Fat To Skinny
Recipe Exchange => Dinner Recipes => Topic started by: beebs on October 15, 2010, 02:47:19 PM
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Brown Hamburger Remove From skillet. Put butter in skillet salt xantham gum and thicken it add heavy cream to taste put hamburger back in and Voila. Carb free Ohh and dont use more than a tsp of xantham gum unless you want glue gravy! ;D
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Hey beebs! :)
Hamburger comes in different fat percentages.
From very lean (97% lean with little liquid when cooked) to the cheaper stuff (I think 15% fat).
Which one do you use?
I can't imagine gravy that's mostly melted beef fat.
It could mess with blood triglycerides (i.e. fat in the blood). That's why Doug recommends using lean cuts of meat.
Some fat is OK... But too much of anything is not good.
I imagine if you could use lean hamburger but keep it covered during cooking to retain liquid content might work.
Maybe even adding a little beef bullion might help stretch it.
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It was ground chuck. My mum drained all the grease off when she removed it from the skillet. I am unable to cook gravy thankfully she was willing. It was SO good!
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Thanks Beebs! :) :) :)
Ground chuck is fatty but also loaded with juices.
I have a fat separator (looks like a measuring cup with drain tube coming from bottom) to separate the good juices from the fat.
Next time I fry up some chuck burger, I will make up some cream gravy and freeze it.
It should be great with beef roasts and other beef dishes!
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It was fantastic. I absolutely loved it. Was so thrilled to have gravy. w00t!!!
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This sounds good beebs. I made Swedish Meatballs last night for Doug. He was craving them. I always just use ground beef (80/20), roll it in balls and bake them in the oven till brown and all the fat comes out. The gravy was sour cream, heavy cream and enough alfredo sauce to thicken but not give the cheesy taste. Seasoned it up with nutmeg, onion powder, garlic powder, cayenne pepper, dry mustard, black pepper and salt, all to taste. Added the meatballs and stirred them around till they were coated and there were little bits of beef in the gravy...BAM... it was so good! Doug was HAPPY! ;D
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Yup I was totally craving gravy! It is so nice to have things like cornbread and gravy but they wont make me fat!!!
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How about sausage gravy????? :o.............over biscuits........heheehehe
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Well beebs cant make biscuits.....or gravy so it was beef gravy and scrambled eggs this morn!
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This sounds good beebs. I made Swedish Meatballs last night for Doug. He was craving them. I always just use ground beef (80/20), roll it in balls and bake them in the oven till brown and all the fat comes out. The gravy was sour cream, heavy cream and enough alfredo sauce to thicken but not give the cheesy taste. Seasoned it up with nutmeg, onion powder, garlic powder, cayenne pepper, dry mustard, black pepper and salt, all to taste. Added the meatballs and stirred them around till they were coated and there were little bits of beef in the gravy...BAM... it was so good! Doug was HAPPY! ;D
Mmmmmmm!... Swedish Meatballs!!! Doug is such a lucky man! :) :) :)
I am a Swedish Meatball nut and would like try this out next week.
Would you provide the approximate amounts of each ingredient?
Thanks soooo much!
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I am with you mouseissue thats sounds good we need paulas recipe !
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Ok, I will try to write up the recipe with the nutritionals to go with it and post for you my friends. I'm a cook as you go kind of person but I think I can come pretty close on paper. They really were good, didn't even miss the rice or noodles. ;D
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Ok, I will try to write up the recipe with the nutritionals to go with it and post for you my friends. I'm a cook as you go kind of person but I think I can come pretty close on paper. They really were good, didn't even miss the rice or noodles. ;D
If you get a pasta urge (I do sometimes), just use Shirataki Noodles.
The Miracle Noodle type (0 carb glucomannan from the konjac plant).
Not the tofu type which adds tofu flavor and carbs.
They take on the flavor of any sauce you use on them.
Before cooking, cut them with scissors or knife to desired length.
Rinse them thoroughly in a colander to get rid of the faint fishy smell from the packing liquid.
Then boil them in lightly salted water for a couple of minutes to desired tenderness and serve.
You can eat them uncooked but their too chewy and rubbery for my taste.
I found them at my local grocers.
You can also get them cheap online at http://www.asianfoodgrocer.com/category/shirataki-noodles (http://www.asianfoodgrocer.com/category/shirataki-noodles)
They are the same as Miracle Noodles but less pricey ($1.48 for 7 oz. or $2.79 for 16 oz. packages).
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Yes, we are big fans of the shiritake noodles. Just didn't happen to have any on hand ;D
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Thanks for the tip Mouseissue - I just spent $10.00 for a 2 package sample of Miracle Noodles! Yikes! This is a much better deal. I see the Asian Grocer has has Konnyaku yam cakes too. Have you and your wife tried them? I wonder if they can be sliced and layered to make lasagna?
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Thanks for the tip Mouseissue - I just spent $10.00 for a 2 package sample of Miracle Noodles! Yikes! This is a much better deal. I see the Asian Grocer has has Konnyaku yam cakes too. Have you and your wife tried them? I wonder if they can be sliced and layered to make lasagna?
We haven't tried the yam cakes yet. I imagine you could slice them for lasagna.
The site has real-time chat ability (or phone at 1-888-482-2742) so you could ask them when they are open (8 am -4:30 pm Pacific Time). If in no rush, you could e-mail them at Info@AsianFoodGrocer.com.
I also found "lasagna size" noodles at http://www.konjacfoods.com/product/7.htm (http://www.konjacfoods.com/product/7.htm) although I have not tried them. I would imagine they are all pretty much the same. The difference is in price and selection.
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Mouseissue, you're supposed to cook the noodles before adding them to the dish? (Hummm, that could be the problem.....)
Friedpie
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Thank you again! Pasta was a major staple in the pre-FTS diet (gee wonder why I gained so much weight). This will help tremendously!
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Mouseissue, you're supposed to cook the noodles before adding them to the dish? (Hummm, that could be the problem.....)
Friedpie
Hi Friedpie, :)
Whether or you parboil (pre-cook) the noodles before serving really depends on the recipe your preparing and noodle consistency that you personally prefer.
It's not a problem but a matter of taste.... Feel free to experiment.
One word of caution, overcooking noodles from the konjac plant (i.e. glucomannan) is possible so be careful.
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Sea Tangle makes a kelp noodle, no carbs and no calories. I like them pretty well. Mixed up a salad with kelp noodles, slivered scallions, julienne zucchini, thin strips of kale, and albacore, with a squeeze of fresh lemon.
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First time for me to use the xanthum gum so wasn't sure how this was going to turn out for me. I just changed the hamburger to chipped beef, added some worcestershire sauce and viola. My husband is the real test, said it was pretty good and I could make it again.
Success!!
Friedpie
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Caligirl i am trying to buy Kelp noodles but the shipping is like $17.Where do you buy yours?By the way Caligirl havent seen your recipe entered in my contest. ;D
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Umpa,
You can get the kelp noodles by the case from Sea Tangle www.kelpnoodles.com (http://www.kelpnoodles.com). I hear this is the best brand out there but I haven't tried any others so couldn't say. The customer service rep told me about $12 to ship to NC. I bought mine from www.rawfoodworld.com (http://www.rawfoodworld.com) because I wasn't sure I would like them. They charge by the pound for shipping. Hope this helps.
My recipe? No recipes. I just dig around in the crisper drawer of the refrigerator until I find something that I feel like having and try to pick out an interesting combination of things that might go well together. No measurements when it comes to high water content, green vegetables. Just reasonable amounts.