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Archive for the ‘Pork’ Category

I bought a whole pork loin this week and cut the point end off for making a pork roast one night.  Tonight was the night!  I have fresh mushrooms in the fridge so I decided to stuff it.  A little cream cheese and smoked Gouda to bind and for added flavor.  Man, oh, man, was this ever good, even if it spattered making for a less than stellar photo.  I know it sounds rich, but it really wasn’t!  This recipe is suitable for all phases of Atkins and Keto diets.

My roast was just a little 1¼ lb. tip end of the loin, so I had some stuffing leftover.  Your roast may be larger and accommodate all the stuffing nicely.  If not, just heap it up at the front of the cut end much like a Thanksgiving cornucopia, “spilling out”.  We spooned some of the extra stuffing onto our portions!  🙂

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.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order from Amazon  or here:  amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible steal!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by Amazon to leave your personal review:

INGREDIENTS:

1-1¼ lb. small pork loin roast

2 slices bacon, chopped

5 medium mushrooms, chopped

2 oz. onion (I used red), chopped fine

1 oz. cream cheese

1 oz. Smoked Gouda cheese, shredded

3/4 c. parsley (loosely packed), chopped

Dash each sea salt and coarse black pepper

2 T. hemp hearts

DIRECTIONS:  With a large kitchen knife, cut a pocket into the pork roast, being careful not to go all the way through on any sides.  Spread apart and set on baking pan to receive stuffing.

Preheat oven to 350º.  In a skillet over medium-high heat, brown the bacon.  Add the onion, salt and pepper and saute until onion is tender.  Add all remaining ingredients, mashing up the cream cheese until it is fully melted and well-blended.  Remove from heat and stuff into the slit in the pork roast.  Pack it in well, allowing any overage to spill out onto the baking pan.  Cover front side where stuffing is with a piece of foil to prevent over-browning during cooking (removed when nearly done).  Pop into 350º oven and bake for about 1-1¼ hours, or to internal temperature of 160º.  I used my convection setting, so my roast only took around 45 minutes to get done.  Remove from oven and serve in baking dish or remove to a platter carefully.  I added a couple tablespoons of water to the pan to de-glaze the tasty brown bits to make a thin natural gravy but this is not necessary.  I’m just a gravy nut.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

492 cals., 34g fat, 3.5g carbs, 1.25g fiber, 2.25g NET CARBS, 41.3g protein, 504mg sodium

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I wanted to try baking my wonderful glucomannan dumplings recipe into a casserole tonight, something Italian, but not quite lasagna.  This delicious dish was born!  My husband dipped up seconds, so I  KNOW he liked it (as did I).  Super yummy!!  It only took 20 minutes to put together, as I had the spaghetti sauce in my freezer which I had thawed in the morning.  I’ve made my dumplings so many times I can make that dough almost blindfolded in 5 minutes flat!  This dish is suitable for all phases of Atkins, Keto and Primal diets alike, however it’s not suitable for Paleo due to the heavy dairy.

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, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

1 recipe my Peggy‘s Original Dumplings

2 c. low-carb spaghetti sauce with meat (I used my bolognese sauce)

8 oz. cream cheese, softened

2 beaten eggs

2½ c. French-style frozen green beans

2 c. shredded mozzarella cheese

3 links Italian sausage (12 oz.), cut into chunks

DIRECTIONS:  Preheat oven to 350º.   Lightly oil a square glass/ceramic baking dish (mine was Pyrex 8″).  Be sure your dish is as deep as a Pyrex dish as this casserole is “tall” in the pan.

In a medium bowl, make the dumpling dough per that recipe’s instructions and let cough sit on a sheet of plastic wrap or a pliable silicone sheet for 3-4 minutes.  Roll dough between plastic sheets or pliable silicone sheets (1/8″-3/16″ thick) to the shape of the bottom of your dish.  Remove top plastic/silicone sheet.  Carefully pick up and lay dough in the bottom of your baking dish.  Slowly remove the remaining piece of plastic.  NOTE:  You can cut your dough to fit the pan bottom exactly and freeze any cut off bits in plastic for making little dumplings to toss in your next pot of vegetable soup!  That is what I actually did, but there was only about 2-3 T. cut away. 

In a medium saucepan, bring green beans to a boil in water, lower to a simmer and just half cook them.  Drain off all water you can, slightly squeezing the beans.  Set aside when done.

Spoon the spaghetti meat sauce evenly onto the layer of dough in the pan.  In a small bowl, soften the cream cheese in the microwave to a very soft stage.  Whisk in the eggs until fairly smooth.  Spoon that mixture onto the meat sauce layer.  Now spread the green beans on top of the cream cheese layer.  Next add the mozzarella cheese.

In a skillet, lightly brown the sausage chunks and remove from heat.  Place the “meatballs” atop the casserole.  Cover tightly with foil and pop into 350º for 1 hour.  Remove foil and bake another 10-15 minutes or until the mozzy is beginning to brown and the tops is bubbling.  Serve at once with you favorite garlic bread and/or green salad.

NUTRITIONAL INFO:   Makes seven 1-cup servings, each contains:

500 calories, 37.4g fat, 12.9g carbs, 4.32g fiber, 8.58g NET CARBS, 30g protein, 659 mg sodium

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I fell asleep in my chair in front of the TV this afternoon and it was 6:30 when I woke up.  I had thawed 3 small pieces of pork loin but didn’t have the foggiest idea what I was going to cook us for dinner.  Well, this dish erupted in my head when I saw the fresh, small head of cabbage sitting right by the pork.  So I proceeded, almost as if in cruise control, when I pulled off the 3 outer leaves of the cabbage to shred up what I wanted in a Chinese stir fry.  Folks, I have no idea where that was coming from, as I was not fully awake yet.  I sure know we both loved this final dish!  My husband said to be sure and upload this one to my blog, but I had decided to do that after one bite!  This dish may sound spicy upon first reading, but I assure you, it was not, as I don’t care for overly spice food.  You will never find overly spicy food on my site for this reason.  Many of you will want to increase the Sambal Oelek, or even double the jalapeno!  There was just a tingle on my tongue and that’s all I want.

As I began preparation, I knew it would be too rich without something “bland” to stand in for rice.  Then I remembered a little of our cauliflower mash leftover from a couple nights ago.  What a great idea gelled in my head.  I seasoned it with my Sambal Oelek chile paste and voila!  A miracle that disguised that it was cauliflower at all and it complemented the stir-fry sooooooo much!  This recipe is suitable for Atkins Phase 2 and beyond as well as other ketogenic diets.  Omit the sherry and those on Atkins Induction can also enjoy this delightful concoction.

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:

3 T. coconut oil (or your preferred oil)

9 oz. pork loin, trimmed of all fat, sliced julienne-style

3 T. total dry sherry

3 T. total low-sodium soy sauce, tamari or coconut aminos

2½ finely shredded green cabbage

½ c. green onions, chopped (I used the white ends only)

1 large jalapeno, seeded and chopped

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1/8 tsp. sea salt

2¼-2½ c. leftover, butter-seasoned cauliflower mash

1 tsp. Sambal Oelek chile paste (any brand is fine)

½ small carrot, peeled and shaved into long thin strips with carrot peeler

VARIATION:  Use julienned beef instead of pork.

DIRECTIONS:  Place julienned pork in a bowl with 2 T. of the sherry and 1½ T. of the soy sauce.  Mix with your hands and let marinate about 10 minutes while you cut up the other ingredients.

Peel off 3 outer leaves of cabbage and dunk in boiling water for 2-3 minutes to slightly soften.  If you want to actually eat the serving leaf, cook them a bit longer.  Remove from water and set on serving platter (mine, as you can see, is shaped like a giant lotus petal, hence the recipe name).  Discard water.

In a small non-stick skillet, mix the leftover cauliflower mash with the tsp. of Sambal Oelek.  It will turn the cauli pink when uniformly stirred.  Turn heat on low and warm while you do the stir-fry.

In a heated wok, melt the coconut oil over high heat.  Add the julienned pork and stir-fry until it begins to brown.  Add cabbage, green onion, jalapeno, ginger and garlic to the wok and continue to stir-fry.  Sprinkle the mixture with the sea salt, add the strips of carrot you have made with the carrot peeler and stir a couple times to let the carrot slightly cook. Add the remaining tablespoon sherry and the remaining 1½ tablespoons soy sauce.

To serve, spoon 1/3 of the pink cauliflower mixture onto each leaf of cabbage and spread out a bit, leaving the dark edge of the leaf exposed.  Then spoon on 1/3 of the meat mixture on top of the cauli mixture and serve your family and guests at once.  I found one of these filled me up like a tick, as we say in the South.  My husband did eat two of them, gluton that he is.  ENJOY!  🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

439 cals., 26.7g fat, 13.93g carbs, 6.0g fiber, 7.93g NET CARBS, 23.3g protein, 1178 mg sodium

 

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The aromas in the kitchen when I make Gosht (a dish similar to Rogan Josh) evoke so many memories of Iran.  We had two different maids over the two years we lived there when I was growing up.  Fatimeh, a Muslim, did not eat pork.  However Pari, our first maid, was raised in a Christian orphanage and did cook pork regularly for us.  She made the best Gosht (stew) with eggplant and pork.  Fatimeh, of course, made it with lamb or beef.  I have even made this recipe with cut up chicken thighs and drumsticks and it, too, was yummy.  Your choice on the meat.  It’s the rest of what goes into the skillet that really makes this a wonderful, out-of-the-ordinary dinner.  If you want to cut carbs a bit, eliminate the dried prunes completely.  If you can afford the extra carbs, add a couple more of them!  They are delicious in this recipe and fruit is traditionally added to such stews in Iran! I serve this either on a bed of steamed cauliflower, or with rolled up Joseph’s Flax & Oat Fiber Lavash bread (1/2 sheet per person)

This recipe is suitable once you reach Phase 2 Atkins and Keto programs if the numbers fit your daily limits.

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:

12 oz. lean pork loin (or lamb, beef or 4 chicken pieces), trimmed of fat

¼ c. coconut or olive oil

10 oz. eggplant, skin on, cubed large

4 Roma tomatoes, cubed large

1 c. homemade chicken broth

4 oz. sliced yellow onion

1 c. frozen spinach, broken apart

1 T. Rogan Josh spice powder (I order from Penzy’s on-line)

1 tsp. ground cinnamon

1 tsp. fresh ginger, minced

1 cl. garlic minced

1/2 tsp. coarse black pepper

1/4 tsp. salt

½ c. chopped cilantro

1 tsp. my Garam Masala

2 dried prunes (I use Delmonte brand), chopped

DIRECTIONS:  Heat oil over high heat in a wok or large skillet.  Add the eggplant to the pan and stir until it begins to brown.  Add the onion and meat and brown them as well.  Add all remaining ingredients and stir well.  Lower heat to low and simmer with lid on the pan for about 30 minutes.  Eggplant will break down and slightly thicken the stew, but if you like, you can slightly thicken with your favorite thickener.  Serve over steamed cauliflower or with ½ sheet of Joseph’s Lavash Bread per person.

VARIATIONS:  Add 1 c. heavy cream or if beyond Induction, 1/2 c. yogurt for a richer sauce.  

NUTRITIONAL INFO:   Makes 4 servings, each contains:

282 calories, 18.49 g fat, 13.77 g carbs, 5.57 g fiber, 8.20 g NET CARBS, 16.9 g protein, 181 mg sodium

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jalapeno-meatloaf-burgers

I wanted a quick meal last night as I had been doing lots of housecleaning and was really tired.  I basically started with my meatloaf recipe (know it by heart) and added half of a  huge jalapeno.  Ate them on a Carb Smart Bun.  DEEEEElicious!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping), but super tasty!  Will do these again, that’s for sure!  These are not suitable until late in Phase 2 Atkins OWL unless you substitute a phase approved bread to sub in for the Joseph’s pita called for below.  These will fit a Keto diet if the carbs will fit your daily limits.

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 lb. lean ground beef (I used grass-fed with a stronger flavor)

8 oz. lean ground pork (or more beef if you prefer)

1 oz. red bell pepper, chopped

½ large jalapeno, chopped fine (use the whole thing if you like “spicy” food)

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

1 Joseph’s Flax-Oat Fiber Pita, moistened with a little water and mushed up

2 large eggs

¼ c. grated Parmesan cheese

DIRECTIONS:  In a non-stick skillet, saute the celery, bell pepper and jalapeno in the olive oil.  When getting tender, add to a medium mixing bowl.  Add all remaining ingredients and stir well with a fork or use your hands to blend like a meatloaf.  Form into 6 patties and brown on both sides on a lightly oiled griddle until they firm up and no longer exude pink juices.  Serve on your favorite low-carb bun and ENJOY!

NUTRITIONAL INFO:   Makes 6 large burgers (we could only eat one!), each contains:

337 calories, 26 g fat, 3.08 g carbs, 1 g fiber, 2.10 g NET CARBS, 24.3 g protein, 190 mg sodium

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Here’s a new and scrumptious use for my new Mozzy Dough.  I had some hesitation on this creation when I started making dinner last night, but it came out truly delicious!  The hubs said I could “make this one again any old time”.  🙂  It was colorful, flavorful and just as tasty as it could be.  So simple to make, too.    This recipe is not suitable until you have reached Phase 2 Atkins.  It will be OK for Keto diets if you can fit the carbs into your daily limits; not suitable for Paleo.

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:

2/3 recipe my Mozzy Dough

1/8 tsp. cayenne pepper (optional)

8 oz. smoked sausage, sliced

1 oz. each red, yellow and green bell pepper, cut up coarsely

1 plum tomato, seeded and cut up coarsely

3/4 c. heavy (whipping) cream

3/4 c. tap water

¼ c. white wine (optional, omit if still on Atkins Induction)

¼ c. parsley, chopped

¼ tsp. my Homemade Cavender’s Greek Spice Blend

¼ tsp. coarse black pepper

¼ tsp. onion powder

1/8 tsp. xanthan gum (or your favorite thickener)

DIRECTIONS:  Preheat oven to 350º.  Make up the Mozzy Dough per that recipe’s instructions, adding the 1/4 tsp. cayenne to the dry ingredients.  When dough is formed and pulling away from the bowl,  shape into a big log and cut off 2/3 of it for this recipe.  Place the rest in a plastic baggie and refrigerate/freeze for another use.  Divide dough into four equal portions. Press each portion of dough into four slots of a shortcake pan (if you have one), or you could use 4 mini pie pans, or four cups of a large muffin cup pan.  Press the dough evenly and up the sides of the slots a bit.  Bake at 350º for about 15 minutes or until puffed up and lightly browned.  Remove from oven until filling is ready.

For the filling, place the sausage in a skillet and brown over medium-high heat.  Remove with slotted spoon and brown the chopped peppers and tomato in the sausage grease until tender but not mushy.  Spoon onto a paper plate for now.  Remove most of the remaining grease from the pan.  Add to the skillet the onion powder, black pepper and Cavender’s blend.  Reduce the heat to low and add the parsley.  Add the water, cream and wine to the pan last.  Simmer a few minutes for flavors to blend.  Dust the xanthan gum in stages over the surface, stirring constantly for 3 minutes between additions, scraping down the sides of the pan frequently.  Do not overuse xanthan gum or your sauces will get slippery, which is quite off-putting.   When the sauce thickened to your liking, stop adding the thickener.  Invert the shortcake shells (don’t invert the shells if you used mini pie pans or muffin cups) each of the pastry shells onto plates, spoon about 1/2 cup of the sauce atop each and top with the sausage and pepper mixture.  Serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

642 calories, 55 g fat, 14.95 g carbs, 6.97 g fiber, 7.98 g NET CARBS, 31.6 g protein, 1255 mg sodium

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Although there are many Ranch pork recipes on the Internet, I put this together a little differently from most of them.  I put the seasoning on the meat surfaces, as most do, but then added a crunchy topping with even more seasoning.  The onion sauce was quite nice with these tender “chops” as well.   You can certainly use pork chops with bone-in rather than pork loin for this recipe, but boneless loin was what my husband brought home from the grocery store today.  This recipe is suitable for all phases of Atkins and Keto plans if the numbers fit your daily carb limits.

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! 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.  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:

3  4-oz. pieces boneless pork loin

1 tsp. my Ranch Dressing Powder Blend

2 T. unsalted butter

3 oz. sliced yellow onion

Cheese Puffs (or 1/4 c. crumbs from any leftover low-carb biscuit or bread)

½ c. chicken stock (preferably homemade)

½ c. heavy cream

½ c. water (or white wine if you are past Atkins Induction Phase)

1/8 tsp. xanthan gum (only if needed to thicken to your desired level)

VARIATION:   In lieu of pork loin, use butterflied, boneless chicken breasts. 

DIRECTIONS:   Preheat oven to 350º.  Pound the 3 pieces of pork loin with a meat tenderizer on both sides.  Using only 1/2 tsp. of the Ranch seasoning, sprinkle over all sides of the meat.  In a hot skillet, melt the butter and add the meat, searing on both sides until golden.  Remove from the pan to a plate.  Add the sliced onions to the pan and saute until they caramelize.  Add the stock, cream and water and set the chops gently on top of the onion-liquid mixture.  Rubbing between your hands or in a food processor, crumble the cheese puffs or bread adding the remaining Ranch seasoning.  Sprinkle 1/3 of the seasoned crumbs on top of the meat portions.  Gently set the pan in a hot 350º oven to finish cooking for about 40 minutes or until the crumb mixture is golden brown.  Remove from oven.  Thicken the onion sauce with a couple light dustings of xanthan gum (only if you feel it is not thick enough already).  Serve at once with your favorite side or salad.

NUTRITIONAL INFO:    Makes 3 servings, each one contains:

427 calories, 32.3 g fat, 5.83 g carbs, 1.36 g fiber, 4.47 g NET CARBS, 28.5 g protein, 471 mg sodium

 

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