Cooking With Naran: Vic’s Carb-Restricted Recipes

Here is a recipe endorsed by Dr. Atkins himself. Read More...

Mon, 02/08/2010 - 10:15am
Posted by Vic Berardelli

If you are following some kind of carb-restricted diet, here are some of my recipes:

BREAD

You know you miss it! And you'd love a sandwich from time to time instead of grazing like sheep.

Here is a recipe endorsed by Dr. Atkins himself for zero carbohydrates (page 227 of his original 1972 hardcover). I used it for sandwiches, French toast, crumpled as "stuffing" etc.

Preheat oven to 325

Spray Pam or non-stick spray of choice on a small loaf pan (6 x 3-1/2 x 2)

Separate 2 eggs (you will use the egg whites, NOT the yolks).
Beat egg yolks with a fork.

Add 1/4 teaspoon of cream of tartar and 3/4 teaspoon of sugar substitute and beat with electric hand beater until egg whites are stiff.

Fold in the egg yolks and 2 tablespoons of cottage cheese.

Sift in 2 tablespoons of soya power (if the supermarket doesn't sell it, you'll find it at any health foods store) -- this is the all purpose low card substitute for flour

Fold everything together carefully, be careful to not break down the egg white

Pour mixture into loaf pan.

Bake 30 minutes at 325, then 30 minutes more at 300 degrees.

Cool. Loaf yields 12 slices.

CRUSTLESS QUICHE

Cook pound of bacon to crisp.
Crumble bacon and sprinkle half of it to cover the bottom of a 9-inch pie plate (this serves in lieu of crust)

Mix together in mixing bowl: 2 whole eggs PLUS 2 egg yolks, 1 teaspoon Dijon mustard, cayenne pepper to taste (don't exceed 1/8 teaspoon), 1/2 teaspoon dry mustard, some of the bacon fat, 1/3 cup parmesan cheese.

Scald 2 cups heavy cream (i.e.: heat to near boil point but do NOT boil)

Pour scalded cream into mixture.

Pour into the pie plate.

Bakes 35 miunutes at 300 degrees.

When taken out of the oven, sprinkle top with 1/4-cup parmesan cheese, remaining bacon and 1 teaspoon chopped parsley.

Serve warm.

LETTUCE-WRAPPED MEAT APPETIZER

Mix together 1 cup ground pork or chicken, 1 tablespoon finely chopped Chinese mushrooms, 1 tablespoon finely chopped water chestnuts, salt and pepper to taste, pinch of sugar substitute, 1 teaspoon light soy cauce, 1 teaspoon rice wine, 1 teaspoon cornstarch.
Blend until thoroughly combined.

Heat 3 tablespoons vegetable oil in large skillet or wok

Add to oil 1/2 teaspoon finely chopped fresh ginger and 1 teaspoon finely chopped scallions plus the ground meat mixture.

Stir fry about a minute.

Add 1 tablespoon finely chopped Szechuan preserved vegetables (optional) -- most ethnic food aisles carry this

Stir fry another minute

Add 1 tablespoon oyster sauce and a few drops of sesame oil

Cook for another minute until juices run clear.

Remove from heat and put in a warmed serving bowl.

Have a plate of lettuce leaves or other green leaf of choice.

Place 2 to 3 tablespoons of mixture onto lettuce leaf, roll up tightly into small package.

Eat with your fingers.

EGGPLANT SATAY
(I love this recipe even when not on a low carb diet)

Cut 2 eggplant into 1-inch cubes

Thread eggplant cubes and small Cremini mushrooms onto metal skewers or presoaked bamboo skewers.
Put aside, sprinkled lightly with Kosher salt

Marinade: Grind into skillet or wok, 1 teaspoon cumin seeds, 1 teaspoon coriandser seeds, 1 inch of grated fresh giner, 2 large garlic cloves crushed, 1/2 lemongrass stem coarsely chopped.
Stir fry over high heat until odor is fragrent.

Remove from heat.

Add to mixture 4 tablespoon light soy sauce, 8 tablespoon vegetable oil, 2 tablespoon lemon juice

Spoon marinade mixture over skewered eggplant and mushroom. Marinate in refrigerator 2 to 8 hours.

When ready to cook, make the peanut sauce:

Grind into a sauce pan 1/2 teaspoon cumin, 1/2 teaspoon coriander, 3 cloves garlkic, 1 small finely chopped onion, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/2 fresh red chile pepper sliced (remove seeds !!!!!!), 1/2 cuo coconut milk, cup crunchy peanut butter
Mix together over heat and stir in 1 cup water
Bring to boil and stir until thick

Preheat broiler
Cook marinated skewers under hot broiler for 15 to 20 minutes (I don't broil, I cook meats anbd skewers on ny T-Fal indoor grill)
Brush frequently with marinade to keep moist

Serve with the peanut sauce for dipping

SHRIMP SCAMPI --

Cook cleaned, devaned shrimp in boiling water and 1 teaspoon vinegar. Transfer shrimp to baking dish.

In saucepan, mix together 2 tablespoons parmesan cheese, 1/4 cup melted butter, 2 cloves garlic squeezed into pan with garlic crusher, 1/8 teaspoon minced chives, seasoned salt to taste
Heat until cheese melts

Pour sauce over shrimp in baking dish

Bake five minutes at 300 degrees

Garnish with lemon slices

Serve with toothpicks

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