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What's Cookin' at your house today?

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B]What's Cookin' at your house today?[/b]

 

Today I made low carb Chili with nopales (cactus), and some sauteed portabellos in tons of fresh garlic, butter, olive oil, salt and pepper till just barely tender. Then I have a pile of fresh low carb fruit that I am not sure what to do with, Strawberries, blueberries, and raspberries (tarts? I don't know) and am planning to make low carb Chocolate Mousse later tonight.

 

Cactus is unbelievably good in Carne Asada. This recipe is designed to be very fast to make, rather than an all day thing. Carne Asada y Nopales Tacos

 

Here are several more recipes for Nopales: Nopales, Prickly Pear Cactus Pads Recipes - DesertUSA

 

Please feel free to share ideas, recipes, and links here. You can also list some ingredients you have but are not sure what to cook with them and we can all come in and offer a few suggestions.

 

The only thing I ask is to please limit the recipes to low-carb ones so we don't have anyone passing out from sugar shock.

:cool:

 

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Nothing was cooking at my house last evening. We had KFC for dinner. Hubs had a extra crispy breast and I had the grilled breast with green beans and mashed potatoes and gravy (no biscuit) (27 carbs total, so not bad for a quickie meal). I'm not a KFC fan, but it was quick and close by.

 

If someone opted not to have the potatoes and eat double green beans, it's only a 14 carb meal....but I was in the mood for them and they were great!

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Thanks for the cactus tip, I have a jar of them in the fridge & i didn't know what to do with them :confused:

For lunch I' m having a seafood ( shrimp salad ) it is one of those pre made ones so I will add more lettuce & tomatoes & some turkey breast to make it enough to feed both of us.

Tonight I have some left over bbq chicken legs, so I think I will shred them & add some garlic mayo (regular mayo with garlic paste, added easy to do ) to make a chicken salad. I have leftover butternut squash from last night, & I will also cook up some frozen spinach. I have some fresh serrano peppers to use up too, so they will get thrown in something :)

I love egg salad for breakfast, with some cucumber & lettuce :)

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Tonight I will be grilling some boneless, skinless chicken thighs that I have marinating in yellow curry powder, white wine and olive oil. Now, I'm usually against jared sauces but the Tikka Masala sauce from whole foods is absolutely amazing. I like it on fresh cauliflower from our famer's market with some added garlic. Along with the cauliflower the wife and kids will enjoy some Naan and saffron rice but I'll steer clear of both.

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If I reply to every post you are all going to get sick of me so I won't. lol

 

Your ideas are inspiring! Who would have believed cactus in chili? But cactus has a lovely zing to it, like a green bean on steroids. : )

Ripped from the web:

'Fossil evidence suggests that cacti have been part of the human diet for more than 9,000 years. The first cacti were introduced to Europeans by Christopher Columbus in the mid-15th century. In the 17th century, plant study became a fascination and interest in cacti dramatically peaked. The cactus got its name from Carolus Linnaeus, a botanist who created a universal system of plant names in Latin and Greek. His first choice for the prickly plant was the Greek word “kaktos,” meaning thistle. The English translation of that word is “cactus.” There are over 2,500 species of cactus recognized today. Although people have taken cactus seeds all over the world, these exotic plants originated in the Americas.'

You have to slide a knife across it to get any small spines, then quickly trim edges, and rinse it. Then you can use it in so many things.

 

Thanks everybody and keep those ideas coming please.

Tonight is easy for me: Leftover chili for my son with a salad (homemade Italian) and the Chocolate Mousse.

 

I got some eggplant at the Farmer's Market and am going to do that eggplant recipe that was posted recently. I also have a great Putanesca sauce from Trader Joes, some of the farmers market zingy stuffed olives, different cheeses, canned artichoke hearts and more mushrooms. Sounds like a casserole to me.

 

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baked tilapia ( with lemon, olive oil & oregano & some steamed ( or roast) veg. Desert will be extra sharp cheddar.

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It's a rainy day here, so i'm planning to do a white chicken chili for dinner. I find I tolerate it well using the white kidney beans/cannelleni (?sp)beans, using more chicken than beans ;).

 

I'll just turn up the air conditioning and pretend it's not hot and humid.

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I'm going to grill tri-tip tonight. Not sure what I'll do for veggie. Depends on what I get tonight from the CSA.

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I have never seen tri-tip in our stores...is there another name that it goes by?

 

You should roast some cubed or wedged sweet potatoes with a little olive oil, cumin, sea salt and pepper...I love it with steak!

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I have never seen tri-tip in our stores...is there another name that it goes by?

 

You should roast some cubed or wedged sweet potatoes with a little olive oil, cumin, sea salt and pepper...I love it with steak!

 

I have military friends on the east coast and they call it a newport steak. It's from the bottom of the sirloin and it's tipically a tough piece of meat. Cooked properly and cut perpendicular to the grain and it becomes very delicious and tender. I've seen them as small as two lbs. and as big as 7 lbs. I prefer a 3 or 4 pounder. I use a bbq rub and some oil, let it sit for 24 hrs or more then throw it on a hot hot grill until the outside is well chared and carmelized then I wrap it in foil and cook till about 125 degrees. Remove it from the heat and let it sit for 20 minutes inside the foil bag and then slice it thin. Mmmmmmm.

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I'll have to look for Newport steak. I make sure my steak is "good and dead," though, so this cut might now work for me. I'm a well-done girl (no pink, hot throughout--a chef's nightmare, i'm sure ;)), while hubs is a med/rare kinda guy.

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I am also having tri-tip tonight with salad with jicama and organic tomatoes and avocado.

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Today I am cooking onions in the crockpot. The directions say fill the crock pot with sliced onions, turn on low and give it 16 hours (+ -) and they will caramelize. I will only use a little each meal but the flavor goes a long way towards making plain things yummy. If I don't let them get too dark the carb count won't be too high. We will be sure to give them the meter test. Beats standing at the stove stirring for a hour or such. Makes the house smell so good.

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I'll have to look for Newport steak. I make sure my steak is "good and dead," though, so this cut might now work for me. I'm a well-done girl (no pink, hot throughout--a chef's nightmare, i'm sure ;)), while hubs is a med/rare kinda guy.

 

It's a big enough cut. You get the well done ends and he can have the perfectly cooked center.

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Hi

I just made Lambs Fry (liver) with bacon onion and red wine It was yummy. I have been told lately I'm pale so if iron levels are down this will help

I had carrot choko and swede with it.

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Last night I cooked a couple chuck steaks in seasoning - was really good.

 

Steaks, cut into chunks. (Enough meat to fill my large skillet)

Seared in a bit of shortening and kept on a medium high heat until most of the liquid was cooked off and what was left was nice and brown (without having burned - a tricky thing for me).

 

Added enough water to cover the bottom of the pan up about 1/4 inch. Covered and cooked on low heat for 1-1/2 hours. Don't let the water cook off, keep checking (about every 20 minutes or so).

 

Midway through the cooking I sprinkled the meat with the seasoning and stirred the meat around. Then stirred up the meat every 10-15 minutes after that. Just before serving I sprinkled some olive oil in to increase the fat in the "drippings'.

 

Seasoning: (No exact measurements, sorry)

 

smokey paprika

onion powder

crushed dried basil

garlic powder

salt

pepper

 

 

Served with frozen green beans with a few pieces of red bell pepper*, a sprinkle of onion powder, and olive oil.

 

* I keep a bag of frozen peppers in the freezer and just took out a few of the red slices and broke them into smaller pieces. No need to "cook" them as when they defrost they are mushy enough - just put them in the pan when the beans are done and let them defrost and get hot.

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* I keep a bag of frozen peppers in the freezer and just took out a few of the red slices and broke them into smaller pieces. No need to "cook" them as when they defrost they are mushy enough - just put them in the pan when the beans are done and let them defrost and get hot.

 

I have hot peppers, banana peppers, & sweet peppers growing in my garden. As soon as I pick them, I slice them & pack them in freezer bags. Its an easy way to store them & I can use them all year round in stews, omelets, chili, etc.

 

I haven't decided what to make for dinner tonight but I made a yummy breakfast. Not sure where I found the recipe but I mixed 1 cup raw quinoa, 1 cup almond milk, & 1 cup water in a sauce pan. Bring to a boil & then lower heat, cover, & simmer 15 minutes. When its done I added frozen raspberries & a tsp of cinnamon. Served it hot sprinkled with chopped pecans & Splenda brown sugar. Yummy!

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Today I am cooking onions in the crockpot. The directions say fill the crock pot with sliced onions, turn on low and give it 16 hours (+ -) and they will caramelize. I will only use a little each meal but the flavor goes a long way towards making plain things yummy. If I don't let them get too dark the carb count won't be too high. We will be sure to give them the meter test. Beats standing at the stove stirring for a hour or such. Makes the house smell so good.

Janice, That is such a good idea! I'm going to try that this coming week.

 

This weekend I made Spaghetti with Puttanesca sauce. I cooked up some chopped onion, 1/2 Lb. of ground burger meat, a pinch of Italian Seasoning and basil and freshly ground pepper with 2 cups of the Low carb Puttanesca. I used the Fettuccine Miracle Noodles (Shiritaki) and shaved Parmesan.

Leftover chili was another meal and I boiled a bunch of eggs to make that Un Potato Salad again, and ate 2 of the hot hard boiled eggs for breakfast. I love cold hard boiled eggs for a snack with salt and pepper all over them. The eggs ready and waiting in the fridge also makes it easy to whip up some chicken or egg salad sandwiches in a heartbeat. I pictured the eggs sitting there with little hats, purses and gloves all ready to go. I have a cartoon mind and it entertains me.

After being super good I went out for a Thai dinner and ordered the lower carb items. One was scallops with a clear sauce and spinach and veggies. Mmmm, mmmm.

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I like the thought of the eggs all dressed with hat, gloves & purses...so funny.

 

I always draw faces on my H.B. eggs even when they are separated from regular eggs. For one thing, I like the faces and for another, no one will mistake them for raw eggs.

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We had chicken soulvaki, cucumber salad and greek green salad for dinner tonight.

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