Dr. Atkins' New Diet Cookbook by Robert C. Atkins Read Free Book Online Page B

minced
    ⅛ teaspoon hot chili pepper, dried
    1 tablespoon sour cream
    1 tablespoon chopped parsley
    Place avocado, onion, tomato, and cucumber in the work bowl of a food processor and process 10 seconds. Season with paprika, salt, and peppers. Add sour cream and parsley. Process 5 seconds. Refrigerate. Use as dip with sliced cucumbers.
    T OTAL G RAMS 34.6
G RAMS PER S ERVING 4.3
Fran’s Special Pâté
    20 slices
    4 slices no-nitrate bacon
    1 pound chicken livers
    ½ chicken breast, skinless and boned, pounded flat
    4 teaspoons seasoned salt
    3 tablespoons bacon fat
    2 tablespoons butter
    2 tablespoons white wine
    ½ 8-ounce can water chestnuts, drained
    2 hard-boiled eggs
    1 Boursin cheese, about 3 ounces
    3 tablespoons sweet basil
    freshly ground black pepper
    Preheat oven to 275° F.
    Cook bacon until crisp. Reserve fat.
    Place 2 tablespoons of bacon fat in frying pan. Sauté chicken livers about 5 minutes over medium heat. Remove from pan and set aside.
    Add butter to pan and melt over medium heat; add chicken breast and sauté in butter for 3 minutes on each side. Add wine and simmer for 3 minutes.
    Place cooked bacon, chicken livers, chicken breast, water chestnuts, and eggs into a large wooden chopping bowl or food processor and chop fine.
    Add seasoned salt, reserved bacon fat, Boursin cheese, basil, and pepper. Mix well. Pack into a large buttered loaf pan. Place a heavy weight on top to keep pâté from rising.
    Bake for 2 hours. Turn oven off and allow pâté to remain undisturbed until oven is cold. Remove from oven and refrigerate. Unmold and cut into slices.
    T OTAL G RAMS 29.6
G RAMS PER S ERVING 1.5
Cheesy Ham Snack
    6 servings
    1 tablespoon mayonnaise
    1 tablespoon grated Parmesan cheese
    6 slices Black Forest ham
    1 small tomato, sliced thin
    6 thin slices Swiss cheese
    Mix mayonnaise with Parmesan cheese.
    Spread mixture on slice of ham, top with tomato slices. Roll up. Place ham roll on a thin slice of Swiss cheese and roll again. Fasten with toothpick.
    T OTAL G RAMS 9.4
G RAMS PER S ERVING 1.6
Caribbean Crabmeat
    30 canapés
    2 tablespoons butter
    2 tablespoons onion
    1 clove garlic, minced
    ½ cup grated coconut, unsweetened
    2 cups lump crabmeat, fresh or canned
    1 egg
    2 tablespoons cream
    2 teaspoons curry powder
    1 teaspoon salt
    ½ cup fried sugar-free pork rinds, crushed
    ½ cup oil
    Melt 2 tablespoons butter in medium skillet over medium heat. Sauté onion and garlic until transparent.
    Add coconut to skillet and sauté until light brown. Remove from heat and cool.
    In a separate bowl, combine crabmeat, egg, cream, curry powder, and salt. Add onion and garlic mixture and coconut. Mix well.
    Shape into 1-inch balls. Roll in pork rinds. Heat oil in skillet. Brown crabmeat balls in hot oil. Drain thoroughly on absorbent paper. Serve on toothpicks.
    T OTAL G RAMS 20.3
G RAMS PER S ERVING 0.7
Klara’s Eggplant Appetizer
    6 servings
    1 medium eggplant
    1 medium onion, sliced
    1 tablespoon extra-virgin olive oil
    1 teaspoon balsamic vinegar
    ¼ teaspoon seasoned salt
    pepper to taste
    Preheat oven to 350° F. Bake eggplant for 1 hour until soft. Cool and peel. Mash eggplant until smooth and combine with remaining ingredients.
    T OTAL G RAMS 38.3
G RAMS PER S ERVING 7.0
Toasted Nuts
    ½ cup toasted nuts
    1 teaspoon butter
    ½ cup nuts of your choice
    Melt butter in non-stick pan. Stir in nuts and sauté until lightly browned.
    Place on paper toweling to absorb excess oil
    If you like them salty, use seasoned salt to taste.
    If you like them sweet, use a sugar substitute to taste.
    If you like them spicy, use chili powder to taste.
    T OTAL G RAMS FOR T OASTED A LMONDS 5.8
T OTAL G RAMS FOR T OASTED W ALNUTS 10.4
T OTAL G RAMS FOR T OASTED P ECANS 5.2
T OTAL G RAMS FOR T OASTED P INE N UTS 8.0

 
Soups
    These four stocks are important to many of the recipes in this book. They freeze easily and safely. I freeze them in small containers (no more than two cups) so they can be defrosted quickly. Once