High Protein/Lo Carbers...Recipes and info

ahk · 04-28-2015, 11:04 AM

I'm into Kale right now.

Kale chips.
Kale sauteed.
Kale in smoothies.
Kale that is massaged.

MMM, kale.

Thank goodness for farm markets open now. Our fridge has about 3 bags of kale in it-- and it had 4 bunches of rainbow chard but that was sauteed with green apples and onions. We eat that for breakfast.

MysticOceansFL · 04-28-2015, 12:24 PM

I was lazy and just made a berry smoothie for lunch and a bowl of mixed nuts

Jesse · 04-29-2015, 02:56 PM

I love kale too. I mostly juice it, but I do love kale chips!

Orema · 05-04-2015, 11:31 AM

Had something similar to this recently and it was scrumptious.

Chard with Shallots, Pancetta and Walnuts

Description:
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Ingredients:
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation:

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Jesse · 05-04-2015, 06:21 PM

Sounds good, Orema! I might try it.

Quote:

Originally Posted by Orema

Had something similar to this recently and it was scrumptious.

Chard with Shallots, Pancetta and Walnuts

Description:
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Ingredients:
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation:

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

04-28-2015, 12:24 PM	#2
MysticOceansFL Senior Member How Do You Identify?: Butch, Preferred Pronoun?: People call me by my nic name. Relationship Status: Not Single, Not Desperate. Join Date: Jun 2010 Location: Florida Posts: 3,833 My Photo Gallery Thanks: 4,645 Thanked 4,033 Times in 1,720 Posts Rep Power: 21474855	I was lazy and just made a berry smoothie for lunch and a bowl of mixed nuts __________________ Faith is not belief without proof, but trust without reservation. It is said, " Some lives are linked across time..... Connected by an ancient calling that echoes through the ages "......

04-29-2015, 02:56 PM	#3
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 love kale too. I mostly juice it, but I do love kale chips! __________________ “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.”

05-04-2015, 11:31 AM	#4
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: 13,596 My Photo Gallery Thanks: 41,439 Thanked 34,689 Times in 8,935 Posts Rep Power: 21474861	Chard with Shallots, Pancetta and Walnuts Had something similar to this recently and it was scrumptious. Chard with Shallots, Pancetta and Walnuts Description: For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard. Ingredients: 2 thin slices pancetta, (1 1/2 ounces), diced (see Tip) 2 medium shallots, thinly sliced 1 pound chard, stems and leaves separated, chopped (see Note) 1 teaspoon chopped fresh thyme 1/4 cup water 1 tablespoon lemon juice 2 tablespoons chopped walnuts, toasted (see Tip) 1/4 teaspoon freshly ground pepper Preparation: Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper. Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted. To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

04-28-2015, 11:04 AM	#1
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,538 Times in 2,630 Posts Rep Power: 21474853	I'm into Kale right now. Kale chips. Kale sauteed. Kale in smoothies. Kale that is massaged. MMM, kale. Thank goodness for farm markets open now. Our fridge has about 3 bags of kale in it-- and it had 4 bunches of rainbow chard but that was sauteed with green apples and onions. We eat that for breakfast.