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Gout RecipesWhen making your Gout diet work, you should include fresh vegetables whenever possible. Foods that are high in Vitamin C such as red cabbage, bell peppers,mandarins, oranges,potatoes. Note (do not take Vitamin C pills that are over a 1000mg per day as this can enhance your chance of an attack) When possible include pineapple as it is high in bromelain ( friendly to the uric acid ) , parsley, kale, green leaf vegetables, tuna, salmon, legumes, seeds, nuts, cherries, strawberries, blueberries , bananas, celery, tomatoes, etc. But the most important thing is water.. lots of water per day, if possible up to 8 glasses, the more you drink the more your system will be flushed out. These are important facts to consider for maintaining a healthy Gout diet. Broccoli, Olives,& Egg Salad Serves:4 Caulif-broccoli salad Serves:plenty – 16 or so CarbsPerServing: low Prep Time:a tedious 1⁄2 hour Effort: Average Ingredients: 1 lrg head cauliflower 1 lrg bunch broccoli, 1 sml onion (or 4 green ones)1 pkg froz peas (or pea pods)2 cups mayo ,1 cup low fat sour cream ,1 tsp garlic powder How to Prepare: Mix mayo, sour cream and garlic powder in a small bowl. Break cauliflower and broccoli into bite sized pieces. Add onion. Toss sauce with broccoli, cauliflower and onion. Add peas last (if using pods, cut into 1⁄4 inch pieces. Refrigerate at least 4 hours orovernight. Taco Salad: 4 chicken breast – boil, then shred with fork Olive Oil,Cumin Chili Powder, 1 Can Rotel tomatoes with green chillies, 1 Large yellow onion – diced 1 Head Iceberg lettuce, 1 Can black olives, Shredded low fat cheddar cheese, low fat Sour Cream Guacamole(optional) Homemade Salsa: 1 large can peeled tomatoes 1 small bunch cilantro 1 medium/large oniongarlic salt to taste How to Prepare: In a large skillet, pour about 2 Tblsp olive oil and turn up tomed/high heat. Sautee about 1⁄4 of the onions. Add theshredded chicken, cumin and chili powder and Rotel. Simmer forapproximately 20 minutes, stirring occasionally. Meanwhile, shredlettuce and place in bowls. When Chicken mixture is done, place aheaping on top of the lettuce and cover with cheese , olives, low fatsour cream, the remaining onions. Combine salsa ingredients in blender.Add to salad.. this will be used as your dressing. Enjoy! Note;Try and use lowfat ingredients for these Gout recipes. Old Fashioned Cole Slaw Serves:8 Servings. Carbs PerServing :6 grams carb 2 grams fiber (ECC=4) Prep Time:<20 minutes Effort:Easy Ingredients:2/3 cup vinegar, 1⁄2 cup low fat whipping cream, 2 largeeggs, lightly beaten ,1⁄4-1/2 cup Splenda Pinch of salt ,11⁄2 tablespoons butter cut into pieces ,1 (2-pound) headcabbage, shredded How to Prepare: Combine first 5 ingredients in a small, heavy saucepan; cook over lowheat, stirring constantly with a wire whisk, 8 to 10 minutes or untilthickened (mixture will appear curdled until it thickens). Remove from heat. Add butter, stirring until it melts. Pour overcabbage; toss gently to coat. Cover and chill. You can add 1⁄2 cup chopped walnuts and only raise the carbcount by 1⁄2 gram. If you’re on maintenance,1⁄2 cup dried, choppedcranberries and the walnuts brings youin at a little under 10 grams. Cranberry Salad Serves:8 Carbs Per Serving: 6.125g Effort: Easy Ingredients: 1 can crushed unsweetened pineapple – (9-oz.)juice, 1 package sugar-free cherry gelatin –(.3-oz.) 1 tablespoon lemon juice, 1⁄4 cup artificial sweetener, 1 cupfresh cranberries – chopped fine ,1 small orange –peeled, quartered and chopped small, 1 cup celery –chopped 1⁄2 cup pecans – or other nuts, optional How to Prepare: Drain pineapple and save juice. Set pineapple aside for later use.Combine pineapple juice with water to equal 2 cups liquid. Prepare gelatin according to package label using juice-water mixture for theliquid. Once gelatin is dissolved, stir in lemon juice. Chill until partially set. In a separate bowl, combine the pineapple, sugarsubstitute, cranberries, orange, celery and nuts. Add this mixture to the partially set gelatin and stir until blended. Pour into large mold or individual molds. Chill until firm. Do not use fresh or frozen pineapple in this recipe! It will not allow the gelatin to jell. Dijon Vinaigrette Carbs PerServing :5g total Effort: Easy Ingredients: 3 tablespoons red wine vinegar ,2 tablespoons water , 1 tablespoon olive oil, 1 teaspoon olive oil, 1 tablespoon Dijon mustard 1⁄4 tablespoon garlic powder How to Prepare: Combine all in a bowl. Blend well with a whisk. Chill overnight to blend flavors. Easy Cole Slaw Serves:1 Carbs Per Serving: 3 to 5 Prep Time: 10 minutes Effort: Easy Ingredients: raw cabbage (shredded) ,mayonnaise ,white distilled vinegar salt & pepper (to taste) How to Prepare: Per 1 cup of shredded cabbage mix the following: 2 tablespoons of mayonnaise ,2 teaspoons of vinegar, salt & pepper to taste Easy Egg Plant Salad Carbs Per Serving:15g total Effort: Easy Ingredients: 1 large eggplant – cut 1⁄2” pieces, 1 large onion – cut 1⁄2” pieces, (red, white, yellow, spanish) 1 can pitted black olives – diced small, 1 small jar spanish olives diced into small pieces,1⁄4 cup cider vinegar – more to taste , 1 quart tomato sauce – whatever low carb brand you use How to Prepare: Mix all chopped ingredients and add the vinegar. Toss well to mix the vinegar with the mixed veggies. Let set a few minutes and toss again. Add the tomato sauce and mix again. Add red pepper and black to taste(1/2 tsp red is hot). Mix one more time before placing in a 4 qt. Corningware pot. Bake in the oven at 325`F for about 1 hour (1 1⁄2 hours is mushy) Let cool to room temperature, toss and refigerate before serving (sandwich spread, appetizer, main course with chicken,pork beef). Suggestions:prep time on the above recipe is about 15 minutes, has a very unique taste that satisfies the appetite. French Dressing 2 Carbs Per Serving: 9g total Effort: Easy Ingredients:1⁄2 cup salad oil, 1/3 cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon worcestershire sauce ,1⁄2 teaspoon salt ,1/4 package artificial sweetener – to taste,1⁄2 teaspoon dry mustard 1⁄2 teaspoon pepper ,1 clove garlic – minced How to Prepare: Put everything in a jar with screw on lid and shake well. Makes about 1cup French dressing Serves:4 to 6 servings Carbs Per Serving :very low Prep Time: 5 minutes Effort :Easy Ingredients: 1⁄2 cup walden farms ketchup, 1⁄2 cup oil(canola or vegetable) ,1⁄4 cup white vinegar, 1 packet equal, 1 teaspoon lemon juice dash of pepper How to Prepare: stir all ingredients until combined Cajun Chicken Caesar Salad Carbs Per Serving: 4g total Effort: Easy Ingredients: 1 large chicken breast ,cajun spice or cayenne pepper to taste, 2 tablespoons Hot Sauce, 2 Cups romaine lettuce , 2 tablespoons caesar dressing, 2 tablespoons parmesan cheese. How to Prepare: Sprinkle spices on chicken breast. May be grill on the BBQ, baked, fried, etc. Cut in to 1 inch cubes and toss with hot sauce. Set aside. Mix lettuce, dressing and cheese. Put on a plate and top with chicken.Top with addittional parmesan cheese if desired. I like mine really hot and spicy so I use cayenne Cajun spice will make it a little milder. Cottage Cheese Casserole Carbs Per Serving: 36g total Effort: Easy Ingredients: 3 eggs – slightly beaten 3 cups cottage cheese small dicedonion black pepper to taste How to Prepare: Mix all ingredients and pour into a casserole dish. Bake at 350 degreesfor 45-50 minutes, or until firm and pulls away from the sides of thepan. Serve warm. Cranberry Relish Carbs Pe rServing:74g total Effort: Easy Ingredients: 1 cup dark rum, 1 teaspoon lemon rind – grated, 3⁄4cup artificial sweetener ( note: can use sugar ) , 3⁄4 to 1 cup 1/2 cup walnuts– chopped,pecans or almonds, 4 cups cranberries –raw fresh or frozen How to Prepare: Put Splenda and rum in saucepan, heat to boiling. Add cranberries& lemon zest, bring back to boil & immediately lowerheat so the mixture is on a low, rolling boil, just above a simmer.Cover and cook for 10 minutes, stirring occasionally. Add chopped nuts,mixing in thoroughly Let cook 1-2 min, then remove from heat, cover andlet cool completely. The rum & lemon zest add tremendousrichness complexity to the sauce. But, if you want to forego the rum,just substitute an equal amount of water. Double Cranberry Salad Serves:8 Carbs Per Serving:3.125g Effort:Easy Ingredients 2 1⁄2 cups Diet Iced Botanicals(Cranberry-Raspberry) 1 largepackage Cranberry Jell-O , 1⁄2 cup chopped celery, 1/2 cupchopped pecans, 1 1⁄2 cups cottage cheese ,1/8 cup mayonnaise How to Prepare: Bring Botanicals to boil. Stir in Jell-O until dissolved. Chill untilpartially set (thickened –but not solid Pour 1⁄2 in8x8x2 inch glass pan. Stir 1⁄2 cup celery &1⁄2 cup nuts into pan—add additional celery& nuts to remaining Jello. Chill 8x8 pan & remainingJell-O mixture---until Jell-O is firm.Mix together cottage cheese& Mayo---place on top of 8x8 layer of Jell-O. Take remainingJell-O (if it is firm warm slightly in microwave & pour overcottage cheese).Chill until firm. Cut into 8 servings. Fancy Pea Salad Carbs Per Serving:78g total Effort: Easy Ingredients: 2 cups peas, canned – fancy, 1 1⁄2 cups finelychopped onion, 1 cup celery – chopped 2 cups lettuce– cut bite-sized, 1 cup mayonnaise, 10 slices bacon– cooked and crumbled 1⁄4 cup Parmesan cheese How to Prepare: Toss peas, onion, celery, and lettuce with mayonnaise in a servingbowl. Sprinkle bacon on top. Sprinkle with Parmesan cheese. Cover;refrigerate overnight. Little peas, celery, and bacon add crunch and color to this salad.It’s a very nice change of pace for a picnic or potluck. Notethat you can use frozen peas, if you prefer. You can use whatevervariety of lettuce suits your taste. Serves 4-6. French dressing Serves:4 to 6 servings Carbs Per Serving:very low Prep Time: 5 minutes Effort:Easy Ingredients: 1⁄2 cup ketchup, 1⁄2 cup oil (canola orvegetable) 1⁄4 cup white vinegar, 1 packet equal, 1 teaspoonlemon juice dash of pepper How to Prepare: stir all ingredients until combined Ginger Salad Dressing Serves: 6 Carbs Pe rServing:1.83g Effort: Easy Ingredients: 1⁄4 cup chopped onion, 1⁄4 cup peanut oil, winevinegar 2 tablespoons ,water 1 tablespoon ,ginger root –chopped, 1 tablespoon chopped celery,1 tablespoon soy sauce, 11⁄2 teaspoons tomato paste, 1 1⁄2 teaspoonssplenda, 1 teaspoon lemon juice, 1 Dash, salt and pepper How to Prepare: Combine all ingredients in blender container or wok bowl of foodprocessor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week. Grilled Chicken Salad Carbs Per Serving: 31g total Effort: Easy Ingredients: 1⁄4 cup soy sauce, 1⁄4 cup olive oil, 2 poundsskinless boneless chicken breast – cut in bite size chunks,garlic powder – to taste, 2 cups lettuce,1 large tomato, 1medium cucumber, 1⁄2 red onion black pepper – to taste balsamic vinegar – to taste How to Prepare: Heat oil in non-stick fry pan Saute chicken with garlic powder until just starting to turn a golden brown. Add soy sauce. Simmer on low heat for about 5 to 10 minutes. The oil will float a little to the top. That’s okay.Make salad with the remaining items. Sprinkle with black pepper. NO SALT! That’s what the soy sauce is for.When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad. Add balsamic vinegar to taste and toss. The lettuce will wilt a little. You will love it! ‘Honey’ Mustard! Serves: One Carbs Per Serving: About 3 Prep Time: Less than one minute! Effort :Easy Ingredients: 1 Tbs. Dijion Mustard, 1 Tbs. Spicey Brown Mustard, 2 Tbs. low fat Heavy Whipping Cream ,1 Packet Splenda How to Prepare: Mix all ingredients and serve! Origionally, I thought this up as a dip for chicken, but it also makes the BEST salad dressing. Ifyou’ve been missing honey mustard dressing Hot Chinese Chicken Salad Carbs Per Serving :no counts provided Effort: Easy Ingredients: For two large salads: 2 chicken breast – cooked with desired seasoning, 2 largebowls of lettuce , Tomatoes (optional) for Gout diets keepthe amount of tomatoes at a minimum, Crumbled bacon (optional), Hot peppers (optional) Slivered almonds (optional), Desired shredded cheese( Cheddar is excellent ) Dressing (thebest part): 1⁄2 cup oil, 1/3 cup apple cider vinegar, 1 Tablespoon soysauce (low sodium), 2 packets Equal – ,Splenda 1 Dash ginger,1 Dash pepper, 1 Dash garlic salt How to Prepare: Bring ingredients of dressing to a boil in a pan and stir with wisk. Once all ingredients are well-blended, pour over salads. Hot German Turnip Salad Carbs Per Serving:4g total Effort :Easy Ingredients: 1 cup mayonnaise, 3 Tablespoons white wine, 2 teaspoons vinegar,1⁄2 cup bacon grease, 1⁄2 teaspoon fresh dill ,2packages artificial sweetener – sweet n low, 3⁄4teaspoon salt ,1/8 teaspoon pepper bacon strips – crushed 2teaspoons onion How to Prepare: Whisk all ingredients together. Makes about 2 cups. Use about1⁄4 to 1⁄2 cup per large turnip, boiled until soft.Add crushed bacon and 2 tablespoons onion sauted in bacon grease. Italian Cauliflower Salad Serves:6 Carbs Per Serving:23g total Effort:Easy Ingredients: 3 cups cauliflower ,2 tablespoons diced green bell pepper, 2tablespoons diced onion, 1⁄4 cup water , 3 tablespoons italian salad dressing, 1/4 teaspoon salt ,1/8 teaspoon oregano – dry, 1/8 teaspoon basil – dry 1/8teaspoon garlic powder How to Prepare: Combine all ingredients in pan. Cover and cook over medium heat,stirring once in a while till ‘flower is tender crisp, about10 mins Chill thoroughly. Italian Mushroom Salad Carbs Per Serving:11g total Effort: Easy Ingredients: 3 tablespoons italian salad dressing, 1 tablespoon Parmesan cheese, 2 cups sliced mushrooms thinly sliced How to Prepare: Mix dressing and cheese.Stir in the mushrooms. Chill several hours. Kentucky Derby Salad Carbs Per Serving:no counts provided Effort: Easy Ingredients: Boston or Iceberg lettuce, apple cider vinegar ( excellent for Gout ) 4 strips bacon , onions brown sugar sesame oil How to Prepare: Fry bacon very crisp, shred lettuce, dice or slice the onions warm 3-4 tablespoons sesame oil,crunch up bacon, put on lettuce and onions, twin brown sugar to taste, vinegar to taste. Lemon Dressing Carbs Per Serving:13g total Effort: Easy Ingredients: 2 teaspoons salt ,4 teaspoons Splenda ,1 dash pepper ,1 dashPaprika,1 1/3 cups salad oil ,8 tablespoons vinegar, 8 teaspoons lemon juice, 1 teaspoon grated lemon rind – zest How to Prepare: Combine all ingredients in a jar with a tight fitting lid and shake until well blended. Refrigerate. Lime and Cilantro Viniagrette Carbs Per Serving:7g total Effort:Easy Ingredients: 2 tablespoons red wine vinegar, 2 tablespoons lime juice, 1⁄4teaspoon black pepper, 1⁄4 cup cilantro leaves, whole 1 clovegarlic,1 tablespoon egg substitute, liquid – (or 1 egg yolk)2 teaspoons prepared mustard, 1⁄2 cup oil 1 pinch salt How to Prepare: Put everything but half the cilantro and all of the oil in a blender.Process until smooth. With the blender running, slowly pour in the oil until it’s well blended. Chop the remaining cilantro veryfine and stir into the dressing. The cilantro taste is very strong. Start with just 2T if you like. The vinaigrette is an excellentmarinade for ribs or fish. If you like a stronger lime flavor(formarinades) add 1T lime zest to the blender as well. Low Carb Version Waldorf Salad Carbs Per Serving:90g total Effort:Easy Ingredients: 2 cups jicama – peeled and cubed, 2 tablespoons lemon juice,1⁄2 cup strawberries – cut into 1⁄4s,1⁄2 cup celery – sliced 1⁄2 cupmayonnaise – more or less to taste ,2 packets splenda ,3tablespoons slivered almonds 2 tablespoons blue cheesecrumbled(optional) 4 cups romaine lettuce – shredded How to Prepare: Toss Jicama cubes with lemon juice and let sit 5 minutes. Mix inremaining ingredients. Refrigerate 30 minutes or more before serving. Divide lettuce among 4 plates and spoon 1⁄4 of the salad overthe top of each. Men Like It Salad (And Women Too!) Carbs Per Serving:21g total Effort:Easy Ingredients: 8 ounces low fat cream cheese ,1⁄2 cup chopped pecans, 1 cupdiced celery, 1 small can crushed pineapple, 1 pkg.lime gelatin ,1 3⁄4 cup hot water, 1 pinch salt How to Prepare: Mash cream cheese. Blend in pineapple. Add nuts and celery. Dissolve gelatin in water. Cool. Mix with cream cheese mixture. Pour into mold or pan. Chill. Mock Potato Salad Carbs Per Serving:18g total Effort:Easy Ingredients: 1 head cauliflower – cooked and chopped, 2 eggs –boiled and choppped, 1 onion – chopped 1 stalk celery– chopped 1/3 cup mayonnaise, 1/2 teaspoon dry mustard,1⁄2 teaspoon seasoned ,rice vinegar ,salt and pepper– to taste fresh dill – optional, sprinkled overdill pickle chopped,optional Monaco Salad Serves:1 – count for entire recipe Carbs Per Serving: 22g carbs /10g fiber Prep Time:Just chopping Effort: Easy Ingredients: 2 cups romaine lettuce chopped, 2 cups bok choy,chopped 1⁄2cup endive, chopped 1⁄2 cup spinach, stems removed andchopped 1⁄2 cup red cabbage, chopped 1⁄2 cupcucumbers, peeled and sliced 1⁄2 cup celery, sliced1⁄2 cup mushrooms, sliced 1⁄4 cup carrot shreds(Iuse jicama!) How to Prepare: Toss everything together.The book suggests a poppyseed dressing, but I have not found one that was low-carb/low-sugar, so I usually use a good Italian dressing and it’s a fine Salad Mushroom and Olive Salad Carbs Per Serving:55g total Effort: Easy Ingredients: 1⁄2 cup kalamata olives, 1⁄2 cup green olives,1⁄2 cup black olives ,1⁄2 cup banana peppers– rings 2 ounces pimientos – (small jar)1⁄2 cup mushrooms – cut into pieces,1⁄2s1 cup italian salad dressing bottled, 3tablespoons lemon juice ,1 teaspoon black pepper – freshlyground 2 cloves garlic – smashed 2 cups water 1⁄2teaspoon salt How to Prepare: Use whole, pitted olives –or olive halves (not slices)depending on how you want to use the mix. Banana peppers can be mild orhot -your choice. Drain and rinse all ingredients. Bring water, salt and lemon juice to a boil. Add mushrooms and boil for 3 minutes. Drain well. Warm salad dressing,garlic and pepper to a low simmer, then remove from heat and let cool while you assemble the rest. In a gallon size zipper bag, place olives, mushrooms pimento and peppers. Whendressing has cooled slightly, pour into bag and seal. Marinate 2-3 days, turning bag occasionally Drain or use with the dressing over salads. Mushroom Salad 2 Carbs Per Serving:25g total Effort: Easy Ingredients: 2 cups pickled mushrooms or in brine, 3 ounces sour cream, black pepper onion – chopped How to Prepare: Cut pickled (or in brine) mushrooms, add chopped onion and mix with sour cream. Flavour with pepper. Oriental Salad Dressing Single Serving Serves:1,9 Carbs Per Serving:0 Prep Time :5 minutes or less Effort: Easy Ingredients: 1 TBSP Sesame Seed Oil, 2 TBSP Canola Oil, 1 tsp Sesame Seeds,1 tsp Splenda ,1 TBSP apple cider vinegar ( excellent for a Gout Diet ) ,Salt & pepper to taste How to Prepare: Mix all ingredients in a 1⁄2 cup measuring cup. Oriental Salad Carbs Per Serving:30g total Effort: Easy Ingredients: 1⁄2 pound cabbage – (1/2 to 1) finely shredded, 2 cups red cabbage – finely shredded, green onions – sliced thin toasted sesame seeds Oriental Dressing:3 tablespoons sesame oil – (3 to 4) 6 tablespoons red winevinegar 1 packet artificial sweetener pepper How to Prepare: Prepare above salad greens, onions & sesame seeds and layer ina glass bowl. Cover and chill. Make dressing. Mix all dressing ingredients and let stand at room temp for 30 minutes just before serving, add dressing and toss. Spinach Salad Serves:4 Prep Time:10 minutes Effort:Easy Ingredients: 1 Bunch of Spinach ,6 fresh mushrooms ,1 cup bean sprouts ,2 strips turkey bacon, 1 1⁄2 tbls Renees Gourmet Dressing, CucmberDill flavour How to Prepare: Wash and Chop spinach into bite size pieces, chop mushrooms, add bean sprouts, Fry bacon till crisp, crumble and add.Mix in dressing Side Salad 2 Carbs Per Serving:11g total Effort: Easy Ingredients: 1⁄4 pound salami – hard, cut1⁄2” thick 1⁄2 pound mozzarella cheese– cubed 1 cup grape tomatoes – halved 1/8 cup freshbasil – chopped fine 1⁄4 cup olive oil –light salt and pepper to taste How to Prepare: Toss together. Serve with diet flat bread grilled with olive oil and garlic salt. Simple Colorful Salad Carbs Per Serving:40g total Effort: Easy Ingredients: 12 cherry tomatoes – cut in half, 1 large cucumber– wash and slice about 1⁄4” slices ,1small red onion – cut into thin slices and separate intorings, 6 green olives – w/pimento cut into 1⁄2s(optional) ,1 lemon – cut in 1⁄2 and slice verythin –make sure peel is clean, 2 tablespoons fresh parsley– chopped (2 to 3) 1/3 cup bottled Italian or Caesar dressing,salt and pepper to taste How to Prepare: Toss everything together and let marinate in the refrigerator for an hour before serving. By itself or this is also excellent spooned over some lettuce, cabbage or fresh spinach. Spring Mix Salad Effort: Easy Ingredients: Good sized handful of spring greens lettuce mix. Hidden valley ranch dressing package mixed with sour cream instead of mayo (much better that way). Mix a little water and/or cream to get a more fluid consistency.1 Safeway Select brand Chicken,Parmesan,Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar. A small sprinkling ofPlanter’s mixed salted nuts instead of croutons (more naturaland yummier than store bought croutons). How to Prepare: Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch ordinner. Add a sprinkling of garlic powder and pepper for extra zip). Spring Salad Carbs Per Serving:17g total Effort: Easy Ingredients: 1 medium cucumber, 1 large tomato, 2 green onions, 4 tablespoons low carb italian salad dressing , 2 teaspoons splenda How to Prepare: Dice vegetables- slice green onion, combine in a small bowl, sprinkle dressing and splenda over all and add salt and pepper if desired.Gently stir to mix and coat all, and refrigerate for at least 2 hours or overnight. Suggestions: This is always better the next day. This recipe serves2-3, and is awesome with a steak or chicken breast. The marinade is good on the meat as well. Sweet and Crunchy Chicken Salad Serves:4+ Effort: Easy Ingredients: 8 ounces cooked chicken breast half – diced small, 1 ounceslivered almonds, 1⁄2 cup jicama – diced small1⁄2 cup diced celery, 1⁄2 cup diced onion ,4tablespoons mayonnaise, 2 packets splenda packets, 1 each salt and pepper – to taste How to Prepare: Put jicama and 2T water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate. When ready to make, mix all ingredients well including liquid from jicama. Refrigerate at least 2-3 hours to blend flavors. *note:1⁄2 cup of diced strawberries can be used instead, butdon’t add them until ready to serve and fold in gently. Startwitḩ1 pack of splenda/sweetener added to the salad mixture and taste before adding more. You may not like it as sweet as I do. Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from fat); 63gProtein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol; 4768mg Sodium Sweet Orange Dressing/Marinade Carbs Per Serving:11g total Effort: Easy Ingredients: 1⁄2 cup oil – grapeseed or olive or vegetable, 3packets sweetener ,2 tablespoons grated orange peel, 4 tablespoons redwine vinegar,1 teaspoon orange extract ,2 tablespoons chopped parsley ,1 tablespoon red bell pepper – diced very fine 1 tablespoongreen bell pepper – diced very fine How to Prepare: Put the vinegar, sweetener,extract, and 1T orange peel into a blender and blend. Slowly blend in the oil. Stir in the remaining ingredients. Refrigerate, tightly covered. This is a good marinade for chicken, fishor pork and makes and excellent dressing for spinach salad. Tapenade Serves:4 Carbs Pe rServing:2.5 Prep Time:10 minutes Effort:Average Ingredients: 1⁄2 cup kalamata olives ,1 tsp capers, 1⁄4 cupextra virgin olive oil, 1 tbsp balsamic vinigar Equipment Needed: Chef’s knife cutting board mortar & pestle small bowlmeasuring cups and spoons 1/4 to 1⁄2 tsp oregano1⁄4 to 1⁄2 tsp rosemary 1 clove garlic 1/8 tspblack or white pepper How to Prepare: Hints: Thevinaigrette should run slightly from the tapenade after it sits for a few seconds. Tapenade may be prepared a day in advance. Experiment withother herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving. Instructions:Chop olives until pieces are 1/8” or less. Crush capers andgarlic with knife blade and mince fine. Grind oregano and rosemary withmortar and pestle until powdered. Combine all ingredients in small bowl. Cover and chill for 2 hours.Serve over cold asparagus or thin sliced tomato or other cold cooked vegetables. Thousand Island Salad Dressing Carbs Per Serving:1g total Effort: Easy Ingredients: 1 tablespoon mayonnaise, 2 teaspoons sugar free ketchup, 2 teaspoonsapple cider vinegar, 1/2 teaspoon worcestershire sauce ,1 Dash garlicpowder, 2 teaspoons sweet relish How to Prepare: Mix all together and chill before serving Tuna and Egg Salad Carbs Per Serving:no counts provided Effort: Easy Ingredients: Tuna, Mayonnaise, Lettuce, Tomato (optional) Shredded cheddar cheese ,Hard boiled egg How to Prepare: Mix tuna and mayo. Serve on a bed of lettuce and tomato. Add sliced hard boiled egg. Top with some shredded cheddar cheese. Tuna & Goat Cheese Salad Effort :Easy Ingredients: 1⁄4 cup tuna, canned – (1/2 can)1⁄4 cup crumbled goat cheese (can buy at grocery store) 2cups lettuce, 2 tablespoons caesar dressing, How to Prepare: Mix all ingredients! Only 210 calories, 13 grams of fat, 22 grams of protein and 4 grams of carbs...delicious! Zippy's Tuna Salad Effort: Easy Ingredients: 2 cans of tuna packed in vegetable oil Minced onion as desired Minced celery as desired Cheddar Cheese as desired Chopped bacon as desired Mayo as desired 2 tbsp Balsamic Vinegar How to Prepare: Prepare everything but tuna, mayo, and balsamic in a large bowl. Add as much mayo as you’d like. Add the tuna. Mix until allingredients are well mixed, and tuna is the consistency that you like. Add the balsamic. Mix until balsamic is evenly spread throughout the tuna, or until all the tuna has a slight brown tint to it from the balsamic. Put fork into tuna, lift fork to mouth, enjoy. Waldorf Salad 2 Carbs Per Serving:33g total Effort: Easy Ingredients: 1 large red apple, 1⁄2 cup chopped walnuts, 1 cupcelery – or 3 stalks , How to Prepare: Chop apples and celery in 1⁄2” chunks. Mix apples,celery, mayonnaise, and walnuts together. Add sweetener to taste. About 1⁄4 of the salad makes the perfect snack. NOTES : Counts forartificial sweetener not included in totals. Pleasenote: For all potential Gout recipes and in all of the recipes provided, you must consider the amount of Meat products used in the recipes , Bacon can be used in small amounts but it does contain medium Purine levels. Creams and Cheeses also contain moderate purine levels so it is best to try and use low fat products. A healthy Gout Diet or a helpful diet for Gout should contain Low fat dairy products and not to over eat. Small potions only.If you cannot remember how much meat to eat, only use what can fit on the palm of your hand.Please check with your health practitioner for all dietary requirements. Gout Diet Gout Diet Soup Recipes Thick Vegetable Soup. One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three potatoes, salt and pepper. Wash the barley and put it on in the quart of water, and simmer gently for two hours. Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock. Boil gently for one hour and a half, then add the potatoes and the salt and pepper. Cook thirty minutes longer. When there is no stock, take two pounds of beef and two quarts of water. Cook beef, barley and water two hours, and add the vegetables as before. The meat can be served with the soup or as a separate dish. Mulligatawny Soup. One chicken or fowl weighing three pounds, three pounds of veal, two large onions, two large slices of carrot, four stalks of celery, three large table-spoonfuls of butter, one table-spoonful of curry powder, four of flour, salt, pepper, five quarts of water. Take two table-spoonfuls of the fat from the opening in the chicken and put in the soup pot As soon as melted, put in the vegetables, which have been cut very fine. Let all cook together for twenty minutes, stirring frequently, that it may not burn; then add the veal, cut into small pieces. Cook fifteen minutes longer; then add the whole chicken and the water. Cover, and let it come to a boil. Skim, and set back where it will simmer for four hours (in the mean time taking out the chicken when it is tender). Now put the butter into a small frying-pan, and when hot, add the dry flour. Stir until a rich brown; then take from the fire and add the curry powder. Stir this mixture into the soup, and let it cook half an hour longer; then strain through a sieve, rinse out the soup pot and return the strained soup to it. Add salt and pepper and the chicken (which has been freed from the bones and skin and cut into small pieces); simmer very gently thirty minutes. Skim off any fat that may rise to the top, and serve. This soup is served with plain boiled rice in a separate dish or with small squares of fried or toasted bread. The rice can be served in the soup if you choose. Mulligatawny Soup, No. 2. Chicken or turkey left from a former dinner, bones and scraps from roast veal, lamb or mutton, four quarts of water, four stalks of celery, four table-spoonfuls of butter, four of flour, one of curry, two onions, two slices of carrot, salt, pepper, half a small cupful of barley. Put on the bones of the poultry and meat with the water. Have the vegetables cut very fine, and cook gently twenty minutes in the butter; then skim them into the soup pot, being careful to press out all the butter. Into the butter remaining in the pan put the flour, and when that is brown, add the curry powder, and stir all into the soup. Cook gently four hours; then season with salt and pepper, and strain. Return to the pot and add bits of chicken or turkey, as the case may be, and the barley, which has been simmering two hours and a half in clear water to cover. Simmer half an hour and serve.
Black Bean Soup. A pint of black beans, soaked over night in three quarts of water. In the morning pour off this water, and add three quarts of fresh. Boil gently six hours. When done, there should be one quart. Add a quart of stock, six whole cloves, six whole allspice, a small piece of mace, a small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, also one good-sized onion and one small slice each of turnip and carrot, all cut fine and fried in three table-spoonfuls of butter. Into the butter remaining in the pan put a spoonful of flour, and cook until brown. Add to soup, and simmer all together one hour. Season with salt and pepper, and rub through a fine sieve. Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup. Scotch Broth. Two pounds of the scraggy part of a neck of mutton. Cut the meat from the bones, and cut off all the fat. Then cut meat into small pieces and put into soup pot with one large slice of turnip, two of carrot, one onion and a stalk of celery, all cut fine, half a cup of barley and three pints of cold water. Simmer gently two hours. On to the bones put one pint of water; simmer two hours, and strain upon the soup. Cook a table-spoonful of flour and one of butter together until perfectly smooth; stir into soup, and add a teaspoonful of chopped parsley. Season with salt and pepper.
Quarter of a pound of salt pork, or three large table-spoonfuls of butter; three large young onions, half a small head of cabbage, three potatoes, half a small carrot, half a small white turnip, three table-spoonfuls of flour, two quarts of water, six large slices of toasted bread, salt, pepper, one small parsnip. Cut the pork into thin slices; place these in the soup pot and let them fry out slowly. Have the vegetables (except the potatoes), cut quite fine, and when the pork is cooked, put the vegetables into the pot with it. Cover tightly, and let cook very gently, on the back of the stove, one hour. Stir frequently to prevent burning. Add the water, which should be boiling. Let simmer gently for one hour, and then add the potatoes, cut into slices, and the flour, which has been mixed with a little cold water. Season with salt and pepper, and simmer gently an hour longer. Have the toasted bread in the tureen. Turn the soup on it and serve. A pint of green peas, cooked in the soup the last half, is a great addition. When the butter is used, let it melt in the soup pot before adding the vegetables. Giblet Soup. The giblets from two or three fowl or chickens, any kind of stock, or if there are remains of the roast chickens, use these; one large onion, two slices of carrot, one of turnip, two stalks of celery, two quarts of water, one of stock, two large table-spoonfuls of butter, two of flour, salt, pepper. Put the giblets on to boil in the two quarts of water, and boil gently until reduced to one quart (it will take about two hours); then take out the giblets. Cut all the hard, tough parts from the gizzards, and put hearts, livers and gizzards together and chop rather coarse. Return them to the liquor in which they were boiled, and add the quart of stock. Have the vegetables cut fine, and fry them in the butter until they are very tender (about fifteen minutes), but be careful they do not burn; then add the dry flour to them and stir until the flour browns. Turn this mixture into the soup, and season with pepper and salt. Cook gently half an hour and serve with toasted bread. If the chicken bones are used, put them on to boil in three quarts of water, and boil the giblets with them. When you take out the giblets, strain the stock through a sieve and return to the pot; then proceed as before. Potage à la Reine, Boil a large fowl in three quarts of water until tender (the water should never more than bubble). Skim off the fat, and add a teacupful of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an onion, which have been cooked slowly for fifteen minutes in two large table-spoonfuls of butter. Skim this butter carefully from the vegetables, and into the pan in which it is, stir a table-spoonful of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a pint of cream, which has come just to a boil. Boil up once and serve. This is a delicious soup. Tomato Soup. One quart can of tomato, two heaping table-spoonfuls of flour, one of butter, one teaspoonful of salt, one of sugar, a pint of hot water. Let tomato and water come to a boil Rub flour, butter and a table-spoonful of tomato together. Stir into boiling mixture, add seasoning, boil all together fifteen minutes, rub through a sieve, and serve with toasted bread. This bread should first be cut in thin slices; should be buttered, cut into little squares, placed in a pan, buttered side up, and browned in a quick oven. Mock Bisque Soup. A quart can of tomato, three pints of milk, a large table-spoonful of flour, butter the size of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put the tomato on to stew, and the milk in a double kettle to boil, reserving however, half a cupful to mix with flour. Mix the flour smoothly with this cold milk, stir into the boiling milk, and cook ten minutes. To the tomato add the soda; stir well, and rub through a strainer that is fine enough to keep back the seeds. Add butter, salt and pepper to the milk, and then the tomato. Serve immediately. If half the rule is made, stir the tomato well in the can before dividing, as the liquid portion is the more acid. Onion Soup. One quart of milk, six large onions, yolks of four eggs, three table-spoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the butter in a frying-pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour. Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for three minutes over the fire. Then turn the mixture into the milk and cook fifteen minutes. Rub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yokes of the eggs well; add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a table-spoonful of butter at the same time. Potato Soup. A quart of milk, six large potatoes, one stalk of celery, an onion and a table-spoonful of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty minutes. Turn off the water, and mash fine and light. Add boiling milk and the butter, and pepper and salt to taste. Rub through a strainer and serve immediately. A cupful of whipped cream, added when in the tureen, is a great improvement. This soup must not be allowed to stand, not even if kept hot. Served as soon as ready, it is excellent. Asparagus Soup. Two bundles of asparagus, one quart of white stock or water, one pint of milk, and one of cream, if stock is used, but if water, use all cream; three table-spoonfuls of butter, three of flour, one onion, salt and pepper. Cut the tops from one bunch of the asparagus and cook them twenty minutes in salted water to cover. The remainder of the asparagus cook twenty minutes in the quart of stock or water. Cut the onion into thin slices and fry in the butter ten minutes, being careful not to burn; then add the asparagus that has been boiled in the stock. Cook five minutes, stirring constantly; then add flour, and cook five minutes longer. Turn this mixture into the boiling stock and boil gently twenty minutes. Rub through a sieve, add the milk and cream, which has just come to a boil, and also the asparagus heads. Season with salt and pepper, and serve. Dropped eggs can be served with it if you choose, but they are rattier heavy for such a delicate soup. Green Pea Soup. Cover a quart of green peas with hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes.) Mash, and add a pint of stock or water. Cook together two table-spoonfuls of butter and one of flour until smooth, but not brown. Add to the peas, and then add a cupful of cream and one of milk. Season with salt and pepper, and let boil up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. Pumpkin Soup. Two pounds of pumpkin. Take out seeds and pare off the rind. Cut into small pieces, and put into a stew-pan with half a pint of water. Simmer slowly an hour and a half, then rub through a sieve and put back on the fire with one and a half pints of boiling milk, butter the size of an egg, one tea-spoonful of sugar, salt and pepper to taste, and three slices of stale bread, cut into small squares. Stir occasionally; and when it boils, serve. Cream of Celery Soup. A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a large slice of onion and small piece of mace. Boil celery in a pint of water from thirty to forty-five minutes; boil mace, onion and milk together. Mix flour with two table-spoonfuls of cold milk, and add to boiling milk. Cook ten minutes. Mash celery in the water in which it has been cooked, and stir into boiling milk. Add butter, and season with salt and pepper to taste. Strain and serve immediately. The flavor is improved by adding a cupful of whipped cream when the soup is in the tureen.
BEEF SOUP STOCK (_Brodo di Carne_)1 pound of round of beef 2 quarts of water2 small, new carrots, or _ of an old carrot_ pound of beef bones2 small potatoes1 onion1 tomato, fresh or cannedParsleyBoil the beef, bones, and vegetables in two quarts of water over a slow fire—adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheese-cloth. This is the basis of all the following soups, except when otherwise stated.To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain.To make meat jelly, add a little gelatine to the soup stock five minutes before straining.To give a good dark color to the stock, add a few drops of “caramel,” which is prepared in the following manner:Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.Note.. be careful about how much you have of this soup, as too much meat isnt Gout Friendly,but a small amount is fine. CHICKEN BROTH (_Brodo di Capone_)This is made like the meat stock, substituting a fowl in place of the beef and bones.RICE SOUP (_Minestra di Riso_)Meat stock2 tablespoons of riceCover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained), and boil for five or ten minutes more. STRACCIATELLA SOUP (_Minestra di Stracciatella_)1 egg_ tablespoon of Parmesan cheese1 tablespoon bread crumbsBeat the egg, yolk and white together; add salt and the cheese, grated, and the bread crumbs; mix well together and add to the boiling stock (strained). Stir well with a fork to prevent the egg from setting, and boil for four or five minutes. VEGETABLE CHOWDER (_Minestrone alla Milanese_)_ quart of stock2 slices of lean pork, or a ham bone2 tomatoes, fresh or canned1 cup of rice2 tablespoons of dried beans1 tablespoon of peas, fresh or canned2 onionsPut into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells.This dish can be served hot or cold. FISH BROTH (_Brodo di Pesce_)1 liberal pound of fresh codfish, or any other lean fish for boiling1 quart of water1 onionParsleySalt and pepperBoil until fish is thoroughly cooked; strain and serve. CODFISH SOUP (_Zuppa di Merluzzo_)Take one-half pound of salt codfish that has been soaked, cut it up into squares, but not small.Prepare in a saucepan four tablespoons of good olive-oil, and one small onion cut into pieces. Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsley stems, a small piece of celery, a bay-leaf, and a small sprig of thyme. Cool for a few moments, then add two tomatoes, skinned and with the seeds removed, and cut into slices, two tablespoons of dry white wine, and one medium-sized potato, peeled and cut into slices, and, lastly, one cup of water.When the potato is half cooked, add the codfish, then one-half tablespoon more of olive-oil. Remove the parsley stems, and put in instead one-half tablespoon of chopped-up parsley; add a good pinch of pepper, and some salt, if needed. When the vegetables are thoroughly cooked pour the soup over pieces of toasted or fried bread, and serve.LENTIL SOUP (_Brodo di Lenticchie_) 3 tablespoons of dried lentils _ tablespoon of butter 2 tablespoons of cream Meat stockCover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time. VEGETABLE SOUP (_Zuppa alla Primaverile_)Take some cabbage, carrots, celery, onions, turnips, lettuce, squash, potatoes, beans, and peas. Chop each into very small pieces, wash and drain. Take a saucepan, put in a heaping tablespoon of butter; chop up another small piece of onion and add to butter and fry until onion is golden; then add all the vegetables, salt, and pepper, and cover the saucepan. When the vegetables are half cooked, and their juice has become absorbed, dissolve one tablespoon of tomato paste in one-third of a cup of hot water, and add. Instead of the tomato paste there may be added to the onion, before putting in the vegetables, one tomato, peeled and cut into small pieces. When the tomato is cooked add the vegetables. Then add water, a little at a time, until you have sufficient quantity for two persons. Take a slice of bread and cut into small squares or diamonds—toast or fry as desired—put these into the soup plates, and pour the soup (without straining) over them.LETTUCE SOUP (_Zuppa di Lattuga_)1 small lettuceMeat stock2 potatoesThe leaves of a head of celery2 tablespoons of peas, fresh or canned1 heaping tablespoon of flourPut the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread. PUMPKIN SOUP (_Zuppa di Zucca_)1 slice of pumpkin2 tablespoons of butter_ cup of water1-1/2 cups of milk1 tablespoon of sugarPeel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread. POTATO SOUP (_Zuppa alla Provinciale_)2 large potatoes 3 tablespoons of cream or milk 2 tablespoons of butter 2 yolks of eggs Soup stock Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a paste. Turn out onto the bread-board, cut into small dice, and throw them into the stock, which must be boiling. If desired, before serving sprinkle a little Parmesan cheese into the soup.
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