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

Our latest volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. What are you waiting for? Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special set pricing going on right now. Hurry and place your order today to take advantage of current discounts on one or more of our cookbooks (best deal is the full set) at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

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

3 T. olive oil

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

1 T. unsalted butter

¼ c. green onion, chopped

¼ c. Cheddar Cheese shreds

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

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

NUTRITIONAL INFO:   Makes 3 servings, each contains:

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

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10 Years!

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It’s hard to believe I started this low-carb recipe site 10 years ago today.  It has been work but enjoyable for the most part.  I have many devoted readers that have been here since this site’s inception.  Many of them chatted with me often on the Atkins Community Forums and urged me repeatedly to begin this site.   The forums there didn’t have a great search engine to recall posted recipes.  One had to wade through 25 years of recipe posts and still you couldn’t find the recipe you were looking for.

Starting up this site has allowed me not only to post and store for posterity all my personal kitchen creations, but my hosting site, WordPress, has an integrated search engine that (despite it’s fussiness about spelling/typo errors) finds just what my readers and I are searching for quite nicely.  They also have a very helpful team of technical assistants whenever I have a question or anything goes wrong with my blog.  Those three things have kept me with WordPress 10 years and I don’t plan on changing a thing.

Whether you are one of my old timer from-day-one readers or fairly new to the site, I appreciate your interest in my low-carb cooking efforts and want to thank you for your continued support.  This is a no-frills site, as I’m sure you have noticed.  I’m not into advertising, making videos, contests, gimmicks or cookbook publishing (although I have contributed voluntarily my recipes to such ventures).  My only interest lies in sharing good, simple-to-prepare recipes in as many places as I can.

I know many of you just don’t have the time to devote to baking and testing recipes like I do.  Being retired from teaching since 2002, I know only too well what it’s like Monday through Friday for most women.  That’s why I started this site, truly.  It’s nice to be able to find recipes someone else has already tested for you, especially the breads and baked goods, which are truly a challenge.  There were few sites like mine in 2009 when I started all this low-carbing thing…………..now there are literally hundreds to pick and choose from.  So many talented cooks out there.  I am so happy I have the internet as a means to share my creations with all of you.

    HAPPY LOW-CARBING AND GOOD HEALTH TO ALL OF YOU!  

 

Chicken Tikka Masala

This particular curry recipe, similar to Chicken Tikka Masala, is the one I keep coming back to again and again.  Typically one uses tomato paste in the creamy sauce, rather than whole tomatoes, but I prefer the fresh tomatoes in my curry. This is easy to make and incredibly DELICIOUS!  This recipe is also great made with a firm-fleshed fish or shrimp.  When doing it with fish, cut de-boned fish into large pieces and prepare sauce first.  Add fish the last 5-10 minutes of cooking so it won’t overcook and fall apart.  Red fish is an excellent choice for simmered dishes, if you can get it, as it is as firm as chicken or beef and won’t disintegrate in the sauce!  This dish is OK for Induction and is also suitable for Primal diners.  Paleo followers need to use coconut milk instead of cream.  For variety, sometimes I add a little tomato paste to this sauce, which changes it up a bit.  🙂

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 10 volumes! Special discounted set pricing going on right now!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 T. whole cumin seed

2 T. olive oil

3 T. butter

3 oz. sliced onion

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

¼ tsp. salt

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

1 tsp. ground cumin

½ T. minced fresh ginger

½ tsp. ground turmeric

1 T. my homemade Garam Masala 

4 T. fresh cilantro, chopped

1 c. chicken broth

1   whole tomato (3″) , cut into 1″ cubes (use 1 Tbsp. tomato paste for a redder Tikka Masala gravy or that Butter Chicken appearance)

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

DIRECTIONS:  In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes).  Add olive oil, butter and onions & saute a few minutes.  Add chicken and continue to saute until chicken is opaque.  Add all remaining ingredients except heavy cream. Simmer covered on lowest heat about 30 minutes until tomatoes are tender but not falling totally apart.  Add heavy cream and continue to simmer 5-10 minutes longer.  If desired, slightly thicken with a few successive, light dustings of xanthan gum or glucomannan powder, whisking or stirring vigorously between additions.  Serve over steamed cauliflower or basmati rice for non-low-carb guests.  Sometimes I add my cauliflower right into the curry the last 15 minutes of cooking for a change of pace.  Like the tomatoes, do not cook the cauliflower too long.  Adjust info below if you add cauliflower or other vegetables to the dish.

VARIATION:  Sprinkle in a few frozen green peas as shown above.  But just a few!

NUTRITIONAL INFO: Serves 3, each serving containing:

527 cals., 34.6g fat, 7.83g carbs, 2.03g fiber, 5.80g NET CARBS, 44.3g protein, 194 mg. sodium

Blackberry Ice Cream

Click to enlarge

I tried my hand at blackberry ice cream and got a very good result.  I put 2c. berries in the batch pictured, but it was too tart/intense with the berry flavor for me (but not too tart for my husband).  Just not quite creamy enough for me!  So I’m lowering the amount of berries next time and have reflected that in my recipe below.  That said, YOU and YOUR family might not find it too intense on flavor/tartness with that many berries.  So you’ll have to taste as you go to see what amount of berries suits your palate best.

My husband ate two servings with the higher amount of berries and gave it a two thumbs up.  🙂  He’s a real ice cream connoisseur, so I consider that a WIN! This recipe is naturally not suitable until the berries rung of the OWL ladder.  If you don’t have the blueberry or blackberry syrup, you could sub DaVinci Vanilla  or French Vanilla and just omit the vanilla extract.

More delicious low-carb desserts 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 10-volume set TODAY for special price discounts! (available individually as well).  Order at Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. blackberries, frozen, unsweetened (Do Not Defrost!)

1¼ c. heavy cream

1/8 tsp. vanilla

4 T. sugar-free blueberry or blackberry syrup

12-16 drops liquid Splenda (or your favorite sweetener to taste)

2 tsp. food grade glycerine (optional, but keeps it a bit softer)

¼ c. powdered erythritol  (or reduce granular to a powder in processor)

DIRECTIONS:  Place erythritol in bowl of food processor.   Add all remaining ingredients and pulse until berries are broken up and mixture is fairly smooth.  Scrape out into dishes for a soft serve; freeze for 30 minutes for a firmer ice cream.  ENJOY!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

282 calories, 27.7 g  fat, 8.25 g  carbs, 1.9 g  fiber, 6.35 g  NET CARBS, 1.98 g protein

 

Einkorn Dinner Rolls

Einkorn Dinner Rolls (2)

These are my best dinner roll creation on low-carb to date.  Soft inside; slightly chewy crust and a marvelous flavor!  And they rose up nicer than any I’ve made before, too!

My husband even liked these hot out of the oven with butter, and he’s hard to please low-carb wise.  These have a nice mouth feel one finds in a traditional yeast bread.  I even included some dissolved yeast but that’s just added for flavor.

These make very nice sliders for lunch, too.  Here’s a close-up on the smooth texture:

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it at Safeway and other stores, but I’ve not been so lucky.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little carbs if used sparingly to enhance alternate flours.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

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. Many of my own creations appear in the 10-volume set, currently being offered at the best discount ever!  Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

VARIATION:   Sprinkle some of my 8-Seed Blend on tops of the rolls before baking:

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psylium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar (consumed by yeast)

5 eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard muffin tin and set aside.    Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and stir to blend. Batter will be lumpy.  Now, using a whisk, beat until batter is smoother (about 15 times is all it should take).  Spoon batter into greased muffin tin cups 3/4 full evenly distributing the batter as best you can.  I actually used a silicone muffin pan.  Bake at 350º for around 30 minutes, but check them at 20 minutes as ovens vary. If not firm and dry to touch on tops, cook 5 or so minutes longer.  Remove from oven and in a few minutes, lift out with knife tip or tip onto board to finish cooling.  Serve warm.

NUTRITIONAL INFO:   Makes 12 dinner rolls, each contains:

123 calories, 8.56 g fat, 6.53 g carbs, 3.93 g fiber, 2.6 g NET CARBS, 4.85 g protein, 222 mg sodium

 

My husband was down in Austin today and said he would stop by a BBQ place on his way home to bring some sliced brisket for our supper tonight.  Then at 5:30, he called and announced they were closed!  Luckily I had thawed some ground pork for tomorrow night and got to work creating something quick for dinner.  This dish was quite tasty and we will definitely fix it again.  I had my doubts about using ground pork rather than sliced pork, my preference for stir fires, but it was pretty good in this!  I’d sure do it with the ground pork “in a pinch” again.  🙂

This dish is suitable for all phases of Atkins.  Those still on Induction or who are doing Paleo should leave out the sherry.  It is OK for Keto diets and Primal diets as well.

INGREDIENTS:

1 lb. ground pork

3/4 c. carrot, peeled, sliced or diced

1 stalk celery, sliced thinly

1½ c. cabbage, sliced thinly

½ c. green onion, chopped

1 clove garlic, minced

½ tsp. ginger root, minced

½ tsp. Sambal Oelek chili sauce

1/8 tsp. coarse black pepper

Dash salt

1 T. sherry (optional, omit for Induction or Paleo)

1 T. low-sodium soy sauce

1 pkg (14 oz)  Zeroodles shirataki rice-shape noodles with oat fiber, drained, rinsed

DIRECTIONS:  Drain and rinse noodles in sieve and set aside.  Heat wok or large non-stick skillet.  Add oil and then ground pork.  Brown over high heat.  Do drain off some of the fat if excessive (but not all of it), but I did not have to, as my meat was pretty lean.   Add carrots and celery and continue stir-frying until carrots nearly tender.  Add cabbage and green onion next, stir-frying until cabbage is getting limp.  Add all remaining ingredients, including “rice” noodles and lower heat to medium.  Allow to simmer, stirring frequently, for five minutes longer, allowing flavors to blend and mellow. Serve at once with Sambal Oelek chili sauce and soy sauce at table for those that like more of these.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

412 cals, 31 g fat, 9.55g carbs, 5.82g fiber, 3.73g NET CARBS, 22.2g protein, 288 mg sodium

 

chicken-artichoke-casserole

I have had a can of artichoke hearts in my pantry that have been there for months.  Since I was making chicken tonight, I decided to get creative.  I threw this simple dish together in 10 minutes, baked it 1 hour while we watched the evening news.  It is ever so delicious!  Even my picky husband, who is not too fond of artichokes, liked this dish!!  When he was finished dinner, he volunteered “Be sure to post this on your blog.”  That’s the best compliment I can get.  It truly was delicious and the key ingredient, the Shawarma Spice Blend in the mayo, adds so much flavor to this dish, so I do hope you’ll try it if you have not already.  This recipe is suitable for all phases of Atkins and other Keto diets.  With all this dairy, it would not be suitable for Primal-Paleo, however.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also shares his wealth of delicious recipes in our books.  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. Special set pricing going on right now!  

NOTE:  I just discovered the reheated leftovers are even tastier than this was on first baking!! So this dish, if serving to company, might be better made a day ahead, only partially cooking/browning the chicken for 35 minutes and removing from oven. Refrigerate overnight and allow it to finish cooking/browning the next day as it is warming up. 🙂 

INGREDIENTS:

3 large chicken thighs

3 large chicken drumsticks

5 oz. cream cheese, softened

½ c. sour cream

¼ c. + 2 T. my Shawarma Mayonnaise

½ c. parsley, chopped

2 oz. yellow onion, chopped fine

1 can (15 oz) artichoke hearts, drained or 1 c. marinated salad artichokes, cut in halves, rinsed well

Dash sea salt

¼ tsp. coarse black pepper

3 T. melted butter for basting

DIRECTIONS:  Remove the chicken from the bones, leaving the skin on as it adds so much flavor.   You can boil the bones for some great stock for future use.  I cut each piece of the meat into two smaller pieces.  Set meat aside for now.  Preheat oven to 350º and lightly oil a ceramic 9×13 baking dish.

Soften the cream cheese by your preferred method.  I nuke mine in a glass mixing bowl on DEFROST for 2-3 seconds.  Stir in sour cream and mayo and blend well with a rubber spatula. Add chopped parsley, onion, salt and pepper and stir again.  Fold the chopped artichoke hearts gently into the creamy mixture.  Spoon the artichoke mixture into the oiled baking dish and spread evenly.  Place the pieces of chicken, skin side up, on top of the mixture.  Mine were slightly touching in my dish, but they shrink during cooking.  Using a brush, baste meat with a bit of the melted butter.  Sprinkle with another dash of salt and black pepper.  Pop into 350º oven and bake for 1 hour.  Baste again with melted butter at the 20 minute mare and again at 40 minutes cook time.  Remove from oven at the 1 hour mark when chicken should be golden brown.  Serve with your favorite green salad or green veggie side dish.

NUTRITIONAL INFO:   Makes  5 servings, each contains

529 cals, 50g fat (reduce dairy to lower), 6.68g carbs, 2g fiber, 4.68g NET CARBS, 22 g protein, 468 mg sodium

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