Thursday, May 17, 2012

lo-carb cooking = yummy

We have been doing our best to eat mainly lo=carb food, no   white flour, sugar, or high glycymic veggies.  You get the pic.  As you can imagine that means cooking most things from scratch, which is right up my alley.   I have found some great recipes and ideas and am thrilled when they taste as good as they look - LOL

Two nights ago it was very warm outside so we took our seafood chowed out onto the deck and enjoyed our alfresco' dinner with nice cold lo-carb beer.  Hope you enjoy this recipe as much as we did:

Seafood Chowder

1/2 head cauliflower, shredded in the food processor
1 cup shredded cheddar
8 oz. crab meat (real if your staying lo=carb)or firm fish, I used cod and it was great!
16 oz. med. = small shrimp, cooked and cleaned
1 clove garlic
1/2 red bell pepper, minced
3 cups chicken stock
1 cup natural almond milk
1/4 cup heavy cream
1/4 cup dixi lo=carb instant potato flakes
1/4 cup green onions, including green part = sliced
salt and pepper to taste
hot sauce or old bay seasoning (optional)

Combine the cauliflower, garlic, bell pepper,  salt, pepper, old bay if using and broth in slow cooker.  Cover and set to low, and let it cook 4 hours.

Turn the slow cooker to high and stir in the almond milk and cream.  Re=cover and let it cook for another 30 minutes. 

Stir in shrimp and crab, cheese and potato flakes.  Re-cover and cook another 10 - 15 minutes.  Stir in green onions.  Add hot sauce to individual bowls as desired : )

Serves 4

This is easy to double, which we have to do at our house.

For this meal we drank Millers light chiller w/lime.  It was fine, but I think I still prefer reg. old miller light.

Hospitality is a virtue and I am blessed to be able to share it with others, Beth Ann

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