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Archive for the ‘Condiments’ Category

I made some Moo Shu Pork for dinner tonight.  We love the stuff!  But I needed some Hoisin Sauce to go with it and had none in the pantry.  All the commercial stuff either has sugar, high fructose corn syrup or molasses in the ingredient listing.  I checked my several recipes for this sauce (gathered around the net over the past 9 years) and the only two I had actually tried before were annotated “not so good” and “nothing special”.  :{

So I set about creating my own instead.  Since Hoisin is basically a seasoned plum jam/sauce, and I had an open bag of no-sugar-added prunes (which is just dried plums) in my pantry, I started with 10 of those.  Then I added a few ingredients that store-bought brands mention on their labels, guessing the amounts for those items, tasting as I went along.

Well, I’m here to tell you the final sauce came out pretty darn good!  Not exactly like the high-sugar stuff right out of the jar at the store, but I suspect it will taste much better and closer to that flavor when it has “aged” a bit.  We ate it while it was still warm tonight, so the cloves flavor in the Chinese 5-Spice Powder was pretty pronounced. The aroma and taste of the cloves is already mellowing, after just a few hours, actually.   All in all, not bad for my first shot at a low-carb version of this essential Chinese condiment. Most commercial hoisin sauce has around 8 carbs per tablespoon, so this number is trimmed down in mine.  Using liquid Splenda lowers carbs a tad, but not that much.

I’ll post the Moo Shu Pork recipe as soon as I can calculate nutritionals and get it typed up.  That dish I have been cooking for years, using Gloria Bley-Miller’s marvelous cookbook The Thousand Recipe Chinese Cookbook  as my “Bible” for Chinese cooking.  I can cook Moo Shu pork blindfolded but have been holing off to obtain a couple ingredients I can’t get locally.  This sauce is suitable once you get to Phase 2 of Atkins, since it is used in such small amounts on the “pancake” that you will use to roll up the Moo Shu Pork.  This sauce is totally unsuitable for Primal or Paleo due to the soy beans, as all legumes are eschewed in those food plans.

INGREDIENTS:

10 large dried prunes, Delmonte brand has no sugar added (around 4 oz.)

½ c. water

1 T. rice wine vinegar

3 T. low-sodium soy sauce (use regular if you prefer)

¼ tsp. Chinese 5-Spice powder

3 T. granular Splenda (liquid Splenda will lower carbs a smidge)

2 T. Eden soy black beans, well-mashed to a paste (or fermented black bean paste)

DIRECTIONS:  Place prunes in small saucepan with about ½ c. tap water.  Bring to boil, lower heat and simmer until they are soft, or about 5 minutes.  Mash well into the water with a fork until pretty smooth.  You can puree in a blender or food processor if you like, but I did not think this necessary.  Remove from heat.

Mash the beans on a paper plate to as smooth a paste as possible and stir into the prune mixture.  Add vinegar, soy sauce and 5-Spice powder to the pot and stir well.  Spoon into a serving dish or lidded jar and store any not used immediately in your refrigerator.  I do not know how long this keeps yet, and it sure has no preservatives in it.  But since it’s just made from dried fruit+vinegar (a preservative by nature)+soy sauce (fermented), I suspect a pretty long time.  Perhaps 2 weeks?  Maybe longer?  Just don’t know.  The soy beans will be what spoils first in this combo.  I’ll try to remember to post back my findings on that when mine no longer seems to smell/look right to me and I toss it out.  🙂

NUTRITIONAL INFO:   Makes about 1 cup (16 Tbsp.).  Each tablespoon using granular Splenda contains:

17.2 cals, 0.1g fat, 3.65g carbs, 0.51g fiber, 3.14g Net CARBS (2.89 NC with liquid Splenda), 0.45g protein, 101 mg sodium

 

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Click to enlarge

         Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories, 8.1 g  fat, 4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS, 3.2 g. protein, 110 mg sodium

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Click to enlarge (shown on Grass-Fed Beef Chuck Roast)

(Shown on Beef Chuck Roast)

This delicious sauce was inspired by a recipe I saw on Rhubarbandhoney.com.  http://rhubarbandhoney.com/2013/03/17/drunken-irish-bacon-jam/ .  The 3 key ingredients of my recipe are the same, but there my version parts paths with the inspirational recipe.  I quadrupled the Irish Whiskey, introduced orange marmalade and fresh orange juice, used fresh jalapenos rather than jalapeno jelly and I added fresh cranberries.  My method of preparation was stove-top since I don’t own a crock-pot.  I don’t care for the visual appearance of the processed jam, and preferred to leave mine chunky so the cranberries show up nicely.

I can’t wait to try this chutney with my holiday turkey this year, my next roasted duck or with my next pork roast!  This would probably go well with lamb chops, as well!   It has a simply wonderful sweet and tart taste with a bit of a jalapeno bite that really delivers on flavor!  My thanks to Kimberly for this lovely idea.  It will definitely be in my regular holiday menu from now on, as I’m not so fond of traditional cranberry sauce.  🙂

This recipe is not suitable until Atkins Pre-Maintenance or Maintenance due to the orange ingredients.  Keto devotees can enjoy this as the carbs are pretty low, but it would not be appropriate for Primal-Paleo without several changes, lie using molasses instead of the sugar-free syrup and using a plan-acceptable orange marmalade.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1½ lb. bacon (about 16-18 slices), chopped into ½” pieces

2 medium onions (8 oz.), chopped

4 cloves garlic, minced

½ c. apple cider vinegar, preferably raw,unfiltered

½ c. water

½ c. Irish Whiskey

¼ c. fresh squeezed orange juice

¼ c. my sugar-free Orange Marmalade

½ c. erythritol

¼ c. sugar-free maple syrup

3 jalapenos, seeded and chopped fine

1 c. raw cranberries, cut in halves (or ½ c. sugar-free dried berries, but add those before the long simmer so they will get tender)

DIRECTIONS:  Cut the bacon, onion and jalapenos and set them aside.  Mince the garlic and set aside. In a large non-stick skillet or wok, brown the bacon until it is medium brown but not real crisp. Drain on paper towels.  Pour off and store for other use all the grease but 2 T..  In the remaining 2 T. grease, saute the onion, garlic and half of the chopped jalapeno until the onion is tender.  The jalapeno will lose most of its bite during the cooking.  If you don’t like hot jalapeno flavor, you might want to add ALL the jalapeno now.  Stir in the orange marmalade.

Add the vinegar, water, Irish Whiskey and fresh orange juice.  Stir to mix. Now stir in the erythritol and maple syrup.  I using dried cranberries, add then now!  Reduce heat to lowest setting and simmer uncovered until it the chutney begins to thicken up a bit as some of the moisture evaporates.  That will be about 1-1½ hours.  Now add the raw cranberry halves.  Simmer just until the berries slightly soften, or 3-4 minutes.  Add the remaining jalapeno and simmer 1-2 more minutes.  This final jalapeno will NOT lose it’s bite as it is virtually uncooked).  Turn off heat.  Best served warm with any meats or wild game you like.

If any leftover, when cooled, spoon into tightly-lidded jars and store in the refrigerator until ready to serve.  Should keep about a month in the refrigerator and should freeze nicely for several months, although I have not yet frozen any of this.  Reheat over low heat or in the microwave on DEFROST just before serving.

NUTRITIONAL INFO:   Makes 1 quart (4 cups) or sixteen ¼c. servings.  Each ¼ c. serving contains:

92 calories, 5 g  fat, 3.26 g  carbs, 0.63 g  fiber, 2.63 g  NET CARBS, 3.36 g  protein, 197 mg sodium

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Ranch Buttermilk Dressing

          Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

           Ranch Dip for Veggie Trays

I finally came up with a low-carb version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  This recipe is suitable for all phases of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories, 26.8 g  fat, 1.81 g carbs, 0.1 g  fiber, 1.71 g  NET CARBS, 1.72 g  protein, 66 mg sodium

 

 

 

Read Full Post »

Click to enlarge (shown on Grass-Fed Beef Chuck Roast)

          (Shown on Beef Chuck Roast)

This delicious sauce was inspired by a recipe I saw on Rhubarbandhoney.com.  http://rhubarbandhoney.com/2013/03/17/drunken-irish-bacon-jam/ .  The 3 key ingredients of my recipe are the same, but there my version parts paths with the inspirational recipe.  I quadrupled the Irish Whiskey, introduced orange marmalade and fresh orange juice, used fresh jalapenos rather than jalapeno jelly and I added fresh cranberries.  My method of preparation was stove-top since I don’t own a crock-pot.  I don’t care for the visual appearance of the processed jam, and preferred to leave mine chunky so the cranberries show up nicely.

I can’t wait to try this chutney on my holiday turkey this year, my next roasted duck or with my next pork roast!  This would probably go well with lamb chops, as well!   It has a simply wonderful sweet and tart taste with a bit of a jalapeno bite that really delivers on flavor!  My thanks to Kimberly for this lovely idea.  It will definitely be in my regular holiday menu from now on, as I’m not so fond of traditional cranberry sauce.  🙂

This recipe is not suitable until Atkins Pre-Maintenance or Maintenance due to the orange ingredients.  Keto devotees can enjoy this as the carbs are pretty low, but it would not be appropriate for Primal-Paleo without several changes, lie using molasses instead of the sugar-free syrup and using a plan-acceptable orange marmalade.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1½ lb. bacon (about 16-18 slices), chopped into ½” pieces

2 medium onions (8 oz.), chopped

4 cloves garlic, minced

½ c. apple cider vinegar, preferably raw,unfiltered

½ c. water

½ c. Irish Whiskey

¼ c. fresh squeezed orange juice

¼ c. my sugar-free Orange Marmalade

½ c. erythritol

¼ c. sugar-free maple syrup

3 jalapenos, seeded and chopped fine

1 c. raw cranberries, cut in halves (or ½ c. sugar-free dried berries, but add those before the long simmer so they will get tender)

DIRECTIONS:  Cut the bacon, onion and jalapenos and set them aside.  Mince the garlic and set aside. In a large non-stick skillet or wok, brown the bacon until it is medium brown but not real crisp. Drain on paper towels.  Pour off and store for other use all the grease but 2 T..  In the remaining 2 T. grease, saute the onion, garlic and half of the chopped jalapeno until the onion is tender.  The jalapeno will lose most of its bite during the cooking.  If you don’t like hot jalapeno flavor, you might want to add ALL the jalapeno now.  Stir in the orange marmalade.

Add the vinegar, water, Irish Whiskey and fresh orange juice.  Stir to mix. Now stir in the erythritol and maple syrup.  I using dried cranberries, add then now!  Reduce heat to lowest setting and simmer uncovered until it the chutney begins to thicken up a bit as some of the moisture evaporates.  That will be about 1-1½ hours.  Add the remaining jalapeno (this jalapeno will NOT lose it’s bite as it is virtually not cooked at all).     Now add the raw cranberry halves.  Simmer just until the berries slightly soften, or 3-4 minutes.  Turn off heat.

Serve immediately or when cooled, spoon into tightly-lidded jars and store in the refrigerator until ready to serve.  Should keep about a month in the refrigerator and should freeze nicely for several months.  Reheat over low heat or in the microwave on DEFROST just before serving.

NUTRITIONAL INFO:   Makes 1 quart (4 cups) or sixteen ¼c. servings.  Each ¼ c. serving contains:

92 calories, 5 g  fat, 3.26 g  carbs, .63 g  fiber, 2.63 g  NET CARBS, 3.36 g  protein, 197 mg sodium

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Avocado Ranch Dip

Avocado Ranch Dip

Here around the house we call this concoction MAYONADO.  Nothing like coining your own words!  I’ve read recipes for mayonnaise with avocado added to it before but have never taken the plunge with the addition of Ranch® style flavorings added.  Man, is that ever good!  It is good on cucumber slices, for dipping cherry tomatoes, raw cauliflower, broccoli flowerettes, sliced yellow squash or zucchini, carrots, celery.  Would make a tasty dip for chicken strips or “fries”, too.  The shawarma spice really adds something special!  This recipe is Atkins Induction friendly.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 small avocado, peeled and pitted

6 T. my homemade mayonnaise

1 oz. yellow or white onion

Dash salt

few drops lemon or lime juice to prevent discoloring of the avocado

1 T. my Ranch Dressing Powder Blend

DIRECTIONS:  Peel and seed the avocado.  Place the flesh into a blender or processor with all the other ingredients.  Pulse until it it smooth.   Serve any of the above mentioned ways or get creative and think of new applications for this delightful concoction!

NUTRITIONAL INFO:   Makes about 10 T.  Each tablespoon contains:

90.4 calories

9.2 g  fat

4.29 g  carbs, 2.08 g  fiber, 2.21 NET CARBS

.62 g  protein

19 mg sodium

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Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

I finally came up with a version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

 

 

 

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  This recipe is suitable for all phases of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories

26.8 g  fat

1.81 g carbs, .1 g  fiber, 1.71 g  NET CARBS

1.72 g  protein

66 mg sodium

 

 

 

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