Sunday, January 27, 2013
PUFFY BAKED OMELET
A useful recipe to feed a crowd! This omelet served with spicy, chunky salsa has a distinct Mexican flavor. Spicy Salsa has been scientifically proven to raise the metabolism, as does drinking ice cold water! In this photo, it's obvious that I halved this recipe. I have company and made it for our company, but was running out of eggs, so halved the recipe. This makes a tasty change of pace. I added some fruit salad as our tropical fruits are a treat for our Canadian friends. They cannot get over how inexpensive the tropical fruits are over here. However, North American-type fruits are more expensive over here than abroad. Our strawberries are very small in comparison to what I was used to and I can no longer justify buying tons of apricots, peaches and cherries. Apples are still cheap.
2/3 cup sour cream (150 mL)
2 tbsp whipping cream (30 mL)
2 tbsp water (30 mL)
1 tsp salt (5 mL)
1/4 cup chopped green onions, OR (60 mL)
1 cup Cheddar cheese (250 mL)
Preheat oven to 325°F (160°C). In blender, blend eggs, sour cream, whipping cream, water and salt. Liberally spray 9 x 13-inch (23 x 33 cm) glass baking dish with nonstick cooking spray. Pour omelet mixture into baking dish. Stir in green onions, OR jalapenos. Sprinkle Cheddar cheese overall. Bake 30 minutes, or until set. Serve with salsa, if desired.
Friday, January 25, 2013
DELICIOUS MEXICAN DIP
The best! Everyone raves about this dip when I serve it. I have found that using spreadable cream cheese is even better in this recipe. Super Bowl Appetizer Ideas galore can be found at this link or this one for perusing a delicious-looking photo index of many snack food ideas.
4 oz spreadable cream cheese (125 g)
11/4 cups grated Cheddar cheese (300 mL)
1/3 cup sour cream (75 mL)
1/4 cup medium-hot Salsa (50 mL)
1 garlic clove, crushed
3 tbsp finely chopped chives (45 mL)
In food processor with sharp blade or in blender, process cream cheese, until smooth. Add cheddar cheese, sour cream, half of Salsa and garlic; process. In small bowl, combine processed cheese mixture, remaining Salsa and chives. Cover with plastic wrap and refrigerate until ready to serve. Serve cold or microwave on high power 30 seconds. Serve with assorted vegetables or sliced cucumbers and/or low-carb crackers (and Tortilla chips for those not following a low-carbohydrate diet).
Helpful Hint: Finely chopped green onions may be used instead of chives.
Yield: 2 cups (500 mL)
1 tsp (5 mL) per serving
0.4 g protein
0.7 g fat
0.2 g carbs
Thursday, January 24, 2013
I love my English Muffin recipe - simple, quick and tasty!
TOASTED ENGLISH MUFFIN
I love this crispy English Muffin recipe. It is a take off of the one minute muffin (made with flax meal) on Lowcarfriends.com, but some of them have a sponge-like texture and this one does not. This recipe was born the day I opened my refrigerator and found nothing to spread my homemade Strawberry Jam on. Try it – you will feel like you are cheating without a conscience. We love it. This is a bland English muffin just like the original and just like the original, it has holes in it. One way I make my man happy is to provide a means for spreading his beloved butter. I think butter might be his favorite food group, no kidding. LOL
For other great Low-Carb, Gluten-Free recipes by the team & me:
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1/8 tsp salt (0.5 mL)
1/4 tsp baking powder (1 mL)
2 tbsp shredded Monterey Jack (30 mL)
In cereal bowl, beat egg and salt with fork. Add Gluten-Free Bake Mix and baking powder. Whisk in well with fork. Stir in Monterey Jack cheese until well combined.
Nuke 1 minute and 10 seconds. Immediately loosen sides and invert muffin. Using a good, serrated bread knife, slice horizontally in two. Set an ordinary toaster to the last setting and toast. If desired, toast it one more time after that as well (maybe not for the full length of time - depends).
Helpful Hints: The muffin should be dry when inverted; i.e. no wet, soft spots in the center. My microwave oven is a Panasonic Inverter, 1200 watts. Your timing may differ quite a lot depending on the strength or wattage of your microwave oven. This bread-like muffin may be used toasted for a variety of sandwiches. What is neat about this recipe is that it is ready in a jiffy. It doesn’t come more convenient than that!
It is bland like an English muffin (have you ever had one not toasted?), therefore, great toasted and buttered with sugar-free preserves or a little honey and shredded cheese to go with a cup of tea or coffee any time of day. Yummy!
Yield: 1 serving
1 whole English Muffin (2 halves)
13.1 g protein
16.0 g fat
5.2 g net carbs
Sunday, January 20, 2013
CREAM CHEESE CAKE BARS
Dense, rich, moist cake bars that are great alongside a cup of tea or coffee. This recipe is the result of a fan writing to me about her husband's favorite dessert. She wanted me to recreate a low-carb version. The first time I made it, it contained gluten, and now I've made it again with my gluten-free bake mix, however, using the option of gelatin instead of xanthan gum, which I find many people are rather suspicious of, or they simply do not tolerate it well. Click here to find my Splendid Gluten Free Bake Mix 2 using gelatin. I like using the gelatin option these days (it is a little less effective than the xanthan gum in keeping the product from being crumbly, but still very good and the health benefits of gelatin have totally sold me into using it more often). I tend to have very weak nails and since using gelatin they are "as hard as nails"... lol Good side effect besides the many other benefits of gelatin such as a good effect on connective tissue in the body and thus reducing pain. Imagine it can even make you look a bit younger - geesh as we get older, most of us would welcome that! I haven't finished reading this article, but do check it out, it looks promising on detailing some of the benefits of gelatin. I need to get into the kitchen and cook as I still have company here until the end of the month.
8 oz light cream cheese (250 g)
4 oz butter, softened (125 g)
Liquid sucralose to equal 11/4 cups (300 mL)
1/4 cup granulated erythritol (60 mL)
1/4 cup whipping cream (60 mL)
33/8 tsp unflavored gelatin (16.5 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix 2, (560 mL)
Bake Mix, page___
21/2 tsp baking powder (12 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1 cup sugar-free chocolate chips (250 mL)
In food processor or in bowl with electric mixer, process cream cheese until smooth. Add butter; process. Add liquid sucralose, OR SPLENDA® Granular, erythritol, whipping cream, gelatin, eggs and vanilla extract; process. Allow gelatin to soften 10 minutes.
In large bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt. Add to cream cheese mixture; process until combined. Stir in chocolate chips. Fill two greased 8 x 4 x 3-inch (1.5 L) parchment-lined (grease pan first to help parchment adhere) loaf pans. Bake in 350°F (180°C) oven 40 to 50 minutes, or until cake tester comes out clean.
Allow to cool on wire rack. Remove loaves and cut each loaf into 8 thick slices and cut down the center of each slice to make 16 bars per loaf or cut each loaf into 12 still generous slices. Frost with Betty Crocker Frosting, page___, if desired.
Helpful Hints: These fudgy cake bars are not meant to rise very much – just high enough to make substantial, cakey bars.
Yield: 24 or 32 bars
3.5/2.6 g protein
13.1/9.8 g fat
3.0/2.3 g net carbs
Wednesday, January 16, 2013
Most of us low-carbers enjoy strawberries and blueberries, but did you realize just how good they are for you? Just make sure to wash the fruit very well. I am on vacation and sitting outside enjoying the dry heat of this particular part of our country and trying to catch up on some blogging. Ironically, strawberries and blueberries are not plentiful here in South America and they are expensive. I will be home shortly with our company from Canada who leave in 2 weeks time.
"For all the women who are worried about their heart health, here's good news. Consumption of a minimum of three or more servings of strawberries and blueberries a week might reduce heart attack threats by a whopping one-third.
Researchers have found that blueberries and strawberries have high levels of flavonoids also found in grapes, blackberries, eggplant and other vegetables. However, what sets strawberries and blueberries apart is the presence of anthocyanins, a particular subdivision of flavonoids. This anthocyanin could help in dilating the artery and reduce the build up of a wax-like substance called plaque, thus reducing the threat of heart attack."
Read more at Counsel and Heal.
In addition, eating these healthful and low-carb fruits are linked to better brain health as we age. Read more at End the Trend Now.