1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (122 page)

Yield:
Enough for a slab or two of ribs.

Not counting the polyols in the sugar-free pancake syrup, there’s only a trace of carbohydrate in the whole batch. No fiber, no protein.

I invented this for poultry, but it would be good on lamb, too!

1 tablespoon (6 g) curry powder

1½ teaspoons onion salt

1½ teaspoons garlic salt

1 teaspoon celery salt

Just combine everything and sprinkle it on chicken, lamb, or what have you. This is just about enough for 1 chicken of about 3½ to 4 pounds (1.6 to 1.8 kg), so feel free to double, triple, or quadruple this recipe, if you like.

Yield:
This whole batch—2 tablespoons plus 1 teaspoon worth

Contains 6 grams of carbohydrate, of which 4 grams are fiber, for 2 grams of usable carb. So, if you figure that 1 chicken will serve 5 people, each will get less than ½ gram carbohydrate. 1 gram protein in the whole batch.

2 tablespoons (12.6 g)

pepper 1 tablespoon (1.5 g) Splenda

1 tablespoon (18 g) salt or Vege-Sal

1 tablespoon (8.4 g) garlic powder

¼ teaspoon allspice

¼ teaspoon molasses

Put everything but the molasses in a blender. Turn on the blender, drizzle in the molasses, and let everything blend for 30 seconds. Stop the blender and stir the mixture down from the sides if needed.

Yield:
Makes about 5 tablespoons (40 g) of rub

Each will have 3 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 2 grams; 1 gram protein.

½ cup (120 ml) light beer

¼ cup (60 ml) oil

3 tablespoons (45 ml) vinegar

2 tablespoons (30 ml) Worcestershire sauce

1 tablespoon (8 g) Peppery Lamb Rub (page 492)

Just measure everything into a nonreactive bowl or saucepan and stir it up.

Yield:
Makes about 1 cup (240 ml)

13 grams of carb and 1 gram of fiber for the whole batch, but you won’t end up consuming anything like all of this. I’d doubt very much whether you’ll end up with more than 2 grams per serving from this mop.

This Southern-style rub is particularly good on pork or chicken.

2 tablespoons (12.6 g) pepper

2 tablespoons (12.6 g) paprika

2 tablespoons (3 g) Splenda

2 teaspoons salt

1 tablespoon (7.2 g) dry mustard

1 teaspoon cayenne

2 teaspoons garlic powder

Just stir everything together and rub on ribs, a pork shoulder, chicken, or what have you!

Yield:
Make ½ cup (60 g), or 8 tablespoons

Each serving will have 3 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 2 grams; 1 gram protein.

The perfect southern mopping sauce to use with your Dixie Belle Rub.

½ cup (120 ml) cider vinegar

½ tablespoon pepper

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon paprika

1 tablespoon (8 g) Dixie Belle Rub (page 492)

¼ cup (60 ml) water

¼ cup (60 ml) oil

Just combine everything and use to baste meat or chicken during smoking.

Yield:
Makes a little over 1 cup (240 ml), or plenty for your ribs or shoulder or whatever you’re barbecuing

14 grams of carbohydrate in the whole batch, with 2 grams of fiber, for a usable carb count of 12 grams; 1 gram of protein. However, you won’t use all of this sauce, even for a couple of slabs of ribs, and a couple of slabs will serve 15 to 20 people. Figure that each diner will get no more than 1 to 2 grams of usable carb from this mop.

Allspice, ginger, and cloves set this rub apart from the pack. I like this on pork, but it would be great on chicken or duck—lamb, too. You’ll need to have Classic Barbecue Rub on hand, of course.

¼ cup (6 g) Splenda

2 tablespoons (16 g) Classic Barbecue Rub (page 486)

1 tablespoon (12 g) seasoned salt

¼ teaspoon allspice

teaspoon ginger

teaspoon clove, ground

¼ teaspoon cayenne

½ teaspoon black pepper

Just stir everything together and rub on whatever you feel like barbecuing!

Yield:
Makes about 7 servings of 1 tablespoon each

2 grams of carbohydrate, a trace of fiber, and a trace of protein.

This is good melted over grilled fish or seafood, chicken, vegetables, or even a steak. Actually, it’s hard to think of what it’s not good on!

6 tablespoons (84 g) butter

2 jalapeños

2 tablespoons (3 g) Splenda

2 tablespoons (30 ml) lemon juice

½ teaspoon orange extract

Have the butter at room temperature. Put it in the food processor with the S-blade in place. Seed the jalapeños and whack each one into several pieces; dump them into the food processor and then wash your hands! Add everything else; then run the food processor until the jalapeños are finely minced. Scoop a dollop over your food, hot off the grill.

If you’d like to use this as a baste, you can do it this way, instead: Put the butter in a saucepan over the lowest possible heat. Seed the jalapeños and mince them as fine as you can. Add them to the butter and wash your hands. As the butter liquefies, whisk in the Splenda, lemon juice, and orange extract. Keep it warm on a corner of your grill (not over direct heat) and use it to baste fish fillets, seafood, or chicken breasts.

Yield:
Makes 8 servings of a little over 1 tablespoon each

1 gram of carbohydrate, a trace of fiber, and a trace of protein.

This is easy, and it gives a huge hit of flavor to anything you use it on. Melt it over a steak or use it to baste grilled vegetables or fish—you’ll find endless ways to use this!

¼ pound (115 g) butter at room temperature

2 chipotle chiles canned in adobo

1 clove garlic, crushed

Just plunk everything into a food processor with the S-blade in place and run the processor until everything is well combined.

Yield:
8 servings of just over 1 tablespoon each

A trace of carbohydrate, a trace of fiber, and a trace of protein.

This is unbelievably easy and it’s good with roast chicken or turkey—as though you needed to be told!

½ teaspoon plain gelatin (optional)

1 cup (240 ml) water

1 bag (12 ounces, 340 g) fresh cranberries

1 cup (25 g) Splenda

Combine water, cranberries, and Splenda in a saucepan over medium-high heat. (If you’re using the gelatin, dissolve it in ½ cup [120 ml] of the water and then add it to the cranberries and Splenda in a saucepan over medium-high heat.) Bring the mixture to a boil and boil it hard until the cranberries pop. Keep it in a tightly covered jar in the fridge.

Yield:
Roughly 2 cups (480 ml)

Each 2 tablespoon (30 ml) serving will have 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs.

Fresh cranberries are available only in fall, but they freeze beautifully. Just stick them in a plastic bag in the freezer and pull them out when you need them.

I like to have cranberry sauce on hand for those occasions when I don’t want to do much cooking. It adds interest to plain roasted chicken (or even store-bought rotisseried chicken.) It’s easy to do, and this makes plenty!

24 ounces (670 g) cranberries

1 cup (240 ml) water

2 cups (50 g) Splenda

Simply combine everything in a slow cooker and give it a stir. Cover the slow cooker, set it to low, and let it cook for 3 hours.

This won’t be as syrupy as commercial cranberry sauce because of the lack of sugar. If this bothers you, you can thicken the sauce with guar or xanthan, but I generally leave mine as-is.
This makes quite a lot, so divide it between three or four snap-top containers and store it in the freezer. This way, you’ll have cranberry sauce on hand whenever you bring home a rotisseried chicken!

Yield:
Makes about 2¾ cups (660 ml), or 22 servings of 2 tablespoons (30 ml)

Each with trace protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Think of this as cranberry sauce with a kick. It’s good with any curried poultry even with plain old roast chicken.

1 bag (12 ounces, or 340 g) cranberries

1 cup (240 ml) water ½ cup (12 g) Splenda

2 cloves garlic, crushed

1 tablespoon (5.1 g) pumpkin pie spice

teaspoon salt