Lobster “Linguine”

Lobster and "Linguine"

Lobster “Linguine”

I can’t get very good lobster in Central Texas, so I often fix this dish with shrimp or crawfish.  It’s great with all three, really, but in my opinion, the best with  lobster. I have even made it with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast).  As is true of most seafood dishes, this one really packs in the nutrients!  This dish is OK for Atkins Induction.

As the “noodles” have no real flavor of their own, they take on the taste of whatever broth or sauces they are cooked in.  So be sure to use seafood stock (preferably lobster broth from shells boiled in water) to simmer the noodles in.  It will make the final dish ever so much more flavorful!  When you shell your lobster meat, boil the shells for 30 minutes and use that broth.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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:

1 lb. lobster meat cut into bite-size pieces (for 2 of us, I only used 8 oz. to lower the cost)

Lobster stock to boil the “linguine”

1 recipe my Dumplings dough (follow link for how to mix the dough)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained (or 2 oz. diced red bell pepper)

1/3 c. parsley, chopped

1/8 tsp. cayenne pepper

8-10 drops Tobasco (or less if you don’t like a little “bite)

¼ tsp. ground thyme

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood, Tobasco and remaining seasonings.  Saute for about 5 minutes longer.  Turn off heat while you make the “linguine”.

For the “linguine”, bring your seafood stock to a boil.  Mix a batch of my dumpling dough exactly like that recipes says, mixing the wet ingredients in one bowl, the dry ingredients on a paper plate.  When the two are stirred together and they have formed a dough, let the dough sit a couple minutes to “stiffen up”.  Place the dough on preferably a silicone sheet on your counter (or plastic wrap if you don’t yet own a silicone sheet).  Place a sheet of plastic wrap on top of the dough and gently roll out fairly thin (about 1/8″ thick).  Carefully and gently, cut into long strips about ¼” wide.  I would prefer them narrower, but when I tried, they real narrow ones all tore up on me.  ;)

Gently loosen/lift the noodles by sliding the knife tip gently underneath each one slowly (this is why a silicone sheet work a little better than plastic wrap on the bottom) and set each noodle aside on the silicone sheet until all are cut.   It’s OK if they are touching each other while they wait, we won’t tell anyone LOL.  When all have been cut, take the sheet to your pot of simmering seafood stock and gently slide them into the water.  You want a very gentle simmer on the broth, so adjust your heat source accordingly.  Immediately cover and cook around 8 minutes.  DO NOT LIFT LID DURING COOKING.  While they are cooking, reheat the lobster mixture on low heat.  When the “linguine” is done, gently lift them out of the broth with a slotted spoon into the lobster mixture, stir and serve at once with your favorite low-carb garlic bread.  :)

NUTRITIONAL INFO: Makes 3 servings, each contains:  (calculated with 1 lb. lobster)

465.7 calories

33 g  fat

9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS

32.3 g  protein

283 g  sodium

Curry-Coated Tilapia

Curry-Coated Tilapia

Curry-Coated Tilapia

If you haven’t figured it out yet, I’m quite a seafood lover.  Lived on the Texas Gulf Coast for many years and just love seafood, particularly whole fish!  My choices are very limited here in Central Texas, but I make do with what is available.

My husband is down in Austin today so I decided to cook the lone remaining tilapia for lunch (since he’s not as fond of fish as I am).  I wanted it crunchy and decided to use a different spice blend in my crunchy pork-rind coating:  curry powder and Indian Garam Masala.  GREAT CHOICE!  This came out so good my husband missed out on a delicious lunch!   This would also be good done with filets.   This could also be done with small, whole flounder, sole, sea trout, snapper or probably any white-fleshed fish.

I’m giving the ingredients and nutritional info for 1 baked tilapia (1 adult serving).  You’ll need to multiply this info times the number of fish you are cooking.  This dish is suitable for all phases of Atkins, other ketogenic diets and Primal-Paleo lifestyles as well.

INGREDIENTS:

1   3/4-lb. whole, cleaned tilapia (yields about 6-7 oz. fish, after head, fins and skeleton is removed)

1 oz. pork rinds, crushed to fine crumbs

3/4 tsp. Garam Masala

3/4 tsp. curry powder  (I use Sharwood)

2 T. mayonnaise, preferably homemade mayo

DIRECTIONS:   Preheat oven to 450º.  Crush pork rinds into fine crumbs either in a plastic zip bag or your food processor.  Pick out any large, hard bits with a slotted spoon.  Add spices, stir and set aside.  Rinse fish well and pat dry with paper towels.  With a basting brush, brush well with homemade mayonnaise, getting as complete coverage as possible (use more mayo if necessary). Holding the fish by the tail fin,  and using a spoon, sprinkle the seasoned pork rind mixture evenly over both sides of the fish trying to coat ever bit of surface. Lay fish directly on a metal pan (DEFINITELY DO NOT USE SILICONE SHEET OR IT WILL NOT BROWN PROPERLY!   Bake for about 20 minutes, turning carefully at mid-cooking for more even browning, but turning isn’t absolutely necessary.  Using a fork, fish should flake opaque white at the thickest part when done.  Bake longer if it isn’t white-white inside, as your fish may be thicker than mine and may require a few minutes longer.

NUTRITIONAL INFO:   Makes 1 serving (1 individual whole tilapia) which contains:

526 calories

34.1 g  fat

1.8 g  carbs, 1.0 g fiber, .8 g  NET CARBS

52.5 g protein

619 mg sodium

 

 

 

 

Steak Melt on Zoodles

Steak Melt on Zoodles

Steak Melt on Zoodles

Most often we low-carbers think of zoodles (zucchini noodles) for Italian recipe applications.  Today, with a nice hunk of leftover sirloin steak in the fridge, I was thinking along the lines of a Philly Cheese Steak for lunch, but not with the traditional Frankenfood cheese sauce.  And certainly not with a big old carb-laden bun (although I have some low-carb psyllium hotdog buns cooked and ready today).  I was thinking more along the lines of a Swiss/white cheese Patty Melt sort of thing, but on noodles.  The above lunch is what evolved from that thought.  And it came out quite tasty!  My husband REALLY liked this!  It was very filling, too!

This recipe is acceptable for all phases of Atkins, Keto diets and those Primal folks that eat some dairy.  The portions were quite large and you might find this will feed 2 adults and 2 children quite nicely.  But I have calculated the numbers below for 3 equal adult servings.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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:

16 oz. zucchini, cut into noodles

4 T. olive oil (total)

6 oz. cooked steak, sliced thin (I used pan-seared sirloin)

4 oz. yellow onion, sliced thin

6 oz. cheese, shredded (I used a mix of Swiss & Monterrey Jack)

DIRECTIONS:  Preheat broiler.  Have two non-stick skillets ready, one large enough to fry steak and onions, one to cook the zoodles.  Cut the zucchini into “noodles” with a spiral tool or julienne peeler and have ready.  Slice the steak and onions and brown them in 2 T. of the oil in one skillet.  You want the onions to begin to brown and caramelize to release their natural sugar. When nearly done, heat remaining 2T. oil in the second skillet and place the zoodles in the hot oil.  Reduce heat to medium and stir-fry the zoodles just until they are no longer opaque, but not too soft. Plate the zoodles onto 3 serving plates and top with 1/3 of the meat and onion mixture.  Top with 1/3 of the cheese and pop into hot broiler just long enough to melt the cheese on top.  Remove with pot holder and serve at once.

NUTRITIONAL INFO:   Makes 3 large servings, each contains:

513 calories

39 g  fat

8.66 g carbs, 2.3 g  fiber, 6.36 g  NET CARBS

32.2 g  protein

521 mg sodium

By Peggy Posted in Beef

Tuna Cheesies

Tuna Cheesies

Tuna Cheesies

I’ve been making these for probably 20 years or more.  My husband just LOVES these things!  I do, too, really.  The original version was melted on saltine crackers.  My low-carb version here is baked on my Almond-Flax crackers.     This time I cut them into 12 oblong rectangles as shown above, but more often I cut them into 24 saltine shaped squares.  These are suitable once you get to Atkins Phase 2, and they are OK for Keto diets.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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:

½ recipe my Almond Flax Crackers  (or 24 pre-baked low-carb crackers)

1   6-oz foil pouch tuna (or a 5 oz. can, drained)

1 c. shredded Cheddar cheese

2 slices American cheese, shredded

3 T. mayonnaise (I use homemade)

2-3 shakes cayenne pepper

3-4 drops Worcestershire sauce (optional)

DIRECTIONS:  Preheat oven to 350º.  As to making the cracker base for these, I tend to mix up a whole recipe of the cracker dough and shape it on the baking sheet into two rectangles, one on each end, not quite all the way to the edges of the pan, with a slight separation between them.  I use half the cracker recipe for these Tuna Cheesies and save the other rectangle to cut into plain crackers to have on hand for other uses.  Or if you’re having a party, you could double the topping ingredients and use the entire recipe of crackers for a total of 48 Tuna Cheesies.  Your call depending on how many of these you want to make.

Prepare and bake the crackers by that recipe’s instructions at 350º.  Cool slightly on the pan.  If you made the full recipe of crackers, go ahead and score that extra rectangle into 24 crackers and store them in a lidded container on your kitchen counter for up to 2 weeks.

While the crackers are baking, mix the filling ingredients in a bowl.  Spread onto the baked and slightly cooled cracker sheet.  Pop back into the oven and bake for about 5-10 minutes longer, just long enough to melt the topping nicely.  Remove from the oven and with a knife or pizza cutter, cut into either 12 wedges as shown above, or into 24 square-shapes. Serve warm.

NUTRITIONAL INFO:  Makes 12 rectangular Tuna Cheesies, each contains:

147 calories

11.83 g  fat

3.5 g  carbs, 2.01 g  fiber, 1.49 g  NET CARBS

7.9 g  protein

203 mg sodium

NOTE:  If cut into 24 squares, divide the nutritional numbers above for by 2 to get the per serving numbers for each smaller square.

Loaded “Potato” Casserole

Loaded "Potato" Casserole

Loaded “Potato” Casserole

Who doesn’t like a loaded baked potato?  This is the low-carber’s version, with meat added for a complete meal!  Not such a pretty dish; but a very tasty dish!   I had a leek on hand so I just used that, but green onion is traditional on a loaded baked potato.  This goes together fast and was truly delicious.  Makes a big casserole that will serve 6 hungry adults.  :)  This dish is suitable for all phases of Atkins, Keto diets and those Primal folks that eat occasional dairy.  This is suitable for all phasees of Atkins, Keto diets and Primal folks who enjoy occasional dairy.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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:

½ large head cauliflower, cut into medium chunks

4 oz. bacon ends (or lean bacon), chopped

1½ c. green onion (or leek), chopped

1 lb. ground beef or pork (I used 90% lean grass-fed beef),

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

DIRECTIONS:  Steam or boil cauliflower until almost fully tender, but not quite.  Drain well.  Preheat oven to 350º.  While the cauliflower is cooking, in a large skillet or wok, brown the bacon.  Add the green onion or leek and saute until tender. Add black pepper and mix in well.  Salt won’t be needed with bacon and this much cheese. :)  Add ground beef, breaking apart and stirring as it browns.  Add cream cheese, stirring to allow it to melt and disperse into the mixture.  Add sour cream and blend well.  Stir in the drained cauliflower gently. Top with grated cheese and pop into preheated 350º oven for 20-30 minutes to allow flavors to blend and cheese to melt.  Serve at once with a lovely green salad or green veggie of your choice.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

465 calories

37 g  fat

8.68 g  carbs, 2.41 g  fiber, 6.27 g  NET CARBS

26.6 g  protein

676 mg sodium

 

 

 

Fruity Chicken Salad

FruitychickenSalad

This delicious salad is a bit carbier than most of my recipes, but I wanted to see what some fruit would be like in chicken salad.  I’m here to tell you it was DELICIOUS!  Most of the carbs are in the prunes, of course.  If you omit the prunes the count per serving on this recipe drops to a mere 3.3 net carbs.  Blueberries would perhaps be a better, lower-carb choice and still maintain the fruity taste and healthy anti-oxidants as well. a small amount of diced apple would also be a tasty choice.

I wanted to use up a lone poblano pepper in my refrigerator today and thus I seared it off and used it as a “holder”.  It didn’t really contribute much to the overall dish’s flavor and I will just serve this salad on a leaf of Romaine or curly leaf lettuce in future.  Therefore I have not included the poblano in the nutritional numbers below.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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: 

10 oz. cooked chicken, diced

1 shallot, minced fine

½ c. finely chopped celery

3 dried prunes, chopped

1/3 c. homemade mayonnaise

1/3 c. sour cream

Seasonings (I used a pinch each chipotle chili powder, garlic powder and cumin)

1/4 c. toasted slivered almonds (optional, but very good on chicken salad)

DIRECTIONS:  Mix the mayo and sour cream with the seasonings in a medium bowl. Add all the ingredients (but toasted nuts, if using) and toss to coat all the chicken well with the wet ingredients.  Spoon onto your serving plates, on a leaf of lettuce if desired.  Top with toasted almonds for garnish.

NUTRITIONAL INFO:   Makes 2 servings, each contains: (does not include almonds as I can’t know how many you will use.  Also does not include poblano pepper for reason I stated above)

529 calories

33.2 g  fat

10.6 g  carbs, 1.5 g  fiber, 9.1 g  NET CARBS  (3.3 net carbs if prunes omitted)

45.3 g  protein

780 mg sodium

Italian Chicken and Spaghetti Squash

Italian Chicken and Spaghetti Squash

Italian Chicken and Spaghetti Squash

I whipped up this tasty little dish for our lunch today.  I had small portion of leftover cooked chicken breast I needed to use up but it wasn’t enough for sandwiches.   The spaghetti squash that has been calling to me for 2-3 days now seemed to be a solution.  I made this with a mere 1 ¾ cup cooked squash threads for 2 people.  Double the recipe for 4 servings.  It was delicious and the flavor reminded me of a cross between Chicken Primavera and Shrimp Scampi.  I’ll definitely make this tasty dish again.  It was light and VERY filling, too!  Best of all, it’s suitable for All phases of Atkins after Induction and if you leave the wine out, even those on Induction could enjoy this dish. It’s also suitable for other Keto diets.

VARIATION:  use shelled shrimp instead of chicken.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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:

1 ¾ c. cooked spaghetti squash threads

4 T. unsalted butter

2 cloves garlic, minced

4 oz. cooked chicken (more if you have more on hand)

¼ c. white or rose wine (omit for Induction)

¼ tsp. Italian Seasoning blend or crushed dried oregano leaves

Dash cayenne pepper (optional)

½ c. parsley, chopped

5 San Marzano small tomatoes, cut in thirds, or 6-8 cherry or grape tomatoes, cut in halves

DIRECTIONS:  Cook your spaghetti squash and fork threads onto a plate.  I cut a 4# squash in half, cooked half, cut side down in 1/2″ water in my microwave for 13 minutes on HI.  I only ended up using half of the threads the half a squash made for this, as I didn’t want too much squash flavor to come through.

Melt the butter in a non-stick skillet or wok.  Add the garlic and saute a couple minutes on medium high heat.  Add the spices, parsley and chicken and allow the chicken pieces to brown a bit on the surfaces. Add the wine next and simmer for 2-3 minutes to allow the some of the alcohol to burn off.  The tomatoes should be added last and only cooked a minute or so to slightly soften but not go to mush.  Stir in the cooked spaghetti squash threads and toss well.  Plate and serve.  This paired nicely with a small green salad.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

371 calories

25 g fat

12.7 g  carbs, 2.85 g  fiber, 9.85 g  NET CARBS

20 g  protein

514 mg sodium

 

 

 

 

 

Chicken-Sausage Roulades

Chicken-Sausage Roulades

Chicken-Sausage Roulades

This is an excellent way to use up that dab of cooked spinach that I invariably seem to have leftover every time I cook it.  This dish is quick, easy and so flavorful!  You’ll want to give this a try sometime.  It’s suitable for all phases of Atkins and Keto diets.  Primal followers can enjoy it but it is not suited to a Paleo lifestyle.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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: 

9 oz, chicken breast, skinned

2 slices (1 ¾ oz.) Muenster cheese (you can use Swiss or Jack cheese)

2 oz. pork breakfast sausage (or Italian sausage)

¼ c. cooked spinach

Seasoning blend of your choice

DIRECTIONS:  Preheat oven to 350º.  Oil a small baking pan.  Pound the chicken breast between two pieces of plastic wrap with a meat mallet.  Try not to tear it and strive for ” thickness.  Remove top sheet of plastic.  Cut into 2 equal portions.  Form sausage into two flat oblong pieces and fold the cheese slices around them.  Lay those “logs” in the center of each piece of chicken.  Spoon 2 T. spinach down each “log” of cheese & sausage.  Tightly roll chicken around the log of sausage and cheese.  Lift onto the baking pan, seam down.  Drizzle the roulades with the olive oil and brush with a brush to spread it evenly on the surfaces. Sprinkle the roulades with your favorite seasoning.  I used a blend of Mrs. Dash (original), onion powder and granulated garlic.  Pop into 350º oven for 20 minutes.  Remove and baste all surfaces with the olive oil in the pan (add more if needed).  Return to oven and bake another 15-20 minutes or until firm and golden brown.  Sausage will be done by now and cheese will have begun to run out the ends.  Plate and serve with mashed cauliflower or your preferred vegetable.  ENJOY!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

456 calories

27.9 g  fat

1.65 g  carbs, .95 g  fiber, .7 g  NET CARBS

48 g  protein

913 mg sodium

Cold Cuts Stack with Swiss Chard

Cold Cuts Stack with Chard

Cold Cuts Stack with Swiss Chard

I had a hankering for a sandwich for lunch but am trying to avoid bread these days.  So I decided I would try doing something totally off-the-wall new today.  I had a bit of Swiss chard I also wanted to use up and the light bulb went off in my head.  This breadless sandwich was just amazing in flavor.  It’s high in sodium because……well…..it’s cheese and cold cuts folks!  So nothing I can do about that sodium.  But the bed of sauteed chard mellowed that sodium quite a bit and added something to the sandwich.  The final dot of my Sofrito sauce was an after thought but it ended up “making” the dish the flavor bang I wanted it to be.  I hope you’ll try this some time.  It was really delicious!  This is suitable for all phases of Atkins, Keto diets and Primal if you eat occasional cheese.  Unacceptable for Paleo, however.

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 cooks 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 slices bacon

1 oz. (2 very thin slices)  Black Forest ham

1 large leaf of Swiss chard, stemmed, chopped coarsely

1 oz. (2 very thin slices) Muenster cheese (or other white cheese like Swiss)

1 oz. smoked Gouda cheese, sliced thin (or more Muenster)

1 oz. (4 very thin slices) hard salami

1 slice Roma tomato

1 tsp. my Sofrito sauce (optional, but it’s REALLY good on this creation)

DIRECTIONS:  Brown the bacon on one side of a non-stick skillet.  Brown the 2 slices of ham on the other side. Remove to paper towels and turn off heat.  Add chard to the pan and stir in the hot pan until it is wilted (pan is hot enough without any heat added).  Plate the chard.  Lay 1 slice of Muenster cheese on top.  Next lay 2 slices of hard salami in an overlapping fashion.  Next the other slice of Muenster.  Next the second slice of ham followed by the other 2 slices of hard salami.  Lay the smoked Gouda next and follow with the two slices of bacon criss-crossed.  Crown it all with a single slice of tomato and dot with the tomato with the teaspoon of sofrito sauce.  Pop in microwave on DEFROST for about 1-2 minutes to melt the cheese and serve at once.

NUTRITIONAL INFO:  Makes 1 serving which contains:

454 calories

89 g  fat

4.2 g  carbs, .9 g fat, 3.3 g NET CARBS

30.5 g fat

1781 mg sodium  (use less luhchmeat, cheese and bacon to lower the sodium)

 

Asian Meatza

Asian Meatza

Asian Meatza

I got this idea from all the meatza recipes I see on the internet.  I’m always looking for new ways to use napa cabbage (also called Chinese cabbage) and this creation just made my regular pork recipe rotations.   This was absolutely DELICIOUS!!!   One of the best Asian dishes I’ve made in a very long time!  Even my picky husband liked this and had seconds!  And it wasn’t as “heavy” as the meatzas made with beef crusts I’ve tried.  This recipe is not suitable for Induction as written.  That said, you could use pork rind “flour” or the dry ingredients for a one minute flax muffin (the recipe with no almond flour in it!) and still be able to enjoy this recipe.  Those that need it to be gluten-free can substitute in Jennifer Eloff’s Gluten-Free Bake Mix for the Einkorn Bake Mix (though mine is actually a tad lower in 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 cooks 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.

MEAT CRUST INGREDIENTS: 

1 lb. extra lean pork, ground

1 T. low-sodium soy sauce

1 T. Sriracha chili sauce

1 clove garlic, minced

½ tsp. fresh ginger root, minced

1 small jalapeno, seeded and minced fine

FILLING INGREDIENTS:

1/3 c. red bell pepper, chopped

1 T. olive oil

2 c. shredded napa cabbage

½ c. green onion, chopped

3 large eggs

1/3 c. sour cream

3 T. my homemade Shawarma mayonnaise (or low-carb mayo)

¼ c. my Einkorn Bake Mix (or Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free version) [Use pork rind flour if still on Induction]

¼ tsp. salt

2 tsp. baking powder

DIRECTIONS:   Preheat oven to 350º.  Mix the meat crust ingredients in a mixing bowl using a fork or your hands and press into a greased tart or quiche pan.  Press evenly and up the sides of the pan about ½ inch.  Pop into oven and bake 10-12 minutes to partially cook.  Remove and gently tilt to drain off excess juices.

Shred the cabbage and place in a bowl.  Chop the green onion and red pepper.  Heat the oil in a skillet and saute red pepper until tender. Add green onion to the skillet and saute just 1 minute. Scrape this mixture into the cabbage and stir.  Add all remaining ingredient to the bowl and mix well.  Spoon the mixture into the meat “crust” and bake for 20-30 minutes longer or until center is firm and set.  Remove and cut into 8 wedges.  We each ate two wedges.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

281 calories

25 g  fat

4.06 g  carbs, .91 g fiber, 3.15 g  NET CARBS

13.8 g  protein

322 mg sodium

 

Asian Chicken Salad with Peanut Dressing

 

Asian Chicken Salad with Peanut Dressing

Asian Chicken Salad with Peanut Dressing

I love this recipe in the summertime!  It’s so easy to prepare and simply DELICIOUS!  Best of all, no oven required to heat up your kitchen.  Summer in Texas forces us to think about such things.  We’re already averaging 92º daily! Lord what will July and August be like this year?  I don’t mind doing a quick skillet sear, but don’t want to turn that oven on very often in summer.   And since I’m not eating sandwiches much these days, this salad is is just perfect and suitable for all phases of Atkins and Keto diets as well.

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:

1 large chicken breast, skinned (8 oz.)

1 T. butter

2 T. lime juice

2 T. rice vinegar

1 T. olive oil

1 tsp. sesame oil

1 tsp. hot sesame oil (or 1/8 tsp. Sambal Oelek chili sauce, or Sriracha)

2 drops liquid stevia

1/2 tsp. low-sodium soy sauce, tamari or coconut aminos

1 T. peanut butter

4 c. Napa cabbage, shredded

½ c. fresh cilantro, chopped

2 large green onions, chopped

½  carrot (5″) shredded with a carrot peeler

1  fresh jalapeno, seeded, sliced in thin strips 1″ long

DIRECTIONS:

Slice chicken diagonally into smaller pieces for quickest cooking.  Heat butter in skillet and sear chicken well on all sides.  Remove and slightly cool.  Slice into smaller slices if desired.

For the dressing, whisk the next 8 ingredients together in a small bowl and set aside for flavors to develop.

In a large bowl or on your cutting board, shred cabbage and place in large bowl.  Add grated carrot, cilantro, green onion and chopped jalapeno.  Toss well and plate greens equally on two plates.  Top each with half the chicken meat.  Provide dressing in individual cups on the plate for each person to add as they please.

NUTRITIONAL INFO: Makes 2 large servings, each contains:

450 calories

25.5 g  fat

10.2 g  carbs, 3.35 g fiber, 6.85 g  NET CARBS

39.5 g  protein

632 mg sodium

 

Buttery Sriracha Pot Roast

Buttery Sriracha Pot Roast

Buttery Sriracha Pot Roast

The pan juices this roast made, melded with the butter, Sriracha sauce and caramelized onion was so sweet and tasty I was spooning it out onto my meat and licking the pan before I washed it after dinner tonight.  I made sure to not use much Ranch seasoning so as not to drown out the magic of the other flavors.  Man, was this roast ever good! If you’re a pot roast fan, this one is definitely worth.  I’ll bet you add it to your regular rotation roast recipes.  It’s THAT good.    It’s incredibly simple, too.  for those that shy away from spicy foods, there was a bit of tingle on my tongue, but this was not very hot with Sriracha really.  It wasn’t too hot for me, and I don’t like my food very spicy when push comes to shove.  :)  This recipe is suitable for all phases of Atkins and Keto diets.

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:

2¼ lb. beef chuck roast (this was a very small roast)

½ pkg. Ranch Buttermilk dressing powder

3 oz. onion, sliced pretty thin

2 tsp. Sriracha sauce

4 T. unsalted butter, cut into smaller bits

DIRECTIONS:  Preheat oven to 350º.  Place meat in suitable pan.  I used a 9×9 square metal pan.  Sprinkle the Ranch powder over the top surface of the meat.  Next top with the sliced onions.  Now invert Sriracha bottle and in a zig zag motion like they do chocolate sauce over desserts in the fancy restaurants, zig-zag about 2 tsp. Sriracha sauce over the onion layer.  Next dot with small pieces of the butter to evenly cover.  Top with a good sprinkling of black pepper.  Pop into oven without a cover and bake for about 2 hours.  Chuck takes longer to get tender.  There is a fair amount of shrinkage, so you’ll only end up with about 2 lbs. cooked meat which will serve 4 people nicely, perhaps even 5.  I’m calculating for 4 adult servings.  Cut meat into thick slices and serve with pan juices (that’s the best part!).  No need to thicken the pan juices.

NUTRITIONAL INFO:  Serves 4 adults, each generous serving contains:

397 calories

19.1 g  fat

2.9 g  carbs, .2 g  fiber, 2.7 g  NET CARBS

50.7 g  protein

432 mg sodium

 

 

 

Smoky Kale and Squash (with ham)

Smoky Kale and Squash (with ham)

Smoky Kale and Squash (with ham)

I threw this little dish together for lunch today and it was so tasty I thought I’d share it  with my readers.  I just love one-pan dishes.  The cleanup is just as easy as the cooking. :)  This recipe is suitable for all phases of Atkins and Keto diets.  Leave the cheese off for Primal-Paleo compliance.

VARIATION:  Make without the ham for a lovely vegetable side dish.  :)

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:

4 tsp. bacon grease

2 oz. yellow onion, sliced

5 oz. yellow squash, cut into medium chunks or slices

5 oz. cured ham (I use individually packed ham steak, trimmed of fat), sliced or chopped

3 oz. kale, stemmed and cut coarsely

2 oz. smoked Gouda cheese, shredded

Dash black pepper

INSTRUCTIONS:  If you’ll soak your ham in warm water for 30 minutes, changing water at least once, this will draw out about 50% of the sodium they put in it.  Remove from water and pat dry with paper towels.  Cut in small pieces.  Heat bacon grease in non-stick skillet. Add onion and saute until the onion begins to caramelize.  Add squash and saute, stirring often, until it is half done (no longer opaque).  Add the pieces of ham and saute 2-3 minutes or until done (squash should be done by now, too).  Add kale and saute 3-4 minutes, just until kale begins to wilt but isn’t overly cooked.  You don’t it want to lose its pretty green color.  The ham will make this dish salty enough, but add a dash of black pepper and stir one last time.  If serving in the skillet, top with the shredded cheese and put lid or foil on top for a couple minutes to allow heat to melt the cheese.  If serving in a pretty ceramic dish, dip up the mixture into baking dish.  Then sprinkle with cheese and pop into microwave on 80% power for about 2 minutes to melt.  Serve at once.  This would be good with a piece of your favorite low-carb bread slathered in butter.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

227 calories

15.3 g fat

6.63 g carbs, 1.26 g fiber, 5.37 g NET CARBS

16.2 g protein

609 mg sodium

 

Pork & Chorizo Salad

Pork & Chorizo Salad

Pork & Chorizo Salad

This is a variation on the popular taco salad we all know and love.  Constructing it with pork and chorizo, along with the spices and sofrito I included, was quite delicious and a pleasant change of pace.  I didn’t have an avocado in the house or else a layer guacamole would have been added under the cheddar cheese.  You might want to consider adding one mashed up with a pinch of garlic powder.  :)  This salad is suitable for all phases of Atkins and Keto diets.

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:

8 oz. lean ground pork

2 oz. chorizo sausage, removed from casing and crumbled

Dash ground cumin

¼ tsp. garlic powder

1-2 tsp. my sofrito sauce (optional, but real good in this)

1/8 tsp. my Smoky Chipotle Spice blend

2 c. Romaine lettuce, chopped

2 c. endive or curly leaf lettuce (green or purple), chopped

½ c. tomato, chopped

2 slices Monterrey Jack Cheese

½ c. shredded Cheddar Cheese

DIRECTIONS:  Have two plates ready by the stove.  If using guacamole layer as suggested above, make that now.  Brown ground pork in a non-stick skillet, along with the crumbled chorizo until they are done.  Add salt, cumin, smoky chipotle blend, sofrito and garlic powder.  Stir often as the meat browns.  Remove from heat when done.  Mix the two types of lettuce in a bowl and plate half on each of two plates.  Add half the chopped tomato on top of each.  Place 1 slice of jack cheese in the center of each stack of greens. Top each with half the hot meat.  The heat should melt the jack cheese nicely.  If using guacamole, add it now.  Top each with ¼ c. of cheddar shreds.   Serve at once.

NUTRITIONAL INFO:    Makes 2 salads, each contains:  (does not include guacamole)

597 calories

46.7 g  fat

6.95 g  carbs, 2.20 g  fiber, 4.75 g  NET CARBS

37 g.  Protein

748 mg sodium  (coming from the chorizo and cheese)

 

 

Crawfish Dumpling Stew

Crawfish Dumplings

Crawfish Dumpling Stew

WOW!  I found a fantastic way to shake up my glucomannan dumplings! This is 5-star restaurant tasty as far as I’m concerned.  Not many recipes strike me that way, either.  It was every bit as good as the lobster ravioli served to my at Gershwin’s in Dallas, that’s for sure!  My husband and I were absolutely astounded at how good this idea I hatched recently came out.  I hesitated to actually make it for the longest time, as I was afraid putting that much bulk into the dumpling batter would make them just totally fall apart in the simmering water.  As you can see in the pic, that just didn’t happen!  What potential I now see for other recipes with this dumpling batter.  :)

This recipe will be a keeper for sure! For those still on Atkins Induction, omit the wine and substitute 1/2 c. seafood stock or chicken stock in your sauce.  This recipe is suitable for Atkins OWL Phase 2 or beyond and Keto diets as well if it fits your daily carb limits.  You’d have to make the sauce with coconut milk for it to pass Primal-Paleo muster, but that’s doable.  By the way, these freeze beautifully and tasted even better than the first night they were made!  :)

VARIATIONS:  Substitute either crab meat or shrimp for the crawfish.  These made smaller would also be lovely in a simple wonton-style soup, standing in for the meat-filled wontons.  :)

DUMPLING INGREDIENTS:

6 oz. cooked, cleaned crawfish tail meat (the rest of the 12-oz. package goes in the sauce)

4 T. butter, unsalted

2 oz. celery, chopped

2 oz. green bell pepper, chopped

2 oz. yellow onion, chopped

½ c. green onion, chopped

1/3 c. parsley, chopped (3 more T. needed for the sauce, so go on and chop 1/2 c. total ;) )

1 clove garlic, minced

1 tsp. my Seafood Spice Blend

2 recipes my glucomannan Dumplings batter

 

SAUCE INGREDIENTS:

4 T. unsalted butter, melted

6 oz. remaining crawfish

½ c. wine (omit for Induction)

1 T. lemon juice

3 T. parsley, chopped

½ c. heavy cream

½ c. water

1 small clove garlic, minced

Dash each salt and black pepper

DIRECTIONS:  Chop all the vegetables up.  Melt 4 T. butter over high heat and add the celery, bell pepper, onion and minced garlic.  Saute until they are tender.  Add 6 oz. of the crawfish, the parsley, and seafood spice mix.  Lower heat and let simmer 2-3 minutes for flavors to blend.  Turn off heat.

Bring a large stew pot of water to a boil.  While it is heating, make up a double recipe of my glucomannan dumpling batter and add the veggie crawfish mixture to the egg/water mixture and stir well. Stir the dry ingredients in and mix with a rubber spatula until it begins to thicken up.  Keep turning the dough until it is stiff enough to roll.  Roll 24 1″ dumpling in your palms and set on a sheet of silicone (best) or a baking sheet.  When all 24 are formed, your water should be at a rolling boil.  Drop all 24 dumplings gently into the water, cover and cook for exactly 10 minutes without lifting the lid.

Make the sauce while the dumplings are cooking.  Melt 4 T. butter over medium heat in a skillet.  Add the remaining 6 oz. crawfish, garlic, wine, lemon juice parsley and simmer long enough to cook the garlic well. Add the cream and salt and pepper to taste.

When dumplings have cooked 10 minutes, lift lid and using a slotted spoon or tongs, gently lift onto a serving platter and spoon the sauce around them.  I served with steamed, buttered broccoli, but they would be good with a nice green salad and low-carb dinner rolls.

NUTRITIONAL INFO:   Makes 6 servings of 4 dumplings each and ¼ c. sauce.  Each contains:

258 calories

20.4 g  fat

10.55 g  carbs, 5.96 g  fiber, 4.59 g  NET CARBS

13.25 g  protein

481 g  sodium

 

 

 

Chicken a la King

 

 

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This dish comes together amazingly fast and is very easy.  Make the condensed chicken soup in the food processor or blender.  Sear the chicken quickly.  Cut everything up.  Simmer until tender and add toss it altogether and serve over the chicken.  How’s THAT for simple?  And it’s DELICIOUS!  Because of the slightly higher carbs of carrots and peas, this is not really Induction friendly or Keto friendly as written.   However, if you substitute cut green beans for the peas, use a little less of the condensed soup and add a bit more broth/water, you could fit it into Induction and a Keto program.  This recipe is not suitable for Primal-Paleo.

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: 

1 large chicken breast (8-10 oz.)

1 T. butter, unsalted

2 oz. frozen peas

2 oz. carrot, chopped

5 oz. daikon radish, chopped

1 oz. red bell pepper, chopped

1 oz. green bell pepper, chopped

1 oz. onion, chopped

Dash black pepper

½ recipe my Condensed Cream of Chicken Soup

DIRECTIONS:  Cut up the vegetables and simmer in boiling water until just tender.  While they are cooking, skin the chicken and remove from bone with a sharp knife. Slice the chicken into 3 lateral slices for 3 equal portions.  Pound with meat tenderizing tool without tearing them apart.  Sear the chicken until nicely browned on both sides.

When veggies are tender (in about 10-15 minutes), strain off water.  Stir in the condensed soup and toss gently with a spoon.  If too thick, add a bit of water of chicken broth to thin.  Plate the chicken “filets” and spoon the sauce over them. Serve at once with a lovely green salad.

An alternate method of cooking and serving is to cut up the chicken into bite-sized pieces and saute that way and add it right into the creamed veggie mixture.   Then serve over toasted low-carb bread of some sort. Be sure to calculate the bread into the numbers below if you serve it that way, which is traditional for Chicken à la King.

NUTRITIONAL INFO:  Makes 3 servings, each contains approximately (varies with size of chicken breast):

437 calories

27 g  fat

10.9 g  carbs, 2.8 g  fiber, 8.1 g  NET CARBS

25.6 g  protein

917 mg sodium

 

 

Chicken-“Potato”-Kale Soup

Chicken-"Potato"-Kale Soup

Chicken-“Potato”-Kale Soup

This lunch creation this week was just scrumptious.  My husband had to admit (although he was expecting to not like the daikon) this soup really tasted like it had potatoes in it.  The daikon radish doesn’t taste at all like radish when it is simmered in soup.  Be sure to try it in your next soup, stew or seafood chowder.  You’ll just be amazed!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo.

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 c. chicken broth, preferably homemade

1 c. chopped kale leaves (ribs removed)

½ c. green onion, chopped

1 c. cubed daikon radish (Japanese radish)

½ c. celery, chopped

Dash each salt and pepper

2 c. water

1/2 recipe my Condensed Cream of Chicken Soup

1  13 oz. can chicken breast with juices

½ c. heavy cream

DIRECTIONS:  Make up the Cream of Chicken Soup recipe. Portion out half for this recipe and store rest in the fridge, covered, for up to a week.  Cut up all the vegetables as indicated above. Place all but the last 3 ingredients in a medium-large 4 qt. soup pot.    Bring to a boil and them reduce heat to a simmer.  Cook until veggies are just tender.  Add the chicken meat (and juices), breaking up the meat a bit as you add it to the pot.  Add the 1/2 recipe of the condensed soup next.  Stir to blend.  Add the cream last.  Simmer a couple minutes and serve.

NUTRITIONAL INFO:  Makes 9 cups of soup or six 1½ c. servings.  Each serving contains:

345 calories

26 g  fat

6.6 g  carbs, 1.33 g  fiber, 5.27 g  NET CARBS

4.16 g  protein

656 mg sodium

 

Condensed Cream of Chicken Soup

Condensed Soup for recipes that can also be diluted for ready-to-eat soup!

Condensed Soup for recipes that can also be diluted for ready-to-eat soup!

I just LOVE Jennifer Eloff’s Condensed Cream of Mushroom Soup recipe.  It’s a no-cook food that I can whip up fast when I need a casserole or recipe “binder.” Well, I was wanting a Condensed Cream of Chicken version this week and thought I had seen one on her site before.  So I went to grab a copy and lo, despite much searching there, alas, I did not find one!  Maybe I just imagined seeing it there, or saw it elsewhere.     Sooooo, I took the mushroom version, omitted the mushrooms and subbed in canned chicken.  I made a couple other changes and VOILA!  A very tasty condensed soup that rivals what comes in the Campbell’s can, and ever so much healthier!

The recipe made exactly 21 oz. or 2 cups, so it is equivalent to two cans of condensed soup and can be used in recipes you have that call for 1 can of soup!  How’s THAT for convenient?  Only thing is this should not be frozen or the cream cheese will break down.  Just whip it up in your food processor or blender right when you need it.  Any leftovers can be stored for probably up to a week in the fridge.  If you choose to make this up as soup, this undiluted soup should be diluted 1 for 1 with water:  1 cup undiluted + 1 c. water or broth = 2 cups finished soup.  This entire recipe, diluted with 2 cups of liquid (5o:50) will yield 4 c. finished soup or four 1-cup servings ready to eat.

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:

4 oz. cream cheese, softened

½ cup heavy cream

2 T. hot water

1 chicken bouillon cube (use back of spoon & dissolve in hot water above)

1 T. olive oil

Dash onion powder

¼ tsp. xanthan gum

1 tsp. arrowroot powder or cornstarch (or 1/4 tsp. more xanthan gum if you prefer)

1 short squirt liquid sucralose (a few drops)

1  13-oz can chicken breast, undrained (Daily Chef brand from Sam’s is just chicken, water and salt)

DIRECTIONS:   Place all ingredients in food processor or blender but the chicken.  Process until smooth.  Add chicken with its liquid and pulse a few times to chop and blend.  Scrap out into 2 storage contains equally.  There will be 10.5 oz. in each. Cover and refrigerate if not using immediately.  Keeps about a week in the fridge.  DO NOT FREEZE!

NUTRITIONAL INFO:  

Makes two 10.5 oz. soup cans worth of condensed (undiluted soup). Each “can” worth of my undiluted soup (half the recipe) contains:   660 cals., 52 g fat, 8.1 g carbs, .65 g fiber, 7.45 g NET CARBS, 5.9 g  protein, 1392 mg sodium.

If reconstituted with water or broth this recipe will make four 1-cup servings of reconstituted, ready-to-eat cream of chicken soup.  You should dilute with 50:50 water or plain chicken broth.  Each 1-cup serving of soup contains:  330 calories, 26.2 g  fat, 4.0 g  carbs, .3 g  fiber, 3.7 g  NET CARBS, 2.9 g  protein, 696 mg sodium.

 

 

 

 

 

Creamy Scalloped “Potatoes” & Smoked Pork Casserole

Scalloped Daikon-Smoked Pork Casserole

Scalloped “Potatoes” & Smoked Pork Casserole

My husband has to eat some Vitamin K every single day, on his Coumadin medication.  When I started to make dinner tonight, we realized he hadn’t yet had any today.  So the casserole I planned ended up getting some thrown in as an added layer and it turned out to be quite unobtrusive, perhaps even good, in the originally-planned scalloped pork casserole!  It added nutrition but it’s so mile, not so much flavor, actually.  This casserole is DELICIOUS!  And it would be even if you decided to leave the kale out!  The daikon does not taste like radish when cooked, so if you like scalloped potatoes, I think you’ll want to try this dish!  This recipe is suitable for all phases of Atkins, Keto diets but off-limits for Primal-Paleo with all the dairy in it.

VARIATION:  The top layer of “scalloped” diakon, without the meat or kale, would make an excellent side dish on it own. :)

INGREDIENTS:

1 T. bacon grease

3 oz. onion, chopped  (I used purple onion)

2 c. chopped kale, ribs removed

10 oz. cooked smoked pork loin or pork butt, cut in bite-size pieces

10 oz. daikon, peeled, sliced thin and then cut into 1″ pieces

½ c. shredded mozzarella cheese

2 oz. cream cheese, softened

¼ c. heavy cream

2 T. mayonnaise (I used my Homemade Shawarma Mayo)

1 c. shredded Cheddar Cheese

DIRECTIONS:  Grease a casserole dish and set by stove.  Preheat oven to 350º.  Heat bacon grease in non-stick skillet over high heat.  Add onion and saute until it begins to get tender.  Add chopped kale and just saute until it begins to wilt.  Spoon this mixture evenly on the bottom of the casserole dish.  Add daikon pieces to the skillet and saute until it begins to get tender.  While the daikon is cooking, soften cream cheese in a microwave in a medium bowl.  When daikon is just beginning to soften, remove from heat and add to the cream cheese in the bowl.  Add the mozzarella, cream and mayo to the bowl and stir well.  Last, add the pork to the skillet and saute (add more bacon grease if needed) a couple minutes. Layer the meat atop the kale mixture in the casserole pan.  Then evenly distribute the daikon mixture evenly on top.  Finally top with the shredded Cheddar.  Cover with foil and pop into a 350º oven foe 30 minutes.  Remove foil and bake another 10 minutes.  Serve at once.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

358 calories

28 g  fat

6.91 g  carbs, 1.31 g  fiber, 5.6 g NET CARBS

22 g  protein

557 mg sodium

 

Beef-Eggplant Curry

Beef Eggplant Curry

Beef Eggplant Curry

This is a quick, tasty and wonderful way to use up leftover beef pot roast (chuck).  Made the above delicious curry for lunch today.  This one’s a keeper!   I started this at 10:45 and it was done by 11:15!  Super easy dish.  We are very pleased with this quick curry.  I love how easy most Indian curries are to prepare!  This dish is suitable for all phases of Atkins, Keto and Primal-Paleo as well.

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. olive oil or coconut oil

2 c. cooked beef, trimmed of fat, cut in ½” dice

6 oz. eggplant (I used Japanese purple eggplant), cut in 1″ cubes

3 oz. onion, diced large

½ c. red bell pepper, chopped

½ c. cilantro, cut roughly

1 large tomato, cut in 1″ cubes

2 tsp. my Garam Masala Spice blend

Dash turmeric (about 1/8 tsp.)

Dash salt

½-1 c. water (beef stock if you have some is better)

DIRECTIONS:   Cut up meat, eggplant and onion as indicated above. Heat oil in non-stick skillet over hi heat.  Add onion and slightly brown.  Add eggplant and continue to saute, stirring often.  Add beef and brown a bit.  Add cilantro, tomato and all spices.  Add water as needed to just barely surround meat.  Lower heat.  You don’t want this soupy, but add more water as you cook the dish if all evaporates.  Simmer on medium heat about 15 minutes to allow flavor to mingle.  Serve on cauli-rice, cauli-mash, toasted low-carb bread or muffins, or eat it straight up!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

237 calories

12.5 g  fat

7.05 g  carbs, 2.77 g  fiber, 4.28 g  NET CARBS

24 g  protein

107 mg sodium

 

 

Italian Dumplings

Italian Dumplings

Italian Dumplings

I had exactly 1 cup of delicious spaghetti meat sauce in my freezer and decided to give it a whirl on my delicious dumplings for lunch today.  Man, was this ever delicious!!!  I felt like I was eating real gnocchi or noodles in this!!   This just made my regular recipe rotations and hopped right on up to the top of that list!  Although I made the dumpling dough in small round dumplings, it tasted like I was eating lasagna or ravioli.  The dumplings held up well in the sauce and through the baking process, too. Mmmm. This was sooooooo good!  This is suitable once you reach the Atkins Phase 2 OWL, and OK for Keto dieters.  It would not be appropriate for Primal or Paleo followers.

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:

(pot of simmering water to make dumplings)

1 recipe my Dumplings

1 c. my meaty Spaghetti Sauce (or low-carb Italian meat sauce of your choosing)

½ c. mozzarella cheese, shredded

¼ c. Parmesan cheese

¼ c. ricotta cheese

DIRECTIONS:   Preheat oven to 350º.  Mix up the dumplings per that recipe’s instructions.  Form the dough into 24 small balls about 3/4″ in diameter.  Drop into boiling water and lower to a gentle simmer, cover and simmer for 8-9 minutes, DO NOT LIFT THE LID during cooking.   Drain off the water and pour the dumplings into a baking dish (no need to grease it).  Dot evenly with your spaghetti sauce.   Dot evenly with the ricotta.  Sprinkle the mozzarella over the top evenly and finally, top with the Parmesan cheese. Bake at 250º for about 15 minutes to heat all and melt the cheese.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

286 calories

18.7 g  fat

13.93 g  carbs, 6.76 g  fiber, 7.17 g  NET CARBS

21.03 g  protein

451 mg sodium

 

 

 

 

By Peggy Posted in Beef

Pork in Queso Flameado Sauce

Pork in Queso Flameado

Pork in Queso Flameado Sauce

If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you won’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer.  It is sooo good!  Well, this new dish I created this evening is an entree with pork that features the ingredients of that popular appetizer.  If you love Mexican food, you’ve GOT to try this dish!  My husband just loved it, as did I!   This dish also sports some very impressive nutritional numbers below, so it’s a keeper in my book.  It is suitable for all phases of Atkins and other Ketogenic diets.

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:

12 oz. pork loin, cut into 4 portions

1 link chorizo, removed from the skin and crumbled

2 T. unsalted butter

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

6 oz. Monterrey Jack cheese, shredded (or more if you can afford the carbs)

DIRECTIONS:  Preheat oven to 350º.  Pound the 4 pieces of pork with a meat tenderizer.  Melt butter in large skillet over high heat.  Brown pork on both sides until nearly done.  Remove.  Add crumbled chorizo and brown, crumbling as small as you can as it cooks.   Add the green onions, bell pepper and saute until they are tender.  Lower heat to medium low and add cream, water and cilantro.  Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and lay pork on top.  Pop into preheated oven and bake for 15 minutes or until bubbly and the meat appear to be done.  Serve 1/4 of the sauce over each portion of meat.  This pairs nicely with mashed cauliflower or a nice guacamole salad alongside.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories

45 g  fat

4.35 g  carbs, 1.15 g  fiber, 3.2 g  NET CARBS

36 g  protein

654 mg sodium

527 mg potassium

33% RDA Vitamin A, 37% B6, 33% B12, 40% c, 8% E, 5% calcium, 10% copper, 18% iron, 11% magnesium, 5% manganese, 39% niacin, 36% phosphorous, 33% riboflavin, 55% selenium, 83% thiamin, 30% zinc

Tex-Mex-Chix on Zoodles

Tex-Mex-Chix on Zoodles

Tex-Mex-Chix on Zoodles

This is my variation on a recipe called Chicken Lazone that has circulated on many low-carb websites.  Though the recipes vary slightly, they all seem to have cream and chili powder in common.  When I cooked the inspirational recipe as written a few months back, we found it to be lacking in depth of flavor.  So I took this recipe and added onion, cilantro and BACON!!   After all, you can’t go wrong with a little bacon, right?  Or a little cilantro, for that matter.  The absolutely delicious dish that evolved is suitable for all phases of Atkins, Keto diets but not for Primal-Paleo unless you substitute coconut milk for the cream.  My husband is not low-carbing 100% and he had his portion on regular pasta.  He liked this dish a lot and said it reminded him of both Italian Chicken Carbonara and 7-layer dip.  He gave it a resounding thumbs up!

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 medium zucchini, julienned or made into noodles

12 oz. cooked chicken, skin removed, cut into bite size pieces

3 slices bacon, chopped

3 oz. onion, chopped

1½ tsp. chili powder

1½ tsp. onion powder

2 tsp. garlic powder

¼ tsp. cayenne

¼ c. butter

1 c. heavy cream

1 c. water

¼ tsp. xanthan gum to thicken (optional)

1/2 c. cilantro

DIRECTIONS:  Using a noodler, spiralizer-type tool or julienne peeler, cut the zucchini into noodles.  Place 2 T. of the butter oil in skillet over medium heat.  Place zucchini noodles in butter and allow to saute/wilt until just barely softened.  Turn off heat and set aside. Brown bacon in another skillet over high heat.  Add rest of butter and onion and saute until tender.  Add chicken and continue to saute to slightly brown the chicken. Add all spices and stir.   Lower heat to medium.  Add cream and water.  Dust in xanthan gum slowly, whisking to blend and allow it time to thicken sauce.  Add cilantro and simmer for 1-2 minutes longer.  Serve the chicken mixture over the zoodles.  Garnish the top with a sprinkle of chili powder.  This pairs nicely with a green salad and low-carb buttered dinner rolls (see my breads recipes for several roll recipes).

NUTRITIONAL INFO:   Makes 4 generous servings, each contains:

559 calories

47 g  fat

8.3 g  carbs, 1.92 g  fiber, 6.38 g  NET CARBS

27.25 g  protein

478 mg sodium

 

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

Once again, the Queen of Leftovers creates a surprisingly delicious dish with a bit of “this and that” she has been staring at the last few days in the fridge.  One small piece of thick ham steak, half a spaghetti squash and an avocado getting way too ripe on my kitchen counter.  Just sounded like a Mexican meal in the making to me!  This creation sort of reminds me of Ham-Mac-and-Cheese.  But the generous handful of cilantro really takes it to a different flavor level.  For those that don’t like cilantro, just leave it out and sub in a little chili powder.  This dish will be nearly as good without it, I’m sure.

The Mexican Poinsettia stuck onto my guacamole was an afterthought, but I thought it came out very pretty!    I quartered 2 San Marzano tomatoes and 1 thin slice of jalapeno pepper for my flower.  This recipe is suitable for all phases of Atkins and other Ketogenic diets, but is not suitable for Primal-Paleo unless you sub in coconut cream for the cheeses (might also require a little chili powder to kill the coconut taste.).

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:

1/2 of a medium, 7-8″ long spaghetti squash (about 1¾ c. threads)

2 tsp. bacon grease

2 oz. onion, chopped (I used red onion)

4 oz. chopped ham

¼ c. red bell pepper, chopped

½ c. chopped cilantro

2 oz. American Deluxe or cheddar cheese, shredded

2 oz. Monterrey Jack Cheese (I used 2 slices)

DIRECTIONS:  Preheat oven to 350º.  Place the half squash cut-side down in a dish with ½” water and microwave on HI for 13 minutes.  Fork the threads into a bowl and save the shell to stuff.  While it is cooking, Melt the bacon grease in a skillet and saute the onion until tender.  Add the ham and bell pepper and saute until they are done/tender respectively. Turn off fire and stir in the cilantro.  Add half the ham mixture to the bowl of squash and stir well.  Add the American or cheddar cheese shreds and stir again.  Spoon into the squash shell.  Top with the 2 slices of Jack cheese any way you want to arrange/cut and place it.  Top with the remainder of the ham mixture and pop into the 3350º oven just long enough to melt the Jack cheese, or about 15 minutes.  Remove and scoop half the squash contents onto each plate and serve with guacamole or a green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

399 calories

26.5 g  fat

14.45 g  carbs, 2.65 g  fiber, 11.80 g  NET CARBS

26 g  protein

1600 mg sodium (soak ham in water for 1 hour before frying to lower sodium)

531 mg potassium

21% RDA Vitamin A, 29% B6, 29% B12, 35% calcium, 18% copper, 20% iron, 12% magnesium, 13% manganese, 33% niacin, 45% phosphorous, 32% riboflavin, 29% selenium, 46% thiamin, 34% zinc

 

 

 

 

Shrimp “Crowned” Swai with Creamy Cauliflower

Shrimp "Crowned" Swai wiwth Creamy Cauliflower

Shrimp “Crowned” Swai with Creamy Cauliflower

This delightful seafood dinner was just one of those incredibly successful uses of a dab of some leftovers in the refrigerator.   You’ve had those, too, I’m sure.  My husband calls me the Queen of Leftovers!  I had a little leftover Smoked Gouda Cauliflower , exactly 1 c. to be exact.  It was right at eye level in my refrigerator today, sitting beside the two Swai filets and bag of shrimp I thawed for dinner.  I had yet to decide how to prepare my fish and shrimp this evening.   I just DO NOT like storing leftovers more than 2 days.  Thus, this idea “hatched” and what a tasty “egg” it turned out to be!  I decided to serve it atop a bed of sauteed fresh spinach, but that didn’t have great flavor impact on the final dish, so I’d say the bed of spinach is purely optional here.  But since that’s how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below.  This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy.  This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for my Paleo readers!

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   6-oz. filets of Swai (or mild fish of your choice)

12 medium shrimp, peeled, deveined, tails left on for visual impact

5 oz. raw spinach

1 T. bacon grease

2 T. butter (I use unsalted)

1 clove garlic, minced

1 T. lemon juice

1 c. cooked cauliflower, drained and slightly mashed with a fork

1 oz. each cream cheese (softened) and Smoked Gouda (grated)

1/8 tsp. my Seafood Spice Blend

2 tsp. parsley, chopped (for garnish)

DIRECTIONS:  Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt.  With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used).  In another small baking pan, melt the rest of the butter in your oven.  Remove, add minced garlic and Seafood spice Blend to the butter and stir.  Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350º.

In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted.  Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets.  Lay a fish filet atop each batch of spinach.  Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish).  Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above.

Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in.  Stir and drizzle over each serving.  Pop into 350º oven for about 20-30 minutes or until fish is opaque.  Shrimp should be beautifully golden now.  Remove from oven, garnish with the chopped parsley and ENJOY!  I served with a nice green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

435 calories

31.6 g  fat

7.6 g  carbs, 2.8 g  fiber, 4.8 g  NET CARBS

34.1 g  protein

 

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

Spinach Mayonado (optional meatballs)

This is essentially a creamed spinach dish, but with a very special cream indeed.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach. It certainly ends up mixed on my plate while eating it.  :)  To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo followers as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created this creamy sauce.

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:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories

48 g  fat

12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS

15.2 g  protein

453 mg sodium

 

Smoky Chicken-Squash Gratin

Click to enlarge

Smoky Chicken-Squash Gratin

When I thawed chicken this morning, I thought I was thawing 2 nice chicken breasts in those ziploc freezer bags.  However when I went to debone them, what I had thawed was two leg quarters, and not very large ones at that.  So I skinned them, deboned and switched my menu plans to a little casserole of some kind. Had a leek I wanted to use, so this dish started forming in my head.  I grabbed the bacon of the refrigerator shelf and started the creative cogs.  The resulting dish was sinfully delicious and my husband said said to be sure to put this on my website.  That’s a thumbs up in my book, as he doesn’t like spaghetti squash very much.  :)

This dish is a little carb-y, but virtually all the carbs are coming from the spaghetti squash and leek…..all healthy carbs, so I’m not worried there.  It is suitable for Atkins Induction and Keto diets if you can fit it into your daily numbers.  This would not be suitable for Primal-Paleo.  This recipe is high in sodium, from the cheese and bacon, so be forewarned.  If you are extremely sodium sensitive, you may need to cut back the cheese and bacon a bit.

INGREDIENTS:

5 oz. bacon, chopped small

5 oz. leek, chopped small

13 oz. chicken meat, cut into small pieces

¼ c. heavy cream

¼ c. water

3 oz. smoked Gouda cheese, shredded

dash of xanthan gum (or your favorite thickener) to thicken

3 c. spaghetti squash threads (this is what my half of a squash yielded)

2 sprigs fresh parsley, chopped (optional)

DIRECTIONS:  Cut your spaghetti squash in half, reserving one half for another use.  Place one half, cut side down in a baking dish with ½” water and microwave for 13 minutes on HI.  You can also bake them in your oven (which I have never done) but it will take much longer, probably around 30-45 minutes?  When tender, holding in your hand with a hot pad, fork/strip the threads out onto a paper plate and set aside.  Preheat your oven now to 350º.

While the squash is cooking in the microwave, brown the bacon in a skillet over high heat.  Remove and drain on paper towels about 2 T. of it to use for top garnish.  Add the chopped leek to the skillet along with remaining bacon and continue sauteing until the leeks are nearly tender.  Add the chicken and continue sauteing until it too is done.  Lower heat to medium and add the water, cream and most of the Gouda cheese, reserving just a little cheese (about 3 T.) to sprinkle on the top of the casserole(s).  Stir the cheese into the mixture until it begins to melt.  Move the solids to the edges of the pan and dust a wee bit of xanthan gum/thickener into the middle puddle of liquid, stirring briskly and allow to thicken up.  You don’t want this very thick, so I only dusted it one time.

I made 3 individual 6″ long oval casseroles, but you can just make one using an 8/11 baking dish you have oiled lightly.  Spoon the mixture into your oiled baking dish(es).  Top the casserole(s) with the reserved cheese and the chopped parsley (if using).  Pop into preheated oven and bake for about 20 minutes to allow flavors to meld and mellow.  Serve with a nice green salad.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

569 calories

42.5 g  fat

17.23 g  carbs, 2.86 g  fiber, 14.37 g  NET CARBS

30 g  protein

1365 mg sodium

512 mg potassium

23% RDA Vitamin A, 38% B6, 23% B12, 14% C, 7% E, 23% c alcium, 21% copper, 29% iron, 16% magnesium, 21% manganese, 51% niacin, 24% riboflavin, 46% selenium, 24% thiamin, 34% zinc

 

 

 

 

 

Chicken Florentine

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I’m re-posting one of the most popular recipes on my website.  Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost and forget some of the old favorites and need to be reminded of them from time to time.  I’m making this again tonight, so I thought I’d share it with you again today.

This recipe takes a mere 20-30 minutes to pull together.  It’s amazingly tasty and worth every one of those minutes.  So attractive on the platter, too!  And better yet, it’s Induction friendly!  The creamy spinach-mushroom topping compliments the seared chicken so nicely!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good!  :)

Who says low-carb eating is boring?  Visit a team of chefs that will dispel that notion in no time!  Low Carbing Among Friends shows you through photographs a sampling of the delicious low-carb recipes you can have at your fingertips.  Just order your own personal copy of these wonderful low-carb cookbooks by Jennifer Eloff and friends.  Some of MY recipes are even in there! You’ll be amazed at the kitchen talent of the team of chefs Jennifer has brought together to bring you an array of dishes that will guarantee your meals are NEVER boring. You can order your cookbooks from Amazon or here

DISCLAIMER:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because they are GREAT recipes you won’t want to miss out on!

INGREDIENTS:

3 large chicken breasts, deboned and skinned

1 T. unsalted butter

½ lb. fresh mushrooms sliced thick

1 clove minced garlic

Pinch salt and pepper

6 oz. fresh spinach (3-4 oz. if using frozen)

1/3 c. heavy cream

1/4 c. chicken broth

3 T. grated Parmesan

2 T. white wine (optional)

Pinch xanthan gum (if needed to thicken)

DIRECTIONS:

If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking.  Melt butter in non-stick skillet and saute the chicken slices or “filets”, as I call them,  until lightly browned and thoroughly cooked (medium-high heat).  This won’t take long at all, which is precisely why I like to slice them.  Remove chicken to serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce.   Pour sauce over chicken.  Garnish with a sprinkle of parsley if desired.

NUTRITIONAL INFO: Makes 4 servings each with:

467 calories

26 g  fat

6.8 g  carbs

2 g  fiber

4.8 g  NET CARBS

49 g  protein

200 mg sodium

Pork-Sweet Potato Cabbage “Rolls”

Click to enlarge

Pork Sweet Potato Cabbage Rolls

This little lunch was created with leftovers from a dinner earlier this week.  It’s a wee bit carbier than many of my entrees, but I do like to incorporate healthy, low-glycemic sweet potatoes into my diet once in awhile.  I had bought a lovely head of cabbage at the store Saturday and it had particularly green, undamaged outer leaves.  Thought those pretty outer leaves sure would make some nice cabbage rolls.  So when I opened up the refrigerator at 11:00 wondering what to fix us for lunch, and with the single serving of leftover Gingerale Baked Sweet Potatoes (I’ll be posting that recipe soon, as it was soooo good!) sitting right by the single leftover pork chop, “Hello”, the light bulb went off in my head.  This is invariably why my husband calls me “Queen of leftovers”, because I can recreate them and end up with a totally different dish.   It’s my way of dealing with his personal preference of not liking leftovers.  ;)   My husband does not usually eat the outer leaves of cabbage rolls as he isn’t very fond of cabbage.  The outer leaves can be really tough sometimes if the cabbage has been picked awhile or long in getting to market, even with extra boiling.  But you certainly can eat them if you blanch them a little longer than inner leaves.  We found this to be delicious and I will definitely serve this again!

This dish is not suitable for Atkins Induction due to the carb-y sweet potatoes.  It is OK for Keto diets if you can fit the carbs into your daily menu numbers.  This is not be suitable for Primal-Paleo.

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 large outer cabbage leaves (parboiled 2-4 min., depending on how tough they seem and whether you plan to eat them)

2 slices bacon, chopped

2 oz. onion, chopped

4 oz. cooked pork chop or pork steak, cut into small strips

1 c. chopped green cabbage

1 oz. cream cheese

2 T. my Shawarma Mayonnaise (or mayo of your choice)

3/4 c. cooked sweet potato, cut into small french-fry strips (½ of a small potato)

Dash each salt, black pepper

Dash ground cumin & chili powder (I used Spanish Smoked Chili Powder)

¼ c. Monterrey Jack Cheese, shredded

DIRECTIONS:  Drop the 2 whole leaves of cabbage into simmering water and parboil for 2 minutes if you do NOT plan to eat the outer leaves;  boil for 4 minutes if you plan to eat the outer leaves.  While they are boiling, fry the bacon in a skillet over high heat.  When nearly done, add the onion and saute until tender.  Add the cooked pork to the skillet and saute until it begins to brown.  Lower heat to medium and add shredded cabbage.  Saute just until cabbage is wilted.  Add the cream cheese in dots and allow it to melt under the heat of the mixture, stirring often until it is fully melted and blended in.  Add the mayo and stir to mix well.  Finally, add the cooked sweet potato bits and all spices.  Stir to mix all uniformly.  Remove from heat and preheat your oven to 350º.

Next lay the whole cabbage leaves on an oven-proof serving platter.  Spoon half the filling along the leaf stem, in a column.  Spoon half the Jack cheese on top of the row of meat mixture.  Fold the base of the leaf inward on the other side and secure with a toothpick to close up one end, as shown in the picture.  Pop into 350º oven for about 1o minutes to melt the cheese.  Serve hot and ENJOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

408 calories

35 g  fat

14.1 g  carbs, 3.25 g  fiber, 10.85 g  NET CARBS

16.1 g  protein

508 mg sodium

453 mg potassium

21% RDA Vitamin A, 24% B5, 24% B12, 41% C, 13% copper, 10% iron, 10% magnesium, 13% manganese, 18% niacin, 22% phosphorous, 18% riboflavin, 29% selenium, 33% thiamin and 15% zinc

By Peggy Posted in Pork

Stuffed Crust Chicken-Spinach Pizza

Click to enlarge

Stuffed Crust Chicken-Spinach Pizza

This is one of those dishes that is MUCH tastier than it looks there in the photograph.  Even my husband had his doubts until he tasted this.  He LOVED it!

I thawed a chicken breast for dinner but my mid afternoon, still hadn’t decided what I was going to make for dinner tonight.  I looked in the fridge and saw that I had a little chive and onion cream cheese in the tub I wanted to use up.  I had thawed some frozen spinach, as my husband needed to have some Vitamin K intake.  He is on Coumadin therapy and needs to keep his Vitamin K levels consistent from day to day and I realized he had not eaten anything with K today.

As I thought about how I could incorporate spinach and chicken in our dinner, I remembered the chicken and spinach quesadillas I used to order at Pappacitos Cantina  on the Gulf Freeway in Houston years ago (in my pre-low-carb life).   Thought I might either try making something like that or an Alfredo-type pizza, but use a real simple open-faced presentation to avoid the grilling step.

At 5:00 pm, I sure didn’t feel like baking focaccia bread from scratch or making this more complicated than need be.  So I reached for the last two sheets of Joseph’s Whole Wheat, Oat and Flax Lavash bread in the refrigerator.  I opted to pre-bake the sheet that was going to be the bottom of my creation and then just started layering until I was satisfied and ready to bake the final dish.  This creation turned out quite delicious and not as “rich” as we thought it would be.  I will definitely be making this again.  The Joseph’s lavash on the bottom really crisped up nicely, too!

This recipe isn’t suitable until Atkins Pre-Maintenance or Maintenance because of the whole-wheat flour in the lavash bread.  It is low enough in carbs to be OK for Keto diets, but is totally unacceptable for Primal-Paleo.

INGREDIENTS:

2 full sheets of Joseph’s Whole Wheat, Oat, Flax lavash bread

4 T. chive & onion cream cheese, softened (or plain cream cheese + 1 T. ch. green onion)

2 cups shredded mozzarella cheese

1½ c. cooked chicken breast, shredded

1 c. frozen chopped spinach (uncooked), squeezed of all water (about ½ c. packed spinach)

½c. shredded Parmesan cheese

DIRECTIONS:   Preheat oven to 350º.  Place 1 sheet of lavash on a non-stick or parchment lined baking sheet.  Pop into hot oven and bake for about 10 minutes or until no longer soft, but not very brown or overly brittle/crisp.  Remove from oven and slightly cool.   Spread with the cream cheese.  Sprinkle 2/3 c. of the shredded mozzarella cheese evenly over the crust.  Next evenly spread the shredded chicken. Dot the chicken with half the frozen spinach. Sprinkle half the Parmesan on top next.  Next sprinkle another 2/3 c. mozzarella cheese on top.  No place the second sheet of lavash bread on top and press down with your hands.  Sprinkle the final 2/3 c. mozzarella on top of the top sheet of bread, followed by the rest of the spinach and finally the last of the Parmesan.  Pop back into the hot oven and bake for about 20 minutes or until lightly browned around the edges like pizza crust.  The top cheese should be completely melted.  Remove and cut into 6 equal slices.  Serve with a nice green salad and ENJOY!

NUTRITIONAL INFO:   Makes 6 slices, each contains:

272 calories

15.5 g  fat

7.71 g  carbs, 2.80 g  fiber, 4.91 g NET CARBS

667 mg sodium

236 mg potassium

36% RDA Vitamin A

19% B6, 46% B12, 8% C, 7% E, 34% Calcium, 8% copper, 20% iron, 13% magnesium, 11% manganese, 34% niacin, 49% phosphorous, 24% riboflavin, 34% selenium, 8% thiamin, 22% zinc

Stuffed Pork Chops

 

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Stuffed Pork Chops

Oh my, I’ve not used my Jicama-Eggplant Stuffing any way but as a side dish with a holiday turkey before.  But it makes a WONDERFUL stuffing for such things as pork chops and probably stuffed shrimp and crab, too!  Whipping this stuffing together is fast…..you just have to wait for the final stuffed chops to bake. But you can sit down and put your feet up after a long day at work and let them cook themselves.  That’s my kind of meal!  Of course, any phase-suitable, plan suitable bread can be used for your ½ slice low carb bread called for in this recipe.  I used what I had on-hand cooked, a slice of my gluten-free Individual White Bread.

This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo programs if you use a plan-suitable bread.  It will also freeze beautifully for you.

You’ll find many more delicious low-carb recipes in the latest cookbook series by Jennifer Eloff and friends.  Visit their Facebook page to see a sampling of the recipes this group of very talented cooks have collaborated to bring to you:  Low Carbing Among Friends.  Like their page if you like what you see and get your very own copies of this 5-volume set at Amazon or here: http://amongfriends.us/order.php.  It will be ever so nice to have such an array of easy recipes right at your fingertips!

DISCLAIMER:  I do not receive any remuneration for this promotion nor for the inclusion of a few of my recipes therein.  I simply support the effort this team has put forth to bring you the “tasty fruits” of their kitchen labors!

INGREDIENTS:

1 lb. boneless pork loin, sliced into four equal 4-oz. “chops”

1 oz. raw bacon, chopped (about 2 thin slices)

2 oz. onion, chopped fine

2 oz. celery, chopped fine

3 oz. jicama, peeled and grated (about 3/4 cup)

1 c. eggplant, cubed small

3 sprigs parsley (2 T.), chopped

Dash each salt, black pepper and poultry seasoning or thyme

1 egg, beaten

1 T. water

1 slice low carb or plan suitable bread or roll

 

DIRECTIONS:  Cook the chopped bacon until half done in a skillet over high heat.  Add onion, celery, jicama and saute until vegetables are half tender.  Add the eggplant and continue to saute until the eggplant is tender but not mushy.  Add parsley, salt, pepper and poultry seasoning.  Remove from heat.  Crumble in the slice of bread.  Beat the egg with the water in a dish and add it to the mixture and stir to moisten the entire mixture well.  It should hold together nicely, but if not, add 1-2 tsp. more water slowly as needed.   Divide it off int he skillet into 4 equal portions and set aside for now.

Preheat the oven to 350º. Cutting on the fat edge (if there is a fat edge), slice the pork chops laterally in half being careful not to quite cut them all the way through at the back edge where you will “hinge” them open to stuff.  Open each chop in one palm and with a spoon, pack 1/4 of the stuffing into it firmly.  Set it onto a greased ceramic or metal baking pan and press the top half of the meat down onto the stuffing slightly.  With a brush, baste the top layer of meat with a film of bacon grease or olive oil to keep it from drying out during baking.  Place the pan into preheated 350º oven and bake for about 1 hour.  Serve with your favorite green vegetable or salad.

NUTRITIONAL INFO:    Makes 4 large servings, each contains:

275 calories

14 g  fat

5.72 g  carbs, 2.52 g  fiber, 3.20 g  NET CARBS

32 g  protein

271 mg sodium

650 mg potassium

41% RDA Vitamin B6, 42% B12, 8% C, 7% calcium, 17% copper, 25% iron, 11% magnesium, 44% niacin, 52% phosphorous, 40% riboflavin, 82% selenium, 93% thiamin, 29% zinc

 

 

Salmon with Pink Tarragon Cream

Salmon with Pink Tarragon Cream

Salmon with Pink Tarragon Cream

Now THAT is a plateful of nutritious food!  Just look at the nutritional info below for this recipe!  And that’s just for the fish and sauce!  Add in values for the spinach and broiled tomatoes and WOW!  It probably almost meets your entire RDA nutritional requirements for the day!  This delicious sauce I have used on so many different things.  It’s good on/with sauteed spinach.  It’s marvelous on scrambled eggs at breakfast (using diced tomato instead of tomato paste). I’m sure I’ll continue to find new ways to use this tasty sauce.

Tonight, I decided to try it on salmon and once again, it did not disappoint!  It was delicious with broiled tomatoes and some spinach sauteed in a tablespoon of bacon grease.   My husband isn’t terribly fond of salmon but he definitely liked this rendition of this very healthy fish.   This dish, in order to be acceptable for Atkins Induction must have the wine omitted.  It will still be good, just not quite as good.  Wait until you get to Phase 2 OWL to add the wine.  This recipe is suitable for Keto diets but you might want to omit the wine as it may throw you out of ketosis.  It is perfectly OK for Primal-Paleo followers if you substitute coconut cream or coconut mild for the heavy cream.

Join me and a great team of other low-carb cooks (including George Stella!) on the Low Carbing Among Friends Facebook Page.  There you’ll see other delicious recipes that appear in Jennifer Eloff’s cookbook series by the same name.   You can order your copy of these cookbooks (Vols 1-5 released; Vol 6 due out later this year) at Amazon or here:  http://amongfriends.us/order.php

I do not receive money for this promotion nor for the inclusion of my recipes.  I do so because they are GREAT cookbooks!

INGREDIENTS:

12 oz. salmon filet (skin removed)

2 T. butter (I use unsalted)

½ c. heavy cream (or coconut cream or coconut milk)

½ c. water (or ½ c. more cream, if you can afford the extra carbs)

2 T. tomato paste

½ tsp. dried tarragon leaves  (or about 1½ tsp. fresh, chopped)

Dash each salt and black pepper

¼ c. rose or white wine (omit for Induction)

1/8 tsp. xanthan gum or guar gum (or your favorite thickener)

1 sprig parsley, chopped or more tarragon (for garnish)

DIRECTIONS:  Cut the fish into two equal servings.  Melt the butter in a large skillet.  Sear the pieces of salmon on both sides over high heat until golden and flesh is fully done (peek in the center with a fork).  This will only take a couple minutes on a side.  Remove to a platter and pop into warm oven to hold while sauce is made.  Lower heat to medium.  Add the water, cream, tomato paste and tarragon to the skillet.  Bring to a slow simmer for about 3-4 minutes.  Add salt and pepper.   Dust the xanthan/guar gum slowly, a little at a time over the sauce and whisk it into the cream mixture.  Stir constantly as it begins to thicken.  Turn off heat, plate the fish and dip sauce on top.  Sprinkle with chopped parsley or bit more tarragon.  Save any unused sauce for your scrambled eggs in the morning!  Mmmmm.

NUTRITIONAL INFO:   Makes two 6-oz. servings, each contains:  (includes half the sauce)

580 calories

43.7 g  fat

4.85 g  carbs, .6 g  fiber, 4.25 g  NET CARBS

38.8 g  protein

275 mg sodium

92 mg potassium

57% RDA Vitamin A, 66% B6, 300% B12, 7% C, 18% E, 10% D, 10% calcium, 16% copper, 19% iron, 20% magnesium, 91% niacin, 71% phosphorous, 115% selenium, 20% thiamin, 12% zinc

 

 

 

 

 

 

 

Beef Pie

Beef Pie

Beef Pie

I fell in love with Pork Pies in Britain.  So I thought I’d apply that approach to a beef pie.  So tonight I gave it a whirl as I wanted to try some Einkorn flour in my best pie crust, slightly tweaked.   I order my Einkorn flour direct from Jovial Foods. Yes, I’ve read the books and yes, I understand what eating modern wheat does to us metabolically.  This is ancient wheat that has not been genetically modified and I choose to do some moderate experimenting with it.  If you do not wish to eat it, use 1/4 c. more of the bake mix in your crust.  I often serve a light cream sauce atop my meat pies and it was delicious added to this one.  But I know that’s not traditional for British meat pies, so I didn’t picture it that way above. :)

The final dish was absolutely delicious!  I decided I wanted a 2-crust pie, and I’m glad I did.  The final dish was not to wet; not too dry……just the right moisture level.  It was also a good filling-to-crust ratio!  I could even slice it like a real pie!  My husband just loved this dish.   The carb count is a little higher than I like, but not bad really, considering there is ¼ c. real flour in it and it has both a bottom and top crust!  You could cut carbs by only doing crust on the top, but that wouldn’t be a traditional British meat pie then, would it?  ;)

This recipe is not suitable until you reach the grains level at Pre-Maintenance or Maintenance in the Atkins program.  This recipe is probably too high in carbs for a Keto diet unless you are at or near goal weight.  It is not suitable for Primal-Paleo, but if you sub in a plan-suitable crust you could certainly eat this. :)

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also 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

DOUBLE CRUST INGREDIENTS:

½ c. Jennifer Eloff’s Gluten Free Bake Mix

¼ c. Einkorn flour (or ¼ c. more of the bake mix above)

2/3 c. golden flax meal

2/3 c. oat fiber (I order from Honeyvillegrains.com)

¼ tsp. salt

4 T. cold butter

2 eggs, beaten

3 oz. heavy cream (¼ c. + 2 T.)

MEAT FILLING INGREDIENTS:

1 lb. lean ground beef (I used grass-fed)

2 oz. onion, chopped

1 c. carrots, diced

1 c. frozen green beans, chopped small

1 c. yellow squash, diced (1 small one)

¼ c. homemade mayonnaise

2/3 c. good beef gravy (I save any leftover after cooking roasts and freeze for such uses)

1 beaten egg

Dash each salt and pepper

DIRECTIONS:   Make the pie crust dough first.  Measure all the dry ingredients into a bowl. Stir to blend. Cut in the butter until it is well blended and the mixture resembles coarse cornmeal.  Beat the eggs with the cream and work it into the crumbly mixture with a fork until it is well-blended and forms a solid ball of dough.  Set the dough in your fridge to chill while you make the filling.

Preheat oven to 350º.  Remove the pie crust from the fridge and divide it into 2 portions, one slightly larger than the other.  Take the larger portion and set it on the bottom of the pie plate or baking dish (I used a spring form pan).  Press the dough evenly onto the bottom and up 1¼” up the sides of the pie plate or whatever dish/pan you are using.  Place remaining dough back into the fridge for further chilling. Pop the bottom crust into a preheated 350º oven and bake until half done and dry to the touch but not brown (about 15 minutes).

Prepare the filling while the bottom crust is baking.  For the filling, brown the ground beef in a skillet over medium-high heat, stirring and crumbling as it cooks.  When almost done, add the vegetables.  Cook, stirring often, until the vegetables are tender, but not mushy.  Turn the heat off and stir in the prepared beef gravy, the beaten egg, dash of salt and pepper and the homemade mayo (I used my seasoned Shawarma Mayo). Set the meat mixture aside.  The bottom crust should be done now.   Remove it from the oven.  Spoon the beef filling carefully into the bottom crust.  Set aside.

Now place the remaining chilled ball of dough onto a sheet of plastic wrap on your counter.  Place a  second sheet of plastic wrap on top, press down with your hand a bit.  With a rolling pin, roll the crust slightly larger than your pie plate or baking dish.  It will be about 3/16″ thick. Remove the top piece of plastic.  You’re going to pick up and let the pastry fold downward onto itself by pick it up, plastic and all, holding it at an imaginary mid-point line, allowing it to fold downwards, plastic touching plastic.  Lay the folded crust side onto the top of the pan, lining up the fold with the mid-point of the pie plate.  Then gently unfold the other half and peel off the plastic wrap gently.   Press down the top crust onto the bottom crust to try and seal it a bit to avoid juices oozing out during baking.  If your top crust breaks apart a bit (mine did a bit), just press the portions together with a moistened finger as necessary.  Set the pan on a cookie sheet pan (to catch any that bubbles-over) and pop it into a hot 350º oven and bake for about 35-40 minutes or until browned nicely.  I served this with a tossed green salad topped with a raspberry vinaigrette.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

424 calories

36 g  fat

20.42 g  carbs, 12.22 g  fiber, 8.2 g  NET CARBS

22.6 g  protein

219 mg sodium

Crawfish with Eggplant

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Crawfish with Eggplant

This would be Ecrévisses aux Aubergines in Louisiana or French-speaking Québec, but as the lion’s share of my readership is in the U.S. and Canada, I decided the title needed to be in English.  This tasty, cheesy, extremely nutritious  recipe came together as a result of a couple leftovers in my refrigerator:  ½ bag of crawfish tail meat and a few slices of eggplant,.  Both were leftover from making my  Crawfish al Pesto on Eggplant “Pillows” earlier in the week.  All the other ingredients listed below are pretty much always in my pantry and refrigerator/freezer.  Whenever I bake low-carb breads or muffins and have a couple leftover, I throw them in a plastic bag and freeze them for just such casserole “filler” use.  This recipe is suitable for all phases of Atkins and Keto diets, however it is not suitable for Primal-Paleo as written.  Be sure to notice the impressive nutritional info on this dish!

INGREDIENTS:

3 T. unsalted butter

1 T. extra light olive oil

6 oz. crawfish tail meat (I use Boudreaux’ brand, frozen)

2 oz. onion, chopped

5 oz. eggplant, diced in ½” cubes or smaller

¼ c. celery, finely minced

1/3 c. red bell pepper, chopped

1 clove garlic, minced

¼ tsp. my Seafood Spice Blend

1 small low-carb roll of your choice, crumbled (I used ½ slice of my Jalapeno Cheese Bread)

Dash each salt and black pepper

3/4 c. Monterey Jack cheese, shredded

DIRECTIONS: Preheat oven to 350º.  Melt the butter over high heat in a skillet and add the olive oil.  Sauté the onion and celery until they begins to soften a bit.  Add the eggplant and saute until the eggplant is nearly done (but not mushy).  Add the red bell pepper and minced garlic and sauté just to tenderize the bell pepper.  Next add the salt, black pepper and the Seafood Spice Blend and stir to blend. Next crumble the low-carb roll/bread into the mixture.  Stir one final time and remove from heat.  Spoon 1/4 of the mixture into 2 lightly oiled ceramic dishes.  Top each with 1/4 of the cheese.  Spoon the remaining mixture equally in the dishes and top each with half of the remaining cheese.  Pop into a 350º oven and bake for 20 minutes or until cheese is melted well and bubbly around the edges.  Serve with a green salad or your favorite green vegetable.

NUTRITIONAL INFO:   Makes two 1¼ c. servings, each contains:

538 calories

43.3 g  fat

11 g  carbs, 4.25 g  fiber, 6.75 g  NET CARBS

907 mg sodium

570 my potassium

28% RDA Vitamin A, 17% B6, 48% C, 22% E, 9% calcium, 72% copper, 25% iron, 15% magnesium, 39% manganese, 19% niacin, 45% phosphorous, 19% riboflavin, 64% selenium, 10% thiamin and 22% zinc

Crawfish al Pesto on Eggplant “Pillows”

Crawfish al Pesto on Eggplant "Pillows"

Crawfish al Pesto on Eggplant “Pillows”

This recipe grew out of a delicious spaghetti squash alfredo dish I did earlier this week.  At first I had my doubts on  crawfish for this, but it came out DELICIOUS!  I made a batch of my Oven-Fried Fish coating and baked off the eggplant first, as you would for classic Eggplant Parmegiana.  The crunchy coating on the eggplant very quickly loses its crunchiness, so serve this quickly and don’t hold it over for any reason.  This sinfully rich dish was so good I will definitely be doing this again!  It freezes nicely, too, getting even tastier upon re-baking!  The eggplant will lose that crunchiness from freezing, but the dish still tastes fantastic when reheated.

This recipe is suitable for all phases of Atkins and Keto, and for Primal folks that consume occasional dairy products.  This would not be suitable for Paleo followers.

You can have many more delicious low-carb recipes at your fingertips with your own copies of Low Carbing Among Friends, Vols. 1-5 (Vols. 6 & 7 coming soon!)  These cookbooks by Jennifer Eloff are packed with delicious recipes from not only Jennifer, but from a number of the most popular low-carb chefs on the web, including George Stella and Maria Emmerich.  Get your copies to day at Amazon or here.

DISCLAIMER:  I do not receive remuneration for promoting Low Carbing Among Friends nor the inclusion of my recipes therein.  I promote them simply because they contain great recipes and are a wonderful addition to any low-carber’s cookbook library.

INGREDIENTS:

12 oz. eggplant, sliced into eight ½” slices

3 oz. plain pork rinds, crushed fine

6 T. homemade mayonnaise

Dash salt

4 T. butter

1 large leek, ends trimmed off, washed well, sliced or chopped into small pieces (about 1½ cups)

¼ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. Parmesan cheese, grated

1½ T. homemade pesto sauce (or commercial)

8 oz. frozen crawfish tail meat, defrosted (or shrimp)

½ c. heavy cream

½ c. water

1 c. grated mozzarella cheese

2 T. chopped parsley for garnish (optional)

DIRECTIONS:  Preheat oven to 450º.  Lightly oil a baking sheet.  Cut the eggplant into ½” slices.  Baste all surfaces with the mayonnaise using a brush.  Spoon crushed pork rinds over each slice, coating well.  Place the coated slices on the oiled pan and pop into oven, baking at 450º for 20 minutes.

While the eggplant bakes, prepare the topping.  Melt the butter in a large skillet.  Add leeks and saute until tender. Lower heat to medium.  Add the mushroom soup, the Parmesan, crawfish meat, cream and water and simmer over low heat until eggplant is done.  It will thicken as it cooks. Be sure to stir the mixture often during cooking so the flavors will blend.

When the eggplant is tender, remove from oven, top each slice with 2 T. of the mozzarella and then spoon 1/8 of the topping (about 1/3 cup) onto each slice of eggplant.  I made the mistake of putting 1 T. under and 1 T. over the topping and popped the pan back into the oven while my garlic toast cooked in the broiler to melt the cheese on top.  But it didn’t completely melt by the time the toast was done.  So in future, I’ll put all 2T. of the cheese underneath the bubbly hot topping so it will melt nicely for me.  Garnish tops with chopped parsley and serve at once.

NUTRITIONAL INFO:    Makes 8 servings, each contains:

355 calories

30.5 g  fat

6.06 g  carbs, 1.88 g fiber, 4.18 g  NET CARBS

14.8 g  protein

421 mg sodium

261 mg potassium

23% RDA Vitamin A, 12% B6, 59% B12, 20% E, 10% calcium, 38% copper, 21% iron, 10% magnesium, 20% manganese, 9% niacin, 34% phosphorous, 29% riboflavin, 52% selenium, 8% thiamin, 19% zinc.

Mediterranean Chicken and Olives

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Mediterranean Chicken and Olives (shown with added link of chorizo)

I absolutely love olives but tend to think of them as a food eaten separately, or atop salads.  But when I put them into meat dishes I’m always amazed at what they bring to the final dish.  This was yet another example of a tasty surprise for me.

The Baharat spice blend I chose for this dish is prevalent in the countries along the extreme eastern shores of the Mediterranean Sea.  I think you’ll like it on chicken and it is equally good in stewed beef curries and on roasted vegetables.  I highly encourage you to give this blend a try sometime, even if not on this particular dish.    It was incredible on the chicken tonight.   The cinnamon and cloves come through the most, but the other spices in the blend have a subtle flavor presence as well.  The spice here is the key flavor ingredient here so I would not encourage substitutions or you will be creating a totally different dish.   This dish is suitable for Atkins Induction, Keto diets, and Primal-Paleo lifestyles as well.   Be sure to use a good quality extra-virgin olive oil for this recipe.  Note the incredible nutritional stats below!  Healthy, this one!

You may notice some small round brown bits in the pic above.  That’s 1 link of chorizo broken up into little pieces.  But we decided we don’t like it in this dish.  It conflicts too much with the Baharat spices.  So I won’t ever put that in this recipe again. I suppose you can try it if you’re a big chorizo fan.  You might even like it!  The link of chorizo, however, is not calculated in the nutritional info below.

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:

3 medium chicken thighs

3 medium chicken drumsticks

3 T. olive oil

2 cloves garlic, minced

1 tsp. my Baharat Spice Blend  (the key flavor, so don’t substitute)

4 oz. purple onion, sliced lengthwise

3 plum tomatoes, each cut into 4 wedges

24 medium black olives

Dash each salt and pepper

DIRECTIONS:  Preheat oven to 425º.  Place olive oil, Baharat spice and minced garlic in a pan large enough to hold your chicken without any crowding.  Stir it well.  Take each piece of chicken and dip each side into the oil mixture.  Rub or baste each piece all over well.  Evenly space the pieces skin-side up in the pan.  Cut the tomatoes into wedges and space them evenly around the chicken in the pan, trying not to cover the pieces of chicken.  If covered, the juice from the tomato will inhibit browning of the skin.

Next place the olives evenly around the chicken pieces.   Lastly, separate the slivers of onion and spread them all around the chicken.  Dip a basting brush into the olive oil mixture and baste the olives and vegetables with the oil (add more oil if needed).  Lightly sprinkle with the salt and pepper.  Pop into a preheated hot 425º oven and bake for about 1 hour, re-basting at 30 minutes cooking time to be sure the vegetables don’t dry out.   I served this with buttered, steamed asparagus.  It would also be good with a Greek salad.

NUTRITIONAL INFO:   Makes 3 adult servings (serving = 1 drumstick + 1 thigh).  Each serving contains:

438 calories

32 g  fat

8.26 g  carbs, 2.26 g  fiber, 6 g  NET CARBS

29.8 g  protein

742 mg sodium

 

Peggy’s Italian Sausage

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Peggy’s Italian Sausage (all ready for the soup pot)

I’ve been making this Italian sausage for nigh on to 40 years now.  By making it yourself, you can ensure no sugar or hidden carb fillers are in your Italian sausage.   I keep some made up in my freezer all the time.  It’s so good in recipes, with Italian food, in soups or just as a SNACK!  This recipe is Atkins Induction friendly and also suitable for Keto, Primal and Paleo lifestyles.

I’m proud to say this recipe appears in Vol. 2 (p.298) of Jennifer Eloff’s cookbook series:  Low Carbing Among Friends.  Some of the very best low-carb cooks on the internet collaborated with her in producing a marvelous collection of kitchen-tested tasty recipes that will help you stick with your low-carb efforts.  GET YOUR COPIES TODAY! at Amazon or here.    I receive no remuneration for this promotion or my recipe contributions.  I do so simply because these are GREAT chefs creating WONDERFUL recipes!

INGREDIENTS:

1 1/2 lb. ground pork
1/2 lb. ground beef
1/4 c. chopped parsley
1 clove minced garlic
¾ tsp. fennel, crushed
1 tsp. dried oregano, crushed
1/2 tsp. coarse black pepper
1/4 tsp. salt

Traditionally this sausage is made with veal and pork, but as veal is so pricey I just use regular 90% lean ground beef. If you have or can get veal easily, GO FOR IT, by all means! Sometimes I use all pork in this recipe.  For freezing, I like to carefully lay a sheet of plastic wrap on a sheet pan, extended longer than the pan. I prefer patty shape and set four on the plastic in pan.  Then I fold the sides over and ends up and simply accordion the four into a stack, as pictured below.  I then place these bundles into a gallon Ziploc bag and freeze.

Lined up on plastic wrap in pan

DIRECTIONS:  Mix all ingredients in a large bowl with your hands or a fork.  Do not stop mixing until the garlic, parsley and spices are WELL-blended.  Shape either into 16 patties or 16 cylindrical link shapes.  If you prefer, you can stuff casings, if you have the equipment, but that’s waaaay too much trouble for me.  ;)   The patties/links will be approx. 2 oz. each. Freeze and use as needed.  For ease of defrosting, it’s essential that plastic separate each patty so you can just  pop the number you need off a stack (cutting plastic wrap if needed) and cook over medium-high heat to brown  These are great with alongside Italian dishes or sometimes I crumbled it up right into Italian casseroles.

One wrapped stack ready to freeze

NUTRITIONAL INFORMATION:     Makes 16 patties, each 2 oz. patty contains:

149.3 calories

11.88g fat

.29g carbs, .14g. fiber,  .15 NET CARBS

9.68g. protein

36 mg. sodium

Braised Beef Oxtails with Einkorn Dumplings

Braised Oxtails & Dumplings

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Oxtail is a cut of beef that is usually used in soups, but it braises nicely, too.  The above dish was made with grass-fed oxtail.  I added a recipe of my Dumplings with a little parsley added.  The final dish was incredibly delicious!  The stock was very rich and didn’t even require any thickening!  This was absolutely delicious!  I’m not sure I’ve ever eaten oxtail any way but in soups before and will definitely fix them this way again!

I used my pressure cooker to speed up the cooking and tenderizing of this meat that tends to be a bit tough.  But you can slow cook them in any stew pot with success.  This dish is not suitable for Atkins Induction unless you omit the red wine.  It is OK for all other phases.

Very little of the flour clings to the meat during dredging and ends up in the stock during cooking  (I started out with 1 c. total and measured what was left in the bag and had virtually 1 c. left!).  Therefore I only calculated 1 T. of each dry “flour” in the nutritional tallies below, but I am absolutely certain even less (more like 1 tsp. each) is actually consumed. :)

INGREDIENTS:

1½ lb. bone-in beef oxtails (I used grass-fed)

2 T. olive oil

½ c. oat fiber

½ c. Einkorn flour (I order from Jovial) or oat flour

2 oz. onion, sliced or chopped

Water to cover meat

¼ c. red wine (any dry red will do) [omit for Induction]

1/16 tsp. thyme

Dash each salt and black pepper

1 recipe my Dumplings

¼ c. parsley, chopped (for dumplings)

DIRECTIONS:  Mix the flour and oat fiber in a small paper bag.  Add the oxtail pieces, close and shake to dredged the meat uniformly with the coating.  Heat the oil in your stew pot or pressure cooker over high heat.  Add dredged pieces of meat and brown well on all sides.  The browning is what gives your stock a rich, dark brown color so do not under brown it.  Cover meat with water.  Add the onion, thyme, salt and pepper.  Bring to a boil (or pressure point) and then lower heat and cook under pressure for 30 minutes.  If you don’t own a pressure cooker, simmer on low heat for about 1 hour or until meat is tender.  Add more water when the meat is done if a lot has cooked away.  You need at lease 2″ of stock to cook your dumplings in.  Lift the meat out onto a serving dish and pop into a warm oven while you make the dumplings.

Make the dumplings by that recipe’s directions, adding the chopped parsley to the dry ingredients. Form 12 ball-shaped dumplings using either your palms to roll or use 2 spoons to form dumplings.  In GENTLY simmering broth, carefully drop the dumplings. Cover the pot and simmer over low heat for 10 minutes.  Lift lid and dip the dumplings onto the meat and gently pour the stock over all.  Serve at once.  I served mine with steamed broccoli.  Be sure to note the fantastic nutritional info for this meal:

NUTRITIONAL INFO:   Makes 4 servings (3 dumplings per serving).  Each serving contains:

549 calories

32.6 g  fat

8.45 g  carbs, 5.55 g  fiber, 2.9 g NET CARBS

55 g  protein

606 mg sodium

520 mg potassium

35% RDA Vitamin B6, 174% B12, 7% C, 7% E, 30% copper, 84% iron, 14% magnesium, 6% manganese, 33% niacin, 58% phosphorous, 82% selenium, 14% thiamin, 222% zinc

Montreal Baked Chicken

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Montreal Baked Chicken

This Atkins Induction friendly recipe is very easy to prepare and has been one of the more popular posts on my blog.  The secret to the crisp skin is to bake at very high heat to start, then lower the oven temperature.  This recipe is Induction friendly and I’m proud to share that it also appears in Jennifer Eloff’s Low Carbing Among Friends, Vol. 2!  This 5-volume cookbook series (Vols. 6 & 7 coming out soon!)  is a wonderful collection of all-original recipes by some of the most talented low-carb cooks in the blogging world!  Whether you’re a sweets person or a savory fan (like me) you’ll want to grab a set of these cookbooks at Amazon or here to add to your low-carb kitchen arsenal.  :)

VARIATION:  A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)

1 recipe my Montreal BBQ Sauce

DIRECTIONS:   Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a ziploc gallon bag.  Mix up the marinade and add to bag.  Manipulate well with your hands and place in refrigerator for 1 hour.  When ready to cook Preheat oven to 475º.  Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning.  Bake for 30 minutes.  Remove and baste with juices in the pan.  Lower heat to 350 and continue baking for 20-30 minutes.  Time will vary due to size of chicken pieces and ovens vary.

NUTRITIONAL INFO:    Makes 10 meaty pieces or 5 servings.  It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten.  But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g  fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g  protein, 642 mg sodium.  Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.

Indonesian Pork Bites

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Indonesian Pork Bites

I wanted meatballs for dinner tonight but not “the usual”.  So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl.  It never ceases to amaze me that sometimes those “no-recipe” creations end up coming out soooooo tasty!   These had a very delicate flavor, despite the fact that the ingredients have pretty strong flavors.  I guess my ingredient amounts were spot on for our taste buds as we both just LOVED these little pork bites!  I served them with steamed cauliflower and green beans.  As the raw meat mixture was quite “sticky” (not sure why) they were difficult to roll into smooth, round meatballs.  So I improvised and ended up dropping little “roundish” blobs of meat onto my hot, greased skillet and then flattened them with the back of my spatula a bit.

Made even smaller and served with toothpicks, these would be great party food or a first course when entertaining.  As I used nut-based crackers, as written, this recipe would not be suitable until you reach the nuts and seeds level of the Atkins carb ladder in Phase 2 OWL.  Substituting an Induction suitable cracker, those on Induction could also enjoy these little pork delights.  These fit a Keto lifestyle nicely, too.  Paleo-Primal followers will want to use a nut butter in lieu of the peanut butter. :)

DIPPING SAUCE:  If you want one to go with these morsels, the one in this recipe is very nice.

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:

1 lb. lean ground pork

1 beaten egg

1 oz. onion, finely minced

2-3 T. chopped cilantro

¼ tsp. Thai green curry powder

1/16 tsp. cayenne pepper (optional)

4 low-carb crackers of your choice (I used Almond-Arrowroot Crackers ), crushed

1 tsp. coconut aminos (or low-sodium soy sauce or tamari)

1 small clove garlic, minced

2 tsp. fish sauce (I use Thai Kitchen brand)

2 T. all natural peanut butter or other nut butter of your choice

1 T. olive oil (for frying)

DIRECTIONS:   Mix all ingredients together using a fork or your hands in a medium mixing bowl.  Heat the oil in a  non-stick skillet over medium-high heat.  Form into 13 “rough” meatball shapes, drop onto hot greased skillet, and with the back of a spatula, press them slightly to  flatten to about ½” thick.  Fry until golden brown on both sides.   This will take about 5 minutes per side.  Serve at once with your favorite Asian stir-fried vegetable dish.  ENJOY!

NUTRITIONAL INFO:   Makes 13 pork bites, each contains:

133 calories

11 g  fat

1.2 g  carbs, .4 g  fiber, .8 g  NET CARBS

7.45 g  protein

133 mg sodium

 

Dad’s Peppered Rib Roast

Peppered Rib Roast

Peppered Rib Roast

This recipe was my Dad’s pride and joy.  In 80 years of cooking he never found a marinade he liked better.  I often make this truly out-of-the-ordinary roast for company and holidays, but we do it on smaller cuts of beef year-round!  It’s DELICIOUS!  You grilling fanatics MUST try this recipe sometime!  This is truly my all-time favorite beef marinade as well and has been since I was in high school over 40 years ago.  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 meat and marinade loose some of their impact on reheating.   But it makes the best cold roast beef sandwiches you ever ate!  :)

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 (1/4 c. if you can tolerate the sodium, I don’t though)

1/2 c. dry red wine (burgundy or claret work nicely but any dry red will do)

1 T. tomato paste

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

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 need to grill the 8 lb. rib roast for about 2 hours over medium coals (using a rotary spit if you own one).  If you don’t have one, like me, just turn the meat every half hour to sear all surfaces nicely. Best if not cooked past medium to medium rare stage.  I take mine off when my meat thermometer reads 120º degrees 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 sirloin or chuck roast or individual rib steaks with this recipe, cook a 3-4 lb. chuck about 20 minutes on a side for medium-rare. This marinade really does a nice job of tenderizing a chuck or sirloin roast.  Cook steaks as you usually would to your desired doneness.

This recipe always gets the WOWS when I serve it.  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 in the 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.

The entire batch of marinade has:

131 calories

.7 g. fat

18 g. carbs, 4.6 g. fiber, 15.4 NET CARBS (entire batch)

5.5 g. protein

1070 mg. sodium

 

Chicken Curry with Chickpeas

Click to enlarge (photo taken before cream was added)

This delicious curry recipe is very easy to put together if you have all the ingredients on hand.   It is equally delicious made with or without the heavy cream added, so you folks who must eat dairy free can still consider this curry for your table.  It’s one of my favorites!  As written, this recipe isn’t suitable until you reach the higher carb fruits rung of the carb re-introduction ladder of Atkins.   If you omit the raisins, you still need to have reached the legumes rung of the carb ladder to have this.  It is acceptable for Keto if you can fit the carbs into your day, but not suitable for Primal-Paleo.

This recipe is a bit carbier than most of mine, but if still on Induction, you could always substitute cauliflower or chunks of summer yellow squash for the chickpeas and reduce the net carb count to around 4.4!  Cauliflower is often seen in Indian curries.

INGREDIENTS:

2 T. olive oil

1 T. butter

1 tsp. cumin seed

3 chicken thighs + 2 chicken legs

3 oz. onion, sliced

1 tsp. ground cumin

1 tsp. turmeric

1/8 tsp. cayenne pepper

1 tsp. minced ginger root

1 tsp. Garam Masala

1 c. cilantro, chopped

1 c. chicken broth (preferably homemade)

3 Roma tomatoes, cut into large chunks

½ oz. raisins

2/3 c. canned chickpeas, drained

Dash salt

1/2 c. heavy cream

DIRECTIONS:   Heat a non-stick wok or skillet.  Add the cumin sead and toast until they are fragrant.  Add the oil and butter.  Place chicken pieces in hot oil and brown on both sides.  Add the onion and allow it to begin to brown, stirring it around the chicken pieces with your fork or spoon.  Add all remaining ingredients except the cream. Bring to a simmer, then lower heat, cover and simmer for about 30 minutes or until chicken is completely done (check with a knife).  Slowly stir in the cream and if desired, thicken with a light dusting of xanthan gum or your preferred thickener and whisk it in well.  Simmer 1-2 more minutes to allow your thickener to do its job and serve the curry at once.  I serve my husbands over basmati rice; mine I usually eat alone or occasionally have it with/over some steamed cauliflower.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

365 calories

26 g  fat

14.1 g  carbs, 2.6 g  fiber, 11.5 g  NET CARBS  (4.4 if you omit the chickpeas)

18.74 g  protein

324 mg sodium

320 mg potassium

23% RDA Vitamin A, 26% B6, 7% B12, 11% C, 10% E, 20% copper, 28% iron, 11% magnesium, 18% manganese, 28% niacin, 22% phosphorous, 18% riboflavin, 8% thiamin, 22% zinc

Down on the Bayou ♫♫ Cajun Soup

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Click to enlarge

I found myself humming the Credence Clearwater Revival (Crosby, Stills, Nash & Young) hit “Born on the Bayou” when I started to cook this soup yesterday and quickly went and popped the tape into my player.  I was quite fond of Credence in college.  I just LOVE their rendition of this particular song.  I was really just trying to use up a leftover chicken breast and a half bag of crawfish tails in my freezer and seeing the German brats on the refrigerator shelf right by the chicken, well….. I immediately thought of a Cajun concoction.  This creation is where that thought took me.

The final soup WAS DELICIOUS!  It has been so cold lately, soup is exactly the right kind of lunch these days.  The beans make this meal a little carb-y, but you could omit those for a lower net carb count (or if you’re on Atkins Induction.  But considering how many vegetables it has, it’s not surprising it’s a bit carb-y.  As written, this is not suitable until you reach the legume rung of the carb re-introduction ladder of the Atkins plan.  Get a load of the nutritional stats on this recipe!  A bowl of this delicious soup is worth every single carb nutrition-wise!  I’ll definitely be making this one again!

More delicious low-carb soup recipes and lunch ideas 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:

¼ c. olive oil

1/3 c. oat fiber

2 oz. onion, diced

1 c. celery, diced

½ c. green bell pepper, diced

½ c. chopped parsley

¼ c. unsalted butter

8 oz. skinless chicken breast, cut into bite-sized pieces

4 oz. lean smoked sausage, sliced (I used a German Bratwurst)

1 c. frozen crawfish tail meat (or shrimp)

1 tsp. my Seafood Spice Blend

Dash each salt and pepper

1 T. rice vinegar

1½ c. seafood (or chicken) stock (I used homemade lobster stock)

½ tsp. Sriracha chile sauce

1½ c. no-salt diced canned tomatoes

1 c. canned canellini beans, drained (or navy beans)

Dash each salt and pepper

DIRECTIONS:  Heat olive oil over high heat in a large non-stick pan.  Add the oat fiber.  Whisking constantly, allow the two to blend and brown to a golden maple syrup color (this is making a sort of roux).  Add the diced vegetables to cool the roux.  Add the butter now and saute until the vegetables are softening. Add the parsley and chicken and saute, stirring, until the chicken is no longer pink. Lower heat a bit and add all remaining ingredients but the beans.  Simmer for 15-20 minutes on low.  Add the beans, stir and serve at once with your favorite low-carb bread or crackers.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

328.7 calories

21.6 g  fat

15.5 g  carbs, 7.95 g fiber, 7.55 g  NET CARBS

23.3 g  protein

550 mg sodium

463 mg potassium

17% RDA Vitamin A, 22% B6, 44% B12, 32% C, 15% E, 27% copper, 31% iron, 10% magnesium, 13% manganese, 47% niacin,  28% phosphorous, 12% riboflavin, 36% selenium, 7% thiamin, 12% zinc

Chicken-Brussels Sprouts Casserole

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Chicken-Brussels Sprouts Casserole

I needed to get some Vitamin K into my husband’s daily food for the day.  He is now on Coumadin therapy and that requires we keep his Vitamin K intake consistent from day to day.  Brussels sprouts are high in vitamin K, so that was my best option considering the vegetables I had on hand.

I had thawed a large chicken breast but had not yet decided on how to cook it.  As I flipped through my chicken recipes, a picture of a creamy chicken dish triggered off this idea.  The dish was literally a toss-in-a-little-of-this-and-a-little-of-that creation.  Sometimes those dishes come out tasting quite good, as we all know well.  My husband ate seconds, which is always a good indicator, so I thought I’d share this one with you.  Although quinoa is technically a seed, this recipe is not suitable until you reach the higher-carb grains rung of the Atkins carb ladder (Phase 2 OWL).

You may find this dish a bit carby for your nutrition program, but all the carbs are pretty much coming from the Brussels sprouts and quinoa.  But quinoa is a super food (just take note of the nutritional stats below!)I like to include in my diet once in awhile.  If you are still on Induction or wish just to lower the carb count, you could omit the quinoa.  :)  Hemp hearts are a good low-carb substitution for the quinoa, but those are still not suitable for Induction.  Sorry.

More delicious low-carb casserole 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:

1 c. homemade chicken broth

¼ c. quinoa (substitute hemp hearts for much lower carb count)

10 oz. chicken breast, deboned, skin removed, cut in small pieces

4 slices bacon, chopped

2 T. butter

1 c. celery, chopped

2½ oz. onion, chopped

1/2 recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

¼ c. heavy cream

Dash each salt and black pepper

3 oz. Smoked Gouda cheese, shredded  (or cheese of your choice)

5 oz. frozen Brussels sprouts, cut into quarters lengthwise (do not precook)

DIRECTIONS:    Preheat the oven to 350º.  First, prepare the mushroom soup, set ½ the mixture into a medium bowl for inclusion in this recipe.  Store the remaining soup in the refrigerator for another use.  Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients.  In a large skillet, fry the bacon until done.  Add the butter, celery, onion, salt and pepper and saute until the vegetables are getting tender.    Add the pieces of chicken next and saute until no longer pink. Lower the heat and add the soup mix and cream.  Stir well.  Next add the shredded Gouda and Brussels sprouts.  Turn off heat and stir gently.  Add in the quinoa and remaining broth (or steamed cauliflower if substituting).  Toss the mixture well with a spoon.  Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly.  Serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

468 calories

33 g  fat

15.27 g  carbs, 2.9 g  fiber, 12.37 g  NET CARBS

25.8 g  protein

549 mg potassium

880 mg sodium

26% RDA Vitamin A, 30% B6, 18% B12, 38% C, 19% calcium, 33%, 33% copper, 34% iron, 15% magnesium, 22% manganese, 51% niacin, 36% phosphorous, 27% riboflavin, 26% selenium, 14% thiamin, 20% zinc

German Brats and Vegetables

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Click to enlarge

We recently grilled some delicious German Beef Brats I can get from my grass-fed beef supplier. The seasoning blend in his sausages is simply delicious!  Very heavy with black pepper, but we like that.  With the 3 leftover links I defrosted tonight, I created a quick, stir-fried dish that’s both tasty, satisfies and yet stays low in carbs, despite all the vegetables in it. This recipe is suitable for all phases of Atkins, Keto, Paleo and Primal nutritional programs.  You could also make this using any type of brats, smoked sausage or Kielbasa with equally good results.

INGREDIENTS:

2 T. bacon grease

8 oz. German beef brat sausages (or any lean link sausage), precooked & sliced

1 c. frozen green beans

4 oz. onion, sliced thinly

4 oz. green cabbage, sliced

1 large clove garlic, minced

4 oz. red bell pepper, sliced

4 oz. sliced mushrooms, drained

Dash each salt and black pepper

¼ tsp. Sriracha chili sauce

DIRECTIONS:    Heat the bacon grease in a non-stick wok or skillet.  Saute the green beans and onion until to begins to wilt.  Add the cabbage and garlic next and continue sauteing until it just begins to soften.  Add the bell pepper, stirring as it softens just a bit (but isn’t mushy).  Add sausage, mushrooms, salt, pepper and Sriracha sauce and stir well for 2-3 minutes for flavors to blend. Remove and enjoy.   I ate mine plain, but it would be good on brown rice for non-low-carb guests.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

274 calories

22.5 g  fat

10.1 g  carbs, 3.05 g  fiber, 7.05 g  NET CARBS

8.7 g  protein

384 mg potassium

725 mg sodium

9% RDA Vitamin A, 20% B6, 6% B12, 66% C, 15% copper, 16% iron, 8% magnesium, 14% manganese, 18% niacin, 17% phosphorous, 17% selenium, 26% thiamin, 25% zinc

Tex-Mex Beef Bone Broth Soup

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Click to enlarge

Bone broth is so very good for you!  I make it, freeze it and use it at every opportunity in my cooking.  I like to collect my grass-fed beef bones in a large plastic bag in the freezer.  Then when I have a big batch, I make extra rich bone broth from them.  I happened to have  1½ quarts of made-up broth in my freezer today and decided it was a good day for soup for lunch.   I didn’t add too much to the pot…just a few vegetables and some leftover grass-fed brisket that was also in the freezer.  I tossed in a couple things to spice it up and VOILA!  Another delicious, hearty soup for a chilly winter day.  This soup is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

INGREDIENTS:

1½ qts. (6 cups) beef bone broth

1 c. rich, beef gravy (I used some leftover made from chuck roast pan drippings)

8 oz. cooked beef chuck or brisket, diced (I used grass-fed brisket)

½ c. Rotel tomatoes with green chilies

1 c. diced tomatoes (I used no-salt canned)

3 stalks celery, chopped

2 small carrots, chopped

4 T. my chimichurri sauce:  (or 2 T. each fresh parsley, cilantro and minced jalapeno pepper)

½ tsp. blend of your favorite chili powder blend (I used a blend of smoky chipotle, guajillo and ancho)

2 cloves garlic, minced

Dash each salt and coarse black pepper

DIRECTIONS:   Place all ingredients in a large soup pot and bring to a boil.  Simmer for at least 1 hour to cook vegetables tender and to blend the flavors together.  Serve with your favorite low-carb crackers.  I served mine with my new Almond-Arrowroot Crackers.

NUTRITIONAL INFO:   Makes 6 large bowls (about 1-1¼c. each).  Each serving contains:

228 calories

14.5 g  fat

6.01 g  carbs, 1.61 g  fiber, 4.4 g  NET CARBS

16.4 g  protein

262 mg sodium

199 mg potassium

23% RDA Vitamin A, 13% B6, 127% B12, 9% C, 7% calcium, 14% copper, 52% iron, 5% magnesium, 37% manganese, 42% niacin, 21% phosphorous, 25% riboflavin, 38% selenium, 5% thiamin, 62% zinc

Chicken-Sausage Pho Soup

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Click to enlarge

I’ve been wanting to try my hand at Vietnamese Pho as I’ve heard so much about it.  The pictures always look divine!  Today the ingredients just seemed to be lined up on the top shelf of the refrigerator:  1 cooked chicken breast, a red bell pepper, and some calabacita squash (Mexican Zucchini).  I think it was meant to be.   VOILA! my lunch pictured above went together in about 10 minutes.  It was simply delicious!  Although not exactly traditional Pho, this healthy, low-carb version  is suitable for Atkins Induction, Keto diets, Primal and Paleo as well.

VARIATION:  You could substitute shiritaki tofu noodles for the calabacita squash and lower the carbs even more!

INGREDIENTS:

8 oz. cooked chicken breast, shredded

2 oz. breakfast sausage, browned

6 oz. calabacita (or zucchini) squash, cut into noodles

2 green onions, chopped

1/3 c. fresh cilantro

2 oz. red bell pepper, chopped

3 c. chicken broth (I use homemade)

4 T. unsalted butter

1 tsp. sriracha chili sauce

1 tsp. minced fresh ginger root

1 large clove garlic, minced

1 tiny splash of fish sauce

DIRECTIONS:  Cut the calaba squash into “noodles” either with a Noodler-type tool or a julienne peeler.  Set noodles aside for now.  Brown the sausage in a soup pot.  Add shredded chicken and all other ingredients, including the calabacita “noodles”.  Simmer just until the noodles are slightly soft but not disintegrated into the broth (about 5 minutes).  Serve with extra sriracha sauce at the table for those who like to spice things up!  Salt to taste and ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

326 calories

21 g  fat

4.22 g  carbs, 1.27 g  fiber, 2.95 g  NET CARBS

500 mg sodium

527 mg potssium

19% RDA Vitamin A, 36% B6, 16% B12, 8% C, 23% copper, 19% iron, 13% magnesium, 84% niacin, 33% phosphorous, 26% riboflavin, 36% selenium, 16% thiamin and 17% zinc

Creamy Dreamy Chicken-Broccoli Casserole

Click to enlarge

Click to enlarge

I don’t usually like broccoli cooked into casseroles because it invariably gets “overdone” by the time the dish is cooked.  But I think I’ve found a solution to that issue with the method I used to put this sinfully rich, tasty casserole together tonight.  The broccoli went into the mixture uncooked!  Voilà! Problem solved.  The broccoli was still quite firm in this final dish and for once, I actually liked this  broccoli casserole!  My husband REALLY liked this and kept dipping up more and more!  I loved it, too!  Guess this one will be a keeper for us. :)

I used precooked chicken, but you could dice up your chicken breast and sear in grease if you don’t happen to have any pre-cooked on hand.  This recipe is EASY! PEASY!  Basically you just toss the ingredients together in a bowl,  pour the mixture into a greased casserole dish, top with cheese and bake!

This recipe is not suitable for Atkins Induction unless you omit the wild rice.  Just increase the broccoli by 1 more cup and the dish will taste just fine.  This recipe, because of the small amount of wild rice in it, should not be enjoyed until you reach Pre-Maintenace or Maintenance due to the rice.  This dish is not suitable for a Primal-Paleo regimen.

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:

2 c. cooked chicken meat, diced large

2 c. broccoli, cut into small flowerettes and stem pieces

5 oz. cream cheese, softened

3 T. melted butter

½ c. heavy cream

½ c. shredded Parmesan cheese

3 T. mayonnaise (I use homemade)

½ tsp. my Shawarma Spice Blend (or your favorite blend)

3/4 c. chicken broth (I use homemade)

Dash black pepper

1 c. cooked wild rice

4 oz. Monterey Jack Cheese, shredded (for topping)

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a 9×13  or large oval casserole dish.  Cut up the broccoli and chicken and place in large mixing bowl.  Add the softened cream cheese and melted butter.  Stir well.  Now add all remaining ingredients except the  Monterey Jack Cheese.  Stir well to blend and pour into the greased baking dish.  Sprinkle the Jack cheese on top and bake at 350º for 45 minutes to 1 hour.  I served with a nice green salad and some garlic toast made with my favorite Gluten-Free Focaccia Bread.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

485 calories

39 g  fat

9.70 g  carbs, 1.30 g  fiber, 8.4 g  NET CARBS

25 g  protein

254 mg potassium

597 mg sodium

37% RDA Vitamin A, 19% B6, 30% B12, 35% C, 12% E, 15% calcium, 12% copper, 23% iron, 11% magnesium, 9% manganese, 29% niacin, 39% phosphorous, 30% riboflavin, 40% selenium, 7% thiamin, 21% zinc

Perfect Rib Roast

Click to enlarge

Click to enlarge

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

Beer-Braised Beef Shanks with Leeks

Beer-Braised Beef Shanks with Leeks

Beer-Braised Beef Shanks with Leeks

Bought some beef shanks recently that were too pretty and lean to pass up!  I like to braise them in beer or wine as a rule.  This is one of my all-time favorite braised beef recipes and ever so simple.  Cooks itself really, after searing the meat.   This dish is equally good made with large pieces of chuck roast or with beef short ribs, if you can’t get shanks.  The carbs are coming from the leeks but they are really good with this meat.  This dish is only Induction friendly if you omit the beer. It sports an incredible nutrient analysis.  I served mine with buttered, steamed carrots and my Seeded Dinner Rolls   . My husband likes his leeks stewed to “death”, as they appear in the photo.  But I would recommend if you like yours less “dead” (as do I), wait to add them to the pot after the meat has simmered for the first hour hour.   I thicken my broth with xanthan gum, but you can use whatever thickener is acceptable for your eating plan.

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:

2½ lbs. lean, cross-cut beef shanks, I used grass-fed

1 T. coconut oil

2 oz. yellow onion, sliced

3 cloves garlic, minced

1 leek, cleaned and chopped into 2″ pieces

7 oz. large mushrooms, wiped clean

12 oz. low-carb beer (I used Michelob Ultra at 2.6 carbs per bottle)

1/4 tsp. ground thyme

1½ c. rich beef broth

about 1 c. water (enough to cover meat)

thickener of your choice

DIRECTIONS:   Cut root tip and top 1″of green part off the leek.  Slice it lengthwise and wash carefully with water between layers to get all “hiding” dirt out.  Cut into 2″ pieces and set aside.  Wipe mushrooms clean with a dry cloth, cut huge ones in half, leave others whole.  Set aside.    Heat a large dutch oven or stew pot until nearly smoking and add coconut oil.  Sear the pieces of meat on high flame until they are well browned on each side.  Add yellow onion, garlic, broth, beer, water thyme, salt and pepper.  Cover and lower heat to  slow simmer.  Simmer 1 hour.   Add mushrooms and leeks, lightly stirring them into the broth.  Cover again and simmer for about 30 more minutes or until meat is very tender.  Serve with your favorite low-carb bread or dinner rolls and a salad or another vegetable if you prefer.  ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains: (I have calculated the stats below assuming you consume an entire 1/4 of  the thickened broth, which is probably unlikely.  Actual consumed net carbs on the broth might be less than the 6.22 g. shown below.  But the actual consumed would be difficult to calculate any other way than I have shown at 1/4 the broth, 1/4 of the meat and 1/4 of the veggies.)

310 calories

10.4 g  fat

7.55 g  carbs, 1.33 g  fiber, 6.22 g  NET CARBS

40.2 g  protein

450 mg sodium

932 mg potassium

64% RDA Vitamin B6, 240% B12, 36% copper, 62% iron, 88% niacin, 60% phosphorous, 55% riboflavin, 66% selenium and 152% zinc

By Peggy Posted in Beef