Savory Bok Choy soup

©2012 Dawn Gagnon Photography

Boy Choy is loaded with health benefits and so easy to prepare. It is an ideal side dish but also a tasty and light soup as well.

Ingredients:

• 1 bunch of Bok Choy chopped
• 3 cups of low sodium beef stock
• 1 small onion diced
• 1 1/2 cups of diced mushrooms
• 1/2 tablespoon of red pepper flakes
• salt & pepper to taste
• 3-4 tablespoons low sodium soy sauce
• 2 tablespoons of Worcestershire sauce
• 3 tablespoons of grated Parmesan cheese
• 1 package of bacon (you can also use diced pancetta) cut into two inch lengths

Instructions:

In one large skillet  saute bacon and drain on a towel leaving a small amount of bacon fat in the pan then saute onion and mushrooms. Cook until onions and mushrooms are tender. While pan is  hotm add beef stock and add all of the remaining ingredients: Bok Choy, soy sauce, Worcestershire sauce, and red pepper flakes. Cover pan and let simmer until Bok Choy is translucent. Serve in bowls and sprinkle with Parmesan cheese. This soup tastes great with toasted french bread. Enjoy~

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Cheesy stuffed zucchini

Zucchini (Photo credit: Wikipedia)

Zucchini is a wonderful go to vegetable for low carb dieters. It's healthy, versatile and can be used in many dishes .

Makes 4 servings

Ingredients:

• 2 medium sized zucchini
• 3 diced baby portobello mushrooms
• 1/4 cup onions chopped
• 1 tablespoon butter or margarine
• 3/4 cup cubed herb stuffing mix
• 1/4 cup of chicken stock
• 1/4 cup shredded cheddar cheese
• 1 teaspoon fresh chopped dill weed
• 1/4 teaspoon salt
• black pepper
• Paprika

 Ingredients:

Slice zucchini in half lengthwise. Using the tip of a teaspoon, scoop out pulp, leaving a 1/4 -inch shell. Saute zucchini pulp,mushrooms and onion in butter until onions are translucent. Add a few tablespoons of chicken stock and stir in seasoned bread crumbs or herb stuffing mix. Add in cheese, dill, salt and pepper. If the mixture is too dry add a little more chicken stock. You want the consistency of the mix to be such that you can spoon it.

Place zucchini shells in a shallow 9 x 9 x 2-inch baking dish. Mound stuffing cheese mix in zucchini shells, packing lightly. Add water to dish. Bake in a 350 degree oven for 20 minutes. Sprinkle tops with paprika.

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Low carb tuna burgers

Tuna Fish cuisine of the Mahl people. (Photo credit: Wikipedia)

Makes 4 servings
Ingredients:

    1 cup tuna flaked cooked
    2 tablespoons  minced celery                                      
    1 tablespoon sweet pickles chopped or pickle relish            
    1 tablespoon onions minced                                     
    1/2 teaspoon lemon juice fresh or to taste                     
    Freshly ground pepper to taste                                 
    2 to 3 tablespoons mayonnaise real                             
    Butter or margarine                                            
    2 slices of low carb bread or whole wheat high fiber hamburger buns         
    4 slices bacon                                                 
    4 slices American cheese or cheese of your choice              

Combine fish, celery, sweet pickle or relish, onion, lemon juice, pepper, and enough mayonnaise to moisten. Lightly toast and butter bun or English muffin halves and spread with fish mixture. Cut bacon slices in half and partially fry to remove most of fat. Top each fish mixture with a slice of cheese and 2 bacon strips. Broil 5 inches from heat for 4 minutes or until cheese melts and bacon crisps.

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Shrimp and Asparagus Salad

shrimp (boiled), lemon juice, fresh cream, mayonnaise, salt, chervil (Photo credit: Wikipedia)

If you're looking for a light and satisfying low carb salad, this can be eaten alone or used as a side dish. Enjoy!

Ingredients:

    1 10-ounce package frozen asparagus spears                     
    1 pound shrimp cooked
    1 tbsp Old Bay Seasoning
    2 tablespoons lemon juice                                 
    1/4 cup Ranch dressing                          
    1/4 cup finely chopped green onions                             
    Romaine lettuce                                                   
    Tomato wedges                                                  
    Lemon wedges                                                   
    2 tablespoons parsley chopped                                  

Cook asparagus according to package directions. Drain and cool.

Meanwhile, in a medium bowl, sprinkle shrimp with lemon juice and Old Bay Seasoning. Let stand for 2 minutes stir and drain off excess. Add 1/4 cup of the dressing and green onions. Chill for 20-25 minutes.
Take Romaine lettuce leaves and line salad bowls. Arrange asparagus in a circular pattern. Spoon shrimp mixture over asparagus. Finish with tomato, lemon and parsley.

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Baked zucchini with herbs

Zucchini (Photo credit: Wikipedia)

As society grows ever more health conscious, we are always in the pursuit of healthy side dishes that will be great to eat while on a diet. Zucchini has a mild flavor that can be used in so many ways it is a shame to limit it to one recipe. Try this recipe for a diet friendly side dish or a vegetarian meal.

Step one:

On a cookie sheet covered with non stick aluminum foil add two to three tablespoons of low sodium soy sauce and lemon pepper. Sprinkle several tablespoons of fresh or dried parsley and paprika. 

Step two:

Take two large zucchinis and cut individual ½ inch round slices and place on cookie sheet. Once cookie sheet is covered, brush zucchini with melted butter and drizzle soy sauce over all zucchini slices. 

Step three:

Finish with parsley, paprika, garlic powder,salt and lemon pepper on the top of zucchini and bake in preheated oven at 400 F degrees for around 25 minutes. Start checking around 20 minutes.

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Baked potato skins

Image via Wikipedia

We all know that potatoes are a real treat baked in the oven. However, as we move towards a healthier lifestyle, potatoes have to be limited, especially if you are a low carber. However limited doesn't mean eliminated and these baked potato peels make hit the spot and be a better alternative that roasted potatoes would be. Great to serve for parties and game day. The addition of the sauces give these potatoes a little extra flavor.

Makes 4 servings

Ingredients:


    Extra virgin olive oil                          
    4 to 6 potatoes medium                                        
    Salt or seasoned salt of your choice                          
    Black pepper Freshly ground
    1-2 Tbsp.  Worcestershire sauce
    1-2 Tbsp. Soy Sauce
                                     
Preheat oven to 450° F.

Instructions:
Scrub potatoes well, making sure there is no left over grit. With a paring knife, peel skins off the potatoes, about 1/8 -inch thick. Place potato pieces in a large bowl. With your hands toss and coat both sides with olive oil, Worcestershire and soy sauce. Place on cookie sheet/baking pan skin side up. Sprinkle with salt and pepper. Bake for 10 to 12 minutes or until crisp and golden. Serve immediately in a napkin-lined basket. You may opt to sprinkle with salt and pepper once skins are removed from oven and are still hot.

Tip: Sprinkle the potato skins with Parmesan before placing in oven for another great flavor.

How to make your own egg-free mayonnaise

Image via Wikipedia

Mayonnaise is a condiment that has been around for quite sometime. More than likely a recipe originating in France, it has become a favorite condiment in the United States. In South Carolina, the general favorite of all is Dukes Mayonnaise. For a complete history and purchase of Dukes Mayonnaise, see: Dukes Mayo. You can purchase Dukes Mayonnaise online and see for yourself. For the rest, here is a recipe to make your own without using eggs. The recipe is great for those that have egg related allergies. This recipe can be stored for a week in your refrigerator.

Makes 6 servings

Ingredients:

6 tablespoons dijon style mustard
2 tablespoon lemon juice fresh
1 teaspoon lemon peels grated
2 tablespoon water
1 ½ cups safflower oil
4 tablespoons heavy cream
1 teaspoon savory dried, crushed
1 teaspoon basil dried, crushed
2 tablespoon parsley minced fresh
1 teaspoon salt
1 teaspoon lemon pepper seasoning
Few drops of hot pepper sauce

Instructions:
In a blender or food processor blend mustard, lemon juice and rind, and water; beat in 1/2 of oil in a thin stream. Add heavy cream about 1/2 teaspoon at a time alternating with about 1 tablespoon oil. When all oil and cream have been added, add the remainder of ingredients; blend for 10 seconds or more. Taste for additional seasoning.
Note: Can be stored in a covered jar in refrigerator for up to 1 week.
For more recipes see: Recipes from a Southern Kitchen, or The Low Carb Kitchen.

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