THE Premier Low-Carb store .. .. AND Meeting Place

Sunday, May 29, 2016

BROCCOLI SWISS CHEESE SOUP



BROCCOLI SWISS CHEESE SOUP
Broccoli is such a healthy vegetable.  Supposedly it can actually prevent stomach ulcers, so I think one should eat it at least once a week.  My soups are really easy if you already have homemade chicken stock on hand. See Low-Carbing Among Friends, Volume-2 for a recipe.  I steer clear of commercial soups as they are high in sodium, contain MSG and even high fructose corn syrup in some cases.  There is nothing quite like, tasty homemade soups.  They cannot be duplicated commercially, in my opinion.  Served with my FOCACCIA BREAD (CLICK HERE).

7 oz broccoli florets (198 g)
1 tbsp olive oil (15 mL)
1/2 cup diced onion (125 mL)
Seasoning salt, to taste
2 cups chicken stock (500 mL)
1/2 cup heavy cream (125 mL)
1 tbsp arrowroot powder, OR (15 mL)
  corn starch
3 oz Swiss cheese (90 g)
Salt and pepper, to taste
Heavy cream for garnish, (optional)

In pot in boiling water, cook broccoli florets until it tests tender to a fork. 

Meanwhile in frying pan, in olive oil, cook onion over medium heat until turning brown.  Add broccoli and stir fry for a minute or two until broccoli is as tender as you would like it to be (softer; less texture/bits in the soup) and sprinkle with seasoning salt, to taste.  In blender combine vegetables, chicken stock, cream and arrowroot powder, OR corn starch.  Blend.  Pour into frying pan and bring to the boil.  Boil until thickened. 

Reduce heat and stir in Swiss cheese.  Allow cheese to melt.  Pour soup into bowls and drizzle heavy cream over top of soup in a swirl pattern, if desired, and serve.  Nice to serve with a bit of bacon and extra cheese and lots of black pepper.

Yield:   4 servings
1 serving
223.3 calories
11.3 g protein
16.5 g fat
6.9 g net carbs


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BACON-WRAPPED MEAT LOAF


BACON-WRAPPED MEAT LOAF

This is based on one of my husband’s favorite recipes for meat loaf from his childhood.  I have made this recipe countless many times through the years.  Thought I'd share the recipe finally.  This recipe is in SPLENDID LOW-CARBING, my first low-carb cookbook, which became a national best seller, much to my surprise, actually.  That spurred me on to write 4 more books in that series, however, Dr. Atkins died more or less when I was doing my last book in the series and our cookbook sales completely tanked.  Even the Atkins company hit financial tough times, literally giving away thousands of Atkins Advantage bars.  Dr. Atkins left a good legacy and that is he taught us that low-carbing is the way to regain our health.  I have come to believe that sugar turns on the fat switch and going off of it, turns the fat switch off.  White flour is also bad, but not quite as bad as sugar in that way.

2 eggs, fork beaten
1 tbsp instant beef stock mix (15 mL)
1 tbsp vinegar (15 mL)
Sweetener to equal 2 tsp sugar (10 mL)
  (OPTIONAL - just to balance very savory flavors)
1/tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
2 lbs lean ground beef (0.9 kg)
1/2 cup finely chopped onion (125 mL)
1/3 cup oat bran, OR oat fiber for lower carbs (75 mL)
1/4 cup tomato paste (50 mL)
6 slices raw bacon, thawed

In small bowl, combine eggs, beef stock mix, vinegar, SPLENDA® Granular, salt and black pepper.  In large bowl, combine ground beef, egg mixture, onion, wheat or oat bran and tomato paste. Place on 15 x 10-inch (38 x 25 cm) jelly roll pan.  Form into 14-inch (36 cm) loaf or roll. Wrap bacon around loaf, leaving small spaces in between. Bake in 350°F (180°C) oven 1 hour and 20 minutes.

Variation:  Hamburgers:  Omit tomato paste, vinegar and sweetener.  Form meat mixture into 16 hamburgers, 3-inches (8 cm) across. Serve with small piece bacon on top, if desired. (1.1 g carbs)

Helpful Hint:  Any pinkish-red color that you may see in the meat loaf after it has cooked, is due to the tomato paste, and does not mean it is undercooked.

Yield:  10 servings
1 serving
252.9 calories
22.5 g protein
16.1 g fat
1.0 g fiber
2.7 g carbs

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Saturday, May 28, 2016

SPLENDID GLUTEN-FREE, LOW-CARB BAKE MIX 2 - AS SEEN IN UPDATED LOW-CARBING AMONG FRIENDS' COOKBOOKS



SPLENDID GLUTEN-FREE BAKE MIX 2
This is the bake mix I favor these days. Gelatin is very healthy for the digestive and immune system and does not cause digestive distress like xanthan gum can. Gelatin helps bind the wet ingredients and also the dry “flour” components of the bake mix to prevent crumbly outcomes, which is what the xanthan gum accomplished in the original bake mix. For the record, I never weigh the ingredients!  This is a very forgiving bake mix and so easy to use.  There is so much one can do with it!  I love it and it totally changed my low-carb lifestyle.  If you do not want the oat flour, you can look at some of the alternatives or use this bake mix in pre-maintenance and maintenance levels of the Atkins diet.  Please read the older link for the bake mix for tons of info on how wonderful gelatin and oat flour are for our health, let alone the heart-healthy almond flour. If I only mention the former bake mix, it typically means the recipe has only been tested using it, however, I believe that the two bake mixes are typically fully interchangeable!

This is the updated version as seen in revised copies of our Low-Carbing Among Friends cookbooks.  Volumes 1, 3 and 4 have been revised and are organized by category, instead of by author.  They have lots of lovely photos.  Volume 5 also has photos and is organized by category.  Volume 2 and 5 are the next books that are being revised.  I am hoping to have a new cookbook one of these days in addition to Kindle books (my recipes only with perhaps a few from each of the team of Low-Carbing Among Friends).

Note:  I used to use almond meal (using sliced almonds and a coffee bean grinder), but these days I feel enormously blessed to be able to order 25 lbs of the best almond flour ever from Honeyville Grains online).

12/3  cups almond meal, OR (400 mL; 182 g)
  almond flour
3/4  cup certified GF oat flour, (175 ml; 100 g)
  (Bob’s Red Mill®, not Legacy Valley®)
2 tbsp coconut flour, (30 mL)
  (Bob’s Red Mill®)

In large bowl, combine almond meal (grind sliced almonds in coffee bean grinder), OR almond flour, oat flour and coconut flour. In container with airtight lid, place bake mix and shake well to combine.  When measuring oat flour (only with the oat flour) into measuring cup, make sure to tap the cup on the counter top and fill to top to get the correct yield for the bake mix.  Keep bake mix at room temperature for up to one month or freeze or refrigerate for longer storage.

Instructions for substituting the bake mix in your own flour-containing recipes:  Add 1/4 cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL).  Always begin by adding an extra egg in muffins, loaves, cakes and coffee cakes, except for cookies and except if bake mix required is less than or equal to 1 cup (250 mL).  Withhold 1/4 cup (60 mL) of liquid/wet or fat ingredients; add in as needed (usually need it all). If batter after processing at least a minute is still too thick, add more of the wet ingredients, and if accidentally the batter ends up too sloppy, then add a little more bake mix. If all the liquid has been used and the batter is still too stiff, add another egg.

Adding Gelatin:  Use 1/2 tsp (2 mL) unflavored gelatin for less than and equal to 1 cup (250 mL) Gluten-Free Bake Mix.  For more than 1 cup (250 mL), use 1 tsp (5 mL) gelatin.  For 2 cups (500 mL) or more use 11/2 tsp (7 mL) gelatin. Gelatin is added to wet ingredients in a food processor or mixer and mixed well. Add dry ingredients and process until well combined.  That’s it.  It couldn’t be easier!

Applications:  Gelatin option works in muffins, biscuits, donuts, cakes, donuts, scones, loaves, bundt cakes, cupcakes, squares and cookies. The gluten-free bake mixes need eggs in almost all applications. Gelatin is not always required; usually it is self-explanatory - for example, breading, crusts, etc. or simply where I’ve elected to omit it in a recipe.  The other thing, too, is that many recipes will be fine without gelatin.  Sometimes I simply forget to add it and it works!

Cookies: Often cookies do not require gelatin.  If you notice on my blog or Facebook or in this book that I have a cookie recipe without gelatin, it simply means it worked without. Keep number of eggs called for in cookie recipes the same and follow the instructions for replacing flour with the bake mix. Cookies will usually be somewhat fragile immediately out of the oven.  Allow to cool completely on the cookie sheet and using a thin metal spatula, place cookies in a container for the freezer or refrigerator (separate with wax or parchment paper).

Alternatives for Oat Flour, Almond Flour and Coconut Flour:  If you are intolerant to certified gluten-free oat flour (could be the avenin), then substitute some other gluten-free flour like sorghum flour, which others have had success with in the bake mix. Other ideas: millet flour, rice flour, quinoa flour (works, however, has a strong taste), lupin flour (this works with bread recipes and some cookie recipes according to some people – can make baking quite yellow and some people are allergic to it), Carbalose flour (quite low-carb), Einkorn flour, an ancient wheat (last two are not gluten-free – available at Netrition.com).  I like the health profile of oat flour (it makes up a small portion of the bake mix and helps our baking taste more normal), as it lowers cholesterol very effectively.  It now turns out that oat flour is actually Paleo – ancient stones were analized and oat flour remnants were discovered. Instead of almond flour, try sunflower seed flour or hazelnut flour. Instead of coconut flour, try golden flax seed meal.

Helpful Hints:  I buy NOW® Brand gelatin in a 1 lb (0.45 kg) bag from Netrition.com. One can use regular, store-bought, unflavored gelatin instead. If substituting this bake mix for some of my other more robust bake mixes, then 2 tbsp (30 mL) to 1/4 cup (60 mL) more of this bake mix will be required depending if one is replacing less than 1 cup (250 mL) or 1 cup (250 mL) or more (last 2, latter amount).  Follow same rules.  It is convenient to double, triple or quadruple the bake mix. Almond meal:  sliced almonds or blanched almonds ground in a coffee bean grinder (it is coarser than almond flour). Honeyville Grains makes the best almond flour at a good price – available online in bulk).  I keep mine in large, sealable plastic bags in the freezer or refrigerator.  I buy 25 lbs at a time.

*If you are using the gelatin application for my recipes that use the original Splendid Gluten-Free Bake Mix 1, page 241, it should be a straight exchange, however, you can make small adjustments with more bake mix or liquid.


Yield:   21/2 cups (625 mL)
1/4 cup (60 mL) per serving
125.0 calories
4.5 g protein
8.9 g fat

5.7 g net carbs

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SPLENDID GLUTEN-FREE, LOW-CARB BAKE MIX 1 - AS SEEN IN UPDATED LOW-CARBING AMONG FRIENDS' COOKBOOKS



SPLENDID GLUTEN-FREE BAKE MIX 1
Almond flour versus almond meal (ground almonds) produces slight differences.  We used to use oat flour by Arrowhead Mills®, but see below for certified gluten-free.  This was my first bake mix which I have pretty much abandoned in favor of Splendid Gluten-Free Bake Mix 2.  However, if you prefer the Bake Mix 1, it is interchangeable with Bake Mix 2 that uses gelatin instead of xanthan gum (as long as the recipe actually has gelatin in it...there will be differences with recipes that don't include gelatin, obviously, as xanthan gum and gelatin both thicken the batter a bit, plus the real reason for these ingredients is to prevent crumbly outcomes...they bind all the components of the bake mix together).  This is the updated version as seen in revised copies of our Low-Carbing Among Friends cookbooks.  Volumes 1, 3 and 4 have been revised and are organized by category, instead of by author.  They have lots of lovely photos.  Volume 5 also has photos and is organized by category.  Volume 2 and 5 are the next books that are being revised.  I am hoping to have a new cookbook one of these days in addition to Kindle books (my recipes only with perhaps a few from each of the team of Low-Carbing Among Friends).

Note:  I used to use almond meal (using sliced almonds and a coffee bean grinder), but these days I feel enormously blessed to be able to order 25 lbs of the best almond flour ever from Honeyville Grains online).

12/3  cups almond meal, OR (400 mL; 182 g)
  almond flour – yield is greater with
  almond flour by up to 1/2 cup (125 mL) more,
  so then carbs would be 4.8 g – bonus!
3/4  cup certified GF oat flour (175 ml; 100 g)
  (Bob’s Red Mill®, not Legacy Valley®)
2 tbsp sifted coconut flour, (30 mL) 
  (Bob’s Red Mill®)
3/4  tsp xanthan gum (3 mL)

In large bowl, combine almond meal (ground almonds), OR almond flour, oat flour (can substitute gluten-free sorghum flour, which others have had success with in the bake mix – see other ideas with Bake Mix 2, page 242), coconut flour and xanthan gum.  In container with airtight lid, place bake mix and shake well to combine.  When measuring oat flour, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix.  Keep bake mix at room temperature for one month or freeze for much longer storage.

Instructions for standard recipes:  Add 1/4 cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL).  Always begin by adding an extra egg in muffins, loaves, cakes and coffee cakes, except for cookies, and except if bake mix required is less than or equal to 1 cup (250 mL).  Withhold 1/4 cup (60 mL) of liquid or fat ingredients; add in as needed (usually need it all). If batter after processing at least a minute is still too thick, add more of the wet ingredients, and if accidentally the batter ends up too sloppy, then add a little more bake mix. If all the liquid has been used and the batter is still too stiff, add another egg and another if necessary. Baking experience is helpful. 

Helpful Hints:  Great in muffins, loaves (with eggs!), cookies, scones, squares, coffee cakes, many cakes, pie crusts and a few other specialized applications, but will not be suitable for all applications, nor for most yeast applications.  Xanthan gum has gluten-like properties, binding ingredients together to prevent crumbly outcomes.  To substitute this bake mix for some of my earlier bake mixes (not gluten-free), 2 tbsp (30 mL) to 1/4 cup (60 mL) more bake mix may be required depending on if one is replacing less than 1 cup (250 mL) or 1 cup (250 mL) or more (last 2, latter amount). It is convenient to double, triple or quadruple this bake mix.  Gluten-Free Bake Mix 1 and 2 seem to be interchangeable.   

Yield:   21/2 cups (625 mL)
1/4 cup (60 mL) per serving
125.7 calories
4.5 g protein
8.9 g fat
5.7 g net carbs

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Friday, May 27, 2016

FUDGY FROSTED BROWNIES





FUDGY FROSTED BROWNIES
These were delicious!  These have been tested with both cocoa and Chatfield’s® premium carob powder.  A good quality carob powder makes a good substitute for cocoa and chocolate {1 oz chocolate would equal 3 tbsp of premium carob powder (45 mL) plus 1 tbsp(15 mL) butter}.  The frosting should not be optional for this recipe…together it makes for a special brownie.  In this particular instance I doubled the amount of carob powder for the frosting.  I’m not entirely sure if that was necessary, as in the refrigerator it became quite firm – good though! Carob powder is more carby than cocoa so it is only recommended if chocolate is something you cannot have due to allergies or migraines. This recipe does not need gelatin.
I'm so very happy with this recipe using carob powder....finally I have a part of my life back again!  It tastes like chocolate to me!!  Thank you to a special reader who suggested carob powder.  Now I need to try the unsweetened carob chips and see if I like them or not. 

3 eggs
3/4  cup butter, softened (175 mL)
Liquid sweetener  (sucralose or stevia) to equal 1 cup (250 mL)
  sugar
1/cup granulated erythritol, OR (125 mL)
  sweetener packets equivalent
11/tsp vanilla extract (7 mL)
3/4  cup Gluten-Free Bake Mix 2, (175 mL)
   PLUS 2 tbsp (30 mL)
1/cup carob powder, OR cocoa powder (125 mL)
1/tsp baking powder (2 mL)
1/tsp salt (1 mL)
Milk Chocolate Frosting:
1/cup unsalted butter* (60 mL)
  (if using chocolate use half the amount)
1/cup whole, OR skim milk powder (60 mL)
3 tbsp whipping cream, OR evaporated milk (more carby)
Liquid sweetener to equal 3/4  cup sugar (175 mL)
6 tbsp carob powder, OR (90 mL)
  1 square unsweetened Baker’s® chocolate, melted (1 oz; 30 g)
2 tbsp powdered erythritol, OR (30 mL)
  3 sweetener packets (the kind for coffee)
1 tbsp water (15 mL)
1 tsp olive oil (5 mL)
1/tsp vanilla extract (2 mL)

Preheat the oven to 350°F (180°C). 

In food processor, process eggs.  Add butter, liquid sweetener, erythritol and vanilla extract; process.  In medium bowl, combine Gluten-Free Bake Mix 2, carob powder, OR cocoa, baking powder and salt.  Add to wet ingredients; process until smooth.  Turn out into a greased 8 or 9-inch (20 or 23 cm) baking dish.  Bake 20 to 25 minutes, or until knife inserted in brownies comes out clean.  Do not over-bake.  Allow to cool completely to room temperature.  Frost the brownies and refrigerate.  They are best once completely chilled or chilled and left at room temperature for 5 minutes.

Milk Chocolate Frosting:  In food processor, process butter, whole, OR skim milk powder, whipping cream, OR evaporated milk, liquid sweetener, carob powder, OR unsweetened Baker’s® chocolate, erythritol, OR sweetener packets, water, olive oil and vanilla extract; process.

Helpful Hint:  *I have used regular butter with the frosting before and it was fine.  You can try making the frosting with half the amount of carob powder {use 3 tbsp (45 mL) butter} and that will reduce the carbs to 3.1 g and the calories to 113.

Yield:  25 servings
Carob/cocoa
120.1/107.1 calories
1.8/2.3 g protein
10.3/10.2 g fat
0.7/1.0 g fiber
3.6/1.8 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

Wednesday, May 25, 2016

CHEESY BACON RANCH DIP



CHEESY BACON RANCH DIP

Here is a dip you need to try.  Rich and the flavor is delightful due to the little bit of light beer added to it. However, if you prefer, you can use chicken stock instead.

16 oz regular cheese (500 g)
1/cup Ranch dressing (125 mL)
1/cup light beer (125 mL)
  (such as Miller Lite®)
1 tsp crushed garlic (5 mL)
2 cups grated Cheddar cheese (500 mL)
1 tbsp bacon fat (15 mL)
1 cup chopped onion (250 mL)
4 slices bacon, cooked crispy and chopped
  (reserve bacon fat)

In food processor, process cream cheese, Ranch dressing, light beer and garlic.  Add Cheddar cheese; process.  Spread in a 2-qt (2 L) casserole dish.  Smooth the surface.

In frying pan, in bacon fat over medium heat, cook onion until caramelizing.

Cover dip with caramelized onion and chopped bacon bits. Cover with plastic wrap and refrigerate until just before serving time.  Bake in 350°F (180°C) oven 15 to 20 minutes, or until bubbly and hot. 

Ranch Dressing, p. 61 Splendid Low-Carbing for Life, volume 2 or HERE (CLICK).

Yield: 16 servings
1 serving
197.2 calories
8.3 g protein
17.0 g fat
0.2 g fiber
2.4 g net carbs 

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Saturday, May 14, 2016

ZUCCHINI CRACKER-JACK SNACKS




 ZUCCHINI CRACKER-JACK SNACKS
These are most unusual and very moreish!  You can use them for dipping or for spreads.  You can serve them with ketchup, mayonnaise or sour cream to dip into.  I like to eat them plain. You can cook them less for a softer result, however, I like them as crispy as possible.  You have to try these!  The Jalapeno idea is something I got from Peggy Hardaway. It's not difficult to be inspired by Peggy.  The next day, my husband warms them up in the pan to crisp them again.  I find they are delicious spread with my healthy butter - see Helpful Hints below.

2/3  cup Gluten-Free Bake Mix 2, (150 mL)
2 oz grated Parmesan cheese (60 g)
  (the kind in a can)
1 tsp dried oregano (5 mL)
1/2  tsp dried basil (2 mL)
1/2  tsp black pepper (2 mL)
1/4  tsp salt (1 mL)
2 large eggs
1 tsp crushed garlic (5 mL)
  (bottled kind)
8 oz grated zucchini (250 g)
  (about 11/4  cups (300 mL)
1 small onion, peeled and grated (3 oz; 90 g)
1 cup grated Monterey Jack cheese (250 mL)
Canned jalapenos (or fresh) for the center of some of them


Preheat oven to 400°F (200°C).  Grease a cookie sheet and place a piece of parchment paper down (the greased side helps the parchment adhere to the cookie sheet).

In medium bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, oregano, basil, pepper and salt.

In small bowl, whisk eggs and garlic with a fork.  Add to dry ingredients and combine well.

Squeeze as much moisture as possible out of the grated zucchini and onion with your hands.  (I use a food processor to grate my vegetables)  Add to egg mixture; stir well to combine.  Stir in the grated Monterey Jack cheese.

Form tablespoonfuls of zucchini mixture and place on parchment paper.  Form flat ovals, spaced about 1-inch (2.5 cm) apart. Place a piece of jalapeno in the center of some of them. Bake 10 minutes, flip them and bake another 10 minutes, or until golden on both sides.  Leave in the oven until the oven is cool for the crispiest, cracker-like snack results.  However, they are great without drying them out further; I actually think I prefer them without making them too dry. As they cool they get crispier even without drying them out further – just not as crispy as they would be.  I love them spread with my Healthy Butter (spreadable) - CLICK for the recipe.

Yield:  6 servings (makes 36)
1 serving (6 each)
210.8 calories
13.4 g protein
14.6 g fat
0.6 g fiber
5.4 g net carbs

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Friday, May 13, 2016

ITALIAN HERB BAKED MEATBALLS WITH SUNDRIED TOMATOES



ITALIAN HERB BAKED MEATBALLS WITH SUN-DRIED TOMATOES

Fantastic herb-flavored meatballs – so tasty! And, they look pretty too – pretty enough to eat!  No need for any kind of filler for these either.

2 lbs ground beef (0.9 kg)
1/cup Parmesan cheese (75 mL)
1/cup water (60 mL)
1 egg, lightly beaten
2 tsp crushed garlic (10 mL)
1 tsp dried parsley (5 mL)
3/4  tsp salt (3 mL)
1/tsp dried basil (2 mL)
1/tsp black pepper (2 mL)
30 pieces of Sun-Dried Tomatoes
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 375°F (190°C).  Lightly grease a cookie sheet.

In large bowl, place ground beef and Parmesan cheese.  In medium bowl, combine water, egg, garlic, parsley, salt, basil and black pepper.  Add to beef and combine well.  Form 30 meatballs (use a 2tbsp (30 mL) cookie scoop if you have one).  Roll into balls (can wet hands slightly) and place on prepared cookie sheet.  Bake 20 minutes.  Place a piece of sun-dried tomato on each meatball and cover with a bit of grated Mozzarella cheese.  Place back in the oven just to melt the cheese.

Yield:  30 meatballs
1 meatball
81.0 calories
7.5 g protein
6.1 g fat
0.0 g fiber
1.4 g net carbs

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LEMON CURD CHEESECAKE




LEMON CURD CHEESECAKE

A gorgeous cheesecake with a lot of flavor!  I used Bitter Oranges or Seville oranges, which taste just like lemons, believe it or not.  We have these fruits growing on several trees in our garden.  However, regular lemons would be even nicer than the ones I used!  When we have a bountiful crop of those, I always think of desserts that I can make and my husband wants the juice for his drinks!  I jealously guard the last few lemons of the crop!  One of the reasons I like them is that they are less acidic than regular lemons, so I tolerate them better.

Crust:
2/cup Gluten-Free Bake Mix 2 (CLICK)  (150 mL)
2/cup ground almonds (150 mL)
1/cup butter, melted (75 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
Filling:
32 oz regular cream cheese (1 kg)
5 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
1/cup erythritol, OR xylitol* (125 mL)
1/cup whipping cream (75 mL)
1/cup lemon juice (75 mL)
1 tbsp oat flour, optional (15 mL)
1 tbsp lemon peel (15 mL)
21/tsp vanilla extract (12 mL)
10 drops yellow food coloring, optional
Lemon Curd:
3 large egg yolks
1/4 cup lemon juice, (50 mL)
  freshly squeezed (1-2 lemons)
Liquid sweetener to equal 6 tbsp sugar (90 mL)
4 tbsp unsalted butter (50 mL)

Preheat the oven to 325°F (160°C). 

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds, melted butter and sweetener.  Press into 8-inch (20 cm) springform pan (can use a bigger pan, but cheesecake will not be quite as high).  Bake crust 10 minutes.

Filling:  In food processor, process cream cheese.  Add eggs one at a time while processing.  Add liquid sweetener, erythritol, OR xylitol, whipping cream, lemon juice, oat flour, lemon peel, vanilla extract and yellow food coloring, if using.  Process until smooth.  Pour over prepared crust.  Bake 55 to 65 minutes, or until firm around the edges and it produces only a slight jiggle in the center, when spring form pan is gently moved.  Check cheesecake after 50 minutes.

Lemon Curd:  In double boiler, combine egg yolks, lemon juice and sweetener.  Cook until mixture is fairly thick.  Remove from heat and stir in butter, one tablespoon (15 mL) at a time, until smooth.  Pour over cooled cheesecake.  Cover surface with plastic wrap (touching the curd) to prevent a skin from forming.  Refrigerate.

Helpful Hint:  Please note that xylitol is deadly for animals, especially dogs.

Yield:  16 servings
1 serving
345.6 calories
10.0 g protein
32.1 g fat
0.5 g fiber
4.4 g net carbs

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Tuesday, May 10, 2016

CHICKEN, MUSHROOMS AND BACON SKILLET DISH

For some reason, the sauce is not as visible in this photo.  It is underneath.



Made a on a previous occasion - photographed without the avocado addition.  You can see how creamy it is when the sauce is brought to the top of the dish.


CHICKEN, MUSHROOMS AND BACON SKILLET DISH

Chock-full of mushrooms with bacon bits scattered throughout and topped with delicious avocado and  chopped Roma tomatoes.  Lovely served with plenty of sour cream. Use butter or olive oil if you don’t have bacon fat – i.e. if you’re skipping the bacon in this recipe.

4 slices bacon, cooked (reserve bacon fat)
1 lb mushrooms, sliced (0.45 kg)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL) 
3-4 cups diced cooked chicken (750 mL-1 L)
1 tsp Montreal Chicken Seasoning® (5 mL)
2 oz regular cream cheese (60 g)
1 cup whipping cream (250 mL)
1/cup chicken stock, OR water (60 mL)
  (note:  if using chicken stock, reduce chicken seasoning by half or more)
1 avocado, peeled, seeded and chopped
1/cup chopped tomato (125 mL)

In large frying pan in 1 tbsp (15 mL) bacon fat over medium heat cook mushrooms until turning brown.  While cooking, season with salt and black pepper.  Set aside in large bowl with chopped, cooked bacon.

In same frying pan in 1 tbsp (15 mL) bacon fat, stir-fry chicken until heated.  While cooking sprinkle with Montreal Chicken Seasoning®. Add to mushrooms.

In frying pan combine cream cheese, whipping cream and chicken stock, OR water.  Bring to the boil while whisking.  Stir in chicken, bacon and mushroom mixture and cook briefly.  Sprinkle chopped avocado and tomato over the top.

Yield:  6 servings
1 serving
399.6 calories
27.8 g protein
28.9 g fat
2.1 g fiber
6.6 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: