Broccoli Croquettes

broccoli-croquettes

My mother used to make these when I was growing up, but the original recipe had mashed potatoes in it.  I suppose you could sub mashed cauliflower or turnip, but I don’t think that’s necessary really. Mom also coated hers in lots of bread crumbs and deep fried them like one does Chicken Kiev.  A lot of trouble done that way in my opinion, and they are inclined to fall apart cooked in deep grease.  Now, when I do these, I dispense with the crumb coating and shallow fry mine in a skillet.  Just as good in my opinion and much, much easier.  Induction friendly recipe if you use an Induction bread.

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:

6 oz. frozen chopped broccoli, cooked according to package and drained

2 oz. finely chopped onion

2 T. olive oil

Dash each salt and pepper

2 beaten eggs

¼ slice low carb bread or ½ low carb biscuit (or 1 T. golden flax meal)

DIRECTIONS: Cook broccoli in water per package directions until just tender.  Drain and pour into bowl.  Saute onion in non-stick skillet and 1 T. of the oil.  When tender, add onion to broccoli in the bowl.  Stir in all remaining ingredients and mix well.  Heat remaining tablespoon of oil in skillet.  Spoon broccoli into hand and attempt to form croquette (will be loose).    Gently set each of the 6 croquettes onto hot skillet and press slightly with spatula to a size of about 1/2″ thick x 2.5″ diameter.  Do not disturb patties as they brown.  When first side is set/browned, gently flip over with spatula and brown on second side.  Serve at once.

NUTRITIONAL INFO: Makes 7 croquettes, each containing:

86.17 calories, 7.0 g  fat, 2.6 g  carbs,  1.37 g  fiber, 1.23 NET CARBS, 4.23 g  protein, 69 mg sodium

Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni Pizza

This tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana. 🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories, 23.1 g fat, 7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS, 18.9 g protein, 700 mg sodium

Creamy Chipotle-Lime Scampi

Creamy Lime Scampi

This delicious fare was what I served for dinner last night.  We just LOVE this dish that literally goes together in about 15-30 minutes flat!  My kind of recipe!  The addition of cream makes this a slightly different shrimp scampi creation from the norm.  This recipe and other shellfish recipes is the reason I use unsalted butter exclusively.  Since shrimp has a lot of natural sodium in it, I find adding any pushed is over the top in salinity for me.  This recipe is acceptable for all phases of Atkins and other Keto diets.  When you get to Phase 2 “OWL” (Ongoing Weight Loss), 2 T. of a nice dry white wine added to this is divine!

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:

1 lb. shrimp, peeled and cleaned

2-3 cloves minced garlic (I use 3)

½ stick unsalted butter

Juice of 2 limes (about 2-3 T.)

1/4 c. finely chopped parsley

1/8 tsp. smoked chipotle powder (if you can’t get it, use cayenne pepper)

¼ c. heavy cream

Sprinkle of xanthan gum to slightly thicken

2 c. spaghetti squash threads (½ c. per serving)

DIRECTIONS: Cut a medium spaghetti squash in half, remove seeds and put cut side down into shallow dish filled with 1/4″ water.  Microwave on HI for 13 minutes.  Drain and fork out threads and put in serving bowl with tight cover so squash will stay hot while you cook the shrimp topping.  In a non-stick skillet, melt butter.  Add minced garlic and saute until cooked but not burned.  You don’t want a raw garlic taste to dominate the final dish.  Add chipotle powder and shrimp and saute until shrimp curl and are opaque.  Add parsley and lime juice and immediately lower heat to lowest setting.  Add cream and stir well.  Dust lightly with xanthan gum and stir until slightly thickened.  Serve over spaghetti squash threads with a nice green salad!

NUTRITIONAL INFO: Makes 4 servings, each containing: (includes spaghetti squash)

303 calories, 19.2 g  fat, 9.15 g  carbs, 1.38 g  fiber, 7.77 g  NET CARBS, 24.4 g  protein, 194 mg sodium

Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls

These little rolls are a variation on a Paleo Flax Bread recipe I saw somewhere on the net.  They came out quite light and tasty.  They are very nice with butter.  These are not suitable until you get to the Atkins OWL nuts and seeds level of the carb re-introduction ladder.  This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do.  I found they were good at room temperature, sliced and used to make min- sandwiches and sliders, too!

VARIATION:  Omit rosemary & onion powder and instead use dill weed or seed along with lightly toasted minced dehydrated onion.  Or use any other favorite seasoning blend.  Be CREATIVE!! 🙂

This recipe appeared in Volume 2 of Jennifer Eloff’s cookbook series: Low Carbing Among Friends.  Each of her books brings you a huge collection of kitchen-tested low-carb creations (a number of mine) by some of the most talented cooks in the low-carbing arena. GET YOURS TODAY from:  Amazon or here

INGREDIENTS: 

2 T. coconut flour

2/3 c. almond flour

1 c. + 2 T. flax meal (use golden flax for the lightest roll)

¼ tsp. salt

2½ tsp. baking powder

1 tsp. onion powder

1½ tsp. crushed dried rosemary (or 1½ T. fresh, chopped fine)

4 eggs, beaten

¾-1 c. water

4 T. olive oil

DIRECTIONS:  Preheat oven to 350º.   Grease loaf pan or muffin pan with some olive oil.  Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl.  Measure all dry ingredients on top of the egg mixture and stir/beat well.  Batter will be quite stiff.   Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans.  I used a square muffin pan making these.  You want it fairly thick!  Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.

Optional:  Before baking, sprinkle a few poppy seeds or crushed minced onion on top.

Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread).  Cool slightly before attempting to remove them from the pan.

NUTRITIONAL INFO:  Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:

154 calories, 12.8 g  fat, 5.83 g carbs, 4.43 g fiber, 1.4 g  NET CARBS, 5.71 g protein, 83 mg sodium

 

Broiled Salmon with Tarragon Crab Sauce

broiled-salmon-with-tarragon-crab-sauce

This simple fare is rich, delicious and only takes about 30 minutes to put together.  The sweet tarragon is so nice in the pink cream sauce.  Make half the recipe if you only need two servings.  This is suitable for all phases of Atkins, Keto Diets and Primal followers.

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

INGREDIENTS:

12 oz. fresh salmon filets

2 T. unsalted butter, melted

Dash of my Seafood Spice Blend or Emeril’s seasoning

2 T. more butter, melted (for the sauce)

2 oz. yellow or white onion, slivered thin

3/4 tsp. sweet dried tarragon

15 grape tomatoes, cut into halves

3/4 c. heavy cream

3 T. white wine (I used Chardonnay)

Dash salt

Dash xanthan gum (optional)

8 oz. picked crab meat  (I used a pouch of Blue Star Brand)

DIRECTIONS:  Preheat your broiler.   Cut the salmon filets into 4 equal portions.  Baste with the melted butter and sprinkle on the Seafood Spice Blend.  Broil until done or about 10 minutes, until salmon is firmed up in the center.

While the fish broils, melt the remaining butter in a skillet and brown the onion until it begins to brown.  Add the tomato halves and saute until they just begin to soften a bit.  Add the cream, tarragon, crab and wine and simmer about 3-4 minutes.  Don’t be too rough with the crab meat.  Add salt to taste and a light dusting of xanthan gum on the top and stir sauce until it thickens up.  Dip the crab sauce equally over the four portions of fish and serve with your favorite sides.  My husband likes green peas with seafood, but that isn’t the best low-carb choice.  Broccoli or steamed green beans would be a better choice.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

430 calories, 33.7 g  fat, 4.07 g  carbs, .62 g  fiber, 3.45 g  NET CARBS, 25.75 g  protein, 277 mg sodium

Baked Italian Eggplant Stacks

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Baked Italian Eggplant Stacks

This tasty dish is incredibly easy to make!  It’s just a matter of layering the ingredients in a pan.  The really hard part is being patient while it bakes, because it smells so darn good while it’s cooking!  It takes some time for the eggplant to get tender, but it is well worth the wait.  It went very nicely with a seared pork chop and small Italian salad.  This dish is Atkins Induction friendly and Paleo-Primal friendly as well if you eat the occasional cheese.  Of course, you can add browned ground beef to this dish for a complete meal.

This recipe appears in Vol. 5 of Jennifer Eloff’s Low Carbing Among Friends cookbooks.  Be sure you add this series to your cookbook collection as it contains some of the tastiest recipes from George Stella and other very talented low-carb cooks. You can order your set (or purchase them individually) from Amazon or here:  http://amongfriends.us/.

INGREDIENTS:

1 T. olive oil

16 oz. eggplant, sliced 3/16″ thick or less

3 large Roma tomatoes, sliced thin

1 c. grated mozzarella cheese

1/3 c. shredded Parmesan cheese

4 oz. ricotta cheese

1 tsp. oregano (or Italian Seasoning blend of your choice)

½ c. low-carb sugar-free spaghetti sauce (I use homemade, Belo vita or Lucini Italia Tomato Basil)

DIRECTIONS:  Preheat oven to 350º.  Grease well a ceramic quiche or pie plate with the olive oil.  Slice eggplant and tomatoes.  I found I had enough eggplant and tomatoes for 3 layers in my pan.  Begin with a layer of eggplant on the bottom of the quiche dish.  Top with a layer of tomato slices.  Next sprinkle with 1/3 of the oregano/Italian seasoning.  Next sprinkle 1/3 of the Mozzarella and 1/3 of the Parmesan evenly on top.  Dot surface with 1/3 of the ricotta.  Repeat the layers two more times.  Spoon the spaghetti sauce evenly over the top, spreading it with the back of your spoon.  Pop into preheated 350º oven for about 1 hour 15 minutes.  Check at 1 hour with a fork.  The tomatoes and eggplant will produce a great deal of moisture during the first half of cooking (this is to be expected), but all of it will evaporate by the time the eggplant is tender.  If the fork goes into the eggplant easily, the dish is done.  If not, cook it another 15-20 minutes.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

157.2 calories, 10.2 g  fat, 7.65 g  carbs,  2.78 g  fiber, 4.87 g  NET CARBS, 9.8 g  protein, 274 mg sodium

Brats with Purple Cabbage

 

Brats with Purple Cabbage

A simple, quick meal for after your Black Friday shopping spree.  This hearty meal is just what you need when there is a chill in the air but you’re too tired to go all out cooking dinner after your mall hopping.

I’ve made this dish for years, but I have always made it with regular smoked sausage.  Thought I’d try it with brats this time.  Good decision!  It was quick, simple and very tasty.  The caraway seed is optional, but adds a lot to the overall flavor of this delicious dinner dish.  This pairs nicely with my cool, Mint Cucumber Salad. If I have a salad, one serving fills me right up because I find brats to be quite rich.  The hubs eats 2 links however. ;)  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

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.

photocat

VARIATION:  Substitute your favorite smoked sausage for the brats.  You can also substitute in green cabbage for an equally delicious dish.  It really doesn’t taste any different than the purple.

INGREDIENTS:

12 oz. beef brats (4 links)

1 T. + 1 tsp. bacon grease

4 c. purple cabbage, cut up coarsely (or green cabbage will do)

3 oz. onion, slivered thin

½ tsp. caraway seed

¼ tsp. coarse black pepper

DIRECTIONS:  In a small non-stick skillet, cook the sausage until browned on all sides.  I like to start out with ½” water in the pan and basically let the brats boil in that water, covered with a lid, until they are totally gray and pretty firm and done.  Then I pour off the water, pierce them with a knife or fork to allow grease to exude and brown them slowly in their own grease, rotating several times, until golden on all sides.  Using a lid during browning will reduce spattering of grease a little.

While they cook, add the bacon grease to a large non-stick skillet or wok over high heat.  Add the onion, and stir-fry until it begins to brown and caramelize.  Add cabbage and caraway seed.  Lower heat to medium.  Stir fry until the cabbage is wilted to the stage you like, but not completely or it will get quite strong tasting, in my opinion.  You want a little crunch and natural sweetness left in it.  Top with the browned brats and serve at once.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  Men will eat 2 servings, women only 1

354 calories, 28.5 g fat, 9.37 g carbs, 2.20 g fiber, 7.17 g NET CARBS, 14.5 g protein, 802 mg sodium (all from the brats, unfortunately)

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 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

Cranberry-Orange Nut Bread

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I love to make this delicious sweet bread for the Holidays without fail, but it’s good at other times of the year, too! It’s one of my oldest low-carb sweet bread recipes.  I started with a basic coconut flour bread recipe and made a few alterations and additions to transform it into a traditional cranberry orange nut bread.  This bread is quite good and will freeze nicely for up to 1 month.  This recipe is not suitable for Atkins Induction.

It is the coconut flour in this recipe that dictates so many eggs.  It’s one of the reasons I prefer to use other low-carb flour substitutes.  If you reduce the coconut flour and sub in some almond flour for part of it, you could then reduce the number of eggs needed.  I would recommend making the flour substitution and mixing the batter with all the other wet and dry ingredients first, then add the eggs LAST, one at a time and stirring well between additions, only using the number needed for a thick bread batter the consistency of muffin batter.  You will have to recalculate the carbs in making such a drastic change to the recipe, however.

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

8 eggs

½ c. heavy cream

½ c. unsalted butter, melted

1 tsp. vanilla

1/4 tsp. Boyajian orange oil (or 1 T. grated orange zest)

½ tsp. salt

½ c. + 3 T. coconut flour

1 tsp. baking powder

½ c. Splenda + 2 T. erythritol (or a combination of other sweeteners to equal 2/3 c. sugar)

1 c. fresh cranberries, chopped

½ c. walnuts or pecans

DIRECTIONS: Chop the raw cranberries and nuts using a processor or blender.  Set aside for now.  For the batter, crack and beat the 8 eggs in a bowl.  Add cream, melted butter, vanilla and orange oil/extract.   If you have no orange oil/extract, you can substitute 1-2 tsp.grated orange zest.  To the wet ingredients, begin adding the dry ingredients in the order listed above.  Stir after each addition to well blend all  ingredients.  Gently fold in the chopped cranberries and walnuts.  Pour into a greased or non-stick loaf pan and bake at 350º for 50-60 minutes.

NUTRITIONAL INFO: Entire loaf has 2506 calories, 186.9g fat, 127.1g carbs, 64.0g fiber, 63.1 net carbs, 86.5g protein, 2458 mg sodium.  Handy info to have if cutting into a different number of slices than I do.

If cut into 10 slices, each slice will have:

250.6 calories, 18.7 g  fat, 12.7 g  carbs, 6.4 g  fiber, 6.3 NET CARBS, 8.65 g  protein, 245 mg sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter on them.  Me, I like to dress them up with a hint of cinnamon and a hint of brown sugar.  So I have blended her favorite way to cook them along with mine for this creation.  This method of preparation is effortless, fast and you can make a lot of them for a crowd at one time using a larger baking pan!   I just love to have any leftover halves for breakfast the next day, dotted with more butter and cinnamon.🙂

Now sweet potatoes aren’t something a low-carber should be eating daily, mind you, but for the Holiday table, I will spring for these tasty treat!  They are so nutritious and have a fiber deduction on the carb count as well, something white potatoes can’t really boast about.  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  Added note:  these are wonderful with baked fish, pork or BBQ beef.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon from Penzey’s)

OPTIONAL:  few drops maple extract stirred into the melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  With cut side of the potatoes still down, place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories, 11.5 g  fat, 17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS, 1.54 g  protein, 48 mg sodium

Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

The flavor combo of walnuts and cranberries is hard to beat in my book.  This application of that flavor affinity is simply delicious.  So simple to make and what a lovely addition to your Holiday dessert offerings!

This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.

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:

1 c. my Einkorn Bake Mix (or use a lower-carb bake mix)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

1/8 tsp. KAL stevia (or sweetener of choice to equal 1/4 c. sugar)

1 c. fresh or frozen cranberries, coarsely chopped

½ c. walnuts, coarsely chopped

DIRECTIONS:   Preheat oven to 350º.  Grease a baking pie plate or quiche dish with coconut oil and set aside.  Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times).  Add the bake mix and sweeteners and stir/pulse until blended.  Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter.  Scrape batter into prepared dish, spreading evenly.  Pop into 350º oven for 35-40 minutes or until center passes a toothpick test.   Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.

NUTRITIONAL INFO:   Makes 6 servings, each contains :

264 calories, 23 g  fat, 9.25 g  carbs, 3.01 g fiber, 6.24 g  NET CARBS, 9.81 g  protein, 97 mg sodium (use a lower carb bake mix without Einkorn flour in it to pull net carbs down)

Chia-Chai Chewies

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These spice cookies will appeal to the chai tee lovers out there and be a hit on your Holiday dessert table.  They will certainly be on my Thanksgiving dessert tray this year.  These are sort of like an cinnamon oatmeal cookie with a “twist”.  Nice thing about them, they just seem to mellow and get tastier every day they sit in your fridge or freezer.  I know there are a lot of ingredients, but it’s why they are so good and  SO WORTH EVERY ONE OF THEM.  These are truly the best low-carb cookie I’ve developed!  I do hope you’ll try this one. 🙂

You might want to add chopped pecans or walnuts to these, but my husband doesn’t like nuts much and I also wanted to post just a basic recipe with the dried prunes (a great raisin replacement for lower carbs).  I have added nutty-tasting hemp hearts (shelled hemp seeds) and some chia seed for the bit of crunch and nutrition these two ingredients bring to these cookies.   The sugar-free honey is essential for these to be chewy, so do not sub out this honey with any other sweetener or you are NOT going to get a chewy cookie (trust me, been there, done that).   This recipe is not suitable for Atkins Induction.  Wait until you are nearing Pre-Maintenance to enjoy these, as they are a little higher carb than most of my cookies, having prunes in them.

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

INGREDIENTS:

½ c. coconut oil (preferably not in liquid form, so do not melt)

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

¼ c. sugar-free honey (I can buy it at Walmart)

4 dried prunes, chopped (DelMonte brand has no added sugar)

1½ c. almond flour

¼ c. + 3 T. hemp hearts

1 T. ground chia seeds (I use 50:50 white and black)

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder (or xanthan gum)

1/8 tsp. salt

½ tsp. baking soda

1 T. erythritol

½ c. granular Splenda or equivalent sweetener to equal ½ c. sugar

2 tsp. my Chai spice blend

VARIATION:  You can just use 2 tsp. ground cinnamon if you are not fond of Chai spice flavors.  Another delicious variation would be to use dried cranberries for the prunes in these.🙂

DIRECTIONS:  Preheat oven to 350º.  Measure all the wet ingredients into a small bowl.  Beat with an electric hand mixer until smooth.  Stir in the chopped prunes and if using nuts, add them now.  In another bowl, measure out all the dry ingredients and stir well.  Slowly add the wet ingredients to the dry and stir until all are uniformly mixed into a solid cookie dough.  It will be pretty thick and stiff if your coconut oil wasn’t liquid.   Form into 24 roughly 1″ balls (I use a scooper to be sure they are all about the same size) and set on parchment lined cookie sheets about 3/4″ apart.  These don’t spread much during cooking.

Pop into preheated oven for about 12-13 minutes.  Ovens can vary, so yours may take a little less or a little more time.  They will be slightly firm to the touch in the center when done, and just beginning to brown a bit on the edges.  Remove and DO NOT REMOVE FROM PANS UNTIL COMPLETELY COOLED.  These are quite fragile when hot and will break apart if not cooled completely before handling.  When fully cool, remove from pans and ENJOY!  Store remainders in a lidded container.

NUTRITIONAL INFO:   Makes 24  2-inch cookies, each cookie contains:

126 calories, 10.9 g  fat, 5.44 g carbs, 2.38 g fiber, 3.06 g  NET CARBS, 3.36 g  protein, 53 mg sodium

Curried Fruit and Sweet Potatoes

Click to enlarge

I’ll just say right up front that this Holiday recipe is probably the highest carb recipe on my website.  Now that I have that unpleasant admission out of the way.  But during the holidays, I’m willing to scrimp on carbs elsewhere so that I can enjoy a dish my entire family associates it with the holiday feasts.  This dish was a favorite of my Dad’s and continues to be a hit with guests whenever I serve it.  Ways you can lower carbs a bit here:  ditch the maraschino cherries and use fresh; ditch the sweet potatoes and use chunks of fresh pumpkin.

This side is a lovely complement to roast turkey, baked chicken, roast duck, goose and other game meats as well.  I usually use Sharwood’s or Sri Lankan curry powder, but any brand will do here.  If you’ve never had curried fruit, I’m certain you’re in for a treat with this. This is not suitable until the “higher-carb fruits” rung of the Atkins OWL carb re-introduction ladder or when you have reached the Pre-Maintenance or Maintenance phase of the plan.

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

INGREDIENTS:

2 T. unsalted butter, melted

1 T. curry powder

Sweetener of choice to equal 1/4 c. sugar

½ tsp. maple extract

1 T. erythritol (or 1 packet stevia)

6 pear halves, natural juice pack, drained & cut in half

4 slices pineapple, natural juice pack, drained and cut into thirds

6 oz. nectarine or peach, sliced (I don’t peel)

10 maraschino cherries (or fresh, pitted)

5 oz. sweet potato, peeled (or fresh, cooked pumpkin chunks)

DIRECTIONS:  Preheat oven to 350º.  Peel sweet potatoes, cut into medium-size chunks and boil in sauce pan for 4-5 minutes only. You just want to half cook them.  Alternately you can use fresh pumpkin chunks instead to lower carbs.  Drain and set aside.  While they are boiling, melt butter in baking dish in oven.  Remove and stir in extract, curry powder and sweeteners. Slice nectarine into the butter/curry mixture.  Add pear quarters and pineapple pieces.  Add whatever cherries you’re using next (pit them if using fresh).  Last add the partially cooked sweet potatoes.  Toss gently with a large serving spoon so as to get some of the seasoned butter to coat each piece.  Pop into a 350º oven and bake for around 35-45 minutes, tossing the fruit in the sauce once during baking.  Serve hot with your favorite roast fowl or game.  Leftovers reheat nicely (I dot with more butter when re-heating).  You’ll be glad to know this dish is one of those that taste even better the second time around!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

124.8 calories, 4.15 g  fat, 22.32 g carbs, 3.23 g  fiber, 19.09 g  NET CARBS, 1.13 g  protein, 16 mg sodium

Judy’s Parmesan Baked Yellow Squash

Judy's Parmesan Baked Yellow SquashI just love yellow summer squash (the slim, soft-skinned variety) and have cooked it a ton of different ways over the years.  But honestly, this recipe is by far the best way I’ve ever eaten it.   It’s so good, I make it often during the Holiday Season!  It goes so nicely with turkey and dressing in my opinion.  This is a recipe of a friend I used to work with years ago.  Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya this is an OUTSTANDING flavor combination.  And the sweet caramelized onions just bring so much to the combo.  I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish.  But you can use whole, grated Parmesan if you prefer. This recipe is OK for all phases of Atkins, Keto and Primal Blueprint programs.

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:

6 yellow summer squash (medium, about 6″ long)

6 oz. yellow onion

1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)

1/2 c. grated Parmesan cheese

Dash of Salt and Pepper

3 T. butter

DIRECTIONS:  Slice onion into thin slivers and saute in butter in no-stick skillet.  Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish.  Turn off heat and let them cool.

Now grease a 9×13 glass casserole pan with butter.  Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit).  This goes together in lasagna-type layers.  First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan.  These will soak up moisture that bleeds out of the squash during cooking.  Now place a single layer of squash slices in the pan.  Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps.  Top with 1/4 of the browned onions.  Next sprinkle 1-2 T. Parmesan cheese.  Repeat these steps until all ingredients are used, ending with onion on top.   Cover pan tightly with foil and bake 30-40 minutes at 350 º.  Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan.  Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown.  Toast top in broiler if need be.  You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.

NUTRITIONAL INFO: Makes 6 servings, each containing:

150 calories, 10.35 g  fat, 9.88 g  carbs, 3.0 g  fiber, 6.88 NET CARBS, 7.2 g  protein, 26 g sodium

Scalloped Zucchini

Scalloped ZucchiniThis cheesy, delicious zucchini will make a wonderful Holiday side dish.  It is so rich and tasty!  My husband dipped up seconds and he rarely does that with vegetables!  This was delicious with baked chicken or would be delicious with grilled steaks or pork chops!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint occasionally.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  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:

12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Eggplant Torte

eggplant-torte-before-slicing-2I’m always fascinated by layered tortes when the chefs press them into terrine pans on television cooking shows.  Thought I’d try it with eggplant last night for dinner.  I used a non-stick meatloaf pan that is extra long (12″ x 4″).  I debated on whether to use spaghetti sauce or a beaten egg-cream mixture and opted for the red this time.  I will be trying the other version soon though. :)  I used “Classico” brand Tomato & Basil spaghetti sauce (6 NC per ½ cup) and used VERY little of it between each layer of the torte to avoid it being “soupy”.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

VARIATIONS:  Omit the pound of ground beef for a more dominant eggplant-tasting dish.  Another variation would be to omit the red spaghetti sauce and use a sauce of 4 eggs beaten with 1/4 c. heavy cream spread between the layers.  You will need to recalculate carbs with these variations.

INGREDIENTS:

12 oz. eggplant, sliced thin 1/8″ thick (allow more time for thicker slicing)

1 lb. ground beef

1 c. low-carb  meatless spaghetti sauce of your choice

1 c. shredded mozzarella cheese

8 basil leaves, chopped

¼ c. shredded Parmesan cheese

DIRECTIONS:    Preheat oven to 350º.  Oil a terrine pan or meatloaf pan lightly and set aside.  Stem and cut the eggplant lengthwise into 1/8″ thin slices (for fastest cooking time).  Set aside.  In a skillet brown the ground beef.  Add the basil and stir until it is wilted.  Remove from heat.

To construct the torte, place a single layer of eggplant slices on the bottom of the oiled pan.  Dot with about 3 T. sauce and spread evenly with the back of your spoon. This is not much sauce, but you do not want this torte to come out soupy, so this is intentional. Top with about ¼ of the meat.  Sprinkle with ¼ c. mozzarella.  Place another layer of eggplant on the top.  Press all down firmly with your fingers to compact.  Repeat with the sauce, ¼ of the meat and cheese.  Place the third single layer of eggplant slices and again press down firmly.  Repeat with the sauce, ¼ of the meat, and cheese. Place the final layer of eggplant on top, the rest of the sauce, the last of the meat and the last of the mozzarella shreds. Press down again to compact the layers.

eggplant-torte-before-slicing-1If you should have any unused eggplant slices,  you can either decorate a final layer as shown (left) if serving to company, save the remaining eggplant for another day’s soup or chop it up for a future casserole.  Sprinkle the top of the torte with the ¼ c. Parmesan cheese and cover tightly with foil.    Bake at 350º for 45 minutes,then remove foil and bake another 10 minutes or until lightly browned on top.  If knife goes into center easily, it is completely done.  Thicker eggplant will require probably 15 more minutes cooking time.    Remove from oven and let sit for 5 minutes before attempting to cut into four equal servings.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

445 calories, 31 g fat, 10.15 g carbs, 3.92 g fiber, 7.23 g NET CARBS, 30.6 g protein, 516 mg sodium

Smokey Gouda Brussels Sprouts

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I created this tasty veggie dish for people like me, quite frankly, who are NOT very fond of this vegetable.  And I succeeded!  I loved this smokey, cheesy rendition of this nutritious vegetable!  And I just don’t say that very often about Brussels sprouts.  We both thorougly enjoyed this and will be making it again.  A lovely side dish for your Holiday table, for sure!  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  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:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, shredded/grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Roaster Oven Turkey

Roasted Turkey (done in a roaster oven)

One year my oven died right before Thanksgiving and my roaster oven was my savior that Holiday.  The new oven wasn’t to arrive and be installed until December.  So I had to roast my Thanksgiving Turkey in my roaster oven that lives out on my patio.    If you don’t own a roaster oven, they are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They also come in handy used outside when the summer heat is oppressive, as it is here in Texas, and you just don’t want to heat up your kitchen or feel that blast of hot air using your regular oven.   They bake beautiful cakes, muffins, cookies, and meats wonderfully.  An added boon, they are getting so cheap, one can be had for under $30 around Christmas time!

I had done a turkey in my roaster oven before on this particular holiday, but probably not in 25 years or so.  But I went about it pretty much as I would for roasting the bird in my regular oven, other than the fact that I covered my wing tips and drumstick tips with foil when I first put it in the oven.  The bird came out delicious, moist and tender.  More moist that my usual conventional oven cooked birds, in fact!   Didn’t get quite as crispy skin, but it was crisp enough.

I used a Riverside turkey on this occasion.  I have cooked them many a time and had good luck with them.  Honeysuckle is another good brand of turkey that cooks consistently.  Frankly, I’ve never had a Butterball come out that I was very happy with, so I just don’t buy them anymore, although I prefer their marketed whole breasts over the off-brands.  Of course, this recipe is suitable for all phases of Atkins, Keto, Primal and Paleo diets alike.

INGREDIENTS:

1  12-13 lb. turkey, thawed (follow chart on wrapper for a larger bird)

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

DIRECTIONS:   Preheat oven to 325º.  Open turkey wrapper and remove bird to a clean sink.  Remove the leg binding gadget.  Remove giblets and set aside for making your gravy.  I only use the neck meat for gravy and my dog usually gets the liver, heart and gizzard in her dinners over a week or so.   I like to eat them; I just don’t like them in my gravy much.

I like to rinse out the inside of the bird.  Pat the exterior dry with paper towels.  Melt the butter in a small saucepan or in the microwave.  Place turkey, breast side up in a pan large enough to hold it.  Baste with the butter all over on the outside and inside with a basting brush, using half the butter.  Sprinkle bird inside and out with salt and pepper.  I cook my dressing outside the bird as I like it to brown.  You can add some chunks of celery, onion and parsley if you like to the cavity, but I do not.  Your call there, but be sure to add those carbs below if you do. Cover wing tips and leg knuckles with foil so they will not burn.

Place pan with bird into the roaster oven, cover with lid and cook, for 1½ hours.  Open oven and baste with remaining butter.  Recover and cook for 1 hour and check for doneness with a meat thermometer in the thickest part of the breast and around the thick leg joint (slowest area to get done).  You want the thermometer to read 170º.  Cook for another 30 minutes or so, checking with thermometer every 10-15 minutes now so as to not over cook.  Remove when it has reached 170º internal temperature. Set on cutting board for 15-20 minutes before attempting to carve to avoid tearing up the meat and all the juices running out.  You want those juices to STAY in the meat.  This turkey should be extremely moist.  Roaster ovens do an incredibly good job at moist heat roasting.

NUTRITIONAL INFO:   I can’t know what pieces or amount you will eat, so I’ll provide some numbers for both white meat and dark meat.

4 oz. dark meat contains:  250 calories, 13 g  fat, 0 carbs, 0 fiber, o net carbs, 31 g  protein and 269 mg sodium

4 oz. white meat, skin eaten contains:  222 calories, 9.4 g  fat, 0 carbs, 0 fiber, 0 net carbs, 32.3 g   protein and 255 mg sodium

Mesquite Cranberrry-Orange Brandy Cake

Click to enlarge

This moist cake can be a marvelous addition to your Holiday celebrations.  It reminds me a little of my grandmothers fruitcake, just not with all the high-carb candied fruit bits.  This cake has been modified several times now and I think I’ve finally gotten the ingredients just about right.  Even my husband thought this cake had a nice texture and deep, rich flavor (thanks to the slight “smoky” taste of mesquite flour).  And trust me, he is NOT a fan of cakes with this much fruit and nuts in them.

Mesquite flour has a hint of a smoky taste to me, although you might not find is so.  This cake is light and fluffy, and not dense at all like traditional fruitcakes.  I think the addition of the oat fiber plays a major role in texture here, so don’t omit that. I order oat fiber from Honeyvillegrains.com.  I order my mesquite flour direct from Casa de Fruta http://store.casadefruta.com/mesquite-sale-c74.aspx.   Nuts.com also carries mesquite flour and this is yet another source:  http://www.mesquiteflour.com/. This recipe is not acceptable until the grains rung of OWL.  This cake was baked in an 8½” x 3″ round silicone cake pan shown below:

INGREDIENTS:

7/8 stick butter (7 T.)

1 ¼ c. granular Splenda

¼ c. brandy

¼ c. DaVinci coconut or vanilla sugar-free syrup

4 beaten eggs

½ c.  coarsely chopped fresh cranberries

2 T.  grated orange rind

3/4 c. chopped pecans

¼ c. unsweetened coconut

2 T. oat fiber

1 3/4 c. CarbQuick bake mix (or Jennifer Eloff’s Gluten Free Bake Mix for gluten-free)

4 T. mesquite flour

1 tsp. baking powder (yes, even though CarbQuick has some in it!)

DIRECTIONS:  Preheat oven to 350º.  Pour brandy over cranberries to soak while mixing up the cake.  Chop nuts.  Soften butter and beat with Splenda until smooth.  Add eggs beating well after each one.  Mix all dry ingredients in separate bowl and slowly add to egg mixture,  Stir well.  Now add in cranberry mixture, brandy and all, and the nuts.  Be sure batter is well-blended.  Pour into a sprayed round, deep cake pan (I used a small silicone sunflower-shaped pan that is about 3″ deep).  Bake in a preheated 350º oven for 50 minutes.  It is done when toothpick stuck in center comes out dry/clean.  Cake will be mounded in the middle at first fall back level as it cools.  Turn cake onto cake plate when fully cooled.  As with most low-carb baked goods, store leftovers in the refrigerator to avoid spoilage.

NUTRITIONAL INFO:  Serves 12, each serving contains:

203 calories, 18 g  fat, 15.75 g  carbs, 9.62 g  fiber, 6.13 g NET CARBS, 6.1 g  protein, 239 mg. sodium

Bourbon-Pecan Cranberry Sauce

cranberry-sauceWhat Holiday feast would be complete without a bowl of fresh cranberry sauce?  Most often I make cranberry sauce in the traditional manner, no frills, as shown in the photo above.  But occasionally, I like to add a touch of Bourbon and pecans, turning it into almost a chutney, which certainly takes it up a notch or two in flavor!  It’s delicious made this way so I hope you try it some time.  It has proven to be very popular with my holiday guests. This recipe is not suitable until you reach  Atkins Phase 2 “OWL”, when alcohol, nuts and berries are permitted.

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

INGREDIENTS:

½ c. water

1 c. fresh cranberries

½ c. granular Splenda (or equivalent sweetener of choice)

½ stick cinnamon or ¼ tsp. ground

1½ tsp. orange zest/peel

1 T. bourbon

½ c. (about 20 halves) pecans, coarsely chopped

DIRECTIONS: Cook all ingredients but the nuts over medium heat until all berries’ skins have popped open.  Remove from heat, stir in the nuts and chill until ready to use.  Remove and discard cinnamon stick just before serving.

NUTRITIONAL INFO: Makes about 2 cups or 16 servings.  Each serving has:

16 calories, 1.28 g fat, 1.03 g carbs, 0.48 g fiber, 0.55 g NET CARBS, 0.19 g protein and negligible sodium

 

Einkorn Sausage Balls

Einkorn Sausage-Cheese Balls

This is an ever-popular Holiday appetizer that never goes out of style or favor with your holiday guests.  And they are so easy to make ahead, heat and serve.  I have another Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball.  But I like this one a bit better and it’s easier to put together, with fewer ingredients.  This recipe features my convenient homemade Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick) and have come up with what I think is an even tastier, more moist Sausage-Cheese Ball.  And this improved recipe only rings in at 1.76 net carbs per ball.  Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients.   These are not suitable until the grains rung of the carb re-introduction ladder of Phase 2 OWL.  They are OK for Keto diets if you can fit them into your daily carb limits.  They would be totally unacceptable for Primal-Paleo due to grain.

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:

12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (or other low-carb or gluten-free bake mix of your choice)

DIRECTIONS:  Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture.  When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned.  Remove to paper towels to drain off any excess grease (mine had none actually).  Serve warm and ENJOY!

NUTRITIONAL INFO:  Makes 30  1″ balls, each sausage ball contains:

95 calories, 7.81 g  fat, 2.4 g  carbs, .64 g fiber, 1.76 g  NET CARBS, 4.82 g  protein, 81 mg sodium

Eggplant-Sausage Stuffing

Eggplant-Sausage Stuffing

Since Thanksgiving is just around the corner, I thought I’d share one of my more unusual stuffing recipes with my readers.  The addition of eggplant, which serves as some of the “bread” here, really makes stuffing moist, but it does add a few carbs.  This recipe never fails me and for those not a big fan of eggplant, this seriously doesn’t taste like there is eggplant in it.

Hubs asked for asparagus but I didn’t have fresh asparagus on hand.  Luckily I found 1 can of spears in the back of the pantry I didn’t even know I had. Apparently HE bought them!  He actually prefers canned asparagus!  Not me, but hey, we all have our quirks. That one is his.  This stuffing would also be delightful to stuff pork chops with, or to serve alongside a lovely pork roast! This recipe is not suitable for Atkins Induction because of the almonds in the bread.  If still on Atkins Induction, use four OMM’s (one minute flax muffins) to make this recipe Induction compliant.  Be sure to recalculate the carbs if you make that change.  This stuffing freezes 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.  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 c. butter, unsalted (1 stick)

6 oz. onion, chopped

8 oz. celery, chopped  (preferable with leaves if you have center stalks)

9 oz. eggplant, peeled & diced to ½-5/8″

½ c. chopped parsley

3 tsp. homemade poultry seasoning (or whatever kind you have on hand)

¼ tsp. coarse ground black pepper

3 oz. pork sausage  (more if you like)

7 slices of my Gluten-Free Focaccia

2 eggs, beaten

1-1½ c. homemade chicken broth

DIRECTIONS:  Bake the focaccia bread by that recipe’s directions. Preheat oven to 350º.  Liberally butter a baking dish, preferably non-stick if possible, as stuffing is inclined to really stick to its pan. Set aside for now.

Melt the stick of butter in a large non-stick wok or skillet.  Add onion and celery and saute on high heat until half tender and onions are beginning to caramelize.   Add the cubed eggplant and continue to saute until it, too, is half tender.  Break up the sausage into the mix and continue stirring until it is browned and eggplant is getting quite tender now.  Add parsley, seasonings and stir well. Remove from heat.  Break up the bread coarsely into the pan on top of the vegetable-sausage mixture.  Beat in the 2 eggs and add 1 cup of the broth.  You want this mixture quite wet, about like oatmeal. Only add the other ½ c. broth if needed to make the mixture quite wet.    Spoon into your greased baking dish and pop into 350º oven to bake for about 30-35 minutes and nicely browned on top.

NUTRITIONAL INFO:    Makes eight (approx. ½ c.) servings, each contains:

314 calories, 25.8 g  fat, 7.63 g  carbs, 3.32 g  fiber, 4.31 g  NET CARBS, 14.6 g  protein, 32 mg sodium

Einkorn Buttermilk Biscuits

einkorn-buttermilk-biscuits

My latest biscuit experiment came out delicious!  The hubs said he really liked these.  I decided to see what a little Einkorn flour would bring to my new Buttermilk Biscuits recipe posted last week.  I’m pleased with the results!  The texture didn’t change dramatically, and they took a wee bit longer to cook, but I love the added buttermilk taste of these!  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.  With the addition of the Einkorn flour, these are certainly not my lowest carb biscuits.  So browse my other biscuit recipes if you are looking for a lower carb count. I have a number of them now.🙂

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

INGREDIENTS:

1 3/4 c. CarbQuik bake mix

1/4 c. Einkorn flour

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 16-18 minutes. Watch them closely after the 12 minute mark, as ovens do vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

143.5 calories, 12.9 g fat, 11.08 g carbs, 5.17 g fiber, 5.91 g NET CARBS, 7.2 g protein, 307 mg sodium

Mashed Cauliflower

mashed-cauliflowerI can’t believe I have been managing this blog since mid-2009 and I have never posted my Mashed Cauliflower recipe!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice addition to my Holiday posts this week.  I only recently discovered a way to really firm up this ever-popular dish with low-carbers.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from if you do not know this factoid.  I purchase mine at Netrition.com.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.

This recipe is suitable for all phases of Atkins and Keto diets.

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

INGREDIENTS:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

¼-½ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top.😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

Einkorn Dinner Rolls

Einkorn Dinner Rolls (2)

These will make a lovely addition to your Holiday feast this year.  I often double this recipe and make a loaf as well as a batch of rolls.  This freezes nicely. :)  They are my best low-carb dinner rolls to date and now my go-to recipe!  Soft inside; slightly chewy crust and a marvelous flavor.  And they rose up nicer than any I’ve made before!

My Inspiration for these is a bread recipe of Maria Emmerich.  I made several changes and am quite pleased with my results. My husband even said these were quite good hot out of the oven with butter, and he’s hard to please with low-carb baked goods.  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 an ancient form of wheat, that has not been hybridized.  I use only the tiniest amounts in recipes as it brings so much texture and flavor for little added carbs.  This recipe is not suitable until you are near goal weight (Pre-Maintenance on Atkins).

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 and press on some of my 8-Seed Blend on the 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

Chipotle-Lime “Sweet Potatoes”

Chipotle-Lime Sweet Potatoes

In keeping with my Holiday Recipe Posts I want to share the best sweet potato recipe I have EVER had.  I  clipped a high-carb recipe out of the Houston Post many years ago, but I have low-carbed it so that I can now have this heavenly dish without breaking my daily carb bank.  I have personally never been very fond of sweet potatoes, unless baked into pies, cakes and muffins.  But ever since finding this recipe, I just love them!  Wouldn’t even consider a Thanksgiving or Christmas celebration without these.  It’s so good, I make this recipe year-round now.

These are certainly NOT your granny’s sweet potatoes!  Chipotle peppers are highly smoked jalapenos and taste nothing like green jalapeno peppers, in my opinion.  They, in combination with the lime zest, add a most unique “smokey twist” to an ever-popular vegetable most commonly seasoned with orange rather than with lime.

My late brother was an Executive Chef at Top of the Mark in San Francisco for a number of years and when I served these to him one Christmas, he just raved on and on!  He went on to serve these often to his own dinner guests and said he always got the same positive reaction.  In substituting freshly baked pumpkin for sweet potatoes, you tremendously lower the carb count per serving without changing the flavor much at all actually.  This time of year, small pie pumpkins are so plentiful, but if you can’t get fresh pumpkin, for whatever reasons, I recommend substituting in butternut squash.   Not quite as good, but fairly close I think.  Whatever you do, DO NOT use acorn squash (which tasted awful in these).  Also, do not use canned pumpkin, which just doesn’t look too good visually or taste the same for some reason.  Been there; done that.  You simply will not end up with the same dish.

I find this dish is particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, BBQ, baked ham and of course Christmas or Thanksgiving turkey. The flavor combination here is a real winner!  To make this dish Atkins Induction acceptable, I have substituted 100% fresh cooked pumpkin flesh for the sweet potatoes.  Can hardly tell it isn’t sweet potatoes, other than the color is more golden than orange (why I add red food coloring).  Absolutely DO NOT SUBSTITUTE CANNED PUMPKIN in this recipe or you are going to be extremely disappointed.  Just not the same dish.  Once you reach the starchy veggie rung of OWL and can afford a few more carbs,  I would recommend using just 1½ lb. pumpkin and adding 1 lb. cooked, mashed sweet potato (2 medium) for both flavor, color and a much creamier texture.  You will of course need to adjust nutritional info if you make that change as my numbers are for pumpkin only.

This dish (many savory pumpkin dishes, in fact) does not freeze too well.  As a matter of fact, in my opinion, pumpkin flesh does not freeze well in bulk either, as its water separates out in the bottom of your baking pan upon thawing.  That can really ruin the texture and appearance of some dishes.  More than once has this happened to me and ruined my favorite baked pumpkin dishes when serving to company!  If you freeze cooked, cubed pumpkin, I highly recommend draining awhile in a sieve over the sink before using in recipes.  Even when you do this, I have had it just keep on bleeding out more water after constructing the recipe and baking.  Totally spoils it for me, so I just avoid freezing pumpkin period! Pumpkin baked goods, on the other hand, freeze beautifully.  Go figure!

This recipe appears in Vol. 1 of Jennifer Eloff’s latest cookbook series, LOW CARBING AMONG FRIENDS.   I hope you’ll click the link to their Facebook page and take a look at a sampling of the recipes that await you in this 5-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented chefs…..some of the best on the web, including George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

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

INGREDIENTS:

2½ lb. cooked fresh pumpkin

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

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

½ c. sugar equivalent of your favorite sweetener

1 tsp. maple extract (or 2 T. sugar-free maple syrup)

1 tsp. cinnamon

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

OPTIONAL:  2-3 drops red food coloring to achieve orange color

DIRECTIONS:  Cut off stem and cut a small 4-4½ lb. pie pumpkin in half.  Remove seeds (you can roast them for snacks if you like) and turn cut side down into baking pan.  Fill pan with 1″ water and bake pumpkin at 350º until tender when fork is stuck into it (about 45 minutes).  Remove and cool enough to handle.  Scoop/scrape  the pumpkin flesh out of skin/shell and weigh. Should yield about 2-2½ lb. flesh.  Save (but do not freeze) any overage for some other use or a second batch of these, as you are GOING to want more when your guests have made them disappear.  Whip pumpkin with electric mixer or food processor to get it as smooth as possible.  Add all remaining ingredients except chipotle peppers. For the holidays or very special occasions, I will bake 2 medium sweet potatoes, scoop out flesh, mash and add also for richer flavor, but I don’t do this for everyday consumption as it ups the carbs quite a bit.  I have not included this special occasion change in the numbers below.

These little chipotle peppers (smoked jalapenos) are very HOT, so special handling is recommended.  Either wear plastic gloves (homemade  “sandwich bag gloves” will do) or be sure you wash your hands well after handling.  Take 1 chipotle pepper (about 1½” long) out of the can.  Stem, rinse, remove seeds and ribs with a knife.  Finely mash/chop the pepper almost into a puree on a flat wooden board.  Add in small increments to the pumpkin mixture, tasting as you go to be safe, and stir well.  Let it sit a few minutes and taste again to see if hot enough for your palate.  You don’t want to get this dish too hot, but a little tingle on the tongue is what you’re looking for.  If you want even more smoky taste or a spicier dish, carefully repeat adding ¼ pepper at a time, re-tasting after each addition so you don’t overdo the “heat” level.   TIP:  If you always add hot peppers in stages, tasting as you go, to all your recipes with fully-cooked ingredients, you will never ruin an entire batch getting a dish too hot (I did one time).   Never lose sight of the fact that individual peppers in the same can can vary widely in size and how hot they are, and that not everyone likes things as hot/spicy as you do.  Just sayin’.

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

NUTRITIONAL INFO:  Serves 8, each serving contains: (using pumpkin alone, no sweet potato!)

114 calories, 7.6 g  fat, 12.0 g  carbs, 4.0 g  fiber, 8g net carbs, 2.0 g  protein, 121 mg. sodium

Green Bean Casserole

Green Bean Casserole

In keeping with my Holiday Recipe posts, this tasty recipe is my best green bean casserole attempt to date.  My husband even said “This one is your best so far”!   So I make this version exclusively now.

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂

I also used her homemade Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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.phpDISCLAIMER: 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:

3 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories, 18.3 g fat, 9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS, 10.3 g protein, 294 mg sodium

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe is so good, I serve it at almost every holiday celebration now.  It was inspired by one I saw in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese as it doesn’t melt easily (why it is mixed into the dish here rather than being spread on top).  But once it DOES eventually melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

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

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. Smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to garnish the top and enhance flavor.

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

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

190.3 calories, 15.22 g  fat, 6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS, 8.77 g  protein, 312 mg  sodium

Sherry-Pecan-Bacon Stuffing

wild-rice-stuffing-horiz-a-1600

Photo courtesy of Hank Shaw on Simply Recipes (cranberry and mushroom variation)

It’s getting closer to Thanksgiving so I have begun to post my favorite holiday recipes over the next few weeks.  I don’t discriminate and often prepare these for Christmas feasts as well.  This particular stuffing is a low-carb modification of famed Chef James Beard’s wild rice stuffing I’ve been making for many, many years.  It is outstanding with with venison, wild game, roasted chicken or turkey.  The inspirational recipe is made with 2 cups of cooked wild rice, so clearly not for those still in Atkins Induction. However those in Atkins maintenance who can eat such things, could certainly make this using a quality wild rice.  Admittedly, these modifications make my low-carb version a little different, but not so much as you might think.  I sometimes compromise and use half bread cubes with half wild rice and I get the best of both worlds without too many carbs for a once-a-year treat. 🙂

This dish is not acceptable before the grains rung of OWL as written.  You could sub in a Muffin in a Minute toasted for the Artisan Flatbread and have this at the nut rung of OWL. I do not stuff my turkeys, but prefer to bake my stuffing in a separate pan so the top can get toasty.  The toasting of the sherry-soaked bread cubes  is essential to the  overall taste and texture of this dish.  When I was in high school, I’d always pick those out and eat them, as I carried the dish to the dining room table.  Annoyed my mother to no end.  But they were sooooo good!  A lush at 17, yet ironically I hardly drink at all as an adult.  I DO cook with wine a great deal, however.

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

INGREDIENTS:

½ c. sweet onion, chopped

½ stick unsalted butter

1 lg. stalk celery, chopped

2 c. jicama, peeled and grated

¼ c. parsley, chopped

½ c. pecan halves

4 slices bacon, coarsely chopped, cooked and drained

¼ tsp. dried tarragon

¼-½ black pepper

2 c. Artisan Flatbread, cubed and toasted (or 1 c. bread + 1 c. cooked wild rice)

4 T. sherry

HOLIDAY VARIATION:  Add a few dried, sugar-free cranberries or mushrooms to the stuffing

DIRECTIONS:  Make Artisan bread per that recipe’s instructions in a 13×15″ pan.  Cool and cut into 12 “slices”.  It should take two slices to produce the required 2c. of cubes. Put remaining slices into a gallon zip-lock bag and store your refrigerator for sandwiches or whatever.  BTW this makes great bread for serving with Italian foods.  It keeps very well in the fridge, too.  Toast the 2 c. of cubes on the same pan in your oven, stirring several times as they dry out and get toasty.

Coarsely chop up and fry bacon in a skillet. If you have one, doing this in a large wok will eliminate the need to transfer to a large bowl later (saves on dirty dishes).   Drain bacon on paper towels.  Pour off grease for another use.  Now melt butter in same skillet/wok and saute the onion and celery until tender.  Next add grated jicama and continue to saute until jicama is tender.  Add parsley, tarragon and pepper and stir well.  Turn off heat and pour mixture into a large bowl, if required, to facilitate stirring.  Mix sherry with water.  Bunch the bread cubes together on their baking sheet  and drizzle the sherry water  over them, tossing once, trying to be sure each cube gets a bit of the liquid and that all liquid is absorbed.    Now add the bread cubes and pecans to the veggie mixture and give it a final stirring to blend all ingredients.

Grease a large casserole dish with butter and pour dressing into the pan.  If you can afford the calories, dot with 2 T. butter.  Bake at 350º for about 20-30 minutes until bread cubes on top are toasted a bit.

NUTRITIONAL INFO: Serves 6, each serving contains:

230 calories, 20g  fat, 6.17g  carbs, 2.67 g  fiber, 3.5g NET CARBS, 4.6g  protein, 195 mg. sodium

Coconut Pie

Coconut Pie

This delicious pie can be made with a sweetened whipped cream topping, with a baked meringue topping, or simply served with a low-carb vanilla ice cream.  We prefer a whipped cream topping, so that’s what is shown above.  The nutritional information below is for the crust and coconut custard filling only.  Add whatever topping you decide to put on this.  This coconut custard can also be made without a crust by baking the filling in a buttered dish.  If making crustless as a custard, I would think it better served warm.  :)  This recipe is not suitable until the nuts rung of the Atkins OWL phase.  I used to be able to get my Coconutti extract at Kroger, but as we don’t have one here, I have to order direct from Select Products.

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 recipe Peggy’s “Flour” Pie Crust

½ c. + 2 T. heavy cream

1 c. unsweetened coconut milk

½ c. erythritol

Liquid sweetener equivalent to ¼ c. sugar

7 beaten eggs

1 tsp. Coconutti extract (or 1 tsp. regular coconut extract + few drops of vanilla)

2 T. coconut butter (I use Artisana brand)

½ c. (1.5 oz) unsweetened coconut + 1 T. toasted for garnish

1/8 tsp. salt

DIRECTIONS:   Make pie crust per that recipe’s instructions and place into a glass pie plate.  Set aside while you make the filling.  Preheat oven to 350º and toast 1 T. coconut flakes on a pan for 3-5 minutes at 350º.  Place coconut milk, cream and erythritol in a saucepan and heat just to a boil and remove from heat.  Stir in Splenda, coconut extract and salt.  In a medium mixing bowl, beat the eggs well and add the coconut butter.  Add 1 cup of unsweetened coconut flakes (all but the 1 T. you toasted for garnish).  Slowly stir the coconut milk/cream mixture into the egg mixture and blend well.  Pour the filling your pie shell (it will be very full) and carefully set into the hot oven. Bake for approximately 1 hour or until the center is firming up to the touch and a knife stuck into the center comes out clean.  This filling will dome up incredibly during baking, so do not be alarmed.  It will fall level with the crust when done and it cools.  If you plan to make a meringue, do so according to your recipe directions.  Spread meringue atop the pie, and bake as instructed.  If using a whipped cream topping, chill pie COMPLETELY before adding the topping. This pie should be stored in the refrigerator.

NUTRITIONAL INFO:  Makes 8 servings, each contains: (does not include whipped or meringue topping)

327 calories, 30.8 g  fat, 14.46 g  carbs, 8.63 g  fiber, 5.83 g  NET CARBSs, 10.33 g  protein, 195 mg sodium

Peggy’s Texas Chili

Peggy's Texas Chili

Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches.  This recipe makes 8 large bowls.  The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction.  If you omit the beans, as many may prefer, this chili recipe is perfectly OK for Atkins Induction!  I’ve never had a die-hard Texas back away from my chili, so I hope you’ll give this one a try.🙂

You non-bean chili folks, here’s one reader’s story I think you’ll appreciate:

It cracks me up every time I hear someone say that real Texas Chili doesn’t have beans and/or tomatoes in it. My granddaddy was a true old world cowboy, he did one of the last real cattle drives from South Texas up into Nebraska and I well remember him talking about the food that their “Texan” Cookie served and chili WITH beans was a mainstay on the trail. Tomatoes were added when available.

I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion.   Of course, you can change the peppers called for herein, if you can’t get some of them, but in doing so, you will definitely change the final flavor.

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  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

Here are some pics of the peppers I use in my chili:

Ancho

Guajillo

INGREDIENTS:

Serrano

3 lb. ground beef

4 oz. onion, chopped

6 cloves garlic, minced

2   4 oz. cans chopped green chiles

1  10 oz. can tomatoes with green chiles (I use Rotel mild)

1  14.5 oz. can diced/crushed tomatoes, no-salt

3 c. water

1 T. chili powder (I use ½ Bolner’s Fiesta and ½ Chimayo pictured below right)

½ tsp. ancho chili powder (or ¼ dried ancho pepper, seeded, chopped) 

2 tsp. ground cumin

1  dried Guajillo chile pepper, seeded and chopped

1 Serrano pepper, seeded and chopped (or Jalapeno pepper)

2 tomatillos, skin removed and chopped

1 c. cilantro, chopped

1 oz. tomato paste

1  14.5 oz. can Eden Black Soy Beans with liquid (optional, OMIT for Induction)

DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot.  When done, add all remaining ingredients.  After the chili comes to a boil, reduce fire to lowest setting, cover tightly and simmer for 1-2 hours (the longer the better, so the tomatoes literally cook apart into the liquid).  Stir often to avoid scorching on the bottom of the pan.

NUTRITIONAL INFO: Makes 8 servings, each contains:  (these numbers include the optional beans, as I don’t care for chili without them)

540 calories, 32 g  fat, 10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS (less without the beans), 49.5 g protein, 935 mg sodium

English Muffin

English Muffin

This is my lowest carb English muffin experiment to date.  It sure toasts nicely and psychologically allows me to feel like I’m having an English muffin.  The flavor is nice, especially with jam.  I tried to take my picture so you could see the inside texture well.  The air bubbles brought about with the addition of baking powder really do facilitate crisper toasting and promote the resemblance of a flour-based English muffin, I think.  These would not be suitable until the OWL phase of Atkins since they have almond flour.  **For you recipe tweakers…….do not substitute coconut flour in this recipe.  I did one that way and it was hard as a rock, didn’t toast so well, and not very good flavor-wise either.

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 T. melted butter, unsalted

1 large egg, beaten

pinch salt (omit if using salted butter)

1 T. almond flour or meal

1 tsp. oat fiber   (Available at Netrition.com.  Substitutions will result in higher carbs; omitting will render a different texture muffin)

1/2 tsp. baking powder

1/8 tsp. psyllium husk powder (optional for slightly chewy muffin)

DIRECTIONS:   Melt butter in microwave in a small round bowl.  I used a 4″ ceramic ramekin.    Beat in the egg until smooth.  Add dry ingredients and beat until batter is smooth. Microwave on HI for 2 minutes.  Tip muffin out onto cutting board and carefully slice in half laterally.  Toast to desired brownness and butter or serve with your favorite no-sugar jam or fruit topping.  My picture is shown with sugar-free blackberry jam.

NUTRITIONAL INFO:   Makes 1 English muffin which contains:

294 calories, 27 g  fat, 7.4 g   carbs, 4.6 g fiber, 2.8 g  NET CARBS, 10.9 g  protein, 217 mg sodium

Thai Chicken-Pumpkin Soup

Click to enlarge

When there’s a chill in the air I find myself wanting things made with pumpkin.  It’s also a time of year I love making new soup recipes.  For this delicious soup, I just need a couple things in my pantry.  I use Sam’s “Daily Chef” canned chicken meat as it only has chicken, salt and water in it.  No modified food starch or other junk ingredients.  I always have some homemade chicken stock in my freezer, so this is an easy lunch for me.  This soup came out quite tasty and it turns out it’s very nutritious, too.  I went for a Thai flavor today.  GOOD choice for my key ingredients!  This recipe isn’t suitable until you reach the nuts and seeds rung of Atkins Phase 2 OWL carb ladder.  It is perfectly suited to other Keto diets and Primal-Paleo as well.

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

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

INGREDIENTS:

1  15-oz. can pumpkin puree (do not use pumpkin pie filling!)

1  13.5-oz. can coconut milk

3 c. homemade chicken broth

¼ c. packed, chopped fresh cilantro

¼ tsp. salt

Dash black pepper

¼ c. green onion, finely chopped

1 tsp. Thai Red Curry Paste (or to taste)

1 tsp. coconut aminos or low-sodium soy sauce

½ tsp. Thai fish sauce (I use Thai Kitchen found at Walmart)

2 cloves garlic, minced

1  13 oz. can chicken breast meat (with broth)

Sprig of fresh cilantro or my 8-seed Spice Blend

DIRECTIONS:   Basically, place all ingredients into a large soup pot, stir well and bring to a boil and then lower heat.  Simmer for 15-20 minutes.  Although not absolutely necessary, use a stick blender to puree the soup if desired.

NUTRITIONAL INFO:  Makes five 1½ c. servings, each contains:

273 calories, 19.2 g  fat, 10.2 g  carbs, 2.6 g  fiber, 7.6 g  NET CARBS, 13.66 g  protein, 432 mg sodium

519 mg potassium, 97% RDA Vitamin A, 39% copper, 55% iron, 19% magnesium, 41% manganese, 22% niacin, and 21% phosphorous  (nice nutrient profile on this one)

Porcini-Portobello Braised Chicken

porcini-portobello-braised-chicken

Oh my goodness, did my husband ever like last night’s dinner creation.  If the way to a man’s heart is through his stomach, I locked it up last night.  This recipe is a little on the carb-y side as I added 1½ cups  AlDente brand “Carba Nada” low-carb fettucini noodles to the pan.  They soaked up the the rich broth flavors quite nicely.  Clearly that makes this recipe unsuitable for Atkins Induction.  But you could certainly cook some zucchini noodles on the side for a lower-carb option and enjoy this dish once you get to Phase 2 (due to the wine, which is not allowed until Phase 2).  You could even go a step farther and substitute more chicken broth for the wine and enjoy this during Induction Phase!  Won’t be quite as good, but doable early in the diet.  :)  This dish has stellar flavor and I hope my readers will try it sometime.  We both have always enjoyed the flavor affinity of wine and thyme on chicken and beef dishes.  And this is yet another wine + thyme success. 🙂

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

INGREDIENTS:

5-6 dried Porcini mushrooms, rehydrated in very hot water

2 large chicken breasts (or choice of chicken pieces for 4 portions)

¼ tsp. each coarse black pepper, salt, Spanish paprika and onion powder

2 T. unsalted butter

1 T. olive oil

3 oz. onion, slivered or chopped

2 cloves garlic, minced

4 oz. can sliced mushrooms, drained of liquid

1 c. chicken broth (-preferably homemade)

½ c. dry white wine (I used Chardonay)

1 tsp. dried thyme leaves (1 T. fresh, chopped)

¼ tsp. xanthan gum (or your favorite thickener)

1½ c. raw AlDente “Carba Nada” egg fettuccini noodles”  (about 1/3 of bag) [or use 4 c. zucchini noodles]

DIRECTIONS:  Soak the Porcini mushrooms in a small bowl of very hot water for about 30 minutes or until soft.  When soft, slice them, cutting away any tough stems.  Boil the Carba Nada noodles in a medium saucepan until tender but not quite done.  Drain water off noodles and set aside while you prepare the main dish.  Butterfly the chicken breasts so they will cook faster and to create 4 portions of meat.

Mix the black pepper, paprika and onion powder on a paper plate.  Sprinkle the chicken pieces on all sides with the spice mixture.  Heat a large skillet over high heat, melting the butter and oil together.  Sear the chicken pieces on all sides until golden (it will not be done yet).  Remove chicken temporarily to a plate.  Add the onion slices to the skillet and allow it to caramelize in the hot oil.  When the onion is softening and browning, next add the drained canned mushrooms, garlic, chicken broth, wine and thyme to the pan.

Bring to a boil and immediately lower heat to lowest setting so the contents of the pan are just simmering.    Whisk in the xanthan gum and let it begin to thicken for a couple minutes.  Gently stir in the partially cooked, drained noodles (if using), replace the chicken on top, cover pan with a lid and simmer for about 30 minutes on lowest heat possible or until chicken is done and noodles have absorbed most of the liquid (internal temp of 170º).   Remove lid and let dish breathe and moisture to evaporate from atop the chicken.  If substituting zucchini noodles, prepare those while the main skillet is in this final stage of cooking and add their value to the lower nutritional numbers below.   Serve with a nice green salad and enjoy!

NUTRITIONAL INFO:    Makes 4 servings, each contains (calculated using chicken breasts):

With Noodles:  412 calories, 19g fat, 13.75 g carbs, 4.27g fiber, 9.38g NET CARBS, 39.8 g protein and 714 mg sodium

Without Noodles:  377 calories, 18.5 g fat, 7.75 g carbs, 2.87 g fiber, 4.88 g NET CARBS, 36.8 g protein, 709 mg sodium

RECIPE CORRECTION: Buttermilk Biscuits

buttermilk-biscuits

CORRECTION TO MY RECENTLY PUBLISHED BUTTERMILK BISCUITS RECIPE:  Thanks to a quick reader’s trial, I have just realized a mistake in my original recipe posted earlier this week.  The recipe is reprinted in full below, showing the correction of 2 cups of CarbQuik (not 1 c.). Please make this correction to your printed copies or reprint the copy below showing the correct amount of CarbQuik.  I apologize if this error caused anyone else inconvenience or a failed batch.

These came out delicious!  The hubs said he really liked them.  I wanted the taste of buttermilk in a biscuit and had not tried that to date.  I’m pleased with the resulting biscuits, which are not grainy, crumbly or dense like so many low-carb biscuits.  These are actually pretty light.   This recipe was inspired by one posted by “EnglishLit” on Low Carb Friends forums.  I have changed it up quite a bit, but the basic flour she begins with is unchanged in this version.  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.

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

INGREDIENTS:

2 c. CarbQuik bake mix

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 12-15 minutes. Watch them closely after the 12 minute mark, as ovens vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

127.4 calories, 12.9g fat, 8.58g carbs, 5.46g fiber, 3.12g NET CARBS, 6.7g protein, 307 mg sodium

Spaghetti Squash with Italian Sausage

spaghetti-squash-with-italian-sausag

A delightful new stuffed spaghetti squash graced our dinner table last night. It was creamy yet not too heavy.  The overall flavor is Italian with the Italian Sausage in it.  But you can substitute regular breakfast sausage and totally change the flavor outcome.  Unless you grow them yourself, it’s very hard to get small enough spaghetti squash to make a half shell serve just one person.  So in this recipe, each half serves TWO people.  :)  This delicious and very filling dish will make your family smile and ask for an encore performance!  This dish is suitable for all phases of Atkins, Keto and Primal diets but would not be acceptable for Paleo due to the two cheese in it.

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

INGREDIENTS:

1  medium spaghetti squash (or 2 small 5-6″ small ones if you can find them)

12 oz. mild Italian Sausage, removed from casings (preferably homemade)

2 oz. onion, chopped

1/3 c. red bell pepper (coarsely chopped)

2 oz. cream cheese

½ tsp. dried oregano leaves

2 T. parsley, chopped

Dash each onion and garlic powder

1 c. shredded mozzarella cheese

VARIATION:  Use “regular” breakfast sausage instead of Italian sausage for a distinct flavor change.  Using “Hot” sausage or “Hot” Italian sausage will also change things up considerably, but be careful there. 🙂

DIRECTIONS:   With a large kitchen knife, cut the spaghetti squash in half lengthwise, place cut-side down in a baking dish with ½” water.  Microwave on HI for 13 minutes.  Remove and cool a bit for handling.  With a fork, scrape out the squash threads onto a paper plate or bowl.  You will be using 2-2½ cups of the threads for this recipe and reserve the rest for some other use.  Preheat oven to 325º.  Set the shells (used as bowls) onto a baking pan or dish.

Remove the sausage from the casings and place in skillet over medium-high heat to brown, crumbling it up with your spatula as it cooks.   Add the onion and red bell pepper and cook until they are tender.  Stir in the cream cheese until it is melted and uniformly distributed.  Add onion and garlic powder as well as the oregano. Stir well.  Add about 2 cups of spaghetti squash threads and stir well.  Only add more if you think you need more to fill up your hungry family, but be sure to recalculate the nutritional info if you increase the squash.  Spoon the mixture into the two large shell halves (or 4 smaller ones).  Top each portion with and equal share of the mozzarella cheese.  Pop the pan into a 325º oven for 30 minutes to blend flavors and melt cheese.   Serve with a nice green Italian salad.

NUTRITIONAL INFO:   Makes 4 servings.  With 2 c. squash threads, each serving will contain:

473 calories, 38 g fat, 9.55 g carbs, 1.8 g fiber, 7.75 g NET CARBS, 23.9 g protein, 465 mg sodium

Induction Chicken and Dumplings

Click to enlarge

Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  Just what you need on a chilly day.  A cyber friend said it is snowing today where she is this week!  So I thought I’d repost this Phase 1 recipe for those just starting out on their low-carb program can also enjoy this winter.  It’s a marvelous use of Oopsie Rolls and I was astounded they held up to 20 minutes of broth simmering!  The spongy, egg-like quality of Oopsie Rolls is just perfect for this application.  You can also cut the rolls up into smaller pieces for adding “dumplings” to other soups at the last minute.   :)   If you want to double or triple this recipe, it definitely freezes well.

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

INGREDIENTS:

1 chicken breast (large, about 8 oz.)

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

3 drops yellow food coloring (optional)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube

Dash black pepper

2 Oopsie Rolls (also called Improved Revolution Rolls)

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.  Break or cut up rolls into quarter-sized “dumplings” 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 to thicken.  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

Shrimp-Stuffed Eggplant

Shrimp Stuffed Eggplant

One of my favorite ways to serve eggplant is to do a meat stuffing.  Seafood and eggplant go so well together, this is by far my favorite recipe.  This dish is a bit higher in net carbs than most of my dishes, but it packs so many nutrients into these little packages, it’s worth every single carb.  A good bit of your daily veggie requirements in one meal!   This dish is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you leave off the Parmesan.  You can eat the entire thing, too, filling and shell.  The shell will be so tender by the time it’s done you won’t find it offensive at all!

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

INGREDIENTS:

10 oz. peeled shrimp, cut into thirds

1 whole 10 oz. eggplant, stem cut off

3 T. unsalted butter

1 c.love minced garlic

2½ oz. each onion, celery and red bell pepper, chopped

1/3 c. chopped parsley

2 slices bacon, chopped

10 drops Tobasco (or 2-3 shakes of cayenne pepper)

¼ tsp. my Seafood Spice Blend (optional)

1/2 Flax Sandwich Bun, crumbled (or 1 T. flax meal + 1T. water)

1 T. Parmesan cheese, grated, for topping

DIRECTIONS: Preheat oven to 375º.  Fill baking dish with ½” water.  Cut eggplant in half lengthwise and place cut side down in water.  Bake for about 30 minutes until flesh is tender.  Cool slightly, carefully scoop out pulp, leaving about 1/4″ flesh attached to skin for better support of the filling.  Try not to tear/cut outer skin when scooping out the pulp.  When cool, chop the scooped out eggplant pulp and set aside.  Pour off any remaining water from the baking dish, lightly grease and place the empty shells right back in the same pan.

Brown the bacon in a skillet over high heat.  Drain off bacon grease for other use.  Melt butter in the skillet and add garlic, chopped onion, celery and red bell pepper.  Saute until vegetables are tender.  Add parsley, spice blend, Tobasco and the crumbled sandwich bun.  I also like to add a shake or two of cayenne pepper.  Add chopped eggplant pulp, shrimp and stir well.  Fills shells (will be mounded quite a bit), sprinkle with Parmesan cheese and bake at 350º (lowering the oven from where it was baking the eggplant halves) for about 30 minutes.  Serve with a nice green salad.

NUTRITIONAL INFO: Serves 2 adults.  Each stuffed half contains:

513 calories, 31.5 g  fat, 19.3 carbs, 8.35 g  fiber,  10.95 g  NET CARBS, 40.8 g  protein, 571 mg sodium

Buttermilk Biscuits

buttermilk-biscuitsWell these certainly came out delicious!  The hubs said he really liked them.  I wanted the taste of buttermilk in a biscuit and had not tried that to date.  I’m pleased with the resulting biscuits, which are not grainy, crumbly or dense like so many low-carb biscuits.  These are actually pretty light.   This recipe was inspired by one posted by “EnglishLit” on Low Carb Friends forums.  I have changed it up quite a bit, but the basic flour she begins with is unchanged in this version.  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.

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

INGREDIENTS:

2 c. CarbQuik bake mix

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 12-15 minutes. Watch them closely after the 12 minute mark, as ovens vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

127.4 calories, 12.9g fat, 8.58g carbs, 5.46g fiber, 3.12g NET CARBS, 6.7g protein, 307 mg sodium

Creamed Kale and Spinach

creamed-kale-and-spinachThis little creation to accompany my pork chops today got a resounding two thumbs up from both of us. I’ve creamed spinach a bazillion times, but wanted to see what a little kale added to the picture would bring.  Well, I knew it would bring a marvelous macronutrient profile, but flavor wise, did not want it to dominate the final dish.  I wanted the onion and bacon to come through.  By blending the green vegetables, they were a smooth companion for the bacon-onion flavor layers.  But I added a secret ingredient, one of my favorite condiments, and THAT is what made this dish so special!  Truly!  I keep telling my readers how I love my homemade Shawarma Mayo , how it is almost addictive, and man, it really is!  It brings a creaminess and flavor layer to recipes that to my way of thinking, is just indescribable.  It scored again in this creation!🙂

This recipe is suitable for all phases of Atkins, Keto diets and Primal followers.

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

INGREDIENTS:

4 oz. thick slice bacon (4 slices, coarsely chopped)

3 oz. red onion, shopped

1 large kale leaf, stemmed and chopped (2 c. total)

8 oz. frozen leaf spinach, thawed

2 T. my Homemade Shawarma Mayo

4 oz. cream cheese

DIRECTIONS:   Preheat oven to 325º.  Lightly grease/oil a medium baking dish and set aside.

In a large skillet over high heat, fry the chopped bacon until done but not crisp.  Drain on paper toweling.  In the grease, saute  the onion until tender.  Add the chopped kale and saute for 2-3 minutes or until it is getting limp.  Add the spinach and stir to blend the mixture well.   Reduce heat to medium and add the Shawarma mayo and cream cheese, stirring to melt and evenly distribute the cream cheese.  Spoon the mixture into the baking dish and top with the browned bacon.  Pop into 325º oven and bake 15-20 minutes to allow flavors to blend. Serve with your meat entree and sit back and listen to them rave about it.🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

328 calories, 31 g fat, 8.75 g carbs, 2.8 g fiber, 5.95 g NET CARBS, 8.9 g protein, 494 mg sodium

Lobster Bisque

LbbsterLeekBisque

Whenever I buy lobster (which I often do at Christmastime), I invariably have a tail or two leftover, as I tend to overbuy by 2 tails to be sure I have enough for the number of people eating.  The lobster tails I bought this year were so large, the two leftover weighed in at 17 oz.  So I made one of my favorite lobster dishes for dinner tonight, Lobster Bisque.  I added the leek as an after thought, but it was actually quite good in it.  I had 1/3 of a huge head of cauliflower I needed to use up, so I cooked and pureed to add as thickener for my bisque.    Still had to use a bit of xanthan gum to get it as thick as I like.   If you want to trim the carb count on this, you could increase the lobster broth and decrease the cream, but I promise it won’t be as rich or good.  But that is certainly an option if you’re about out of carbs for the day.  One of the reasons the carb count is a bit high on this is that lobster itself has carbs!  This is not suitable for Induction unless you leave out the sherry and reduce the cream.  Sadly it just won’t be as good without it, but it’ll be OK🙂.  Those still on Induction would also need to reduce the cream to 1 c. and increase the stock to 4 cups.

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:

16 oz. boiled lobster tail meat (4 small or 2 large tails), reserve 4 bites for garnish

4½ cups water

¾ leek, rinsed, sliced thin (optional, but quite good.  Green onion is a good substitute)

1/3 large head cauliflower, cooked

2 c. heavy cream (to cut calories & carbs, use 1 c. cream + 1 cup more seafood broth)

2 oz. tomato paste

3 oz. sherry (or white wine)

plan suitable thickener (I use ¼ tsp. xanthan gum)

1/2 stick ( 4 T.) unsalted butter

DIRECTIONS: Boil or steam cauliflower until tender.   Drain well and puree in blender or food processor.  Boil lobster tails in 4½ cups water for about 1 minute per tail oz. (4 minutes for small tails; 7-8 minutes for large tails). Reserve all stock for your bisque soup.  Remove lobster tails and pull meat from shells.  On cutting board, chop coarsely, reserving 6 bites for garnish.  I like to replace the shells back in the broth and simmer, with lid, for another 30 minutes to make the stock even richer from the oil and flavor in the shells.  Remove shells with slotted spoon when ready to proceed making the bisque. There should be about 4 c. lobster stock left in the pot if you simmer the shells an additional 30 minutes, but add water to make 4 cups total if not. Turn off heat from stock pot and discard shells.

In a skillet, saute the sliced leeks in the butter until tender.  Add to the stock pot over high heat.  Add all remaining ingredients, including the cauliflower puree to the stock pot and stir well to be sure you diffuse the tomato paste.  Once the mixture comes to a light boil, reduce heat to a simmer and cover.  Simmer for 20-30 minutes for flavors to develop.  Right before serving, thicken the bisque by lightly dusting your favorite thickener on the surface and stir it in, waiting a minute or two to let it develop.  Repeat 2-3 times, waiting a couple minutes between additions, and stop this process when desired thickness is achieved.  Ladle the bisque into serving bowls and garnish each with a chunk of lobster.  As you can see, I forgot to do the garnish the day I took this photo, but it does ad to the visual appeal.😉

NUTRITIONAL INFO: Makes 6 servings, each containing:

221.3 calories, 10.53 g  fat, 9.98 g  carbs, 1.60 g  fiber, 8.38 g  NET CARBS, 19.2 g  protein, 615 mg sodium

 

Roasted Shawarma Vegetables

RoastedShawarmaVegetables

This dish is incredibly easy to pull together and is exceptionally good with charcoal grilled meats.  Since we’re grilling T-bone steaks tonight, I thought I’s share this recipe from my archives.  Shown above with a rib-eye steak.  This flavor reminds me so much of the vegetable stew I ate when we lived in Teheran, Iran when I was a small child.  I have even been known to cook the veggies in a grilling basket right on the grill with the meat!  It’s even BETTER that way!   This dish always elicits a thumbs up from diners and definitely sits proudly amongst my very best-tasting veggie recipes.  You can certainly use other spice blends here, but the Shawarma blend is what makes this recipe truly unique!  This is an Atkins Induction friendly recipe.  If you have leftovers, I often cut up any leftover grilled meats and toss it right in the vegetables for lunch the next day.  You will find that this is one of those dishes that just tastes better every time you reheat it, assuming there ARE any leftovers! ;)  This recipe is suited for all phases of Atkins, Keto diets, Primal Blueprint and Paleo diets.

Many more delightful low-carb recipes can be at your fingertips with Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.  She has brought together some of the most talented low-carb cooks on the internet to share their amazing talent with you.  You’ll definitely want to add them to your recipe collection.  You can order the 5-volume set or individual volumes at Amazon.com or here: http://amongfriends.us/order.php

INGREDIENTS:

1 medium yellow squash cut in 1″ chunks (or zucchini is OK)
1 small eggplant (about 10-12 oz) cut in ½” slices, then cut those in quarters
4 plum tomatoes cut into quarters
1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks
1 red bell pepper seeded and cut in 1″ chunks
1 purple onion cut into ½” wedges, layers separated
12 cloves garlic (entire bulb, cloves peeled but left whole)
2 T. Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/
¼ tsp. each salt & black pepper (opt.)

Splash of  olive oil (about 2 T., or more if you can afford the calories)

DIRECTIONS:  Preheat oven to 425º.  Cut up all veggies and place in large mixing bowl.  Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings.  Toss to try and coat all veggies with oil.  Pour into glass casserole pan and bake at 425º for about 30-40 minutes, stirring every 15 minutes.

NUTRITIONAL INFO: Serves 6, each serving contains:

91 calories, 5.0 g  fat, 11.45 g  carbs, 3.48 g  fiber, 7.97 NET CARBS, 2.22 g  protein, 105  mg. sodium

Eggplant-Beef Lasagna

Eggplant-Beef Lasagna

I keep big batches of my meat spaghetti sauce frozen in my freezer at all times.  When I have an eggplant on hand, this recipe is often one I turn to.   So easy to put together if the sauce is already made.  :)  It’s delicious beyond words and even better, knowing it is so much lower-carb than traditional lasagna.   I find with the cheese, this dish is salty enough without added salt. This is not a particularly large recipe, so if you want extra so there will be leftovers for freezing, I would recommend doubling the recipe.  This recipe is not suitable until Atkins Phase 2 OWL since it has ricotta cheese.  Keto folks can enjoy this if you can fit the carbs into your daily limit.

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:

10 oz. eggplant

1 T. olive oil

1 c. low-carb spaghetti sauce with meat  (I use my own recipe:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)

4 oz. mozzarella cheese, grated

4 T. Parmesan cheese

1/3 c. ricotta cheese

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

DIRECTIONS:  Preheat oven to 400º.  Stem the eggplant and slice into ¼” slices.  Oil sheet pan with olive oil and place each slice on sheet, coating both sides of them with oil as you go.  Bake until eggplant is nearly done, turning once (takes about 8-10 minutes on a side.  Remove from oven and lower heat to 350º.  Layer half the eggplant slices on the bottom of a well oiled baking dish.  Spoon half the spaghetti sauce over the top.  Evenly spread all the ricotta cheese on next.  Now sprinkle on half the mozzarella followed by 2 T. of the Parmesan.  Spread the chopped basil on next.  Now place the remaining slices of eggplant on top, reserving out one nice slice to decorate the top of the dish.  Add the remaining sauce. Sprinkle on the remaining mozzarella and then the Parmesan cheese.  Place the last slice of eggplant center dish and pop into 350º oven for around 30 minutes, until hot and bubbly.  Garnish with colorful fresh basil leaves if desired.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

294.3 calories, 19.7 g  fat, 11.13 g  carbs, 3.65 g  fiber, 7.48 g. NET CARBS, 19.2 g  protein, 250 mg sodium

 

Poppy Seed Cheese Biscuits

poppyseedbisctuits

This is an adaptation of a recipe by Bruce Fife.  So far my husband hasn’t liked anything made with coconut flour, until I made these today.  We both liked this recipe after a bit of tweaking.   One of these biscuits provides 38% RDA of Vitamin B12 and 31% RDA Vitamin A!  To lower the carbs a bit, you could reduce the amount of cheese in these and recalculate the nutritional info to reflect that change.  The coconut flour and poppy seeds make these unsuitable for Atkins Induction.

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

INGREDIENTS:

¼ c. unsalted butter, melted

1/3 c. coconut flour

4 beaten eggs

pinch salt

1 tsp. poppy seeds

1/2 tsp. baking powder

3/4 c. shredded cheddar cheese

VARIATION:   Omit poppy seeds and add ¼ tsp. each garlic powder and onion powder to get closer to the flavor of Red Lobster’s Cheddar Bay Biscuits.  A sprinkle of Parmesan on top would also be good.

DIRECTIONS:  Preheat oven to 400º.  Mix dry ingredients in a bowl and stir well.  Measure in the wet ingredients and stir in with a fork to make a smooth mixture.  Batter will seem a bit wet at first, but let it set a few minutes on the counter and it will thicken up to a nice dough.  Spoon up 9 equal portions onto a parchment-lined baking sheet.    Bake at 400º for 12-15 minutes.

NUTRITIONAL INFO: Makes 9 biscuits, each contains:

142 calories, 11.2 g  fat, 4.86 g  carbs, 2.60 g  fiber, 2.26 NET CARBS, 6.08  protein, 191 mg. sodium

Thai Fish Cakes

Click to enlarge

This little experiment was a delightful flavor surprise! Both I and my husband (who isn’t very fond of fish) really liked these tasty little fish cakes.  It has become a regular for my menu rotations.  Though some will likely sub in salmon or tuna,  milder fish like Tilapia, white fish, swai and cod allow the spices to really come through.  The spices in these are quite a nice flavor combo.  This dish is super fast to whip up and makes eight 3″ fish cakes (2 per serving).  This dish is suitable for all phases of Atkins and Keto diets.  They are also acceptable for Primal or Paleo regimens.  They are great by themselves or add your favorite Asian soy sauce-based dipping sauce!

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

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

INGREDIENTS:

20 oz. boneless mild white fish filets

1 beaten egg

3 T. cilantro, chopped

1 ½ oz. yellow onion, chopped

1 T. jalapeno pepper, seeded and chopped

1 ½ oz. red bell pepper, chopped

1 T. fresh lime juice

½ tsp. Thai red curry powder

½ tsp. Thai blend (I use Cost Plus World Market brand, or just add ¼ tsp. more red curry powder + pinch cinnamon and nutmeg)

1 T. Thai fish sauce

1 cl. garlic, minced

Dash each salt and black pepper

1  T. coconut oil for browning

DIRECTIONS:   Place all ingredients into a food processor or blender and pulse a few times to reduce the fish to small bits (but not a paste).  Heat coconut oil in very large non-stick skillet over medium-high heat. Spoon mixture onto heated pan, spreading slightly with back of spoon into 3″ cakes.  Brown nicely on both sides.  Serve with nice green salad or your favorite green vegetables.

Optional Dipping Sauce:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce or coconut aminos

1 tsp. minced fresh ginger

½ fresh jalapeno, seeded and chopped

NUTRITIONAL INFO:  Makes 8 fish cakes or 4 servings.  Each 2-cake serving contains (These numbers DO NOT include the dipping sauce):

143.25 calories, 7.98 g  fat, 1.63 g carbs, 0.73 g  fiber, 0.9 NET CARBS, 18.15 g  protein, 119 mg sodium

Coconut Cake

coconut-cake

I tried my hand at a classic coconut cake shortly after I began low-carbing.   It has always been a favorite of mine.  So I thought I’d share it with you today.  It’s a great way to get some coconut and coconut oil into your diet!  With all the eggs that coconut flour requires, this is a costly cake to make.  It is not as white and light as traditional coconut cakes, but with all the coconut oil and butter, this cake certainly doesn’t want for moisture.  I iced my two layer cake with whipped cream to which I added some dehydrated coconut milk powder for stabilizing and a pinch of coconut flavoring, but you could certainly use whatever cream cheese or coconut frosting you prefer.  This recipe isn’t suitable until the nuts rung of Phase 2 of Atkins.  It is suitable for Keto if you can fit the carbs 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 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:

½ c. butter, unsalted, softened

1/3 c. coconut oil (melted)

12 medium-large eggs

3/4 c. sugar-free syrup (vanilla or coconut)

¼ c. erythritol

2 tsp. vanilla

1 tsp. almond extract

1/3 c. Carbquik bake mix (use Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free version)

3/4 c. coconut flour

2 T. oat fiber

1 tsp. glucomannan powder or xanthan gum (texture enhancers)

1/4 tsp. salt

2 tsp. baking powder

For frosting:  1 c. whipping cream, 2 tsp. Coconutti extract (or 1 tsp. regular coconut extract), 6 drops liquid sucralose, and either 1 T. coconut milk powder or 1/8 tsp. glucomannan powder to stabilize.

VARIATION:  Add 1/2 cup chopped pecans or walnuts.

DIRECTIONS:  Preheat oven to 350º. Line the bottom of two 9″ cake pans with either parchment or waxed paper.  Grease the sides of the pan with coconut oil and set them aside while you mix up the batter.  In a large bowl, soften the butter and coconut oil and beat well until smooth.  Beat in the eggs.  Add erythritol and syrup.  Stir well.  Measure and add in all dry ingredients.  Beat with a spoon until smooth.  Scrape batter as evenly as possible into the two prepared pans.  Bake in preheated 350º oven for 30-35 minutes.  Toothpick check the center to make certain it comes out dry.  Remove and cool completely before attempting to frost.

While cakes are cooling, make the frosting.  Whip the cream until thick.  Stir in 2 tsp. Coconutti extract (or 1 tsp. other coconut extract), the liquid sucralose and the coconut milk powder and stir well.  When cakes have totally cooled, place one on a serving plate.  Spoon a thin layer of frosting on the bottom layer.  Place second layer on top and ice the top and sides with remaining frosting.  Sprinkle a tiny bit of toasted coconut on top if desired.  Keep this cake (and all low-carb cakes) refrigerated when not serving/consuming.  I highly recommend removing it from the refrigeratore for 1 hour before serving.  It gets fairly “dense” when chilled due to the coconut oil in it.

NUTRITIONAL INFO:   Makes 10 servings, each contains:

373 calories, 32.46 g  fat, 14.82 g  carbs, 8.8 g  fiber, 6.02 g  NET CARBS, 11.0 g  protein, 24.8 mg sodium

Beef in Mushroom Wine Sauce

beef-in-mushroom-wine-sauce

I love to make this recipe whenever I have a sizeable portion of a very large chuck or sirloin roast leftover. It’s very tasty, rich and a great way to tenderize that meat even further.  Whenever I make a beef roast, I always save any leftover gravy or roast meat broth/drippings, no matter how little that may be.  I invariably find many uses like this recipe for using it up.  I freeze it in ½-cup and 1-cup blocks and once frozen, pop them into a gallon zip-loc bags for soups, casseroles and recipes like this that just need a little broth or gravy.  I can then thin the gravy to use as beef broth.🙂

This delicious dish can be enjoyed by all phases of Atkins provided those still on Induction omit the red wine.  This is suitable for Keto diets, Primal and Paleo as well.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  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: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. rich beef gravy or roast drippings (or beef broth + ¼ tsp. xanthan gum (to thicken)

2  4-oz cans mushrooms, drained (liquid reserved)

2 T. tomato paste

¼ tsp. black pepper

1/8 tsp. sea salt

1½ lb. leftover cooked beef roast, sliced

¼ c. dry red wine (I used zinfandel, but any dry red will work) [omit for Induction]

VARIATION:  Add 1/2 c. chopped parsley  (I was out, or I would have used it here)

DIRECTIONS:   In a large skillet over medium heat, add the beef gravy or beef stock.  If using beef broth instead of gravy, whisk in xanthan gum to blend.  Add the tomato paste and whisk again to blend well.  Add salt and pepper and stir.  If using, add parsley and red wine.  Allow to simmer covered on LOW heat for 15 minutes.  Remove lid and simmer 5 minutes longer.  If gravy is too thick, add a bit of the mushroom liquid back to the pan; if too thin, add more xanthan gum (or your preferred thickener) in very light dustings on the surface, stirring in and allowing each addition to develop and thicken before adding more. You do NOT want to overdo xanthan gum lest the sauce get slippery in texture.  Serve at once with you favorite green vegetable or side dish.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

255 calories, 6.9 g fat, 387 g carbs, 1.40 g fiber, 2.47 g NET CARBS, 40.3 g protein, 417 mg sodium

Crumble Topping

Click to enlarge

I love working with oat fiber.  It brings to low-carb baked goods what flour used to bring, a flour-y taste and flour-y texture.  This tasty crisp made with apple was just DELICIOUS!  I had 4 Gala apples I had bought for my husband (that he wasn’t eating)  that were going to go bad and were really past the crisp, eating stage.  So this is how I used those up!  My typical apple filling:  4 peeled, sliced apples tossed with a few tablespoons of water, a sprinkle of xanthan gum tp thicken, 1/4 c. Splenda or erythritol, along with a pinch of cinnamon and nutmeg.  Pour into non-stick pan or baking dish and dot with 2T. butter.

I made the crumble topping below and sprinkled HALF the crumble mixture over the fruit.  I zipped the other half up in a baggie and freeze for another use. Will keep frozen for 1 month. This is not Induction friendly, so wait until you reach Phase 2 of Atkins to enjoy this.  To make this MUCH lower carb, you could instead use peeled, grated jicama, sliced zucchini or chayote squash for half, or even all the apples in this, but cooking time will increase if you do.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  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: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. CarbQuik baking mix

½ c. (45 g) oat fiber

2 T. cold butter

pinch salt

1/4-1/2 c. water, added slowly

1-2 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  Into a medium bowl, measure out bake mix, oat fiber and salt.  Stir.  Using a fork, cut in the cold butter until crumbly and well incorporated into dry ingredients.  Slowly add 1/4 c. water and work in with fork.  Add more water by tablespoons, stirring after each addition until mixture begins to hold together into pea-sized clumps. When all appears to be mixed well, spoon out half the mixture into a ziploc bag and freeze for future use.  Using fingers, crumble the remaining topping onto your fruit crisp filling mixture.  Bake at 350º for about 30 minutes or until apples are tender and topping is browned nicely.  Serve hot or cold.

NUTRITIONAL INFO FOR TOPPING ONLY: Recipe makes enough for TWO 9″ round pans of apple or berry crisp. I get 4 servings from a 9″ pan.  (8 total servings in both pans).

Total recipe contains:  374 calories, 47g fat, 75.7g carbs, 67.7g fiber, 8 NET CARBS, 24g protein

1 single serving of topping (1/4 of 1 pan) contains: 45.5 cal, 3.1 g fiber, 9.5 g carbs, 8.5 g fiber, 1 NET CARB, 3 g protein

FOR THE CURIOUS: 1 Serving with apple filling made as described above:  219 calories, 18g fat, 39.4 g  carbs,  20.3 g  fiber, 19.1 g NET CARBS, 6.4 g  protein.  Yes, it’s really high carb using real apples, so you might prefer to cut the majority of carbs out and use berries or apple substitutes like jicama, chayote squash or zucchini in your filling!  Just sayin’ that most of the carbs here are in the filling, not the crumble topping.😉

Clams in Sofrito Sauce on Black Bean Noodles

clams-in-sofrito-sauce-on-black-bean-noodles

My husband was out of town today and I knew he’d get home around 6:30, provided there was not too much traffic coming out of Austin on I-35.  One little wreck can slow him down an hour!  So I chose to whip up a simple dinner from a can of whole clams that I knew I could cook from start to finish in 30 minutes after he got home.    This was a real treat and quite delicious.

img_5522img_5521

Check out my latest pasta discovery!  Black bean spaghetti that I stumbled upon at Thrive Market on-line.  It’s organic, is certified gluten-free, high in fiber and protein!  It has more carbs than zucchini noodles, but is a nice alternative to spaghetti squash and zucchini squash all the time.  For lowest carbs, serve over 20 oz. of pre-cooked zucchini noodles.   The verdict on the black bean noodles:  both I and my husband liked them in taste and texture.  They didn’t really taste of beans and reminded me of regular whole grain pasta in flavor.  Texture was like any al-dente thin spaghetti.  The color is black before they are cooked.  After cooking they are an off-putting gray, so they are not something I’d ever serve to company, or that I chose to use in my feature photo above.  I took a snapshot of them below so you can see the gray color after cooking.  Only 11 net carbs per 2-oz serving, which is lower than Al Dente brand Carba Nada Noodles!  Only listed ingredient is black beans.

Their gray color will elicit all sorts of comments from the kids.  I will definitely buy and cook these tasty noodles again.  Color doesn’t bother me at all.   img_5523Of course, as I said above, you can serve this clam dish over zucchini noodles to cut carbs.  I am posting nutritional info for methods of serving.

This recipe is suited to Atkins Phase 2 and beyond (make without wine and with zucchini noodles if you are still in Induction Phase).  This can be enjoyed on Keto diets if you use zucchini noodles and Paleo-Primal provided you use the zucchini noodles as well.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  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: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1   8-oz. box of black bean spaghetti

4½ oz. raw bacon, chopped

3 oz. red onion, slivered

3 oz. leek, chopped (or green onion)

2 T. my Sofrito sauce

1 clove garlic, minced

3 plum tomatoes, seeded and coarsely chopped

1  10-oz. can whole clams (with juice)

¼ c. dry white wine  (omit for Atkins Induction)

Dash of your preferred thickener (I used 1/4 tsp. xanthan gum)

OPTIONAL:  Sprinkle with grated Parmesan cheese (not calculated in below)

DIRECTIONS:   In large pot of boiling water, cook the noodles for 6-8 minutes per box directions.  Heat large skillet over medium-high heat and brown chopped bacon.  When nearly done, add the red onion and chopped leeks and saute until tender.  Add sofrito sauce, minced garlic and chopped plum tomatoes.  Add white wine.  Stir as the mixture cooks for about 5-7 minutes.    Add thickener and stir over low heat until it has begun to slightly thicken.  Drain noodles when done cooking and spoon them onto a serving platter.  Top with the clam mixture, a sprinkle of grated Parmesan if you like,  and serve with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

USING BLACK BEAN NOODLES:  484 calories, 18.8 g fat, 33.25 g carbs, 13.87 g fiber, 19.38 g NET CARBS, 4.05 g protein, 471 mg sodium

USING 20 oz. ZUCCHINI NOODLES:  293 calories, 22 g fat, 15.32 g carbs, 3.72 g fiber, 11.6 g NET CARBS, 18.2 g protein, 470 mg sodium

Pepper Jack Cheese Crisps

img_5513 These are the cheese crackers I like to make when I’m out of fresh jalapenos as well as those pickled in a jar.  They get nice and crispy if browned properly.  I ALWAYS have Monterrey Jack cheese in the house, so here’s my short-cut method of making my Jack Snacks of Facebook fame from millions of shares.  The pepper taste isn’t so strong in these, but they make a nice snack or dipping cracker for other things like bean dip or guacamole.  These are suitable for all phases of Atkins, Ketogenic diets and Primal followers if you do the occasional dairy.  These are clearly not suited for a Paleo diet.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  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: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5 slices Monterrey Jack Pepper cheese (5 oz.)

Parchment paper (DO NOT use waxed paper!)

DIRECTIONS:  Preheat oven to 350º.  Using a large knife, cut the four slices of cheese into for smaller squares.  Place them on a baking sheet lined with parchment paper.  Again, DO NOT USE WAXED PAPER or you will ruin these.  The wax and cheese melt together and bond. Waxed paper is not to be cooked with.  Pop pan into 350º oven for about 12-15 minutes (check them often, as ovens vary).

Allow them to cool completely on the pan before attempting to remove with the tip of your knife.  Serve alone or with your favorite dips and ENJOY!

NUTRITIONAL INFO:  Makes 20 cheese crisps, each one contains:

27.5 calories, 2.25 g fat, 0.19 g carbs, 0.0 g fiber, 0.19 g NET CARBS, 50 mg sodium