Italian Sausage Salad

This delightfully tasty salad was what we had for lunch today.  It was filling yet light.  I was out of my homemade Italian sausage so I had to use some commercial from Sam’s I had in the freezer.  This is the time of year we like to eat light like this for lunch.  Too hot in Central Texas to be cooking at noon time. 🙂  This recipe is suitable for all phases of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

2 links Italian sausage

4 c. fresh raw baby spinach leaves

2 oz. red onion, sliced as thin as possible

1 Roma tomato, cut into pieces

6 black olives, cut into halves

¼ c. my Shawarma Mayo Salad Dressing

2 T. shredded Parmesan cheese

Dash each coarse black pepper and salt

DIRECTIONS:  Place 2 cups spinach leaves on each of two serving plates.  Sliver up the onion and sprinkle evenly over both salads.  Slice and add half the olives to each plate.  Cut the tomato into wedges and those in half and add half of the tomato to each plate.  Sprinkle 1 T. shredded Parmesan atop each salad.  Set aside for now.  Brown the sausage links in a skillet over medium-high head until fully done. Slice them and place slices on each of the salads equally.  Drizzle half the salad dressing on top of each salad and serve at once, allowing each person to salt and pepper to their taste at table.

NUTRITIONAL INFO:   Makes two servings, each contains:

642 calories, 62.1 g fat, 9.2 g carbs, 2.45 g fiber, 6.75 g NET CARBS, 23.25 g protein, 845 mg sodium

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Southern Fried Chicken

Southern Fried Chicken

My husband asked me to make “real” skillet-fried chicken for dinner recently, so I caved and gave it a try.  Haven’t been pleased with any of the low-carb fried chicken recipes I’ve tried to date, so I decided to put on my experimenting hat.  You regular readers know how I hate to stand over a hot skillet of grease to fry anything.  I invariably get popped with hot grease and get burned, thus all the oven-fried recipes on my website.  But I will traditionally fry chicken!

I wasn’t sure what to coat it with, but remembered reading a recipe somewhere on the web for a coating that used whey protein powder, so I decided that would be my foundation ingredient.  To that I added crushed pork rinds for crunch and a touch of oat fiber for a flour-y taste.  BINGO!  The resulting coating was the closest to my old high-carb flour coated chicken I was astounded!  Although I didn’t make any cream gravy with the browned skillet bits, I tasted them and they would have made an excellent batch of gravy had I been in a mood for some gravy.

I’m so pleased with this recipe!!  Great flavor!  Crispy!  Until you try this one, you just won’t believe it tastes just like your Mom’s flour- coated chicken!  A real winner!!!  And it’s great leftover, cold, right out of the fridge!!  Hubby said this was the best low-carb fried chicken I have cooked in my 5 years of low-carbing! My heretofore popular Oven-Fried Chicken, although very good, is just not the same as classic Southern Fried Chicken, ya know?  Not like my Granny made, at least.  This new recipe is almost exactly like my Granny’s chicken!

A couple reader testimonials: 

This is the most amazing recipe! I have used low carb diets for the last 12 years or so, and the one craving that I have never been able to satisfy was Southern Fried Chicken. Being a Southern boy, this was a staple every Sunday after church in my house. This recipe tastes EXACTLY like my mother’s fried chicken. I used Quest multi-purpose powder left out the oat fiber which essentially makes it zero carbs. My whole family loved it including my 80 year old mother and 5 year old son! THANK YOU!!!!

Peggy this was awesome. I made it with your oven fried okra. It was a bit of prep and work and I was nervous that it if my family didn’t like it, I would have put in a this time and effort for nothing. That was most definitely NOT the case though. It was perfection. I remember in my pre-low carb days trying to make fried chicken and honestly, it was never as good as this. My 2 picky boys loved it so much. They begged for me to start making it at least once a month. The okra was also so good and crunchy. I thank you so much for making recipes that really help a family of low carbers stay satisfied.

 

In order for this to be suitable for Atkins Induction, you’ll need to omit the oat fiber.  As I can’t know how you cut up your chicken, or what size pieces you tend to eat, I can’t really provide nutritional stats for the entire final meat dish.  Instead, I am providing nutritional info for 1/10 of the coating, as it was just enough to coat 10 pieces of chicken: 2 legs, 2 thighs, 2 wings and 4 pieces of breast as I cut them into halves to speed cooking time.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

3/4 c. plain whey protein

1 c. crushed pork rinds (about 2 oz.)

1 T. oat fiber (omit if on Induction or for gluten-free version)

1 tsp. my Seafood Spice blend (or seasonings of your choice)

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

½-3/4″ deep hot oil (I used palm shortening) in a large 13-14″ skillet

DIRECTIONS:  Measure out and mix all dry ingredients in a paper bag by shaking well.  In a large bowl, whisk the eggs, cream and water together.  Toss in the pieces of cut up chicken into the egg wash and turn several times to well coat each piece.   Pick each piece of meat out of the bowl and drop into the bag of seasoned “flour” and when you have 3 pieces in the bag, holding the top closed, shake the bag to coat the chicken.  Don’t put more than 3 pieces into the bag at a time or they will not coat well.

Heat 3/4″ deep oil over high heat.  Place the pieces closely together.  If you’re creative, you can get an entire chicken in a 14″ skillet.  Lower heat to medium-high so larger pieces don’t over-brown before done. Repeat the coating process with the remaining pieces of chicken.  I was only able to fry 8 pieces of chicken in my largest skillet at a time, so I saved the wings for last as I knew they would cook quite fast.  Brown the chicken well on one side disturbing as little as possible.  Turn pieces of chicken over carefully to brown the second side.   When brown and done (about 30 minutes) remove to paper toweling to drain.  Finish cooking the remaining pieces if you were unable to get them all in your skillet.   Serve at once with your favorite sides.  I served mine with steamed cauliflower I topped with cheese and chives.

NUTRITIONAL INFO:  Makes enough coating for 10 pieces of chicken.  Numbers are for the coating only.  Be sure to add in the info for the chicken piece(s) you eat!  1/10 batch of the coating contains:

113.4 calories, 7.26 g  fat, 1.72 g  carbs, .53 g  fiber, 1.19 g  NET CARBS, 12.8 g  protein, 209 mg sodium

Einkorn Cracklin’ Cornbread

Crackling CornbreadNext time you whip up a pot of chili, try my Cracklin’ Cornbread to have with it.  I truly had forgotten about this fun cornbread my Granny used to make in a cast iron skillet until someone mentioned it on a low-carb community forum not long ago.  Grandma’s was pretty coarse, as she made her own cracklin’s which were quite tough to chop up.  But a food processor fixes that problem right up.  My conrbread is therefore smoother than I remember hers.   This is a tasty little cornbread and if you’ve never had it, you’re in for a real treat.  It’s high in sodium because of the pork rinds, but nobody makes those unsalted to my knowledge (and I just won’t make them from scratch). This bread is so moist and it tasted very much like Grandma’s version.  Make yourself a batch and slather it in butter!  This is not suitable until you are quite a ways along in your weight loss efforts and nearly to goal weight (pre-Maintenance or Maintenance), due to the hominy.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:  

½ c. Juanita’s Mexican hominy, drained well

4 eggs

1 T. + 1 tsp. Fresh Corn Flavoring

3/4 c. buttermilk (2% is what I used)

4 drops yellow food coloring (totally optional)

1 c. my Einkorn Bake Mix  (use a gluten-free mix for gluten-free version or any low-carb bake mix)

2 tsp. baking soda

1 T. psyllium

1 c. pork rind flour (rinds crushed fine)

DIRECTIONS:  Preheat oven to 350º.  Cut a piece of parchment to fit the bottom of a 9″ round cake pan.  Grease the sides of the pan with oil. Place the hominy, buttermilk and eggs in the food processor.  Add the food coloring and corn flavoring.  Process until fairly smooth.  Transfer the mixture to a medium bowl.  Measure all dry ingredients on top and stir until if forms a smooth batter.  It will be a thick batter (you can add 1-2 T. more buttermilk if you think it is too thick. With a rubber spatula, scrape the batter into the pan and spread it evenly with the spatula.  Pop into preheated 350º oven.  Bake for approximately 30 minutes or until a toothpick stuck in the center comes out dry and clean.  Ovens vary, so yours may take 5 minutes or so more cooking time.  Remove and slice into 8 pieces.  Serve warm with butter.

NUTRITIONAL INFO:   Makes 8 slices, each one contains:

190 calories, 12.4 g  fat, 8.61 g  carbs, 2.3 g  fiber, 6.31 g  NET CARBS, 12.37 g  protein, 578 mg sodium  (from the pork rinds)

Banana-Coco-Nutty Candy

Click to enlarge

I don’t eat many sweets, but when I do get a hankering for candy, this one I will make at Christmas.  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!  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 use 1″ square silicone candy molds to make these,  but you can also just roll into balls and, if desired, coat with more dessicated coconut.  You can also roll into balls and flatten into hockey puck disks.  Or you might roll them into little logs and coat with finely chopped peanuts or coconut!

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.

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

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.  Add sweeteners last and stir.  Remember, you can add sweetener a little at a time and taste, in the case of candy.  Unless there is raw egg in a dish, I will often do this to ensure I am getting just the right amount of sweetener, as varieties and brands differ so.  Press candy into silicone molds, pressing down firmly to the tops.  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

Einkorn English Muffin

Einkorn English Muffin

Tried my Peggy’s English Muffin as an Einkorn flour version to see how that would improve texture and flavor.  I also decided to add a little psyllium husk powder for elasticity and the results were amazing!  Toasted in my broiler nicer than any other toast to date.  Flavor was like real toast!  Still haven’t achieved that acidic “sour dough” flavor that store-bought English muffins have though.   I’ve never been into messing with sourdough starter and such, quite frankly, so that may never happen.  But I’m pretty happy with this muffin and may not do further experiments on it.  Peggy, who are you kidding?  I can’t quit until I reach Nirvana and this muffin just isn’t quite there yet.  But it is vastly improved over my old version linked above.  I see that as “goodness”.   🙂  As always, if there are further tests and improvements, I’ll come back to this post and make those changes.  🙂

As with all my Einkorn experiments, they are not suitable during Atkins Induction phase.  Wait until you are nearly to or at goal weight.  Keto dieters can have these occasionally if the day’s menu allows the carbs.  These would not be suitable for Primal-Paleo folks.  If you’re wondering, I order my Einkorn flour from Jovial foods.com.  Some people are able to buy it in local grocery stores, but I am not.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS: 

1½ T. unsalted butter

¼ c. egg whites (I used the ones in a carton)einkorn-by-jovial

2 T. very hot water

3 T. almond flour

1 T. Einkorn flour (for gluten free, use 1 T. oat flour ground from 100% certified gluten-free oats)

1 tsp. oat fiber (for gluten-free, use oat flour ground from 100% certified gluten-free oats)

¼ tsp. baking powder

1 tsp. psyllium husk powder (I use NOW brand from Netrition.com)

DIRECTIONS:   Melt butter in a small bowl.  I used a 5″ oval dish.  Add the egg whites and hot water.  Add the dry ingredients in the order listed, stirring after each addition.  The mixture will be very fairly soupy at this point.  Add the psyllium husk powder last and the “batter” will now begin to thicken up.  Stir well with your fork to insure all is well-mixed.  Allow 1 full minute for the psyllium to do its job of thickening your batter.  Pop into your microwave and cook on HI for about 1 minute (should be dry to the touch in the center).  Cook a few seconds longer if still damp in the center.  Microwaves vary. Preheat your broiler.

Remove, loosen the edges with a knife tip and tip the muffin out onto a cutting board.  Cool a minute or so and then carefully slice laterally into two slices using a serrated bread knife.  Place on a metal pan and toast/brown the bottoms and then the tops in your broiler or toaster oven to your liking.  Serve hot with butter and your favorite jam.  You can also toast these in your slot toaster if you prefer, but be forewarned, I find they tend to “slump” or crumple down, even with the toaster support wires.  They then are misshapen and inclined to burn when they crumple and touch the elements of the toaster.   Your call on the toasting method. 🙂

NUTRITIONAL INFO:    Makes one muffin (top and bottom).  Entire recipe contains:

314 calories, 26.5 g  fat, 12.2 g  carbs, 7.1 g fiber, 5.1 g  NET CARBS, 11.1 g  protein, 354 mg sodium

Salisbury Steak

Click to enlarge

This delicious Atkins Induction-friendly dish is also acceptable for you Keto dieters.  It is VERY easy to prepare.  When I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night.  I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves.    It’s very good done that way, too.

VARIATION:  Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.

This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

IMG_5209

Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)

1/3 c. sliced fresh mushrooms (or small can with juice)

½ c. canned low sodium beef bouillon (or homemade beef stock)

¼ c. heavy cream (omit for for non-dairy version)

1 T. olive oil

2 T. white or red wine (omit if still in Atkins Induction)

Dash each celery seed, onion powder, black pepper

OPTIONAL:  Some chopped celery added to the pan after browning meat.

DIRECTIONS:  Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands.  Form into 4 patties.  Coat non-stick skillet with olive oil and brown patties over medium heat.  Lower heat to low and add bouillon, wine and cream.   Slice mushrooms and add to skillet.  Add seasonings and celery if using.  DO NOT SALT as the pork rinds will give enough salt to this dish.   Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking.  Uncover and simmer to reduce cream to thicken.  If not thick enough, dust on a couple light dustings of xanthan gum or guar gum.  Stir after each addition to prevent lumps.  Great with mashed cauliflower and some green vegetable.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  (not including optional celery)

451.75 Calories, 34.28 g  fat, 2 g  carbs, 0.25 g fiber, 1.83 NET CARBS, 31.23  g  protein, 3 g   alcohol

Cranberry-Orange Ladyfingers

Cranberry Orange Ladyfingers

Cranberry Orange Ladyfingers

WOW!  Did these ever come out tasty!  And they just get better and better each day.  They’re gluten-free, if you leave out the oat fiber.  I think they are one of my very best cake treats.  🙂  Hubby really liked these and he’s not really a fruit and nut man.  If you don’t have a twinkie baking pan, just make 12 small muffins, a round flat circle you will cut into 12 scone wedges or a single cake using a loaf pan.  These are not suitable for Atkins Induction on several levels.  They are suitable for Phase 2 and above and Keto diets as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

½ c. almond flour

¼ c. flax meal (I use 50:50 gold and dark)

¼ c. plain whey protein powder

1 tsp. baking powder

1 T. oat fiber (omit for gluten free version)

1 c. shredded Monterrey Jack cheese

3 T. softened cream cheese

2 beaten large eggs

1 tsp. cider vinegar

1 T. heavy cream

2 T. fresh squeezed orange juice

1 T. warm tap water

1 tsp. yeast dissolved in the warm water above

½ c. cranberries (fresh or homemade sugar-free dried)

½ c. slivered almonds (or chopped pecans)

1 oz. orange peel

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a non-stick pan of your choice (discussed above) and set aside.

Measure out the first 6 (dry) ingredients into a medium mixing bowl.  In a separate small glass bowl, soften the cream cheese either at room temp or in your microwave on defrost.  Dissolve the yeast in the tablespoon of warm water in a saucer and add to the cream cheese.  Stir. Beat in the eggs well. Add the cider vinegar and cream.  Add the creamy mixture to the dry ingredients bowl and stir.

Trim off 1 oz of orange peel from an orange.  You want to get as little white, bitter membrane as possible.  Cut into approximately 1″ pieces.  Place in food processor or blender.  Add cranberries and nuts to the bowl and pulse it all together about 10 times or so, to a coarse chop.   Add the fruit/nut mixture to the batter.  Stir. Finally squeeze/measure out the orange juice. Stir well one last time to incorporate all to achieve a uniform distribution of the fruit/nuts.

Dip into/onto your chosen pan, distributing the batter evenly into 12 muffin cups, 12 twinkie slots or a round circle about 1/2″ thick for scones.  Pop into 350º oven and bake for  20 minutes until lightly browned.  Allow to cool a bit before lifting with the assistance of a knife tip.  If making a loaf, bake around 35 minutes or until the center passes a dry toothpick test.

NUTRITIONAL INFO:  Makes 12 portions (whatever shape you make), each contains:

160 calories, 12.64 g  fat, 6.53 g  carbs, 2.71 g  fiber, 3.82 g  NET CARBS, 8.3 g protein, 266 mg sodium

Strawberry Chocolate Torte

Click to enlarge

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

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

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

VARIATION:  Substitute raspberries for the strawberries.

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

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

CAKE INGREDIENTS: 

4 c. almond flour
liquid sweetener to equal 2 c. sugar
½ c. granular erythritol (or equivalent of 1/3 cup of sugar)
4 pkts. stevia (equivalent for 8 tsp. sugar)  
½ c. cup cocoa powder
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. butter or coconut oil, melted
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

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

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

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

Sweetener of choice to taste

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

While cake is in the oven, make the frosting:  Whip the cream until thick.  Run the berries through a food processor (or chop coarsely) for a few seconds, but leave them coarse.  Fold the berries into the whipped cream. Dust the pinch of glucomannan powder over the mixture slowly, folding after each addition, until all of it has been incorporated.  Taste for sweetness and add your favorite sweetener to taste.  Chill frosting until cake is totally cool.

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

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

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

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

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

632 calories, 57.8 g  fat, 20.4 g  carbs, 7.05 g  fiber, 13.35 g  NET CARBS  (17.0 carbs, 5.87 fiber, 11.12 NC if cut into 12 , slices), 15.2 g  protein, 521 mg sodium

 

Blackberry-Coconut Smoothie

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Blackberry Coconut Smoothie

This is one of my oldest blog recipes but still a favorite smoothie at our house.  Very refreshing and a wonderful summertime treat or dessert!  Just made some last night in fact.  This recipe is not suitable until the nuts and seeds rung of the Atkins OWL carb reintroduction ladder.  It is perfectly OK for Paleo-Primal folks as well. The sweetener I used has no carbs, so if you use one with a bulking agent, you will need to add in those carbs to the numbers below.   Of course, you can always add protein powder to this if you wish, but be sure to add in those carbs to the stats 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:

6 T. coconut cream (this is NOT cream of coconut bartenders use, which has added sugar & carbs)

3/4 c. blackberries

½ c. water

about 3/4 c. ice cubes

Your preferred sweetener to taste

DIRECTIONS: Put everything in the blender and let ‘er rip until all is smooth and ice is no longer in chunks.  The coconut cream will thicken it adequately.  Pour into a glass and ENJOY!

NUTRITIONAL INFO:  Makes 1 smoothie which contains:

193 calories, 24.5 g  fat, 13.4 g  carbs, 6.7 g  fiber,  6.7 g  NET CARBS, 1.5 g protein, 16 mg sodium

 

Eggplant Parmigiana Sandwiches

EggplantSandwich

I’m planning on making these tomorrow night for dinner.  This recipe is deep in my blog archives so I thought I’d re-post it for my readers that love Italian food.  This recipe is inspired by a dish my mother used to make when I was growing up.  Of course, she used bread crumbs and not the pork rinds I used in mine to keep them lower-carb.  Her dish didn’t have meat in it, just the eggplant.  However this recipe takes it to a complete meal!  This is a delightful lunch or dinner entree and is quite filling!  It goes nicely with a tossed green salad.  This dish can also be made with ground lamb if you prefer.  It is suitable for Induction, too.  Despite their name, it takes a fork and knife to eat these “sandwiches”.

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

INGREDIENTS:

½  recipe of my Oven-Fried Eggplant (adding the 1 oz. crushed pork rinds below to coating)   

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

2  1-oz. slices mozzarella cheese (or grated)

½ c. low-carb spaghetti sauce  (I used this:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )

2 fresh basil leaves, chopped (or ¼ tsp. dried)

2 T. Parmesan cheese

VARIATION:  Use ground lamb instead of ground beef for a Greek twist, subbing in feta cheese for the provalone.

DIRECTIONS:  Preheat oven to 450º.  Make ½ recipe my Oven Fried Eggplant per instructions for that recipe, with the one addition of 1 oz. crushed pork rinds to the coating mixture.  This takes about 20 minutes to bake at 450º.  While this is baking, form two nice beef patties from the meat and brown them in a non-stick skillet.  When eggplant is browned nicely, remove from oven (remember, it will be browner on bottom than on top).  Lower oven to 350º.  Place 2 T. spaghetti sauce atop each of two slices (the other two slices will form the second layer of these stacks).      Next place a browned meat patty on them.  Top them with a slice of provalone cheese and ½ T. of the Parmesan.  Sprinkle on half the basil.  Now place another slice of eggplant on top.  Spoon 2 more tablespoons of sauce on top.  Top each with 1 oz. grated or sliced mozzarella.  Top each with half the remaining Parmesan and basil.  I had one small slice of eggplant leftover and laid it on top of the serving simply for photographic impact, but I don’t usually do this.   Sauce and cheese are usually the final layer.  Pop sandwiches back into oven at 350º for about 5-10 minutes to melt cheeses. If the tops slide off, just push them back on top before serving.  🙂  Happens all the time to me.  Cheese is slippery. 🙂

NUTRITIONAL INFO:    Makes two servings, each contains:

502 calories, 31.7 g  fat, 8.1 g  carbs, 3.4 g  fiber, 4.7 g  NET CARBS, 44.4 g  protein, 1144 mg sodium

 

Tzatziki

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         Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

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

INGREDIENTS:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories, 8.1 g  fat, 4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS, 3.2 g. protein, 110 mg sodium

Cheese Thin Buns

Ages and ages ago I saved a recipe for cheese bread from the Low Carb Friends recipe forums (which sadly are shutting down June 1st, 2018).  A member there named Marcea posted her cheese bread recipe made from glucomannan (no flour) and it intrigued me.  I tried it and found it indeed tasty, but the texture left me wanting.  So I tweaked the recipe just a bit.  Now my husband and I find it more bread-like with GREAT flavor!  These made delicious sausage, egg, breakfast sandwiches this morning, shown above.  These are so filling with glucomannan in them, sliced super thin is the way to go for an adult “sammie”.  One will sure fill you right up!  The hubs wanted an extra slice of cheese on his breakfast treat, but I did not add extra to mine.  All I can say is breakfast was delicious!  This gluten-free bread is a keeper.  Going to make it up as hot dog buns next time.  Or you could make mini treats for snacking.  This recipe is suitable for all phases of Atkins, Keto and gluten-free diets.  Clearly it is not suitable for Primal/Paleo due to the cheese.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS: 

4 T.  plain whey protein isolate (I use NOW brand)

1 T.+1 tsp. glucomannan powder

1 T. baking powder

1/4 tsp. garlic powder

3 eggs, beaten

1 T. olive oil

1/4 c. tap water

1 c. shredded cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Measure all wet ingredients and add eggs to a medium mixing bowl.  Beat with hand or electric mixer.  Leaving mixer on as you work, with your free hand, slowly dust in or sprinkle the glucomannan onto the wet ingredients until it forms a smooth waffle-like batter.  Will lump a bit with first addition but will quickly smooth out.  Do not rush this step.  When all gluc powder is incorporated, turn off mixer and remove/scrap down beaters.  Add in baking powder, garlic powder, shredded cheese and whey protein powder.  Stir well with rubber spatula to blend uniformly.   Now it should be a pretty thick bread batter.  Scrape down the sides of the bowl of batter as you go.

Line a baking sheet  or pan with parchment.  Spoon batter onto sheet in 6 equal 4″ mounds.  I flatten mine out a bit with the spatula to get this size and to eliminate a thick mound in the middle.  If you are making snack bites rather than buns, spoon your batter onto the parchment in 12 smaller mounds (no need to flatten).    Pop pan into 350º oven and bake the larger buns for around 15 minutes; smaller ones take around 9-10 minutes.  I don’t over brown these or they dry out.  Slightly cool and slice them in half laterally to make your favorite lunch or breakfast sandwiches.

NUTRITIONAL INFO:  Makes 6 large buns or 12 snack cheese bites.

Larger buns each:  139 calories, 10.55 g fat, 5.33 g carbs, 3.36 g fiber, 1.97 g NET CARBS, 10.5 g protein, 522 mg sodium

Smaller bites each:  70 calories, 5.27 g fat, 2.66 g carbs, 1.68 g fiber, 0.98 g NET CARBS, 5.25 g protein, 261 mg sodium

Strawberry Shortcake

My husband came home yesterday with the prettiest carton of ginormous strawberries.  I quickly pulled out an old standby cake recipe and made a classic strawberry shortcake.  Nothing says summer like strawberry shortcake!  Before you get bent out of shape when you note the net carbs below, please bear in mind these are quite large, like the muffins in a minute (MIM’s) we all know and love.  I don’t think there’s any way I could eat but half of one of these.  In fact, outside of the desired photographic impact of a whole one here for my website, I plan to always slice these laterally and use half a cake and only 1 oz. berries for each serving.  But of course, portion size decisions are up to you.  You know YOUR appetite and YOUR family better than I.  This dessert not suitable until the grains rung of OWL.

Sometimes I like to puree a few berries with a tablespoon or so of water, a couple drops of sweetener and red food coloring to make a sauce to moisten the shortcake before placing the sliced berries and adding the whipped cream.  If you do this, any additional pureed berries on top are not included 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 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

INGREDIENTS:

1 recipe my Individual Vanilla Cake

4 oz. sliced strawberries

½ c. whipped heavy cream

2-4 drops liquid Splenda

½ tsp. vanilla extract

DIRECTIONS:  Preheat oven to 350º, grease 2 individual cake pans or 2 jumbo muffin cups.  Make Individual Vanilla Cakes per that recipe’s instructions.   Cool before attempting to remove from pans or slicing laterally.  Slice berries and place atop each serving.  Top with whipped cream sweetened to taste with the ½ tsp. vanilla added.  Garnish with a whole berry if desired.

NUTRITIONAL INFO:    Makes 2 whole shortcakes.  Each contains:   (If serving half portions, which is all I can eat, halve the numbers below)

387 calories, 32.2 g  fat, 22.2 g  carbs, 11.765 g  fiber, 10.45 g  NET CARBS, 18.45 g  protein, 560 mg sodium

 

Spaghetti Squash Parmesan

Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it and how easy it is to make!  The bacon and onion really GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the shell for its own “bowl” for festive occasions!   One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  This 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 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

INGREDIENTS:

½ large spaghetti squash (yields about 4-5 c. cooked threads)

4 slices bacon, chopped fine

3 oz. chopped onion

1/3 c. grated Parmesan cheese

Dash salt

¼ tsp. pepper

DIRECTIONS:  Cut a large spaghetti squash in half.  Remove seeds with a spoon and discard them. Place one half of the squash face down in glass baking dish, reserving the second half for some other use.  Surround with with ½” water and microwave 13-15 minutes.  Drain off water, invert, remove/discard seeds (or feed to the birds in your yard 🙂 ) and fork out the threads into the same dish.  If you prefer to roast your squash:  after you cut and seed the squash, add 2 cups water (1/2 inch deep) to a ceramic casserole dish; add squash face up and place in a 375 degree F oven for 45 minutes.  Then cover for 10 minutes with foil.  Fork out the threads onto a plate. Meanwhile, in a non-stick skillet, brown bacon bits and onion until bacon is done and onion is tender.   Sprinkle salt, pepper and Parmesan on top of squash.  Then spoon into the empty squash shell.  Spread onion/bacon mixture evenly on top.  Microwave 5 minutes on high, or bake in oven at 350º for 20 more minutes.

NUTRITIONAL INFORMATION: Makes 4 servings each containing:

107 calories, 6.7 g  fat, 4.8 g  carbs, .8 g  fiber, 4.0 g  NET CARBS, 7.1 g  protein, 429 mg sodium

Induction Chicken and Dumplings

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Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  If you make Oopsie Rolls (Revolution Rolls, or Cloud Bread) often, this recipe is handy for making a tasty, quick and hearty dish to feed your family.  Since I haven’t been on Induction in years, I forget how good this simple dish is, so I thought I’d repost this Induction-suitable recipe for those just starting out on their low-carb journey.  I think this is one of my better uses of the famous Oopsie Rolls.  I am always astounded the “dumplings” hold up to 15-20 minutes of broth simmering!  I guess it’s the high egg content of the Oopsie Rolls that is just perfect for this application.  You can also cut these “dumplings” up smaller pieces for adding to your other favorite soups and stews.  a nice recipe to have in your kitchen recipe box.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

1 chicken breast (large, about 8 oz.)

2 c. homemade or canned low-sodium chicken broth (plus enough water to cover chicken if needed)

3 drops yellow food coloring (totally optional, but I like chicken broth to look yellowish)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube (optional)

Dash black pepper

2 Oopsie Rolls (also called Improved Revolution Rolls and Cloud Bread)

¼-½ tsp. xanthan gum to thicken

DIRECTIONS: Cut chicken breast in half for two servings.  Place in stew pot.  Cover with all remaining ingredients except Oopsie Rolls and xanthan gum.  Bring to a boil, lower to a gentle simmer and cook for 30 minutes.  Cut rolls into “dumpling” size you like and drop into broth.  Continue to simmer for 15-20 more minutes.  Do not disturb with spoon too much and the “dumplings” will not fall apart at all.  Right before serving, dust xanthan gum over surface and gently stir, waiting between successive dustings to allow it to thicken to see if more is needed.  You do NOT want to use too much xanthan gum or the resulting broth can get a slippery, gelatinous texture.  When you get to the desired thickness, remove from heat and serve.

NUTRITIONAL INFO: Makes 2 servings, each contains:

350 calories, 16.2 g  fat, 5.9 g  carbs, 3.5 g  fiber, 2.4 g  NET CARBS, 41.5 g  protein, 1500 mg sodium

Seared Sea Scallops in Wine Sauce

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     Seared Sea Scallops in Wine Sauce

I bought some beautiful, HUGE sea scallops (reason for cook times below) during the holidays and cooked them up this way tonight for dinner.  As written, this recipe is unacceptable for Induction.  But if you leave out the wine, it is Induction friendly!    The nutritional info below reflects the inclusion of the wine.

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 sea scallops, approximately 3″ in diameter

2 T. unsalted butter for sautéing

2 T. more butter for sauce

1/3 c. finely chopped parsley

1 lg. clove minced garlic

1 oz. lemon juice (fresh)

¼ c. dry white wine (omit or use chicken broth if on Induction)

DIRECTIONS: Preheat oven to 400º.  Melt 2 T. butter in non-stick 14″ skillet over high heat.  Sear only 4 scallops for 3 minutes on a side (less, of course, for smaller scallops).  Do not crowd pan with more than 4 at a time or the juice they bleed out will cause them to simmer rather than sear.  Remove to a plate temporarily.  Repeat until all scallops are seared.   Replace all scallops in pan and pop into preheated oven for 10 minutes (less for small scallops).  Remove scallops to plate and put skillet on medium flame atop stove.  Add the 2 additional tablespoons of butter, lemon juice, parsley, garlic and wine.  Simmer 5-8 minutes longer.  Add scallops back and serve with a nice green salad or your favorite green vegetable.

NUTRITIONAL INFO: Makes 4 servings (4 scallops per serving).  Each serving has:

257.5 calories, 18.6 g  fat, 8.33 g  carbs (yes, scallops have carbs!) .55 g fiber 7.78 g  NET CARBS, 12 g  protein, 339 mg sodium

Sausage Alfredo Pizza

Made a very simple pizza this evening with my gluten-free pizza crust and half a jar of Bertolli Alfredo Sauce leftover from a zucchini noodle dish we had earlier this week.  Sure came out tasty and reminded me of the last deep-dish pizza we ordered out in our high-carb eating hey-day.   This was not as heavy and rich as Alfredo dishes usually are, which pleased me greatly.  This pizza is not suitable until you reach Phase 2 Atkins.   It will fit other Keto diets if the numbers will keep you within your daily limits.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

6 oz. pork bulk sausage

1 tsp. fennel seed, crushed

¼ c. parsley chopped

½ tsp. dried oregano (I used 2 T. fresh leaves, chopped)

Dash crushed red pepper flakes

½ c. Bertolli Alfredo sauce with Parmesan Cheese

2 c. shredded mozzarella cheese

4 oz. canned mushroom slices, drained (use slivered bell pepper if not a fan of mushrooms)

DIRECTIONS:  Make the crust dough per that recipe’s instructions.  Pop into 350º oven and bake 10 minutes or until very lightly browned only.  Remove and set aside.  While it is baking you can brown the sausage in a skillet over medium-high heat with the fennel, parsley, oregano and red pepper flakes.  Turn off heat as soon as it is no longer pink (drain off any excess grease if needed).  Next spoon the Alfredo sauce thinly over the entire crust with the back of a spoon.  Sprinkle on half the mozzarella cheese.  Evenly sprinkle the sausage over the pizza and top off with the mushroom slices.  Sprinkle the remaining mozzarella on top and pop into 350º oven for about 15 more minutes to melt the cheeses and finish browning the crust.  Serve with a nice green salad for a complete meal.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

319.3 calories, 23.9 g fat, 5.60 g carbs, 2.08 g fiber, 3.52 g net carbs, 20.2 g protein, 387 mg sodium

Tandoori Cornish Hens

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I love tandoori chicken so much and there are so many recipes out there for the spice blends for it, I never tire of trying new ones!  This one is my latest experiment.  It was a recipe I found in a magazine a long time ago and finally got around to making it, with a couple of modifications.  If you bake this recipe in your oven, rather than grilling over charcoal, I like to put some sliced onions in the bottom of the pan with some olive oil the last half hour of baking and de-glazed the pan brown bits with some water over stove-top burner on low for a nice sauce.    This can also be done with regular cut-up chicken pieces or just wings (which will cook much faster!).   To be more traditional, if your way of eating allows it, add 2-3 drops of food coloring to the marinate, for the traditional red hue in the picture, but this step is optional.  This is not necessary for the flavor to be spot on.

This chicken pairs nicely with Indian Creamed Spinach (Saag Paneer) and my Indian Cauliflower.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

2 Cornish hens (about 1¼ lb. each) or 8 cut pieces of chicken

½ tsp. cayenne pepper

1/8 tsp. salt (optional but included in stats below)

Pinch black pepper

1 T. fresh lime juice

½ c. sour cream or plain yogurt

1 large clove minced garlic

1 tsp. minced fresh ginger

¼ medium onion, chopped

½ tsp. cumin seed (or ¼ tsp. ground)

½ tsp. ground turmeric

DIRECTIONS:  Split the Cornish hens into halves or cut up 4 of your desired whole chicken pieces.  You can skin the chicken if you like, but I never do.  I LIKE the skin!  Poke holes randomly in the skin, piercing through into the flesh as well.  Mix salt, pepper and cayenne with lime juice and rub onto the pieces of meat.   Set aside while you do the next step.

In a blender or food processor, puree the yogurt, garlic, ginger, onion,  and remaining spices.  Add optional 2-3 drops red food coloring (if using). Spoon into gallon plastic zip bag and add chicken to the bag.  Zip bag and mix to coat meat pieces by manipulating with your hands.  Refrigerate for 6-8 hours, manipulating occasionally during this period.

Tandoori Chicken, in India, is cooked in a Tandoori clay oven, which I certainly do not have.  However a medium-hot charcoal fire will do nicely.  But if neither is available, preheat your indoor oven to 400º.  Place hen quarters skin up onto grill surface or on a rack in a roasting pan.  Brush or spoon the yogurt marinate evenly over the pieces of meat.  Depending on your charcoal fire, distance from coals to meat, or your oven accuracy, size of birds…….these hens will take about 45 minutes to get done.  Test the thigh joints for internal temp of 180º on a meat thermometer or until juices are clear and not pink.

NUTRITIONAL INFO: Serves 4, each serving contains:

381 calories, 23.4 g  fat, 9.2 g  carbs, 0.4 g  fiber, 8.8 g  NET CARBS, 31.83 g  protein, 377 mg  sodium

Indian Creamed Spinach (Saag Paneer)

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. 🙂  There are recipes on the internet for making this cheese at home, too.  🙂  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS: 

2 T. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes are a good substitute)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet until tender.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer.  I like to next pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked off.   Great with grilled kebab, chicken or fish.  ENJOY!!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories, 16.4 g  fat, 7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS, 197 g  sodium

Blueberry Fat Bombs

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If you’re looking to up your fat intake on a ketogenic diet, I can’t think of a tastier way to do that than Fat Bomb treats!  I keep my lemon-coconut version and this recipe chocolate version  in the freezer at all times, but do get tired of just the two flavors all the time.  Today I decided to try a blueberry version!  Made them two different ways: with whole berries; and with pureed berries. Not sure which is my fav, but I think the pureed version makes for nicer eye candy.  🙂

I just bought a large carton of blueberries this week and modified my lemon-coconut fat bomb recipe, making the obvious changes for this fruit.   These came out delicious!  I confess the pureed version was a little grainy, but blueberries don’t get all their lovely fiber count from nowhere, ya know.  But the taste was delightful.  As with all fat bombs, you have to eat them straight out of the freezer, as they melt quickly in your hands.  These are suitable for Atkins Phase 2, OWL once you get to the berries level of the carb ladder.  They are OK for Primal, but not Paleo.  Below is a pic of the silicone ice-cube trays I used.  Of course, you can use other silicone molds or even make these in a small, shallow pan and cut into squares, twisting the pan slightly to pop out the frozen squares.  Plastic ice-cube trays work nicely, too.

Note:  Coconut cream is NOT the same thing as the cream of coconut bartenders use, which has a lot of added sugar.  What I use is pure coconut cream.  I used to order by the case on-line, but now I can get it at my local Natural Grocers.  This is what I use: http://www.amazon.com/s?ie=UTF8&page=1&rh=n%3A16310101%2Ck%3Acoconut%20cream .  I suspect Wholel Foods and Trader Joes carries it.  Tropical Traditions has it also.  If you chill a can of coconut milk overnight, coconut cream is the thick stuff that rises to the top.  Spoon that off and you have coconut cream.  🙂

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

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

The pan I used (2)

Silicone ice cube tray I used (2)

INGREDIENTS: 

1 scant cup blueberries (about 9/10 cup)

1 stick butter (4 oz)

3/4 c. coconut oil

4 oz. cream cheese, softened

¼ c. coconut cream

Preferred Sweetener to taste

DIRECTIONS:  You can put these together in either of two ways: using whole berries; or pureeing the ingredients.  The latter more uniformly diffuses the blueberries.  I like them both ways equally.

Place silicone candy molds onto a baking pan for support and set them near your work area.  I used honeycomb silicone ice-cube trays to make the ones shown above.  The recipe made 24 fat bombs for me that are about 1″x 1″.  If your molds have smaller, shallower slots, you will undoubtedly get more than I did.

Pureed Version:  Place berries, coconut cream and softened cream cheese in a food processor or blender and puree until smooth.  In a saucepan over low heat, melt the butter and coconut oil.  Cool slightly for 5 minutes and add to the food processor.  Puree again until smooth.  Add your sweetener of choice.  Add sweetener slowly, tasting and adjusting to suit your preference level.  I like to transfer the mixture to a spouted measuring cup or pitcher and gently pour the mixture into the molds not quite to the top.  Place pan on level surface in your freezer and freeze about an hour.  Pop them out and enjoy or freeze in plastic bags.

Whole Berry Version:  Place 3-4 blueberries into each mold slot.  In a saucepan, melt the butter and coconut oil over low heat.  Remove from heat and slightly cool for 5 minutes or so.  Add all remaining ingredients and whip well with a whisk or stick blender if you have one.  The cream cheese will separate a bit, but not to worry, as it will taste just fine in the final treats.    Add sweetener slowly, taste and adjust to your sweetness preference. Transfer the mixture to a spouted pitcher or spouted measuring cup for easy pouring into the molds.  Fill each slot not quite full. Place in freezer on level surface for about 1 hour.  Pop them out and enjoy or freeze in plastic  bags.

Whole Berry Version

Whole Berry Version

NUTRITIONAL INFO: Number of servings will vary, depending on size of molds.

1/24 batch:  116 cals., 13g  fat, .44g  protein, 1.02g  carbs, .18g  fiber, .84g NET CARBS

Entire recipe:  2788 calories, 311 g fat, 24.5 g  carbs, 4.3 g  fiber, 20.2 g  NET CARBS

Pork in Parsley-Bacon Cream

This tasty creation was simple yet had a very sophisticated sauce we both just loved.  This dinner can be ready in about 45 minutes and really delivers on flavor.  If still on Atkins Induction, you will have to omit the wine.  Paleo followers will want to use coconut milk in lieu of the cream.  This is suited, as written, for all other phases of Atkins and Keto diets if this will fit your daily nutritional limits.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday/holiday gifts!

INGREDIENTS:

1 lb. pork chops or steaks, cut into 3 portions, deboned

2 thick slices bacon (2.5 oz), chopped

3/4 c. parsley, chopped

½ c. mushrooms, canned with liquid

¼ tsp. coarse black pepper

4 oz. white wine (I used Chardonay)

3/4 c. heavy cream

¼ tsp. onion powder

DIRECTIONS:   Brown bacon over high and remove to paper towel.  Debone pork and pound with a meat tenderizer.  Lightly pepper the pork pieces and brown in bacon fat in skillet over high heat.  Remove meat to a plate.  Lower heat to medium and add back the bacon to the skillet.  Chop and add the parsley to pan.  Also add in mushrooms (with juice from can), wine, rest of black pepper and onion powder.  Simmer sauce on low heat until it begins to thicken a bit (about 5 minutes).  Set browned pork on top of sauce in skillet and lower heat to lowest setting possible.  Cook until meat is done or around 15-20 inutes.  Plate and with your favorite veggie side, spooning 1/3 of the parsley-mushroom-bacon sauce over each portion.

NUTRITIONAL INFORMATION:   Makes 3 servings, each contains:

733 calories, 54 g fat, 5.23 g carbs, 1.16 g fiber, 4.o7 g NET CARBS, 47.3 g protein, 940 mg sodium.

Coconut Crust Fruit “Pizza”

Coconut Crust Fruit PizzaThis is one of my old recipes that I simply modified so it would be compliant with the Atkins low-carb eating plan.  It’s so good I thought I’d post it again today as we’re moving into berry season.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below. My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!  This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well.  It is a VERY sturdy crust. VARIATION:  Use raspberries, or blueberries instead.  If closer to goal, you can even use thinly sliced mango or peaches.  All versions are DELICIOUS!  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake.  🙂

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php DISCLAIMER:  By personal choice, I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

VARIATIONS:  Use other in-season fruit or berries of choice.

CRUST INGREDIENTS: 1  c. unsweetened coconut

1/2 c. chopped almonds

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

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

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

Optional:  3 oz. softened cream cheese

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

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight. The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping.  If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

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

273 calories, 25 g  fat, 12 g  carbs, 5.1 g  fiber, 6.9 g  NET CARBS, 5 g  protein, 43 mg sodium

Broiled Shawarma Tomatoes

Click to enlarge

I did my broiled tomatoes a bit different last time.  I added some of my homemade shawarma mayo in lieu of the crushed pork rinds on top.  Came out VERY tasty this way!  This dish is nice with baked or broiled seafood and it pairs nicely with grilled steak.  This recipe is also good cooked on top of a bed of fresh spinach that was first sauteed in butter, for an even more nutrient-dense  dish!

VARIATION:  Omit the mayo and spice blend, sprinkle some oregano and crushed pork rinds on the tops before baking for an Italian version.

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

INGREDIENTS:

4 large Roma tomatoes (or 5 small), sliced 1/2″ thick

¼ c. my homemade mayo

½ tsp. Shawarma Spice Blend

1/3 c. green onion, finely chopped

¼ c. grated Parmesan cheese

Pinch salt and black pepper

2 tsp. olive oil (to grease pan)

DIRECTIONS: Slice tomatoes about ½” thick.  Place on non-stick pan oiled with the 2 tsp. olive oil.  These tend to stick badly, even on Teflon, thus the oil.  Next, stir the spice blend into the mayo and brush each slice with seasoned mayo.   Sprinkle with salt and black pepper.   Next sprinkle the chopped green onion over all.  Finish with the Parmesan cheese.  Broil until bubbly and browning or bake at 350º for about 20 minutes until they begin to get tender.  Don’t cook these too long as the natural sugar tends to make them burn fast.

NUTRITIONAL INFO: Serves 4, each serving contains:

190 calories, 17.7 g  fat, 3.53 g  carbs, 1.28 g  fiber, 2.25 NET CARBS, 7.03 g  protein, 125 mg sodium

 

Einkorn Dinner Rolls

Einkorn Dinner Rolls (2)

I needed to bake a loaf of bread today and decided to make a double recipe and make a batch of nice dinner rolls.  GOOD DECISION!  My best dinner rolls!  Soft inside; slightly chewy crust and a marvelous flavor.  And they rose up nicer than any I’ve made before!

My husband even said these were quite good hot out of the oven with butter, and he’s hard to please low-carb wise.  These have a nice mouth feel one finds in a good traditional yeast bread.  I even included some dissolved yeast but that’s just added for flavor.

These should make very nice sliders, too.  Here’s a close-up on the smooth texture:

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it at Safeway and other stores, but I’ve not been so lucky.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little carbs if used sparingly to enhance alternate flours.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

VARIATION:   Sprinkle some of my 8-Seed Blend on tops of the rolls before baking:

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar (consumed by yeast)

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard muffin tin and set aside.    Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and stir to blend. Batter will be lumpy.  Now, using a whisk, beat until batter is smoother (about 15 times is all it should take).  Spoon batter into greased muffin tin cups 3/4 full evenly distributing the batter as best you can.  I actually used a silicone muffin pan.  Bake at 350º for around 30 minutes, but check them at 20 minutes as ovens vary. If not firm and dry to touch on tops, cook 5 or so minutes longer.  Remove from oven and in a few minutes, lift out with knife tip or tip onto board to finish cooling.  Serve warm.

NUTRITIONAL INFO:   Makes 12 dinner rolls, each contains:

123 calories, 8.56 g fat, 6.53 g carbs, 3.93 g fiber, 2.6 g NET CARBS, 4.85 g protein, 222 mg sodium

 

New Cookbook is out!

HURRY AND GET YOUR COPY TODAY BEFORE THIS FIRST PRINTING IS SOLD OUT!   These are all great cookbooks to have at your fingertips!  Remember,  Volume 8 is dedicated to my recipes with some tasty new creations from Jennifer Eloff and George Stella!  🙂

 

Pistachio-Rosewater Cookies

Click to enlarge

My family lived in Teheran, Iran when I was 10-12 years old and I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East.  I use Sadaf brand available in Middle Eastern Groceries and on-line.  One sugar-type cookie we used to get there, made with pistachio nuts, was one of my favorites.  I decided today I would try my hand at a basic refrigerator sugar cookie recipe, using alternate flour ingredients and artificial sweeteners, of course.  The result was quite nice.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.  This basic dough, minus the pistachios and rosewater, would make an excellent plain refrigerator cookie, using 1½ tsp. vanilla instead of rosewater.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away and his baking expertise is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

This roll of batter can also be frozen.  Just remember to thaw a short amount of time so slicing is possible.

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

Click to enlarge

¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. Rosewater (I use Sadaf brand)

½ c. granular Splenda

¼ c. erythritol

1 c. KevinPa’s Bake Mix, Peggy’s Version (see below)

½ c almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix: http://low-carb-news.blogspot.com/2008/08/bake-mix-substitutions-to-customize-to.html

2 T. Carbquick Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 calories, 5.68 g  fat, 2.10 g  carbs, 1.10 g  fiber, 1.0 NET CARBS, 1.83 g  protein, 19.9 mg sodium

Kevin’s Bake Mix (MY version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

Eggs with Sausage-Mushroom “Salsa”

Another tasty creation with my Sofrito sauce for breakfast today.  The hubs and I loved this one!  Man, I love that Sofrito on everything I’ve tried it on! I know everyone doesn’t like mushrooms, so I would suggest perhaps red bell pepper instead.  That is sweet enough as to not mask the Sofrito, but rather complement it.  Other veggies might not do so well here.   This recipe is suitable for all phases of Atkins, Keto plans and primal/paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

4 eggs, beaten (I used extra large)

1 T. unsalted butter

3 oz. sliced smoked sausage

4 large mushrooms sliced

1 T. my Sofrito sauce

Dash onion powder

VARIATION:  Substitute red bell pepper for the mushrooms

DIRECTIONS:  In a medium skillet lightly brown the sausage slices over medium-high heat.  Add mushrooms and saute until they are no longer opaque.  Add the Sofrito sauce, stir well and remove from heat.  In a small bowl, beat the eggs with the onion powder.  Melt the butter in a separate skillet and scrambled the beaten eggs until done to your liking.  Spoon onto platter and spoon the sausage-mushroom “salsa” down the center of the eggs.  Serve at once and delight your taste buds.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

407 cals, 32.3 g fat, 3.85 g carbs, 0.60 g fiber, 3.25 g NET CARBS, 26 g protein, 808 mg sodium

Chicken a la King

 

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This dish comes together amazingly fast and is very easy.  Make the homemade low-carb condensed chicken soup in the food processor or blender.  Sear the chicken quickly.  Cut everything up.  Simmer until tender, 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

INGREDIENTS: 

1 large chicken breast (8-10 oz.) (or 3 small filets sliced from a turkey breast)

1 T. butter, unsalted

2 oz. frozen peas (or chopped frozen green beans)

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 low-carb 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 (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

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

This pizza was absolutely delicious and it has seen nearly 7,000 re-pins on Pinterest and Facebook now.  Try it sometime and you’ll see why.  I call it my white pizza.  It’s so different from classic red-sauced pizzas.  I’ll definitely add more spinach next time as I liked that flavor on it and want more next time.  I used ½ cup spinach on this one but will use 3/4 c. next time and have calculated for that below.  The sweet, fruity flavor of a red onion is key to the flavor so wait until you can get a red one for this recipe.  Very different from yellow or white onions.

This recipe is not suitable for Atkins Induction but will be OK once you get to Phase 2.  The carb count is certainly low enough for most Keto diets if the numbers will fit into your daily limits.

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! Volume 8, the latest publication, is mostly my personal recipes.  Our cookbooks can be ordered either from Amazon or at this site: http://amongfriends.us/order.php

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

1½ c. grilled chicken meat, chopped (I leave the skin on)

3/4 c. (3 oz) shredded Monterrey Jack Cheese

3/4 c. (3 oz) shredded Mozzarella Cheese

3/4 c. baby spinach leaves

¼ tsp. dried oregano leaves, crushed  (or 1 tsp. fresh, chopped)

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

2 T. Parmesan cheese (kind in green canister is fine)

Pinch (about 1/16 tsp.) glucomannan powder (to thicken Alfredo sauce)

DIRECTIONS:  Preheat oven to 350º.   Make the pizza crust by that recipe’s instructions, on a 16″ pizza pan (preferable pan with holes) lined with parchment.  Remove crust from oven.  Evenly spread the Jack cheese on the crust.

For your Alfredo sauce, mix the cream, Parmesan and glucomannan in a saucer and let it sit for a few minutes.  Should thicken up a bit.  When it appears thicker, spread it on the top disturbing the Jack cheese as little as possible.  Go almost to the edges of the crust with the sauce.  Next spread the Mozzarella cheese evenly on top.  Sprinkle with the oregano.  Sprinkle with a bit of garlic powder if you like also.

Now evenly top the pizza with spinach leaves. They may overlap if need be.  Next evenly place the diced chicken meat on the pizza and the final topping will be the wafer thin onion slivers.  Pop into the still hot oven and cook until the cheese appears to be melted and the onion is cooked, or about 15-20 minutes.    ENJOY!

NUTRITIONAL INFO:   Makes 8 slices, each contains:

321 calories, 23.5 g  fat, 4.0 g  carbs, 1.7 g  fiber, 2.3 g NET CARBS, 23 g  protein, 281 g  sodium

Steak & Mushroom “Pies”

I wanted something that would incorporate a half recipe of pastry I had in the freezer.  My ground beef/ground pork combo turned into this delicious dish!  All-in-all, pretty simple and they cooked fast.  We both LOVED these!  This dish is not suitable for Atkins Induction unless you prepare it without the crust on top.   Then it’s a tasty bunless burger!  To lower calories and fat grams, reduce cheese in each (or eliminate entirely).

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order Volume 8 (or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS: 

1 lb. ground sirloin or chuck (I use 90% lean)

½ lb. ground pork

½ tsp. my Montreal Steak Seasoning

9 large mushrooms, sliced

3 oz. onion, sliced

2 T. parsley, chopped

2 T. bacon grease

½ c. heavy cream

Several shakes each salt and black pepper

4 slices Swiss cheese (or other white cheese of your choice)

½ recipe my “Flour” Pie Crust

VARIATIONS:  Use all beef, or use all ground pork, or use ground lamb.

DIRECTIONS:  Using your hands or a fork, in a medium bowl, mix the two meats  together in a bowl with the Montreal spice mix.  You will need a 9 x 13 or larger baking pan (I used metal).  Divide the meat mixture into 4 equal portions and shape into a thick patty on the baking pan.  Using your fingers, make a large “well” in the middle for your filling (shape it like a meat “bowl”, in other words).  The “walls” of mine were about 3/4″ tall.   Set aside for now.

Slice the onions and quickly saute in the bacon grease over medium high heat until translucent.  Add the mushrooms and continue to saute until those are also slightly translucent.  Add parsley, salt and pepper and stir.  Add cream and simmer a few minutes to allow it to slightly thicken up.  Turn off heat.  Spoon 1/4 of the mushroom/onion mixture into each meat “well”.  Top each portion with 1 slice of the cheese, torn as needed to fit inside the depression in the meat.  Set aside for a few minutes while you make the crust “hat”.

Preheat oven to 350º.  Mix up the pie crust by that recipe’s instructions (linked above). Save 1/2 of the pie dough for some other use, as you will only need half of it here.  I freeze the leftover portion of dough in a sandwich baggie for up to a month.  Divide the remaining half of the dough into four equal balls.  Roll each ball between two sheets of plastic wrap just until it is the size of your meat “pies” in size.  Remove the top plastic and lay each “cap” of dough atop one of your mushroom-filled meat pies.  Pop pan into hot 350º oven for about 30 minutes or until lightly brown on top as shown in the photo.  Meat should be thoroughly done by then.  Serve at once with a green veggie or salad.

NUTRITIONAL INFO:  Makes 4 meat “pies”, each contains:

744 calories, 57 g fat, 14.8 g carbs, 8.82 g fiber, 5.98 g NET CARBS, 51 g protein, 415 mg sodium

Pizza Muffins

Had an idea today for using up some pepperoni and mozzarella cheese that had been in my freezer about as long as I care to freeze them.  These were constructed using my Fluffy Biscuits dough for the bottom part of the muffin.  I wast concerned whether they would cook thoroughly in the center, but they DID get done and came out simply delicious.  My husband said he would have preferred regular pizza sauce over the thin tomato slices, but this was a quickie dinner and I had no pizza sauce made up (or bottled low-carb sauce in the pantry).  I actually prefer the fresh tomato better as I find it less heavy. 🙂  We will be making these again I’m sure!  They are not suitable for Induction.  Use all Jennifer’s homemade bake mix for a gluten free version.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8!  You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

1 recipe my Fluffy Biscuits batter

6 slices mozzarella cheese, cut into quarters

12 slices pepperoni

1½ Roma tomatoes

5 oz. pork sausage or ground pork (if you have Italian sausage, omit next 5 ingredients)

1 clove garlic, minced

1 tsp. fennel seed, crushed

½ tsp. crushed oregano leaves

2 T. parsley, chopped

Dash coarse black pepper

DIRECTIONS:  If using a metal muffin pan, lightly oil it.  If using silicone, oiling won’t be needed, but bottoms of your muffins won’t brown as nicely.  In a skillet over medium heat, brown the sausage, breaking it into crumbles as you cook it until it is no longer pink.  Add garlic, fennel, oregano and parsley as it is cooking (or you can just use Italian sausage to begin with, which I didn’t have on hand).  Remove from heat.  Preheat oven to 350º.

Make Fluffy Biscuits dough per that recipe’s instructions.  Divide into 12 portions and place a portion in the bottom of each oiled muffin cup.  Slightly press flat and slightly up the sides.  Add 1 slice of pepperoni to each cup next.  Place ¼ slice mozzarella cheese in each cup.  Place small spoon of sausage mixture in each cup.  Slice Roma tomatoes thinly into 12 slices (less than ¼” or they won’t get done!!).  Again add ¼ slice of cheese to each muffin cup and top off with a final slice of pepperoni.   Pop pan into preheated 350º oven for about 15 minutes, watching closely (ovens vary) so they don’t over brown.   Mine were fully done in the middle by the time they were just starting to brown on top. Serve at once and enjoy!  Two filled me up; the hubs ate three of these for dinner.

NUTRITIONAL INFO:  Makes 12 Pizza Muffins, each contains:

237 calories, 19.6 g fat, 4.58 g carbs, 1.91 g fiber, 2.67 g NET CARBS, 12.0 g protein, 510 mg sodium

Brisket Burritos

I had a chunk of leftover brisket in the fridge yesterday and made the best wraps fr our lunch with it.  Very filling and DEElicious.  Simple to make but pack a whole lot of flavor.  This is a GREAT way to use up leftover brisket (or steak if you ever have any of THAT leftover LOL).  And it’s ready in just 8-10 minutes!  This recipe is not suitable for Induction unless you sub in a flax wrap that is Induction friendly.  This is suitable for any Keto dietary plan in which the numbers below will fit into your daily allowance of carbs.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost exclusively devoted to my personal recipes but George Stella and Jennifer are also presenting several tasty new delights in this latest volume!  You’ll LOVE these delicious recipes!  Order Volume 8 or ANY of our earlier cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is Free Shipping if you order 2 or more cookbooks on one order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

2 T. bacon grease

2 oz. onion, sliced thinly

1 oz. red bell pepper, sliced

1 oz. green bell pepper, sliced

2 c. cooked brisket, sliced thin

2 Joseph’s Flax and Oat Lavash bread sheets

4 slices mozzarella cheese, or about 4 oz. shreds

VARIATION:  Use cooked chicken in place of the brisket.

DIRECTIONS:    Slice all ingredients (except the bread and cheese, of course).  In a skillet, melt the bacon grease over medium-high heat and saute the onion until limp.  Add the peppers and continue stir-frying them until all are no longer crisp.  Add the brisket and turn heat to high.  If meat falls somewhat apart into shreds, not to worry.  Won’t be a problem in the taste arena.  Saute until the meat begins to brown a bit.  Lay the slices right on top of the meat mixture in the skillet (or sprinkle if shreds).  Place lid on skillet just long enough to melt the cheese.   Lift lid and spoon half the mixture in a line onto each wrap sheet about 3″ from the end.  Roll the end of the wraps snugly around the filling and cut each in half as shown on the left in the above photo.

NUTRITIONAL INFO:  Makes 4 servings (½ roll=serving), each serving contains:

430 cals., 32 g fat, 9.9 g carbs, 3.4 g fiber, 6.5 g NET CARBS, 29 g protein, 571 mg sodium

Chicken Breast in Shawarma Cream Sauce

Chicken in Shawarma Cream SauceThis moist, delicious, quick dinner was all that I hoped it would be.  I seared off butterflied chicken breasts in butter and made a delicious reduction of cream & homemade mayo with a smidge of my tasty Shawarma Spice Blend.  This simple recipe is perfect for a week night when you’re tired from a hard day at work.  But it would be good enough to serve guests as well!  And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to de-glaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

NUTRITIONAL INFO:    Makes 4 servings, each contains (using 10-oz breasts):

385 calories, 31 g fat, 1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS, 26 g protein, 374 mg sodium

 

Sofrito Deviled Eggs

Sofrito Deviled Eggs

I’ve found yet another wonderful use for my addictive Sofrito sauce.  Both I and the hubs love these eggs!  They’ll be so nice to have ready made on a plate in the fridge for snacks!  Wonderful for parties as well.  What a great way to use up some of those Easter eggs.  This recipe is OK for all phases of Atkins, Keto diets and Primal as well.  Paleo folks will want to omit the Ranch dressing.

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 our direct order site: http://amongfriends.us/order.php

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

INGREDIENTS:

6 large eggs, hard-boiled, peeled and neatly cut in half

2 T. my Homemade Mayonnaise

1 tsp. my Ranch Buttermilk Dressing (or dash onion and garlic powder)

1 T. my Sofrito

1/4 tsp. wine vinegar (or 1/4 tsp. Dijon mustard)

Pinch glucomannan powder (1/16 tsp. or less! optional, to thicken filling)

1 sprig cilantro or parsley (for garnish)

DIRECTIONS:  Boil, chill, and peel eggs as you do normally.  Slice neatly into halves. With a knife point, tip the yolk part onto a paper plate. Set the whites onto your serving platter for now.     To the egg yolks add the mayo, the Ranch dressing, the Sofrito and wine vinegar.  Mash and blend until smooth with a fork.  Decide if it is stiff enough to pipe. If not, stir in a tiny pinch of glucomannan powder and wait a couple minutes for it to stiffen up. Fill a piping bag with large tip or a quart plastic bag with a 1/4″ hole cut in the corner (or a cookie press with a large decorative tip) and pipe about 1-1½ T. of the filling (in a circular motion) into each egg white half.  You can optionally garnish the plate with chopped parsley or cilantro, and for even more color, 2 cherry tomato halves.

NUTRITIONAL INFO:  Makes 12 deviled egg halves.  Each half contains:

60.33 calories, 5.14 g  fat, 0.38 g carbs, 0.05 g fiber, 0.33 g  NET CARBS, 3.25 g  protein, 51 mg sodium

Smoked Gouda & Bacon Green Beans

While at our cabin this weekend I decided to make some tasty green beans with what I had on hand in my pantry.  The nearest grocery is 20 miles away from our ranch.  Took a bit of already cut onion, a few slices of bacon I had thrown in the freezer our last visit down there and a dab of smoked Gouda cheese and tossed in some drained green beans.  I used canned beans as that is what I had on hand, but frozen would be much better and only add 1 carb per serving to the numbers below.  These were delicious with our nicely smoked chicken!  Do try this simple recipe sometime.  You’ll be amazed with the flavor this one packs!

This recipe is suitable for Atkins Induction and any Keto diet in which you can fit these numbers into your daily limits.  Primal Blueprint followers who eat occasional cheese are OK eating this but it would not be suitable for pure Paleo diners due to the cheese, which makes the dish and omitting just isn’t an option.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella and myself.  Volume 8 is almost exclusively devoted to my personal recipes but George Stella and Jennifer are also presenting several tasty new delights in this latest Volume 8 as well!  You’ll LOVE these delicious recipes!  Order Volume 8 or ANY of our earlier cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on your order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

2½ c. cooked green beans (I used no-salt, canned, half-drained of liquid)

4 slices bacon

2 oz. onion

2 oz. Smoked Gouda cheese, shredded (or more if you can afford higher carbs)

1/8 tsp. coarse black pepper

DIRECTIONS:  Chop bacon coarsely and brown over medium-high heat.  At end of cooking add in the onion to caramelize it to a slightly brown, sweet stage.  Add the beans and toss.  Lower heat to low and simmer a couple minutes to allow flavors to blend.  Turn off fire and sprinkle cheese on top.  Place lid on top and allow cheese to melt.  Remove lid, stir lightly and serve at once with your favorite meat side.  My photo shows it with butter-basted BBQ grilled chicken.   Mmmm.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

106 calories, 7.9 g fat, 4.4 g carbs, 1.4 g fiber, 3.0 g NET CARBS, 5.3 g protein, 239 mg sodium

My New Cookbook!

Low Carbing Among Friends, Vol. 8 is at the printing press!  This new volume features mainly MY recipes, with a few delectable creations from Jennifer Eloff and Chef George Stella of Foot Network fame!  I’m so fortunate to get to work with such great cooks on this team of talent.  Lots of color photos in this edition, too!  I have been working diligently since 2009 to modify all my family-tested, tried-and-true recipes of a lifetime.   Along the way, I’ve created so many new recipes that fit so well into a low-carb lifestyle.  Why not make your low-carb journey enjoyable and tasty as you travel to your goal?  You can order now and get FREE SHIPPING (in the U.S. only) if you order two or more books in one order.  Remember, they make GREAT birthday or holiday gifts!  Hurry and get yours today!  Order here:  AmongFriends.us/FS8.php .

Montreal Baked Chicken

Montreal Baked ChickenThis Induction friendly recipe is super easy…..super good!  It has been one of the more popular posts on my blog.  Since I’m making it for dinner tonight, I thought I post it again for those who may have somehow missed this flavor delight.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say is 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 original recipes by some of the most talented low-carb cooks on the net!  Whether you’re a sweet 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.  This recipe is also suitable for Keto followers, Primal and 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 cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

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

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 zipper plastic 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 350º and continue baking for 20-30 minutes longer.  Time will vary due to size of chicken pieces and of course, ovens will 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.

Cake Donuts

Low-Carb Cake Donuts

My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing extra beyond vanilla extract and nutmeg.  He was so fond of Dolly Madison cake donuts when I met him. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!!  All those luscious donut varieties staring back from the glass display cases didn’t phase him at all!  Only other donut I ever saw him order was a glazed, strawberry jelly donut (talk about contrast LOL).  So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums:  Ouizoid with her bake mix experiment ratios of my 1st 6 listed ingredients below; and Sungoddess with her Chai Spiced Donut recipe that helped me with the liquid ratios.  These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these!  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.  They are OK for other ketogenic diets but not for Paleo-Primal devotees.   See the SUPPLIERS tab above for unusual ingredient sources.

NOTE:   I made a lovely sweet dessert with 4 of these.  Sliced them in half laterally and placed in the bottom of a tart pan.  Topped with thin slices of peaches (3 small).  Dotted with butter all around.  Sprinkled cinnamon and erythritol on top and baked 30 minutes.  It was DELISH! 🙂

More delicious low-carb breakfast 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! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

1/2 c. oat fiber

1/2 c. + 3 T. coconut flour

¼ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

1 T. baking powder

1½ tsp. glucomannan powder (or xanthan gum)

½ tsp. salt

1 tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia

½ c. sugar equivalent of your favorite sweetener

1/3 c.granular erythritol

3 T. melted butter, unsalted

3 large eggs, beaten

3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2½ T. more water)

½ c. heavy cream (or coconut milk)

½ c. water

Optional:  mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat them well.   Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

128.6 calories, 9.56 g  fat, 11.77 g  carbs, 9.15 g fiber, 2.62 g  NET CARBS, 6.08 g  protein, 114 mg sodium

Crawfish-Clam Chowder

Click to enlarge

I made a lovely seafood chowder today with a handful of crawfish I had leftover in the fridge, and a large can of baby clams.  Using my last zucchini in the house for the “potatoes” in my chowder, the marriage of flavors in this soup was meant to be.  It came out VERY tasty and its extremely nutritious.   Clams are just so good for you as they are very high in Vitamin B12.  My hubby was not home today, so there is enough leftover for us to have for lunch tomorrow when he gets home.  He’s going to really like this one!  I omitted the cheese this time and added 4 slices of bacon instead.  Yum! Was that ever good in it!  This is suitable for all phases of Atkins and Keto diets.  It is not suitable for Paleo but Primal folks who eat a little dairy once in awhile can enjoy 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 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

INGREDIENTS: 

2 T. unsalted butter

10 oz. zucchini, diced

1 oz. onion, sliced

4 oz. crawfish tails

1 10.5-oz can of whole baby clams with their clam juice

¼ tsp. Sriracha sauce or my Seafood Spice Blend

Dash each garlic powder and black pepper

¼ c. heavy cream

2 c. homemade seafood stock (I always boil my shrimp shells for mine and freeze)

1  4-oz can mushrooms, drained (optional)

½ c. shredded Cheddar cheese

3″ green onion, minced fine (for garnish)

DIRECTIONS:  Melt butter in medium soup pot.  Saute onion until it begins to soften.  Add zucchini and saute until just tender-crisp. Add spices, cream, crawfish and clams with their juice, the seafood stock (you can use chicken stock if you do not have any), mushrooms and Cheddar cheese.  Lower heat to medium and allow the cheese to melt, stirring often to prevent it from burning on the bottom of the pan. Cheddar does not melt easily in liquid.  Allow cream to thicken up a few minutes or you can thicken (if desired) with your favorite thickener.  Serve piping hot with a sprinkle of green onion on top for garnish.

NUTRITIONAL INFO:  Makes four 1-cup servings.  Each contains:

285 calories, 17.3 g  fat, 11.35 g  carbs, 2.42 g  fiber, 8.93 g  NET CARBS (clams are a bit carb-y), 22 g protein, 350 mg sodium

Individual “Irish” Chocolate Cake

Individual "Irish" Chocolate Cake

Just in time for St. Patrick’s Day!  A tasty, quick dessert to top off that corned beef and cabbage on St. Patrick’s Day.  Tasty and quite easy, too!  The cake goes together in minutes, microwaves in 1 minute and the icing is just as easy.  And boy, oh, boy, is this icing ever delicious!  This cake is moist and has just the right amount of whiskey flavor.

I normally bake this cake for 1 minute in a glass dish in the microwave.  But when I want to use a very large, metal shamrock cookie cutter, I bake it in the regular oven (15 min 350º), using foil to form a “bottom” for the cookie cutter.  I would recommend baking this either as 4 cupcakes or as I usually do other times of the year, in a 5″ square or round baking dish.  You could also use two small “mini-cake pans.  If doing cupcakes, fill them evenly, which will be about 3/4 full.  Don’t worry, this batter doesn’t rise too much during baking.

This recipe is not suitable until Phase 2  of Atkins.  Those on other Ketogenic diets may get bumped out of ketosis consuming alcohol, but there is very little in this, so that might not happen.   Of course, you should omit the booze if in the first 2 weeks Induction phase.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented 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

CAKE INGREDIENTS:

1 tsp. vanilla extract

1 T. butter, melted

4 pkts. stevia (I use Sweet Leaf)

¼ c. erythritol

2 large eggs, beaten

1 T. Irish Whiskey (I used Powers)

¼ c. cocoa powder, sifted

1½ tsp. baking powder

1 tsp. glucomannan (konjac) powder

1 tsp. oat fiber

CAKE DIRECTIONS:   Spray or grease your dish(s) or pan(s) with coconut oil or oil of your choosing.  Melt the butter and place in a medium glass bowl.   Add the stevia, erythritol and stir well.  Next beat in the two eggs.  Add the vanilla and Irish Whiskey, stirring once again.   Sift the cocoa on top and measure the remaining dry ingredients in next.  Stir gently to incorporate the dry into the wet ingredients.  Beat the batter with a spoon until it is smooth.    Pour into greased glass or ceramic pan(s) and bake for 1 minute on HI.   If using metal pans or conventional oven, bake at 350º about 13-15 minutes or until dry to the touch in the center.  Remove, cool completely and ice.

FROSTING INGREDIENTS:  

1 oz. cream cheese, softened

1 T. softened butter

2 tsp. Irish Whiskey (I used Powers)

¼ tsp. vanilla

2 T. plain whey protein powder (I use NOW brand)

2 pkts. stevia (or 1/2 tsp.)

3 T. powdered erythritol (I just powder it in my food processor)

FROSTING DIRECTIONS:  Soften the butter and cream cheese in a small bowl.  Add the protein, whiskey and vanilla.   Stir well until smooth.  Begin adding the sweeteners slowly, tasting as you go and STOP when it’s sweet enough for you, or add more if needed.  Everybody is different on sweetness preferences.    You can use food coloring to make your frosting green if you like (about 13-15 drops).  Frost the cooled cake(s) and serve at once or chill and then cover with plastic wrap if you must hold them over.

NUTRITIONAL INFO:    Makes 2 large servings, each contains:

316 calories, 23 g  fat, 11.2 g  carbs, 5.1 g  fiber, 6.1 g NET CARBS, 13.5 g  protein, 434 mg sodium

Boston Cream Pie

I’ve often wondered why they call this dessert a “pie”.  I’ve always figured it was because pie tins were more available than the type of cake pan we think of today when this dish was created by a Boston chef. It’s my husband’s favorite cake, actually.  He asked me if I thought I could make a low-carb version of his favorite cake and I decided to give it a try.  This famous dessert is only as good as the cake it’s made with.  I used Nancy’s 3 Minute Vanilla Cake on Linda Genaw’s site.  So I thought that would be a good starting point.  I baked two of those (slightly modified) in 6″ ceramic quiche dishes.

I actually had about half a batch of my current favorite low-carb chocolate frosting in the freezer, so I just defrosted it to use.  For the cream filling, I used vanilla sugar-free pudding mix, changing how I make it.  Cake was quite good and here’s a pic of the whole cake.  This recipe is not suitable for Induction.

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

CREAM FILLING INGREDIENTS:  Whisk the following well in a small bowl.  Chill for 20-30 minutes.

½ package sugar-free vanilla pudding powder

¼ c. heavy cream

½ c. water

If you prefer to make your pastry cream from scratch, I would recommend DJfoodie’s Pastry Cream recipe, but the stats below were calculated on the cream made with the dry pudding powder.

CHOCOLATE FROSTING INGREDIENTS:  Make a recipe of this frosting and use 1/2 of it to frost this small cake.  Refrigerate or freeze the remaining half for other uses.  Exactly 1/2 of the recipe has been calculated in the nutritional info below.

CAKE INGREDIENTS:

4 T. butter, unsalted

2 eggs, beaten

4 T. water

½ c. granular Splenda (or equivalent liquid sweetener)

¼ c. golden flax meal

¼ c. almond flour

2/3 c. whey protein, unflavored, unsweetened

1 tsp. vanilla extract

1 tsp. baking powder

DIRECTIONS:   In your microwave, melt 2 T. of the butter in each of two small 6″ quiche dishes.  Add 1 beaten egg and 2 T. of water to each dish.  Stir well to blend.  Next add to each baking dish: ¼ c. Splenda (or equivalent liquid sweetener) , 2 T. flax meal, 2 T. almond flour, 1/3 c. whey protein, ½ tsp. vanilla extract and ½ tsp. baking powder.  Stir well until completely smooth.  Microwave each layer for about 70 seconds or until center is dry and spring back when touched.  Remove and cool slightly.  Using a flexible spatula, gently tip/lift out layer to your serving plate.

Remove cream from refrigerator and stir once for smoothness.  Gently spread a ¼-½” layer of cream onto bottom layer of cake, which may not use it all up.  If you’ve got kids, not a problem.  They’ll be happy to take care of the leftovers for ya!  😉  Don’t get the cream too close to the edges of the cake or it will ooze out when layer #2 goes on.

Gently remove second cake from the dish and set it carefully on top of the cream layer.  Slightly press to seat it well.  Now spread a thin layer of frosting on the top of the cake.  Frosting the sides is tricky, as the cream tends to want to ooze out and mix with the frosting.  Not a problem, just smooth such spots back and forth and the cream and frosting will blend and nobody will ever know but you.  😉

Store uneaten cake in the refrigerator.  Chill cake for 30 minutes or so to set the frosting and it’s ready to serve.  I find this cake gets firmer when totally cold, so the next day, if any leftover, I like to pull it out of the fridge for an hour before serving so the cake and frosting return to their softer state.  🙂

NUTRITIONAL INFO:  Makes 6 servings, each contains:  (Carbs will be lower if you use liquid sweetener)

271 cals. , 23 g  fat, 8.7g  carbs, 2.22g  fiber, 6.48g NET CARBS, 13 g protein, 250 mg sodium

SPECIAL NOTE:  For those that want a bigger slice (with a higher carb price to pay):  1/4 of the cake=406 calories, 13.05 carbs, 3.33 g fiber, 9.72 g NET CARBS, 19.1 g protein, and 374 mg sodium.

Cream Cheese Chicken

This dinner creation was quite a pleasant taste bud surprise!  I was not expecting, as I threw things into the pan, such a tasty dish.  Both my husband and I were quite pleased with the results tonight.  This dish is exceedingly simple to make!  This recipe is suitable once you get to Phase 2 Atkins or can fit these numbers into any other Keto diet plan.  This recipe is not suitable for Atkins Induction due to the wine and the amount of cream in each serving.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella and myself.  Volume 8 is almost exclusively devoted to my personal recipes!  I’m so excited about it!  George Stella of Food Network fame, and Jennifer also bring to this edition some tasty new delights!  You’ll LOVE these recipes!  Order Volume 8 or ANY of our many cookbooks from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

2 small chicken breasts

2 tsp. bacon grease

Dash black pepper

½ c. mozzarella cheese, shredded

2 thick slices bacon, cut in half

½ c. heavy cream (whipping cream)

1 oz. cream cheese, softened

3 oz. any white wine

2 T. my Sofrito sauce

1/8 tsp. xanthan gum or your preferred thickener

DIRECTIONS:  Preheat oven to 375º.  Debone the chicken breasts.  I didn’t remove skin, but you can if you prefer.  I always boil the rib frames for good stock and a little bit of treat chicken for my dog Button’s dinner bowl.  I made a slight cut down the center of each chicken breast and pounded them a bit thinner.  Lay them in a lightly greased baking pan (use a bit of the bacon grease listed).  Baste the top of each breast with the rest of the bacon  grease.  Sprinkle next with a dash of black pepper.  Top each one with half the mozzarella cheese shreds.  Set aside for a few minutes.

In a small skillet over medium heat, add the cream, softened cream cheese, sofrito sauce and white wine.  Stir until the cream cheese is completely blended in to a smooth state.  Add the light dusting of xanthan gum or your preferred thickener and stir until a bit thicker.  Spoon half the sauce over the two chicken breasts for now.  Top each breast with two pieces of the bacon you sliced in half.   Pop pan into oven and bake for about 30 minutes or until bacon is done and sauce/cheese is just beginning to brown.  Remove, plate and dip remaining sauce (reheated slightly) over the tops and serve.

NUTRITIONAL INFO:   Makes 2 servings, each contains:  (to lower the numbers below, cut chicken into 3 servings and divide toppings equally on each meat portion)

647 calories, 50.25 g fat, 4.95 g carbs, 0.5 g fiber, 4.45 g NET CARBS, 36.15 g protein, 677 mg sodium

Carbalose Pie Crust

Click to enlarge

8 x 11 Peach Cobbler shown with this crust

This is an older pie crust recipe of mine but the crust I most often revisit when I’m baking.  My inspiration was KevinPa’s crust recipe here.   I am thinking about adding a bit of flax to it for when I want a grainier taste for some pie fillings.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the Peach Cobbler In I used it for originally. This crust tastes very close to a traditional all-flour pie crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve now made this crust dozens of times and it cooks up consistently. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie or cobbler.  Carbalose flour and Resistant Wheat Starch are both available at Netrition.com or you may be able to find other sources on-line.  This recipe is not suitable until the grains rung of the carb reintroduction ladder, so not until Pre-maintenance for most folks.  The carb count is low enough that it is suitable for most Ketogenic diets, but this is not suitable for Primal-Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 c. + 2 T. Carbalose flour (or 2T. flax for a more grainy, nuttier-tasting crust)

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, 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.  Roll the dough with a rolling pin 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 pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories, 16.2 g  fat, 12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS, .43 g  protein, 77 mg sodium

Spicy Boursin Chicken Breast

Click to enlarge

A little Boursin cheese (also known as Gournay), salsa and the right spices mixed with chicken creates a wonderful combo.  We both really liked this new creation!  This dish is quite rich, so one bundle is all I could eat.  Calories can be reduced doing this with fish filets rather than chicken.  This dish freezes well, too!  This dish is suitable for all phases of Atkins, Keto diets, but not well-suited to Primal-Paleo due to the dairy.

You can have many more simple, tasty low-carb chicken recipes at your fingertips with you very own set of Jennifer Eloff and friends cookbooks Low Carbing Among Friends.  These very talented chefs have collaborated to bring you so very many new recipes to try.  Get yours in regular or coil binding today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

16 oz. boneless, skinless chicken breasts, cut into six portions

12 oz. frozen chopped spinach

3 oz. red bell pepper, finely chopped

3 T. Herdez canned “hot” red salsa, drained solids only (drained RoTel will also work)

5 oz. package Boursin Cheese with garlic and herbs

¼ tsp. my Seafood Spice Blend:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

Dash black pepper

Available in the specialty cheese bin at Walmart and other grocery stores.

3 T. melted butter

VARIATION:  Use fish filets for the chicken.

DIRECTIONS: Preheat oven to 350º.  Defrost and squeeze the frozen spinach to remove water and set aside, allowing it to continue draining in a colander or sieve while you prepare the chicken.  Diagonally slice the chicken into 6 thin filets.  Place plastic wrap on top and pound chicken quite thin (without tearing apart) using a mallet.   Now place the spinach in a mixing bowl and add in the Boursin cheese, bell pepper, salsa and black pepper.   Stir well to blend ingredients.  Spoon evenly onto the center of the 6 flattened pieces of chicken and fold the meat over the top.  Place seam side down in baking dish.  Sprinkle well with the spice blend and with a brush, baste each bundle with melted butter.  Pop into hot oven and bake for 30-35 minutes or until meat is golden brown (fish will cook faster, say in about 20 minutes). Spinach/cheese mixture will spill out of the bundles, but not in a messy way, as you can see in the pic above.

NUTRITIONAL INFO: Makes 6 servings, each contains:

323 calories, 27.3 g  fat, 4.48 g carbs, 2.05 g fiber, 2.43 g NET CARBS, 26.5 g protein, 580 mg sodium

Chimichurri Sauce

This wonderful blending of herb flavors is a favorite of mine. You just can’t go wrong with cilantro, jalapeno and parsley in my book.  I just throw in some kale or occasionally spinach because it is so darn good for you and can’t be tasted as such in this sauce!  I don’t always include the vinegar usually found in Chimichurri Sauce…..it kind of depends how I’m going to use the sauce.  I usually do add some wine vinegar if it’s destined for grilled meats; I omit the vinegar for lots of other uses of the sauce like my Chicken Quesadillas.  I like to freeze any leftover sauce in a flattened ziploc bag so I can just break off a small piece for use in recipes.   This is OK for all phases of Atkins, Paleo and Primal fare 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

INGREDIENTS:

1 c. loosely packed kale, stemmed and chopped (or fresh spinach)

½ c. parsley

½ bunch cilantro

1 clove garlic

½ seeded jalapeno

Dash sea salt

¼ c. extra virgin olive oil

OPTIONAL:  2 T. red wine vinegar and dash of crushed red pepper flakes

DIRECTIONS:  Place all the ingredients into a food processor or blender and blend until well-mixed.  Serve with your favorite Mexican dishes or in recipes that call for Chimichurri herb mixture.

NUTRITIONAL INFO:   Makes about 10 T., each tablespoon contains:

52.3 calories, 5.48 g  fat, .85 g  carbs, .33 g fiber, .52 g  NET CARBS, .34 g  protein, 21 mg sodium

Beef-Broccoli Pie

beef-broccoli-pie

I adore broccoli steamed, but I’m frankly not too fond of it added to casseroles.  It invariably cooks too long and gets bitter.  So I had strong misgivings about adding it in this recipe.  I think I must have used just the right amount of broccoli, because I LOVED this final dish and the broccoli didn’t get strong-tasting!!  My husband, when he carried his plate to the kitchen sink, after having wolfed down seconds, said “You can add THAT one to your regular rotations.”  That’s always a pretty good sign from him. 😉  The filling was quite creamy yet not overly wet.  Having used grass-fed beef for this, the beef flavor was rich indeed. Give this one a try! I’m certain you’re going to like it.  Although not suitable until you are closer to goal weight, this one is well worth the wait.  If you use Induction suitable biscuit dough (like flax muffin batter) and not do a bottom crust, those still in the initial Atkins Induction phase could still enjoy this recipe. 🙂

VARIATION:  You lamb fans could use ground lamb in this pie for a very nice variation.

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 our direct order site: http://amongfriends.us/order.php

CRUST INGREDIENTS:

1 1/3 c. CarbQuik bake mix (use a gluten-free bake mix for a gluten-free version)

¼ c. oat flour (from certified gluten-free oats if you require that)

½ c. coconut oil or cold butter

¼ tsp. sea salt

1/3 c. ice water

FILLING INGREDIENTS:

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

6 large mushrooms, sliced chopped coarsely

1/3 c. red bell pepper, chopped

2 oz. onion, chopped

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. drained or Greek yogurt

¼ c. cream

Dash each salt

¼ tsp. black pepper

1½ c. broccoli, raw, coarsely chopped

DIRECTIONS:  Make the blender mushroom soup (linked above) per that recipe’s instructions.  You will only use half of this soup for this recipe. Store the remaining half in your refrigerator for another use.

Measure out the dry ingredients for the crust in a medium mixing bowl.  Stir well.  With a fork or pastry cutter, blend in the coconut oil or cold butter until the mixture resembles coarse cornmeal and visually appears to be uniformly blended.  Add the ice water slowly and with your fork, stir until it forms a solid ball of dough.  I had to knead mine 4-5 times to facilitate that. Divide dough into a chunk of 2/3 of the dough for the bottom crust and 1/3 of the dough for the top crust.  Roll bottom crust between 2 sheets of plastic wrap until 1-1½” larger than your baking dish.  I used a 7 x 11 ceramic dish.  Remove top plastic and lift the dough, plastic and all and gently tip it onto the pan, centered.  Remove plastic and press it in the bottom and along the sides of your baking dish.  If there are any tears, just press it together.  Perfection here is not an issue.  Set aside while you cook the filling.

Preheat oven to 350º.  Brown the meat in a non-stick skillet (mine is ceramic) over medium-high heat.  Add the onion and bell pepper.  Saute until veggies are nearly tender.  Add the chopped mushrooms and saute the mixture just until they are no longer opaque.  Stir in the condensed soup, yogurt and cream until they are uniformly blended.  Stir in the raw chopped broccoli, salt and pepper last.  Only saute 1 minute as you DO NOT want the broccoli really cooked much.  That happens in the oven.

With a rubber spatula, scrape filling into the crust.  Now roll out the remaining dough to roughly the size and shape of your dish (again between plastic wrap) and top the pie with it.  Seal the edges of the top and bottom crust crimping in any fashion you like. Make some vent holes with a knife tip or fork.  Pop into 350º oven for about 1 hour or until dough is golden brown.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

340 calories, 33 g  fat, 19.83 g  carbs, 11.26 g  fiber, 8.57 NET CARBS, 10 g  protein, 353 mg sodium

Beef or Lamb Koftas

Click to enlarge

00433

I like to throw my favorite Indian or Middle Eastern spices into ground meat and make what I call “mini meat loaves”.  The correct name for these is Koftas (or Keftas in some countries) and they are even better if cooked over hot charcoal! This goes together so fast you can be eating them in 30 minutes from the time you start mixing your ingredients.  It’s what’s for dinner tonight with a big salad.

I like to mix this stuff up in my food processor, but you can just blend it in a bowl like you would meatloaf if you are more comfortable doing it that way.  These little meat patties are often served without a sauce, but I like a little moisture with mine, so I included below a light cream curry sauce recipe.  Greek Tzatziki is also good with these meat patties.  These are often done with bread crumbs or grated potato, but my lower-carb choice of rutabaga ended up being good and made these indistinguishable from other koftas I’ve eaten in restaurants.  By using grated jicama, sauteed a few minutes, instead of the rutabaga, these would be acceptable for Induction.  But as written, this recipe is not suitable until OWL.

VARIATION:  Use Baharat Spice Blend instead of Garam Masala, making these more Middle Eastern than Indian.  🙂

INGREDIENTS (for Koftas):

20 oz. ground meat (beef or lamb)

2 tsp. grated ginger root

2 large cloves minced garlic

1 jalapeno, seeded and chopped very fine

2 oz. onion, chopped very fine

1 beaten egg

½ tsp. turmeric

1 tsp. my Garam Masala

1 c. cilantro, chopped

1 tsp. spearmint leaves, chopped (Optional.  I grow my own. :))

¾ c. rutabaga, peeled and grated (use grated jicama, pre-sauteed for Induction compliance)

2 T. olive oil for frying

INGREDIENTS (for sauce):

2 oz. heavy cream

¼ c. water

1 T. tomato paste

½ c. beef stock or bouillon

Dash more my Garam Masala spice blend (or Baharat, if doing the Middle Eastern version)

Dash Tandoori spice (I use Sharwood’s brand)  (omit for Middle Eastern version)

Dash salt & black pepper

DIRECTIONS: Place all meat ingredients except olive oil in food processor (or bowl) and blend well.  I process until quite smooth for this recipe.  These are great cooked over charcoal, or just heat oil in large skillet and fry.  I form meat mixture into 2-2.5″ oblong patties.  Fry until lightly brown on both sides.  Lower heat to lowest setting and add all sauce ingredients.  Stir, simmer 5 minutes and serve.  These go nicely with my Indian Spiced Cabbage or Indian Cauliflower dishes here on my blog.  Fresh mushrooms are a nice addition to the sauce, too!  For the non-Atkins folks at the table, some basmati rice is excellent with these.

NUTRITIONAL INFO: Makes 12 koftas, (2 patties per serving).  Each serving has:

332.3 calories, 22.95 g  fat, 4.13 g  carbs, 1.0 g  fiber, 3.13 g  NET CARBS, 26.3 g  protein 465 mg sodium

Blueberry Pancakes

Click to enlarge

Blueberry Pancakes

I created these one Christmas morning for breakfast.  Mmmm.  They sure came out light and fluffy.  Very tasty with sugar-free blueberry syrup.  I basically took my Nectarine Pancake recipe, added 1T. flax and subbed blueberries for the nectarines.  If you don’t have blueberry syrup, make your own using a few berries, mashed and heated up with a bit of water, some sweetener and thickener of your choice.  Sorry, but these pancakes are not Induction friendly.  You must wait until the grains rung of the OWL ladder to enjoy these due to the oat flour in them.

More delicious breakfast 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

INGREDIENTS:

3 eggs, beaten

¼ c. heavy cream

¼ c. water

¼ tsp. vanilla extract

6 drops EzSweets liquid sweetener

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

½ c. Carbquick bake mix (or more of above mix for gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten free version)

1 T. flax meal (preferably golden)

3/4 c. frozen blueberries

1/2 tsp. glucomannan powder (optional volumizer)

DIRECTIONS:  Beat eggs in a medium mixing bowl.  Add cream, water, sweetener and vanilla.  Stir well.  Add all dry ingredients.  Gently fold in berries and let batter sit a bit while griddle is heating on medium-high heat.  Oil griddle with your preferred oil.  Using a ¼ c. measuring cup, dip batter onto greased griddle.  When 1st side is brown, flip and brown 2nd side.  This batter will make eight 4-4½” pancakes.      Top with sugar-free blueberry syrup and enjoy!

NUTRITIONAL INFO:   Makes 8 pancakes, each contains:

92.63 calories, 6.94 g  fat, 8.83 g  carbs, 5.09 g  fiber, 3.74 NET CARBS, 7.38 g  protein, 202 mg sodium

Indian Creamed Spinach (Saag Paneer)

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. 🙂  There are recipes on the internet for making this cheese at home, too.  🙂  This dish is Atkins Induction friendly and suitable for other Keto diets as well.  Paleo and Primal Blueprint followers will want to use coconut milk for the cream and omit the cubes altogether.

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.  Even a few of my recipes are there! Order your set of cookbooks TODAY from Amazon or here:  http://amongfriends.us/order.php

INGREDIENTS:

2 T. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes are a good substitute)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer. Sometimes I pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked yet.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories, 16.4 g  fat, 7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS, 197 g  sodium

Banana Muffins

Click to enlarge

Despite their small size, these muffins pack a wallop of a punch in the flavor department.  They melt in your mouth and are incredibly moist.  If you leave the oat fiber out, these would even be gluten free, for those following a GF eating plan.  Omitting that oat fiber shouldn’t impact the texture too much, either.   These are not suitable until you get to the upper fruits rung of the Atkins OWL ladder and are nearing Atkins Pre-Maintenance, as bananas are fairly carby.  I don’t put nuts in these because my husband isn’t fond of nuts in baked goods.  But of course I personally think they would be improved with some chopped pecans or walnuts.  Add some at your discretion, but be sure to add any nuts to the nutritional info below if you decide to add them.  I made up a recipe and a half of this batter and cooked it in an over-long loaf pan not long ago and it baked up nicely as a loaf, too!  Seems like it took about 40-45 minutes to bake completely.  I froze half of it and it tasted very nice after the freezing experience.

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

INGREDIENTS:

2 very ripe bananas, mashed

¼ c. coconut oil

¼ c. unsalted butter, melted (or use all butter or all coconut oil, if you prefer)

4 large eggs, beaten

16 drops liquid Splenda (I use EZsweetz small bottle)

1½ c. almond flour

¼ c. +2 T. coconut flour

1 tsp. glucomannan powder

2 tsp. baking powder

Pinch sea salt

2 T. oat fiber (omit for gluten free)

1 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  In large mixing bowl, peel and mash the bananas with a fork.  Add eggs and beat well.  Add liquid sweetener and the ½ c. total oil/melted butter/or combination thereof.  Stir well.  Measure out the dry ingredients on top of the wet ingredients in the order listed above.  Stir the dry ingredients slowly into the wet without overworking the batter.  Scrape down the sides of the bowl with a rubber spatula to be sure all ingredients are blended well.  Line 12 muffin cups with paper liners.  Spoon batter into paper liners evenly, about 3/4 full (about 3T. batter).  These muffins will not rise too much, so they should not overflow the cups.  Bake at 350º for about 22-25 minutes or until they pass the toothpick test or feel done to the touch in the center.  Cool a bit before attempting to peel the paper liners off for best results.  Enjoy these scrumptious muffins for breakfast, dessert or with a hot cup of afternoon coffee or tea.

NUTRITIONAL INFO:  Makes 12 small muffins, each contains:

218.4 calories, 13.4 g  fat, 10.4 g  carbs, 3.87 g  fiber, 6.53 g  NET CARBS, 6.06 g  protein, 110 mg sodium