Cookaholics Bulletin Board

Thought I'd set up a separate thread for anyone interested.

Carey (CMD2012) recommended in another thread

Similarly in that thread I noted that my wife & I are really enjoying many of the recipes in The New Atkins For A New You Cookbook (2011)

Please note, however, that we are not strident about this and love any ol' carb that gets too near Needless to say, wine comes in at 1 carb per ounce so that little product gets its usual deserved recognition. But, in general, a low carb diet gives us spectacular hematological reports, tasty food, lots of energy (we workout 7 days a week now) and subsequently lower blood pressure and weight loss or maintenance - as the need arises...

Anyway, if you have books, recipes, etc. to suggest, please chime in

We did really well on Atkins, but have never been able to get back to doing it properly. We still try to focus on protein, but .... Here's my favorite from when we did it strictly. I still make it regularly. I had another one I made often from one of the books, a chicken one in which cucumbers were subbed for onions, but I have looked and looked and cannot find it again. Must have lost or loaned that book. I had posted it in tobb.

EXPORTED FROM LIVING COOKBOOK

CHICKEN MASCARPONE*****

* I think the sweetness of the Chablis goes well with the cheese. I served mine with the Peas with Leeks and Tarragon test recipe. Great combo.


Oven Temperature: 350°F

Yield: Makes 6 to 8 servings

Preparation Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour

4 Large skinless boneless chicken breasts
2 TBS. Unsalted Butter
1 large Onion
2 medium Shallots
1 Small Leek (optional)
½ tsp. Dried Tarragon
1 tsp. Diamond Kosher salt
6 TBS. Dry White Wine (I used Gallo Chablis)*
6 TBS. Mascarpone Cheese
4 Garlic cloves minced or pressed or Penzeys’ granulated garlic powder or to taste
2 TBS. Fresh Tarragon minced

Divide breast in half or thirds lengthwise. Halve onion pole to pole and slice thinly crosswise and then slices cut again in half. Cut shallots in half lengthwise and slice thinly. crosswise. Clean and cut leek in half lengthwise and slice thinly crosswise.

Trim all fat and separate tenderloin. Butterfly if thick. Cut rest of breast horizontally to make 2 or 3 pieces out of each breast depending on original thickness. Place chicken breasts in a baking dish (I use my Emile Henry Lasagna pan). Melt butter and sauté onions, leek if using, shallots, tarragon and salt until the onions become golden. Place on top of chicken. Deglaze pan with the wine and add Mascarpone cheese and fresh tarragon. Allow cheese to melt (about 30 seconds), stir well to combine flavors and spoon over chicken and onions. Bake for 40 minutes uncovered at 350° pure convection or covered for one hour in a 350° regular oven.

Recipe Type: ALINA'S ADAPTATION, Chicken, Low-Carb, Main Dish, Mascarpone Cheese

Source: Adapted from Atkins New Diet Cookbook

Alina,

I thought I had a copy from TOBB, but I can't find it. The one I have is the one above. Sorry, for a second there I thought I could help.

I also had a feta sun-dried tomato and spinach burger recipe that I used to make all the time from the website, but I had it in MasterCook software and I lost all my recipes when my computer crashed (and the program was not compatible with reloading on the newer versions of windows, so even though the raw data was backed up, I have never been able to access it since). It's not on the website anymore either.

Now I save my recipes on Dropbox.

Wino,

If you get Karen's book, the only recipe to avoid is the cinnamon chicken. Mine came out blue(!) and up tasty enough that we ate cheese and salad instead. Everything else I tried was tasty.

Following up: after using the library to try out both of these, we bought both through Amazon. THEY ARE EXCELLENT

I helped test recipes for one of her (Dana Carpender's) cookbooks. She's been low carb for a long time (for health reasons) and teaches it on radio, cruise ships, etc. https://www.facebook.com/pages/Dana-Car ... 660?ref=mf

Yay. I still cook from them even though we are not low carbing at the moment (although honestly I should be). The pancetta wrapped chicken from Karen Barnaby's book is excellent. I also like George's stuffed meatloaf, souvlaki with tzaziki sauce, and his sausage dish with tomatoes and peppers. The chili is also good (I leave out the soy beans).

The Ultimate Low Carb Diet cookbook by Donna Pilner Rodnitsky is also fantastic. Lots of interesting salads, veggie dishes, and mains that are not soy, cream, butter, or fake food heavy. Lots of Asian flavours which I like, too, and some very good soups. This one might even be my favourite.

Might think again Wino...if you can remember to.

http://www.newser.com/story/182846/frie ... ss_topnews

About what.................

Too late...