Useful Site for Printable Low Carb Lists

I'll make this short and sweet. Check out this site. I have found it very useful.

http://lowcarbediem.com/

That's it!

Where Have You Been All My Life?

This may sound crazy, but when I got this tool last January and tried it out, that is exactly what I said.  "Where have you been all my life?'

The picture looks so...unprepossessing...that I had my doubts when I ordered it, but once I used it, and saw how it worked and why it was designed that way, I was sold. It has been my go-to utensil for breaking up and browning ground beef, sausage, etc. ever since.

So take my word for this: If you cook ground meat, you want one! I only regret the years I spent making family meals without this baby. It makes the job of breaking up the clumps of meat so much easier! (Lisa, would you like one for Christmas?)

Kathryn's Amazing White Clam Sauce (for pasta)

My mom made this once in a while during my childhood. I don't know where she found the recipe; I have never seen a similar one anywhere. All I can say is, she never made it often enough! It is that amazingly good. This goes back way before microwave ovens, so we melted the cream cheese in a pot over low heat on the stove. Nowadays, the microwave can make it even faster and easier. 

8 ounces cream cheese

1-2 cans clams depending on how thick you want it (my mom just used one, a neighbor liked it better with two)

1 pinch basil

Melt the cream cheese, slowly add clam juice and stir until smooth, add clams and basil and heat gently.  Serve over your choice of low carb pasta substitutes. 

I recently discovered kelp noodles, and want to try this on them some time soon. When I know more about them, I will post here. So far I believe they soften nicely if simmered in a liquid. They have literally no flavor, so they will take on whatever flavor they are simmered in or otherwise exposed to. I'm thinking that simmering the kelp noodles in clam juice might be just the ticket for this dish. 

I have, at times, added sautéed onion or other veggies to the sauce, but they are completely unnecessary.  I also think this has potential as a really unusual dip. 

Low Carb Lemon Curd

Simple and Easy Low Carb Lemon Curd

1/2 cup = 120 ml freshly pressed lemon juice
3 extra large organic eggs
1/2 cup = 120 ml = 100 g erythritol crystals
7 tablespoons = 100 g unsalted butter
10 drops Sweetleaf Vanilla Stevia 

Directions

1.    Put everything in a saucepan and heat over low heat whisking all the time until the mixture is thick.

2.   Store in the fridge in an airtight container.

***Gay's Note: This made about 2 cups. I didn't have extra large eggs or unsalted butter, so I used 4 large eggs and regular butter. It came out fine. Possibly addictive! The vanilla stevia and erythritol you can find at Amazon. The stevia drops come in a lot of interesting and possibly useful or fun flavors. I am just beginning to explore them. This vanilla one, I am already finding useful. See links below for more information. 

Nutrition information	Protein	Fat	Net carbs	kcal
The whole batch:	25.1 g	99.7 g	4.1 g	1014 kcal
Per portion if 4 portions in a batch:	6.3 g	24.9 g	1.0 g	254 kcal
Per portion if 6 portions in a batch:	4.2 g	16.6 g	0.7 g	169 kcal
Per portion if 8 portions in a batch:	3.1 g	12.5 g	0.5 g	127 kcal
Per portion if 10 portions in a batch:	2.5 g	10.0 g	0.4 g	101 kcal
Per 100 g lemon curd:	5.7 g	22.7 g	0.9 g	230 kcal
Per 1 tablespoon lemon curd:	0.86 g	3.41 g	0.14 g	35 kcal

original recipe found at: http://www.lowcarbsosimple.com/simple-and-easy-low-carb-lemon-curd/

Green Chili Bacon Breakfast Casserole

 Good! But I don't think it is just for breakfasts. 8-2015

Ingredients:

• 1 package of Cooked Bacon, broken or chopped into chunks
• 12 eggs
• 2 small cans of green chilies
• 2 cups shredded cheese, your choice (I chose cheddar or colby jack)
• 1/2 cup butter, melted
• salt and pepper

Directions:

Preheat oven to 350 degrees F.

Cook bacon - don't burn it! Put bacon pieces on the bottom of a 9X13 baking dish.

In a bowl scramble eggs with green chilies and salt and pepper.

Then stir shredded cheese and melted butter into egg and chili mixture.

Pour mixture over bacon and bake for 40 minutes (or until set).

Cut into squares and serve.

This easy egg breakfast casserole is a fantastic breakfast to make on Sunday, and grab a square and reheat in the microwave throughout the week for a hot and nutritious breakfast.

http://www.deliciously-thin.com/easy-breakfast-casserole.html

I'm betting this would be good with breakfast sausage substituted for the bacon, and possibly a few low carb sautéed veggies stirred in. 

Cabbage Noodles

This is another one that is almost too simple to be called a recipe. But here is the gist of it:

Ingredients:

raw cabbage
butter
Seasoned salt (I usually use Paula Deen's House Seasoning)

I cut the cabbage in wedges and remove the core. Then I slice it into roughly half inch slices, or the width of a wide egg noodle. You may slice it any width you prefer.

I usually fill a microwave steamer with the cabbage and add a little water to the bottom, and nuke it until it's tender. You could also steam it on the stove-top. It may take several rounds to cook it all, depending on how much you are making.  I haven't tried it in a pressure cooker, but I just may.

While still hot, remove the cabbage noodles to a bowl and season generously with butter and seasoned salt to taste.

That's it! Easy, versatile, delicious.

You could also season with bacon grease or chicken fat for another good version.

Addendum: Last night, I made this with olive oil, Paula, and True Orange Orange-Ginger Powder, I had some extra vegetables that needed to be used, so I threw in half of a yellow pepper and half of a green pepper, and an onion, all sliced into bite-sized pieces. It turned out great, too.

Rich Cheddar Cheese Sauce

Rich Cheddar Cheese Sauce

I made this in quantity and stored it in the refrigerator. It has been very useful on steamed vegetables, and stirred into a Mexican dish that came out too spicy for us. I like to use a sharper cheddar for more flavor, but I just learned recently that extra sharp cheddar can give you an odd, grainy texture. I wondered why that happened!

Ingredients: 1 cup heavy cream 1/2 cup water 1 lb cheddar cheese 1/4 teaspoon garlic salt 1 teaspoon mustard 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce Use a double boiler or place saucepan into a larger pot of boiling water. (I had great luck using a temperature controlled induction burner set at medium low or 175 degrees.)  Add all ingredients, stirring very frequently until smooth (usually about 10 minutes.) Serve warm. This sauce is great over vegetables — especially cauliflower and broccoli. Or add 1 tablespoon of lemon juice to make a cheesy sauce for fish! Makes 16 servings. 0.8 net grams of carbohydrate per serving.

http://www.lowcarbluxury.com/recipes/recipe-sauce05.html

1-7-16 Note: I made a big mistake the other day. I made this lovely sauce, intending to use it for a cauliflower and leftover ham faux mac and cheese concoction. All went well until I added the diced ham, cold from the refrigerator. The cheese congealed around the cold ham pieces and could not be coaxed back into the sauce. I ended up with this weird, lumpy soup with a delicious broth and large, chewy lumps of ham and cheese. Next time, I'll heat the ham first, add it to the hot cauliflower, and then pour the sauce on slowly as needed, and stir. 

Simple Shrimp Salad

Gay’s Simple Shrimp Salad

Created 6/4/15

Feel free to add seasoned salt, herbs, etc. if you like. You won't hurt my feelings! 

12 oz. frozen medium shrimp, thawed

½ c. diced celery

¼ c. diced green or colored pepper

3-4 T. green onion, finely chopped

5 T. Pecans, chopped

½ C. Duke’s Mayonnaise

Remove tails from shrimp if necessary. Chop coarsely. Add chopped vegetables and pecans, stir in mayo. Chill and serve.

Makes about 2.5 cups, or 5, ½ cup servings.

281 calories, 24.6 g fat, 2.9 g saturated fat, 118 g cholesterol, 233 mg. sodium, 57 mg. potassium, 2.5 g carbohydrates, .6 fiber, .6 sugar, 14.6 g protein

Vitamin A 6%, Vitamin C 18%, Calcium 5%, Iron 7%

Sweet and Tangy Soy Sauce Marinade for Pork Chops, Plus

adapted by Gay Griffin July 3, 2015, from the June, 2015 issue of Better Homes and Gardens magazine

I marinated thin pork chops in a double batch of this overnight, then layered them in a slow cooker with shredded cabbage, sliced onion and colored peppers. Poured the marinade on top. About three hours on high, and we had a tasty dinner!

4  6 to 7 oz. bone-in pork chops (I used more, thin ones for more flavor penetration)

1/2 cup reduced sodium soy sauce
6 T. lime juice (Now I use True Lime Powder. I don’t think the amount of maltodextrin is enough to matter much. I got tired of throwing away unused limes.)
¼ c. sugar equivalent sweetener (I have used Splenda and stevia drops)
2 T. flavorless oil of your choice
2 T. apple cider vinegar
1.5 – 2 T.. grated fresh ginger
freshly ground black pepper to taste

Whisk together the marinade ingredients. Taste and adjust seasonings to your preference.

Pour over pork chops. A zip type plastic bag works well. Let them marinate at least 20 minutes. (I’d marinate them a lot longer than that, especially if using thicker chops.)  

Cook the chops however you like. 

Beef or Chicken Fajitas

INGREDIENTS:

1.5-2 lbs skirt steak or other beef or chicken easily cut into strips

1 medium onion, sliced, or 15 medium scallions (green onions) - same amount of carb!

2 large Bell peppers, sliced - two different colors is nice

1/4 cup soy sauce

1/4 cup lime juice (or reconstituted True Lime powder)

1 teaspoon chili powder

2 Tablespoons oil

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 5 servings

PREPARATION:

Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.

Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) 

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

If grilling, remove from marinade and grill.

For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

Serves 5

Nutritional Information: Meat and vegetables, with 1.5 pound skirt steak and green onions, make 5 servings, each with 4.5 grams of effective carbohydrate and 2 grams of fiber (6.5 grams total carbohydrate), 28 grams of protein, and 307 calories per serving.

The marinade could add as much as 1 gram of carb (the whole recipe has 5 grams), but obviously most of it doesn't make it to the table.

From: http://lowcarbdiets.about.com/od/maindishes/r/beeffajitas.htm

"Hungarian Goulash"

I know this is not a traditional goulash, but that is what my mom always called it. 

Please note also that not everyone will like this. My family adores it, and it comes with a story.  If you try it and find it disappointing, I apologize in advance. I hope you will find a new favorite dish, though. 

This is a recipe my mother was given in her college days.  (This would be in the early 1930’s.) We believe she received it from the Hungarian landlady at her boardinghouse. It is a longstanding family favorite.  My brother loved this so much that Mom cooked it for Christmas dinner whenever he came home, and we had it for my pre-wedding wedding lunch for his benefit, since he kindly came home to walk me down the aisle.

2 medium onions, sliced thin

3 tablespoons cooking oil

3 tablespoons Hungarian paprika

3 pounds boneless pork butt, cubed (originally half pork and half veal)

2 pounds sauerkraut, drained but not squeezed dry (the bagged kind)

1 - 28 ounce can stewed tomatoes or 2 smaller cans (last time I used canned diced tomatoes with good result)

wide egg noodles, cooked and buttered (Obviously not a low carb thing, but how we ate it in the good old days. Nowadays, I omit them from my plate or bowl with a small sigh.)

full fat sour cream to garnish

In large pot, heat oil and sauté onions with paprika over medium heat until limp, stirring occasionally.  (Do not brown them.) Add pork cubes, sauerkraut, and canned tomatoes with their juice.  Cook at low simmer for at least an hour and a half, or until it smells delicious. 

****Do not be alarmed by how it smells initially!  The dish undergoes an almost magical change over time. I still don't understand it. ****

Serve with a generous dollop of sour cream on top.  That is the perquisite of low carb! 

Super Simple Sour Cream Dip

This is so simple, I am almost embarrassed to mention it. But I love this stuff!

Two ingredients:

full fat sour cream
garlic salt

I honestly have never measured. I just combine and taste as I go. This is probably a good thing, as your tastebuds might disagree with mine!

So you take some sour cream, sprinkle on some garlic salt, stir, and taste. Adjust as needed.

Good served with pork rinds or your favorite low carb vegetables.

I'm blushing. (Yeah, this is just my speed.)

Paula Deen's House Seasoning

I make this in quantity and use it in or on just about everything. Except dessert!

This is a ratio thing. You can make it in any quantity, large or small, by following this proportion:

4 parts salt
1 part ground black pepper
1 part garlic powder

So...

1 cup salt
1/4 cup pepper
1/4 cup garlic powder

or

4 t. salt
1 t. pepper
1 t. garlic powder

and so forth.

Mix ingredients together and there you go.

Try a small amount to see if you like it.

I have this in a large kitchen shaker for cooking, as well as small shakers for use at the table.

Note: This will tend to clump up in humid weather. Just stir it a little and it will be shake-able again.

If you see a recipe here that calls for "Paula," this is the stuff.

Skillet Chicken Cordon Bleu Recipe

Easy and really good! GG 8-2015

Serves 4

Ingredients:

• 2 tablespoon butter
• 2 tablespoons olive oil
• 4 whole boneless, skinless chicken breast, cubed (or thigh meat)
• 1/2 cup chicken broth
• 4 oz cream cheese
• 2 tablespoons heavy cream
• 1/2 cup overflowing of shredded Swiss cheese
• 1/2 cup overflowing of diced ham

Directions:

In a large skillet over medium high heat cook the chicken breasts in the butter/oil for 10 minutes each side or until browned.

Remove chicken and set aside. In the same skillet add the chicken broth and stir to deglaze the pan.

Add the cream cheese, cheese, cream, and ham. Heat to boiling, stirring often. Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until the inside of the chicken is no longer pink, stirring occasionally.

***Gay's Note: This would be good over Cabbage Noodles, cauliflower rice, or the like.

from:

http://www.deliciously-thin.com/chicken-cordon-bleu-recipe.html

Quick and Easy Mexican Beef and Pepper Skillet

Beef and Pepper Skillet Recipe

Adapted for low carb by Gay Griffin from Taste of Home

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1 pound lean ground beef (90% lean)

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 tablespoon chili powder – only if necessary

1/4 teaspoon salt

1/8 teaspoon garlic powder

1-8 oz. can tomato sauce

1 onion, chopped

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

possibly some zucchini if desired 

3 t. sugar equivalent sweetener (to taste - I like it a little sweet)

xanthan gum if needed

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

(or LC cheese sauce to taste, stirred in and melted, or both!)

Directions

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.

2. Add tomatoes, broth, chili powder if needed, salt and garlic powder; bring to a boil. Stir in peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is mostly gone. Thicken with a little xanthan gum (maybe a half teaspoon) if desired. Or stir in some low carb cheese sauce if you have some. 

3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.

© 2015 RDA Enthusiast Brands, LLC

from Taste of home

Gay’s Low Carb “Zippy Barbecue Sauce”

Gay’s Low Carb “Zippy Barbecue Sauce”

Adapted from The Encyclopedia of Cooking by the Culinary Arts Institute

It’s quite mild, but you can spice it up any way you like.

1 c. water

1 c. low carb ketchup

1/4 c. cider vinegar

1/4 cup sugar equivalent (Splenda, etc.)

1/4 cup onion, chopped

1T. Worcestershire Sauce

2 t. Dry mustard

1 t. chili powder

Combine ingredients in saucepan and simmer about 15 minutes.

If using this to cook chicken or the like, use about half of the water. 

Shake and Bake Chicken

Shake and Bake Crunchy Oven Fried Chicken – Gluten Free

Adapted by Gay Griffin

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 16 drumsticks

Serving Size: 2 drumsticks

Calories per serving: 510

Fat per serving: 27.6

This simple oven fried shake and bake chicken recipe is gluten free and low carb. The preparation time is less than five minutes and clean up is a breeze.

Gay’s note: This puts “the Colonel” to shame! It may be addictive. Make extra coating. It takes more than specified here, especially for thighs. 

Ingredients

 chicken thighs with bone and skin on – or drumsticks if you prefer

Make at least a double batch of this:

1/2 cup almond flour

2 1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon sage

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

grapeseed or other good flavorless oil

Instructions

1.    Preheat oven to 450F.

2.    In large zipper storage bag, combine all ingredients.

3.   Line one or more jelly roll pans with nonstick aluminum foil.

4.    Drizzle oil generously over each pan.

5.    Place a couple pieces of chicken in the seasoning bag and shake until coated.

6.   Place coated chicken on lined pans.

7.    Bake, uncovered, for 30 minutes. Flip and bake 15-20 minutes longer for drumsticks. Thighs take at least 30 minutes per side, or 35 for the really large ones. Test for doneness with a thermometer. 165 degrees minimum for safety. 

Notes

Other suitable spices are thyme, marjoram, and rosemary.

8 servings (2 drumsticks)

Nutrition: 510 calories, 27.6g fat, 932mg sodium, 2.2g carbs, 0.9g fiber, 1.3g net carbs, 60.0g protein

From:

http://lowcarbyum.com/shake-and-bake-chicken-recipe-gluten-free/