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Wednesday, November 25, 2015

TWO-LAYER PUMPKIN CHEESE PIE


TWO-LAYER PUMPKIN CHEESE PIE

Holiday celebrations and Pumpkin Pie just go together, but I'm unconventional, I like it any time of year. I could make this once a month and be a very happy camper!  If you want to cut calories drastically, skip the crust - it brings the calories down to 159 calories per slice! This recipe has been well-tested on lowcarbfriends.com  This is probably one of the tastier ways to make pumpkin pie.  Pure pumpkin pie is good too, but I think making it this way with a cream cheese layer makes it more interesting and prettier as well.  Plus combining pumpkin and cream cheese is a perfect combo.

Crust:
1 cup ground almonds (250 mL)  You can use almond flour OR ground pecans too
2 tbsp powdered erythritol (30 mL)
2 tbsp vanilla whey protein powder, or 1/4 cup ground almonds (30 mL)
3 tbsp butter, melted (45 mL)
1 egg yolk**
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/3  cup sugar (75 mL)
1/4  cup powdered erythritol (60 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)
2 tbsp powdered erythitol (30 mL)
1 tsp cinnamon (5 mL)
1/2  tsp ginger (2 mL)
1/4  tsp nutmeg, optional (1 mL)
1/2  cup half-and-half cream (125 mL)
1/2  cup heavy cream (125 mL)

Crust:  In medium bowl, combine almond meal, powdered erythritol and vanilla whey protein powder.  Stir in butter and egg yolk.  Spread in 9-inch (23 cm) pie plate.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake in 350°F (180°C) oven 10 minutes.

Cream Cheese Layer:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, liquid sweetener, erythritol, egg and vanilla extract until smooth.  Pour over crust evenly.

Pumpkin Layer:  In medium bowl, combine pumpkin, eggs, liquid sweetener, erythritol, cinnamon, ginger and nutmeg.  Beat well with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream cheese layer.  Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean.  Garnish with whipped cream and additional pecan halves, if desired.

Helpful Hints:  **You can skip the egg yolk and simply add enough melted butter to moisten.

Yield:  10 servings
1 serving
254.2 calories
8.2 g protein
22.6 g fat
1.6 g fiber
4.5 g net carbs 



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

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Saturday, November 21, 2015

BROCCOLI BAKED WITH DIJON MUSTARD BUTTER




BROCCOLI BAKED WITH
DIJON MUSTARD BUTTER

Delicious broccoli baked with mustard butter.  This broccoli was tasty-tasty.  It makes an easy, impressive side dish for steak or just about any meat entree.

1 lb fresh broccoli (0.45 kg)
2 tbsp water (30 mL)
1/tsp salt (2 mL)
1/cup chopped green onions (125 mL)
1/4  cup dry white wine (60 mL)
1/4  cup butter (60 mL)
11/tsp Dijon mustard (7 mL)


Preheat oven to 325°F (160°C).

Grease a 1-quart (1 L) casserole dish or 8-inch (20 cm) baking dish with butter.  Cut broccoli into bite-sized pieces.  Discard tough stalks and peel the remaining stalks.  In pot in boiling water, cook broccoli 5 minutes; drain.  Place broccoli in buttered casserole dish.  Sprinkle with water and salt – toss to combine well.


In small nonstick saucepan or frying pan, over medium heat, stir green onions, white wine, butter and Dijon mustard together and bring to a boil. Cook until the mixture reduces slightly.  Pour the buttery mixture over the broccoli.  Bake covered, 20 to 25 minutes, or until broccoli is tender.

Yield:  4 servings
1 serving
152.0 calories
4.0 g protein
12.2 g fat
3.2 g fiber
4.2 g net carbs



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

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Tuesday, November 17, 2015

BLUEBERRY AND CARAMEL PARFAIT



BLUEBERRY AND CARAMEL PARFAIT
This is not really a recipe as such but simply a fun idea and something sweet that one can whip up in a jiffy.  Make the Caramel or Dulce De Leche and if you have my Granola on hand, super, but if not chop some nuts coarsely and sprinkle on top.  Put a few blueberries (fresh or if frozen nuke very briefly first) in the bottom of a pretty wine glass, add some carmel sauce, more blueberries and more caramel and granola or chopped nuts.

Thursday, November 5, 2015

CREAMY GUACAMOLE




CREAMY GUACAMOLE

Here is an extra creamy guacamole. The lemon juice helps the dip to stay green and not turn brown.  If you prefer, you can add a bit more, however, since I was serving this 2 hours after making it, I was not concerned.

4 oz cream cheese (125 g)
2 avocadoes, peeled, pitted and diced
1 tbsp sour cream (15 mL)
1 tsp lemon juice (5 mL)
1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)
1/8  tsp onion salt (0.5 mL)
2 tbsp salsa, optional (30 mL)
11/tbsp chopped red onion (22 mL)


In food processor, place cream cheese; process.  Add avocadoes, sour cream, lemon juice salt, black pepper, onion salt; process until smooth.  If using, stir in salsa.  Stir in 1 tbsp (15 mL) chopped red onion.  Place mixture in small serving bowl and sprinkle with the remaining chopped red onion.  Refrigerate until serving time.

Yield:  4 servings
1 serving
254.7 calories
4.8 g protein
24.4 g fat
2.4 g fiber
5.1 g net carbs 


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

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SWEET ONIONS AND PEPPERS


How about adding some mushrooms!!


SWEET ONIONS AND PEPPERS

A colorful mosaic.  I really love this vegetable dish, lowly as it may seem.  To me it is almost like having sweet chutney on my plate.  I have made this recipe forever and a day it seems.  I don't tire of it.  The latest is adding mushrooms to the mix...very nice too!

3 tbsp Healthy Butter, OR regular butter (45 mL)
1 cup sliced onions (250 mL)
1 red pepper, sliced
1 green pepper, sliced
Sweet Mustard Sauce:
Granular sweetener to equal 1/cup sugar (125 mL)
1 tbsp prepared mustard (15 mL)
11/tsp Worcestershire Sauce (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (0.5 mL)

Sweet Mustard Sauce:  In small bowl, combine sweetener, prepared mustard, Worcestershire Sauce, salt and pepper.  Set aside.

In electric wok or large electric skillet, melt Healthy Butter.  Add onions; fry until barely tender 2 minutes.  Add red and green peppers; fry until barely tender 2 minutes.  Stir in Sweet Mustard Sauce until heated through.

Yield:  10 servings
1 serving
52.3 calories
0.7 g protein
3.6 g fat
3.8 g carbs


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

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Wednesday, November 4, 2015

PEANUT BUTTER CREAM CHEESE COOKIES




PEANUT BUTTER CREAM CHEESE COOKIES

These are great for breakfast with a cup of tea or if you like coffee, with your coffee. These  cookies should last all week in the refrigerator.  It seems I can never get tired of peanut butter cookies.  These ones are tender as can be, even straight out of the refrigerator.  PLEASE NOTE:  Someone made these cookies with liquid stevia that she bought locally in a store.  She did not like the bitter aftertaste.  Please remember that unless you have a good-tasting stevia (and to me, most of them taste vile - that's a genetic thing apparently), you could run into the same issue.  One of the nicest sweeteners I have come across is Natural Mate...it is a mix of stevia and erythritol or sucralose and erythritol...your choice!

11/cups Gluten-Free Bake Mix 2 (300 mL)
1/tsp baking soda (2 mL)
4 oz regular cream cheese (125 g)
Liquid sweetener  (sucralose or stevia) to equal 1/cup sugar  (125 mL)
1/cup sugar-free peanut butter, OR almond butter  (125 mL)
1/cup granulated erythritol (60 mL)
2 eggs
2 tbsp butter (30 mL)
1 tsp unflavored gelatin  (5 mL)
1 tsp vanilla extract (5 mL)
Salt, to taste (might not need it)

Preheat the oven to 350°F (180°C).  Line a cookie sheet with parchment paper.

In medium bowl, combine Gluten-Free Bake Mix 2 and baking soda.  In food processor, process cream cheese, liquid sweetener, peanut butter, erythritol, erythritol, eggs, butter, gelatin and vanilla extract.  Add dry ingredients; process.  Taste and add a titch of salt, if required.

Drop cookie batter by tablespoonfuls (15 mL) on the parchment paper.  Form into little rounds.  Bake 20 minutes, or until turning brown in places on top and golden brown underneath.

Yield:  32 cookies
1 cookie
76.2 calories
5.0 g protein
5.5 g fat
0.0 g fiber
1.6 g net carbs

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APPLE ZUCCHINI BREAD





APPLE ZUCCHINI BREAD

Sometimes we think apple, pear or banana bread is completely off the table for us low-carbers.  It is, however, true that a little goes a long way and we can bake and have fun like in the old high-carb days, and chances are you won’t miss those days at all, as often the low-carb muffins and breads made with my bake mix have a better texture and have more flavor.  Think about it…white flour tastes like sawdust, whereas the bake mix is flavorful with its mix of almond flour, oat flour and coconut flour.  Did you know oats/oat flour have now officially been declared a Paleo option? CLICK HERE!

21/cups Gluten-Free Bake Mix 2 (625 mL)
11/tsp baking soda (7 mL)
1 tsp cinnamon (5 mL)
1/tsp nutmeg (2 mL)
1/tsp baking powder (2 mL)
3 eggs
1 cup grated unpeeled zucchini (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 ml)
1/cup grated peeled apple (125 mL)
1/cup light-tasting olive oil (125 mL)
1/cup granulated erythritol (75 mL)
2 tsp vanilla extract (10 mL)
11/tsp unflavored gelatin (7 mL)
3/cup chopped pecans, OR walnuts (175 mL)
  (optional)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, page___, baking soda, cinnamon, nutmeg and baking powder.

In food processor or in bowl with mixer, process eggs, grated zucchini, liquid sweetener, grated apple, olive oil, liquid sweetener, erythritol, vanilla extract and gelatin.  Add dry ingredients; process until well combined.  Stir in chopped pecans, or walnuts, if desired.  Bake 45 minutes or so....keep checking after 40 minutes.  When a dinner knife inserted in the loaf comes out clean, it's ready.

Helpful Hints:  If desired, you don’t have to process the zucchini and apple into the batter, but simply stir into the batter at the end.  However, doing it the way I have makes the zucchini imperceptible in the loaf and that might help fool some people who don’t like the idea of zucchini in baked goods.  I didn’t use the nuts in my bread, mainly because I am not a huge fan of nuts in breads and muffins, however, it is an option for those who do like the idea.  

Yield:  18 slices
1 slice
141.8 calories
3.6 g protein
11.8 g fat
0.2 g fiber
4.4 g net carbs 


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

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Monday, November 2, 2015

GLAZED BLUEBERRY CHEESE PIE





GLAZED BLUEBERRY CHEESE PIE
A slice of this pie looks beautiful on a plate and tastes exquisite. I love pies.  I sometimes wonder why then I have so few on my website.  It's time to change that!  I think part of it is fruit pies themselves tend to be rather carby, plus strawberries give me migraines.  Raspberries are expensive and not easy to come by, apples, peaches and pears are too carby, so fruity pies are not something I make very often.  It's very good and I have made it with strawberries instead of blueberries.  This recipe is now in the revised Low-Carbing Among Friends, Volume 1...including the new Miracle Dough Pie Crust below.  I am so excited to share the new crust for sweet applications. It tastes AMAZING and is easy peasy to roll out and very substantial compared to my older pie crust recipe, also shared below.

Single Pie Crust, SEE RECIPE BELOW AND MIRACLE DOUGH PIE CRUST TOO
Filling:
1 cup ricotta cheese (250 mL)
5 oz regular cream cheese (150 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
2 tsp lemon juice (10 mL)
Blueberry Topping:
13/cups frozen blueberries, (425 mL)
  (unsweetened)
1/cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (50 mL)
3/tsp Thickening Agent, OR 1/2 tsp xanthan gum (3 mL) or 1/4 tsp cornstarch!
Garnish: Creme Fraiche or whipped cream (Click for recipe)

Single Pie Crust:  Follow directions in recipe below.  Bake as directed.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth.  Add cream cheese, liquid sweetener and lemon juice; process until smooth.  Spread evenly over baked crust. 
Chill until firm.

Blueberry Topping:  In saucepan, combine blueberries, water, liquid sweetener and Thickening Agent, or cornstarch.  Bring to boil and cook until blueberry sauce thickens.  Allow to cool slightly.  Pour topping over chilled cheese layer, leaving outer edge bare.  Refrigerate pie.  Later garnish with Crème Fraiche,(CLICK HERE) around outer edge of pie, if desired, or use the carrot cake frosting and pipe rosettes decoratively on the perimeter using a pastry bag and rose tip.

Variations:  Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.0 g Carbs)

Glazed Strawberry Cheese Pie:  Substitute frozen unsweetened strawberries. (6.4 g Carbs).

Yield: 10 servings
1 serving
210.0 calories
7.8 g protein
16.1 g fat
6.9 g net carbs






SINGLE PIE CRUST
 I worked on an easier-to-roll-out recipe for the revised version of volume 1. Actually just made it at the ninth hour!  See variation below!!

11/4  cups Gluten-free Bake Mix 1, (click for recipe) (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/tsp baking soda (1 mL)
1/tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix 1, cream cheese, powdered erythritol (if using), butter, baking soda and salt until mixed.  Form a ball with dough using your hands and cover with plastic wrap.  Chill dough about 1 hour or freeze for quicker chilling.

Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish.  Remove top sheet of plastic wrap.  Pick up sheet with dough and invert over pie dish.  Remove plastic wrap.  Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough.  Patch dough where required.  A straight edge up the sides is practical.  Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust.  Bake in 350°F (180°C) oven 10 minutes.

Yield:  10 servings
1 serving
101.3 calories
3.1 g protein
8.3 g fat
3.2 g net carbs

Variation:  Miracle Dough Pie Crust:  Use 3 oz (90 g) grated Mozzarella cheese. and omit cream cheese.  Place in bowl and microwave 50 seconds or until molten.  Pour 2 tbsp (30 mL) butter on top of cheese and stir (won’t mix well).  Add dry ingredients (Use  11/4  cups (300 mL) Gluten-Free Bake Mix 2, page 242 and omit salt.  Add 3 tbsp (45 mL) powdered erythritol and 1 tsp (5 mL) vanilla and 1/tsp (1 mL) baking soda) and work dry ingredients into cheese mixture until soft dough forms.  If it becomes difficult to mix, nuke dough another 20 seconds and continue to incorporate the dry ingredients.  Place on parchment paper on counter top and using a rolling pin, roll the dough out to fit the pie dish.  This dough is a dream to roll out (if not, nuke 10 seconds and roll the dough out with ease), plus it makes a substantial crust. Roll over top edge and then pinch to make it look pretty.  Bake 15 minutes at  350°F (180°C).
Nutritional Analysis: Yield: 10 servings, 1 serving: 110.3 calories; 4.1 g protein; 8.8 g fat; 0.0 g fiber; 3.1 g net carbs


Helpful Hints:  If you decide to use Gluten-Free Bake Mix 2, page 242, with the original recipe above, then add 1 to 2 tbsp (15 - 30 mL) coconut flour to help with the consistency.  Add a little more of the dry ingredients, but I don't think it will be necessary.

ROAST CHICKEN PIECES SMOTHERED IN MUSHROOM SAUCE



ROAST CHICKEN PIECES SMOTHERED IN MUSHROOM SAUCE

This is not really a recipe as such but an idea to use my low-carb Condensed Cream of Mushroom Soup to make ordinary store-bought rotisserie chicken so much more interesting for a simple supper.  In casserole dish, pour the sauce over the chicken pieces that you've managed to remove from your chicken.  Pop in moderate oven to heat through and serve.  If you have not yet discovered my mushroom soup recipe which can be used instead of commercial cans of condensed mushroom or chicken soup in recipes...then you're in for a wonderful surprise. This works as well if not better in most casserole dishes.  I have a condensed cream of tomato soup as well.  The only thing I did differently is I started with about 1 lb of mushrooms and stir fried them in bacon fat until the moisture evaporated and they were turning brown.  Then I added to the soup to the pan and stirred it all together...added a bit more cream or water to thin the sauce and poured it over the chicken which I had warmed up in the oven.  


  CONDENSED CREAM OF MUSHROOM SOUP
    This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them.  In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.

NOTE:  Please use the condensed version in recipes...i.e. don't thin it out with water first!   If you buy  a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes?  Nope.  Same with this recipe.  Also if using in recipes like casseroles, skip the xanthan gum.

4 oz cream cheese (125 g)
1/2  cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR use NoSalt or Mrs Dash....to reduce sodium
1 tsp cornstarch, OR (5 mL)
  Arrowroot powder
1/4 tsp xanthan gum (1 mL) (I rarely use this and definitely not when used as a sauce or in casseroles)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
3/4  cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  To use as a soup:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  The 3/4  cup (175 mL) serving of soup is actually 11/2  cups (375 mL) when the equivalent amount of water is added.  


Yield:  2 servings

3/4  cup (175 mL) per serving

441.2 calories

7.5 g protein

43.8 g fat

5.9 g carbs



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

Support your team, buy Low-Carbing Among Friends cookbooks:



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