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Archive for the ‘Bacon & Other Meats’ Category

I was digging around in my freezer for something to put together for lunch today and forgot I’d made a small turkey at Easter.  I had the torso part of the carcass still left in a bag and decided on some sort of soup.  Then when I went to the fridge to get some other veggie ingredients, I saw the highly smoked, dry-cured sausage my husband gets when he’s at his convention and thought I’d mix the two meats.  I don’t think ordinary smoked sausage would do well here, so if you don’t have a meat market that dry-cures their own smoked sausage, I’d just omit it altogether.   Then I tossed in some chopped Zeroodles Shiritaki Noodles with Oat Fiber, a bit of fresh spinach leaves, a little of this and that and ended up with a DELICIOUS soup!  This recipe is suitable for all phases of Atkins and most Keto diets.  It’s very low in carbs yet so rich in flavor layer.  Hope you’ll give this one a try!

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 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, do stop by and leave a review at Amazon here.

INGREDIENTS:

½ meaty turkey carcass, 1 chicken carcass or 2½ c. diced cooked turkey meat

4 oz. highly smoked, dry-cured beef/pork sausage (see comment above)

6 cups water (if using diced turkey, I would use chicken/turkey broth for more flavor)

2 oz. onion, chopped

1 c. celery, chopped

1 clove garlic, minced

1 tsp. fresh ginger, minced

1 14-oz pkg. Zeroodles Shiritake Rice-Shape noodles (or other shape, chopped up)

1 tsp. Sambal Oelek chili sauce (or few drops Sriracha, or 1 tsp. Thai red curry paste)

1 T. low-sodium soy sauce

2 T. rice wine vinegar

1 c. dried shitake mushrooms, broken into small pieces

2 c. fresh spinach leaves (added at very last)

OPTIONAL:  ½ tsp. toasted sesame oil

DIRECTIONS:  Into a 5 qt. soup pot, place the turkey or chicken carcass.  Add the sausage and water to the pot.  Add celery, onion, garlic and ginger next.  Add rice-shaped or chopped up shiritake noodles and shitake mushrooms next.  Bring this mixture to a boil over high heat.  Lower heat and simmer covered with lid 30 minutes, or until veggies and mushrooms are fully tender.  Remove carcass to a cutting board, cool and strip meat off bones.  Chop meat into bite-size pieces and add back to the soup pot.  Add all remaining ingredients listed above but the spinach leaves.  Simmer about 15 minutes more to blend flavors.  Finally add the spinach leaves cooking just until it is barely done, or about 5 minutes.  Serve soup at once.

NUTRITIONAL INFO:  Makes 6 large servings, each contains:

205 cals, 9.85g fat, 6.33g carbs, 3.46g fiber, 2.87g NET CARBS, 20.8g protein, 486 mg sodium

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This tasty dinner sure went together easily and FAST!  I would have used prosciutto in this if I had any in the house, but I used a locally made, highly-smoked dry-cured pork-beef sausage my husband brought home from Austin that served as a good stand-in.  I would NOT recommend using regular smoked sausage for this recipe.  I think it would NOT be very good.  Bacon would do in a pinch, but a totally different taste there.  I used Classico brand of sun-dried pesto sauce as it is only 7 net carbs per ¼ cup, spread out among the 4 servings.  I have calculated nutritional stats as if I had used the prosciutto, however.  This was outstanding!  My husband said I could make it again any time and I enjoyed it as well.  This recipe is suitable once you get to phase 2 of Atkins, but those still on Induction wanting to try it need to leave out the white wine.

INGREDIENTS:

2 T. unsalted butter

3 oz. onion, chopped (I used red onion)

4 slices prosciutto (or highly smoked dry-cured meat like bacon)

1 Roma tomato, coarsely diced

½ c. canned sliced mushrooms with liquid (or 4-5 fresh medium, sliced)

10 black olives, sliced into 3 pieces

½ c. parsley, chopped

½ c. white wine (omit if still on Atkins Induction)

Dash red pepper flakes

¼ c. sun-dried tomato pesto sauce (I used Classico brand from a jar)

½ c. heavy cream

11 oz. Zeroodles “Penne” noodles with oat fiber (or 4 servings your preferred noodle alternate like zucchini noodles)

DIRECTIONS:   Melt butter in medium non-stick skillet over medium-high heat.  Saute until tender.  Add all remaining ingredients but the cream and noodles.  Lower heat to medium and add cream.   Simmer until it begins to thicken up a bit.  Add the noodles and toss well to coat.  I let mine simmer for about 5 minutes longer.  Serve at once with a nice green salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

276.3 cals, 20.2g fat, 12.2g carbs, 5.92g fiber, 6.28g NET CARBS, 6.75g protein, 586 mg sodium

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Click to enlarge

Skillet Pizza (for 1)

I’m currently revisiting Atkins Induction for a “reset” and remembered this delicious recipe that literally got me through Atkins Induction 10 years ago.  I’ve tried so many of the popular low-carb pizza crust recipes and just don’t like but a few that I have developed or tried in the interim.  A lot of sodium in pizza toppings.  Even this amount of sausage and cheese packs a whopping amount of sodium, as seen in the nutritional stats below!  But hey, when you’re still on Induction and craving pizza, this’ll do occasionally.  Best of all, it can be ready in 10-15 minutes!  Moreover, I don’t end up with “sausage fingers” and swollen ankles the next day from water retention due to the sodium in most low-carb crust recipes.  I’m so sodium sensitive, I leave off pepperoni from my pizzas as a rule.  Just increase ingredients accordingly if you need more servings.

Now this “pizza” isn’t one you can pick up and eat with your hands.  Even as it cools a bit and the cheese firms up, you’ll still have to eat with a fork.  So I don’t do this recipe for company.  🙂  But I find not being able to pick it up and eat by hand doesn’t bother me one bit.  This tastes just like the best sausage, mushroom, bell pepper pizza I ever had in any Italian restaurant or pizza parlor!  You may prefer to use all sausage or all beef, your call, but nutritional info is for the recipe as written.  If watching your sodium intake on doctor’s orders, using all ground beef and also lowering the cheese to 2 oz. would be wise choices.

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INGREDIENTS:

001

Ready to dig in!

2 oz. pork sausage (breakfast or Italian)

1 oz. ground beef (or more pork sausage)

¼ tsp. fennel seed

Dash oregano

Sprinkle of garlic and onion powder

1/3 can drained, canned mushrooms (or 2 fresh, sliced)

2 oz. bell pepper

3 T. low carb spaghetti sauce (I use Bello Vita)

2 oz. grated mozzarella cheese

DIRECTIONS: Brown meat in no-stick skillet on medium heat.  Add veggies and continue to cook until pretty tender, about 5 minutes.  Add spices and stir.  Using spoon or spatula, neatly push ingredients away from the edges of the skillet as shown in picture.  Dot the surface with the tomato sauce but no need to stir.  Top with the cheese, trying to keep it pretty much on the ingredients.  Cover and lower heat to lowest setting and heat long enough to melt cheese.   Should be ready in just a few minutes.  Allow to cool a couple minutes so cheese will firm up a tad before attempting to “slice” into two slices.  Using a broad spatula, slide a portion out of the skillet onto the serving plate (or toasted French bread, for non-Atkins eaters). Enjoy!

NUTRITIONAL INFO: Serves 1 and contains:

531 cals, 39.3g fat, 11.2g carbs, 2.9g fiber, 8.1g NET CARBS, 34 g  protein, 1312 mg sodium

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What a tasty surprise!  I’m a bachelorette for the day and had not yet washed the skillet I fried bacon in this morning.  So I thought I’d stir-fry me a quick lunch of smoked sausage and cabbage.  I had just made a fresh batch of my Sofrito for freezer keeping and was smitten with the idea of breaking off a little piece from my freezer block and putting a little in my lunch skillet.  What a great idea this turned out to be! And what a simple, quick meal to prepare on a week night when you come home from work really tired.

Earlier in the week I had pulled off the outer leaves of a cabbage for stuffing but changed my mind.  So I wanted to use those leaves up quickly before they dried out.  This final dish turned out to be delicious and much better than I anticipated!  But then I really just love this Sofrito and use it on/in so many different recipes now.  If you like it, you’ll become addicted to the stuff, I’m certain. Haven’t used it in or on anything to date I didn’t like.  This recipe is naturally Atkins Induction friendly and suitable for Keto, Paleo and Primal lifestyles.

INGREDIENTS:

8 medium cabbage leaves, stemmed & sliced ½” (or equivalent)

8 oz. Burton’s Smoked Sausage (or other brand), sliced ¼”

2 tsp. bacon grease

2 T. my Sofrito

VARIATION:  Use halved small red radishes or daikon radish slices instead of cabbage

DIRECTIONS:  Cut cabbage and sausage as instructed above.  Add bacon grease to a skillet and head on medium-high.  Add sausage to the pan and brown slices on both sides lightly.  Add cabbage and stir-fry a few minutes until cabbage begins to soften.  Add the sofrito herb mixture and continue stir-frying until cabbage is done to your liking. Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

350 cals, 27g fat, 6.2g carbs, 2.55g fiber, 3.65g NET CARBS, 23.4g protein, 1050 mg sodium (reduce sausage to reduce sodium)

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I was craving some good old sausage cheese balls for lunch today, but realized I’m out of bulk breakfast sausage.  But I did have a 6-oz. piece of smoked sausage in the fridge.  Wasn’t sure how all that would bind together with the change in meat, so I added 2 eggs, some cream and baked my ball-shaped lunch in to Twinkie® shapes instead.  Wow!  These were amazingly good, and not at all heavy like one would think.  I ate 3 of these things and am pleasantly full.  My husband won’t be home from Waco until dinner, so I’ll let him try them for a late snack perhaps.  I just KNOW he’s going to love these delicious treats!

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!  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, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 c. Carbquik Bake Mix (or other low-carb mix)Smoked Sausage Twinkies (2)

1 c. shredded Cheddar cheese

6 oz. Burton’s Smoked Sausage (or any brand you have), chopped

2 large eggs, beaten

½ c. heavy cream

VARIATION:  Add a little minced green onion to the batter.

DIRECTIONS: Preheat oven to 350º.  Using a brush, oil a non-stick twinkie-shape pan (12-slot).  I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer.  Scrape into a medium bowl.  Add all other ingredients and stir until uniformly moistened and blended.  Spoon the stiff batter into the 12 slots of the twinkie pan.  Batter will be nearly to the top of each slot.  Slightly press batter down to eliminate air holes.    Pop into 350º oven for 18-20 minutes or until lightly browned as shown above.  Remove from oven.  Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart.  Serve warm and enjoy!

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium

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Sausage Tarragon Cream on Toast

It’s what I had for breakfast today!  This dish evolved from my Eggs with Tarragon Cream recipe but I added some sausage.  This is Atkins Induction friendly and a tasty change of pace for breakfast when you just don’t feel like eggs.  My husband scrambled up an egg and placed on his toast before adding his gravy mix.  Nice variation on a theme.  This dish is also good as a lunch or evening meal served alongside a lovely green salad.  It truly is one of my favorite breakfasts!  This one is Atkins Induction Friendly, too!

INGREDIENTS:

2 Revolution Rolls (also known as Oopsie Rolls or Cloud Bread)

4 oz. pork breakfast sausage, browned (or whatever brand you prefer that has minimal sugar added)

1/3 c. green onion, chopped

1 Roma tomato, coarsely chopped

¼ tsp. dried tarragon (or ½-1 tsp. fresh)

Dash salt and black pepper

¼ c. heavy cream

1 c. water

DIRECTIONS:  Brown sausage in non-stick skillet over medium-high heat..  Add chopped green onion and chopped tomato and saute until onion is softening a bit and the tomato is just barely beginning to soften, but is not cooked to mush.  Lower heat to low.  Add seasonings, cream and water.  Simmer to thicken.  If not thick enough to suit your preference, sprinkle a tiny bit of your favorite thickener and stir until it has thickened up.  Toast the Revo Rolls and spoon the sausage cream over the toasted rolls and serve at once.

VARIATION:   Add scrambled egg before topping with sausage gravy. 

NUTRITIONAL INFO: Makes two servings, each contains (not including egg):

330 Cals, 26.7g fat, 4.3g carbs, 0.8g fiber, 3.5g NET CARBS, 17.5g protein, 522 mg sodium

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livers002

Southern girl that I am, I get a hankering for fried chicken liver every once in awhile and today was my day.  This is not a food I’ve tried to low-carb before now.  Frankly, I didn’t think they would come out very good without the crispy traditional flour coating they are often made with. My grocery store has taken to carrying their chicken livers in a huge 1.25# cartons instead of the 1# carton they have stocked in the past.  My husband doesn’t like chicken liver, so I alone (or my puppies are most eager to) must polish off any leftovers.  So it looks like I’m going to have 5-6 oz. leftover every time I bake my homemade dog treats with the size carton they sell them in now.  Now I have a way to quell my fried chicken liver craving that crops up once in awhile.

Since this coating has worked well on everything I’ve tried it on to date, I thought I’d give it a go and these came out REAL good!!  These are suitable for any phase of Atkins.  They are also suitable for Paleo-Primal, if you occasionally eat pork rinds (otherwise, coat with almond flour).

VARIATION:  Add some grated Parmesan cheese to the coating.

INGREDIENTS:

5 oz. raw chicken livers

½ c. homemade mayo

4 oz. plain pork rinds, crushed fine

1/4 tsp. spice blend of your choice (I used my Cajun Seafood Spice blend)

DIRECTIONS:  Preheat oven to 425º.  Place chicken livers on paper toweling and pat them with more paper towels to get as much moisture off as you can. Cut the really large ones in half for more even cooking.  Pour mayo onto a paper plate.  Place crushed rinds and spices onto a second paper plate and stir well.  Dip livers into the mayo to coat both sides, then drop into crushed rinds.  I curl the paper plate to facilitate rolling the rinds up over the tops of the livers.  Place coated livers onto a non-stick sided cookie sheet.   Pop into 425º oven for 10 minutes.  Turn gently with tongs and cook an additional 10 minutes.  They should be done in 20 minutes and browned nicely on both sides.  Enjoy quickly so they will still be crispy!  Serve with your favorite sides.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

526 cals, 43g fat, 0.53g carbs, 0.03g fiber, 0.5 NET CARBS, 32.5 g  protein

488 mg sodium

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