Tag Archives: keto

Low Carb Carbalose Tomato Basil Bruschetta

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Low Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil Bruschetta. This is my low carb version of Tomato Basil Bruschetta originally made by Julia Child and made famous in the movie Julie & Julia.  I can say that I never had Julia’s recipe but I have a pretty good imagination when it comes to what food might taste like and these are so seriously tasty as to boggle even my mind.

There are no fancy ingredients to make this low carb carbablose tomato basil bruschetta except that you will need a loaf of Carbalose Flour Bread.  In the movie the bread was fried (I assume in olive oil) and so is mine.  The color and evenness of frying is clearly evident as well as making it extremely crispy. You can use regular tomatoes which will weep a little as they marinate but the juices will not be used as only a hint of balsamic vinegar is needed anyway and that’s if you even decide to use it at all.  I originally made this a while ago and I didn’t have fresh basil.  When I buy fresh basil, and don’t use all of it, I douse it with olive oil and freeze for later use in a sauce of some kind.  So-I am showing both the old picture and the new one using fresh basil which I happen to have left over from making Green Beans Zucchini Basil Verde.  I’m not even sure balsamic vinegar is original to the recipe so leave it out if you wish. I didn’t use it in my first version and did the second time.  I personally think it’s better without it.  I also think it would be better to have mixed the basil in with the tomatoes but since I love to eat it fresh, I piled it on top.  Either way…

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

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.

Tomato Basil Bruschetta
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Ingredients
  1. 2 Pieces Carbalose Bread
  2. 3-4 T Olive Oil I Used 3 T Total But Don't Worry If You Have It Leftover (You Want It Fried)
  3. 1 Large Or 2 Small Seeded & Chopped Roma Tomatoes
  4. ½ t Crushed Garlic
  5. 1 t Balsamic Vinegar (Optional)
  6. ¼ t Salt
  7. 4-6 Leaves Basil Coarsely Chopped
Instructions
  1. Slowly fry bread in olive oil, drain allowing it to cool, & it will not take long.
  2. Dice tomato and put into a small bowl.
  3. Mix in garlic and vinegar if using.
  4. Spread tomatoes over toast, sprinkle with salt, and top with basil.
  5. 2 Servings
  6. 305 Calories, 6.6g Protein, 25.9g Fat, 11.8g Carbs, 5.4g Fiber, 6.4g Net Carbs
Notes
  1. Nutritionals include 1 slice Carbalose bread.
  2. You can double or triple the recipe ad infinitum.
  3. You want to fry your bread to the color you see in the pictures making sure they are just normal sized thickness. Any thicker and they will not be completely crispy.
  4. I'm not kidding, this is as good as it looks.
  5. I have never used any other low-carb bread to make bruschetta and if it's what you want to use then so be it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Duck Rillettes

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Keto Duck RillettesLow Carb Duck RillettesLow Carb Duck RillettesKeto Duck Rillettes. Some time ago I did a recipe for Pulled Pork Butter Rillettes and this is nearly, if not identical.  The ingredients are almost the same and so are the instructions.  Only the names have been changed “to protect the innocent”.  A couple days ago I tweeted out some pictures saying I was fixing a duck because I need more…duck fat for cooking.  To buy Duck Fat is about $15.50 for an 8 oz. jar (if the stuff is even in stock) and if I can get 2 cups of fat from one duck…well, you can see the advantages.  Literally, two jars of duck fat is more than I paid for the whole duck.  Not only do I get the duck skin candy and two meals from one duck, I also have enough fat (two cups) and meat to make this Duck Rillettes with fat left over. What’s not to like?  It really makes the 2 duck meals + the fat FREE, and I am all in when it comes to FREE.  So I hope you make this often as your meals are FREE.  The recipe is only ½ the amounts of the pork rillettes as you will not have 1 lb. of meat left after your duck dinner for two.  Take a good look at the picture of my fat in its container and you will readily see why D’artagnan calls it liquid gold. Low carb duck rillettes is truly the perfect keto appetizer.

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.

Duck Rillettes
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Ingredients
  1. 8 Oz. Duck Meat
  2. ¾ C Rendered & Melted Duck Fat (Divided)
  3. ¼ C Chicken Broth
  4. 5 Crushed Juniper Berries (I Used My Mortar & Pestle To Really Break These Up)
  5. 1 Bay Leaf
  6. 1 T Grated Shallot (Or Onion)
  7. ½ T Brandy
  8. ½ t Salt (More To Taste)
  9. ½ t Crushed Thyme (More To Taste)
  10. ¼ t Crushed Garlic
  11. ⅛ t Pepper
  12. ⅛ t Crushed Red Pepper
  13. Pinch Allspice
  14. Pinch Coriander
Instructions
  1. Chop or put duck in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. I actually do a coarse chop and then hand pull it. 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 which is fine.
  2. On low heat put ½ C duck fat & then rest of ingredients into small skillet and simmer until the shallots/onions are pasty and it will not take long.
  3. Remove bay leaf.
  4. Add to duck meat and mix well.
  5. Divide and put into 2 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. 4 Servings
  9. 619 Calories, 14.1g Protein, 55.2g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. For my chicken broth I use ¼ C water and 1 t chicken base.
  2. I know at the end of a meal it is difficult to do much more than the dishes but if you pull your left over duck meat while it's warm it will make things easier all the way around and there is a bonus, you can stand there like an animal and eat any left-over skin if, by some chance, there is any left.
  3. Duck fat does not solidify at room temperature so it is best to make sure the rillettes are refrigerator cold, spoon on the final layer of fat, and refrigerate again until ready for service.
  4. Always bring back to room temperature before eating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Oysters Rockefeller

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Low Carb Oysters RockefellerLow Carb Oysters RockefellerLow Carb Oysters Rockefeller.  This is the way I have made Oysters Rockefeller forever.  It is not traditional in some ways but it sure is good.  It may look right to you, but a few of the ingredients are not necessarily traditional in any…traditional way.  I use a lot of herbs & spices and have tons of small liquor bottles that are tucked away upstairs.  For many years I collected mini bottles from all over the country and at some point I was going to sell the collection when I ended up in Oregon which has some strange old laws, one of which is;  you can’t sell any bottle of liquor, no matter the size.  Something to do with trafficking illegal liquor and probably protecting liquor store operators. Yes, sadly, the only way to get liquor here is through a “state run” store which mean no “free enterprise” here either. But I digress.  I probably do have Pernod in a mini bottle but I have never used it and I sure didn’t want to fish it out of the attic just for this recipe and anyway, I also don’t drink the stuff.  If you blow up the picture you can see little flecks around the spinach and it’s ground anise seeds which are as close to licorice as I want to get.  I know the French love & make Pernod, and I do love & make lots of French food but hey, I’m not French and I just don’t like the stuff. Of course that yellow blob on top of each low carb oysters rockefeller is Hollandaise Sauce and you will need a recipe of 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.

Oysters Rockefeller
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Ingredients
  1. 1 Hollandaise Recipe
  2. 12 Small Oysters (I Gently Poached Mine In Water & Then Drained On A Paper Towel)
  3. 12 Oz Finely Chopped & Squeezed Spinach (Frozen Works Quite Well)
  4. ½ C Heavy Cream
  5. 4 Oz Grated Raclette Or Gruyere Cheese (Yes, Swiss Works But It Is Not As Tasty)
  6. ½ C Very Finely Chopped Onion
  7. 1 T Butter
  8. 1 t Chicken Base
  9. 1 t Ground Anise Seed (Optional)
  10. 2 T Parmesan Cheese (Optional)
  11. Salt & Pepper To Taste
Instructions
  1. Poach oysters in gently simmering water for about 30 seconds, turn and repeat. Drain
  2. Melt butter in sauce pan, add onions, and sauté until translucent.
  3. Add spinach, chicken base & heavy cream and reduce a little. Take off heat, add cheese, & mix thoroughly.
  4. If making whole recipe put spinach into an 8x8 baking dish, sprinkle with anise, nestle in the oysters, top with hollandaise and put under broiler until hollandaise just begins to brown slightly.
  5. If using Parmesan, sprinkle over hollandaise which will help keep it from browning.
  6. 6 Servings
  7. 269 Calories, 16.5g Protein, 18.1g Fat, 5.9g Carbs, .9g Fiber, 5.0g Net Carbs
  8. 4 Servings
  9. 403 Calories, 24.7g Protein, 27.1g Fat, 8.8g Carbs, 1.4g Fiber, 7.4g Net Carbs
Notes
  1. As you can see, little miss piggy ate three oysters but two would have been plenty enough.
  2. Surprisingly 2g carbs come from each oyster.
  3. You can sprinkle a little Parmesan cheese over the top but I rather like all my flavor coming from everything else in the recipe.
  4. Notice I did not broil my oysters when topped with the hollandaise. I simply do not like cooked hollandaise and it's your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Marriage Chicken

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Low Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage Chicken. No not me, I am not getting married and this Marriage Chicken is not for anyone’s wedding, but it was, at one time.  Got a pretty good story here.  Naomi Pomeroy is a native Oregonian who owns the restaurant Beast, (Don’t ya just love the name?) and it does kind of tell the story of the meat centric food and which is literally up and around the corner from when I live in NE Portland. I have eaten at this restaurant and it is almost a surreal experience.  After two weeks, the menu goes POOF and is gone forever, only to be replaced with another-equally as spectacular.  The set price is $125. per person, for a six-course meal and some of the courses may be one, or at the most, two bites. They have only two seating an evening, the tables are communal, you can watch everyone running around cooking, and there are kitchen timers going off constantly.

Anyway, this low carb  marriage chicken recipe is inspired by Naomi.  It was the recipe she made up for her wedding and appropriately named Wedding Chicken.  I’ve called mine Marriage Chicken so as to not confuse the two.  I am not of the caliber cook (chef) Naomi is by a long shot, and would never pretend to be.  She is a James Beard recipient which is a pretty hard thing to come by.  This is Naomi’s Original Recipe featured in Bon Appetite Magazine that she came up for her…what else…wedding…and you can see how I tweaked it for low carb.  Tweaked or not this chicken is to die for and any marriage that can survive this garlicky dish is headed for success.

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.

Marriage Chicken
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Ingredients
  1. 8 Skin-On Bone-In Chicken Thighs
  2. ½ C Tamari Sauce
  3. ¼ C Olive Oil
  4. ¼ C Apple Cider Vinegar
  5. ¼ C Allulose (Or Sweetener Of Choice)
  6. 3 T Fish Or Oyster Sauce (I Used Oyster Because It Is What I Had At The Time)
  7. 3 T Lemon Juice
  8. 2 T Crushed Garlic
  9. 2 t Powdered Ginger
  10. 2 t Salt (Omit If Using Fish Sauce)
  11. 1½ t Dried Thyme
  12. 4 Jalapeno Peppers Seeded & Sliced (I Used Pickled Jalapenos-They're Easier)
Instructions
  1. Excluding chicken & olive oil, put rest of ingredients in a small mixing bowl and stir until salt & Allulose are dissolved. (Salt does not dissolve well in oil of any kind).
  2. Put chicken into a plastic bag, pour in marinade and refrigerate for 12-24 hours. (I save every produce plastic bag I ever get and use them to marinate all kinds of things. Waste not want not.
  3. Bring chicken to room temperature for at least 3-4 hours.
  4. Preheat oven to 375°.
  5. Add olive oil to bottom of baking dish or sheet pan, place chicken skin side up, and cook until crispy on the top-About 45 minutes.
  6. Gently heat left over marinade.
  7. Add juices from chicken to heated marinade.
  8. To serve, divide and spoon marinade over chicken.
  9. 8 Servings
  10. 218 Calories, 11.2g Protein, 17.6g Fat, 2.7g Carbs, .5g Fiber, 2.2g Net Carbs
Notes
  1. I cannot describe the garlic smell these thighs will produce.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Provençal Relish

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Low Carb Provençal RelishLow Carb Provençal RelishLow Carb Provençal RelishLow Carb Provençal RelishLow Carb Provençal Relish.  So, a very dear friend took me out for dinner to Laurelhurst Market restaurant on my birthday. On their menu there was/is a Bone-in NY Steak with Padron Peppers & Provençal Relish and a Ribeye with Avocado Puree & Candied Jalapenos.  Being picky I wanted…the Ribeye with the Provençal Relish which had no sugar and…because I have eaten at this particular restaurant many times, I was accommodated without question.  Yeah, yeah, I don’t go out to dinner very often anymore but this is in my top five restaurant picks here in foodie town Portland, Or.

The meal was of course terrific but the steak, nestled in the Provençal Relish, was out of this world.  My picture is exactly as it was served except they actually sliced the steak.  I brought some of it home to analyze it and have tried to recreate it.  Try to picture an old woman picking through a cardboard box of leftover relish, tasting & savoring each little bite.  The relish tastes great with a little finishing heat from the Padron peppers which I did not have. Since I didn’t want to wait to see if my grocery even had them, I used jalapeno peppers instead.  Mine is not exactly the same but boy, it sure is good.

The relish can be served warm or cold but it absolutely begs to be left in the refrigerator for several days to marry all those wonderful flavors. If you decide to serve it cold you will need to let it sit on the counter to let the olive return to a liquid and it will be quite crunchy.  If heated, it will soften things a bit.  To test the recipe, I only made half of it and it easily and amply would have served four people so…I have lots leftover to accompany other meals.  I was so hot to make and eat the dish that I ate the relish raw and next, I will take the time to heat 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.

Provençal Relish
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Ingredients
  1. 1-1½ C Olive Oil
  2. 2 Roma Tomatoes Seeded & Finely Diced
  3. 1 C Yellow Pepper Finely Diced
  4. 1 C Red Pepper Finely Diced
  5. 1 C Red Onion Finely Diced
  6. 1 C Olives Finely Chopped
  7. 2-3 T Capers
  8. 2 t Crushed Garlic
  9. 2 t Anchovy Paste
  10. 1½ t Dried Basil
  11. 1½ t Dried Thyme
  12. 2 T Jalapeno Peppers (I Used Pickled Jalapenos)
  13. ½ t Liquid Smoke (Optional But Good)
  14. ½ t Pepper
Instructions
  1. Pretty easy.
  2. Just chop & dice all veggies, add rest of ingredient, mix thoroughly and refrigerate for at least 24 hours and a couple of days would be even better.
  3. 8 Servings
  4. 293 Calories, 1.2g Protein, 29.8g Fat, 7.0g Carbs, 1.6g Fiber, 5.4g Net Carbs
Notes
  1. Padron chile peppers individually are unique though similar in shape and size with curved and grooved furrows along their skin. Young Padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey chile in the mix (roughly 1 in 10), making for a bit of Padron roulette.
  2. My dish was pretty spicy so maybe I got lucky and got 2 out of 10 hot ones.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Soft Pretzels

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Low Carb Carbalose Soft PretzelsLow Carb Carbalose Soft PretzelsLow Carb Carbalose Soft PretzelsLow Carb Carbalose Soft Pretzels. There are quite a few recipes out there for soft pretzels made with all kinds of ingredients but these Carbalose Soft Pretzels are going to be the closest you get to the real deal.  I have also included a recipe for a delicious simple mustard dipping sauce and of course they can be eaten plain or with a plain spicy Dijon or German mustard. In my opinion, these are also a perfect low carb game day snack-and maybe…with a beer.  If you like these you may also like the Carbalose Italian Parmesan Garlic Knots.  Totally different but melt in your mouth good.  Sorry, I forgot to get a picture of the twisting but I’m guessing you know how to twist a rope.  As I look at the low carb carbalose soft pretzels on the cooling rack I notice 3 are twisted one way and 3 the other way.  I think they call that being ambidextrous. My mother and I are both left-handed and she was ambidextrous too.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

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.

Carbalose Soft Pretzels
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Pretzels
  1. 1¼ C Carbalose Flour***
  2. 2 T Wheat Gluten***
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ C +3 T Warm Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. 2 T Melted Coconut Oil
  12. 3 Drops Liquid Sucralose
  13. ¼ C Water
  14. 1½ t Baking Soda
  15. Kosher Salt
Mustard Sauce
  1. 6 T Dijon Mustard
  2. 2 T Allulose*** (Or Your Favorite Sweetener)
Instructions
  1. Bloom yeast & sugar in warm water for 10 minutes or until foamy.
  2. Put first 7 ingredients into food processor.
  3. Add liquid Sucralose & coconut oil to top of bloomed yeast and with machine running add to processor.
  4. Run processor for at least a minute and probably a little longer adding any additional water if/as needed 1 T at a time.
  5. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  6. Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until almost doubled.
  7. Divide dough into 6-2¼-2½ oz. pieces and form individual balls.
  8. Preheat oven to 425°.
  9. Working quickly take each ball and roll into a 9" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 18” ropes.
  10. Shape ropes into a U on work table. Pick up ends, make a complete twist and bring around to bottom of U and secure. Place on sheet pan making sure they are shaped like a pretzel.
  11. Brush generously with soda water and sprinkle with Kosher salt.
  12. Allow to rise about 20 minutes and pop them into the oven until golden brown or about 14-15 minutes.
  13. 6 Servings
  14. 138 Calories, 9.3g Protein, 8.0g Fat, 13.2g Carbs, 7.9g Fiber, 5.3g Net Carbs
Notes
  1. Don’t over salt your pretzels as the soda water will add a salty twang of its own but...if you like salty pretzels by all means go for it.
  2. The pretzels look a little wrinkly and that is perfectly normal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Melba Panna Cotta

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Keto Melba Panna CottaKeto Melba Panna CottaLow Carb Melba Panna CottaLow Carb Melba Panna CottaKeto Melba Panna Cotta.  Not quite peach melba but this keto Melba Panna Cotta is a danged fine facsimile.  One of my all-time favorite desserts used to be peach melba.  I loved it so much that it was even on my restaurant menu so I could have it anytime I wanted it.  Though I have of course not been able to have it for many years, making an almond raspberry panna cotta is as close as I can get.  I also do not eat peaches so that part is out completely.  Although I could probably have ¼ peach with keto melba panna cotta, this does not need it.  And I don’t mean I had fresh peaches either.  I used free-stone peaches from a can and spooned the sugary juice on with abandon.  Well that was then and this is now.  I imagine I could use a sugar-free peach syrup of some sort, as it is available, but for the number of times I would ever use it, it would mostly go to waste.  Traditional melba has always been served with a raspberry syrup or coulis and topped with toasted almonds and I’m using raspberries and almond here anyway.  The really nice thing is that if you have never had peach melba you do not have a basis of comparison so all you will do is enjoy this.  If you have a sweetie then you can make it in one larger mold (the second picture is for two) to get close, and share.  Just don’t squabble over who gets the most. All I did was cut the recipe 75% for the two servings.

Normally, in the restaurant, I used some watered down raspberry jam but not here.  We eat whole raspberries so why not just mash up some of them?  In fact all I did was mash them a little before adding the water.  So, if you want a plain Panna Cotta then here ya go because you definitely can do your own thing on a clean slate.

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.

Melba Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Allulose
  5. 6 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. 1 t Almond Extract
  8. ¾ C Fresh Raspberries
  9. 5-6 T Water
  10. 3-4 Drops Liquid Splenda (Or To Taste)
  11. ½ C Toasted Almonds
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla & almond extracts, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 3-4 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5-10 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. Mash raspberries, add water & Splenda and mix.
  7. Spoon about 1½ T raspberries over panna cotta and sprinkle with toasted almonds.
  8. 8 Servings
  9. 416 Calories, 1.6g Protein, 39.8g Fat, 2.9g Carbs, 1.0g Fiber, 1.9g Net Carbs
Notes
  1. Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta. No nuts required.
  2. I actually have a medium fluted ring mold that would be perfect and would make a beautiful centerpiece for any table. Long ago I used to use it for monkey bread and it has been in my cabinet for many years. If I used it for this recipe I would have to eat the whole thing-Oops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Marinated Greek Ribeye Steak

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Keto Marinated Greek Ribeye SteakKeto Marinated Greek Ribeye SteakKeto Marinated Greek Ribeye Steak. Long ago and far away I worked in a seafood house in Virginia owned by of all people a Greek.  The restaurant was known far and wide for it’s seafood but I actually thought the best thing on Saki’s menu was a Keto Marinated Greek Ribeye Steak and I mean it was to die for.  I ate it every time I went in there and it absolutely never disappointed.  This is my rendition and it is exactly as I remember it…and we know how memories can fade and change sometimes.  Sadly, the restaurant burned to the ground in 2013, never to be resurrected which is sad because the food was that good.  This is also the same restaurant that I based my Tartar Sauce recipe on and you can see why the recipe was so large.  Now of course Saki was marinating scores of steaks at any given time but this recipe is for only 4 steaks and I see another seriously cut-down recipe in the works.  Saki used to stack his steaks in several deep bus-tubs at a time and allow them to marinate for several days.  You can do this too-if you can wait that long.  This marinade can also be used with pork & chicken so it’s quite versatile.  The little adjunct vegetable doesn’t have a recipe, it’s just a fried Japanese eggplant with a few seared tomatoes.

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.

Marinated Greek Rib Eye Steak
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Ingredients
  1. Six 8 Oz Ribeye Steaks (Boneless Is Best)
  2. ½ C Olive Oil
  3. 2 T Dried Oregano
  4. 2 T Worcestershire Sauce
  5. 2 T Sugar Free Rice Wine Vinegar
  6. 2 T Lemon Juice
  7. 4 t Garlic Paste
  8. ½ t Ground Rosemary
  9. ½ t Salt
  10. ½ t Pepper
Instructions
  1. Whisk all ingredients together.
  2. Add marinade to a one gallon plastic bag and add 6 boneless rib eye steaks.
  3. Massage the marinade into the steaks and refrigerate.
  4. Take steaks out of the fridge 2-3 hours before preparing on your grill on in a pan.
  5. Serves 6
  6. 787 Calories, 54.g Protein, 50.5g Fat, 2.0g Carbs, 0.0g Fiber, 2.0g Net Carbs
Notes
  1. Nutritionals do include an 8 oz. ribeye steak.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Fricassee

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Low Carb Chicken FricasseeLow Carb Chicken FricasseeLow Carb Chicken Fricassee. I don’t know exactly how many dishes I have based on French peasant food but I know it is more than a few and both Pulled Pork Butter Rillettes  & Ratatouille comes to mind first.  The French seem to always have been able to take nearly nothing by adding wine, butter & herbs and make something out of it, and this is not much different.  Now, they would have probably taken a skinny scrawny old rooster or hen that was long past its prime eating and by braising it, bringing the thing back to life…with taste galore.  Today we have bred the crap out of chickens and ended up with monsters.  Yes, there is low carb chicken fricassee and a chicken thigh under all those creamed mushrooms & wine sauce.

I spatchcocked and roasted a duck not long ago and from that duck, not only did I get two glorious meals, I also got two cups of duck fat. (In the sour cream tub in the upper right next to the wine).  Now sometimes a lot of duck fat can be used in the blink of an eye but when you use it for sautéing this & that, it easily lasts a very long time.  The flavor of duck has no comparable; It is a flavor unto itself.  I also cut off the skin from the backbone and roasted it too.  When finished it is like eating candy which for low carbers is the best thing ever, ever.

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 Fricassee
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Ingredients
  1. 4 Large Boneless Skinless Chicken Thighs
  2. 2 T Duck Fat Or Schmaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  3. Salt & Pepper
  4. 2 Shallots Thinly Sliced
  5. ½ T Duck Fat Or Schmaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  6. 1 Lb Sliced Mixed Mushrooms
  7. 2 T Duck Fat Or Schmaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  8. ½ C White Wine
  9. 1 C Water + More As Needed
  10. ⅓ C Heavy Cream
  11. 1½ t Chicken Base
  12. 2 t Dried Tarragon Leaves
  13. Freshly Ground Pepper
Instructions
  1. Heat 2 T fat to medium high.
  2. Pound room temperature thighs to even thickness.
  3. Season thighs with salt & pepper, add to the skillet, sautéing over moderately high heat, turning once until browned-about 3 minutes per side. Set aside.
  4. Add ½ T fat to pan and gently cook shallots. Set aside.
  5. Add last 2 T fat and sauté mushrooms. Set aside.
  6. Add wine, water, heavy cream, tarragon, & chicken base to pan and simmering, reduce to about ¾ original.
  7. Add back chicken, shallots, & mushrooms and simmer until warmed and chicken is finished cooking.
  8. 4 Servings
  9. 379 Calories, 27.8g Protein, 23.2g Fat, 5.8g Carbs, 1.3g Fiber, 4.5g Net Carbs
Notes
  1. The reasons I love duck fat for sautéing are as noted above 1.) the flavor and 2.) it will not burn under high heat the way butter can. Now I do eat a lot of browned butter but just not for this.
  2. This is a pretty intensely filling meal but if you can eat two of them-I could not-so be it. It will not break any carb banks.
  3. Absolutely not needed but I put a bed of spinach under my Fricassee and it was delicious.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cajun Cauliflower Rice Hash

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Low Carb Cajun Cauliflower Rice HashLow Carb Cajun Cauliflower Rice Hash. There are days (many of them) that after I go to the grocery, I have purchased way too many vegetables.  As I am an avid carnivore I end up kind of eating vegetables as an afterthought and adjunct to my meat.  I do love Ginger Curry Sweetened Cauliflower Rice and oops, I bought too large a cauliflower and I had a little less than 2 cups left over.  Riced cauliflower will last quite awhile in the fridge but there comes a time to either use it or lose it and trust me, I am not into losing food (of any kind).  Hence this recipe for Cajun Cauliflower Rice Hash.  When training, and working in any kitchen, the one thing that is pounded into you everyday is NEVER EVER WASTE FOOD.  At the time something goes into the garbage, it has become 100% food cost and it is NOT cool.  Not for the owner of the restaurant and if you’re the owner…NOT cool for you.

Cooking, for me, is second nature.  I don’t much think about it and probably miss many opportunities  to make a recipe post because of it.  I just throw this and that together and come up with something.  No recipe, no nothing.  After I made this, I decided to take a couple of pictures and do this post.  It is so simple it’s ridiculous but if you don’t know to do it, you’ll never taste it and…  Since I ended up prepping so much food today and knowing I wouldn’t be eating it for several more days I wanted an easy dinner with maybe some eggs and sausage and this is just what I came up with. So when you need an easy fix..try this.  I happened to top it mine with eggs but it is also an easy side dish to almost anything.

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.

Cajun Cauliflower Rice Hash
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Ingredients
  1. 3 C Riced Cauliflower
  2. 3 T Butter (Divided)
  3. 1 T Olive Oil
  4. ½ C Slivered Onion
  5. ½ C Slivered Red Pepper (Cut In Half)
  6. Cajun or Blackening Spice
  7. Salt & Pepper
Instructions
  1. Put 1 T butter in pan, add onions & peppers and sauté until tender. Set aside.
  2. Add rest of butter and olive oil to hot pan add riced cauliflower and sauté until brown.
  3. Add back onions & peppers, sprinkle with salt, pepper. & Cajun seasoning.
  4. 2 Servings
  5. 260 Calories, 4.0g Protein, 23.1g Fat, 12.1g Carbs, 4.5g Fiber, 7.6g Net Carbs
Notes
  1. This makes a great side dish but I think its highest and best use is under a couple of eggs.
  2. Cheddar cheese between the hash & eggs is good and I would have done it...but I forgot.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kokkari Dressing

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Low Carb Kokkari DressingLow Carb Kokkari DressingLow Carb Kokkari DressingLow Carb Kokkari Dressing.  I was on the internet looking for some other sauce to go with all the rack of lamb I eat, other than my own Mint Sauce, and came across this Kokkari Dressing which sounded pretty good.  I would never be without lamb in some form so I decided to try it as I found it.  It was as good as it sounded.  I also eat, from time to time, a ½ lb. ground lamb patty and it was fabulous on it too.  I did tweak a couple things from the original Kokkari Dresssing recipe and you can (compare the two). Since the recipe seems a bit  obscure I thought I would put it out there for you.  Oops, I did change a couple things since I have never used, and didn’t even know what it was, and that’s the wild Greek oregano-I just used regular ole oregano. Added a bit of dried mint because…I think mint and lamb are a match made in heaven. Apparently, this dressing not only sets off lamb, but also beef, chicken and fish.  I think I would call this a kind of a do everything sauce and I’m sure I will eventually try it on all the above mentioned and when I do I’ll try to put up pictures.  There is certainly no doubt that a small side of Greek Tzatziki would be a great accompaniment.

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.

Kokkari Dressing
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Ingredients
  1. 6 T Olive Oil
  2. 2 T Lemon Juice
  3. 1 T Minced Capers
  4. 1 T Minced Shallot
  5. 2 t Dried Crushed Mint
  6. 2 t Crushed Garlic
  7. 1 t Parsley (I would Call This Optional)
  8. 1 t Dried Crushed Oregano (+More To Taste Cause More is Mostly Always Better)
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Whisk all ingredients together and serve over lamb, chicken or fish.
  2. 4 Servings
  3. 65 Calories, 0.1g Protein, 6.8g Fat, 1.7g Carbs, 0.0g Fiber, 1.7g Net Carbs
Notes
  1. I would urge you to leave this on the counter for more than several hours, letting all the flavors marry & mellow.
  2. Add a little red wine vinegar and you'll have a really good salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Butter Fried Squid

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Low Carb Butter Fried SquidLow Carb Butter Fried SquidLow Carb Butter Fried Squid (Calamari) tastes a whole lot better than it might sound.  It is infused with garlic, ginger, oyster sauce, rice vinegar, and gobs of butter.  My husband and his brothers, forever made a game of trying to find the best fried calamari in the country.  There is a Thai Restaurant up around the corner from me on Fremont by the name of Tuk Tuk that in my opinion, serves the best calamari I have ever had.  On their menu it is called Salt & Pepper Calamari and it is served with lots of fresh green onion tops.  The problem now of course is that I would no longer eat breaded anything let alone calamari soooo…this is my go-to calamari dish now.  I personally happen to like the tentacles and my grocery store happens to sell them separately, but any combination of body/tentacles is fine.

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.

Butter Fried Squid (Calamari)
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Ingredients
  1. 1 Lb Cleaned Squid Tentacles & Body Parts (Do Not Wash And Make Sure They Are Dry)
  2. 4 T Butter
  3. 1 C Green Onion Tops Cut about 2-2½" long
  4. 2 t Oyster Sauce (You Can Also Use Fish Sauce Or A Combination-I Happen To Have Oyster)
  5. 2 t Crushed Garlic
  6. 1 t Rice Vinegar
  7. ¾ t Powdered Ginger
  8. Salt & Pepper Only If Wanted/Needed
Instructions
  1. In hot pan melt butter adding garlic, vinegar & ginger, and sauté for 1 minute.
  2. Add squid & green onions and sauté, stirring constantly, for no more than 1-2 minutes. You DO NOT want to overcook them.
  3. 4 Servings
  4. 215 Calories, 18.2g Protein, 13.1g Fat, 4.9g Carbs, .8g Fiber, 4.1g Net Carbs
Notes
  1. No matter how dry and no matter the heat, the squid is going to give up it's liquid (liquor) and to take advantage of this it is best served in a bowl so you can get every last bit of it. Don't ever throw away any flavor.
  2. If you can get whole clean squid tubes you can cut them yourself into about ¾" pieces.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/