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Archive for the ‘Ham’ Category

Smoky Kale-Squash-Ham Casserole

I threw this little dish together for lunch today and it was so tasty I thought I’d share it  with my readers.  I just love one-pan dishes.  The cleanup is just as easy as the cooking. 🙂  This recipe is suitable for all phases of Atkins and Keto diets.  Leave the cheese off for Primal-Paleo compliance.

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 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

4 tsp. bacon grease

2 oz. yellow onion, sliced

5 oz. yellow squash, cut into medium chunks

5 oz. cured ham, sliced or chopped

3 oz. kale, stemmed and cut coarsely

2 oz. smoked Gouda cheese, shredded

Dash black pepper

VARIATION:  Make without the ham for a lovely vegetable side dish.

INSTRUCTIONS:  If you’ll soak your ham in warm water for 30 minutes, changing water at least once, this will draw out about 50% of the sodium they put in cured ham, without hurting the taste at all.  Remove from water and pat dry with paper towels.  Cut in small pieces.  Heat bacon grease in non-stick skillet. Add onion and saute until the onion begins to caramelize.  Add squash and saute, stirring often, until it is half done (no longer opaque).  Add the pieces of ham and saute 2-3 minutes or until done (squash should be done by now, too).  Add kale and saute 3-4 minutes, just until kale begins to wilt but isn’t overly cooked.  You don’t it want to lose its pretty green color.  The ham will make this dish salty enough, but add a dash of black pepper and stir one last time.  If serving in the skillet, top with the shredded cheese and put lid or foil on top for a couple minutes to allow heat to melt the cheese.  If serving in a pretty ceramic dish, dip up the mixture into baking dish.  Then sprinkle with cheese and pop into microwave on 80% power for about 2 minutes to melt.  Serve at once.  This would be good with a piece of your favorite low-carb bread slathered in butter.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

227 cals., 15g fat, 6.63g carbs, 1.26g fiber, 5.37g NET CARBS, 16g protein, 609 mg sodium

 

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Pasta Fagioli Soup

This soup was super yummy at lunch today.  Saw the can of Eden Black Soy Black Beans and knew I had some bulk pork sausage in the refrigerator.  Standing in for the pasta in classic Pasta Fagioli Soup, is thinly sliced yellow summer squash.  If you are at Pre-Maintenance or Maintenance levels of Atkins, instead you could break up one serving (2 oz. uncooked) Al Dente brand Carba Nada Egg Pappardelle noodles in place of the squash for a more authentic look.  Doing so adds about 2 net carbs per serving, whereas the squash only adds about 1/2 net carb per serving.   Another option would be to chop up some of those tofu-based Miracle Noodles (if you like them), for virtually no extra carbs!  The squash, I have to admit, was a tasty as well as colorful stand-in for traditional pasta in this fagioli soup, but that’s your call.  This recipe, as written, is suitable once you get well into Phase 2 Atkins (remember, it has beans 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! 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: 

2 T. bacon grease

2½ oz. onion, chopped

1 c. celery, chopped

4 oz. pork breakfast sausage, shaped into mini meatballs

2 oz. cured ham, chopped (or 4 slices bacon)

1½ c. homemade chicken broth

4 c. water

2 Roma tomatoes, cut in chunks

1 c. cilantro, chopped (use 1/2 c. parsley if not a fan)

1 medium yellow summer squash, cut lengthwise and then sliced

¼ c. rice wine vinegar  (optional, but really adds flavor)

½ tsp. coarse black pepper

1 can Soy Black Beans (not the same as high-carb black beans!)

DIRECTIONS:  Heat bacon grease over high heat and saute onion and celery until translucent.  Add mini sausage balls and ham/bacon to pot and stir very gently to cook the sausage without breaking it apart.  Add all remaining ingredients to the pot.  There’s enough salt in the ham and sausage I don’t think you’ll need to add extra salt to this soup.  When it comes to a light boil, lower heat to a simmer.  Simmer until squash is tender, or for about 30 minutes.  Serve with your favorite low-carb garlic bread and a nice green salad.

NUTRITIONAL INFO:   Makes 8 bowls (about 1½ c. each), each bowl contains:

161.5 cals., 10.52 g fat, 5.77 g carbs, 3.48 g fiber, 2.29 g NET CARBS, 10.5 g protein, 235 mg sodium

 

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I’ve begun experimenting with a dough that is somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe.  But the final result is a little easier to handle, roll, and manipulate than either of those recipe, in my experience.  This dough has good elasticity and flavor and numerous possible applications.  I can see I’ll be using this dough recipe a lot.  Today we were also trialing a new cheese for us, Irish Porter Cheese we found at Sam’s Club.  It is a white cheddar chunked up with a surround of dark Porter beer.  Has a nice taste cold and melted nicely for our lunch today.  This tasty recipe is not suitable until the later part of Phase 2 Atkins as Carbquik has some flour product in it but it sports respectable numbers for Keto followers.

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:

1 recipe my Mozzy Dough

8 oz. cured ham, cut into long pieces (about ½” x 3″)

8 oz. Irish Porter Cheddar Cheese, cut into long pieces (about ½” x 3″)

DIRECTIONS:  Slightly brown the ham sticks in a skillet with a dab of bacon grease.  Remove from heat and set aside.  Make the Mozzy Dough by that recipe’s instructions.  In the bowl, portion it into 8 balls of dough.  Preheat oven to 400º.  You want a really hot oven so the dough will brown quickly and the cheese has a fighting chance to stay inside the “croute”.  Tear off a piece of parchment and set on your counter.  One at a time place, place a ball (1/8 of the dough) of dough on the parchment.  Using your fingers, press it into an fairly thin oval shape about 5″ on the long measure.  Place a stick each of ham and cheese atop the oval of dough the long way.  Roll the dough (using the parchment to help lift it to start rolling).  Pinch the dough ends well to seal the contents tightly inside.  This step is crucial or the melting cheese will all ooze out during cooking.  Place the logs seam down on a non-stick or parchment-lined baking sheet.  Repeat until all 8 balls of dough have been filled and rolled.   Pop the pan into a hot 400º oven and bake for 15 minutes or until lightly browned as shown.  Remove and serve at once.

VARIATION:  After they cool off a bit, slice the “logs” up into bite-size pieces for serving as appetizers for your parties.

NUTRITIONAL INFO:  Makes 8, each contains:

296 calories, 22.5 g fat, 8.37 g carbs, 4.73 g fiber, 3.64 g NET CARBS, 23.2 g protein, 875 mg sodium

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I’ve posted my Tuna Cheesies , a long-time family favorite snack, some time back.  A number of you have tried and loved them.  Those are made and served on low-carb crackers.  Today for lunch, I wanted to “push the diet envelope” and take these to an even lower carb level and try them without actual crackers!  I had a piece of cured ham leftover from breakfast, so I decided to make my “crackers” from that fried ham.  What a GOOD IDEA that turned out to be!  At first, I was not sure ham and tuna would go well together together.  Well, I’m here to tell you they are wonderful together!  The cheese rounds out the flavor profile quite nicely!  Sometimes cooking whims really do work!  If you’ll let these slightly cool a bit before serving, they are easier to lift off the pan with a thin spatula and easier to hold in your hand for eating.  Plus…….you won’t burn the top of your mouth with the very hot, gooey cheese.  These tasty snacks are suitable for all phases of Atkins, Keto diets and for those Primal Blueprint folks that consume the occasional dairy.

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. 🙂

VARIATION:  Use diagonally sliced pieces, pre-browned smoked sausage in place of ham.

INGREDIENTS:

4 oz. fried, cured ham

4 oz. (slices) American Deluxe or Cheddar cheese, shredded

½ small pouch (1.3 oz) water-pack tuna

Dash onion powder

Dash cayenne pepper

1/8 tsp. Worcestershire sauce

2 T. softened butter

DIRECTIONS:  Preheat oven to 350º.  Slice ham off into ¼” slices and then cut those into 16 pieces.  Place them on a parchment-lined pan with ample space between them, as the cheese topping will sprawl beyond the ham bits during cooking.  Place remaining ingredients in a small bowl and mix well with a fork until the butter is binding the cheese and tuna together nicely.  Spoon or fork about 1 T. of the mixture onto each slice of ham, evenly distributing any that is left over.  Slightly press the mixture down with fingers or your fork if it seems a bit “loosey-goosey”, as I call it when a mixture isn’t cohesive enough.  Pop the pan into a hot 350º oven for about 10 minutes or just until the cheese-tuna mixture melts.  It will spread over and beyond the ham most likely.  Remove pan from oven and cool a couple minutes.   Using a thin metal spatula, remove the cheesies from the pan to a serving platter and serve at once.

NUTRITIONAL INFO:  Makes 16 cheesies, each contains:

48.6 calories, 3.75 g fat, 0.36 g carbs, 0.0 g fiber, 0.36 g NET CARBS, 3.38 g protein, 187 mg sodium

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