Dr. Atkins' New Diet Cookbook (12 page)

salt and pepper to taste

1 leg of lamb, boned and flattened

Preheat oven to 300° F.

Melt 1 tablespoon butter in heavy skillet. Add ground meat, onion, and garlic. Brown lightly on all sides. Pour wine in pan slowly, and cook for 2 minutes. Add tomato sauce, dill, and parsley. Cook over medium heat for 10 minutes or until liquid has been absorbed. Remove from heat. Sprinkle with Parmesan cheese, salt, and pepper. Wipe lamb with damp cloth. Sprinkle with salt and pepper.

Spread ground meat mixture on lamb and roll up carefully. Use skewers to fasten it or tie with string.

Melt 1 tablespoon butter in medium-size roasting pan. Add lamb roll. Brown over medium heat.

Bake for 2 hours or until meat is tender. (If the pan gets dry, add 2 or 3 tablespoons water to pan.)

T
OTAL
G
RAMS
25.3
G
RAMS PER
S
ERVING
3.2

6 servings

2 3-pound lamb loins, boned and trimmed of fat, bones reserved

3 bay leaves

3 ribs of celery, chopped

6 black peppercorns

4 cups water

1 clove garlic, quartered

1 onion, chopped

¼ cup walnut oil

salt and freshly ground pepper to taste

2 cups heavy cream

3 tablespoons white horseradish, drained

2 tablespoons snipped chives

Place lamb bones, bay leaf, celery, and peppercorns in 4 cups of water. Bring water to a boil, skimming broth, and simmer mixture until liquid is reduced to about 2½ cups. Strain stock through a fine sieve into a pan. Add garlic and onions. Bring liquid to a boil. Simmer until it is reduced to 1½ cups. Strain the stock.

In a large skillet, heat oil over medium heat until it is hot (do not allow it to smoke). Season lamb with salt and pepper and brown in oil. Turn lamb to brown well on all sides. Remove lamb from oil, cool for 10 minutes, and slice it into ½-inch-thick slices. Arrange it on a platter and keep it warm. Return stock to skillet, and stir in cream and horseradish. Gently simmer sauce until it thickens (do not boil). Adjust seasonings and spoon over lamb. Garnish with chives.

T
OTAL
G
RAMS
29.2
G
RAMS PER
S
ERVING
4.9

6 servings

⅛ cup garlic oil

¼ cup olive oil

2 tablespoons tarragon vinegar

1 teaspoon water

freshly cracked black pepper

3 pounds sirloin steak

8 Italian plum tomatoes, cut into strips (1 cup)

2 cloves garlic, crushed

1 tablespoon chopped parsley

1 teaspoon oregano

⅛ teaspoon seasoned salt

4 tablespoons pine nuts

½ packet sugar substitute

Combine garlic oil with ⅛ cup olive oil, vinegar, water, and pepper. Place steak in mixture and marinate in refrigerator for at least 2 hours, preferably overnight. Heat remaining olive oil, and add tomatoes, garlic, parsley, oregano, salt, and pine nuts. Cook over medium heat for 3 minutes. Remove from heat, add sugar substitute, and keep warm. Broil steak to desired doneness, slice, and pour mixture over it. Serve immediately.

T
OTAL
G
RAMS
21.9
G
RAMS PER
S
ERVING
3.7

6 servings

1 medium cabbage

1½ pounds lamb or beef, ground

4 tablespoons diced onion

4 tablespoons chopped parsley

2 eggs

1 teaspoon salt

pepper to taste

⅓ cup tomato sauce

Sauce:

1 cup chopped cabbage

½ cup water

⅔ can tomato sauce (6 ounces)

2 tablespoons lemon juice

2 packets sugar substitute

Clean cabbage and remove any damaged leaves. Pour boiling water over cabbage. Cover and let stand for ½ hour. Mix ground meat, onion, parsley, eggs, salt, pepper, and tomato sauce together.

Drain cabbage, core, and separate leaves.

To stuff:

Use 12 leaves. Put 3 full tablespoons of meat mixture in center of each leaf. Bring sides up over filling and roll leaf up. Set aside.

Sauce:

Chop remaining cabbage (the core and leaves not suitable for stuffing). Heat water in medium-size pot. Bring to boil. Add chopped cabbage, tomato sauce, salt, lemon juice, and sugar substitute. Reduce heat, cover, and simmer for 15 minutes.

Remove 1 cup sauce and set aside. Place cabbage rolls in pot with remaining sauce as close together as possible. Pour reserved sauce over cabbage rolls. Cover. Simmer for 1½ hours.

T
OTAL
G
RAMS
61.6
G
RAMS PER
S
ERVING
10.2

4 servings

4 pounds pork spareribs (or beef ribs)

1 tablespoon paprika

2 teaspoons chili powder

¾ teaspoon salt

½ teaspoon dry mustard

¼ teaspoon garlic powder

⅛ teaspoon pepper

Preheat oven to 450° F.

Place single layer of ribs, meaty side down, in shallow roasting pan. Roast for ½ hour. Drain off fat. Combine rest of ingredients, sprinkle evenly over ribs.

Reduce oven to 350° F. Roast, meaty side up, for spareribs ½–1 hour longer. (Beef ribs will take about 1 hour longer.)

T
OTAL
G
RAMS
7.2
G
RAMS PER
S
ERVING
1.8

6 servings

garlic powder

3 pounds of any cut of steak (cut with pockets)

½ pound shiitake mushrooms

½ teaspoon thyme

3 sprigs parsley, chopped

5 slices smoked ham

2 tablespoons sweet butter

2 shallots or 1 small onion, finely chopped

1 clove garlic, chopped

2 tablespoons dry white wine

Rub garlic powder on steak and set aside.

Chop together mushrooms, thyme, parsley, and ham in large wooden chopping bowl.

Heat butter over low flame until melted. Brown shallots and garlic in butter. Add mushroom mixture and cook for 3 minutes, stirring occasionally. Add wine and cook 1 more minute. Remove from heat and spoon mushroom mixture into pockets in steak. Stuff firmly, and sew closed with a trussing needle and thread.

Broil steak to desired doneness.

Serve with hot
Parsley Butter Sauce
,
page 183
.

T
OTAL
G
RAMS
17.5
G
RAMS PER
S
ERVING
2.9

6 servings

6 ½-inch slices of boneless pork loin

salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons shallots, chopped

¼ cup dry white wine

2 teaspoons brandy

¾ cup
Chicken Stock
(
page 68
)

2 packets sugar substitute

1 tablespoon Dijon mustard

Season pork well with salt and pepper.

Heat oil in a large skillet over medium heat. Do not allow it to smoke. Brown pork in oil. Remove pork, lower heat, and add shallots. Cook them for about 3 minutes. Pour in wine and brandy and simmer until liquid has evaporated. Add stock and sugar substitute. Whisk mixture as it boils until liquid is reduced by half. Add pork and simmer for about 2 minutes until pork is warm and has absorbed some sauce. Remove pork to a serving plate. Whisk mustard into sauce, correct seasonings, and spoon remaining sauce over pork.

T
OTAL
G
RAMS
7.2
G
RAMS PER
S
ERVING
1.2

8 servings

1 5-pound chicken, cut into 8 pieces

½ cup olive oil

4 tablespoons butter

⅓ cup chopped onion

½ pound shiitake mushrooms, sliced

3 cloves garlic

¾ cup dry white wine

2 bay leaves

1 teaspoon basil

½ teaspoon freshly ground black pepper

5 tablespoons tomato sauce

seasoned salt to taste

2 tablespoons brandy

In a large skillet, sauté chicken in olive oil until light golden brown, about 20 minutes.

Heat butter in a separate skillet until melted; add onion and mushrooms and sauté until golden. Add garlic. Cook for 4 more minutes. Spoon mushrooms, onions, and garlic over chicken. Pour on wine. Add bay leaves, basil, and pepper. Simmer for about 8 minutes, uncovered. Stir in tomato sauce. Salt to taste. Cook, uncovered, over low heat for 15 more minutes. Add brandy, and serve.

T
OTAL
G
RAMS
31.1
G
RAMS PER
S
ERVING
3.8

4 servings

1 chicken, quartered

½ teaspoon oregano

¼ teaspoon garlic powder

¼ cup butter
(½ stick)

salt and pepper to taste

juice of 2 lemons (6 to 8 tablespoons)

Preheat oven to 400° F.

Sprinkle chicken with oregano and garlic powder. Melt butter in roasting pan or casserole. Add chicken; turn to coat. Sprinkle with salt and pepper.

Roast chicken skin side up, uncovered, for 30 minutes or until golden brown. Turn pieces over and continue roasting until brown (about 30 more minutes). Reduce heat to 300° F. and cook until tender. Squeeze lemon juice over chicken.

Cover and let sit in turned-off oven for 15 minutes.

Remove to platter and serve.

T
OTAL
G
RAMS
6.2
G
RAMS PER
S
ERVING
1.6

8 servings

4 slices thick-sliced bacon

7 tablespoons butter

1 4-pound chicken, cut into 8 pieces

1 teaspoon seasoned salt

¼ cup cognac (or brandy)

1 cup dry red wine

1 cup
Chicken Stock
(
page 68
)

¼ teaspoon garlic powder

¾ teaspoon thyme

1 bay leaf

4 medium-size onions, sliced

½ pound shiitake mushrooms, sliced

chopped chives

Dice bacon and sauté in 4 tablespoons butter in large skillet until brown. Remove bacon from skillet and save.

Wash and thoroughly dry chicken. Brown in bacon fat and season with salt.

Put bacon back in pan, cover, and simmer for about 10 minutes.

Heat cognac in small pan. Ignite, and pour over chicken. Add wine, stock, garlic powder, and thyme. Add bay leaf to chicken, cover and simmer for 45 minutes. Remove chicken and keep warm.

Boil liquid in pan until it reduces by half.

In a separate pan, sauté onions and mushrooms in remaining 3 tablespoons butter until onions are golden.

Put chicken back into skillet. Cover with mushrooms and onions. Simmer for 5 minutes. Garnish with chives.

T
OTAL
G
RAMS
39.8
G
RAMS PER
S
ERVING
5.0

4 servings

4 boneless chicken breasts

2 eggs, beaten

½ package fried pork rinds, crushed

3 tablespoons butter

½ cup Sautérne

1 cup
Chicken Stock
(
page 68
)

1 clove garlic, crushed

dash of marjoram

dash of basil

⅓ cup cream

½ pound spinach, cooked
*

¼ cup grated Parmesan cheese

Preheat oven to 350° F.

Dip chicken in eggs and dredge in crushed pork rinds until well coated. Sauté in butter until chicken begins to brown. Turn once. Lower heat. Add wine and cook until wine has almost evaporated. Remove from heat. Place chicken in casserole pan.

Mix together stock, garlic, marjoram, basil, and cream. Pour into skillet and heat with pan juices.

Place ½ spinach in bottom of casserole. Add chicken; top with remaining spinach. Pour sauce over top. Sprinkle with Parmesan cheese and bake for ½ hour.

T
OTAL
G
RAMS
16.5
G
RAMS PER
S
ERVING
4.1

4 servings

1 5-pound chicken, cut into pieces

¼ cup safflower oil

2 cloves garlic

juice of 1 lemon

1 teaspoon grated orange rind

2 bay leaves

½ cup vinegar

1 cup white wine

1 cup
Chicken Stock
(
page 68
)

½ teaspoon coarsely ground pepper

salt to taste

Wash and dry chicken. Heat oil in skillet. Lightly brown chicken over medium heat.

Combine remaining ingredients. Pour over chicken. Simmer, covered, for 1 hour. Add more stock, if necessary, to keep chicken covered.

Serve warm or chilled.