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| | From:  Genie· (Original Message) | Sent: 4/28/2008 8:04 PM |
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| | | From: Genie· | Sent: 4/28/2008 8:06 PM |
Low-Carb Ketchup---Dutchie 48 ounces tomato juice
1/2 cup vinegar
2 tablespoons sugar substitute
1 teaspoon dry chopped onion
1 teaspoon dry chopped garlic
1 teaspoon dry chopped green pepper
Boil all ingredients together until thick and reduced to about half the amount of liquid. Store in refrigerator.
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| | | From: Genie· | Sent: 4/28/2008 8:06 PM |
| Low Carb Creamy Horseradish Sauce
1 cup dairy sour cream
¼ cup mayonnaise
2 tbsp. prepared horseradish
1 tsp. lemon juice
½ tsp. dry mustard
¼ tsp. Worcestershire sauce
In a small bowl, combine all ingredients; blend well. Refrigerate until ready to
serve with roast beef or steak strips.
Makes about 1 ½ cups/24 tbsp. This will keep in the fridge for several weeks.
Total calories: 918 calories, 9.5 grams of carbohydrate
Per serving (1 tbsp.): 38 calories, 0.4 grams of carbohydrate
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:07 PM |
Jellied Cranberry Sauce - Genie
Ingredients: - 1 pint fresh cranberries
- 1/2 to 1 cup Splenda (your sweetness preference)
- 1 small box J-ello Sugar Free Cranberry Gelatin
- Dash of allspice
- Dash of cloves
- 2 drops of red food color [optional]
- Liquid sweetener (sacharine, cyclamate, etc)
equal to 2 teaspoons sugar
Cook cranberries in water for ten minutes (or until they "pop"). Add Splenda® and spices and cook an additional 15 minutes, keeping water level covering berries. Press through a colander, strainer or cheesecloth (or add entire mix to blender or food processor.) Set aside.
Prepare Cranberry Jello according to directions on package, skimping on the cold water just a bit. Add liquid sweetener and then mix well with cranberry mixture. Add food coloring if desired.
Pour into mold or loaf pan* and refrigerate well till set. Slice and serve with Roast Turkey or chicken dishes.
* For a slice of nostalgia, pour into empty cans (the kind canned vegetables come in... well cleaned, of course) and you'll have cranberry sauce that looks like it slid right out of the can! ;)
Makes 6 servings. 3.5 gram per serving.
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:08 PM |
Barbecue Sauce for Low Carb Diets Maryfran
1 cup Tomato sauce
3 tb. worchestershire sauce
2 tb. brown sugar { I use Sugar Twin Brown sugar]
4 tb. Vinegar
1 tea. Liquid Smoke { Take it easy with this}
5 pks. Splenda
Mix together and cook 10 minutes over low heat. Add to anything you like or use as a dip.
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:08 PM |
Bearnaise Sauce Yield: 4 servings 1/4 cup vinegar
1/4 cup white wine
1 teaspoon tarragon
1 tablespoon scallion, minced
1/2 cup butter
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter, 1 tablespoon at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets. Yields 1 1/2 cups (6 tablespoons per serving). Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol | |
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:10 PM |
Caper Sauce - Shirley Yield: 12 servings 1 cup mayonnaise
1 tablespoon horseradish
1/4 cup capers
1 tablespoon white vinegar
1/4 cup sour cream
1/2 teaspoon sugar
1 tablespoon Dijon-style mustard Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef with Caper Sauce or with any roast beef. Per Serving: 148 Cal (94% from Fat, 2% from Protein, 4% from Carb); 1 g Protein; 16 g Tot Fat; 2 g Carb; 0 g Fiber; 16 mg Calcium; 0 mg Iron; 196 mg Sodium; 13 mg Cholesterol |
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:21 PM |
Low Carb Ketchup 6 ounces tomato paste
2 tablespoons white vinegar
3 tablespoons sugar substitute like Splenda
1/2 teaspoon garlic powder
1/2 teaspoon onion juice
1/8 teaspoon allspice
1/8 teaspoon salt
1 1/4 cup water Mix all ingredients together in a small saucepan and heat over low heat for 15 minutes to blend flavors and reduce. Chill and store in refrigerator. Put in a squeeze bottle for easy dispensing and shake well before using. | |
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:06 AM |
Basic Low Carb Pie Crust
Ingredients: - 3/4 cup plain whey protein powder or soy flour
- 1/4 cup oat flour
- 1/4 cup almond flour
- 1/2 cup non-transfat shortening or lard
- 1-2 Tablespoons very cold water
Mix together whey protein powder (or soy flour), oat flour, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done.
Add water, 1 Tablespoon at a time until dough can hold together.
Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions.
If you need a completely baked crust (for cream fillings or no-bake cheesecake etc), pierce crust with a fork and bake at 350°F for 5 to 10 minutes. Watch it closely to prevent burning!
Entire crust has 30 grams net carbs made with whey powder or 37 net grams made with soy flour.
NOTE #1: Keep in mind whey protein powder is 2 grams of carbs or less (many are zero carb) and should not be confused with "sweet whey" found in many health food stores (it's very high carb.)
NOTE #2: To add flavor to the regular pie crust recipe, add any ONE of the following (and if your filling is a sweet one, a Tablespoon of Splenda can be nice as well):
- 2 teaspoons lemon peel
- 1 teaspoon orange peel
- 2 Tablespoons baking cocoa
- 2 teaspoons cinammon
- 1/4 teaspoon nutmeg
- 1 teaspoon instant coffee to water
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:06 AM |
Batter For Frying LC
Ingredients: - 2 extra large eggs at room temp, separated
- 1/4 teaspoon cream of tartar
- 2 Tablespoons soy flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground celery seed
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 Tablespoons grated parmesan cheese
Beat egg whites until foamy; add cream of tartar and continue beating until stiff but not dry. Set aside. In a separate bowl beat egg yolks, then gently fold yolks into beaten egg whites, being careful not to break down whites. In small bowl combine soy flour with salt, baking powder, and spices and sift to mix well. Carefully add to egg mixture and completely incorporate. Fold in parmesan cheese.
Use this as a batter for either deep or shallow frying. Try deep frying vegetables such as zuchinni, eggplant, or cauliflower. If desired, ingredients can be coated with additional parmesan cheese before coating with batter for frying.
Makes 1/2 cup of batter. 6 grams net carbs in entire recipe.
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