Never ending induction recipes

[Neecy]

Re: Never ending induction recipes

Thank you a million times over! I will give that a try. I've been looking everywhere here to find sugar-free syrups but have had no luck so will give the vanilla/splenda a go until I can locate some.

[kellyf48]

Re: Never ending induction recipes

Last night i made stuffed peppers with cheese, onion, fresh salsa. It was devine!

[Elizellen]

Re: Never ending induction recipes

Thank you a million times over! I will give that a try. I've been looking everywhere here to find sugar-free syrups but have had no luck so will give the vanilla/splenda a go until I can locate some.

Where are you located? Maybe another member in your area can suggest a source nearby?

[Neecy]

Re: Never ending induction recipes

I'm in British Columbia (Vancouver Island specifically)

[Elsie150]

Re: Never ending induction recipes

Neecy...also phone some heath food store in your area. I have found some low carb things there.

[valcan]

Re: Never ending induction recipes

Flavored Syrup (like DaVinci)

1 cup syrup:
1 cup water
1/2 tbsp extract
1 tbsp liquid splenda, or 24 pkts (you can get liquid splenda from ebay)
1/2 tsp guar gum

or

1/2 cup syrup:
1/2 cup water
3/4 tsp extract
1 1/2 tsp liquid splenda, or 12 pkts
1/4 tsp guar gum

or

1/4 cup syrup:
1/4 cup water
1/2 tsp extract
3/4 tsp liquid splenda, or 6 pkts
1/8 tsp guar gum

Boil water with extract and sweetener. Remove from heat and add guar gum, 1/4 tsp at a time and stir WELL. This will thicken upon cooling.

Carb counts: with liquid splenda = 0. Each pkt of splenda is .5 carbs.

[cookiecate]

Re: Never ending induction recipes

http://www.lowcarbmegastore.com/search.php

[Neecy]

Re: Never ending induction recipes

Great recipes! Thank you valcan!

[Clarasassycat]

Re: Never ending induction recipes

Just a note on the sugar free syrups...I could not for the life of me find them here until one day I was down the coffee isle at the local store and what to my surprise...there is was! Our stores here have them with the coffees which I myself wasn't expecting, so maybe look there

[DLS]

Re: Never ending induction recipes

I just made the best meatloaf with fresh salsa and cheddar cheese, top with fresh parm. MMMMMMMMMMMMM amazing. I also make a flax cookie and top it with the cheesecake ( cream cheese, splenda and vanilla) feridgerate for 1 hour or longer and its like cheesecake with a crust!

How do you make a flax cookie?

[zoewmu]

Re: Never ending induction recipes

Italian Zucchini Casserole....

I adapted this recipe from a recipe that had crescent rolls as a crust. The filling is warm and creamy and wonderful!

4c thinly sliced unpeeled zucchini
1c coarsely chopped onion (I didn't use that much. I probably used 1/2c at most)
1/2 c. butter
2 tbsp parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 beaten eggs
8 oz shredded mozzarella

Heat oven to 375 degrees. In 10 in. skillet, cook zucchini and onions in butter until tender (about 10 minutes). Stir in seasonings. In separate bowl, blend eggs and cheese. Stir in veg mixture to cheese mixture.

Pour into casserole dish. (I sprayed some olive oil spray on mine to keep it from sticking). Bake at 375 degrees until knife inserted in center comes out clean....about 15 minutes.

[kellyf48]

Re: Never ending induction recipes

I just made taco salad MMMMMM with ground beef seasones with chili powder, ground peppers, onion powder, garlic. Mixed with shredded lettuce fresh salsa and sour cream

[Elizellen]

Re: Never ending induction recipes

I didnt have any meat to use for my usual Aubergine (eggplant) bake recipe so experimented and it turned out quite tasty and very filling

Peel a small aubergine and cut in half.
Lay cut side down in a microwaveable dish and sprinkle with spices to taste
Microwave for a few minutes on high.

Turn pieces over and sprinkle with more spices then add sliced hardboiled eggs

I didnt think to photo this till I had added half the egg slices so here is a pic of it then



and one with the aubergine halves covered with egg slices



then sprinkle grated cheese over and put under the grill for a while till melted.



I only used a couple of ounces of grated cheese, and it would have been nicer with more or with a cheesey sauce instead, but for a quick thrown-together meal - and induction-legal too - I thought it wasn't bad and worth having again.

BTW I usually make this with cooked bacon or ham or other meat bits instead of the hardboiled eggs.

[shay85]

Re: Never ending induction recipes

Mashed Cauliflower

apparently this was made my Rachel Ray on her show, and i came across it on a website. so thought i'd share it

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat.
When liquid boils, reduce heat to simmer and cook covered 10 minutes.
Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes.
Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes.
Season the cauliflower with black pepper, a pinch of salt and nutmeg.

[billbazz]

Re: Never ending induction recipes

Need something to drop your poached eggs onto? Have some left over corned beef? This recipe is delicious and goes so well with the dropped eggs. you can purchase cooked corned beef at the deli counter, just ask for it to be cut into 1/4-inch slices to make it easy to dice:

CORNED BEEF HASH

2 Medium purple-topped turnips, peeled and cut into 1/4-inch dice
1 pound cooked corned beef, cut into 1/4-inch dice
1 small onion, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon canola oil
1 teaspoon fresh parsley (optional)
salt and pepper

1. Fill a medium sauce pan with salted water. Bring to a low boil, add turnip and cook until just tender, about 6 minutes. Drain in a colander in the sink, running cold water over turnips to cool. Blot dry with paper towels

2. Combine turnips, corned beef, onion and cream in a mixing bowl.

3. Heat butter and oil in a non-stick skillet or (I use) a cast iron pan over medium heat. Add corned beef mixture and cook without stirring until cream reduces and crust forms, about 10 minutes. Flip 2 or 3 times to brown on both sides, 8 to 10 minutes. Garnish with parsley and season with salt and pepper and serve.

Makes 4 servings
per serving:
net carbs: 5g
carbohydrates: 7g
Fiber: 2g
Protein: 22g
Fat: 42g