Feeds:
Posts
Comments

Archive for the ‘PRIMAL-PALEO’ Category

Crawfish-Yellow Squash CasseroleThis casserole came out delicious.  The blanched kale “platters” were an afterthought, but I figured at the very least, it would  make a lovely photo.  Maybe they would even be good together.  Good decision!  Even my husband thought they complimented each other and what a lovely color contrast as well!

This dish is suitable for all phases of Atkins, Keto, and Primal as well, provided you use a phase or plan suitable bread.  You can use other spice blends, but the one called for is particularly crucial to the final Cajun flavor on this dish.  It helps to mellow any fishiness the crawfish might have.  Sometimes they can be strong.

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 offer a wealth of delicious recipes you will love!  Order yours TODAY! Special pricing going on right now on the 10-volume set, or you can order just one volume if you prefer from Amazon or our direct order site for sale pricing: http://amongfriends.us/order.php

INGREDIENTS:

3 T. butter

1 T. olive oil

1 c. celery, chopped

¼ c. each red and green bell pepper, chopped

2 oz. onion, chopped

3 cloves garlic, minced

2 small yellow squash (about 6″ long)

¼ tsp. salt

12 oz. crawfish tail meat (I buy Boudreaux’s frozen at Walmart)

2 slices my gluten-free focaccia bread (or plan/phase suitable bread)

4 slices American Deluxe cheese

2 slices Cheddar cheese, diced or shredded

1½ tsp. my Seafood Spice Blend (or Emeril’s seafood blend)

DIRECTIONS:  Cut squash lengthwise into 4 quarters.  Then slice the wedges into ½” slices.  Chop the celery, onion, red and green pepper coarsely.   Preheat oven to 350º.  In a large skillet, melt the butter with the olive oil over medium high heat.  Saute the vegetables altogether just until about half tender (they’ll finish cooking in the oven.  Add garlic, Seafood Spice Blend and salt.  Stir and saute a couple minutes longer.  Add crawfish tails, stir & turn off heat.  Crumble one of the slices of focaccia into the mixture. Stir to mix.  Place 4 slices of American cheese on the top of the mixture.  Crumble the second slice of bread over the top and finally top with the diced/shredded Cheddar.  Place lid or foil on top and pop into 350º oven for about 30 minutes or until top bread crumbs and cheese just begin to brown.   Serve directly from the skillet the casserole baked in or as I did, atop blanched leaves of kale (submerged 2 min. in boiling water, removed gently and drained on paper towels).

NUTRITIONAL INFO:    Makes 6 servings, each contains: (not including kale option)

237.5 calories

20.71 g fat

7.15 g carbs, 1.60 g fat, 5.55 g NET CARBS

19.7 g protein

724 mg sodium

Advertisements

Read Full Post »

I haven’t made this recipe in literally years!  Originally posted in 2010, I thought of it today and am fixing this for dinner tonight.  Can’t wait!  This dish goes together really fast, so it is an easy meal prep during the summertime when you’d rather be outdoors having fun than cooking in the kitchen.  If you wish, you can use whole fish for this recipe, but you will have to increase the cooking time to about 30 minutes if you do.  This spice mixture would also be good on flounder or trout.  This recipe is Induction friendly.  The batch pictured has 1 small Roma seeded and finely chopped.  I enjoy this entree both with and without the tomato.  I have not included the tomato in the recipe or nutritional stats, however.

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 cooks to bring you a wealth of delicious recipes you are going to want to try.  Special pricing going on right now and an amazing deal on the entire set of 10 books ($99.90, or basically $10 a book).  Order your set (or individual volumes) TODAY! from Amazon or discounted prices at our direct order page: http://amongfriends.us/order.php

INGREDIENTS:

2  Tilapia filets (about 8 oz. each), or fish of choice

1 tsp. minced ginger root

1 tsp. minced garlic

1 finely chopped jalapeno, seeded and chopped

1 T. chopped cilantro

¼ tsp. turmeric

Dash each of cayenne & black pepper

3 T. unsalted butter, melted

OPTIONAL:  2 tsp. tomato sauce smeared on fish before spices added.

DIRECTIONS:  Mix all ingredients in a glass bowl.  Do not use a plastic bowl or the turmeric will permanently stain it.  Add melted butter and mash it all up together.  Place fish on oiled, non-stick teflon or parchment-lined pan.  Spread tomato sauce on (if using), add seasoning mixture evenly on the top of each filet.   Broil for about 10 minutes, until thickest part of the filet is firming up.  Or, you can bake for about 20-30 minutes, but I think broiling is best.

NUTRITIONAL INFO: Serves 2, each serving contains:

327 cals, 15.5g fat, 1.6g carbs, 0.5g fiber, 1.1g NET CARBS, 45.5g protein, 123 mg sodium

Read Full Post »

Click to enlarge

This week-night easy-prep dish was simply delicious!  You’re not going to believe how a bit of leftover chicken and bacon can transform themselves into something sooooooo good.  Although I’m sure it is the smoky quality of the fire-roasted peppers that made this quick skillet sauce so tasty, there are lots of flavor layers going on here. You can serve this atop zucchini noodles, shirataki tofu noodles or spaghetti squash threads.

This dish is not suitable for Induction unless you omit the wine.  Otherwise, it’s a go for Phase 2 Atkins and Primal followers.  This is not suitable for Paleo unless you omit the wine and substitute perhaps homemade mayo for the cream.  I do not believe coconut milk/cream would be good in this dish. 😉

INGREDIENTS:

4 oz. raw bacon, cut into 3/4″ pieces

2 oz. red onion, sliced thinly

2 cloves garlic, minced

1 c. cooked, leftover chicken breast, cut into bite sized pieces

½ c. parsley, chopped (loosely packed)

3 oz. fire-roasted red bell pepper (I used imported from a jar), sliced in strips

1 c. chicken broth, homemade with no additives

3 oz. white wine (omit if still on Atkins Induction)

¼ heavy cream

1 small, mild anaheim chile pepper, seeded and sliced thinly (or you can substitute a jalapeno)

1/8 tsp. crushed red pepper flakes (omit if you used a jalapeno above)

Dash or two of coarse black pepper

Pinch Italian seasoning

1 T. pesto sauce (I use my homemade pesto)

Sprinkle of your favorite thickener (optional)

DIRECTIONS:  Cook your noodles or alternate “pasta” and have ready, as the sauce goes together quite quickly. Over high heat, brown the bacon in a non-stick skillet or wok.  Add the onion and saute until nearly tender.  Add garlic, jalapeno or anaheim pepper, and the roasted red pepper slices.  Saute 1-2 more minutes for all to begin getting tender.  Add all remaining ingredients but the cream.  Simmer over medium heat for about 5-10 minutes to allow the wine to cook off a bit and the flavors of the ingredients to mingle. Lower the heat to lowest setting and finally add the cream.  Stir well and simmer a few minutes stirring often.  When you are just about ready to serve, add your thickener to the sauce, stirring constantly (if using) and allow the sauce to thicken a couple more minutes.  Serve over your “pasta” on a large platter.

NUTRITIONAL INFO:  Makes 4 servings, each contains: (numbers are for sauce only)

308 cals, 21g fat, 5.3g carbs, 1.07g fiber, 4.23g NET CARBS, 14.3g protein, 382 mg sodium

 

Read Full Post »

Click to enlarge

Indonesian Beef Soto

Our best friends of some 30+ years are wonderful cooks and often introduce us to interesting Indonesian foods and spices.  Though he is as American as apple pie, she is of Indonesian heritage.  This dish came about after receiving some Indonesian spices from them for Christmas one year as well as much personal reading of Beef Soto recipes on-line.  I combined a mixture of spices traditional to the dish, added a bit of the spice blend they gave me, and then added my personal choice of veggies I thought would also be good in the soup. The result of this experiment was delightful, and quite simple since the grass-fed beef brisket I used in this was already cooked.

This dish would also be good made with cooked lamb or venison.  What a hearty, rib-sticking meal this was!  You can prepare this from scratch with raw beef, but it will naturally take much longer than my version made with pre-cooked beef meat, as the meat will have to be first browned in oil and then simmered in the broth/water for at least an hour to get tender before adding veggies to the pot.  This dish could also be served as a dinner entree if you made it with less broth, thickened it with your favorite thickener or mashed veggie puree and served it over basmati rice (for the non-low-carbers, of course).  This dish is suitable for Atkins Induction and passes Paleo-Primal muster as well.   🙂

INGREDIENTS:

2 T. palm or coconut oil

3 oz. onion, chopped

1 clove garlic, minced

1 shallot, chopped fine

10 oz. lean, cooked beef (or lamb), cubed large

8 oz. summer squash, cut up large chunks (calaba, zucchini, or yellow)

12 cherry tomatoes

1 tsp. dried red guajillo chiles (these are mild), seeded and chopped coarsely

Click to enlarge

Guajillo Chiles

½ tsp. ground cinnamon (or 1″ stick if you prefer)

1 tsp. Thai red curry paste

Dash of chipotle chile powder (or ½ chipotle chile, seeded and mashed (from canned chipotle in adobo sauce)

1 thin slice ginger, minced

½ tsp. each galangal powder (I use Penzey’s) and turmeric

around 2 c. beef stock or water (to cover meat)

OPTIONAL:  1-3 tsp. Thai Seasoning Blend ( I used The Gourmet Collection brand)

DIRECTIONS:   In a large soup pot, heat the palm oil.  Brown the onion until it begins to caramelize.  Add shallot and continue to saute until shallot begins to “toast” a bit.  Add garlic and cubed meat and saute a few minutes longer.  Lower heat, add liquid and the cinnamon, guajillo chiles, ginger, turmeric and galangal powder, along with the Thai curry paste.  Simmer for 15 minutes if meat was already cooked, simmer for 30 minutes or longer if meat was raw when you started.  This will allow the spices to mingle with meat and the meat to get tender.  Add cubed squash and continue to simmer until squash is done.  Add tomatoes and Thai Seasoning (if using).  Cook just until tomatoes have softened up a bit, but have not fallen apart.  Thickening is optional, but you can at this point if desired.  I had a dab of leftover sweet potato puree in the freezer and added 3-4 tablespoons of that for thickening my soup a bit.

NUTRITIONAL INFO:    Makes 3 large servings, each contains:

309 cals, 19.8g fat, 9.23g carbs,2.23g fiber,7g NET CARBS,24g protein,193 mg sodium

Read Full Post »

IMG_4994

Curry (a similar version to this made with chicken) was the very first meal I ever cooked for my husband.  He said my curry is what won his heart.  🙂  We just love Indian food and with my years of cooking it, I’m getting pretty good at it.   I recently made a delicious version with coconut milk, absent from the chicken curry I made him when we were in college.  Pretty good combination, coconut and curry.  I served my shrimp curry atop a bed of sauteed fresh spinach leaves and they were delicious together!  This Atkins Induction-friendly dish goes nicely with a cucumber mint salad or a crisp green salad.  This recipe is suitable for most Keto diets and the Primal Blueprint program.  Paleo folks will need to use all coconut milk and no cream.

INGREDIENTS:

1 lb. raw shrimp, shelled and cleaned

4 oz. onion, chopped or sliced thinly

3 T. coconut oil

4 oz. San Marzano tomatoes (8), cut in halves (or 2 small diced Romas)

1½ c. seafood broth (boil shells for 30 minutes in water and strain off broth)

1 tsp. my Garam Masala

1 tsp. curry powder

½ c. coconut milk

½ c. (4 oz.) heavy cream

½ c. cilantro leaves, chopped, loosely placed in cup

xanthan gum or glucomannan powder to thicken

DIRECTIONS: Heat a non-stick wok or large non-stick skillet over high heat.  Add oil and sliced onion.  Saute until onion begins to brown.  Add shrimp and stir-fry with onion until scrimp begins to sear on surface.  Add seafood stock, spices, and lower heat to medium-low.  Simmer for 30 minutes or until onion is totally soft.  Lower heat to lowest setting and add cilantro, tomatoes and cream and coconut milk.  Continue to simmer on low heat for 10 minutes or so.  Either thicken with several light dustings of the xanthan.  Wait a couple minutes before each dusting, as too much can get kind of slimy.  Or, you can mix a little of the curry liquid in a saucer with ¼-½ tsp. glucomannan powder.  Stir the glucomannon paste slowly into the curry sauce.  When thickened to suit your preference, remove from heat.  For anyone at the dining table NOT ON LOW-CARB, this is divine on steamed basmati rice.  Low carbers should eat it alone or over a bed of sauteed spinach or steamed cauliflower or cauli-rice.  🙂

NUTRITIONAL INFO: Makes 4 servings (about 3/4-1 c. each).  Each serving contains: (DOES NOT include spinach or cauliflower you serve this on)

438 cals, 31g fat, 7.4g carbs, 1.6g fiber, 5.8g NET CARBS, 27g protein, 331 mg sodium

Read Full Post »

This colorful triple cabbage side dish was most delicious with our broiled chicken last night.  I have always loved cabbage.  My husband, on the other hand, isn’t a big fan.  He’ll eat it, but gripes the entire meal.  But he dipped up seconds of this veggie side!  He “says” he doesn’t LIKE cabbage, but I prove him wrong on this regularly.  He prefers his cabbage raw in coleslaw.  In fact he LOVES coleslaw!  So maybe I got enough bacon in this recipe to disguise the flavor he finds offensive in cooked cabbage.  I know it was just right for my palate.  🙂  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo eating programs.

INGREDIENTS:

2 c. shredded napa (Chinese) cabbage

2 c. shredded green cabbage

1 c. shredded purple cabbage

3 oz. onion, sliced thin

5 slices bacon, cut in 1″ pieces

¼ tsp. coarse black pepper

DIRECTIONS:  Brown bacon in large skillet or wok until it begins to get crisp.  Add onion and saute until it begins to brown/caramelize.  Add green cabbage and saute until it begins to go limp.  Add napa cabbage and only saute a couple minutes until barely gets limp.  Add purple cabbage last so it won’t discolor too much.  Volume will reduce during cooking with cabbage. Sprinkle on the pepper, stir well and spoon up into your serving dish.

NUTRITIONAL INFO:   Makes 4 1-cup servings (after wilting down), each contains:

193 cals, 16.2g fat, 7.37g carbs, 2.25g fiber, 5.12g NET CARBS, 5.65g protein, 324 mg sodium

Read Full Post »

EggplantSandwich

I’m planning on making these tomorrow night for dinner.  This recipe is deep in my blog archives so I thought I’d re-post it for my readers that love Italian food.  This recipe is inspired by a dish my mother used to make when I was growing up.  Of course, she used bread crumbs and not the pork rinds I used in mine to keep them lower-carb.  Her dish didn’t have meat in it, just the eggplant.  However this recipe takes it to a complete meal!  This is a delightful lunch or dinner entree and is quite filling!  It goes nicely with a tossed green salad.  This dish can also be made with ground lamb if you prefer.  It is suitable for Induction, too.  Despite their name, it takes a fork and knife to eat these “sandwiches”.

INGREDIENTS:

½  recipe of my Oven-Fried Eggplant (adding the 1 oz. crushed pork rinds below to coating)   

1 oz. crushed pork rinds

6 oz. ground beef (or lamb)

2 slices provalone cheese

2  1-oz. slices mozzarella cheese (or grated)

½ c. low-carb spaghetti sauce  (I used this:  https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/ )

2 fresh basil leaves, chopped (or ¼ tsp. dried)

2 T. Parmesan cheese

VARIATION:  Use ground lamb instead of ground beef for a Greek twist, subbing in feta cheese for the provalone.

DIRECTIONS:  Preheat oven to 450º.  Make ½ recipe my Oven Fried Eggplant per instructions for that recipe, with the one addition of 1 oz. crushed pork rinds to the coating mixture.  This takes about 20 minutes to bake at 450º.  While this is baking, form two nice beef patties from the meat and brown them in a non-stick skillet.  When eggplant is browned nicely, remove from oven (remember, it will be browner on bottom than on top).  Lower oven to 350º.  Place 2 T. spaghetti sauce atop each of two slices (the other two slices will form the second layer of these stacks).      Next place a browned meat patty on them.  Top them with a slice of provalone cheese and ½ T. of the Parmesan.  Sprinkle on half the basil.  Now place another slice of eggplant on top.  Spoon 2 more tablespoons of sauce on top.  Top each with 1 oz. grated or sliced mozzarella.  Top each with half the remaining Parmesan and basil.  I had one small slice of eggplant leftover and laid it on top of the serving simply for photographic impact, but I don’t usually do this.   Sauce and cheese are usually the final layer.  Pop sandwiches back into oven at 350º for about 5-10 minutes to melt cheeses. If the tops slide off, just push them back on top before serving.  🙂  Happens all the time to me.  Cheese is slippery. 🙂

NUTRITIONAL INFO:    Makes two servings, each contains:

502 calories, 31.7 g  fat, 8.1 g  carbs, 3.4 g  fiber, 4.7 g  NET CARBS, 44.4 g  protein, 1144 mg sodium

 

Read Full Post »

Older Posts »

%d bloggers like this: