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

Thursday, January 29, 2015

CREAMY CAESAR DRESSING



CREAMY CAESAR DRESSING

This dressing is the best!! My husband loves this salad dressing SO much!  He uses it on so many things…just because it adds so much flavor and gives him the salt he often craves.  I like this dressing as one does not need a raw egg.  I always used to make this one (click here), but I believe in future this is my Caesar dressing of choice.  It lasts a few weeks in the refrigerator - makes 1 1/2 cups!

2 tbsp mayonnaise (30 mL)
2 tsp Dijon mustard (10 mL)
2 tsp lemon juice (10 mL)
1 tsp crushed garlic (5 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
1/cup grated Parmesan cheese (75 mL)
  (the kind in a can)
1 cup light-tasting olive oil (250 mL)

In blender, combine mayonnaise, Dijon mustard, lemon juice, garlic, salt and black pepper; blend.  Add Parmesan cheese; blend.  Through opening in lid slowly add olive oil while the blender is running at low speed.  Serve immediately and refrigerate leftovers. 

Helpful Hint:  This dressing should last 2 weeks in the refrigerator.

Yield:  11/cups (375 mL)
1 tbsp per serving
94.9 calories
0.6 g protein
10.4 g fat
0.0 g fiber
0.2 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, January 25, 2015

LEMON CHEESECAKE CLOUD CUPCAKES




LEMON CHEESECAKE CLOUD CUPCAKES

These little cheesecakes form a perfect dip when they cool down, making it easy to fill these cupcakes with my delicious Crème Fraiche.  These did not last long in our house.  You can sprinkle them with grated unsweetened chocolate if desired.  They sure are delicious and a perfect dessert for during weight loss...helps satiate the sweet tooth and doesn't create cravings for carbohydrates.

1 cup ricotta cheese (250 mL)
12 oz cream cheese, softened (375 g)
4 eggs
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/cup powdered erythritol (60 mL)
1 tbsp lemon zest (15 mL)
1 tsp vanilla extract (5 mL)
Crème Fraiche Filling:
1 cup chilled whipping cream (250 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
2 tbsp powdered erythritol (30 mL)
1/tsp xanthan gum* (1 mL)
2/cup sour cream (150 mL)
1/tsp vanilla extract (2 mL)

Preheat oven to 400°F (200°C).

In food processor, process ricotta cheese until smooth.  Add cream cheese.  Process.  Add eggs, liquid sweetener, erythritol, lemon zest and vanilla; process.  Stir and process, making sure all lumps have been removed.  Pour into 18 small paper cups which have been placed in muffin pans.

Crème Fraiche Filling:  In food processor with whipping assembly or in ice cold bowl of mixer with cold beaters and chilled cream, beat until it begins to get thicker.  Add liquid sweetener, erythritol and xanthan gum.  Continue beating for a while until thickened some more and then add the sour cream and vanilla extract, processing until all is incorporated.

Bake 20 minutes in the oven, or until cake tester comes out clean.  Refrigerate when cool and fill with Crème Fraiche Filling.  Sprinkle with grated unsweetened chocolate or toasted almond crumbs for garnish. 

Helpful Hints:  *I have managed to make the Crème Fraiche without the xanthan gum and using 1 tsp (5 mL) cornstarch.  1 tbsp (15 mL) of cornstarch contains 7 grams of carbs, so you’d be adding about 2 grams of carbs to the filling which is 0.1 g carbs to each cupcake. 

Yield:  18 cupcakes
1 cupcake
157.9 calories
5.4 g protein
14.3 g fat
0.1 g fiber
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: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Friday, January 23, 2015

APPETIZERS FOR SUPER BOWL USING THE MIRACLE DOUGH

These are not the only ideas..you can come up with all sorts of ideas and fillings for the Miracle Dough.  It makes great appetizers for low-carbers and folks who are not low-carbing as well.





Fill mini donut tray with dough (0.7 oz per mini cup)


Baked and out of the oven


Looking pretty and ready to be filled with whatever your imagination dictates!


A sweet version - sweetened cream cheese and sour cream with pineapple or any fruit you prefer.



Pretty as a picture - filled with Tuna Salad (Click here for the recipe)


A close up


More mini cups in the making and breakfast sausages wrapped in Miracle Dough


Sausages - Pigs in blankets out of the oven (just make little squares of dough and wrap)


Close up




Appetizers ready for eating.  Tuna Salad or Egg salad (click for recipes) as fillings here.


OR Make little pies with chicken, mushrooms and cream cheese


 MIRACLE DOUGH APPETIZER MINI CUPS

Who needs puff pastry?  These puff up beautifully in the oven and make perfect holders for various fillings.  Beautiful appetizers can be created using these.

MIRACLE DOUGH TIPS: - PLEASE NOTE USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible, but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it about 10 seconds and away you go again!

Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 (For Grain Free - see Helpful Hints below) (250 mL)
  (no gelatin needed)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)

Preheat oven to 400°F (200°C).

Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball.  Knead slightly to form a ball adding a bit more coconut flour as needed.

Now break off little pieces and weigh them in an electronic scale.  I decided on 0.7 oz (20 g) per mini cup.  Pat the small piece of dough into a small circle in your hand and place in a mini donut pan.  This dough will make 22 mini cups.  Bake 12 minutes in the preheated oven.  Remove and allow to cool 5 minutes before removing with a dinner knife.  Fill with any fillings of your choice such as tuna salad, egg salad, crab salad, savory ground beef and cream cheese, sweet fillings (e.g. cream cheese sweetened and mixed with chopped pineapple or fresh strawberries or blueberries – make sure you leave out the savory seasonings and add a little sweetener and vanilla extract), etc.

Note:  If you want to get fancy, you could roll out pieces of dough and use a small flower-shaped cookie cutter to make more perfect mini cups.  I only thought about that afterwards, but that's an idea.

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.  (0.9 g net carbs)

Yield:  22 mini cups
1 mini cup
70.2 calories
3.5 g protein
5.6 g fat
0.0 g fiber
1.4 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!  

Thursday, January 22, 2015

EGG AND BACON SALAD






EGG AND BACON SALAD

Sometimes a simple salad can be just the ticket and this one satiates so well. I like to add a bit of crunch to my salad.  The green pepper and red onion do that very nicely in this salad, plus they add a bit of bright, attractive color.

10 hard boiled eggs, peeled and chopped
6 slices, crispy bacon, chopped
1/cup chopped red onion (60 mL)
2 tbsp chopped green pepper (30 mL)
1/cup mayonnaise (60 mL)
3 tbsp sour cream (45 mL)
2 tsp Dijon mustard, OR regular (10 mL)
1 tsp lemon juice (5 mL)
1/tsp seasoning salt (2 mL)
1/tsp black pepper (1 mL)

In medium bowl, combine eggs, bacon, onion and green pepper.  In small bowl, combine mayonnaise, sour cream, Dijon mustard, OR regular, lemon juice, seasoning salt and black pepper.  Pour over eggs and bacon mixture.  Stir well to combine.

Yield:  6 servings
1 serving
250.4 calories
16.6 g protein
18.81 g fat
0.2 g fiber
2.6 g net carbs 


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


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


Wednesday, January 21, 2015

TUNA SALAD




TUNA SALAD

I love a tuna salad with crunch and some pretty bits of red and green mixed in it.  I use finely chopped green pepper or celery for the green and chopped ripe, plum tomato and/or red onions for the bright red/purple colors.  Sometimes when you don't have time to cook, this simple salad will make sure you stay satisfied and happy on your WOL.

2 cans chunk light tuna, (170 g)
  in water, drained well
1/cup chopped green pepper (60 mL)
1/cup chopped red onion (60 mL)
1 small plum tomato, chopped finely,
  (optional)
1/cup mayonnaise (60 mL)
1/cup sour cream (60 mL)
1/tsp black pepper (1 mL)
2 large Romaine lettuce leaves


In medium bowl place tuna, finely chopped green pepper, red onion (if using) and tomato.  In small bowl combine mayonnaise, sour cream and black pepper.  Add to tuna and vegetables.  Mix thoroughly.  Place on washed Romaine lettuce leaves and serve.

Yield:  2 servings
1 serving
415.8 calories
37.1 g protein
26.8 g fat
0.6 g fiber
4.1 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: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Tuesday, January 20, 2015

CHICKEN FLORENTINE CASSEROLE







CHICKEN FLORENTINE CASSEROLE

Wow, you are going to love this casserole, I think!  It’s awesome, in my opinion, and a perfect low-carb chicken casserole.  My new favorite!  So much flavor in this casserole...and the cream cheese contributes to the thick, delicious and substantial sauce that permeates the layers in a delightful way.  The Parmesan cheese is awesome in this, as are all the flavors like the garlic that mingle together with the chicken, mushrooms and spinach.  I think I'm in love with this newest creation.  I had some for breakfast.  It's even nice cold...but better warmed up.

13 oz frozen spinach, thawed (369 g)
1 cooked rotisserie chicken, cut up into
  bite-sized pieces (about 4 cups or  more is fine too - 5 cups!)
1 tbsp bacon fat (15 mL)
1 lb sliced fresh mushrooms (0.45 kg)
Seasoning salt, to taste
6 oz cream cheese (180 g)
1/cup whipping cream (125 mL)
1/cup grated Parmesan cheese (125 mL)
  (the kind in a can)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
1 tbsp minced garlic (15 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL) 
  OPTIONAL - just to balance flavors
1 tsp onion salt (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)  
1 tsp lemon juice (5 mL)
1/tsp salt (0.5 mL)
1/tsp white pepper (0.5 mL)
5 slices bacon, cooked and cut up
2 cups grated Monterey Jack cheese, OR Mozzarella (500 mL)

Preheat oven to Preheat oven to  400°F (200°C).

Squeeze most of the water out of the spinach.  Sprinkle in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish. It will look sparse (see my pic above), but don't worry.  I used a bit more chicken, so no way I could have used a smaller dish!

In frying pan, over medium heat in bacon fat, toss mushrooms, place lid on pan, slightly ajar and cook until water evaporates.  Sprinkle mushrooms lightly with seasoning salt.  Layer mushrooms over spinach.

In food processor, combine cream cheese, whipping cream, Parmesan cheese, water, olive oil, garlic, liquid sweetener, onion salt, cornstarch, OR arrowroot powder, lemon juice, salt and white pepper.  Process.  Pour half sauce over vegetables.  Add chicken and remaining sauce.  Sprinkle with bacon bits and top with cheese.  Bake 20 to 25 minutes, or until bubbly.

Yield:  8 servings
1 serving
393.6 calories
35.7 g protein
25.3 g fat
2.0 g fiber
4.0 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: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

Saturday, January 17, 2015

MIRACLE DOUGH PIZZA POPPERS







MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


MIRACLE DOUGH PIZZA POPPERS

It was hard to decide whether I preferred these or the Jalapeno Poppers.  Both were very good and great, substantial appetizers.  If you've not tried the miracle dough, do give it a shot sometime, as I'm sure you will find it very useful for many applications, just as I have.  I have some more recipes up my sleeve using this dough and will share those with you shortly.  It's superb for making appetizers...ones that you can also enjoy.  No need for puff pastry with this dough.  These could also make a nice supper with a salad on the side.

Miracle Dough (make 2 batches):
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2  (no gelatin needed) (250 mL) For Grain-Free version, scroll down to
  the Helpful Hints)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)
Filling: (this filling is enough for 18 pizza poppers)
2 tbsp bacon fat (30 mL)
1/cup chopped pepperoni (125 mL)
1 cup chopped onion (250 mL)
2 medium plum tomatoes, chopped
1/cup chopped green pepper (125 mL)
1/cup tomato paste (75 mL)
1/tsp Italian seasoning, OR basil (2 mL)
1/tsp salt (2 mL)
11/cups grated Mozzarella cheese, OR your choice (300 mL)
11/8  cups grated Mozzarella cheese, OR your choice (280 mL)
  (this is for the top of the filling - 1 tbsp (16 mL) per popper)

Preheat oven to 400°F (200°C).

Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball.  Knead slightly to form a ball.

Measure 18 little balls weighing about 0.7 oz (20 g) each (some might be 0.1 oz less).  Place dough on parchment paper, cover with plastic wrap and roll out to fit the molds of a muffin top/whoopie pie pan. The molds should be about 3-inches (8 cm) in diameter.  Roll the dough balls out into circles a little larger than that.  Place in bottom of 9 molds.   If the dough becomes resistant to rolling, nuke 10 seconds and continue.  Place filling in center of each crust. Place about 1 tbsp (15 mL) grated cheese over top of filling. Cover with a piece of dough over top and crimp the circumference with one of your fingers.  Bake 12 to 14 minutes.

Filling:  In nonstick frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, fry pepperoni a few minutes.  Set aside.  In the remaining bacon fat, cook onions until turning brown.  Add pepperoni and stir fry a minute or so with the onions.  In medium bowl, combine pepperoni, onions, tomatoes and green pepper. In small bowl combine tomato paste, Italian seasoning, OR basil and salt.  Add to pepperoni mixture. Stir in 11/cups (300 mL) Mozzarella cheese, OR your choice of cheese such as Cheddar.  

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.

Yield:  18 pizza poppers 
1 pizza popper
252.1 calories
12.6 g protein
19.6 g fat
0.5 g fiber
5.7 g net carbs (subtract 1 gram net carbs for the grain-free version = 4.7 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! 

Thursday, January 15, 2015

BEST PEANUT BUTTER COOKIES





MY BEST PEANUT BUTTER COOKIES

These are large, substantial cookies. I think perhaps they are my best Peanut Butter Cookies.  Although, there was another that I liked very much from memory (I want to make them again and compare notes) - over here (click) I like keeping them in the freezer, however, you can try keeping them in the refrigerator too - much softer.  These cookies have deep, perfect ridges.  These lasted a week in the freezer.  They were great to have around and didn't put on any weight.  In fact, they curbed my appetite and satisfied my need for something naughty and sweet.

Note:  These are a bit sensitive to the kind of sweetener that you use.  One young lady used Truvia and she said they were too sweet.  If I recall, one needs half the amount of Truvia vs sugar - same for several of those combo sweeteners.  Watch that.  Add your favorite sweetener (not the full amount) and taste before baking....adjust as needed.

1/cup butter, softened  (1 stick) (125 mL)
3/cup sugar-free peanut butter (175 mL)
Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)
1/4  cup granulated erythritol (60 mL)
1 large egg
1 tsp vanilla extract (5 mL)
12/3  cups Gluten-Free, Low-carb Bake Mix 2 (CLICK for recipe) (400 mL)
  (I did not use gelatin)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
1/tsp salt (0.5 mL)

Preheat oven to 350°F (180°C).

In food processor or bowl of mixer, process butter, peanut butter, liquid sweetener, erythritol, egg and vanilla extract.  In medium bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder and salt.  Add to wet ingredients; process.

Use a tablespoon measure to form dough balls.  Place 2 inches (5 cm) apart on ungreased cookie sheet.  Flatten balls in a crisscross pattern with a fork.  Bake 8 to 10 minutes.  Allow to cool on cookie sheet or if you can’t wait, transfer cookies carefully (I use a thin, metal spatula) to dinner plates and place in freezer 10 to 20 minutes.  Place cookies in a sealed container between pieces of wax or parchment paper.  Place back in the freezer or in the refrigerator.

Helpful Hints:  These are too delicate to keep at room temperature. I have, though, served them after they come to room temp. That's fine.  They don't break typically.  They are softer.  They may break more easily.  I did not use xanthan gum or gelatin in these cookies.  If you only have the bake mix using xanthan gum on hand, it’s fine to use, so not to worry.  

Yield:  34 cookies
1 cookie
84.0 calories
2.3 g protein
7.4 g fat
0.0 g fiber
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: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!