1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back by Dana Carpender Page B
Authors: Dana Carpender
Tags: General, Cooking, Health & Fitness, Health & Healing, Weight Control, recipes, Diets, Low Carbohydrate, Low-carbohydrate diet
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turmeric in the curry powder, which is believed to help prevent cancer.
Punks on the Range
This snack is spicy-chili-crunchy. If you miss barbecue-flavored potato chips, try snacking on these.
2 cups (450 g) raw, shelled pumpkin seeds
1 tablespoon (15 ml) canola oil
1 tablespoon (7.8 g) chili powder
1 teaspoon salt
Preheat the oven to 350°F (180°C, or gas mark 4).
In a mixing bowl, combine the pumpkin seeds and canola oil, stirring until well coated. Add the chili powder and salt and stir again.
Spread the seeds in a shallow roasting pan and roast for about 30 minutes.
Yield: 4 servings
Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.
Barbecued Peanuts
1 tablespoon (15 ml) liquid smoke flavoring
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce
½ cup (120 ml) water
1½ cups (220 g) dry-roasted peanuts
3 tablespoons (42 g) butter
Garlic salt
Preheat the oven to 250°F (120°C, or gas mark ½).
In a saucepan, combine the liquid smoke, Worcestershire sauce, hot pepper sauce, and water.
Bring to a simmer.
Turn off the heat and stir in the peanuts. Let the peanuts sit in the liquid for 30 minutes, stirring occasionally.
Drain off the liquid and spread the peanuts in a shallow roasting pan. Bake for at least 1 hour or until good and dry. (Stir occasionally to help speed up the process.)
When the peanuts are thoroughly dry, melt the butter and stir it into the peanuts to coat. Sprinkle lightly with garlic salt.
Yield: 3 servings
Each with 16 grams of carbohydrates and 6 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.
Brie and Walnut Quesadillas
cup (40 g) chopped walnuts
8 ounces (225 g) Brie
6 low-carb tortillas
Preheat your oven to 350°F (180°C, or gas mark 4). Spread your walnuts in a shallow roasting pan. Put them in the oven and let them roast for 8 to 10 minutes—set the oven timer!
While that’s happening, cut your Brie into quarters and thinly slice off the rind. Now, slice the Brie. If it’s too soft for that, cut it into little cubes.
Lay a tortilla in a big, heavy skillet over medium-low heat. Cover it with slices or small hunks of Brie and let it heat until the cheese begins to melt and the walnuts are done. Scatterof the walnuts over the cheese and top the whole thing with another tortilla. Turn your quesadilla over and continue to cook until the cheese is good and melty. Transfer to a plate and cover with a lid to keep warm while you make two more!
Cut into wedges and serve.
Yield: 6 servings
Each with 15 g protein; 12 g carbohydrate; 8 g dietary fiber; 4 g usable carbs.
Warm Brie with Sticky Nuts
This is an unusual and delectable party offering. It is also very rich; if you’re planning on serving dinner as well, consider sharing this six ways! I think this would also make an elegant dessert.
8-ounce (225 g) wheel of Brie (Don’t buy a slice from a bigger wheel.)
cup (40 g) chopped pecans
3 tablespoons (45 g) butter
1 tablespoon (15 g) polyol
1 teaspoon sugar-free imitation honey
1 tablespoon (1.5 g) Splenda
¼ teaspoon blackstrap molasses
1 pinch salt
Preheat oven to 350°F (180°C, or gas mark 4). Unwrap cheese and place it in a shallow baking dish. Put it the oven and set your timer for 10 minutes.
Meanwhile, in a saucepan, start sautéing the chopped pecans in the butter—give them about 5 minutes over medium-low heat. Then stir in the polyol, imitation honey, Splenda, and molasses and keep stirring for 3 or 4 minutes. When the cheese is just about ready, stir in the salt.
Fetch the Brie out of the oven and place it on a serving plate. Scoop the nuts—they’ll now be sticky and clumping a bit—out of the butter and spread them evenly across the top of the cheese.
Serve by cutting into 4 wedges and eat with a fork.
Yield: 4 servings
Each with 13 g protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb. Carb count does not include
Punks on the Range
This snack is spicy-chili-crunchy. If you miss barbecue-flavored potato chips, try snacking on these.
2 cups (450 g) raw, shelled pumpkin seeds
1 tablespoon (15 ml) canola oil
1 tablespoon (7.8 g) chili powder
1 teaspoon salt
Preheat the oven to 350°F (180°C, or gas mark 4).
In a mixing bowl, combine the pumpkin seeds and canola oil, stirring until well coated. Add the chili powder and salt and stir again.
Spread the seeds in a shallow roasting pan and roast for about 30 minutes.
Yield: 4 servings
Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.
Barbecued Peanuts
1 tablespoon (15 ml) liquid smoke flavoring
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce
½ cup (120 ml) water
1½ cups (220 g) dry-roasted peanuts
3 tablespoons (42 g) butter
Garlic salt
Preheat the oven to 250°F (120°C, or gas mark ½).
In a saucepan, combine the liquid smoke, Worcestershire sauce, hot pepper sauce, and water.
Bring to a simmer.
Turn off the heat and stir in the peanuts. Let the peanuts sit in the liquid for 30 minutes, stirring occasionally.
Drain off the liquid and spread the peanuts in a shallow roasting pan. Bake for at least 1 hour or until good and dry. (Stir occasionally to help speed up the process.)
When the peanuts are thoroughly dry, melt the butter and stir it into the peanuts to coat. Sprinkle lightly with garlic salt.
Yield: 3 servings
Each with 16 grams of carbohydrates and 6 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.
Brie and Walnut Quesadillas
cup (40 g) chopped walnuts
8 ounces (225 g) Brie
6 low-carb tortillas
Preheat your oven to 350°F (180°C, or gas mark 4). Spread your walnuts in a shallow roasting pan. Put them in the oven and let them roast for 8 to 10 minutes—set the oven timer!
While that’s happening, cut your Brie into quarters and thinly slice off the rind. Now, slice the Brie. If it’s too soft for that, cut it into little cubes.
Lay a tortilla in a big, heavy skillet over medium-low heat. Cover it with slices or small hunks of Brie and let it heat until the cheese begins to melt and the walnuts are done. Scatterof the walnuts over the cheese and top the whole thing with another tortilla. Turn your quesadilla over and continue to cook until the cheese is good and melty. Transfer to a plate and cover with a lid to keep warm while you make two more!
Cut into wedges and serve.
Yield: 6 servings
Each with 15 g protein; 12 g carbohydrate; 8 g dietary fiber; 4 g usable carbs.
Warm Brie with Sticky Nuts
This is an unusual and delectable party offering. It is also very rich; if you’re planning on serving dinner as well, consider sharing this six ways! I think this would also make an elegant dessert.
8-ounce (225 g) wheel of Brie (Don’t buy a slice from a bigger wheel.)
cup (40 g) chopped pecans
3 tablespoons (45 g) butter
1 tablespoon (15 g) polyol
1 teaspoon sugar-free imitation honey
1 tablespoon (1.5 g) Splenda
¼ teaspoon blackstrap molasses
1 pinch salt
Preheat oven to 350°F (180°C, or gas mark 4). Unwrap cheese and place it in a shallow baking dish. Put it the oven and set your timer for 10 minutes.
Meanwhile, in a saucepan, start sautéing the chopped pecans in the butter—give them about 5 minutes over medium-low heat. Then stir in the polyol, imitation honey, Splenda, and molasses and keep stirring for 3 or 4 minutes. When the cheese is just about ready, stir in the salt.
Fetch the Brie out of the oven and place it on a serving plate. Scoop the nuts—they’ll now be sticky and clumping a bit—out of the butter and spread them evenly across the top of the cheese.
Serve by cutting into 4 wedges and eat with a fork.
Yield: 4 servings
Each with 13 g protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb. Carb count does not include
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