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Messages - TentHunteR

Pages: [1] 2 3 ... 8
1
General Discussion / Re: After months of looking
« on: June 12, 2020, 01:00:52 PM »
Nice!  In these troubling times, everyone should have some personal protection. 

2
Baking / Re: A new twist on Low Carb Lasagna
« on: May 25, 2020, 07:54:34 PM »
Tommy I would NEVER eat a slice of that...  unless you put it in front of me!  :thumbup:

3
General Discussion / Re: I want one!!
« on: May 23, 2020, 10:35:04 PM »
well...that's different.  What the heck is it?

It's suppose to be Darth Vader's TIE fighter.

4
Pickling, Canning and Freezing / Low Carb Pickled Eggs & Sausages
« on: May 02, 2020, 04:04:25 AM »
Low Carb Pickled Eggs & Sausages



I've been working on these recipes for a few years, tweaking them and replacing the sugar to make them low carb/ Keto-friendly, and I'm pretty happy with the results. 

These make great snacks on their own, or go great with a salad.


Note on the sweeteners: I am using straight granulated erythretol and pure powdered Stevia Extract (Now Brand).  You can substitute the same amount Truvia or Pyure sweeteners, for the Erythretol (or adjust to taste), and drop the stevia. Both of those brands are erythretol/stevia blends.


Classic Pickled Beets & Eggs
These are the quickest to pickle as you can eat them as soon as the next day (but they're even better after a few days).  The beets are also nice on a salad, and have a LOT of health benefits!

8 - 12 eggs - Hard boiled and peeled
1 (15 ounce) can beets (sliced, whole or pieces - doesn't matter - I usually use sliced)
The juice from the beets (about 2/3 cup)
1 cup vinegar
1/2 - 1 tsp salt
1/2 tsp stevia extract, or 1/2 cup Erythretol + 1/8 tsp Stevia extract
1 - 2 teaspoon allspice berries or cloves (optional)

Directions:

Pour juice off of beets into a saucepan, then layer eggs in 2 quart jars, or a single large glass jar.

Drain beet juice into a sauce pan. Add vinegar, sweetener, & allspice. Bring to a boil. Pour over eggs, making sure the allspice/cloves get into the jar. Top with the beets (add additional vinegar if needed), cover with a lid and chill overnight. They'll be ready to eat the next day, but will get even better a few days later.


Amish- Style Mustard Pickled Eggs

8 - 12 eggs - Hard boiled and peeled
1 cup vinegar
2/3 cup water
1/2 tsp stevia extract, or 1/2 cup Erythretol + 1/8 tsp Stevia Extract
1 TBS whole mustard Seeds
1/2 teaspoon salt
1/2 tsp Turmeric (if you don't have turmeric, you can use 4 - 5 drops of yellow food color - I prefer the turmeric)
1/2 tsp Dried Dill or Dill seed (optional)

Place eggs, whole mustard seeds and dill (if using) into a quart jar.  Mix the rest of the ingredients in saucepan and bring to a boil, stirring often.  Pour sauce over eggs, making sure they are submerged (add additional vinegar if needed). Let cool. Refrigerate for at least 48 - 72 hours to let the flavors meld and the eggs to absorb the sauce.



Hot Sauce Pickled Eggs & Sausages

8 - 10 hard boiled eggs, or
12 hot dogs (or other sausages), cut into four bite-size pieces (1 1/2" length)

1 1/3 cups Louisiana-Style Hot Pepper Sauce
1/3 cup water
1/4 tsp Stevia Extract, or 1 TBS Ethrythretol + 1/8 tsp Stevia (Enough to balance the flavor, not make them sweet.)
2 - 3 Garlic Cloves, peeled
1 - 3 tsp Red Pepper Flakes (optional - for more heat)

Place eggs/sausages in a quart jar with the garlic and red pepper flakes (if using).  Combine the Erythretol & hot sauce in a sauce pan and bring just to a boil to dissolve the erythretol. Pour hot mixture over eggs/sausages. Top off with additional hot sauce if needed. Refrigerate for at least 48 - 72 hours. Best after about a week.


A couple more notes:

>  A quart-sized jar will hold 9 - 10 eggs, so I usually plan my batches in groups of 10.  A 2-quart jar works best for the Pickled Beats & Eggs and will easily fit a dozen eggs along with the beets.

>  I like to either shake the jars, or take a spoon and carefully move the eggs around, at least once the first few days to be sure the eggs are getting evenly pickled.



Thanks for looking, and enjoy!

5
Baking / Re: Lavish Pizza type #3 try!
« on: April 17, 2020, 04:15:34 AM »
Tommy, knowing how much you like a cracker crust pizza, this looks right up your alley!


I've had a hankering for some Detroit style pizza.

6
New Member Introductions / Re: Hello!
« on: April 15, 2020, 04:06:21 PM »
Welcome to the forum!


7
Chicken / Re: Something new but still needs work
« on: April 10, 2020, 09:11:10 PM »
Sounds like it might have some promise.  Fruit sauces pair well with poultry.

8
Casseroles & Other Main Dishes / Re: Spaghetti boat by Kimmie
« on: March 28, 2020, 01:27:38 PM »
When you texted me these pics, the other evening, I was drooling all over my phone!

This is a keeper, for sure.

9
YUM! Great idea.

I can see these working with the low-carb tortillas too.

10
Air Fryers / Re: First try with New Oven/Aif Frier
« on: March 17, 2020, 11:26:19 PM »
I've always wanted a full sized convection oven.  It one looks like you're going to enjoy many fine meals from yours!

11
Chicken / Re: Grilled chicken for lunch
« on: March 07, 2020, 05:23:53 AM »
The chicken looks and sounds really tasty!

Almond Oil, huh?  Man I need to keep that in mind next time the wife gets either almond butter or Cashew butter!   Tommy, brother you're just full of great ideas!  ;)

12
Baking / Re: Lavish Pizza type #2 try!
« on: February 28, 2020, 10:30:30 PM »
Dagum!!! That looks good!

I keep forgetting to ask Tammy to see if her Walmart has this Lavish bread.

13
General Discussion / Re: Let's talk carbs, daily limit....total or net
« on: February 11, 2020, 11:07:10 PM »
I think 20 total carbs is next to impossible to sustain without being miserable.  Too much protein is hard on the kidneys, and can trigger gout (if you're prone to it like I am).  They don't even recommend that low of a count for Diabetes. 

Dietary fiber (both soluble and insoluble), even though they're counted as carbs, are not utilized by your body as energy, so net carbs (the carbs left after subtracting dietary fiber) are what your body can actually use as energy, and is absolutely what matters.

When in the weight loss phase, I try to keep net carbs to 20g or less per day.  This is easy to do with lots of salad and cruciferous veggies (cabbage family), squashes, etc. being the source of the carbs.  In maintenance phase is where I can relax and do upwards of 70g per day.


Also, don't forget that was 20 years ago when you did the original Atkins type diet, and age definitely plays a role in weight loss. :(
I know I can't lose weight as easily now versus 20 years ago. :'(   

14
Seafood / Re: Shrimp in smoked butter sauce and zucchini noodles
« on: February 10, 2020, 10:06:31 PM »
Yep... Plate me up for sure!

15
These wraps are okay, I don't think I'd buy them again.  Put some chicken fajita in one, the heat made it limp ended up eating it with a fork.  They are good for cold things like chicken and tuna salad but I typically don't eat those with cheese.  At 80 cents per wrap I think if I want cheese with something I'll just slice off a piece of cheddar.


Great info!  Thanks!

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