A new low-carb support thread for 2016

Welcome Iabellla

There's something very satisfying about making a good meal from leftovers isn't there BB? I did buy some belly pork, but used up left over (uncooked) veg such as half a Savoy cabbage (lighting steamed note Rowan) a large leek (last one from our allotment) and a nice mash made from carrot and sweet potato which had seen better days.

Simple and tasty lunch, eggs on wilted spinach today.

DH made supper last night. A huge salad using up all the stuff in the fridge. Lettuce, watercress, grilled artichokes, avocado, cucumber and tomatoes. Plus some Parma ham and he griddled some Haloumi. It was lovely.
Spaghetti Bol for us tonight as well. Sauce already made, just courgetti to do nearer the time.
We have a tiny garden plot. I usually grow broad beans, then salad veg, green beans and courgettes. No room for much more.

Another organic gardener here Izabella. We have half an acre deep in the Normandy countryside. No chickens because all the neighbours have them! We have the same cold spring here and all the plants are piled up in the potting shed waiting to go out.
Heavy garden day today, so eggs for breakfast, cheese and chickpea biscuits for lunch and spag bog with courgetti tonight.
Will we get the grass cut between hailstorms?

Thanks for the welcomes!! ? Dinner tonight was fresh salmon and green beans from the freezer. OH had new potatoes too.

We have a huge organic allotment and our own small flock of hens so can enjoy all our own berries and veggies. Oranges and bananas taboo for me too. Apples stored and eaten with relish. I find they tide me over a hungry patch. Husband makes wonderful south dough spelt bread which is the ONLY one not spiking my BS. And that is restricted to two slices per week, so really I am virtually carb free I suppose. I have high fat such as butter and olive oil in moderation. Absolutely no reduced fat for yogurt but still use skimmed milk as I do nt like the fatty taste of semi skimmed and it has to be lactose free anyway.

Looking forward to more recipe ideas. Mamie your Monkfish sounds wonderful. We get fresh fish in our village once a week.

Welcom Izabella This is an excellent thread , with friendly and informative posters and a great guru * Mamie* I was diagnosed as diabetic late February this year and decided to low carb. I have lost 1and a 1/2 stone so far and blood sugar has normalised. I really enjoy this way of eating and trying out the different suggestions and recipes posted.

Well that was an interesting dinner. Took two of us cooking full pelt for the last bit. I thought the red pepper was unecessary but the monkfish, chicory, asparagus, orange butter sauce combo was worth repeating. The cauli saff mash was delicious and looked amazing.

Nice to meet you Izabella
We make spelt bread too. I like the sound of scrambled egg and chillies.

Only just read this interesting thread. Some lovely ideas. I put myself on low carb. as diagnosed diabetic in the states late last year. Took myself in hand and am now in full remission with normal blood sugars. I still miss rice and pasta but apart from that doing well. I can only eat the 'above ground veg' as all the others spike my blood sugar. Make own baked bean recipe as tins loaded with sugar. I eat the odd slice of home made bread but only sourdough made with spelt flour. Special breakfast? 3 scrambled eggs laid first thing, with chopped chillis from the freezer. Yum.

Blimey Riverwalk you can't blame the cabbage - you virtually massacred the poor thing

You're quite right Anya the blame lies with me - just bought another one and will endeavour to do better

We are trying this monkfish with orange butter sauce tonight.
www.rarebits.co.uk/recipes-roasted-monkfish-with-chicory-asparagus-and-orange-butter-sauce
As we only have three asparagus spears in the garden, I thought I might try cauliflower saffron mash with it.

Not especially as you are best to use cooked ones BB

Anya what a great idea. I never thought to spiralise beetroot, but will certainly try it. Is it very messy?

I thoroughly recommend beetroot spiralised and roasted in the oven. Or you can make a rainbow mix with beetroot, sweet potato, or squash, carrot, and of course courgette.

Makes a nice lunch added to this or that.

But more and more shops are selling spiralised veg if you don't want to invest just yet.

Rowantree, I haven't bought one yet. Just bought some ready made courgetti from M & S, enjoyed it.

Don't want another biggish gimmicky gadget with the extra blades to store . I wondered if I need to eat veg in thin strips could I just chop it small with good knife?

On another forum people recommend this, as it is used vertically and is better than most.
e www.amazon.co.uk/Cuisique-Spiralizer-Courgette-Spaghetti-including/dp/B00PR54V30

The other option is the Oxo Julienne. I like their veg peeler.

www.amazon.co.uk/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1461700153&sr=1-1&keywords=oxo+julienne

I want to eat this way long term so may invest in spiralizer, just not sure yet.

I have a small pencil sharpener type one (oxo good grips). Bought to save space but wish I'd bought counter top Lakeland sort. This is hard work if your wrists arnt strong.

* Shysal* same as mine

My Lakeland spiralizer is the fold-away one, not cheap but does a good job.
Length 24cm x depth 15cm x height 15cm (9.5"x5.75"x5.75"). My cupboards are jam-packed so it sits at the back of the counter In a corner. It takes only moments to unfold and washes up easily. www.ebay.co.uk/itm/Lakeland-Easy-Store-Spiralizer-/281873529557?hash=item41a0f8bad5:g:YhgAAOSw~bFWMKkY

I have a Lakeland spirallized . It fits well into my kitchen cupboard, and I keep it in the box. My kitchen is small, no room for a table.

I'd love a spiraliser, but the Lakeland one takes up a lot of space, dunnit? Would you recommend it, seacliff ? I can't decide whether to get a similar one or a hand-held. Any advice? :-)

I find fried aubergines very oily so I normally chop them and roast them in a few tablespoons of olive oil in a moderate oven, until brown. For Indian dishes I turn them in spices first, usually turmeric and cayenne.
Tonight we are having moussaka. I make a meat sauce (leftover lamb today) then layer the browned aubergine with the meat sauce and mozzarella, feta and a bit of parmesan on top, then cook for 30 minutes or so.
I add them to tagines, but still cook them first.
There is a lovely Ottolenghi aubergine cheesecake recipe.
I love the Middle Eastern recipes like the one called "the Imam fainted".
Claudia Roden is a good source of ideas.

Can any of you cooks give some ideas for using aubergine please? I've exhausted cauliflower and cabbage recipes and despite being rubbish in the kitchen have managed some reasonably edible meals but am a bit stuck for inspiration. DH continues to lose weight, unlike me! Guess I am making portions too large, for me anyway (he has same diet - his choice). Have been looking on Newcastle Magnetic Research Centre site, about their research on Diabetes T2 which you probably know, some of which I had gleaned from M Moseley book. Less than 1gram of fat in the pancreas apparently can cause diabetes and each persons personal fat threshold is different. You can have a normal BMI but individual tolerance level may be lower, hence diabetes. Probably genetic, which explains why some friends of mine who are fatter are not diabetic. Blame the genes again! Only solution is to lose weight until you reach your particular tolerance level for insulin production. At least it's possible to do something about it.

Blimey Riverwalk you can't blame the cabbage - you virtually massacred the poor thing

Sorry should be 'the dark ones DO go purple' please excuse the very bad English, and I previewed the post as well!

Re Purple bread, it is the type ( brand) of phyillium husk used, the dark ones does go purple when baking, the paler the better, but less exciting

Has any one tried Kohlrabi mash? I did some the other day to go over a fish pie, very good, cooked in a little milk, mash add some butter and cream cheese, salt and pepper. The carb count is quite low and make a change from cauliflower or celeriac mash.

Porridge with fresh berries and crushed nuts.
Peppers stuffed with mushrooms and pine nuts
Smoked mackerel citrus salad

Getting plants ready and happy in greenhouse as going away for a few days tomorrow.