Never ending induction recipes

[Elizellen]

Re: Never ending induction recipes

a bit of cheddar grated (shop grated seems to have more carbs in it)

I just noticed this bit in your post, Mel.

Shopbought grated cheese usually has some sort of starch added to stop the strands from sticking together, hence the higher carb count.

I always buy block cheese and grate it myself to avoid the added starch.

[Tanyaskees]

Re: Never ending induction recipes

I just posted this on OWL by mistake:

Eggnog shakes for breakfast!! quick and easy!

I've always hated eggs, I've tried so many times...
over and over I sat with a plate of eggs and I couldnt push them down...

but, they're fast, and easy, and cheap!!

so, for a few days I've been making myself an eggnog shake, and I really love it.
I thought I wasn't going to like the texture of it, but it just feels like a nice creamy shake.

I put a few eggs in the blender, and whip them up by themselves. I like that better than hand-beating, because it ends up more smooth and liquidy. then a splash of heavy cream, a little splenda and... the part that sells it for me is a little vanilla.

it's great. I've made and consumed breakfast in about 5minutes, where scrambled would take me longer to cook, and even longer to eat.
it's been keeping me honest about having breakfast instead of finding an excuse.
and, for those of you who are worried about raw eggs: Raw Eggs, Raw Eggs in Cooking, Egg Recipe

I tried this last night, it was yummy!!! I like eggs and this was very good, reaminded me of boiled custard. I added so ice and made it frozen.

[cookiecate]

Re: Never ending induction recipes

I have just made a lovely fish chowder. I sweated off two onions and plenty of garlic in butter. Then I added one red pepper, chopped chinese cabbage (you could use spinnach) and spring onions (scallions) I let this cook for about five minutes then added two tins of chopped tomatoes, I then filled the tins with water and added that with cayenne pepper, a little chilli powder (to taste) tyme, parsley, bay leaves, pepper and salt when this was simmering I added frozen coley (from the supermarket) no bones no skin and let it simmer for about fifteen minutes.

Not sure if this is induction but I added some coconut milk at the end. It is a lovely warming chowder and very cheap to make.

[Elizellen]

Re: Never ending induction recipes

Great sounding chowder recipe - but (as you suspected) coconut milk is not 'legal' till you reach OWL rung/level 3 as coconut is a seed.

Maybe some cream instead might be good?

[cookiecate]

Re: Never ending induction recipes

As the weather has been so cold in England I have been trying out some real comfort foods. The fish chowder is one of those and another is a minced beef curry. I put about 2lbs of minced beef in a bowl and add 5 teaspoons of curry powder, 2 teaspoons of finely chopped garlic, 2 teasp. of chopped ginger, corriander, termeric, chilie powder as much of these as is your taste. A good shake of dried chillies (red and green) salt, garam masala mix all the spices in the beef and leave for about an hour.

Fry two onions in some butter or fat that chicken has been roasted in, when the onion is soft add the beef and mix well cook for around ten minutes and then add two tins of chopped tomatoes. Cook for another ten mins then add some spinach you can use frozen or fresh either will be good. After the spinach is to your liking add a glug of yogurt or for induction a glug of cream.

I serve this in a bowl and it is great very warming. You can use minced lamb, pork or chicken anything really that you fancy.

[JaLiliFer]

Re: Never ending induction recipes

Thank you, thank you, thank you, thank you, thank you, thank you, thank you! To everyone who has posted ideas! I have a whole passel of ideas to print out.

[christinne]

Re: Never ending induction recipes

Thanks for all your postings. I really enjoy it..

[kpoll19]

Re: Never ending induction recipes

bump

[belinda2]

Re: Never ending induction recipes

Hi guys, I am a newbie too. So I will share my favourite recipe and hope you like it...easy peasy and very yummy!

SURF & TURF

Piece of steak (whatever cut takes your fancy, I like porterhouse)
Tablespoon of oil or butter
half dozen prawns peeled but with tails on
teaspoon minced garlic
2 tablespoons heavy cream

1. Cook steak in frypan with oil or butter to your liking
2. In small saucepan, brown prawns in little butter, then add cream and garlic, cook on medium heat till cream reduces a bit.
3. Serve steak with prawns and sauce on top and a side of salad (i like it with lettuce and red onion)
4. Enjoy!

My family also loves this, so I cook up a big batch for dinner!

[fresh]

Re: Never ending induction recipes

Mom's Deviled Eggs

Boil the eggs
Peel
Take out yolks, mix with mayo, finely chopped onion, and bacon (crumbled or cut into very small pieces)
Put the mixture back into the eggs
Top with paprika


I love eggs and I love bacon, but I get sick of that sometimes, this is a nice way to switch it up and still get your protein/fat.

[JulieB]

Re: Never ending induction recipes

Hi,

I just plugged this recipe (Stick to your ribs chili) into a Recipe Analyzer (nutritiondata.com) & found that it has too many carbs for me to realistically incorporate during induction. I figured a 1/4 of the recipe would be a nice size for a meal, but that has 16carbs according to the numbers below. I don't know if its the tomato sauce we get around here (I used Hunt's Original - no sugar listed in the ingredients) or what - but I'm wondering if others have gotten different results or are just eating smaller portions??

This is what I entered into the recipe Analyzer:
Stick to your ribs chili
Serving size: 100 grams 1 ounce (28g) 1/4 of recipe (380g) Entire Recipe (1,521g)

Recipe Ingredients
Beef, ground, 75% lean meat / 25% fat, raw [hamburger]
16.0 x 1 ounce (28g)
Garlic, raw
1.0 x 1 clove (3g)
Spices, cinnamon, ground [Cassia]
0.12 x 1 tsp (2g)
Spices, nutmeg, ground
0.12 x 1 tsp (2g)
Spices, onion powder
1.0 x 1 tbsp (7g)
Spices, paprika
1.0 x 1 tsp (2g)
Spices, pepper, red or cayenne
2.0 x 1 tbsp (5g)
tomato sauce, no added sugar (Hunt's Original)
23.0 x 1 ounce (28g)
Tomatoes, red, ripe, canned, with green chilies
14.5 x 1 ounce (28g)

I got:
Calories 425
Total Fat 29g
Saturated Fat 11g
Trans Fat 2g
Cholesterol 84mg
Sodium 1089mg
Total Carbohydrate 21g (net 16g)
Dietary Fiber 5g
Sugars 9g
Protein 22g

Total bummer - this sounded awesome!!

[Elizellen]

Re: Never ending induction recipes

I see the recipe has a lot of tomato in it - 23 ounces of tomato sauce plus 14.5 ounces of canned tomatoes/chilli, which would account for the number of carbs I bet.

Could you make it with either the sauce or the canned tomatoes and not both?

[JulieB]

Re: Never ending induction recipes

I also noticed that the onion powder is very high in carbs. I'll play around with it a bit & see what I can do.

[Weizenman]

Re: Never ending induction recipes

This needs a bump or better yet a sticky!!!

[JoanOH]

Re: Never ending induction recipes

Mexican Casserole

1 pound ground beef
1/4 cup diced onion
1/4 cup diced green pepper
3 eggs
1/3 cup mayo
1/3 cup heavy cream
2 tbsp chili powder (to taste)
2 tbsp cumin
1/2 tbsp oregano
2 cups shredded cheese

Saute onions, green peppers and ground beef until beef is cooked through. Drain off fat. Add 1 tbsp chili powder and 1 tbsp cumin to meat mixture, stir thoroughly.

Butter casserole dish thoroughly. Preheat oven at 350 degrees. Place meat mixture in casserole dish and "flatten" gently with back of spoon so it all lays flat. (Don't pack it, just flatten it out a bit.)

Mix eggs, mayo, heavy cream and 1 tbsp chili powder, 1 tbsp cumin, 1/2 tbsp oregano in separate bowl until well mixed. Very gently pour this egg mixture over the ground beef, making sure to cover the edges too. Cover with aluminum foil or cover and bake for 20 minutes. Remove cover and bake 10 minutes more.

Serve with a small amount of diced fresh tomatoes and lettuce strips.