Cheesy Cabbage and Brussels Sprouts

I’m not a big fan of Brussels Sprouts, although my hubs is.  I just find them to have a bitter, chemical taste.  I can eat kale, broccoli and other strong veggies, but just not sprouts.  It’s about the only green veggie I don’t like too much.  Well, I fixed them a new way tonight and we BOTH loved them and agreed we’d be having them again!  I’ve finally found a way I can eat this veggie willingly.  🙂  This dish was indeed yummy!  The cheese and onion, as well as slicing the sprouts up mellows out the strong taste.  This recipe is suitable for all phases of Atkins, Keto diets and Primal eating plans.

Many other 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 c. green cabbage, sliced or chopped

8-9 cooked Brussels sprouts, sliced thin lengthwise

1/8 tsp. onion powder

1 T. butter

Dash each sea salt and coarse black pepper

3/4 c. shredded Cheddar cheese (or cheese of choice)

VARIATION:  Add 1 T. cream cheese to sauteing veggies until it is melted

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a skillet over medium heat.  Add cabbage and stir-fry until it gets half limp.  Add sliced, cooked sprouts and onion powder.  Stir fry just 1-2 minutes longer.  Remove from heat and transfer to a baking dish.  Top with cheese and pop into 350º oven for about 15-20 minutes, or until cheese melts.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

123.5 calories, 9 g fat, 5.82 g carbs, 2 g fiber, 3.82 g NET CARBS, 6 g protein, 280 mg sodium

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Oven-Fried Summer Squash

Click to enlarge

Oven-Fried Summer Squash

This dish is super easy and super good!  No standing over a skillet of hot grease either!  So good, it is  impossible to refrain from having a second serving!  🙂  Summer squash are so plentiful right now, you MUST get some and try this.  You can use zucchini, yellow squash or the lighter Mexican zucchini (calaba), as shown in my photo.  Calaba and zucchini are in the same family of vegetables and very similar in appearance and flavor.  Calaba is usually shorter, lighter-skinned, has less water content, has yellower flesh and is usually much cheaper.  I think it tastes a bit better than the longer, darker-skinned type of Italian zucchini.

This coating works nicely on a variety of sliced vegetables.  I’ve even oven-baked okra, onion rings, and eggplant with this coating!  It’s very tasty on all of them!  It cooked fully inside in the 20 minutes without pre-boiling the squash.  The pork rinds make it crunchy on the outside and will satisfy your desire for crunchy, fried food.  This dish is Atkins Induction friendly.

More delicious low-carb recipes like this 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

DO NOT USE A SILICONE SHEET to bake this squash or it will not brown properly.  Bake them directly on a non-stick or lightly oiled metal pan. 

INGREDIENTS:

16 oz. zucchini, calaba (its cousin) or yellow squash

2 oz. pork rinds, plain, finely crushed

1/3 tsp. my Seafood Spice Blend

6 T. my Homemade Mayonnaise

DIRECTIONS:  Preheat oven to 450º.  Crush rinds and add spice blend on a paper plate or saucer and mix well.  Dip out mayo onto another paper plate or saucer.  Cut stems and bottom tip off squash and cut into ¼” slices lengthwise.  Lay the squash slices on paper towels.  After 15 minutes or so, blot off all water they bleed with dry paper towels. When they are no longer bleeding their water, holding the very tip of each piece with one  hand, with a basting brush in your other hand, baste both sides of the squash slices with a coating of mayo.  Set brush down and  with your now free hand, sprinkle rinds on both sides of the squash and then place on a non-stick sheet pan.  Repeat for each piece.  I’ll tell ya up front, if you just dip these babies down into the rinds (more will stick on) you ARE going to run out of rinds before you’ve coated all the squash.  Been there; done that;  🙂   So trust me on this one…….just sprinkle it onto each side, letting the excess fall back into the plate and you should have enough for the entire batch.  Place each coated piece of squash on a lightly oiled metal pan. Pop into a 450º oven for 20 minutes or until nice and brown.  No need to turn during baking as the bottoms get nicely browned where they touch the pan. ENJOY!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

245.3 calories, 21.3 g  fat, 4.18 g  carbs, 1.25 g  fiber, 2.93 g  NET CARBS, 10.8 g  protein, 250 mg. sodium

Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  I fixed this to go with my ham and sweet potato dinner tonight.  Mmmmm.  My husband said “This one is your best low-carb green bean casserole yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds, too!!

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole.  🙂

I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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:

3 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories, 18.3 g fat, 9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS, 10.3 g protein, 294 mg sodium

Creamed Artichokes and Mushrooms

This creamy artichoke side is a marvelous flavor pairing for seared or grilled pork.  If you love artichokes, you’re going to LOVE this recipe.  My husband doesn’t even particularly like artichokes, yet he really enjoyed this dish with our pork this week.  This recipe is suitable for all phases of Atkins and most Keto diets as well.

We made an interesting discovery with the 3 leftover servings of this tasty dish.  I made a batch of zucchini lasagna later in the week and added the leftovers of this dish in the middle of my lasagna in lieu of ricotta cheese (I didn’t have ricotta on hand) and it was scrumptious!  My husband told me after dinner (he dipped up seconds) he was quite apprehensive of the concoction I described I was putting together 2 nights later with these leftovers but was truly AMAZED at how good this was in lasagna. Love when I  surprise him like that with a food he’s not all that fond of.  🙂

Many 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 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: 

½ recipe of Jennifer Eloff’s low-carb Condensed Cream of Mushroom Soup

3 oz. cream cheese, softened

1 can sliced mushrooms, drained (or 4 large fresh ones, sliced and sauteed)

1   14-oz. can artichoke hearts in brine, drained

Dash each sea salt and coarse black pepper

DIRECTIONS:  Preheat oven to 350º.  Soften the cream cheese on a paper plate, scrape into a medium mixing bowl and whisk.  Add the low-carb mushroom soup and stir well to blend.  Add the mushrooms, artichoke hearts, salt and pepper.  Stir again.  Pour mixture into a buttered medium casserole dish and bake at 350º for about 30 minutes or until bubbly.  Enjoy with grilled or fried pork chops or a nice steak.

NUTRITONAL INFO:   Makes 6 servings, each serving contains:

144 calories, 11.85 g fat, 6.7 g carbs, 2.65 g fiber, 4.05 g NET CARBS, 3.56 g protein, 352 mg sodium

Kale-Leek Bake

I was cooking pork steaks this week and created two new veggie sides that were delicious with the pork.   At the left in the photo is the Kale-Leek Bake.  The Creamed Artichoke dish on the right will be posted on the site next as soon as I can work it up.  This kale dish is not only nutritious, but is packed with flavor.  If you’re not a fan of kale, you could substitute cabbage or spinach, but understand this will result in a totally different dish and flavor.  This recipe is suitable for all phases of Atkins and most Ketogenic diets.

Many 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 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:

3 oz. raw bacon, chopped

3 c. curly-leaf kale, stemmed and chopped

1 c. leek, well-washed, chopped

1 c. shredded Monterrey Jack or other mild white cheese

DIRECTIONS:   Preheat oven to 350º.  Chop bacon and partially cook in skillet over medium-high heat.  Add the leeks and stir fry a few minutes.  Add kale and stir/saute until it just goes limp (do not get distracted as kale is bitter when overcooked).  Top with the cheese and pop pan into oven for about 15 minutes to finish cooking and flavor melding.  Enjoy with your favorite pork chops or ham.

NUTRITIONAL INFO:    Makes 6 servings, each contains:

161 calories, 12.3 g fat, 5.66 g carbs, 0.93 g fiber, 4.73 g NET CARBS, 7.3 g protein, 295 mg sodium

Spinach Mayonado (with optional Sausage Meatballs)

Spinach Mayonado (optional meatballs)

This is essentially a creamed spinach dish, but with a very special cream indeed.  I decided to not stir it altogether as that does not photograph so prettily.  The flavor of this creamy spinach dish will blow you away.  It’s sinfully rich and ever so good!  So good, in fact, I lick every bit of the sauce off the spoon and food processor bowl.  Seriously good eats.

Of course, you can always stir the sauce right into the spinach. It certainly ends up mixed on my plate while eating it.  🙂  To be quite honest, ANY meat, seared chicken breast strips, beef or pork meatballs or smoked sausage would be good alongside (or on top as shown) this extremely nutritious dish.

This recipe is Atkins Induction friendly, as well as being suitable for Keto diets, Primal and Paleo followers as well.

VARIATION:  This makes a great side dish without meat.  In fact, that is the first way I ate it when I created this creamy sauce.

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: By personal choice, 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:

5 oz. lean pork bulk sausage (I use homemade sausage but any low-carb sausage will do)

6 T. my Shawarma Homemade Mayonnaise

1 avocado

16 oz. bag of frozen, chopped spinach

Water to cover spinach

DIRECTIONS:  Place spinach in large saucepan, cover with water and bring to boil and cook per package directions, about 5 minutes.  When done, drain spinach in strainer pressing out excess water as best you can.  Set aside while you make the rest of the dish.

While spinach is boiling, roll sausage into 6 small meatballs and brown in a non-stick skillet over medium-high heat, turning and rolling them frequently to brown all sides.  Cook until fully done (about 10-15 minutes, turn off heat remove and drain meatballs on paper towels.

In a bowl of a food processor (or blender), process the avocado with the 6 T. homemade mayo until fairly smooth.  You can also just mash it well with a fork, as it doesn’t have to be perfectly smooth.  Add a few drops of lemon juice (to prevent darkening) and pulse.

Spoon the spinach into your serving dish, Add the thick, creamy mayonado sauce to the top as shown (or stir into the spinach if you prefer) and top with your cooked meatballs.  ENJOY!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

468 calories, 48 g  fat, 12.03 g  carbs, 8.66 g  fiber, 3.37 g  NET CARBS, 15.2 g  protein, 453 mg sodium

 

Mexican Squash and Tomatoes

This makes a quick and delicious side dish for any roasted, grilled or fried meat entree you like: beef, pork, chicken, even fish.  It is ready in under 10 minutes and will be a hit with your family, I’m certain. This recipe is suitable for all phases of Atkins, Keto diets Primal and Paleo as well.  Calaba or Mexican Squash tastes just like zucchini, but the flesh is slightly yellower and it has less water in it.  I actually prefer it to traditional zuccini for the latter reason, as well as the fact it is consistently cheaper than its darker green cousin.

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:

10 oz. Mexican Calaba squash, ¼” slice. (two medium 5-6-oz squash)

2 oz. onion, sliced thinly

3 T. olive oil (or your preferred oil)

2 Roma or 3 Campari tomatoes, coarsely chopped or sliced

1/2 tsp. dried oregano leaves (or 1 tsp. fresh)

1 clove garlic, minced

Dash pepper and salt to taste

VARIATION:   Sprinkle on a little fresh grated Parmesan when served. 

DIRECTIONS:  Heat the olive oil in a non-stick skillet or deep wok.   Add the onion and saute until it begins to go limp.  While it sautes, stem and cut the squash lengthwise in half and cut those halves lengthwise again.  Slice the quarters into ¼” slice (click photo to enlarge).  When the onion is softened, add the squash to the skillet.  Saute, stirring constantly until squash is tender but not too soft yet.  Add the tomato slices, oregano, garlic, salt and pepper and saute just until tomato softens.  Squash will likely be plenty tender and done by then.  Serve with your favorite entree.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

114 calories, 10.3 g fat, 5.22 g carbs, 1.52 g fiber, 3.7 g NET CARBS, 1.27 g protein, 92 mg sodium

Jicama Cajun “Fries”

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

Mashed Cauliflower (Foolproof!)

mashed-cauliflower

I can’t believe I have been managing this blog since mid-2009 and I have never posted my Mashed Cauliflower recipe!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice addition to my Holiday posts this week.  I only recently discovered a way to really firm up this ever-popular dish with low-carbers.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from if you do not know this factoid.  I purchase mine at Netrition.com.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.

This recipe is suitable for all phases of Atkins and Keto diets.

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:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

¼-½ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top. 😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

Broccoli and Mushrooms al Pesto

Broccoli & Mushrooms al PestoI decided to take some of my low-carb glucomannan dumplings and add some pesto sauce recently and was that ever good!  I need to post that gnocchi recipe, too, soon.  We had a few gnocchi leftover so I created this tasty way to serve broccoli tonight.  Simple really and quite tasty with baked chicken.  Just a little caramelized onion, mushrooms and cream and VOILA, a tasty side!  It was so good with chicken, next time I think I’ll saute cut-up bite-size chicken bits and add it right into the dish for a casserole, with some fresh Parmesan cheese grated over it for a binder!   This dish is suitable for all phases of Atkins, Keto diets.  It is not suitable for Primal-Paleo due to dumpling ingredients.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1/4 recipe my Dumplings made into small gnocchi

1 oz. slivered onion

2 T. butter

4-oz. can sliced mushrooms, undrained

2 T. heavy cream

1/8 tsp. xanthan gum (optional to thicken sauce slightly)

10 broccoli flowerets

1½ T. pesto sauce (or a commercial sauce is OK)

Dash each salt and black pepper

DIRECTIONS:   Make a batch of my dumpling dough in a small bowl, stirring ½ tbsp. pesto sauce right into the batter.  Cook according tot he directions in that recipe (linked above).  You will only need a small part of it for this vegetable dish.  Roll ¼ of the pesto-flavored dough into a ½” “rope.  You can make up the rest of the dough into more gnocchi or larger dumplings for a soup or other meal.  Cut the “rope” into small bites about ½” balls, allowing the cut off pieces to land on a silicone sheet, Silpat® or waxed paper.  These DO swell up and will almost double in size when gently simmered.  When the dumplings are done cooking dip out of the water with a slotted spoon and drain on paper towels until ready to serve.

In a medium ceramic vegetable dish, steam the broccoli in a bit of water until nearly done (about 3-4 minutes on HI in your microwave).  Drain off water.  Stir in the cream, xanthan gum, mushrooms with their liquid (or drain if you prefer), the remaining pesto sauce, salt and pepper and set aside.

Now melt the butter in a small skillet and saute the onion until it begins to brown.  I didn’t brown mine quite enough and will do so next time.  🙂  Remove onions from heat.  Stir the pesto gnocchi into the broccoli-mushroom mixture.  Finally spread the caramelized onions on the top.  You can add fresh grated Parmesan cheese to the top if you like, but I have not included that in my numbers below.  You can serve at once (which I did) or pop into an oven for 15-20 minutes to allow flavors to mellow even more.  ENJOY!

NUTRITIONAL INFO:   Makes 3 servings, each contains:

168 calories, 15.8 g  fat, 5.73 g  carbs, 2.06 g  fiber, 3.67 g  NET CARBS, 3.73 g  protein, 248 mg sodium

Broccoli with Creamed Onion Sauce

Broccoli with Cream Sauce

If you’re tired of the same old steamed broccoli, the usual cheese sauce and the not so unusual broccoli casseroles, give this recipe a whirl.  It’s easy and ready in minutes.  The sauce really smooths out the broccoli flavor.  This is Atkins Induction friendly and suitable for other Keto diets.  Primal-Paleo followers will want to sub in coconut milk for the cream.

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:  

9 oz. broccoli, cut up into large pieces or small spears

2 T. butter or ghee, unsalted

2 oz. yellow onion, sliced thin

½ clove garlic, minced

½ c. heavy cream

½ c. water

Dash pepper

1 T. grated Parmesan cheese

DIRECTIONS:  Cook broccoli stems until completely done and drain well a few minutes.  Lay broccoli stems  decoratively on your serving dish.  In non-stick skillet over med-high heat, saute onion and garlic in butter until the onion begins to brown and caramelize.    Lower heat and add cream and Parmesan.  Add pepper and taste.  Add pinch of salt if needed.  Simmer a few minutes and it will slightly thicken.  Add water.  Simmer a few more minutes.  Should be the right thickness when done.  If the water made it too thin, add a bit of your favorite thickener.  Dip or pour over broccoli and serve.

NUTRITIONAL INFO:  Makes 3 servings each containing:

164 calories, 13.1 g  fat, 9.4 g  carbs, 2.57 g fiber, 6.83 g  NET CARBS, 4.5 g  protein, 73 mg sodium

Kale and Cabbage Medley

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.  Therefore this might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves.  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

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

 

Creamy Broccoli and Mushrooms

Creamy Broccoli and Mushsrooms

This dish is a variation on a broccoli dip a friend of many years often served at parties.  I didn’t chop my broccoli as fine as she did, and there was no cheese in her dip.  Mine instead is made with a delicious low-carb soup.  The flavor was so memorable I decided to try and reproduce it as a vegetable side dish today.  It came out delicious!  Just as good as her dip, maybe even better with my addition of cheese!  This recipe is suitable for all phases of Atkins, Keto diets but not acceptable for Primal or Paleo.

VARIATIONS:  Add 1 c. cooked leftover chicken or 1 cup cooked shrimp for a complete meal

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:

½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)

1 oz. onion, chopped

6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)

1 T. olive oil

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. shredded Monterrey Jack Cheese

¼ c. heavy cream

Dash black pepper

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup.  You will only use half of it for this recipe.  The remaining soup should be reserved for some other use.  It will keep a week in the refrigerator.  Chop and steam the broccoli over water or in your microwave just until tender crisp.  Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender.   Turn off heat.    Toss the broccoli into the skillet and toss lightly.  Stir the cream into the soup mixture and blend well.   Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly.  ENJOY!

NUTRITIONAL INFO:    Makes 4 servings, each contains: (does not include optional meat)

215.5 calories, 18.35 g  fat, 7 g  carbs, 2.22 g  fiber, 4.78 g  NET CARBS, 6.45 g  protein, 348 mg sodium

Cheesy “Hash Browns”

Cheese

Shown with sausage added

We’ve all tasted and love that well-known hash brown casserole.  I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns.  The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction.  This is also great with crumbled, cooked pork sausage on top!  I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts.  It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot.  Here’s my recipe with necessary low-carb changes.  This is Induction friendly, too!  Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (as shown above)  No meat is calculated into the nutritional info below, however.  This is such a large recipe I cook a half recipe unless I have company.

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:

1 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

1 head fresh cauliflower, cooked & chopped (or 3 10 oz. pkgs. frozen, thawed, drained, coarsely chopped)

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes

OPTIONAL GARNISH:  sprinkle top with paprika before baking

DIRECTIONS:  Thaw the frozen (or cook the fresh) cauliflower & drain well.  Preheat oven to 350º.   If adding sausage, brown it in a skillet.  Mix first 7 ingredients in a bowl and stir in the sausage if using. Spray glass baking dish.  Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.

NUTRITIONAL INFO:  Makes 9   1-cup servings, each has:  (does not include sausage)

190   calories, 15.94 g  fat, 7.36 g  carbs, 2.78 g  fiber, 4.58 NET CARBS, 6.28 g  protein

Kashmiri Mushrooms (Hedar)

Kashmiri Mushrooms We love Indian food and they often have a mushroom curry on the buffet table at our favorite Indian restaurants.  This is a recipe I’ve been cooking for some time now.  In its original form, it appears in Neerja Matoo’s cookbook  Kashmiri Cooking. I’ve made quite a few changes and this is how I prepare this dish.  This is great with charcoal-grilled beef, lamb, chicken or your favorite curry recipe.  This recipe is Atkins Induction friendly and suitable for Keto diets as well. Use coconut milk for an acceptable Primal-Paleo 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: 2 c. mushrooms, wiped and halved (leave whole if small ones)

2 T. butter, unsalted

2 oz. yellow onion, cut in thin slivers

2 cloves minced garlic

¼ tsp. cayenne pepper

Pinch black pepper

Pinch turmeric

½ tsp. my Garam Masala spice blend

Pinch Sharwood’s red-label Tandoori Spice (or regular mild curry powder if unavailable)

2 T. chopped fresh cilantro

¼ c. heavy cream

¼ c. chicken or beef broth/bouillon (preferably homemade)

DIRECTIONS: Wipe mushrooms clean of any dirt with a soft, clean dish cloth or paper toweling.  If you wash mushrooms, they do not saute as nicely.  If washed and then stored in the fridge, they will get slimy and rot faster. Remember:  dry mushrooms are delicious mushrooms.  🙂 

Halve the mushroom if extremely large, otherwise leave whole.  Set the cleaned mushrooms aside.  Melt butter in a skillet.  Add onion, garlic and spices and cook over medium heat for 2-3 minutes.  Add mushrooms and continue to saute, stirring until mushrooms are done (about 3-4 more minutes).  Lower heat, add bouillon and cream.   Simmer on lowest heat possible to slightly thicken.  Use your favorite plan suitable thickener if still not thick enough for your preference.

NUTRITIONAL INFO: Serves 4, each serving contains:  (this only serves 2 for hubby and I, we love it so!) 119 calories 11.5 g  fat 3.45 g  carbs, 0.7 g  fiber, 2.75 g  NET CARBS 1.88 Protein 33.6 mg. sodium

Eggplant in Garlic Sauce

Click to enlarge

This is my version of a dish called Eggplant in Garlic Sauce that we used to order regularly at Szechuan East, a Chinese restaurant that was once (and may still be for all I know) at the Galleria on Westheimer in Houston, TX.  It was truly one of the very best Chinese dishes I’ve ever eaten in my life.  All at the same time it is sweet–sour–and spicy.   One night while enjoying dinner in this particular restaurant, we saw Debra Paget (well-known 50’s actress who played Indian princesses in more than one film) enjoying a meal across the room, all alone at her table.  My husband told me her last husband was Asian, and after reading his bio , he was as well-known in his own right.  Having seen many of her films, we were quite excited to see her in person.  She was still very beautiful.  Sorry, I digress.  🙂

Though this dish is admittedly somewhat off-putting visually and texture-wise (pieces are quite slippery when properly cooked and sauced), the flavor is so delightful it continues to be a favorite in Chinese restaurants and on my table at home.  Both my husband and I can get past its down side to appreciate the subtle flavor nuances of this tasty dish.  It is traditionally served cut into the strips as shown in the photo, but if you prefer, you could slice it in rings and cut them into halves for a dish that may not be so visually off-putting.   It is typically served atop rice, but it’s not bad eaten alone or incorporated into a simple shrimp-stir-fry with some meat slices as well.  The dish is outstanding with grilled Asian Marinated meats like this recipe.  If you like eggplant and are not bothered by its sometimes slippery texture, I think you’re really going to like this dish.  🙂

VARIATION:  Add RED bell pepper strips sauteed to the mixture.  Seared, thin pork strips is another nice variation on this theme.

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:

1   1-lb. eggplant, peeled and cut into ¼” strips

4 T. olive oil

½ tsp. HOT sesame oil

½ pkt. Splenda or Stevia   

1 T. rice wine vinegar (no substitions)

1½ T. low sodium soy sauce or coconut aminos

3 small cloves garlic, minced

½ c. chicken broth

1/2-1 tsp. oriental chili paste like Sambal Oelek (or use crushed red pepper flakes)

1/8 tsp. xanthan gum to thicken

1 tsp. sesame seeds (optional and not included in numbers below)

DIRECTIONS:   Peel eggplant and cut into ¼” strips.  Heat olive and hot sesame oil in non-stick skillet or wok.   Add eggplant strips and gently stir fry.  Keep gently tossing them around on the hot pan surface and they WILL eventually get limp and soft.  When they are all starting to look translucent, add all remaining ingredients and simmer 1-2 minutes.  Add a tiny bit of your favorite thickening agent and stir well until slightly thickened.  Serve at once.

NUTRITIONAL INFO:  Makes 3 servings, each containing:

214.7 calories, 19.8 g  fat, 9.37 g  carbs, 4.77 g fiber, 4.6 NET CARBS, 2.23 g. protein, 355 mg sodium

Roasted Shawarma Vegetables

RoastedShawarmaVegetables

If you’re a Middle Eastern food fan, this is a must try!  This dish is incredibly easy to make and is exceptionally good with charcoal-grilled meats.  Shown above with a rib-eye steak.  This flavor reminds me so much of the vegetable stew I ate when we lived in Teheran, Iran when I was a small child.  I have even been known to cook the veggies in a grilling basket right on the grill with the meat!  It’s even BETTER that way!   This dish always elicits a thumbs up from diners and definitely sits proudly amongst my very best-tasting veggie recipes.  You can certainly use other spice blends here, but the Shawarma blend is what makes this recipe truly unique!  This is an Atkins Induction friendly recipe.  If you have leftovers, I often cut up any leftover grilled meats and toss it right in the vegetables for lunch the next day.  You will find that this is one of those dishes that just tastes better every time you reheat it, assuming there ARE any leftovers! 😉

Many more delightful low-carb recipes can be at your fingertips with Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.  She has brought together some of the most talented low-carb cooks on the internet to share their amazing talent with you.  You’ll definitely want to add them to your recipe collection.  You can order the 5-volume set or individual volumes at Amazon.com or here: http://amongfriends.us/order.php

INGREDIENTS:

1 medium yellow squash cut in 1″ chunks (or zucchini is OK)
1 small eggplant (about 10-12 oz) cut in ½” slices, then cut those in quarters
4 plum tomatoes cut into quarters
1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks
1 red bell pepper seeded and cut in 1″ chunks
1 purple onion cut into ½” wedges, layers separated
12 cloves garlic (entire bulb, cloves peeled but left whole)
2 T. my Shawarma Spice Blend
¼ tsp. each salt & black pepper (opt.)

Splash of  olive oil (about 2 T., or more if you can afford the calories)

DIRECTIONS:  Preheat oven to 425º.  Cut up all veggies and place in large mixing bowl.  Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings.  Toss to try and coat all veggies with oil.  Splash on the extra olive oil if using.  Pour all into glass casserole dish and bake at 425º for about 30-40 minutes, stirring every 15 minutes.

NUTRITIONAL INFO: Serves 6, each serving contains:

91 calories, 5.0 g  fat, 11.45 g  carbs, 3.48 g  fiber, 7.97 NET CARBS, 2.22 g  protein, 105  mg. sodium

Chipotle-Lime “Sweet Potatoes”

Chipotle-Lime Sweet Potatoes

I clipped a high-carb recipe out of the Houston Post many years ago that has since become a holiday tradition at our house.  I low-carbed it so that I can enjoy it without breaking my daily carb limits.  I have personally never been very fond of sweet potatoes, unless baked into pies, cakes and muffins.  But ever since finding this recipe, I just love them!  I bake this recipe OFTEN, and with a wide variety of meats!

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.  My brother was an Executive Chef at one time and just raved about this dish when I served it to him!  He went on to serve it often to dinner guests and said he always got the same reaction.  FANTASTIC!  It has become tradition in our house at the holidays when fresh pumpkin is so plentiful.  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.  This recipe does not work well with acorn squash, as I tried that one time and didn’t care for it at all.

I find this dish is particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, Texas-style BBQ and of course that Christmas or Thanksgiving turkey or ham.  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!  To make this dish Atkins Induction acceptable, I have substituted 100% fresh cooked pumpkin flesh for the sweet potatoes.  Could hardly tell a difference, other than the color is more golden than orange, thus the 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 veggie rung of OWL 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 texture.  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 too well.  As a matter of fact, in my opinion, pumpkin flesh does not freeze well in many dishes, as its water separates out in the bottom of your baking pan upon thawing.  That can really ruin the texture and appearance of some dishes.  More than once has this happened to me and ruined my favorite baked pumpkin dishes when serving to company!  No matter if you try to drain that water off, it just keeps bleeding out more water!  Totally spoils it for me, so I never freeze pumpkin. Pumpkin baked goods, on the other hand, freeze beautifully.  Go figure!

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 5-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented chefs…..some of the best on the web, including George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

Disclaimer:  By personal choice I do not receive payment for this promotion nor the inclusion of my recipes in these books. I promote them simply because they are GREAT cookbooks by some VERY talented folks!

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 & chopped

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

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).  Whip pumpkin with electric mixer 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 also for richer flavor, but I don’t do this for everyday consumption as it ups the carbs.  I have not included the 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/chop the pepper almost into a puree on a flat wooden board.  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, but 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 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: (does not include the 2 sweet potatoes!)

114 calories, 7.6 g  fat, 12.0 g  carbs, 4.0 g  fiber, 8g net carbs, 2.0 g  protein, 121 mg. sodium

Cheesy Green Beans

Click to enlarge

I threw together a green bean dish that came out pretty tasty.  It has gone on to be one of the more popular recipes on my blog, in fact.  I put some mushrooms in this dish (which are visible in my photo above).  However I feel they got lost in the other flavors so I’ll omit those in future and in the ingredient listing below. This dish is Induction friendly.   Throw in some cooked ground beef or cooked chicken and it becomes a COMPLETE MEAL! 🙂

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

VARIATIONS:  Add some diced, leftover chicken meat or 1 lb. browned ground beef for a complete meal.

INGREDIENTS:

2 can green beans, drained (or 3 c. cooked fresh or frozen)

4 T. butter, melted

4 oz. onion, chopped

4 oz. red bell pepper, chopped

½ c. sour cream

¼ c. heavy cream

Dash each salt, black pepper, garlic powder

¾ c. shredded Cheddar cheese + ¼ c. Deluxe American cheese, grated (or other cheese)

DIRECTIONS:  Melt butter in non-stick skillet.  Add chopped onion and red pepper and saute until tender.  Turn off heat.  Stir cream into sour cream in a small bowl and add to skillet.  Add beans and seasonings and toss together gently with a spoon.  Top with cheese(s) and bake at 350º for 20 minutes.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

161 calories, 14 g  fat, , 8 g carbs, 1.87 g fiber, 4.93 g  NET CARBS, 3.57 g  protein, 240 mg sodium

Broccoli Croquettes

broccoli-croquettes

My mother used to make these when I was growing up, but the original recipe had mashed potatoes in it.  I suppose you could sub mashed cauliflower or turnip, but I don’t think that’s necessary really. Mom also coated hers in lots of bread crumbs and deep fried them like one does Chicken Kiev.  A lot of trouble done that way in my opinion, and they are inclined to fall apart cooked in deep grease.  Now, when I do these, I dispense with the crumb coating and shallow fry mine in a skillet.  Just as good in my opinion and much, much easier.  Induction friendly recipe if you use an Induction bread.

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

INGREDIENTS:

6 oz. frozen chopped broccoli, cooked according to package and drained

2 oz. finely chopped onion

2 T. olive oil

Dash each salt and pepper

2 beaten eggs

¼ slice low carb bread or ½ low carb biscuit (or 1 T. golden flax meal)

DIRECTIONS: Cook broccoli in water per package directions until just tender.  Drain and pour into bowl.  Saute onion in non-stick skillet and 1 T. of the oil.  When tender, add onion to broccoli in the bowl.  Stir in all remaining ingredients and mix well.  Heat remaining tablespoon of oil in skillet.  Spoon broccoli into hand and attempt to form croquette (will be loose).    Gently set each of the 6 croquettes onto hot skillet and press slightly with spatula to a size of about 1/2″ thick x 2.5″ diameter.  Do not disturb patties as they brown.  When first side is set/browned, gently flip over with spatula and brown on second side.  Serve at once.

NUTRITIONAL INFO: Makes 7 croquettes, each containing:

86.17 calories, 7.0 g  fat, 2.6 g  carbs,  1.37 g  fiber, 1.23 NET CARBS, 4.23 g  protein, 69 mg sodium

Eggplant Parmigiana Slices

Eggplant Crust Pepperoni Pizza

This Eggplant Parmigiana like dish if fun to serve in individual slices.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana.  🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories, 23.1 g fat, 7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS, 18.9 g protein, 700 mg sodium

Baked Italian Eggplant Stacks

Click to enlarge

Baked Italian Eggplant Stacks

This tasty dish is incredibly easy to make!  It’s just a matter of layering the ingredients in a pan.  The really hard part is being patient while it bakes, because it smells so darn good while it’s cooking!  It takes some time for the eggplant to get tender, but it is well worth the wait.  It went very nicely with a seared pork chop and small Italian salad.  This dish is Atkins Induction friendly and Paleo-Primal friendly as well if you eat the occasional cheese.  Of course, you can add browned ground beef to this dish for a complete meal.

This recipe appears in Vol. 5 of Jennifer Eloff’s Low Carbing Among Friends cookbooks.  Be sure you add this series to your cookbook collection as it contains some of the tastiest recipes from George Stella and other very talented low-carb cooks. You can order your set (or purchase them individually) from Amazon or here:  http://amongfriends.us/.

INGREDIENTS:

1 T. olive oil

16 oz. eggplant, sliced 3/16″ thick or less

3 large Roma tomatoes, sliced thin

1 c. grated mozzarella cheese

1/3 c. shredded Parmesan cheese

4 oz. ricotta cheese

1 tsp. oregano (or Italian Seasoning blend of your choice)

½ c. low-carb sugar-free spaghetti sauce (I use homemade, Belo vita or Lucini Italia Tomato Basil)

DIRECTIONS:  Preheat oven to 350º.  Grease well a ceramic quiche or pie plate with the olive oil.  Slice eggplant and tomatoes.  I found I had enough eggplant and tomatoes for 3 layers in my pan.  Begin with a layer of eggplant on the bottom of the quiche dish.  Top with a layer of tomato slices.  Next sprinkle with 1/3 of the oregano/Italian seasoning.  Next sprinkle 1/3 of the Mozzarella and 1/3 of the Parmesan evenly on top.  Dot surface with 1/3 of the ricotta.  Repeat the layers two more times.  Spoon the spaghetti sauce evenly over the top, spreading it with the back of your spoon.  Pop into preheated 350º oven for about 1 hour 15 minutes.  Check at 1 hour with a fork.  The tomatoes and eggplant will produce a great deal of moisture during the first half of cooking (this is to be expected), but all of it will evaporate by the time the eggplant is tender.  If the fork goes into the eggplant easily, the dish is done.  If not, cook it another 15-20 minutes.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

157.2 calories, 10.2 g  fat, 7.65 g  carbs,  2.78 g  fiber, 4.87 g  NET CARBS, 9.8 g  protein, 274 mg sodium

Baked Sweet Potato Halves

Mom's Favorite

My Mom just loved baked sweet potatoes with nothing but butter on them.  Me, I like to dress them up with a hint of cinnamon and a hint of brown sugar.  So I have blended her favorite way to cook them along with mine for this creation.  This method of preparation is effortless, fast and you can make a lot of them for a crowd at one time using a larger baking pan!   I just love to have any leftover halves for breakfast the next day, dotted with more butter and cinnamon. 🙂

Now sweet potatoes aren’t something a low-carber should be eating daily, mind you, but for the Holiday table, I will spring for these tasty treat!  They are so nutritious and have a fiber deduction on the carb count as well, something white potatoes can’t really boast about.  These are not suitable until you are in Pre-Maintenance or have reached goal weight.  Added note:  these are wonderful with baked fish, pork or BBQ beef.

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 wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:  

1    medium 6-oz sweet potato, washed

2 T. melted butter

1/8-¼ tsp. cinnamon (I use Vietnamese cinnamon from Penzey’s)

OPTIONAL:  few drops maple extract stirred into the melted butter for brown sugar flavor

DIRECTIONS:  Wash potato and cut tips off each end.  Cut in half lengthwise.  Turn oven on to 400º.  Melt the butter in pan as the oven preheats, right in your metal baking pan. Remove pan from oven and stir in the cinnamon and maple extract, if using.   Now rub the cut side of the potato in the cinnamon-y butter.  With cut side of the potatoes still down, place pan back in oven and bake at 400º for about 30 minutes (longer for larger potatoes).  When a knife tip can be inserted easily, they are done.  Remove, serve and enjoy!

NUTRITIONAL INFO:  Makes 2 servings, each contains:

175 calories, 11.5 g  fat, 17.35 g carbs, 2.7 g fiber, 14.6 g  NET CARBS, 1.54 g  protein, 48 mg sodium

Curried Fruit and Sweet Potatoes

Click to enlarge

I’ll just say right up front that this Holiday recipe is probably the highest carb recipe on my website.  Now that I have that unpleasant admission out of the way.  But during the holidays, I’m willing to scrimp on carbs elsewhere so that I can enjoy a dish my entire family associates it with the holiday feasts.  This dish was a favorite of my Dad’s and continues to be a hit with guests whenever I serve it.  Ways you can lower carbs a bit here:  ditch the maraschino cherries and use fresh; ditch the sweet potatoes and use chunks of fresh pumpkin.

This side is a lovely complement to roast turkey, baked chicken, roast duck, goose and other game meats as well.  I usually use Sharwood’s or Sri Lankan curry powder, but any brand will do here.  If you’ve never had curried fruit, I’m certain you’re in for a treat with this. This is not suitable until the “higher-carb fruits” rung of the Atkins OWL carb re-introduction ladder or when you have reached the Pre-Maintenance or Maintenance phase of the plan.

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:

2 T. unsalted butter, melted

1 T. curry powder

Sweetener of choice to equal 1/4 c. sugar

½ tsp. maple extract

1 T. erythritol (or 1 packet stevia)

6 pear halves, natural juice pack, drained & cut in half

4 slices pineapple, natural juice pack, drained and cut into thirds

6 oz. nectarine or peach, sliced (I don’t peel)

10 maraschino cherries (or fresh, pitted)

5 oz. sweet potato, peeled (or fresh, cooked pumpkin chunks)

DIRECTIONS:  Preheat oven to 350º.  Peel sweet potatoes, cut into medium-size chunks and boil in sauce pan for 4-5 minutes only. You just want to half cook them.  Alternately you can use fresh pumpkin chunks instead to lower carbs.  Drain and set aside.  While they are boiling, melt butter in baking dish in oven.  Remove and stir in extract, curry powder and sweeteners. Slice nectarine into the butter/curry mixture.  Add pear quarters and pineapple pieces.  Add whatever cherries you’re using next (pit them if using fresh).  Last add the partially cooked sweet potatoes.  Toss gently with a large serving spoon so as to get some of the seasoned butter to coat each piece.  Pop into a 350º oven and bake for around 35-45 minutes, tossing the fruit in the sauce once during baking.  Serve hot with your favorite roast fowl or game.  Leftovers reheat nicely (I dot with more butter when re-heating).  You’ll be glad to know this dish is one of those that taste even better the second time around!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

124.8 calories, 4.15 g  fat, 22.32 g carbs, 3.23 g  fiber, 19.09 g  NET CARBS, 1.13 g  protein, 16 mg sodium

Judy’s Parmesan Baked Yellow Squash

Judy's Parmesan Baked Yellow SquashI just love yellow summer squash (the slim, soft-skinned variety) and have cooked it a ton of different ways over the years.  But honestly, this recipe is by far the best way I’ve ever eaten it.   It’s so good, I make it often during the Holiday Season!  It goes so nicely with turkey and dressing in my opinion.  This is a recipe of a friend I used to work with years ago.  Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya this is an OUTSTANDING flavor combination.  And the sweet caramelized onions just bring so much to the combo.  I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish.  But you can use whole, grated Parmesan if you prefer. This recipe is OK for all phases of Atkins, Keto and Primal Blueprint programs.

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:

6 yellow summer squash (medium, about 6″ long)

6 oz. yellow onion

1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)

1/2 c. grated Parmesan cheese

Dash of Salt and Pepper

3 T. butter

DIRECTIONS:  Slice onion into thin slivers and saute in butter in no-stick skillet.  Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish.  Turn off heat and let them cool.

Now grease a 9×13 glass casserole pan with butter.  Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit).  This goes together in lasagna-type layers.  First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan.  These will soak up moisture that bleeds out of the squash during cooking.  Now place a single layer of squash slices in the pan.  Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps.  Top with 1/4 of the browned onions.  Next sprinkle 1-2 T. Parmesan cheese.  Repeat these steps until all ingredients are used, ending with onion on top.   Cover pan tightly with foil and bake 30-40 minutes at 350 º.  Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan.  Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown.  Toast top in broiler if need be.  You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.

NUTRITIONAL INFO: Makes 6 servings, each containing:

150 calories, 10.35 g  fat, 9.88 g  carbs, 3.0 g  fiber, 6.88 NET CARBS, 7.2 g  protein, 26 g sodium

Scalloped Zucchini

Scalloped ZucchiniThis cheesy, delicious zucchini will make a wonderful Holiday side dish.  It is so rich and tasty!  My husband dipped up seconds and he rarely does that with vegetables!  This was delicious with baked chicken or would be delicious with grilled steaks or pork chops!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint occasionally.

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: 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:

12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Smokey Gouda Brussels Sprouts

Click to enlarge

I created this tasty veggie dish for people like me, quite frankly, who are NOT very fond of this vegetable.  And I succeeded!  I loved this smokey, cheesy rendition of this nutritious vegetable!  And I just don’t say that very often about Brussels sprouts.  We both thorougly enjoyed this and will be making it again.  A lovely side dish for your Holiday table, for sure!  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

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: 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:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, shredded/grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Mashed Cauliflower (Foolproof!)

mashed-cauliflowerI can’t believe I have been managing this blog since mid-2009 and I have never posted my Mashed Cauliflower recipe!  Since I often make these for either Thanksgiving or Christmas dinner, I thought they would make a nice addition to my Holiday posts this week.  I only recently discovered a way to really firm up this ever-popular dish with low-carbers.  That secret ingredient is glucomannan powder, derived from the konjac tuber.  Although a bit pricey, a bag of this stuff will last you a year (or longer!), as you use such tiny amounts in cakes, cookies and puddings for thickening or texture enhancing of your baked goods.  In this recipe, only ¼-½ tsp. is needed to do the job.  Glucomannan is what they make shirataki noodles from if you do not know this factoid.  I purchase mine at Netrition.com.  It’s pure fiber and will do wonders for your mashed cauli if you have problems with moisture bleeding out of the cauliflower after whipping, resulting in a “soupy” batch.

This recipe is suitable for all phases of Atkins and Keto diets.

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:

1 medium head cauliflower

4 T. butter

2 T. cream cheese

1/8-¼ tsp. sea salt

¼-½ tsp. glucomannan powder

VARIATION:   Add 2-4 T. heavy cream for even richer results

DIRECTIONS:   Stem and cut up cauliflower into flowerettes.  Place in 4-qt. saucepan, cover with water and bring to boil.  Lower heat to medium and cook until very tender when poked with a knife or fork.  Drain off water in a colander or sieve.  After water is drained, using the back of a spoon, press the cauliflower against the wall of the colander or sieve to press out even more water until most appears to be released.  Spoon back into the saucepan.

Add the butter cheese and salt and whip with a hand mixer or stick blender until very smooth.  Add ¼ tsp. of the glucomannan and pulse the blender/mixer a few seconds.  If still a pretty loose mixture add the rest of the gluc powder, whipping once again to incorporate it throughout the mixture.  The mixture will continue to firm up a little more more as it sits on your table.  You don’t want to overdo gluc powder, as it will REALLY get stiff if you put too much!  Any leftovers on this dish are fantastic great reheated with a bit of chopped green onion and cheese on top. 😉

NUTRITIONAL INFO:   Makes 6 servings, each contains: (not including any heavy cream)

109 calories, 11.36 g fat, 5.26 g carbs, 2.45 g fiber, 2.81 g NET CARBS, 2.35 g protein, 96.33 g sodium

Chipotle-Lime “Sweet Potatoes”

Chipotle-Lime Sweet Potatoes

In keeping with my Holiday Recipe Posts I want to share the best sweet potato recipe I have EVER had.  I  clipped a high-carb recipe out of the Houston Post many years ago, but I have low-carbed it so that I can now have this heavenly dish without breaking my daily carb bank.  I have personally never been very fond of sweet potatoes, unless baked into pies, cakes and muffins.  But ever since finding this recipe, I just love them!  Wouldn’t even consider a Thanksgiving or Christmas celebration without these.  It’s so good, I make this recipe year-round now.

These are certainly 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 “smokey twist” to an ever-popular vegetable most commonly seasoned with orange rather than with lime.

My late brother was an Executive Chef at Top of the Mark in San Francisco for a number of years and when I served these to him one Christmas, he just raved on and on!  He went on to serve these often to his own dinner guests and said he always got the same positive reaction.  In substituting freshly baked pumpkin for sweet potatoes, you tremendously lower the carb count per serving without changing the flavor much at all actually.  This time of year, small pie pumpkins are so plentiful, but if you can’t get fresh pumpkin, for whatever reasons, I recommend substituting in butternut squash.   Not quite as good, but fairly close I think.  Whatever you do, DO NOT use acorn squash (which tasted awful in these).  Also, do not use canned pumpkin, which just doesn’t look too good visually or taste the same for some reason.  Been there; done that.  You simply will not end up with the same dish.

I find this dish is particularly tasty with baked, fried or grilled seafood, grilled meat, especially wild game, BBQ, baked ham and of course Christmas or Thanksgiving turkey. The flavor combination here is a real winner!  To make this dish Atkins Induction acceptable, I have substituted 100% fresh cooked pumpkin flesh for the sweet potatoes.  Can hardly tell it isn’t sweet potatoes, other than the color is more golden than orange (why I add red food coloring).  Absolutely DO NOT SUBSTITUTE CANNED PUMPKIN in this recipe or you are going to be extremely disappointed.  Just not the same dish.  Once you reach the starchy veggie rung of OWL 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 texture.  You will of course need to adjust nutritional info if you make that change as my numbers are for pumpkin only.

This dish (many savory pumpkin dishes, in fact) does not freeze too well.  As a matter of fact, in my opinion, pumpkin flesh does not freeze well in bulk either, as its water separates out in the bottom of your baking pan upon thawing.  That can really ruin the texture and appearance of some dishes.  More than once has this happened to me and ruined my favorite baked pumpkin dishes when serving to company!  If you freeze cooked, cubed pumpkin, I highly recommend draining awhile in a sieve over the sink before using in recipes.  Even when you do this, I have had it just keep on bleeding out more water after constructing the recipe and baking.  Totally spoils it for me, so I just avoid freezing pumpkin period! Pumpkin baked goods, on the other hand, freeze beautifully.  Go figure!

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 5-volume set.  Any low-carb cook would be proud to serve the recipes shared by these very talented chefs…..some of the best on the web, including George Stella!  You can order the entire set or individual volumes at Amazon or here:  http://amongfriends.us/order.php

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:

2½ lb. cooked fresh pumpkin

½ c. heavy cream

4 T. butter

¼ tsp. salt

2 T. fresh lime juice

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

½ c. sugar equivalent of your favorite sweetener

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

1 tsp. cinnamon

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

OPTIONAL:  2-3 drops red food coloring to achieve orange color

DIRECTIONS:  Cut off stem and cut a small 4-4½ lb. pie pumpkin in half.  Remove seeds (you can roast them for snacks if you like) 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.  Save (but do not freeze) any overage for some other use or a second batch of these, as you are GOING to want more when your guests have made them disappear.  Whip pumpkin with electric mixer 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 also for richer flavor, but I don’t do this for everyday consumption as it ups the carbs quite a bit.  I have not included this special occasion change 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.  Stem, rinse, remove seeds and ribs with a knife.  Finely mash/chop the pepper almost into a puree on a flat wooden board.  Add in small increments to the pumpkin mixture, tasting as you go to be safe, and stir well.  Let it sit a few minutes and taste again to see if hot enough for your palate.  You don’t want to get this dish too hot, but a little tingle on the tongue is what you’re looking for.  If you want even more smoky taste or a spicier dish, carefully repeat adding ¼ pepper at a time, re-tasting after each addition so you don’t overdo the “heat” level.   TIP:  If you always add hot peppers in stages, tasting as you go, to all your recipes with fully-cooked ingredients, you will never ruin an entire batch getting a dish too hot (I did one time).   Never lose sight of the fact that individual peppers in the same can can vary widely in size and how hot they are, and that not everyone likes things as hot/spicy as you do.  Just sayin’.

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 pumpkin alone, no sweet potato!)

114 calories, 7.6 g  fat, 12.0 g  carbs, 4.0 g  fiber, 8g net carbs, 2.0 g  protein, 121 mg. sodium

Green Bean Casserole

Green Bean Casserole

In keeping with my Holiday Recipe posts, this tasty recipe is my best green bean casserole attempt to date.  My husband even said “This one is your best so far”!   So I make this version exclusively now.

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂

I also used her homemade Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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.phpDISCLAIMER: 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:

3 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories, 18.3 g fat, 9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS, 10.3 g protein, 294 mg sodium

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe is so good, I serve it at almost every holiday celebration now.  It was inspired by one I saw in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese as it doesn’t melt easily (why it is mixed into the dish here rather than being spread on top).  But once it DOES eventually melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. Smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to garnish the top and enhance flavor.

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories, 15.22 g  fat, 6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS, 8.77 g  protein, 312 mg  sodium

Creamed Kale and Spinach

creamed-kale-and-spinachThis little creation to accompany my pork chops today got a resounding two thumbs up from both of us. I’ve creamed spinach a bazillion times, but wanted to see what a little kale added to the picture would bring.  Well, I knew it would bring a marvelous macronutrient profile, but flavor wise, did not want it to dominate the final dish.  I wanted the onion and bacon to come through.  By blending the green vegetables, they were a smooth companion for the bacon-onion flavor layers.  But I added a secret ingredient, one of my favorite condiments, and THAT is what made this dish so special!  Truly!  I keep telling my readers how I love my homemade Shawarma Mayo , how it is almost addictive, and man, it really is!  It brings a creaminess and flavor layer to recipes that to my way of thinking, is just indescribable.  It scored again in this creation! 🙂

This recipe is suitable for all phases of Atkins, Keto diets and Primal followers.

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:

4 oz. thick slice bacon (4 slices, coarsely chopped)

3 oz. red onion, shopped

1 large kale leaf, stemmed and chopped (2 c. total)

8 oz. frozen leaf spinach, thawed

2 T. my Homemade Shawarma Mayo

4 oz. cream cheese

DIRECTIONS:   Preheat oven to 325º.  Lightly grease/oil a medium baking dish and set aside.

In a large skillet over high heat, fry the chopped bacon until done but not crisp.  Drain on paper toweling.  In the grease, saute  the onion until tender.  Add the chopped kale and saute for 2-3 minutes or until it is getting limp.  Add the spinach and stir to blend the mixture well.   Reduce heat to medium and add the Shawarma mayo and cream cheese, stirring to melt and evenly distribute the cream cheese.  Spoon the mixture into the baking dish and top with the browned bacon.  Pop into 325º oven and bake 15-20 minutes to allow flavors to blend. Serve with your meat entree and sit back and listen to them rave about it. 🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

328 calories, 31 g fat, 8.75 g carbs, 2.8 g fiber, 5.95 g NET CARBS, 8.9 g protein, 494 mg sodium

Roasted Shawarma Vegetables

RoastedShawarmaVegetables

This dish is incredibly easy to pull together and is exceptionally good with charcoal grilled meats.  Since we’re grilling T-bone steaks tonight, I thought I’s share this recipe from my archives.  Shown above with a rib-eye steak.  This flavor reminds me so much of the vegetable stew I ate when we lived in Teheran, Iran when I was a small child.  I have even been known to cook the veggies in a grilling basket right on the grill with the meat!  It’s even BETTER that way!   This dish always elicits a thumbs up from diners and definitely sits proudly amongst my very best-tasting veggie recipes.  You can certainly use other spice blends here, but the Shawarma blend is what makes this recipe truly unique!  This is an Atkins Induction friendly recipe.  If you have leftovers, I often cut up any leftover grilled meats and toss it right in the vegetables for lunch the next day.  You will find that this is one of those dishes that just tastes better every time you reheat it, assuming there ARE any leftovers! 😉  This recipe is suited for all phases of Atkins, Keto diets, Primal Blueprint and Paleo diets.

Many more delightful low-carb recipes can be at your fingertips with Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.  She has brought together some of the most talented low-carb cooks on the internet to share their amazing talent with you.  You’ll definitely want to add them to your recipe collection.  You can order the 5-volume set or individual volumes at Amazon.com or here: http://amongfriends.us/order.php

INGREDIENTS:

1 medium yellow squash cut in 1″ chunks (or zucchini is OK)
1 small eggplant (about 10-12 oz) cut in ½” slices, then cut those in quarters
4 plum tomatoes cut into quarters
1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks
1 red bell pepper seeded and cut in 1″ chunks
1 purple onion cut into ½” wedges, layers separated
12 cloves garlic (entire bulb, cloves peeled but left whole)
2 T. Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/
¼ tsp. each salt & black pepper (opt.)

Splash of  olive oil (about 2 T., or more if you can afford the calories)

DIRECTIONS:  Preheat oven to 425º.  Cut up all veggies and place in large mixing bowl.  Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings.  Toss to try and coat all veggies with oil.  Pour into glass casserole pan and bake at 425º for about 30-40 minutes, stirring every 15 minutes.

NUTRITIONAL INFO: Serves 6, each serving contains:

91 calories, 5.0 g  fat, 11.45 g  carbs, 3.48 g  fiber, 7.97 NET CARBS, 2.22 g  protein, 105  mg. sodium

Zucchini “Flower”

photocat

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.

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

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:

9-10 oz. zucchini, sliced thin, lengthwise

3 T. pesto sauce

6 T. grated Parmesan cheese

1/3 Roma tomato

Dash each salt and black pepper

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

1 T. olive oil

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 calories, 13.45 g  fat, 3.05 g  carbs, 1.05 g  fiber, 2 g. NET CARBS, 5.1 g  protein, 162 mg sodium

Smoked Gouda Brussels Sprouts

smoked-gouda-brussels-sprouts

I created this quick dish that came out most delicious.  A great way to prepare a vegetable that many do not like, as the cheese mellows the sprouts.  This is Induction friendly on Atkins as well.  We both really liked this, and I’m not particularly fond of Brussels sprouts.  This veggie dish is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.

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: 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:

14 oz. frozen Brussels sprouts

4 slices coarsely chopped bacon

2 oz. yellow onion, chopped

4 oz. smoked Gouda cheese, grated

DIRECTIONS:  Boil Brussels sprouts for 3 minutes.  Cut them in halves or smaller if you prefer.  In skillet, brown bacon.  Add chopped onion and saute together until onion caramelized.  Toss in the Brussels sprouts and stir, cooking for just a few minutes.  Transfer to baking dish if you prefer.  Top with grated cheese and bake at 350º for 15-20 minutes.  I’ve also done this dish without the bacon:

NUTRITIONAL INFO:   Serves 4, each serving contains:

322 calories,  13.2 g  fat, 9.68 g  carbs. 3.9 g  fiber, 5.78 NET CARBS, 25.38 g  protein, 508 mg sodium

Scalloped Zucchini

Scalloped ZucchiniThis cheesy delicious side dish creation of Scalloped Zucchini was so sinfully rich and tasty!  I’m thinking this would also be good with some cooked chicken or ground pork added before baking for a complete meal!  But it was pretty darn good just as a veggie side, really!  My husband dipped up seconds and he rarely does that with vegetables!  I served this with chicken drumstick s baked with a butter wash and Cavender’s Greek Seasoning.  It would be delicious with grilled steaks or pork chops, too!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint on a dairy day.  Not suited for Paleo, however.

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: 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:

12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

  

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beeginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Kale and Chickpeas

Kale and ChickpeasPLEASE NOTE:  THIS IS A MAINTENANCE RECIPE.  IT IS TOO HIGH IN CARBS FOR THOSE JUST STARTING THEIR LOW-CARB DIETS.  Beans and peas are not allowed for those still in Atkins Induction.  They are high enough carb that not even those in Phase 2 can afford to eat many of them.  But they are a nutritional powerhouse of nutrients and I like to eat them once in a rare while.  They are really only suitable for those in the Pre-Maintenance or Maintenance Phase of the plan.  But if the rest of your day is devoid of many carbs, you can fit this nutrition powerhouse into your diet once in awhile.  Adding kale, another nutritional superfood, and it doesn’t get any better health-wise.  All your daily nutritional needs in one dish really.  This dish pairs nicely with smoked sausage cooked in a skillet or grilled to perfection outside.

Nice thing about chickpeas, is that although high in carbs, they have very little glycemic impact on blood glucose levels, so they are the very BEST pea/bean a low-carber can eat.  Only way to cut the carbs here would be to just eat less than 1/4 of the recipe. 

Many delicious low-carb recipes like this one 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 T. bacon grease

1 oz. onion, chopped

2 c. kale, stemmed and chopped

1 can chickpeas (garbanzos), drained and rinsed well

Dash sea salt

Dash black pepper (optional)

DIRECTIONS:   In a non-stick skillet, heat the bacon grease over high heat.  Add onion and saute until it begins to brown.  Lower heat to medium-high and add chopped kale.  Stir-fry until it is limp or about 3-4 minutes.  Add rinsed chickpeas, salt and stir.  Serve at once with your favorite fried, baked or grilled meat.

NUTRITONAL INFO:   Makes 4 servings, each contains:

184 calories, 7.67 g fat, 24.25 g carbs, 4.7 g fiber, 19.55 g NET CARBS, 5.62 g protein, 332 mg sodium

Bacon “Risotto”

Bacon RisottoThis delicious low-carb version of risotto was ready for our lunch in about 30 minutes flat.  Really nice flavor and I could not taste “cauliflower” in this AT ALL.  Next time I think I’ll try it with crumbled Italian sausage, but bacon was all I had to work with today. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well.

Many delicious low-carb recipes like this one 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:

1 medium 5-6″ head of cauliflower, leaves & stem removed

3 oz. raw bacon, chopped (3 thick or 4 thin slices)

1 c. green onion, chopped

1 tsp. lemon pepper (I use this one: http://www.vgourmet.com/no-salt-lemon-pepper)

1 oz. cream cheese

3/4 c. shredded Parmesan Cheese

VARIATION:   Substitute yellow or white onion for the green.  Other tasty variations:  use crumbled Italian sausage or regular smoked sausage chopped in lieu of the bacon.

DIRECTIONS:  After removing stem from cauliflower, cut up into uniformly small flowerettes, placing them into a food processor bowl.  Pulse until it is fine like rice.  An alternate method is to grate it with a box grater but that can really get messy.  A blender will work but in small batches.  Set the cauliflower “rice” aside for now.

In a large non-stick wok or skillet, fry the bacon until done over high heat.  Add the green onion and stir fry until the onion wilts.  Lower heat to medium and add lemon pepper and stir.  Now spoon in the riced cauliflower.  Stir fry until cauliflower no longer smells raw (3-4 minutes) stirring often.  If it is browning, your heat is too high.  When it appears to be fully cooked but before it is cooked to mush, dot with the cream cheese and sprinkle the Parmesan evenly over the top of the mixture.  Stir to melt and uniformly blend both cheeses throughout the dish.  Serve at once with your favorite green salad.

NUTRITIONAL INFO:    Makes 5 servings, each contains:

194 calories

14 g fat

8.44 g carbs, 3.40 g fiber, 5.04 g NET CARBS

10.8 g protein

426 mg sodium

 

Green Bean Casserole

Green Bean Casserole

This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve.  My husband said “This one is your best green bean casserole yet!”  So I’ll be making this version from now on, it would appear.  He dipped up seconds, too!!

I owe many thanks to Jennifer Eloff for her foundation recipe:  Casserole Topping, to which I made a few additions.  I finally got around to trying it, Jen, and it really does work with cheese and bake mix!  I had visions of it sinking down into the bean mixture during baking, but it didn’t!  I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole.  🙂

I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things.  If you haven’t tried it yet, you simply MUST!    This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix.  Sub in coconut flour in the mix if you avoid grains.

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:

3 c. frozen green beans, regular or French style

½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup

1  6-oz. can sliced mushrooms, drained (about ½ c.)

Dab olive oil to grease dish

1 recipe crumble topping (see below)

CRUMBLE TOPPING:

½ c. shredded Monterrey Jack cheese

1/3 c. Jennifer Eloff’s Splendid Low Carb Bake Mix

2 T. cold unsalted butter

10 medium pork rinds

1 T. toasted, dehydrated (or fresh) shallots

¼ tsp. my Cajun Seafood Spice Blend

1 T. hemp hearts (optional, adds a nutty flavor)

DIRECTIONS:  Oil a 2-qt. baking dish.  Preheat oven to 350º.  Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat.  Scrape the mixture into your lightly oiled baking dish.

To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture.  Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown.  Serve at once.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

237 calories

18.3 g fat

9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS

10.3 g protein

294 mg sodium

Roasted Green Beans

Roasted Green BeansI’ve done a lot of roasting of vegetables over the years, but I roasted my very first green beans tonight.  We thoroughly enjoyed them.  I was amazed how sweet they are when roasted!  I’ll put the seasonings I used on them in the recipe below, but you can use any seasonings you like or just salt and pepper with no additional seasoning.  These are suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.

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:

1 lb. fresh green beans, ends trimmed off, washed

3 T. olive oil

Dash each sea salt, coarse black pepper

Dash Cajun seasoning (I used my Seafood Spice Blend)

Dash onion powder

DIRECTIONS:   Preheat oven to 375º-400º.  My oven cooks a little hot, so I did mine at 375º.Trim and wash beans.  Dry on a clean kitchen towel.  My oven cooks a little hot, so I did mine at 375º.  Drizzle the olive oil over a metal baking pan.  Place green beans directly on the sheet and shake pan back and forth to roll them in the oil to coat them all over.  Sprinkle evenly with each of the indicated spices.  Roll again to get it all onto the beans.  Pop pan into hot oven and roast, shaking them on the pan after around 10 minutes.  Roast an additional 10-15 minutes or until just beginning to brown.  Keep an eye on them the last half of cooking so they don’t burn.  Remove and serve at once.

NUTRITIONAL INFO:   Makes 4 servings, each containing:

125 calories

10 g fat

8.15 g carbs, 3.85 g fiber, 4.3 g NET CARBS

2.07 g protein

152 mg sodium

Baked “Potato”

Baked Potato

Shown with an Achiote (also called annatto) Mexican spiced beef patty and steamed squash with onions (my husbands favorite)

I wish I could take credit for this recipe, but another low-carber brought this cooked wonder up on one of my low-carb forum discussions.  I like to use moderately large turnips for this recipe.  Man, oh man!  This tastes JUST like a sweet, baked red-skinned potato!  No taste of turnip to me at all!  Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion.  But I tell you, the way to cook these things is to microwave them!!!  No taste of turnip at all!   Just the creamy, sweet taste of a buttery red potato!

I did not care for these baked in a conventional oven.  And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way!  So now you can have a baked “potato” with those grilled steaks!  I’m soooooo delighted to have discovered this method of cooking turnips!  This “potato” 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 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.

NOTE:  You DO NOT want to eat the turnip peeling.   They are quite bitter.  You just eat the soft inside part of this “potato”.  🙂

INGREDIENTS:

4  whole 4-5 oz. turnips (or two larger ones if you can find them)

8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)

DIRECTIONS:

Wash and scrub the turnips under running water.  Trip the stem end flat and cut the point off the tip of the turnip as well.  Poke the turnip skin several times to avoid rupturing during cooking.  Place on microwave turntable.  Cook on HI for about 3 minutes.  Turn over and cook on HI for about 3 more minutes.     They should be thoroughly soft when done.  Split and place 2 tsp. butter on each turnip (or more if you can afford the fat grams).  You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion.  Those additions, however, are not calculated in the nutritional info below.

NUTRITIONAL INFO: Serves 2, each serving contains:

230 calories

20.5 g  fat

11.2 g  carbs, 4.4 g  fiber, 6.8 g NET CARBS (not bad for a baked “potato” with your steak!)

1.7 g  protein

60.2 mg sodium

Broiled Shawarma Tomatoes

Click to enlarge

I decided to do my broiled tomatoes a bit different tonight, with 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 or steak.  This recipe would also be 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

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:

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

 

Cabbage Pie

Middle Eastern Cabbage Pie 2

Is there such a think as Persian-Indian fusion cuisine?  🙂  I think this delicious and slightly sweet cabbage recipe would need that descriptor.  My inspiration was this recipe over at Lea’s Cooking blog.  I found the recipe a couple years ago and saved it to try.  Just now got around to taking a closer look at it and decided to make it to go with some leftover grilled Middle Eastern meat in my freezer.  But by the time I got through tweaking the recipe, I doubt it tasted anything like the inspirational recipe, but I do like the idea of baking cabbage into a “pie”.   🙂

I have a lot of spices going on in mine, making this taste nothing like cabbage at all!  Seriously, because my husband doesn’t like cabbage but LOVED this dish!  I gave it a two-thumbs-up, too.  This recipe is suitable once you are out of Atkins Induction, and is OK for Keto diets.  It would not be suitable for Primal-Paleo folks without changes.

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:

2½  c. cabbage, shredded (or the bagged cabbage is fine)

¼ tsp. sea salt

1  jalapeno, seeds and ribs removed, chopped

1 green onion, chopped

3 large eggs

1/3 c. sour cream

¼ c. my homemade Shawarma mayonnaise

¼ c. plain whey protein powder

2 T. Jennifer Eloff’s Gluten-Free Bake Mix

1 tsp. baking powder

Dash my Garam Masala Indian Spice Blend

DIRECTIONS:    Preheat oven to 350º.  Grease a pie plate or line a round cake pan or springform pan with parchment and grease the sides.  Set aside.

Shred the cabbage and place in a medium mixing bowl.  Finer is better than coarser I think.  Mine was a little too coarse for easy slicing.  Sprinkle with the salt and work it around to get any moisture to bleed out you can.  Dry with paper towels on your counter.  Place cabbage back in the bowl.  Add the chopped jalapeno and green onion and stir. Next  add the eggs, sour cream and mayo.  Beat this mixture into the cabbage until it is well-blended.  Add the bake mix, protein powder and baking powder last and blend into a smooth batter-like mixture.

Pour mixture into greased pie plate and bake at 350º for about 30 minutes.  It will be dry to the touch in the center when done.  Remove from oven and loosen the edges with a knife or spatula like you would a cake.  Cut into 6 slices and serve.  This incredibly complements Middle Eastern or Indian meat entrees.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

182 calories

18 g fat

4.21 g carbs, 1.28 g fiber, 2.93 g NET CARBS

8.8 g protein

215 mg sodium

 

 

 

 

Pimiento Cheese Cauliflower

Pimiento Cheese CauliflowerI was thinking about pimiento cheese today but didn’t have any low-carb bread made up.  So I grabbed the half cauliflower head in my refrigerator and turned it into a pimiento cheese delight.  Looking for a different taste for your baked cauliflower next time?  TRY THIS!   Only change I might make next time is I used only 1 oz. pimiento (half the 2-0z jar I had on hand).  Next time I think I’ll use the entire jar and have entered 2 oz. in the ingredients and calculated the numbers below for that recommendation.  I would have like a wee bit more pimiento taste, personally.

This is a small recipe, so double it for a big family.  🙂  This recipe is suitable for all phases of Atkins, Keto diets, and Primal.  Not suited for Paleo.

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:

11 oz. cauliflower, cut into flowerettes

2 slices American deluxe cheese, broken into small pieces (or Cheddar)

1 oz. cream cheese

1    2-oz. jar of pimiento, drained

DIRECTIONS:  Cook the cauliflower in boiling water until just tender.  Preheat oven to 350º.  Drain cauliflower well in a colander.  Slightly press on it to squeeze all the moisture out.  Pour it into a medium bowl and add the two cheeses and drained pimiento and stir gently until they are pretty much melted evenly (but it doesn’t have to be totally creamy).  Try not to rough up the cauliflower too much as you stir, but partially mashed will be OK.  Pour into a square 5″-6″ greased baking dish.  Bake at 350º for 15-20 minutes or until top is lightly browned and edges are bubbling.  Serve at once.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

116 calories

8 g fat

7.76 g carbs, 3.03 g fiber, 4.73 g NET CARBS

6.1 g protein

230 mg sodium

Smoked Gouda Cauliflower

Smoked gouda Cauliflower

This recipe was inspired by one in Dana Carpender’s 500 Low-Carb Recipes. Most people do not cook cauliflower casseroles with this particular cheese and it doesn’t melt easily (why it is mixed into the dish rather than being spread on top).  But once it DOES melt, it truly transforms the ordinary into  the sublime.  In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.  I served it to my brother, who was an executive chef at Top of the Mark in San Francisco and he RAVED about it!  It’s Atkins Induction friendly, too!

This recipe also appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs.  There are 5 volumes already released and two more due out soon!  More info on their Facebook page here:    You can order Vol. 1 or the entire set from here or at Amazon.com.  These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!

INGREDIENTS:

1 medium large head cauliflower

6 oz. cream cheese, softened

4 oz. smoked Gouda cheese, grated

¼ tsp. coarse black pepper

Dash salt

Optional:  chopped chives or green onion to top

DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender.  Drain off any water and mash the chunks up slightly with a fork (do not puree, however).   Stir in softened cream cheese until it is melted and blended well.  Grease glass casserole dish and spoon half the cauliflower mixture in.  Sprinkle with half the grated smoked Gouda.  Spoon remaining cauliflower into dish and top with rest of Gouda cheese.   Sprinkle with just a dash of salt, as the cheese has a lot of sodium.  If you are sodium sensitive, I wouldn’t add ANY salt.   Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below.  Bake at 350º for 20-30 minutes or until bubbly.

NUTRITIONAL INFO: Serves 6, each serving contains:  (you may get up to 8 servings and that will lower the net carbs even more)

190.3 calories

15.22 g  fat

6.17 g  carbs, 2.4 g fiber, 3.77 g  NET CARBS

8.77 g  protein

312 mg  sodium

Eggplant Parmigiana “Pizza”

Eggplant Crust Pepperoni PizzaThis tastes more like Eggplant Parmigiana than a pizza to me, but one never knows when one starts out creating.  I LOVE how the eggplant crust came together.  Just as crunchy as classically prepared Parmigiana.  Couldn’t even taste the pepperoni though.  Won’t bother or will put more next time.  What I do know is this was extremely filling and truly DELICIOUS!  I’m going to make Eggplant Parmigiana (this minus the pepperoni) more often from now on.  Pork rinds are just wonderful as a stand-in for breadcrumbs in Italian cooking.  If you keep some of the Lucini sauce in your freezer, it can be defrosted quickly int he microwave for such recipes.  Makes prep time a cinch!  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

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 them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

VARIATION:  Increase recipe, omit the pepperoni and make a full casserole pan full of these slices for classic Eggplant Parmigiana.  🙂

INGREDIENTS:

2   slices eggplant, unpeeled, about 3/8″ thick

1½ T. homemade mayonnaise

1½ oz. pork rinds (2 handfuls) crushed

Dash your favorite seasoning blend

Dash Italian spice blend (or oregano)

1½ oz. shredded mozzarella (about 5 Tbsp.)

4 T. spaghetti sauce (I use Lucini brand I buy at Walmart)

½ oz. green bell pepper, sliced extremely thin

5 slices pepperoni, chopped a bit

2 T. Parmesan, grated

DIRECTIONS:   Preheat oven to 450º.  Line baking sheet with parchment.

Slice off eggplant slices and brush both sides with mayo.  Crush pork rinds and stir in spices. Sprinkle them onto both surfaces with pork rind crumbs, coating well.  Place slices onto parchment lined pan and bake at 450º for about 15 minutes.  No need to turn during baking.  Remove from oven and lower to 350º.

Sprinkle each slice with 2 T. mozzarella cheese.  Dot each with 2 T. sauce.  Place bits of green pepper next.  Evenly space the pepperoni bits.  Sprinkle each with Parmesan cheese and the remaining 1T. mozzarella.  Bake at 350º for 5-10 minutes to melt the cheese.  Serve and ENJOY!

NUTRITIONAL INFO:   Makes 2 slices, each contains:

310 calories

23.1 g fat

7.0 g carbs, 3.1 g fiber, 3.9 g NET CARBS

18.9 g protein

700 mg sodium

Red Radish Cottage Fries

Red Radish Cottage FriesI’ve been making hash browns with onion and bacon grease pretty much all my life.  My Southern roots grow deep.  When I learned (making Chinese stir-fries) that radishes taste totally different when cooked (not bitter as when raw), I had a light bulb go off.  Daddy’s hash browns!! They’re GREAT for breakfast with your eggs and bacon; GREAT as a potato side at dinner!

You will just be amazed how close to red potatoes red radishes taste like when fried this way.  For me, the key here is the onion and bacon grease.  Just not as good done in olive oil.  🙂  Do try this some time if you haven’t yet.  The carb count is astounding compared to real potatoes!  This recipe is suitable for All phases of Atkins, Keto diets and Primal-Paleo as well.

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 book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

15 medium radishes, cut in large pieces

2 oz. yellow onion, sliced

2 T. bacon grease

Dash each salt and coarse black pepper

DIRECTIONS:  Heat skillet over medium-high heat.  Add bacon grease.  Toss in the onion and saute until it begins to get soft and brown/caramelize on the edges.  Add radishes, salt and pepper and continue stir-frying until radishes are no longer opaque.  You want them to just begin browning so the skins will stay a pretty reddish color.  🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

87 calories

8.9 g fat

2.26 g carbs, 0.56 g fiber, 1.70 g NET CARBS

0.30 g protein

75 mg sodium

Sweet Steamed Cabbage

Click to enlarge

If you’ve never cooked cabbage in a microwave before, and you’re not particularly fond of cabbage to begin with, you’re in for a real treat!  This method of cooking is my attempt to replicate a cabbage dish a little Chinese restaurant in Texas City used to serve.  It was slightly sweet and cooked just until wilted with a heavy dose of butter.  I’ve gotten pretty close to their flavor now with this dish.  I think you will REALLY like this method of cooking cabbage.  An added plus is not only is it milder tasting than stir-fried or boiled cabbage, but it does not smell u the house cooking it either!  🙂  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

VARIATION:  Add crumble, cooked, crisp bacon on top when serving

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 wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment 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:

3 c. green cabbage, cut into 2″ pieces (leaves separated)

½ c. water

2 T. butter

2-3 drops liquid Stevia, liquid Splenda or sweetener of choice

Optional:  salt & pepper to taste

DIRECTIONS:  Cut cabbage into 2″ chunks and separate the leaves.  Place in glass dish.  Add water, butter and Splenda.  Microwave 4-5 minutes only on HI, stirring once during cooking at 2 minutes.  Test for doneness as microwaves vary.  You want the cabbage just wilted and tender but not very soft really.  If properly done, this dish has none of the strong cabbage flavor or smell cooked cabbage usually has.  It’s one of the few cooked cabbage dishes my husband will eat.  Serve at once.  As I like the sweetness of this particular cabbage dish, I don’t usually add salt or pepper, but each to his own.

NUTRITIONAL INFO:  Makes 3 servings, each with:

90 calories

7.7 g.  fat

5.12 g  carbs, 2.23 g  fiber, 2.94 g  NET CARBS

1.2 g  protein

19 mg sodium

Indian Creamed Spinach (Saag Paneer)

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.

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

DISCLAIMER:  I do not get 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:

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

Jicama Cajun “Fries”

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

DISCLAIMER:  I receive no remuneration for this book promotion nor for the inclusion of my recipes therein.  I promote them because they simply are GREAT cookbooks you’ll want to add to your cookbook shelf.

What a Jicama looks like

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 Calories

11.4 g  fat

5.50 g  carbs, 2.78 g  fiber, 2.22 NET CARBS

11.2 g  protein

276 g  sodium