Lesson #54: Gifts From Your Low Carb Kitchen

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Low Carb Cooking 101

Are you tired of searching for small gifts that are inexpensive and at the same time don’t look cheap (or just plain stupid)? Are you tired of trying to find a parking space at the store? It’s a lot easier and more cost effective to give people something from your kitchen. In addition, you save time (no more trolling the stores for an appropriate gift, no more waiting in traffic or the check-out line).

Low carbers and non-low carbers alike appreciate gifts of food, and you don’t have to go to the mall to get them. For low carbers, a batch of muffins or a loaf of low carbohydrate bread are wonderful gifts. I’m sure that you have recipes for both.

But if you want one gift that you can give to either low carbers or non-low carbers, check out the recipes below. They are appropriate for anyone.

Savory Pecans

  • 2 cups pecan halves
  • 2 tablespoons butter, melted
  • 1 tablespoon soy sauce
  • 1/4 to 1/2 ground cayenne pepper

Preheat the oven to 300 degrees. Mix all the ingredients thoroughly. Spread spiced and buttered nuts on a jelly roll pan or a large cookie sheet with sides.

Bake about 10 minutes, or until pecans are toasted.

Makes 8 servings of 1/4 cup each.

Sugar and Spice Walnuts

  • 3/4 cup granular Splenda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 egg white
  • 2 1/2 tablespoons water
  • 8 cups walnut pieces

Combine the first 8 ingredients in a bowl; stir well. Add the walnut pieces and stir until they are evenly coated. Spread the coated walnut pieces out on a lightly greased, foil-lined 15 x 10 x 1 inch jelly roll pan or on a large cookie sheet.

Bake at 275 for 50 to 55 minutes, stirring occasionally.

Remove the walnut pieces from the pan, and cool them on wax paper.

Store in an airtight container.

Yield: 8 cups.

Sparkling Mulled Apple Cider

  • 1 can sugar free orange soda
  • 2 packets sugar free apple cider drink mix
  • 1/4 teaspoon lemon extract (or to taste)
  • 2 teaspoons apple pie spice mix
  • 3 33.8-ounce bottles Sam’s Choice Cider Apple Burst fruit-flavored sparkling beverage (available at Walmart)

Pour the sugar free orange soda into a saucepan. Heat the soda, then pour in the 2 packets of sugar free apple cider drink mix, the lemon extract and the apple pie spice mix. Stir to blend. (This part can be done the night before and refrigerated, if you wish.)

Pour 2 bottles of the Cider Apple Burst into a crockpot. Add the soda/seasoningsblend and stir to mix. Set crockpot on high until liquid is heated through, then reduce temperature setting to medium or low. Taste test and add more Cider Apple Burst if the taste is too strong for you.

**Note: Leftovers can be refrigerated and served hot or cold. This would be nice to keep in a pitcher in the refrigerator to heat on a per cup basis as an alternative to coffee or cocoa in the winter. Serve it cold over ice in the summer.

***Note: To package this as a gift, save old DaVinci or wine bottles. Wash them thoroughly and let dry completely. Use a funnel to pour the cider in and cap or cork to close. Be sure to let the recipient to keep the cider in the refrigerator. Do not freeze unless you put it into plastic containers, and be careful to leave enough head room for expansion of the liquid while freezing.

Southwest Seasoning

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoons black pepper
  • 1 tablespoons ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano

Place all the ingredients in a small bowl and stir to combine them evenly.

Store the spice mix in airtight containers.

Yield: 1/2 cup

Not Hot Mexican Seasoning

Use with ground beef for taco meat with no heat. You can add cayenne pepper for to the seasoning mix if you prefer it hotter.

  • 6 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 3 tablespoons cumin powder
  • 2 tablespoons salt

Place all the ingredients in a small bowl and stir to combine them evenly.

Store the spice mix in airtight containers.

Mediterranean Herb Mix

  • 3 tablespoon parsley flakes
  • 3 tablespoon savory leaves
  • 3 tablespoon thyme leaves
  • 3 tablespoon marjoram leaves
  • 1 1/2 tablespoon basil leaves
  • 1 teaspoon ground bay leaf
  • 1 1/2 tablespoon grated lemon peel, dried
  • 1/2 teaspoon celery seed

Combine parsley, savory, thyme, marjoram, and basil leaves. Crush them thoroughly with a pestle or the back of a wooden spoon. Add the remaining ingredients and stir well to combine al the herbs and spices thoroughly.

Store in an airtight container.

Use to flavor vegetables, poultry, fish or lamb.

Yield: about 1 cup

Barbecue Herbs

A blend for use with beef, lamb, pork or game.

  • 1 1/2 tablespoons basil
  • 1 1/2 tablespoons oregano
  • 2 teaspoons ground bay leaf
  • 1/4 cup juniper berries
  • 1/4 cup rosemary
  • 1/4 cup savory

Process all the ingredients in a blender.

Package the seasoning mix in small jars or shakers.

Yield: about 1 cup

Latin Spice Blend

  • 2 tablespoons dry mustard
  • 2 tablespoons grated orange peel, dried
  • 1 1/2 tablespoons allspice
  • 1 1/2 tablespoons nutmeg
  • 1 1/2 tablespoons ginger
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons cayenne pepper

Blend all the ingredients thoroughly and store it in an airtight container.

Use to season beef, pork or vegetable dishes.

Yield: about 1/2 cup

Italian Spice Blend

Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.

  • 2 tablespoons dried basil
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried oregano
  • 2 tablespoons dried coriander leaf
  • 2 tablespoons dried thyme
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried savory
  • 1 teaspoon red pepper flakes

Combine all the ingredients in the bowl of a food processor. Process for
30 seconds, until finely ground.

Transfer the seasoning mix to a tightly sealed container. Store in a cool dark place for up to 3 months.

Cajun Seafood Seasoning Mix

This seasoning mix lends itself to seafood, but you may use it as you like.

  • 1/4 cup salt
  • 2 cups red pepper
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon white pepper
  • 2 tablespoons paprika
  • 1 1/2 tablespoons onion powder
  • 1 tablespoons garlic powder
  • 1 teaspoon sweet basil
  • 1/2 teaspoon dry hot mustard
  • 1/2 teaspoon ground bay leaves
  • 1/4 teaspoon file powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon tarragon
  • 1/8 teaspoon oregano
  • 1/8 teaspoon rosemary

Mix all the ingredients together thoroughly. Store the seasoning mix in a tightly covered glass jar for use as needed.

Excellent for seasoning all seafood. Use as you would any seasoning mix, but do not add extra salt to the dish.

Lemon Herb Seasoning Mix

  • 4 1/2 tablespoons dried basil
  • 1 1/2 tablespoons whole celery seed
  • 3 3/4 tablespoons dried oregano
  • 1 1/4 tablespoons dried powdered basil
  • 1 1/2 tablespoons finely ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons dried onion flakes
  • 1/2 teaspoon grated lemon rind

Place all of the ingredients in a medium bowl. Toss gently, with a spoon, until well blended.
Store the seasoning mix in an airtight container in a cool, dry, dark place for up to 6 months.

This seasoning is good on fish, poultry, and salads.

Yield: approximately 1 cup

Herbs De Provence

Use to season chicken, vegetables or meat.

  • 3 tablespoons dried marjoram
  • 3 tablespoons dried thyme
  • 3 tablespoons dried savory
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon fennel seeds

Combine all the ingredients thoroughly. Spoon into small jars and store in a cool, dry place.
Use the seasoning mix to season chicken, vegetables or meat.

Yield: approximately 3/4 cup.

Seasoned Salt

  • 2 tablespoons pepper
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon onion salt
  • 1 teaspoon onion powder
  • 1 tablespoon garlic salt
  • 1 teaspoon cumin powder
  • 1 teaspoon dry marjoram leaves
  • 1 tablespoon minced parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon chili powder
  • 1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1-quart mayonnaise jar with a tight fitting lid, and shake them until they are thoroughly blended. Store at room temperature and use within 3 months.

Yield: approximately 1 cup.

Jalapeno Chili Butter

  • 1/2 cup butter, softened
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon chili powder

Combine all the ingredients thoroughly, stirring well.

Store in an airtight container in the refrigerator.

Yield: 1/2 cup.

Mustard Horseradish Butter (For Fish)

  • 2 tablespoons Dijon mustard
  • 2 tablespoons prepared horseradish
  • 5 tablespoons butter, room temperature
  • salt and pepper (to taste)

Blend all the ingredients together and place them in a serving crock, butter mold, or an airtight container.

Store in the refrigerator.

Serve at room temperature with fish.

Yield: 6 servings.

Lemon Herb Butter

  • 1/2 cup sweet butter
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon rind, grated
  • 1 1/2 tablespoons Dijon mustard
  • salt and pepper (to taste)

Combine all the ingredients thoroughly, stirring well.

Store in an airtight container in the refrigerator.

Whipped Maple Nut Butter

  • 1/3 cup roasted walnuts
  • 3/4 cup butter
  • 1/4 cup sugar free maple syrup
  • 1/8 cup cream

Roast the walnuts, then cool them thoroughly. Chop the cooled walnuts finely.

Using a food processor or hand mixer, process the butter, syrup, oil, and cream until smooth. Add the chopped walnuts and pulse (if using a food processor) or mix on low speed (if using a hand mixer) until the walnuts are thoroughly incorporated.

Store the butter mixture in an airtight container in the refrigerator.

Makes 1 1/3 cups.

Maple Cinnamon Butter

  • 1 pound unsalted butter, softened
  • 2 tablespoons sugar free maple syrup
  • 2 drops vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt

Combine all the ingredients, mixing thoroughly.

Pack the mixture into a crock, pottery dish, or airtight container and store it in the refrigerator.

Sunshine Butter

  • 1/2 cup butter, softened
  • 2 tablespoons Brown Sugar Twin
  • 1 tablespoon grated orange rind
  • 1 tablespoon finely flaked unsweetened coconut

Combine all the ingredients, mixing thoroughly.

Pack the mixture into a crock, pottery dish, or airtight container and store it in the refrigerator.

Ginger Pecan Butter

  • 3/4 cup butter, softened
  • 1/2 cup finely ground pecans
  • 1 to 2 teaspoons ground ginger (to taste)
  • 1 teaspoon Brown Sugar Twin
  • 1/2 teaspoon allspice

Combine all the ingredients, mixing thoroughly.

Pack the mixture into a crock, pottery dish, or airtight container and store it in the refrigerator.

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