My Favorite Low Carb, Sugar Free, Grain Free Cookbooks

Back in 2002 I started to research the effects of sugar and refined, white flour on our bodies and our health.  By the spring of 2003 I was ready emotionally, mentally and psychologically to give myself a "detox" of all sugar and flour and see what (if anything) happens.  The effect of that first 2 weeks of detox was eye opening and amazing.  So much so, that my husband saw the positive changes after the first week and although he previously hadn't paid any attention to the research I was doing - he asked me if I could explain to him what he could and couldn't have so that he could start the 2 week detox as well.  We've never looked back.  Since that spring in 2003, we do the Atkins 2 week induction detox followed by 2 months of sugar free, low carb; at least 3 times a year.  More often than not however, we seem to eat this way even subconsciously when we are not low carbing.


We've always had to live on a very frugal budget and buying cookbooks is a long and painful decision for me.  I take forever to make my decision, then I spend even more time looking for the best prices, sales and if I'm looking online (more often now than not) I look for free shipping and other perks before I finally (FINALLY) spend the money.  Frankly and honestly;  we just don't have it.  So we watch every nickel carefully.   For that reason, I don't own many low carb cook books.  However, in the interest of this post and for bookmarking purposes for myself as well, I decided to put my favorite list here with links to purchase them through Amazon.

Cookbooks I either own and use, or are on my personal 'next to purchase' list;

The Art of Healthy Eating - Sweets

Splendid Low-Carbing: The Complete Series (Volumes 1 to 5)

500 Low-Carb Recipes: from Snacks to Dessert

Low Carb-ing Among Friends  V3 (14-Jan-13)

Low-Carb ing, Among Friends Gluten-Free, V2 (27-July-12)

Low-Carb ing, Among Friends, V1 (11-Nov-11)



Here are the image links to the books listed above;
                      

             

Substitutions for Tomato Sauce, Sour Cream, Unsweetened Chocolate and More

Looking over some old files I found this one from over a year ago.... Perfect to bring out this morning as many people prepare to do some holiday baking and find themselves without brown sugar, or almond extract or even buttermilk or unsweetened chocolate.

Emergency substitutes for a variety of foods.

Almond extract
Use Amaretto

Brown sugar
For each cup: use 1 cup granulated sugar mixed with 1 Tablespoon molasses

Buttermilk
For each cup: Mix 1 cup of plain yogurt or sour cream mixed with ¼ cup skim milk (use only 1 cup of the mixture)

Cake flour
For each cup: Measure 1 cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch

Chili Sauce
For one cup: Combine 1 cup tomato sauce, ¼ brown sugar, 2 Tablespoons vinegar, 1/4 teaspoons cinnamon, dash of ground cloves and dash of allspice

Chives
Use green onion or scallion tops instead

Cornstarch (for thickening sauces)
For each Tablespoon: Use 2 Tablespoons all-purpose flour

Corn syrup
Replace with honey

Cream of Tartar
For ½ teaspoon: Use 1½ teaspoons of lemon juice

Ground Red Pepper
For ¼ teaspoon: use 8 drops of Tabasco (or other hot pepper sauce)

Pumpkin Pie Spice
For 1 teaspoon: Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg

Shallots
Use red onion

Sour cream
Use plain yogurt

Tomato Sauce
For a 15-oz can: Combine a small can of tomato paste with 1½ cups of water. Mix well!

Unsweetened Chocolate (melted)
For each ounce: Use 3 Tablespoons unsweetened cocoa mixed with melted butter or margarine

Vanilla Extract
Use brandy

Whipped cream
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 Tablespoon lemon juice. Whip until stiff

Wine
For ½ cup: Use ¼ cup of wine vinegar mixed with 1 Tablespoon of sugar and ¼ cup of water

Cooking Terms... What Does Braising Mean?

While I and most cooks regularly might tell you to braise or scald something we of course assume that you know what we're talking about. Because you don't see a lot of 'scalded milk' recipes these days maybe it wouldn't make sense to a new cook. And I assume everyone knows what whisking is (I'm doing it in the photo to the left), again, the new or young cook might be clueless.

So this morning, while I sipped my coffee I decided to do a post on cooking terms. So, while I sit here and type, you sit here and read. And then? My recipes will make sense to you when I tell you something needs to be 'candied' or 'broiled'.

Bake: Cook covered or uncovered in an oven. If it's a meat however, it will be called 'Roasting' even though it's the same thing.

Baste: To moisten foods during the cooking process with pan drippings or a sauce. This adds flavor and keeps the food moist during cooking.

Beat: To make the mixture smooth by whipping or stirring briskly.

Blend: To mix two or more ingredients together until smooth and uniform.

Boil: To cook in liquid at boiling temperature where bubbles rise to the surface and break.

Braise: To cook slowly with a small amount of liquid in a tightly covered pan on top of a range or in the oven.

Broil: To cook by direct heat usually inches away from the direct heat source in the oven or over coals.

Candied: To cook in sugar or syrup with it's applied to sweet potatoes or carrots but means to cook in a heavy syrup until transparent and well coated when cooking fruit.

Chill: Place in the refrigerator and reduce the temperature.

Chop: Cut into pieces about 1 centimeter big with a chopper, knife, blender, etc.

Cool: Remove something from the heat source and let it stand at room temperature.

Cream: To beat with spoon or mixer until it's soft and smooth or light and fluffy.

Cut in: To mix shortening or butter with dry ingredients using knives or fingers or a pastry cutter. You smoosh and smash and rub until it is crumbly and looks like pea sized peices.

Dice: Cutting foods in small uniform cubes.

Dissolve: Mixing a dry substance into liquid and stirring or heating until it's completely dispersed.

Glaze: A mixture applied to food that hardens or becomes firm. Adds flavor and glossy appearance.

Grate: To rub on a grater so to make small particles out of a solid food.

Marinate: Standing or soaking food in a liquid to add flavor and tenderize.

Mince: Cut or finely chop food into very tiny pieces.

Mix: Combining ingredients with a spoon or fork until evenly distributed.

Poach: Cook in hot liquid, usually quickly so the food holds it's shape while cooking.

Precook: Partially or fully cooking a food before the final stage of cooking or reheating.

Roast: Cooking uncovered in an oven without adding water.

Saute': To brown or cook in a small amount of fat or water to soften

Scald: To bring a liquid (usually milk) to a temperature just before boiling. Tiny little bubbles form at the edge of the pan and bottom but you remove from heat before they break to the surface and come to a boil.

Scallop: To bake a food in casserole form with a sauce or liquid and usually has a crumb topping.

Steam: To cook in steam or without pressure.

Stir: Mixing ingredients with a circular motion until blended and consistent.

Toss: Mixing ingredients lightly and briefly.

Truss: Securing meat or poultry with skewers or tying to hold it's shape during the cooking process.

Whip: To beat or incorporate air and produces expansion (in cream and eggs).

Whisk: To blend or whip something together until smooth or incorporate air into the mixture using a wire whisk and a very quick, consistent motion.