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Chipotle-Lime Sweet Potatoes

Chipotle-Lime “Sweet Potatoes”

OK, it’s officially close to Thanksgiving now that I have bought 2 sweet potatoes to add to my fresh pumpkin dish that has become a holiday tradition in my house:  Chipotle-Lime “Sweet Potatoes”.  I clipped a high-carb sweet potato recipe out of the Houston Post many years ago, but I low-carbed it by using fresh pumpkin (the whole variety) so that I can now have it without breaking the “carb bank”.  I have personally never been very fond of sweet potatoes as a veggie side, but ever since finding this recipe, I just love them!  I bake this recipe OFTEN, and with a wide variety of meats and seafood!

This is NOT your granny’s sweet potatoes!  Chipotle peppers are highly smoked jalapenos and taste nothing like green jalapeno peppers, in my opinion.  They, in combination with the lime zest, add a most unique “twist” to a popular vegetable more commonly seasoned with orange zest.  My brother, who was an Executive Chef at Top of the Mark in San Francisco at one time, just raved about this dish when I served it to him!  He went on to serve it often to dinner guests  in his own home over the years.  When I can’t get fresh pumpkin, I have been known to use butternut squash in this recipe in a pinch, but in all honesty, it’s not quite as good as the fresh pumpkin.  I tried it one time using acorn squash, and it was a “different animal” altogether, and not one I was terribly fond of.

I find this dish particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, Texas-style BBQ, baked ham and of course that Christmas or Thanksgiving turkey or duck.  The flavor combination of lime, smoky chipotles and maple extract (¼ c. very high carb packed brown sugar in the original recipe) is a real winner!  The color of the final dish is more golden than orange as it is with all potatoes, thus my addition of red food coloring to correct color aesthetics.

Absolutely DO NOT SUBSTITUTE CANNED PUMPKIN or you are going to be extremely disappointed.  Just not the same dish.  Once you reach the starchy vegetable rung of the OWL Phase of Atkins and can afford a few more carbs,  I would recommend using just 1½ lb. pumpkin and adding 1 lb. cooked, mashed sweet potato (2 medium) for both flavor, color and a much creamier, tastier final dish. You will of course need to adjust nutritional info if you make that change as my numbers are for pumpkin only.

This dish does not freeze well.  As a general rule, cooked pumpkin flesh does not freeze well at all when used as a vegetable side dish.  Its water separates out in the bottom of your baking pan upon thawing the made-ahead dish for final heating/serving.  This doesn’t happen with muffins, cookies and cakes, but in invariably does with veggie sweet potato recipes.  That really ruins the final dish for me.  No matter how I try to drain that water off, it just keeps bleeding out more water it seems!  Totally spoils it for me, so I never, EVER freeze pumpkin.

This recipe appears in Vol. 1 of Jennifer Eloff’s latest cookbook series, LOW CARBING AMONG FRIENDS.   I hope you’ll click the link to their Facebook page and take a look at a sampling of the recipes that await you in this now 10-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented cook, ……….including famous George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

INGREDIENTS:

2½ lb. cooked fresh pumpkin (DO NOT USE CANNED PUMPKIN.  It’s horrible in this!)

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

zest of 1 large lime (2 if they are small)

½ c. granular Splenda

1 tsp. maple extract (or 2 T. sugar-free maple syrup)

1 tsp. cinnamon

1-2 chipotle peppers (canned, in adobo sauce) seeded, rinsed & mashed

few drops red food coloring to achieve orange color of sweet potatoes (optional)

VARIATION:  For very special occasions and holidays, I sometimes reduce the fresh pumpkin in these and add 2 small, “real” sweet potatoes, peeled, boiled and mashed for a more authentic recipe that comes even closer to the original recipe. 

DIRECTIONS:  Remove stem and cut a small 4-4½ lb. pumpkin in half.  Remove seeds (you can roast them for snacks) and turn cut side down into baking pan.  Fill pan with 1″ water and bake pumpkin at 350º until tender when fork is stuck into it (about 45 minutes).  Remove and cool enough to handle.  Scoop/scrape  the pumpkin flesh out of skin/shell and weigh. Should yield about 2-2½ lb. flesh.  (freeze any overage for future use).  Cool a bit before whipping the pumpkin with an electric mixer, blender or food processor to get it as smooth as possible.  Add all remaining ingredients except chipotle peppers.

For the holidays or very special occasions, I will bake 2 medium sweet potatoes, scoop out flesh, mash and add for richer flavor, but this ups the carbs quite a bit.  When I do this, I reduce the pumpkin by the volume of sweet potato I sub in.  I have not included any sweet potatoes in the numbers below.

These little chipotle peppers (smoked jalapenos) are very HOT, so special handling is recommended.  Either wear plastic gloves (homemade  “sandwich bag gloves” will do) or be sure you wash your hands well after handling.  Take 1 chipotle pepper (about 1½” long) out of the can.  Rinse, and remove seeds and ribs with a knife.  Finely mash wall flesh into a puree on a flat wooden board or paper plate.  Add to pumpkin mixture, stir well and taste to see if this is hot enough for you.  You don’t want to get this dish too hot.  A little tingle on the tongue is what you’re looking for.

If you want even more smoky taste or a hotter dish, carefully repeat, adding just ½ pepper at a time, re-tasting after each addition.   If you add pepper in stages like this, you won’t ever ruin the whole batch getting it too hot (I did one time).  Never forget that not everyone at your dinner table or social occasion will like things as hot as others.

Stir well and pour into buttered ceramic/glass baking dish.  Sprinkle with a dash more cinnamon and bake at 350º for 20-30 minutes.

NUTRITIONAL INFO:  Serves 8, each serving contains: (using all pumpkin)

114 cals, 7.6g fat, 12g carbs, 4g fiber, 8g net carbs, 2g protein, 121 mg. sodium

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This tasty lunch was developed from a few odds and ends in the refrigerator today.  As my husband is away for the day, I only had to make a very small amount of it.  With a bit of leftover pasta, a small piece of yellow squash and red pepper, 1 last leek, this dish was born.  And man, was it ever good!  The spice blend was the crowning touch!  This dish could also be served as a side dish, but I enjoyed it for my complete lunch today.  The little bit of cheese adds to the rich, creaminess of the final dish, without really tasking like a mac and cheese dish, per se.  You might prefer Parmesan sprinkled on top instead of the slice of American cheese.  You could even add a bit of leftover meat for a higher protein content, if you have in the fridge……but I had no leftover meat, so I ate this meatless.  This dish is not suitable for Atkins Induction unless you sub in shiritake noodles or cauliflower for the noodles I used.  As written, this recipe should perhaps be avoided until Pre-Maintenance, or at least until you’re fairly close to your goal weight on whatever Keto plan you follow.

What are you waiting for? Volume 8, 9 and 10 of our cookbooks are almost exclusively comprised of my recipes! Also included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. butter, melted

1 T. olive oil

2/3 c. sliced yellow squash

½c. leek, washed well

¼ c. sliced red bell pepper (or roasted red pepper from jar)

1 slice American Cheese (or 1 oz. shredded cheddar)

1½ oz. (about 2/3 cup raw) Fiber Gourmet ‘Rotini’ pasta

¼ tsp. my Seafood Spice Blend

VARIATION:  Add a few bits of leftover chicken, beef or pork for a higher protein count.

DIRECTIONS:  In a small saucepan, boil the noodles until tender.  Drain off water and set aside.  While the noodles boil, quarter about 1/3-1/2 yellow squash and cut it then into thin slices.  Slice off ½c. leek.  Slice red bell pepper (or jarred roasted peppers).

Melt the butter over medium-high heat.  Add olive oil.  Add squash and saute until tender.  Add leeks and red pepper and continue to saute until those are tender.  Add Seafood Spice Blend next.  Stir well.  If adding any bits of meat, now is the time.  Lower heat to low and add the slice of cheese, stirring until it has completely melted and blended into the vegetable mixture.  Finally, stir in cooked pasta, tossing several times to coat all ingredients well.  Dip up onto two plates and ENJOY!  This pairs nicely with a small green salad.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

263 cals, 20.6g fat, 22.6g carbs, 13.3g fiber, 9.3g NET CARBS, 5.85g protein, 180 mg sodium

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Jicama Fries

Man, I tried these on a whim and they are FANTASTIC!  And best of all, you don’t have to stand over a skillet of hot grease to make them!  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 to date.  The Seafood Spice blend in the coating quite nicely takes away the inherent sweet taste edge that jicama has, without dominating the final fries.  So don’t side-step this part of the recipe.  It’s essential for best flavor results.  Other spices and blends could be substituted in if you prefer but may not mask that sweet edge as well.  I just don’t know. The coating really browned nicely and stayed crispy even as the fries cooled off (which really surprised me)!  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 take a shortcut and use spicy/BBQ pork rinds and omit the seasoning blend in my recipe.  CAUTION:  flavored pork rinds are laden with sugar and sometimes modified food starch as well……not acceptable ingredients for us low-carbers.  Just read the ingredients listed fully if you don’t believe me.  In fact, as a low-carber, you should ALWAYS read ingredient listings, for ALL processed foods.  Hidden ingredients can stall your weight loss.  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 cooks are offering therein a collection of mouth-watering dishes you’ll want to try.  The latest three volumes have a preponderance of my own recipes!  With special pricing for a complete set, hurry on over and place your order at Amazon or our direct order site: http://amongfriends.us/order.php

What a Jicama looks likeAs always, you can order them individually if you prefer.

INGREDIENTS:

8 oz. jicama, peeled and cut into fries

2 T. homemade mayo

2 oz. plain pork rinds, crushed

1/2 tsp. my Seafood 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.  Bottoms brown where they touch the metal pan.

NUTRITIONAL INFO: Makes 4 servings each contains:

165 Cals, 11.4g fat, 5.5g carbs, 2.78g fiber, 2.22 NET CARBS, 11.2g protein, 276g sodium

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Click to enlarge

This is the basic coleslaw I’ve been making nearly 50 years now.  And my mother did some 50 or more years before me.  Only think I add is a bit of spice.  This recipe is Induction friendly.  🙂

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 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 10-volume set TODAY for special price discounts! Books are also available individually from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

½  c. mayonnaise  (preferably homemade)

¼  tsp. salt

1/8 tsp. black pepper

Seasoning of your choice or a dash of my Seafood Spice Blend

1/8 tsp. celery seed (if using celery salt, be sure to reduce salt above)

1/8 tsp. granular Splenda or 1 drop liquid sweetener

1 T. wine vinegar

4 c. cabbage, finely grated or chopped (all green, or add some purple along with a little grated carrot if you like)

VARIATION:  Add 2 T. finely slivered red onion.

DIRECTIONS:  Stir Splenda into mayonnaise in large bowl.  Add all remaining dressing ingredients stirring well to blend.  Add the 4 c. finely grated cabbage and toss to coat all cabbage.  Chill 20-30 minutes before serving.

NUTRITIONAL INFO:  Makes 8 servings, each will be about 2 tablespoons of the dressing.  Each serving has:

100 cals, 11.05g fat, 0.18g carbs, 0.03g fiber, 0.15g NET CARBS, 0.33 g  protein, 77 mg. sodium

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I had one leftover baked chicken breast in the fridge (didn’t even use it all, in fact) and 2 avocados that were at the peak of ripeness calling out to be used today, so I dreamed up this delicious little salad for lunch.  Pretty, isn’t it?  It rings in at just 4.95 grams net carbs (mostly the avocado), is very filling, ever so nutritious for your family, not to even mention it was delicious!

This simple-to-put-together dish can be enjoyed at all levels of Atkins and Keto diets if it fits your daily numbers limits.  This one would be suitable for Primal-Paleo as well.

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

5 leaves romaine lettuce, chopped

1 Roma tomato, diced

1/3-1/2 jalapeno, seeded and chopped fine

2 avocados, skinned and seeded

1/8 tsp. garlic powder

4 oz. cooked chicken meat (more if desired, but adjust numbers below)

4 shakes/dashes of sea salt (1/16 tsp.)

VARIATION:  Instead of chicken, use 4 oz. leftover bits of grilled steak.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

406 cals, 30g fat, 18.45g carbs, 13.5g fiber, 4.95g NET CARBS, 21.4g protein, 497 mg sodium

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This was our lunch today.  I love this recipe in the summertime!  So easy to throw together for lunch without heating up the kitchen.  To clear out the last of some Tahini I had on hand, I added it to the dressing this time and that is the dressing in the picture.  It was good, but since I don’t usually do this, I have calculated the nutritional info below without the tahini.  Despite the small amount of tahini (sesame seeds, not acceptable until OWL) each serving would get, I think you could enjoy this on Induction without doing irreparable damage to your weight loss program When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal.  But this salad is delicious without any meat at all!  :).

Our latest volumes are selling fast! What are you waiting for? Volume 8, 9 and 10 are almost exclusively comprised of my recipes! Included are some tasty new creations of my dear friends George Stella and Jennifer Eloff. Special complete set pricing going on right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

1 shredded carrot

½ fresh jalapeno, seeded, sliced in small julienne strips

OPTIONAL:  2 T. peanut butter added to dressing (not calculated in below).  Leftover cooked steak (or chicken as shown above).

DIRECTIONS:  Whisk first 7 ingredients together in a small bowl for the dressing.  Set aside.  Shred/slice napa cabbage and place in large bowl.  Add grated carrot, cilantro and julienned jalapeno.  Toss well and plate servings.  You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above).  If adding any meat, sprinkle in equal amounts on each serving.  Provide dressing in individual small cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories, 3.6 g  fat, 2.9 g  protein, 13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS, 350 mg sodium

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Boy, did I ever come up with a tasty side for out rib-eye steaks last night!  My husband and I BOTH were blown away with how good these were!  Don’t know WHY I have never thought to stuff mushrooms with cauli-mash before.  So glad I tried these and we will be making them often from now on!  Of course, you can use homemade mashed cauliflower, but the Birdseye was so good, and so convenient, why would you?  😉  This side dish is suitable for all stages of Atkins, Keto plans, Paleo and Primal as well.

Our latest volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. What are you waiting for? 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 set pricing going on right now. Hurry and place your order today to take advantage of current discounts on one or more of our cookbooks (best deal is the full set) at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

3  Portobello mushrooms (mine were 3-oz. each)

3 T. olive oil

12 oz. pkg. frozen Mashed Cauliflower (I used Birdseye), Sour Cream & Chive

1 T. unsalted butter

¼ c. green onion, chopped

¼ c. Cheddar Cheese shreds

DIRECTIONS:  Preheat oven to 350º.  Line a pan with parchment (optional).  Using a spoon, scoop the dark gills out of the mushrooms.  With a basting brush, brush both sides of the mushrooms with olive oil.  Set them curved side down on the pan.  Pop them in oven for about 8-9 minutes.

While they are pre-cooking, cook the cauli-mash as instructed on the box.  I microwaved mine.  Remove film from tray and stir in the butter to mix and melt.  Remove mushroom pan from the oven and spoon 1/3 of the mixture into each of the 3 mushrooms.  Top each with 1/3 of the Cheddar cheese shreds.  Finally, sprinkle the green onion evenly on all 3 servings.  Return the mushroom pan to the oven and bake about 10 minutes more or just until cheese is melted.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

297 cals, 22.3g fat, 7.06g carbs, 2.33g fiber, 4.73g NET CARBS, 4.6g. protein, 261 mg sodium

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