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

Saturday, February 20, 2016

BLUEBERRY CHEESECAKE BARS





BLUEBERRY CHEESECAKE BARS

These are ridiculously good.  You’ll find yourself carving away at this, if you are anything like my husband and I.  It’s a good dessert to feed a crowd, and thus a useful one to have in one’s low-carb arsenal of great desserts.  You cannot tell that it is low-carb either!  If you like, you can freeze this dessert and serve later.

Graham Cracker-like Crust:
1 cup Gluten-Free Bake Mix 2 (CLICK HERE) (250 mL)
  (no need for gelatin with crusts)
1 cup ground almonds (250 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/cup (125 mL)
  sugar
Filling:
24 oz regular cream cheese (680 g)
Liquid sweetener (sucralose, OR stevia) to equal 11/cups (300 mL)
  sugar
2/cup sour cream (150 mL)
4 eggs
1/cup lemon juice (60 mL)
1 tbsp vanilla extract (15 mL)
Blueberry Sauce:
4 cups frozen unsweetened blueberries (1 L)
1/cup water (60 mL)
1/tsp cornstarch, OR arrowroot powder (2 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)

Preheat the oven to 350°F (180°C). 

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix and ground almonds.  In small bowl combine melted butter and liquid sweetener.  Stir melted butter mixture into the dry ingredients.  Place in 9 x 13-inch (2 L) baking dish, cover with plastic wrap and press out evenly.  Bake 15 minutes.

Filling:  In food processor or bowl with mixer, process cream cheese.  Add liquid sweetener, sour cream, erythritol; process.  While processing add eggs one at a time.  Add lemon juice and vanilla extract.  Process until smooth, scraping well once or twice and processing the cheesecake batter again.  Pour cheesecake batter over prepared crust and bake about 25 minutes, or until set.

Blueberry Sauce:  In small bowl, combine water and cornstarch, OR arrowroot powder.  In saucepan, over medium-low heat, cook blueberries and water mixture until thickening (it will thicken further upon cooling).  Stir in sweetener.  Allow to cool. Pour blueberry sauce over cooled cheesecake bars.  Cover entire pan with plastic wrap.  Refrigerate.

Helpful Hints:  If your blueberries are covered in ice, then you will have more liquid and may need to boil off some of the liquid or add a little more cornstarch, OR arrowroot powder.  If they don’t have much ice at all, then you may actually need a little more water.

Yield:  36 bars
1 bar
126.1 calories
3.2 g protein
10.9 g fat
0.9 g fiber
3.4 g net carbs 

CHICKEN SAUSAGE VEGGIE CHEDDAR MELT




CHICKEN SAUSAGE VEGGIE CHEDDAR MELT

This skillet dish is somewhat similar to my Chicken Veggie Melt which was very popular.  This time I left out the mushrooms, as believe it or not, there are many people who do not care for mushrooms. I used an extra cup of cooked, diced chicken (I used a bought rotisserie chicken).  Instead I used onions and peppers and added sausage to the chicken, one avocado cut up, and this time I covered everything in 1 cup of grated sharp Cheddar cheese….awesomely tasty dish!  This easy, one-skillet dish can be ready in 20 minutes, prep time included!

3 cups diced, cooked chicken (750 mL)
2 smallish, thick sausages, OR whatever
  you have, to taste, diced
1 tbsp bacon fat, OR butter (15 mL)
1 onion, diced
2 or 3 sweet peppers, depending on size
  (I used 3 small peppers), diced
1 to 2 tbsp light-tasting olive oil (15 – 30 mL)
1 California avocado, peeled, seeded and
  chopped coarsely
1 cup grated sharp Cheddar cheese (250 mL)


In medium bowl, combine chicken and sausages. In large frying pan, in 1 tsp (5 mL) bacon fat, cook onion over medium heat until turning brown.  Add peppers and cook until soft.  Add chicken and sausages and drizzle with olive oil.  Stir fry until heated through. Sprinkle with avocado pieces.  Now cover with Cheddar cheese, turn heat to low and remove from heat when the cheese has melted.

Yield:  4/5 servings
1 serving
524.6/419.7 calories
45.7/36.5 g protein
32,4/25.9 g fat
1.8/1.5 g fiber
11.0/8.8 g net carbs 

Monday, February 15, 2016

FAUX RICE PILAF



FAUX RICE PILAF

You won’t miss rice with this flavorful dish!  This is my favorite new way to make cauli-rice.  Yum!  I learned the method of cooking the "rice" from Peggy Hardaway, one of the Low-Carbing Among Friends' team members.

1 lb cauliflower, cut into florets (0.45 kg)
2 tbsp bacon fat (30 mL)
1 cup chopped onion (250 mL)
1 tsp crushed garlic (5 mL)
1 small red bell pepper, chopped
1 small green bell pepper, chopped
3/tsp seasoning salt (3 mL)
1/tsp black pepper (2 mL)
1/cup chicken stock (60 mL)
1 cup grated Monterey Jack cheese (250 mL)

In food processor, process cauliflower until it is coarsely chopped like rice.  I use the pulse button for more control.  Place cauliflower in shallow casserole dish.  Microwave 6 minutes, and stir after each minute.

In frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until turning soft.  Add garlic and stir-fry a couple of minutes. Add red and green peppers and sprinkle with seasoning salt and black pepper.  Once the peppers are soft, add chicken stock and cauliflower-rice.  Stir fry until cauliflower rice is as tender as you would like it to be.  Taste and add more seasoning salt, if desired.  Stir in grated Monterey Jack cheese and serve.

Yield:  6 servings
1 serving
152.9 calories
7.2 g protein
10.6 g fat
2.2 g fiber
6.4 g net carbs 


Friday, February 12, 2016

BLUEBERRY MOAT PANCAKES



ULTRA LOW-CARB PANCAKES
For Valentine's Day, I got the idea to make pancakes for two with blueberry sauce.  I used 2 cups of frozen blueberries, some sweetener to taste  and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened.   Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like).  For my cream to hold a bit better, I used a bit of cream of tartar.  I used the shelf-stable boxed cream and it is not quite as easy to whip as fresh cream.  I chilled the cream and used a chilled bowl and beaters.  The carbs will vary depending on how much blueberry sauce you pour over your pancakes.  Love how the pancakes soak up the syrup.  I served my pancakes in a breakfast bowl.  1/3 cup blueberry sauce equals 4.6 grams net carbs.

These pancakes will surprise you.  If you like a denser texture, then these lovely pancakes will delight you.  The secret ingredient is gelatin.  I use the NOW brand from Netrition.com.  When refrigerated, these remind me of the drop scones from my youth.  I don't like pancakes and crepes that taste low-carb, so typically almond flour in crepes is out and coconut flour if used has to be used in small quantities so that it is not too obvious.  I was so happy with these and especially that they tasted so yummy to my taste buds.  They were even lovely just on their own with my Healthy Butter and a little fruit spread. They are very low-carb compared to anything you will find in our cookbooks as well.  The lowest carb pancake in our cookbooks is 2.3 grams carbohydrate per pancake, but most of them are around 4  or 5 grams of carbohydrate per pancake.  Let's face it, there are a gazillion low-carb pancake recipes out there, but I'll be honest with you, I am picky about my pancakes and crepes.  If they taste strongly of coconut flour, they will go in the garbage and if they have a funny texture due to almond flour or something else, same thing.  These passed the "Jen" test I'm happy to report.  Have a great day everyone!  Thank you so much for your support.  



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! 




4 oz regular cream cheese, softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tsp baking powder (5 mL)
1 tsp unflavored gelatin (5 mL)  Can use unflavored gelatin from the grocery store.
1/4  tsp vanilla extract (1 mL)
Blueberry Sauce:
I used 2 cups of frozen blueberries, some sweetener to taste  and brought to boil in a saucepan. Add 1/2 tsp cornstarch (mixed with some liquid from pan) and returned to saucepan....bring to boil and cook until slightly thickened.   Serve with these pancakes and soft clouds of whipped cream (sweetened, if you like). 

In food processor, process cream cheese.  Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract.  Drop by 2 tablespoonfuls onto lightly greased nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat.  Cook until bubbles form and carefully flip when the topside is a little more set.  Make sure the pan is not too hot; reduce heat when necessary.

Yield: 12 pancakes without sauce - use as much or as little as you would like!
1 pancake 
61.3 calories
3.6 g protein
4.4 g fat
1.2 g net carbs

Monday, February 8, 2016

NO-BAKE CHEESECAKE HEARTS



I have a beautiful cousin.  Her name is Brenda McLachlan.  When I was growing up, I thought she was everything I was not and would have liked to have been.  Looking back at photos, I can see that I was pretty too, except I had difficulty seeing that at that age (teenager).  When I was at university in Cape Town, South Africa and getting married to my darling Ian, my cousin sent me a cookbook as a present. The inscription inside the cookery book said, "The way to a man's heart is through his tummy!"   Little did she know that I would take that advice to heart and eventually become a cookbook author.  In those days, I didn't know the first thing about cooking and baking.  I was 21 but I'd not been allowed to cook and bake, save for a couple of things (crepes and caramel pie) while growing up.  The kitchen was pretty much off limits for me.  Only one small thing indicated that I had any talent in the kitchen and that was in Home Economics Cooking Class, I received an award for the highest marks in the school in my grade.  I only took that class for one year in Standard 6 (Grade 8).

I had a tiny wedding and no family was present, except for 6 friends - 8 of us in total.  My parents were in Canada at the time and Ian felt if his family was there and mine were not, I would break down in tears.  There is a story behind that, but I don't want to go into it. I had R20.00 (rand = South African currency) to spend on my wedding dress.  I walked around Cape Town streets in tears as I was having a great deal of trouble finding something that would suffice as a wedding dress for only R20.00.  I did find a simple yellow dance dress.  I paired it with a broad-brimmed white hat and bought some yellow flowers to put on the hat. I wore high heels with my dress.  I did feel pretty in it, so that was a relief, and we had a meal and dance at Kloof Neck Restaurant after the wedding ceremony at the church.  My husband has always felt a little bitter about his wife not having had the fairy tale wedding.  I would have liked my dad, whom I adored, to be there for me and to say nice things about me, but that is water under the bridge. I don't feel bitter, nor do I think about it very often.  Instead many years later Ian commissioned a now-famous artist, Jonathon Earl Bowser, to do an enormous painting of me in a dream wedding dress.

CLICK on the photo for a bigger image or go to the link above the photo of the painting.  The little girl in the photo is me at age 3.  I am walking out of the dark jungle into the light.  This painting was done in Canada, but reminds me of where I live now.  The flowers in the front look like Impatience to me and they literally grow wild here.

Ian ran around with this silly smile on his face for 6 months.  I knew he was up to something, but could not figure it out.  I'm sure people think I'm the one that is full of myself, but that was Ian's way of making it up to me for not having had a fabulous wedding, which many young women dream about for years before the actual event.  For the record, I really enjoyed my wedding day and have wonderful memories. 

Below is a lovely recipe for Valentine's Day!  Hope you have a lovely day with your Valentine. Unfortunately, Ian and I have spent two Valentine's Days in our lives apart.  He was visiting his aging parents in Cape Town.  We could not both afford to go, besides I was working on cookbooks.



NO-BAKE CHEESECAKE HEARTS
This is such a cute dessert – makes a lovely presentation.  Every time I served this dessert, people simply loved it!  The leftover scraps will not go to waste either!  The first time I made this, Ian and I had a tea date in the jungle and I was working on Volume 1 of Low-Carbing Among Friends.  You guessed it!  This recipe is in that book, which by the way, thanks to our low-carbing friends became a national best seller!!


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!


Almond Crust:
1/2 cup ground almonds, OR (125 mL)
  almond flour
1/2 cup Gluten-Free Bake Mix 2 , OR mor ground almonds (125 mL)
Sweetener to equal 4 tsp sugar (20 mL)
3 tbsp butter, melted (45 mL)
Filling:
12 oz regular cream cheese (375 g)
Liquid sweetener  (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/4 cup powdered erythritol, OR more liquid sweetener  (60 mL)
1/4 cup butter, melted (60 mL)
1/2  cup unsweetened almond milk, divided (125 mL)
1/4 tsp almond extract (1 mL)
1 envelope gelatin (15 mL)
Topping:
4 tbsp ground almonds, toasted (60 mL)
1 tbsp powdered erythritol, OR liquid sweetener (15 mL)
1 tbsp melted butter (15  mL)
Maraschino cherries, cut in half
  (optional)

Almond Crust:  Preheat oven to 350°F (180°C).  In food processor, combine ground almonds, Gluten-Free Bake Mix 2, sweetener and butter; process.  Press into shallow 9-inch (23 cm) glass pie dish.  Bake crust 10 minutes.  Allow to cool.

Filling:  In food processor with metal blade, process cream cheese, liquid sweetener and erythritol.  Add butter, 1/4 cup (60 mL) almond milk and almond extract; process.  In small saucepan, combine the remaining almond milk and gelatin.  Heat milk until gelatin dissolves and add to cream cheese mixture; process.  Pour over crust.  Refrigerate. 

Topping:  In nonstick skillet, place ground almonds and heat until ground almonds are turning brown, but not too dark. Transfer to a bowl and allow to cool. Stir in erythritol and butter. Remove set cheesecake from refrigerator and use a heart-shaped cookie cutter or any other preferred shape.  Gently press the cheesecake out of the cookie cutter using clean fingers.  Garnish the shapes with ground almond mixture and half or a quarter cherry, if desired.   Place on a pretty serving dish and refrigerate until serving time.

Yield:  14 servings
1 serving
181.8 calories
4.6 g protein
17.1 g fat
2.5 g net carbs

Sunday, February 7, 2016

OPEN-FACED BREAKFAST OMELET




OPEN-FACED BREAKFAST OMELET

Here is a nice, tasty open-faced omelet that can feed 4 with a side of breakfast sausage or fried tomatoes, if desired..  This was delicious and more fun than a folded omelet.  It even tastes better to me!  I sort of scramble the eggs a bit, too, in order to let the uncooked egg flow onto the hot pan.  It still sets like an open-faced omelet.

5 eggs
1/cup almond milk, OR (60 mL)
  whipping cream
1/tsp salt (1 mL)
2 tbsp bacon fat, divided (30 mL)
1/lb fresh, sliced mushrooms (250 g)
1 cup chopped onion (250 mL)
1 green bell pepper, diced
2 oz regular cream cheese, cut into bits (60 g)
1/cup grated Monterey Jack cheese (125 mL)
6 slices bacon, cooked crispy, chopped (reserve bacon fat)

In medium bowl, whisk eggs with almond milk, OR whipping cream and salt.  Set aside.

In nonstick frying pan, in 1 tbsp (15 mL) bacon fact, stir-fry mushrooms until turning brown.  Set aside.  In 1 tbsp (15 mL) bacon fat, cook onion and green pepper until soft.


Into large nonstick frying pan, pour egg mixture.  As it begins to set, stir the egg a little to allow uncooked parts to touch the pan.  Add cooked mushrooms, onions and green pepper and cream cheese bits.  Make sure the bottom of the omelet does not burn (reduce heat).  Keep cooking until set.  Sprinkle with Monterey Jack cheese and chopped crispy bacon.  Serve.

Yield:  4 servings
1 serving
242.1 calories
15.1 g protein
15.8 g fat
2.0 g fiber
9.0 g net carbs

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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Saturday, February 6, 2016

GIGANTIC SOFT PEANUT BUTTER COOKIES




GIGANTIC SOFT PEANUT BUTTER COOKIES

The perfect soft peanut butter cookie recipe, I think. These are beautiful big peanut butter cookies with a soft texture. They are like 2 cookies in one.  One cookie should suffice under normal circumstances. Keep them refrigerated for the absolute best texture the first day. The small amount of cornstarch  (2 grams whole carbohydrate per teaspoon - spread over 14 servings equals 0.1 g carbohydrate) really helps with the texture. You are going to love these!  After the first day, I actually prefer these at room temperature.  These are such large cookies that they are closer to eating a muffin than a cookie.

1/cup unsalted butter (125 mL)
1/cup peanut butter (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 3/4  cup (175 mL)
  sugar
1/4  cup powdered erythritol  (60 mL)
11/4  tsp vanilla extract (6 mL)
11/4  cups Gluten-Free Bake Mix 2,  CLICK FOR RECIPE! (300 mL)
  (no need for gelatin)
1 tsp cornstarch (5 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
Sugar-free chocolate chips, optional

Preheat the oven to 350°F (180°C). 

In food processor, process butter, peanut butter, egg, liquid sweetener, erythritol and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, cornstarch, baking soda and baking powder.  Add to liquid ingredients.  Process until smooth.  Using a 2 tbsp (30 mL) cookie scoop, plop cookie batter onto ungreased cookie sheet.  Top each large cookie with a few chocolate chips, if desired, for garnish.  Bake about 12 minutes, or until the edges are golden.  Allow to cool on the cookie sheet before using a metal spatula to transfer to dinner plates and refrigerate. Once fully set, they can be placed in a different container, if desired.

Yield:  14 LARGE cookies
1 cookie
163.4 calories
4.1 g protein
14.6 g fat
0 g fiber
3.6 g net carbs 


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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Thursday, February 4, 2016

JALAPENO POPPER DIP



JALAPENO POPPER DIP

This tastes like jalapeno poppers! Most people will think so. It is not super-spicy.  Make it spicier by adding more jalapenos, if desired, or hot sauce. This stuff is addictive.  Everyone will want your recipe! I used canned jalapenos, so no danger of hurting your hands or fingers.  If you cannot tolerate spicy jalapenos….fry up chopped green peppers until soft and use that instead (make sure to remove all seeds first).

16 oz cream cheese, softened (500 g)
  (I used a mix or regular and spreadable)
1 cup grated Monterey Jack cheese (250 mL)
1/cup mayonnaise (125 mL)
1/cup canned green chilies (125 mL)
1/cup canned jalapenos (60 mL)
1/cup grated Monterey Jack cheese (125 mL)
1/cup grated Parmesan cheese (75 mL)
  (in a can, or fresh)
1/cup almond flour (60 mL)
2 tbsp melted butter (30 mL)
1/tsp paprika (2 mL)

Preheat the oven to 400°F (200°C). 

In food processor, process cream cheese until smooth.  Add 1 cup (250 mL) grated Monterey Jack cheese, mayonnaise, green chilies and jalapenos; process.  Spread evenly in a 1-qt (1 L) casserole dish.

In small bowl, combine 1/cup (125 mL) grated Monterey Jack cheese, Parmesan cheese, almond flour and melted butter.  Sprinkle over top of cream cheese layer. Sprinkle paprika evenly over topping. Bake 25 to 30 minutes, or until golden brown on top.

Yield:  16 servings
1 serving
218.3 calories
7.0 g protein
20.5 g fat
0.5 g fiber
1.5 g net carbs

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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Tuesday, February 2, 2016

BUTTERED GREEN BEANS



BUTTERED GREEN BEANS

Simplicity itself!  Almost not even a recipe as such! My husband is always thrilled when I serve tender green beans in this very simple way. Use your favorite seasoning salt.

1 lb French green beans (0.45 kg)
  (the longer, thinner kind without strings)
Seasoning salt, to taste
2 tbsp butter (30 mL) 


Remove ends of green beans and cut them in half. In large pot of boiling water, boil green beans about 10 to 15 minutes, or until tender.  Drain green beans in colander over a large bowl.  Place green beans in serving dish, toss with Seasoning salt, to taste and place pats of butter on them.  Once butter has melted, toss green beans to coat evenly with the butter.  Serve.

Yield:  6 servings
1 serving
57.4 calories
1.4 g protein
3.9 g fat
1.4 g fiber
4.0 g net carbs 

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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

CHEESY BEEF AND BACON STROMBOLI







SEE BELOW FOR MIRACLE DOUGH TIPS

CHEESY BEEF AND BACON STROMBOLI

Just a fabulous use for the Miracle Dough.  We loved this.  My husband appreciated the beef version as a change from chicken.  He is amazed at all the variations and computations one can come up with using this amazing dough.  Stromboli are more like pizza rolls and Calzones are like folded pizzas. 

5 slices bacon, cooked and chopped
  (reserve 1 tbsp (15 mL) bacon fat)
11/lbs ground beef, cooked (0.680 kg)
1 tsp seasoning salt, OR to taste (5 mL)
1/tsp black pepper, to taste (2 mL)
11/cups grated Cheddar cheese (300 mL)
Cheese Sauce:
4 oz regular cream cheese (125 g)
1 tbsp butter (15 mL)
1/cup almond milk (75 mL)
1/cup grated Cheddar cheese (60 mL)
1/tsp salt (1 mL)
1 egg yolk
1 tsp water (5 mL)

Preheat oven to 400°F (200°C).  Grease a 14 x 10-inch (36 x 25 cm) cookie sheet.  Line cookie sheet with parchment paper.

In large frying pan, in bacon fat, brown ground beef.  While it is cooking, sprinkle with seasoning salt and black pepper.  Stir in cheese sauce.

Cheese Sauce:  In saucepan, over medium heat, combine cream cheese almond milk and butter.  Whisk occasionally and when melted, stir in cheese and salt and keep stirring until the sauce is thick and smooth.


Place dough ball on the parchment paper and cover with plastic wrap.  Using a small rolling pin or a food can, roll out the dough to cover the entire pan.  Place the meat filling in the center and cover with beef filling.  Sprinkle with grated Cheddar cheese.  Leave about 1 inch (2.5 cm) dough on either side of the filling on short end of the pan.  Fold these shorter edges over the meat filling.  Now fold the long edge, closest to you over the filling.  Bring the other long edge over and pinch dough closed on the top, using your fingers.  Using the parchment paper, carefully roll the stromboli over, so that the seam side is underneath.  In small bowl, combine egg yolk and water and whisk with a fork.  Brush stromboli with egg yolk mixture, using a pastry brush.  Bake 20 minutes, or until the top is turning golden brown in places.  With this sort of dough, you don’t want to overcook it; otherwise it will harden in spots.

Helpful Hint:  You could place the filling about 1 inch from the long end furthest from you and roll the stromboli, jelly-roll style.  That could be a fun variation.  

Yield:  6/8 servings
1 serving
696.1/522.1 calories
46.2/34.7 g protein
53.0/39.9 g fat
0/0 g fiber

6.3/4.7 g net carbs 


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.


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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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