I know this is a couple months old but I’m bumping this to rave about these little tuna croquettes. I’ve made them a couple times out on the grill (indirect, of course) and they’re lovely.
I follow the recipe only loosely, subbing jalapenos for the bell peppers and using celery salt, cinnamon and nutmeg (w00t Microplane!) instead of the Old Bay.
The last time I made them, I used two cans of tuna and a can of crab from Trader Joes. It won’t be the last time for that variation.
I didn’t have a muffin tin or the paper cups the first time I made this so I free-formed some little meat loaves on open trays before putting on the grill. It came out so well, I sought and bought a thrift store muffin tin (w00t, 98 cents for a nice new double wall number!). I haven’t tried freezing them but they pop out of the fridge and in the the microwave for half a minute for a nice little snack.
I think I’ll be trying some other add ins like capers, a couple cloves of garlic minced fine, giardiniera and maybe feta instead of cheddar.
I realize this post is months old, but it illustrates one of the problems with low carb diets. No one agrees on what low carb is. I looked up the nutrition information for buckwheat groats and found that a 4 ounce serving had 32 grams of carbohydrates. Even subtracting 5 grams for the fiber content leaves 27 grams of carbohydrates. That’s almost 50% of my daily carbohydrate intake and without enough nutrient density to make it worth the investment. To me, low carb is 60 grams per day, no carb is 20 grams per day. What do the rest of you think it is?
I’ve been making eggs on the weekend, but on weekday mornings when I don’t have time to cook anything I’ve been eating some kind of meat protein (usually a few oz. of salmon, either canned or smoked, or kipper snacks) and a handful of nuts (typically almonds).
Eggs & sauteed onions work. I’ve had more time to play with different recipes of late and even some of my mistakes were OK.
*Crushed peppers in with the onions? Its a Really bad idea: instant heartburn. Add your pepper on your plate at the table.
*Wine splashed in will over-power everything unless its just a spoonful (and you’ll still end up with green eggs). A splash of vinegar instead is Much better.
*Don’t forget a small pinch of salt.
If you have the time:
Saute the onions 20 min before cooking the meal. When you want to cook the eggs, use the liquid from the sauteed onions pot instead of using butter on the fry pan where you are going to cook your eggs. (and store the onions in the fridge for another meal).
Yes, your eggs may boil a little in the fry pan as they are cooking and you may need to keep at them with a spatula, but the eggs won’t really stick to the pan. Also, when they are getting close to being done, you might want to turn off the burner
and let the residual heat do the final work.
I serve the eggs on a plate, but you might like the sauce enough to wish it was served in a bowl.
You probably mean gliadin, not ghrelin. Wheat doesn’t produce a human hormone.
And yeah, wheat breeding for thousands of years has centered around increasing the gluten/gliadin content for better breads. That’s why older types of wheat (farro, kamut, durum, einkorn, etc… ) don’t make nearly as good of breads as normal hexaploid bread wheat.
It’s not something new at all. Now whether those proteins cause something interesting to go on with human physiology, I don’t know.
He’s saying wheat stimulates the production of ghrelin by the stomach. I can’t comment on the accuracy of the statement but he is not saying that wheat contains ghrelin.
I’m not a carb or calorie counter and mostly go by feel. But I do read labels and will shy away from any single serving of something with more than about 10g of net carbs for day to day meals and snacking. So while babyback ribs start off no carb, I look the other way when I apply a rub with some sugar. Traditional and non-starchy veggies like tomatoes and carrots generally get a free pass.
But, ya, the 27 grams in a serving of buckwheat won’t be on my plate unless it is a special occasion and I’m cheating.
After years of choking down some kind of breakfast because “it’s the most important meal of the day” I finally decided that goddammit I’m an adult and I get to decide what I eat. So I don’t eat breakfast. It works for me.
When I did eat breakfast, scrambled eggs with a little cheese was my go-to (no milk in the scrambleds).
Just a additional fast low carb bread substitute, microwave a slice of American Cheese till it bubbles and browns. It will harden into a cheese like ‘crust’ that can be used somewhat like bread and may satify the bread craving.
I made a batch of these last night. They were cooked outside on the grill again. It was freezing cold last night but oh well.
This time was two cans of Trader Joe’s skipjack and a can of Trader Joe’s crab. Double veggies has been working well. Two whole eggs and two whites stuck everything together. New this time was a couple spoons of tiny capers (peppercorn-sized) and four cloves of fine minced garlic. I still want to try feta but had to use of the last of the cheddar.
You came into a thread seeking information on low carb breakfasts to ask about steel cut oats, blueberries and yogurt? It’s not bad for you, but it’s kind of the superlative of a non sequitur. There’s nothing low carb about any of those items. It’s like popping into a thread about vegan choices to ask about bacon wrapped scallops.
I do eat McCann’s oatmeal for breakfast on the weekends. It’s 30 g carbs. It’s doable if you’re having zero carb foods like mahi mahi for lunch and dinner with a side of asparagus with 6 g of carbs. Blueberries have 10 g of carbs for 1/2 cup and if the OP had a Dannon light & fit Greek yogurt that would be 9 carbs.
So after 2 months I’ve come to the conclusion that I’m not cut out for ‘diets’, I just don’t have the willpower/care enough plus food is an easy pleasure and I’m a hedonist at heart.
Instead I’ve gone to just being a bit more mindful about what I eat overall. If I have eggs for breakfast I’ll have 1 small slice of toast, or none at all. If I eat oatmeal it’s the real stuff, with a bit of fruit. I’m avoiding the junk, snacking on nuts or cold chicken or tuna instead of bread & butter. I need to try the muffin things again, and get better about doing a cooking day to have good stuff to eat through the week.
I can’t make myself give up dairy, and I like a smidge of sugar in my giant tea mug, and then there’s my evening glass o’ red wine… yeah, the low carb thing isn’t going to work. I think keeping an eye on the GI is a better way to go, for me anyway.
