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Messages - romarc

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1
Sides and Snacks / Re: Low Carb French Fries!
« on: August 15, 2014, 11:33:47 AM »
We haven't tried the turnip fries yet, but we do like jicama fries!!  Because the jicama is always crunchy, I cook it in a pressure cooker to soften.  When it is cool, I slice into fries and freeze in portion sizes.  Burgers and fries tonight!! :D :D

2
Ask Umpa / Emulsion vs Flavored Oils?
« on: December 11, 2013, 11:56:23 AM »
Happy December, everyone!!

The local Ross/TJ Max stores haven't had emulsion oils in for months - where do you buy yours?  The LorAnn website has tons of flavors, and they are the only one that I have found that has mango and pineapple (can't find on Amazon).  I see Netrition also carries LorAnn but not the flavors I'm looking for.

Also, do you prefer emulsion or flavored oils?

Thanks for your time...

3
General Discussion / Re: Lap Band Surgery in a Seed? Docs Rave About Chia!
« on: November 04, 2013, 07:04:48 PM »
Hey, Everyone!!!

How much do you put in shakes/muffins?  When using Chia, should I decrease/omit another ingredient?

Umpa (and everyone) please share your shake/protein drink recipes...  Gotta come up with something for breakfast other than Isopure protein powder - been doing this for b'fast  (5 days/week) for the past several years, and now my tummy/gut is not handling it well. 

Doug/Umpa - are you guys still in NC or have you settled down in the Keys for the season?  Soooo excited to turn the A/C off down here  in S. Fla (Palm Beach County).  Actually opened the windows recently for a few days...then temps/humidity went back up...then opened again yesterday and today - temps/humidity going back up this week and a/c will once again be purring, but sooo looking forward to Florida Fall temps...SOON!!  Actually, the "snowbirds" arrive before our lower temperatures do!! :) :) 

4
Ask Umpa / Re: Soy black beans
« on: November 02, 2013, 04:46:36 PM »
Swanson Vitamins.com also carries Eden Black Soy Beans cheaper than Netrition. 

I also found Braggs Apple Cider Vinegar, and NOW Psyllium Husk Powder a tad cheaper at Swanson.  I still order from Netrition, but pick-up a few items when I order vitamins from Swanson...

5
Vegetarian Recipes / Re: How to 'RICE" Cauliflower - great tip!
« on: August 08, 2013, 06:40:58 PM »
Was wondering if this would really work in a normal  "blender"...  Her "blender" looks like a Vitamix!!
  Am hoping my food processor will do the job!  Let me know if a blender works!!

6
Vegetarian Recipes / How to 'RICE" Cauliflower - great tip!
« on: August 07, 2013, 10:42:16 AM »
Thought you might be interested in this great tip!  Gonna have to try this after vacation...

the fastest way to "rice" cauliflower

7
Lunch Recipes / Re: What a GREAT Low Carb Lunch...you won't believe it!
« on: July 15, 2013, 06:15:07 PM »
Looks delish!!  Leaving some green on actually prevents cuke gas??!!  Really??!!

YAY!!!  When you post a photo AND the recipe, I can save it to my Pinterest LOW CARB boards for my use and everyone to see - thank you - not so w/just the recipe, tho'!  Everyone here has such great ideas/recipes, I wanted to share FTS with those newbies just starting out on low carb.

Ummmm, just had a second thought...  Doug/Umpa ~ perhaps you would prefer that I DO NOT post your recipes/pics on Pinterest??  Not a problem, just let me (and others here) know your thoughts.

Soooo appreciate all you do!!

8
Sides and Snacks / Re: Chips/Crackers to use for dips (Too Easy)
« on: July 11, 2013, 07:03:13 PM »
LOVE Joseph's!!!  We use Joseph's pita pockets (1/2 pocket =2 carbs) every day for sandwiches (because the pockets are really, really thin/rip easily) we place the one-half pocket upside-down over a coffee mug and nuke 30 seconds to firm-up); scrambled eggs/omelet w/ crispy bacon and salsa in pocket for breakfast; and pockets/lavash bread for pizza crust (I luv broc/provolone/alfredo sauce pizza).

We use their flat/lavash bread for wraps; and for crackers (place bread on a parchment-lined sheet pan -  to both sides, brush w/garlic oil, sprinkle Italian seasoning, rosemary, and parm cheese, cut into cracker size - bake 400 for 4 min, flip , and bake another 4 min. or until brown and crispy - keep an eye on them as they can burn easily!! sooo good with cheese slices!!)

I get Joseph's @ Walmart  Super (because they are always out OR they forget to re-order,  I have them order me a case - I can purchase as many pkgs as I want out of the case, but usually purchase the whole case if I have room in the freezer...)  After MONTHS  of trying to get our local Publix to order them... they finally ordered them, but they can't keep them in stock!!  Joseph's can also be order on Netrition.com

9
Sides and Snacks / Cheesy Chayote Casserole
« on: April 24, 2013, 11:21:16 AM »
Cheesy Chayote Casserole

3 medium chayote, peeled

A few slices of thinly sliced onion

1 cup shredded Gruyere cheese or cheese of your choice

1 cup shredded cheddar

4 T chopped fresh parsley

1 C heavy cream (I didn’t have enough cream, so I subbed alfredo sauce)

S&P (I used seasoned salt, a dash of garlic powder, and a dash of Italian herbs)
________________________________________________________-

Preheat oven to 350.  Spray bottom of casserole dish.

Cut chayote in half – parboil for 10-15 min.  Cool. 

Slice chayote into thin slices – place chayote and onion slices in a small casserole dish. 

Season w/S&P. 

Sprinkle cheese over top.  Repeat layering. 

Drizzle cream over chayote and top w/several dabs of butter. 

Cover, bake 30-45 min.  Uncover, and once it has set, add more cheddar and brown it.    Although it didn't replace scalloped potatoes, it was good - DH really liked it!

10
General Recipe Exchange (please post your recipe in appropriate category below) Here if a category below doesn't fit / Re: So I bought a Jicama....now what?
« on: April 23, 2013, 06:12:15 PM »
Potato salad... home fries/hash browns... raw w/chili powder & lime...  Our fav, tho, is French fries.
I buy 4-6 at a time, then peel (DH's job), and cook in a pressure cooker to soften up.  I slice them up into F.F.'s and keep in the freezer.

11
General Discussion / Veggie Sprial Slicer ~ to make faux pasta
« on: January 20, 2013, 01:37:27 PM »
Does anyone here have a spiral veggie slicer to make faux pasta out of zucchinni, cukes, eggplants, etc?  Just wondering if you liked it, and which one you have...

Thanks for your time!

12
Desserts and Sweets / Re: Pumpkin Pie Question
« on: December 23, 2012, 01:28:11 PM »
I didn't use liners - just sprayed the muffin tin. 

I also made some in silicone muffin cups (sprayed the silicone) and they were fancier with the ridges on the side.  We put Walden's caramel on top of the little pies, added chopped pecans and whipped cream - yum!  Tried chocolate syrup/whipped topping - wasn't crazy about this combo...

Have some mini pies baking in the oven right now!! :D  Hmmm, Wonder how they would turn out in those electric mini muffin makers that alot of purchased last year?...

13
Desserts and Sweets / Re: Pumpkin Pie Question
« on: December 21, 2012, 11:53:50 AM »
I also used the same recipe and used Zero - delish!  I baked my pumpkin pie in muffin tins - tasted just as good and cut the carbs due to portion control - seems like I had 16 - 18 pies versus 8 slices.  :D 

14
Breakfast Recipes / Sausage & Cheese Muffins/Breakfast Casserole/Stuffing
« on: December 17, 2012, 12:29:16 PM »
Found this recipes several years ago and use it often as muffins, breakfast casserole/quiche, and T'giving stuffing/dressing:

1 lb pork sausage
3 C shredded cheddar or any cheese
Optional: 1 pkg frozen chopped spinach, thawed & squeezed dry - I used fresh, sauteed in sausage fat.
8 eggs
1/2 C cream
1/4 C water  or 3/4 almond milk in place of cream & water
1/2 - 1 tsp onion powder
3 tsp dried chives
3+ tsp seasoning (I used Mrs Dash chipolte) - may need to adjust onion/chives depending on the seasoning you use...
1/2 tsp baking powder
1/2 C flax
sea salt & pepper to taste

375 Oven.  Spray muffin cups well - don't use muffin papers.

Brown/drain sausage

Whisk all dry ingredients to blend.  Beat eggs & cream well, and gradually add to dry ingredients. 

Put a small amount of batter in each muffin cup; add a layer of sausage, then a layer of spinach if using, then cheddar, topped off with batter. OR to save time, you can just mix everything together, pour into muffin cups, and bake :D :D, but they do look prettier in layers...

Bake 375 for 25 min till brown.  Cool on racks.  They are delicate at first but firm up when cool.  I package them in individual servings and keep in the freezer for a quick breakfast/snack. 

Breafast Casserole:  Just layer in a sprayed oven-safe dish and bake - optional add-ins:  bacon, mushrooms, peppers (watch carb count). 

Stuffing/dressing:  Grabbed several from the freezer, thawed, crumbled up in a casserole dish, dash of water,  and nuked.  They did double duty as stuffing/dressing with gravy and no one was the wiser ;)

15
General Discussion / Re: Crumpled foil & bacon - thank you romarc
« on: October 29, 2012, 12:41:51 PM »
Another method for bacon - found this on Pinterest, but I haven't tried it yet:

Technique: Cooking Bacon.....in Water
Why would someone cook bacon in water? That just sounds awful. One would think the water would leach out all the fatty goodness. Your right. Thats what makes it so good. When you pan sauté bacon in water a lot of the fat leaves the bacon and jumps in the pool. Then the water boils off. That leaves you bacon cooking in bacon fat. Now we are talking

There are two other reasons to use this technique. First, it frees you from the sauté pan. The majority of the cooking happens through the boiling of the water, so you can focus your attention elsewhere. There will be an audible announcement to let you know you need to start watching. The final reason is even cooking. This is most true for thick cut bacon, but even for your Oscar Meyer thin cut you will see a difference. The water cooking allows for a full cooking without browning, so no burnt outside and chewy inside. Here are the steps:

First Place your bacon in a sauté pan.

Next, fill the pan with water till bacon is covered.

Place the pan on the burner, crank up to high, and let it boil.

When the water is just about boiled off, it will begin to snap and hiss at you. Reduce to medium, and cook till the bacon is brown and crispy. This shouldn't be more than a minute or two.

End result: perfectly crispy, super tasty, and light not greasy bacon.

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