lucylou95816
-
Posts
436 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by lucylou95816
-
-
Flourless Cheese Souffle
I'd love your recipe, that looks really good!
-
Great blog so far! so do you speak Japanese fluently? Also, are you working in Japan? Looking forward to where the week takes us.
-
Bruce, I loved the salad, as did my guests! BF thought it had slightly too much lime. I'll post some pics later of the dinner and my carnitas were great too. This is the recipe that I used. They were very moist and flavorful and then if you want them crispy, stick them under the broiler for a bit.
-
Bruce,
your food as always looks great. How can I get that cilantro lime dressing recipe. I am having a Mexican inspired theme dinner party tomorrow and could make that since I have a bunch of lettuce and jicama laying around.
Thank you very much, Stephanie! Here is the recipe - jicama salad with lime-cilantro dressing. I hope you like it more than Susan liked my other recommendation.
Thanks Bruce, I made the dressing this morning and it tasted really good. I'll let you know what the crowd says.
-
Bruce,
your food as always looks great. How can I get that cilantro lime dressing recipe. I am having a Mexican inspired theme dinner party tomorrow and could make that since I have a bunch of lettuce and jicama laying around.
I'll be making carnitas roasted first in an orange/lime juice, achiote paste marinade, tucked inside of banana leaves, then we'll shred it up and broil it to make it crispy. I am serving with pickled habanero onions, fresh made salsa and gauc. I'll put pics up, since we photo the meal each month.
-
Dinner plans were changed due to the spousal unit's stomach bug. So dinner ended up being spam and broccoli souffle:
It was very good and very rich.
Marcia.
Marcia, that looks really good. Did you by chance make it low carb?
-
Katie,
I have that same shaker with the blades, in my kitchen with all of my other vintage cocktail shakers. I too went on a binge several years ago and purchased about 12-14 shakers. *As I look up at them all dusty*
-
thanks for the suggestions, I always love the egullet community when going to a new area. Last year, I was going to Paso Robles and got a wonderful recommendation, so I will look into those for sure. Thanks!
-
Hi, not sure if this is the right forum, but I will be spending 1 week in Kalamazoo in a couple of weeks. I'll be staying at the Radisson, with only hotel shuttle as my transportation. What are some worth seeking out restaurants in that area? Thanks in advance for your help.
-
can't wait to see your next experiments!
-
My brother had a bassett hound named Harley....myself, I am partial to the name Peabody..he looks like one.
-
the other day, I found a new type of "chip". These are called "Soy Crisps" by a company called Eatsmart all natural snacks, a division I guess of Snyders of Hanover. For 20 chips, they are 6 grams of carbs, after you subtract the fiber, which is 5 grams. They also have 8 grams of protein. They are flavored, the ones I got were Parmesan Garlic and Olive oil. They are pretty tasty, when you need a crunchy salty snack.
-
I read the book first on a recommendation from a client, and liked it, and was excited to see the movie. I feel that they cut a lot of the book out, especially the more intriguing parts. The movie disappointed me, but my BF loved the movie, even after reading the book.
-
hummingbird kiss, I am making the jicama home fries right now. They are pretty tasty..although the first taste was one that I was expecting potato, since it smelled and looked like it. We shall see if my BF likes them. Thanks for the tip
-
I can only speak for myself, and how this diet has worked for me. I don't really know how my personal insulin system works. I've tired WW and I've tired low fat, I've tried phentermine with 1000 calories a day and stayed under 26 grams of fat. The latter worked for me to lose many pounds, but obviously, I've gained it all back and then some. This diet that I am doing keeps me satisfied, which is the big thing here, so I don't have the urge to snack. I don't get hungry between meals, I am full easier and don't necessarily crave sugar, except chocolate at TOM, and I just have a few very small hunks in the fridge and that usually helps. I can't believe I was skeptical of this so many years ago. I also think that its easier to follow than WW IMO, since when I go out to eat, I can have a big salad, forgo the bread and eat some meat and I'll be good to go.
-
thanks! I am so going to try these this weekend, and I will let you know.
-
I have too many secret ingredients for low carb cooking
(I have been back and forth and back ..and now forth so I have to go back again with my weight)
I used one jicama this morning to make home fries
if you have never done it ...try it!!!!
dice them up with lots of onions salt and pepper (I add red chile)
fry in oil or whatever fat you want ..until golden and crispy
what does the final result taste like? Is it more like potato taste? They are a little higher in carbs too, if I remember correctly versus cauliflower right? I may have to try this this weekend.
-
Cleo:
I never thought about using beans to thicken soup (other than bean soup, of course) but it certainly makes sense, as long as it doesn't give the soup a mealy texture. I like the mashed potato or rice + a little bit of low/no fat dairy to get a cream soup texture and flavor without all the calories and fat. Works with almost anything.
edited to add:
Tonight's dinner was a riff on a Rachel Ray recipe from Food TV that I accidentally caught her cooking while flipping channels a few days ago. My version uses more bok choy, only one pound of frozen shrimp with the addition of some cubed firm tofu, vegetable broth and shrimp boullion, fresh Thai chiles instead of red pepper flakes and Japanese spinach noodles instead of vermicelli. I served it with a big squeeze of fresh lime and some chopped fresh cilantro and it was delicious. I have leftovers enough for a couple of days of lunches too.
Pretty easy and quick after all the slicing and dicing was done. And very tasty as well. Definitely something I'd make again.
What are Japanese spinach noodles?
-
check out the roasted cauliflower recipe on the recipegullet. It's very good, I make it all the time. Last night I made mashed cauliflower and added some horseradish, and sour cream. It was very good. I am happy that I have an almost "potato" in the cauliflower.
-
Marcia
How are those shiritake noodles? I have been wanting to try them, but a little leary. Would they be good carbonara style?
-
thank you for sharing that Lucylou I am looking forward to hearing more
I had never purchased an actual "low carb" cookbook until a few months ago when I bought Karen Barnaby's book click here
it is a very nice book with a lovely variety of low card dishes you can make for a mixed group of eaters ....she herself has lost a lot of weight with low carb eating .....my only disapointment with it is ..I already make most of the recipes in there
.....but lots of good ideas.....I would for sure and will buy this as a gift for a new low carb eater who loves good food ...and even for a non low carber who loves to cook and wants to do more with out sugar and starchy stuff ...the hormonal moon passed and I feel much calmer about food ...but now my detox headache has started again ...if sugar is ok then and not like crack why on earth do I get such a viscious headache every time I give it up??? it is worse I have to say than the one time I tried to give up caffeine!!!
oh well lots of water today ....scrambled eggs and Tillamook cheese with a tomato for breakfast and salad for lunch with all the trimmings...
dinner ..more leftover curry ....curry is my low carb salvation!!!!
I've been wondering about that book. Can you give me a couple of examples of recipes that are in there? I have a feeling that I probably already have some adaptation of some of them too. The one thing I made last night was cauliflower, mashed up (which I have done before) but this new book, suggested horseradish in them, which was good.
-
I just ordered this book from Amazon:
"A Complete Low Carb Lifestyle: An Executive Chef's Low Carb Lifestyle Culinary Guide"
Gregory Pryor C. E. C.; Hardcover; $14.99
I guess he was the exec. chef for Atkins. He's also the guy that moderated the forums sometimes regarding Crabquick bake mix. I haven't received the book yet, but when I do, I'll let you all know how it is.
Hello all. I just received the book, and have skimmed it. My initial impression is that it has some good recipes, some are repeats from Dana Carpenter and the Atkins site. I am a little leary of his carb counts. From the few that I looked at, the most was 5 grams per serving. Not to say that it isn't true, since I didn't really digest everything fully.
I would not (am glad that I didn't) pay $33 or $35 for this book. I am happy that I got a new/slightly used copy for $15 even though it took 2-3 weeks shipping. Over the next few days, I'll look it over and give better impressions of it. For now, it seems worth the $15 and 2 1/2 weeks shipping to get some different ideas for low carb cooking..
-
So far, your blog sounds interesting..looking forward to where the week takes us.
-
Low and lower carb ways of eating
in Food Traditions & Culture
Posted
Thanks! I am going to perhaps make this sometime this week and serve with a wilted spinach salad.