http://www.atkinsdietbulletinboard.com/forums/ General discussions and questions about food and cooking en Sat, 21 Nov 2009 00:49:43 GMT vBulletin 60 http://www.atkinsdietbulletinboard.com/forums/images/misc/rss.jpg http://www.atkinsdietbulletinboard.com/forums/ http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82978-pectin.html Tue, 17 Nov 2009 07:42:37 GMT I'm going to be making some jam, without sugar of course.

I have the choice of buying either Pomonas Universal Pectin or Sure-Jell Premium Pectin.

Which would you recommend? ]]> Food and Cooking Chat Emre Yigit http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82978-pectin.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82924-cranberry-salsa.html Sun, 15 Nov 2009 17:46:24 GMT While I realize not all of us are in the berry rung... I want to try this recipe for Thanksgiving: Cranberry Salsa Process in a food processor: 1 12 oz bag of frozen cranberries 1 bunch cilantro 1 bunch green onions, sliced juice of 2 limes pinch of salt sweetener equal to 3/4 cup of... While I realize not all of us are in the berry rung... I want to try this recipe for Thanksgiving:

Cranberry Salsa
Process in a food processor:
1 12 oz bag of frozen cranberries
1 bunch cilantro
1 bunch green onions, sliced
juice of 2 limes
pinch of salt
sweetener equal to 3/4 cup of sugar

Now I'm planning on going easy on the sweetener... I figure I can always make it sweeter if necessary, but can't take the sweetener out. I'm going to serve this over cream cheese poked with holes all over and serve it with regular and flaxmeal crackers. ]]> Food and Cooking Chat Suzanne_H http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82924-cranberry-salsa.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82788-ground-flax-revolution-rolls.html Wed, 11 Nov 2009 19:06:39 GMT I've been adding 1-2 Tbs of ground flax to my revolution rolls. I wasn't really crazy about the original recipe, I found it to be to light and fluffy. Adding flax seems to improve and add to the texture, making it taste more like a bread. I have also added ground flax to my danishes. Great source of fiber too. Just wanted to share this idea in case anyone wanted to try it :) ]]> Food and Cooking Chat jcapulet http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82788-ground-flax-revolution-rolls.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82771-amazing-turnip-gratin.html Wed, 11 Nov 2009 03:18:32 GMT in a 12" iron skillet, I poured 2 tbsp olive oil turned the fire on and threw in a piece of bacon to cook. When the bacon was done, i pulled it out to drain on a paper towel and layered thin slices of rutabaga and turnip sprinkling salt over the layers and doting with butter before the last layer went on. I poured 1/2 cup heavy cream over it covered with foil and stuck it in a 400* oven for 45 min-1 hr. OH MY GOD GOOD. crumbled the bacon on top to serve.:spin: ]]> Food and Cooking Chat copaiba http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82771-amazing-turnip-gratin.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82740-question-about-cooking-stuffed-jalapenos.html Mon, 09 Nov 2009 21:16:17 GMT I've made stuffed green jalapenos (with both hard cheese and cream cheese). The filling always tasted good. The jalapeno, however, tasted more like a bell pepper instead of a jalapeno. That made it kind of yucky. I've had "poppers" (pre-Atkins) and remember the jalapeno, even though breaded, did not taste like a bell pepper.

Any suggestions? ]]> Food and Cooking Chat jcapulet http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82740-question-about-cooking-stuffed-jalapenos.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82706-making-revolutionary-rolls.html Sun, 08 Nov 2009 18:22:16 GMT Hi guys..

I know this may be a bit of an odd post, but I am completely lost here. I tried to make the revolutionary rolls.. but for the life of me, I cannot beat 3 egg whites with 1/8 spoon of cream of tartar and a pinch of salt enough to have it stiffen up.

I don't have a food processor, but I have a blender. I threw it all in the blender and let it run for a couple minutes.. nothing.

What am I doing wrong? ]]> Food and Cooking Chat dxbfatguy http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82706-making-revolutionary-rolls.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82534-storing-chilli-peppers.html Tue, 03 Nov 2009 16:50:10 GMT I don't really have a garden but do have some spaces where I have pots of plants and this year I have a crop of small red chillis. They are mostly turned red by now and I guess are ready for picking, but with us both suffering from colds/flu/chest infections I don't think I shall want to cook them with yet.

I am not sure of the best way to store them to use later in the year. Any advice? ]]> Food and Cooking Chat Elizellen http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82534-storing-chilli-peppers.html http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82443-splenda-conversion-packets-granular-liquid.html Sun, 01 Nov 2009 18:38:54 GMT Does anyone know how to convert from splenda packets to granular to liquid? A lot of the recipes I have use one or the other...I've been guessing or ripping open 14 packets for a recipe bacause that's what it calls for when it would likely make more sense to use granular. ]]> Food and Cooking Chat JulieB http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/82443-splenda-conversion-packets-granular-liquid.html