The Low Carb Luxury Online Magazine 



MAY 9, 2003     PAGE SIX      
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 Favorite Tips for Low Carbers
 Great Low Carb Recipes
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                Great Low Carb Recipes



Weekend Salmon Patties

Weekend Salmon Patties
  • 6 oz. Chicken of the Sea Skinless/Boneless Pink Salmon, drained and flaked
  • 1 Teaspoon dry minced onion
  • 1/2 Teaspoon parsley flakes
  • 1 Teaspoon lemon juice
  • Dash pepper
  • 2 Tablespoons sour cream
  • 1 Egg, slightly beaten
  • 2 Tablespoons dry low carb bread crumbs
  • 4 Tablespoons peanut or light olive oil
In small bowl combine salmon, onion, parsley, lemon juice and pepper. Stir in sour cream, egg and bread crumbs. Shape into 4 patties.

Heat oil in skillet over medium heat. Cook patties about 4 minutes on each side, or until lightly browned, turning gently.

Makes 4 patties — 1.6 grams of carbohydrate each.



Back At The Ranch Bacon & Cheddar Dip

Back At The Ranch Bacon & Cheddar Dip
  • 1  1 oz packet Hidden Valley Original Ranch Dip Mix
  • 1  16 oz container Sour cream
  • 1 cup Shredded Cheddar cheese
  • 1/4 cup Crisp-cooked, crumbled bacon
  • Atkins Original Chips, or Keto Tortilla Chips, for dipping
Combine dip mix with sour cream. Stir in cheese. Chill at least 1 hour.

Just before serving, stir in crisp bacon pieces, and serve with Atkins Original Chips, Keto Tortilla Chips, or celery sticks.

Makes about 16  3 Tablespoon servings — 1.6 grams of carbohydrate per serving
(for dip only.)



Delicious Mushroom Soup
This is commonly made in a wok but you can use a stock pot, whichever you have available.
  • 2 Tablespoons olive or peanut oil
  • 4 cups fresh sliced mushrooms
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup chopped raw cauliflower
  • 3 Tablespoons soy sauce
  • salt and pepper to taste
Cream of Mushroom Soup Heat oil in a wok over medium heat, and sauté mushrooms, onion, and celery in the oil for 10 minutes.

Add chicken stock, cream, finely chopped raw cauliflower, and soy sauce. Bring to a boil, and simmer for at least an hour. Take mushrooms, onion, celery, and cauliflower out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Serves 8 — 3 carbs per serving.




Pineapple Nut Muffins

  • 2/3 cup light olive oil
  • 1/2 cup DaVinci Sugar Free Vanilla Syrup
  • 1/3 cup heavy whipping cream
  • 3 eggs, beaten
  • 1 cup Splenda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pineapple extract
  • 1 1/4 cup vanilla whey protein powder
  • 2 Tablespoons oat flour
  • 2 Tablespoons vital wheat gluten flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons Keto Pineapple Fruit Spread
  • 1/4 cup chopped walnuts
Pineapple Nut Muffins Preheat oven to 350°F.

Combine oil, Vanilla Syrup, whipping cream, vanilla and pineapple extracts, eggs and Splenda. Mix well. Add Keto Pineapple Fruit Spread and mix again.

In separate bowl, mix vanilla whey protein powder, oat flour, vital wheat gluten, baking powder, and salt. Mix a little at a time into wet ingredients until all ingredients are well blended.

Stir nuts into batter. Pour into greased muffin tins (or use non-stick muffin liners.) Bake at 350°F for 10-15 minutes, keeping an eye on them so as not to over-bake. Cool at least 5 minutes before removing from pan or liners.

Makes 12 muffins — 4 carbs per muffin.




Refrigerator Nut Fudge

Are you a chocolate lover? Try this sugar free yet decadent-tasting recipe for a lovely, occasional treat, packed with healthy walnuts and a hint of cinnamon.

  • 2 Tablespoons soy flour
  • 1/2 cup heavy cream
  • 3 Tablespoons butter
  • 8 ounces cream cheese
  • 1/2 cup Diabetisweet
  • 1/2 cup granulated erythritol or maltitol
  • 4 (1 ounce) squares unsweetened chocolate
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 5 packets Splenda
  • 1 1/2 cups chopped walnuts or pecans
Refrigerator Nut Fudge Prepare an 8 inch square baking dish by greasing it with butter or spraying it with a butter flavored non-stick spray. Set aside until ready to use.

In a medium sized sauce pan, whisk soy flour with heavy cream until the mixture is smooth. Add the butter, cream cheese, Diabetisweet, erythritol or maltitol, chocolate, and cinnamon.

Place the pan over medium heat until the mixture becomes warm enough for the chocolate and cream cheese to begin to melt. Lower the heat to the lowest possible setting.

Continue melting the ingredients for the fudge, stirring as necessary. When the mixture is melted and smooth, add the vanilla and packets of Splenda. Taste the fudge. If it is not as sweet as you like, adjust the sweetness, by adding sweetener of your choice.

Beat the fudge for a minute or two with a heavy spoon. Add the nuts and thoroughly combine. Pour the mixture into the prepared 8 inch square baking dish. Spread it evenly into the baking dish, using the back of the spoon to smooth the surface. If the surface looks a bit greasy with the melted butter, press a paper towel into the surface to remove the excess.

Cool the dish to room temperature. Refrigerate for several hours or until chilled and firm.

Remove the fudge from the refrigerator. Cut into 1 1/2" squares.

Makes 36 (1 1/2 inch) squares of fudge.   Each square is 3 effective grams of carbohydrate.




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