Tag Archives: paleo recipe

Low Carb Asian Cucumber Salad

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

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

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

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

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

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

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

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

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

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

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

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

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

This is basically a zero carb meal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Low Carb Cleaning Beef Tenderloin 101

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

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

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

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

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

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

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

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

Appetizer for two

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

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

Low Carb Sausage Crust Pizza

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Low Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage Chicken. No not me, I am not getting married and this Marriage Chicken is not for anyone’s wedding, but it was, at one time.  Got a pretty good story here.  Naomi Pomeroy is a native Oregonian who owns the restaurant Beast, (Don’t ya just love the name?) and it does kind of tell the story of the meat centric food and which is literally up and around the corner from when I live in NE Portland. I have eaten at this restaurant and it is almost a surreal experience.  This was The Menu for the weeks of November 8th & November 15th.  After two weeks, the menu goes POOF and is gone forever, only to be replaced with another-equally as spectacular.  The set price is $125. per person, for a six-course meal and some of the courses may be one, or at the most, two bites. They have only two seating an evening, the tables are communal, you can watch everyone running around cooking, and there are kitchen timers going off constantly.

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

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

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

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

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

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

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

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

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

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

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

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

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

Butter Fried Squid (Calamari)
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Ingredients
  1. 1 Lb Cleaned Squid Tentacles & Body Parts (Do Not Wash And Make Sure They Are Dry)
  2. 4 T Butter
  3. 1 C Green Onion Tops Cut about 2-2½" long
  4. 2 t Oyster Sauce (You Can Also Use Fish Sauce Or A Combination-I Happen To Have Oyster)
  5. 2 t Crushed Garlic
  6. 1 t Rice Vinegar
  7. ¾ t Powdered Ginger
  8. Salt & Pepper Only If Wanted/Needed
Instructions
  1. In hot pan melt butter adding garlic, vinegar & ginger, and sauté for 1 minute.
  2. Add squid & green onions and sauté, stirring constantly, for no more than 1-2 minutes. You DO NOT want to overcook them.
  3. 4 Servings
  4. 215 Calories, 18.2g Protein, 13.1g Fat, 4.9g Carbs, .8g Fiber, 4.1g Net Carbs
Notes
  1. No matter how dry and no matter the heat, the squid is going to give up it's liquid (liquor) and to take advantage of this it is best served in a bowl so you can get every last bit of it. Don't ever throw away any flavor.
  2. If you can get whole clean squid tubes you can cut them yourself into about ¾" pieces.
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Low Carb 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
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Dressing
  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
Instructions
  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
Notes
  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.
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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
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Ingredients
  1. ¼ C Dijon Mustard
  2. 2 T Just Like Sugar
  3. 2 t Crushed Garlic
  4. ½ t Dried Crushed Rosemary
Instructions
  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
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Low Carb Vinegar Pie Custard

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

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

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

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

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

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

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

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

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

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

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

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

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

Have fun making and eating these.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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