Buttoni's Low-Carb Recipes

Archive for the ‘XTRA STUFF’ Category

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Shown on a roasted duck

I roasted the most delicious duck in the oven recently.  I used a slightly sweet Asian-style marinade  that was delicious on it.  I used Boyajian infused oils, but few will have those on hand, so I took the liberty of substituting fresh garlic and chile paste into the recipe and calculated my numbers below accordingly. This recipe is suitable for all phases of Atkins and acceptable for Paleo-Primal followers if you use real honey rather than the sugar-free variety.

I suspect this delicious marinade would be good also on chicken or pork ribs.

INGREDIENTS:

1/4 c. homemade chicken stock

2 T. sugar-free honey (I use Honey Tree I buy at Walmart.  Use real honey if Paleo or Primal))

2 T. coconut aminos (or tamari or low sodium soy sauce)

1 tsp. apple cider vinegar

1/4 tsp. hot chile paste

½ clove minced garlic

DIRECTIONS:  In a 9×13 plastic container, glass dish or gallon zip plastic bag.   Mix the marinade ingredients right in the dish or bag.  Add your duck, chicken or pork ribs.  Manipulate the bag so that the marinade gets onto all surfaces of the meat.  Marinate for about 1 hour in the refrigerator, mixing the pieces of meat in the bag again after 30 minutes.  Oven bake or grill your duck, chicken or pork until properly cooked. OPTIONAL:  Baste meat with marinade during cooking/grilling, but be sure you cook off the last application of sauce on both sides of the meat as the raw meat juices in it need to cook off properly.

NUTRITIONAL INFO:   Makes enough to marinade & baste 1 duck, 1 whole chicken or a rack of pork ribs.

8.3  calories

0.08 g  fat

0.38 g  carbs, 0.03 g fiber, 0.35 g  NET CARBS

0.33 g  protein

110 mg sodium

Sriracha Aioli

Sriracha Aioli

A buttery aioli (mayonnaise-based) sauce is a lovely compliment to grilled seafood or grilled chicken.  This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles unless you can find a recipe for homemade Sriracha sauce.

DIRECTIONS:  Process the following ingredients in a food processor or blender until smooth.  Scrape into serving dish and place in refrigerator until shrimp is grilled and you are ready to serve.

INGREDIENTS: 

½ stick butter, melted (2 oz.)

1 jalapeno, seeded, ribs removed (optional)

1/3 c. Homemade Mayonnaise

½ c. fresh cilantro

Juice of 1 lime

Dash each salt and pepper

½ clove garlic, minced

Dash smoked chipotle  chile powder

¼-1 tsp. Sriracha sauce (to your taste)

NUTRITIONAL INFO:  Makes 10 tablespoons or 5 servings of 2 T. each.  Each serving contains:

231 calories

25.4g fat

1.5 g carbs, 0.5g fiber, 1 g NET CARBS

0.6g protein

77 mg sodium

Shown on Lobster Cakes

This delicious sauce is tasty on any kind of seafood cakes or croquettes (tuna, salmon, crab, shrimp, fish or lobster cakes).  But it’s not just good on seafood cakes!  It’s delicious on broiled fish, chicken, pork and beef as well.  I’ve even dipped it over boiled rutabagas, steamed spinach, tossed with zucchini noodles or my dumpling gnocchi.  Why I’ve even spooned it on my scrambled eggs at breakfast!  DELICIOUS!  🙂  This one is a very versatile sauce indeed. I think you’ll like it as much as we do.  This recipe is suitable for all phases of Atkins and Keto diets.  Primal-Paleo folks will need to make it with coconut milk instead of 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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

4 oz. cream cheese, softened

½ c. heavy cream

1/3 c. water

2 tsp. red wine vinegar

2 tsp. plan suitable mayonnaise

¼ tsp. tarragon (more if you like)

Dash black or red cayenne pepper

DIRECTIONS:  On a paper plate, soften or melt the cream cheese in the microwave (or in saucepan over lowest heat).  Place cream cheese in saucepan and add the cream and water, whisking together.  Add vinegar, mayo and spices.  Whisk a couple minutes to blend to a very smooth sauce.  Add additional water by tablespoons if it gets too thick, as it will thicken as it simmers.  Spoon 2 T. over each patty.  If there is any sauce leftover is GREAT on scrambled eggs in the morning.  🙂

NUTRITIONAL INFO:  Makes 10 servings of 2 T. each.  1 serving contains:

67 calories, 6.9 g  fat, .53 g  carbs, .01 g fiber, .52 g  NET CARBS, 1 g  protein, 41 mg sodium

Bacon Gravy with Kale

Bacon Gravy with Kale

I felt like eating bacon gravy for breakfast today, rather than my usual sausage gravy.  And as I knew neither lunch nor dinner tonight would involve any Vitamin K for my hubby (he has to eat a little bit of Vitamin K each day), I decided to throw in a bit of finely chopped kale to see what that was like.  Well, it was delicious, although the kale took a rear seat to the bacon and green onion flavors. I would definitely make this new breakfast gravy again and it’s sooooooo nutritious with that little bit of kale thrown in the mix.  Hubby gave it a thumbs-up, too!  I served it at breakfast over toast, but I see potential for this being served over baked or broiled fish or chicken as well.  🙂 this recipe is suitable for all phases of Atkins (using an Induction-friendly bread) and for Keto diets.  Primal diners could enjoy this occasionally as well.  Paleo folks will want to sub in coconut milk or almond 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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1/3  lb. bacon (about 6 slices)

3/4 c. kale (1 medium leaf), stemmed and chopped fine

2 large green onions, chopped

1 c. heavy cream

1 c. water

Dash salt and black pepper

xanthan gum or your favorite thickener (optional)

DIRECTIONS:   Coarsely chop the bacon and brown in a non-stick skillet.  Add the kale and saute over high heat until it begins to get limp (about 2 minutes).  Add the green onion and saute 1 minute to soften. Reduce heat to medium and add the cream, water and seasonings.  As it simmers, lightly dust the surface with xanthan gum and wait to allow it to thicken.  Dust again if necessary to get it as thick as you like, waiting a minute between additions.  Less is always better when it comes to xanthan gum, lest you end up with a slimy gravy.  😉  Serve at once over low-carb toast as shown, or low-carb biscuits.

NUTRITIONAL INFO:    Makes 4 generous servings, each contains: (numbers below DO NOT include the toast, biscuit or whatever meat/recipe you serve this on)

387 calories

39 g  fat

4.12 g  carbs, .6 g  fiber, 3.52 g  NET CARBS

6.2 g  protein

382 mg sodium

Pork in Queso Flameado

Shown on Seared Pork Loin

I wanted this delicious sauce to be archived on my site as a sauce and not just as a pork recipe, so I’m reposting it at this time.  If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you won’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer.  It is sooo good!  Well, I decided to try my hand at it with some pork for dinner.  If you love Mexican food, you’ve GOT to try this dish!  My husband just loved it, as did I!   This dish also sports some very impressive nutritional numbers below, so it’s a keeper in my book.  It is suitable for all phases of Atkins and other Ketogenic diets.  This sauce is also delicious on seared chicken and fish.  Of course, I first ate this as a fondu with toasted bread cubes to dip into it (I would now use low-carb bread cubes, of course)!  If serving as a fondu, you will likely need to add a little more cheese, at is is supposed to be quite thick.  You’ll have to recalculate the carbs for any additional cheese you melt into it, however.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

2 T. unsalted butter

1 link chorizo, removed from the skin and crumbled

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

6 oz. Monterrey Jack cheese, shredded (or more if you can afford the carbs)

DIRECTIONS:  Melt the butter in a non-stick skillet over medium heat. Add crumbled chorizo and brown, crumbling as small as you can as it cooks.   Add the green onions, bell pepper and saute until they are tender.  Lower heat to medium-low and add cream, water and cilantro.  Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and if serving with meat, lay the seared meat on top.  Pop into preheated 350º oven and bake for 15 minutes or until bubbly and the flavors have fully melded.  Serve 1/4 of the sauce over each portion of meat.  This pairs nicely with mashed cauliflower or a nice guacamole salad.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories

45 g  fat

4.35 g  carbs, 1.15 g  fiber, 3.2 g  NET CARBS

36 g  protein

654 mg sodium

Ranch Buttermilk Dressing

Ranch Buttermilk Dressing

Ranch Dip for Veggie Tray

Ranch Dip for Veggie Tray

 

I finally came up with a version of Ranch® Dressing for my husband, who just loves it on salads.  I think my version tastes better than what is sold in the bottle (which I actually don’t like).  No unhealthy ingredients in mine, either.

 

 

 

I’m not too fond of dill, so I tend to reduce it in most recipes.  But my husband LOVES dill and likes more in recipes, thus the range of dill shown in the Ranch® Powder recipe linked below.  I basically used equal amounts of the herbs I selected except the dill and thyme.  A tablespoon of thyme would have been waaaaay too much!   This dressing is super yummy!  Try it and see if you don’t agree it’s even better than the famous bottled stuff!  As you well know, this also makes an excellent dip for raw vegetable party trays.  All you have to do for the dip is increase the sour cream to make it thicker.  You’ll have to recalculate carbs to add in the extra sour cream.  This recipe is suitable for all phases of Atkins and Keto diets.

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:

1 c. homemade mayonnaise

3/4 c. sour cream (add ¼ c. more if using as a veggie dip)

¼ c. buttermilk (only 2 T. if using as a veggie dip)

1 T. my Ranch Dressing Powder Blend

2 tsp. red wine vinegar

1/8 tsp. salt

OPTIONAL:  1/8 tsp. glucomannan powder if you like a thicker dressing

DIRECTIONS:  Measure the first 3 ingredients into a medium bowl.  Whisk well to blend to a smooth mixture.  Add my Ranch Dressing Powder Blend, vinegar and salt and whisk a couple minutes until the herb mixture is thoroughly blended in.  If using the glucomannan thickener, whisk it in last.  Transfer to a saved empty plastic dressing bottle (I always keep and wash them for homemade dressings) if you have one, or a lidded jar.  Close tightly and chill.  Serve on crisp green salads or as a dip for raw veggies.

NUTRITIONAL INFO:   Makes two cups or eight ¼ c. servings, each contains:

251 calories

26.8 g  fat

1.81 g carbs, .1 g  fiber, 1.71 g  NET CARBS

1.72 g  protein

66 mg sodium

 

 

 

Ranch Dressing Powder Blend

Ranch Dressing Powder Blend

My husband loves Ranch Buttermilk Dressing on his salads, so I decided to take equal amounts of the herbs I had on hand that I suspect are in the Hidden Valley commercial blend and see what I could come up with.  Since the onion and garlic taste are so pronounced, I have added a lot of those two ingredients.  🙂

You will find dehydrated buttermilk powder in a small can in the baking aisle of your grocery store.  Most carry it.  If you can’t find it, just mix the herbs and spices.  There won’t be a buttermilk taste in the spice blend, but if using to make dressing, you can follow this Ranch Salad Dressing recipe, which I will be posting very soon.

This recipe is suitable for Atkins Induction, Keto dieters and Primal followers that consume some dairy.  One tablespoon of this blend should be equivalent to 1 envelope of the commercial powder mix.  1 envelope is enough to season 1 cup of the mayo-sour cream base for making the well-known salad dressing.  Of course, you can always add more if you like, since the net carbs are low.

TIP:  You can use fresh herbs for a better taste, but I’d make up half as much as it won’t keep so well using fresh herbs.  Use approximately double the shown amounts below if you use fresh herbs.  But know that it won’t keep in your refrigerator longer than the fresh herbs keep, the fresh parsley will be the first to spoil on you.  For this reason,, I double bag mine in plastic and freeze.  Then I break off a clump and defrost when I want 1 T. or so for a recipe.  If you use dried herbs as listed below, this blend should keep a long time in a tightly lidded jar in your spice rack/cabinet.  The buttermilk powder is room-temperature stable.

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

1 T. dried chives  (or 2 T. fresh)

1 tsp. – 1 T. dried dill weed  (I prefer 1 tsp., personally, as I’m not fond of dill)

1 T. dried parsley (or 2 T. fresh)

½ tsp. dried thyme (or 1 tsp. fresh)

1 T. onion powder

1 T. garlic powder

1 tsp. coarse black pepper

1 T. dehydrated buttermilk powder

¼ tsp. salt (more if you like, but I’m salt sensitive)

DIRECTIONS:  Place all ingredients in a food processor or blender and process to a fine powdery mixture (won’t be so powdery if you use any fresh herbs).  If fresh herbs are used, you need to refrigerate and use this mix up in about a week, or freeze it flat in a plastic bag.  Then you can just pinch/break off (still frozen) what you need for a small batch of dressing or a recipe. 🙂

NUTRITIONAL INFO:   Makes 8 T. each contains:

12.3 calories

.11 g  fat

2.42 g  carbs, .38 g  fiber, 2.04 g  NET CARBS

.73 g  protein

80 mg sodium

Chipotle Chile Sauce

This versatile sauce has a simply AMAZING flavor!   It’s wonderful as a green salad dressing.  It’s marvelous on Grilled Fish Tacos.  It makes a lovely dip for raw vegetables on a party tray.  It’s a wonderful dip for low-carb “Potato Chips” (from sliced, fried jicama).  It’s scrumptious on grilled burgers and even steaks for a Mexican flair.  It’s great on turkey and chicken sandwiches.  It’s even very tasty on scrambled eggs!  It’s to-die-for on hamburgers!  Shall I go on?   Needless to say, but I think I’m addicted to this stuff.  LOL.   It is suitable for all phases of Atkins, Keto diets and Primal followers.  It is not suitable for Paleo with the sour cream in it, but you could use all homemade mayo and it would then be suitable.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Special sale going on right now on the complete 10-volume set ($9.99 per volume)!  Order your set or individual volumes from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½ c. homemade mayonnaise

½ c. sour cream

½ tsp. chili powder

½ tsp. my Smoky Chipotle Spice Blend

1 small chipotle chile pepper (in adobo sauce in the can), rinsed, seeded and mashed (about 1″ long)

Dash salt

DIRECTIONS:   Mix all the ingredients in a bowl and serve at once.  Keeps well in the refrigerator and can be stored for a week or a little longer.

NUTRITIONAL INFO:    Makes 1 c. total for 4 servings.  Each ¼ c. serving contains:

263 cals, 28.2g fat, 1.97g carbs, 0.37g fiber, 1.6g NET CARBS, 1.7g protein, 272 mg sodium

Einkorn Bake Mix

This is a low-carb complete baking mix similar to Bisquick and CarbQuik, which includes leavening and shortening.  I have added a small amount of ground Einkorn wheat for flavor and texture benefits.  Einkorn is one of the oldest forms of wheat whose grain has not been hybridized or genetically modified.  Einkorn is said to have less of a detrimental effect on blood glucose levels and the gut than modern wheat.  Modern wheat is partially to blame for the obesity problem we see in America today.   I make no promises regarding performance of this bake mix other than recipes I test and actually post.  I’m learning how to use this mix as I experiment with it.    I will always post tested recipes in the Einkorn Flour Experiments category of my recipe index.  The word Einkorn will always appear as the first word in the recipe name so the recipe will not be confused with it’s non-Einkorn cousin.

I’ve been experimenting for several months with the flour and am really liking the results.  As I said, mostly I have just been adding up to 1/2c. to my already tested low-carb recipes.   To date, I have not exchanged this mix 1 cup for 1 cup in a recipe.

If you type Einkorn into the search box, the site will bring up the recipes I’ve tested with this flour and now this bake mix.  Or you can just click the Einkorn category in the recipe index.

PRODUCT INFORMATION

EINKORN FLOUR – ¼ CUP

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EinkornStats

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This bake mix has evolved from my personal experience with low-carb baking ingredients, how they tend to act in the oven and what ratios they seem to like to co-exist in to produce tasty baked goods.  I think I finally have the ratios about right.  This bake mix produced a very nice vanilla cake that serves 2 people.  It was moist, tasty, spongy and somewhere between a commercial box mix cake and a pound cake in texture.  This cake makes lovely Strawberry Shortcake.  I can see many uses for this 2-serving treat.  🙂    The texture is quite smooth, too.  Click here to see the recipe:  Individual (2-serving) Vanilla Cake .

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Einkorn Individual Vanilla Cake [shown is 1½ recipes of this cake.  Cake on the left is 1 recipe.

This is a very large recipe of bake mix and you may prefer to make only a half batch to start out with if you want to experiment with it.  You SHOULD be able to use this like Bisquick or Carbquick in recipes.  You should also be able to replace the flour+leavening+shortening in your regular flour recipes successfully with this mix but you must realize you are experimenting.

I would highly recommend perhaps making half or quarter recipe of the mix to start out.  Trial it in a half recipe of your favorite muffins, or just a few donuts or half a cake recipe so fewer ingredients will be wasted if the test is a fail.  Feel free to post links to pictures of your experiments with this mix in the comment section.  We’d all love to learn from your experiences.  🙂

MIX INGREDIENTS:  (I recommend making NO SUBSTITUTIONS)

5 c. almond flour

2 c. plain whey protein powder (I use NOW brand)

1 c. Einkorn flour

1 c. oat flour  (ground from 1¼ c. rolled oats unless you can buy it pre-ground)

¼ c. oat fiber

1 tsp. glucomannan powder

3 T. baking powder

2 tsp. cream of tartar

2 tsp. salt

1½ c. palm shortening (I order at Tropical Traditions)

DIRECTIONS:  Grind the oats into flour in your food processor or blender as fine as you can get it.  Place the oat flour into a large mixing bowl. Measure out all remaining dry ingredients and stir well.  Using a fork or pastry cutter, cut the shortening into the mixture until it resembles coarse cornmeal.  Place in a lidded container.  Can be stored on the counter safely as palm shortening is very stable at room temperature and has a very long shelf life.  If you decide to store in the refrigerator, be aware the shortening will firm up and cause the mix to clump a bit.  So you need to set it out, bring to room temperature and re-work with a fork in a bowl to evenly distribute shortening clumps before attempting to measure for use in recipes.

BAKE MIX NUTRITIONAL INFO:     Makes 11 cups of mix.  ½ cup mix contains:

338 calories, 28.2 g  fat, 15.99 g  carbs, 4.6 g fiber, 11.39 g  NET CARBS, 14.5 g  protein, 170 mg sodium

Tzatziki

Posted on: April 19, 2014

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Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

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:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories

8.1 g  fat

4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS

3.2 g. protein

110 mg sodium

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Asian Dipping Sauce

This versatile Chinese-style dipping sauce is good for pork patties, Chinese dumplings, Korean BBQ and for using on various Chinese stir fries.  You can play around with the amount of peanut butter and Sambal Oelek chili sauce in this and change the overall flavor and spiciness to suite your taste.  This sauce is not suitable until the Atkins Phase 2 OWL level.

INGREDIENTS:

2 tsp. sesame oil

1 tsp. creamy natural peanut butter (I use Laura Scudder’s)

2 T. rice wine vinegar

1 tsp. ginger root, minced fine

2 cloves garlic, minced

1 tsp. Sambal Oelek chili sauce (or to taste)

2-3 drops liquid stevia or sucralose

1 T. low sodium soy sauce (or coconut aminos)

1 T. green onion (finely minced)

2 T. water

DIRECTIONS:  Stir the peanut butter into the sesame oil until smooth.  Add all remaining ingredients and serve with Chinese dumplings, Korean BBQ or other Asian marinated grilled pork or beef.

NUTRITIONAL INFO:  Makes about 1/2 c. sauce (8 Tbsp.).

23 calories

1.45 g  fat

.91 g  carbs, .08 g  fiber, .83 g  NET CARBS

.32 g  protein

71 mg sodium

34 mg potassium

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Chai Tea Spice Blend

We just love Indian Chai tea.  Having lived in Tehran, Iran for a couple of years when I was 10-12 years old, I just loved drinking their unspiced plain hot tea from the little 2″ tall sipping glasses they serve tea in there.   It always reminded me of my childhood days, playing “house” and having “tea parties” with my dolls.

In Iran, sugar was sold in huge solid blocks and they would just hammer off chunks, pop a piece into their mouths and sip the hot tea right through that sugar “cube”.  At age 10, what fun!  Pure sugar in your mouth!  🙂  What can I say?  My views on sugar sure have changed.  🙂  I very quickly learned considerable Pharci language at age 10, mostly from our maid, Fatimeh, who spoke little English.  When we would pass a tea shop in the bazaar she would make a sipping gesture and ask:  “Chai meekhawheed?” (sp?) which I quickly figured out meant “Do you want some tea?” I learned the proper response in no-time flat “Adeh, chai meekhawham” (sp?), “Yes, I want some tea!”.  I also knew in that setting, I’d get it served Iranian style, with those fun chunks of rock sugar, something my mother would never  allow at home.  Wasn’t I a naughty little 10 year old?   Mom was always worrying about that evil, Mr. Tooth Decay (those old enough, remember him from the Colgate TV commercials in the late 50’s?).  Moms always over worry, don’t they?  My teeth haven’t all fallen out after all!  LOL  Wonder if Chai tea is served with rock sugar in India?  Sorry, I digress with my boring nostalgia trip………..

Cardamom Pods, cloves, black peppercorns and cinnamon sticks

Cardamom Pods, cloves, black peppercorns and cinnamon sticks

It was not until today, looking on the internet for the origins of the word CHAI, that I learned Indian hot chai tea, infused with all its lovely aromatic spices, actually gets its name from the Persian word for tea, CHAI (pronunced in Iran with second syllable stressed  CHA – EEEEEE )   Ya learn something everyday!

I really avoid commercial spice preparations as much as I can, what with all the “extras” they add to those prepared mixes, beaucoup salt and sugar.  So I decided to take the most common spices I can taste in a cup of chai tea and just make up my own, using equal amounts (roughly) of the likely spices.  I quickly learned it needs to be a little top-heavy with cinnamon and doubled that 1 ingredient.  The final spice blend, brewed into a 2-cup pot of tea, was DELICIOUS!  So I thought I’d share my new blend here with my readers.

I’m a lazy cook by nature and don’t like the nuisance of shelling cardamom seeds from those big pods, so once I saw that Penzey’s sells it already shelled, well you know I was on that one like a fly on flypaper!  🙂  I order already shelled cardamom seeds from Penzey’s Spices on-line or their catalog.  Therefore, I have no earthly idea how many cardamom pods it will take to yield 1 tsp. seeds, but probably around 10-15?  There are about 8-10 little black seeds in the average green cardamom pod.

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! (also available individually) from Amazon or here: 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:

¼” slice of fresh ginger root (about 1 tsp.)

6 black peppercorns

10 whole cloves

2 tsp. cinnamon (or 1 3″ stick broken up)

1 tsp. cardamom seeds

3/4 tsp. fennel seeds

DIRECTIONS:  Place all ingredients in a blender or spice grinder (I use a dedicated cheap coffee grinder for spices) and grind until all is pretty fine.  Store in a lidded jar in a dark cabinet or your refrigerator if you’re worried about the ginger.   To make tea from this spice blend, boil your water in a proper teakettle and add your teabag(s) or loose tea in an infuser (my pot has a built-in infuser that lifts in and out).  Add 1 tsp. Chai Spice Blend to the infuser along with your tea for every 2 cups of water/tea you want to serve.  Steep for 5 minutes with the lid on and serve in cups with milk or cream and sweetener of your choice.  Rock sugar, too, if you can get it!  (wink, wink, nudge, nudge) LOL Just kidding, I don’t eat real sugar anymore.  🙂

NUTRITIONAL INFO:    Makes about 9 tsp. of spice blend, each teaspoon (amount to brew 2 cups chai tea) contains:

3 calories

.1 g  fat

.75 g carbs, .45 g  fiber, .3 g  NET CARBS

< .1g protein

Horseradish Sauce

Horseradish Sauce

I’m not personally fond of horseradish sauce with my prime rib roast.  It’s an acquired taste I just never acquired.   🙂  I much prefer the “au jus” natural gravy the roasts make.  But my husband really likes it and this is the recipe he prefers.  This sauce is suitable for all phases of Atkins.  Here’s my foolproof oven-baked Perfect Rib Roast recipe if you’d like to try it sometime.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 c. sour cream

1 T. horseradish

1 T. mayonnaise (I use homemade)

Dash salt and black pepper

DIRECTIONS:  Stir all ingredients together, chill and serve with rib roasts, New England Boiled Beef, or grilled steaks.

NUTRITIONAL INFO:  Makes eight servings.  Each 2-Tbsp. serving contains:

75 calories

7.5 g  fat

1.46 g  carbs, .06 g  fiber, 1.4 g  NET CARBS

.97 g  protein

Click to enlarge (shown on Grass-Fed Beef Chuck Roast)

Click to enlarge (shown on Grass-Fed Beef Chuck Roast)

This delicious sauce was inspired by a recipe I saw on Rhubarbandhoney.com.  http://rhubarbandhoney.com/2013/03/17/drunken-irish-bacon-jam/ .  The 3 key ingredients of my recipe are the same, but there my version parts paths with the inspirational recipe.  I quadrupled the Irish Whiskey, introduced orange marmalade and fresh orange juice, used fresh jalapenos rather than jalapeno jelly and I added fresh cranberries.  My method of preparation was stovetop since I don’t own a crockpot.  I don’t care for the visual appearance of the processed jam, and preferred to leave mine chunky so the cranberries show up nicely.

I can’t wait to try this chutney on my holiday turkey this year, my next roasted chicken, duck or with my next pork roast or pork chops!  Would probably be good with lamb chops, too!   It has a simply wonderful sweet and tart taste with a bit of a jalapeno bite that really delivers on flavor!  My thanks to Kimberly for this lovely idea.  It will definitely be in my regular holiday menu from now on, as I’m not so fond of traditional cranberry sauce.  🙂

This recipe is not suitable until Atkins Pre-Maintenance or Maintenance due to the orange ingredients.  Keto devotees can enjoy this as the carbs are pretty low, but it would not be appropriate for Primal-Paleo without several changes, lie using molasses instead of the sugar-free syrup and using a plan-acceptable orange marmalade.

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:

1½ lb. bacon (about 16-18 slices), chopped into ½” pieces

2 medium onions (8 oz.), chopped

4 cloves garlic, minced

½ c. apple cider vinegar, preferably raw,unfiltered

½ c. water

½ c. Irish Whiskey

¼ c. fresh squeezed orange juice

¼ c. my sugar-free Orange Marmalade

½ c. erythritol

¼ c. sugar-free maple syrup

3 jalapenos, seeded and chopped fine

1 c. raw cranberries, cut in halves (or ½ c. sugar-free dried berries, but add those before the long simmer so they will get tender)

DIRECTIONS:  Cut the bacon, onion and jalapenos and set them aside.  Mince the garlic and set aside. In a large non-stick skillet or wok, brown the bacon until it is medium brown but not real crisp. Drain on paper towels.  Pour off and store for other use all the grease but 2 T..  In the remaining 2 T. grease, saute the onion, garlic and half of the chopped jalapeno until the onion is tender.  The jalapeno will lose most of its bite during the cooking.  If you don’t like hot jalapeno flavor, you might want to add ALL the jalapeno now.  Stir in the orange marmalade.

Add the vinegar, water, Irish Whiskey and fresh orange juice.  Stir to mix. Now stir in the erythritol and maple syrup.  I using dried cranberries, add then now!  Reduce heat to lowest setting and simmer uncovered until it the chutney begins to thicken up a bit as some of the moisture evaporates.  That will be about 1-1½ hours.  Add the remaining jalapeno (this jalapeno will NOT lose it’s bite as it is virtually not cooked at all).     Now add the raw cranberry halves.  Simmer just until the berries slightly soften, or 3-4 minutes.  Turn off heat.

Serve immediately or when cooled, spoon into tightly-lidded jars and store in the refrigerator until ready to serve.  Should keep about a month in the refrigerator and should freeze nicely for several months.  Reheat over low heat or in the microwave on DEFROST just before serving.

NUTRITIONAL INFO:   Makes 1 quart (4 cups) or sixteen ¼c. servings.  Each ¼ c. serving contains:

92 calories

5 g  fat

3.26 g  carbs, .63 g  fiber, 2.63 g  NET CARBS

3.36 g  protein

197 mg sodium

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This delicious vinaigrette is good on green salads, cucumber salads, tomato or mushroom salads.   With a little more extra-virgin olive oil added, it makes a wonderful dipping oil for homemade breads to compliment your next Italian dinner!  I rarely actually measure any of these ingredients, but did so to develop a recipe I could finally get around to adding to my website recipe collection.  I have just never thought of dressings as needing recipes before.  I just start throwing stuff into a bowl until it tastes good enough to put on my salad.  🙂 I like to use this recipe also as a dip for bread when I serve Italian fare.  It is particularly good with my Gluten-Free Focaccia bread baked as a loaf, then sliced for dipping: https://buttoni.wordpress.com/2013/04/22/gluten-free-grain-free-focaccia/.   This recipe is suitable for Atkins Induction, Keto programs, and Primal-Paleo as well.

INGREDIENTS:

½ c. extra virgin olive oil

2 T. balsamic vinegar

1 clove garlic, minced

1/8 tsp. onion powder

¼ tsp. crushed red pepper flakes (or 1/8 tsp. ground cayenne)

¼ tsp. dried oregano, crushed

Dash salt

1/8 tsp. coarse black pepper

DIRECTIONS:  Mince garlic into a small bowl. Measure out all other ingredients into the bowl.  Stir ingredients well.  This is best made a day ahead, but that is not absolutely necessary.  Don’t be alarmed that your spices and garlic will turn dark overnight.  Balsamic vinegar stains foods that way. I transfer any leftover to an old bottle and just store in at room temperature in my pantry.  It keeps a very long time that way (the oil is the first to go rancid, so one smell will tell you when it is time to toss it out).  Store in your refrigerator if you prefer.  I usually use mine up in a week or so, so spoilage has never been a problem for me.

NUTRITIONAL INFO:   Makes about 10 Tablespoons of dressing.  1 T. contains:

99 calories

11 g  fat

.73 g  carbs, .40 g  fiber, .33 g  NET CARBS

.05 g  protein

36 mg sodium

7 mg potassium

10% RDA Vitamin E

Click to enlarge

Click to enlarge

This is my version of the ever popular Cavender’s Greek Seasoning.  My brother, a professional chef before he retired, just LOVES his Cavender’s, in salad dressings, on fish and chicken, and even on vegetables.  My version is real close to the popular commercial product, but it has a more pronounced garlic/onion flavor and has no salt in it (I’m very sodium sensitive). I think you’ll  like my mock up of this flavorful blend.  This spice blend is suitable for all phases of Atkins, other Ketogenic diets and Primal-Paleo lifestyles as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 T. dill seed

1 T. black peppercorns

1 T. dried basil

1 T. dried oregano leaves

1 tsp. dried thyme

1 T. granulated garlic

1 T. granulated onion

1 T. dried parsley flakes

1 T. dried rosemary

2 tsp. dried marjoram leaves

DIRECTIONS:   Mix ingredients in a bowl and transfer to a grinder (or your blender).  This may take several batches if using a dedicated coffee grinder like I use.  You want the blend fairly fine.  Store in an airtight jar in a dark cabinet with all your other spices.

NUTRITIONAL INFO:  Makes about 9 Tbsp. or 27 tsp.  Each teaspoon contains:

4.6 calories

.09 g  fat

1.0 g  carbs, .34 g fiber, .66 g  NET CARBS

2.1 mg potassium

1 mg sodium

Click to enlarge

Recipes abound for mock ups of this very popular spice blend that McCormick created in their “Grillmates” line of seasonings, all varying by an ingredient or two, or the amounts of those ingredients. There are, however, similarities from one recipe to the other.  Those ingredients are in my blend below.  I’m not so fond of the chicken blend, but absolutely adore the steak blend.  For my blend, I have used less dill and coriander seed, (spices I’m not so fond of) and I use Smoked Spanish Paprika over regular paprika.  My blend is quite similar to the original but is more to my taste.  This is my favorite recipe with this spice blend:   Montreal Baked Chicken

INGREDIENTS:

2 T. whole black peppercorns

2 tsp. dill seed

1 tsp. coriander seed

2 T. Smoked Spanish paprika (or regular)

1 T. granulated garlic

1 T. minced dried onion

1 tsp. crushed red pepper flakes

DIRECTIONS:  Place all ingredients into a spice grinder or blender and pulse a couple times to coarsely grind.  Place in airtight, lidded jar and store.

NUTRITIONAL INFO:   Makes 20 teaspoons.  Each tsp. contains:

7.4 calories

.18 g  fat

1.6 g carbs, .59 g  fiber, 1.01 g  NET CARBS

.33 g  protein

1 mg sodium

I found this film evoked some interesting thoughts on theories about why low carb dieting works and whether it is or is not dangerous.  I hope my readers will find it as clear, interesting and informative as I did. It’s a little long, but well worth a listen all the way to the end.  Makes me feel I’m doing things right by my way of eating.  My recent blood work numbers would indicate that to be the case.

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Chipotle Mayonnaise

I love the taste of smoke chipotle peppers (smoked jalapeno peppers). Once you taste this flavor in creamy mayonnaise, you’ll be astounded at how good this condiment is with so many different foods.  It’s great on a charbroiled burger.  Thinned with a bit of cream, it makes a delightful sauce for baked/ grilled chicken or grilled/broiled seafood.  I have dabbed it atop steamed broccoli and cauliflower and loved that as well. I have even used it thinned with a bit of olive oil for a salad dressing.  The possibilities for using this condiment are unlimited.  Provided you are not sensitive to nightshades (peppers are nightshades), you will quickly learn to love this condiment.  This sauce/condiment is suitable for all phases of Atkins and for my Paleo and Primal readers as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

½ c. my Homemade Mayonnaise

1   1½” long Chipotle pepper in Adobo Sauce from can, seeded and minced fine

DIRECTIONS:  Blend or pulse in processor until smooth.  Keep refrigerated until serving.  Store any leftover mayo for up to 1 week in a lidded jar in your refrigerator.

NUTRITIONAL INFO:  Makes about eight 1-tablespoon servings.  Each tablespoon contains:

102 calories, 11 g  fat, .41 g  carbs, .16 g  fiber, .35 g  NET CARBS, .4 g  protein

Click to enlarge

Click to enlarge

My inspiration for this spice blend was a jar of Smoky Paprika Chipotle Seasoning by Victoria Gourmet: http://www.vgourmet.com/Smoky-Paprika-Chipotle-Seasoning/p/VIC-00146&c=VictoriaGourmet@SeasoningBlends .   Alas, my jar of this tasty blend is about gone, so I have attempted to mix up a batch of my own.  I have no earthly idea of the ratios of the ingredients they use in their blend, but my first stab at recreating it is not bad if I do say so myself.  Clearly not quite the same, but not bad. This is suitable for all phases of Atkins. Paleo and Primal followers can enjoy this blend as well.  Remember, peppers and paprika are nightshades, so if you are allergic/sensitive to nightshades, you should avoid this spice mix.

This spice blend is a delicious addition to your favorite Mexican casseroles, at a ratio of 1 tsp. to a large 9×13 casserole.  Adding 1 tsp. to 1/3 c. homemade mayonnaise will produce a lovely condiment for charbroiled burgers.  It takes an ordinary chicken or turkey sandwich to a whole new flavor level. I find the flavor of chipotle mayo almost addictive and good on a variety of things, including broiled seafood!

INGREDIENTS:

1 tsp. dried ground guajillo pepper, seeded & ground (very mild pepper)

2 T. chili powder

2 T. paprika (I used Smoky Spanish Paprika from Penzey’s)

1 tsp. ground cumin

1 tsp. ground oregano

1 tsp. onion powder

1 tsp. garlic powder

3/4 tsp. chipotle chile powder

1 T. mesquite flour  [Optional]

DIRECTIONS:  Seed and grind a dried guajillo pepper in a spice grinder or your blender until fairly fine.  Measure out 1 tsp. of the mixture into a small bowl (store the rest in a plastic sandwich bag or lidded jar if any is leftover).   Measure out all remaining ingredients listed above and stir well.  Store in a tightly lidded jar, preferably in a cabinet away from sunlight.

NUTRITIONAL INFO:  Makes around 1/3 c. spice mix or 15 tsp.  Each teaspoon contains:

10 calories

.33 g  fat

2.0 g  carbs, .95 g  fiber, 1.05 g  NET CARBS

.39 g  protein

12 mg sodium

50 mg potassium

Click to enlarge

BBQ Sauce

I tried my hand at a homemade, Texas-style tomato-based BBQ sauce today.  I just got a new order of grass-fed beef from my panhandle supplier in which I had a lovely 3½ lb. rack of beef back ribs.  Hubby didn’t really feel like cooking outside tonight, so I just did the ribs in my roaster oven on the patio to avoid heating up the kitchen. Texas is so hot this time of year.  The ribs were actually frozen solid when they went into my roaster oven, set at 250º.  I put them on at 9am and they were falling-off-the-bones tender by 2pm.  I really wasn’t sure how long they would take, as I’d never cooked grass-fed ribs before, and grass-fed meat usually takes much longer to get tender than other beef.  I will just warm them up at dinner tonight with my side dishes.

This sauce was so good on the oven-baked version, but it is even better on outdoor charcoal-grilled ribs.  The charring caramelizes and smokes the applesauce in this delicious, slightly sweet sauce.  🙂  This sauce is good on beef, lamb, pork and for BBQ chicken as well.

This sauce is suitable once you reach Atkins Phase 2 OWL and Keto diets but not for Primal-Paleo unless you use real honey and real maple syrup.

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:

1 c. stale coffee

½ c. apple cider vinegar

1 T. Worcestershire sauce

1 T. coconut aminos (or low-sodium soy sauce)

2 T. sugar-free maple syrup

2 T. sugar-free honey

2 tsp. liquid smoke  (I use American Spice brand “Amish Meadow”)

4 oz. unsweetened applesauce (omit if still on Induction)

¼ tsp. salt

1/2 tsp. chili powder of your choice (I use Chipotle, which is pretty HOT!)

1 tsp. paprika (I use smoky Spanish paprika from Penzey’s)

1 tsp. onion powder

¼ tsp. cumin

3 cloves minced garlic

4 oz. onion

6 oz. tomato paste

¼ c. butter or ghee

DIRECTIONS:  Measure out all ingredients but the butter into a food processor or blender.  Puree until the garlic and onion are completely smooth. Scrape it all into a large saucepan, add the butter and bring it to a boil.  Lower heat very low and simmer 10-15 minutes.  Baste your meat as usual as you grill it outside.  If roasting your meat in the oven I recommend covering with foil until the last hour or so and add the sauce the last hour of cooking, when you should remove the foil.

NUTRITIONAL INFO:  Makes around 2 cups.  Each tablespoon contains:

24 calories

1.5 g  fat

2.25 g  carbs, .46 g  fiber, 1.79 g  NET CARBS

49 mg sodium

77 mg potassium

Click to enlarge

Click to enlarge

When they’re in season in the summer, my husband just LOVES sliced tomatoes with mayonnaise for a quick salad.  I made something for him today at lunch that came out real good!  He originally asked if I could mix up a little of my caper mayonnaise, which he loves dearly with tomatoes: https://buttoni.wordpress.com/2009/08/08/caper-mayonnaise/.  But I discovered my bottle of capers is all used up and I keep forgetting to get a replacement. So I thought a minute and remembered the sofrito sauce in the freezer and decided it would be good used this way.  Well, suffice it to say I’ve found yet another tasty way to use this flavorful little sauce!    What a mouth explosion it brings to everything I’ve tried it in or on!   This delicious mayonnaise is suitable for all phases of Atkins, Ketogenic Diets and Paleo-Primal followers as well.

INGREDIENTS:

½ c. homemade mayo (my recipe here:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/)

2 T. (more or less to taste) sofrito sauce (recipe here: https://buttoni.wordpress.com/2013/05/21/sofrito/ )

Dash salt and black pepper

DIRECTIONS:   Make the mayonnaise per that recipe’s instructions (or use whatever plan acceptable mayo you prefer).  Make the sofrito sauce per that recipe’s instructions.  Measure out ½ c. of the mayo for this recipe into a small bowl and chill the rest in a lidded jar for future use.  Add 2 T. of the sofrito and stir, freezing or chilling the remainder in a plastic sandwich bag for future use.   Serve alongside sliced fresh tomatoes, to dress up a chicken or turkey sandwich or for tartar sauce applications!  Anywhere you use mayo, I suspect this might be good, the uses are many!

NUTRITIONAL INFO:   Makes about ½ cup or 8 T.  Each tablespoon has:

106 calories

11.7 g  fat

.3 g  carbs, .908 g  fiber, .22 g  NET CARBS

.4 g  protein

27 mg sodium

10 mg potassium

28% RDA Vitamin B12, 13% E, 14% phosphorous, 22% riboflavin, 30% selenium

This wonderful blending of herb flavors is a favorite of mine. You just can’t go wrong with cilantro, jalapeno and parsley in my book.  I just throw in some kale or occasionally spinach because it is so darn good for you and can’t be tasted as such in this sauce!  I don’t always include the vinegar usually found in Chimichurri Sauce…..it kind of depends how I’m going to use the sauce.  I usually do add some wine vinegar if it’s destined for grilled meats; I omit the vinegar for lots of other uses of the sauce like my Chicken Quesadillas.  I like to freeze any leftover sauce in a flattened ziploc bag so I can just break off a small piece for use in recipes.   This is OK for all phases of Atkins, Paleo and Primal fare as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. loosely packed kale, stemmed and chopped (or fresh spinach)

½ c. parsley

½ bunch cilantro

1 clove garlic

½ seeded jalapeno

Dash sea salt

¼ c. extra virgin olive oil

OPTIONAL:  2 T. red wine vinegar and dash of crushed red pepper flakes

DIRECTIONS:  Place all the ingredients into a food processor or blender and blend until well-mixed.  Serve with your favorite Mexican dishes or in recipes that call for Chimichurri herb mixture.

NUTRITIONAL INFO:   Makes about 10 T., each tablespoon contains:

52.3 calories, 5.48 g  fat, .85 g  carbs, .33 g fiber, .52 g  NET CARBS, .34 g  protein, 21 mg sodium

0035

      Shown on seared pork chops

I often make compound butters and store them in my freezer.  There are literally limitless flavorings you can blend into butter for serving on grilled meats and vegetables.  They’re quick to make and ever so when you want an exotic taste FAST!  My Maple-Bacon-Bourbon Butter is one of my favorites.  I occasionally put it to work in creamy sauces like the one pictured above.  This sauce was divine on my pork chops and it is a quick meal for weeknights!  This sauce would also be wonderful on baked or grilled chicken, steaks, lamb or wild game.  This recipe is not suitable until you reach Atkins Phase 2 (OWL) due to the bourbon.   It is not suitable for Primal-Paleo on several levels.

INGREDIENTS:

2 slices thick-slice bacon, chopped (3 oz,)

4 large mushrooms, sliced

3 T. Bacon-Bourbon Butter

1 tsp. sugar-free maple syrup

¼ c. cream

1/3 c. water

2 T. bourbon

Dash of your favorite thickener (optional)

Dash sea salt and black pepper

1 tsp. parsley, chopped (for garnish)

DIRECTIONS:   Fry the chopped bacon in a skillet.  Remove bacon with a slotted spoon to a paper towel.  If planning to serve with skillet-seared meat, sear the meat over high heat to nearly done stage right in the same skillet in that delicious bacon grease.  Or have your spouse grill the meat outside over charcoal to the desired stage.  When skillet chops are browned and done, remove them to a plate while you put the sauce together.  Add the 3 T. Bacon-Bourbon butter to the pan juices, melt and add the mushrooms.  Saute until mushrooms are done.   Lower to medium heat and add water, cream, bourbon, salt, pepper, and maple syrup.  Stir well and lay pork chops on top of the mushroom sauce.  If doing grilled meat, you won’t do this step. Simmer sauce on low heat 5-10 minutes to reduce/thicken the cream.  If not thick enough for you, you can slightly thicken with a dash of your preferred thickener. Gently pour mushroom sauce onto serving platter and set the meat on top.  Garnish with chopped parsley.

NUTRITIONAL INFO:   Makes 2 servings, each contains: (does not include meat)

496 cals, 48.2g fat, 5.35g carbs, 0.95g fiber, 4.4g NET CARBS, 7.65g protein, 475mg sodium

Sofrito

Posted on: May 21, 2013

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Puerto Rican Sofrito

Sofrito is a sauce seen often in Puerto Rican and Spanish recipes.  I have seen many recipes for it, but have never made it myself.  PilotGal at ACtive Low Carber forums introduced me to this with one of her recipe shares.  I finally decided to try it since she ranted about how good it was.  I varied the amounts of the ingredients a wee bit from her original recipe though.  My husband likes bell pepper only marginally.   I was very impressed with the blend of flavors, but I got too much garlic in my first batch.  Most recipes call for green bell pepper, as did hers, but in my second batch, I tried red and really like the sweet edge and color it brings to the mixture.  I use less green onion and cilantro than most, but it is ample for those flavors to strongly come through.  A little parsley added to the mixture and the resulting sauce was delicious!  I can see this versatile little sauce will have many uses in my kitchen. Last night I used it as a dressing on an avocado/cherry tomato salad that was delicious!  Tonight, it went onto pan-seared chicken breasts. It makes a lovely condiment for fish, chicken or beef tacos.  It compliments grilled seafood, chicken and pork and some casseroles, too.  I have even dotted a bit on scrambled eggs and absolutely LOVE a bit on my eggs!  This sauce is Atkins Induction-friendly.  Some recipes for sofrito include tomato, and you might like to add a seeded chopped tomato to the mix for some uses.

Here’s a link to the recipes I have tried this tasty sauce in so far and they have all been DELICIOUS!!:  https://buttoni.wordpress.com/?s=Sofrito&submit=Search .  No doubt you will think of other creative uses for Sofrito.  🙂

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:

½ bunch of fresh cilantro

4 large green onions, roots removed

4 garlic cloves

2 oz. red bell pepper (or green)

¼ c. parsley

¼ c. extra virgin olive oil (more if you want a thinner sauce)

VARIATION:   Add 1 seeded, Roma tomato.

DIRECTIONS:  Pulse all ingredients in a food processor or blender until chopped and blended.  Don’t pulse too long.  You want it coarsely chopped about like pickle relish.   Store your sofrito in a lidded jar in the refrigerator if not using immediately.  It can also be frozen in plastic bags.

NUTRITIONAL INFO:   Makes about 1½ c. (20 tablespoons), each tablespoon contains:

28 calories

2.74 g  fat

.88 g  carbs, .24 g  fiber, .64 g  NET CARBS

.24 g  protein

10 mg sodium

 

Lemon Parsley Garlic Butter (shown on Swai filets topped with shrimp and small Bay scallops)

Lemon Parsley Garlic Butter (shown on Swai filets topped with shrimp and small Bay scallops)

This was my Dad’s favorite compound butter for charcoal-grilled chicken or seafood when I was growing up.  He even grilled fresh oysters with this butter sauce occasionally. VERY good stuff!  We found it a much lighter flavor than most BBQ sauces on seafood. And the marriage of this butter with charcoal smoke……just heavenly in taste to me. Just baste your chicken, shrimp, or fish several times during the grilling process.  If using with an indoor broiled approach, I would wait and add it toward the end of broiling so the butter won’t burn in the broiler.  If baking in the oven, you can go ahead and put it on the chicken or seafood at the beginning of the cooking process.  This is very Atkins-friendly (all phases), Keto diets and would be suitable for Paleo-Primal consumption if you first clarify the butter to remove the milk solids.

For many more sauces and dinner ideas for those sauces, visit the folks at http://www.facebook.com/LowCarbingAmongFriends.  A photo preview awaits you.  Together, Jennifer Eloff, Chef George Stella and a number of other talented cooks have brought together in a 5-volume set, all the recipe ideas you can imagine.  And they’re all TASTY, EASY and GLUTEN-FREE.  You can order the entire set or individual volumes at Amazon or here.

DISCLAIMER:  I am not paid for this book promotion nor for my recipes therein. I do so simply because they contain marvelous recipes you’ll want to try!

 

INGREDIENTS:

1 stick unsalted butter (4 oz.)

¼ c. parsley, chopped

1 T. lemon zest

1 tsp. lemon juice

1 clove garlic, minced

Dash each black pepper and sea salt

DIRECTIONS:  When the butter is nearly to room temperature, using a fork, add and blend in all listed ingredients.   Tear off a 6-8″ piece of plastic wrap and spoon the butter mixture onto the plastic in a long log shape.  Using the plastic to help roll, form a smooth log or flat-sided stick shape the length of a stick of butter. Close the ends of the wrap and chill.  I like to keep in the freezer and just slice off what I need for recipes as needed.  1/8 of the log = 1 T. = 1 serving.  When ready to use for grilling, just melt in a saucepan and baste the seafood or chicken several times during grilling over hot coals.

NUTRITIONAL INFO:  Makes eight tablespoons of sauce, each contains:

102.9 calories

11.48 g  fat

.45 g carbs, .15 g  fiber, .3 g  NET CARBS

.21 g  protein

22 mg sodium

Bacon-Bourbon Butter

Bacon-Bourbon Butter

I dare you to try and say the name of this recipe 10 times in a row real fast without getting tongue-tied!  Ha, ha.  I sure can’t do it.  I just love, love, LOVE compound butters! They’re so easy to make, store in your freezer so they’re handy, and they really “dress up” an ordinary meat or seafood taking it to a new flavor level.  The one I made last night to use on pork or seafood came out particularly tasty.  Not too sweet; not too overpowering.  I recommend this butter for pork, whether butter-seared like the pounded pork loin shown above, or on charcoal grilled pork chops.  I can’t wait to try this butter on our next grilled fish or shrimp.  This recipe is not suitable for Atkins Induction due to the bourbon in it.  This would not be suitable for strict Paleo-Primal for the same reason.

INGREDIENTS:

1 stick unsalted butter (4 oz.)

1 slice low-sodium bacon, chopped very fine

Dash coarse black pepper

Dash onion powder

2 tsp. bourbon

1 T. sugar-free maple syrup

DIRECTIONS:  Soften butter on a plate.   Brown the bacon in a skillet and drain, saving the grease for other uses.  Add the cooked bacon to the butter and mix in all remaining ingredients with a fork until well blended.  Cut off about an 6-8″ piece of plastic wrap and lay on your counter.  Fork up all the butter into a longish band and using the plastic wrap to help you roll it into a log. I like to shape mine into the same shape and length of a regular stick of butter so I can cut off exactly 1T. (1/8 or the log) by just eye-balling it when I’m ready to use the butter in a recipe.  Close the ends of the plastic wrap and set on the shelf of your refrigerator freezer until it is hard.  Label it with a permanent marker and place your butter in a ziploc bag and store in the freezer if you are not going to use it right away. I encourage you to make compound butters a day ahead of planned use to allow the flavors to intermingle and mellow a bit, but that isn’t absolutely necessary.

NUTRITIONAL INFO:   Makes eight 1T. servings, each contains:

116 calories

11.9 g  fat

1.75 g  carbs, .3 g  fiber, 1.45 g  NET CARBS

.44 g  protein

15 mg sodium

Click to enlarge

Butter BBQ Sauce

Being almost Texan (Dad was Texan, I’m Texan by marriage and have lived here 46 years now), they might lynch me from the nearest tree if I uttered aloud that I don’t much like traditional Texas tomato-based BBQ sauce on my smoked pork.  Oh, don’t get me wrong, I can eat it, and even enjoy it, but my North Carolina roots prefer grilled pork just heavily smoked with buttery vinegar sauce with a little spice added.  It’s much richer to me that way.  Although the specific spices I might throw into the melted butter will vary, depending on my mood, the following recipe reflects the most frequent candidates. After all, as far as I’m concerned, it’s not the spices but the butter that’s really in the driver’s seat here.  🙂

Of course, you can use any cut of pork for this, but I used some pork “grilling strips” my husband brought home from the store last week, which were cut from a large pork Boston butt according to the label.   Only my husband, God love him, can be sent to the store for a Boston Butt and come home with a cut of pork I never EVER heard of.  🙂  But pig is pig and it’s ALL good smoked, non?  And boy, did this come out really good!  The leftover meat is great reheated the next day, too! This recipe is suitable for Atkins Induction if you omit the wine.  This sauce is equally good for grilling seafood and 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 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 T. unsalted butter

¼ c. diet ginger ale (optional, but adds a nice flavor layer)

2 T. white wine (omit if on Induction)

1 tsp. red wine vinegar

1 T. Steviva (use honey for Primal or Paleo)

Pinch each salt, black pepper, cayenne pepper, dill seed

1 tsp. each minced dehydrated onion and minced dehydrated garlic

½ tsp. ginger root, minced

1 tsp. tomato paste

DIRECTIONS:  Melt butter over low heat in saucepan.  Add all other listed ingredients.  Baste meat several times while you grill over hot coals.  Serve with your favorite sides.  I love mine with my Chipotle “Sweet Potatoes” https://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/ and a green vegetable or salad.

NUTRITIONAL INFO:  Numbers below are for the sauce alone and not whatever meat you use this on.  Recipe makes enough sauce to baste 1½ lb. meat several times during cooking.  Makes approximately 5 servings, each containing:

90.4 calories

9.24 g  fat

.94 g carbs, .1 g  fiber, .84 g NET CARBS

.2 g protein

36 mg sodium

24 mg potassium

Click to enlarge

Peggy’s 8-Seed Spice Blend

I’ve grown quite fond of a spice mixture I stumbled upon in my local Marshall’s last year.  It is called 7-Seed Crust by Victoria Gourmet.  I absolutely adore this flavor in or on the tops of my low-carb rolls, focaccia and flax crackers.  As it’s fairly expensive, I decided to try and reproduce it myself at home.  I poured it out on a sheet of white paper to compare what I can see with the naked eye and what is listed on the back of the bottle.  I can clearly see all the listed ingredients except fennel.  I see it neither whole or crushed.  There is also no licorice fennel flavor to this blend, so I’m assuming it doesn’t really have fennel in it.

Next problem is how much of each item should I use?  This is proprietary information, so it’s a sheer guess really. Visibly, there appear to be equal amounts of the various colored/shaped seeds in this mix, but I find the taste of onion and garlic to be decidedly pronounced, so I am going to opt to use a little more of these than the other seeds and spices. I also decided to add Nigella (also known as onion seed, black caraway, kalongi and charnushka).  It has a peppery, caraway flavor and I think it will enhance this blend for use on savory baked goods.  Calculating the nutritional information was extremely difficult, as number for spices are difficult to obtain.  The amount of carbs in 1 tsp. in under 1, so I’m not going to worry about using 1-2 tsp. of this in future.  My end spice blend is very close to the VG brand product, perhaps a little more black peppery, but overall, I’m very pleased.  Mine isn’t exactly the same, but I didn’t really expect to get an exact match.   By the way, my blend below does not have the sea salt the original blend has.  I don’t like to put salt in my spices so I will know exactly how much total salt is going into a recipe.  I always add my salt separately.   I know this spice blend will be good on any of your savory low-carb rolls, breads or crackers.   This is of course suitable for all phased of Atkins and Primal-Paleo as well, since quinoa is also actually a seed.

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:

1 T. coriander seeds

1 T. black peppercorns (I use a mixture of black and red)

2 T. dehydrated onion (I used dried shallot)

1 T. sesame seeds

1 T. caraway seeds

1 T. Nigella seeds (available in Indian groceries or from Penzey’s)

1 T. dark whole flax seeds

1 tsp. crushed red pepper flakes

1 T. poppy seeds

2 T. dehydrated minced garlic (not powder), found at Sam’s

1 T. quinoa

DIRECTIONS:  Put the first 3 ingredients into a grinder.  I have a dedicated coffee grinder I use just for spices.  Pulse the grinder a few times, checking often, breaking these larger items up a bit, DO NOT reduce them to a powder.  You want them coarse ground.  Place this mix into a medium bowl.  Measure and add all remaining ingredients and spoon into a lidded jar.  Always store spices in a dark, cool cabinet away from heat sources.

NUTRITIONAL INFO:    Makes about 3/4 c., 12 T. or 36 tsp.  Each tsp. of the spice blend contains:

9.2 calories

.49 g  fat

1.04 g  carbs, .39 g fiber, .65 g NET CARBS

.31 g protein

Click to enlarge

Iranian Grilled Chicken

This is a dish my Dad cooked often when we lived in Iran when I was a child.  Our assigned motor pool driver, Reza, taught my Dad how to make this wonderful chicken.  I can remember to this day the smell of this wonderful chicken being grilled on portable Aladdin grills outside shop fronts on Shimran Boulevard (or so it was named in 1960) in Teheran, walking to our favorite bakery for their wonderful 2′ long sheet bread called nan-e sangak.  Not sure which aroma was more divine, the chicken or the to-die-for bread cooking in the pebble-based ovens.

My addition to this recipe is the smoked Spanish paprika.  I know for certain that was not in the recipe my Mother wrote down & brought back to the States.  The original recipe uses a popular Iranian spice, sumac, which can be obtained in better spice stores, ordered on-line from places like Penzey’s Spices…….or you can grow your own like my  father did!  Sumac is the ground, dried berries/fruit of the sumac bush.    It is a slightly acidic, lemony tasting spice that is found in many Iranian, Israeli and other Gulf States dishes.  If you can’t get sumac, it can be omitted without great detriment to the final flavor of this dish. This recipe is Atkins Induction friendly and Paleo-Primal acceptable as well.  Because it is impossible to calculate the total nutritional info per serving, as that would depend on the specific pieces of chicken eaten, I will just provide the information for each of 10 servings of the marinade (the # of pieces of chicken I get from a chicken, cutting each breast in half) of sauce and you will have to calculate and add in the values for the piece(s) of chicken eaten.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

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

INGREDIENTS:

1 stick unsalted butter or ghee, melted (1/2 c. yogurt to be more authentic, but I warn you, that’s higher in carbs, naturally)

Juice of 2 lemons

Dash each salt and pepper

½ tsp. sumac

1½ tsp. paprika (I use smoked Spanish paprika)

½ tsp. turmeric

1 onion, minced very fine

1 whole chicken, cut into 10 pieces

DIRECTIONS:  Melt the butter in a small sauce pan or in your microwave.  Add all other marinade ingredients.  Stir well and remove from heat.  If using the more authentic yogurt, just stir the ingredients into the yogurt and marinate.  Cut up the chicken into 10 pieces (I reserve the back for making stock).  Place chicken into gallon ziploc bag.  Pour 1/2 of the marinade over the chicken.  Zip bag and manipulate it to coat each piece of chicken well with marinade.   Set rest of marinade aside for basting later.  Allow the chicken to marinate in the refrigerator for 3-4 hours.  Prepare charcoal grill.  When the coals are hot and ready, place chicken on the grill and cook on each side until done, basting often with the remaining marinade mix.  Cooking takes about 20 minutes on a side to get the chicken properly done (longer if cooked far from coals, indirectly).   Serve with grilled vegetables, green vegetable or a classic sour cream/yogurt cucumber mint salad.  ENJOY

NUTRITIONAL INFO:   Makes ample marinade/sauce for 10 pieces of chicken.  Each serving of the marinade only contains:

88 calories

9.2 g  fat

1.87 g  carbs, 1.2 g  fiber, .67 NET CARBS

1.3 g protein

17.9 mg sodium

Click to enlarge

Raspberry Smoothie

I’m watching my calories now as well as carbs, in order to get my last 20 lbs. off.  Low carbing alone just isn’t working to do that, as I was stalled at the same weight for two full years!  No amount of tweaking of Atkins was getting my last 25# off.  Every other day now, I restrict my total caloric intake drastically (500-600 calories); then every other day, I increase my caloric intake to 1600-1700 calories.  I’m hoping that will keep my metabolic set point so confused it can’t implement countermeasures to hang on to the weight I still need/want to lose.  In a sense, what I’m doing is very much like Intermittent Fasting, so I hopefully reap many of the benefits one gets with that approach to eating.  But my attempts at IF last year didn’t suit my hunger needs nor our daily routines and schedule.

With a lot of help from glucomannan powder (from the Konjac tuber), which is virtually a pure fiber, zero value food, I am able to make smoothies and puddings that are extremely filling for those low-calorie days.  I’ve even been known to have a glucomannan powder smoothie on my higher calorie days, as they are so satisfying and filling.  Glucomannan or Konjac is the very same substance that shirataki noodles are made from, if you are familiar with those.    Today’s smoothie took the place of breakfast and easily got me to lunch without any intervening mid-morning hunger pangs.  These would also be very refreshing on a hot summer afternoon.  This recipe isn’t suitable until Ongoing Weight Loss (OWL) berries and nuts level.

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:

1 c. unsweetened frozen raspberries (I buy Great Value brand at Walmart)

1 pkt. stevia

2-4 drops liquid Splenda (if needed due to tart berries, or other sweetener = 2 tsp. sugar)

7 ice cubes

1½ c. cold water

3/4 tsp. glucomannan powder (optional, but thickens it up)

DIRECTIONS:   Add all ingredients to a blender and blend a couple minutes until nice and smooth.  Pour into a serving glass and ENJOY!

VARIATIONS:  You can add 1-2 T. protein powder if you like, or 2 T. heavy cream, or coconut milk, but those variations are not calculated in the stats below.  Of course, other berries can be used as well.  When you get to the higher fruits level, you can make these with watermelon, canteloupe or peaches as well.  Sometimes I add 1 scoop of low carb homemade vanilla ice cream.

NUTRITIONAL INFO:   Makes 1 very large serving which contains:

70 calories

1.6 g  fat

32 g  carbs, 18.4 g  fiber, 13.6 g  NET CARBS  (using fewer raspberries will lower carbs)

3 g  protein

13 mg sodium

Click to enlarge (shown on roast duck)

Click to enlarge (shown on roast duck)

This butter adds a nice citrus tang to roast duck or baked chicken.  It it is also very good on broiled or char-grilled fish.  This easy compound butter is one I fix often.  You could substitute lime zest for the orange zest for a nice variation on this recipe.  This is suitable for Induction.  If you are interested, the dinner roll recipe is here, but I left out the rosemary in the above pictured version: https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/

INGREDIENTS:

1 stick butter (I use unsalted) (4 oz)

1 T. lemon zest

1 T. orange zest (or lime zest)

1 large clove garlic, minced

2-2 T. parsley, chopped

1/16-1/8 tsp. cayenne pepper

Dash salt

DIRECTIONS:  Soften butter in a bowl.  Add remaining ingredients and let sit for about an hour so that flavors can blend.  Stir occasionally.  Dab onto roast duck, chicken or fish right before serving.

NUTRITIONAL INFO:  Makes 8 servings of 1 T. each.  Each serving contains:

103 calories

11.47 g  fat

.48 g  carbs, .22 g  fiber, .26 NET CARBS

.11 g  protein

5% RDA Vitamin C

Click to enlarge

Click to enlarge

Neither my husband nor I are very fond of leftover, reheated char-grilled steak.  It just takes on a taste leftover that doesn’t sit well with me.  But sadly we sometimes have steak leftover!  However, I have found a way to serve that steak later in the week and disguise that “reheating taste” beef tends to get.  Serve it with one of many compound butters that have an endless variety of flavor additives blended into them.  If you put a little of your favorite seasoned butter spread on top, broil the steak just long enough to warm it through and top it with more of the compound butter right before serving, it eliminates any “leftover” taste, in my opinion.  The above pic was part of a whole ribeye steak leftover when we had company this week, served alongside some of my Scalloped Rutabaga https://buttoni.wordpress.com/2012/02/16/calloped-rutabagas/ and a green salad.    My husband just ranted about how good this was, and he sure knew it was leftover steak! This is suitable for Induction.  You should also try this butter on grilled fish, shrimp, chicken or pork loin.  It’s great on all of them!

INGREDIENTS:

4 T. unsalted butter, softened

2 T. finely minced parsley

1/2 tsp. Herbes de Provence

½ clove garlic, minced fine

Dash salt

2 Dashes black pepper

DIRECTIONS:  Soften butter in small bowl.  Finely chop parsley and add to butter.  Add all remaining ingredients and stir well.  Let it stand for 30 minutes for flavors to blend.   Grill or broil your meat (or any leftover grilled meats or seafood) to desired doneness, basting meat/fish with a little of the butter as it cooks.  Put a dab of the butter on each serving right before serving.  Have any remaining butter on the table for diners to add a little more at the table.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

208 calories

23 g  fat

.7 g  carbs, .15 g  fiber, .55 NET CARBS

.4 g  protein

82 mg sodium

31 mg potassium

30 % RDA Vitamin A

Click to enlarge

Click to enlarge

This compound butter has a wonderful flavor that would equally enhance beef, pork, chicken, fish or shrimp.  I did not run this mixture through the food processor/blender, but I may next time as I believe the olives would be nicer minced even finer than I was able to achieve with a knife.  For this particular batch, I used imported sun-dried tomato pesto from a jar.  But I have also used sun-dried tomatoes packed in olive oil for a slightly sweeter end flavor.  I am very fond of all the compound butters I have made before as they are so versatile and they can totally change up the flavor of a fairly plain piece of meat.  Some are even good atop roasted or broiled fresh vegetables.  Lemon-parsley-garlic butter is perhaps my favorite.  The sky is the limit as to what herbs and spices you can put into compound butters.  This butter recipe is Induction friendly.

INGREDIENTS:

1 stick unsalted butter (4 oz.)

2 T. finely minced sun-dried tomatoes (drained of oil) or commercial sun-dried tomato pesto

3 T. finely chopped green onion

1 clove garlic, minced

8 black olives (or calamata olives), finely minced or run through blender/processor

Salt and pepper to taste

DIRECTIONS:    Soften butter and add all listed ingredients.  Mix well and set on counter (or in refrigerator) for at least 1 hour for flavors to mingle.  If you prefer for entertaining, you can make individual servings using a melon ball scooper or butter or candy molds and chill the shapes before serving.   Place 1 T. on each portion of meat (or whatever you are serving it on).

NUTRITIONAL INFO:   Makes about 12 T. total.  One tablespoon contains:

71.75 calories

7.94 g  fat

.41 g  carbs, .14 g  fiber, .27 g  NET CARBS

.16 g  protein

37.75 mg sodium

Chicken with Pink Tarragon Cream

A quick meal for summertime when you don’t want to heat up your kitchen.  This tasty dish is Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts.  Any leftover sauce is absolutely divine dipped over your scrambled eggs at breakfast.  🙂  If you’re at the OWL phase, 1-2 T. of white wine is good added to this sauce.  This sauce is suitable for Paleo-Primal diners if you use coconut milk instead of heavy cream.  This sauce can be prepared separately and compliments steamed asparagus, steamed cauliflower and is even great atop scrambled eggs!  🙂

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:

12 oz. boneless, skinless chicken breast, sliced into thin slices on the diagonal

1 T. unsalted butter or olive oil for frying chicken

1 T.  butter

½ tsp. tarragon

2 T. tomato paste

1 c. cream (or coconut milk, or any mixture of water with cream/coconut milk to = 1 c. total)

Dash black pepper

Dash salt (unless using salted butter above)

DIRECTIONS:    Slice chicken into thin slices laterally and brown in 1T. of the butter in large non-stick skillet.  While it is cooking, in a small saucepan, melt the other tablespoon of butter and add tarragon.  Let simmer a few seconds on very low heat, stirring with rubber spatula or wooden spoon.  This will release the tarragon flavor.  Add tomato paste and stir to blend well.  Add salt and black pepper.  Slowly stir in the cream, a couple tablespoons at a time until tomato paste is thinning down a bit.  Slowly add rest of cream in small increments, stirring constantly until sauce is thickened and will coat the spoon/spatula.  Pour into gravy boat and serve at once over chicken.  Garnish with tarragon flakes.

NUTRITIONAL INFORMATION:   Makes 4 servings, each contains: (calculated using all heavy cream)

301 calories

19.2 g  fat

4.05 g  carbs, .3 g  fiber, 3.75 g  NET CARBS

27.3 g protein

Click to enlarge

This is not for human consumption, is not low-carb, and I’m not providing nutritional info! 🙂  Oh My!  But I thought I’d share this recipe for those out there who are dog lovers who have doggies that love liver.  If your fur friends have many skin allergies, these have been tolerated by my allergy-ridden pooches for years now.  I started making these for my two rat terriers (a breed often plagued with skin allergies) about 5 years ago and it’s the only treat besides expensive dog jerky, that my girls tolerate without serious allergic reaction.

This recipe makes a HUGE 13×15″ jelly roll pan full which cuts into 195  1″ squares.  So a batch lasts me over a month for two toy breed pups.   If you have larger dogs, you may prefer to cut into larger pieces.  I freeze them in a gallon plastic bag and just take out a small baggie full each week and keep down in the refrigerator.

My dogs just adore these things!!  http://s217.photobucket.com/albums/cc278/buttonbutt/Girls%20Together/  They go wild when I take them out of the oven to cool!  If using for training treats, to avoid weight gain from over-treating, just break these into even tinier pieces!  If your dogs have allergies to either wheat or oats, obviously these won’t work for you.  You could substitute flax meal for the flour but I don’t know about subbing for the oats.  Sorry.  I’ll have to let you experiment there on your own. Fortunately, my dogs are apparently only allergic to soy and possibly brewers rice/yeast, so often in commercial treats.

I have made these with beef liver, beef heart, chicken liver, chicken hearts, pork liver, and pork heart (ordered on-line).  They are received well no matter which meat I use. 🙂

INGREDIENTS:

1 c. whole wheat flour

3 c. whole rolled oats

1 lb. carton chicken livers (with juice), beef liver or pork liver

2 eggs

¼ c. oil

DIRECTIONS:    Preheat oven to 350º.  Process liver in a food processor until smooth.  It’s vile looking, but try not to dwell on that.  Add the eggs, oil, flour and oats and pulse until well blended.  Scrape out onto a 13×15″ jelly roll pan that has been sprayed or oiled well.  Using a rubber spatula, spread out evenly, trying to make it as evenly thick as possible.  Bake at 350º for 10-12 minutes until center is dry to the touch.  Remove and cool.  Cut into 1″ squares.  When totally cool, use a metal spatula to remove them from the pan.  Store in a gallon ziploc bag in your freezer until ready to use.  The recipe rating below came directly from my two dogs.  🙂

Click to enlarge

Montreal BBQ Sauce (shown on grilled pork ribs)

This is a wonderful BBQ sauce for grilled pork, but it is equally good on fish, chicken and shrimp.  I plan on using this one regularly!  It was simply delicious!  And so simple to make!  This sauce is Atkins Induction friendly.  You can also use this as a marinade for chicken pieces or fish filets.  Marinate for an hour in a [plastic bag in the refrigerator and then grill as usual.  But if you do that, reserve some of the mixture for basting during cooking and table serving.  My pork ribs above are  pictured with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe.

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: 

2 tsp. “Montreal Steak” seasoning (recipe below)

1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)

1-2 tsp. red wine vinegar

1/8 – ¼ tsp. cayenne pepper

DIRECTIONS:  Melt butter, add Montreal Steak spice, vinegar and cayenne.   Simmer on lowest heat for 2 minutes.  Remove and use as grilling baste.  If marinating meat first in this, set a little aside for a final basting right before serving meat at table.

My Homemade Montreal Steak Seasoning: 

  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1 tsp. salt
  • 1 tablespoon granulated onion
  • 1 tablespoon cayenne pepper
  • 1 tablespoon coriander seeds, coarsely ground
  • 1 tablespoon dill seeds

NUTRITIONAL INFO:  Makes about 8 tablespoons.  Should be enough to do a whole chicken, a full rack of ribs or 7-8 fish filets.  Each tablespoon of this sauce contains:

103 calories

11.5 g  fat

.26 g  carbs, .1 g fiber, .16 g  NET CARBS

.12 g  protein

48 mg sodium

Bernaise Sauce

Serve with Linda Genaw’s “Just Like Baked Stuffed Potatoes”. https://www.genaw.com/lowcarb/just_like_stuffed_baked_potatoes.html

This recipe is inspired by my mories of a wonderful steak with bernaise sauce I had at Galveston’s Wentletrap Restaurant some years back.  We moved away, so I don’t know if it survived Hurricane Ike though.  Sure hope so.  For those that don’t know, a wentletrap is a beautiful seashell.  $_35This restaurant sure was a great place for fine dining.  I’ve loved bernaise sauce so much since, I have even been known to serve it on top of scrambled or fried eggs occasionally!  Yes, I know that may be odd, but it really is quite good!   Bernaise is actually just Hollandaise sauce with a tarragon-vinegar twist added.  This sauce is Induction friendly, albeit a bit fat/calorie pricey.  🙂  This recipe makes enough to serve atop 4 servings of eggs, a bowl of fresh asparagus, over a delicious grilled steak or butter-seared chicken breast.  If any is leftover, I just cover with plastic wrap and refrigerate up to two days.  To reuse, just melt 1-2 T. butter in a pan and slowly add in the leftover Bernaise a spoonful at a time, whisking continuously. Voilà, it’s reborn! 🙂

INGREDIENTS:

¼ c. red or white wine vinegar

1 T.  parsley, chopped

¼ tsp. dried tarragon (or 1 tsp. fresh, chopped)

3 egg yolks

1 tsp. lemon juice

1 stick butter, unsalted (4 oz. or 8 T.)

DIRECTIONS:   This sauce goes together pretty fast, so you really have your steaks about ready before you begin.  Now for the sauce, add vinegar, green onion and tarragon to a small saucepan and over medium heat, bring to boil, lower heat and simmer to allow it to reduce to about 1-2 T.  In another  non-stick skillet over med-low heat, whisk the egg yolks with the splash (1 tsp) lemon juice and 1-2 T. of the butter until smooth.  Whisking continuously, add the rest of the butter in small pats, whisking between each pat as it melts.  When all butter is melted and smoothly incorporated, add the tarragon-vinegar mixture to the Hollandaise egg-butter mixture and stir well.  Serve at once in whatever recipe you are using this for.  If you like a thinner Bernaise, just add more melted butter and adjust the nutritional info to reflect that addition.  🙂

NUTRITIONAL INFO:  Makes  about 1 cup, or 4 servings of  ¼ c. each.   A fourth of the recipe contains:

248 cals, 26g fat, 0.83g carbs, 0.1g fiber, 0.73g NET CARBS, 2.35g protein, 11 mg. sodium

This little blend I created to bake chicken, but it’s nice on baked fish, too.  I figured since I tend to reach for the same herbs and spices to bake chicken over and over, why not create my own blend?  It is great on baked chicken and as I said, is nice on fish and baked pork chops or pork roasts.  This, of course, is suitable for all ketogenic diets.

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 T. dried tarragon leaves, crushed

1 T. dried rosemary leaves, crushed

1 tsp.dried marjoram leaves, crushed

2 T. dried parsley, crushed  (or ¼ c. fresh, chopped fine)

1 tsp. crushed red pepper flakes or dash cayenne pepper (optional)

1 tsp. Victoria Gourmet No-Salt Lemon Pepper

DIRECTIONS:   Mix all ingredients well in a bowl.  Stir well.  Spoon into a tightly lidded jar.

NUTRITIONAL INFO:  Makes 16 teaspoons.  Each teaspoon has:

3.5 calories

.03 g  fat

.62 g  carbs; .09 g  fiber, .53 g NET CARBS

.06 g  protein

210 mg sodium

Pesto Sauce

Posted on: June 9, 2011

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Pesto Sauce

This versatile little sauce can be used as a marinade for grilling fish or chicken.  It’s wonderful on low-carb “mock noodle” Italian dishes.  I’ve made a very tasty spaghetti squash dish with this as well. It’s also a delightful addition to salads made of tomatoes, olives, quinoa or cucumber.  I’ve even put this into wild rice pilaf and wild rice salads.

NOTE:  You may be wondering why no Parmesan cheese, a usual ingredient in this classic sauce.  I prefer to add that as I prepare recipes, as I like it omitted when using as a meat marinade, but like it included in my Italian recipes.  🙂  Just add 1T. Parmesan right before using the sauce for that cheesy taste!  This recipe is Induction friendly if you leave out the nuts.  It is suitable for Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and 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:

½ c. olive oil

20 fresh sweet basil leaves (you may like more, but too much basil disagrees with my tummy)

1 oz. pine nuts, ground (or walnuts, almonds or macadamias)

2 cloves garlic, minced

Pinch of salt

Dash Crushed Red Pepper Flakes (optional)

DIRECTIONS:   Place all ingredients in your blender or food processor and pulse a few times to chop/blend it.  If not using it all up at once, store in a tightly lidded jar in your refrigerator.

NUTRITIONAL INFO:  This makes about 3/4 cup of sauce, or 12 T.  Each tablespoon will contain:

94.17 calories

10.2 g  fat

.67 g carbs, .33 g fiber, .35 NET CARBS

.56 g  protein

9 mg sodium

Click to enlarge

I love mixing herbs and spices into butter and using them on baked, broiled or char-broiled steak, pork chops or seafood.  This is one of my favorites.  FYI for those not familiar with herb butters, also known as compound butters, they are simple mixtures of softened butter and spices, herbs, seasonings that are then used in a variety of recipes, particularly on meats and fish.   This is a GREAT way to re-invent leftover steak. by the way.  It helps disguise that “leftover” taste that beef, in particular, gets when reheated.  This particular herb butter is also good for making garlic bread on your favorite low-carb bread or roll recipe.  When it comes to herb butters, the sky is the limit as to the different combinations of herbs you can create.  As you’ve probably guessed by other recipes here, I love fresh rosemary, garlic and onion powder and that combo makes a wonderful herb butter for pork done on the grill.  Another combination I’m quite fond of is fresh mint and cilantro.  Be creative and experiment!  This flavorful mixture is Induction friendly.

INGREDIENTS: 

Herb Butter

1 stick salted butter (4 oz.)

1/4 c., chopped fine

1 small clove garlic, minced

¼ tsp. coarse, cracked black pepper

Dash chipotle chile powder or 1/2 canned Chipotle pepper, (canned in adobo sauce), seeded and mashed

DIRECTIONS:  On a paper plate, soften butter at room temperature and blend/mash all listed ingredients into it with a fork until smooth.   There are three approaches.  You can (1) serve the herb butter in a saucer or (2) reserve 2 tsp. and spoon the rest into the slots of candy/butter molds, freeze for 20 minutes and pop out the individual servings or you can (3) form the butter into a butter-shaped stick in plastic wrap, chill and slice off servings.  Your call.

Place 1 tsp. of the reserved butter on top.  Then place your meat or fish in your hot oven, broiler or on charcoal grill and cook to desired stage.  Turn meat when half done and place remaining tsp. of reserved herb butter on the cooked side.  Spread with a brush to distribute over the meat. Serve meat at once when fully cooked to the desired stage, remove to a serving platter and set for 10 minutes.  Slice and let your guests top their serving with another tsp. or two of the herb butter.  It melts as you eat.  YUM! 🙂

NUTRITIONAL INFO:  Allow 1 T. per serving, so this makes 8 servings.  Each serving (T.) has:

102 calories, 11.46 g  fat, 0.16 g  carbs, 0.03 g  fiber, 0.13 g NET CARBS, 0.15 g  protein, 81.4 mg. sodium

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Click to enlarge

This spice mixture is delicious on braised (seared and simmered in liquid), baked or charcoal grilled chicken, pork or beef.  It is also good on baked or grilled fish.  It is Induction friendly.

INGREDIENTS:

4 T. paprika

4    3″ sticks cinnamon, broken up, (about 3 T. if using ground cinnamon)

¼-½ tsp. cayenne, depending on taste

3 T. coriander seed

1 rounded tsp. whole cloves (about ½ tsp. ground cloves)

1 tsp. cardamom seeds, removed from their outer pod/husk

1 T. black pepper

3 T. cumin seed (whole)

DIRECTIONS:  Measure all NOT GROUND spice seeds/kernels into a dry, non-stick skillet.   Turn heat to high and roast spices a couple minutes until they become very fragrant.  Turn off heat and cool.  Run through a spice grinder or coffee grinder dedicated to only spices.  Grind pretty fine and store in lidded jar.

NUTRITIONAL INFO:   Makes about 1 cup or 16 Tablespoons.  One tablespoon is about how much you would use for a meal or to braise or grill meat.  So I provide the nutritional info below for 1 T.  (adjust down whenever you use less)

18.4 calories

.75 g  fat

3.78 g carbs, 2.28 g fiber, 1.5 NET CARBS

.71 g  protein

26% RDA iron, 25% manganese

Mint Chutney

I love the combination of mint, cilantro and jalapeno on most things Indian as well as Middle Eastern salads, cucumbers and even jicama diced up.  Wonderful flavors together. This chutney sauce is Atkins Induction friendly and suitable for Keto diets.  It can be used as a dip for low-carb versions of Indian naan, for dressing cucumbers and salads, or as a condiment for Indian Mixed Grill meats or even Middle Eastern meat dishes.  I increase the sour cream and make a creamier dressing when I do this sauce for a cucumber salad.  This can also be thinned with a touch of water if you like it thinner.  You’ll see it both thick and thin in Indian Restaurants.

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:

1 c. cilantro leaves

1 c. mint leaves

2  3-inch jalapenos, seeded

juice of 1 lemon or lime

3 T. sour cream (you can use Greek yogurt, but will be higher in carbs)

3 T. heavy cream

Dash salt

Water as needed if you want it thinner

DIRECTIONS:  Throw all ingredients into food processor and pulse or hand chop to a fairly smooth mixture as pictured above.  Use as a condiment for Indian food at room temperature.  Chill and toss a little of this with sliced cucumbers, sliced jicama or diced tomatoes for a wonderful salad.

NUTRITIONAL INFO:   Makes 6 servings (or enough to dress 6 salads).  1/6 batch has:

29 calories

2.3 g fat

1.77 g carbs, .73 g fiber, 1.04 g NET CARBS

.77 g protein

35 mg sodium

Baharat Spice

Baharat Spice

When I was in high school, I tasted and learned this spice combination (known as Baharat), is quite common in Iraq.  In fact it is used by other cultures in that part of the world as well.   From my reading it would appear that this spice mixture varies somewhat from country to country, and even from kitchen to kitchen.  Not surprising really.  The mixture sometimes includes dried mint and hot red chili pepper.  My husband is particularly fond of dishes made with this spice.

My father, career Air Force, did a tour of duty in Iran in 1958-60 (I was age 10).  He was asked years later in Kansas to sponsor a visiting Iraqi officer stationed temporarily there.  Sponsoring a newcomer in the military means to help them feel welcome to the base/post, the city, the country, and our American culture and to help them get oriented to their life in the States.  Dad’s commanding officer felt my Dad particularly suited for this sponsorship given our prior experiences in Iran.

To make a long story short, This Iraqi office dined in our home several times and before he went back home to Iraq, he insisted my mother allow him to cook us a traditional Iraqi dinner.  Let me just say it was good beyond words!  He was quite impressed my mother had Iranian rice on hand (200 lb. of which we had shipped back home with us when we left Iran, it’s THAT good!).  He was blown away that she also knew how to prepare it traditionally, to create that wonderful nutty-tasting, crusty browned layer at the bottom of the rice pot that is so prized at the Middle Eastern dinner table.

He was also impressed Mom had all the spices he required.   Being an addicted recipe collector, she wrote down every little thing he was throwing into the big chicken pan.  I recently came across his chicken recipe while browsing through my mother’s oldest recipes and copied down the ingredients for this posting.  I had completely forgotten about this spice combination and flavor from my past!

The predominant flavors of this blend are cloves and cinnamon.  But the subtle mixture of ALL the ingredients is truly delightful!  This is also good for other beef and even lamb creations.

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:

2 T. black peppercorns

1 whole nutmeg, grated

1 tsp. turmeric

2 T. paprika

1 T. cumin seed

1 T. coriander seed

1 stick cinnamon, 3″ long (yields 1 tsp. ground)

1 tsp. cloves, whole (or allspice)

1 tsp. cardamom seed (Removed from outer husk/pod coating

DIRECTIONS: Break up the cinnamon stick a bit and place in spice grinder.  Grind until quite powdery.  Add all other spices and grind as fine as possible.  Depending on the size of your grinder, you may have to grind these in batches and then stir up in a bowl.  Place spice blend in an air tight jar and store in dark cupboard.

NUTRITIONAL INFO: Makes about 1/2 cup (8 T.) of spice mixture.  Each tsp. contains:

6 calories, .26 g  fat, 1.25 g  carbs, .60 g fiber, .65 g NET CARBS, .24 g protein, 0 mg sodium

 

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Click to enlarge

This is one of my favorite salad dressings.  We just love its slightly sweet edge on a salad of fresh “spring mix”.  I sometimes like to use this on a good chicken sandwich too!  This is Induction friendly.

INGREDIENTS:

½ c. homemade mayo:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

¼ tsp. my Chicken Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/chicken-shawarma-spice-blend/

2-3 tsp. sun-dried tomatoes packed in oil (Do Not Drain!)

Dash salt & pepper

¼ c. cream

DIRECTIONS: Make the mayonnaise according to the instructions for that recipe.  Scoop out the required ½ c. for this recipe, place in a blender or food processor.  Store the rest in the fridge in a jar or lidded container.  Add the tomatoes, cream and seasonings to the mayo and pulse a few times to blend well.  Will be a little chunky.

NUTRITIONAL INFO: Makes 4 (2T. each) servings.  Each serving contains:

287 calories

30 g fat

1.75 g  carbs

.25 g  fiber

1.5 g  NET CARBS

9 g  protein

63 mg sodium

57% RDA Vitamin B12, 26% E, 26% iron, 31% phosphorous, 46% riboflavin and 59% selenium

Dad’s Poultry Seasoning

My Dad, the REAL cook in the family, made a lot of his own spice blends.  This was one he nailed!  Thought I’d share his special blend here.  It’s a little more intense but I think much better tasting than commercial poultry seasoning, with the garlic powder and cayenne in it.  But it’s definitely not real “hot” from the cayenne.  I increased the thyme slightly in this recipe as I like a lot in my stuffing.   In a 9×13 pan of dressing, I tend to use 1T.+2 tsp. of this mixture. This recipe usually lasts me about a year, as I use it fairly frequently.  It’s great in stuffing, on roast pork, pork chops and baked chicken.

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:

1½ T. dried sage

1½ T. onion powder

1½ T.  black pepper

1½ T. celery seed (not celery SALT)

1 T. + 2 tsp. dried thyme

1½ T. dried marjoram

2¼ tsp. dried rosemary

½ tsp. garlic powder

½ tsp. cayenne pepper

DIRECTIONS: Mix all ingredients in a small bowl and spoon into dark, tinted storage jar with a tight lid.  Or store in a dark cabinet.  Spices store best away from light exposure.

NUTRITIONAL INFO: Makes about 11 tablespoons (33 teaspoons).  Each tsp. contains:

4.79 calories

.12 g  fat

0.95 g  carbs, 0.31 g fiber, 0.6r g  NET CARBS

.18 g  protein

1 mg. sodium

 

Click to enlarge

Click to enlarge

I came up with this the other night and it was really good!  The tahini, or sesame seed paste, has carbs, but provides a delicate, nutty flavor and lots of nutrients so I think 1 carb is worth it.  You can buy tahini at most import groceries or someplace like Whole Foods.  I found it at an HEB Central Market even.  It always separates when undisturbed, so stir well to reincorporate the oil with the ground sesame seeds before using.   It is very stiff on the bottom of the can, so work those muscles to blend well.  I like to make dressing fresh for salads, so this is only enough for about 7 servings.  Tahini does not have to be refrigerated after opening, nor does this dressing when mixed up.  Induction friendly.

INGREDIENTS:

3 T. red wine vinegar

1 T. balsamic vinegar

2 T. tahini (sesame seed paste)

1/2 c. olive oil

1 clove minced garlic

Dash each salt and black pepper

1/4 tsp. oregano

DIRECTIONS: Mix all ingredients in empty jar or bottle and shake well.  The dressing will separate quickly, so shake right before adding to fresh tossed salad.

NUTRITIONAL INFO: Makes about seven 2T. servings, each containing:

119 calories

12.5 g  fat

1.5 g  carbs

.44 g  fiber

1.06 g  NET CARBS

.77 g  protein

28 mg sodium

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Eggplant Sauce (shown on Dreamfield’s “Pasta”, which I no longer use)

I have been making this recipe for ever so long.  It’s so tasty, freezes well and is even tastier when reheated.  Although I created this when I was still eating Dreamfield’s pasta occasionally (before the recent lawsuit) and the photograph shows it on Dreamfields,  This would be better served up on Al Dente Carba-Nada noodles, spaghetti squash or zucchini “noodles” for a lower carb count. Eggplant SauceI like to make a double or triple batch and keep it in small containers in my freezer at all times.   It’s so nice to be able to pop one out, zap in the microwave a few minutes and have a great dinner fast!  You can add ground meat to this recipe, but to be quite honest, it’s quite tasty with just the eggplant!  The batch pictured below has added browned homemade Italian bulk sausage. The upper photo has no meat added.

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

VARIATION:  Add some browned ground beef or Italian Sausage chunks)

INGREDIENTS:

1 clove minced garlic

3 oz. onion, chopped very fine

4 T. olive oil

1 ½ c. eggplant diced into ½” cubes

2-3 T. chopped parsley

½ tsp. salt

¼ tsp. pepper

Dash cayenne pepper

¼-½ tsp. fennel seed

1 tsp. dried basil (or 2 T. fresh, chopped)

20 oz. crushed canned tomatoes

DIRECTIONS:   Saute onion in olive oil in large pot (high heat) until partially tender.  Add eggplant cubes and minced garlic and continue sauteing until eggplant is half cooked.  Add remaining ingredients and simmer 15-30 minutes, but not until eggplant dissolves completely in the sauce (as it will if overcooked).  Excellent over spaghetti squash threads or zucchini noodles or in your favorite Italian low-carb recipes that call for sauce.  Garnish with freshly grated Parmesan if desired.

NUTRITIONAL INFO:  Makes 5 servings of about 1 c.,  each contains:  (numbers are for the sauce only without added meat)

145 calories

11.22 g  fat

11.44 g  carbs, 3.32 g  fiber, 8.12 g  NET CARBS

2.36 g  protein

385 mg sodium

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Strawberry Protein Shake

The flax meal and protein make this a really filling snack.  I actually had one for breakfast today and I feel stuffed right now.  I know eggs and bacon or an omelet would have been better, but just wanted to use up my strawberries before they went bad. Mmmm.  Sure was good!  Gobbled it right up!  Next time I’m going to use 1/2 nectarine or 1/2 peach.  Yeah, I know it’ll add carbs, but I want to have either a peach or nectarine before summer is over.  And of course, you could use blueberries, blackberries, or raspberries for this.  The nutritional info below is for a STRAWBERRY shake.  This recipe is not Induction friendly due to the berries, but once you get to the berry rung of OWL, GO FOR IT!

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:

7 small strawberries

1 pkt. Stevia or other artificial sweetener of your choice

2 T. heavy cream

4 T. (1 scoop) unsweetened, plain whey protein (I use NOW brand)

1 T. flax meal

½ c. cold water

½ c. crushed ice

DIRECTIONS:   Cut leaf end off strawberries and toss in blender or food processor.  Add all other ingredients and blend until smooth.

NUTRITIONAL INFO: Makes 1 serving which contains:

175 calories

9.4 g  fat

8.4 g  carbs, 2.9 g  fiber, 5.50 NET CARBS

22.5 g  protein

52 mg sodium

00241

Shown on grilled pork country ribs

Scott’s BBQ in Goldsboro, North Carolina, where I was born, serves classic N.C.  style shredded pork BBQ.  And of course, with their signature vinegar-based sauce.  It’s so unlike the tomato-based, sweeter sauce we see here in Texas, where I have lived the last 40 years.  Though their BBQ sauce recipe is proprietary, this is my parents’ take on the sauce.  It’s real close to the real thing!  Of course their artful slow smoking of the pork has much to do with the success of their business.  Try it sometime on pulled pork!   Yummy!  🙂  Sometimes I make a 50:50 mixture of this sauce and my traditional tomato-based Texas style sauce.  That’s quite good as well for chicken and beef!  This sauce is Induction friendly.  This sauce requires no refrigeration.  Keeps forever on the pantry shelf.  🙂

INGREDIENTS:

2  c. cider vinegar

1-2 tsp. crushed red pepper flakes

½ tsp. coarse-ground black pepper

1 tsp. Mexican chili powder

½  tsp. salt

½ tsp. dry mustard powder

DIRECTIONS:

Mix all ingredients and fill a shaker bottle.  Will keep for ages in the fridge!  My parents poked a hole in the metal lid with an ice pic before placing on the bottle.  They would shake in onto their finely chopped smoked pork right at the table, in addition to what they basted on the meat during the smoking process.

NUTRITIONAL INFO: Makes about 2 cups, or 8 servings, each ¼ c. serving contains:

18 cals, 0.29g fat, 1.34g carbs, 0.34g fiber, 1 g NET CARBS, 0.21g protein, 152 mg. sodium


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