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 The Low Carb Luxury Online Magazine  
 
    March 2005    Page 4       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 

Feature Articles
 Being a Caregiver
 Giving Bad Habits the Boot!
 Hoodia Love?
 St. Patty's Day Feast
 Great Easter Recipes
 The Value of Eggs
 Cooking Q and A
 Keto: Going, Going, Gone
 A Letter from Dreamfields
 Are You a Busyholic?
 Panel: Being Remembered
 The Perfect Pedicure
 Making Beautiful Easter Eggs
 Industry Interview


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  The Low Carb Connoisseur

   
 
                 St. Patrick's Day Recipes

One Irish saying goes, N? geal an g?ite ach san a?t a mb?onnan 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 net 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.



Saut?ed Turnips with Sweet Butter

Saut?ed Turnips with Sweet Butter
  • 3 tablespoons unsalted butter
  • 2 Tablespoons Diabetisweet or maltitol
  • 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 net grams of carbohydrate per serving.




Irish Eggs in Bacon Nests

Irish Eggs in Bacon Nests
  • 4 Rashers back bacon
  • 4 Medium Eggs
  • 2 oz Dubliner Cheese
  • 2 slices low carb bread, toasted
Remove the rinds from the bacon and fry the rinds until the fat begins to run.

Fry the rashers for a few minutes until they are cooked but not crisp.

Remove from pan, curl each one in to a circle and secure with cocktail sticks.

Place bacon circles back in pan, crack an egg in to them and cook gently, spooning fat over the egg to help it cook.

Place bacon nests on half slices of your favorite low carb toast. Grate Dubliner cheese over them, remove cocktail sticks.

Makes 4 servings — 3.5 net grams of carbohydrate per serving (assuming you use low carb bread that comes in at 6 net carbs per slice.)




St. Patrick's Zucchini-Herb Gratin

    St. Patrick's Zucchini-Herb Gratin
  • 3 zucchini, cut into 1/4-inch thick slices
  • 2 1/4 teaspoons Kosher salt
  • 1 Tablespoon white wine
  • 1 teaspoon olive oil
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • Freshly ground black pepper to taste
  • 1 cup shredded Cheddar cheese
Sprinkle zucchini with 2 teaspoons salt and let drain 1 hour in colander. (Moisture is extracted, as zucchini has a high water content.) Pat dry.

Arrange zucchini overlapping in 10-inch baking dish.

Whisk together wine, oil, herbs, salt and pepper and spoon over zucchini. Sprinkle with Cheddar cheese.

If prepared ahead, seal with plastic wrap and refrigerate. To bake, place in a 375?F oven and bake until cheese melts and the dish is hot, about 30 minutes.

Bake 25 minutes or until zucchini is tender but still firm.

Makes 4 servings — 4.5 net grams of carbohydrate per serving.





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