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St. Martin's Press
TODAY
updated 9/28/2005 2:20:22 AM ET 2005-09-28T06:20:22

Dr. Robert Atkins, the father of the low-carb lifestyle, passed away in 2003 but his memory lives on with his Atkins Nutritional Approach — an eating plan touted to rebalance your nutrition so that you improve your energy level, your appearance and gain a sense of well-being. Dr Atkins’ widow and director of the Atkins Foundation, Veronica, was invited on the “Today” show to share a healthy taste from her new cookbook, "Atkins for Life Low-Carb Cookbook." Here are the recipes:

Recipe: Scallops with Lemon-Chive Butter Sauce (on this page)

Recipe: Salmon-Asparagus Crêpes with Swiss Cheese Sauce (on this page)

Recipe: Swiss Cheese Sauce (on this page)

Recipe: Wild Rice, Sausage, and Cherry Stuffing (on this page)
Excerpted from “Atkins for Life Low-Carb Cookbook: More than 250 Recipes for Every Occasion,” by Veronica Atkins, Stephanie Nathanson, and Robert C. Atkins. Copyright © 2004 by Veronica Atkins. Published by St. Martin's Press. All rights reserved. No part of this excerpt can be used without permission of the publisher.

© 2013 MSNBC Interactive.  Reprints

Recipe: Scallops with Lemon-Chive Butter Sauce

Ingredients
  • 2 pounds sea scallops, patted dry (28 scallops)
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons unsalted butter, divided
  • 1 garlic clove, minced (1/2 teaspoon)
  • 1 10-ounce bag baby spinach
  • 1-1/2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons grated lemon zest
Preparation

Season scallops with salt and pepper. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm.

Wipe out skillet and return it to stove over medium-high heat. Add remaining 2 tablespoons butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1 to 2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops.

Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from bottom of pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.

Tips

You use the lemon juice in this recipe before you need the zest, but be sure to remove the zest (that is, the colored part of the peel) from the lemon before you juice it. Once you’ve cut the lemon it’s nearly impossible to zest it.

Serving Size

Servings 4

Recipe: Salmon-Asparagus Crêpes with Swiss Cheese Sauce

Ingredients
  • 1 lemon
  • 6 cups water
  • 1-1/2 teaspoons salt
  • 1 teaspoon peppercorns
  • 1 to 1-1/4 pounds salmon fillet
  • 4 teaspoons unsalted butter, divided
  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces (2-1/2 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups Swiss Cheese Sauce (recipe follows)
  • 12 Herbed Crêpes (see tip)
Preparation

Cut lemon in half; squeeze juice into a large, straight-sided skillet or shallow saucepan. Add water, salt and peppercorns and bring to a boil. Reduce heat to medium-low. Add salmon and simmer until cooked through, about 10 minutes. Transfer salmon to a plate; flake with a fork. Heat oven to 375°F. Butter a 9x13-inch baking dish with 2 teaspoons of the butter.

Melt remaining 2 teaspoons butter in a nonstick skillet over medium heat. Add asparagus and season with salt and pepper; cover and cook, stirring occasionally, until tender, 6 to 8 minutes. Uncover and continue cooking until liquid evaporates, 1 to 2 minutes longer.

Add 1 cup of the cheese sauce to asparagus and bring to a boil. Remove from heat and gently stir in the salmon. Let cool for 5 minutes.

Set crêpes on a flat surface. Spoon 1/3 cup salmon mixture on each crêpe and roll up; set, seam-side down, in baking dish. Cover top of crêpes with remaining sauce and bake until sauce is bubbling and edges are lightly browned, 25 to 30 minutes.

Tips

Blintzes and crêpes are both thin pancakes, rolled with sweet or savory fillings. A crêpe is served just after filling, while a blintz is sautéed before serving.

For Herbed Crêpes, add 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, and 1/4 teaspoon pepper after straining batter.

Serving Size

Servings 6

Recipe: Swiss Cheese Sauce

Ingredients
  • 1 tablespoon ThickenThin not/Starch thickener
  • 1 cup heavy cream
  • 1/4 cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 3 ounces Swiss cheese, shredded (1 cup)
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  • Pinch grated nutmeg
Preparation

Combine thickener and cream in a bowl; let stand for 3 minutes. Meanwhile, bring wine to a boil in a small saucepan and let boil until almost completely evaporated, about 3 minutes. Add broth and thickened cream and return to a boil.

Remove from heat and stir in cheese until melted. Season with salt, cayenne and nutmeg. Use right away or cover and refrigerate for up to three days.

Tips

If you’ll be making this sauce to serve with chicken, replace the clam juice with lower sodium chicken broth.

Serving Size

Servings 6 (1/3 cup each)

Recipe: Wild Rice, Sausage, and Cherry Stuffing

Ingredients
  • 1/3 cup uncooked wild rice, picked over and rinsed
  • 2-1/2 cups water, divided
  • Salt
  • 4 slices low-carb white bread, cut into 1/2-inch cubes
  • 12 ounces sweet Italian sausage
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 celery stalks with leaves, finely diced (1-1/2 cups)
  • 3/4 cup chopped onion
  • 1/2 cup chopped fresh parsley
  • 1/3 cup dried sour cherries
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 to 1-1/4 cups lower sodium chicken broth
Preparation

Combine wild rice, 1-1/2 cups of the water and a generous pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to low, cover, and simmer until tender, 40 to 45 minutes. Drain and set aside.

Heat oven to 350°F. Set bread cubes on a jelly-roll pan in a single layer. Bake, stirring once, until crispy, 10 to 14 minutes. Transfer to a large bowl.

Meanwhile, remove sausage from casing; crumble into a large nonstick skillet over medium heat. Cook, stirring frequently to break up clumps, until cooked through and lightly browned, about 12 minutes. Add to bread.

Return skillet to medium heat; add butter. When melted, add celery and onion; cook, stirring frequently, until tender, about 10 minutes. Add to bread mixture, then stir in parsley, cherries, poultry seasoning, pepper and wild rice. Mix well. Stir in 1 cup of the chicken broth; add more if the stuffing still looks dry.

Transfer the stuffing to a large baking dish. Cover with foil and bake 30 minutes, then uncover and continue baking until lightly browned and heated through, 15 minutes longer.

Serving Size

Servings 8, plus leftovers

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