The Low Carb Luxury Online Magazine 



MARCH 14, 2003     PAGE SIX      
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                 St. Patrick's Day Recipes

One Irish saying goes, Ní geal an gáite ach san aít a mbíonnan biadh! or "Laughter is gayest where the food is best!" But the day's celebration needn't include unhealthy sugars and starchy potatoes!



Corned Beef and Cabbage
Corned Beef and Cabbage
  • 5 pound corned beef brisket (preferably bottom round)
  • 1/2 cup Michelob Ultra low carb Beer
  • 1 medium white onion, sliced
  • 2 medium carrots, peeled and cut into thirds
  • 1 clove garlic, minced
  • 1 teaspoon ground cloves
  • 2 bay leaves
  • 1 medium head of cabbage
  • 1 Tablespoon Spicy Brown Mustard
  • 1 Tablespoon Splenda
  • 1 teaspoon molasses
  • 1/4 teaspoon ground cloves
Place corned beef in Dutch oven. Add Michelob Ultra and enough water to barely cover. Add onions, carrots, garlic, and seasonings.

Cover and simmer (do not boil) about 1 hour per pound of meat, or until fork tender. Preheat oven to 350°F. Cut cabbage into eight wedges. When meat is tender, remove from liquid, and add cabbage wedges to the Dutch oven. Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in shallow roasting pan. Spread top of meat with prepared mustard and molasses; Sprinkle with Splenda and cloves. Roast 20 minutes.

To carve corned beef, cut across the grain, in thick slices. If you prefer your meat deli style, chill meat overnight in refrigerator to set juices and then carve in thin slices. Place on platter with cabbage wedges and serve. Discard juices, seasonings, carrots, and onion.

Serves 6 — 4.4 grams of carbohydrate per serving. Want a little carrot? Assuming you eat and don't discard the carrot, add an additional 1.5 carb grams per serving. This recipe can also accommodate a bit of diced turnip in place of traditional potatoes. Add carb grams accordingly for changes.

Converted from an original recipe by Tina MacDonald.



Sautéed Turnips with Sweet Butter

Sautéed Turnips with Sweet Butter
  • 3 tablespoons unsalted butter
  • 2 Tablespoons Diabetisweet
  • 1 pound white turnips, peeled, halved, and cut into wedges (about 1/2" wide at their widest)
  • Salt
  • 1/4 cup water
  • Freshly ground black pepper
Melt the butter and Diabetisweet in a medium skillet over medium heat. Cook 3 to 4 minutes, or until the butter mixture begins to color slightly. Add the turnips, salt lightly, and toss to coat. Cook over medium heat, tossing occasionally, for 10 minutes until lightly browned.

Add the water, raise the heat to medium-high, and cook, tossing until the turnips are tender and the water has evaporated, coating the turnips with a light glaze, about 3 minutes. Sprinkle with pepper and serve hot.

Makes 6 servings — 5.5 grams of carbohydrate per serving.




Lucky Mint Cheesecake

Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping a melted low carb chocolate bar into a shamrock shape on each piece.
Crust:
  • 1/4 cup almond or walnut flour (finely ground nut meal)
  • 3 Keto Chocolate Biscotti Cookies - finely crushed
  • 2 Tablespoons Splenda
  • 3 Tablespoons butter - melted
Filling:
  • 1/2 cup sugar free chocolate chips
  • 1 cup heavy cream
  • 1/2 cup DaVinci Sugar Free Vanilla Syrup
  • 1/2 cup Splenda
  • 1 teaspoon vanilla extract
  • 11 ounces cream cheese, softened *
  • 1/2 teaspoon mint extract
  • Several drops green food coloring
  • 1 large egg, beaten
Lucky Mint Cheesecake Preheat oven to 350°F.

Mix the crust ingredients and press into bottom of pie plate or cheesecake pan.

In small saucepan, melt chips with 1/3 cup of the cream. Stir in vanilla. Spread on bottom of pie crust. With mixer, beat cream cheese with Splenda in large bowl until fluffy; gradually beat in remaining cream, DaVinci Syrup, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.

Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.

Makes 8 servings — 6.5 grams of carbohydrate per serving.




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