Tweet
What? huh? Why talk about those things on a low carb diet?
Because many regular cookbooks have naturally low carb recipes---some of them superior to the "low carb" versions in low carb cookbooks because they don't require ingredients you need to buy at low carb specialty stores. And if the regular recipes contain high carb ingredients, they usually can be substituted for lower carb ones or eliminated without affecting the dish.
Yesterday, I stopped by a bookstore and thumbed through Jacques Pepin's book Fast Food My Way. Afterwards, I stopped by the library and borrowed the book.
There are few recipes that use breadcrumbs and of course he has section for pasta and desserts, but the majority of the recipes are low carb.
Here's how he does "Instant Vegetable Soup": he boils 5 cups water. Then he tosses in shredded vegetables (1 cup each of zucchini, carrots, onion, eggplant, cabbage, cauliflower, mushrooms, etc. and 2 cups of salad greens or according to him, whatever he has in the frig), salt, 3 tablespoons whole grain (like grits or oatmeal). Boils it. And serves it topped with shredded Swiss cheese. If you're on Induction, nix the grain. The soup will be thinner, but you can add a gum thickener like xantham or guar gum. OR you can skip the gum thickener and toss the cooked soup into the blender. Blend until smooth, and you'll have a cream of vegetable soup.
He has a recipe for a cream dressing for salad. What's in it? Heavy cream that's beaten until slightly thickened, salt, pepper and red wine vinegar. The dressing uses 1/4 cup heavy cream to dress 8 cups of boston lettuce leaves.----Talk about an Induction friendly recipe! He has a similar one for fish, but it includes chopped fresh herbs.
His recipe for "Broccoli Rabe and Pea Fricassee" can be easily adapted for Induction by eliminating the peas. Or the peas can be substituted with sliced cabbage. Or change the veggies but use the cooking technique for your own vegetable fricassee!
"Broccoli puree with brown butter" Ingredients: broccoli, garlic, butter, salt and freshly ground black pepper---totally Induction legal. All he does is steam the broccoli and garlic until tender. In the meantime, he toss the butter into a skillet and let it brown. Then the tosses the veg, butter, salt and pepper into a food processor and purees until smooth. A few pages later he gives a recipe for "Creamy Lima Bean Gratin" which is a lima bean puree mixed with eggs, heavy cream, garlic and grated Swiss cheese and baked in the oven. Don't like lima bean? Not on the Legume Rung of OWL or Pre-Maintenance? Then sub the broccoli puree from the other recipe for the lima bean puree and make a creamy broccoli gratin?
Seafood recipes: "Grilled striped bass with pimiento relish", "slow cooked tuna steaks with tomato relish", "poached tilapia with herbed cream sauce", "little shrimp casseroles" that uses breadcrumbs only as a garnish-topping.
Chicken recipes: "Chicken on mashed cauliflower and red hot salsa", "Chicken boullabaisse" that uses potatoes, but not a necessity to the dish.
Meat recipes:" Beef short rib, mushroom and potato stew (don't use the potatoes, add turnips or more veg instead), Pork chops with zesty sauce, Broiled lamb chops with spinach, Ham steaks with apricot-mustard glaze (substitute a sugar-free apricot jam for the regular jam), Sausage potato packets (use turnips or don't use any veg at all!
The many of the desserts he has included are fruit-based and can be adapted to low carb.
So right now, Jacques Pepin's Fast Food My Way is one of my favorite "low carb" cookbooks.
Because many regular cookbooks have naturally low carb recipes---some of them superior to the "low carb" versions in low carb cookbooks because they don't require ingredients you need to buy at low carb specialty stores. And if the regular recipes contain high carb ingredients, they usually can be substituted for lower carb ones or eliminated without affecting the dish.
Yesterday, I stopped by a bookstore and thumbed through Jacques Pepin's book Fast Food My Way. Afterwards, I stopped by the library and borrowed the book.
There are few recipes that use breadcrumbs and of course he has section for pasta and desserts, but the majority of the recipes are low carb.
Here's how he does "Instant Vegetable Soup": he boils 5 cups water. Then he tosses in shredded vegetables (1 cup each of zucchini, carrots, onion, eggplant, cabbage, cauliflower, mushrooms, etc. and 2 cups of salad greens or according to him, whatever he has in the frig), salt, 3 tablespoons whole grain (like grits or oatmeal). Boils it. And serves it topped with shredded Swiss cheese. If you're on Induction, nix the grain. The soup will be thinner, but you can add a gum thickener like xantham or guar gum. OR you can skip the gum thickener and toss the cooked soup into the blender. Blend until smooth, and you'll have a cream of vegetable soup.
He has a recipe for a cream dressing for salad. What's in it? Heavy cream that's beaten until slightly thickened, salt, pepper and red wine vinegar. The dressing uses 1/4 cup heavy cream to dress 8 cups of boston lettuce leaves.----Talk about an Induction friendly recipe! He has a similar one for fish, but it includes chopped fresh herbs.
His recipe for "Broccoli Rabe and Pea Fricassee" can be easily adapted for Induction by eliminating the peas. Or the peas can be substituted with sliced cabbage. Or change the veggies but use the cooking technique for your own vegetable fricassee!
"Broccoli puree with brown butter" Ingredients: broccoli, garlic, butter, salt and freshly ground black pepper---totally Induction legal. All he does is steam the broccoli and garlic until tender. In the meantime, he toss the butter into a skillet and let it brown. Then the tosses the veg, butter, salt and pepper into a food processor and purees until smooth. A few pages later he gives a recipe for "Creamy Lima Bean Gratin" which is a lima bean puree mixed with eggs, heavy cream, garlic and grated Swiss cheese and baked in the oven. Don't like lima bean? Not on the Legume Rung of OWL or Pre-Maintenance? Then sub the broccoli puree from the other recipe for the lima bean puree and make a creamy broccoli gratin?
Seafood recipes: "Grilled striped bass with pimiento relish", "slow cooked tuna steaks with tomato relish", "poached tilapia with herbed cream sauce", "little shrimp casseroles" that uses breadcrumbs only as a garnish-topping.
Chicken recipes: "Chicken on mashed cauliflower and red hot salsa", "Chicken boullabaisse" that uses potatoes, but not a necessity to the dish.
Meat recipes:" Beef short rib, mushroom and potato stew (don't use the potatoes, add turnips or more veg instead), Pork chops with zesty sauce, Broiled lamb chops with spinach, Ham steaks with apricot-mustard glaze (substitute a sugar-free apricot jam for the regular jam), Sausage potato packets (use turnips or don't use any veg at all!
The many of the desserts he has included are fruit-based and can be adapted to low carb.
So right now, Jacques Pepin's Fast Food My Way is one of my favorite "low carb" cookbooks.
...Was in HEAVEN -got to 150, for awhile, then got too busy, and gave in too much... and... OK holding pattern "keep it together..." 
.....some how my subscription lapsed ....grumble grumble
)
Comment