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Old 01-19-2013, 03:46 PM   #1
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PASSOVER LOWERED CARB RECIPES

PASSOVER/EASTER ARE ON THE WAY. I AM POSTING PASSOVER
CLASSIC RECIPES THAT I HAVE LOW CARBED OVER THE YEARS.
THEY WILL BE HERE AND ON MY SITE AS WELL.

WISH I COULD MAKE THIS LOWER BUT NEED THE APPLE

CHAROSET FOR PASSOVER LOWER CARBED
This is a small amount,
Everything goes into the food processor
1 large apple peeled, halved
1 large or two small chayote squash, Peeled, seeded
and cut into halves or fourths
1 c. toasted pecans
Diet Grape Juice
Sugar sub of choice
Dash of salt
Cinnamon to taste.

PROCESS UNTIL IT IS SMALL BUT CHUNKY AND TASTE.
ADD MORE JUICE OR WHATEVER YOUR TASTE BUDS
TELL YOU.

Chill in covered bowl.
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Old 01-20-2013, 02:17 PM   #2
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need the apple for flavor or religious significance? I have a lot of luck with chayote flavored with LorAnn Apple flavor, given appropriate tartness with citric acid powder (sometimes seen as sour salt in Eastern European Jewish cooking) and sweetener. I normally cook it with cinnamon, but it's pretty good raw that way too.

I am not crazy about all the LorAnn flavors, but I adore Apple and Honey.
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Old 01-20-2013, 03:05 PM   #3
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Thanks Ravenrose

I use half chayote and only one apple.
Thanks for the head's up on LorAnn Apple and Honey flavors.
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Old 01-20-2013, 05:29 PM   #4
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Barbo

May I assume you are a fellow member of the tribe?
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Old 01-20-2013, 05:34 PM   #5
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Barb....

What I need is for you to come up with a great L C Matzah ball As a matter of fact, the ONLY time I eat non LC, is if I am sick, I will eat matzah ball soup and not worry about it. Right now I have some chicken soup simmering on the stove after making bone broth from a roast chicken last night.
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Old 01-20-2013, 10:00 PM   #6
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Just curious... how exactly can you do a low carb passover, when eating the matzah bread is such an imporant obligation?


These dumplings that Buttoni developed might provide a starting place for making matzah balls... at least they look kinda similar. Maybe you could do glucomannin with just a few tbs of matzo meal?
http://www.lowcarbfriends.com/bbs/lo...dumplings.html
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Old 01-22-2013, 05:26 AM   #7
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one need not eat a lot of matzoh.

just a little. good health takes precedence over ritual on the Jewish faith. Just break off a small corner. that should suffice. also, you need not drink 4 cups of sweet wine. I take just a sip for the whole evening, when i am following plan. Love & Profits: FLATFERENGHI
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Old 01-22-2013, 06:09 PM   #8
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Low Carb 'Potato' Latkes (Potato Pancakes)

Iv'e had lots of people tell me they cannot tell the difference.
These always turn out very good.

Barbo’s Low Carb “Potato” Latkes
2 chayote squash peeled, seeded and quartered
3- oz. of red or white onion, sliced
2 eggs
1/3 c. CarbQuick
Pinch of onion powder
Pinch of garlic powder
Seasoning like Paula Deen’s House Blend

Get the Cuisinart out with the shredding blade
Place the squash in and shred. Dump into a mixing bowl
Now place the onion in and shred. Dump into another small bowl.
Squeeze the shredded squash very tightly because like potatoes these have loads of juice, then after you think you’ve got it all out put it in a colander and press out the rest. Now add the onion, two
Eggs, some seasoning and lastly the CarbQuick. Mix well.

Using an ice cream scoop lay the mix into the hot oil (of your choice) and spread with spatula, keep going until you have filled the pan but the latkes should NOT touch. Fry until nice and brown flip over and do the other side. Serve hot with sour cream. Brisket of beef or just eat them. My neighbor thought they were the real thing. This made six really nice size pancakes. We wanted to have what was left from the tasting and had them along side some pork and kraut. I put them into the toaster oven and they crisped up for me. Yay!
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Old 01-22-2013, 06:43 PM   #9
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Here's my UNKOSHER VERSION OF MATZO BALLS

IF YOU ARE KOSHER OR DO NOT EAT PORK THIS RECIPE IS NOT FOR YOU.

These little balls come out light and fluffy. I make them separate
and then plunk them into our bowls of steaming chicken broth
with a few carrot and celery slices.

Matzo Balls for Chicken Soup
Recipe By : Barbo from Barbo's Diet Kitchen
Serving Size : 12 Preparation Time :0:00
Categories : Breads Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pork rinds -- 0 carbs
1/4 cup Matzo Ball Mix
2 extra large eggs
1 egg yolk
2 tablespoons canola oil (or oil of choice)
1/4 teaspoon black pepper
2 quarts chicken broth
-Place matzo mix and crushed pork rinds in a deep bowl.
-Add everything else and mix well.
-Chill for about 1/2 hour.
-Remove and make 12 little round balls
-Keep chilled until you are ready to cook them.
-Bring the soup stock to boil, then add balls and when stock begins to boil, place a tight fitting lid on top and simmer slowly for abut 45 minutes. I added my veggies and cooked chicken chunks the last 10 minutes.
-12 matzo balls @ 3 carbs each & 8.7 gr. protein

no dietary fiber
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Last edited by Barbo; 01-22-2013 at 06:44 PM.. Reason: error
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Old 01-22-2013, 06:51 PM   #10
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AUNT SADIE'S BRISKET OF BEEF WITH GRAVY

This is Aunt Sadie's brisket of beef that she taught me to make 60 years ago.

Main dish, Beef, Jewish, Holiday Yield: 8 servings

3-4 Very large onions, sliced
Whole allspice Salt,Pepper, garlic powder Hungarian Paprika (the good stuff)
1 c. water.

Rmove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the brisket with a salt, pepper, garlic powder and lots of Hungarian paprika. Turn brisket add seasonings and the other half of the onions on top of brisket.
Add about 1 c. water. Cover and place in 325 degree oven. It's going to cook about three hours or more. After one hour check to see if more water is needed.
The house will smell wonderful. Keep checking to see
if water is needed. Add as needed. When brisket is fork tender remove
and let get cold. Strain out the whole allspice and
place everything into the Vita Mix or blender and whirl
until you have thick natural gravy.
Use a good roasting pan with a lid that fits well or covered with heavy-duty aluminum foil. Spray pan and inside of lid with Pam. MMMMM Discard the whole allspice (never used powdered allspice)
*When it is cool, slice it very thin across the grain. Fix the gravy.
Lay slices in a re-heat able type pan and lay gravy on bottom then slices,
gravy and slices until you have used it all up. Cover tightly and refrigerate
over night.
**Gravy:
The onions and juices are dark and thick, I strain out the whole allspice,
Then place the entire mixture into the blender. Get it smooth, __________________
Barbo
PLEASE COOK ONE DAY IN ADVANCE
USE ONLY WHOLE ALLSPICE.
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Old 01-22-2013, 06:57 PM   #11
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Zoodle Kugel #1

BARBO'S ZOODLE KUGEL (SAVORY PUDDING)
Preheat oven to 350
7X11 " Pyrex baking pan,buttered
Using about 5 long yellow squash which have been run
through the mandoline. THEY LOOK LIKE LINGUINE NOW.
Place zoodles in prepared pan

In mixing bowl place:
6 eggs, beaten well
1 pint sour cream
1/2 to 1 cube very soft butter
Salt and Pepper to taste
1/2-1 tsp. organic onion powder
Mix into eggs by hand

Pour over zoodles and bake for about 40 minutes.
Place
Sprinkle* Canned crispy onions on top and bake
for another 5 minutes

*Canned crispy onions are rather carby. Optional
If you can spare a few carbs it's worth it for
special dinner parties.
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Old 02-28-2013, 10:02 AM   #12
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Great ideals.....thanks all.

Just wanted to add, I could never ever drink that much wine!

When I "have" to drink it for holidays, I water it down with a glass of Kosher for Passover Seltzer Water. No salt, no carbs, no calories.......just enough wine for a little color and flavor. And of course as someone else mentioned, just take a sip.
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Old 02-28-2013, 04:45 PM   #13
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Hey Friends

Remember, you can make your own LC macaroons.
Even dipped in chocolate.

I purchase white fish and pike which is very low carb.
Chill it well, have some cooked carrot rounds, place the
gefilte fish on lettuce with the carrot round, serve with
horseradish/sour cream etc.

I use diet Welch's Grape juice instead of wine.
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