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Archive for the ‘ALL-STAR RECIPES’ Category

My husband asked me to make some chicken tenders tonight.  I have developed a great Southern Fried Chicken coating recipe and just took that to a new level, serving as tenders with a dipping sauce with a “bite”.

This coating has been my best low-carb chicken coating to date and it didn’t fail me on these tenders tonight.  I’m so pleased with this recipe!!  It’s my first time to try a spicy sauce with tenders and we loved it! The hubs said please make these again!  They were nice and crispy!  By the way, chicken coated with this coating is great leftover, cold, right out of the fridge!!  It also reheats nicely (crispy) in the oven at 350º for about 20 minutes.

As I can’t know how you cut up your chicken strips, it’s not possible to really provide nutritional stats per serving.  Instead, I am providing nutritional info for 1/10 of the coating, as I cooked 10 nice-sized strips of chicken breasts (off 2 large breasts I de-boned).  There was at least 1-1½c. coating and some egg/cream mix that didn’t get used, so this recipe would coat quite a few more tenders if you have a big family.  No need to double the recipe for say 15-18 tenders.  Therefore, the carb numbers are actually even lower than shown below.  Woo! Hoo!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special prices going on right now on a complete set at our direct order site:  https://amongfriends.us/sale.php or at Amazon.  After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

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 (or more heavy cream if you prefer)

½-3/4″ deep hot oil (I use coconut oil) in a large 13-14″ skillet

BANG BANG SAUCE: ½ c. homemade mayonnaise, 1 T. Sambal Oelek chili paste, 2 tsp. Sriracha, dash each salt and black pepper.  Stir all in a small bowl.

DIRECTIONS: Preheat holding oven to 350º.  Measure out and mix all dry ingredients in a paper or plastic bag by shaking well.  In a large bowl, whisk the eggs, cream and water together.  Cut chicken breast meat into long strips about 4″ x 1″.  Dip each one into the egg mixture and turn several times to well coat each piece.  Pick each piece of meat out of the bowl and drop into the seasoned “flour” in the bag.  This makes coating easier and less messy.  When you have 3 pieces in the bag, holding the top of the bag closed, shake the bag to coat the chicken with the dry mix.  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.  Remove the coated chicken strips carefully from the bag and place the pieces closely together in the skillet of hot grease.  If you’re creative, you can get about 8 strips in a 13″ skillet.  Repeat the coating process with the remaining pieces of chicken.  Brown the chicken well on one side disturbing as little as possible as they cook.  With a fork, flip pieces over gently to brown the second side.   When brown on both sides they should be done (about 15 minutes total) remove to paper toweling to drain and if still frying more pieces, place the platter of first-cooked tenders in your preheated oven until all meat has been fried.  When you have finished cooking all pieces of chicken, serve at once with the Bang Bang dipping sauce.

VARIATION:  Serve with a good cream gravy rather than the Bang Bang Sauce. 

NUTRITIONAL INFO: Makes enough coating for more than 10-15 tenders 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 entire coating recipe contains:

113.4 cals, 7.26g fat, 1.72g carbs, 0.53g fiber, 1.19g NET CARBS (less if not all coating and egg wash used), 12.8g protein, 209 mg sodium (sauce adds little to these numbers (mostly fat grams) and is nearly impossible to provide a per serving figure for as that would be person dependent in how liberally they used the sauce.

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fluffy0014

This is now my go to low-carb pancake recipe.  Even my picky husband says these taste like the real deal.  I might add this is my lowest CALORIE pancake recipe, for those watching caloric intake closely like I do now to get my last 20 pounds off.   These rise nicely and come out light and fluffy, hence their name.  This recipe is not suitable until you reach the grains rung of Atkins OWL Phase 2.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. Special set pricing going on right now but you can always order them individually if you prefer. Order yours today from Amazon or special discounts at our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

¼ c. cream

¼ c. water

¼ tsp. vanilla extract (optional)

6 drops liquid sucralose (or other liquid sweetener)

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

½ c. Carbquik Bake Mix (or other low carb mix)

2 tsp. baking powder

2 tsp. oat fiber (omit for gluten free)

1 T. flax meal

DIRECTIONS:   Measure and mix well all dry ingredients in a medium bowl. Beat in eggs and other liquid ingredients.   Dip by ¼ c. scoops onto heated, oiled hot griddle or skillet.  When bubbles form on top, flip and brown second side. I get seven 3-4″ pancakes out of this batter.  Serve with your favorite sugar-free maple syrup.

NUTRITIONAL INFO:  Makes 7 pancakes, each contains:

95 cals, 7.24g fat, 9.44g carbs, 6.73g fiber, 2.71g NET CARBS, 7.74g protein, 174 mg sodium

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Chicken Florentine

This has been one of the most popular recipes on my website.  Sometimes we food bloggers get so wrapped up in creating new dishes, we can easily get lost in that quest and forget some of the old favorites.  I like to revisit this dish occasionally both on my blog and in my kitchen.

This recipe takes a mere 20-30 minutes to pull together so it has always been a favorite of mine.  It’s amazingly tasty and worth every one of those minutes.  So attractive on the platter, too!  And better yet, it’s Induction friendly!  The creamy spinach-mushroom topping compliments the seared chicken so nicely.  This recipe is also good for seared salmon rather than chicken!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is a lovely addition. 🙂

Who says low-carb eating is boring?  Be sure to visit our Facebook page and the team can quickly dispel that notion!  Low Carbing Among Friends shows you through photographs and delicious low-carb recipes.  Order your own personal copy of any one or all of these wonderful cookbooks by Jennifer Eloff, George Stella, myself and our team of creative cooks.  As some of you know, many of my personal recipes appear throughout this collection! 

INGREDIENTS:

3 large chicken breasts, deboned and skinned (about 30 oz.)

1 T. unsalted butter

½ lb. fresh mushrooms sliced thick

1 clove minced garlic

Pinch salt and pepper

6 oz. fresh spinach (3-4 oz. if using frozen)

1/3 c. heavy cream

1/4 c. chicken broth

3 T. grated Parmesan

2 T. white wine (optional)

Pinch xanthan gum (if needed to thicken)

DIRECTIONS:  If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Now slice each chicken breast diagonally into 3-4 thinner slices to speed up cooking.  Melt butter in non-stick skillet and saute the chicken slices or “filets”, as I call them,  until lightly browned and thoroughly cooked (medium-high heat).  This won’t take long at all, which is precisely why I like to slice them.  Remove chicken to serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth, wine and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with xanthan gum 2-3 times, stirring between each addition to slightly thicken sauce.   Pour sauce over chicken.  Garnish with a sprinkle of parsley if desired.

NUTRITIONAL INFO: Makes 4 servings each with:

436 cals, 23g fat, 6.8g carbs, 2g fiber, 4.8g NET CARBS, 49 g protein, 200 mg sodium

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Miniature Black Forest Cake

This has been my signature dessert for many years but of course, in it’s larger incarnation, so it would serve a crowd for dinner.  My original recipe uses real flour and real sugar.  I’ve revamped the  recipe to make it Atkins friendly now, which was quite an undertaking.  First trial wasn’t so good actually.    I’d be lying if I said this final version is as good as the original sugar-flour version. But this is a close facsimile in appearance and flavor in my and my husband’s opinion.  It may yet undergo further “fine-tuning”.

This dessert is surprisingly light, so don’t be fooled by it’s rich appearance.  It is always well-received when I serve this to guests.   This is not a terribly sweet dessert, neither the original cake nor my low-carb version.  So you may want to do some tasting for sweetness along the way in case this isn’t sweet enough for you.

There are four layers of cake and three different filling layers so it really takes a bit of effort to put together from start to finish. But none of the steps are particularly difficult nor do they require unusual ingredients.  It just takes some time and time for the flavors and Kirsch to mellow.  As you blow your daily sweetener limit on this, and it’s a bit carb pricey, I usually only do this dessert for VERY special occasions. 🙂  This dessert is not suitable until you reach Maintenance/Goal weight due to the higher carbs.

We don’t entertain as much as we used to and just for the two of us, I don’t like to make my full-size Black Forest Cake .  But on Valentine’s Day and my husband’s birthday, and sometimes for our Wedding Anniversary, I will do this very special somewhat carb-pricey cake as it is his very favorite dessert.   This recipe is not suitable until the legumes rung of OWL as I use my favorite black bean chocolate cake recipe by Lauren over at the Healthy Indulgences blog  . Lauren’s cake is actually better than the original cake modified  🙂 One of the best low-carb chocolate cakes I’ve come across to date.

For this mini Black Forest cake, I make up one whole recipe of the cake, which makes 3 small round 5″ cakes.  I use two for this recipe and reserving the third cake for some other dessert use (or freeze it).

I have carefully calculated only 2/3 of the nutritional values on cake for the serving nutritional information below.   Of course, you can attempt to cut this into 5 or 6 servings and lower the carb count, but I forewarn you cutting this cake into smaller pieces is extremely difficult given its height.  You could also substitute Eden Black Soy Beans pureed and lower the carb count considerably, but the flavor and texture of the cake will change a bit.

DIRECTIONS: 

STEP I –  Cherry Filling:The day before needed, mix the following cherry filling ingredients in small saucepan except for the xanthan gum.  Cook over medium heat stirring, adding xanthan gum in several light dustings, stirring well after each addition of xanthan gum.  This is to avoid lumps in the thickener.  I go for medium thick on this filling.  Refrigerate overnight.  If you got it too thick, not to worry.  That’ll never be noticed in this cake.  Stir it up to loosen the sauce before applying to cake.

CHERRY FILLING INGREDIENTS:

1/2 can red sour cherries in natural juice, drained, saving liquid
1/4 c. of the reserved cherry liquid
liquid sweetener to = 1/4 c. sugar (I used 1½ tsp. Fiberfit)
1/4 tsp. xanthan gum
1 T.  Kirschwasser liqueur (cherry brandy)
few drops red food coloring
1/4 tsp. almond extract

STEP II – Chocolate Mousse: The day before cake is being served, prepare the chocolate mousse.

CHOCOLATE MOUSSE INGREDIENTS:

1 T. cocoa

½ pkg. (1 tsp.) unflavored gelatin

1 egg, beaten

1 c. total heavy cream

4 tsp. total granular Splenda (or 4 tsp. sugar equivalent of other sweetener)

½ tsp. vanilla extract

1 T. Kirschwasser

Combine the cocoa with gelatin, the beaten egg and ½ c. of the heavy cream in a saucepan.  Heat to boiling over medium heat and then remove from heat.  Add 2 tsp. granular Splenda and Kirschwasser and stir well.  In a separate bowl, whip the other ½ c. heavy cream until very thick and add remaining 2 tsp. of Splenda and the vanilla. Spoon a little of the whipped cream into the cooling chocolate mixture and stir to temper the chocolate a bit.  Now pour the chocolate mixture into the rest of the whipped cream and fold the two mixtures into each other until smooth.   Taste for sweetness and add liquid Splenda to your taste.  Chill the mousse overnight or for a couple hours for flavors to mellow.  Remove from fridge a bit ahead of applying to cake in case it is too stiff.

STEP III – The Cakes: The day you plan to serve, early in day, bake your cakes. I say early, because this cake needs to be assembled for at least 2-4 hours for the kirsch to soak into the bottom layer of cake.  Preheat oven to 325º.  I use this small silicone pan to bake my cakes which requires no greasing (pictured below).  But 5″ quiche pans would work for this.   Be sure to grease your pans well, and wax-paper the bottoms, too if not using silicone pans.   This batter recipe will make 3 cakes this size, however only two of the cakes are needed to make this dessert.  Save the third cake to frost for snacks or for some other use.

CAKE INGREDIENTS: (Yes, this is Lauren of Healthy Indulgence’s chocolate cake recipe……the best!)

20 oz. black beans, drained and rinsed (I just use one 15 oz. can)

5 large eggs

1 T. water

1 T. vanilla (yes, that much!)

¼ tsp. salt

6 T. unsalted butter, softened

3/4 c. erythritol, powdered

2 pkts. stevia

6 T. unsweetened cocoa powder

½ tsp. baking powder

½ tsp. baking soda

Preheat oven to 325º.  Process the erythritol to a powder (if you buy granular like me).  Add the drained, rinsed beans, soft butter, vanilla, eggs and water and process until all is smooth.  Mix dry ingredients in a medium bowl and add to the mixture in the processor.  Pulse a few times to blend batter well.  Of course, this can be done with an electric mixer.  Spoon batter equally (This is really important) into the three pans.  They will be approximately 3/4 full, but don’t worry, mine did not overflow.  Place pans on a cookie sheet if using silicone pans.  If using metal pans, be sure your oven shelf is level and level pans with a skewer or metal coat hangar if need be, as cake batter needs to be level in the pans.  Bake at 325º for about 30 minutes.  Ovens vary so check and if still soft in the center, bake another 10 minutes or so. The cakes are done when dry to the touch and set in the center.  Toothpick will test dry in the center as well.  Remove from oven and completely cool before attempting to remove from the pans.

STEP IV – FINAL ASSEMBLY  AND FROSTING:

Whip 1 c. heavy cream and add ½ tsp. vanilla and a few drops of liquid Splenda, or to taste.  Set aside while you cut the cakes.

Gently tip cakes out of pans.  Set one cake onto serving plate.  With a long-bladed serrated knife, with a gentle motion, carefully cut laterally each cake into two thin layers as even as you can get them.  Gently lift top layer off this first cake with BOTH hands slipping fingers toward center of cake to support it and prevent it breaking in half.  (I have a piece of square of sheet metal I slide under the cake to support it while moving to prevent breakage).  Gently set this layer on the counter until needed.

On bottom layer of cake, spread the cherry filling.  Carefully lift and place next thin layer of cake on top.  Now spread the chocolate mousse on top of that layer evenly.  Slice second cake in similar manner as you did the first.  Gently lift and add the third layer of cake on top of the stack.  Spread with a ½ ” of whipped cream.  Place the final layer of cake on top and now ice the entire cake with the remaining whipped cream, spreading evenly on sides and top so no chocolate cake or fillings are visible.   Dust top of cake with shaved chocolate and sling a little also on the sides.  If it falls all over the serving platter, that just makes the presentation prettier in my opinion.  If you have one, place a whole maraschino cherry with stem and a sprig of mint in the center of the cake for visual impact.

Chill well (at least 2 hours) covered with a dome or inverted soup pot.  Cut cake into four quadrants/servings.  Enjoy!

NUTRITIONAL INFO:  Makes 4 adult servings, each contains:

450 cals, 28.95g fat, 24.32g carbs, 5.85g fiber, 18.47g NET CARBS (Cut into 5-6 servings to lower), 17 g  protein, 549 mg sodium

If interested in cutting into smaller servings to pull down the numbers, the entire cake has 1764 calories, 115.4g fat, 97.2g carbs, 23.4g fiber, 73.8g net carbs, 66.92 g protein and 2196 mg sodium.  So cutting into 5 pieces lowers each serving to 14.76g net carbs; cutting it into 6 pieces lowers each serving to 12.3g net carbs.  I repeat, however, it will be difficult to cut the slices this small without them falling apart on you upon slicing.  That’s one reason I always do the bigger cake version for company. 🙂

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click to enlarge

Shown on a Grilled Cheese Sandwich

Sadly, most low-carb breads made with alternate flours simply do not toast well.  They just won’t get…….ummmm……………toasty!!!  😦

This individual serving bread recipe I developed I think is particularly suited for grilling sandwiches.  It toasts up better than any other low-carb bread I’ve tried toasting in 10 years of low-carbing and bread experimentaation. Not sure which ingredient is facilitating that toasty quality though.  Likely it is the oat fiber, but am VERY glad whatever ingredient is doing that!

You can bake this in any microwaveable square container.  I have a plastic bread-shaped container (which isn’t so healthy to cook in actually), so I have switched to using my 4″ square glass dish.  I have not tried baking this bread in a conventional oven, but suspect it would need 350º for around 10-15 minutes.  One recipe can be sliced laterally into two thinner slices after cooling to make 1 sandwich, as shown in the photo above. This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles.

INGREDIENTS:

¼ c. + 1T. flax meal, preferably golden flax meal

1 T. butter  (plus dab more for skillet or panini pan grilling)

2 T. sour cream

1 egg, beaten

½ tsp. baking powder

2 tsp. oat fiber, no substitutes! (omit for gluten-free)

Pinch salt

DIRECTIONS:   Melt the butter in microwave in a small mixing bowl.  Add beaten egg and sour cream. Add all dry ingredients and stir well.  With a rubber spatula, scrape batter into a 4″-5″ square microwaveable container and zap on HI power for 70 seconds or until dry to touch in center (microwaves can vary). Cool a minute and tip out onto cutting board.  Laterally slice as evenly as possible with a long-blade  knife to form two thinner slices.

When ready to construct your sandwich, melt a little butter or olive oil on a non-stick griddle and baste one side of each slice of bread.  Place one slice on griddle, buttered side down.  Add slice of your preferred cheese or meats and top with second slice of bread, buttered side up.  Brown well on both sides for best, “toastiest” results.  Slight over-browning is a GOOD thing here! 🙂

NUTRITIONAL INFO:  Makes 2 thin slices after cutting.  Entire recipe contains: (does not include sandwich fillings)

425 cals, 37.4g fat, 14.1g carbs, 11.3g fiber, 2.8g NET CARBS, 13.8g protein, 497mg sodium

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Einkorn Sausage-Cheese Balls

This is an ever-popular party appetizer that never goes out of favor with your holiday guests.  I’m hosting the appetizers phase of our neighborhood annual Christmas round-robin dinner and this easy make-ahead treat will be easy to make ahead, heat and serve.  I have another Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball but I like this one a bit better.  With fewer ingredients it’s a little easier to put together.  This recipe features my convenient homemade Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick).  These tasty treats only have 1.76 net carbs per ball!  Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients.   These are not suitable until the grains rung of the carb re-introduction ladder of Atkins Phase 2 OWL.  They are OK for Keto diets if you can fit a few into your daily carb limits.

INGREDIENTS:

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

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (For gluten-free version, use Jennifer Eloff’s Gluten-Free Bake Mix or another GF mix of your choice)

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

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

95 calories, 7.81 g  fat, 2.4 g  carbs, 0.64 g fiber, 1.76 g  NET CARBS, 4.82 g  protein, 81 mg sodium

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Chipotle-Lime Sweet Potatoes

Chipotle-Lime “Sweet Potatoes”

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

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

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

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

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

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

INGREDIENTS:

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

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

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

½ c. granular Splenda

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

1 tsp. cinnamon

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

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

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

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

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

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

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

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

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

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