This is a simple but surprisingly hearty and filling side dish.
Ingredients:
1 pound large white mushrooms
1 tablespoon Olive oil
1 tablespoon Onion Powder
1 tablespoon Granulated Garlic
1 teaspoon freshly ground Black Pepper
1/2 teaspoon salt
Directions:
Clean mushrooms and remove hard part of stem. Place mushrooms in a 9x12 glass baking dish, cap up.
Drizzle oil over the mushrooms, then sprinkle with seasonings.
Bake at 400 degrees, (turning once or twice) for 45 minutes to an hour.
Carbs Per Mushroom: 0.8 g
Per serving (6 per serving) : 4.8 grams carb
Large serving: (10) 8.0 grams carb
Wednesday, July 25, 2007
Wednesday, July 4, 2007
I'm Takin' My Country Back Fauxtato Salad
In honor of Independence day! A plea for the return of our Civil Rights! Without further ado...
I'm Takin' My Country Back Fauxtato Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:1 cup cooked cauliflower, chopped
1 cup boiled turnips, cubed
1 cup raw celery, diced
3 hard boiled eggs, chopped
1 green onion, minced
1/2 cup mayo, more if needed
1 tsp Dijon mustard
1 tsp cider vinegar
1 TB minced parsley
1 tsp chopped Dill pickle
1 packet Splenda
dash of garlic powder
1/2 tsp salt
1/4 tsp black pepper
To Prepare:
Chill all ingredients before combining. Mix all together in a large bowl. Check seasonings. Pack into a 1 quart container and let it chill in fridge for at least 3 hours (overnight is better).
Cauliflower : 1 cup boiled, drained with salt: cup
(1" pieces 2.55g x2 = 5.1 grams carb
Turnips: 1 cup boiled with salt, cubed: 7.89
Celery : 1 cup chopped: 3.00
Hard Boiled Egg = 0.56 x 3 = 0.168
1 green onion, tops only minced = 0.68
Boars' Head Mustard, Delicatessen Style : 1 tsp= 0 grams
Pickles: Kosher Dills, Mini Claussen, 1 chopped: 1 gram
Makes about a quart of salad with 16 carbs net = 8 half cup servings @ 2 carbs each.
Total Carbs for entire recipe= 17.158
6 servings: 2.8 grams carbs per serving
* The Carb count has been checked using the USDA Nutritional Database by R.
For When You're Really Feeling Deprived...
This is unbelievably decadent Southern Style Country Food...
Chicken "Fried" Ribs
Ingredients:
Slather the Soy sauce and Maple Syrup all over the ribs. Let ribs sit for a day or so in the fridge.
Pre-heat oven to 400.
Place a large corning ware dish into the oven, add one tablespoon of peanut oil.
Slather each of the ribs in Mayonnaise and then roll in crushed pork rinds that have been seasoned with a little Lawry's seasoned salt, granulated garlic, and paprika.
Put each of the ribs into the corning ware dish, and cover with the rest of the pork rind mixture.
Turn the ribs over in 1/2 hour, turn down the heat to 350.
Cook for another half hour to 45 minutes.
Drain in paper towel covered colander, and enjoy.
Serving with Salsa/Sour Cream Dip, and maybe a small salad. Fauxtatoes goes well as a side dish.
This recipe has trace amount of carbs for the entire recipe.
Chicken "Fried" Ribs
Ingredients:
- 2 Lbs of Country Style pork Ribs, boneless.
- Soy Sauce, about 1/4 ( rub it all over the ribs)
- DaVinci sugar-free low carb maple syrup about 1/4 cup- rub all over ribs.
- 2 cups Crushed Pork Rinds
- Pinch Paprika, Garlic (Granulated), Lawry's Seasoned Salt
- Mayonnaise 1/4 cup
Slather the Soy sauce and Maple Syrup all over the ribs. Let ribs sit for a day or so in the fridge.
Pre-heat oven to 400.
Place a large corning ware dish into the oven, add one tablespoon of peanut oil.
Slather each of the ribs in Mayonnaise and then roll in crushed pork rinds that have been seasoned with a little Lawry's seasoned salt, granulated garlic, and paprika.
Put each of the ribs into the corning ware dish, and cover with the rest of the pork rind mixture.
Turn the ribs over in 1/2 hour, turn down the heat to 350.
Cook for another half hour to 45 minutes.
Drain in paper towel covered colander, and enjoy.
Serving with Salsa/Sour Cream Dip, and maybe a small salad. Fauxtatoes goes well as a side dish.
This recipe has trace amount of carbs for the entire recipe.
Another Great Fried Fish Recipe
Crispy Crunchy Fish
Raven's variation on a theme....
Ingredients:
How To Prepare:
Mix equal parts of the Parmesan cheese, almond flour and golden flaxseed meal in a bowl or pie plate. Season the mixture if you'd like with the seasoning of your choice (I used Cajun seasoning). Don't add salt, the Parmesan Cheese is salty enough.
Set aside.
Slather a thin coating of Mayonnaise on the fish pieces, roll in breading mixture.
Heat up your oil 'till it sizzles when you flick a drop of water into it.
Fry the fish a few pieces at a time until golden brown--about 3-5 minutes each side.
Drain on paper towels.
I served this with a fantastic dip...mayo mixed with Cajun seasoning and minced garlic.
Another favorite; Sour Cream with salsa.
(1) I have made this using Crushed Pork Rinds instead of the Almond Meal, which I didn't have at the time. I still got awesome results. It's great with all four breading ingredients, though. For a real kick, use Salt and Vinegar flavored Pork Rinds.
(2) The breading reminded me a lot of what I remember from the Church Picnic Fish Frys I went to as a kid, in Southern Illinois. Definitely the best thing about having to go to church!
Nutritional Info:
almond meal: 5 grams
Parmesan Cheese: 0 grams
pork rinds: 0 grams
flax meal: 4 grams
fish :0 grams
mayo :0 grams
spices :1 gram
Total Grams per recipe: 9
Raven's variation on a theme....
Ingredients:
- Parmesan cheese (finely grated from a can)
- Almond flour (meal)
- Golden flaxseed meal
- (Optional) Finely crushed pork rinds for extra crunch; lowers the total carb count.
- 1 tablespoon sugar free Mayonnaise
- Cajun seasoning or seasoning of your choice
- Fish fillets that are fresh or thawed (I love to use catfish pieces that are the size of large nuggets)
- Oil for deep fat frying (I used Canola)
How To Prepare:
Mix equal parts of the Parmesan cheese, almond flour and golden flaxseed meal in a bowl or pie plate. Season the mixture if you'd like with the seasoning of your choice (I used Cajun seasoning). Don't add salt, the Parmesan Cheese is salty enough.
Set aside.
Slather a thin coating of Mayonnaise on the fish pieces, roll in breading mixture.
Heat up your oil 'till it sizzles when you flick a drop of water into it.
Fry the fish a few pieces at a time until golden brown--about 3-5 minutes each side.
Drain on paper towels.
I served this with a fantastic dip...mayo mixed with Cajun seasoning and minced garlic.
Another favorite; Sour Cream with salsa.
(1) I have made this using Crushed Pork Rinds instead of the Almond Meal, which I didn't have at the time. I still got awesome results. It's great with all four breading ingredients, though. For a real kick, use Salt and Vinegar flavored Pork Rinds.
(2) The breading reminded me a lot of what I remember from the Church Picnic Fish Frys I went to as a kid, in Southern Illinois. Definitely the best thing about having to go to church!
Nutritional Info:
almond meal: 5 grams
Parmesan Cheese: 0 grams
pork rinds: 0 grams
flax meal: 4 grams
fish :0 grams
mayo :0 grams
spices :1 gram
Total Grams per recipe: 9
Recipe: Raven's Mock Cannelloni
This is what I made today.
T'was YUMMY!
Raven's Mock Cannelloni
Ingredients:
8 -10 slices Oven Roasted Turkey from the deli,( I use Boars' Head, so I don't have to worry about Nitrates and Fillers-- get it sliced to medium thickness.)
1 8 oz container of full fat Ricotta Cheese
4 tablespoons Medium Salsa (2 grams carbs per 2 Tablespoons)
A handful sliced Crimini Mushrooms
1 cup shredded Mexi-Mixed Cheese.
Instructions:
Pre-Heat oven to 375 degrees.
Take one slice of Turkey and fill with about a teaspoon of ricotta cheese. Roll it and place it "seams" down in a glass pie plate. Repeat with all the turkey slices and ricotta until you've filled the pie plate. Spoon in the Salsa, spread it over the turkey rolls with the back of the spoon. Sprinkle the mushrooms over the top, then the shredded Mexi-Cheese.
Place in oven and bake, about half an hour to forty minutes-- or until cheese is bubbling.
Should have no more than 10 grams of carbohydrate for the entire dish.
Nutritional Info:
Turkey: 0 grams carbs
Ricotta Cheese : 7.6 grams carb for 1 cup
Salsa : 4 grams for 2 tablespoons
Shredded Mexi-Cheese: 0.2 grams carbs per 1 cup
Sliced Crimini Mushrooms: 1.5 grams carb per 1/2 cup
Total Carbs: 13.3
Per Serving (2) 6.65
Per Serving (4) 3.325
T'was YUMMY!
Raven's Mock Cannelloni
Ingredients:
8 -10 slices Oven Roasted Turkey from the deli,( I use Boars' Head, so I don't have to worry about Nitrates and Fillers-- get it sliced to medium thickness.)
1 8 oz container of full fat Ricotta Cheese
4 tablespoons Medium Salsa (2 grams carbs per 2 Tablespoons)
A handful sliced Crimini Mushrooms
1 cup shredded Mexi-Mixed Cheese.
Instructions:
Pre-Heat oven to 375 degrees.
Take one slice of Turkey and fill with about a teaspoon of ricotta cheese. Roll it and place it "seams" down in a glass pie plate. Repeat with all the turkey slices and ricotta until you've filled the pie plate. Spoon in the Salsa, spread it over the turkey rolls with the back of the spoon. Sprinkle the mushrooms over the top, then the shredded Mexi-Cheese.
Place in oven and bake, about half an hour to forty minutes-- or until cheese is bubbling.
Should have no more than 10 grams of carbohydrate for the entire dish.
Nutritional Info:
Turkey: 0 grams carbs
Ricotta Cheese : 7.6 grams carb for 1 cup
Salsa : 4 grams for 2 tablespoons
Shredded Mexi-Cheese: 0.2 grams carbs per 1 cup
Sliced Crimini Mushrooms: 1.5 grams carb per 1/2 cup
Total Carbs: 13.3
Per Serving (2) 6.65
Per Serving (4) 3.325
Why Another Low Carb Blog?
I'm a big fan of Low Carb...because it works.
I think that there are a lot of misconceptions about my diet-- which is the 1972 version of Atkins.
It means I have no more than 20 grams of carbohydrate per day. Not Net Carbs, Carbs.
Well, so far since late May of this year I've lost 21 lbs... easily. Things I'll likely do with this blog:
Post some of my original recipes,
Pontificate about the evils of the sugar industry,
Post links to sites and other Bloggers,
List Books and Articles I find helpful,
Talk about the differences between Atkins '72 and Dr. Atkins New Diet Revolution (DANDR)
...And I'll probably talk about day-to-day-Low Carbing, joys, trials and tribulations...
Here's one of my favorite recipes, which I have when I'm feeling nostalgic for Soul Food.
I think that there are a lot of misconceptions about my diet-- which is the 1972 version of Atkins.
It means I have no more than 20 grams of carbohydrate per day. Not Net Carbs, Carbs.
Well, so far since late May of this year I've lost 21 lbs... easily. Things I'll likely do with this blog:
Post some of my original recipes,
Pontificate about the evils of the sugar industry,
Post links to sites and other Bloggers,
List Books and Articles I find helpful,
Talk about the differences between Atkins '72 and Dr. Atkins New Diet Revolution (DANDR)
...And I'll probably talk about day-to-day-Low Carbing, joys, trials and tribulations...
Here's one of my favorite recipes, which I have when I'm feeling nostalgic for Soul Food.
Raven's Southern (Oven) Fried Catfish
Atkins's Induction Friendly (Both '72 and DANDR)
Makes 6 servings.
Ingredients
Catfish, 6 fillets
1 egg
1 large bag of Mission Chiccarones (Pork Rinds)
2 Tablespoons Paprika
1 Teaspoon Black Pepper
1 Teaspoon Lowry's seasoning salt
1 Teaspoon Cumin
2 Teaspoons Granulated Garlic
1/2 Teaspoon Granulated Splenda
1/2 stick of butter
Directions:
Pre-Heat oven to 400 degrees.
Place a 9x12 pyrex baking dish with 1/2 stick of butter in oven.
Beat egg in small bowl, pour into pie plate.
Using a rolling pin, crush chiccarones in the bag, till they form very fine crumbs. Add seasonings. Pour *some* of the breading into a shallow pie plate. Dip each fillet into beaten egg, drain off excess, and then press into breading mixture in the pie plate. Turn the fillet over, and bread the other side. Place onto a plate. Repeat this procedure with all the fillets.
By now, the butter should be melted and sizzling. Place all fillets in baking dish, sprinkle with a handful for crushed pork rinds. Cook for 20 minutes at 400 degrees, then turn fillets, and lower heat to 350. Cook for an additional 15-30 minutes. Remove from oven, place fillets on a plate with paper towels to drain grease. Serve with Mustard, Turnip and Collard Greens, Cauliflower Dirty "rice" Cajun style. (Recipes to follow.)
This recipe should only have a trace of carbs per serving.
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