Tag Archives: ketogenic recipe

Low Carb Shrimp Pecan Truffles

Low Carb Shrimp Pecan TrufflesLow Carb Shrimp Pecan TrufflesLow Carb Shrimp Pecan Truffles. Clearly, the toasted pecans may look like the star of this show but all of the ingredients go so well together using the cream cheese as glue. We mostly think of truffles as some type of chocolatey confection and in my lifetime I have eaten and loved many of them but that is not the case here as these shrimp truffles are savory.

I doubt many of you know this but after mostly retiring from the restaurant biz in 2002-03, I began making & selling quilts, many of which can be seen here.  People told me I was nuts as you could barely give away a quilt let alone sell them but I showed them that they were so wrong. I ended up selling quilts to people all over the world let alone all over the U.S.  During the time I was teaching myself to quilt, I was also watching a program on PBS called Cooking In Quilt Country with Marsha Adams.  I don’t know if Marsha was Amish in Ohio or even if she ever made a quilt or not but man, could she cook.  The program was a marriage made in heaven for a gal like me.  And so, these low carb shrimp pecan truffles are an homage to Marsha.  The recipe is hers and as she made them.  The only thing I don’t know is how large they were so I have made them bitesize, eminently poppable, and…probably easy to overeat but, have no fear as they are so low carb it just doesn’t matter.

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

Shrimp Pecan Truffles
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Ingredients
  1. 8 Oz Cream Cheese
  2. ¾ Lb Finely Minced Or Ground Cooked Shrimp (Squeezed & Minced Small Bay Shrimp Are Great For This)
  3. 2 t Dried Parsley
  4. 2 t Dijon Mustard
  5. 2 t Lemon Juice
  6. 2-3 Drops Hot Sauce
  7. Pinch Onion Powder
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 C Finely Chopped & Toasted Pecans
  11. Toothpicks
Instructions
  1. In a medium bowl combine all ingredients except the nuts & refrigerate overnight.
  2. Place the toasted nuts in a shallow dish.
  3. Form the cheese & shrimp mixture into ¾” balls or use a #100 scoop.
  4. Roll the balls in the nuts and refrigerate again until serving time.
  5. Stick in some toothpicks with more to the side.
  6. 36 Servings
  7. 47 Calories, .7g Protein, 4.7g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. I pulsed the shrimp in my small processor.
  2. Don't forget to toast your pecans and I pulsed them in my processor too.
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Low Carb Carbalose Kimchi Fritters

Low Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi Fritters. I walked into my local neighbor Beaumont Market to talk to a friend and the only way to go in is left by the cheeses and some odd refrigerated items.  A jar of kimchi with a REDUCED sticker on it caught my eye immediately.  Gads, $2.00? For a fermented food?  It’s never going to go out of date so I grabbed it as quickly as I could.  Now, I eat kimchi relatively regularly so this is nothing out of the ordinary.  I ate a serving with Kassler Rippchen and still had enough left over to make these low carb kimchi fritters.  The thing I didn’t realize as I picked up the jar was; the word MILD on part of the label.  I have never heard of “mild” kimchi so I had to go with flow and added some garlic chili paste. Assuming you know what you are doing, unlike myself, you will buy a spicy flavorful kimchi.  I have it pictured with Asian Dipping Sauce because they go so well together and you can certainly use anything you would like or…just eat them plain. If you want the simplest dip…naw ya don’t.  I didn’t plan it but I thought you might like to see a bit of chicken p**p that can often accompany a pastured egg.

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

Kimchi Pancakes
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Ingredients
  1. 1 Egg
  2. 3-4 T Water
  3. 2-3 T Juice From Kimchi
  4. 2 T Tamari
  5. 1½ C Finely Chopped Kimchi
  6. ¾ C Carbalose Flour
  7. ½ C Green Onion Tops (Divided)
  8. ¼ C Olive Oil + More If Needed
Instructions
  1. Beat egg, tamari, water, & kimchi juice.
  2. Chop kimchi and add.
  3. Slice onions and add ½ reserving the rest for garnishing.
  4. Heat large sauté pan to medium, add about 2 T oil and when hot, drop batter into oil. Immediately spread with the back of your spoon to size (About a 3½” diameter).
  5. Don’t get ahead of yourself-be patient. These take a little time to brown and set before you flip them-at least 4-5 minutes. Turn and finish cooking. You should be able to get 4 pancakes per cooking, so repeat.
  6. Garnish.
  7. Serve at room temperature on a platter with several small dishes of dipping sauce and allow people to dip…or not.
  8. 8 Servings
  9. 107 Calories,4.3g Protein, 8.6g Fat, 5.9g Carbs, 3.4g Fiber, 2.5g Net Carbs
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Low Carb Asian Cucumber Salad

Low Carb Asian Cucumber SaladLow Carb Asian Cucumber SaladLow Carb Asian Cucumber Salad.  Do not attempt to make this very easy recipe unless you have either a spiralizer or a mandoline as it would be neigh onto impossible to slice the cucumbers as thinly as they should be.  That said, this is an easy, easy recipe.

Asian cucumber salad is pretty close to most other Asian recipes in that it is a little sour, a little sweet, a little heat, a little salty, and a lot good. I do like to refrigerate mine for at least several hours but/and it is also good right after making.  The big difference is that the cucumbers will soften and, in my opinion be a little easier to eat. Don’t make the mistake of thinking there can’t possibly be enough sauce for all the sliced cucumbers as it is plenty.  As it sits, the salt in the tamari will draw out juices-be calm-it will be fine and the peanuts will add the final touches of salt.

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

Asian Cucumber Salad
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Ingredients
  1. 2 Very Thinly Sliced Medium Size Cucumbers
  2. ¼ C Shallots Very Finely Diced (Or Minced)
  3. 3 T Sugar Free Rice Wine Vinegar
  4. 1 T Olive Oil
  5. 1 T Tamari
  6. 2 t Sesame Seeds
  7. 1 t Just Like Sugar Baking
  8. ⅛ t Red Pepper Flakes (Or A Good Sized Pinch)
  9. ¼ C Chopped Or Crushed Salted Peanuts
Instructions
  1. Slice cucumbers as thinly as possibly while making sure they will still hold their shape.
  2. In a small bowl mix rest of ingredients excluding the peanuts.
  3. Rest in fridge 2-3 hours.
  4. Serve in large bowl and sprinkle with peanuts.
  5. 6 Servings
  6. 39 Calories, .2g Protein, 2.8g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carbs
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Low Carb Vietnamese Shrimp Salad

Low Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp SaladLow Carb Vietnamese Shrimp Salad With Fish Sauce Dressing.  So many subtle differences between the foods of the Thai, Japanese, Korean, Vietnamese,  South, East, and confusing it all there are Southeastern Asians yet they also have so many things in common and one of those things is major flavor.  Some are predominantly salty, some are fiery, some are sweet, and many are a combination of all three.  This Vietnamese Shrimp Salad With Fish Sauce Dressing is a bit of all three.  There is a lot more to the geography of Asia and it can be pretty complicated so, if you want more geographical information check the internet and you can start here and if you are interested in a 13 bottle comparison of fish sauces you can see this very interesting read here.

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

Vietnamese Shrimp Salad/Fish Sauce Dressing
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Fish Sauce Dressing
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Cilantro
  4. 2 T Just Like Sugar Brown
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-free Rice Wine Vinegar
  7. 2 t Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Salad Guts
  1. 1 Lb Shrimp (And The Small Salad Shrimp Are Just Fine Too)
  2. 4 C Chopped Bok Choy
  3. ½ C Chopped Cilantro
  4. ½ C Diagonally Slices Snow Peas
  5. ½ C Julienned Jicama
  6. ½ C Green Onions
  7. ½ C Julienned Cucumber
  8. ½ C Julienned Red Peppers
  9. ¼ C Crushed Peanuts (Garnish)
  10. ½ t Mint (Optional Garnish)
Instructions
  1. Mix all fish sauce dressing ingredients.
  2. Cut, chop, and julienne all salad ingredients, toss with dressing and plate.
  3. Top with shrimp and garnish with crushed peanuts & mint if using.
  4. 4 Servings
  5. 206 Calories, 28.9g Protein, 5.6g Fat, 9.8g Carbs, 3.6g Fiber, 6.2g Net Carbs
Notes
  1. Nutritionals include all ingredients listed yes, the dressing too.
  2. Minus the shrimp, peanuts, and mint I eat the guts of this salad probably 3-4 times a week just with different dressings.
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Low Carb Broccoli With Brown Butter Fish Sauce

Low Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish Sauce. I have broken down. I purchased fish sauce. I have used other ingredients in its place for too long and I can’t do it any longer.  It seriously has such an “its own umami flavor” and is so ubiquitous to so many ethnic cuisines that I want to post I just had to have some.  As you can see, I bought a tiny tester bottle but I can assure you I will be buying a bigger bottle next time because I plan to use it more.  One of the things I learned from the verbal tutorial at my local Thai market is that the fish sauce needs to be clear and free from anything floating around in it.

Low Carb Broccoli With Brown Butter Fish SauceIf you see dark glass with fish sauce in it-don’t buy it on general principals.  It may be fine but dark glass may be trying to hide things as well and something else I learned is the lighter the color the better so I think I will be buying either Squid, Three Crabs or Red Boat the next time and Red Boat 40°N is pretty much rated as the Ferrari of fish sauces and like most people-I dream of driving a Ferrari. I have since purchased a bottle of Red Boat 40°N and to even my plebian Asian tastes, the Red Boat is better. Fish Sauce should have only two ingredients: Anchovies and Salt.

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

Broccoli With Brown Butter Fish Sauce
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Ingredients
  1. 1 Lb Fresh Broccoli
  2. 1 Medium Julienned Red Onion
  3. 3 T Olive Oil
  4. ¼ C Butter
  5. 2 T Capers
  6. 2 t Fish Sauce
  7. Pepper
Instructions
  1. Preheat the oven to 500°.
  2. Line a sheet pan with foil.
  3. Toss the broccoli and red onion with the olive oil and spread on foil seasoning lightly with pepper.
  4. Bake, without remixing, about 15-20 minutes or until broccoli begins to brown.
  5. Transfer to larger bowl.
  6. Meanwhile in a small sauté pan, cook butter over moderate heat, stirring occasionally, until the it begins to brown, about 5-6 minutes.
  7. Remove from heat and stir in the capers & fish sauce.
  8. Drizzle the brown butter sauce over the vegetables and serve.
  9. 4 Servings
  10. 240 Calories, 1.7g Protein, 22.0g Fat, 8.0g Carbs, 2.9g Fiber, 5.1g Net Carbs
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Low Carb Pork Loin With Asian Lime Fish Sauce

Low Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish Sauce. One of the things it seems I have always been able to do is “smell” ingredients and know if I want to use it or not to make something.  I don’t mean eggs or meats but I do mostly mean spices & herbs.  I am able to do the same thing visually in the grocery store.  I can kind of look at foods and decide what I might want for dinner and then I might need this and this…  There can be problems with this system as I can tend to over-buy as I see lots of things I might want and which is why I always go with a list.  For sure I get the listed items and then…I can…get so sidetracked.  It is rare the shopping day that I go into the isles.  I do go into the bulk spice isle and rarely into any of the other one.  I start in the meat department and mostly go directly to produce with perhaps a stop at dairy if I need sour cream. I do have about about 6-7 places I go but always to the same departments in each one.  I am lucky in that I live in one of the foodie towns USA so everything is available to me within about a 20 minute drive and..I don’t even need to go across the “river” (that would be the Willamette) to get to any of them.  There are meat markets, produce markets, Asian markets, & Middle Eastern markets which are plenty enough to feed my little soul.

Boneless Pork LoinThis is the way I like my pork loin to look in the center.  Still pink and juicy.  In the second picture with the halibut I added a few red pepper flakes & the jalapeno juice and they are both keepers.  Sauteed the fish in butter cause…it’s what I always use and that’s the way like it.

This is basically a zero carb meal.

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

Pork Loin With Asian Lime Fish Sauce
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Ingredients
  1. 1½ Lbs Boneless Loin Roast
  2. 1 t Olive Oil
  3. 3 T Lime Juice
  4. 2 T Fish Sauce
  5. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  6. 1 T Just Like Sugar Brown
  7. 1 t Crushed Garlic
  8. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  9. Chopped Cilantro (Garnish)
  10. Fresh Pepper (If Wanted)
Instructions
  1. Set meat on counter to room temperature at least 2-3 hours.
  2. Turn oven to broil and let heat for 5 minutes.
  3. Rub meat with olive oil.
  4. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling.
  5. Set on counter, cover and let rest 15 minutes. I do not cover mine because I want it just pink instead of taking the chance of ending up with shoe leather. It can only take an extra minute or so, so...
  6. DO NOT overcook.
  7. In a small bowl, starting with lime juice and thru chili flakes an/or jalapeno juice mix all well.
  8. Slice pork & serve with sauce to the side for dipping into.
  9. 4 Servings
  10. 358 Calories, 51.9g Protein, 14.0g Fat, .6g Carbs, 0.0g Fiber, .6g Net Carbs
Notes
  1. If you plan to dip other things except the meat, I would suggest doubling the sauce. If I don't use all mine...I slurp what little is left.
  2. I suggest cutting pork loin in half lengthwise (mine was) as it is easier to slice and eat but I leave that up to you. Asians make smaller portions to use chopsticks and will dip then take a bite etc.
  3. As noted by picture of fish this sauce is good on just about everything that swims, crawls or grazes and yes, even vegetables.
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Low Carb Chinese BBQ Pork Loin

Low Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork Loin

Low Carb Chinese BBQ Pork Loin. (Char Siu) Many years ago when I landed in the Pacific Northwest from the mountains of Colorado, one of the first things I was introduced to was Chinese BBQ Pork.  Someone I met, who subsequently became a very good friend, shared some with me and it was another “love at first bite” moment.  I had never had anything like it but I knew one thing, I was going to eat it again and again and again…that was, until I couldn’t eat sugar anymore.  But…with the figuring out of my new Hoisin Sauce recipe used for making Peking Duck, I can make this BBQ sauce basically sugar-free and it is exactly as I remember it.  Hoisin Sauce is only one of the ingredients and is needed to complete the dish, but this is a relatively easy appetizer to make so hold onto your hats because the ride is well worth the trip.

Imagine my anticipation when I realized I could make this low carb Chinese BBQ Pork (Char Siu in Chinese).  I had to buy a whole pork loin roast (about 4 lbs.), cut it into quarters, make the sauce, marinate the meat overnight (not necessary), cook it, wait for it to cool completely, slice it, take pictures and then for the first time since 2002 finally have it again.

I normally eat once a day in the afternoon about 3:30-4:00pm and if you think I was going to wait that long-think again.  As soon as I had everything set up and sliced the meat for the final pictures…I pigged out on it and I mean PIGGED OUT at 11:00am. It is was exactly as I remembered it.  Did I eat it all?  No, it was even too much for me but great thing?…I can have it again tomorrow.

I have given you the recipe for the Chinese mustard the way I like it.  If you aren’t used to it, it may still blow your head off but it is a little different than that crud you get with Chinese take-out.  Remember, once you have made something it is much easier to make it again…and again…and I will.

If you want to impress your sports fans on game day this is one of the ways to do it.

This recipe makes enough for 8 as an appetizer (5 pieces) or dinner for 4 (10 pieces).  If you do it as an appetizer you can make and then freeze what you don’t need and then think how easy it will be the next time you want it.  I’m kidding, you WILL eat every bit of this.

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

Chinese BBQ Pork Loin (Char Siu)
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Ingredients
  1. 2 Lbs Boneless Pork Loin (About 7" Long)
  2. ¼ C Tamari
  3. 2 T My Low Carb Hoisin Sauce
  4. 2 T Oyster Sauce
  5. 2 T Sugar Free Rice Wine Vinegar
  6. 2 T Just Like Sugar Brown
  7. 1 t Crushed Garlic
  8. ½ t Five Spice Powder
  9. 10 Drops Red Food Coloring (Optional But Traditional)
  10. Sesame Seeds
  11. Chinese Hot Mustard (Recipe Below)
Chinese Mustard Recipe
  1. 2 T Mustard Powder
  2. 2 t Tamari Sauce
  3. 2 t Sugar Free Rice Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Water+Additional To Dilute If Wanted After It Rests
Instructions
  1. Cut pork loin in half. Pieces should look like picture. A whole pork loin can weight up to 10-11 lbs but is normally sold as a 2 lbs-4 lbs package so plan accordingly.
  2. Put into double plastic bag.
  3. Combine next 8 ingredients, mix well and spoon scant ½ into pork pieces, massaging into meat. Don't overdo the marinade into the pork as it will be less than you need for dipping.
  4. Roll up bag, put into a metal bowl (for safety) and refrigerate overnight.
  5. Take meat out of fridge at least 4 hours before cooking.
  6. Turn oven to broil and let heat for 5 minutes.
  7. Discard any used marinade.
  8. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling. If it chars all the better as it tastes wonderful.
  9. DO NOT overcook.
  10. Leaving it uncovered, letting it sit on counter 15 minutes. Continue leaving it uncovered and put in refrigerator to cool-to-cold-thoroughly.
  11. Make mustard sauce and let sit at least 10-15 minutes.
  12. Slice cold pork very thinly and as you can see I got 20 slices from 1 lb. of pork.
  13. Arrange on a large platter, putting 3-4 small dipping bowls of mustard, sesame seeds, and the remaining marinade sauce. This will give you two flavor profiles. 1.) spicy hot-dipped into mustard & then seeds and 2.) sweet dipped into the marinade.
  14. 8 Appetizer Servings
  15. 302 Calories, 27.7g Protein, 18.6g Fat, 4.9g Carbs, 1.2g Fiber, 3.7g Net Carbs
  16. 4 Dinner Servings
  17. 550 Calories, 52.7g Protein, 33.2g Fat 7.6g Carbs 1.8g Fiber, 5.8g Net Carbs
Notes
  1. I bought a 4 lb. roast as I wanted to try some other different things with it. If you buy about 7"-8" of whole roast and cut it in half you should be good to go.
  2. If you do it carefully, cooking the meat should work well on an outside BBQ grill.
  3. This is another great communal dining experience.
  4. Do not attempt to use a Pork Tenderloin as it would cook far to quickly to get a char and would end up like shoe leather. My opinion is that the loin is the perfect meat.
  5. Please DO NOT try to cook the pork loin whole-it will not work-it needs to be cut into the 2 pieces.
  6. Nutritionals include everything seen.
  7. Geez Louise, this is such good eats.
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Low Carb Bulgogi

Low Carb BulgogiLow Carb BulgogiLow Carb BulgogiLow Carb Bulgogi. Bulgogi is a rather sweet & spicy Korean dish and a favorite among restaurant goers.  The good news is you can have it both low carb and sweet.  It is fried in a blitzing hot pan and perfect for cast iron either in the kitchen or on the grill.  It is prepped quickly and cooked very quickly so is ideal for the busy cook.  Bulgogi is often referred to as a Korean BBQ but to my mind it is not.  The meat used should be a high quality nearly slivered, if not shaved steak and I hope you can see the slicing I did in the picture.  It’s less than ⅛”  thick which is perfect.  Now don’t attempt to cut any thawed steak as it WILL NOT WORK.  In order to slice meat thinly, it needs to be almost frozen and after slicing let it come to room temperature, especially for low carb bulgogi since you will be frying it very quickly.  The idea is to still have crunchy veggies when you are finished cooking it.

I have included vegetables into mine and I used top of the line meat with Beef Tenderloin.  To make this low carb bulgogi more or less spicy, use more or less chili garlic sauce which I neglected to include in the picture as I though garlic and red pepper flakes would be enough. Oops, wrong.

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

Bulgogi
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Ingredients
  1. 1-1¼ Lb Beef Tenderloin Or Other Quality Steak Meat Very Thinly Sliced (Nearly Shaved)
  2. 1 Medium Red Pepper Thinly Sliced (Cut Into 1½” Bite Size Pieces)
  3. 1 Small Onion Thinly Sliced (Julienned)
  4. ⅓ C Just Like Sugar Brown
  5. 1 T Crushed Garlic
  6. ¼ C Tamari Sauce
  7. 2 T Water
  8. 2 T Olive Oil (Divided)
  9. 1 t Powdered Ginger
  10. 1 T Chili Garlic Paste
  11. ½ t Red Pepper Flakes
  12. ½ C Green Onion Tops Cut Into 1” Pieces
  13. ¼ C Thinly Sliced Green Onion Tops (Garnish)
  14. 1 T Sesame Seeds (Garnish)
Instructions
  1. Combine all ingredients (except garnish & 1 T olive oil) into a medium bowl, mix thoroughly, and allow to sit on counter for at least 1 hour and longer if wanted, tossing occasionally. You want it all at room temperature.
  2. Drain well, reserving liquid.
  3. Heat large pan to hot, drizzling in a bit of olive oil, and add about ¼-⅓ of mix. Fry each batch very quickly, reserve, bring pan back to hot, and add next batch until finished.
  4. Add back drained juices and cooking very quickly, bring to temperature and pour over meat.
  5. Serve immediately.
  6. 4 Servings
  7. 451 Calories, 30.4g Protein, 33.3g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. You will need to do this in batches about ¼-⅓ at a time as the idea is to cook it very quickly in a blazing hot pan.
  2. If possible have your butcher cut your meat for you.
  3. Serve on a large platter with green onions and sesame seeds on top for a communal affair.
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Low Carb Seafood Chowder

Low Carb Seafood ChowderLow Carb Seafood ChowderLow Carb Seafood Chowder.  I don’t have any idea how many 1,000’s of gallons of soup I have made and served over the last nearly 50 years but I know it has been a lot and each time I make anything, no matter what it is, I try to do it better than the last time.  This low carb fish chowder is not only very easy to make, it has tons of flavor.  One of the truly wonderful things about low carb cooking, and again at least for me, is the opportunity to make so many different, yet familiar dishes.  In my high carby soup days creamed soups were made with the same ole crappy oils & flour roux and it kind of dulled the flavors of things.  Now, using water and heavy cream, lard, duck fat, & bacon grease the flavors are allowed to shine. Yes, they have herbs and spices but not so much is necessary with the actual flavors of real foods coming through.

Had a Twitter friend ask the other day what people thought about opening a low carb food truck.  Personally I like the idea and if I were younger I might try it myself but…I don’t think I would use any terms like low carb or sugarfree or healthy or any of the catch words we use today.  I think I would just let the food speak for itself and it sinks or swims on it’s own.  I believe the quality of the food would be recognized and word would get around.  Portland, OR is foodie town central and people may not exactly recognize what you are doing but they know what they like and at least the people I know, like the food I fix for them (assuming they aren’t lying to me which may be the case) but, they keep coming back for more.  (Gluttons For Punishment)?

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

Seafood Chowder
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Ingredients
  1. 1-1¼ Lb Mixed Seafood (Scallops, Shrimp, Tilapia, And Crab All Work Well)
  2. 3 C Daikon Radish Cut To Small Bite Size
  3. 4 Strips Cooked Crumbled Bacon (Reserve ¼ C Fat)
  4. ½ Small Onion Finely Diced
  5. 1-2 Stalks Finely Diced Celery
  6. 2 C Water (Or Clam Juice If You Have It)
  7. 2 C Heavy Cream
  8. ⅓ C Sherry
  9. 1 T Chicken Base
  10. Pepper To Taste
  11. Chives, Parsley, Or Green Onions To Garnish (Or Not)
Instructions
  1. Peel and cut daikon radish, put into about 2½ C water, cover and simmer 30 minutes or until tender. Just let sit until ready to put soup together.
  2. Cut seafood to small bite size pieces.
  3. Saute bacon, set aside, reserving ¼ cup.
  4. Saute celery and onions in reserved bacon fat until tender.
  5. Put above cooked ingredients (thats's everything except the seafood) into a 3-4qt. sauce pan, add radish & rest of ingredients, bring to low simmer until slightly thickened.
  6. Add seafood & heat until just cooked and it only takes a couple of minutes.
  7. Freshly ground pepper to taste.
  8. Garnish.
  9. 8 Servings
  10. 385 Calories, 23.0g Protein, 27.2g Fat, 3.3g Carbs, 1.1g Fiber, 2.2g Net Carbs
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Low Carb Strawberry Salsa

Low Carb Strawberry SalsaLow Carb Strawberry SalsaLow Carb Strawberry Salsa.  I personally think salsa or a good Pico de Gallo of any kind, in small amounts can enhance any number of dishes.  They almost always have cilantro and jalapeno peppers and what could really go wrong?  Nothing, and it’s true of this low carb strawberry salsa too.  This is as easy to make as it looks and can be in the fridge or on the table in about 5 minutes…10 tops if you’re interrupted though I do like to refrigerate mine a bit. The most time will be spent hulling and cutting the strawberries.  If you opt to refrigerate it, the juices will come out just a little which is something I like so this is definitely a personal decision.

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

Strawberry Salsa
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Ingredients
  1. 2 C Chopped Strawberries (Or A Little Over A Pint)
  2. ¼ C Diced Red Onion
  3. ¼ C Minced Cilantro
  4. 2 T Green Onion Tops
  5. 1 Minced Jalapeno Pepper
  6. 2 T Lime Juice
  7. 1 T Olive Oil
  8. Pinch Salt
Instructions
  1. Dice, mince, and cut all ingredients and mix thoroughly with olive oil.
  2. Refrigerate for at least a couple of hours (or not) and dig in.
  3. 6 Servings
  4. 44 Calories, .9g Protein, 2.5g Fat, 5.5g Carbs, 1.9g Fiber, 3.6g Net Carbs
Notes
  1. If you think you need it sweeter add 1 drop EZSweetz.
  2. I use jarred jalapenos and stick scissors into it to cut them. This way I keep the juice off my hands.
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Low Carb Green Peppercorn Sauce

Low Carb Green Peppercorn SauceLow Carb Green Peppercorn SauceLow Carb Green Peppercorn SauceLow Carb Green Peppercorn Sauce.  Green peppercorn sauce is maybe one of the most eloquent steak or chicken sauces every devised by man.  The pictures make it look like I was using capers but I can assure you brined peppercorns do not, in any way, taste like capers.  Capers are a little salty and of course quite lovely on their own and fabulous with fish of any kind and peppercorns are, if you just eat one, well…a bit peppery.  It’s in the cooking process that these little bits of goodness spring to life.  It would seem a crime to me to throw any of the  juice away so I have incorporated it into the sauce.  Upon opening a jar or can of peppercorns they give an odor of pine which is very nice in small amounts. I have used a flatiron steak but this can be used on any really good steak and as I said, on chicken and fish.  The sauce itself in quite easy, very fast and made while you rest the steaks.  As you can see, it goes nicely with  pork belly, bacon, & chuck burgers too. I’m imagining a thick cut pork chop.

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

Green Peppercorn Sauce
Print
Ingredients
  1. 1 C Heavy Cream
  2. ¼ C Minced Shallots
  3. ¼ C Cognac Or Brandy
  4. 1 t Butter
  5. 1 T Peppercorn Brine
  6. 4 t Green Peppercorns
  7. ¼ t Dried Crushed Thyme
  8. Beef Base To Taste
Instructions
  1. Heat butter and begin cooking shallots until soft.
  2. Add cognac, peppercorns, juice, & thyme and reduce by ½.
  3. Add heavy cream, beef base to taste and reduce slightly.
  4. Serve over steak, chicken, or fish.
  5. 4 Servings
  6. 277 Calories, .4g Protein, 25.0g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
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Low Carb Fermented Black Bean Shrimp

Low Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean Shrimp.  It is difficult to describe this very unusual dish if you have not had whole fermented black beans.  Yes, it is a form of edamame in that they are soy beans, but they have been salted and fermented-sometimes for many years. I showed you a picture of the ones I bought at my local Thai grocery and they are extremely inexpensive at $1.89 for a one lb. package.  Since the beans are use sparingly they last forever-literally. The jar I showed in a picture of the making of my low carb Hoisin Sauce is, I am embarrassed to say, 30 years old and as good as the day I bought them in Rose’s Victorian Market in Telluride, CO.  I bought new fermented beans because they were sooo inexpensive and I would never get rid of my China Bowl beans. I will now be using my new beans for other recipes. They will probably be thrown away when I croak but I have loved looking at that orange bottle all these years, never realizing they were still as good as the day I bought them.  I have no idea when, but the company went out of business with the dinosaurs I think.  The interesting thing is that both beans taste exactly the same and go figure. When the beans are fresh they are a bit larger, and slightly less wrinkled but with the same texture as a currant.  Be careful because it is easy to start eating them and difficult to stop.  They are little edamame flavor bombs.  If you are interested in further reading about fermented black beans please read here.  I put spaghetti squash under mine and it was fabulous as the extra sauce soaked into it.  I think there are any number of veggies you could put under it and olive oil sautéed cauliflower rice comes to mind. This recipe is easy and comes together very quickly.

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

Fermented Black Bean Shrimp
Print
Ingredients
  1. 1½ Lbs Or 24 Peeled Large Shrimp
  2. 3 T Olive Oil
  3. 1 T Crushed Garlic
  4. 2 t Powdered Ginger
  5. ¼ C Fermented Black Beans (These Are Fermented Black Soybeans)
  6. 2 T White Wine
  7. 2 T Unsweetened Rice Wine Vinegar
  8. 1 T Just Like Sugar Baking
  9. ¼ C Tamari
  10. 2 T Water
  11. 2 T Butter
  12. ¼ C Green Onions
Instructions
  1. Put beans, white wine, vinegar, Just Like Sugar, tamari, and water to steep. I do this in the morning & leave it on the counter. The beans will plump a bit.
  2. Peel room temperature shrimp.
  3. Put olive oil to medium low heat, add crushed garlic and cook a minute or so.
  4. Add ginger and cook another minute.
  5. Turn up heat to medium, add shrimp, cook 2-3 minutes, turn, and cook additional 2-3 minutes. Remove from pan to plate or bowl (best).
  6. Add pan back to heat, add steeped beans and simmer 2-3 minutes. Add butter 1 T at a time, swirling so the sauce does not break, and put evenly on top of shrimp.
  7. Garnish with green onions.
  8. 4 Servings
  9. 357 Calories, 38.1g Protein, 20.0g Fat, 4.9g Carbs, 1.0g Fiber, 3.9g Net Carbs
Notes
  1. If you add ½ C spaghetti squash, you can add another 4g net carbs and this a completely filling meal.
  2. Not always, but sometimes when I am doing a recipe and it is so good, I will make it again several days later and this was the case here. I used spinach under it the second time which means so could you. I'm betting, broccoli or rapini would be good too.
  3. This is best served in a bowl as shown.
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Low Carb Peking Duck

Low Carb Peking DuckLow Carb Peking DuckLow Carb Peking DuckLow Carb Peking DuckLow Carb Peking DuckLow Carb Peking DuckLow Carb Peking Duck. This may be a little repetitious as some of it is shown in the Hoisin Sauce recipe but I thought I would walk you through this utterly delicious and addictive low carb meal. If you really want something spectacular to wow dinner guests this is the meal to serve and the good news is; you can use a larger roast chicken which will more than likely serve 6 people and is less expensive than duck.  You will be able to feed 4 people with one large duck so plan accordingly. I am also adding the Hoisin Sauce recipe below so you have it all in one place.

Peking Duck is a guest do-it-yourself meal once the meat is separated from the bone, cut into smaller pieces and put on a platter in the center of the table.  Same with the lettuce, green onions, and same with the hoisin sauce so yes, there is a little prep for the cook and the good news is; then you can sit down and eat with everyone else.  Since this is a Chinese dish I might suggest serving the Bok Choy Cucumber Salad with  your meal and that should probably be all you need.  Dessert would be optional but you will get a bit of sweetness with the duck and the salad.  Also want to note that the skin should be cut into small pieces as a little should go into each wrap or taco.  Each is made kind of one or two at at time.  It can be made into a small open-ended package or left totally open to hold like a taco so you will at least have to show people once and then leave them to their own devices.

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

Peking Duck
Print
Ingredients
  1. 1 Large Duck
  2. 2 C Sliced Green Onion Tops
  3. 1 Head Butter Lettuce Leaves
Hoisin Sauce
  1. ¼ C Tamari
  2. 2½ T Just Like Sugar Brown
  3. 3 T Smooth Peanut Butter
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed & Grind Fermented Black Beans To A Powder (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Spice Powder-Much Faster)
Instructions
  1. Thaw duck, cut out the backbone, and flatten to butterfly.
  2. Place duck on a foil lined sheet pan and let sit uncovered for 3½-4 hours.
  3. Heat oven to 350° and put duck into oven for about 2-2½ hours or until skin is quite crispy. You will get lots of fat and for Pete's sake save it to use for frying. It is the best fat ever.
  4. Let duck sit on counter until you can just barely touch and begin to deal with de-boning it.
  5. Cut in half and then into quarters. Carefully take breast meat off bones, keeping in one piece if possible. Bone the thighs and legs, keeping all the skin. Slice the breasts into ½" pieces with skin left on each slice. Arrange meat and lettuce on a platter with onions and hoisin sauce to the side.
  6. Lay out one lettuce leaf, smear with hoisin, sprinkle with green onions, top with a small amount of duck and including a small piece of skin. Easiest way to eat this little packages of wonder is to fold like a burrito. If you don't fill them too full they are easy and fun to eat. I got 24 usable leaves (some a bit smaller) so each person should get 5-6 Peking Duck taco wraps.
  7. 4 Servings
  8. 470 Calories, 26.3g Protein, 36.1g Fat, 8.1g Carbs, 4.6g Fiber, 3.5g Net Carbs
Notes
  1. Nutritionals include 4 oz. duck with skin and yes, even the lettuce & green onions have a few carbs in them.
  2. If you decide to use a roast chicken double the hoisin sauce recipe and you will need two heads of butter lettuce.
  3. Don't forget, there is additional meat (no skin) on the wings so get that too.
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Low Carb Warm Paleo Cereal

Low Carb Warm Paleo CerealLow Carb Warm Paleo CerealLow Carb Warm Paleo CerealLow Carb Warm Paleo Cereal.  I have made and eaten this from time to time and really, I should eat more of it but the problem is, I have so many things I should eat more of. This low carb paleo cereal is definitely different in that it has no almond flour and no coconut flour. I guess the closest thing I can think to compare it with is cream of wheat, malt-o-meal, and maybe even oatmeal. It can be finished in a multitude of ways, and I have tried to show several of them.  I think the secret is the way it is finished and…though it has no coconut flour, it has the divine essence of coconut via the dried desiccated coconut in it. The ways in which this cereal can be made and sweetened are probably infinite and these are 4 ways I make it:  1). With 40% Heavy Cream 2). With 2 T Heavy Cream & 1 drop of EZ-Sweetz 3. 2 T Yogurt & Berries 4).  ½ T Just Like Sugar Brown, 1T Butter, & 2 T 40% Heavy Cream or Coconut Milk.  After that, you can probably come up with your own combinations and any one of my combos end up LCHF and yes, it is both good and fast just plain too.  When I was a kid I loved oatmeal with butter, brown sugar and a little milk so #4) is definitely my favorite but for variation, I eat it every way listed.

I am giving this recipe as a single unsweetened serving so you can try it once and if you love it (you will) I have also given you a recipe for about 24-25 servings.  If you want to feed your children a healthy stick-with-you until noon breakfast, this is what you will want to give them this and probably best to make it in bulk. Better not to tell the low carb police cause they would have a cow.  And then again for kids, you can add a bit of maple syrup or honey and more fruit if wanted. For you low carb adults, if you like maple you might try this Sugar-Free Maple Syrup.

Bulk Nut Sources: Pecan Meal Guildry Organic Farms or BarryFarm.

Bulk Nut Sources: Walnut Meal Nuts or Oh Nuts and if you are a serious buyer Honeyville.

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

Warm Paleo Cereal
Print
1 Serving
  1. 2 T Desiccated Coconut
  2. 1½ T Ground Walnuts
  3. 1½ T Ground Pecans
  4. 1 T Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ¼ t Ground Chia Seed
  6. ⅛ t Cinnamon Powder
  7. ⅓ C Hot Water
24-25 Servings
  1. 2¼ C Desiccated Coconut
  2. 1¾ C Ground Walnuts
  3. 1¾ C Ground Pecans
  4. 1 C+2 T Flaxseed Meal
  5. 1 T Ground Chia Seed
  6. 2½ t Cinnamon Powder
Instructions
  1. Dump nuts, ground chia seeds, flaxseed meal and cinnamon into processor and give it 10-12 pulses to break up the larger nuts. Now give it 10-12 longer pulses and check the consistency. If the nut pieces are still too large continue longer pulses until quite fine. The secret to not turning your nuts into butter is to put them in the processor with the ingredients listed.
  2. Put into large mixing bowl and bend in the coconut, stirring until well incorporated.
  3. Measure ⅓ C dry mix, put into a cereal bowl large enough to add anything additional you may wish, add ⅓ C HOT water, stir well and allow to sit 3-4 minutes. It will thicken.
  4. 1 Serving
  5. 174 Calories, 3.1g Protein, 12.1g Fat, 4.1g Carbs, 3.2g Fiber, .9g Net Carbs
Notes
  1. Each one serving is equal to ⅓ C of cereal and ⅓ C HOT water so if you end up making it in bulk that's the ratio you use per one serving.
  2. If you make this in bulk you can buy ground pecans and ground walnuts in 1 lb. bags which seems the easiest way to go. If purchased this way I would keep the nuts frozen before and after each use because as we know, the oils in nuts will go rancid after a while. There should be approx. 3½ C per 1 lb. nuts.
  3. If wanted add a little more cinnamon.
  4. With any size family at all making this in bulk is the only way to go. Put into appropriate sized container, cover, and enjoy anytime. I guarantee you, it won't last very long.
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Low Carb Hoisin Sauce

Low Carb Hoisin SauceLow Carb Hoisin Sauce.  For more years than I almost care to admit I ate a LOT of Peking Duck.  It’s a very simple dish to make and I was seriously addicted to the whole combination of roast duck, hoisin sauce, & green onions all wrapped inside a Mandarin pancake.  If you have ever had Moo Shu Pork, which you probably have, it is also made with hoisin sauce.  I made it all from scratch, including the Mandarin pancakes and excepting the Koon Chun brand hoisin sauce, which I bought in HUGE cans.  The really nice thing about that sauce is that it didn’t need to be refrigerated…ever. Now, there is hoisin and there is real hoisin and Koon Chun hoisin is considered THE best and used in most restaurants. It has been so many years, even before my diabetes diagnosis, since I have eaten Peking duck that all I have is a vague memory of it.  Besides loving it I remember it as rather sweet, very smoother, dark and somewhat thick.  I’ve not made it a secret that I make and eat a lot of roast duck.  Not only do I love the duck, I also get about 2 cups of duck fat gold which I use to sauté things with and it is by far my favorite fat flavor.

So, by making this sugar-free low carb hoisin sauce I am going to be able to have my beloved Peking Duck (minus the pancakes and who needs them anyway) for the first time in many, years. Whoopee. Given my memory, the sauce is not as dark as the Kung Chun in looks but for taste? NAILED IT.  Oh Yeah, it is danged near perfect. First I’m going to try it with just duck, green onions, and sauce and the next time maybe using butter lettuce as a wrap.  I got so excited about this I went back to the grocery store and got myself a head of butter lettuce so, it’s now in the picture.  I could go on and on about my love of duck but I’ll leave it alone for now.  Next thing up will be a recipe for Peking Duck and it is easy, easy.  I do, probably, have a top 10 favorite meals and Peking Duck is maybe number 2 or 3.  I think my favorite might still have to be Stuffed Shrimp.

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

Hoisin Sauce
Print
Ingredients
  1. ¼ C Tamari
  2. 2 ½ T Just Like Sugar Brown
  3. 3 T Smooth Peanut Butter (No Salt No Sugar Added)
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed Fermented Black Beans (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Spice Powder-Much Faster)
  10. 4 Servings
  11. 110 Calories, 5.3g Protein, 8.1g Fat, 4.3g Carbs, 1.4g Fiber, 2.9g Net Carbs
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken in the fridge.
Notes
  1. My sauce is lighter in color because of the absence of molasses and it has tiny chunks of peanuts because though I grind my own peanut butter, it is not really that smooth. I have & use molasses in small quantities on occasion but I didn’t want any added carbs.
  2. Sauce is best made a day or so ahead of time as all the tastes marry with time. It will also last many weeks in the fridge but once you've had it-you'll just want more of it.
  3. As you are making and tasting your sauce, and if it tastes salty to you, remember that it should be going with totally unsalted items which are then also spiced by the sauce. If it still seems too salty then use a lighter sodium tamari or soy sauce.
  4. This sauce is certainly not limited to only duck. It can of course be used with roast chicken, pork, and in stir fries, of any strip.
  5. Hoisin will darken and tighten a little in the fridge so bring it to room temperature before using.
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Low Carb Kimchi Daikon Radish Soup

Low Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish Soup.  Now here is a healthy little soup number if ever there was one.  I use daikon radish in so many things I can hardly begin to name them but here are just a few:  Daikon Radish Dill Pickle Egg Potato SaladDaikon Clam ChowderDaikon Radish Hasselback Potatoes, and as you can see, I use them in place of potatoes all the time.  If you are not familiar with this extremely versatile vegetable it’s time to begin the introduction.  There are no thickeners, no sugar and no grains in this soup and I hope you are pleasantly surprised by the ease in which it is made.  I’m thinking you might call it a “dump”, heat, and eat soup.  Kimchi is just about one of the healthiest foods on the planet as a leader of fermented probiotics.  I happen to be lucky to live close to a restaurant owned and run by a couple of Korean women. Long ago I used to eat there for breakfast once in a while but after looking at the Cameo Café Menu you can readily see why that had to stop.  But, I have always loved their kimchi which they make in-house, and is what I used for the soup. The short trip was worth it.

WildbrineI do have a recipe for Kimchi Chicken Thighs and when I was eating tons of kimchi I was buying (and still do from time to time) WildBrine brand which if you can get it, I think, is the best on the market.  I still try to do lots of research before I put something in my mouth.

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

Kimchi Daikon Radish Soup
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Ingredients
  1. 8 Oz Daikon Radish Cut To Bite Size
  2. 1 C Kimchi (Juice Included And Cut To Bite Size)
  3. 1 T+1 t Chicken Base
  4. 5 C Water
  5. 3 T Tamari Sauce
  6. 1 T Chili Garlic Sauce
  7. 1 T+1 t Crushed Garlic
  8. 2 t Powdered Ginger
  9. ½ C Green Onion Tops (Cut And Divided)
Instructions
  1. Put all ingredients except a reserved ¼ C green onions into medium size pan, bring to simmer , cover, and let cook for 30-40 minutes or until daikon radish is tender.
  2. Garnish soup with remaining green onions.
  3. 6 Servings
  4. 40 Calories, 3.0g Protein, 0.0g Fat 6.1g Carbs, 2.3g Fiber, 3.8g Net Carbs
Notes
  1. Pretty simple.
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Low Carb Mongolian Beef And Broccoli

Low Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And Broccoli. Probably most every recipe you see involving a sauce of some kind in an Asian dish calls for cornstarch as the thickener and I don’t use cornstarch anymore to thicken anything.  But…I have a little trick (that a secret friend told me about long ago) that works like a charm and it’s in that little shaker in the last picture.  It’s a combination of ½ xanthan & ½ guar gum.  It takes very little to thicken a sauce, has nearly zero carbs and especially in the amounts we will be using.  The reason it’s in that little shaker is because you can control it so well and even for this it takes less than ¼ t for the whole recipe.

I blanch and freeze broccolini so I have it when I need it and yes, I  Clean My Own Beef Tenderloin so I always that that at my disposal too.  Both of these food items come in handy when making this very simple dish. I know you probably will not clean a whole tenderloin or even use broccolini but of course fresh broccoli works or a 10 oz package of frozen works too.  I don’t know if you can see it or not but I put my beef & broccolini over some cauliflower rice fried in a little butter & olive oil combo and it’s just peeking out in the front & lower right.

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

Mongolian Beef And Broccoli
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Meat & Marinade
  1. 2 lbs Beef Tenderloin Thinly Sliced
  2. 3 T Water
  3. 1½ T Soy Sauce
  4. 1 T Sugar-Free Rice Wine Vinegar
Sauce
  1. ½ C Soy Sauce
  2. ⅔-1 C Beef Broth (Depending Whether You Plan To Use Anything Additionally Under Your Broccoli & Meat
  3. ⅓ C Just Like Sugar Brown
  4. 3 T Oyster Sauce
  5. 3 T Crushed Garlic
  6. 1 T+1 t Powdered Ginger
  7. ¼ t Red Pepper Flakes
  8. ⅛-¼ t-Xanthan-Guar Gum Mix
Stir Fry
  1. ¼ C Olive Oil
  2. 1 Head Broccoli Cut Into Small Florets
  3. ½ C Green Onion Tops (Divided)
Meat & Marinade
  1. Bring meat to room temperature, lightly sprinkle with mixture of ½ xanthan & ½ guar gum. Mix thoroughly into wet ingredients & set aside.
Sauce
  1. Mix all ingredients. Start wth ⅛ t xanthan-guar mix and add more if needed at the end.
Stir Fry
  1. Heat oil to medium-hot and fry meat quickly. Set aside.
  2. Add broccoli and fry until just barely tender.
  3. Add sauce ingredients and heat until beginning to thicken.
  4. Add ¼ C green onions, add back meat and bring to temperature. If it needs more thickening power now is the time to add more and remembering is will also thicken as it begins to cool.
  5. 6 Servings
  6. 498 Calories, 34.2g Protein, 36.5g Fat 6.3g Carbs, 2.0g Fiber, 4.3g Net Carbs
Notes
  1. Don't overuse the xanthan-guar gum. You can always add more if needed.
  2. Slicing beef while still semi-frozen will make the job a LOT easier and allows for thinner slicing.
  3. As I said I put fried cauliflower rice under mine but use your imagination or just serve it plain with a side salad and/or another vegetable and you should be good to go.
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Low Carb Italian Coleslaw

Low Carb Italian ColeslawLow Carb Italian ColeslawLow Carb Italian Coleslaw. Most of my friends are pretty old now cause uh…I’m old.  An old friend of mine ask me to please witness her medical advanced directives and so, along with another old woman we know,  we took an afternoon to get this taken care of.  We ducked into some “food joint” that Libby knew of because she had not eaten lunch and wanted a tuna sandwich.  They had some coleslawy looking stuff in the case, I ask what it was, and the girl said it really didn’t have a name but they just called it Italian Coleslaw.  I asked if they made it, did it have sugar in it, and what else was in it and she told me yes they made it, no to sugar and that it had ham and salami-hence the name Italian Coleslaw. Well, it didn’t even taste like coleslaw let alone Italian.  Hard to explain but it was…tasteless…so…I set out to make my own because I liked the idea of it.  Since I live in a big city with many local butcher shops I knew I could get good ham and salami and I do know how to use spices so here ya go. Not only does it taste great, it is really easy to make and sugar-free.

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

Italian Coleslaw
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Ingredients
  1. 1 Small Cabbage Head Or About 1½-1¾ Lbs
  2. 8 Oz Good Quality Ham Shaved (If You Can Get It)
  3. 8 Oz Good Quality Salami Shaved (If You Can Get It)
  4. 1 C Mayonnaise+More As Needed
  5. 2½-3 t Finely Ground Italian Herbs+(More To Taste)
  6. ¼ t Salt+(More To Taste)
  7. ¼ t Pepper =+(More To Taste)
Instructions
  1. Shred cabbage as finely as possible and a mandoline is perfect for the job.
  2. Dice ham and salami into smaller than bite size pieces.
  3. Mix salt, pepper, and Italian herbs into mayo.
  4. Mix ham & salami into cabbage and dress with mayo, mixing well.
  5. 12 Servings
  6. 215 Calories, 10.5g Protein, 18.4g Fat, 3.6g Carbs, 1.8g Fiber, 1.8g Net Carbs
  7. 10 Servings
  8. 258 Calories, 12.6g Protein, 22.1g Fat, 4.3g Carbs, 2.2g Fiber, 2.1g Net Carbs
Notes
  1. As this sits in the fridge the mayo will soak into it so you might need more than you think.
  2. This will very much taste Italian.
  3. If you opt to use any precut meats that are not shaved, then cut your pieces into smaller that bite-size.
  4. Notice the fat surrounding the ham and in the salami. It all went into the coleslaw which gives it a great mouthfeel.
  5. If wanted please, make adjustments to meats, herbs etc. and make it your own.
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Low Carb German Red Cabbage

Low Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red Cabbage.  When I was a kid my mom made German red cabbage for us every once in a while because it went so well with schnitzels like pork and veal but somewhere along the line the veal (baby cows) police got a hold of the market and it is almost impossible to find veal anymore-hence calves liver which we had a lot of too.  I hated liver as a kid but certainly learned to love it and still do if I can get it.  As far as I’m concerned, a German meal of low carb Veal/Pork/Chicken/ Schnitzel ala Holstein, or Beef Rouladen, or Pork Schnitzel coupled with Spaetzle & this red cabbage recipe is one of those perfect low carb meals, and you can get all the recipes on this site.  Happy German Eating.

You know, sometimes you coulda had a V-8 but this time I caught it in time.  Not only do I eat raw jicama as a side snack to dinner, I use it in all kinds of other things.  It is terrific as any dip partner Creamy Smooth Guacamole and fabulous in salads like Brussels Sprouts Jicama Salad and Jicama Strawberry Cucumber Salad. and even Saucy Crunchy Peanut Salad.  It is one of the best crudité veggies for dips that I know. I pretty much always either have one on the counter or cut up in the fridge so…while I bought the apple specifically to make this cabbage dish I scrapped it after seeing the jicama sitting there.  I already had the group picture and just added the jicama pics.  A couple of the wonderful things regarding jicama are; they have the texture of apples, a slight sweetness of their own, about ⅓ the carbs of an apple, and enough fiber to choke a dog it that’s what you want.  Bottom line: I scratched the apple in the picture and used my jicama instead and now you know.

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

German Red Cabbage
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Ingredients
  1. 1¼ -1½ Lbs Red Cabbage Thinly Sliced
  2. 3-4 C Grated Jicama
  3. 1 Medium Onion (Julienned Or Chopped)
  4. ¼ C Butter
  5. ½-¾ Cup Water
  6. ⅓ C Red Wine Vinegar
  7. 2-3 T Just Like Sugar (Or To Taste)
  8. 1½ t Chicken Base
  9. 1 t Salt
  10. ¼ t Ground Clove Powder
  11. 6 Smashed Juniper Berries
Instructions
  1. You are going to need a large pot to begin with so if you have a Dutch oven it’s perfect. The cabbage will cook down but until it does…
  2. Melt butter and cook onions 6-8 minutes until just beginning to color yellow.
  3. Turn to low, add rest of ingredients except cabbage & mix well.
  4. Add cabbage, stir as best you can, cover and simmer, stirring every once in a while for about an hour or until cabbage is tender.
  5. Taste and correct any seasoning.
  6. 8 Servings
  7. 90 Calories, 1.5g Protein, 5.9g Fat, 9.2g Carbs, 3.3g Fiber, 5.9g Net Carbs
Notes
  1. I absolutely guarantee no one will never know you subbed jicama for apple.
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Low Carb Chicken With Sumac And Za’atar

Low Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za’atar. Or it’s Arabic name, Musakhan. This dish, when fixed properly, is a sign of great love and respect for relatives and special friends.  It shows that not only that the woman spent time preparing a meal but also that her husband provided money for the pine nuts that top the dish and alas yes, pine nuts are expensive worldwide.  I am hoping  this looks well worth your effort and that you get your hands of some sumac and za’atar to make it.  They are both spices used extensively in Middle Eastern cuisine and staples in every home with many families making their own za’atar from scratch.  Sumac by itself in quite piquant and lemony so the addition of more lemon is really only an esthetic one and for decoration only. I have both these spices/herbs because I cook Middle Eastern foods like Cauliflower Tabbouleh,  Tzatziki,  Lemon Thyme Cauliflower Quinoa,  Lemon Mint Tahini Salad DressingTahini Dip,  Baba Ganoush, and more since I have family in Dubai.  The dish is usually made with crispy pita bread under the chicken and with more pita served to the side but for obvious reasons and to keep it low carb…

This dish may be done with whole roasted chicken and should go with lots of other side dishes because in the Mid-East people tend to have larger families which include parents and grandparents and since we here in the US tend not to eat so communally, I just did thighs instead.  Not much of a secret that I like dark meat chicken as a lot of my recipes reflect it.  FYI Middle Eastern chickens are much, and I do mean much smaller than the over-sized monstrosities we breed here.  We would call theirs a small Cornish game hen.  The emphasis of the meal is not necessarily meat centric but is only a part of the aggregate so, if you are eating 3, or 4 other smaller items with your meal, one large thigh should be plenty enough and anyway, two thighs is not many carbs.

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

Chicken With Sumac And Za'atar
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Ingredients
  1. 8 Large Chicken Thighs Bone-In Skin On
  2. 2 Large Onions Thinly Sliced (Julienned)
  3. 2 T Sumac
  4. 1 T Crushed Garlic
  5. ⅓ C Olive Oil + More For Drizzle
  6. 1½ t All Spice
  7. 1½ t Cinnamon
  8. 1¼ C Water
  9. 2 t Chicken Base
  10. 1½ t Salt
  11. 1 t Pepper
  12. 3 T Za’atar+More If Wanted
  13. ½ T Butter
  14. ⅓ C Pine Nuts
  15. 1 Lemon Thinly Sliced Into 8
Instructions
  1. Mix and divide in half and put everything into two large resealable plastic bag except the onions, za’atar, butter, and pine nuts and refrigerate for at least several hours and overnight is great.
  2. Bring chicken to room temperature before attempting to cook it.
  3. Preheat oven to 425°
  4. Arrange chicken skin side up along with marinade arranged around the chicken in a large 9"x13" baking pan.
  5. Roast for 40-45 minutes or until chicken skin is cooked, crispy, and darkened.
  6. Meanwhile, melt butter over medium heat, add pine nuts and stirring almost constantly, sauté until golden brown. Be careful not to burn them. Remove from pan and set aside.
  7. Sprinkle chicken liberally with za'atar, top with onions, then with pine nuts. If desired, use more sumac & za’atar. It’s pretty hard to overdo either one of them.
  8. Put a slice of lemon to the side as garnish. (I forgot mine).
  9. Let anyone who wants to drizzle additional olive oil, to do so.
  10. 8 Servings
  11. 555 Calories, 33.3g Protein, 44.0g Fat, 5.6g Carbs, .9g Fiber, 4.7g Net Carbs
Notes
  1. Traditionally za’atar, sumac, & olive oil once used by the cook, would also be served in their own small dishes for people to pinch, drizzle, or dip pita bread into.
  2. I personally would serve this on a platter and let people serve themselves but that’s just me.
  3. The sumac in the left picture is the bright red and the za'atar is the greenish brown mixture with sesame seeds spread all over the chicken and plate.
  4. To add complexity and tradition, the onions would be caramelized but for ease of the recipe I baked mine with the chicken which worked really well.
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Low Carb Spicy Korean Chicken Wings

Low Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Chicken Wings.  These are killer wings and you can make them as spicy or mild as you wish. I like mine kinda medium to spicy but that plate of 12 wings you see there? I ate them. All. By. Myself.  All I had for dinner with the wings were the few jicama sticks in the back of the plate.  They can be eaten as an appetizer or a dinner and only depends on how many you can put away and what else you serve with them.  I just happen to like mine for dinner.  Of course a huge platter of these on game day is perfect and actually can be served on a platter for any communal eating.  Put these in front of a bunch of hungry men and watch them disappear as if by magic, so have fun as they are easy peasy.

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

Spicy Korean Chicken Wings
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Ingredients
  1. 5-5½ Lbs Split Chicken Wings At Room Temperature (About 48-56 Pieces)
  2. ¼ C Olive Oil
  3. Salt
  4. Pepper
  5. 1 C Sugar-Free Ketchup
  6. 1 C Sugar-Free Rice Wine Vinegar
  7. ½ C Soy Sauce
  8. 2-2½ T Just Like Sugar Brown
  9. 2 T Oyster Sauce
  10. 1 T Chili Garlic Sauce (+ More If You’re Brave)
  11. ¼ C Thinly Sliced Green Onions (Garnish)
  12. ¼ C Chopped Cilantro (Garnish)
  13. 2 T Toasted Sesame Seeds (Garnish)
Instructions
  1. Preheat oven to 375°.
  2. Foil-line two large sheet pans.
  3. Dump chicken wings into a large bowl and massage in olive oil.
  4. Put wings on sheet pan, lightly salt & pepper and put into the oven for 30 minutes, take out of oven & increase temperature to 450°.
  5. In medium size sauce pan mix ketchup, vinegar, soy sauce, Just Like Sugar Brown, oyster sauce and chili garlic sauce. Set on medium low and simmer for 10-15 minutes. Do this as wings are in oven for first time.
  6. Toast sesame seeds if toasting.
  7. Cut green onions and cilantro.
  8. Using same large bowl, put back cooked wings, dump in sauce, mix thoroughly, put wings back onto pan, and put back into oven for 15 minutes and cook until dark brown.
  9. Plate or put on a platter and garnish with sesame seeds, green onions, and cilantro.
  10. 8 Servings As Appetizer
  11. 357 Calories, 25.7g Protein, 20.4g Fat 3.3g Carbs, .4g Fiber, 2.9g Net Carbs
  12. 4 Servings For Dinner
  13. 713 Calories, 51.4g Protein, 40.8g Fat 6.6g Carbs, .7g Fiber, 5.9g Net Carbs
Notes
  1. If you are lucky enough to have one of those new-fangled restaurant size ovens (I do not) then you’re in business as you can fit all the wings on one full size sheet pan and then…if you are really lucky & you have a 16½”x24½” Silpat to fit, you are really in business because you will not need any foil to line your pan. Otherwise you are going to have to use 2 baking pans on two shelves in the oven.
  2. If you haven't made a mess of the foil you can wrap the bones in it & pop them in a plastic bag for disposal.
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Low Carb Loaded Hasselback Potatoes

Low Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback Potatoes.  Is a daikon radish a potato?  Well no, of course not, but they make a spectacular stand-in many cases and this is another one of those cases.  I have not had many hasselback potatoes in my life but on those few occasions, at least to me, they seemed kind of like thick horizontal loaded potato chips. These are very easy assuming you have any or all the “loaded” ingredient toppers.  The biggest thing is to get a 9″-10″ long piece of daikon radish (which you will cut in half) and as close to a cylinder of 2½” as possible.  Now daikons are vegetables and as we all know, vegetables do not always cooperate but get as close as you can and go with it.

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

Hasselback Potatoes
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Ingredients
  1. 9"-10" Piece Of Daikon Radish Peeled & Cut In Half
  2. ¼ C Softened Butter
  3. ¼ C Sour Cream
  4. ¼ C Green Onion Tops
  5. ¼ C Crumbled Bacon Bits
  6. Cheddar Cheese (Optional & I Didn't Use It)
Instructions
  1. Put pieces of radish in simmering water for about 20-25 minutes.
  2. Run under cold water until you can handle them.
  3. Preheat oven to 375°.
  4. With a ¼"-⅜" dowel on either side of daikon tubes and with a thin knife, cut 14-16 slices. The dowels will stop the cut.
  5. Line your pan with foil and place daikon onto it uncut side down.
  6. Spread each piece with 2 T butter.
  7. Place daikon in oven and bake 25-30 minutes or until starting to brown.
  8. If they are not brown turn on the broiler for a minute or so. If you opt to use cheese put that on too.
  9. Remove from oven, cut each piece in half, and top with sour cream, bacon bits and green onions.
  10. 4 Servings
  11. 186 Calories, 4.2g Protein, 16.5g Fat, 4.6g Carbs, .8g Fiber, 3.8g Net Carbs
Notes
  1. Daikon will begin to spread after it has been in the oven a while.
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Low Carb Mushroom Cobbler

Low Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom Cobbler.  Whew dogie this savory cobbler is so good and a perfect accompaniment to a good steak dinner. The flavors will depend somewhat on the mushrooms you use but it is my opinion that porcinis should be part of the mix and they are readily available as dried and if you have the dried version Pistol River Porcini Mushrooms and a spice grinder you can make your own Pistol River Porcini Dust and I use both.  Porcinis are very expensive but not if you buy them from the linked company located right here in Oregon.  I would not recommend Olive Nation, available on Amazon, because they use B grade and you definitely want A grade mushrooms.  Soooo, if you are going to do some of the recipes on this site you might as well break down and buy at least the mushrooms because I use both the powder and dried in many of my recipes and here are just a few of them.  Cauliflower & Porcini Mushroom Risotto, Creamed Hungarian Mushrooms, Porcini Wine Cream, Vegetable Calzones, and there are more.  You will just have to poke around to find them. Once you have used porcinis in one form or another you’ll ask yourself where have they been and why you didn’t know about them.

I  had a savory cobbler crust but for me, the crust sort of overwhelmed the delicacy of the mushrooms.  Not that is wasn’t good-it was-but not the best it could be and now the recipe is much more simple and even better.  I liked the name so I stuck with it and anyway, it is very like a cobbler.

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

Mushroom Cobbler
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Ingredients
  1. 2 Lbs. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button, Oyster To Name A Few & I Used A Portobello, Oysters, Buttons, Dried Shiitakes, & Dried Porcinis)
  2. ½ Medium Onion Small Diced
  3. 3 Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 1½ C Heavy Cream
  6. 1 t Crushed Garlic
  7. 1½ t Porcini Dust
  8. 2 t Chicken Base (This Is Your Salt)
  9. ½ t Pepper
  10. ½ t Thyme
  11. Additional Salt & Pepper To Taste Only If Needed
  12. ½ C Ground Pork Skins
  13. ¼ C Parmesan Cheese (Optional)
Instructions
  1. Preheat oven to 350°.
  2. Sauté all fresh mushrooms in a mixture of ½ &½ butter & olive oil. If you don’t use it all it’s OK. Set aside.
  3. Sauté onions until transluscent. Set Aside.
  4. Gently heat heavy cream, add everything except onions & mushrooms and barely simmer a couple of minutes.
  5. Add back mushrooms & onions to heat, transfer to 8”x8” baking pan.
  6. If using, mix cheese with pork skins & top mushrooms.
  7. Bake about 30-35 minutes or until cream is thickening & bubbly and pork skins are browning. If it looks finished and the pork skins need a little more color put under broiler for only 30-40 seconds or so as they can burn very easily.
  8. 8 Servings
  9. 292 Calories, 3.2g Protein, 28.2g Fat 2.8g Carbs, 1.2g Fiber, 1.6g Net Carbs
Notes
  1. It may seem a little goopy to begin with but after baking the heavy cream will thicken.
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Low Carb Parmesan Artichoke Heart Shrimp Salad

Low Carb Parmesan Artichoke Heart Shrimp SaladLow Carb Parmesan Artichoke Heart Shrimp Salad.  I have actually begun making and eating a few more salads than I used to.  I have been and continue to be an avid carnivore but a small accompanying salad has now made its way to my table and…this salad has shrimp so…hey.  A salad, in this country, is traditionally eaten before a meal whereas in Europe it comes at the end of a meal.  Me? I tend to eat my salad with my meal. There is nothing particularly special about this salad except it is really tasty.  It has a little dairy, a little seafood, a few veggies and a few greens and how much more balance could you want?  Now I would normally make my own Caesar Salad Dressing but for this salad and for simplicity I am going to recommend Briannas Asiago Caesar Salad Dressing.  Though I certainly don’t like the canola oil or a couple  of the other ingredients, the taste is really pretty spot on and eating it every once in a while is not going to hurt anyone.

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

Parmesan Artichoke Heart Shrimp Salad
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Ingredients
  1. 8 Quartered Packed In Water Artichoke Hearts
  2. 16 Cooked & Peeled Medium Shrimp (16-20 Per Lb And Using Frozen Is Fine)
  3. 12-16 Oz Mixed Salad Greens (And Anything Works)
  4. ½-¾ C Briannas Asiago Caesar Dressing (+ More If Necessary)
  5. ¼ C Parmesan Cheese
  6. Freshly Ground Pepper
Instructions
  1. Mix salad greens. 3 T Parmesan cheese & dressing in large bowl. Gently blend in artichoke hearts and plate.
  2. Grind on pepper, decorate with 4 shrimp each salad and sprinkle remaining cheese on top of shrimp.
  3. 4 Servings
  4. 259 Calories, 15.8g Protein, 18.3g Fat, 7.3g Carbs, 3.0g Fiber, 4.3g Net Carbs
Notes
  1. Disgustingly, all I had was a choice of either head lettuce or bok choy so for this salad I chose both with bok choy for a little color and of course romaine would be the lettuce of choice here.
  2. I forgot the pepper for the pic, I put it on later and you really do need it.
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Low Carb Carbalose Duck Fat Shortbread Cookies

Low Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread Cookies. As I nearly always have duck fat in my refrigerator for sautéing and frying foods, I thought this recipe might be a natural to put on the sight.  I know most of you might not have duck fat but it is usually available in your grocery store or…you can do it the way I do and save your fat when you cook a duck.  I can usually get about 2 cups of fat per duck which of course makes the fat pretty much free-cool huh?  The really nice thing is there is no sugar in these cookies and as I have used Just Like Sugar, EZSweetz and Carbalose flour for many years, I am very confident in them. Best of all…they also have no nut flours or coconut in them so they are nicely crunchy from the ground chia seeds and flax seed meal. If you can get your hands on a little duck fat these are very, very easy to make.  1947, I just love the bin# on the chia seeds-it’s the year I was born.

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

Duck Fat Shortbread Cookies
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Ingredients
  1. 2 C Carbalose Flour
  2. ⅓ C Butter Softened Plus A Bit More For Baking Dish (About ½ Only On The Bottom)
  3. ⅓ C Cold Rendered Duck Fat (Needs To Be Cold As Duck Fat Is Liquid At Room Temperature)
  4. ½ C Just Like Sugar Baking
  5. 1 Beaten Egg
  6. 6 Drops EZSweetz Liquid Sucralose
  7. ½ T Ground Chia Seeds
  8. ½ T Flaxseed Meal
Instructions
  1. Add chia seeds, flax seed meal and EZSweetz to beaten egg and mix well. The chia dust will look like pepper-not to worry and it does not show in the finished product.
  2. In a medium bowl add butter, duck fat, and Just Like Sugar mix slowly at first, until the Just Like Sugar is incorporated and then beat it until it lightens in color and gets fluffier.
  3. Beat in egg mixture until well incorporated.
  4. On low, add the flour slowly until mixed and dough just comes together.
  5. Spread dough evenly to about ¼” in prepared 10”x10” baking pan.
  6. Dough may seem a be a little dry (stiff) (it's not) and if it is, sprinkle it evenly into pan, distribute & pat down well with your fingers and with a small glass, "roll" over it completely to make the top smooth.
  7. With a sharp thin knife or a bench scraper (best) if you have one (a filet knife works well for this) cut down to pan every 1” or 9 cuts, turn and cut every 2.50” or 3 cuts for a total of 40 shortbread cookies.
  8. Take a small poker of some kind (wooden skewer works well) and make 2 pokes all the way through to bottom of pan in each shortbread.
  9. Refrigerate for 1 hour, making sure dough is well chilled.
  10. Just before ready to bake, preheat oven to 350°.
  11. Bake 17-18 minutes or until barely browned at the edges.
  12. Cool completely in pan then gently de-pan and enjoy. They are very light and crunchy almost...like a shortbread.
  13. 10 Servings
  14. 188 Calories, 7.5g Protein, 15.7g Fat, 10.5g Carbs, 6.7g Fiber, 3.8g Net Carbs
Notes
  1. Make sure your duck fat is cold to begin with or you will watch it melt before your eyes in the bowl.
  2. Perfect with a mid-afternoon cup of tea.
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Low Carb Potato Soup

Low Carb Potato SoupLow Carb Potato SoupLow Carb Potato SoupLow Carb Potato Soup.  Betcha think this is going to be another one of those “cauliflower as potatoes” soups and you would be so wrong. It is made with daikon radish and for good reason.  Daikon radish has almost no flavor of its own but will take the flavors and shapes of many other things, with potatoes at the head of the list.  In the low carb and diabetic worlds most people seem to be looking for really good low carb substitutions for potatoes, rice, sugar, and wheat and the daikon radish is it for potatoes.  Its benefits are many:  It doesn’t change color when exposed to air, you can eat it raw in crudités, you can grate it for a salad and chunk it for potato salad etc. Here is Warm Diakon Radish German Potato Salad, Beef Rouladen, and here’s a Daikon Radish Dill Pickle Egg Potato Salad

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

Potato Soup
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Ingredients
  1. 6 C Daikon Radish Cut Into Small Bite Size Pieces
  2. 1 C Small Diced Onion
  3. 1 C Small Diced Celery
  4. 2 T Olive Oil
  5. 1 T+1 t Chicken Base (This Is Your Salt)
  6. 2½ C Heavy Cream
  7. 3 C Water
  8. Pepper To Taste
  9. Sour Cream (Optional)
  10. Chives (Optional)
  11. Bacon Bits (Optional)
  12. Cheese (Optional)
  13. Drizzled Melted Butter (Optional)
Instructions
  1. Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain.
  2. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender.
  3. Add remaining water, heavy cream, chicken base, and simmer for 30-40 minutes.
  4. Serve with any or all of the optional ingredients.
  5. Put the pepper grinder on the table and let people grind their own.
  6. 6 Servings
  7. 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs
Notes
  1. This soup can be served with any topping that goes with potatoes so if you have your own, please use it. I chose sour cream & chives.
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Low Carb Guacamole

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

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

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

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

Low Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ Sauce. This sauce was first featured as Rack Of Lamb With Korean Ginger Sauce but it is so good I ate it the following night with a beef tenderloin and a little steamed Bok Choy and the next night with plain old raw Bok Choy as a salad. Sorry, I didn’t get a picture of the salad but trust me, it was good.  Seems this stuff is so terrific I can’t stop eating it.  I’m betting it will become a sauce staple in my house to put on lots more things like mung bean sprouts etc. etc. etc.  The rack of lamb was so good I just decided to make this a stand-alone recipe.  Hope you enjoy it.

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

Korean Ginger BBQ Sauce
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Ingredients
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 2 T Tamari
  7. 2 T Water
  8. 1½-2 T Just Like Sugar Brown (Or To Taste)
  9. 2 t Crushed Garlic
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes
Instructions
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. 4 Servings
  4. 94 Calories, 1.1g Protein, 9.4g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
Notes
  1. You can either serve sauce directly on meat or vegetables or in a small condiment dish to the side. A little goes a long way.
  2. The green onions and red peppers in the second picture are things I always have and they were so good with the lamb I repeated myself with the steak. They are certainly not called for every time you use the sauce.
  3. If you want this a bit spicier add a bit more red pepper flakes to taste.
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Low Carb Thai Salad With Spicy Sweet Peanut Sauce

Thai Salad With Spicy Sweet Peanut SauceThai Salad With Spicy Sweet Peanut SauceThai Salad With Spicy Sweet Peanut SauceLow Carb Thai Salad With Spicy Sweet Peanut Sauce. This is a refreshing salad to throw together any time of year. We have a wonderful Thai restaurant down and around the corner from us who sells a Thai salad and it is the inspiration for this one.  The lovely thing about this restaurant is that because they know I am diabetic they let me bring in my own sugar-free peanut sauce. I put a lot of different ingredients in mine but again, it’s a salad and you can put just about everything but the kitchen sink in one and it will be good.  They use iceberg lettuce which is what I get when I go there, but I sub Bok Choy here and it is so good.  Remember, the darker the leaves in a lettuce, the better nutritionally it is so Bok Choy is a much better choice anyway and in this case it’s not particularly the ingredients in the salad (yes it is) as it is about the spicy sweet peanut sauce as it’s to die for good. Hope you can see how pretty this salad is because I couldn’t get a shot of everything together with the Peanut Sauce stuff so…this one’s in two pieces.  If you end up wanting to make just the Sweet Spicy Thai Peanut Sauce, it’s here.

When I make this, I always double the recipe for the sauce because as we know it goes so well with a chicken, beef, pork or shrimp satay, let alone on vegetables, and the list is almost endless.

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

Thai Salad With Spicy Sweet Peanut Sauce
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Salad
  1. 4 C Smaller Chopped Bok Choy
  2. ½ Large Tomato Cut Into Small Chunks Or Wedges (Cherry Tomatoes Also Work Well)
  3. 1 C Mung Bean Sprouts
  4. ½ C Sliced Cucumber Quartered To Smaller Pieces
  5. ½ C Rough Chopped Cilantro
  6. ½ C Green Onions Tops Only
  7. ½ C Red Bell Pepper
  8. ½ C Snow Peas Cut On The Bias
  9. ¼ C Red Onion Slivered
  10. ¼ C Peanuts Rough Chopped
  11. 4 Large Mushrooms Cut Into Smaller Chunks
Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 6 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Chop and cut all salad ingredients.
  2. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  3. Can be refrigerated until ready for service and after that-almost indefinitely-but I guarantee it will not last long.
  4. 6 Servings
  5. 169 Calories, 8.9g Protein, 34.9g Fat 11.1g Carbs, 4.6g Fiber, 6.5g Net Carbs
Notes
  1. Bring peanut sauce to room temperature before dressing cold vegetables salad.
  2. I always make a double batch of the peanut sauce as it last forever in the fridge and I eat it a lot.
  3. Beware, this can be one of those salads that grows out of control very quickly and not to fear as it is so low carb who’s to know + if you don’t eat all of it, it will last until the next day.
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Low Carb Sweet Spicy Thai Peanut Sauce

Low Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut Sauce.  I live down and around the corner from a terrific Thai restaurant which allows me to bring my own peanut sauce to eat their salad with because I am diabetic.  They don’t speak much English and they think I’m crazy but never-the-less accommodate me which allows me to go out to dinner with no guilt once in a while.

Thais eat what I consider a very sweet life through their food and yet their Type II diabetes rate is 1 that of the United States.  This is more than likely due to the mostly living in rural areas with the absence of American Junk Food.  Even in the larger cities many people go to the outdoor markets to get their food for the day and yes, they do sugar their foods but in relatively smaller quantities and make no mistake, their rates of obesity are rising as more people pack into the larger cities and eat more of our SAD diet.  They are now ranked third highest in the Asian-Pacific countries with of course Bangkok leading the way.

I have no idea what happened to this recipe post but it disappeared and is apparently gone forever. I am re-posting it but it is listed as a link in any number of places and the only true place is here and in the Sauces Category until I can find and change them all which may be a month of Sundays at the rate I go.  So sorry for that and my apologies because I have zero idea how it happened.  I still have my pictures which is at least good and I have zero idea what I had written so this is a complete do-over. What follows is only my take on things but we don’t need to worry about any sugars in this as it is sugar-free.  This really is a  Sweet Spicy Thai Peanut Sauce and I also have it listed as such with the Thai Salad With Spicy Sweet Peanut Sauce. Hopefully we know that peanut sauce is wonderful with a chicken or beef satay and can also be used to dip vegetables into.

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

Sweet Spicy Thai Peanut Sauce
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Ingredients
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  2. Service use at room temperature.
  3. 4 Servings
  4. 111 Calories, 3.9g Protein 3.9g Carbs, 1.1g Fiber, 2.8g Net Carbs
Notes
  1. Can be refrigerated until ready for use and after that-almost indefinitely-but I guarantee it will not last long.
  2. I always make a double batch of this and keep it in the fridge because it so easy to serve with plain ole mung bean sprouts.
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Low Carb Rack Of Lamb With Korean Ginger Sauce

Low Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger Sauce.  In my humble opinion this sauce is one of the best on the website.  That I did it with a rack of lamb seems almost immaterial. It is going to be good on a steak and the fourth pic is with beef tenderloin, or a pork tenderloin. It is just thick enough to stick to a chunk of meat and just thin enough to drizzle on vegetables.  I am calling it Korean Ginger Sauce because it has Just Like Sugar Brown in it, which is a paleo, zero-carb, zero-calorie sweetener.  When push comes to shove it is hands down the best and my favorite diabetic sweetener. It is not super spicy like most Korean food so add more heat to your liking.

Once you have made and eaten the Korean Ginger Sauce with the lamb you will come up with lots of other ways to use it and the sauce should stand alone as its own recipe. Korean foods are well known for their colors and this had colors alright, lots and lots of bold beautiful colors.

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

Rack Of Lamb With Korean Ginger Sauce
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Ingredients
  1. 1 Rack Of Lamb-8 Ribs-Should be about 1¼-1½ Lbs
  2. ⅓ C Finely Cut Scallions
  3. ¼ C Olive Oil
  4. ¼ C Minced Shallots
  5. 3 T Minced Cilantro
  6. 3 T Oyster Sauce
  7. 2 T Tamari
  8. 2 t Crushed Garlic
  9. 2 T Water
  10. 1½-2 T Just Like Sugar Brown (Or To Taste)
  11. 2 t Powdered Ginger
  12. Steamed Bok Choy (Optional But A Perfect Accompaniment & Spinach May Also Work Well)
  13. ¼ C Julienned Red Peppers to Garnish (Optional)
  14. ¼ C Additional Longer Cut Green Onions (Optional)
Instructions
  1. In small saucepan combine all ingredients except lamb and Bok Choy (if using) mixing well. As your lamb is cooking and just before serving, heat gently for about 5 minutes.
  2. Cooking the rack of lamb and this is how I do it. First, make sure it is at room temperature. I take mine out of refrigerator at least 3 hours to make sure and I only do a half rack at a time. The last thing you want is a cold lamb rack going into a hot oven. You may think it’s done but it could end up really rare in the center. While I eat my lamb very rare, not everyone does so, decide how you want to cook it and always use room temperature meat.
  3. Preheat oven to 400°
  4. Sear rack in hot pan fat side down until fat is dark brown. Turn and sear the other side. Since the bones are curved it will get the opposite end too. Cook to desired doneness. I do 10 minutes for rare and it only takes several more minutes to get to well-done and not more than 16-18 minutes.
  5. Let rest 5 minutes to distribute the juices and cut into 8 chops.
  6. Serve the lamb chops around the Bok choy and garnish with additional scallions and bell pepper.
  7. Nap each chop with the sauce or for company, divide and serve sauce in small dishes to the side.
  8. If using Bok choy steam 6-8 minutes or until stems are tender.
  9. 4 Servings Without Optionals
  10. 443 Calories, 36.3 Protein, 31.9g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
  11. 4 Servings With Optionals
  12. 456 Calories, 37.7 Protein, 32.1g Fat, 5.1g Carbs,1.3g Fiber, 3.8g Net Carbs
Notes
  1. You can either serve sauce directly on the meat or in a small condiment dish to the side.
  2. I had Bok Choy in the fridge so I used it and um, it was the right choice. You should have plenty of sauce to drizzle on it too.
  3. Nutritionals include everything but the optional items and if you were to add all of them you I have given them too and they don’t add much.
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Low Carb Sautéed Bok Choy

Low Carb Sautéed Bok ChoyLow Carb Sautéed Bok ChoyLow Carb Sautéed Bok Choy.  This was actually my first Bok Choy recipe and I am just now getting it posted. It’s very easy assuming you have washed and dried your baby Bok Choy.  Other than that, it’s very smooth, fast sailing. The first was a Bok Choy Cucumber Salad which is to die for if you are looking for a really different cold salad. Bok Choy is one of those veggies you can brag about to your friends because they have probably barely heard the name, let alone ever eaten or used it.

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

Sautéed Bok Choy
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Ingredients
  1. 4-6 Individual Baby Bok Choy (Depending On Size)
  2. 1 Head Garlic Peeled and Coarsely Chopped
  3. 2 T Olive Oil (Divided)
  4. ¼ C Tamari
  5. 1½ T Oyster Sauce
  6. 1 T Toasted Sesame Seeds (No, They Don't Need To Toasted)
  7. 4-6 Sautéed Shitake Mushrooms
Instructions
  1. Trim ends leaving Bok Choy whole then wash thoroughly by swishing in cold water several times.
  2. Wrap in towel and put to dry thoroughly. Set aside.
  3. Rough chop garlic and sauté in 1 T hot oil stirring constantly until beginning to change color and getting crispy. (This is a very quick process). Remove from oil and set aside.
  4. Sauté mushrooms and set aside.
  5. Mix tamari and oyster sauce.
  6. Sauté Bok Choy in 1 T hot olive oil until well browned, turn & repeat. (They might spit depending on how well you dried them).
  7. Plate Bok Choy, sprinkle with mushrooms, crispy garlic, sesame seeds, and drizzle with sauce.
  8. 6 Servings
  9. 112 Calories, 4.0 Protein, 8.3g Fat, 7.7g Carbs, 1.8g Fiber, 5.9g Net Carbs
Notes
  1. This can also be served family style on a platter to let people serve themselves because it is such a lovely looking dish.
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Low Carb Stir Fried Snow Peas

Low Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow Peas.  Super, super easy peazy. I didn’t decide to make this recipe, I was just looking for something to go with my Thai sausages and Asian Oyster Sauce. I had the peas in the fridge and just grabbed some, along with a few pine nuts I had in my freezer and went with the flow.  I think one of the biggest misconceptions about snow peas is they are so easily confused with snap peas or (sugar) snap peas. Fresh snow peas should be small and very flat whereas snap peas actually have small peas inside them and…not to be confused with green peas which to my mind are pretty high carby.

Peas, peas, peas, peas.  I say eat the lower carb ones and eat the ones you like.  Me, I just happen to love snow peas because you can do more things with them and in many cases they can be a part of a crudité.  They do have invisible strings on the sides of them and if they drive you nuts then they are easy to pull off.  I find if I am able to get the smaller snow peas the strings just kind of go away in your mouth and are not to be noticed-especially when cooked.  I am now going to an Asian market to buy most of my veggies and the quality is so much better than what’s available in a regular grocery it’s not even funny.  But I’ll tell you what is funny.  Have you ever listened to an angry Asian woman?  You do not need to understand the language to know they are angry about one of two things. Either the price or the quality and it can get to both. Probably best to carry really good produce at good prices.  I am sure we sound the same way to them and we have all done it at one time or another but when it is in a language you don’t understand…it magnifies.

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

Stir Fried Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 2 T Olive Oil
  3. 2 T Pine Nuts
  4. 2 t Sesame Seeds
  5. 1 t Salt
Instructions
  1. Toast nuts in 350° oven until beginning to brown.
  2. Heat oil to medium high and add peas. They will cook quickly so you need to keep tossing them.
  3. Add pine nuts, sesame seeds, and salt and give a couple final stirs.
  4. 4 Servings
  5. 59 Calories, 2.7 Protein, 3.5g Fat, 5.7g Carbs, 2.2g Fiber, 3.5g Net Carbs
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Low Carb Chicken Schnitzel a la Holstein

Chicken SchnitzelChicken SchnitzelLow Carb Chicken Schnitzel. Whew doggie is this ever easy assuming you have Pork Dust Rind Breadcrumbs, eggs, capers, and salt & pepper. I used thigh meat because I much prefer it to drier white meat although, the pork rinds keep just about anything quite moist. I fry most (no, not all) of my foods in duck fat which I did here but olive oil works just great and I know most of you will olive oil anyway.  When I need more duck fat I just buy a fat-rat duck, get 2 cups of fat and…have duck dinner for two.  For me, the taste of duck fat is incomparable. I had most of the fat left in the pan so I spooned it around the chicken thigh but if you are not into fat the way I am then please, leave it in the pan. A lot of that fat went into the eggplant served with it and it made it terrific too.

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

Chicken Schnitzel
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Ingredients
  1. 4 Small Chicken Thighs-Pounded To A Thin Even Thickness
  2. 5 Eggs
  3. 4 t Butter
  4. 3-4 C Ground Pork Rinds
  5. ¼ C Capers
  6. Salt & Pepper
  7. ¼ C Olive Oil
Instructions
  1. If you have the ground pork rinds great, otherwise grind what you need. I actually keep a bag of ground rinds because I use so much of it.
  2. Beat 1 egg for dredging into.
  3. Heat oil to medium-medium high.
  4. Salt & pepper each side of chicken.
  5. Dredge into egg and then into pork rinds.
  6. Carefully put chicken into sizzling oil, fry until crunchy on bottom, turn and finish.
  7. In a separate smaller pan heat 1 t butter, fry eggs to over easy and top chicken.
  8. Top with capers, and more fat is wanted.
  9. 4 Servings
  10. 596 Calories, 56.9 Protein, 26.2Fat 0.6 g Carbs, 0.0g Fiber, 6.6g Net Carbs
Notes
  1. As you can see I ate two eggs with mine and of course you can eat as many eggs as you want.
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Low Carb Bok Choy Cucumber Salad

Bok Choy Cucumber SaladBok Choy Cucumber SaladLow Carb Bok Choy Cucumber Salad.  This salad is quick, easy, pretty, different and piquant due to the dressing.  Be sure to pick baby bok choy or you won’t be able to eat the crunchy stems which of course would be a shame.  I bought white bok choy which I was told was better than the green stemmed Shanghai variety but at any rate make sure they are babies as you absolutely want to eat the stems.  The dressing could probably be used for many other vegetables like maybe cooked spinach, kale, or broccoli but it is just so good on a salad.

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

Bok Choy Cucumber Salad
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Salad
  1. 6-8 C Chopped Bok Choy (About ½ Lb)
  2. 1½ C Cut Cucumber Sliced In Half
  3. 1 C Thinly Sliced Red Pepper Cut In Half
  4. 1 C Snow Peas Deveined and Cut On The Bias (Optional)
  5. ½ C Chopped Cilantro
Dressing
  1. 3 T Olive Oil
  2. 2 T Oyster Sauce
  3. 2 T Tamari Sauce
  4. 2 T Sesame Seeds
  5. 1 t Rice Wine Vinegar (Sugar-Free)
  6. ½ t Crushed Garlic
  7. No Salt Or Pepper Should Be Needed
Instructions
  1. Cut off the bottoms of the bok choy to release the leaves. Swish in cold water, drain and dry leaves. They often have grit wedged in the bottom just like a leek.
  2. Chop to bite sized pieces. If you are going to use in a day or two the leaves can easily be put into a plastic bag and refrigerated until ready to assemble salad.
  3. Combine salad ingredient in large bowl.
  4. In small bowl, add dressing ingredients stirring briskly with a whisk. Add to salad ingredients, tossing well.
  5. 6 Servings
  6. 110 Calories, 4.2 Protein, 7.9g Fat, 7.7g Carbs, 3.2g Fiber, 4.5g Net Carbs
Notes
  1. Yes, you can use any wrinkly lettuce you want and I might use kale instead. A smooth lettuce will not hold the dressing as well.
  2. Don't worry when any of your veggies turn brown and look like they might be pickled. It is caused by the darkness of the dressing.
  3. I put the snow peas in mine because I happened to have them, they are totally optional, but they do add a nice crunchiness and they are included in the nutritionals.
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Low Carb Bordelaise Sauce

Low Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise Sauce. You’re going to look at the ingredients in this recipe and think to yourself, Deborah has seriously flipped her lid on this one.  Heavy cream & white wine DO NOT a dark gravy make, because those in the know, know that a Bordelaise is made with a red wine and beef stock.  But um, as you can see this is not a truism set in stone.  Look at the picture carefully because that gravy is as dark as anything you could want.  The secret is…the paprika.  Now you say, will that would make it red but nope it doesn’t, it makes it brown.  One can only hope the pictures say it all.  A small filet mignon which is the steak under the sauce is normally used but any good quality steak cut will serve you well.  If you think this sounds good you might try it on a Chicken Fried Steak because yes, it is that good.

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

Bordelaise Sauce
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Ingredients
  1. 4- 6 Oz Good Quality Steaks (Yes, I Did Use Filets But Any Good Quality 6 Oz. Steak Will Work))
  2. ½ Lb Sliced Shiitake Mushrooms
  3. 3 T Butter Divided
  4. ¼ C White Wine
  5. ⅔ C Heavy Cream
  6. ⅔ C Water
  7. 1 T + 1 t Paprika
  8. 1½ t Chicken Base
  9. ¼ t Thyme
  10. ¼ t Pepper
Instructions
  1. Add mushrooms to 2 T butter, sauté lightly, add wine, reduce until almost gone, and set aside.
  2. Add rest of ingredients mixing well and reduce slightly.
  3. Add mushrooms back in.
  4. Meanwhile in another pan, heat 1 T butter to brown and sauté steaks to desired doneness.
  5. Plate steak and sauce.
  6. 4 Servings
  7. 288 Calories, 1.2 Protein, 25.4g Fat, 8.7 Carbs, 2.3g Fiber, 6.4g Net Carb
Notes
  1. Steak not included in nutritionals, it's just the sauce.
  2. If you thicken your sauce a bit too much just add a little more water.
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Low Carb Islandic Cod Fillets

Low Carb Islandic Cod FilletsLow Carb Islandic Cod FilletsLow Carb Islandic Cod Fillets.  Whew you would think I might be a little embarrassed by putting up this recipe, but I am not.  It is so ridiculously easy, let alone good I couldn’t help myself.  I was originally going to use pili nuts as my topping and I will at some point but while I was making it, I decided to use pork rind dust and never looked back.  I had it the week and it was so good I got another piece of it yesterday and just had it again today. I don’t know if you use or eat pili nuts or not as they are not only the best nut health-wise for you, they are very expensive too. I don’t eat them so often but I do everyone in a while toast some and eat them.

The reason I say I’m embarrassed by the post is the ease of the recipe and I guess everybody and their brother uses and makes this although maybe not with pork dust or pili nuts.  Awhile ago I bit the dust and ordered Duke’s Mayo and have never looked back.  As I know it, Duke’s is the only sugar-free mayonnaise made and with that said, it is also the best tasting mayo every.  I do have to order it from the company in South Carolina, but as I said it is well worth it.  If you live in the South then you can buy it anywhere.  This recipe is for one of those days when you are bone-dog tired and want dinner on the table in 30 minutes.  So easy even a caveman could make it and no wonder it is such a popular dish.

In case you’re wondering that gorgeous spinach veggie on the plate with the cod? is called Spinach Bhaji which is also a new recipe.

Islandic Cod Fillets
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Ingredients
  1. 6-8 Oz Room Temp. Cod Per Person (I Used An 8 Oz Piece)
  2. 1½ T Room Temp. Butter
  3. 1½- 2 T Mayo
  4. 2 T Pork Rind Dust
  5. Salt & Pepper
Instructions
  1. Preheat oven to 350°
  2. Spread butter on the bottom of baking dish.
  3. Place fish on butter and add salt & pepper.
  4. Spread mayo over fish.
  5. Sprinkle with pork dust.
  6. Bake 8-10 minutes and put under broiler until pork dust gets really crispy.
  7. 1 Serving
  8. 619 Calories, 49.7g Protein, 47.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. One of the nicer things about this fish is its tendency to release a bit of liquid which when mixed with the butter & mayo makes it quite moist while continuing to eat it.
  2. If you end up with the flatter portions of the tail of the cod they tend to overcook.
  3. I did get the large ends both times but the second time I ask for a flatter large end. The first time I made it, as soon as I put it under the broiler my mayo slide off so the second time I ask for a flatter large end and had pretty good success.
  4. If you add 1 T lemon juice it will add 1g carb or...and I do...add it.
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Low Carb Asian Oyster Sauce

Low Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster Sauce. There is not much to not love about almost any Asian Sauce and this one is no different except for one thing, it is sugar-free and you will not notice any difference.  I was not going for sweet, I was going for Umami and this is it in spades. Umami sort of captures all the flavors in one.  This Asian Oyster Sauce will either go with meats, fish or vegetables and is ridiculously easy to prepare-2-3 minutes at the most but oh, the flavor.  The three pictures are all with a whole pork tenderloin, pulled pork, and Thai sausages but as I said it literally goes with just about anything.  That small amount of sauce is for 2 people but the recipe is for 4 and can easily be doubled. They say dynamite comes in small packages so don’t let the small amount of sauce fool you as it has enough flavor to practically coat the planet.  Not really, but I hope you get the idea.  I pound my tenderloins to about ¾”, saute it in a tiny amount of fat, until medium rare, slicing it on the bias and getting 8 nice medallions.

I have recently found a(nother) terrific Asian market here in Portland going by the name Lily’s.  It has been owned by the same family for 35 years and it shows bu the way it is being taken care of.  Everyone of the owners in interested in making sure you find what you need and in my case a lot more stuff that I didn’t even know I wanted.  I went in looking for a particular brand of oyster sauce to replace the one I have had forever and the woman took me to the oyster sauces and picked up the one I was looking for, telling me it was the best.  Interestingly, oyster sauce is used sparingly like ½-1-2 t at a time so it lasts a very long time and you will need it for this recipe. Now, if you have fish sauce and not oyster sauce then you can sub it but rest assured they are not one & the same.  If I had my choice between the two I would hands down pick oyster sauce.

I’m thinking this might make a terrific & simple coleslaw with maybe some black seeds.

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

Asian Oyster Sauce
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Ingredients
  1. ¼ C Olive Oil
  2. ¼ C Green Onion Tops
  3. 2 t Oyster Sauce
  4. 2 t Powdered Ginger
  5. 2 t Chili Garlic Sauce
  6. 2 t Sugar-Free Rice Vinegar (Yes, You Can Sub With Distilled Vinegar If Necessary)
Instructions
  1. Mix all ingredients together and refrigerate until ready for use. Serve at room temperature.
  2. 4 Servings
  3. 123 Calories, .1g Protein, 14.0g Fat, .5g Carbs, .2g Fiber, .3g Net Carbs
Notes
  1. I promise, after you have eaten this even once you will figure out how to use it over and over again.
  2. If you want it a bit thinner just all a little more olive oil but as I said above it is very powerful.
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Low Carb Spinach Bhaji

Low Carb Spinach BhajiLow Carb Spinach BhajiLow Carb Spinach BhajiLow Carb Spinach Bhaji.  Bhaji is a vegetable East Indian concoction and can be make with all kinds of various low carb vegetables, even mixing and matching 5 or 6 different veggies but the common theme is mostly garlic, cumin and garam marsala with the additional use of curry sometimes.  I chose fresh spinach because of the ease of using it but you can also successfully use eggplant which only takes a tiny bit longer time to cook.  It is not as pretty to look at but oh boy, eggplant sure is good too. Enjoy as this is not only easy, it is also very piquant.  I served it with a mayo pork rind encrusted piece of Islandic Cod Fillet which had lots of lemon juice on it & which when mixed into the Bhaji and was divine.

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

Spinach Bhaji
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Ingredients
  1. 10-12 Oz Fresh Raw Spinach
  2. 1 Small Julienned Onion
  3. 3 T Butter Divided
  4. 1 t Crushed Garlic
  5. 1 t Ground Cumin
  6. 1 t Garam Marsala
Instructions
  1. Add 1 T Butter to large pan on low heat. Add dry spinach, sprinkle with 2 T water, toss, cover & heat until spinach is just barely wilted-set aside. At this point you do not want any water in the spinach.
  2. Add 2 T butter to pan and barely saute onion-only until limp.
  3. To onions add garlic and cook a minute or two.
  4. Add cumin & garam marsala and saute another minute or so.
  5. Add back spinach and mix well.
  6. 4 Servings
  7. 99 Calories, 1.4g Protein, 8.7g Fat, 4.1g Carbs,1.5g Fiber, 2.6g Net Carbs
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Low Carb Pork Schnitzel

Low Carb Pork SchnitzelLow Carb Pork SchnitzelLow Carb Pork SchnitzelLow Carb Pork SchnitzelLow Carb Pork Schnitzel. I know I have talked about using Pork Dust a LOT but It is my opinion it is one the most under-used ingredient in a low carb pantry.  As low carbers we cannot use bread crumbs or flour in much of any fashion but this zero carb item is an absolute must if you want to do a lot of (successfully) fried foods.  The side dish is Spaetzle which is the natural companion to making this a complete German dinner.   It would also be really good with Cheesy Creamed Cabbage & Bacon. Whew, this is a seriously restaurant worthy meal.  Crispy, and moist and you will probably want more. The third picture with the pork dust breading was a different time I prepared it and notice I got a little bigger pork medallions.  Live and learn.

This recipe is the epitome of LCHF and what it means to eat healthy low carb high fat food.

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

Pork Schnitzel
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Ingredients
  1. 1-1¼” Lbs Pork Loin Medallions Cut ¼”-½" Thick (You Should End Up With 8 Discs -Ask Your Butcher For Help)
  2. ¼ C White Wine
  3. ½ Lb Shiitake Mushrooms
  4. 2 T Butter
  5. ¼ C Oil Of Choice (I Used Duck Fat And Any Good Oil Would Work)
  6. ⅔ C Heavy Cream
  7. ⅔ C Water
  8. 1 T + 1 t Paprika
  9. 1½ t Chicken Base
  10. ¼ t Thyme
  11. ¼ t Pepper
  12. 1 Egg
  13. 1½-2 C Pork Dust
Instructions
  1. Pound pork medallions to about ⅛” thick. Dredge well in pork dust and set aside until ready to fry.
  2. Gently Sauté Shiitake Mushrooms in butter. When finished, add wine and allow to soak a bit into the mushrooms & set aside.
  3. Put heavy cream, water, paprika, chicken base, thyme and pepper in sauce pan and begin to slowly reduce. Add mushrooms to gravy just to heat. Remember, if you reduced your gravy a little too much just add a bit more water.
  4. In a large saucepan add oil and heat to medium high. Add medallions and fry until crispy, and turn. At this point you will probably only be able to do ½ of them so repeat for second. They will not take long to cook if you do them in hot enough oil.
  5. Plate medallions and divide gravy equally.
  6. 4 Servings
  7. 718 Calories, 39.8g Protein, 56.2g Fat, 8.9g Carbs, 2.3g Fiber, 6.3g Net Carbs
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Low Carb Giant Ginger Cookies

Low Carb Giant Ginger CookiesLow Carb Giant Ginger CookiesLow Carb Giant Ginger Cookies. I have often wondered why it seems so difficult to get a crispy low carb cookie and now I know-it is.  This is my first attempt at making cookies with Carbalose flour so I have no basis of comparison but I know this: there is no almond flour and no coconut flour.  Don’t know for sure but this must be some kind of secret.  Anyway, these are delicious & crispy and every once in a while, crispy is good.

They say true confessions are good for the soul so here goes another one:  I did not have the right Just Like Sugar.  I had the Baking but not the Granular since I don’t use much of it and there is a difference so…use the right product for the job…but the taste-ooh la la.

Down below in the notes I said I would be testing another recipe using these cookies and it didn’t take me long to come up with these Ginger Cheesecake Tarts

 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.

Giant Ginger Cookies
Print
Ingredients
  1. 2¼ C Carbalose Flour
  2. 3 Sticks Butter
  3. ½ C Just Like Sugar Brown
  4. ½ C Just Like Sugar +
  5. ⅓ C Just Like Sugar
  6. ¼ C Molasses
  7. 1 Egg
  8. 1 T Dried Ginger
  9. ¾ t Cinnamon
  10. ½ t Dried Clove Powder
  11. ½ t Mace Or Nutmeg
Instructions
  1. Preheat oven to 350°
  2. With electric mixer begin to very slowly cream butter, sugar, Add egg & molasses until well incorporated. Mixture will be thick.
  3. In larger bowl mix all dry ingredients. Add wet to dry and with same mixer mix until completely incorporated. It will take a bit of time but it needs to be done.
  4. Use a 2” scoop or make 15 2” balls and place evenly on a parchment papered cookie sheet pan. I have a sheet pan that I could fit all 15 cookies on. Using a flat disc (I used my Norpro pounder) to flatten the balls to about ¼'. Carefully peel from pounder and place back on pan.
  5. Sprinkle on last ⅓ C Just Like Sugar on cookies. Best to use the granular.
  6. Cook no more than 9-10 minutes, leaving on sheet about 10 minutes before putting onto cooling racks.
  7. Cookies should be surprisingly nice and crispy.
  8. 15 Servings
  9. 146 Calories, 5.2g Protein, 11.2g Fat, 10.9g Carbs, 4.5g Fiber, 6.4g Net Carbs
Notes
  1. Based on the crumb of these cookies I'm going to make a prediction here. I think if you ground them and added enough melted butter, they would make a kick butt base for a cheesecake or anything else you needed a cookie base for. I will be testing this in the future but...you can test it now...if you want.
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Low Carb Cleaning Beef Tenderloin 101

Low Carb Cleaning Beef Tenderloin 101

In all the years I have been cooking I have cleaned many a Beef Tenderloin.  I think the idea of it intimidates most people but I l also think if they know how simple it is do it a lot more would at least give it a try and it’s really almost full-proof. Yeah, it can be messed up but only by a little and even that can be fixed.  Buying your Beef tenderloin is the easy part.  There is no rocket science to it.  You go into a trusted market and making sure it is a Choice slab of meat-buy it.  By the time we are finished we will have eaten everything.  The strap or chain meat all the way through the silver-skin which is usually  considered unusable scraps and to be thrown away.  Well, not this chicky.  I use and eat it all-with relish. From time to time you can will see that scrap pile get larger in the pictures.Low Carb Cleaning Beef Tenderloin 101

I didn’t show how to cut the silver-skin but I can only do so many things at once and using a knife and taking a picture is not possible for me.  The whole top of the tenderloin is encased in silver-skin which needs to be gotten to to begin your project. It is thin just like fish skin is and it is gotten rid of the same way.  The only difference is you can remove a fish skin with one swipe of your trusted flexible filet knife or chef’s knife, and because the tenderloin is rather round it must be done in more that several cuts (passes).  Always blade toward the large end of your tenderloin to keep from tearing the delicate flesh.  Yep, it may take a little time the first time you do this, but the satisfaction of finishing the job is extremely high.  Stick your knife between the silver-skin and the meat and cut upward, following the meat. Make as many passes as it takes but the idea is remove as much as possible and taking as little meat as possible. The pic below has a couple of tiny flecks of silver skin and they will have zero effect.  The slimey stuff on the side will come off by pulling it off with your fingers-it is not silver-skin.Low Carb Cleaning Beef Tenderloin 101

To clean the chain side meat.  OPPOSITE that little nugget of meat (the wing muscle) at the larger end of the tenderloin there is a natural side of fattty looking stuff. To separate it from the tenderloin follow with your fingers and then carefully following the side of the tenderloin,pull it straight back toward you. At both ends you will need to finish cutting it.  Believe it or not, depending how you cut it there are two good sized long rolled steaks and most restaurants (sensibly) use it for Beef Stroganoff.  I use them for 2-3 more steaks or cut up for Steak Tartare, or maybe even Grillades for Grillades & Cheesy Cauliflower “Grits”. I often enough cut some for Beef Blue Cheese Parmesan Bake.

Low Carb Cleaning Beef Tenderloin 101Now for the tricky part of that chain and once you have done it you’ll get it.  Cut off any fat off and put it in your scrap heap.  Now, there is some pretty tough stuff inter-twined in the chain (I just call it more silver-skin) which need to be scraped out.  So, you have to find it and…scrape it out.  Again, like taking fish skin off.  Starting at one end grab the offending skin and start pulling the meat off until you come to the other end.  My chain is still intact and ready to be cut any way I want to.  In this case I cut it into 2 6 oz. pieces to make 2 steak dinners.Low Carb Cleaning Beef Tenderloin 101

Turn your tenderloin around to the wing muscle.  This is a choice little one piece roast and perfect for two people.  Again, following the natural shape just gently pull it from the main tenderloin.  You will need to cut through that natural line until completely separated.Low Carb Cleaning Beef Tenderloin 101

Whew, an easy cut.  Nothing more with that baby.  Now you can finish any trimming of silver-skin and you are ready to begin cutting steaks etc. It is difficult for me to tell you how large to make your steaks, I can only tell what I do which is mostly 4 oz. steaks, the two chain pieces, 4-2 oz. pieces Carpaccio twice, 2-4 oz. packs for Tartare, maybe a 4 oz. package for Stroganofff  and lastly,  that sweet little wing roast.  Sometimes, the very ends can have a bit of embedded silver-skin that’s tough to get to so that’s what I may use for the Stroganoff.Low Carb Cleaning Beef Tenderloin 101 I couldn’t get all my cuts into the picture but for me, it was 22 total meals.  The tenderloin was 6.25 lbs. which means $2.84 per portion.  Again, for me and I told you I used everything which you will see below.  You will have some people with larger appetites than mine and then again, sometimes 4 oz will feed two people or like that gorgeous wing roast for two. A 5-6 oz filet is a pretty big steak and if you like them cooked any more than medium you may want to butterfly them.  That is all up to you.  You will not get what I did but it does show one thing, beef tenderloin is not nearly as expensive as you might think.

In the picture above I want you to look at that scrape heap in the back of the pic next to the scale. it’s now time to fix it.  The pan is probably 40 years old and has been pretty will dedicated to fat rendering for that long.  This is really fun.  Put all the scraps into the pan, lightly salt & pepper it, turn your oven to 350° and just put the pan into the cold oven. But wait..there’s more…                           

Cook for maybe 25-30 min. stir well, turn heat to 400° and cook until they turn into crispy critters. But wait, wait…there’s even more…

Appetizer for two

And then you hit gold-the rendered fat.  And there you have it.  No wasted tenderloin-at all.

Cleaning Beef Tenderloin 101
Print
Ingredients
  1. Recipes are scattered throughout the post for ways to use this.
Instructions
  1. None
Notes
  1. None
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No recipes, just pictures.

Low Carb Cheesy Creamed Shrimp

Low Carb Cheesy Creamed ShrimpLow Carb Cheesy Creamed ShrimpLow Carb Cheesy Creamed Shrimp. It can be a lot of fun turning a recipe I wouldn’t eat in 1,000 years, into something low carb that I can pig out on and Cheesy Creamed Shrimp is one such recipe.  It has more cheese in it than you can shake a stick at and in my opinion, shrimp is a terrific substitute for pasta.  As you look at the recipe, it’s really kind of a cheese fondue over shrimp.  Pretty sure you all know this but restaurants, and of course the junk-food pushers, all realize how much less expensive it is to fill you with bread, rice, potatoes and pasta, thus having to serve you lots less meat as a main course.  I have never said that low carb is inexpensive although it is what I do believe.  Over the course of a lifetime there is the old pay-me-now or pay-me-later adage.  If you eat a lifetime of healthy food you will more than likely save yourself from many of the ills (and healthcare costs) that accompany the eating of junk food and old age.

I had a small amount of 5 different cheeses and I wanted to use a couple of them up but the idea here is to use about 4 cups mixed cheeses total being sure to at least include brie.

I love and eat a lot of raclette cheese. Every once in a while I eat it for breakfast but also mixed in with other cheeses, it is heavenly.  Not only does raclette have great meltability, it stays melty even as your food begins to cool.  I know there are tons of wonderful cheeses, many of which I have tried but for everyday eating raclette (and Gruyere) are second to none.

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

Cheesy Creamed Shrimp
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Ingredients
  1. 1 Lb Shelled Shrimp Sautéed & Cut Into Bite Size Pieces. (Depending On Size I Cut Into 3-4 Chunks)
  2. 2 T Butter
  3. 2½ C Heavy Cream
  4. ⅓ C White Wine
  5. 1 t Chicken Base
  6. ¾ t Dried Thyme
  7. ¼ t Nutmeg
  8. 1½ C Gruyère Cheese Grated
  9. 1½ C Brie Cheese Chopped Finely (No Rind)
  10. 1 C Grated Cheddar Cheese
  11. (Various Cheeses To Use: Gruyère, Brie, Cheddar, Raclette, Mozzarella)
  12. ½ C Sliced Green Onion Tops (Divided) (Optional)
  13. ¼ C Parmesan Cheese (Optional)
  14. ¼ C Pork Dust (Optional)
  15. Freshly Ground Pepper
Instructions
  1. In large pan, sauté shrimp pieces quickly in butter. Set aside.
  2. Mix all cheeses. Set aside letting them come to room temperature.
  3. Add heavy cream, wine, chicken base, thyme, nutmeg, and ¼ C green onions to pan and begin to reduce slightly remembering the cheese will tighten things considerably.
  4. Remove from heat and slowly stir in cheeses until melted.
  5. Add back shrimp and mix thoroughly.
  6. Mix Parmesan cheese and pork dust.
  7. Put shrimp into appropriate size baking pan 8”x8”, sprinkle with Parmesan cheese & pork dust and broil until golden brown.
  8. Sprinkle with last of green onions and serve with lots of cracked pepper.
  9. 6 Servings
  10. 934 Calories, 57.0g Protein, 71.8g Fat, 3.6g Carbs, 0.3g Fiber, 3.3g Net Carbs
Notes
  1. So, we have now NOT eaten: 1 Lb. Pasta-339g carbs, 1½ C Breadcrumbs-117g carbs, ¼ C Flour-24g carbs, and used 2½ C Heavy Cream instead of 4 C Milk-48g carbs for a grand total of 528g carbs or 88g carbs per serving. You just traded 88 carb grams for a mere 3.3g carbs. and…look at that fat content.
  2. Just because a recipe ingredient says optional doesn't mean if you leave it out the dish will taste the same because it won't. So give it consideration when choosing to omit something that says "optional". If you don't have pork dust at least use the Parmesan cheese.
  3. I used a larger boat dish for an individual serving but since most of you will not have these any glass baking dish will work. I happen to like being able to eat this with a spoon so I don't miss any of the sauce.
  4. It's pretty difficult to "cut" brie cheese so you may have to kind of mush it with your fingers. Do use fresh brie as it tends to mold as it ages and DOES NOT taste good.
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Low Carb Sausage Crust Pizza

Low Carb Sausage Crust PizzaLow Carb Sausage Crust PizzaLow Carb Sausage Crust Pizza.  It’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.

Low Carb Sausage Crust PizzaLow Carb Sausage Crust PizzaLow Carb Sausage Crust PizzaSo 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 and this just isn’t one with your dough.

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 Duck Rillettes

Low Carb Duck RillettesLow Carb Duck RillettesLow Carb Duck 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
Print
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

Low Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage Chicken. No 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 Marriage 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

Low Carb Provençal RelishLow Carb Provençal RelishLow Carb Provençal RelishLow Carb Provençal RelishLow Carb Provençal Relish.  So, 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 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
Print
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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