Tag Archives: paleo

Radishes aka Potatoes

All Things Daikon Radish

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Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishAll Things Daikon Radish. Or…in my keto~lowcarb diabetic world…potatoes. Since going lowcarb and after having been diagnosed as diabetic 12 years ago, I have been using daikon and red radishes as my potato substitute with spectacular results and I am sharing them all below. Never could there have been a more well designed vegetable than the Daikon Radish, not only for you low-carbers but especially for all you diabetics. They can be used and cut in so many ways it’s not even funny. In stews, as French fries, in casseroles, in soups, in salads, pickled, desserts,…hope you are getting the idea. There is no way, after eating these, that you should miss potatoes eating Keto-LowCarb, and the absolute best thing about using daikon radishes in place of potatoes is that they take on any flavor you want them to. Savory yep, sweet yep, sour yep, that too. As you look at the pics & recipes notice how diverse & different they are. I am going to bet you will find a million ways to use the low carb daikon radish. There are more…whatever you can imagine. Below are many of the recipes on the site using the wonderful low carb daikon radish. So no matter which radish you choose either a daikon or red, they work equally well. They nearly all need to be parboiled just like any potato and instructions are included in the recipes.

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.

Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon Radish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keto Mediterranean Salad

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Keto Mediterranean SaladKeto Mediterranean Salad. Hoping you can not only tell from the pictures but also from the simple ingredients how good this keto Mediterranean salad really is. The emphasis is on the herbs and you can easily use more of one than the other. I like to make the dressing the day before using just to let the dried herbs soften and infuse into the oil. I have used Castelvetrano olives and I think Kalamata olives would be just as good and maybe you could mix & match them. The biggest difference is that the Castelvestranos don’t have quite as strong a flavor. I also used Labne which would be traditional but you will probably use a good thick yogurt with maybe a pinch of salt. The second picture is done in chunks with the addition of Kalamatas and purple onion instead of sliced shallots and both were terrific. The addition of fresh thyme leaves add another depth of flavor but if you don’t have them don’t fret.

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.

Mediterranean Salad
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Salad Guts
  1. 1 Cucumber Sliced Paper Thin
  2. 2-3 Roma Tomatoes Sliced Very Thinly
  3. 1 Shallot Or
  4. ¼ Purple Onion Sliced Very Thinly
  5. 25-30 Castelvetrano Olives
  6. 2 Small Avocados Cut Into Chunks
  7. ½ C Labne Or Full Fat Yogurt
  8. Additional Salt Sprinkled On Labne Or Yogurt
  9. Fresh Thyme Leaves As Garnish (Optional But Really Good)
Vinaigrette
  1. ⅓ C Olive Oil
  2. 2 T Red Wine Vinegar
  3. 1 T Lemon Juice
  4. ¾ t Dried Basil
  5. ¾ t Dried Oregano
  6. ½ t Salt
  7. ¼ t Pepper
Instructions
  1. Mix all dressing ingredients and allow to sit on the counter at least 4-6 hours and overnight is fine.
  2. Cut and arrange vegetables as you wish and chunks of them work quite well too.
  3. 6 Servings
Notes
  1. Notice there is no garlic in this vinaigrette dressing and if you might like some then add just a bit. I didn't because I wanted the flavors of the veggies to come through.
  2. All vegetables can also be cut into chunks and arranged to your liking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cabbage Fritters

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Low Carb Cabbage FrittersLow Carb Cabbage FrittersLow Carb Cabbage Fritters. Found this recipe tootling around the internet and it sounded fantastic. There was not much I would need to change except subbing ground pork rinds for flour and They. Are. Incredibly. Delicious. I have included a lovely yogurt dip and I also think either my Asian Dipping Sauce or the Asian Lime Fish Sauce would also be wonderful with these low carb cabbage fritters. The yogurt picture is to show you what I use to make the sauce. Fritters make either a really fabulous appetizer or vegetable.

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.

Cabbage Fritters
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Ingredients
  1. 1½ Lbs or 1 Small Head Cabbage
  2. 1 t Salt
  3. 2 Small Onions (Or 1 Large) Finely Diced
  4. 4-5 T Olive Oil Divided
  5. 1 T Garlic Paste***
  6. 2 Eggs
  7. 1 t Dried Thyme
  8. 1 t Red Pepper Flakes
  9. ½ t Salt
  10. ¼ t Pepper
  11. ½ C Ground Pork Rinds***
Sauce
  1. ¾ C Yogurt
  2. 2 t Lemon Juice
  3. ¾ t Garlic Paste
  4. ¾ t Dried Parsley
  5. ¼ t Salt
Instructions
  1. Core and cut cabbage into ⅛” long strips, turn, then into thirds or fourths. Pieces should be about ⅛” x 1½”.
  2. Put cut cabbage & 1 t salt into large pot of water and boil for 10-15 minutes or until falling apart tender.
  3. Strain, drain, cool, and squeeze as much water as is possible out of it.
  4. Now squeeze cabbage one more time for good measure.
  5. Dice onions, add to 1 T olive oil and sauté about 5-6 minutes.
  6. Add garlic and cook until golden brown being careful not to burn the garlic.
  7. Add salt, pepper, thyme, & red pepper flakes and cook another 1-2 minutes. Add to cabbage.
  8. Beat 2 eggs, add pork rinds, mixing well and add to cabbage mixture.
  9. Using a medium scoop, (I used a size #24) or about 2½ T form into balls and barely push to make a fat disc.
  10. Put 2 T olive oil into large skillet and fry cabbage discs 5-6 at a time until dark brown on both sides.
  11. Repeat until finished.
Sauce
  1. Mix all sauce ingredients.
  2. Arrange nicely with sauce in the center.
  3. 8 Servings 2/Person
Notes
  1. If you don’t cook the fritters long enough they will not set well enough to flip. Just try not to make them too big. After refrigeration they hold up super well as I can attest. Like an animal, later after dinner, I stood in the kitchen and ate a couple more of them cold over the sink soooo...they would be perfect for a child's snack.
  2. I have included a picture of the yogurt I have used forever, to at least introduce you to it. It will be the best yogurt you have ever eaten and it is thick as mud.
  3. The sauce, if you even have any left over, can be used in a myriad of ways so don't worry, you're probably going to make it again for other stuff anyway. It's good with cucumbers and very good with pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Chicken Queso Soup

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Keto Mexican Chicken Queso SoupKeto Mexican Chicken Queso SoupKeto Mexican Chicken Queso Soup. A couple of weeks ago I bought a 16 oz. jar of a fabulous Queso to fix myself some nachos using Pork Skins instead of some other high carb chip and since I live alone, I had tons (of Queso) left over. What you see in that bowl of creamy goodness is just stuff I either had on the counter, in the fridge, or in the freezer freezer. (The chicken). Knowing I now had way too much chicken I saved the rest and made chicken salad for following day. It’s a never ending cycle of too much of one thing to incorporate into another meal and those 2 chicken hindquarters will turn into 3 meals. Keto Mexican chicken queso soup could not be easier as the actual soup part only has five ingredients and that includes (poaching) water but all the goodness of this soup comes from the wonderful lowcarb accoutrements. I am here to tell you there is a lot of flavor in that bowl.

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.

Mexican Chicken Queso Soup
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Ingredients
  1. Jar 16 Oz Queso (Whatever Your Favorite Is)
  2. 1 Jar Rotel Tomatoes & Diced Green Chilies
  3. 1½ C 40% Heavy Cream
  4. 1½ C Water
  5. 2 T Butter
  6. 1 Small Onion Finely Diced
  7. Salt to Taste (If Even Necessary)
  8. 2 C Pulled Rotisserie Chicken (About ½ Chicken)
Instructions
  1. Put butter into a medium saucepan with onions and sweat until tender.
  2. Dump rest of ingredients, minus chicken, bring to simmer and allow to thicken just a bit.
  3. Place warmed chicken in center of bowl.
  4. Ladle soup around chicken.
  5. Garnish with anything you like and as you can see from my bowl I used all low carb items that most people consider pretty Mexicanish. Is that even a word?
  6. In the notes is a list of the good stuff you can put with this soup and yes, the chicken can be subbed with other meats too.
  7. 4 Servings
Notes
  1. Tomato, Jalapenos, Cilantro, Guacamole, Sour Cream & Green Onions, Pork Rinds, Nduja, Chorizo, & Ground Pork.
  2. May add any other Mexican herbs & spices at your pleasure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp & Sausage Jambalaya

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Low Carb Shrimp & Sausage JambalayaLow Carb Shrimp & Sausage Jambalaya.

Goodbye, Joe, me gotta go, me oh my oh.

Me gotta go, pole the pirogue down the bayou.

Jambalaya and a crawfish pie and filé gumbo,

Son of a gun, we’ll have big fun on the bayou.

A few of the words from the famous song and this is my rendition of a really good low carb Shrimp & Smoked Sausage Jambalaya.  You will absolutely need a recipe of Cauliflower Grits as it is part of the recipe that makes this low carb shrimp & smoked sausage jambalaya.  To tell you the truth, I no longer mash cauliflower.  I much prefer the grits as they do not “weep” after freezing and have nearly zero liquid in them.  They truly are the consistency of grits and I am hoping after you make them you will agree and you will see lots of associated recipes listed there.

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 & Sausage Jambalaya
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Ingredients
  1. 12-16 Oz Smoked Sausage (Andouille Is Best)
  2. 12-16 Shrimp Or About ½ Lb (More Is Always Better)
  3. ¼ C Olive Oil (I Use Lard)
  4. 1 Medium Onion Diced Small
  5. 1 C Chopped Green Peppers Diced Small (I Used Red)
  6. 2 Stalks Celery Diced Small
  7. 2 t Crushed Garlic
  8. 1½ Cans Diced Tomatoes
  9. 1 C Water + More If Needed
  10. 1 T Creole Seasoning (Your Favorite)
  11. 2 T Chicken Base
  12. 1-2 t Filé Gumbo (Not Necessary But Has A Subtle Sassafras Flavor & Helps Thicken)
  13. ¼ C Finely Sliced Green Onions
  14. 2 C Cauliflower Grits
  15. Salt & Pepper As Needed But Taste First
Instructions
  1. Cut shrimp into 3-4 equal segments and slice or chunk sausage.
  2. Sauté sausage in dry pan until browned and set aside.
  3. Add oil to medium low pan then add onion, peppers, celery, and cook until veggies are softened.
  4. Add garlic & Creole seasoning and cook additional minute.
  5. Add diced tomatoes, water, & chicken base and simmer about ten minutes.
  6. Add back sausage and shrimp and cook until shrimp is finished or about 5-6 minutes.
  7. Taste and correct any seasonings.
  8. Take off heat, stir in filé gumbo, and let rest a minute or two.
  9. In large bowl place warmed grits in center and ladle jambalaya around them drizzling a bit of sauce on them.
  10. Sprinkle green onions on.
  11. 4 Servings
  12. 466 Calories, 29.5g Protein, 29.2g Fat, 15.4g Carbs, 5.8g Fiber, 9.6g Net Carbs
Notes
  1. Cauliflower Grits are included in the nutritionals.
  2. Good luck finding a sugar free sausage. Even the Andoille I use and get from Louisiana has 2g carb per 4 oz. but it’s way better than most. Be careful as a lot of smoked sausages even have corn syrup in them.
  3. If you want your Jambalaya a bit spicier add ½ t cayenne or hot sauce of choice and I like chipotle powder.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Lime Shrimp

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Keto Sweet Lime ShrimpKeto Sweet Lime Shrimp. Do you like easy? Do you like shrimp? Do you like butter? Do you like lime? If you answered yes to these questions this recipe may be for you. I have garnished mine the way I like it and you will do the same. Served it over Cauliflower Grits and again you will do it as you wish. I use a LOT of cauliflower grits and rest assured they are not just plain old riced cauliflower. One good sized head should give you about 6-½ C servings which freeze well for later use. I make 2 heads at a time to freeze.

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.

Sweet Lime Shrimp
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Ingredients
  1. 1¼-1½ Lbs Peeled Shrimp (Room Temperature)
  2. 8 T Butter (Divided)
  3. 1 Medium Shallot Sliced Very Thinly
  4. 1 T Garlic Paste***
  5. 1½ t Chili Powder
  6. ½ t Paprika
  7. ⅓ C Water
  8. 1 t Chicken Paste***
  9. ¼ t Salt
  10. ¼ T Freshly Ground Pepper
  11. 3 T Allulose
  12. 3 T Chopped Cilantro (Divided)
  13. 1 T Lime Juice
  14. 2 t Lime Zest
Instructions
  1. Add 5 T butter to large sauté pan set to medium high.
  2. Add shrimp, sauté for 1-2 minutes, turn and sauté for another minute or so. Remove from pan and set aside.
  3. Reduce heat to medium, add shallots, cook until translucent, add garlic paste & sauté for about one minute.
  4. Add chili powder & paprika, sauté for another minute.
  5. Add water, (or chicken stock), allulose lime juice & zest, salt & pepper.
  6. Add back shrimp to heat.
  7. Add 2 T cilantro, stir and remove from heat.
  8. Swirl in last 3 T butter 1 T at a time.
  9. Sprinkle with last 1 T cilantro.
  10. 4 Servings
  11. 388 Calories, 29.5g Protein, 27.5g Fat, 5.1g Carbs, 0.3g Fiber, 4.8g Net Carbs
Notes
  1. Best to have all ingredients cut & chopped as this dish is very quickly made.
  2. If more sweetness is desired add 1 T additional allulose.
  3. Really like lime? Add more to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Butter Mushrooms

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Keto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Butter Mushrooms. What a packed wallop of flavor and I’d call them umami on steroids. Surprisingly easy to fix and should be on your table in about 20 minutes. You can use just about any mushroom you want except maybe enoki mushrooms. Yes, they have a fabulous delicate flavor but they are fragile and do not hold up to cooking all that well. I have a picture with these wonderful keto Asian butter mushrooms served with a steak and also, I had a bit of leftover sauce so I used it to dress some mung bean sprouts. Now, if you don’t like butter do not make these because they have more butter than just about anything else I know of.

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.

Asian Butter Mushrooms
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Ingredients
  1. 1-1¼ Lb. Mixed Mushrooms Room Temperature
  2. 4 T Butter
  3. 2 T Tamari
  4. 1 T Water
  5. 2 t Allulose
  6. 1 t Fish Sauce
  7. 3 T Butter For Finishing (Yes More)
  8. 3 T Finely Cut Green Onion Tops
  9. 1 T Chopped Cilantro
Instructions
  1. On medium high, bring 4 T butter to browning in a hot pan.
  2. Roughly Slice or chop mushrooms, add to pan and do not stir for 3-4 minutes.
  3. In small dish mix tamari, water, Allulose, and fish sauce.
  4. Cut green onions and cilantro.
  5. Now stir mushrooms, assuming they have begun to brown.
  6. If you have larger chunks of mushrooms start them first, then add smaller mushrooms as they will take less time to cook.
  7. Add 2 T green onions and sauce mixing well, reducing liquid and remove from heat.
  8. Add finishing butter 1 T at a time.
  9. Plate and sprinkle with remaining green onions and cilantro.
  10. 6 Servings
  11. 134 Calories, 2.3g Protein, 13.6g Fat, 1.9g Carbs, 0.6g Fiber, 1.3g Net Carbs
Notes
  1. As you can see I used 5 different mushrooms but use any single mushroom or mix as wished.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Salsa

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Cucumber SalsaCucumber SalsaCucumber SalsaKeto Cucumber Salsa. This cucumber salsa is pathetically easy, can be ready in 10 minutes at most, and goes with just about any meal. I can’t imagine most of you have not had salsa in one form or another and this keto cucumber salsa is just a cool refreshing variation. The mint is optional but very good with all the other ingredients so, maybe give it a test with a bite or so and then make your decision to add it or not.

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 Salsa
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Ingredients
  1. ½ Large Cucumber
  2. 1 Large Or 2 Small Roma Tomatoes
  3. ¼ C Purple Onion
  4. ¼ C Chopped Cilantro
  5. 2 T Lime Juice
  6. 2 T Chopped Pickled Jalapeno Peppers
  7. 2 T Green Onion Tops
  8. 1 T Olive Oil
  9. ½ t Dried Mint (Optional But Good)
  10. ¼ t Garlic Paste
  11. ¼ t Salt + More To Taste
Instructions
  1. Peel and seed cucumber.
  2. Chop and blend all ingredients.
  3. Refrigerate until just cold.
  4. That’s all folks.
  5. 6 Servings
  6. 35 Calories, 0.6g Protein, 2.6g Fat, 2.6g Carbs, 1.0g Fiber, 1.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Spicy Asian Pork Tenderloin

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Spicy Asian Pork TenderloinSpicy Asian Pork Tenderloin

 

 

Spicy Asian Pork Tenderloin. I don’t mean just spicy, I mean kinda Indian-Korean spicy. I was in the kitchen a week or so ago with a nice piece of pork tenderloin with no thought about what to do with it and this is what I came up with. It was so good I made it again, hence this recipe.

You are going to see a new ingredient here and I can only tell you that it’s good on a brick and will behoove you to get it. It can be left out but you will be missing a real treat if you do. One of the things I am learning is that allulose doesn’t do well in a marinade because it burns at a high temperate and the flavor is so intense with this sauce over the meat it really just didn’t matter. The 2nd and 3rd pictures were done with no garlic pickle or butter and the1st  has them both. I did serve them both with Cauliflower Grits because they are a natural to make spicy Asian pork tenderloin and to complete the dish.

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.

Spicy Asian Pork Tenderloin
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Ingredients
  1. 2-1 Lb Pork Tenderloins
  2. ¼ C Tamari Sauce
  3. ¼ C Lime Juice
  4. 2 T Olive Oil
  5. 2 T Garlic Paste
  6. 1 T Ginger Paste
  7. ¼ t Red Pepper Flakes
  8. 1½ T Allulose
  9. 2 T Patak’s Garlic Pickle (Optional But This Stuff Really Makes The Dish Special)
  10. 4 T Butter
  11. ¼ C Chopped Cilantro Leaves
  12. Greens To Line Plate
Instructions
  1. Bring tenderloins to room temperature.
  2. Add all ingredients to a small sauce pan except the butter, cilantro and greens.
  3. Bring to slow simmer and add 1 T butter until nearly melted, add another and repeat until you have used it all.
  4. Plate lettuce.
  5. Slice tenderloin, arrange on lettuce, and drizzle on the sauce.
  6. 6 Servings
  7. 487 Calories, 46.0g Protein, 30.8g Fat, 4.3g Carbs, 0.3g Fiber, 4.0g Net Carbs
Notes
  1. I cook my pork tenderloin to no more than medium, actually prefer it medium rare, and you will cook yours to whatever doneness you wish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Andouille Daikon Stew

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Keto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon Stew. Long ago I was looking for what I thought was the best and most authentic tasting Andouille sausage and the one pictured was it, and is to my taste. You are going to use the one you like best. I ordered 5 or 6 different sausages from Cajun Grocery and the one shown is what I found to be THE most authentic. Make no mistake, this stew is good, good, good and even better when served with my Cauliflower Grits and not to be confused with plain ole cauliflower rice although that will work too. The blackening seasoning is also what I use and the reason I like it so much is the blend. It’s heavy on thyme, not just all cayenne pepper.

I know many of you want recipes done in a crock pot but the great thing about this keto andouille daikon stew is, it is made quickly with no long simmering for hours. You know how stews can be. They tend to grow and in this case, you may be glad if you have leftovers. If you are looking for even more protein then 1-2 added pulled meat chicken thighs also might be good and…it will also tend to thicken your stew.

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.

Andouille Daikon Stew
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Ingredients
  1. 2 Lbs Andouille Sausage
  2. 2 Lbs Daikon Radish
  3. 1 Lb Button Mushrooms
  4. 4 Slices Bacon
  5. 2 T Butter
  6. 1 Medium Onion Diced
  7. 2 T Garlic Paste***
  8. 3 T Tomato Paste
  9. 1-1½ t Cajun Spices (Your Favorite)
  10. 1 t Dried Thyme
  11. 1 t Liquid Smoke
  12. 9-10 C Water (Or Chicken Stock)
  13. 1-2 T Chicken Paste*** (If Using Water)
  14. ¼ t Guar Gum or Xanthan Gum > or < As Needed To Thicken A Bit. (Mine Are Mixed)
  15. 1 C Sour Cream
  16. ¼ C Green Onions
  17. Salt To Taste And Only If Needed
Instructions
  1. Peel, cut and put daikon radish in 5 C water, cover, and simmer until tender.
  2. Slice mushrooms about ¼” thick.
  3. Dice onions.
  4. Cut Andouille to bite size pieces.
  5. Cut bacon into ½” pieces and sauté until soft but not too crispy. Leaving fat in skillet, put bacon into large bowl.
  6. Add onion and sauté in bacon fat until softened. Add to bowl.
  7. Add butter to any bacon grease, turn up heat and sauté mushrooms until just beginning to brown. Add to bowl.
  8. Add andouille sausage to skillet and brown slightly. Add to bowl.
  9. Turn down heat, add tomato paste, garlic, liquid smoke and spices and cook 2-3 minutes.
  10. Add water from cooking the daikon, additional 4-5 C water, chicken base, and stirring to mix, simmer 4-5 minutes. Add kitchen bouquet if using and while whisking, slowly sprinkle in guar gum-xanthan gum to barely thicken.
  11. Add back bowl of cooked food to heat.
  12. Garnish with 2 T sour cream and sprinkle with green onions.
  13. 8 Servings
  14. 411 Calories, 24.3g Protein, 30.0g Fat, 10.8g Carbs, 2.6g Fiber, 8.2g Net Carbs
Notes
  1. I have shown two ways to cut your daikon radish and the idea is to have nice bite sized pieces.
  2. If you like really spicy stew you may add ½ t of cayenne pepper but for sure taste this before adding additional spices. The Andouille is (should be) spicy and so should your Cajun spices.
  3. If you like Worcestershire sauce then put it on the table and let people add their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Onion Sauce

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Keto Vietnamese Onion SauceKeto Vietnamese Onion SauceKeto Vietnamese Onion Sauce. Most times when you see this sauce it is just some chopped green onions with cold oil poured on it, maybe a bit of salt & pepper and it’s called good to go. Well not this green onion sauce. This is actually a kicked-up version of keto Vietnamese green onion sauce and it is good on just about anything. I don’t most often use the white part of green onions but in this case I did. Keto Vietnamese onion sauce is best served at room temperature depending on what you will be serving it with (maybe warmed on vegetables) and I find that pork medallions or a good steak just can’t be beaten with this sauce. Probably best just left at room temperature. I think once you have tasted it, you will find it wonderful on all kinds of other foods, including vegetables. I ate a plain old salad with this green onion sauce as the dressing and it sure wasn’t plain as I ate.

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.

Vietnamese Onion Sauce
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Ingredients
  1. 6 Whole Green Onion Stalks Finely Chopped
  2. ⅓ C Olive Oil
  3. 1½ T Tamari
  4. 1½ T Ginger Paste (No Garlic)
  5. ½ T Sugar Substitute (I am Now Using Allulose***)
  6. 1 t Ground Pepper
  7. ¼ t Salt
Instructions
  1. Heat oil to nearly smoking.
  2. Chop and then mince green onion.
  3. Add salt, pepper, & sugar and really massage it into the onions.
  4. Add hot oil and it will (should) sizzle.
  5. Add tamari & ginger paste and mix well.
  6. Just let it sit on the counter until ready to use.
  7. 6 Servings
  8. 124 Calories, 0.3g Protein, 13.7g Fat, 1.1g Carbs, 0.4g Fiber, 0.7g Net Carbs
Notes
  1. The longer this sits, the better it will get.
  2. An easy way to get your green onions minced well is probably to put them into a small blender. I didn't do it because you have to pour such hot oil on them and just seemed like another gadget to have to clean.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Squash Casserole

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Keto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash Casserole.  I’m here to say that this is one great vegetable combination and very well suited for any Thanksgiving spread. Seriously, take a good look at the list of ingredients and I’m hoping you can tell just by looking at it. It has always amazed me how versatile spaghetti squash is and this keto tomato squash casserole is another good example. I know it looks like some kind of exotic apple pie with a crumble topping but I assure you it is not what it tastes like. Very easy to assemble and then finish in the oven. To see how I do my squash please see Spaghetti Squash 101.

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Tomato Spaghetti Squash Casserole
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Squash Filling
  1. 2 Medium Size Spaghetti Squash
  2. 1 Can Petite Diced Tomatoes
  3. 1 T Fresh Thyme Leaves (Or 1½ t Dried Thyme)
  4. ½ C Fresh Minced Parsley (Or 3 T Dried)
  5. 6 T Melted Butter (Divided)
  6. ¼ C Minced Shallots (Or Onion)
  7. 1 T Crushed Garlic***
  8. ¼ t Cinnamon
  9. ⅛ t Allspice
  10. ⅛ t Nutmeg Or Mace
  11. ⅛ t Ground Ginger
Crumble Topping
  1. 1½ C Ground Pork Rinds
  2. ⅔ C Parmesan Cheese
  3. ½ C Sliced Almonds
  4. ¼ C Melted Butter
Casserole
  1. Cook, seed, and strain spaghetti squash. It has lots of juice (which in my opinion is just sugar water) and you do not want much extra liquid in this. It will have plenty anyway. When finished straining put into a large mixing bowl.
  2. Put 1 T butter in pan and lightly sauté onions & garlic. (4-5 minutes).
  3. Put rest of ingredients in medium bowl, add everything except squash and mix thoroughly.
  4. Now pour this mixture over squash and again mix and combine well. Put into a large deep glass pie dish.
Crumble Topping
  1. Lightly toast almonds.
  2. In last medium bowl mix ground pork rinds, Parmesan cheese, and toasted almonds.
  3. Add melted butter and mix into a “crumble”.
  4. Preheat oven to 350°.
  5. Generously add crumble topping to casserole, cover with foil, cook for 20-25 minutes, uncover and bake an additional 15 minutes or until topping is beginning to brown.
  6. 8 Servings
  7. 327 Calories, 7.5g Protein, 30.6g Fat, 8.5g Carbs, 2.3g Fiber, 5.2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/