Number of posts : 7036
Age : 61
Location : Adelaide, Australia
Registration date : 2008-06-02
|Subject: Re: Chris' Carb Free recipes Sat 03 Jul 2010, 12:44 am|| |
Hey, Carrie - no worries! Hope they're useful...
Number of posts : 2601
Age : 58
Location : Sydney NSW
Registration date : 2009-09-17
|Subject: Chris' Carb Free recipes Fri 02 Jul 2010, 11:48 pm|| |
These are some great sounding recipes I found in an old (2008) post by ChrisbyChic, answering someone who was looking for some carb free options. I hope you don't mind me posting them here Chris :-)
- chrisbychic wrote:
- Found a couple of things. I haven't tried them all, but the minestrone soup is great.
I haven't checked them out totally, but hope they help.
Basic Cauliflower Soup
• 1 small (about 750g) cauliflower
• 1 litre (4 cups) chicken or vegetable stock
• 1 garlic clove, crushed
• 2 fresh parsley sprigs
• Freshly ground pepper
Cut cauliflower including stalks into chunks. Place in a saucepan with stock, garlic and parsley sprigs. Season with pepper. Cover and bring to boil. Simmer, covered, 15 minutes. Cool slightly and discard parsley stalks.
Blend or process soup until almost smooth. Return to pan and stir over a medium heat until heated through.
3 cups finely chopped cabbage (savoy, if available)
½ cup diced shallots
1 cup chopped parsley
¼ cup lemon juice
2 teaspoons olive oil
½ teaspoon dill
1 teaspoon brown sugar or honey (optional)
Mix the vegetables together.
Combine the ingredients for the dressing and add to the vegetable mixture.
Carrot & Nut Salad
2 cups grated carrot
¼ cup almonds
¼ cup shredded coconut
¼ cup sultanas (optional)
Blend almonds and coconut.
Mix all ingredients.
EGGPLANT CASSEROLE (MIRZA GHASSEMI)
2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
Roast the eggplants over a charcoal grill until brown. Or roast them in
a 400 deg F oven until brown on the outside and soft on the inside (test
with a fork). Cool and peel. Mash the pulp. Saute the onions and
garlic in the butter or shortening until golden brown. Stir in the
turmeric. Add the eggplant pulp and saute briefly, stirring well. Add
the salt and pepper.
Drop the tomato briefly into hot water to loosen its skin, and then
peel. chop it into small pieces, and stir them into the eggplant. Cook
over a low heat for 5 minutes. Beat the eggs and pour them over the
eggplant. When the eggs start to solidify, stir briefly, and serve.
2 onions (I put garlic in too)
3 sticks celery
90g green beans
½ cup oil
1¼ litres water
3 beef stock cubes (I made my own beef stock)
2 x 400g cans peeled whole tomatoes (mashed)
310g cannellini beans
1 Peel and finely chop onions; peel and chop carrots; string and chop celery; peel and dice potatoes; dice zucchini; top and tail beans, chop into small pieces; shred cabbage.
2 Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 ½ to 2 hours or until soup is thick.
3 During last 15 minutes of cooking, stir in drained and rinsed cannelloni beans. Season with salt and pepper. If desired, grated parmesan cheese can be stirred into soup before serving.
Yep, forgot the cheese. It is really yummy with parmesan.
1 onions, chopped
1-2 cloves garlic, chopped
2 cups lentils
5 ½ cups water
1-2 grated carrots
¼ teaspoon salt
1 teaspoon curry powder
Combine all ingredients in a saucepan and simmer for 1½ hours.
Serve on cooked rice and garnish with chopped parsley.
Tomato & Onion Casserole
3-4 onions, thinly sliced
2-3 zucchini, diced
1 cup grated carrot
1 can tomatoes (820g)
1 cup vegetable juice
2 tablespoons gravy powder
1 teaspoon basil
Topping: (might need to omit this)
½ cup nuts
3 sliced wholemeal bread
¼ teaspoon celery salt
Place onions, zucchini & carrot in a casserole dish.
Blend the remainder of the main ingredients and pour over the vegetables.
Blend the ingredients for the topping and sprinkle on the top.
Bake for 1 hour at 170° C
These patties have a delicious meaty flavour and are ideal for a vegetarian barbeque.
A cup chopped walnuts or pecans
4 cups rolled oats
1 can (425g) mushroom pieces in sauce
2 onions, diced
1 teaspoon mixed herbs
1 tablespoon vegemite, dissolved in ½ cup water
Mix all ingredients and add extra water, if necessary.
Form into large flat patties.
Place on trays and bake 45 minutes at 180ºC.
Serve in burger buns with sliced tomato and onion, and shredded lettuce.
May also be served hot with a gravy, or cold with salads.