Low Carb Cooking [Archive]

Verb

02-02-2011, 04:58 PM

Since there are a couple of us low-carbing here, I thought I'd start a thread to share some recipes.

If you have any favorite recipes that don't contain sugar, grain products, potatoes or fruit, share them here!

Verb

02-02-2011, 05:14 PM

This is my favorite bbq sauce ever, and the only one I ever use. My family likes it better than anything in a bottle!

1 15 oz can tomato sauce (not flavored or seasoned, no added sugar)
3/8 cup cider vinegar (1/4 cup plus 2 T.) (I love Bragg's ACV)
1/2 - 2/3 cup sugar equivalent*, to taste
1 1/2 T. prepared yellow mustard
3/4 T. Frank's Red Hot (you could use Tabasco)
1 T. freshly squeezed lemon juice
1 1/2 tsp. Liquid Smoke
1 tsp. salt (or to taste)
1/4 tsp. blackstrap molasses (optional)
dash cayenne pepper, to taste

Mix all ingredients in a medium sauce pan, whisking well to incorporate the mustard. Slowly heat sauce until it reaches a low boil. Simmer for about ten minutes. Cool, then store in refrigerator. This sauce needs a few hours for the flavors to blend. Keeps well, but never lasts long at my house.

Sauce contains approximately half a gram carbohydrate per tablespoon, depending on the sweetener you use.

(*I use liquid Splenda, which has no carbs at all. Google "Sweetzfree" to find it. It's VERY powerful, so I've been using the same 2 ounce bottle for years now. Granular Splenda and Splenda packets both contain a filler (maltodextrin) to "fluff" them, so they have some carbs.)

I like to cook a brisket or tri tip in my crockpot all day, then shred the meat and return the pot with this sauce. Yum! I also use it to dip chicken fingers and for smoked sausage.

Verb

02-02-2011, 05:21 PM

1/2 cup mayonnaise (full fat! "lite" mayo has corn syrup)
1/2 cup sour cream (also full fat, for the same reason!)
1 1/2 T. apple cider vinegar (I love Bragg's)
1 1/2 t. prepared yellow mustard
1 scant t. salt
1 packet splenda
1 t. celery seeds

Mix all ingredients well, then add 1 bag of commercial shredded cabbage (or one head of cabbage, shredded.) For best flavor, allow to chill overnight or several hours. Keeps well.