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  #121   ^
Old Mon, Apr-13-20, 06:22
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins
Stats: 255/214/153 Female 5'8"
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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.
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  #122   ^
Old Thu, Apr-30-20, 20:46
Verbena Verbena is online now
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Plan: My own
Stats: 186/155/150 Female 5'4"
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Progress: 86%
Location: SW PNW
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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.
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  #123   ^
Old Thu, Apr-30-20, 22:11
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins
Stats: 255/214/153 Female 5'8"
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Progress: 40%
Location: Massachusetts
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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
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  #124   ^
Old Fri, May-01-20, 02:18
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Kristine Kristine is offline
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Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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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.
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  #125   ^
Old Fri, May-01-20, 09:19
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Merpig Merpig is offline
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Plan: IF/Fung IDM/Carnivore
Stats: 375/251.2/175 Female 66.5 inches
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Location: NE Florida
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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.
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  #126   ^
Old Fri, May-01-20, 09:22
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WereBear WereBear is offline
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Plan: Epi-Paleo/IF
Stats: 220/123/150 Female 67
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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.
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  #127   ^
Old Sat, May-02-20, 17:19
Verbena Verbena is online now
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Plan: My own
Stats: 186/155/150 Female 5'4"
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Location: SW PNW
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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
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  #128   ^
Old Tue, May-05-20, 03:28
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Kristine Kristine is offline
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Plan: Primal
Stats: 171/155/155 Female 5'7"
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Location: Southern Ontario, Canada
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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.
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  #129   ^
Old Wed, Jun-03-20, 19:22
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins
Stats: 255/214/153 Female 5'8"
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Progress: 40%
Location: Massachusetts
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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 !!
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  #130   ^
Old Thu, Jun-04-20, 06:20
Kristine's Avatar
Kristine Kristine is offline
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Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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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.
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  #131   ^
Old Thu, Jun-04-20, 08:16
Verbena Verbena is online now
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Plan: My own
Stats: 186/155/150 Female 5'4"
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Progress: 86%
Location: SW PNW
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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.
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  #132   ^
Old Thu, Jun-04-20, 08:39
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins
Stats: 255/214/153 Female 5'8"
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Progress: 40%
Location: Massachusetts
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the chicken artichoke sounds yummy!! recipe?
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  #133   ^
Old Thu, Jun-04-20, 21:32
Verbena Verbena is online now
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Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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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.
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