High Protein/Lo Carbers...Recipes and info

Orema · 01-11-2015, 05:55 PM

Quote:

Originally Posted by Gemme

This looks great. What dressing would you use with it? I'm not familiar with the 'everyday' dressing and then it says 'dressing of your choice' so I'm not sure what dressings would work and still fall within the parameters for Paleo/primal eating.

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Orema · 01-11-2015, 06:18 PM

Asparagus Canadian Bacon and Cheese Frittata

Ingredients

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 oz medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Jesse · 01-11-2015, 06:31 PM

Yum! I love frittatas!

Quote:

Originally Posted by Orema

Asparagus Canadian Bacon and Cheese Frittata

Ingredients

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 oz medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Jesse · 01-11-2015, 06:55 PM

Yours sounds good Orema and would work just fine for Paleo if a good Paleo mayo is used.

Here is a recipe for a citrus vinaigrette that I use sometimes that may work nicely with that salad too.

1 small shallot, finely chopped
¾-cup olive oil
¼ cup champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest

Put everything in a jar with lid and shake to blend

Add Kosher salt and freshly ground black pepper to taste.

You can make your own champagne vinegar or white wine vinegar ahead of time, or you can use ACV but I find that to be a bit to strong for this recipe.

White wine vinegar: Buy an el cheapo white wine, seriously think $2-$3 range, and pour it into a canning jar, add some of the mother from some ACV, cover the opening with a little cheesecloth just to keep the dust out and wait a couple of weeks. You'll find that a lot of vinaigrettes use this.

Quote:

Originally Posted by Orema

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Jesse · 01-11-2015, 06:57 PM

Yours sounds good Orema and would work just fine for Paleo if a good Paleo mayo is used.

Here is a recipe for a citrus vinaigrette that I use sometimes that may work nicely with that salad too.

1 small shallot, finely chopped
¾-cup olive oil
¼ cup champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest

Put everything in a jar with lid and shake to blend

Add Kosher salt and freshly ground black pepper to taste.
Make about 1 1/2 cups

You can make your own champagne vinegar or white wine vinegar ahead of time, or you can use ACV but I find that to be a bit to strong for this recipe.

White wine vinegar: Buy an el cheapo white wine, seriously think $2-$3 range, and pour it into a canning jar, add some of the mother from some ACV, cover the opening with a little cheesecloth just to keep the dust out and wait a couple of weeks. You'll find that a lot of vinaigrettes use this.

Quote:

Originally Posted by Orema

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Jesse · 01-11-2015, 08:38 PM

That's odd, it posted twice. I must be stutter typing. lol

ahk · 01-11-2015, 11:26 PM

Quote:

Originally Posted by Orema

I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

What about a honey mustard dressing? Or balsamic dressing? Even a homemade ranch would work. Just extra thoughts-

01-11-2015, 08:38 PM	#6
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,781 Times in 3,940 Posts Rep Power: 21474857	That's odd, it posted twice. I must be stutter typing. lol __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

01-11-2015, 06:18 PM	#2
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,570 My Photo Gallery Thanks: 41,432 Thanked 34,705 Times in 8,931 Posts Rep Power: 21474861	Asparagus Canadian Bacon and Cheese Frittata Ingredients 5 large eggs 4 tablespoons freshly grated Parmesan 2 tablespoons milk 1/4 teaspoon freshly grated lemon zest 1 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 oz medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped Directions Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.