SauteshaUots in 1teaspoonof the butter.In a food processor, combine shaUots with aU other ingredients until smooth. Place on parchment paper or on plastic wrap. RoU butter in the paper or wrap until you have a 1-inch-diameter cylinder. Refrigerate until butter is needed. Slice into V4-inch pieces to use (3 sUces = 1 tablespoon), ta
LEMON BUTTER 4 servings, 2 Tbsp each Per serving: 0.7gm cho, <0.1 ozpro CHO (gm) PRO (gm) Vi cup (1 stick) unsalted butter, softened , 1.0 2 Tbsp lemon juice 2.6 0.2 Salt and white pepper to taste ,
In a food processor,combine aU ingredients until smooth. RoU butter into a 1-inch-diameter cylinder as directed for Dijon Mustard Butter, above, and refrigerate untU needed. SUce into V4-inch pieces to use (3 sUces = 1 tablespoon), ta
LEMON PEPPER BUTTER 4 servings, 2 Tbsp each Per serving: 0.7gm cho, <0.1 ozpro CHO (gm) PRO (gm) Vi cup (1 stick) butter, softened , 1.0 2 Tbsp lemon juice 2.6 0.2 Vs tsp salt , Ys tsp white pepper , Lemon pepper seasoning, to taste ,
In a food processor,combine aU ingredients until smooth. RoU butter into a 1-inch-diameter cylinder as directed for Dijon Mustard Butter, above, and refrigerate until needed. SUce into V4-inch pieces to use (3 sUces = 1 tablespoon), ta
Recipes for Low-Carbohydrate Meals 397
GINGER SCALLION BUTTER 12 servings, 2 Tbsp each Perserving: 0.5 gm cho, <0.1 OZPRO CHO(gm) PRO(gm) Wa cups {2Vi sticks) butter, softened , 2.5 4 minced scaUions 1.85 0.45 Va tsp minced garUc 0.5 0.08 Vi tsp minced fresh ginger 0.15 0.01 1 Tbsp minced parsley 0.6 0.3 1 Tbsp soy sauce 2.0 2.0 1 Tbsp lemon juice 1.3 0.1
In a food processor, combine aU ingredients until smooth. RoU butter into a 1-inch-diametercylinder as directedfor Dijon Mustard Butter, above, and refrigerate until needed. Slice into V4-inch pieces to use (3 sUces = 1 tablespoon), ta
TARRAGON BUTTER 12servings, 2 Tbsp each Per serving: 1.7gm cho, <0.5 oz pro IO(gm) PRO(gm) Ya cup white wine 7.2 0.6 1 bay leaf 0.3 0.1 7 black peppercorns, crushed 0.7 0.1 3 Tbsp tarragon vinegar 2 Tbsp minced shaUots 4.8 0.7 1 cup heavy cream 6.6 4.9 Va cup (IVz sticks) butter, softened , 1.5 V4 tsp chopped fresh tarragon 0.8 0.4 Pinch salt and white pepper ,
Combine wine, bayleaf, crushedpeppercorns, vinegar, and shaUots in a nonreactive pan. Bring to a boU and reduce to about 2 tablespoons. Strain, removing bayleafand crushed peppercorns. Reduce creamby halfin a separate pan and add to the wine reduction. GraduaUy whisk in the butter over low heat. When aU the butter is dissolved, add the chopped fresh tarragon and seasonto taste,ta
SPICY MUSTARD SAUCE 16servings, 2 Tbsp each Per serving: 2.3gm cho, <0.5oz pro CHO (gm) PRO (gm) V2 cup minced shaUots 19.2 2.8 Va cup cider vinegar , 1 tsp black peppercorns, cracked 1.4 0.2
398 Your Diabetic Cookbook
1 bay leaf 0.3 0.1 1 cup dry white wine 9.6 ,
1 cup heavy cream 6.6 4.9 Wi cups (3 sticks) unsalted butter, softened , 3.0 Dijon-style mustard to taste ,
Creole mustard (or any other spicymustard) to taste ,
Combine the first 5 ingredients in a smaU nonreactive saucepan and reduce to Vi cup. Add heavy cream and reduce mixture by half. Strain and return to the stove. Cut softenedbutter into smaU piecesand slowly add to the sauce whUe whisking. After aU the butter is incorporated, add the mustard to taste, ta
BREAKFAST FOODS
Breakfast is the meal where you mayfind you miss carbohy drate the most. No more home fries or hash browns, toast, pancakes, French toast, waffles, cereals, and the like. The recipe suggestions that follow can put some zip back into breakfast while keeping carbohydrates waydown.
MUSHROOM OMELET WITH BACON 1 serving Perserving: 3.1 gm cho, 2.8 oz pro CHO (gm) PRO (gm) 2 sUces bacon , 4.0 1 fresh mushroom, sUced 1.5 0.35 Butter to taste , 2 eggs 1.2 12.0 1 Tbsp heavy cream 0.4 0.3 Salt and black pepper to taste ,
Pan-fry bacon and removeto paper towelto drain. Saute" sUced mush room in butter for 2-3 minutes. In a smaU bowl, mix eggswith cream, then add to mushrooms. Cook eggs without stirring for 2 minutes, or until desired firmness. Season with salt and pepper to taste. RoU or fold omelet and turn out on a plate. Servewith the bacon, ta
Recipesfor Low-Carbohydrate Meals 399
SCRAMBLED EGGS WITH ONIONS, PEPPERS, AND STRIPPLES 1 serving Perserving5.3gm cho, 2.4 oz pro CHO (gm) PRO (gm) 2 sUces Stripples (soy bacon) 2.0 2.0 2 eggs 1.2 12.0 1 Tbsp cream 0.4 0.3 Butter to taste , 1 Tbsp minced onion 0.9 0.3 1 Tbsp minced green beU pepper 0.8 , Saltand black pepper to taste ,
Microwave Stripples and set aside. Combine eggs and cream thor oughly in a smatt bowl. Heat butter in saute" pan, add eggs, and cook for 1 minute. Add minced onion and green pepper. Season with salt and pepper to taste and cook to desired consistency, ta
HAM AND CHEESE OMELET 1 serving Perserving. 3•6gm CHO, 6 oz PRO CHO(gm) PRO(gm) 2 eggs 1.2 12.0 1Tbsp cream 0.4 0.3 Butter to taste ,
1 sUce (2 oz) ham, diced or juUenned , 18.0 2 oz cheese, grated or sUced thin 2.0 12.0 Saltand black pepper to taste ,
Mix together eggsand cream in a smaU bowl.Heat butter in saute" pan and cook egg mixture 1-2 minutes without stirring. Place ham and cheese on top and season to taste with salt and pepper. Either roU or fold the eggs and cookto desired consistency, ta
SAUSAGE AND EGG OR HAM AND EGG OPEN SANDWICH This recipewasdeveloped by AmyZ. Kornfeld and Hank Kornfeld. J serving Perserving: 8 gm cho, 5 ozpro CHO (gm) PRO (gm) 2 sausage patties, 1 oz each, or 2 slices ham, turkey, or salami , 12.0 1 Tbsp butter or 1 tsp vegetable oU , 2 eggs 1.2 12.0
400 Your Diabetic Cookbook
2 G/G crispbreads 6.0 2.0 2 slices cheese (about Va ounce total) 0.8 4.0
Brownsausage,ham, turkey,or salami and drain off fat. Keep warm in 250°F oven. Heat butter or oU in a nonstick skiUet until water drops sprinkled on surface skitter across. Breakeggs into pan. Fry eggs for 2-3 minutes over medium heat. If desired, flip them over and fry for another minute or so.Put crispbreads on an ovenproofplate and place eggs on top. Cover with sausage, ham, turkey, or salami, and top off with cheese. Warm brieflyin oven to melt cheese, ta
FRENCH BRAN TOAST This is another recipe from Amy Z. Kornfeld and Hank Kornfeld. 1 serving Perserving: 9 gm cho, 1.4 oz pro CHO (gm) PRO (gm) 2 Bran-a-Crisp crackers 8.0 2.0 2 tsp water , 1 egg or egg substitute 0.6 6.0 Va tsp cinnamon , V% tsp nutmeg , Vs tsp vaniUa extract , Artificial maple or fruit-flavored baking extract, to taste , 1 Tbsp cream 0.4 0.3 1 tsp vegetable oU , Melted butter to taste , 1 or more ground or crushed Equal tablets, or a pinch of stevia powder ,
Soak crackersin 2 teaspoonswater for 5 minutes, or just long enough to soften.
MeanwhUe, in a broad shaUow bowl beat eggor eggsubsti tute with cinnamon, nutmeg, vaniUa, and other flavor extract.
Add 1Tbsp creamand beat gendy.
Place softenedwafers in egg mixture for 1-2 minutes.
Heat nonstick skiUet until water droplets sprinkled on surface skitter across.
Add oU to skiUet and spread it around with a folded paper towel.
Place egg-soaked wafers in pan and cook over medium heat for about 3 minutes per side.
When done remove from pan and pour on melted butter, or sprinkle to taste with the ground Equal tablets or steviapowder.