Favorite Family Recipes
Recipe 1: Salisbury Steaks with Mushroom Gravy
Be sure to use ground beef that has never been frozen and is at least 80% lean.
- 1 lb ground hamburger
- 1 large egg
- 2 garlic cloves, minced
- ¼ cup minced onion (either grate: this creates minced onion plus the juice, or use your chopper)
- ½ t. red wine vinegar
- 2 T. Dijon mustard
- 1 t. onion powder
- 2 T. oil for mixture and another 1 T. for skillet
- ½ t. salt
- ¼ t. black pepper
- Combine all ingredients in a bowl. Form into Salisbury steak patties. Like mini meatloaf’s about the thickness of a regular hamburger only oval.
- Add a T. oil to skillet.
- Brown steaks on both sides, about 3 minutes each side. Remove from the skillet. Your steaks will finish cooking inside when they are returned to the skillet later.
- 1 (8) ounce pkg sliced mushrooms
- 1 T. minced onion
- 2 large garlic cloves, minced
- 2 T. unsalted butter or oil
- 1 t. Dijon mustard
- 1 t. rice vinegar
- 1 ½ cups Beef broth
- ½ cup water
- 2 T. cornstarch
- Sauté the mushrooms in the skillet, scraping the bottom for renderings from the Salisbury steaks. After just a couple minutes, about 2 minutes, add the onion and garlic. Allow to cook over medium heat to soften the vegetables.
- In small bowl combine: mustard, vinegar, and broth.
- Add the 2 T. cornstarch to your vegetables in the skillet and stir around to coat.
- Slowly add the liquid from your bowl to the skillet, stirring constantly. Broth should thicken to a nice brown gravy.
- Add the meat steaks back into the skillet with the gravy. Turn over to coat both sides. Cover and allow to simmer on low about 10 minutes. Be sure you still have a bit of liquid on reserve in case it gets too thick. You can always add more beef broth or just a little water to thin it out if you need to.
Recipe 2: Salmon Patties
- *1 small egg
- 1/8 tsp garlic powder
- Lemon juice, I squeeze the juice from one quarter of a fresh lemon
- A pinch of salt
- ¼ t. celery seed or omit the salt and use celery salt instead
- ¼ t. thyme
- ¼ t. Lemon Pepper
- (1) 5 ounce cans skinless boneless salmon (chicken or tuna)
- 3 T. oil
I generally keep large eggs in the frig, and for this recipe I whisk one large egg in a small bowl, and then only use half per 5 ounce can of salmon, tuna or chicken. If using two 5 ounce cans I use the whole small egg. If using a 15 ounce can I use 2 large eggs.
- Mix all ingredients together well. Press gently into a wire mesh strainer to remove excess liquid.
- Heat oil in skillet over medium.
- Using a spoon, spoon the mixture into skillet. Should make 2 medium patties.
- Cook patties until both sides are a golden brown. About 4-5 minutes on each side.
Recipe 3: Sautéed Mushrooms
- 8 ounce package sliced mushrooms (cremini or ports are highly suggested)
- 1/8 cup oil
- ½ t. garlic powder or minced garlic
- Salt and pepper
- 1 T. Real, Unsalted Butter
- ¼ cup White Wine, Vermouth or chicken stock
- 1 T. lemon juice
- Toss the sliced mushrooms with oil, salt, pepper and garlic.
- Sauté in hot skillet until the mushrooms start to look toasted.
- Add butter and wine. Stirring well. Sauce should thicken. Simmer about 3-5 minutes stirring occasionally.
- Remove from heat. Toss with cilantro or parsley and the lemon juice.
- Some like just the mushrooms without additional sauce. If you like sauce, and your mushrooms seems to have plenty but you feel it is too thin, remove some sauce to a small bowl and make a slurry using a tablespoon of cornstarch. Bring remaining sauce back to a low simmer on the stove and stir in the slurry until well blended.
Recipe 3: Scallion Pancake
- 1½ cups mashed cauliflower
- One egg
- 2 scallions, sliced
- ½ teaspoon garlic powder
- Salt and pepper
- Start with the mashed cauliflower Recipe 47, or with raw cauliflower:
- Boil cauliflower until completely cooked and tender. Drain. Use a hand held masher to mash cauliflower well. Then, press cauliflower in a metal mesh strainer to get all of the water out you can.
- Mix cauliflower with an egg and seasonings.
- Fold in sliced scallions.
- Heat a skillet with oil.
- Fry these on medium heat about 7 minutes on the first side, and about 3-5 minutes on the second side.
Recipe 4: Seared Romaine
- Romaine hearts
- Salt, pepper
- Cut the romaine hearts lengthwise.
- Drizzle oil in skillet or grill pan.
- Place romaine, inside flat side down onto skillet that should be on medium to high heat for searing.
- Only takes a few moments.
- Salt, pepper, and drizzle romaine hearts with balsamic vinegar or your favorite dressing.
Recipe 5: Shepard’s Pie
This is easy peasy! Combine 2 other recipes to make this one.
- Drain and retain, the liquid from the soup leaving just a bit with the meat and vegetables for moistness.
- Spray your casserole dish with a nonstick cooking spray.
- Add your drained Vegetable Beef Soup.
- Combine your leftover mashed cauliflower with one large egg per one cup of cauliflower.
- Top your casserole with the mashed cauliflower.
- Use the liquid to drizzle over the top (optional) and offer cheese to top it off for those eating dairy.
- Bake at 400 for about 20 minutes.
Recipe 6: Sunflower Seed Crackers
These crackers are the texture of a Triscuit. You can use whatever seasoning profile you favor. Here we are using rosemary but you could use garlic or onion powder instead if you prefer.
- ½ cup almond meal
- ½ cup ground flax seed meal
- ½ cup water
- 4 T. shelled sunflower seeds
- ¼ tsp salt
- ½ t. dried rosemary
- Mix the almond flour, flaxseed meal, water, sunflower seeds and seasonings. Stir well and set aside until water is absorbed and the dough holds together. About 5 minutes.
- Preheat oven to 400 degrees
- Turn dough onto the baking sheet (dough will be wet) that has been lined with parchment paper that has been sprayed with nonstick cooking spray. Lay another piece of parchment paper (also sprayed) on top of the dough. Press dough onto the prepared baking sheet.
- Dough should be thin, like a cracker! Gently remove the parchment paper from the top.
- Using a knife, score the dough as if you are making your crackers. Should make about 30 crackers.
- Baked in PREHEATED 400 degree oven about 15-20 minutes.
- Remove and allow to cool completely.
A note about making sure these crisp up! Be sure to bake them long enough. If you take them out too soon they will not crisp up. If once cooled, you find they are soft, you can put them back in the oven. The trick is getting them to start to turn a golden brown ( a sign of crisping) but not burning them. Every oven is so different. This is one of those recipes where you may take a couple of times to figure it out but once you do these are quite simply and quick to make.
If you successfully create about 30 crackers, each cracker will have approximately 1 carb. A traditional Triscuit has 3 carbs per cracker, compared to a saltine that has 7 carbs per cracker. Neither of those are gluten and soy free whereas this recipe is gluten free as well as soy free.
“Summer Body Recipes.
My Best Collection of Low Carb, Healthy & Fresh Unprocessed Food Recipes”
By Paula C. Henderson