Tag Archives: keto

Low Carb Canlis Salad

Leave a reply

Low Carb Canlis SaladLow Carb Canlis Salad. The Canlis Salad comes from the Canlis restaurant in Seattle, WA and has become an institution. I myself have never eaten there and after looking at their menu (no individual prices) I can see why. It’s expensive and I’ll bet well worth it. The recipe for this salad is perhaps their signature dish and if not, it is certainly what they are most famous for. Low Carb Canlis Salad, very different~very good.

From their website: “Of all the recipes requested, none is more cherished than the Canlis Salad. Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, December 11, 1950. Served in homes and restaurants around the world, the recipe, [as it appears below], is one of our family’s prized possessions”. Yeah, I tweaked it for low carb, a bit more to my liking, and took out the croutons.  This is a Lebanese salad and the mint is original to the recipe.  When I say in a recipe “the mint is optional but good” it just means you can leave it out but I guarantee you it is good to buy and use mint as it enhances the flavors of anything you use it in and you will find it used in many  ways, in many recipes on this site.

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.

Canlis Salad
Print
Salad
  1. 2 Small Or 1 Large Head Romaine
  2. ½ Lb Crispy Cooked Chopped Bacon
  3. 18 Halved Cherry Tomatoes Or 2 Medium Chopped
  4. ¼ C Slivered Green Onion Tops
Dressing
  1. 1 Egg (There Is A Trick Here)
  2. ½ C Parmesan Cheese
  3. ½ C Olive Oil
  4. 1 T Crushed Garlic
  5. ¼ C Lemon Juice
  6. ¼ C Chopped Fresh Mint (I use 1 T Dried Mint)
  7. ¾ t Dried Oregano + More To Taste
  8. ½ t Salt
  9. Lots Of Fresh Ground Pepper
Instructions
  1. Wash, dry, chop, cover and refrigerate lettuce in a large bowl. (It will get super crispy).
  2. Cook & chop bacon.
  3. Halve or chop the tomatoes.
  4. Carefully put your egg into a cup (without breaking it and gently pour boiling water on it and count to 60 you know, like a one minute egg. This is the easy way to coddle an egg. If you bust the egg then don’t pour the water in-just use it *raw. (See Caesar Dressing and note below).
  5. Pour off water and put egg into small processor along with the garlic, mint, lemon juice, oregano, & salt.
  6. Slowly pour in the olive oil.
  7. Add Parmesan cheese and pulse a couple of times to mix.
  8. Add bacon, tomatoes, and green onions and to lettuce & toss to mix.
  9. Add dressing to coat all.
  10. Serve with lots of fresh ground pepper.
  11. 6 Servings
  12. 397 Calories, 9.7g Protein, 37.0g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carb
Notes
  1. *I personally do not coddle my eggs but some people are still squeamish about raw eggs even though they have been pasteurized for many years now. Go figure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Angels On Horseback

Leave a reply

Low Carb Angels On HorsebackLow Carb Angels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. They came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

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.

Angels On Horseback
Print
Ingredients
  1. 16 Fresh Oysters
  2. 8 Slices Of Thin Bacon
  3. 16 Toothpicks Soaked In Water
  4. 4 Lemons Wedges
Instructions
  1. Partially cook bacon keeping it still limp and pliable.
  2. Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
  3. If cooking in the oven preheat to 450° and cook until bacon is crispy.
  4. If broiling set under broiler for 2-3 minutes, turn and finish.
  5. If grilling same as broiling.
  6. 4 Servings
  7. 220 Calories, 13.9g Protein, 17.3g Fat, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. If you have longer skewers available then string 4 per skewer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Tomato Red Onion Salad

Leave a reply

Low Carb Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion Salad is a quick last minute salad.  McCormick makes a fantastic Italian Herb Grinder and it is what I use.  Just mix the ingredients, serve and grind away to your individual taste. Keto Cucumber Tomato Red Onion Salad is also very good with crumbled feta cheese, chunked avocado or…both, and once you have this grinder, you’ll find many other uses for 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.

Cucumber, Tomato, & Red Onion Salad
Print
Ingredients
  1. 1 Peeled, Seeded & Cubed Cucumber
  2. 1 C Diced Fresh Tomatoes
  3. ¼ C Sliced Red Onions
  4. ¼ C Olive Oil
  5. McCormick Italian Herb Grinder
Instructions
  1. Toss all ingredients
  2. Serve and generously grind on the Italian herbs.
  3. 4 Servings
  4. 134 Calories, 0.6g Protein, 12.7g Fat, 6.6g Carbs, 1.1g Fiber, 5.5g Net Carbs
Notes
  1. The grinder already has salt in it but if it doesn't seem enough add a pinch more.
  2. For a little extra zip splash in a bit of red wine vinegar and for a lot of extra flavor add some kalamata olives and/or a small diced avocado.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Anything Goes Gumbo

Leave a reply

Low Carb Anything Goes GumboLow Carb Anything Goes Gumbo.  Another one of those southern comfort foods.  A Louisiana purist might have you believe it should be a shrimp & andouille sausage gumbo or a chicken & sausage gumbo but don’t ever mix them all together. Can I put mushrooms in my gumbo?  I say hogwash-there is no “perfect” gumbo combination except what you want it to be and what tastes good to you.  Low carb anything goes gumbo is nothing more that a glorified beef-less stew and we all know you can put about anything but the kitchen sink in a stew.  So have at it cause everything you add brings a little more flavor to the party.  Gumbo is also traditionally served with a big scoop of rice either under or on top and we will not be using that either.  This uses fried riced cauliflower and by the time you finish this low carb anything goes gumbo you won’t miss rice. I’ve had gumbo so hot it almost knocked my socks off and I’ve also had it pretty bland so you will have to taste test this and add your heat as necessary. If you absolutely want a bed of something under this my suggestion would be Cauliflower Grits and not to be confused with riced cauliflower.

There is no flour in this so there is not that deep flavor that only comes from a roux but we are going to make it up in some other ways and we can thickened it a bit with this and that.

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.

Gumbo
Print
Ingredients
  1. 1 Large Cauliflower
  2. 3 T Fat
  3. 1 Lb Andouille Sausage Cut On The Bias ½” Thick
  4. 1 Lb Medium Shrimp
  5. 2 C Shredded Chicken (About ½ Picked Chicken)
  6. 2 C Cut Okra
  7. 5 C Stock (If You Poach Your Chicken)
  8. 2 T Chicken Base
  9. 5 T Fat (I Use Lard Or Saved Bacon Fat)
  10. 1 Medium Diced Yellow Onion
  11. 1 C Diced Celery Cut On The Bias ¼” Thick
  12. 1 Diced Red Pepper
  13. ½ Lb Sauteed Mushrooms
  14. 1 T Crushed Garlic
  15. 1 Can Small Diced Tomatoes
  16. 3 T Tomato Paste
  17. 1 T Cajun Spice
  18. 1 t Paprika
  19. 1 t Dried Thyme
  20. ½ t Cayenne
  21. ½ t Chipotle Powder
  22. ½ t Garlic Powder
  23. ½ t Onion Powder
  24. 3 bay leaves
  25. Salt & Pepper Only To Taste
  26. Sprinkled Xanthan Gum/Guar Gum To Thicken As/If Wanted
Instructions
  1. Sauté mushrooms in 2 T fat/oil & set aside.
  2. While your gumbo is cooking, sauté & brown your cauliflower rice in 3 T fat.
  3. Place a large saucepan over medium heat.
  4. Add rest of oil/fat along with onion, celery, and bell peppers & cook until onions are just translucent.
  5. Add stock, diced tomatoes, all spices, bay leaves, and okra & simmer for 10-15 minutes.
  6. Add tomato paste.
  7. Remove bay leaves.
  8. Add andouille sausage, mushrooms, and chicken, & simmer for another 5 minutes.
  9. Lastly, add your shrimp and salt & pepper (and only as/if necessary) and cook for another 5 minutes.
  10. Put fried cauliflower in a bowl, top with gumbo and have it.
  11. 6 Servings
  12. 563 Calories, 36.6g Protein, 39.5g Fat, 15.3g Carbs, 4.0g Fiber, 11.3g Net Carbs
Notes
  1. I happen to like my gumbo pretty spicy so add your heat spices slowly, do a taste test & then add more as/if necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Remoulade

Leave a reply

Low Carb RemouladeLow Carb RemouladeLow Carb RemouladeLow Carb Remoulade. To my mind Remoulade is kind of a pinkish mixture not too unlike aioli except for its chunky texture.  Yes they certainly can and do taste differently depending on the ingredients but the visual can be quite striking.  If you look at most prepared remoulades they seen to be white and this does not appeal to me in the least.  White denotes Tartar Sauce, low carb remoulade is definitely not tartar sauce, and keto remoulade  is so very easy to make.

Many things to serve this with, here are just a few and I am sure you will come up with many of your own uses. Crab Cakes, served with Bacon Wrapped Shrimp as a dipping sauce, your own Open-Faced Rueben Sandwich and with a bay shrimp salad served on lettuce with tomato & hard boiled egg with a wedge of lemon.  Here it is shown with Fried Oysters.

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.

Remoulade
Print
Ingredients
  1. 1 C Mayonnaise
  2. ¼ C Minced Onion
  3. 2 T Lemon Juice
  4. 2 T Minced Celery
  5. 2 T Minced Green Onion Tops
  6. 2 T Minced Shallots
  7. 2 T Minced Capers
  8. 2 T Minced Red Pepper
  9. 2 T Sugar Free Ketchup
  10. 1 T Creole Or Dijon Mustard
  11. 2 t Horseradish Sauce
  12. 1 t Crushed Garlic
  13. ½ t Paprika
Instructions
  1. Blend all ingredients and refrigerate.
  2. 12 Servings
  3. 124 Calories, .2g Protein, 13.2g Fat, 1.0g Carbs, 0.1g Fiber, 0.9 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Shrimp & Crab Thermidor

Leave a reply

Keto Shrimp & Crab ThermidorLow Carb Shrimp & Crab ThermidorKeto Shrimp & Crab ThermidorKeto Shrimp & Crab ThermidorKeto Shrimp & Crab Thermidor. At one time Lobster Thermidor was all the rage in fancy dancy expensive restaurants around the country and for some reason it has mostly fallen out of favor-probably because of the costs of the ingredients.  But now…you can make it yourself and save tons of $$$. Yes, shrimp and crab are still expensive but not nearly what it would be in your favorite local eatery.  So, make this keto shrimp & crab thermidor a special meal on a Sunday and of course you can dazzle dinner guests with 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.
Shrimp & Crab Thermidor
Print
Ingredients
  1. 8 Large Shrimp Cut Into 4 Chunks Each
  2. ½ Lb Lump Crabmeat
  3. 4 Tbsp Unsalted Butter
  4. ¼ C Thinly Sliced Shallots
  5. ¼ C Chopped Sautéed Mushrooms
  6. ¼ C Thinly Sliced Green Onions (For Color If Wanted)
  7. ¼ Cup Sherry (Or Cognac)
  8. 1 Cup Heavy Cream
  9. 2 tsp Dijon Mustard
  10. 1 t Chicken Base***
  11. ½ t Dried Tarragon
  12. ⅛ t Cayenne Pepper
  13. Pinch Nutmeg
  14. 1 Bay Leaf
  15. ½ C Shredded Gruyere Cheese
  16. ¼ C Parmesan
  17. Pepper
Instructions
  1. Preheat oven to 350°
  2. In 2 T butter over medium high heat quickly brown shrimp chunks. Set aside.
  3. In 1 T butter sauté mushrooms. Set aside.
  4. Turn heat to medium low and in remaining butter sauté shallots until translucent.
  5. Add sherry & simmer about a minute.
  6. Add heavy cream, chicken base, mustard, bay leaf, spices, & reduce slightly.
  7. Remove bay leaf, & add back shrimp, mushrooms, and then crabmeat.
  8. Put into a ceramic dish or individual casserole boats or dishes, sprinkle with shredded gruyere and top with Parmesan.
  9. Bake 10-12 minutes or until cheese is melted and if you like crusty cheese you may broil until browning begins.
  10. Serve over lots of anything green. Buttered spinach or kale are both great. It is also often served with green beans.
  11. 4 Servings
  12. 566 Calories, 21.6g Protein, 47.4g Fat, 3.4g Carbs, 0.1g Fiber, 3.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Braised Short Ribs

Leave a reply

Low Carb Braised Short RibsLow Carb Braised Short Ribs. Not much better comfort food than short ribs and they are so simple to prepare. A little work in the beginning and then just left alone to simmer for 3½-4 hours. I personally think these are perfect for that Sunday afternoon dinner. If you end up with leftover low carb braised short ribs then all the better as they make a terrific breakfast, or take-to-work lunch.

By processing your mirepoix I want you to think about all that SURFACE AREA YOU WILL BE USING TO YOUR ADVANTAGE

This dish pairs nicely with Cheesy Creamed Cabbage/Bacon and/or over mashed cauliflower.

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.

Braised Short Ribs
Print
Ingredients
  1. 6 Lbs Meaty Bone-In Short Ribs (Cut To About 3”)
  2. 2 T Olive Oil
  3. 1 Medium Onion Roughly Chopped
  4. 2 Celery Ribs Roughly Chopped
  5. 2 Peeled Carrots Roughly Chopped
  6. 1 T Crushed Garlic
  7. 1 Can Tomato Paste
  8. 3 C Any Good Red Wine
  9. 1 C Water
  10. 1½ t Ground Dried Thyme
  11. 2 Bay Leaves
  12. 2 T Beef Base
  13. Salt & Pepper As/If Necessary
Instructions
  1. Season short ribs generously with salt. To a large skillet, add 2 T olive oil and bring to medium high heat. Add 6-7 short ribs and brown well, about 2-3 minutes per side. Do not overcrowd and cook in batches until finished. When the short ribs are browned on all sides, transfer to a small roasting pan.
  2. While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste.
  3. Leaving all fat in skillet, add the pureed vegetables. Season generously with salt and brown until vegetables are very dark and crud has formed on the bottom of the pan. Scrape, mix the crud, and repeat. Scrape one more time and add tomato paste. Turn heat to medium and brown the tomato paste for 4 to 5 minutes. Add the wine, scrape the bottom of the pan, add water, beef base, thyme, & bay leaves and add all to ribs, tightly cover with foil, turn oven to 225°, and simmer 3½-4 hours.
  4. Turn the ribs halfway through the cooking time and add any water only if necessary. Remove the foil during the last 20 minutes and let the sauce reduce a bit.
  5. When done the meat should be very tender but not falling apart and the bones will probably fall out. Serve ribs and cover with sauce.
  6. 8 Servings
  7. 706 Calories, 21.5 g Protein, 64.1g Fat 13.0g Carbs, 2.1g Fiber, 10.9 Net Carbs
Notes
  1. To strain or not. The vegetables will have given up every ounce of flavor so if you like a smoother gravy then strain it-otherwise just eat em up and for whatever it's worth I do not strain my sauce & I do not drain any fat and one other option: Use a stick blender to make it smooth.
  2. If you are lucky enough to have an 11x15 glass baking dish it should fit all ribs very well-just remember to tightly seal it with foil.
  3. You can certainly cut the recipe in half & simmer on the stovetop but the leftover are heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zabaglione

Leave a reply

Keto ZabaglioneKeto ZabaglioneKeto ZabaglioneKeto Zabaglione. The Italians call it Zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make.  It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl.  Um me?  I will eat it served in just about any container. See Notes for the other many ways to use this keto zabaglione 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.

Zabaglione/Mixed Berries
Print
Ingredients
  1. 5 Egg Yolks
  2. ½ C Allulose*** (Or 8 Drops Liquid Sucralose*** Best)
  3. ¼ C Sweet Marsala
  4. 1 C Heavy Cream Whipped
  5. 1 t Vanilla
  6. 3 C Mixed Berries
Instructions
  1. Put egg yolks, Allulose, & Marsala into large metal mixing bowl and begin beating.
  2. Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
  3. As it begins to thicken it should pretty much have no bubbles.
  4. Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks. Cool completely.
  5. Whip the cream and add vanilla.
  6. Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
  7. OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
  8. 8 Servings
  9. 185 Calories, 2.1g Protein, 15.1g Fat, 5.5g Carbs, 2.2g Fiber, 3.3g Net Carbs
Notes
  1. I am now using Allulose although I do prefer Liquid Sucralose for this recipe.
  2. You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
  3. It is also good served warm and as its own stand alone custard.
  4. Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
  5. Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
  6. If by chance you have leftover sauce? My advice is...have it again.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Rice And Kale

Leave a reply

Low Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And Kale. This is such a totally easy recipe.  A little riced cauliflower, a little cooked kale, a couple other ingredients and voila-dinner vegetable Fried Cauliflower Rice and Kale is ready.  I buy a large head of cauliflower every week, rice it, and use it in all kinds of recipes including Kung Pao Riced Cauliflower,  Cajun Cauliflower Rice Hash   Lemon Thyme Cauliflower Quinoa,   Ginger Curry Sweetened Cauliflower Rice, and one of my favorites;  Fried Cauliflower Tater Tots.

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 Cauliflower Rice & Kale
Print
Ingredients
  1. ½-¾ Lbs Kale (One Large Bunch)
  2. 4 C Riced Cauliflower
  3. 2 T Butter
  4. 2 T Olive Oil
  5. ¼ C Lemon Juice
  6. ¼ C Capers
  7. ½ Salt
  8. ½ Pepper
Instructions
  1. Clean, de-rib, chop, cook and squeeze kale.
  2. Heat butter and olive oil to medium and add riced cauliflower. Leave it alone until it browns, turn and repeat until thoroughly browned.
  3. Add kale and mix well.
  4. Add lemon juice, capers, salt & pepper and again mix well.
  5. 4 Servings
  6. 162 Calories, 2.3g Protein, 14.0g Fat, 6.6g Carbs, 2.8g Fiber, 3.8g Net Carbs
Notes
  1. You might try adding some sauteed onions, or mushrooms, or some bacon and...all three sound good to me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Zucchini Cauliflower Stew

Leave a reply

Low Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower Stew

 

 

Low Carb Eggplant Zucchini Cauliflower Stew is the first “stew” I have had in well over 4 years.  It has all the accompanying cast of characters that make a good stew and it is delish. Not much else to say except that it was fun to make and I hope you have a good time with it too. You will need the following recipes minus the capers & lemon juice & your potatoes could also very easily be Brabant “Potatoes” or chunks of daikon radish.

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

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

Eggplant/Zucchini/Cauliflower Stew
Print
Ingredients
  1. 1 Large Eggplant Peeled & Cubed 1” Caramelized
  2. ¼ C Olive Oil
  3. 1 Medium Head Cauliflower Deep Fried (Or Baked Until Browned)
  4. 2 Large Zucchini Cut Into Small Chunks Caramelized
  5. 2 T Olive Oil
  6. 1 Medium Onion Chopped & Sautéed
  7. 1 T Butter
  8. 1 Lb Sautéed Quartered Medium Button (Or Crimini) Mushrooms
  9. 2 T Butter
  10. 2 Rib Celery Thinly Sliced On The Bias
  11. 2 Carrots Finely Chopped
  12. 2 C Water
  13. 1 Can Diced Tomatoes
  14. 2 t Crushed Garlic
  15. ½ t Crushed Dried Rosemary
  16. ¼ t Dried Thyme
  17. 2 Bay Leaves
  18. ½ C Good Red Wine
  19. 1-1½ C Water
  20. 2 T Beef Base+More To Taste As Necessary
  21. 2 T Tomato Paste To Finish
  22. Pepper To Taste
Instructions
  1. Heat ¼ C olive oil to medium high, “caramelize” eggplant & set aside.
  2. Deep fry cauliflower & set aside.
  3. Caramelize zucchini in 2 T olive oil & set aside.
  4. Sauté mushrooms in 2 T butter & set aside.
  5. Chop carrots, slice celery, cover, simmer in 2 C water until tender & turn off heat. Do not drain.
  6. In very large skillet dump in diced tomatoes, herbs, wine, water, beef base, cover and simmer about 20 minutes.
  7. Uncover, add all vegetables including carrot water and simmer 20-30 minutes more.
  8. Mix in tomato paste to finish and it will thicken the broth.
  9. Serve in bowls with freshly ground pepper.
  10. 6 Servings
  11. 311 Calories 8.3g Protein, 20.6 Fat, 26.2g Carbs, 8.3g Fiber, 17.8g Net Carbs
Notes
  1. This stew certainly stands alone served in a bowl but here are a couple suggestions.
  2. Since it already has cauliflower in it another way to serve it is might be over sautéed spinach-yea-one more vegetable.
  3. If you opt to use the "Brabant Potatoes" then you could then serve over mashed cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour English Muffins

16 Replies

Low Carb Carbalose Flour English MuffinsThis Low Carb Carbalose Flour English Muffins recipe has been a long time coming and is long overdue. When I was originally married in 1968 one of the gifts I received was the new & revised 1968 version of The Joy Of Cooking.  47 years later that book is the most dog-eared, moth-eaten cookbook I have.  Back then it didn’t take me long to find the English muffin recipe on Pg. 568 and until I was diagnosed as diabetic, I always made my own English muffins and I have made 100’s of them. Much less expensive, fun to make and taste lots better.  So…after much time and procrastination I made them with Carbalose flour this morning and believe it or not they were a success on the first try.  The deal is-English muffins are so good for so many things that I have actually missed them.  And now, instead of relying of one of those crummy McMuffins at you know where, you can stay at home and make yourself a healthier one instead.

Here’s a little test.  How do you know by looking at an English muffin that it is homemade?  Because when they cook they don’t split themselves, you have to do that.

I didn’t use all the Carbalose Flour Bread dough ingredients although I think I could have.  I didn’t use coconut flour and I subbed butter for coconut oil.  The basic difference with bread vs muffins is you make a muffin “batter”, let it rise & collapse, then add the fat & remaining flour.  I also used to make my original muffin dough into a loaf of bread and I may test that one day too.

All my 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.

English Muffins
Print
Ingredients
  1. 3 C Carbalose Flour***
  2. ¼ C Gluten
  3. ¼ t Guar Gum
  4. ½ t Xanthan Gum
  5. 1 t Salt
  6. ¼ C Warm Water
  7. ¼ C Golden Flaxseed Meal
  8. 1¼ C Warm Water
  9. 1 t Sugar
  10. 1½ T Yeast
  11. 8 Drops Liquid Sucralose***
  12. ¼ C Warmed Heavy Cream
  13. 2½ T Soft Butter + 3½ T Melted Butter
Instructions
  1. Mix yeast, sugar and water and bloom for 10 minutes then add Sucralose.
  2. Add flaxseed meal to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put 1¼ C flour, gluten, gums, and salt into a mixing bowl & beat in liquids including cream & watered flaxseed meal. It should now look like a batter.
  4. Cover loosely and allow sponge to rise, (bubble & collapse) in a warm place. This should take about 1-1¼ hours. (I turn my oven onto the lowest setting for a couple minutes, turn it off, make the sponge batter, and put in the oven).
  5. Preheat griddle to 350°.
  6. Using a whip, or an electric mixer, beat in softened butter 1 T at a time.
  7. Start beating in remaining flour ¼ C at a time until your whip or mixer won’t take any more.
  8. Roll dough onto counter, knead in remaining flour ¼ C at a time and finish kneading 1-2 minutes.
  9. Dough will not stick to counter.
  10. Roll dough to ½” thick and with a 3¼”-3½” ring, press down but do not twist. Continue until as many muffins can be cut and as you have leftover dough, knead & reform and cut more muffins.
  11. Brush muffins with melted butter and gently place on griddle buttered side down and then gently brush tops of muffins.
  12. Muffins will rise after being put on the griddle and just leave them alone for 4-5 minutes or until browned on first side.
  13. Gently turn over and finish cooking.
  14. Place on wire rack and cool completely.
  15. Muffins will deflate a bit upon cooling-it’s OK-you didn’t do anything wrong.
  16. The longer you leave these on the cooling rack the better. (Within reason of course). They are much easier to fork open after resting.
  17. 8 Servings-Larger Ring
  18. 279 Calories, 17.7g Protein, 18.5g Fat, 20.2g Carbs, 11.g Fiber, 8.3g Net Carbs
  19. 10 Servings-Smaller Ring
  20. 221 Calories, 14.2g Protein, 14.8g Fat, 16.2g Carbs, 9.5g Fiber, 6.7g Net Carbs
Notes
  1. These can easily be individually wrapped and frozen.
  2. A 3¼” ring will yield about 10 muffins and a 3½” ring will yield 8 muffins.
  3. There are several ways to cut muffins. If you fork it open it will have those famous nooks & crannies which of course are great at holding all that butter you might want to slather on them. But you can also slice them with a knife if you plan to make say, eggs benedict and want a flat surface to mound things onto.
  4. I have pretty much always forked mine but as I said there are advantages to both ways.
  5. If you have a rather straight fork it helps as a curved fork takes a little getting used to splitting evenly.
  6. I love these buttered, slathered with cream cheese, capers, lox or smoked salmon, a slice of tomato, and raw red onions rings and lots of fresh cracked pepper. Oh Baby, Oh Baby.
  7. These also make terrific individual mini pizzas, a pretty good burger bun, good under chicken, tuna, ham, or shrimp salad with melted cheese on top. (Think they call that a melt), and of course classic eggs Benedict which has many different variations of it’s own. I’ll bet you can come up with lots of ways to use them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pulled Pork Gyros

Leave a reply

Low Carb Pulled Pork GyrosLow Carb Pulled Pork GyrosLow Carb Pulled Pork Gyros. You will need 6 Naan Flat Bread a recipe of Tzatziki and a recipe of Pulled Pork and once you have these you’re off to the races and this is totally easy.  Serve with a pile of Coleslaw or a small Greek Salad/Creamy Feta Dressing and enjoy.

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 Gyros
Print
Ingredients
  1. 1½ Lb Shredded Pork (Pure Meat After Cooking One 3 Lb Roast)
  2. ¼ C Pork Broth
  3. 1 t Crushed Garlic
  4. ½ Medium Slivered Red Onion
  5. 2 T Olive Oil
  6. 1T Red Wine Vinegar
  7. ½ T Dried Oregano
  8. ¼ t Dried Thyme
  9. ¼ t Dried Crushed Rosemary
  10. ½ t Salt
  11. ¼ t Pepper
  12. 2 Medium Thinly Sliced Tomatoes (12 Slices)
  13. 6 Naan Flatbread
  14. ¾ C Tzatziki Sauce
Instructions
  1. Combine all spices with olive oil, broth & vinegar and thoroughly mix into pulled pork.
  2. Take two slices of tomato and lay it on each piece of naan.
  3. Pile the meat next, sprinkle with red onion slivers and top with 2 T Tzatziki sauce.
  4. 6 Servings
  5. 649 Calories, 31.9g Protein, 49.7g Fat, 18.6g Carbs, 8.7g Fiber, 9.9g Net Carbs
Notes
  1. Nutritionals are for all ingredients including Naan and Tzatziki.
  2. If you’re brave enough, you can cup the naan in your hand and eat in the traditional way as a sandwich but beware; they are big and they can be messy which is why they are served with a foil wrapper as street food or in a restaurant. Use a knife and fork.
  3. This dish is traditionally done with lamb so if you don't have pulled pork or don't want to take the time to make it (but you should) then ground lamb is a great substitute.
  4. These are so good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/