Any chefs out there?

[duhtroll]

Hey all -

I'm doing Atkins a for a couple weeks again. It's really effective for dropping, well, 16 pounds the past 5 days. (I want to lower my ETs!!) Anyway, the downside to the diet is having to prepare more food than normal, and I have been cooking more. I have been messing around with that Olive Garden Zuppa Toscana recipe (an awesome soup and my only reason for going to the restaurant) and think I have it pretty close to perfect.

Since it's made of almost all carb-free stuff (save potatoes) it can work really well for this diet. Just use only one potato in the mix, or none at all.

Here it is:

OLIVE GARDEN ZUPPA TOSCANA
“expurgated version”

Ingredients:
1 # Italian sausage
2 large russet backing potatoes, sliced in half lengthwise, then cut into ¼” slices
1 large onion, chopped
½ can Oscar Meyer bacon bits (or one package)
1 ½ teaspoon minced garlic
2 cups kale
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
crushed red pepper
Italian seasoning, salt, pepper
parmesan cheese, fresh or powdered
fennel (optional – if you know what the heck this is) – ½ t.

The “recipe” says bake the sausage in a 300 degree oven. Screw that. Brown it like hamburger and it gives that nice crumbly texture. It also says drain it afterward, but I don’t see the need.

Combine water, broth, garlic, onion, and potatoes in pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, pepper, crushed red peppers, and It. Seasoning “to taste” and simmer for another 10 min. Turn to low heat, and add kale and cream. Heat through and serve.

Add parmesan to each bowl for the right texture.

Atkins-friendly version: Use only 1 potato, or no potatoes at all. No potatoes will change the flavor to the detriment of the soup but hey, it’s not my dinner.


Anyone else do some cooking? Post your best food ideas. If this gets going I'll put up my 3-day brats.

Thanks,
-A

[dwasson]

3/4 pound lean ground pork
1 tablespoon distilled white vinegar
2 teaspoons Oriental sesame oil
2 teaspoons soy sauce
3 1/2 to 4 ounces bean threads
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon peeled and minced gingerroot
1/2 cup sliced scallions
2 teaspoons chili paste
1 1/2 cups chicken stock
3 tablespoons Scotch

In a small bowl combine the pork lightly with 1 teaspoon of the vinegar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce and let the mixture stand for 20 minutes.

In a bowl let the bean threads soak in warm water to cover for 15 minutes, drain them, and cut them into 3-inch lengths.

Heat a wok or heavy skillet over high heat until it is hot, add the vegetable oil, and heat until it is hot.

Add the garlic and gingerroot and stir-fry the mixture for 5 seconds.

Add the pork mixture and stir-fry it, breaking up the lumps, until it is no longer pink.

Add the scallions and the chili paste and stir-fry the mixture for 10 seconds.

Add the bean threads, combine the mixture well, and add the stock, the Scotch, remaining 2 teaspoons vinegar, remaining soy sauce, and salt and pepper to taste.

Bring the liquid to a boil, simmer the mixture, covered, for 5 minutes, and drizzle it with the remaining 1 teaspoon sesame oil.

[dwasson]

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

[ParkRanger]

Hey Troll:

Try two turnips instead of potatoes! Works great for any potato substitution. Been doing Atkins a long time and turnips are a great alternative - my wife makes them 20 different ways now - very satisfying.

Good luck on the diet and let me know if you need any other tips.

ParkRanger

[MENINBLK]

MAN! Can you guys read my mind...

We need to start an ATKINS group here !!! LOGAN !!

I'm going on INDUCTION next week and my wife is doing it also.
I would have started yesterday but there is a Marauder meet on Saturday
and I'm looking forward to eating with the group...

We need to keep up with, and support each other.

Have you guys been to http://www.atkins.com and signed up ?
Its FREE !!!

The cookbook is online, you can choose your favorite recipes and store them in your own library,
and best of all, when you plan out your meals for the week, the library will create a shopping list for you!!

Well good luck to all of you guys.
I am looking to lose 150 lbs.
I want to be around as long as I can to enjoy my son.

[2003 MIB]

Easy enough even Yankees can make it.

1 lb spicy sausage
1 lb. ground lean beef
1 lb. cubed goat (optional- you can substitute verison, more beef or ground turkey)
1 large jar of Pace Chunky Salsa- medium
1 large jar of Pace Chunky Salsa- mild
1 shot glass of Jack Daniels
3 bottles of Shiner Bock

Brown the meat and dump it into a big simmering pot with the rest of the stuff. Serve with tortillas and cheese.

Don't worry about alcohol content- it cooks off.

[MENINBLK]

Easy enough even Yankees can make it.

Someone call me ?

[Petrograde]

Sheesh,.... I'm on the EXTRA CARB diet.... no really, I am..

It is not uncommon for me to demolish a whole bag of bagels (and half a tub of Philly cream cheese) in one sitting!

Also,.. I usually kill 2 or 3 Bomb Pops (ya know,.. the red, white & blue Popsicles) or,... a big 'ol bowl of ice cream right before bed.

Now,.. I know that's not very healthy. but, hey,.. I'm one of those annoying people that can eat only junk food and not gain weight.

IF I wanted to eat more healthy food, I'd just follow that food pyramid thing they showed us in school. Nothing like a balanced diet and exercise. :up:

[MM03MOK]

Hey, where were all these recipes when I was asking for them for the MVI cookbook last year?????



OLIVE GARDEN ZUPPA TOSCANA
I LOVE Zuppa Toscana....get it every time!! A sure favourite!! Thanks for the recipe!!

[martyo]

I am trying to get back down to my original weight.

9 pounds 10 ounces.

[Krytin]

I am trying to get back down to my original weight.

9 pounds 10 ounces.
Good one Marty! LMAO

[duhtroll]

Hey, where were all these recipes when I was asking for them for the MVI cookbook last year?????

I LOVE Zuppa Toscana....get it every time!! A sure favourite!! Thanks for the recipe!!

Simple - I wasn't cooking this back then. :P

-A

[duhtroll]

3-day brats -

This is a Chicagoan family recipe.

Day 1:

Take your regular, home meat locker fresh brats (not flavored or cheese inside) and boil them in a big pot of your favorite brew (or your least favorite 40 oz cheapo bottle works too) for about 10-15 min. This makes your entire house smell like a brewery. You microbrew fellas will find this part expensive.

Take the entire mixture - brats, beer, and the film it forms on top, etc., and refrigerate it all overnight in the pot if you can, in large ziplocs if not.

Drink the rest of the beer. Not the beer you cooked with. Eww.


Day 2:

Drain brats. Melt some butter in large skillet(s) and fry up some onions and green peppers. Fry brats in butter, onions, peppers for a few minutes.

Have another beer while doing this. The time isn't important - just don't overdo it.

Let cool. Dump entire mixture into large ziploc bags, including butter, onions, peppers, and refrigerate overnight.

Drink the rest of the beer.


Day 3:

Fire up the grill - charcoal is much better for taste but I know lots use gas nowadays :rolleyes:

Remove brats and onions/peppers and grill for just a few minutes to sear the outside.

Serve on heavy brat rolls with the grilled onions and peppers. Drink the rest of the beer.

These are the best brats I've ever had.

-A

[QWK SVT]

Hey all -

I'm doing Atkins a for a couple weeks again. It's really effective for dropping, well, 16 pounds the past 5 days. (I want to lower my ETs!!) I started Atkins in January, and had lost >60lbs, before going on vacation, first week of May... Granted, at 6'6", and 340 when I started, it wasn't that hard to take it off... I haven't gone back on, yet, but I also haven't gained weight, other than about 8lbs, the first week. Rock steady since.

Anyways, here's an Atkin's friendly buffalo chicken:

Buffalo Chicken
-------------
Sauce:
6 tblsp (3 oz.) of FRANK'S Louisiana Hot Sauce
1/2 stick of margarine
1 tblsp of white vinegar
1/8 tsp of celery seed
1/8-1/4 tsp of Cayenne pepper
1/4 tsp of red pepper
1/8 tsp of garlic salt
dash of black pepper
1/4 tsp of Worcestershire Sauce
1-2 tsp of Tabasco Sauce
Instructions:
Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted. Stir occasionally.
This makes enough for about 30 "wingettes" (I've also chopped up white meat i place of the wings)
The Wings:
Fry the wings in a deep fryer set at 375 degrees F., using vegetable or
peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all
the wings have been fried, pour the sauce over them, cover the bowl, and
shake to completely coat the wings.
They can be eaten now, or you can put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating.

[QWK SVT]

Almost forgot, my favorite treat, homemade beef jerky:

Marinade:
1 cup soy sauce
1/4 cup Worcestershire
1 cup water
1 tsp cumin
1 tsp granulated garlic
1 tsp granulated onions

Meat:
5 to 6 pounds lean beef

Prepare the marinade so the onion and garlic have time to disolve.
To prepare the meat, trim all visible fat and cut the meat into 1/8 to 1/4 inch strips. It is important to get as much fat off as possible because that is the part that can go rancid on jerky.

Take each strip and pound it with the nubby side of a meat mallet on both sides.

With a large resealable plastic bag handy, dip each strip in the marinade and put them in the bag. After you have dipped all the strips, pour the remaining marinade in the bag, seal and refrigerate for at least a couple hours.

To dry the jerky: Preheat the oven to warm. Temperature should be at least 160 but preferrably not over 200.

Place the strips in oven, on racks - I have metal racks, that I place into pans, to catch the dripping, but you need as much exposed as possible.

Close the oven door with a fork in the jam to keep it just barely open. This will allow for some airflow to take out the moisture. Leave them in the oven for 4 to 6 hours. Check them periodically to see how they are doing, removing the done ones as you go. If you dry them in the evening, you can heat them for 4 hours, then turn off the heat and leave them over night. In the morning, they will be fully dry and ready to store and eat.

The jerky will dry at different rates based on thickness and location in the oven. When they are ready they should feel totally dry and slightly pliable like very stiff leather. Try not to let them get to the brittle stage, but if you do, they'll still be good to eat.

[MikesMerc]

IF I wanted to eat more healthy food, I'd just follow that food pyramid thing they showed us in school.

Too bad that the "pyramid" is bunk.

10,000 years ago, before "technology", man had no way to consume the ultra energy packed foods he eats today. A single bagel has more sugar in it than pre-modern man could have consumed in a week!

All Atkins is, or any other low carb diet, is getting back to eating what nature intended as man, as an organism, developed over thousands of years.

Its that simple....

[David Morton]

"The doctor said I'm 60lbs overweight so I'm going back to my ideal weight."

"What's that?"

"30lbs overweight."

Abbot and Costello

No, I'm not a "chef". I went to boil some water for tea and scorched the water. I don't do recipes, I lost the recipe for ice so I just buy it in bags at the store that come from the ice chefs.

Well, that's not exactly true. I do have an awesome recipe for Long Island Iced Tea.

1 shot Jack Daniels
1 shot Stolichnaya
1 shot Cuervo Gold
1 shot Beefeaters
1 shot Bacardi 151
Splash of Coca-Cola for the color of tea

Pour over ice in a 16oz glass. One's enough. If you weigh 500lbs. :lol:

Drink responsibly. Give the keys to your car and any weapons you may have to your friends before consuming this beverage. :lol:

[Stormin Norman]

Great ideas so far, keep them coming. I am looking for a killer dry rub for brisket,, any thoughts?

Norm

[Ross]

Great ideas so far, keep them coming. I am looking for a killer dry rub for brisket,, any thoughts?

Norm

Norman, when I dry rub meats, I use my "secret" recipe which I will share with you, but no one else on this site can read this post! Equal parts black pepper, paprika, garlic powder and chili powder. This is a spicy rub, but after 16-18 hours over slow smoke (175-225 degrees), a lot of it will have dripped off with the fat. Be sure to rub in thoroughly. If you want a sweeter rub, use the same mixture, but then mix in brown sugar to taste.

[MYSTA KANG]

try this

Pork ribs, honey brown sugar Sauce
Cornbread seasoned with bacon grease
Cassarole beans with fat back and ham hocks in them
Smotherd pork chops
Candied Yam with marshmellows on top
Collard Greens with bacon in them
Gallon of room temperature water

After eating some of this food put some running shorts on and a shirt and go to the track and jog 2 miles

[Ross]

try this

Pork ribs, honey brown sugar Sauce
Cornbread seasoned with bacon grease
Cassarole beans with fat back and ham hocks in them
Smotherd pork chops
Candied Yam with marshmellows on top
Collard Greens with bacon in them
Gallon of room temperature water

After eating some of this food put some running shorts on and a shirt and go to the track and jog 2 miles

UUUUMMMM, all of the basic food groups: meat, fat and grease! Just like Mama used to make!

[dwasson]

IF I wanted to eat more healthy food, I'd just follow that food pyramid thing they showed us in school.

Myself I follow the Food Pentagram.

[MYSTA KANG]

Ross you know how we was raised!

[Ross]

Ross you know how we was raised!

Yep, it's wonder I didn't die of a heart attack before I finished high school!