Category Archives: Vegetables

Keto Mushroom Walnut Pate

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Keto Mushroom PateKeto Mushroom PateKeto Mushroom Walnut Pate. I have been fortunate to have many fabulous foods in my lifetime and of course I have not always made or tasted everything, are you kidding me? This keto mushroom walnut pate was one of them until recently when a friend put her recipe on instagram. Her’s was made with lentils but Taffiny suggested mushrooms as an alternative. I put a little of my own spin on it and it is indescribably delicious. So thank you Taffy, for not only this wonderful new taste treat but, a new recipe too. You’re gonna love not only how this tastes but also how easy it is to make. Served as a side dish with steak? Oh Yeah Baby. Now if Appetizers and pates are your thing I do a pretty mean Chicken Liver Pate too.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Mushroom Walnut Pate
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Ingredients
  1. 1 Lb Room Temperature Mushrooms (Any Mix You Like-I Used Buttons)
  2. 1 C Toasted Walnuts
  3. 1 Medium Yellow Onion
  4. 2 T Butter (Divided)
  5. ¼ C Olive Oil (Divided) +More If Needed
  6. 2 T Tamari
  7. 1½ T Balsamic Vinegar
  8. 1 T Cooking Sherry
  9. ¾ t Porcini Powder*** (Optional And Only If You Have It)
  10. ¾ t Dried Thyme
  11. ½ t Salt
  12. ¼ t Pepper
  13. Fresh Thyme Leaves (Optional Garnish)
Instructions
  1. Rough chop onion and on medium low sauté with 1 T butter and 1 T olive oil to golden brown-about 20-25 minutes. Set aside to cool.
  2. Thinly slice mushrooms.
  3. Add 1 T butter and 4 T olive oil to a large sauté pan on medium high, heating until butter begins to brown. Add mushrooms but do not stir for at least 4-5 minutes. Stir and let cook another 4-5 minutes or until beginning to brown. Stir one more time making all mushrooms have a bit of brown.
  4. Preheat oven to 325° and toast walnuts 8-10 minutes. Don’t leave them as they can burn. Set aside to cool.
  5. When the onions and walnuts are ready, make the pâté.
  6. Dump everything (except fresh thyme if you have it) into a processor and processor well. It will never get totally smooth and it’s not supposed to be.
  7. Taste and correct any seasonings.
  8. Arrange on serving dish and garnish with fresh thyme.
  9. Serve with a low carb veggies, toast points or a good steak.
  10. 6 Servings
  11. 289 Calories, 5.7g Protein, 27.3g Fat, 7.7g Carbs, 2.7g Fiber, 5.0g Net Carbs
Notes
  1. This pate may be served warm or cold.
  2. Using a mix of mushrooms may give you a slight variation of flavors but it's still gonna turn out brown.
  3. If you don't have porcini powder then you can substitute ¼ C dried and reconstituted porcini mushrooms.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Salad

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Keto Eggplant SaladKeto Eggplant SaladKeto Eggplant SaladKeto Eggplant Salad. I hope you think the pictures of this keto eggplant salad look good because the salad is as good as that picture looks. It can also be used as a dip or spread with low carb vegetables, I actually used it to smear on fried chicken skin chips and I’ll bet it would be pretty tasty with fried pork rinds too.

I have shown a couple of ways to cook the eggplant and the cubed is the easiest. I also used sliced red onion but I think it may just be easier to dice them and sprinkle over the top. Gads, this is so good. Using jarred roasted eggplant is also an alternative to sautéing raw eggplant and really quite easy to use. I have put a couple of pics up for you to see and any way you make keto eggplant salad, it’s divine to eat.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Eggplant Salad
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Ingredients
  1. 2 Lbs Eggplant
  2. 6 T Olive Oil (Don’t Worry If You Need More)
  3. 3 T Sugar Free Rice Wine Vinegar
  4. 1 T Red Wine Vinegar
  5. 1½ t Balsamic Vinegar
  6. 1½ t Garlic Paste***
  7. ¼ C Finely Chopped Cilantro
  8. 2 T Minced Jalapeno Peppers (I Use Pickled Jalapenos)
  9. 4 Medium Dice Roma Tomatoes
  10. 2 t Salt (More To Taste If Wanted)
  11. ½ C Toasted Walnuts
  12. ½ Small Red Onion Either Finely Diced or Sliced Paper Thin (Shallots Work Equally As Well)
Instructions
  1. Toast walnuts at 325° for 8-10 minutes being careful not to burn them.
  2. Peel and slice eggplant into ¾” cubes.
  3. In very large skillet set to medium, heat 3 T olive oil.
  4. Add eggplant cubes, and drizzle last 3 T olive oil and leave to cook 10-15 minutes.
  5. Stir well,let cook another 5-7 minutes, repeating this for 50-60 minutes until eggplant is cooked and soft.
  6. Let eggplant cool and put into fridge until ready to assemble your salad.
  7. In a large bowl mix all three vinegars, garlic paste, cilantro, jalapeno peppers and salt.
  8. Blend in tomatoes and allow to sit 15 minutes.
  9. Blend in cold eggplant. If it seems dry add a little olive oil.
  10. Put into a large serving bowl, sprinkle with toasted walnuts, and decorate with onions.
  11. 8 Servings
  12. 184 Calories, 3.0g Protein, 16.3g Fat, 10.6g Carbs, 5.2g Fiber, 5.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Mushroom Lasagna

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Keto Eggplant Mushroom LasagnaKeto Eggplant Mushroom LasagnaKeto Eggplant Mushroom Lasagna. It would be customary to think of lasagna with a red sauce but no, this keto eggplant mushroom lasagna is made with a white wine cream sauce. I know it is not much to look at but boy oh boy is it good, assuming you like eggplant, cheese, mushrooms and oozy gooey food.  If you have looked at many of my dinner plates you have seen lots of eggplant as a side dish but this takes center stage on the plate. Your portion will be larger than mine as I only made ⅓ the recipe and because I always eat many other things with dinner. Despite the picture, there is no basil in the recipe…I ate it with my tomatoes…with abandon.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Eggplant Mushroom Lasagna
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Ingredients
  1. 3 Medium Eggplant
  2. ½ C Olive Oil
  3. ½-¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ Medium Onion
  6. ¼ C White Wine
  7. 2 C Mozzarella Cheese
  8. ¾ C Heavy Cream
  9. 4 Oz Cream Cheese Room Temperature
  10. ⅓ C Parmesan Cheese
  11. 2 t Dried Marjoram
  12. 1 t Salt
  13. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese until smooth, add heavy cream, salt, pepper, and marjoram and mix well.
  3. Peel eggplant (or not) and slice into 1" rounds.
  4. Drizzle oil on rounds and cook on medium low until nicely browned and beginning to collapse. You will probably need to do this in 2-3 repeats and if you need more olive oil for pete's sake add it.
  5. Slice mushrooms, sauté in 2 T butter and set aside.
  6. Mince onion, sweat in 1 T butter until translucent and soft, add back mushrooms, add white wine and simmer until very little wine remains.
  7. Smear a little heavy cream sauce in 8x8" glass baking pan, put down as many eggplant rounds as you can manage and smear ½ of what's left on top. Next put ½ of mushroom onion mixture, sprinkle half the mozzarella and then sprinkle with ½ Parmesan cheese.
  8. Repeat.
  9. Put into oven about 20-25 minutes or until bubbly around the edges and the cheese is oozy goozy throughout.
  10. Let rest on counter 10 minutes and serve it up.
  11. 6 Servings
  12. 572 Calories, 12.2g Protein, 49.6g Fat, 6.4g Carbs, 1.0g Fiber, 5.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Parmesan Tomatoes

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Keto Italian Parmesan TomatoesKeto Italian Parmesan TomatoesKeto Italian Parmesan Tomatoes. I have to say that it seems a bit silly for me to post this recipe and then again, sometimes we just need a little reminder of things long past. Keto Italian Parmesan tomatoes are delicious, ridiculously easy, were all the rage served in some high-end restaurants in the 60’s and 70’s and then fell out of favor (and for good reason) as chef’s began to present newer and much spiffier vegetable side dishes. This really has actually been considered more of a plate garnish but I have always considered them as a side dish. You may wish to use my sugarfree Italian Herb Mix which is many times less expensive or, if you have a favorite, then go for it and I have listed them below. Yes, you can use tiny little tomatoes too. As “they” say, and whoever “they” are; size does not matter.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.

Parmesan Tomatoes
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Ingredients
  1. 4 Roma Tomatoes (or Cherry Tomatoes)
  2. 2 T Olive Oil
  3. 2 T Parmesan Cheese
Dry Italian Herbs
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Instructions
  1. Preheat oven to 450°
  2. Mix 1 t Italian herbs with 2 T Parmesan cheese. (Jar the rest of the herbs for later use).
  3. Cut tomatoes in half, drizzle olive oil over them and gently toss to coat.
  4. Lay tomato halves cut side up on foil lined sheet pan.
  5. Sprinkle Parmesan herb mix over all.
  6. Bake for 15-20 minutes or until cooked.
  7. 4 Servings
  8. 91 Calories, 2.3g Protein, 8.3g Fat, 3.5g Carbs, 1.1g Fiber, 2.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Rind Zucchini Latkes

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Keto Pork Rind Zucchini LatkesKeto Pork Rind Zucchini LatkesPork Rind Zucchini LatkesKeto Pork Rind Zucchini Latkes.  I was in the grocery store the other day and ended up buying a couple of zucchinis with nothing particular that I had in mind to do with them.  This is not necessarily a good way to buy food but um, I do it more often than from time to time.  I also had gotten a couple of jars of a new Pork Rind Crumbs from Netrition and I have been anxious to try them.  So, not having any idea how it would turn out but knowing it would be super easy, I decided to try making these.  Well Oh Lordy, besides being kind of pretty they are also so good.  I put the recipe for Asian Dipping Sauce with them, but they really do shine with a traditional dollop of sour cream.  They have a perfect pork flavor which is quite striking with the sour cream and just OK with the dipping sauce but neither has carbs to speak of so-your choice and either way, these keto pork rind zucchini latkes are the bomb.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pork Rind Zucchini Latkes
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Pancakes
  1. 2 C Grated Zucchini (About 2 Smallish)
  2. 2 Eggs
  3. ½ C Ground Pork Rinds (2 Oz)
  4. ¼ C Green Onion Tops
  5. 6 T Olive Oil
  6. 6 T Sour Cream
Asian Dipping Sauce If Wanted
  1. ¼ C Tamari Sauce
  2. 3 T Water (+ More If Wanted)
  3. 1 T White Vinegar
  4. 1 T Minced Green Onion Tops
  5. ¼ t Crushed Garlic***
  6. ¼ t Powdered Ginger
  7. Pinch Dried Chili Flakes
  8. Mix all ingredients.
Instructions
  1. Beat Eggs.
  2. Grate Zucchini into a bowl and add ground pork rinds, green onions, eggs, and mix thoroughly.
  3. Cooking 3 at a time, heat 3 T olive oil and using a ¼ C scoop, add to oil and mash to flatten. Sauté until nicely browned, turn, and repeat. Now repeat this process again to finish last 3 latkes.
  4. 6 Servings With Sour Cream
  5. 194 Calories, 9.1g Protein, 16.8g Fat, 2.0g Carbs, .5g Fiber, 1.5g Net Carbs
  6. 6 Servings With Dipping Sauce
  7. 172 Calories, 9.9g Protein, 14.3g Fat, 2.3g Carbs, .5g Fiber, 1.8g Net Carbs
Notes
  1. Don't worry if you have a little extra zucchini-just use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Cucumber Rounds

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Keto Tomato Cucumber RoundsKeto Tomato Cucumber RoundsKeto Tomato Cucumber RoundsKeto Tomato Cucumber Rounds.  I don’t know if anyone who reads and/or uses the recipes on this site has noticed this or not, but I do not have any categories under breakfast or snacks and I have lots of recipes under Appetizers,  Salads, and a few others under Odd Balls.  I personally do not believe in eating snacks and I pretty much eat once a day at around 3:00-4:00 in the afternoon.  I have eaten this way most all my adult life and about the only things that have changed are the amounts and to a lesser extent, what I eat.  This recipe is one that I would put under appetizers but it is actually eaten all over the Mediterranean and Middle East nearly everyday for breakfast. Yes, there are a few variations but not too many.  They eat pita bread and certainly lots of cheese.  People use the spices shown in copious amounts for breakfast, lunch, and dinner.  I didn’t use olives because they are easier to eat with your fingers without them, and olives are always pretty much used as a scoop and conveyance vehicle for dips like hummus, real yogurt etc.  When I was in Dubai in 2010 I was introduced to this breakfast and have eaten and loved it ever since.  Me?  I eat mine as dinner-in a bowl-or…sometimes make it for dinner guests as shown-or…eat it as my salad.

These Keto Tomato Cucumber Rounds should be about 2-3 bites so be careful as you eat them because they are so good, you may end up like me, stuffing yourself with no room left for dinner. As an appetizer I would allow two rounds, as breakfast four rounds, as salad whatever you can get on the plate, and as dinner in a bowl, just pile it in there.  I try to take pictures before adding olive oil because it makes them so dark but rest assured…I do use it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Mediterranean Tomato Cucumber Rounds
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Ingredients
  1. 2 Large Roma Tomatoes
  2. ½-¾ Cucumber
  3. ¼ C Labne (Or A Really Thick Yogurt)
  4. 1 t Mint
  5. 1 t Sumac
  6. 2 t Aleppo Pepper
  7. 2 t Za’atar
  8. 2 t Black Seed (Sativa)
  9. Salt
  10. 2-3 T Olive Oil
Instructions
  1. Slice each tomato into 8 ⅛” rounds trying to get 8 slices per tomato. Plate.
  2. Partially peel cucumber, slice into 16 rounds, spread top with 1 t labne and place on top of tomato.
  3. Lightly salt labne.
  4. Sprinkle with all spices then drizzle with olive oil.
  5. 8 Servings As Appetizer
  6. 48 Calories, .6g Protein, 3.9g Fat, 2.9g Carbs, 0.5g Fiber, 2.4g Net Carbs
  7. 4 Servings As Salad or Breakfast
  8. 97 Calories, 1.2g Protein, 7.8g Fat, 5.8g Carbs, .9g Fiber, 4.9g Net Carbs
Notes
  1. I don’t know how to tell you to use yogurt other than what I am showing. For the most part American yogurt, is too thin and watery so all I can say, you need a good quality thick high fat yogurt.
  2. Now, in Mediterranean and Middle East cuisine all of this would be drizzled copiously with olive oil and you may surely do this and it makes it a little less easy to eat with your fingers but hey, just lick you fingers.
  3. You serve this to anyone and they are going to KNOW they have had something different from what they have every had before.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Scalloped Daikon Radishes

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Keto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon Radishes.  So…we had a new Eastern European Market open here in Portland, I went to see what it was about but what I was really looking for was veal-in any form I could get it.  No primal cuts of any kind but they did have veal sausages (what I would call real bratwurst or weisswurst) but I had never seen nor tasted veal baloney so I bought some.  Oh for heaven’s sake.  To best describe it I would call the consistency a combination of heavy cream and butter-it is that creamy-anyway to die for.  Just because I could, I also bought some black radishes and when I got home, I decided to use a combo of both, coming up with this keto scalloped daikon radishes recipe.  What? You ask. The recipe says daikon radishes.  Well, here’s the deal.  I did make it with the black radishes but they were large, a little tough, and took forever to cook, so I switched the recipe to daikon radish which will par-boil and soften in about 15-20 minutes or, about the same time it takes to boil potatoes for scalloping.

This Keto Scalloped Daikon Radishes recipe is a take on one of my old (cheap) college favorites. Back in the day and in my case the late 60’s, one of the least expensive foods you could buy were potatoes. At the time, potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb. So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.  The recipe card calls for cubed ham since I’m pretty sure you won’t find veal baloney anywhere anytime soon.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Scalloped Daikon Radishes
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Ingredients
  1. 2 Lbs Cut ¹⁄₁₆" Sliced Daikon Radish. I Quarter Them After Slicing (On A Mandoline). The Idea Is To Have Pretty Much Bite And Evenly Sized Pieces.
  2. ½ Lb Good Quality Cubed Ham And Shaved Is Good Too. (No Water Added Ham If Possible)
  3. 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
  4. 1 Small Diced Onion
  5. 1½ C Heavy Cream
  6. ¼ C Green Onion Tops
  7. 1 T Butter (Divided)
  8. 2 t Dry Mustard Powder
  9. 2 t Chicken Base
  10. ¼ C Parmesan Cheese
  11. ¼ C Pork Rind Dust
  12. 1 t Pepper
Instructions
  1. When ready, preheat oven to 350°.
  2. Peel & slice daikon radishes, cover and simmer until fork tender 15-20 minutes depending on how thick you cut them. They should look translucent as the pic shows. Drain well and put into a large bowl.
  3. Quickly sauté ham in 1 t butter and add to radishes.
  4. Sauté onion in remaining butter until just softened and add to bowl.
  5. Add ½ cheese and green onions to bowl & mix well.
  6. Heat heavy cream, mustard powder, pepper, and chicken base & reduce slightly.
  7. Pour cream mixture into bowl and mix well.
  8. Mix Parmesan cheese and ground pork rinds.
  9. Put into glass casserole dish, top with remaining cheese, and top all with Parmesan cheese mix.
  10. Put into oven and bake until bubbly around all the edges and topping is lightly browned.
  11. 8 Servings
  12. 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
  13. 6 Servings
  14. 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
Notes
  1. I make this all at once so the ingredients are still warm and so that the topping will not over brown. You can easily let this all sit on the counter for a while but if it gets cold, turn oven to 325° so topping will not over-brown before casserole is finished heating.
  2. I needed to sprinkle paprika to take pictures for contrast, otherwise all I got was white which is why there is no paprika in the ingredients list.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Loaded Red Radishes

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Keto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red Radishes.  Not long ago I did a recipe for Smashed Red Radishes and that recipe led to this one.  I’ll not bore you with how I got to them but you can read all about it on the other recipe.  Of course this is a take on what might be hashed brown potatoes with nearly none of the carbs and with a couple of eggs on top, and with some bacon or sausage, this makes a terrific power-punched breakfast or in my case, dinner.  After these keto loaded red radishes I will be done with red radish recipes, at least for awhile, and I am hoping you can see by now that they make a great, versatile potato substitute.

The only thing I can think of that they are no so good for is mashing.  They look like some kind of pink applesauce with salt, pepper, and butter.  Tasted great but it’s kind of hard to get past the look and your kids;  would probable think they were pretty nifty.

 

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Loaded Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. Bacon Fat (Divided)
  5. 4 Oz. Shredded Cheddar Cheese
  6. 4 Strips Baccon Cooked And Crumbled
  7. ¼ C Sour Cream
  8. ¼ C Green Onion Tops
  9. Salt & Pepper
Instructions
  1. Cook and crumble bacon and save fat. Set aside.
  2. Cut Green onions.
  3. Sliver onions and sauté in 1 T of bacon fat. Set aside.
  4. Slice and sauté mushrooms in 2 T fat. Add to onions.
  5. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  6. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  7. Heat remaining fat to hot, add radishes, and fry until radishes are beginning to brown.
  8. Add mushrooms & onions mixture to heat.
  9. Salt & pepper.
  10. Top with cheese, sour cream, and sprinkle the green onions on top.
  11. 4 Servings
  12. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smashed Red Radishes

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Smashed Red RadishesSmashed Red RadishesSmashed Red RadishesKeto Smashed Red Radishes.  Man are these good.  I had eaten at The Country Cat here in Portland and ordered the bacon duck meatloaf that came with onion, mushrooms & smashed potatoes.  Sadly, I gave them to a friend because I don’t eat potatoes but when I got home I thought they might be the perfect thing to do with red radishes.  Interestingly, I had done a couple of plain ole sous-vide eggs as a test and they were so good I was going to have them again with a sausage and some sautéed cauliflower rice. Oops, and plans changed.  I had some leftover meatloaf and also some of the house made restaurant sausage with a cheese spread we had ordered so what you see in the bowl are my leftovers, keto smashed red radishes, more of those unbelievable sous-vide eggs and wow, what a mélange of food flavors.

The smashed red radishes were supposed to be the star of the show, and they are, but the whole combo of foods was an absolute knockout. If you ever get to Portland, Oregon The Country Cat is what I would call “A Best Of PDX Restaurant”.  The chef owners Adam and Jackie Sappington have been featured on many of the foodie TV shows and are killer when it comes to butchering their own pork.  Anyway…

I will be making more of these in the very near future and the next time will be not only with mushrooms and onions but I will be topping them with cheese, bacon, sour cream, and green onions and calling them “loaded” so-the last sentence is just a heads-up.  Put a couple eggs on top, a side of bacon or sausage, and have at it for breakfast.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Smashed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. 6 T Butter (Divided)
  5. Salt & Pepper
Instructions
  1. Sliver onions and sauté in 1 T of butter. Set aside.
  2. Slice and sauté mushrooms in 2 T butter. Add to onions.
  3. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  4. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  5. Heat butter to nearing brown, add radishes, smash, and fry until radishes are beginning to brown. Turn and repeat.
  6. Add mushrooms & onions mixture to heat.
  7. Serve with salt & pepper.
  8. 4 Servings 75% Fat
  9. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Black Seed Red Radishes

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Keto Black Seed Red RadishesKeto Black Seed Red RadishesKeto Black Seed Red Radishes. Who’d a thunk something so simple to make could taste so good.  This was originally a dish made with potatoes and probably came from India.  Please don’t confuse black seeds with black sesame seeds because there is a world of difference and as you might imagine, with a little ginger and turmeric thrown in, tastes a bit like curry, (not really) but with no coconut milk.

Keto Black Seed Red RadishesKeto Black Seed Red RadishesIn most health discussions regarding black seeds (Nigella Sativa) you will see it being used as an oil but for our purposes we are using the whole seeds.  Besides being healthy, their taste is incredible.  They are used all over the Middle East and Africa and I have to say I am in love with the taste and sprinkle them prodigiously on all kinds of dishes. Notice how different they look from black sesame seeds, they are smaller, and have rather sharp, pointed angles.  Here are a couple of recipe pics showing how I use them. The first is an African Peanut Soup and the second is a Keto Lemon Tahini Mint Salad Dressing.  Keto black seed red radishes for a completely different and fabulously tasting vegetable side dish.

 

 

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Black Seed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes
  2. ½ Slivered Medium Onion
  3. 4 T Butter
  4. 2 t Crushed Garlic***
  5. 2 t Black Seeds
  6. ½ t Ginger Powder
  7. ½ t Fennel Powder
  8. ½ T Cumin Powder
  9. ½ t Turmeric Powder
  10. ½ t Salt
  11. 6 T Sour Cream
Instructions
  1. Quarter red radishes lengthwise as shown.
  2. Bring water to slow boil, add radishes, cover and cook 10-12 minutes or until fork tender. Drain.
  3. Heat butter, add black seeds, fennel, cumin, ginger, turmeric, and ginger. Cook for 1-2 minutes.
  4. Add onions and sauté until translucent, then add garlic, mixing well.
  5. Blend in radishes and salt.
  6. Serve with 1 T dollop of sour cream.
  7. 6 Servings
  8. 117 Calories, 1.3g Protein, 10.3g Fat, 5.0g Carbs, 1.5g Fiber, 3.5g Net Carbs
Notes
  1. Be careful using turmeric as it stains EVERTHING in its path. Not only your food but your hands and yes, sadly your clothes. You cannot get it out and I don’t care what anyone says. That's my story and...I'm sticking to it.
  2. Yes, and you can mix the sour cream into the radishes too. I didn't do it because I wanted you to see the beautiful colors before covering them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Dilled Red Radishes

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Keto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red Radishes.  I am in the process of adding new recipes for red radishes as potato substitutes and this keto dilled red radishes recipe is a dilly. Yeah, I think I’m so funny.  Anyway, I used to make Dilled Celery Root which of course has its own unique flavor and I think red radishes make an even better sub for this vegetable dish because it has a more neutral flavor, is more akin to potatoes, and certainly looks more like little red potatoes.  I love celery root but for the average guy it is more difficult to work with and hey, everybody knows what red radishes are. The recipe is so easy it’s ridiculous so…if you like potatoes (and butter) you will love these.  At this point there is one other recipe using red radishes, Garlic Rosemary Roasted Radishes, and I hope you get the idea that for any other recipe on this site that uses daikon radishes (and there are many), you can sub red radishes.  One other note:  Red radishes take about one third the time to cook as daikons and when you are cooking for your hungry family, time means a lot.  In my opinion the very best pairing with these keto dilled red potatoes is Stuffed Shrimp though they go with pretty much anything.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Dilled Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 2-3 Bunches Or about 24 Large
  2. 6 T Butter
  3. 2 t Dried Dill
  4. Salt & Pepper
Instructions
  1. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  2. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  3. Heat butter to nearing brown, add radishes, and fry until radishes are beginning to brown.
  4. Sprinkle in dill and mix well.
  5. Salt & pepper to taste.
  6. 4 Servings
  7. 177 Calories, 1.0g Protein, 17.4g Fat, 5.1g Carbs, 2.4g Fiber, 2.7g Net Carbs
Notes
  1. You may think wow, this is a lot butter but the idea is not only to fry them in butter but also mash them with the butter for each bite. Oh Lordy.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Grillades

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Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

Keto Mushroom Grillades. Somewhere on this huge site I have a recipe for Low Carb Grillades Over Cheesy Cauliflower Grits and for this recipe I have subbed mushrooms for the beef.  Despite the list of ingredients, it is very easy to make, and is a terrific side dish to just about any meal. (Or meat).  I have not listed it with the cheesy cauliflower grits but if you want them, then by all means use them for a great meatless meal.  I most often eat a meat of some sort with dinner but that is totally up to you.  I consider cremini and portobello mushrooms as a good stand-in for meat so…please, use your own best judgment.  Speaking of meat (who me)?  If you don’t think a good steak (or chicken or pork) nestled on top of these keto mushroom grillades isn’t good~please, think again.  Be sure you get “fresh” creminis. The ones I bought were particularly small but as it turns out were the perfect size for the dish.  If they are “open” and the gills are black, they are well past any prime-time playing.  I guarantee that you don’t want to clean out the gills and you might as well buy portobellos.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Mushroom Grillades
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Ingredients
  1. 1½ Lbs Cremini Mushrooms Room Temperature
  2. 2 T Butter
  3. 2 T Olive Oil
  4. 1 C Slivered Onions
  5. 1 T Butter
  6. 1 T Olive Oil
  7. 1 C Celery Cut Thinly On The Diagonal
  8. ½ C Roasted Red Peppers
  9. 1 Can Diced Tomatoes
  10. 1 C Water (More As/If Needed)
  11. ¼ C Red Wine
  12. 1 T Crushed Garlic Paste***
  13. 1 T Beef Base
  14. 1 t Crushed Thyme
  15. 1 t Porcini Dust*** (Not Essential But Really Good)
  16. 1 t Pepper (I Used ½ t Chipotle Powder To Give It A Little Kick)
  17. ¼ C Green Onion Tops
Instructions
  1. Slice mushrooms rather thickish including the stems.
  2. Heat 2 T butter+2 T olive to brown and sear mushrooms quickly. Set aside.
  3. Turn down heat to low, add 1 T butter+1 T olive to pan, begin cooking onions & celery, and when translucent, add red peppers, diced tomatoes, wine, garlic, beef base, thyme, pepper, porcini dust (if using), and water.
  4. Turn heat to simmer, cover, and reduce until about half the liquid has evaporated.
  5. Add mushrooms and green onions to heat.
  6. 6 Servings
  7. 152 Calories, 3.1g Protein, 11.5g Fat, 7.3g Carbs, 2.9g Fiber, 4.4g Net Carbs
Notes
  1. I add a little orange pepper because I had it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/