Category Archives: Appetizers

Low Carb Guacamole

GuacamoleGuacamoleGuacamoleGuacamoleGuacamoleGuacamoleLow Carb Guacamole. I have long wanted to make this post and from time to time it seemed kind of dumb with only 4 measly ingredients.  There are probably hundreds of recipes for guacamole on the internet and what would make mine anything but special. Actually, I think there are two thing that set mine apart.  That it tastes the way should.  I have always though of guacamole as a side salad/condiment and not necessarily a dip.  Do I use it as such? Yes I do, and I also use it to go with other things like Cheese Tortilla Fajitas, Mexican Cheese Taco Salad, or Fish Tostadas On Cheese Crisps. The second thing that sets mine apart is the creaminess of the avocado itself. Yeah, it has the traditional green onions and diced tomatoes but the avocado is as smooth as a baby’s butt which make the mouth feel the consistency of soft butter. How do I get the avocado to that consistency?  With an immersion blender plain and simple.  No smashing with a fork or potato masher which will not give you much of anything but chunky.

I don’t use any extraneous ingredients in my guacamole;  just avocado, green onions, tomatoes, & salt.  It isn’t suppose to blast you with heat or flavors that don’t go together, it is a palate cleanser and cooling agent after eating spicier foods. How often do I make guacamole?  More than I like to think about which is probably once very 1-2 weeks. And the good news? It’s healthy.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Creamy Smooth Guacamole
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Ingredients
  1. 1 Medium To Large Avocado
  2. ⅓ C Small Cut Green Onion Tops
  3. ⅓ C Diced Tomato (About ½ A Medium Tomato)
  4. ¼ t Salt+More To Taste If Necessary
Instructions
  1. Dice tomato.
  2. Cut green onions.
  3. Cut avocado into smallish chunks and add to small bowl.
  4. With your immersion blender push down into the avocado and pulse. Continue the up and down until all chunks have been drawn down and thru the head of the blender.
  5. Turn off blender and try to get as much mashed avocado out of it as possible.
  6. Sprinkle in salt, add onions and tomatoes and with a large spoon, blend until mixed.
  7. Eat immediately.
  8. 2 Servings
  9. 173 Calories, 2.6g Protein, 14.2g Fat, 10.8g Carbs, 7.9g Fiber, 2.9g Net Carbs
  10. 4 Servings
  11. 85 Calories, 1.3g Protein, 7.3g Fat, 5.4g Carbs, 3.9g Fiber, 1.5g Net Carbs
Notes
  1. Let's get real here. It would probably be impossible for one person to eat all this but shared by two people, watching a game-oh-yeah. Unless you have small kids, 4 servings is out of the question.
  2. My bowl was too big but my two smaller metal bowl were in the fridge with something or another in them.
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Low Carb Carbalose Ham And Cheese Pinwheels

Carbalose Ham And Cheese PinwheelsCarbalose Ham And Cheese PinwheelsCarbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese Pinwheels. These pinwheels are good just plain but really shine with the addition of a pinch of Italian Dipping Oil ingredients. which are listed in the recipe.  These are easy to make, hard to stop eating, and that’s OK because they are so low carb and…they make a terrific snack for kids too. I suspect they might be better done on a sheet pan lined with a Silpat which is what I actually rolled the log on but Duh, it didn’t occur to me until after I had them in a 10″x10″ pan so I just went with the original plan so, you make that own call on that.  As I said these are very easy to make even though the ingredients list may look a little daunting so, at least give ’em a try.  If you have made either the Carbalose Bread or the Italian Parmesan Garlic Knots recipes, you will know what I am saying.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Ham And Cheese Pinwheels
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Pinwheel Ingredients
  1. 1 C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients (Optional)
  9. ½ C +2 T Warm Water
  10. ½ T Yeast
  11. ¼ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
  14. 1 Egg
  15. ½ Lb Very Thinly Shredded Good Quality Dry Ham
  16. 4 Oz Shredded Swiss Cheese
  17. 2 T Parmesan Cheese (Again Optional)
  18. 2 t Butter (If Using Pan)
Dry Dipping Ingredients
  1. (Optional And You Will Have Lots Leftover For Tons Of Other Recipes)
  2. 1 T Dried Basil
  3. 1 T Garlic Powder
  4. 1 T Dried Thyme
  5. 1 T Dried Oregano
  6. 1 T Dried Rosemary
  7. 1 T Dried Marjoram
  8. 1½ t Black Pepper
  9. 1½ t Salt
  10. ½ t Red Pepper Flakes
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small square, put into a small un-greased container, and cover with film for about 20 minutes. No need to double this. As you can see, it does not have much yeast or sugar to rise because you don't need them to puff up like a balloon.
  10. Preheat oven to 400°.
  11. Roll dough (on your Silpat) to completely cover.
  12. Brush 1" egg wash around perimeter of dough
  13. Put down shredded ham and cover with Swiss cheese.
  14. Roll as tightly as you can to form a log.
  15. Now, starting at the center with both hands gently "pull" log to about 20".
  16. Gently Cut into 20-1" pinwheels. If you can't get your log to 20" then cut them a little less than 1".
  17. In buttered 10"x10" pan put in 4 rows of 5.
  18. If using a Silpat do the same.
  19. Sprinkle tops with Parmesan cheese if using.
  20. Bake panned pinwheels 30 minutes and a Silpat (easiest) 25 minutes.
  21. 2 Per Serving
  22. 10 Servings
  23. 158 Calories, 12.7g Protein, 10.5g Fat, 6.1g Carbs, 3.8g Fiber, 2.3g Net Carbs
Notes
  1. If you are going to use your Silpat, move your log to a cutting board to stretch and gently cut it then put pinwheels back onto Silpat to bake.
  2. Save the rest of your egg for something else.
  3. I used 2 oz. gruyere and 2 oz. raclette cheeses mixed (both are Swiss cheeses) and that's why the cheeses look different colors.
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Low Carb Tomato Basil Bruschetta

Tomato Basil BruschettaTomato Basil BruschettaTomato Basil BruschettaTomato Basil BruschettaThis is my low carb version of Tomato Basil Bruschetta originally made by Julia Child and made famous in the movie Julie & Julia.  I can say that I never had Julia’s recipe but I have a pretty good imagination when it comes to what food might taste like and these are so seriously tasty as to boggle even my mind.

There are no fancy ingredients here except you will need a loaf of Carbalose Flour Bread.  In the movie the bread was fried (I assume in olive oil) and so is mine.  The color and evenness of frying is clearly evident as well as making it extremely crispy. You can use regular tomatoes which will weep a little as they marinate but the juices will not be used as only a hint of balsamic vinegar is needed anyway and that’s if you even decide to use it at all.  I originally made this awhile ago and I didn’t have fresh basil.  When I buy fresh basil, and don’t use all of it, I douse it with olive oil and freeze for later use in a sauce of some kind.  So-I am showing both the old picture and the new one using fresh basil which I happen to have left over from making Green Beans Zucchini Basil Verde.  I’m not even sure balsamic vinegar is original to the recipe so leave it out if you wish. I didn’t use it in my first version and did the second time.  I personally think it’s better without it.  I also think it would be better to have mixed the basil in with the tomatoes but since I love to eat it fresh, I piled it on top.  Either way…

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tomato Basil Bruschetta
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Ingredients
  1. 2 Pieces Carbalose Bread
  2. 3-4 T Olive Oil I Used 3 T Total But Don't Worry If You Have It Leftover (You Want It Fried)
  3. 1 Large Or 2 Small Seeded & Chopped Roma Tomatoes
  4. ½ t Crushed Garlic
  5. 1 t Balsamic Vinegar (Optional)
  6. ¼ t Salt
  7. 4-6 Leaves Basil Coarsely Chopped
Instructions
  1. Slowly fry bread in olive oil, drain allowing it to cool, & it will not take long.
  2. Dice tomato and put into a small bowl.
  3. Mix in garlic and vinegar if using.
  4. Spread tomatoes over toast, sprinkle with salt, and top with basil.
  5. 2 Servings
  6. 281 Calories, 6.6g Protein, 25.9g Fat, 11.8g Carbs, 5.4g Fiber, 6.4g Net Carbs
Notes
  1. Nutritionals include 1 slice Carbalose bread.
  2. You can double or triple the recipe ad infinitum.
  3. You want to fry your bread to the color you see in the pictures making sure they are just normal sized thickness. Any thicker and they will not be completely crispy.
  4. I'm not kidding, this is as good as it looks.
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Low Carb Duck Rillettes

Duck RillettesDuck RillettesDuck RillettesLow Carb Duck Rillettes. Some time ago I did a recipe for Pulled Pork Butter Rillettes and this is nearly, if not identical.  The ingredients are almost the same and so are the instructions.  Only the names have been changed “to protect the innocent”.  A couple days ago I tweeted out some pictures saying I was fixing a duck because I need more…duck fat for cooking.  To buy Duck Fat is about $13.50 for an 8 oz. jar (if the stuff is even in stock) and if I can get 2 cups of fat from one duck…well, you can see the advantages.  Literally, two jars of duck fat is more than I paid for the whole duck.  Not only do I get the duck skin candy and two meals from one duck, I also have enough fat (two cups) and meat to make this Duck Rillettes with fat left over. What’s not to like?  It really makes the 2 duck meals + the fat FREE, and I am all in when it comes to FREE.  So I hope you make this often as your meals are FREE.  The recipe is only ½ the amounts of the pork rillettes as you will not have 1 lb. of meat left after your duck dinner for two.  Take a good look at the picture of my fat in its container and you will readily see why D’artagnan calls it liquid gold.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Duck Rillettes
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Ingredients
  1. 8 Oz. Duck Meat
  2. ¾ C Rendered & Melted Duck Fat (Divided)
  3. ¼ C Chicken Broth
  4. 5 Crushed Juniper Berries (I Used My Mortar & Pestle To Really Break These Up)
  5. 1 Bay Leaf
  6. 1 T Grated Shallot (Or Onion)
  7. ½ T Brandy
  8. ½ t Salt (More To Taste)
  9. ½ t Crushed Thyme (More To Taste)
  10. ¼ t Crushed Garlic
  11. ⅛ t Pepper
  12. ⅛ t Crushed Red Pepper
  13. Pinch Allspice
  14. Pinch Coriander
Instructions
  1. Chop or put duck in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. I actually do a coarse chop and then hand pull it. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier which is fine.
  2. On low heat put ½ C duck fat & then rest of ingredients into small skillet and simmer until the shallots/onions are pasty and it will not take long.
  3. Remove bay leaf.
  4. Add to duck meat and mix well.
  5. Divide and put into 2 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 4 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. For my chicken broth I use ¼ C water and 1 t chicken base.
  2. I know at the end of meal it is difficult to do much more than the dishes but if you pull your left over duck meat while it's warm it will make things easier all the way around.
  3. Duck fat does not solidify at room temperature so it is best to make sure the rillettes are refrigerator cold, spoon on the final layer of fat, and refrigerate again until ready for service.
  4. Always bring back to room temperature before eating.
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Low Carb Oysters Rockefeller

Oysters RockefellerOysters RockefellerThis is the way I have made Oysters Rockefeller forever.  It is not traditional in some ways but it sure is good.  It may look right to you, but a few of the ingredients are not necessarily traditional in any…traditional way.  I use a lot of herbs & spices and have tons of small liquor bottles that are tucked away upstairs.  For many years I collected mini bottles from all over the country and at some point I was going to sell the collection when I ended up in Oregon which has some strange old laws, one of which is;  you can’t sell any bottle of liquor, no matter the size.  Something to do with trafficking illegal liquor and probably protecting liquor store operators. Yes, sadly, the only way to get liquor here is through a “state run” store which mean no “free enterprise” here either. But I digress.  I probably do have Pernod in a mini but I have never used it and I sure didn’t want to fish it out of the attic just for this recipe and anyway, I also don’t drink the stuff.  If you blow up the picture you can see little flecks around the spinach and it’s ground anise seeds which are as close to licorice as I want to get.  I know the French love & make Pernod, and I do love & make lots of French food but hey, I’m not French and I just don’t like the stuff. Of course that yellow blob on top of each oyster is Hollandaise Sauce and you will need a recipe of it.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Oysters Rockefeller
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Ingredients
  1. 1 Hollandaise Recipe
  2. 12 Large Oysters (I Gently Poached Mine In Water & Then Drained On A Paper Towel)
  3. 12 Oz Finely Chopped & Squeezed Spinach (Frozen Works Quite Well)
  4. ½ C Heavy Cream
  5. 4 Oz Grated Raclette Or Gruyere Cheese (Yes, Swiss Works But It Is Not As Tasty)
  6. ½ C Very Finely Chopped Onion
  7. 1 T Butter
  8. 1 t Chicken Base
  9. 1 t Ground Anise Seed (Optional)
  10. 2 T Parmesan Cheese (Optional)
  11. Salt & Pepper To Taste
Instructions
  1. Poach oysters in gently simmering water for about 30 seconds, turn and repeat. Drain
  2. Melt butter in sauce pan, add onions, and sauté until translucent.
  3. Add spinach, chicken base & heavy cream and reduce a little. Take off heat, add cheese, & mix thoroughly.
  4. If making whole recipe put spinach into an 8x8 baking dish, sprinkle with anise, nestle in the oysters, top with hollandaise and put under broiler until hollandaise just begins to brown slightly.
  5. If using Parmesan, sprinkle over hollandaise which will help keep it from browning.
  6. 4 Servings
  7. 403 Calories, 24.7g Protein, 27.1g Fat, 8.8g Carbs, 1.4g Fiber, 7.4g Net Carbs
  8. 6 Servings
  9. 269 Calories, 16.5g Protein, 18.1g Fat, 5.9g Carbs, .9g Fiber, 5.0g Net Carbs
Notes
  1. As you can see, little miss piggy ate three oysters but two would have been plenty enough.
  2. Surprisingly 2g carbs come from each oyster.
  3. You can sprinkle a little Parmesan cheese over the top but I rather like all my flavor coming from everything else in the recipe.
  4. Notice I did not broil my oysters when topped with the hollandaise. I simply do not like cooked hollandaise and it's your choice.
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Low Carb Carbalose Soft Pretzels

Carbalose Soft PretzelsCarbalose Soft PretzelsCarbalose Soft PretzelsCarbalose Soft PretzelsCarbalose Soft PretzelsCarbalose Soft PretzelsThere are quite a few recipes out there for soft pretzels made with all kinds of ingredients but these Carbalose Soft Pretzels are going to be the closest you get to the real deal.  I have also included a recipe for a delicious simple mustard dipping sauce and of course they can be eaten plain or with a plain spicy Dijon or German mustard. In my opinion, these are also a perfect low carb game day snack-and maybe…with a beer.  If you like these you may also like the Carbalose Italian Parmesan Garlic Knots.  Totally different but melt in your mouth good.  Sorry, I forgot to get a picture of the twisting but I’m guessing you know how to twist a rope.  As I look at the pretzels on the cooling rack I notice 3 are twisted one way and 3 the other way.  I think they call that being ambidextrous. My mother and I are both left-handed and she was ambidextrous too.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Soft Pretzels
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Pretzels
  1. 1¼ C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ C +3 T Warm Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. 2 T Melted Coconut Oil
  12. 3 Drops Liquid Sucralose
  13. ¼ C Water
  14. 1½ t Baking Soda
  15. Kosher Salt
Mustard Sauce
  1. 6 T Dijon Mustard
  2. 2 T Just Like Sugar Brown (Or Your Favorite Sweetener)
Instructions
  1. Bloom yeast & sugar in warm water for 10 minutes or until foamy.
  2. Put first 7 ingredients into food processor.
  3. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  4. Run processor for at least a minute and probably a little longer adding any additional water if/as needed 1 T at a time.
  5. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  6. Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until almost doubled.
  7. Divide dough into 6-2¼-2½ oz. pieces and form individual balls.
  8. Preheat oven to 425°.
  9. Working quickly take each ball and roll into a 9" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 18” ropes.
  10. Shape ropes into a U on work table. Pick up ends, make a complete twist and bring around to bottom of U and secure. Place on sheet pan making sure they are shaped like a pretzel.
  11. Brush generously with soda water and sprinkle with Kosher salt.
  12. Allow to rise about 20 minutes and pop them into the oven until golden brown or about 14-15 minutes.
  13. 6 Servings
  14. 138 Calories, 9.3g Protein, 8.0g Fat, 13.2g Carbs, 7.9g Fiber, 5.3g Net Carbs
Notes
  1. Don’t over salt your pretzels as the soda water will add a salty twang of its own but...if you like salty pretzels by all means go for it.
  2. The pretzels look a little wrinkly and that is perfectly normal.
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Low Carb Butter Fried Squid

Butter Fried SquidButter Fried SquidOK guys, Butter Fried Squid (Calamari) tastes a lot better than it might sound.  It is infused with garlic, ginger, oyster sauce, rice vinegar, and gobs of butter.  My husband and his brothers, forever made a game of trying to find the best fried calamari in the country.  There is a Thai Restaurant up around the corner from me on Fremont by the name of Tuk Tuk that in my opinion, serves the best calamari I have ever had.  On their menu it is called Salt & Pepper Calamari and it is served with lots of fresh green onion tops.  The problem now of course is that I would no longer eat breaded anything let alone calamari soooo…this is my go-to calamari dish now.  I personally happen to like the tentacles and my grocery store happens to sell them separately, but any combination of body/tentacles is fine.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Butter Fried Squid (Calamari)
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Ingredients
  1. 1 Lb Cleaned Squid Tentacles & Body Parts (Do Not Wash And Make Sure They Are Dry)
  2. 4 T Butter
  3. 1 C Green Onion Tops Cut about 2-2½" long
  4. 2 t Oyster Sauce (You Can Also Use Fish Sauce Or A Combination-I Happen To Have Oyster)
  5. 2 t Crushed Garlic
  6. 1 t Rice Vinegar
  7. ¾ t Powdered Ginger
  8. Salt & Pepper Only If Wanted/Needed
Instructions
  1. In hot pan melt butter adding garlic, vinegar & ginger, and sauté for 1 minute.
  2. Add squid & green onions and sauté, stirring constantly, for no more than 1-2 minutes. You DO NOT want to overcook them.
  3. 4 Servings
  4. 215 Calories, 18.2g Protein, 13.1g Fat, 4.9g Carbs, .8g Fiber, 4.1g Net Carbs
Notes
  1. No matter how dry and no matter the heat, the squid is going to give up it's liquid (liquor) and to take advantage of this it is best served in a bowl so you can get every last bit of it. Don't ever throw away any flavor.
  2. If you can get whole clean squid tubes you can cut them yourself into about ¾" pieces.
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Low Carb Fish Spread

Fish SpreadMore than likely any Fish Spread will be low carb and the best way to keep it this way is to eat it with vegetables rather than high carby crackers.  I do have a couple of good low carb cracker recipes on the site and the best one might be the Sour Cream & Chive Crackers.  If you feel particularly daring, you might also try it with toasted Carbalose Bread which has only 2.9g carbs per slice.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Fish Spread
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Ingredients
  1. 1 Lb White Fish (Tilapia or Rockfish Work Very Well)
  2. 1 T Butter
  3. ½ Cup Mayo
  4. ½ C Sour Cream (Or Crème Fraiche)
  5. ⅓ C Lemon Juice
  6. ¼ C Minced Onion
  7. ¼ C Minced Green Onion Tops
  8. 1 Stalk Celery Minced
  9. 1 Tiny Jalapeno Pepper Seeded & Minced
  10. 1 T Horseradish Cream
  11. 2 t Tabasco Sauce
  12. 1½ t Dijon Mustard
  13. 1 t Paprika
  14. 1 t Liquid Smoke
  15. ½ t Worcestershire Sauce
  16. ½ t Salt
  17. Pepper To Taste
Instructions
  1. Cook fish in butter then cool and flake well like kind of mash it up including any butter you may have left over.
  2. Mix rest of ingredients, add macerated fish and refrigerate for at least several hours.
  3. Add pepper to taste.
  4. 8 Servings
  5. 144 Calories, 12.8g Protein, 9.4g Fat, 2.2g Carbs, .4g Fiber, 1.8g Net Carbs
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Low Carb Cold Stuffed Jalapeño Peppers

Cold Stuffed Jalapeño PeppersThe Cold Stuffed Jalapeño Peppers come a little later. Nearly 40 years ago as a young lass of 27 in Denver CO, I was hired as the 1st woman trainee for management by Furr’s Cafeterias.  Now of course today, I know you are laughing yourselves silly but back in 1977 this was a big deal, I mean a huge deal.  It was 6 months of really intense training.  6 weeks with the first cook or “chef”  6 weeks in the bakery 6 in salads etc.  In case you are wondering yes, I did go on the be the 1st woman manager of what was at the time, the smallest cafeteria in the company in Arvada, CO.  They subsequently built a much larger Arvada store and mine was closed.  (Long after I had left)

I am here to tell you that not only did I learn to cook in a different way than I was used to but I also quickly learned the business side of a restaurant too.  Sadly, all but a handful of around 70 cafeterias have closed and those that are left are all in TX.  I think their Millionaire’s Pie is the only recipe they ever released and by the way, it was delicious & I used to loved it.

Meanwhile, back at the farm, these stuffed jalapeño peppers can be spicy unlike like their rather tame Baked Stuffed Jalapeño Pepper  cousins.  They are rawness at it’s best.  We used to make them at Furr’s and they sold like hotcakes.  If you don’t like hot then these may not be for you but put them out for a bunch of men, and sit back to watch the fireworks.  Men will make it a contest to see who can eat the most.  Think I’m kidding?  Try it.  You can control the heat a bit by by de-seeding but leaving the veiny innards and using chipotle powder, hot sauce or a combination.  As you can see to the left, jalapeño peppers are way down on the Scoville Heat Chart.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cold Stuffed Jalapeño Peppers
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Ingredients
  1. 4 Jalapeño Peppers Stems Off, Cut In Half, And Seeded & Deveined (Wear Gloves)
  2. 4 Oz. Grated Cheddar Cheese
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Pimentos
  5. 2 T Mayonnaise
  6. 1 T Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder (Optional But Really Good)
  12. Hot Sauce (Optional)
Instructions
  1. Beat cream cheese, butter, mayonnaise & lime juice.
  2. Blend in heavy cream.
  3. Add grated cheese, pimentos, & salt and mix well.
  4. Generously fill pepper halves & sprinkle on ground cumin.
  5. Refrigerate, but bring to room temperature before serving.
  6. 4 Servings
  7. 255 Calories, 8.5 g Protein, 23.8g Fat, 2.4g Carbs, .6g Fiber, 1.8g Net Carbs
Notes
  1. I only had 3 peppers and as you can see I had enough to do 1 more.
  2. You can easily multiply this recipe as many times as you want.
  3. If you veined your peppers it will be a good idea to use a hot sauce as they can be pretty tame.
  4. What you see on the appetizer plate are mine sprinkled with not only cumin but also chipotle powder which imparts that smoky flavor that jalapeños are so famous for.
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Low Carb Poppy Seed Caviar

This poppy seed caviar is absolutely to die for.  So, I’m in my local library the other day and they have a section up front called “your lucky day” where they have relatively newer titled books which you can check out for three weeks but…you cannot renew them.  I usually do some pretty heavy non-fiction reading so finding a picture book was kind of fun.  I glanced at a book called The Art Of The Cheese Plate and silly me, I took such a small glance at the cover that I immediately thought “charcuterie” which of course it is/was not.  Since I do make a lot of charcuterie for myself I checked it out.  When I got home to look at my “picture” book of course it turns out to be about cheeses from around the world paired with all kinds of other foods and sauces.

This particular recipe was the only one that jumped out at me as I thought perhaps I could make it low carb. This is a picture from the book and the caviar is center left and is that tiny little dark blob under a beautiful dragon fruit chip.

 

I have to say that the only thing I could think to do with it was put it atop a wheel of brie cheese and that is what I did with it. Give me a little more time and maybe I can come up with something else.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Poppy Seed Caviar
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Ingredients
  1. ½ C Poppy Seeds
  2. 1½ C Water
  3. ½ C Heavy Cream
  4. ¼ t Orange Extract
  5. 3 Drops Liquid Sucralose (Or Sweetener Of Choice)
  6. Pinch Salt
  7. ½ t Vanilla Extract
Instructions
  1. Put heat to medium-low, add water & poppy seeds to pan and simmer 15 minutes. Remove from heat, cover 15 minutes and then repeat one time. If you need to add more water after the first simmer-do so and I did.
  2. Drain poppy seeds into fine holed strainer and add back to pan.
  3. To poppy seeds add heavy cream, orange extract, sucralose, and salt and again on medium-low reduce to almost a paste. Do not try to do it quickly or your cream may separate.
  4. Remove from heat, mix in vanilla extract and refrigerate.
  5. 8 Servings
  6. 106 Calories, 1.6g Protein, 9.9g Fat, 2.1g Carbs, .9g Fiber, 1.2g Net Carbs
  7. 16 Servings
  8. 53 Calories, .8g Protein, 5.0g Fat, 1.1g Carbs, .5g Fiber, .6g Net Carbs
Notes
  1. As I said above I would put this on top of a brie wheel and of course you can eat it with any cheese. If you do decide to use it on a soft meltable cheese it should easily do 16 appetizer wedges.
  2. In my picture, for testing purposes, I made ½ an order and in my opinion I reduced the cream a bit too much but it does look like the book’s picture, so use your intuition on this one.
  3. I did taste mine with a spoon and it is good. You barely get the flavors of orange, vanilla with a hint of sweetness.
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Low Carb Seafood Cerviche

Seafood CervicheSeafood Cerviche, pronounced sa vee chay or sa vee chee and even sa-beachy.  No matter how you pronounce it, this is a really good, clean, fresh food.  Every time I see cerviche on a menu, which is not all that often, I order it and it is never the same twice as so many different combinations of seafood can be used.  Food lore says it originally came from Spain to Ecuador or Peru but from wherever, as I said, it is really good.

It is most often made with shrimp but I am using more than several different seafoods here because when I was visiting my brother in NC we ate in a restaurant that served it this way…and this is as close to that recipe as I can get.  The secrets to making cerviche are:  Cutting the seafood pieces pretty close to the same size, not letting it “cook” in the marinade any longer that 30 minutes as it will turn the seafood either rubbery (the shrimp) or mushy, (the fish) and blending in the vegetables just before serving.  And please, if you are going to go to the cost and trouble of making this with anything other than shrimp, which works quite well, buy fresh fish and make the dish the same day if possible.  One of the reasons I like using a little crab in my cerviche is its ability to help bind everything together as you see in the picture.  You can see my now famous 30 yr. old tuna can (PVC pipe works well too) for my molding and anyway you present it is OK.  A little Crème Fraîche would be good as well.

You are going to get a great mixture of not only flavors but also textures.  The wonderful feel of firmed fish and the crunch of vegetables.  This can be a complete meal if desired and I have given the nutritionals as an appetizer and dinner.  This is a picture of cerviche served as soup and eaten with a spoon.  Directions for the soup are in the notes below.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Seafood Cerviche
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Ingredients
  1. ¼ Lb. Each Halibut, Shrimp, Large Scallops, & Crab (Your Crab Will Already Be Cooked)
  2. ½ C Lime Juice
  3. 1 Small Avocado Cubed Into ½” Pieces
  4. 1 Small Jalapeno Diced Very Small
  5. ½ Small Diced Tomato (I Use Regular Tomatoes Because I Like The Bit Of Juice I Get)
  6. ½ C Seeded Cucumber Diced Small
  7. ½ C Small Diced Orange Pepper
  8. ¼ C Small Diced Purple Onion
  9. ¼ C Celery
  10. ¼ C Minced Green Onion Tops
  11. 2 T Very Finely Chopped Cilantro
  12. 1 T Olive Oil
  13. 1 Lemon (Wedged And Served To The Side)
  14. Salt & Pepper
Instructions
  1. Cut halibut into ½” cubes, depending on size cut shrimp into 3 or 4 sections and quarter the scallops. The idea is to have all seafood close to the same size and vegetables a bit smaller.
  2. Put seafood into glass or stainless bowl, mix in lime juice and let sit 15-20 minutes. Stir occasionally. Drain lime juice unless making the soup version.
  3. Meanwhile cut all vegetables, ending with avocado and put into another bowl. Add Crab, olive oil and blend.
  4. Mix vegetables into seafood and let sit 5 minutes. Taste and salt & pepper as wanted.
  5. Divide mixture into 8 equal portions. If using a mold placed on serving dish and making sure the lime juice has been left in the bowl and mold it pressing down firmly. Gently lift the ring off and go on to the next one.
  6. If serving in some kind of glass container it is not necessary to drain lime juice and a martini glass makes a very nice presentation as does any bed of lettuce.
  7. Serve with a wedge of lemon.
  8. 8 Servings as an appetizer
  9. 101 Calories, 11.25g Protein, 4.2g Fat, 3.1g Carbs, 1.2g Fiber, 1.9g Net Carbs
  10. 4 Servings as an entrée
  11. 202 Calories, 22.5g Protein, 6.4g g Fat, 6.1g Carbs, 2.4g Fiber, 3.7g Net Carbs
Notes
  1. If you want to serve this in a cocktail glass you do not need to drain the liquid. If molding, the way I did it, it needs to be drained so the ingredients will “stick” together and hold their form. Some places even serve this quite soup-like as a good hangover cure. That’s probably on a beach someplace where it’s party time any time. If you decide to make this as a soup, (see picture) you can skip the jalapeno and add spicy tomato juice to it or...leave in the jalapeno and add some diced or crushed tomatoes...or put half of the vegetables in your blender and puree to desired consistency.
  2. If you’re feeling a bit frisky you can add a few squid rings too.
  3. Crab is NOT marinated in the citrus. I used Dungeness crab as it is what’s abundant here in the Pacific NW. Good quality canned crab is fine and just be sure to drain it. I don’t use it but I also think imitation crab would work as well.
  4. If you like the flavor of orange with seafood but do not want to use orange juice as the acid add ¼ t orange extract to lime juice.
  5. I have had Cerviche with garlic in it and didn’t like it. If I am going to eat the expensive ingredients in this dish I want to be able to taste them.
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Low Carb Pico de Gallo

Pico de GalloPico de GalloYou know, I have made pico de gallo for many years and of course it is low carb all by itself.  Didn’t occur to me to make a post about it…until now.  You can’t just pig out on it (it’s so easy) but as a ¼ C garnish-condiment with just about anything, it is terrific.  Pico de gallo can be a somewhat subjective taste so if you want to adjust to your tastes be my guest.  The flavors I use are the way I happen to like it balanced.  Very good served as a side with Chicken Enchiladas and Spanish Rice for an authentic Mexican dinner.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pico de Gallo
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Ingredients
  1. 1 Lb Roma Tomatoes
  2. ½ C Minced Red Onion
  3. ½ C Chopped Cilantro
  4. 1 Lime Juiced
  5. 1-2 Jalapeno Peppers (To Taste)
  6. 1 t Crushed Garlic
  7. ½ t Salt
Instructions
  1. Finely chop tomatoes, red onion, and jalapeno peppers and put into a bowl.
  2. Squeeze in lime juice, add garlic, sprinkle in salt add chopped cilantro, mix thoroughly, and refrigerate for at least an hour, allowing flavors to mix.
  3. 8 Servings
  4. 27 Calories, .6g Fat, .7g Protein, 5.2g Carbs, .8g Fiber, 4.4g Net Carbs
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Low Carb Creamy Avocado Dip

Creamy Avocado DipThere are many Creamy Avocado Dip recipes everywhere and this is only my version.  The secret to any creamy dip, in my opinion, is a good stick blender.  By good I mean my Maxim Maxi Mix (made in Italy) which I have had forever & is nearly 35 years old (it was my mom’s) and which I use for tons of recipes on this site.  You know how you hear old fogies like me say “they don’t make ‘em like they used to”?  Well, this is a case in point.  Mine is so old…I couldn’t find one to buy about 5 years ago when the cord became too frayed to use so I spent a fortune having a new cord put on it. It’s so old…I couldn’t find a picture of one so what you see is my old antique.  It’s so old…you can’t read the label anymore. It’s so old… it wasn’t made in China, Korea, or Bangladesh.  It’s so old it was called an electronic processor.  In a Chicago Tribune Article from 1982 it says the original price was $60. and I am here to tell you that was a lot of money in those days.  The article says 3 sticks were tested and mine came in 3rd.  I cannot imagine how good the other two were and I cannot imagine life without it.  The article alone is worth the look-see at the holiday (Christmas) advertising and 1982 sure seems like the good ole days to me.  I am here is say this is a trip down memory lane, at least for me and just think-this was all long before Al Gore invented the internet.  Not only is the article quite interesting the whole newspaper from December 16, 1982 is there and since it was around Christmas there are also tons of recipes and good grief look at the prices of food.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Creamy Avocado Dip
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Ingredients
  1. 1 Large Avocado
  2. ¼ C Sour Cream (Could Also Use Yogurt)
  3. ¼ C Chopped Cilantro
  4. ¼ C Minced Red Onion
  5. 2 T Minced Green Onions
  6. T Minced Pickled Jalapeno Peppers
  7. 1 T Lime Juice
  8. 1 t Chili Powder
  9. ½ t Crushed Garlic
  10. ¼ t Salt
Instructions
  1. Seed, scoop out avocado pulp and put into small metal mixing bowl.
  2. Dump rest of ingredients on top of avocado.
  3. Using a stick blender, blend until silky smooth. If you don’t have one use your processor but I guarantee the stick blender is the best tool for this job.
  4. Serve with cucumber coins, jicama sticks, red or yellow pepper chips, radish rounds, carrots, etc.
  5. 4 Servings
  6. 110 Calories, 1.5g Protein, 6.2g Carbs, 3.6g Fiber, 2.6g Net Carbs
Notes
  1. This recipe will easily double or triple.
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Low Carb Bacon Jam

Bacon JamBacon Jam.  Kind of congers up some kind of sweet stuff you put on toast which is certainly something you can do but its highest and best use is as a condiment. It will accompany almost any meat or vegetable and is fabulous on a baked brie cheese wheel.  In the old days (before diabetes) I would wrap a brie wheel in puff pastry and today it seems kinda stupid.  This is so good why would you need the addition of puff pastry…with anything?

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Bacon Jam
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Ingredients
  1. ¾ Lb Bacon
  2. 1 Medium Yellow Onion
  3. ⅓ C Coffee
  4. 1-2 T Just Like Sugar Brown
  5. ¼ C Apple Cider Vinegar
  6. 1 t Crushed Garlic
  7. 1 t Liquid Smoke
Instructions
  1. Cut bacon into1" pieces and gently fry until beginning to crisp. In this case you do not really need super crispy bacon. Leaving grease in pan, set bacon aside. You can certainly leave all the grease in this jam (I do) but if you wish, drain some of the grease leaving 2-3T in pan.
  2. Chop onion to about ¾-1" pieces and caramelized slowly in bacon grease. It doesn't matter the size as they will be pulsed later in your processor.
  3. Add back bacon and rest of ingredients and slowly simmer until thick and jam-like. It will also thicken as it cools.
  4. Let cool and pulse in processor. This is suppose to be a little chunky-not a smooth paste so use your own judgement as to how much chunkiness you want.
  5. 8 Servings
  6. 198 Calories, 4.9g Protein, 1.7g Carbs .3g Fiber 1.4g Net Carbs
Notes
  1. A little secret. If you decide to put it atop brie you don't need to bake it. Just pop it in the microwave until the cheese begins to melt and it will not take long.
  2. Fabulous over cream cheese or just eaten with a spoon.
  3. Recipe makes about 1½ cups or about 3 T per person. Trust me this stuff is so rich and fatty you'll be hard pressed to eat this much at one time.
  4. I can think of 8 different ways and tastes to make this and I hope you can come up with your own favorite flavors. I may put up a couple of them over the next several months.
  5. Personally I'm not sure this needs any Just Like Sugar so please taste before adding any.
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Low Carb Tahini Dip

Tahini DipLow Carb Tahini Dip. I’m not sure about you, but I can and do eat tahini with a spoon, you know, kind of like you can eat peanut butter or almond butter with a spoon and this tahini dip is no different.  It is very garlicy and lemony. The perfect dipping equipment would be a crudite which would include cucumber coins and red, yellow, and orange pepper chips.  This couldn’t be much easier to make and can be a great last minute appetizer for company.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tahini Dip
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Ingredients
  1. 1 C Tahini
  2. ¼ C Lemon Juice
  3. 2 T Water + More As Needed
  4. 1½ T Crushed Garlic
  5. ¼ t Dried Oregano
  6. ½ Medium Tomato Diced Small
  7. ¼ Small Onion Minced
  8. Salt & Pepper To Taste (If Needed)
Instructions
  1. Process tahini, lemon juice, garlic, salt, pepper, and water in a food processor; transfer to a plate or bowl.
  2. Mix oregano, tomato, and onion in a bowl and spoon over dip.
  3. 6 Servings
  4. 251 Calories, 7.2g Protein, 10.2g Carbs, 4.0g Fiber, 6.2g Net Carbs
Notes
  1. An interesting thing about tahini. It has lots of carbs but is also high in fiber. I use Organic Once Again brand tahini and for 2 T the label says 4g carbs and 4g fiber which would seem to make it a zero sum carb food yet in my nutritional calculator it comes out with lots more carbs than fiber and I am unable to specify the actual tahini brand.
  2. I do know this: Tahini is one of healthiest things you can eat.
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Low Carb Zippy Clam Dip

Zippy Clam DipZippy Clam DipZippy Clam DipZippy Clam DipLow Carb Zippy Clam Dip. I don’t know about you but if I am going to have clam dip I sure as heck want it Zippy Clam Dip and to have it taste strongly like clams.  This recipe is both.  If you are making it for company then it might be a good idea to serve some kind of crackers along with your crudités and these Sour Cream & Chive Crackers will fill the bill very well but for me pork rinds have become my go-to dip partner.  If you seriously want to go nuts then serve it with cold shelled shrimp for that “seafood overload” feeling and it is seriously good. I’ve shown a picture of the left over clam juice because it is so good to drink and you get a LOT of juice.

Now I’ve seen recipes that include chopped bell red peppers but since you may be using pepper chips I would skip them in the dip and Lord knows I love, love, love bacon and I have also seen and tasted it in clam dip, but as I said I want to be able to actually taste clams and this recipe allows it.  This is best left in the refrigerator over night (yeah, right) but it will be better if ya do.  Taste & add salt only if necessary as depending on the reserved juice used, it can be salty on its own.

CruditesCrudités vegetables can include about anything you want.  I would not use broccoli or cauliflower with this as they can be a little overpowering but otherwise about anything else you like will work.  I like thinly sliced carrot and cucumber coins, celery sticks, sliced radishes, snap peas, fennel leaves, endive leaves, cherry tomato halves, mushrooms, jicama sticks, pepper chips and even asparagus spears.  If and when you have any leftovers you can just include them in a salad and to fancy things up a little put your dip in a hollowed out cabbage or yellow or orange pepper.  Unless you are trying to impress people or feeding an army you won’t, in 1,000 years use all the listed vegetables so just choose your favorites and have fun.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Zippy Clam Dip
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Ingredients
  1. 8 Oz Softened Cream Cheese
  2. 2 T Sour Cream
  3. 3 Cans Drained Chopped Clams (Reserve Liquor)
  4. 2 T Lemon Juice
  5. 1½ t Worcestershire Sauce
  6. 1 t Horseradish Cream Or
  7. ½ t Crushed Garlic Or Both
  8. ¼ t Chipotle Pepper
Instructions
  1. Cream the 2 creams, add rest of ingredients and mix well. Add clam liquor 1 T at a time until desired consistency. Start with 1 T and add from there.
  2. Refrigerate.
  3. 6 Servings
  4. 108 Calories, 6.2g Protein, 2.4g Carbs, 0g Fiber 2.4g Net Carbs
Notes
  1. You are going to have clam juice leftover and good grief don't throw it down the drain. I put it in a glass and throw it down my throat. It is super good.
  2. Now, if you want it more zippy than it is please, add more or less of the spices YOU like. As you can see I not only used chipotle pepper in the dip, I also added it to the top.
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Low Carb Kashk-e-Bademjan

Kashk e BademjanLow Carb Kashk-e-Bademjan.  I had been talking to my daughter-in-law, who lives in Dubai, on the last day of the year and of course the talk inevitably gets to food. She asked me if I had ever had Kashk-e-Bademjan which is a Persian (Iranian) eggplant-onion dish and my answer was no. I don’t have any idea how countries around the world come up with some of the eggplant dishes they do but I can say this: Some of them are doozies and this is one of them. I must say it is about the ugliest dish imaginable but it also one of the tastiest too. It is all but impossible to tell the onion mixture on top from the mashed eggplant & onion mixture on the bottom and the only redeeming visual is the Yogurt on top. Since it was an experiment and I hadn’t made it before, I have changed the recipe to reflect the easy way to make it since it all looks the same color anyway. But…don’t let the picture fool you, this stuff is terrific. It would of course normally be scooped with a flatbread or Naan and as an appetizer you can savor each little bite with a fork. Enjoy.

Dubai FireI didn’t get to finish my conversation with Tatyana as she started screaming and saying I have to go, I have to go. Well, we all know why now. It had just come on the news that a hotel in Dubai was ablaze. Unbelievably no one was killed but I got just enough information from her to do this recipe.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Kashk-e-Bademjan
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Ingredients
  1. ¼ C Olive Oil
  2. 1 Very Large Eggplant
  3. 1 Medium Slivered Onion
  4. 1 t Turmeric
  5. 1 T Crushed Garlic
  6. 1 T Dried Mint (Spearmint)
  7. Salt
  8. Pepper
  9. 4 T Full Fat Yogurt (Or Lebna)
  10. 2 T Parsley
Instructions
  1. Heat oil on medium, peel and cube eggplant, cover & cook until soft, mixing occasionally.
  2. Leaving as much oil as possible, remove the eggplant to a bowl and mash. You don’t want it smooth but just chunky and well mashed.
  3. Turn heat to low, add the onions and cook until they just begin to caramelize.
  4. Add the turmeric & mix.
  5. Move the onions to the side, add the garlic, cook a minute or so & incorporate into the onions.
  6. With onion mixture still to the side and the pan off heat, add the mint & stir until soft. Not long maybe a minute.
  7. Add mashed eggplant back to onions and mix thoroughly.
  8. Top with yogurt.
  9. Serve warm.
  10. 6 Servings
  11. 117 Calories, 1.5g Protein, 7.4g Carbs, 2.4g Fiber, 5.0g Net Carbs
Notes
  1. If you have worked with turmeric you know that if you get it on anything you have a stain for life so be very careful with it.
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Low Carb Fried Okra Sticks

Fried Okra SticksFried Okra Sticks? What? Yes, and they are not only good they can also be extremely functional.  This isn’t so much a recipe as a how to do it.  The secret to these is to get them just this side of burned and I mean dark, dark.  They are of course good anyway but the darker the better as they get very crispy and can be used to scoop things like Baba Ganoush or Caramelized Onion Dip or… you can eat them like french fries.

Purple OkraSeveral months ago I visited my brother and sister-in-law on their farm in VA and as you could imagine they have a HUGE garden.  One of the things they grow is okra.  Not the stubby ones you might (if you are lucky) see in a grocery, but big long, both green and purple ones-some 5-6 inches long.  Wendy then proceeded to cut them in the traditional 1″ rounds and fried them in olive oil (just for me).  She didn’t just saute them-she fried them until they were blackened and super crispy.  She fried tons of ’em and I ate ’em all.  No salt, no pepper, just plain.  I was on the phone with her a couple of weeks ago and she suggested I try cutting them lengthwise.  Being the skeptic I am, I scoffed at the idea and then bit the bullet and tried it.  Well, this is the result.

Most people think of okra as slimy and indeed they can be but fixed in this fashion they are anything but.  Now unless you shop the farmers markets these puppies are hard to find fresh and I am using the whole frozen stubby green ones.  As you can see from the picture I fried them in very shallow olive oil and had to turn them several times but the next time I am going to deep fry them in tallow. Now doesn’t that sound good?  If you look at the blown up picture on the stove don’t pay attention to the spattered olive oil, it’s only a figment of your imagination.  Hint:  No it isn’t and that’s why I will be trying to deep fry them the next time.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Fried Okra Sticks
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Ingredients
  1. 1 Lb Frozen Whole Okra (Fresh Is Always Best)
  2. ¼ C Olive Oil (Can Of Course Use Tallow Or Lard)
Instructions
  1. Barely cut the heads off okra and slice down center lengthwise.
  2. Heat oil in large saute pan, lay okra cut side down and fry until very, and I mean very dark brown. They should actually look burned but they won't be.
  3. Turn and repeat.
  4. You will have to then repeat frying process as they will not all fit at one time.
  5. 4 Servings
  6. 65 Calories, 2.2g Protein, 8.0g Carbs, 1.7gFiber, 6.3g Net Carbs
Notes
  1. I have only included 1 T of olive oil in the nutritionals because almost none of it will be absorbed.
  2. If using frozen cut okra and I do, it is really good sprinkled with Parmesan cheese.
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Low Carb Pulled Pork Butter Rillettes

Pork Butter RillettesCan you believe Pork Butter Rillettes started as potted meat and as lowly French peasant food? All I gotta say is the French know how to eat and I don’t care how it started. The biggest difference between a pâté and a rillettes is texture plus it needs to be served at room temperature to really savor the fat completely. Once you make this I think you will make it again & again.  Many people sort of cringe when they think about eating lard but here is a question; you eat bacon don’t you?  Bacon is lard laced with a little meat and in my world lard is not only good, it is good for you.  My problem with this dish is what to eat it with/on.  Traditionally rillettes is smeared on toast points and more likely on rustic French bread. I don’t have a good suggestion here except to eat it with a fork and yep, that’s what I do.  Every once is awhile I splurge and eat it on my Carbalose Bread. Since I make this with Pulled Pork instead of with pork belly I don’t often end up with enough lard but since I render my own anyway, I always have it on hand. You can’t go with less in this recipe so for Pete’s sake buy some (real) Lard or render your own as it so easy and actually much less expensive.  I do get the broth from my own pulled pork so if you don’t do your own you can use a little chicken broth.  This has got to be the ultimate LCHF recipe on this site. If, by chance you prefer duc here is the recipe for Duck Rillettes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pulled Pork Butter Rillettes
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Ingredients
  1. 1 Lb Pulled Pork
  2. 1½ C Rendered & Melted Pork Fat (Divided)
  3. ½ C Pork Broth (Chicken Broth Will Work As Well)
  4. 4 Crushed To Powder Juniper Berries (I Use My Mortar & Pestle)
  5. 2 Bay Leaves
  6. 2 T Grated Shallot (Or Onion)
  7. 1 T Brandy
  8. ¾ t Salt (More To Taste)
  9. ¾ t Crushed Thyme (More To Taste)
  10. ½ t Crushed Garlic
  11. ¼ t Pepper
  12. ¼ t Crushed Red Pepper
  13. ⅛ t Allspice
  14. ⅛ t Coriander
Instructions
  1. Chop or put pork in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier.
  2. On low heat put 1 C pork fat & then rest of ingredients into small skillet and cook until the onions are pasty and it will not take long.
  3. Remove Bay Leaves.
  4. Add to pork and mix well.
  5. Divide and put into 4 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 8 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. After sealing with fat it should easily last a week or two in the refrigerator…but I doubt you would leave it alone that long.
  2. Don’t think you can make a meal of this as the satiety level is very high due to the great amount of fat...and there will be those of you who try because it is that good.
  3. Wrapped and frozen works quite well but remember to bring to room temperature before serving.
  4. If you opt to use chicken broth use ½ C water and 1-2 t chicken base.
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Low Carb Salmon Cakes & Tartar Sauce

Salmon CakesSalmon Cake & AsparagusSalmon cakes and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you will need the recipe for Tartar Sauce

Muffin RingsIf you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier.  Here is a place to get more Ring Molds than you ever thought possible.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 1.4g Carbs, .3g Fiber, 1.1g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
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Low Carb Caramelized Onion Dip

Caramelized Onion DipI had been buying Caramelized Onion Dip from my local New Seasons Market for many years and at $8.00/lb I thought maybe I should just start making it myself. Kept testing amounts and this recipe pretty well nails it. Now I will say they used shallots but who in heaven’s name could afford as many shallots as it would take to make this? I do use shallots for many things and by themselves, in comparison to the taste of onions, there is a definite difference but I can’t tell it in this recipe.  Anyone who tells you that you can caramelize onions in 10-15 minutes is full of it. You can’t & don’t try it.  The onions in the pan were done properly in about 45-50 minutes.

This is also terrific served atop a simple sautéed chicken breast.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Caramelized Onion Dip
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Ingredients
  1. 2 Large Onions Peeled & Sliced Thinly Then Quarter Round Slices
  2. 2 T Olive Oil
  3. 1 T Butter
  4. ½ C Sour Cream
  5. ⅓ C Mayo
  6. 2 t Lemon Juice
  7. ¾ t Crushed Dried Thyme
  8. ¼ t Garlic Powder
  9. ¼ t Salt
  10. ¼ t Pepper
Instructions
  1. Put butter & olive oil in a large pan over low heat and add sliced onions. Cook, stirring occasionally, until onions are a dark caramel color or about 45-60 minutes. It is very important to do this slowly so you don’t scorch the onions so have patience with the process.
  2. Cool onions.
  3. In medium bowl, mix rest of ingredients thoroughly then add in cooled onions.
  4. 24 Servings 2 t Each Serving
  5. 45 Calories, .2g Protein, 5.5g Fat, 1.1g Carbs, .2g Fiber, .9g Net Carbs
Notes
  1. Your onions are best sliced on a mandoline so that they are all of an even thickness and thinly sliced.
  2. Serve with you favorite vegetables and as you can see I use pork rinds which is, in my opinion, the best thing anyway, with sliced vegetables coming in only a close second.
  3. If you are able to tolerate a couple more carbs then I might suggest Blue Diamond Country Ranch Rice Crackers with this. If you eat just 4 crackers it only adds 5.5g net carbs and with 2 t of dip on each cracker, & used as an appetizer, they are very filling.
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Low Carb Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken WingsLow Carb Sweet & Spicy Asian Chicken Wings are the second wings recipe on the site and they are so good I had to share them.  I don’t design paleo dishes but sometimes they just turn out that way. Since moving to Portland, OR I had come to love Asian food of just about any kind but then that diabetes stuff just stepped in and stopped me until I found better ways to fix them.  Unfortunately, most Asian foods are laden with sugar…but not these.

You could make these as boneless wings with cut up thigh meat but I think part of the charm of wings is the slower eating with the bones in tack and anyway, too much of our meats come without bones.  The sauce will not be thick since there is no sugar in it so serve it to the side and dip your wings.  Use them as an appetizer and make a complete Asian dinner with a small Thai Salad/Sweet & Spicy Peanut Sauce & Crab Rangoon Bundles/Asian Drizzle

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
Sweet & Spicy Aisian Chicken Wings
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Ingredients
  1. 3 Lbs Chicken Wings At Room Temperature
  2. ¼ C Tamari Sauce
  3. ¼ C Apple Cider Vinegar
  4. 2 T Lemon Juice
  5. 2 T Just Like Sugar Brown
  6. 2 T Green Onion Tops
  7. 1 t Crushed Garlic
  8. 1 t Dried Ginger
  9. ¼ t Crushed Red Pepper
  10. Cilantro For Garnish
  11. Green Onions For Garnish
Instructions
  1. Except wings, mix all ingredients well.
  2. Put wings in large freezer bag, add liquids, shake well, marinate for several hours, and turning occasionally.
  3. Preheat oven to 375°.
  4. Line ½ sheet pan with foil & put down the wings.
  5. Bake 45-60 minutes.
  6. Heat drippings and use for dipping.
  7. Garnish with cilantro & green onions.
  8. 4 Servings
  9. 344 Calories, 35.6g Protein, 3.5g Carbs, 0g Fiber, 3.5g Net Carbs
  10. 6 Servings
  11. 229 Calories 23.7g Protein, 2.3g Carbs, 0g Fiber, 2.3g Net Carbs
Notes
  1. Depending on whether your wings come with their tips or not, you may get more that 4 serving, however with that said, I tend to pig out on these things. Yes, I do cut off the tips and I do split the wings into two pieces.
  2. 1 T of orange extract will give an additional depth of flavor.
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Low Carb Steak TarTare

Steak TartareSteak TarTareIn case you haven’t noticed I DO eat raw beef from time to time (think Carpaccio) and this is one I eat a lot.  Every time I see it on a restaurant menu which is not so often anymore I order it, and for as many times as I have ordered it, it is always different and I have to say I like my own recipe best. If you see it at all it is usually served with a raw egg or quail yolk but what the hey I just blend it all together.  Steak Tartare is also always served with some kind of bread or toast but I just eat the meat and savor the flavor.  To tell the truth this is one of the few times I might use my own recipe for Carbalose Flour Bread and the bread is totally optional.

There are many beautiful ways to present steak tartare.  Some restaurants prepare the meat and then artfully add the other ingredients around it but for our purposes we are going to just gently mix all the ingredients and…eat it.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Steak Tartare
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Ingredients
  1. ½ Lb Chopped Beef Tenderloin
  2. 2 Egg Yolks
  3. 3 T Minced Shallots
  4. 3 T Minced Red Onions
  5. 2 T Capers
  6. 2 T Olive Oil
  7. 1½ t Dijon Mustard
  8. 1½ t Crushed Garlic
  9. 1½ t Worcestershire Sauce
  10. ¼ t Salt (+ More To Taste If Needed)
  11. Lots Of Freshly Ground Pepper
  12. 2 Finely Chopped Hard Boiled Egg (Garnish & Optional)
  13. 6 Slices Bread Or Buttered & Toasted Carbalose Bread (Or Not)
Instructions
  1. Hard boil, cool, & chop eggs. (If using)
  2. Add shallots, mustard, garlic, Worcestershire sauce, egg yolks salt & olive oil to small processor and pulse.
  3. Add tenderloin and capers and pulse a couple of times. You want small chunks of meat-not hamburger.
  4. Blend in red onions.
  5. Toast bread if using, butter, and spread top with tartare.
  6. Garnish plate with hard boiled egg if using.
  7. Serve immediately.
  8. 6 Servings
  9. 185 Calories, 10.6g Protein, 2.3g Carbs, .1g Fiber, 2.2g Net Carbs (Without Bread)
  10. 262 Calories, 16.6g Protein, 10.3g Carbs, 5.1g Fiber, 5.2g Net Carb (With Bread)
Notes
  1. Nutritionals include the hard boiled eggs.
  2. You can make it look like the picture by yes, using PVC pipe and it is a great inexpensive way to form food. I have ancient tuna cans that I have used forever because they are the perfect size (height) for me.
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Low Carb Angels On Horseback

Angels On HorsebackAngels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. As I remember they came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Angels On Horseback
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Ingredients
  1. 16 Fresh Oysters
  2. 8 Slices Of Thin Bacon
  3. 16 Toothpicks Soaked In Water
  4. 4 Lemons Wedges
Instructions
  1. Partially cook bacon keeping it still limp and pliable.
  2. Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
  3. If cooking in the oven preheat to 450° and cook until bacon is crispy.
  4. If broiling set under broiler for 2-3 minutes, turn and finish.
  5. If grilling same as broiling.
  6. 4 Servings
  7. 220 Calories, 13.9g Protein, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. If you have longer skewers available then string 4 per skewer.
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Low Carb GroundDogs

GroundDogsJust in time for groundhog day and in march the GroundDogs. This is pathetic and your children (husbands) should love this super easy recipe.  No we are not making hot dogs, only grinding them for a salad-like lunch or a spread for crackers.  Have  to say I really had fun naming this puppy and hey N.Y. Mayor Bill de Blasio, keep your hands off these dogs.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

GroundDogs
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Ingredients
  1. 4 ¼ Lb Hot Dogs (I Use Hebrew National)
  2. ½ C Mayonnaise
  3. ⅓ C Sugarfree Sweet Pickle Relish (Mt. Olive)
  4. 3 T Yellow Mustard
  5. 1 t Liquid Smoke
Instructions
  1. Brown and then grind (process) hotdogs.
  2. Mix rest of ingredients.
  3. Blend in dog meat.
  4. 4 Servings
  5. 473 Calories, 13.1g Protein, 3.0g Carbs, 0g Fiber, 3.0g Net Carbs
Notes
  1. It may seem a little soupy to begin with and if you are going to eat it immediately use a little less mayo but if put in the refrigerator for later, it will all soak up and congeal from the fat in the dogs.
  2. I try not to use too much pickle juice and if you like it, add less mayo
  3. You can serve this with anything you like.
  4. This tastes just like a stadium dog with no high carby bun.
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Low Carb Crab Cakes & Spicy Chipotle Aioli

Low Carb Crab CakesUgh, I hate the fact that crab is so expensive, even here in Oregon where we get the stuff as fresh as you can imagine.  I think these crab cakes should be a “treat meal” for a family of four or served as an appetizer for a special dinner party.

 

Muffin RingsIf you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a crab cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier. Here is a place to get more Ring Molds than you ever thought possible.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crab Cakes & Spicy Chipotle Aioli
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Crab Cakes
  1. 1 Lb Crab Meat
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds
  4. ⅓ C Mayonnaise
  5. ⅓ C Parmesan Cheese
  6. ⅓ C Shredded Mozzarella Cheese
  7. ⅓ C Tiny Diced Onions
  8. ⅓ C Thinly Sliced Green Onion Tops
  9. 2 T Lemon Juice
  10. ¼ t Garlic Powder
  11. ⅛ t Chipotle Powder
  12. ½ t Salt
  13. 1½ C Crushed Pork Rinds
  14. 3 T Butter
Aioli
  1. 1 C Mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke
  7. ¼ C Tiny Diced Red Peppers (Garnish)
  8. Lemon Wedges (Garnish)
Instructions
  1. Mix all aioli ingredients and refrigerate until needed.
  2. Melt butter on medium.
  3. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, parmesan cheese, onions, garlic powder, chipotle, salt, and lemon juice.
  4. Fold in crab.
  5. Gently form crab cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  6. If, and I mean if, you have egg rings this is a time to use them.
  7. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  8. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  9. Place crab cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  10. Either spread aioli on plates and place cakes on top or…plate cakes and drizzle aioli on top.
  11. Dot with red peppers and serve with a lemon wedge.
  12. 4 Servings
  13. 802 Calories, 36.4g Protein, 3.1g Carbs, .7g Fiber, 2.4g Net Carbs
  14. 8 Servings
  15. 401 Calories, 18.2g Protein, 1.6g Carbs, .4g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. I have given you a recipe using aioli and if you have your own favorite Remoulade then feel free.
  2. Nutritionals are for all ingredients listed including the aioli.
  3. If crab meat is outside your budget then tuna may be a good substitute.
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Low Carb Carpaccio

CarpaccioAnother food gift from the gods.  Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you.  I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef.  Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or two.

There are a million ways (not really) to dress this dish and simple is best. You are featuring the best cut of the cow so don’t bury it.  It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

So stay around for the ride,  This is extremely simple to make and quite an elegant visual.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carpaccio
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Ingredients
  1. 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
  2. 2 T Olive Oil
  3. 2 t Red Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Mayo
  6. 1 t Lemon Juice
  7. Pinch Kosher Salt
  8. Pinch Pepper
  9. Grated Or Shaved Parmesan Cheese
  10. 1 Finely Slivered Or Chopped Shallot
  11. 4 Handfuls Greens
  12. 4 t Capers (Optional But Good)
Instructions
  1. Freeze tenderloin for at least an hour.
  2. Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
  3. Put meat between film and pound until very thin.
  4. Whisk rest of ingredients and keep chilled.
  5. Plate beef in a circle overlapping as you go.
  6. Sprinkle meat with kosher salt and freshly cracked pepper.
  7. Place 1 handful of greens & sprinkle with shallots.
  8. Drizzle with dressing and top with Parmesan cheese.
  9. Serve immediately.
  10. 4 Servings
  11. 397 Calories, 22.5g Protein, 3g Carbs, 1.1g Fiber, 1.9g Net Carbs
Notes
  1. If you want to make this into a full fledged salad, double the dressing, add more greens, and garnish with a few small diced red onions.
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Low Carb Stuffed Jalapeño Peppers

Stuffed Jalapeño PeppersYou don’t always need some sweet drippy sauce to dip Stuffed Jalapeño Peppers in, but if you do want a sauce, dress these babies in thinned Blue Cheese Dressing, Cocktail Sauce, or Mississippi Comeback Sauce, or if you can’t help yourself Smoky Sweet & Sour Dipping Sauce  My Oh My.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Stuffed Jalapeño Peppers
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Ingredients
  1. 12 Jalapeño Peppers
  2. 4 Oz Cream Cheese
  3. 1½ C Finely Shredded Cheddar Cheese
  4. 1 Oz Roasted & Finely Chopped Red Pepper
  5. 4 Strips Finely Crumbled Cooked Bacon
Instructions
  1. Preheat oven to 375°
  2. Cut peppers in half; remove seeds, & membranes.
  3. Boil water and drop in pepper halves for 6-7 minutes.
  4. Drain and set aside.
  5. Beat cream cheese, blend in cheddar cheese, red pepper and bacon.
  6. Fill each pepper half & put on either Silpat or lightly buttered sheet pan lined with foil. (No muss, no fuss)
  7. Bake peppers 7-10 minutes or until cheese is melted. Serve warm.
  8. 6 Servings
  9. 222 Calories, 10.4g Protein, 1.9g Carbs, 0g Fiber, 1.9g Net Carbs
Notes
  1. Beware: Use gloves when working with jalapeño peppers.
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Low Carb Crab Rangoon

I used to make Crab Rangoon Bundles with wonton wrappers, fried in oil & served with some sweet concoction.  Well, those were the days my friends, we thought they’d never end; we’d sing and dance forever and a day. …and those days?…they did end. I still sing and dance but to a different tune and…these are a pretty terrific substitute. Certainly this is not traditional crab Rangoon, only different, and very good. You will need one recipe Flaxseed Meal Crêpes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crab Rangoon
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Filling
  1. 12 Oz Cream Cheese
  2. ½ C Crab Meat (About 4 Oz)
  3. ¼ C Minced Green Onion Tops
  4. 12 Long Green Onions For Tying Crêpes
Sauce
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Blanch long green onions until soft.
  2. Blend softened cream cheese, minced green onions, and then crab.
  3. Divide into 12 equal portions (about 2 T), form a roll and place in lower ⅓ of crêpe.
  4. Fold in sides and press gently.
  5. Roll leaving seam on bottom and gently press. It should now look like a 3”-3 ½” baby burrito.
  6. Gently tie in center with long green onion.
  7. Place in sauté pan with 1 T butter set to medium low, cover and heat to just warm.
  8. Plate bundle and drizzle sauce over it.
  9. 12 Servings
  10. 241 Calories, 11.7g Protein, 4.9g Carbs, 2.1g Fiber, 2.8g Net Carbs
Notes
  1. If serving to guests & you have access to long enough green onions cut twelve, put them in boiling water a few seconds to make them soft and tie around each crêpe. It makes a pretty presentation. If you can't get long enough green onions cut them as long as you can, cut each in half and drape an X across the top of each one.
  2. Nutritionals include crêpes.
  3. Crab Rangoon is very good served with a sweet sauce so if you want your Asian drizzle a bit sweeter add 1-2 T Just Like Sugar, a couple drops of liquid Sucalose or sweetener of choice.
  4. I know crab meat is very expensive. (I get dungeness here on the left coast) I have not tried this but perhaps to save tons of money you might try imitation crab, just beware of the added ingredients it may contain.
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Low Carb Naan Flat Bread

Naan Flat BreadNaan Flat Bread is most often associated with India but was originally a rustic Persian (Iranian) thick flat bread used as a scoop, a side dish with stews, and for wrapping meat. I haven’t made an open-faced sandwich with it yet but I think it would be great with either the Roast Beef Spread or Ham Salad.  I now use it for my Open-Faced Rueben Sandwich. and also with my absolutely zero filler Tapenade.

If you don’t have a dough docker (There Is An Answer So Please See Notes) this recipe can get a little tricky as you need to dock it to keep it from rising. To do it with a fork takes a lot of time but it can be done. It might behoove you to get a docker as they are handy and very inexpensive.  Mine is the one pictured and was $5.00. It can also be used to dock Basic Pizza Crust

A piece with Smoked Kielbasa Sauerkraut Soup?-Heavenly. Naan can be flavored many ways and a favorite is with garlic which makes sense since it traditionally was served with stews.  Try one with your favorite soup.  Now that I think about it these could make a great base for individual pizzas.  You could line up your ingredients and let everyone pick and make their own pizza.  I think I’ll to try my next pizza like this.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Naan Flat Bread
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Ingredients
  1. 2 C Carbalose Flour
  2. 2 T Gluten
  3. ¾ C Warm Water
  4. ½ t Sugar
  5. 2 t Yeast
  6. ½ C Full Fat Yogurt (Better Yet Lebni)
  7. 2 T Olive Oil
  8. ¼ t Guar Gum
  9. ¼ t Xanthan Gum
  10. ¾ t Salt
  11. 3 Drops Liquid Sucralose
  12. 6 T Melted Butter For Brushing
Instructions
  1. Bloom yeast with sugar and warm water about ten minutes
  2. Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix.
  3. Add Sucralose to top of bloomed yeast and pour in with processor running.
  4. Process at least 1 minute. Dough should be a bit loose.
  5. Put in bowl, cover, and let rise 40 minutes.
  6. Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes.
  7. Turn your griddle on to high.
  8. Now is the time to use your Silpat.
  9. Place one dough ball on mat and roll to about ⅛” thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3” wide by 7½” long but remember the shape does not matter.
  10. OK, now to keep them from rising you need to “dock” them by rolling the docker over them several times.
  11. Brush with butter and put on hot griddle butter side down and then brush the top.
  12. Cook until dark brown and flip.
  13. 10 Servings
  14. 220 Calories, 10.9g Protein, 13.9g Carbs, 7.5g Fiber, 6.4g Net Carbs
Notes
  1. Another thing you can do: Weight out 1½ oz. dough balls and flatten them into an oval in your hands. This is a very fast way to make a smaller sandwich size piece of Naan. You should be able to get them to about 4½”-5”x 3” and you will not need to dock them. As soon as they are formed I put them on my hot griddle in sizzling butter and then butter the top. Form another and so on. If they puff the slightest bit just press your spatula on ‘em and let them cook. I particularly like this small size as I do not eat as much as I used to. (You know, it’s that aging thing).
  2. I slather mine with even more butter.
  3. Rise time is a little longer because you are using cold yogurt.
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Low Carb Flaxseed Meal Crêpes

flaxseed meal crêpesFlaxseed Meal Crêpes. Super easy to make and I try to always have some in the freezer as they thaw in about 10-15 minutes.

Raspberry CrepeJust plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but my favorite way to use them is filled with cream cheese sweetened with liquid sucralose and pureed strawberries, blueberries, or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Flaxseed Meal Crêpes
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Ingredients
  1. 4 Eggs
  2. 1 C+6 T Water (More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter will be very thin.
  2. Let batter rest at least 10 minutes (it will thicken) and then add more water only if necessary.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put 6”-7" non-stick pan on medium low-medium heat. Put about ¼ cup in center of pan and swirl to make a “crêpe”. Cover until dry on top-I let mine get a little darker brown and curled on the edges. Do not try to turn. When dry, gently slide out of pan onto counter to cool. If they fold a little don't touch them until they are cool-they will unfold. You can also just flip the pan quickly onto the counter. If you have a crêpe pan all the better-I do not.
  5. 12 Servings
  6. 108 Calories, 3.6g Protein, 2.1g Carbs, 2.0g Fiber, .1g Net Carbs
Notes
  1. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  2. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  3. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  4. For my dinky family I put these 4 at a time in food wrap.
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Low Carb Torta Provençal

In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Torta Provençal
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Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
Pie
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" deep glass pie dish.
  6. Press dough into and up sides of pie dish.
Pie
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 6 Servings Dinner
  8. 645 Calories, 28.9g Protein, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
  9. 12 Servings As A Side Dish
  10. 387 Calories, 17.3g Protein, 9.0g Carbs, 3.3g Fiber, 5.7g Net Carbs
Notes
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
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Low Carb Mushroom Ragout Over Mashed Cauliflower

Mushroom Ragout Over Mashed CauliflowerMushroom Ragout Over Mashed CauliflowerMushroom Ragout Over Mashed Cauliflower. When I was a little girl growing up in Ohio, and maybe 7 or 8 years old, I was out playing in the yard and literally, over night, there were about 8 or 9 puffballs all within close proximity of each other.  I ran in the house and got my mom to show them to her. Well, she picked one with a diameter of about 6 inches, took it into the kitchen, sliced it in ½” pieces and fried it in butter. OMG it was delicious. Well, I had two younger brothers and when they found the puffballs they kicked them to smithereens like all goofy little boys would do. My mom was angry and really what could she do? It was the first and only time they ever came up and I feel lucky that at least once, I got to eat a puffball.

Besides their general appearance, they are called puffballs because of the clouds of spores that “puff” out when they burst open or when ready, are hit with the impact of falling rain.

Alas, there are no puffballs in this recipe; I just thought you might be interested. However, if you are ever lucky enough to find one as Andrew Zimern would say…eat it.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mushroom Ragout Over Mashed Cauliflower
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Ingredients
  1. 3 T Olive Oil
  2. 3 T Butter
  3. 2 Lb Sliced Mixed Mushrooms (Portobello, Cremini, Shiitake, Button)
  4. ¾ C Small Dice Onions
  5. 1 T Butter
  6. 1 T Crushed Garlic
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 Can Petite Diced Tomatoes (Otherwise Regular Diced Tomatoes)
  10. 1 T Tomato Paste
  11. 2 C Chicken Stock (Make Your Own & Skip The Salt)
  12. 1½ t Porcini Dust
  13. 1½ t Salt
  14. ½ t Pepper
  15. 4 C Mashed Cauliflower
  16. ½ C Parmesan Cheese
  17. 6 T Thinly Sliced Green Onion Tops (Dried Chives Also Work Well)
Instructions
  1. Place a large skillet over medium heat with 1 T butter and sauté onions until translucent, 3-4 minutes.
  2. Add garlic & cook an additional minute. Set aside.
  3. If using portobellos, scoop out the black gills.
  4. Turn up heat to at least medium high, add ½ the olive oil & butter to pan and when the butter is brown, add ½ the mushrooms & sauté. Set aside and repeat.
  5. Add back the mushrooms, onions, add the thyme, oregano, diced tomatoes, tomato paste, and stock, bring to simmer stirring occasionally, and until the liquid has reduced and thickened just a bit, about 10 minutes.
  6. Add more stock as/if needed/wanted. Correct any seasoning.
  7. Plate cauliflower and top with the ragout. Garnish with the Parmesan and green onions, and…chow down.
  8. Serves 6
  9. 155 Calories, 6.2g Protein, 10.1g Carbs, 4.4g Fiber, 5.7g Net Carbs
Notes
  1. I like mine with a bit more liquid/stock because the mashed cauliflower tastes great as it soaks it up.
  2. Serve with a salad & small dessert and BOOM-A fabulous meatless meal.
  3. This dish can easily be converted to serve as an appetizer for 10-12 people.
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Low Carb Cheese Fondue

Low Carb Cheese FondueI know, I know. Cheese Fondue is so 60’s but it doesn’t mean it isn’t tasty and this is so, so easy to make. If you serve it to anyone under the age of 40 they may never have heard of fondue let alone eaten it, so you can dazzle them and personally I can make this a complete meal with sausage & vegetables or…it makes a fabulous sauce over broccoli.

 This is the recipe from the Rheinlander German restaurant here in Portland in my neighborhood and it is always what I order when I go there.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cheese Fondue
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Ingredients
  1. 1 Lb Gruyere Cheese (Or Swiss)
  2. 1 C Dry White Wine
  3. 1 T Corn Starch
  4. ½ t Crushed Garlic
  5. ¼ t White Pepper
  6. ¼ t Cayenne Pepper
  7. Pinch Nutmeg
Instructions
  1. Cut off any rind as it will not melt and then grate cheese.
  2. In a stainless steel saucepan, very slowly simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 4-5 minutes to reduce wine and let a little alcohol cook out.
  3. Thoroughly toss corn starch into grated cheese.
  4. Take wine off heat, add cheese, and beat with a whip until completely melted. Do not boil, just let it melt. If not completely melted alternately put on and take off heat until it does.
  5. If too thick, add more wine. If too thin, add more cheese. The consistency of the fondue should coat sausage or vegetables evenly when dipped into mixture.
  6. If you have a fondue pot all the better (and I do not) otherwise serve immediately in individual ramekins.
  7. Serve with any good sausage or vegetables.
  8. 6 Servings
  9. 398 Calories, 22.7g Protein, 2.4g Carbs, 0g Fiber, 2.4g Net Carbs
Notes
  1. Serve with chunks of sausage and/or your favorite low carb vegetables.
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Low Carb Hippie Dippie Shrimpie

Hippie Dippie Shrimpie 1Yep, I was a product of the mid-sixties and a full blown hippie hence the name of this appetizer Hippie Dippie Shrimpie.  Actually, I think the term “hippie” is a state of mind and as I know myself, I am still a bonafide hippie.  Oh man, this is gooeyness at it’s best.  I actually originally made this with langostinos but it can also be made with shrimp, crab, and, if you can afford it, (I can’t) lobster. 

Since I live in Oregon, we get the best and freshest Bay Shrimp ever.  Most commercial shrimp are bathed in sodium tripolyphosphate which imparts an ammonia-like odor and I don’t know about you, but ammonia is a total turn-off for me.  Sodium tripolyphosphate is used extensively in the whole of the fish & seafood industry to keep it “fresh”.  When cooked it reveals itself as a white “milky” liquid that mixes with your butter or cooking oil which is why no matter how hot you get your butter, that crummy liquid comes out.  If you are not picky don’t worry about it and if you are, ask your local market for “dry” shrimp or scallops. Since using sodium tripolyphosphate helps seafood retain liquids it is also known as “plumping” or “enhancing”  and is used much the same way as the poultry industry. To read more please see the Southern Fried Chicken recipe as I have explained it there.  Seriously, ya gotta be careful out there.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Hipppie Dippie Shrimpie
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Ingredients
  1. ½ Lb Any Size Peeled Shrimp (Bay Shrimp Are Already Cooked)
  2. 2 T Butter
  3. 1½ t Crushed Garlic
  4. ½ t Red Pepper Flakes
  5. ¼ C White Wine
  6. 2 T Lemon Juice
  7. 4 Oz Room Temperature Cream Cheese
  8. ¼ C Sour Cream
  9. ¼ C Mayonnaise
  10. 1 C Shredded Full Fat Mozzarella Cheese
  11. ½ C Chopped Spinach (Optional)
  12. ¼ C Parmesan Cheese
  13. ½ t Salt
  14. ¼ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Butter a 6”-8” baking dish.
  3. Melt butter on high heat, add shrimp, garlic, & red pepper flakes and cook. Stir in wine & lemon juice.
  4. Put shrimp mixture in processor and pulse several times.
  5. Whip cream cheese, sour cream, mayonnaise, salt & pepper.
  6. Blend in spinach & cheese.
  7. Blend in shrimp mixture.
  8. Spread into dish & sprinkle with Parmesan cheese.
  9. Pop into oven, bake until warm and until cheese has melted and Parmesan has browned a bit.
  10. Serve immediately.
  11. 8 Servings
  12. 233 Calories, 13.2g Protein, 2.0 Carbs, .1g Fiber, 1.9 Net Carbs
Notes
  1. If you opt to use bay shrimp, decrease butter by 1 T and you will still want to briefly sauté your garlic, & pepper flakes with the wine & lemon juice.
  2. This may be eaten using celery pieces, red & yellow pepper sticks or…use your imagination…and there is always using a spoon.
  3. Another option, if you make Carbalose Bread yet, spread on toast points.
  4. What I do. Microwave until warm and put into 375° oven until Parmesan has just begun to spot a little brown.
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Low Carb Sausage Spinach Stuffed Portobello Mushrooms

Sausage Spinach Stuffed Portobello MushroomsEverybody has their own favorite stuffed mushroom recipe and this Sausage Spinach Stuffed Portobello Mushrooms is only mine.  They are good & good for you. Serve 1 as an appetizer or side vegetable and 2 as a main course. I guarantee these are very filling.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sausage Spinach Stuffed Portobello Shrooms
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Ingredients
  1. 4 Large Portobello Mushrooms
  2. ¼ Lb Ground Sausage
  3. ¼ C Minced Onions
  4. ½ C Chopped Spinach
  5. 4 Oz Sautéed & Chopped Mushrooms
  6. 4 Oz Grated Gruyere Cheese
  7. 1 T Butter
  8. ½ t Porcini Dust
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh.
  3. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter.
  4. Cook sausage, retain fat, and sauté onions.
  5. Put sautéed veggies in bowl with rest of ingredients and mix well.
  6. Mound ¼ mixture into each portobello cap and bake until caps are just tender-about 25-30 minutes.
  7. 4 Servings
  8. 297 Calories, 16.7g Protein, 7.3g Carbs, 2.1g Fiber, 5.2g Net Carbs
Notes
  1. You may also sprinkle a couple teaspoons of Parmesan cheese on top before baking.
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Low Carb Guacamole Egg Bombs

Guacamole Egg BombsGuacamole Egg Bombs.I have made these pretty little gems many times with bacon but never this way. We had non-pork eating friends for dinner the other night so I left out the bacon and topped them with green onions and tomato and they really do taste like little Guacamole Egg Bombs…so here they are…for your vegetarian and/or vegan friends. They make a nice little dinner starter.

This is one of a trio of recipes for a terrific low carb picnic winter/summer indoors or out.  The other two companion recipes are Southern Deep Fried Chicken & Macaroni Salad. Now you can have a complete guilt-free meal with a measly 10g net carbs. Not to shabby for a totally fill yourself up meal.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Guacamole Egg Bombs
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Ingredients
  1. 12 Hard Boiled Eggs
  2. 1 Large Ripe Haas Avocado
  3. ½ C Mayonnaise (More If Needed)
  4. 2 T Yellow Mustard
  5. ¼ C Green Onion Tops
  6. ½ t Spike© Seasoning (Or Salt)
  7. ⅛ t Chipotle Powder (Or More To Taste)
  8. ½ C Small Diced Tomatoes
  9. ¼ C Green Onion Tops (Yes More)
Instructions
  1. Cut eggs in half, take out yolks and put in processor along with cubed avocado, mayo, mustard, green onions and Spike©.
  2. Process until very smooth and pipe or spoon into egg halves.
  3. In small bowl mix the tomatoes, green onions, and chipotle powder then take about one t and embed in top of each egg.
  4. 8 Servings
  5. 249 Calories, 10.5g Protein, 4.7g Carbs, 2.3g Fiber, 2.4g Net Carbs
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Low Carb Tzatziki

TzatzikiTzatzikiLow Carb Tzatziki. The word ‘Tzatziki’ refers to a sauce that often is used in the preparation of the Greek meat dishes ‘gyros’ Pulled Pork Gyros and ‘souvlaki’. It’s made of strained yogurt from the milk of goats or sheep, salt, garlic, and cucumbers. Dill, lemon juice, and pepper are usually added and then sometimes, mint or parsley. Because of the presence of cucumbers, the sauce is often called cucumber sauce in English-speaking countries. Within Greece, the sauce also is called ‘tarator’, from the Sephardic Jewish word. The Greek word actually comes from the Turkish word ‘cacik’, which means ‘chutney’ and the sauce is used in the cuisines of countries other than Greece. Indeed, its use ranges from Bulgaria and Macedonia; to the Caucasus; and into Afghanistan, Iran, and Iraq.  This info is taken from Wiki.answers…and who knew?

Karoun LebneLabneh, Lebni, or Labne is a soft yogurt cheese.  It doesn’t matter how you say it or how you spell it, it, what really matters is that it is good and it is that-very good.  In the Middle East Labneh is traditionally served drizzled with olive oil, maybe some lemon juice, accompanied by Kalamata olives, and is most definitely not sweetened. Many times the dish is quite artfully presented. And…Chobani?IS NOT strained Greek yogurt by any stretch of the imagination. This is the brand I use or…make my recipe for Greek Yogurt

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tzatziki
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Ingredients
  1. 1 C Strained Greek Yogurt (Labneh-Lebni-Labna)
  2. 1 C Diced Cucumber (About ½ One Large)
  3. ¾ t Dried Dill
  4. 1½ T Lemon Juice
  5. 1½ t Crushed Garlic
  6. ½ t Salt
  7. ¼ t Pepper
Instructions
  1. Peel, cut cucumber in half, scoop out the seeds, roughly chop, and process until you have very tiny pieces kind of a sludge, but not pureed.
  2. Ditch the cucumber juice by squeezing as much out as you can then combine all ingredients in a medium bowl, taste, and correct seasoning.
  3. You may serve this immediately but it is better after being in the refrigerator for a day. It should easily last 4-5 days-if it lasts after you get into it.
  4. 8 Servings
  5. 26 Calories, 1.7g Protein, 2.8g Carbs, .1g Fiber, 2.7g Net Carbs
Notes
  1. If you opt to use regular ole Greek yogurt and not Labne it will turn watery from the whey escaping the yogurt. No problem, just be aware of it.
  2. This can have a 1 t of mint added if wanted and it's what you see sprinkled on the top.
  3. Serve with red, orange, or yellow pepper chips, cucumber coins, along with snow peas to keep it low carb.
  4. This is also very good served to the side with a sautéed chicken breast.
  5. Recipe may easily be doubled.
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Low Carb Vampire Dip

Low Carb Vampire DipThis Vampire Dip is an altered version (but not too much) of a famous recipe from Slater’s 50/50 Restaurants in California.

I was recently on vacation in my beloved Colorado and the question came up-had I ever had a 50/50 burger? I said no and ask what it was. The answer: 50% ground hamburger and 50% ground bacon. Oh wow, a burger after my own heart.  When I got home I read some reviews on Yelp and though everyone pretty much loves the burgers what they were really raving about the Vampire Dip. I got on the internet to try to find a recipe. I found it several places and took a little from one place and a little from another, added my own take, and this is the recipe I came up with and good grief it is pathetically fabulous.

This is good with low carb veggies and snow peas are very good however, to be authentic to  the way the restaurant serves it (with bread and pita chips) you could serve it with toasted Carbalose Flour Bread or Carbalose Flour Tortillas made into chips. I tried it with both and I also think Sour Cream & Chive Crackers could be yet another delivery device.

When you eat this divine stuff make sure everyone around you is eating it too cause we all know what garlic can do to us.  This is definitely a misery loves company strategy.  Oh yeah, and don’t be surprised if/when you eat more than ¼ cup.

**When you bake this, inevitably there will be fat that comes to the top.  If you notice in the picture above it is baked in a bread bowl and this fat would go unseen into the bread…so don’t sweat the fat-it’s good for you.

Polly-OThis is a plug for the best Mozzarella cheese that I have ever tasted.  Unfortunately It is not available in the Pacific Northwest but those of you in the East and Northeast can get it.  It is now owned by Kraft and I am hoping they have not changed it since I last had it.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Vampire Dip
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Ingredients
  1. 1 C Mayonnaise (A Little Deviation Here)
  2. 8 Oz Softened Cream Cheese
  3. 2 C Parmesan Cheese
  4. 1 C Gruyere Cheese (Another Deviation)
  5. 1 C Whole Milk Mozzarella Cheese
  6. 1 T+1 t Crushed Garlic (More If You Want)
  7. 1 Cn Drained & Chopped Artichoke Hearts (In Water-Not Marinated)
  8. 1 t Pepper
  9. ½ t Salt
Instructions
  1. Preheat oven to 350°
  2. In a large bowl beat the mayo, cream cheese, garlic, salt and pepper.
  3. Fold in rest of ingredients.
  4. Put into a lightly buttered 8”x8” baking dish, cover and bake 20 minutes, uncover and bake 10 additional minutes.
  5. 20 Servings-¼ Cup
  6. 179 Calories, 7.0g Protein, 1.5g Carbs, .4 Fiber, 1.1g Carbs
Notes
  1. One of the things I do not like is broken/curdled cheese so this is what I do. I microwave the dip on defrost until it is warm and then pop it is the oven and oh my, what oozy gooey goodness.
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Low Carb Sour Cream & Chive Crackers

Sour Cream Chive CrackersThese Sour Cream Chive Crackers will make your kitchen smell heavenly and your family will thank you.  Serve with Ham Salad, Roast Beef Spread, Chicken Liver Pate.  They are particularly good with Caramelized Onion Dip or just about whatever other appetizer you wish. Be careful if you are just eating them plain as they can easily get away from you.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sour Cream & Chive Crackers
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Ingredients
  1. 2 C Almond Flour
  2. 2 T Dried Crushed Chives
  3. ½ C Sour Cream
  4. 1 t Salt (Or To Taste)
  5. ½ t Onion Powder
Instructions
  1. Preheat oven to 215°.
  2. In a medium bowl, mix all the ingredients by hand. Knead for a half minute or until smooth and rest for 10 minutes.
  3. If you have a Silpat-terrific. Place the dough in a rectangle on the Silpat and cover with parchment paper.
  4. Using a rolling pin and starting at the center roll once toward you, once away from you, turn 90 degrees and repeat. Now just roll evenly until Silpat is covered. Don’t worry about what goes off the Silpat-just trim it and put on any bare spots.
  5. Gently peel the top parchment paper and trim all overhang.
  6. Score dough with a pizza cutter. (I use my bench scraper since you definitely do not want to cut the Silpat).
  7. Pick up the Silpat and place on an inverted sheet pan.
  8. Put in the oven and bake for 1½ -2 hours or until very gentle brown begins to appear.
  9. Cool completely and break at scores.
  10. 48 Crackers
  11. 31 Calories, 1.1g Protein, 1.1g Carbs, .5g Fiber, .6g Net Carbs
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Low Carb Baba Ganoush

Baba GanoushFor the uninitiated, Baba Ganoush is a Middle Eastern eggplant dip. I happen to think this stuff was sent to mankind by the Gods and if you have never had baba ganoush you might go to just about any Middle Eastern restaurant and try it. My prediction…you will love, love, love it-it is addictive.

Baba GanoushTraditionally baba ganoush is smeared around the sides of a shallow bowl with the olives around the perimeter, drizzled with olive oil, and then scooped with torn flatbread or pita but…as low carbers we can not do it this so I have given you some terrific alternatives.
Baba Ganoush can be eaten many ways. You can use an olive to scoop a little baba, you can tear a Carbalose Flour Tortillas and scoop with that, you can cut your tortilla into wedges & lightly fry them for use as “pita chips”, you can use red pepper chips, you can use thinly sliced & peel cucumber coins…but the best way is to use all 5 ways.  Any and all combinations of the above work perfectly well as they all compliment the flavor of the baba.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Baba Ganoush
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Ingredients
  1. 1 Large Eggplant
  2. ¼ C Tahini
  3. 1-2 t Crushed Garlic (More Is Better)
  4. ¼ C Lemon Juice
  5. 2 T Olive Oil
  6. 1 T Liquid Smoke
  7. ½ t Salt (Or More To Taste)
  8. Olive Oil To Drizzle
  9. Minced Parsley As Garnish
  10. ¼ C Kalamata Olives
Directions
  1. Prick eggplant several places and roast in a 375° oven for about 45-60 minutes or until very soft and totally collapsed. Split hot eggplant down the center and when you can handle it, drain the juices.
  2. Scoop out ALL eggplant guts and put next 6 ingredients in food processor and process for 2 minutes until smooth. Taste and correct any seasoning.
  3. Drizzle with olive oil, garnish with parsley & Kalamata olives.
  4. Serving Size: ¼ Cup
  5. 6 Servings
  6. 104 Calories, 2.8g Protein, 9.0g Carbs, 4.1g Fiber 5.1g Net Carbs
  7. Per Tablespoon
  8. 26 Calories, .7g Protein, 2.3g Carbs, 1g Fiber, 1.3g Net Carbs
Notes
  1. How I prepare my eggplant: When the eggplant is finished baking, prop up the head & make a slit all the way through the top and down the front. Let cool for 10-15 minutes and then using the palm of you hand and starting at the top, begin pushing the juice out of it. Repeat this several times until no more comes out. Allow to cool. With a large spoon and a gentle hand scoop out the pulp making sure you get even all the slimy stuff from the outer skin. Now, taking the crown in your fingers, squeeze the final pulp out of it.
  2. I do this for two reasons 1.) The juice is very sticky and is most of the sugar in an eggplant. 2.) Your final baba will be thicker and easier to scoop.
  3. This is better after being in the fridge a day or so but I’m betting it won’t happen…it tastes way too good to wait.
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Low Carb Tapenade

TapenadeIf you like olives (and I do) a good tapenade can be addictive and I believe this will probably be the best tapenade you may ever eat.  No cauliflower or other fillers.  I serve this on Hazelnut Crackers, Sour Cream & Chive Crackers  or with my low carb Naan Flat Bread and your favorite low carb cracker will work.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tapenade
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Ingredients
  1. ½ C Kalamata Olives, Pitted and Chopped
  2. ½ C Green Olives, Pitted and Chopped
  3. ½ C Roasted Red Pepper, Chopped
  4. ½ C Tomatoes, Small Dice
  5. ¼ C Capers
  6. 1 t Minced Garlic
  7. 1 T Anchovy Paste
  8. ½ t Dried Basil
  9. ¼ t Dried Thyme
  10. ¼ t Dried Oregano
  11. 2 T Olive Oil
Directions
  1. Mix all ingredients.
  2. Can be eaten immediately but best if refrigerated several hours.
  3. Makes 2 ½ C
  4. Serving Size 2 T
  5. Servings 20
  6. 20 Calories, .8g Protein, .8g Carbs, .4 Fiber, .4 Net Carbs
Notes
  1. Try adding a splash of balsamic vinegar.
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Low Carb Smoked Salmon Mousse

Low Carb Salmon MousseServe the smoked salmon mousse with a Crudités, Hazelnut Crackers or Sour Cream & Chive Crackers and as you can see one of the easiest  ways is on cucumber coins.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Smoked Salmon Mousse
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Ingredients
  1. Ingredients
  2. 8 Oz Cream Cheese
  3. 1 T Lemon Juice
  4. 2 t Dill Weed Dried
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ Pd Smoked Salmon
  8. 2 t Liquid Smoke
  9. ¼ C Heavy Cream
Instructions
  1. Put first 8 ingredients in a processor and mix until smooth.
  2. Add heavy cream and pulse to completely incorporate.
  3. Taste and correct any seasonings.
  4. Chill and serve.
  5. 18 Servings
  6. Serving Size 1 T
  7. 75 Calories, 3.3g Protein, .5 Carbs. 0 Fiber, .5 Net Carbs
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Low Carb Hazelnut Parmesan Crackers

hazelnut parmesan crackersHazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them.  I have tried various almond meal crackers and I didn’t like them.  I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this).  Now I boil whole nuts in water & baking soda and actually peel my own. This is another mindfulness practice.  It takes a long time, I enjoy it, and I am glad when the last nut is done.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers.  Everything smelled good.  But there was a problem.  As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time.  Yikes!  So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat these crackers with lots of things.  Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam DipHam Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird.  Enjoy.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Hazelnut Parmesan Crackers
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Ingredients
  1. 2 C Hazelnut Flour
  2. 1 C Parmesan Cheese
  3. 4 T Sesame Seeds
  4. 2 T Poppy Seeds
  5. 2 t Chili Powder
  6. 1 t Garlic Salt
  7. 1 t Dried Crushed Rosemary
  8. 1 t Onion Powder
  9. ½ t Marjoram
  10. ½ t Thyme
  11. ½ t Oregano
  12. ½ t Pepper
  13. ¼ t Salt
  14. 3 Egg Whites
Instructions
  1. Preheat Oven to 250°
  2. Combine all ingredients except egg whites.
  3. Beat egg whites to combine, add to dry ingredients and mix thoroughly.
  4. Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
  5. Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
  6. Roll very thinly all directions to completely cover Silpat.
  7. Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
  8. Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
  9. Bake for 1½ hours. Cool in turned off oven.
  10. When cool break at scoring.
  11. Yield 56 Crackers 40 Calories, 1.8g Protein, 1g Carbs, .5g Fiber .5g Net Carbs
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Low Carb Chicken Liver Pate

Low Carb Chicken Liver PateLow Carb Chicken Liver Pate. Many restaurants serve Chicken Liver Pate & terrines and charge an arm and a leg but you can make them for pennies.  Chicken livers are cheap, cheap, cheap. You might see it served looking like a thin slice of bread because it is mostly made in loaf pans and then served with toast. This chicken liver pate is food for the Gods.

As you look at this recipe you may say what?…juniper berries?  The answer is a resounding yes.  They are the secret ingredient and make the difference between a good chicken liver pate and a great one.  You can eat this, love it, and if you didn’t know the berries were in it you would most likely not be able to identify or name the flavor.

hazelnut-parmesan-crackersI serve this on Hazelnut Crackers.  If you want to doll it up for a party or just gild the lily for yourself you can stick capers into the pâté and put three or four strands of Pickled Red Onions on top.

For the more traditional restaurant style make yourself some Carbalose Flour Bread, toast it, butter it, and top with pate, capers and Pickled Red Onions

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chicken Liver Pate
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Ingredients
  1. ½ Lb Chicken Livers
  2. 2 Shallots Diced
  3. 1Garlic Clove, Smashed & Peeled
  4. 1 Bay Leaf
  5. ½ t Dried Thyme
  6. 8 Crushed & Minced Juniper Berries
  7. ¼ C Water
  8. ½ C Heavy Cream
  9. 3 T Soft Butter
  10. 1 T Brandy Or Cognac
  11. ½ t Salt
  12. ¼ t Pepper
Directions
  1. In a medium saucepan, combine the chicken livers, shallots, garlic, bay leaf, thyme, salt, pepper, juniper berries, and water. Heat on medium-low and cook, uncovered and stirring occasionally, until the livers are barely pink inside, about 3 minutes and the water is almost gone.
  2. Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
  3. Remove from heat and discard bay leaf.
  4. Transfer everything to a food processor; process until coarsely pureed. With the machine on, add the butter, 1 tablespoon at a time, until incorporated. season with salt and pepper to taste and process until completely smooth. Scrape the pâté into 2 or 3 ramekins for guests to share or as you can see in the picture, for us I use that brown bowl you see. Press a piece of plastic wrap directly onto the surface and refrigerate until firm.
  5. Serve semi-chilled.
  6. Serving Size 1 T
  7. 24 Servings
  8. 45 Calories, 1.9g Protein, .6g Carbs, .0 Fiber, .6g Net Carbs
Notes
  1. What I do. I fix chicken livers for dinner the night before and make an extra ½ pound for the pâté. I salt and pepper them, dredge in peanut flour, and fry them in ½ olive oil and ½ butter and no, they do not taste like peanuts.
  2. This pâté is one of those foods that is better after sitting in the fridge for at least 4-6 hours and if you can keep your hands off of it a couple of days even better. This allows plenty of time for the flavors to mellow and come together.
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