Dr. Atkins' New Diet Cookbook (10 page)

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OTAL
G
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0.5

16 tablespoons

¼ cup tarragon vinegar

¼ teaspoon seasoned salt

3 turns of pepper mill

6 tablespoons olive oil

2 tablespoons heavy cream

½ teaspoon lemon juice

¼ cup crumbled Roquefort cheese

Beat all ingredients together except cheese. Stir in cheese.

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G
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6.0
G
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T
ABLESPOON
0.4

12 tablespoons

3 tablespoons tarragon vinegar

1 tablespoon lemon juice

½ teaspoon seasoned salt

3 turns of pepper mill

6 tablespoons olive oil

2 tablespoons vegetable oil

½ teaspoon Dijon mustard

¼ teaspoon dry mustard

Beat all ingredients together until well blended.

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G
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4.7
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T
ABLESPOON
0.4

32 tablespoons

½ cup tarragon vinegar

¾ teaspoon salt

¼ teaspoon cracked pepper

1½ cups olive oil (or ½ cup olive oil and 1 cup vegetable oil)

1 teaspoon chopped green olives

1 teaspoon chopped parsley

3 tablespoons sour cream

1 yolk from hard-boiled egg, finely chopped

Mix vinegar, salt, and pepper. Add oil, olives, parsley, sour cream, and chopped yolk.

Beat well with fork. Chill for several hours.

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G
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9.3
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T
ABLESPOON
0.3

10 tablespoons

2 tablespoons olive oil

4 tablespoons vegetable oil

2 tablespoons tarragon vinegar

1 teaspoon seasoned salt

1 teaspoon Dijon mustard

¼ teaspoon garlic powder

1 tablespoon mayonnaise

¼ teaspoon sugar substitute

Put all ingredients in screw-top jar. Close jar and shake until everything is well blended. Refrigerate.

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G
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3.8
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S
ERVING
0.4

20 tablespoons

6 scallions

1 kosher dill pickle

2 tomatoes

½ teaspoon garlic powder

1 teaspoon seasoned salt

2 tablespoons olive oil

2 tablespoons tarragon vinegar

2 tablespoons mayonnaise

Chop scallions, pickle, and tomatoes together in wooden chopping bowl. Add rest of ingredients and mix well. Refrigerate.

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G
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18.8
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T
ABLESPOON
0.9

19 tablespoons

½ cup sour cream

½ cup mayonnaise

2 tablespoons tomato sauce

½ teaspoon Worcestershire sauce

½ teaspoon celery seed

½ teaspoon seasoned salt

Combine all ingredients in a screw-top jar. Shake well. Refrigerate.

T
OTAL
G
RAMS
9.1
G
RAMS PER
T
ABLESPOON
0.5

16 tablespoons

4 tablespoons tarragon vinegar

2 tablespoons olive oil

6 tablespoons safflower oil

2 tablespoons chopped olives

¼ teaspoon dry mustard

1 teaspoon Dijon mustard

1 teaspoon lemon juice

¼ teaspoon garlic powder

2 teaspoons dry dill (or 3 tablespoons chopped fresh dill)

½ packet sugar substitute

1 organic egg, beaten until frothy

Place all ingredients in a screw-top jar. Shake well. Refrigerate.

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OTAL
G
RAMS
9.0
G
RAMS PER
T
ABLESPOON
0.6

14 tablespoons

4 tablespoons tarragon vinegar

2 tablespoons olive oil

6 tablespoons safflower oil

1 teaspoon lemon juice

½ teaspoon curry

1 tablespoon sour cream

¼ teaspoon garlic powder

1 teaspoon sesame seeds

½ teaspoon seasoned salt

1 organic egg, beaten until frothy

Place all ingredients in a screw-top jar. Shake well. Refrigerate.

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G
RAMS
7.4
G
RAMS PER
T
ABLESPOON
0.5

14 tablespoons

½ cup olive oil

¼ cup wine vinegar

1 clove garlic, minced

½ teaspoon seasoned salt

¼ teaspoon pepper

Combine all ingredients in a screw-top jar. Shake well. Refrigerate. Shake again before serving.

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OTAL
G
RAMS
5.1
G
RAMS PER
T
ABLESPOON
0.4

14 tablespoons

4 tablespoons tarragon vinegar

2 tablespoons olive oil

6 tablespoons safflower oil

1 teaspoon lemon juice

¼ teaspoon dry mustard

2 teaspoons Dijon mustard

1 teaspoon grated Parmesan cheese

¼ teaspoon garlic powder

1 teaspoon seasoned salt

½ packet sugar substitute

1 organic egg, beaten until frothy

Place all ingredients in a screw-top jar. Shake well. Refrigerate.

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G
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7.4
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ERVING
0.5

4 servings

½ pound spinach, steamed and drained

1½ pounds beef tenderloin

6 tablespoons hot sesame oil

4 tablespoons Tamari soy sauce

pepper to taste

½ pound shiitake mushrooms, sliced thin

1 onion, sliced thin

4 ounces bamboo shoots, cut into thin strips

3 stalks celery, cut into thin strips

2 tablespoons sake

½ cup
Beef Stock
(
page 70
)

Drain spinach well. Cut meat into thin strips and sauté in a large skillet using half of the hot sesame oil. Brown meat on both sides. Sprinkle with 2 tablespoons soy sauce and pepper. Remove meat from skillet. Put mushrooms, onion, bamboo shoots, and celery into skillet with remaining oil. Sauté for 3 minutes. Return beef to pan, add spinach and toss with remaining soy sauce, sake, and stock. Cook over low heat for 6–8 minutes or to desired doneness.

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G
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37.2
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S
ERVING
9.3

6 servings

1 3–4 pound frying rabbit

½ cup olive oil plus olive oil for sautéing

juice of 1 large lemon

½ teaspoon rosemary

½ teaspoon fennel seeds

½ teaspoon seasoned salt

8 cloves garlic, minced

1 large onion, sliced thin

4 small carrots, sliced thin

2 bay leaves

¼ pound thick-sliced bacon

1 cup shiitake mushrooms, sliced

2 cups
Chicken Stock
(
page 68
)

Wash and dry rabbit.

Mix ½ cup olive oil, lemon juice, rosemary, fennel, salt, and garlic in a large bowl. Add onions and carrots.

Spread ½ of vegetable mixture on bottom of a roasting pan. Place rabbit pieces on top. Top with remaining vegetable mixture. Place bay leaves on top. Cover pan and place in refrigerator for 2 days. Sprinkle with olive oil daily.

To cook:

Remove rabbit from vegetable mixture, and save the vegetables.

Slice bacon into bite-size pieces and brown in a large skillet. Add ½ cup olive oil to skillet and brown rabbit pieces well on all sides. Remove and set aside.

Drain vegetable mixture. Place vegetables in hot skillet and lightly brown. Add rabbit back into skillet, cover with
Chicken Stock
, heat to a simmer. Cover and cook for 1½ hours, or until very tender.

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G
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58.4
G
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S
ERVING
9.7

6 servings

3½ pound rump roast

½ teaspoon garlic powder

1 teaspoon seasoned salt

2 medium onions, sliced

3 tomatoes, skinned and quartered

2 cloves of garlic

Rub garlic powder and seasoned salt into the meat. Place in refrigerator for ½ hour.

Place onions and garlic in a food processor. Push tomatoes through a strainer to rid them of seeds and place tomato pulp in food processor. Puree.

Place meat in a large pot. Cover with tomato sauce and simmer for 1½ hours. Turn meat and simmer about 1½ hours more or until fork-soft. Remove meat from pot to a wooden cutting board to cool. Place sauce in refrigerator to allow fat to rise to top. When meat is cool, slice. Remove fat that has formed on the sauce and place meat back in the sauce. Warm and serve.

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35.5
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5.9

THE HAMBURGERS

6 servings

2 pounds beef, ground

1 tablespoon chives, chopped

¾ teaspoon tarragon, crumbled

2 teaspoons seasoned salt

¼ cup fresh parsley, chopped

¼ cup scallions, minced

1 small tomato, diced

1 egg, beaten

6 ounces Cheddar cheese, coarsely grated

3 tablespoons butter, melted (optional)

Combine beef, chives, tarragon, salt, parsley, scallions, tomato, and egg. Mix well.

Shape into 12 equal balls. Flatten each ball to pancake shape. Divide cheese into 6 piles. Press cheese together. Place 1 pile of cheese in the center of 6 of the meat pancakes. Place second burger pancake on top. Press edges together to seal.

Dr. Atkins likes to cook these on an outdoor grill. If one is not available, broil in oven or sauté with butter in a nonstick skillet for five minutes on each side.

T
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G
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12.3
G
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S
ERVING
2.1

2 servings

4 tablespoons butter

½ cup onions, chopped

1 pound beef, ground

½ teaspoon seasoned salt

½ teaspoon pepper

½ teaspoon sage

Melt 2 tablespoons butter in a skillet. Sauté onions until golden. Remove and set aside.

Combine beef, salt, pepper, and sage with onions and mix well. Shape into patties. In same skillet melt remaining 2 tablespoons butter. Sauté for 5 minutes on each side.

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7.3
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S
ERVING
3.6

6 servings

2 pounds beef, ground

1 teaspoon seasoned salt

1 tablespoon parsley, chopped

⅛ teaspoon basil

⅛ teaspoon oregano

2 eggs, beaten

1 package fried pork rinds, crushed

¼ cup olive oil

6 slices mozzarella cheese

½ recipe
Pasta Sauce
(
pages 179
–
180
)

3 tablespoons grated Parmesan cheese

Preheat oven to 400° F.

Mix beef with salt, parsley, basil, and oregano

Shape into 6 patties ½-inch thick.

Dip patties into eggs, then coat with crushed pork rinds. Sauté patties in hot olive oil until well browned on both sides. Arrange in a shallow baking dish. They must not be touching. Top each patty with a slice of mozzarella cheese. Pour on
Pasta Sauce
. Sprinkle with Parmesan cheese. Bake for 15 minutes.

T
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G
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66.2
G
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S
ERVING
11.0

2 servings

2 tablespoons butter

1 pound beef, ground

¼ cup crumbled feta cheese

¼ cup finely chopped black olives

½ teaspoon seasoned salt

½ teaspoon pepper

Melt butter in a heavy skillet.

Mix remaining ingredients, and shape into patties.

Sauté hamburgers for 5 minutes on each side.

T
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G
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3.4
G
RAMS PER
S
ERVING
1.7

2 servings

2 tablespoons butter