We had a request for a low-carb thread, and since this and the coming few weeks will be busy, I thought I’d start it very early. Please post your favorite low-carb dishes.
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
Thanks!
I’ve done ketogenic / low carb eating for years. Below is my “gotta have something satisfying” change up dish. It really feels like you’re eating something you shouldn’t.
- 1lb of browned ground beef or pork.
- 1 small head of cabbage grated or fine shred.
- 2 cups shredded cheddar cheese.
- 1 squeeze bottle of low carb ketchup.
- 3-5 good squirts of Worcestershire sauce, or A1 if you want some more unxious.
- Salt / black pepper to taste
Mix all together in a prep bowl. Add enough water to get all the cabbage coated. Pour into greased casserole and bake uncovered on 350 for 50 minutes or so. You want it good and brown. Cooking time may vary depending on depth of dish. Serve with Franks Red Hot.
Finger looking good for this redneck.
Baked ham
Iced tea - unsweetened
Is that low carb enough?
Modify recipe to taste. So many variations on this dish are available I am only posting the very basics.
Taco seasoning mix
One jar of salsa
Boneless, Skinless Chicken Breasts
Shredded cheddar cheese
Coat chicken with taco seasoning, put into baking dish with salsa and top with shredded cheddar
Baking times will vary.
Deliciousness invariably ensues!
A little late for the thread, but I just spotted this:
103 Things To Cook If You’re Trying To Eat Fewer Carbs
https://www.buzzfeed.com/christinebyrne/every-low-carb-recipe-you-need
They’re not all “low carb” by my definition, but some are ... almost all of them look delicious.
bttt! LO CARB BUMP!
Not sure this is all low crab-but made it while visiting with friends in Toronto this week. It was delicious. I did not grate the slaw, just cut it finely as I am afraid of my mandolin!
Irish Roasted Salmon
AUTUMN 2003 Ontario LCBO Magazine BY LUCY WAVERMAN
Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. Serve with fennel and apple slaw (recipe follows) and new potatoes if you like.
2 tbsp (25 mL) honey
¼ cup (50 mL) cider vinegar
¼ cup (50 mL) Irish whiskey
2 tsp (10 mL) chopped fresh thyme
1½ tsp (7 mL) grated lemon zest
2 tbsp (25 mL) vegetable oil
Salt and freshly ground pepper
4 salmon fillets, 6 oz (175 g) each
1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
2. Preheat oven to 450°F (230°C).
3. Remove salmon from marinade and place on a rack over a roasting pan. Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear. Place on 4 serving plates and serve fennel and apple slaw on the side. Serves 4
Fennel and Apple Slaw
Dressing
2 tbsp (25 mL) cider vinegar
Salt and freshly ground pepper
¼ tsp (1 mL) ground fennel
½ tsp (2 mL) grainy mustard
¼ cup (50 mL) olive oil
Slaw
1 Cortland or Spy apple, unpeeled
1 small fennel bulb, trimmed and core removed
2 tsp (10 mL) chopped fresh thyme
½ cup (125 mL) very thinly sliced red onion
1. Whisk together cider vinegar, salt, pepper, ground fennel, mustard and oil.
2. With the julienne blade of a mandolin or julienne grater, grate apple and fennel. Combine apple, fennel, thyme and red onion in a bowl.
3. Add dressing to salad and toss. Season again with salt and pepper to taste. Serves 4