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Posts Tagged ‘Induction Recipe’

Well, my husband was down in Austin today and said he would stopping 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 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

 

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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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This quick appetizer for parties made a delicious lunch today.   Had a small amount of cream cheese to use up and decided to onion it up a bit and make a spread for serving with crunchy pork rinds.  I don’t usually like dips and such on pork rinds, but THIS onion-y combo with chicken really did it for me!  The crunch came though without so much pork rind taste.  This recipe is a keeper for us.  I will definitely make this again.  For parties, just triple the recipe (using the entire can of chicken meat) to make approximately 60 taste bites for your guests.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. 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 discount prices being offered right now on the set! Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe or two, we hope you’ll stop by and leave a review at Amazon here.

INGREDIENTS:

2 oz. cream cheese, softened

¼ c. sour cream

1/3  can (13 oz.) chicken breast (water + salt pack only, I use Sam’s brand)

1 T. dehydrated minced onion flakes, toasted

¼ tsp. onion powder

1/8 tsp. each: turmeric, paprika, and garlic powder

½ tsp. granular Splenda or other sweetener (optional)

20 small bite-size pork rinds

DIRECTIONS:  Preheat oven to 350º.  Place onion flakes on baking pan and bake about 8 minutes just long enough to lightly toast.   Remove from oven and add the flakes to a medium mixing bowl.  Drain chicken broth off the meat into a dish for another use.  I like to drizzle it on my dog’s kibble, which she just loves!  Spoon out 1/3 of the chicken meat into your mixing bowl (reserve rest for another use).   Flake meat a bit with a fork.  Add softened cream cheese and sour cream.  Add all spices and sweetener (if using).  Stir mixture well and let sit 5-10 minutes to allow onion flakes to soften a bit and flavors to blend.  Spoon about 1 tsp. of the mixture onto the cupped “bowl” side of the 20 pork rinds, placing the tasty treats on your serving platter.  Enjoy!

CAUTION:  Do not try to be efficient and fill these ahead of time or the pork rinds will get soggy! 

NUTRITIONAL INFO:   Makes 20 chicken appetizers, each contains:

26 cals, 1.98g fat, 0.50g carbs, 0.04g fiber, 0.45g NET CARBS, 1.55g protein, 41 mg sodium

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I was digging around in my freezer for something to put together for lunch today and forgot I’d made a small turkey at Easter.  I had the torso part of the carcass still left in a bag and decided on some sort of soup.  Then when I went to the fridge to get some other veggie ingredients, I saw the highly smoked, dry-cured sausage my husband gets when he’s at his convention and thought I’d mix the two meats.  I don’t think ordinary smoked sausage would do well here, so if you don’t have a meat market that dry-cures their own smoked sausage, I’d just omit it altogether.   Then I tossed in some chopped Zeroodles Shiritaki Noodles with Oat Fiber, a bit of fresh spinach leaves, a little of this and that and ended up with a DELICIOUS soup!  This recipe is suitable for all phases of Atkins and most Keto diets.  It’s very low in carbs yet so rich in flavor layer.  Hope you’ll give this one a try!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. 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 prices right now! Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

½ meaty turkey carcass, 1 chicken carcass or 2½ c. diced cooked turkey meat

4 oz. highly smoked, dry-cured beef/pork sausage (see comment above)

6 cups water (if using diced turkey, I would use chicken/turkey broth for more flavor)

2 oz. onion, chopped

1 c. celery, chopped

1 clove garlic, minced

1 tsp. fresh ginger, minced

1 14-oz pkg. Zeroodles Shiritake Rice-Shape noodles (or other shape, chopped up)

1 tsp. Sambal Oelek chili sauce (or few drops Sriracha, or 1 tsp. Thai red curry paste)

1 T. low-sodium soy sauce

2 T. rice wine vinegar

1 c. dried shitake mushrooms, broken into small pieces

2 c. fresh spinach leaves (added at very last)

OPTIONAL:  ½ tsp. toasted sesame oil

DIRECTIONS:  Into a 5 qt. soup pot, place the turkey or chicken carcass.  Add the sausage and water to the pot.  Add celery, onion, garlic and ginger next.  Add rice-shaped or chopped up shiritake noodles and shitake mushrooms next.  Bring this mixture to a boil over high heat.  Lower heat and simmer covered with lid 30 minutes, or until veggies and mushrooms are fully tender.  Remove carcass to a cutting board, cool and strip meat off bones.  Chop meat into bite-size pieces and add back to the soup pot.  Add all remaining ingredients listed above but the spinach leaves.  Simmer about 15 minutes more to blend flavors.  Finally add the spinach leaves cooking just until it is barely done, or about 5 minutes.  Serve soup at once.

NUTRITIONAL INFO:  Makes 6 large servings, each contains:

205 cals, 9.85g fat, 6.33g carbs, 3.46g fiber, 2.87g NET CARBS, 20.8g protein, 486 mg sodium

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This recipe came about when I received my first order of  Zeroodle brand Shirataki (Rice Shape) “noodles” with Oat Fiber.  I swear by oat fiber.  It brings so much flour taste to baked goods; to shirataki noodles, it brings an improved opacity and texture.  Plus this type of shirataki does not have any of the off-putting rubber band smelling packaging water! The water these come in is odorless.  That’s a triple win in my book!  I like these MUCH better than tofu shirataki noodles, heretofore my favorite low-carb noodle substitute.  When cooked up with the right ingredients, these seem very similar to a classic risotto or rice pilaf/cous-cous dish.

My recipe’s inspiration was Barbo’s recipe for Mushroom Miracle Risotto posted recently on Low Carb Neighborhood forums.  Her recipe is more of a classic Italian risotto with cream and Parmesan cheese for richness.  Mine is more of a typical rice pilaf with a secret spice ingredient, as I wanted it to serve this alongside a delicious grilled Steelhead trout we did tonight. I can see this “risotto” being a great side for wild game or fowl.  I will be trying that application real soon!

I introduced hemp hearts to my pilaf for a slightly nuttier taste and some parsley, as I love it in such things.  I also threw in a bit of my Seafood Spice Blend so it would compliment the grilled fish we had tonight.   Man, was this mélange ever tasty!!  Even my picky husband, who doesn’t like shirataki noodles at all, loved this pilaf with the grilled fish!  He gave me the green light to fix this again any old time!

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. 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 prices going on right now as all proceeds are going to help team leader Jen pay off some big medical bills resulting from cancer surgery. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had an opportunity to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

2 T. unsalted butter

5 large mushrooms, chopped coarsely

½ c. green onion, chopped

2 T. parsley, chopped

½-1 clove garlic

1/8-¼ tsp. my Seafood Spice Blend

¼ tsp. sea salt

¼ tsp. coarse black pepper

¼ c. + 2 T. hemp hearts

14.11 oz. pkg. Zeroodle brand Shirataki Rice Shape with Oat Fiber

DIRECTIONS:  Pour shirataki rice into strainer and rinse with cold water.  Set aside.  In a medium skillet, melt the butter over medium high heat and saute chopped mushrooms, green onion, garlic and parsley.  Add salt, pepper and Seafood Spice Blend (linked above).  Saute 2-3 minutes. Now add in the drained shirataki rice and the hemp hearts.  Stir-fry a couple more minutes and serve at once.   Doesn’t get any easier!

NUTRITIONAL INFO:  Makes 4 servings, each contains:

51 cals, 12.4g fat, 7.82g carbs, 6.22g fiber, 1.6g NET CARBS, 8.3g protein, 156 mg sodium

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Beef Eggplant Curry

Beef Eggplant Curry

This is a quick, tasty and wonderful way to use up leftover beef pot roast (chuck).  I made it again for dinner last night so I thought I’d share again for new followers to try.  This one’s a keeper, both for ease of prep and incredible flavor layers!  We are always pleased with this quick curry.  What it lacks in photogenic qualities, it gains in taste!  Using the Garam Masala spice mixture makese it taste more Indian; the Baharat makes it taste more Middle Eastern.  This dish can also be made with lamb.  I love how easy most Indian curries are to prepare!  This dish is suitable for all phases of Atkins, Keto and 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.  Order your 10-volume set TODAY for special set pricing! (available individually also) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

2 T. olive oil or coconut oil

2 c. cooked beef (or lamb), trimmed of fat, cut in ½” dice (or use ground meat)

6 oz. eggplant (I used Japanese purple eggplant), cut in 1″ cubes

3 oz. onion, diced large

½ c. red bell pepper, chopped (omit for lower carbs)

½ c. cilantro, cut roughly

1 large tomato, cut in 1″ cubes (2 oz.)

2 tsp. my Garam Masala Spice blend (or 1 tsp. Baharat Spice Blend)

1/4 tsp. curry powder

1/8 tsp. turmeric

Dash salt

½-1 c. water (beef stock if you have some is better)

OPTIONAL:  ½ tsp. crushed fenugreek leaves if available

DIRECTIONS:   Cut up meat, eggplant and onion as indicated above. Heat oil in non-stick skillet over hi heat.  Add onion and slightly brown.  Add eggplant and continue to saute, stirring often.  Add beef and brown a bit.  Add cilantro, tomato and all spices.  Add water as needed to just barely surround meat.  Lower heat.  You don’t want this soupy, but add more water as you cook the dish if all evaporates.  Simmer on medium heat about 15 minutes to allow flavor to mingle.  Serve on cauli-rice, cauli-mash, toasted low-carb bread or muffins, or eat it straight up!

NUTRITIONAL INFO:   Makes 4 servings, each contains:

237 cals. , 12.5g fat, 7.05g carbs, 2.77g fiber, 4.28g NET CARBS, 24g protein, 107 mg sodium

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Spaghetti Squash Parmesan Bake

This side dish is simply delicious, considering how little is in it and how easy it is to make!  The bacon and onion really just seem to GO together!  If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the squash shell for its own “bowl”.  I love to do this when we have company.  One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time.  this has been one of the most popular recipes on my blog, garnering over a million fans now.  Thought I’d re-post it this week and I’m planning on making it tomorrow night.  This is suitable for all phases of Atkins and other 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.  You can order your 5-volume set TODAY! (also available individually) from Amazon or get special sale pricing at our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

½ large spaghetti squash (yields about 4-5 c. cooked threads)

4 slices bacon, chopped fine

3 oz. chopped onion

1/3 c. grated Parmesan cheese

Dash salt

¼ tsp. pepper

DIRECTIONS:  Cut a large spaghetti squash in half.  Remove seeds with a spoon and discard them. Place one half of the squash face down in glass baking dish, reserving the second half for some other use.  Surround with with ½” water and microwave 13-15 minutes.  Drain off water, invert, remove/discard seeds (or feed to the birds in your yard 🙂 ) and fork out the threads into the same dish.  If you prefer to roast your squash:  after you cut and seed the squash, add 2 cups water (1/2 inch deep) to a ceramic casserole dish; add squash face up and place in a 375 degree F oven for 45 minutes.  Then cover for 10 minutes with foil.  Fork out the threads onto a plate. Meanwhile, in a non-stick skillet, brown bacon bits and onion until bacon is done and onion is tender.   Sprinkle salt, pepper and Parmesan on top of squash.  Then spoon into the empty squash shell.  Spread onion/bacon mixture evenly on top.  Microwave 5 minutes on high, or bake in oven at 350º for 20 more minutes.

NUTRITIONAL INFORMATION: Makes 4 servings each containing:

107 calories, 6.7 g  fat, 4.8 g  carbs, .8 g  fiber, 4.0 g  NET CARBS, 7.1 g  protein, 429 mg sodium

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