A request for...

[MotherOfGizmo]

your all time favorite low carb entree recipe. I love to try new recipes! And am getting a little bored with searching the web, so please share your favorites!

[lostandfound]

Hi there,

You probrably won't like mine. But then again, your a country girl too, so maybe.

I love Salmon patties and turnip greens.
And turnip greens are 1 net carb for 1/2 cup serving!!!

My Salmon Patties

1 can pink salmon drained and de-boned
1 egg
1/4 cup dry parmesan
1/4 medium onion minced
salt/pepper to taste

Mix all ingredients thoroughly, shape into burger sized patties and fry in cast iron skillet with about a 1/4 cup of oil. Let them get very very browned before turning. The crispier , the better!!!
My DH isn't a fan of salmon of any kind. but he really loves these. A normal size can makes about 5-6 burgers. So we have it twice in one week. YUM!!!


Hugs,Tammy

[sadie147]

I love the one below..it's a hamburger helper knockoff they call it Though I've personally never tasted hamburger helper before ( so couldn't tell you if it's close) it's fabulous.

http://www.lowcarbfriends.com/recipereview/showproduct.php?product=460&sort=8&cat=998&page=1

I make mine with ground chicken, and for my family i mix it with egg noodles. Before i add the noodles i set some aside for myself and i mash up some cauliflower with butter and cream (not too smooth better if you leave it kind of chunky) and i mix it together. It's really filling and awesome! you can play around with the ingredients too..i don't like mushrooms so i leave them out, or i put in peppers , levae out the bacon sometimes etc. It's a really cheap quick and easy dinner. I've also tried using the shredded bags of pizza cheeses you can buy and the mexican/nacho cheeses and it's awesome! with the mexican cheese it would probably be good with chiles in it. hmmm think i'll have to try that!

It's even induction friendly!

[Bugaboo]

Here's mine and my husbands favorite. It is not induction friendly!!!! I've made it 3 or 4 times and I keep having a problem with excess liquid in the dish, I think I need to purge the eggplant longer or find a sugar free tomato paste. I dunno. But it always comes out fantastic tasting! I ususally have a pretty small serving because it's very filling.

Eggplant Casserole


4 cups eggplant-sliced thin (1 large eggplant should do it)
10 oz provolone cheese-sliced
8 oz mozzarella cheese-shredded
1 pound lean ground beef
½ cup chopped onion (I leave this out, I hate onions)
3 cloves garlic-sliced
1 cup mushrooms-sliced
1 tsp Italian seasonings
16 oz Low Carb spaghetti sauce


Preheat oven to 350F.

Sauté lean ground beef in frying pan with mushrooms, garlic, onion and Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil and remove. Peel eggplant and slice it very thin.

Grease bottom and sides of a 9x13 glass baking dish with olive oil on bottom and sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce and half of the provolone (lasagna style). Repeat layering with remaining eggplant, meat, sauce and provolone.

Spread mozzarella over the top of the casserole, cover with foil and bake for approx 45 minutes or until done. Take the foil off the last 5-10min to brown slightly.

[MotherOfGizmo]

Thanks guys...so far they all sound deish! I am going to print them all out and try them one by one --time for some new stuff!

and Lostandfound---I'm actually a transplanted Upstate NY girl! LOL but I LOVE turnip greens!

[lostandfound]

Thanks guys...so far they all sound deish! I am going to print them all out and try them one by one --time for some new stuff!

and Lostandfound---I'm actually a transplanted Upstate NY girl! LOL but I LOVE turnip greens!

Well alrighty then....see? I should never assume anything..
But hey..turnip greens are so good for you..
and for 1 net carb for all that fiber and vitamins!! I'll take it...lolol

By the way..how did an Upstate NY girl, end up in N.C.?


Hugs,Tammy

[MotherOfGizmo]

Thanks guys...so far they all sound deish! I am going to print them all out and try them one by one --time for some new stuff!

and Lostandfound---I'm actually a transplanted Upstate NY girl! LOL but I LOVE turnip greens!

Well alrighty then....see? I should never assume anything..
But hey..turnip greens are so good for you..
and for 1 net carb for all that fiber and vitamins!! I'll take it...lolol

By the way..how did an Upstate NY girl, end up in N.C.?Hugs,Tammy

Way back in 1965 my dad was transferred down here w/ IBM...we moved all over the darned place but kept ending up back here because of the Research Triangle Park IBM location. You are right about the turnip greens, and I could eat my weight in them when a real southern cook makes a batch fresh! :yes I love them with hot pepper vinegar and butter...man, you're making me hungry!


Hugs,Tammy[/quote]

[JoanOH]

My favorite is one of my own - cajun seasoned mahi mahi on a bed of creamed cabbage with a red/green pepper and caper sauce. The mixture of tastes - spicey, creamy, sweet, tangy - is just devine. I can probably come up with a recipe if anyone wants it.

If you've never eaten Mahi Mahi you MUST try it!! I don't care for fish too much, but Mahi Mahi is in a class by itself.

Joan J

[MotherOfGizmo]

My favorite is one of my own - cajun seasoned mahi mahi on a bed of creamed cabbage with a red/green pepper and caper sauce. The mixture of tastes - spicey, creamy, sweet, tangy - is just devine. I can probably come up with a recipe if anyone wants it.

If you've never eaten Mahi Mahi you MUST try it!! I don't care for fish too much, but Mahi Mahi is in a class by itself.

Joan J

I love mahi mahi! And I would love that recipe it sounds wonderful! Cajun seasoning and capers Yum Yum Yum

[JoanOH]

OK, let's see if I can do this. Please remember, I'm a "bit of this, bit of that" kind of cook - so adjust seasonings if you need to!

Serves 2

2 6oz Mahi Mahi steaks
Olive Oil
Butter
Cajun spice mixture
1 bag of Kroger's Green, Red, Yellow Peppers with Onions (frozen foods)*
1 Leek
1 tsp capers
1/4 fresh cabbage, cut in 1/2" strips
2 tbsp butter
1/4-1/2 cup cream
1 tbsp lemon juice
Salt, black pepper

Melt 2 tbsp of butter and place in pie plate or flat bowl. Dredge mahi mahi in melted butter, then sprinkle on cajun spices HEAVILY, both sides of fish. Heat 2 tbsp olive oil and 1 tbsp butter (or use leftover melted butter) in non-stick fry pan. Cook fish in oil/butter mixture, sprinkling on MORE cajun spices if necessary. When fish is almost fully cooked, add 1 cup of the frozen pepper mixture, 3 1-inch slices of the white portion of a leek, and 1 tsp of capers into the butter/oil mixture around the fish. Turn heat down to low and cover pan while you cook the cabbage.

Slice 1/4 of a large cabbage into 1/2" strips. Boil gently in salted water for 10 minutes or until tender. Drain. In the same pan, melt 2 tbsp butter. Add cabbage and cook for 2 minutes, stirring gently to coat cabbage with butter. Add lemon juice, 1/4 cup cream, 1/4 tsp black pepper, salt to taste and cook on low heat for 5 minutes, stirring occassionally. If cream cooks down, add more so you have a small amount of creamy sauce with the cabbage.

For each serving, place half the cabbage on the center of a plate and place the warm, cooked fish on top. Stir the peppers/capers/leeks/oil /butter mixture so the pan spices and juices will mix in well, and spoon half of this over the top of the fish.

*Note: If this frozen mixture isn't available in your area, I see no reason why you couldn't use fresh green, red, yellow (or any combination) pepper strips with a few onion strips. I just used the frozen for convenience.

I think I remembered it all!

Joan J

[sadie147]

JoanOH, i'd love your creamed cabbage recipe if you have one? i'm not a huge lover of vegetables, but cabbage is on of the few i do like!

I love mahi mahi too (not a fish lover either)..not sure about down there, but it's pretty pricey here so i don't have it very often.

[MotherOfGizmo]

That sounds great! I'm not a measurer either--I just shake, sprinkle, blop it in till it looks/tastes right! so that is not a problem! Thanks for taking the time to post that--I will definatley be trying it.

[NulloModo]

This is something I haven't had in a bit, but have been seriously craving:

Take a nice thick juicy steak. Sear it over high heat in cast iron so that it gets a nice char on each side but is still very rare in the middle, set aside the steak.

Melt some butter in your skillet and toss in some chopped mushrooms, onions, and a shot or two of bourbon or cognac. Cook this until the onions start to get a little brown. Meanwhile grind some peppercorns roughly with a mortar and pestle and rub into the steak. Turn down the heat and return the peppercorn encrusted steak to the pan, add a couple glugs of heavy cream to make a nice sauce and let it simmer a bit until the steak is desired level of done-ness, serve it up.

[JoanOH]

That made my mouth water. One of the best steaks I've ever had was a peppercorn encrusted steak. When I asked the waiter how it was prepared, he said they first rubbed diced hot peppers (jalapeno or ?) on the steak, then the heavy coating of black peppercorns. It was out of this world!

I know you like hot foods, Nullo! Thought you might be interested.

Joan J

[NulloModo]

Hmm, I might have to give that a go.

I was going to post my chicken vindaloo recipe, but then I realized it might make some nonsuspecting ADBB members cry .