Never ending induction recipes

[zoewmu]

Italian Zucchini Casserole....

I adapted this recipe from a recipe that had crescent rolls as a crust. The filling is warm and creamy and wonderful!

4c thinly sliced unpeeled zucchini
1c coarsely chopped onion (I didn't use that much. I probably used 1/2c at most)
1/2 c. butter
2 tbsp parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
2 beaten eggs
8 oz shredded mozzarella

Heat oven to 375 degrees. In 10 in. skillet, cook zucchini and onions in butter until tender (about 10 minutes). Stir in seasonings. In separate bowl, blend eggs and cheese. Stir in veg mixture to cheese mixture.

Pour into casserole dish. (I sprayed some olive oil spray on mine to keep it from sticking). Bake at 375 degrees until knife inserted in center comes out clean....about 15 minutes.

[kellyf48]

I just made taco salad MMMMMM with ground beef seasones with chili powder, ground peppers, onion powder, garlic. Mixed with shredded lettuce fresh salsa and sour cream

[Elizellen]

I didnt have any meat to use for my usual Aubergine (eggplant) bake recipe so experimented and it turned out quite tasty and very filling

Peel a small aubergine and cut in half.
Lay cut side down in a microwaveable dish and sprinkle with spices to taste
Microwave for a few minutes on high.

Turn pieces over and sprinkle with more spices then add sliced hardboiled eggs

I didnt think to photo this till I had added half the egg slices so here is a pic of it then



and one with the aubergine halves covered with egg slices



then sprinkle grated cheese over and put under the grill for a while till melted.



I only used a couple of ounces of grated cheese, and it would have been nicer with more or with a cheesey sauce instead, but for a quick thrown-together meal - and induction-legal too - I thought it wasn't bad and worth having again.

BTW I usually make this with cooked bacon or ham or other meat bits instead of the hardboiled eggs.

[shay85]

Mashed Cauliflower

apparently this was made my Rachel Ray on her show, and i came across it on a website. so thought i'd share it

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat.
When liquid boils, reduce heat to simmer and cook covered 10 minutes.
Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes.
Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes.
Season the cauliflower with black pepper, a pinch of salt and nutmeg.

[billbazz]

Need something to drop your poached eggs onto? Have some left over corned beef? This recipe is delicious and goes so well with the dropped eggs. you can purchase cooked corned beef at the deli counter, just ask for it to be cut into 1/4-inch slices to make it easy to dice:

CORNED BEEF HASH

2 Medium purple-topped turnips, peeled and cut into 1/4-inch dice
1 pound cooked corned beef, cut into 1/4-inch dice
1 small onion, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon canola oil
1 teaspoon fresh parsley (optional)
salt and pepper

1. Fill a medium sauce pan with salted water. Bring to a low boil, add turnip and cook until just tender, about 6 minutes. Drain in a colander in the sink, running cold water over turnips to cool. Blot dry with paper towels

2. Combine turnips, corned beef, onion and cream in a mixing bowl.

3. Heat butter and oil in a non-stick skillet or (I use) a cast iron pan over medium heat. Add corned beef mixture and cook without stirring until cream reduces and crust forms, about 10 minutes. Flip 2 or 3 times to brown on both sides, 8 to 10 minutes. Garnish with parsley and season with salt and pepper and serve.

Makes 4 servings
per serving:
net carbs: 5g
carbohydrates: 7g
Fiber: 2g
Protein: 22g
Fat: 42g

[filled.up.with.love]

I bet that Cauli Pizza would ROCK with a ton of roasted garlic!

[charene]

I made this tonight in 15 min. It was delicious

Creamy Cauliflower (or Broccoli) Soup

4 cups lower sodium vegetable or chicken broth
1 tsp salt
1/4 tsp pepper
1 pound cauliflower or broccoli, cut into florets, stems peeled and cut into 1 inch pieces
1 cup heavy cream (I used 2/3 cup of half and half)
1 cup grated cheddar cheese (optional)

Directions:
combine stock, salt and pepper in a large saucepan over med-hi heat, bring to a boil. add cauliflower, reduct the heat to med-low and simmer until tender, about 15 min.
Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to puree (you may have to work in batches) Return soup to saucepan, bring back to a simmer over med-hi heat. Whisk in cream and cheese, simmer, whisking occasionally, about 5 min.

Try substitution other vegetables like asparagus, artichokes, celery or tomatoes

nutritional info:
net carbs: 3 grams
total carbs: 7 grams
fiber: 4
protein: 3 grams
fat: 17 grams
calories: 180
makes: 6 (1 cup) servings

[Debie]

Seen several new members, figured this would help them for induction! Enjoy

[y0u]

I saw a recipe for sweet waffles using flax and baking mix somewhere, so I adapted this to be savory and induction friendly. I know the 1 tbs of soy flour may be controvercial but you can see the options I listed, and it makes 10.

Induction Friendly Savory Waffles
makes appx 10, 3-3 1/2 inch waffles

3 oz cream cheese
1/2 cup GOLDEN flax meal
2 TBS oat, rice or wheat bran or 1 tbs soy flour plus 1 tbs bran
2 eggs
1 tsp baking powder
2-3 tbs heavy cream
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp salt
1 tsp italian herbs
2 tbs olive oil, butter or bacon fat

Combine all ingredients and beat with a mixer until very well combined. Mixture will be quite thick but you can thin it with a tbs or two of water if needed.

My waffle iron makes 2, 4 inch squares. So I make 2, 3- 3 1/2 circular waffles at a time and freeze the rest.
Heat your waffle iron. I use spray oil on the waffle iron(use it even if your iron is non stick) or get a bowl and put olive oil in it and a pastry brush.
Put 1 heaping tablespoon of batter for each waffle and dip a spatula in the bowl of olive oil and carefully smooth out the thick batter. Cook until golden brown. Keep making until batter is gone. I got a 12.5 carb count for the entire batch. Each one has less than 1 tbs of flax so you can have 2 a day.

I find these really satisfying on induction when I need some bread. I made BLT sandwiches. Chicken salad, tuna salad, egg salad is great on them. They are great with a smear of cream cheese or butter on them. And you can have oven fried pork rind encrusted chicken with waffles! If you want sweet waffles omit spices and salt and add splenda and cinnamon. I used GOLDEN flaxmeal because the taste is a lot milder. ENJOY!

[melimeli]

I´ll post the peperonni chips here too.. pop ten onto a napkins and nuke for a minute... you get nice crispy chips.. you can also top with cheddar cheese before you nuke for another flavor... try cuttin up some avacado and topping with that for a guacamole and chip type treat