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Low-Carb : Recipes

 

Baked Eggplant
From The Low-Carb Cookbook

This recipe from Roman cook Jo Bettoja is a delicious way to cook garden-fresh eggplant, which doesn't require salting. If all you have is big old supermarket eggplant, peel it and salt the slices (leaving them to drip in a colander in the sink) for half an hour before patting dry and baking. Leftovers are equally goodčjust store them in the refrigerator and bring to room temperature before using.

Serves 6

1/2 cup extra-virgin olive oil

2 pounds eggplant, in 1/2-inch slices

Salt to taste

2 tablespoons fresh lemon juice

1 teaspoon oregano

Pepper to taste

Per Serving: Protein: OG    Fat: 18.6G    Carbohydrate: 6G

Preheat the oven to 425 degrees F. To make the first batch of eggplant: Pour half the oil into a 15 x 12-inch roasting pan and spread it around the bottom. Dip half the eggplant slices in the oil to coat both sides and arrange them in the pan in one layer. Bake for 10 minutes. Turn the slices and bake another 10 minutes, or until the eggplant is golden brown. Remove the eggplant to a serving platter and sprinkle with half the lemon juice. Crumble half the oregano on top and add pepper to taste.

Repeat the procedure with the remaining eggplant slices. The eggplant tastes best at room temperature; if it's been refrigerated, let it come to room temperature before serving. The flavor just improves from day to day, up to about 3 days.

 

Mashed "Potatoes"
From Living Low-Carb

It's our favorite potato impostor, cauliflower, that's tasting so deliciously potato-like here. You don't need to serve this dish with any apologies: it's really good in its own right, and it deserves a place on any holiday table.

I learned this method of cooking cauliflower from the California Cook, Diane Rossen Worthington. Bonus: You can make this dish a day ahead and just gently reheat it before serving.

Serves 4

I large head of cauliflower, tough stem removed, cut into florets

3 tablespoons sour cream or ricotta cheese

1/2 cup shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

Big pinch of ground cumin (optional)

Chopped fresh parsley for garnish (optional)

Put the florets in a steamer basket inside a large saucepan. Add an inch of water to the pan, cover, and bring to the boil. Reduce the heat to a simmer and cook 12 to 15 minutes, or until the cauliflower is just tender. Drain it very well on kitchen towels. Puree the cauliflower in a food processor, then add the remaining ingredients except the parsley and puree until smooth. Scoop the puree into a warm serving bowl and garnish with parsley if desired. Serve hot.

Per Serving: Carbohydrate: 3.9g plus 2.8g Fiber    Protein: 8.7g    Fat: 9g

 
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