1001 Low-Carb Recipes Part 4

Mash the yolks with a fork. Stir in the mayonnaise, sour cream, salmon, horseradish, onion, and salt and mix until creamy. Spoon the mixture back into the hollows in the egg whites.

Yield: 12 halves 12 halves Each with a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

Stilton Eggs This is for all you blue cheese fans! If you don't have Stilton-the particularly strong English blue cheese-on hand, go ahead and use whatever blue cheese you've got.

6 hard-boiled eggs 2 tablespoons (28 g) mayonnaise 2 tablespoons (30 g) plain yogurt 2 ounces (60 g) Stilton cheese, crumbled pretty fine 3 scallions, minced teaspoon salt or Vege-Sal Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

With a fork, mash the yolks well. Stir in the mayonnaise and yogurt. When the yolks are smooth and creamy, mash in the Stilton, leaving some small lumps and then stir in the scallions and the salt.

Spoon the yolk mixture back into the hollows in the egg whites.

Yield: 12 pieces 12 pieces Each with 3 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb.

Hammond Eggs Deviled ham gives these eggs a country sort of kick.

6 hard-boiled eggs 1 can (2 ounces, or 62 g) of deviled ham 4 teaspoons spicy brown mustard 3 tablespoons (42 g) mayonnaise teaspoon salt Paprika Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the ham, mustard, mayonnaise, and salt and mix until creamy.

Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.

Yield: Makes 12 halves Makes 12 halves Each with 1 gram of carbohydrates, a trace of fiber, and 4 grams of protein.

Cajun Eggs 6 hard-boiled eggs [image]cup (75 g) mayonnaise 2 teaspoons horseradish mustard 1 teaspoon Cajun Seasoning (page 484) Peel the eggs and slice the eggs in half.

Carefully remove the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks with a fork. Stir in the mayonnaise and mustard and mix until creamy.

Add the Cajun seasoning and blend well.

Spoon the mixture back into the hollows in the egg whites.

Yield: 12 halves 12 halves Each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.

Artichoke Parmesan Dip Serve this party favorite with pepper strips, cuc.u.mber rounds, celery sticks, or low-carb fiber crackers.

1 can (13 ounces, or 380 g) artichoke hearts 1 cup (225 g) mayonnaise 1 cup (100 g) grated Parmesan cheese 1 clove garlic, crushed, or 1 teaspoon of jarred, chopped garlic Paprika Preheat the oven to 325F (170C, or gas mark 3).

Drain and chop the artichoke hearts.

Mix the artichoke hearts with the mayonnaise, cheese, and garlic, combining well.

Put the mixture in a small, oven-proof ca.s.serole dish, sprinkle a little paprika on top, and bake for 45 minutes.

Yield: 4 servings 4 servings Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 10 grams of protein. a.n.a.lysis does not include dippers.

Spinach Artichoke Dip This is a great, equally yummy version of the previous recipe, but keep in mind that it does make twice as much dip.

1 can (13 ounces, or 380 g) artichoke hearts 1 package frozen chopped spinach (10 ounces, or 280 g), thawed 2 cups (450 g) mayonnaise 2 cups (200 g) grated Parmesan cheese 2 cloves garlic, crushed, or 2 teaspoons jarred, chopped garlic Paprika Preheat the oven to 325F (170C, or gas mark 3).

Drain and chop the artichoke hearts.

Combine the spinach, mayonnaise, cheese, and garlic in a large ca.s.serole dish (a 6-cup [1.4-L] dish is about right). Sprinkle with paprika.

Bake for 50 to 60 minutes.

Yield: 8 servings 8 servings Each with 4 grams of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable carbs and 10 grams of protein.

Curried Chicken Dip Not only will this mildly spicy dip please your friends and family, but carried in a snap-top container with a bag of cut-up veggies, it would make a great lunch.

1 can (5 ounces, or 140 g) chunk chicken, drained 3 ounces (85 g) light cream cheese 1 tablespoon (14 g) mayonnaise 2 tablespoons (20 g) minced red onion teaspoon curry powder 1 teaspoon brown mustard teaspoon hot pepper sauce, or to taste 2 tablespoons (10 g) minced fresh parsley This is pretty darned easy-just a.s.semble everything in your food processor with the S-blade in place and pulse until it's smooth. Put your dip in a pretty bowl and surround it with cuc.u.mber slices, celery sticks, and/or pepper strips.

Yield: 6 servings 6 servings Each with 7 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include vegetable dippers.

Guacamole This is a very simple guacamole recipe, without sour cream or mayonnaise, that lets the taste of the avocados shine through.

4 ripe black avocados 2 tablespoons (20 g) minced sweet red onion 3 tablespoons (45 ml) lime juice 3 cloves garlic, crushed teaspoon hot pepper sauce Salt or Vege-Sal to taste Halve the avocados and scoop the flesh into a mixing bowl. Mash coa.r.s.ely with a fork.

Mix in the onion, lime juice, garlic, hot pepper sauce, and salt, stirring to blend well and mashing to the desired consistency.

Yield: 6 generous servings 6 generous servings Each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 3 grams of protein.

This recipe contains lots of healthy fats and almost three times the pota.s.sium found in a banana.

Dill Dip This easy dip tastes wonderful with all sorts of raw vegetables; try serving it with celery, peppers, cuc.u.mber, broccoli, or whatever else you have on hand.

1 pint (460 g) sour cream small onion 1 heaping tablespoon (3 g) dry dill weed teaspoon salt or Vege-Sal Put the sour cream, onion, dill weed, and salt in a food processor and process until the onion disappears. (If you don't have a food processor, mince the onion very fine and just stir everything together.) You can serve this right away, but it tastes even better if you let it chill for a few hours.

Yleld: 1 pint 25 grams of carbohydrates and 1 gram of fiber, for a total of 24 grams of usable carbs and 16 grams of protein in the batch. (This is easily enough for 10 to 12 people, so no one's going to get more than a few grams of carbs.) a.n.a.lysis does not include vegetable dippers.

Hot Crab Dip Here's hot crab, hot cheese, and garlic-what's not to like?

1 cup (225 g) mayonnaise 8 ounces (225 g) shredded cheddar cheese 4 scallions, minced 6 ounces (170 g) canned crabmeat, drained 1 clove garlic, crushed 3 ounces (85 g) cream cheese, softened, cut into chunks Combine everything in your slow cooker and stir together. Cover the slow cooker, set it to low, and let it cook for 1 hour. Remove the lid and stir to blend in the now-melted cream cheese. Re-cover and cook for another hour.

Serve with celery, pepper, and cuc.u.mber dippers.

Yield: 8 servings 8 servings Each with 13 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs. a.n.a.lysis does not include vegetable dippers.

Clam Dip With some celery sticks and pepper strips for scooping, this would make a good lunch. Of course, you can also serve it at parties with celery, green pepper, cuc.u.mber rounds, or fiber crackers for you and crackers or chips for the non-lowcarbers.

2 packages (8 ounces, or 225 g each) cream cheese, softened cup (115 g) mayonnaise 2 to 3 teaspoons Worcestershire sauce 1 tablespoon (15 ml) Dijon mustard 8 to 10 scallions, including the crisp part of the green shoot, minced 2 cans (6 ounces, or 185 g each) minced clams, drained Salt or Vege-Sal Pepper Combine all the ingredients well. A food processor or blender works well for this, or if you prefer to leave chunks of clam, you could use an electric mixer. Chill and serve.

Yield: 12 servings 12 servings Each with just under 4 grams of carbohydrates, a trace of fiber, and 10 grams of protein. a.n.a.lysis does not include vegetable dippers or crackers.

Bacon-Cheese Dip Bacon and cheese together-It just makes you glad to be a low-carber, doesn't it?

16 ounces (455 g) light or regular cream cheese, softened 2 cups (225 g) shredded cheddar cheese 2 cups (230 g) shredded Monterey Jack cheese cup (120 ml) Carb Countdown dairy beverage cup (120 ml) heavy cream 2 tablespoons (30 ml) brown mustard 1 tablespoon (10 g) minced onion 2 teaspoons Worcestershire sauce teaspoon salt or Vege-Sal teaspoon cayenne 1 pound (455 g) bacon, cooked, drained, and crumbled Cut the cream cheese in cubes and put them in your slow cooker. Add the cheddar cheese, Monterey Jack cheese, Carb Countdown, cream, mustard, onion, Worcestershire sauce, salt, and cayenne. Stir to distribute the ingredients evenly. Cover the slow cooker, set it to low, and let it cook for 1 hour, stirring from time to time. When the cheese has melted, stir in the bacon.

Serve with cut-up vegetables, fiber crackers, or other low-carb dippers.

Yield: 12 servings 12 servings Each with 25 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs. Carb count does not include vegetable dippers or crackers.

Avocado cheese Dip This dip has been known to make my mom a very popular person at parties. Dip with pork rinds, vegetables, or purchased protein chips. It can also be served over steak, and it makes perhaps the most elegant omelets on the face of the earth.

2 packages (8 ounces, or 225 g each) cream cheese, softened 1 cups (180 g) shredded white Cheddar or Monterey jack cheese 1 ripe black avocado, peeled and seeded 1 small onion 1 clove garlic, crushed 1 can (3 to 4 ounces, or 85 to 115 g) green chilies, drained, or jalapenos, if you like it hot Combine all the ingredients in a food processor and process until very smooth.

Sc.r.a.pe into a pretty serving bowl and place the avocado seed in the middle. For some reason, placing the seed in the middle helps keep the dip from turning brown as quickly while it sits out. But if you're making this a few hours ahead of time, cover it with plastic wrap, making sure the wrap is actually touching the surface of the dip. Don't make this more than a few hours before you plan to serve it.

Yield: About 5 cups (1.1 L), plenty for a good-size party The batch contains 45 grams of carbohydrates and 9 grams of fiber, for a total of 36 grams of usable carbs and a whopping 83 grams of protein. a.n.a.lysis is for dip only. About 5 cups (1.1 L), plenty for a good-size party The batch contains 45 grams of carbohydrates and 9 grams of fiber, for a total of 36 grams of usable carbs and a whopping 83 grams of protein. a.n.a.lysis is for dip only.

Smoked Gouda Veggie Dip This dip is great with celery, peppers, or any favorite raw veggie. Combine your ingredients with a mixer, not a food processor, so you have actual little bits of Gouda in the dip.

1 package (8 ounces, or 225 g) cream cheese, softened [image]cup (150 g) mayonnaise 1 cup (150 g) shredded smoked Gouda 6 scallions, including the crisp part of the green shoot, sliced 2 tablespoons (12.5 g) grated Parmesan cheese teaspoon pepper Beat the cream cheese and mayonnaise together until creamy, sc.r.a.ping the sides of the bowl often.

Add the Gouda, scallions, Parmesan, and pepper and beat until well blended.

Chill and serve with raw vegetables.

Yield: At least 8 servings At least 8 servings Each with 2 grams of carbohydrates, a trace of fiber, and 7 grams of protein. a.n.a.lysis does not include vegetable dippers.

Dukkah My friend Lou Anne brought this Turkish "dry dip" along on a campout, and I've been nagging her for the recipe ever since. Although Dukkah is traditionally eaten with bread, it also adds an exotic, fascinating flavor to simple raw vegetables.

[image]cup (50 g) almonds or hazelnuts cup (30 g) white sesame seeds cup (20 g) coriander seeds cup (24 g) c.u.min seeds Salt and pepper to taste In a dry saucepan, toast the nuts, sesame seeds, coriander seeds, and c.u.min seeds over high heat for 1 minute, stirring constantly.

Use a food processor, coffee grinder, or mortar and pestle to crush the toasted mixture and then season it with salt and pepper. (Don't over-grind; you want a consistency similar to coa.r.s.e-ground cornmeal.) Put your Dukkah in a bowl next to a bowl of olive oil and set out cut-up raw vegetables. Dip the vegetables first into the oil, then into the Dukkah, and eat.

Yield: Just over a cup, or about 10 servings Just over a cup, or about 10 servings Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 2 grams of protein. (a.n.a.lysis does not include vegetables.) Country-Style Pate This is really good. Plus, as pate goes, it's easy to make.

6 slices bacon 2 tablespoons (28 g) b.u.t.ter 1 cup (70 g) sliced mushrooms cup (80 g) chopped onion 1 cup (225 g) chicken livers teaspoon Worcestershire sauce 2 tablespoons (28 g) mayonnaise Scant teaspoon salt or Vege-Sal teaspoon pepper In a heavy skillet over medium heat, fry the bacon until it just starts to get crisp. Remove the bacon and then drain and reserve the grease.

Turn the heat down to low and melt the b.u.t.ter and a little bacon grease in the skillet. Saute the mushrooms and onion in the skillet until they're quite limp (about 15 minutes).

While they're sauteing, fill a medium saucepan with water and bring it to a boil.

Put the chicken livers in the water (make sure you keep stirring those sauteing vegetables) and bring the water back to a boil. Cover the pan, turn off the heat, and let it sit for 15 minutes.

Drain the chicken livers. Put them in a food processor with the S-blade in place and pulse two or three times to grind the chicken livers. Crumble and add the bacon and the mushroom and onion mixture. Pulse to combine. Add the Worcestershire sauce, mayonnaise, salt, and pepper, and pulse again until well combined. Serve with celery sticks, pepper strips, or low-carb crackers.

Yield: 12 servings 12 servings Each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein. a.n.a.lysis does not include vegetable dippers or crackers.

Tuna Pate If you throw in some veggies for dipping, this versatile dish makes a great snack, first course at a dinner party, or even a fine brown bag lunch.

2 tablespoons (28 g) b.u.t.ter 2 cloves garlic, crushed medium onion, chopped 1 can (4 ounces, or 115 g) mushrooms, drained teaspoon orange extract 1 tablespoon (1.5 g) Splenda 1 package (8 ounces, or 225 g) cream cheese, softened 1 can (6 ounces, 170 g) tuna, drained 2 tablespoons (7.6 g) fresh parsley Grated rind of half an orange teaspoon salt teaspoon pepper In a small, heavy skillet over medium heat, melt the b.u.t.ter and saute the garlic, onion, and mushrooms until the onion is limp. Add the orange extract and Splenda and stir well. Cool.

Place the cream cheese, tuna, parsley, orange rind, salt, and pepper in a food processor with the S-blade in place. Pulse to blend. Add the sauteed mixture and pulse until smooth and well blended.

Spoon into a serving bowl and chill. Serve with celery sticks, pepper strips, cuc.u.mber rounds, and crackers (for the carb-eaters).

Yield: At least 6 servings At least 6 servings Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 11 grams of protein. a.n.a.lysis does not include vegetable dippers or crackers.

Tuna Puffs 1 egg 2 tablespoons (20 g) pumpkin seed meal or almond meal 2 tablespoons (20 g) rice protein powder 1 tablespoon (14 g) b.u.t.ter, melted 2 tablespoons (30 ml) half-and-half 1 teaspoons lemon juice teaspoon chili garlic paste 6 ounces (170 g) canned tuna, drained 4 scallions, sliced thin Salt and pepper to taste Easy Orange Salsa (page 496) Preheat oven to 375F (190C, or gas mark 5) and spray a mini-m.u.f.fin pan with nonstick cooking spray.

In a mixing bowl, beat the egg for a minute or so. Now stir in the pumpkin seed meal, rice protein powder, melted b.u.t.ter, half-and-half, lemon juice, and chili garlic paste.

Add the tuna, breaking it up well as you stir it in. Stir in the scallions and add salt and pepper to taste.

Spoon into prepared mini-m.u.f.fin cups and bake for 12 to 15 minutes.

When Tuna Puffs are done, place on a platter surrounding a bowl of Easy Orange Salsa.

Yield: 24 puffs 24 puffs Each with 3 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carb. a.n.a.lysis includes the Easy Orange Salsa.

Marinated Mushrooms The quality of the vinaigrette dressing makes all the difference here, so use the best you can make or buy.

8 ounces (225 g) small, fresh mushrooms 1 cups (360 ml) vinaigrette dressing (homemade or store-bought) Thoroughly wipe the mushrooms clean with a soft cloth.

Place them in a saucepan, cover them with the dressing, and simmer over medium-low heat for 15 minutes.

Chill and drain the mushrooms, saving the dressing to store any leftover mushrooms in. (You can even simmer another batch of mushrooms in it when the first batch is gone.) Arrange the mushrooms on lettuce with toothpicks for spearing.

Yield: Depending on the size of your mushrooms, this will make about 12 to 15 servings Depending on the size of your mushrooms, this will make about 12 to 15 servings Each with about 1 gram of carbohydrates and not enough fiber or protein to talk about.

Garlic Cheese Stuffed Mushrooms These are the easiest stuffed mushrooms you'll ever make and really yummy, too.

6 small portobello mushrooms, totaling 6 ounces (170 g) 1 package (6 ounces, or 170 g) garlic and herb spreadable cheese (such as Boursin or Alouette) 2 tablespoons (10 g) crushed pork rinds Preheat oven to 350F (180C, or gas mark 4).

Wipe the mushrooms clean and remove the stems (save them to slice and saute to serve over steaks or in omelets). Divide the cheese between the mushroom caps. Sprinkle each one with a teaspoon of pork rind crumbs.

Arrange your mushrooms in a shallow baking pan. Add just enough water to cover the bottom of the pan. Bake for 30 minutes and serve hot. These are good with the Mustard-Horseradish Dipping Sauce (page 477), but they're just fine as is.

Yield: 6 servings 6 servings Each with 1 g protein; 1 g carbohydrate; trace dietary fiber, 1 g usable carb.

Spinach Stuffed Mushrooms People scarf these right down!

1 pounds (680 g) mushrooms, wiped clean 2 tablespoons (28 g) b.u.t.ter cup (80 g) chopped onion 4 cloves garlic, crushed 10 ounces (280 g) frozen chopped spinach, thawed 4 ounces (115 g) cream cheese teaspoon pepper teaspoon salt or Vege-Sal 1 teaspoons Worcestershire sauce cup (25 g) Parmesan cheese, plus a little extra for sprinkling Preheat oven to 350F (180C, or gas mark 4).

Wipe the mushrooms clean and remove the stems. Set the caps aside and chop the stems fairly fine.

In a large, heavy skillet, over medium-low heat, melt the b.u.t.ter. Add the chopped stems and the onion. Saute these until the mushroom bits are changing color and the onion is soft and translucent. Add the garlic, stir it up, and saute for another couple of minutes.

While that's happening, dump your thawed spinach into a strainer and press all the water out of it that you can. Now stir it into the mushroom-onion mixture. Next, stir in the cream cheese. When it's melted, add the pepper, salt, Worcestershire sauce, and Parmesan.

Stuff the spinach/mushroom mixture into the mushroom caps. Arrange the stuffed caps in a baking pan as you stuff them.