Low-Carbohydrate

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Grilled Eggplant Dip

The Japanese eggplants in my garden have finally started to fruit. I added them to the garden this summer as an afterthought. Eggplants have never really grown well for me. The leaves typically get eaten alive before the plant has even the thought of a fruit, or the fruit rots before it comes close to harvest time. Imagine my surprise, as this year, the eggplants we haphazardly planted at the edge of our herb garden are exploding. Clearly I needed some eggplant recipes, stat. This one has become one of my favorites. It yields a complex, smoky, eggplant dip that stands up well on it’s own. It’s an excellent compliment...

Spaghetti Squash Casserole

The following is one of my favorite weeknight meals. It comes together easily, and serves as a deeply nourishing and satisfying dinner after a long day. It’s healthy to boot. With a squash base, this meal is high in fiber, vitamin B6, and potassium. A simple tomato sauce, a couple of add-ins, and some good cheese and you’ll have an instant dinner table mainstay. Ingredients: 1 medium spaghetti squash 1 medium zucchini 1 ball fresh mozzarella 1/4 cup Parmesan or similar hard cheese 1 32 oz can peeled tomatoes (San Marzano are best) 3 cloves garlic 1/4 cup extra virgin olive oil 1 cup soppressata, other hard salami or uncured...

Thai Zoodles with Tofu and Crushed Peanuts

A spiralizer is a miraculous thing. “Do you want chopped up zucchini and red sauce for dinner?” Meh. “How about a big bowl of zoodles with meatballs and marinara?” YES. The spiralizer turns the ordinary into the appetizing, quietly performing a sort of culinary sleight of hand. Another thing that zoodles do, is really allow you to hone in on your sauces. Whereas a plate of pasta with salt and black pepper may not need too much coaxing to turn out a desirable meal–zoodles do require a little more sauce prowess. That said, most pasta sauces taste great with zoodles. But, you’ll be able to taste it if something is lacking....

Raw Red Cabbage Slaw

It’s the perfect side dish, meal base, or afternoon snack. This slaw can play many roles. It’s great for a party, grab-and-go lunch, or for lazy, LAZY Sundays–like today. Today is the best kind of Sunday. One that falls between two days off. I have to admit I’ve barely left the house all weekend. But in doing so I’ve gained a wonderful sense of quiet, and of stillness. One of the things I love most about living in the country is the feeling of solitude. We aren’t actually THAT far out of town. But surrounded by trees and set back from the road by a long gravel drive, it can feel...

Homemade Sauerkraut

Traditional sauerkraut is less of a recipe, and more of a history lesson and a process. The ingredients are sparse: cabbage, salt, time. The entire process from cabbage to jar will take you under an hour (depending on volume, of course). What is traditional sauerkraut? Fermentation is an ancient food preservation technique. The process utilizes bacteria found in the environment to create a product that is shelf stable without refrigeration, freezing, or pressure canning. Sauerkraut is preserved through lactic acid fermentation–meaning that the naturally occurring bacteria lactobacilli is responsible for the culture and also for that characteristic sour flavor. Sauerkraut was the first fermentation recipe I ever tried. And honestly–I...