Part 42 (2/2)

cup (120 g) mayonnaise 2 teaspoons spicy brown mustard 1 teaspoon prepared horseradish teaspoon Splenda 1 teaspoon white vinegar Simply mix everything together. It's good for dipping most anything-chicken bites, vegetables, or whatever you've got.

Yield: About 6 servings About 6 servings Each with trace protein; trace carbohydrate; trace dietary fiber; no usable carb.

”Honey” Mustard Dipping Sauce This is great with the fried Chicken Tenders (page 309) or with a simple chicken breast or pork chop.

cup (60 ml) mayonnaise 2 tablespoons (30 ml) spicy mustard 1 teaspoon Splenda Simply combine everything and you're all set.

Yield: Makes a little more than Makes a little more than[image] cup (about 70 ml), or enough for about 4 people eating Chicken Tenders. cup (about 70 ml), or enough for about 4 people eating Chicken Tenders.

Each serving has 1 gram of carbohydrates, no fiber, and 1 gram of protein.

Apricot Ginger Dipping Sauce This is also great with Chicken Tenders (page 309)-or anything else you might use the ”Honey” Mustard Dipping Sauce on. But it tastes a lot different.

cup (60 ml) mayonnaise 1 tablespoons (30 g) low-sugar apricot preserves 1 teaspoon grated ginger teaspoon minced ginger or clove garlic, crushed teaspoon Splenda teaspoon soy sauce Simply combine everything and you are dare.

Yield: Makes just under Makes just under[image] cup (about 70 ml), or enough for about 4 people eating Chicken Tenders cup (about 70 ml), or enough for about 4 people eating Chicken Tenders Each serving has 3 grams of carbohydrates, with a trace of fiber and protein.

Asian Dipping Sauce This is perfect with the Lettuce Wraps (page 348), but it's also good with Chicken Tenders (page 309), or whatever you have on hand.

cup (6 g) Splenda cup (60 ml) water 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) rice vinegar 2 tablespoons (30 ml) Dana's No-Sugar Ketchup (page 463) or commercial sugar-free ketchup 1 tablespoon (15 ml) lemon juice teaspoon toasted sesame oil 2 teaspoons dry mustard 2 teaspoons chili garlic paste Just a.s.semble everything in a blender and run it until everything's well combined. If you don't use it all up at once, keep in a tightly sealed container in the fridge and it will last a week, at least.

Yield: Makes roughly cup (180 ml), or 6 servings of 2 tablespoons (30 ml) each Makes roughly cup (180 ml), or 6 servings of 2 tablespoons (30 ml) each Each serving has 3 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

Nuoc Cham This sweet-tart-spicy dipping sauce is purely Vietnamese, and it's absolutely wonderful! Once you try this, you'll think of all sorts of ways to use it.

2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) lime juice 1 teaspoons rice vinegar 3 tablespoons (4.5 g) Splenda teaspoon minced garlic or 1 clove garlic, crushed 1 teaspoon chili garlic paste Simply combine everything in a small dish-that's it!

Yield: About About[image] cup (80 ml), or 4 or 5 servings cup (80 ml), or 4 or 5 servings a.s.suming 4 servings, each will have 4 grams of carbohydrates, a trace of fiber, and a trace of protein. (And approximately 15 metric boatloads of flavor!) Aioli This is basically just very garlicky mayonnaise. It's good on all kinds of vegetables and on fish, too.

4 cloves garlic, crushed very thoroughly 1 egg teaspoon salt 2 tablespoons (30 ml) lemon juice to[image] cup (120 to 160 ml) olive oil cup (120 to 160 ml) olive oil Put the garlic, egg, salt, and lemon juice in a blender. Run the blender for a second and then pour in the oil in a very thin stream, like you would when making mayonnaise. Turn off the blender when the sauce is thickened.

Yield: About 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) About 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) Each with 1 gram of carbohydrates, only a trace of fiber, and 1 gram of protein.

Chili Lime Mayo cup (60 ml) mayonnaise 2 teaspoons lime juice teaspoon chili paste 2 teaspoons minced cilantro Just stir everything together and serve over anything Asian or Mexican.

Yield: 4 servings of 1 tablespoon (15 ml) 4 servings of 1 tablespoon (15 ml) Each with trace protein; trace carbohydrate; trace dietary fiber; 0 g usable carb.

Hollandaise for Sissies This is an easy sauce for asparagus, artichokes, broccoli, or whatever you like.

4 egg yolks 1 cup (230 g) sour cream 1 tablespoon (15 ml) lemon juice teaspoon salt or Vege-Sal Dash hot pepper sauce or other hot sauce You'll need either a double boiler or a heat diffuser for this-it needs very gentle heat. If you're using a double boiler, you want the water in the bottom hot but not boiling. If you're using a heat diffuser, use the lowest possible heat under the diffuser.

Put all the ingredients in a heavy-bottomed saucepan or in the top of a double boiler. Whisk everything together well. Let it heat through and serve it over vegetables or whatever you like.

Yield: 6 to 8 servings 6 to 8 servings Each with 2 g carbohydrate, a trace fiber, and 3 g protein in each.

Curried Mock Hollandaise Oh man, this is the bomb with artichokes or asparagus! This is a variation of the Hollandaise for Sissies recipe (page 479).

4 egg yolks 1 cup (230 g) sour cream 1 tablespoon (15 ml) lemon juice teaspoon salt or Vege-Sal 1 teaspoon curry powder 2 cloves garlic, crushed You'll need either a double boiler or a heat diffuser for this-it needs very gentle heat. If you're using a double boiler, you want the water in the bottom hot but not boiling. If you're using a heat diffuser, use the lowest possible heat under the diffuser.

Put all the ingredients in a heavy-bottomed saucepan or the top of a double boiler. Whisk everything together well, let it heat through, and serve with vegetables.

Yield: 6 servings 6 servings Each with 3 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs.

Adobo Sauce This traditional Mexican seasoning is great with chicken.

3 cloves garlic 1 teaspoon salt teaspoon c.u.min 1 teaspoon oregano teaspoon pepper cup (180 ml) lime juice teaspoon orange extract Just measure everything and whisk it together. Use it to marinate and baste chicken.

Yield: Makes just over cup (180 ml), or enough to marinate 1 good-sized cut-up chicken Makes just over cup (180 ml), or enough to marinate 1 good-sized cut-up chicken a.s.suming 5 servings, each will have 4 grams of carbohydrate, with a trace of fiber and protein-if you manage to consume all the marinade, which you won't.

Tequila Lime Marinade [image]cup (80 ml) lime juice (Bottled is fine.) [image]cup (80 ml) water 3 tablespoons (45 ml) tequila 1 tablespoon (1.5 g) Splenda 1 tablespoon (15 ml) soy sauce 2 cloves garlic, crushed.

Combine the ingredients and store in the refrigerator until ready to use.

Yield: Roughly cup (180 ml)-enough for a dozen boneless, skinless chicken b.r.e.a.s.t.s or a couple of pounds of shrimp Roughly cup (180 ml)-enough for a dozen boneless, skinless chicken b.r.e.a.s.t.s or a couple of pounds of shrimp In the whole batch there are 13 grams of carbohydrates and 1 gram of fiber, for a total of 12 grams of usable carbs and no protein, but since you drain most of the marinade off, you won't get more than a gram or two of carbs total.

Marco Polo Marinade This marinade is named after its combined Italian and Chinese influences. It's wonderful for steak, but try it on chicken, too! It's also good on vegetables.

1 cup (240 ml) bottled Italian salad dressing cup (60 ml) soy sauce 2 teaspoons grated ginger 2 tablespoons (3 g) Splenda 4 drops blackstrap mola.s.ses Just measure everything and stir it together. Use it to marinate or season whatever you like!

Yield: 1 cups (300 ml), or 5 servings of cup (60 ml) 1 cups (300 ml), or 5 servings of cup (60 ml) 1 g protein; 6 g carbohydrate; trace dietary fiber; 6 g usable carbs. However, you can drop this lower by using a seriously low-carb Italian dressing-and anyway, since you use this as a marinade, you're unlikely to consume anything like cup (60 ml) of this at a time.

Beer-Mola.s.ses Marinade It's great for ribs or kind of any pork!

1 (360 ml) cups water 12-ounce (360-ml) can light beer 1 teaspoon blackstrap mola.s.ses cup (6 g) Splenda 1 tablespoon (4.2 g) dried thyme 1 tablespoon (18 g) salt 1 whole bay leaf teaspoon pepper Combine everything in a nonreactive bowl or pan. Marinate the meat in a big resealable plastic bag or shallow pan large enough to hold the meat. Either way, let it marinate for several hours before cooking. Don't forget to discard the bay leaf.

Yield: Makes about 3 cups (710 ml)-double it if you need to Makes about 3 cups (710 ml)-double it if you need to 18 grams of carbohydrate in the whole batch, with 2 grams of fiber, for a usable carb count of 16 grams; 1 gram protein. But remember, this is a marinade, so you won't consume anything like the whole batch. I'd count only 1 or 2 grams of carb per serving.

Jerk Marinade Jerk is a Jamaican way of life. Make it with one pepper if you want it just nicely hot or with two peppers if you want it traditional-also known as take-the-top-of-your-head-off hot.

1 or 2 Scotch Bonnet or habanero peppers, with or without seeds and ribs (the hottest parts) small onion 3 tablespoons (45 ml) oil 1 tablespoon ground (5.7 g) allspice 2 tablespoons (12 g) grated fresh ginger 1 tablespoon (15 ml) soy sauce 1 teaspoon dried thyme 1 bay leaf, crumbled teaspoon cinnamon 1 tablespoon (1.5 g) Splenda 2 cloves garlic, crushed Put all the ingredients in a food processor with the S-blade in place and process until the mixture is fairly smooth. (You'll get a soft paste that looks like mud but smells like heaven!) Smear this over the meat of your choice and let it sit for a day before cooking. Remember to always wash your hands after handling hot peppers!

Yield: Enough for about 4 servings of meat Enough for about 4 servings of meat Each serving serving of Jerk Marinade adds 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and no protein.

If you just can't take the heat, you can chicken out and use a jalapeno or two instead of the habaneros or Scotch Bonnets, and your jerk marinade will be quite mild, as these things go. But remember: There is no such thing as a truly mild jerk sauce.

Apricot-Chipotle Glaze I invented this for my Easter leg of lamb, but there's no reason you can't use it on pork and chicken, too-anywhere you want a hit of sweet-and-hot flavor.

cup (80 g) minced red onion cup (60 ml) canola oil 4 cloves garlic, crushed cup (120 ml) red wine vinegar cup (160 g) low-sugar apricot preserves 2 chipotle chiles canned in adobo 5 tablespoons (7.5 g) Splenda 2 tablespoons (30 ml) lemon juice In a saucepan, saute the onion in the oil until it's soft. Add the garlic and vinegar and whisk in the preserves. Bring to a simmer and let cook for 5 minutes or so.

Let it cool for a few minutes and then pour the glaze into a blender and add the chipotles, Splenda, and lemon juice. Whirl until the chipotles are ground up. Use to baste meat or poultry that's roasting or grilling.

Yield: 12 to 14 servings 12 to 14 servings a.s.suming 14, each will have trace protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs.

Maple-Orange Ham Glaze It's common to glaze a roasting ham with brown sugar, honey, or the like-but we all know what that does to the carb count! Here's a glaze that'll impress your family and friends, while leaving your diet intact.

cup (120 ml) sugar-free pancake syrup cup (60 ml) lemon juice 1 teaspoon Splenda teaspoon orange extract 1 tablespoon (15 ml) brown mustard 1 tablespoon (14 g) b.u.t.ter Simply combine everything in a small saucepan over low heat and simmer for five minutes. Use to baste a ham during the last hour of roasting time. You can also use this to glaze a ham steak for a much quicker supper!

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