Thread: HELP with side dishes

These are some of my favorite sides.

TEXAS SWEET ONION PIE
By Linda Sue

2 tablespoons butter
1 large onion, sliced thin, 5 1/2 ounces*
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon chili powder (regular and chipotle are both good)
8 ounces Monterey jack cheese, shredded
3 eggs

Saut? the onion in butter until tender and slightly caramelized. Place the cheese in a greased pie plate; top with onions. Beat eggs, cream and seasonings. Pour over all. Bake at 350? for 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 359 Calories; 33g Fat; 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 269 Calories; 24g Fat; 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

* Any yellow onion will do because it's cooked long enough to caramelize it and make it sweet, but a Vidalia or Texas 1015 onion would be wonderful.

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Squash Casserole
Recipe courtesy Paula Deen
(Low Carbed)

Prep Time: 25 minutes Cook Time: 55 minutes
Yield: 6 servings

6 cups large diced yellow squash and zucchini
Olive oil
1 onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
(1 C. Carbquik + 1/2 C. almond flour – season with onion and garlic powder – toss with 4 tablespoons melted butter.) This is a substitute for butter cracker crumbs.

Preheat oven to 375?.

Saute the squash in a little olive oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 minutes.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

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Pumpkin Custard
52.2g carbs for the whole recipe
16 – 1/2 cup servings – 3.2g carbs per serving

1 cup Splenda-24
1 tablespoon SteviaPlus-0
2 teaspoons cinnamon-1.2
1/2 teaspoon nutmeg-0.3
2 tablespoons vital wheat gluten-2
1 can solid pack pumpkin-14
1/2 teaspoon salt-0
3/4 cup cream-6
3/4 cup SF Davinci vanilla syrup-0
4 eggs - separate and save the whites for later-2.7
1 tablespoon vanilla-2

Preheat oven to 350?

Mix all dry ingredients together and stir very well until well combined.

Add the pumpkin and the egg yolks and vanilla, mix well.

Slowly mix in the cream and water until well blended.

Beat the egg whites until stiff and fold into the pumpkin mixture.

Pour into a 2 quart casserole dish and bake at 350? for 45 minutes or until a knife inserted half way between the center and the edge of the casserole comes out clean.

There should be a small jiggle left in the middle, it will set up as it cools.
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CAULIFLOWER SALAD

Recipe By : Bruce

20 ounces frozen cauliflower
1/4 cup celery -- chopped
1/4 cup onion -- chopped
6 egg -- boiled and chopped
1 cup MAYONNAISE / MIRACLE WHIP
1/2 cup sour cream
1/2 cup cheddar cheese -- shredded
2 teaspoons yellow mustard

Bake frozen cauliflower uncovered at 325 for one hour to dry.

Let cauliflower cool and roughly chop.

Mix all ingredients together, cover and refrigerate overnight.

Add salt and pepper to taste.

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Count is for entire recipe: 3512 Calories; 348g Fat (87.5% calories from fat); 69g Protein; 43g Carbohydrate; 15g Dietary Fiber; 1420mg Cholesterol; 1248mg Sodium.

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Faux Sweet Potato Casserole

1 can pumpkin puree
1 egg
1 tablespoon Splenda, granular
2 tablespoons melted butter
1 teaspoon pumpkin pie spice
1 pinch salt

Streusel topping:
1/2 cup crushed almonds (I used pecans and tripled all the topping ingredients)
2 Tbs. butter, softened
pinch of cinnamon
2 Tbs. Splenda

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CAULIFLOWER BISQUE
By Linda Sue

1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth (homemade recommended)
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped (dried not recommended)

In a 3-quart saucepan, saut? onion or leek and celery in the butter until tender. Add chopped cauliflower, a bit of salt and pepper and broth; bring to boil. Turn down heat to low; cover and simmer until cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.

Makes about 6 cups soup, or 6 big servings
Can be frozen

Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque.
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Tequila Berry Salad

2 cups mayo
1/2 cup sugar (substitute 1/4 cup Splenda)
1 cup Parmesan cheese (shredded; not grated)
2 TBSP white vinegar
Mix and chill the night before

Salad:
1 bag romaine lettuce; torn into bite size pieces
1 bag coleslaw mix
1 head cauliflower; chopped small
1 pound bacon, fried & drained well.

Mix all ingredients. together and enjoy. Makes a huge bowl -- usually feeds about 15 people.

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Shrimp Slaw
By ELIZABETH PUDWILL
April 19, 2004 Houston Chronicle, Food Section

We have run this recipe before, but it has been about eight years, and I think it's worthy of running again. I got several responses to Sandra Ponders' request for Shrimp Slaw. This version sent in by Marjorie Day is from Hillmans Seafood and Fish House in Dickinson, Texas.

SHRIMP SLAW
1 medium head green cabbage, finely chopped
1 small onion, finely chopped
2 cups shelled cooked bay shrimp
3/4 cup mayonnaise (not salad dressing)
1/3 cup bottled Italian salad dressing
1/4 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

? In large bowl, place cabbage, onion and shrimp.


? In small bowl, combine mayonnaise, Italian dressing, salts and pepper. Add to cabbage and shrimp.

? Refrigerate one hour to blend flavors, but it's best if left overnight.

? Makes 8-10 servings.

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Olive Garden Salad Mix

Ingredients:
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1 small Tomato Quartered
Freshly grated Parmesan Cheese


Preparation:
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers and tomatoes. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

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Olive Garden Salad Dressing

Ingredients:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 pkt. Splenda
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix


Preparation:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes add a little extra Splenda.

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ANTIPASTO SALAD

Salad greens (I used romaine), torn
Ripe olives, whole or sliced
Cherry or grape tomatoes, halved
Sliced salad peppers
Hard salami, diced or julienned
Ham, diced or julienned
Mozzarella or provolone, cubed or in small sticks
Olive Garden salad dressing
Freshly ground pepper

Toss all ingredients in a large bowl; serve. Number of servings and carb counts will vary depending on the ingredients used, but estimate about 6 net carbs per serving.