Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Kitchen Talk
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #121   ^
Old Mon, Apr-13-20, 06:22
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,177
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
Default

Pulled fat for dogs, two pkg chicken, 1 pkg cauliflower.

Look at big pkg hot peppers and think " pepper jelly ", until I think of the added sugar, sigh.
Reply With Quote
Sponsored Links
  #122   ^
Old Thu, Apr-30-20, 20:46
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

I pulled out a container of some mystery stew to defrost (OK, to be honest, it actually fell out, and almost hit my toes). And, of course, it didn't have a label. I let it defrost, thinking it would either be good, or not; and, if not, it was just taking up space. It was actually quite nice; pork, with winter veggies. I also sauteed some TJ's cauli gnocchi to go with it, and frizzled up some sage leaves from the garden.
Anybody know how to duplicate the cauli gnocchi? I quite like them, but TJ's is an hour's drive away.
Reply With Quote
  #123   ^
Old Thu, Apr-30-20, 22:11
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,177
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
Default

Going the wrong direction.....freezer restocked. A box of scallions. Misc cuts of meats, chicken, grd meats. Frozen veggies. Leg of lamb defrosting.....never made it into freezer.....lol
Reply With Quote
  #124   ^
Old Fri, May-01-20, 02:18
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

Me too, Arielle. At least I've been fastidious in using my white board on the side of the fridge, where I write it all down and put a * beside it if I want to use it sooner rather than later. I'm worried about meat prices and availability, so I haven't been too shy restocking.

There's pizza sauce, Italian meatballs, red and green bell peppers, plus some ancient pepperoni in there; so I'm going to make a pizza casserole sometime in the next week. I've found that for the most part, meat that gets a bit freezer-burnt can usually still be resuscitated if you drown it in enough liquid or sauce.... and maybe cheese.

Verbena, there are probably decent recipes out there, though it's a little higher carb than I'd like to go. I looked them up on the site, and they make them with cassava flour and potato starch.

Last edited by Kristine : Fri, May-01-20 at 02:25.
Reply With Quote
  #125   ^
Old Fri, May-01-20, 09:19
Merpig's Avatar
Merpig Merpig is offline
Senior Member
Posts: 7,582
 
Plan: EF/Fung IDM/keto
Stats: 375/225.4/175 Female 66.5 inches
BF:
Progress: 75%
Location: NE Florida
Default

Yes I found some well-frosted shrimp at the bottom of my freezer but sautéed with butter and garlic and served over shiritaki noodles they made an excellent shrimp scampi and tasted just fine. I need to dig through my small freezer a little more carefully to see what else is at the bottom.
Reply With Quote
  #126   ^
Old Fri, May-01-20, 09:22
WereBear's Avatar
WereBear WereBear is online now
Senior Member
Posts: 14,605
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/125/150 Female 67
BF:
Progress: 136%
Location: USA
Default

Quote:
Originally Posted by Merpig
Yes I found some well-frosted shrimp at the bottom of my freezer but sautéed with butter and garlic and served over shiritaki noodles they made an excellent shrimp scampi and tasted just fine. I need to dig through my small freezer a little more carefully to see what else is at the bottom.


I'm going to take my salad shrimp that's frosty and make a salad with it, mayo might bring them back.

Bought some medium shrimp TODAY and will be enjoying it with some Primal Kitchen cocktail sauce SOON. To avoid the frosty shrimp issue.
Reply With Quote
  #127   ^
Old Sat, May-02-20, 17:19
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

Quote:
Originally Posted by Kristine
Verbena, there are probably decent recipes out there, though it's a little higher carb than I'd like to go. I looked them up on the site, and they make them with cassava flour and potato starch.


I agree, they are higher in carbs than i like, but I eat them relatively seldom, and usually make my portion small. I did find a recipe online that looks promising, but as I don't use those starches for anything else it might not be worth my while.
I went shopping yesterday, and also stocked up on some meat. While my freezer has a fair bit of bony cuts I was completely out of ground meat, so got both beef & pork. Also some beef liver, and several pounds of bacon. 2 thick slices of beef shank for the slow cooker. It made me think of being in England, with all the customers standing in an orderly queu outside the butcher's - 6 feet apart, of course
Reply With Quote
  #128   ^
Old Tue, May-05-20, 03:28
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

I did a pretty good job on the freezer yesterday. We were just about out of salsa, so I wrote it on the shopping list... then literally slapped myself on the forehead because I already had diced tomatoes, onions, peppers, cilantro (we just mentioned that in the gardening thread, Arielle), garlic, lemon juice and jalapenos to be used up. Duh. So I cooked up a good sized batch of salsa. It was so good, I could have filled myself up just standing there taste-testing it. I'd still love to have cilantro growing in the garden, but frozen cilantro works fine for cooked salsa.

...so I guess I'll just put pork rinds on the shopping list instead.

Then for dinner, I made that pizza casserole. I found a container of Italian sausage in tomato sauce and mixed that with about a cup of LC pizza sauce. I let it simmer on the stove until it was really thick. Sauteed some green peppers from the freezer - again, trying to get rid of as much water as possible. I put the sausage/sauce mix and peppers in the casserole dish, added a layer of cheese, the aforementioned ancient pepperoni thawed and blotted of moisture, then the rest of the cheese. Baked it at 350F until the cheese was browning. It was awesome - very rich and filling. I have two more servings; I could barely finish 1/3 of it.

Last edited by Kristine : Tue, May-05-20 at 03:34.
Reply With Quote
  #129   ^
Old Wed, Jun-03-20, 19:22
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,177
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
Default

Getting more difficult to reduce freezer volume. With the lockdown, folks are not accessing a local food pantry. 2-4 families, not the usual 10-20. so rather than toss the second hand veggies..... I take home and salvage what I can and freeze it and toss rest in compost.

No meats to be had though, so looking for best prices ......

Gardens also providing fresh !!
Reply With Quote
  #130   ^
Old Thu, Jun-04-20, 06:20
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

I'm still doing pretty well rotating through the freezer, though procrastinating on using up some old stuff that I'm just not in the mood for.

I had a bit of a flashback yesterday, though... a reminder of the downside of stocking your freezer in summer. We had a power outage. Luckily it only lasted about 2 hours, nothing thawed, but it could have been worse.

Back around 2008 or so (it's probably in my journal ) our freezer died*. Luckily, I was off work for a couple of days, so I did a huge cook-up of just about everything in there.

*Or so we thought. It turned out there was a button in the freezer to shut it off that one of us must have bumped. Oops.
Reply With Quote
  #131   ^
Old Thu, Jun-04-20, 08:16
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

DH had take out fish & chips from his favorite pub for dinner last night, so I rummaged in the freezer for me. Thought I might make some garlicky sauteed shrimp, but found a container with chicken artichoke casserole, so brought that out to defrost instead. It is my take on chicken artichoke enchiladas I had at a Mexican restaurant once, with canned green chile pieces in place of tortillas. Will do the shrimp this evening, maybe over cauli rice.
Reply With Quote
  #132   ^
Old Thu, Jun-04-20, 08:39
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,177
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
Default

the chicken artichoke sounds yummy!! recipe?
Reply With Quote
  #133   ^
Old Thu, Jun-04-20, 21:32
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

Chicken Artichoke Faux Enchilada Casserole

A little back story; I find it amusing; forgive me if you do not. I grew up on the Central California Coast, where artichokes grow very well, and are a prolific crop. My brother still lives there, and when I was visiting him a few years ago he took me to a Mexican restaurant. He told me that all their food was good, but the chicken artichoke enchiladas were his favorite. They weren't on the menu, one needed to ask, but they were great. So I asked, and they were. He was a bit bummed out, he said, because he had just been in the previous week, had the enchiladas, but felt it was a bit much ordering them again so soon, LOL.
So, of course, I needed to see if I coldn't make something with the same flavor profile, but without all the carbs.
Forgive the fuzzy measurements; I only make this for myself, with some planned leftovers; DH won't eat it, as he doesn't eat cheese.

Enough for a 6 cup baking dish; approx 2 large servings - can easily be increased.

15 oz, approx., green enchilada sauce, mild or medium
3 oz cream cheese
1/2 cup sour cream
Shredded cooked chicken*
Artichoke hearts*
2 7oz cans of whole fire roasted chiles
1 1/2 cups grated Jack cheese
Chile powder or paprika

Simmer the enchilada sauce over low heat until thickened and reduced. Remove from heat, and stir in the cream cheese & sour cream.
Preheat oven to 375*F
Drain the chiles; slit open, & remove any seeds. Divide into two piles.
Layer half the chiles in the baking dish, covering the bottom in one layer as much as possible. Over that put a layer of half the chicken, and then half the artichoke hearts. Spread over half of the sauce, and then half of the cheese. Make another layer, using each of the ingredients as before. Sprinkle with chile powder or paprika.
Bake, uncovered, for about 40 minutes, till bubbling, and the cheese is melted. Let rest for about 5 minutes before serving, but serve hot, maybe with a dollop of sour cream & some salsa, and/or guacamole.

* I don't have a measurement for either chicken or artichoke hearts; basically, use what you have, and however much you want. I use frozen artichoke hearts from Trader Joe; jarred hearts in water, well drained, would also be fine. I save fresh artichokes for steaming, and eating with Hollandaise sauce, but if you have them, and are willing to do the prep work, go for it.
Reply With Quote
  #134   ^
Old Mon, Jul-06-20, 01:10
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

^That sounds fabulous! Definitely on my to-try list. I'll have to look for the canned fire roasted chilis; I'm not sure I've seen those at my usual grocery stores. All kinds of Mexican products, but not that.

I'm planning a couple of Tex-Mex dinners for this week. I'm buying a family taco dinner kit for DH. The one day, we'll have the Mexican chicken stew in the freezer, but I'll reduce it so that it's mainly chicken and sauce, and eat it like fajitas. I may or may not make myself some tortillas. Then, I'll use up the taco meat and DH can have the crunchy taco shells.
Reply With Quote
  #135   ^
Old Mon, Jul-06-20, 08:14
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,177
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
Default

I will hunt down the fire roasted chilies!!!!! Dang, this is when I hate this lockdown......the store most likely to have in stock always has a looooonnnnng linr to get in......

Hmm..... make own fire roasted chilies ???
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 12:39.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.