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Wednesday, August 10, 2011



A colorful mosaic.  I really love this vegetable dish, lowly as it may seem.  To me it is almost like having sweet chutney on my plate.  I have made this recipe forever and a day it seems.  I don't tire of it.

3 tbsp Healthy Butter (45 mL)
1 cup sliced onions (250 mL)
1 red pepper, sliced
1 green pepper, sliced
Sweet Mustard Sauce:
Granular sweetener to equal 1/2 cup sugar (125 mL)
1 tbsp prepared mustard (15 mL)
11/2 tsp Worcestershire Sauce (7 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)

Sweet Mustard Sauce:  In small bowl, combine sweetener, prepared mustard, Worcestershire Sauce, salt and pepper.  Set aside.

In electric wok or large electric skillet, melt Healthy Butter.  Add onions; fry until barely tender 2 minutes.  Add red and green peppers; fry until barely tender 2 minutes.  Stir in Sweet Mustard Sauce until heated through.

Yield:  10 servings
1 serving
52.3 calories
0.7 g protein
3.6 g fat
3.8 g carbs

Variation:  Add 1 cup (250 mL) sliced, raw mushrooms with the onions.
(4.4 g Carbs).

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!


Ann said...

Oooh....YUM! I love onions and peppers together!

Parsley Sage said...

Beautiful! I swear, food totally tastes better when its pretty. I really like the sweet mustard sauce with the splenda :)

Jennifer said...

I agree, Ann.

Jennifer said...

Thanks - it helps. Presentation is not my strong suit but others also inspire me. I'm still learning with my camera. I only recently started taking my own pics.

Much to My Delight said...

Never cooked with splenda before, and am admittedly a little scared. Does it taste all saccharine-y? (Sorry for making up such a ridiculous word...)

Jennifer said...

I have never tasted saccharine. However, some people do get an aftertaste with Splenda - especially in the beginning. I did but not anymore. I like Nevella which is sucralose made by another company. It has probiotics in it.

Splenda is actually much nicer mixed with something like erythritol - the synergy of the two sweeteners is great. But Splenda on its own in baking is good too.