50 Low-Carbohydrate Recipes for the Slow Cooker - Mattis Lundqvist - ebook

50 Low-Carbohydrate Recipes for the Slow Cooker ebook

Mattis Lundqvist



Recipes:Vegetable BrothPork StockBeef BrothChicken Stock with FennelSpiced Butternut SquashSpaghetti SquashRed Cabbage with SugarGarlic MushroomsSpicy Lentil StewZucchini SoupCoconut with PotatoBalsamic BaconGreen BeansSlow Cooked Brussel SproutsChicken Kale SoupLemon BeetsChicken MarsalaThai Coconut ChickenTurkey in Sour Cream SauceChicken Cordon Bleu Casserole5-Spice ChickenChicken in Tomato SauceCaper ChickenChicken with SausageGinger ChickenStuffed PeppersChicken MeatballsChicken in Braised FennelPork Chops with ApplesMulti-Purpose PorkThai Coconut PorkPork Enchilada CasseroleSpicy PorkCoconut Pulled PorkSausage Egg Breakfast PiePork RibsBeef in Red CurrySpicy Shredded BeefNew Sunday Evening Roast BeefPaleo ChiliTomatillo BeefSpicy Beef StewGarlic BeefGinger BeefSauerbratenDry Roasted Tri-Tip with MushroomsCabbage rollsButternut Squash CasaroleCorn ChowderMahogany Chicken

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Mattis Lundqvist

50 Low-Carbohydrate Recipes for the Slow Cooker

Delicious low carb recipes for every occasion and all slow cooker fans - part 1: Measurements in grams

BookRix GmbH & Co. KG80331 Munich

Vegetable Broth

150g carrots, cut into 1 inch/2cm lengths200g celery, cut into 1 inch/2cm lengths300g onion, cut into wedges1 sweet potato, with skin, scrubbed, and cut into 1 inch/2cm cubes4 cloves garlic, whole130g parsnip, cut into 1/2 inch/1cm rounds1 tbsp. chopped parsley1 tbsp. Tamari1 teaspoon salt1/2 teaspoon black peppercorns1/4 teaspoon fresh thyme2 liter water2 tbsp. Olive Oil

Add olive oil to slow-cooker on low. Add all the vegetables, stir to coat. add seasonings, stir again, then add wet ingredients.

Cover and cook for 8 to 10 hours. Allow to cool for 45 minutes to an hour.

Line a sieve with cheese cloth and pour contents of the slow-cooker through it into a bowl.

When it’s all run through, gather up the cheese cloth and twist to squeeze out as much liquid as possible.

Cal - 37, Carbs - 5.7g, Protein - 0.7g, Fat - 1.5g, Fiber - 1.4g

Pork Stock

1kg pork bones4 liter water50g fresh ginger, cut into 1 inch/2cm pieces and smashed3 cloves of garlic, smashed

Placebones in slow-cooker on high. Allow to heat for 30 minutes.

Addginger, garlic, and water and cook for 8 to 10 hours.

Strainthrough a sieve.

Cal- 115, Carbs - 2.0g, Protein - 8.7g, Fat - 8.2g, Fiber - 0.0g

Beef Broth

1700g pounds beef bones300g onions, chopped100g carrots, chopped130g parsnip, grated100g celery, cut into 1/2 inch/1cm pieces1/2 tbsp. Coconut Oil10 garlic cloves, smashed60ml Apple Cider Vinegar2 bay leavesWater

Put the Coconut Oil on the bottom of a slow-cooker set on low, then add all the vegetables. Stir and cook for 45 minutes.

Add beef bones, sprinkle with salt, add vinegar, and bay leaves.

Add enough water to cover, and cook for 8 to 12 hours.

Pour the liquid through a strainer lined with cheesecloth. Discard solids.

Place in a stone-wear dish and store over night in the fridge. In the morning, remove and take off the solidified fat that floats on the surface.

Cal - 318, Carbs - 7.0g, Protein - 33.1g, Fat - 16.2g, Fiber - 1.6g

Chicken Stock with Fennel

1kg chicken bones450g Onion, chopped300g celery, cut into 1-inch/2cm lengths150g carrots, cut into 1-inch/2cm lengths90g fennel bulb, sliced5 cloves of garlic, peeled and smashed2 bay leaves1 sprig of fresh thyme30g fennel fronds1 tbsp. peppercornsWater

Place chicken bones in the slow-cooker on high for one hour.

Lower heat to low, add vegetables and stir to coat. Heat for another hour.

Add seasonings, then enough water to cover. Cook for 8 or more hours.

Turn off cooker and cool for 45 minutes to an hour.

Remove chicken and pick off any meat on the bones. Discard the banes and place meat in a sieve with cheesecloth.

Strain the cooker contents through the sieve with the meat into a bowl.

Gather the cheesecloth and twist to squeeze out all liquid.

Cal - 45, Carbs - 8.9g, Protein - 2.8g, Fat - 0.1g, Fiber - 2.5g

Spiced Butternut Squash

1kg Butternut Squash, cubed5 threads of Saffron230g Tahini2 teaspoons Dried Ginger2 teaspoons Salt1 teaspoon Turmeric1 teaspoon White Pepper1 teaspoon Coriander1 teaspoon Allspice1 teaspoon Cinnamon1/2 teaspoon Mace

Ina large bowl, stir to combine all ingredients save for the Tahini.

Addto slow-cooker. Cook on low for 8 hours, 5 hours on High.

Turnoff the slow-cooker, allow to cool for five minutes, and add Tahini.

Cal- 188, Carb - 16.6g, Protein - 5.1g, Fat - 13.1g, Fiber - 4.4g

Spaghetti Squash

1 large Spaghetti Squash120ml WaterButterSaltPepper

Puncture skin of the squash with a fork several times on all sides.

Add water to slow-cooker, then the squash. Cover and cook on Low for 8 to 10 hours.