Low Carb Recipes for the Low Carb Lifestyle

Monday, July 30, 2012

Rum and Toasted Coconut Ice Cream

Rum and Toasted Coconut Ice Cream
Is there really anything better on a hot summer night than ice cream?  My big ole booty would certainly say not.  Just because my booty wants to be less booty-licious by being a low carber does not mean that we have to miss out on such a yummy treat!  I made this recipe exactly how All Day I Dream About Food wrote it since it was my first time making ice cream from scratch.  It was a time consuming process but if you've missed ice cream as much as I have, then it is WELL worth it.  Following her directions, the texture and quality was right on par with traditional ice cream (results may vary depending on your ice cream maker).  The flavor of rum and toasted coconut together was such a great combo that I would never have dreamed up on my own.  I plan on using this recipe as a base and experimenting with other flavors in the future.  One thing I will say, it has a bit of a weird bite in the flavor which I think it from the Splenda I used.  I know there are some other sweeteners or mixture of sweeteners that can be used to reduce that and create a closer match to sugar.  This was still an amazing recipe, just be aware that you can taste the artificial sweetener in it.

6 servings
3.5 net carbs per serving

2 cups heavy whipping cream
1/2 cup granular Splenda (or your sweetener of choice)
4 large egg yolks
1 cup full fat coconut milk
1/2 cup unsweetened coconut shreds, toasted (400 degrees for 2-3 minutes)
3 TBSP dark rum

Set a medium bowl in a large container of ice water.
In large saucepan over medium heat, combine cream and sweetener and cook, stirring occasionally, until mixture reaches 170F on a candy or instant-read thermometer. 
Meanwhile, beat egg yolks until light yellow and thickened, about 3 minutes.  Very slowly whisk ½ cup of the hot cream into the yolks to temper them, then gradually whisk tempered yolks back into the saucepan.  Continue to cook mixture, stirring continuously, until it reaches 175F to 180F.  Do not let it come to a boil.
Stir in the coconut milk and toasted coconut.  Pour mixture into the bowl set into the ice bath and let cool 10 minutes, then cover tightly with plastic wrap and chill until cold, at least 3 hours. 
Stir in rum and pour into canister of an ice cream maker.  Churn according to manufacturer’s directions until thickened and creamy, about the consistency of soft serve ice cream.  Transfer to an air-tight container and press plastic wrap flush to the surface.  Chill until firm but not rock hard, about 2 more hours.   Serve immediately. 
If you will be freezing the leftovers for later use, be sure to let them warm in the fridge or on your counter to make them soft enough to serve.

Thursday, July 26, 2012

Smokey Grilled Pork Chops

Smokey Grilled Pork Chops
This is an old recipe in the rotation, dating back to my carb-etarian days.  The Hubs LOVES when I make these pork chops.  I've made them with steak as well and they were just as good.  They are so simple to make, I mean you basically throw some spices onto meat and then throw meat on the grill.  Can't go wrong with that!  Happy grilling!

4 servings
4 net carbs per serving

1 TBSP seasoned salt (check labels as some have sugar)
1 tsp ground black pepper
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP ground paprika
2 tsp worcestershire sauce
1 tsp liquid smoke flavoring
4 pork chops

Prehead an outdoor grill for medium heat.  In a small bowl mix together all ingredients, except pork chops until thoroughly combined and made into a paste.  Rub the spice mixture paste all over both sides of the meat.  Allow to stand for 10 minutes for flavors to meld.  Grill the pork chops over indirect heat until no longer pink inside, about 12 minutes per side depending on thickness of pork chops.

Tuesday, July 24, 2012

Broccoli in a Garlic Herb Cream Sauce

Broccoli in a Garlic Herb Cream Sauce
I have a thing for making cream sauces out of Laughing Cow Light cheese.  It's just amazing how those little simple wedges turn into the most perfect creamy and rich sauce when mixed with heavy cream.  I've used Laughing Cow to make sauces in my SHRIMP IN A GARLIC CREAM SAUCE as well as my CHICKEN IN A SUN DRIED TOMATO CREAM SAUCE.  The newest thing to try this magic sauce on is vegetables!  The Hubs and Girl liked it (Boy is out of town) and I thought it was a nice change from our normal basic steamed and buttered broccoli.

4 servings
5 net carbs per serving

1 pound frozen or fresh broccoli florets
3 wedges of Laughing Cow Light Garlic & Herb Spread
1/3 cup heavy cream
chopped chives (optional for garnish)

Steam broccoli using your preferred method (I use a microwave steamer).  Meanwhile, in a small saucepan, cook Laughing Cow wedges over medium heat until melted and kind of a chunky, melted mess, stirring regularly.  Add the heavy cream and continue to stir.  In a few minutes the magic happens where that goopy mess because a lovely cream sauce.  Pour sauce over broccoli and garnish with chopped chives if desired.

Monday, July 23, 2012

Rosemary Ranch Chicken or Shrimp Skewers

Rosemary Ranch Chicken & Shrimp
I recently planted some fresh herbs in my garden so I'm having to come up with recipes that use them so they don't go to waste, hence came throwing some rosemary in with this marinade.  Man oh man am I glad I did because it really is a nice touch.  I think the flavor would have been a bit flat without it.  These came out much better than I was anticipating.  My entire family loved the skewers, with the Hubs declaring the shrimp even better than the chicken.  I thought both were amazing and have been unable to decide which one I liked better.  I think the marinade would be great with pork too.  Use it on whatever you have in the house and I'm pretty sure you'll be pleased.

4 servings
3.5 net carbs per serving

1/4 cup canola oil (or your oil of choice)
1/4 cup prepared ranch salad dressing (I used Ken's at 1 net carb per serving)
1 1/2 TBSP fresh rosemary, finely minced
2 tsp lemon juice
3 TBSP worcestershire sauce
1 TBSP granular Splenda (or your sweetener of choice)
salt and pepper to taste
4 boneless skinless chicken breasts, cut into 1 inch cubes OR 40 peeled and deveined shrimp
skewer sticks

If using wood, soak skewers in water for 30 minutes so they don't catch on fire on grill.  In a large gallon size bag mix all ingredients together (if making chicken AND shrimp, marinade in separate containers).  Marinade in refrigerator for 1-3 hours.  Preheat grill to medium high.  Thread chicken or shrimp onto skewers (separate skewers if making both because shrimp cooks much faster).  Grill shrimp until opaque.  Grill chicken for approximately 8-10 minutes until no longer pink in center.

Thursday, July 12, 2012

Roasted Parmesan Crusted Asparagus with Balsamic

Roasted Parmesan Crusted Asparagus with Balsamic
I had high hopes for this recipe.  However, I found the asparagus a bit bland.  Certainly nothing wrong it, it just didn't really wow me.  Perhaps my Balsamic Vinegar isn't a good enough one.  I do think that this recipe could be improved by adding WAY more Parmesan, like really coat it on to make a real crust.  Perhaps even roll the olive oil covered asparagus right in the parmesan.  Yeah, that's the way to do it.  I'd probably throw some garlic powder in there too.  I've written the recipe below on how I'd do it next time, not how I did it this time.

4 servings
4.5 net carb per serving

1 pound thin asparagus spears, woody ends trimmed
1 TBSP olive oil
2 ounces shredded parmesan cheese
black pepper to taste
1/4 cup balsamic vinegar

Preheat oven to 450 degrees.  Roll asparagus in olive oil, coating thoroughly, then roll in Parmesan cheese.  Place on foil covered baking sheet in single layer.  Pepper to taste.  Bake 12 to 15 minutes until asparagus is roasted and cheese is crusted.  Plate asparagus and drizzle balsamic vinegar over.

Tuesday, July 10, 2012

Deep Fried Cauliflower

Deep Fried Cauliflower
Oh my!  I've never had deep fried cauliflower before but I can tell you that this will not be the last time.  Such a fun way to eat your vegetables!  A big thank you to Heart of a Country Home for such a fabulous recipe.  The original recipe is vague on the spices to add to the cheese "breading" so I used the spice mixture from my Parmesan Crusted Wings recipe since the spice balance on them is just perfect to me.  Ok, one last link but it must be mentioned: I dipped these awesome little bites into the most fabulous sauce ever!  Trust me and make the sauce from my Bangin Shrimp recipe.  It really is that extra oomph to make this side dish....er...bangin! *INDUCTION FRIENDLY*

4 servings
3 net carbs per serving

One 10 oz bag frozen cauliflower (fresh won't cook before coating browns)
1 egg
3 TBSP heavy cream
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 
hot oil for deep frying (I used canola)

Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream with the egg.  Set aside.  Add your spices to both cheeses, stir and set aside.
Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.
Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.

Monday, July 9, 2012

Bangin Shrimp

Bangin Shrimp
Oh my this shrimp from Skinnytaste is good!  I modified the original recipe just a tiny bit in order to get it low carb (Skinnytaste is a low calorie/low fat website).  This Bangin sauce would be good on anything!  I made a double batch and used some of it to dip Deep Fried Cauliflower Bites in (recipe coming soon).  This sauce would seriously be good as any dip, sauce, on chicken, fish, etc.  My Hubs loved it as well, both on the shrimp and as a dip for the cauliflower.  The original recipe said to grill the shrimp but I wasn't feeling like going through the trouble so I threw them in a wok with some oil.  I'm sure it would have been better grilled but this sauce is so amazing, I really didn't care about the shrimp itself, it was just the things to put the awesome sauce on.  Can you tell I really liked it? :) P.S. Sugar Free Imitation Honey is pretty each to find.  It is at most major grocery stores and even Target.

4 servings
2 net carbs per serving

3 TBSP mayonnaise
2 TBSP scallions, chopped fine
1 TBSP chili garlic sauce
1 TBSP sugar free imitation honey
1/2 tsp Sriracha (aka Rooster Sauce)
40 raw large shrimp, shelled, deveined 
fresh cracked pepper
1 tsp oil of choice

Combine the mayo, scallions, chili garlic sauce, sugar free honey and Sriracha sauce in a small bowl.  Set aside.  In a wok or large skillet, heat oil on medium high.  Cook shrimp until barely opaque (maybe 2-3 minutes).  Pour mayo sauce over shrimp and serve.

Thursday, July 5, 2012

Sweet and Spicy Green Beans

Sweet and Spicy Green Beans
I know the photo makes it look like a boring plate of green beans but I'm here to tell you that this is now probably one of my top 5 green bean recipes!  We make TONS of green beans in our house, call us green bean connoisseurs if you will, so it's kind of a big deal to be saying this is one of our favorites. :)  In all seriousness, this was fabulous!  The sauce was light but oh so flavorful.  The spice level was just right, a bit of a kick but nothing in the actual "hot" category.  I would still probably deem this not for kids so be aware.  This recipe is from allrecipes.com and I made as stated except I used frozen green beans and imitation sugar free honey (which I doubled as I find the fake stuff needs a bit more than the real thing).  Imitation Sugar Free Honey is readily available at most major grocery stores.  I bought mine at Target and is even Market Pantry, Target brand.  Garlic Chili Sauce is in most major grocery stores as well, usually found in the Asian Foods section.

4 servings
5 net carbs per serving

3/4 pounds fresh or frozen green beans, trimmed
2 TBSP soy sauce
1 clove garlic, minced
1 tsp garlic chili sauce
2 tsp sugar free imitation honey
2 tsp canola oil

Steam green beans, using your preferred method.  (I use a steamer tray in the microwave)  In a small bowl, mix the soy sauce, garlic, garlic chili sauce, and imitation honey.  Heat the canola oil in a skillet over medium heat.  Add the green beans and fry for 3 to 5 minutes.  Pour in the sauce mixture.  Continue cooking, while continuously stirring for 2 minutes, or until the liquid is nearly evaporated.  Serve.

Tuesday, July 3, 2012

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
This one was definitely a family pleaser.  The Boy ate leftovers for breakfast the next morning!  The Girl said "Mommy this chicken is soooo yummy!".  Very simple to make and my carb-etarian family loved it; sounds like a winner!  I am reducing a star to make it a 4 star recipe as it was kind of watery (I'm assuming because I used leftover ham that had been frozen) so it didn't really look great on the plate.  This is from Caveman Keto and I made as stated except I reduced the amounts to make 6 servings.  Mine fit perfectly in a 2.5 quart casserole dish.

6 servings
4 net carbs per serving

4 boneless, skinless chicken breasts cut into 1 inch cubes
1 large hamsteak, cut into 1/2 inch cubes (I used leftover frozen easter ham so I just eyeballed the amount of ham I put in)
8 oz shredded swiss cheese
3/4 cup heavy whipping cream
6 oz cream cheese, softened
salt, pepper, garlic powder and paprika to taste

Preheat oven to 350 degrees.  Throw cut up chicken in 2.5 quart casserole dish, sprinkle with salt, pepper and garlic powder.  Throw in ham and shredded swiss cheese.  In a separate bowl, mix together heavy whipping cream and softened cream cheese.  Pour over casserole.  Stir everything together.  Sprinkle paprika over top.  Bake at 350 degrees for 40 minutes.  

Monday, July 2, 2012

Chocolate Mousse / Frosting

Chocolate Mousse / Frosting
Chocolate Covered Katie calls these Chocolate Frosting Shots.  I'm a little plain with my recipe titles and thought of these as a chocolate mousse.  This would also make a great chocolate frosting for any low carb cakes or cookies or um...just a lonely spoon.  The original recipe said you could mix with a fork but I wound up with some junks of hard coconut milk so I would recommend heavily whisking or pulling out the mixer and beaters.  I would suggest sticking to the Thai Kitchen brand coconut milk as Katie suggests.  I tried this recipe a few weeks ago with Polar brand and it never thickened up in the fridge. :(  Let's move on to the important stuff:  How it tasted!  It was amazing!  It really tasted like dark chocolate frosting!  I'd love to play with this a bit and add other flavored extracts, maybe mint to have mint chocolate!  OMG I wish I had some mint extract so I could try that right now!  Ok time to get back on track, this really did satisfy my chocolate craving and has some amazing potential to make fun flavors.  The net carbs per serving isn't the lowest there ever was but if you are in a further phase of Low Carbing and really NEED some chocolate, this will not disappoint.  Go out there and buy some Thai Kitchen Coconut Milk today so you can have this tomorrow!

6 servings
7 net carbs per serving

1 can full fat coconut milk (Thai Kitchen brand preferred)
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract (play with this and add mint, raspberry, etc instead)
sweetener to taste (I used 2 TBSP Splenda but I think 3 would have been better)

Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with beaters.  Stored uncovered in the fridge, the mixture gets even thicker.