I'm not one to eat low-carb or count calories, but some people do it. Here are some previously posted and new recipes for a friend looking for recipes low in carbohydrates without a lot of fat and featuring a lot of low-fat yogurt and other dairy products:
Tzaziki cucumber-yogurt dip
Asian slaw Vinegar-based slaw. Add a dollop of mayonnaise if that's the way you like it.
Cucumber Salad
Raita with grilled veggies
The following recipes are altered recipes from epicurious.com. I haven't tried them, so I cannot vouch for their tastiness or timing/texture especially with the changes. Please let me know what your experiences are so I can revise the recipes!
Kale salad
* 2 tablespoons white balsamic vinegar (a sweet, clear vinegar)
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon salt
* 2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
* 1 tablespoon pine nuts, lightly toasted
* Parmesan cheese shavings
Whisk vinegar, oil, and salt in large bowl. Add kale and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
Mediterranean Tuna Salad
* 1/2 English cucumber (seedless)- Or use one regular cucumber and take out seeds
* 10 grape tomatoes
* 4 Kalamata olives, plus some brine (a few tablespoons)
* 3 ounces light or fat-free feta cheese
* a 6-ounce can high-quality tuna in water
* oregano and pepper
* red onion or scallions to garnish
Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick pieces. Quarter tomatoes. Pit and quarter olives. Cut feta into 1/4-inch dice. In a bowl toss together cucumber, tomatoes, olives and brine, feta, tuna, and oregano and pepper to taste, keeping tuna in large chunks.
Mussels in Carrot Ginger Broth
* 4 medium shallots, chopped (or 1 red onion, chopped)
* 1 tablespoon finely chopped peeled ginger
* 1 cup reduced sodium chicken broth
* 1 small can tomato sauce, crushed or diced tomatoes
* 1/2 teaspoon hot red-pepper flakes
* 1 cup bottled carrot juice
* 3 pounds cultivated mussels, rinsed
* 1 1/2 tablespoons fresh lime juice
* 1/2 cup chopped cilantro or parsley
Cook shallots/onion and ginger in broth in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 7 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro or parsley.
Curried Yogurt Dip with Steamed Broccoli
Start making this dip one day before you plan to eat it, since the yogurt has to drain and thicken overnight. A mesh strainer and piece of cheesecloth or 2 high-quality paper towels (I like Viva) are needed for the first step of the recipe.
* 3 cups plain low-fat yogurt
* 1/2 teaspoon olive oil
* 2 garlic cloves, minced
* 1 1/2 teaspoons curry powder * salt and pepper to taste
* 3 cups broccoli florets
Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt and pepper. Chill at least 1 hour and up to 1 day.
Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.
Spicy Gazpacho
* 2 cups diced seeded peeled cucumber
* 1 cup chopped celery
* 1 cup chopped green onions
* 1 4-ounce can chopped mild green chilies
* 3 14 1/2-ounce cans diced tomatoes in juice
* 1 slice low-carb white bread, torn into pieces
* dash olive oil
* 1/4 cup drained capers (or finely grate the zest of one lemon)
* 2 tablespoons red wine vinegar
* 1 tablespoon chili powder
* 2 garlic cloves
Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. For best results, chill at least 6 hours and up to 1 day.
Treats:
Sangria Terrine (fancy word for jello!)
Cranberries are nice & tart with almost no sugar; dealcoholized wine has some carbohydrates, but much fewer than wine. Orange extract provides a "Triple Sec" flavor.
* 1 cup raw/frozen cranberries--not the sweetened "Craisins" or canned varieties
* 1/2 cup Splenda
* 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
* 2 cups Ariel dealcoholized red or white wine
* 1/2 teaspoon orange extract
Sprinkle gelatin over 1/4 cup dealcoholized wine in a small bowl and let stand 1 minute to soften. Bring 1 cup wine to a boil with cranberries and Splenda, stirring until Splenda is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup wine, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature. Slowly pour mixture into a 1-quart glass, ceramic, or nonstick terrine or loaf pan, then chill, covered, until firm, at least 6 hours.
To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
Iced Coffee Mousse
* 1/2 teaspoon unflavored gelatin
* 2 tablespoons water
* 1/3 cup Splenda
* 1 tablespoon instant coffee powder and/or cocoa powder
* 1/2 teaspoon vanilla
* 1 cup well-chilled fat-free evaporated milk
* canned aerosol "lite" whipped cream
In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the coffee/cocoa powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve. Top with canned "light" whipped cream.
Hope these recipes provided additional ideas!
