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Category: Vegetables (Page 11 of 39)

Cauliflower Souffle Recipe

Ingredients:
1/2 cup steamed, mashed cauliflower
4 eggs
1/4 cup cottage cheese (or ricotta)
2 tablespoons grated cheddar cheese
Pinch of nutmeg
Dash of cloves
Salt, pepper to taste
Onion/garlic (optional)

Instructions:

Mix all ingredients together, bake for 20 minutes at 350 degrees. If you use 1/4 cup of heavy cream instead of the cottage/ricotta cheese, it will be more like a quiche than a soufflé.


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Sweet Pickles Recipe

Ingredients:
1  1/2 cups cucumbers, thinly sliced
1 clove garlic, sliced in half
1/2 cup water
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
1/2 cup white or red onions, thinly sliced
1/2 cup apple cider vinegar
2 tsp powdered stevia blend

Instructions:

Place sliced cucumbers in a quart-sized glass jar and set aside.

In a saucepan, add turmeric, mustard seed, celery seed and stevia to the water. Stir and bring to a boil.

Stir in onions and boil for 2 minutes.

Stir in vinegar and cook one minute more.

Pour vinegar mixture over cucumbers and garlic. Push down cucumbers to make sure all are covered with the liquid.

Allow to cool, then cover and refrigerate at least 24 hours before serving.


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Avocado Aperitif Recipe

Ingredients:
1 medium avocado
1 large cucumber
1 lemon; juice of
1/2 cup parsley; chopped
2 cup crushed Ice
Garnish: lemon slices or cucumber peel

Instructions:

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses.

Garnish with lemon slices or cucumber peel.

Serves 4, 6 carbs each.


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Garlic Mashed “Potatoes”

Ingredients:
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

Instructions:

Boil water over high heat.

Cut cauliflower into small pieces. Cook in the boiling water for about 6 minutes, or until well done.

Drain well; do not let the cauliflower cool but pat it very dry between several layers of paper towels.

Use a food processor on pulse and add the hot cauliflower, cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth.

Serve hot with pats of butter.


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Giblet Gravy Recipe

Ingredients:
Giblets and turkey neck
1 stalk celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Separate liver from giblets and refrigerate in Ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. Add veggies and spices.

Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.

Add liver and cook 15 minutes more.

Remove giblets from liquid. Remove bay leaves, then liquefy in blender with veggies.

Chop giblets and add to liquid. Heat and add additional

Salt and pepper to taste.

Serve as a thin “au jus” over turkey and dressing, or continue to cook uncovered to reduce the volume down further.

About 10 carbs in the entire recipe.


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Mashed “Potato” Recipe

Ingredients:
8 Cups cauliflower florets or a small head of cauliflower
1/4 cup ranch dressing
1 green onion thinly sliced

Instructions:

Bring water to boil in large sauce pan.

Add Cauliflower, cook 15 minutes or until cauliflower is very tender.

Drain cauliflower, add dressing and mash until cauliflower is light and fluffy. Sprinkle with onions. Serve.

Makes 8 1/2 cups servings has 50 calories per serving and 6g of Carbohydrates


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Meaty Vegetable Soup Recipe

Ingredients:
1-2 cloves garlic, finely chopped
1/2 onion, chopped
1-1/2-2 cups chopped mixed low-starch veggies (for example, zucchini, yellow crookneck squash, asparagus, broccoli, cauliflower)
1 cup diced stewed tomatoes (seasoned as you like)
2 meal-sized servings of protein – meat, chicken or seafood
Broth (beef, chicken, vegetable, or mushroom)

Instructions:

Heat a couple of teaspoons olive oil in a soup pot or large saucepan and saute the garlic and onion until limp. If you’re cooking the protein fresh in the soup, add small cubes of meat/poultry/seafood now and cook for several minutes, stirring to ensure cooking on all sides and through to the center.

Add the fresh veggies and continue to stir to saute them for a few minutes, until they begin to soften. Add the tomatoes, the broth, and salt and pepper to taste.

If you are using leftover meat, poultry or seafood, add it at this point.

Bring soup to a boil, reduce heat, and simmer for a few minutes (up to about an hour) over low heat.

For a taste delight, sprinkle a teaspoon or two of finely chopped fresh basil or cilantro onto each bowlful just prior to serving. Double or triple or even quadruple the basic recipe of you’ve got a large enough pot to accommodate it and store the extra servings in the fridge for lunches or dinners on subsequent days.


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Sengelese Soup Recipe

(Cold soup, perfect for the summer)

Ingredients:
1 cup chicken soup
1 cup sour cream
1 cup chicken broth
1/4 teaspoon curry powder
1/4 teaspoon tabasco sauce
1 cucumber, shredded
Salt, to taste.

Instructions:

Combine the ingredients. Serve chilled.

Carb Count: 4.5 per serving. Serves 3.


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Creamy Mushroom Soup Recipe

Ingredients:
16 oz. fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream

Instructions:

Preheat oven to 300°F

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.

Do not allow it to boil!

Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

4.5 net grams of carbohydrate per serving. Makes 6 servings.


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Mushroom Spinach Soup Recipe

Ingredients:
1 tablespoon butter
6 ounces fresh mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups beef broth
2 tablespoons dry white wine, optional
2 ounces fresh baby spinach, roughly chopped, about 4 cups loosely packed
1/2 cup heavy cream

Instructions:

Sauté the mushrooms, onion, garlic and seasonings in butter in a large saucepan until lightly browned, 5 minutes.

Add the broth and wine; cook on high heat until reduced by half, about 4 minutes.

Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender.

Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve.

Makes 2-3 servings


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