1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (123 page)

Combine all the ingredients in a saucepan over medium heat, bring it to a boil, and boil until the cranberries pop (7 to 8 minutes).

Yield:
Roughly 2 cups (480 ml)

Each 2 tablespoon (30 ml) serving will have just over 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and only a trace of protein.

This recipe improves if you let the boiled mixture sit for a while before serving. Try it with a little cinnamon, too.

Most chutneys are full of sugar, so I invented my own—now I plant extra tomatoes in the summer to have enough to make this. It’s wonderful with anything curried.

4 quarts (2.9 kg) green tomatoes, cut into chunks

3 cups (710 ml) apple cider vinegar

1 whole ginger root, sliced into very thin rounds

5 or 6 cloves garlic, thinly sliced

1 tablespoon (5 g) whole cloves

5 or 6 sticks whole cinnamon

½ cup (12 g) Splenda

1 tablespoon (15 ml) blackstrap molasses

3 teaspoons stevia/FOS blend

Combine all the ingredients in a large stainless steel or enamel pot—no iron, no aluminum. (This is an acidic mixture, and if you use iron or aluminum you’ll end up with your chutney chock full of iron, which will turn it blackish, or aluminum, which simply isn’t good for you.) Simmer on low for 3 to 4 hours. Store in tightly closed containers in the refrigerator.

Yield:
Roughly 2 quarts (1.9 L)

Each 2 tablespoon (30 ml) serving will have 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and no protein.

There are two things you need to know when buying and cooking with ginger. The first is that a whole ginger is also called a “hand” of ginger. The second is that you should always cut ginger across the grain, not along it, or you’ll end up with woody ginger.

Major Grey’s chutney is not a brand but a type, and it’s the most popular kind of chutney in the United States—maybe in the world. But I’m afraid it’s usually loaded with sugar. This version isn’t, of course! I also substituted peaches for the mangoes you usually find in Major Grey’s chutney—peaches are a whole lot easier to find. Go ahead and use frozen unsweetened peach slices in this. It’ll save you lots of time and trouble, and since you’re going to cook them, the difference in texture won’t matter in the end.

2 pounds (910 g) peach slices

cup (35 g) paper-thin ginger slices

1½ cups (37 g) Splenda

3 cloves garlic

1 teaspoon red pepper flakes

1 teaspoon cloves

1½ cups (360 ml) cider vinegar

Guar or xanthan

Put everything in a large, nonreactive saucepan and stir to combine. Bring to a boil, turn the heat to low, and simmer for 1½ to 2 hours. Thicken a bit with guar or xanthan if you like and store in an airtight container in the fridge.

Yield:
1 quart (960 ml), or 32 servings of 2 tablespoons (30 ml)

Each with trace protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs.

½ cup (115 g) salsa

¼ teaspoon orange extract

2 teaspoons Splenda

Just measure everything into a bowl, stir, and serve.

Yield:
4 servings of 2 tablespoons (30 ml)

Each with trace protein; 2 g carbohydrate; 1 g dietary fiber; 1 g usable carb.

24 ounces (670 g) sour pickle spears

1 cup (160 g) chopped onion

cup (8 g) Splenda

½ teaspoon celery seed

½ teaspoon mustard seed

2 tablespoons (30 ml) cider vinegar

Guar or xanthan

Open the jar of pickle spears and pour off the liquid into a nonreactive saucepan. Throw the chopped onion into the pickle liquid and stir in the Splenda, celery seed, and mustard seed.

Bring to a simmer, turn to low, and let the whole thing simmer for 20 to 30 minutes.

In the meantime, cut the pickle spears into 3 to 4 chunks each and throw them into a food processor with the S-blade in place.

When the onions are done simmering, pour the contents of the saucepan into the food processor. Add the cider vinegar. Pulse the food processor until everything’s chopped to about the consistency of commercial pickle relish. Thicken it up a bit with a little guar or xanthan to make up for the lack of syrupiness and pour the whole thing back into the pickle jar. Store in the fridge and use as you would commercial pickle relish.

Yield:
3 cups (710 ml), or 24 servings of 2 tablespoons (30 ml)

Each with trace protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carbs.

1 cup (225 g) butter

8 ounces (225 g) cream cheese

¼ cup plus 1 tablespoon (7.5 g) Splenda, divided

1 egg

2 cups (160 g) sifted soy powder

½ teaspoon baking powder

½ teaspoon ground cinnamon

Use an electric mixer to cream the butter and cream cheese together until well blended and soft. Add ¼ cup Splenda (6 g) and cream until completely combined. Beat in the egg.

Sift the soy powder and then sift again with the baking powder (to combine the baking powder with the soy powder and to break up any lumps in the baking powder). Sift the combined powders into the mixing bowl with the butter mixture and mix to make a soft dough.

Chill the dough for several hours in a covered container or wrapped in foil; this will make it easier to handle.

When the dough is chilled, preheat the oven to 375°F (190°C, or gas mark 5). Make small balls of the dough and place them on an ungreased cookie sheet.

Mix remaining 1 tablespoon (1.5 g) of Splenda with the cinnamon on a small plate or saucer. Take a flat-bottomed glass, measuring cup, or something similar (I use an old scoop from a jar of protein powder) and butter the bottom. Then dip the buttered cup in the cinnamon and Splenda and use it to press the cookies flat. (You’ll need to dip your “pressing glass” in the cinnamon and Splenda for each cookie, but you won’t have to rebutter the bottom each time. The butter just keeps the cup from sticking to the cookies and puts yummy cinnamon and Splenda on each one!)

Bake for about 9 minutes, checking at 8 minutes to make sure the bottoms aren’t browning too fast. The cookies are done when the bottoms are just starting to brown.

Yield:
About 6 dozen

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

Don’t butter the cookie sheet or spray it with nonstick cooking spray. Why not? These cookies are so rich, they practically float on the butter that cooks out of them. I had no trouble with them sticking—I had trouble with them sliding around the cookie sheet while they were baking! I call them The Incredible Migrating Cookies. Hopefully your cookie sheets are flatter and your oven more level than mine.

I can’t tell these from my mom’s peanut butter cookies!

½ cup (115 g) butter, at room temperature

½ cup (12 g) Splenda

2 tablespoons plus 1 teaspoon (19 g) stevia/FOS blend

1 tablespoon (15 ml) blackstrap or dark molasses

1 egg

1 cup (260 g) natural peanut butter (Creamy is best.)

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon vanilla

1 cup (80 g) soy powder

2 tablespoons (15 g) oat bran

Preheat the oven to 375°F (190°C, or gas mark 5).

Use an electric mixer to beat the butter until creamy. Add the Splenda, stevia/FOS blend, and molasses and beat again until well combined.

Beat in the egg, peanut butter, salt, baking soda, and vanilla. Beat in the soy powder and oat bran.

Butter or spray cookie sheets with nonstick cooking spray. Roll the dough into small balls and place them on the sheets. Use the back of a fork to press the balls of dough flat, leaving those traditional peanut butter cookie crisscross marks. Bake for 10 to 12 minutes.

Yield:
About 4½ dozen cookies

Each with 2.3 grams of carbohydrates and 1 gram of fiber, for a total of 1.3 grams of usable carbs and 2 grams of protein.

These are crumbly and delicate but very delicious!

1 cup (225 g) butter, at room temperature

1 cup (25 g) Splenda

1 egg

1 cup (260 g) smooth almond butter

½ teaspoon salt

½ teaspoon baking soda

1½ cups (200 g) vanilla whey protein powder

2 tablespoons (30 ml) water

30 whole, shelled almonds

Preheat the oven to 375°F (190°C, or gas mark 5).

Use an electric mixer to beat the butter until smooth and fluffy. Add the Splenda and beat again, scraping down the sides of the bowl until very well combined.

Beat in the egg and then add the almond butter, salt, and baking soda.

Beat in the protein powder about ½ cup (65 g) at a time.

Add the water and beat until everything is well combined.

Use a measuring tablespoon to scoop heaping tablespoons of dough onto greased cookie sheets (each cookie should be made of about 2 tablespoons of dough). Press an almond into the center of each cookie. Bake for 10 to 12 minutes or until the cookies just begin to brown around the edges.

Yield:
2½ dozen nice big cookies

Each with 3.5 grams of carbohydrates and 0.5 grams of fiber, for a total of 3 grams of usable carbs and 4 grams of protein.

½ cup (115 g) butter