In the words of Barack Obama, ENOUGH!
Even I get sick of politics.... and banging my head on the keyboard is getting me nowhere!
Comfort Food is required!
My Extremely Simple Low Carb Egg Drop Soup
Ingredients:
Chicken Broth, 4 cups
2 Leeks or 4 Green onions, cleaned and sliced thin
½ teaspoon garlic powder
1 teaspoon fish sauce
½ teaspoon soy sauce
1 teaspoon sesame oil
1teaspoon dried lemon grass
4-5 eggs.
Instructions:
In a large sauce pan saute leeks and dried lemon grass in sesame oil on low heat until tender.
Pour in Chicken Broth and other ingredients and bring to a boil.
In a small mixing bowl, break and mix eggs. Strain eggs through fork tines a little at a time, and stir well for a few minutes till egg ribbons are cooked through. Serve hot.
This makes a very satisfying soup-- it's quick, it's easy. Serve with Asian Meatballs , Cauli-Fried Rice, and Low Carb Egg Foo Yung.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, September 11, 2008
Wednesday, May 7, 2008
RAVEN'S PIZZA HUT (ish) PIZZA CRUST
(Raven's Take on Nancy Elle's Classic)
Ingredients:
5 jumbo eggs
3 cups mozzarella cheese
1 cup mexi-melt cheese
1 teaspoon granulated garlic
½ teaspoon fennel seeds (crushed)
½ teaspoon basil
½ teaspoon oregano
Low Carb Marinara sauce ¼ cup/ Or Red Salsa ¼ cup
Or a mix of both, to create ¼ cup total.
Mix all ingredients together in a large bowl
Heat oven to 450 degrees.
Line a large rectangular baking pan with parchment paper. Using a spatula , spread egg/cheese mixture evenly.
Place pan in oven and bake for approximately 20 minutes to half an hour, or until cheese/egg mix is browned and firm.
When done, set out to cool. Loosen the crust on the parchment paper.
Spread with a low carb pizza sauce or for even fewer carbs, use salsa, or a salsa/marinara sauce mix.
Place toppings of your choice on the pizza--
Pepperoni, mushrooms, sausage, shrimp, green bell peppers, red bell peppers, onions, Canadian bacon, etc, . Use your imagination!
Top with mozzarella cheese, and place under broiler on HI (middle rack) and broil 'till cheese is just starting to brown.
Remove from oven and sprinkle with grated Parmesan cheese.
My Housemates were apparently quite wowed by this recipe.
*notes:
This Pizza heats up well, and travels well for a work lunch. You can pick this pizza up and hold it in your hands, eat it like a regular pizza. It's also very filling.
Ingredients:
5 jumbo eggs
3 cups mozzarella cheese
1 cup mexi-melt cheese
1 teaspoon granulated garlic
½ teaspoon fennel seeds (crushed)
½ teaspoon basil
½ teaspoon oregano
Low Carb Marinara sauce ¼ cup/ Or Red Salsa ¼ cup
Or a mix of both, to create ¼ cup total.
Mix all ingredients together in a large bowl
Heat oven to 450 degrees.
Line a large rectangular baking pan with parchment paper. Using a spatula , spread egg/cheese mixture evenly.
Place pan in oven and bake for approximately 20 minutes to half an hour, or until cheese/egg mix is browned and firm.
When done, set out to cool. Loosen the crust on the parchment paper.
Spread with a low carb pizza sauce or for even fewer carbs, use salsa, or a salsa/marinara sauce mix.
Place toppings of your choice on the pizza--
Pepperoni, mushrooms, sausage, shrimp, green bell peppers, red bell peppers, onions, Canadian bacon, etc, . Use your imagination!
Top with mozzarella cheese, and place under broiler on HI (middle rack) and broil 'till cheese is just starting to brown.
Remove from oven and sprinkle with grated Parmesan cheese.
My Housemates were apparently quite wowed by this recipe.
*notes:
This Pizza heats up well, and travels well for a work lunch. You can pick this pizza up and hold it in your hands, eat it like a regular pizza. It's also very filling.
Sunday, April 20, 2008
Raven's Dirty “Cauli-Rice”
Ingredients:
2 large heads cauliflower
1 pound cooked ground turkey, lamb, beef, or ground pork or a combination of the ground meats + plus a couple of cooked chicken livers and/or chicken giblets, cooked and chopped fine
2 or 3 links nitrate free, sugar free Andouille sausage, chopped
2 stalks green onion
1 med stalk celery, chopped med
6-10 med crimini mushrooms, chopped fine
2 tablespoons butter
1 ½ teaspoons cajun seasoning
1/2 teaspoon Splenda
1 tablespoon paprika
1 tablespoon granulated garlic
olive oil
Here's what I did:
I grated the cauliflower in a cheese grater, then sauteed it in the olive oil and half the butter 'till tender. Then I added the other seasonings and ingredients and sauteed till everything was done. (Tender, tasty!)Add the second half of the butter last. Creamy and luscious.
By the way-- this is great with a handful of fresh crab, shrimp, crawdaddy, pine nuts or all of the above. For a real neat twist, add a handful of crushed pork cracklin's. Not Pork rinds-- *Cracklin's*. There's a difference. I like to bake up some chicken, drain the grease, and smother the chicken with the dirty "rice"-- and then bake it for about 30 minutes at 350. Serve hot.
2 large heads cauliflower
1 pound cooked ground turkey, lamb, beef, or ground pork or a combination of the ground meats + plus a couple of cooked chicken livers and/or chicken giblets, cooked and chopped fine
2 or 3 links nitrate free, sugar free Andouille sausage, chopped
2 stalks green onion
1 med stalk celery, chopped med
6-10 med crimini mushrooms, chopped fine
2 tablespoons butter
1 ½ teaspoons cajun seasoning
1/2 teaspoon Splenda
1 tablespoon paprika
1 tablespoon granulated garlic
olive oil
Here's what I did:
I grated the cauliflower in a cheese grater, then sauteed it in the olive oil and half the butter 'till tender. Then I added the other seasonings and ingredients and sauteed till everything was done. (Tender, tasty!)Add the second half of the butter last. Creamy and luscious.
By the way-- this is great with a handful of fresh crab, shrimp, crawdaddy, pine nuts or all of the above. For a real neat twist, add a handful of crushed pork cracklin's. Not Pork rinds-- *Cracklin's*. There's a difference. I like to bake up some chicken, drain the grease, and smother the chicken with the dirty "rice"-- and then bake it for about 30 minutes at 350. Serve hot.
Friday, April 18, 2008
“Elegant Chicken” , Raven's Version
This is my version of a recipe from Sharron Long's “Extreme Low Carb Cuisine”.
I used:
5 lbs of boneless, skinless chicken thighs
2 tablespoons Hungarian Paprika
2 tablespoons granulated garlic
a couple of pinches salt
1 teaspoon freshly ground black pepper
1 pound bacon cut into 2 inch pieces
1 pound sliced Colby Jack cheese
one medium Walla Walla onion, chopped fine
6-10 Crimini mushrooms coarsely chopped
Rinse chicken, and place into large baking dish (I used a roast pan) sprinkle with all seasonings, then lay bacon slices over all of the chicken. Take half the Colby Jack slices, cut in halves and layer over the bacon.
Bake at 350 degrees for one hour.
In a med saucepan, heat butter until clarified, not frothy, and add chopped mushrooms and /or garlic and onions. When onions are starting to caramelize add ½ cup half and half or heavy cream. Bring to a very low boil, turn down heat and add the rest of the Colby jack cheese, slowly. Stir slowly over low heat till you have a sauce. Cover and simmer on very low heat, stirring occasionally.
Take chicken out of oven and drain grease out of pan. Ladle the sauce over the chicken, and return to the oven. Bake for another ½ hour. Serve hot.
YUM!
I used:
5 lbs of boneless, skinless chicken thighs
2 tablespoons Hungarian Paprika
2 tablespoons granulated garlic
a couple of pinches salt
1 teaspoon freshly ground black pepper
1 pound bacon cut into 2 inch pieces
1 pound sliced Colby Jack cheese
one medium Walla Walla onion, chopped fine
6-10 Crimini mushrooms coarsely chopped
Rinse chicken, and place into large baking dish (I used a roast pan) sprinkle with all seasonings, then lay bacon slices over all of the chicken. Take half the Colby Jack slices, cut in halves and layer over the bacon.
Bake at 350 degrees for one hour.
In a med saucepan, heat butter until clarified, not frothy, and add chopped mushrooms and /or garlic and onions. When onions are starting to caramelize add ½ cup half and half or heavy cream. Bring to a very low boil, turn down heat and add the rest of the Colby jack cheese, slowly. Stir slowly over low heat till you have a sauce. Cover and simmer on very low heat, stirring occasionally.
Take chicken out of oven and drain grease out of pan. Ladle the sauce over the chicken, and return to the oven. Bake for another ½ hour. Serve hot.
YUM!
Friday, February 22, 2008
Raven's Amazing Sausage Mushroom Gravy
I made this gravy to go over Chicken-Fried Steak-- yummmmy!!!!
Ingredients:
2 tablespoons grease and drippings from fried meat (ex.,fried chicken, or Chicken Fried Steak.)
¼ pound ground sausage, made into 4 patties
4 mushrooms, sliced thin
½ cup heavy whipping cream
¼ cup grated (Kraft's in canister) Parmesan Cheese
Method:
Saute sausage patties till brown on one side, add mushrooms.
Finish sautéing till sausage is done, and mushrooms are browning.
Chop sausage into small bits with spatula.
Drain the grease from the pan, lower heat.
Pour in heavy whipping cream slowly, then add Parmesan cheese.
Stir till smooth, thick and brown. Add more cream if sauce is too thick.
Pour over meat. (See above)
Nutritional Information
Sausage- 0 grams
Mushrooms 0.5675 grams
Cream - 1.66
Parmesan Cheese 2.03
TTL Recipe 4.0 (Rounded off. )
Friday, August 3, 2007
Erica's (Raven's) Cajun-Style Boiled Ribs
Serves 8
Ingredients:
Ribs:
6 pounds country style ribs, bone in, cut into 3 inch pieces
Old Bay Seasoning 4 tablespoons
4 ribs celery
2 onions, quartered
5-6 cloves garlic peeled
1 teaspoon freshly ground black pepper
1 tablespoon sugar-free chicken bouillon paste
4 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sage
Put the ribs into a large pot, combine with ingredients, fill the pot with water enough to cover and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes and remove from the heat immediately. Remove the ribs with a slotted spoon or spatula and place in a glass bowl.
Discard veggies, save broth for soups by letting it cool and then pouring into single serving sized freezer baggies.
Sauce:
¼ cup oil
1 onion chopped fine
1 tablespoon sugar-free chicken bouillon paste
2 cups mild Salsa (lowest carb count you can find)
½ cup low carb ketchup, either store bought (Hunt's—1Carb ) or homemade
1- ½ teaspoons maple extract
1 teaspoon splenda
1 teaspoon dark soy sauce
1 teaspoon garlic powder
Caramelize onion in butter, cooking very slowly. (This is important-- it gives the sauce a certain sweet stickiness that you can't get using artificial sweeteners.)
Combine the rest of the sauce ingredients in a saucepan, simmer for about a half hour. Let cool.
Pre-heat the broiler on high.
Finishing up the ribs:
Line a Lasagna sized baking pan with foil, spoon 1/3 of the sauce in the bottom of the pan, then lay out the ribs in a single layer on top of the sauce. Spoon the rest of the sauce over the ribs. Use a basting brush to make sure all the ribs are fully covered. Place about 6 inches under the broiler cook 5-10 minutes. Check for carmelization of the ribs, then remove. Don't let them actually blacken.
Nutritional Information:
Ribs: trace of carbs:
Sauce:
Onion: about 1 cup chopped: = 11.8
Sugar Free Bullion Paste: = 1 gram Carb
Salsa , 2 Cups= 32 grams of Carb
Low Carb Ketchup: = 16 grams Carb
Maple Extract: 0 grams Carb
1 teaspoon Splenda Granular: = 1 gram Carb
1 Teaspoon Soy Sauce:= 0 grams Carb
1 Teaspoon Garlic Powder:= trace grams Carb
Total Grams per recipe: 63.8 grams carb.
Total Grams per Serving: 7.975 grams carb.
*Keep in mind you will have sauce leftover—bringing your carb count down a bit, depending on how much sauce you use.
Ingredients:
Ribs:
6 pounds country style ribs, bone in, cut into 3 inch pieces
Old Bay Seasoning 4 tablespoons
4 ribs celery
2 onions, quartered
5-6 cloves garlic peeled
1 teaspoon freshly ground black pepper
1 tablespoon sugar-free chicken bouillon paste
4 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sage
Put the ribs into a large pot, combine with ingredients, fill the pot with water enough to cover and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes and remove from the heat immediately. Remove the ribs with a slotted spoon or spatula and place in a glass bowl.
Discard veggies, save broth for soups by letting it cool and then pouring into single serving sized freezer baggies.
Sauce:
¼ cup oil
1 onion chopped fine
1 tablespoon sugar-free chicken bouillon paste
2 cups mild Salsa (lowest carb count you can find)
½ cup low carb ketchup, either store bought (Hunt's—1Carb ) or homemade
1- ½ teaspoons maple extract
1 teaspoon splenda
1 teaspoon dark soy sauce
1 teaspoon garlic powder
Caramelize onion in butter, cooking very slowly. (This is important-- it gives the sauce a certain sweet stickiness that you can't get using artificial sweeteners.)
Combine the rest of the sauce ingredients in a saucepan, simmer for about a half hour. Let cool.
Pre-heat the broiler on high.
Finishing up the ribs:
Line a Lasagna sized baking pan with foil, spoon 1/3 of the sauce in the bottom of the pan, then lay out the ribs in a single layer on top of the sauce. Spoon the rest of the sauce over the ribs. Use a basting brush to make sure all the ribs are fully covered. Place about 6 inches under the broiler cook 5-10 minutes. Check for carmelization of the ribs, then remove. Don't let them actually blacken.
Nutritional Information:
Ribs: trace of carbs:
Sauce:
Onion: about 1 cup chopped: = 11.8
Sugar Free Bullion Paste: = 1 gram Carb
Salsa , 2 Cups= 32 grams of Carb
Low Carb Ketchup: = 16 grams Carb
Maple Extract: 0 grams Carb
1 teaspoon Splenda Granular: = 1 gram Carb
1 Teaspoon Soy Sauce:= 0 grams Carb
1 Teaspoon Garlic Powder:= trace grams Carb
Total Grams per recipe: 63.8 grams carb.
Total Grams per Serving: 7.975 grams carb.
*Keep in mind you will have sauce leftover—bringing your carb count down a bit, depending on how much sauce you use.
Wednesday, July 4, 2007
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.
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