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My journal of following the LCE plan.
Comparing Recipes
Posted 09-28-2009 at 04:56 PM by katlupe
It is so hard for me to keep my mouth shut when I see or hear people discussing low fat foods. Like for instance on facebook right now, there has been an on going discussion regarding low fat cream of chicken soup. I mentioned to a FB friend that I make my own mixes because if you take a look at the ingredient label of Campbell's cream of chicken soup you'd be wondering what EXACTLY was in there! As a modern homesteader, I have made my own mixes for years now. But have changed even that since going low carb.
So now the friend did figure out her own recipe but it is low fat and no sugar which is good of course. But the discussion between her and her other friends was all about not wanting any butter in it at all.
I found a new recipe for it myself today and I can't wait to try it. Mine of course, has butter AND heavy cream. And EGG YOLKS! I doubt that any of them would want to try it. It is called Low Carb Cream Of Chicken Soup. Very simple. I will tell you the ingredients of the other one includes flour, cornstarch and milk. Probably as bad for me as Campbell's. Campbell's did have MSG in it and that is VERY bad for you too.
katlupe
So now the friend did figure out her own recipe but it is low fat and no sugar which is good of course. But the discussion between her and her other friends was all about not wanting any butter in it at all.
I found a new recipe for it myself today and I can't wait to try it. Mine of course, has butter AND heavy cream. And EGG YOLKS! I doubt that any of them would want to try it. It is called Low Carb Cream Of Chicken Soup. Very simple. I will tell you the ingredients of the other one includes flour, cornstarch and milk. Probably as bad for me as Campbell's. Campbell's did have MSG in it and that is VERY bad for you too.
katlupe
Total Comments 6
Comments
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would love to know that recipe. can you tell me in email or how to find it on this site? loosieone777@aol.comPosted 09-30-2009 at 10:22 AM by Bachame
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I've been fighting the MSG thing 30 years now, LOL. I used to own a Chinese restaurant, and I was a student of a Chinese acupuncturist. I used to crack up that everyone I worked with believed in using herbs and whole foods, but thought MSG was the best thing ever. When I was a teen, I looked up how it worked, and discovered it causes kind reaction to your tongue, which enlarges and swells the tastebuds so more surface area is exposed to the food. That sounded just like an alergic reaction to me and it grossed me out too. Not to mention the horrible headaches and arthritis flares it caused me. The low fat thing drives me crazy too: people will eat any kind of chemical or garbage as long as they perceive it to be low fat. My MIL was registered dietician in the 40's to early 60's (and the publications she gets look to me as if they have not learned anything since then either, lol). She should know about food and nutrition, but she will eat ANYTHING as long as its low fat. I was really grossed out when they started buying those awful potato chips and foods with the fake fat. The side effects (diahreah, bloating, pain, vomiting) some people experienced still didnt convince them it was not something people should eat.
Love the sound of your recipe.
I make a lot of things with eggs, cream and butter as a base-- I have this odd idea that the good Lord intended us to eat real food instead of plastic! It was even hard for me to accept splenda, but I had gotten to be a sugar nut, so I started using it to help me quit. Thanks for all your great blogs!Posted 10-01-2009 at 05:35 PM by Oonagh -
I do understand what you mean about the Splenda. I was planning on only using the Stevia. Then along came the sugar free DaVinci syrups............well, the desire to use them was greater than my resolve not to use Splenda. So I do not eat something with them daily or large amounts when I do. It is just that sometimes I want the "Mock Danish" with gingerbread syrup or a strawberry egg cream or an occasional piece of sugar free chocolate candy. And they are sweetened with foods I said I would not use. So it satisfies my sweet craving.....even if I eat just a little. Which is surprising as I used to eat a whole bag of Reese's miniatures! So if it keeps me on my low carb plan then I have to go for it....for now.Posted 10-02-2009 at 11:50 AM by katlupe - I haven't tried it yet. So if you do make it post on here how it was or what changes you made or would make.Quote:Originally Posted by Bachame
would love to know that recipe. can you tell me in email or how to find it on this site? loosieone777@aol.com
I don't have the carb counts done for it yet either since I hadn't tried it yet.
Low Carb Cream Of Chicken Soup
2 cups chicken stock
1/3 cup minced chicken
4 tablespoons heavy cream
2 egg yolks, for thickening
Salt and pepper, to taste
Heat the chicken stock and add the chicken. Whisk cream and yolks into hot stock. Simmer for 1 minute. Do not bring to a boil.
If desired, add cooked low carb vegetables but do not boil.
Makes 2 Servings
Enjoy!
katlupePosted 10-02-2009 at 12:10 PM by katlupe - We're together on the DaVinci syrup. I am going to make you soup tonight unless something comes up. And you got me hungry for the mock danish. Is it cooling off there yet? My family thinks soup is only for when it is cold outside-- my daddy and I used to eat soup any time of the year. I make soup or stew or chowder out of anything and everything i can think of ,as long as its real food. It's HOT still in the afternoons, but the evenings are pleasant so I am going to make soup anyway. It's fall on the calendar, right?Posted 10-02-2009 at 01:35 PM by Oonagh
- Cold here. Getting my big wood heating stove ready to fire up. Using a kerosene heater right now though as the big stove would be too hot. I think it was 38 when we got up. Rainy, breezy and cold. One of my horses will not leave the barn because her paddock is so muddy.....they love snow but hate this weather and especially mud. Soup sounds good. I have a low carb recipe for BLT soup I need to try.Posted 10-02-2009 at 03:03 PM by katlupe
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