LOW CARB VEGETABLE CASSEROLE - FOODS TO HELP YOU LOSE WEIGHT FAST - INDIAN WEIGHT LOSS RECIPES
Low Carb Vegetable Casserole
- The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This usually means the leaf, stem, or root of a plant.
- A person with a dull or inactive life
- A person who is incapable of normal mental or physical activity, esp. through brain damage
- edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
- any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower
- A plant or part of a plant used as food, typically as accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean
- food cooked and served in a casserole
- large deep dish in which food can be cooked and served
- A dish of glass or earthenware, with a lid, in which food is baked and sometimes served; Food, such as a stew, cooked in such a dish
- Low-carb jerky products are those containing 3 grams of carbohydrates or less per serving size. The Jerky.com homepage features a section of products that fall into this category.
- Low in carbohydrates
- Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption usually for weight control or for the treatment of obesity. Foods high in digestible carbohydrates (e.g.
Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.
In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini -- while zucchini turns out to be more intriguing than you ever imagined.
Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields -- scientists, growers, produce distributors, and chefs among them.
Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section -- spectacularly innovative recipes suggested by professional chefs.
Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.
Elizabeth Schneider's Uncommon Fruits and Vegetables set a standard for exact yet lively investigation. Vegetables from Amaranth to Zucchini follows in her earlier book's footsteps to create a compelling guide to 350 common and exotic vegetables. This seed-to-table exploration does more, however. In addition to its usefulness as a reference work (vegetables are, for example, listed by their market, botanical, and common names), the book offers 500 up-to-the-minute recipes--such as Shredded Yellow Squash with Garlic Chives and Baked Sweet Potato-Apple Puree with Horseradish--valuable advice on seasonality and selection, multiple-method cooking instructions, and color photos of all the entries that make market identification a breeze.
Interested in amaranth? Find its entry and discover, first, the magenta-veined plant's common aliases (among them, the Caribbean callaloo, the Indian bhaji, and the Korean namul); an engaging vegetable biography that distills information from many fields (for example, the Greeks thought amaranth immortal); information on selection, storage, and preparation (use the vegetable's tiniest leaves for salads; steam, braise, or saute the larger "with garlic, shallots, tomato dice, and a touch of chilies"); and full-dress recipes (such as Garlicky Saute of Amaranth and Tomatoes, Cuban Style). A final section, called Pros Propose, offers recipe sketches from cooking experts, like Paula Wolfert's Amaranth and Sheep's Milk Cheese. This lucid organizational scheme, common to all the entries, and Schneider's expert handling of it, promote a full yet relaxed familiarization with the selected vegetables. This is one of those few books that most cooks will want, as well as need, to own. --Arthur Boehm
Ham & vegetable casserole
First low carb casserole test. It's REEAAALLLY GOOOOD!
250 g ham
450 g broccoli-cauliflower-carrot mix
50 g salami (low fat)
100 g onion
2 dl cream (15% fat)
2 dl water
The whole thing has 868.7kcal
26.5 g carbohydrate
75.9 g protein
52,9 g fat
Vegetables (onion, garlic, red bell pepper, green bell pepper, squash, egg plant) in clay pot
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