Tag Archives: ketogenic recipe

Low Carb Bordelaise Sauce

Bordelaise SauceBordelaise SauceBordelaise SauceBordelaise 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
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Islandic Cod Fillets

Islandic Cod FilletsIslandic 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
  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
  1. Preheat oven to 350°
  2. Spread butter on the bottom on 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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Asian Oyster Sauce

Asian Oyster SauceAsian Oyster SauceAsian Oyster SauceAsian Oyster SauceAsian Oyster SauceAsian 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
  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)
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Spinach Bhaji

Spinach BhajiSpinach 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 Icelandic cod which had lots of lemon juice on it & which mixed into the Bhaji and was divine.

Spinach Bhaji
  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
  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
Low Carb Scams http://low-carb-scams.com/

Low Carb Pork Schnitzel

Pork SchnitzelPork 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
  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
  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
Low Carb Scams http://low-carb-scams.com/

Low Carb Giant Ginger Cookies

Giant Ginger CookiesGiant 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
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Cleaning Beef Tenderloin 101

Cleaning Beef Tenderloin 101

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.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.

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.

Now 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.

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.

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. 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
  1. No recipes here-just a basic how to.
  1. None
  1. None
Low Carb Scams http://low-carb-scams.com/
No recipes, just pictures.

Low Carb Cheesy Creamed Shrimp

Cheesy Creamed ShrimpCheesy Creamed ShrimpIt 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
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Sausage Crust Pizza

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

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

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

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

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

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

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

Sausage Crust Pizza
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Duck Rillettes

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

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

Duck Rillettes
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

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
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

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
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
  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)
  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.
  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
  1. Don't worry if your green beans wrinkle-it's perfectly normal. I actually let mine brown (caramelize) for a little added flavor.
Low Carb Scams http://low-carb-scams.com/

Low Carb Marriage Chicken

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

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

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

Marriage Chicken
  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)
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Provençal Relish

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

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

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

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

Provençal Relish
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

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
  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
  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
  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.
Low Carb Scams http://low-carb-scams.com/

Low Carb Chicken Fricassee

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

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

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

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

Low Carb Cajun Cauliflower Rice Hash

Cajun Cauliflower Rice HashThere are days (many of them) that after I go to the grocery, I have purchased way too many vegetables.  As I am an avid carnivore I end up kind of eating vegetables as an afterthought and adjunct to my meat.  I do love Ginger Curry Sweetened Cauliflower Rice and oops, I bought too large a cauliflower and I had a little less than 2 cups left over.  Riced cauliflower will last quite awhile in the fridge but there comes a time to either use it or lose it and trust me, I am not into losing food (of any kind).  Hence this recipe for Cajun Cauliflower Rice Hash.  When training, and working in any kitchen, the one thing that is pounded into you everyday is NEVER EVER WASTE FOOD.  At the time something goes into the garbage, it has become 100% food cost and it is NOT cool.  Not for the owner of the restaurant and if you’re the owner…NOT cool for you.

Cooking, for me, is second nature.  I don’t much think about it and probably miss many opportunities  to make a recipe post because of it.  I just throw this and that together and come up with something.  No recipe, no nothing.  After I made this, I decided to take a couple of pictures and do this post.  It is so simple it’s ridiculous but if you don’t know to do it, you’ll never taste it and…  Since I ended up prepping so much food today and knowing I wouldn’t be eating it for several more days I wanted an easy dinner with maybe some eggs and sausage and this is just what I came up with. So when you need an easy fix..try this.  I happened to top it mine with eggs but it is also an easy side dish to almost anything.

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

Cajun Cauliflower Rice Hash
  1. 3 C Riced Cauliflower
  2. 3 T Butter (Divided)
  3. 1 T Olive Oil
  4. ½ C Slivered Onion
  5. ½ C Slivered Red Pepper (Cut In Half)
  6. Cajun or Blackening Spice
  7. Salt & Pepper
  1. Put 1 T butter in pan, add onions & peppers and sauté until tender. Set aside.
  2. Add rest of butter and olive oil to hot pan add riced cauliflower and sauté until brown.
  3. Add back onions & peppers, sprinkle with salt, pepper. & Cajun seasoning.
  4. 2 Servings
  5. 260 Calories, 4.0g Protein, 23.1g Fat, 12.1g Carbs, 4.5g Fiber, 7.6g Net Carbs
  1. This makes a great side dish but I think its highest and best use is under a couple of eggs.
  2. Cheddar cheese between the hash & eggs is good and I would have done it...but I forgot.
Low Carb Scams http://low-carb-scams.com/

Low Carb Kokkari Dressing

Kokkari DressingKokkari DressingKokkari DressingI was on the internet looking for some other sauce to go with all the rack of lamb I eat, other than my own Mint Sauce, and came across this Kokkari Dressing which sounded pretty good.  I would never be without lamb in some form so I decided to try it as I found it.  It was as good as it sounded.  I also eat, from time to time, a ½ lb. ground lamb patty and it was fabulous on it too.  I did tweak a couple things from the original Kokkari Dresssing recipe and you can (compare the two). Since the recipe seems a bit  obscure I thought I would put it out there for you.  Oops, I did change a couple things since I have never used, and didn’t even know what it was, and that’s the wild Greek oregano-I just used regular ole oregano. Added a bit of dried mint because…I think mint and lamb are a match made in heaven.   Apparently, this dressing not only sets off lamb, but also beef, chicken and fish.  I think I would call this a kind of a do everything sauce and I’m sure I will eventually try it on all the above mentioned and when I do I’ll try to put up pictures.  There is certainly no doubt that a small side of Greek Tzatziki would be a great accompaniment.

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

Kokkari Dressing
  1. 6 T Olive Oil
  2. 2 T Lemon Juice
  3. 1 T Minced Capers
  4. 1 T Minced Shallot
  5. 2 t Dried Crushed Mint
  6. 2 t Crushed Garlic
  7. 1 t Parsley (I would Call This Optional)
  8. 1 t Dried Crushed Oregano (+More To Taste Cause More is Mostly Always Better)
  9. ½ t Salt
  10. ¼ t Pepper
  1. Whisk all ingredients together and serve over lamb, chicken or fish.
  2. 4 Servings
  3. 65 Calories, 0.1g Protein, 6.8g Fat, 1.7g Carbs, 0.0g Fiber, 1.7g Net Carbs
  1. I would urge you to leave this on the counter for more than several hours, letting all the flavors marry & mellow.
  2. Add a little red wine vinegar and you'll have a really good salad dressing.
Low Carb Scams http://low-carb-scams.com/

Low Carb Butter Fried Squid

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

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

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

Low Carb Simple Greek Salad

Simple Greek SaladSimple Greek SaladFor those of you who might love a Simple Greek Salad this one is as simple and easy as it gets.  The secret:  Shallots instead of purple onions.  It is said that the taste of shallots is a subtle combination of garlic and onion and people ask then why not just combine the two.  My answer is: because the combination of garlic and onion DO NOT taste like a shallot and not by a long shot.  Shallots have their own delicate taste.

I pretty much always have  the ingredients for this salad so for me it’s no sweat.  Notice the HUGE 1 gallon jug of Kalamata olives.  No I don’t go through it in a week or two but I do  probably buy 3-4 of them a year and the Puttanesca Sauce is another great recipe that uses them.  Now if you like a little more complex salad then you might like to try the Greek Salad With A Creamy Feta Dressing.  My personal preference is pretty much a peeled & seeded cucumber and this is up to you.  It has to do with the toughness of the skin which can some times accompany them and…I just don’t like it.

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

Simple Greek Salad
  1. ½ C Olive Oil
  2. ¼ C Red Wine Vinegar
  3. 3 T Lemon Juice
  4. 2 t Crushed Garlic
  5. ½ t Dried Mint
  6. ½ t Dried Oregano
  7. ¼ t Dried Dill
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 Drop Liquid Sucralose Or Not (To Offset The Acid In The Vinegar & Tomatoes)
Salad Guts
  1. 2 Thinly Sliced Shallots
  2. 2 C Quartered Cherry Tomatoes
  3. 1 C Halved Kalamata Olives
  4. 1 Chopped Peeled & Seeded Cucumber
  5. 2 Very Thinly Sliced Shallots
  6. 6 Oz Feta Cheese
  1. Put all salad ingredients in a medium bowl.
  2. Put all dressing ingredients in a smaller bowl, whisking briskly.
  3. Drizzle dressing into salad blending well.
  4. 6 Servings
  5. 301 Calories, 4.6g Protein, 128.8g Fat, 7.8g Carbs, 1.3g Fiber, 6.5g Net Carbs
  1. Completed salad can be made and refrigerated for more than several days.
  2. Best served in a small bowl as you can then contain a bit of the dressing & juices with each bite.
  3. Adding a soft lettuce like bibb or butterhead will extend the number of people you can serve with this but my advice is to eat it as stated because the flavors are far more intense.
Low Carb Scams http://low-carb-scams.com/

Low Carb Dijon Rosemary Garlic Glaze

Dijon Rosemary Garlic GlazeDijon Rosemary Garlic GlazeDijon Rosemary Garlic GlazeDijon Rosemary Garlic GlazeThis Dijon Rosemary Garlic Glaze is a match made in heaven and is perfect with pork tenderloin or a big fat chop. It takes about one minute to make and has one of the most powerful punched flavors we know…garlic.  Cooked inside a tenderloin, it loses a bit of its power but used this way, as a topping the garlic loses nothing.  If you prefer it cooked then please do try the Pork Tenderloin/Dijon Garlic Rosemary Glaze, it is divine.  You are going to have to get past the glaze’s homely looks cause it’s not the looks that taste good.  The final plate?  Ooh la la.

That beautiful little tenderloin?  I get them three at a time from the Old Salt Market butcher shop just down the street from me and yes, this is the way they come trimmed; I don’t have to do a thing.  They do three half pigs every week and all I need to do is order all three tenderloins a couple of days in advance and yes, they do know me.  They are so good and so tender I just pound them a bit, and flash fry them dry, in a pan, add browned butter, and top with the glaze.  Yes, I do eat my pork medium rare and you will cook yours the way you like them.

Yes, I am going to again serve it with a tenderloin but with the sauce dabbed on the top as I really do like raw garlic…sometimes.

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

Dijon Rosemary Garlic Glaze
  1. ¼ C Dijon Mustard
  2. 2 T Just Like Sugar
  3. 2 t Crushed Garlic
  4. ½ t Dried Crushed Rosemary
  1. Mix all ingredients well and let sit for an hour or so to allow the flavors to "marry".
  2. 2 Servings
  3. 36 Calories, .2g Protein, .1g Fat, 1.2g Carbs, 0.2g Fiber, 1.0g Net Carbs
Low Carb Scams http://low-carb-scams.com/

Low Carb Vinegar Pie Custard

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

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

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

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

Low Carb Beef Osso Bucco

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

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

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

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

Low Carb Onion Fennel Mushroom Soup

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

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

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

Low Carb Beef Rouladen

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

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

Have fun making and eating these.

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

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

Low Carb Fajitas

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

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

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

Low Carb Fried Oysters

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

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

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

Low Carb Lemon Tahini Mint Salad Dressing

Lemon Tahini Mint Salad DressingLemon Tahini Mint Salad DressingLow Carb Lemon Tahini Mint Salad Dressing. You may have noticed that I seem to go in cycles with some of the recipes I post and this recipe is now another in my tahini series.  I LOVE tahini and have been known to eat it by the spoonful.  It can be used on any salad and the pictures are just taken from stuff I already had in the fridge with artichoke hearts, daikon radish, orange pepper, cucumber and tomatoes.  The micro greens in the center are daikon radish sprouts and are also an ingredient in the dressing.  They are an additional bit of heat and piquancy.  The other funny looking little black seeds are just that:  black seeds (AKA nigella sativa seeds) and not to be confused with black sesame seeds.  Black seeds are unto themselves with a flavor all their own.  I really don’t know how to describe or compare them to anything else, only to tell you Just how wonderful a pinch can be.  They are available in any Middle Eastern market as well as on the internet.  I pretty much eat them every day and it is said they help with blood sugar.  Don’t know if it’s true but they have been used all over the world for over 3,000 years.  If you are interested, you can read more here: The Blessed Seed and here is what Wellness Mama has to say regarding the black seed oil.  If you want some really serious, in depth reading then check this out from the National Institutes of Health.  Again, I don’t know about all the claims made, but I do know I love them and if they are helping me; then so be it.  Anyway…they are not listed in the recipe as an ingredient, just thought you might like to know.

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

Lemon Tahini Mint Salad Dressing
  1. ¼ C Tahini
  2. ¼ Cup Chopped Daikon Radish Sprouts (or any Other Bitterish Lettuce Like Arrugla or Watercress)
  3. ⅓ C Water (More Or Less Depending On What You Will Be doing With It)
  4. 2 T Dried Mint
  5. 2 T Lemon Juice
  6. 2 T Olive Oil
  7. 1 T Apple Cider Vinegar
  8. ½ t Crushed Garlic (More To Taste)
  9. ¼ t Salt
  1. Put all ingredients in either a blender or small food processor.
  2. Refrigerate for a couple of hours.
  3. Toss with your favorite salad ingredients.
  4. 8 Servings
  5. 78 Calories, 1.3g Protein, 7.5g Fat, 2.2g Carbs, .7g Fiber, 1.5g Net Carbs
  1. This recipe can also be used as a crudité dip by leaving out some of the water to the thickness you want.
  2. May easily be doubled or tripled.
Low Carb Scams http://low-carb-scams.com/

Low Carb Warm Eggplant Feta Salad

Warm Eggplant Feta SaladWarm Eggplant Feta SaladYou can call this Warm Eggplant Feta Salad a salad, or you or you can call it a side vegetable, I don’t care, but I do care that you call it great…or very different…or…insert the adjective.  Look at the ingredients and see for yourself.  Middle Eastern ingredients that all compliment  each other and themselves.  Very easy to make and any leftovers…deliciously divine.  As you can see I used Japanese eggplant because they were so gnarly I couldn’t resist buying them.  Yeah, Yeah, and you can use any ole eggplant you want as it will all taste the same.

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

Warm Eggplant Feta Salad
  1. 1½ Lb Eggplant (I Used Japanese & Globe Work Just As Well) Cut Into 1” Chunks
  2. 1 Large Bell Pepper (Red, Orange, Or Yellow) Cut Into ¾” Chunks
  3. ½ C Olive Oil (Divided)
  4. 3 T Lemon Juice
  5. 1 T Balsamic Vinegar
  6. 2 T Capers Lightly Chopped
  7. 1 t Crushed Garlic
  8. ¾ t Salt
  9. ½ t Pepper
  10. 1 Large Tomato Cut Into ¾” Chunks
  11. ½ C Chopped Green Onion Tops
  12. 3 Oz Feta Cheese
  13. 3 T Dried Mint (Spearmint)
  14. More Salt & Pepper To Taste
  1. Sauté eggplant in 3 T olive oil and put into large bowl.
  2. Sauté (or blister) peppers in 2 T olive oil and add to eggplant.
  3. Add tomato, green onion tops, and feta cheese to eggplant and sprinkle mint over all.
  4. In a smaller bowl whisk rest of oil, lemon juice, vinegar, garlic, and salt & pepper. Blend in capers.
  5. Pour vinaigrette over all, and blend well.
  6. Serve just warmed.
  7. 8 Servings
  8. 150 Calories, 1.1g Protein, 14.2g Fat, 7.0g Carbs, 2.2g Fiber, 4.8g Net Carbs
Low Carb Scams http://low-carb-scams.com/

Low Carb Fijian Cerviche

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

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

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

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

Low Carb Fish Spread

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

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

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

Low Carb Warm Daikon Radish German Potato Salad

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

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

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

Low Carb Daikon Radish Dill Pickle Egg Salad

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

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

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

Low Carb Yogurt Dill Cucumber Soup

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

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

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

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

Low Carb Mint Sauce

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

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

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

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

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

Low Carb Ginger Curry Sweetened Cauliflower Rice

Ginger Curry Sweetened Cauliflower RiceGinger Curry Sweetened Cauliflower RiceOne of my favorite all times dishes ever is Spatchcocked Chicken A l’Orange and this Ginger Curry Sweetened Cauliflower Rice is the perfect accompaniment as it has many of the same spices yet is so easily made.  I don’t so much do a lot experimenting anymore as I have a quite large repertoire of recipes, and then there are the things I eat which have no recipe you know, like steak etc.  but I riced a particular large head of cauliflower, had quite a bit left over, decided to just try this and man oh man, what a pleasant surprise.  Not too sweet and just a terrific side dish.

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

Ginger Curry Sweetened Cauliflower Rice
  1. 4 C Riced Cauliflower
  2. ½ C Water
  3. ½ C Heavy Cream
  4. ¼ C Sliced Green Onions (Divided)
  5. 1 t Chicken Base
  6. 1½ t Orange Extract
  7. 1½ t Ground Ginger
  8. 1½ t Curry Powder
  9. ¼ t Pepper
  10. 6 Drops Liquid Sucralose
  1. Put all ingredients except 2 T green onions in sauce pan and slowly reduce unto desired consistency and cauliflower is tender.
  2. Serve, sprinkling with remaining green onions.
  3. 6 Servings
  4. 98 Calories, 1.3g Protein, 8.0g Fat, 3.0g Carbs, 1.5g Fiber,1.5g Net Carbs
  1. There would be several variations for this veggie so play around with it and see what you can come up with.
Low Carb Scams http://low-carb-scams.com/

Low Carb Maggi Mayo

Maggi MMaggi Mayoayo and yeah I know, it’s a play on the old Rod Stewart song but the name is so apropos.  As its name implies, it is made with mayonnaise and Maggi seasoning sauce.  Now who has a jar of Maggi in their pantry?  Um, I do. If and after you are to acquire it you will find many other uses for it.  As a seasoning a little goes a long way and you can make as much or as little as needed.  I use this mayo in the Banh Mi Sandwich.  It can be slathered on a bun-less hamburger and the Maggi sauce by itself can be used in soups & stews.  I’m pretty sure you will find lots of uses.

Here are some interesting facts about Maggi:  1.)  It is sold in a dark brown bottle with a yellow label. The colour of the bottle cap changes from country to country: a red cap is used in Switzerland, Germany, Canada and France; a yellow cap is used in China and the Netherlands. Most Americans see the yellow cap.  I don’t begin to remember where I got mine but notice it has a red cap and lucky me.  2.)  Maggi is a dark, strong, concentrated seasoning sauce, that is produced commercially and sold in bottles and 3.)  It is a thin sauce, with the consistency of soy or Worcestershire, which it looks like but definitely doesn’t taste like.  Well, who knew?  Just took a good look at my bottle and apparently I bought it at Pacific Market here in Portland which specializes in Asian foods.  As I said I don’t remember buying it but I would easily have gone there just to look and how ridiculous and since when would I go into any market just to look?  If you enlarge the picture it says:  Imported From Europe.

It takes very little Maggi seasoning for use in anything and that’s also the case here but my oh my the umami flavor is so good.  The only other thing that comes close is Porcini Dust which I use in lots of recipes.  I’m feeling long-winded and wait till you see the actual recipe.  If nothing else, it should make you laugh at its brevity.

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

Maggi Mayo
  1. ½ C Mayonnaise
  2. ½ t Maggi Seasoning Sauce
  1. Thoroughly mix.
  2. 4 Servings
  3. 180 Calories, 0.0g Protein, 20.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 8 Servings
  5. 90 Calories, 0.0g Protein, 10.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  1. A zero carb condiment-pretty cool huh?
  2. This stuff is good, good, good.
Low Carb Scams http://low-carb-scams.com/

Low Carb Chipotle Mayonnaise

Chipotle MayonnaiseLow Carb Chipotle Mayonnaise. Yeah, Yeah, I know there are several recipes similar to this low carb chipotle mayo & after reading the ingredients list I hope you will think it sounds good enough to make.   I love this stuff as it is good on/with so many things and certainly a requirement for Bacon Wrapped Mean Dogs.  It can be used as a vegetable dip and is especially good with fried pork skins.  There is no mayonnaise only sour cream and actually, I used Crème Fraîche in mine.  I like that smooth special twang it gives.  Many years ago at a food show in Seattle, there was this new product being sampled called Chipotle Mayo and was available by the gallon to restaurants.  I thought it was so good that I designed a pulled pork sandwich around using it and gads, people loved it.  There was also a restaurant in Everett, WA called Alligator Soul and they also served this same chipotle mayo with many of their dishes.  Turns out it was the restaurant’s recipe licensed and being sold to other restaurants.  At the time I had never had anything so tasty and have been chasing the recipe ever since (and that’s another story).  To the right is a picture of a small still unopened jar I have that is probably at least 9-10 years old.  Hard to believe I still have that jar today and of course it would be totally inedible.  The restaurant closed in 2010 but I listened to a lot of live zydeco music and ate a lot of good Cajun “soul food” there before it did.

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

Chipotle Mayonnaise
  1. ¾ C Sour Cream (I Used Crème Fraîche)
  2. 1-2 T Chipotle Peppers In Adobo (Depending On Hotness Desired & I Used 2)
  3. 2 T Finely Chopped Cilantro
  4. 1 T Lime Juice
  5. ½ t Crushed Garlic
  6. ¼ t Liquid Smoke
  7. 1-2 Drops Liquid Splenda (Optional)
  1. Macerate chipotle peppers.
  2. Add rest of ingredients, mix well, and refrigerate.
  3. Will be thin and will tighten a bit in the fridge.
  4. 4 Servings
  5. 165 Calories, .1g Protein, 18.1g Fat, .6g Carbs, .0g Fiber, .6g Net Carbs
  1. Splenda not only gives it a kiss of sweetness, but also rounds out the flavor. It is not necessary and yes, I did use it. Use 1 drop to start and another if you think it needs it.
  2. As I said I used crème fraîche to make mine and sour cream would have a bit more carbs.
  3. With the addition of crumbled bacon this makes a great salad dressing.
  4. Also terrific on pulled pork.
Low Carb Scams http://low-carb-scams.com/

Low Carb Bacon Wrapped Mean Dogs

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

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

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

Low Carb Cold Stuffed Jalapeño Peppers

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

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

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

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

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

Low Carb Italian Dipping Oil

Italian Dipping OilLow Carb Italian Dipping Oil is kind of hard to show a picture of since it’s just a bunch of herbs all mixed together in olive oil but this is so good on so many things.  Its original intended use was as a dip for breads. Obviously if you use Carbalose Flour Bread great, and I use this oil on all kinds of vegetables. I love it on broccolini and the other picture is Cauliflower Grits.  Most often when used with bread, it also calls for the use of Parmesan cheese but since you will most likely be using it with vegetables then the obvious thing to do is to use that Parmesan on the vegetables too and it’s what I do.  How many ways can you think to use it?

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

Italian Dipping Oil
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
  10. 3 T Crushed Garlic
  11. 2¼ C Olive Oil
  1. Combine all dried herbs & spices.
  2. When ready to serve combine 2 t spice blend & 1 t crushed garlic (or more to taste) with ¼ C olive oil, mix well, and put on a small plate. Dip your brains out.
  3. 36 Servings
  4. 121 Calories, .1g Protein, 13.5g Fat, .2g Carbs, .0g Fiber, .2g Net Carbs
  1. You WILL NOT use all of this at once as the recipe makes quite a bit. (About 9 times for 4 servings) Just save herbs and spices in a small jar and when you want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. The serving sizes are approximate. Some may dip more and some may dip less.
  6. This is a very garlicky dip so enjoy it with good friends.
  7. I would suggest making a batch of this ahead of time to let all the herbs soften and flavors marry. I just leave mine on the counter until it's gone. No need to refrigerate.
Low Carb Scams http://low-carb-scams.com/


Low Carb Steak Salad

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

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

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

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

Low Carb Spaghetti Squash 101

Spaghetti Squash 101Somewhere on what has become this ridiculously large website, there is a place where I talk about the way I had always cooked spaghetti squash-which was almost never anyway because, gasp, I didn’t eat it much.  But I eat it all the time now and I have so many recipes using it I am going to list them at the bottom of the post.  So let’s get on to spaghetti squash 101.

The biggest difference is how it is cut.  Anywhere and everywhere you go people are saying and showing how to cut the squash and I believe it is wrong.  After baking, the squash whole, it should be cut as shown it my picture and this is the reason why:  The strands of the squash go around and around and around.  If you cut the squash lengthwise you are cutting every strand in half.  Does that make sense?  I don’t have the foggiest idea how to tell you the number of servings per squash as there are so many variables.  As you can see I did two medium squashes at a time but I sometimes package them for freezing in differing weights so that depending on what I use them for, I have what I need when I need it.

I do 5 oz. portions for a stand alone vegetable, and 6-7 oz. for various other recipes, let alone some of you have bigger families with younger or larger (husbands) members.  For myself, I got nine 5 oz. servings from those two squashes and you will probably configure yours differently.  Remember:  It takes the same amount of electricity to cook two or three squashes as it does for one so plan accordingly. Mine were cooked for 1½ hours at 350°.  I scoop out the seeds and then with a large spoon, I go between the outside shell and the flesh around until most (and you can’t get it all) of it comes out in one lump. The picture above is simply squash with butter and poppy seeds-so easy-so good.

At this point in my life I cook two at a time for several reasons, time savings and as I said, I do not want to run out.  So there you have it.  Listed below are all the spaghetti squash recipes on the site and the squash freezes beautifully.

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

Low Carb Chicken Fried Steak

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

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

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

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

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

Low Carb Chicken Bog

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

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

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

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

Low Carb Shrimp Scampi

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

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

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

Low Carb Fish Tostadas Atop Cheese Crisps

Fish Tostadas Atop Cheese Crisps

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

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

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

Low Carb Giant Baked MeatBalls

Giant Baked MeatBalls



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

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

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

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

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

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

Low Carb Poppy Seed Caviar

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

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


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


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

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

Low Carb Creme Fraiche

Creme FraicheCreme FraicheCreme FraicheCreme Fraiche






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

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

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

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

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

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