Feeds:
Posts
Comments
Click to enlarge

Click to enlarge (shown on a salad plate)

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

Chorizo Rumaki

 

Click to enlarge

Click to enlarge

These little snacks were quite a pleasant surprise.  I came across a half package of chorizo sausage today in my freezer I had totally forgotten was in there.  It was right on top in the basket and I thought I really need to use this up.   My husband isn’t very fond of it.  Doesn’t like it in Mexican food, nor in scrambled egg recipes like the rest of the world, so this was going to take some creativity if he was going help me eat it.   I wondered if something sweet with it might not be good, like dried fruit.  I had dried apricots in the freezer (nah! taste won’t be right), dried cherries (too small to work with), dried cranberries (too small and probably not sweet enough), and dried plums (prunes).  The latter sounded the most promising.

Then I thought……he loves snack foods, so why not some type of finger food?  I wondered what the chorizo and dried prunes might taste like together and imagined probably something like those sweet, marinated, glazed Chinese ribs we all love when we eat Chinese food out.  My thoughts immediately then jumped back to rumaki, those fun chicken liver-water chestnut appetizers that were all the rage in the 60′s.  So that’s what I decided to put together, sorta.  I used my metal skewers, but you can use wooden skewers that have been soaked in water for 30 minutes if you prefer.

The result was absolutely delicious and even my chorizo-despising husband thinks these are pretty darn good!    The caramelized prune totally changes and rounds out the strong spices of the chorizo!  And of course, WHAT isn’t good wrapped in bacon?  :)   Hubby ate a whole skewer of these for lunch, as did I!    I have to say this is the ONLY time I’ve ever eaten chorizo that it wasn’t unpleasantly “heavy” with grease and spice.  The fruit clearly plays a magical role int hie creation.  I’ll be making these again for sure!  Just so you know,  at hubby’s insistence, I made a few extras with regular Jimmy Dean breakfast sausage, and honestly neither one of us liked them as well as the ones made with chorizo:)

These are not suitable until you are at Atkins Pre-Maintenance or Maintenance as prunes are in the higher fruit rung of the carb reintroduction ladder. These are OK for Keto and Primal-Paleo programs as well.

INGREDIENTS:

6  dried prunes (the type with no added sugar)

5 oz.  chorizo, removed from casing (this was 1½ links of Johnson brand)

6 slices water chestnuts (about ¼ oz.), each cut in half (optional, but I have calculated it in below)

4 slices bacon, cut into thirds

DIRECTIONS:   Preheat oven to 370º. Pound the prunes with a meat pounder on a cutting board a bit to flatten and soften them.   Slice them in half lengthwise into two long, slim pieces.  TIP:  Cutting into 3 slimmer pieces will reduce the carbs even more.  Cut the bacon into thirds and stretch the smaller pieces a bit.  Set aside. Cut the water chestnut slices into halves and set aside.

Remove the casing from the chorizo and cut the meat into 12 equal pieces.  Shape each piece oblong, like a small “log”.  Brown the chorizo logs” in a non-stick skillet, rolling them onto all sides, cooking until virtually done through.  Remove to paper towels to drain.

To assemble the rumaki, pick up a “log” of chorizo, 1 strip of prune and 1 piece of water chestnut and roll all 3 together in a piece of the bacon, stretching the bacon as you roll it.  Skewer the rumaki so as to hold the seam of the bacon closed.  Finish off and skew the remaining rumaki in a similar manner, spacing them apart so the bacon will brown nicely.   Pop into a 375º oven for about 10-12 minutes.  Flip the skewers over and cook for about 10 minutes more.   Remove from oven and lay skewers on paper towels to drain off any excess grease.  Serve at once!

NUTRITIONAL INFO:   Makes 12 rumaki, each contains:  (including water chestnuts)

52 calories

3.36 g  fat

2.8 g  carbs, .3 g  fiber, 2.5 g  NET CARBS

2.4 g  protein

130 mg sodium

55 mg potassium

 

 

Banana-Coco-Nutty Candy

Click to enlarge

Click to enlarge

I don’t eat many sweets, but when I do, it’s usually candy or pure chocolate.  I got to thinking about my Peanutty Coconut Candy yesterday and wondered what it would be like with banana in it.  So I mashed one of the beautiful bananas I bought at the store yesterday morning and just took equal amounts of the main ingredients I wanted to include and formed some of the tastiest candies!  They are very filling, too, and one takes the edge off my occasional sweet tooth.  I think I may even like this version better than the original peanut-coconut version!  After popping the candies out of the mold slots, I decided to store them in a zip-loc bag in the freezer.  They don’t get hard, just firm and chewy, so they can be eaten right out of the freezer!

I used 1″ square silicone candy molds to make mine,  but you could also just roll into balls and if desired, coat with more dessicated coconut.  You could also roll into balls and flatten into hockey puck disks.  Or you might roll then into little logs and coat with finely chopped peanuts!  HAVE FUN SHAPING THEM!

These are not suitable until the higher fruit rung of the Atkins Pre-Maintenance or Mainitenance Phase.  They are suitable for Keto diets as well.   The sweetener would have to be modified for this to be acceptable for Primal-Paleo.

INGREDIENTS: 

1     6-oz. banana, mashed

1 c. dessicated coconut (unsweetened)

1 c. natural peanut butter (I use Laura Scudder)

3/4 c. erythritol (or other sweetener to equal 3/4 c. sugar)

2 pkts. stevia (I used NuNaturals)

DIRECTIONS:   Using a fork, mash the banana in the bottom of a mixing bowl.  I added the juice of a wedge of lemon to prevent darkening, as candy is slow to be eaten in my house.  Add the peanut butter and stir well to blend.

Add coconut and blend it into the mixture until all ingredients are uniformly mixed.  Press into silicone molds, pressing down firmly.  Set mold on a flat pan and place in freezer for about 2 hours.   The mixture will make 28 small 1″ candies of about 1½-2 T. of the mixture.   Your numbers may vary, so I will provide the nutritional values for the entire recipe so you can calculate your per piece figures from the number you get.

NUTRITIONAL INFO:    (does not include any additional coconut/peanut coating)  Entire recipe contains 3,034 calories, 239 g  fat, 133 g. carbs, 48.3 g fiber, 84.7 g. NET CARBS, 95.7 g. protein.

If yield is 28 pieces, each piece contains:

108 calories

8.55 g  fat

4.75 g  carbs, 1.72 g  fiber, 3.03 g  NET CARBS

3.41 g  protein

37 mg sodium

38 mg potassium

5% RDA iron, 55% manganese

Click to enlarge

Click to enlarge

Whenever I make up a batch of my Olive Tapenade, I love to use part of it for a lovely salad dressing.  This salad came about in just such a scenario.  We had enjoyed the tapenade I made this week on my Almond-Arrowroot Crackers and there were just a few tablespoons left.  I had an open bag of fresh spinach, with just enough left for two salads, so I took the balance of the tapenade and created a tasty spinach salad to go with our dinner tonight.  It was DELISH!  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.

More delicious low-carb salads 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 1, 2, 4 and 5! 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 c. fresh spinach leaves

12 slices cucumber

8 tiny San Marzano tomatoes (or cherry tomatoes), sliced in half

2 T. my Olive Tapenade

3 T. olive oil

3 T. red wine vinegar

Dash each salt and pepper

Sprinkle of Parmesan Cheese (optional)

Few Slivers of red onion (optional)

DIRECTIONS:  Plate half the spinach in each of 2 salad bowls or plates.  Top each decoratively with 6 slices of cucumber and 4 of the tomatoes.  Add red onion if using.  Sprinkle with Parmesan if using.  Drizzle each salad with half the dressing and serve at once.

NUTRITIONAL INFO:   Makes 2 salads, each complete salad contains:  (does not include Parmesan or red onion)

254 calories

26.3 g  fat

4.15 g  carbs, 2.2 g  fiber, 2.95 g  NET CARBS

1.75 g  protein

239 mg sodium

390 mg potassium

9% RDA Vitamin B6, 32% A, 25% C, 27% E, 12% copper, 20% iron, 14% magnesium, 27% manganese, 10% riboflavin.

DRESSING ALONE:  half recipe contains: 239 calories, 26 g  fat, 1.2 g  carbs, .5 g  fiber, .7 g NET CARBS and .2 g  protein

Stuffed Pork Chops

 

Click to enlarge

Click to enlarge

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

 

 

Click to enlarge

Click to enlarge

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

 

 

 

 

 

 

 

Blueberry Pie

Click to enlarge

Click to enlarge

Click to enlarge

Click to enlarge

We have company in from Dallas tonight and I made a blueberry pie to serve using my new Einkorn flour-Almond flour pie crust.  I wasn’t exactly sure I was going to pull the top crust off, as low-carb pie dough is so fragile, but with much care I managed to get it onto the berry-filled bottom crust just fine.  It sliced nicely, tasted wonderful and will be a lovely dessert to serve my company. This recipe is one of the carbiest on my website and is therefore not suitable until you reach the berry rung of the Atkins Phase 2 OWL carb reintroduction ladder, and it would probably be wise to wait until you are nearly at goal weight for enjoying this one.  The higher carb count is mostly attributable to the berries themselves, as the crust is only responsible for around 7 of the 17.7 net carbs.   So I’m afraid the only way to cut carbs on this would be to cut the pie into smaller pieces.   This pie is not suitable for Primal-Paleo followers.

INGREDIENTS:

2 lb. frozen blueberries, unsweetened

¼ c. erythritol (or equivalent sweetener to equal ¼c. sugar)

1½ tsp. glucomannan powder (or your preferred thickener)

2 recipes my Einkorn-Almond Flour Pie Crust

DIRECTIONS:   Preheat oven to 350º.  Make a double recipe of the pie crust as instructed in the recipe linked above.   Divide the dough in half and form into balls.  Chill for 30 minutes.  Take one of the portions from the refrigerator and place it on a piece of parchment paper.  Lay a piece of plastic wrap on top and using a rolling pin, roll it into a circle slightly larger than you pie plate.  Invert the plate centered over the dough and grabbing plate, dough, paper and all, flip the plate back upright with the sheet of dough now on top.   I find gravity pulls the the dough right down into the pie plate.  Gently peel off the parchment paper.  If crust tears, just press it gently with your fingers to “mend the cracks”.  :)  Crimp the edges decoratively however you like.  Pop into a preheated 350º oven for 10 minutes, precooking just to the stage the dough feels dry on the surface (half cooked, but not brown yet).

While the bottom crust is cooking, place blueberries in a medium bowl.  Sprinkle with the erythritol and glucomannan powder (or whatever thickener you prefer).  Stir them every few minutes to allow the filling to begin thickening (though it will not be fully thickened until it has baked and cooled).  Remove the bottom pie crust from the oven as soon as it is dry to the touch.  Cool it a few minutes and then stir the berries one last time and fill the bottom crust, spreading the berries evenly in the pie shell.

Remove the remaining dough from the fridge.  Run a damp sponge over your counter and place a piece of plastic wrap on it so it is smooth.  The water keeps it from sliding around.  Place the chilled ball of dough on top.  Lay a second piece of plastic wrap on top and roll it just the size of your pie plate.  Slide the crust, plastic and all onto a sheet pan or the back of a cake pan lid and set in the refrigerator to chill 15 minutes.  Remove from the fridge and carefully remove the top sheet of plastic wrap.  Quickly flip the crust onto your left hand that is centered right over the bottom crust, simultaneously sliding your left hand out from under it as you let the crust fall onto the pie below.  Remove the remaining piece of plastic wrap carefully.  Crimp the top crust and bottom crust together along the edges as best you can.  Pop the assembled pie into a 350º oven for about 35 minutes or until the top crust is browned in the center. The very center of mine was SLOW to brown (not sure why), thus, as you see in the pics, mine browned a bit too much on the edges.  Next time I will definitely use my metal crust protector ring so that won’t happen.  You might want to use foil to protect the edge of your pie from browning so much.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

318 calories

25 g  fat

29.32 g  carbs, 11.57 g  fiber, 17.75 g  NET CARBS  (14.2 net carbs per serving if cut into 10 slices)

7.07 g  protein

161 mg sodium

66 mg potassium

8% RDA Vitamin A

36% iron, 27% zinc

Follow

Get every new post delivered to your Inbox.

Join 2,143 other followers