I love to experiment with lots of different tastes and textures! This meal gives me the chance to Play!!!
Hi Debra, this looks gloriously low-carb! How would you rate the taste of Carbquick though? I have read some feedback from people who say it doesn’t taste very nice?
Well honestly Lila, I would give it mixed reviews. I think it depends a lot on the recipe. I tried some bisquits with some cheese and seasoning (a Red Lobster variation) and also a highly recommended recipe. Yet, I about gagged. However my 9 and 10 yr old kids loved them and scarfed them down so who am I to say anything??? I guess taste, like beauty is in the eye of the beholder. I did enjoy the pizza. And am planning on making it again this week. Pizza is one of my all time favorite foods and I use to make my own (better than restaurant) yeast dough pizzas. I think this next time I will make an extra amount of dough as it is so low in carbs and it’s not like I eat 20 slices or anything, I figured out the carbs the last time and 2 whole pizzas were less than 1 slice of Domino’s hand tossed. So It is a keeper for me. I am kinda picky though as far as what types of recipes I plan to use it in for future recipes. All I can really say is give it a go, and don’t give up with just one recipe. I use a lot of different ground nuts for a lot of my recipes and I really prefer them but they also have their limits.
Hugs,
Deb~
Thanks for the lowdown on Carbquick. I might give it a try the next time I do an online order from the lowcarb store. That’s the only place you can get low-carb stuff in the UK as it just doesn’t exist in bricks and mortar shops. I too love pizza but even in pre-D days, my favourite type was the ultra thin crust type that you only seem to find in Italy. Last week I gave in to temptation and had some Domino’s thin-crust pizza which was 17g carb per slice which actually, is not that high carb but are also quite small slices.
Lila, You will like the Carb Quick pizza then. See I like the really thick crust, my husband prefers the thin crust. But hey, I can adapt. Carb quick comes out thin… Use some olive oil on the dough to help smooth it out. I have to order it online too. I am sure there are a lot of places here in the states where you can buy it in stores yet I do not live in a town like that. I have to purchase a lot of my food on line. Oh well, at least we can!!!
Hugs,
Deb~
Thank You Sunny For All the Wonderful Recipes, I am printing them up now for my collection…
My Husband has a Big smile on his face!
Hugs,
Deb~
Spaghetti Note: I discussed low-carb noodles in misc. ideas and information. Let me know if you have any questions.
1 spaghetti squash or package of low-carb noodles (or make your own)
8 oz tomato sauce
1 1/2 cups water
Italian seasoning, garlic powder, dehydrated onions, iodized salt, pepper, cheese to taste
Cook the squash or noodles. (To cook squash, slice in half, scoop out seeds, and bake for 30 minutes at 350 or until stringy; you can also boil it until stringy. Take the strings out and pretend they’re noodles). Mix sauce with water and season to taste. You may also add ground beef, chicken, turkey, sausage, bacon, etc to the sauce. Use your imagination and make it your way!
Mexican Casserole
about 6 plain omelets
16-20 oz tomato sauce
1 yellow onion, chopped
1 clove garlic, minced
small can green chilis
8 oz Farmer John’s sausage, precooked in microwave, drained and crumbled
Mozzerella cheese
Mix everything except omelets and cheese. Put one layer of mixture in a 13x9 casserole pan. Put 3 omelets on top, followed by the mixture, cheese, 3 omelets, mixture and cheese (in that order). I usually wind up using a lot of mozzerella (not sure how much). Bake at 350 for 20-30 minutes. Cut into 12 pieces. Serves 6-12.
Sweet Mustard Pork
2 lb country style pork ribs (about 2 ribs) (you can use any other meat that sounds good with this)
1/4 cup yellow mustard
1/4 cup water
3 pkts stevia or other sweetener to taste
Mix mustard with water and stevia in small bowl with fork. Cut ribs in half and debone. Place ribs on ceramic plate or other suitable microwavable dish. Spoon the sauce evenly on your meat. Microwave the meat until it no longer bleeds and isn’t pink at all, turning every 5 minutes or so with tongs. (When you cut it open, it should look well done). Serve with English Style Carrots (recipe in veggie discussion) and 1 piece/person Monkey Bread if you really want some bread (recipe under bread discussion) or other low carb bread/bread substitute. Serves 4.
To make your own tomato sauce, rinse about 1 pound of Roma or other tomatoes. Quarter (deseed if desired) and puree in blender until it looks like tomato sauce. Refrigerate or freeze leftovers.
Just in time for a Valentine’s Day dinner, I thought of the faux rice last night. This is a new recipe I invented. Enjoy!
Red, Pink, and White Pilaf
2 cups bean or seed sprouts, white parts only (soybean sprouts are suggested)
1 white or yellow onion, finely diced
2 red tomatoes, chopped
1 red bell pepper
1 clove garlic, minced
2 cups precooked ham, chopped (it should be pink)
4 cups water
salt and pepper to taste
With kitchen shears, cut the sprouts a few at a time into rice-sized segments. Combine with all the other ingredients in a pan. Bring to a boil, then cover with a lid and simmer on low until all the water is gone. Serves 2.
Another idea for a rice substitute is grated fresh cauliflower.
Hi, I was so pleased by your posts concerning low carbs. Since I had my daughter one year ago, it has been a struggle to maintain a balance of my blood sugars after eating. So, I am on the search for some low carb recipe’s for myself and ones that my family will enjoy also. Thank you.