Low Carb Recipes

[WhitbyJet]

That looks lush WJ

A simple recipe, but ever so tasty, let me know what you think of it if you try it

[Defren]

No fuss Low Carb Custard

Serves: 4
Nutritional Information Serving size: 1/2 cup Carbohydrates: 2.25g
Ingredients

1 cup of LC Milk (I personally would use 400ml of single cream and omit the milk)
300ml cream
1 vanilla bead (I used 1 teaspoon vanilla essence)
5 egg yolks
1/3 cup of sugar replacement (spelnda etc)

Instructions

Heat the milk, cream and vanilla pod in a heavy saucepan over medium heat until just below boiling point and then remove from heat
In a separate bowl whick egg yolks and sugar and slowly pour the milk mixture into the egg mixture stiring continuously
Return to stove on low heat for 4-5 mins constantly stirring
Remove from heat when custard coats the back of a spoon and stir occasionally for 15 mins until cool
Cover the custard so a skin doesn’t form

http://lowcarbcentral.com.au/low-carb-r ... b-custard/

[Defren]

Here’s what I assembled to make 12 muffins:

1 pound of grass fed ground beef
1 small onion, minced
1 tablespoon of Arizona Dreaming seasoning (herbs or spices you choose)
1 tablespoon of ghee
Kosher salt
Pepper
Coconut oil spray
6 large eggs
Heaping tablespoon of full fat Greek yogurt
1/2 cup of shredded Mexican blend cheese (use a cheese of your own choosing)


I preheated the oven to 350 F and melted the ghee in a cast iron skillet over medium heat. When the pan was hot, I threw in the onions and sautéed them until they were translucent and soft.

Next, I dumped in the ground beef and used my wooden spoon to break it up in the pan. I seasoned everything with salt and pepper. When the beef was no longer pink, I added the Arizona Dreaming seasoning and stirred everything to make sure it was dispersed evenly.

I removed the seasoned beef from the skillet and let it cool to room temperature.
You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!

While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher. (Another great tip from Cook’s Illustrated).

I filled the muffin tins more than halfway full with the cooled beef filling. Then, I whisked the eggs and yogurt with some salt and pepper. I ladled the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, I topped each muffin with about a tablespoon of shredded cheese.

I placed the muffin tins into the oven and let them bake for 15 minutes. Then, I flipped the trays around and baked for 8-10 more minutes.
I removed the muffins from the tin and let them cook on a wire rack for about 10-15 minutes.

Pictures here: http://nomnompaleo.com/post/3717320625/cheesy-n-beefy-mini-frittata-muffins

I LOVE this web site, it's all Paleo/primal recipe's so brilliant for low carbers.

[Fraddycat]

No fuss Low Carb Custard

Serves: 4
Nutritional Information Serving size: 1/2 cup Carbohydrates: 2.25g
Ingredients

1 cup of LC Milk (I personally would use 400ml of single cream and omit the milk)
300ml cream
1 vanilla bead (I used 1 teaspoon vanilla essence)
5 egg yolks
1/3 cup of sugar replacement (spelnda etc)

Instructions

Heat the milk, cream and vanilla pod in a heavy saucepan over medium heat until just below boiling point and then remove from heat
In a separate bowl whick egg yolks and sugar and slowly pour the milk mixture into the egg mixture stiring continuously
Return to stove on low heat for 4-5 mins constantly stirring
Remove from heat when custard coats the back of a spoon and stir occasionally for 15 mins until cool
Cover the custard so a skin doesn’t form

http://lowcarbcentral.com.au/low-carb-r ... b-custard/

Sounds wonderful! Can't wait to try it, but why cover the custard, the skin's the best bit!!

[rtee]

RE the Cheesy ‘N Beefy Mini Frittata Muffins
This is obviously an American recipe Defren . What did you use instead of the seasoning they suggest?
Also have you found spray coconut oil anywhere? Mine is always semi solid as my house tends to be cold.
Have just defrosted some mince so might give these a go.

[Defren]

RE the Cheesy ‘N Beefy Mini Frittata Muffins
This is obviously an American recipe Defren . What did you use instead of the seasoning they suggest?
Also have you found spray coconut oil anywhere? Mine is always semi solid as my house tends to be cold.
Have just defrosted some mince so might give these a go.

It really depends on your own taste, but anything I want to add a bit of a kick to, I love Garam masala, about 1-2 teaspoons should do it, but you can add as much or as little as you like. No, no spray coconut oil because pure coconut oil is hard in a tub, no doubt chemicals galore would have to be added to make a spray. What I do if I only need a small amount, say to grease a cake tin or just to fry off a small amount, take a small amount of oil out of the tub with a spoon, and either put it in some kitchen towel, or I just do it with my clean fingers, wipe the surface I want to grease. Hope this helps, let me know what you think of the frittata's.

[Defren]

No fuss Low Carb Custard

Serves: 4
Nutritional Information Serving size: 1/2 cup Carbohydrates: 2.25g
Ingredients

1 cup of LC Milk (I personally would use 400ml of single cream and omit the milk)
300ml cream
1 vanilla bead (I used 1 teaspoon vanilla essence)
5 egg yolks
1/3 cup of sugar replacement (spelnda etc)

Instructions

Heat the milk, cream and vanilla pod in a heavy saucepan over medium heat until just below boiling point and then remove from heat
In a separate bowl whick egg yolks and sugar and slowly pour the milk mixture into the egg mixture stiring continuously
Return to stove on low heat for 4-5 mins constantly stirring
Remove from heat when custard coats the back of a spoon and stir occasionally for 15 mins until cool
Cover the custard so a skin doesn’t form

http://lowcarbcentral.com.au/low-carb-r ... b-custard/

Sounds wonderful! Can't wait to try it, but why cover the custard, the skin's the best bit!!

I am just the poor messenger, please don't shoot me. There are always fights here for the skin too.

[xyzzy]

Credit to WJ for posting a link to this a while back ...

http://www.lowcarbcooking.co.nz/index.php?option=com_content&view=article&id=182:low-carb-bread-for-the-breadmaker-machine&catid=42:baking&Itemid=56

So we bought a brand new breadmaker off eBay for a tenner (bargain!) specifically to try and make cheap low carb bread. This is the recipe we used

7/8 cup tepid water
1 egg
1t salt
1T oil (or melted butter for a breakfast loaf)
1t sugar (the carbs from this are used in the cooking process)
2T whole cream milk powder (not skim) OR 2T plain unsweetened whey protein powder
1/4 cup oat bran
1/3 cup ground LSA (my own preference) or ground golden or plain flaxseed
1/4 cup coconut flour
3/4 cup gluten flour
2t breadmaker yeast
1/2t caraway seeds (or 1/2t cinnamon and the grated zest of an orange or lemon for a breakfast loaf)

A bit of an outlay to start with to get the ingredients but using the ingredients and suppliers I posted about here

http://www.diabetes.co.uk/diabetes-forum/viewtopic.php?f=18&t=33669&p=316833&hilit=caraway#p316833

then each loaf is working out at around 45p. Carb wise it is 5g / 100g so one doorstop slice is around 2.5g or carbs. If you like a nice strongly flavoured brown bread that has the consistency of real bread then this is ideal. Just tried a first slice with lashings of butter. mmmmm

LSA is 50% golden flax seed 33% sunflower seeds and 17% almonds so to make 100g of LSA its 50g of flax seed, 33g of sunflower seeds and 17g of almonds (we used flaked almonds)

It's going to go down a treat with Libby's (wiflibs) homemade Chicken and Leek soup which is the soup of the gods as far as I'm concerned. One of the finest soups I've ever tasted. Bacon sarnies will hopefully now make a comeback as will cheese on toast.

[rtee]

Just made the cheesy beefy frittata muffin thingies. Very tasty. Thanks Defren!

Imade them in silicone cake cases and used my halogen oven, so they were quick to cook.
I just used spices I like but have since checked out the arizona dreaming ones which are as follows:

ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.

So the muffins should be quite spicy. I'll try that next time.

I'll have to freeze some I think or eat them for every meal tomorrow! I did only make half the recipe but there's only me (did I hear an AAAWWW)

[rtee]

I found this recipe on a "normal" website and wonder if it would count as low carb?
It looks alright to me unless eaten with the potatoes they suggest!!
I guess most of the carbs are in the tomatoes?

Stuffed chicken with lemon, capers & chilli
•
• 2 large chicken breasts , with skin on
• 4 tbsp ricotta
• zest 1 lemon
• 2 tbsp grated Parmesan
• 1 tsp capers
• 1 tsp crushed chilli flakes
• 2 tbsp olive oil
• 2 garlic cloves , chopped
• 400g can chopped tomatoes
• small handful parsley

1. Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
2. Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
3. Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like. (!)
PER SERVING
500 kcalories, protein 42g, carbohydrate 7g, fat 33 g, saturated fat 11g, fibre 3g, sugar 6g, salt 1 g

[Defren]

Just made the cheesy beefy frittata muffin thingies. Very tasty. Thanks Defren!

Imade them in silicone cake cases and used my halogen oven, so they were quick to cook.
I just used spices I like but have since checked out the arizona dreaming ones which are as follows:

ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.

So the muffins should be quite spicy. I'll try that next time.

I'll have to freeze some I think or eat them for every meal tomorrow! I did only make half the recipe but there's only me (did I hear an AAAWWW)

Sorry Ruth I have just seen this. I'm glad you enjoyed them, and thanks for the feedback. I sometimes wish I lived alone. No, I'm teasing, or when I am busy and some one wants me, am I teasing, or do I mean it.

Jo.

[Jo123]

Credit to WJ for posting a link to this a while back ...

http://www.lowcarbcooking.co.nz/index.php?option=com_content&view=article&id=182:low-carb-bread-for-the-breadmaker-machine&catid=42:baking&Itemid=56

So we bought a brand new breadmaker off eBay for a tenner (bargain!) specifically to try and make cheap low carb bread. This is the recipe we used

7/8 cup tepid water
1 egg
1t salt
1T oil (or melted butter for a breakfast loaf)
1t sugar (the carbs from this are used in the cooking process)
2T whole cream milk powder (not skim) OR 2T plain unsweetened whey protein powder
1/4 cup oat bran
1/3 cup ground LSA (my own preference) or ground golden or plain flaxseed
1/4 cup coconut flour
3/4 cup gluten flour
2t breadmaker yeast
1/2t caraway seeds (or 1/2t cinnamon and the grated zest of an orange or lemon for a breakfast loaf)

A bit of an outlay to start with to get the ingredients but using the ingredients and suppliers I posted about here

http://www.diabetes.co.uk/diabetes-forum/viewtopic.php?f=18&t=33669&p=316833&hilit=caraway#p316833

then each loaf is working out at around 45p. Carb wise it is 5g / 100g so one doorstop slice is around 2.5g or carbs. If you like a nice strongly flavoured brown bread that has the consistency of real bread then this is ideal. Just tried a first slice with lashings of butter. mmmmm

LSA is 50% golden flax seed 33% sunflower seeds and 17% almonds so to make 100g of LSA its 50g of flax seed, 33g of sunflower seeds and 17g of almonds (we used flaked almonds)

It's going to go down a treat with Libby's (wiflibs) homemade Chicken and Leek soup which is the soup of the gods as far as I'm concerned. One of the finest soups I've ever tasted. Bacon sarnies will hopefully now make a comeback as will cheese on toast.

Thanks for this sounds great! Does it keep, or presumably one could freeze it.

[WhitbyJet]

This is a very easy bread recipe, just mix all ingredients together, makes a decent loaf, doesnt taste eggy or of linseed - its almost like a white loaf, I think everyone will like this one.
You can get all ingredients from a supermarket, the oat bran from H&B.
Oatbran is supposed to be good for bg control and cholesterol, google health benefits.

300g oatbran
4 slightly heaped tablespoons ground linseed (prefer to use golden linseed)
1 x 250g tub Quark
150g plain yogurt
1 tsp sea salt
1 heaped tsp ground coriander
1 heaped tbsp baking powder
6 eggs

Mix together really well, tip mixture into a greased 10" x 5" loaf tin, smooth out the top, bake at 170 degrees (fan assisted) for 40 - 50 minutes.

Around 6 carbs per slice, depending on how thick you cut it.

[maggie2]

What is quark please? They have never heard of it here and I couldn't find a translation. Can't get whey powder either.
Any alternatives?

[WhitbyJet]

What is quark please? They have never heard of it here and I couldn't find a translation. Can't get whey powder either.
Any alternatives?

You can make the oatbran bread with either Fromage blanc or lait caillé - they are similar to Quark.