I have Slow Carbs!...Yummy!-VEGETABLE Recipes
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_Kitten_Kate
Posts: 520 Member
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Please include all ingredients, directions and nutritional content.
Photos are always great to see of your dishes!
Thanks for adding!
Give us feedback on the recipes you have tried! Quote the recipe and rate it.
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Baked Butternut Squash Fries! OMG.
What you'll need:
one 2lb butternut squash
2 tablespoons canola oil
salt
Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack (<-- this is key!) set on top of a baking sheet and salt them generously. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.
**Nutrition info for 1/4 of the entire recipe:
Calories: 151.9, Fat: 7.2g, Cholesterol: 0mg, Carb: 23.6g, Fiber: 6.6g, Protein: 2.0g0 -
I just made this tonight and it was awesome!
4 cups steamed cauliflower (roughly chopped)
2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano
1/4 cup parsley, finely chopped
1/4 cup hot water
salt and pepper
1/4 cup olive oil
In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.
The recipe says it makes 24 fritters but mine only made 15 and each one was 54 calories. I also didn't use the olive oil. I just used a nonstick spray. They were great!
From aprilgraciete on the Recipe boards.0 -
From the recipe forum...via Nicoleo1
*could possibly be Primal eats.
I saw a blurb the other day about grating raw cauliflower in the food processor and then microwaving it for a few minutes to cook it. It was used as a substitution for rice.
I used it to make fried rice and was very pleased with the results.
1 head of cauliflower (grate in the food processor or by hand and cook in the microwave for about 3 minutes in 1.5 cup batches)
.5 cup of cooked meat (I used chicken) chopped into small pieces
.25 cup of egg beaters (you can use whole egg)
1 tbsp. oyster flavor saucer
.5 cup frozen peas
.5 tsp sesame oil
-mix the oyster sauce withthe egg beaters and set aside.
-heat a non-stick wok or pan. when it's ready add the cooked cauliflower and let it sit for a second or two so that it gets a bit toasty.
-add the peas and chicken to the cauliflower and stir gently (You don't want the cauliflower to mush)
-pour on the egg with oyster sauce mix and stir it in gently.
-cook until egg is done and the cauliflower is heated through.
-sprinkle on the sesame oil and serve.
Enjoy! :-)0 -
Jicama cabbage slaw
Dressing
1⁄3; cup canola oil or 1⁄3; cup olive oil
1 lime, juice of
¼ cup white vinegar or ¼ cup apple cider vinegar
1 tablespoon honey
salt and pepper
cayenne
Salad
1 jicama , cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
3 cups shredded red cabbage
2 cups bell peppers (red, green, yellow, and orange)
½ cup red onion , diced
2 -4 garlic cloves , minced
½ cup cilantro , minced
2 tablespoons basil , minced
2 tablespoons mint , minced
Directions:
1Whisk dressing in a large bowl.2Add the salad ingredients mixing to combine all. season to taste.3Chill for a couple hours to over night for flavors to meld.
Read more: http://www.food.com/recipe/jicama-cilantro-red-cabbage-slaw-309502#ixzz1p3Qax9xi
Nutritional Facts for Jicama Cilantro Red Cabbage Slaw
Serving Size: 1 (148 g)
Servings Per Recipe: 10
Amount Per Serving
% Daily Value
Calories 115.3
Calories from Fat 66
57%
Total Fat 7.4 g
11%
Saturated Fat 0.5 g
2%
Cholesterol 0.0 mg
0%
Sodium 10.8 mg
0%
Total Carbohydrate 11.9 g
3%
Dietary Fiber 4.4 g
17%
Sugars 4.8 g
19%
Protein 1.2 g
2%
Read more: http://www.food.com/recipe/jicama-cilantro-red-cabbage-slaw-309502#ixzz1p3QvPlTO0 -
Roasted Prosciutto Wrapped Asparagus Bundles
Skinnytaste.com
Servings: 4 • Serving Size: 1 bundle • Old Points: 1 pt • Points+: 2 pt
Calories: 64.8 • Fat: 2.1 g • Protein: 7.2 g • Carb: 6.4 g • Fiber: 3 g • Sugar: 0 g
Sodium: 351.8 mg
Ingredients:
1 1/4 lb thin asparagus spears, tough ends trimmed
extra virgin olive oil spray (I used my misto, lets assume 1/4 tsp)
fresh cracked pepper to taste
4 slices (2 oz) thin sliced prosciutto
Directions:
Preheat oven to 400°.
Lightly spritz asparagus spears with extra virgin oil. Season with fresh cracked pepper and divide into 4 bundles.
Gather 1/4 of the asparagus and use a slice of prosciutto to wrap each bundle and place on a baking dish seam side down. Repeat with remaining, place on baking dish and bake 12 minutes or until asparagus is tender crisp.
Adapted from Rachel Ray .0 -
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Fried Rutabaga, Squash, and Onions
This is a LC version of a popular southern dish of fried potatoes, squash, and onions.
Serves 4. Serving size 1 cup.
1 medium rutabaga
2 medium yellow summer squash, evenly slender (not too large around)
1 medium onion
4 tablespoons olive oil, divided
salt and pepper to taste
(optional bacon grease or bacon bits)
Scrub the squash and rutabaga. Peel and thinly slice the rutabaga. In a large skillet over medium high heat, start sauteing the rutabaga in 1 tablespoon of olive oil. If you are using bacon grease, too, add it to the skillet now.
Trim the ends off both squash and slice into about 1" circles. Set aside. Peel and slice the onion into 1" thick slices. Add all the squash and onion to the rutabaga along with the remaining olive oil.
Stir the pieces around occasionally until the onion is translucent, but still firm. The squash should be tender but retain its shape. The rutabaga slices will be a bit translucent, and maybe a bit browned on the edges. If you are using bacon bits, add them now. Season to taste.
Enjoy!
Nutrition Facts: per 1/4 of recipe (abt 1 cup)
(veggies plus olive oil - Not counting bacon grease or bits.)
Calories 42
Total Fat 3 gm (polyunsaturated 1 gm monounsaturated 2 gm)
Sodium (before salt added) 14 gm
Potassium 272 gm
Total Carbs 11 gm (Fiber 3 gm / Sugars 6 gm)
Net Carbs 8 gm
Protein 2 gm
The math eludes me here on the percentages, so I'll give you this breakdown for the squash, rutabaga, and onion, in that order.
Vitamin A 6%, 0,%, 0%
Vitamin C 35%, 80%, 9%
Calcium 5%, 9%, 3%
Iron 6%, 6%, 3%0 -
Bump0
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loving all the recipes
!!thanks 
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This is what I like to do when we have an overload of zucchini in the summer. Salting it makes it really deliciously tender--even my squash hating mom likes it
You Need:
2 medium zucchini
~2 tsp salt
sliced almonds for garnish
juice of one lemon
one medium shallot
additional salt and freshly ground pepper
You Need To:
Peel and julienne/matchstick slice zucchini (one yellow and one green makes for a nice presentation)
toss the sliced zucchini in a large bowl with salt, and let it rest for 10-20 min. meanwhile, toast sliced almonds (can sub chopped walnuts) and set aside.
mince shallot and combine with the juice of one lemon.
check on the zucchini. the salt should have tenderized it and leached out some liquid. Drain the liquid from the zucchini and add the lemon juice-shallot mixture. add salt and pepper to taste, and garnish with almonds immediately before serving. serves 4.0 -
I finally broke down and tried spaghetti squash. As a true lover of carbs/pasta, I thought it might be terrible. But it was SO. GOOD. Here's (my version of) the recipe from The Food Network and Emeril Lagasse:
Ingredients:
1 spaghetti squash
2 tbsp unsalted butter
1/2 tsp salt
1/8 tsp pepper
3 tbsp fresh herbs of choice (I used basil, thyme, and parsley)
1/2 cup grape tomatoes (cut in half)
1/4 cup kalamata olives
Instructions:
1. Preheat oven to 375. Cut squash in half with sharp knife. BE VERY CAREFUL DOING THIS. I had to ask my husband for help.
2. Place squash cut side down in casserole dish. Fill with 1/2 inch water and cover with foil. Bake for 45 min, then flip over and recover, bake for another 15 min.
3. Cool slightly. Scoop out seeds with a spoon and discard. Use a fork to separate flesh from rind.
4. Put squash in a large skillet with remaining ingredients. Toss together. Cook over medium heat until heated through - about 10 minutes.
Serves 4.
Even with the butter, this comes to about 150 calories per serving, 9 grams of fat, 2 grams of protein, and 18 grams of carbs.
YUMMM!!!0 -
Thank You for the slow carbs recipes I needed this! :flowerforyou:0
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Bump0
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Zucchini "Crab Cakes" This recipe is not far at ALL from the real taste of crab cakes!
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
Directions
In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
PREP
20 mins
COOK
10 mins
READY IN
30 mins
Nutrition
Calories196
Carbohydrates 23.2 g
Cholesterol 55 mg
Fat9.1 g
Fiber2 g
Protein5.6 g0 -
Fauxtotoes Deluxe - Awesome cheesy fake potato mash using cauliflower
Ingredients
1 large head cauliflower - or 2 12 oz. bags frozen
1/4 cup heavy whipping cream
4 ounces cream cheese
1 T butter
4 tsp grated parmesan cheese
1/2 tsp garlic powder
salt and pepper to taste
Boil cauliflower until very soft
Drain
Add back to pot and add all other ingredients
Mash like typical mashed potatoes or you can run thru food processor
Serves: 6 large servings
Calories 137
Carbs 8
Protein 5
Fiber 3
Fat 10
Sugar 50 -
Twice Baked Fauxtatoes - Tastes like twice baked potatoes!
Ingredients:
1 head cauliflower ( or 1 large frozen bag)
1/2 C. shredded swiss cheese
1/2 C. shredded cheddar cheese
2 T. bacon crumbles ( I use the bottled stuff)
1/2 stick butter
1/4 C. sour cream
1 egg, beaten
Any spices / herbs. ( I use salt, pepper, garlic powder & chives)
Shredded cheese for topping
How To Prepare:
Preheat oven to 350
Cut cauliflower head into quarters, removing any green leaves. Boil in salted water about 10 - 12 minutes, until very soft. Drain well.
Put cauliflower back into same pot (that should still be fairly hot). Mash with potato masher / mixer. Add cheeses, bacon, butter, & sour cream. Mix well. Add beaten egg & spices / herbs. Put mixture into casserole & bake 20 minutes. Add cheese for topping, and cook until cheese is melted.
Number of Servings: approx 6
Preparation Time: 20 minutes prep - 30 minutes cook
Calories 130
Carbs 5
Protein 8
Fiber 2
Fat 9
Sugar 20 -
Paleo Spinach Bites & Simple Marinara Dipping Sauce
makes 12-14 bite-sized balls
1 cup of frozen spinach, thawed and drained
2 eggs
3 tbs butter
1/4 cup yellow onion, diced
1 garlic clove, minced
1/2 – 1 cup of almond flour*
1 tsp oregano
1 tsp basil
salt and pepper
1/2 14 oz can of whole peeled tomatoes
Directions
Preheat oven to 350 F.
In a small pan, saute onion, garlic and butter for 3-4 minutes until onions are translucent and butter is bubbling. Set aside to cool for 2 minutes.
In a mixer, add spinach, 1/2 cup of almond flour, eggs, oregano, basil, salt, pepper, and garlic, onion and butter mixture.
Mix on low until combined. *You may need to add more almond flour if it seems a bit watered down. This will depend on the water content of your spinach.
Line a baking sheet with parchment paper and spoon balls onto baking sheet.
Bake for 12-15 minutes until firm.
Serve with Marinara Sauce.
Marinara Dipping Sauce
In a blender, liquefy half a can of whole tomatoes.
Place in a pot over medium heat, stir occasionally until hot.
Serve warm.0 -
You made me pull out my Food Lover's Diet Book to see which ones are slow carbs! lol Maybe I need to pay more attention to this book! Im doing low carb now but I really think the FL Diet has some merit!!!0
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Moroccan Bessara (Split-Pea Soup) The hub is from Morocco...........this stuff is SOOOOO good served with some french bread!!!
Ingredients:
1 lb. (500 g) dried split peas
6 cups (1.5 liters) beef, chicken or vegetable broth
2 cups (500 ml) water
1/3 cup (80 ml) olive oil
1 large onion, chopped
4 to 5 cloves garlic, chopped
1/4 cup fresh parsley or cilantro, chopped
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/8 teaspoon cayenne pepper, or to taste
Preperation:
In a large pot, cook the onions and garlic in the olive oil over medium-low heat for just a few minutes, or until fragrant and softened. Add the remaining ingredients and bring to a boil over high heat.
Reduce the heat and simmer the soup, partially covered, for 50 to 60 minutes, until the peas are tender. Stir the soup occasionally while cooking, and if you like a thicker soup, remove the cover for the last 15 minutes to reduce the liquids a bit more.
Puree the soup in batches* in a blender, adjust seasoning, and serve.
Serves: 6 generous bowls
Calories 320
Carbs 52
Protein 19
Fiber 19
Fat 12
Sugar 40 -
Ohhh, these all look so good!0
