Cuisines Archives: Low Carb

Tsukune “Matzah Ball” Soup

Tsukune "Matzah Ball" Soup
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I made this Japanese "matzah ball" soup for our Seder meal. It's a soup that can be enjoyed any time of the year you're craving some good old chicken soup, though. This recipe is an adaptation of one I saw on Tori Avey's website by La Fuji Mama. My version incorporates similar chicken tsukune meatballs, while the soup is my classic chicken stock to make it taste closer to a matzah ball soup.
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Tsukune "Matzah Ball" Soup
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Rating: 0
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I made this Japanese "matzah ball" soup for our Seder meal. It's a soup that can be enjoyed any time of the year you're craving some good old chicken soup, though. This recipe is an adaptation of one I saw on Tori Avey's website by La Fuji Mama. My version incorporates similar chicken tsukune meatballs, while the soup is my classic chicken stock to make it taste closer to a matzah ball soup.
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Servings Prep Time
8 Servings 30 Minutes
Cook Time
1 Hour
Ingredients
Servings: Servings
Units:
Instructions
  1. Make the tsukune: Combine all ingredients except the vegetable oil into a large mixing bowl and mix with your hands to combine. Rub a dime-size amount of vegetable oil onto the palms of your hands, and start making meatballs that are 1½ inches in diameter, slightly smaller than a golf ball. Place them on a baking sheet. If the meat starts sticking to your hands, add more oil to your hands. You should get about 18 balls.
  2. Make the soup: In a large pot, bring the chicken broth to a boil. Reduce to low and add the carrots. Cover the pot and simmer for 10 minutes. Using a slotted spoon, remove the carrots and set aside. They should be firm and hold their shape but not be crunchy.
  3. Increase heat to medium and add the meatballs into the pot, one by one. Cook for 10 minutes. Check one of the meatballs for doneness by cutting it half.
  4. Turn the heat back to low. With a spoon, skim the surface of the soup of any white bits that have floated to the surface and discard. Return carrots to the soup.
  5. To serve, sprinkle a bit of dill into empty bowls and pour the hot soup and two meatballs over it. Sprinkle some freshly ground black pepper into each bowl and serve immediately.
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Brussels Bacon & Cauliflower

Brussels Bacon & Cauliflower
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This is an awesome dish in the summer with beans from our garden. Truly almost any vegetable will taste delicious when sautéed in bacon grease. I like to use a good quality bacon when I can find it. Aldi has a new Never Any line of hickory smoked bacon and the label reads: No Antibiotics, No Hormones, No Animal-By-Products, Vegetarian Fed, and No MSG. No nitrates or nitrites added -Except that naturally occurring in sea salt and celery powder. I like to think this is a healthier choice and I also think it tastes delicious.
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Brussels Bacon & Cauliflower
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Rating: 0
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This is an awesome dish in the summer with beans from our garden. Truly almost any vegetable will taste delicious when sautéed in bacon grease. I like to use a good quality bacon when I can find it. Aldi has a new Never Any line of hickory smoked bacon and the label reads: No Antibiotics, No Hormones, No Animal-By-Products, Vegetarian Fed, and No MSG. No nitrates or nitrites added -Except that naturally occurring in sea salt and celery powder. I like to think this is a healthier choice and I also think it tastes delicious.
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Servings Prep Time
8 servings 5 minutes
Cook Time
20 minues
Ingredients
Servings: servings
Units:
Instructions
  1. In a large saute pan, cook your bacon. In the meantime microwave your cauliflower for 4 minutes. Next microwave your Brussel sprouts for 4 minutes. When bacon is done, take it out of the pan, crumble and set aside.
  2. Keep the bacon grease to cook the Brussels and cauliflower. Saute both until soft, about 5 to 8 minutes. Add back crumbled bacon and serve.
Recipe Notes

I’m really enjoying my cast iron skillet these days. It works great for recipes like this. For this Brussels Bacon & Cauliflower recipe, you start with frying your bacon. While the bacon is cooking, you can precook your veggies in the microwave. Brussels can sometimes take a long time to cook when you are sautéing them so I like to microwave them first to speed things up. Once the bacon is done, take it out and use the grease to saute the cauliflower and Brussel sprouts. When they have browned to your liking, add back the crumbled bacon and serve.

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Low Carb Keto Wild Salmon Patties with Remoulade

Low Carb Keto Salmon Patties with Remoulade
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Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Low Carb Keto Salmon Patties with Remoulade
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Rating: 0
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Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Instructions
  1. In a large bowl, combine all of the ingredients for the salmon patties except the pecan meal and the coconut oil. Mix together well and shape into 10 patties about 2 inches wide and one inch thick. Pour the pecan meal to a wide dish and “bread” each salmon patty on both sides. Set aside on wax paper lined dish and continue with the rest. In a small food processor, puree all of the ingredients for the remoulade sauce. Taste for seasoning and then set aside. Heat the coconut oil over medium heat until melted. Add the patties in, making sure not to crowd the pan (I can fit 5 patties at a time in mine). Brown on each side for 3-4 minutes or until the pecan crust is nice and browned. Remove to a paper towel to drain and repeat with the remaining patties. Serve immediately with a side of remoulade sauce and lemon slices.
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