Category Archives: Entrées

Low Carb Crustless Mushroom Pie

Low Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both is many recipes.  If you have never used porcini dust it a flavor punch like no other and is umami on steroids.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Crustless Mushroom Pie
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Ingredients
  1. Crustless Mushroom Pie
  2. 1 Lb Portobello Mushrooms (About 3)
  3. ½ Lb Button Mushrooms
  4. 2 Oz Dried Porcini Mushrooms***
  5. 2 Oz Dried Trumpet Mushrooms
  6. Hot Water To Hydrate Dried Mushrooms
  7. 4 Oz Squeezed Spinach
  8. 1 Medium Onion
  9. ¼ C Olive Oil
  10. 2 T Butter
  11. 8 Oz Shredded (Grated) Gruyere Cheese
  12. 3 Beaten Eggs
  13. 1½ C 40% Heavy Cream
  14. ½ t Porcini Dust***
  15. 1 T Sherry
  16. 1 t Salt
  17. ½ t Pepper
  18. ½ t Dried Thyme
  19. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcini are a kiss from heaven.
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Low Carb Shrimp Étouffée

Low Carb Shrimp ÉtoufféeLow Carb Shrimp Étouffée.  Ah Yes, Étouffée.  Another Louisiana classic.  There are always alternatives to a high carby roux and we are going to kind of go the in-between route here in that I am not using any flour but I am using tomato paste.  Many an expert you might care to name, says a good low carb shrimp étouffée is not only made with, duh shrimp, but also with a stock made from the shells and this couldn’t be easier as you’ll see in the directions below. Since we are not making a roux there is no laborious stirring and waiting for it to turn dark brown.  We are also not using traditional rice but instead using either riced cauliflower or a Cauliflower Grits recipe which can easily be made days in advance and frozen for later use.

Some of you may look at the list of ingredients here but I would bet most of you have them in your pantries.  Including making the stock, from start to finish, it takes only about 1½-2 hours and that’s while you can be doing other things.  Once you have made it you may say; that was really easy-everybody loved it so…I think I’ll make it again.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Shrimp Étouffée
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Shrimp Stock
  1. 2 T Olive Oil
  2. Reserved Shells From 2 Lb Peeled Shrimp
  3. ½ Medium Onion Chopped
  4. 1 Rib Celery Rough Chopped
  5. 3 Bay Leaves
  6. 3-4 C Chicken Stock
Cauliflower
  1. 1 Medium Head Cauliflower Rice (Yes And Including The Core)
  2. Reserved Bacon Grease
  3. 2-3 T Olive Oil
Étouffée
  1. 6 Slices Cooked And Crumbled Bacon (Reserve Fat)
  2. 1½ Sticks Butter
  3. 1 Diced Medium Onion
  4. ½ C Bell Pepper
  5. 3 T Crushed Garlic***
  6. 1½ T Cajun Seasoning
  7. 2 t Crushed Dried Thyme
  8. 1 t Chili Garlic Paste
  9. 1 Small Can Tomato Paste
  10. 2 Celery Ribs Sliced Thinly On The Bias
  11. 1 C Green Onion Tops (Divided)
  12. 2 pounds Large Shrimp, Shelled And Shells Reserved
  13. 1 T Lemon Juice
  14. 2 T Dried Parsley (Yes, Fresh Works Too)
  15. Salt (Only If Necessary)
  16. Freshly Ground Pepper
  17. Lemon Wedges to Garnish
Shrimp Stock
  1. In large sauce pan heat olive oil, add shrimp shells stirring for several minutes.
  2. Add rest of ingredients, cover, and simmer 45 minutes. Turn off heat, allow to sit another 30 minutes, strain, Set aside.
Cauliflower Rice
  1. In large sauté pan, cook and crumble bacon, reserving fat. Set bacon aside.
  2. Add 3 T olive oil to bacon fat, dump in riced cauliflower and sauté until just beginning to turn golden brown. Set aside in large bowl and keep warm.
Étouffée
  1. On medium low in same sauté pan add butter to melt, then add garlic, onion, bell pepper, Cajun seasoning, thyme, chili garlic paste, and gently cook while stirring, until onion become translucent. 10-15 minutes.
  2. Stir in celery.
  3. Add tomato paste and cook for 3-4 minutes until mixed well.
  4. Add lemon juice and parsley then begin adding stock about 1 C at a time stirring and until well mixed. Repeat until all stock is used or until desired consistency is reached.
  5. Add lemon juice and shrimp and gently poach until shrimp is barely cooked. The time will depend on how large your shrimp are but it will not take long.
  6. Taste and add any salt if needed.
  7. Divide cauliflower rice into bowls, spoon étouffée to the side, and garnish with remaining green onions.
  8. Fresh pepper to taste and it may not need any.
  9. Serve wedge of lemon to the side.
  10. 6 Servings
  11. 532 Calories, 29.7g Protein, 40.7g Fat, 15.1g Carbs, 7.4g Fiber, 7.7g Net Carbs
Notes
  1. I am here to guarantee that you will never miss the high carby floured roux or rice. You just won't.
  2. Nutritionals include 5 T olive oil, cauliflower head, reserved bacon fat, and 8 medium shrimp per person.
  3. Yes, you can skip making the shrimp stock and just use a good purchased chicken stock.
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Low Carb Asian Beef Eggplant Zucchini Stew

Low Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini Stew.  Now you can call this a stew or you can call this a soup but whatever you call it, it is good, hearty, and healthy.  Depending on how you spice this you can eat in Italy, Japan, Thailand, China and yes even in America.

I personally like the flavors of Asia so that is what we are doing here and if this is successful, I may post the same recipe using different spices and adding other ingredients.  This is very easy to make assuming you have the spices and get yourself some mung bean sprouts.  Yes, I garnished mine with a few enoki mushrooms but it is absolutely not necessary.  If you decide to use them they take about 15-20 seconds in a tiny amount of steaming water to cook.  I added some fried garlic and green onions in olive oil to the enokis I had left over and they were terrific with a rather sweetish flavor.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Asian Beef Eggplant Zucchini Stew
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Ingredients
  1. 2 C Small Dice Daikon Radish
  2. 2 C Cooked Mung Bean Sprouts
  3. 1 C Sautéed Medium Globe Eggplant
  4. 1 C Sautéed Zucchini
  5. 1 C Sautéed Mushrooms
  6. ½ Lb Very Thinly Sliced Good Quality Beef
  7. 6 T Olive Oil (Divided)
  8. 5-6 C Water (+ More If Wanted/Needed)
  9. ½ C Tamari Sauce
  10. Beef Base
  11. 2 t Crushed Garlic***
  12. 1 t Chili Garlic Sauce
  13. 1 t Powdered Ginger
  14. ¼ t Dried Chili Flakes
  15. ½ C Minced Green Onion Tops (Garnish)
  16. ½ C Cilantro (Garnish)
  17. Fish Sauce (Garnish)
  18. Enoki Mushrooms (Optional Garnish)
Instructions
  1. Put water and beef base to taste in saucepan-add tamari. If using beef broth just add tamari.
  2. Add diced daikon radish to broth, cover, and simmer for 25-30 minutes.
  3. Drain radish, retaining broth and put radish into a medium mixing bowl.
  4. Add sprouts to broth, simmer 5-7 minutes, drain, & add to radish.
  5. Add crushed garlic, chili garlic sauce, ginger and dried chili flakes to broth. Add more water as some will have evaporated and keep on simmer. Jack up the heat when ready to serve.
  6. Individually sauté eggplant, zucchini, and mushrooms in olive oil and as each is finished add to rest of ingredients.
  7. Slice beef as thinly as possible. (I used flat iron steak).
  8. Gently fold all ingredients in mixing bowl, divide, and add to serving bowls.
  9. Lay raw steak slices on top of veggies and pour piping hot broth over all. The steak will cook as the hot liquid hits it.
  10. Sprinkle with green onions, garnish with cilantro and enokis (if using).
  11. Put the bottle of fish sauce on the table for individual use.
  12. Serve In A Large Bowl
  13. 6 Servings
  14. 253 Calories, 9.1g Protein, 21.3g Fat, 7.1g Carbs, 3.0g Fiber, 4.1g Net Carbs
Notes
  1. This makes a large bowl of stew and what you see was my meal.
  2. Nutritionals include everything but the enoki mushrooms garnish.
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Low Carb Mung Bean Sprouts Carbonara

Low Carb Mung Bean Sprouts CarbonaraLow Carb Mung Bean Sprouts Carbonara.  Yes, you can have an Italian dinner this evening.  No, you don’t need to go to the Olive Garden to get it.  Pasta carbonara is one of the truly classic Italian dishes and it does not need to be made with high carby pasta.  We are going to use mung bean sprouts instead and by the time we are finished, I doubt you will be able to tell much difference.  Traditionally, carbonara does not have cream in it but no fear, it is really good and does make the meal more hearty.  Hopefully you can find a good pancetta but if not, a good quality smoked bacon will work as a decent stand-in.

This is an extremely low carb but more importantly, high fat recipe.  This is keto at its best and In my humble opinion, very healthy trading about 50g carbs in a pasta for about 7g in sprouts so, the choice is yours. That big beautiful display of basil?  I kid you not, I. Ate. It. All.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Mung Bean Sprouts Carbonara
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Ingredients
  1. 1 Lb Sprouts
  2. 10-12 Oz Pancetta Or Bacon
  3. ¾ C Heavy Cream
  4. ¼ C Water + More If Necessary
  5. 3 Egg Yolks
  6. 1 C Parmesan Cheese
  7. ¼ C Chopped Basil
  8. 1 t Chicken Base***
  9. Lots Of Freshly Ground Pepper
Instructions
  1. Sauté bacon or pancetta in large pan then drain all but ¼ C fat. Set aside bacon.
  2. Bring pot of water to just under boiling, dump in sprouts and simmer about 5-6 minutes or until just beginning to turn limp. Drain, reserving 1 C liquid.
  3. Mix heavy cream and egg yolks and add to reserved fat.
  4. Add ¼ C reserved water, Parmesan cheese, chicken base and heat.
  5. Add sprouts and bacon to heat.
  6. Add more water to desired consistency.
  7. Plate and garnish with basil and tons of freshly ground pepper.
  8. 4 Servings
  9. 591 Calories, 28.9g Protein, 47.6g Fat, 8.4g Carbs, 1.6g Fiber, 6.8g Net Carbs
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Low Carb Italian Parmesan Garlic Wings

Low Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic Wings.  What kind of combo is Parmesan & garlic?  My taste buds say they are a marriage made in heaven and if you already have the dry herb ingredients used in Italian Dipping Oil you are in the home stretch.  These wings could not be much easier to make and most of your time will be spent waiting for them to finish in a hot oven.  I have listed the ingredients below so you have the whole recipe all together. I served mine with Brianna’s Asiago Caesar Dressing to dip into but they really didn’t need it as they are fabulous on their own.

The dry herb & spice mixture can just sit in a jar until further use.  I use it in Traditional Spaghetti Sauce over squash or mung bean sprouts, sprinkled on top of an occasional low carb pizza, on all kinds of vegetables, and any other thing you can think of where Italian herbs are called for. This is an extremely easy and useful herb/spice blend.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Italian Parmesan Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings
Dry Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. ½ C Olive Oil
  2. 2 T Parmesan Cheese
  3. 1 T Crushed Garlic
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425° .
  3. Line wings on a sheet pan(s) (on a Silpat if you have one) and put into hot oven.
  4. Bake 40-45 minutes.
  5. Combine all dried herbs & spices.
  6. When ready to serve wings combine 1 T spice blend, 1 T crushed garlic (or more to taste) with ½ C olive oil and 2 T Parmesan cheese, mix well, and put into a large bowl. Put wings into bowl and mix well-making sure all wings are well coated.
  7. 8 Servings As Appetizer
  8. 350 Calories, 21.4g Protein, 29.4g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
  9. 4 Servings As Dinner
  10. 702 Calories, 42.7g Protein, 58.8g Fat, 1.5g Carbs, 0.1g Fiber, 1.4g Net Carbs
Notes
  1. You WILL NOT use all the herb mix as the recipe makes quite a bit. Just save herbs and spices in a small jar and when you next want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. This is a very garlicky so enjoy it with good friends.
  6. I guarantee the dry mix ingredients are FAR superior to a packaged mix and yours will have zero sugar in it.
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Low Carb Beef Fajita Crêpes

Low Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita Crêpes. So, if you can have Low Carb Fajitas on a large cheese tortilla why couldn’t you have it inside a zero carb crepe?  I hope this is proof that you can.  All the flavor and none of the carbs in a flour tortilla and they are very easy to make.  If you happen to end up with any  of the meat-pepper mix, it makes a terrific breakfast with an egg or two on top and if truth be told, I try to always make a little extra to have a couple of days later for dinner.  You will need one recipe of 12 Flaxseed Meal Crêpes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Beef Fajita Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1 Lb Good Steak Meat Cut Into ¼” Pieces & Then Into Thin Strips. (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Add rest of oil to sauté pan and cook peppers & onions until softened. Set aside.
  3. Add meat to sauté pan and quickly cook only until just seared. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  4. Lay out crêpes, add meat-pepper mixture and roll.
  5. Serve with side condiments of your choice.
  6. 6 Servings 2 Each
  7. 486 Calories, 31.7g Protein, 35.3g Fat, 11.4g Carbs, 6.0g Fiber, 5.4g Net Carbs
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Low Carb Spinach Mushroom Bacon Crêpes

Low Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon Crêpes.  I am having so much fun doing this series of crêpe recipes, I can’t even tell you.  Not only do I make them, I get to eat them- so, it’s a best of both worlds kind of scenario.  The combination of ingredients in these particular crêpes is that of a good quiche so maybe, since real men don’t eat quiche-you can get them to eat these. You will need one recipe of 12 Flaxseed Meal Crêpes.

I have quite a few new crêpes recipes now and to see a few of them check these out too.  Crab Rangoon Bundles With Asian DrizzleStrawberry Orange Crêpes  and there are now many more-some savory and some for dessert.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Spinach Mushroom Bacon Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Shredded Swiss Cheese (I Used Gruyere)
  3. 10-12 Oz Bacon
  4. 10-12 Oz Packaged Frozen Spinach
  5. ½ Medium Onion Minced
  6. ¾ Lb Sautéed Chopped Mushrooms -Reserve ½ C
  7. 1 Cup Heavy Cream
  8. 1 t Porcini Mushroom Dust***
  9. Salt & Pepper
Instructions
  1. Sauté and crumble the bacon, reserving the fat.
  2. Cook the onion in fat until trasluscent. Set aside.
  3. Finely chop the mushrooms and lightly sauté in bacon grease reserving ¼ C for gravy.
  4. Squeeze out some of the moisture from the spinach.
  5. Combine bacon, mushrooms, spinach, & onions mixing & heating. Add salt & pepper to taste.
  6. In separate pan heat heavy cream, porcini dust and reserved chopped mushrooms until just barely beginning to thicken. Salt & pepper to taste.
  7. Lay out crêpes and sprinkle with cheese.
  8. Put warm spinach mixture on cheese and roll.
  9. Spoon heavy cream mushroom sauce over all.
  10. 6 Servings 2 Each
  11. 545 Calories, 22.6g Protein, 45.4g Fat, 6.0g Carbs, 4.6g Fiber, 1.4g Net Carbs
Notes
  1. May also be dusted with a little parmesan cheese on top on sauce.
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Low Carb Beef Burrito Crêpes

Low Carb Beef Burrito CrêpesLow Carb Beef Burrito CrêpesLow Carb Beef Burrito Crêpes.  These Burrito crêpes are a very quick dinner and always a hit with children.  One of the great things about kids is when they are young they don’t have any preconceived ideas about the way something should be or look.  Think about this; if these burritos were the first ones they had ever had, they might think Taco Bell’s burritos were a little strange so…context is everything.  These are very easy to make even if you don’t have any of what you see on the plate.  I served mine with Pico de GalloCreamy Smooth Guacamole and sour cream and of course these items can also be purchase at you local grocery store.  The Flaxseed Meal Crêpes are zero carb which makes the burritos nearly zero carb too. To make them you will need one recipe of the crêpes.  I also of course used my own Taco Seasoning but you may use your own or again, something you can buy in the grocery.

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

Beef Burrito Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1½ Lbs Good Quality Hamburger Meat (At Least 15% Fat)
  3. 1½ Lbs Finely Shredded Cheese
  4. 1 Medium Onion Sliced Thinly Into About 1-1½” Strips
  5. 1½-2 T Taco Seasoning (More Or Less To Your Personal Taste)
Instructions
  1. Put onions and ground beef in pan set to medium-low and slowly brown meat and until onions are transluscent.
  2. Spread 1 oz. shredded cheese on each crêpe.
  3. Divide meat & onion mixture onto each crêpe and roll.
  4. Top each two crêpes with 2 oz. more cheese. You may need to nuke then to completely melt the cheese.
  5. Garnish as desired.
  6. 6 Servings 2 Each
  7. 914 Calories, 57.4g Protein, 72.4g Fat, 6.1g Carbs, 4.5g Fiber, 1.6g Net Carbs
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Low Carb Shrimp Taco Crêpes

Low Carb Shrimp Taco CrêpesLow Carb Shrimp Taco CrêpesLow Carb Shrimp Taco CrêpesLow Carb Shrimp Taco Crêpes.  All of the taste and zerocarb crêpes instead of who know how many from two 6″ flour tortillas-I think maybe about 18-20g and they taste for all the world just like a good shrimp taco should taste. Hoping that you are able to see from all the crêpes recipes I have recently posted that you can put a whole lot more than just ham and cheese in them. Those white sticks in the background on the plate  are jicama sticks sprinkled with lime juice and chili powder and they are so, so good.  You will need one recipe of Flaxseed Meal Crêpes  and if you are so inclined to make your own here is a good recipe for Taco Seasoning which is so much less expensive than the purchased kind and which may have sugar in it.

Don’t make the mistake of using imitation seafood anything.  It is NOT low carb.  It is filled with starch as a binder and has 13g carbs in 3 measly oz.  I made the mistake and paid for it in my BS testing after dinner and I couldn’t figure out why and/but…now I know.

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

Seafood Taco Crepes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1½ Lb Bay Shrimp
  3. 1 T Taco Seasoning
  4. 2 T Minced Jalapeno Peppers (I Use Pickled)
  5. 1 Medium Small Diced Tomato (Garnish)
  6. ½ C Red Onion (Garnish)
  7. ½ C Chopped Cilantro (Garnish)
  8. 1-2 Large Avocados
  9. 1 C Green Onions (Divided)
  10. 1 C Sour Cream (Divided)
  11. 2 Wedged Limes (12 Pieces)
Instructions
  1. Blend ¼ C sour cream with shrimp, crab, taco seasoning and jalapeno peppers.
  2. Add ½ C green onions to avocado and using a stick blender, mix until smooth.
  3. Lay out crêpes and smear with avocado mix.
  4. Lay shrimp & crab mix on lower ⅓ of the each crêpe and roll.
  5. Garnish with red onion, tomato, cilantro, and remaining green onions.
  6. Put a dollop of sour cream and remaining avocado mix on top of each 2 crêpes.
  7. Garnish each plate with 2 small lime wedges.
  8. 6 Servings 2 Each
  9. 461 Calories, 10.1g Protein, 35.0g Fat, 13.7g Carbs, 9.0g Fiber, 4.7g Net Carbs
Notes
  1. I included two avocados in the nutritionals.
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Low Carb Mu Shu Pork Crêpes

Low Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork Crêpes.  I doubt there are too many people in this country who have never had either Mu Shu Pork or Peking Duck at one time or another in their lives and the predominate flavor in both is Hoisin Sauce.  In most restaurants all the ingredients are cooked in a wok, bound together with egg and served in a large bowl with a side of Chinese pancakes which is fine if that’s what you know but it is my opinion that people love to make their own food at a communal table and this is the perfect meal with which to do it.  It does not take much of each ingredient to make one crêpe and if served in small bowls on the table, each person can pick and choose their own ingredients.  And there is a big bonus, you can actually taste each flavor.  Soooo with all that said, I am going to show you two ways to fix this.  One is probably just as good as the other but the second way is…a lot faster and sometimes when we are putting a meal on the table, faster is better.

You will need a recipe for both Flaxseed Meal Crêpes and Hoisin Sauce.  It is also my opinion that once you have made both of these recipes you will make them again and again as there are so many recipes, just on this site that use them and of course you are welcome to make up your own.

At some point I will be making a completely separate Category for the many crêpe recipes I am developing but for now here are a few of them.  Raspberry Almond CrêpesCrab Rangoon Bundles/Asian DrizzleChicken Enchiladas,  Mushroom Ham Cheese Quesadillas and more.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Mu Shu Pork Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (12)
  2. 12 Oz Slivered Pork Loin
  3. 1 T Olive Oil
  4. 4 Eggs
  5. 1 T Butter
  6. ½ C Boiled 5 Minute Mung Bean Sprouts (Optional) & (Only If You Have Them-I Did)
  7. 4 Oz Very Thinly Sliced Roughly Chopped Mushrooms
  8. 1 C Thinly Sliced Diagonally Cut Green Onions
  9. 1 T Tamari
  10. 2 t Rice Wine Vinegar
  11. 2 t Just Like Sugar Brown***
  12. ¾ C Hoisin Sauce
The Fun Way
  1. Make Crêpes & Hoisin Sauce
  2. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  3. Add tamari, Just Like Sugar*** and rice wine vinegar to pork and mix.
  4. Slice green onions.
  5. Boil bean sprouts (if using).
  6. Chop and sauté mushrooms in 1 T butter.
  7. Scramble slightly beaten eggs.
  8. Put all ingredients in small bowls and put on table for service.
  9. Lay out 1 crêpe, spread thin layer hoisin sauce, place wanted ingredients in center and roll.
The Fast Way
  1. Make Crêpes & Hoisin Sauce
  2. Cut and make ready all ingredients.
  3. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  4. Sauté mushrooms in 1 T Butter and set aside.
  5. Add olive oil to hot pan, add room temperature meat and cook 1 minute.
  6. Add bean sprouts (if using), mushrooms, green onions, heat to hot, add eggs until very lightly scrambled.
  7. Serve in large bowl.
  8. Lay out 1 crêpe, spread thin layer hoisin sauce, and add mixture to center and roll.
  9. 6 Servings 2 Crêpes Each
  10. 587 Calories, 27.8g Protein, 45.0g Fat, 9.4g Carbs, 6.0g Fiber, 3.4g Net Carbs
Notes
  1. Nutritionals include crêpes and hoisin sauce.
  2. Leftovers? No problem. Just mix them, add another egg or two, cook and serve it for breakfast.
  3. I keep mung bean sprouts in the fridge most all the time as I use them in salads and as a vegetable.
  4. This is a great way to introduce your kids to Chinese tastes and I guarantee they will LOVE making their own and if they taste the hoisin maybe, just maybe, they will taste the peanut butter too.
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Low Carb Lox And Cream Cheese Crêpes

Low Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese Crêpes.  I haven’t had any lox for a long time and it’s not because I don’t love it, it’s because I already have so many other wonderful lowcarb things to eat.  Life is not boring in the small village of Kruegerville. I would normally have this concoction on one of my Low Carb Carbalose English Muffins but this is an even lower carb keto version without the Carbalose Flour.  Nearly all the same ingredients, just presented in a different form so instead of even the few carbs in the muffins there are zero in the crepes.  They are easy to make and fun to eat to your heart’s content.  In the search bar you can put the word crêpes and find many more recipes like this one made with what else?…Crêpes.  Some are savory and some are sweet.  These Low Carb Lox And Cream Cheese Crêpes are very versatile and can be eaten for breakfast, lunch, or dinner and you will need a recipe of Flaxseed Meal Crêpes.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Lox And Cream Cheese Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 16 Oz Smoked Lox (You May Use A Little Less Depending How Thinly It’s Cut)
  3. 12 Oz Softened Cream Cheese
  4. 1½ C Finely Chopped Tomato (Divided)
  5. ¾ C Minced Purple Onion
  6. ¾ C Capers
  7. Freshly Ground Pepper
Instructions
  1. Mix cream cheese with ½ C small diced tomatoes.
  2. Lay crêpes on counter and smear with the cream cheese.
  3. Sprinkle with purple onions and capers.
  4. Lay down thinly sliced smoked salmon (lox) and grind on pepper.
  5. Roll crêpes, plate, and sprinkle with additional onions & more capers
  6. Give a final grind of pepper.
  7. 12 Servings
  8. 225 Calories, 14.1g Protein, 16.7g Fat, 3.9g Carbs, 2.2g Fiber, 1.7g Net Carbs
  9. 6 Servings
  10. 449 Calories, 28.3g Protein, 33.5g Fat, 7.7g Carbs, 4.3g Fiber, 3.4g Net Carbs
Notes
  1. As you can see I plated what ended as three crêpes which I COULD NOT eat. So the picture shows three but I could barely eat two so if you can actually eat three no biggie.
  2. After I took the center picture I had to add a third piece of lox.
  3. 16 oz. lox and crêpes are included in nutritionals.
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Low Carb Garlic Wings

Low Carb Garlic WingsLow Carb Garlic Wings. When I say GARLIC, I mean business and these wings are about as garlicky as it gets.  They are super simple to make but that is about where super simple stops. I have posted more than a couple of chicken wing recipes and all of them are really good but if you like garlic, and I do, then these will work for you. Some others might me:  Spicy Korean Chicken WingsSweet And Spicy Asian Chicken Wings, and the Buffalo Wings.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings-Tips Cut Off
  2. 2 T Olive Oil
  3. 2 T Crushed Garlic
  4. 2 T Tamari Sauce
  5. 1 T Oyster Sauce
  6. ½ C Sliced Green Onion Tops (Garnish)
  7. ½ C Cilantro (Garnish)
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425°.
  3. Line wings on a sheet pan(s) (or a Silpat if you have one) and put into hot oven.
  4. Mix rest of ingredients and cut garnishes.
  5. Bake 40-45 minutes.
  6. Put wings into a very large bowl, dump on sauce mixing thoroughly, and making sure all the wings are well coated.
  7. Serve on a large platter and scatter the garnish all over.
  8. 8 Servings As Appetizer
  9. 374 Calories, 30.9g Protein, 27.2g Fat, 0.8g Carbs, 0.3g Fiber, 0.5g Net Carbs
  10. 4 Servings As Dinner
  11. 747 Calories, 61.8g Protein, 54.5g Fat, 1.5g Carbs, 0.7g Fiber, 0.8g Net Carbs
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Low Carb Puttanesca Over Mung Bean Sprouts

Low Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean Sprouts.  I’m going out on a limb with this recipe but as I have eaten and cooked with mung bean sprouts, I realize what a truly versatile vegetable it is.  It has virtually no flavor of its own so it takes on the flavor of whatever it is cooked with and of course we see this time and again in Asian cuisine.  Why not use it as your “noodle” or pasta for pretty much anything and with this recipe, it is exactly what I have done.  I am pairing it with a zesty Puttanesca Sauce and in one word it is delicious.  If you have your own favorite tomato based marinara sauce then by all means use it but Puttanesca is not just any normal red sauce.  As far as I’m concerned, mung bean sprouts could replace pasta in many, many other dishes. Not all but again, many.  Other sprouts recipes include Mung Bean Sprouts SaladStir Fried Mung Bean SproutsChicken Parmesan, and they play a small role in the Vietnamese Shrimp Bowl.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***

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

Puttanesca Over Mung Bean Sprouts
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Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. 2 T Olive Oil
  3. 1 Medium Yellow Onion Small Chopped
  4. One Can Anchovies Packed In Oil
  5. 2 T Crushed Garlic
  6. 2 T Tomato Paste
  7. 2 16 Oz Cans Diced Or Crushed Tomatoes
  8. ¼ C Drained Capers
  9. ½ C Rough Chopped Kalamata Olives
  10. ½ t Crushed Red Peppers Flakes
  11. 2 T Fresh Chopped Basil
  12. Parmesan Cheese (Omit For Paleo)
  13. Salt & Pepper To Taste
Sprouts
  1. Simmer sprout 4-5 minutes or until just beginning to turn translucent, and drain well.
Sauce
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives, & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose. I have always used spaghetti squash but the mung sprouts are terrific and fewer carbs.
  7. 6 Servings
  8. 129 Calories, 3.7g Protein, 19.2g Fat, 8.9g Carbs, 1.4g Fiber, 7.5g Net Carbs
  9. 4 Servings
  10. 193 Calories, 5.6g Protein, 13.8g Fat, 13.3g Carbs, 2.2g Fiber, 11.1g Net Carbs
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Low Carb Chicken Parmesan Over Sprouts

Low Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over Sprouts. A pretty study in the Italian flag colors of red, white, and green.  It is ridiculous that I have never posted a recipe for Chicken Parmesan but I am only human and as I was doing the Puttanesca Over Mung Bean Sprouts I realized instead of doing this over something like spaghetti squash why not also make Chicken Parmesan Over Mung Bean Sprouts too. Heaven only knows how many recipes I have replaced flour using pork skins but this is at least the latest.  You need to trust me on this, fried pork skins keep EVERYTHING moist.  I have said I fry my own pellets but you can easily enough buy pork skins and even buy the ground Pork Dust here.  This is a very simple & easy recipe and I can’t imagine what the carb difference would be between real pasta and mung bean sprouts but I do know this, I can eat sprouts and I can’t eat pasta.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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

Chicken Parmesan Atop Mung Sprouts
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For The Chicken
  1. 6 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 2 Eggs (Room Temperature)
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. ¼ C Olive Oil For Shallow Frying + More If Needed
  9. 1 Lb Shredded Mozzarella Cheese (To Top)
  10. Fresh Chopped Basil (Garnish)
For The Sauce
  1. 2 Cans Plain Good Quality Tomato Sauce
  2. 2 T Good Red Wine+More To Taste
  3. 2 t Crushed Garlic
  4. 2 t Dried Italian Herbs
  5. 1 t Salt
  6. ½ t Pepper
For The Mung Bean Sprouts
  1. 1 Lb Fresh Bean Sprouts
  2. Boiling Water
For The Chicken
  1. Flatten thighs a bit but not too thin.
  2. Beat eggs and sour cream.
  3. Mix Parmesan cheese, ground pork skins, garlic powder, and pepper well.
  4. Add ½ of your oil to large sauté pan and heat to between medium and Medium-high. Do not smoke the oil.
  5. Add 3 thighs, cooking until crispy and juices come to the top, turn, and finish cooking.
  6. Cook remaining thighs repeating same steps.
For The Sauce
  1. Dump all sauce ingredients in medium sauce pan and heat.
For The Mung Bean Sprouts
  1. Boil water, dump sprouts in, turn to medium, simmer 4-5 minutes and drain well.
  2. Place sprouts on plate, top with chicken, immediately followed by the cheese to melt.
  3. Garnish with basil and ring the meat with sauce.
  4. Drizzle with additional olive oil if wanted and I did.
  5. Alternately, you can put all thighs on a sheet pan, top with sauce & cheese. and broil until melted. It’s what I do. I also top with a little extra Parmesan cheese.
  6. 6 Servings
  7. 501 Calories, 41.0g Protein, 33.6g Fat, 10.3g Carbs, 1.5g Fiber, 8.8g Net Carbs
Notes
  1. Depending on the quality and thickness of the tomato sauce you use, you may need to thin it a bit with water. I use Kirkland organic tomato sauce and I did need to thin mine.
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Low Carb Chicken Piccata

Low Carb Chicken PiccataLow Carb Chicken PiccataLow Carb Chicken Piccata. You are looking at that very rare commodity known as a chicken tender.  They are pretty hard to find anymore as they command a higher price because of their uses in restaurants over the last 20 years.  My sweet little neighborhood Beaumont Market got a new (but actually retired) butcher and has decided to order them.  Yes, they are a little more expensive but in my world well worth it, because they are so easily portion controlled and how quickly they cook without drying out.  This can certainly also be made with juicy thigh meat but then you have dark meat.  I have made it known how much I prefer dark chicken meat over white but chicken tenders are a game changer.  I will purchase and eat these for as long as Jim continues to get and sell them and they are perfect for you and your kids fixed any number of ways including Crunchy Deep Fried Chicken Chips. Pretty much everybody knows how much kids like the crummy McNuggets served by McDonald’s but mine are a terrific healthy alternative.

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

Chicken Piccata
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Ingredients
  1. 12-16 Chicken Tenders Or about 1-1¼ Lbs (Do Not Flatten)
  2. 6 T Olive Oil
  3. 8 T Butter
  4. ⅓ C Lemon Juice Or About 1½ Lemons
  5. ½ C Water (Chicken Stock)
  6. 2 T Chicken Base (Omit If Using Stock)
  7. ¼ C White Wine
  8. ¼ C Capers
  9. Salt & Pepper
Instructions
  1. Heat 3 T olive oil + 3 T butter until butter is browning. Add half of the tenders, cook for 1-2 minutes per side. Set aside. Repeat for 2nd half tenders.
  2. Add wine and reduce by ½.
  3. Add water, chicken base, & lemon and reduce.
  4. Add capers to heat and swirl in remaining butter 1 T at a time.
  5. Plate tenders and spoon sauce over all.
  6. 4 Servings
  7. 531 Calories, 27.0g Protein, 45.6g Fat, 2.4g Carbs, 0.4g Fiber, 2.0g Net Carbs
Notes
  1. You will need to do this as two batches since trying to cook this many tenders would only cool your pan and stew the chicken instead of sauteing it.
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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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Pork
  1. 1½ Lbs Boneless Loin Roast
  2. 1 t Olive Oil
Lime Fish Sauce
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1 T Just Like Sugar Brown
  5. 1 t Crushed Garlic
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
  8. 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.
  4. Makes a terrific salad dressing.
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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 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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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 & Ground Fermented Black Beans To A Powder (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 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 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 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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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 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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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 Chicken Schnitzel a la Holstein

Low Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la Holstein. 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 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, that 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 first 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 ever.  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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

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 Pork Schnitzel

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

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

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

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

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

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

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

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

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

Low Carb Sausage Crust PizzaLow Carb Sausage Crust PizzaLow Carb Sausage Crust Pizza.  It’s not that I don’t have pizza once in a blue moon because I do. I have always used either Carbalose Flour 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 Anne’s encouragement at my local New Season’s Market, 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?  The 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 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

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

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

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

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

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

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

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

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

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

Fajitas
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Ingredients
  1. 12 Oz Grated Cheddar Cheese
  2. 1 Lb Good Steak Meat Cut Into ¼” Pieces (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Using 2 oz cheese, make you tortillas by sprinkling into a medium sauté pan until done. Lay on flat surface until cooled and it does not take long. These can be made ahead as they take a bit of time to make.
  3. Add rest of oil to sauté pan and cook peppers & onions until softened. Reserve.
  4. Add meat to sauté pan and quickly cook only until just browned. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  5. Scoop onto cheese tortilla and if not using then just plate.
  6. 6 Servings
  7. 503 Calories, 43.3g Protein, 33.9g Fat, 6.6g Carbs, .9g Fiber, 5.5g Net Carbs
Notes
  1. Cheese tortilla is included in nutritionals.
  2. If possible, please try to grate your own cheese. Processed grated cheeses have some kind of crud mixed in to keep the cheese from clumping.
  3. I used a flat iron steak for a couple of reasons. It is quite tender and because of its thickness each ¼” piece can be cut lengthwise to get the strips you are looking for.
  4. This an easy prep ahead meal.
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Low Carb Fried Oysters

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

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

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

Low Carb Fijian CervicheLow Carb Fijian CervicheLow Carb Fijian Cerviche.  No 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 Carbalose Flour Banh Mi Sandwich

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

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

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

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

 

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

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

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

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

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

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

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

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

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

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

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

Low Carb Shrimp & Smoked Sausage JambalayaGoodbye, Joe, me gotta go, me oh my oh.

Me gotta go, pole the pirogue down the bayou.

Jambalaya and a crawfish pie and filé gumbo,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Low Carb Fish Tostadas Atop Cheese Crisps

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

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

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

Low Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBalls

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

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

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

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

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

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

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

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

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

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

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

Low Carb Sloppy PiggyLow Carb Sloppy Piggy. We of course all know what a sloppy joe is and we know that it is made with ground beef.  But what the heck is a sloppy piggy?  Not really so different from its cousin the joe but this is made with pulled pork.  One of my childhood remembrances was eating sloppy joes and my mom didn’t care that we got dirty.  Let’s face it, most times your mom does care when you get dirty, and I actually used to eat dirt…but she never knew…or did she?

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

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

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

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

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

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

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

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

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