Buttoni's Low-Carb Recipes

Archive for the ‘PRIMAL-PALEO’ Category

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We just LOVE creamed spinach!  In India they have mastered this wonderful way to prepare spinach.  With the addition of a few aromatic spices, it takes this dish to a new flavor profile.  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

(Plain Version INGREDIENTS):

2 T. butter

Saag Paneer (Indian variation_

Saag Paneer (Indian variation)

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

INDIAN VERSION:  To the above ingredients, add 1 tsp. my Garam Masala spice blend, ½ tsp. grated ginger root, ½ c. chopped cilantro, and ½ seeded jalapeno chopped and paneer cheese cubes (if you know how to make it or can buy frozen at an Indian grocery).

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  If making the Indian version, add all spices and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Sometimes I pop it into a 350º oven for 15-20 minutes, but that is not actually necessary.  The dish shown in the pic above WAS baked in the oven a bit.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 cals, 16.4 g  fat, 7.9 g  carbs, 3.9 g  fiber, 4g NET CARBS, 197 g  sodium

Water/broth version.

This particular base curry recipe is the one I keep coming back to again and again.  One can substitute tomato paste or sauce in the gravy, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly delicious!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream, but coconut milk is GREAT in Indian curries!  The sky’s the limit on what vegetables or meat you use in this basic curry recipe.

Cream-based version

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 Christmas prices as low as $9.77 on some books (free shipping in USA).  Hurry and place your order today for 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 here.

INGREDIENTS:

1 T. cumin seed (or 2 tsp. seed + 1 tsp. ground)

2 T. each olive oil and butter (or any combination of same)

3 oz. sliced onion

2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks

¼ tsp. salt

¼-½  tsp. cayenne pepper  (use ½ tsp. only if you like it HOT)

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1½ c. chicken broth

2 Roma tomatoes (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Butter Chicken look and taste)

10 oz. eggplant, cut into 1½” large cubes

1 jalapeno, seeded and slivered very thin

¼ c. heavy cream (Paleo-Primal folks should use coconut milk)

VARIATION:  Omit cream or coconut milk in the sauce and have what is called a “water-based” curry gravy. 

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken, turmeric and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream (if using). Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum or glucomannan powder, whisking or stirring vigorously between additions to allow it to “develop/thicken”.  Optional:  serve over steamed cauliflower or basmati rice for non-low-carb dinner guests.

NUTRITIONAL INFO: Serves 5, each serving contains: (includes cream, but not suggested cauliflower or rice “bed”.

425 cals, 34.3g fat, 7.7g carbs, 2.64g fiber, 5.06g NET CARBS, 21g protein, 404mg sodium

 

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 cookie sheet (sided, to catch grease).   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

I recently bought some Palmini canned “noodles”, which are made from Hearts of Palm.  To date, I’ve only used Hearts of Palm in salads.  Some pickle them.  I tried them with a meaty Bolognese Italian meat sauce recently and didn’t much care for them that way as the taste of the Hearts of Palm came through in my final spaghetti.  But today I decided to experiment with them in a soup and this application was a success.  We both liked this soup.  Simple to put together, too.  Can’t wait to do a chicken noodle soup with these!  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal folks can enjoy this recipe, too!

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 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 here.

INGREDIENTS: 

1 lb. pork bulk breakfast sausage

3/4 c. celery, chopped

2 oz. onion, chopped

1 oz. red bell pepper, coarsely chopped

2 oz. green bell pepper, coarsely chopped

½ c. parsley, chopped

¼ tsp. my Seafood Spice Blend

1/8 tsp. coarse black pepper

¼ tsp. crushed dried thyme

1/4 tsp. Chipotle Tobasco Sauce (or 1/8 tsp. regular Tobasco)

1 Roma tomato, coarsely diced

3 c. chicken broth, (more if you like greater ratio liquid to solids in soup)

1  14-oz can Palmini “noodles”, drained & rinsed (I actually used 2/3 can)

DIRECTIONS:  Brown pork sausage in a 4 qt. saucepan or soup pot.  Add celery, onion, bell peppers and saute until the veggies begin to wilt.  Add all remaining ingredients but the noodles and bring to a low boil.  Lower heat to a simmer and cook 30-45 minutes or until flavors have developed.  Add noodles toward the end of cooking (earlier if you want them softer, last 5 minutes if you want them firmer or “al dente”).  Fat will eventually cook out of the sausage into the soup stock and give it a very deep, tasty flavor.  If you like more liquid in your soup, add a little more broth or a little bit of water and simmer a little longer.  Serve hot.  Leftovers should freeze well.

NUTRITIONAL INFO:   Makes 6 large bowls, each contains:

316 cals, 23g fat, 4.95g carbs, 2.88g fiber, 2.07g NET CARBS, 19.3g protein, 627 mg sodium

 

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I absolutely LOVE trail mix.  And such a healthy snack!  It has the added bonus of being very transportable, for hiking, biking, camping, or taking to the office in a little baggie.  This apricot-coconut mix was a Christmas favorite of a relative.  She always brought some to the holiday gathering. The stuff is so good I have to dip my ½ cup portion out and put the bag away, or I’ll just keep eating and eating it.  Wrapped prettily with a ribbon, this makes a lovely gift when going to parties or for the holidays.  Just place in a pretty clear glass container and affix a pretty bow on top!  This very nutritious dessert/snack is not suitable until the highest fruit rung of the Atkins OWL carb re-introduction ladder (pre-maintenance or maintenance).  This recipe is suitable for Paleo-Primal eaters.

VARIATION:  Substitute dried pieces for the dried apricots. I also have a Cranberry Trail Mix recipe you might like.

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:

5 oz. pumpkin seeds, hulled, roasted (unsalted)

5 oz. sunflower seeds, hulled, roasted (unsalted)

2 oz. walnuts (about 28 halves), coarsely chopped/broken up

6 oz. fresh coconut meat, slivered thinly

4 oz. sliced almonds

6 oz. dried apricots, no sugar added (I buy them at Sam’s)

DIRECTIONS:  Preheat oven to 200º and spread thinly sliced coconut onto a sheet pan. Dry for about 1½-2 hours, stirring occasionally.  Remove from oven before coconut begins to brown and cool.  You don’t really want to toast it for this recipe, just dry it out a bit.  In a large mixing bowl, toss all ingredients together.  Using kitchen shears, cut apricots into small pieces and add to the bowl.  Stir to mix well.  Store in a zipper plastic bag in your pantry.

NUTRITIONAL INFO:   Makes about 6 cups or twelve ½ cup servings.  Each ½ cup serving contains:

301.6 cals, 23.5g fat, 18g carbs, 5.3g fiber, 12.7g NET CARBS, 9.8g protein, 53.6 mg sodium

 

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

I made some Moo Shu Pork for dinner tonight.  We love the stuff!  But I needed some Hoisin Sauce to go with it and had none in the pantry.  All the commercial stuff either has sugar, high fructose corn syrup or molasses in the ingredient listing.  I checked my several recipes for this sauce (gathered around the net over the past 9 years) and the only two I had actually tried before were annotated “not so good” and “nothing special”.  :{

So I set about creating my own instead.  Since Hoisin is basically a seasoned plum jam/sauce, and I had an open bag of no-sugar-added prunes (which is just dried plums) in my pantry, I started with 10 of those.  Then I added a few ingredients that store-bought brands mention on their labels, guessing the amounts for those items, tasting as I went along.

Well, I’m here to tell you the final sauce came out pretty darn good!  Not exactly like the high-sugar stuff right out of the jar at the store, but I suspect it will taste much better and closer to that flavor when it has “aged” a bit.  We ate it while it was still warm tonight, so the anise (licorice) flavor in the Chinese 5-Spice Powder was pretty pronounced. That aroma and taste is already mellowing, after just a few hours, actually.   All in all, not bad for my first shot at a low-carb version of this essential Chinese condiment. Most commercial hoisin sauce has around 8 carbs per tablespoon, so this number is trimmed down considerably in mine.  Using liquid Splenda lowers carbs a tad more.

I’ll post the Moo Shu Pork recipe as soon as I can calculate nutritionals and get it typed up.  That dish I have been cooking for years, using Gloria Bley-Miller’s marvelous cookbook The Thousand Recipe Chinese Cookbook  as my “Bible” for Chinese cooking.  I can cook Moo Shu pork blindfolded but have been holing off to obtain a couple ingredients I can’t get locally.  This sauce is suitable once you get to Phase 2 of Atkins, since it is used in such small amounts on the “pancake” that you will use to roll up the Moo Shu Pork.  This sauce is totally unsuitable for Primal or Paleo due to the soy beans, as all legumes are eschewed in those food plans.  Sauce should keep a long time in a jar in the refrigerator.  Mine is now 3 months old and it smells/tastes just fine.

INGREDIENTS:

10 large dried prunes (4 oz) Delmonte brand no sugar added

½ c. water

1 T. rice wine vinegar

3 T. low-sodium soy sauce (use regular if you prefer)

¼ tsp. Chinese 5-Spice powder

3 T. granular Splenda (liquid Splenda will lower carbs a smidge)

2 T. Eden soy black beans, well-mashed to a paste (or fermented black bean paste)

DIRECTIONS:  Place prunes in small saucepan with about ½ c. tap water.  Bring to boil, lower heat and simmer until they are soft, or about 5 minutes.  Mash well into the water with a fork until pretty smooth.  You can puree in a blender or food processor if you like, but I did not think this necessary.  Remove from heat.

Mash the beans on a paper plate to as smooth a paste as possible and stir into the prune mixture.  Add vinegar, soy sauce and 5-Spice powder to the pot and stir well.  Spoon into a serving dish or lidded jar and store any not used immediately in your refrigerator.  I do not know how long this keeps yet, and it sure has no preservatives in it.  But since it’s just made from dried fruit+vinegar (a preservative by nature)+soy sauce (fermented), I suspect a pretty long time.  Perhaps 2 weeks?  Maybe longer?  Just don’t know.  The soy beans will be what spoils first in this combo.  I’ll try to remember to post back my findings on that when mine no longer seems to smell/look right to me and I toss it out.  🙂

NUTRITIONAL INFO:   Makes about 1 cup (16 Tbsp.).  Each tablespoon using granular Splenda contains:

17.2 cals, 0.1g fat, 3.65g carbs, 0.51g fiber, 3.14g Net CARBS (2.89 NC with liquid Splenda), 0.45g protein, 101 mg sodium

 

Kale & Cabbage (with peppers)

I love braised kale and braised cabbage, but tonight’s creation with the two together was just amazing!  Combining with my ingredient lineup totally changed the flavor profile of BOTH vegetables.  This just might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves.  I can’t say enough about how good this colorful, tasty combo is!  This vegetable side is a little carb-y, but all those carbs are in the incredibly nutritious kale and cabbage, so they’re all GOOD carbs!    This dish is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily allowance.  This recipe is also OK for Primal-Paleo diners.

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.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 bunch of kale (about 4 cups stemmed and coarsely cut up)

2 c. cabbage, coarsely cut up

2 oz. yellow onion, sliced

3 oz. bell pepper, cut into medium-sized pieces (your color choice)

1/2 tsp. sea salt

Dash black pepper

1 T. Sriracha chili sauce

Water to cover all (I also added 3/4 c. baked ham broth/drippings)

1 T. bacon grease

DIRECTIONS:  Melt the bacon grease over high heat in a large stew pot and saute the onion until caramelized.  Add the stemmed, cut up kale, cabbage and water to cover.  Add bell pepper, salt, pepper and Sriracha sauce.  Bring to a boil and lower heat to medium and simmer for about 30 minutes.  Serve at once.  This broth makes a tasty and nutritious base for soups, so I store mine in containers in my freezer.  🙂

NUTRITIONAL INFO:   Makes 5 servings, each contains:

70 cals, 3.04g  fat, 9.92g carbs, 2.42g fiber, 7.5g NET CARBS, 2.48g protein, 60 mg sodium

 

I haven’t had these since I was very young living in Iran.  Our maid used to make them for us.  She put raisins in the meat filling, but that jacks up the carbs too much for me on my low-carb regimen, so I left them out.  She also used bulgur wheat, whereas I used lower-carb hemp seeds.  Even with my changes, the peppers themselves have quite a bit of carbs.  But they are so good for you, I don’t care.  I’m going to fix stuffed peppers once in awhile. One of these was filling enough to satisfy me as a meal.  🙂  These are suitable once you get to Phase 2 Atkins.  Keto folks can probably fit these macros into their day with menu planning.  These are also suitable for those following Primal or Paleo programs.

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.

INGREDIENTS: 

4 medium-large green peppers (or any other color you like)

20 oz. 90% ground beef

2½ oz. onion, chopped

3/4 c. chopped parsley

1   14.5-oz (total) can diced low-sodium tomatoes

3 T. hemp seeds/hearts

1 tsp. each turmeric, dried mint and dried dill

1½ tsp. ground cinnamon

Dash each salt and pepper

VARIATIONS:  Use ground lamb instead of beef.  Use cooked lentils instead of hemp seeds (carbs will go up with lentils).  If you can are in maintenance and can afford the extra carbs, add 2 T. snipped raisins to the meat mixture before filling the peppers. 

DIRECTIONS:   Cut the tops off the peppers.  Pull out the seed cluster and discard.  Save the “lids” if you want to use them for plate presentation, otherwise, chop the flesh and save all but the stem in a baggie in the refrigerator for future pepper needs.  Parboil the peppers in a braising/soup pot of water 1″ deep for just 2-3 minutes to slightly cook them.  Carefully drain off water and stand the peppers cut-side up in the pot.  Set aside for now.

For the filling, in a skillet over medium-high heat, brown the meat and onion together.  Add half of the can of tomatoes (just solids) to the meat and stir.  Add all remaining ingredients and simmer 5 minutes to cook off any water in the tomatoes.  Preheat oven to 350º while you are simmering the meat.  After 5 minutes of cooking, spoon the filling equally into the peppers.  Place pepper “lids” on top if using. Pour the remaining diced tomatoes and their liquid down into the bottom of the pan around the peppers as shown below to help the peppers remain moist during cooking.  Pop your cook pot into a 350º oven for about 40-50 minutes.  The amount of time will depend upon the size of your peppers and the thickness of the pepper “walls”.  Bigger/thicker peppers will take more time.  If they look like they are about ready to  collapse, they’re definitely done!  As the filling is totally cooked, you just want to cook the peppers until they are tender and not fall-apart stage, so keep an eye on them (ovens vary).

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains approximately:

391 cals, 22g fat, 17.07g carbs (in the tomatoes and peppers), 5.9g fiber, 12.17g NET CARBS, 32.7g protein, 443 mg sodium

Upside-Down Bacon-Onion OmeletThis is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet cooked stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 cals, 19g fat, 2.13g carbs, 0.16g fiber, 1.97g NET CARBS, 11.8g protein, 331 mg sodium

 

 

This was a quick and delicious lunch today.  My husband wasn’t home, so there is lots leftover, even after my eating 2 servings!  What can I say?  It was so good!  Whipped up a quick batch of Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup in my blender.  Used half for this recipe and saved half for perhaps a casserole binder this week.  Dumped the rest of the ingredients in the pot and VOILA!  Tasty lunch in just 30 minutes!  This recipe is not suitable until Phase 2 of Atkins.  Keto and Paleo followers can enjoy as well.  Paleo people will need to omit the cream and up the broth or sub in coconut milk for the cream.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.

INGREDIENTS:

½ recipe Jen Eloff’s low-carb condensed mushroom soup

1  4-oz. can mushroom stems and pieces

4 large fresh mushrooms, chopped

¼ tsp. onion powder

Dash each salt and black pepper

2 Tbsp. quinoa seed

½ c. heavy cream

1½ c. chicken broth bone broth (chicken broth will do)

DIRECTIONS:  Using your blender or food processor, make Jennifer’s condensed soup per that recipe’s instructions (it’s buried in her casserole recipe).  Spoon up half of it into a medium soup pot for my recipe here.  Store the rest in your refrigerator for another use.  If your family is large, you could double all other ingredients listed above and use the entire batch of her soup for a huge pot of this soup.  That will make 10 servings total!

After placing half the condensed soup mixture into a 4-qt. saucepan, add the can of mushroom pieces and chopped fresh mushrooms and stir to mix it well.  Add in the salt, pepper and onion powder and stir.  Next add the heavy cream and blend until it appears smooth.  Add in the bone broth (or stock) next and stir again.  Bring mixture to a boil over medium-high heat.  Add in the quinoa seed and reduce heat to medium/med-low until you achieve a gentle simmer.  Cook for about 20 minutes stirring occasionally to avoid scorching on the bottom of the pan.  When quinoa is softened and beginning to burst open it is ready.  Garnish with a sprinkle of parsley  if desired.

VARIATION:   I had 1 slice of leftover cooked bacon I crumbled into mine and it was a nice flavor layer for this soup.  So you might want to add 4 slices bacon, chopped and pre-browned to the ingredient list.  🙂

NUTRITIONAL INFO:  Makes 5 large bowls, each contains:

203 cals, 16.8g fat, 6.74g carb, 1.2g fiber, 5.54g NET CARBS, 4.88g protein, 249 mg sodium

 

I have recently found cold-pressed organic hemp seed oil in my local Walmart (Carrington Frams brand).  I have read that it (along with flax seed oil) is one of nature’s perfect healthy oils, with a near perfect balance of Omega 3 and Omega 6 oil and other needed amino acids.  To get the daily needed balance, you would only have to consume 2-4 tsp. a day.  A serving of my Ranch®-like dressing here has 3 tsp. (1 T.) per serving, so job done!  I didn’t find the oil to have much flavor, slightly nutty, which reminded me of the taste of flax oil.  I plan to keep it in the refrigerator to prevent its going rancid so fast ( as flax seed oil does).   This will add yet another delicious, healthy oil to my arsenal of oils for salads.  DO NOT HEAT/COOK with this oil as it loses a lot of nutrients if heated.  This recipe is suitable for all Atkins phases, Keto diets, Primal and Paleo.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!

INGREDIENTS:

1 c. cut up cucumber

6 tiny San Marzano tomatoes, cut into pieces (or cherry tomatoes)

2 T. hemp seed oil

2 T. red wine vinegar

2 tsp. my Ranch® Powder blend

Dash salt

DIRECTIONS:  Mix last 4 ingredients in a small ramekin and stir well.  Cut cucumber and tomato up and place in small serving bowl.  Drizzle dressing over all and stir well.  Chill 30 minutes and serve.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

21 cals, 0.15g fat, 3.95g carbs, 1.2g fiber, 2.75g NET CARBS (dressing is about 1g of the 2.75g), 0g protein, trace sodium

Next time you’re contemplating making the low-carber’s classic dish, Loaded Baked “Potatoes”, try using leeks sometime instead of the green onion.  WONDERFUL change!

Man, did my husband ever rant about this cauliflower dish tonight.  I have my Twice Baked “Potatoes” that uses green onion, but leeks are much milder!  I used half a large leek and it sliced up to made 2 c. sliced up!  I used more cream cheese than I usually do in my similar dish and decided to use American Deluxe cheese tonight instead of cheddar cheese.  WOW!  What a difference in flavor those changes made.  Who’da thunk?  🙂  Hope you give this one a try!  This recipes is suitable for all phases of Atkins and Keto programs.  Primal followers can enjoy this as written.  Paleo people will need to leave out the cream cheese.  It’ll taste OK, bu t not quite as rich.  🙂

INGREDIENTS:

½ large head cauliflower (6-7″) cut into flowerets

3 oz. cream cheese, cut into small bits

6 T. total butter, unsalted

Dash salt (omit if using salted butter)

½ leek, sliced thinly

6 slices American Deluxe or Cheddar cheese

DIRECTIONS:   Under running cold water, wash all dirt from between the leaves of the half leek.  Do this carefully, as the dirt hides on both sides of the leaves.  Nothing worse than biting into grit at the table.    Slice the leak thinly.  Melt 2 T. of the butter in a skillet over medium heat and saute leeks just until tender. Turn off heat and set aside.

Cut up the cauliflower into flowerets, place it into a 4-qt. saucepan.  Cover with water and bring to a boil.   Reduce heat and medium boil until soft, or about 15-18 minutes.  Remove from heat, pour all into a colander to drain and with a rubber spatula, mash out any water you can. Preheat oven to 350º.  Pour cauliflower back into the saucepan and drop in the cut up cream cheese.  Stir with you a rubber spatula to allow the cream cheese to melt a bit.  Add 4 of the 6 tablespoons of butter and the salt.  With a hand-held mixer or stick blender (I used the stick for mine), puree all until smooth.   Add the sauteed leek, scraping all the butter you can get into the pot.  Stir well to mix evenly.  With your rubber spatula, scrape the cauli-leek mixture into a lightly buttered baking dish (mine is about 7″x11″).  Top with 6 slices of cheese (you can shred the cheese first if you prefer).  Pop into 350º oven and bake for about 25-30 minutes or until cheese is melted nicely.  This tasty dish was delightful served with butter-seared pork chops and a salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

259.3 cals, 23.4g fat, 6.36g carbs, 1.99g fiber, 4.48g NET CARBS, 7.7g protein, 350 mg sodium

These healthy “noodles” will be delicious alongside a variety of meats or seafood.   Their flavor-profile is most adaptable to what you are serving.  Last night I served them with broiled shrimp.  They will also serve as a foundation for a number of delicious meat stir-fries, Italian meat sauces and creamy seafood dishes.   They are exceedingly quick to make and Induction friendly on Atkins of any Keto program.  This recipe is also acceptable for Primal or Paleo followers.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!

INGREDIENTS:

2 large zucchini (about 16 ounces)

2 T. unsalted butter

2 T. my Sofrito sauce

2 T. Parmesan cheese (finely grated)

VARIATION:  Use yellow summer squash instead of zucchini (or any combination of the two).  For added color impact, you could add some carrot you have run through the noodler.

DIRECTIONS:   Form the zucchini noodles in your preferred noodling tool.  I used my hand-held Vegetti® for this task as my larger Spirooli® broke irreparably not long ago.  I like the little Vegetti®!  I understand they make an electric Vegetti® now, but I’ve not seen them in the stores yet.  Saw it on the internet.  But the hand held model works just fine.  You will end up with about 3½-4 c. zucchini noodles.  Depending on your tool, you may want to cut them shorter with a knife (I did).    Place on a clean kitchen towel and pat/press to absorb all the water.  Wait a few minutes and press again to dry them well of their water.

Heat a non-stick skillet and melt the butter.  Add the noodles and with a large kitchen fork, stir them gently just until they go limp and translucent.  Add the Sofrito sauce and mix well.  Remove from heat and dip into a serving dish or onto plates.  Sprinkle Parmesan on top either in your serving dish or allow your diners to add it themselves at the table.  Enjoy!

NUTRITIONAL INFO:    Makes 4 servings (about 3/4 c. each after shrinkage).  Each serving contains:

108 cals., 8g fat, 5.95g carbs, 1.9g fiber, 3.05g NET CARBS, 3.1g protein, 60 mg sodium

I’ve seen a lot of recipes for Cuban Pork Roast on the internet lately.  They sound interesting, but quite heavy in oregano flavor.  And the recipes vary quite a bit.  I’ve come up with a version that is a little milder in oregano and pulls several interesting new flavors into the mix.  It is a blending of some 3-4 different recipes, adding my own ingredients, deleting some ingredient as well. I think you’ll like the final taste on this, as both of us certainly did.  When a marinade or sauce can take away the strong flavor of roasted pork (at least strong to me) that’s a win-win in my book. This recipe accomplished that admirably and I will be making it again.  I’d like to try in on a brisket cooked outside on the grill sometime as well.  Although I will provide instructions for the complete meal here, I am only providing the nutritional info for the marinade/sauce to which you can just add the amount of meat you slice off and consume.  My assumption is that each person will likely only be consuming 1 T. marinade/sauce on the meat and perhaps 1 T. dotted on the meat at table.  This recipe is not suitable until you are past the Induction Phase of Atkins.  It is perfectly suitable for Keto plans and Primal-Paleo as well.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  It’s due out in October.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks there or at AmazonLIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 lb. bone-in Pork Butt/shoulder roast, room temperature

3/4 c. fresh-squeezed orange juice

Juice of 1 large lemon

juice of 1 lime

3/4 c. white wine (I used Riesling)

1/2 c. extra virgin olive oil

2 T. each fresh mint and cilantro, chopped

1 T. dried ancho chile pepper, ground

6 large cloves garlic, chopped

2 T. dried oregano leaves (or 3 T. fresh, chopped)

1 T. each onion powder and ground cumin

1 tsp. garlic powder

¼ tsp. chipotle chile powder (or a 1″ pepper in adobo, rinsed, seeded and mashed)

1/16 tsp. dusted glucomannan powder to ever so slightly thicken so it will cling to meat

OPTIONAL:  1 tsp. salt

VARIATION:  If you wish, you can add some bell pepper to the bottom of the pan 1 hour before meat is done.  The roasted peppers go nicely with this.

DIRECTIONS:  Place first 5 ingredients into a marinating pan large enough for your meat.  Add all the herbs and spices listed and stir well.  Add glucomannan, whisking until blended.  This will ever so slightly thicken the marinade so it will cling to meat.  Place pork butt into marinating pan.  Using a basting brush, drizzle marinade over meat slowly until all sides are covered.  Marinate for 1-2 hours, turning meat once and repeating the drizzling step to baste all over again.

When ready to cook, preheat oven to 325º.  Line large sheet pan with foil so it will catch all juices for easier clean-up.  Set a meat rack in the pan next to elevate the meat and finally place the meat fat-side up onto the rack.  The rack is essential to get the “bark” on all sides of the meat.  Pour marinade into a saucepan.  Cook over medium heat for 2-3 minutes to make certain the raw meat juices in it have fully cooked. Remove from heat.

Baste meat again with marinade and pop into 325º oven.  Bake for 1 hour to raise internal temperature of the center of the meat.  Now lower oven temperature to 250º and bake for about 4 hours (more for larger roast; less for smaller one), turning the meat and basting every hour to allow all sides to brown evenly.   When the meat reaches 170º internal temperature it is done and fork tender.  Mine was so tender the slices fell away from the knife before I could even get them cut off.  Remove meat to serving platter and set a few minutes.   Pour pan juices into baste, stir and add a little water to reduce richness.  Slice and serve wit a nice guacamole salad.  Have the “sauce” on the table so your diners can dot it on their portion, as it is a divine flavor “boost” to the meat.

TIP:  As always, be sure your thermometer isn’t touching a bone when you check temperature so you are getting an accurate reading. 

NUTRITIONAL INFO (for sauce only!) Makes about 2 cups (32 T.).  Average serving=2 T.  Each serving contains:  (be sure to add in the meat portion to these numbers to get your per serving total)

54 cals, 6.93g fat, 3.3g carbs, 0.36g fiber, 2.94g NET CARBS, 0.4g protein, trace sodium.

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.

Order any of the team’s cookbooks from Amazon  or here: amongfriends.us/order.php.

INGREDIENTS:

2 c. shredded napa (Chinese) cabbage

2 c. shredded green cabbage

1 c. 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

Something so simple can be absolutely delicious!  It’s hard to improve on tasty fresh vegetables in their most basic form.   This side was a perfect example of that.  My husband isn’t wild about either zucchini OR leeks yet he raved about this with our BBQ chicken last night.  Said I could fix that again any old time.  I have to admit it was delicious.  I reheated the leftovers with a Salisbury Steak today for lunch and my impression of this vegetable side just grew more favorable!  🙂  This recipe is suitable for all phases of Atkins and Keto programs as well as Primal and Paleo diets.

Many more simple, tasty 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 any of our books 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 bargain!  And please, if you’ve already bought Volume 8, I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

2 medium zucchini (about 6″ long), stemmed and sliced (about 2½ c.)

1/4 large leek, washed well between leaves, sliced thinly (about 1 c.)

2 slices thick bacon, chopped coarsely

Dash coarse black pepper

DIRECTIONS:  Brown the bacon in a skillet over high heat.  Add the zucchini and saute, stirring constantly for a few minutes.  Add the leek last and saute all just until the zucchini is tender but still a bit firm. Serve at once.

NUTRITIONAL INFO:   Makes 4 servings each contains:

80 cals, 4.92g fat, 7.7g carbs, 2g fiber, 5.7g NET CARBS, 2.3g protein, 174mg sodium

I went to the grocery store today and picked up two lobster tails expressly to make our lunch.  For the two of us, that just means two small lobster tails.  This salad was visually appealing and its flavor matched its attractiveness on the plate.  It was also extremely filling, so I would definitely call this one a main dish.  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal folks can enjoy this one as well!

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 any of our books 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 bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review.

INGREDIENTS:

4 c. mixed salad greens

10 leaves baby spinach

4 San Marzano mini tomatoes, sliced crosswise (or use 8 cherry tomatoes)

2 oz. red bell pepper, sliced thin

½ green onion, chopped into ½” pieces

1 ripe avocado, skin & seed removed

4 T. my Shawarma Mayonnaise

2 lobster tails (10 oz. in shell, 8 oz. after shelled)

VARIATION:  Add some finely diced celery and a dash of cayenne pepper to the lobster salad mixture.

DIRECTIONS:  Bring a 4-qt. saucepan of water to a boil.  Drop in lobster tails and boil for about 8 minutes.  Remove, cool a bit and holding with a pot holder, cut the tail shell down the “belly” side and remove the meat from the shell.  Cut meat into 1/2″ bite-sized pieces and set aside for now to cool further.

While the lobster is boiling, plate your base salad greens, dividing the above vegetables equally between two serving plates.  In a small bowl, toss the cooled down lobster meat with the Shawarma Mayo and spoon half of the mixture onto the center of the greens on each plate.  You can use a plain, unseasoned homemade mayo, but the shawarma spice taste is particularly tasty with lobster.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

414 cals., 35.4g fat, 13g carbs, 7.25g fiber, 5.75g NET CARBS, 26.45g protein, 415 mg sodium

 

I decided I wanted to use my little mini angel food cake pans today to make a cute shape for my crustless quiche creation.  These rose halfway up the sides of the little pans and each one was a perfect portion for an adult!  And they were delicious! If you don’t like mushrooms, you can just omit them (carbs will go down a wee bit).  This recipe is suitable for all phases of Atkins and Keto diets if you can fit the numbers into your daily routine.  They are suitable for Paleo-Primal folks if you substitute coconut milk for the cream.

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 any of our books 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 bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

5 oz. pork bulk sausage

4 medium mushrooms, chopped

1 green onion, chopped

3 medium eggs, beaten (sold to me as large, but were the tiniest large eggs I’ve ever seen!)

¼ c. shredded Monterrey Jack or Mozzarella cheese

1 c. heavy cream

¼ tsp. dried tarragon

Dash each salt, pepper and cayenne pepper

1/8 tsp. xanthan gum or your favorite thickener

OPTIONAL:  Chopped parsley to garnish

DIRECTIONS:  Preheat oven to 350º.  Crumble and cook the sausage, green onion and mushrooms over medium-high heat.  Spoon 1/4 of the mixture into two non-stick mini angel food cake pans.  If you don’t have those, use a donut pan (you will have to spread mixture and cheese out over 4 donut wells instead of 2 pans as I used).  Alternately, you could fill 2 large muffin pan wells or use two mini-loaf pans.   Sprinkle 1 T. cheese over each one.  Spoon in the remaining 1/4 mixture into each pan again.  Again, sprinkle 1 T. cheese over each one.  All filling and cheese should be distributed now.

Beat the eggs in a small bowl.  Slowly drizzle the egg mixture over all the “donut” shapes you are making.  If you need more egg using different pan, beat up another egg and finish filling them up to 1/2 the height of your well shape.  Pop pan into hot 350º oven and bake for around 10-12 minutes, watching closely so as not to overcook them.  Will be dry to the touch on top when done.

While they are cooking, make the sauce.  Heat the cream in a skillet over medium heat.  Add the tarragon, salt (omit if very sensitive to salt), pepper and cayenne.  Dust your preferred thickener over the top and stir until it thickens up for you.   When you remove the cooked donuts from the oven, tip them out of the pans onto your serving platter, using a knife tip to help removing them.  Spoon the sauce over the top and garnish with chopped parsley if desired.  Serve at once.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

810 cals., 75.1g fat, 6.25g carbs, 0.85g fiber, 5.4g NET CARBS, 29.15g protein, 870 mg sodium

Since you may use different pan, I am providing the numbers for the entire recipe below.  Simply divide these numbers by the number of portions you made to get the values for one of YOUR servings.

ENTIRE RECIPE CONTAINS:

1621 calories, 150.2g fat, 12.5g carbs, 1.7g fiber, 10.8g net carbs, 58.3g protein, 1740 mg sodium

This lovely-tasting herb blend is common throughout the Middle East.  It is used both raw, mixed with olive oil for a pita bread dip as well as with olive oil atop hummus.  It is also sprinkled on roasted or grilled chicken, grilled fish, or grilled lamb.  I have even used it myself over roasted root vegetables like carrots and parsnips!  WE love the earthy herb flavor profile.  It is all herbs and spices, with some toasted sesame seeds, so it does have carbs, but not many.  This recipe is suitable once you reach the nuts and seeds rung of the Atkins carb re-introduction ladder.  Keto, Primal and Paleo followers can also enjoy this flavorful condiment.

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.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php. If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

1 tsp. dried marjoram

Shown as a pita bread dip.

2 T. dried oregano leaves

3 T. sumac

1 T. toasted sesame seeds

2 T. dried thyme leaves

1 tsp. sea salt (optional)

½ tsp. Aleppo pepper (optional)

2 tsp. onion powder

DIRECTIONS:  Toast sesame seeds over medium-high heat in a non-stick skillet or in your oven.  Watch them closely to not over brown.  Remove and pour them onto a paper plate or into a jar (that has a lid).  Add all remaining ingredients and stir/shake well.  Store in a lidded jar in your spice rack.  Will keep as long as the sesame seeds keep, or about a month or so.  Add 1 T. to ¼ c. extra virgin olive oil for a pita bread dip or to use on hummus.  If using on grilled/roasted meats, coat meat surface with olive oil and sprinkle on 1 T. or the spice mixture and cook meat as usual until properly done.

NUTRITIONAL INFO:  Makes about ½ cup, or 8 tablespoons.  1 T. contains:

26 cals, 1.51g fat, 3.07g carbs, 1.68g fiber, 1.39g NET CARBS, 0.98g protein, 350 mg sodium (salt can be omitted and added at table).

0031

Yum!!!!!

It’s what’s for dinner tonight!  This simple baked chicken recipe delicious and a wonderful choice when you don’t feel much like cooking. Those are the nights I tend to bake chicken as simply as possible.  The seasoning flavor profile is subtle here and once you try it, you’ll be baking this bird again.  I usually serve this tasty dish with an avocado/green salad and ½ roasted sweet potato.  This recipe is suitable for all phases of Atkins, Keto diets and also for Paleo-Primal diners.  Clarify the butter if you follow a Paleo diet.

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famed low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection. Even a few of my recipes are there! Order your set of cookbooks (also available individually) TODAY from Amazon or here: http://amongfriends.us/order.php

If you’ve already purchased a copy, I sure would appreciate your taking a moment to stop by and leave a review of any recipe you’ve tried:  https://www.amazon.com/Atkins-friendly-Wheat-free-Sugar-free-Gluten-free-Cookbooks/dp/099829974X/ref=sr_1_1?s=books&ie=UTF8&qid=1523112817&sr=1-1&keywords=Low-Carbing+Among+Friends+Volume-8

INGREDIENTS:

1 whole chicken, butterflied

4 T. unsalted butter, melted

½ tsp. guajillo chile powder (or 1 seeded, ground whole dried guajillo chile)

¼ tsp. smoky chipotle powder (or 1 rinsed, seeded & mashed/minced canned chipotle in adobo sauce)

¼ tsp. garlic powder

¼ tsp. onion powder

Dash of salt

DIRECTIONS:  Preheat oven to 450º.  Cut up the back of the chicken (butterfly or spatchcock).  Melt the butter in your baking pan (I prefer metal pans for roasting meats) and brush over all chicken surfaces.  Mix the spices in a small saucer or paper plate and sprinkle over the chicken.  Sprinkle with a dash of salt to facilitate browning.  Pop pan in the oven and in 15 minutes, take it out.  Using a brush, baste the chicken with the melted butter.  Return to the oven and bake at 450º for around 20 minutes.  Remove and lower heat to 350º.  Baste again with buttery pan juices and return to hot oven.  Bake an additional 30 minutes or until a meat thermometer stuck into the leg/thigh joint and breast reads internal temp of 170º.  Baste one last time with pan juices and serve with a nice guacamole or green salad and/or your favorite, low-carb vegetable(s).

NUTRITIONAL INFO:  I will provide the nutritional info for 1/10th of the basting marinade as I get 10 pieces of chicken from a whole bird.  Bear in mind the pan juices are not all consumed, but there is no other way to break this down as it is dependent upon how much of those you actually eat.  You will need to add in the info for the specific piece(s) of chicken eaten.

Makes 8-10 servings; One serving contains: (does not include the particular pieces of chicken each person eats.  Add meat values to these baste numbers)

46.3 cals, 5.1g fat, 0.31g carbs, 0.08g fiber, 0.23g NET CARBS (sauce alone), 0.07g protein, trace sodium

Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe of Low Carb Yum’s I saw here at Sugar Free Low Carb Recipes.  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener of choice to equal ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories, 12 g  fat, 5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS, 4.24 g  protein, 90 mg sodium

This is one of those concoctions that doesn’t photograph too well, but it sure tasted good!  I had a small piece of smoked sausage leftover in the fridge I wanted to use up for our lunch today and this is what I came up with.  I went kind of light on spices, but it still had a distinct, yummy Mexican flair from the chili powder and cumin.  We both enjoyed this and I will make this one again.  It sure went together fast.  This recipe is suitable for all phases of Atkins and other Keto diets.  Primal and Paleo devotees can also enjoy this one!

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 T. bacon grease

2 oz. onion, chopped

6 oz. smoked sausage, sliced

8 oz. zucchini, sliced (I used calaba squash, zucchini’s cousin)

2 oz. red bell pepper, sliced

1 Roma tomato, diced coarsely

1/8 tsp. each chili powder, garlic powder & cumin

½ c. each Monterey Jack and Cheddar cheese

½ c. cilantro, chopped

VARIATION:  Substitute 1/2 lb. ground beef or crumbled breakfast sausage for the smoked sausage and you will have two totally different ways to prepare this dish. 

DIRECTIONS:   Preheat oven to 350º.  Melt bacon grease in skillet over high heat.  Add onion and saute until begins to brown.  Add squash slices and stir-fry until it, too, is beginning to brown.  Add the sausage slices, bell pepper and tomato.  Lower heat and add the spices and stir well.  Saute just a few more minutes and remove from heat.  You can bake/serve in this skillet or you can transfer to a lightly oiled baking dish.  Sprinkle the cilantro and both cheeses evenly on top.  Pop into hot 350º for about 20 minutes or until cheeses are melted and flavors have melded well.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

335 cals, 25.5g fat, 7.83g carbs, 2.1g fiber, 5.73g NET CARBS, 20g protein, 889mg sodium

Oven-FriedEggplant-1

Without pork rinds (not as crunchy)

If you love eggplant like we love eggplant, this method of cooking it will quickly become  a favorite way to prepare it.  I fixed this again for dinner tonight and my husband said no less than 4 times now how good dinner was.  With this recipe, there’s no standing over a skillet of hot grease. This recipe is DELICIOUS, easy and is Atkins Induction friendly as well!  Could you ask for anymore?  It’s quite a bit lower in fat cooked this way, as eggplant will notoriously soak up fat in a skillet like a sponge.  Not that low-carbers worry much about fat intake.  Just sayin’.  🙂  I served this with seared pork chops and a medley of sauteed vegetables that consisted of onion, tomatoes, green beans, leftover roasted cauliflower and boy did they all go well together!

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.  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 DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 12 oz. eggplant

4 T. my homemade mayo

6 T. Parmesan Cheese

¼ tsp. my Seafood Spice Blend (or seasoning of your choice)

VARIATION:  For a crunchier eggplant, use only 3 T. Parmesan and add 2 oz. finely crushed pork rinds.

DIRECTIONS:  Preheat oven to 450º.  Use a non-stick sheet pan or oil your sheet pan with olive oil.  Do not use a glass baking dish or silicone sheet or this won’t crisp up.  Been there; done that.  Trim stem/end off eggplant.  Cut into 1/4″slices.  Mix spice blend, Parmesan and crushed rinds (if using) in a dish or paper plate.   Brush one side of one eggplant slice at a time with mayo.  Coat that side with Parmesan (I use the kind in the can for this recipe) by holding the very edge of the slice over a paper plate with the cheese, dipping and sprinkling the one side, letting excess fall back into the paper plate.  I place the slices cheese-coated side down onto the oiled baking pan.  Then I brush the other sides all at once and sprinkle the remaining cheese/rind mixture carefully onto the slices.  I find this conserves coating for the second sides.  If I just dip the slices into the coating mixture in a paper plate, in invariably  run out of coating EVERY time and have to mix up more!   Bake in a hot oven (450º) for about 10 minutes, until nicely browned on bottoms.  Flip the pieces over and bake 10 more minutes.

NUTRITIONAL INFO: Serves 4, each serving contains:

183 calories, 15 g  fat, 5.5 g  carbs, 2.9 g  fiber, 2.6 g  NET CARBS, 8 g  protein, 121 mg  sodium

I just love roasted vegetables and this combination is a new one for me.  First time I’ve roasted cauliflower.  Very tasty!  Not sure it’s my personal favorite way to have cauliflower, but it was certainly delicious.  I know many just rave about roasted cauliflower, so this recipe should be their cup of tea.  And it’s so easy.  The luscious, garlic-y aroma from the kitchen while it bakes really gets your appetite going!  This recipe is suitable for all phases of Atkins, Keto diets and Primal/Paleo as well.

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:

6 pieces of chicken, your choice (1 lg. breast, halved, 2 drumsticks, 2 thighs)

2 large plum tomatoes, cut in wedges

6 large flowerets cauliflower (I used 1 small head cut in 6 pieces)

4 oz. yellow onion, sliced lengthwise

6 cloves garlic, chopped coarsely

½ tsp. oregano leaves, dried, crushed

1/8 tsp. coarse black pepper

¼ c. extra virgin olive oil

OPTIONAL:  Juice of 1 small lemon

DIRECTIONS: Preheat oven to 375º.  I actually roasted mine on “convection/roast”.  Place chicken pieces on large baking pan with space between the pieces.  Place tomato wedges between the chicken pieces.  Add the cauliflower chunks evenly in the pan.  Finally poke the garlic between items.  Lay the slices of onion among and on top of the meat pieces.  You want a few of those to brown off while cooking, for the rich flavor they will acquire in browning.  Drizzle the olive oil and lemon juice (if using) evenly over everything in the pan.  Sprinkle evenly with the pepper and oregano.  Pop pan into 350º oven and bake/roast for about 1 hour – 1hr. 10 minutes or until chicken pieces are fully done.  If you’ll make a cut into the thickest parts of the chicken pieces, they will cook faster and take only around 45 minutes.  Ovens vary, so keep and eye out and lower temperature to 350º if you think the food is browning too much way before the meat is done.  Remove and serve with a fresh green salad topped with an Italian or Greek dressing.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

385 cals., 39g fat if all pan juices consumed (unlikely), 8.46g carbs, 1.93g fiber, 6.53g NET CARBS, 43g protein, 610 mg sodium

 

Shrimp "Crowned" Swai with Creamy Cauliflower

This delightful seafood dinner was just one of those incredibly successful uses of a dab of some leftovers in the refrigerator.   You’ve had those, too, I’m sure.  My husband calls me the Queen of Leftovers!  I had a little leftover Smoked Gouda Cauliflower , exactly 1 c. to be exact.  It was right at eye level in my refrigerator today, sitting beside the two fish filets and bag of shrimp I thawed for dinner.  I had yet to decide how to prepare my fish and shrimp this evening.   I just DO NOT like storing leftovers more than 2 days.  Thus, this idea “hatched” and what a tasty “egg” it turned out to be!  I decided to serve it atop a bed of sauteed fresh spinach, but that didn’t have great flavor impact on the final dish, so I’d say the bed of spinach is purely optional here.  But since that’s how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below.  This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy.  This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for my Paleo readers!

INGREDIENTS:

2   6-oz. filets of mild fish of your choice

12 medium shrimp, peeled, de-veined, tails left on for visual impact

5 oz. raw spinach

1 T. bacon grease

2 T. butter

1 clove garlic, minced

1 T. lemon juice

1 c. cooked cauliflower, drained and slightly mashed with a fork

1 oz. each cream cheese (softened) and Smoked Gouda (grated)

1/8 tsp. my Seafood Spice Blend

2 tsp. parsley, chopped (for garnish)

DIRECTIONS:  Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt.  With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used).  In another small baking pan, melt the rest of the butter in your oven.  Remove, add minced garlic and Seafood spice Blend to the butter and stir.  Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350º. In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted.  Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets.  Lay a fish filet atop each batch of spinach.  Cook cauliflower until tender.  Drain and stir softened cream cheese and Smoked Gouda into hot cauliflower.  Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish).  Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above. Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in.  Stir and drizzle over each serving.  Pop into 350º oven for about 20-30 minutes or until fish is opaque.  Shrimp should be beautifully golden now.  Remove from oven, garnish with the chopped parsley and ENJOY!  I served with a nice green salad.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

435 calories, 31.6 g  fat, 7.6 g  carbs, 2.8 g  fiber, 4.8 g  NET CARBS, 34.1 g  protein

Click to enlarge (shown with my Balsamic Vinaigrette)

Grilled Chicken Green Salad (shown with my Balsamic Vinaigrette)

The light and delicious salad shown above makes a complete meal.  I’ve eaten it both for lunch or dinner.   It’s one of my favorite ways to use 1-2 pieces of leftover grilled chicken if that doesn’t go into a sandwich first.  I like to have my husband grill a few extra pieces of chicken and freeze for a quick thaw and quick lunch like this.  I remembered today I still had a char-grilled chicken breast in my freezer and decided to thaw and slice it to have atop our salads.  We both love smoked meats, and to go on green salads……well how can you go wrong?  A very nice and easy meal, this one!   This salad can easily help you stay within your carb limits!  This salad is suitable for all phases of Atkins, Keto diets and Primal-Paleo consumption as well.

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

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2½-3 c. loosely packed mixed salad greens of your choosing (enough to fill a dinner plate nicely)

¼ small carrot, sliced thinly (optional)

5 thin slices cucumber

3 cherry tomatoes, sliced in halves

3 oz. grilled chicken breast, sliced thin (I leave the skin on)

1½ T. my Balsamic Vinaigrette

DIRECTIONS:  Cut up and plate the salad greens, carrot, tomatoes and cucumbers.  Slice and add the grilled chicken.  Top with the dressing and serve.  ENJOY!

NUTRITIONAL INFO:  Makes salad for 1 person.  This salad contains:

329 cals., 20.2g fat 8.9g carbs, 4.1g fiber, 4.8g NET CARBS (3.6 if you omit carrot), 25.7g  protein, 356 mg sodium

This fun creation was so easy!!  You could even let your children help you grow THIS flower!    And it tastes as good as it looks!  It was ready in about 30 minutes (if you cut your zucchini very thin), start to finish, as I keep a recipe of my pesto sauce made up in the fridge at all times.  Life is just so much easier when you keep stuff made ahead.  This recipe is only  Induction friendly if you leave the nuts out of the pesto sauce.

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:

9-10 oz. zucchini, sliced VERY thin

3 T. pesto sauce (or commercial pesto sauce)

6 T. grated Parmesan cheese

1/3 plum tomato

Dash each salt and black pepper

¼ tsp. dried, crushed oregano leaf (or 1 tsp. fresh chopped)

1 T. olive oil (a little more if using thicker, commercial pesto sauce)

DIRECTIONS:  Preheat oven to 350º.  Grease a shallow round baking dish or pie plate with a film of olive oil.  First, slice the zucchini very thin (I used a Rival slicer on the thinnest setting).  I had a very long zucchini, so I had to cut mine in half to get slices the right length for my ceramic quiche dish.  After thinly slicing all the zucchini, pull out the prettiest, rounded-end slices for the top layer.  After all, you’re striving for a pretty flower!  🙂  Fan out a single (about 1/3 of the slices), slightly overlapping layer of zucchini in a circular fashion. radiating from the center to make the first or bottom layer of “petals” of your zucchini “flower”.   See the picture for what I’m trying to describe here.  Dot with 1 T. of the pesto thinly over this layer.  Next sprinkle with 2T. of Parmesan, salt, pepper and oregano. Now fan another layer of zucchini slices for your second layer, fanning out the outer ends a bit.  Dot with another 1T. of pesto sauce and follow with a  sprinkle on 2T. of Parmesan, salt, pepper and oregano.  Lay the final layer of “petals” of zucchini prettily in a similar fan fashion.  Sprinkle with the remaining Parmesan, salt, pepper and oregano. Strategically place the tomato slice in the middle for your flower’s centerpiece.  Drizzle the 1T. olive oil all over the final flower petals and pop into 350º oven for about 20-30 minutes or until zucchini is tender at the thickest/tallest center area when you insert a sharp knife point.  Serve at once with your favorite baked or broiled meat or fish entree.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

147.25 calories, 13.45g  fat, 3.05g  carbs, 1.05g  fiber, 2.0g. NET CARBS, 5.1g  protein, 162 mg sodium

Haven’t made my hubby a true omelet in ages, so I whipped him up one this morning.  Had 4 slices of bacon left in my package and decided to go for simple, only adding green onion to the mix.  It was delicious and he was most pleased.  I’m not so fond of omelets as they are a lot more difficult to cook than simple scrambled eggs.  But for some reason, the hubs thinks they are better.  Problem for me is that in order to get all the egg fully cooked in the middle, you tend to have to overcook the egg surfaces that touch the pan.  I don’t like either issue if things go wrong.  But today’s omelet got done in the middle without terribly overcooking the outside.  This omelet is suitable for all phases of Atkins and other Keto diets.  It is also suitable for Paleo or Primal programs.

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:

4 extra-large eggs, beaten

4 thick slices bacon, chopped

1/3 c. green onion, chopped

DIRECTIONS:  Beat the eggs in a small bowl and set aside.  Coarsely chop the bacon and onion and have at the ready.  Brown bacon over medium-high heat in a non-stick skillet.  Drain off most of the grease.  Add the onion and stir-fry the two together for a minute.  Spread the mixture out evenly in the pan and lower heat to medium.  Pour the egg mixture evenly over the bacon in the skillet.  Do not disturb the mixture.  As the eggs begin to cook on the bottom, tilting the skillet as you work, lift the edges of the “pancake” gently with your spatula to allow the raw eggs to roll underneath the cooked part of the pancake.  Repeat this around the edges of the “pancake” until all raw egg appears to have rolled underneath fro proper cooking.   Lightly scrape off any remaining raw egg with your spatula and let it get underneath to be sure it is all cooked properly.  Gently fold over about 1/2 of the pancake onto the other side with your spatula.  Cook 1 minute or so.  Gently flip the entire omelet over to insure any exposed, raw wet egg will get cooked.  Leave the finished omelet in this position for about 1-2 minutes.  Finally tip the skillet over your warmed platter and slide the omelet onto it.  TIP:  I hold the platter under very hot, running tap water a few seconds and dry off rather than heat in an oven.  The above photo uses a huge plate and is actually TWO servings.  I simply took the photo before cutting the omelet in half.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

251 calories, 19 g fat, 2.1 g carbs, 0.45 g fiber, 1.55 g NET CARBS, 20 g protein, 358 mg sodium

 

Middle Eastern Cornish Hens

Up until now, I have only used my Baharat spice in braised chicken dishes, braised beef and braised lamb.  Tonight for dinner, I decided to cook my Cornish game hens using this popular allspice/cinnamon blend.  Did these ever come out tasty!   I ashamedly admit we ate every morsel, skin and all.  If you can’t get Aleppo Pepper (I order mine from Penzey’s Spices on-line), you can substitute dried Mexican ancho peppers.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS. Volume 8, our latest edition, Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in this latest volume. You can order yours from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased Volume 8, please take a moment and drop by the our Amazon page to leave your personal review:)

INGREDIENTS:

2    1-1¼ pound Cornish game hens

4 T. unsalted butter  (use less if you need to cut calories)

1 tsp. my homemade Baharat Spice Blend

½ tsp. Aleppo pepper  (or dried ancho pepper)

1/4 tsp. onion powder

Optional:  1/2 tsp. sumac (if available)

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a saucer in the microwave.  Stir in the spices to mix well.  Split the hens in half up the back bone with a knife or kitchen shears.  This technique is referred t as spatchcocking or butterflying the bird.   Place the hens, pressed down and spread out on a baking rack that is set down into a baking/broiler pan.  Using a brush, baste the hens well with the spice-butter mixture.  Pop pan into 350º oven and bake for 1 hour.  Turn up oven to 375º and continue to roast for about 10-15 more minutes to brown the skin.   Watch them as ovens can vary.  When a meat thermometer poked in the center of the breast meat reads 165º they should be properly cooked.  Remove from oven and serve 1/2 hen to each person (men may want a whole bird).  This should pair nicely with any side dishes you like.  I served it with a saute of spinach and Kale and my Iranian Mint Cucumber Salad.

NUTRITIONAL INFO:   Makes 4 servings (½ hen per person), each contains:

501 calories, 39.3 g fat, 0.62 g carbs, 2.50 g fiber, 2.12 g NET CARBS, 34.1 g protein, 347 mg sodium

Click to enlarge

Honestly, the wonderful flavor profile of Sriracha sauce mixed with butter just never ceases to amaze me.  For years, when I’d eat in an Asian restaurant that had a bottle of Sriracha sauce on the table, I wouldn’t touch the stuff.  Don’t like my food too HOT!!!  I was just sure it would be too hot for me.  When I would see it in the Asian foods aisle of my grocery store, I was never tempted to buy it. Well, taste buds obviously change.  Once I finally tasted the stuff, mixed with pure butter……..that was pure heaven for me.  Somewhat different from the Sambal Oelek chili sauce I’ve been using over the years.  Sriracha has a bit of sugar in it, but what it brings to the final dish is worth the 1.5 carbs one pays for that sugar in my opinion.

This is grilling season!  Tonight we grilled some voluptuously-meaty pork country ribs and once again, this tasty sauce with butter did not disappoint.  These ribs came out amazingly moist and DELICIOUS!  Perhaps the best pork ribs I’ve ever made!  Hubby grilled them to perfection with some soaked hickory chips added to the fire.

This recipe would be equally good on grilled lamb, chicken,  or seafood.  It is acceptable for all phases of Atkins and Primal-Paleo food plans as well.  Although this recipe is just for 4 ribs (half a package) you can double it for a full package of 8 ribs.

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:

4 meaty pork country ribs  (approximate yield was 6 oz. meat + fat per rib)

½ stick unsalted butter, melted (4 oz.)

1/8 tsp. garlic powder

3/4 tsp. homemade Montreal Steak Seasoning

2 T. Sriracha Chili Sauce

DIRECTIONS:  Melt the butter in a saucepan over low heat.  Pour the butter into a bowl large enough to hold the ribs.  Measure the remaining ingredients into the bowl.  Stir well.  Place ribs into the bowl and toss to coat with the mixture.  Cover and place in the fridge for about 1 hour.  When ready to cook the meat, prepare a charcoal fire in your grill. When the coals are hot, place ribs on the fire and slow cook the ribs for about 30 minutes on a side or until done.  While they are cooking, scrape the marinade left in the bowl into your saucepan and heat to cook off any raw meat juices.  Add more butter if needed/desired for adding to meat at table.  When the meat is done, take it up onto your serving platter and baste with the remaining butter sauce.  Serve at once with your favorite side dishes or salad.

NUTRITIONAL INFO:  Numbers below assume that all sauce is consumed and approximately 6 oz. edible meat is on each rib (serving=1rib).  Each serving will contain approximately:

530 calories, 37 g  fat, 1.72 g  carbs, 0 g  fiber, 1.72 g  NET CARBS, 45.4 g  protein

Chicken in Shawarma Cream SauceThis moist, delicious, quick dinner was all that I hoped it would be.  I seared off butterflied chicken breasts in butter and made a delicious sauce of a cream reduction of a mixture of cream and homemade mayonnaise along with some of my tasty Shawarma Spice Blend.  This simple recipe is perfect for a week night when you’re tired from a hard day at work.  But it would be good enough to serve guests as well!  And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

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 brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to de-glaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

NUTRITIONAL INFO:    Makes 4 servings, each contains (using 10-oz breasts):

385 calories, 31 g fat, 1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS, 26 g protein, 374 mg sodium

 

 

Click to enlarge

        Tomato Mushroom Salad

This Atkins Induction, Keto and Primal-Paleo friendly salad is ever so good and colorful, too!  I just love this stuff!

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:

3 T. olive oil

1 portobello mushroom, cut into ¾” dice

2 Roma tomatoes, seeded and chopped large

10 black olives, cut into halves or thirds

2 fresh basil leaves chopped

¼ c. green onion, chopped

1 tsp. yellow onion, chopped

1 T. balsamic vinegar

1 clove minced garlic

Sprinkle of black pepper and salt

VARIATION:  Add a little crumbled feta cheese on top.

DIRECTIONS: Saute cubed mushroom in olive oil with shallots and green onion.  Remove when mushroom is done and cool.  Add other ingredients and stir well.  Chill 30 minutes or so before serving.  Would also be nice to served in a lettuce leaf.

NUTRITIONAL INFO: Makes 2 servings, each containing:

251 calories, 23 g fat, 10.7 g  carbs, 3.1 g fiber, 7.6 NET CARBS, 3.75 g  protein, 190 mg sodium

curried-meat-balls-and-cauliflowerMy husband wanted something “Indian” for dinner tonight.  I had thawed a pound of ground pork and also had half a pound of lean ground beef in the fridge.  We both love those tiny meatballs that appear on Indian restaurant buffet tables, so I decided to give them a stab and see what I ended up with.  Using what veggies I had on hand, this was the final dish and brother was it ever good!  Not at all spicy, so double the jalapeno if you’re into spicy, or add a dash of cayenne pepper.  For the non-low-carbers at the table, this would be delicious served with basmati rice, but it was pretty darn good just as is, quite honestly.  This dish is suitable for all phases of Atkins, Keto diets, and would be OK for Primal-Paleo using coconut milk for the cream.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½ medium head cauliflower, cut into flowerettes

1 lb. lean ground pork

½ lb. lean ground beef

1 egg, beaten

2 oz. raw onion

2 cloves garlic

2 tsp. ground ginger root

1 tsp,. total Garam Masala

1 jalapeno, seeded and coarsely chopped (use 2 for spicier dish)

¼ c. cilantro for meat

¼ tsp. ground turmeric

¼ tsp. salt

2 plum tomatoes, coarsely chopped

½ c. cream + ½ c. water (use coconut milk for Paleo/dairy-free version)

1-2 T. more chopped cilantro for sauce

Dash curry powder

2 T. coconut or olive oil for browning meatballs stove-top (or bake them on non-stick pan)

VARIATION:  Add ¼-½ tsp. crushed dried mint to meat mixture (or 6 fresh leaves chopped).  you can also use ground lamb in this recipe for a more intense meat flavor.

DIRECTIONS:  Cut up cauliflower and partially cook in boiling water until just half tender.  You want it under-cooked as it will cook more once in your skillet sauce.  Drain and set aside for now.

In a food processor, pulse to a smooth mixture both meats, the egg, onion, garlic, ginger, jalapeno, ¼ c. cilantro, turmeric, salt and ½ tsp. of the Garam Masala spice blend.  Heat coconut oil in a large skillet over medium-high heat (medium if not using a non-stick pan).  You can also bake the meatballs if you prefer to eliminate the need for any coconut oil (for about 20 minutes at 350º).  Form into twenty 1½” meatballs. Brown them rotating gently as they brown.  Spoon/drain off excess grease, if any.

When meatballs are nice an golden and almost done through, add the cream and water to the pan.  Using a silicone spatula, scrape up any brown bits off the pan so it will make the sauce richer.  Add chopped tomato, the final bit of the cilantro (and dried mint if using), dash curry powder and the rest of the Garam Masala spice.  Gently stir in the cauliflower chunks, coating each with sauce.  Simmer on low heat until thick to allow flavors to meld together nicely.  If the sauce is not thick enough for your taste, dust with the tiniest dusting of xanthan gum or your preferred thickener.  Work it into the sauce with your spatula until it has done a proper thickening job.  It will not take much at all.

NUTRITIONAL INFO:  Makes 5 servings (4 meatballs each with 1/4 cauli/sauce mixture).  Each serving contains:

428 calories, 33 g fat, 9.36 g carbs, 3.64 g fiber, 5.72 g NET CARBS, 25.5 g protein, 258 mg sodium

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”.

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.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

 

Chickenanddumplings

Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  If you make Oopsie Rolls often (also called Revolution Rolls, or Cloud Bread), this recipe is great made with them!.  Nice quick and hearty dish to feed your family on a week night.  Since I haven’t been on Induction in years, I forget how good this simple dish is, so I thought I’d re-post this Induction-suitable recipe for those just starting out on their low-carb Atkins (or other Keto) weight-loss journey.  I think this is one of my better uses of the famous Oopsie Rolls.  I am always astounded the “dumplings” hold up to 15-20 minutes of broth simmering!  I guess it’s the high egg content of the Oopsie Rolls that is just perfect for this application.  You can also cut these “dumplings” up smaller pieces for adding to your other favorite soups and stews.  a nice recipe to have in your kitchen recipe box.  🙂

INGREDIENTS:

1 chicken breast (large, about 8 oz.)

2 c. homemade (plus enough water to cover chicken if needed)

3 drops yellow food coloring (optional, but I like chicken broth to look yellow)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube (optional)

Dash black pepper

2 Oopsie Rolls (click link for that recipe’s instructions)

¼-½ tsp. xanthan gum to thicken

DIRECTIONS: Make the Oppsie rolls per instructions at link above.  Set aside to cool.  Cut chicken breast in half for two servings.  Place in small stew pot.  Cover with all remaining ingredients except Oopsie Rolls and xanthan gum.  Bring to a boil, lower to a gentle simmer and cook for 30 minutes.

Cut rolls into “dumpling” size you like and drop into broth.  Continue to simmer for 15-20 more minutes.  Do not disturb with spoon too much and the “dumplings” will not fall apart at all.  Right before serving, dust xanthan gum over surface and gently stir, waiting between successive dustings to allow it to thicken to see if more is needed.  You do NOT want to use too much xanthan gum or the resulting broth can get a slippery, gelatinous texture.  When you get to the desired thickness, remove from heat and serve.

NUTRITIONAL INFO: Makes 2 servings, each contains:

350 calories, 16.2 g  fat, 5.9 g  carbs, 3.5 g  fiber, 2.4 g  NET CARBS, 41.5 g  protein, 1500 mg sodium

scallops002

I buy beautiful, HUGE 3″ sea scallops (reason for cook times below) at Sam’s during the holidays so I have some to cook this way throughout the year.   If you are fortunate enough to leave near the coast, by all means, use fresh scallops.  Be sure to adjust cook times for smaller scallops.  As written, this recipe is unacceptable for Induction.  But if you leave out the wine, it is Induction friendly!    The nutritional info below reflects the inclusion of the wine.

INGREDIENTS:

16 sea scallops, approximately 3″ in diameter

2 T. unsalted butter for sautéing

2 T. more butter for sauce

1/3 c. finely chopped parsley

1 lg. clove minced garlic

1 oz. lemon juice (fresh)

¼ c. dry white wine (omit or use chicken broth if on Induction)

DIRECTIONS: Preheat oven to 400º.  Melt 2 T. butter in non-stick 14″ skillet over high heat.  Sear only 4 scallops for 3 minutes on a side (less, of course, for smaller scallops).  Do not crowd pan with more than 4 at a time or the juice they bleed out will cause them to simmer rather than sear.  Remove to a plate temporarily.  Repeat until all scallops are seared.   Replace all scallops in pan and pop into preheated oven for 10 minutes (less for small scallops).  Remove scallops to plate and put skillet on medium flame atop stove.  Add the 2 additional tablespoons of butter, lemon juice, parsley, garlic and wine.  Simmer 2 minutes longer,  add scallops back and serve with a nice green salad or your favorite green vegetable.

NUTRITIONAL INFO: Makes 4 servings (4 scallops per serving).  Each serving has:

257.5 calories, 18.6g fat, 8.33g carbs (yes, scallops have carbs!) 0.55g fiber, 7.78g  NET CARBS, 12g  protein, 339 mg sodium

Click to enlarge

I love tandoori chicken so much and there are so many recipes out there for the spice blends for it, I never tire of trying new ones!  This one is my latest experiment.  It was a recipe I found in a magazine a long time ago and finally got around to making it, with a couple of modifications.  If you bake this recipe in your oven, rather than grilling over charcoal, I like to put some sliced onions in the bottom of the pan with some olive oil the last half hour of baking and de-glazed the pan brown bits with some water over stove-top burner on low for a nice sauce.    This can also be done with regular cut-up chicken pieces or just wings (which will cook much faster!).   To be more traditional, if your way of eating allows it, add 2-3 drops of food coloring to the marinate, for the traditional red hue in the picture, but this step is optional.  This is not necessary for the flavor to be spot on.

This chicken pairs nicely with Indian Creamed Spinach (Saag Paneer) and my Indian Cauliflower.

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!

INGREDIENTS:

2 Cornish hens (about 1¼ lb. each) or 8 cut pieces of chicken

½ tsp. cayenne pepper

1/8 tsp. salt (optional but included in stats below)

Pinch black pepper

1 T. fresh lime juice

½ c. sour cream or plain yogurt

1 large clove minced garlic

1 tsp. minced fresh ginger

¼ medium onion, chopped

½ tsp. cumin seed (or ¼ tsp. ground)

½ tsp. ground turmeric

DIRECTIONS:  Split the Cornish hens into halves or cut up 4 of your desired whole chicken pieces.  You can skin the chicken if you like, but I never do.  I LIKE the skin!  Poke holes randomly in the skin, piercing through into the flesh as well.  Mix salt, pepper and cayenne with lime juice and rub onto the pieces of meat.   Set aside while you do the next step.

In a blender or food processor, puree the yogurt, garlic, ginger, onion,  and remaining spices.  Add optional 2-3 drops red food coloring (if using). Spoon into gallon plastic zip bag and add chicken to the bag.  Zip bag and mix to coat meat pieces by manipulating with your hands.  Refrigerate for 6-8 hours, manipulating occasionally during this period.

Tandoori Chicken, in India, is cooked in a Tandoori clay oven, which I certainly do not have.  However a medium-hot charcoal fire will do nicely.  But if neither is available, preheat your indoor oven to 400º.  Place hen quarters skin up onto grill surface or on a rack in a roasting pan.  Brush or spoon the yogurt marinate evenly over the pieces of meat.  Depending on your charcoal fire, distance from coals to meat, or your oven accuracy, size of birds…….these hens will take about 45 minutes to get done.  Test the thigh joints for internal temp of 180º on a meat thermometer or until juices are clear and not pink.

NUTRITIONAL INFO: Serves 4, each serving contains:

381 calories, 23.4 g  fat, 9.2 g  carbs, 0.4 g  fiber, 8.8 g  NET CARBS, 31.83 g  protein, 377 mg  sodium

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. 🙂  There are recipes on the internet for making this cheese at home, too.  That’s just too much trouble for me to go down that road.  🙂  You’ll love how easy this dish is to make once you’ve made a batch of my garam masala spice blend.  This dish is Atkins Induction friendly and suitable for other Keto diets as well.

INGREDIENTS: 

2 T. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes or queso fresco are good substitutes)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet until tender.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer.  I like to next pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked off.   Great with grilled kebab, chicken or fish.  ENJOY!!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories, 16.4 g  fat, 7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS, 197 g  sodium

This tasty creation was simple yet had a very sophisticated sauce we both just loved.  This dinner can be ready in about 45 minutes and really delivers on flavor.  If still on Atkins Induction, you will have to omit the wine.  Paleo followers will want to use coconut milk in lieu of the cream.  This is suited, as written, for all other phases of Atkins and Keto diets if this will fit your daily nutritional 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! 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/holiday gifts!

INGREDIENTS:

1 lb. pork chops or steaks, cut into 3 portions, deboned

2 thick slices bacon (2.5 oz), chopped

3/4 c. parsley, chopped

½ c. mushrooms, canned with liquid

¼ tsp. coarse black pepper

4 oz. white wine (I used Chardonay)

3/4 c. heavy cream

¼ tsp. onion powder

DIRECTIONS:   Brown bacon over high and remove to paper towel.  Debone pork and pound with a meat tenderizer.  Lightly pepper the pork pieces and brown in bacon fat in skillet over high heat.  Remove meat to a plate.  Lower heat to medium and add back the bacon to the skillet.  Chop and add the parsley to pan.  Also add in mushrooms (with juice from can), wine, rest of black pepper and onion powder.  Simmer sauce on low heat until it begins to thicken a bit (about 5 minutes).  Set browned pork on top of sauce in skillet and lower heat to lowest setting possible.  Cook until meat is done or around 15-20 inutes.  Plate and with your favorite veggie side, spooning 1/3 of the parsley-mushroom-bacon sauce over each portion.

NUTRITIONAL INFORMATION:   Makes 3 servings, each contains:

733 calories, 54 g fat, 5.23 g carbs, 1.16 g fiber, 4.o7 g NET CARBS, 47.3 g protein, 940 mg sodium.

Click to enlarge

I did my broiled tomatoes a bit different last time.  I added some of my homemade shawarma mayo in lieu of the crushed pork rinds on top.  Came out VERY tasty this way!  This dish is nice with baked or broiled seafood and it pairs nicely with grilled steak.  This recipe is also good cooked on top of a bed of fresh spinach that was first sauteed in butter, for an even more nutrient-dense  dish!

VARIATION:  Omit the mayo and spice blend, sprinkle some oregano and crushed pork rinds on the tops before baking for an Italian version.

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 large Roma tomatoes (or 5 small), sliced 1/2″ thick

¼ c. my homemade mayo

½ tsp. Shawarma Spice Blend

1/3 c. green onion, finely chopped

¼ c. grated Parmesan cheese

Pinch salt and black pepper

2 tsp. olive oil (to grease pan)

DIRECTIONS: Slice tomatoes about ½” thick.  Place on non-stick pan oiled with the 2 tsp. olive oil.  These tend to stick badly, even on Teflon, thus the oil.  Next, stir the spice blend into the mayo and brush each slice with seasoned mayo.   Sprinkle with salt and black pepper.   Next sprinkle the chopped green onion over all.  Finish with the Parmesan cheese.  Broil until bubbly and browning or bake at 350º for about 20 minutes until they begin to get tender.  Don’t cook these too long as the natural sugar tends to make them burn fast.

NUTRITIONAL INFO: Serves 4, each serving contains:

190 calories, 17.7 g  fat, 3.53 g  carbs, 1.28 g  fiber, 2.25 NET CARBS, 7.03 g  protein, 125 mg sodium

 

Chicken in Shawarma Cream SauceThis moist, delicious, quick dinner was all that I hoped it would be.  I seared off butterflied chicken breasts in butter and made a delicious reduction of cream & homemade mayo with a smidge of my tasty Shawarma Spice Blend.  This simple recipe is perfect for a week night when you’re tired from a hard day at work.  But it would be good enough to serve guests as well!  And of course this is suitable for all phases of Atkins, Keto diets, Primal and even Paleo if you sub in coconut milk for the cream.

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 brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

2   8-10-oz.  boneless, skinless chicken breasts, butterflied

2 T. unsalted butter

Dash each coarse black pepper and sea salt

½ c. heavy cream (coconut milk for Paleo version)

1/3  c. homemade mayonnaise

½ tsp. my Shawarma Spice Blend

Water (just a bit, if needed to thin sauce if too thick)

DIRECTIONS:   Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.

Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to de-glaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

NUTRITIONAL INFO:    Makes 4 servings, each contains (using 10-oz breasts):

385 calories, 31 g fat, 1.07 g carbs, 0.30 g fiber, 0.77 g NET CARBS, 26 g protein, 374 mg sodium

 

SofritoDeviledEggs

I’ve found yet another wonderful use for my addictive Sofrito sauce.  Both I and the hubs love these eggs!  They’ll be so nice to have ready made on a plate in the fridge for snacks!  Wonderful for parties as well.  What a great way to use up some of those Easter eggs.  This recipe is OK for all phases of Atkins, Keto diets and Primal as well.  Paleo folks will want to omit the Ranch dressing.

INGREDIENTS:

6 large eggs, hard-boiled, peeled and neatly cut in half

2 T. my Homemade Mayonnaise

1 tsp. my Ranch Buttermilk Dressing (or dash onion and garlic powder)

1 T. my Sofrito

1/4 tsp. wine vinegar (or 1/4 tsp. Dijon mustard)

OPTIONAL:  1/8 tsp. cayenne pepper for a little “bite”

DIRECTIONS:  Boil, chill, and peel eggs as you do normally.  Slice neatly into halves. With a knife point, tip the yolk part onto a paper plate. Set the whites onto your serving platter for now.     To the egg yolks add the mayo, the Ranch dressing, the Sofrito and wine vinegar.  Mash and blend until smooth with a fork.  Decide if it is stiff enough to pipe. Fill a piping bag with large tip or a quart plastic bag with a 1/4″ hole cut in the corner (or a cookie press with a large decorative tip) and pipe about 1-1½ T. of the filling (in a circular motion) into each egg white half.  You can optionally garnish the plate with chopped parsley or cilantro, and for even more color, 2 cherry tomato halves.

NUTRITIONAL INFO:  Makes 12 deviled egg halves.  Each half contains:

60.33 calories, 5.14 g  fat, 0.38 g carbs, 0.05 g fiber, 0.33 g  NET CARBS, 3.25 g  protein, 51 mg sodium

Montreal Baked ChickenThis Atkins Induction friendly recipe is super easy…..super good!  It has been one of the most popular posts on my blog.  Since I’m making it for dinner tonight, I thought I post it again for those who may have somehow missed this flavor delight.  The secret to the crisp skin is to bake at high heat to start, then lower.  This recipe is Induction friendly and I’m proud to say it also appears in Jennifer Eloff’s Low Carbing Among Friends, Volume 2.  Order any of these cookbooks (set pricing available) from Amazon or our direct order site: http://amongfriends.us/order.php

VARIATION:  A pinch of garlic powder and 1-2 T. Parmesan added to this is very good!

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock)

1 recipe my Montreal BBQ Sauce

DIRECTIONS:   Cut up the chicken (I cut breasts in half, remove back, making 10 pieces) and place pieces in a zipper plastic gallon bag.  Mix up the marinade and add to bag.  Manipulate well with your hands and place in refrigerator for 1 hour.  When ready to cook Preheat oven to 475º.  Place pieces of chicken on metal baking pan large enough the pieces don’t overlap, for best browning.  Bake for 30 minutes.  Remove and baste with juices in the pan.  Lower heat to 350º and continue baking for 20-30 minutes longer.  Time will vary due to size of chicken pieces and of course, ovens will vary.

NUTRITIONAL INFO:    Makes 10 meaty pieces or 5 servings.  It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten.  But to give you a rough idea, each 2-piece serving will have somewhere in the neighborhood of 393 calories, 28 g  fat, .26 g carbs, .1 g fiber, .16 g net carbs, 33.12 g  protein, 642 mg sodium.  Basically, take the nutritional info for the particular piece of chicken and add in the nutritional info for 1T. of the sauce (.16 net carbs) shown on that recipe.

Saag Paneer

We just LOVE creamed spinach!  Especially the kind they serve at Indian restaurants.  I can buy the paneer cheese frozen at a local Indian grocery. 🙂  There are recipes on the internet for making this cheese at home, too.  🙂  This dish is Atkins Induction friendly and suitable for other Keto diets as well.  Paleo and Primal Blueprint followers will want to use coconut milk for the cream and omit the cubes altogether.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Even a few of my recipes are there! Order your set of cookbooks TODAY from Amazon or here:  http://amongfriends.us/order.php

INGREDIENTS:

2 T. butter

2 oz. yellow onion

16 oz. frozen chopped spinach

1 c. water

3 oz. cream cheese

1/3 c. heavy cream

Dash salt and pepper

1 tsp. my Garam Masala spice blend

½ tsp. grated ginger root

½ c. chopped cilantro

½ seeded jalapeno chopped

OPTIONAL:  paneer cheese cubes (tofu cubes are a good substitute)

DIRECTIONS:  Sliver up the onion very thin or chop finely.  Melt butter in skillet and saute onion over medium heat in non-stick skillet.  Add spinach and water, cover and simmer just until spinach is done (about 5 minutes).  Drain off any remaining water.  Now dot the surface with cream cheese and stir in to melt.  Add all spices, ginger, and jalapeno pepper now.  Stir.  Lower heat to lowest setting and add cream.  Simmer uncovered for 2-3 minutes to allow  flavors to blend.  Add cilantro last and simmer 1-2 minutes longer. Sometimes I pop it into a 350º oven for 15 minutes, but that is not actually necessary.  The dish shown in the pic above WAS NOT baked yet.   Great with grilled kebab, chicken or fish.  Mmm Mmm Mmm.  I just love this stuff!

NUTRITIONAL INFO: Makes 4 servings each contains

193 calories, 16.4 g  fat, 7.9 g  carbs, 3.9 g  fiber, 4.0 NET CARBS, 197 g  sodium

Moroccan Chicken

This is one of our favorite ways to have chicken.  It’s a little carb pricey and not doable during Induction due to the prunes.  They really make the dish, so wait until you can prepare this one properly.  🙂    I can only “afford” the carbs  on this dish when I work to keep my breakfast and lunch carb numbers pretty low.  🙂    I used to put 1 oz. of walnuts in this, a common Middle Eastern practice in chicken dishes, but I find they add no flavor so I have dropped them from the recipe in an effort to reduce the carb count.  It is pictured above with the nuts.  You can lower the carb count quite a bit by omitting the prunes as well, but doing so will dramatically change the overall flavor impact for this entree.  On a positive note, the spices alone in this make for a wonderfully unique dish.  This dish is not Induction friendly unless you leave out the prunes, but they add so much to the overall result, do be sure to include them once you get to the fruit rung of OWL.  I have also made this dish substituting dried peaches or dried apricots.  All are a nice compliment to the spices herein. Be sure to read your ingredients label and use only fruits with no added sugar.  Del Monte brand prunes are “virgin” and acceptable.   I actually cooked more pieces of chicken in the batch pictured so I would have leftovers, as this is one of those dishes that gets better each time it is reheated!

INGREDIENTS:

2 T. olive oil

1 chicken breast

2 chicken legs

2 chicken thighs

4 oz. onion, sliced thin

2 cloves minced garlic

3/4 c. chicken broth, low sodium

½ tsp. each coriander, cinnamon, paprika, cumin and black pepper

¼ tsp. cayenne

1 tsp. ground ginger

1 T. tomato paste

5 dried prunes (no added sugar variety), each cut into 4-6 little pieces

DIRECTIONS:  Heat oil in a deep non-stick Dutch oven or a large, deep, non-stick skillet.  Cut breast into two pieces, making a total of 6 medium-size pieces of chicken.  Brown chicken in oil until skin is golden brown.  Drain off excess oil if desired, but its value is included in the nutritional info below, so you may prefer to leave the oil in the pan and reap its nutritional benefits!  Scatter the onion and garlic over the top.  Mix the spices into the chicken broth and pour over the chicken.  Add the tomato paste, nuts and prunes.  Stir well.  Cover and reduce heat to low.  Simmer for about 45-1hr. 30 minutes or until chicken is clearly done (depends on size of chicken pieces).  Uncover and simmer for another 10-15 minutes to reduce and concentrate the juices a bit.  Serve each piece of chicken with some of the cooking broth/fruit/nut mixture spooned over it.  For non-Atkins eaters at the table, this dish is outstanding served over Basmati rice.

NUTRITIONAL INFO: Serves 3 adults, or 2 adults and two children.  Two pieces with sauce contains: These numbers do NOT include the optional walnuts

468 calories, 25.5 g  fat, 14.2 g carbs, 2.7 g  fiber, 11.5 g NET CARBS, 43.8 g  protein, 80 mg. sodium

Strawberry Breakfast Bites

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  Make a batch of these for your honey for Valentine’s Day!  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have.  These were a cinch to make and so good my husband just couldn’t stop.  They are delightful with morning coffee.  Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for most Keto diets.

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini muffin pan slots.  Right is the Nordicware pan I used.

They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 calories, 2.4 g  fat, 1.55 g  carbs, .37 g  fiber, 1.18 g  NET CARBS, 1.67 g protein, 16 mg sodium

chinese-chicken-with-peppers-bokchoyThis colorful dinner creation is simply delicious.  It is quite “light” in flavor yet satisfies my desire for Chinese food.  Once you have all the sauce ingredients handy and the veggies cut up, you can be eating this tasty meal in 15 minutes!  We ate it as is since rice isn’t allowed on a low-carb regimen.  This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well, provided you omit the xanthan gum or use a plan-suitable thickener.

INGREDIENTS:

1 large chicken breast, de-boned and skinned (boil skin & bones for broth), cut into small pieces (mine was huge and yielded 10 oz. meat)

3 T. coconut oil

3 oz. yellow or white onion, sliced in wedges

1 medium carrot, peeled and sliced thin

3 oz. red bell pepper, cut into small pieces

2 cups bokchoy, sliced (keep white & green part separate as you will add to wok separately)

½ c. canned mushrooms, drained  (or 1 cup fresh, sliced)

¼ c. green onion tops, chopped ½”

2 cloves garlic, minced

2 tsp. minced ginger root

1 c. chicken broth  (or rich leftover roasted chicken drippings from your freezer.  I save for Chinese fare)

2 T. low-sodium soy sauce

¼-½ tsp.  Sambal Oelek chili paste  (or ½ tsp. Sriracha sauce)

¼ tsp. xanthan gum or your favorite thickener

OPTIONAL:  Sprinkle of sesame seeds for flare.

DIRECTIONS: In a medium bowl, stir the soy sauce, Sambal Oelek, garlic, ginger root and xanthan gum into the chicken broth/drippings.  Set aside while you do the stir-frying.

Heat a wok over high heat a couple minutes.  Add the cold oil and chicken immediately before the oil heats.  The Chinese cook’s saying is “Hot Wok, Cold Fat”.  This method prevents meat from sticking to the pan. Stir-fry until chicken is no longer pink.  Add the yellow onion and carrots.  Continue stir-frying until they just begin to soften a bit but are still quite firm.   Add red pepper and white stem part of the bokchoy next.  Stir fry until they are just slightly softened.  Add mushrooms and green onion next, stirring a few times.    Lower heat to medium-high and add the sauce to the wok.  Add the bokchoy green leafy part and simmer just long enough for it to go limp, or about 2 minutes.  If using, add sesame seeds and stir once. During this simmer stage, the flavors will co-mingle nicely.  Serve at once.

NUTRITIONAL INFO:   Makes 4 large adult servings, each contains:

250 calories, 13.2 g fat, 9.30 g carbs, 2.92 g fiber, 6.38 g NET CARBS, 25 g protein, 712 mg sodium

Click to enlarge

This is what I cooked for dinner tonight.  I used to order this dish at a restaurant in Yorktown, Virginia while in high school.  We drove 30 miles just to eat there and this dish was the motivation.  The restaurant, Nick’s Seafood Pavilion, operated by a Greek chef and family.  His wife took it over after Nick died.  Sadly, Nick’s Pavilion no longer exists:  http://www.pbase.com/airlinerphotos/image/21276281.  I still fix Nick’s signature dish often at home, using a recipe my parents developed.  Tonight I made it with 1 large lobster tail (9 oz .) and 12 oz. of frozen crawfish.  Man, was it ever good!  My parents version is real close to what we ate so often at Nick’s restaurant.  I cannot have the rice  that is traditionally in this dish anymore as it is so high in carbs.  The original dish had 1 cup of rice (cooked in lobster or shrimp stock) stirred in just before serving.  Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
I get my lobster tails at Sam’s (frozen) but it works just fine in this dish.  I fix this often with just shrimp or a mixture of shrimp and crawfish, but it is best made with  lobster.  I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast and could get fresh Blue Crab).  As is true of most seafood dishes, this one really packs in the nutrients and it is suitable for all phases of Atkins and other Keto diets.
Click to enlarge crawfish version

Crawfish version

If you are not following a low-carb diet:  add 2 c. cooked brown or white rice that you have cooked in seafood stock instead of water (2 c. rice: 4 c. stock).  This step is essential for the best flavor profile in the final dish. Add the rice to the seafood mixture, stir gently and serve!  Mmmm…….this is my all-time favorite seafood dish EVER!  (with the rice, of course).

Many 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 (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (or shrimp, lump crab or any combination)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained

1/3 c. parsley, chopped

¼-½ tsp. cayenne pepper

10 drops Tobasco

½ tsp. ground thyme

Salt to taste at the table, as seafood is often high in sodium

DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender.  Add parsley and pimiento.  Add seafood and remaining seasonings.  Simmer on low heat for 15 minutes only.  For non-Atkins diners, add some cooked rice.  For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices.  (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).

NUTRITIONAL INFO:   Makes 3 servings, each with:

465.7 calories, 33 g  fat, 9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS, 32.3 g  protein, 283 g  sodium

Jicama Fries

Man, I tried these on a whim and they were FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease!  I’ve tried making fries from turnips, eggplant, daikon, rutabaga and all sorts of veggies on my low-carb journey.  But I have to admit, these are really my favorite.  The Seafood Spice blend in the coating takes away the inherent sweet edge jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best results.  Other spices and blends could be substituted in if you prefer.  The coating really browned nicely and stayed crispy even as the fries cooled off!  Even my picky hubby gave these a thumbs up, and at first, he wasn’t even going to taste them!  These are Induction friendly, too!

Some may be tempted to just use spicy/BBQ pork rinds and omitting the seasoning blend in the recipe.  Please bear in mind the flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Be sure you read the ingredients listed if you don’t believe me.  In fact, you should ALWAYS read ingredients listings, for ALL processed foods.  The net carb count just isn’t the whole picture!

You’ll find many more snack recipes you’ll want to try in Jennifer Eloff’s latest best-selling low carb cookbooks.  Check out a sampling of those recipes on their Facebook page.  She and several other very talented chefs have collaborated to present a collection of mouth-watering dishes you’ll want to try.  You can order them at Amazon or here: http://amongfriends.us/order.php

What a Jicama looks like

For those unfamiliar with what jicama is.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood Cajun Spice Blend

Oil to coat baking pan if not using non-stick sheet pan

DIRECTIONS:  Preheat oven to 450º.  Peel and cut jicama into stick shapes.  Place in bowl and brush well with the homemade mayo.  Make certain you haven’t missed any spots or they won’t get coated at those spots. You want total coverage for the pork rinds to adhere to.  Crush the pork rinds in processor/blender.  Add spice blend to crushed pork rinds in a small bowl and stir well.  Now drop mayo-coated jicama (a few at a time) into the seasoned rinds and shake to coat well.   Alternately, you can use a plastic bag and shake them to coat.  Place fries directly on oiled or non-stick metal baking sheet.  A word of experience, DO NOT BAKE THESE ON SILICONE SHEETS, as they will not brown and crisp up properly on the bottom.  I found this out the hard way.  Bake for 10 minutes until tops are nicely browned.  Turn them and bake about 10 more minutes.  They brown best where they actually touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Calories, 11.4 g  fat, 5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS, 11.2 g  protein, 276 g  sodium


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