Stephencooks

COURSE

Appetizers & Snacks

 Breads

 Breakfast
Brunch
Side Dishes

 Soup

 Salad

 Drinks
Dessert

STYLE

Comfort Food
Chinese

Decadent

Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef

 Chicken

 Eggs

Lamb
Pork

Seafood

Veggies


NUTRITION

Healthy Recipes


 Low Carb


 Low Fat

Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes


 Leftovers


 Quick Prep

Sauces
Tips & Tools
Wild Caught / Foraged



Ingredients & Recipes: Low Carb

 

Asian-Influenced Scallop Amuse-Bouche



The Maine scallop season closes this week so I made sure I got a share of the last catch from the Port Clyde Fresh Catch rep at the Portland Farmers' ...

 

 

Baba Ganoush



Baba ganoush is everywhere but it's rarely satisfying if you've had the real thing. I was fortunate to have a Lebanese-American friend a while ago who...

 

 

Braised Rabbit



I decided to cook a rabbit for the first time. I followed my usual procedure when venturing into a new ingredient or preparation, researching about a ...

 

 

Celeriac Coleslaw



We like to cook with local produce, but in late winter and early spring here in Maine the options dwindle and we need some variation. Even though gree...

 

 

Chicken with Cauliflower Rice



A search of my favorite food blogs the other day for a new idea for cauliflower turned up the idea of cauliflower "rice" – shredded cauliflower used t...

 

 

Cilantro Shrimp Tempura-Style



Here's another dish to consider as you plan your Christmas Eve Feast of the Seven Fishes, or any time you want a tasty bite to start a meal: lightly b...

 

 

Craig's Lime-Grilled Chicken



When my daughter was visiting a few days ago we had a crowd of people in for a backyard cookout. I turned the barbeque fork over to my son-in-law Crai...

 

 

Cream of Asparagus Soup with Tomato-Basil Coulis



I have a special connection with fresh, local asparagus. My mother, who was raised in a faraway time (1920's and 30's) in a rural village in Ohio, was...

 

 

Fiddleheads



Fiddleheads are one of a rapidly dwindling list of foods harvested or gathered in the wild, instead of produced by the agricultural industry. Fresh be...

 

 

Fish Stew with Shrimp, Cod, Clams and Sausage



I love fish stews of all types but there's one problem I'd never solved until now: when I use white fish in the stew it tends to fall apart and get lo...

 

 

Fresh Tomato-Basil Dipping Sauce



This tasty and light tomato dipping sauce recipe has long been a favorite for entertaining at our house. It's quick, looks great and, when served with...

 

 

Fusion Flank Steak



This dish, adapted Irene Kuo's The Key to Chinese Cooking, is one of my oldest takes on the fusion thing, and the bottom line is that it's good food b...

 

 

Grilled Baby Artichokes



We love artichokes – even though they're hardly a local product here in Maine – but preparing them is a pain, so when I can get baby artichokes I alwa...

 

 

Grilled Baby Vidalia Onions



I've been on an onion binge lately...and there's more to come. These beautiful baby vidalia's turned up in the market last week and I jumped on them. ...

 

 

Grilled Chicken with Fennel-Cumin Rub



sunset picnic on the beach with friends is one of our most cherished pleasures. Our favorite menu includes this cold grilled chicken, some Burkettvil...

 

 

Grilled Halibut with Crab Sauce



Halibut is an interesting fish in that it offers both big benefits and big challenges to the creative cook. The benefits are that it's a big flatfish ...

 

 

Grilled Marinated Tofu with Wilted Tatsoi



Greenhouse farming is booming here in Maine, and one of the farmers we follow just brought in a winter crop of tatsoi. Also called spoon mustard, this...

 

 

Herb-Lemon Roasted Chicken



I usually roast a chicken about every ten days or so, because we like it and because having leftover cooked chicken in the fridge is a good thing. Of...

 

 

Homemade Applesauce



This quick and tasty applesauce recipe has become a standbye in our house from September to early November. We love it on our oatmeal in the morning ...

 

 

Horseradish-Herb Encrusted Pork Tenderloin with Apples



In the fall apples always start to push their way into my menus, and the combination of roast pork, apples and onions is a classic that I love. Add ro...

 

 

Lobster / Shrimp Broth



This lobster/shrimp broth is an important ingredient in my kitchen and I almost always have several containers of it on hand in the freezer. It provid...

 

 

Low-Carb Linzer Cookies for Christmas



These sinful-looking cookies – inspired by the ancient Linzer Torte, which dates back to the 17th century -- are only 7 grams of carbohydrates each, t...

 

 

Maine Shrimp Boil



This is the simplest and probably the most popular way to cook and eat Maine shrimp: boil them in salted and herb-perfumed water and just set them out...

 

 

Maine Shrimp Spring Rolls



We're always looking for a new way to use our beloved Maine shrimp. Thankfully, the season this year goes until May 29 so I've got plenty of time to c...

 

 

Maine Shrimp with Lemon-Ginger Sauce



It's last call for Maine shrimp for this year so I grabbed one more bag of these beauties. The season legally extends until the end of May but Mother ...

 

 

Monkfish with Mint/Honey Reduction Sauce



I stopped by Free Range Fish Market again in Portland and had a hard time chosing between local line-caught halibut, some more huge diver scallops or ...

 

 

Oxtail Soup



Nothing fancy here: just an heirloom preparation that qualifies both as comfort food and as food that's good for you. The comfort comes from the deepl...

 

 

Oysters Rockefeller Bites



There are about as many recipes for oysters Rockefeller as there are varieties of oyster. Most include bread crumbs, cheese, butter, cream or some com...

 

 

Pan Roasted White Bass with Wine-Butter Sauce



Usually I steam a whole fish in the Chinese style, or grill it over charcoal, and for those methods I'm usually looking for a 2-1/2 - 3-1/2 pound fish...

 

 

Pan-Roasted Duck Breast with Fig-Shallot Gastrique



My daughter and I, some years ago, shared a wonderful dinner in Paris at Allard, the venerable Left Bank bistro on Rue l'Eperon in the Sixth Arrondiss...

 

 

Pan-Seared Filet Mignon with Shallot-Wine Sauce



There it sits: a tray of beautiful two inch thick prime filet mignon steaks. Twelve bucks a pound at least, and everyone is looking forward to a perfe...

 

 

Poached Chicken



Today, a confession and a little rant. The confession: until recently when we''ve been busy we've given in to the "Rotisserie Chicken" option from the...

 

 

Poached Sockeye Salmon



I've come to prefer the wild-caught salmon from the Pacific northwest to the pale, overly fatty and bland farm-raised East-coast product. Not only is ...

 

 

Roasted Cauliflower with Garam Masala



This simple side dish is extremely popular in our house. Not only is the subtle spice of the garam masala a nice change of pace, but also we love the ...

 

 

Roasted Cauliflower with Tomato, Garlic and Basil



This recipe – which has the power to convert even the most militant cauliflower-resister – was developed by transposing an old favorite Indian recipe ...

 

 

Salad of Black Radishes and Shrimp



This simple summer salad – a slice of tomato, a ring of radish slices and a tumble of shrimp – is a great combination for the mouth. The insistent no...

 

 

Salad with Roasted Radishes, Roasted Shallots and Shrimp



I roast vegetables all the time in my countertop oven: beets, shallots, cipollinis, peppers, cauliflower, leeks, tomatoes, sprouts, Jerusalem artichok...

 

 

Seafood Stew Recipe with Lobster, Scallops and Clams



When you think of Maine you think of lobster. Shore dinners, lobster bakes, clambakes (which actually center on the lobster), lobster docks and lobste...

 

 

Seared Swordfish with Pasta all'Aglio e Olio



Summer is the time for swordfish in New England, as the fish move northward and the fishing fleet brings fresh fish to our local docks. Grilling it is...

 

 

Shad Roe with Lemon Butter and Capers



Around our house it's not a groundhog's shadow that heralds spring, but rather the appearance of a tattered little handmade sign in the window of our ...

 

 

Shredded Brussels Sprouts with Fresh Herbs



In some of my other sprouts recipes I add in richness, texture and flavor with nuts or bacon but this one is pretty much sprouts forward, with complem...

 

 

Smoked Pork Shoulder



Well, there's nothing easier than this, and it's pretty hard to beat. Boston butt is cheap and the result is irresistible. Some people brine the pork ...

 

 

Smoked Salmon Terrine



This smoked salmon dish is a quick and easy crowd-pleaser...As regular readers know, I'm lucky to live down the road from the Ducktrap River smokehous...

 

 

Smoked Shellfish



When I've got the smoker going I don't like to waste rack space, so the other day when I was doing a smoked pork shoulder I also did some shellfish. I...

 

 

Smoked Shellfish Terrine



I smoke shellfish whenever I have the smoker going and some space on the rack, so sometimes the problem is: what to do with the resulting goodies? Th...

 

 

Smoked Shrimp and Calamari Salad



There are many satisfying ways to serve smoked seafood. This is one of my favorites is this easy, refreshing and addictive salad. A good choice for a ...

 

 

Spaghetti Squash and Shrimp with Lemongrass-Peanut Sauce



Spaghetti squash is a little miracle of a food: low in calories, low in carbs, high on the food satisfaction index, easy to prepare and adaptable to a...

 

 

Spanish-style Fish Stew



There are dozens of recipes for fish soups and stews along these lines. This one that I've adapted over the years from more complex (and authentic) re...

 

 

Spicy Coleslaw



One day about 15 years ago I was making coleslaw and I had the bright idea to add a spicy sauce I'd made for another dish to a conventional coleslaw r...

 

 

Spicy Daikon Radish



What to do with those beautiful but huge daikon radishes in the store? Shredded raw for a salad, cut in sticks and cooked for a soup -– of course. But...