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

Wednesday, February 27, 2013

SOUR CREAM CHOCOLATE CHIP BARS





 SOUR CREAM CHOCOLATE CHIP BARS
Such a quick and easy treat.  I used cinnamon in the base, but I think my husband would prefer it plain, as the cinnamon can overpower the chocolate flavor in these fudgy bars.  I liked them with cinnamon very well, but I'm adding that note just in case you're hoping for more of the chocolate flavor to shine through.  You can just as easily break up a chocolate bar or two for the chips - such as Lindt 70% or Chocoperfection bars.  LC Foods makes chocolate buttons that are sweetened with erythritol only and apparently no aftertaste....that sounds like a breakthrough.  You could chop them into bits for chocolate chips.  Lily's chocolate chips are also made with erythritol.

I'm really enjoying this bake mix but the part I like the most is that it's easy, the baking tastes and looks very close to the real thing, plus there is not too much fiber in the bake mix, which both my husband and I are sensitive to, let alone other people I want to serve my goodies to on occasion.  I have tried bake mixes from companies that are very high in fiber and I do not appreciate the bathroom time after the fairly short-lived enjoyment of delicious, baked goodies.  The same goes for all those stupid maltitol and sorbitol products on the store shelves.  I wish manufacturers would eat their own products!!  LOL  Anyway, hopping off the little soapbox and off to get some other things done in my day.  

NOTE:  This recipe is in Low-Carbing Among Friends, Volume 5, page 153.

12/3  cups Gluten-Free Bake Mix 2, (400 mL)
11/2 tsp baking powder (7 mL)
1 tsp baking soda (5 mL)
1 tsp ground cinnamon, optional (5 mL)
1/8 tsp salt (1 mL)
2 eggs
6 tbsp butter, softened (90 mL)
Liquid sucralose (OR use liquid stevia) to equal 3/cup (175 mL)
  equivalent
1/4 cup granulated erythritol (60 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
1 cup sour cream (250 mL)
1 cup sugar-free chocolate chips (NEW! Very popular) (250 mL)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda, cinnamon (if using) and salt.

In food processor, process eggs.  Add butter, liquid sweetener, erythritol, gelatin and vanilla extract; process about 3 minutes and allow to sit for 5 minutes or so for the gelatin to soften.  Add in Bake Mix mixture and sour cream alternately and process until incorporated.  Spread evenly in 9 x 13-inch (23 cm x 33 cm) casserole dish.  Sprinkle chocolate chips over top of batter and bake 30 to 35 minutes or until a tester inserted in center comes out clean.  Allow to cool completely and then cut into bars.

Yield:  36 bars
1 bar
76.0 calories
1.6 g protein
5.9 g fat
1.6 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! 


Awaken 30 Plus Egg-Free and Grain-Free Breakfasts


Pork Chile Verde


Battered Fried Fish


Age is only a number...


The First Five Days


White Chocolate, Macadamia and Caramel Cheesecake Cups


Chicken Sausage Sweet Potato Hash


Tuesday, February 26, 2013

BATTERED FRIED FISH



BATTERED FRIED FISH
Here is a quick and easy fish dish, as long as you already have my bake mix on hand.  My hubby loves this.  I used prefrozen Swai fillets (similar to catfish apparently) but you can use any white fish fillets that you prefer and which are readily available.  We live in a country where fish and seafood is so abundant.  9 times out of 10 when we go to a restaurant for a meal, I choose fish or seafood.  This is an easy and delicious way to increase healthy Omega-3's in our diet as we mostly overdo the Omega-6's.  Even my new, very picky daughter-in-law (when it comes to food) liked this.  I had a lot of practice with picky eaters when the boys were growing up.  I often had to make several options in order to keep everyone happy and satisfied.  To this day my eldest son won't eat any salad and my youngest son won't eat peas or eggplant.  My eldest son has never been a big fan of desserts or chocolate (this one I cannot understand), but he will eat apple anything and for special occasions, he loves it when I make apple pies from my first cookbook, Splendid Desserts, one that was published when I was only 35 years of age.  Little did I know at the time that I'd just carved a career for myself that was not always an easy one, albeit an enjoyable one.

2 lbs fish fillets (0.9 kg)
1/3 cup Gluten-Free Bake Mix 1,  OR  Gluten-Free Bake Mix 2 (75 mL)
(you could possibly use almond flour, mixed with a tbsp of coconut flour instead)
3 tbsp Parmesan cheese (45 mL)
1/2 tsp Italian herbal seasoning (2 mL)
1/8 tsp seasoning salt (1 mL)
1/8 tsp black pepper (1 mL)
1/8 tsp paprika (1 mL)
3 eggs
1 tbsp water (15 mL)
Olive oil for frying
Lemon wedges (optional)

Wash fish fillets under running cold water and pat dry with paper towels.  On dinner plate combine Gluten-Free Bake Mix, page___, Parmesan cheese, Italian herbal seasoning, seasoning salt, black pepper and paprika.  In medium bowl, beat eggs with water.

Dip fish fillets in “Flour” mixture first and then in egg wash, allowing excess egg to drip back into the bowl.  In large frying pan in hot olive oil, fry fillets over medium heat 5 minutes on the one side, turn and cook 4 to 5 minutes more, or until done.  Serve with lemon wedges, if desired.

Yield: 6 servings
1 serving 
224.6 calories
31.9 g protein
9.0 g fat
1.7 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! 

Chocolate Raspberry Thumbprints


Baking results with new bake mix idea


Recipes that use Leftovers


May your Friday be filled with...


Shopping with your Husband is like...


Homemade Frangelico


Chile Colorado


How Times Change!


Why is Gall Bladder Surgery so prevalent


Saturday, February 23, 2013

GLUTEN-FREE BAKE MIX USING GELATIN AND LATEST BAKING RESULTS

I've been very happy with the results I am getting in my baking using the Splendid Gluten-Free Bake Mix and gelatin instead of xanthan gum to prevent crumbly outcomes.  Gelatin is so good for one (this is a good link for info on gelatin with more embedded links) and besides I've always had a bit of a query regarding xanthan gum as too much of it affects my tummy. It's great for me personally to have this healthy alternative.  It doesn't mean that those who love my original Gluten-Free Bake Mix using xanthan gum cannot continue to use it. I believe I do give instructions for that scenario - you would just use the same amount of bake mix but you'd need an extra egg, except for cookies.  Lately, I'm not baking a great deal as I have a bit of weight to lose, but the little I have done using the gelatin (I'll share a few more recipes that I have space banked with you as time goes on) has been very successful, I'm so happy to say.

I love using the gelatin as it is healthy and my nails are so much stronger, plus you only have to visit Dana Carpender's blog and do a search for gelatin articles and you can see she loves the stuff!  Here is one of Dana's articles - very interesting!  You can buy gelatin at Netrition.com which is where I get mine from.   One of the advantages to using gelatin is that you don't need to add extra eggs when substituting the bake mix for white flour in your own recipes.  I always thought it was due to the coconut flour that an extra egg was required, but it seems it was rather due to the xanthan gum.  Read the instructions for using gelatin along with the newer bake mix idea and you'll see what I mean.

My Banana Loaf in Low-Carbing Among Friends, Volume 1 was very popular and so I decided to make the recipe, but make 12 muffins instead of a loaf with the batter and use gelatin, of course.  It was a success.  I find that when one refrigerates the baked goods that they will get much denser, so either nuking it briefly or setting out at room temperature the night before or an hour or two before eating it, makes the texture fluffier. Using gelatin keeps the baked product from becoming crumbly and falling apart.

BANANA MUFFINS  - RECIPE OVER HERE (nowadays I suggest using an extra egg, but if my recipe is already tried and true, don't worry about.)   Leave out xanthan gum and use 1 tsp unflavored gelatin added to the wet ingredients (mix in and allow to sit for 5 minutes or so).  Add chocolate chips and/or raisins snipped in half, if desired to the muffin batter.  8.6 g carbs for one, so more carby than the loaf which is 5.7 g carbs per slice.  This is more of a maintenance-style recipe or for those who do moderate low-carbing.  Great recipe for children or teenagers who are on a lower carb diet, but not super low.

CARROT ZUCCHINI LOAF (FIND THE RECIPE HERE - USE 1 TSP UNFLAVORED GELATIN INSTEAD OF XANTHAN GUM.  ADD TO THE WET INGREDIENTS AND MIX WELL.  LET IT SIT FOR 5 MINUTES BEFORE ADDING THE DRY INGREDIENTS.)



Vicki Allwardt who said this about my Carrot Zucchini Loaf using the xanthan gum:

"Carrot Cake and frosting rated a 10 from my hubby!  I think you could market this..."

said this:

"Jennifer, I made your carrot cake with the new gelatin added bake mix and it was awesome again.  Very moist and held shape.  I used part coconut oil and part olive oil.  It's great."

Here is a photo of Vicki's Loaf that she sent me via email.



Brownie Cheesecake


Tuscan Chicken Soup


You cannot trust people who....


Another reason to Eat Low-carb


Thursday, February 21, 2013

Bacon Shortage


Sriracha Chicken Thighs


Trying to Drum up the Will to Exercise


Cherry Pie


Most Important Meal of the Day


Spinach Artichoke Dip


Walnut Oil Mayonnaise


Flourless Chocolate Cake


Pepperoni Pizza Stuffed Peppers


Bacon and Candy Comparison


Chocolate Lava Cake


Happy Valentine's Day Funny


Tuesday, February 19, 2013

ANOTHER REASON TO EAT LOW-CARB


Check out this article for what causes tooth decay.   By the way I don't buy it re the mouth wash comment.  That's good stuff and helps keep the gums healthy and prevents some root canals, I think.  My husband had problems with his gums until he started using mouth wash and if one gets sore gums, nothing heals it faster than mouth wash.  Anyway, just our opinion, but open to other ideas.

Clearly they recommend eating low-carb.

Sunday, February 17, 2013

WONDERFUL WAYS WITH BROCCOLI AND EGGPLANT


ROASTED BROCCOLI
Here is a simple recipe and one I use quite a lot, not just for broccoli, but for other vegetables as well and often I roast a medley of vegetables like eggplant, sweet potatoes, onion, cauliflower, etc.  What could be easier?  Surrounding the broccoli is breaded eggplant (dip in egg wash and then in my bake mix.) Fry in good, nonsick pan in light-tasting olive oil.  One of the easiest recipes for broccoli is to boil or steam until tender, sprinkle with seasoning salt and toss.  Place slices of tasty cheese such as Swiss or Provolone, or Cheddar cheese on the warm broccoli and it will melt into gooey cheesy goodness.  What could be easier than that?  Broccoli has to be one of the healthiest veggies we can consume on a regular basis.  I have Hashimoto's Thyroiditis (although mostly in remission - see my thyroid story for more details) and basically we're told not to eat broccoli, cabbage or cauliflower and probably kale and spinach too - unless it is cooked - as they are goitrogens and not great for thyroid function if one's thyroid is in any way compromised.

1 large head broccoli
1/3 cup light-tasting olive oil (75 mL)
1 tsp seasoning salt (5 mL)
1/2 tsp paprika (2 mL) 
  
Preheat oven to 425°F (220°C).  Cut broccoli into florets and discard the rest.  Place broccoli in large bowl.  In small bowl, whisk together olive oil, seasoning salt and paprika.  Pour over broccoli and toss well.  Spread broccoli on cookie sheet.  Roast 15 minutes.  Remove cookie sheet from oven and turn the broccoli.  Place back in oven for another 10 minutes or until done.  Serve immediately.

Helpful Hint:  I use Hy’s®  Seasoning salt available in Canada. It’s important to choose a tasty seasoning salt as it will affect the outcome.

Yield: 6 servings
1 serving 
118.6 calories
1.4 g protein
12.1 g fat
1.3 g net carbs

EGGPLANT PARMIGIANA - I made extra eggplant and made my eggplant parmigiana (see photo below) - made it in two square glass dishes instead of in the usual 9 x 13-inch (2 L) casserole dish that I normally use. CHECK THE RECIPE OUT OVER HERE

EGGPLANT BRUSCHETTA - FIND THE RECIPE HERE






BROCCOLI WITH SESAME AND GINGER
Tasty broccoli side dish.  Broccoli is so good for one and prevents stomach ulcers, which seem to be more prevalent in the tropics.  

1 tbsp olive oil, PLUS (15 mL)
  1 tsp olive oil (5 mL)
1 lb broccoli florets (500 g)
1 tbsp minced garlic (15 mL)
1 tbsp minced ginger (15 mL)
1/2 tsp seasoning salt, OR to taste (2 mL)
1/cup chicken stock (125 mL)
1 tbsp sesame seeds, toasted (15 mL)

In large frying pan in 1 tbsp (15 mL) olive oil, over medium heat, stir fry broccoli 1 minute.  Clear a space on one side of the pan and add the remaining olive oil and the garlic and ginger.  Saute 1 minute and stir into the broccoli.  Sprinkle with seasoning salt.  Add chicken stock and continue to cook until liquid has reduced to approximately 2 tbsp (30 mL) and broccoli is still firm, but can be pierced with a fork.  Sprinkle with sesame seeds and serve.

Yield: 4 servings
1 serving 
94.5 calories
4.7 g protein
6.2 g fat
4.5 g net carbs