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 Slow Carb Cookbook 
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Post Slow Carb Cookbook
For the few people here on the slow-carb (OR ANYONE THAT JUST WANTS TO EAT SOME BADASS HEALTHY MEALS) I'mma start posting up some meals and how I make them so hopefully you goons can do the same and we can all share a bit of fuds.

DR. ROBOTNIKS MEAN BEAN CURRY:

Code:
Required hardware:
Crock Pot - small size will work fine.
Frying Pan - I really just hope I used the right term for whatever you cook bacon on the stove with.

Time commitment:
4 - 8 hours (DONT FREAK OUT YOU JUST LET IT SIT THERE)

Foodstuff:
Kidney Beans (1 can)
Black Beans (1 can)
Lentils (1 can)
Green Beans (1 can - optional, but recommended, maybe even a second)
Turkey Bacon (6 strips MIGHT be overkill for some, not for me.  aim for about 4)

Seasonings:
Hot Yellow Curry Powder (madras?)
Cumin (YES I KNOW ITS ALREADY IN THE CURRY POWDER)
Sea Salt
Black Pepper
Red Pepper
Soy Sauce (HIGH SODIUM, DONT BE AN ASSHOLE, JUST DRINK MORE WATER)

Instructions:

Open all cans.  Dump all cans into crock pot.  Stir it up so it's all mixed.  Add seasonings in whatever order.  You are going to want to use a lot of seasoning because your pot is huge and they are stewing in juices.  Bean juices.  Stir often when seasoning (after you finish putting a bunch of each).  Every few hours come back and smell it.  If it doesn't smell strongly add more seasoning.  Towards the end of whatever time you have to let it cook, pull out glassware (f**k TUPPERWARE) containers and store it into roughly 4 servings, one can per container is the goal but you're eyeballing it like a boss so you don't care.

Store the containers over night.  The stuff just taste better when it sits in there over night.  Open it the next day and set it in the microwave while you cook the strips of turkey bacon.  I tend to wait until my bacon is mostly done and heat that s**t up.  Remove the bacon from the pan and let it sit for a minute or 2 before breaking it into pieces.  Sprinkle those delishus bitches in and you've just made the bean curry INTO THE MEAN BEAN CURRY.

Eat that s**t.


Next time I make this (tonight) i'll try and measure tbsp/tsp values but dudes I just dump a lot in there like enough to cover the top with a light mist of color then stir that s**t up.

Spice guidelines: You are going to get spice from your red and black pepper. Red pepper adds no flavor just heat, black pepper adds a peppery smoke flavor and heat. You are going to get spice AND a lots of flavor from your curry powder, your cumin tastes like it smells but works well with the salt flavor and compliments the cumin in the curry powder. I have been trying to put more and more soy sauce, because for the beans to stand on their own without a meat in them, I feel like they need a bit more of that salt flavor.

Hopefully someone likes it. IF NOT I DONT CARE NOW I KNOW WHAT I DID TO MAKE IT.

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Wed Aug 17, 2011 4:58 pm
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Post Re: Slow Carb Cookbook
Can I sub the turkey bacon with shrimp?

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Wed Aug 17, 2011 8:34 pm
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Post Re: Slow Carb Cookbook
Sounds too spicy for my tastes, but otherwise pretty good.

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Lets make like a dick and wrap it up.
The irony.


Wed Aug 17, 2011 8:48 pm
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Post Re: Slow Carb Cookbook
Pshh red pepper adds all the flavor I need. Sorry if my Arizona tongue is too much for you.


Wed Aug 17, 2011 8:59 pm
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Post Re: Slow Carb Cookbook
When I started slowcarbing, I was doing different meals ALL THE TIME. Now I'm all Dr. Boring Pant MD, so here's how it goes down:

12 eggs
1 carton of egg whites
1 bag of lentils
2lb. bag of frozen spinach
10lb. bag of chicken leg quarters

Eggs and chicken will last approx. 2 weeks. The rest, 1 week.

-SUPER TASTY CHUN-LI THIGHS AND BLASTBEAT STICKS

1 leg quarter
SALT&PEPPER
cumin
rosemary

Season chicken to taste. Bake at 375 degrees for 45 minutes. I usually cook as many as I can fit on my cookie tray. ENJOY THE TASTE OF CHINA*

-RACIST EGGS

2 eggs
2 eggs worth of egg whites
SALT
pico de gallo

PUT THAT ALL TOGETHER AND GRILL IT DONE

Add a side of lentils and spinach to each one and you has a MEAL.
*Not really.

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Wed Aug 17, 2011 9:28 pm
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Post Re: Slow Carb Cookbook
I LOVE YOU ALL SO MUCH

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Wed Aug 17, 2011 11:51 pm
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Post Re: Slow Carb Cookbook
I'm going to have to try these for the recipe names alone.

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Thu Aug 18, 2011 3:48 am
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Post Re: Slow Carb Cookbook
I'll eat with you, if you want, Xeo.


Thu Aug 18, 2011 4:44 am
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Post Re: Slow Carb Cookbook
Great Thread, OmNomNomniDeth:

Code:
TS LOVES THE COCK CHILI

Serves: 4-6
Prep: 10 min
Cook: 60min+
Protein: about 30-40g/serving

Ingredients:
One 28 oz. can diced tomatoes
Either 1 lb Ground Beef, 1 lb Ground Turkey, or a combination
Two 15 oz cans of beans (either Pinto, Black, Kidney or a combination)
1/2 small onion, diced or 1 tbsp onion powder
1 small green bell pepper, diced
1 tsp of garlic powder of one whole clove of garlic chopped
1 cup of chicken or beef stock
1 packet of chili seasoning
¼ tsp of cayenne pepper
½ tsp of ground cinnamon
salt and pepper
(optional: small jalapeno, chopped)

Steps:
Heat the a nonstick pan (if you have one with a lid.  If not, use a large pot with lid)to medium-high, uncovered.
Throw in 2 tbsp of olive oil to the bottom of the hot pan, and toss in the diced onion and pepper with a little salt and pepper.  Saute for about a minute, then throw in the diced garlic.  Saute until the onion starts to turn translucent, then toss in the meat (that's what she said).

Brown the meat in pan on medium-high.  While it’s browning, drain and rinse the beans and the tomatoes.  It’s important to drain and rinse the tomatoes well, since a lot of sugar hides in the tomato juice.

After the meat is almost done, add in the chili seasoning, cayenne, cinnamon, and more salt and pepper, and pour the beef stock in (it'll be soupy at first but don't worry it'll thicken).  Now's the time to add the jalapeno if you like it spicy (unfortunately for me I don't like the spice as much if I don't have some crackers or potatoes to soak it up in my belly).

Add in the beans and tomato, bring to a simmer.  Cover and lower heat to medium-low and cook for at least one hour.  Stir every 10-15 minutes and add more stock or water if it is getting too thick.  It should have a good stirrable consistency and have a little liquid.  Taste about halfway through to check seasoning and add more if desired.  Cook longer (up to 2 hours) for better taste, but you may have to add more liquid.

Serve warm topped with diced red onion and eat with a side of slow carb vegetables or a salad.  It will fill you up!


It's slow carb because it doesn't have a tomato sauce (e.g., sugar) base, it's just chopped and rinsed tomatoes with a s**t ton of spices and meat and beans. Way better than any s**t you'd get in a can.

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Last edited by Doombot on Thu Aug 18, 2011 12:19 pm, edited 1 time in total.



Thu Aug 18, 2011 11:26 am
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Post Re: Slow Carb Cookbook
THAT NAME IS BORING THEREFORE AWFUL

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Post Re: Slow Carb Cookbook
Trampoline Sasquatch wrote:
THAT NAME IS BORING THEREFORE AWFUL


Better?

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Thu Aug 18, 2011 12:20 pm
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Post Re: Slow Carb Cookbook
That car got cooked!




































lololollol

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Post Re: Slow Carb Cookbook
ilol

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Fri Aug 19, 2011 1:15 am
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Post Re: Slow Carb Cookbook
Cars are for binge days only.

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Post Re: Slow Carb Cookbook
Another thing we like to make on the weekends is a whole roast chicken. Lasts a couple of days and you can eat the shredded chicken with beans/lentils/spinach. It's a good break from the usual grilled chicken breast we do.

Code:
You Can't Rape The Dead Roast Chicken

Ingredients
1 whole roaster chicken
Garlic Powder, 1 tbsp
Lemon Pepper, 1tbsp
(optional) cinnamon, 1 tbsp
Olive Oil, 2 tbsp
Salt, 1 tsp
Pepper, 1 tsp
Dried herbs (basil, oregano, whatevs), 2 tbsp

What to do
Preheat oven to 425

Rinse that chicken in the sink.  Get sensual with it, don't be shy.  Set it on a roasting pan or cookie sheet and dry it off with paper towel.  It should be dry so the skin gets crispy.

Rub that s**t with all the dry ingredients.  Massage it in, under the skin if you can.  Just give it a good coating of herbs.  Get creative with stuff in your spice cabinet if you want, like paprika or curry powder.

Next, rub the olive oil into the chicken.  Why the olive oil after the herbs?  Because if you put the oil first, the seasonings will be blocked from being absorbed into the chicken.  The olive oil is to crisp up and brown the skin.

Slap that beautiful baby (like she owes you money) into the oven, uncovered.  Roast for anywhere from 30 minutes to an hour depending on the size of the chicken.  At 30 minutes, start checking the temperature every 10 minutes with the thermometer.  The temp should be 165 in the deepest part of the breast, and the juices should be clear.

Pull it out of the oven and cover with foil and let it rest for 10 minutes so the juices get absorbed back into the meat.

Serving suggestion: pick at that bitch like a caveman.  If juices and pieces of skin aren't dangling from your chin, you're doing it wrong.  Alternately, carve it up like you would a turkey by removing the breasts and drumsticks and picking out and shredding with a fork any remaining meat.

s**t be juicy, yo.  Serve with Omnomnomnideth's Robotnick Mean Bean Curry or some lentils.

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Post Re: Slow Carb Cookbook
everyone #doinwork on twitter for everything you eat on binge day.

it'll be fun. and adrian and I already started. so you're late.

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Omni's beard is going to be on my taint.
It was in a vision I had just the other day.


Sat Aug 20, 2011 2:24 pm
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Post Re: Slow Carb Cookbook
Also i'm going to try that chicken this week duder, if I can figure out what kitchen utensils I need for it.

Are you going to be at pax? or at least at mag?

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It was in a vision I had just the other day.


Sat Aug 20, 2011 2:25 pm
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Post Re: Slow Carb Cookbook
I'm going to FagMest, for sure. You don't need anything special for that chicken. Just a shallow cookie sheet pan will work. Just line it with foil to catch all the oil and grease. But no matter what you do the pan/sheet you roast it on is going to be messy as f**k.

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Sat Aug 20, 2011 4:49 pm
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Post Re: Slow Carb Cookbook
Hey Omni, could you edit in that slow carb crash course from that first thread or other whatever about the slow carb diet into the OP? IT WOULD KICK ASS


Sat Aug 20, 2011 10:26 pm
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Post Re: Slow Carb Cookbook
Buy the book.

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Post Re: Slow Carb Cookbook
Fatty.

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Post Re: Slow Carb Cookbook
I'm so fresh you can suck my nuts.


Sat Aug 20, 2011 10:49 pm
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Post Re: Slow Carb Cookbook
Can't. Carb.

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Sun Aug 21, 2011 12:41 am
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Post Re: Slow Carb Cookbook
gourav wrote:
You don't need anything special for that chicken.


Just some Xanax.

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Thu Aug 25, 2011 10:11 am
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Post Re: Slow Carb Cookbook
Code:
Doombot's I'm too lazy to cook so I went to Chipotle and got a salad

Order a salad with black beans, double steak, fajita veggies, guacamole and salsa.
Eat it.


It's a little pricey but I'm saving money by NEVER GOING OUT TO EAT EVER EXCEPT ON SATURDAYS, so it's worth it on those days you don't feel like cooking.

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Thu Sep 15, 2011 7:43 pm
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Post Re: Slow Carb Cookbook
I've got a couple of different seasonings for the beans. I made the switch to dried beans and holy f**k it's so much cheaper for barely any extra prep work.

I'm trying to take the eat boring principal to the max and just chain eating pots of various beans with some green beans. I cook various meats (by various I just mean turkey bacon, repeatedly.) and put them in the bowl.

Handful of spinach where applicable.

Binge days eat everything.

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Omni's beard is going to be on my taint.
It was in a vision I had just the other day.


Mon Sep 19, 2011 12:04 pm
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Post Re: Slow Carb Cookbook
Omnideth wrote:
I've got a couple of different seasonings for the beans. I made the switch to dried beans and holy f**k it's so much cheaper for barely any extra prep work.

I'm trying to take the eat boring principal to the max and just chain eating pots of various beans with some green beans. I cook various meats (by various I just mean turkey bacon, repeatedly.) and put them in the bowl.

Handful of spinach where applicable.


I'm about the make the switch to dried beans too. We have a crock pot, so why the f**k not? And a dollar for one 15 oz can or a dollar for a whole bag that makes about 4-5 times that amount? No brainer.

Beans are definitely a staple for me and you can make it interesting by throwing in ground beef or some grilled chicken, avocado and cilantro. Another thing I do is make refried pinto beans and throw on everything I normally would for a taco (minus the cheese or sour cream), like shredded lettuce, diced tomato, onion, cilantro, green chile and some chicken or beef, and it's godly.

My problem is meat in the morning. I guess I could switch to beans instead of sausage, but I love me some pork sausage to counterbalance the blandness of the egg beaters. I did shop around for the best "protein for my calorie" option in pork sausage, but it's still about $1.25 a serving. Maybe I should figure out how they season pork sausage and see if I can get that into some mashed beans to see if that would work for me.

Quote:
Binge days eat everything.


It gets harder every week to eat "everything". It's a good thing, but after a small #1 from Burger King or a couple of slices of pizza I feel like I'm going to explode. I have to very carefully plan what I eat so that I can get all my cravings in without feeling like Jabba the Hut by the end of the day.

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Mon Sep 19, 2011 12:46 pm
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Post Re: Slow Carb Cookbook
Dude, turkey bacon. Cook it all in one day and ziplock it. Bring it back to life with a conventional oven on the lowest toast setting. I don't even season my eggs and my lentils are pretty bland, so the t-bacon really brings the flavor. I do 4 strips every breakfast. Lasts me a whole week.

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Mon Sep 19, 2011 1:06 pm
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Post Re: Slow Carb Cookbook
Most Turkey bacon I've seen has a couple of grams of sugar (!) or a shitload of sodium. I'll do some more looking next time I'm at the store.

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