Smoked Steelhead Trout Spread

With Thanksgiving and Christmas just around the corner, you’re going to want some new munchies to set out while the turkey cooks.  We grilled a large filet of Steelhead Trout last night for dinner, which is quite mild in flavor.  We had nearly 6 oz. leftover from his huge filet, so I got creative with it today and made a fantastic spread for low-carb crackers or veggie dipping.  This was one of the yummiest dips/spreads I’ve ever created, so I do hope you’ll try it sometime!  Plan for it to disappear fast, as it it THAT good!   You can substitute grilled salmon if that is more readily available, but be aware that commercially smoked salmon will be considerably stronger in fish/smoke flavor and much higher in sodium than a fish you grill at home yourself.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site


1 c. (8 oz) cream cheese

1/3 c. sour cream

1/3 c. my homemade Shawarma Mayo (or regular mayo)

4 T. green onion, finely chopped

½ tsp. Tobasco “Chipotle” Hot Sauce

Dash cayenne pepper

Dash sea salt

5-6 oz. smoked Steelhead Trout (or Salmon)

DIRECTIONS:  Place all ingredients but the fish into a food processor or blender.  Pulse until well blended.  Scrape out into a medium mixing bowl.  On a paper plate, flake the fish well with a fork.  Scrap into the bowl and stir just to blend the spread well.  Serve with you preferred dippers:  low-carb crackers, celery or carrot sticks, other raw veggies of choice.

NUTRITIONAL INFO:   Makes 2½ cups or 40 Tbsp. Each tablespoon contains: (does not include dippers)

42 cals, 4.32g fat, 0.30g carbs, 0.02g fiber, 0.28g NET CARBS, 1.3g protein, 29 mg sodium (sodium will be much higher if you use commercially smoked salmon)


Cranberry-Orange Scones

I whipped these up this afternoon for our breakfast in the morning.  I don’t like baking when I get out of bed………..too sleepy.  They came out delicious!  It’s basically my Blueberry Scone recipe with the logical ingredient changes for the flavor change.  Some people frost scones, but we prefer ours unfrosted.  Fast forward:  These were delicious the next day.  I just set them out of the fridge to come to room temperature.  Yummy!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site


2 large eggs, beaten

1 T. fresh squeezed orange juice

1½ T. orange zest

2 T. unsalted butter, melted

1 c. fresh cranberries, chopped in processor

1 c. Splenda or equivalent sweetener of choice

¼ tsp. salt

1½ tsp. baking powder

1 T. coconut flour

1½ c. almond flour

½ c. plain whey protein powder

DIRECTIONS:  Preheat oven to 350º.  Melt the butter over low heat on the stove in a small saucepan.  In a medium bowl, place the orange zest and orange juice.  Add the eggs and beat.  Add the melted butter next and again beat with a spoon.  Add the cranberries next and stir.  Measure all dry ingredients into the bowl on top of the wet ingredients and work the wet and dry together until all forms a solid mass of thick dough.  I formed 6 large scones with my dough, rendering the nutritional stats shown below (a little high in carbs making just 6 scones).  You might prefer to make 7 smaller scones to cut the carb count. I’ll give the full dough recipe numbers so you can calculate yours based on how many you decide to make.

Using a rubber spatula, divide the dough into the number of scones you want to make.  Foll slightly, then flatten slightly and place either on parchment-lined or silicone sheet lined baking pan.  Pop into hot 350º oven for about 20 minutes or until firm in the center and lightly browned around the edges.  Remove and cool (traditionally not eaten hot) so they will achieve the proper “short” texture.

NUTRITIONAL INFO:  For 6 large scones, each scone will contain:

354 cals, 28g fat, 15.71g carbs, 5.4g fiber, 10.31g NET CARBS, 18.2g protein, 238 mg sodium  (carbs can be cut using liquid sweetener of choice)

ENTIRE BATCH DOUGH CONTAINS:  2123 cals, 167.8g fat, 94.3g carbs, 32.4g fiber, 61.9g NET CARBS, 109.4g protein, 1427 mg sodium

Chipotle-Lime Sweet Potatoes

Chipotle-Lime “Sweet Potatoes”

OK, it’s officially close to Thanksgiving now that I have bought 2 sweet potatoes to add to my fresh pumpkin dish that has become a holiday tradition in my house:  Chipotle-Lime “Sweet Potatoes”.  I clipped a high-carb sweet potato recipe out of the Houston Post many years ago, but I low-carbed it by using fresh pumpkin (the whole variety) so that I can now have it without breaking the “carb bank”.  I have personally never been very fond of sweet potatoes as a veggie side, but ever since finding this recipe, I just love them!  I bake this recipe OFTEN, and with a wide variety of meats and seafood!

This is NOT your granny’s sweet potatoes!  Chipotle peppers are highly smoked jalapenos and taste nothing like green jalapeno peppers, in my opinion.  They, in combination with the lime zest, add a most unique “twist” to a popular vegetable more commonly seasoned with orange zest.  My brother, who was an Executive Chef at Top of the Mark in San Francisco at one time, just raved about this dish when I served it to him!  He went on to serve it often to dinner guests  in his own home over the years.  When I can’t get fresh pumpkin, I have been known to use butternut squash in this recipe in a pinch, but in all honesty, it’s not quite as good as the fresh pumpkin.  I tried it one time using acorn squash, and it was a “different animal” altogether, and not one I was terribly fond of.

I find this dish particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, Texas-style BBQ, baked ham and of course that Christmas or Thanksgiving turkey or duck.  The flavor combination of lime, smoky chipotles and maple extract (¼ c. very high carb packed brown sugar in the original recipe) is a real winner!  The color of the final dish is more golden than orange as it is with all potatoes, thus my addition of red food coloring to correct color aesthetics.

Absolutely DO NOT SUBSTITUTE CANNED PUMPKIN or you are going to be extremely disappointed.  Just not the same dish.  Once you reach the starchy vegetable rung of the OWL Phase of Atkins and can afford a few more carbs,  I would recommend using just 1½ lb. pumpkin and adding 1 lb. cooked, mashed sweet potato (2 medium) for both flavor, color and a much creamier, tastier final dish. You will of course need to adjust nutritional info if you make that change as my numbers are for pumpkin only.

This dish does not freeze well.  As a general rule, cooked pumpkin flesh does not freeze well at all when used as a vegetable side dish.  Its water separates out in the bottom of your baking pan upon thawing the made-ahead dish for final heating/serving.  This doesn’t happen with muffins, cookies and cakes, but in invariably does with veggie sweet potato recipes.  That really ruins the final dish for me.  No matter how I try to drain that water off, it just keeps bleeding out more water it seems!  Totally spoils it for me, so I never, EVER freeze pumpkin.

This recipe appears in Vol. 1 of Jennifer Eloff’s latest cookbook series, LOW CARBING AMONG FRIENDS.   I hope you’ll click the link to their Facebook page and take a look at a sampling of the recipes that await you in this now 10-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented cook, ……….including famous George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php


2½ lb. cooked fresh pumpkin (DO NOT USE CANNED PUMPKIN.  It’s horrible in this!)

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

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

½ c. granular Splenda

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

1 tsp. cinnamon

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

few drops red food coloring to achieve orange color of sweet potatoes (optional)

DIRECTIONS:  Remove stem and cut a small 4-4½ lb. pumpkin in half.  Remove seeds (you can roast them for snacks) and turn cut side down into baking pan.  Fill pan with 1″ water and bake pumpkin at 350º until tender when fork is stuck into it (about 45 minutes).  Remove and cool enough to handle.  Scoop/scrape  the pumpkin flesh out of skin/shell and weigh. Should yield about 2-2½ lb. flesh.  (freeze any overage for future use).  Cool a bit before whipping the pumpkin with an electric mixer, blender or food processor to get it as smooth as possible.  Add all remaining ingredients except chipotle peppers.

For the holidays or very special occasions, I will bake 2 medium sweet potatoes, scoop out flesh, mash and add for richer flavor, but this ups the carbs quite a bit.  When I do this, I reduce the pumpkin by the volume of sweet potato I sub in.  I have not included any sweet potatoes in the numbers below.

These little chipotle peppers (smoked jalapenos) are very HOT, so special handling is recommended.  Either wear plastic gloves (homemade  “sandwich bag gloves” will do) or be sure you wash your hands well after handling.  Take 1 chipotle pepper (about 1½” long) out of the can.  Rinse, and remove seeds and ribs with a knife.  Finely mash into a puree on a flat wooden board or paper plate.  Add to pumpkin mixture, stir well and taste to see if this is hot enough for you.  You don’t want to get this dish too hot.  A little tingle on the tongue is what you’re looking for.

If you want even more smoky taste or a hotter dish, carefully repeat ½ pepper at a time, re-tasting after each addition.   If you add pepper in stages like this, you won’t ever ruin the whole batch getting it too hot (I did one time).  Never forget that not everyone at your dinner table or social occasion will like things as hot as others.

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

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

114 cals, 7.6g fat, 12g carbs, 4g fiber, 8g net carbs, 2g protein, 121 mg. sodium

Thai Chicken-Pumpkin Soup

Click to enlarge

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

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site


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

1  13.5-oz. can coconut milk

3 c. homemade chicken broth

¼ c. packed, chopped fresh cilantro

¼ tsp. salt

Dash black pepper

¼ c. green onion, finely chopped

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

1 tsp. coconut aminos or low-sodium soy sauce

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

2 cloves garlic, minced

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

Sprig of fresh cilantro or my 8-seed Spice Blend

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

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

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

Mr. Matthews’ Omelet

mr-matthews-quicheIn 1980 we took a 6-weeks driving tour of Great Britain that was truly the trip of a lifetime.  Planned our route for months.  We put over 6,000 miles on a brand new Volkswagon “Golf” we rented just outside London, where our epic journey began.  Drove all the way to Edinburgh by way of Berwick-on-Tweed, back down through the Lake District, over into Wales, Down the west coast to Tintagel in Cornwall, stopping over at Clovelly a day, a dip down to Lynton-Lynmouth and finally back to London by way of a B & B just down the road from Paul McCartney’s famous Windmill home.  The car dealership was honestly gob-smacked when we turned the car back in and the agent took note of the odometer that had read nearly zero when he handed the car over to us.  🙂

My husband, a retired World History teacher, just had to see Hadrian’s Wall, near Corbridge, so we picked a lovely little country cottage from our AA Farmhouse Guide whose description was idyllic and which turned out to be the most memorable one we stayed it during out 6-week tour of the UK. The proprietor was a stout, soft-spoken, distinguished, silver-haired elderly gentleman named Mr. Matthews.  The approach to the establishment was through a circular drive in a lovely garden.  Once inside the cottage (more a mansion almost) we look up to see the massive staircases that encircled each end of the main room. We looked at each other and our eyes said “Picked a good one, this.”

The very formal dining room had a massive picture window that looked onto a huge garden lined in pink honeysuckle!  Mr. Matthews, assisted by a lovely daughter, served dinner that night himself, as he was inordinately proud of his B & B.  It was a non-fancy meal, but typical, hearty country fare: ham, greens, potatoes and baked beans.  The British, you see, ate a lot of canned beans throughout WWII (beans on toast, my father said, was a favorite when he was stationed there in 1943).  To this day, beans are still a staple in their diet and served in ways we “colonials” would never dream of. One of the side dishes on the plate that night was baked beans, which were quite tasty with his ham.

At breakfast the next morning, our omelet was again served by Mr. Matthews, presented with great pride.  He was beaming when he said “You don’t get an omelet like THAT in just any B & B”.  We smiled to show how eager we were to try his special omelet that clearly had everything in it that was leftover from our dinner the night-before.  It was cooked to perfection and man, I’m here to tell you that his was one of the best omelets I ever ate!

Well, I ramble on in a sea of nostalgia, so I’ll get back to the matter at hand, the recipe and prep.  I’m such a lousy omelet cook I invariably tear them up rolling the sides over, so I prefer to bake them like a quiche to avoid that issue.    This recipe is not suitable until you reach the legumes level of the Atkins carb reintroduction ladder well into the OWL (Ongoing Weight Loss Phase).  It is not suitable for Primal-Paleo unless you omit the beans, but that’s really what makes this recipe so special.  But a bacon-onion quiche, although a horse of another color, is always good. 🙂

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.


5 slices lean “streaky bacon” as Mr. Matthews would call it (regular bacon in the States)

2 oz. chopped yellow onion

½ c. well-rinsed pork ‘n beans (from a can)

3 extra large eggs, beaten (more if you want a thicker, heftier, more eggy quiche)

DIRECTIONS:  Preheat oven to 350º.  Coarsely chop the bacon into 3/4″ dice.  In a medium skillet ( I prefer non-stick for omelets), brown the bacon but stop BEFORE it is very crisp.  Chop the onion and add to the pan.  Saute until the two are browned and tender.  Drain off any excess grease.  Sprinkle the beans evenly on top.   Drizzle the beaten eggs evenly over the mixture.  Pop into 350º oven and bake for 10-15 minutes or just until the center is set to the touch.  Cut into 4 portions and serve.

NUTRITIONAL INFO:    Makes 4 servings, each contains 136 calories, 6.9 g fat, 4.70 g carbs, 0.95 g fiber, 3.75 g NET CARBS, 9.77 g protein, 2261 mg sodium

Pork Florentine in Wine Sauce

This was a super quick and easy dish to prepare I think my readers will enjoy.  I’ve made Chicken Florentine for many years but never thought to do a florentine rendering with pork.  Well, I should have tried it years ago!  This was a delicious dinner tonight.  I served it with some buttered, “candied” carrots which complimented the meal nicely.  This recipe is not suited for those still in the initial 2-week Induction phase (unless you leave out the wine) but can be enjoyed anytime after your Induction period.  This dish should me fine for those on most Keto diets as well.  This recipe can be stretched easily for 4 portions if you add 2 more portions of pork to the recipe (carb count would go slightly down since sauce would be distributed among 4 servings).  There was ample sauce to do this.  Alternately, you can reduce the chicken broth, cream, wine and peppers to just 2 slices for less sauce on just 2 servings.  We’re creamy sauce lovers, so we ate all the sauce!

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7th Anniversary Edition! Pre-order for Delivery by Thanksgiving (Limited 1st Printing) *NEW Book-Volume 10*


2   4-5 oz. pieces boneless pork loin

1 T. each unsalted butter and olive oil

½ c. heavy (whipping) cream

½ c. white wine (I used Chardonnay)

1½ c. chicken broth (I use homemade, virgin broth)

1 c. frozen leaf spinach

Dash coarse black pepper

Dash red pepper flakes

2 oz. red bell pepper, sliced crosswise into 4 slices

1/8 tsp. xanthan gum or preferred thickener

DIRECTIONS:  Pound the two pieces of pork with a meat tenderizer.  Place butter and olive oil in skillet over high heat and sear the pork on both sides.  Remove to a paper plate while you construct the sauce.  Add the cream, chicken broth, wine, spinach, black and red pepper flakes to the pan.  Sprinkle the thickener over the sauce now.  Simmer the pan contents a couple minutes until until spinach is cooked and sauce has begun to thicken.   Add the red pepper slices around the outside of the pan.  Place the chops back on top of the sauce in the center and simmer just until red pepper slices are softened but not falling apart.  Serve pork with an ample serving of the sauce and pepper slices on top.

NUTRITIONAL INFO:  Makes 2 servings, each contains: (numbers go down with 4 portions of meat)

631 cals, 44g fat, 8.3g carbs, 3g fiber, 5.3g NET CARBS, 37g protein, 142 mg sodium



My apologies for discovering 2 recipe errors.  Please make the following 2 corrections to your copy of my new bake mix recipe just posted tonight.  The Carbalose Flour in the ingredient list should read 2 cups (not 1 cup).  This will slightly change the nutritional stats which I have just corrected on-line.  The second nutritional stats are for ¼ cup mix (not ½ c.).   You will want to re-print this recipe (revised recipe here) if you printed it already.

The nutritional stats should read:

1 cup mix: 443 cals, 24.9g fat, 33.78g carbs, 14.44g fiber, 19.34g NET CARBS, 34.4g protein, 223 mg sodium

¼ cup mix: 110 cals, 6.22g fat, 8.44g carbs, 3.61g fiber, 4.83g NET CARBS, 8.61g protein, 55.7 mg sodium