Low-Carb Brussels Sprouts With Lemon And Walnuts From 'The Racing Chef'

Brussels sprouts that actually taste good? This I gotta see!

If I had to name for you the perennial least favorite foods of all time for most people, there's absolutely no doubt in my mind that Brussels sprouts would be at or near the top of that list. These little miniature cabbages used to repulse me so badly as a child that just the smell of them in the air would trigger an uncontrollable gag reflex that I couldn't hold back. It was THAT gross to me!

Now that I'm older (not THAT old!) and my palate has changed somewhat from that fat, freckle-faced little boy who hated Brussels sprouts three decades ago (after all, I ate some escargot for the first time in my life on my cruise last week--something I NEVER would have tried as a kid!), I'm willing to take some risks on foods that used to not suit my tastebuds very well. Because of Chef Nicky, I'm willing to take that chance on the Brussels sprouts.



Who is Chef Nicky? He's known as "The Racing Chef" because he feeds Team JEGS delicious homemade recipes to fuel them up for race day. It's an interesting gig that Chef Nicky is pleased to be a part of and his recipes are truly amazing. I was recently contacted by him about featuring one of his low-carb recipes with you today and I just about fell out of my seat when I saw it was made with the dreaded Brussels sprouts. But, as you'll see from Chef Nicky, he found a way to make it taste REALLY good.

Here's what he had to say about this recipe he created:

Brussels sprouts are one of the top ten items that people tell me that they do not like. It usually takes a little push for that person to try them again. But, I usually can change their opinion to that they now love Brussels sprouts.

If I am trying to change their opinion, I will cook the Brussels sprouts with bacon, onions, garlic, and a little hot pepper. The recipe that I am going to share with you today is also a hit. The key is to not overcook the Brussels sprouts. I don't like them either when they are overcooked.

This recipe is a very light recipe that can be served hot or chilled. It makes a great hot side for roasted meats, or a great chilled side for your picnic.

So, stop turning up your nose at Brussels sprouts and give this unique creation by "The Racing Chef" a try for yourself. ENJOY! :)

LOW-CARB BRUSSELS SPROUTS WITH LEMON AND WALNUTS

1 Pound Brussels sprouts (Fresh/ Cleaned/ Trimmed) I like to cut an X into the stem of the Brussels sprouts so that the water can get in the stem for even cooking
¼ Teaspoon Garlic Powder
¼ Cup Walnuts (Chopped)
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Lemon Juice (Fresh Squeezed)
2 Teaspoons Lemon Zest (Fresh/Grated)
To Taste Salt
To Taste Black Pepper (Fresh Ground Telicherry)

- Place the Brussels sprouts into boiling water. Stir occasionally (Use about ½ gallon of water with 2 teaspoons of salt to cook the Brussels sprouts)

- Strain the Brussels sprouts when they are the desired texture. (The size of the Brussels sprouts is going to determine the length of the cooking time, so try one every few minutes, or poke a fork in them to see if they are done. They should be tender crisp when they are done.)

-Add the remaining ingredients and stir until evenly coated.

Note: If planning to serve the Brussels sprouts chilled, place them into ice water as soon as they are strained from the boiling water. Strain them again once they are completely chilled and proceed with the process.

Bake Some Low-Carb Cheddar Walnut Crisps

This new recipe book features many low-carb recipes in it

One of the things that attracted me to start livin' la vida low-carb was the fact that you could eat full-fat versions of cheese as part of your weight loss program. When I heard about this for the first time, I thought, "Wow, I must have died and gone to dieting heaven!" Well, it's true, baby and I like to take full advantage of consuming my fair share of healthy and low-carb cheese.

But one of the unique things I have discovered about cheese is that it is so versatile and can be transformed into many different kinds of dishes than most people even think about. Just take a look at the low-carb recipe in this Toronto Star column. It's from a book entitled The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks which is edited in part by famous low-carb cookbook author Fran McCullough.

The recipe featured in the story is for cheese crisps. Using cheddar cheese, parmesan cheese and walnuts, they are a great-tasting low-carb snack for just about any occasion. You'll probably be making a lot of this one, I can tell already!

LOW-CARB CHEDDAR WALNUT CRISPS

1 cup old cheddar cheese, shredded
1-1/4 cups parmesan cheese, grated
1/2 cup walnuts, coarsely chopped
2 Tbsp finely chopped thyme leaves

1. Line baking sheet with parchment paper.

2. Put cheeses in medium bowl. Mix lightly with fingers.

3. For first batch, drop cheese mixture by rounded teaspoonfuls on to baking sheet, leaving about 1 inch between each mound. Flatten with back of spoon. Sprinkle top of each cheese circle with bit of nuts and thyme.

4. Bake in center of preheated 400F oven for 5 minutes or until crisps bubble and edges are golden brown. Let stand 2 minutes. Using spatula, slide off paper on to rack to cool completely.

5. You'll have to wait until your baking sheet cools down before you make the next batch, or alternate between two baking sheets. Repeat with next batches, using cool baking sheet each time, until ingredients are used up.

Makes 58 crisps.