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You will discover that most commercial ketchups are far too high in sugar and carbs for our way of eating, so you may want to make your own. Here's an easy one to start with.
3 cups canned tomatoes (pureed in blender)
2 tsp onion powder
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup white vinegar
2 pkg Splenda
Put everything in a sauce pan and simmer slowly 1 1/2 hours stirring often.
Take off heat and stir in 2 pkg sweetener. Cool and pour in a jar. Keeps 4 months in the fridge. Makes 24 oz at 0.83 carbs per Tbsp. I
f you plan to cook with this, use Splenda or another heat-stable sweetener. Aspartame (Equal) is *not* heat stable.
For Texas barbecue, you need a spicy, slightly sweet sauce.
1 stick of butter
1/4 cup vinegar
1 cup tomato sauce
2 Tbsp. Worcestershire
1/2 Tbsp. salt
1 Tbsp. mustard
2 tsp. lemon juice
1 tsp. hickory liquid smoke
4 tsp. Sugar Twin or Splenda
Melt butter, add vinegar and then other ingredients.
Stir until well blended.
Bring to a boil, lower heat, and let simmer a few minutes.
Brush meat with sauce during last fiften minutes of cooking.
Adding it too soon may cause scorching.
I like a spicier sauce, so I add a couple of tablespoons of Pace Thick 'N Chunky picante sauce (salsa). NOTE: This will increase the carb count.
If you live in Canada, you may be able to purchase Sweet n Low brand brown sugar substitute. It gives you a nice variation on the basic sauce
Authentic Texas chili is more of a stew, with meat, onions, and chili peppers. Try venison, jack rabbit, or other wild game instead of the beef. Tomatoes, beans, oatmeal for thickening--these are all variations, mostly brought to us by emigrants from northern states, I suspect :)
1 1/2 LB GROUND BEEF
1 1/2 LB GROUND PORK
2 tsp. GARLIC POWDER
3 tablespoon CHILI POWDER
1 tablespoon GROUND CUMIN
SALT TO TASTE
1/8 TSP CINNAMON
1/8 TSP NUTMEG
1/8 TSP CLOVES
Brown meat and onions.
Add remaining ingredients.
Simmer until thick.
Optional: 1 large can tomatoes; or 8 oz. tomato sauce; or 1 cup tomato juice.
Check the label. No sugar added.
Remember, tomatoes have carbs, more than you think.
Without the tomatoes, chili is a very low carb stew (the seasonings contain small amounts of carb). You may prefer to add some chopped jalapeno peppers, if you like a really hot chili.
If you are cooking this in a crock pot, add a little extra water so it doesn't dry out and scorch.
You want it to be thick, not soupy, when ready to serve, so don't add too much. If you are not from Texas, start with 1 tablespoon chili powder, and increase to your desired taste.
Top each serving with grated cheese.
This recipe is not exactly Texas chili, but many people like it.
1 lb beef stew meat, trimmed
6 oz. tomato paste
1 cup chopped onions
2 medium bell peppers, diced
2 garlic cloves, minced
1 tbl. chili powder
1 teasp. ground cumin
1/2 teasp. dried oregano, crushed
Trim the beef of all visible fat.
Cut into 1/2 inch cubes.
Place meat in crock pot and stir in tomato paste to completely coat meat.
Add the remaining ingredients and stir to blend.
DO NOT add any additional liquid.
Cover and cook for 12 hours on LOW heat.
When done, you can skim the fat from surface and discard.
YIELD: 4 Servings. From Mmooky
1 3/4 cup chicken broth (I used chicken breast and added just a little onion powder and garlic salt while cooking. I used the chicken breast for chicken salad)
2 egg yolks
1 1/4 cup of heavy cream
1 teaspoon salt
1/4 teaspoon of pepper
dried parsley
In boiler mix egg yolks into broth. Cook over medium low heat (you don't want it too hot or your eggs will begin to "scramble") stirring often until mixture begins to thicken slightly and form a coating on a metal spoon. About 10 or 15 minutes.(would probably work better over a double boiler but my daughter has mine) Remove from heat and stir in cream, salt and pepper. Return back to stove and cook over low heat stirring occasionally until very hot (about 5 minutes) Pour into soup mugs and sprinkle with parsley. Makes 3 large servings or 4 small ones. A little over 2 carbs a mug
If you like chicken noodle soup, cook several pieces of chicken in your crockpot with your favorite seasonings. Skin and bone the chicken, and chop the meat into bite-sized pieces.
Then add noodles, made from the following recipe:
Egg Noodles
2 eggs at room temp, separated
1/4 tsp Krazy Mixed Up Salt
3 Tablespoons butter
Melt butter in a cookie sheet that has sides.
Beat whites with salt until very stiff.
Beat yolks with a fork and fold into the whites.
Spread egg mix on the cookie sheet and bake at 350 for 10 minutes, or until slightly browned.
When cool, slice in strips and use in soups.
otal grams 1.2 Grams per serving .6. From the original Dr. Atkins book.
1 can chicken broth
12 oz. fresh spinach
2 tablespoons olive oil
1 tsp. garlic
1 oz. onion, chopped
2 eggs
Parmesan cheese
Fry spinach in olive oil with garlic and onion.
Put into food processor until desired size.
Beat two eggs.
Add salt and pepper to taste, and gradually add Parmesan cheese until very thick.
Add as much as the eggs will absorb.
Bring the broth to a boil.
Add spinach mixture.
Gradually add egg mixture.
Stir all together and serve.
Romano cheese may be substituted for Parmesan.
Add small meat balls if desired.
2 Cups (raw) Broccoli, cooked and chopped
2 T. Butter
1 Cup Mushrooms, chopped
3 T. green onion
1 T. soy flour
1 Cup Chicken Broth
4 T. Heavy Cream
2 oz. Cheese (Cheddar)
1/2 tsp. white pepper
salt to taste
Cook broccoli.
Chop and set aside.
Melt butter in a heavy pan; add mushrooms and onion.
Sauté until tender.
Add soy flour and stir.
Gradually add the chicken broth and heavy cream, stirring constantly.
Add cheese and and stir until smooth.
Add broccoli and heat thorough. From V. P. Smith
