I published my favorite recipes...

Quoted message said:

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/

Thanks, Jackie. There were several recipes on your
site that I am going to try.

Marsha/Ohio

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

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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/

On May 5, 6:51 pm, "Hannah Gruen" <[email hidden]>

Quoted message said:

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.

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).

[email hidden] wrote:
|
| 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.

FOB said:

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.

<[email hidden]> wrote in message

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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!

Quoted message said:

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...

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

On May 7, 8:46 am, "Hannah Gruen"

Quoted message said:

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. 😉

Quoted message said:

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!

<[email hidden]> wrote in message

Quoted message said:

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.

On May 9, 5:22 am, "Hannah Gruen"

Quoted message said:

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.

I've gotten very accustomed to heavy cream in my coffee. It's not
just the flavor, but the consistency. It makes coffee decadent.

I'll buy light cream if it's on sale real cheap. And when we go
camping, I do half-and-half, as it's a compromise we can both live
with and only take the one container along.

But I really prefer heavy cream. A tablespoon in a cup of coffee is
worth the calories.

Quoted message said:

Hannah Gruen said:

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.

Atkins claimed that fat has more sating effect than either protein
or carb. I think that he meant that calorie for calorie fat does as
well at making hunger go away as protein but calorie for calorie
it takes longer for hunger to come back with fat than with protein.

Mix that fat with carbs, though, and the whole deal goes out the
window. Think about eating a stick of butter straight. Yup. Now
think about mixing it with the same weight of flour or sugar -
That's a cookie or candy and many folks would have trouble
stopping once they start.

So I figure the more pure the fat the better it is at turning off
hunger and the more carbs are mixed in the worse it is at turning
off hunger. Ask around and you'll find folks who couldn't stomach
drinking a cup of cream (a large majority I think) but you'll also
find some who could chug a cup of cream no problem.

Add strawberries and they would be sweet enough to overcome
any self-limitation of the fat in cream for a lot of people. Add
some splenda and it would probably turn it off for nearly
everyone. Don't add any sweet stuff to the ice cream and I
figure it would be far easier to do portion control, but who wants
plain cream flavored ice cream?