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Archive for the ‘Flatbreads, Wraps, Tortillas’ Category

Right out of the oven.

Shells reheated for Tacos/Chalupas.

Cheese Crisps that are somewhere between a browned pie crust, a cracker and a tortilla in texture.  Useful as a corn tortilla substitute.  They were quite tasty with our chili at lunch today, as well as those eaten alone with a smear of butter on top.   As you can see in the photo, they can be folded over nicely for a “taco shell” while still warm, but are ever so slightly chewy in the very center 1″(from the psyllium, no doubt).   You could try browning them more for a crisper center, but be aware the edges are likely to over-brown and taste burned if you cook too long.  I plan to do some further experimenting with this concept when I get to goal weight, adding a bit of cornmeal and Fresh Corn flavoring, but I personally think the cornmeal will jack up the carb count too much and probably not be enough corn flavor to mimic a real corn tortilla for that dear increase in carbs.  🙂

FYI, I fried half of mine in ½” oil but quite frankly, those didn’t look or taste one bit different, were still able to be folded, but were greasier (as you would expect) on the surface from the frying.  So my preference is to bake them and not have to stand over a hot skillet of oil.  This recipe is not suitable for Atkins Induction.

Cheese Crisps

Can be hand-held for Chalupas!

Our latest two LOW CARBING AMONG FRIENDS cookbooks, 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.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our earlier volumes at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site.

INGREDIENTS:

Perfect with chili!

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

1 T. olive oil

1 egg, beaten

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

½ c. Carbquik

1 T. oat fiber

1½ tsp. psyllium husk powder (I use NOW brand)

We used a spoonful of this for our tacos! Yum!

Dash each onion and garlic powder (optional)

DIRECTIONS:  Line two large sheet pans with parchment paper.  Place mozzarella and Cheddar shreds in a large glass or ceramic bowl and microwave on HI for about 2 minutes to thoroughly melt.  The key to success with this dough is to work quickly every step of the way, while the cheese is soft and pliable.  Remove bowl from microwave and quickly blot excess grease (from Cheddar) off the top with paper towels.  Stir quickly with a fork to blend together to blend.  Add the olive oil and stir again.  Add the dry ingredients and then beaten egg last.  Quickly stir to bring the wet cheese and flours to form a ball of dough, making sure to scrape all cheese/dough off the sides of the bowl as you do so.  Knead with your hand 5-6 times right in the bowl to be sure all ingredients are uniformly mixed.  When it is a smooth ball of dough, form a large log of the dough.  Divide the log in half.  Divide each half in half once again.  And finally, those pieces into halves making a total of eight (hopefully equal) balls of dough about 1½” round.  Roll and press onto your parchment-lined pan, pressing with the butt of your palm to about a 5″ circle (you want it very thin but not tearing anywhere).  Pop pans onto two racks in a 350º oven for about 7-10 minutes or until browned as shown above in the photo.  Remove from oven and allow to cool a few minutes.  These were great with chili at lunch today.  Just a hint of cheese taste, but any more and I don’t think you could form this into a workable dough, quite frankly.  You can go down that experiment road if you feel inspired.  FYI, cheddar is much harder to work with than mozzy in what is essentially a modification of the Fathead Pizza Dough recipe.  So if you increase cheese, my recommendation would be to increase the mozzy and not the Cheddar.

NUTRITIONAL INFO:   Makes 8 Cheese Crisps, each contains:

164 cals, 13g fat, 8.15g carbs, 4.92g fiber, 3.23g NET CARBS, 12g protein, 287 mg sodium

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This recipe is a slight modification of my new Toasting Bread recipe.  I merely added some psyllium to the original batter.  They came out soft, neutral in flavor and resilient to handling.  Made GREAT roast beef sandwiches for our lunch today.  The hubs said that was the best roast beef sandwich he had enjoyed on low-carb bread in years!  So a two thumbs up on this one from both of us.  This recipe is not suitable until you are in Pre-Maintenance or Maintenance on the Atkins plan.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 & 9 (due out in October) are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks from AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain if you’ve held off and would like to purchase the complete series!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

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

½ c. CarbQuik Bake Mix

½ tsp. each baking powder & baking soda

1½ tsp. psyllium husk powder (I use NOW brand)

1 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Line two sheet pans with parchment paper.  Set aside.  Prepare the batter. Soften cream cheese in a medium glass mixing bowl in microwave.  Beat with a whisk until smooth.  Add in eggs and olive oil and whisk until smooth.  Add in the rest of the dry ingredients listed and whisk smooth.  Scrape down the bowl with a rubber spatula.  I didn’t use a measuring cup, but used my spatula to spoon up about into 4 well-spaced piles on the papered pans.   If more batter left, evenly distribute into the 8 piles total.  Smooth out fairly thin with your spatula or back of a spoon.  Aim for roughly 4″ rounds with 3/4″ space between them.  Pop into 350º oven for 15-20 minutes or until golden.  I intentionally under-browned one pan of mine so that I could re-heat them without overly drying them out or over-browning.  Ovens vary, so keep an eye out!  When as golden as you like, remove pans from oven and cool.  Enjoy with your favorite sandwich fillings.  Store extras in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 8 thin round breads.  Each bread round contains:  Takes two to make a sandwich as I find them too thin to slice, so each person is eating 8.3 net carbs plus your sandwich fillings.

195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium

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I miss not having any flat bread when I serve Middle Eastern and Indian foods.  This recipe I have been working on is finally where I want it both in texture (very chewy) and flavor (no coconut taste).  It is excellent hot with just butter, will work well with your favorite curry recipes, or for rolling or dipping into some hummus or Syrian Za’atar herb/oil mixture well-known throughout the Middle East.  I think any way you decide to serve it, this bread will come very close to your expectations.

This recipe is not suitable until you are at the grains rung of the Atkins carb re-introduction ladder as there is flour product in it.  But I found this necessary as all trials for such flat breads using coconut flour alone, almond flour alone or any combination thereof just has not done it for me.

Although this can be used as an Indian chapati substitute (flavor is very similar), I’m presently working on a chapati recipe that will cook up even thinner and have more of a whole wheat taste, hopefully.  Stay tuned!

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php. If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

Spread with Za’atar Herb Oil

1 c. low-carb CarbQuik bake mix (I order at Netrition)

1 c. almond flour

½ c. Einkorn flour (I order from Jovial Foods)

3 T. psyllium husk powder (no substitute available)

1½ tsp. baking powder

¼ tsp. sea salt

2 T. olive oil

1¼ c. boiling water (added slowly, as all may not be needed)

1 T. olive oil for browning on griddle

DIRECTIONS:   Bring a kettle of water to boil and pour off 1¼ c. into a measuring cup (preferably one with a pour spout) and have by your work bowl.  Measure dry ingredients into a large mixing bowl and stir well to blend ingredients evenly.  Drizzle the 2 T. olive oil over the dry ingredients.  With water in your left hand and a fork in your right, slowly pour most of the water (1 c.) over the dry ingredients whisking with your fork continuously as you do so.  All should begin to come together into a single mass of dough.  It will firm up as you work the dough.  Only add the remaining water (in small increments) if the mass of dough seems too dry to knead.  Dough will be a little sticky at first, but it dries slowly as you work it.  Use a silicone spatula to help you work the dough into a contiguous ball of dough and to scrape down the sides of the bowl to get all the dough.  Let dough sit on counter for 12-15 minutes or until you can hand knead it.

Knead the dough 8-10 times.  You can dust your hands with some low-carb flour to help you with handling if need be, but if the dough has set long enough, it should be getting dry enough extra flour dusting should not be necessary.

Set dough ball on a silicone sheet (or a piece of plastic wrap “glued” to your counter with a swipe of water), form a log shape with the dough.  Cut the log into 8 equal pieces.  Roll each into a smooth ball of dough with your palms and set on the edge  of your silicone sheet while you work.  Cover with a clean kitchen towel if you are a slow worker so it won’t dry out.  Heat a non-stick griddle to medium-high heat.  The remaining 1 T. olive is for oiling the griddle.  with your spatula, dot the griddle lightly between batches as you cook the breads, much as you do when making pancakes.

I cook 2 flat breads at a time on my griddle (spans 2 stove burners).  Using your palms and fingers, press 1 ball of dough on your silicone sheet into a 5-5½” circle.  Again, you can dust your hands with low-carb flour if need be, but I found it wasn’t necessary.  Lifting the silicone sheet, tip the flat dough round onto your free hand and transfer to hot, oiled griddle (toward the back).  Repeat for 2nd ball of dough on the front of the griddle.  Brown them to a golden color on both sides.   Remove to a serving platter and set near stove to keep warm while you cook the remaining 6 breads.  Serve at once with butter, za’atar herb/oil mix or your favorite Middle Eastern foods.

NUTRITIONAL INFO:  Makes 8 flat breads, each contains:

157 cals., 13.8g fat, 16.7g carbs, 9.62g fiber, 7.08g NET CARBS, 6g protein, 224mg sodium

 

 

 

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This was what we had for lunch today as I didn’t really feel like a full-blown pizza with a lot of toppings.  I had a bag of San Marzano tomatoes to use up quickly as my husband bought a ginormous box of cherry tomatoes at Sam’s the very next day, not realizing I had just bought the San Marzanos the day before.  Another great use of my Mozzy Dough.  I’m having so much fun trialing new applications for this dough.  TIP:  I’m making up 10 batches of the dry ingredients pre-measured on paper plates.  Then I fold and pour each into a sandwich bag and store the bags in a shoe box in my pantry.  Very convenient…..as then all I have to do is grab a bag, melt the butter, add the beaten egg, melt the cheese and make my dough ball.  So easy that way.  I store the paper plates and baggies and re-use for the next batch. 🙂 

Boy, was this focaccia ever simple to make and delicious!  I made mine fairly thin.  If you like focaccia thicker, make a smaller sheet (using fewer tomatoes, of course) and you’ll have to recalculate the nutritional info doing that change.  Mine was plenty thick to pick up and eat with our hands though.  🙂  This recipe is not suitable until you get to Phase 2 grains reintroduction level of Atkins as the Carbquik has some flour in it.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

1 recipe my Mozzy Dough

2 T. extra virgin olive oil

25-27 San Marzano mini tomatoes (I used entire 10 oz. bag)

1 c. shredded mozzarella cheese

¼ shredded Parmesan cheese

2 cloves garlic, chopped fine

½ tsp. dried basil (or 1 T. fresh basil chopped)

¼ tsp. dried oregano

DIRECTIONS:  Preheat oven to 350º.  Make the Mozzy Dough per that recipe’s instructions.  Line a baking sheet with parchment and press the ball of dough out to a 9″x12″ rectangle.  With a brush baste the dough with half the olive oil.  Sprinkle the chopped garlic evenly over the top and press it down a bit.  Now sprinkle 1/2 c. mozzarella over the crust evenly.  Slice the tomatoes lengthwise into halves and place skin-side down evenly over the top of the focaccia sheet.  Sprinkle the remaining mozzarella on next and then the shredded Parmesan.  Sprinkle on the basil and oregano last.  Pop into oven and bake for about 20 minutes or until the dough is browning on the edges and the tomatoes are looking cooked on top.  Serve with a nice green salad.

NUTRITIONAL INFO:    Makes 12 3″x3″ squares of focaccia, each square contains.

190 calories, 15 g fat, 6.88 g carbs, 3.61 g fiber, 3.27 g NET CARBS, 12.6 g protein, 276 mg sodium

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Spinach Cheese Bread

One day I started thinking about that wonderful Spinach Pizza I used to get at Mazzio’s.  But I didn’t exactly feel like having a spinach pizza today per se.  I got out my best pizza crust recipe, modified it a wee bit, added more cheese and some spinach.  MAN!  Was this ever good.  And look how low-carb it is!!!!!    Even my husband said “This is really good, Peggy!  Be sure to upload this on to the blog!”   And it was so easy, we were eating it at straight up noon!  This is not suitable for Induction but OK for Atkins Phase 2 and beyond.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

½ c. almond flour

¼ c. whey protein powder, unflavored

¼ c. golden flax meal (or more whey protein powder)

1 tsp. baking powder

2 T. oat fiber (not the same thing as oat bran!)

4 T. (2 oz) cream cheese, softened

2 eggs, beaten

1 tsp. apple cider vinegar

1 T. heavy cream

1 tsp. dry yeast, well-dissolved in 2 T. warm water

2 c. shredded Monterey Jack or Mozzarella cheese

1 c. frozen chopped spinach (I did not thaw)

VARIATION:   Remove from oven before fully done, spread a few tablespoons Alfredo sauce and some more sprinkles of spinach on top.  Dust with Parmesan and pop back into oven for more of a true spinach pizza result.  (variation not figured in the nutritional numbers below)

Another variation, add some crumbled, cooked Italian Sausage to the batter. 

DIRECTIONS:  Preheat oven to 350º.  In a medium mixing bowl, measure out all dry ingredients but the yeast.  Stir well.  Dissolve the yeast in the 2 T. water.  Add to bowl with dry ingredients.  Add in the beaten eggs, cream, vinegar and softened cream cheese.  Beat the wet ingredients into the dry a few strokes.  Add the Jack or mozzy cheese shreds and un-defrosted spinach (break up clumps as you go) and stir to form a thick batter.  Line a 9″ x 12″ sheet pan with silicone or parchment.  Spread batter evenly to fill the pan.  Pop into 350º oven for about 20 minutes or until lightly browned and dry to the touch in the center.  Remove and cool a few minutes.   Cut into 12 pieces and serve.  If you eat it real hot, you will need a fork.  It gets easier to hold in your hand (and tastier) as it cools off.  🙂

NUTRITIONAL INFO:   Makes 12 servings, each contains:

154 calories, 12.3 g fat, 3.75 g carbs, 2.49 g fiber, 1.26 g NET CARBS, 9.5 g protein, 232 mg sodium

 

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Click to enlarge

Now that I don’t use Carbquick much anymore, this new gluten-free bread has become my go to bread for sandwiches.  It has blown away all my previous sandwich bread recipes (but maybe one)!  It has a lovely bottom and top crust and is not crumbly like so many low-carb breads.   A piece hot from the oven with butter is amazingly good!  It toasts OK, but not great. But then what low-carb bread does?  It makes great deli-style or grilled cheese sandwiches!  No flax taste at all!  I will definitely explore other uses, both savory and sweet.  Already found out it makes a wonderful pizza crust  and great sandwich buns as well.   It makes wonderful “bagels”, muffin top buns and muffins, as seen below.  You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!

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

click to enlarge

  Before Slicing

Click to enlarge

Made as slider buns, cinnamon donuts and herb muffins

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

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

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)

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:  https://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

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 either with parchment paper or silicone sheet.  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 spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook:

Baked as a Loaf

   Baked as a Loaf

NUTRITIONAL INFO:   Makes 9 large slices, each contains:

149 calories, 11.5 g  fat, 3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS, 10.1 g  protein, 204 mg sodium

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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

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