NY2ATL's LOW CARB RECIPES
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Ingredients:
1- 4 pound beef brisket1 ounce dried porcini mushrooms
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3 garlic cloves, pushed through a press
1 can (14 1/2 ounces) reduced sodium beef broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature.
Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more.
Remove mushrooms from soaking liquid (reserve liquid).
Rinse mushrooms and chop.
Strain soaking liquid through a coffee filter to remove grit.
Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 1/2 to 3 hours, until brisket is tender.
Transfer brisket to a cutting board.
Increase heat to high and coo****il meat juices thicken slightly. Remove bay leaf.
Cut brisket against the grain into thin slices.
Ingredients:
6 whole chicken legs, cut into 6 drumstick and 6 thigh pieces1 cup white wine vinegar
1 tablespoon chopped garlic
1 bay leaf
1 1/2 teaspoons whole peppercorns, lightly crushed
1/2 cup reduced-sodium soy sauce
1 cup reduced-sodium chicken broth
3 tablespoons canola oil
Directions:
In a large baking dish, combine vinegar, garlic, bay leaf, peppercorns and soy sauce.
Add chicken and toss to coat. Cover with plastic wrap and marinate 1 hour in the refrigerator.Transfer chicken and marinade to a large saucepan. Add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer 20 minutes. Transfer chicken to a plate and continue cooking marinade until it is reduced to 1 cup, about 10 minutes, skimming off fat during the cooking process.
While sauce is reducing, pat chicken dry with paper towels.
In a large skillet, heat oil over high heat.
Brown chicken in batches, about 2 minutes per side.
Transfer to a deep platter and pour hot sauce over chicken.
Serving size, 2 pcs. chicken.
Ingredients:
4 ( approx. 4 ounce each) tuna steaks (about 2/3 thick each)1 tablespoon sweet paprika
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoons unsalted butter, softened
Directions:
Heat oven to 400 F. Combine paprika, oregano, garlic powder, onion powder, salt, cumin, pepper, and cayenne pepper on a plate. Rub butter over tuna steaks.
Press tuna steaks into spice mixture; gently rub spices onto fish.
Heat a large heavy oven proof skillet (cast iron works great) over high heat for 2 minutes or until skillet smokes. Cook tuna steaks 1 minute on each side.
They will make some smoke this is normal.
Transfer skillet to oven and roast fish 5 minutes for medium rare doneness.
Do not overcook.
Serves 4
This freezes very well.
Escarole Soup with Turkey Meatballs
Ingredients:
1 1/2 pounds ground turkey1 head escarole (1 pound), thick stems removed, rinsed and cut into 1/2 strips
2 tablespoons olive oil, divided
6 green onions, finely chopped, divided
3 cloves garlic, thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, plus 3 cans water
1/2 teaspoon dried rosemary, divided
1/4 cup breadcrumbs (this amount will not add impactable carbs)
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 tsp garlic powder
1 cup grated Parmesan cheese(divided in 2)
Directions:
Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add two-thirds of the green onions and cook 3 minutes, until softened. Add garlic and cook 1 minute more. Stir in escarole and mix to coat in oil. Add broth, water and 1/4 teaspoon of the rosemary; bring to a boil. Reduce heat and simmer, partially covered, 10 minutes.For meatballs: Mix remaining green onions, turkey, bread crumbs, egg, salt, pepper and remaining 1/4 teaspoon rosemary, garlic powder and 1/2 cup of the parmesan cheese... Form into 1 1/2 balls. Heat remaining tablespoon of oil in a large skillet. Brown the meatballs on all sides, about 3 minutes. Add to soup. Cook meatballs 5 minutes more, until cooked through. Ladle soup into bowls; sprinkle with Parmesan cheese.
Approx. 8-10 servings.
I serve this with a green salad with lots of crunch.
Asian Pork Patties with Dipping Sauce
Ingredients:
Patties:2 pounds lean ground pork
1/4 cup low sodium/low-carb teriyaki sauce
1/4 cup chopped green onions
1 tablespoon chopped ginger
2 teaspoons chopped garlic
Sauce:
1/4 cup low sodium/low-carb teriyaki sauce
1 tablespoon chopped green onion
2 teaspoons toasted sesame oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
Directions:
Prepare a medium grill or heat broiler. Combine ground pork, teriyaki sauce, green onions, ginger and garlic. Form into 8 1 inch thick patties.To make sauce: Combine teriyaki sauce, green onion, sesame oil, ginger and garlic.
Grill patties covered, 7 to 8 minutes per side, until cooked through.
Serve with sauce.
Serves 8.
Ingredients
1 cut up frying chicken (8 pieces)
1 Tablespoon Flour
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Mrs. Dash Table Blend
2 cups of light Canola Oil
Rinse chicken thoroughly, pat until semi-dry. Mix flour and seasonings together. Lightly dust the damp chicken pieces with flour mixture. ( I use a small strainer)
Heat oil in a large skillet (with a cover) over medium high heat ..test heat of oil by throwing a speck of flour in oil..if it starts to fry immediately, oil is hot enough..
Place the chicken in, skin side down, and cover. Do not overcrowd chicken..when chicken is golden brown turn and continue frying until chicken is cooked thoroughly....drain on paper towels. ( if chicken seems to be browning too fast lower heat slightly )
Serving size: 1 piece of chicken.
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Collard Greens
Ingredients
1 pound smoked ham hocks or smoked turkey wings
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 quarts of water
1/4 cup light vegetable oil
salt and pepper to taste
Directions
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes to the pot.
Simmer covered for about 2 hours, stirring occasionally. Add the vegetable oil and simmer covered for 30 minutes.
Steak ****aiola
2 lb. piece of boneless chuck steak about 3/4" thick
1 (35 oz.) can Italian style tomatoes
1 tsp. oregano
1 tsp. salt
1/2 tsp. parsley
2 cloves garlic, finely diced
1 med. onion, sliced
Directions
Place steak in a roasting pan. Crush tomatoes and place them on the steak, adding remaining liquid to the pan. Place sliced onions on top of the tomatoes. Sprinkle the oregano, salt and parsley over the steak. Bake, uncovered at 350 degrees for 2 hours or until meat is tender when pierced with a fork. (If sauce tends to become too thick while cooking, add a small amount of water to the mixture.)
Ingredients:
4-5 slices crisp bacon, crumbled3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 small head Boston or Bibb lettuce, torn into bite sized pieces
1 head radicchio (about 1/2 pound), thinly sliced
1/2 cup crumbled bleu or gorgonzola cheese (about 2 ounces)
2 tablespoons Italian (flat leaf) parsley leaves
Directions:
Cook bacon between paper towels in microwave until crisp. Crumble bacon; set aside. In a large bowl whisk together olive oil, lemon juice, and salt and pepper to taste. Add Boston lettuce, radicchio, cheese and parsley. Toss gently to coat. Transfer to plates; sprinkle with crisp bacon.
Ingredients
4 Vine ripened tomatoes
1 pound Fresh Mozzarella ( 1/4 in. thick slices)
20-30 leaves Fresh Basil (not dried)
Extra Virgin Olive Oil
Coarse Salt and Fresh Ground Pepper
Directions
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Ingredients:
2 bunches watercress, washed, stems removed1 pound lump crab meat, cooked
1 medium avocado, peeled, pitted, and cubed
2 celery stalks, thinly sliced
salt and pepper3 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon paprika
Directions:
In a large bowl, mix mayonnaise, lime juice, cumin, and paprika. Add crab meat, and celery. Mix well; add salt and pepper to taste. Gently stir in avocado cubes. Divide watercress on six plates; top with salad.