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Category: Seasonings (Page 3 of 10)

Veloute Sauce Recipe

Ingredients:
1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste

Instructions:

Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.

Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.

Season with salt, pepper and lemon juice, adding a little at a time.  Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

7 g. Carbohydrates


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Herb Bouquet Recipe

Ingredients:
3 or 4 sprigs parsley
1 sprig thyme
1 bay leaf
1 sprig dill

Instructions:

Tie herbs together and drop into simmering soup, stews, braised dishes and sauces as flavoring. Take out before serving.

The recipe makes one herb bouquet. It can be changed with more or less of the herbs, according to taste.


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Salmon Pepper Dip Recipe

Ingredients:
1 large green sweet Pepper
1 8-ounce cream cheese
2 tablespoons cream
1/2 cup thinly sliced green onions (4-6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobo sauce*
4 ounces hot-style smoked salmon, flaked with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters, removing stem, seeds and membraines. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4-5 inches from the heat for 10-15 minutes or until peopper skings are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and cream until smooth.

Reserve 1/4 cup of the green onions, stir the remaining green onions, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper.. Spread mixture in a 1-quart au gratin dish.

Bake for 25 minutes or until heated through stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices or other veggies.

Carbs per Serving: 6 G. Servings: 12 (1/4 cup dip and 6 cucumber slices each).

*When working with chile pepers, wear plastic gloves. These peoppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.


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Sweet Barbeque Sauce Recipe

Ingredients:
1 cup tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon vinegar
1 teaspoon liquid smoke (gives barbeque flavor = 0 carbs)
1 packet Stevia

Instructions:

Combine all ingredients and cook over low heat for 10 minutes.

23 carbs, per serving = 1.15 grams per tablespoon


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Grecian Steak Salad Recipe

Ingredients:
2 boneless beef top loin steaks, cut 1 inch thick (approx. 8 oz. each)
1/2 cup Italian dressing
3 tablespoons grated Parmesan cheese
3 tablespoons finely chopped ripe kalamata olives
1/2 teaspoon salt
10 oz mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges

Seasoning:
1 tsp. garlic powder
1 tsp. dried oregano leaves, crushed
1/4 tsp. pepper

Instructions:

In small bowl, combine seasoning ingredients. Remove 1 1/2 teaspoons seasoning mixture; press evenly into both sides of each beef steak.

To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.

Heat large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15 minutes for medium rare to medium doneness; turn once.

Carve steaks crosswise into thin slices. Season with salt.

In large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently to coat. Serve immediately.

Makes 4 servings.


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Taco Salad Recipe

Ingredients:
1lb hamburger
1 packet of taco seasoning (low carb)
1 head of iceberg lettuce
8 ounces of grated cheese (4 cheddar and 4 mozzarella)
1 tomato
4 ounces of sour cream

Instructions:

Cook hamburger on a skillet, with 2-3 ounces of water and seasoning mix. Cook until done.

Chop lettuce. Dice tomato.

Mix meat, sour cream, cheese and tomatoes together then put on the lettuce & tomatos to create a salad.


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Five Spice Chicken Recipe

Ingredients:
3 lbs chicken
1/3 cup soy sauce
1/4 cup light olive oil
1 teaspoon garlic powder (or two garlic cloves, pressed)
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1 tablespoon dry sherry

Instructions:

Combine all ingredients except chicken, and use as marinade. Then, marinate chicken at least an hour, but can marinate overnight.

Bake in a 375 F. oven (baste once or twice), or grill, for about 45 minutes or until done.


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Cajun Cornish Hen Recipe

Ingredients:
1 rock cornish hen, giblets removed
2 tbsp cajun seasoning blend
1/3 cup butter
Salt and pepper to taste

Instructions:

Thaw the chicken. Thoroughly rinse the bird under cold running water, and pat dry with paper towels.

Preheat the oven to 350F

Place the bird breast-side up on your cutting board. Pat the surface with the cajun seasoning, on both sides of the bird. Make sure all exposed skin is covered. Don’t worry about the cavity of the bird.

Melt the 1/3 cup of butter. Place the bird in a casserole dish, and slowly pour the butter over the top of the bird. If the seasoning washes off into the butter, that’s okay, just sprinkle a little extra over the uncovered parts of
the bird.

Place the bird in the oven, uncovered. Bake at 350F for 1 hr 20 mins, using the turkey baster to baste the bird with the butter about every 10-15 minutes. The surface of the bird should be crisp when done.

Serves 1


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Pheasant Roast Recipe

Ingredients:
1 Pheasant
1 bay leaf
Few celery leaves
4 slices bacon
Butter
1 Onion, sliced
1 cup chicken broth
Salt and pepper to taste
2 cloves garlic, crushed
1 lemon, sliced
2 oz salted butter
1 small can of mushrooms

Instructions:

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf, garlic, celery leaves and lemon in cavity. Tie legs together with string. Turn wings under. Cover breast with bacon and cheesecloth soaked in melted butter.

Place bird in baking pan and arrange onions around bird. Pour chicken broth over bird. Roast in pre-heated oven for one hour or until tender. Baste frequently with liquid.


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Caribou Burgers Recipe

Ingredients:
1 lb ground caribou
4 oz ground pork
Salt
Fresh ground black pepper
1/2 medium Onion, chopped
Your favorite burger spices, herbs and condiments to taste
1 egg, to bind the ingredients

Instructions:

Because caribou has so little fat, you’ll need to add some pork for a juicy burger.

Mix all the ingredients handling as little as possible.

Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook until desired doneness.


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