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Hummus

Hummus

I made some Middle Eastern Tabouleh Salad recently and wanted a bit of hummus to go along with it.  The flavors are a paired must for me.  Being traditionally made from basically chickpeas, this is far from a low-carbers “safe” food to eat.  But I recently I saw on another WordPress blog Cavewoman Cafe that cauliflower can be used to make hummus, so I pulled out my hummus recipe of many years and tried it.

I really wanted to add just a few chick peas for the flavor boost, but discovered I didn’t have any among my canned goods or cooked in the freezer either.  I thought a moment and remembered I have DO chickpea flour in my pantry.  After all, it’s made from finely ground chickpeas, non?  Hmmmm…..Why not?

So I whipped up a batch of my regular  hummus recipe, subbing cauliflower for chick peas, guessing how much chickpea flour to put in the mix.  Man, this came out not just good, it was to die for!  I honestly couldn’t really tell it apart from the carb-laden variety made with all chickpeas!   This recipe is not suitable until the legumes rung of the OWL ladder.  The bread sticks pictured are made from 1 slice of my focaccia bread

NOTE:  This is not so great leftover in my opinion.  The cauliflower taste comes through much stronger on day 2.  So only make up as much as you think will be consumed completely the day it is made.

INGREDIENTS: 

16 oz. cauliflower

2 T. tahini paste (sesame seed butter)

2 T. chickpea flour (or ¼ c. cooked chickpeas. mashed up well)

1 T. fresh lemon juice

½ clove garlic, minced

dash salt

1 T. olive oil (for the hummus mixture)

¼ c. olive oil for top garnish

Dash paprika for garnish

parsley sprig to garnish (optional)

DIRECTIONS:   Steam cauliflower over boiling water until tender.  Lift out of pot and put into food processor.  Add all remaining ingredients EXCEPT the ¼ c. olive oil, paprika and parsley sprig.  Blend until smooth.  Scrape out onto serving dish.  Sprinkle with paprika.  Drizzle with ¼ c. olive oil, allowing some to pool around the edges.  Garnish with sprig of parsley (or chopped) and serve with your favorite low-carb breadsticks or crackers.  I personally love this stuff best when served with Tabouleh Salad and black or kalamata olives.  The flavors are wonderful together!

NUTRITIONAL INFO:    Makes about 2 cups or around five servings.  Each serving contains:

196 calories

17.76 g  fat

8.04 g  carbs, 3.16 g fiber, 4.88 g NET CARBS

3.46 g  protein

Asian Cabbage Salad

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I love this hearty lunch salad recipe in the summertime!  So easy to throw together without heating up the kitchen.  I used Tahini (ground sesame seed paste) in the dressing when I made this originally.  It is very good in it.  But since many people don’t always have tahini on hand, I have calculated the nutritional info below without the tahini.  Remember tahini (sesame seeds) are not acceptable until OWL phase of Atkins plan). When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

Our LOW CARBING AMONG FRIENDS cookbooks are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.  Remember, I participate in this venture without pay by personal choice.  But these are definitely cookbooks worthy of adding to your ongoing cookbook collection.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

Blueberry Scones

Blueberry Scones

Decided to re-work my Cranberry Scones recipe using wild blueberries from my freezer.  I increased the fruit by 2 T. and the sweetener.  I think I like this version even better.  These were yummy indeed!  The frosting is optional.  I prefer mine without.   These didn’t really need it, unless you just like things REAL sweet, which I don’t.  🙂  These scones are not suitable for Atkins Induction.

INGREDIENTS:

2½ c. almond flour

½ c. plain whey protein powder

¼ c. Splenda

3 T. erythritol

1 T. coconut flour

¼ tsp. salt

1¼ tsp. baking powder

2 eggs, beaten

¼ tsp. lemon or vanilla extract

½ c. + 2 T. tiny wild blueberries

DIRECTIONS:   Preheat oven to 350º.  Line baking sheet with silicone or parchment.  Measure all the dry ingredients into a medium mixing bowl.  Stir well.  Add in the wet ingredients.  With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick dough.   Divide mixture into 7 equal parts and roll into roughly 2″ balls.  Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick.  OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones.  You can sprinkle them with a dusting of erythritol if desired.  Bake for around 15 minutes at 350º or until firm in the center and lightly browned.  They will be very dry if overcooked.  Remove, cool and enjoy. Frost if you wish, but you will need to add the icing to the numbers below.

NUTRITIONAL INFO:   Makes 7 scones, each unfrosted scone contains:

199 calories, 14.44 g  fat, 9.92 g carbs, 4.27 g fiber, 5.65 g NET CARBS, 12.8 g protein, 138 mg sodium

 

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Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

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 (myself included) 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 10-volume set TODAY! (always available individually as well) from Amazon or: http://amongfriends.us/order.php

FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

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   Sriracha Aioli

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste.  🙂

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

Chicken Artichoke Casserole

chicken-artichoke-casseroleI keep a can of artichoke hearts in my pantry at all times.   Since I was making chicken last night, I decided to get creative.  I threw this simple dish together in 10 minutes, baked it 1 hour while we watched the evening news.  It is ever so delicious!  Even my picky husband, who is not too fond of artichokes, liked this dish!!  When he was finished dinner, he volunteered “Be sure to post this on your blog.”  That’s the best compliment I can get.  It truly was delicious and the key ingredient, the Shawarma Spice Blend in the mayo, adds so much flavor to this dish, so I do hope you’ll try it if you have not already.  This recipe is suitable for all phases of Atkins and other Keto diets.  With all this dairy, it would not be suitable for Primal-Paleo, however.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also shares his wealth of delicious recipes in our books.  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. Special complete set pricing going on right now!  

NOTE:  This is even tastier as leftovers than on first baking!! So this dish might be better if made a day ahead, only partially cooking for 35 minutes and removing from oven. Refrigerate overnight and allow it to finish cooking/browning the next day as it is warming up. 🙂 

INGREDIENTS:

3 large chicken thighs

3 large chicken drumsticks

5 oz. cream cheese, softened

½ c. sour cream

¼ c. + 2 T. my Shawarma Mayonnaise

½ c. parsley, chopped

2 oz. yellow onion, chopped fine

1 can (15 oz) artichoke hearts, drained or 1 c. marinated salad artichokes, cut in halves, rinsed well

Dash sea salt

¼ tsp. coarse black pepper

3 T. melted butter for basting

DIRECTIONS:  Remove the chicken from the bones, leaving the skin on as it adds so much flavor.   You can boil the bones for some great stock for future use.  I cut each piece of the meat into two smaller pieces.  Set meat aside for now.  Preheat oven to 350º and lightly oil a ceramic 9×13 baking dish.

Soften the cream cheese by your preferred method.  I nuke mine in a glass mixing bowl on DEFROST for 2-3 seconds.  Stir in sour cream and mayo and blend well with a rubber spatula. Add chopped parsley, onion, salt and pepper and stir again.  Fold the chopped artichoke hearts gently into the creamy mixture.  Spoon the artichoke mixture into the oiled baking dish and spread evenly.  Place the pieces of chicken, skin side up, on top of the mixture.  Mine were slightly touching in my dish, but they shrink during cooking.  Using a brush, baste meat with a bit of the melted butter.  Sprinkle with another dash of salt and black pepper.  Pop into 350º oven and bake for 1 hour.  Baste again with melted butter at the 20 minute mare and again at 40 minutes cook time.  Remove from oven at the 1 hour mark when chicken should be golden brown.  Serve with your favorite green salad or green veggie side dish.

NUTRITIONAL INFO:   Makes  5 servings, each contains

529 cals, 50g fat (reduce dairy to lower), 6.68g carbs, 2g fiber, 4.68g NET CARBS, 22 g protein, 468 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 Christmas.  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.  Carbquik, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquik 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 10-volume set TODAY for special pricing! (also 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. CarbQuik or other low-carb bake mix (for gluten free, use 1½ c. more 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

 

Bang Bang Dipping Sauce

This delightfully spicy sauce is amazing with fried shrimp or chicken tenders.  So much so I thought it deserved its own posting rather than just including the recipe with dishes I’ve created with it.  Have some other ideas up my sleeve for this sauce as well, so stay tuned.  You know what they say…………..the Saucier is the most important chef in a French Kitchen.  🙂

We just LOVE this stuff!  Me, I’m not so fond of overly hot, spicy food, but this has just a little bit of tingle on your tongue that I don’t think most folks will find it too spicy.  I do hope my readers will try it sometime, if you have not yet had the pleasure.   This sauce is suitable for all phases of Atkins & Keto diets, as well as Primal and Paleo folks!

INGREDIENTS:

½ c. homemade mayo

2-3 tsp. Sambal Oelek chili sauce

2 tsp. Sriracha

Dash each salt and black pepper

VARIATION:   Add ¼ clove minced garlic for a new twist

DIRECTIONS:     Measure out all ingredients into a small bowl, stir well and chill until ready to serve as a condiment with fried shrimp, chicken or whatever you little heart desires.

NUTRITIONAL INFO:   Makes five 2-T. servings of sauce, each contains:

161 cals, 17.68g fat, 0.84g carbs, 0.02g fiber, 0.82g NET CARBS, 0.52g protein, 140 mg sodium