1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (59 page)

1 medium yellow summer squash, halved lengthwise and sliced (You can substitute zucchini, if you prefer.)

1 cup (70 g) broccoli florets

¼ cup (60 ml) olive oil

1 clove garlic, crushed

2 tablespoons (30 ml) balsamic vinegar

Salt and pepper

Start a charcoal fire or preheat a gas grill.

You’ll need a big piece of heavy-duty foil. When you’ve got your vegetables cut up, heap them in the center of a piece of foil, jumbling them together. Mix the oil, garlic, and balsamic vinegar together. Make sure that the edges of the foil are turned up a bit and drizzle this mixture over the vegetables. Sprinkle salt and pepper over the whole thing. Then bring the opposite sides of the foil together and roll down to make a strong seam. Roll up the ends. Throw the whole thing on a medium grill for 12 minutes per side and then serve.

Yield:
5 to 6 servings

Assuming 5, each will have 7 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 5 grams; 1 gram protein.

This is sublime with top-quality Vermont cheddar cheese, but you can make it with any good, sharp cheddar.

2 pounds (910 g) turnips, peeled and thinly sliced

1 cup (240 ml) heavy cream

1 cup (240 ml) half-and-half

3 cups (340 g) shredded sharp cheddar cheese, divided

2 teaspoons prepared horseradish

¼ teaspoon ground nutmeg

½ medium onion, sliced

Salt and pepper

Preheat the oven to 350°F (180°C, or gas mark 4).

Steam the turnips until they’re just tender. (I steam mine in the microwave for 7 minutes on high.)

While the turnips are cooking, combine the heavy cream and half-and-half in a saucepan over very low heat. Bring to a simmer.

When the cream is up to temperature, whisk in 22/3 cups (300 g) of the cheese, a couple of tablespoons at a time. Stir each addition until it’s completely melted before adding more. When all of the cheese is melted into the sauce, whisk in the horseradish and nutmeg. Turn off the heat.

Spray an 8 × 8-inch (20 × 20-cm) glass baking dish with nonstick cooking spray. Put about one-third of the turnips in the dish and scatter half of the sliced onion over it. Add another layer of one-third of the turnips, half of the onions, and the final third of the turnips on top. Pour the cheese sauce over the whole thing and scatter the last
cup (40 g) of cheese over the top. Bake for 30 to 40 minutes or until golden.

Yield:
6 servings

Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

This Swedish favorite is traditionally made with potatoes. I have no idea how this decarbed version compares, but it’s utterly delicious in its own right. This is the natural side dish to serve with Swedish Meatballs (page 317).

2 turnips

½ head cauliflower

1 onion

2 tablespoons (28 g) butter

1 tablespoon (15 g) anchovy paste

¼ teaspoon salt, or Vege-Sal

¼ teaspoon pepper

½ cup (120 ml) heavy cream

Preheat oven to 400°F (200°C, or gas mark 6).

Peel the turnips and cut them into smallish strips—about the size of fast food French fries. Cut up the cauliflower, too—cut it in strips as much as possible (include the stem), but being cauliflower, it’ll crumble some. That’s fine. Combine the turnips and cauliflower and set aside.

Slice the onion quite thin. Melt the butter in a heavy skillet over medium heat and sauté the onion slices until they’re limp and turning translucent.

Spray an 8 × 8-inch (20 × 20-cm) baking dish with nonstick cooking spray. Layer the turnip/cauliflower mixture and the onions in the baking dish.

Stir the anchovy paste, salt, and pepper into the cream until the anchovy paste is dissolved. Pour this mixture over the vegetables. Bake for 45 minutes and then serve.

Yield:
5 servings

Each with 2 g protein; 6 g carbohydrate; 2 g dietary fiber; 4 g usable carbs.

This is good with anything curried. This combination of seasonings works well with green beans, too.

Oil or butter

1 teaspoon black mustard seed

1 teaspoon turmeric

4 cups (280 g) shredded cabbage

1 teaspoon salt or Vege-Sal

Put a heavy skillet over medium heat. Add a few tablespoons (30 to 45 ml) of oil or butter (I like to use coconut oil) and then the mustard seed and the turmeric. Sauté together for just a minute.

Stir in the cabbage, add the salt or Vege-Sal, and stir-fry for a few minutes, combining the cabbage well with the spices.

Add a couple of tablespoons (30 ml) of water, cover, and let the cabbage steam for a couple more minutes until it is tender-crisp.

Yield:
4 servings

Each with 4 grams of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable carbs and 1 gram of protein.

This is great with the Sauerbrauten on page 401!

1 head red cabbage

1 medium onion, chopped

1 medium Granny Smith apple, chopped

6 slices cooked bacon, crumbled

2 teaspoons salt

1 cup (240 ml) water

3 tablespoons (4.5 g) Splenda

cup (160 ml) cider vinegar

3 tablespoons (45 ml) gin

Whack the head of cabbage in quarters and remove the core. Then whack it into biggish chunks. Put it in a big mixing bowl. Add the onion, apple, and bacon to the cabbage. Toss everything together. Transfer the mixture to a slow cooker. (This will fill a 3-quart cooker just about to overflowing! I barely got the top on mine.)

In a bowl, mix together the salt, water, Splenda, vinegar, and gin. Pour the mixture over the cabbage. Cover the slow cooker, set it to low, and let it cook for 6 to 8 hours.

Yield:
6 servings

Each with 2 g protein, 7 g carbohydrate, 1 g dietary fiber, 6 g usable carbs.

3 slices bacon

4 cups (280 g) shredded cabbage

2 tablespoons (30 ml) cider vinegar

2 teaspoons Splenda

In a heavy skillet, cook the bacon until crisp. Remove and drain.

Add the cabbage to the bacon grease and sauté it until tender-crisp.

Stir in the vinegar and Splenda, crumble in the bacon, and serve.

Yield:
4 servings

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

This hot stir-fried cabbage is fabulous. If you didn’t think cabbage could be exciting, try this! Have the exhaust fan on or a window open when you cook this—when the chili garlic paste hits that hot oil, it may make you cough. It’s worth it!

1 head Napa cabbage

¼ cup (66 g) chili garlic paste

1 teaspoon salt

2 teaspoons Splenda

2 teaspoons toasted sesame oil

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) peanut or canola oil

2 teaspoons rice vinegar

I like to cut my head of Napa cabbage in half lengthwise and then lay it flat-side down on the cutting board and slice it about ½-inch (1.3-cm)
thick. Cut it one more time, lengthwise down the middle, and then do the other half of the head.

Mix together the chili garlic paste, salt, Splenda, toasted sesame oil, and soy sauce in a small dish and set by the stove.

In a wok or huge skillet over highest heat, heat the peanut or canola oil. Add the cabbage and start stir-frying. After about a minute, add the seasoning mixture and keep stir-frying until the cabbage is just starting to wilt—you want it still crispy in most places. Sprinkle in the rice vinegar, stir once more, and serve.

Yield:
4 servings

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

This exotic and tasty dish cooks lightning-fast, so make sure you have everything cut up, mixed up, and ready to go before you start stir-frying.

2 tablespoons (30 ml) lime juice

2 tablespoons (30 ml) Thai fish sauce (nam pla)

teaspoon red pepper flakes

Peanut, canola, or coconut oil

6 cups (420 g) finely shredded napa cabbage

6 scallions, sliced

2 cloves garlic, crushed

cup (23 g) unsweetened, flaked coconut