Jalapeno Meatloaf Burgers

 

jalapeno-meatloaf-burgers

I wanted a quick meal last night as I had been gardening most of the day and was tired.  I basically started with my meatloaf recipe (know it by heart) and added half of a  huge jalapeno.  Ate them on a Carb Smart Bun.  DEEEEEliscious!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping), but super tasty!  Will do these again, that’s for sure!  These are not suitable until late in Phase 2 Atkins OWL.  They will fit a Keto diet if the carbs will fit your daily limits.

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 lb. lean ground beef (I used grass-fed with a stronger flavor)

8 oz. lean ground pork

1 oz. red bell pepper, chopped

½ large jalapeno, chopped fine (use the whole thing if you like “spicy” food)

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

1 Joseph’s Flax-Oat Fiber Pita, moistened and mushed

2 large eggs

¼ c. grated Parmesan cheese

DIRECTIONS:  In a non-stick skillet, saute the celery, bell pepper and jalapeno in the olive oil.  When getting tender, add to a medium mixing bowl.  Add all remaining ingredients and stir well with a fork or use your hands to blend like a meatloaf.  Form into 6 patties and brown on both sides on a lightly oiled griddle until they firm up and no longer exude pink juices.  Serve on your favorite low-carb bun and ENJOY!

NUTRITIONAL INFO:   Makes 6 large burgers (we could only eat one!), each contains:

337 calories, 26 g fat, 3.08 g carbs, 1 g fiber, 2.10 g NET CARBS, 24.3 g protein, 190 mg sodium

 

Black Walnut-Maple Ice Cream

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This was my Dad’s favorite flavor of ice cream.  We lived in Illinois when I was a wee lass and he would, without fail, order this at our nearby ice-cream parlor.  Eventually he began to concoct it at home and the rest was history.   Black walnuts are a bit pricey unless you have a tree in your yard (Daddy did).  But the distinctive flavor for some uses is worth the price in my opinion.  I store them in my freezer so they do not go rancid.  As I rarely use them, a bag will last me a year.  I can’t believe I didn’t care for black walnuts when I was a child, but I have learned to appreciate this black walnut treat.  Now, black walnut ice cream, too, is my favorite flavor!  The hint of maple flavoring is the key.  I plan to try it with Kahlua next time to see how that comes out. 🙂  This recipe is not suitable until you reach the nuts & seeds level of Phase 2 Atkins.  With a plan suitable ice cream, it should be fine for Keto and Primal followers who indulge in the occasional dairy (might want to use real maple syrup over the extract though).  This dessert is not suitable for Paleo as I just don’t think coconut mile would be good in this.

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 recipe my Basic Vanilla Ice Cream

1 tsp. maple extract + 1 tsp. tap water (or sugar-free maple syrup)

¼ c. black walnuts, chopped (I order at nuts.com)

DIRECTIONS:  Make a batch of the low-carb vanilla ice cream (link above) by that recipe’s instructions, up to filling the molds.  Instead, scrape the ice cream into a medium bowl or loaf pan and freeze until firm but not rock hard.  Scoop out into your serving dish.  Drizzle the maple extract/water mixture on top and sprinkle the nuts on last.

NUTRITIONAL INFO:  This recipe makes 1 serving (2 small scoops).  Note: The ice cream recipe makes 10 servings, so you’ll have more ice cream for other diners or future uses)

One serving:  350 calories, 34.4 g fat, 4.7 g carbs, 2.3 g fiber (deductible only if you use Fiberfit sweetener), 2.4 g NET CARBS, 8.6 g protein.

Bacon-Onion-Smoked Gouda Chipotle Burger

bacon-onion-gouda-chipotle-burgerMan, this may just be the best burger I’ve ever eaten!  The hubs grilled the meat patties and I came up with the rest of the magic.  Mmmm……Mmmm……Mmmmm……is all I can say!

I want to take this opportunity to mention the wonderful little commercially-made low-carb hamburger buns called SMART BUNS by SmartBaking Company in my photo.  A friend over at Low Carb Friends Forums (Ouizoid is her member name) mentioned them not too long ago and I decided to order some at Netrition.com).  They are just marvelous in neutral flavor and texture!  You’ll swear you’re eating a regular high-carb bun!  And there is a bit of deductible sugar alcohol in them that, along with a hefty measure of fiber, makes them zero carb.  Only 4 net carbs even if you don’t deduct the sugar alcohol!  The bag says gluten-free, but most will tell you Oat fiber isn’t 100% gluten-free, so Celiacs will not be able to enjoy these most likely.  I have no such issues, so I will be ordering these regularly to be used exclusively for burgers, as they are a little pricey to use for everything bread-related.  I will continue to bake my own low-carb breads for other uses.   Charcoaled burgers are pretty darn special at our house and worthy of the extra expense, not to mention the time savings. 🙂

These burgers, due to grain product in the buns, are not suitable until you are past Atkins Induction Phase.  They are suitable for Keto diets, but unsuitable for Primal-Paleo.  But you folks can certainly use a plan-suitable bun and enjoy this delicious recipe.

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 lb. ground beef

4 slices bacon, cut into large pieces

2 oz. onion, slivered in thin wedges

2 oz. shredded Smoked Gouda cheese (or cheese of choice)

4 T. my Chipotle Mayonnaise  (I added more at the table to mine)

4 Smart Buns (or low-carb buns of your choice)

DIRECTIONS:  Form four patties with your hamburger meat and grill as usual to desired doneness.  While those are being cooked, brown the bacon and onion until the onion is beginning to brown and caramelize.  With your spatula, divide the mixture into 4 equal groups in the skillet.  Place 1/4 of the cheese atop each group.  This will “bind” it together as the cheese melts so it will stay put on your burger while you eat it.  Place lid on skillet and turn off heat.  In a minute or so the cheese will be melted.  Place a patty on each bun bottom.  With your spatula, carefully dip up each portion of the bacon-onion topping onto each burger patty.  Squirt (from a mustard squirt bottle if you have one) or dip your mayo equally onto the four burgers and top with bun top.  Finally, CHOW DOWN on these tasty wonders!

NUTRITIONAL INFO:   Makes 4 burgers.  Each contains:

469 calories, 36.6 g fat, 17.5 g carbs, 12.2 g fiber, 5.3 g NET CARBS, 35.3 g protein, 562 mg sodium

Shrimp Putanesca on Zoodles

shrimp-putaneseca-on-zoodlesIf you want a QUICK and tasty dinner, try my Shrimp Putanesca!   It’s a low-carb version of a classic Italian dish.  It is simply delicious and ready in about 20 minutes total!  If you are still on Atkins Induction Phase, omit the white wine to be safe.  This recipe (with that modification) is acceptable for all phases of Atkins, Keto diets, Primal and Paleo as well.  I have owned/used several different noodling tools, but most recently I invested in a Vegetti and find it the easiest to use as well as being the most compact for storage.

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:

12 oz. zucchini, cut into noodles

3 T. olive oil total

20 large shrimp, shelled and deveined

3 Roma tomatoes, coarsely chopped

3/4 c. parsley, chopped

1 large clove garlic, minced

Dash black pepper

1/8 tsp. red pepper flakes

¼ tsp. sea salt

15 pitted black olives, cut into halves

¼ tsp. anchovy paste or 1 anchovy, mashed (optional but very good in this dish)

¼ c. white wine (I used Chardonnay), omit if still on Induction

DIRECTIONS:   Coarsely chop the tomatoes and set aside.  Halve the olives and set aside.

Cut the zucchini into long spaghetti-type noodles.  Heat 1 T. olive oil in a non-stick skillet and saute zoodles on low heat for a few minutes, stirring and tossing them just until they “green up” and are no longer opaque.  Turn off heat so they will not cook further.  In another non-stick skillet on high heat the remaining olive oil.  Saute the shrimp until opaque.  Add the tomato and stir/saute just until it begins to soften.  Add parsley, red and black pepper, salt and olives, anchovy paste (if using) and stir.  Add white wine and lower heat to medium.  Simmer just 3 minutes tops.  If you prefer your tomato to be less cooked in such dishes, add them last.  Dip mixture over the cooked zoodles or stir it together.  Either presentation will look nice. 🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

160.8 calories, 10.9 g fat, 5.52 g carbs, 1.6 g fiber, 3.92 g NET CARBS, 8.25 g protein, 208 mg sodium

 

Peggy’s Original Pizza Crust

original-pizza-crust

This is my first pizza crust recipe and this is the only one I have been willing to put my stamp of approval on.  This is the one I keep coming back to with consistent results.  My Gluten-Free crust recipe is good, don’t get me wrong, but it doesn’t get quite as crisp as this one.  I prefer a crisper crust.  The all-cheese crusts get crisp, but frankly are just to “salty” for my taste.  This one is just right in my opinion.  None of my other experiments with crusts have WOW’ed me quite like this one.  This tastes like pizza parlor “crisp crust” to me.   The inspirational recipe I tweaked to arrive at this one was Sherrielee’s Artisan Flatbread.

This crust is not acceptable until the grains rung of OWL, however.  Please be aware that although Carbquick is low in carbs, it still has some real wheat flour in it.  If you cannot do flour, you will want to use all gluten-free mix or try my Gluten-Free Pizza Crust recipe instead.

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. cream cheese, softened

2 beaten eggs

½ c. Jennifer Eloffs Gluten-Free Bake Mix

¼ c. CarbQuick bake mix (or more of the above gluten-free mix if you need gluten-free)

½ tsp. baking soda

½ tsp. baking powder

½ c. grated mozzarella cheese

Mmmmmm. WARNING! Only click if you want your mouth to water!

WARNING! Only click if you want your mouth to water!

2 T. Parmesan cheese

DIRECTIONS:  Line a 13-16″ pizza pan (mine has holes in the bottom)  with parchment paper.  Soften cream cheese and beat in the eggs.  Add the dry ingredients and cheese in the order listed above.  Stir, beating until batter is smooth.  Evenly spread onto parchment paper with a rubber spatula, trying to keep the thickness even throughout.  Bake in preheated 350º oven for about 15-20 minutes until just done in the center to the touch, but not really browned yet.  Remove from oven, cool a few minutes and then slide parchment out from under the crust like a magic demo man jerks the table cloth out from under the set table without jostling the dishes (mine comes out just fine each time).  Now top your partially cooked crust with sauce, spices, cheese and toppings of your choice. Bake another 15 minutes or so to melt cheese and meld flavors.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (not including your toppings)

147 calories, 12.3 g  fat, 3.51 g carbs, 1.73 g  fiber, 1.78 g NET CARBS, 8.94 g  protein, 244 mg sodium

Hearts with Strawberry Sauce

hearts-with-strawberry-sauceI made some little heart-shaped cakes with strawberry sauce for my hubby’s sweet tooth this Valentine’s Day.   He ran an errand in town and this little surprise was waiting for him when he walked in the door.  He was MOST pleased.  🙂  I have to say, they were quite tasty.  I doubled an existing small cake recipe so there would be a few leftover.  This is the silicone pan I used, but any cupcake shape will work:  heart-mini-cake-panThis recipe is not suitable until you reach the grains level of Phase 2 Atkins.  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 recipes my Einkorn Individual Vanilla Cake

1¼ c. whole, frozen strawberries (no sugar added)

¼ tsp xanthan gum (or your favorite thickener)

4 drops liquid sweetener of choice (I used EzSweets)

VARIATION:  You can puree the sauce with your stick blender if you prefer. 

DIRECTIONS:   Make the cake batter per that recipe’s instructions, but add 1/4 c. of the strawberries to the batter.  Beat with a stick blender until smooth.  Fill mold slots half full, which made 8 little cakes for me (with other size molds, your mileage may vary).  Microwave on HI for 2 minutes or until center is dry to the touch.    Tip out of molds with the tip of a knife onto a waiting platter or service plates.  When cool, top with sauce made as follows:  Heat over medium heat the remaining strawberries, any juice and the sweetener.  When it begins to simmer, stir in the xanthan gum and stir constantly until thick.

NUTRITIONAL INFO:   Makes 8 small cakes, each contains:

113.6 calories, 8.33 g fat, 7.50 g carbs, 2.0 g fiber, 5.50 g NET CARBS, 4.57 g protein, 63 mg sodium

Banana-Coco-Nutty Candy

Click to enlarge

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

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

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

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

INGREDIENTS: 

1     6-oz. banana, mashed

1 c. dessicated coconut (unsweetened)

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

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

2 pkts. stevia (I used NuNaturals)

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

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

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

If yield is 28 pieces, each piece contains:

108 calories, 8.55 g  fat, 4.75 g  carbs, 1.72 g  fiber, 3.03 g  NET CARBS, 3.41 g  protein, 37 mg sodium

Bacon-Onion Heart Quiche

img_5611These are phase 1 of our Valentine’s Day celebration today……..Bacon-Onion Heart Quiches.  They were very tasty and the hubs was quite pleased. 🙂  I’m making him Strawberry Heart Mini Cakes for his dessert tonight  (we’re eating Indian food out for dinner).  These were made in a fun little pan I found somewhere years ago I just had to have.  The slots are only 3/4″ tall, so it makes individual portion cakes (or whatever).  heart-cake-panThese tasty breakfast “hearts” are as easy as pie to make.  You can use any shaped pan molds, silicone molds or regular cupcake pans (or whatever you have available).  There is nothing sacrosanct about the shape here.  This recipe is suitable for all phases of Atkins, Keto diets.  Primal-Paleo will need to use a plan-suitable bread at the bottom.

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 slices bacon, chopped fine

2 oz. onion, chopped fine

1 slice low-carb bread (I had this on-hand focaccia bread)

3 extra-large eggs (or 4 large), beaten

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil your baking pan slots with a dab of olive oil.  Crumbled the bread evenly into the bottoms of the slots.  Pour the beaten egg mixture into the slots.

In a non-stick skillet, brown the bacon.  When it is done but not quite crisp, add the onion and saute until the bacon is browned and onion is beginning to brown as well.  Sprinkle about 1 T. of the bacon-onion mixture over the tops of each portion.  Pop pan into 350º oven for about 13-15 minutes or until egg is set up in the center when touched with your finger.  Do not over cook lest they dry out.   Lift them out gently with the tip of a knife and serve at once.

NUTRITIONAL INFO:   Makes 5 Heart Quiches, each contains:

146.4 calories, 11.8 g fat, 1.74 g carbs, 0.40 g fiber, 1.34 g NET CARBS, 9.14 g protein, 225 mg sodium

Bacon Wilted Salad

Bacon Wilted Salad

This was the very first salad I was willing to eat for my Mother and to this day, is my favorite.  I do this one often with grilled steaks.  For years  I didn’t like anything with vinegar in/on it! But of course, the rest of the family added a splash of red wine vinegar in varying amounts.   That was their personal preference, but my preference was just the warm bacon grease on this.  This makes a lovely lunch all by itself, with a little extra bacon on it perhaps.  It is suitable for all phases of Atkins and Primal-Paleo as well.  It’s a great way to boost your day’s fat macros, too!!

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

INGREDIENTS:

3 slices thick slice bacon, chopped

2 c. salad greens of your choosing (spinach, lettuce, arugula, radicchio,etc)

6 slices cucumber

Sprinkle of green onion, chopped

3 cherry tomatoes, sliced in half

OPTIONAL:  Splash of vinegar of your choice

DIRECTIONS:  Prepare the plate of salad greens, adding the cucumber slices and tomatoes on top.  Brown the bacon over high heat in a medium skillet.  Do not drain unless there is more than 3 T. grease in the pan.  Pour bacon with 3 T. of hot bacon grease over the greens to wilt them.  Serve at once with a heavy sprinkle of coarse black pepper and some nice grilled steaks.

NUTRITIONAL INFO:  Makes 1 serving which contains:

504 calories, 49 g fat  (use less bacon/grease to reduce fat), 7.6 g carbs, 3.8 g fiber, 3.8 g NET CARBS, 8.2 g protein

Southwest Ham-n-Cheese Squash

Southwest Ham-n-Cheese Squash

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

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

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

INGREDIENTS:

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

2 tsp. bacon grease

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

4 oz. chopped ham

¼ c. red bell pepper, chopped

½ c. chopped cilantro

2 oz. American Deluxe or cheddar cheese, shredded

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

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

NUTRITIONAL INFO:    Makes 2 servings, each contains:

399 calories, 26.5 g  fat, 14.45 g  carbs, 2.65 g  fiber, 11.80 g  NET CARBS, 26 g  protein, 1600 mg sodium (soak ham in water for 1 hour before frying to lower sodium)

Blueberry Pie

Click to enlarge

Click to enlarge

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

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 lb. frozen blueberries, unsweetened

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

¼ tsp. glucomannan powder (or your preferred thickener)

2 recipes my Einkorn-Almond Flour Pie Crust

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

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

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

NUTRITIONAL INFO:   Makes 8 servings, each contains:

318 calories, 25 g  fat, 29.32 g  carbs, 11.57 g  fiber, 17.75 g  NET CARBS  (14.2 net carbs per serving if cut into 10 slices), 7.07 g  protein, 161 mg sodium

Blueberry Pancakes

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

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

INGREDIENTS:

3 eggs, beaten

¼ c. heavy cream

¼ c. water

¼ tsp. vanilla extract

6 drops EzSweets liquid sweetener

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

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

2 tsp. baking powder

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

1 T. flax meal (preferably golden)

3/4 c. frozen blueberries

1/2 tsp. glucomannan powder (optional volumizer)

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

NUTRITIONAL INFO:   Makes 8 pancakes, each contains:

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

Mashed Cauliflower (Foolproof!)

mashed-cauliflower

I 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

Tuna-Cauli Cakes

Cheesie Tuna-Cauli Cakes

These came about for lunch today from a lone half cup of leftover buttered, steamed cauliflower.  I added one of the small 2.5-oz pouches of tuna, some Smoked Gouda cheese and a bit of onion and VOILA!  A delicious lunch!  That’s sauteed kale (cooked exactly 1 minute in bacon grease) on the side of the plate.  The sliced steamed carrots were good with these, too!  These tuna cakes are simply DELICIOUS!  Of course, you can sub in other cheeses, but the Smoked Gouda really makes these different and quite special. Smoked Cheddar would be just as good in this recipe, I believe.  I’ll be making this recipe regularly with leftover dabs of cauliflower from now on.  Such a tasty way to keep from wasting event he smallest amounts of pricey vegetables.  This is suitable for all phases of Atkins if you use flax meal in lieu of the small amount of low-carb breadcrumbs.

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:

2.5 oz.  tuna

3 oz. Smoked Gouda cheese, shredded

2/3 c. steamed cauliflower, mashed with a fork

1 medium green onion, chopped fine

2 T. low-carb bread, crumbed (or 1 T. flax meal)

1 large egg, beaten

Dash black pepper

Dash Cajun spice blend or my Seafood Spice Blend

1 T. coconut oil (or your preferred oil) for frying

DIRECTIONS:  Mix all ingredients but the coconut oil in a medium bowl.  Stir well with a spoon.  Heat the coconut oil in a non-stick skillet over medium-high heat These are inclined to stick to the pan, so do not flip them to side two until they have browned well on the first side, and don’t over handle them with your spatula.  Section off the mixture into 6 equal portions in your bowl. Dip 1/6 of the mixture up and drop onto the hot pan, spreading into a 2½” patties.  When the first side is browned nicely for all the cakes, flip them quickly and carefully.  Brown the second side and when done, transfer to serving plate.  Serve hot with green veggies or a nice green salad.

NUTRITIONAL INFO:    Makes 6 cakes, each contains approximately (varies slightly with your personal choice of low-carb bread or flax):

118.5 calories, 9.16 g  fat, 2.31 g  carbs, 1.11 g  fiber, 1.2 g  NET CARBS, 7.65 g  protein, 325 mg sodium

Curried Meatballs and Cauliflower

curried-meat-balls-and-cauliflowerMy husband wanted something “Indian” for dinner tonight.  I had thawed a pound of ground pork and also had half a pound of lean ground beef in the fridge.  We both love those tiny meatballs that appear on Indian restaurant buffet tables, so I decided to give them a stab and see what I ended up with.  Using what veggies I had on hand, this was the final dish and brother was it ever good!  Not at all spicy, so double the jalapeno if you’re into spicy, or add a dash of cayenne pepper.  For the non-low-carbers at the table, this would be delicious served with basmati rice, but it was pretty darn good just as is, quite honestly.  This dish is suitable for all phases of Atkins, Keto diets, and would be OK for Primal-Paleo using coconut milk for the cream.

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 medium head cauliflower, cut into flowerettes

1 lb. lean ground pork

½ lb. lean ground beef

1 egg, beaten

2 oz. raw onion

2 cloves garlic

2 tsp. ground ginger root

1 tsp,. total Garam Masala

1 jalapeno, seeded and coarsely chopped (use 2 for spicier dish)

¼ c. cilantro for meat

¼ tsp. ground turmeric

¼ tsp. salt

2 plum tomatoes, coarsely chopped

½ c. cream + ½ c. water

1-2 T. more chopped cilantro for sauce

Dash curry powder

2 T. coconut or olive oil for browning meatballs stove-top (or bake them on non-stick pan)

VARIATION:  Add ¼-½ tsp. crushed dried mint to meat mixture (or 6 fresh leaves chopped).  you can also use ground lamb in this recipe for a more intense meat flavor.

DIRECTIONS:  Cut up cauliflower and partially cook in boiling water until just half tender.  You want it under-cooked as it will cook more once in your skillet sauce.  Drain and set aside for now.

In a food processor, pulse to a smooth mixture both meats, the egg, onion, garlic, ginger, jalapeno, ¼ c. cilantro, turmeric, salt and ½ tsp. of the Garam Masala spice blend.  Heat coconut oil in a large skillet over medium-high heat (medium if not using a non-stick pan).  You can also bake the meatballs if you prefer to eliminate the need for any coconut oil (for about 20 minutes at 350º).  Form into twenty 1½” meatballs. Brown them rotating gently as they brown.  Spoon/drain off excess grease, if any.

When meatballs are nice an golden and almost done through, add the cream and water to the pan.  Using a silicone spatula, scrape up any brown bits off the pan so it will make the sauce richer.  Add chopped tomato, the final bit of the cilantro (and dried mint if using), dash curry powder and the rest of the Garam Masala spice.  Gently stir in the cauliflower chunks, coating each with sauce.  Simmer on low heat until thick to allow flavors to meld together nicely.  If the sauce is not thick enough for your taste, dust with the tiniest dusting of xanthan gum or your preferred thickener.  Work it into the sauce with your spatula until it has done a proper thickening job.  It will not take much at all.

NUTRITIONAL INFO:  Makes 5 servings (4 meatballs each with 1/4 cauli/sauce mixture).  Each serving contains:

428 calories, 33 g fat, 9.36 g carbs, 3.64 g fiber, 5.72 g NET CARBS, 25.5 g protein, 258 mg sodium

Broccoli and Mushrooms al Pesto

Broccoli & Mushrooms al PestoI decided to take some of my low-carb glucomannan dumplings and add some pesto sauce recently and was that ever good!  I need to post that gnocchi recipe, too, soon.  We had a few gnocchi leftover so I created this tasty way to serve broccoli tonight.  Simple really and quite tasty with baked chicken.  Just a little caramelized onion, mushrooms and cream and VOILA, a tasty side!  It was so good with chicken, next time I think I’ll saute cut-up bite-size chicken bits and add it right into the dish for a casserole, with some fresh Parmesan cheese grated over it for a binder!   This dish is suitable for all phases of Atkins, Keto diets.  It is not suitable for Primal-Paleo due to dumpling ingredients.

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:

1/4 recipe my Dumplings made into small gnocchi

1 oz. slivered onion

2 T. butter

4-oz. can sliced mushrooms, undrained

2 T. heavy cream

1/8 tsp. xanthan gum (optional to thicken sauce slightly)

10 broccoli flowerets

1½ T. pesto sauce (or a commercial sauce is OK)

Dash each salt and black pepper

DIRECTIONS:   Make a batch of my dumpling dough in a small bowl, stirring ½ tbsp. pesto sauce right into the batter.  Cook according tot he directions in that recipe (linked above).  You will only need a small part of it for this vegetable dish.  Roll ¼ of the pesto-flavored dough into a ½” “rope.  You can make up the rest of the dough into more gnocchi or larger dumplings for a soup or other meal.  Cut the “rope” into small bites about ½” balls, allowing the cut off pieces to land on a silicone sheet, Silpat® or waxed paper.  These DO swell up and will almost double in size when gently simmered.  When the dumplings are done cooking dip out of the water with a slotted spoon and drain on paper towels until ready to serve.

In a medium ceramic vegetable dish, steam the broccoli in a bit of water until nearly done (about 3-4 minutes on HI in your microwave).  Drain off water.  Stir in the cream, xanthan gum, mushrooms with their liquid (or drain if you prefer), the remaining pesto sauce, salt and pepper and set aside.

Now melt the butter in a small skillet and saute the onion until it begins to brown.  I didn’t brown mine quite enough and will do so next time.  🙂  Remove onions from heat.  Stir the pesto gnocchi into the broccoli-mushroom mixture.  Finally spread the caramelized onions on the top.  You can add fresh grated Parmesan cheese to the top if you like, but I have not included that in my numbers below.  You can serve at once (which I did) or pop into an oven for 15-20 minutes to allow flavors to mellow even more.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

168 calories, 15.8 g  fat, 5.73 g  carbs, 2.06 g  fiber, 3.67 g  NET CARBS, 3.73 g  protein, 248 mg sodium

Broccoli with Creamed Onion Sauce

Broccoli with Cream Sauce

If you’re tired of the same old steamed broccoli, the usual cheese sauce and the not so unusual broccoli casseroles, give this recipe a whirl.  It’s easy and ready in minutes.  The sauce really smooths out the broccoli flavor.  This is Atkins Induction friendly and suitable for other Keto diets.  Primal-Paleo followers will want to sub in coconut milk for the cream.

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:  

9 oz. broccoli, cut up into large pieces or small spears

2 T. butter or ghee, unsalted

2 oz. yellow onion, sliced thin

½ clove garlic, minced

½ c. heavy cream

½ c. water

Dash pepper

1 T. grated Parmesan cheese

DIRECTIONS:  Cook broccoli stems until completely done and drain well a few minutes.  Lay broccoli stems  decoratively on your serving dish.  In non-stick skillet over med-high heat, saute onion and garlic in butter until the onion begins to brown and caramelize.    Lower heat and add cream and Parmesan.  Add pepper and taste.  Add pinch of salt if needed.  Simmer a few minutes and it will slightly thicken.  Add water.  Simmer a few more minutes.  Should be the right thickness when done.  If the water made it too thin, add a bit of your favorite thickener.  Dip or pour over broccoli and serve.

NUTRITIONAL INFO:  Makes 3 servings each containing:

164 calories, 13.1 g  fat, 9.4 g  carbs, 2.57 g fiber, 6.83 g  NET CARBS, 4.5 g  protein, 73 mg sodium

Cherry Topping

Shown on Einkorn Vanilla Cake

         Shown on Einkorn Vanilla Cake

I keep a couple cans of Oregon® Red Tart Cherries (water pack) in my pantry at all times.  The hubs likes cherry desserts.  Cherries are fairly high in carbs, so I can’t join him in such desserts very often.  But for a real treat or special occasion we sometimes make a cherry topping for vanilla cake (as shown above), for spooning on vanilla cheesecake, for brandy-laced Cherries Jubilee over vanilla ice cream (a favorite dessert of mine) or for when I make my Black Forest Cake on Valentine’s Day.   This only takes a few minutes to make, too!  this topping is not suitable until you are at Atkins Pre-Maintenance or Maintenance or have reached the final rung of the carb ladder (higher-carb fruits) of your carb re-introduction process in your Ketogenic diet.  Clearly if you are Primal or Paleo, you need to use some other sweetener and perhaps a chia gel made with the cherry juice to thicken.

INGREDIENTS: 1  14.T oz. can of red tart cherries (water pack)

2 T.  erythritol (or sweetener equivalent to 2 T. sugar)

1 T. granula splenda (or other sweetener equivalent to 1 T. sugar)

¼ tsp. xanthan or guar gum to thicken

DIRECTIONS:  Using a small saucepan, stir all ingredients together gently.  Place over medium-high heat and bring to a simmer, stirring, until it slightly thickens.  Remove and allow to cool on the counter. Spoon over your cooled cheesecake, ice cream or cake and serve.

NUTRITIONAL INFO:   Makes 5 servings if you spoon the topping over desserts.  But up to 8 servings, obviously, if you spread the topping onto an 8″ cheesecake and then cut into 8 slices.  I’m providing numbers for the entire recipe and you’ll need to divide the numbers below by the number of servings you get/serve. Also be sure to add in the carb count for the cake, ice cream or cheesecake you serve this on!

NUTRITIONAL INFO:  This entire batch of topping contains:  (Determine your per serving carbs based on how many servings you get for your particular application.

98 calories, 0.0 g  fat, 23.3 g  carbs, 4.0 g  fiber, 19.3 g  NET CARBS Remember, this number is for the entire batch!  1.5 g  protein, 16 mg sodium

Greek Stuffed Peppers

Greek Stuffed Peppers

When I can find them, I buy the really big bell peppers for stuffing.  Usually a recipe of my filling using 1 lb. of ground beef will make four stuffed peppers for me.  The two colossal specimens shown in the photo above were SO ginormous, the two of them ALONE used up ALL the filling!!  Now that RARELY happens, but on this occasion, this was the honest truth!

I didn’t have any kind of recipe  when I created these.  I just decided to take some ground meat, cheese it up with several cheeses (including feta of course), add some typical Greek seasonings and see what resulted.   Glad I did, as these came out GREAT!!  Then, after dinner, I Googled “Greek Stuffed Peppers” and indeed, they do make something similar in Greece, but with rice added to the filling, which I can’t eat on a low-carb diet.  These are only Induction friendly if you omit the red wine.

More delicious low-carb recipes can be at your fingertips with your own set of LOW CARBING AMONG FRIENDS, the latest 5-volume best-selling cookbooks by Jennifer Eloff, and a number of other talented chefs well-known in the low-carb community.  Even Chef George Stella is on-board with the team!  Click my link above to visit their Facebook page for a photo and recipe preview of some of the recipes that appear in these books.  These books are can also be purchased individually, in regular or coil-binding from Amazon or direct.

INGREDIENTS:

4   3-oz. bell peppers, any color (try to select peppers with fairly flat bottoms)

16 oz. ground beef (or ground lamb)

2 oz. onion, chopped fine

1 Roma tomato, chopped

1 T. tomato paste

1/3 c. water

¼ c. red wine (omit if on Induction)

1 large clove garlic, minced

1/8 tsp. cinnamon

¼ tsp. crushed dried oregano

¼ c. parsley, chopped

½ c. feta, rinsed in strainer under cold water

½ c. Monterrey Jack cheese

2 tsp. Parmesan

VARIATION:  Use some dill weed in place of the cinnamon

DIRECTIONS:   Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use.  Remove seed core.  Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish.    Remove and drain and place in baking dish.  Preheat the oven to 350º at this point.  Next brown the ground meat in a non-stick skillet.  Add onion, garlic, tomato, tomato paste, wine and water.  Next add the parsley and spices.  Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese.  Stir to blend and melt.  Remove from heat.  Stuff the peppers and sprinkle the tops with the Parmesan cheese.  Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender,  but not overcooked and falling apart.  Serve with a nice Greek salad.

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains:

370 calories, 23.18 g  fat, 8.15 g  carbs, 2.1 g  fiber, 6.05 g  NET CARBS, 29 g  protein, 720 mg sodium

Kale and Cabbage Medley

Kale & Cabbage (with peppers)

I love braised kale and braised cabbage, but tonight’s creation with the two together was just amazing!  Combining with my ingredient lineup totally changed the flavor profile of BOTH vegetables.  Therefore this might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves.  This vegetable side is a little carb-y, but all those carbs are in the incredibly nutritious kale and cabbage, so they’re all GOOD carbs!    This dish is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily allowance.  This recipe is also OK for Primal-Paleo diners.

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 bunch of kale (about 4 cups stemmed and coarsely cut up)

2 c. cabbage, coarsely cut up

2 oz. yellow onion, sliced

3 oz. bell pepper, cut into medium-sized pieces (your color choice)

1/2 tsp. sea salt

Dash black pepper

1 T. Sriracha chili sauce

Water to cover all (I also added 3/4 c. baked ham broth/drippings)

1 T. bacon grease

DIRECTIONS:  Melt the bacon grease over high heat in a large stew pot and saute the onion until caramelized.  Add the stemmed, cut up kale, cabbage and water to cover.  Add bell pepper, salt, pepper and Sriracha sauce.  Bring to a boil and lower heat to medium and simmer for about 30 minutes.  Serve at once.  This broth makes a tasty and nutritious base for soups, so I store mine in containers in my freezer.  🙂

NUTRITIONAL INFO:   Makes 5 servings, each contains:

70 calories, 3.04 g  fat, 9.92 g  carbs, 2.42 g  fiber, 7.5 g  NET CARBS, 2.48 g  protein, 60 mg sodium

 

Apple Cinnamon Pancakes

Apple Cinnamon PancakesThese were certainly a pleasant change from my usual plain pancakes, and not too bad in carbs to have a whole apple in them!  I’m far enough along in my diet now to be able to add the occasional bit of fruit to my diet once a week. Today was the day.  I grated an extremely small apple, which yielded about ½ cup apple shreds and added them to my “Pork Rind French Toast Cakes” recipe, along with a bit of spice, sweetener, vanilla and a dab of baking powder.  Voilà!  A delightful breakfast and it only took 2 to fill me up.  Good thing, because hubby eagerly ate the other four with NO PROBLEM!  🙂  This recipe is not suitable until you are nearly to maintenance, on the fruit rung of Atkins Phase 2 OWL.

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:

1½ oz. pork rinds, crushed

2 T. golden flax meal

2 T. coconut flour

½ tsp. baking powder

½ pkt. stevia (I use SweetLeaf)

1 small 2″ apple, grated

2 eggs, beaten

¼ c. cream

2 T. DaVinci vanilla sugar-free syrup (or 1/4 tsp. vanilla)

¼ tsp. cinnamon

Pinch nutmeg 2

T. water

DIRECTIONS:  Measure the dry ingredients into a mixing bowl.  Add wet ingredients, stir well and let batter set for about 2-3 minutes and to get thick.  Dip the batter onto an oiled, hot griddle, pancake style, forming into six round 4″ pancakes with the back of your spoon.  Brown on first side and when puffed up a bit, flip them over.  When both sides nicely browned, serve with your favorite low-carb syrup (I use Cary’s  sugar-free maple) and breakfast meat.  I think these would also be nice served with some diced, spiced and slightly thickened saucy apples and a dollop of whipped cream for a desert!

NUTRITIONAL INFO:  Makes six 4″ pancakes, each contains:

113 calories, 6.78 g  fat, 5.55 g  carbs, 2.12 g  fiber, 3.43 g NET CARBS, 7.73 g  protein, 233 mg sodium

Cinnamon Coffeecake

cinnamon-coffeecakeThis light, fluffy coffeecake was a BIG hit with the hubs this morning.  I used an old tried and true bread recipe and topped it off with a classic cinnamon-butter topping.  DELICIOUS!  You can use a  smaller pan to allow it to rise even higher if you like!  May take a bit longer to cook if you do that.    This one’s a keeper for us!  Hope you’ll try it soon!  This is not suitable until you are well past the Induction phase of Atkins due to the CarbQuik in it, which contains a small amount of real wheat product.

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.

TOPPING INGREDIENTS:

¼ c. Splenda

¼ c. erythritol

1 T. quality cinnamon

4 T. unsalted butter, melted

BATTER INGREDIENTS:

1 recipe Peggy’s Sliced Bread

2 T. warm tap water

1 tsp. dry yeast + ¼ tsp. sugar

VARIATION:  Add so chopped nuts to the top before baking.  If you like things sweeter, you can make a low-carb glaze and drizzle over the top (we prefer less sweet coffeecakes).

DIRECTIONS:   Preheat oven to 350º.  Line a 9 x 13″ pan with parchment, oiling the pan sides not covered with parchment.  Mix cinnamon, Splenda and erythritol in a small bowl and set aside.  Melt butter in small saucepan over low heat and then stir just HALF of cinnamon mixture into the butter.  Remove from heat.  Set both the dry and wet toppings aside for now.

Dissolve the yeast and sugar in the warm tap water in a small bowl.  Make the Peggy’s Sliced Bread per that recipe’s instructions (click link above), adding the yeast mixture to the softened cream cheese and egg mixture.  Whip these wet ingredients with a whisk until smooth.  Add the dry bread ingredients on top and stir well with a rubber spatula.  With your rubber spatula, scrape the batter into the prepared pan and spread the batter evenly. Sprinkle on the dry half of the cinnamon-sweetener mixture evenly.  Pop pan into 350º oven for 20 minutes.  Remove cake gently and drizzle butter-cinnamon mixture over the top and return to oven.  Bake for approximately 10-15 minutes longer or until that mixture appears to be being absorbed and is pretty dry to the touch on top in the center of the pan.  Cake should be done by then.  Ovens vary, so watch it on the second half of baking.  Enjoy hot with your favorite tea or cup of java.

NUTRITIONAL INFO:   Makes 8 servings, each of which contains:  (not including optional nuts or glaze)

272.6 calories, 24.6 g fat, 10.8 g carbs, 5.43 g fiber, 5.37 g NET CARBS, 13.6 g protein, 354 mg sodium

Eggplant Focaccia

Eggplant Focaccia

This is a fairly easy dish to throw together and it is quite tasty.  Any leftovers can be reincarnated the next day by adding some browned Italian sausage and mushrooms or some super thin slices of green pepper and seeded tomato.  My husband is a hearty eater and had 3 slices.  It took only 2 to satisfy me.  Not suitable until Atkins Phase 2 OWL unless you use a different, Induction-friendly bread instead of the bread mentioned below.  I added 2 sausage patties to the focaccia pictured above, because that’s what I had cooked, leftover in the fridge.  Next time I’ll use 4 patties.  If you add sausage, be sure to add that to the nutritional info shown below.

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

INGREDIENTS:

1 batch of Artisan Flat Bread  (use Jen Eloff’s Gluten-Free mix in this bread for gluten-free version)

8 oz. unpeeled, eggplant (sliced thin, about 1/8″-¼” thick)

2 T. extra virgin olive oil

1 T. chopped fresh rosemary

¼ tsp. crushed dried oregano

Pinch each onion powder and garlic powder

3 oz. Havarti, Emmentaler, Swiss or Jack cheese, shredded

1 oz. Parmesan cheese for final topping

VARIATION:   Add a little cooked crumbled pork or Italian sausage crumbles to crust before layering with eggplant. 

DIRECTIONS:  Slice eggplant and spread onto paper towels and lightly salt.  Let sit 10 minutes and pat the water off tops.  Repeat for other side of eggplant.

Preheat oven to 350º.  While eggplant is “bleeding” out its water, make the Artisan Flat Bread per recipe instructions.  I always use mozzarella cheese where the recipe says Italian blend cheese. Spread batter onto parchment-lined 13×15 pan.  You can spread batter all the way to the edges and make the sheet rectangular, or make it oval like I did in the picture below.   Sprinkle rosemary, oregano and onion and garlic powder on top.  Now evenly spread half the grated cheese onto the batter.  If adding sausage, do it now.  Arrange eggplant slices in 1-2 slightly overlapping layers evenly on top.  Sprinkle with remaining grated cheese.   Finally, top with the Parmesan. Drizzle with the olive oil and bake for 30 minutes at 350º or until eggplant is done.  Remove from oven and slice into 12 pieces.  Serve immediately.  This is nice with a green or tomato salad.  Easiest eaten with your hands like pizza.

Shown with a little cooked sausage added under eggplant layers.

NUTRITIONAL INFO:  Makes 12 servings.  Excluding any added sausage, each serving contains:

238.5 calories, 19.7 g  fat, 4.76 g  carbs, 2.34 g  fiber, 2.42 g NET CARBS, 14.1 g  protein

Middle Eastern Stuffed Eggplant

This tasty stuffed eggplant will fill you right up! It has a lot of flavor layers going on and will excite your palate.  It’s actually quite easy to make, too.  It’s a little carb-y, but that’s because of the eggplant itself.  No empty fillers in this recipe.  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily limits. It is also suitable for Primal and will even work for Paleo if you sub in chia gel or an extra egg for the ricotta cheese.

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

DISCLAIMER: I 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:

2 T. coconut oil

1  16-oz. whole eggplant, stemmed and cut in half lenghtwise

10 oz. ground beef (or lamb)

2 oz. onion, chopped

¼ tsp. sea salt

Dash black pepper

1 tsp. ground cinnamon

½ tsp. ground cumin

1 Roma tomato, chopped coarsely

1 clove garlic, minced

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

2 beaten eggs

1/4 c. ricotta cheese (use chia gel or an extra egg for a Paleo version)

DIRECTIONS:  Melt the oil in a very large skillet over high heat.  Place eggplant in the pan cut-side down.  Brown the cut surface, pressing the eggplant halves down with your hand as they cook.  Cook them for about 10-15 minutes.  Remove them to a cutting board to cool a bit.

Add the meat to the skillet and brown over medium-high heat.  Add the onion toward the end of the browning process and cook until pretty tender.  Add the seasonings next.  Lower heat and simmer 5 minutes or so to let the spices mingle in the meat nicely.  Turn off heat.

Preheat oven to 350º.  Using a knife slice or scoop out most of the eggplant flesh from the halves, leaving about 1/2″ of the flesh intact on the skin for support during baking.  Place the two hollowed out shells in a baking pan.

Next, chop the scooped out eggplant flesh into ½” dice and add back into the meat mixture in the skillet.  If the eggplant is still opaque in places (likely it is not fully done), turn the fire on to medium and stir/simmer the meat-eggplant mixture until the eggplant is pretty tender.  Turn off heat.

Stir the beaten eggs into the ricotta and add to the meat mixture and mix well to bind and moisten the filling.  Spoon half the mixture into each eggplant shell.  Pop the pan into your preheated oven and bake for about 35-40 minutes or until the shells appear to be fully cooked.  Pairs nicely with a sour cream/mint cucumber salad as shown.

NUTRITIONAL INFO:    Makes two large adult servings, each contains:

467 calories, 42 g  fat, 19.85 g  carbs, 9.25 g  fiber, 10 g  NET CARBS, 38.4 g  protein, 499 mg sodium

Chicken-Eggplant Parmigiana Casserole

Chicken-Eggplant Parmegiana Casserole

If you love Italian food, you are really going to LOVE this dish!  So tasty!  This casserole  was created with leftover cooked chicken breast meat I had in the refrigerator and a small amount of cooked spaghetti sauce and some commercial no-sugar sauce I wanted to use up.  I bought a beautiful eggplant yesterday and some mushrooms, so I created a quick Parmigiana casserole.  This recipe is suitable for all phases of Atkins and Primal followers that eat occasional cheese.  This meal would not be suitable for Paleo diners.

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

INGREDIENTS:

8 oz. cooked chicken meat, cut in bite size pieces

2 T. olive oil

6 oz. mushrooms, sliced

5 oz. eggplant, sliced 1/4″ thick (I do not peel)

¼ c. low-carb spaghetti sauce (I use Lucini with no added sugar)

3/4 c. homemade spaghetti sauce   [you could use all homemade or all Luccini sauce]

6 oz. Mozzarella cheese, grated

½ c. grated Parmesan cheese

½ tsp. dried oregano (or 1 tsp. fresh, chopped)

¼ tsp. dried basil (or 1 tsp. fresh, chopped)

¼ tsp. dried rosemary (or ½ tsp. fresh, chopped)

DIRECTIONS:  Preheat oven to 400º. Use a small amount of the oil to grease your casserole dish and a small baking sheet.  Place eggplant on baking sheet and bake at 400º for about 15 minutes, turning once during this pre-cooking.  Remove from oven and lower temperature to 350º.

In a non-stick skillet, saute the mushroom slices in the rest of the olive oil. Place eggplant in a single layer on the bottom of your greased casserole dish.  Top with the shredded chicken meat.  Spoon half the spaghetti sauce over the meat. Sprinkle on half the Parmesan and half the mozzarella cheese.  Sprinkle with half the spices.  Spoon on the remainder of the sauce. Sprinkle on the rest of the two cheeses and the last of the spices.  Top with the sauteed mushroom and pop into your 350º oven for about 30-35 minutes or until cheese is melted and the casserole is hot hot in the center.  Serve with your favorite salad or green vegetable and some garlic bread made with low-carb bread.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

427 calories, 26.1 g  fat, 10.4 g  carbs, 2.98 g  fiber, 7.42 g  NET CARBS, 38 g  protein, 270 mg sodium

Creamy, Smoky Chicken Casserole

creamy-smoky-chicken-casserole

This delicious casserole evolved from several packages I call “last of this vegetable” that were staring at me in the fridge when I went to start making dinner.  Despite that fact, this was an amazingly good dinner!  It’s also very nutritious with the kale added, which was an after thought, actually.  Since I was afraid this dish wouldn’t be very photogenic, I decided at the last minute to make my Savory Casserole Topping for the top.  GOOD decision, as it also added flavor to the simple flavor profile of this dish!  This recipe is suitable once you get to phase 2 of Atkins.  Omit the topping and you Induction folks can enjoy this as well.  This recipe is not suited for Primal or Paleo followers due to the dairy 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:

½ medium head cauliflower, stemmed and chopped to 3/4-1″ pieces (about 2½ cups)

2 T. coconut oil

3 oz. onion, chopped

2 large carrots, sliced or chopped

1 c. my low-carb Condensed Cream of Chicken Soup

2 T. cream cheese

3/4 c. heavy (whipping) cream

2 c. cooked chicken meat, chopped (I left skin on mine)

3 oz. Smoked Gouda cheese, shredded

Dash black pepper

1 leaf raw kale, stemmed, chopped fine (about 3/4 c. loose-pack)

½ recipe of my Savory Casserole Topping

DIRECTIONS:  Make the casserole topping per that recipe’s instructions (click blue link above).  Set aside. Preheat oven to 350º.

In a medium saucepan, cover cauliflower with water and boil only until half tender.  While it is cooking, heat oil over high heat in non-stick large skillet (I use a non-stick wok), add onion, carrot and saute until half-tender also.  Lower heat to medium, add cream cheese and heat until melted.  Lower heat to lowest setting and add the soup, cream, half the shredded Gouda, the pepper and chicken meat.  Stir lightly to mix well.  Drain water off cauliflower when half tender and add to the skillet mixture.  Stir again.    Add the raw, chopped kale and stir one last time.  Sprinkle remaining Gouda over the top and then add the crumble topping evenly over the top.  Cover with foil and bake at 350ºfor 20 minutes.  Remove foil and bake 20 minutes longer or until topping is golden brown.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

390 calories, 30.7 g fat, 8.73 g carbs, 2.55 g fiber, 6.18 g NET CARBS, 17 g protein, 539 mg sodium

Chipotle-Pork Soup

chiptle-pork-soupMan, to have so few ingredients, this soup was amazingly full-flavored!  DELICIOUS! The hubs is down in Georgetown today, so he won’t get to taste it until reheated tomorrow.  This is one of those foods that I just know is going to get even tastier upon re-heating.   I am out of Eden soy black beans, so I had to use pintos, which are much carbier.  So to lower the carb count shown below, use soy black beans with only 1 net carb per 1/2 cup rather than the pinto beans and you have a delicious, low carb soup.  The count isn’t terribly bad having used pintos, but I would have preferred to use soy black beans.    This soup is not suitable until you are farther along in your weight-loss journey.  Those still in Atkins Induction Phase need to omit the beans and add 1 c. more water, as I think you will find it too rich without the extra water).  Primal-Paleo followers will want to substitute chick peas or lentils for the beans.

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. breakfast sausage

3 oz. onion, chopped

3/4 c. red bell pepper, chopped

3 c. homemade chicken broth

1 c. water

1 c. canned pinto beans, drained (can use soy black beans, chickpeas or lentils)

¼ c. cilantro, chopped (optional)

1   7-oz. can Herdez Salsa Verde  (or 1/2 c. mixture of tomatillos & mild, canned green chilies)

1 clove garlic, minced

1/3 tsp. each regular chili powder, mild Ancho chile powder and Guajillo chile powder)

Dash smoky, dried chipotle chile powder (the hottest of them all)

DIRECTIONS:  Brown sausage in medium soup pot over high heat until no longer pink.  Add onion and bell pepper.  Add chicken broth, cilantro, Herdez Salsa Verde, garlic, chile powders and beans.  When it all comes to a boil, reduce heat to a simmer and cook for about 15 minutes or until onions are tender and flavors have mellowed.  You Paleo-Primal folks will want to cook until lentils are done.  You will not need added salt in this recipe as the sausage and Herdez have plenty between the two (too much for my taste, in fact, but I’m a very light salt user.).  Serve and enjoy!

NUTRITIONAL INFO:    Makes 8 cups, each cup containing:

191 calories, 11.5 g fat, 7.36 g carbs, 1.91 g fiber, 5.45 g NET CARBS, 10.9 g protein, 589 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 one that just needs a little bit 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.

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.  Add beef next.  Bring to a simmer and 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

Creamy Broccoli and Mushrooms

Creamy Broccoli and Mushsrooms

This dish is a variation on a broccoli dip a friend of many years often served at parties.  I didn’t chop my broccoli as fine as she did, and there was no cheese in her dip.  Mine instead is made with a delicious low-carb soup.  The flavor was so memorable I decided to try and reproduce it as a vegetable side dish today.  It came out delicious!  Just as good as her dip, maybe even better with my addition of cheese!  This recipe is suitable for all phases of Atkins, Keto diets but not acceptable for Primal or Paleo.

VARIATIONS:  Add 1 c. cooked leftover chicken or 1 cup cooked shrimp for a complete meal

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:

½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)

1 oz. onion, chopped

6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)

1 T. olive oil

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. shredded Monterrey Jack Cheese

¼ c. heavy cream

Dash black pepper

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup.  You will only use half of it for this recipe.  The remaining soup should be reserved for some other use.  It will keep a week in the refrigerator.  Chop and steam the broccoli over water or in your microwave just until tender crisp.  Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender.   Turn off heat.    Toss the broccoli into the skillet and toss lightly.  Stir the cream into the soup mixture and blend well.   Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly.  ENJOY!

NUTRITIONAL INFO:    Makes 4 servings, each contains: (does not include optional meat)

215.5 calories, 18.35 g  fat, 7 g  carbs, 2.22 g  fiber, 4.78 g  NET CARBS, 6.45 g  protein, 348 mg sodium

Chocolate Shell

chocolate-shell-coating

This recipe is ideal for making a chocolate shell for ice cream bars and a variety of chocolate candies.  The sky is the limit on how it can be used for candy making, including multi-layer candies.  Pictured above are bite-size sweets made with (left) peanuts, (center) coconut-pecan, and (right) almond-dried cranberries.  Since what you add to your chocolate will vary, the nutritional information will vary.  Therefore I am providing just the counts for the chocolate coating mixture.  you will then have to add the nuts or fruits you add to each piece for an accurate count. This recipe is chilled to set, but it keeps at room temperature for a fairly long period, so you can serve these creations at parties without fear they will melt on the plate. Just pop any leftovers back in the fridge for longer term storage.  They should freeze OK, too.  🙂

This recipe is suitable (as written) for all phases of Atkins.  Once you reach Atkins Phase 2 OWL, you can add nuts, coconut meat, fruit bits or whatever is allowed on your eating plan to your candies.

INGREDIENTS FOR CHOCOLATE SHELL COATING:

1 c. sugar free chocolate chips (I use Hershey’s)

1 square unsweetened baking chocolate (or 4 squares Lindt 90% chocolate)

¼ c. melted butter

1 T. coconut oil (or 1 T. more butter)

6 drops liquid Splenda (or 2 tsp.vanilla sugar-free syrup)

DIRECTIONS:  Set silicone candy molds on a sheet pan.  Place your nuts, coconut, or fruit bits into each of 48 silicone candy form cups.  Next, in double boiler or a small saucepan over another pan containing boiling water, melt the butter and coconut oil.  Add the square of chocolate and melt slowly.  Add the choco chips, stirring constantly so the chocolate will stay smooth.  It should make a smooth, silky (not lumpy) chocolate sauce.  Dip 1 tsp. of sauce onto each candy mold slot.  There should be enough to do all 48 slots.  Then go back and put any remaining sauce as equally on the 48 candies as possible, using it all up.  The chocolate will run down around the nuts/fruit and make a solid piece of candy once chilled.  If making a smaller batch, refrigerate (or freeze) any leftover sauce in a ziploc plastic bag for future use.  Pop the sheet pan into the refrigerator for about 15-30 minutes.  When the chocolate is hard to the touch, pop ’em out from the bottom and ENJOY!  The chocolate will not totally melt if at room, but don’t leave them out for hours.  The chocolate WILL melt under the heat of your fingers if held too long.

NUTRITIONAL INFO FOR SAUCE:  Makes about 1¼ cups or 20 T. (60 tsp.).  This will be enough for 48 1″ candies.  Each tsp. contains:

19 calories, 1.79 g  fat, 0.55 g  carbs,0 .21 g fiber, 0.34 NET CARBS, 0.20 g  protein, < 1 mg. sodium

additives

Cheesy “Hash Browns”

Cheese

Shown with sausage added

We’ve all tasted and love that well-known hash brown casserole.  I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns.  The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction.  This is also great with crumbled, cooked pork sausage on top!  I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts.  It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot.  Here’s my recipe with necessary low-carb changes.  This is Induction friendly, too!  Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (as shown above)  No meat is calculated into the nutritional info below, however.  This is such a large recipe I cook a half recipe unless I have company.

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 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

1 head fresh cauliflower, cooked & chopped (or 3 10 oz. pkgs. frozen, thawed, drained, coarsely chopped)

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes

OPTIONAL GARNISH:  sprinkle top with paprika before baking

DIRECTIONS:  Thaw the frozen (or cook the fresh) cauliflower & drain well.  Preheat oven to 350º.   If adding sausage, brown it in a skillet.  Mix first 7 ingredients in a bowl and stir in the sausage if using. Spray glass baking dish.  Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.

NUTRITIONAL INFO:  Makes 9   1-cup servings, each has:  (does not include sausage)

190   calories, 15.94 g  fat, 7.36 g  carbs, 2.78 g  fiber, 4.58 NET CARBS, 6.28 g  protein

Mega Meatballs

Click to enlarge

Browsing my favorite food blogs, I came across a lovely picture of meatballs, something I’ve not made in ages.  I decided it was high time I did some meatballs for dear hubby and I love them, too!   The dish I came up with is not classic “saucy” spaghetti and meatballs, as actually very little sauce is put on each serving.  But an adequate tomato-y edge was there and made this a delightful dinner.

I’m providing the nutritional information for the individual parts of this, as many will use this meatball recipe with other sauces, serve it over other bases than the zucchini noodles and will use this thick veggie-heavy marinara sauce for other applications.  This dish is not suitable until Phase 2 Atkins due to the ricotta.  It is OK for Ketogenic diets.  It is however not acceptable for Primal-Paleo.

I like to make large batches of meatballs and freeze the extras for quick uses later on.  This recipe makes 20 meatballs or 10 servings of two meatballs.  Adjust your recipe as your needs dictate.

I absolutely love the Lucini “Rustic Tomato Basil Sauce” (no added sugar or bad ingredients) that I found at my local Walmart.  It’s made with all natural ingredients, has a lovely taste and I buy it for quick sauces and us it for quick pizza sauce.  It’s a great flavor foundation to build on.  🙂   It costs somewhere around $3.99/jar if I remember right.

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the latest publications by Jennifer Eloff and friends: LOW CARBING AMONG FRIENDS. Volumes 1-5 are released.  Vol. 6 is due out later this year and Vol. 7 will be released in early 2015.  Order yours today at Amazon or here: http://amongfriends.us/order.php

MEATBALLS:

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

1 lb. ground pork

2 beaten eggs

½ c. ricotta cheese

4 oz. cream cheese, softened

¼ tsp. each onion powder, garlic powder, crushed fennel seed and dried basil

½ tsp. dried oregano, crushed

¼ c. Parmesan cheese

MEATBALL DIRECTIONS:  Preheat oven to 350º.  Measure out all ingredients into a large bowl and mix together with fork or hand until well blended.  Form large 1½” balls by rolling in your palms.  Place them on either a non-stick baking sheet or one with a silicone sheet liner.  Bake at 350º for 30-40 minutes or until lightly browned and no longer oozing pink juices.

QUICK MARINARA SAUCE:

3 T. olive oil

½ c. celery, chopped

4 oz. onion, chopped

¼ c. bell pepper, chopped

5 large mushrooms, chopped

1  25.5 oz. jar (3c.) Lucini “Rustic Tomato Basil Sauce”, all natural ingredients with 4 NC per ½c. serving

2/3 c. parsley, chopped

3/4-1c. water, as needed

DIRECTIONS FOR SAUCE:  Heat oil in skillet or large saucepan.  Add celery, onion and bell pepper and saute until nearly tender.  Add mushroom and saute until translucent. Add Lucini sauce, parsley and bring to a simmer on very low heat.  Cook on lowest setting while meatballs are baking.  Stir often, adding water, as needed, to prevent scorching on the bottom of the pan and to maintain a thin marinara sauce consistency.

ZUCCHINI NOODLES “Zoodles”:    VARIATIONS: Serve over spaghetti squash.           

3 medium zucchini (about 10 oz. each)

1 T. olive oil

DIRECTIONS FOR NOODLES:   Cut the zucchini into noodle shapes either with a hand held julienne peeler, a Vegetti, or a spiralizing tool like the counter-top Spirooli  that I used to use, but whose handle broke off.  Heat olive oil in non-stick skillet over medium-high heat.   Add zucchini threads to the pan and lightly saute just until they become translucent.  DO NOT OVERCOOK them or they will get mushy.

FINAL PLATING:  Plate about 1 cup zoodles on each plate.  Top with 1/2 c. sauce.  Place 2 meatballs on top and if desired, garnish with a sprinkle of grated fresh Parmesan.

MEATBALL NUTRITIONAL INFO:  Makes 20 very large meatballs.  Two per serving.  Each 2-meatball serving contains:

290 calories, 23 g  fat, 1.18 g  carbs, .8 g  fiber, .38 g  NET CARBS and 20.2 g  protein, 155 mg sodium

SAUCE NUTRITIONAL INFO:  Makes ten 1/2 c. servings of sauce.  Each serving contains:

97 calories, 7.2 g  fat, 7.27 g  carbs, 1.93 g  fiber, 5.34 g  NET CARBS, 2.24 g  protein

ZUCCHINI NOODLES NUTRITIONAL INFO:  Makes 10 servings of noodles.  Each 3 oz serving contains:

59 calories, 4.7 g  fat, 4.2 g  carbs, 1.4 g  fiber, 2.8 g  NET CARBS  1.5 g  protein

Beef Chile Relleno Casserole

beef-chile-relleno-casserole1

I just love chile rellenos, but I don’t like all the fuss of actually stuffing them.  So I just make the dish up in a layered casserole.  Tastes exactly the same, but it’s much less trouble to put together.   My last similar recipe was with chicken.  This is how I make this dish with beef.   This recipe is Induction friendly and Primal diners who eat cheese can also enjoy this dish. It would not be suitable for Paleo followers.

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

3 poblano peppers (mine weighed 2-2.5 oz. each)

12 oz. lean ground beef

2 oz. onion, sliced

½ tsp. dried guajillo chile, seeded and chopped fine (optional)

¼ tsp. dried ancho chile powder (optional)

¼ tsp. chili powder  (use ½ tsp. if guajillo and ancho above are omitted)

¼ tsp. garlic powder

3/4 c. Ro-Tel tomatoes and green chiles, solids only (the mild ones unless you like “hot”)

¼ c. cilantro, chopped (optional)

6 oz. Monterrey Jack cheese, grated

DIRECTIONS:   Preheat oven to 450º.  Roasting your peppers will make them milder and sweeter, so don’t bypass this step.  Cut tops off poblano peppers and remove seed cluster.  Cut in halves, lay the halves on a non-stick baking sheet and roast in 450º oven for about 15-20 minutes, turning once during roasting.  Remove and cool.  Lower oven to 350º. Peel tough skin gently off the peppers.

While they are roasting, heat ground beef in non-stick skillet over high heat.  When meat is no longer pink, add onion and saute until tender.  Add all remaining ingredients except the cheese.  Simmer 3-4 minutes for flavors to meld together.  Lay the skinned poblano pepper pieces in the bottom of 3 individual casserole dishes or one larger casserole dish if you prefer.  Top the peppers in each serving dish with 1 spoon of the beef filling.  Spread 1/3 of the cheese equally over the top. Place the remaining beef filling evenly next.  Top with the remaining cheese.  Pop into a 350º oven for about 20 minutes or until bubbly and the cheese is melted.  Serve at once with a nice guacamole salad (and if you are in Pre-Maintenance or Maintenance, this is nice with a ½ c. of heated refried beans).

VARIATION:  If your are at goal weight and you can afford the extra carbs, a thin layer of refried black soy beans is delicious on this (I usually start out with the bean layer, or you can dot them on top before adding the final cheese).  

NUTRITIONAL INFO:   Makes 4 servings, each contains:

412 calories, 27.7 g fat, 6.72 g carbs, 2 g fiber, 4.72 g NET CARBS, 32.6 g protein, 897 mg sodium

(adding ½ c. mashed soy black bean layer increases carbs to 10.7 g, fiber 5.5 g, net carbs 5.22 g).

Pumpkin Cake

pumpkin-cakeThis moist, delicious pumpkin cake, inspired by a recipe I saw at Fabulous Foods.com, came out simply wonderful.  It cooked perfectly and has a lovely smooth texture.  I don’t care for the texture of cakes made exclusively with almond flour, so I subbed 1/3 whey protein powder into her recipe for a smoother texture.  I also chose to use fresh pumpkin rather than canned.  I reduced the butter called for by 25% as well.  This one’s a keeper for our holiday baking, for sure!  This recipe is suitable for all phases of Atkins, Keto diets and Primal as well.  The cream cheese knocks this out of suitability for Paleo, unless there is a suitable substitute that meets that program’s requirements.

Many delicious low-carb recipes like this one 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. almond flour

1 c. plain whey protein powder

1 c. Splenda or equivalent sweetener of choice

2 tsp. baking powder

1/8 tsp. salt

1 T. + 1 tsp. cinnamon

1 tsp. ground cloves

½ tsp. nutmeg

8 oz. cream cheese, softened

3/4 c. (1½ sticks) butter, softened

1 c. fresh cooked pumpkin, mashed well

4 large eggs

½ c. sugar-free maple syrup or caramel sugar-free syrup

1 tsp. vanilla

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a tube with parchment cut-to-fit, or use a lightly oiled non-stick bundt pan.  Oil the sides and post of your tube pan as well.  In a medium bowl, soften cream cheese and butter.  With electric mixer, blend them well.  Add eggs, syrup, pumpkin and vanilla.  Whip on high until very smooth.  In a separate bowl, measure out all dry ingredients and stir well to blend to a uniform mixture.  Add to the wet ingredients and beat with the electric mixer until a smooth batter is achieved.  With a rubber spatula, scrape the batter into the cake pan spreading it as evenly as possible.  Bake at 350º for 50-55 minutes or until toothpick comes out clean and dry.  Cool almost totally before loosening with a knife and tipping onto a cake plate for serving.   You can top with dollop of fresh whipped cream if you  like.

VARIATION:  Use lightly oiled silicone muffin pans for a muffin version.  Should make 12 large muffins that will take about 20-25 minutes to bake at 350º.

NUTRITIONAL INFO:  Makes 14 slices, each contains:

295 calories, 25.8 g fat, 7.28 g carbs, 2.30 g fiber, 4.98 g NET CARBS, 12.4 g protein, 287 mg sodium

Chicken Scallopini

Chicken Scallopini

This is a recipe I’ve been cooking for years.  It’s truly Atkins friendly without a single modification.  It’s rich, but I love this one every once in awhile.  Vermouth has a distinctive flavor, but if you don’t have it, you could use an equal amount of dry white wine instead.  This will, however, greatly impact the final flavor.  This is real easy to put together yet it really delivers on flavor!  If you omit the vermouth/wine, this is OK for Induction.  this is a wonderful recipe to pull out after the holidays when you are trying to get rid of some leftover turkey meat.  It works very nicely in this creamy sauce.

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

4  4-oz skinless, boneless pieces chicken breast

1 ½ T. olive oil

8 oz. mushrooms, cleaned and sliced

¼ c. chopped parsley

½ tsp. dried tarragon

1/3 c. heavy cream

3 T. dry vermouth or white wine (omit if on Induction)

Dash Salt & Pepper to taste

DIRECTIONS:  Pound chicken breasts between two pieces waxed paper until flattened to about ¼” thickness.  Lightly salt and pepper.  In a large non-stick skillet, heat 1 T. of the oil and sear chicken until lightly browned on both sides.  Just cook until done (no pink juice exuding).   Remove to a platter and cover with plate or foil to keep warm.

Add remaining olive oil to skillet and saute mushrooms, stirring occasionally  until lightly browned and done, about 5 minutes.  Lower heat and add vermouth, cream, tarragon, parsley and deglaze any brown bits off bottom of pan.  Pour mushroom cream sauce over chicken.  Decorate with a sprig of parsley or a sprinkle of chopped parsley.

NUTRITIONAL INFO: Serves 4, each serving containing:

368 calories, 21.43 g  fat, 4.25 g  carbs, 1.0 g  fiber,3.25 NET CARBS, 36.88 g  protein, 39 mg. sodium

Zuppa Toscana

Creamy Italian Sausage Soup

This soup is similar to Zuppa Toscana at Olive Garden restaurants, but mine has diced cauliflower standing in for potatoes.  I tend to use ground pork rather than Italian sausage, as I can control spices and salt doing that.  You just need to add oregano, fennel and garlic really.  But you can certainly substitute in commercial Italian sausage if you prefer for convenience.  It will almost DOUBLE the sodium and increase carbs though.   Just be aware of that.  This soups is delicious and we both gave it a resounding thumbs up.  It will make the rounds at our house. 🙂

VARIATIONS:  Substitute 1/2 c. chopped parsley for the kale; substitute diced rutabaga for the cauliflower.

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

INGREDIENTS:

6 slices bacon, cut into 3/4″ bits

12 oz.  lean ground pork, coarsely broken up to 1/2″ chunks

2 oz. onion, chopped

1 clove garlic, minced

1½ c. coarsely chopped kale (about 3 leaves after stemming)

3 oz. cauliflower, diced to ½”-3/4″ pieces

1 oz. pimiento (half a 2 oz. jar)

3 large mushrooms, sliced or cut however you like

4 c. homemade chicken broth (32 oz.)

1 c. water

1 c. heavy cream

Dash black pepper

Dash crushed red pepper

3-4 drops Tobasco (or other hot sauce)

¼ tsp. dried oregano leaves

½ tsp. fennel seed, crushed

DIRECTIONS:  In a large dutch oven over high heat, cook the bacon.  Add the pork, onion and garlic and saute until meat is no longer pink.  Lower heat to medium.  Add all remaining ingredients but the cream.  Simmer 5 minutes.  Add cream and simmer 5 more minutes.  Thicken with xanthan or gum if desired.   Serve at once.

NUTRITIONAL INFO:   Makes six 1-1¼c. servings, each contains:

356 calories, 30.5 g fat, 5.51 g carbs, 1.08 g fiber, 4.43 g NET CARBS, 15.6 g protein, 865 mg sodium

 

Meatballs & Smoked Gouda on Zucchini Noodles

Meatballs & Smoked Gouda

More sauce added AFTER photo was taken

Not your usual meatball dish, but man, was this ever good!   I used just enough Smoked Gouda to be a subtle background taste, but you can add more if you prefer.  This recipe makes 24 meatballs and I found 4 per serving filled us right up, in fact 3 filled me up and I put one back into the pot.  I have another meal or two leftover for my freezer!  🙂  This recipe is suitable for all phases of Atkins (but omit wine if still in Induction) and Keto diets if the carbs will fit into your day.  Use a plan suitable bread in the meatballs and omit cheese to make this Primal or Paleo suitable.

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

MEATBALL INGREDIENTS:

1 lb. lean ground beef

2 links Italian sausage, casings removed

2 eggs, beaten

1 slice my Flax-Whey Protein Bread (or low-carb bread equivalent)

¼ tsp. garlic powder or granulated garlic

1/8 tsp. onion powder

¼ chopped parsley

¼ tsp. coarse black pepper

2 T. grated Parmesan cheese

SAUCE INGREDIENTS:

1½ c. chicken broth

3/4 c. dry white wine (omit if still in Induction)

8 mushrooms, sliced

1 oz. red bell pepper, diced

Dash black pepper

1/8 tsp. xanthan gum or favorite thickener

3 oz. Smoked Gouda cheese, shredded

5   4″-5″ zucchini (makes about 6 cups “noodles”)

DIRECTIONS:  Mix all meat ingredients in a bowl using a fork or your hands.  Form twenty-four 1-1½” meatballs.  Heat non-stick skillet over medium heat (high will cause them to stick badly, but adjust heat as your stove requires).  If your beef is very lean, oil the skillet a bit.  Not necessary if meat is 20%-30% fat.  Brown meatballs on all sides, handling them very gently with tongs as you turn and brown them. Remove balls to a paper plate or platter.  Add mushrooms and brown just a bit over medium heat until no longer opaque.  Add red bell pepper and wine to skillet and scrape free the brown bits stuck to the pan.  This is what makes your gravy taste so good.  Add chicken broth, dash pepper.  Dust the xanthan gum over the sauce and stir to blend.  Lower heat to lowest setting.

Heat a second skillet over medium heat for cooking your zucchini noodles (yes, you’ll have to juggle both skillets here.  Keep an eye on the sauce, stirring a time or two as it thickens).  Add just a splash of oil to coat the noodle pan.  Add zoodles and stir gently to begin cooking and stir-saute just until they lose their opaqueness and begin to soften.  Remove from fire for plating.

Dip up about 3/4-1 cup zoodles onto each plate.  Top with a light sprinkle of Smoked Gouda shreds so it will begin melting.  Place 4 meatballs on top.  Spoon on about 1/6 of the sauce (1 nice cooking spoon worth) over each serving.  Sprinkle with a bit more of the Gouda to garnish.  Serve at once & ENJOY!

NUTRITIONAL INFO:   Makes 6 servings, each contains: (I only cooked 2 servings of noodles for us and we ate 2 servings.  Froze the remainder of the meatballs and sauce for two future easy meals.)

451 calories, 29 g  fat, 11.13 g carbs, 3.76 g fiber, 8.37 g NET CARBS, 34.3 g  protein, 863 mg sodium

Chimichurri Sauce

Chimichurri Sauce (shown with chicken quesadillas)

        Shown in my Chicken Quesadillas

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

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

INGREDIENTS:

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

½ c. curly leaf parsley

½ bunch cilantro

1 clove garlic

½ seeded jalapeno

Dash sea salt

¼ c. extra virgin olive oil

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

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

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

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

Shrimp Crepes

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After enjoying Paul Prudhomme’s Seafood Crepes at K-Paul’s Louisiana Kitchen in New Orleans (before he went up to the New York restaurant), I just had to create a low-carb version.  In those days, he would be seen sitting at the back of the dining room (when he wasn’t in the kitchen) and often came over to your table to ask if you enjoyed what you ordered.  🙂

His entree had both crab and shrimp, but crab in Central Texas leaves much to be desired, so I just use shrimp for my creation.  Man, do these ever come out GOOD!  My hubby just loves them!  These are definitely different from K-Paul’s crepes, but I think they are an equally good dish.  I don’t recall any wine in his version either, but I like a little in my creamy seafood dishes, so I added a little sherry to these.  You need to leave it out if you’re still in Atkins Induction phase.   But they’ll still be good without it! These would not be suitable for Paleo-Primal followers.

For this creation, I used Jennifer Eloff’s latest low-carb crepe recipe, with a couple changes.  That recipe is here:  http://low-carb-news.blogspot.com/2013/02/ultra-low-carb-crepes-and-another-idea.html .  I omitted the sweetener and vanilla for this savory application and I also added 1/8 tsp. salt.  I also made my crepes earlier in the evening so those would be ready to go when it was time to prepare the dish and assemble.  I just stacked the cooked crepes with plastic between each one and left on the counter.  My crepe maker is 7″ in diameter (Jennifer’s is only 5″) so I only got 5 larger crepes from the recipe.  Therefore, each of my unfilled crepes have slightly more calories and carbs:134 calories, 10 g fat, 7 g  protein, 3.56 g carbs, .28 g fiber and 3.28 g net carbs and these numbers are reflected in the recipe per serving nutritional numbers below.

This recipe is featured in Jennifer Eloff’s low-carb cookbook series Low Carbing Among Friends (Vol. 4).  The series is a collection of recipes by some of the most talented low-carb cooks on the web!  Order yours here:  Amazon.com or at http://amongfriends.us/order.php

INGREDIENTS:

1 recipe crepes (five 7″ crepes, made by Jennifer Eloff’s recipe, minus the sweetener and vanilla:

FILLING:

5 oz. shrimp, peeled and chopped coarsely (leave 1 or 2 whole for garnish if desired)

3 slices low-sodium, no salt added bacon, chopped

1 large shallot, sliced thin

¼ c. red bell pepper, chopped

¼ c. parsley, chopped

¼ c. white wine or sherry

¼ tsp. my Seafood Spice Blend 

Dash each salt and black pepper

1 c. heavy cream

½ c. water

1/4 tsp. glucomannan powder (or use your preferred thickener)

DIRECTIONS:  Make the crepes ahead by that recipe’s directions.  Stack them with plastic wrap between each so they won’t stick together.  When ready to prepare meal, brown the chopped bacon over high heat in a non-stick skillet.  When it is browned, added the shallot and red bell pepper.  Saute until they are tender. Add all the shrimp, including those left whole for garnish. Remove the 2 whole garnish shrimp and set aside for now.  Add the parsley, wine (if using) and the salt and pepper to the skillet mixture. Simmer a few minutes. Lower heat to lowest setting.  In a bowl, whisk the cream, water and slowly dust the glucomannan over the liquid (or whatever thickener you’re using), whisking constantly until blended. Pour the liquid into the skillet and simmer the filling a couple minutes to meld flavors.  The sauce will turn slightly pink from the bell pepper.  🙂  Turn off heat and plate the crepes as follows:

ASSEMBLY:  Place your serving platter by the skillet and the stack of cooked crepes close at hand.  Try to visually judge in the skillet 1/5 of the filling as you have 5 crepes to fill. Using a slotted spoon, so as to get mostly just the solids, place 1/5 (about 1 cooking spoon) of the filling into one of the crepes, roll carefully and lift the filled roll onto the platter, placing seam down.  Repeat for the remaining crepes, lining them in a row.  The remaining sauce in the skillet will be dribbled over the crepes.  If you don’t have enough sauce left to do this,  add a little more cream, blend with a spoon and adjust salt if needed.  Then pour the sauce down the center of the crepes on the platter and garnish with the 2 whole shrimp you browned and a sprinkle of chopped parsley if desired.  I hope you enjoy these as much as we did!

NUTRITIONAL INFO:  Makes five servings, each contains:

371.2 calories, 30.5 g  fat, 7.06 g  carbs, .62 g  fiber, 6.44 g  NET CARBS, 15.44 g  protein, 287 mg sodium

 

Raspberry Cream Cheese Coffeecake

Raspberry Cream Cheese Coffeecake

I created a delicious coffeecake early on in my weight-loss journey.    It’s very filling with my addition of a flax topping.  This will be something I only make on very special occasions as it’s a little carb pricey.  I’ve only made it 2-3 times in 5 years I think.  But is sure was GOOD!   Thumbs up from hubby, too!  Made it again for company at Christmas so I thought I’d share it again with my readers who haven’t seen this one.

This recipe is not suitable for Atkins Induction.  Blueberries would do nicely in this for a nice variation. 🙂  You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this.  I would definitely stick with the granular erythritol or Splenda for the streusel topping, 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:

2½ c. almond flour (total)

½ c. hazelnut flour (total)

2 T. flax meal

1½ c. granular erythritol or Splenda (or sweetener of your choice to equal 1½ c. sugar)

3 eggs

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

¼ c. butter, unsalted, only slightly softened

1 tsp. cinnamon

1/2 c. sour cream

2 tsp. vanilla extract

2 T. oil of your choice (coconut, melted butter, extra light olive oil)

4 oz. cream cheese, softened

1 c. fresh raspberries (or frozen)

DIRECTIONS:  Preheat oven to 350º and grease 8″ square or deep round cake pan (this cake rises up nicely)

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well.  Add sour cream, oil, extract and 2 of the eggs.  Beat by hand until well blended.  Spread evenly into greased cake pan and set aside.

Now soften the cream cheese and add the 3rd egg.  Beat until smooth with a spoon.  Add 1/4 c. sweetener.  Carefully pour this evenly over the cake batter.  Try not to disturb cake batter too much as you try to get this evenly over the cake.  Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. butter.  A fork is easiest to do this with.  Try to break up the butter in the crumbly mixture as best you can.  You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below).  With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me).  Bake for 40 minutes or until done in center   Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each containing:

217 calories, 19.5 g  fat, 12.56 g  carbs, 3.13 g  fiber, 9.43 g  NET CARBS, 5.7 g  protein, 92.8 mg sodium

Kale-Turnip Soup

photocat

I needed to add some green to the day’s menu plan so I whipped up a batch of soup today with what I had in the fridge……..kale and 2 turnips.  It was a simple soup, quick to make and very tasty!  This soup is suitable for all phases of Atkins, 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: amongfriends.us/order.php.

INGREDIENTS:

12 oz. pork breakfast sausage

3 oz. red onion, sliced or chopped

2 c. turnip, cut into large cubes

1 medium stalk celery, sliced coarsely

1½ c. kale leaves, stemmed, coarsely cut up

6 c. homemade chicken broth

Dash each sea salt and coarse black pepper

DIRECTIONS:  Coarsely crumble the sausage into a soup pot and lightly brown with the onion.  There should be enough grease in the sausage to accomplish this.  Add all remaining ingredients.  Bring pot to a boil and lower heat, simmering just until turnip pieces are tender but not falling apart.  Kale sill be fully cooked at this juncture.  Serve at once.

VARIATION:  Add 3 T. rice wine vinegar to the pot during simmering for a slightly different taste. Another variation would be to use ground beef instead of pork sausage.  Again, a slightly different taste.  🙂

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

243 calories, 19.2 g fat, 5.75 g carbs, 1.35 g fiber, 4.40 g NET CARBS, 18.2 g protein, 495 mg sodium

 

Kale-Orange-Walnut Salad

Click to enlarge

I bought a lovely bunch of kale at the store today and decided rather than cook it all, I’d like to try a salad with part of it.  Since kale is a bit strong to me, I thought a bit of fruit might round it out.  And it did!  The earthy taste of the walnuts and walnut oil playing off the citrus in the orange vinaigrette are what make this for me.  This salad is delicious alone, but would be delightful with boiled or grilled shrimp added as well, or some cooked bits of white chicken meat, making it a complete meal.

This recipe is not suitable until you reach the the higher fruit level of the Atkins OWL carb ladder (Phase 3).  It is perfectly OK for Ketogenic diets (although you may want to use lower-carb berries rather than oranges).  It is also suitable for Primal and Paleo as well.

You will find many more delicious salads and dressings like this in the hottest selling Low Carbing Among Friends cookbooks.  International author Jennifer Eloff has pulled in the most incredible talent on the the low-carb cooking scene.  Together they bring to you a bevy of tasty recipes any cook would be proud to serve to friends or family.  Order your personal set (or individual volumes) today from Amazon or here:   http://amongfriends.us/order.php

BASE SALAD:

1½ oz. kale leaves, stems removed, sliced thinly  (this was 2 large leaves for me)

2 oz. raw onion, sliced thinly (I only had white on hand, but red onion would be perhaps even better)

½ oz. walnuts, coarsely broken apart  (about 7 halves)

2   ½”-slices of orange, cut into thirds

ORANGE VINAIGRETTE:

1 medium orange (you will only use part of it for this recipe)

2 T. walnut oil (important not to substitute other oils here)

2 tsp. balsamic vinegar

2 T. orange juice (fresh squeezed)

Dash each salt and coarse black pepper

Dash garlic powder (optional)

DIRECTIONS:  Cut the orange in half across the segments.  Peal one half of the orange with your knife.  Cut away 2 slices about the size of two large sections and cut the two into about 6 bite-sized pieces.  Set aside.  In a small bowl, squeeze out 2 tablespoons of orange juice from the uncut half.  to the orange juice, add the walnut oil, balsamic vinegar, salt, pepper and if using, the garlic powder.  Stir and set aside.

Remove the tough stems from the kale.  Wash and dry the leaves.  Julienne slice the kale (thinly) and place into a medium salad serving bowl (unless you plan to plate the salads individually). In that case, you can use any old bowl large enough to toss this in.  Add the thinly sliced onion, walnuts and pieces of orange.  place the bowl of greens and fruit in your refrigerator until ready to serve.

The final step right before serving is to pour the orange vinaigrette over the greens and toss well to coat.  If you wish to plate it, place half the salad onto each of two individual serving plates. Garnish with a slice of orange if desired.  I didn’t have any tonight, but a sprinkle of pomegranate kernels would be delicious as well as pretty on this salad.  🙂

NUTRITIONAL INFO:   Makes 2 servings, each contains:

206 calories, 18.4 g  fat, 9.85 g carbs, 3.20 g  fiber, 6.65 g  NET CARBS, 2.3 g protein, 90 mg sodium

Einkorn Blueberry Crumble

IMG_5056.JPG

I’m having some back issues of late.  Can’t stand up for very long, so my time-consuming baking efforts will likely wane for awhile.  But I have a kitchen island with comfy bar chairs and I can sure sit and cook, have the hubs put the pan in the oven and pull it out when it’s done!  I don’t need any assistance with eating my fair share though.  😉

My husband pointed out today we had a carton of blueberries beginning to dry out a bit at the back of the fridge.  So I decided to make some sort of simple crisp or crumble fruit baked dish.  My husband set the oven, greased my baking dish and rounded up the ingredients from my pantry (bending and stooping is an issue, too). I was able to do most of the rest, with the added help of regular heavy doses of ibuprofen all week long.

This was my first time using Swerve® sweetener and I was at a loss there.  It didn’t have any funny aftertaste sampled on my finger, nor in the final crumble dish that I could detect.  It is worthy of further experimenting in my opinion.  Just followed the info on the back of the packaging and it came out pretty close to my taste preference.  But honestly, it wasn’t quite sweet enough with 2 Tbsp. and I have therefore adjusted the recipe below for what should be better next baking.  The crumble topping was successful and the final dessert came out quite tasty.

Blueberries are a little higher in carbs, so if you are still in the Induction phase of the diet, use strawberries instead. To lower carbs further, omit the Einkorn flour totally.  I simply adds a nice flour taste and pastry texture that almond flour alone can’t do.   🙂  This recipe is not suitable until you have reached the nuts and berries level of Phase 2 Atkins.  It’s a little high carb for Keto diets.  This is not suitable for Primal-Paleo plans.

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 book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. fresh blueberries

3/4 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb mix)

2 T. Einkorn flour

3 T. Swerve® sweetener (or equivalent sweetener to equal 3 T. sugar)

2 T. oat fiber

1 large egg

3 T. butter

DIRECTIONS:  Preheat oven to 350º.  Rub butter lightly on a 6″ square baking dish and set dish aside.  Put rest of the butter in a medium bowl.  Add all the dry ingredients on top of the butter.  Using a fork or pastry cutter, cut the butter into the dry mixture until it resembles coarse cornmeal.  Add the egg on top, beat it with a fork and slowly work it into a dough with the dry ingredients.  Using a fork or your fingers, crumble the dough evenly on top of the fruit.  Pop into preheated 350º oven and bake for about 20-23 minutes or until lightly browned on the top.  Slightly cool and enjoy warm.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

240 calories, 18 g  fat, 20.25 g carbs, 7.12 g fiber, 13.13 g NET CARBS (half the carbs are from the blueberries alone, so use raspberries for a lower carb dessert), 13 g protein, 46 mg sodium

 

 

 

Einkorn English Muffin

Einkorn English Muffin

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

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

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: 

1½ T. unsalted butter

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

2 T. very hot water

3 T. almond flour

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

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

¼ tsp. baking powder

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

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

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

NUTRITIONAL INFO:    Makes one muffin.  Entire recipe contains:

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

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.

INGREDIENTS:

1½ c. CarbQuik baking mix (or other low-carb bake mix)

½ c. (45 g) oat fiber (DO NOT use high carb oat flour! Not the same thing!)

2 T. cold butter

pinch salt

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

1-2 T. granular erythritol

OPTIONAL:  ½ tsp. cinnamon

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. 😉

Calico Cabbage

Calico Sausage

This scrumptious cabbage creation will really surprise you.  It was actually SWEET!  My husband swears he does not like cabbage yet he dipped up seconds!  Man, he’s a walking paradox when it comes to food.  However tonight, he was a seated gobbling turkey scarfing this stuff down!  After chopping the ingredients, this takes only 5-8 minutes to get it on the table for your hungry family.  Can’t beat THAT! I am particularly fond of Burton’s brand of smoked sausage as it has no fillers or sugar added.  My local Walmart is carrying this brand now.  🙂  What I like about it is it is light on the garlic, which I do not like in smoked sausage if they use too much.  Any brand you like will do for this tasty, colorful dish.

This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.  If you like things spicy, increase the jalapeno a bit.

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

INGREDIENTS:

4 c. cabbage, coarsely chopped

3 oz. onion, sliced large (I used a purple onion)

2 oz. red bell pepper, diced large

2 oz. green bell pepper, diced large

½  large jalapeno, seeded and slivered thin (more if you want any real “heat”)

12 oz. Burton’s smoked sausage, sliced (no sugar added)

Dash coarse black pepper

DIRECTIONS:  Chop all your ingredients and have them ready by the stove-top.  In a non-stick skillet over medium-high heat, stir-fry the sliced sausage first, just until the edges begin to brown.  Add 1 T. oil if the sausage didn’t render out much grease, but that is not included below.  I did not have to add any.  Add the onion, red and green pepper and jalapeno too the skillet.  Saute all, stirring as you cook, until onion wilts & begins to brown.  Add the cabbage and just stir fry until the cabbage wilts.   Sprinkle with a dash of black pepper and serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (not included optional olive oil)

231 calories, 15.2 g fat, 8.52 g carbs, 3.07 g fiber, 5.45 g NET CARBS, 18.12 g protein, 784 mg sodium

 

 

Grilled Chicken & Spinach Pizza

Grilled Chicken-Spinach Pizza

This pizza was absolutely delicious.  I call it my white pizza.  It’s so different from classic red-sauced pizzas.  I’ll definitely add more spinach next time as it was so good on this pizza.  I used ½ cup on this one but will use 3/4 c. next time and have calculated for that below.  The red onion is key to the flavor so wait until you can get a red one for this recipe.  They have a sweeter, fruitier taste than other onions.

This recipe is not suitable for Atkins Induction but will be OK for all other phases.  The carb count is certainly low enough for most Keto diets.

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

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

INGREDIENTS:

1 recipe my Gluten-Free Pizza Crust

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

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

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

3/4 c. baby spinach leaves

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

Pinch garlic powder (optional)

1 oz. red onion, slivered as thinly as possible

2 oz. heavy cream

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

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

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

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

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

NUTRITIONAL INFO:   Makes 8 slices, each contains:

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

Kashmiri Mushrooms (Hedar)

Kashmiri Mushrooms We love Indian food and they often have a mushroom curry on the buffet table at our favorite Indian restaurants.  This is a recipe I’ve been cooking for some time now.  In its original form, it appears in Neerja Matoo’s cookbook  Kashmiri Cooking. I’ve made quite a few changes and this is how I prepare this dish.  This is great with charcoal-grilled beef, lamb, chicken or your favorite curry recipe.  This recipe is Atkins Induction friendly and suitable for Keto diets as well. Use coconut milk for an acceptable Primal-Paleo version.

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

INGREDIENTS: 2 c. mushrooms, wiped and halved (leave whole if small ones)

2 T. butter, unsalted

2 oz. yellow onion, cut in thin slivers

2 cloves minced garlic

¼ tsp. cayenne pepper

Pinch black pepper

Pinch turmeric

½ tsp. my Garam Masala spice blend

Pinch Sharwood’s red-label Tandoori Spice (or regular mild curry powder if unavailable)

2 T. chopped fresh cilantro

¼ c. heavy cream

¼ c. chicken or beef broth/bouillon (preferably homemade)

DIRECTIONS: Wipe mushrooms clean of any dirt with a soft, clean dish cloth or paper toweling.  If you wash mushrooms, they do not saute as nicely.  If washed and then stored in the fridge, they will get slimy and rot faster. Remember:  dry mushrooms are delicious mushrooms.  🙂 

Halve the mushroom if extremely large, otherwise leave whole.  Set the cleaned mushrooms aside.  Melt butter in a skillet.  Add onion, garlic and spices and cook over medium heat for 2-3 minutes.  Add mushrooms and continue to saute, stirring until mushrooms are done (about 3-4 more minutes).  Lower heat, add bouillon and cream.   Simmer on lowest heat possible to slightly thicken.  Use your favorite plan suitable thickener if still not thick enough for your preference.

NUTRITIONAL INFO: Serves 4, each serving contains:  (this only serves 2 for hubby and I, we love it so!) 119 calories 11.5 g  fat 3.45 g  carbs, 0.7 g  fiber, 2.75 g  NET CARBS 1.88 Protein 33.6 mg. sodium

Pork in Queso Flameado Sauce

Pork in Queso Flameado

If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you don’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer.  It is sooo good!  Traditionally, a bit of warmed brandy is poured over the fondu and the dish is lit when served (where the name “flameado” comes from), but I dispense with that step.

Well, this new dish I created a few years back, I made again last night for dinner.  I used this tasty sauce over seared pork and it was simply outstanding!  If you love Mexican food, you’ve GOT to try this dish!  My husband just love this, as do I!   This dish is suitable for all phases of Atkins and other Ketogenic diets.  It is not, however, suitable for Primal/Paleo without revisions.

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:

12 oz. pork loin, cut into 4 portions

1 link chorizo, removed from the skin and crumbled

2 T. unsalted butter

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

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

VARIATION:  Use boneless chicken breast in lieu of the pork

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories, 45 g  fat, 4.35 g  carbs, 1.15 g  fiber, 3.2 g  NET CARBS, 36 g  protein, 654 mg sodium

Lemon Cheesecake

Lemon Cheesecake

This is an easy cheesecake to whip up since it’s a no-bake cheesecake.  When it comes to sweeteners I would recommend not putting all the sweetener in all at once and TASTING after adding all ingredients adding sweetener to taste. Everyone’s taste on sweeteners is just so highly personal.  I like things much sweeter than my husband.  As always, I recommend only adding sweeteners slowly and tasting, say only ½ c. of the granular (or 20 drops) and then TASTE before adding any more.  Sweeteners vary; taste varies.  Cheesecake is always lovely with a Raspberry Sauce or Blueberry Sauce, as shown in the linked danish recipe.  This cheesecake is not suitable for Induction unless you make it without a crust.

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

INGREDIENTS:

2   8-oz pkgs. cream cheese, softened

38 drops liquid sucralose (or other sweetener to equal 1½ c. sugar)

1 pkt. unflavored gelatin

lemon zest from 2 lemons

lemon juice from 2 lemons)

1 tsp. vanilla

1 c. cream, whipped

1 baked, cooled Pecan Crust 

DIRECTIONS:   Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved.  Whip cream cheese in a large bowl with sweetener until smooth.  Add lemon juice, zest and vanilla.  Beat until smooth and well blended.  I like to use my food processor to achieve the smoothest mixture possible.   In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!).   Fold whipped cream into cream cheese mixture.  When well incorporated, pour into cooled pie crust.   Chill several hours and serve.

NUTRITIONAL INFO:  Makes 8 servings, each serving (filling AND crust) contains:

370 calories, 35.2 g  fat, 6.34 g carbs, 1.99g fiber, 4.35 NET CARBS, 10 g protein, 188 mg sodium