Tag Archives: diabetic friendly recipe

Low Carb Sausage Crust Pizza

Sausage Crust PizzaSausage Crust PizzaIt’s not that I don’t have pizza once in a blue moon because I do. I have always used either Basic Pizza Crust and once with the new recipe for Carbalose Italian Parmesan Garlic Knots dough.  This Sausage Crust Pizza recipe uses neither.  In the old days, when I ordered pizza with anyone else I used to fight over what the toppings would be, usually ending up with a ½ & ½ of kinda sorta what I wanted.  Don’t need to fight anymore.  I can have what I want-well not really because I like way too many toppings so I have whittled it down to my faves.  I had zero idea if this would even work but…as you can see…it did.  The really cool thing is that everyone can have their own faves because for most people (excluding maybe small children) this could be a single serving.  Yeah and I’m lying here.  I originally thought I could eat the whole thing but quickly realized it was not happening.  I had my choice of either a 7″ shallow pan or 7½” deeper cake pan and I opted for the larger for one reason-so that I could get more of my faves including lots more cheese in it.  Could I eat all of it?  Umm no, because my eyes have always been bigger than my stomach and as I have aged, none of that has changed.  Along with a small Canlis Salad & a few raspberries with Crème Fraîche, I only ate ½ of the pizza so this is very easily sharable.

Something else pretty cool in the second picture.  I have always used fresh basil when making pizza.  When I went into the grocery they were out of every different kind of fresh basil except a live basil plant and so, with Ann’s encouragement, I bought one.  Whoa, I don’t think I will ever use freshly packaged basil again.  One of the first things I thought about was it didn’t look like enough.  Not only was it enough, I still have tons left over and my kitchen smells heavenly.

So what’s up with the next 3 pictures?  I only thing I did was use a 12″ pizza pan with 1 Lb. of sausage and a hair more of each ingredient and got a pizza for 4 with 8 healthy slices.

I don’t often show a BS reading after a meal but this one was too good to pass up.  My goal is to always be under 100 about 1½-2 hours after dinner so as you can see this was pretty good.  I never can seem to outdo my friend Steve Cooksey but hey Steve, this one’s for you.

No fathead pizza dough here.  I have met & spoken with Tom Naughton so no offense here Tom, but I have a gazillion recipes using cauliflower and this just isn’t one of them.

I am listing my favorite toppings which you can certainly follow or…you may use you own faves.

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

Sausage Crust Pizza
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Ingredients
  1. ¾ Lb Sausage
  2. ½ t Ground Fennel (Optional But, It’s What Makes Pizza Sausage Well, Taste like Pizza Sausage)
  3. 2 Oz Sautéed Mushrooms
  4. ¼ Small Onion Sautéed
  5. Handful Fresh Basil
  6. 2 Oz Good Quality Ham (Sliced Or Chunked)
  7. 3 Oz Mozzarella Cheese
  8. 1 T Tomato Paste
  9. 3 T Water
  10. ½ t Crushed Garlic
  11. 1 t Italian Herbs
Instructions
  1. Heat oven to 350°
  2. Mash sausage on bottom and up sides of a small cake pan and bake for 10-15 minutes. If using fennel sprinkle all over the top of raw sausage.
  3. Prep all the rest of the meats and vegetables.
  4. Mix tomato paste, garlic and Italian herbs and spread onto sausage crust.
  5. Lay down onions, ham, basil, mushrooms and then cheese.
  6. Bake an additional 15 minutes until cheese is well melted. If you like crusty cheese broil for 1-2 minutes.
  7. 2 Servings
  8. 652 Calories, 45.9g Protein, 48.3g Fat, 6.8g Carbs, 1.5g Fiber, 5.3g Net Carbs
  9. 1 Serving
  10. 1304 Calories, 98.1g Protein, 96.6g Fat, 13.6g Carbs, 3.1g Fiber, 10.5g Net Carbs
Notes
  1. No wonder I could only eat half of this puppy. Holy Smokes. Look at the fat & protein grams. My opinion: Only a lumberjack could eat a whole one of these.
  2. I used my local grocery sausage as it’s made with zero sugar.
  3. As you can see in the picture the crust shrinks and I did have lots of melted fat in the bottom of the pan so, you can either leave it in there or drain it, your choice.
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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 Green Beans Zucchini Basil Verde

Green Beans Zucchini Basil VerdeGreen Beans Zucchini Basil VerdeThere are probably hundred of recipes for a green verde sauce and this Green Beans Zucchini Basil Verde is another.  Verde can have a mixed and varied set of ingredients but it mostly seems to have capers and lemon juice which makes pretty much anything piquant.  The idea is to feature the meat, vegetables, or a combination of both without overpowering them and hopefully what this verde is doing here.

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

Green Beans Zucchini Basil Verde
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Sauce Verte
  1. ⅓ C Fresh Chopped Basil
  2. ½ C Chopped Green Onion Tops
  3. 1 T Dried Parsley
  4. 2 T Capers
  5. 1 T Lemon Juice
  6. 2 t Dijon Mustard
  7. 2 t Dried Mint
  8. 1 t Crushed Garlic
  9. ¼ C T Olive Oil
  10. ½ t Salt
  11. ½ t Pepper
  12. More Salt & Pepper To Taste
Vegetables
  1. 1 Lb Green Beans Cut In Half Diagonally
  2. ¼ C Olive Oil (Divided)
  3. ¾ C Water (+ More As/If Needed)
  4. 1 Lb Zucchini Cut Into About ¾”x2-2½” Pieces (I Cut Mine Into Wedges)
Sauce
  1. Put first 8 ingredients into processor, pulsing until everything is pretty well sticking to the sides.
  2. Scrape down sides, add olive oil, and process to a paste. Add more olive oil as/if needed to make a thick slurry.
Vegetables
  1. To large sauté pan, add water, 2 T olive oil & green beans, toss to coat, cover and simmer until beans are tender, water has evaporated, and to your liking. Set aside.
  2. Add last 2 T olive oil to sauté pan turn heat to medium and sauté uncovered until tender and they have reached a medium brown color.
  3. Add back beans, add sauce verde, and heat to serving temperature.
  4. 6 Servings
  5. 208 Calories, 2.3g Protein, 18.8g Fat, 10.8g Carbs, 4.7g Fiber, 6.1g Net Carbs
Notes
  1. Don't worry if your green beans wrinkle-it's perfectly normal. I actually let mine brown (caramelize) for a little added flavor.
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Low Carb Marriage Chicken

Marriage ChickenMarriage ChickenMarriage ChickenNo not me, I am not getting married and this Marriage Chicken is not for anyone’s wedding, but it was, at one time.  Got a pretty good story here.  Naomi Pomeroy is a native Oregonian who owns the restaurant Beast, (Don’t ya just love the name?) and it does kind of tell the story of the meat centric food and which is literally up and around the corner from when I live in NE Portland. I have eaten at this restaurant and it is almost a surreal experience.  This was The Menu for the weeks of November 8th & November 15th.  After two weeks, the menu goes POOF and is gone forever, only to be replaced with another-equally as spectacular.  The set price is $125. per person, for a six-course meal and some of the courses may be one, or at the most, two bites. They have only two seating an evening, the tables are communal, you can watch everyone running around cooking, and there are kitchen timers going off constantly.

Anyway, this Marriage Chicken recipe is inspired by Naomi.  It was the recipe she made up for her wedding and appropriately named Wedding Chicken.  I’ve called mine Married Chicken so as to not confuse the two.  I am not of the caliber cook (chef) Naomi is by a long shot, and would never pretend to be.  She is a James Beard recipient which is a pretty hard thing to come by.  This is Naomi’s Original Recipe featured in Bon Appetite Magazine that she came up for her…what else…wedding…and you can see how I tweaked it for low carb.  Tweaked or not this chicken is to die for and any marriage that can survive this garlicky dish is headed for success.

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

Marriage Chicken
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Ingredients
  1. 8 Skin-On Bone-In Chicken Thighs
  2. ¾ C Olive Oil
  3. ½ C Tamari Sauce
  4. ¼ C Apple Cider Vinegar
  5. ¼ C Just Like Sugar Brown (Or Sweetener Of Choice)
  6. 3 T Fish Or Oyster Sauce (I Used Oyster Because It Is What I Have)
  7. 3 T Lemon Juice
  8. 2 T Crushed Garlic
  9. 2 t Powdered Ginger
  10. 2 t Salt
  11. 1½ t Dried Thyme
  12. 4 Jalapeno Peppers Seeded & Sliced (I Used Pickled Jalapenos-They're Easier)
Instructions
  1. Excluding chicken & olive oil, put rest of ingredients in a small mixing bowl and stir until salt & Just Like Sugar are dissolved then, add oil. (Salt does not dissolve well in oil of any kind).
  2. Put chicken into a plastic bag, pour in marinade and refrigerate for 12-24 hours. (I save every produce plastic bag I ever get and use them to marinate all kinds of things. Waste not want not.
  3. Preheat oven to 450°.
  4. Pour off marinade into a saucepan and heat thoroughly.
  5. Lay chicken skin side up on a foil lined sheet pan and cook until crispy on the top-About 30-35 minutes.
  6. To serve, spoon marinade over chicken with a little extra to dip into.
  7. 8 Servings
  8. 436 Calories, 21.1g Protein, 37.3g Fat, 2.5g Carbs, .5g Fiber, 2.0g Net Carbs
Notes
  1. Make sure your oven is hot enough. You want to cook the thighs quickly and to also crisp the skins.
  2. I cannot describe the garlic smell these thighs will produce.
  3. If after 30 minutes the skins are not crisp, put them under the broiler for a minute or two.
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Low Carb Provençal Relish

Provençal RelishProvençal RelishProvençal RelishProvençal RelishSo, a very dear friend took me out for dinner to Laurelhurst Market restaurant on my birthday. On their menu there was/is a Bone-in NY Steak with Padron Peppers & Provençal Relish and a Ribeye with Avocado Puree & Candied Jalapenos.  Being picky I wanted…the Ribeye with the Provençal Relish which had no sugar and…because I have eaten at this particular restaurant many times, I was accommodated without question.  Yeah, yeah, I don’t go out to dinner very often anymore but this is in my top five restaurant picks here in foodie town Portland, Or.

The meal was of course terrific but the steak, nestled in the Provençal Relish, was out of this world.  My picture is exactly as it was served except they actually sliced the steak.  I brought some of it home to analyze it and have tried to recreate it.  Try to picture an old woman picking through a cardboard box of leftover relish, tasting & savoring each little bite.  The relish tastes great with a little finishing heat from the Padron peppers which I did not have. Since I didn’t want to wait to see if my grocery even had them, I used jalapeno peppers instead.  Mine is not exactly the same but boy, it sure is good.

The relish can be served warm or cold but it absolutely begs to be left in the refrigerator for several days to marry all those wonderful flavors. If you decide to serve it cold you will need to let it sit on the counter to let the olive return to a liquid and it will be quite crunchy.  If heated, it will soften things a bit.  To test the recipe, I only made half of it and it easily and amply would have served four people so…I have lots leftover to accompany other meals.  I was so hot to make and eat the dish that I ate the relish raw and next, I will take the time to heat it.

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

Provençal Relish
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Ingredients
  1. 1-1½ C Olive Oil
  2. 2 Roma Tomatoes Seeded & Finely Diced
  3. 1 C Yellow Pepper Finely Diced
  4. 1 C Red Pepper Finely Diced
  5. 1 C Red Onion Finely Diced
  6. 1 C Olives Finely Chopped
  7. 2-3 T Capers
  8. 2 t Crushed Garlic
  9. 2 t Anchovy Paste
  10. 1½ t Dried Basil
  11. 1½ t Dried Thyme
  12. 2 T Jalapeno Peppers (I Used Pickled Jalapenos)
  13. ½ t Liquid Smoke (Optional But Good)
  14. ½ t Pepper
Instructions
  1. Pretty easy.
  2. Just chop & dice all veggies, add rest of ingredient, mix thoroughly and refrigerate for at least 24 hours and a couple of days would be even better.
  3. 8 Servings
  4. 293 Calories, 1.2g Protein, 29.8g Fat, 7.0g Carbs, 1.6g Fiber, 5.4g Net Carbs
Notes
  1. Padron chile peppers individually are unique though similar in shape and size with curved and grooved furrows along their skin. Young Padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey chile in the mix (roughly 1 in 10), making for a bit of Padron roulette.
  2. My dish was pretty spicy so maybe I got lucky and got 2 out of 10 hot ones.
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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 Marinated Greek Ribeye Steak

Marinated Greek Ribeye SteakLong ago and far away I worked in a seafood house in Virginia owned by of all people a Greek.  The restaurant was known far and wide for it’s seafood but I actually thought the best thing on Saki’s menu was a Marinated Greek Ribeye Steak and I mean it was to die for.  I ate it every time I went in there and it absolutely never disappointed.  This is my rendition and it is exactly as I remember it…and we know how memories can fade and change sometimes.  Sadly, the restaurant burned to the ground in 2013, never to be resurrected which is sad because the food was that good.  This is also the same restaurant that I based my Tartar Sauce recipe on and you can see why the recipe was so large.  Now of course Saki was marinating scores of steaks at any given time but this recipe is for only 4 steaks and I see another seriously cut-down recipe in the works.  Saki used to stack his steaks in several deep bus-tubs at a time and allow them to marinate for several days.  You can do this too-if you can wait that long.  This marinade can also be used with pork & chicken so it’s quite versatile.  The little adjunct vegetable  doesn’t have a recipe, it’s just a fried Japanese eggplant with a few seared tomatoes.

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

Marinated Greek Rib Eye Steak
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Ingredients
  1. ½ C Olive Oil
  2. 2 t Crushed Garlic
  3. 1 t Onion Powder
  4. 1 t Dried Thyme
  5. 1 t Dried Crushed Oregano
  6. 1 t Marjoram
  7. 1 t Dried Crushed Parsley (Yes, I Used Dried)
  8. ½ t Dried Crushed Rosemary
  9. ½ t Basil
  10. ½ t Salt
  11. ¼ t Pepper
Instructions
  1. Whisk all ingredients together.
  2. Add marinade to a one gallon plastic bag and add 4 boneless rib eye steaks.
  3. Massage the marinade into the steaks and refrigerate.
  4. Take steaks out of the fridge 2-3 hours before preparing on your grill on in a pan.
  5. Serves 4
  6. 696 Calories, 51.2g Protein, 66.6.1g Fat, 1.4g Carbs, .4g Fiber, 1.0g Net Carbs
Notes
  1. Rosemary grows like a weed here in Pacific Northwest and I have several friends I get mine from. The bushes get quite large and the dried leaves can sometimes be a little tough so after I dry it I put a bunch of it in my spice grinder and nearly powder it. Rosemary has volatile oils and a little goes a long way. I DO NOT like sticking my mouth with a rosemary "spear".
  2. The herbs can be added more or less to your tastes.
  3. Nutritionals do include an 8 oz. ribeye steak.
  4. My steak did have a bone in it.
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Low Carb Chicken Fricassee

Chicken FricasseeChicken FricasseeChicken Fricassee. I don’t know exactly how many dishes I have based on French peasant food but I know it is more than a few and both Pulled Pork Butter Rillettes  & Ratatouille comes to mind first.  The French seem to always have been able to take nearly nothing by adding wine, butter & herbs and make something out of it, and this is not much different.  Now, they would have probably taken a skinny scrawny old rooster or hen that was long past its prime eating and by braising it, bringing the thing back to life…with taste galore.  Today we have bred the crap out of chickens and ended up with monsters.  Yes, there is a chicken thigh under all those creamed mushrooms and wine sauce.

I spatchcocked and roasted a duck not long ago and from that duck, not only did I get two glorious meals, I also got two cups of duck fat. (In the sour cream tub in the upper right next to the wine).  Now sometimes a lot of duck fat can be used in the blink of an eye but when you use it for sautéing this & that, it easily lasts a very long time.  The flavor of duck has no comparable; It is a flavor unto itself.  I also cut off the skin from the backbone and roasted it too.  When finished it is like eating candy which for low carbers is the best thing ever, ever.

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

Chicken Fricassee
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Ingredients
  1. 4 Large Boneless Skinless Chicken Thighs
  2. 2 T Duck Fat Or Smaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  3. Salt & Pepper
  4. 2 Shallots Thinly Sliced
  5. ½ T Duck Fat Or Smaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  6. 1 Lb Sliced Mixed Mushrooms
  7. 2 T Duck Fat Or Smaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  8. ½ C White Wine
  9. 1 C Water + More As Needed
  10. ⅓ C Heavy Cream
  11. 1½ t Chicken Base
  12. 2 t Dried Tarragon Leaves
  13. Freshly Ground Pepper
Instructions
  1. Heat 2 T fat to medium high.
  2. Pound room temperature thighs to even thickness.
  3. Season thighs with salt & pepper, add to the skillet, sautéing over moderately high heat, turning once until browned-about 3 minutes per side. Set aside.
  4. Add ½ T fat to pan and gently cook shallots. Set aside.
  5. Add last 2 T fat and sauté mushrooms. Set aside.
  6. Add wine, water, heavy cream, tarragon, & chicken base to pan and simmering, reduce to about ¾ original.
  7. Add back chicken, shallots, & mushrooms and simmer until warmed and chicken is finished cooking.
  8. 4 Servings
  9. 379 Calories, 27.8g Protein, 23.2g Fat, 5.8g Carbs, 1.3g Fiber, 4.5g Net Carbs
Notes
  1. The reasons I love duck fat for sautéing are as noted above 1.) the flavor and 2.) it will not burn under high heat the way butter can. Now I do eat a lot of browned butter but just not for this.
  2. This is a pretty intensely filling meal but if you can eat two of them-I could not-so be it. It will not break any carb banks.
  3. Absolutely not needed but I put a bed of spinach under my Fricassee and it was delicious.
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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 Carbalose Italian Parmesan Garlic Knots

Carbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsCarbalose Italian Parmesan Garlic KnotsI now have quite a collection of Carbalose Flour Recipes and Carbalose Italian Parmesan Garlic Knots is now the newest addition to that list.  There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them.  Their label says 26g carbohydrates per/2 sticks.  If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.

We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil,  tweaking them a bit, & adding Parmesan cheese for our knots.  The dry dipping oil ingredients can be made ahead and just left alone until ready for use.  The recipe is for many times what we will need now.  The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables.  I think once you have it, you will find many used for it.  The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.

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 Italian Parmesan Garlic Knots
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Knot Ingredients
  1. 1 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 t Dry Italian Dipping Ingredients
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Crushed Garlic
Instructions
  1. Mix all dry dipping ingredients.
  2. Bloom yeast & sugar in warm water for 10 minutes or until foamy.
  3. Put first 8 ingredients in processor and pulse to blend.
  4. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  5. Run processor for at least a minute and probably a little longer adding any additional water as needed 1 T at a time.
  6. 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.
  7. Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until doubled.
  8. Divide dough into 8 1½ oz. pieces and make individual balls.
  9. Preheat oven to 400°.
  10. Taking each ball and roll into a 6" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 9" ropes and tie into knots.
  11. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  12. Cool just slightly.
  13. Mix olive oil, crushed garlic, 1 t dry ingredients, and cheese.
  14. Cool only slightly and toss to cover. I actually used my fingers and did they ever smell good.
  15. 8 Servings
  16. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go quite well as a side with many salads.
  2. I think if you made them into 2 oz. knots they could be sliced and made into slider buns.
  3. Sadly, you may have a bit of the olive oil mixture left and my suggestion is to add a little more oil and put it on some other vegetable like...broccoli... and since I was having pork tenderloin for dinner, I used it drizzle on that. Waste not-want not.
  4. Next will come soft pretzels.
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Low Carb Vinegar Pie Custard

Vinegar Pie CustardVinegar Pie CustardVinegar Pie Custard. The first time I heard the term Vinegar Pie I just about choked.  Say what pie?  Well, I decided to try making Vinegar Pie Custard since I don’t eat pie crust and would ya believe…it’s delicious, and I mean delicious.  I only made two of them because I was pretty sure I would not like it.  Well, well, well we can all be wrong and…I was.  I did taste it without vanilla and then, since I was testing, I added it at the end.  Wrong, it was much better without it so you won’t see it in the recipe.  If you decide to top it with whipped cream I would suggest leaving out the vanilla.

Apparently there are recipes on the internet for this pie and one story goes, that when you are poor as a church mouse you can make a pie from vinegar and water.  It was also a favorite in boarding houses and we pretty well know that men will eat just about anything.  Of course back then, since most people farmed for a living, they all had butter, sugar & flour. If you had a lemon you could add that and eventually this pie became the forerunner of lemon meringue pie.  Interestingly enough, even without lemon-it tastes quite lemony.  Who’d a thunk it.  Since most people had access to water, vinegar, sugar, butter and flour this pie came out of it and poor or not it is seriously good.  That’s my story & I’m sticking to it.  So I dare you to try this custard and tell me it is not good.  Strange-Yes.  Terrific-Yup.  The best part is that it is nearly zero carb.  The ramekins shown hold ¼ C , same as a traditional round one.

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

Vinegar Pie Custard
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Ingredients
  1. 4 Egg Yolks
  2. ¼ C Apple Cider Vinegar
  3. 24 Drops Liquid Sucralose (Or 1 Cup Sweetener Of Choice)
  4. 1 C Cold Water
  5. 2 t Knox Gelatin Powder
  6. 4 T Chilled Butter
Instructions
  1. Beat yokes with vinegar & sweetener.
  2. Sprinkle gelatin on water and let sit a minute.
  3. Over high heat boil water & gelatin, immediately add to egg mixture & and allow to cool 3-4 min. Beat in butter 1 T at a time until completely incorporated.
  4. Put into ½ C ramekins and refrigerate for at least 6 hours.
  5. 4 Servings
  6. 163 Calories, 4.3g Protein, 16.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Very tasty with a dollop of heavy whipped cream (with no vanilla). If you opt for whipped cream what do you do with you egg whites? Why make some crackers of course.
  2. If you whip the egg whites to top it, then preheat oven to 400° and bake for 8-10 minutes. They will need to be served immediately as meringue begins to "weep" very quickly.
  3. As I said above, it has the taste & tang of lemon and if you didn't tell anyone-they wouldn't know.
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Low Carb Carbalose Butter Cream Biscuits

Carbalose Butter Cream BiscuitsCarbalose Butter Cream BiscuitsI have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never.  They are light as a feather and tender as a baby’s butt.  DO NOT mistake Carbalose Flour with Carbquik.  They are totally different products and  I do not use CarbquikThe only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream.  Ah yes, how about some Strawberry Shortcake which then became the ultimate goal.  I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier.  Confession:  I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from.  If I fixed only 1 recipe per day from this site it would take me well over a year and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years.  Can you see my dilemma?  And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes.  So, for those of you who already have Carbalose Flour-these might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

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 Butter Cream Biscuits
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Ingredients
  1. 2 C Carbalose Flour
  2. 8 T Butter (1 Stick)
  3. 1 T Baking Powder
  4. ¼ t Salt
  5. ½ C+1 T Heavy Cream
  6. ½ C+1 T Water+ Any More As Needed
  7. 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
Instructions
  1. Preheat oven to 400°
  2. In a large bowl add salt & baking powder to flour and mix well.
  3. Cut in butter until about pea size.
  4. Add Sucralose to water & heavy cream and stir.
  5. Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
  6. Sprinkle a little bench flour on counter-top and flatten dough to about ½".
  7. Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½ " cutter.
  8. Bake 14-16 minutes or until golden brown & delicious.
  9. 12 Servings
  10. 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
Notes
  1. It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
  2. With nutritional like this you could probably eat two of them.
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Low Carb Beef Osso Bucco

Beef Osso BuccoBeef Osso BuccoTraditionally, Beef Osso Bucco is made with a thick cut veal shank but unfortunately, the veal police got involved and it is just about impossible to find veal of any cut anymore.  This is something I have never understood as we eat little lambs by the millions but have done away with little cows.  Personally, I find lambs far more appealing than calves but that’s only this woman’s opinion.  If you are lucky enough to get veal then by all means use it.  Again traditionally when using veal, white wine was used and if you want to use red wine then use it but…I am sticking with white wine.  I am also using duck fat to sear my shanks because…I have it and duck fat with anything is always a flavor enhancer.  Be sure to get your shanks at least 1″- 1½” thick.  As you can see mine were only about an 1″ but served over Cauliflower Grits  with the rich sauce it was plenty. You could use spaghetti squash or even plain ole mashed cauliflower.

If you are an absolute veal purest then the best place in the United States to buy quality veal is from D’artagnan.  The finest restaurants buy from them and you may not have realized it, but chances are you have eaten some of their meats.  If you get to D’artagnan just be prepared for sticker shock and that’s why I used beef shanks.

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

Beef Osso Bucco
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Ingredients
  1. 4-1 ½” Beef Shanks
  2. 2 T Olive Oil
  3. 1 Small Carrot Finely Diced
  4. ½ Onion Finely Diced
  5. 1 Rib Celery Finely Diced
  6. ½ t Rosemary
  7. ½ t Thyme
  8. 1½ T Tomato Paste
  9. 1½ C Water (More It Needed)
  10. ½ C White Wine
  11. 1 Can Diced Tomatoes
  12. 2 -3 t Chicken Base
  13. 2 t Crushed Garlic
  14. 2 Bay Leaves
  15. Pepper To Taste & It May Not Need It
Instructions
  1. If you have kitchen twine tie the shanks.
  2. Add oil to a blitzing hot pan and sear meat on both sides. Set aside.
  3. Turn down heat just a bit then add the onion, celery, & carrots and cook until browning.
  4. Add rosemary, thyme, & tomato paste and continue cooking another 1-2 minutes.
  5. Add water, wine, tomatoes, chicken base, & garlic stirring well.
  6. Clearing a little room, nestle in the shanks and tuck in the bay leaves making sure the liquid come up at least half way.
  7. Cover and turn down heat to low, simmering about 2-2½ hours or until tender and done.
  8. Don't forget to remove the bay leaves.
  9. 4 Servings
  10. 740 Calories, 56.5g Protein, 46.3g Fat, 11.8g Carbs, 2.9g Fiber, 8.9g Net Carbs
Notes
  1. Oohlala, think of the bone marrow you will be eating.
  2. I lost my strings while they were cooking and it didn't seem to matter. Just probably not as pretty.
  3. If I'd have thought of it I would have add some wedged daikon radish as a potato substitute but alas...I forgot, but you don't have to.
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Low Carb Onion Fennel Mushroom Soup

Onion Fennel Mushroom SoupOnion Fennel Mushroom SoupYa know, Onion Fennel Mushroom Soup isn’t the most beautiful soup in the world but the taste and flavor more than makes up its lack of looks.  I have probably made thousands of gallons of soup in my day and there are soups that people seem to order over and over-this was always one of them.  At least for me soups are one of the things I can make in my sleep as they mostly are just prep work and time and this is not much different.  If you have a large family or want leftovers this recipe can easily be doubled and beyond.  As far as I know it, most soups are better the next day anyway.  Served with one of the myriad Salads on this sight you have a complete meal.  The beautiful sheen on the surface of the soup are tiny drops of oil.  If you happen to be a fan of fennel anything then this Cream Of Fennel Soup is just terrific.

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

Onion Fennel Mushroom Soup
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Ingredients
  1. ⅓ Olive Oil (Divided)
  2. 1-2 Bulbs Fennel (Depending on Size) Sliced Very Thinly
  3. 1 Onion Sliced Very Thinly
  4. 1 Lb Mixed Sliced Mushrooms (Button, Cremini, Shiitake)
  5. 2 t Crushed Garlic
  6. 1 t Porcini Dust
  7. 8-9 C Beef Stock (Chicken Stock Works As Well)
  8. ⅓ C White Wine
  9. 6 T Sour Cream (To Top And Optional)
  10. Salt & Pepper To Taste If Necessary
Instructions
  1. Heat 2 T oil and slowly caramelize onions and fennel until golden brown-About 45 minutes. Add wine, garlic, & porcini dust and simmer 2-3 minutes. Set Aside.
  2. Heat remaining oil to med-high and sauté mushrooms.
  3. Put broth into a 3 qt. stock pot and combine all ingredients. Heat to serving temperature.
  4. Only use salt & pepper as necessary and you probably shouldn't need it.
  5. 6 Servings
  6. 165 Calories, 2.2g Protein, 13.7g Fat, 7.6g Carbs, 2.2g Fiber, 5.4g Net Carbs
  7. 8 Servings
  8. 124 Calories, 1.6g Protein, 10.3g Fat, 5.7g Carbs, 1.6g Fiber, 4.1g Net Carbs
Notes
  1. Save a little of the top fennel fronds for garnish.
  2. I am not wed to olive oil to sauté veggies in. Either smaltz (chick fat) or tallow work just as well.
  3. I doubt anyone would fault the cook for adding any meat like...pulled beef or pulled pork.
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Low Carb Chocolate Mocha Mousse

Chocolate Mocha MousseChocolate Mocha MousseYou can whip up this Low Carb Chocolate Mocha Mousse in a snap.  It  tops off any meal for six and leftover?  No problem as it keeps in the fridge for more than several days. (But it won’t).  It only has six ingredients but flavor-wise it packs a pretty strong chocolaty coffee punch.  As the name of the chocolate bar denotes…it’s Divine.  There are recipes that use gelatin to “set” the mousse and it is something I cannot imagine doing.  Yes, on occasion I do use gelatin for things like Panna Cotta but certainly not for a mousse.

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

Chocolate Mocha Mousse
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Ingredients
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Instructions
  1. Grate chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and add 6 drops sucralose or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is warm enough, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and mix until all chocolate is melted. Allow mixture to mostly cool and it shouldn’t take too long.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. Now FOLD in ⅔ of whipped cream into mixture, cover, and refrigerate.
  10. Cover and refrigerate remaining whipped cream.
  11. When ready for service place mousse into small bowl and put a good dollop of whipped cream on it.
  12. 6 Servings
  13. 384 Calories, 6.3g Protein, 34.7g Fat, 6.5g Carbs, 2.5g Fiber, 4.0g Net Carbs
Notes
  1. Make sure you beat and fold in egg whites first. After whipping, if not used immediately, they will get watery and begin to break down.
  2. I said it was low carb-not low calorie.
  3. I have tried more than several bars to make this mousse and the Divine bar seems to be the easiest to not only melt but give a great smooth mouth-feel. If you have your own favorite 85% bar then by all means use it.
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Low Carb Avocado Cilantro Cream

Avocado Cilantro CreamAvocado Cilantro CreamThis Avocado Cilantro Cream is probably good with all kinds of other foods but for our purposes we are going to use it to dress Fried Oysters.  The oysters recipe is new and of course goes perfectly with Remoulade and I hope you will try them this way too as it is so good.  Just a couple other recipes it would be good with are Fish Tostadas On Cheese Crisps  and Seafood Cerviche. You can easily use Crème Fraîche in place of the sour cream here but again sour cream is going to be easy.

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

Avocado Cilantro Cream
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Ingredients
  1. Recipe For Fried Oysters
  2. 1 Avocado Cut Into Small Chunks
  3. ½ C Chopped Cilantro
  4. ¼- ⅓ C Sour Cream
  5. 2 T Lemon Or Lime Juice (Your Choice)
  6. 1 t Crushed Garlic
  7. ½ t Red Pepper Flakes
  8. ½ t Salt
  9. ¼ t Pepper
Instructions
  1. Probably the easiest way to make this is to put all ingredients into a processor but I do it a bit differently.
  2. I use my stick blender because it makes the creamiest avocado ever and to me it is also the easiest way.
  3. Since you are putting this on delicate fried oysters you don't want chunky avocado.
  4. This is the same way I make guacamole but leaving out the tomatoes and green onions and then blending them in with a little salt.
  5. Whole recipe for 24-30 oysters.
  6. 6 Servings
  7. 73 Calories, 1.0g Protein, 6.5g Fat, 3.7g Carbs, 2.4g Fiber, 1.3g Net Carbs
Notes
  1. You need a dollop of cream on each oyster and then just pop it into your mouth and better yet, have a little more to dip into in case you love it that much.
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Low Carb Beef Rouladen

Beef RouladenThe meat you see in the picture for this Beef Rouladen came sliced this way right from the butcher’s case.  There is really no reason to pound it for a couple of reasons.  Each piece is plenty large enough for one person (slightly more than ⅓ lb.) which means just about the best size possible with no pounding necessary.  Unless you are eating raw beef (think Carpaccio) it will tend to do a lot more shrinking when cooked than it naturally would anyway.  I would not suggest trying to cut the meat by yourself but instead, if you can’t find it this way, have your butcher slice it for you.  That way you are assured of relatively evenly matched pieces.

Rouladen is an easy dish to make with not a lot of prep.  Most of the time used is in the braising of it.  Those little pieces that look like potatoes are really Daikon radish wedges as I had Just the right size chunk in the fridge.  They are a great low carb substitute and take on the flavor of the broth.  The absolute best accompaniment to this is Spaetzle sautéed in butter and make no mistake, you are going to end up with 6 little fat rats of goodness.  That wine?  It’s what I have a glass of everyday.

Have fun making and eating these.

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

Beef Rouladen
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Ingredients
  1. 6 Large No More Than ¼” Slices Top Round Steak (About 2-2 ½ Lbs)
  2. 1 Lb Thick Cut Bacon or 12 Pieces
  3. 1 Large Onion Caramelized
  4. ½ Medium Onion
  5. 6 Quartered Dill Pickle Spears
  6. Dijon Mustard
  7. 2 T Butter (Divided)
  8. 2 T Olive Oil (Divided)
  9. ½ C Good Red Wine
  10. Water About 2 C
  11. Beef Base To Taste (Don't Overdo It As You Can Add More At The End)
  12. Salt & Pepper
  13. Kitchen Twine Or Toothpicks If You Have To
  14. Guar Gum
  15. Xanthan Gum
Instructions
  1. Slowly caramelize onions in 1 T butter & 1 T olive oil.
  2. Lay out beef, salt & pepper each piece, and smear with Dijon mustard.
  3. Place bacon strips.
  4. Sprinkle with onions and place pickle spears as shown.
  5. Roll tightly and secure with twine or toothpicks.
  6. In last 1 T butter & 1 T olive oil sear meat rolls.
  7. Leave rolls in pan, add wine, beef base, chopped onions and enough water to come up about ½-⅔ of the way.
  8. Cover lightly, turn to simmer and braise for about 1½- 2 hours turning after an hour.
  9. Plate rouladen & don't forget to cut off the string.
  10. Sprinkle guar gum/xanthan gum into gravy until desired thickness is reached and it shouldn't take too much.
  11. 6 Servings
  12. 644 Calories, 41.9g Protein, 44.5g Fat, 5.2g Carbs, .7g Fiber, 4.5g Net Carbs
Notes
  1. I caramelized the onion for two reasons: They add flavor and they are much easier to roll. I never worry about too many onions, only too little. Too many means I have them already cooked to use with something else.
  2. You will find kitchen twine easier to use when frying and then braising as there is nothing sticking out to prevent an even sear.
  3. If you don't want to use guar gum or xanthan gum as a thickening agent then serve it in a bowl with lots of the juices and eat it with a spoon-yum.
  4. I used top round meat because it is a more tender cut than bottom round and either one works well, but bottom round will take a little longer to cook. You know those great big “Barons Of Beef” that are served on so may buffets? This is the "big" cut of the cow.
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Low Carb Fajitas

FajitasYou know, Fajitas can be made and served a jillion ways and this is the way I do them. We are going to do beef and you can certainly use chicken (thighs as the meat is so much better).  I used a flat iron steak for a couple of reasons.  It is quite tender and it slices well for fajitas.  You will not see any green peppers in mine because um, I simple don’t like them and if you do, then please use them.  Of course what makes these low carb is using a cheese tortilla instead of the high carby ones you most often see in your grocery store. Who needs an additional 25g carbs (50g for two which is what is most often served)?   If you don’t want to go to the trouble of even making the cheese tortilla (they are good though) then you can just pile your ingredients on the plate.  If you like fajitas well enough then double or triple the dry mixed spices and you will have them for next time.  I serve mine with Pico de Gallo, a dollop of Crème Fraîche or sour cream, and guacamole to the side and what could could be better?

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

Fajitas
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Ingredients
  1. 12 Oz Grated Cheddar Cheese
  2. 1 lb Good Steak Meat Cut Into ¼” Pieces (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Using 2 oz cheese, make you tortillas by sprinkling into a medium sauté pan until done. Lay on flat surface until cooled and it does not take long. These can be made ahead as they take a bit of time to make.
  3. Add rest of oil to sauté pan and cook peppers & onions until softened. Reserve.
  4. Add meat to sauté pan and quickly cook only until just browned. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  5. Scoop onto cheese tortilla and if not using then just plate.
  6. 6 Servings
  7. 440 Calories, 30.7g Protein, 30.9g Fat, 9.8g Carbs, 2.7g Fiber, 7.1g Net Carbs
Notes
  1. Cheese tortilla is included in nutritionals.
  2. If possible, please try to grate your own cheese. Processed grated cheeses have some kind of crud mixed in to keep the cheese from clumping.
  3. I used a flat iron steak for a couple of reasons. It is quite tender and because of its thickness each ¼” piece can be cut lengthwise to get the strips you are looking for.
  4. This an easy prep ahead meal.
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Low Carb Fried Oysters

Fried OystersYes, it’s true that I like oysters anyway I can get them.  I eat Fried Oysters, raw oysters, poached oysters, Oysters Rockefeller, and even on occasion I eat oysters from a can with hot sauce.  I have a LOT of recipes using my own popped and ground pork rinds from Willies Pork Rind Pellets or if you don’t want to pop your own you can buy Pork Dust here. So why not use them for fried oysters and eat them with a really good low carb Remoulade.  Not only are they good..they are great and here they are with Avocado Cilantro Cream.

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

Fried Oysters
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Ingredients
  1. 24-32 Large Oysters
  2. 2½-3 Cups Pork Rind Dust
  3. 1 Beaten Egg
  4. 1 T Sour Cream
  5. Oil Of Choice and I Used Leaf Lard
Instructions
  1. Heat oil to hot.
  2. Dump pork rind dust onto a large plate.
  3. Beat egg and sour cream until well incorporated. I use my stick blender.
  4. Drain as much oyster liquid as you can (do not wash) and dunk oysters into egg mixture.
  5. One at a time, and letting egg mixture drain as much as possible, dredge in pork rinds.
  6. Fry until golden brown & delicious.
  7. 4 Servings
  8. 267 Calories, 14.8g Protein, 20.9g Fat, 4.5g Carbs, 0.0g Fiber, 4.5g Net Carbs
Notes
  1. I normally advocate that all meats be at room temperature before cooking but for this particular recipe the oysters should be just out of the fridge. Reason: Oysters cook quite quickly and you want to get your pork rind dust crispy.
  2. You are probably only going to get about 8 oysters at a time in the pan so they will have to be done in batches. Of course a bit or the pork rinds will come off in the oil and no biggie. When you are finished just strain it...and reuse it.
  3. Most of the carbs in this recipe?...Come from the oysters.
  4. They say true confessions are good for the soul and yes, I did eat all 12 of those puppies on that plate...but it was all I ate.
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Low Carb Tahini Cookies Atop Peanut Butter Cake

Tahini Cookies Atop Peanut Butter CakeTahini Cookies Atop Peanut Butter Cake is really a combination of two recipes already on the site. It is ½ a recipe of Peanut Butter Cake/Peanut Butter Icing and ½ a recipe Tahini Almond Butter Chocolate Walnut Balls done with a #100 (very tiny) scoop. For perspective: the plate on the bottom right is 5″ and the scoop is 1⅛”.  The “tiny cookie” part of this recipe equals about 4½ cookies per 1 of the larger balls.  Anyway they are insanely delicious and as you only need 10 small balls to top the cake you should have about 18 leftover to pop in your mouth or…to make those cake pops that seem to be so popular.  As comparison: they are about the size of an old tootsie roll pop.  I happen to have three 7” cake pans that I bought at a restaurant supply store 20 years ago and I used two of them so I could get a little more frosting in the center.  Yeah, the icing is that good.  If you don’t happen to have a #100 scoop then make rounded teaspoonsfuls in your hands. How about the word teaspoonsfuls? (I had to look it up and it still shows as a misspelling).  If you don’t have two 7″ cake pans then use one 8″ round pan. The cake is extremely high fat. (See Nutritionals inside the recipe).  I use Byrd Mill Peanut Flour .

This can be a bit time consuming but can easily be divided into a two-day affair.  1st day make the cookies and the 2nd day make the cake, frosting and decorate it.  One thing you will need to be careful with is eating the cookies before you get the cake made or you will be back to square one.  Good idea to look at both recipes before you begin but this is pretty straight forward.  I have divided the whole recipe into two parts so it is easy to follow.  If you have a family of 5 this will last for two servings each or…it makes for a great dinner party dessert.

Now I know some of you “guys” out there are going to, or might, be a little squeamish while we discuss ball sizes and you are going to have to get over it.  We aren’t talking about men, we are talking cookies here.

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

Tahini Cookies Atop Peanut Butter Cake
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The Cookies
  1. ¼ C Almond Butter
  2. ¼ C Tahini
  3. 1 Egg
  4. 1 T Cocoa Powder
  5. 1 T Peanut Flour
  6. 1 T Water
  7. 1 T Melted Butter
  8. ⅓ C Just Like Sugar
  9. 1 t Vanilla
  10. 1 t Baking Soda
  11. 2 Drops Liquid Sucralose
  12. ⅓ C Chopped Walnuts
The Cake
  1. 1¼ C Almond Meal
  2. ¼ C Arrowroot
  3. 2 t Baking Powder
  4. ½ C Melted Butter
  5. ¼ C Just Like Sugar Brown
  6. ¼ C Sugar Free Maple Syrup (Or Sugar-Free Simple Syrup)
  7. 6 T Peanut Butter (I Use Freshly Ground Smooth)
  8. 2 Eggs
  9. 2 T Heavy Cream
  10. 2 T Sour Cream
  11. 1½ Vanilla Extract
  12. 4 Drops Liquid Sucralose
The Frosting
  1. 3 Oz Cream Cheese
  2. ¼ C Peanut Butter
  3. 2 T Heavy Cream
  4. 2 T Just Like Sugar Brown
  5. 2 Drops Liquid Sucralose
  6. 1 t Vanilla Extract
  7. 1 T Softened Butter
The Cookies
  1. Preheat oven to 375°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Beat in nuts.
  4. Using a #100 scoop, or a rounded teaspoon (or with your hands) form 28 equal size balls.
  5. Bake 6-7 minutes. You can’t tell when they are done but better a bit underdone than a bit overdone if you want them to be fudgy.
  6. 28 Cookies and if you only eat the cookies, or use them for cookie pops, the nutritionals are just below.
  7. 78 Calories, 1.2g Protein, 7.1g Fat, 2.5g Carbs, 1.7g Fiber, .8g Net Carbs
The Cake
  1. Preheat the oven to 350 degrees.
  2. Lightly butter sides of one "8" or two 7" cake pans. Line bottom with parchment paper rounds to fit.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Sucralose, & Just Like Sugar, beat in maple syrup (simple syrup), add peanut butter, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pour the batter into the pan and smooth the batter until it is evenly spread.
  7. For two rounds bake for 18-20 minutes or until a toothpick comes out clean when tested. When very slightly brown on top they should be done.
  8. For one round bake 22-24 minutes.
  9. Remove the cake from the oven and cool completely.
The Frosting
  1. While cake is baking, beat all ingredients.
  2. Frost cake, top with 10 evenly spaced cookies around perimeter and slice into 10 wedges.
  3. 10 Servings
  4. 413 Calories, 10.1g Protein, 38.8g Fat 12.4g Carbs, 4.3g Fiber, 8.1g Net Carbs
Notes
  1. Nutritionals include all ingredients for cake, frosting, and cookies.
  2. If you are using your hand to form your balls they will stay the shape and be smooth instead of craggy looking in the pictures.
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Low Carb Fijian Cerviche

Fijian CervicheFijian CervicheNo secret that I like Cerviche and this Fijian Cerviche (Kokoda) is no different.  I love the freshness of fish or shrimp cooked in acids and then eaten immediately.  This has some of the same ingredients in Seafood Cerviche with the surprising addition of cucumbers and coconut cream.  One of the other things I like about a cerviche is, except for grains which I pretty much do not eat anyway is, it has protein by way of the fish and lots of low carb fruits and vegetables with healthy coconut cream as kicker.  On a hot summer day sittin’ on the porch, this may be the perfect answer for not having to heat your oven or your house.

Fijian Cerviche can easily be served as an appetizer but my personal problem is that I love it so much an appetizer is not enough.  We all have our priorities.

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

Fijian Cerviche
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Ingredients
  1. 1 Lb Fish Tilapia Or Halibut Work Nicely As Does The Addition Of Shrimp
  2. 2 Limes Juiced
  3. 1 Can Coconut Cream (5.4 Oz Or ⅓ Cup)
  4. 1⁄4 C Finely Chopped Cilantro
  5. ¼ C Green Onion Tops
  6. 1 Large Seeded And Finely Chopped Roma Tomato
  7. 3⁄4 C Finely Diced Red Bell Pepper
  8. 3⁄4 C Finely Diced Orange Or Yellow Bell Pepper
  9. 1 C Peeled And Seeded Cucumber
  10. ½ Cup Finely Diced Red Onion
  11. 1 Lime Cut Into 4 Wedges As Garnish
  12. Salt And Pepper To Taste
  13. 4 Servings
Instructions
  1. Marinate fish in line juice for not more than 30 minutes, mixing occasionally, drain, retaining juice.
  2. Combine all ingredients with fish.
  3. Blend coconut milk with 4 T of drained lime juice and mix into rest of ingredients.
  4. Serve immediately with wedge of lime.
  5. 4 Servings
  6. 209 Calories, 25.8g Protein, 6.2g Fat, 11.9g Carbs, 3.6g Fiber, 8.3g Net Carbs
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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 Warm Daikon Radish German Potato Salad

Warm Daikon Radish German Potato SaladWarm Daikon Radish German Potato SaladOne of the things that happens for me, when I am doing a new recipe with any particular ingredient is; my mind goes nuts as I think of the other things I can also do with that same ingredient which is the case for this recipe.  When I finished the Daikon Radish Dill Pickle Egg Potato Salad I realized I could do a lot more with daikon radishes.  When cubed, it looks like potato and when cooked and with other things added it tastes pretty much like a potato so why not try a Warm Daikon Radish German Potato Salad with it.  Guess what, low and behold it tastes just like you’d think it should.  And now I will probably come up with even more uses for this very under-appreciated vegetable.  They can be pickled, used in stews, grated for use in a salad, and sliced into disks as a low carb dipping veggie.  As you can see in one of the pictures it is the perfect accompaniment to a good Weisswurst sausage with a spicy mustard.

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

Warm Daikon Radish German Potato Salad
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Ingredients
  1. 1 Lb Wedged Daikon Radish Wedges (About 3-3½ Cups)
  2. ½ Lb Bacon Diced & Sautéed (Save All The Grease & You May Need More)
  3. 1 C Peeled & Seeded Cucumber (⅔ to 1 Cucumber Depending On Size)
  4. ¾ C Dilled Pickle Wedges (No Garlic)
  5. ½ C Minced Purple Onion
  6. ½ C Green Onion Tops
  7. 6 T Bacon Grease (This Is Why You Never Throw Away Bacon Grease)
  8. 2½ T Cider Vinegar
  9. 1½ T Water
  10. 1½ t Dijon Mustard
  11. 2 Drops Liquid Sucralose (Or 2 T Just Like Sugar To Keep It Paleo)
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. Gently boil daikon radish for about 30 minutes.
  2. While radish is cooking prep all veggies and put into a large mixing bowl
  3. In a small bowl combine and mix last 6 listed ingredients (The Dressing).
  4. Drain radish, and add to veggies.
  5. Dress and mix all and let sit at room temperature until ready to serve.
  6. 6 Servings
  7. 232 Calories, 4.6g Protein, 22.0g Fat, 4.4g Carbs, 1.6g Fiber, 2.8g Net Carbs
  8. 8 Servings
  9. 174 Calories, 3.4g Protein, 16.4g Fat, 3.3g Carbs, 1.2g Fiber, 2.1g Net Carbs
Notes
  1. All I can say is this is really tasty.
  2. If you opt to use Just Like Sugar be sure to dissolve it in the water and vinegar first.
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Low Carb Daikon Radish Dill Pickle Egg Salad

Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg Salad. You know, even I can get a little tired serving cauliflower yet one more way (and I already eat a lot of cauliflower as evidenced by the number of recipes on this site) which is why I decided to try making this Daikon Radish Dill Pickle Egg Salad recipe. Looks like potato salad, tastes like potato salad but…no potatoes. Back in my Colorado days I had an older friend who, when she had me over for dinner, I would nicely ask her to make “her” potato salad.  I think there are a couple of reasons I loved this:  1.)  I loved Elva and 2.) I love dilled pickles. Now yes, in those days I did eat it as a real potato salad.  Do Daikon radishes taste like potatoes?  No they don’t, but the great news is, when cooked they really don’t taste like much of anything and take on beautifully any flavors you are adding to them, kinda like Warm Diakon Radish German Potato Salad if made properly.  So, if you like dilled pickles the way I do, then this is a terrific way to eat a very low carb “potato” salad and which would be perfect with Southern Deep Fried Chicken on a picnic or when you are having fun and grilling steaks.

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

Daikon Radish Dill Pickle Egg Salad
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Ingredients
  1. 1 Lb Or About 3 Cups Peeled & Chopped Daikon Radish Cut Into bite Size Pieces (2-3 Radishes Depending On Radish Size)
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ¼ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ¼ t Dried Dill
  10. ½ t Salt
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 15-20 minutes or until fork tender. Cool in cold water & drain.
  2. Add radish, pickles, celery & purple onion to large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Plate, top with green onions.
  5. Pepper to taste.
  6. 6 Servings
  7. 189 Calories, 4.9g Protein, 16.6g Fat, 4.3g Carbs, .6g Fiber, 3.7g Net Carbs
  8. 8 Servings
  9. 141 Calories, 3.7g Protein, 12.4g Fat, 3.2g Carbs, .6g Fiber, 2.6g Net Carbs
Notes
  1. Since daikon radishes are shaped like a really big carrot, I start cutting off the tapered end, then chop off another 2”-3” and cut into 2 pieces and so on until at the fat end I am cutting into 6 pieces.
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Low Carb Yogurt Dill Cucumber Soup

Yogurt Dill Cucumber SoupYogurt Dill Cucumber Soup is certainly good on any of the warm lazy days of summer but when it comes to health any day of the year is a good day for this Middle Eastern, Mediterranean dish.  I might describe this soup as  kind of a blended salad because it contains um…salad ingredients.

You will need a blender or an emersion stick to make this and the rest of the ingredients are all readily available.

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

Yogurt Dill Cucumber Soup
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Ingredients
  1. 3 C Peeled & Seeded Rough Chopped Cucumber (About 2½-3 Cucumbers Depending On Size)
  2. 2 C Plain Full Fat Yogurt (Labne Is Best)
  3. ½ Medium Minced Red Onion
  4. 2 T Dried Dill
  5. 2 T Dried Parsley
  6. 2 t Dried Tarragon (Or More To Taste And Remembering Tarragon Is A Potent Herb)
  7. 1½ t Crushed Garlic
  8. ¾ t Salt
  9. ¼ t Pepper (White Pepper Might Be Best)
  10. ¼ C Lemon Juice
  11. 6 T Olive Oil
  12. ½ C Peeled & Seeded Finely Diced Cucumber (To Be Used As Garnish)
  13. 1 Minced Shallot (To Be Used As Garnish)
  14. More Salt & Pepper As Needed & To Taste
Instructions
  1. Put first 10 ingredients in a blender until smooth.
  2. Refrigerate at least 4-6 hours.
  3. Pour into bowls, garnish with diced cucumber & minced shallots, and drizzle with olive oil
  4. 6 Servings
  5. 172 Calories, 5.4g Protein, 14.8g Fat, 6.5g Carbs, 1.6g Fiber, 4.9g Net Carbs
Notes
  1. This will last more than several days in the fridge and of course this gives plenty of time for the marriage of flavors. My best guess it will not last that long.
  2. I have shown a small picture of the Labna that I use as it is so much thicker than regular yogurt but unless you live in a metropolitan or Middle Eastern area, it will probably not be available to you.
  3. I think a little added mint might be a good addition.
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Low Carb Mint Sauce

Mint SauceMint SauceI think probably just about everyone has had the (not so fabulous anymore) Cross & Blackwell Mint Jelly at some point or another and my Mint Sauce is a terrific facsimile.  No, it is not bright (fake) green and smooth like C&B and it isn’t made with mint “flavored” “apple jelly” but taste wise, it is pretty close.  If you decide to use fresh mint (spearmint) then you will use about 3-4x the dried mint listed below in the recipe.  I have newly found a fabulous source for dried mint from a Middle Eastern market here in Portland and of course if you have access then by all means get it.  Until making my Mid East market find, I used Spice Hunter very successfully but this new mint is not only greener, it is also more finely ground, thus more Surface Area, thus more intense flavor.  The picture to the left is the new mint and in the 2nd picture I was using my old mint. The chops were served with Lemon Thyme Cauliflower Quinoa and also pair quite well with Cauliflower Tabbouleh (not pictured).

This recipe couldn’t be any more simple & should be ready in about 5-6 minutes start to finish.  It can also be made more or less sweet according to your taste buds.

Confession:  I cut my chops with a knife & fork BUT…I use a spoon to dip each bite into the mint sauce, eating all of it and yes…it’s that good.

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

Mint Sauce
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Ingredients
  1. ½ C Apple Cider Vinegar
  2. ¼ C Distilled Vinegar
  3. ¼ C Water
  4. 3-4 T Dried (Spear) Mint Leaves
  5. ¼ C Just Like Sugar Baking or 5-6 Drops Liquid Sucralose (Depending On Degree Of Sweetness Desired)
  6. ⅛ t Combined Guar Gum & Xanthan Gum (I Mixed Mine 50/50 Long Ago)
  7. 6 Servings
  8. 3 Calories, 0.0g Protein, 0.0g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
Instructions
  1. Combine all ingredients, bring to simmer, take off heat, and quickly whisk in gums. It will thicken as it sits.
Notes
  1. Sadly, Cross & Blackwell is now owned by Smuckers. Carbs? 13g per T.
  2. Check out my nutritionals. The tiny amount of carbs? They come from the mint and that's for over 2½ T. Pretty cool huh?
  3. Refrigerated mint sauce will far outlive your ability to not eat it.
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Low Carb Banh Mi Sandwich

Banh Mi SandwichSo, as I am from the mountains of Colorado, there were no Thai restaurants hence nary a Banh Mi Sandwich in sight.  As a diabetic I had never had nor tasted one and really had no basis of comparison but the ingredients that go into one are all ingredients I am quite familiar with, love, and use all the time. I do have lots of friends who have not only eaten them but raved about them so I thought, since I use and make all the ingredients in a Banh Mi, and yes I do even have maggi sauce, why not just try it.  Well, I am here to tell you this baby is ridiculously good.  It is not the largest sandwich at 6 inches but it does pack unbelievable flavors in those 6”.  I do want to say your small baguettes will not be as crispy as a traditional one.  I did use a small amount of butter to toast it and that’s about as good as it gets.  If you look carefully, you can see all the layers of goodness.

If the average 6″ Banh Mi sandwich has 70g-75g carbs I’m not sure where else you could get a sandwich with all the stuff piled in a bun and have it under 17g carbs so, when you have nothing else better to do, please try it.  You will need the recipes for Carbalose Flour Bread, Chicken Liver Pate, and Maggi Mayo which is best made a day or two ahead anyway and which means you can make this in stages.

I have included a picture of the bun top’s guts hollowed out and which weighs about an ounce because not only is it not needed, it allows more room for other stuff.  If you decide to hollow out the top it will also reduce your final carb count by about 1g.

The picture to the left is my very first Banh Mi (bunless of course) that I had while on a recent trip to Seattle to see old friends.  Notice the egg which was an add on.  I have to say it really was divine and though quite piquant with the jalapeno peppers, I am positive it had a bit of sugar in it.

 

I’m really sorry I did not have any pork skins to eat with my sandwich as they would have been the perfect accompaniment but ate the last of what I had and hadn’t popped any replacements.

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.

Banh Mi Sandwich
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Ingredients
  1. 1 Recipe Carbalose Bread
  2. 1 Recipe Chicken Liver Pate
  3. 1 Recipe Maggi Mayo
Guts
  1. 12 Oz Warmed Pulled Pork
  2. 1 C Apple Cider Vinegar
  3. 1 C Water
  4. 3 Drops Liquid Sucralose
  5. 1 Grated Medium Carrot (Or About 1 Cup)
  6. 1 Grated Jicama (Or About 1½ C)
  7. 1 Medium Cucumber Sliced Lengthwise
  8. 8 T Pickled Jalapenos
  9. 8 T Coarsely Chopped Cilantro
  10. 8 t Butter
Instructions
  1. Combine water, vinegar, & Sucralose and add grated veggies. Refrigerate and marinate at least a couple of hours.
  2. Slice bun in half (carefully scooping out top of bun if wanted you can use it later for bread crumbs), thinly spread butter on top & bottom and toast in heated skillet.
Working up
  1. Spread chicken liver pate on each bottom.
  2. Divide and place pork on top of pate.
  3. Add drained veggies.
  4. Add sliced cucumber.
Top
  1. Spread with maggi mayo.
  2. Evenly distribute jalapenos.
  3. Cover with cilantro.
  4. Close, cut and serve.
  5. 4 Servings
  6. 795 Calories, 48.1g Protein, 41.5g Fat, 37.7g Carbs, 21.2g Fiber, 16.5g Net Carbs
Notes
  1. Nutritionals include bread, maggi mayo and pate as well as the rest of the ingredients.
  2. I marinated my cucumber but I think it would be much crunchier just sliced and un-marinated.
  3. If you like, have and use pickled red onions they might be another good addition but are not authentic to the sandwich.
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Low Carb Bacon Wrapped Mean Dogs

Bacon Wrapped Mean DogsBacon Wrapped Mean Dogs?  Many times it’s fun to come up with a tricky name.  Probably not so smart as you don’t want to confuse people but in this case it seems appropriate.  I doubt anyone will mistake a bacon wrapped anything without thinking of food.  Diddling around in the kitchen is fun (at least for me).  You will need both the Pico de Gallo and Chipotle Mayonnaise recipes for final assembly but this are so easy and quick to make and I thought the name Mean Dogs was perfect as they are a bit spicy and can be adjusted to make them even more so.  I showed a picture with two dogs because…I ate them both and…it was all I had for dinner…except a small bowl of raspberries.

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

Bacon Wrapped Mean Dogs
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Ingredients
  1. 4 Beef Hot Dogs (I Use Hebrew National)
  2. 4 Slices Thick Bacon
  3. Toothpicks
  4. 1 Recipe Pico de Gallo
  5. 1 Recipe Chipotle Mayo
Instructions
  1. Wrap hot dogs with bacon, stretching if necessary to cover, and secure with toothpicks.
  2. Pan fry or grill.
  3. Put on plate, spoon on Pico de Gallo, spoon chipotle mayo over all and enjoy.
  4. 4 Servings
  5. 365 Calories, 32.7g Fat, 10.0g Protein, 8.0g Carbs, .8g Fiber, 7.2g Net Carbs
  6. 2 Servings
  7. 730 Calories, 64.4g Fat, 20.0g Protein, 16.0g Carbs, 1.6g Fiber, 14.2g Net Carbs
Notes
  1. Nutritionals are for total dish and include mayo & pico.
  2. You will probably only use about ½ the pico de gallo.
  3. That little blob of green stuff at the back of the plate? It’s sugar-free bread & butter pickles.
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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 Steak Salad

Steak SaladSteak SaladSometimes in the day-to-day humdrum of life it’s easy to forget some of the simpler ways to eat and a low carb steak salad might be one of them. It has everything in it with balanced, healthy meats, fats, and yes a few carbs sprinkled in because even lettuce has carbs.  The Denver steak below is the same one I use for Chicken Fried Steak.

I eat this as a complete meal and it’s terrific for the warm days of summer and when the grilling of steaks happens frequently.  Pretty easy to make your steaks a bit larger and have leftovers for a salad the next day.  Steak, when reheated takes on a rather crummy taste and the beauty of this salad is that the meat is never reheated.  I actually use Denver steak specifically for this and refrigerate it overnight, but that’s just me.  As this recipe is a complete meal I suggest using at least 6 oz. of beef and more if you can eat it.  The recipe is for one and may be multiplied as needed for more.

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

Steak Salad
Print
Ingredients
  1. 6-7 Oz. Good Quality Steak ( Used Denver Steak)
  2. 3 C Chopped Romaine Lettuce
  3. ½ C Chunked Tomato (Cherry Tomatoes Work As Well)
  4. ½ Small Avocado Cut Into Chunks
  5. 1½ Oz Blue Cheese (Optional But Really Good)
  6. 3 T Olive Oil
  7. 1 T Lemon Juice
  8. 1 t Dijon Mustard
  9. 1 T Minced Shallots
  10. ½ t Garlic
  11. ¼ t Salt
  12. Freshly Ground Pepper
Instructions
  1. Dry sauté in hot pan or grill steak to desired doneness Rare to medium-rare is best.
  2. Toss lettuce, avocado & tomatoes in ⅔ of the dressing and plate.
  3. Put steak down and then blue cheese if using.
  4. Drizzle rest of dressing over meat & cheese.
  5. 1 Serving
  6. 896 Calories, 44.2g Protein, 72.5g Fat, 15.8g Carbs, 6.6g Fiber, 9.2g Net Carbs
Notes
  1. I use Denver steak because it has lots of fat laced in the meat (see picture) with no surrounding gristle.
  2. If you like a particular steak spice then by all means use it. Herbs? Of course.
  3. Denver steaks are not usually very large and you may need two of them to get to 6-7 oz. They are typically about ½" thick and cook very quickly so be sure to use a blazing hot pan if you are sautéing. The steak is self-basting.
  4. Avocado would be a really good addition and I would have used it but...didn't have one...and I ran to the store and now I do.
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Low Carb Shrimp & Smoked Sausage Jambalaya

Shrimp & smoked Sausage JambalayaGoodbye, Joe, me gotta go, me oh my oh.

Me gotta go, pole the pirogue down the bayou.

Jambalaya and a crawfish pie and filé gumbo,

Son of a gun, we’ll have big fun on the bayou.

A few of the words from the famous song and this is my low carb rendition of Shrimp & Smoked Sausage Jambalaya.  You will absolutely need a recipe of Cauliflower Grits as it is part of the recipe that makes it low carb.  To tell you the truth, I no longer mash cauliflower.  I much prefer the grits as they do not “weep” after freezing and have nearly zero liquid in them.  They truly are the consistency of grits and I am hoping after you make them you will agree and you will see lots of associated recipes listed there and this one will be soon.

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

Shrimp & Smoked Sausage Jambalaya
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Ingredients
  1. 12-16 Oz Smoked Sausage (Andoille Is Best)
  2. 12-16 Shrimp Or About ½ Lb (More Is Always Better)
  3. ¼ C Olive Oil (I Use Lard)
  4. 1 Medium Onion Diced Small
  5. 1 C Chopped Green Peppers Diced Small (I Used Red)
  6. 2 Stalks Celery Diced Small
  7. 2 t Crushed Garlic
  8. 1½ Cans Diced Tomatoes
  9. 1 C Water + More If Needed
  10. 1 T Creole Seasoning (Your Favorite)
  11. 2 T Chicken Base
  12. 1-2 t Filé Gumbo (Not Necessary But Has A Subtle Sassafras Flavor & Helps Thicken)
  13. ¼ C Finely Sliced Green Onions
  14. ½ C Cauliflower Grits
  15. Salt & Pepper As Needed But Taste First
Instructions
  1. Cut shrimp into 3-4 equal segments and slice or chunk sausage.
  2. Sauté sausage in dry pan until browned and set aside.
  3. Add oil to medium low pan then add onion, peppers, celery, and cook until veggies are softened.
  4. Add garlic & Creole seasoning and cook additional minute.
  5. Add diced tomatoes, water, & chicken base and simmer about ten minutes.
  6. Add back sausage and shrimp and cook until shrimp is finished or about 5-6 minutes.
  7. Taste and correct any seasonings.
  8. Take off heat, stir in filé gumbo, and let rest a minute or two.
  9. In large bowl place warmed grits in center and ladle jambalaya around them drizzling a bit of sauce on them.
  10. Sprinkle green onions on.
  11. 4 Servings
  12. 466 Calories, 29.5g Protein, 29.2g Fat, 15.4g Carbs, 5.8g Fiber, 9.6g Net Carbs
Notes
  1. Cauliflower Grits are included in the nutritionals.
  2. Good luck finding a sugar free sausage. Even the Andoille I use and get from Louisiana has 2g carb per 4 oz. but it’s way better than most. Be careful as a lot of smoked sausages even have corn syrup in them.
  3. If you want your Jambalaya a bit spicier add ½ t cayenne or hot sauce of choice and I like chipotle powder.
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Low Carb Chicken Fried Steak

Chicken Fried SteakMy use of Pork Dust Rind Breadcrumbs has almost gotten to the ridiculous…but not quite.  This chicken fried steak is so easy and nearly zero carbs.  When I was a kid my mom used to fix us minute steaks, minus any gravy, and today you can’t even find minute steaks.  I finally ended up with a ¼ lb “Denver Steak” whatever the heck that is.  I lived in Denver, Colorado and there was certainly no such steak when I was there.

A Denver steak is taken from the fattiest part of the chuck and definitely not cubed nor could I get my market to cube it.  It seems like a ploy to get more money for a traditionally tougher cut of beef.  They didn’t have the equipment to cube my expensive steak so…I did it myself with my Norpro Meat Pounder and Dough Docker.  You know, if some kitchen gadget has only one use I don’t want it, if it plays with a couple of different hats then maybe, and if it does three jobs…then sign me up.

I thought ¼ lb of meat wouldn’t be enough but all the other stuff I had coupled with the high fat content of the heavy cream, was plenty enough.

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

Chicken Fried Steak
Print
Ingredients
  1. 2 ¼-⅓ Lb Denver, Cube, Or Minute Steak
  2. 1 Egg
  3. 2 T Sour Cream
  4. ¾-1 C Pork Dust
  5. 3-4 T Fat (I Used Lard)
  6. ⅔ C Heavy Cream
  7. 1 t Chicken Base
  8. ½ t Pepper
Instructions
  1. Whip egg and sour cream and put on large plate.
  2. Put smaller amount pork dust on another large plate.
  3. Heat fat to medium, medium high.
  4. Dredge both sides of meat in egg then into pork dust. Repeat. If you need more dust add the last ¼ C.
  5. Lay into fat, sauté until blood comes to top, turn and finish. Plate.
  6. Add heavy cream, chicken base, and pepper to pan and reduce slightly. More pepper to taste.
  7. 2 Servings
  8. 916 Calories, 26.2g Protein, 73.4g Fat, .7g Carbs, 0g Fiber, .7g Net Carbs
Notes
  1. If you used a cube or minute steak DO NOT pound it as they are usable from the git-go. They will also take less time to cook.
  2. Because I ended up with a tender piece of meat (the Denver steak) I did not wait for the tell-tale blood to come to the surface. Since I like my meat rare it turned out about medium rare which was perfect.
  3. Lord forbid I was out of mashed cauliflower so I paired spaghetti squash mixed with butter & poppy seeds and what a great combo it turned out to be.
  4. Very high fat but less than 1g carbs.
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Low Carb Chicken Bog

Chicken BogChicken Bog is a very regionalized dish of the South, specific to South Carolina but akin to Perlo and I’ll be danged if I can see any difference.  It calls for rice which I don’t eat but it doesn’t mean I can’t have its essence and jazz it up a little.  Gads, this is really good and you can almost feed an army with it.

It also does not take the time traditional chicken bog does because there is no cooking of any rice.  It takes more time to cut & chop the vegetables as it does to actually cook it.

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

Chicken Bog
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Ingredients
  1. 1 Lb. Poached & Pulled Chicken
  2. 12-16 Oz Smoked Sausage (Your Favorite)
  3. ½ Lb Sauteed Mushrooms
  4. 8 C Cauliflower Rice (About 1 Medium-Large Core Included)
  5. ¼ C Fat Divided (I Used Lard)
  6. 1 C Onion
  7. ½ C Finely Diced Carrot (For Color Only)
  8. ½ C Stalk Celery
  9. ½ C Red Bell Pepper (Optional For Color)
  10. ¼ C Green Onions (For Color)
  11. 1 T Garlic
  12. ½ t Thyme (Optional)
  13. ½ t Liquid Smoke
  14. ¼ t Crushed Red Pepper (Optional-But Do Use If Meat is Kielbasa)
  15. 2 C Heavy Cream
  16. ½ C Water
  17. 1-1½ T Chicken Base Or To Taste
  18. 6 T Parmesan Cheese (Optional & Nice To Serve To The Side)
  19. Salt & Fresh Ground Pepper To Taste
Instructions
  1. Poach & pull chicken.
  2. Sauté mushrooms in 2 T fat.
  3. Chunk chop sausage, barely brown in 1 T fat and add to pulled chicken. Add rest of fat and sauté onions, carrots, red pepper, & celery until soft. Add garlic, thyme, (crushed red pepper if using) and cook another minute or two. Add liquid smoke.
  4. Mix meats and cauliflower into veggies, add heavy cream & chicken base and reduce cream until desired thickness. If it gets too thick either thin with a little more water or...add more heavy cream.
  5. Taste and season accordingly. If you are using chicken base it should be enough salt.
  6. 6 Servings
  7. 725 Calories, 27.3g Protein, 59.7g Fat, 13.9g Carbs, 4.9g Fiber, 9.0g Net Carbs
  8. 8 Servings
  9. 544 Calories, 20.5g Protein, 44.8 g Fat, 10.4g Carbs, 3.7g Fiber, 6.7g Net Carbs
Notes
  1. If you have a special herb or spice you like-add it.
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Low Carb Shrimp Scampi

Shrimp ScampiI have eaten Shrimp Scampi since time immemorial and this is the way I have always fixed it.  It does NOT have lemon in it.  It has garlic and lots of it.  If anyone tries to tell you there is lemon in it there isn’t.  If you want to serve lemon on the side then cool and OK.  Yeah, I also used to sop up the butter with lots of French bread and now…I eat it with a spoon.. with absolutely zero regrets.

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

Shrimp Scampi
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Ingredients
  1. 1½-2 Lbs Raw Shrimp
  2. 2 T Butter Divided
  3. 1½ Sticks Butter
  4. 2 T Dried Chives
  5. 4 t Crushed Garlic
Instructions
  1. Peel & dry shrimp.
  2. Begin melting sticked butter and when completely melted add garlic, chives, mix, and remove from heat. As you cook garlic it begins to “sweeten” and you want the strongest punch you can get from it. Think of this as melted compound butter.
  3. Heat 1 T butter in sauté pan until it begins to start browning . Better to be more brown that not or you will end up stewing you shrimp and you don't want that.
  4. Add ½ of the shrimp and cook, turning once. Repeat.
  5. Making sure to keep butter stirred, divide into 4 dipping bowls.
  6. Plate and enjoy.
  7. 4 Servings
  8. 602 Calories, 46.6g Protein, 44.1g Fat, 3.0g Carbs, .1g Fiber, 2.9g Net Carbs
Notes
  1. Yes, that really is 3 T butter per person. If you don’t want or don’t think you can eat that much then cut it down to 2 T.
  2. Substitute olive oil for some of the butter. It will alter the taste if you sub too much but...olive oil and garlic is marriage made in heaven.
  3. I actually do eat mine with a spoon. I cut the shrimp in half, put it into the butter, and scoop up all that goodness.
  4. Put this over spaghetti squash for a complete dinner.
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Low Carb Fish Tostadas Atop Cheese Crisps

Fish Tostadas Atop Cheese Crisps

Fish Tostadas Atop Cheese Crisps. Thought perhaps while I was making the Seafood Cerviche with all its wonderful fruits de mar it might be nice to make a this companion recipe and instead of using  high carby tortillas I would make them with fried cheese crisps.  Pretty cool huh?  Now a lot of tostadas recipes call for some kind of slaw but you know what, I think slaw on a tostada is just a filler for other wonderful things you can put on them. You will need Crème Fraîche or sour cream to finish.

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

Fish Tostadas Atop Cheese Crisps
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Ingredients
  1. 8 Oz Grated cheddar Cheese
  2. 1 Lb Fresh White Fish (Tilapia Is Easiest And Least Expensive)
  3. 3 Juiced Limes
  4. 2 Small Jalapeno Peppers Very Finely Diced
  5. ½ C Small Diced Tomatoes
  6. ½ C Minced Cilantro
  7. ¼ C Thinly Sliced Purple Onions
  8. ¼ C Small Diced Orange Pepper
  9. 2 T Minced Green Onions
  10. ¼ C Guacamole (Either What You Make Or Your Favorite Store Bought)
  11. ¼ C Crème Fraîche (Or Sour Cream)
Instructions
  1. The picture to the right doesn’t look like these directions so please pay attention as I think this will be better. I made ½ oz. crisps in the oven and ended up having not only to use two of them stacked but...they just were not large enough and as you can see they make perfect appetizers. I remade and retook the correct picture which is the one to the left.
  2. Heat a 7” bottomed sauté pan to medium low, sprinkle in 2 oz. of cheese to cover bottom, and slowly cook until bubbly and crisp releases.
  3. Remove quickly from pan onto a flat surface to cool and parchment paper works perfectly. Repeat 3 times.
  4. Cut fish into ½” cubes and put into lime juice for about 20 minutes stirring occasionally and when ready to use drain the lime juice.
  5. Mince and chop all vegetables.
  6. To assemble your tostadas put down cheese crisp, then fish. Artfully place vegetables and guacamole, finishing with the crème fraîche. You will not actually need Mexican crema which is simply crème fraîche with lime juice. You will get plenty, plenty of lime flavor with/from your fish.
  7. 4 Servings
  8. 418 Calories, 39.5g Protein, 26.7g Fat, 8.2g Carbs, 2.3g Fiber, 5.9g Net Carbs
Notes
  1. Make your crisps ahead of time if wanted. If you live in a dry area (I do not) they will be OK on the counter. Otherwise gently stack, plate uncovered, and refrigerate until ready to use.
  2. If you have never made crème fraîche please, please at least look at the recipe as it is ridiculously easy to make and store.
  3. But as everyone else says you can also use sour cream and rest assured they are not the same.
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Low Carb Giant Baked MeatBalls

Giant Baked MeatBalls

 

 

Giant Baked MeatBalls. Meatballs conger up many things to many people which is why there are so many different meatball recipes and I don’t really mean many, I mean 1,000’s & 1,000’s.  Every Italian son thinks his mother makes the best meatballs and that is only the Italians. There are the Swedes, the Vietnamese, and the whole of The Middle East, let alone Europeans like the Poles, the Germans (don’t forget the French) and for heaven’s sake even the Mexicans have meatballs and…trust me they all think theirs are the best.  Well, I do not presume to say or think mine are the best baked meatballs, I can only say that they are really good, I love them, and they are extremely versatile.  They are larger than most balls and at 7-7½ oz each and one is plenty enough as a single serving coupled with however or whatever you decide to serve them with.  The picture above is with Porcini Cream, is best with beef, and I think it looks like one of those Famous NYC Black & White Cookies.

When most people think “meatballs” they think balls swimming in some kind of red sauce, but you can put whatever sauce you want on these or just eat them plain and simple.  This is a relatively easy recipe in that I do not use many spices & herbs which means you can sauce or flavor them as you wish. Whatever other herbs or spices you may decide to put into meatballs, at least in my opinion, kind of determines what sauce you plan to use.  Here are a few suggestions:  Porcini Wine CreamPrimal Keto GravyBasic Cream GravyTomato Basil Cream,  sounds strange but Huli BBQ Sauce is terrific and lastly, it’s red and the best of ’em all.  Puttanesca Sauce served over the meatball with about 4 oz. of spaghetti squash.

It’s pretty hard to make meatballs or meatloaf without breadcrumbs for several reasons and the biggest is that they retains the moisture and fat inside the ball instead of in/on your pan. (Think my Hot Crossed Bacon Meatloaf for the purists among you).  That recipe calls for no breadcrumbs and in my opinion leaving animal fat of any kind is a food sin.  Not only does fat make things taste good, it’s good for you, and makes your pants fall down.  If you have your own low carb bread crumbs then my suggestion is use them.  If not Carbalose Flour Bread makes fabulous crumbs.  I keep a bag of them in my freezer at all times.  I don’t use them often but when I need them, they are there.  They are NOT in this recipe:  See Below.

An Experiment:  Based on my test of ¼ C ground pork rinds with 2 T melted lard I thought this should work and voilé…it worked perfectly.  For the 2 Lbs. ground meat you will need 1 C Pork Dust Rind Breadcrumbs and it seems to be the same ratio as breadcrumbs and after all that, it makes the recipe paleo and Whoopee.  I pop and grind my own pork dust and it’s what in the bag to the right and oh, did I mention the taste?  My, My, My.

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

Giant Baked Meatballs
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Ingredients
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust (See Above)
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Instructions
  1. Heat oven to 350°
  2. Have all ingredients at room temperature.
  3. Beat egg and add onions, salts & pepper.
  4. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  5. Divide equally into 6-8 parts and gentle form large balls.
  6. Place into muffin tin and bake for 18-20 minutes. They don't take long.
  7. Let sit for 5 minutes in tin, then remove.
  8. 6 Servings
  9. 451 Calories, 30.9g Protein, 14.7g Fat, 1.6g Carbs, .5g Fiber, 1.1g Net Carbs
  10. 8 Servings
  11. 338 Calories, 23.2g Protein, 11.3g Fat, 1.6g Carbs, .5g Fiber, 1.1g Net Carbs
Notes
  1. Not sure how to tell you portion for either 6 or 8. As you can see, my balls clocked in at 7½ oz before cooking and 6¼ oz after cooking or about 1 T per ball fat lose. If you portion into 8 you still end up with nearly 5 oz of cooked meat.
  2. If your meatball mixture seems a bit dry to begin with, fear not. By the time the pork skins start to sop up the fat after cooking they will end up very moist and with the fat inside the meatballs instead of in your muffin pan
  3. These meatballs are really good served with any of the above named sauces and maybe with a little spaghetti squash under them.
  4. To be on the safe side put another pan under your muffin tin for any spill-over grease remembering lamb and pork have a LOT of fat.
  5. Best to use a larger muffin tin than I did. I don't, and have never made muffins for the home so, this was the only tin I had.
  6. Strike that last sentence. I bought a large 6 hole tin and it was...perfect.
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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 Stuffed Strawberry Cream Cheese French Toast

Stuffed Strawberry Cream Cheese French ToastStuffed Strawberry Cream Cheese French Toast. Was watching Diners, Drive-Ins & Dives one evening some “dive” made close to what this recipe is. Regular French toast with 2 pieces of bread and maple syrup would set you back carb-wise somewhere North of 60-65 carb grams and that’s with only 2 paltry tablespoons of  maple syrup.  Add another tablespoon, & add another 14g carbs and as you can see they begin to add up quickly.  So the short of it is:  This recipe has only about 20% of the carbs most regular French toast has.  Now I am not saying to eat this everyday (and you could) but certainly once in awhile and I do it for dinner too.  Ah yes, breakfast for dinner.  Your kids will love you for it. (But hate you for something else).  That little blob of white on top?  It’s Crème Fraîche and once you have made it you’ll not want to be without it.

To make this you’ll either need your own low carb bread or a loaf of Carbalose Flour Bread.

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.

Stuffed Strawberry Cream Cheese French Toast
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Ingredients
  1. 2 Slices Carbalose Flour Bread
  2. 2 Oz Cream Cheese
  3. 2 Sliced Strawberries
  4. 3 Strawberries Cut Into 8 Chunked Pieces
  5. 1 Egg
  6. 2 T Heavy Cream
  7. 2 T Water
  8. 1 Drop Liquid Sucralose (Optional)
  9. ¼ t Vanilla Extract
  10. ¼ t Cinnamon
  11. ¼ t Nutmeg
  12. 1 T Butter Divided
  13. ¼ C Sugar-Free Maple Syrup
Instructions
  1. Spread 1 oz. cream cheese on each slice of bread.
  2. Lay on sliced berries and make a sandwich.
  3. Heat ½ T butter to medium.
  4. Beat egg, heavy cream, vanilla and water and put onto flat plate.
  5. Mix cinnamon and nutmeg.
  6. Dredge French toast sandwich on both sides, put into butter and sprinkle ½ cinnamon- nutmeg on uncooked top.
  7. Cook until done on one side, add rest of butter, flip and cook the other side adding the rest of the cinnamon-nutmeg mix.
  8. Barely heat maple syrup & add your chopped strawberries.
  9. Cut French toast on the diagonal and arrange as you wish.
  10. Drizzle syrup and strawberries over all.
  11. 1 Serving
  12. 748 Calories, 16.9g Protein, 58.6g Fat, 17.4g Carbs, 5.9g Fiber, 11.5g Net Carbs
Notes
  1. Nutritionals include Carbalose flour bread.
  2. The one egg, heavy cream and water should be enough for 2-3 orders so if you are making multiple orders do this step accordingly.
  3. In the restaurant I always had a large shaker of cinnamon and nutmeg mixed fifty-fifty which is the ratio above.
  4. That little dollop of crème fraîche? What a difference it makes.
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Low Carb Creme Fraiche

Creme FraicheCreme FraicheCreme FraicheCreme Fraiche

 

 

 

 

 

Creme Fraiche.  I would bet my bottom dollar you have seen this as an ingredient for many recipes and the recipe usually caveats it with “you can use sour cream as a substitute”.  If you have been guilty of this, um yeah, me too.  If you tested crème fraîche and sour cream side by side you would see, but more importantly taste, the difference immediately. Without any sugar what-so-ever crème fraîche tastes a bit sweet with a little tang thrown in.  Sour cream is not sweet in any way nor does it give the mouth fell of crème fraîche which is made with heavy cream.   Honestly I didn’t make crème fraîche for years but I started making and eating it awhile ago and now of course I pretty much have it in the refrigerator all the time.  This may sound like a sickness to you but I can and do eat this stuff by the spoonfuls…all at once.  I think when you see how easy this is you will make, use, and keep it in your own fridge. Here is one recipe using it Stuffed Strawberry Cream Cheese French Toast, here is another Fish Tostadas On Cheese Crisps and as I get others posted I will list them here.  Best thing of all-crème fraîche clocks in at nearly zero carbs.  Yes, high fat but no carbs.  Crème fraîche can be substituted in any recipe imaginable that uses sour cream.  Because of the simplicity of this recipe I double it and can barely keep it in the refrigerator and yes, I have been know to eat it with a spoon uh, like in the picture. That little red bowl of goodness went straight into my mouth.

Oh, I almost forgot.  What to do with the buttermilk you always seem to have leftover?  Freeze it in an ice cube tray and you’ll never run out or not have it again.  Un-mold the cubes, put ’em in a bag and they are ready for use when you need them.  Take a bigger look at this picture and notice the 3.5% butterfat.  This is not your normal anemic, thin, bluish 1% buttermilk and taste, gads it tastes like a creamy, smooth, tangy kefir. Kefir has been described as crème fraîche in a drink.

I am updating and adding another recipe for those of you (like me) who use pasteurized or ultra-pasteurized heavy cream. If you are lucky enough to get unpasteurized cream then use the second recipe-for the rest of you-use the first recipe.  It has to do with the different culturing bacteria used in yogurt, buttermilk, and sour cream and trust me, it makes a huge difference in the thickness or viscosity of your crème fraîche. It seems more and more companies are going to ultra-pasteurized creams because of the much longer shelf life but…ultra pasteurization not only kills potentially harmful bacteria it also damages all of the vitamins, minerals and other nutrients originally contained in the milk. It also kills the healthy enzymes which help your body digest the milk.

I absolutely love crème fraîche on strawberries.  The top two pictures are the newer recipe #1 made with ultra-pasteurized 40% heavy cream and you can see how much thicker it is with the additional cultures of yogurt and sour cream.  Tiny amounts-huge difference.

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

Crème Fraîche Recipe 1 Ultra Pasteurized Cream
Print
Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk
  3. 1 t Sour Cream
  4. 1 t Yogurt
Instructions
  1. Barely, and I mean barely heat cold heavy cream & remove from heat.
  2. Thoroughly mix buttermilk sour cream & yogurt and add to heavy cream.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24-36 hours. (I do 32 hours)
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
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Crème Fraîche Recipe 2 Non-Pasteurized Cream
Print
Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk
Instructions
  1. Barely, and I mean barely heat cold heavy cream.
  2. Remove from heat and add buttermilk.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24 hours.
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
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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 Cream Of Fennel Soup

Cream Of Fennel SoupCream Of Fennel Soup. I have had people email me asking about doing more actual soup recipes.  I have made a million soups over my lifetime and it seems to me it is so easy to follow my Cream Of Anything Soup recipe and do your own thing, but this particular cream of fennel soup might be a bit more difficult to come up with on your own, so here it is.  It is unbelievably tasty, is actually easier to make than you might think, and even better the next day.

This is absolutely a complete meal when served with a salad.  The fat content is not for the faint of heart, I believe all the fats I use are extremely healthy, I don’t care about calories, and remember, high fat content is high on the satiety level.

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

Cream Of Fennel Soup
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Ingredients
  1. 4 Fennel Bulbs
  2. 1 Large Yellow Onion Chopped
  3. 2 Large Leeks Cleaned & Chopped
  4. ½ C Oil Or Butter (I Use Lard As Butter Can Tend To Burn)
  5. 1 C White Wine (Dry)
  6. 2 T Chicken Base
  7. ¼ t Ground Coriander
  8. ¼ t Ground Anise Seeds (Not Pods)
  9. ¼ t Ground Cardamom
  10. ¼ t Nutmeg Or Mace
  11. ⅛ t Ground Cloves
  12. 6 C Water
  13. 2 C 40% Heavy Cream
  14. 8 T Melted Butter
  15. 8 T Sour Cream
  16. 8 t Fresh Chives (Of Course Dried Works As Well And What I Used Because I Forgot To Buy Fresh)
  17. Salt & Pepper To Taste
Instructions
  1. Cut off tops & bottoms of bulbs and chop into ¾” pieces.
  2. Heat oil in large pan to medium low & add fennel, onion, leeks and stir to mix. Cook for 20-25 minutes, stirring often and cook until all vegetables are soft & mushy.
  3. Mix in coriander, cardamom, clove, and anise.
  4. Add wine and simmer 3-4 minutes or until reduced by ½.
  5. Add water, chicken base, and heat.
  6. Take off heat and using either an emersion blender (best) or your blender (which you will need to do in batches) process until mostly smooth and I left mine just a bit chunky. Taste for salt and add more if necessary.
  7. Blend in heavy cream.
  8. Ladle into bowls, drizzle on butter, add sour cream and top with chives.
  9. 8 Servings
  10. 559 Calories, 2.2g Protein, 38.8g Fat, 12.8g Carbs, 4.1g Fiber, 8.7g Net Carbs
Notes
  1. I didn’t do it but if you want to add a little protein you could sprinkle a little bacon on top or...add one of my many salads that already call for bacon.
  2. Leave off the sour cream to make it paleo.
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Low Carb Brussels Sprouts Jicama Salad

Brussels Sprouts Jicama SaladAwhile back, when I was messin with various salads using jicama, one of them was this Brussels Sprouts Jicama Salad.  I took a photo of it, wrote down everything, ate it, loved it, and promptly lost my written down recipe scratches.  I have made it again and this time I’m posting it right away as I do have lots of little pieces of paper with all kinds of thing on them and yes, I do lose some of them.  Also see Jicama Strawberry Cucumber Salad & Saucy Crunchy Peanut Salad

When you see toasted almonds in a recipe anywhere on this site, I do them on top of the stove in a skillet, using a little bacon grease with maybe 1-2 t depending on how many I do.

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

Brussels Sprouts Jicama Salad
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Ingredients
  1. 8-10 Fresh Brussels Sprouts
  2. 1 C Matchstick Jicama
  3. ½ Lb Sautéed Crispy Bacon
  4. ¼ C Toasted Almonds
Dressing
  1. ⅓ C Olive Oil
  2. 2 Limes Juiced
  3. ¼ t Salt
  4. 1 T Low Carb Sweetener Of Choice* (Just Like Sugar Powdered To Keep It Paleo)
  5. Fresh Ground Pepper
Instructions
  1. Thinly slice Brussels sprouts. (If you have a mandoline that should be perfect).
  2. Top with bacon, almonds and jicama.
  3. Mix all dressing ingredients & drizzle over salad.
  4. Add lots of fresh pepper.
  5. 4 Servings
  6. 351 Calories, 9.6g Protein, 19.9g Fat, 8.5g Carbs, 4.1g Fiber, 4.4g Net Carbs
Notes
  1. Blanching your shaved Brussels sprouts for about 8-10 seconds will not only perk up the color but also soften them just a little. Of course they will need to be drained and cooled before use.
  2. It is best to mix your salt (and Just Like Sugar if using) into the lime juice as salt does not dissolve well in oil.
  3. I actually use 1 drop of Sucralose but Just Like Sugar will keep it paleo.
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Low Carb Sloppy Piggy

Sloppy PiggyWe of course all know what a sloppy joe is and we know that it is made with ground beef.  But what the heck is a sloppy piggy?  Not really so different from its cousin the joe but this is made with pulled pork.  One of my childhood remembrances was eating sloppy joes and my mom didn’t care that we got dirty.  Let’s face it, most times your mom does care when you get dirty, and I actually used to eat dirt…but she didn’t know.

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

Sloppy Piggy
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Ingredients
  1. 1 Lb Pulled Pork Chopped Into Smaller Threads
  2. ¼ C Butter (I Use Lard)
  3. 1½ C Yellow Pepper (Any Color Can Be Used But Yellow Is A Good Contrast-Sort Of)
  4. 1 C Finely Diced Onion
  5. 1 t Crushed Garlic
  6. 1 Cn Crushed Tomatoes (Diced Will Work As Well)
  7. 1 T Tomato Paste
  8. Water To Thin As Necessary (Start With ½ C)
  9. 3 T White Vinegar
  10. 2 t Mustard
  11. 1 T Just Like Sugar Brown (Optional And I Did Not Use It)
  12. 1 T Paprika
  13. 1 t Cumin
  14. 1½ t Salt (More To Taste)
  15. 1 t Pepper
  16. Large Lettuce Pieces (Romaine) To Plop (Slop) Your Piggy On
Instructions
  1. Heat oil to medium-low, add peppers & onions and cook until soft.
  2. Add garlic, tomatoes, tomato paste, vinegar, mustard and simmer to mix and heat.
  3. Add rest of ingredients, mix and lastly add pulled pork to heat.
  4. Plate on lettuce leaves (or not)
  5. 4 Servings
  6. 457 Calories, 30.2g Protein, 20.1g Fat, 11.1 g Carbs, 2.4g Fiber, 8.7g Net Carbs
Notes
  1. You will probably be surprised how much water this will use, especially after you mix in the pork. I actually use pulled pork to thicken several of the recipes on the site.
  2. I think 1 t of liquid smoke would be really good in this.
  3. You do not need any lettuce leaves especially if you don’t have them. Just slop piggies on the plates and enjoy.
  4. I also used salt and pepper on my lettuce.
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Low Carb Loaded Celery Root Home Fries

Celery Root Home FriesOh baby oh baby are these Loaded Celery Root Home Fries good.  You can certainly play doctor here as you can put your own ingredients in them. This sister’s recipe is plain Celery Root Hash Browns. The little circles of meat you see in each corner is fried chorizo and of course you can make this a completely vegetarian meal minus meat and every once in awhile I have this as a complete dinner.

 

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

Celery Root Home Fries
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Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. 6 T Oil + More If Needed For Frying (I Use Lard Or Tallow & Sometimes Both)
  3. ½ Medium Onion
  4. 1 C Julienned Red Pepper
  5. ½ Lb Sauteed Mushrooms
  6. 1 C Shredded Cheddar Cheese
  7. ¼ C Sliced Green Onion Tops
  8. ¼ C Sour Cream
  9. ¼ C Salsa
  10. Other Topping Options Might Include: Bacon, Ham, Spinach etc.
  11. Salt & Pepper Fried Celery Root To Taste
Instructions
  1. Peel and cut into ½” x 1½” rectangles.
  2. Put celery root in water to cover and cook until just tender 10-12 minutes. Drain well.
  3. Heat oil and sauté until golden brown.
  4. Remove cooked root, plate, leaving at least several tablespoons of oil in pan.
  5. Add onions & peppers and sauté. Top celery root.
  6. Sauté Mushrooms.
  7. Add onions, peppers and mushrooms to top of celery root.
  8. Top with cheese and microwave until cheese melts.
  9. Mix sour cream & green onions and top cheese.
  10. Drizzle with salsa.
  11. 4 Servings
  12. 351 Calories, 11.g Protein, 14.9g Fat, 15.7g Carbs, 3.3g Fiber, 12.4g Net Carbs
  13. 6 Servings
  14. 187 Calories, 7.3g Protein, 9.9g Fat, 10.5g Carbs, 2.2g Fiber, 8.3g Net Carbs
Notes
  1. Nutritionals are for listed ingredients.
  2. Other Topping Options Might Include: Bacon, Ham, Spinach etc.
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Low Carb Celery Root Hash Browns

Celery Root Hash BrownsSo the story behind hash browns or hashed brown potatoes goes something like this:  A potato that has been shredded or riced (usually from leftover baked potatoes) and fried in a pan with some kind of oil or butter.  About the only difference I can make out between hash browns and home fried potatoes is the shape of the cut and what you can do with them.  Since I do not eat potatoes in any form but I do like to have breakfast for dinner once is awhile these celery root hash browns are just the ticket.  Yes, you can doctor up hash browns and serve eggs atop but they are usually served kind of plain Jane and so are these.   Super easy  to fix in a pinch when you don’t know what else to do for a last minute meal.  If you want to play doctor here is the recipe for Loaded Celery Root Home Fries and here is another other recipe using celery root Dilled Celery Root which also makes an easy side dish and is a great accompaniment to Stuffed Shrimp.

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

Celery Root Hash Browns
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Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. ¼ C Butter
  3. Salt & Pepper To Taste
Instructions
  1. Shred celery root in processor.
  2. Heat butter to fragrance, add celery root, fry until dark golden brown, turn and fry on other side.
  3. Salt and Pepper to taste.
  4. 4 Servings
  5. 144 Calories, 1.6g Protein, 11.5g Fat, 9.0g Carbs, 2.0g Fiber, 7.0g Net Carbs
Notes
  1. The celery root will not stick together very well as it has very little starch but it will cook down quite a bit as it does have moisture in the form of water. No, it should not spit at you.
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Low Carb Dilled Celery Root

Dilled Celery RootDilled Celery Root. There is a pretty cool story behind the very simple recipe for these dilled “potatoes” and Spoiler Alert:  These are made with celery root.

 

Back in the summer of 1987 Bill Graham, the then manager of the Grateful Dead and who owned a home in Telluride, CO was driving up the box canyon road when he saw the sign that said “Dead End”.  Of course always thinking, thinking, thinking it occurred to Bill that Telluride would be a great place for a concert with his band.  Now I can say I have lived in many places during my lifetime and Telluride is definitely one of the most beautiful.

I lived on the third floor of a condominium directly overlooking town park and didn’t even need to buy tickets.  Just opened the windows and let the music flow in.  Oh yeah, and Mrs. Magnanimous rented out a spare lock-off bedroom to 10 people from California for the weekend for then kingly sum of $300.  Just to make myself feel good about charging so much I included breakfast  for two mornings.  After all was said and done they turned out to be 10 of the coolest people I had ever met…ever.  The whole 36 hr weekend was magical.  It was said that there were 10,000 people who descended on T-ride from all over the US which may not seem so many by today’s concert standards but remember, the whole of the Telluride population was probably shy of 2,000 residents.  I hear tell there were tents set up for miles and miles in the fields leading into town.

That same summer we were ambling through town and there was a new French restaurant that had open and which is still there to this day.  La Marmotte Sample MenuLa Marmotte New Years Eve 2017 Menu.  The weather was spectacular and there were tables set up all over the expansive lawn so we sat down to have lunch.  I have no recollection of what the main course was but whatever it was did not compare to the dilled potatoes sitting on my plate.  They were perfectly fried in gobs of butter  in a very Julia Child fashion.  They were simply swimming in butter with a little salt & pepper.

My absolute favorite food combination from this website is Stuffed Shrimp paired with this dilled celery root.

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

Dilled Celery Root
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Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. 6 T Butter
  3. ¾ t Dried Dill Weed + More To Taste
  4. Salt & Pepper To Taste
Instructions
  1. Peel and cut into ½” x 1½” rectangles. (See Picture)
  2. Put celery root in water to cover and cook until just tender 10-12 minutes. Drain well.
  3. Melt butter and gently stir into butter.
  4. Slowly sauté until golden brown.
  5. Sprinkle with dill weed, salt & pepper and serve.
  6. If your celery root is not swimming in butter then add some more.
  7. 3 Servings
  8. 245 Calories, 2.3g Protein, 23.0g Fat, 9.2g Carbs, 2.0g Fiber, 7.2g Net Carbs
Notes
  1. Most people will tell you to use dill rather sparingly but this dish is predicated on the flavor of the dill so don’t be skimpy.
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Low Carb Scalloped Ham And Celery Root

Scalloped Ham And Celery RootThis Scalloped Ham And Celery Root recipe is a take on one of my old (cheap) college favorites.  Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes.  At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb.  So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.

I have substituted celery root in place of the potatoes and used heavy cream in place of a roux made with flour and added milk.  In my world, today, this tastes so much better and of course back then not many people had ever thought about thickening with heavy cream much less heard of it…and celery root?…celery what?  The water injected crud that passes for ham today?..didn’t exist. So get yourself a nice fat-rat celery root and above all good quality ham that has not been injected with some saltwater crapola.

I think this dish has lots less than ¼ the carbs that it does when made with potatoes.  If you have a mandoline for slicing then I would suggest using it as celery root is very difficult to cut by hand and the mandoline will make short work of it.  If you don’t have one a great place to look, if you have one in your area, is a used restaurant supply house.  In fact if you can get to a restaurant supply house be careful, as it is quite easy to go nuts in them.  If you are going to invest in a mandoline I would suggest an adjustable bladed one as you can easily set the thickness of anything you wish to slice/cut.  Yes, you can of course cut it by hand by cutting it half and laboriously use a chef’s knife.  One last way would be to use the slicing blade on your food processor and the only problem may be that your processor may cut it too thin or thick.

Update:  Though I really like the flavor of celery root another very good vegetable to use is diakon radish.  Just peel and slice thinly into rounds.

If you want to add ½ C green peas for color then go ahead and it is simply for color and absolutely not needed.  My other name for peas is little sugar bombs.

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

Scalloped Ham And Celery Root
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Ingredients
  1. 1 Medium Celery Root Halved & Sliced About ⅛” Thick (About 1-1½ Lb Cleaned)
  2. ½ Lb Good Quality Diced Ham ½” Cubes (Or Whatever Shape You Want)
  3. 1 T Butter
  4. ½ Onion Small Dice
  5. 1½ C Heavy Cream (Remember I Use 40% Heavy Cream)
  6. 1½ t Dry Mustard Powder
  7. 2 t Chicken Base
  8. ½ t Pepper
  9. 2 C Grated Cheese (I Use Gruyere & Sometimes Mixed With Cheddar)
  10. ½ C Green Onion Finely Chopped (These Add Additional Color & Virtually No Carbohydrate)
  11. 2 T Parmesan Cheese (Optional)
Instructions
  1. Put celery root in water to cover and cook until tender 10-12 minutes. I can’t describe how tough these babies are to cut and how quickly they become tender. This is unknowable stuff. Put in large mixing bowl.
  2. Preheat oven to 325°
  3. Meanwhile sweat onions in 1½ t butter until tender and add to celery root.
  4. Add remaining butter, increasing heat, sauté ham chunks & add to celery root & ham.
  5. Slowly heat heavy cream, add chicken base, mustard powder, pepper and reduce slightly.
  6. Add cheese & green onions until cheese is just barely melty. Pour over celery root mixture and blend thoroughly.
  7. Put into glass baking dish and top with Parmesan cheese.
  8. Bake until bubbly and then if Parmesan cheese has not browned, broil for about a minute.
  9. 6 Servings
  10. 483 Calories, 19.2g Protein, 40.5g Fat, 4.5g Carbs, .6g Fiber, 3.9g Net Carbs
  11. 8 Servings
  12. 362 Calories, 14.4g Protein, 30.4g Fat, 3.4g Carbs, .4g Fiber, 3.0g Net Carbs
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Low Carb Salmon Croquettes

Salmon CroquettesSalmon Croquettes, or as I like to call them, little submarines on a plate.  I have certainly said it elsewhere that my mother was a terrific cook and one of the things, every once in a while, that she tried to shovel down our gullets were salmon croquettes.  I can tell you now that all three of us kids hate, hate, hated them and as you can imagine I did not eat them for many years.  When I decided to experiment and add a lot more ingredients  than my mom used and of course with the advent of better ways to eat salmon I came up with these.  Not much different than my originals but of course I do not use any panko or bread crumbs and now I realize how good they can be fried in lard.  Probably one of the biggest ways I get around using bread crumbs is the use of crushed fried pork skins.  It takes more than a rolling pin but your food processor will work quite well.  Yes, I do fry my own raw pork pellets from Willies since I also eat them as my diabetic popcorn but once they are crushed they can be used in all kinds of recipes.   A few examples might be:  Crunchy Deep Fried Chicken ChipsFried Cauliflower Tater TotsChicken KievCrab Cakes & Spicy Chipotle Aioli, and I even have a completely different recipe for Salmon Cakes & Tartar Sauce. In the picture above I paired  it with a buttery lemon wine caper sauce and of course you can use your own or perhaps try my Tartar Sauce.

If you don’t have the time or inclination to pop your own pellets then you can buy a 3 oz. bag through Netrition Pork Dust or a 1 lb. bag through Amazon Pork Dust Rind Breadcrumbs.  One of the reasons I like to pop and grind my own dust is that I am able to control the fineness of the grind.  Since I have never purchased either of these products (both made by the same company) I have no idea what the texture might be.  I contacted Bret at www.baconsheir.com to see what the cup count of their 1 lb. bag would be and he graciously told me about 8 cups so you can see at $21.00 per bag, and if you don’t want to pop your own, this is a great way to get them.

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

Salmon Croquettes
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Ingredients
  1. 1 Lb Canned Salmon (Yes, Fresh Is OK And Just More Time Consuming)
  2. ½ C Water
  3. 3 T Butter
  4. 1 Small Onion Very Finely Diced
  5. ¾ C Celery Very Finely Diced
  6. ¾ C Red Bell Pepper Very Finely Diced
  7. ¾ C Yellow Bell Pepper Very Finely Diced
  8. ⅓ C Finely Ground Pork Skins
  9. 2 T Dried Parsley (Fresh Is Fine If Finely Chopped)
  10. ½ C Mayonnaise
  11. 2 T Drained And Chopped Capers
  12. 1 T Worcestershire Sauce
  13. 2 t Dijon Mustard
  14. 2 t Old Bay Seasoning
  15. ¼ t Tabasco Sauce
  16. 2 Eggs Beaten
  17. ¼ C Sour Cream
  18. 1½ C Finely Ground Pork Skins (+ More Only If Needed)
  19. Oil Of Choice For Frying
Instructions
  1. Slowly heat butter and water, dice all vegetables, add to butter & water, cover, and cook until soft. Drain if there is any water left or...better yet...uncover until it is all evaporated. Cool completely.
  2. Flake salmon making sure to discard any bones and put into a bowl. Blend in ⅓ C pork skins.
  3. In another bowl mix mayo, capers, Worcestershire sauce, mustard, parsley, old bay, and Tabasco.
  4. Beat eggs and sour cream until smooth, add 3 T to mayo mix and reserve the rest.
  5. Blend mayo mix into salmon making sure all is coated. At this point if you are not making immediately, cover and refrigerate for later. It is best chilled anyway.
  6. Put balance of egg mix on a plate, put ground pork skins on another plate and have a third plate to put finished croquettes on.
  7. Dividing salmon into 6 equal parts, form into little submarines.
  8. Roll each in the egg, then in the pork skins and put onto the third plate.
  9. Heat oil of choice (I do use lard) and when oil reached 340°-350° place each sub gently into the oil. When browned turn and brown 2nd side.
  10. Serve with lemon wedges and tartar sauce. I will say these are so flavorful that they are good just plain.
  11. 6 Servings
  12. 383 Calories, 27.5g Protein, 28.0g Fat, 5.0g Carbs, 1.6g Fiber, 3.4g Net Carbs
Notes
  1. Easy enough to make into hors d’oeuvres with a thin slice of lemon on top.
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