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

Saturday, August 31, 2013

CHICKEN WITH MUSHROOMS



CHICKEN WITH MUSHROOMS
Here’s a simple supper that is high on taste. Here is something else to make with fresh mushrooms.  This does not look super-fancy, but it is very tasty.  Ginny Larsen has a post on her blog this week with quite a number of tasty-looking side dishes. Do check it out for fun! It's true that side dishes can really make or break a meal sometimes. Our carbs are good carbs and they come from veggies and lower-carb fruits. Honestly, as much as I like desserts, I do need to eat real food to feel happy with my WOE. Thought I'd share this tonight.  Hope everyone is having a great weekend! 

1/cup olive oil (60 mL)
4 large chicken breasts
Seasoning salt, to taste
2 cups sliced, fresh mushrooms (500 mL)
1 tsp crushed garlic (5 mL)
1/tsp seasoning salt (1 mL)
3/cup water (175 mL)
1 tsp dried parsley (5 mL)

In nonstick frying pan in 2 tbsp (30 mL) olive oil over medium high heat, sear chicken breasts 3 minutes on both sides.  Sprinkle lightly with seasoning salt on both sides while cooking.  Set aside.

To frying pan add remaining olive oil, mushrooms and garlic.  Toss mushrooms to coat with oil.  Cover and cook over medium heat until juices release.  Uncover and continue to cook until the mushrooms are brown. Sprinkle mushrooms with 1/4 tsp (1 mL) seasoning salt. Add water and parsley.  Add chicken breasts.  Cover and continue to cook 8 to 12 minutes, or until chicken is cooked through.  Check at 8 minutes to prevent overcooking the chicken.

Variation:  Chicken and Mushrooms in White Wine: Instead of water, use 1/cup (125 mL) dry white wine and add 1/cup (125 mL) chicken stock.  Reduce liquid to desired amount once chicken has been removed from the pan.  (1.9 g carbs)

Yield:  4 servings
1 serving
259.8 calories
28.1 g protein
15.1 g fat

1.5 g net carbs

Thursday, August 29, 2013

MUSHROOM MOZZARELLA BAKE






MUSHROOM MOZZARELLA BAKE
Very tasty, scalloped, fresh mushrooms!  I was able to find them at a good price!  Yay! This is one of my eldest son, Daniel’s favorite dishes.  Mushrooms are normally quite expensive here. However, I was excited to find them at a good price this week and bought 2 containers.  I'll make something with chicken breasts tomorrow with the rest.  Asparagus still remains sooo expensive - about $8 a lb here - too much!  Even cauliflower for a large to medium head could cost up to $8.  It's awful, so when I find my fave veggies on sale, I can't help but buy them. The other veggies in the photo on the dinner plate are Butternut Squash Cakes (use any yellow squash) and Sweet Onion Pepper Stir Fry.  If you have not tried the latter way of cooking peppers and onions, I highly recommend it!  Although DH prefers them plain and somewhat crunchy, I really like them done that way.

1 lb fresh mushrooms, sliced (0.454 kg)
3 tbsp butter (45 mL)
3/tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/tsp black pepper (1 mL)
3/cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening.  Keep cooking until water evaporates. Remove lid of pan.  Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper.  Allow to simmer over low heat until whipping cream reduces a bit.  This can happen extremely fast.  Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted.  

Yield:  6 servings
1 serving
127.3 calories
4.6 g protein
11.0 g fat
3.1 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 

Saturday, August 24, 2013

PLAIN CHEESE SCONES



PLAIN CHEESE SCONES (see variation)

I was fooling around with my cheese biscuit recipe and came up with some great scones!!  I just finished a tea date with my hubby enjoying warm scones, spread with Healthy Butter and sugarless jam.  We nuked the 2-day old scones 30 seconds for 2 scones.  The cheese inside the scone gets all molten and it tastes absolutely fabulous!  I was so satiated after 2 scones.  Yep, repeated the process - more tea and more scones!  ;)  Hope some of you enjoy them as well.

MOZZARELLA CHEESE BISCUITS

These are super!  You will feel like you’re cheating! 

2 cups Gluten-Free Bake Mix 2, (500 mL)
  page___
21/2 tsp baking powder (12 mL)
1/2  tsp granulated garlic (2 mL)
1/4  tsp dried basil (1 mL)
1/4  tsp dried parsley (1 mL)
1/4  tsp salt (1 mL)
11/2  cups grated Mozzarella, OR (375 mL)
  Cheddar cheese
3 eggs, fork beaten
1/2  cup whipping cream (125 mL)
2 tbsp olive oil (30 mL)

In medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder, garlic powder, basil, parsley and salt.  Stir in Mozzarella, OR Cheddar cheese.  In small bowl, combine eggs, whipping cream and olive oil.  Stir into dry ingredients until moistened and well combined. 

Drop batter by approximately 3 tablespoonful (45 mL) mounds onto greased cookie sheet, spaced about 1 inches (2.5 cm) apart to allow for spreading.  Bake in 375°F (190°C) oven 20 to 25 minutes, or until golden brown and completely brown and crispy underneath.  Serve warm with butter.  Nuke them in the microwave oven briefly, if necessary.

Variation:  Plain Cheese Biscuits:  Use 1 tbsp (15 mL) sugar substitute and 1/2 tsp (2 mL) vanilla extract.  Omit garlic, basil and dried parsley.  These scone-like biscuits may be served warmed (nuke them, if necessary) with butter (I use my Healthy Butter {find the recipe in Low-Carbing Among Friends, Vol. 2, page 84) and sugarless jam}.  They are for breakfast for teatime.  (2.9 g carbs)

Plain Cheese Scones:  Use only 2 to 3 tbsp (30-45 mL) whipping cream.  To the wet ingredients, add liquid sweetener to equal 4 tsp (20 mL) sugar and 1/2 tsp (2 mL) vanilla.  Omit garlic, basil and dried parsley. Remember to add the salt. Process cheese into batter for 12 scones, 11 scones otherwise. Nuke scones that have been refrigerated briefly and serve warm.  (4.3/5.0 g carbs)

Red Lobster® Biscuits:  Use Cheddar cheese instead and be pleasantly surprised! (4.1 g carbs)

Yield:  12 biscuits
1 biscuit
96.3 calories
2.3 g protein
8.3 g fat
3.1 g net carbs


Wednesday, August 21, 2013

SAUSAGE GRAVY AND BISCUITS



SAUSAGE GRAVY AND BISCUITS

So satisfying that you won’t be hungry for hours!  Maybe this is the ultimate in comfort food for breakfast!  I think it's perhaps a very American thing, because I only became familiar with it when visiting with American friends in Great Falls, Montana.  My DH gave it a thumbs up and said it was very tasty...and he ate it all and wasn't hungry for a long time.  The white sauce is very tasty and is different to the white flour thickened white sauce one normally finds with this type of recipe, which would make the meal far too carby for most of us.  This white sauce also forms the base of my cheese sauce for my Veggie Au Gratin Casserole.

3 bratwurst sausages (8 oz), OR (250 g)
  sausages of choice
2 tbsp olive oil (30 mL)
4 oz spreadable cream cheese (125 g)
3 tbsp butter (45 mL)
1/3 cup Low-Carb Milk, page___ (75 mL)
1/4 tsp black pepper, OR to taste (1 mL)
  
Remove casings from sausages.  Place in food processor and pulse until sausage is crumbled.  In nonstick frying pan, cook sausage over medium heat in olive oil until browned and fully cooked. 


In nonstick frying pan, combine cream cheese, butter, Low-Carb Milk and black pepper.  Stir until the sauce thickens.  Stir sauce into cooked sausage crumbles and heat gently until well combined and heated through.  Serve over split Mozzarella Cheese Biscuits.  I popped them in the toaster first, but I think it is more authentic not to toast the biscuits?

Yield: 3 servings
1 serving with biscuit
469.0 calories
14.4 g protein
40.6 g fat
6.7 g net carbs

AVOCADO AND EGG SALAD



AVOCADO AND EGG SALAD

Adding avocado makes ordinary egg salad so much more nutritious and interesting!  Did you know avocados contain plenty of lutein (81 micrograms of lutein per ounce of avocado) which helps prevent macular degeneration, fairly common in elderly people?  This is one way to enjoy your salad and ensure healthy eyes. Oh, and by the way, soft egg yolks also contain a lot of lutein.  Don't cook your eggs too hard.  Another fact about avocadoes - did you know they contain more potassium than bananas?  That's rather amazing as whenever anyone thinks of having more potassium, besides popping a tablet, many people reach for a banana, which is too high in sugars for a lot of people.


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 California avocadoes, peeled and pitted
1/4  cup mayonnaise (60 mL)
1/2  tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
4 hard-boiled eggs, peeled and chopped
1/4  cup chopped red pepper, OR tomato (60 mL)



On dinner plate, mash avocadoes.  Place in medium bowl.  Add mayonnaise, salt and pepper; mix well.  Stir in chopped hard-boiled eggs and red pepper.

Yield:  4 servings
1 serving
330.9 calories
8.3 g protein
31.1 g fat
4.9 g net carbs

CHICKEN A LA KING SERVED OVER BISCUITS





CHICKEN A LA KING

Serve over Mozzarella Cheese Biscuits. This is an old favorite and comfort food for sure!  I served it with a simple avocado and egg salad.  Some people are gourmet cooks but I can never describe myself as one. I cook very simply and because I live far away from the city, I prefer using dried herbs to fresh herbs, besides when I have fresh herbs in the fridge, I feel such pressure to make something with them. LOL  Anyway, that's just me, so you'll find my recipes are typically short, not complicated, and therefore, not difficult and most likely you will also have the ingredients on hand in your pantry.  For me, when I see a gourmet-style recipe with ingredients I've barely heard of, let alone tasted, I don't go there.  I think it's plain laziness on my part, but I'm used to cooking the way I do. Don't get me wrong if somehow I'm blessed enough to eat a gourmet meal, I'm usually blown away by how wonderful it is.  I remember Paris and my 46th birthday...fondly!!  Now when it comes to baking, I like to experiment and forge a new path where possible - that's where I like to play!  However, these days I don't do nearly as much of that as I used to. 

1/cup light olive oil, divided (60 mL)
2 cups sliced, fresh mushrooms (500 mL)
1/cup chopped onion (125 mL)
Seasoning salt, to taste
4 large chicken breasts (2.2 lbs), cut (1 kg)
  into bite-size pieces
Seasoning salt, to taste
2/cup heavy cream (150 mL)
2 oz spreadable cream cheese, OR (60 g)
  regular
2 tsp instant chicken stock mix (15 mL)
1/tsp salt, OR to taste (2 mL)
1/8  tsp white pepper (0.5 mL)
2 tsp cornstarch (10 mL)

In electric frying pan or large skillet, melt 2 tbsp (30 mL) olive oil and stir-fry mushrooms and onion until browned.  Sprinkle with seasoning salt, to taste.  Set aside.  In remaining oil, cook chicken (sprinkle with seasoning salt) until turning white but not yet fully cooked.  Add mushrooms and onions, cream, cream cheese, instant chicken stock mix, salt and white pepper.  Bring to the boil.  Take some of liquid from pan, place in small bowl and dissolve cornstarch in it. Reduce heat slightly and simmer until sauce thickens.  Serve over Mozzarella Cheese Biscuits,.

Variation:  Chicken A La King Casserole:  Pour chicken mixture into 9 x 13-inch (23 x 33 cm) glass baking dish.  Cover with large dollops, approximately 3 tbsp (45 mL) Mozzarella Cheese Biscuit batter over entire casserole. 

Bake in 350°F (180°C) oven 20 minutes, or until biscuit topping is golden brown.

Yield:  4/6 servings
1 serving without biscuit
271.2/406.8 calories
19.1/28.6 g protein
20.0/30.1g fat
3.0/4.4 g net carbs

Tuesday, August 20, 2013

MOZZARELLA CHEESE BISCUITS






MOZZARELLA CHEESE BISCUITS
These are super!  You will feel like you’re cheating! My husband could not stop raving about these.  Within 24 hours all the biscuits were eaten between the two of us!  I also made Chicken A La King (click here) and served it on these biscuits as well as Sausage Gravy on biscuits (click here).  I'll share those recipes shortly.  I was very happy with these delicious biscuits.  If you prefer a Red Lobster®-Style biscuit, then use Cheddar cheese.  Even the savory biscuits are great with my Healthy Butter and sugarless jam.

Here is the surprise.  I forgot to add the gelatin in the recipe considering I used the Gluten-Free Bake Mix without xanthan gum.  There was no crumbly outcome (my guess is there are enough eggs in the recipe and the cheese probably helps as well).  

Jaebea Schreiber said: I love Jennifer's Cheesy biscuits so much that I wanted to make a loaf of bread out of the recipe so I doubled it, baked it in a small loaf pan (8 x 4 inches) at 350 for an hour and it came out so good!! Rose up tall just like bread. I got 18 slices @ about 4.2 net carbs per slice. Had a bacon cheeseburger tonight on 2 grilled slices. It was HEAVEN!!  Also great with butter and jam.

2 cups Gluten-Free Bake Mix 3 (Click for the recipe) (500 mL)
21/2 tsp baking powder (12 mL)
1/2  tsp garlic powder (2 mL)
1/4  tsp dried basil (1 mL)
1/4  tsp dried parsley (1 mL)
1/4  tsp salt (1 mL)
11/2  cups grated Mozzarella, OR (375 mL)
  Cheddar cheese
3 eggs, fork beaten
1/2  cup whipping cream (125 mL)
2 tbsp olive oil (30 mL)

In medium bowl, combine Gluten-Free Bake Mix 3, baking powder, garlic powder, basil, parsley and salt.  Stir in Mozzarella, OR Cheddar cheese.  In small bowl, whisk eggs, whipping cream and olive oil.  Stir into dry ingredients until moistened and well combined. 

Drop batter by approximately 3 tablespoonful (45 mL) mounds onto greased cookie sheet, spaced about 1 inches (2.5 cm) apart to allow for spreading.  Bake in 375°F (190°C) oven 20 to 25 minutes, or until golden brown and completely brown and crispy underneath.  Serve warm with butter.

Helpful Hint:  If using a food processor and processing all ingredients, including cheese, yield will be 14 biscuits, and the cheese is then imperceptible.


Yield:  12 biscuits
1 biscuit
96.3 calories
2.3 g protein
8.3 g fat

3.1 g net carbs

Variation:  Plain Cheese Biscuits:  To wet ingredients, add liquid sweetener to equal 2 tsp (10 mL) sugar and 1/2 tsp (2 mL) vanilla extract.  Omit garlic, basil and dried parsley.  (4.8/4.1 g carbs)



Plain Cheese Scones:  Use only 2 tbsp (30 mL) whipping cream.  To the wet ingredients, add liquid sweetener to equal 4 tsp (20 mL) sugar and 1/2 tsp (2 mL) vanilla extract.  Omit garlic, basil and dried parsley. Remember to add the salt. Process cheese into batter. Nuke scones that have been refrigerated briefly and serve warm.  Yield:  12 scones. (4.3 g carbs)

Red Lobster®-like Biscuits:  Use Cheddar cheese instead. Garlic Butter:  In small bowl, combine 1/4 cup (60 mL) melted butter and 1/2 tsp (2 mL) garlic powder or granulated garlic (slightly coarser).  Brush over tops of baked, hot biscuits and serve immediately.  (4.8/4.1 g 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! 

Saturday, August 17, 2013

ALMOND-CRUSTED PORK WITH HONEY ROASTED BARBECUE SAUCE



ALMOND-CRUSTED PORK WITH HONEY ROASTED BARBECUE SAUCE
Yummy!  This was delicious and a little different to what I usually make.  You may groan when you see that I use a homemade Hamburger Bun.  You may use 2 slices of any low-carb bread of your choice, however, when you've made the buns you have half the recipe for another meal, so look at it that way!  My DH loves those buns and uses them as bread often.  Actually he prefers them toasted or made into a type of French toast, by frying in the pan in the fat leftover from bacon. You can use spreadable cream cheese instead of regular cream cheese (cheaper!). I used Lisa Marshall's delicious Honey Roasted Barbecue Sauce from volume 1 of Low-Carbing Among Friends. 


3 lbs pork tenderloin (1.4 kg)
1 cup coarse low-carb bread crumbs, (250 mL)
  (use one toasted Hamburger Bun)
2/3  cup sliced almonds (150 mL)
1/4  cup Parmesan cheese (60 mL)
2 tbsp Gluten-FreeBake Mix 1, (30 mL)
  OR Bake Mix 2
1 tsp garlic powder (5 mL)
1/2  tsp salt (2 mL)
1/4  tsp black pepper (1 mL)
2 large egg whites, beaten

Preheat oven to 425°F (220°C).  Place wire rack on baking sheet and spray with nonstick cooking spray.  Slice tenderloin into 1/2-inch (1.3 cm) thick slices.

To food processor, add toasted hamburger bun.  Pulse to make crumbs.  Add sliced almonds, Parmesan cheese, Gluten-Free Bake Mix 1 OR Gluten-Free Bake Mix 2, garlic powder, salt and pepper.  Pulse until almonds are coarsely chopped.  Place mixture on a dinner plate.


Dip pork pieces in egg white and coat top side of pork with “breading.”  Place pork on wire rack, uncoated side on the bottom.  Bake 10 minutes.  Turn pork pieces, brush with egg white and sprinkle each piece with more “breading.”  Bake another 6 to 10 minutes, or until pork is cooked through.  Serve with Lisa’s Honey Roasted Barbecue Sauce.

Yield:  8 servings
1 serving without sauce
411.6 calories
40.2 g protein
25.8 g fat
2.2 g net carbs

Thursday, August 15, 2013

CHEWY COCONUT CHOCOLATE CHIP COOKIES


CHEWY COCONUT CHOCOLATE CHIP COOKIES
My daughter-in-law, Yara, loved these cookies.  These are large cookies and one is usually enough to satisfy a sweet tooth.  When I first started baking many years ago, cookies were not my forte, but today it's so easy with my Gluten-Free bake mix.  It takes the guess work out of things when subbing for white flour.  I don't bake nearly as much as I used to in the "olden days", but I still enjoy it.  I sometimes think I bake less nowadays because the weather is almost always warm.  Baking was something I loved to do in the winter in Canada.  I tend to focus more on regular meals these days, but I still have a sweet tooth that needs to be satisfied from time to time.

11/2 cups Gluten-FreeBake Mix 3 (375 mL)
1/2  tsp baking soda (2 mL)
1/8  tsp salt (0.5 mL)
1/2  cup butter, softened (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/3  cup granulated erythritol (75 mL)
1 tsp vanilla extract (5 mL)
1 cup unsweetened, desiccated coconut (250 mL)
1 cup sugar-free chocolate chips (250 mL)

Preheat oven to 350°F (180°C). In large bowl, combine Gluten-Free Bake Mix 3, baking soda and salt.

In food processor, process butter.  Add egg, liquid sweetener, erythritol and vanilla extract.  Process until smooth.  Add dry ingredients and process until well combined.  Stir in coconut and chocolate chips.

Using cookie scoop {4 tsp (20 mL)}, place mounds of dough on greased cookie sheets.  Leave enough room between cookies as these cookies will spread.  Bake 12 minutes, or until browned underneath and around the edges.  Allow cookies to cool completely on cookie sheet.  Transfer cookies to a plate with a spatula or leave on cookie sheet and freeze cookies until firm.  Keep cookies in airtight container in the refrigerator or freezer, depending on your preference.

Helpful Hints:  Right out of the oven, these cookies are fragile as there is no xanthan gum or gelatin in the recipe.  Allow to cool completely on cookie sheets and follow directions.

Yield:  18 cookies
1 cookie
172.0 calories
2.6 g protein
14.1 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!

Sunday, August 11, 2013

VEGGIE-AND-BACON STUFFED PORK TENDERLOIN

Before going in the oven.


After cooking in the oven.



VEGGIE-AND-BACON STUFFED PORK TENDERLOIN

What a yummy presentation this meat entrée makes.  It’s great cold as well by the way.  Lately I've been very busy working on volume 4 of Low-Carbing Among Friends.  I always take it very seriously, so sometimes my blogging and Facebook posts suffer as a result.  I have a few posts backed up, so will share them as the month progresses.  Pork is often overlooked as a meat alternative at dinner time, but think of how much we love bacon!  There are many ways to prepare pork to make it interesting.  I enjoy pork tenderloin on the barbecue as well.  Just be certain to cook it well enough but not too much either.  An instant-read thermometer is handy for checking the internal temperature of not just pork, but chicken as well - both should be properly cooked. 


2 lbs pork tenderloin, (0.9 kg)
  (usually 2 pieces)
1 tbsp olive oil (15 mL)
Seasoning salt, to taste
1 cup breadcrumbs, optional (250 mL)
  (use one Hamburger bun)
2 cups canned, sliced mushrooms (500 mL)
1 cup shredded Cheddar cheese (250 mL)
1/4 cup chopped red pepper, cooked (60 mL)
1/4 cup chopped onion, cooked (60 mL)
4 slices bacon, cooked and crumbled
  (reserve bacon fat)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)

Preheat oven to 425°F (220°C).  Carefully slice the pork tenderloins open lengthwise, butterfly-style (not all the way through to the other edge, so that it opens like a book). In nonstick skillet, in olive oil over medium high heat, sear pork tenderloins until browned on both sides.  Remove to meat cutting board.  Open tenderloins and pound flatter.  Sprinkle top and bottom of tenderloin liberally with seasoning salt.

If using breadcrumbs, place hamburger bun in food processor and process on medium speed until soft crumbs form.

In medium bowl, combine breadcrumbs (if using), mushrooms, Cheddar cheese, cooked red pepper and onions, bacon, salt and pepper. Toss several times to combine well.  Open each tenderloin along the fold and fill with mushroom mixture. Carefully close pork over the filling.


Place stuffed tenderloins in 9 x 13-inch (23 x 33 cm) casserole dish and pour reserved bacon fat over meat.  Bake approximately 25 to 30 minutes (basting halfway through baking time with juices in pan), or until instant-read thermometer reads 155°F (68°C).  Smaller pieces of pork tenderloin will be cooked sooner.  Keep that in mind.  Check internal temperature of pork after 20 minutes.

Yield:  4 servings
1 serving
373.2 calories
59.8 g protein
12.4 g fat
1.9 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! 

Tuesday, August 6, 2013

LEMON PINEAPPLE ICE CREAM



LEMON PINEAPPLE ICE CREAM
This refreshing ice cream remains scoopable for almost a week. The key is in the whipping cream that I use.  Keep egg whites and add a couple of eggs to it to make scrambled eggs. Ice cream is actually a great dessert for low-carbers.  Most ice creams are easy to make low-carb, because they are already high in fat.  We just need to replace the sugar with our favorite low-carb sweeteners.

8 egg yolks
Liquid sweetener to equal 1 cup (250 mL)
  sugar
1/2  cup fresh lemon juice (125 mL)
1/cup powdered erythritol (75 mL)
2 tbsp butter (30 mL)
2 tsp pineapple extract (10 mL)
2 cups whipping cream, (750 mL)
  (the kind that sits on a shelf in a carton)
1 cup half and half (125 mL)

In double boiler, combine egg yolks, liquid sweetener, lemon juice, erythritol and butter.  Over medium heat, bring water to a simmer and beat the mixture frequently until it thickens, about 10 minutes.  Remove from heat and allow to cool a couple of minutes.  Stir in pineapple extract, cream and half and half.  Refrigerate overnight.  Before placing in the ice cream maker, blend smoothly in a blender or food processor to remove any lumps.

Variation:  Lemon Ice Cream:  Use 1 tsp (5 mL) lemon extract.  This ice cream is not real tart.  You can add more lemon juice up to 3/4 cup (175 mL), if desired.

(5.1 g carbs)

Yield:  8 servings
1 serving
309.8 calories
5.0 g protein
30.1 g fat
5.5 g carbs

Sunday, August 4, 2013

BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK TENDERLOIN

Before going into the oven:



 Out of the oven:


Sliced and on the dinner plate:


BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK TENDERLOIN
What a beautiful presentation this meat entrée makes.  It’s great cold as well.  The sides pictured on the dinner plate are Eggplant Parmigiana and Vegetable Au Gratin Casserole without the topping.  Sometimes I just sprinkle Parmesan cheese and extra Monterey Jack cheese over the top instead.  It is less fuss when it is just for my hubby and I.  I was cuddling in so nicely this morning and then my computer made that noise...you know the one where it tells you someone is trying to chat to you or has replied to a Facebook post.  Waah...so I'm up early now!  

This recipe is in Volume 4 of Low-Carbing Among Friends.

2 lbs pork tenderloin, (0.9 kg)
  (usually 2 pieces)
1 tbsp olive oil (15 mL)
Seasoning salt, to taste
11/2 cups cooked broccoli florets (375 mL)
1 cup grated Monterey Jack cheese (250 mL)
1.5 oz Swiss cheese slices, broken up (45 g)
1/4 tsp salt (1 mL)
8 slices bacon, cooked and crumbled
Bacon fat for drizzling over pork

Preheat oven to 425°F (220°C).  Carefully slice the pork tenderloins open lengthwise, butterfly-style (not all the way through to the other edge). In nonstick skillet, in olive oil over medium high heat, sear pork tenderloins until browned on both sides.  Remove to meat cutting board.  Open tenderloins and pound flatter. Close and sprinkle liberally with seasoning salt on both sides, top and bottom.

In medium bowl, combine broccoli, Monterey Jack, Swiss cheese and salt.  Open each tenderloin along the fold and fill with broccoli mixture. Carefully close pork over the filling.

On bacon rack in microwave oven, cook bacon (covered with paper towel) until cooked but still pliable. Reserve bacon fat. Wrap each tenderloin in 4 pieces of bacon.

Place stuffed, bacon-wrapped tenderloins in 9 x 13-inch (23 x 33 cm) casserole dish and pour reserved bacon fat over meat.  Bake approximately 25 to 30 minutes (basting half way with juices in pan), or until instant read thermometer reads 155°F (68°C).  Smaller pieces of pork tenderloin will be cooked sooner.  Keep that in mind.  Check internal temperature of pork after 20 minutes.

Yield:  4 servings
1 serving
631.6 calories
70.6 g protein
35.6 g fat
2.8 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!