1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (93 page)

1 teaspoon pepper

2 teaspoons dried oregano

1 teaspoon dry mustard

2 tablespoons (33 g) tomato paste

4 ounces (115 g) cream cheese

3 turnips, cubed

¾ cup (85 g) shredded cheddar cheese

In a big, heavy skillet, brown and crumble the beef over medium-high heat. Pour off the fat and transfer the beef to a slow cooker.

Add the oil to the skillet and reduce the heat to medium-low. Add the onion, garlic, and celery and sauté until they’re just softened. Add the broth, bouillon, salt or Vege-Sal, pepper, oregano, dry mustard, and tomato paste and stir. Now add the cream cheese, using the edge of a spatula to cut the cream cheese into chunks. Let this mixture simmer, stirring occasionally, until the cream cheese is melted. Meanwhile, add the turnips to the slow cooker.

When the cream cheese has melted into the sauce, pour the sauce into the slow cooker. Stir until the ground beef and turnips are coated. Cover the slow cooker, set it to low, and let it cook for 6 hours. Serve with cheddar cheese on top.

Yield:
6 servings

Each with 35 g protein, 12 g carbohydrate, 3 g dietary fiber, 9 g usable carbs.

1 pound (455 g) ground round

1 teaspoon Worcestershire sauce

½ teaspoon salt or Vege-Sal

¼ teaspoon pepper

¼ medium onion, minced fine

¼ teaspoon chili powder

1 clove garlic, crushed

1 egg

½ cup (120 ml) Dana’s No-Sugar Ketchup (page 463)

2 tablespoons (30 ml) Worcestershire sauce

2 tablespoons (40 g) low-sugar orange marmalade

1 pinch cayenne

½ teaspoon chili powder

¼ teaspoon orange extract

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) white vinegar

1½ tablespoons (2.25 g) Splenda

½ cup (120 ml) beef broth

Guar or xanthan

Plunk the ground round into a mixing bowl and add the next 7 ingredients (through the egg). Using clean hands, smoosh everything together until

it’s well blended and then form 1-inch (2.5-cm) meatballs. You should have about 40 of them.

Spray a big skillet with nonstick cooking spray and put it over medium heat. Add the meatballs and let them brown all over. Remove them to a plate and pour off the grease.

Add the ketchup and the next 9 ingredients (through the beef broth) into the skillet and whisk it all together over medium heat until it’s smooth.

Thicken just a little with guar or xanthan. Put the meatballs back in the skillet, turning to coat with the sauce, and simmer for 10 minutes.

You can serve this as is or over Cauliflower Rice (page 212). They are also very good as a party nibble; keep them in a chafing dish and have a supply of toothpicks on hand for spearing.

Yield:
3 servings

Each with 32 g protein; 6 g carbohydrate; trace dietary fiber; 6 g usable carbs. Analysis does not include Cauliflower Rice.

1½ pounds (680 g) ground beef

1 egg

½ cup (80 g) minced onion

¾ teaspoon salt or Vege-Sal

¼ teaspoon pepper

1 teaspoon dry mustard

1 can (8 ounces, or 225 g) tomato sauce

½ cup (50 g) cranberries

3 tablespoons (4.5 g) Splenda

1 tablespoon (15 ml) lime juice

¼ cup (60 ml) water

In a big bowl, combine the ground beef, egg, minced onion, salt or Vege-Sal, pepper, and mustard. Using clean hands, smoosh everything until well combined. Form into meatballs about 1½ inches (3.75 cm) in diameter.

Put everything else in a food processor with the S-blade in place and pulse until the cranberries are chopped fairly fine.

Now spray a big, heavy skillet with nonstick cooking spray and put it over medium-high heat. Brown the meatballs all over. Pour off the fat and add the cranberry mixture. Turn the burner to low, cover, and simmer for 30 minutes. Serve over Cauliflower Rice (page 212) if you want something to sop up the sauce, but they’re fine alone.

Yield:
4 to 5 servings

Assuming 4, each will have 31 g protein; 8 g carbohydrate; 2 g dietary fiber; 6 g usable carbs. Analysis does not include Cauliflower Rice.

This traditional Swedish favorite usually has mashed potatoes in it, but the Ketatoes mix works very well. Serve this with Jansson’s Temptation (page 238) for a Swedish feast! Or keep these warm in a chafing dish, with a supply of toothpicks, for a great hot appetizer.

1 pound (455 g) ground chuck

¼ large onion, minced

6 tablespoons (20 g) Ketatoes mix

cup (80 ml) heavy cream

1 tablespoon (15 ml) water

1 egg

½ teaspoon salt or Vege-Sal

¼ teaspoon pepper

2 tablespoons (7.6 g) minced parsley

2 tablespoons (28 g) butter

Assemble everything but the butter in a mixing bowl. Using clean hands, smoosh it all together until it’s very well blended. Form into meatballs about 1 inch (2.5 cm) in diameter.

Put the meatballs in a heavy skillet over medium heat. Melt the butter and brown the meatballs all over—you’ll have to do this in a couple of batches unless your skillet is a lot bigger than mine!

You can serve these as is, and they’re very nice. Or if you like, you can pour another cup (240 ml) of heavy cream over them, let them simmer for 10 minutes or so, and serve them over Ultimate Fauxtatoes (page 209), or even keep them hot in a chafing dish and serve them as a hot appetizer.

Yield:
Assuming this is dinner, not an appetizer, it’s 4 servings

Each with 30 g protein; 12 g carbohydrate; 6 g dietary fiber; 6 g usable carbs. (Analysis does not include adding the extra 1 cup [240 ml] of cream. Add about 1.5 g carbs per serving if you use the cream. Analysis also does not include Fauxtatoes.)

This is a basic recipe for Mexican shredded beef that can be used in many ways. The name means “old clothes,” and it refers to the shredded texture of the meat.

2 pounds (910 g) boneless beef roast (Chuck or round is good.)

1 carrot, cut in chunks

1 onion, sliced ¼ inch (6 mm) thick

1 stalk celery, whacked into 3 or 4 pieces

Place the beef, carrot, onion, and celery in a Dutch oven or a slow cooker. Add just enough water to cover. If using a slow cooker, set to low; if using a Dutch oven, cover and set on very low heat. Either way, let the beef and vegetables simmer until the beef wants to fall apart when you stick a fork in it—about 3 to 4 hours on the stove and at least 7 or 8 hours in a slow cooker. When the beef is very tender, turn off the heat and let it cool in the broth.

Now, fish the beef out of the broth and put it on a big plate. Using clean hands or two forks, shred it until it’s a big pile of little beef threads. Now you’re ready to use this very tasty beef in a number of ways. Be sure and save the broth, too.

Yield:
5 servings

Each with 29 g protein; 4 g carbohydrates; 1 g fiber; 3 usable carbs (if you eat all of the vegetables).

This is a great Mexican take on hash. It’s bound to be popular with the family!

4 cups (800 g) Ropa Vieja (page 380)

1 cup (150 g) turnip, diced small

1 cup (150 g) cauliflower, diced small

1 medium onion, diced

1 pasilla chili, diced, or 1 green bell pepper, diced

Red pepper flakes to taste

1 clove garlic, crushed

2 tablespoons (30 ml) oil

1 cup (240 ml) Ropa Vieja broth (page 381)

1 cup (64 g) chopped cilantro

First, put the turnip and cauliflower in a microwaveable container with a lid, add a tablespoon (15 ml) or so of water, cover, and cook it on high for 7 minutes.

While that’s happening, start sautéing the onion, pepper, red pepper flakes, and garlic in the oil over medium heat. After a couple of minutes, add the Ropa Vieja and stir everything together. Continue sautéing for about 10 minutes, stirring often, at which time your turnip and cauliflower will be ready to add to the skillet.

So add them! Stir them in and keep sautéing! Give it another 5 minutes or so and then add 1 cup (240 ml) of the broth and some of the vegetables from the Ropa Vieja. Stir this into the hash, chopping up the boiled vegetables with the edge of your spatula or spoon.

Let everything cook, stirring from time to time, until the broth has evaporated and the whole thing is fairly dry. Serve topped with cilantro.

Yield:
5 servings

Each with 24 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g usable carbs.

Basil in stir-fries is a Thai touch, but this isn’t hot, like most Thai food is.

1 pound (455 g) boneless chuck

½ cup (120 ml) peanut oil or other bland oil

6 scallions, including the crisp part of the green, cut into 1-inch (2.5-cm) lengths

2 teaspoons dried basil or 2 tablespoons (5.4 g) chopped fresh basil

1 tablespoon (15 ml) soy sauce

¼ teaspoon Splenda

Pepper

Thinly slice the beef across the grain.

Put the oil in a wok or heavy skillet over high heat. When it’s hot, add the beef and stir-fry for a minute or two. Add the scallions and stir-fry for another 3 to 4 minutes or until all the pink is gone from the beef.

Add the basil, soy sauce, Splenda, and pepper to taste and toss with the beef, cooking just another minute or so.

Yield:
3 servings

Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 25 grams of protein.

This is an unusual sort of stir-fry!

1 pound (455 g) beef chuck

2 teaspoons dark sesame oil

¾ cup (180 ml) white wine vinegar

2 tablespoons (3 g) Splenda

1 teaspoon orange extract, divided