You make the choice to be who you were yesterday, with each new dawn we are given the opportunity to recreate ourselves. Started 28 July 2008 F/39/5'7" SW 244/ CW 234/ GW155 Starting BMI-38.2
You make the choice to be who you were yesterday, with each new dawn we are given the opportunity to recreate ourselves. Started 28 July 2008 F/39/5'7" SW 244/ CW 234/ GW155 Starting BMI-38.2
8 oz. Extra-lean ground beef
1 Onion, chopped
2 Cloves garlic, minced
1/2 Package each: Dried shitake, dried porcini and dried oyster mushrooms or use 1 lb white mushrooms, sliced
4 cups Water
1 Each carrot and celery stalk, chopped
1 tbsp Chopped fresh thyme or 1 tsp dried
2 tbsp Tomato paste or tomato garlic paste
2 tbsp Balsamic vinegar
1/4 tsp Each salt and pepper
4 cups Beef stock (low fat, low sodium)
1 Bay leaf
1. Soak dried mushrooms in water for 30 minutes.
2. In a large deep pot, fry ground beef until no longer pink.
3. Reduce heat to medium and add onion and garlic; cook, stirring, for 5 minutes.
4. Add carrot, celery and thyme and cook for about 15 minutes.
5. Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
6. Add stock and mushrooms with liquid.
7. Stir in bay leaf; bring to boil.
8. Reduce heat, cover and simmer for about 45 minutes.
9. Remove bay leaf and serve.
Asian Knoodle Soup
egg knoodles:
2 eggs
2 tb fine grate Parmesan cheese
2 TB heavy cream
2 TB chicken stock
spritz of cooking spray
Soup Broth:
3 vegetable boullion cubes
1 tsp soy sauce
1 small slice ginger
1 clove garlic, minced
3 cups water
1/2 c fresh bean sprouts
8 cilantro leaves
1/2 TB mined grn onion
4 mint leaves & 4 basil leaves, torn
2 slices of jalapeƱo
Mix together noodle ingredients. Heat a crepe pan. Pour half the eggs into the crepe pan and swirl around- cook exactly as you would a very delicate crepe. Remove from the pan and roll into a long tube; cut into thin strips. Repeat with remaining eggs. Leave them coiled up & let cool a few mins while you prepare the soup.
Soup Broth
Bring water, boullion cubes, soy, ginger & garlic to a boil. Divide bean sprouts, herbs & jalapeno slices between 2 bowls. Pour hot soup over the veggies. Add knoodles to the bowls & serve. Makes 2 servings. 2 carbs per serving.
Low Carb Vietnamese Pho
12 c. chicken broth
1 yellow onion, thickly sliced
1 1/2 pieces peeled fresh ginger
4 large garlic cloves, halved
1 1/2 tsp whole cloves
1/2 cinnamon stick
2 star anise
12 oz. shrimp, peeled, cleaned
2 raw chicken breasts, cubed
2 tbs. nam pla (fish sauce, look for one without sugar)
Garnishes: (choose one or all)
Bean sprouts
Fresh mint leaves
Cilantro leaves
Regular or Asian basil
Fresh lime cut in quarters
Scallions, diced
Thai or Serrano chilies
Hot chili paste
Freshly ground black pepper
Combine chicken broth, sliced yellow onion, sliced ginger, fish sauce, whole cloves, star anise, cinnamon and cubed chicken and garlic cloves in a heavy soup pot and simmer for 30 minutes. In the last five minutes add the shrimp and sliced green onions and cook for an additional 5 minutes. Strain the broth into a separate tureen or serving pot, and add back the cooked chicken and shrimp; discard the rest. Place the garnishes in you want in a bowl and cover with the soup.
Serves 8
4 grams of carbs per serving
Note: If you prefer beef, you can substitute thinly sliced beef for the shrimp and or chicken or use all three! Thinly sliced pork would also be a tasty addition.
Olive Garden - Zuppa Toscana - Low Carb Version
Spicy sausage and bacon, cauliflower and greens in a creamy broth.
Ingredients
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
2 qt. chicken broth
1/2 head of cauliflower cut into small flowerettes
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place broth, cauliflower, garlic, and onion in a pot; simmer over medium heat until cauliflower is tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
-Optional - sprinkle soup with Paremsan cheese and fresh ground black pepper
French Onion Soup
Ingredients
* 1/2 small Onion, small, sliced
* 1 can (12oz) Beef broth, canned
* 2 tsp Olive Oil
* 2 tbsp Dark Red Wine (optional) or Balsamic vinegar
* 2 oz Mozzarella, Gruyere or Swiss Cheese
* 1/2 tsp Thyme (optional)
* Salt and Pepper to taste
Instructions
Heat olive oil in small saucepan. Add onions and stir quickly to coat. Cook over low heat until onions are translucent (5 minutes). Turn heat to high and allow onions to carmelize (1-2 minutes). Carefully add wine, scraping bottom to loosen carmelized bits. Slowly stir in beef broth, thyme and seasonings. Simmer 2 minutes, ladle into bowls and float 1 slice of mozzarella, gruyere or Swiss cheese on top. Wait 1 minute for cheese to melt, then dig in!
I'm a tomato soup fan myself, and make it homemade easily. Muir Glen fire roasted crushed tomatoes make the best tomato soup. I like the chunky bits of tomato, but you can process it if you prefer a smoother soup. Mix a can with beef broth, onion and garlic powder, and a little crushed red pepper. After it's cooked I add in some raw milk or cream, or sour cream, and parmesan cheese. Yummy. Those canned tomatos have so much flavor that you can get away with 1/4 of a cup of the tomatos if you're only making soup for one.
I have tried a few of Linda's soup recipes and I love the Creamy Southern Taco Soup and I really love love the Cream of Chicken Soup....It isn't induction friendly as it calls for one carrot, which I do add to the soup, but then I serve it to the family and I pick around it.
The Southern Taco is a little of the spicy hot side as Rotel is spicy hot...I bet you could use diced tomato's....
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The Southern Taco is a little of the spicy hot side as Rotel is spicy hot...I bet you could use diced tomato's....
Desertthorn, I love Cheri's Southwestern Taco Soup, too. I don't like spicy things, though, so I sub one can of chopped tomatoes and use the Rotel mild for the other. I put a blop of sour cream into my bowl with it and it's soooo yummy. So, if you don't care for spicy, this one's still doable.
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