You know what?

[Yoly1001]

Re: You know what?

Tonite for dinner I had mock cauliflower baked potatoes. OMG, when I stumbled across this recipe I was in dire straits for something new and delicious. I ate this every night for a month! I got a bit burned out on it and held off for about another month, now I'm back. I find that whenever I am getting bored with my menus I just need to find 1 new delicious recipe and throw it in to the mix to spice it up.

Last night I had biker goddess' pizza for dinner, night before last was chicken breast with alfredo sauce and broccolli, night before that I had pork chops and salad.

You know what, I don't know many people who get to eat as good as I do.

[dreamof145]

Re: You know what?

I am totally in agreement that meals don't have to be boring or repetitive. For all the things that I no longer eat, there seems to be a low-carb substitute that I can eat. I don't miss any of the foods that I used to eat. I thoroughly enjoy what I am eating.

[sallyseachange]

Re: You know what?

The variety on Atkins is stunning! Yesterday I had chicken/sausage/bacon/pepper kebabs with a mix of roasted veggies: eggplant, cauliflower, pepper, onion, tomatoes, carrot, zucchini...sprinkled with oregano and extra virgin olive oil. Sooooo yummie.

Today is going to be ossobuco... tomorrow maybe an crustless quiche... next day a swordfish steak... and so on and so on, ad infinitum! Wonderful!

Sal

[Analog6]

Re: You know what?

Those who say it's boring just aren't trying. I go to my old recipe books and just adapt. I've always had to do this anyway because I have very bad reactions to garlic and spices (thankfully, not to herbs) so I've always adapted recipes and made up my own.

This is one for mushrooms that was originally for mushroom bruschetta. I'm not putting quantities, it depends how many you are cooking for, if it's just for me I do it in a small pan, if it's both of us I use a big one. It's from a recipe book called The Accidental Chef which Warwick (DB) gave me for Christmas.

Mushrooms
Olive oil and butter (equal amounts)
chopped parsley (flat or curly)
lemon juice (teaspoon per serve)
garlic and/or chilli (optional)
heavy/double cream (about 2 tablespoons per serve)
parmesan, grated
herbs (I use whatever is growing in the garden - rosemary, fennel seeds, majoram, dill, thyme etc)

Put olive oil and butter in a pan and heat. Add herbs and garlic/chilli (if using). Heat for a minute or two and add mushrooms. Stir around until just starting to brown and soften. Add parsley, stir for a minute, then add lemon juice and cream, lower heat, and cover. Simmer for 10 minutes or so until mixture thickens.

To serve. The original recipe had you put this on toasted bruschetta and then either in oven or back under grill. I lightly vbown some ham or bacon and put it on oven bake paper an aluminium tray, put the mushroom cream on, sprinkle with parmesan and bake or grill. It slides right off the papaer onto your plate when done. Also nice with steak, for that I just grate a bit of parmesan over it in the last minute and take the lid off, then pour it over the cooked steak.

Enjoy!

[mirna05]

Re: You know what?

I have been on Atkins for two years now, I am never get bored of the food, I enjoy it a lot!! I came from years of low fat dieting, I am happy now that I can eat all I couldnt before.