Strawberry Chocolate Torte

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I’m not a big sweets eater, as many of my readers and forum acquaintances know.  But my husband IS!  And since he’s Type 2 diabetic, I do try to fix him low-carb treats so he won’t go and buy the awful junk at the grocery store and bakery that is laden with flour and sugar.   This dessert I created for his Valentine’s Day treat.

The basic chocolate cake batter in this recipe is actually not my recipe.  My inspiration was a recipe posted by a wonderful cook on LowCarbFriends forums named Gwen, known there as The Chicken Lady.  This cake is a testimonial to her incredible cooking skills. I’m very pleased with this chocolate cake!  And I can’t say that about many low-carb chocolate cakes I’ve tried. Despite it looking sinfully rich, it was very light.   I have made no changes to her original cake recipe.  :)

I did bake my cake in ONE 9″ round cake (wax-paper lined) cake pan that is unusually deep (2½”) and the cake rose nearly to the top!  It would bake OK in two standard shallow 9″ cake pans also, but reduce the cooking time if you make that pan change.  You’ll have more trouble slicing it into 4 layers, and might prefer to just do a two-layer final cake instead of three.  Or you could bake the cake in a wax-paper lined stew pot/dutch oven.  That has worked for me many a time.  This cake is not suitable until the berries rung of the Atkins OWL carb reintroduction ladder.  Due to the artificial sweeteners and dairy, this dessert is not be suitable for Paleo-Primal followers without considerable modification.

VARIATION:  Substitute raspberries for the strawberries.

This cake is fairly carb pricey, but if you can’t afford the carbs, you could cut it into 12 pieces, which drops the calories to 527, carbs to 16.88, fiber to 5.88 and net carbs to 11.1.  That’s a wee bit better.  This should be considered a very special occasion treat because it IS so carb pricey.  Be sure if substituting other than liquid sweeteners, to add in those carbs!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

CAKE INGREDIENTS: 

4 c. almond flour
liquid sweetener to equal 2 c. sugar
½ c. granular erythritol (or equivalent of 1/3 cup of sugar)
4 pkts. stevia (equivalent for 8 tsp. sugar)  
½ c. cup cocoa (I used Hershey’s)
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. oil of your choice or melted butter
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

1/16 tsp. glucomannan powder, dusted over cream as you whip it (optional, to help firm up the whipped cream)

14 oz. frozen whole strawberries, thawed and drained of juice, chopped

1 c. fresh strawberries, chopped (or 1 c. more frozen berries, or use all fresh berries)

Sweetener of choice to taste

DIRECTIONS: Preheat oven to 350º.   Mix and beat the wet cake ingredients in a large mixing bowl.   If your almond flour isn’t room temperature, make it so and press out any lumps.  Measure and add in all dry ingredients to the bowl and stir well. Line your cake pan(s) with waxed paper or parchment.  Grease the sides of the pan(s) well.  Pour batter into pan spreading it evenly with a rubber spatula. Tap pan on counter to eliminate air pockets and pop into 350º oven.  Bake for about 60 minutes if using one, very deep pan like I did.  If using two 1″ x 9″ round cake pans, they will cook much faster, in about 25-30 minutes or so.   Toothpick test the center.  It should come out clean and dry when the the cake is done.  Completely cool before attempting to tip cake out onto a board to cut it into layers.  This cake can also be made in a 9×13 pan, cut in half and each half then sliced laterally to form 4 layers (reserve 1 layer for another use as you only need 3 layers for this cake).  All sorts of possibilities with that cake size.

While cake is in the oven, make the frosting:  Whip the cream until thick.  Run the berries through a food processor (or chop coarsely) for a few seconds, but leave them coarse.  Fold the berries into the whipped cream. Sprinkle the glucomannan powder over the mixture slowly, folding after each addition, until all of it has been incorporated.  Taste for sweetness and add your favorite sweetener until it is to your taste.  I can’t begin to tell you how much, because that depends on your berries’ sweet/tartness level.  Chill frosting until cake is totally cool and you have cut it into layers.

Next cut the cake layers:  I sliced the completely cooled cake very carefully with a long-bladed knife, using a piece of cardboard covered with foil to gently slide each layer onto to set aside while I filled/frosted the final creation.  This cake has a firm texture and is not as crumbly as some almond flour cakes. This pleased me very much.  But you still need to be careful, as even firm cakes can break.

Place about 1¼ c. of the frosting on the bottom layer of the cake.  Spread evenly with a rubber spatula, going almost to the edges.  Place the second layer of cake gently on the top and press slightly.  Put another 1¼ c. frosting on this layer and spread it out evenly.  Place the top cake layer on the stack, press slightly and spread all remaining frosting on the top and sides. OPTIONAL GARNISH:  Decorate the top of your cake with fresh strawberry slices, a few strawberry leaves  or perhaps a sliced and “fanned out” single strawberry at the center.  Chill in the refrigerator with plastic wrap on top until ready to cut and serve.

This cake was simply DELICIOUS and I will definitely be making it again!   My thanks to The Chicken Lady for her wonderful chocolate cake recipe.  It truly made my Valentines treat a success!

CONFESSION TIME:  The reason I used both frozen and fresh berries in the topping is I only had one 14 oz. bag of the frozen diced unsweetened berries in my freezer.  I thought that would make enough frosting.  But 1½ c. cream and those berries didn’t make enough frosting to frost the sides of the cake!  So I had to whip up a little more frosting real quick with another cup of cream and berries, so the last batch of frosting had to be made with what fresh berries I had on hand.

NUTRITIONAL INFO:   Makes 10 servings, using the sweeteners specified, each serving contains:

632 calories

57.8 g  fat

20.4 g  carbs, 7.05 g  fiber, 13.35 g  NET CARBS     (17.0 carbs, 5.87 fiber, 12.87 NC if cut into 12 slices)

15.2 g  protein

521 mg sodium

192 mg potassium

52% RDA Vitamin A, 18% B12, 35% C, 10% D, 21% calcium, 40% iron, 11% manganese, 28% phosphorous, 20% riboflavin and 14% selenium

Smoked Gouda Cauliflower

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Click to enlarge

This is one of my older recipes that has proven to be a real winner in my collection. I thought I’d feature it again today as I’m making it for dinner tonight.  It’s one of my favorite cauliflower creations.  The recipe was inspired by one I saw in my copy of Dana Carpender’s 500 Low-Carb RecipesThe original recipe uses cheddar cheese, but I found that switching to Smoked Gouda turned out to be sheer heaven for me.  Smoked Gouda doesn’t melt easily, but once it does, it truly transforms the ordinary into the sublime.  It is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe appears in Volume 1 of Low Carbing Among Friends (click for more info) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page linked above.   You can order Vol. 1 or the entire set here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very creative cooks. You’re going to WANT these fast-selling cookbooks, folks.  GET YOURS TODAY!

INGREDIENTS:

1 medium-large head cauliflower

6 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated or shredded

¼ tsp. coarse black pepper

Dash salt (optional)

Optional:  chopped chives or green onion to top

DIRECTIONS:

Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda (I do not recommend using slices for this.  Grate it to facilitate melting).  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt and pepper if desired, but cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories

15.22 g  fat

6.17 g  carbs

2.4 g fiber

3.77 g  NET CARBS

8.77 g  protein

312 mg  sodium

Peppered Rib Roast

Peppered Rib Roast

Peppered Rib Roast

I often make this for company and holidays.  This is truly my all-time favorite beef marinade and has been since I was in high school.  We invariably have this recipe for Christmas dinner, because we are usually turkey’ed out by then.  This recipe makes enough marinade for an 8 lb. boneless rib roast, which will (after shrinkage) serve 10 nice servings, with some leftover for the most delicious cold roast beef sandwiches you ever had.  I do not recommend reheating this meat, as the marinade gets strong upon reheating, in my opinion.

In the beginning, I only made this roast for large dinner parties and holidays, not because it was hard to make, but because that’s when I tend to purchase, cook and serve rib roasts. But once I realized this marinade could just as easily be used on smaller cuts of beef, we enjoy it much more often now.  I have done it for a  3-4 lb. rib roast, lean piece of boneless chuck, sirloin roasts and individual steaks.  It’s also good on wild game you plan to do on the grill.  It’s a truly unique flavor when cooked over charcoal (not so good oven-cooked though).  It is Atkins friendly (just not Induction friendly, because of the wine).  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) phase to enjoy this wonderful dish.  I guarantee, this is so good you’ll be fighting over who gets the two end slices, just like at my house.  :)

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks.  Any low-carb cook would be proud to serve any of the recipes to family or guests.

MARINADE INGREDIENTS:

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. low-sodium soy sauce, tamari or coconut aminos

1/2 c. dry red wine (burgundy or claret work nicely here)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat on all sides)

DIRECTIONS:

Pound the coarse ground black pepper over all surfaces of an 8 rib roast using the butt of your palm. Use less if doing a small piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:

This recipe really is not good cooked inside in your oven. Not sure why, but it just isn’t.  It seems it is the marriage of the marinade with charcoal smoke that makes this recipe taste divine.  You charcoal the 8 lb. rib roast for about 2 hours over medium charcoal fire, using a rotary spit. If you don’t have one, like me, just turn the meat every half hour to sear all surfaces. Best if not cooked past medium-medium rare stage.  I take mine off at 120º degrees on my meat thermometer and set it on my cutting board for another 10 minutes to “rest”.  A piece of meat this large will continue to climb to around 130º while resting. That’s usually a nice pink medium rare inside.

If doing chuck roast or individual rib steaks with this, cook a 3-4 lb. chuck about 20 minutes on a side for medium rare. Cook the steaks as you usually would.

This is a most unusual taste when grilled outside. It always gets the WOWS when served. Hope you folks will try it. I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home.  :)

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking as there is now raw meat juice int eh marinade.   Calculating how much marinade is consumed is difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste that cling to the surface of the meat (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

Entire batch of marinade has:

131 calories

.7 g. fat

18 g. carbs

4.6 g. fiber

5.5 g. protein

approx. 1070 mg. sodium

15.4 NET CARBS

Perfect Rib Roast

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Well, I made it through yet another Christmas feast!  Now, my husband is sound asleep in his favorite chair so I thought I’d post my favorite method for cooking rib roasts that I used tonight.  It’s how my mother roasted them for years and years and folks, it just doesn’t get any easier or any tastier! This method has never, EVER failed me.  This recipe is suitable for all phases of Atkins, Ketogenic diets and Primal-Paleo if you use coconut aminos.

My roasts are usually bone-in as I think they cook more evenly with the bones in them.  But I do remove them after cooking to make slicing the meat easier.  I served my roast tonight with French-style green beans and a tasty cauliflower mash along with a lovely Grand Marnier fruit salad on the side.  All I can say is……………Mmm. Mmm. Mmm.

We like rib roast medium rare and you can see, it cooked perfectly for me as always.  My roast was 4.5 pounds and after removing the bones, I got 8 nice 8-oz. servings (3/8″ thick slices) from the hunk of lean meat remaining.   My little rat terrier got one of the meaty bones for her Christmas dinner.  She was in sheer heaven.  :)  No doubt, my husband will eat the other one for lunch tomorrow.  He just loves to gnaw the bones.

INGREDIENTS:

4½ pound beef rib roast (I usually buy bone-in and allow 1# to serve 2 people when buying)

1 T. coconut aminos, tamari or low-sodium soy sauce

½ clove garlic (or 1/4 tsp. garlic powder

¼-1/3  tsp. coarse cracked black pepper

DIRECTIONS:  Preheat the oven to 325º.  Place the roast on a cutting board or right in your roasting pan if you prefer.  If using fresh garlic, the first step is to cut your clove in half and rub the cut surface all over the surfaces of the meat (all sides, including the bony side).   If not using fresh garlic, step 1 is to drizzle the coconut aminos or soy sauce over the meat surfaces and rub it in with your fingers.  Step 2 is to sprinkle the garlic powder on the meat surfaces.  Last, sprinkle the black pepper all over the meat surfaces.  Place roast bone side down in your roasting pan.  Roast at 325º for 15 minutes to the pound.

Check center of the roast with a meat thermometer (be sure the thermometer tip isn’t touching bone).  The meat is rare at an internal temperature of 115º; medium rare at 120º; well done at 125º and probably overcooked and “dead” (dry and tough) at 130º or higher.   I personally think it is a crime to eat such a wonderful cut of meat well done, but to each his own preferences.    Since we like our rib roast medium rare, I always take it out of the oven when it reads (115º rare) as it will continue to cook as you let it sit on the counter for 5 minutes before carving.  You don’t want to bypass the sitting period or the minute you start slicing, all the wonderful juices will ooze out onto the cutting board and be wasted.  Carve off the bones and set aside.  Carve up 8 nice 3/8″ slices and serve at once.

I like to deglaze the roasting pan with a dab of water over low heat while the meat is “sitting”. Just stir to get up all the brown bits to make your “au jus” sauce.  Add a dash of salt and pepper to the juice if needed.  Serve your roast with horseradish sauce if desired.  My recipe for that sauce is here:  Horseradish Sauce

NUTRITIONAL INFO:   Makes eight 8-oz.servings (plus the meaty bones leftover).  Each 8-0z. slice contains:

846 calories

69 g  fat (less if you trim all visible off as you eat)

.7 g  carbs, .2 g  fiber, .5 g  NET CARBS

52 g  protein

209 mg sodium

671 mg potassium

35% RDA Vitamin B6, 220% B12, 23% copper, 169% iron, 15% magnesium, 59% niacin, 56% phosphorous, 40% riboflavin, 88% selenium, 15% thiamin, 163% zinc

Gluten-Free Grain-Free Pizza Crust

Click to enlarge (easily picked up to eat with hands)

Click to enlarge (easily picked up to eat with hands)

Finally a pizza crust I’m really proud of!  It’s tasty, sturdy enough to be eaten with your hands, and best of all, it has NO WHEAT FLOUR or GRAINS in it!  I no longer eat wheat, after reading Dr. William Davis’ Wheat Belly.  This recipe is VERY close to my older Carbquick pizza crust recipe, but this one has an even better texture!    I’m most pleased with this crust and think you’ll like it!  This recipe is OK once you reach Phase 2 OWL of Atkins.   It would be OK for Primal folks that eat occasional dairy, but it is not suitable for Paleo.

So many gluten-free recipes like this can be found in the popular Low Carbing Among Friends cookbooks by international author Jennifer Eloff and a host of other talented low-carb cooks.  Get your set today at Amazon or here:  http://amongfriends.us/

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan or pizza pan with parchment paper.  I use a pizza pan that has air circulation holes in it. Scrape the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a circle that is roughly 13½” in diameter. Batter will be about ¼” thick.  Pop crust into a 350º oven and bake for about 20 minutes and remove.  Slide the parchment paper out from under the crust so air will flow to the bottom and it will brown nicely.  Add sauce, cheeses and toppings of your choice.  Pop back into oven and bake an additional 20 minutes or so.

Click to enlarge (before toppings)

Click to enlarge (before toppings)

NUTRITIONAL INFO:   Cutting into 8 slices, each contains: (does not include toppings)

168 calories

12.95 g  fat

3.29 g  carbs, 1.73 g  fiber, 1.73 g  NET CARBS

11.3 g  protein

214 mg sodium

70 mg potassium

13% RDA Vitamin B12, 11% calcium, 120% phosphorous, 11% selenium.

Gluten-Free Grain-Free Focaccia

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I no longer eat wheat flour or soy, therefore Carbquick, containing both, is now off my shopping list.  This new gluten-free bread I just developed just blew away my former “best” bread recipes!  It has a lovely bottom and top crust and is not crumbly like so many low-carb breads.   A piece hot from the oven with butter is amazingly good!  It toasts pretty well and makes great deli-style or grilled cheese sandwiches!  No flax taste either!  I will definitely explore other uses, both savory and sweet.  Already found out it makes a wonderful pizza crust: http://buttoni.wordpress.com/2013/04/23/gluten-free-grain-free-pizza-crust/ and great sandwich buns as well:  http://buttoni.wordpress.com/2013/05/12/gluten-free-grain-free-sandwich-buns/  It makes wonderful “bagels”, muffin top buns and muffins, as seen below.  You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

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This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:  http://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook: 

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NUTRITIONAL INFO:   Makes 9 large slices, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

65 mg potassium

12% RDA Vitamin B12, 10% calcium, 18% phosphorous, 10% selenium.

Lupin Lemon Cookies

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This was my very first experiment with lupin flour.  I only recently learned it existed!  I also discovered it is extremely low in carbs (12 g carbs and 11 g fiber or 1 net carb per ¼ cup!!).  My husband is VERY picky about desserts, doesn’t low-carb 100% and quite honestly, hasn’t liked all the cookies I’ve made in the last 4 years since I began my low-carb journety.  Well, tonight, he sampled these and said “Yeah, those are pretty good” and scarfed down several more (as did I)!

I’m proud to let my readers know this recipe appears in Vol. 4 of Jennifer Eloff’s Low-Carbing Among Friends cookbook ON SALE NOW!  Her cookbooks are a collections of easy, tasty, gluten-free recipes by a group of some of the most talented, creative low-carb chefs on the web!  Get your’s today!   http://amongfriends.us/ or at Amazon.com

These chewy, lemony cookies are DELICIOUS!  They’re soft in the center (but not crumbly) and slightly chewy on the edges and bottoms where they brown (even chewier on day 2!).  I attribute the chewiness to the imitation honey.  These have no funny bean taste often associated with lupin flour and they were just as good as any traditional lemon cookie I’ve ever eaten.  Lupin flour makes a final product that is fairly yellow in color, but that’s not a problem for lemon cookies, lemon cakes, yellow cakes or cornbread.  I’m looking forward to further experimentation with this flour, both for sweets and savory uses.  This recipe would not be suitable until the legume level of the Atkins carb ladder.  It is not suitable for Paleo or Primal lifestyles.  I obtained my lupin flour from Fooducopia, linked on the main Lopino website:  http://www.lopino.com/product/21 and it is also now available at Netrition.com.

NOTE:  People who are allergic to peanuts should proceed with caution with regards to lupin flour.  Read here for more information:  http://www.foodnavigator.com/Science-Nutrition/Lupin-flour-and-allergic-reactions-case-building-continues  I am NOT allergic to peanuts, however since creating this lemon cookie recipe, and a few other baked goods, I have discovered I am highly sensitive to lupin flour!  I will therefore not be able to do further experimentation with it.  But I chat with others who are having GREAT baking successes with it.  :)

INGREDIENTS:   

1 c. almond flour

1½ c. lupin flour

2 tsp. baking powder

¼ tsp. sea salt

1 c. Splenda (equivalent liquid sucralose will lower carbs even more!)

¼ c. erythritol

¼ c. sugar-free honey (I use Honey Tree brand from Walmart)

2 eggs, beaten

1 stick unsalted butter, softened

Juice of 1 lemon

Zest of 1 lemon

1/8 tsp. Boyajian Lemon Oil (optional)

DIRECTIONS:  Prepare 2 cookie sheets with either parchment paper (or silicone sheets).  Preheat oven to 350º.  I couldn’t quite get all mine on two pans and had to bake the last 5-6 on a second go round.  Mix the almond meal, lupin flour, baking powder and salt in a medium mixing bowl.  In a large mixing bowl, whip the softened butter with a rubber spatula until smooth (or use an electric mixer if you prefer).   Add the sweeteners of your choice and whip until well-blended.  Next add the beaten eggs and beat until smooth.  Slowly add the dry ingredients to the egg-butter mixture, beating until smooth between each addition.  The batter will be too thick to roll into balls, so just spoon up in 1″ balls or with a small dough scoop.  They spread a little during cooking, but I only placed mine about 1½” apart.  Press the blobs of dough with your fingers to about ½” thick.  If desired, press a pecan in some of them; or sprinkle a few with unsweetened coconut pressed down.  Those flavor “extras” are NOT calculated below in stats, however.  Pop into preheated 350º oven and bake for about 20 minutes, or until lightly browned along edges and on tops.  Remove from oven and place on towel to cool.  Store totally cooled cookies in airtight containers or plastic zip bags.

NUTRITIONAL INFO:  Makes 36   2″ cookies, each cookie contains: (not including pecans or coconut toppings)

60.7 calories

4.7 g  fat

3.63 g carbs, 2.24 g fiber, 1.47 g NET CARBS (.87 NC using liquid sucralose)

3.04 g  protein

43 mg sodium

45 mg potassium

Strawberry Chocolate Torte

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Click to enlarge

I’m not a big sweets eater, as many of my readers and forum acquaintances know.  But my husband IS!  And since he’s Type 2 diabetic, I do try to fix him low-carb treats so he won’t go and buy the awful junk at the grocery store and bakery that is laden with flour and sugar.   This dessert I created for his Valentine’s Day treat.

The basic chocolate cake batter in this recipe is actually not my recipe.  My inspiration was a recipe posted by a wonderful cook on LowCarbFriends forums named Gwen, known there as The Chicken Lady.  This cake is a testimonial to her incredible cooking skills. I’m very pleased with this chocolate cake!  And I can’t say that about many low-carb chocolate cakes I’ve tried. Despite it looking sinfully rich, it was very light.   I have made no changes to her original cake recipe.  :)

I did bake my cake in ONE 9″ round cake (wax-paper lined) cake pan that is unusually deep (2½”) and the cake rose nearly to the top!  It would bake OK in two standard shallow 9″ cake pans also, but reduce the cooking time if you make that pan change.  You’ll have more trouble slicing it into 4 layers, and might prefer to just do a two-layer final cake instead of three.  Or you could bake the cake in a wax-paper lined stew pot/dutch oven.  That has worked for me many a time.  This cake is not suitable until the berries rung of the Atkins OWL carb reintroduction ladder.  Due to the artificial sweeteners and dairy, this dessert is not be suitable for Paleo-Primal followers without considerable modification.

VARIATION:  Substitute raspberries for the strawberries.

This cake is fairly carb pricey, but if you can’t afford the carbs, you could cut it into 12 pieces, which drops the calories to 527, carbs to 16.88, fiber to 5.88 and net carbs to 11.1.  That’s a wee bit better.  This should be considered a very special occasion treat because it IS so carb pricey.  Be sure if substituting other than liquid sweeteners, to add in those carbs!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

CAKE INGREDIENTS: 

4 c. almond flour
liquid sweetener to equal 2 c. sugar
½ c. granular erythritol (or equivalent of 1/3 cup of sugar)
4 pkts. stevia (equivalent for 8 tsp. sugar)  
½ c. cup cocoa (I used Hershey’s)
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. oil of your choice or melted butter
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

1/16 tsp. glucomannan powder, dusted over cream as you whip it (optional, to help firm up the whipped cream)

14 oz. frozen whole strawberries, thawed and drained of juice, chopped

1 c. fresh strawberries, chopped (or 1 c. more frozen berries, or use all fresh berries)

Sweetener of choice to taste

DIRECTIONS: Preheat oven to 350º.   Mix and beat the wet cake ingredients in a large mixing bowl.   If your almond flour isn’t room temperature, make it so and press out any lumps.  Measure and add in all dry ingredients to the bowl and stir well. Line your cake pan(s) with waxed paper or parchment.  Grease the sides of the pan(s) well.  Pour batter into pan spreading it evenly with a rubber spatula. Tap pan on counter to eliminate air pockets and pop into 350º oven.  Bake for about 60 minutes if using one, very deep pan like I did.  If using two 1″ x 9″ round cake pans, they will cook much faster, in about 25-30 minutes or so.   Toothpick test the center.  It should come out clean and dry when the the cake is done.  Completely cool before attempting to tip cake out onto a board to cut it into layers.  This cake can also be made in a 9×13 pan, cut in half and each half then sliced laterally to form 4 layers (reserve 1 layer for another use as you only need 3 layers for this cake).  All sorts of possibilities with that cake size.

While cake is in the oven, make the frosting:  Whip the cream until thick.  Run the berries through a food processor (or chop coarsely) for a few seconds, but leave them coarse.  Fold the berries into the whipped cream. Sprinkle the glucomannan powder over the mixture slowly, folding after each addition, until all of it has been incorporated.  Taste for sweetness and add your favorite sweetener until it is to your taste.  I can’t begin to tell you how much, because that depends on your berries’ sweet/tartness level.  Chill frosting until cake is totally cool and you have cut it into layers.

Next cut the cake layers:  I sliced the completely cooled cake very carefully with a long-bladed knife, using a piece of cardboard covered with foil to gently slide each layer onto to set aside while I filled/frosted the final creation.  This cake has a firm texture and is not as crumbly as some almond flour cakes. This pleased me very much.  But you still need to be careful, as even firm cakes can break.

Place about 1¼ c. of the frosting on the bottom layer of the cake.  Spread evenly with a rubber spatula, going almost to the edges.  Place the second layer of cake gently on the top and press slightly.  Put another 1¼ c. frosting on this layer and spread it out evenly.  Place the top cake layer on the stack, press slightly and spread all remaining frosting on the top and sides. OPTIONAL GARNISH:  Decorate the top of your cake with fresh strawberry slices, a few strawberry leaves  or perhaps a sliced and “fanned out” single strawberry at the center.  Chill in the refrigerator with plastic wrap on top until ready to cut and serve.

This cake was simply DELICIOUS and I will definitely be making it again!   My thanks to The Chicken Lady for her wonderful chocolate cake recipe.  It truly made my Valentines treat a success!

CONFESSION TIME:  The reason I used both frozen and fresh berries in the topping is I only had one 14 oz. bag of the frozen diced unsweetened berries in my freezer.  I thought that would make enough frosting.  But 1½ c. cream and those berries didn’t make enough frosting to frost the sides of the cake!  So I had to whip up a little more frosting real quick with another cup of cream and berries, so the last batch of frosting had to be made with what fresh berries I had on hand.

NUTRITIONAL INFO:   Makes 10 servings, using the sweeteners specified, each serving contains:

632 calories

57.8 g  fat

20.4 g  carbs, 7.05 g  fiber, 13.35 g  NET CARBS     (17.0 carbs, 5.87 fiber, 12.87 NC if cut into 12 slices)

15.2 g  protein

521 mg sodium

192 mg potassium

52% RDA Vitamin A, 18% B12, 35% C, 10% D, 21% calcium, 40% iron, 11% manganese, 28% phosphorous, 20% riboflavin and 14% selenium

Pork Patties with Bacon

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Click to enlarge

I’m always trying to come up with new recipes for quick meat patties for lunch.  Today’s mélange came out particularly tasty so I thought I’d share it with my readers.  It was on the table in 15 minutes once the meat hit the skillet.  The sauce you see in the pic is optional, but Southern girl that I am, I like gravy on just about everything.  :)  You can experiment with other spice blends in these patties if you have one you are fond of. This dish would be  suitable for all phases of Atkins and Primal-Paleo as well.

INGREDIENTS:

1 lb. lean ground pork

1 large egg. beaten

1½ oz. finely minced onion

1/3 c. finely chopped celery

4 oz. bacon, chopped fine

3/4 tsp. your favorite lemon-pepper (I use Victoria Gourmet No-Salt Lemon Pepper)

Dash poultry seasoning

3 T. finely chopped parsley

Dash black pepper

DIRECTIONS:  Lightly brown chopped bacon in a non-stick skillet over medium-high heat.  Add onion and celery and saute until tender.  Remove and spoon the sauteed veggies into medium mixing bowl.  Add meat to the bowl along with all remaining listed ingredients.  With fork or hands, mix all together until well blended, much as you would a meatloaf.  Divide into 4 equal portions and form into four (roughly 4-oz.) patties.  Brown the patties in the same skillet you were using over medium-high heat until golden on each side and they are fully done (no longer oozing pink juices). These patties can either be served plain or you can make a little sauce of your choosing in the same skillet you browned the meat in.  The one pictured was simply ¼ c. heavy cream, 2 T. water and 2 T. white or rose wine added to that skillet and simmered on low, scraping up “brown bits” off the bottom of the skillet. This would also be good as a sandwich on your favorite low-carb sandwich bun.

NUTRITIONAL INFO:   Makes 4 large patties, each contains (not including any sauce you might add):

452 calories

38 g  fat

1.5 g  carbs, .3 g fiber, 1.2 g  NET CARBS

28.2 g  protein

325 mg sodium

440 mg potassium

35 %  RDA Vitamin B6, 48%  B12, 10% copper, 18% iron, 9% magnesium, 43% niacin, 40% phosphorous, 33% riboflavin, 68% selenium, 84% thiamin, 37% zinc

Dumplings

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Click to enlarge

For those who miss dumplings and noodles, here ya go!  Only took me 4 years! :)

When you can’t have flour, it’s really really hard to make dumplings that will hold together during cooking. I’ve used almond flour, coconut flour, flax meal and a variety of alternate flours.  You name it and I’ve probably tried that alternate flour to make a dumpling.  This is no easy low-carb feat.  I wanted a similar taste and similar mouth feel as the dumplings I made before my low-carbing days.  All attempts thus far have been mediocre, at best.

Somewhere on the net a year or so ago, on some forum (probably Low Carb Friends, but not sure), someone mentioned they made dumplings with glucomannan powder.  Not being at all familiar with this product, I ordered some from Netrition.com and began to experiment.  Its gel-like, fibrous qualities lend themselves to a dumpling, providing structure and texture.  It is also useful for thickening gravies, sauces and puddings.  I’ve even found a tad of this stuff enhances low-carb cake, cookie and bread baking results, both in volume and texture.  I’d love to give credit to my inspiration on this recipe, but I must admit I failed to write down the name of the person who’s ingenious idea this really was.  But I’m thankful they triggered off some experimentation that has paid off!

If you’re not familiar with glucomannan powder, it comes from the Konjac tuber, and is used to make shirataki noodles seen in Asian menus.   It can be used as a binding agent in some recipes.  It is virtually a zero carb food, in that the fiber content is so high, it virtually negates the few carbs it contains as fiber is indigestible and passes right out of the system with zero blood sugar impact.   Most importantly, glucomannan adds the structure and elasticity needed for dumplings and noodles.  So I began experimenting.

I’m getting more comfortable using this tricky ingredient and have finally come up with a “dumpling” that feels and almost tastes like my dumplings of old.  This will now be my go-to low-carb dumpling recipe.  As you can see in the pic above, they hold together nicely during very gentle simmering (unlike all previous attempts), and the gluc powder also slightly releases in to the broth to thicken it as well!  NICE!

These were the best low-carb chicken and dumplings I’ve had in 4 years!  My husband gave these dumplings two thumbs up today, and he’s pretty picky.  They don’t have much taste, but pick up the flavor of whatever broth you cook them in.  The carb count for these dumplings is simply amazing!  Guilt free dumplings at last!!  YAAAAAAY!

The recipe posted elsewhere on my site for chicken and dumplings is good, don’t get me wrong.  But you have to bake the rolls separately for that recipe.   With this dumpling recipe, I can stir the ingredients together, drop them into the broth, and the dumplings are simmering immediately!  Much easier!  And you regular readers know I’m really in to EASY cooking.

These made up smaller work nicely in  soups and I have made small, oblong shapes for marvelous gnocchi served in rich cream sauces.  Some more adventurous cooks at Low Carb Friends forums are even using pasta extruders and coming up with all kinds of noodle shapes for this dough!  But I don’t own an extruder and probably wouldn’t go to that much trouble for noodles.  Just being very honest.  I’m a lazy cook. :)

These dumplings are not suitable until the grains rung of the Atkins OWL ladder due to the oat fiber, but omitting it is just not an option for good results.   I’m very proud to have developed a dumpling recipe that many who have tried freely admit fills a dumpling/noodle void in their low-carb lifestyles.  :)  This recipe isn’t 100% gluten-free and thus does not appear in Jennifer Eloff’s wonderful Low Carbing Among Friends cookbooks.  You’ll find many tasty and easy to cook recipes in her cookbooks any hostess would be happy to serve to family or guests. Check out some of those tasty dishes here:  LCAF Cookbook Facebook Page.

INGREDIENTS:

3/4 tsp. baking powder

1½ T. glucomannan powder (Konjac powder)

1½ T. oat fiber (NOT certified gluten-free)

1/8 tsp. salt

¼ c. +2 T. water

1 extra large or jumbo egg, beaten

If you prefer a firmer dumpling, either reduce the baking powder to 1/2 tsp or add 1/2 tsp. coconut flour to the dry ingredients.  I cooked one batch using coconut flour and it did have this effect.  But I prefer softer dumplings so I make mine as written above.

VARIATION:  Add 1-2 T. finely chopped parsley to the dry ingredients

DIRECTIONS:   Beat the egg in a small bowl with a fork.  Add the water and beat until well blended.  On a paper plate or in another bowl, mix the dry ingredients well.  Slowly sprinkle the dry ingredients into the wet, stirring with a fork or whisk.  Switching to a rubber spatula, stir and begin to fold the slowly thickening mixture over and over itself until it is a contiguous batter and eventually turns into a thick, almost dry dough.  I let mine sit by the stove 2-3 minutes.  Then, using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm.  This step is important:  roll them slightly into a ball shape.  If you just drop them directly into the broth from the spoon without rolling, they tend to fall apart in the broth during cooking, invariably.  Or using your hands, roll the dough into ropes on plastic wrap and cut into short lengths for gnocchi, if that’s your pleasure.

Drop the dumplings/gnocchi into gently simmering broth or soup and cover.  Reduce heat to medium-low.  This is IMPORTANT, as you don’t want to “rough up” these delicate babies. From the time you cover the pot, set timer for exactly 10 minutes (only 8 minutes for small gnocchi).  I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are simmering to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during this 10 minutes.  After 10 minutes, lift the lid and VOILA!!  They’re done!  You may have to thicken the stock further depending on your personal preference, but the dumplings themselves usually take care of thickening for you.

NUTRITIONAL INFO:  Makes 12 medium-large 1½” dumplings, each contains:

7.17 calories

.49 g  fat

1.38 g  carbs, 1.29 g  fiber, .1 g  NET CARBS

.61 g  protein

55 mg sodium

6.5 mg potassium

Jalapeno Cheese Bread

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click to enlarge

I’ve been wanting to try my hand at a low-carb jalapeno cheese bread and finally got around to it.  I must say my first experiment turned into a delightfully tasty bread!  For some reason, this bread is better when completely cooled rather than right out of the oven.  Not sure why, but many low-carb baked goods just are!  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is acceptable for Keto diets. It is suitable for Primal diners, if you eat occasional dairy, but not acceptable for Paleo.

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I discovered that leftovers make an outstanding cornbread stuffing!!  Muffins will only take about 15-20 minutes to cook.

I chose to use fresh jalapeno, but will try my next batch using pickled jalapenos to see which I like best.  Those that like their jalapeno bread “hotter” may want to use 2 jalapenos.  My husband and I don’t like it too hot.  :)

The corn flavoring I used to buy was Superior Products brand, which I last bought direct from Superior Products.  Sadly they have gone out of business.  The only place I had found their products is a website that has since been hacked, so it would appear this is a thing of the past in my cooking pantry.  This indeed saddens me.  Only place I’ve seen corn flavoring since is at Naturesflavors.com .  But I haven’t tried it myself yet (I haven’t used up my old stuff yet) to know how it compares in taste to the Superior Products Brand, which was amazingly good.

For many more delicious low-carb bread recipes, visit the Facebook page for the best-selling cookbooks, LOW CARBING AMONG FRIENDS by Jennifer Eloff and several other very talented cooks, including well-known George Stella!  There you’ll see a preview of the many recipes you will find in this wonderful 5-volume set.  Have no fear, they are also available individually, in regular or coil-bound.  Order your today at Amazon or here.

DISCLAIMER:  I do not receive remuneration for this book promotion nor for the inclusion of my recipes therein.  I do so simply because they are great low-carb tools to have in your low-carb toolbox.  Nice to have them at your fingertips.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. grated cheese

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  So I can easily get 10 very thick slices out of a loaf.

click to see in my 4x12" x-long loaf pan

click to see in my 4×12″ x-long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend.   Add all liquid ingredients to the mixing bowl and stir to blend.    Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings and serve warm.

SPECIAL NOTE:  This bread makes an outstanding “cornbread” stuffing for your holiday turkey as well, with or without that corn flavoring!

NUTRITIONAL INFO:  Makes 10 large slices, each contains: (calculated using 1 c. cheese only)

242 calories

21 g fat

6.2 g  carbs, 3.2 g  fiber, 3.0 g  NET CARBS

9.95 g  protein

386 mg sodium

85 mg potassium

18% RDA Vitamin B12, 11% calcium, 19% iron, 17% phosphorous, 16% riboflavin, 19% selenium

Best Banana Bread

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Click to enlarge

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe at Sugar Free Low Carb Recipes seen here:  http://www.sugarfreelowcarbrecipes.com/?p=3044 .  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this promotion, nor for the inclusion of any of my recipes therein.  I promote them simply because they are GREAT low-carb cookbooks!

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick unsalted butter, melted

3 T. coconut oil, liquified

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories

12 g  fat

5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS

4.24 g  protein

90 mg sodium

78 mg potassium

10% RDA Vitamin A, 12% B12, 11% iron, 10% phosphorous, 10% riboflavin and 13% selenium

Peppered Bacon Cheese Bread

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click to enlarge

I’ve been wanting to try out the Paleo Bread recipe on Elana’s Pantry blog and finally got around to it.  But of course, I tweaked it up front, as I always do bread recipes, adding 3 flavor ingredients that turned it into a delightfully tasty breakfast!  Hubby and I both liked this new morning treat.  I did eliminate the honey in the original recipe, as I didn’t want any sweetness to the bread at all.  I also increased the baking soda slightly and eliminated the salt, as cheese and bacon have enough in them I felt.  Otherwise, the basic batter was the same as her version.  Adding the peppered bacon and cheese makes this so delicious.  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is suitable for Primal diners, if you eat occasional cheese.   Omit the cheese to make this suitable for Paleo.  This batter cooks up nicely as as biscuits or muffins, as the crust is particularly nice on this bread.  Muffins or biscuits will only take about 15-20 minutes to cook.

You’ll find many more delicious bread recipes to try in Low Carbing Among Friends , a series of cookbooks by Jennifer Eloff and other talented low-carb kitchen gurus.  You can order from Amazon or direct.  DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because these chefs have brought together a marvelous collection of easy, tasty recipes for you.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. grated cheese

4 oz. lean bacon, chopped

Coarse black pepper

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan and set aside.  I use a non-standard size non-stick loaf pan that is 4½” wide, 2½” deep and 12″ long.

Click to enlarge

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Chop bacon and brown in skillet with black pepper shaken all over it (I didn’t measure the pepper, but I’d guess about ¼ tsp. total).  When bacon is done, set aside to cool a few minutes.  While it cools, add all liquid ingredients to the mixing bowl and stir to blend.  Add cooked bacon and stir one last time to blend bacon evenly throughout batter.  Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Mine took an additional 5 minutes to get done in the center.  Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and tip out onto a cutting board. Slice into 10 servings and serve warm.

NUTRITIONAL INFO:  Makes 10 large slices, each contains:

293.6 calories

26.0 fat

6.16 g  carbs, 3.18 g  fiber, 2.88 g  NET CARBS

11.24 g  protein

481 mg sodium

106 mg potassium

Almond-Flax Crackers

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Click to enlarge

I came across a cracker recipe on Food Lover’s Kitchen website recently that I wanted to try:  http://beta.primal-palate.com/recipe/herb-crackers/.    I baked them first as written and didn’t care for the oregano or the cumin in them.  They were also way, way too salty for us.  Flax itself carries a sodium load and I rarely have to add salt to anything made with flax.  Texture was overall very good for these crackers.  Brittle and crisp, especially the browner crackers that were around the outer edges of the pan. But even those in the center of the pan were pretty crisp.

I decided to bake a second batch, majorly reducing the salt and substituting finely chopped dried rosemary for the oregano and cumin.  VOILA! Those were magical for MY palate.  Not too salty either.  I’m very pleased these will stay crisp all week long just in a ziploc bag on the counter!

Today, I baked them a third time, again leaving out the herbs and spices, just using the onion powder and less garlic powder, allowing the black pepper flavor to really come through.  I REALLY think this will be a more versatile, more neutral low-carb cracker for me, that will not “conflict” with spices in soups and entrees I might be having them with.  I’ve baked so many different cracker recipes that mix almond flour and flax meal, but this ratio on those two key ingredients is JUST RIGHT!  I can see this recipe is going to be one I have again and again (I’ve already baked it 3 times in two weeks!!).   I’m so glad my non-low-carb, non-paleo husband likes these also!  So my sincere thanks to Primal Palate for sharing this basic recipe.  These crackers, excellent with cheese, butter, soup or whatever, are suitable for Paleo, Primal and are suitable for Atkins diners once you reach the OWL (on-going Weight Loss) phase.

INGREDIENTS:

2 c. almond flour

1 c. flax meal (I use a 50:50 mixture of dark and golden)

2 tsp. onion powder

½ tsp. garlic powder

¼ tsp. salt

2 tsp. coarse black pepper (this is the magical ingredient that makes these so good)

2 T. Extra Virgin Olive Oil

2 eggs, beaten (or 3 egg whites if you prefer a crisper cracker)

VARIATIONS:  Any herb(s) you like along with onion and garlic powder, any combination of grated cheeses with or without onion/garlic powders, rosemary and onion powder, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder and any combination of these things that suits your fancy.  I’m looking forward to trying out all these possibilities over time.   :)

DIRECTIONS:   Preheat oven to 350º.  Line a sided sheet pan with parchment.  Mine is 11½ x 17″.  Measure all dry ingredients into a large mixing bowl.  With a fork, beat in the two eggs and olive oil until the mixture is moist throughout.  Crumble the dough evenly over the parchment lined pan.  Then, using plastic gloves or baggies on your hands press the dough evenly into the pan, trying to achieve the same thickness throughout.  If you have a straight sided glass, you can even roll the dough out for a smoother surface, but this isn’t really necessary.  This will take you a few minutes. Score into 48 crackers (8 x 6) with a straight edge knife.  Pop into preheated oven and bake for 15-16 minutes.  They will brown around the edges of the pan faster and you may have to remove outer crackers as they bake.  Don’t over brown as flax products can get a burned taste real fast if over-browned.    Cool and break apart along score lines.  When thoroughly cool, store in ziploc bag at room temperature.

NUTRITIONAL INFO:   Makes 48 crackers, each cracker contains:

33.2 calories

2.84 g  fat

1.37 g  carbs, .93 g  fiber, .44 g  NET CARBS

1.1 g  protein

15.2 mg sodium

23.3 mg potassium

Paleo Pot Pie

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Click to enlarge

I was wanting to use some leftover baked chicken breast meat for dinner tonight and my husband voted for chicken pot pie.  I have a pot pie recipe on my site already that is Atkins suitable, but it has Carbquick in it and therefore I can no longer eat that one.  I told hubby “I don’t think I can do that and stay true to my new Paleo way of eating.”   Then I thought about it a few minutes and realized I just might be able to pull it off so that it would be tasty, satisfy his desire for one of his comfort foods and meet all Paleo recommendations.  AND I DID!  MIKEY LIKED IT!!!!   :)

This dish is suitable for anyone who is at the nuts and seeds rung of the Atkins OWL ladder or who follows a Paleo-Primal program.  The nutritional stats below are very impressive, making it a most nutritious dinner! This would also be good made with turkey or rabbit.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

FILLING INGREDIENTS:

2 c. homemade chicken stock

1 1/3 c. carrot, diced

1 1/3 c. red radishes, diced

½ c. red bell pepper, diced

1½ c. green beans, cooked and chopped a bit

½ tsp. red palm oil (for yellow color)

2 c. chicken breast, cooked, diced

½ tsp. glucomannan (Konjac) powder (or your favorite thickener)

Dash black pepper

3 T. coconut cream

3 T. homemade mayo

Dash olive oil to grease baking dish

TOPPING INGREDIENTS:

1 c. almond flour

2 T. butter or ghee, softened

1 whole egg

1 T. coconut cream or coconut milk

DIRECTIONS:  Pour chicken stock into 4 qt. saucepan.  Add diced carrot and radish.  Bring to boil and simmer until almost tender.  Add bell pepper and cook until it is just softened a bit.  Turn off fire and add chopped green beans.  Stir in coconut cream and mayo.  Dust the glucomannan powder (or whatever thickener you prefer) evenly over the broth and stir quickly to disperse into the sauce.  Sauce should begin to thicken right up.  Add black pepper and stir to blend all ingredients.  Preheat oven to 350º. Grease an 8×11 baking dish with a bit of olive oil and pour chicken filling into the dish.  Set aside while you make the topping.

In a small bowl, measure the almond flour.  With a fork, beat in the soft butter, then the egg and finally the coconut cream or coconut milk.    It will form a medium thick dough.  With the fork and a spoon, drop small dots of the dough evenly all over the top of the chicken filling.  Pop into the preheated 350º oven for about 40 minutes or until bubbly and slightly browned on top.  This is nice served with a green salad.  ENJOY!

NUTRITIONAL INFO:  Makes 5 nice 1¼ cup servings, each containing:

426 calories

33 g fat

12.5 g  carbs, 5.56 g  fiber, 6.94 g  NET CARBS

24.3 g   protein

382 mg sodium (less if there is no salt in your broth)

475 mg potassium

58% RDA Vitamin A, 33% B6, 31% B12, 45% C, 15% E, 16% copper, 37% iron, 11% magnesium, 13% manganese, 48% niacin, 34% phosphorous, 30% riboflavin, 48% selenium, 17% zinc

Peggy’s Fluffy Pancakes

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Click to enlarge

This is basically my Blueberry Pancake recipe minus the blueberries.  I can clearly see that this will now be my go to low-carb pancake recipe.  Even my picky husband says this tastes just like the real deal.  I might add this is my lowest CALORIE pancake recipe, for those watching caloric intake closely like I do now to get my last 18# off.   These rise nicely and come out light and fluffy, hence their name.  This recipe is not suitable until you reach the grains rung of Atkins OWL Phase 2.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection. Order your set of cookbooks (also available individually) TODAY from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose

1 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (FYI: I actually use ½ c. + ½ c. Carbquick, but I do not have gluten issues)

2 tsp. baking powder

2 tsp. oat fiber (omit if gluten free)

1 T. flax meal

DIRECTIONS:   Measure and mix well all dry ingredients in a medium bowl. Beat in eggs and other liquid ingredients.   Dip by ¼ c. scoops onto heated, oiled hot griddle or skillet.  When bubbles form on top, flip and brown second side. I get seven 3-4″ pancakes out of this batter.  Serve with your favorite sugar-free maple syrup (I use Cary’s).

NUTRITIONAL INFO:  Makes 7 pancakes, each contains:

95 calories

7.24 g  fat

9.44 g  carbs, 6.73 g  fiber, 2.71 NET CARBS

7.74 g  protein

174 mg sodium

484 mg potassium

26% RDA phosphorous

Sock-it-to-me Cake

 

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Click to enlarge

This is my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmastime.  What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning.  She always made hers  with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts.  To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be  a tad higher if you do. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder.  Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick at Netrition.com, but you might be able to buy it at your local health food store.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 T. granular Splenda

2 tsp. cinnamon

1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix (for gluten free, use her Gluten-Free Bake Mix)

1½ c. CarbQuick bake mix (for gluten free cake, use 1½ c. more of Jennifer’s Gluten-Free mix)

½ c. plain whey protein

2 T. golden flax meal

1 T. coconut flour

1 tsp. baking powder

½ + 2 T. erythritol

3 large eggs, beaten

3 T. sugar-free maple syrup

1/4 tsp. maple extract

4 T. melted butter, unsalted (for batter)

2 T. melted butter, unsalted (to drizzle on cake)

1 tsp. vanilla extract

liquid Splenda to equal 1/3 c. sugar (about 20 drops)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing).   Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now.  In a large mixing bowl,  measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     Blend well.   Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly.  Sprinkle with about 1 T. of the cinnamon topping.  Drop another layer of 1T. blobs of batter on top.  Again sprinkle with about 1 T. cinnamon topping.  Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping.  Drizzle 2 T. melted butter across top of cake evenly.  Pop into 350º oven and bake for about 30 minutes.  Gently remove from oven and check for doneness with toothpick stuck in center.  Mine took exactly 40 minutes.  It is done when toothpick stuck in center comes out completely dry.  Cool 5-8 minutes before tipping out onto serving platter.  Can be enjoyed either warm or cooled.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

250 calories

20.7 g  fat

14.23 g  carbs, 9.96 g  fiber, 4.27 NET CARBS  (4.6 NC if you add 2 oz. chopped pecans)

18.49 g  protein

218 mg sodium

78.4 mg potassium

16.5% RDA Vitamin A, 13.5% iron, 12.4% calcium

Fluffy Cheddar Biscuits

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Click to enlarge

These are incredibly light and fluffy and just melt in your mouth.  Rich enough they don’t NEED butter!  These are not the slightest bit dense or hard like many low-carb biscuits.  And they are just cheesy enough!  These are not suitable until the grains rung of OWL due to the bake mixes.  These kept just fine in plastic in the fridge for a couple days and rewarmed at 300º sliced with sausage sandwiched in them for wonderful Sausage Cheese Biscuits!  :)

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Here’s what they’ll look like made in a 3″ hole muffin-top type pan:

INGREDIENTS: 

4 oz. cream cheese, softened

2 eggs, beaten

½ c. Jennifer Eloff Gluten-Free bake mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

¼ c.+2T. CarbQuick bake mix (use more of Jennifer’s bake mix for gluten free)

1 T. Parmesan cheese

1 c. grated cheddar cheese

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

pinch garlic or onion powder (optional)

DIRECTIONS:  Preheat oven to 350º.   Soften cream cheese.  Beat in dry ingredients.  Add beaten eggs and stir well.  Add grated cheeses.  Stir again to blend.  Spoon out onto greased or non-stick pans into 10 equal mounds.  I don’t flatten mine at all and they will spread a bit during cooking, so I find it takes a large sheet pan to do these.  Bake at 350º for about 13-14 minutes or until browned to your liking.  Do not over brown or they will dry out.

NUTRITIONAL INFO:  Makes 10, each containing:

142.5 calories

12.6 g  fat

4.56 g  carbs, 2.40 g  fiber, 2.16 g  NET CARBS

8.2 g  protein

306 mg sodium


Strawberry German Pancake

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Click to enlarge

When I opened the refrigerator this morning, two things called to me: a cut spaghetti squash half and a few remaining red strawberries in the carton.  It immediately brought to mind a couple of very old recipes of mine, pre-low-carb days.   I wondered how I might low-carb it into something for a late breakfast.  BINGO, I’ll put the pancake and pie recipes I was thinking about together to create something new.  So that’s what I did!

This is my low-carb version of my old German Pancake recipe, although mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things spaghetti squash, could NOT tell it was in the dessert I served him for brunch!  Don’t ya just love when you fool someone’s taste buds that way?  :) Unable to find my old recipe, I just started without one. I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use.   Then I started throwing things on top of that into the bowl.   Sometimes the ingredients just click!  :)  This is not suitable until the berries rung of the OWL ladder.  Anyway, I think you’ll like this should you decide to give it a go.

VARIATION:  Use fresh peaches and sugar-free peach jam instead of the strawberry flavor theme. (will be higher carbs)

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of very talented low-carb internet cooks.  Check out their Facebook page for a sampling on what awaits you in these books.  Order yours today at Amazon or here: http://amongfriends.us/order.php

I receive no remuneration for this promotion nor for the inclusion of my recipes therein. I promote them simply because they contain amazing recipes you’ll want to try.

INGREDIENTS FOR PANCAKE: 

1 c. cooked spaghetti squash threads

1 oz. cream cheese

2 T. butter, unsalted

2 beaten eggs

1½ pkt. Truvia sweetener, or equivalent sweetener of your choice

2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)

2 T. golden flax meal  (or 2 T. almond flour, or 1 T. coconut flour)

1 T. sugar-free strawberry preserves

3 oz. sliced strawberries

WHIPPED CREAM TOPPING:  1/3 c. cream, whipped.  Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.

DIRECTIONS:  Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes.  Fork out 1 c. of the threads into a mixing bowl.  Store the rest in your fridge or freezer for another use.  Preheat oven to 350º.  While still hot, mix in the cream cheese and butter to melt.  Stir well.    Add eggs, sweetener, DaVinci, flax meal and sliced strawberries.  Stir well and pour into buttered pie plate or quiche dish.  Bake at 350º for about 20-25 minutes or until center is set.  Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly.  Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates.  Spread half the strawberry preserves on each in a thin layer.  Place another quarter of the pancake nicely on top and top with half the whipped cream topping.  Serve at once and ENJOY!

NUTRITIONAL INFO:    Makes 2 servings each containing:  (calculated using flax meal):

356 calories

29 g  fat

12.5 g  carbs, 4.85 g  fiber, 7.65 g  NET CARBS

10.5 g  protein

217 mg sodium

314 mg potassium

37% RDA Vitamin A, 12% B6, 36% B12, 39% C, 10% calcium, 20% copper, 23% iron, 15% magnesium, 24% manganese, 30% phosphorous, 32% riboflavin, 35% selenium, 18% thiamin and 16% zinc

Clam-Bacon-Mushroom Sauce (for “Pasta”)

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Click to enlarge (shown on zucchini noodles)

I have always loved clam sauce on pasta and this recipe is one I often turn to when it’s late and I’ve forgotten to defrost meat for dinner.  I make sure I always have a few cans of clams in my pantry for this reason. Though you can serve this on real pasta for your non-low-carb guests, it goes nicely for low-carbers over sauteed zucchini “noodles”, as shown above, or shirataki noodles.  Allow about 6 oz. zucchini noodles per person.  The zucchini noodles soak up the sauce’s wonderful flavor.   This dish is OK for Induction if served on zucchini noodles.  I do NOT think this would be good atop spaghetti squash threads as I think the squash taste will negatively impact the overall flavor of the clam dish.  Of course, this is excellent on Dreamfields pasta if you eat that.  If you are already to the OWL phase of Atkins, ¼ c. dry white wine is good added to this before thickening.  You want to talk healthy?  Get a load of the nutritional info below!!  I think clams may just be the highest source of vitamin B12 in the food kingdom!  And it’s mostly in the juice!  Moral of the story:  EAT MORE CLAM LINGUINE!!  :)

Many more delicious low-carb recipes can be at your fingertips with your own set of Jennifer Eloff’s Low Carbing Among Friends cookbooks.  They are filled with tons of tasty recipes by Jennifer, famed low-carb chef George Stella, and a number of other creative low-carb talent.  Get yours today!  Amazon or here: http://amongfriends.us/

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of a few of my recipes therein.  I do so merely because I think they are some of the very best low-carb cookbooks available. :)

INGREDIENTS:

2  6-oz. cans clams with juice (do not drain)

4 slices bacon, cut into ½” pieces

2 T. butter, unsalted (or olive oil)

2 oz. onion, chopped

6 medium mushrooms, sliced

2 oz. red bell pepper, chopped coarsely

¼ c. parsley, chopped fine

1 clove garlic, minced

¼ tsp. crushed red pepper flakes

Dash black pepper

DIRECTIONS:  Chop bacon and brown over med-high heat.  Add butter to melt in with the bacon drippings.  Add onion, mushrooms and garlic.  Saute until onion and mushrooms are both tender.  Add red pepper, parsley and seasonings.  Add clams with their juice and simmer 2-3 minutes to blend flavors.   Thicken slightly with your favorite thickener and serve atop zucchini noodles. Garnish plates with a few sprinkles of parsley if desired.  Serve on zucchini noodles or “zoodles” as shown above, Dreamfields pasta or shirataki tofu noodles.

NUTRITIONAL INFO:   Makes 3 servings, each containing:  (numbers are for sauce only, so be sure to add in your “pasta” numbers)

253 calories

13.8 g  fat

8.27 g  carbs,  1.75 g  fiber, 6.52 g  NET CARBS

23.8 g  protein

330 mg sodium

669 mg potassium

33% RDA Vitamin A, 2950% B12, 63% C, 60% copper, 233% iron, 44% manganese, 36% niacin, 40% phosphorous, 81% selenium, 18% thiamin, 33% zinc

Eggplant al Pesto

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Click to enlarge

We had pork chops for dinner tonight and I wanted something nice to have with them besides the fresh steamed broccoli I was planning.  I grabbed a Japanese eggplant in the refrigerator.  Sitting right beside it was my jar of freshly made pesto sauce and thawed spaghetti sauce for tomorrow night.  Voila!  This delightful dish emerged in my head!  I wasn’t sure how the pesto would be and whether I would like it, because fresh basil often doesn’t agree with my stomach.  But I’m here to tell you this was one of the very best eggplant dishes I’ve done in a LONG time!  I used just a hint of pesto sauce.  This is one of those dishes that isn’t so pretty, but it makes up for this weakness in flavor!  DELICIOUS, this one!

This recipe is suitable for Induction and it freezes well, too!  It is a fairly small side dish recipe, so double for a large family.  This serves 4 as a veggie side. With the addition of a layer of pre-browned ground beef or ground Italian Sausage, this would make a delightful entree for 2 people.

NOTE:  If you saute your eggplant, the oil will bleed out onto the bottom of the casserole dish.  As an alternative, you can lightly grease a baking sheet with less oil than indicated, and pre-bake the eggplant before assembling this layered dish, rather than sauteing.  Your call there

More delicious low-carb side-dish recipes like this one can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

8 oz. eggplant, peeled, sliced ¼” thick and then cut into smaller pieces about 1″ in size

3 T. olive oil  [see note in red above]

1 T. my pesto sauce

½ c. low carb spaghetti sauce

1 T. Parmesan cheese, grated

1/3 c. mozzarella cheese, grated

DIRECTIONS:   Preheat oven to 350º.  If sauteing eggplant, heat oil in non-stick skillet and saute the eggplant, turning often with a spoon, until it is completely translucent (will be nearly done at this point).  If pre-baking your eggplant, lightly oil a pan and bake/broil the slices on a baking sheet at 350º about 10-20 minutes.  When nearly done, place the eggplant in a small casserole-type baking dish (no need to grease the baking dish).  Dot the eggplant evenly with the spaghetti sauce first.  Then dot evenly with the pesto sauce.  Sprinkle on the Parmesan and finally spread the mozzarella evenly on top.  Pop into a 350º oven for about 30 minutes.

NUTRITIONAL INFO:   As a vegetable dish, this serves 4 (will only serve 2 as an entree with meat added).   Each serving, without meat, contains:

214.5 calories

18.5 g  fat

6.3 g  carbs, 2.63 g  fiber, 3.67 g NET CARBS

7.08 g protein

71 mg sodium

141 mg potassium

“Flour” Pie crust

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This  pie crust is great for baked meat pies, Mexican empanadas and pretty much any dessert pie.   It is somewhere between a “short” crust” and a “flaky” crust.  There is absolutely no “Carbquick taste” in this crust, either, thanks to the oat fiber. :)  This recipe is not suitable until the grains rung of the OWL ladder.   The funny dimples on the bottom seen in the pic are caused by ceramic pastry weights I use for baking all my pie crusts.  Keeps them from creating air pockets and forming a big hump in the middle.  :)  Here’s what they look like if you’re not familiar with them:

Ceramic Pastry Weights

INGREDIENTS:

2/3 c. CarbQuick bake mix

1/3 c. golden flax meal

1/3 c. oat fiber (do not use oat bran, which is much higher in carbs)

Pinch salt

2 T. cold butter

1 egg

3 T. cream

DIRECTIONS: Preheat oven to 350º.   In a medium mixing bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Add beaten egg and cream and mix well.  Using hand, knead into a ball of dough and place on plastic wrap.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the midpoint of your pie/pie plate.  Gently lift the other half of the dough over onto the pie/pie plate and remove the plastic carefully.  Finish crust by folding the excess crust edges inward and crimp decoratively if you wish.  Poke 3-4 holes in the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is golden.

NUTRITIONAL INFO: Makes 8 servings/slices of pie crust, each serving contains:

76.5 calories

7.53 g  fat

8.83 g  carbs

7.98 g  fiber

.85 g  NET CARBS

3.3 g  protein

81 mg sodium

Individual Pumpkin Bread

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Click to enlarge

By tinkering around with the MIM (Muffin in a Minute) or OMM (One Minute Muffin) recipe that is so well-known to low carbers, I have come up with a mini pumpkin bread  that is much improved in texture, flavor and moistness over my previous pumpkin bread experiments with this basic muffin recipe.  Smearing it with my Lime Frosting is fantastic!   http://buttoni.wordpress.com/2010/10/16/lime-frosting/ .  I keep this frosting made up and in the freezer in a ziploc bag all the time so I can defrost and smear it on these, sugar cookies,  cake or fresh strawberries without having to go to the trouble of making it from scratch each time I want some.  Then I just break off a chunk and let is soften a few minutes.  It also keeps a long time just in the fridge.

A serving of this pumpkin bread provides many of your required nutrients.  So all in all, a very nutritious treat!  Probably OK for Induction, even with the oat fiber, as the deducted fiber zeros out the carbs.

INGREDIENTS:

1 T. butter, melted

1 egg, beaten

4 drops liquid Splenda

1 pkt. stevia sweetener

2 T. canned pumpkin puree (be sure it’s not pie filling)

2 T. golden flaxmeal

2 T. brown flaxmeal

½ tsp. baking powder

1 T. oat fiber

½ tsp. cinnamon

Pinch each of cloves and nutmeg

1 T. heavy cream

DIRECTIONS: Melt butter in microwave in a small bowl or mid-size ramekin.  Add egg, pumpkin, cream and liquid Splenda and beat until smooth.  Add flax meals, spices, baking powder and stevia and stir to blend well.     Microwave on HI for about 1 min 20 seconds.  If dry to the touch in the center, it’s done.  Remove, cool a minute and using knife tip, gently tip it out of the ramekin/bowl.  Can be eaten as is or you can ice with my Lime Frosting or any favorite topping.

NUTRITIONAL INFO: Makes 1 serving which contains:  (not including frosting)

361 calories

30.4 g  fat

20.1 g  carbs, 15.8 g  fiber, 4.3 NET CARBS

12.4 g  protein

274 mg sodium

57% RDA vitamin A, 30% vitamin B12, 50% copper, 56%, manganese, 43% selenium, 48% thiamin and 76% phosphorous

Jicama “Fries”

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Click to enlarge

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  The Seafood Spice blend in the coating took away the sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for the best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this book promotion nor for the inclusion of my recipes therein.  I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo:  http://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Spice Blend:  http://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:

Preheat oven to 450º.  Cut jicama and place in bowl.  Brush well with mayonnaise, making certain you haven’t missed any spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Place on oiled or non-stick baking sheet.  Bake for 20 minutes until tops are nicely browned.  No need to turn during baking.  Bottoms will be even browner than the tops!  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.

NUTRITIONAL INFO: Makes 4 servings each with

165 Calories

11.4 g  fat

5.50 g  carbs

2.78 g  fiber

2.22 NET CARBS

11.2 g  protein

276 g  sodium

Eggs with Tarragon Cream

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Click to enlarge

I’m not terribly fond of eggs just scrambled or fried.  I have to “doctor them up” quite a bit to not get totally turned off on eating them day in and day out for breakfast.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!  It is also suitable for Primal diners, but not Paleo. You can play around a bit with this recipe, too, adding other things to the sauce.  Tarragon is a sweet, delicate spice and if you put too much in the sauce, you’ll lose that wonderful taste.  With tarragon, more is NOT better!  I occasionally add sliced mushrooms or a bit of finely minced onion or cooked crumbled sausage.  If serving to guests, (or you want to boost the carb count) this is very pretty and tasty served over a bed of steamed spinach.  Served with spinach, this makes a very nice brunch/lunch entree.  If in OWL, 1-2 T. sherry or white wine is good in this sauce.INGREDIENTS:

1 Roma tomato, seeded and chopped

1 tsp. olive oil

6 T. heavy cream

1/8 tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

DIRECTIONS:

In small non-stick skillet, saute chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add cream, tarragon and onion powder.  Simmer few minutes to thicken.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Serve eggs with 1/2 of the cream sauce over them.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Calories

32.3 g  fat

3.3 g  carbs

.4 g  fiber

2.9 g  NET CARBS

13.85 g  protein

236 mg sodium

Smoked Gouda Cauliflower

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This recipe was inspired by one in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese and it doesn’t melt easily.  But once it DOES melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!   This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to top

DIRECTIONS:

Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories

15.22 g  fat

6.17 g  carbs

2.4 g fiber

3.77 g  NET CARBS

8.77 g  protein

312 mg  sodium

Coconut Crust Fruit “Pizza”

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Click to enlarge

This is an old recipe of mine I modified so it is now suitable for Atkins low-carb.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below.

My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

CRUST INGREDIENTS:

1  c. unsweetened coconut

1/2 c. chopped almonds

1/3 c. Splenda (or equivalent liquid sweetener)

2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight.

The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but this is not absolutely necessary if you don’t have any.  Spread whipped cream evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains:

273 calories

25 g  fat

12 g  carbs

5.1 g  fiber

6.9 g  NET CARBS

5 g  protein

43 mg sodium

Chipotle “Sweet Potatoes”

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Click to enlarge

I clipped this recipe out of the Houston Post many years ago.  I have personally never been  very fond of sweet potatoes, unless baked into pies, cakes and muffins.  But ever since finding this recipe ( which I found not only good………… it’s the only way I’ll eat sweet potatoes as a side dish), I fix this recipe year round!   This is NOT your granny’s traditional sweet potatoes.  Chipotle peppers are highly smoked jalapenos and taste nothing like green jalapeno peppers.  They, in combination with the lime zest add a most unique “twist” to a popular vegetable more commonly seasoned with orange.  My brother was an Executive Chef at one time and just raved about this dish, serving it often to dinner guests. It has become tradition in our house at the holidays when fresh pumpkin is readily available.

I find this dish is particularly tasty with baked, fried or grilled seafood, grilled meats, wild game, Texas-style BBQ and of course the proverbial holiday turkey or ham.  The flavor combination of lime, smoky chipotles and maple extract (¼ c. packed brown sugar in original recipe) is a real winner!  To make this dish Atkins Induction acceptable, I have substituted 100% fresh cooked pumpkin flesh for the sweet potatoes.  Could hardly tell a difference, other than the color is more golden than orange, thus the addition of red food coloring to correct color aesthetics.  Once you reach the starchy veggie rung of OWL and can afford a few more carbs,  I would recommend using just 1½ lb. pumpkin and adding 1 lb. cooked sweet potato for both flavor, color and much smoother texture.  You will need to adjust nutritional info if you make that change, however.

This dish does not freeze well.  As a matter of fact, pumpkin in general does not freeze well, as its water separates out in the bottom of your pan and can really ruin the texture of cooked foods upon defrosting and re-baking.  More than once has this happened to me and ruined my favorite baked pumpkin dishes.  Lesson learned:  DO NOT FREEZE FRESH PUMPKIN RECIPES.

This recipe appears in Jennifer Eloff’s latest cookbook series, LOW CARBING AMONG FRIENDS.   I hope you’ll click that link to their Facebook page and take a look at a sampling of the recipes that await you in this 5-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented chefs…..some of the best on the web, including George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

Disclaimer:  I do not receive remuneration for this promotion or the inclusion of my recipes in these books. I promote them because they are GREAT cookbooks by some VERY talented folks!

INGREDIENTS:

2½ lb. cooked fresh pumpkin (do not substitute canned or cooked butternut squash or you will be disappointed)

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

zest of 1 large lime (2 if they are small)

½ c. granular Splenda

1 tsp. maple extract

1 tsp. cinnamon

1-2 chipotle peppers (canned, in adobo sauce) seeded, rinsed & chopped

few drops red food coloring to achieve orange color of sweet potatoes (optional)

DIRECTIONS:

Cut a small 4-5 lb. pumpkin in half.  Remove seeds (you can roast them for eating BTW)  and turn cut side down into baking pan.  Fill pan with 1″ water and bake pumpkin at 350º until tender when fork is stuck into it (about 45 minutes).  Remove and cool enough to handle.  Scoop/scrape  the pumpkin flesh out of skin/shell and weigh out 2½ lb of pumpkin for recipe (freeze any remaining for future baking use).  Whip pumpkin with electric mixer or food processor to get it as smooth as possible.  Add all remaining ingredients except chipotle peppers.  These little skoagies are HOT, so special handling is recommended:  either wear plastic gloves (homemade  “sandwich bag gloves” will do) or be sure you wash your hands well after handling.  Take 1 chipotle pepper (about 1½” long) out of the can.  Rinse, and remove seeds and ribs with a knife.  Finely mash/chop the pepper almost into a puree on a flat surface.  Add to mixture, stir well and taste to see if this is hot enough.  You don’t want to get this dish too hot, but a little tingle on the tongue is what you’re looking for.  If you want even more smoky taste or a hotter dish, carefully repeat ½ pepper at a time, retasting after each addition.   If you add pepper in stages like this, you won’t ruin the whole batch getting it too hot (I did one time).  Never forget that not everyone at the table likes things as hot as YOU do!

Stir well and pour into buttered glass baking dish.  Sprinkle with a dash more cinnamon for looks and bake at 350º for 20-30 minutes.

NUTRITIONAL INFO:  Serves 8, each serving contains:

114 calories

7.6 g  fat

12.0 g  carbs

4.0 g  fiber

2.0 g  protein

121 mg. sodium

8 g  NET CARBS

Peggy’s Spaghetti Sauce

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This is the spaghetti sauce I have been cooking for over 40 years.    I usually double or triple the recipe and freeze some for convenience.  For a change of pace, I sometimes add diced eggplant, or mushrooms, occasionally BOTH!  But those additions are not calculated in the nutritional info below.  This is acceptable for the Atkins Induction Phase.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 ½ lb. lean ground beef

½ c. green pepper chopped

½ c. parsley chopped

1 c. celery chopped

6 garlic cloves minced

6 oz. yellow onion chopped

2   14-oz. cans crushed or diced tomatoes (kind with no added sugars)

1   small (8oz) can tomato paste

½ tsp. salt

1/4 tsp. black pepper

1/2 tsp. cayenne pepper (less if you don’t like it very spicy)

1 T. dried crushed oregano

1 bay leaf

1 T. fresh rosemary (or ½ tsp. dried)

1 T. fresh basil leaves, chopped (or ½ tsp. dried)

½ tsp. fennel seed, crushed

DIRECTIONS:

Brown meat in large stew pot.  You may need a little oil if your meat is real lean.  Chop all veggies and add to meat and stir well.  Now add garlic, seasonings, tomatoes and tomato paste.  Simmer covered for 1½-2 hours on lowest heat possible.  Will yield about 8-9 cups of sauce, or 8-10 servings, depending on how saucy you like things and how you plan to use the sauce.

NUTRITIONAL INFO: Serves 10, each serving has:

295.3 calories

20.75 g  fat

13.18 g  carbs

4.48  g  fiber

18.3 g  protein

approx. 116 mg. sodium

8.7 g  NET CARBS

Lebanese Baked Chicken

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Click to enlarge

This recipe has been one of my most popular and most visited recipes to date.  Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s.  Family-operated for many years, I can say their tabouleh  salad and kebabs are to die for!  So is their slow-roasted baked lemon chicken.  For those tables positioned close enough to do so, they used to serve their fresh-baked pita bread all the way from behind the counter on long, paddled poles.   Don’t know if they still do that, but is sure was fun to watch!  Next time you’re in Ft. Worth, give Hedary’s a try!  But in the meantime…………………..experience their delicious baked chicken at home!

This Induction friendly version of their ever-popular lemony chicken dish is slightly changed.  The original dish has potato wedges, so I always substitute rutabaga or turnip wedges to keep the carbs reasonably low.  I did not included the root vegetables in the nutritional info below as I don’t always include them, and vary the vegetables I use based on what I have on hand.  So be sure to calculate the veggies you add (and consume) over and above what I consider to be the base recipe of onion, garlic and tomatoes.  If you have family that are not on Atkins, I would definitely use a few wedges of potato for them, as they soak up those tasty pan juices like a sponge and are sooooooo tasty.

My rendition is very close to the inspirational dish from Hedary’s, though I must confess, not QUITE as good.  This meal is easy to prepare and the oven basically does the work for you!  Gives a whole new meaning to “Set it & forget it”.  :)

Other tasty low-carb dishes can be at your fingertips in Jennifer Eloff’s latest cookbook series.  For a preview of what awaits you, check it out:  Low Carbing Among Friends.   Jennifer and a number of other iconic chefs including George Stella have collaborated on a collection of delectable entrees, salads, vegetable sides and salad recipes you’ll definitely want to try!  There are even a few of MY recipes included!  You can order your copies of Low Carbing Among Friends Vols. 1-5  (vols 6 & 7 due out later this year!) at Amazon or at:  http://amongfriends.us/

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I promote them because they are GREAT cookbooks any low-carber would be happy to add to their kitchen arsenal.

INGREDIENTS:

4 T. olive oil

1 cut up whole chicken or 8 pieces

4 oz. onion cut into wedges (separate layers)

2 Roma tomatoes cut into wedges

6-10 cloves garlic, (leave half of them whole, mince the rest)

½ tsp. oregano

Juice of 1 lemon

Dash salt and pepper

OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)

DIRECTIONS:

Preheat oven to 500º.  Cut up chicken into separate pieces making 8 pieces in all.   I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner for my dogs.  :)  Drizzle 1 T. of the olive oil on the bottom of a large baking pan.  Place chicken in pan with no overlapping, skin side up.  Place tomato wedges around and in between chicken pieces.  Do the same with the onion pieces and add the garlic.  If the root vegetables, cut them up and place them evenly around the chicken.  Do the same with the onion pieces and add the whole and minced garlic. Now squeeze the lemon over everything in the pan.  Drizzle remaining olive oil over the pan contents as well.   Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don’t measure it).   Bake 30 minutes at 500º.  Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer.   Baste with pan juices just before serving.  I like to place the juices in a gravy boat and have it on the table for basting the drier breast pieces.  And if there is any juices leftover, I freeze them and add them to the bottom of the pane next time I make this recipe (which is often!).  I like to serve this with a Tabouleh parsley salad.

NUTRITIONAL INFO: (does NOT include the optional potato, turnips or carrots).
Please note, these numbers are only approximate, because the actual counts will vary depending on which pieces of chicken and which roasted veggies you eat.

Serves 4, each 2-piece serving contains:

447 calories

30.4 g  fat

7.98 g  carbs, 1.1 g fiber, 6.88 g  NET CARBS

34.8 g  protein

approx. 39 mg. sodium

Peppered Rib Roast

Peppered Rib Roast

Peppered Rib Roast

Peppered Sirloin Steak

We love to do this for Christmas dinner, because we are usually turkey-and-stuffing’ed out by then.  This recipe will make enough marinade for an 8 lb. boneless rib roast for large gatherings, which will serve 12-16 nice servings, with some leftover for the most delicious cold roast beef sandwiches you ever had.  I do not recommend reheating this meat, as the marinade gets strong, almost bitter upon reheating.  Instead I always eat the leftovers cold, in a sandwich.

In the beginning, I only made this roast for large dinner parties and holidays. Not because it was hard to make, but because that’s when I tend to serve rib roasts. But I realized this marinade could be used on other cuts of beef.  More often now I do it for a  3-4 lb. rib roast, or sometimes just use a lean chuck or sirloin roast or individual steaks. It’s a wonderful marinade and sure is Atkins friendly, just not Induction friendly, because of the wine.  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) phase to enjoy this wonderful dish.

MARINADE INGREDIENTS:

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. tamari (or low-sodium soy sauce)

1/2 c. dry red wine (I usually use burgundy or claret)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat on all sides)

DIRECTIONS:

Pound the coarse ground black pepper over all surfaces of an 8 rib roast using the but of your palm. Use less if doing a small piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:

This recipe is not good done in the oven. It’s the marriage with charcoal smoke that makes this recipe divine.  You charcoal the 8 lb. rib roast for about 2 hours over medium charcoal fire, using a rotary spit. If you don’t have one, like me, just turn the meat every half hour to sear all surfaces. Best if not cooked past medium-medium rare stage.  I take mine off at 120º degrees on my meat thermometer and set is on my cutting board for another 10 minutes.  A piece of meat this large will continue to climb to around 140º while setting. That’s usually a nice pink medium rare inside.

If doing chuck roast or individual rib steaks with this, cook a 3-4 lb. chuck about 20 minutes on a side for medium rare. Cook the steaks as you usually would.

This is a most unusual taste when grilled outside. It always gets the WOWS when served. Hope you folks will try it. I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home.  :)

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking.   Therefore calculating how much is consumed becomes difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

Entire batch marinade has:

131 calories

.7 g. fat

18 g. carbs

4.6 g. fiber

5.5 g. protein

approx. 1070 mg. sodium

15.4 NET CARBS