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Peach Cobbler

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Peach Cobbler

This quick cobbler is made from canned, no-sugar-added peaches.  The pastry goes together real easily and you can be enjoying deliciously sweet cobbler in no time.  I find that even though these peaches are artificially sweetened, they are not, like most canned fruit, sweet enough for me using them straight out of the can.  Therefore I add a packet of Splenda or Stevia to the fruit every time.  That hasn’t backfired on me YET.  The peaches may vary from can to can, brand to brand, so do a taste test on YOUR peaches to decide if you want to add that additional packet of sweetener (or more, or none). You can substitute ¼ tsp. xanthan gum for the glucomannan powder as your thickening agent if you prefer.  This recipe is not suitable until the advanced fruits rung of the OWL ladder of Atkins, in pre-maintenance.  The crust is taken from KevinPa’s pie crust recipe, for those familiar with his baking prowess.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

FILLING INGREDIENTS: 

2  14.5-oz. cans no-sugar-added peaches (packed in water)

¼ tsp. cinnamon

Pinch nutmeg

½ tsp. glucomannan powder

1 packet stevia or Splenda

2 T. unsalted butter (plus 1 T. more to grease the baking dish)

CRUST:

1 c. + 2 T. Carbalose flour (use Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

6 T. resistant wheat starch (use arrowroot powder for gluten-free)

½ c. + 1 T. palm shortening or butter

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Drain the liquid off just ONE of the cans of peaches (unless you like your cobbler super juicy.  You will want the juice from the second can in this recipe.  Grease the bottom and sides of an 8″x11″ baking dish with 1 T. softened butter.  Set aside.  In a medium mixing bowl, mix the peaches, peach juice, cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum).  Stir well and pour into buttered baking dish.  Dot with the 2 T. of butter.  Preheat your oven to 350º.

For the crust, in a mixing bowl, measure out the dry ingredients and add the butter or palm shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until the mixture resembles coarse cornmeal and the shortening is well-blended.  Slowly add the water, a little at a time and begin to stir into a solid dough.  Do not overwork the dough.  When you can form it into a single ball, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic and roll the dough slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your cobbler (folding the dough in half helps to lift it).  Trim off the excess dough about ¼-½” beyond the pan edges and crimp the edge inward so that it is entirely inside the dish.  Decorate the top with any surplus dough if you like.  I like to roll it again and cut out leaves and a representation of the fruit in the filling to dress up the tops of cobblers.  This time I also took a pastry brush and dipped into some watered down food coloring for added effect.  I sprinkled erythritol onto the cut-out peach as well.   Pop into preheated 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to dip up.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

330 calories, 26.3 g  fat, 21.27 g  carbs, 13.17 g  fiber, 8.1 g  NET CARBS, 1.23 g  protein. 108 mg sodium

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I’ve seen a lot of recipes for Cuban Pork Roast on the internet lately.  They sound interesting, but quite heavy in oregano flavor.  And the recipes vary quite a bit.  I’ve come up with a version that is a little milder in oregano and pulls several interesting new flavors into the mix.  It is a blending of some 3-4 different recipes, adding my own ingredients, deleting some ingredient as well. I think you’ll like the final taste on this, as both of us certainly did.  When a marinade or sauce can take away the strong flavor of roasted pork (at least strong to me) that’s a win-win in my book. This recipe accomplished that admirably and I will be making it again.  I’d like to try in on a brisket cooked outside on the grill sometime as well.  Although I will provide instructions for the complete meal here, I am only providing the nutritional info for the marinade/sauce to which you can just add the amount of meat you slice off and consume.  My assumption is that each person will likely only be consuming 1 T. marinade/sauce on the meat and perhaps 1 T. dotted on the meat at table.  This recipe is not suitable until you are past the Induction Phase of Atkins.  It is perfectly suitable for Keto plans and Primal-Paleo as well.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  It’s due out in October.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks there or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 lb. bone-in Pork Butt/shoulder roast, room temperature

3/4 c. fresh-squeezed orange juice

Juice of 1 large lemon

juice of 1 lime

3/4 c. white wine (I used Riesling)

1/2 c. extra virgin olive oil

2 T. each fresh mint and cilantro, chopped

1 T. dried ancho chile pepper, ground

6 large cloves garlic, chopped

2 T. dried oregano leaves (or 3 T. fresh, chopped)

1 T. each onion powder and ground cumin

1 tsp. garlic powder

¼ tsp. chipotle chile powder (or a 1″ pepper in adobo, rinsed, seeded and mashed)

1/16 tsp. dusted glucomannan powder to ever so slightly thicken so it will cling to meat

OPTIONAL:  1 tsp. salt

VARIATION:  If you wish, you can add some bell pepper to the bottom of the pan 1 hour before meat is done.  The roasted peppers go nicely with this.

DIRECTIONS:  Place first 5 ingredients into a marinating pan large enough for your meat.  Add all the herbs and spices listed and stir well.  Add glucomannan, whisking until blended.  This will ever so slightly thicken the marinade so it will cling to meat.  Place pork butt into marinating pan.  Using a basting brush, drizzle marinade over meat slowly until all sides are covered.  Marinate for 1-2 hours, turning meat once and repeating the drizzling step to baste all over again.

When ready to cook, preheat oven to 325º.  Line large sheet pan with foil so it will catch all juices for easier clean-up.  Set a meat rack in the pan next to elevate the meat and finally place the meat fat-side up onto the rack.  The rack is essential to get the “bark” on all sides of the meat.  Pour marinade into a saucepan.  Cook over medium heat for 2-3 minutes to make certain the raw meat juices in it have fully cooked. Remove from heat.

Baste meat again with marinade and pop into 325º oven.  Bake for 1 hour to raise internal temperature of the center of the meat.  Now lower oven temperature to 250º and bake for about 4 hours (more for larger roast; less for smaller one), turning the meat and basting every hour to allow all sides to brown evenly.   When the meat reaches 170º internal temperature it is done and fork tender.  Mine was so tender the slices fell away from the knife before I could even get them cut off.  Remove meat to serving platter and set a few minutes.   Pour pan juices into baste, stir and add a little water to reduce richness.  Slice and serve wit a nice guacamole salad.  Have the “sauce” on the table so your diners can dot it on their portion, as it is a divine flavor “boost” to the meat.

TIP:  As always, be sure your thermometer isn’t touching a bone when you check temperature so you are getting an accurate reading. 

NUTRITIONAL INFO FOR SAUCE: Makes about 2 cups (32 T.).  Average serving=2 T.  Each serving contains:

54 cals, 6.93g fat, 3.3g carbs, 0.36g fiber, 2.94g NET CARBS, 0.4g protein, trace sodium.

White Bread Sandwich Rounds

This recipe is a slight modification of my new Toasting Bread recipe.  I merely added some psyllium to the original batter.  They came out soft, neutral in flavor and resilient to handling.  Made GREAT roast beef sandwiches for our lunch today.  The hubs said that was the best roast beef sandwich he had enjoyed on low-carb bread in years!  So a two thumbs up on this one from both of us.  This recipe is not suitable until you are in Pre-Maintenance or Maintenance on the Atkins plan.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 & 9 (due out in October) are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks from AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain if you’ve held off and would like to purchase the complete series!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. my Einkorn Bake Mix or Jennifer Eloff’s Gluten-Free Bake Mix

½ c. CarbQuik Bake Mix

½ tsp. each baking powder & baking soda

1½ tsp. psyllium husk powder (I use NOW brand)

1 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Line two sheet pans with parchment paper.  Set aside.  Prepare the batter. Soften cream cheese in a medium glass mixing bowl in microwave.  Beat with a whisk until smooth.  Add in eggs and olive oil and whisk until smooth.  Add in the rest of the dry ingredients listed and whisk smooth.  Scrape down the bowl with a rubber spatula.  I didn’t use a measuring cup, but used my spatula to spoon up about into 4 well-spaced piles on the papered pans.   If more batter left, evenly distribute into the 8 piles total.  Smooth out fairly thin with your spatula or back of a spoon.  Aim for roughly 4″ rounds with 3/4″ space between them.  Pop into 350º oven for 15-20 minutes or until golden.  I intentionally under-browned one pan of mine so that I could re-heat them without overly drying them out or over-browning.  Ovens vary, so keep an eye out!  When as golden as you like, remove pans from oven and cool.  Enjoy with your favorite sandwich fillings.  Store extras in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 8 thin round breads.  Each bread round contains:  Takes two to make a sandwich as I find them too thin to slice, so each person is eating 8.3 net carbs plus your sandwich fillings.

195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium

Toasting Bread

I believe this is the very best bread for toasting I have made to date.  The one in my Grilled Cheese Sandwich is still good, mind you, but this one tasted more like regular white bread toast of times past.  Both I and my husband thought so.  So this one is going to earn the name of Toasting Bread, and rightfully so, until I find/create one that is better.  So this is where I’m stopping on “toast” for now.  I can’t wait to try this for grilled cheese sandwiches!  This recipe, although very tasty, must be delayed until you reach Atkins Pre-Maintenance Phase 3, the grain level of carb reintroduction.  But it is certainly worth the wait.  Depending on whether you slice your breads into 2 or 3 slices, these tasty, filling breads topped with warm butter and marmalade make a delightful breakfast for you morning coffee, and for only 4.1 net carbs (plus the topping you use)!  By the way, buttered as a muffin, unsliced, these make pretty darn tasty biscuits, too!

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, once again has mostly my recipes with a sprinkling of George Stella’s and Jennifer Eloff delights.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks from Amazon  or here: amongfriends.us/order.phpLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. (see note below) Jennifer Eloff’s Gluten-Free Bake Mix

½ CarbQuik Bake Mix

½ tsp. each baking powder & baking soda

1 T. olive oil to grease pan slots

NOTE:  I was nearly out of my made-up batch of Jen Eloff’s bake mix, and in a hurry this morning, decided to just go on and use ½ c. her mix and ½ c. my at-the-ready Einkorn Bake Mix.  No difference in carb counts for ½ c. of both mixes.  Therefore you could use all my Einkorn Bake Mix if you prefer.  🙂  As to whether that change made the bread toast better?  Who knows?  I plan to try it with all Jen’s mix next time and see.  I’ll post back my findings. 

DIRECTIONS:  Preheat oven to 350º.  I bake these in 8 12 oz. canned chicken cans I have been saving for some time.  You can use mini round cake or pie pan tins.  Last resort, you could use the oversize muffin pans, but it will take 8 slots/portions (probably two separate bakings unless you have two of the 6-slot large-muffin pans) in order for the numbers below to be accurate. With a brush, lightly oil the bottoms and sides of your pans.  Mine did not stick, but if you’re worried, cut some small parchment rounds for the bottoms of your pans.

Soften cream cheese in a medium glass mixing bowl in microwave.  Beat with a whisk until smooth.  Add in eggs and whisk until smooth.  Add in the rest of the dry ingredients and when whisked smooth, scrape down the bowl with a rubber   spatula.  I didn’t use a measuring cup, but used my spatula to spoon up around ¼ cup of batter and fill each of the 8 oiled round pans.  I distributed the remaining batter as evenly as I could among the 8 pans.  Tap each pan on the counter to eliminate bubbles/air holes.  Set pans on a baking sheet and pop into 350º oven for 20 minutes.  Ovens vary, so keep an eye out.  Remove pan from oven and cool a minute or so.  Run a knife tip around the sides, lifting the bread as you do so.  Invert and tip the bread out of pan (only 1 of mine tried to stick to the pan).  Slice laterally into 2 or even 3 thinner slices and toast lightly in your toaster.  Serve with soft butter and the jams/jellies of your choosing.

NUTRITIONAL INFO:   Makes 8 round breads.  Each whole bread (unsliced) contains:  (Divide  these numbers by 2 or 3, depending on how you slice them for toasting.)

195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium

Cabbage-Cabbage-Cabbage

This triple cabbage delight was most delicious with our broiled chicken last night.  I have always loved cabbage.  My husband, on the other hand, isn’t a big fan.  He’ll eat it, but gripes the entire meal.  But he dipped up seconds of this veggie side!  He “says” he doesn’t LIKE cabbage, but I prove him wrong on this regularly.  He prefers his cabbage raw in coleslaw.  In fact he LOVES coleslaw!  So maybe I got enough bacon in this recipe to disguise the flavor he finds offensive in cooked cabbage.  I know it was just right for my palate.  🙂  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo eating programs.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, once again has mostly my recipes with a sprinkling of George Stella’s and Jennifer Eloff delights.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of the team’s cookbooks from Amazon  or here: amongfriends.us/order.php.

LIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

2 c. shredded napa (Chinese) cabbage

2 c. shredded green cabbage

1 c. purple cabbage

3 oz. onion, sliced thin

5 slices bacon, cut in 1″ pieces

¼ tsp. coarse black pepper

DIRECTIONS:  Brown bacon in large skillet or wok until it begins to get crisp.  Add onion and saute until it begins to brown/caramelize.  Add green cabbage and saute until it begins to go limp.  Add napa cabbage and only saute a couple minutes until barely gets limp.  Add purple cabbage last so it won’t discolor too much.  Volume will reduce during cooking with cabbage. Sprinkle on the pepper, stir well and spoon up into your serving dish.

NUTRITIONAL INFO:   Makes 4 1-cup servings (after wilting down), each contains:

193 cals, 16.2g fat, 7.37g carbs, 2.25g fiber, 5.12g NET CARBS, 5.65g protein, 324 mg sodium

Pastry Bites

This little experiment with my Mozzy Dough came out quite nicely.  Only thing I will change next time:  melt the cream cheese and cook chopped mushroom right with your cooking pork sausage crumbles for the ones on photo right.  Hindsight is always 20:20.

These tasty treats are not suitable until you are at Pre-Maintenance or Maintenance in the Atkins program due to the flour product in the dry mix.  You could use a phase acceptable dough/bread made with flax meal on the bottom and perhaps still enjoy these on Induction but they will definitely be different doing so. All of these varieties were quite delicious but our favs were the ones with breakfast sausage, mushroom and cream cheese.  We rated second the jalapeno cheddar version, second from left in the photo.  These would be great for dinner party appetizers or for football gatherings!

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

1 recipe my Mozzy Dough

Toppings of your choosing

TOPPINGS:  Since I can’t know which variety of Pastry Bites you will choose to make and can’t know exactly how much of the various/possible topping ingredients you might use, I will provide nutritional numbers for the basic dough per piece and a few common toppings I think you might like to try.

DIRECTIONS:  Preheat oven to 350º.  Have a 24-slot non-stick mini muffin pan at the ready.  Make up the Mozzy Dough recipe (linked above) per that recipe’s instructions.  Once the dough is in a smooth workable ball, pull off small balls (about 1″ round), roll then slightly and drop into the mini muffin pan slots.  I had exactly enough dough to get all 24 filled with a 1″ ball of dough.  Press down with your index finger to make a tiny depression in each ball of dough.  Press a slice of pre-cooked smoked sausage in each, or press a slice of pepperoni topped with a sprinkle of mozzarella cheese, or add some pre-browned breakfast sausage with a little chopped mushroom and a bit of cream cheese (mixed together). Or place 1 tsp.l cheddar cheese, followed by a slice of jalapeno and topped with yet another tsp. of cheddar.  Pop pan into 350º oven for 15 minutes (do not over brown).  Remove and with a knife tip to facilitate, remove them to a serving platter.  We found these to be just as tasty as they cooled off as when still hot……especially the jalapeno/cheddar version.

NUTRITIONAL INFO FOR PASTRY BOTTOM ONLY: Makes 24 mini pastry shells, each will contain: 62 cals, 5g fat, 2.47g carbs,1.57g fiber, 0.9g NET CARBS, 4.4g protein, 93.8g sodium

THEN ADD IN THE VALUES FOR YOUR TOPPINGS (per piece eaten):

1 slice pepperoni adds about       0.1g NC

1 slice raw jalapeno adds about   0.2g NC

1 chopped slice mushroom adds  0.1g NC

1 tsp. cheddar adds about             0.3g NC

1 tsp. cooked breakfast sausage    0.1g NC

1 slice smoked pork sausage          0.1g NC

 

Wild Blueberry Bran MuffinsMy husband asked for some muffins for breakfast today.  We’re both kind of burned out on eggs this week.  No pumpkin in the house, so the only thing I had on hand to flavor them (other than extracts) was the tail end of a bag of Sam’s Club Daily Chef dried wild blueberries in my freezer.  A carry over hubby purchase from eons ago I’m glad to get rid of once and for all.   They use sugar in the processing of their dried blueberries, so using them would effectively double the carb count.  I decided to go ahead and splurge and make the muffins for the hubby anyway as I sure didn’t want to go to the store at 7am just to get fresh berries.  I am posting nutritional number for regular, no-sugar-added wild blueberries so this recipe will make sense for you.

But I digress.  These were created from the batter for an old Flax-Whey Protein Pancake recipe of mine.  And I discovered, much to my surprise, that batter makes lovely muffins as well!  As these use predominantly golden flax meal, their carb count (using fresh berries, of course) is quite low.  And they were DELICIOUS!  These are not suitable until you get to Phase 2 Atkins and reach the berries level of carb re-introduction.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

1½ c. golden flax meal

2 T. Resistant Wheat Starch (I order at Netrition.com)

½c. plain whey protein powder (I use NOW brand)

Dash salt (2 shakes of the shaker)

4 T. granular Splenda (or sweetener of choice)

1 pkt. stevia (or 1 T. erythritol)

1/4 tsp. glucomannan powder

1 c. tap water

2 large eggs, beaten

2 T. unsalted butter, melted

3 oz. frozen wild blueberries (smaller than regular blueberries), or regular berries

VARIATION:  Use ½ c. chopped fresh strawberries or fresh raspberries, which will lower carb count a bit. 

DIRECTIONS:  Preheat oven to 350º.  Lightly oil the six wells of a non-stick large muffin pan.    If  you don’t have one, use a regular muffin pan and oil all 12 wells.  In a medium mixing bowl, measure out all dry ingredients and stir will to blend evenly.  Add 2 eggs to the bowl and beat.  Add water and melted butter and stir well.  Add blueberries and blend again.  You will have enough batter to spoon about ½ cup batter into each slot.  If using a regular pan, use about 1/4 c. batter in each slot.  Even out the batter as needed to achieve equal batter height.  Pop into 350º oven.  Bake large muffins for about 20 minutes for light golden as shown in photo above.  Probably only takes 15 minutes in smaller slot pan.  Remove and serve with butter.

NUTRITIONAL INFO:  Makes 6 large muffins, each contains:

412 cals, 30g fat, 22.3g carbs, 18.4g fiber, 3.9g NET CARBS, 19.4g protein, 244 mg sodium