The Official LOW-CARB Recipe Thread:

Discussion in 'Dieting / Supplement Discussion' started by Sinister, Feb 8, 2011.

  1. booher

    booher Blue Belt

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    I've made a pumpkin cheesecake on two occasions using granulated sucralose as the sweetener. Haven't had any complaints thus far.
     
  2. Strychnine

    Strychnine Gold Belt

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    No love for Splenda in the thread?
     
  3. forum poster

    forum poster Brown Belt

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    I'm back on to Splenda/sucralose. I got sick of erythritol. Which is a bit of a shame because I bought over 25lbs of the stuff.
     
  4. OneMoreRoll

    OneMoreRoll White Belt

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    Thanks, Sin. I bet the ice cream is awesome.

    Everyone seems to like the aspartame in my cheesecake. Like I said, I have yet to find someone that can believe it's sugar-free. Also, no one has even asked about the missing crust (and I'm talkin some pretty hardcore eaters). I think I actually prefer it sans-crust. It's certainly easier to make.
     
  5. K Flow

    K Flow Orange Belt

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    No crust eh? I feel like you are disrespecting the name cheesecake. I'll have a go at some cheesecake variations myself.
     
  6. OneMoreRoll

    OneMoreRoll White Belt

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    My 390 lb Italian father-in-law, his wife, and my wife's Sicilian grandmother (we are not talkin' low-carbers here) would literally eat it every night, if they could. Actually, they did this summer which is part of the reason I made so many of them.

    They kept me fed with fresh seafood, I kept them fed with cheesecake... not a bad deal. :cool:
     
    Last edited: Jan 5, 2012
  7. Makestro

    Makestro Orange Belt

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  8. tank666

    tank666 Green Belt

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    could anyone please post any low carb chicken or beef stir fry recipies as not noticed any so far? (apologies if I have missed them.) I am not much of a cook but obviously stiry fries are pretty easy to make so if you have any would be awesome :)
     
  9. Sinister

    Sinister Doctor of Doom Staff Member Senior Moderator

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    Well, any stir fry minus things like carrots, and without the rice, is by default going to be low-carb.
     
  10. CelebritySexist

    CelebritySexist Foaming with much blood

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    Not really a recipe as such, but an idea for something quick:

    One bowl of dessicated coconut.
    Pour in just enough coffee (black or however you have it) to dampen the coconut, without having a pool of it forming in the bowl.

    Use this as a base, and add whatever you want; I've been working with blueberries. I have a hard time getting hold of decent yoghurt, and since I hate eating dried coconut, it's a pleasantly bitter way to get some decent moisture into it.
     
  11. tank666

    tank666 Green Belt

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    yeah i know i can chuck some meat in with some peppers or something, it was more kind of the sauce or stuff to add to so it tastes good?
     
  12. K Flow

    K Flow Orange Belt

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    The other day I decided to buy a whole, pasture raised chicken. The results, after I lightly rubbed it down with some salt, pepper, thyme and sage and then cooked in it the oven were indescribably awesome. For the price and the amount of food it yields, I can safely say this will definitely start becoming a part of my diet.
     
  13. K Flow

    K Flow Orange Belt

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    Here's some food porn for some motivation. This one right here is Moo Goo Gai Pan Beef. Which is essentially flank steak (rubbed beforehand in ginger, a little cornstarch, pepper and salt) , celery (or snow peas), green onions and mushrooms stir fried in macadamia oil. You pour soy sauce over it at the end as well. This is delicious, especially mixed in with some siracha.
    [​IMG]


    Here's a LC dessert that I just made. I'm not sure how familiar people are with "buckeyes" , but if you are from ohio you definitely have tried these before. They are a peanut butter concoction dipped in chocolate. I made some easy substitutions to make these boys low carb. I'll post a recipe once I get the measurements down better. They are delicious though, taste just like the real ones!

    [​IMG]
     
    Last edited: Jan 30, 2012
  14. PoundUmOut2

    PoundUmOut2 American Gangster

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    anyone know the carb numbers on the pork rind pizza in this thread (estimate is fine)? seems that our low carb standards vary greatly.

    im hitting a wall in my diet and i need to start making a greater variety of food throughout the week.
     
  15. booher

    booher Blue Belt

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    You'll get some trace carbs from eggs and cheese, if anything. But the crust should be close to nil. I'd give it close to 3 net carbs, estimating.

    I'm still waiting for that buckeye recipe....
     
  16. PoundUmOut2

    PoundUmOut2 American Gangster

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    good news. thanks.
     
  17. Nemesis48

    Nemesis48 Blue Belt

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    Decided to offer a recipe I have been perfecting over the months. One of my staple foods is eggs, and especially in the form of an omelet. I present the Nemesis Omelet.

    Nemesis Omelet

    Ingredients:
    1/4 bell pepper
    1/4 onion
    4 eggs
    2 slices cheese
    thyme
    montreal seasoning
    2 slices bacon
    Skillet with cover
    Spatula

    Procedure:

    This is written for a complete culinary noob like I was when I first started.

    Cut onion into quarters so you can unravel it with your hands, then unravel all the rings of one quarter. Cut rings into halves so you have a bunch of triangles.

    Cut bell pepper into quarters, cut quarter into small half inch blocks.

    Mix 4 eggs.

    Cut 2 slices of bacon into halves and put on medium low heat.

    Once the bacon grease begins to separate from the slices introduce onion.

    Stir fry the onion until it becomes caramelized (light brown hue with maybe the edges being a darker brown). Stir/tilt pan so the bacon grease cooks the onion. You can also introduce the bell peppers at this stage, but I like to do it later so they are crunchy. Flip bacon/onion every few minutes. By this time, if you waited for the bacon grease to separate, once the caramelization is done the bacon should be done.

    Prepare all materials. Remove onion/bacon, separate onion/bacon. Turn off stovetop or put on very low heat. Put egg mix onto pan. Quickly introduce the onion, peppers, thyme and montreal seasoning and then cover the pan. Resume to medium low heat.

    [​IMG]
    ^ After bacon/onions have been cooked and egg has been introduced to the pan with other ingredients

    Check every few minutes until when you open the lid you see no wet egg still present, if there is a little bit that won't go away just tilt the pan so it cooks on the edges. The mechanism here is that the top of the omelet is being steamed and the bottom is being cooked by direct convection - so there is no "Flipping" involved at any stage.

    When it's done you should have what looks like a pizza. Cut cheese slices into halves and arrange them horizontally in a cross shape. Place bacon slices on top of each. Place spatula at the top of the pan under the egg, and slowly apply pressure downward in a scooping action. It should flap over like folding a piece of paper in half.

    [​IMG]
    ^ It's done.

    [​IMG]
    ^ Put bacon/cheese on it like so

    [​IMG]
    ^ Use spatula like this to fold it over

    [​IMG]
    ^ Final product

    Wait 2 minutes, eat. Have an orgasm.

    Can also add pepperoni, pre-cooked chicken and a small splash of salsa for a nice effect and depending on your macro needs.
     
    Last edited: Mar 15, 2012
  18. immovablestone

    immovablestone Purple Belt

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    Yes. Eggs with montreal seasoning fucking rule.

    Here's the secret (yet oh, so simple) recipe for the best tasting scrambled eggs on the planet:


    4 pastured eggs
    3 oz kerrygold dubliner (or kileree) cheese
    1 tablespoon pastured ghee
    montreal steak seasoning


    While you're cracking/mixing eggs and montreal, get the ghee gliding around in the pan, I use just about medium-high heat. Hack the cheese into smallish cubes and toss that into the egg mixture. Pour that into the pan and scramble.

    I find the trick is to keep the stuff moving most of the time, and when you hit it right the cheese will melt just before you're ready to plate and you'll be able to stir/fold this stuff into the cheesiest, eggiest, fattiest gloriousness that's ever graced your face. This shit eats like a tender steak once it starts to cool.

    Garnish with whatever you like, I usually will put a little chipotle salsa on top and have a side of grass fed beef bacon and/or tall glass of grass fed milk (carbs here, but not much if you're not aiming for 0g).

    Fuck yes.
     
  19. Nemesis48

    Nemesis48 Blue Belt

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    I will try this.

    And yes montreal seasoning is fucking amazing - it makes anything taste like 3x better. I use the chicken seasoning with eggs.

    Also added some fuzzy food porn pics.
     
  20. hardheart

    hardheart Brown Belt

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    Are your cheese slices lactose free?

    /trollface
     

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