Dr. Atkins' New Diet Cookbook (15 page)

2 tablespoons chives, minced

2 cups grated fontina cheese

4 ounces frozen or canned, drained crabmeat

1½ cups heavy cream

Preheat oven to 300° F.

Place toasted almonds on the bottom of 9-inch pie plate.

Put eggs and yolks in bowl and beat well. Add mustard, salt, chives, cheese, and crabmeat.

Scald heavy cream by bringing it right to the boiling point (do not boil).

Add heavy cream to mixture and pour into pie plate.

Bake for 1 hour.

T
OTAL
G
RAMS
40.7
G
RAMS PER
S
ERVING
5.1

4 servings

¾ cup onion, chopped

¼ cup olive oil

2 tablespoons curry powder

1 pound lump crabmeat, flaked and picked over for bones

2 tablespoons fresh parsley, minced

¼ teaspoon crushed red pepper

2 tablespoons lemon juice

½ teaspoon seasoned salt

½ teaspoon black pepper

¼ teaspoon oregano

½ cup grated Parmesan cheese

2 tablespoons butter

1 lemon, cut into wedges

Preheat broiler
.

Sauté onion in oil until soft. Add curry powder and cook, stirring constantly, for 1 minute.

Stir in crabmeat, parsley, and red pepper, and sauté for 2 minutes. Add lemon juice, salt, pepper, and oregano. Sauté for 1 minute more.

Divide crabmeat mixture among 4 buttered scallop shells or small baking cups, sprinkle each serving with Parmesan cheese, and dot tops with butter. Put shells under broiler for 2-3 minutes, or until cheese is golden. Serve with wedges of lemon.

T
OTAL
G
RAMS
26.6
G
RAMS PER
S
ERVING
6.7

4 servings

1 pound fresh whitefish cut into bite-size pieces

½ pound medium shrimp, shelled and deveined

½ pound bay scallops

juice of 6 limes

juice of 4 lemons

3 tablespoons garlic, minced

6 slices ginger root, peeled

1 medium onion, sliced thin

1 teaspoon cilantro, minced

Wash and dry fish and shellfish. Mix all remaining ingredients together. Place in a glass baking dish just large enough to fit fish, shrimp, and scallops. Mix fish, shellfish, and citrus mixture and refrigerate for 2 days until fish and shellfish “cook.” The fish and shellfish will be opaque and appear to have been cooked.

Serve cold.

T
OTAL
G
RAMS
49.6
G
RAMS PER
S
ERVING
12.4

12 crepes

1 recipe
Pasta Sauce
(
pages 179
–
180
)

1 recipe
Pasta
(
page 155
)

Stuffing for Pasta:

1 pound ricotta cheese

6 ounces mozzarella cheese

2 teaspoons parsley

5 tablespoons grated Parmesan cheese

2 eggs

Preheat oven to 300° F.

Prepare 7 cups
Pasta Sauce
and 12
Pasta Crepes
; set aside.

In a bowl mix ricotta cheese, mozzarella cheese, parsley, 2 tablespoons Parmesan cheese, and eggs.

Cover the bottom of large baking pan with thin layer of
Pasta Sauce
.

Place about 3 full tablespoons of ricotta mixture in center of crepe. Roll crepe around stuffing. Place crepe in baking pan, seam side down. Repeat with each crepe, placing them side by side in baking pan. Pour remaining sauce over crepes.

Sprinkle remaining 3 tablespoons Parmesan cheese on top. Bake for 20 minutes.

T
OTAL
G
RAMS
97.0
G
RAMS PER
M
ANICOTTI
7.6

8 servings

1 pound ricotta cheese, pressed of liquid

½ pound cream cheese or Boursin cheese

3 eggs, beaten

2 tablespoons soy flour

dash of salt, cayenne pepper, and nutmeg

½ pound sweet butter, melted

½ cup grated Parmesan cheese

Push ricotta cheese and cream cheese through a fine strainer. (The easiest and fastest way is with your hands.)

Beat eggs into mixture with electric or rotary beater. Blend in soy flour and seasonings. Refrigerate for about 1 hour. Bring large pot of water to rolling boil. Lower heat to simmer. Drop cheese mixture into water by teaspoonfuls. (They will drop and then rise to the top.)

Allow gnocchi to poach (simmer on top of water) for about 20 minutes. Remove gnocchi carefully with a slotted spoon and allow to drain on paper towel.

Melt ¼ pound butter in large baking dish. Place drained gnocchi in dish. Cover with remaining melted butter and grated Parmesan cheese.

Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.

The substitution of Boursin for cream cheese will give you a much spicier gnocchi. Adding ¼ package of frozen spinach that has been thawed and squeezed dry makes a delicious Spinach Gnocchi.

T
OTAL
G
RAMS
27.2
G
RAMS PER
S
ERVING
3.4

6 servings

1 recipe
Pasta
(
page 155
)

1½ pounds pork, ground

3 cloves garlic, minced

3 teaspoons chili powder

3 tablespoons cider vinegar

1 tablespoon oil

3 tablespoons chopped onion

1 8-ounce can tomato sauce

1 cup water

½ teaspoon cumin

1 teaspoon chili powder

6 drops Tabasco sauce, or to taste

1 teaspoon salt, or to taste

1½ cups shredded Cheddar cheese

Prepare
Pasta
recipe. Place
Pasta
on wax paper, and set aside.

Preheat oven to 350° F.

In bowl combine ground pork, garlic, 2 teaspoons chili powder, and vinegar.

Heat oil in skillet, and sauté onion over medium heat for 3 or 4 minutes until soft.

Add pork mixture to onion, and brown. Cook thoroughly. Pour off all fat. Set aside.

Sauce:

In saucepan combine tomato sauce, water, cumin, chili powder, Tabasco sauce, and salt. Simmer for ½ hour.

Pour ½ cup sauce in 13×9-inch baking pan. Fill crepes with 2 tablespoons pork and 1 tablespoon cheese. Fold over and place crepes seam side down in baking pan. Repeat until you use all crepes. Pour remaining sauce over all. Bake for 15 minutes. Cover with remaining cheese. Bake for 5 minutes more or until cheese is hot and bubbly.

T
OTAL
G
RAMS
44.4
G
RAMS PER
S
ERVING
7.4

12 crepes

⅓ cup soy flour

½ cup water

3 eggs

1 tablespoon oil

Put all ingredients in blender. Blend until smooth. Use a crepe pan or a 5- or 6-inch skillet. Cover bottom of pan lightly with small amount of oil. When pan is hot enough to sizzle a drop of water, pour about 3 tablespoons of crepe mixture into pan. Tilt pan to distribute mixture evenly. Crepes should be thin. Lightly brown on both sides (about 1 minute on each side). Place on wax paper until all crepes are finished.

The crepes are very delicate, so handle carefully. If you have trouble the first time, try again. Oil pan again if necessary.

They can be made a day ahead and stored in refrigerator separated by sheets of wax paper.

T
OTAL
G
RAMS
10.8
G
RAMS PER
S
ERVING
0.9

4 servings

3 chicken livers

1 boned chicken breast

4 tablespoons butter

5 thin slices prosciutto ham

¼ teaspoon marjoram

¾ cup grated Parmesan cheese

1 recipe
Cream Sauce
(
page 177
)

1 recipe
Pasta
(
page 155
)

Sauté chicken livers and chicken breast in butter over medium heat until brown on both sides. Grind livers, chicken breast, and prosciutto in food grinder with medium blade. Mix in marjoram and ½ cup grated Parmesan cheese. Add 10 tablespoons
Cream Sauce
. Place 2 tablespoons chicken mixture in center of each crepe. Roll up crepes.

Butter baking dish, and place crepes seam side down. Cover with remaining sauce and Parmesan cheese. Bake for 1½ hours.

T
OTAL
G
RAMS
13.0
G
RAMS PER
S
ERVING
3.3

12 slices

1 tablespoon unbleached flour

1 tablespoon whole wheat flour

1 tablespoon sesame seeds

1 tablespoon cornmeal

½ teaspoon baking powder

2 eggs, separated

1 packet sugar substitute

⅛ teaspoon seasoned salt

2 tablespoons ricotta cheese, whole milk

2 tablespoons butter

⅛ teaspoon cream of tartar

1 tablespoon pumpkin seeds

Preheat oven to 350° F.

Mix flours, seeds, cornmeal, and baking powder together. Beat in egg yolks. Sprinkle with sugar substitute and seasoned salt. Mix cheese with butter. Add dry ingredients to cheese mixture and blend well.

Beat egg whites with cream of tartar until stiff. Fold into cheese mixture.

Spoon into a small, oiled loaf pan. Sprinkle with pumpkin seeds and bake for 50 minutes. Cool on a wire rack.

T
OTAL
G
RAMS
24.6
G
RAMS PER
S
ERVING
2.1

12 slices

2 tablespoons unbleached flour

1 tablespoon whole wheat flour

1 tablespoon rye flour

1 tablespoon caraway seeds

½ teaspoon baking powder

1 packet sugar substitute

2 eggs, separated

⅛ teaspoon seasoned salt

2 tablespoons ricotta cheese

2 tablespoons butter, melted

⅛ tablespoon cream of tartar

Preheat oven to 350° F.

Mix flours and caraway seeds together. Beat in egg yolks and sprinkle with seasoned salt and sugar substitute. Mix cheese with butter, add dry ingredients, and blend well. Beat egg whites with cream of tartar until stiff. Spoon into a small oiled loaf pan and bake for 50 minutes. Remove from oven and cool on rack.

T
OTAL
G
RAMS
23.7
G
RAMS PER
S
ERVING
2.0

12 slices

2 tablespoons unbleached flour

1 tablespoon whole wheat flour

1 cup zucchini, grated and pressed to remove liquid

½ teaspoon baking powder

¼ teaspoon seasoned salt

1 packet sugar substitute

2 eggs, separated

2 tablespoons ricotta cheese

2 tablespoons grated Parmesan cheese

⅛ teaspoon cream of tartar

10 walnuts

Preheat oven to 350° F.

Mix flours, salt, sugar substitute, baking powder, and zucchini. Beat in one egg yolk at a time. Mix in ricotta and Parmesan cheeses. Beat egg whites with cream of tartar until stiff. Spoon into small loaf pan and place walnut halves on top.

Bake for 50 minutes. Remove from oven and cool on a rack.

T
OTAL
G
RAMS
34.7
G
RAMS PER
S
ERVING
2.9

8 servings

1 large eggplant, cut into ½-inch slices

4 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 pound chuck, ground

1 8-ounce can tomato sauce

1 cup water

1 teaspoon oregano

½ cup grated Parmesan cheese

1 8-ounce package mozzarella cheese, sliced

Preheat oven to 350° F.

Soak eggplant in salted water for 1 hour. Dry with paper towels.

Heat 2 tablespoons olive oil in a skillet and lightly brown chopped onion. Add garlic and sauté one more minute. Add ground chuck, stir and cook. When meat turns brown, add tomato sauce and water. Simmer for 15 minutes. Place remaining olive oil in a separate large skillet over medium heat, and sauté a few eggplant slices at a time until golden brown; add a little more oil if needed.

Oil a baking dish and arrange half of the eggplant slices on the bottom. Cover with half of the tomato mixture. Sprinkle with half of the Parmesan cheese and half of the mozzarella. Repeat these layers.

Bake for 25 to 30 minutes until golden brown.

T
OTAL
G
RAMS
62.6
G
RAMS PER
S
ERVING
7.8

6 servings

1 pound broccoli

1 recipe
Cheese Sauce
(
page 183
)

Prepare broccoli by removing hard stem and reserving florets. Place in a steamer and steam for 10 to 15 minutes, depending on how soft you like your vegetables. Serve with
Cheese Sauce
(3 tablespoons per serving).