Never ending induction recipes

[cookiecate]

Re: Never ending induction recipes

This recipe sounds great I am tempted to make it, but would love to hear other opinions of the fiished article.

[sassy1]

Re: Never ending induction recipes

The Mexican Casserole sounds pretty tasty, but there was no mention of when to apply the cheese? I'm going to guess that you put it on during the last ten minutes of cooking, once you remove the cover?

[Evansmom49]

Re: Never ending induction recipes

This is a recipe from Ellie Krieger on the Food Network. I tried it last night and both my husband and I loved it! It was actually easy to make as well. Ingredients below are for 4 servings.
Ingredients

• 4 (5-ounce) cod fish fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces sliced prosciutto
• Cooking spray

Directions

Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve.
Per Serving:

Calories 150; Total Fat 2.5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 29 g; Carb 1 g; Fiber 0 g; Cholesterol 70 mg; Sodium 600 mg

[mustang802]

Re: Never ending induction recipes

Chicken Paprikash

6 chicken quarters ( I separate the thigh and drumstick prior to cooking)
4 tbsp. olive oil
1/2 onion chopped
1 green pepper chopped
2 med. stalks celery chopped
1/2 tomato chopped
3 1/2 cups low sodium chicken broth
1/2 cup sour cream
paprika

I cook this in a really deep frying pan.

Saute onions, green peppers, celery, and paprika (I don't measure) in olive oil. Add chicken and add more paprila and cook until skin browns.
Add chicken stock, tomatoes and more paprika.
Simmer 20-30 minutes.
Put sour cream in large bowl. (so the sour cream doesn't curdle)Add a little of the hot sauce from the chicken and stir into sour cream. Add more sauce a little bit at a time.
Pour sour cream mixture into pot of chicken
There is a name to this method but I forgot what it is.

Serves 6

Per serving:
Calories: 341
Fat: 21.4
Carbs: 4.1
Fibre: 0.88
Protein: 31.8

FAT - 57%
PROTEIN - 38%
CARB - 5%

[Atkinsmom]

Re: Never ending induction recipes

I'm in British Columbia (Vancouver Island specifically)

Where abouts are you? I'm in Victoria!
Jayna

[barbiedoll4j]

Re: Never ending induction recipes

I do not like the tast of peppers at all, except black pepper. Even if I pick them out, I can still taste the pepper contamination. I could use some induction friendly dinner ideas that don't include peppers. I'm not much of a cook if that helps at all.

[JulieB]

Re: Never ending induction recipes

I do not like the tast of peppers at all, except black pepper. Even if I pick them out, I can still taste the pepper contamination.

That's the great thing about doing your own cooking - you can leave out what you don't like - or substitute.

Barbie...there are tons of recipes that don't use peppers...lots in this thread, or in the food & cooking forums or on Linda or Sheila's sites...many of them are pretty simple if you are not experienced in the kitchen.

[rainbow]

Re: Never ending induction recipes

I found this recipe in allrecipes.com for Tilapia
1/2 c Parmesan cheese
1/4 c butter - softened
3 Tbsp mayo
2 Tbsp lemon juice
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8tsp celery salt
2 pounds Tilapia

Preheat your oven broiler. Grease a broiling pan or line with foil.
Mix all infredients in a bowl and set aside.
Arrange Tilapia on th pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets and broil for a couple of minutes. Remove the pan from the oven and cover the fillets with the Parmesan cheese mixture. Broil another 2-3 minutes. Until topping is browned and fish is flakey. Becareful not to burn.

I made this tonight and it's a keeper even I wasn't on Atkins.

[jmacguff]

Re: Never ending induction recipes

THIS HAS GOT TO BE MY MOST FAVORITE THREAD!!!!! THANKS TO EVERYONE FOR ALL THE POSTS!

well so far, my favorite meal is from Linda's low carb site:

TUNA MELTS
2 servings Tuna Salad (CHECK OUT RECIPE FOR TUNA SALAD AT LINDA'S WEBSITE)
1 large tomato, about 6 1/2 ounces before trimming *
2 ounces cheddar or American cheese, shredded

Slice the stem and bottom ends off the tomato then cut into 4 thick slices. Place the tomato slices on a foil-lined baking sheet. Mound some tuna salad on each tomato slice. Top each with 1/4 of the cheese and broil until the cheese is melted.

Makes 2 servings
Do not freeze

* Mine was about 3-inches in diameter and about the size of a baseball.

[october.sparrow]

Re: Never ending induction recipes

Chicken Tikka Masala

Ingredients

Serves (4)

Chicken Kebab Marinate
1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds
2. Cream: 1/2 cup
3. Cumin powder: ½ Tablespoon
4. Ground Cinnamon: 1 teaspoon
5. Cayenne powder: ½ - 1Tsp
6. Ground Black Pepper: ½ Tsp
7. Salt: According to taste (I use 1/4-1/2 tsp)
8. Degi Mirch or Paprika: ½ - 1Tsp
9. Turmeric Powder: ½ teaspoon
10. Lime Juice: 1 Tablespoon
11. Fresh Ginger finely chopped: 1 Inch
12. Bamboo Skewers: 4 Large

Tikka Masala
1. Ghee (Clarified Butter): 2 Tablespoon
2. Onions finely chopped (almost pureed): ½ Cup
3. Garlic minced: 4 Cloves
4. Ginger finely chopped (almost pureed): 1 Inch
5. Cumin Powder: ½ Table spoon
6. Cinnamon powder: ¼ teaspoon
7. Cayenne Pepper: 1 teaspoon
8. Salt: 1½ teaspoon
9. Turmeric powder: ¼ teaspoon
10. Tomato puree: 1 Cup
11. Degi Mirch: 2 teaspoon
12. double cream: ½ - 1 cup

Method

Step 1: Chicken Kebab: Mix all ingredients, add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.
Step 2: Line a baking pan with Aluminum foil, lighty brush foil with oil/ghee. Baste the chicken generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done..
Step 3: Tikka Masala . Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, and cream. Simmer on medium heat till you have a nice consistency of a thick gravy.

[moniegail]

Re: Never ending induction recipes

just bumping up so thread doesn't get lost, lots of great recipes on here!!!

[cookiecate]

Re: Never ending induction recipes

Excellent dry rub for meat

1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
2 tablespoons chilli powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoons paprika (the sweet kind – not the hot kind)
1 teaspoon dry mustard
1 tablespoon celery salt
1 table spoon salt
1 tablespoon sugar substitute.

Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

Store leftover mix in an airtight jar.


Jerk Chicken


4 lbs chicken breasts, boneless and skinless
1/2 cup canola oil
2 teaspoons chilli powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
1 teaspoon crushed red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1 onion, diced
1 green pepper, diced


Mix all ingredients, except chicken, in a medium bowl. You could use about a tablespoon of sugar substitute if you like but I don't bother as I like it spicey.
Cut each chicken breast into 4-6 long pcs.
Add marinade to chicken breasts.
Marinate at least 4 hours or overnight.
Can be grilled on barbecue or in broiler.
Cook just until done, do not overcook. This will dry out if overcooked.

These are a couple of really nice recipe's that I have been using on the bbq. We have not cooked inside as the weather has been great, unfortunately today it is raining so I have used the dry rub on chicken legs and some mint, oil and lemon juice on a couple of lamb steaks. The house smells good I hope it all tastes good too.

I will have this with tomato, cucumber, onion rings and a light vinegarette made with oil, wine vinegar, wholegrain mustard with plenty of garlic, salt and pepper.

I should add that I have found a really good site on line which sells excellent spices at a fraction of the supermarket cost.

[liv]

Re: Never ending induction recipes

There is sugar in those recipes Kate. We do not eat sugar. Would a sugar substitute work?

[cookiecate]

Re: Never ending induction recipes

Sorry liv, that should be sugar substitute or left out all together the rub is very is very spicy and my husband says it makes his lips numb but he loves it.

The jerk chicken recipe really doesn't need the sugar or even the substitute I put maybe one tablespoonful of substitute and it tastes really good.

[AsianTipped]

Re: Never ending induction recipes

Wow..I just tried these and they were sooo good! I also added about 1/3 of a 1lb container of lump crabmeat, so they kind of tasted like the kind you'd get at a steakhouse or seafood resteraunt. I wasn't sure if the stuffing would fit in regular white mushrooms, but I found large white stuffing mushrooms at the produce market. So I only made 4 (really big ones) and still have more than half of the filling leftover. It'd probably be better to make smaller ones, to control portions, but....what the heck?!
That was my dinner! They were sooo good! Thanks for the recipe, and if you like crabmeat, try it this way! Chilies gave it awesome flavor too!

when I did atkins the first time, this was one of my favourites. I just remembered them and will make them tonight! (and when I do, I'll pay attention to how much of each thing I put in, but here are the basic ingredients!)

15 or so medium-sized white mushrooms
1 can diced mild green chiles
1/2 cup shredded cheddar cheese (maybe more)
3/4 cup cream cheese (approximately)

remove stems from mushrooms. combine the cheeses and chiles. stuff the mushroom caps with the cheese/chile mixture. top with some additional shredded cheddar. bake at 375 until cheese is bubbling and browned on top.

these get a little messy, but they're delicious!