Lowcarbfriend

I collected the following recipes from various online sources, Please BE CAREFUL when you’re flavoring ur olive oil, there is a great chance of spoilage when using fresh herbs, garlic and lemon since they contain water, if u decide to make any of the following recipes, follow them at your own discretion, and please do ur own research and see what work best for you.

"It is a relatively simple process to make your own flavored olive oils. Following a recipe or using store-bought mixtures is convenient, but sometimes a meal can taste significantly better and wholly satisfying when prepared with your own fresh blends and ingredients. For example, most stir-fries are made with a tablespoon or two of olive oil. But rather than be simple and mundane, why not reach for your own prepared bottle of hot pepper or garlic flavored oil for an extra kick of flavor?

To begin, you need to first determine what type of mixtures you would like. Try to think of what herbs usually work well together, but feel free to get creative. A nice blend of savory herbs such as thyme and rosemary can also benefit from some peppercorns and a bay leaf or two, resulting in a fine, savory blend for roasting meats or beef stir-fries or sautées.

You will also need to determine whether you will be using fresh herbs or dry herbs. You’ll receive a superior flavor from fresh herbs, but the potential for spoilage is greater after a few days time, while oils mixed with dry herbs can last far longer, but the flavor will be a touch weaker, unless using premium dried herbs.

For storage, you will want to find jars that can be sealed completely. Jars with rubber stoppers are better than metal lids and stoppers, as the metal can corrode over time or affect the taste of the oil."

FLAVORED OLIVE OIL

Achiote flavored oil
Ingredients:
1 cup Olive Oil
1/2 cup Annotto seeds — crushed
1 Piquin Chile — dried
1 Bay leaf

Directions:
Combine all ingredients in a non-reactive heavy saucepan, allow to steep for 40 minutes, stirring occasionally. Bring mixture to a low and gentle boil while stirring continuously.

Remove saucepan from heat and allow to cool thoroughly. Strain through a very fine sieve and pour the strained oil into a bottle and cap tightly.

This oil will remain up to 6 months if it is refrigerated and capped tightly. This is a MEDIUM HOT condiment. This oil is used both to color and to flavor dishes.

Use it in place of vegetable oil for South American recipes. Use only annatto (achiote) seeds that are bright-reddish in color; seeds that are brownish are old and have probably lost much of their flavor

Balsamic and Roasted garlic dipping Oil
Ingredients:
25 cloves garlic (unpeeled)
2 tablespoons olive oil, PLUS
1 cup olive oil (preferably extra-virgin)
1/2 cup balsamic vinegar
2 1/2 teaspoons minced fresh rosemary

Directions:
Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)

Basil Oil
Ingredients:
8 tablespoons basil leaves
2 1/2 cups virgin olive oil

Directions:
Pound basil with a pestle and mortar. Gradually blend with 1/4 cup oil, adding a little at a time. Mix with remaining oil and pour into a clean sterilized bottle or jar. Screw lid down tightly. Store for three weeks before using

Chilli Oil
Ingredients:
4 Thai peppers
1 cup olive oil

Directions:
In a medium bowl, combine 4 Thai or other very hot peppers with 1 cup of olive oil. Cover and let sit for a minimum of 48 hours. Pour through a fine-meshed sieve into a glass jar or bottle and cover

Chilli Oil II
Ingredients:
8 fresh hot chilies
1 fresh bay leaf
6 black peppercorns
2 1/2 cups virgin olive oil

Directions:
Add spices to oil in a clean, sterilized bottle or jar. Screw lid down tightly. Store for 3 weeks before using.

Chilli Oil III
Ingredients:
1 shallot — minced
2 cloves garlic — minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 1/2 teaspoon ground cumin
1 tablespoon fresh oregano
1/2 teaspoon coarse salt
1 1/2 cup olive oil

Directions:
Combine all ingredients in a heavy saucepan. Simmer over very low heat for about 10 minutes, or until flavors are extracted from ingredients. Be careful not to let spices burn. Store without straining, and strain as needed.

Chipotle pepper Oil
Ingredients:
2 dried chipotle peppers (available at Hispanic markets and some specialty foods shops)
1/2 cup peanut or vegetable oil

Directions:
Preheat oven to 300 degrees.

Wearing rubber gloves, remove seeds from peppers and reserve 1/4 teaspoon of seeds.

Crumble peppers into a 1-cup metal measure or very small metal bowl and add reserved seeds and oil.

Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

Spoon over roast chicken or grilled pork chops, or stir into salsa or gazpacho for a smoky, Southwestern flavor.

Cilantro Oil
Ingredients:
2 cups Packed cilantro leaves
1 cup Light tasting olive oil

Directions:
Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.

In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped. Store in the refrigerator for up to 2 weeks.

Five Flavor Oil
Ingredients:
1 1/3 cup Canola Oil or Corn Or Peanut Oil
1/2 cup Japanese Sesame Oil
3 large Scallions — Cut Into Thick Green And White Rings
10 Coins Ginger — Quarter-sized, Smashed
1 1/2 teaspoon Dried Red Chili Flakes
2 teaspoons Szechwan Peppercorns

Directions:
Combine all ingredients in a 1 – 1 1/2 quart heavy saucepan. Rest a deep-fry thermometer on the rim of the pot. Bring the mixture to a bubbly 225 F over moderate heat, stirring occasionally. Let simmer for 15 minutes; don’t let the temperature rise. Put the pot aside and let stand until cool.

Strain the oil without pressing down on the solids. Store in an impeccably clean glass jar or plastic squeeze bottle at cool room temperature or in the refrigerator.

Note: A bit of cloudiness may develop in the bottom on the jar over time. Pay it no mind

Herb and Spice Oil
Ingredients:
4 cups mild olive, safflower, or grapeseed oil
1 cup packed rosemary, basil, sage, thyme, marjoram, oregano or tarragon (or a combination)
***OPTIONAL
1 small handful chopped garlic, dried chili peppers, cinnamon sticks, cardamom pods, coriander seeds, or peppercorns (or a combination)

Directions:
Place the oil and the herbs and spice in the insert of the slow cooker. Cook on low, uncovered, for 1 1/2 to 2 hours, and then turn the cooker off.

Allow the oil to cool for about 20 minutes, and then pour it through a strainer lined with cheesecloth or a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.

The oil may cloud under refrigeration, but it will become clear again at room temperature.

Hot Pepper Oil
Ingredients:
1 small hot red chili pepper
1 habañero chili pepper
1 small jalapeño pepper
8 whole black pepper corns
1 cup canola oil

Directions:
Remove stems from peppers, cut in half and remove seeds. Pour 1 cup canola oil into 2-cup glass measuring cup and add the flavouring ingredients. Set the container on a pie plate in the centre of the oven. Heat at 300 degrees for 2 hours.

If possible, use a candy or digital thermometer to ensure the oil has reached the required temperature of 250 degrees. Remove to a rack and cool for 30 minutes.

Line a small strainer with a coffee filter. Saturate coffee filter with regular canola oil so that the flavoured oil is not absorbed and lost in the filter. Strain oil into a clean glass jar, cover and store in the refrigerator at all times. Use oil within a month

Lemon and Thyme flavored Oil
Ingredients:
2 lemons, Pared zest only
20 sprigs thyme
2 cloves garlic, peeled and halved
2 1/2 cups virgin olive oil

Directions:
Add zest, thyme, and garlic to oil in a clean sterilized bottle or jar. Screw lid down tightly. Store for three weeks before using.

Mild-Hot Pepper Oil
Ingredients:
2 tablespoons Szechwan peppercorns
1/2 cup salad oil
1/2 teaspoon each paprika and ground red pepper (cayenne)

Directions:
In a wide frying pan over medium-low heat, heat peppercorns, shaking pan occasionally, until fragrant (about 10 minutes). Cool. Coarsely grind with a mortar and pestle or crush with a rolling pin.

Heat salad oil until hot; pour over peppercorns, then stir in pa¬ prika and red pepper. Cool. Strain oil, discard¬ ing peppercorns. Store in a covered jar at room temperature.

Garlic Parm Dipping Oil
Ingredients:
1 cup olive oil
1/2 cup grated Parmesan cheese
1 1/2 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Directions:
In a small bowl, whisk all the ingredients until well combined. Spoon onto individual bread and butter plates and serve with thick slices of Italian bread for dunking

Spicy Thyme and Garlic Oil
Ingredients:
1 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 cloves garlic — halved
2 bay leaves — crumbled
1 thyme sprig — (4-inch)

Directions:
Combine all ingredients in a small, heavy saucepan. Cook over medium-low heat, until thermometer registers 200 F. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 22O F). Cool to room temperature.

Strain oil mixture through a sieve into a bowl; discard solids. Store in the refrigerator

Italian Herb Infused Olive Oil
INGREDIENTS
• 6 leaves fresh basil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh oregano
• 1 1/2 cups extra virgin olive oil

DIRECTIONS
1. Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Far East Infused Olive Oil
INGREDIENTS
• 2 cups olive oil
• 2 whole star anise pods
• 3 whole cardamom pods
• 2 whole cloves
DIRECTIONS
1. In a medium glass mixing bowl combine oil, star anise, cardamom and cloves. Mix together and pour mixture into bottles, using a funnel. Cover tightly and store at room temperature.

Homemade chipotle peppers

(i love chipotles but noticed the brands I liked had sugar in them, since I use them alot, I found this recipe) u can use the peppers to flavor butter, olive oil and mayo, yummy.

A great way to preserve chipotle peppers and to enhance their flavor is to store them in adobo sauce. Making homemade chipotle peppers in adobo sauce is very easy and definitely superior to the canned adobo. You can also freeze or can the homemade chipotle adobo mixture when you’re done to save it for up to a year.

Here is foolproof recipe for homemade chipotle peppers in adobo sauce.
Ingredients For Chipotle Peppers in Adobo Sauce
• 7 to 10 dried chipotle pepper chiles, de-stemmed and slit lengthwise
• 1/2 an onion, diced
• 1/3 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 teaspoon salt
• 3 cups water
Directions For Chipotle Peppers in Adobo Sauce Recipe
Combine all of the ingredients in a pan and simmer, covered, over low heat heat until the liquid is reduced to about a cup. This should take about an hour to an hour and a half. Once the chipotle peppers in adobo sauce has reduced you are ready to let it cool and then use or store it.
Notes About the Chipotle Peppers in Adobo Sauce Recipe
This adobo sauce recipe will keep for several weeks in the refrigerator in an airtight container, or you can freeze or can the chipotle peppers in adobo sauce for up to a year.

You can also can the Chipotle Peppers in Adobo when you’re done to save them for up to a year.
Main Course Variations with Adobo Sauce
Adobo is sometimes called the Filipino national dish. Filipino adobo sauce doesn’t have the chipotle peppers in it but here some variations of the classic Filipino adobo recipes with the chipotles added.

Mayonnaise Tips and Hints
• Although electric mixers, blenders, and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick.

• When using olive oil, extra-virgin is usually too strong in flavor and will not hold together well. Use regular olive oil or half extra-virgin and half vegetable oil. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in a mayonnaise that separates quickly.

• In general, the ratio is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce.

• If you are using vinegar instead of lemon juice, be sure it is a good quality vinegar, preferably white wine vinegar. This will give a more delicate flavor to the mayo.

• Whipping cream, evaporated (not condensed) milk, or hot water can be used to thin mayonnaise that is too thick.

• All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them.

• For a richer mayo, use only the egg yolks rather than the entire egg.

• To substitute pasteurized liquid whole eggs for fresh egg yolks, use 1/8 cup liquid pasteurized eggs for each egg yolk called for in the recipe. One whole egg equals 1/4 cup liquid.

• To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo.

• You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar, lemon or lime juice.

• Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.

• Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender.

• Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.

• Previously-frozen egg yolks will be thicker than fresh when thawed. Whisk in one tablespoon lemon juice per yolk and freeze overnight for a thick mayonnaise base.

• When using salt in a cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling.

• Salt added to egg yolks in uncooked mayo will result in a thicker base. Cayenne and mustard powder also aid in separating the oil for proper emulsion.

• Coat fish filets with a thin layer of mayonnaise and top with your favorite spices. Bake as usual. You will end up with a nicely browned, flavorful coating that keeps the fish moist and tender. This method also works well for skinless chicken.

• Garlic mayonnaise is known as aioli. Any variety of herbs, spices or flavorings can be added to flavor mayonnaise. Mince your favorite fresh herbs and add to the mayo. Let sit in the refrigerator for an hour or so to let flavors blend. Try any green herb, garlic, onion, chile powder, curry powder, horseradish, citrus zest, pureed fruit, pesto, chutney, mustard, sun-dried tomatoes, anchovy paste or even crumbled bleu cheese.

1.5 of Mayo for following recipes.

Chipotle mayonnaise: Add one-fourth cup puréed canned chipotle chiles in adobo to the mayonnaise.

Saffron mayonnaise: Soak a pinch of saffron threads in 1 tablespoon of hot water for 15 minutes, then add to mayonnaise.

Tarragon-mustard mayonnaise: Add one-fourth cup finely minced fresh tarragon and one-fourth cup stone-ground mustard to the Mayo

Cilantro-lime mayonnaise: add lime juice and one-fourth cup finely minced fresh cilantro to mayo.

Cumin-caraway mayonnaise: Toast 1 tablespoon each of cumin seeds and caraway seeds in a small saucepan, then grind in a spice grinder. Add to the mayonnaise.

Garlic mayonnaise (aioli): Using a mortar and pestle, crush 4 garlic cloves with one-fourth teaspoon kosher salt and add to mayo.

Mustard-caper mayonnaise: add 3 tablespoons Dijon mustard, 2 tablespoons minced capers, 1 mashed anchovy and 1 tablespoon each minced fresh chervil, tarragon and parsley.

Wasabi mayonnaise: add 1 tablespoon fresh or prepared wasabi (Japanese horseradish).

Baconnaise: add crumbled bacon to the reciepe, 3-4 strips.

Hot sauce or chilli Oil Mayo- depending on how hot u like it, 1+Tb.
__________________________________________________ _______________

GREEN HERBED MAYONNAISE
1/4 tbsp. parsley, chopped
1/3 tbsp. chives
1 green onion
1/4 to 1/2 tsp. dill weed
2 tsp. lemon juice
1/2 c. mayonnaise
Whirl in food processor until finely chopped. Stir into 1/2 cup mayonnaise

DILL FLAVORED BLENDER MAYONNAISE
2 whole eggs
2 tbsp. lemon juice
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. sweetner
1 tbsp. dried dill
2 c. salad oil
Have all ingredients at room temperature. Combine eggs, lemon juice, spices and seasonings in blender. Cover and blend at low speed. Add oil in slow, steady stream.

GREEN CURRY MAYONNAISE
1 cup mayonnaise
2 tsp Thai green curry paste – (to 3)
1 tbl fresh lime juice
1/8 tsp Thai fish sauce
1 tbl chopped fresh cilantro or chives

NICOISE MAYONNAISE
1 cup mayonnaise
2 tsp anchovy paste
3 tbl finely-chopped Nicoise olives
2 tbl drained chopped capers
1 lrg garlic clove minced
2 tbl chopped fresh basil – (to 3)

Roasted Red Pepper Mayonnaise
1/2 cup mayonnaise, 1/4 cup finely chopped roasted red pepper, and 1 tablespoon chopped fresh parsley.

Lemon Mayonnaise
1/2 cup mayonnaise, 1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly grated lemon peel, and pinch ground black pepper.

Ginger-Sesame Mayonnaise
1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4 teaspoon Asian MY love Affair with BUTTER (50+ Ways to flavor butter)

, hope ur food is getting the VIP treatment HUGS roda

I’m switching everyone in my house over to low-carb eating. I’ve got around $300.00 to spend at the grocery store.
That’s got to feed us for at least 2 weeks – we’re a family of 5.

Where can I get l/c bread and l/c tortillas the cheapest? Those are for my sons.

What would you buy?

what shall I take. I am Vitamin D deficient. I was taking Carlson’s fish oil just to actually LOOK on the bottle and it says Vitamin a and d FREE My doc has prescribed infrared sauna and a Myers cocktail of vitamins but wants me to take vitamin d. I thought I was ….

To Fawn and anyone else that is knowledgable. My vitamin D levels remain low even though I have been taking 1400 mg a day with calcium citrate for a year now. My doc just up my dosage to 2400mg a day. Even when I was outside all the time this past summer my levels were still on the low end of the scale. What is the best form of vitamin D to take? Or are there any other suggestions?

Hey all,

I use fitday and I have been tracking my vitamin and mineral intake with it because my goal is to get as close to 100% of my daily needs through food as possible. I am doing alright but I find that no matter what I eat, my intake of vitamin D is always extremely low.
Does anyone know any good sources of vitamin D from foods that I could start eating? (I eat very close to induction style with some fruit added in.)
Also, it’s worth noting that I HATE fish in all forms, sadly. (Except for canned tuna.)
Thanks!