Chili Beef

Chili Beef is one of those simple traditional favorites loved by kids and adults! You can add
some extra healthy veggies or even vegetable puree for those fussy eaters. Red kidney beans only have 0.3g of sugar, but they have 23g of carbs, so add some if you like.

Ingredients:

• 2 Tbsp olive oil
• 1 diced onion
• 6 stalks of celery (diced)
• 4 garlic cloves (minced)
• 3 1/2 pounds (about 1.3kg) ground beef
• 4 tsp cumin
• 4 tsp chilli powder
• 4 tsp oregano
• 2 Tbsp BBQ seasoning
• 2 x 8 oz cans of diced tomatoes
• 1 small can tomato paste or puree
• green chillies to taste
• 4 tsp sea salt

Directions:
1. Using a large pot; fry onions, celery and garlic in oil over med-high heat. Cook for about
4 minutes adding beef and spices and seasonings. Cook for further 5 minutes; stirring
constantly.
2. Add tomatoes, paste or puree, chillies and salt. Simmer for about 1 hour.
3. Add a small bunch of chopped parsley at the end of cooking if desired.

*Wonderful as a stand by freezer dinner of lunch!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Chili

0

Chili Garlic Shrimp

Ingredients:

• ½ pound, about 225g raw shrimp (prawns) peeled (shrimp has nil sugar and 1.5g of carbs)
• 6 cloves garlic, minced
• 2 Tbsp olive oil (can also use olive oil)
• 1/2 Tbsp chili powder
• ½ Tbsp parsley
• salt, black pepper to taste

Directions:
1. Heat olive oil in a pan over medium-high heat.
2. When the oil is hot, fry shrimp for 1 minute.
3. Add chili powder, garlic, parsley and cayenne pepper and cook for 5 more minutes.
4. Serve with rice or quinoa and enjoy!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Shrimp

0

Spareribs with Chili Glaze

In contrast to most store-bought specimens, my glaze is made entirely without sugar. It’ll
keep for a few weeks in the refrigerator.

Spareribs with a Chili Glaze
• 3⅓ fl. oz. (200 ml) chili sauce
• ¼ cup (50 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons gluten-free tamari soy sauce
• 2 teaspoons Worcestershire sauce
• 1 rack of thin spareribs, approx. 2⅔ lbs (1.2 kg)
• salt and pepper for seasoning

In a bowl whisk together the ingredients for the chili glaze. Brush the glaze on both sides of the spareribs, saving about ¼ cup (50 ml) for grilling.

Put the meat in double freezer bags and set it on a platter. Marinade for 24 to 48 hours in
the refrigerator for the best flavor. Turn the bag now and then, and remove it from the
fridge plenty of time before grilling.

Wipe off most of the marinade from the meat with paper towels; season with salt and
pepper, and brush generously with oil. Move the coals toward the sides of the grill, leaving
an empty space in the middle for the spareribs. Let the coals get covered in gray ash before
setting the ribs down above the empty spot, meaty side down.

At the beginning, the grate should be set down close to the embers so the meat can develop some color. Grill the spareribs for 3 minutes, turn them, and grill on the other side for 3 more minutes. Repeat this step once more (6 total minutes).

Brush some saved glaze onto the meaty side of the spareribs and grill them for another 2
minutes. Now move the grate to the highest level up from the coals, turn the ribs, and
cover them with heavy-duty foil. Let them rest for 10 to 15 minutes.

Separate the ribs with a sharp knife. Serve them with the “faux” potato salad and chili sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Spareribs

0

Spiced Béarnaise and Chili Hollandaise

Classic butter sauces can make a marvel out of the simplest grilled offering. Here, the
sauces’ seasonings have been slightly updated.

Reduction for the Béarnaise Sauce
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1 tablespoons yellow onion, finely chopped
• 5 whole white peppercorns
• sprigs of parsley

Mix all in a saucepan. Bring to a boil and let the liquid reduce until half is left. Strain
through a cheesecloth and pour into a jar.

Spiced Béarnaise Sauce
• 10½ oz. (300 g) butter
• 4 egg yolks
• 2 tablespoons reduction (see preceding recipe)
• 2 tablespoons finely chopped parsley
• 2 tablespoons French tarragon (estragon) in vinegar, chopped (or 1 tablespoon dried
tarragon soaked in 1 tablespoon white wine vinegar for a couple hours)
• ½ teaspoon sweet cicely (or dried dill, aniseed, or chives)
• 1–2 teaspoons lemon juice
• a few drops of Worcestershire sauce
• ¼–½ teaspoon salt
• a pinch cayenne pepper

Melt the butter in a saucepan over low heat. Heat some water in another saucepan until
simmering, lowering the heat as low as it will go. The water should not boil, as it will be
too hot for the yolk mixture.

Mix the yolks with the reduction in a bowl. Place the bowl over the water bath (bainmarie)
and whisk until the yolk mixture is as thick as a custard sauce. Make sure the whisk
reaches the entire surface of the bottom of the bowl as you’re mixing.

Once the mixture has thickened, set the bowl on a dishcloth that’s been wrung out in
warm water. That way the bowl stands steadily, which makes it easier to whisk.

Pour the yellow clarified butter into a large (4-cup) measuring cup, to make it easier to
simultaneously whisk the béarnaise and add the melted butter. Be careful not to add the
white sediment at the bottom of the pan.

Pour the butter slowly into the yolk mixture in a thin stream while whisking vigorously.
Stir in the chopped herbs, the lemon juice, and the spices. Start with the smaller amount of
lemon juice and salt, taste, and adjust the seasonings if needed. Pour the sauce into a sauce
bowl or gravy boat, and keep warmed on the side.

If the sauce curdles, start by whisking a new yolk and a teaspoon of water in a bowl over a
water-bath. Then add the curdled sauce to this mix gradually, a little bit at a time.

To make my garlic Béarnaise, I season the finished sauce with 1 tablespoon finely minced garlic, 1 tablespoon finely chopped chives, 1 tablespoon finely chopped lemon balm, and 1 tablespoon French mustard.

Chili Hollandaise
• 10½ oz. (300 g) butter
• 4 egg yolks
• ¼–½ teaspoon salt
• 1–2 teaspoons red chili flakes
• 2 tablespoons lemon juice

Melt the butter over low heat. In a stainless steel bowl over a water bath, whisk together the
yolks and the lemon juice. Whisk vigorously until the yolks have thickened.

Follow the instructions in the recipe for Béarnaise sauce on how to add the clarified butter
to the egg mixture.

Season with salt and chili flakes, and perhaps some added lemon juice. Leave out the chili
flakes if you want a classic Hollandaise sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Spiced

0