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

Friday, May 30, 2014

BLUEBERRY CHEESECAKE





BLUEBERRY CHEESECAKE
The blueberry sauce is chock-full of blueberries and covers a rich, creamy cheesecake.  Don’t worry about cracks or using a water bath, as in this instance, the blueberry sauce covers all and is actually lovely as the cracks will hold the sauce in place better.  This was a lovely cheesecake.  Cheesecakes are a low-carber's best friend.  It's the ultimate dessert for us.  Sweetening it is no problem.  Making a lovely crust is no problem.  Using high fat ingredients...again, no problem!  It's just a super dessert for low-carbers and it is one we can shine at, because people on higher carb diets are more aware of fat (and they should be), so they tend to use lower fat ingredients, which are not quite as good in a cheesecake.

Crust:
1 cup Gluten-Free Bake Mix (250 mL)
1/cup vanilla whey protein (60 mL)
1 tbsp powdered erythritol (15 ml)
6 tbsp butter, melted (90 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 mL)
Filling:
3, 8-oz blocks of cream cheese, softened (750 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
3 large eggs
1/cup sour cream (125 mL)
1/cup granulated erythritol (75 mL)
1 tbsp lemon juice (15 mL)
Blueberry Sauce:
3 cups blueberries (750 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
2 tbsp powdered erythritol (30 mL)
1/tsp cornstarch (1 mL)

Preheat oven to 325°F (160°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix, vanilla whey protein and erythritol.  In small bowl, combing melted butter and liquid sweeter.  Stir into dry ingredients.  Press into 8-inch (20 cm) nonstick springform pan.  Bake 10 minutes.

Filling:  In food processor, with metal blade in place, process cream cheese.  Add liquid sweetener, eggs, sour cream, erythritol and lemon juice; process.  Pour over prepared crust.  Bake about 45 minutes, or until center is set, but still jiggly.  Allow to cool 20 minutes.  Run a paring knife around edge; allow to cool completely.  Cover with blueberry sauce and chill overnight.

Blueberry Sauce:  In large pot, place blueberries over low medium heat.  Cook until juices release.  Add sweeteners.  Remove some of liquid from pot and stir in cornstarch.  Add back to pot and cook until sufficiently thickened.

Yield:  12 to 16 servings
1 serving
360.9/270.7 calories
11.2/8.4 g protein
31.2/23.4 g fat
8.3/6.2 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
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Tuesday, May 27, 2014

MANGO YOGURT SHAKE


MANGO YOGURT SHAKE

Yes, you can have mangoes in moderation.  I love them!  I think they are like the peaches of the tropics.  That said, this shake is great with firm, yellow peaches or canned peaches (rinse if in sugary juice) as well, so take your pick.  You could even use frozen strawberries, if desired.  It's quite a flexible yogurt shake.  I think Greek Yogurt would be special in this recipe.

1 cup frozen mango pieces, OR (250 mL)
  peach pieces
2 cups thick, plain yogurt (250 mL)
Liquid sweetener, to taste
1/cup ice blocks (125 mL)

In blender, combine yogurt, mango, OR peach pieces (may have to slightly thaw or nuke to remove from container in freezer), liquid sweetener, to taste, and ice blocks.  Blend well until smooth.  Serve immediately.

Helpful Hint:  I find I have to nuke the frozen mango pieces slightly to get them out of their container.  They need to still be frozen though, so don't over-nuke them.

Yield: 31/2 cups (750 mL)
1/cup Mango/Peach
65.3/60.2 calories
3.1/3.2 g protein
2.4/2.3 g fat
4.9/4.5 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
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Thursday, May 22, 2014

"BREADING" FOR MEAT, CHICKEN, FISH AND VEGETABLES

FISH: SWAI


PORK CHOPS



CHICKEN BREASTS (schnitzel-style)


CHICKEN BREASTS


“BREADING” FOR MEAT, CHICKEN, FISH AND VEGETABLES
If you have made the “Bread” Crumbs, you are ready to roll.  Of course, if you prefer, you can simply use 3/4  cup (175 mL) of the Gluten-Free Bake Mix and omit the coconut flour. I honestly don't miss bread crumbs anymore.  The only thing I need to do is figure out if almond meal will also produce good bread crumbs (would be cheaper using homemade almond meal!).  I don't see why not.  I need to try that out soon.  I keep saying that, but will soon!  If anyone beats me to it, let me know your findings.  I would appreciate it, as would my readers, I am sure.

2/cup “Bread” Crumbs* (150 mL)  OR see below use the Gluten-Free Bake Mix OR simply use ground almonds
1/cup Parmesan cheese (125 mL)
2 tbsp coconut flour (30 mL)
3/tsp salt, OR to taste (may need less for vegetables) (3 mL)
1/tsp Italian seasoning (2 mL)
1/4  tsp black pepper (1 mL)
3 eggs
1 tbsp water (15 mL)

In medium bowl, combine “Bread” Crumbs, Parmesan cheese, coconut flour, salt, Italian seasoning and black pepper.  Spread out on a dinner plate or place in a medium-large container.

In another small bowl, whisk eggs and water with a fork.  Dip meat, chicken, fish or vegetables in the egg wash first and then spoon the “Breading” over all.  In a large, nonstick frying pan, fry “breaded” food items in bacon fat or light-tasting olive oil.

Helpful Hint:  *If desired, use 3/cup (175 mL) Gluten-Free Bake Mix instead of the “Bread” Crumbs and omit the coconut flour.


Yield:  1 whole dry batch
1 batch
720.3 calories
39.0 g protein
54.1 g fat

14.6 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
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Tuesday, May 20, 2014

CHICKEN MUSHROOM BAKE





CHICKEN MUSHROOM BAKE
My hubby really enjoyed this chicken casserole and so did I.  This is comfort food at its best.  You have to try it to believe me.  The topping was so delicious with this...it took it over the top!  We often buy roast chickens at the equivalent of Costco over here (called Price Smart), since it's cheaper than even buying and roasting it ourselves in the oven, although that would not be a bad idea sometimes, as home-roasted chicken is often nicer than store-bought.  As a result, I have become lazy about it and only roast turkeys.  Sometimes I have a chicken sitting in the fridge and it doesn't appeal to eat it just like that, so that's when it is nice to have a casserole or two to turn to.  Someone is bound to ask me...in the background is Turmeric Roasted Eggplant.  It's delicious and a great way to consume turmeric, a powerful anti-inflammatory spice.

Some people don't like mushrooms.  Here were my thoughts on substitutes on Facebook in reply to someone: For homemade mushroom soups - just blend the mushrooms in in a blender or simply leave them out and rely on seasonings. How about sliced zucchini or broccoli or I read somewhere that some people use tofu chunks. Sounds weird though, hey? Cooked sliced Japanese eggplant is another idea, but if he doesn't like mushrooms, he might not like eggplant either. Or make a different casserole with sauteed sliced peppers (all different colors) and onion - just make sure they are cooked soft enough. Even celery cooked soft with onions would be good.

I was so chuffed when a lady on Facebook said this about the casserole: "I cannot say enough about this recipe! Wow! It is hands down the best low carb dish that I have ever made! And I have had some great dishes.... Thank you!!"

4 cups diced chicken, from a rotisserie chicken (1 L)
1 tbsp bacon fat (15 mL)
1 lb mushrooms, sliced (0.453 kg)
Condensed Cream of Mushroom Soup (Click for the recipe)
8 oz sour cream (250 g)
3/cup grated Monterey Jack cheese (175 mL)
“Bread” Crumb Topping:
3/cup “Bread” Crumbs (175 mL) (in a pinch use the homemade Gluten-Free Bake Mix, or ground almonds or ground almonds mixed with a titch of coconut flour - it will still be wonderful.)
1/cup Parmesan cheese (60 mL)
3 tbsp butter, melted (45 mL)

Preheat oven to 375°F (190°C).

In nonstick frying pan, in hot bacon fat, toss mushrooms to coat.  Place lid on pan and cook until moisture evaporates. 

In large bowl, combine chicken and mushrooms. 

Prepare Condensed Cream of Mushroom Soup, but leave out the mushrooms.  Stir in sour cream.   Add to chicken and mushrooms, along with Monterey Jack cheese.  Stir to combine well.

In 9 x 13-inch (23 x 33 cm) glass baking dish, spread chicken mixture.  Sprinkle with “Bread” Crumb Topping and bake 20 to 25 minutes, until bubbly.

“Bread” Crumb Topping:  In medium bowl, combine “Bread” Crumbs, Parmesan cheese and butter.  The crumbs should be moist, so add more melted butter, if necessary.


Yield:  6 servings
1 serving
525.1 calories
33.2 g protein
40.2 g fat

7.5 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: 

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Sunday, May 18, 2014

APRICOT ORANGE ICE CREAM


APRICOT ORANGE ICE CREAM
This ice cream has a delightful orange flavor.  The apricot flavor is much more subtle than the orange but together the flavors mingle nicely.  The apricot orange ice cream is between the texture of creamy ice cream and a sorbet; very pleasant indeed. This ice cream should remain scoopable for at least a couple of days.  It has something to do with the cream I use:  HERE (I use something similar where I live).  I cannot normally justify buying fresh cream over here.  First of all, it costs a fortune - like $10 for 1 pint (2 cups) and second of all, it goes bad very quickly, even when refrigerated immediately.  It might not be as big a deal these days as I had my refrigerator fixed recently and it runs a bit colder nowadays.  I have not put it to the test yet. 

81/2 oz can apricots, drained (241 g)
2 cups chilled whipping cream (750 mL)
  (the kind that sits on the shelf)  
1 cup half and half (or half cream, half water)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 tbsp powdered erythritol (30 mL)
1 tsp orange extract (5 mL)
1/tsp apricot extract, optional* (1 mL)
1/tsp xanthan gum, optional (1 mL)

In blender, blend apricots.  Add cream, sweetener, powdered erythritol, orange extract and xanthan gum.  Place in ice cream maker and follow manufacturer’s directions. Place in a deep container, seal and freeze.

Helpful Hint:  I was able to find this extract, but it is unusual, and I actually did not use it in this ice cream.  I think it might have boosted the apricot flavor in this ice cream.

Yield:  12 servings
1 serving
154.8 calories
1.7 g protein
14.8 g fat
4.0 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
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Wednesday, May 14, 2014

CHICKEN CURRY



CHICKEN CURRY

I often used to make this chicken curry (our son, Jonathan, loved it!).

Did you know 1/4 cup of cooked brown rice equals about 10 grams of carbohydrate? A little of the real thing can go a long way.  You can add brown rice, wild rice or cooked quinoa to cauli-rice if you are able to handle the extra carbs. I like to make a Chinese-style stir-fried cauli-rice and it really is good - totally denatured and does not taste like cauliflower. I used different vegetables in the curry in the photo than in the recipe, so be creative and use what you have on hand.

8 chicken breast halves, cut into bite-sized pieces, OR
  use a rotisserie chicken
1/4 cup olive oil (50 mL)
1 tsp salt (5 mL)
1/4 tsp black pepper (1 mL)
2 garlic cloves, crushed
2 tbsp olive oil (25 mL)
1/2 cup chopped onion (125 mL)
1 green pepper, chopped
1/2 cup chopped green onion (125 mL)
1/4 cup tomato paste (50 mL)
1 tbsp curry powder (15 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
2 tsp dried parsley (10 mL)
1 tsp dry crushed red pepper (5 mL)
1 cup water (125 mL)
2 tbsp seedless raisins (25 mL) (You can leave the raisins out.)
1 envelope chicken bouillon (15 mL)
1/4 cup slivered almonds, (50 mL)
(optional - I usually leave this out)

In wok or electric frying pan, heat 1/4 cup (50 mL) olive oil and stir-fry chicken until turning white. Sprinkle chicken with salt and pepper and add garlic. Stir-fry a little longer. Set aside.

In 2 tbsp (25 mL) olive oil, stir-fry onion until soft. Add green pepper and green onion; stir-fry 2 minutes. Stir in tomato paste, curry powder, cornstarch, OR arrowroot powder and parsley. Add chicken. Stir in water, raisins and chicken bouillon. Stir until sauce begins to thicken, reduce heat and simmer 15 minutes. Add almonds in last 5 minutes, if using.

Serve with Microwave Peach Chutney (see below), Splendid Low-Carbing, page 102 and a sprinkle of unsweetened coconut, if desired. This is delicious on Cauli-fried Rice.

Nutritional Analysis: Yield: 8 servings, 1 serving: 271.3 calories; 31.6 g protein; 12.6 g fat; 6.0 g carbs


MICROWAVE PEACH CHUTNEY

This chutney is a snap to make in the microwave oven.


4 peaches, peeled and chopped
1/4 cup very finely chopped onion (50 mL)
1 tbsp water (15 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/4 cup red wine vinegar (50 mL)
2 tsp soy sauce (10 mL)
1/4 tsp salt (1 mL)
1/8 tsp Tabasco Sauce (0.5 mL)

Place peaches, onion and water in large, deep casserole dish.  Microwave covered on high power 4 minutes.  Mash fruit with potato masher. Microwave uncovered on high power 6 minutes. Mash again.  Add liquid sweetener, red wine vinegar, soy sauce, salt and Tabasco Sauce.  Uncover and cook 10 minutes longer until fairly thick. Pour into sterilized 1 cup (250 mL) glass jar.  Refrigerate. 


Yield:  1 cup (250 mL)
2 tsp (10 mL) per serving
9.2 calories
0.1 g protein
0.0 g fat
2.1 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
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Monday, May 12, 2014

CAULIFLOWER, CHEDDAR 'N BACON CASSEROLE




CAULIFLOWER, cheddar ‘N bacon casserole
    If you are not a fan of cauli-mash, you may actually like this instead. It's like cauli-mash on steroids. Remember my Cauliflower, Cheddar and Bacon cakes?  This casserole is based on that recipe.  I love that recipe and I was determined to try a casserole with the same ingredients.  

1 medium cauliflower
1 tbsp olive oil (15 mL)
1/cup chopped white onion (125 mL)
5 slices bacon
1 canned jalapeno (optional)
2 eggs
1 tsp salt (5 mL)
1/4 tsp white pepper (1 mL)
11/cups shredded Cheddar cheese, divided (300 mL)
1/cup Gluten-Free Bake Mix 3 (125 mL)
1/tsp baking powder (2 mL)
Sour cream (optional)

Preheat oven to 350°F (180°C). 

In pot of boiling water, cook cauliflower until tender.  Drain in colander over large bowl.  Using potato masher, mash cauliflower in colander and allow to sit 10 minutes to drain further. 

In small frying pan, cook onion in olive oil over medium low heat until translucent and turning brown.

In large frying pan, over medium heat cook bacon until crispy.  Crumble and set aside. Chop jalapeno (if using) and set aside. In small bowl, beat eggs with fork.  Beat in salt and pepper.

To cauliflower, add onion, jalapeno (if using), egg mixture, 3/4 cup (175 mL) Cheddar cheese, Gluten-Free Bake Mix 3 and baking powder.  Combine well.  Place mixture in 2 qt (2 L) shallow casserole dish.  Smooth top.  Sprinkle with bacon bits and remaining Cheddar cheese.  Bake 20 minutes.  Serve with sour cream, if desired.

Yield:  6 servings
1 serving
230.4 calories
16.0 g protein
16.2 g fat
4.1 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:
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Saturday, May 10, 2014

WARM GUINNESS CHEDDAR CHEESE DIP


WARM GUINNESS CHEDDAR CHEESE DIP
I don’t think you will find an easier, quicker dip to make.  This dip is rich in flavor and sure to please, especially the men in your life!  You can use low-carb crackers to dip or pork rinds, or celery sticks, or whatever else you normally use...even my Monterey Jack Dipping Chips...cheese with cheese. LOL

  (Double the recipe and use Guinness extra
  stout beer instead of cream and use Cheddar
  cheese.  See seasonings below)
Hot sauce, if desired, to taste
1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)

In nonstick frying pan or pot, make Cheddar CheeseSauce, with the changes indicated in the ingredient listing.


Helpful Hints:  After reheating, stir vigorously and stir in 1 tbsp (15 mL) cream or milk.  Pour off excess fat that separates and stir again.  Perfect!

Yield:  6 servings
1 serving
293.0 calories
10.4 g protein
26.2 g fat
2.6 g net carbs

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


CREAMY CAULIFLOWER GOUDA SOUP
Super, with all the food groups in it!  At least it seems that way.  This makes a thick, luxurious soup, which becomes thicker once chilled.  You can add water to the soup the next day and it goes even further without compromising taste, but reducing carb further, of course. Serve with my Cheesy, Garlic Bread Sticks and a nice salad, and you have a complete meal.

Super, with almost all the food groups in it!  At least it seems that way.  This makes a thick, luxurious soup, which becomes thicker once chilled.  You can add water to the soup and it goes even further without compromising taste. Serve with my Garlic Bread Sticks, page___ have a complete, delicious meal.
2 tbsp bacon fat (30 mL)
2 celery stalks, chopped (5 oz, 142 g)
4 oz onion, chopped (125 g)
4 oz carrot, chopped (125 g)
3 cups cauliflower florets (750 mL)
2 tsp crushed garlic (10 mL)
3 cups chicken stock, OR (750 mL)
  chicken bouillon and water
1 cup water (250 mL)
1 bay leaf (optional)
1 cup grated Gouda cheese (250 mL)
1/cup whipping cream (75 mL)
1 tsp mustard (5 mL)
Salt and pepper, to taste
4 slices bacon, cooked and crumbled
2 tbsp parsley, for garnish (30 mL)

In food processor, chop celery, onion and carrots. In large pot, in bacon fat, and over medium heat, cook vegetable mixture, cauliflower and garlic, 15 minutes.  Add chicken stock, water and bay leaf, if using.  Cook another 20 to 30 minutes, or until the vegetables are tender. Remove bay leaf (important!). In blender or food processor, puree soup.  Stir in Gouda cheese, whipping cream and mustard.  Add salt and pepper, to taste.  Serve hot with bacon bits and parsley placed in the center of the soup.


Helpful Hints:  Bacon fat revs the metabolism, same as coconut oil.  Leaving the carrot out only saves about 0.4 g carbs per serving.

Yield: 6 servings
1 serving 
265.0 calories
15.2 g protein
17.7 g fat
9.1 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: 
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ALMOND CHOCOLATE CHIP COOKIES




ALMOND CHOCOLATE CHIP COOKIES
These cookies are chunky, substantial cookies.  You can increase the almond extract, if desired.  The amount used is barely perceptible in the cookies. For me chocolate chip cookies spell comfort food.  I can only have one or two, as the chocolate catches me (migraines), but it's good to be able to do that even.  I'll take it!  Anyway it's certainly will power built in.  There seem to be fifty million different types of chocolate chip cookie recipes out there, but most people when they think of these cookies, they probably think Toll House Cookies or Hershey's Cookies...there are just a ton more than that.  Same could be said for low-carb chocolate chip cookies.  They are almost as prolific as low-carb pancakes!  That said, "Who would like a chocolate chip cookie?"  Some people like milk with cookies (Try this one: Carolyn's Low-Carb Milk).  Goodness knows where that tradition came from?  I certainly didn't grow up with that concept, nor did I ever have homemade cookies...just store bought occasionally.  I wasn't allowed to create in the kitchen as a child or teenager.  My prowess in the kitchen was dismal when I married Ian.  He had to teach me to make hot dogs even.  It was bad! LOL  To my credit, I taught myself to cook and even Chinese cooking, which Ian loved.  I often packed him a Chinese lunch for work.  Chinese cooking is a lot of work though.  However, that said, I had to follow recipes exactly and was not very adventurous in changing up a recipe.  Ian would always tell me to change this or that, and I would insist on sticking to the recipe.  Weird that, considering my career about 15 years later!  As a result, I think my gift is a gift from God to help others on their special diets.  I always used to pray that God would use me to help others.  I quit praying that prayer once I started writing my cookbooks. ;)

2 eggs
1 cup butter, softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (375 mL)
1/cup granulated erythritol (75 mL)
2 tsp vanilla extract (10 mL)
1/tsp almond extract (2 mL)
31/cups Gluten-Free Bake Mix (300 mL)
1 tsp baking soda (5 mL)
1/tsp salt (0.5 mL)
1 cup chopped almonds (250 mL)

Preheat oven to 350°F (180°C). 

In food processor, process eggs.  Add butter, liquid sweetener, erythritol, vanilla and almond extracts.  In large bowl, combine Gluten-Free Bake Mix, baking soda and salt.  Add to wet ingredients; process.  Stir in chocolate chips and almonds.

Place heaping tablespoonfuls on parchment-lined baking sheets.  Bake 10 to 12 minutes or until firm to the touch and golden-brown underneath.

Helpful Hint:  To help parchment paper adhere to baking sheets, first spray with nonstick cooking spray.

Yield:  52 cookies
1 cookie
113.0 calories
2.3 g protein
9.1 g fat
2.0 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: 
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