1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (58 page)

While the beans are cooking, dice the bacon and add it to the onion and garlic in the skillet. Keep the skillet over low heat. Beat together the eggs, cream, pepper flakes, nutmeg, and salt and pepper to taste as if you were preparing scrambled eggs.

Turn the heat under the skillet up to medium. Add the egg mixture, hot green beans, and Parmesan to the skillet, stirring until the eggs are thoroughly cooked. Serve immediately.

Yield:
4 servings

Each with 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 27 grams of protein.

We’ve served these to company many times, and they’re always a hit, even with people who think they don’t like brussels sprouts. We didn’t think we liked brussels sprouts, either, until our dear friends John and Judy Horwitz served them to us this way—and suddenly we were addicted.

1 pound (455 g) brussels sprouts (Fresh is best, but frozen will do.)

Olive oil

3 or 4 cloves garlic, crushed

If you’re using fresh brussels sprouts, remove any bruised, wilted, or discolored outer leaves and trim the stems. If you’re using frozen brussels sprouts, just thaw them.

In a heavy-bottomed pot or skillet, heat ½ inch (1.3 cm) of olive oil over medium heat. Add the brussels sprouts and fry them, stirring occasionally, until they are very dark brown all over—you really want them just about burned.

For the last minute or so, add the garlic and stir it around well. Remove the skillet from the heat and serve the sprouts before the garlic burns. It’s unbelievable!

Yield:
Technically 4 servings, but my husband and I can easily eat a pound of these between the two of us.

Assuming you can bring yourself to share with 3 other people, you’ll each get 10 grams of carbohydrates with 4 grams of fiber per serving, for a total of 6 grams of usable carbs and 4 grams of protein.

1 pound (455 g) brussels sprouts

½ cup (75 g) hazelnuts

6 tablespoons (84 g) butter, divided

4 slices bacon

¼ teaspoon salt or Vege-Sal

teaspoon pepper

Trim the stems of the brussels sprouts and remove any wilted or yellowed leaves. Thinly slice brussels sprouts using the slicing blade of a food processor.

Chop the hazelnuts to a medium texture in a food processor.

Melt 2 tablespoons (28 g) of the butter in a heavy skillet over medium heat and add the hazelnuts. Sauté, stirring frequently, for about 7 minutes or until golden. Remove from the skillet and set aside.

Cook the bacon, either using a separate skillet or the microwave. While the bacon is cooking, melt the remaining 4 tablespoons (56 g) of butter over medium-high heat in the same skillet you used for the hazelnuts. Add the sliced brussels sprouts and sauté, stirring frequently, for 7 to 10 minutes or until tender.

Stir in the toasted hazelnuts and the seasonings and transfer to a serving dish. Drain the bacon, crumble it over the top, and serve.

Yield:
4 servings

Each with 12 grams of carbohydrates and 5 grams of fiber, for a total of 7 grams of usable carbs and 8 grams of protein.

My husband took a bite of these, pointed to his plate, and said, “You could make these again!” They’re really wonderful.

1 pound (455 g) brussels sprouts

cup (40 g) chopped pecans

3 tablespoons (42 g) butter

1 teaspoon grated orange zest

3 tablespoons (45 ml) orange juice

Trim the stems of the brussels sprouts and remove any wilted outer leaves. Run the sprouts through the slicing blade of your food processor.

In a large, heavy skillet over medium-high heat, start sautéing the pecans in the butter. After about 2 minutes, add the brussels sprouts and sauté the
two together, stirring every few minutes until the sprouts soften and start to have a few brown spots. While they’re sautéing, you can grate the orange zest and squeeze the orange juice. (You could use bottled orange juice, but since you need the zest, too, fresh just makes sense.) When the sprouts are tender and flecked with brown, stir in the zest and juice, cook for just another minute, and serve.

Yield:
4 servings

Each with 12 grams of carbohydrates and 5 grams of fiber, for a total of 7 grams of usable carbs and 4 grams of protein.

These are wonderful!

1 pound (455 g) brussels sprouts, halved

3 tablespoons (42 g) butter

2 tablespoons (30 ml) lemon juice

1½ teaspoons brown mustard

1 tablespoon (1.5 g) Splenda

½ teaspoon soy sauce

¼ teaspoon orange extract

Trim the stems of your brussels sprouts, remove any bruised leaves, and then slice each one in half.

Melt the butter in a large, heavy skillet over medium heat. Add brussels sprouts and sauté until they’re just starting to get tender and develop a few brown spots.

While the sprouts are sautéing, mix together everything else. When the sprouts are nearly done, pour the mustard mixture into the skillet and stir to coat. Cook for another 2 to 3 minutes and serve.

Yield:
3 to 4 servings

Assuming 3 servings, each will have 5 g protein; 13 g carbohydrate; 5 g dietary fiber; 8 g usable carbs.

I’ll bet you’ve never tried a rutabaga, and you’re just guessing you’re not going to like them. Well, everyone who tries these likes them.

2 pounds (910 g) rutabaga

3 to 4 tablespoons (42 to 56 g) butter Salt

Peel your rutabaga and cut it into strips the size of big steak fries using a big, heavy knife with a sharp blade.

Steam the “fries” over boiling water in a pan with a tight lid until they’re easily pierced with a fork but not mushy (about 10 to 15 minutes). You want them still to be al dente.

Melt the butter in a heavy-bottomed skillet over medium-high heat and fry the strips of rutabaga until they’re browned on all sides. Sprinkle with salt and serve.

Yield:
6 servings

Each with 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

These make wonderful substitute for potatoes with a roast.

3 cups (450 g) chopped turnips, cut into small chunks

2 tablespoons (28 g) butter

½ small onion

1 teaspoon Splenda

½ teaspoon liquid beef bouillon concentrate

teaspoon paprika

Steam or microwave the turnip chunks until tender—I steam mine in the microwave for about 7 minutes on high—and then drain.

Melt the butter in a heavy skillet over medium heat. Add the turnips and onion and sauté until the onion is limp.

Stir in the Splenda, bouillon concentrate, and paprika, coating all the turnips, and sauté for just another minute or two.

Yield:
6 servings

Each with 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 2 grams of protein.

This recipe is great with a steak, a roast, or chops.

2 pounds (910 g) turnips, peeled and cut into chunks

8 cloves garlic, peeled and sliced

2 tablespoons (28 g) butter

2 tablespoons (30 g) prepared horseradish

1 teaspoon salt or Vege-Sal

½ teaspoon pepper

teaspoon ground nutmeg

3 tablespoons (9 g) chopped fresh chives

Place the turnips and the garlic in a saucepan with a tight-fitting lid. Add water to fill about halfway, cover, and place over medium-high heat. Bring to a boil, turn down the heat, and simmer until quite soft (about 15 minutes). Drain the turnips and garlic very well.

Using a potato masher, mash the turnips and garlic together. Stir in the butter, horseradish, salt, pepper, and nutmeg and mix well. Just before serving, stir in the chives.

Yield:
6 servings

Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

My husband, no big fan of summer squash, really liked this.

2 medium turnips, peeled and cut into strips

½ medium onion, sliced