we need to spice it up!

[Heidi3]

Is it me or is the cooking chat kind of low key lately? I feel we need to spice things up!!!! Come on guys there are some passionate cooks out there I know it....
I wonder ...who really DOES have the most cookbooks? I will show you mine if you show me yours???? LOL.... I know I probably have the worst kitchen right now!!!! only half my oven works!!! and the microwave is over the stove so I catch on fire once in a while!....ok lets come up with something here ...this is turning into a yawn festival!!!!....

[2big4mysize]

I got low carb crock pot cooking you can borrow so you don't catch the house on fire while you are remodeling.

I got Dr Atkins cook books, I got DanaCapenders cookbooks, Fran someboy's low carb cooking love hers cause it is by catagory of meal,
and i got a couple of no name low carb cook books.

I'm still looking for a Mexican low carb cook book.

[not2late]

I subscribe to Cook's Illustrated Magazine, as a consequence, I'm able to try and buy some of their cookbooks. The latest one, Best Side Dishes, is FABULOUS for the low carber and for a newbie cook. At least 75% of the recipes in the book are naturally low carb or can be converted to low carb by substituting one or two ingredients.

I'm going through their section on salad dressings and dips. I love it because they have a master recipe for most of them allowing you to change the flavors by changing the herbs and spices. I tried the creamy garlic dressing (which was good, though the raw garlic was a bit too heavy for my taste), so this morning I've changed their recipe around alittle and lightly sauteed the garlic. Result: good garlic flavor, without the harshness of the raw garlic.

The book also contains vegetable side dish preparations, using many of the Induction vegetables. There is a potato and noodle section. I figure that section can come in handy during Maintenance or I might experiment with them using low carb replacements.

I don't know when the book will hit the bookstores, but it's something to borrow from the library or purchase when you get the chance. Their Steaks, Ribs, Chops and Roasts book is good too.

[LindaJay]

Well, I only have Dana Carpenter's LC book -- but I just "adapt" other stuff! Tonight I made Pad Thai using yam noodles and am whipping up a pork shoulder roast after seeing George Stella do one yesterday (Mojo Pork Roast, if you want to look it up on food tv).

The rest of my cookbood collection includes, Rick Bayless (Mexican), Craig Claiborne (New York Times Cookbook), Silver Palate, one of Marcella Whats-
her-name's Italian Cookbooks, The Joy of Cooking, Fannie Farmer, a Mediterrean Cookbook, A slew of "church" and other group cookbooks, a Chinese cookbook (can't remember the author), a Moosewood cookbook, and a few others that I can't recall.

I wasn't happy with my Pad Thai sauce (it was from a jar -- the lowest carb one I could find with 7 carbs per serving), so if you have a good Pad Thai recipe, bring it on, 'cause those yam noodles (can't remember how to spell the real name, it's like shiratiki or something!) are good. They take on the flavor of the sauce, and have an OK texture for Pad Thai!

[mrslee44]

I have a ton of Low Carb ebooks. I find them online by searching and I down load them through Limewire.

I also love to try new and different things out on a regular basis. Some of my creations go over big with my family, others flop.

But I would love to find a low carb mexican ebook cookbook. I love mexican.

And I have plenty of chipotles to season with.

Robin
:hug

[byugrad]

Gotta love that Mexican food.

Other than taco salad (sans the tortilla chips), I've been making the chile relleno casserole (I know the recipe is on ADBB) and more recently carnitas.

Carnitas
1 5-lb pork shoulder roast
1 medium onion, chopped
1 T salt
1 t pepper
juice of 1 lime
juice of 1 lemon
3 cloves garlic, finely chopped
spices to taste (cumin, chipotle chiles, etc.)

Put roast in crockpot, fat side down. Pour the juices over the roast and add the garlic and onion on top of the roast. Cook on low for 4 hours.

After 4 hours, turn roast over to have the fat side up and add salt and pepper. Add other spices to your preference. Cook on low for 18 hours.

When done, remove the meat to a 9X13 cake pan, discarding juices, fat and bones. (You may refrigerate at this point and complete the carnitas when ready to serve.) Chop large pieces into smaller pieces. Bake in 425 degree oven for 35-40 minutes to crisp the meat lightly.

Return to crockpot and cover to keep warm. Serve with salsa, cilantro and guacamole.

Enjoy.
Nancy