Tag Archives: grainfree

Low Carb Leek Salad

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Leek SaladI like totally stole this Low Carb Leek Salad recipe from Andrew Zimmern who got it from French chef Jean-Pierre Moullé who ran the kitchen at Chez Panisse for more than 30 years. I bet this recipe has been around for a while and served to thousands of people. Yep, I stole the picture to the right too. Found the recipe on Twitter and…retweeted it. Yes I did.  Made it last night-fabulous. The picture on the left is mine made with one large leek and grated egg.

I did tweak the recipe just a bit because a lot of people may not have fresh chives and even in the picture on the left the egg yolks are not grated. I thought it might be nice to actually grate the whole egg (waste not want not) to use as garnish as it is so much prettier.  If you look at the picture the leeks, at least to me, look quite thin and since it is easy to find leeks that may be an inch or more in diameter I think ½ leek is plenty, plenty for this low carb leek salad.  Several times I  have used green onions which are delicious and actually lower in carbs or about 1g carb/serving.

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.

Leek Salad/Egg/Dijon Mustard Sauce
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Ingredients
  1. 2 Large Leeks
  2. 1 T Dijon Mustard
  3. 1 T White Wine Vinegar
  4. 3 T Olive Oil
  5. Salt & Pepper
  6. 2 t Dried Chives (Or Fresh If You Have Them)
  7. 2 Hard Boiled Eggs
Instructions
  1. To prepare the leeks, trim away the rough bottom on the root end but leave enough so that the leaves don't start to fall off. Cut the tough dark green stalks at the top leaving at least 2 and if possible 3 inches. You will be surprised that as they steam the darker tops will tenderize too.
  2. Starting 1½” from the root end cut the leek in half lengthwise all the way to the green tips.
  3. Make a quarter turn and repeat step one. (The leek will still be intact but the top will be quartered).
  4. Soak the leeks in a bowl of cold water, swishing them around to remove any dirt.
  5. Finish by rinsing the leek under cold running water, taking care to flush away any hidden grit between the layers at the root end. Leeks can most often be very dirty and it is important to clean them thoroughly. My opinion here: They begin to look like an old fashioned whisk broom.
  6. Set up a steamer basket over water in a pot with a tight-fitting lid and set over high heat bringing water to a boil. Turn down heat and steam the leeks for 10-15 minutes, until tender and fully cooked.
  7. Drain & set aside to cool or refrigerate for later use.
  8. Whisk together the mustard, vinegar, olive oil, dried chives, a pinch of salt, and plenty of black pepper in a small mixing bowl. If you are using freshly ground pepper save it until last.
  9. When ready to use the leeks cut each in half lengthwise.
  10. Put on a platter or plate individually, grate ½ egg over each leek, and thoroughly drizzle with the dressing.
  11. Lots of freshly ground pepper.
  12. Garnish with fresh chives if you have them.
  13. 4 Servings
  14. 103 Calories, 3.7g Protein, 7.8g Fat, 5.0g Carbs, .7g Fiber, 4.3g Net Carbs
Notes
  1. I pretty much did the directions as they had them but what I did was put the leeks in a sauté pan with water, covered & simmered them, turning several times. Just a different way to do the same thing. If you are a restaurant you do lots at a time and for a smaller amount pan steaming works very well.
  2. Green onions are easily just as good as leeks.
  3. Salad may be served warm or cold.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Torta Provençal

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Low Carb Torta ProvençalLow Carb Torta Provençal. In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

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.

Torta Provençal
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Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
Pie
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" (large) deep glass pie dish.
  6. Press dough into and up sides of pie dish.
Pie
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 12 Servings As A Side Dish
  8. 323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
  9. 6 Servings Dinner
  10. 645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
Notes
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Carbonara

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Low Carb Spaghetti Squash CarbonaraLow Carb Spaghetti Squash Carbonara. This is about as easy a recipe as I know.  There are two ways to cut a spaghetti squash and it depends what you want to do with it.  If you cut it lengthwise you will get rather short strands and if you cut it across the center the strands tend to be much longer as they wrap around & around ending up more like real spaghetti. Please see Spaghetti Squash 101. For this dish I cut it across the center for the longer strands where as for Spaghetti Squash Pastitsio I cut it lengthwise for short strands. The fresher your squash the less you need to cook it. Don’t overcook as it will turn to mush and you will have to make a squash soup with it. Trust me, I have done it.

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

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

Spaghetti Squash Carbonara
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Ingredients
  1. 6 C Cooked Spaghetti Squash (About 1 Medium Squash)
  2. 2 T Olive Oil
  3. 6 Oz ¼” Cubed Pancetta (Bacon Works But Is Not Nearly As Good)
  4. 4 t Crushed Garlic
  5. 2 Eggs Room Temperature
  6. 1 C Parmesan Cheese
  7. ¼ C Additional Parmesan Cheese
  8. Fresh Cracked Pepper
  9. ½ C Water (If Not Using Cream)
  10. ½ C Heavy Cream If Wanted (Not Authentic But Never-The-Less Very Tasty)
  11. ½ t Chicken Base
  12. Salt Only If Needed
Instructions
  1. Cut squash, scoop out seeds, turn upside down in 1 inch of water and bake at 375° about 1 hour or until done.
  2. Remove from water and allow to cool until you can handle it.
  3. With a fork and a gentle hand, start at the top coming down with the tines & scrape the spaghetti.
  4. Put into a large bowl. To get the remaining strands you will probably need to use a spoon.
  5. Beat eggs & add 1 C Parmesan cheese.
  6. In large pan, sauté pancetta in olive oil until just a bit crispy. Do not over cook it. Add garlic and cook 1 minute more or so.
  7. Add water or heavy cream, pepper & heat. Add squash & heat thoroughly.
  8. Take pan off heat and toss in egg/Parmesan mixture stirring well. You do not want to scramble the eggs.
  9. Plate and serve with additional Parmesan.
  10. 4 Servings
  11. 451 Calories, 26.7g Protein, 30.9g Fat, 16.4g Carbs, 3.3g Fiber, 13.1g Net Carbs
  12. With Heavy Cream
  13. 554 Calories, 27.3g Protein, 41.8g Fat, 17.2g Carbs, 3.3g Fiber, 13.9g Net Carbs
Notes
  1. Real authenticity to this dish would be guanciale which is the bacon made from the jowls of a pig. I have had it and it is fabulous but hey, you will probably never find it and don't fret. It is what the Italians mostly use but pancetta is terrific.
  2. Buon Appetito Have a good meal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Ragout

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Keto Mushroom RagoutKeto Mushroom RagoutKeto Mushroom Ragout. When I was a little girl growing up in Ohio, and maybe 7 or 8 years old, I was out playing in the yard and literally, over night, there were about 8 or 9 puffballs all within close proximity of each other.  I ran in the house and got my mom to show them to her. Well, she picked one with a diameter of about 6 inches, took it into the kitchen, sliced it in ½” pieces and fried it in butter. OMG it was delicious.  I had two younger brothers and when they found the puffballs they kicked them to smithereens like all goofy little boys would do (Think footballs). My mom was angry and really what could she do? It was the first and only time they ever came up and I feel lucky that at least once, I got to eat a puffball.  Besides their general appearance, they are called puffballs because of the clouds of spores that “puff” out when they burst open or when ready, are hit with the impact of falling rain.

Alas, there are no puffballs in this keto mushroom ragout; I just thought you might be interested in the story. However, if you are ever lucky enough to find a puff ball, as Andrew Zimmern would say…eat it.

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

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

Mushroom Ragout Over Mashed Cauliflower
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Ingredients
  1. 3 T Olive Oil
  2. 3 T Butter
  3. 2 Lb Sliced Mixed Mushrooms (Portobello, Cremini, Shiitake, Button)
  4. ¾ C Small Dice Onions
  5. 1 T Butter
  6. 1 T Crushed Garlic
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 Can Petite Diced Tomatoes (Otherwise Regular Diced Tomatoes)
  10. 2 T Tomato Paste
  11. 2 C Chicken Stock (Make Your Own & Skip The Salt)
  12. 1½ t Porcini Dust
  13. 1½ t Salt
  14. ½ t Pepper
  15. ½ C Parmesan Cheese
  16. 6 T Thinly Sliced Green Onion Tops (Dried Chives Also Work Well)
Instructions
  1. Place a large skillet over medium heat with 1 T butter and sauté onions until translucent, 3-4 minutes.
  2. Add garlic & cook an additional minute. Set aside in large mixing bowl.
  3. If using portobellos, scoop out the black gills.
  4. Turn up heat to at least medium high, add ½ the olive oil & butter to pan and when the butter is brown, add ½ the mushrooms & sauté. Add to mixing bowl and repeat.
  5. Now to your empty pan add the thyme, oregano, diced tomatoes, tomato paste, and stock.
  6. Add back the mushrooms & onions, bring to a simmer, stirring occasionally, until the liquid has reduced and thickened just a bit, about 10-15 minutes.
  7. Add more stock as/if needed/wanted. Correct any seasoning.
  8. Plate cauliflower( if using) and top with the ragout. Garnish with the Parmesan and green onions, and…chow down.
  9. 8 Servings
  10. 146 Calories, 5.4g Protein, 11.1g Fat, 5.6 Carbs, 2.2g Fiber, 3.4g Net Carbs
  11. 6 Servings
  12. 195 Calories, 7.2g Protein, 14.8g Fat, 7.4 Carbs, 2.9g Fiber, 4.1g Net Carbs
Notes
  1. This is very good served over mashed cauliflower or better yet cauliflower grits.
  2. Serve with a salad and BOOM-A fabulous meatless meal.
  3. This dish can easily be converted to serve as an appetizer for 10-12 people.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shepard’s Pie

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Low Carb Shepards PieLow Carb Shepard’s Pie.  I am of the opinion that a good low carb Shepard’s Pie should be made with lamb and you know the old saying opinions are like…and you fill in the blank.  This dish originated in Ireland-Scotland where there are more sheep than people and I am assuming (actually pretty sure) they made this with lamb.  So, this is my easy rendition.  If you thought from most of my recipes that I do not open cans once in a while then you would be wrong because, on occasion, I do and this is one of those occasions.  This not fancy or pretty but it certainly is tasty and yes, if you want you can sub ground beef for ground lamb but…it will just not be as good.  And no, I didn’t show a baby lamb because they are way too cute to eat but the bruisers in the picture?  I could eat ’em good.

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.

Shepard's Pie
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Ingredients
  1. 1 Lb Ground Lamb
  2. 1 C Slivered Onions
  3. 1 C Mushrooms
  4. 1 Can Frenched Green Beans (Drained)
  5. 1 Can Diced Tomatoes
  6. 3 C Mashed Cauliflower
  7. 2 C Shredded Cheddar Cheese
  8. Salt
  9. Pepper
Instructions
  1. Heat oven to 325°
  2. Very lightly sprinkle salt & pepper between each additional ingredient.
  3. Cook ground lamb and put in bottom of a deep glass pie dish.
  4. Cook slivered onions until translucent in lamb fat and spread evenly over meat.
  5. Saute mushrooms in remaining fat & sprinkle in dish. You should have plenty of fat because lamb is so fatty. Um Yum.
  6. Add drained green beans and then tomatoes.
  7. Spread mashed cauliflower over the top with an off-set spatula trying not to leave anything uncovered.
  8. Bake until warm-about 20-30 minutes.
  9. Remove from oven and cover with cheese.
  10. Turn up oven to 350° and put pie back in the oven until cheese is either melted (the way I like it) or crispy (the way you might like it). About 10-15 minutes.
  11. 6 Servings
  12. 413 Calories, 24.2g Protein, 29.8g Fat, 11.9g Carbs, 4.3g Fiber, 7.6 Net Carbs
Notes
  1. This will produce a lot of liquid and I think you will find it will be all be soaked up by the cauliflower so that by the end of your meal you will have eaten it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef Stroganoff

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Low Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef Stroganoff. Beef Stroganoff would normally call for about equal amounts of beef, mushrooms, and onions but since onions are kind of on the high carby side of things, I have increased the mushrooms and decreased the onions and if you are a connoisseur of stroganoff you won’t know the difference.  This is quite good served over Spaetzle as a noodle base if you think you need one and otherwise, low carb beef stroganoff is so good it can very simply be served all by itself with a simple salad.

Any good beef can be used. I used a flatiron steak the first time and the next time with the tail end of a beef tenderloin and have used top sirloin many times over the years.

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.

Beef Stroganoff
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Ingredients
  1. 1 Lb Good Top Sirloin About ½" Thick (Room Temperature)
  2. 1 Lb Sliced Button Mushrooms
  3. 1 Medium Large Dice Onion
  4. 4 T Butter (Divided)
  5. 1 C Sour Cream (Divided)
  6. 2 T Chives (I Use Dried)
  7. Salt & Pepper
Instructions
  1. Slice top sirloin into thin strips. (about ⅛") and sauté in browning 1 T butter. Lightly salt & pepper. Set aside in bowl.
  2. Slice and sauté mushrooms in 2 T browning butter. Lightly salt & pepper. Add to beef.
  3. Sauté onions in 1 T butter. Lightly salt & pepper. Add to beef & mushrooms.
  4. Add slightly warmed ¾ C sour cream & 1 T chives and lightly mix all.
  5. Top with 1 T sour cream & sprinkle with remaining chives.
  6. 4 Servings
  7. 502 Calories, 27.5g Protein, 38.4g Fat, 8.0g Carbs, 2.0g Fiber, 6.0 Net Carbs
Notes
  1. It is much easier to slice meat that is partially frozen and/but to fry it quickly it still needs to be room temperature.
  2. Serve with a salad and dinner done.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Grillades Over Cheesy Cauliflower Grits

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Low Carb Grillades Over Cheesy Cauliflower GritsLow Carb Grillades Over Cheesy Cauliflower Grits. One of the things I do is buy whole beef tenderloins and clean & cut them the way I want to.  This way if I want a Châteaubriand for company I have it.  From the Château out, I cut smaller steaks, and finally from the ends I cut the “tournedoes” which are the smallest filets cut from the tip of the tenderloin and are too small to use as a steak but just because they are small doesn’t mean they aren’t good.  Remember, dynamite comes in small packages.  Actually these small pieces can be used, with the addition of other ingredients, to extend a dish to feed more people than a steak can-as in this  low carb grillades over cheesy cauliflower grits dish.  Other examples might be Beef Stroganoff served over Spaetzle and yet another way is to use the scraps for Steak Tartare or Carpaccio.  Now I know not everyone buys a whole beef tenderloin so although filet mignon is the best meat to use, a good quality top sirloin will also fill the bill.

You may have seen this high carby recipe other places using veal (prohibitively expensive) and with varying cuts of less expensive beef but for me, who wants to go to the trouble of fixing a fancy dinner and bite into a tough gristly piece of meat?

And well, we are not really going to use “grits” but we can get close with Cauliflower Grits and here’s the deal; you can substitute the skillet fried cauliflower for mashed and if you are like me and have not had real grits for a very long time, you will absolutely not notice much difference.

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.

Grillades & Cheesy Cauliflower Grits
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Grillades
  1. 1 Lb Beef Tenderloin Cut Into ⅓” Slices
  2. Salt & Pepper
  3. 2 T Butter
  4. 1 C Slivered Onions
  5. 2 T Butter
  6. ½ C Celery Cut Thinly On The Diagonal
  7. ½ C Roasted Red Peppers
  8. 1 Can Diced Tomatoes
  9. ½ C Water (More As/If Needed)
  10. ¼ C Red Wine
  11. 2 t Crushed Garlic
  12. 2 t Beef Base
  13. ½ t Pepper
  14. ¼ C Green Onion Tops
Cauliflower Grits
  1. 4 C Cauliflower Rice
  2. 3 T Butter
  3. ½ t Dried Thyme
  4. ¼ C Heavy Cream
  5. 4 Oz Grated Cheddar Cheese
Instructions
  1. Lightly salt & pepper grillades.
  2. Heat 2 T butter to brown and sear meat quickly on both sides. Set aside.
  3. Turn down heat, add 2 T Butter and begin sautéing onions and celery. When translucent, add red peppers, diced tomatoes, wine, garlic, beef base, pepper, and water.
  4. Turn heat to simmer and reduce until about half the liquid has evaporated.
  5. In another skillet heat 3 T butter, mix in thyme and spread “rice” into it. Cook until tender and slightly browned-turning as necessary.
  6. Add heavy cream to “grits”.
  7. Plate grits and top with cheese.
  8. Add green onions and then meat back into vegetables and heat.
  9. Spoon meat & veggies over cheesy grits.
  10. 4 Servings
  11. 612 Calories, 39.3g Protein, 43.5g Fat, 15.9g Carbs, 4.0g Fiber, 11.9g Net Carbs
Notes
  1. This dish is just as good using mashed cauliflower with lots of added butter, cream and a little thyme.
  2. I always like my meat rare so the directions are for that. If you like you meat well done then leave the grillades in the juices a bit more and it won’t take long for them to cook through.
  3. This is another dish that need no additional vegetables. I serve it with a simple salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Porcini Cream

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Keto Porcini CreamKeto Porcini CreamKeto Porcini Cream. True Story:  Close to 45 years ago I was in a Wild Oats grocery in Boulder, CO and they had a large jar of some ole dried out mushrooms-but they were very expensive.  Being the curious type I opened the jar to smell them.  Ye Gads, I had never smelled anything so heavenly.  I bought a very small container having no idea at the time what to do with them.  Really, all I wanted was to open them periodically just to get another whiff.  Remember, this was way before the internet and though I worked in a restaurant at the time, I was in the front end waiting tables.  I don’t remember when I started using them but when I did it was like…whoa, I wish I had started earlier. Here is a very easy Chicken Cordon Bleu recipe using porcinis with a chicken base and you will see the use of porcini mushrooms throughout this site. So, in IMHO this keto porcini cream may be the best sauce (and maybe second best) that I make.

I use dried porcinis in many dishes, I do make my own dust with them, and you can buy the dust here:  Pistol River Porcini Dust.  Just adding dust to regular sautéed mushrooms is terrific, let alone the myriad other things you can add it to. It is my opinion that the highest and best use for this porcini cream is napping a filet mignon or any other steak.  One of the reasons you see filets wrapped in bacon is to give them flavor and with this cream that is definitely not necessary.  The reason I often prefer powder to dried mushrooms is…and please see: USING SURFACE AREA TO YOUR ADVANTAGE

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.

Porcini Cream
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Ingredients
  1. 2 C Heavy Cream
  2. 2 t Beef Base (Or To Taste)
  3. 1½ Oz Dried Porcini Mushrooms
  4. 2 t Porcini Dust
  5. 3-4 T Hot Water
  6. Cracked Pepper
Instructions
  1. Soak dried mushrooms in hot water about 10-15 minutes. DON'T throw any of the water away.
  2. Simmer all ingredients until slightly thickened and desired consistency is reached. Taste & correct if necessary.
  3. 6 Servings
  4. 274 Calories, 1.6g Protein, 28.8g Fat, 2.2g Carbs, 0.0g Fiber, 2.2 Net Carbs
Notes
  1. From this basic recipe you can add sautéed mushrooms, shallots, or whatever else you might want.
  2. As this is used to nap steaks I believe it will do six servings quite nicely. Pictured is sauce on a lovely rare hanger steak.
  3. Be sure not to let the gravy get too thick because as it cools it gets even thicker but you can always add a tad more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Tchoupitoulas

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Low Carb Chicken TchoupitoulasLow Carb Chicken Tchoupitoulas

 

 

 

 

Low Carb Chicken Tchoupitoulas. (chop-a-too lus) I don’t think this is a particularly well known recipe but I am pretty sure you will add it to your recipe book repertoire once you have had it. I have to say it is a spectacular presentation and makes a great meal for company. The original recipe calls for brabant potatoes and I have subbed them with caramelized zucchini and as many times as I have served this recipe (with potatoes) I seriously can’t tell the difference.  You will need Sauce Béarnaise to complete the dish and please read how to do the Caramelized Zucchini. For a more authentic looking dish please see Brabant “Potatoes” made with daikon radish.

If you look at the picture of the raw products on my cutting board these are things I do as part of Future Cooking. I have all of them on hand and it is easy to get what I need either from the freezer or the fridge. Future cooking ensures an easy dinner when you want it. Low Carb Chicken Tchoupitoulas is pretty much an all inclusive meal and served with your favorite salad should be plenty enough.

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.

Chicken Tchoupitoulas
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Ingredients
  1. 2 Large Chicken Breasts Butterflied & Cut Completely
  2. 2 T Butter
  3. 4 C Small Diced Zucchini
  4. 2 T Olive Oil +2 T Butter
  5. 1 C Sautéed Mushrooms
  6. 2 T Butter
  7. ½ C Julienned Onions
  8. 1 T Butter
  9. ½ C Roasted Red Peppers
  10. 1 C Green Onion Tops
  11. 8 Oz Good Dry Shaved Ham (Or Tasso If you Have Access)
  12. 1½ C Water
  13. 1½ t Chicken Base
  14. 1½ t Gumbo Filé
  15. ½ t Crushed Garlic
Creole Spices
  1. 3 t Dried Basil
  2. 2 t Paprika
  3. 1½ t Marjoram
  4. 1½ t Thyme
  5. 1 t Poultry Seasoning
  6. 1 t Cayenne Pepper
  7. 1 t Salt
Instructions
  1. Heat olive oil & butter to hot and sauté zucchini until well caramelized. Set aside & keep warm.
  2. Sauté mushrooms. Set aside & keep warm.
  3. Sauté onions & add red peppers to heat. Set aside & keep warm.
  4. Combine Creole spices and sprinkle ½ on chicken.
  5. Heat 2 T butter on medium high and sauté chicken. Set aside.
  6. Quickly sauté ham & put atop chicken.
  7. Add water, chicken base, garlic, and other ½ Creole seasoning to pan & boil.
  8. Take pan off heat, mix in gumbo filé, it should thicken slightly.
  9. Add all vegetables back into pan and warm-do not boil.
  10. Check seasoning.
  11. Plate chicken and spoon veggies over top.
  12. Generously nap with béarnaise.
  13. 4 Servings
  14. 412 Calories, 37.0g Protein, 26.1g Fat 7.0g Carbs, 2.1g Fiber 4.9g Net Carbs
Notes
  1. If you have a favorite Creole spice-use it.
  2. If you have difficulty cutting your chicken breasts I'm sure your butcher would be happy to do it for you.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Cordon Bleu

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Keto Chicken Cordon BleuKeto Chicken Cordon BleuKeto Chicken Cordon Bleu is one of those dishes that many people find intimidating and it does not have to be. This is about as simple a recipe as it gets.  Most people (chefs) make this complicated by stuffing a chicken breast with ham and cheese and toothpicks or worse yet buy those old skunky ones you can buy in the frozen section of the grocery store which I guess you have to make a sauce for anyway, so why not just stack the ingredients?  Well, that’s how I have always made it and to rave reviews.  Keto chicken cordon bleu is absolutely delicious.

This recipe feeds one person (or two if breasts are large and can be sliced in half horizontally) and all you need do is multiply for the number of people you will be serving.  (SEE NOTES)

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.

Easy Chicken Cordon Bleu/Porcini Wine Cream
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Ingredients
  1. One Chicken Breast Room Temperature
  2. 1 Egg
  3. ⅓-½ C. Crushed Pork Rinds
  4. 1 t Dijon Mustard
  5. 2 Oz Good Dry Ham
  6. 1 Oz Grated Or Thinly Sliced Gruyere Cheese
  7. 1 T Butter
  8. ½ t Butter
  9. 1 T Dry White Wine
  10. ¼ C Heavy Cream
  11. ¼ C Water
  12. ¼ t Chicken Base
  13. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms (I Used Dust)
  14. ⅛ t Pepper
Instructions
  1. Pound breast (or thigh) to flatten.
  2. Spread mustard over chicken.
  3. Heat ½ t butter until it begins to brown and quickly saute ham-set aside.
  4. Dip chicken into egg, cover both sides with pork rinds and fry in 1 T hot butter. (I used duck fat).
  5. After turning and cooking a couple of minutes, pile ham on top of chicken, pile on cheese and cover until melted. (Cheese should melt pretty quickly).
  6. Plate chicken, maintaining heat in pan.
  7. Add wine, cream and rest of ingredients.
  8. Reduce to slightly thicken.
  9. Top chicken with sauce.
  10. 1 Serving
  11. 770 Calories, 63.1g Protein, 56.4g Fat 1.5g Carbs, 0.6g Fiber, 0.9g Net Carbs
Notes
  1. If you opt to use dried mushrooms, use as little water as possible to reconstitute them and DO NOT throw the liquor away-just add it to your cream. The flavor is heavenly.
  2. Since chicken breasts tend to have gotten larger and larger one breast will most often feed 2 people. I bought one the other day that weighs in at a whopping 11oz which is clearly far to large for one person unless you are Jack The Giant Killer. My suggestion: Buy one that you can split with someone and double rest of the ingredients.
  3. It is very difficult to flatten this large a breast anyway so very carefully butterfly the breast and then finish the cut.
  4. Nutritional information is based on an approximate 5 oz. chicken breast.
  5. If cooking for more than 2 people per breast then double the rest of the recipe ingredients (except the egg) per person. Sadly most chicken breast are 8-10-11 oz. and will easily feed 2 people. And another great answer is to use one pounded chicken thigh which is what I did. It was 5 oz. exactly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Cream Cheese Pie

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Keto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese Pie is a quick little put together when you have a bit of left-over easy Cranberry Orange Relish. To complete the pie you will also need one small crust recipe from Low Carb Pie Crusts For Most Any Pie Two Sizes which you will also find very easy to make. The beauty of this keto cranberry cream cheese pie, besides its physical beauty, is that it can be made in stages as needed and if you have the space and extra pie dishes you can even freeze the crusts.  I know, I’ve done it multiple times.

As I was making this, I was already thinking of different flavors combinations like an orange strawberry, and maybe an almond raspberry. Those are just off the top of my head and I would bet you can come up with  some of your own concoctions.

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.

Cranberry Orange Cream Cheese Pie
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Ingredients
  1. 1 Small Recipe Pie Crust
  2. 1 C Leftover Orange Cranberry Relish
  3. 6 Oz Cream Cheese
  4. 2 T Butter
  5. 2 t Vanilla
  6. 24 Drops Liquid Splenda*** Or 1 C Sweetener
Instructions
  1. Preheat oven to 350°.
  2. Follow recipe and instructions for pie crust.
  3. Cool the crust completely.
  4. Beat cream cheese, butter, vanilla, and EZ-Sweetz until smooth.
  5. Spread cream cheese mixture into cooled crust.
  6. Spread cranberry relish on top.
  7. Chill.
  8. 10 Servings
  9. 295 Calories, 5.6g Protein, 26.7g Fat, 8.0g Carbs, 3.4g Fiber, 4.6g Net Carbs
Notes
  1. For added crunch you may decorate your pie with a few crushed toasted walnuts crumbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pie Crust For Most Any Pie

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Low Carb Pie Crust For Most Any PieLow Carb Pie Crust For Most Any PieKeto Pie Crust For Most Any Pie. It’s the crust and nothing but the crust.  These very versatile Low Carb Pie Crusts For Most Any Pie are used in many of the pie recipes on this site and can be used for hot or cold pies. Using Allulose*** will keep them Paleo. Here are several:  Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie.  I also use the small one for the Walnut Pecan Tart , Crack Pie, and the larger one for the Pecan Maple Brandy Bars.  Hot or Cold this keto pie crust for most any pie is the absolute best.

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.

Pie Crusts For Most Any Pie/Two Sizes
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
  5. 10 Servings
  6. 214 Calories, 4.8g Protein, 21.0g Fat 5.0g Carbs, 2.7g Fiber, 2.3 Net Carbs
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ Allulose*** (Paleo) Or 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
  5. 12 Servings
  6. 222 Calories, 5.0g Protein, 21.7g Fat 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Instructions
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
  6. Mix all ingredients and press into an 8"x1¼” (Small Crust) or 9"x1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
  7. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool for cold pie.
  8. Proceed with your pie.
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
  4. These crusts can be used for either hot or cold pies.
  5. Absolutely no need to grease pan as crust has so much butter and no sugar in it. The shell will come out slicker than a whistle.
  6. More sweetener may be used without adding any additional nutritional profile but I doubt you will need any more.
  7. If using liquid Sucralose*** add to melted butter before adding to nut flours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/