1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (54 page)

When the cauliflower comes out of the microwave, dump it in a strainer and run cold water over it for a moment or two to cool it. (You can let the cauliflower cool uncovered instead, but it will take longer.) Drain the cauliflower well and dump it in with all the other vegetables. Add the oil, garlic, vinegar, and mayonnaise and toss. Add salt and pepper to taste, toss again, and serve.

Yield:
6 servings

Each with 5 grams of carbohydrates and 2 grams of fiber, for a total of 3 grams of usable carbs and 1 gram of protein.

*You can buy sliced stuffed olives in jars.

This cooks right on the grill along with your meat course—not even a mixing bowl to wash! It’s really tasty, too.

½ head cauliflower

½ medium onion

1 medium carrot

1 large rib celery

½ teaspoon salt

½ teaspoon pepper

8 slices bacon, cooked

2 tablespoons (28 g) butter

Start a charcoal fire or preheat a gas grill.

Chop your cauliflower into smallish chunks. Coarsely chop the onion, slice the carrot about ¼ inch (6 mm) thick, and slice the celery about the same thickness.

Tear off a piece of heavy-duty aluminum foil about 18 inches (45 cm) long and lay it on the counter. Pile the vegetables in the middle. Sprinkle them with salt and pepper, crumble the cooked bacon on top, and dot with the butter. Fold the foil over the whole thing and fold the seam a few times to seal it well. Roll up the ends to seal them, too.

Throw the whole packet on the grill and cook about 12 to 15 minutes per side over a medium charcoal fire or gas grill. Pull the packet off the grill with tongs, put it on a plate to open it up, and serve.

Yield:
6 servings

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

A kugel is a traditional Jewish casserole that comes in both sweet and savory varieties. This savory kugel makes a nice side dish with a simple meat course. It could also be served as a vegetarian main dish.

2 packages (10 ounces, or 280 g each) frozen cauliflower, thawed

1 medium onion, chopped

1 cup (225 g) cottage cheese

1 cup (120 g) shredded cheddar cheese

4 eggs

½ teaspoon salt or Vege-Sal

¼ teaspoon pepper Paprika

Preheat the oven to 350°F (180°C, or gas mark 4).

Chop the cauliflower into ½ -inch (1.3-cm) pieces. Combine with the onion, cottage cheese, cheddar, eggs, salt, and pepper in a large mixing bowl and mix very well.

Spray an 8 × 8-inch (20 × 20-cm) baking pan with nonstick cooking spray and spread the cauliflower mixture evenly on the bottom. Sprinkle paprika lightly over the top and bake for 50 to 60 minutes or until the kugel is set and lightly browned.

Yield:
9 servings

Each with 5 grams of carbohydrates and 2 grams of fiber, for a total of 3 grams of usable carbs and 10 grams of protein.

This is just the thing with a simple dinner of broiled chops or a steak, and it’s even good all by itself. It’s beautiful to look at, too, what with all those colors.

4 slices bacon

½ head cauliflower

½ green pepper

½ medium onion

¼ cup (30 g) sliced stuffed olives*

Chop the bacon into small bits and start it frying in a large, heavy skillet over medium-high heat. (Give the skillet a squirt of nonstick cooking spray first.)

Chop the cauliflower into bits about ½ inch (1.3 cm). Chop up the stem, too; no need to waste it. Put the chopped cauliflower in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave for 7 minutes on high.

Give the bacon a stir, and then it’s back to the chopping board. Dice the pepper and onion. By now some fat has cooked out of the bacon, and it is starting to brown around the edges. Add the pepper and onion to the skillet. Sauté until the onion is translucent and the pepper is starting to get soft.

By the time that confluence of events transpires, the cauliflower should be done. Add it to the skillet without draining and stir—the extra little bit of water is going to help to dissolve the yummy bacon flavor from the bottom of the skillet and carry it through the dish.

Stir in the olives, let the whole thing cook another minute while stirring, and then serve.

Yield:
4 or 5 servings

Assuming 5 servings, each will have 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 2 grams of protein.

*You can buy sliced stuffed olives in jars.

2 ½ cups (375 g) turnip slices

2 ½ cups (375 g) sliced cauliflower

1½ cups (360 ml) carb countdown dairy beverage

¼ cup (60 ml) heavy cream

¾ cup (90 g) blue cheese, crumbled

½ teaspoon pepper

½ teaspoon salt

1 teaspoon dried thyme

Guar or xanthan (optional)

¼ cup (25 g) grated Parmesan cheese

Preheat oven to 375°F (190°C, or gas mark 5).

Combine the turnips and cauliflower in a bowl, making sure they’re pretty evenly interspersed.

In a saucepan over lowest heat, warm the carb countdown dairy beverage and heavy cream. When it’s hot, add the blue cheese, pepper, salt, and thyme. Stir with a whisk until the cheese is melted. It’s good to thicken this sauce just slightly with guar or xanthan.

Spray a casserole dish with nonstick cooking spray. Put about one-third of the cauliflower and turnip slices in the dish and pour one-third of the sauce evenly over them. Make two more layers of vegetables and sauce. Sprinkle the Parmesan cheese over the top. Bake for 30 minutes.

Yield:
6 servings

Each with 7 g protein; 8 g carbohydrate; 3 g dietary fiber; 5 g usable carbs.

This is rich and flavorful and best served with a simple roast or the like.

8 ounces (225 g) small, very fresh mushrooms

¼ cup (60 ml) dry sherry

¼ teaspoon salt or Vege-Sal, divided

½ cup (115 g) sour cream

1 clove garlic

teaspoon pepper

Wipe the mushrooms clean and trim the woody ends off the stems.

Place the mushrooms in a small saucepan with the sherry and sprinkle with
teaspoon of salt.

Bring the sherry to a boil, turn the heat to low, cover the pan, and let the mushrooms simmer for just 3 to 4 minutes, shaking the pan once or twice while they’re cooking.

In another saucepan over very low heat, stir together the remaining
teaspoon salt, sour cream, garlic, and pepper. You want to heat the sour cream through, but don’t let it boil or it will separate.

When the mushrooms are done, pour off the liquid into a small bowl. As soon as the sour cream is heated through, spoon it over the mushrooms and stir everything around over medium-low heat. If it seems a bit thick, add a teaspoon or two of the reserved liquid.

Stir the mushrooms and sour cream together over low heat for 2 to 3 minutes, again making sure that the sour cream does not boil, and serve.

Yield:
3 servings

Each with 4 grams carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 2 grams of protein.

These are outstandingly delicious and look elegant on the plate, as well.

6 small portobello mushrooms (My grocery store has these under the name Baby Bellas.)

¼ cup (60 ml) olive oil

2 cloves garlic

1 tablespoon (4.2 g) dried thyme

2 dashes hot pepper sauce

1 small black avocado

3 tablespoons (45 g) sour cream

2 tablespoons (20 g) minced red onion

Salt

6 slices bacon

Start a charcoal fire or preheat a gas grill.

Remove the stems from your portobellos (save them to slice and sauté for omelets or to serve over steak!) and set the mushroom caps on a plate. Measure the olive oil and crush one of the cloves of garlic into it; then stir in the thyme and the hot pepper sauce. Using a brush, coat the portobello caps on both sides with the olive oil mixture.

Next, cut open the avocado, remove the pit, and scoop it into a small mixing bowl. Mash it with a fork. Stir in the sour cream, the onion, and the other clove of garlic, crushed. Add salt to taste.

Now we have to get your bacon cooking. Lay it on a microwave bacon rack or in a glass pie plate, and cook it on high for 6 minutes (times may vary a bit depending on the power of your microwave).

While your bacon is cooking, go grill your mushrooms! Lay them on an oiled grill over well-ashed coals or over a gas grill set to medium to medium-low. Grill for about 7 minutes per side or until done through, basting frequently with the olive oil mixture—you’ll also want a water bottle to put out flare-ups.

When your mushrooms are appealingly grilled, put them back on their plate and march them back to the kitchen. Check your bacon; if it’s not crisp, give it another minute or two and then drain it. Divide the avocado mixture between the mushrooms, piling it high in a picturesque fashion. Crumble a slice of bacon over each stuffed mushroom and serve.