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

Tuesday, October 30, 2012

CREAMY FRENCH DRESSING




CREAMY FRENCH DRESSING
Better than store-bought French dressing, in my family’s opinion.  There is something so satisfying about making one's own salad dressing and family and friends invariably appreciate the trouble you went to in making it.  Commercial salad dressings are normally high in sodium and almost always contain soy bean oil and other undesirable ingredients.

2/cup onion wedges (150 mL)
Liquid sucralose to equal 1/cup (125 mL)
  SPLENDA® Granular
1/cup Low-Carb Ketchup (125 mL)
1/cup mayonnaise (125 mL)
1/cup white vinegar (60 mL)
1/tsp white pepper (1 mL)
1/tsp salt (0.5 mL)
1 cup olive oil (250 mL)

In blender, combine onion wedges, liquid sucralose, OR SPLENDA® Granular, low-Carb ketchup, mayonnaise, vinegar, white pepper and salt.  Blend.  Slowly add olive oil through lid, while whipping on lower speed, until well blended.

Helpful Hints:  This dressing should last 3 weeks or more in the refrigerator in a sterile jam jar.  You may use the Ketchup on page 54 of Low-Carbing Among Friends, Volume-1. If you need less dressing, halve the recipe.

Yield: 3 cups (750 mL)
1 tbsp (15 mL) per serving
59.2 calories
0.1 g protein
6.3 g fat
0.4 g net carbs

Monday, October 29, 2012

CHICKEN STUFFED WITH BACON, ONIONS AND CHEDDAR AND COVERED IN GRAVY



CHICKEN STUFFED WITH BACON, ONIONS AND CHEDDAR AND COVERED IN GRAVY
This recipe (our Sunday lunch) may sound complicated from the title but it is actually so simple and quite quick to assemble.  We enjoyed this as a Sunday dinner alongside Eggplant Bruschetta, page___ and Chayote Squash with Bacon, page 44, Low-Carbing Among Friends, Volume-1.  Creamed Faux Mashed Potatoes, page 50 LCAF’s vol-1 would have been another good addition. Believe it or not, cauliflower is expensive in the tropics and quite small in size - they are mostly imported as well.  That is sad!  Click on the photos on my blog to see nice, big photos! :-)

2 tbsp olive oil (30 mL)
1 cup, thinly sliced onion (250 mL)
4 slices bacon
2/cup shredded Cheddar cheese, (150 mL)
  OR Fontina cheese
3 lbs chicken breasts, four large (1.4 kg)
Seasoning salt, to taste
1 cup Chicken Stock, page 56
  Low-Carbing Among Friends, Volume-2
1 tbsp arrowroot starch, OR (15 mL)
  corn starch
1/cup white wine (75 mL)
1/2 tsp dried rosemary (2 mL)

In nonstick skillet, in olive oil over medium heat, cook onion (thinly sliced and chopped smaller) until golden brown.  Set aside in small bowl to cool.

In same skillet, cook bacon over medium heat and set bacon aside to cool.  Reserve bacon fat in skillet.  Add Cheddar, OR Fontina cheese to cooled onions.

Slice chicken breasts horizontally along the long edge nearly to the opposite side.   Open butterfly-style and fill with about 1/4 cup (60 mL) of the onion-cheese mixture per breast.  Using one slice of bacon per breast, cut it up and add to the stuffing.  Fold over to close.

Sprinkle top side of chicken breast lightly with your favorite seasoning salt.  Place all 4 stuffed chicken breasts in skillet with bacon fat (add more olive oil if necessary) and cook over medium heat 5 minutes.  Carefully turn them, sprinkle with seasoning salt and cook another 5 minutes on the other side.

Meanwhile in medium bowl, combine Chicken Stock, page 56, Low-Carbing Among Friends, Volume-2 and arrowroot starch, OR corn starch.  Use a wire whisk to combine well.  Pour into another skillet and bring to a boil.  Pour in white wine and add rosemary.  Bring to a boil again.  Pour over chicken breasts and cook another 4 or 5 minutes, covered, or until tender.

Yield:  4 servings
1 serving
250.5 calories
33.7 g protein
7.9 g fat
5.5 g net carbs 

Hazelnut Chocolate Bundt Cake 2


Pumpkin Cream Puffs


A Cheesy Loaf of Bread


More Halloween History


Halloween History


Review of the Joy of Gluten-Free Sugar-Free Baking


Halloween Funny #5


Halloween Funny #4

Halloween Funny #3


Halloween Funny #2


Halloween Funny #1


5 Factors Affecting Your Metabolism


Mini Lemon Bundt Cakes


Halloween Fun Ideas and Super-Healthy Brownies


Peanut Butter Cookie Dough Dip


Cut to the Chase


Yummy Halloween Ideas


Thursday, October 25, 2012

PEANUT BUTTER COOKIE DOUGH DIP




PEANUT BUTTER COOKIE DOUGH DIP
This delightfully-tasty cookie dough dip has many uses.  Freshly made it makes a wonderful dip and refrigerated, it makes a wonderful spread for crackers (my cinnamon cookie crackers).  I can imagine this spread sandwiched between two plain cookies.  It is also really wonderful spread in my crepe recipe.  This is addictive, so peanut butter lovers beware....this treat takes it to a whole new level!

4 oz regular cream cheese, softened (125 g)
1/2 cup creamy peanut butter (125 mL)
  (sugar-free)
1/4 cup butter, softened (60 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
3 tbsp powdered erythritol (45 mL)
1 tsp molasses, optional (5 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup sugar-free chocolate chips (125 mL)

In food processor, process cream cheese.  Add peanut butter and butter; process.  Add liquid sweetener, erythritol, molasses, if using and vanilla extract; process until well combined.  Stir in chocolate chips.

Serve with Cinnamon Cookie Crackers, page 98, Low-Carbing Among Friends, Volume-2.

Helpful Hints:  If your peanut butter is quite a salty-tasting brand, then use unsalted butter or half unsalted and half salted butter.  My hubby actually liked it a bit more on the salty side as he likes salty and sweet combinations.  Without the chocolate chips, this mixture would make a fantastic frosting!

Yield: 26 servings
1 tbsp (15 mL) per serving
59.0 calories
1.5 g protein
5.5 g fat
0.9 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Wednesday, October 24, 2012

Taco Pumpkin Seeds


Delicata Squash Fries


Greek Yogurt Creme Brulee


Meatball Sub


Slow Cooker Recipes


White Chili with Turkey Sausage


Alaska Grizzly Bear Notice


Pound Cake with Cranberry Sauce


Butternut Squash Cakes


Monday, October 22, 2012

BUTTERNUT SQUASH CAKES




BUTTERNUT SQUASH CAKES
When I made these I was not prepared for just how tasty they would be.  They are so substantial-tasting and carby-tasting that you will not miss potato or other starch on your dinner plate.  I will be making these forever and a day!  They are best fresh, but I actually like them cold as well.

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

2 tbsp olive oil (30 mL)
1 cup chopped onion (250 mL)
2 tsp curry powder (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
4 cups peeled, grated butternut squash,* (1 L)
  OR similar yellow squash
2 eggs, fork beaten
2/cup Gluten-Free Bake Mix, page___ (150 mL)
1/4 cup olive oil (60 mL)
Sour cream (optional)

In nonstick frying pan, in olive oil and over medium heat, cook onion until soft and translucent.  Stir in curry powder, ground cumin, salt and pepper.

To prepare butternut squash see helpful hints.  Place grated butternut squash in large bowl.  Stir in cooked onion-and-spice mixture.  Stir in eggs well.  Stir in Gluten-Free-Bake Mix, page___ until well combined.  Form 10 patties or cakes.

In nonstick frying pan, in 2 tbsp (30 mL) olive oil over medium heat cook until golden brown underneath, flip carefully using spatula and spoon or fork to stabilize.  Flatten squash cakes with back of spatula and continue to cook another 2 minutes or until golden brown on the other side.  Serve immediate with sour cream, if desired.


Yield: 10 squash cakes

1 squash cake
135.2 calories
2.4 g protein
11.2 g fat
6.2 g net carbs

Helpful Hints: *To peel the butternut squash, cut off the top and bottom ends, then halve lengthwise. Use a large spoon to scrape out the seeds and fibers. Place cut side down and cut off the outer skin with a sharp knife. One of the major hurdles to preparing winter squash, such as butternut, is cutting it in half. You can always use a heavy chef’s knife or a cleaver and exert some pressure. An easier method is to partially bake the whole squash until it is soft enough to yield more easily to a knife. Place the squash in a 350°F (180°C) oven for 10 minutes. Remove the squash and cut as directed and then grate it in a food processor using the grating assembly.  (Keep in mind, I'm guessing this would work to help cut the squash more easily. Just hoping the squash inside does not cook soft - doubt it in such a short time).  I worked with the raw squash, peeled it and then grated it in my food processor.  Cutting the peel off is tricky, so be careful.  Cut away from yourself.)

HERE IS A GREAT LINK FOR HOW TO CUT A BUTTERNUT SQUASH WITHOUT INJURY: http://kitchen-parade-veggieventure.blogspot.com/2009/11/how-to-cut-butternut-squash.html  She recommends nuking the whole squash for 3 minutes.

Carrot Cake Pancakes


Roasted Butternut Squash and Cauliflower Casserole


Doro Watt - a Traditional Ethiopian Dish


Almond Raspberry Jam Muffins


Classic Peanut Butter Cookies with Chocolate Drizzle


Saturday, October 20, 2012

CLASSIC PEANUT BUTTER COOKIES WITH CHOCOLATE DRIZZLE




CLASSIC PEANUT BUTTER COOKIES WITH CHOCOLATE DRIZZLE
Almond butter may be used instead of peanut butter.  This is a classic peanut butter cookie recipe using my gluten-free bake mix to make it low-carb and gluten-free.  I personally have several friends (some with diabetes) and many acquaintances who love my gluten-free bake mix (it can be used in your favorite recipes instead of unhealthy white flour.  Even Dr. Davis of Wheat Belly admitted in his book that a little oat flour would be okay.  Oat flour reduces cholesterol and if you are interested here are the benefits of my gluten-free bake mix) and have lost weight using it.  I also lose weight using it.  Sure, I do incorporate eating only 2 meals a day (IFing) when dieting, but I can still indulge in these cookies and see weight loss for the week.  My carb level is not induction-style and while dieting it is more like 50 to 80 grams of carbohydrate a day.  Everyone is different!  We do what we  know works for us.  Because my thyroid (have well-controlled Hashimoto's thyroiditis) needs some carbs to work properly (i.e. convert T4 to T3 efficiently), I keep that in mind and do moderate low-carbing.  I know Carolyn Ketchum (who incidentally has diabetes - very well controlled through diet and exercise) also does moderate low-carbing at around 80 to 100 grams of carbohydrate a day.  I think Ginny Larsen who also has diabetes keeps her carbs much lower (probably mild ketosis), but guess what?  She mentioned on her blog that she weighs about 10 lbs less than she weighed on her wedding day when she was a young woman!  That to me is amazing!  However, all of that said, my bake mix keeps baking really low-carb and you can easily incorporate it into a 30  to 50 grams of carbohydrate a day regime.  It is not for Induction.  That said, some people should only have desserts once a month or so as they tend to overdo things and that shoots weight loss in the foot.  Still, it is great to know those delightful recipes are just waiting there for that special occasion and that dessert is not completely off-limits all the time.  We can have our cake and eat it too!  Maria, Carolyn and I especially tend to indulge in dessert way more often than most people, but they are healthy desserts and as Carolyn mentioned, why should she not have one of her healthy muffins or scones for breakfast with a cup of coffee?  As she mentioned - "It is as healthy as anything else she would put into her mouth."  That said, some of you may think sucralose that I use is unhealthy - then use what you think is healthy and enjoy!  Here is some stuff on Splenda safety again and here for those who are skeptical.

1/cup butter, softened (125 mL)
1/cup natural, smooth peanut butter (125 mL)
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2  tsp molasses (2 mL)
13/cups Gluten-Free Bake Mix, page___ (425 mL)
1/2  tsp baking soda (2 mL)
1/2  tsp baking powder (2 mL)
1/8  tsp salt (0.5 mL)
Chocolate Drizzle:
1 oz unsweetened baking chocolate (30 g)
2 tbsp unsalted butter (30 mL)
2 tbsp whipping cream (30 mL)
Liquid sucralose to equal 1/ cup SPLENDA® Granular (125 mL)
2 tbsp powdered erythritol (30 mL)
1/2  tsp vanilla extract (2 mL)

In food processor with sharp blade or in bowl with electric mixer, process butter and peanut butter until smooth.  Add liquid sucralose, OR SPLENDA® Granular, erythritol, egg, vanilla extract and molasses; process. In medium bowl, combine Gluten-Free Bake Mix, page­­­___, baking soda, baking powder and salt.  Add to peanut butter mixture and process on low speed until a dough ball forms. 

Form 1-inch (2.5 cm) balls.  Place on greased cookie sheets.  Leave about an inch (2.5 cm) of space between cookies. Flatten cookies with fork in crisscross fashion.  Bake on lowest shelf in 375°F (190°C) oven 9 minutes, or until bottoms are lightly browned.  Allow to cool on cookie sheets. 

Chocolate Drizzle:  In small bowl, place chocolate; pour boiling water over chocolate and let sit a few minutes.  Pour off water and pour boiling water over it again until chocolate tests soft to point of knife.  In small bowl, melt butter in microwave oven. Whisk in cream, liquid sucralose, OR SPLENDA® Granular, erythritol and vanilla extract. Whisk in chocolate. Microwave 10 to 15 seconds until liquefied. Use teaspoon to drizzle chocolate over cookies.  Allow chocolate to set.  Keep at room temperature in sealed tin or in refrigerator or freezer in sealed plastic container.

Yield:  36 cookies
1 cookie
70.4 calories
1.8 g protein
6.2 g fat
1.7 g net carbs

Friday, October 19, 2012

Overnight Caramel Sauce


Poutine


Jennifer's Waffles



High Carb Diet Leads to Alzheimers


Chocolate and Peanut Butter Swirl Cheesecake


Blackberry Sage Frozen Yogurt


Pumpkin Cookie Balls


Low-Carb "Apple" Crisp


Homemade Condensed Milk and Magic Cookie Bars


Red Velvet Cake