I modified this recipe from a website called eattheweeds.com. You may serve this over meat or with low-carb bread/bread substitute.
Prickly Pear Jelly
One to two quarts or so of prickly pear cactus fruit (1.5 pounds)
sugar-free equivalent of 3 cups sugar
1/2 cup lemon juice**
6 ounces liquid fruit pectin
Boiling water
Cheesecloth
Place fruit in a large saucepan or kettle. Cover with boiling water, allow to stand for 2-3 minutes, and pour off water.
(This aids in softening stickers of the fruit.) Peel fruit, cut into pieces, and place in a medium-sized saucepan. Cover fruit with water and boil at high heat for 5 minutes. Pour boiled mixture through cheesecloth. Drain as much juice as possible. Discard seeds. Measure juice. Combine cups of cactus juice, sugar substitute , and lemon juice in large saucepan. Bring mixture to a rolling boil. Reduce heat to medium-high, add liquid pectin, and cook mixture for 8-12 minutes, or until the mixture begins to thicken. Skim off any foam that may have formed. Pour mixture into hot, sterilized, canning jars and seal as usual. Process jars immersed in a Boiling Water Bath for five minutes to seal the lids.
Notes: If you find the fruit to be sweet enough by itself, you may reduce the amount of sweetener if desired. The seeds may be ground into flour (which should be low-carb because these are seeds) or you may try planting them to grow your own cacti for later use. You may use this recipe with any fruit if desired.
Prickly pear is a banned weed here!
I’m sorry to hear that. It’s supposed to be really healthy for people with diabetes because it’s supposed to help lower your BG. Try other fruit like strawberries if you wish to make your own jelly with this recipe.
This recipe comes from the spark recipe website.
Mole Sauce
50 Minutes to Prepare and Cook
Ingredients:
3 onion, white, quartered
4 plum tomatoes, quartered
3 cloves garlic, peeled
2 bananna peppers
3 ancho chilies, dried
1 t chili powder
1 t coca powder, unsweetend
16 oz chicken stock, reduced sodium
1 lime, juiced and zested
Directions: Raise oven rack to highest position and preheat oven to broil. Toss all vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place under broiler and cook until all vegetables are bubbly and some blackening begins on the tomatoes. Vegetables should be stirred once while in oven. Once vegetables are roasted allow to cool for 5 minutes. While vegetables are cooking, place chilies in a mixing bowl. Cover with boiling water and allow to steep for 10 mintues. Once vegetables have cooled place vegetables in a food processor or blender along with chilies which have been de-stemed. Blend until smooth. Transfer mixture to a saucepan. Add spices and stock. Cook an additional 25 mintues. Finish with a squeeze of lime to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user CHEF_MEG.
This is my favorite kind. You may also use cream cheese if you want a different taste. You can use this stuff on meat, poultry, fish, and low carb breads/bread substitute, or as a pizza sauce. Just put it on the food before you heat it so that the garlic isn’t too strong.
Garlic Butter
1 head garlic, minced
1 pound butter or margarine
Parmesan cheese, paprika, and Italian seasoning to taste
Melt the butter in a microwave. Mix everything together. Put it in a plastic or glass container with a lid and refrigerate until needed. You can also freeze this for long-term storage.
This recipe has been modified from Reader Digest’s Great Recipes for Good Health.
Ketchup
6 large ripe tomatoes (about 3 pounds), peeled, cored, seeded, and chopped
1 medium-sized yellow onion, chopped fine
sugar-free equivalent of 3 tbsp dark brown sugar
2 cloves garlic, minced
1 large bay leaf, crumbled
1/4 tsp each celery seeds, ground allspice, and cinnamon
1/8 tsp ground cloves
1/3 cup apple cider vinegar
Place the tomatoes and onion in a large heavy saucepan, put on medium heat, and cook, covered, stirring often, until soft (20-25 minutes). Remove the veggies and puree them in a blender, then put them back in the pan. Stir in the rest of the ingredients and bring to a boil over medium heat, then simmer, uncovered, stirring often, until it has the consistency of ketchup (35-40 minutes). Store tightly covered in the refrigerator. Makes about 2 cups.
The following easy recipe is a family recipe.
Barbecue Sauce
2 cups ketchup (use recipe above or buy sugar-free)
worcestershire sauce to taste
extra sweetener to taste
Mix the ketchup with the worcestershire sauce with a fork in a bowl until it tastes like barbecue sauce. Add sweetener if desired. Use like regular barbecue sauce.
This recipe was found on the Spark website.
Homemade Sugar Free Low Carb Mayonnaise
Submitted by: PRETTYDOVE
This is my personal recipe for low carb, sugar free homemade mayonnaise and taste just as good as the commercial brand you buy at the stores.
5 Minutes to Prepare and Cook
Ingredients
1 large egg
1 tbsp lemon juice, freshly squeezed
1 cup extra virgin olive oil or vegetable oil
1/8 tsp black pepper
1/2 tsp salt
Directions:
in a food process or blender blend egg and lemon juice. While processor is on, slowly add oil until it thickens to a white pudding texture as mayonnaise is supposed to look. stop processor, add salt and pepper, then pulse 5 times.
This is my homemade recipe for mayonnaise and it is low carb and sugar free. You may add roasted peppers, garlic, herbs or other ingredient for more savory flavor. I prefer my mayonnaise plain.
serving suggestion is 1 tbsp and makes about 36 servings.
Number of Servings: 36
Recipe submitted by SparkPeople user PRETTYDOVE.
Nutritional Info
Servings Per Recipe: 36
Amount Per Serving
Calories: 60.2
Total Fat: 6.7 g
Cholesterol: 6.4 mg
Sodium: 48.9 mg
Total Carbs: 0.1 g
Dietary Fiber: 0.0 g
Protein: 0.2 g
This recipe is modified from cookingwithrockstars.com.
Vegan Worcestershire Sauce
submitted by: Jenny Lewis (Rilo Kiley)
Regular worcestershire sauce is not vegan, so shop carefully, or make your own using this recipe.
Ingredients
1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
equivalent of 1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
Instructions
1.Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2.Store in the refrigerator. Makes about 3/4 cup.
My Husband and I tried this last evening and LOVED it! It has far more uses than just shrimp. I will be experimenting with this on steak, hamburgers and many other foods. This is a GREAT sauce!
I found this recipe posted on www.recipesecrets.net.
November 2nd, 2005, 10:08 PM
Kitchen Witch
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Teriyaki Sauce Low Carb
1 2/3 cups soy sauce
1/3 cup olive oil
1 cup splenda
1 clove garlic – chopped
2 inch piece ginger – fresh
3 green onions – chopped
1/4 cup brown sugar twin
Method:
Combine all ingredients in a medium size pot. Bring to a boil then simmer for 30 minutes. Let cool, then strain through a sieve or cheesecloth. Use as a marinade or just to brush on while grilling. Makes approximately 2 cups:
Carb count per T:3.2 minus 0.5 grams fiber= 2.7 carbs NOTE: Most of the carbs burn off during grilling.
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