Tag Archives: grainfree

Low Carb Kashke Bademjan

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Low Carb Kashk-e-BademjanLow Carb Kashke Bademjan.  I had been talking to a friend who lives in Dubai, on the last day of the year and of course the talk inevitably gets to food. She asked me if I had ever had Kashk-e-Bademjan which is a Persian (Iranian) eggplant-onion dish and my answer was no. I don’t have any idea how countries around the world come up with some of the eggplant dishes they do but I can say this: Some of them are doozies and this low carb kashke Bademjan is one of them. I must say it is about the ugliest dish imaginable but it also one of the tastiest too. It is all but impossible to tell the onion mixture on top from the mashed eggplant & onion mixture on the bottom and the only redeeming visual is the Yogurt on top. Since it was an experiment and I hadn’t made it before, I have changed the recipe to reflect the easy way to make it since it all looks the same color anyway. But…don’t let the picture fool you, this stuff is terrific. It would of course normally be scooped with a flatbread or Naan and as an appetizer you can savor each little bite with a fork. Enjoy.

Dubai FireI didn’t get to finish my conversation with Tatyana as she started screaming and saying I have to go, I have to go. Well, we all know why now. It had just come on the news that a hotel in Dubai was ablaze. Unbelievably no one was killed but I got just enough information from her to do this recipe.

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.

Kashk-e-Bademjan
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Ingredients
  1. ¼ C Olive Oil
  2. 1 Very Large Eggplant
  3. 1 Medium Slivered Onion
  4. 1 t Turmeric
  5. 1 T Crushed Garlic
  6. 1 T Dried Mint (Spearmint)
  7. Salt
  8. Pepper
  9. 4 T Full Fat Yogurt (Or Lebna)
  10. 2 T Parsley
Instructions
  1. Heat oil on medium, peel and cube eggplant, cover & cook until soft, mixing occasionally.
  2. Leaving as much oil as possible, remove the eggplant to a bowl and mash. You don’t want it smooth but just chunky and well mashed.
  3. Turn heat to low, add the onions and cook until they just begin to caramelize.
  4. Add the turmeric & mix.
  5. Move the onions to the side, add the garlic, cook a minute or so & incorporate into the onions.
  6. With onion mixture still to the side and the pan off heat, add the mint & stir until soft. Not long maybe a minute.
  7. Add mashed eggplant back to onions and mix thoroughly.
  8. Top with yogurt.
  9. Serve warm.
  10. 6 Servings
  11. 117 Calories, 1.5g Protein, 9.0g Fat, 7.4g Carbs, 2.4g Fiber, 5.0g Net Carbs
Notes
  1. If you have worked with turmeric you know that if you get it on anything you have a stain for life so be very careful with it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Nachos

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Low Carb Chicken NachosLow Carb Chicken Nachos.  OK, the thought of Chicken Nachos just makes my mouth water but since I can’t eat regular tortilla chips anymore this is how I do it now.  You can either make my Carbalose Flour Tortillas chips or…use everything listed in the recipe below, forget the tortilla chips and cover red, yellow, and orange pepper chips or…you can even forget the pepper chips and eat it with a fork.  Chips are only used as a conveyance mechanism anyway and with the invention of the fork you don’t need chips.  I am using pulled chicken as my base but certainly Pulled Pork  would work and so would ground beef.  I like pulled meats because they have so much more SURFACE AREA and the cheese sauce can get into more of those nooks & crannies. So have a good time with this and top it as you wish. These low carb chicken nachos are really keto, just don’t tell anyone.

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.

Chicken Nachos
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Ingredients
  1. Queso
  2. 1 C Heavy Cream
  3. ½ C Salsa (Your Choice-I Use Pace Picante Or Fresh Tomatoes)
  4. ¾ t Paprika
  5. ¼ t Chipotle Powder
  6. 8 Oz Cheddar Cheese Or Cheese Of Choice
  7. Meat From One Pulled Chicken
  8. 1 C Diced Tomatoes
  9. ½ C Minced Onions
  10. ½ C Chopped Pickled Jalapeno Peppers
  11. ½ C Sour Cream
  12. ¼ C Green Onion Tops
  13. 1 C Guacamole
Instructions
  1. Queso
  2. Begin heating cream and reduce slightly.
  3. Add rest of ingredients down to cheese and reduce slightly again.
  4. Remove from heat, add cheese and stir until melted.
  5. Plate
  6. Chicken on plate and drizzled with queso.
  7. Sprinkle with onions, tomatoes and jalapenos.
  8. Top each plate with 2 T. sour cream, ¼ C guacamole and sprinkle with green onions.
  9. 6 Servings
  10. 485 Calories, 29.8g Protein, 46.6g Fat, 7.4g Carbs 2.8g Fiber 4.6g Net Carbs
  11. 4 Servings
  12. 728 Calories, 44.6g Protein, 69.9g Fat, 11.2g Carbs 4.2g Fiber 7.0g Net Carbs
Notes
  1. If you don't have an avocado to make guacamole or you don't want to make your own, I have seen it ready-made in the grocery store.
  2. Nutritional info includes all ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken a’la Marsala

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Low Carb Chicken a'la MarsalaLow Carb Chicken a'la MarsalaLow Carb Chicken a’la Marsala is another one of those cold winter night comfort foods.  It is very easy to make assuming you have DRY Marsala wine on hand and if you don’t…you should.  Do not use sweet Marsala or you’ll be sorry.  This is traditionally made with either veal (fantastic) or boneless skinless chicken breasts which of course is great but I actually like to make mine with thigh meat because I think they taste better and are much juicier than a white meat breast.  Just my opinion. Normally the chicken breasts are cut in half and then in half again and pounded into medallions so if you are using breasts then do this.  If using thighs pound them as flatly as you can and cut each one in half (there is a kind of natural center) to use as your medallions.  If using Pancetta or bacon reserve the fat to use for sautéing.

A little truth telling here.  I de-boned my own chicken thighs so of course I left the skin on and…I also used duck fat as my fat of choice.  I believe duck fat is the more heavenly cousin of chicken fat.  Don’t know if you can tell from the picture but I used Pancetta because I pretty much have it in the freezer at all times and of course it produces it’s own fat too. Pretty much any way you make any low carb chicken a’la marsala is…going to be good as it is a very forgiving recipe.

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.

Chicken a'la Marsala
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Ingredients
  1. 6 Boneless Skinless Chicken Thighs Or 3 Large Breasts
  2. 4 Oz Cooked And Chopped Pancetta, Prosciutto, Or Bacon
  3. 1 Lb Sliced Mushrooms
  4. ½ Medium Slivered Onion
  5. 2 T Olive Oil (Or Reserved Fat From Bacon)
  6. 1 t Crushed Garlic (Optional)
  7. 1 C Dry Marsala Wine (Dry Not Sweet)
  8. ¼ C Heavy Cream (Optional)
  9. ½ C Water
  10. 2 t Chicken Base
  11. ½ t Mustard Powder
  12. 1 t Dried Oregano
  13. 2 T Butter
  14. ¼ C Chopped Parsley (Optional)
  15. Pepper
Instructions
  1. Making sure meat is at room temperature, pound chicken as thinly as you can without tearing it.
  2. Cut each thigh in half or quarter each breast. (12 medallions-3 per serving)
  3. Saute pancetta or bacon.
  4. Add onions to 2 T fat and cook until beginning to caramelize. Set aside.
  5. Saute mushrooms in 2 T olive oil, fat, or some combination of the two. Set aside.
  6. Heat 2 T fat and quickly sauté chicken medallions. Set aside & keep warm.
  7. Add wine to pan and scrape any cruddy buttons from the bottom.
  8. Add garlic, water, chicken base, mustard, oregano, reserved onions & mushrooms and reduce.
  9. If using heavy cream add that too.
  10. If not using cream, swirl in butter 1 T at a time and sauce will thicken.
  11. Top medallions with sauce & grind on pepper.
  12. Garnish with parsley if using.
  13. 4 Servings
  14. 500 Calories, 32.9g Protein, 37.5g Fat, 6.7g Carbs, 0.8g Fiber, 5.9g Net Carbs
Notes
  1. I have included all fat and heavy cream in the nutritionals. If you only use one or the other the calorie count will be less but seriously, who cares?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Veal Piccata

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Keto Veal PiccataKeto Veal PiccataKeto Veal Piccata is not so unlike a Veal/Pork/Chicken/Schnitzel ala Holstein except the picatta is not dredged in peanut flour or served with an egg on top. Somewhere on this site I said my last veal supply had dried up and to their credit Zupans, here in Portland does carry it so now I can get it as needed and thanks you Zupan’s Market.  Veal is so very expensive and I have never understood why as it didn’t used to be.  I know, it is gotten from (baby male) milk fed calves and a lot of people, for some reason, find this off-putting.  We slaughter all kinds of animals, including baby lambs, and people don’t seem to have a problem with that so why veal?  I don’t know the answer but I do know Keto Veal Piccata is divine eating.  The 1st picture is served with a Vietnamese Shrimp Salad & Fish Sauce Dressing and the 2nd picture shown was served with Caramelized Zucchini and it’s easy to see that I love capers. All this said, you can also use chicken.  We all know Chicken Piccata is good-it’s just not as good as veal.

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.

Veal Piccata
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Ingredients
  1. 1 Lb Scalloped Veal Medallions (About 8 If Possible)
  2. 6 T Butter (Divided)
  3. 2 T Olive Oil
  4. ¼ C White Wine
  5. ¼ C Lemon Juice
  6. ¼ C Water
  7. ½ t Chicken Base
  8. 4 T Capers
  9. Pepper Only If Necessary
Instructions
  1. Add olive oil & 4 T butter to hot saute pan and get your butter browning.
  2. Add veal medallions, sear quickly and plate.
  3. Keeping pan hot add wine, lemon juice, capers, & water and reduce about one third.
  4. Remove pan from heat and add remaining butter 1 T at a time while swirling pan-this will thicken the sauce.
  5. Top medallions with sauce.
  6. 4 Servings
  7. 437 Calories, 32.2g Protein, 33.4g Fat, 2.0g Carbs, .3g Fiber, 1.7g Net Carbs
Notes
  1. Medallions of veal do not take long to sear and if overdone will be tough so don't overdo them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Primal Keto Gravy

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Low Carb Primal Keto GravyLow Carb Primal Keto Gravy. Man there must be a story here somewhere and this Primal Keto Gravy has been changed so many times I feel I have traveled with Lewis & Clark along the Columbia River to the Pacific Ocean to get to it and…change it…yet again.

So here’s the story. The recipe started with the Herb Gravy Recipe at Elana’s Pantry. From there it was adapted by Nom Nom Paleo who made her own Easy Paleo Herb Gravy Recipe. Then Martina adapted it into her Ultimate Keto Gravy and lastly…it was tweeted by Dr. Robert Milello where I got it.  So, it has been an epic journey and you have now arrived at the Pacific Ocean with Lewis & Clark (and me). The gravy sounded so good I thought I could adapt it one more time to make it my own and here you go with low carb Primal Keto Gravy.

Boneless Chix Thigh-SkinIf you are at all handy with a knife (and I am) boning chicken thighs but leaving the skin on is really good with this gravy, the skin gets so crispy and…it saves a lot of $$$ as boneless skinless thighs are far more expensive and…you don’t get the skin.  This is fabulous with baked chicken and of course turkey.

Primal Keto GravyMost everything I have is antique.  The blender & brown bowl were my moms probably from the 50’s & 60’s and a gravy ladle (not shown) that was my grandmother’s and would easily be 100 years old.  I am such an antique.

 

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.

Primal Keto Gravy
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. 1 Small To Medium Onion
  3. ¼ C Minced Celery
  4. 2 t Crushed Garlic (Optional But Good)
  5. 1 T Dijon Mustard
  6. 2 t Poultry Seasoning (Sage, Thyme, Marjoram, Rosemary)
  7. 2 T Lemon Juice (Optional)
  8. ¼ Lb Sautéed Mushrooms
  9. 1 T Porcini Dust
  10. 1¾ C Water
  11. 1 T Chicken Base
  12. ¼ C Heavy Cream
  13. Pepper To Taste
  14. All The Fabulous Fat Drippings & Fond* From Your Roasted Chicken
Instructions
  1. Add onions to olive oil and slowly caramelize.
  2. Add all ingredients (excluding heavy cream) and reduce slowly as you want the celery to soften. Just remember if you reduce too much you can always add more water but it’s easier not to go overboard in the first place.
  3. Add heavy cream and reduce to desired consistency, remembering as you blend it, it will thicken even more.
  4. Pour in a large enough bowl, add drippings and on medium- low begin to blend with a stick blender until you get to desired texture. I like mine a bit chunky.
  5. Add pepper to taste.
  6. Plate whatever fowl you are using and spoon sauce over all.
  7. 6 Servings
  8. 125 Calories, .6g Protein, 12.4g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
  9. 8 Servings
  10. 93 Calories, .5g Protein, 9.2g Fat, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
Notes
  1. If you taste this before the fond & fat are added it will taste OK but remember it has virtually no fat in it and fat is what make things taste good so taste test after the addition of the fat.
  2. *Fond (fahn) is that fabulous concentrated flavor in the little cruddy buttons at the bottom of a pan that is normally incorporated by deglazing.
  3. If you have frozen pulled chicken this is fabulous mixed into it.
  4. This also makes a tasty breakfast over fried eggs.
  5. Lastly, serve this proudly over a spatchcocked roasted chicken or your Thanksgiving turkey.
  6. Nutritionals are for gravy with the addition of 2 T extra fat & fond. Extra fat will only increase the calories a little and who cares.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Okra Sticks

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Low Carb Fried Okra SticksLow Carb Fried Okra SticksLow Carb Fried Okra Sticks? What? Yes, and they are not only good they can also be extremely functional.  This isn’t so much a recipe as a how to do it.  The secret to these is to get them just this side of burned and I mean dark, dark.  They are of course good anyway but the darker the better as they get very crispy and can be used to scoop things like Baba Ganoush or Caramelized Onion Dip or… you can eat them like french fries.

Purple OkraSeveral months ago I visited my brother and sister-in-law on their farm in VA and as you could imagine they have a HUGE garden.  One of the things they grow is okra.  Not the stubby ones you might (if you are lucky) see in a grocery, but big long, both green and purple ones-some 5-6 inches long.  Wendy then proceeded to cut them in the traditional 1″ rounds and fried them in olive oil (just for me).  She didn’t just saute them-she fried them until they were blackened and super crispy.  She fried tons of ’em and I ate ’em all.  No salt, no pepper, just plain.  I was on the phone with her a couple of weeks ago and she suggested I try cutting them lengthwise.  Being the skeptic I am, I scoffed at the idea and then bit the bullet and tried it.  Well, this is the result.

Most people think of okra as slimy and indeed they can be but fixed in this fashion they are anything but.  Now unless you shop the farmers markets these puppies are hard to find fresh and I am using the whole frozen stubby green ones.  As you can see from the picture I fried them in very shallow olive oil and had to turn them several times but the next time I am going to deep fry them in tallow. Now doesn’t that sound good?  If you look at the blown up picture on the stove don’t pay attention to the spattered olive oil, it’s only a figment of your imagination.  Hint:  No it isn’t and that’s why I will be trying to deep fry them the next time.

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 Okra Sticks
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Ingredients
  1. 1 Lb Frozen Whole Okra (Fresh Is Always Best)
  2. ¼ C Olive Oil (Can Of Course Use Tallow Or Lard)
Instructions
  1. Barely cut the heads off okra and slice down center lengthwise.
  2. Heat oil in large saute pan, lay okra cut side down and fry until very, and I mean very dark brown. They should actually look burned but they won't be.
  3. Turn and repeat.
  4. You will have to then repeat frying process as they will not all fit at one time.
  5. 4 Servings
  6. 65 Calories, 2.2g Protein, 2.9g Fat, 8.0g Carbs, 1.7gFiber, 6.3g Net Carbs
Notes
  1. I have only included 1 T of olive oil in the nutritionals because almost none of it will be absorbed.
  2. If using frozen cut okra and I do, it is really good sprinkled with Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pulled Pork Rillettes

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Low Carb Pulled Pork Butter RillettesKeto Pulled Pork Rillettes.  Can you believe this started as potted meat and as lowly French peasant food? All I gotta say is the French know how to eat and I don’t care how it started. The biggest difference between a pâté and a rillettes is texture plus it needs to be served at room temperature to really savor the fat completely. Once you make this I think you will make it again & again.  Many people sort of cringe when they think about eating lard but here is a question; you eat bacon don’t you?  Bacon is lard laced with a little meat and in my world lard is not only good, it is good for you.  My problem with this dish is what to eat it with/on.  Traditionally a Keto Pulled Pork Rillettes is smeared on toast points and more likely on rustic French bread. I don’t have a good suggestion here except to eat it with a fork and yep, that’s what I do.  Every once is awhile I splurge and eat it on my Carbalose Bread. Since I make this with Pulled Pork instead of with pork belly I don’t often end up with enough lard but since I render my own anyway, I always have it on hand. You can’t go with less in this recipe so for Pete’s sake buy some (real) Lard or render your own as it so easy and actually much less expensive.  I do get the broth from my own pulled pork so if you don’t do your own, you can use a little chicken broth.  This has got to be the ultimate LCHF recipe on this site. If, by chance you prefer duck, here is the recipe for Duck Rillettes.

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.

Pulled Pork Butter Rillettes
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Ingredients
  1. 1 Lb Pulled Pork
  2. 1½ C Rendered & Melted Pork Fat (Divided)
  3. ½ C Pork Broth (Chicken Broth Will Work As Well)
  4. 4 Crushed To Powder Juniper Berries (I Use My Mortar & Pestle)
  5. 2 Bay Leaves
  6. 2 T Grated Shallot (Or Onion)
  7. 1 T Brandy
  8. ¾ t Salt (More To Taste)
  9. ¾ t Crushed Thyme (More To Taste)
  10. ½ t Crushed Garlic
  11. ¼ t Pepper
  12. ¼ t Crushed Red Pepper
  13. ⅛ t Allspice
  14. ⅛ t Coriander
Instructions
  1. Chop or put pork in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier.
  2. On low heat put 1 C pork fat & then rest of ingredients into small skillet and cook until the onions are pasty and it will not take long.
  3. Remove bay leaves.
  4. Add to pork and mix well.
  5. Divide and put into 4 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 8 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. After sealing with fat it should easily last a week or two in the refrigerator…but I doubt you would leave it alone that long.
  2. Don’t think you can make a meal of this as the satiety level is very high due to the great amount of fat...and there will be those of you who try because it is that good.
  3. Wrapped and frozen works quite well but remember to bring to room temperature before serving.
  4. If you opt to use chicken broth use ½ C water and 1-2 t chicken base.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Cakes & Tartar Sauce

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Low Carb Salmon Cakes & Tartar SauceSalmon Cake & AsparagusLow Carb Salmon Cakes & Tartar Sauce and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you might want the recipe for Tartar Sauce

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier and here is a place to get more Ring Molds than you ever thought possible.

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.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds***
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 45.2g Fat 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 22.6g Fat 1.5g Carbs, .3g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hollandaise Sauce

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Low Carb Hollandaise SauceKeto Hollandaise Sauce. Hollandaise is considered one of the 5 “mother” sauces from which others can then be made. It is considered an “emulsion” of butter and egg yolks just as mayonnaise is an emulsion of oil and egg yolks. There are several ways to make hollandaise and I will give you both.  One is pretty foolproof (in a blender) and the other is easy too (on the stovetop) but you do have to give it your full attention.

ChalazaeThe chalazae are those nauseating little short twisted white cords (#’s 3&4) wrapped around the yolk to keep it in place which always seems to be in the way and difficult to remove.  I don’t know about you but biting into a chunk of cooked chalaza in an otherwise smooth product is a total turnoff. The reason many recipes call for straining is to remove them but I think it is much simpler to get rid of them before they are incorporated and cooked.

Let’s face it this Keto Hollandaise Sauce sauce is so versatile and good on so may things it’s pathetic, and the most common is over eggs benedict (on tomato and no muffin thank you), salmon, asparagus, broccoli,  tuna, salmon cakes, and in my world Oysters Rockefeller.

Low Carb Hollandaise Sauce

 

 

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.

Hollandaise Sauce
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Ingredients
  1. 3 Large or 4 Smaller Egg Yolks
  2. 1 Stick +3T Butter
  3. 2 T Lemon Juice
  4. 1½ T Dry White Wine
  5. Good Pinch Cayenne Pepper
  6. ¼ t Salt Or To Taste
Instructions
  1. Same ingredients no matter which method you choose.
  2. Method 1: Blender (Small Cuisinart)
  3. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat and immediately strain into a glass measuring cup.
  4. Put room temperature egg yolks (minus the chalazae), wine, & lemon juice into blender, turn on and drizzle butter until thickened. This method needs to be done quickly as the butter will begin cooling as you strain and then pour it. Add cayenne, taste and add salt as necessary.
  5. Method 2: Stovetop
  6. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat.
  7. Over very low heat put room temperature egg yolks (minus the chalazae) and white wine in small bowl and begin whisking briskly. As eggs begin to pale in color start adding butter a little at a time while continuing to whisk until butter is all used. If it begins to thicken before all butter is incorporated, take it off the burner to finish. Take off heat and continue whisking for a minute or two. Immediately add lemon juice, salt, and cayenne. If it seems a little thick you can add water 1 T at a time.
  8. 4 Servings
  9. 331 Calories, 2.3g Protein, 35.0g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
  10. 6 Servings
  11. 221 Calories, 1.6g Protein, 23.3g Fat, 0.7g Carbs, 0.0g Fiber, 0.7g Net Carbs
Notes
  1. If you like a very lemony sauce, add more lemon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blistered Bell Peppers And Onions

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Low Carb Blistered Bell Peppers And OnionsLow Carb Blistered Bell Peppers And OnionsLow Carb Blistered Bell Peppers And Onions. This post now becomes the most ridiculous recipe I have done to date and I am seriously embarrassed by it.  But the deal is, not only is it easy…it is silly good.  If you follow any of my recipes then you know they can sometimes seem a bit daunting with so many ingredients and I am hoping you find this not only easy but also tasty.  It has three ingredients: blistered peppers, onions, and olive oil.  If you ever get to the Firehouse Fresh Steak Chili recipe this is great in the chili base. With eggs for breakfast?  Oh yeah.

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.
Blistered Bell Pepper And Onions
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Ingredients
  1. 2 Red Bell Peppers
  2. 1 Yellow Bell Pepper
  3. 1 Orange Bell Pepper
  4. 1 Medium Onion
  5. 3 T Olive Oil
  6. Salt & Pepper To Taste
Instructions
  1. Cut peppers and onions in about 1" pieces.
  2. Heat oil to very hot and add peppers with as many as possible skin side down. Do not disturb until they are well on their way to blistering. Turn as possible and blister underside.
  3. Add onions, reduce heat a bit and the onions should caramelize as they finish cooking.
  4. 6 Servings
  5. 81 Calories, .7g Protein, 6.4g Fat, 4.8g Carbs, 1.2g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Firehouse Fresh Steak Chili

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Low Carb Firehouse Fresh Steak ChiliLow Carb Firehouse Fresh Steak ChiliLow Carb Firehouse Fresh Steak Chili

Low Carb Firehouse Fresh Steak Chili. Seriously, I mean who doesn’t like chili. Everyone has their own way of making it and I do too. Pretty much everything in this is fresh except (yes) the diced/crushed tomatoes and jalapeno peppers.  It is rich, very satisfying and seriously who doesn’t like freshly seared steak?  This recipe is from my restaurant archives. I have made chili with beans and used to consider them healthy but not anymore and not for this recipe.  Instead of beans we are using Pulled Pork and before you lift up your nose think about it…pork is used in all kinds of chili recipes everywhere.  Believe it or not it actually thickens the base.

Partner this low carb firehouse fresh steak chili with some Mexican Cornbread or Keto Pork Rind Wraps and you have yourself one terrific 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.
Firehouse Fresh Steak Chili
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Chili Base
  1. 2 Cans Diced Or Crushed Tomatoes
  2. 2 C Water
  3. ½ Medium Small Diced Onion
  4. 2 T *Chili Powder (I Use A Mild Ancho Or Pablano Powder)
  5. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  6. 2 t Crushed Garlic
  7. 6 Oz Chopped Pulled Pork
  8. ¼ t Chipotle Powder (Depending On Your Heat Tolerance)
  9. 1 t Salt
Toppings
  1. 1½ Lbs ¼” Bite Size Sliced Sirloin Steak (I Actually Used Beef Tenderloin)
  2. 2 T Butter
  3. 12 Oz. Finely Grated Cheddar Cheese (Or Cheese Of Choice)
  4. 1½ C Diced Fresh Tomatoes
  5. ½ Medium Onion Minced
  6. ¾ C Sour Cream
Instructions
  1. Dump all ingredients (except toppings) in large saucepan, cover, and slowly heat to simmer until onions become translucent and sauce begins to thicken just a bit.
  2. You may or may not need to add additional water.
  3. Taste, add salt and/or adjust spices to your liking.
  4. Put skillet on high heat, add 1 T butter until well browned, add ½ steak, and sauté quickly. Repeat.
  5. Alternative cooking for steak if you like rare meat: Cook steak as a whole & then slice.
  6. Put hot chili base in bowls and immediately top with cheese to melt.
  7. Top with fresh tomatoes, onions, 2 T sour cream, & the steak.
  8. Salt steak if wanted.
  9. 6 Servings
  10. 707 Calories, 43.7g Protein, 54.0g Fat, 11.5g Carbs 2.3g Fiber 9.2g Net Carbs
Notes
  1. Make sure your steak is room temperature.
  2. Pulled pork is included in nutritionals.
  3. *I use Spice Hunter chili powder blend as it has onion, garlic, cocoa, oregano, red pepper, cumin, cinnamon, & cloves with a balance I like and for sure, use your own favorite chili powder and adjust amounts as necessary.
  4. **I use Old El Paso or Embasa sliced jalapenos for nachos. I put scissors in the jar cut my peppers to mince-dice them. No muss no fuss and most importantly your hands stay clean.
  5. I originally used beans in the restaurant chili and you can certainly use them in place of the pork or…use both…or...neither.
  6. Another kind of off-the-wall pairing with chili is a hard boiled egg. I know it sounds kinda weird but it works.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Plain Ole Meatloaf

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Low Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole Meatloaf. And there is nothing plain about it.  The flavors and texture are just terrific. I call it plain ole as opposed to the Meatloaf Extraordinaire which is absolutely a stunning visual by comparison. This was another of my blue plate specials at the restaurant and it always sold out.  It was made in a 21×6½x4 inch hotel pan which held 6 quarts and I’m here to tell you that it was a lot of meatloaf. Served with mashed cauliflower and the thin gravy it makes?…Ooh la la. I typically make ½ recipe of Plain Ole Meatloaf with Ground Pork Rinds, I eat the ends first and then make 4 slices for later eating. That lovely little loaf dish hold 2 cups and with the serious mounding of the meat, it is perfect for 3 servings.

This recipe (altered to low carb) is the same one I have been making for nearly 50 years.  I mean how many newly weds can cook worth a hoot?  So this is what I grew up on and it’s what I have always loved…there is no ketchup topping and garlic is definitely a standout flavor.  If you have a favorite ketchup topping then by all means use it.  I don’t do this but putting bacon on top would also be good and please see Hot Crossed Bacon Meatloaf.  You can use Carbalose Bread crumbs but I now omit them and use Ground Pork Rinds.  If by chance you have any leftovers it makes a great sandwich on the bread recipe above.  I use my small glass loaf pan and it is the same one I use for the bread.  If you want to make a bigger meatloaf then adjust the ingredients accordingly and use a larger loaf pan.  I ask you now, who does not like a low carb plain ole meatloaf?

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.
Plain Ole Meatloaf
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Ingredients
  1. 1 Lb 20% Hamburger Room Temperature
  2. 1 Lb Ground Pork Room Temperature
  3. 1 C Ground Pork Rinds*** (Optional And May Sub With Carbalose Bread Crumbs)
  4. 1 Egg
  5. ½ C Water
  6. ⅓ C Heavy Cream
  7. ½ Medium Onion Minced
  8. 1 T Garlic Salt
  9. 1 T Pepper
  10. 2 t Salt
Instructions
  1. Preheat oven to 300°.
  2. Put pork rinds or (bread crumbs) in a large bowl, dump in everything but the meats and mix thoroughly.
  3. Break meats in bowl and again combine thoroughly.
  4. Put in glass bread baking pan and bake about 1 hour.
  5. Increase temperature to 325° and bake an additional 15 minutes.
  6. Let rest 15 minutes.
  7. Cut into 6 slabs and drizzle all juices evenly.
  8. 6 Servings
  9. 442 Calories, 35.0g Protein, 30.3g Fat, 3.5g Carbs, 1.6g Fiber, 1.9g Net Carbs
Notes
  1. Nutritionals include bread crumbs.
  2. You will know when it's finished as it will have pulled away from all sides of the pan and will be swimming in fabulous fats & juices.
  3. Starting meatloaf at a lower temperature will help keep it from cracking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/