Chimichurri Sauce

Chimichurri Sauce (shown with chicken quesadillas)

        Shown in my Chicken Quesadillas

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 the kale (or occasionally fresh spinach leaves) 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 (on meat or seafood).  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 suitable 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 (or fresh spinach leaves),  stemmed

½ c. curly leaf 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

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Bourbon-Pecan Cranberry Sauce

cranberry-sauceWhat Holiday feast would be complete without a bowl of fresh cranberry sauce?  Most often I make cranberry sauce in the traditional manner, no frills, as shown in the photo above.  But occasionally, I like to add a touch of Bourbon and pecans, turning it into almost a chutney, which certainly takes it up a notch or two in flavor!  It’s delicious made this way so I hope you try it some time.  It has proven to be very popular with my holiday guests. This recipe is not suitable until you reach  Atkins Phase 2 “OWL”, when alcohol, nuts and berries are permitted.

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

INGREDIENTS:

½ c. water

1 c. fresh cranberries

½ c. granular Splenda (or equivalent sweetener of choice)

½ stick cinnamon or ¼ tsp. ground

1½ tsp. orange zest/peel

1 T. bourbon

½ c. (about 20 halves) pecans, coarsely chopped

DIRECTIONS: Cook all ingredients but the nuts over medium heat until all berries’ skins have popped open.  Remove from heat, stir in the nuts and chill until ready to use.  Remove and discard cinnamon stick just before serving.

NUTRITIONAL INFO: Makes about 2 cups or 16 servings.  Each serving has:

16 calories, 1.28 g fat, 1.03 g carbs, 0.48 g fiber, 0.55 g NET CARBS, 0.19 g protein and negligible sodium

 

Momma’s Baked Chicken

Momma's Baked ChickenThis was the baked chicken I was raised on.  Throughout my childhood, I disliked intensely the taste of vinegar.  Wouldn’t eat pickles, wouldn’t eat pickled vegetables, wouldn’t eat salads or even condiments that contained vinegar.  But man, when my mom made this baked chicken, I just could not believe I watched her douse it with such an “evil” ingredient  and LIKED IT!!!  The natural red grape sugar in the red wine vinegar caramelizes under high heat and gives the chicken skin such a sweet, tangy taste.  The pan juices make a lovely gravy/baste for the drier breast meat.   Fortunately, my taste has changed over the years and I will now consume vinegar without hesitation, provided the food isn’t drowning in vinegar.  🙂

This recipe can be used on a split/butterflied/spatchcocked chicken as pictures, or you and cut the chicken up into pieces.  This method is delicious on Rock Cornish Hens, too.  It is also excellent for BBQ’ing of the chicken, and even for BBQ pork.  This recipe is perfectly suited to all phases of Atkins, Keto diets, Primal and Paleo as well.

Many more delicious recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me, included).  Chef George Stella also brings 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.

SAUCE INGREDIENTS:

6 T.  melted butter

3 T. red wine vinegar

1/4 tsp. salt (omit if using salted butter)

1/4 tsp. coarse black pepper

THAT’S IT!!

DIRECTIONS:  Preheat oven to 400º.  Place butter in baking pan (I use a metal pan) as the oven is heating up.  Remove pan and add red wine vinegar to the butter, as well as the salt and pepper.  Prepare the chicken.  You can either split the chicken up the back with kitchen shears and spread it out as shown above, or cut the bird up into quarters or single pieces.  Using a brush, baste the pieces of chicken all over.  Sprinkle lightly with the salt and pepper and pop into hot oven for about an hour (less time for smaller birds, a little more for the butterflied bird shown) or until golden brown and reaches internal temp of 170º at the joint where the thigh meets the torso and in the thickest part of the breast.  I like to baste the chicken once or twice during cooking for the tastiest result on the skin.  I’m a skin fan, so that’s real important to me.  My husband just rips it off and hands it to me.  That works out just great, huh?  🙂 Remove from oven and serve at once with your favorite sides.  Be sure to put a spoon or brush into the pan for diners to baste their meat with the buttery juices if they wish (or pour the juices into a gravy boat).

NUTRITIONAL INFO:  These numbers are for the baste/sauce only.  You will have to add in the values for whatever pieces of chicken you eat.  Makes enough for 10 pieces of chicken (1 whole l cut-up chicken).  Each portion of the sauce, assuming you even eat that much of the sauce, has:

62 calories, 6.9 g fat, 0.02 g carbs,  0.00 g fiber, .02 g NET CARBS, 0.13 g protein (add in your piece of chicken)

Spaghetti Sauce Bolognese

Spaghetti Bolognese

Shown on spaghetti squash threads which are NOT included in the nutritional numbers below.

This is the spaghetti sauce I have been cooking for nearly 50 years and my mother for probably that long before me.  🙂 Haven’t found one I like better.  I usually double or triple the recipe and freeze some for convenience.  This recipe is acceptable for all phases of Atkins, Keto diets, Primal-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 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.phpDISCLAIMER: By personal choice, I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 ½ lb. lean ground beef

½ c. green pepper chopped

½ c. parsley chopped

1 c. celery chopped

6 garlic cloves minced

6 oz. yellow onion chopped

2   14-oz. cans crushed or diced tomatoes (kind with no added sugars)

1   small (8 oz.) can tomato paste

½ tsp. salt

1/4 tsp. black pepper

1/2 tsp. cayenne pepper (less if you don’t like it very spicy)

1 T. dried crushed oregano

1 bay leaf

1 T. fresh rosemary (or ½ tsp. dried)

1 T. fresh basil leaves, chopped (or ½ tsp. dried)

½ tsp. fennel seed, crushed

VARIATIONS:  add diced eggplant, mushrooms, or chopped, browned Italian sausage

DIRECTIONS:  Brown meat in large stew pot.  You may need a little oil if your meat is real lean.  Chop all veggies and add to meat and stir well.  Now add garlic, seasonings, tomatoes and tomato paste.  Simmer covered for 1½-2 hours on lowest heat possible.  Will yield about 8-9 cups of sauce, or 8-10 servings, depending on how saucy you like things and how you plan to use the sauce.

NUTRITIONAL INFO: Serves 10, each serving has: (excluding any added items mentioned in VARIATIONS)

295.3 calories

20.75 g  fat

13.18 g  carbs, 4.48  g  fiber, 8.7 NET CARBS

18.3 g  protein

116 mg. sodium

Grilled Sriracha Shrimp with Sriracha Aioli

Click to enlarge

Grilled Sriracha Shrimp is good on its own merits, but my buttery aioli sauce is a lovely compliment.  This sauce would also be delicious on grilled fish, grilled chicken or skillet seared scallops.  I wish my husband had rotated the skewers so those pictured would have charred more evenly.  But they all tasted GREAT and that’s what counts!  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.  As I can’t know how many shrimp you will eat, I am providing nutrition information for what I felt was a satisfying serving 1/3 lb. (5 large shrimp) with numbers for  around 2 T. aioli, which is what I ate.   You will have to adjust your numbers according to how much you actually eat.  Divide the numbers for the shrimp by 5 to get the numbers for 1 shrimp.

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

FOR THE SHRIMP:

1 lb. extra-large shrimp ( There were 16 in my bag), peeled, tail piece left on

½ stick unsalted butter, melted (4 oz.)

2 tsp. Sriracha sauce  (or other bottled hot sauce of your choosing)

Dash each garlic powder and onion powder

Peal the shrimp, leaving tail shell on for a “handle”.  Place on skewers and set skewers on a platter.  Melt the butter in a small saucepan and add the Sriracha sauce and seasonings.  Stir to blend and remove from heat.  With a basting brush, baste both sides of the skewered shrimp with the sauce.  Save the remaining sauce to baste the shrimp while the are being grilled.

FOR THE AIOLI:  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.  (Makes about 1/2 c. sauce or about 8 T.)

½ stick butter, melted

1 jalapeno, seeded, ribs removed (omit if you prefer)

1/3 c. Homemade Mayonnaise

Click to enlarge

Sriracha Aioli

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)

GRILLING THE SHRIMP:  Prepare a charcoal fire.  When coals are hot, Place skewers over coals and grill about 5 minutes on a side or until they are opaque.  Baste with extra sauce in your saucepan.  Use up all the sauce on the shrimp while grilling for best flavor.  Remove the shrimp from the grill and either remove from skewers to a serving platter, or serve on the skewers if you prefer.  Using the very large shrimp I used (16 per pound) I found 5 made a perfect serving size.  Serve the aioli sauce on the side for your diners to use to suit their personal taste.  🙂

NUTRITIONAL INFO:  Makes 3 servings (5 XL shrimp per serving) each contains:

5 X-large shrimp (1/3 lb) contain:  299 cals., 18g fat, 2.06g carbs, 0 fiber, 2.06g NET CARBS, 31g protein, 265 mg sodium

2 T. Aioli sauce contains: 231 calories, 25.4g fat, 1.5g carbs, 0.5g fiber, 1g NET CARBS, 0.6g protein, 77 mg sodium

Raspberry Coulis

Raspberry CoulisThis wonderful sauce made from fresh or frozen raspberries can be used in many ways.  Coulis is usually made without the seeds.  But I don’t like to strain those out unless I’m putting on the dog for company, as there is so much healthy fiber in those seeds.  Your call on that one, but leaving the seeds in gives you an added fiber deduction on the carb count! 🙂  This recipe makes about 1 cup of raspberry coulis, or 48 tsp. total  That will top many scones, cookies, biscuits, a cheesecake, or float pretty liqueur-soaked poached pears or simply some sauteed apples!  You can get creative with this sauce. 🙂

This recipe is suitable once you get to Phase 2 Atkins OWL or for Keto diets if you can fit in the carbs.  It is suitable for Paleo-Primal if you use a plan-suitable thickener like chia seed gel.

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

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:

1 c. fresh or frozen unsweetened raspberries (with juice)

3/4 c. sugar equivalent your favorite sweetener (I used ½ c. erythritol + ¼ c. Splenda)

about ¼ tsp. xanthan gum (or your favorite thickener

DIRECTIONS:   Place the fruit in a medium saucepan.  Add your sweetener.  Bring to a simmer and lower to medium low heat.  Simmer slow, stirring constantly, until it thickens to your liking for the intended purpose.  Use for your application (either warm or chilled).  Refrigerate any unused sauce in a lidded jar.  Should keep about 5-7 days.

NUTRITIONAL INFO:    Makes 1 cup or 48 tsp.  Each teaspoon contains:

3.25 calories

0.03 g  fat

0.77 g  carbs, 0.39 g  fiber, 0.38 g  NET CARBS

0.06 g  protein

trace sodium

Pink Cream Sauce

Pink Cream Sauce A quick sauce many chefs like to use in a variety of ways.  It’s good on fish, chicken, some vegetables and even scrambled eggs.  This sauce is Atkins Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts.  If you’re at the Atkins Phase 2, 1-2 T. of white wine is good added to this sauce.  This sauce is suitable for Paleo-Primal diners only if you use coconut milk instead of heavy cream.  This sauce compliments steamed asparagus and steamed cauliflower very nicely.

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

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

2 T. tomato paste

1 c. heavy cream (or coconut milk for Primal-Paleo)

Dash black pepper

Dash salt

Optional:  1-2 T. white or rose wine (not for those still on Induction)

DIRECTIONS:    In a small saucepan, melt the tablespoon of butter.  If using, add white wine (not for Induction).  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, fish, vegetables or scrambled eggs.  Optional garnish:  chopped parsley or tarragon flakes.

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

237 calories

25 g  fat

3.17 g  carbs, 0.32 g  fiber, 2.85 g  NET CARBS

1.6 g protein

 90 mg sodium

Sriracha Aioli

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

Tarragon Sauce

Tarragon SauceThis 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 indeed. I think you’ll like as much as we do.  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

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:

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

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

Queso Flameado Sauce

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

Asian Dipping Sauce

Click to enlarge

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

Barbecue Sauce

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

Maple-Bacon-Bourbon Sauce

Shown on seared pork chops

Maple-Bacon-Bourbon Sauce (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.   I would likely kick Keto dieters out of ketosis unless the alcohol was eliminated.  It is not suitable for Primal-Paleo on several levels.

Many more unbelievably easy, tasty low-carb recipes can be at your fingertips with your very own copy of international author Jennifer Eloff’s latest cookbooks Low Carbing Among Friends.  Open the link to see a sampling of the type of recipes in these 5 volumes, created by Jennifer and a number of other talented low-carb cooks.  You can order at Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not receive remuneration for this promotion nor for the inclusion of my recipes in these books.  I do so just because the cooks contributing their kitchen-tested recipes are so very talented you are going to want to add these wonderful “tools” to your low-carb tool box.

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 calories

48.2 g  fat

5.35 g  carbs, .95 g  fiber, 4.40 g  NET CARBS

7.65 g  protein

475 mg sodium

Chicken with Pink Tarragon Cream

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

Pesto Sauce

Click to enlarge

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

Indian Mint Sauce

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

Eggplant Sauce for “Pasta”

Click to enlarge

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

North Carolina BBQ Sauce

North Carolina BBQ Sauce

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.  🙂  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 calories

.29 g  fat

1.34 g  carbs

.34 g  fiber

1.0 NET CARBS

.21 g  protein

152 mg. sodium

Green Herb Sauce

Click to enlarge

Click to enlarge

This colorful green herb sauce makes a tasty and attractive entrée.  And it’s so easy to prepare!  This would also be good on baked/broiled fish.  This recipe is Induction friendly.

INGREDIENTS:

1 t. shallot, minced

1 oz. fresh spinach leaves (about a cup)

1 T. fresh dill

2 T. parsley, chopped

4 T. chicken broth

1 T. lemon juice

2-4 drops Tobasco

Pinch salt

2 boneless chicken breasts (5 oz. each)

3 oz. heavy cream

DIRECTIONS:

Place spinach, shallot, lemon juice, broth and Tobasco into microwave dish and cook at 100% power for 2 minutes. Remove, sprinkle with the salt and put this mixture into a blender or food processor.  Add cream and pulse just enough to puree into a smooth mixture.    Sear chicken breasts in skillet with some butter or you can place them in the same microwave dish you cooked the spinach mixture in.  Cover with plastic wrap or microwave cover.  Cook at 100% power, turning once, until chicken is done (about 4-6 minutes, depending on your microwave).  Plate the chicken on platter and drizzle sauce over meat without complete covering the meat with sauce.  Garnish edge of plates with little sprinkle of chopped parsley or dill.

NUTRITIONAL INFO: Makes 4 servings, each with:

196 calories

10 g  fat

1.5 g  carbs

.2 g  fiber

1.3 g  NET CARBS

22 g  protein

325 mg. sodium

Pink Cream Wine Sauce

Click to enlarge

Pink Cream Wine Sauce

I find I just love this sauce on scrambled eggs or baked/broiled seafood or chicken, too.  Totally changes up the eggs for folks getting tired of eggs the same old way day in and day out.  If not to OWL yet, leave the wine out.  It’s just about as good without it.

INGREDIENTS:

2 T. butter

4 large mushrooms, sliced

Pinch onion powder

Pinch dried tarragon

1 tsp. tomato paste (used a plum tomato in picture above)

1 T. white wine

Dash salt and pepper

1/4 c. heavy cream

DIRECTIONS:

Saute mushrooms in butter in no-stick until done.  Add remaining ingredients and lower heat to lowest setting.  Add cream and simmer couple minutes to let flavors blend.  Serve over eggs, chicken or seafood.

NUTRITIONAL INFO: Serves 2, each serving containing:

222.5 Calories

22.7 g  fat

2.95 g  carbs

.52 g  fiber

2.25 g  protein

approx. 75 mg. sodium

2.43 g  NET CARBS

Spaghetti Sauce Bolognese

Spaghetti Bolognese

This is the spaghetti sauce I have been cooking for nearly 50 years and my mother for probably that long before me.  🙂 Haven’t found one I like better.  I usually double or triple the recipe and freeze some for convenience.  This recipe is acceptable for the Atkins Induction Phase, Keto diets, Primal-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 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:

1 ½ lb. lean ground beef

½ c. green pepper chopped

½ c. parsley chopped

1 c. celery chopped

6 garlic cloves minced

6 oz. yellow onion chopped

2   14-oz. cans crushed or diced tomatoes (kind with no added sugars)

1   small (8oz) can tomato paste

½ tsp. salt

1/4 tsp. black pepper

1/2 tsp. cayenne pepper (less if you don’t like it very spicy)

1 T. dried crushed oregano

1 bay leaf

1 T. fresh rosemary (or ½ tsp. dried)

1 T. fresh basil leaves, chopped (or ½ tsp. dried)

½ tsp. fennel seed, crushed

VARIATIONS:  add diced eggplant, mushrooms, or chopped, browned Italian sausage

DIRECTIONS:  Brown meat in large stew pot.  You may need a little oil if your meat is real lean.  Chop all veggies and add to meat and stir well.  Now add garlic, seasonings, tomatoes and tomato paste.  Simmer covered for 1½-2 hours on lowest heat possible.  Will yield about 8-9 cups of sauce, or 8-10 servings, depending on how saucy you like things and how you plan to use the sauce.

NUTRITIONAL INFO: Serves 10, each serving has:

295.3 calories

20.75 g  fat

13.18 g  carbs, 4.48  g  fiber, 8.7 NET CARBS

18.3 g  protein

116 mg. sodium

Cilantro-Almond Sauce (on Chicken)

Braised Chicken in Cilantro-Almond Sauce

Cilantro-Almond Sauce (shown on braised chicken)

If you like cilantro you’ll love this sauce!  It is so easy to prepare and is extremely good on chicken or baked/broiled fish (any variety really).  Any leftover sauce in the pan also freezes well!  When reheating, warm over lowest heat just long enough to get hot so as to not overcook the cilantro or curdle the cream.  this is not acceptable for Atkins Induction due to almonds.

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:

2 c. chicken broth, preferably homemade

4 oz. onion, chopped

1 clove garlic, minced

1 jalapeno pepper, seeded & finely chopped

2 chopped seeded fresh tomatillos (or 3.5 oz. [½ can] Herdez Salsa Verde)

¼ c. almonds, finely ground

2 T. butter

1 whole bunch cilantro, chopped fine (use ½ c. parsley if you don’t like cilantro)

1/2 c. heavy cream

Dash salt and pepper

DIRECTIONS:  If making this sauce for chicken, sear the meat well on both sides in the butter until golden brown.  If it is for fish, bake/broil your fish until completely done and set aside until sauce is completely done.  Place first 7 ingredients (except for the butter you’ve already used searing the chicken) into a blender or food processor and pulse until fairly finely chopped.  Now carefully transfer the cilantro mixture back into the skillet around the chicken.  Simmer sauce with chicken for about 45 minutes or until chicken is completely done.  Lower heat and add cilantro and cream.  Stir for only 2-3 minutes to slightly thicken.  This sauce will NOT be very thick.  If using on fish, spoon the sauce over your baked/broiled fish right before serving.

NUTRITIONAL INFO:  Makes about 3 c. sauce for 9 servings, each containing:

96.78 calories

8.63 g  fat

2.79 g  carbs, .67 g  fiber, 2.12 g  NET CARBS

2.10 g  protein

17 mg. sodium

Pizza Sauce

I keep this Induction friendly pizza sauce made up and frozen at the ready for a variety of uses.  This is handy for when I just need that 1/4 cup or 1/2 cup for a pizza or some other Italian recipe.  With the addition of a little browned ground beef, it would be a nice spaghetti sauce; as written, it makes a nice pizza sauce or Chicken Parmesan sauce.   NOTE: nutritional info does NOT include optional spices, but they would add very little to the totals.

INGREDIENTS:

2 T. olive oil
1/4 c. ch. onion
1/4 c. ch. celery
1/4 c. ch. green pepper
2 T. parsley
1 clove minced garlic
1 8 oz can tomato sauce
1 8 oz can water
1/2 tsp. oregano
dash salt & pepper

Optional:
dash cayenne
dash dried basil (or 1 leaf fresh)
dash dried rosemary(or few leaves fresh)
dash fennel seed

DIRECTIONS:

Saute the vegetables in the oil in a small no-stick pot. Add tomato sauce and water, minced garlic and parsley. Add oregano & seasonings.
Simmer on lowest heat covered with lid about 30 minutes. Stir occasionally.

NUTRITIONAL INFORMATION:

1/2 batch: 223 Calories; 16.3 g.  Fat; 17.1 g. carbs; 3.1 g. protein; 1.6 g. fiber, approx. 80 mg. sodium, (15.5 NET CARBS)

1/4 batch: 111.5 Calories; 8.15 g. fat; 8.55 g. carbs; 1.5 g. protein; .8 g. fiber, approx 40 mg. sodium,  (7.75 NET CARBS)