Saturday, April 27, 2013
I've started a couple of boards on Pinterest. My name there is Mary Anne. One board is Recipes to Try (I haven't tried any of them yet) and the other board is Budget Low Carb, which so far is recipes that I've repinned from Recipes to Try. I haven't tried any of these, either. The ones on Budget Low Carb are ones that I have eyeballed to cost less than $1.50 per serving, using this week's sale prices. You'll see a lot of hamburger recipes there, because 73% ground beef is $1.97 this week. Actually, I guess the recipes will end up being ones that I eyeballed to cost less than $1.50 per serving sometime, as I will be moving recipes based on each week's sales. But, since your sales probably won't be the same as mine, and your regular prices aren't the same either, I guess it doesn't much matter.
Wednesday, April 17, 2013
I've posted before about Juanita's Mexican Style Hominy. Judy Barnes Baker, who wrote Carb Wars, said that she had checked with the company about the very low carb count (10 total carbs per half cup, 4 grams of fiber, so 6 net carbs) and they assured her that it was the result of testing and was correct. Someone recently asked her again, she asked the company again, and they, again, insisted it was right. Then someone who didn't believe it convinced the company to retest it (the original testing was 60 years ago!) and the numbers came out very different. Now they're saying 19 total carbs, 3 grams of fiber, for a net of 16 carbs per half cup! A huge difference!
Anyway, wanted to pass that on since I have recommended the hominy in the past. It's a shame, too, because it's cheap!
Friday, April 12, 2013
A while ago I posted about a Tuna and Cabbage Salad I made, based on a recipe from Monday to Friday Cookbook. The original recipe called for mackerel but what I had was tuna. It was ok. Not great, but ok. I got a can of mackerel so I could try it as written (more or less - I seldom really follow a recipe!) and made it this week. It was much better with the mackerel than with the tuna. Basically it's just coleslaw (lots of shredded cabbage, some chopped onion, mayo, rice vinegar, pepper, cayenne and fresh parsley) with a can of drained mackerel added. It came to about $2 for a big bunch of the stuff. I ate it for two lunches though it could easily have been enough for three. The original recipe suggests serving it on a bed of lettuce and/or tomatoes. I can't really see serving it on lettuce, except maybe a bit of lettuce for presentation, but I do think that some halved cherry tomatoes would have been good in it. Or some chopped summer tomatoes. But I think the cherry tomatoes would be best.
Wednesday, March 20, 2013
Here are links to more egg recipes that sound good and that are a bit different from the quiche/omelet/frittata type of thing.
CHICKEN ENCHILADA (uses a thin egg sheet instead of burrito) girlgoneprimal.blogspot.com
CHICKEN CURRY CLAFOUTI (a sort of chicken curry quiche sort of thing)
COCONUT PANCAKES (coconut flour absorbs a lot of liquid, so very little is needed) girlgoneprimal.blogspot.com
MCSOG BREAKFAST SANDWICH (a paleo version of a McDonald's breakfast sandwich, using coconut flour pancakes) sonofgrok.com
MUFARRAKA (chicken liver, chicken gizzard and egg fried things) westonaprice.org
OOPSIE PIZZA (uses the famous Oopsie Roll as crust) girlgoneprimal.blogspot.com
PIZZA BITES (mini pizza quiche cups) lowcarbdiets.about.com
And don't forget the basics, like Oopsie Rolls, Egg Salad, custards, pumpkin pie, cheese cake, Egg Drop Soup, merangues, etc.
Wednesday, March 20, 2013
This recipe is from vickislowcarbkitchen.com
(Vicki’s Low Carb Kitchen.com)
4-6 oz. Meat of choice (bacon, sausage, ham, ground meat etc)
1-2 cups chopped or shredded veggies (broccoli slaw, squash, onions, pepper or other veggies of choice)
1/2cup of cheese (any cheese you like)
Sauté until meat browns and veggies are tender. Divide between two microwaveable freezer-to-oven bowls with lids. Top with the cheese.
Wipe out skillet and add a little butter or coconut oil
Scramble eggs with a bit of cream if you like them fluffy. Season to taste
Split the eggs between the two bowls. Allow to cool completely before putting on the lid or you will have watery eggs.
“Note: If you will be storing these in for more than a few days, I'd suggest you freeze them until you need them. Also I find that placing a folded paper towel on top of the eggs before placing in the fridge. It helps keep condensation for creating watery eggs. If you will be carrying these to work, those disposable forks you buy for picnics fit wonderfully inside the Ziploc throw away bowls so you don't have to worry about losing a piece of your flatware. I just toss it back in the bowl, bring it home, and wash. Then it's ready for the next one.”
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