Category Archives: Vegetables

Low Carb Cauliflower Au Gratin

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Low Carb Cauliflower Au GratinLow Carb Cauliflower Au Gratin. Julia, Jacques, and me.  I certainly never thought I would put the three of us together in one sentence but here we are.  As you can plainly see I AM NOT in the picture alas…only in the sentence.  And then there was this guy who slipped in to grab a little of Julia’s thunder. It is funny, funny, funny.

All I have done is tweak this recipe to take out the carbs by eliminating the milk and flour.

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 Au Gratin
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Ingredients
  1. 1 Large Head Cauliflower
  2. ¼ t Salt
  3. 2½ C Heavy Cream
  4. 1 T Butter For Baking Dish
  5. Salt & Pepper
  6. 1 Pinch Nutmeg
  7. 1 t Chicken Base
  8. 1 C Grated Gruyere Cheese
Instructions
  1. Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
  2. Put the whole cauliflower, stem end down, into a large pot with two inches of water and ¼ t salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
  3. Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish.
  4. Pour cream into a saucepan and bring to simmer until thickened.
  5. Whisk in ¼ teaspoon pepper, chicken base and a pinch or two of nutmeg. Taste and adjust seasoning to your taste remembering that the cheese also has a lot of salt in it. The sauce should be thick, but pourable. If necessary, thin with a bit of water, stirring to blend well.
  6. Season the florets with ¼ t pepper, and scatter ½ cup of the grated cheese over the top. Set the gratin dish on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese, place in the oven and bake until the sauce is bubbling and the cheese is starting to brown, about 20-25 minutes.
  7. Serves 8
  8. 344 Calories, 7.0g Protein, 32.4g Fat, 6.0g Carbs, 1.9g Fiber, 5.1g Net Carbs
  9. Original Nutritionals
  10. 284 Calories, 9.8g Protein, 20.7gFat, 14.6g Carbs, 2.1g Fiber, 12.5g Net Carbs
Notes
  1. I do think a bit of parmesan cheese on top would be terrific and I will try it next time I make this.
  2. Personally when it comes to cheese, I think more is better and if you do too-feel free to add more.
  3. DO AHEAD NOTE: The assembled gratin can be made several hours ahead if stored well wrapped in the refrigerator. Preheat the oven to 350F and allow 30 to 40 minutes for heating the gratin and browning the cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cheesy Bacon Cabbage

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Keto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon Cabbage. Um Yum Oh Boy!  This is so easy and can be baking while you are fixing the rest of your meal. It is the perfect accompaniment to Braised Short Ribs, Southern Deep Fried Chicken, or Beef Rouladen.  I don’t have my heavy cream in the group picture because it was reducing with the bacon grease; I forgot and put it away.  So, if you love bacon and you love cheese, then this keto cheesy bacon cabbage is for you.

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.

Cheesy Bacon Cabbage
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Ingredients
  1. 6 C Cabbage Chopped Into Large Pieces Or About 1 Small Cabbage (I Squeeze Mine To Eliminate Extra Moisture)
  2. ½ Lb Bacon Diced & Sautéed
  3. 1 t Chicken Base***
  4. ½ t Pepper
  5. ¾ C Heavy cream
  6. 3 Oz Gruyere Cheese Shredded
  7. 1 t Paprika To Color
  8. ¾ t Liquid Smoke
  9. ¼ C Parmesan Cheese To Top
Instructions
  1. Preheat oven to 400°.
  2. Boil cabbage for 6-7 minutes, drain and put in mixing bowl. Add Gruyere cheese.
  3. Fry bacon until crisp, remove, and drain all but 2-3 T of grease. Add heavy cream, chicken base, and cook until thickened or to the consistency you want. Add pepper, paprika, and liquid smoke.
  4. Blend bacon into cabbage, pour the sauce over it, and mix.
  5. Pour into casserole dish, top with parmesan and bake for 15-20 minutes or until bubbly and cheese turns light golden brown and delicious.
  6. 6 Servings
  7. 397 Calories, 11.3g Protein, 35.3g Fat, 5.7g Carbs, 1.3g Fiber, 4.4g Net Carbs
Notes
  1. It is really a good idea to squeeze your cooked cabbage as it will leach more as it bakes and I would suggest letting your heavy cream thicken as the liquid will thin it even with baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Spinach

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Low Carb Creamed SpinachLow Carb Creamed SpinachLow Carb Creamed SpinachLow Carb Creamed Spinach. My husband and I, his brothers, their wives, and sister all got together for a week and rented a house on the spectacular Oregon Coast a couple of years ago. As part of “our night to fix dinner” for everyone, this low carb creamed spinach was one of the vegetables I prepared.  The comment I remember Kent making was “I think this may be the best use of spinach I have ever tasted”.  Who could ask for anything more?  They knew I was diabetic and probably expected “whatever”  but we wowed ’em good.

This is also the base I use for Oysters Rockefeller.

This very good with Au Gratin Casserole Topping but it is also super with crumbled bacon.

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 Spinach
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Ingredients
  1. 16 Oz Defrosted Frozen Spinach
  2. ½ C Small Diced Onions
  3. 1 T Butter
  4. ½ C Heavy Cream
  5. 2 Oz. Grated Gruyere Cheese
  6. ¼ t Salt
  7. ⅛ t Pepper
  8. ½ C Crushed Pork Skins
  9. 2 T Parmesan Cheese
Instructions
  1. Lightly squeeze spinach to release the water but do not squeeze dry and put in mixing bowl.
  2. Saute onions in 1 T butter, add to spinach and mix in grated Gruyere cheese, salt & pepper.
  3. Heat heavy cream and blend into spinach mixture.
  4. Put into 325 degree oven until crumbs are nicely browned.
  5. 6 Servings
  6. 186 Calories, 7.3g Protein, 8.3g Fat, 2.8g Carbs, .9g Fiber, 1.9g Net Carbs
Notes
  1. Another way (the way I do it) is to heat spinach mixture in the microwave, top it with pork skins, & pop it into a 375 degree (toaster) oven until browned. It saves a lot of time & electricity. If topping does not get crispy brown, broil until it does.
  2. You could also use shallots in place of the onions.
  3. As a variation for breakfast heat, and put a fried egg on top. If you have leftovers so what if the crumbs are there-top with an egg and chow down baby.
  4. Another use: Put oysters under crumbs and top with Hollandaise sauce for Oysters Rockefeller.
  5. Sprinkle with bacon.
  6. Mix bacon into spinach mixture and sprinkle with Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant French Fries

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Low Carb Eggplant French Fries

Low Carb Eggplant French Fries

Low Carb Eggplant French Fries. I can’t think of anyone I have ever known who doesn’t love them and they are certainly just as good if not better, than regular ole fries, so so easy to make, and they go with about anything.  Do not mistake these low carb eggplant French fries for some baked-in-the-oven version, these are the real deal fried in lard but most often, and when I have it, I use duck fat.

Is that ketchup you ask?  Yes it is, a Sugar-Free Ketchup.  I do use it in recipes of all stripes but with fries I use it just naked.

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 French Fries
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Ingredients
  1. 1 Medium-Large Eggplant
  2. 1 Egg
  3. 1 C Parmesan Cheese
  4. Oil For Frying (I Use Lard Or Duck Fat)
  5. Salt
Directions
  1. Peel eggplant and cut into “fries”.
  2. Whip egg and coat eggplant fries.
  3. Put cheese in a one gallon plastic bag, add fries and shake until coated.
  4. Heat oil to 350-360 degrees and carefully add ½ cheese covered fries. Let fry undisturbed for several minutes and then carefully turn them. Let them get a little past golden brown.
  5. Remove from oil, place on a paper toweled sheet pan and put in warm oven.
  6. Repeat with last ½ fries.
  7. Sprinkle with salt.
  8. 4 Servings
  9. 250 Calories, 10.8g Protein, 16.6g Fat, 7.6g Carbs, 3.1g Fiber, 4.5g Net Carbs
Notes
  1. I eat these dipped in sugar-free ketchup***.
  2. If you end up needing a little more Parmesan cheese no big deal. It will only add a few more calories and really, who cares if you eat a bit more cheese-I certainly don't.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/