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Tuesday, August 7, 2018

CORVINA IN LEMON GARLIC BUTTER SAUCE





CORVINA IN LEMON GARLIC BUTTER SAUCE

I think Corvina is similar to Sea Bass, but you can use your favorite fish for this recipe. This richly-flavored sauce complemented the fish so nicely.  As good as you would get in a restaurant my husband said....actually he said it was even better than his favorite restaurant fish meal.  High praise considering...  :)

4 Corvina fish filets, OR any white fish
  (28 oz; 800 g)
2 tsp dried parsley, optional (10 mL)
Salt, to taste
Black pepper, to taste
2 tbsp light-tasting olive oil (30 mL)
Lemon Garlic Butter Sauce:
1 tbsp butter (15 mL)
2 tsp crushed garlic (10 mL)
1/2 cup dry white wine, OR (125 mL)
  champagne
1/2 cup heavy cream (125 mL)
4 tbsp butter (60 mL)
1 tbsp lemon juice (15 mL)
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)

Pat fish dry.  Sprinkle with parsley, salt and pepper to taste on both sides of the filets. 

In large nonstick skillet, in half olive oil, over medium low heat cook 2 filets at a time, 4 min on the one side and 5 minutes on the other, or until fish flakes easily with a fork (if necessary to cook longer, turn fish after the 5 minutes).  Repeat with remaining olive oil and fish filets.

Lemon Garlic Butter Sauce:  In nonstick skillet, in butter, over medium heat, cook garlic.  Remove from heat briefly and carefully add wine, OR champagne.  Return to heat and simmer 5 minutes.  Add cream, butter, lemon juice, salt and black pepper.  Reduce heat to low and cook 2 minutes.

Variation:  The sauce is also very good with some Parmesan cheese (the kind in a can) added.

Yield: 4 servings

1 serving
489.2 calories
33.4 g protein
36.3 g fat
0.1 g fiber
2 g net carbs 

Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends and are available at Amazon.com/author/jennifer.eloff

Pretty coil-bound cookbooks with tons of photos direct from😍 us: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy or on Amazon



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Monday, August 6, 2018

NUTELLA-TOPPED CHEESECAKE





NUTELLA-TOPPED CHEESECAKE

A delicious use of the homemade Peanut Butter Nutella (HERE).  The cheesecake filling was perfect atop the shortbread-like crust.  The key is to have enough butter in the crust.  I must admit I kept slivering away at this cheesecake....a little too good!  

Please Note: The difference in the colors of the Peanut Butter Nutella is that one half used cocoa powder and one half used carob powder.  

Crust:
2 cups Gluten-Free Bake 2 (500 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/2 tsp vanilla extract (2 mL)
Filling:
24 oz regular cream cheese (750 g)
3 eggs
1/2 cup heavy cream (125 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tsp vanilla extract (10 mL)

Preheat oven to 350°F (180°C).

Crust:  In medium bowl, place Gluten-Free Bake Mix 2.  In cereal bowl, melt butter.  Stir in liquid sweetener and vanilla extract.  Press mixture into 11 x 7-inch (28 x 18 cm) glass dish, using plastic wrap to help smooth the crust out.  Bake crust 15 minutes, or until golden brown around the edges.

Filling:  In food processor, process cream cheese, eggs, heavy cream, liquid sweetener, erythritol and vanilla extract.  Pour over crust.  Bake 20 to 25 minutes or until golden in spots.  Allow to cool.  Refrigerate.  When chilled, spread Peanut Butter Nutella evenly over the top of the cheesecake and refrigerate until serving time.  If you would like a lot of topping, you could double the Peanut Butter Nutella recipe.

Yield:  24 squares
1 square
265.4 calories
7.3 g protein
24.2 g fat
0.3 g fiber
4.3 g net carbs 


Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends and are available at Amazon.com/author/jennifer.eloff



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Saturday, August 4, 2018

LOW-CARB PEANUT BUTTER NUTELLA







LOW-CARB PEANUT BUTTER NUTELLA

The texture is amazing and there are so many uses for this. There is still a  slight peanut butter flavor if you use hazelnut extract so not to worry if you don't have it.  This stuff is seriously good - good enough to eat with a spoon!  The trick is to make sure that you sweeten this mixture adequately. It needs to be very sweet and not salty-tasting. Everyone will use their own favorite sweeteners, but I find a combination of sweeteners is best.  Please use the specific peanut butter suggested below for the best results.  Use with my Top Favorite Low-Carb Crepes or my Ultra Low-Carb Crepes.

1/2 cup peanut butter* (125 mL)
2/3 cup whipping cream, (150 mL)
Liquid sweetener to equal 11/2 cups (375 mL)
  sugar
1/3 cup powdered erythritol, OR (75 mL)
  2 tbsp xylitol (30 mL)
2 tbsp sugar-free honey, OR (30 mL)
  more sweetener, to taste
4 tbsp vanilla whey protein powder** (60 mL)
  {may need 1 tbsp (15 mL) more}
3 tbsp cocoa, OR carob powder (45 mL)
11/2 tsp vanilla extract,  OR hazelnut extract (7 mL)
1 tsp coconut oil (5 mL)

In blender, combine peanut butter, whipping cream, liquid sweetener, whey protein powder, cocoa, OR carob powder, powdered erythritol, OR xylitol, hazelnut extract and coconut oil.  Blend well.  The mixture should be smooth, thickened and glossy-looking.  If not, add another tablespoon whey protein powder and blend.

Helpful Hints:  *I used Skippy® Creamy Natural peanut butter and **Gold Standard® Whey protein powder, French Vanilla Cream from GNC.  I give the carob powder option for those who can’t have cocoa or chocolate due to migraines or allergies.  If you decide to use the xylitol, do not be concerned that it will make the mixture crunchy or that it will crystallize out.  This mixture is very smooth.  Please remember that xylitol is deadly for dogs.

Yield:  11/4 cups (300 mL)

1 tbsp (15 mL) per serving
69.5 calories
2.5 g protein
6.0 g fat
0.4 g fiber
1.3 g net carbs 

Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends are available at Amazon.com/author/jennifer.eloff

Pretty coil-bound cookbooks with tons of photos direct from😍 us: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy or on Amazon





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

Thursday, August 2, 2018

TOP FAVORITE LOW-CARB CREPES





TOP FAVORITE LOW-CARB CREPES

Even if you will be making these for high-carbers, they will not think anything is amiss and will not think “low-carb” if you know what I mean!  I made an amazing Peanut Butter Nutella recently which I used to spread on these crepes and topped with my Vanilla Custard Ice Cream.  Delicious!  I'll share the Nutella recipe soon.  Meantime, here's one that I used to make, but the new one is much nicer and more chocolaty.  These crepes are nicer than the crepes you will eat at the Crepes and Waffles restaurants.  Reason being, these are more substantial-tasting, whereas those others are so ridiculously thin.

If desired, you can try my Ultra Low-Carb Crepes...only 1 gram net carbs each!

1 cup Hood® Calorie Countdown (250 mL)
   milk, OR almond milk
6 large eggs
3/4 cup gluten-free oat flour, OR (175 mL)
  Buckwheat flour* for grain-free
1/4 cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp (20 mL)
  sugar, OR 2 coffee sweetener packets
1 tsp vanilla extract (5 mL)
1/4 tsp xanthan gum (1 mL)
  
Crepes:  In food processor or blender, combine Hood® Calorie Countdown milk, OR almond milk, eggs, oat flour, butter, liquid sweetener, vanilla extract and xanthan gum.  Process well, stopping to scrape sides of food processor or blender a couple of times.

Use two (to work more quickly otherwise use one) 6-inch (15 cm) nonstick pans.  Pour 3 tbsp (45 mL) crepe batter in each pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form (placing a small pot lid over top of crepe will help the top of the crepe set more quickly before the underside turns too dark).  I sometimes do that but not always. Flip crepe and cook other side briefly. Transfer to a dish with a lid to keep the crepes warm.

Helpful Hint:  The brand Anthony’s® Buckwheat flour is mild in flavor.  I cannot attest to the flavor of other brands.  Find this brand online.

NOTE: These worked very well with 1/4 cup (60 mL) oat flour!! – only made 12 crepes with scant 1/4 cupfuls (60 mL) used.  Nutritional Analysis: 12 crepes – 90 calories; 3.5 g protein, 8.1 g fat; 0.1 g fiber; 1.5 g net carbs.  

Yield:  17 crepes
Oat flour/Buckwheat flour
69.5/71.1 calories
2.9/3.0 g protein
5.1/4.9 g fat
0.1/0.6g fiber
2.6/3.4 g net carbs

Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends are available at Amazon.com/author/jennifer.eloff

Pretty coil-bound cookbooks with tons of photos direct from😍 us: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy 




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

Monday, July 30, 2018

AMAZON AUTHOR PAGE, ETC.

Just an FYI post.  Here are our latest Low-carb/Keto Low-Carbing Among Friends' cookbooks and links for your information. These cookbooks have around 50 or more color photos in each, glossy covers and matching coil binding.  Pretty kitchen-style cookbooks for your dining pleasure!  Have many low-carb recipes at your fingertips in an easy-to-read format, with a simple index and many favorite recipes from our Low-Carbing Among Friends' team of authors.






AMAZON AUTHOR PAGE: http://bit.ly/JenniferEloff Jennifer at 61)

Our BEST Combo/Bundle Cookbook SALE ever: http://amongfriends.us/pbooks.php 

Looking back, Jennifer at 48, after 7 years of Low-Carb: http://low-carb.us/FAQ.shtml


Wednesday, July 25, 2018

CHOCOLATE CONDENSED MILK FROSTING




CHOCOLATE CONDENSED MILK FROSTING
This frosting is so delicious.  You’ll want to eat it with a spoon!  It is very generous, making 21/4  cups (560 mL) frosting – more than enough to frost a two-layer cake or a sheet cake. Please note that the carbs will be a lot lower with the options for the whole milk powder.

1/3  cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, coconut (250 mL)
 milk powder or heavy cream powder
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup whipping cream (125 mL)
1/3  cup powdered erythritol, OR (75 Ml)
  8 coffee sweetener packets
1/3  cup cocoa, OR carob powder (75 mL)
  (use 1 tbsp less carob powder)
1 tbsp cold water
11/2  tsp unflavored gelatin (7 mL)
1/3  cup boiling water (75mL)
1/2  tsp vanilla extract (2 mL)
13/4  cups vanilla whey protein* (425 mL)

In food processor, pour 1/3 cup (75 mL) boiling water.  Add unsalted butter, regular butter, whole milk powder, OR coconut milk powder, OR heavy cream powder, liquid sweetener, whipping cream, powdered erythritol, or coffee sweetener and cocoa, OR carob powder. 

In small bowl, combine 1 tbsp (15 mL) cold water and gelatin.  Add to food processor along with 1/3 cup (75 mL) boiling water and vanilla extract.  Process.  Add vanilla whey protein powder.  Process again until smooth.  Frost two-layer cake.  This would also be a generous frosting for a 9 x 13-inch cake (23 x 33 cm) cake.

Helpful Hint: *I used Gold Standard® French Vanilla Cream whey protein powder from GNC.

Yield: 21/4  cups (560 mL)
Please note that the carbs will be a lot lower with the options for the whole milk powder.

1 tbsp cocoa/carob
55.5/57.7 calories
4.4/4.2 g protein
3.5/3.5 g fat
0.4/0.2 g fiber
1.7/2.2 g net carbs

Now $ave$'s for pretty kitchen-style, coil-bound cookbooks with tons of photos direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy



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

Tuesday, July 24, 2018

CARAMEL APPLE-TOPPED CHEESECAKE





CARAMEL APPLE-TOPPED CHEESECAKE

This is a very special cheesecake.  Don’t let the steps fool you.  It’s very easy to make as the Caramel Topping is simply a blender recip an d the apple is cooked in the microwave oven in 1 minute.  Make the cheesecake and then the next day make the Caramel and Apple Topping and you can still eat it on that day.

Crust:
12/3 cups Gluten-Free Bake Mix 2 (400 mL)
1/2 cup butter, melted (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/4 tsp almond extract, optional (1 mL)

Filling:
4, 8-oz packages cream cheese, softened (1 kg)
13/4 cups sour cream (425 mL)
1/2 cup unsalted butter, softened (125 mL)
Sweetener to equal 11/2 cups sugar (375 mL)
  (if desired, a combination of liquid sweetener
  and erythritol or xylitol)
1 tbsp vanilla extract (15 mL)
1 tsp lemon juice (5 mL)

Caramel Topping (Easy Blender recipe):
6 tbsp unsalted butter, melted (90 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/2 cup vanilla whey protein powder (125 mL)
1/3 cup whipping cream (75 mL)
1/3 cup whole milk powder, OR heavy cream (75 mL)
3 tbsp powdered erythritol (45 mL)
1 tbsp water (15 mL)
1 tsp molasses (5 mL)
1/2 tsp vanilla extract (2 mL)
1/16 tsp salt (0.25 mL)

Apple Topping:
1 apple
1 tsp butter (5 mL)
1/4 tsp cinnamon (1 mL)
Sweetener to equal 1 tbsp sugar (15 mL)

Preheat the oven to 350°F (180°C).
Crust:  In medium bowl, place Gluten-Free Bake Mix 2.  In small bowl, combine melted butter and almond extract.  Stir into bake mix.  Spread in bottom of 8 or 9-inch (20 or 23 cm) springfrom pan.  Bake 12 minutes.

Filling:  In food processor, process cream cheese.  Add sour cream, butter, sweetener, vanilla extract and lemon juice.  Pour over prepared crust.

Bake cheesecake 45 to 55 minutes, or until looking puffy and center is set.  Refrigerate once cool.

Caramel Topping:  In blender or food processor, process butter, liquid sweetener, vanilla whey protein, whipping cream, whole milk powder, OR heavy cream powder, powdered erythritol, water, molasses, vanilla and salt until smooth.  Spread over chilled cheesecake.  Sprinkle with cooked apple and garnish with whipped cream or Crème Fraiche rosettes, if desired.

Apple Topping:  Peel, core and dice apple.  Place in dish with lid and microwave one minute, or until tender.  In frying pan in butter, stir fry apple.  Sprinkle with cinnamon and sweetener.

Now $ave$'s for pretty kitchen-style, coil-bound cookbooks with tons of photos direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy

Monday, July 23, 2018

ICE CREAM CUSTARD


ICE CREAM CUSTARD
This is a fabulous ice cream with a wonderful texture and flavor.  Talking about flavor, you can make any of the variations with this basic vanilla ice cream. Mine actually remained scoopable from the freezer for a few days.  Delicious!  Try it and you won't be sorry.  To use up the egg whites make my Cream Cheese Scrambled Eggs - Just add a couple more eggs to the whites and follow the recipe but make it a bigger recipe obviously.  Use the cream found in cartons that sit on the shelf - I believe this makes the ice cream scoopable - therefore, no need for adding glycerin or alcohol.

1 cup whipping cream (250 mL)
1 cup half and half (250 mL)
8 egg yolks (save the whites)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/3  cup powdered erythritol (75 mL)
11/2 cups whipping cream (375 mL)
4 tsp vanilla extract (20 mL)
1/8 tsp salt (0.5 mL)

In large saucepan, over medium heat, heat whipping cream and half and half until it is very hot but not boiling.  Stir often.  Remove from heat. 

In food processor, process egg yolks, liquid sweetener and erythritol really well.  Gradually add warm cream mixture, while processing, until combined.  Return egg mixture to saucepan and cook over medium-low heat until very hot, stirring constantly.  Do not boil; watch carefully. Transfer custard to large bowl.  Stir in whipping cream, vanilla and salt.  Cover and chill in refrigerator overnight or at least 8 hours.  Place in ice cream maker and follow manufacturer’s directions.  Watch as the ice cream custard expands while freezing and could overflow.  Place ice cream in freezer to further harden. 

Yield:   12 servings
1/2 cup (125 mL) per serving
217.9 calories
3.5 g protein
21.4 g fat
2.8 g  carbs

Variations:  Chocolate Ice Cream or Chocolate Mint:  Use 2/cup (150 mL) powdered erythritol, liquid sweetener to taste and reduce vanilla to 1 tsp (5 mL). In blender, add 1/4 cup (60 mL) cocoa to some of the warm custard; blend until smooth.  For making chocolate mint ice cream, omit vanilla extract and use 11/2 tsp (7 mL) peppermint extract.  Yield:  13 servings (2.9 g  carbs)

Strawberry Ice Cream:  Use 1 cup (250 mL) frozen unsweetened strawberries, slightly thawed.  In blender, blend strawberries with custard, adding a little red food coloring, if desired, and use 1 tsp (5 mL) vanilla extract.
Yield:  14 servings (3.5 g  carbs)

Cappuccino Ice Cream:  Use 1 tbsp (15 mL) instant coffee dissolved in 2 tbsp (30 mL) hot whipping cream and reduce vanilla extract to 1 tsp (5 mL).
Yield:  12 servings (3.0 g carbs)

Now $ave$'s for pretty kitchen-style, coil-bound cookbooks direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy



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

Saturday, July 14, 2018

GARLIC ALFREDO MEATBALLS




GARLIC ALFREDO MEATBALLS

These meatballs are made in an easy, no-fuss manner in the oven.  The thick, rich Garlic Alfredo Sauce can be used in other ways such as over cooked spaghetti squash strands.  If you would like a thinner sauce, add 1/4 cup water.

11/2 lbs lean ground beef (0.68 kg)
1 egg
2 tsp crushed garlic (10 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
Garlic Alfredo Sauce:
8 oz regular cream cheese, softened (250 g)
1/2 cup grated Parmesan cheese (125 mL)
  (the kind in a can)
1/2 cup whipping cream (125 mL)
1/2 cup butter (125 mL)
1 tsp crushed garlic (5 mL)

Preheat the oven to 400°F (200°C).

In medium bowl place ground beef.  In cereal bowl, beat egg with fork.  Add garlic, salt and black pepper; whisk into egg.  Add egg mixture to ground beef and mix together well (I like to use disposable plastic gloves).  Form meatballs with the help of a 2 tbsp (30 mL) cookie scoop.  Place meatballs on parchment-lined cookie sheet.  Bake 25 to 35 minutes, or until cooked through.  Place in a dish and pour Garlic Alfredo Sauce over the meatballs and serve.

Garlic Alfredo Sauce:  In large skillet, combine cream cheese (cut into pieces), Parmesan cheese, whipping cream, butter and garlic.  Over medium heat, allow cream cheese to melt and then whisk the sauce.  The butter may separate.  If that occurs, place in a blender and blend (allow sauce to cool slightly first) on low speed (remember the sauce is hot!) and then higher speed when it is safe to do so. 

Yield:  21 meatballs
1 meatball with sauce
177.1 calories
8.6 g protein
15.4 g fat
0 g fiber
0.9 g net carbs


Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends are available at Amazon.com/author/jennifer.eloff But now $ave$'s direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy


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

ZUCCHINI SPICE BREAD





ZUCCHINI SPICE BREAD
We finished this bread in less than a day!  Great to have alongside a nice cup of tea or coffee. You can get away with adding 1/4 cup (60 mL) less grated zucchini as that is what the original high-carb recipe used.  I preferred this bread once completely cooled to room temperature.


3 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup light olive oil (125 mL)
1/4 cup granulated erythritol, OR (60 mL)
  6 coffee sweetener packets
2 tbsp coconut oil (30 mL)
1 tsp unflavored gelatin (5 mL)
1 tbsp vanilla extract (15 mL)
13/4 cups Low-Carb Gluten-Free Bake Mix 2, (425 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
11/2 tsp cinnamon (7 mL)
3/4 tsp nutmeg (3 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp ground cloves (0.5 mL)
2 cups grated zucchini (500 mL)

Preheat the oven to 350°F (80°C).

In bowl with mixer or in food processor, combine eggs, liquid sweetener, olive oil, erythritol, coconut oil, gelatin and vanilla extract; process. 
In medium bowl, combine and mix well Gluten-Free Bake Mix 2, OR Grain-Free, Gluten-Free Bake Mix baking powder, baking soda, cinnamon, nutmeg, ginger, salt and cloves.  Add to wet ingredients; process.  Stir in zucchini.  Spread evenly in well-greased non-stick 8 x 4-inch (20 x 10 cm) loaf pan (if pan is old, line with parchment paper or foil and keep the sides high, so that you can simply lift the baked loaf out of the pan with ease).  Bake 45 to 55 minutes, or until cake tester or dinner knife comes out clean.  Cool in pan on wire rack.  Loosen edges with a knife and try to maneuver the knife underneath the loaf a bit in places and then invert.  Cool completely before slicing and enjoying with butter, if desired.   
Yield:  8 servings
1 serving
168 calories
11.3 g protein
13 g fat
1.7 g fiber
1.7 g net carbs 

Our Worlds#1 Low-Carb / Keto professional recipes used to lose/control weight are in Best-Seller Cookbook series Low-Carbing Among Friends are available at Amazon.com/author/jennifer.eloff But now $ave$'s direct from😍 us at: Bestsellers.uno/Teams.Recipes.Lose.Weight.Quick&Easy



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