Tag Archives: paleo

Keto Mississippi Comeback Sauce

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Low Carb Mississippi Comeback SauceLow Carb Mississippi Comeback Sauce

 

 

 

 

Keto Mississippi Comeback Sauce. Makes a great vegetable dipping sauce, a terrific salad dressing and if you eat sandwiches it is especially good on an Open-Faced Rueben Sandwich.  I bet once you have eaten this you will “comeback” with your own ways to use it. The recipe is easily doubled and lasts forever, and I’m guessing it won’t. (Last Forever) Keto Mississippi comeback sauce, in many cases, can be used as a substitute for 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

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

Mississippi Comeback Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 2 T Chili Sauce
  4. 2 T Sugar Free Ketchup***
  5. 1 T Fresh Lemon Juice
  6. ½ t Dijon Mustard
  7. ¼ t Onion Powder
  8. ¼ t Garlic Powder
  9. ¼ t Worcestershire Sauce
  10. 2 Drops Tabasco Sauce
  11. ¼ t Cajun Seasoning
  12. Pinch Pepper
Instructions
  1. Beat all ingredients, put in a 1 cup jar, and refrigerate.
  2. 8 Servings
  3. 130 Calories, .1g Protein, 13.6g Fat, 1.6g Carbs, 0.0g Fiber, 1.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Ratatouille

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Low Carb RatatouilleLow Carb RatatouilleLow Carb RatatouilleLow Carb Ratatouille SoupLow Carb Ratatouille. All I can say is leave it to the French-even their “peasants” know the fine art of cooking.  This is so good, makes a lot, and best of all it is easy to prepare.
Serve under/over eggs for breakfast, lunch or dinner, and yes, make a fabulous soup with the addition of more water and heavy cream. The best news is that the soup can be served cold, warm or hot.

Beware, if making jut soup best to make ½ a recipe or make it with left-over low carb ratatouille because it will make a LOT of soup. Probably 6 large bowls and 8-10 smaller cups.

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.

Ratatouille
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Ingredients
  1. 1 Medium Eggplant Peeled & Cubed (4 Cups)
  2. 2 Large Zucchini Cubed (4 Cups)
  3. 1 C Large Diced Onion
  4. ½ C Olive Oil
  5. 1 Can Diced Tomatoes
  6. 1 C Water
  7. 1 T Crushed Garlic
  8. 2 t Dried Basil
  9. ½ t Dried Oregano
  10. ¼ t Dried Thyme
  11. Salt & Pepper To Taste
  12. Parmesan Cheese
Instructions
  1. Peel and cube large eggplant.
  2. Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
  3. Heat olive oil to very hot and brown eggplant.
  4. Turn heat to low, add rest of ingredients, stir, cover, and cook for 1-1½ hours, stirring occasionally. If additional water is needed-add it. Add salt and pepper to taste.
  5. 10-½ C Servings
  6. 131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
  7. 8 Servings
  8. 165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs
Notes
  1. If wanted sprinkle with 1 T Parmesan cheese.
  2. Serve under/over eggs for breakfast, lunch or dinner.
  3. And yes, make a fabulous soup too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Baba Ganoush

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Keto Baba GanoushKeto Baba GanoushKeto Baba Ganoush. For the uninitiated, Baba Ganoush is a Middle Eastern eggplant dip. I happen to think this stuff was sent to mankind by the Gods and if you have never had baba ganoush you might go to just about any Middle Eastern restaurant and try it. My prediction…you will love, love, love it-it’s addictive. The idea of the ribbed “waves” is to catch and keep the olive oil in place so if you can make them-please do, or at least make some facsimile of mountains and valleys.

Low Carb Baba GanoushTraditionally keto baba ganoush is smeared around the sides of a shallow bowl with the olives around the perimeter, drizzled with olive oil, and then scooped with torn flatbread or pita but…as low carbers we can not do this so I have given you some terrific alternatives.
Keto Baba Ganoush can be eaten many ways. You can use an olive to scoop a little baba, you can tear a Carbalose Flour Tortillas and scoop with that, you can cut your tortilla into wedges & lightly fry them for use as “pita chips”, you can use red pepper chips, you can use thinly sliced & peel cucumber coins. Don’t want pita chips? Then use Harvarti cheese…but the best way is to use any and all ways.  All combinations of the above work perfectly well as they all compliment the flavor of the baba.  If this doesn’t trip your trigger here is an equally good but different Smoky Eggplant Dip recipe made with my Super LCHF Yogurt, or…full fat store bought.

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.

Baba Ganoush
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Ingredients
  1. 1 Large Or Two Medium Eggplants
  2. ¼ C Tahini
  3. 1-2 t Crushed Garlic (More Is Better)
  4. ¼ C Lemon Juice
  5. 2 T Olive Oil (I Use Extra Oil From The Top Of The Tahini)
  6. 1 t Liquid Smoke
  7. ½ t Salt (Or More To Taste)
  8. Olive Oil To Drizzle
  9. Minced Parsley As Garnish
  10. Pinch Sumac As Garnish
Directions
  1. Prick eggplant several places and roast in a 375° oven for about 45-60 minutes or until very soft and totally collapsed. Split hot eggplant down the center and when you can handle it, drain the juices.
  2. Scoop out ALL eggplant guts and put next 6 ingredients in food processor and process for 2 minutes until smooth. Taste and correct any seasoning.
  3. Drizzle with olive oil, garnish with parsley & Kalamata olives.
  4. Serving Size: ¼ Cup
  5. 6 Servings
  6. 138 Calories, 2.0g Protein, 13.3g Fat, 5.0g Carbs, 1.7g Fiber 3.3g Net Carbs
  7. Per Tablespoon
  8. 34 Calories, 0.5g Protein, 3.3g Fat, 1.2g Carbs, 0.4g Fiber, 0.8g Net Carbs
Notes
  1. How I prepare my eggplant: When the eggplant is finished baking, prop up the head & make a slit all the way through the top and down the front. Let cool for 10-15 minutes and then using the palm of you hand or a large spoon and starting at the top, begin pushing the juice out of it. Repeat this several times until no more comes out. Allow to cool. With a large spoon and a gentle hand, scoop out the pulp making sure you get even all the slimy stuff from the outer skin. Now, taking the crown in your fingers, squeeze the final pulp out of it.
  2. I do this for two reasons 1.) The juice is very sticky and is most of the sugar in an eggplant. 2.) Your final baba will be thicker and easier to scoop.
  3. This is better after being in the fridge a day or so but I’m betting it won’t happen…it tastes way too good to wait.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sauce Béarnaise

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Keto Sauce BéarnaiseKeto Sauce BéarnaiseKeto Sauce BéarnaiseKeto Sauce BéarnaiseKeto Sauce Béarnaise. In the summer of 1972 in East Lansing, MI I had the opportunity to live in a house with 5 HRI (hotel, restaurant, & institutional management) students and I jumped at it.  It was the responsibility of each of us, one day a week, to shop with $10.00, prepare a meal for 6, and all sit down together to eat.  Talk about the good ole days-can you imagine feeding 6 college students on $10/day now?  Someone made this recipe and I have been making it ever since.  My only tweak has been the addition of the tarragon vinegar.   The reason I like it is that it is made in a food processor rather than over a double boiler of hot water.  This is so much much easier and pretty much full-proof if your butter is hot enough.  The French make this sauce so much harder and as you can see, I now make it the old fashioned way.

The absolute secret to this particular Keto Sauce Béarnaise is the use of tarragon vinegar.  I do add lemon juice to mine because I often enough serve it with seafood but I find the lemon juice goes with about anything.  Good on a brick but better yet on a good steak or Stuffed Shrimp. Those are NOT potatoes in the two lower pictures. They are either Dilled Red Radishes or Daikon Radish Fries but they sure do act and taste like potatoes.

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.

Sauce Béarnaise
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Ingredients
  1. Ingredients
  2. 3 Large Egg Yolks Room Temperature
  3. 2 T White Wine
  4. 1 Stick Butter
  5. 1 Minced Nice Sized Shallot
  6. ¼ C Tarragon Vinegar
  7. ¼ C Water
  8. ½ t Dried Tarragon Leaves
  9. Pinch Cayenne Pepper
  10. ¼ t Tarragon
  11. 2 T Lemon Juice (Optional For When Using Sauce With Seafood)
  12. ¼ t Salt
Directions
  1. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times.
  2. Mince Shallot, add to vinegar & water, add ½ t tarragon and cayenne pepper and simmer ever so slowly. The idea is the get the minced shallot very soft. If you need more moisture add a bit more vinegar. When this is finished it should have just a little moisture left-maybe a T or so.
  3. Put egg yolks and white wine in small processor & add shallot mixture.
  4. Strain butter to get rid of the little cruddy buttons and immediately begin slowing pouring into running processor. It should thicken toward the end if your butter is hot enough so make sure you take butter from the stove, strain, and begin using immediately. The idea is that the very hot butter will “cook” the yolks and thicken them.
  5. Add lemon juice, (if using) last ¼ t tarragon, salt, and process. Taste and correct seasoning if necessary.
  6. 4 Servings
  7. 326 Calories, 2g Protein, 35.0g Fat, 1.5 Carbs, 0g Fiber, 1.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb BBQ Sauce

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Low Carb BBQ SauceLow Carb BBQ Sauce. This is a basic BBQ sauce and anything can be adjusted to suit your tastes.  It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.

 

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.

Your Basic BBQ Sauce
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. ½ t Minced Garlic
  3. ½ Cn Tomato Paste
  4. ¼ C Water
  5. 2 T White Vinegar
  6. 1 T Chili Powder
  7. 1 T Grated Onion
  8. 1 T Lemon Juice
  9. ⅛ t Cayenne (Or Chipotle Powder)
  10. 2 t Liquid Smoke
Directions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, about 1 minute. Stir in the tomato paste, water, vinegar, chili powder, onion, cayenne pepper, and lemon juice. Simmer 5 minutes.
  2. The sauce is ready to use, or it can be cooled and refrigerated. I personally like to refrigerate it to let the flavors mellow and marry.
  3. Makes approx. 1 Cup
  4. 16 Servings
  5. 16 Servings
  6. 22 Calories, 0.3g Protein, 1.9g Fat, 1.4g Carbs, 0.4g Fiber, 1.0g Net Carbs
Notes
  1. This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.
  2. If you like really smoky sauce, add another tsp. of liquid smoke.
  3. If you like it sweet add a drop or two of EZ-Sweetz or use low carb ketchup.
  4. Like lots of onion? Add more. Just remember onions have carbs which is why I grate mine. Grating gets you the most flavor, punch and bang for your buck.
  5. Spicier? Add more Cayenne.
  6. More piquant? Add more chili powder.
  7. Like Worcestershire? Add some.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped ShrimpBacon Wrapped Shrimp

Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo.  These terms mean absolutely nothing.  To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

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.

Bacon Wrapped Shrimp
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Ingredients
  1. 24 Large (12-15) Shelled & Deveined Shrimp/Tail On
  2. 12 Bacon Slices Cut In Half
Directions
  1. This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
  2. With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
  3. Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
  4. Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
  5. Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
  6. Serves 4
  7. 250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Poppy Seed Dressing

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Keto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed Dressing. Gads, I tried and tried to make this keto poppy seed dressing with the original oil version but because I wasn’t using sugar I could not keep everything in suspension.  It tasted just like the original but it kept separating and you would have to shake it.  I have to say though, that this keto creamy poppy seed dressing version of the famous poppy seed dressing is pretty tasty stuff and nearly identical to it’s original sister. The salad shown is with strawberries, bacon and tomato.

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.

Creamy Poppy Seed Dressing
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Ingredients
  1. ½ C Allulose*** Or 8 Drops Splenda***
  2. ¾ C Mayonnaise
  3. 3 T White Vinegar
  4. 2 t Grated Onion
  5. 1½ t Poppy Seeds
  6. 1 t Dry Mustard
Instructions
  1. Beat all ingredients together. Taste and if you like it sweeter add another drop of Splenda.
  2. 6 Servings
  3. 184 Calories, 0.1 Protein, 20.3g Fat 0.3 Carbs, 0.1 Fiber, 0.2 Net Carbs
Notes
  1. Personally much prefer Splenda for this recipe.
  2. This is very good on avocado & tomato or avocado & strawberries.
  3. You may add 1 t of orange extract for a little oomph if serving with just bare naked strawberries.
  4. You can also make with ½ yogurt and ½ mayo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cream Of Anything Soup

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Low Carb Cream Of Anything Soup and you will need a stick blender to make them.

Low Carb Cream Of Anything SoupI cook 2 or 3 large heads of cauliflower at a time, squeeze out as much water as possible, take my stick blender to it, and then freeze it measuring about 1½ cups at a time so I always have it either as a mashed potato substitute or to thicken soups. The soup shown is a cream of broccoli but as I say below, it could be anything.

I  suggest chicken base in lieu of salt because it has a depth of flavor that salt does not have.  I have always use this Premium Chicken Base.

Premium Chicken BaseThe link is in case anyone is interested in any of the R L Schreiber Bases.  They have every imaginable base there is.  I only know about them because of my association with the food industry.  If you actually end up ordering any of them you will need to call in the order and best to ask for Irene Ames.  You will see this used many times in my recipes.    Best to order the 2.5 lb sizes which fits well in your fridge.  Main site is rlschrieber.com and they have many many products.

Porcini Dust is used as an addition to enhance mushroom soup.

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.

Cream Of Anything Soup
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Ingredients
  1. ¾ C Onion Small Dice
  2. 2 T Butter, Olive or Coconut Oil
  3. 3 C Water
  4. 2 C Heavy Cream
  5. 1 T Chicken Base Paste*** ( I use a premium chicken base made by R L Schreiber)
  6. 1-2 C Cauliflower Puréed with stick blender depending on how thick you want your soup.
  7. Pinch of Nutmeg
  8. Fresh Pepper to Taste
  9. Correct Seasoning When Finished.
Directions
  1. Sauté onion in oil until translucent. Remove half.
  2. Add water, chicken base, cauliflower, and ½ of any blanched or sautéed vegetable you want (Broccoli, Mushrooms, Asparagus, etc.) and use stick blender to puree all.
  3. Add heavy cream and remaining ½ of your cooked vegetables, stir, and heat to temperature.
  4. If too thin add more cauliflower/if too thick add more water or cream.
  5. Season soup to taste with chicken base and pepper. (I have been using RL Schreiber Bases for years)
  6. If making mushroom soup add 2 t porcini dust. Wow, this makes the best mushroom soup ever.
  7. Makes 6-7 Cups
  8. 6 Servings
  9. Calories, and carbs will vary according to ingredients but will be very low carb.
Notes
  1. Variations: blanched broccoli, sautéed mushrooms, sautéed leeks, blanched asparagus, canned diced tomatoes, poached and pulled chicken/pork and whatever else you can think of.
  2. If using leeks and or onions puree all together and this will give you a soup so similar to vichyssoise you will not be able to tell the difference. You might serve this with drizzled melted butter, a dollop of sour cream, and topped with chives.
  3. Other great low carb additions to your soups might be lardons, bacon, Andouille, kielbasa, or your own choice of sausage and of course any number of cheeses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tapenade

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Keto TapenadeKeto TapenadeKeto Tapenade.  If you like olives (and I do) a good tapenade can be addictive and I believe this will probably be the best tapenade you may ever eat.  No cauliflower or other fillers.  I serve this on Hazelnut Crackers, Sour Cream & Chive Crackers  or with my low carb Naan Flat Bread (pictured) and your favorite low carb cracker will work. Keto tapenade for…health.

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.

Tapenade
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Ingredients
  1. ½ C Kalamata Olives, Pitted and Chopped
  2. ½ C Green Olives, Pitted and Chopped
  3. ½ C Roasted Red Pepper, Chopped
  4. ½ C Tomatoes, Small Dice
  5. ¼ C Capers
  6. 1 t Minced Garlic
  7. 1 T Anchovy Paste
  8. ½ t Dried Basil
  9. ¼ t Dried Thyme
  10. ¼ t Dried Oregano
  11. 2 T Olive Oil
Directions
  1. Mix all ingredients.
  2. Can be eaten immediately but best if refrigerated several hours.
  3. Serving Size 2 T
  4. Servings 20
  5. 20 Calories, 0.8g Protein, 1.5g Fat, 0.8g Carbs, 0.4 Fiber, 0.4 Net Carbs
Notes
  1. Try adding a splash of balsamic vinegar.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crustless Quiche Lorraine

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Low Carb Crustless Quiche LorraineLow Carb Crustless Quiche LorraineLow Carb Crustless Quiche Lorraine.  This is a Crustless Quiche Lorraine made low carb, duh, without the crust.  I guarantee you will not even miss it. As you can see I also make this in a smaller size suitable to split with a buddy.

I will never understand why people think it is so important to have a high carby crust with any quiche as it is so unnecessary. If it’s made correctly, the flavors with by far out-shine any crust you could possible put in 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.

Crustless Quiche Lorraine
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Ingredients
  1. 5 Eggs
  2. 2¾ C Heavy Cream
  3. ¼ C Butter (Divided)
  4. ¾ C Water
  5. 2 Leeks
  6. 1 Medium Onion
  7. 2 C Gruyere Cheese Shredded
  8. 1 C Crumbled Cooked Bacon
  9. 1 t Salt
  10. ½ t Pepper
  11. ¼ t Mace or Nutmeg
Directions
  1. Slice leeks and wash thoroughly.
  2. Slice onions.
  3. On medium low heat in large sauté pan combine onions, leeks 3 T. butter & water.
  4. Cook until soft and water has evaporated.
  5. Butter deep glass pie dish with remaining T. butter.
  6. Heat oven to 340 degrees.
  7. Put onion mixture in bottom of pie dish. Top with bacon. Top with cheese.
  8. Beat eggs, mix in heavy cream, mace, salt & pepper, and slowly add egg mixture to pie dish.
  9. Cook at 340 degrees for 20 minutes
  10. Turn heat to 325 degrees and cook additional 40 minutes or until just barely set. Quiche will continue to cook as it sits.
  11. Place on counter and let cool to warm.
  12. Serve warm.
  13. Serves 6
  14. 802 Calories, 20.4g Protein, 72.6g Fat, 4.9g Carbs, .7g Fiber, 4.2g Net Carbs
Notes
  1. Makes a lovely dinner served with a salad or asparagus & hollandaise.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Pickled Red Onions

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ZeroCarb Pickled Red OnionsZeroCarb Pickled Red OnionsZeroCarb Pickled Red Onions. These lowcarb zerocarb pickled red onions so easy as to be ridiculous. If you can boil water and you have a mandoline slicer you can make pickled red onions in about the time it takes to boil the water.  If you’re in a big hurry you can let them sit on the counter for an hour or so but when left in the fridge for as little as a day they will give your foods all the flavors you could ever need.  Restaurants use very small amounts of pickled red onions on hundreds of dishes. On hamburgers? Yep. On Chicken Liver Pate?  Oh for heaven sakes, yes.  They are good thrown into many Salads, on Tacos, in Vegetables, and really about anything else you might imagine.  Be sure to use the juices too as they can be incorporated into a salad dressing for a really tasty and unexpected zing.

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.

Pickled Red Onions
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Ingredients
  1. 1 Large or 2 Smaller Red Onions
  2. ½ C Apple Cider Vinegar (Braggs)
  3. ¾ C Boiling Water
  4. 3 T Allulose***
  5. 10 Peppercorns
  6. 8 Cloves
  7. 1 t Salt
Instructions
  1. Slice onion thinly 1/16th” (I use a mandoline which I feel is an absolutely must have tool).
  2. Bring water to boil.
  3. Stuff onions and all rest of ingredients into 2-3 cup container.
  4. Add boiling water, cap and leave on countertop for several hours.
  5. Refrigerate.
  6. No nutritional panel since you will probably only be using 5-6 threads of this at a time. It's a free food.
Notes
  1. The picture of the mandoline above is a Norpro. This company makes good quality products that don't cost an arm and a leg.
  2. Don't worry if liquids don't cover everything to begin with. As the onions soften they will shrink and melt into the juices.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caesar Salad

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Keto Caesar SaladKeto Caesar SaladKeto Caesar SaladKeto Caesar Salad. I once waited tables in a fancy-dancy restaurant in Denver where we cooked fancy-dancy foods tableside and Caesar Salad was one of them. The maitre d’ would come to the table with his well stocked cart and we as the wait-staff had to just stand there twiddling our thumbs until he was finished, and then serve the salads. Well…it didn’t take me long to decide it might be a good way to up my tips (it did) if I did my own salads table-side…and it also didn’t take long for the other wait-staff to ask me to do their table-side cooking for them too. So in many of my years in the restaurant biz I have made my share of keto Caesar salad. Table-side or otherwise.

This is only my rendition and there are many. It is a bit easier than table-side as I now make it in my small Cuisinart.  It is said that Shrimp/Crab Louis/Dressing is the “king” of salads and I say Caesar Salad stands right next to it.

I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.

Lastly, yes, I do use a raw egg. Since you can’t teach an old dog new tricks, and I have been eating raw eggs all my 70+ year old life, I am not about to change. Anyway, somewhere along the line “they” and I have never figured out who “they” are, but in this case probably some bureaucratic idiot(s) who decided all eggs should be pasteurized. So what’s the fear now? But hey, if it still makes you squeamish-use mayo and yuck.

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

Caesar Salad Dressing
Print
Ingredients
  1. 1 Whole Egg
  2. 3 T Fresh Lemon Juice
  3. 1 t Crushed Garlic***
  4. 1 t Dijon Mustard
  5. 1 t Worcestershire Sauce
  6. 2 t Anchovy Paste
  7. ½ C Olive Oil
  8. ½ C Parmesan Cheese
  9. 1 Large Or 2 Small Heads Crispy Cold Chopped Romaine Lettuce (12-16 C)
  10. Cracked Pepper
Instructions
  1. DRESSING
  2. Put first 6 ingredients in processor, slowly add oil and then add the Parmesan cheese, it will thicken a bit.
  3. SALAD GREENS
  4. Cut off tips of head (if badly wilted). Holding the bottom of the head score the leaves several times, turn 90 degrees and cut to desires piece sizes-optimally about 1½”. Put into sink of cold water and swish it around. Drain the sink, shake off water, put is a bowl, cover with film, and put in the fridge for at least an hour. Any excess water will settle at the bottom. This will be the second crispiest lettuce ever (iceberg always wins) and no, you do not need ice. That crispy iceberg & romaine you get in a restaurant? Well, that’s how they do it-by the tubful. And waste-not want-not, I use the whole head.
  5. 6-8 Servings: Salad & Dressing
  6. 222 Calories, 3.2g Protein, 21.4g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  7. 6-8 Servings: Salad, Dressing, & Chicken
  8. 351 Calories, 26.0g Protein, 42.1g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  9. If wanted-add 3 oz. sautéed & sliced chicken breast and lay across salad which will add nothing more than 129 calories & 22.8g protein.
  10. ASSEMBLY
  11. In large bowl toss lettuce with the dressing and add more cheese if wanted.
  12. Plate, put lots of cracked pepper on top and serve with a side wedge of lemon.
Notes
  1. Yes, I must confess I use anchovy paste. What’s not to love? Use what you need & stick it back in the fridge. It lasts forever. There are a few things I use for convenience and this is one of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/