Dr. Atkins' New Diet Cookbook (7 page)

1 medium stalk of celery, minced

1 clove garlic, minced

½ pound turkey, ground

1 teaspoon seasoned salt

¼ teaspoon grated Parmesan cheese

½ teaspoon thyme

1 egg

¼ teaspoon curry powder

Heat butter in a medium skillet. Sauté onion, celery, and garlic until golden brown.

Place turkey in a bowl, add onion mixture and remaining ingredients. Mix well with a fork. Shape into 1-inch balls and sauté until well-browned.

T
OTAL
G
RAMS
10.4
G
RAMS PER
S
ERVING
1.3

8 cubes

½ pound salami, cut into eight cubes

2 eggs, beaten

8 tablespoons grated Parmesan cheese

walnut oil for frying

Dip salami cubes into beaten eggs. Roll in Parmesan cheese until coated.

Repeat.

Deep fry in hot oil for 30 seconds, until lightly browned.

T
OTAL
G
RAMS
7.0
G
RAMS PER
S
ERVING
0.9

Hors d’oeuvres for 6

1½ pounds chicken wings, about twelve

1 cup Tamari soy sauce

4 packets sugar substitute

¼ cup white wine

2 cloves garlic, mashed

¼ cup sesame oil

½ teaspoon ground ginger

Wash wings and pat dry. Cut into pieces at joints. Discard wing tips. Combine remaining ingredients.

Spread wings in shallow baking dish. Do not overlap. Pour sauce over wings. Marinate overnight in refrigerator. Preheat oven to 325° F. Bake in marinade for 1½ hours.

T
OTAL
G
RAMS
19.9
G
RAMS PER
S
ERVING
3.3

3 snacks

1 3-ounce can skinless and boneless sardines, drained

½ teaspoon dried parsley

¼ teaspoon dried dill weed

3 hard-boiled eggs, mashed

¼ teaspoon salt

6 ounces cream cheese, softened

2 tablespoons chopped onion

¾ teaspoon lemon juice

Combine all ingredients in a blender or food processor. Blend until smooth. Serve, well chilled, on bed of lettuce leaves.

T
OTAL
G
RAMS
7.1
G
RAMS PER
S
ERVING
2.4

8 servings

1 cup sour cream

1 7-ounce can minced clams, drained, reserving 1 tablespoon juice

1 tablespoon grated onion

1 teaspoon celery seed

¼ cup mayonnaise

1 tablespoon lemon juice

seasoned salt and pepper to taste

1 tablespoon Worcestershire sauce

Mix all ingredients together well. Refrigerate for at least 1 hour. Serve with fried pork rinds.

T
OTAL
G
RAMS
30.2
G
RAMS PER
S
ERVING
3.8

8 ¼-cup servings

1 avocado, peeled and chopped

½ cup onion, chopped

1 tomato, chopped

½ cucumber, peeled and chopped

½ teaspoon paprika

½ teaspoon seasoned salt

1 jalapeño pepper, minced

⅛ teaspoon hot chili pepper, dried

1 tablespoon sour cream

1 tablespoon chopped parsley

Place avocado, onion, tomato, and cucumber in the work bowl of a food processor and process 10 seconds. Season with paprika, salt, and peppers. Add sour cream and parsley. Process 5 seconds. Refrigerate. Use as dip with sliced cucumbers.

T
OTAL
G
RAMS
34.6
G
RAMS PER
S
ERVING
4.3

20 slices

4 slices no-nitrate bacon

1 pound chicken livers

½ chicken breast, skinless and boned, pounded flat

4 teaspoons seasoned salt

3 tablespoons bacon fat

2 tablespoons butter

2 tablespoons white wine

½ 8-ounce can water chestnuts, drained

2 hard-boiled eggs

1 Boursin cheese, about 3 ounces

3 tablespoons sweet basil

freshly ground black pepper

Preheat oven to 275° F.

Cook bacon until crisp. Reserve fat.

Place 2 tablespoons of bacon fat in frying pan. Sauté chicken livers about 5 minutes over medium heat. Remove from pan and set aside.

Add butter to pan and melt over medium heat; add chicken breast and sauté in butter for 3 minutes on each side. Add wine and simmer for 3 minutes.

Place cooked bacon, chicken livers, chicken breast, water chestnuts, and eggs into a large wooden chopping bowl or food processor and chop fine.

Add seasoned salt, reserved bacon fat, Boursin cheese, basil, and pepper. Mix well. Pack into a large buttered loaf pan. Place a heavy weight on top to keep pâté from rising.

Bake for 2 hours. Turn oven off and allow pâté to remain undisturbed until oven is cold. Remove from oven and refrigerate. Unmold and cut into slices.

T
OTAL
G
RAMS
29.6
G
RAMS PER
S
ERVING
1.5

6 servings

1 tablespoon mayonnaise

1 tablespoon grated Parmesan cheese

6 slices Black Forest ham

1 small tomato, sliced thin

6 thin slices Swiss cheese

Mix mayonnaise with Parmesan cheese.

Spread mixture on slice of ham, top with tomato slices. Roll up. Place ham roll on a thin slice of Swiss cheese and roll again. Fasten with toothpick.

T
OTAL
G
RAMS
9.4
G
RAMS PER
S
ERVING
1.6

30 canapés

2 tablespoons butter

2 tablespoons onion

1 clove garlic, minced

½ cup grated coconut, unsweetened

2 cups lump crabmeat, fresh or canned

1 egg

2 tablespoons cream

2 teaspoons curry powder

1 teaspoon salt

½ cup fried sugar-free pork rinds, crushed

½ cup oil

Melt 2 tablespoons butter in medium skillet over medium heat. Sauté onion and garlic until transparent.

Add coconut to skillet and sauté until light brown. Remove from heat and cool.

In a separate bowl, combine crabmeat, egg, cream, curry powder, and salt. Add onion and garlic mixture and coconut. Mix well.

Shape into 1-inch balls. Roll in pork rinds. Heat oil in skillet. Brown crabmeat balls in hot oil. Drain thoroughly on absorbent paper. Serve on toothpicks.

T
OTAL
G
RAMS
20.3
G
RAMS PER
S
ERVING
0.7

6 servings

1 medium eggplant

1 medium onion, sliced

1 tablespoon extra-virgin olive oil

1 teaspoon balsamic vinegar

¼ teaspoon seasoned salt

pepper to taste

Preheat oven to 350° F. Bake eggplant for 1 hour until soft. Cool and peel. Mash eggplant until smooth and combine with remaining ingredients.

T
OTAL
G
RAMS
38.3
G
RAMS PER
S
ERVING
7.0

½ cup toasted nuts

1 teaspoon butter

½ cup nuts of your choice

Melt butter in non-stick pan. Stir in nuts and sauté until lightly browned.

Place on paper toweling to absorb excess oil

If you like them salty, use seasoned salt to taste.

If you like them sweet, use a sugar substitute to taste.

If you like them spicy, use chili powder to taste.

T
OTAL
G
RAMS FOR
T
OASTED
A
LMONDS
5.8
T
OTAL
G
RAMS FOR
T
OASTED
W
ALNUTS
10.4
T
OTAL
G
RAMS FOR
T
OASTED
P
ECANS
5.2
T
OTAL
G
RAMS FOR
T
OASTED
P
INE
N
UTS
8.0

These four stocks are important to many of the recipes in this book. They freeze easily and safely. I freeze them in small containers (no more than two cups) so they can be defrosted quickly. Once you’ve tried these stocks, their value will be apparent. Every recipe will taste much more zesty and flavorful as a result of using them.

10 1-cup servings

1 4–5 pound chicken, cleaned and washed

3 quarts cold water

1 teaspoon seasoned salt

2 stalks celery, chopped

1 tablespoon parsley, chopped

1 small onion, chopped

1 parsnip, diced

1 bay leaf

½ teaspoon dried thyme

1 Knorr chicken bouillon cube

Place cleaned chicken in cold water in a large saucepan. Bring to a boil over medium heat. Skim foam that form on top of water, as the chicken cooks.

Add remaining ingredients, cover and simmer chicken until it is tender (about 1½ hours).

Cool. Remove chicken and strain stock. Chill the stock in a covered container in refrigerator.

Remove layer of fat that will rise to the top when thoroughly chilled.

Heat stock for soup and sauces. Or use it cold to make an aspic or jellied soup.

The chicken and vegetables may be returned to stock for a chicken soup meal or use chicken to make
Chicken Salad
,
pages 84
–
85
.

T
OTAL
G
RAMS
19.8
G
RAMS PER
S
ERVING
2.0

1 serving

1 cup
Chicken Stock
(
page 68
)

2 tablespoons heavy cream

1 egg yolk (for thickening)

Whisk cream and yolk into hot stock. Simmer 1 minute. Do not boil!

T
OTAL
G
RAMS
3.3

8 1-cup servings

2 tablespoons butter

2 sprigs fresh parsley (or 1 teaspoon dried parsley flakes)

1 large onion, sliced

1 large carrot, sliced

3 stalks celery, sliced

2 quarts water

6 whole peppercorns

2 whole cloves

1 bay leaf

2 tablespoons wine vinegar (optional)

Melt butter in deep saucepan over medium flame. Add vegetables and sauté for 5 minutes. Add water and seasonings, cover tightly, and simmer for 30 minutes.

Strain and use as directed in recipes.

T
OTAL
G
RAMS
20.1
G
RAMS PER
S
ERVING
2.5

10 1-cup servings

2 pounds beef stew meat

1 teaspoon salt

3 quarts cold water

¼ teaspoon pepper

½ cup onion, diced

½ cup carrot, diced

½ cup celery, diced

½ cup tomato, diced

1 teaspoon parsley, chopped

1 tablespoon green pepper, chopped

Place meat and salt in cold water, and bring to a boil over low heat. Skim bubbles off the top. Cover and simmer for 2½ hours.

Add the vegetables, seasonings, and pepper and cook slowly for an additional 1½ hours.

Remove meat and serve with horseradish or mustard sauce. Strain stock and use as directed in recipes.

T
OTAL
G
RAMS
15.3
G
RAMS PER
S
ERVING
1.5

8 1-cup servings

2 pounds fish

2 quarts water

2 cloves

½ teaspoon mace

3 stalks celery, with tops, diced

1 sprig parsley, chopped

1 bay leaf

5 peppercorns

1 tablespoon salt

Place all ingredients in deep saucepan. Cover tightly and bring to a boil. Lower flame and simmer gently for 45 minutes. Strain, cool, and store in refrigerator. Use as directed in recipes.

T
OTAL
G
RAMS
5.4
G
RAMS PER
S
ERVING
0.7

4 servings

1 tablespoon soft butter

1 egg plus 1 yolk

½ cup heavy cream

pinch of nutmeg

4 cups
Chicken Stock
(
page 68
)

Grease bottom and sides of the top of a double boiler with butter.

Beat egg, egg yolk, heavy cream, salt, and nutmeg together with fork. Pour into top of double boiler.

Cook over hot (not boiling) water for 45 minutes, or until set and firm. Turn out onto waxed paper and cool. Slice into cubes. Add to clear hot stock. Serve immediately.