TNT LC Matzo Balls & Brisket of Beef
Mar 26, 2008 15:30:06 GMT -8
Post by barbogold on Mar 26, 2008 15:30:06 GMT -8
I realize that my Jewish friends would not be eating these
because of the pork rinds. However many years ago Dana
Carpender asked me if I could come up with a low carb version.
I did and this is it. They work fine and are 3 g. carb each.
The recipe for brisket of beef is from my Aunt Sadie who
was born in 1898 and was a marvelous cook.
Matzo Balls for Chicken Soup Recipe By : Barbo from Barbo's Diet
Kitchen
Serving Size : 12 Preparation Time :0:00
Categories : Breads Soups Amount
Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pork rinds -- 0 carbs
1/4 cup Matzo Ball Mix
2 extra large eggs
1 egg yolk
2 tablespoons canola oil
1/4 teaspoon black pepper
2 quarts chicken broth -Place matzo mix and crushed pork
rinds in a deep bowl.
-Add everything except chicken broth, and mix well.
-Chill for about 1/2 hour.
-Remove and make 12 little round balls
-Keep chilled until you are ready to cook them.
-Bring the soup stock to boil, then add balls and when stock begins to
boil,
place a tight fitting lid on top and simmer slowly for abut 45 minutes.
I added my veggies and cooked chicken chunks the last 10 minutes.
-12 matzo balls @ 3 carbs each & 8.7 gr. protein no dietary fiber
Title: Aunt Sadie's Brisket of Beef Categories: Main dish, Beef, Jewish,
Holiday Yield: 8 servings
3 Large onions sliced paper thin (3 onions is not a typo)
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian
paprika
5,6 lb. brisket; Flat cut
>>> The following is my favorite brisket recipe and it really does come from
my Aunt Sadie's kitchen:
Remove any excess fat from brisket, but leave a little on top. Place one
half of the onions on bottom of pan. Season the brisket with a little
salt,
pepper, garlic powder and lots of Hungarian paprika. Place brisket on
top of
onions, then other half of onions and allspice on top of the brisket.
Cover
and roast in a 300- 325 degree F. oven for 3 hours. Test your brisket
and
when it is fork tender, take it out. Let it cool and then slice it very
thin.
Strain juice and either thicken it with a little cornstarch or serve it
au
jus. You will have a very dark brown juice. NOTE: *Best when made one
day in
advance. Aunt Sadie almost always served this with savory noodle kugel.
I
also serve it with roasted, boiled or mashed potatoes. (Dana's Note: Low
carbers could used cauliflower puree) Use a good roasting pan with a
lid that fits well or covered with heavy-duty aluminum foil. Spray
pan and inside of lid with Pam. MMMMM Discard the whole allspice (never
used powdered allspice)
*When it is cool, slice it very thin across the grain. Fix the gravy.
Lay slices in a re-heatable type pan and lay gravy on bottom then
slices,
gravy and slices until you have used it all up. Cover tightly and
refrigerate
over night.
because of the pork rinds. However many years ago Dana
Carpender asked me if I could come up with a low carb version.
I did and this is it. They work fine and are 3 g. carb each.
The recipe for brisket of beef is from my Aunt Sadie who
was born in 1898 and was a marvelous cook.
Matzo Balls for Chicken Soup Recipe By : Barbo from Barbo's Diet
Kitchen
Serving Size : 12 Preparation Time :0:00
Categories : Breads Soups Amount
Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pork rinds -- 0 carbs
1/4 cup Matzo Ball Mix
2 extra large eggs
1 egg yolk
2 tablespoons canola oil
1/4 teaspoon black pepper
2 quarts chicken broth -Place matzo mix and crushed pork
rinds in a deep bowl.
-Add everything except chicken broth, and mix well.
-Chill for about 1/2 hour.
-Remove and make 12 little round balls
-Keep chilled until you are ready to cook them.
-Bring the soup stock to boil, then add balls and when stock begins to
boil,
place a tight fitting lid on top and simmer slowly for abut 45 minutes.
I added my veggies and cooked chicken chunks the last 10 minutes.
-12 matzo balls @ 3 carbs each & 8.7 gr. protein no dietary fiber
Title: Aunt Sadie's Brisket of Beef Categories: Main dish, Beef, Jewish,
Holiday Yield: 8 servings
3 Large onions sliced paper thin (3 onions is not a typo)
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian
paprika
5,6 lb. brisket; Flat cut
>>> The following is my favorite brisket recipe and it really does come from
my Aunt Sadie's kitchen:
Remove any excess fat from brisket, but leave a little on top. Place one
half of the onions on bottom of pan. Season the brisket with a little
salt,
pepper, garlic powder and lots of Hungarian paprika. Place brisket on
top of
onions, then other half of onions and allspice on top of the brisket.
Cover
and roast in a 300- 325 degree F. oven for 3 hours. Test your brisket
and
when it is fork tender, take it out. Let it cool and then slice it very
thin.
Strain juice and either thicken it with a little cornstarch or serve it
au
jus. You will have a very dark brown juice. NOTE: *Best when made one
day in
advance. Aunt Sadie almost always served this with savory noodle kugel.
I
also serve it with roasted, boiled or mashed potatoes. (Dana's Note: Low
carbers could used cauliflower puree) Use a good roasting pan with a
lid that fits well or covered with heavy-duty aluminum foil. Spray
pan and inside of lid with Pam. MMMMM Discard the whole allspice (never
used powdered allspice)
*When it is cool, slice it very thin across the grain. Fix the gravy.
Lay slices in a re-heatable type pan and lay gravy on bottom then
slices,
gravy and slices until you have used it all up. Cover tightly and
refrigerate
over night.