Low-Carb No-Fish Lenten Fridays...HELP!

[JessicaCeleste]

I have a recipe for a Mediterranean Chickpea Stew that is a) super cheap to make and b) wicked easy to alter. The base is veggie stock, onions, garlic and I use fresh ginger and chickpeas, toss in a can or so of fire-roasted tomatoes, a bunch of spices like cumin, hot or sweet smoked paprika and whatever else you like. Cook for about 30-45 minutes then blend it up with a boat motor. It is so good!

I’ll post the exact recipe if anyone wants

Jess

 

[LCMS_No_More]

Well, I was kvetching about this at work (yep, that’s me, the kvetch! ) on Friday and a co-worker gave me an interesting suggestion: tofu. Went out and bought a white, pasty, tasteless block of extra-firm tofu. It’s gross by itself but when you add stuff to it (I added brocolli, caulflower, onion, red bell pepper and soy sauce (too much soy sauce, in fact! lol)) its actually tastes okay.

 

[LCMS_No_More]

I love portabellas with tomato sauce and cheese for a quick pizza that is low carb. Briefly broil the cleaned mushrooms, minus their stems. Add the pizza fixings to the 'shrooms and broil for 7-10 minutes.

An alternative way to make it is to pile cleaned, sliced, sauteed mushrooms on a pizza pan until the mushroomas are thick enough to hold the usual pizza condiments. If you sautee them in olive oil, and sprinkle in a TBS each of basil and oregano, it’s really good.

I also like pepper-and-egg on low-carb bread or Wasa crackers. The mixture is simply sauteed green peppers with scrambled eggs. If I’m feeling carbish, I hollow out a baguette, fill it with the egg and pepper mix, and let the squirrels have the inside.

Mushrooms…um…scare me. I used to only like them rarely when I was a kid…and that was sauteed in butter on top of nice big piece of beef. How are portabells? Do they taste like those little white button mushrooms that I remember from my days as a kid?

 

[Pug]

How are portabells? Do they taste like those little white button mushrooms that I remember from my days as a kid?

To me they seem stronger than the basic white button shrooms.

I don’t know about you, though, but I think button shrooms improve dramatically when cooked to death. You cook them until all the water is gone and you keep browning them (in butter, of course). Its either that, or eat them raw, sliced in a salad.

 

[puzzleannie]

you can marinate portobello mushrooms, either the whole cap, or sliced in whatever you would use for steak, and grill the same way (I use a Geo foreman). grease the grill a bit since there is no fat of course. they have a robust taste and somewhat meaty texture.

 

[puzzleannie]

just got this from my sister
lettuce wraps, she likes to use bibb lettuce but any leaf lettuce will work, romaine and iceberg are to stiff to wrap properly. wash the leaves well and blot on paper towels.
for the filling: any combo stir fried such as
shredded cabbage
bean sprouts,
root veggies diced fine or julienne strips, such as carrot, daicon, jicama
bamboo shoots and water chestnuts in strips
french style green beans, cut in shorter lengths
any finely chopped veggie
broccoli slaw mix (which is the stems of broccoli julienne style–this is what I use because it usually includes carrots and red cabbage)
chopped green onion

when cooked al dente, which does not take long, toss with sauce:
use a low carb bottled stir fry sauce
or just 1 T teriyaki or hoisin sauce thinned with soy sauce

serve alongside cubes of firm tofu sauteed in oil in a no-stick pan, or slice silken tofu in long strips and add to the veggie mix.

put a scoop of veggies on a lettuce leaf, roll up taco or eggroll style, you can make dipping sauce, or not.
hot mustard thinned with mayo and soy sauce
bottle wasabi (I can’t stand it some people like it)

 

[JimR-OCDS]

Well, I’ve done the Atkins low-carb diet off and on, for about 6 years now. I’ve put some weight back on this past year, being I didn’t follow it at all, but started back on Ash Wednesday. On Atkins, you don’t need to worry about saturated fats and so you can eat very well. Anyway, here’s a recipe for Deep Dish Quiche Pizza from the Active Low-Carb website, which is a big hit there and I love it. You can do it with or without meat toppings.

Deep Dish Quiche Pizza (6 servings)
By : Sharon

4 oz. cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1 tablespoon chives
1/2 tsp. Italian seasoning
2 cups Italian cheeses (I used the grated pre-packaged mix of pizza cheese)
1/2 tsp. wet garlic or 1/4 tsp. powder
1/2 cup low carb spaghetti or pizza sauce
1 cup mozzarella cheese
Toppings i.e. pepperoni, black olives, green olives, mushrooms, ham, bacon, peppers, onions, etc.
Beat together cream cheese and eggs until smooth.
Add cream, parmesan cheese and spice
Spray 9” baking dish (I use a pie plate), with oil. Put 2 cups of pizza cheese in dish and pour egg mixture over it. Bake at 375 for 30 minutes.
Spread on pizza sauce, sprinkle on mozzarella cheese and add your favorite toppings. Bake until bubbly hot, approximately 10 minutes. Let it stand a few minutes before cutting. I like my cheese on top, so I add my toppings after the pizza sauce and put the mozza cheese on last.

For those interested, The Active Low-Carb Website is here. They have forums on the Atkins, South Beach and other low-carb programs.

forum.lowcarber.org/index.php?s=.

Jim