CH Runners
Not Running => Food => Topic started by: omega lambda on January 30, 2018, 10:55:15 AM
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We've been eating low carb for about 9 months, so I am always looking for new ideas. Whachu got? :D
This is a breakfast one that I recently threw together and now it's a favorite:
Italian-ish Zucchini Scramble
Bit of olive oil - I use a Misto, so I just spray the pan
1 small, grated zucchini
1/2 clove garlic crushed
4-6 eggs, beaten
salt
pepper
1 oz grated cheese; I use an Asiago, Parmesan, Romano blend
1 tbsp chopped, fresh parsley (I prefer Italian flat leaf)
Saute the grated zucchini and let it brown. Add garlic and saute for about a minute then add eggs and mix well in the pan. You can scramble it or make it more like a frittata if you prefer. When the eggs are nearly cooked, sprinkle with cheese. Add parsley just before serving.
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That looks good.
This isn't a recipe, but when my family eats pasta with red sauce, I've been cubing mozzarella cheese and then spooning a generous amount of sauce over it for my serving. The hot sauce makes the cheese nice and melty. Rao's jarred sauce is a little spendy but it's really good, has no crap in it, and is low carb, so it's a nice easy meal in minutes.
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I try to follow paleo guidelines as much as possible so I have a ton. One favorite is to cook cauliflower rice in some coconut oil and Better than Bouillon and add sauteed shrimp and tons of fresh veggies, like shiitake mushrooms and sliced peppers.
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I am making lamb kofta (meatballs) tonight. I keep it super simple, ground lamb with an egg to bind it together, seasoned liberally with Penzey's Balti blend (coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka, ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf -- copied that from the website!) and salt. I make small balls and bake for 20 minutes, and finish under the broiler. Then I serve with a tzatziki sauce I make with Greek yogurt, garlic, cucumber, and a little lemon juice.
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I basically just cut out the carby stuff. Like I eat pasta sauce over veggies instead of pasta. I eat stir fry without rice. That kind of thing.
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Hamburgers without buns.
(http://www.eatthis.com/wp-content/uploads//media/images/ext/352221906/habit-burger-lettuce-wrap.jpg)
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I am making lamb kofta (meatballs) tonight. I keep it super simple, ground lamb with an egg to bind it together, seasoned liberally with Penzey's Balti blend (coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka, ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf -- copied that from the website!) and salt. I make small balls and bake for 20 minutes, and finish under the broiler. Then I serve with a tzatziki sauce I make with Greek yogurt, garlic, cucumber, and a little lemon juice.
Yum!
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Good for this weather:
https://www.ibreatheimhungry.com/low-carb-buffalo-chicken-soup-recipe/ (https://www.ibreatheimhungry.com/low-carb-buffalo-chicken-soup-recipe/)
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Good for this weather:
https://www.ibreatheimhungry.com/low-carb-buffalo-chicken-soup-recipe/ (https://www.ibreatheimhungry.com/low-carb-buffalo-chicken-soup-recipe/)
That looks goooood.
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Hamburgers without buns.
(http://www.eatthis.com/wp-content/uploads//media/images/ext/352221906/habit-burger-lettuce-wrap.jpg)
It's only an hour's drive to get one of those. :skep:
Last night, we had roasted chicken, broccoli and a variation of diablita's cauliflower rice. I sauteed the rice, garlic, ginger and thyme, added some of the bouillon and water and let it simmer. It was quite good.
The meatballs and buffalo chicken soup sound really good!
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I can't nail cauliflower rice. I am going to start a new thread about it.
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The best thing to do with failed cauliflower rice is to make it into cauliflower grits. First, simmer until all the excess water evaporates. Then add a splash or two of milk | coconut milk | sour cream, a dollop of butter, some grated cheese and mash them up until you get the right texture. Good use for the immersion blender. Mmm. I don't even make real grits anymore.
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We eat a lot of this kind of stuff in our house (I make with fake meat or tofu usually). Easy, quick, etc. https://nomnompaleo.com/pot-sticker-stir-fry
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We eat a lot of this kind of stuff in our house (I make with fake meat or tofu usually). Easy, quick, etc. https://nomnompaleo.com/pot-sticker-stir-fry
I have everything to make that. Definitely doing it.
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I was low carb all last year. We mostly just ate meat and veggies.
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that looks delicious RA
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Ok so I made it, and it was gooood. I mostly followed the recipe, I used a smaller portion of carrots and added cilantro at the end. Really more of a technique than a recipe, next time I might add some spinach. It was a great use for my CSA cabbage and shallots! Oh, and the ground pork from my other (meat) CSA. It made a ton, so I have leftovers for tomorrow. Yum.
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Toss vegetables with a little olive oil. Today was broccoli, green beans, red onion. Sprinkle with salt, pepper, desired herbs. Slice turkey kielbasa or turkey smoked sausage. Roast it all on a sheet pan at 400 degrees.
Unstuffed Cabbage Rolls - I add a little worstershizzle to this:
https://www.pinterest.com/pin/245164773439197564/ (https://www.pinterest.com/pin/245164773439197564/)
Spinach Eggs make frequent weekend appearances around here:
https://kalynskitchen.com/recipe-for-spinach-and-mozzarella-egg/ (https://kalynskitchen.com/recipe-for-spinach-and-mozzarella-egg/)
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Ok so I made it, and it was gooood. I mostly followed the recipe, I used a smaller portion of carrots and added cilantro at the end. Really more of a technique than a recipe, next time I might add some spinach. It was a great use for my CSA cabbage and shallots! Oh, and the ground pork from my other (meat) CSA. It made a ton, so I have leftovers for tomorrow. Yum.
I made this for my lunch this week. I also mostly followed the recipe but used soy sauce (which I have on hand) instead of coconut aminos (which I don't), and I also simply combined the cabbage with the meat rather than cooking it separately. Also added chopped fresh cilantro. The outcome is very, very tasty!
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So this week's lunch is the pot sticker pork as mentioned above. Last week's was a super-easy and fairly low-carb Instant Pot shredded chicken:
3 - 4 pounds chicken thighs, skin removed, fat trimmed
1 14.5 ounce can diced tomatoes with green chiles
2 cloves garlic, crushed
1 orange, juice and zest
1 lemon, juice and zest
3 T dried onions
~1 to @ T chili powder
! T Mexican oregano
1 tsp ground cumin
2 tsp ground coriander
Generous dash of Adobo seasoning
Put everything in the IP, close and seal. Cook under high pressure for 20 minutes, then quick release.
Remove chicken thighs from cooking liquid. The meat will be falling off the bones. Shred with 2 forks. I added a bit of cooking liquid back into the shredded chicken in its storage container before I refrigerated it.
For lunch, I heated a portion in the work microwave, put it on shredded Romaine with a bit of shredded cheese, a lot of salsa, store-bought guacamole from a single serve container, and a dollop of yogurt (also made in my IP). Made for a satisfying lunch!
The chicken would be good in burritos, tacos, etc., too.
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The pot stickers, unstuffed cabbage rolls and instant pot chicken all sound really good! I have everything for the chicken, but not the other two, so I’ll try that first.