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Low Carb Recipes; Quite a few appropriate for the holidays
Topic Started: Nov 29 2004, 07:17 AM (303 Views)
sylley2000
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Sylvia, Grand Bend ON
I found a great source of low carb recipes. It's http://www.lowcarbluxury.com/ Here are some samples….the ones I have chosen are 2.5 grams or less:

***

Creamy Skillet Chicken Gravy
Ingredients:

* Pan drippings from fried/sauteed chicken
* 1 tsp ThickenThin not/Starch® * OR
* 1 Tbsp potato starch*
* 1/8 tsp. paprika
* 1/2 Cup chicken broth
* 1/2 Cup heavy cream
* salt and pepper to taste

Scrape pan drippings from skillet after draining off any excess of oil. Pour broth in skillet set to simmer, stir and allow to reduce. Add thickener (your choice - see note below) to cream in separate bowl and mix well. Pour slowly into skillet, stirring constantly and add paprika, salt and pepper to taste. When thickened to desired consistency, pour from skillet into gravy boat and serve. (If mixture becomes too thick, simply thin with a bit of water and stir till smooth.)

* ThickenThin not/Starch® is a non-starch vegetable gum thickener from ExpertFoods with only 1.5 grams per tsp (all fiber) and lots of thickening power. However, some people notice an "artificial" taste in things it's in. If you can afford the carbs, 1 tbsp potato starch is a good value (8 grams per tbsp for entire recipe.)
Makes 4 servings.

If using ThickenThin not/Starch®: 1 net gram of carbohydrate per serving.
If using potato starch:

****
Low Carb Cream Puffs
Ingredients for Cream Puff "Shells":

* 3/4 cup unsweetened soy milk
* 2 Tablespoons butter
* 1/4 cup Splenda
* 1/8 teaspoon salt
* 3/4 cup sifted soy flour
* 3 eggs

Combine milk, butter, Splenda and salt in heavy saucepan. Cook over medium heat until butter melts, stirring constantly. Add all the flour. Stir vigorously with wooden spoon until smooth and very thick (it doesn't form a ball like regular cream puffs, but it gets thick like pudding).

Turn off heat and beat in one egg. Beat well. Add other eggs one at a time and beat well after each. Let stand until cool.

Preheat oven to 450°F.

Divide batter evenly between 12 nonstick or sprayed muffin tins. Bake in 450° oven 8 minutes. Turn heat to 350° degrees and bake an additional 20 minutes. Cool on wire rack until cool enough to handle. Break off tops of puffs with a fork (like an English muffin) and allow to cool and dry.

Ingredients for Filling:

* 1 cup heavy whipping cream
* 1/2 pkg Jello Sugar Free white chocolate pudding mix
(or your favorite flavor for variation. Vanilla and Milk Chocolate are superb as well!)

Whip together until thick and smooth and fluffy. Divide evenly between cream puffs. Top with low carb chocolate sauce if desired.

Makes 12 Cream Puffs. 2.5 net grams of carbohydrate each.

***

NoBake Lemon Cheesecake

Ingredients:

* 1/4 cup boiling water
* 1 small box (3 oz) lemon sugarfree gelatin
(Use Cottee's Brand for Splenda sweetened version.)
* 16 oz (2 8-oz packages) Philly Cream Cheese
* 1/2 cup granular Splenda
* 1/2 cup sour cream
* 1/4 cup heavy cream
* Additional 1 cup heavy cream
* Additional 1/4 cup Splenda or liquid sweetener

In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.

Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.

Total carbs in cheesecake: 25 Serves 10 - Carbs per serving: 2.5

Sylvia

On edit: The low carb cream puffs sound really yummy!!!
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august-alberta
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Colleen - Cold Lake Alberta
I've gotten quite a few recipes off of this site. Some really aren't very tasty. I've made the cream puffs and needless to say, they ended up in the garbage. They were absolutely horrid! I believe its the soy flour (which makes everything quite gooey) just didn't make them taste nice at all.

I've also made no-bake lemon cheese cake (cheesecake is one of my favourite desserts) but didn't find lemon geletin anywhere. I substituted plain geletin and added the juice of a lemon and some lemon rind. It was a nice consistency but lacking in lemon flavour. If I make it again, I'll probably add the juice of a couple of lemons and/or substitute with some bottled lemonjuice.

Another I make frequently from this site is Portabello Mushrooms with Brie. Very easy to make and company loves it. I've even made it as a vegetable when I make lemon chicken. In lieu of the sherry, I use white wine or chicken stock if my daughter is eating it. The sherry is where most of the carbs come from in this recipe. I also make my own pesto and keep it in icecube trays in the deepfreeze. Works great for this recipe.
* 2 large portabello mushrooms
* 1 Tbsp butter
* 1 Tbsp sherry
* 1 garlic clove
* 6 oz brie cheese
* 2 Tbsp pesto sauce

Lightly sauté mushrooms in butter, sherry (white wine or chicken stock) and garlic over medium heat. Drain well on paper towels. Cut up brie into 12 pieces and place inside mushrooms. Add a 1/2 Tbsp of the pesto on top of each. Place under the broiler until cheese melts (usually less than 1 minute.) Serve immediately.

Colleen
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jrf
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Member
I AM NOT A COOK.

I've always thought fillet [FEE lay] powder like we put in gumbo was a thickening agent.

Would that work as a thickener in your low carb recipes?
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Heathertee
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Heather-Central Connecticut
jrf, (if I can butt in here); file' powder is powdered dried sassafras and would certainly be all right in low-carb cooking. You are correct in saying it is a thickening agent, but would only be suitable for savory meat dishes such as gumbo, where it is traditional.
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jrf
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OK. So I can't put it in my wife's mashed potatoes or her giblet gravy right? I like to tore the kitchen up looking for it while she was preoccupied.

But Savory? Pan drippin's from fried chicken?

Saaaavor the flaaaavor. Savory?

Mmmmmm.

I got some pre-seasoned Savory Fajita meat in bulk awhile back. Got some Savory Chicken too. From the folks that supply the circle restaurants. Those fancy chain restaurants in the mall parking lots.

Tasted normal to me.

What is savory??
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Heathertee
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Heather-Central Connecticut
LOL. You got it right the first time....savory, meaning tasty in a meaty or salty way, as opposed to sweet. Gravy is "savory", but you wouldn't call candy"savory".

There is also an herb called savory, but I am not very familiar with it.
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sylley2000
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Sylvia, Grand Bend ON
Heather,

I use savory in stuffings. It has a peppery taste; it's also very good in bean dishes. Try it, you might like it. When I experiment with new seasonings, I put in small amounts 'til i know whether I like them or not, then gradually add more 'til it suits the recipe.

Sylvia
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jrf
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OK. That's most of what I eat. I'm one that never saves room for desert. Much prefer another bratwurst to a bowl of ice cream.
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Heathertee
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Heather-Central Connecticut
More thoughts on low-carb cooking and eating...
(These are only opinions and not to be taken personally)
I don't see the point of buying all sorts of substitutes for the carbs we used to eat with such abandon (again...speaking for myself). A low-carb diet is a lot easier and less expensive to maintain using all fresh ingredients, and, I believe, a lot healthier.
I think that when we use products like this low-carb products, candy and so on; and make complicated "low-carb" recipes, etc., we are just fooling ourselves. Some things just have to be cut out of the diet entirely, and forever, only to be eaten on rare occasions, or the pounds WILL creep back on again.
I did buy Splenda once, but used it only a few times. I find that when I eat foods that TASTE starchy, or sweet, whether they contain sugar and starch or not, I crave them more, not less. If I stick to simple meats and fresh veggies and fruit (yes, I do eat fruit) with a simple slice of whole-grain bread now and then (1 sandwich a week), the carvings vanish and I feel much better.
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mychrissy
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Chrissy
Frank and I have started the low carb diet yesterday AGAIN....Hopefully we can stay on this for a good two weeks and then get back into it and loose some of the weight we gained. That pumpkin pie, applie, mashed potatoes, bread, pizza, pasta was very good and pigged out the whole time we were away. Now I'm paying for it.

I find this diet is very expensive to stay on, but it won't be forever.

Sylvia or Heather, have you ever tried the low-carb pasta?
Chrissy

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Heathertee
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Heather-Central Connecticut
Not me, Chrissy (see my post above)

How is the South Beach different from Atkins? Should I buy the book?

I feel very strongly about fruit; MUST have it a few times a week. The health benefits are too important, especially for berries. We eat a lot of blueberries.
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sylley2000
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Sylvia, Grand Bend ON
Heather,

You can read about the South Beach Diet here: www.southbeachdiet.com/

It's more balanced and allows fruit. It follows the strict regiment for the first two weeks and introduces fruit at the beginning of the second. The Atkins Diet is more restrictive of fruits because they contain sugar and makes it very difficult to include fruits in the daily diet. I'm much more likely to stay on the South Beach Diet than I would be on the Atkins.

I did the Atkins diet the last time and wouldn't do it again. My next one in January will be South Beach.

I became accustomed to using sugar substitutes in my tea quite a long time ago and have no reservations about using Splenda (either in my tea or when making desserts). Splenda is the exception because it is made from sugar products and isn't five-syllable chemicals.

I have bought carbohydrate-reduced products in the past, but won't do it again. I'm with you on re-learning what I can and cannot eat without gaining weight.

Sylvia

Chrissy, no I haven't tried the low-carb pasta and probably won't.
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mychrissy
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Chrissy
Heather, I couldn't stay on Atkins it made me feel sick. On the South Beach Diet, they prefer you don't have things like bacon instead Canadian Bacon. Low fat cheese, low fat mayonnaise and yes they allow tomato juice the first two weeks. I bought Boars Head Canadian bacon (only once) it was over $10.00 a pound.
Chrissy

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Heathertee
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Heather-Central Connecticut
Chrissy, if I had to pay to lose weight, I'd pay $10 a pound. I'd have to be guaranteed the weight wouldn't come back, though...LOL.

Thanks for the link, Sylvia; I'll check it out.
I can't go to Florida looking like this! :ohmy:
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cajun cook
cajun cook
What about sugar busters? I lost 50 lbs. with it and walking 2 miles aday. Never gave up the beer, and cracklins, (Gotta draw the line somewhere).LOL Danny
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Link to Instructional CD

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