Corned Beef and Cabbage

Corned Beef and Cabbage

* 5 pound corned beef brisket (preferably bottom round)
* 1/2 cup Michelob Ultra low carb Beer
* 1 medium white onion, sliced
* 2 medium carrots, peeled and cut into thirds
* 1 clove garlic, minced
* 1 teaspoon ground cloves
* 2 bay leaves
* 1 medium head of cabbage
* 1 Tablespoon Spicy Brown Mustard
* 1 Tablespoon Splenda
* 1 teaspoon molasses
* 1/4 teaspoon ground cloves

Place corned beef in Dutch oven. Add Michelob Ultra and enough water to barely cover. Add onions, carrots, garlic, and seasonings.

Cover and simmer (do not boil) about 1 hour per pound of meat, or until fork tender. Preheat oven to 350°F. Cut cabbage into eight wedges. When meat is tender, remove from liquid, and add cabbage wedges to the Dutch oven. Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in shallow roasting pan. Spread top of meat with prepared mustard and molasses; Sprinkle with Splenda and cloves. Roast 20 minutes.

To carve corned beef, cut across the grain, in thick slices. If you prefer your meat deli style, chill meat overnight in refrigerator to set juices and then carve in thin slices. Place on platter with cabbage wedges and serve. Discard juices, seasonings, carrots, and onion.

Serves 6 — 4.4 net grams of carbohydrate per serving. Want a little carrot? Assuming you eat and don’t discard the carrot, add an additional 1.5 carb grams per serving. This recipe can also accommodate a bit of diced turnip in place of traditional potatoes. Add carb grams accordingly for changes.

Converted from an original recipe by Tina MacDonald.

Stuffed Mushrooms

Stuffed Mushrooms

15-20 mushrooms (stem taken out) I haven’t made these but I would assume whole, fresh mushrooms would be used
1/2 lb crumbled bacon
1 container of cream cheese
red pepper

cook bacon and mix with cream cheese. Spoon into mushrooms. sprinkle with red pepper to taste. Put on cookie sheet and cook in 375 preheated oven for about 10-15 min or so. You know they’re done when the tops are brown and the cookie sheet gets a little watery.

Egg Noodles

Thanks to Lynne for this recipe

Egg Noodles

* 3 egg yolks
* 3 egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon salt

Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into “noodles”.

Use under any recipe like Beef Stroganoff…excellent substitute for pasta.

Enough for 4 people.

Bill’s Bean Sprout Side Dish

Bean Sprout Side Dish

Ingredients

1 Bag (12oz) Fresh Bean Sprouts Washed

6 Each Scallions Washed and chopped in ¼” pieces
(Green & White parts)

6 Medium Mushrooms Washed and Sliced

1 Small Clove of Garlic Pealed, crushed, and minced

1 Tblspn Olive Oil

¼ Cup Dry White Wine

1 Tblspn Lite Soy

¼ Each Lemon Squeezed

1 Tblspn Sesame Seeds

Directions

Place Sauté Pan or Skillet on stove burner and turn on medium high heat.
Put Olive Oil in pan and spread on whole bottom with a paper towel.
When pan is heated thoroughly place scallions in pan and begin to sauté.
After Scallions have begun to cook place Mushrooms and Garlic in the pan.
Allow these items to heat through.
Add White Wine, Soy, Squeeze Lemon, and Sesame Seeds to the pan and heat these items.
Add the Sprouts.
Toss and stir the contents of the pan to thoroughly mix and heat the ingredients. (Stir-Fry)
Allow mixture to cook 30 seconds to a minute. Do not over cook. The mixture should be hot all the way through; the sprouts should remain crisp but, never browned or burned.
Serve with any meat, poultry, or fish.
Add this dish to a pot of chicken stock for a great soup.
Serves 4 as a side dish.

“Loaded” Cauliflower

“Loaded” Cauliflower.

I haven’t tried this but it sounded pretty tasty.

Ingredients:

1 cup cooked cauliflower
1 teaspoon butter
Salt and pepper to taste
1 ounce shredded cheddar cheese
1 tablespoon sour cream
1 strip of bacon-crumbled
1 teaspoon chives.

Directions:

Butter and season the cauliflower.
Place in an individual-serving baking dish
Top with cheese
Microwave or broil until the cheese is melted.
Top with sour cream, bacon and chives.

Serves 1

Cauliflower Casserole

Cauliflower Casserole

Ingredients:

1 whole fresh cauliflower
2 tablespoons butter
4 ounces cream cheese softened in microwave
1 pound cooked, chopped bacon
8 ounches shredded cheddar cheese

Directions:

Cook cauliflower until very soft.
Drain well and mash with a potato masher.
Add all remaining ingredients and mix well.

Put in a casserole dish and back for about 25 minutes at 350 F

Baked Spinach Casserole

Baked Spinach Casserole

Ingredients:

1 package frozen chopped spinach, thawed
5 ounces of Ricotta cheese
1 cup heavy cream
2 eggs
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions:

Defrost spinach, drain, and blot to absorb excess water.

In a bowl mix eggs, ricotta, cream and seasonings. Beat together well with a whisk or fork.

Add spinach and parmesan and mix well.

Bake in a greased covered casserole dish at 350 F for about 40 minutes.

Faux Mashed Potatoes

Faux Mashed Potatoes

Ingredients:

1 head of cauliflower
1 stick of real butter
2 tablespoons of heavy cream (if necessary)
1/2 - 3/4 tablespoons black pepper
Salt to taste

Directions:

Steam of boil cauliflower until it is VERY soft (20 - 30 minutes)
Put it in a strainer or a seive and mash as much of the water out as possible. This is a very important step.

Whip the rest of the ingredients with the cauliflower and reheat if necessary.

The high quantity of pepper and butter is necessary to achieve the right potato flavor. Taste and adjust if needed

Mock Mac n Cheese

Mock Mac n Cheese

Ingredients:

1 lb. Extra Firm Tofu (Press all liquid out of tofu)
2 cups grated cheddar cheese
2 eggs
1/4 cup heavy cream
salt and pepper to taste

Direction:

Smash up the tofu with a fork. It’s easier to just use your hands.

Mix all other ingredients in a separate bowl and then add to the tofu
and mix thoroughly.

Put the mixture in a greased casserole dish and bake at 350 F (180 C)
for 30 - 40 minutes, or until it is bubbly and lightly browned on top.

“Potato” Pancakes

I Can’t Believe It’s Not Potato - Pancakes

12 oz frozen cauliflower
1 large beaten egg
salt and pepper to taste

boil the cauli till very tender
mash in a bowl until paste with small bits in it
add egg onion and salt and pepper and mix well
heat some butter in a pan and ladle enough cauli onto your dish, slice and slide into pan wait until cooked one side then turn over

sometimes they break up then just lump em together an call them hash browns