tag:blogger.com,1999:blog-46746677896405070552024-03-13T20:02:12.770-07:00Sabine's famous low-carb recipesLooking for low-carb or ketogenic recipes?
Have a look at these favourite, well tested recipes.
NO sweets or sweet tastes.
NO grains or anything made from grains.
NO dairy (other than butter, hard no/low-carb cheeses,
double cream, ...).
NO legumes (beans, peanuts, lentils,...),
NO soy,
NO industrial oils (cottonseed oil, corn oil, soy bean
oil, industrial trans-fats......),
NO food additives (sweeteners, flavour enhancers,
thickening agents, preservatives, food colouring,...
Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-4674667789640507055.post-30909737706295051452014-12-17T06:39:00.003-08:002018-03-29T18:47:31.663-07:00<h2>
</h2>
<h2>
<span style="color: red;">Greens with sauce (quick complete meal)</span></h2>
<b>INGREDIENTS:</b><br />
<br />
<ul>
<li><b>1lbs of greens (frozen or fresh) like broccoli, kale, asparagus, spinach, Brussels sprouts, green beans, and the like (low carb) </b></li>
<li><b>150-200 grams of unsalted butter</b></li>
<li><b>salt</b></li>
<li><b>100grams of soft (soft ripened) goat cheese (regular fat)</b></li>
</ul>
<br />
<b>PREPARATION</b>:<br />
<br />
<ul>
<li><b>Cut vegetables into chunks, if necessary</b></li>
<li><b>put butter, salt and vegetables into a pan or pot with a lid and let simmer</b></li>
<li><b>once the vegetables are just about cooked to desired softness, add the goat cream cheese (soft ripened goat cheese), let it simmer to melt, then stir so it makes a thick sauce</b></li>
</ul>
<br />
This recipe is quick and easy, and contains a lot of fat, fibre, and a moderate amount of protein.This meal is extremely tasty and satisfying.<br />
<br />
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<br />Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-42114261097959882032014-04-20T10:08:00.000-07:002018-03-29T18:47:44.335-07:00Octopus or squid with MCT mayo<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ft8q_IaghSs/Wr1_ScF5p9I/AAAAAAAAazo/Y34Bce7sI68Ftwnt8ujZUvmin-bx_bgRgCLcBGAs/s1600/fried%2Boctopus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="179" data-original-width="179" src="https://3.bp.blogspot.com/-ft8q_IaghSs/Wr1_ScF5p9I/AAAAAAAAazo/Y34Bce7sI68Ftwnt8ujZUvmin-bx_bgRgCLcBGAs/s1600/fried%2Boctopus.jpg" /></a></div>
<span style="color: red;"><b><a href="http://3.bp.blogspot.com/-iTFyxSRbYc0/Wr1-6rAh37I/AAAAAAAAazk/W6-Jp4JQjJwBm57d5R4w7eGm8USeg2R6wCK4BGAYYCw/s1600/fried%2Boctopus.jpg" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-iTFyxSRbYc0/Wr1-6rAh37I/AAAAAAAAazk/W6-Jp4JQjJwBm57d5R4w7eGm8USeg2R6wCK4BGAYYCw/s400/fried%2Boctopus.jpg" /></a>Octopus/squid with MCT mayo</b></span><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>A bunch of small octopus or squid or both<b> </b>(heads cleaned out), or squid legs</li>
<li>Butter</li>
<li>Salt</li>
<li>Garlic</li>
<li>Turmeric</li>
<li>Chili pepper</li>
<li>Eggs</li>
<li>Mustard Powder</li>
<li>Kimchi juice, Sauerkraut juice, or vinegar</li>
<li>MCT oil (or another oil)</li>
</ul>
<b>Preparation:</b><br />
<br />
<ul>
<li>For the mayo: use two egg yolks, salt, 1/2 tsp mustard powder, one tablespoon vinegar or kimchi/sauerkrat juice and mix with a blender, then add the oil drop by drop, while blending until thick. Add more oil until desired consistency is reached.</li>
<li>Put the octopus/squid parts into a heat-safe glass dish and pour some boiling water over them until they are covered. Then let them sit in the hot water for 30 seconds</li>
<li>Drain the water from the squid/octopus parts.</li>
<li>Melt a small amount of fat in a pot on medium high heat, then add the squid/octopus. Let it cook for a few minutes and drain the juices from the pot.</li>
<li>Now add a big chunk of butter, garlic, turmeric, modest amount of pepper, (optional: some dried herbs), and let them fry until they get a little brown (don't overcook!). Add salt to taste, stir, and serve with the mayo.</li>
</ul>
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<br />
<br />
<ul>
</ul>
Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-35571546544741105042014-04-20T09:55:00.000-07:002018-03-29T17:08:42.085-07:00Fermented wild greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Uvycyl3MZmI/Wr1_9_BYoOI/AAAAAAAAaz0/9tVpCrzC6HMsLwt10mbLdpA6-VjBz4ZHgCLcBGAs/s1600/wild%2Bgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1066" height="240" src="https://2.bp.blogspot.com/-Uvycyl3MZmI/Wr1_9_BYoOI/AAAAAAAAaz0/9tVpCrzC6HMsLwt10mbLdpA6-VjBz4ZHgCLcBGAs/s320/wild%2Bgreens.jpg" width="320" /></a></div>
Fermented wild greens<br />
<br />
<ul>
<li>Assorted wild greens, herbs, weeds (edible)</li>
<li>Water (i.e. 3 quarts)</li>
<li>Salt (i.e. 3/4 cup)</li>
<li>Optional: spices as desired (ginger, peppers, etc...)</li>
<li>Optional: honey as a starter, rennet, sauerkraut juice, or any other fermenting agent</li>
</ul>
<br />
Preparation:<br />
<br />
<ul>
<li>Mix the brine ( use rennet, whey, sauerkraut juice) or mix water with (some honey, optional) and salt</li>
<li>Put greens (chopped or cut) into a fermenting vessel and cover with the brine (consult fermenting books for more info about fermenting vessels)</li>
<li>Let it ferment for at least a week or longer</li>
<li>Once it is done, transfer it to the fridge until consumption</li>
</ul>
<br />
NOTE: use real sea salt (no additives), use non-chlorinated water, use non-pasteurized fermenting juices <br />
<br />
<br />
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-27140745872628064942014-04-05T11:08:00.001-07:002018-03-29T17:09:28.684-07:00Liver Vegetable Puree (also soup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-zs85HSvuMBQ/Wr2ALoj-P4I/AAAAAAAAaz4/NqnLpCPAQwUwAA92YC00jz4c1do4296BQCLcBGAs/s1600/liver%2Bvegetable%2Bpuree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://3.bp.blogspot.com/-zs85HSvuMBQ/Wr2ALoj-P4I/AAAAAAAAaz4/NqnLpCPAQwUwAA92YC00jz4c1do4296BQCLcBGAs/s320/liver%2Bvegetable%2Bpuree.jpg" width="180" /></a></div>
<span style="color: red;">LIVER VEGETABLE PURÉE (or SOUP)</span><br />
<br />
<br />
Having trouble eating liver or your vegetables? Are you anaemic or lacking Vitamin B12? Are you recovering from serious illness...?<br />
<span style="color: red;"><br /></span>
<span style="color: red;"><span style="color: black;">The following recipe may just be exactly what you need, is easy to eat, and may be quite tasty. Feel free to add ingredients and spices to taste.</span></span><br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 cup of cauliflower pieces (fresh or frozen)</li>
<li>1 cup of broccoli pieces (fresh or frozen) </li>
<li>1 cup of ghee (or 250 grams of butter)</li>
<li>salt to taste</li>
<li>pinch of nutmeg</li>
<li>raw beef or lamb liver</li>
<li>other ingredients, herbs and spices as desired (green onion, leeks, garlic...., ginger, pepper, turmeric, green beans,..........)</li>
<li>optional raw egg yolk </li>
</ul>
<br />
<b>Preparation:</b><br />
<b> </b><b> </b><br />
<ul>
<li>cook the cauliflower and broccoli in some of the butter or ghee with salt in a covered pot on medium low heat, then add a pinch of nutmeg</li>
<li>pour the vegetables into a food processor (with cutting blades) and add the raw liver</li>
<li>blend until everything is a fine purée<b> </b> </li>
<li>optional: add in a raw egg yolk</li>
</ul>
<br />
Serve in a bowl! Serve with a lemony drink.<br />
<br />
NOTE: You can always halve the vegetables and double the butter, if desired. <br />
<br />
If you have leftovers, store them in a glass dish in the fridge for later that same day or the next day....When ready, add an equal amount of hot water and stir. Now there is some soup to eat or drink.<br />
<b> </b><br />
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-72123446849561518112013-10-13T15:57:00.001-07:002018-03-29T17:10:18.973-07:00Tongue<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-sO38TchQrww/Wr2AYLkjiqI/AAAAAAAAaz8/xZvZmt2T_Xwvl97LwEUDiQY3DXCa1n7GgCLcBGAs/s1600/tongue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-sO38TchQrww/Wr2AYLkjiqI/AAAAAAAAaz8/xZvZmt2T_Xwvl97LwEUDiQY3DXCa1n7GgCLcBGAs/s320/tongue.JPG" width="320" /></a></div>
<h2>
<span style="color: red;">Tongue</span></h2>
<br />
<b>ingredients:</b> beef tongue<br />
salt<br />
water<br />
<br />
<b>preparation:</b> cook tongue in water (bring to boil ans let simmer) until soft<br />
add salt and let cook some more<br />
remove from water and remove the thick outer skin<br />
slice into thin slices<br />
<br />
Serve with mustard or any favourite condiment.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-77061181254641617802013-10-12T15:13:00.000-07:002018-03-29T17:13:14.820-07:00Chicken Dishes<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-JNb3p6ljSQA/Wr2AqK8E2LI/AAAAAAAAa0A/PGG0ILlgirYOpWESPCRfn_03O5uU2oNdQCLcBGAs/s1600/cream%2Bof%2Bchicken%2Bsoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-JNb3p6ljSQA/Wr2AqK8E2LI/AAAAAAAAa0A/PGG0ILlgirYOpWESPCRfn_03O5uU2oNdQCLcBGAs/s320/cream%2Bof%2Bchicken%2Bsoup.JPG" width="320" /></a></div>
<h2>
CHICKEN DISHES</h2>
<div>
for an Asian taste, try some Asian herbs and spices in the recipes below:<br />
there are curry leaves for a nice chicken curry, ginger and lemongrass for some Thai flavour, Japanese seven-spice, and many more possibilities.</div>
<h2>
<span style="color: red;">Cream of chicken soup</span></h2>
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
chicken</div>
<div>
small carrot</div>
<div>
celery stick</div>
<div>
water salt turmeric</div>
<div>
garlic </div>
<div>
either mediterranean herbs, or alternately chopped dill (fresh) and a hint of lemon</div>
<div>
pepper</div>
<div>
butter</div>
<div>
double cream or clotted cream</div>
<div>
optional: 2 tbsp. cream cheese (cream, salt, bacterial culture), egg yolks</div>
<div>
<br /></div>
<div>
<b>Preparation:</b></div>
<div>
cook chicken until flesh is soft together with carrot and celery</div>
<div>
save the broth</div>
<div>
take the chicken and remove the meat from the bone</div>
<div>
puree the cooked chicken, carrot and celery</div>
<div>
put butter into a saucepan (large chunk), and heat the pureed chicken vegetable mixture</div>
<div>
add herbs, spices, and the other ingredients and heat</div>
<div>
add enough of the broth to give it the desired consistency, and drink the rest</div>
<div>
optional: stir in some cream cheese and/or egg yolks (do NOT boil the egg yolks or they will congeal)</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
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<br /></div>
<h2>
<span style="color: red;">Chicken green bean stir fry</span></h2>
<div>
<br /></div>
<div>
<b>ingredients:</b></div>
<div>
green beans (not too many)</div>
<div>
bacon (12 strips, thick)</div>
<div>
2 chicken breasts (cut into strips)</div>
<div>
125 grams of butter</div>
<div>
mediterranean herbs </div>
<div>
garlic</div>
<div>
turmeric</div>
<div>
salt</div>
<div>
100g cream cheese (cream, salt, bacterial culture)</div>
<div>
3 heaping tablespoons of creme fraiche</div>
<div>
<br /></div>
<div>
<b>preparation:</b></div>
<div>
heat butter in a pan, and add bacon and chicken</div>
<div>
let it fry for a while, until half browned</div>
<div>
add green beans and herbs and spices and cook</div>
<div>
now add salt</div>
<div>
let it cook until beans slightly soft</div>
<div>
now add the cream cheese and stir until it is well mixed</div>
<div>
take the pan off the heat and stir in the creme fraiche, until you have a smooth gravy</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
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<br /></div>
<div>
<br /></div>
<h2>
<span style="color: red;">Hot chicken salad</span></h2>
<div>
<br /></div>
<div>
<b>ingredients:</b></div>
<div>
chicken breasts (cut into cubes)</div>
<div>
herbs, turmeric, garlic, salt</div>
<div>
butter</div>
<div>
cream cheese</div>
<div>
double cream</div>
<div>
fresh green onions sliced</div>
<div>
romaine lettuce, sliced</div>
<div>
<br /></div>
<div>
preparation:</div>
<div>
fry the chicken, herbs, and spices in a sauce pan until done</div>
<div>
add salt</div>
<div>
add cream cheese and mix well</div>
<div>
interrupt the cooking and prepare the green onions and the lettuce</div>
<div>
pile some of the cut lettuce on each plate</div>
<div>
<br /></div>
<div>
go back and heat the chicken once more, then turn off the heat and mix in some double cream or creme fraiche, until there is a nice creamy sauce</div>
<div>
<br /></div>
<div>
now put a large dollop onto each pile of lettuce and sprinkle with chopped green onions</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
<br /></div>
Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-27028806433600127462013-10-11T13:09:00.000-07:002018-03-29T17:16:51.935-07:00Burgers<h2>
<span style="color: red;">BURGERS</span></h2>
<div>
<span style="color: red;"><br /></span></div>
<div>
INGREDIENTS: </div>
<div>
<ul>
<li>(grassfed) beef hamburger meat</li>
<li>salt, pepper, and spices as desired</li>
<li>romaine lettuce leaves (instead of buns)</li>
<li>tomato slices</li>
<li>for the toppings: home-made hot pepper mayo (add hot pepper to mayo and stir), avocado cream-cheese mix, and more (use the imagination)</li>
</ul>
<div>
<br /></div>
</div>
<div>
PREPARATION:</div>
<div>
<ul>
<li>form large, thin patties out of the hamburger meat (mix in some salt, pepper, garlic powder and other herbs and spices as desired)</li>
<li>optional: melt a slice of cheese on top at the end of frying or baking</li>
<li>either fry them in a pan in hot butter or bake them in the oven at medium temperature</li>
<li>once done put them on plates or on lettuce leaves (or both), and top with your favourite toppings</li>
</ul>
<div>
<br /></div>
</div>
<div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Avocado-asparagus-lettuce wrap burger</div>
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<br /></div>
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coconut cream avocado curry lettuce wrap burger</div>
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hot pepper mayo and avocado cream cheese burgers</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-19328838284989142842013-04-19T10:34:00.002-07:002013-04-19T10:34:57.350-07:00Dairy replacements<h2>
<span style="color: red;">Dairy replacements</span></h2>
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For those who are allergic to lactose the recipes in this blog should not be a problem, as they contain only lactose free (or virtually lactose free) dairy products.</div>
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<div>
Those people, who are allergic to certain milk proteins may try milk products from different cows (Alpine cows, Jersey cows, etc.) or sheep and goats, which have different milk protein profiles.</div>
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Some people report success after switching to raw dairy (from non-homogenized or otherwise pre-processed milk and cream).</div>
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If the milk intolerance is extreme and severe, there are many non-dairy alternatives derived from coconut, other nuts, and more.</div>
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Coconut milk is suitable for the manufacture of Kefir and yogurt The thick part is a good cream (whippable) replacement, and can also be fermented to make sour cream, Coconut flakes can be processed into a nut butter. </div>
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Other nuts can be made into nut butters also.</div>
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<a href="http://www.daiyafoods.com/our-products">http://www.daiyafoods.com/our-products</a> Daya is a company that provides a variety of fake cheeses.</div>
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However, good dairy products are a healthful addition to a diet (most store bought dairy does not fit the description of healthy and "unadulterated"). Good high-fat dairy is low or devoid of carbohydrates, and can be low in (or free of) offending milk-proteins.</div>
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If you must replace all milk products, choose your replacements wisely, read labels <b> and watch the carbohydrates!</b></div>
Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-51975343611836545742013-04-13T11:37:00.002-07:002018-03-29T18:50:07.081-07:00Pates and terrines<h2>
<span style="color: red;">Pates and Terrines</span></h2>
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<span style="color: red;"><br /></span></div>
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Note: You can use the gelatin and fat from your pork hock and pig feet meals to surround your creations.</div>
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Prepared pates and terrines make easy meals and snacks. Most can be kept in the fridge for up to a week, some can be canned in glass jars for later use.</div>
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<b><span style="background-color: white; color: #cc0000;">Pork Liver Pate</span></b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>150 grams pork liver (cut into pieces)</b></li>
<li><b>500 grams mild bacon or pork belly without the rind</b></li>
<li><b>200 grams of butter</b></li>
<li><b>5 garlic cloves (chopped)</b></li>
<li><b>1 tsp. herbes de provence</b></li>
<li><b>1 tsp or more black pepper (coarse)</b></li>
<li><b>2 shallots (chopped)</b></li>
<li><b>(optional: 4 tablespoons Sherry or Madeira or another spirit)</b></li>
</ul>
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<b>PREPARATION:</b></div>
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<div>
<ul>
<li><b>In a pan, fry liver, bacon, onions, and garlic (use some of the butter)</b></li>
<li><b>Add the herbs and spices and salt to taste, (optionally the spirits), cook for 2 minutes scraping the pan clean</b></li>
<li><b>Remove from heat</b></li>
<li><b>Add the rest of the butter </b></li>
<li><b>Blend or chop in a food processor t to the desired consistency</b></li>
<li><b>Pour into a dish or canning jars</b></li>
<li><b>Optional: pour heated brine of the pigs feet over top to seal</b></li>
<li><b>Optional: complete the canning process by heating jars in water in a pressure cooker for the required time (please consult your manual)</b></li>
</ul>
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I apologize for the lack of pictures. My camera went missing.</div>
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<b><span style="color: #cc0000;">Smoked salmon pate</span></b></div>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>200 grams smoked salmon (chopped)</b></li>
<li><b>3 green onions (chopped)</b></li>
<li><b>1/2 red pepper (chopped)</b></li>
<li><b>250 grams cream cheese (without additives or home made)</b></li>
<li><b>Slivered almonds (as a topping, or to roll in)</b></li>
</ul>
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<b>PREPARATION:</b></div>
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<div>
<ul>
<li><b>Mix the cream cheese, green onions, and red peppers, and smoked salmon</b></li>
<li><b>Taste and add salt if required, mix it in</b></li>
<li><b>Either form the cream cheese mix into a ball and roll in the almonds (preferred), or fill mixture into a dish/dishes, and top with slivered almonds</b></li>
<li><b>Eat by itself or serve with fried pork rind or zucchini chips</b></li>
</ul>
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<b><span style="color: #cc0000;">Terrine</span></b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>200 grams of pork liver (minced)</b></li>
<li><b>600 grams of mixed tender meats (coarsely chopped)</b></li>
<li><b>Coarse black pepper, Juniper berries, Rosemary and Thyme, garlic powder</b></li>
<li><b>Salt</b></li>
<li><b>Optional: shot of brandy</b></li>
</ul>
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<b>PREPARATION:</b></div>
</div>
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<ul>
<li><b>Mix all the ingredients and put into a terrine or baking dish</b></li>
<li><b>Bake for about 1.5 hours (or slightly more or less, depending on oven) at medium heat</b></li>
<li><b>When done, weight the cooked meat down, so the meat dough will become firm</b></li>
<li><b>Let it cool and store in the fridge</b></li>
</ul>
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<b><span style="color: #cc0000;">Chicken liver pate</span></b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>500 grams chicken liver fried in butter</b></li>
<li><b>1 pureed onion</b></li>
<li><b>Mediterranean herbs (1 tablespoon)</b></li>
<li><b>Salt</b></li>
<li><b>250 grams of butter</b></li>
<li><b>75 grams of thick double cream</b></li>
<li><b>Optional: 1/4 - 1/2 cup of cognac or madeira or another spirit</b></li>
</ul>
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<b>PREPARATION:</b></div>
<div>
<ul>
<li><b>Puree all ingredients in a food processor</b></li>
<li><b>Pour into dish(es) and pour either a gelatinous sauce (from pork hocks and pig feet or head cheese) or some melted lard or some melted butter over top to seal.</b></li>
</ul>
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<b>Liver pate with pork rinds and mustard.</b></div>
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To be continued!</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-14083539448899884162013-04-10T14:17:00.001-07:002018-03-29T17:21:02.514-07:00Head Cheese and sausage<h2>
<span style="color: red;">Head Cheese and sausage</span></h2>
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<span style="color: red;"><br /></span></div>
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There are excellent videos on the Internet about the lengthy process of making head cheese.</div>
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Here is one of them: <a href="https://www.youtube.com/watch?v=gLzdFR2a8c0">https://www.youtube.com/watch?v=gLzdFR2a8c0</a></div>
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Optionally: soak the meat overnight in saltpeter mix.</div>
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Don't forget to add a lot of salt to your final mixture!</div>
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VARIATION:</div>
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To produce homemade sausage instead of head cheese, add some finely ground up or pureed lean pork (or a pork/beef mixture) to the hot liquid broth (from cooking the head). Add your favourite spices (garlic, pepper, mayoram,...), pour into a dish (will be like pate), or fill into casings.</div>
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Don't be afraid to experiment a bit!</div>
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My own homemade head cheese with mayo:</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-25060569413652977042013-04-10T13:21:00.000-07:002018-03-29T17:22:15.584-07:00Savoy cabbage<h2>
<span style="color: red;">Savoy Cabbage</span></h2>
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What you need:</div>
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1 head of savoy cabbage</div>
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salt</div>
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pepper</div>
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nutmeg</div>
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1 small onion</div>
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75 grams of butter</div>
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Optional: 2 tablespoons double cream and 2 slices of gruyere cheese</div>
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<b>PREPARATION:</b></div>
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<ul>
<li><b>Remove the core and the big veins from the cabbage and steam it with a little water</b></li>
<li><b>Once the cabbage is soft, drain it and let it cool</b></li>
<li><b>While the cabbage cools, chop the onion and fry it in the butter</b></li>
<li><b>After it has cooled, chop the cooked cabbage</b></li>
<li><b>Now add the chopped cabbage into the pot with the fried onion and butter</b></li>
<li><b>Add salt and pepper and a pinch of nutmeg</b></li>
<li><b>Optionally stir in cream and gruyere</b></li>
</ul>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-87691115434571937212013-04-10T13:12:00.001-07:002018-03-29T17:31:19.602-07:00Noodle dishes<h2>
<span style="color: red;">Noodle Dishes</span></h2>
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For all noodle dishes, we need REAL Shiratake noodles. They can be found in Japanese and Asian stores (in the fridge). (NOT to be confused with Tofu Shiratake!)<br />
CAUTION: These noodles are extremely high in fibre, eat in very small amounts!<br />
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The noodles are extremely low in carbohydrates. About 1/2 package is enough for one person.<br />
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To prepare the noodles, put them into a fine meshed strainer or sieve, and rinse them under warm water for 2-3 minutes.<br />
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Let it drip well! Ready to be put on plates!<br />
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Now the noodles are ready to be topped by various sauces, or for further processing.<br />
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<b>VARIATIONS:</b><br />
<b><br /></b>
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<ol>
<li><b>CHICKEN CREAM SAUCE TOPPING </b>INGREDIENTS (for two): 500 grams of skinless, boneless chicken breast (cut into strips) 4 slices of bacon cut into small pieces 100 grams of butter Elephant garlic (1 bulb, peeled and cut into slices) Salt, any sort of low-carb cream cheese (2 tablespoons), 2-4 tablespoons of double cream 2 slices of Gruyere cheese PREPARATION: Fry bacon in the butter, then add chicken meat and garlic and brown slightly Then add salt to taste, the cream, cream cheese, and the Gruyere and stir until the sauce is thick and even Pour over the noodles and enjoy!</li>
</ol>
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2. <b> BEEF SAUCE TOPPING</b></div>
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INGREDIENTS (for two):<br />
100 grams of butter<br />
500 grams of ground beef (grass fed tastes best)<br />
1 bunch of fresh dill (chopped)<br />
2 tablespoons of cream/double cream<br />
Garlic (as much as desired)<br />
3 slices of Gruyere cheese<br />
80 grams of low-carb/high fat goats cream cheese<br />
PREPARATION:<br />
Fry the beef, dill, garlic in the butter in a frying pan, then add salt<br />
Then add the cream, cream cheese, and gruyere, and stir<br />
Top the noodles with the sauce and enjoy!<br />
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3. <b>NOODLES AND EGG</b><br />
<b> </b>Fry the noodles in 125 grams of butter, add salt and pepper to taste, then break 2- 4 eggs and stir<br />
them in. Add salt to taste. Ready!<br />
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4. <b>NOODLES WITH PESTO SAUCE</b><br />
<b> </b>Fry the noodles in 125 grams of butter, sprinkle with a mix of finely chopped garlic, pine nuts, basil,<br />
and grated parmesan and some grated Fiore sardo (sheep's cheese). Add salt to taste.<br />
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5. USE YOUR IMAGINATION!<br />
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Below: Shiratake noodles with chicken sauce<br />
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Below: Pesto noodles<br />
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<a href="https://3.bp.blogspot.com/-VxNbRuPnXRo/Wr2DtBcpx6I/AAAAAAAAa1k/iJagW6yBrpMrwdbspB8BawZwk2VsoSqtQCEwYBhgL/s1600/Pesto%2Bnoodles.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-VxNbRuPnXRo/Wr2DtBcpx6I/AAAAAAAAa1k/iJagW6yBrpMrwdbspB8BawZwk2VsoSqtQCEwYBhgL/s320/Pesto%2Bnoodles.JPG" width="320" /></a><br />
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For bacon and egg noodles fry some bacon pieces, add butter, add some cut shiratake noodles, and fry.<br />
At the end, stir in some eggs.<br />
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-26628339180742157112013-04-06T16:00:00.001-07:002018-03-29T17:33:32.067-07:00Salad variations<h2>
<span style="color: red;">Salad Variations</span></h2>
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<b>Base:</b></div>
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<ul>
<li><b>A bowl of young wild herbs, edible weeds, and greens, or young salad and field greens (dandelion greens, sorrel, lambs quarters wild mustard greens, baby kale, baby chard, baby spinach, any baby lettuces.......)</b></li>
</ul>
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<b>Additions:</b></div>
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<ul>
<li><b>Asparagus salad: add fried crispy bacon, crunchy lightly cooked asparagus (cut into 1 inch pieces), and some Caesar dressing with additional extra virgin olive oil</b></li>
<li><b>Tuna salad: add some cooked or canned tuna, thin purple onion rings, a few thin slices of tomato, as a dressing use either lemon dressing (with egg mayo) or English dressing with poppy seeds</b></li>
<li><b>Beef salad: add thin beef slices (cut into pieces), feta cheese (crumbled), boiled eggs (cut), 1/2 tomato (cut), (optional: a few thin pepper slices, a few olive slices, a few pickled peppers cut into slices, pickle slices), use an Italian style olive oil and vinegar lemon dressing, or a Greek dressing</b></li>
<li><b>Roasted chicken salad: add cubed cheddar or sprinkle with parmesan, (optional: sprinkle with your favourite variety of nuts, fresh cut chives, small amount of finely cut sweet pepper), add roasted chicken strips or cubes (fried in butter, add the butter too), then add a favourite dressing (Caesar dressing works well, or garlic mayo dressing)</b></li>
<li><b>Raw salmon salad: add thin strips of previously frozen Salmon, thin onion slices, sliced avocado, (optionally sliced boiled eggs), freshly chopped chives and dill, add English dressing or lemon mayo dressing, and garnish with thin lemon slices</b></li>
<li><b>Use your imagination for more salad variations!</b></li>
</ul>
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<a href="https://3.bp.blogspot.com/-FrSW_wE-bus/Wr2FrDxFPLI/AAAAAAAAa2M/E83p1_gSwr8oAxKn04wyoY0qcbIVdqcPwCLcBGAs/s1600/Asparagus%2Bsalad%252C%2Bsalad%2Bvariations.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-FrSW_wE-bus/Wr2FrDxFPLI/AAAAAAAAa2M/E83p1_gSwr8oAxKn04wyoY0qcbIVdqcPwCLcBGAs/s320/Asparagus%2Bsalad%252C%2Bsalad%2Bvariations.JPG" width="320" /></a>Below: Asparagus salad with fried bacon bits</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-48934577094540234132013-04-06T11:51:00.002-07:002018-03-29T17:36:49.598-07:00Asparagus<h2>
<span style="color: red;">Asparagus</span></h2>
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Boil some fresh wild or cultivated asparagus stalks in water, very briefly, so that they are still somewhat crunchy.</div>
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Eat as a snack or side dish! They will keep fresh in the fridge for a couple of days.</div>
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Optional: Can also be eaten with various dips and sauces, or melted butter.</div>
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Can be wrapped with thinly sliced meats and cheeses.</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-23595819427121097062013-04-01T22:28:00.001-07:002018-03-29T17:34:51.265-07:00Pigs feet and pork hocks<h2>
<span style="color: red;">Pigs Feet And Pork Hocks</span></h2>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>Pigs feet and pork hocks (2 each per person)</b></li>
<li><b>Water for cooking</b></li>
<li><b>Salt to taste</b></li>
</ul>
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<b>PREPARATION:</b></div>
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<ul>
<li><b>Put the piggy feet and the hocks into a large pot of water and cook for two hours (bring to a boil, and then let them simme</b></li>
<li><b>Add desired amount of salt and boil for 10 more minutes (the bones should be showing and the meat and skin should have retracted from the bones, a fork should be able to easily pierce the meat/skin)</b></li>
</ul>
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<b>What does not get eaten can be kept in the fridge and reheated the next day.</b></div>
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<b>This meal is also good with sauerkraut.</b></div>
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<b>Happy gnawing!</b><br />
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-28270164783526274702013-03-24T00:04:00.000-07:002018-03-29T17:35:51.669-07:00Fried pork belly<h2>
<span style="color: red;">Fried Pork Belly</span></h2>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>400 grams of pork belly, cut into strips</b></li>
<li><b>Salt to taste</b></li>
<li><b>75 grams of butter</b></li>
<li><b>1 teaspoon of turmeric</b></li>
<li><b>2 teaspoons of garlic powder</b></li>
<li><b>Italian herbs and rosemary</b></li>
</ul>
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<b>PREPARATION:</b><br />
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<li><b>Melt butter in frying pan and add the pork belly strips</b></li>
<li><b>Sprinkle with herbs and spices</b></li>
<li><b>Put lid on the pan and cook at medium low heat</b></li>
<li><b>Turn pork belly strips occasionally, so they will cook evenly</b></li>
<li><b>Once they are lightly browned, add salt to taste and serve</b></li>
</ul>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-49822567446524826162013-03-21T19:52:00.002-07:002013-03-26T22:15:21.887-07:00Double cream snack<h2>
<span style="color: red;">Double Cream Snack</span></h2>
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If you are having trouble preparing enough meals and snacks, there is another easy option.</div>
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Buy a jar/container of<b> double cream</b>, i.e local grass-fed, or even imported Jersey cow cream (thick), and eat.</div>
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No preparation necessary! The jars/containers can be stored in the fridge for quite a while, you can also ferment the cream (by adding some bacterial culture from yoghurt powder, for example) and letting it sit at room temperature for a day, before transferring it to the fridge again.</div>
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It not only makes a great snack, but is also a tasty desert.</div>
Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-23104257407586089082013-03-17T14:01:00.001-07:002018-03-29T17:41:26.627-07:00Broccolini<h2>
<span style="color: red;">Broccolini</span></h2>
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<b>INGREDIENTS (for two people):</b></div>
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<li><b>A small bunch of broccolini</b></li>
<li><b>50 grams of butter</b></li>
<li><b>Salt to taste</b></li>
<li><b>2 strips of bacon</b></li>
<li><b><span style="background-color: white; color: #76a5af;">Optional: 1 tablespoon spiced cream cheese (self-made or store bought, without fillers like starch, and without artificial flavours, etc.), 3 tablespoons of double cream, 2 slices of gruyere cheese, and the butter bacon mix above</span></b></li>
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<b>PREPARATION (option 1):</b></div>
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<li><b>Steam broccolini until starting to get soft (will emit a pungent smell at this time)</b></li>
<li><b>Set aside the vegetable and fry the bacon in the butter until starting to get crisp</b></li>
<li><b>Add salt to taste</b></li>
<li><b>Arrange cooked broccolini on plates and pour the butter bacon mix over top</b></li>
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<b>PREPARATION (option 2):</b></div>
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<li><b>Steam broccolini until starting to get soft (will emit a pungent smell at this time)</b></li>
<li><b>Set aside the vegetable and fry the bacon in the butter until starting to get crisp</b></li>
<li><b>Add salt to taste</b></li>
<li><b>Add the cream, cream-cheese, and the gruyere and mix into the butter bacon mixture until you have a smooth creamy sauce</b></li>
<li><b>Arrange cooked vegatable on plates and pour the sauce over it</b></li>
</ul>
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Below: Broccolini with bacon and butter</div>
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<b>Below: Broccolini with bacon cream cheese sauce (very yummy)</b></div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-39307279865719861792013-03-16T14:09:00.000-07:002018-03-29T17:42:49.737-07:00Egg salad<h2>
<span style="color: red;">Egg Salad</span></h2>
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<b>INGREDIENTS:</b></div>
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<ul>
<li><b>8 soft-boiled (or if desired slightly firmer eggs), let boil for 2-3 minutes, peeled and chopped</b></li>
<li><b>Salt to taste (optional: pinch of nutmeg, and a pinch of pepper)</b></li>
<li><b>1 tablespoon of home-made mayo (see recipe)</b></li>
<li><b>1 tablespoon of double cream</b></li>
<li><b>Chopped celery stick</b></li>
<li><b>Chopped chives</b></li>
<li><b>chopped dill (one small sprig)</b></li>
</ul>
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<b>PREPARATION:</b></div>
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<ul>
<li><b>Put the peeled, chopped, boiled eggs into a bowl</b></li>
<li><b>Add all the other ingredients and mix</b></li>
</ul>
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Tastes good by itself, or can be eaten wrapped in a leaf, or as a topping.</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-83179899586283984612013-03-13T15:53:00.002-07:002018-03-29T17:43:58.867-07:00Caesar salad<h2>
<span style="color: red;">Caesar Salad</span></h2>
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It is all about a dressing which can be used with a variety of greens.</div>
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Here I am using baby kale, baby spinach, baby dandelion, baby beet tops, and baby chard.</div>
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<b>INGREDIENTS (for the dressing):</b></div>
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<b><br /></b></div>
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<ul>
<li><b>Olive oil ( or another natural oil), 1 cup</b></li>
<li><b>2 tablspoons of garlic mayo (see previous recipe)/ or crushed garlic clove (garlic powder) and 2-3 egg yolks</b></li>
<li><b>1/2 teaspoon dijon mustard</b></li>
<li><b>2 tablespoons lemon juice</b></li>
<li><b>2 capers</b></li>
<li><b>A small amount of anchovie paste or fish sauce to taste</b></li>
<li><b>Salt to taste</b></li>
<li><b>1-2 tablespoons of home-made yoghurt, or cocnut kefir, or creme fraiche</b></li>
</ul>
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<b>INGREDIENTS:</b></div>
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<b><br /></b></div>
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<ul>
<li><b>Caesar dressing</b></li>
<li><b>Young greens</b></li>
<li><b>Shaved Parmesan cheese/Parmesan flakes</b></li>
</ul>
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<b>PREPARATION:</b></div>
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<ul>
<li><b>mix all ingredients to create the dressing (add other spices as desired, and feel free to experiment with ingredients</b></li>
<li><b>Put greens into a bowl and sprinkle with the Parmesan</b></li>
<li><b>Pour the dressing over top</b></li>
</ul>
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<b>Enjoy!</b></div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-76391100583238679562013-03-12T13:33:00.000-07:002018-03-29T17:46:49.316-07:00Home-made mayo<h2>
<span style="color: red;">Home-Made Mayo</span></h2>
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One of the sauces or dips that can be used with a low-carb/high-fat diet is home-made mayo.</div>
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The basic recipe is simple. Variations in taste can be achieved by adding different ingreadients. Use your imagination!</div>
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<b>INGREDIENTS FOR BASIC MAYONNAISE:</b></div>
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<li><b>8 egg yolks (pastured eggs taste best)</b></li>
<li><b>2 whole eggs</b></li>
<li><b>Approximately 500 ml of olive oil (I use extra virgin cold pressed)</b></li>
<li><b>Salt to taste (at least 1/2 teaspoon)</b></li>
<li><b>Other ingredients to modify the taste, for example:</b></li>
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<li>Lemon juice (1/2 to one lemon) for a lemony mayo (to be mixed in)</li>
<li>3 or more cloves of garlic for Aioli style mayo (to be mixed in)</li>
<li>Hot peppers for hot pepper mayo (to be mixed in)</li>
<li>Jalapeño peppers, finely chopped cilantro and finely chopped tomato (one small), to be spooned in later and stirred</li>
<li>Horseradish, for horseradish mayo (to be mixed in)</li>
<li>And more..........</li>
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PREPARATION:</div>
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It is easiest to mix the ingredients in a food processor, or in a bowl using a hand blender. Blending ingredients with a whisk can also be done, but is difficult and time-consuming.</div>
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<li style="font-weight: bold;">Drop egg yolks (raw), the additional mixing ingredient desired, and salt into the bowl and blend (at medium speed)</li>
<li style="font-weight: bold;">Then add olive oil one drop or drizzle at a time, until the mayo gets thick</li>
<li style="font-weight: bold;">After getting thick, the rest of the oil can be poured into the mix in a slow steady stream</li>
<li style="font-weight: bold;">Add two whole eggs (raw) to make the mixture less thick and more smooth</li>
<li><b>(If there are any ingredients to add, which have to be stirred in by hand, do it now)</b></li>
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<b>Put in a bowl and keep in the fridge for up to 10 days.</b></div>
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<b>Goes well with fish, meat, vegetables, as a bas for salad dressings, as dips or a base for a dip.....</b></div>
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This is Aioli style Mayonnaise with olive oil and garlic.</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-3711506563432971192013-03-10T17:12:00.000-07:002018-03-29T17:47:46.251-07:00Brussels sprouts<h2>
<span style="color: red;">Brussels Sprouts</span></h2>
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<b>INGREDIENTS (per person):</b></div>
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<li><b>1 cup of frozen baby Brussels sprouts</b></li>
<li><b>50 grams of butter (unsalted)</b></li>
<li><b>Salt</b></li>
<li><b>OPTIONAL: chopped nuts (a sprinkle), bacon bits (a sprinkle, home-made)</b></li>
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<b>PREPARATION:</b></div>
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<li><b>Put baby Brussels sprouts and butter into a frying pan with lid and cook at medium low heat</b></li>
<li><b>Once they are cooked add salt ( and optionally chopped nuts and/or bacon bits)</b></li>
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<b>ENJOY!</b></div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-91160163377560419932013-03-09T11:38:00.000-08:002018-03-29T17:49:24.794-07:00Giant kale chips<h2>
<span style="color: red;">Giant Kale Chips</span></h2>
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This is a variation of the popular kale chips snack. It tastes just as good, but cuts down on preparation time. This is good as a snack or side-dish.</div>
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<b>INGREDIENTS:</b></div>
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<li><b>A bundle of kale</b></li>
<li><b>Silicon parchment sheet on baking sheet (optional)</b></li>
<li><b>Olive oil</b></li>
<li><b>A mixture of salt, garlic powder, and chilli powder (go easy on the chilli powder, use small amount)</b></li>
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<b>PREPARATION:</b></div>
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<li><b>Separate the kale leaves and arrange them on a baking sheet (covered with parchment paper)</b></li>
<li><b>Drizzle olive oil on the leaves (very little will do, cover evenly)</b></li>
<li><b>Sprinkle with the salt-spice mixture</b></li>
<li><b>Bake in the oven at 300 degrees (low medium heat) until dry</b></li>
<li><b>Then let the leaves cool a bit</b></li>
<li><b>Eat each leaf right off the mid-rib</b></li>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-57845680761671789452013-03-08T17:51:00.000-08:002018-03-29T17:50:30.269-07:00Coconut flakes<h2>
<span style="color: red;">Coconut Flakes</span></h2>
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A nice snack, not terribly high in carbs, is coarsely flaked (dried) coconut.</div>
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It is also very inexpensive. I get mine at an East-Indian store ($1.29 for a large bag).</div>
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Use in moderation as a snack.</div>
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Actually, I hardly ever snack any more, I am just not that hungry.</div>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0tag:blogger.com,1999:blog-4674667789640507055.post-58865738357683212892013-03-02T15:19:00.000-08:002018-03-29T17:52:25.182-07:00Beef Stroganoff<h2>
<span style="color: red;">Beef Stroganoff</span></h2>
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<b>INGREDIENTS (per person):</b></div>
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<ul>
<li><b>Beef: thin strips of beef, or ground beef (grass-fed tastes best), 200grams</b></li>
<li><b>6-8 garlic cloves</b></li>
<li><b>Some chopped parsley, dill, chives, oregano (a handful), or other herbs (caution: this may change the taste)</b></li>
<li><b>Mushrooms (here I used sliced crimini and sliced oyster mushrooms), 100 grams</b></li>
<li><b>80-100 grams of double cream (creme fraiche can also be used)</b></li>
<li><b>40 grams of butter for frying</b></li>
<li><b>1/2 teaspoon of turmeric</b></li>
<li><b>Salt to taste</b></li>
<li><b>Optional: 1 slice of German butter cheese, or one slice of Gouda</b><b> </b></li>
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<b>PREPARATION:</b></div>
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<li><b>Fry the meat with the garlic and turmeric in butter in a frying pan until well done</b></li>
<li><b>Then add the mushrooms and let it fry for a few minutes, until the mushrooms get soft</b></li>
<li><b>Add the fresh herbs, chopped</b></li>
<li><b>Add the double cream (or creme fraiche) and stir</b></li>
<li><b>Then add the salt (to taste)</b></li>
<li><b>Let it simmer for a couple more minutes, then serve</b></li>
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Sabinehttp://www.blogger.com/profile/08151650300738691682noreply@blogger.com0