A Polish Meal

http://www.bonappetit.com/recipe/kielbasa-with-onions-and-poblanos

Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

Ingredients
1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.outernetweb.com/recipes/grandma/poultry/chickenliverkebabs.html

Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.polishmeals.com/2013/07/213/

Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Carrot
-Onion
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.polskafoods.com/content/cucumber-salad-recipe-mizeria

Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Asparagus, Green Onion, Cucumber, and Herb Salad

http://www.epicurious.com/recipes/food/views/Asparagus-Green-Onion-Cucumber-and-Herb-Salad-241637

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

Brussels Sprouts Break Out

I don’t usually post an entire article filled with recipes but two of the three are low carb (or can be if you substitute the sugar for your favorite sugar substitute). AND it’s Brussels sprouts!

http://online.wsj.com/news/articles/SB10001424052702304104504579374943506506428?mg=reno64-wsj&url=http%3A%2F%2Fonline.wsj.com%2Farticle%2FSB10001424052702304104504579374943506506428.html

Fried Brussels Sprouts with Savory Onion Caramel, Garlic Confit, Lime, Mint and Aleppo Pepper

For the garlic confit:

20 cloves garlic, peeled

2 cups olive oil

For the savory onion caramel:

1 medium onion, roughly chopped

2 cups water

1 cup sugar

¾ cup rice wine vinegar

½ cup fish sauce

⅓ cup soy sauce

For the Brussels sprouts:

Canola oil for frying

4 cups Brussels sprouts, trimmed and halved

⅓ cup savory onion caramel (see step 2)

1 teaspoon garlic confit (see step 1)

1 tablespoon lime juice, plus more to taste

8 mint leaves, torn

½ teaspoon ground Aleppo pepper, plus more to taste


Shaved Brussels Sprout Salad With Marcona Almonds, Egg, Pecorino and Citrus Vinaigrette

2 large eggs

Juice of 2 lemons

Juice of 1 small orange

1 shallot, finely chopped

1½ cups olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

6 cups Brussels sprouts

¾ cup Marcona almonds, finely chopped

¼ cup grated pecorino cheese

Atkins Salad Dressings

Basic French Dressing

Makes 1/2 cup

3 Tablespoons tarragon vinegar
1 Tablespoon lemon juice
1/2 teaspoon Krazy Salt (or seasoned salt)
3 turns of pepper mill
8 Tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon dry mustard

Beat all ingredients together until well blended.
Total grams carbohydrates: 2.5.

Creamy French Dressing

Serves 10
Makes 30 Tablespoons

3 Tablespoons Krazy Salt (or seasoned salt)
1/2 teaspoon dry mustard
1/2 packet of Sugar Twin (or sweetener of choice)
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1 teaspoon garlic powder
5 Tablespoons tarragon vinegar
12 tablespoons olive oil
1 raw egg, beaten (fresh egg, tempered egg, or Egg Beaters)
1/2 cup heavy cream

Combine all ingredients in screw-top jar, shake well, and refrigerate for at least 1 hour before serving.

Total Grams: 9.3
Grams Per Tablespoon Serving: .3

Green Goddess Dressing

1/2 medium avocado
1/2 cup mayonnaise
1 clove minced garlic
2 chopped anchovies
1/8 cup finely chopped scallions
1 Tablespoon parsley
1/2 Tablespoon lemon juice
1/2 Tablespoon tarragon vinegar
1/2 teaspoon Krazy salt (or seasoned salt)
1/4 cup sour cream

Peel and pit avocado, force through a sieve or mix in a blender for 1/2 minute.
Put pulp in a bowl with remaining ingredients except the sour cream. Mix well.
Whip the sour cream and fold it int with the other ingredients.

Total Grams: 18
Grams Per Tablespoon: 1.1

Roquefort Dressing No. 1

Makes 14 Tablespoons

1/2 cup sour cream
2 Tablespoons tarragon vinegar
1 Tablespoon Sugar Twin (sweetener of choice)
3/4 teaspoon Krazy Salt (or seasoned salt)
1/2 teaspoon celery seed
1/4 cup crumbled Roquefort cheese

Place everything in blender (reserving half the Roquefort cheese) and mix until smooth. Pour into a bowl and fold in the reserved cheese. Chill before serving.

Total Grams: 9.4
Grams Per Tablespoon: .7

Roquefort Dressing No. 2

2 Tablespoons oil
1 Tablespoon cider vinegar
1 Tablespoon crumbled Roquefort or Blue cheese
1/2 teaspoon Salad Supreme

Mix all ingredients and serve.

Total Grams: 1.2

From Dr. Atkins Diet Cookbook, 1974

Caesar Salad Dressing

From Dr. Atkins Diet Revolution 1972:

Serves 8 (Enough for 2 heads of lettuce)

  • 1 teaspoon Krazy Salt (or salt and pepper to taste)
  • 1/4 teaspoon dry mustard
  • 1 teaspoon Dijon mustard
  • 1/2 packet of sugar substitute
  • Juice from 1/2 lemon (about 1 teaspoon)
  • 2 Tablespoons tarragon vinegar
  • 6 Tablespoons olive oil
  • 1 egg (or equivalent of liquid egg, which has been pasteurized)
  • 1 teaspoon garlic powder

Mix all ingredients well, and pour over salad.

Total grams carbohydrates: 3.2

Grams per serving .4