Never ending induction recipes

[filled.up.with.love]

Re: Never ending induction recipes

I bet that Cauli Pizza would ROCK with a ton of roasted garlic!

[charene]

Re: Never ending induction recipes

I made this tonight in 15 min. It was delicious

Creamy Cauliflower (or Broccoli) Soup

4 cups lower sodium vegetable or chicken broth
1 tsp salt
1/4 tsp pepper
1 pound cauliflower or broccoli, cut into florets, stems peeled and cut into 1 inch pieces
1 cup heavy cream (I used 2/3 cup of half and half)
1 cup grated cheddar cheese (optional)

Directions:
combine stock, salt and pepper in a large saucepan over med-hi heat, bring to a boil. add cauliflower, reduct the heat to med-low and simmer until tender, about 15 min.
Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to puree (you may have to work in batches) Return soup to saucepan, bring back to a simmer over med-hi heat. Whisk in cream and cheese, simmer, whisking occasionally, about 5 min.

Try substitution other vegetables like asparagus, artichokes, celery or tomatoes

nutritional info:
net carbs: 3 grams
total carbs: 7 grams
fiber: 4
protein: 3 grams
fat: 17 grams
calories: 180
makes: 6 (1 cup) servings

[Debie]

Re: Never ending induction recipes

Seen several new members, figured this would help them for induction! Enjoy

[y0u]

Re: Never ending induction recipes

I saw a recipe for sweet waffles using flax and baking mix somewhere, so I adapted this to be savory and induction friendly. I know the 1 tbs of soy flour may be controvercial but you can see the options I listed, and it makes 10.

Induction Friendly Savory Waffles
makes appx 10, 3-3 1/2 inch waffles

3 oz cream cheese
1/2 cup GOLDEN flax meal
2 TBS oat, rice or wheat bran or 1 tbs soy flour plus 1 tbs bran
2 eggs
1 tsp baking powder
2-3 tbs heavy cream
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp salt
1 tsp italian herbs
2 tbs olive oil, butter or bacon fat

Combine all ingredients and beat with a mixer until very well combined. Mixture will be quite thick but you can thin it with a tbs or two of water if needed.

My waffle iron makes 2, 4 inch squares. So I make 2, 3- 3 1/2 circular waffles at a time and freeze the rest.
Heat your waffle iron. I use spray oil on the waffle iron(use it even if your iron is non stick) or get a bowl and put olive oil in it and a pastry brush.
Put 1 heaping tablespoon of batter for each waffle and dip a spatula in the bowl of olive oil and carefully smooth out the thick batter. Cook until golden brown. Keep making until batter is gone. I got a 12.5 carb count for the entire batch. Each one has less than 1 tbs of flax so you can have 2 a day.

I find these really satisfying on induction when I need some bread. I made BLT sandwiches. Chicken salad, tuna salad, egg salad is great on them. They are great with a smear of cream cheese or butter on them. And you can have oven fried pork rind encrusted chicken with waffles! If you want sweet waffles omit spices and salt and add splenda and cinnamon. I used GOLDEN flaxmeal because the taste is a lot milder. ENJOY!

[melimeli]

Re: Never ending induction recipes

I´ll post the peperonni chips here too.. pop ten onto a napkins and nuke for a minute... you get nice crispy chips.. you can also top with cheddar cheese before you nuke for another flavor... try cuttin up some avacado and topping with that for a guacamole and chip type treat

[Gardenier]

Re: Never ending induction recipes

How about the recipe for mozzarella stick 'garlic bread'.. Tastes great, but I have a terrible time getting it off the pan! Should you grease the pan first? Didn't think so, because cheese has so much fat in it.

[melimeli]

Re: Never ending induction recipes

deep fried anything..

I do this with chicken, zucchini, mushroom or anything else.. just dip in egg and then in parmasean cheese and then fry.. yummy

[melimeli]

Re: Never ending induction recipes

zucchini spagetti


just shread with potato peeler.. and saute for just a minute or so... then make up some low carb alfredo (add sausage or chicken if you would like) with heavy cream and cheese and pour over the top it is great!

Haven´t read all the posts sorry if this is already on there

[StillSmiling]

Re: Never ending induction recipes

Yummy Thread!!! Thanks to Elsie, Elizellen, and all the other contributers for their recipe ideas. Here's one I posted a loooooong time ago; My Gram used to melt it onto french bread and call it creamy bruchetta. I put it on pretty much everything (meat, veggies - particularly zucchini) and cannot wait to try it over the awesome-looking stuffed peppers recipe; here goes:

1c shredded cheese (I like marble, but mozza's good)
3t sliced black olives (not required, but yummy if you like olives!)
1half clove minced garlic
salt / pepper / oregano to taste
enough mayo to make it spreadable (2-3 Tbs.)

Spread over veggies, meats, whatever, and melt in the oven or mircrowave.

Again, great thread. Thanks a bunch. Cannot WAIT to try some of these!
BigLove, S.

[Momma2threegirls]

Re: Never ending induction recipes

My MIL uses a recipe like this with a spooch of Dijon and a splash of Worstersshire sauce and spreads it on rye bread and puts it under the broiler until bubbly -MY GOD they are irrisistable. It's also great to make a Reuben with. Maybe a Feaux Reuben???? or a variation on a cauliflower crust or zucchini chip??? hmmm

Thanks you got my creative juices flowing

Yummy Thread!!! Thanks to Elsie, Elizellen, and all the other contributers for their recipe ideas. Here's one I posted a loooooong time ago; My Gram used to melt it onto french bread and call it creamy bruchetta. I put it on pretty much everything (meat, veggies - particularly zucchini) and cannot wait to try it over the awesome-looking stuffed peppers recipe; here goes:

1c shredded cheese (I like marble, but mozza's good)
3t sliced black olives (not required, but yummy if you like olives!)
1half clove minced garlic
salt / pepper / oregano to taste
enough mayo to make it spreadable (2-3 Tbs.)

Spread over veggies, meats, whatever, and melt in the oven or mircrowave.

Again, great thread. Thanks a bunch. Cannot WAIT to try some of these!
BigLove, S.

[StillSmiling]

Re: Never ending induction recipes

Mmmm, worster and dijon. Will definitely vary my next batch. Could be interesting. Curry powder might also be a nice flavour to try. Curry and creamy is always really stasty. Maybe with some eggplant? I'm drooling. Thanks for the tip Momma; I can't wait!!! S.

[Tomorrow_I'll_Be_Perfect]

Re: Never ending induction recipes

I tried this one last night and it worked great....deviled eggs with half the mayo replaced by guacamole. I also add some chopped up green onions. It's very good.

[liv]

Re: Never ending induction recipes

Bump, since there are so many good recipes here.
(And I hope to Elsie back soon)

[Elizellen]

Re: Never ending induction recipes

I am back eating induction-choices at present (after a year or so hovering around 20 pounds above my goal weight) to try and restart losing, so am back to not using nut flours and wheat gluten.

So for 'bread' I thought I'd have a go at making something I could slice for sandwiches rather than just use revolution rolls.

So I made this in a flat baking tray substituting mayonnaise for the cream cheese in the Revolution roll recipe.

Ingredients:
3 medium eggs
3 Tablespoons mayonnaise
1/4 teaspoon cream of tartar
a big pinch of salt

Method:
Separate the eggs and put the whites in a mixer bowl and add the cream of tartar. Beat till really stiff (so you could turn the bowl upside down over your head with no fear of getting messy )

Blend the egg yolks with the mayonnaise.

Then gently fold in the egg white mixture till fairly well mixed, taking care not to be too vigorous and letting out the air.

Pour on to a baking tray that has been lined with well greased/oiled parchment paper or a silicone mat (I found I needed to oil that even though they say the silicone shouldn't stick).

Bake at about 300 F/150 C till firm to the touch and golden brown (about 30 minutes in my oven)

Remove from oven and let cool to room temp before taking out of tray.

It was a bit soft and fragile but worked fine once I cut it into 6 sections and toasted them slightly on both sides to firm them up a bit. Each 'slice' is about 4" x 3 1/2" x 1/4" thick and they look and act almost like 'real' bread!!

They don't taste exactly the same as bread made from wheat flour but are perfectly palatable and do the job.

[clogger]

Re: Never ending induction recipes

This is a fantastic thread !

Here is a recipe I just tried...

Lyssie posted this recently. It's from Recipezaar
(Low Carb Tuna Muffins Recipe : Recipezaar).

Ingredients
2 (6 ounce) cans tuna, drained well
2 eggs
1/4 cup celery, chopped fine
2 tablespoons onions, chopped fine
1/4 cup green pepper, minced
2 ounces cheddar cheese, shredded
salt and pepper, to taste
Old Bay Seasoning, to taste (a pinch)

Directions
Mix all ingredients and spoon into 6 well-greased muffin cups.
Bake at 350ºF for 30 minutes until puffed, set and lightly browned
around the edges.

------------------

These were pretty good. I ate three of them which isn't unreasonable (1 can of tuna, 1 egg, 1 oz of cheese, a little over a 1/4 cup of veggies...a typical sized meal). Next time I think I'll try to add more eggs. I like tuna, but there was too much tuna compared to egg for me. So if I add more eggs I'll make a dozen muffins instead of six. I think I'll increase the eggs to 6 (or even 12), double the veggies, double the cheese, but keep the amount of tuna the same. I know I could just use one can of tuna, but if I'm going to prep ingredients I'd rather make 12 instead of 6 muffins ~ it's more efficient.

You don't need to have Old Bay Seasoning to make this. Really, add any veggies and seasonings you'd like.