My big ol' page o' recipes!
I've recently begun a low-carbohydrate lifestyle, so here's the beginnings of my low-carb recipe collection.
The others below are not necessarily low-carb recipes. I'll have to check them for carb quantities before listing them as such. They're listed in alphabetic order, not in the order of which they are my favorite. In other words, my mom's meatloaf recipe is not to be considered low on my favorites list!! My own recipe creations are down below on this page, although there are some mixed in on the other pages as well.
Miscellaneous and strange collections
Recipes by Julie, featured on this page, below...
Julie's Christmas Cookbook
The past couple years for Christmas I've created a cookbook to give as Christmas presents. If you would like, you can download it for your own, non-commercial use. In Word97 format, zipped (184 kb). They contain many of the recipes on this page, are indexed, and are formatted for 5.5"x8.5" pasteup with graphics.
Listed below are some of my own recipes... I have quite a few more which I consider my "own," but haven't had time to input them yet.
2 steaks of black cod
2 tsp butter or margarine, melted
1/2 cup teriyaki marinade
1 clove garlic, minced
black pepper
Mix together the melted butter, marinade, garlic, and a few dashes of pepper. Pour over cod steaks in a shallow glass dish, and bake at 350 for about 20 minutes or until fish flakes easily. Serve with steamed white rice, a little of the juices poured over.
My absolute favorite pasta dish! My version inspired by the same dish at the Cyclops Restaurant in Seattle (now closed). Unfortunately, it seems that spinach fettucini is now out of style in the Seattle area because I'm having difficulty finding it in the grocery stores. I hope you have more luck getting it than I have!
2 inches dry spinach fettucini, cooked according to package directions
4 Tbsp butter
1/2 tsp minced garlic
1 med to large apple, sharp and crisp
1/4 cup walnut pieces
1/3 cup crumbled gorgonzola cheese
salt, to taste
Cook fettucini according to package directions. Cut the apple into 1-inch pieces. (Peel first if you like - it's up to you.)
Melt one Tbsp of butter in a pan, and saute the minced garlic until soft. Add the rest of the butter to the pan, then the walnuts and apples and saute until the apples are just heated through. Be careful that they don't get soggy.
Make sure your noodles are heated (you can run hot water over them if they've gone cold, or perhaps briefly microwave them)! Quickly toss the hot noodles together with the sauteed mixture and the crumbled gorgonzola cheese. Salt to taste. Enjoy!
2 inches dry spaghetti noodles (or soba noodles),
cooked according to package directions
1 tsp chopped garlic
4 Tbsp butter or margarine
pinch brown sugar
1/2 cup cashew pieces
1 Tbsp sesame seeds
liquid hot sauce, to taste
soy sauce, to taste
Cook noodles according to package directions.
In large skillet, melt 1 Tbsp butter and saute the chopped garlic until soft. Add another Tbsp butter, stir in the pinch of brown sugar, then add the cashews and sesame seeds and lightly brown. Stir in remaining butter, hot sauce, and soy. Chill and serve.
3 lb baby new potatoes
1/2 cup powdered almonds*
2 Tbsp oil (almond oil, if possible)
2 Tbsp cilantro, mince
2 tsp orange juice
2 ea sun-dried tomatoes, rehydrated and minced
Salt & pepper
Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, tomatoes, almonds, cilantro, and orange juice in a large bowl. Add potatoes to almond mixture and toss till well coated. Season with salt and pepper. Serve hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds, place blanched almonds in a food processor and pulse until they are reduced to a powder.
1 cup sauerkraut
2 eggs
1/4 cup fresh dark rye breadcrumbs
1/2 cup chopped pastrami
1 Tbsp mayonaise
1/2 tsp catsup
1/4 tsp of your favorite mustard
1/4 cup dry, fine, white breadcrumbs
oil for cooking
Mix together well the first seven ingredients, then form into 1-inch balls. Roll the balls in the dry breadcrumbs and then fry. You can also make them into patties and serve as sandwich filling.
More recipes to come...
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