I got this great soup idea from my fun and inspiring co worker Aviva Feldman! I am trying to do the low carb thing, but I love pea soup…not allowed! She told me about this recipe she makes that turns out very pea soupish! It is really delicious and my whole family loved it. So here is what you do…cut up a red onion and saute it in butter in a large pot. Add a few pounds of cut up asparagus, I used three pounds. Cover it with broth… I used chicken broth, my friend Aviva used vegetable broth. Cook it till it is really mooshy…Then use your immersible blender and blend away to your desired consistency. I made mine into a green mush with the occasional asparagus chunk. At this point you can add other things if you like, like other veggies or chunks of meat. Really a delicious soup, it will be on my “frequently made” list.
I have seen the idea of using shredded zucchini as a replacement for pasta. So I dug through my cabinets and found a mandoline, and proceeded to shred my zucchini. I use three large zucchini, shredded them, and added them to 2 tablespoons of butter in my frypan. I seasoned them with garlic salt, pepper, and basil. When they were semi firm I turned off the heat and then served them with marinara sauce and meatballs. I found them to be a completely acceptable substitute for pasta, and much healthier!
I’m once again I’m on the low carb warpath and I’ve been craving ice cream. I have seen several recipes for homemade low-carb ice cream without using an ice cream maker. I took what I liked from each recipe and here’s how I did it:
Pour one cup of half-and-half into a quart size freezer bag.
Add 1 tablespoon of Splenda or your favorite non-sugar sweetener.
Add 1/4 teaspoon vanilla extract or whatever other kind of flavoring you would like. I added a little dash of almond extract.
Place the quart size bag into a gallon size freezer bag which you have filled with 3 cups of ice and 6 tablespoons of salt. Shake vigorously for four minutes or until desired texture is achieved. Wear gloves because it gets really really cold!
I think it’s best if you eat it right away. You can freeze it but I have heard that it becomes kind of hard and in order to eat it later you might want to microwave it for 10 or 20 seconds.
I have recently heard how it is a good idea to brine one’s chicken before cooking it. I looked up a couple recipes and came up with my own idea based on what I had on hand. So here goes:
One half gallon Cold water
One cut up chicken
1/2 cup salt
2 tablespoons fresh rosemary
2 tablespoons fresh marjoram
2 tablespoons fresh chopped basil
1 teaspoon crushed red pepper
1 teaspoon Splenda or 2 tablespoons sugar
I use these herbs because it is what I had growing out back… You can use whatever suits your fancy!
Place the chicken pieces into the mixture of cold water herbs salt and sugar. Let it soak for three hours or so.
Then you can either grill it outside like I did, Or bake it inside in your oven. Before grilling it I did sprinkle on a little bit more seasoned salt and rubbed it with a little bit of olive oil.
It turned out very moist and delicious and everyone loved it! I will definitely be doing this again!
I love that broccoli salad that has the bacon bits and raisins and is kinda sweet…. I just had to find a way to modify it for my low carb diet. So here’s what I did and it turned out quite tasty! No one knew it was sugar free.
One pound of chopped broccoli crowns
One small chopped red onion
One three oz container bacon bits ( I used Open Nature with no nitrates or other bad stuff)
One eight oz container fresh raspberries
1/2 cup mayonnaise
1/2 cup sour cream
2 T splenda
1/2 tsp salt
Just mix it all together. I would add the raspberries last and just stir them in lightly, otherwise they will fall apart. Best to let this sit for a couple hours before serving. Enjoy 🙂
Sometimes something so simple is just so delicious.
Take your favorite hot dog (I usually like kosher dogs) and wrap it in bacon. (I know that is an irreligious thing to do to a kosher dog, sorry…)
Now that warmer weather is here, it’s time to enjoy some summer food! I love potato salad , especially the way my grandma made it. However I am on this low carb diet , so potatoes are a no no. So I simply substituted steamed cauliflower florets for the potatoes, and did everything else exactly the same. It turned out great and my mom and son said they like it better than the potato variety.
One head of cauliflower , cut into small florets
Two stalks of celery, chopped
Four green onions, sliced
Four or five radishes, halved and sliced
Salt and pepper to taste
1/2 cup cider vinegar
1/2 -3/4 cup mayonnaise
Steam the cauliflower till semi firm, drain.
Combine all ingredients except for the mayo. Let it sit and marinate for about 20 minutes, then add the mayonnaise . Chill overnight to allow flavors to combine, then enjoy!
Well I have seen this before with other recipe sites but this is my own take on it. And I thought it was wonderful and can imagine all kinds of possibilities… Serve it with your favorite stir fry or curry. Tonight I had it with a wonderful shrimp recipe that my brother Chuckie promises to add soon. My husbands assessment…. “Not terrible” . Lol. I thought it was great!
How to do:
Grate one head of cauliflower with cheese shredder.
Melt butter or olive oil or coconut oil or whatever you want in medium fry pan. If you like, sauté some garlic and/or onion. Add cauliflower, sauté on low heat for 15 minutes. During that process , add one cup if chicken broth. I bet coconut milk would be ok too, especially if you are going to serve a curry dish.
It’s up to you what flavors you’d like to add. But it’s a really good substitute for rice for my low carb friends, or even not so low carb friends! The difference is three carbs per cup versus 43 carbs per cup for rice.
Well tonight I made tamales for the first time. And I am trying the low carb diet so was shocked to find out how few carbs are in baby corn! These turned out a little mooshier than expected but very delicious and I am estimating about four carbs per tamale.
Boneless pork roast 1 Lb
Salt and pepper to taste
I used a bit of Krogers brand jarred enchilada sauce
Put in in the slow cooker on high for a few hours
This is where it gets weird:
Two or three cans baby corn, smashed in a food processor
3/4 cup almond meal or flour
One tbs cumin
One tsp garlic salt
One tsp chile powder ( I used chipotle)
Three tbs coconut oil
Corn husks softened in very hot water for 15 minutes
Whatever condiments you want. I served sliced avocado, salsa, and sour cream.
Place pork roast in slow cooker rubbed with whatever spices you want… I used oregano garlic salt black pepper and a little jarred enchilada sauce. Set on high for four hours.
Masa: put three cans of drained baby corn thru food processor. Really mash it up. Add 3/4 cup almond flour. Add cumin, chili powder, salt and pepper to taste . Add the coconut oil and stir it all up.
Meanwhile be soaking corn husks in hot (boiling) water for 15 minutes.
Take out a husk, spread some masa over 2/3 of it, place a line of pork over that, and roll it up. I did left, bottom, right , leaving the top open.
Steam your tamales till semi firm. I had no steamer so I used a colander inside a really big pot. It took like 30 minutes per six tamales.
Serve with whatever condiments you want ( avocado, salsa, sour cream). Enjoy!