1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (113 page)

2 pounds (910 g) leg of lamb, cut in 1 inch (2.5 cm) cubes

2 large turnips, cut in ½ inch (1.3 cm) cubes

½ head cauliflower, cut in ½ inch (1.3 cm) cubes or chunks

3 medium onions, sliced

½ cup (25 g) Ketatoes mix

Salt and pepper

Water to cover

½ teaspoon chicken bouillon concentrate

½ teaspoon beef bouillon concentrate

Guar or xanthan

You’ll need the meat and vegetables all cut up before you do anything else; make sure the lamb cubes are well trimmed of all fat. Spray a Dutch oven or large, heavy soup pot with nonstick cooking spray.

Now, put a layer of mixed turnip and cauliflower in the bottom of the pot. Add a layer of onion. Scatter 2 tablespoons (6 g) of the Ketota-toes mix over that and then put in a layer of cubed lamb. Season the lamb with salt and pepper. Now repeat the layers two more times, at which point you should be out of meat and vegetables.

Pour cold water over everything to just barely cover. Put a lid on the pot and set it over the lowest possible heat. Let it simmer for 2 hours.

Take the lid off and stir in the chicken and beef bouillon concentrate. Now, continue to simmer over lowest heat, uncovered, for another 2 hours or so—you’re cooking down the gravy a little.

Finally, using a whisk and guar or xanthan, thicken up the gravy. Add salt and pepper to taste and then serve.

Yield:
8 servings

Each with 29 g protein; 13 g carbohydrate; 5 g dietary fiber; 8 g usable carbs.

Ketchup is an essential ingredient in so many recipes, but store-bought ketchup usually has so much sugar. Recently, commercially-made low-carb ketchup has been appearing in the grocery stores. If you can get this, do so because food manufacturers can get ingredients the home cook cannot, so store-bought low-carb ketchup is lower in carbs than this. If you can’t find low-carb ketchup, however, this is easy to make, tastes great, and is about half the carbs of regular ketchup. Be aware that recipes in this book that list ketchup as an ingredient are analyzed for this homemade version, so if you use commercial low-carb ketchup, the carb counts will be a tad lower.

1 can (6 ounces, or 170 g) tomato paste

cup (160 ml) cider vinegar

cup (80 ml) water

cup (8 g) Splenda

2 tablespoons (20 g) minced onion

2 cloves garlic

1 teaspoon salt

teaspoon ground allspice

teaspoon ground cloves

teaspoon pepper

Put everything in a blender and run it until the onion disappears. Scrape it into a container with a tight lid and store it in the refrigerator.

Yield:
Makes roughly 1½ cups (360 ml), or 12 servings of 2 tablespoons (30 ml)

Each with 1 g protein, 5 g carbohydrate, 1 g fiber, 4 g usable carbs.

If you like Chinese food, make this up and keep it on hand. Then you can just throw any sort of meat and vegetables in your wok or skillet and have a meal in minutes.

½ cup (120 ml) soy sauce

½cup (120 ml) dry sherry

2 cloves garlic, crushed, or 1 teaspoon minced garlic

2 tablespoons (12 g) grated fresh ginger

2 teaspoons Splenda

Simply combine everything and store in a tightly sealed container in the refrigerator.

Yield:
Makes 1 cup (240 ml). Use about 1½ to 2 tablespoons (23 to 30 ml) per serving of stir-fry.

Each serving contains 2 grams of carbohydrates, no fiber, and no protein.

½ teaspoon hot sauce

1 tablespoon (6 g) grated ginger

1 clove garlic, crushed

2 scallions, sliced, including the crisp part of the green

cup (85 g) natural peanut butter

cup (80 ml) coconut milk (You can find this in cans in Asian markets or grocery stores with good international sections.)

2 tablespoons (30 ml) fish sauce (nam pla or nuoc mam)

1½ tablespoons (23 ml) lime juice

2 teaspoons Splenda

Put everything in a blender or in a food processor with the S-blade in place and process until smooth.

Yield:
Makes roughly 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each

4 grams of carbohydrate per serving, and 1 gram of fiber, for a usable carb count of 3 grams; 3 grams of protein.

This is inauthentic because I used substitutes for such traditional ingredients as lemongrass and fish sauce. I wanted a recipe that tasted good but could be made without a trip to specialty grocery store.

1 piece of fresh ginger about the size of a walnut, peeled and thinly sliced across the grain