Tag Archives: zero carb

Low Carb Maggi Mayo

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

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

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

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Maggi Mayo
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Ingredients
  1. ½ C Mayonnaise
  2. ½ t Maggi Seasoning Sauce
Instructions
  1. Thoroughly mix.
  2. 4 Servings
  3. 180 Calories, 0.0g Protein, 20.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 8 Servings
  5. 90 Calories, 0.0g Protein, 10.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. A zero carb condiment-pretty cool huh?
  2. This stuff is good, good, good.
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Low Carb Pulled Pork

Low Carb Pulled PorkLow Carb Pulled PorkLow Carb Pulled PorkLow Carb Pulled Pork.  Shown is the hunk of meat you use to make Pulled Pork. A boneless pork butt roast is really shoulder meat all rolled together and held with stretch netting. Do not remove the netting until finished cooking and whatever you do, DO NOT throw away the liquid. With a little salt it makes the best drinkable broth ever.

Pulled PorkIf you have a slow cooker (and I do not) it is the easiest piece of equipment to use, but limited in space for a larger roast. For those of you who do not have a crock pot, below is how to cook it in the oven. Years ago in the restaurant I did six of these at a time. Today I only do one and I freeze the meat into 4 and 6 oz portions for all kinds of uses. Here are several recipes to use the pork with: Cubano Sandwich, & Pulled Pork Gyros. Did you know that pulled pork will thicken a sauce?  It does and may be added to the base of Firehouse Fresh Steak Chili, in the sauce for Traditional Spaghetti Squash/Tomato Sauce & this newly added recipe Collard Greens With Smoked Pulled Pork

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Pulled Pork
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Ingredients
  1. 3 Lb Pork Roast(s) Or As Many As You Want To Fix
Instructions
  1. Lay out two large pieces of heavy foil, and with the meat at room temperature, place in center and encase it, making sure the foil is closed in all directions. NO salt and pepper at this time as the salt will eat through the foil. Now put your package(s) on one more piece of foil which is to cover your sheet pan or roasting pan. Place in the oven at 275° for 4-5 hours depending on the size of the roast. I try to get them as close to 3 lbs. each as possible. For each additional roast over 1 add 45 minutes additional cooking time. To test if finished, snip the top of the netting, dig into the center and if the meat “pulls” apart easily it is. It’s pretty tough to overcook it and if it is not finished close the foil and cook another hour or so. You really do want it to fall apart easily.
  2. Place the roast in a large bowl and remove the netting. With a couple of forks pull apart in several places and let it cool about ½ hour. That fat you see in the net?-use it. Now you are ready to pull the meat and I do this with my hands. There may or may not be some yucky sinuous cartilage & fat and this is to be discarded. If this isn’t your cup of tea then take your forks and pull it into shreds. If you want to leave in the oven all day while at work then turn oven to 225° and go earn some money.
  3. If you family is large and since these take a long time to cook I would suggest making at least 2 and maybe 3 at a time. It freezes perfectly for later use.
  4. Every 3 Lb of roast will yield about 24-30 oz. of meat or about 6-7 oz portioned servings, 2-3 oz of fat, and a good size bowl of broth heaven. (Mine was about 2 C broth with 1½ C left after I added ½ C to pork. Once it is pulled it with soak it up broth like a sponge.
  5. 6 Servings
  6. 367 Calories, 20.2g Protein, 31.8g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
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ZeroCarb Flaxseed Meal Crêpes

Low Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesZeroCarb Flaxseed Meal Crêpes. Super easy to make and I try to always have some in the freezer as they thaw relatively quickly.  Just plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but one of my favorite ways to use zerocarb flaxseed meal crepes is filled with cream cheese sweetened with liquid sucralose and pureed strawberries or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Flaxseed Meal Crêpes
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Ingredients
  1. 4 Eggs
  2. 1½ C Warm Water (Only More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter should be very thin. (I use my stick blender)
  2. Let batter rest at least 10 minutes (it will thicken slightly) and then add more water if necessary and if you are unable to "swirl" the batter.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put an 8" non-stick pan on medium low-medium heat. Put a scant ¼ cup in center of pan and swirl to make a “crêpe”. Cover until dry on top and they may puff a bit because of the egg. I let mine get a little darker brown and curled on the edges. Do not try to turn. When dry, gently slide out of pan onto counter to cool. If they fold a little don't touch them until they are cool-they will unfold. If you have a crêpe pan all the better (I guess) and I do not, but you do need a good non-stick pan. You will know when they are finished as they will loosen and slide out onto your counter. I slide mine out onto a wooden cutting board because they do have coconut oil in them which will get on the counter and then need to be wiped.
  5. 12 Servings
  6. 115 Calories, 3.6g Protein, 10.5g Fat, 2.1g Carbs, 2.0g Fiber, 0.1g Net Carbs
Notes
  1. You may get more or less crêpes per recipe depending on the size of the flat part of the interior. The 8" pan I use has a pretty large flat bottom and that is how I calculated the number of crêpes per recipe. If your pan is smaller you will get more crêpes and if they don't seem large enough then use a 10" pan.
  2. As you are making your crêpes the batter will begin to get thicker so add a bit more water so you can continue to swirl it.
  3. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  4. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  5. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  6. For my dinky family I put these 4 at a time in food wrap.
  7. They may look uncooked on the top but you will be filling that anyway and after rolling they look like any other crepe.
  8. Secret: Even with a good pan this is what I do. With the barest amount of coconut oil, I put in on the tip of my index finger and smear it over the bottom and up the sides about ¼". This way you will not lose the first crepe. Each crepe after that is clear sailing and will slide out very easily.
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Keto ZeroCarb Buffalo Wings

Keto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo Wings.  These are the Buffalo Wings I have been making for the last 20 years.  It is taken from Chef John Vyhnanek a chef, author, and instructor for Boston University’s culinary arts program.  In the past I had tried many other hot wings sauces and for me this is absolutely, by far, the best.  You can’t get lower than keto zerocarb buffalo wings.

I find that I need only about ½ of the hot sauce recipe for about 3 lbs. of wings but the rest of it will last in the refrigerator forever…or at least until the next time you make wings.  I serve these wings with my Bleu Cheese Dressing or Ranch Dressing and of course fresh celery sticks. We tend to kind of pig out on these puppies and even as old as I am I can sometimes easily eat 1 lb. all by myself…oink, oink.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

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

Buffalo Wings/Hot Sauce
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Ingredients
  1. ¾ Lbs Split Chicken Wings Per Person
  2. Salt
Sauce Ingredients
  1. 3 Oz Tabasco Sauce
  2. 3 T Butter
  3. ¼ t Cayenne Pepper
  4. ¼ t Black Pepper
  5. ¼ t Salt
  6. ½ T Lemon Juice
  7. ½ T White Vinegar
  8. 1 t Dijon Mustard
Directions For Wings
  1. Preheat oven to 425°.
  2. Line up wings on a sheet pan (on a Silpat if you have one), sprinkle with salt & pepper, and put into hot oven.
  3. Bake 40-45 minutes or until crispy and golden brown & delicious.
Directions For Sauce
  1. Combine all sauce ingredients except butter and heat just slightly. Remove from heat and whisk in butter 1 T at a time. If you have gotten your ingredients too warm after adding your butter the sauce may “break” and this will not matter one bit. Don’t worry about it.
  2. Remove wings to a stainless bowl, spoon several T of sauce over them and toss well. It will take less sauce than you think and any sauce in the bottom of the bowl is basically lost and all this of course depends on the number of people you are serving. I find I can get a maximum of 3 lbs. wings on a crowded sheet pan.
  3. I am not listing carbs, protein, etc. because this is essentially a zero carb meal.
Notes
  1. If you find the sauce too spicy (it's not) this can be remedied a bit by adding more butter.
  2. If you prepare your pan as described above there is very little clean up as all you have to clean is your Silpat.
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