1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (118 page)

Chop up the cilantro enough to fit it in your food processor with the S-blade in place. Add everything else but the olive oil and pulse until everything’s fairly finely minced. Scrape the resulting incredibly fragrant mixture into a bowl and whisk in the olive oil. Spoon over a grilled steak or anything else you can think of!

Yield:
Makes 6 servings of roughly 2 tablespoons (30 ml)

Each serving will have 3 grams of carbohydrate, with a trace of fiber, and a trace of protein.

This is essential for Chipotle Cheeseburgers (page 363), but it’s great on a grilled chicken breast, too as a dip for lightly cooked, chilled asparagus.

¾ cup (180 g) mayonnaise

3 chipotle chiles canned in adobo

2 tablespoons (30 ml) Dana’s No-Sugar Ketchup (page 463)

Measure the mayonnaise into a bowl. Chop up the chipotles quite fine and stir into the mayonnaise along with the ketchup.

Yield:
6 servings of 1 generous tablespoon (15 ml) each

1 gram of carbohydrate per serving, with a trace of fiber, 1 gram protein.

I came up with this to dip some stuffed mushrooms in, but it’s very versatile.

½ cup (120 g) mayonnaise

2 teaspoons spicy brown mustard

1 teaspoon prepared horseradish

½ teaspoon Splenda

1 teaspoon white vinegar

Simply mix everything together. It’s good for dipping most anything—chicken bites, vegetables, or whatever you’ve got.

Yield:
About 6 servings

Each with trace protein; trace carbohydrate; trace dietary fiber; no usable carb.

This is great with the fried Chicken Tenders (page 309) or with a simple chicken breast or pork chop.

¼ cup (60 ml) mayonnaise

2 tablespoons (30 ml) spicy mustard

1 teaspoon Splenda

Simply combine everything and you’re all set.

Yield:
Makes a little more than
cup (about 70 ml), or enough for about 4 people eating Chicken Tenders.

Each serving has 1 gram of carbohydrates, no fiber, and 1 gram of protein.

This is also great with Chicken Tenders (page 309)—or anything else you might use the “Honey”
Mustard Dipping Sauce on. But it tastes a lot different.

¼ cup (60 ml) mayonnaise

1½ tablespoons (30 g) low-sugar apricot preserves

1 teaspoon grated ginger

¼ teaspoon minced ginger or ½ clove garlic, crushed

½ teaspoon Splenda

¾ teaspoon soy sauce

Simply combine everything and you are dare.

Yield:
Makes just under
cup (about 70 ml), or enough for about 4 people eating Chicken Tenders

Each serving has 3 grams of carbohydrates, with a trace of fiber and protein.

This is perfect with the Lettuce Wraps (page 348), but it’s also good with Chicken Tenders (page 309), or whatever you have on hand.

¼ cup (6 g) Splenda

¼ cup (60 ml) water

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) Dana’s No-Sugar Ketchup (page 463) or commercial sugar-free ketchup

1 tablespoon (15 ml) lemon juice

¼ teaspoon toasted sesame oil

2 teaspoons dry mustard

2 teaspoons chili garlic paste

Just assemble everything in a blender and run it until everything’s well combined. If you don’t use it all up at once, keep in a tightly sealed container in the fridge and it will last a week, at least.

Yield:
Makes roughly ¾ cup (180 ml), or 6 servings of 2 tablespoons (30 ml) each

Each serving has 3 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

This sweet-tart-spicy dipping sauce is purely Vietnamese, and it’s absolutely wonderful! Once you try this, you’ll think of all sorts of ways to use it.

2 tablespoons (30 ml) fish sauce

2 tablespoons (30 ml) lime juice

1½ teaspoons rice vinegar

3 tablespoons (4.5 g) Splenda

½ teaspoon minced garlic or 1 clove garlic, crushed

1 teaspoon chili garlic paste

Simply combine everything in a small dish—that’s it!

Yield:
About
cup (80 ml), or 4 or 5 servings

Assuming 4 servings, each will have 4 grams of carbohydrates, a trace of fiber, and a trace of protein. (And approximately 15 metric boatloads of flavor!)

This is basically just very garlicky mayonnaise. It’s good on all kinds of vegetables and on fish, too.

4 cloves garlic, crushed very thoroughly

1 egg

¼ teaspoon salt

2 tablespoons (30 ml) lemon juice

½ to
cup (120 to 160 ml) olive oil

Put the garlic, egg, salt, and lemon juice in a blender. Run the blender for a second and then pour in the oil in a very thin stream, like you would when making mayonnaise. Turn off the blender when the sauce is thickened.

Yield:
About 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml)

Each with 1 gram of carbohydrates, only a trace of fiber, and 1 gram of protein.

¼ cup (60 ml) mayonnaise

2 teaspoons lime juice

¼ teaspoon chili paste

2 teaspoons minced cilantro

Just stir everything together and serve over anything Asian or Mexican.

Yield:
4 servings of 1 tablespoon (15 ml)

Each with trace protein; trace carbohydrate; trace dietary fiber; 0 g usable carb.

This is an easy sauce for asparagus, artichokes, broccoli, or whatever you like.

4 egg yolks

1 cup (230 g) sour cream

1 tablespoon (15 ml) lemon juice

½ teaspoon salt or Vege-Sal

Dash hot pepper sauce or other hot sauce

You’ll need either a double boiler or a heat diffuser for this—it needs very gentle heat. If you’re using a double boiler, you want the water in the bottom hot but not boiling. If you’re using a heat diffuser, use the lowest possible heat under the diffuser.

Put all the ingredients in a heavy-bottomed saucepan or in the top of a double boiler. Whisk everything together well. Let it heat through and serve it over vegetables or whatever you like.

Yield:
6 to 8 servings

Each with 2 g carbohydrate, a trace fiber, and 3 g protein in each.

Oh man, this is the bomb with artichokes or asparagus! This is a variation of the Hollandaise for Sissies recipe (page 479).

4 egg yolks

1 cup (230 g) sour cream

1 tablespoon (15 ml) lemon juice

½ teaspoon salt or Vege-Sal

1 teaspoon curry powder

2 cloves garlic, crushed

You’ll need either a double boiler or a heat diffuser for this—it needs very gentle heat. If you’re using a double boiler, you want the water in the bottom hot but not boiling. If you’re using a heat diffuser, use the lowest possible heat under the diffuser.

Put all the ingredients in a heavy-bottomed saucepan or the top of a double boiler. Whisk everything together well, let it heat through, and serve with vegetables.

Yield:
6 servings

Each with 3 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs.

This traditional Mexican seasoning is great with chicken.

3 cloves garlic

1 teaspoon salt