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  #46   ^
Old Wed, Jan-29-20, 14:14
Verbena Verbena is offline
Senior Member
Posts: 1,052
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Quote:
Originally Posted by Demi
I 'discovered' some duck confit in the freezer over the weekend.

Had it for dinner on Sunday, with roasted cauliflower mash


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  #47   ^
Old Wed, Jan-29-20, 15:25
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 15,926
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
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Does that ever sound good!!! Duck confit !!

Ashamed to say I added to freezer. Chicken on sale, pork on sale......steaks.

Added ripe avocados to freezer. Thank God for freezers. Hate to waste food.
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  #48   ^
Old Thu, Jan-30-20, 06:56
Gypsybyrd's Avatar
Gypsybyrd Gypsybyrd is offline
Posts: 6,802
 
Plan: Atkins '72 It works best!
Stats: 281/234.6/180 Female 5'3"
BF:mini goal 250
Progress: 46%
Location: St. Pete, Florida
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I took some snapper and flounder out last night to cook tonight and tomorrow. Not sure what sauce I'll pair them with but ... at least it reduces the freezer load.
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  #49   ^
Old Sun, Feb-02-20, 04:51
Demi's Avatar
Demi Demi is offline
Posts: 23,728
 
Plan: LC/IF
Stats: 238/215/160 Female 5'10"
BF:
Progress: 29%
Location: UK
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I had some salmon in the freezer that I wanted to use, along with some squid and scallops. So I made my Thai Fish Stew for dinner last night. It's been a while since I have,I'd forgotten how quick and easy it is, and also how delicious.



Fish: chunks of filleted salmon, squid, etc
Raw prawns
Can of coconut milk
Ginger, finely chopped
Spring onions, chopped
Fresh chilli, sliced
Lemongrass (bruised)
Red Pepper, sliced
Pak choi

Empty the coconut milk into a wok, plus half a can of water. Add the ginger, bruised lemongrass and sliced chilli. Bring almost to a boil and then simmer for 5 minutes. Add the peppers and onions, and simmer for a further couple of minutes. Add the fish and pak choi, cook for a further 5 minutes, and then throw in the prawns. As soon as they turn pink, take off the heat. Remove the lemongrass stalk and serve.
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  #50   ^
Old Tue, Feb-04-20, 16:42
Gypsybyrd's Avatar
Gypsybyrd Gypsybyrd is offline
Posts: 6,802
 
Plan: Atkins '72 It works best!
Stats: 281/234.6/180 Female 5'3"
BF:mini goal 250
Progress: 46%
Location: St. Pete, Florida
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Well, I cooked the snapper - and it was a bust. :-( The flounder wasn't bad.
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  #51   ^
Old Tue, Feb-04-20, 17:39
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 15,926
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Quote:
Originally Posted by Demi
I had some salmon in the freezer that I wanted to use, along with some squid and scallops. So I made my Thai Fish Stew for dinner last night. It's been a while since I have,I'd forgotten how quick and easy it is, and also how delicious.



Fish: chunks of filleted salmon, squid, etc
Raw prawns
Can of coconut milk
Ginger, finely chopped
Spring onions, chopped
Fresh chilli, sliced
Lemongrass (bruised)
Red Pepper, sliced
Pak choi

Empty the coconut milk into a wok, plus half a can of water. Add the ginger, bruised lemongrass and sliced chilli. Bring almost to a boil and then simmer for 5 minutes. Add the peppers and onions, and simmer for a further couple of minutes. Add the fish and pak choi, cook for a further 5 minutes, and then throw in the prawns. As soon as they turn pink, take off the heat. Remove the lemongrass stalk and serve.


wow, yummy
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  #52   ^
Old Tue, Feb-04-20, 17:40
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 15,926
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

used two roasts and a hunk of stew meat.

added two avocados.
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  #53   ^
Old Tue, Feb-04-20, 18:56
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,457
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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Quote:
Originally Posted by Ms Arielle
used two roasts and a hunk of stew meat.

added two avocados.


So you can really freeze avocados? Ho do they com out?
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  #54   ^
Old Tue, Feb-04-20, 20:08
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 15,926
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
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great. they must hold up because they are so fatty.

I freeze peeled bananas ,too, for the kids to use. Peanut butter, cocoa and banana puree.
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  #55   ^
Old Tue, Feb-04-20, 22:13
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,457
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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Quote:
Originally Posted by Ms Arielle
great. they must hold up because they are so fatty.

I freeze peeled bananas ,too, for the kids to use. Peanut butter, cocoa and banana puree.



I should try it. DH love to buy them but doesn't eat them enough. I like the every so often. When you thaw them out and cut tttthem, are they green inside or do they oxidize and turn black?
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  #56   ^
Old Tue, Feb-11-20, 19:14
Verbena Verbena is offline
Senior Member
Posts: 1,052
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

We were away from home for part of last week, so my forays into the freezer consisted only of pulling out some baked chicken pieces that I had made the week before, but not eaten entirely before we left. So not so much "eating down", but a quick turnaround of putting them in, and pulling them out again 5 days later.
Today however I'll be cooking porkchops that I got some time ago at our farmers' market, from the Mangalitza pig farmer. Mangalitza is a heritage breed from Hungary, also known as lard pig, because they have so much fat, or wool pig, because they have curly hair, rather like a sheep's wool. These chops have a fat border that is at least 1/2" thick. The meat tastes delicious too. :-)
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  #57   ^
Old Tue, Feb-11-20, 19:25
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,457
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
Default

Quote:
Originally Posted by Verbena
We were away from home for part of last week, so my forays into the freezer consisted only of pulling out some baked chicken pieces that I had made the week before, but not eaten entirely before we left. So not so much "eating down", but a quick turnaround of putting them in, and pulling them out again 5 days later.
Today however I'll be cooking porkchops that I got some time ago at our farmers' market, from the Mangalitza pig farmer. Mangalitza is a heritage breed from Hungary, also known as lard pig, because they have so much fat, or wool pig, because they have curly hair, rather like a sheep's wool. These chops have a fat border that is at least 1/2" thick. The meat tastes delicious too. :-)


Aren't you lucky to have nice fatty pork like that!
I would love that fat border with meat that you can actually enjoy eating because it's not so dry like the commercial stuff.

I have some frozen lamb chops that I will thaw out next.
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  #58   ^
Old Wed, Feb-12-20, 00:02
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 23,000
 
Plan: Primal/P:E
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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I pulled a huge pack of chicken drums out on the weekend, and turned it into chicken stew, chicken broth and kitty food.

For tonight, I just pulled a package of back bacon.
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  #59   ^
Old Wed, Feb-12-20, 00:04
Verbena Verbena is offline
Senior Member
Posts: 1,052
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

Rather like the chops I remember my mother cooking in the 50s & 60s
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  #60   ^
Old Fri, Feb-14-20, 12:56
Gypsybyrd's Avatar
Gypsybyrd Gypsybyrd is offline
Posts: 6,802
 
Plan: Atkins '72 It works best!
Stats: 281/234.6/180 Female 5'3"
BF:mini goal 250
Progress: 46%
Location: St. Pete, Florida
Default

Nothing from my freezer. I did buy fresh steak though. LOL
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