Lobster Dien Bien

Click to enlarge

This is what I cooked for dinner tonight.  I used to order this dish at a restaurant in Yorktown, Virginia while in high school.  We drove 30 miles just to eat there and this dish was the motivation.  The restaurant, Nick’s Seafood Pavilion, operated by a Greek chef and family.  His wife took it over after Nick died.  Sadly, Nick’s Pavilion no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I still fix Nick’s signature dish often at home, using a recipe my parents developed.  Tonight I made it with 1 large lobster tail (9 oz .) and 12 oz. of frozen crawfish.  Man, was it ever good!  My parents version is real close to what we ate so often at Nick’s restaurant.  I cannot have the rice  that is traditionally in this dish anymore as it is so high in carbs.  The original dish had 1 cup of rice (cooked in lobster or shrimp stock) stirred in just before serving.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
I get my lobster tails at Sam’s (frozen) but it works just fine in this dish.  I fix this often with just shrimp or a mixture of shrimp and crawfish, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast and could get fresh Blue Crab).  As is true of most seafood dishes, this one really packs in the nutrients and it is suitable for all phases of Atkins and other Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  add 2 c. cooked brown or white rice that you have cooked in seafood stock instead of water (2 c. rice: 4 c. stock).  This step is essential for the best flavor profile in the final dish. Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

Many 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 (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or shrimp, lump crab or any combination)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

Salt to taste at the table, as seafood is often high in sodium

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood and remaining seasonings.  Simmer on low heat for 15 minutes only.  For non-Atkins diners, add some cooked rice.  For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices.  (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).

NUTRITIONAL INFO:   Makes 3 servings, each with:

465.7 calories, 33 g  fat, 9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS, 32.3 g  protein, 283 g  sodium

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Jicama Cajun “Fries”

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

What a Jicama looks like

For those unfamiliar with what jicama is.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Cajun Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  They brown best where they actually touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories, 11.4 g  fat, 5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS, 11.2 g  protein, 276 g  sodium

Baked “Potato”

Baked Potato

Shown with an Achiote (also called annatto) Mexican spiced beef patty and steamed squash with onions.

I wish I could take credit for this recipe, but another low-carber brought this cooked wonder up on one of my low-carb forum discussions.  I like to use moderately large turnips for this recipe.  Man, oh man!  This tastes JUST like a sweet, baked red-skinned potato!  No taste of turnip to me at all!  Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion.  But I tell you, the way to cook these things is to microwave them!!!  No taste of turnip at all!   Just the creamy, sweet taste of a buttery red potato!

I did not care for these baked in a conventional oven.  And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way!  So now you can have a baked “potato” with those grilled steaks!  I’m soooooo delighted to have discovered this method of cooking turnips!  This “potato” recipe is Induction friendly!

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

NOTE:  You DO NOT want to eat the turnip peeling.   They are quite bitter.  You just eat the soft inside part of this “potato”.  🙂

INGREDIENTS:

4  whole 4-5 oz. turnips (or two larger ones if you can find them)

8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)

DIRECTIONS:  Wash and scrub the turnips under running water.  Trip the stem end flat and cut the point off the tip of the turnip as well.  Poke the turnip skin several times to avoid rupturing during cooking.  Place on microwave turntable.  Cook on HI for about 3 minutes.  Turn over and cook on HI for about 3 more minutes.     They should be thoroughly soft when done.  Split and place 2 tsp. butter on each turnip (or more if you can afford the fat grams).  You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion.  Those additions, however, are not calculated in the nutritional info below.

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories, 20.5 g  fat, 11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with , your steak!), 1.7 g  protein, 60.2 mg sodium

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

Thought I’d post a few of my “staple” veggie recipes today.  This one is essentially a creamed spinach dish, but made with a very different and very special cream foundation.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach in the traditional way in it served. It certainly ends up mixed on my plate while I’m eating it.  🙂  It’s just not too photogenic that way.   To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo diets as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created 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 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:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories, 48 g  fat, 12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS, 15.2 g  protein, 453 mg sodium

 

Garam Masala – Indian Spice Blend

My husband and I just love Indian food!!  I cook it every other week and sometimes even more often.  There are garam masala blends available for sale ready-made, but like other blends, they can vary widely in flavor from bottle to bottle.  I haven’t found any commercial blends I like and most have been tossed out.

After experimenting with so many garam masala recipes, this is one that we keep coming back to and that has now become my “permanent recipe”.  This mix is well worth adding to your spice rack.  It is a little heavy with cinnamon, but we like that to round out the sharp coriander, which can be too strong in some recipes for this blend.  You won’t be sorry you added this to your arsenal of culinary “secrets”.   I have found it to be good in all curries, on all grilled meats and even on broiled or grilled seafood and Indian vegetable recipes.  It is also nice in a few dessert applications. Nearly 1,000 followers have copied this recipe and none have come back to complain, so I think you’ll like it.  As you get familiar with its flavor profile, you may want to increase one spice or perhaps decrease another to your liking.  That’s what makes cooking fun!

Type “Indian” in the search box to see an array of Indian recipes here on my site to try this spice in sometime. They are all tried-and-true recipes I’ve cooked many times.  Give them a try some time!

This spice mixture, like most herbs and spices, is Induction friendly.  If you like to explore other Garam Masala spice combinations, take a look at this list of other Garam Masalas:

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

INGREDIENTS:

6 T. coriander seeds
3 T. cumin seeds
2 T. black peppercorns
1 T. whole cardamom pods (outer part and seeds inside)
5  small cinnamon sticks broken into small pieces
2  tsp. whole cloves
1  whole grated nutmeg (about 1 tsp)

DIRECTIONS:  In a dry skillet, over low heat, heat the first 6 spices until they become very fragrant. This step is most important, so do not skip it or your results won’t be as good.  When fragrant, turn off heat and remove pan from stove.   Using a spice/coffee grinder (I have a cheap dedicated coffee grinder for spices only), grind all toasted spices to a pretty fine grind, but it doesn’t have to be as fine as salt.  Add grated nutmeg at this point.  When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries.  It’s great on charcoal grilled, buttered  fish and chicken, too!

NUTRITIONAL INFORMATION: Each teaspoon contains:

6  calories, 0.31 g.  fat, 1.1 g.  carbs, 0.6 g.  fiber, 0.23 g.   protein, 0.5 g. NET CARBS

Red Radish Cottage “Fries”

Red Radish Cottage FriesI’ve been making hash browns with onion and bacon grease pretty much all my life.  My Southern roots grow deep.  When I learned (making Chinese stir-fries) that radishes taste totally different when cooked (sweet, not bitter as when they are raw), a light bulb went off.  Daddy’s hash browns!! They’re GREAT for breakfast with your eggs and bacon; GREAT as a potato side at dinner!

You will just be amazed how close to red potatoes red radishes taste like when fried this way.  For me, the key here is the onion and bacon grease.  Just not as good done in olive oil.  🙂  Do try this some time if you haven’t yet.  The carb count is astounding compared to real potatoes!  This recipe is suitable for All phases of Atkins, Keto diets and Primal-Paleo as well.

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

INGREDIENTS: 

15 medium radishes, cut in large pieces

2 oz. yellow onion, sliced

2 T. bacon grease

Dash each salt and coarse black pepper

DIRECTIONS:  Heat skillet over medium-high heat.  Add bacon grease.  Toss in the onion and saute until it begins to get soft and brown/caramelize on the edges.  Add radishes, salt and pepper and continue stir-frying until radishes are no longer opaque.  You want them to just begin browning so the skins will stay a pretty reddish color.  🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

87 calories, 8.9 g fat, 2.26 g carbs, 0.56 g fiber, 1.70 g NET CARBS, 0.30 g protein, 75 mg sodium

Eggplant-Beef Lasagna

Eggplant-Beef Lasagna

          Eggplant-Beef Lasagna

When I defrosted my spaghetti sauce for tonight, I didn’t just want to make spaghetti.  I bought an eggplant this week, so I decided to throw it all together into a lasagna-like dish.  Came out real tasty.  This dish is Induction friendly if you can fit the carbs into your day.  🙂  I find with the cheese, this dish is salty enough without added salt. This is not a particularly large recipe, so if you want extra so there will be leftovers for freezing, I would recommend doubling the recipe.  This recipe is not suitable until Atkins Phase 2 OWL.  It is not suitable for Primal-Paleo due to the 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 chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

10 oz. eggplant

1 T. olive oil

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

4 oz. mozzarella cheese, grated

4 T. Parmesan cheese

1/3 c. ricotta cheese

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

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

NUTRITIONAL INFO:   Makes 4 servings, each contains:

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

250 mg sodium

 

Artichoke Salad

Italian Artichoke Salad

Artichoke Salad

My husband is very fond of salads so we often fix salad for our main course at lunch.  This low-carb, low-cal number is both tasty and filling and only takes minutes to make.  It is delicious and I think you will enjoy it!  I’m making it to have with our low-carb lasagna tonight.  You can use pitted calamata olives here if you prefer.  This is suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

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

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

INGREDIENTS:

1 14-oz. can artichoke hearts, drained

15 pitted black olives (or calamata olives)

1 Roma plum tomato, cut up into chunks (use 2 if they are pretty small)

5 fresh basil leaves, torn into several pieces

Dash of granulated garlic or minced dried onion

¼ tsp. your favorite Italian Seasonings (I use Victoria Gourmet’s Sicilian Seasoning)

Dash each salt and black pepper

1 T. a good balsamic vinaigrette

1 T. good quality extra virgin olive oil

DIRECTIONS:  Open and drain the artichoke hearts.  Add them to a medium bowl. You can cut them in halves if you prefer (I did).  In a small dish, add the olive oil to the vinaigrette and stir.  Add the seasonings and stir once more.  Now add the cut-up tomato and olives to the artichokes.  Stir to mix.  Tear the basil leaves into small bits and add.   Add the vinaigrette mixture, toss lightly and chill for 1 hour.  Serve as a side salad or as an entree.

NUTRITIONAL INFO:   Makes 4 side servings, each contains:  (if serving as an entree, serves 2 with double the numbers below in each)

101 calories, 7.8 g  fat, 7.60 g  carbs, 3.55 g  fat, 4.05 g  NET CARBS, 2.2 g  protein, 34 mg sodium (more if using calamata olives)

Eggplant Parmigiana Sandwiches

EggplantSandwich

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

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

INGREDIENTS:

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

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

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

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

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

2 T. Parmesan cheese

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

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

NUTRITIONAL INFO:    Makes two servings, each contains:

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

 

Bacon “Risotto”

Bacon RisottoThis delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat.  Really nice flavor and I could not taste “cauliflower” in this AT ALL.  Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 medium 5-6″ head of cauliflower, leaves & stem removed

3 oz. raw bacon, chopped (3 thick or 4 thin slices)

1 c. green onion, chopped

1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

VARIATION:   Substitute yellow or white onion for the green.  Other tasty variations:  use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.

DIRECTIONS:  After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl.  Pulse until it is fine like rice.  An alternate method is to grate it with a box grater but that can really get messy.  A blender will work but in small batches.  Set the cauliflower “rice” aside for now.

In a large non-stick wok or skillet, fry the bacon until done over high heat.  Add the green onion and stir fry until the onion wilts.  Lower heat to medium and add lemon pepper and stir.  Now spoon in the riced cauliflower.  Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often.  If it is browning, your heat is too high.  When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture.  Stir to melt and uniformly blend both cheeses throughout the dish.  Serve at once with your favorite green salad.

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories, 14 g fat, 8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS, 10.8 g protein, 426 mg sodium

 

Sausage Breakfast Focaccia

It's gluten-free, too!!

To quote the bard, “a sausage biscuit by any other name……” would taste as sweet.  🙂  A tasty new way to use my wonderful gluten-free focaccia bread recipe.   You’ll be happy to know you CANNOT taste the flax meal in this bread either!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s taste and texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

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

BREAD INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

1 T. oat fiber (optional)

TOPPING:   5 oz. browned sausage + 1 c. more shredded cheese of your choice

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan with parchment paper.  You can also use a non-stick pan.  I would not recommend silicone, as this won’t brown as nicely on your Silpat.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on cooked sausage and then the mozzarella shreds.  Lightly press down on the toppings so they embed slightly into the batter.  Pop pan into 350º oven and bake for about 15-20 minutes or until dry to the touch in center and lightly browned on the edges.  .  Cool a few minutes and cut evenly into 9 slices and enjoy!  When totally cool, store in plastic bag in your refrigerator.

NUTRITIONAL INFO:   Entire sheet contains:  2113 calories, 164 g fat, 30.6 g carbs, 13.8 g fiber, 16.8 g net carbs, 142 g protein, 3334 mg sodium  (divide by number of servings you cut)

If cut into 9 portions, each serving would contain:

235 calories, 18.2 g  fat, 3.4 g  carbs, 1.53 g  fiber, 1.87 g  NET CARBS, 15.73 g  protein, 370 mg sodium

Upside-Down Spinach Omelet

IMG_5201

One of my favorite  inverted omelets.   This one is simple, and uses bacon, ham and a bit of healthy  spinach.  Try it also without spinach for variety.   This one is very tasty and the hubs loved it! He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

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

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cavender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories, 31.9 g fat, 3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS, 26.55 g protein, 1013 sodium (from the meats)

 

Jack Snacks

Browned 12 minutes

Baked 12 minutes (crisper)

Starting a low-carb diet?  Bet you’re wondering what YOU can snack on when the rest of the family is enjoying verboten foods.  Well this recipe, if you can call it a recipe, is one solution.  It has been THE most popular recipe on my blog and has spun off lots of copy-cat recipes ever since.  Ever so simple and truly delicious!  This recipe is  suitable for Atkins Induction Phase, Keto diets and even Primal Blueprint followers that eat occasional cheese.  Takes just minutes to make and bake!  This recipe has now garnered well over 30,000,000 fans on Facebook now, blowing my Lebanese Baked Chicken (my former #1 recipe) right out of the water. 🙂

And if you seed the jalapeno, like I did, these were not even all that hot (I don’t like real hot/spicy foods).  Leave the seeds in if you like to spice things up!  These are delicious and so low-cal/low-carb you could eat the entire batch if you were so inclined!  The hubs and I split this batch equally and we both loved these!  Now, to be quite honest, I’ve also just melted plain old pepper-jack cheese before, but these really are better for some reason.  Maybe the cheese is better; maybe the fresh pepper is just better.  All I know is these are much better than just melting jack cheese!  🙂  Some have asked, and if you try to save some and reheat, you better really watch them closely, as they are inclined to burn when reheated.

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 cup shredded Monterrey Jack cheese

1 medium fresh jalapeno, sliced real thin

DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on a metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 15 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 10-12 minutes.  These are somewhat chewy if under browned. Brown more for crisper result.  For best results, allow them to completely cool and fully firm up before removing from pan with a spatula.

NUTRITIONAL INFO:   Makes 16, each contains:

25.5 calories, 2.13 g  fat, 0.10 g  carbs, 0.02 g  fiber, 0.08 g  NET CARBS, 1.6 g  protein, 60 mg sodium

Peggy’s Sliced Bread

Peggy's Sliced Bread

The day I decided to make my Focaccia Sheet Bread recipe without the shredded cheese was a good day.  It is still one of my favorite bread recipes, after 9 years of low-carbing!  I love a soft crust atop each slice.  Warm and buttered, it reminds me of a British crumpet, just no yeast taste (although you could add a little for that flavor).  An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.

Due to it’s fairly plain “white-bread” flavor, I have also used this basic batter in dessert/sweet applications.  Due to the Carbquick, this bread is not be suitable until the grains rung of the OWL phase of Atkins.  The Carbquick makes this bread NOT gluten-free.  See gluten-free recommendation in recipe below.

To make bread sticks, take one slice and cut as desired, baste in 2 tsp. butter, sprinkle of garlic powder and a smidge of oregano and Parm.  Toast lightly in broiler just until surface slightly begins to brown.  Entire slice is 1 serving for 2.9 net carbs.  Great with  soup or for dipping in hummus made from cauliflower.

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 appear in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

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

½ c. Carbquick bake mix (use ½c. more Jennifer’s mix for gluten-free version, but it will not render the smooth crust you see above.  Will taste just fine however.)

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium bowl and beat in the eggs.  Add in all dry ingredients and stir until well blended.  Line a 12 x 16½”  or 11 x 16 baking pan with parchment or silicone/Silpat sheet.  Dip batter onto pan in evenly spaced globs.  Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan.  Pop into preheated oven and bake for 25 minutes or until golden and done int he center.  Remove and slightly cool.  Cut into 12 “slices”.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

144 calories, 12.6 g  fat, 6.08 g  carbs, 3.25 g  fiber, 2.83 g  NET CARBS, 8.9 g  protein, 235 mg sodium

Lobster Tails with Butter

Click to enlarge

One of life’s culinary pleasures for me is lobster.  Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak.  We try to do a really special dinner on New Year’s Eve because it is also my birthday, so this is what we had tonight.  Lobster is soooo good and sooooo simple to make.   I tested a new Parsley-Cilantro salad dressing https://buttoni.wordpress.com/2011/08/09/parsley-cilantro-salad-dressing/  which really complimented the lobster.  The lobster I get at Sam’s Club every year is usually from the Bahamas.   The tails we bought this year weighed around 9 oz. each and all were tender as they could be.  They are, I find, a little sweeter than cold water lobster from New England, in my opinion.   This recipe is suitable for all phases of Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)

½ stick salted butter, melted

DIRECTIONS:    Put about 1½ cups water in a deep boiling pot and bring to a boil. Run two skewers from the base of the tail up the center of the belly, all the way up to the center of the thickest part.  This will keep the tail from curling so tight while cooking.  When the water comes to a rolling boil, insert skewered lobster tail up in the pot.  I usually lean the skewers out the top.  Set a lid on the pot slightly offset to reduce water evaporation, but it really doesn’t have to be 100% closed.     Lower to medium heat and let steam for about 10-13 minutes, depending on their size.  Alternately, you can use more water to cover the tails entirely and boil for 10 minutes if large 9 oz tails, or just for 6-7 minutes if they are the small 4.5 oz tails usually purchased at the grocery store.  Remove lobster tails from pot, remove skewers (if steamed) and holding shell with one hand (using tongs or a kitchen towel) cut with kitchen shears straight up the thinner belly shell (top to base of tail). Pull sides of tail shell apart a wee bit and fork out the tail meat (I like to leave the tail fins attached and in tact as shown in the photo above).  Splay the tail fins out when serving lobster meat on plates or platter.  Makes for a pretty presentation with the tail fins attached!   Serve along a nice green salad and perhaps my Rosemary Onion Dinner Rolls:  https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/

NUTRITIONAL INFO:   Makes 2 servings and each contains (including ¼c. of the butter):

367 calories, 23.9 g  fat, 2.2 g carbs, 0 fiber, 2.2 g NET CARBS, 34.8 g  protein, 1350 mg sodium

 

Creamy, Smoky Turkey 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 turkey (or chicken), chopped

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 turkey 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

Turkey Poblano “Chalupas”

Click to enlarge

Trying to think of ways to use up some left-over holiday turkey?  This is what I’m making tonight for us.  I made it a couple years ago and it got TWO thumbs up from my husband as well as myself!  It was amazingly simple and was ready in well under an hour total.  The example pictured has ¼ c. Eden Black Soy beans added, because my husband really wanted beans in his.  And if you’re to the legumes rung of the Atkins OWL carb-reintroduction ladder, GO FOR IT!  This recipe is only Induction friendly if you don’t use any beans in it.  But I tell ya, I didn’t mind not having them in mine at all.

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

INGREDIENTS:

2 large poblano peppers, seeded (6-6½” long, 3.5 oz. each after stemming)

1 T. olive oil

8 oz. cooked, turkey breast meat

2 oz. onion, chopped or slivered

4 slices American cheese

4 oz. Cheddar cheese, grated

¼ tsp. ground cumin

½ tsp. chili powder

¼ c. cilantro, chopped

OPTIONAL:  Soy black beans, drained and mashed (3-4 T. per pepper half)

DIRECTIONS:  Preheat oven to 350º.  Cut up turkey meat and set aside.  Cut peppers in half lengthwise, removing any ribs with their seeds.  Over med-high heat, in non-stick skillet heat the olive oil and sear the pepper halves on both sides, pressing them down with a spatula.  This takes any “hotness” out of them.  If you prefer, you can roast them in the oven, but these days, in Texas triple digit heat, I don’t like to keep the oven on that long.  Remove peppers to a large oiled baking pan cut side up and set aside for now.  In the same skillet you seared the peppers in, add the onion and saute until nearly tender.  Add turkey meat, cumin, chili powder and cilantro.  Saute 1-2 more minutes, stirring several times.  Lower heat and lay the 4 slices of American cheese on top and stir in into the turkey until it melts and turn off heat.    If using the soy black beans, spoon ¼ c. evenly onto each pepper half first.  Next, spoon ¼ of the turkey mixture evenly on top.  Sprinkle the tops with the grated cheddar.  Pop into a preheated 350º oven for 15-20 minutes, just long enough to melt the Cheddar cheese.    This was delicious with a small guacamole salad on the side.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (without mashed soy beans)

357 calories, 23.85 g  fat, 6.53 g  carbs, 1.13 g  fiber, 5.4 g  NET CARBS, 28.8 g protein, 651 mg sodium

Hungarian “Apple” Pastry

Click to enlarge

Click to enlarge

When I was in high school in Kansas, my best friend (also named Peggy) often had me over for dinner (we were neighbors).  Her mother was a former stage actress from Budapest who married an American Army officer during WWII.  To say her mother was a good cook would be a gross understatement.  Dinner at my friend’s house was quite the culinary experience, and as my parents were quite into gourmet cooking, I felt my ability to judge good food was well-honed by high school.

This wonderful apple dessert was like her signature dessert and it has since become a family favorite holiday dessert.  She gave my mother the recipe and I have cherished it ever since.  I have now reworked it for a low-carb lifestyle, using an entirely different crust.  I have also low carbed the filling.   The original recipe is made with all apples, a few raisins and the original crust had 1c. sour cream!  To be more authentic, you could go ahead and use sour cream for the cream called for in my pie crust below without much of a hike in carbs.  🙂  I have omitted the raisins entirely and have made mine with mostly chayote squash, with only one apple for flavor impact.  These bars definitely improve in flavor on day 2 as the rum mellows considerably overnight.

Just so I would know for myself, I worked up the nutritional numbers for making this with 5 small apples and no chayote squash and provide that info below for anyone interested in making this with all apples.  Doing so ups the carbs approximately 2 carbs per bar, which isn’t that bad a price for all apples, really.  🙂  For the holidays, I will definitely make this with all apples.  But the chayote/apple combo wasn’t bad and I would consider doing it this way again.

I hear zucchini makes a wonderful apple sub, but its moisture content in a pastry worries me a little, so I haven’t tried that apple sub yet.  I absolutely do not think this would be good with ALL chayote squash.

This dish should not be enjoyed until late in Atkins Phase 2 OWL due to the rum and apples.  I store my bars in an airtight container in the bottom of my fridge.  To be honest, they don’t usually last long enough to worry about freezing!  I’ve never frozen any of my low-carb pastries, so I don’t know how they’d freeze.

Chayote Squash (also called mirletons)

Chayote Squash (also called mirletons)

INGREDIENTS:

2  recipes Peggy’s “Flour” Pie Crust   (for gluten free, use your favorite gluten-free pie crust recipe)

1/3 c. granular Splenda (or equivalent sweetener of your choice)

2 chayote squash (or zucchini) , peeled and sliced ¼-3/8″ thick

1 small delicious apple (2½” diameter), peeled and sliced ¼” thick

3/4 c. pecans, chopped

2 T. rum

1 T. fresh lemon juice

lemon zest of 1 lemon

3/4 c. granular erythritol (or equivalent sweetener of your choice)

2½ tsp. cinnamon

3 egg whites, beaten to frothy/soft peaks

DIRECTIONS:   You need a 8½” x 11½” baking pan for this recipe.  Preheat oven to 350º.  Make the double recipe of pie crust dough per that recipe’s instructions, adding the 1/3 c. Splenda to the mixture.   When pastry is kneaded into a solid ball of dough, form a log and break apart into 60% and 40% (bottom crust takes a little more dough than the top crust).

BOTTOM CRUST:  Take the larger piece of dough, shape in a rough log and place between two pieces plastic.  Roll out dough into a rectangle the size of the pan’s bottom plus the depth of the sides.  Dough will be fairly thin but still manageable.  The dough must be large enough go up the sides of the pan completely to the top and over the edge in order not to fall when baked.     Peel top plastic off carefully and fold in half/lift pastry into the pan.  Adjust pastry to fit.  Carefully remove second piece of plastic and fit pastry well into the walls and corners of the pan without tearing.  Allow pastry to lay over the top edge of the pan to “hold on” and not fall inward during baking.  Prick pastry with a fork at 2″ intervals to avoid it bubbling up during baking.  Bake for 10-12 minutes in a preheated 350º oven just begins to lightly brown.  Remove and cool while you make the filling.

FILLING:  Peel and slice chayote squash and microwave covered on HI for 8-10 minutes until soft.  Peel apple and place in bowl with chayote. Beat egg whites in a separate bowl with electric hand mixer until thick (thick and frothy/soft peaks).  Add nuts, rum, lemon juice and zest, erythritol and cinnamon to the apple/squash mixture and then fold in the beaten egg whites until the fruit and nuts are well-moistened.  Using a rubber spatula, scrape the filling into the half-baked crust.  Spread as evenly as possible, pushing up into corners of pastry.  Level the apples and squash pieces so no pointy bits are sticking up as they may tear the top pastry.  I’ve had that happen before.

TOP CRUST:  Roll the remaining ball of dough between the two plastic sheets, rolling it into a rectangle just a tiny bit larger than the top of the pan. Peel off top plastic and fold up/lift gently onto the filling, being sure the edges are fitting over the bottom crust.  Crimp the top crust onto the bottom crust with your fingers to seal it well.     Pop into hot 350º oven for about 22-25 minutes or until golden brown on the edges and done in the center.  Dough will be a tiny bit soft but dry to the touch.  It will look like the final product below/right when done.  Cool completely before slicing and refrigerating.

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

 

NUTRITIONAL INFO:  Makes 24 bars/servings, each containing:

Click to enlarge

      Before Slicing

74.14 calories, 6.43 g  fat, 7.1 g  carbs, 5.33 g fiber, 1.77 NET CARBS, 2.68 g  protein,

61.33 mg sodium

FOR THE CURIOUS:  With all apple filling, using 5 small 2½” apples:  93 calories, 7.5g fat, 10.06 g  carbs, 6.36 g  fiber, 3.7 net carbs

Doggie Treats

This is not for human consumption, is not low-carb, and I’m not providing nutritional info. 🙂  Oh My!  But I thought I’d share this recipe for those out there who are dog lovers who have doggies that love liver.  They would make a great Christmas present for your furry friend.  My rat terrier, Button, not only loves these, but begs to go to bed from 9pm until we DO go to bed just to get her night-night treat.  If your fur friends have many skin allergies, these have been tolerated by my allergy-ridden pooches for years now.  I started making these for my two rat terriers (a breed often plagued with skin allergies) about 5 years ago and it’s the only treat besides expensive dog jerky, that my girls tolerate without serious allergic reaction.

This recipe makes a HUGE 13×15″ jelly roll pan full which cuts into 195  1″ squares.  So a batch lasts me over a month for two toy breed pups.   If you have larger dogs, you may prefer to cut into larger pieces.  I freeze them in a gallon plastic bag and just take out a small baggie full each week and keep down in the refrigerator.

My dogs just adore these things!! Button & Zipper  They go wild when I take them out of the oven to cool!  If using for training treats, to avoid weight gain from over-treating, just break these into even tinier pieces!  If your dogs have allergies to either wheat or oats, obviously these won’t work for you.  You could substitute flax meal for the flour but I don’t know about subbing for the oats.  Sorry.  I’ll have to let you experiment there on your own. Fortunately, my dogs are apparently only allergic to soy and possibly brewers rice/yeast, so often in commercial treats.

I have made these with beef liver, beef heart, chicken liver, chicken hearts, pork liver, and pork heart (ordered on-line).  They are received well no matter which meat I use. 🙂

INGREDIENTS:

1 c. whole wheat flour

3 c. whole rolled oats

1 lb. carton chicken livers (with juice), beef liver or pork liver

2 eggs

¼ c. oil

DIRECTIONS:    Preheat oven to 350º.  Process liver in a food processor until smooth.  It’s vile looking, but try not to dwell on that.  Add the eggs, oil, flour and oats and pulse until well blended.  Scrape out onto a 13×15″ jelly roll pan that has been sprayed or oiled well.  Using a rubber spatula, spread out evenly, trying to make it as evenly thick as possible.  Bake at 350º for 10-12 minutes until center is dry to the touch.  Remove and cool.  Cut into 1″ squares.  When totally cool, use a metal spatula to remove them from the pan.  Store in a gallon ziploc bag in your freezer until ready to use.  The recipe rating below came directly from my two dogs.  🙂

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe is so good, I serve it at almost every holiday celebration now.  If you’re agonizing over what sides to serve for Christmas, look no longer.  This one will be a smash hit!  This recipe was inspired by a recipe I saw in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese as it doesn’t melt easily (why it is mixed into the dish here rather than being spread on top).  But once it DOES eventually melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

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

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. Smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

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

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

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

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

Banana-Coco-Nutty Candy

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

I use 1″ square silicone candy molds to make these,  but you can also just roll into balls and, if desired, coat with more dessicated coconut.  You can also roll into balls and flatten into hockey puck disks.  Or you might roll them into little logs and coat with finely chopped peanuts or coconut!

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

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

INGREDIENTS: 

1     6-oz. banana, mashed

1 c. dessicated coconut (unsweetened)

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

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

2 pkts. stevia (I used NuNaturals)

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

Add coconut and blend it into the mixture until all ingredients are uniformly mixed.  Add sweeteners last and stir.  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

Triple Pork Rolls

triple-pork-rolls

My roll of Smoked Gouda cheese caught my eye when I reached for my two pork chops to sear for dinner.  I had thawed some ground pork for another use and BINGO!  This idea came to me!  And what a good idea it turned out to be!  I’ve seen cheesy low-carb meat rolls wrapped in bacon many times on the internet, but none to date using my favorite cheese, Smoked Gouda.  Well, I’m here to tell ya these were GREAT!   And I don’t usually like a lot of cheese with my meat dishes.  So I got the amount just right!  This recipe is suitable for all phases of Atkins, Keto and Primal folks on the occasional dairy day.  It would not be suitable for Primal followers unless you omit the 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. 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:

2 pork chops, de-boned (or 4 oz. boneless pork loin)

8 oz. ground pork

2 oz. Smoked Gouda cheese

4 thick slices of bacon

DIRECTIONS:  Preheat oven to 350º.  Pound the pork chops with a meat tenderizer and cut each into two pieces, ultimately to make four rolls.  Shred the cheese into a medium mixing bowl.  Add the ground pork and mix well with a fork or your hands.  Form into 4 small logs.  Place a log of the ground mixture onto each piece of pork chop and roll.  Finally, tightly roll 1 slice of bacon around each of the four rolls and place seam down in a baking pan (I used a metal pan).  Pop into 350º oven for about an hour and lightly browned or until internal meat temperature reaches 160º.  Serve with your favorite sides.

NUTRITIONAL INFO:   Makes 4 servings (these are so rich 1 will fill you up), each contains:

283 calories, 0.20 g  fat, 0.52 g  carbs, 0 g  fiber, 0.52 g  NET CARBS, 23.3 g  protein, 284 mg sodium

Bacon-Onion-Smoked Gouda Chipotle Burger

bacon-onion-gouda-chipotle-burger

       Shown on a Smart Bun.

This may just be the best burger I’ve ever eaten!  The hubs grills these outside.  The flavor layers are simply magical!   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

Sock-It-To-Me Cake

 

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This was my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmastime.  What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning.  She always made hers  with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts.  To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be  a tad higher if you do. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder.  Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick at Netrition.com, but you might be able to buy it at your local health food store.

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: here

INGREDIENTS:

2 T. granular Splenda

2 tsp. cinnamon

1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix (for gluten free, use her Gluten-Free Bake Mix)

1½ c. CarbQuick bake mix (for gluten free cake, use 1½ c. more of Jennifer’s Gluten-Free mix)

½ c. plain whey protein

2 T. golden flax meal

1 T. coconut flour

1 tsp. baking powder

½ c. + 2 T. erythritol

3 large eggs, beaten

3 T. sugar-free maple syrup

1/4 tsp. maple extract

4 T. melted butter, unsalted (for batter)

2 T. melted butter, unsalted (to drizzle on cake)

1 tsp. vanilla extract

liquid Splenda to equal 1/3 c. sugar (about 20 drops)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing).   Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now.  In a large mixing bowl,  measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     Blend well.   Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly.  Sprinkle with about 1 T. of the cinnamon topping.  Drop another layer of 1T. blobs of batter on top.  Again sprinkle with about 1 T. cinnamon topping.  Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping.  Drizzle 2 T. melted butter across top of cake evenly.  Pop into 350º oven and bake for about 30 minutes.  Gently remove from oven and check for doneness with toothpick stuck in center.  Mine took exactly 40 minutes.  It is done when toothpick stuck in center comes out completely dry.  Cool 5-8 minutes before tipping out onto serving platter.  Can be enjoyed either warm or cooled.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

250 calories, 20.7 g  fat, 14.23 g  carbs, 9.96 g  fiber, 4.27 NET CARBS  (4.6 NC if you add 2 , oz. chopped pecans), 18.49 g  protein, 218 mg sodium

 

Currant-Spice Cookies

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I’ve come up with a spice cookie for the holidays using my chewy Almond Butter Cookies basic dough.  All I did was add a splash of vinegar, blackstrap molasses and some spices and pressed a pecan half into each cookie.  They came out simply delicious!  Although similar to gingerbread cookies, the allspice makes these a little different in flavor.  My husband is quite fond of these and has eaten 3-4 already!  These cookies are not suitable until Phase 2 OWL of Atkins.  They are acceptable for Keto diets.  The oat fiber can be omitted making these OK for Primal-Paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 c. almond flour

½ c. coconut flour

1 T. oat fiber (omit for Primal or Paleo)

1 tsp. glucomannan powder (from the konjac tuber)

½ tsp. baking soda

1/8 tsp. salt

1/8 tsp. each allspice, nutmeg and cloves

½ tsp. ginger

1/16 tsp. cinnamon

liquid sweetener to equal 1/2 c. sugar

1 T. erythritol

1 large egg, beaten

2 T. almond butter

2 tsp. vanilla

1 tsp. cider vinegar (optional)

¼ c. imitation honey (use real honey for Primal-Paleo)

2 T. backstrap molasses

½ c. your favorite oil or softened butter

2 T. dried currants

24 pecan halves

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl stir the almond butter and oil together until smooth.  Beat in the egg, vanilla and imitation honey.  Add the dried currants and stir.   Measure in all dry ingredients on top and stir well to form a smooth dough.   If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet.  Dough is somewhat oily.  Leave 1″ space between cookies.  Press balls down to ¼” thick cookies with your fingers or the bottom of a glass.  Press 1 pecan half into each cookie center.  Pop pan into preheated oven.  Top with pecan halves and press slightly into the cookie.  Bake at 350º for about 7 minutes.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and cool completely on the pan before removing with a spatula.   These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.  These freeze nicely, too!

NUTRITIONAL INFO:   Makes 24 cookies, each contains:

133 calories, 11.6 g  fat, 5.97 g  carbs, 2.17 g  fiber, 3.80 g  NET CARBS, 2.95 g  protein, 54 mg sodium

Chicken Quesadillas

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Chicken Quesadillas

You guys know how I am about using up leftovers promptly and making them totally different than how they were cooked the first time around.  Well, I had one small chicken thigh and half a chicken breast leftover from my baked chicken in the refrigerator and wanted to use it up for lunch. Chopped up, it totaled about 1½ c. chicken meat.  It make the most delicious quesadillas shown above.   I haven’t made quesadillas since we left the Texas Gulf Coast and it just seemed a great way to use up that chicken. Good decision! They really hit the spot!  Whipped up a little Chimichurri Sauce and  a batch of my No-Flour Tortillas and then it was easy sailing.   These lovelies are not suitable until the grains rung of Atkins Phase 2 OWL and are not suitable for Paleo-Primal.  Keto followers can have them if the carbs will fit into your daily limits.

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

INGREDIENTS:

4 of my No-Flour Tortillas  (it takes TWO tortillas to make one round, uncut quesadilla)

2 T. my chimichurri sauce

1½ c. cooked chicken, chopped, skin removed

1 c. grated Monterey Jack cheese

DIRECTIONS:  Make the flour tortillas according to that recipe and set aside.  Make your Chimichurri Sauce according to that recipe and set aside.  Chop the chicken meat and place in a mixing bow.  Add the grated cheese and stir.   The chimichurri sauce can either be tossed in with the meat and cheese for more uniform distribution, or dotted on top of the mixture during assembly.

Place 2 tortillas on a lightly buttered griddle.  Top each with half the meat/cheese mixture.  Dot them with the chimichurri sauce if you didn’t already toss it into the meat mixture.   Place another tortilla on top and turn the heat to medium on the griddle. As cheese begins to melt, press the quesadillas with a spatula as the first side browns.  This will facilitate the top tortilla bonding with melting cheese, making them easier to flip.  When the first side is browned, carefully flip the quesadilla over and brown the second side, continuing to press with your spatula as it browns. When done, remove to plates or a large platter and I usually cut mine into quarters (to make calculating carbs consumed a little easier).  This would go nicely with a tasty guacamole salad.

NUTRITIONAL INFO:  Makes 2 whole quesadillas.  I cut mine into quarters.  However my husband and I both found we could only eat 3 of the 4 pieces on our plate.  So I am providing below the values for 1 whole, uncut quesadilla and you will need to calculate the numbers consumed based on how much of the quesadilla you actually eat.

1 whole, uncut quesadilla contains:

699 calories  (high because it takes 2 tortillas to make a quesadilla)

55.2 g  fat

10.35 g  carbs, 3.1 g  fiber, 7.25 g  NET CARBS

42.7 g  protein

950 mg sodium

Meatballs on Zucchini Ribbons

Meatballs on Zucchini Ribbons

I made this tasty dish tonight as meatballs, but you could just as easily make it up as mini patties if that’s easier.  This goes together fast and your family will LOVE it, as we did.  My husband said “You can fix this again any time!”  If you’re not a mushroom fan, leave them out of the sauce.  But we thought the mushrooms and parsley just “made” this dish.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal diners.  Paleo folks will want to use coconut milk instead of cream and water volume.

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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 lb.   80%-90% lean grass-fed ground beef

1 large egg

1 small jar pimiento (about 2 T.), with its juice

2 oz. onion, cut into chunks

8 oz. fresh mushrooms, sliced

1 c. parsley, coarsely chopped

1/8-¼ tsp. black pepper (I like a lot)

1/8 tsp. sea salt

1 c. tap water (or use 2 c. coconut milk and no cream shown below)

1 c. heavy cream

1/8 tsp. xanthan gum or your preferred thickener

5 cups zucchini noodles/ribbons  (about four 6-oz. raw squash)

VARIATIONS:  Use ground lamb or pork instead of beef.  Use 4 slices lightly browned bacon or chopped green onions instead of mushrooms in the sauce. 

DIRECTIONS:  Place the first 4 ingredients into a food processor and process to chop/blend all smoothly.  Remove lid and form mixture into 8 equal meatballs (about 1 3/4″ in diameter).  Brown meatballs over medium-high heat in a non-stick skillet.  If using 90% lean beef, lightly oil the pan first.  They will not be fully done in the center when browned.  Add the water to the pan and slightly lower heat.  Using a spatula, de-glaze the brown bits form the bottom of the pan to make a light brown liquid.  Add the cream, mushrooms and parsley.  Add salt and pepper.  Simmer on lowest heat for about 10-15 minutes to let flavors mellow and meat to finish cooking done.

While the meat and sauce simmers, cut your zucchini into noodles or ribbons and saute in 2 T. olive oil until just gets limp.  Slightly thicken by dusting xanthan gum over sauce surface and stir well as it thickens up.    Serve 1 cup zoodles on each of 4 plates, place 2 meatballs on top of each and spoon ½ c. sauce over each serving.  this is not intended to be a real saucy dish, but you can certainly double the sauce ingredients if you wish,  re-calculating nutritional info if you do.  Serve at once.

NUTRITIONAL INFO:  Makes four 2-meatball servings, each contains:

552 calories, 46.4 g fat, 13.4 g carbs, 3.87 g fiber, 9.53 g NET CARBS, 26.3 g protein, 223 mg sodium

 

Einkorn Loaf Bread

Einkorn Loaf Bread

I have taken my Lupin Flour Bread recipe, eliminated the lupin flour totally and done some major tweaking to come up with a delicious Einkorn Loaf Bread.  My husband even says this one ie quite good and he’s real hard to please with low-carb baking.  It has a nice elastic mouth feel one finds in a good traditional yeast bread.  I include some dissolved yeast just for flavor impacts flavor.  It will not help on rise without sugar.    There’s not enough gluten in 2 T. Einkorn flour for proper yeast rising “action” anyway.  But it does add a little yeast taste to the final product.

I am not eating baked goods right now, so I only tasted and my husband will get to finish off this loaf.  This should make very nice sandwiches and slices into fourteen ½” slices or twenty-eight ¼” slices.  Yes, this bread has enough structure to be able to slice it into ¼” slices!  WOO HOO!  🙂

It doesn’t toast much better than most low-carb breads, so I use this mostly for sandwiches and making croutons.  But the crust toasts quite nicely.  Here’s a loaf that I sliced into 27 slices.  I failed to make sure of my 1/4″ accuracy along the way.  But I almost got 28 slices. 🙂

IMG_5168

This smoother crust was a result of heavy whisking of the batter.

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it in Safeways and other stores right on the shelf, but I’ve not been so lucky.  It’s not as expensive as some low-carb baking ingredients.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little carbs.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

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

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

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

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

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

¼ tsp. sea salt

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

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar

5 large eggs, beaten

3 T. olive oil

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

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard 5×8″ loaf pan and set aside.  Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and using a whisk, beat until smooth of lumps.  Spoon batter into greased loaf pan and bake at 350º for 30 minutes and test to see if done with toothpick.   If not done, cook 5-10 minutes longer.  Remove from oven and in a few minutes, tip onto board to finish cooling.  Stats below are calculated for 14 slices ½” thick, 28 ¼” slices, and also the entire loaf so you can slice as you like and recalculate accordingly.

NUTRITIONAL INFO: 

Entire loaf:  1480 calories, 102.8 g  fat, 78.4 g  carbs, 47.2 g  fiber,  31.2 g  NET CARBS,     58.2 g  protein, 2669 mg sodium

If cut in 14 slices, ½”, @ contains: 106 calories, 7.3 g  fat, 5.60 g  carbs, 3.37 g  fiber, 2.23 g  NET CARBS, 4.15 g  protein, 191 mg sodium

If cut in 28 slices, ¼”, @ contains:  53 calories, 3.67 g fat, 2.8 g carbs, 1.68 g fiber, 1.12 g NET CARBS, 2.07 g protein, 95 mg sodium

Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Cranberry Walnut Pancakes

Here’s a variation on my Fluffy Pancakes I think you’ll like.  These are delicious with just regular sugar-free maple syrup, but you could also simmer some berries in water or cranberry DaVinci syrup, sweeten and thicken to taste and have a cranberry syrup if you prefer.    These are not suitable until you are in Phase 2 OWL of Atkins or well on your way to reaching goal.  They are delicious and I think you’d be proud to serve then Christmas morning.

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:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops EzSweets (small bottle) liquid sucralose

½ c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix

½ c. Carbquick bake mix (or ½ c. more Jennifer’s gluten free mix for 100% gluten free version)

2 tsp. baking powder

2 tsp. oat fiber (omit if gluten free)

1 T. flax meal

½ c. sugar-free dried cranberries, chopped coarsely

½ c. walnuts, chopped coarsely

DIRECTIONS:  Beat the eggs and wet ingredients (first 5 items) in a bowl.  Measure the dry ingredients on top and stir.  Add the cranberries and walnuts and stir gently to mix well.  Heat and lightly oil a griddle and using a 1/3 c. measuring cup, scoop the batter onto the griddle and slightly spread it out to around 4″ circles of batter.  Brown lightly.  Flip and brown the other side.  Serve with sugar-free maple or homemade sugar-free cranberry syrup.

NUTRITIONAL INFO:  Makes seven 4½” pancakes, each contains:

121 calories, 7.2 g  fat, 16.4 g  carbs, 9.4 g  fiber, 7 g NET CARBS, 9.70 g  protein, 180 mg sodium

 

Gingerbread Whoopie Pies

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Gingerbread Whoopie Pies

I whipped up a bunch of whipping cream yesterday for making a birthday dessert for my hubby and had quite a bit leftover.  In order to use it up promptly I decided to try my hand at some whoopie pies.  Been wanting to try making them for a long time now.  I don’t own a whoopie pie pan, but do have an Ebilskiver pan with seven 3″ slots that works just fine for such things (provided you use the correct amount of batter for each one).

These came out delicious, for my very first foray into the whoopie pie world.  🙂  Both hubby and I gave them a 2-thumbs-up!  Very nice texture in the cookie part.  I will definitely want to try my hand at a chocolate version one day.  Stay tuned!  Due to the oat flour, these are not suitable until Atkins Pre-Maintenance or Maintenance.  They would also not be suitable for a Paleo-Primal lifestyle on several levels.   I used liquid sucralose to cut carbs. These cake-y cookies can be eaten plain, just as a good gingerbread cookie as well.  🙂  If you want to cut carbs a bit, instead of using 2/3 c. oat flour, you could sub in almond flour or coconut flour for 1/3 c. of the oat flour.  I would not recommend more than that or they may get crumbly.

Many more delicious, guilt-free sweets like this can be at your fingertips in Low Carbing Among Friends, the latest low-carb, gluten-free cookbook series by international author Jennifer Eloff and a group of other talented chefs, including George Stella, well-known to the low-carbing community.   Order you personal cookbooks at Amazon or here: http://amongfriends.us/order.php

VARIATION:  ¼ c. pumpkin added to the whipped cream filling would be very good, but that will likely necessitate a few more drops of sweetener.  

COOKIE INGREDIENTS:

2/3 c. oat flour (ground from 100% gluten free rolled oats) [or 1/3 c. oat flour + 1/3 c. almond or 1/3 c. coconut flour, to lower carbs a bit)

1 c. plain whey protein powder

3/4 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt

1/8 tsp. allspice

1/8 tsp. nutmeg

½ tsp. ginger

Liquid sucralose to equal 3/4 c. sugar  (less if you don’t like things too sweet)

¼ c. erythritol

1 T. oat fiber, optional for smoother texture (omit for gluten-free version)

1 T. flax meal

4 egg whites, whisked until frothy

8 oz. baby food carrots (I use 2 the tiny 4-oz. jars)

1 T. blackstrap molasses

1 T. coconut oil, melted

½ tsp. glucomannan powder (optional, but greatly improves texture)

COOKIE DIRECTIONS:  Preheat oven to 350º.  Lightly oil your baking pan slots with a brush and set pan aside.  Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well.  Measure all dry ingredients into the bowl right on top of the liquid ingredients.  Stir batter well to blend ingredients.  This is a very thin batter, but that is normal.  They will cook up quite nicely.  Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot.  The batter will make 20 cookie halves.  Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan.

FOR THE FILLING:  Whip 1 c. heavy cream with a hand mixer until thick.  Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling.  Chill an hour before filling cakes and serving.  I used 2 T. filling per whoopie pie.

NUTRITIONAL INFO:  Makes 10 Whoopie Pies.  Each filled whoopie pie contains:

158 calories, 11.5 g  fat, 8.36 g  carbs, 1.73 g  fiber, 6.63 g  NET CARBS, 7.68 g  protein, 88 mg sodium

Montreal-Chipotle Pulled Pork

Montreal-Chipotle Pulled Pork

I wanted to cook a large pork roast this week for a few meals and leftovers for snacks.   My grocery store had fresh pork picnic on sale for $.97 per# this week so I bought a 9# bone-in picnic shoulder roast.  We didn’t feel like firing up the grill for this, so I just baked it low and slow in my regular oven.  Wanted it falling off the bone tender and that’s what I got!  I saved all the wonderful baking juices and froze them for future soup making and dog bowl gravy.  Didn’t want the entire piece done as seasoned pulled pork, so I baked it just with salt, pepper and a little Homemade Montreal Seasoning on the surfaces.  Man, did this roast come out delicious!!  One of the best pork roasts I’ve ever done with the sauce on it.  Then I decided to put tonight’s dinner’s worth on the table as a seasoned pulled pork and went about making my sauce.  Mmmm.  Delicious indeed!  Next time we’ll perhaps do it on the grill, for that added flavor layer.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo (provided you use ghee for the butter).

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. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 pork roast (I used a 9# bone-in picnic shoulder roast, but a Boston butt, shank, or loin will do)

Sea Salt and black pepper

1 tsp. my Homemade Montreal Steak Seasoning

SAUCE:  6 T. melted butter, 1 tsp. red wine vinegar, 2 tsp. Homemade Montreal Steak Spice Blend, ½-1 tsp. Tobasco Chipotle Sauce® and 1/4 tsp. liquid smoke (any brand, but I use “Amish Meadow”.   Sorry, don’t remember where I ordered it from).

DIRECTIONS:  Preheat oven to 325º.  Place pork roast skin/fatty-side up in a 9×13 baking pan.  Coat all surfaces with Black pepper, 1 tsp. Montreal Spice Blend, and I use Pink Himalayan Sea Salt.  Cover pan tightly with foil.   Pop into 325º oven and bake for 30 minutes to allow it to heat to the center.  Reduce oven to 250º and continue slow baking (for an 8-9# bone-in roast) for about 5 hours. This could be done in a slow-cooker, but I’m not experienced with them, so check for a slow-cooker recipe on-line for guidelines for a 9# roast for setting and time.

Make the sauce in a small sauce pan over low heat, simmering the ingredients for 2-3 minutes only.  Remove from heat.

At the 5 hour mark, open oven, remove meat from oven and take foil off pan.  Slice off any thick skin and the fat layer from the top of the meat (it should almost slide right off effortlessly if meat is done properly to 160-170º internal temperature).  I freeze this for other uses and seasoning. My dog sometimes gets a bit on her dinner.  It’s very good for a dog’s coat and skin and highly digestible for dogs.

Increase oven heat to 350º and return pan uncovered to the oven.  Allow meat surfaces to slightly brown for about 30 minutes.  Remove meat from oven and cool slightly.  Shred off the meat with a fork or tongs, pulling off as much meat onto your serving platter as you think your family will consume.  Using a brush, baste the meat with the warm Montreal-Chipotle butter sauce, coating it well.  Serve at once with your favorite sides or a salad.

NUTRITIONAL INFO:   Each 3 oz. portion of meat contains:

350 calories, 28.1 g fat, 0.90 g carbs, 0.30 g fiber, 0.60 g NET CARBS, 23 g protein, 87 mg sodium

Lobster Dien Bien

Click to enlarge

I lived in Hampton, Virginia while in high school & my family often drove to Yorktown 30 miles away to eat at a wonderful restaurant called Nick’s Seafood Pavilion, operated by a Greek chef.  Sadly, it no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I often think fondly of one of their signature dishes, Lobster Dien Bien.  My parents managed to concoct their own version of the dish over time.  My version is similar, but I cannot have the rice anymore that is traditionally in it as   I follow a low-carb diet regimen now.  The original dish had 1 cup of rice (cooked in lobster stock) stirred in just before serving.  This dish, in some regards, is similar to Spanish paella if served with the original rice included.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
Sadly I can’t get very good lobster in Central Texas, so I fix this more often now with shrimp or crawfish.  Good in their own right, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast).  As is true of most seafood dishes, this one really packs in the nutrients!  This dish is suitable for Atkins Induction and all Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  Add 2 c. cooked white rice stirred in.  If using the rice addition, it is essential that you cook it in seafood stock.  Use 1 c. raw rice, rinsed well in a sieve/sifter with cold water to remove surface starch.  Then bring the rice to a boil in 2 c. lobster or shrimp stock., Lower heat to lowest setting, cover pot with a paper towel followed by a tight fitting lid and steam the rice until done (about 18-20 minutes).  Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

Many 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 (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or peeled, deveined shrimp)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood and remaining seasonings.  Simmer on low heat for 15 minutes only.  For non-Atkins diners, add some cooked rice.  For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices.  (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).

NUTRITIONAL INFO:   Makes 3 servings, each with:

465.7 calories, 33 g  fat, 9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS, 32.3 g  protein, 283 g  sodium

Roast Duck with Tipsy Blueberry Sauce

Since there are just two of us now celebrating Thanksgiving, I decided to roast a duck this year so I wouldn’t be eating turkey for days and days.  🙂  My duck tonight was truly the most moist duck I have cooked in a long time.  I served a traditional cornbread stuffing and green beans with this delicious bird and my husband LOVED it!  We both forked up seconds.   I have never liked orange sauce on duck, so I decided to work up a blueberry sauce with a hint of herbs and that turned out to be a good decision.  The herbs and bacon in the sauce brought so many flavor layers to the table.  We served this with a glass of red wine, but rose and white wines are good with duck as well.  This recipe is suitable once you reach the berry level of Atkins (OWL Phase 2).  It is suitable for all Keto diets, Primal Blueprint and Primal if you omit the wine in the sauce.  This Tipsy Blueberry Sauce would be good on turkey, roast port or probably any wild game.

Many 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 (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS FOR DUCK:

5½ lb. duck

1/4 tsp. each onion powder, dried thyme and rosemary, crushed

Dash my Seafood Spice Blend (optional)

¼ tsp. salt

1 T. butter

DUCK DIRECTIONS:  Remove sauce packet (I throw it away) and the innards.  Boil the innards in 2 c. water for your dog.  🙂  Save the broth for your sauce.  Preheat oven to 375º.  Rub your fingers over duck checking for pinfeathers and remove any you find with the tip of a knife.  Mix the herbs and spices in a small dish with the salt.  Rub over duck skin all over.  Place duck on a grate that is then set down in a large roasting pan.  Baste with melted butter and pop into hot 375º oven for 1 hour.  Remove from oven, baste skin with remaining butter and return to oven for 30-45 minutes longer or until skin is brown, crisp and the duck read internal temperature of 180º.  While duck is roasting, prepare sauce.

SAUCE INGREDIENTS:

3 green onions, chopped coarsely

1½ oz. bacon (3 slices), chopped coarsely

1 c. blueberries (dried, fresh or frozen)

1 c. broth (or a little more if you simmer too long)

2 T. Port wine or Sherry

Dash each thyme, rosemary, onion powder and salt

¼ tsp. xanthan gum or your preferred thickener

SAUCE DIRECTIONS:  Melt butter in medium saucepan over medium-high heat and add chopped bacon, brown it nicely.  Add onion and saute until onion is very tender.  Do not drain off grease.  Add all remaining ingredients but the thickener.  Allow to simmer until berries begin to burst open and turn the sauce blue.  Here, I go by smell, and appearance, but when all appears to be cooked and it smells wonderful, thicken to desired level with your preferred thickener.  Allow guests to serve atop roasted duck slices at table.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

385 calories, 31 g fat, 3.82 g carbs, .81 g fiber, 3.10 g NET CARBS, 20 g protein, 277 mg sodium

 

Cranberry Coconut Cookies

Cranberry-Coconut Cookies

This experiment came out quite good.  Not at all like the crisp sugar cookie basic dough they were made from.  These came out soft, moist and fruity.  We both LOVED them.  It’s the moisture of the cranberries that moistens these cookies right up.  These are not acceptable until you get to Atkins Phase 2 OWL but are suitable for other Ketogenic diets.  They would not be acceptable for Primal-Paleo unless you sub in a plan-acceptable sweetener like honey (to taste).

If you like a crunchier cookie, you might prefer my Refrigerator Cranberry Cookies recipe.

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 recipe my Sugar Cookie dough

1 c. chopped fresh cranberries

6-12 drops liquid sucralose to taste (needed to offset tart cranberries]

¼ c. unsweetened coconut

DIRECTIONS: Make sugar cookies as instructed in that recipe, adding the additional liquid stevia to the creamed butter and Splenda.  When all ingredients are blended well, add in chopped cranberries and coconut.  Fold the fruit in until it is uniformly distributed.   Dough will make 18 small balls of dough.  Place balls of dough onto parchment lined cookie sheet.  Press down with fingers or the back of a fork to flatten a bit. These spread little during cooking, so if careful, you can get all 18 on one pan.  🙂  Bake at 350º for 15-18 minutes until just browned on the edges.  Cool on the pan before removing.  Do not cover until completely cooled off.

NUTRITIONAL INFO: Makes 18 cookies, each contains:

97.3 calories, 9.2 g  fat, 4.2 g  carbs, 2.29 g  fiber, 1.94 g  NET CARBS, 1.8 g protein, 8 mg sodium

Roaster Oven Turkey

Roasted Turkey (done in a roaster oven)

I’m fond of turkey roasted in my roaster oven as they always come out so moist done that way.   This year I’m actually doing a duck for Thanksgiving rather than turkey, so it will be interesting to see if those come out nicely roasted this way.  If you don’t own a roaster oven, they are really getting cheap and around Christmas, can be had for around $25-$29.  They are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They bake cakes, muffins, cookies, and meats just beautifully!

Turkey is suitable for Atkins, Keto, Primal and Paleo diets alike.

INGREDIENTS:

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

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

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

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

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

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

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

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

Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  What a Thanksgiving classic!  My husband said “This is your best green bean casseroles yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds!!

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

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

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

INGREDIENTS:

3 c. frozen green beans, regular or French style

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

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

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

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

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

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

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

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

NUTRITIONAL INFO:  Makes 5 servings, each contains:

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

Cheesy Green Beans

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              Cheesy Green Beans

I threw together a green bean dish that came out pretty tasty you are going to want to try.  I put some mushrooms in this dish when I made it, but feel they get lost in the other flavors and don’t do that anymore.  This easy dish is Induction-friendly, too.  You should use 1 c. total cheese, but you can use whatever cheeses you like in this.  I even threw in some sliced fresh mushrooms to the veggies sauteing in the pan when I made the batch for this pic.  They were wasted, however, as I couldn’t even taste them in the final dish. Throw in some cooked ground beef or cooked chicken and it becomes 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 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

VARIATIONS:  Add some diced, leftover chicken meat or 1 lb. browned ground beef for a complete meal.

INGREDIENTS:

2 can green beans, drained (or 3 c. cooked fresh or frozen)

4 T. butter, melted

4 oz. onion, chopped

4 oz. red bell pepper, chopped

½ c. sour cream

¼ c. heavy cream

Dash each salt, black pepper, garlic powder

¾ c. Cheddar cheese, grated

¼ c. Deluxe American cheese, grated

DIRECTIONS:  Melt butter in non-stick skillet.  Add chopped onion and red pepper and saute until tender.  Turn off heat.  Stir cream into sour cream in a small bowl and add to skillet.  Add beans and seasonings and toss together gently with a spoon.  Top with cheese(s) and bake at 350º for 20 minutes.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

161 calories, 14 g  fat, 6.8 g carbs, 1.87 g fiber, 4.93 g  NET CARBS, 3.57 g  protein, 240 mg sodium

Smokey Gouda Brussels Sprouts

Click to enlarge

I created this tasty veggie dish for people like me, quite frankly, who are NOT very fond of this vegetable.  It will make a lovely addition to your holiday table.  I love smoked Gouda cheese and this rendition of this nutritious vegetable even I like!  I just don’t say that very often about Brussels sprouts.  We both thoroughly enjoyed this and make it often now.  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

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

INGREDIENTS:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, shredded/grated

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

NUTRITIONAL INFO:   Serves 4, each serving contains:

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

Bourbon-Pecan Cranberry Sauce

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

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

INGREDIENTS:

½ c. water

1 c. fresh cranberries

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

½ stick cinnamon or ¼ tsp. ground

1½ tsp. orange zest/peel

1 T. bourbon

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

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

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

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

 

Pumpkin Pie Filling

Pumpkin Pie Filling

           Pumpkin Pie Filling

This is my favorite traditional pumpkin pie recipe!  My recipe is very light and fluffy and the cloves doesn’t overtake the entire flavor.  Of course, those still on Induction will need to bake and serve crustless, but those already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  I have only made this pie filling with  fresh baked pumpkin one time and found it so tasteless (though I just don’t know why) I have never used anything but canned pumpkin for this ever since.

INGREDIENTS:

1/2 c. granular Splenda (or equivalent sweetener of your choice)

2 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into either a buttered baking dish (if making crustless) or into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  If you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only pour the crust 3/4 full and put remaining filling into a buttered small dish to bake separately to avoid this problem.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Serves 8, each contains:     (Does NOT include topping or crust)

95.38    calories, 7.53 g.  fat, 4.76 g.  carbs, 1.1 g.   fiber, 3.9 g  NET CARBS, 3.03 g.  protein, 36 mg. sodium

Southern “Cornbread” Dressing/Stuffing

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Southern “Cornbread” Dressing/Stuffing

If you’re looking for a low-carb version of Mom’s cornbread stuffing, you need look no further.  Southern girl that I am, I’m pretty fussy about cornbread dressing!  I had about given up on finding a way to make it with low-carb breads and get MY definition of stuffing heaven. However………. this recipe is a great imitation of cornbread heaven for me.   It will grace your holiday bird, baked chicken, roasted pork or stuffed chops and make you PROUD!  It is hands down THE very best stuffing I’ve made since I began low-carbing over 4 years ago.   The bread in this recipe brings a slight corn taste to the stuffing (even if made without the corn flavoring!) that none of my previous trials have been able to achieve.  This is so close to my traditional buttermilk cornbread recipe, I’ll never make the higher-carb version again,……………not even for guests!

I’ve managed to trim down the carbs to make it acceptable for those following a low-carb lifestyle, something traditional cornbread stuffing can never do.  This recipe is NOT acceptable for Atkins Induction. If you are still in the Induction Phase of Atkins, or on an ultra-low-carb phase of Keto diets, try instead my Induction-friendly Eggplant-Jicama Stuffing.  By the way, this stuffing freezes well, as I have frozen it many times.  So you will be able to make your holiday stuffing ahead of time as long as you don’t actually stuff the bird cavity.  Just thaw and reheat your stuffing the day you plan to stuff or roast your meat.  TIP:  When baking and freezing stuffing ahead, slightly under-cook it so that when it is reheated and browned, it doesn’t dry out too much.  This can be stuffed in your holiday bird, but I have always preferred the top to get brown and not stuff the bird. 🙂

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

INGREDIENTS:

1 recipe of my Jalapeno Cheese Bread

6 oz. chopped onion

6 oz. chopped celery

1 stick unsalted butter (8 T.)

1 c. chopped parsley

4 tsp. Dad’s Poultry Seasoning (or whatever poultry seasoning you prefer)

½ tsp. black pepper

2 c. chicken broth, preferable homemade (best if 1 cup of this is pan juices from your turkey roasting pan)

DIRECTIONS: Cook the cheese bread (omit jalapenos if you prefer, but I don’t) exactly as instructed in that recipe.  When completely cooled, coarsely break it up into a large bowl  Add the parsley and stir. Set aside for now.  When ready to put stuffing together, preheat the oven to 350º.

Melt the butter in a skillet and saute the celery and onion until very tender.  I do NOT like crunchy bits in my stuffing! 🙂  Add the sauteed veggie mixture, butter and all, to the dry ingredients in the bowl.  Add seasonings and finally the broth.  You may have to add more broth if the resulting mixture is not fairly wet (but not soupy).  Stir well to blend all ingredients.  Pour into a buttered 9×13 baking pan or two round pans.  I personally like to drizzle 1-2 T. more melted butter on top, but that isn’t necessary or included in the numbers below. Bake at 350º for about 30-40 minutes or until golden brown on top.

NUTRITIONAL INFO: Makes 12 servings (approximately 3/4 c. each).  Each serving contains:

282 calories, 26 g  fat, 7.16 g  carbs, 3.16 g fiber, 4 g NET CARBS, 9.1 g  protein, 190 mg sodium

Mashed Cauliflower (Foolproof!)

mashed-cauliflowerI used to have trouble getting my mashed cauliflower “thick” enough to suit me.  Not anymore!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice post with Thanksgiving around the corner.  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

Individual Lime Cake

I don’t like having cake leftover that tempts me to eat it too often, so I continue to come up with 1-2 serving individual cake recipes.  When it’s gone, it’s gone. That works best for me.   This lime cake is wonderful frosted with my lime frosting: https://buttoni.wordpress.com/2010/10/16/lime-frosting/  When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I just had to place a new order this past week, but this tiem I ordered the larger bottle of just the lime and orange, as I use those the most. I absolutely LOVE this flavor oil for baking.  It’s just like biting into the citrus peeling and in fact is purr oil extracted from the peeling!  This is the set of Boyajian oils I started out with and it’s a nice starter set: http://www.boyajianinc.com/boxCitrus.html   This recipe is not suitable until the grains rung of OWL due to the oat fiber.

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

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

Few drops of Boyajian lime oil (or 1/4 tsp. lime extract, or 1T. lime juice)

1 tsp. grated lime zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber (omit if gluten free)

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin, cereal bowl, or individual cake pan, melt the butter in a microwave for 30 seconds.  I used a latex 5″ mini cake pan.

Beat in the eggs, liquid Splenda and lemon oil.   Add lime zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, cool before frosting.  Garnish with a bit of grated lime zest and serve.

NUTRITIONAL INFO:   Makes 1 cake (actually 2 servings).  The entire cake contains: (does not include any frosting)

337 calories, 29.5 g fat, 14.1 g  carbs, 9.5 g  fiber, 4.6 g  NET CARBS (2.3 g if you only eat half!), 12 g  protein, 571 mg sodium

French Chicken Provençale

French Chicken Provençale

I just cooked up a fresh batch of this scrumptious chicken for dinner.  This is, bar none, our all-time favorite chicken dish.  Although I have posted it before, it has been a very long time, so I thought I’d share again.  This family favorite is Atkins friendly, so I hope all my Atkins followers enjoy this one.  Omit the wine if you’re still on Induction.  It won’t be quite as good without the wine, but acceptable. 🙂 This dish is always a hit with company and re4ally pretty simple to make.  I actually won the Galveston Daily News Holiday Recipe Contest with this recipe back in the 80’s.  You can actually make this dish ahead of time and just add the bell pepper and tomatoes for a brief simmer after guests arrive, thickening the sauce at the very last minute.  When I have company, I usually just use a whole cut-up chicken, minus the back, which I boil for chicken stock for my freezer.

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

INGREDIENTS:

16 oz. chicken breast, skin on (cut into 4 servings)  (I often use 2 drumsticks, 2 thighs & 1 breast from a whole bird, stewing the remainder of the bird for other purposes)

4 slices of chopped bacon (or soaked, dry-cured Country Ham if you have it)

1/2 c. chopped onion

4 oz. sliced fresh mushrooms

2 lg. cloves minced garlic

1.5 c. chicken broth or water

1/4 c. dry white wine (omit if still on Atkins Induction)

1/4 tsp. dried thyme

1 small bay leaf

1/2 c. green bell pepper cut into strips

4 plum tomatoes cut into large wedges.

2 T. butter blended with 1 T. oat fiber or 1/8 tsp. xanthan gum

DIRECTIONS:  Brown the chicken in a skillet heated up with 1/4 c. olive or coconut oil.  When both sides are nicely browned, remove chicken pieces from the skillet to a platter.  Brown the bacon, onion, mushrooms and garlic in the same skillet in the same drippings.  When veggies are tender, add chicken pieces back to the skillet, skin-side up.  Add water, wine, thyme and bay leaf.  Cover and simmer 30 minutes until chicken is done and veggies are tender.

Finally, the last 4-5 minutes of cooking, and right right before you plan to serve, add the bell pepper and tomato wedges.  Cook another 3-4 minutes only, as you don’t want the peppers to lose their pretty green color. You want the tomato wedges slightly softened but not falling apart.  The bacon/ham usually makes this dish salty enough without extra salt.  Thicken with 2 T. butter that has been blended with 1 T. oat fiber or 1/8 tsp. xanthan gum.  Stir in and simmer for 1-2 more minutes.  Dip chicken onto serving platter and ladle the sauce over the meat.

I serve this over a generous helping of buttery Mashed Cauliflower.  In my pre-low-carb days, this dish was served over now-verboten mashed potatoes. 🙂

NUTRITIONAL INFORMATION:   Makes 4 servings of 4 oz. meat each

Each serving has 504 calories, 33.3 g fat, 8 g carbs, 1.9 g fiber, 40 g protein, 6.1 g NET CARBS

“Unstuffed” Zucchini

Unstuffed Zucchini

I love stuffed zucchini boats as they are so good and ever so attractive to serve!  But frankly, I don’t like all the fuss.  So unless I’m serving to company, I usually just make up my usual recipe like a casserole.  Tastes just the same and is so much easier!  The older I get, I look for EASY in my kitchen 🙂  This dish is Induction friendly.  Though it is higher in carbs than many of my recipes, when you see the nutrient percentages below, you’ll see it’s worth the carb price!  This is a very healthy recipe for your family!  🙂

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:

2 slices bacon

3 oz. onion, chopped

14 oz. zucchini, sliced about ¼-½” thick

1 can (14 oz) crushed or diced tomatoes, drained well

12 oz. ground beef (or lamb)

3 oz. green bell pepper, chopped

3 oz. mozzarella cheese, grated

2 T. grated Parmesan cheese

1/3 tsp. dried oregano, crushed

Pinch dried basil (or 1 T. fresh, chopped)

1 lg. clove garlic, minced

DIRECTIONS: Preheat oven to 350º.  Coarsely chop bacon.  Over high heat, brown bacon in a non-stick skillet just until done, but not real crisp.  Add chopped onion and bell pepper and sauté until tender.  Add ground meat, breaking up with spoon as you sauté until meat is no longer pink.  Add tomatoes, zucchini, garlic and spices.  Stir well.   Lower heat to medium, cover and sauté (stirring every few minutes to submerge zucchini below juices) until zucchini is no longer opaque, but not fully cooked.  This will take about 10 minutes and you should have very little juice in the pan at this point.  Place half the mixture into a well-greased casserole dish.  Cover with half the mozzarella and half the Parmesan.  Spoon the rest of the mixture on top.  Now add the rest of the Parmesan and finish off with the rest of the mozzarella.  Bake at 350º for about 30 minutes.  I serve this with a nice green salad.

NUTRITIONAL INFO: Makes 4 servings, each containing:

391 calories, 23 g  fat, 14.8 g  carbs, 3.9 g fiber, 10.9 g NET CARBS, 33 g  protein, 763 mg sodium

 

Fluffy Pumpkin Pancakes

Pumpkin Pancakes

Fluffy Pumpkin Pancakes

I made my Fluffy Pumpkin Pancakes for breakfast today.  Man, I forget just how good this recipe is.  I hadn’t made anything with pumpkin in awhile, and with Halloween just around the corner, I thought it high time I did!  The addition of pumpkin and cinnamon just does so much for flavor and texture of pancakes.  Were they ever tasty!  Light, fluffy and not grainy at all.  So often, coconut flour and almond flour pancakes are grainy and we just don’t like that mouth feel!  My husband says this is one of the very best pancakes he’s eaten anywhere.  These taste totally high-carb!  I think they are like Bryce’s Sweet Potato Pancake Mix we used to buy at the grocery store years ago, but mine don’t have all the sugar, flour and junk in them.  🙂  These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.

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

INGREDIENTS:

3/4 c. pumpkin puree

3 large eggs, beaten

¼ c. heavy cream

½ c. water

½ tsp. vanilla extract

1 pkt. Sweet Leaf stevia

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquick (or more of the above mix if you require gluten free)

2 tsp. baking powder

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

1 T. flax meal

Dash salt

¼-½ tsp. cinnamon

DIRECTIONS:   Measure out the dry ingredients into a medium mixing bowl.  Stir well.  Beat in the eggs, pumpkin, cream, water and vanilla.  Beat to blend into a smooth batter.  Add 1-2 T. more water if batter is too thick. Using a 1/3 c. measuring cup, dip batter onto oiled hot griddle over medium-high heat.  Spread with the back of the cup to a 5″ circle. Brown on first side, but allow them undisturbed to firm up and you see holes almost beginning to appear on the surface before attempting to flip.    Brown on the second side to your liking and serve at once with butter and maple syrup. ENJOY!

NUTRITIONAL INFO:  Makes seven 5″ pancakes, each contains:

127 calories, 10.2 g  fat, 10.13 g  carbs, 5.97 g  fiber, 5.29 g  NET CARBS, 8.64 g  protein, 216 mg sodium

Cheesy Cabbage and Brussels Sprouts

I’m not a big fan of Brussels Sprouts, although my hubs is.  I just find them to have a bitter, chemical taste.  I can eat kale, broccoli and other strong veggies, but just not sprouts.  It’s about the only green veggie I don’t like too much.  Well, I fixed them a new way tonight and we BOTH loved them and agreed we’d be having them again!  I’ve finally found a way I can eat this veggie willingly.  🙂  This dish was indeed yummy!  The cheese and onion, as well as slicing the sprouts up mellows out the strong taste.  This recipe is suitable for all phases of Atkins, Keto diets and Primal eating plans.

Many other 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 (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1 c. green cabbage, sliced or chopped

8-9 cooked Brussels sprouts, sliced thin lengthwise

1/8 tsp. onion powder

1 T. butter

Dash each sea salt and coarse black pepper

3/4 c. shredded Cheddar cheese (or cheese of choice)

VARIATION:  Add 1 T. cream cheese to sauteing veggies until it is melted

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a skillet over medium heat.  Add cabbage and stir-fry until it gets half limp.  Add sliced, cooked sprouts and onion powder.  Stir fry just 1-2 minutes longer.  Remove from heat and transfer to a baking dish.  Top with cheese and pop into 350º oven for about 15-20 minutes, or until cheese melts.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

123.5 calories, 9 g fat, 5.82 g carbs, 2 g fiber, 3.82 g NET CARBS, 6 g protein, 280 mg sodium

Irish Whiskey Bacon-Cranberry Chutney

Click to enlarge (shown on Grass-Fed Beef Chuck Roast)

   (Shown on Beef Chuck Roast)

This delicious sauce was inspired by a recipe I saw on Rhubarbandhoney.com.  http://rhubarbandhoney.com/2013/03/17/drunken-irish-bacon-jam/ .  The 3 key ingredients of my recipe are the same, but there my version parts paths with the inspirational recipe.  I quadrupled the Irish Whiskey, introduced orange marmalade and fresh orange juice, used fresh jalapenos rather than jalapeno jelly and I added fresh cranberries.  My method of preparation was stove-top since I don’t own a crock-pot.  I don’t care for the visual appearance of the processed jam, and preferred to leave mine chunky so the cranberries show up nicely.

I can’t wait to try this chutney with my holiday turkey this year, my next roasted duck or with my next pork roast!  This would probably go well with lamb chops, as well!   It has a simply wonderful sweet and tart taste with a bit of a jalapeno bite that really delivers on flavor!  My thanks to Kimberly for this lovely idea.  It will definitely be in my regular holiday menu from now on, as I’m not so fond of traditional cranberry sauce.  🙂

This recipe is not suitable until Atkins Pre-Maintenance or Maintenance due to the orange ingredients.  Keto devotees can enjoy this as the carbs are pretty low, but it would not be appropriate for Primal-Paleo without several changes, lie using molasses instead of the sugar-free syrup and using a plan-acceptable orange marmalade.

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 lb. bacon (about 16-18 slices), chopped into ½” pieces

2 medium onions (8 oz.), chopped

4 cloves garlic, minced

½ c. apple cider vinegar, preferably raw,unfiltered

½ c. water

½ c. Irish Whiskey

¼ c. fresh squeezed orange juice

¼ c. my sugar-free Orange Marmalade

½ c. erythritol

¼ c. sugar-free maple syrup

3 jalapenos, seeded and chopped fine

1 c. raw cranberries, cut in halves (or ½ c. sugar-free dried berries, but add those before the long simmer so they will get tender)

DIRECTIONS:  Cut the bacon, onion and jalapenos and set them aside.  Mince the garlic and set aside. In a large non-stick skillet or wok, brown the bacon until it is medium brown but not real crisp. Drain on paper towels.  Pour off and store for other use all the grease but 2 T..  In the remaining 2 T. grease, saute the onion, garlic and half of the chopped jalapeno until the onion is tender.  The jalapeno will lose most of its bite during the cooking.  If you don’t like hot jalapeno flavor, you might want to add ALL the jalapeno now.  Stir in the orange marmalade.

Add the vinegar, water, Irish Whiskey and fresh orange juice.  Stir to mix. Now stir in the erythritol and maple syrup.  I using dried cranberries, add then now!  Reduce heat to lowest setting and simmer uncovered until it the chutney begins to thicken up a bit as some of the moisture evaporates.  That will be about 1-1½ hours.  Now add the raw cranberry halves.  Simmer just until the berries slightly soften, or 3-4 minutes.  Add the remaining jalapeno and simmer 1-2 more minutes.  This final jalapeno will NOT lose it’s bite as it is virtually uncooked).  Turn off heat.  Best served warm with any meats or wild game you like.

If any leftover, when cooled, spoon into tightly-lidded jars and store in the refrigerator until ready to serve.  Should keep about a month in the refrigerator and should freeze nicely for several months, although I have not yet frozen any of this.  Reheat over low heat or in the microwave on DEFROST just before serving.

NUTRITIONAL INFO:   Makes 1 quart (4 cups) or sixteen ¼c. servings.  Each ¼ c. serving contains:

92 calories, 5 g  fat, 3.26 g  carbs, .63 g  fiber, 2.63 g  NET CARBS, 3.36 g  protein, 197 mg sodium

Southern Fried Chicken

Southern Fried Chicken

My husband just loves traditional skillet-fried chicken for dinner, so I gave it a try using ingredients that fit my low-carb lifestyle.  Haven’t been pleased with any of the low-carb fried chicken recipes I’ve tried to date, so I decided to really work hard to create this one.

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

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

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

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

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

Visit Low Carbing Among Friends Facebook page for more delicious kitchen-tested low-carb recipes from a team of very talented cooks!  You can order your Low Carbing Among Friends cookbooks at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

3/4 c. plain whey protein

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

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

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

½ tsp. onion powder

½ c. Parmesan cheese

1/8 tsp. coarse black pepper

2 large eggs

¼ c. heavy cream

¼ c. water

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

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

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

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

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

Buffalo Burritos

I’ve eaten Buffalo (Bison) meat several times and have liked it every way I have had it prepared by or for me.  This quickie dinner may just be the best way I’ve had it to date.  Once I trimmed and sliced the meat, this meal was on the table in under 20-30 minutes.  My kind of cooking. 🙂 I use HEB Carb Sense at 3 NC per tortilla and numbers below reflect those counts.

This recipe is not suitable until you are well along in your Atkins weight-loss journey, Pre-Maintenance or Maintenance.  It is OK for other Keto diets provided the numbers will fit your daily limits.  These would not be appropriate for Primal or Paleo followers.

Many 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 (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

4   low-carb tortillas

2 T. bacon grease

10 oz. Buffalo steak, (use sirloin if unavailable)

4 oz. onion

2 oz. green bell pepper

¼ tsp. chili powder (I used Chipotle smoked which we love)

1 c. shredded Monterrey Jack cheese

DIRECTIONS:   Preheat oven to 300º.  Buffalo is very lean, but trim all fat/gristle bands from meat.  Slice very thinly as you would for Chinese stir-fry (can be tough if not sliced thin) and set aside.  Slice onion and bell pepper thinly and set aside.  Next heat bacon grease in large skillet over high heat. Add onion, salt and saute, stirring occasionally until it begins to brown and caramelize.  Add meat and saute together until meat is beginning to brown.  Turn pieces of meat to accomplish this best.  Add green pepper and just saute a minute or two.  Add chili powder.  Stir/saute another minute or so and remove from heat.

Place 4 tortillas on a non-stick sheet pan or parchment-lined pan.  Spoon 1/4 of the mixture onto one side of each tortilla.  Sprinkle cheese evenly over them, fold and press top down with your hand.  Pop into 300º oven for about 15 minutes or just long enough to melt the cheese and for flavors to blend.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

333 calories, 18.3 g fat, 16.1 g carbs, 10.6 g fiber, 5.5 g NET CARBS, 25.2 g protein, 608 mg sodium