Tag Archives: diabetic friendly

Keto Broccoli With Brown Butter Fish Sauce

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Low Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceKeto Broccoli With Brown Butter Fish Sauce. I have broken down. I purchased fish sauce. I have used other ingredients in its place for too long and I can’t do it any longer.  It seriously has such an “its own umami flavor” and is so ubiquitous to so many ethnic cuisines that I want to post I just had to have some.  As you can see, I bought a tiny tester bottle but I can assure you I will be buying a bigger bottle next time because I plan to use it more. I have used it in the past so why not now?  One of the things I learned from the verbal tutorial at my local Thai market is that the fish sauce needs to be clear and free from anything floating around in it. For the flavors of a lifetime please try making this very easy keto broccoli with brown butter fish sauce.

Low Carb Broccoli With Brown Butter Fish SauceIf you see dark glass with fish sauce in it-don’t buy it on general principals.  It may be fine but dark glass may be trying to hide things as well and something else I learned is the lighter the color the better so I think I will be buying either Squid, Three Crabs or Red Boat the next time and Red Boat 40°N is pretty much rated as the Ferrari of fish sauces and like most people-I dream of driving a Ferrari. I have since purchased a bottle of Red Boat 40°N and to even my plebian Asian tastes, the Red Boat is better. Fish Sauce should have only two ingredients: Anchovies and Salt.

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.

Broccoli With Brown Butter Fish Sauce
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Ingredients
  1. 1 Lb Fresh Broccoli
  2. 1 Medium Julienned Red Onion
  3. 3 T Olive Oil
  4. ¼ C Butter
  5. 2 T Capers
  6. 2 t Fish Sauce
  7. Pepper
Instructions
  1. Preheat the oven to 500°.
  2. Line a sheet pan with foil.
  3. Toss the broccoli and red onion with the olive oil and spread on foil seasoning lightly with pepper.
  4. Bake, without remixing, about 15-20 minutes or until broccoli begins to brown.
  5. Transfer to larger bowl.
  6. Meanwhile in a small sauté pan, cook butter over moderate heat, stirring occasionally, until the it begins to brown, about 5-6 minutes.
  7. Remove from heat and stir in the capers & fish sauce.
  8. Drizzle the brown butter sauce over the vegetables and serve.
  9. 4 Servings
  10. 240 Calories, 1.7g Protein, 22.0g Fat, 8.0g Carbs, 2.9g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pork Loin With Asian Lime Fish Sauce

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Low Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish Sauce. One of the things it seems I have always been able to do is “smell” ingredients and know if I want to use it or not to make something.  I don’t mean eggs or meats but I do mostly mean spices & herbs.  I am able to do the same thing visually in the grocery store.  I can kind of look at foods and decide what I might want for dinner and then I might need this and this…  There can be problems with this system as I can tend to over-buy as I see lots of things I might want and which is why I always go with a list.  For sure I get the listed items and then…I can…get so sidetracked.  It is rare the shopping day that I go into the isles.  I do go into the bulk spice isle and rarely into any of the other ones.  I start in the meat and cheese departments and mostly go directly to produce with perhaps a stop at dairy if I need sour cream or labne. I do have about 6-7 places I go but always to the same departments in each one.  I am lucky in that I live in one of the foodie towns USA so everything is available to me within about a 20 minute drive and..I don’t even need to go across the “river” (that would be the Willamette) to get to any of them.  There are meat markets, produce markets, Asian markets, & Middle Eastern markets which are plenty enough to feed my little soul.

This is the way I like my pork loin to look in the center.  Still pink and juicy.  In the second picture with the halibut I added a few red pepper flakes & the jalapeno juice and they are both keepers.  Sauteed the fish in butter cause…it’s what I always use and that’s the way like it.  Low carb pork loin with Asian lime fish sauce is basically a zero carb meal.

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.

Pork Loin With Asian Lime Fish Sauce
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Pork
  1. 1½ Lbs Boneless Loin Roast
  2. 1 t Olive Oil
Lime Fish Sauce
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1½ T Allulose
  5. 1 t Crushed Garlic
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
  8. Fresh Pepper (If Wanted)
Instructions
  1. Set meat on counter to room temperature at least 2-3 hours.
  2. Turn oven to broil and let heat for 5 minutes.
  3. Rub meat with olive oil.
  4. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling.
  5. Set on counter, cover and let rest 15 minutes. I do not cover mine because I want it just pink instead of taking the chance of ending up with shoe leather. It can only take an extra minute or so, so...
  6. DO NOT overcook.
  7. In a small bowl, starting with lime juice and thru chili flakes an/or jalapeno juice mix all well.
  8. Slice pork & serve with sauce to the side for dipping into.
  9. 4 Servings
  10. 358 Calories, 51.9g Protein, 14.0g Fat, .6g Carbs, 0.0g Fiber, .6g Net Carbs
Notes
  1. If you plan to dip other things except the meat, I would suggest doubling the sauce. If I don't use all mine...I slurp what little is left.
  2. I suggest cutting pork loin in half lengthwise (mine was) as it is easier to slice and eat but I leave that up to you. Asians make smaller portions to use chopsticks and will dip then take a bite etc.
  3. As noted by picture of fish this sauce is good on just about everything that swims, crawls or grazes and yes, even vegetables.
  4. Makes a terrific salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

LowCarb Chinese BBQ Pork

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LowCarb Chinese BBQ PorkLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork Loin

LowCarb Chinese BBQ Pork.  (Char Siu) Many years ago when I landed in the Pacific Northwest from the mountains of Colorado, one of the first things I was introduced to was Chinese BBQ Pork. Someone I met, who remains a very dear friend, shared some with me and it was another “love at first bite” moment.  I had never had anything like it but I knew one thing, I was going to eat it again and again and again…that was, until I couldn’t eat sugar anymore.  But…with the figuring out of my new Hoisin Sauce recipe used for making Peking Duck, I can make this BBQ sauce basically sugar-free and it is exactly as I remember it.  Hoisin Sauce is only one of the ingredients and is needed to complete the dish, but this is a relatively easy appetizer to make so hold onto your hats because the ride is well worth the trip.

Imagine my anticipation when I realized I could make this LowCarb Chinese BBQ Pork  (Char Siu in Chinese).  I had to buy a whole pork loin roast (about 4 lbs.), cut it into quarters, make the sauce, marinate the meat overnight (not necessary), cook it, wait for it to cool completely, slice it, take pictures and then for the first time since 2002 finally have it again.

I normally eat once a day in the afternoon about 3:30-4:00pm and if you think I was going to wait that long-think again.  As soon as I had everything set up and sliced the meat for the final pictures…I pigged out on it and I mean PIGGED OUT at 11:00am. It is/was exactly as I remembered it.  Did I eat it all?  No, it was even too much for me but great thing?…I can have it again tomorrow.

I have given you the recipe for the Chinese mustard the way I like it.  If you aren’t used to it, it may still blow your head off but it is a little different than that crud you get with Chinese take-out.  Remember, once you have made something it is much easier to make it again…and again…and I will.

If you want to impress your sports fans on game day this is one of the ways to do it.

This recipe for LowCarb Chinese BBQ Pork Loin makes enough for 8 as an appetizer (5 pieces) or dinner for 4 (10 pieces).  If you do it as an appetizer you can make and then freeze what you don’t need and then think how easy it will be the next time you want it.  I’m kidding, you WILL eat every bit of this.

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.

Chinese BBQ Pork Loin (Char Siu)
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Ingredients
  1. 2 Lbs Boneless Pork Loin (About 7" Long)
  2. ¼ C Tamari
  3. 2 T My Low Carb Hoisin Sauce
  4. 2 T Oyster Sauce
  5. 2 T Sugar Free Rice Wine Vinegar
  6. 2 T Allulose***
  7. 1 t Crushed Garlic
  8. ½ t Five Spice Powder
  9. 10 Drops Red Food Coloring (Optional But Traditional)
  10. Sesame Seeds
  11. Chinese Hot Mustard (Recipe Below)
Chinese Mustard Recipe
  1. 2 T Mustard Powder
  2. 2 t Tamari Sauce
  3. 2 t Sugar Free Rice Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Water+Additional To Dilute If Wanted After It Rests
Instructions
  1. Cut pork loin in half. Pieces should look like picture. A whole pork loin can weight up to 10-11 lbs but is normally sold as a 2 lbs-4 lbs package so plan accordingly.
  2. Put pork into double plastic bag.
  3. Combine next 8 ingredients, mix well and spoon scant ½ into pork pieces, massaging into meat. Don't overdo the marinade into the pork as it will be less than you need for dipping.
  4. Roll up bag, put into a metal bowl (for safety) and refrigerate overnight.
  5. Take meat out of fridge at least 4 hours before cooking.
  6. Turn oven to broil and let heat for 5 minutes.
  7. Discard any used marinade.
  8. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling. If it chars all the better as it tastes wonderful.
  9. DO NOT overcook.
  10. Leaving it uncovered, let it sit on counter 15 minutes. Continue leaving it uncovered and put in refrigerator to cool-to-cold-thoroughly.
  11. Make mustard sauce and let sit at least 10-15 minutes.
  12. Slice cold pork very thinly and as you can see I got 20 slices from 1 lb. of pork.
  13. Arrange on a large platter, putting 3-4 small dipping bowls of mustard, sesame seeds, and the remaining marinade sauce. This will give you two flavor profiles. 1.) spicy hot-dipped into mustard & then seeds and 2.) sweet dipped into the marinade.
  14. 8 Appetizer Servings
  15. 302 Calories, 27.7g Protein, 18.6g Fat, 4.9g Carbs, 1.2g Fiber, 3.7g Net Carbs
  16. 4 Dinner Servings
  17. 550 Calories, 52.7g Protein, 33.2g Fat 7.6g Carbs 1.8g Fiber, 5.8g Net Carbs
Notes
  1. If your pieces end up weighing more than a lb. add 1-2 minutes per cooking cycle. As I said, you do not want to over cook it.
  2. I bought a 4 lb. roast as I wanted to try some other different things with it. If you buy about 7"-8" of whole roast and cut it in half you should be good to go.
  3. If you do it carefully, cooking the meat should work well on an outside BBQ grill.
  4. This is another great communal dining experience.
  5. Do not attempt to use a Pork Tenderloin as it would cook far to quickly to get a char and would end up like shoe leather. My opinion is that the loin is the perfect meat.
  6. Please DO NOT try to cook the pork loin whole-it will not work-it needs to be cut into the 2 pieces.
  7. Nutritionals include everything seen.
  8. Geez Louise, this is such good eats.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bulgogi

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Low Carb BulgogiLow Carb BulgogiLow Carb BulgogiLow Carb Bulgogi. Bulgogi is a rather sweet & spicy Korean dish and a favorite among restaurant goers.  The good news is you can have it both low carb and sweet.  It is fried in a blitzing hot pan and perfect for cast iron either in the kitchen or on the grill.  It is prepped quickly and cooked very quickly so is ideal for the busy cook.  Bulgogi is often referred to as a Korean BBQ but to my mind it is not.  The meat used should be a high quality nearly slivered, if not shaved steak and I hope you can see the slicing I did in the picture.  It’s less than ⅛”  thick which is perfect.  Now don’t attempt to cut any thawed steak as it WILL NOT WORK.  In order to slice meat thinly, it needs to be almost frozen and after slicing let it come to room temperature, especially for low carb bulgogi since you will be frying it very quickly.  The idea is to still have crunchy veggies when you are finished cooking it.

I have included vegetables into mine and I used top of the line meat with Beef Tenderloin.  To make this low carb bulgogi more or less spicy, use more or less chili garlic sauce which I neglected to include in the picture as I thought garlic and red pepper flakes would be enough. Oops, wrong.

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.

Bulgogi
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Ingredients
  1. 1-1¼ Lb Beef Tenderloin Or Other Quality Steak Meat Very Thinly Sliced (Nearly Shaved)
  2. 1 Medium Red Pepper Thinly Sliced (Cut Into 1½” Bite Size Pieces)
  3. 1 Small Onion Thinly Sliced (Julienned)
  4. ⅓ C Allulose***
  5. 1 T Crushed Garlic
  6. ¼ C Tamari Sauce
  7. 2 T Water
  8. 2 T Olive Oil (Divided)
  9. 1 t Powdered Ginger
  10. 1 T Chili Garlic Paste
  11. ½ t Red Pepper Flakes
  12. ½ C Green Onion Tops Cut Into 1” Pieces
  13. ¼ C Thinly Sliced Green Onion Tops (Garnish)
  14. 1 T Sesame Seeds (Garnish)
Instructions
  1. Combine all ingredients (except garnish & 1 T olive oil) into a medium bowl, mix thoroughly, and allow to sit on counter for at least 1 hour and longer if wanted, tossing occasionally. You want it all at room temperature.
  2. Drain well, reserving liquid.
  3. Heat large pan to hot, drizzling in a bit of olive oil, and add about ¼-⅓ of mix. Fry each batch very quickly, reserve, bring pan back to hot, and add next batch until finished.
  4. Add back drained juices and cooking very quickly, bring to temperature and pour over meat.
  5. Serve immediately.
  6. 4 Servings
  7. 451 Calories, 30.4g Protein, 33.3g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. You will need to do this in batches about ¼-⅓ at a time as the idea is to cook it very quickly in a blazing hot pan.
  2. If possible have your butcher cut your meat for you.
  3. Serve on a large platter with green onions and sesame seeds on top for a communal affair.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Seafood Chowder

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Low Carb Seafood ChowderLow Carb Seafood ChowderLow Carb Seafood Chowder.  I don’t have any idea how many 1,000’s of gallons of soup I have made and served over the last nearly 50 years but I know it has been a lot and each time I make anything, no matter what it is, I try to do it better than the last time.  This low carb seafood chowder is not only very easy to make, it has tons of flavor.  One of the truly wonderful things about low carb cooking, and again at least for me, is the opportunity to make so many different, yet familiar dishes.  In my high carby soup days creamed soups were made with the same ole crappy oils & flour roux and it kind of dulled the flavors of things.  Now, using water and heavy cream, lard, duck fat, & bacon grease the flavors are allowed to shine. Yes, they have herbs and spices but not so much is necessary with the actual flavors of real foods coming through.

Had a Twitter friend ask the other day what people thought about opening a low carb food truck.  Personally I like the idea and if I were younger I might try it myself but…I don’t think I would use any terms like low carb or sugarfree or healthy or any of the catch words we use today.  I think I would just let the food speak for itself and it sinks or swims on it’s own.  I believe the quality of the food would be recognized and word would get around.  Portland, OR is foodie town central and people may not exactly recognize what you are doing but they know what they like and at least the people I know, like the food I fix for them (assuming they aren’t lying to me which may be the case) but, they keep coming back for more.  (Gluttons For Punishment)?

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.

Seafood Chowder
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Ingredients
  1. 1-1¼ Lb Mixed Seafood (Scallops, Shrimp, Tilapia, And Crab All Work Well)
  2. 3 C Daikon Radish Cut To Small Bite Size
  3. 4 Strips Cooked Crumbled Bacon (Reserve ¼ C Fat)
  4. ½ Small Onion Finely Diced
  5. 1-2 Stalks Finely Diced Celery
  6. 2 C Water (Or Clam Juice If You Have It)
  7. 2 C Heavy Cream
  8. ⅓ C Sherry
  9. 1 T Chicken Base
  10. Pepper To Taste
  11. Chives, Parsley, Or Green Onions To Garnish (Or Not)
Instructions
  1. Peel and cut daikon radish, put into about 2½ C water, cover and simmer 30 minutes or until tender. Just let sit until ready to put soup together.
  2. Cut seafood to small bite size pieces.
  3. Saute bacon, set aside, reserving ¼ cup.
  4. Saute celery and onions in reserved bacon fat until tender.
  5. Put above cooked ingredients (thats's everything except the seafood) into a 3-4qt. sauce pan, add radish & rest of ingredients, bring to low simmer until slightly thickened.
  6. Add seafood & heat until just cooked and it only takes a couple of minutes.
  7. Freshly ground pepper to taste.
  8. Garnish.
  9. 8 Servings
  10. 385 Calories, 23.0g Protein, 27.2g Fat, 3.3g Carbs, 1.1g Fiber, 2.2g Net Carbs
Notes
  1. I made the mistake of using Surimi instead of crab and don't be fooled like I was. It is Starchy Carby Garbage. Just add more of your other seafoods.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Strawberry Salsa

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Low Carb Strawberry SalsaLow Carb Strawberry SalsaLow Carb Strawberry Salsa.  I personally think salsa or a good Pico de Gallo of any kind, in small amounts can enhance any number of dishes.  They almost always have cilantro and jalapeno peppers and what could really go wrong?  Nothing, and it’s true of this low carb strawberry salsa too.  This is as easy to make as it looks and can be in the fridge or on the table in about 5 minutes…10 tops if you’re interrupted though I do like to refrigerate mine a bit. The most time will be spent hulling and cutting the strawberries.  If you opt to refrigerate it, the juices will come out just a little which is something I like so this is definitely a personal decision.

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.

Strawberry Salsa
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Ingredients
  1. 2 C Chopped Strawberries (Or A Little Over A Pint)
  2. ¼ C Diced Red Onion
  3. ¼ C Minced Cilantro
  4. 2 T Green Onion Tops
  5. 1 Minced Jalapeno Pepper
  6. 2 T Lime Juice
  7. 1 T Olive Oil
  8. Pinch Salt
Instructions
  1. Dice, mince, and cut all ingredients and mix thoroughly with olive oil.
  2. Refrigerate for at least a couple of hours (or not) and dig in.
  3. 6 Servings
  4. 44 Calories, .9g Protein, 2.5g Fat, 5.5g Carbs, 1.9g Fiber, 3.6g Net Carbs
Notes
  1. If you think you need it sweeter (and you shouldn't) add 1 drop EZSweetz.
  2. I use jarred jalapenos and stick scissors into it to cut them. This way I keep the juice off my hands.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Green Peppercorn Sauce

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Keto Green Peppercorn SauceKeto Green Peppercorn SauceKeto Green Peppercorn SauceKeto Green Peppercorn SauceKeto Green Peppercorn Sauce.  Keto green peppercorn sauce is maybe one of the most eloquent steak or chicken sauces ever devised by man.  The pictures make it look like I was using capers but I can assure you brined peppercorns do not, in any way, taste like capers.  Capers are a little salty and of course quite lovely on their own and fabulous with fish of any kind and peppercorns are, if you just eat one, well…a bit peppery.  It’s in the cooking process that these little bits of goodness spring to life.  It would seem a crime to me to throw any of the  juice away so I have incorporated it into the sauce.  Upon opening a jar or can of peppercorns they give an odor of pine which is very nice in small amounts. I have used a filet but this can be used on any really good steak and as I said, on chicken and fish.  The sauce itself in quite easy, very fast and made while you rest the steaks.  As you can see, it goes nicely with pork belly, bacon, & chuck burgers too. I’m imagining a thick cut pork chop. As you can see this low carb green peppercorn sauce makes about any meat restaurant drool worthy.

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.

Green Peppercorn Sauce
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Ingredients
  1. 1 C Heavy Cream
  2. ¼ C Minced Shallots
  3. ¼ C Cognac Or Brandy
  4. 1 t Butter
  5. 1 T Peppercorn Brine
  6. 4 t Green Peppercorns
  7. ¼ t Dried Crushed Thyme
  8. Beef Base To Taste
Instructions
  1. Heat butter and begin cooking shallots until soft.
  2. Add cognac, peppercorns, juice, & thyme and reduce by ½.
  3. Add heavy cream, beef base to taste and reduce slightly.
  4. Serve over steak, chicken, or fish.
  5. 4 Servings
  6. 277 Calories, .4g Protein, 25.0g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fermented Black Bean Shrimp

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Low Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean ShrimpLow Carb Fermented Black Bean Shrimp.  It is difficult to describe this very unusual dish if you have not had whole fermented black beans.  Yes, it is a form of edamame in that they are soy beans, but they have been salted and fermented-sometimes for many years. I showed you a picture of the ones I bought at my local Thai grocery and they are extremely inexpensive at $1.89 for a one lb. package.  Since the beans are use sparingly they last forever-literally. The jar I showed in a picture of the making of my low carb Hoisin Sauce is, I am embarrassed to say, 30 years old and as good as the day I bought them in Rose’s Victorian Market in Telluride, CO.  I bought new fermented beans because they were sooo inexpensive and I would never get rid of my China Bowl beans. I will now be using my new beans for other recipes. They will probably be thrown away when I croak but I have loved looking at that orange bottle all these years, never realizing they were still as good as the day I bought them.  I have no idea when, but the company went out of business with the dinosaurs I think.  The interesting thing is that both beans taste exactly the same and go figure. When the beans are fresh they are a bit larger, and slightly less wrinkled but with the same texture as a currant.  Be careful because it is easy to start eating them and difficult to stop.  They are little umami flavor bombs.  If you are interested in further reading about fermented black beans please read here.  I put spaghetti squash under mine and it was fabulous as the extra sauce soaked into it.  I think there are any number of veggies you could put under it and olive oil sautéed cauliflower rice comes to mind. Low carb fermented black bean shrimp is easy and comes together very quickly.

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.

Fermented Black Bean Shrimp
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Ingredients
  1. 1½ Lbs Or 24 Peeled Large Shrimp
  2. 3 T Olive Oil
  3. 1 T Crushed Garlic
  4. 2 t Powdered Ginger
  5. ¼ C Fermented Black Beans (These Are Fermented Black Soybeans)
  6. 2 T White Wine
  7. 2 T Unsweetened Rice Wine Vinegar
  8. 1 T Allulose***
  9. ¼ C Tamari
  10. 2 T Water
  11. 2 T Butter
  12. ¼ C Green Onions
Instructions
  1. Put beans, white wine, vinegar, allulose, tamari, and water to steep. I do this in the morning & leave it on the counter. The beans will plump a bit.
  2. Peel room temperature shrimp.
  3. Put olive oil to medium low heat, add crushed garlic and cook a minute or so.
  4. Add ginger and cook another minute.
  5. Turn up heat to medium, add shrimp, cook 2-3 minutes, turn, and cook additional 2-3 minutes. Remove from pan to plate or bowl (best).
  6. Add pan back to heat, add steeped beans and simmer 2-3 minutes. Add butter 1 T at a time, swirling so the sauce does not break, and put evenly on top of shrimp.
  7. Garnish with green onions.
  8. 4 Servings
  9. 357 Calories, 38.1g Protein, 20.0g Fat, 4.9g Carbs, 1.0g Fiber, 3.9g Net Carbs
Notes
  1. If you add ½ C spaghetti squash, you can add another 4g net carbs and this a completely filling meal.
  2. Not always, but sometimes when I am doing a recipe and it is so good, I will make it again several days later and this was the case here. I used spinach under it the second time which means so could you. I'm betting, broccoli or rapini would be good too.
  3. This is best served in a bowl as shown.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peking Duck

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Keto Peking DuckLow Carb Peking DuckLow Carb Peking Duck. This may be a little repetitious as some of it is shown in the Hoisin Sauce recipe but I thought I would walk you through this utterly delicious and addictive low carb meal. If you really want something spectacular to wow dinner guests this low carb Peking duck is the meal to serve and the good news is; you can use a larger roast chicken which will more than likely serve 6 people and is less expensive than duck.  You will be able to feed 4 people with one large duck so plan accordingly. I am also adding the Hoisin Sauce recipe below so you have it all in one place. If you want the total 3-legged stool low carb Peking Duck experience then here is the recipe for Low Carb Chinese Mandarin Pancakes and better yet it is absolutely perfect using Keto Pork Rind Wraps. The Pork Rind Wraps are ridiculously versatile and they are what I will be using from now on. Using all three recipes for a really unique dinner event, you should be eating approximately 10g net carbs with the newer wraps.

Low Carb Peking Duck is a guest do-it-yourself meal once the meat is separated from the bone, cut into smaller pieces and put on a platter in the center of the table.  Same with the lettuce, green onions, and same with the hoisin sauce so yes, there is a little prep for the cook and the good news is; then you can sit down and eat with everyone else.  Since this is a Chinese dish I might suggest serving the Bok Choy Cucumber Salad with your meal and that should probably be all you need.  Dessert would be optional but you will get a bit of sweetness with the duck and the salad.  Also want to note that the skin should be cut into small pieces as a little should go into each wrap or taco.  Each is made kind of one or two at at time.  It can be made into a small open-ended package or left totally open to hold like a taco so you will at least have to show people once and then leave them to their own devices.

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.

Peking Duck
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Ingredients
  1. 1 Large Duck
  2. 2 C Sliced Green Onion Tops
  3. 1 Head Butter Lettuce Leaves
Hoisin Sauce
  1. ¼ C Tamari
  2. 3 T Allulose***
  3. 3 T Smooth Peanut Butter
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed & Ground Fermented Black Beans To A Powder (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
Instructions
  1. Put all sauce ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken as it sits and then even more after refrigeration.
  2. Thaw duck, cut out the backbone, and flatten to butterfly.
  3. Place duck on a foil lined sheet pan and let sit on counter, uncovered, for 3½-4 hours.
  4. Heat oven to 350° and put duck into oven for about 2-2½ hours or until skin is quite crispy. You will get lots of fat and for Pete's sake save it to use for frying. It is the best fat ever.
  5. Let duck sit on counter until you can just barely touch and begin to deal with de-boning it.
  6. Cut in half and then into quarters. Carefully take breast meat off bones, keeping in one piece if possible. Bone the thighs and legs, keeping all the skin. Slice the breasts into ½" pieces with skin left on each slice. Arrange meat and lettuce on a platter with onions and hoisin sauce to the side.
  7. Lay out one lettuce leaf, smear with hoisin, sprinkle with green onions, top with a small amount of duck and including a small piece of skin. Easiest way to eat this little packages of wonder is to fold like a burrito. If you don't fill them too full they are easy and fun to eat. I got 24 usable leaves (some a bit smaller) so each person should get 5-6 Peking Duck lettuce wraps.
  8. 4 Servings
  9. 470 Calories, 26.3g Protein, 36.1g Fat, 8.1g Carbs, 4.6g Fiber, 3.5g Net Carbs
Notes
  1. Nutritionals include 4 oz. duck with skin and yes, even the lettuce & green onions have a few carbs in them.
  2. If you decide to use a roast chicken double the hoisin sauce recipe and you will need two heads of butter lettuce.
  3. Don't forget, there is additional meat (no skin) on the wings so get that too.
  4. If you have left-over sauce it will last in the refrigerator nearly forever.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Nut Oatmeal

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Keto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut Oatmeal.  I have made and eaten this from time to time and really, I should eat more of it but the problem is, I have so many things I should eat more of.  This keto nut oatmeal is definitely different in that it has no almond flour and no coconut flour. I guess the closest thing I can think to compare it with is cream of wheat, malt-o-meal, and maybe a porridge. It can be finished in a multitude of ways, and I have tried to show several of them.  I think the secret is the way it is finished and…though it has no coconut flour, it has the divine essence of coconut via the dried desiccated coconut in it. The ways in which this cereal can be made and sweetened are probably infinite and these are 4 ways I make it:  1). 2 T 40% Heavy Cream 2). With 2 T Heavy Cream & 1 drop of EZ-Sweetz 3). 2 T Yogurt & Berries 4).  1 T Allulose, 1T Butter, & 2 T 40% Heavy Cream or Coconut Milk.  After that, you can probably come up with your own combinations and any one of my combos end up LCHF and yes, this keto nut oatmeal cereal is both good and fast just plain too.  When I was a kid I loved oatmeal with butter, brown sugar and a little milk so #4) is definitely my favorite but for variation, I eat it every way listed.

I have just made a(nother) batch of this divine cereal and this time I toasted my nuts. What a difference in taste.  The first thing that hit me was the smell I got after adding the hot water and it just continued until I was finished eating it.  I don’t necessarily advocate toasting the nuts as if you are not careful, you can toast them too much and let’s face it, nuts are expensive enough so in my world, burning them is a no-no.  Anyway, it’s just one more option and it really is good.  So, the first row of pics is the un-toasted and the second row is toasted.  Both are terrific.

I am giving this recipe as a single unsweetened serving so you can try it once and if you love it (you will) I have also given you a recipe for 5 serving and then about 24-25 servings.  If you want to feed your children a healthy stick-with-you until noon breakfast, this is what you will want to give them and probably best to make it in bulk. Better not to tell the keto police cause they would have a cow.  And then again for kids, you can add a bit of maple syrup or honey and more fruit if wanted. For you keto~lowcarb adults, if you like maple you might try this Sugar-Free Maple Syrup.

Bulk Nut Sources: Walnut Meal Nuts or Oh Nuts. Bulk Nut Sources: Pecan Meal Guildry Organic Farms.

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.

Nut Oatmeal
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1 Serving
  1. 2 T Desiccated Coconut
  2. 1½ T Ground Walnuts (Toasted Is Best Or Not)
  3. 1½ T Ground Pecans (Toasted Is Best Or Not)
  4. 1 T Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ¼ t Ground Chia Seed
  6. ⅛ t Cinnamon Powder (+More To Taste)
  7. ⅓ C Hot Water
5 Servings
  1. ⅔ C Desiccated Coconut
  2. ½ C Ground Walnuts (Toasted Is Best Or Not)
  3. ½ C Ground Pecans (Toasted Is Best Or Not)
  4. ⅓ C Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ½ t Cinnamon Powder (+More To Taste)
  6. 1¼ t Ground Chia Seeds
24-25 Servings
  1. 2¼ C Desiccated Coconut
  2. 1¾ C Ground Walnuts (Toasted Is Best Or Not)
  3. 1¾ C Ground Pecans (Toasted Is Best Or Not)
  4. 1 C+2 T Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. 2 T Ground Chia Seed
  6. 1 T Cinnamon Powder (+More To Taste)
Instructions
  1. Toast Nuts if toasting & cool completely.
  2. Dump nuts, ground chia seeds, flaxseed meal and cinnamon into processor and give it 10-12 pulses to break up the larger nuts. Now give it 10-12 longer pulses and check the consistency. If the nut pieces are still too large continue longer pulses until quite fine but not powder. The secret to not turning your nuts into butter is to put them in the processor with the ingredients listed.
  3. Put into large mixing bowl and bend in the coconut, stirring until well incorporated.
  4. Measure ⅓ C dry mix, put into a cereal bowl large enough to add anything additional you may wish, add ⅓ C HOT water, stir well and allow to sit 3-4 minutes. It will thicken.
  5. 1 Serving 84% Fat
  6. 229 Calories, 6.0g Protein, 21.4g Fat, 6.6g Carbs, 4.8g Fiber, 1.8g Net Carbs
Notes
  1. Each one serving is equal to ⅓ C of cereal and ⅓ C HOT water so if you end up making it in bulk that's the ratio you use per one serving.
  2. Also, if you make this in bulk you can buy ground pecans and ground walnuts in 1 lb. bags which seems the easiest way to go. If purchased this way I would keep the nuts frozen before and after each use because as we know, the oils in nuts will go rancid after a while. There should be approx. 3½ C per 1 lb. nuts.
  3. If wanted add a little more cinnamon.
  4. With any size family at all making this in bulk is the only way to go. Put into appropriate sized container, cover, and enjoy anytime. I guarantee you, it won't last very long.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Hoisin Sauce

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Low Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin Sauce.  For more years than I almost care to admit I ate a LOT of Peking Duck.  It’s a very simple dish to make and I was seriously addicted to the whole combination of roast duck, hoisin sauce, & green onions all wrapped inside a Mandarin pancake.  If you have ever had Moo Shu Pork, which you probably have, it is also made with hoisin sauce.  I used to make it all from scratch, including the Mandarin pancakes and excepting the Koon Chun brand hoisin sauce, which I bought in HUGE cans.  The really nice thing about that sauce is that it didn’t need to be refrigerated…ever. Now, there is hoisin and there is real hoisin and Koon Chun hoisin is considered THE best and used in most restaurants. It has been so many years, even before my diabetes diagnosis, since I have eaten Peking duck that all I have is a vague memory of it.  Besides loving it I remember it as rather sweet, very smoother, dark and somewhat thick.  I’ve not made it a secret that I make and eat a lot of roast duck.  Not only do I love the duck, I also get about 2 cups of duck fat gold which I use to sauté things with and it is by far my favorite fat flavor. One other dish I serve this sauce with is Crispy Pork Belly and it does not take much. A little dab of low carb hoisin sauce will do ya just fine.

So, by making this sugar-free low carb hoisin sauce I am going to be able to have my beloved Peking Duck (minus the pancakes and who needs them anyway) for the first time in many, years. Whoopee. Now if I want a wrap of some kind I just make myself a batch of Zero Carb Flaxseed Meal Crêpes which I use to make my Moo Shu Pork Crepes. Given my memory, the sauce is not as dark as the Kung Chun in looks but for taste? NAILED IT.  Oh Yeah, it is danged near perfect. First I’m going to try it with just duck, green onions, and sauce and the next time maybe using butter lettuce as a wrap.  I got so excited about this I went back to the grocery store and got myself a head of butter lettuce so, it’s now in the picture.  I could go on and on about my love of duck but I’ll leave it alone for now.  Next thing up will be a recipe for Peking Duck and it is easy, easy.  I do, probably, have a top 10 favorite meals and Peking Duck is maybe number 2 or 3.  I think my favorite might still be Stuffed Shrimp.  Another wonderful dinner/appetizer you can make with this hoisin sauce as an ingredient is Chinese BBQ Pork Loin-Oh Lordy, it is so good.

If you are so inclined, there may be an easier product to use Fermented Black Bean Powder. I googled the term and this is all I could find.  If it is real, it would make hoisin sauce so much easier but since I ground my own fermented beans I have a nice stash now so I have not tried it. You should be able to buy salted fermented black beans in any Asian market. Since I ground my own fermented beans seen in that tiny plastic container seen in the 3rd picture (once) it should last me the rest of my life because you use so little (¼ t) of it at any given time. I keep it frozen until I need it again.

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.

Hoisin Sauce
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Ingredients
  1. ¼ C Tamari
  2. 3 T Allulose***
  3. 3 T Smooth Peanut Butter (No Salt No Sugar Added)
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic (Don't Overdo The Garlic)
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed Fermented Black Beans (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken as it sits and then even more after refrigeration.
  2. 4 Servings
  3. 110 Calories, 5.3g Protein, 8.1g Fat, 4.3g Carbs, 1.4g Fiber, 2.9g Net Carbs
Notes
  1. Confession; I ALWAYS make a double batch of this.
  2. My sauce is a little lighter in color because of the absence of molasses and it has tiny chunks of peanuts because though I grind my own peanut butter, it is not really that smooth. I have & use molasses in small quantities on occasion but I didn’t want any added carbs.
  3. Sauce is best made a day or so ahead of time as all the tastes marry with time. It will also last nearly forever in the fridge but once you've had it-you'll just want more of it.
  4. As you are making and tasting your sauce, and if it tastes salty to you, remember that it should be going with totally unsalted items which are then also spiced by the sauce. If it still seems too salty then use a lighter sodium tamari or soy sauce.
  5. This sauce is certainly not limited to only duck. It can of course be used with roast chicken, pork, and in stir fries, of any stripe.
  6. Hoisin will darken and tighten a little in the fridge so bring it to room temperature before using.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kimchi Daikon Radish Soup

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Low Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish Soup.  Now here is a healthy little soup number if ever there was one.  I use daikon radish in so many things I can hardly begin to name them but here are just a few:  Daikon Radish Dill Pickle Egg Potato Salad,  Daikon Clam Chowder,  Daikon Radish Hasselback Potatoes, and as you can see, I use them in place of potatoes all the time.  If you are not familiar with this extremely versatile vegetable it’s time to begin the introduction.  There are no thickeners, no sugar and no grains in this soup and I hope you are pleasantly surprised by the ease in which it is made.  I’m thinking you might call it a “dump”, heat, and eat soup.  Kimchi is just about one of the healthiest foods on the planet as a leader of fermented probiotics.  I happen to be lucky to live close to a restaurant owned and run by a couple of Korean women. Long ago I used to eat there for breakfast once in a while but after looking at the Cameo Café Menu you can readily see why that had to stop.  But, I have always loved their kimchi which they make in-house, and is what I used for the soup. The short trip was worth it.

WildbrineI do have a recipe for Kimchi Chicken Thighs and when I was eating tons of kimchi I was buying (and still do from time to time) WildBrine brand which if you can get it, I think, is the best on the market.  I still try to do lots of research before I put something in my mouth.

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.

Kimchi Daikon Radish Soup
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Ingredients
  1. 8 Oz Daikon Radish Cut To Bite Size
  2. 1 C Kimchi (Juice Included And Cut To Bite Size)
  3. 1 T+1 t Chicken Base
  4. 5 C Water
  5. 3 T Tamari Sauce
  6. 1 T Chili Garlic Sauce
  7. 1 T+1 t Crushed Garlic
  8. 2 t Powdered Ginger
  9. ½ C Green Onion Tops (Cut And Divided)
Instructions
  1. Put all ingredients except a reserved ¼ C green onions into medium size pan, bring to simmer , cover, and let cook for 30-40 minutes or until daikon radish is tender.
  2. Garnish soup with remaining green onions.
  3. 6 Servings
  4. 40 Calories, 3.0g Protein, 0.0g Fat 6.1g Carbs, 2.3g Fiber, 3.8g Net Carbs
Notes
  1. Pretty simple.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/