Tag Archives: paleo

Low Carb Brabant Potatoes

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Low Carb Brabant PotatoesLow Carb Brabant PotatoesLow Carb Brabant Potatoes. I think one of the things most diabetics or people going low carb for the first time miss are potatoes. Though I have never eaten tons of potatoes I certainly like them, these are a terrific substitute and easy, easy, easy. Brabant potatoes are nothing more than deep fried cubed potatoes and the only thing we are doing is cubing daikon radish instead. Cut differently and still deep fried, they make a great french fry substitute. Use your favorite oil and I use my own rendered tallow and butter is great too. The flavor? OMG and good grief. Low Carb brabant potatoes barely needs a recipe they are so easy. Can substitute these for Caramelized Zucchini in Chicken Tchoupitoulas.

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.

Brabant "Potatoes"
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Ingredients
  1. About 4-5 Cups Cubed Daikon Radish
  2. Favorite Oil for Frying (Olive Oil, Tallow, Or Butter And Duck Fat Is The Best)
  3. Salt
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Stirring often, sauté in 350°-360° fat until golden brown.
  7. Add salt, pepper and any other herbs or spices you are using, stir and serve.
  8. 4 Servings
  9. 32 Calories, .8g Protein, 0.6g Fat, 5.9g Carbs, 1.4g Fiber 4.5g Net Carbs
Notes
  1. The small amount of fat adds a few calories but...on this site we do care about good fats and good grief, your kids can even put sugarfree ketchup on them.
  2. It is OK to crowd them assuming your oil is hot enough as they will shrink a bit.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Cakes

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Keto Crab CakesKeto Crab CakesKeto Crab Cakes. Ugh, I hate the fact that crab is so expensive, even here in Oregon where we get the stuff as fresh as you can imagine.  I think these keto crab cakes with spicy chipotle aioli should be a “treat meal” for a family of four or served as an appetizer for a special dinner party.

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

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.

Crab Cakes & Spicy Chipotle Aioli
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Crab Cakes
  1. 1 Lb Crab Meat
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Parmesan Cheese
  6. ⅓ C Shredded Mozzarella Cheese
  7. ⅓ C Tiny Diced Onions
  8. ⅓ C Thinly Sliced Green Onion Tops
  9. 2 T Lemon Juice
  10. ¼ t Garlic Powder
  11. ⅛ t Chipotle Powder
  12. ½ t Salt
  13. 1½ C Crushed Pork Rinds
  14. 3 T Butter
Aioli
  1. 1 C Mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke
  7. ¼ C Tiny Diced Red Peppers (Garnish)
  8. Lemon Wedges (Garnish)
Instructions
  1. Mix all aioli ingredients and refrigerate until needed.
  2. Melt butter on medium.
  3. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, parmesan cheese, onions, garlic powder, chipotle, salt, and lemon juice.
  4. Fold in crab.
  5. Gently form crab cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  6. If, and I mean if, you have egg rings this is a time to use them.
  7. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  8. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  9. Place crab cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  10. Either spread aioli on plates and place cakes on top or…plate cakes and drizzle aioli on top.
  11. Dot with red peppers and serve with a lemon wedge.
  12. 4 Servings
  13. 802 Calories, 36.4g Protein, 71.6g Fat, 3.1g Carbs, .7g Fiber, 2.4g Net Carbs
  14. 8 Servings
  15. 401 Calories, 18.2g Protein, 35.8g Fat, 1.6g Carbs, .4g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. I have given you a recipe using aioli and if you have your own favorite Remoulade then feel free.
  2. Nutritionals are for all ingredients listed including the aioli.
  3. If crab meat is outside your budget then tuna may be a good substitute.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Low Carb Steak Oscar

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Low Carb Steak Oscar is an elegant dish that used to be served in the finest restaurants all over the country and for some unknown reason it is now difficult to find.  The reason can’t be because it isn’t good because it is fabulous.  Perhaps the reason lies in the fact that we have had an explosion of talented people entering the food scene nationwide with so many new and eclectic foods that it has just kinda dropped off the radar.  At any rate it is still a topnotch dish in my book and this is my rendition.  Medallions of veal may be used in place of steak and good luck finding veal anymore.  My last bastion to buy veal dried up awhile ago.  This is a very easy, uncomplicated recipe to make and you will need a recipe of Sauce Béarnaise to finish it.  Since crab meat is so very expensive I would not suggest lump crab as it is the most expensive, and probably not canned crab as it has been cooked into oblivion.  If you are going to serve this, best to bite the bullet and buy good quality flaked crab meat.  If you are on a budget (and who isn’t) try imitation crab and who knows, it may actually be good but beware imitation crab is full of carbs.  This low carb steak oscar is a restaurant quality, dinner for guests meal.

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

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

Steak Oscar
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Ingredients
  1. 1 Recipe Sauce Béarnaise
  2. 4 Good Quality Steaks 6-8 Oz Each (New York Strip Shown)
  3. 12 Fresh Asparagus Spears
  4. 8 Oz Crab Meat
Instructions
  1. Steam or grill asparagus spears.
  2. Cook steaks to desired doneness. (Rare is best)
  3. Very gently heat crab meat.
  4. Plate steak, top with crab, arrange asparagus, and nap with béarnaise.
  5. 4 Servings
  6. 541 Calories, 77.0g Protein, 24.2g Fat, 3.7g Carbs, 1.0g Fiber, 2.7g Net Carbs
Notes
  1. Fabulous.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Fried Cauliflower With Lemon Capers

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Low Carb Deep Fried Cauliflower With Lemon CapersFried Cauliflower With Lemon Capers. I have to say this recipe is so simple and I wish I had thought of it myself…but I didn’t.  We have a restaurant here in Portland that serves (ed) it.  I just looked at their menu and no longer see it listed and how sad because it is so, so good. The first thing I did was to go home and try making it myself and we have been eating it regularly ever since.  I fry this in my own rendered tallow but you may certainly use your favorite oil. I save my oil and then use it to make Southern Fried Chicken as the oil is totally clean when I finish with it. Tallow is such a stable oil that it can easily be reheated and will not break down like most other oils.  Don’t not make this because you don’t have tallow-it’s just what I use.  The best thing about this is you can fry everything but the leaves.  Yep, the core too.  In addition to the recipe below I do sometimes drizzle a little Asian Dipping Sauce on low carb deep fried cauliflower with lemon capers because I pretty much always have it in the fridge but the recipe stands totally by itself. Kinda hard to describe the fabulous flavor of this dish…You’ll just have to try it and see.

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.

Deep Fried Cauliflower/Capers & Lemon Juice
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Ingredients
  1. 1 Large Cauliflower Room Temperature
  2. ¼ C Lemon Juice
  3. ¼ C Capers
  4. Fat For Frying
Instructions
  1. Core and cut large florets about 1-1½" (They will shrink as they fry).
  2. Cut core into good size chunks.
  3. Heat fat to very hot-about 375-385 degrees and maintaining high heat, fry in batches until dark golden brown.
  4. Plate and drizzle with capers & lemon juice.
  5. Salt & pepper if wanted and I do not.
  6. 6 Servings
  7. 100 Calories, 3.0g Protein, 5.8g Fat, 8.4g Carbs, 3.7g Fiber, 4.7g Net Carbs
Notes
  1. That's it and how easy.
  2. I added 3 T fat to the nutritionals because there will be some retained in the cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Poor Man Steaks

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Low Carb Poor Man SteaksLow Carb Poor Man SteaksLow Carb Poor Man Steaks.  I grew up in the 50’s & 60’s in Lima, Ohio which certainly would have been considered the heart of the Midwest.  Now Lima is famous for a couple of things, and people like Phyllis Diller, Hugh Downs, and Al Jardine one of the founders of The Beach Boys. I didn’t know about any of these people until later but one of my earliest memories was/is the Kewpee and Kewpee hamburgers.  Now remember, in the early 50’s there were not many restaurants anywhere except mostly in famous hotels and to a kid going to the Kewpee was a treat beyond the pale.  As I remember it, all they had were hamburgers and “frostys” and it is well documented that Dave Thomas of Wendy’s fame modeled his square burger patties and malts after the Kewpee’s.  Back then a burger was .15 and a frosty (served in a large frosted soda glass, hence the name)  was probably about the same price. When the price of the burger went to .25 I well remember my youngest brother saying he was never going to the Kewpee again.  Well, it took about a week for that to pass.  And Christmas? The best presents?…were tiny little coupons for 4-5 free Kewpees from the owner Stub Wilson and I mean like WOW.  The picture above is exactly as I remember it with the sign “Your Grandpappy Ate Here”. This is their menu now.  The space was so confined, with so little parking and with a huge building in the back that the only way out was to drive onto a turntable, turn 180° and go out the same way you came in.  To a little kid is was pretty heady stuff.

OK, anyway, throughout my life I have tried to make a hamburger that tasted like a Kewpee burger and…I have failed miserably.  I don’t think it can be done but in the meantime I did come up with this and it’s only sorta, kinda, close.  I did serve these in the restaurant as a “blue plate special” and yes, on a big blue platter.  People loved them so…here is my (pathetic) rendition of a Kewpee and you know what?  Low carb poor man steaks are really good and Primal Keto Gravy is really good on them.

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 And here, in one tidy package, are all my over 550 Low Carb Keto Paleo Diabetic Chef’s Recipes.

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

Poor Man Steaks
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Ingredients
  1. 1½ Lb 20% Hamburger
  2. 1 Beaten Egg
  3. ½ Small Yellow Onion Slivered
  4. 2½ t Yellow Mustard
  5. 1¼ t Worcestershire Sauce
  6. ½ t Garlic Salt
  7. ½ t Lawry’s Seasoning Salt
  8. ½ t Pepper
Instructions
  1. Mix hamburger & onions.
  2. Beat rest of ingredients with egg & then mix well into hamburger.
  3. Shape into 4 oval patties.
  4. Cook to desired doneness.
  5. 4 Servings
  6. 488 Calories, 45.7g Protein, 31.5 Fat, 2.1g Carbs, .3g Fiber, 1.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Low Carb Caramelized Zucchini

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Low Carb Caramelized ZucchiniLow Carb Caramelized ZucchiniLow Carb Caramelized Zucchini. Sounds kind of strange doesn’t it?  Caramelized vegetables?  We think of caramelized onions or sugar easily enough, but not most other veggies. No, not lettuce silly, but seriously you can cook a lot of vegetables this way.  All vegetables have some carbs and since carbs are starch/sugar you can caramelized some of them.  What you are doing is “burning” their sugar.  Caramelization=flavor & taste.  This is so easy you will wonder why you never thought of it and this is how it came to me.  Yes, another happy mistake.  I was making Ratatouille one Sunday.  I was on the internet (probably lost in space working on another recipe) and I thought I had “burned” the eggplant during the “browning” process. I think I said (yelled) something like “oh crud”.  My husband called out from the living room and said why?  Men don’t like you burning their food so I probably answered something like “oh nothing”.  When I finished with it, I tasted it and it was really good, and I mean really, really good.  We loved it and now I often fix it just by itself with a little salt & pepper and maybe a sprinkle of Parmesan cheese.  My next experiment was zucchini and voilà same thing.  Recipe is for low carb caramelized zucchini and just do the same thing with eggplant.

Figure one small to medium zucchini per person or one medium eggplant for two-three people because as they cook they also lose their moisture and shrink. So stay with it and even though you think you are burning them you are not.  Have faith and your time will be well rewarded. Once finished, it’s katy-bar-the-door with its versatility and you can spice it to your hearts content.

The absolute secret to this is maintaining a medium-high heat, don’t mess with them until they have begun to brown and then stick with it until they are just this side of “blackened”.  They may go through a kind of “mushy stage” if you don’t keep up the heat so at this point don’t mess with em.

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.

Caramelized Zucchini
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Ingredients
  1. ¼ C Olive Oil
  2. 4 Medium Zucchini Room Temperature
  3. Yep-That's All
  4. No Salt-Until Finished Cooking
  5. No Pepper-Until Finished Cooking
Instructions
  1. Cut each zucchini in half and turn to flat side. Now cut each half into 3 spears angling in toward center. Turn and cut every ¾”. The pieces should approximate a triangle.
  2. Using a large saute pan heat olive oil to hot and put in zucchini. Now just wait at least 5-7 minutes then toss or turn every 3-4 minutes until you think your going nuts waiting. If they are cooked properly it will take about 30-35 minutes.
  3. 4 Servings
  4. 137 Calories, 6.5g Protein, 10.8g Fat, 3.4g Carbs, 1.4g Fiber, 2.0g Net Carbs
Notes
  1. There are seriously a lot things you can do with this and simply served plain with salt and pepper is only one.
  2. Another? A very simple tomato basil cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carpaccio

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Keto Carpaccio Low Carb CarpaccioLow Carb CarpaccioKeto CarpaccioKeto Carpaccio.  Another food gift from the gods.  Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you.  I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef.  Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.

There are a million ways (not really) to dress a Keto Carpaccio and simple is best. You are featuring the best cut of the cow so don’t bury it.  It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

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

So stay around for the ride,  This is extremely simple to make and quite an elegant visual.

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

Carpaccio
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Ingredients
  1. 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
  2. 4 Handfuls Greens
  3. Olive Oil For Drizzling Over Meat
  4. 4 t Capers (Optional But Good)
Dressing
  1. 2 T Olive Oil
  2. 2 t Red Wine Vinegar
  3. 2 t Dijon Mustard
  4. 2 t Mayo
  5. 1 t Lemon Juice
  6. Pinch Kosher Salt
  7. Pinch Pepper
  8. 1 Finely Slivered Or Chopped Shallot
  9. 1-2 T Grated Or Shaved Parmesan Cheese
Instructions
  1. Freeze tenderloin for at least an hour.
  2. Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
  3. Put meat between film and pound until very thin.
  4. Whisk dressing ingredients and keep chilled.
  5. When ready, plate beef in a circle overlapping as you go.
  6. Sprinkle meat with kosher salt and freshly cracked pepper.
  7. Place 1 handful of greens & sprinkle with shallots.
  8. Drizzle with dressing and top with Parmesan cheese.
  9. Serve immediately.
  10. 4 Servings
  11. 397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs
Notes
  1. If you want to make this into a full fledged dinner or salad, double the dressing, add more greens, and garnish with a few small diced red onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Red Peppers

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Low Carb Stuffed Red PeppersLow Carb Stuffed Red Peppers

 

 

 

 

Low Carb Stuffed Red Peppers.  Who needs rice in Stuffed Red Peppers? Well, we don’t. These are oozy goozy with cheese and yep, no rice and no bitterness from green peppers. And hey, these don’t need to cook forever because of that no rice business. Now if you want to be fancy dancy with these, save the pepper tops and serve them half cocked on the top.  Low carb stuffed red peppers are particular good served with Tomato Basil Cream.

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.

Stuffed Red Peppers
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Ingredients
  1. 1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
  2. 6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
  3. ¾ Lb 20% Ground Beef
  4. ¾ Lb Ground Pork Sausage
  5. 1 Can Small Dice Tomatoes (Crushed Works)
  6. 1 Small Dice Medium Onion
  7. 1 T Crushed Garlic
  8. 1 Beaten Egg
  9. 1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
  10. ½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
  11. ½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
  12. ¼ C Parmesan Cheese
  13. ¼ C Parmesan Cheese (Yes Another)
  14. 1½ t Salt
  15. 1 t Pepper
  16. ¼ t Dried Oregano
  17. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
Instructions
  1. Bake spaghetti squash, cut in half, scoop out seeds, and with a fork pull out spaghetti strands. Chop 2 cups into shorter strands and put in large mixing bowl.
  2. Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
  3. Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
  4. Cook sausage, beef and onions until barely pink, add garlic, salt, pepper, oregano, and fennel, finish cooking meat and add to bowl keeping any fat.
  5. Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
  6. Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
  7. Bake at 350° for 20-25 minutes or until cheese has melted.
  8. 6 Servings
  9. 466 Calories, 32.8g Protein, 28.5g Fat, 19.7g Carbs, 5.0g Fiber, 14.7g Net Carbs
  10. 8 Servings
  11. 350 Calories, 24.6g Protein, 21.8g Fat, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs
Notes
  1. If it looks like you are going to end up with too much filling it is best to cut the peppers in half cause you can "mound" them better this way.
  2. This could make a terrific appetizer if you used "mini peppers". I understand there are about 21-22 peppers to a bag which means 42 halves and these would be very good served with a light tomato basil cream. I have no idea how many small peppers you could stuff with the filling but hey, you could always just eat the ones you have left.
  3. I have never frozen stuffed peppers but I understand they can be so you might want to make a ton of them to have some ready made-ahead meals.
  4. Nutritionals include all ingredients so omitting some with reduce the counts.
  5. Fried Cauliflower rice can sit it for the spaghetti squash.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spanish Rice

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Low Carb Spanish RiceKeto Spanish Rice. Do you miss rice?  Well, you are not alone and this keto Spanish Rice may just do it for you. It is an easy recipe and the absolutely perfect accompaniment to Chicken Enchiladas. Complete meal & done.

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 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.

Spanish Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. 4 T Butter Divided (Lard Is Better)
  3. ½ Finely Diced Medium Onion
  4. 1 Finely Chopped Small Jalapeno Pepper* (Optional But Good)
  5. ½ Can Small Dice Tomatoes (I Freeze The Other ½)
  6. 1 t Chicken Base
  7. ¼ t Cumin + More To Taste
  8. ¼ t Chili Powder + More To Taste
  9. ¼ t Crushed Garlic
  10. ½ C Cheddar Cheese
  11. ¼ C Sour Cream
  12. Chopped Cilantro For Garnish (Optional)
Instructions
  1. Sauté riced cauliflower in 3 T butter and if you have lard it will taste even better. Set aside.
  2. Sauté onions and jalapeno in 1 T butter.
  3. Add back cauliflower.
  4. Add tomatoes, chicken base, cumin, chili powder & garlic and simmer until most (but not all) of the moisture has been soaked in.
  5. Plate and quickly sprinkle cheese to melt.
  6. Add dollop sour cream.
  7. 6 Servings
  8. 153 Calories, 4.5g Protein, 12.1g Fat, 6.7g Carbs, 2.3g Fiber, 4.4g Net Carbs
Notes
  1. Don’t worry if you have leftovers. Just reheat, add a couple eggs on top and eat for breakfast.
  2. I use pickled jalapenos*-that way I don't have to touch them. This is what I do to cut them. Open the jar, stick scissors in, and just keep cutting until you get to the desired size.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamed Hungarian Mushrooms

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Keto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian Mushrooms.  I really don’t have much to say about this dish except to let the ingredients speak for themselves.  If this isn’t a list of goodness to put into your mouth, I don’t know what is. If you happen to wish to turn keto creamed Hungarian mushrooms into a soup it is very easy by adding 2-2½ C water, additional 1 t of chicken paste, and garnish with 1 T sour cream.

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.

Creamed Hungarian Mushrooms
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Ingredients
  1. 1 Medium Onion Slivered
  2. 2 T Butter
  3. 1 t Crushed Garlic
  4. 2 Lb. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button)
  5. 6 T Butter
  6. 1½ t Porcini Dust
  7. ¼ C Cooking Sherry Or Madeira
  8. ½ C Heavy Cream
  9. 1 C Sour Cream (Best Would Be Labne)
  10. 1 t Paprika
  11. 2 T Tamari
  12. 2 t Dried Dill
  13. 1 t Chicken Base
  14. ½ t Pepper
  15. ⅛ t Nutmeg
  16. 2 T Fresh (Or Dried) Chives
  17. Additional Salt & Pepper To Taste
Instructions
  1. Saute onion in butter, add crushed garlic, & set aside.
  2. Saute Mushrooms in butter, add back onions, add sherry and reduce.
  3. Add heavy cream, porcini dust, spices, coconut aminos, chicken base, and reduce.
  4. Blend in sour cream, plate and garnish with chives.
  5. TaDa…done.
  6. 8 Servings As A Side
  7. 243 Calories, 3.6g Protein, 23.1g Fat, 5.2g Carbs, 1.1g Fiber, 4.1g Net Carbs
  8. 4 Servings As A Meal
  9. 483 Calories, 7.2g Protein, 43.2g Fat, 10.4g Carbs, 2.2g Fiber, 8.2g Net Carbs
Notes
  1. The reason I like Labne instead of sour cream is because it will not break under higher heat and sour cream will.
  2. As a side to a good steak? Oh yeah.
  3. Need I say this is good over mashed cauliflower?
  4. This does seriously make a nice dinner as it has so much good fat in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Flaxseed Meal Crêpes

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Low Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesZeroCarb Flaxseed Meal Crêpes. Super easy to make and I try to always have some in the freezer as they thaw relatively quickly.  Just plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but one of my favorite ways to use zerocarb flaxseed meal crepes is filled with cream cheese sweetened with liquid sucralose and pureed strawberries or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

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.

Flaxseed Meal Crêpes
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Ingredients
  1. 4 Eggs
  2. 1½ C Warm Water (Only More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter should be very thin. (I use my stick blender)
  2. Let batter rest at least 10 minutes (it will thicken slightly) and then add more water if necessary and if you are unable to "swirl" the batter.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put an 8" non-stick pan on medium low-medium heat. Put a scant ¼ cup in center of pan and swirl to make a “crêpe”. COVER PAN UNTIL TOP OF CREPE IS DRY and they may puff a bit because of the egg. I let mine get a little darker brown and curled on the edges. DO NOT TRY TO TURN OR FLIP THEM. When dry on the top, GENTLY SLIDE OUT OF THE PAN ONTO COUNTER to cool. If they fold a little don't touch them until they are cool-they will unfold. If you have a crêpe pan all the better (I guess) and I do not, but you do need a good non-stick pan. You will know when they are finished as they will loosen and slide out onto your counter. I slide mine out onto a wooden cutting board because they do have coconut oil in them which will get on the counter and will need to be wiped when you are finished with them all.
  5. 12 Servings
  6. 115 Calories, 3.6g Protein, 10.5g Fat, 2.1g Carbs, 2.0g Fiber, 0.1g Net Carbs
Notes
  1. You may get more or less crêpes per recipe depending on the size of the flat part of the interior. The 8" pan I use has a pretty large flat bottom and that is how I calculated the number of crêpes per recipe. If your pan is smaller you will get more crêpes and if they don't seem large enough then use a 10" pan.
  2. As you are making your crêpes the batter will begin to get thicker so add a bit more water so you can continue to swirl it.
  3. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  4. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  5. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  6. For my dinky family I put these 4 at a time in food wrap.
  7. They may look uncooked on the top but you will be filling that anyway and after rolling they look like any other crepe.
  8. Secret: Even with a good pan this is what I do. With the barest amount of coconut oil, I put in on the tip of my index finger and smear it over the bottom and up the sides about ¼". This way you will not lose the first crepe. Each crepe after that is clear sailing and will slide out very easily.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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/