DINNER TONIGHT?

Try Atkins site: many choices here

http://atkins.com/global/search-resu...chicken+recipe

"Tracy" wrote in message
...
WOW
Martin, will you marry me?
Oh, wait, I'm already married.
Damn.




BACK OFF tracy, he's mine......................

In article ,
says...

"Tracy" wrote in message
...
WOW
Martin, will you marry me?
Oh, wait, I'm already married.
Damn.




BACK OFF tracy, he's mine......................




CAT FIGHT!!!!!!
--
Linda Harms
New York, NY

Life's but a walking shadow, a poor player
That struts and frets his hour upon the stage
And then is heard no more. It is a tale
Told by an idiot, full of sound and fury,
Signifying nothing.

Macbeth, Act 5 Scene 5

On Wed, 07 Jan 2004 21:29:02 +0000, Linda Harms wrote:

In article ,
says...

"Tracy" wrote in message
...
WOW
Martin, will you marry me?
Oh, wait, I'm already married.
Damn.

BACK OFF tracy, he's mine......................

CAT FIGHT!!!!!!

Merely for the record, my wife assures me that I am quite thoroughly
married (and she has the really BIG gun).

We have no particular food traditions (meat and potato sundays,
pasta fridays, that sort of thing), eclectic tastses, and a vast
collection of cookbooks. For us, lowcarbing is easy. I have the
greatest respect for people without our cooking experience, who
still manage to tough it out.

Tonight we had stuffed poblanos:
Brown ground pork (sausage would work, but the spicing would be odd).
Add 1 1/2 teaspoons dried chipotle powder, 1 1/2 tablespoons mild chile
powder, vinegar and and salt to taste.
Blanch fresh poblanos until they lose their crisp.
Cut off the tops of the peppers, stuff with grated cheese and pork mixture.
Arrange prettily in a casserole dish.
Top with the remaining pork and sprinkle cheese over, bake until the
cheese begins to brown.

To tie back to the original thread, this recipe would work well with
chopped or ground chicken thighs.


215/175/165 since 4/1/2003,

Martin
--
Martin Golding | Since I ate lots of olive oil when it was bad for me,
DoD #236 | do I have to eat twice as much now to make up?

On Thu, 08 Jan 2004 04:31:11 GMT, "Martin Golding"
wrote:


We have no particular food traditions (meat and potato sundays,
pasta fridays, that sort of thing), eclectic tastses, and a vast
collection of cookbooks. For us, lowcarbing is easy. I have the
greatest respect for people without our cooking experience, who
still manage to tough it out.


It isn't tough at all. I collect really OLD cookbooks.
I just love them and when I read through them I am able to find a lot
of low carb recipes and just by following the recipe instructions
I am able to make some pretty decent low carb meals for myself
when I am in the mood to cook.

fresh mushrooms sautéed in butter, when soft add a good splash of heavy
cream, splash of balsamic vinegar, soft boil for 3-4 mins......shut off
heat teaspoon of dijon mustard and chopped fresh parsley........yummy
over chicken

r+p rosie wrote:

i have two large, left over chicken breasts and a thigh.
i want to make a LC, creamy, hot dish.
i will serve mashed cauliflower on the side.

any suggestions?

On 7-Jan-2004, Myway wrote:

Dinner tonight? Thanks...what time? Steamed broccoli goes well with
chicken.

Thanks for the suggestion. That's what I cooked last night. It was great!

--
Paull
Contact me at: m e r l e t w e b AT y a h o o . c o m
Don't you just hate SPAM!

r+p rosie wrote:
i have two large, left over chicken breasts and a thigh.
i want to make a LC, creamy, hot dish.
i will serve mashed cauliflower on the side.

any suggestions?

You're on maintenance, aren't you?

On maintenance, I've gone back to making roux sauces and pan gravies.
Two Tbsps flour used in a cup of sauce/gravy is only about 12 to 14g
for the entire batch -- that's only about 3 or 3.5g for 1/4 cup.

I roast small whole chickens on a vertical roaster (wire cone frame) in a
pyrex pie pan. IMO, it's easier to baste them, and more of the skin comes
out crispy. When I make them, I put the neck and giblets in a small
saucepan with a hunk of onion, carrot and celery and water to cover,
and simmer for stock to make pan gravy. I use a few tablespoons of the
pan fat blended with 2 Tbsp flour, all the pan drippings that aren't fat
(using a gravy separator), and blend in about a cup of the strained stock,
with salt and pepper to taste.

Another thing I do when roasting whole chickens/turkeys is to take the
blobs of fat found by the lower opening, and stuff them under the tallest
part of the breast skin. This helps prevent the breast from drying
out before the legs are done. (I don't care for injected marinades
or brining. Personally, I want my chicken to taste like chicken and my
turkey to taste like turkey.)

--
jamie )

"There's a seeker born every minute."

"jamie" wrote in message
...
r+p rosie wrote:
i have two large, left over chicken breasts and a thigh.
i want to make a LC, creamy, hot dish.
i will serve mashed cauliflower on the side.

any suggestions?

You're on maintenance, aren't you?

On maintenance, I've gone back to making roux sauces and pan gravies.
Two Tbsps flour used in a cup of sauce/gravy is only about 12 to 14g
for the entire batch -- that's only about 3 or 3.5g for 1/4 cup.

I roast small whole chickens on a vertical roaster (wire cone frame) in a
pyrex pie pan. IMO, it's easier to baste them, and more of the skin comes
out crispy. When I make them, I put the neck and giblets in a small
saucepan with a hunk of onion, carrot and celery and water to cover,
and simmer for stock to make pan gravy. I use a few tablespoons of the
pan fat blended with 2 Tbsp flour, all the pan drippings that aren't fat
(using a gravy separator), and blend in about a cup of the strained stock,
with salt and pepper to taste.

Another thing I do when roasting whole chickens/turkeys is to take the
blobs of fat found by the lower opening, and stuff them under the tallest
part of the breast skin. This helps prevent the breast from drying
out before the legs are done. (I don't care for injected marinades
or brining. Personally, I want my chicken to taste like chicken and my
turkey to taste like turkey.)

--
jamie )

"There's a seeker born every minute."


I KNEW I should not have read this post - now I'm hungry! lol