Dr. Atkins' New Diet Cookbook (8 page)

T
OTAL
G
RAMS
13.3
G
RAMS PER
S
ERVING
3.3

10 servings

½ pound shiitake mushrooms, sliced thin

½ medium onion, minced

¼ pound butter

1 quart
Chicken Stock
(
page 68
)

1 quart
Beef Stock
(
page 70
)

2 tablespoons toasted sesame seeds

½ teaspoon seasoned salt

1 cup heavy cream

1 tablespoon chives, minced

Sauté mushrooms and onions in half the butter for 5 minutes over medium heat. Mix the stocks; add mushrooms and onions.

Add crushed sesame seeds and remaining butter; heat stirring until butter melts.

Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream until well blended. Do not allow to boil.

Serve warm or cold, garnished with chives.

T
OTAL
G
RAMS
44.6
G
RAMS PER
S
ERVING
4.5

6 servings

1 onion, chopped fine

1 stalk celery, chopped

2 green peppers, chopped

3 tablespoons butter

3 cups
Vegetable Stock
(
page 69
)

1½ teaspoon seasoned salt

½ teaspoon paprika

2 cups ricotta cheese, sieved

4 sprigs parsley, minced

3 strips bacon, fried crisp and crumbled

Sauté onion, celery, and peppers in butter in a deep saucepan. Add vegetable stock, seasoned salt, and paprika.

Cover and simmer gently for 1 hour over low heat.

Add ricotta cheese and blend well. If greater smoothness is desired, put mixture in blender; blend at medium speed until smooth.

Garnish with minced parsley and bacon pieces. Serve hot.

T
OTAL
G
RAMS
40.2
G
RAMS PER
S
ERVING
6.7

6 servings

¼ teaspoon garlic powder

1 onion, chopped

4 sprigs parsley, chopped

2 tablespoons wine vinegar

3 tablespoons olive oil

¼ teaspoon cayenne pepper

¼ teaspoon seasoned salt

1½ cups
Chicken Stock
(
page 68
)

4 large tomatoes, peeled and chopped

½ cucumber, peeled, seeded, and diced

2 tablespoons sugar-free fried pork rinds, crushed

Place all ingredients in blender or food processor. Blend until smooth. Chill overnight. Serve in chilled bowls. Garnish each with additional cucumber, pepper, and crushed pork rinds, as desired.

T
OTAL
G
RAMS
43.2
G
RAMS PER
S
ERVING
7.2

6 servings

1½ cups avocado, peeled and diced

3 tablespoons lime juice

½ teaspoon salt

dash pepper

dash nutmeg

3 cups
Chicken Stock
(
page 68
)

¼ cup heavy cream, whipped

Place avocado, lime juice, salt, pepper, and nutmeg in a blender. Add ½ cup
Chicken Stock
. Blend 30 seconds at high speed. Pour into bowl.

Whisk in remaining broth and chill until icy cold.

Serve garnished with a spoonful of whipped cream and a sprinkle of nutmeg.

T
OTAL
G
RAMS
31.3
G
RAMS PER
S
ERVING
5.2

6 servings

1 cup julienne-cut cooked chicken or diced raw, peeled shrimp

3 water chestnuts, diced

6 mushrooms, diced

2 scallions, chopped

1 tablespoon sherry

4 eggs, beaten

1 teaspoon salt

3 cups
Beef Stock
(
page 70
)

12 spinach or lettuce leaves

Preheat oven to 300° F.

Combine chicken or shrimp, water chestnuts, mushrooms, scallions, and sherry.

Divide mixture evenly among 6 custard cups.

Beat eggs, salt, and stock together. Pour into custard cups. Cover with spinach or lettuce leaves.

Place in large pan with 3 inches boiling water. Cover pan and bake for 30 minutes or until mixture is set.

T
OTAL
G
RAMS
16.5
G
RAMS PER
S
ERVING
2.8

6 servings

2 pounds cod fillets

4 slices bacon, diced

1 small onion, diced

2 tablespoons parsley, chopped

2 cups
Fish Stock
(
page 71
)

1 bay leaf

1 teaspoon seasoned salt

pepper to taste

2 cups heavy cream

Cut fish fillets into 1-inch cubes. Place bacon in deep saucepan over low heat and sauté until golden brown. Add onions and sauté until transparent. Add parsley and cook 1 minute more.

Add stock, bay leaf, salt, and pepper. Cover and cook for a few minutes to combine flavors. Add fish, and simmer for 10 minutes. Add cream and heat just until heated through. Do not boil. Serve immediately.

T
OTAL
G
RAMS
20.4
G
RAMS PER
S
ERVING
3.4

6 servings

Wash 3 dozen clams thoroughly. Steam in covered pot in 4–6 inches of boiling water until shells open (no longer than 5 minutes). Strain clam stock and use as part of water in recipe. Chop clams coarsely and substitute for cod fillets in
New England Fish Chowder
,
page 75
.

T
OTAL
G
RAMS
33.6
G
RAMS PER
S
ERVING
5.6

4 servings

1 ounce sweet butter

1 large fish fillet, any variety

2 cloves garlic, minced

3 small ripe tomatoes, peeled and chopped

½ medium onion, chopped

10 shiitake mushrooms or any mushrooms, sliced thin

½ cup pine nuts

1 pound sea scallops

¼ cup white wine

1 tablespoon fresh dill, minced (or 2 teaspoons dried dill)

Preheat oven to 350° F.

Melt butter on bottom of a deep-sided baking dish.

Place fish in dish and top with garlic. Add tomato, onion, mushrooms, nuts, and scallops. Sprinkle with wine. Cover and bake for 20 minutes. Remove cover and cook 10 minutes more. Place in soup bowls. Garnish with dill.

T
OTAL
G
RAMS
58.0
G
RAMS PER
S
ERVING
14.5

6 servings

2 tablespoons sweet butter

3 leeks (white part only), chopped

½ medium cauliflower, chopped

3 cups
Chicken Stock
(
page 68
)

1 chicken bouillon cube

1 cup heavy cream

2 tablespoons dill, minced

2 tablespoons caraway seeds

seasoned salt to taste

6 tablespoons mascarpone cheese

6 tablespoons grated Parmesan cheese

Melt butter in a medium-sized saucepan. Add leek and cauliflower and sauté for 3 minutes. Stir in
Chicken Stock
and bouillon cube. Cook over medium heat for ½ hour. Remove from heat. Cool. Place in food processor and blend. Add cream and blend 10 seconds more. Return to pan. Stir in fresh dill and caraway seeds. Warm to desired heat. Place in individual bowls. Top each with 1 tablespoon mascarpone and 1 tablespoon Parmesan. Serve hot.

T
OTAL
G
RAMS
66.9
G
RAMS PER
S
ERVING
11.2

4 servings

1 cup cooked chicken, diced

¼ cup mayonnaise

¼ cup chopped parsley

¼ cup chopped celery leaves

1 teaspoon seasoned salt

6 black olives, diced

4 tablespoons minced fresh green pepper

8 slices boiled ham

lettuce leaves

Combine all ingredients except ham and lettuce. Spread mixture on ham slices and roll each one up, insert toothpick and place them seam side down on bed of lettuce leaves.

T
OTAL
G
RAMS
6.8
G
RAMS PER
S
ERVING
1.7

6 servings

1 large avocado, pitted, peeled, and cubed

2 stalks celery, chopped

6 radishes, sliced

2 tablespoons lemon juice

2 tablespoons tarragon vinegar

½ small onion, chopped

¼ teaspoon cayenne pepper

seasoned salt to taste

1½ pounds fresh tuna fish, grilled

Toss all ingredients together well, except fish. Divide into 6 portions.

Cut fish in strips and place across top of each serving.

Serve with
Dill Vinaigrette
(
page 97
).

T
OTAL
G
RAMS
29.7
G
RAMS PER
S
ERVING
5.0

6 ½-cup servings

¼ cup Dijon mustard

¼ cup mayonnaise

½ packet sugar substitute

1 tablespoon lemon juice

½ teaspoon salt

1 medium cabbage, shredded (3 cups)

Mix mustard, mayonnaise, sugar substitute, lemon juice, and salt together. Add cabbage and toss well.

T
OTAL
G
RAMS
41.4
G
RAMS PER
S
ERVING
6.9

12 servings

1 envelope unflavored gelatin

¼ cup cold water

6 ounces Roquefort cheese

6 ounces cream cheese, softened

½ cup heavy cream

4 scallions, minced

2 tablespoons pine nuts

4 black olives, chopped

seasoned salt to taste

Sprinkle gelatin over water.

Push Roquefort cheese through strainer. Add cream cheese and heavy cream to Roquefort cheese. Mix well. Add gelatin, scallions, pine nuts, olives, and salt to cheese mixture. Mix well.

Pour into 3-cup ring mold that has been sprayed with oil substitute. Chill until set.

T
OTAL
G
RAMS
25.9
G
RAMS PER
S
ERVING
2.2

8 ½-cup servings

1 medium rutabaga

½ packet sugar substitute

1 tablespoon lemon juice

½ cup finely chopped scallions

1 medium dill pickle, chopped

1 cup minced celery with leaves

1½ teaspoon salt

dash of paprika

¾ cup mayonnaise

4 hard-boiled eggs, chopped

Pare rutabaga, and cut into 4 pieces. Drop into boiling water and boil until tender (about ½ hour). Drain well. Cool.

After rutabaga has cooled, dice (should be approximately 2½ cups), and place in salad bowl. Sprinkle with sugar substitute and lemon juice. Add scallions, pickle, celery, salt, paprika, and mayonnaise.

Toss well. Fold in eggs. Chill before serving.

T
OTAL
G
RAMS
48.0
G
RAMS PER
S
ERVING
6.0

12 servings

2 heads lettuce (any variety)

2 tomatoes, peeled and seeded

6 scallions, minced

1 tablespoon dry mustard

½ teaspoon garlic powder

1 tablespoon Dijon mustard

1 teaspoon seasoned salt

2 tablespoons olive oil

2 tablespoons tarragon vinegar

4 tablespoons vegetable oil

1 tablespoon mayonnaise

Wash lettuce, dry thoroughly, and tear into bite-size pieces.

Refrigerate.

Tomato Dressing

Chop tomatoes and mash with scallions until almost a paste. Add remaining ingredients except lettuce. Beat with wire whisk. Refrigerate.

When ready to serve, place lettuce in large salad bowl, pour dressing on top, and toss well. Serve immediately.

T
OTAL
G
RAMS
28.0
G
RAMS PER
S
ERVING
2.3

12 servings

2 pounds large shrimp, peeled and deveined

½ cup garlic oil

½ pound fresh spinach, washed and dried

1 small head Boston lettuce, washed and dried

½ 7¼-ounce can large black olives, pitted, drained, and sliced

½ cup diced celery

5 scallions, diced

6 radishes, sliced