The Low Carb Luxury Online Magazine  
    January 2006    Page 4       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10     

Feature Articles
 Best of the Low Carb Blogs
 Resolutions You Can Keep
 Cooking Low Carb Part One
 Cooking Low Carb Part Two
 Hot & Quick: Breakfast
 Saccharin: The Sweet Truth
 New Year's Quotes
 Quashing the Weather Excuse
 Truth About Vitamin E
 Want to Lose the Fat?



Nature's Sweet



           Cooking Low Carb with Linda Genaw

Mashed Rutabagas

Rutabagas and turnips are very similar, with rutabagas being a bit larger and yellow inside instead of white. Rutabagas have a slightly milder, sweeter flavor than turnips, but they also have slightly more carbs per serving.
Mashed Rutabagas
  • 2 pounds rutabaga *
  • 1 teaspoon salt
  • 2 tablespoons butter
  • Salt and pepper, to taste
Carefully cut the ends off the rutabaga. With a flat end on your cutting board, remove peel in sections with knife by slicing from top to bottom. Be sure to remove all of the green part just under the skin. Cut into dice-size pieces and place in a medium pot. Add 1 teaspoon salt and water just to cover.

Bring to a boil; cover and simmer about 30-35 minutes or until tender. Drain well and mash with a potato masher. Add butter, salt and pepper.

Makes 6 servings.

* Weight before peeling. I used two about the size of softballs.

Per Serving: 71 Calories; 4g Fat; 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

Crab and Mushroom Soup

Crab and Mushroom Soup
  • 16 ounces fresh mushrooms, sliced
  • 1/4 cup chopped onion
  • 4 tablespoons butter
  • 4 cups chicken broth
  • 1/4 cup dry white wine
  • 6 ounces crab meat
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
In a large pot, sauté the mushrooms and onion in butter until tender. Remove about half of the mushrooms and set aside. Add the broth and wine to the pot; puree soup in blender or with stick blender. Bring to a simmer, then stir in the crab meat, the reserved sliced mushrooms, cream and parsley; heat through. Season to taste.

Makes 6 servings.

Per Serving: 215 Calories; 17g Fat; 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Cheesy Meatloaf
    Cheesy Meatloaf
  • 2 pounds ground beef
  • 4 ounces onion, chopped, 1 medium
  • 1 tablespoon oil
  • 1/3 cup low carb ketchup
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon No-Salt Seasoning or chili powder
  • 1 1/2 cups shredded cheddar cheese
In a small skillet, sauté the onion in oil until caramelized. Combine all ingredients in a large bowl. Line a 7x11" or 9x13" baking pan with nonstick foil. Put meat mixture in pan and shape into a loaf. Bake at 375°F for 35 to 45 minutes, or until meat thermometer reads 135°F.

Makes 8 servings.

Per Serving: 327 Calories; 23g Fat; 26g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs



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