I usually keep the ingredients around the house for this favorite creation. We call this one MAYONADO. Nothing like coining your own words! So I fixed this favorite to stand in as our salad to have with our Italian Bolognese Penne Bake tonight. My husband brought home 6 avocados from the grocery store this afternoon that were discounted because they were already getting pretty ripe and one was past its prime. I knew I needed to use that one tonight!
I’ve combined mayonnaise with avocado for various purposes but never added Ranch® style flavoring to the mélange before this creation. Man, is that ever good! This dip is great on cucumber slices, but would be great for dipping cherry tomatoes, raw cauliflower, broccoli flowerets, sliced yellow squash, zucchini slices, carrot & celery sticks. It would make a tasty dip for fried chicken strips or French fries, too. The shawarma spice really adds something special and then the Ranch® seasoning………….well……takes it to a whole new level This recipe is Atkins Induction friendly and suitable for all keto diets, Primal and Paleo.
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:
I came up with a homemade 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), so it’s clearly not exactly the same. But it’s pretty good and has no unhealthy ingredients. It’s lighter on salt, too, which I like.
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 way 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.
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:
I made some Moo Shu Pork for dinner tonight. My first exposure to Moo Shu Pork was at a restaurant in Houston called Shanghai East. On one occasion, the actress Debra Paget was dining across the room from us. She is/was married to an Asian oil businessman, my husband said. I will always see her as the beautiful Indian princess Sunsiree, who marries Jimmy Stewart in “Broken Arrow”. The restaurant was fairly empty as it was mid-afternoon, so we walked over, introduced ourselves and chatted a moment about her career. Such a pretty woman, even then, in her late 50’s or early 60’s maybe? I remember this occasion every time I eat Moo Shu Pork now. Photo below. 🙂
We love, love, love Moo Shu Pork. But to make it at home, you just have to have Hoisin Sauce to go with it and that just isn’t low-carb. Readers have been asking me for years to create this sauce low-carb, but kept dragging my feet as I didn’t actually know where to begin. Here goes. Better late than never. 🙂
All the commercial Hoisin sauce either has brown sugar, high fructose corn syrup or a considerable amount of molasses in the ingredient listing. I tried several several recipes for this sauce I gathered around the net over the past 9 years and the only two I had actually tried I annotated “not so good” or “not special”. :{
So I set about creating my own sauce finally. Hoisin sauce is used in making/serving Peking Duck and as a condiment for the famous Moo Shu Pork rolls. Since Hoisin is basically a seasoned, slightly sweet and salty fermented soy bean/plum sauce, and I had an open bag of no-sugar-added prunes in my pantry, I finally got around to filling the long-time request of my readers to develop a low-carb version of this famous sauce. I started with 10 dried prunes as my base. Then I added a few store-bought ingredients mention on commercial labels of the sauce, cutting carb “corners” and guessing the amounts for those ingredients to derive the correct taste.
Well, I’m here to tell you my final sauce came out pretty darn good! Not exactly like the high-molasses stuff right out of the jar at the store, but it gets much better and closer to that flavor when it has “aged” a bit. We ate it while it was still warm and it was considerably milder than I would have liked. The anise (licorice flavor) in the Chinese 5-Spice Powder was pretty pronounced but the bean paste, not so much. Those flavors mellow and develop in just 24 hours, getting considerably better in a week.
All in all, not bad for my first shot at a low-carb version of this essential condiment. Most commercial hoisin sauce has around 8 carbs per tablespoon, so this number is trimmed down considerably with my recipe. Using liquid Splenda lowers carbs a tad, but not very much. A couple weeks later, the sauce had aged quite nicely in flavor, so the key is letting it age before using.
I’ll post the Moo Shu Pork recipe later today. I have been cooking many years with with Gloria Bley-Miller’s marvelous cookbook The Thousand Recipe Chinese Cookbook as my “Bible” for Chinese cooking. I highly recommend her cookbook. I can cook Moo Shu pork blindfolded but must be sure to have dried tiger lily buds and dried cloud ear fungus on hand to prepare it.
This sauce is suitable once you get to Phase 2 of Atkins, since it is used in such small amounts on the “pancake” (low-carb flour tortilla) 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. Sauce should keep a long time in a jar in the refrigerator. Mine is now 3 months old and it smells/tastes just fine.
INGREDIENTS:
10 large dried prunes (4 oz.), no sugar added
½ c. water
1 T. rice wine vinegar
3 T. low-sodium soy sauce (dark soy sauce if available)
¼ tsp. Chinese 5-Spice powder
1 tsp. molasses
3 T. Splenda or few drops of liquid sweetener of choice
2 T. Eden soy black beans, rinsed & mashed smooth
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 is difficult to do with such a small amount. 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 lidded jar and store if in your refrigerator for a week. I do not know how long this keeps yet, and it sure has no preservatives in it. But since it’s just made from basically dried fruit, vinegar and sugar ( preservatives naturally) with some soy sauce (fermented), I suspect a pretty long time. Just don’t know yet. 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. 🙂 UPDATE: Lasted about one month for me in the refrigerator.
NUTRITIONAL INFO: Makes about 1 cup (16 Tbsp.). Each tablespoon contains:
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 the typical condiment with Greek food and Middle Eastern/Mediterranean grilled beef or lamb kebabs or ground beef/lamb koftas. It’s also great on tuna, salmon or crab cakes or on gyros-type sandwich wraps. I’ve even used this sauce on some salads as a dressing! It’s ever so simple to make, too!
Be sure to squeeze out (in toweling) 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.
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 cals, 8.1 g fat, 4.6 g carbs, 0.8 g fiber, 3.8 g NET CARBS, 3.2 g protein, 110 mg sodium
This is my take on the olive spread often served with the bread and salad course at Greek Restaurants. We just love this stuff and it disappears sooooo fast at my house. I am absolutely in love with spreading it on my Almond-Flax Crackers or my Almond-Arrowroot Crackers for a delicious snack. Just made a fresh batch this afternoon! 🙂 Other ways to use this tasty spread: stuffed inside slit chicken breasts before baking along with a dab of Boursin or cream cheese, spread on top of broiled fish filets when serving, atop tomato slices for a unique salad, or with a little more oil and balsamic vinegar, it’s great as a Greek salad dressing! This recipe is Induction friendly and the flavor is totally addictive if you like kalamata olives.
INGREDIENTS:
6 oz. pitted black olives (I use a mixture of canned black olives & kalamata olives)
1 small clove minced garlic
¼ c. olive oil
2 T. chopped parsley
DIRECTIONS: Pulse all ingredients in a food processor until uniformly coarse texture, smooth but not reduced to a paste. You want it very finely chopped. You can pulse in a blender if you do not have a food processor. Serve with your favorite low-carb crackers or Greek bread (for those not on Atkins).
NUTRITIONAL INFO: Makes about 3/4 cup or serves 6, each 2 T. serving contains:
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. Readers had been asking me to create this sauce low-carb, but just now am getting around to it. All the commercial Hoisin sauce 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, fermented plum jam/sauce, and I had an open bag of no-sugar-added prunes 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 anise (licorice) flavor in the Chinese 5-Spice Powder was pretty pronounced. That aroma and taste 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 considerably in mine. Using liquid Splenda lowers carbs a tad more. A couple weeks later, the sauce had improved and flavors developed nicely. So the key is letting it age.
I’ll post the Moo Shu Pork recipe later today. I have been cooking with 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 must be sure to have dried tiger lily buds and dried cloud ear fungus hand to have this tasty treat.
This sauce is suitable once you get to Phase 2 of Atkins, since it is used in such small amounts on the “pancake” (low-carb flour tortilla) 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. Sauce should keep a long time in a jar in the refrigerator. Mine is now 3 months old and it smells/tastes just fine.
INGREDIENTS:
10 large dried prunes (4 oz.), no sugar added
½ c. water
1 T. rice wine vinegar
3 T. low-sodium soy sauce (or regular)
¼ tsp. Chinese 5-Spice powder
1 tsp. molasses
3 T. Splenda or few drops of liquid sweetener of choice
2 T. Eden soy black beans, rinsed & mashed smooth
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 is difficult to do with such a small amount. 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 lidded jar and store if in your refrigerator for a week. I do not know how long this keeps yet, and it sure has no preservatives in it. But since it’s just made from basically dried fruit, vinegar and sugar ( preservatives naturally) with some soy sauce (fermented), I suspect a pretty long time. Just don’t know yet. 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. 🙂 UPDATE: Lasted about one month for me in the refrigerator.
NUTRITIONAL INFO: Makes about 1 cup (16 Tbsp.). Each tablespoon contains:
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
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
I always have the ingredients around the house for this favorite snack. We call this one MAYONADO. Nothing like coining your own words! I fixed a favorite to stand in as our salad with our Italian Bolognese Penne dinner tonight. My husband brought home 6 avocados at the grocery store that were discounted because they were already getting pretty ripe and one was past its prime. I knew I needed to use that one tonight for sure!
I’ve combined mayonnaise with avocado for various purposes but never added Ranch® style flavoring to the mélange before. Man, is that ever good! This dip is great on cucumber slices, but would be great for dipping cherry tomatoes, raw cauliflower, broccoli flowerets, sliced yellow squash, zucchini slices, carrot & celery sticks. It would make a tasty dip for fried chicken strips or French fries, too. The shawarma spice really adds something special and then the Ranch® seasoning………….well……takes it to a whole new level This recipe is Atkins Induction friendly and suitable for all keto diets, Primal and Paleo.
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:
I finally came up with a homemade 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 and not too heavy on salt 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 way 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.
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:
This versatile sauce has a simply AMAZING flavor! It’s wonderful as a green salad dressing. It’s marvelous on Grilled Fish Tacos. It makes a lovely dip for raw vegetables on a party tray. It’s a wonderful dip for low-carb “Potato Chips” (from sliced, fried jicama). It’s scrumptious on grilled burgers and even steaks for a Mexican flair. It’s great on turkey and chicken sandwiches. It’s even very tasty on scrambled eggs! It’s to-die-for on hamburgers! Shall I go on? Needless to say, but I think I’m addicted to this stuff. LOL. It is suitable for all phases of Atkins, Keto diets and Primal followers. It is not suitable for Paleo with the sour cream in it, but you could use all homemade mayo and it would then be suitable. 🙂
Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Special sale going on right now on the complete 10-volume set ($9.99 per volume)! Order your set or individual volumes from Amazon or our direct order site: amongfriends.us/order.php.
INGREDIENTS:
½ c. homemade mayonnaise
½ c. sour cream
½ tsp. chili powder
½ tsp. my Smoky Chipotle Spice Blend
1 small chipotle chile pepper (in adobo sauce in the can), rinsed, seeded and mashed (about 1″ long)
Dash salt
DIRECTIONS: Mix all the ingredients in a bowl and serve at once. Keeps well in the refrigerator and can be stored for a week or a little longer.
NUTRITIONAL INFO: Makes 1 c. total for 4 servings. Each ¼ c. serving contains:
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
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 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:
I’m not personally fond of horseradish sauce with my prime rib roast. It’s an acquired taste I just never acquired. 🙂 I much prefer the “au jus” natural gravy the roasts make. But my husband really likes it and this is the recipe he prefers. This sauce is suitable for all phases of Atkins. Here’s my foolproof oven-baked Perfect Rib Roast recipe if you’d like to try it sometime.
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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: By personal choice, I do not receive money for this book promotion nor 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. sour cream
1 T. horseradish
1 T. mayonnaise (I use homemade)
Dash salt and black pepper
DIRECTIONS: Stir all ingredients together, chill and serve with rib roasts, New England Boiled Beef, or grilled steaks.
NUTRITIONAL INFO: Makes eight servings. Each 2-Tbsp. serving contains:
This delicious vinaigrette is good on green salads, cucumber salads, tomato or mushroom salads. With a little more extra-virgin olive oil added, it makes a wonderful dipping oil for homemade breads to compliment your next Italian dinner! I rarely actually measure any of these ingredients, but did so to develop a recipe I could finally get around to adding to my website recipe collection. I have just never thought of dressings as needing recipes before. I just start throwing stuff into a bowl until it tastes good enough to put on my salad. 🙂 I like to use this recipe also as a dip for bread when I serve Italian fare. It is particularly good with my Gluten-Free Focaccia bread baked as a loaf, then sliced for dipping: https://buttoni.wordpress.com/2013/04/22/gluten-free-grain-free-focaccia/. This recipe is suitable for Atkins Induction, Keto programs, and Primal-Paleo as well.
DIRECTIONS: Mince garlic into a small bowl. Measure out all other ingredients into the bowl. Stir ingredients well. This is best made a day ahead, but that is not absolutely necessary. Don’t be alarmed that your spices and garlic will turn dark overnight. Balsamic vinegar stains foods that way. I transfer any leftover to an old bottle and just store in at room temperature in my pantry. It keeps a very long time that way (the oil is the first to go rancid, so one smell will tell you when it is time to toss it out). Store in your refrigerator if you prefer. I usually use mine up in a week or so, so spoilage has never been a problem for me.
NUTRITIONAL INFO: Makes about 10 Tablespoons of dressing. 1 T. contains:
I love the taste of smoke chipotle peppers (smoked jalapeno peppers). Once you taste this flavor in creamy mayonnaise, you’ll be astounded at how good this condiment is with so many different foods. It’s great on a charbroiled burger. Thinned with a bit of cream, it makes a delightful sauce for baked/ grilled chicken or grilled/broiled seafood. I have dabbed it atop steamed broccoli and cauliflower and loved that as well. I have even used it thinned with a bit of olive oil for a salad dressing. The possibilities for using this condiment are unlimited. Provided you are not sensitive to nightshades (peppers are nightshades), you will quickly learn to love this condiment. This sauce/condiment is suitable for all phases of Atkins and for my Paleo and Primal readers as well.
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
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
1 1½” long Chipotle pepper in Adobo Sauce from can, seeded and minced fine
DIRECTIONS: Blend or pulse in processor until smooth. Keep refrigerated until serving. Store any leftover mayo for up to 1 week in a lidded jar in your refrigerator.
NUTRITIONAL INFO: Makes about eight 1-tablespoon servings. Each tablespoon contains:
102 calories, 11 g fat, .41 g carbs, .16 g fiber, .35 g NET CARBS, .4 g protein
When they’re in season in the summer, my husband just LOVES sliced tomatoes with mayonnaise for a quick salad. I made something for him today at lunch that came out real good! He originally asked if I could mix up a little of my caper mayonnaise, which he loves dearly with tomatoes: https://buttoni.wordpress.com/2009/08/08/caper-mayonnaise/. But I discovered my bottle of capers is all used up and I keep forgetting to get a replacement. So I thought a minute and remembered the sofrito sauce in the freezer and decided it would be good used this way. Well, suffice it to say I’ve found yet another tasty way to use this flavorful little sauce! What a mouth explosion it brings to everything I’ve tried it in or on! This delicious mayonnaise is suitable for all phases of Atkins, Ketogenic Diets and Paleo-Primal followers as well.
DIRECTIONS: Make the mayonnaise per that recipe’s instructions (or use whatever plan acceptable mayo you prefer). Make the sofrito sauce per that recipe’s instructions. Measure out ½ c. of the mayo for this recipe into a small bowl and chill the rest in a lidded jar for future use. Add 2 T. of the sofrito and stir, freezing or chilling the remainder in a plastic sandwich bag for future use. Serve alongside sliced fresh tomatoes, to dress up a chicken or turkey sandwich or for tartar sauce applications! Anywhere you use mayo, I suspect this might be good, the uses are many!
NUTRITIONAL INFO: Makes about ½ cup or 8 T. Each tablespoon has:
Sofrito is a sauce seen often in Puerto Rican and Spanish recipes. I have seen many recipes for it, but have never made it myself. PilotGal at ACtive Low Carber forums introduced me to this with one of her recipe shares. I finally decided to try it since she ranted about how good it was. I varied the amounts of the ingredients a wee bit from her original recipe though. My husband likes bell pepper only marginally. I was very impressed with the blend of flavors, but I got too much garlic in my first batch. Most recipes call for green bell pepper, as did hers, but in my second batch, I tried red and really like the sweet edge and color it brings to the mixture. I use less green onion and cilantro than most, but it is ample for those flavors to strongly come through. A little parsley added to the mixture and the resulting sauce was delicious! I can see this versatile little sauce will have many uses in my kitchen. Last night I used it as a dressing on an avocado/cherry tomato salad that was delicious! Tonight, it went onto pan-seared chicken breasts. It makes a lovely condiment for fish, chicken or beef tacos. It compliments grilled seafood, chicken and pork and some casseroles, too. I have even dotted a bit on scrambled eggs and absolutely LOVE a bit on my eggs! This sauce is Atkins Induction-friendly. Some recipes for sofrito include tomato, and you might like to add a seeded chopped tomato to the mix for some uses.
Here’s a link to the recipes I have tried this tasty sauce in so far and they have all been DELICIOUS!!: https://buttoni.wordpress.com/?s=Sofrito&submit=Search . No doubt you will think of other creative uses for Sofrito. 🙂
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INGREDIENTS:
½ bunch of fresh cilantro
4 large green onions, roots removed
4 garlic cloves
2 oz. red bell pepper (or green)
¼ c. parsley
¼ c. extra virgin olive oil (more if you want a thinner sauce)
VARIATION: Add 1 seeded, Roma tomato.
DIRECTIONS: Pulse all ingredients in a food processor or blender until chopped and blended. Don’t pulse too long. You want it coarsely chopped about like pickle relish. Store your sofrito in a lidded jar in the refrigerator if not using immediately. It can also be frozen in plastic bags.
NUTRITIONAL INFO: Makes about 1½ c. (20 tablespoons), each tablespoon contains:
I love the combination of mint, cilantro and jalapeno on most things Indian as well as Middle Eastern salads, cucumbers and even jicama diced up. Wonderful flavors together. This chutney sauce is Atkins Induction friendly and suitable for Keto diets. It can be used as a dip for low-carb versions of Indian naan, for dressing cucumbers and salads, or as a condiment for Indian Mixed Grill meats or even Middle Eastern meat dishes. I increase the sour cream and make a creamier dressing when I do this sauce for a cucumber salad. This can also be thinned with a touch of water if you like it thinner. You’ll see it both thick and thin in Indian Restaurants.
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. cilantro leaves
1 c. mint leaves
2 3-inch jalapenos, seeded
juice of 1 lemon or lime
3 T. sour cream (you can use Greek yogurt, but will be higher in carbs)
3 T. heavy cream
Dash salt
Water as needed if you want it thinner
DIRECTIONS: Throw all ingredients into food processor and pulse or hand chop to a fairly smooth mixture as pictured above. Use as a condiment for Indian food at room temperature. Chill and toss a little of this with sliced cucumbers, sliced jicama or diced tomatoes for a wonderful salad.
NUTRITIONAL INFO: Makes 6 servings (or enough to dress 6 salads). 1/6 batch has:
We used to eat at a little Mexican restaurant in La Marque, Texas named Benito’s that we just loved. He made the BEST refried beans, bar none, I’ve ever eaten anywhere! Seasoned to perfection! Also made great cheese enchiladas, guacamole and his salsa I could eat by the quart, in the old days. I’ve tried and tried to come up with a salsa flavor like his and this recipe is a close as I’ve succeeded in achieving. I don’t care for onion in my salsa, but you could certainly add that and recalculate the nutritionals. Benito didn’t put onion in his salsa either. This salsa is OK for Induction, too!
INGREDIENTS:
1 14.5 oz. can of tomatoes, crushed
1 2-3″ long jalapeno, seeded, ribs removed and chopped fine (or more if you like it real hot)
½ can Ro-Tel tomatoes with chilies
¼ c. chopped cilantro
½ clove garlic minced with garlic press
DIRECTIONS:
Place all ingredients in food processor and pulse 1-3 times, just to blend. You want it chunky! Serve wherever you would use salsa. Store leftovers in glass jar or plastic container in refrigerator.
NUTRITIONAL INFO: Makes about 2 cups. Assuming a serving size of 1/4 c., each serving contains:
This is my take on the olive spread often served with the bread and salad course at Greek Restaurants. We just love this stuff and it disappears sooooo fast at my house. I am absolutely in love with spreadding it on my Almond-Flax Crackers or my Almond-Arrowroot Crackers for a delicious snack. Just made a fresh batch this afternoon! 🙂 Other ways to use this tasty spread: stuffed inside slit chicken breasts before baking along with a dab of Boursin or cream cheese, spread on top of broiled fish filets when serving, atop tomato slices for a unique salad, or with a little more oil and balsamic vinegar, it’s great as a Greek salad dressing! This recipe is Induction friendly and the flavor is totally addictive if you like kalamata olives.
INGREDIENTS:
6 oz. pitted black olives (I use a mixture of canned black olives & kalamata olives)
1 small clove minced garlic
¼ c. olive oil
2 T. chopped parsley
DIRECTIONS: Pulse all ingredients in a food processor until uniformly coarse texture, smooth but not reduced to a paste. You want it very finely chopped. You can pulse in a blender if you do not have a food processor. Serve with your favorite low-carb crackers or Greek bread (for those not on Atkins).
NUTRITIONAL INFO: Makes about 3/4 cup or serves 6, each 2 T. serving contains:
My family has been making cocktail sauce by this recipe since I was a very little girl, and I have to confess, that was a VERY, VERY long time ago. Haven’t found one I like better. It also happens to be Atkins Induction friendly just as my mother originally made it, other than I now sub in a low-carb ketchup for traditional sugar-laden ketchup!
This is my favorite cranberry sauce recipe. Sometimes I add ½ c. coarsely chopped walnuts or pecans and 1-2 T. bourbon. But I’m not consistent with that, so I didn’t include it below or in the nutritional info below. This recipe is not suitable until the nuts and berries rung of OWL.
INGREDIENTS:
1 c. water
1 bag (12 oz) cranberries
1 c. granular Splenda (or equivalent sweetener)
1 stick cinnamon broken into two halves
1 T. grated orange peel OR 1 T. grated lime peel
DIRECTIONS: Cook all ingredients over medium heat until all berries’ skins have popped open. Remove from heat and chill. Store in a jar refrigerator until ready to use. Remove cinnamon before serving.
NUTRITIONAL INFO: Makes about 4 cups or about 32 two tablespoon servings. Each 2T. serving has:
This is very good served with home grown sliced tomatoes or cucumbers. Capers have a distinctive aromatic flavor and are very good in mayo and cream sauces. My Dad used to make a caper heavy cream sauce for baked fish that was good, too. Induction friendly.
INGREDIENTS:
1/3 c. mayonnaise
1 ½ tsp. drained, mashed capers
1 T. very finely minced onion
DIRECTIONS:
Drain capers and mash on a cutting board using the back of a spoon. Mush them up really well. You don’t want to bite into a chunk of caper as they have a very intense flavor. Transfer to small bowl and add mayo and minced onion. Stir well. Serve on sliced fresh tomatoes or cucumbers (or both).
NUTRITIONAL INFO: (does not include tomatoes or cucumbers)
I don’t like the taste of commercial mayonnaise, never have. Not sure why, really, but I suspect it is because American mayonnaise is cooked to extend shelf life and they add water to the mixture. Anyway, this has driven me to make homemade mayonnaise exclusively. It’s not as thick as commercial and doesn’t keep very long, so make a fresh jar up every 7-days or so. I keep some made at the ready in the door of my refrigerator at all times.
To all the salmonella naysayers (including my mother)……….all I can say is I’ve been making this for about 20 years now and I’m still alive and kicking and have never gotten salmonella poisoning from anything but tuna. This is how the French, the inventors of mayonnaise, have made it for centuries! This recipe is Induction friendly.
This makes an excellent base for creamy salad dressings thinned with a little cream or more oil. There are so many different spices and chopped veggies you can add for different sauces and salad dressings! Be Creative! I’ve shown some of my favorite additives below.
INGREDIENTS:
1 c. light olive oil (I use Bertolli Extra Light)
OPTIONAL: 1/8 tsp. glucomannan powder for a thicker mayo
1 egg
1 T. chopped yellow onion
Dash each of salt, black pepper, garlic powder
½ tsp red wine vinegar (or vinegar of choice)
DIRECTIONS: Place egg and chopped onion (and glucomannan, if using) into blender or food processor. Blend until fluffy, lemon-colored and onion is pulverized. The making of the emulsion is done with repeated taps of the “pulse” button on your machine. With oil(s) in a pourable container, SLOWLY start pouring oil in a very thin stream the size of pencil lead into the egg mixture, pulsing every couple seconds. I pour oil with one hand and pulse my processor with the other hand. Repeat until all oil is incorporated into the mixture. Add one of the optional noted items for thicker mayonnaise. Open processor and add all seasonings, vinegar, replace lid and pulse 1-2 more times. Transfer to lidded glass jar and keep refrigerated for 7-10 days before I just toss out any that’s left and make a fresh batch. It is normal for it to slightly darken on the surface, so just give it a stir before each use. You’ll know when it has gone bad as it will start to separate, discolor and have an off odor. Just throw it out and make a fresh batch.
In hundreds of batches now, I’ve only had this fail on me two times, if that is encouraging……but it CAN happen. If the emulsion “breaks” on you, just use it for salad dressings and sauces rather than spreading mayo for sandwiches. It will still have a good flavor so there’s no need to discard it.
THINGS I’VE ADDED FOR SALAD DRESSING APPLICATIONS: (or just some flavoring):
2 tsp. my Shawarma Spice Blend (also makes a nice sauce, thinned with cream, for fish or chicken)
½ c. chopped cilantro, seeded jalapeno & more onion
½ seeded chipotle pepper in adobo sauce minced fine with ½ clove minced garlic
1-2 T. chopped sun-dried tomatoes (oil pack)
dab regular tomato paste
½ tsp. regular chili powder (or ¼ tsp. chipotle chili powder) + 1 cl. minced garlic
½ avocado & 1 seeded jalapeno
¼ c. chopped black olives & 1-2 T. more olive oil
1 tsp. anchovy paste
1 T. mashed capers
NUTRITIONAL INFO:
Makes about 20 Tablespoons, each containing:
99.25 cals, 11.05 g fat, 0.08 g carbs, 0.01 g fiber, 0.07 g NET CARBS, 0.32 g protein, 8 mg sodium
Buttoni's Low-Carb Recipes 