Low Carb Recipes

Winter Warming Sour Soup

500 g pork shoulder
1 carrot
1/2 head of cabbage
1/4 bulb celeriac
1 small parsnip
1 leek
1 fat clove of garlic
Salt, thyme, caraway seed, pepper corns, 1 bay leaf
4 tbsp sour cream
1 tsp guar gum
1 splash of vinegar

Chop all vegetables, place in a pan with spices and the pork, cover with water and simmer until meat is tender. Remove the meat, cut into small cubes, stir guar gum into sour cream, add to soup, bring to the boil, put the meat back into the broth, add a splash of vinegar, adjust seasoning.

Divine with a slice of buttered oatbran bread (see recipe above).

It looks like this:
http://rezepte.krone.at/rezepte/index/v ... pp_n156642

Harissachicken with olives and Gremolata

This is a warming dish, not for the faint hearted

8 chicken portions
8 fat cloves of garlic, unpeeled
150 g green olives, stones removed
50 g Ketchup (I make my own sugarfree ketchup)
1 tbsp Harissapaste (Chilipaste)
1 tsp sweetener
salt and freshly ground pepper
400ml good chickenstock
400 g tomatoes, cut into quarters

For the Gremolata (I used the frozen, ready to use herbs)
50 g parsley, finely chopped
50 g corinander, finely chopped
1 tsp lemon juice
rind of half a lemon, finely grated
2 cloves of garlic, peeled and chopped
salt and freshly ground pepper

preheat oven to 200C
mix all ingredients for the Gremolata, set aside
now mix together the unpeeled garlic cloves, stoned olives, ketchup, harissapaste, sweetener, chicken stock, salt and pepper and add to the chicken pieces, leave to marinate for an hour
grease a baking tray or dish, place chicken on top, pour over the marinade and finally the quartered tomatoes, cook for about 30 minutes, serve with the gremolata and shirataki noodles (if you are low carbing) or side dish of your choice

Moussaka

Moussaka
Ingredients for 4 people:

3 tablespoons olive oil
1 finelychopped onion
4 fat cloves garlic (chopped)
500 grams minced lamb
1 small can tomato paste
125 ml red wine
250g passata
salt
cinnamon
2 cloves
nutmeg
2 aubergines, sliced
200 grams cream cheese
50 ml cream
1 egg
50 grams feta cheese

Preheat the oven to 220 degrees.
Heat 1 tablespoon oil/clarified butter in a pan and fry the onions for about 3 minutes on medium heat temperature until they are translucent. Add the garlic and fry for 30 seconds. Then add the minced lamb and fry until brown on all sides, breaking up any clumps.
You might want to drain off some of the fat, but thats personal choice, add the tomato puree, cook for about 1 minute. Add the wine, the sieved tomatoes, salt, cinnamon and cloves. Let this simmer for about 10 minutes.

While the sauce is simmering, brush the aubergine slices with fat, and place on a baking sheet, bake for about 12 minutes in the preheated oven. Make sure they dont overlap and flip them over half way through the cooking time.

In a small saucepan stir the cream cheese, cream and nutmeg together over low heat until you have a smooth sauce, leave to cool a little, stir in the egg.

Turn the oven to 175 degrees.
Put a layer of meat sauce in the bottom of a baking dish, place a layer of eggplant slices on top. Then another layer of sauce and then half the white sauce. Repeat the layers and finish with one last layer of feta cheese. Bake 25 minutes in the oven.

Lovely with a slice of low carb bread on the side.

I usually make double quantity, it freezes well. As always adjust seasonings to your taste.

xyzzy said:

A recipe from Mrs xyzzy

Double Choc Nut Muffins

Click to expand...

in the oven and looking good :lol:

I asked my mrs. to make me some of these. She loves to bake but I don't usualy eat what she makes...

Fingers crossed she get's into the kitchen to make these soon...

mmmmmmmm!!!

Hi. Been reading that coconut flour is good for us so having a go with it. But what about dessicated coconut? I always thought this was very sweet so is it ok to have? :?

just make sure you get the unsweetened type

Thanks, will try it

BAKED ACORN SQUASH WITH APPLE STUFFING

Ingredients

- 2 small acorn squash (1-1/2 pounds total), halved and seeded
- 1 large or 2 small apples, peeled, diced
- 2 tablespoons diced celery
- 2 tablespoons finely chopped onion
- 2 teaspoons margarine, melted
- Pinch of salt
- Pinch of freshly ground pepper

Directions

Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.

Place the squash cut side down in a baking pan. Bake 20 minutes.

While the squash is baking, combine the apples, celery, onion,
margarine, and 2 tablespoons water in a medium bowl; mix well.

Turn the squash, cut sides up. Sprinkle with salt and pepper.
Divide the apple mixture to fill the cavities of the squash.
Bake the stuffed squash halves, covered with foil,
for 30 minutes more. Serve hot.

Nutritional Information (Per Serving)
Calories: 87; Protein: 1 g; Sodium: 63 mg;
Cholesterol: 0 mg; Fat: 2 g; Dietary Fiber: 5 g;
Sugars: 10 g; Carbohydrates: 18 g
Exchanges: 1 Starch

SWEET POTATOES WITH A HINT OF ORANGE

Ingredients

- 2 pounds sweet potatoes, cooked
- 2 tablespoons margarine, melted
- 1/2 teaspoons ground cinnamon
- 16 apricot halves, dried
- Orange slices, fresh

Directions

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon.
Pour over the potatoes.
Arrange the apricot halves on top.
Cover the dish and bake in a 425F oven for about 15 minutes.
Add the orange slices and serve.

Nutritional Information (Per Serving)
Calories: 185; Protein: 3 g; Fat: 7 g; Carbohydrates: 18 g
Exchanges: 1 Bread/Starch, 1 Fruit, 1 Fat

FRESH CRANBERRY AND WILD RICE STUFFING

Ingredients

- 1/2 cup wild rice, uncooked
- 1 cup water
- 1/4 cup raisins, dark or golden
- 5 scallions, chopped
- 1 tablespoon canola oil
- 1/2 cup celery, or fennel bulb, chopped
- 1 cup fresh cranberries
- 1 tablespoon orange rind-grated
- 1/2 teaspoon dried thyme

Directions

Put the wild rice in a saucepan.

Add the water and raisins and cook over medium heat
for 1 hour, or until the rice is tender. Drain.

Saute the onions and celery (or fennel bulb)
in the oil until tender.

Add the cranberries, orange rind, thyme and rice.

Serve as a side dish; this stuffing goes great with
poultry dishes such as cornish game hen, as well as
lighter pork dishes such as pan seared pork loin.

Nutritional Information (Per Serving)
Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg;
Fat: 2 g; Carbohydrates: 26 g
Exchanges: 2 Starch/Bread

Have just made the bread whitbyjet recommended and it was just lovely. I used fromage blanc as suggested and next time will make two as it freezes very well. To date I haven't found a bread that tasted like bread especially as I don't have a breadmaker but this recipe is great. Have to be honest and say it is fairly expensive but one loaf will probably last me a week and if I make two then it becomes more economical.

maggie2 said:

Have just made the bread whitbyjet recommended and it was just lovely. I used fromage blanc as suggested and next time will make two as it freezes very well. To date I haven't found a bread that tasted like bread especially as I don't have a breadmaker but this recipe is great. Have to be honest and say it is fairly expensive but one loaf will probably last me a week and if I make two then it becomes more economical.

Click to expand...

Thank you for the feedback, its a good recipe isnt it? You can add seeds to the dough, eg a few poppyseeds, sunflower, sesame seeds.
Its definitely one of the best lower carb bread recipes that I have found so far, I have tried it with yeast instead of baking powder, but to be honest there wasnt much difference in flavour, with yeast you have to leave it to prove for a while, whereas with baking powder you mix the whole shebang and shove it into the oven and thats it!!

Cheers for the link to some tasty diabetic suited recipes! xx

anyone else tried WJ's recipe for bread and if so what do they think of it. I don't make anything else now as it's the best I've had.

maggie2 said:

anyone else tried WJ's recipe for bread and if so what do they think of it. I don't make anything else now as it's the best I've had.

Click to expand...

thanks for the feedback maggie2
I used to bake the NZ bread until my DH discovered that he has a problem with wheat gluten, we have the oatbran bread instead and it really is good.
In preparation for Christmas I have used the oatbran bread to make a breadsauce, it works really well for that too.

Hi WJ any ideas for christmas pudding? Would be nice :clap:

maggie2 said:

Hi WJ any ideas for christmas pudding? Would be nice :clap:

Click to expand...

Last year I made a chocolate pudding laced with Cointreau, added dried blackberries, blueberries and raspberries (dried berries in the oven).
People preferred it to the traditional Christmas pudding.

i found this recipe online what do you think


Almond-Crusted Butter Cake

1/4 cup sliced almonds
3 cups almond flour
1/3 cup unflavoured whey protein powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup granulated erythritol (I used Swerve)
3 large eggs
1 tsp almond extract
20 drops stevia extract
1/2 cup almond milk

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond and stevia extracts.

Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 7.1 g of carbs and 3.2 g of fiber. Total NET CARBS = 3.9 g.

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