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#1
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I published my favorite recipes...
I just finished making a site of recipes for how I cook. I put this
up on the site my husband and I own personally. I spent... probably about 50-60 hours writing it. It's a non-commercial site (except for some bits about web development, but that's not where I'm linking to). I cook for both myself (diabetic) and my husband (non-diabetic), so all of the recipes are not low-carb. In fact, some are REALLY high carb, but a lot are low-carb too. And a lot of the recipes are actually half low-carb and half NOT low-carb, describing how I prepare the same meal for both of us at the same time. There's over 150 recipes on the site plus supporting information (pages about sweeteners, food preservation), etc. These are all real tried-and-true favorite recipes, not just stuff I've collected. It'd probably take months to type in everything I've collected! So these are just our flat-out favorites. Here it is: http://www.ornery-geeks.org/text/cooking/ |
#3
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I published my favorite recipes...
Oooh, just saw this. Thanks for this... I'm getting into a cooking phase
again, I think. Some really good ideas there. And of course, our mutually favorite soup - the Italian Sausage Soup. HG wrote in message ups.com... I just finished making a site of recipes for how I cook. I put this up on the site my husband and I own personally. I spent... probably about 50-60 hours writing it. It's a non-commercial site (except for some bits about web development, but that's not where I'm linking to). I cook for both myself (diabetic) and my husband (non-diabetic), so all of the recipes are not low-carb. In fact, some are REALLY high carb, but a lot are low-carb too. And a lot of the recipes are actually half low-carb and half NOT low-carb, describing how I prepare the same meal for both of us at the same time. There's over 150 recipes on the site plus supporting information (pages about sweeteners, food preservation), etc. These are all real tried-and-true favorite recipes, not just stuff I've collected. It'd probably take months to type in everything I've collected! So these are just our flat-out favorites. Here it is: http://www.ornery-geeks.org/text/cooking/ |
#4
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I published my favorite recipes...
On May 5, 6:51 pm, "Hannah Gruen"
wrote: Oooh, just saw this. Thanks for this... I'm getting into a cooking phase again, I think. Some really good ideas there. And of course, our mutually favorite soup - the Italian Sausage Soup. Last year, I had realized a couple of my husband's family are diabetic. So I gave copies of Bernstein to my husband's uncle and my step-mother-in-law for Christmas along with a batch of Lynne's chocolate with the recipe attached. My aunt was here for Easter and was asking lots of questions about how I cook as she was sold on Bernstein and is trying to cooking differently for her husband. She isn't diabetic herself. And they're not low-carb experts by any means. With family here for Easter, I was cooking lots of things I don't eat myself like stuffed mushrooms and mashed potatoes, as well as stuff I can eat like chocolate-dipped strawberries and deviled eggs. She was getting confused seeing how I cook cause it's both low-carb and high- carb and had lots of questions. Bernstein wrote a good book (though I think he's a tad extreme), but he's not a cook. She was looking for more practical info. Of course, I told her to search here and I sent her a handful of recipes she'd requested. But she is really what inspired me to write the site to really *explain* how I cook on a day-to-day basis for both myself and my non- low-carbing husband. It occurred to me that while there's tons of great resources out there, I hadn't seen a site about how to cook *both* low-carb and high-carb simultaneously, even though I do it all the time. And I'm sure we're not the only family that needs to accomplish both types of cooking. So.. I thought I'd just put up my most favorite recipes and the ones people ask me for all the time. Turned out... that's over 150 recipes! Who knew? I thought it'd take a day or two. It took over 60 hours! And yes, Italian Sausage Soup is DEFINETLY in the list of most favorite recipes around here! I love that stuff. When I have a batch in the fridge, it's breakfast, lunch, dinner and snacks until it's gone! LOTS of the recipes are from this newsgroup, the ones I've tried and really, really liked. Debbie Cusick's pumpkin custard and chocolate nut custard. The handful of cheesecake recipes I most often use. How to make small batch ice cream if you don't have an ice cream maker. All about different types of sugar alcohols and artifical sweeteners and stevia. I didn't realize how much I had learned from people here, how much my own day-to-day life has been impacted by this newsgroup, until I started trying to put together the tips for people new to low-carb. |
#5
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I published my favorite recipes...
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#6
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I published my favorite recipes...
On May 6, 11:12 am, "FOB" wrote:
One thing I noticed about your recipes is there is no fish!!! Fish is so good and so good for you, we have it at least twice a week (I am including other seafood like shrimp and scallops). The only seafood I like is scallops and clams, and hubby doesn't like anything but fish sticks! So fish is not regularly on our menu. |
#7
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I published my favorite recipes...
wrote in message With family here for Easter, I was cooking lots of things I don't eat myself like stuffed mushrooms and mashed potatoes, as well as stuff I can eat like chocolate-dipped strawberries and deviled eggs. She was getting confused seeing how I cook cause it's both low-carb and high- carb and had lots of questions. It can get tricky. As you've found, there are fortunately ways to simplify things. For me, the issue arises only when I invite company over or I'm babysitting my grandson. I tend to just cook "my food" and then add some biscuits or potatoes and sometimes a non-lc dessert. My latest challenge is an acquaintance I have promised to invite over for dinner, with his family, and who is an ovo-lacto vegetarian. I hadn't seen a site about how to cook *both* low-carb and high-carb simultaneously, even though I do it all the time. And I'm sure we're not the only family that needs to accomplish both types of cooking. I'm sure having to do that on a day-in-day-out basis is a lot more challenging than my once in a while situations. So.. I thought I'd just put up my most favorite recipes and the ones people ask me for all the time. Turned out... that's over 150 recipes! Who knew? I thought it'd take a day or two. It took over 60 hours! I can believe it. But some good, useful, comprehensive results! And yes, Italian Sausage Soup is DEFINETLY in the list of most favorite recipes around here! I love that stuff. When I have a batch in the fridge, it's breakfast, lunch, dinner and snacks until it's gone! I like the flavor of chorizo (spicy Mexican) sausage, and have been pondering possible use as base for another soup. Cubed zucchini or cut green beans, tomatoes, onions, cubed turnip, some shredded greens... maybe some cubed carrot, lentils, and just a few corn kernels (for those with higher carb tolerances). Hmmm... Debbie Cusick's pumpkin custard and chocolate nut custard. The handful of cheesecake recipes I most often use. How to make small batch ice cream if you don't have an ice cream maker. Yeah, I miss Debbie and her recipes. Also Myra, who was queen of the cheesecake. Do you mean the ice cream made in a zip-lock bag, inside another bag filled with ice and salt? I love that, plus the built-in portion control. Try it with sliced, fresh strawberries mixed in just before freezing. Sliced fresh, ripe peaches are fab too. I didn't realize how much I had learned from people here, how much my own day-to-day life has been impacted by this newsgroup, until I started trying to put together the tips for people new to low-carb. Most of my really good ideas have come from asdl-c, or even earlier from the AOL low-carb/Atkins message board, which did have excellent recipes. HG |
#8
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I published my favorite recipes...
On May 7, 8:46 am, "Hannah Gruen"
Do you mean the ice cream made in a zip-lock bag, inside another bag filled with ice and salt? I love that, plus the built-in portion control. Try it with sliced, fresh strawberries mixed in just before freezing. Sliced fresh, ripe peaches are fab too. Yeah. and portion control is a REAL issue when you make ice cream primarily out of heavy cream. Major, major calories. I'd never sit down and drink a quarter cup of heavy cream at one sitting, but somehow, once it's frozen, it's do-able. It's worth making now and again to use for making low-carb mudslides. |
#9
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I published my favorite recipes...
On May 3, 6:48 am, wrote:
I just finished making a site of recipes for how I cook. I put this up on the site my husband and I own personally. I spent... probably about 50-60 hours writing it. It's a non-commercial site (except for some bits about web development, but that's not where I'm linking to). I cook for both myself (diabetic) and my husband (non-diabetic), so all of the recipes are not low-carb. In fact, some are REALLY high carb, but a lot are low-carb too. And a lot of the recipes are actually half low-carb and half NOT low-carb, describing how I prepare the same meal for both of us at the same time. There's over 150 recipes on the site plus supporting information (pages about sweeteners, food preservation), etc. These are all real tried-and-true favorite recipes, not just stuff I've collected. It'd probably take months to type in everything I've collected! So these are just our flat-out favorites. Here it is:http://www.ornery-geeks.org/text/cooking/ I have added it to my favourites for more reading. I like it so far. Thanks! |
#10
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I published my favorite recipes...
wrote in message I'd never sit down and drink a quarter cup of heavy cream at one sitting, but somehow, once it's frozen, it's do-able. It's worth making now and again to use for making low-carb mudslides. Yum! I keep CarbSmart vanilla ice cream in the freezer most of the time. It tastes good, but I'm just not particularly tempted to eat it frequently. Home-made... that's another story. I just hope the CarbSmart continues to be available in my area. My weak point is iced coffee. I tend to prepare that a lot when the weather warms up, and it's easy to use a LOT of cream in those. I've been using unsweetened soy milk (Silk, although Trader Joe's now carries the unsweetened) for lightening my morning cup of coffee, and it seems to work well for iced coffee too. 4 g carb per cup, and fewer calories than heavy cream. |
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