Why I L.O.V.E. my library!

[not2late]

I've been visiting my public library weekly to borrow cookbooks. A few weeks ago I borrowed Indian cookbooks and found oodles of Atkins friendly recipes varying from meat dishes to loads of vegetable dishes.

Last week I borrowed a book on Spanish cooking (Spain Spanish, not Latin American) and found plenty of Atkins friendly recipes for meat, eggs, vegetables and fruit!

This weekend, I borrowed another Spanish cookbook, along with a couple Portuguese and Greek cookbooks. And found more Atkins recipes in them.

So what's my point? Don't limit yourself to "low carb" or "Atkins" cookbooks or recipe sites. There are plenty of dishes that are naturally low carb or can be altered to low carb. Additionally, the different cooking techniques and the different spice and herb combos can add variety to our meals.

[Desertthorn]

Re: Why I L.O.V.E. my library!

So, are you going to share??? LOL

[not2late]

Re: Why I L.O.V.E. my library!

So, are you going to share??? LOL

Lynn, I made a pork vindaloo yesterday from one of the Indian cookbooks (delish!) I'm also going to try to make some turnip pickles out of the other Indian cookbook. I bought the turnips today, now I have to find a glass jar big enough to hold the pickle, lol. It looks really simple-the turnips are soaked in a salt-water mixture with a dried chili and some mustard seeds.

From the Spanish cookbook, I'm going to make the shrimp salad tonight (there was a special on shrimp at one of the supermarkets) That recipe is steammed or boiled shrimp tossed with alittle tomato and sweet red peppers. The dressing is lemon juice and olive oil.

The Portuguese cookbook has a soup recipe made with spicy sausage and shredded kale. The recipe calls for potato, but I'm sure it can be left out (I bet the original soup was the sausage and kale, but the potato was added later when it was brough over during the discovery of the Americas).

When my garden is up and growing, I'll make a recipe from the Greek cookbook: it's an omelette made with spinach, arugula, sorrel, scallions, fennel and feta cheese.

[Heidi3]

Re: Why I L.O.V.E. my library!

omg you make me want to read

[not2late]

Re: Why I L.O.V.E. my library!

omg you make me want to read

That's 'cuz reading is fundamental.

[Heidi3]

Re: Why I L.O.V.E. my library!

LOL!!! it is ..I used to do it I swear!!!

In fact I am flirting with the idea of taking a job in Seattle again so I can commute on the train ..I read 3 books a week back then! ....

the library was my adventure with the kids when they were little we would go and there were no limits to how many books they could check out so I would have them each take a backpack and load them up...it was so fun for them ..they felt like they were getting lots for free..and they were!!! I totally support our local library and donate good usable books to them

I think people forget you can donate $$$ to them as well they are not for proffit as far as I know so it is tax deductable....

I do not read enough anymore ...it is wierd to say I miss commuting on the train but I do!!!

[MotherOfGizmo]

Re: Why I L.O.V.E. my library!

I Love to read! and I love to read cookbooks! Megs is right, there are tons of Atkins friendly recipes in almost all types of cookbooks! (OK, not the baking ones maybe)

[H2Ohhh]

Re: Why I L.O.V.E. my library!

Great point, not2late! I'm a cookbook fanatic, but I never thought of going to the library. And you're right -- there are low carb recipes everywhere, especially in my books from the 60s and 70s before all the low-fat stuff became popular.

Heck, I still subscribe to Gourmet and Cook's Illustrated and Cook's Country -- you can't make everything in there, but some are low-carb with no changes and others just require simple modifications.

I think sticking with only low-carb cookbooks would be booooooring after a while. (Though right now Linda's recipe site has provided way more ideas than I have time to make)

[not2late]

Re: Why I L.O.V.E. my library!

Great point, not2late! I'm a cookbook fanatic, but I never thought of going to the library. And you're right -- there are low carb recipes everywhere, especially in my books from the 60s and 70s before all the low-fat stuff became popular.

Heck, I still subscribe to Gourmet and Cook's Illustrated and Cook's Country -- you can't make everything in there, but some are low-carb with no changes and others just require simple modifications.

I think sticking with only low-carb cookbooks would be booooooring after a while. (Though right now Linda's recipe site has provided way more ideas than I have time to make)

I was thumbing through a translation of Escoffier's The Complete guide to Modern Cookery (originally written in the 1800s---way before the low fat thing.) Anyhow, I found alot of low carb recipes and low carb cooking techniques---cream reductions for gravies and sauces, butter liaisons for thickening sauces, cream soups using veggies as the thickeners, etc. Lots of good, good stuff.

[H2Ohhh]

Re: Why I L.O.V.E. my library!

cream reductions for gravies and sauces, butter liaisons for thickening sauces,

Yum and yum! I sure don't miss low fat!

[not2late]

Re: Why I L.O.V.E. my library!

Thumbing through a Spanish cookbook last night....

Here's an Induction Friendly hor d'oeuvre (no cooking required)

Cheese and Olives

Put some manchego cheese cubes in a bowl with some black olives. Next to it, place a little container of toothpicks for guests to serve themselves.

[not2late]

Re: Why I L.O.V.E. my library!

I tried a turnip pickle in one of the Indian cookbooks---it's easy and very very good!

I'll post the recipe tomorrow.

[not2late]

Re: Why I L.O.V.E. my library!

Salt-water pickles recipe.

http://www.atkinsdietbulletinboard.c...ad.php?t=27952

Next time, I'll change the spices a bit and try different veggie combinations.

[not2late]

Re: Why I L.O.V.E. my library!

I'm getting the ingredients together for this recipe I found in a Portuguese cookbook.

Shrimps Portuguese-Style

5 pounds shrimp (shell on)
1/2 cup thinly sliced onion
1 cup chopped tomato
1 bay leaf
3 cloves garlic crushed
1/2 cup white wine
2 tablespoon chopped cilantro
1/2 teaspoon crushed red pepper flakes.
2 tablespoons cold butter

Saute the onion in some olive oil. Add the tomato, bay leaf and garlic. Simmer until the tomato is soft. Add the wine, cilantro and pepper flakes. Bring to boil. Add the shrimp, mix, and allow to simmer for 3-5 minutes or until the shrimp is tender and cooked. Remove the shrimp. Pour the sauce into a blender, blend together with the cold butter until the sauce is a a smooth puree.

To serve : use the sauce as a dipping sauce for the shrimp.

[MotherOfGizmo]

Re: Why I L.O.V.E. my library!

OMG, that sounds delicious!