I surfed some low carb web sites this afternoon and the
recipes I saw were absolutely delicious!

Here are some of the yummies I found:

Stuffed Mushrooms
http://www.e-clipse.com/recipes.htm

20 large fresh mushrooms
1/2 pound sausage
2 green onion -- with 1/2 stem
1 block Philadelphia cream cheese

Preparation: stem mushrooms, fry cut up stems with sausage,
add chopped onion to sausage mixture, cook till done.
Add cream cheese and stir till mixed will.
Fill mushrooms with mixture.
Bake in 350 degree oven 15-20 min or golden brown.


Creamed Spinach
http://www.e-clipse.com/recipes.htm

10 ounces frozen spinach
1 clove garlic -- chopped, large clove
1 tablespoon unsalted butter
1/2 cup heavy cream -- approximately
1 pinch thyme
freshly ground pepper
1/3 cup parmesan cheese -- freshly grated, approximate
1/2 teaspoon apple cider vinegar -- (1/2 to 1), or another
kind
1 pinch ground nutmeg

Cook spinach as directed and drain for as long as your
patience permits (squeezing it with towels to speed drying
up) and set aside. Using a skillet recently used for frying
bacon but with the grease poured out, melt butter over
moderate heat. Brown garlic in butter, throwing in thyme
and pepper (to taste) just before garlic is lightly browned.
Immediately throw in spinach and warm it up before adding
cream and vinegar. Stir, being sure to get every bit of
bacon stuck in pan. When mixture starts to thicken up, add
cheese and take off burner. The cheese will continue
melting. Sprinkle a bit of nutmeg and give it a final stir
or two.


Chicken Picardy with Dill Sauce
Servings: 4
www.carbhealth.com

Recipe By : Marcel Kerval

4 boneless skinless chicken breasts
4 spinach leaves
4 leeks
4 shallots -- finely chopped
8 medium fresh mushrooms -- finely chopped
1 pinch salt -- to taste
1 pinch white pepper -- to taste
1 1/2 cups chicken stock -- in baking pan
4 fluid ounces white wine
1 cup leeks (green part only) -- sliced

TO PREPARE CHICKEN PICARDY:
Pre-heat oven to 375 degrees F. Prepare eight squares of
aluminum foil by cutting foil into sheets (6" x 6") and
buttering them lightly on the shiny side.
Bone and skin chicken breasts. DO NOT HALVE. Flatten
breasts between sheets of waxed paper with knife edge and
place each breast on a square of foil.
Soak leeks. Separate and rinse well under running water to
remove sand. Finely slice green portion, allotting 1/2
green portion of a leek to each breast. Chop mushrooms,
spinach leaves, and shallots, allowing 2 mushrooms per
portion.
Saute this mixture very briefly (about 30 seconds) in a
little butter over medium heat. Place 1/4 of mixture on
each breast. Splash about 1 ounce white wine over each
breast, salt and pepper to taste, and roll up each breast.
Seal each breast in an aluminum foil square. Fold ends
tightly to seal. Place prepared chicken into a baking pan
filled with 2 or 3 inches of chicken stock and bake in a
pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter over medium heat.

TO SERVE:
Unwrap chicken breasts and slice into 1/4-inch rounds. Pour
a portion of Dill Sauce on a plate. Lay chicken rounds over
sauce and garnish with sauteed leek slices and serve.


Dill Sauce for Chicken Picardy

1/2 cup dry white wine
2 shallots -- finely chopped
1/2 cup chicken stock
2 fluid ounces heavy cream
1 teaspoon clarified butter
2 tablespoons fresh dill -- chopped

TO PREPARE DILL SAUCE:

Add clarified butter to a medium saucepan. Over medium
heat, add shallots and saute. Quickly add chicken stock,
white wine, and heavy cream.
Reduce by half and add chopped fresh dill.

Servings: 4


Cabbage-Sausage-Beef Goulash
Recipe By : Jo Anne Merrill

1 pound pork sausage
1 pound ground beef
1 onion -- chopped
28 ounces chopped tomatoes
6 ounces tomato paste
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
10 cups shredded cabbage
* The spiciness of the pork depends upon your taste.
Experiment with a mixture of mild and hot.

In a large kettle, brown sausage, beef and onion; drain
well.
Add remaining ingredients except cabbage, mix well.
Stir in cabbage and simmer 20-25 minutes or until cabbage is
tender.


sf
Practice safe eating - always use condiments

For what it's worth, excessively high-protein diets wear your kidneys out
prematurely. Carbohydrates are the base of the nutritional pyramid. All
foods are converted... unless they get stored as fat. Even excess protein
calories will be stored as fat.

On Wed, 18 Aug 2004 15:36:57 -1000, "zuuum"
wrote:

For what it's worth, excessively high-protein diets wear your kidneys out
prematurely. Carbohydrates are the base of the nutritional pyramid. All
foods are converted... unless they get stored as fat. Even excess protein
calories will be stored as fat.

As my grandfather used to say: You can get fat on anything
if you eat enough of it.

The recipes looked tasty and I would have made 3 of the 4
w/o a low carb endorsement. Not so sure about that goulash
recipe although my husband, the cabbage lover, thinks it
sounds great.

sf
Practice safe eating - always use condiments

sf wrote:
On Wed, 18 Aug 2004 15:36:57 -1000, "zuuum"
wrote:

For what it's worth, excessively high-protein diets wear your
kidneys out prematurely.

As my grandfather used to say: You can get fat on anything
if you eat enough of it.

The recipes looked tasty and I would have made 3 of the 4
w/o a low carb endorsement. Not so sure about that goulash
recipe although my husband, the cabbage lover, thinks it
sounds great.

sf
Practice safe eating - always use condiments

I agree. After all, what the low-carbers are eating now already existed
before the low-carb craze. The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.

Jill

On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
wrote:

The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.


It's only 1/2 a teaspoon. Do you really think that would
curdle HEAVY cream? I find that a decent amount of lemon
juice or wine, for instance, will curdle light cream - but
heavy cream can take the abuse.

What's your recipe for creamed spinach?



sf
Practice safe eating - always use condiments

On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
wrote:

The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.


It's only 1/2 a teaspoon. Do you really think that would
curdle HEAVY cream? I find that a decent amount of lemon
juice or wine, for instance, will curdle light cream - but
heavy cream can take the abuse.

What's your recipe for creamed spinach?



sf
Practice safe eating - always use condiments

sf wrote:
On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
wrote:

The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.


It's only 1/2 a teaspoon. Do you really think that would
curdle HEAVY cream? I find that a decent amount of lemon
juice or wine, for instance, will curdle light cream - but
heavy cream can take the abuse.

What's your recipe for creamed spinach?



sf
Practice safe eating - always use condiments

Pretty much the same thing but without the vinegar. Don't see why it's
necessary even if it wouldn't curdle the cream. Steamed until wilted fresh
spinach, chopped, butter, garlic, cream, freshly grated parm, salt pepper
and a pinch of nutmeg. Not really a recipe, just something to throw
together.

Jill

sf wrote:
On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
wrote:

The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.


It's only 1/2 a teaspoon. Do you really think that would
curdle HEAVY cream? I find that a decent amount of lemon
juice or wine, for instance, will curdle light cream - but
heavy cream can take the abuse.

What's your recipe for creamed spinach?



sf
Practice safe eating - always use condiments

Pretty much the same thing but without the vinegar. Don't see why it's
necessary even if it wouldn't curdle the cream. Steamed until wilted fresh
spinach, chopped, butter, garlic, cream, freshly grated parm, salt pepper
and a pinch of nutmeg. Not really a recipe, just something to throw
together.

Jill

Wed, Aug 18, 2004, 3:36pm (zuuum) Wrote:
For what it's worth, excessively high-protein diets wear your kidneys
out prematurely. Carbohydrates are the base of the nutritional pyramid.
All foods are converted... unless they get stored as fat. Even excess
protein calories will be stored as fat.
---------------------------------------------------------------
response" You spoke the truth plain and simple.
The low carb diets have been a blessing to diabetics like me adding
products such as DreamFields pasta, low crab crackers, etc. instead of
the high carb version BUT my dr. told me if I even gave a thought about
following Atkins diet like a few diabetics have taken upon them selves
to do I would be dead in 6 months.
Speaking of low carb products Trader Joe"s is now selling a version of
Bisquic dry mix for pancakes, biscuits, etc.
Friend whose young child is type 1 has tried the product with very good
results plus mix is very low in fat content.

Wed, Aug 18, 2004, 3:36pm (zuuum) Wrote:
For what it's worth, excessively high-protein diets wear your kidneys
out prematurely. Carbohydrates are the base of the nutritional pyramid.
All foods are converted... unless they get stored as fat. Even excess
protein calories will be stored as fat.
---------------------------------------------------------------
response" You spoke the truth plain and simple.
The low carb diets have been a blessing to diabetics like me adding
products such as DreamFields pasta, low crab crackers, etc. instead of
the high carb version BUT my dr. told me if I even gave a thought about
following Atkins diet like a few diabetics have taken upon them selves
to do I would be dead in 6 months.
Speaking of low carb products Trader Joe"s is now selling a version of
Bisquic dry mix for pancakes, biscuits, etc.
Friend whose young child is type 1 has tried the product with very good
results plus mix is very low in fat content.

"sf" wrote in message
...
On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
wrote:

The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.


It's only 1/2 a teaspoon. Do you really think that would
curdle HEAVY cream? I find that a decent amount of lemon
juice or wine, for instance, will curdle light cream - but
heavy cream can take the abuse.

What's your recipe for creamed spinach?


spinach, sauted with a bit of onion or shallots in a straightup Bechamel
sauce, with a hint of nutmeg. I prefer to use whole leaves, rather than
chopped

"sf" wrote in message
...
On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
wrote:

The spinach recipe puzzles me. Vinegar will
curdle cream; I make creamed spinach without that addition.


It's only 1/2 a teaspoon. Do you really think that would
curdle HEAVY cream? I find that a decent amount of lemon
juice or wine, for instance, will curdle light cream - but
heavy cream can take the abuse.

What's your recipe for creamed spinach?


spinach, sauted with a bit of onion or shallots in a straightup Bechamel
sauce, with a hint of nutmeg. I prefer to use whole leaves, rather than
chopped

In article ,
(T E) wrote:

Speaking of low carb products Trader Joe"s is now selling a version of
Bisquic dry mix for pancakes, biscuits, etc.

Many of the grocery stores and co-ops near me have put most of their
low-carb "convenience food" on clearance. Most people apparently don't
want to spend twice as much for half the taste of the real thing.
Fortunately, the low-carb craze _has_ made it easier to find recipes
that aren't built on white flour and sugar.

sd

In article ,
(T E) wrote:

Speaking of low carb products Trader Joe"s is now selling a version of
Bisquic dry mix for pancakes, biscuits, etc.

Many of the grocery stores and co-ops near me have put most of their
low-carb "convenience food" on clearance. Most people apparently don't
want to spend twice as much for half the taste of the real thing.
Fortunately, the low-carb craze _has_ made it easier to find recipes
that aren't built on white flour and sugar.

sd

On 2004-08-20, sd wrote:


low-carb "convenience food" on clearance. Most people apparently don't
want to spend twice as much for half the taste of the real thing.

There's a all-low-carb store in the valley. What a rip-off. I don't think
there's a single item blelow the price of $5. Even worse, I've started
seeing low-carb versions of food that's already low-carb, i.e. low-carb
cheese. People are so gullible.

nb