Category Archives: Vegetables

Low Carb Spaghetti Squash Latkes With Lemon Sage Butter

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Low Carb Spaghetti Squash Latkes With Lemon Sage ButterLow Carb Spaghetti Squash Latkes With Lemon Sage Butter. I made a Traditional Spaghetti Sauce with some spaghetti squash last night for dinner and because it was a pretty good sized squash I had some left. These Spaghetti Squash Latkes are just one of the recipes I make with leftover spaghetti squash and there are several of them. These are very easily made as the leftover squash is already in the fridge. Here is another recipe that uses 2 cups.  Spaghetti Squash Pastitsio.

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.

Spaghetti Squash Latkes/Lemon Sage Butter
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Ingredients
  1. 2 C Cooked Spaghetti Squash
  2. 2 T Finely Minced Green Onions
  3. 2 T Grated Onion
  4. 1 Beaten Egg
  5. 4 T Parmesan Cheese
  6. ¼ t Pepper
  7. 3 T Butter (Divided)
  8. 3 T Olive(Divided)
  9. 2 T Lemon Juice
  10. ¼ t Ground Sage
  11. ¼ C Sour Cream
  12. 2 T Minced Green Onions To Garnish
Instructions
  1. Mix first 6 ingredients.
  2. Heat 2 t oil+2 t butter.
  3. Using your trusty #30 2 T scoop put 4 blobs into fat and gently pat down.
  4. Fry until crispy, golden brown, turn, & repeat.
  5. To any residual fat add the rest of the butter & oil and heat to browning.
  6. Add lemon juice, sage and swirl pan to mix.
  7. Plate latkes, top with small dollop sour cream & green onions and drizzle sage butter over all.
  8. 4 Servings
  9. 261 Calories, 4.9g Protein, 23.6g Fat 7.2g Carbs, 1.3g Fiber, 5.9g Net Carbs
Notes
  1. Serve 2 latkes per person.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Rice And Kale

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Low Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And Kale. This is such a totally easy recipe.  A little riced cauliflower, a little cooked kale, a couple other ingredients and voila-dinner vegetable Fried Cauliflower Rice and Kale is ready.  I buy a large head of cauliflower every week, rice it, and use it in all kinds of recipes including Kung Pao Riced Cauliflower,  Cajun Cauliflower Rice Hash   Lemon Thyme Cauliflower Quinoa,   Ginger Curry Sweetened Cauliflower Rice, and one of my favorites;  Fried Cauliflower Tater Tots.

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. 

Fried Cauliflower Rice & Kale
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Ingredients
  1. ½-¾ Lbs Kale (One Large Bunch)
  2. 4 C Riced Cauliflower
  3. 2 T Butter
  4. 2 T Olive Oil
  5. ¼ C Lemon Juice
  6. ¼ C Capers
  7. ½ Salt
  8. ½ Pepper
Instructions
  1. Clean, de-rib, chop, cook and squeeze kale.
  2. Heat butter and olive oil to medium and add riced cauliflower. Leave it alone until it browns, turn and repeat until thoroughly browned.
  3. Add kale and mix well.
  4. Add lemon juice, capers, salt & pepper and again mix well.
  5. 4 Servings
  6. 162 Calories, 2.3g Protein, 14.0g Fat, 6.6g Carbs, 2.8g Fiber, 3.8g Net Carbs
Notes
  1. You might try adding some sauteed onions, or mushrooms, or some bacon and...all three sound good to me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Zucchini Cauliflower Stew

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Low Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower Stew

 

 

Low Carb Eggplant Zucchini Cauliflower Stew is the first “stew” I have had in well over 4 years.  It has all the accompanying cast of characters that make a good stew and it is delish. Not much else to say except that it was fun to make and I hope you have a good time with it too. You will need the following recipes minus the capers & lemon juice & your potatoes could also very easily be Brabant “Potatoes” or chunks of daikon radish.

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/Zucchini/Cauliflower Stew
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Ingredients
  1. 1 Large Eggplant Peeled & Cubed 1” Caramelized
  2. ¼ C Olive Oil
  3. 1 Medium Head Cauliflower Deep Fried (Or Baked Until Browned)
  4. 2 Large Zucchini Cut Into Small Chunks Caramelized
  5. 2 T Olive Oil
  6. 1 Medium Onion Chopped & Sautéed
  7. 1 T Butter
  8. 1 Lb Sautéed Quartered Medium Button (Or Crimini) Mushrooms
  9. 2 T Butter
  10. 2 Rib Celery Thinly Sliced On The Bias
  11. 2 Carrots Finely Chopped
  12. 2 C Water
  13. 1 Can Diced Tomatoes
  14. 2 t Crushed Garlic
  15. ½ t Crushed Dried Rosemary
  16. ¼ t Dried Thyme
  17. 2 Bay Leaves
  18. ½ C Good Red Wine
  19. 1-1½ C Water
  20. 2 T Beef Base+More To Taste As Necessary
  21. 2 T Tomato Paste To Finish
  22. Pepper To Taste
Instructions
  1. Heat ¼ C olive oil to medium high, “caramelize” eggplant & set aside.
  2. Deep fry cauliflower & set aside.
  3. Caramelize zucchini in 2 T olive oil & set aside.
  4. Sauté mushrooms in 2 T butter & set aside.
  5. Chop carrots, slice celery, cover, simmer in 2 C water until tender & turn off heat. Do not drain.
  6. In very large skillet dump in diced tomatoes, herbs, wine, water, beef base, cover and simmer about 20 minutes.
  7. Uncover, add all vegetables including carrot water and simmer 20-30 minutes more.
  8. Mix in tomato paste to finish and it will thicken the broth.
  9. Serve in bowls with freshly ground pepper.
  10. 6 Servings
  11. 311 Calories 8.3g Protein, 20.6 Fat, 26.2g Carbs, 8.3g Fiber, 17.8g Net Carbs
Notes
  1. This stew certainly stands alone served in a bowl but here are a couple suggestions.
  2. Since it already has cauliflower in it another way to serve it is might be over sautéed spinach-yea-one more vegetable.
  3. If you opt to use the "Brabant Potatoes" then you could then serve over mashed cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Porcini Risotto

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Cauliflower Porcini Mushroom RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini Risotto. You know it has always amazed me that nearly all high carby foods can be made to be lowcarb and this keto cauliflower porcini risotto is such a good example.  It’s creamy, rich and I actually cannot detect even a hint of the taste of cauliflower.  Now here’s the deal.  I don’t know if you use porcini mushrooms but if not you are missing out on probably one of most intense flavors in the food world.  I use them extensively which you would know if you have looked at very many of the recipes on this site.  Porcini mushrooms can enhance many sauces & vegetables but they can also be expensive if you don’t know how to buy them…so…I am going to tell you how I get mine. I get them from Pistol River Porcini Mushrooms right here in Oregon and as far as I am concerned these are as good as they get.  Once you have used them you’ll wonder how you ever lived without ’em. They have both dried mushrooms and the powder and both are used in this recipe.  Unlike risotto made with rice this does not require you to stir it constantly, only once is awhile.  This may (or may not) be the best vegetable recipe I have posted, although I have to say there are some other dandies. You will also need Pistol River Porcini Dust or better yet, you can make your own if you have a spice grinder.

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.

Cauliflower Porcini Mushroom Risotto
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Ingredients
  1. 4 C Cauliflower Rice (About 1 Small Head)
  2. 1 C Heavy Cream
  3. ⅔ C Water
  4. 1 T Chicken Base***
  5. 1 t Porcini Dust***
  6. ½ C Broken Pieces Dried Porcini Mushrooms***
  7. ½ C Hot Water
  8. ½ C Minced Onion
  9. ½ t Pepper
  10. ¼ C Parmesan Cheese
  11. 2 Oz Shredded Gruyere Cheese (Optional And It Will Make It Gooey & Good)
Instructions
  1. Put dried porcinis in hot water and let soak for 10 minutes to soften. DO NOT throw any liquid away.
  2. Put riced cauliflower, heavy cream, water, chicken base, onions, and porcini dust to large saucepan.
  3. Heat to simmer and stirring once in awhile, cook until most of the liquid has evaporated. Add mushroom pieces and stir. You don't want it completely dry so if necessary add water 1 T at a time.
  4. If using Gruyere add with Parmesan & pepper and stir until melted.
  5. 6 Servings
  6. 206 Calories, 6.0g Protein, 18.2g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Gruyere cheese is included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Brussels Sprouts With Jowl Bacon

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Low Carb Creamed Brussels Sprouts With Jowl BaconCreamed Brussels Sprouts With Jowl BaconCreamed Brussels Sprouts With Jowl BaconLow Carb Creamed Brussels Sprouts With Jowl Bacon. So, I took my brother to a restaurant here in Portland the other night and since I use a lot of heavy cream and I love brussels sprouts I ordered this as a side dish. Well, let me tell you it came with a super surprise as Creamed Brussels Sprouts With Jowl Bacon. Guanciale (Gwan Cha Lay) known as Italian spiced un-smoked but cured jowl bacon had also been added to the creamed sprouts. OMG and what a treat. The city of Portland, OR has a great number of restaurants with their own in-house butchers, this is one of those restaurants and…it is only 5 blocks north of me on my street. They also have their own butcher case full of pastured aged beef and some of the best pork anywhere I have ever found. This is also where I buy my beef and pork fat which I render into my own tallow and lard.

Jowl BaconNow, if you are lucky enough to find guanciale or jowl bacon have them slice it about ¼” thick and be sure to cut off the rind. You will never want to be without it again and it freezes perfectly. Two slabs of this stuff? Pure heaven and this product is what the Italians use in Carbonara. With all that said you will probably end up using ham or regular bacon because this stuff is hard to find unless you somehow hit the jackpot.

Talk about Portland farm to table restaurants check out this menu, but no in-house butcher. http://urbanfarmerportland.com/portland-steakhouse-menus/

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.

Creamed Brussels Sprouts/Jowl Bacon
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Ingredients
  1. 16-20 Brussel Sprouts (4-5 Per Person Depending On Size)
  2. 2 Slices Cubed Guanciale Or 4 Slices Crumbled Thick Bacon Or 4 Oz. Cubed Ham
  3. 2 Slivered Shallots
  4. ½ C Heavy Cream
  5. Chicken Base To Taste (Don’t Go Nuts As The Meats Can Be Salty)
  6. Pepper
Instructions
  1. Clean and blanch brussels sprouts. Drain.
  2. Fry guanciale or bacon and set aside.
  3. Add shallots to grease, sauté until translucent and add to bacon.
  4. Cut brussels sprouts in half and put cut side down in grease and cook until nicely browned.
  5. Add back bacon & shallots, add heavy cream and reduce to desired consistency.
  6. Taste, add chicken base & pepper.
  7. 4 Servings
  8. 207 Calories, 5.9g Protein, 16.6g Fat 7.6g Carbs, 2.2g Fiber 5.4g Net Carbs
Notes
  1. I buy bunches of brussels sprouts when then are in season and blanch & freeze them but to make life easier, you can buy frozen brussels sprouts year round.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Kale

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Low Carb Creamed KaleLow Carb Creamed Kale. The darker the leaf the healthier the greens and besides maybe spinach, kale has the darkest leaves and is super good for you. This creamed kale is about as easy & tasty as it gets but you can also add whatever else you want. Additions might be bacon, jowl bacon, onions, shallots, mushrooms, cheese, etc. The recipe is plain and you can do the rest.

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.

Creamed Kale
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Ingredients
  1. ½-¾ Lbs Kale
  2. 1 C Heavy Cream
  3. 1 T Butter
  4. ½ Small Onion Minced
  5. 2 t Chicken Base
  6. ⅛ t Nutmeg
  7. Pepper To Taste
Instructions
  1. Bring a large pot of water to boil.
  2. Swish kale in water to remove any dirt.
  3. Fold each leaf and cut off ribs.
  4. Chop kale into about 1-1½ pieces and put into boiling water and cook until tender then drain well.
  5. Sweat onion in butter.
  6. Begin heating cream, chicken base, & nutmeg. Add onions and add kale.
  7. Reduce cream slightly & add pepper.
  8. 4 Servings
  9. 233 Calories, 3.1g Protein, 21.4g Fat, 7.1g Carbs, 2.0g Fiber, 5.1g Net Carbs
Notes
  1. Now how easy is that?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brabant Potatoes

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Low Carb Brabant PotatoesLow Carb Brabant PotatoesLow Carb Brabant Potatoes. I think one of the things most diabetics or people going low carb for the first time miss are potatoes. Though I have never eaten tons of potatoes I certainly like them, these are a terrific substitute and easy, easy, easy. Brabant potatoes are nothing more than deep fried cubed potatoes and the only thing we are doing is cubing daikon radish instead. Cut differently and still deep fried, they make a great french fry substitute. Use your favorite oil and I use my own rendered tallow and butter is great too. The flavor? OMG and good grief. Low Carb brabant potatoes barely needs a recipe they are so easy. Can substitute these for Caramelized Zucchini in Chicken Tchoupitoulas.

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.

Brabant "Potatoes"
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Ingredients
  1. About 4-5 Cups Cubed Daikon Radish
  2. Favorite Oil for Frying (Olive Oil, Tallow, Or Butter And Duck Fat Is The Best)
  3. Salt
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Stirring often, sauté in 350°-360° fat until golden brown.
  7. Add salt, pepper and any other herbs or spices you are using, stir and serve.
  8. 4 Servings
  9. 32 Calories, .8g Protein, 0.6g Fat, 5.9g Carbs, 1.4g Fiber 4.5g Net Carbs
Notes
  1. The small amount of fat adds a few calories but...on this site we do care about good fats and good grief, your kids can even put sugarfree ketchup on them.
  2. It is OK to crowd them assuming your oil is hot enough as they will shrink a bit.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Fried Cauliflower With Lemon Capers

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Low Carb Deep Fried Cauliflower With Lemon CapersFried Cauliflower With Lemon Capers. I have to say this recipe is so simple and I wish I had thought of it myself…but I didn’t.  We have a restaurant here in Portland that serves (ed) it.  I just looked at their menu and no longer see it listed and how sad because it is so, so good. The first thing I did was to go home and try making it myself and we have been eating it regularly ever since.  I fry this in my own rendered tallow but you may certainly use your favorite oil. I save my oil and then use it to make Southern Fried Chicken as the oil is totally clean when I finish with it. Tallow is such a stable oil that it can easily be reheated and will not break down like most other oils.  Don’t not make this because you don’t have tallow-it’s just what I use.  The best thing about this is you can fry everything but the leaves.  Yep, the core too.  In addition to the recipe below I do sometimes drizzle a little Asian Dipping Sauce on low carb deep fried cauliflower with lemon capers because I pretty much always have it in the fridge but the recipe stands totally by itself. Kinda hard to describe the fabulous flavor of this dish…You’ll just have to try it and see.

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.

Deep Fried Cauliflower/Capers & Lemon Juice
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Ingredients
  1. 1 Large Cauliflower Room Temperature
  2. ¼ C Lemon Juice
  3. ¼ C Capers
  4. Fat For Frying
Instructions
  1. Core and cut large florets about 1-1½" (They will shrink as they fry).
  2. Cut core into good size chunks.
  3. Heat fat to very hot-about 375-385 degrees and maintaining high heat, fry in batches until dark golden brown.
  4. Plate and drizzle with capers & lemon juice.
  5. Salt & pepper if wanted and I do not.
  6. 6 Servings
  7. 100 Calories, 3.0g Protein, 5.8g Fat, 8.4g Carbs, 3.7g Fiber, 4.7g Net Carbs
Notes
  1. That's it and how easy.
  2. I added 3 T fat to the nutritionals because there will be some retained in the cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Caramelized Zucchini

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Low Carb Caramelized ZucchiniLow Carb Caramelized ZucchiniLow Carb Caramelized Zucchini. Sounds kind of strange doesn’t it?  Caramelized vegetables?  We think of caramelized onions or sugar easily enough, but not most other veggies. No, not lettuce silly, but seriously you can cook a lot of vegetables this way.  All vegetables have some carbs and since carbs are starch/sugar you can caramelized some of them.  What you are doing is “burning” their sugar.  Caramelization=flavor & taste.  This is so easy you will wonder why you never thought of it and this is how it came to me.  Yes, another happy mistake.  I was making Ratatouille one Sunday.  I was on the internet (probably lost in space working on another recipe) and I thought I had “burned” the eggplant during the “browning” process. I think I said (yelled) something like “oh crud”.  My husband called out from the living room and said why?  Men don’t like you burning their food so I probably answered something like “oh nothing”.  When I finished with it, I tasted it and it was really good, and I mean really, really good.  We loved it and now I often fix it just by itself with a little salt & pepper and maybe a sprinkle of Parmesan cheese.  My next experiment was zucchini and voilà same thing.  Recipe is for low carb caramelized zucchini and just do the same thing with eggplant.

Figure one small to medium zucchini per person or one medium eggplant for two-three people because as they cook they also lose their moisture and shrink. So stay with it and even though you think you are burning them you are not.  Have faith and your time will be well rewarded. Once finished, it’s katy-bar-the-door with its versatility and you can spice it to your hearts content.

The absolute secret to this is maintaining a medium-high heat, don’t mess with them until they have begun to brown and then stick with it until they are just this side of “blackened”.  They may go through a kind of “mushy stage” if you don’t keep up the heat so at this point don’t mess with em.

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.

Caramelized Zucchini
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Ingredients
  1. ¼ C Olive Oil
  2. 4 Medium Zucchini Room Temperature
  3. Yep-That's All
  4. No Salt-Until Finished Cooking
  5. No Pepper-Until Finished Cooking
Instructions
  1. Cut each zucchini in half and turn to flat side. Now cut each half into 3 spears angling in toward center. Turn and cut every ¾”. The pieces should approximate a triangle.
  2. Using a large saute pan heat olive oil to hot and put in zucchini. Now just wait at least 5-7 minutes then toss or turn every 3-4 minutes until you think your going nuts waiting. If they are cooked properly it will take about 30-35 minutes.
  3. 4 Servings
  4. 137 Calories, 6.5g Protein, 10.8g Fat, 3.4g Carbs, 1.4g Fiber, 2.0g Net Carbs
Notes
  1. There are seriously a lot things you can do with this and simply served plain with salt and pepper is only one.
  2. Another? A very simple tomato basil cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spanish Rice

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Low Carb Spanish RiceKeto Spanish Rice. Do you miss rice?  Well, you are not alone and this keto Spanish Rice may just do it for you. It is an easy recipe and the absolutely perfect accompaniment to Chicken Enchiladas. Complete meal & done.

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.

Spanish Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. 4 T Butter Divided (Lard Is Better)
  3. ½ Finely Diced Medium Onion
  4. 1 Finely Chopped Small Jalapeno Pepper* (Optional But Good)
  5. ½ Can Small Dice Tomatoes (I Freeze The Other ½)
  6. 1 t Chicken Base
  7. ¼ t Cumin + More To Taste
  8. ¼ t Chili Powder + More To Taste
  9. ¼ t Crushed Garlic
  10. ½ C Cheddar Cheese
  11. ¼ C Sour Cream
  12. Chopped Cilantro For Garnish (Optional)
Instructions
  1. Sauté riced cauliflower in 3 T butter and if you have lard it will taste even better. Set aside.
  2. Sauté onions and jalapeno in 1 T butter.
  3. Add back cauliflower.
  4. Add tomatoes, chicken base, cumin, chili powder & garlic and simmer until most (but not all) of the moisture has been soaked in.
  5. Plate and quickly sprinkle cheese to melt.
  6. Add dollop sour cream.
  7. 6 Servings
  8. 153 Calories, 4.5g Protein, 12.1g Fat, 6.7g Carbs, 2.3g Fiber, 4.4g Net Carbs
Notes
  1. Don’t worry if you have leftovers. Just reheat, add a couple eggs on top and eat for breakfast.
  2. I use pickled jalapenos*-that way I don't have to touch them. This is what I do to cut them. Open the jar, stick scissors in, and just keep cutting until you get to the desired size.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fauxroni & Cheese

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Low Carb Fauxroni & CheeseLow Carb Fauxroni & Cheese. What a delightful side dish to any meal.  You might add Au Gratin Casserole Topping  but it is certainly not necessary.  It stands alone quite nicely.

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.

Fauxroni & Cheese
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Ingredients
  1. 1 C Broccoli Florets
  2. 1 C Cauliflower Florets
  3. 1 C Heavy Cream
  4. ¼ C Chopped Shallots
  5. 6 Pieces Crumbled Bacon
  6. ½ t Dry Mustard Powder
  7. ½ C Cheddar Cheese (I Use ½ Cheddar & ½ Gruyere)
  8. 2 t Red Wine Vinegar
  9. 1 Drop Sucralose (To Counteract Vinegar)
  10. ½ t Salt
  11. ¼ t Pepper
  12. ½ C Parmesan Cheese (More If You Want)
Instructions
  1. Preheat oven to 375 degrees.
  2. Blanch broccoli & cauliflower and drain, drain, drain, put in a bowl and add crumbled bacon.
  3. Very slowly heat heavy cream, shallots, & mustard until slightly thickened (about 3-4 minutes) as it will thicken when cooking.
  4. Remove cream from heat, add cheese and stir until melted, add rest of ingredients and mix into veggies.
  5. Put into 8” glass baking dish, sprinkle with parmesan cheese.
  6. Bake about 15 minutes or until parmesan begins to brown.
  7. 8 Servings
  8. 223 Calories, 9.3g Protein, 19.2g Fat, 3.0g Carbs, 0.6g Fiber 2.4g Net Carbs
Notes
  1. Very easy to sub ½ of the Parmesan cheese in your topping for ½ ground pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamed Hungarian Mushrooms

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Keto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian Mushrooms.  I really don’t have much to say about this dish except to let the ingredients speak for themselves.  If this isn’t a list of goodness to put into your mouth, I don’t know what is. If you happen to wish to turn keto creamed Hungarian mushrooms into a soup it is very easy by adding 2-2½ C water, additional 1 t of chicken paste, and garnish with 1 T sour cream.

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.

Creamed Hungarian Mushrooms
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Ingredients
  1. 1 Medium Onion Slivered
  2. 2 T Butter
  3. 1 t Crushed Garlic
  4. 2 Lb. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button)
  5. 6 T Butter
  6. 1½ t Porcini Dust
  7. ¼ C Cooking Sherry Or Madeira
  8. ½ C Heavy Cream
  9. 1 C Sour Cream (Best Would Be Labne)
  10. 1 t Paprika
  11. 2 T Tamari
  12. 2 t Dried Dill
  13. 1 t Chicken Base
  14. ½ t Pepper
  15. ⅛ t Nutmeg
  16. 2 T Fresh (Or Dried) Chives
  17. Additional Salt & Pepper To Taste
Instructions
  1. Saute onion in butter, add crushed garlic, & set aside.
  2. Saute Mushrooms in butter, add back onions, add sherry and reduce.
  3. Add heavy cream, porcini dust, spices, coconut aminos, chicken base, and reduce.
  4. Blend in sour cream, plate and garnish with chives.
  5. TaDa…done.
  6. 8 Servings As A Side
  7. 243 Calories, 3.6g Protein, 23.1g Fat, 5.2g Carbs, 1.1g Fiber, 4.1g Net Carbs
  8. 4 Servings As A Meal
  9. 483 Calories, 7.2g Protein, 43.2g Fat, 10.4g Carbs, 2.2g Fiber, 8.2g Net Carbs
Notes
  1. The reason I like Labne instead of sour cream is because it will not break under higher heat and sour cream will.
  2. As a side to a good steak? Oh yeah.
  3. Need I say this is good over mashed cauliflower?
  4. This does seriously make a nice dinner as it has so much good fat in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/