High Protein/Lo Carbers...Recipes and info

CyberStud · 02-07-2016, 05:10 PM

Quote:

Originally Posted by Orema

Paleo Beef Bourguignon and Cauliflower Mass

Click here for the recipe.

I'm back on my paleo diet Monday after enjoying a bit of an extended festive break!

So I'm going to try out this delicious looking recipe at the end of the week with the hope it taste as good as it looks.

Orema when you make yours!

Orema · 02-07-2016, 06:42 PM

Quote:

Originally Posted by CyberStud

I'm back on my paleo diet Monday after enjoying a bit of an extended festive break!

So I'm going to try out this delicious looking recipe at the end of the week with the hope it taste as good as it looks.

Orema when you make yours!

Thank you. It'll be awhile before I get to this. It looks so good. My cauliflower mash never looks as good as this one, but when I make it, I'll have it with cauliflower rice.

Good luck to you, too, CyberStud!

Orema · 02-13-2016, 06:42 PM

Deviled Chicken Thighs from NTTimes.com

In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it.

You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.

– 8 chicken thighs, or a mixture of thighs and drumsticks
– Salt and freshly ground black pepper
– ⅓ cup Dijon mustard
– ⅓ cup minced shallots, onion or scallion
– ¼ teaspoon ground cayenne pepper or Tabasco sauce, or to taste
– Minced parsley for garnish, optional

Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.

Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)

When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.

At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Low carb, less than 30 minutes, serves 4

Jesse · 02-17-2016, 08:28 PM

Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.

Ingredients:
1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across)
1 cup of lite or regular coconut milk
Salt and pepper
1 Lime- cut into wedges

Instructions:

Heat 1 tablespoon oil in skillet over medium heat.

Stir leeks in and cook for about 1 minute, stir constantly

Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove.

S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired.

*Also really good with grilled butterflied shrimp

Orema · 02-21-2016, 01:49 AM

Mushroom-Spinach Soup With Middle Eastern Spices

INGREDIENTS
6 tablespoons unsalted butter or extra-virgin olive oil
1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
½ pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
Pinch ground allspice
2 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

PREPARATION
Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.

Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
______________
Nutritional Information
162 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 30 milligrams cholesterol; 894 milligrams sodium

Jesse · 03-07-2016, 03:41 PM

I usually make something really similar to this "Magic Green Sauce" once or twice a month and use it on salad, chicken, as a dip with sliced raw veggies, or what have you.

My version adds:
Cayenne (Good for your heart, blood and all sorts of things) in place of the jalapeno
Home-sprouted broccoli sprouts
More water when using as a dressing for salads
And I've never added the pistachios but may give that a try next time around.

Serving size is 1/4 cup and has less than 5 carbs and that's with the pistachios.

Anywho, it is really good and good for you!

*Anya* · 03-13-2016, 12:11 PM

Great website I found called Low Carb Yum. Great Recipes ffor side dishes, desserts, breads, etc.

Haven't tried any yet but I will:

http://lowcarbyum.com/recipes/

Sweet Bliss · 03-13-2016, 06:09 PM

Jesse, why the leeks? Couldn't we just make it without the S&P? I don't cook with either. I have recently discovered Himalayan salt, it is doing fabulous things for my health!! Has put an end to my diabetic neuropathy in my feet, such a blessing. I'm hoping with enough time I will begin to heal my heart. I might add H Salt to this recipe, but pepper is not even in my kitchen. LoL....

Oh, and you mentioned a long time ago that you were able to buy virgin coconut oil in 5 Gallon bucket? Could you share that with us? I use it for everything..... Every little thing. It is healing the skin on my cats where the fleas have eaten them up and left sores and scabs, cured a nasty spider bite on my hip, helping me lose fat, stopping my false appetite, and more.

Thank you by the way for this thread, I've learned so much and benefited from all the tips and suggestions, and I share them with all my friends and people I meet along the way.... Namaste'

Quote:

Originally Posted by Jesse

Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish.

Ingredients:
1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across)
1 cup of lite or regular coconut milk
Salt and pepper
1 Lime- cut into wedges

Instructions:

Heat 1 tablespoon oil in skillet over medium heat.

Stir leeks in and cook for about 1 minute, stir constantly

Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove.

S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired.

*Also really good with grilled butterflied shrimp

Jesse · 03-13-2016, 06:33 PM

Sweet Bliss,

I am not the original creator of the recipe, but can say that to me leeks add a nice taste with the coconut milk & lime. I would assume the recipe could be made just as well without using the leek, try it and see what works best for you.

As for S&P, again, it is what was in the original recipe that I got from a paleo friend of mine. Lol! I add cayenne to mine because I like it better with the lime and prefer it's anti-inflammatory health benefits. Again, adjust as you see fit.

I do not buy coconut oil in 5 gallon buckets because it would likely go rancid before I would personally use that amount, seeing as it is just me and Sadie here. I buy mine online and make sure it is organic cold pressed. I buy from a couple of different places depending on price and stock. I know there are places that do carry it in bulk.

I am glad that you are finding stuff here that benefits you.

Jesse

Quote:

Originally Posted by Sweet Bliss

Jesse, why the leeks? Couldn't we just make it without the S&P? I don't cook with either. I have recently discovered Himalayan salt, it is doing fabulous things for my health!! Has put an end to my diabetic neuropathy in my feet, such a blessing. I'm hoping with enough time I will begin to heal my heart. I might add H Salt to this recipe, but pepper is not even in my kitchen. LoL....

Oh, and you mentioned a long time ago that you were able to buy virgin coconut oil in 5 Gallon bucket? Could you share that with us? I use it for everything..... Every little thing. It is healing the skin on my cats where the fleas have eaten them up and left sores and scabs, cured a nasty spider bite on my hip, helping me lose fat, stopping my false appetite, and more.

Thank you by the way for this thread, I've learned so much and benefited from all the tips and suggestions, and I share them with all my friends and people I meet along the way.... Namaste'

Jesse · 03-20-2016, 07:36 PM

Indian Spiced Ghee

Author: Katja from Savory Lotus

Ingredients:

1 and ½ cup ghee (make at home or buy here)
2 tsp mustard seed
2 tsp cumin seed
4 tsp turmeric
2 tsp coriander powder
½ tsp cumin powder
1 tsp ginger powder
½ tsp cinnamon powder
3 tsp fennel seeds
5 whole cardamom pods, crushed

Directions:

1. Gently heat ¼ cup ghee in a heavy bottom pan on MEDIUM LOW.
2. Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 35 minutes, stirring once in a while.
3. Meanwhile place rest of spices in a small bowl.
4. Add spice mix to pot and continue to cook on LOW for 25 minutes, stirring occasionally. The spices will become fragrant.
5. Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW.
The ghee should not bubble in any way. The low heat is just to help the spices infuse.
6. Remove from heat and allow to cool for 30 minutes.
7. Strain with a fine mesh strainer into a glass jar. Enjoy!

Recipe by Savory Lotus at: http://www.savorylotus.com/indianspicedghee/

02-13-2016, 06:42 PM	#3
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,594 My Photo Gallery Thanks: 41,439 Thanked 34,689 Times in 8,935 Posts Rep Power: 21474861	Deviled Chicken Thighs Deviled Chicken Thighs from NTTimes.com In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning. – 8 chicken thighs, or a mixture of thighs and drumsticks – Salt and freshly ground black pepper – ⅓ cup Dijon mustard – ⅓ cup minced shallots, onion or scallion – ¼ teaspoon ground cayenne pepper or Tabasco sauce, or to taste – Minced parsley for garnish, optional Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes. Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.) When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown. At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve. Low carb, less than 30 minutes, serves 4

02-17-2016, 08:28 PM	#4
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Here's a quick lo carb, low calorie coconut sauce that is yummy spooned over broiled or baked fish. Ingredients: 1/4 cup of Leeks- cut into half moons. (Slice down the middle lengthwise, then make thin slices across) 1 cup of lite or regular coconut milk Salt and pepper 1 Lime- cut into wedges Instructions: Heat 1 tablespoon oil in skillet over medium heat. Stir leeks in and cook for about 1 minute, stir constantly Add 1 cup of coconut milk,(You can use lite or regular, lite will have less calories & carbs) increase heat to medium-high until simmer, then reduce heat to medium-low until the sauce is reduced to 3/4 cup, about 5 or 6 minutes depending on your stove. S&P to taste. Spoon on top of broiled/baked fish* and serve with a lime wedge if desired. *Also really good with grilled butterflied shrimp __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

02-21-2016, 01:49 AM	#5
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,594 My Photo Gallery Thanks: 41,439 Thanked 34,689 Times in 8,935 Posts Rep Power: 21474861	Mushroom-Spinach Soup With Middle Eastern Spices Mushroom-Spinach Soup With Middle Eastern Spices INGREDIENTS 6 tablespoons unsalted butter or extra-virgin olive oil 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped ½ pound shallots, finely diced 1 tablespoon tomato paste 2 teaspoons chopped fresh thyme leaves 1 ½ teaspoons ground cumin 1 teaspoon ground coriander ¾ teaspoon ground cinnamon Pinch ground allspice 2 ½ teaspoons kosher salt, more to taste 1 teaspoon black pepper 5 ounces baby spinach Fresh lime juice, to taste Plain yogurt, for serving (optional) PREPARATION Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes. ______________ Nutritional Information 162 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 30 milligrams cholesterol; 894 milligrams sodium

03-07-2016, 03:41 PM	#6
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	I usually make something really similar to this "Magic Green Sauce" once or twice a month and use it on salad, chicken, as a dip with sliced raw veggies, or what have you. My version adds: Cayenne (Good for your heart, blood and all sorts of things) in place of the jalapeno Home-sprouted broccoli sprouts More water when using as a dressing for salads And I've never added the pistachios but may give that a try next time around. Serving size is 1/4 cup and has less than 5 carbs and that's with the pistachios. Anywho, it is really good and good for you! __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

03-13-2016, 12:11 PM	#7
Anya Infamous Member How Do You Identify?: Lesbian non-stone femme Preferred Pronoun?: She, her Relationship Status: Committed to being good to myself Join Date: Jun 2011 Location: West Coast Posts: 8,258 My Photo Gallery Thanks: 39,306 Thanked 40,455 Times in 7,284 Posts Rep Power: 21474858	Great website I found called Low Carb Yum. Great Recipes ffor side dishes, desserts, breads, etc. Haven't tried any yet but I will: http://lowcarbyum.com/recipes/ __________________ ~Anya~ Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner

03-20-2016, 07:36 PM	#10
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,784 Times in 3,940 Posts Rep Power: 21474857	Indian Spiced Ghee Author: Katja from Savory Lotus Ingredients: 1 and ½ cup ghee (make at home or buy here) 2 tsp mustard seed 2 tsp cumin seed 4 tsp turmeric 2 tsp coriander powder ½ tsp cumin powder 1 tsp ginger powder ½ tsp cinnamon powder 3 tsp fennel seeds 5 whole cardamom pods, crushed Directions: 1. Gently heat ¼ cup ghee in a heavy bottom pan on MEDIUM LOW. 2. Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 35 minutes, stirring once in a while. 3. Meanwhile place rest of spices in a small bowl. 4. Add spice mix to pot and continue to cook on LOW for 25 minutes, stirring occasionally. The spices will become fragrant. 5. Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW. The ghee should not bubble in any way. The low heat is just to help the spices infuse. 6. Remove from heat and allow to cool for 30 minutes. 7. Strain with a fine mesh strainer into a glass jar. Enjoy! Recipe by Savory Lotus at: http://www.savorylotus.com/indianspicedghee/ __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”