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    Stovetop Low Carb Recipes: Low Carb Reference, #3
    Stovetop Low Carb Recipes: Low Carb Reference, #3
    Stovetop Low Carb Recipes: Low Carb Reference, #3
    Ebook128 pages59 minutes

    Stovetop Low Carb Recipes: Low Carb Reference, #3

    By Lisa Shea

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    Read preview

    About this ebook

    ** Revised for 2015 **

    While microwaves can seem convenient, they also tend to encourage us to zap unhealthy food and chow it down while watching TV or playing on our laptop. These 34 stove-top recipes will help you slow down, eat less, and create delicious, healthy food.

    So much of our world is rush-rush-rush in our modern era. We want quick updates on our smartphones. We crave instant news via Twitter. But often it’s important to slow down. The more we pay attention to how we live, and how we eat, the healthier we become.

    Cooking food on a stove reconnects us with what we are doing. It lets us smell the simmering sauce. It lets us stir the dinner into rich life. The process encourages us to pay attention to what we eat, to savor it, and to maintain reasonable portions.

    All of these things draw us into a healthier lifestyle.

    Make stove-top meals a regular part of your menu! Invest the time in your health. Your body will thank you with years of healthy, enjoyable life.

    In addition to the recipes, all of my low carb books provide appendices which explain how to successfully manage a low carb diet.

    Let me know if you have any questions or suggestions! I frequently update all my low carb books based on your recommendations.

    LanguageEnglish
    PublisherLisa Shea
    Release dateJan 16, 2015
    ISBN9781507054109
    Stovetop Low Carb Recipes: Low Carb Reference, #3
    Author

    Lisa Shea

    I love writing in a variety of genres. I currently have over 300 books published in all lengths from full 500+ page novels down to short stories. I love writing series. Some are with unconnected characters, like the 14 full-length medieval novels with a sword being passed from heroine to heroine. Some have connected characters, like the 31 mini-mysteries featuring a detective in Salem, Massachusetts. All of my books are written "clean" with no explicit intimacy, no harsh language, and no explicit violence. All are suitable for teens and up.For a full listing of my books please visit:http://www.lisashea.com/lisabase/writing/gettingyourbookpublished/lisalibrary.html

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      Book preview

      Stovetop Low Carb Recipes - Lisa Shea

      Introduction

      Good health and good sense

      Are two of life’s greatest blessings

      -- Publilius Syrus

      So much of our world is rush-rush-rush in our modern era. We want quick updates on our smartphones. We crave instant news via Twitter. But often it’s important to slow down. The more we pay attention to how we live, and how we eat, the healthier we become.

      While microwaves can seem convenient, they also tend to encourage us to zap unhealthy food and chow it down while watching TV or playing on our laptop. Cooking food on a stove reconnects us with what we are doing. It lets us smell the simmering sauce. It lets us stir the dinner into rich life. The process encourages us to pay attention to what we eat, to savor it, and to maintain reasonable portions.

      All of these things draw us into a healthier lifestyle.

      Make stovetop meals a regular part of your menu! Invest the time in your health. Your body will thank you with years of healthy, enjoyable life.

      Soups

      Soups can be delightful as a start to the day, as a midday pick-me-up, or as a starter for an evening meal. Soup fills you up, hydrates you, and provides great nutrition as well.

      Look for ways to incorporate more soups into your weekly meal planning!

      Asparagus Soup

      Vegetables are very healthy for you, no matter how you choose to eat! Asparagus soup was once a luxury item, but in modern times, anybody can enjoy its rich flavors and great nutrition.

      Even better, because you can make this with canned asparagus, you can whip it up any time of the year, without having to do any extra shopping. As long as you keep your kitchen stocked with some basic herbs and spices, you will be all set for this perfect meal or side dish.

      Asparagus Soup

      Ingredients:

      1 can asparagus

      1 pint cream

      2 Tbsp butter

      1/4 tsp parsley

      1/8 tsp onion flakes

      pinch nutmeg

      pinch salt

      pinch pepper

      Champagne, if desired

      Start by blending the asparagus, cream and butter. If you like your soup to have a few chunks in it, keep out a few of the tips of asparagus to add in after the blending part. Note that I don’t specify cream type here. You can have a thin soup with regular cream, or a thick soup with a heavier cream. In our case we wanted a really thick soup so we went for 1/4 pint half and half, and 1/4 pint heavy cream. It’s completely up to you.

      Then add in the various spices, mixing them in well. We happened to have an open bottle of Champagne, so we added that in for extra flavor. I found that Champagne went really well with the finished soup :)

      Put this into a soup pot. Bring it to a boil, then simmer it for a while, about 10 minutes. Longer is better for bringing out rich flavors, but even after ten minutes the soup is quite delicious.

      Sprinkle a little parsley on top for decoration, and you’re all set!

      This is great as a lunch meal, on its own - and is also perfect as a starter for an evening meal. For us, we served it before we had a main dish of tuna steak. The soup was so delicious that I didn’t finish my tuna steak, but did want to go back for seconds on the soup. Even better, if you have leftovers of the soup, it’s easy enough to microwave the next day and enjoy then.

      Cream of Celery Soup

      Do you have extra celery left over after snacks or cooking? It’s quick and easy to make cream of celery soup out of it, which is rich and warm!

      Ingredients:

      4 stalks celery

      1 cup water

      1 14oz can chicken broth

      dash salt

      dash white pepper

      1/2 cup half-and-half

      1/8 tsp nutmeg

      Start the water and chicken broth boiling in a saucepan. Cut the celery into 1-inch pieces and put them into the water. Cook around 15 minutes or until tender.

      Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. If you’re nervous about your blender spraying, use a Tupperware top just gently resting over the hole to minimize splatters. Blend at very low speed until relatively smooth. There will still be some chunks. Remove first half into a bowl and blend the second half of the broth.

      Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm, then serve.

      Servings: 4

      Carbs per serving: .8g

      Egg Drop Soup

      For a tasty, light soup that is filling too, and that matches your low carb diet, gives this egg drop soup a try!

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