500 more low-carb recipes: 500 all new recipes from around the world

560 Pages·2004·10.07 MB·English

by  Dana Carpender

5 0 0 More
Low-Carb Recipes
5 0 0 More
Low-Carb Recipes
All-New Recipes from Around the World
500
Dana Carpender
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Text © 2004 by Dana Carpender
First published in the USA in 2004 by
Fair Winds Press
33 Commercial Street
Gloucester, MA 01930
All rights reserved. No part of this book may be reproduced or utilized, in any form
or by any means, electronic or mechanical, without prior permission in writing from
the publisher.
08 07 06 05 04 2 3 4 5
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Library of Congress Cataloging-in-Publication Data available
Cover design by Mary Ann Smith
Book design by Leslie Haimes
Printed and bound in Canada
This book is dedicated to all of the people who contributed to it-
the folks who sent recipes, and the folks who diligently tested those recipes
and gave me vital feedback. As you page through this book, you'll see a
whole lot of names - this book is dedicated to every single one of them.
It is only through their hard work, creativity, and generosity that this work
was possible - and it is because of that same hard work, creativity, and
generosity that this book is far more interesting, diverse, and complex
than I ever could have made it myself. These folks are the heart and
soul of the growing low-carb community, and I'm proud and
grateful to be among them.
And, once again, to my husband Eric Schmitz, who worked fourteen-hour
days right alongside me, getting this book done on time. When I say I
couldn't have done it without him, it's just the simple truth.

contents
9 Introduction
19 Chapter 1 Ingredients You Need To Know About
41 Chapter 2 Snacks, Party Nibbles, and Other Incidental Food
77 Chapter 3 Eggs, Cheese, and the Like
105 Chapter 4 Breads, Muffins, Cereals, Crackers, and Other Grainy Things
135 Chapter 5 Hot Vegetables and Other Sides
185 Chapter 6 Side Salads and Dressings
217 Chapter 7 Chicken and Turkey
261 Chapter 8 Fish and Seafood
291 Chapter 9 Beef
343 Chapter 10 Pork and Lamb
379 Chapter 11 Main Dish Salads
403 Chapter 12: Soups
439 Chapter 13: Sauces, Seasonings, and Other Incidental Stuff
453 Chapter 14: Cookies, Cakes, Pies, and Other Sweets
527 Chapter 15: The BONUS CHAPTER!
541 Appendix A A Refresher on Measurements
543 Appendix B Where to Find a Few Less-Common Ingredients
545 Index
7

Introduction
Some of this Introduction will seem familiar to those of you who have my
previous cookbooks! However, you still might want to read it-I've updated quite
a few things.
How Do I Get Into These Things?!
After putting together Low-Carb Recipes on a killer-tight schedule during the
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winter of 2001-2002, I swore I was never writing a book that big in that little
time again.
Hah. Just try writing a best seller. Just try! Your readers and your publisher
will never let you sleep again. I had no idea that 500 Low-Carb Recipes would do
as well as it did, but it turned out to be the most popular low-carb cookbook of
2003 (and thank you all very much!). Next thing I knew I was appearing on
national talk shows (Hey! I met Wayne Brady!), taping for the Food Network, and
finding the bookstore buyers, the readers, and my publisher all clamoring for a
sequel as soon as possible!
I started in October of 2003-only to have my hard drive crash and eat all my
work in mid-December ("Back up early and often" is the moral of that story.) So I
started again, and had just over five months to come up with 500 recipes! YIKES!
All of which is by way of explaining why this book is even more of a
collaborative effort than the first one: There was simply no way I was going to
come up with enough recipes by my deadline without considerable help. So I put
out the call to the readers of Lowcarbezine!, my Internet newsletter, telling them
that I needed recipes, and plenty of them!
The response was overwhelming, as you will appreciate as you page through
this book-fully half the recipes come from Lowcarbezine! readers. Bless them,
one and all, for their generosity in sharing their best recipes with me, and through
me, with the whole low-carb community.
9
Not only did my Lowcarbezine! readers send recipes, but they sent a lot of real
ly great recipes. Indeed, as they flooded into my inbox, over and over, I had the
thought, "Geez, how am I going to come up with anything better than these?" I'm
humbled by the talent of my readership, some of whom could teach me a thing or
two about cooking. If you find this book varied, interesting, useful, and fun, a
great deal of the credit goes to the people whose names you will find all through
this book. Thank them in your heart, they deserve it.
However ...
My readers, for the most part, don't write cookbooks for a living. Often their
recipes came in with wording such as package frozen spinach" or can green
"1 "1
chilies" instead of exact measurements. We've generally gone with the most com
mon-sized packaging, or what made instinctive sense to my cook's brain. And
some recipes came with no quantities given-in these cases we relied heavily on
our testers' feedback.
Ditto with the instructions; often they simply said "Cook"-without specify
ing skillet or saucepan, high heat or low. And more than half the recipes came in
with no suggestion as to how many servings they made. Again, we went with
testers' feedback, and my experience.
Some recipes came in with specific products recommended; whenever possi
ble we went with a generic recommendation, but where a specific product seemed
like it would really make a difference, we kept it. And there are certain ingredients
we simply won't use around here, among them hydrogenated shortening and the
very well known fake whipped topping that comes in a tub. We've substituted
more wholesome ingredients in those cases.
Too, I reworded recipes for clarity wherever I felt it was needed, though I
think you'll be able to hear a lot of my readers' voices coming through, as well.
For any errors made in this process, any recipes that have undergone a sea
change, and anything that just seems to the original creator like it's just not the
same recipe anymore, I take full responsibility, and apologize.
Why Is There Such a Wide Range of Carb Counts
in the Recipes in This Book?
Just as with Low-Carb Recipes, not all of the recipes in this book are of the very
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low-carb Atkins-induction variety. You'll find recipes with no carbs at all, and you'll
find recipes with as much as 12 or 15 grams of usable carbohydrate per serving
and the whole range in between.
Let me say it loud and clear: I am a huge believer in low-carbohydrate eating.
I am forever opposed, however, to NO-carbohydrate diets. Indeed, people who
1 0 Introduction