Feeds:
Posts
Comments

Archive for the ‘MAIN DISHES’ Category

Click to enlarge

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

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

INGREDIENTS:

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

1  13.5-oz. can coconut milk

3 c. homemade chicken broth

¼ c. packed, chopped fresh cilantro

¼ tsp. salt

Dash black pepper

¼ c. green onion, finely chopped

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

1 tsp. coconut aminos or low-sodium soy sauce

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

2 cloves garlic, minced

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

Sprig of fresh cilantro or my 8-seed Spice Blend

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

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

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

Advertisements

Read Full Post »

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

7 Years ago…(2011) the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller.  Now we’re announcing our latest team publication.  It’s chock full of new recipes!  Order today to add this one to your collection before this limited printing runs out.

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

INGREDIENTS:

2   4-5 oz. pieces boneless pork loin

1 T. each unsalted butter and olive oil

½ c. heavy (whipping) cream

½ c. white wine (I used Chardonnay)

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

1 c. frozen leaf spinach

Dash coarse black pepper

Dash red pepper flakes

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

1/8 tsp. xanthan gum or preferred thickener

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

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

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

 

 

Read Full Post »

This chowder is super yummy and ever so easy to whip up.  We drove over to Killeen to a big Asian grocery this week and I picked up a couple daikon radishes.  They make a wonderful potato sub in soups.  A cold front is moving through today so soup just sounded good for lunch.  I always keep a couple cans of clams around, so a no-brainer.  This recipe is suitable for all phases of Atkins and other Keto diets if the macros will work for you.

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

INGREDIENTS: 

4 oz. bacon, coarsely chopped

3 oz. onion, chopped

10-oz can of clams, with juice

1 c. daikon radish, peeled and chopped

½ c. parsley, chopped

1/8 tsp. coarse black pepper

1/2 recipe Jennifer Eloff’s homemade Condensed Mushroom Soup

½ c. heavy cream

1 cup water (more if too thick for you)

DIRECTIONS:  Make Jennifer Eloff’s homemade Condensed Mushroom Soup recipe by her instructions at the link above.  Reserve half in your refrigerator for some other use and use just half the batch for this chowder recipe.

Chop bacon, onion, daikon and parsley and set each aside.  Brown bacon over medium high heat in a 4-quart saucepan.  When it is brown, add the onion and black pepper and saute to allow it to begin to brown/caramelize.  Add the clams, daikon radish and parsley.  Stir well.  Add the mushroom soup concentrate, the cream and water.  Bring to low boil and lower heat to a simmer about 30-40 minutes or until daikon is tender.  Stir occasionally during cooking to prevent scorching on bottom of the pan.  Add more water if it gets too thick for your liking.  Serve at once.

NUTRITIONAL INFO:    Makes five 1½c. large bowls (as shown above).  Each bowl contains:

274 cals, 20g fat, 7.38g carbs, 1.08g fiber, 6.3g NET CARBS, 13.9g protein, 434 mg sodium

Read Full Post »

Moo Shu Pork

Under Construction

The filling

I was introduced to Moo Shu Pork by a friend in Houston many years ago.  I fell in love with my first bite!  There’s something about the  unusual ingredients and the sweet, tangy plum sauce that is a flavor marriage made in heaven, in my opinion.  As with any Chinese food, more time is spent in the preparation than the cooking, but this one is so worth the time!

I line up paper plates by my stove and get each ingredients chopped and onto a plate, ready to dump into the wok at the right moment.  I soak the Tiger Lily Buds and mushrooms first.  Make the marinade next.  Scramble the eggs and chop next.  Chop/slice my veggies last.  Then I’m ready to cook!

This recipe is slightly higher in carbs than many of mine and not suitable until you are closer to goal weight, but again, it’s a treat not meant to be indulged in often.  Moreover, I consider any recipe below 10g net carbs a serving to be A-OK, as that is so much lower than the average fare on the Standard American Diet (SAD) of my past.  🙂

NOTE:  Shitaake mushrooms, Cloud Ear Fungus (also called wood ear mushroom) and Tiger Lily Buds are essential to traditional Mu Shu Pork classic flavors.  If omitted, you aren’t eating true Moo Shu.  Asian groceries will all carry these items.  I order mine on-line.

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.   Volume 10 is coming out soon with early bird orders set to delivery by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site

MARINADE INGREDIENTS:

4 T. my homemade Hoisin Sauce

1 T. rice wine vinegar

1 T. fish sauce (I use Thai Kitchen brand) [or use oyster sauce]

1 tsp. toasted sesame oil

3 cloves garlic, minced

1 tsp. Sambal Oelek chili sauce

¼ tsp. xanthan gum or preferred thickener

FILLING INGREDIENTS:

2 large eggs, scrambled

1 T. butter (to cook eggs in)

8 oz. lean only pork loin, slivered thin

3 T. peanut or olive oil (or your preferred oil)

½ c. cabbage, slivered thin

4 large dried shitaake mushrooms, soaked

3 large green onions, slivered thinly lengthwise, cut 1″ pieces

1 c. fresh bean sprouts

¼ c. canned bamboo shoots, julienne  slivered

½ c. dried Cloud Ear Fungus strips, soaked (if using whole, slice them)

½ cup (small handful) Tiger Lily Buds, cut in half, soaked

8 low-carb flour tortillas (I use La Banderita at 5 n.c. per piece)

Extra hoisin sauce to “dress” before eating (not calculated into stats, as amount used varies)

VARIATION:  Use slivered chicken in lieu of pork for a Moo Shu Chicken version

DIRECTIONS:  In 3 small bowls, soak mushrooms, Tiger Lily Buds and Clour Ear in very hot water until soft.  You want to save the mushroom liquid and just lift them out of that “stock”.  Cut out the tough mushroom stems and slice the mushroom flesh.  Place on paper towels to dry off for now.  Discard water off the Cloud Ear Fungus.  If using whole ones, chop or slice and paper towel dry.  If using pre-cut strips just set them on paper towel to dry.  Discard water off the Tiger Lily Buds and chop them in half.  Dry on paper towels.  Set these 3 ingredients near the stove.

Mix all marinade ingredients in the small bowl.  Add ¼ c. of the mushroom soaking water.  When well-mixed, pour half the marinade into medium bowl and add the sliced meat.  Toss the meat with your hands to coat meat well and let it marinade while you continue your prepping.  Remaining marinade will be added to the wok at the end of cooking.

Scramble the eggs over medium in the butter until set.  Remove from heat and chop into medium bits (but not too fine).  Set those aside by stove so they are at-the-ready.

Now you’re ready to cook.  Heat a dry wok or large skillet.  Chinese cooks have a saying:  “Hot Wok; Cold Fat.”  If you do it this way, the meat does not stick to the pan.  If you heat the oil as you heat the wok,  the meat almost invariably sticks to the pan!  When the steel is VERY HOT, quickly dump in the oil and promptly the meat into the cold oil.  Don’t worry, the oil will get hot quick when it hits the hot metal.  Stir-fry with spoon until meat is no longer pink.  Add in cabbage and Cloud Ear Fungus next.  Stir-fry until they just barely begins to go limp.  Next add the bean sprouts & scallions and cook those just 1 minute.  Add the mushrooms, bamboo shoot slivers and Tiger Lily Buds next, cooking the mixture 2-3 minutes.  Pour in the remaining marinade and stir well so all filling is now moistened.  Cook another minute or so for the thickener in the marinade to do its job.   Add the egg to the wok last, during the final minute of cooking, and stir just to mix.  Remove wok from heat.

Serve the filling at the table (I like to do t right in the wok so it stays warm) with low-carb tortillas and more hoisin sauce.  I haven’t gotten around to creating a Chinese-style pancake, but give me awhile and I may do that one day.  Place about ½-3/4 c. filling on the tortilla down the center.  Dab a little extra hoisin sauce down the filling edge (as shown above) and fold the bottom edge up (to catch juices as you eat).  Then fold the sides of the tortilla inward like a burrito and pick up and eat it with your hands, like a burrito.  Moo Shu Pork is traditionally eaten with hands and is rather messy to eat with a fork, quite honestly.

NUTRITIONAL INFO:   Makes 8 servings, each contains:  (does not include added hoisin when rolling)

216 cals, 12.4g fat, 24.35g carbs, 13.72g fiber, 10.63g NET CARBS (plus any added hoisin), 13.7g protein, 814mg sodium (and that’s using low-sodium soy sauce!)

 

Read Full Post »

I went to make a little spinach pizza today and decided to make a couple minor tweaks (less cheese and less oil) to my versatile Mozzy Dough recipe.  Good thing!  These minor changes really improved it!  Those changes have been post to the original post now, with adjustments to the nutritional stats that reflect those changes.  I think you will be pleased with my changes next time you bake that dough.  We sure were.  Anyhow, these little lunch treats were quite tasty.  I ate 2; the hubs ate 3.  I think 1 tsp. jar low-carb Alfredo sauce on the dough before adding the cheese/spinach toppings would be a plus, but I didn’t have any in the house.  I’m going to add a dab next baking.  🙂  And there will be a next baking!  Of that I am certain!  These gems are not suitable until you reach Phase 2 of Atkins.

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.   Volume 10 is coming out soon as well.  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 cookbooks 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:

1 recipe my Mozzy Dough

1 scant cup (14 Tbsp.) Parmesan cheese shreds

3 oz. frozen chopped spinach

DIRECTIONS:  Boil the spinach 1-2 minutes, drain and dry on paper towels.  Set aside for now.  Make the Mozzy Dough by that recipe’s instructions.  Divide dough into 7 equal portions (a ball about 1½” round).  Press each portion of dough evenly either into 7 slots of a muffin-top pan, a similar ebelskiver pan, or on a parchment-lined baking sheet to about 2-3″ in diameter.  Top each crust with 1 T. Parmesan shreds.  Evenly distribute the spinach on the 7 pizzas.  Finally, sprinkle 1 T. Parmesan shreds on the top.  I thought about some mozzarella at this point, but there is so much in the dough itself, none is really needed on the tops.  Pop pan into a 350º oven and baked for about 15-18 minutes or until golden around the edges.  Serve at once.

VARIATION:   Make these up even smaller, in 28 slots of mini-muffin pans for bite-size party/appetizer version.  Just distribute the toppings out over the 28 equally as possible and divide the numbers below by 4 to get the stats fsor 28 bite-size morsels.

NUTRITIONAL INFO:   Makes 7 Spinach Mini Pizzas, each contains:

202 cals, 15.8g fat, 9.02g carbs, 5.8g fiber, 3.22g NET CARBS, 15.9g protein, 400 mg sodium

 

Read Full Post »

Chicken Florentine

This has become 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.

This recipe takes a mere 20-30 minutes to pull together.  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 and is also good on seared salmon!  If in Atkins OWL Phase 2, adding 2 T. white wine to the spinach mixture is very, very good!  🙂

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 by Jennifer Eloff and friends.  As you know, many of my recipes appear throughout this collection! Volume 10 will be out soon!

INGREDIENTS:

3 large chicken breasts, deboned and skinned (I used 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

Read Full Post »

My husband had to go have some lab work done for his doctor this morning so he volunteered to get my groceries on the way home.  Of course, it started raining, is a might chilly out as well, so when I asked him what he wanted for lunch today, I wasn’t surprised he said soup!  Well, since I’m always trying to use up leftovers and one-of’s in the fridge, I put together what turned out to be a very tasty soup!  My husband was doubtful when I said what all I was throwing into the pot, but ended up eating TWO bowls of it, so clearly not a problem for his palate.  LOL

What I had to work with was a small piece of a smoked sausage rope, 1 baked chicken thigh, half of a large yellow squash, and some fresh kale.  Also had in my freezer the cooking pan juices from my last batch of Montreal Baked Chicken (I always save it for just such uses) and homemade chicken broth that is always in my freezer.   VOILA!  A delightful lunch fit for a chilly, rainy day that you can have once you get to phase 2 of Atkins.

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 cookbooks 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:

3 T. unsalted butter

2 oz. onion, chopped

1 c. chicken meat, pre-cooked, chopped

4″ piece smoked sausage (beef or pork), sliced

1 can Eden soy black beans, with juice (not regular, high-carb black beans!)

2 large kale leaves, stemmed, rinsed and chopped

3 oz. yellow summer squash, diced or sliced

3 c. homemade chicken broth (mine is just chicken boiled in water)

¼-½ tsp. my homemade Montreal Steak Seasoning

¼-½ tsp. Sriracha Chili sauce (or other hot sauce to taste)

DIRECTIONS:  Melt the butter in a soup pot over high heat and saute the onions until they begin to brown.  Add the sausage and squash and saute until all are partially cooked.  Add all remaining ingredients and bring to just a simmer for about 15 minutes or just until the kale is just done.  Add salt to taste only if the sausage hasn’t already made the soup salty enough for your palate.

NUTRITIONAL INFO:    Makes 4 servings (large bowls), each contains:

385 cals, 27 g fat, 12.25g carbs, 6.27g fiber, 5.98g NET CARBS, 21.4g protein, 485 mg sodium

 

 

Read Full Post »

Older Posts »