Sunday, October 7, 2018

Low-Carbing Among Friends NEW Cookbook Book-9 and (Books-6,7,8)

Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!



Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!






Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!


Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!

Saturday, October 6, 2018

CREAMY BROCCOLI SWISS CHEESE BAKE








CREAMY BROCCOLI SWISS CHEESE BAKE

Easy and attractive broccoli dish.  You can serve this to company or have it sitting on any holiday table as an accompaniment to other dishes. Use any other cheese you prefer like sharp Cheddar cheese, which I think would also be awesome in this broccoli bake.

1 lb fresh broccoli florets (0.45 kg)
11/2 cups grated Swiss Cheese (375 mL)
Creamy Sauce:
4 oz regular cream cheese, (125 g)
  softened
1 cup almond milk, OR cream (250 mL)
  and water mix
2 eggs
11/2 tsp salt (7 mL)
1/4 tsp black pepper

Preheat the oven to 375°F (190°C).

Place broccoli florets in 1-qt (1 L) casserole dish.  Pour cream sauce over broccoli and sprinkle grated Swiss cheese over top.  Bake 25 minutes or until broccoli is tender.

Creamy Sauce:  In food processor, process cream cheese, almond milk, OR cream and water mix, eggs, salt and black pepper. 

Yield:  8 servings
1 serving
167.3 calories
10.9 g protein
12.2 g fat
1.4 g fiber
3.1 g net carbs

NEW COOKBOOK SHIPS TODAY - Volume 9, Low-Carbing Among Friends - Peggy Hardaway's Recipe Collection Two with contributions from me and George Stella.

😉often Dieters feel HANGRY😂but not us Low-Carb/Keto folks here😋
😍ShipsTODAY - Sat Oct. 6th! Low-Carb World's#1 Team's *BrandNEW* Book9 => www.AmongFriends.us/VOL9Order.php <=$ave(as Low as $13each)


 Secret Sale

TEXAS CHOCOLATE SHEET CAKE WITH CHOCOLATE GANACHE FROSTING






TEXAS CHOCOLATE SHEET CAKE WITH CHOCOLATE GANACHE FROSTING

This classic American cake will feed a crowd, although my husband and I had no trouble finishing it over a few days.  He liked the denser version once chilled and I liked the slightly fluffier/more cakey version with the Creamy Ganache frosting (can nuke a chilled slice)).  Delicious!  Extremely addictive and the chocolae zooms a person, so that one gets lots done. 

21/4 cups Gluten-Free Bake Mix 2, OR (560 mL)
  Grain-Free Bake Mix
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
1 cup unsalted butter (250 mL)
3/4 cup hot water (175 mL)
1/2 cup unsweetened cocoa (125 mL)
2 tbsp light-tasting olive oil (30 mL)
Liquid sweetener (sucralose or stevia) to equal
  11/4 cups (300 mL) sugar
1/4 cup erythritol, OR xylitol (60 mL)
3 eggs
1/4 cup heavy cream (60 mL)
2 tsp vanilla extract
Chocolate Ganache Frosting:
2 cups sugar-free chocolate chips, OR (500 mL)
  use Lindt 70% bars and sweeten accordingly
1 cup heavy cream (250 mL)
Liquid sweetener, to taste

Preheat the oven to 375°F (180°C).

In large bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, baking soda and salt. 

In nonstick pot, over medium heat, melt butter.  Whisk in hot water, cocoa and olive oil.  Bring to the boil and boil about 30 seconds.  Stir in liquid sweetener and erythritol, OR xylitol.  Allow to cool and stir into the dry ingredients.

In small bowl, whisk eggs, heavy cream and vanilla extract.  Stir into cake batter until well-combined.  Pour batter onto parchment-lined 15 x 10-inch (38 x 25 cm) jelly roll pan.  Bake 20 minutes or until cake tester comes out clean.  Do not overbake as it will dry the cake out.  Once cake cools, spread frosting over cake.

Chocolate Ganache Frosting:  In double boiler (or bowl fitted over a larger pot containing water), melt chocolate chips, OR alternative with heavy cream.  Stir until smooth and add liquid sweetener, to taste.

Yield:  8 servings
1 serving
551.7 calories
41.5 g protein
39.1 g fat
1.0 g fiber
6.8 g net carbs 

😉often Dieters feel HANGRY😂but not us Low-Carb/Keto folks here😋
😍ShipsTODAY - Sat Oct. 6th! Low-Carb World's#1 Team's *BrandNEW* Book9 => www.AmongFriends.us/VOL9Order.php <=$ave(as Low as $13each)


 Secret Sale



Wednesday, October 3, 2018

HOLIDAY PUMPKIN SOUP




HOLIDAY PUMPKIN SOUP

This pumpkin soup has such rich flavors.  It would make a good soup for around the holidays.   I can just imagine people in colder climes enjoying this in front of a roaring fire while it is lightly snowing outside.  Sometimes I miss that around Thanksgiving and Christmas, I must admit.

2 tbsp butter (30 mL)
1/2 cup minced onion (125 mL)
1 medium carrot, sliced into thin rounds
2 tsp garlic (10 mL)
4 cups Homemade Chicken Stock* - SEE BELOW (1 L)
15-oz can pumpkin (425 g)
1 tsp salt, OR to taste (5 mL)
1 tsp molasses, optional (5 mL)
1 tsp ground ginger (5 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp cinnamon (2 mL)
2 bay leaves
Whipping cream for drizzling, optional

In large pot, in butter, over medium heat, fry onions and sliced carrot 5 to 8 minutes.  Add garlic and stir-fry 1 minute.   Add Homemade Chicken Stock,  page___, pumpkin, salt, molasses (if using), ginger, black pepper and cinnamon.  Bring to boil and simmer until vegetables are tender.  Allow soup to cool down 10 minutes.  Then in 2 batches puree soup and add back to pot.  Allow to simmer 5 minutes with bay leaves.  If soup is too thick, add water. Remove bay leaves when ready to serve.

Helpful Hints:  *Chicken Stock:  It is so easy to make chicken stock if you have a slow cooker or a pressure cooker.  Place rotisserie chicken carcass in the slow cooker or pressure cooker with a coarsely chopped onion, chopped carrot, 1 tsp (5 mL) dried parsley, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) black pepper and possibly some thyme, although I tend to omit it.  Cover with water completely.  Set on low heat for 8 hours in the slow-cooker.  Follow directions for the pressure cooker.  Strain when cool and place the chicken stock in a container in the freezer.  This chicken stock makes a wonderful base for soups and gravies.  It is so healthy for you.

Yield:  6 servings
1 serving
103 calories
5.2 g protein
5.2 g fat
1.9 g fiber
7.8 g net carbs



EXCITING NEWS: The sequel to Peggy Hardaway's Recipe Collection's here!
😍Pre-order Low-Carb World's #1 Team's Brand NEW Vol9 => www.AmongFriends.us/Secret-SALE.php <=$ave Now😋


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

Tuesday, October 2, 2018

MEXICAN TORTILLA ROLL-UPS





One of my favorite appetizers as well as my son, Jonathan’s favorite!  If desired, use a few chopped, canned jalapenos instead of green chilies.  A party favorite and so easy!

Olive oil
8 Low-Carb, Gluten-Free Tortillas
  (available on Amazon) OR Mama Lupe's (3 g carbs)
  OR Homemade Low-Carb, Gluten-Free Tortillas
8 oz light cream cheese, (250 g)
  softened
4.5 oz can chopped green chilies (128 g)
  drained
1/2 cup grated Cheddar Cheese, (125 mL)
1/3 cup chopped green onions (75 mL)
1/2 tsp crushed garlic (2 mL)
  (the bottled kind)

In nonstick skillet in a small amount of olive oil, fry the tortillas briefly on both sides.  They will still be flexible, however, the flavor will be enhanced.  This is not necessary if your tortillas taste great.
In medium bowl, combine softened cream cheese, green chilies, grated Cheddar cheese, finely chopped green onions and garlic.  Cover each tortilla with cream cheese spread. Roll up each tortilla.  Place tortillas on serving plate and cover with plastic wrap.  Refrigerate 2 hours or more.  Slice into narrow pieces. 

Helpful Hints:  The carbs may be higher with the gluten-free tortillas (available on Amazon). My wraps are not gluten-free, and they are 3 g net carbs; Mama Lupe's.  It is most common to serve these chilled, however, I have found that warming them in the microwave oven briefly makes them taste even more delicious!

Yield:  8 servings

1 serving
164.0 calories
9.2 g protein
11.9 g fat
4.6 g fiber
4.3 g net carbs



EXCITING NEWS: The sequel to Peggy Hardaway's Recipe Collection's here!
😍Pre-order Low-Carb World's #1 Team's Brand NEW Vol9 => www.AmongFriends.us/Secret-SALE.php <=$ave Now😋


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






Monday, October 1, 2018

BISCUITS




BISCUITS

  These biscuits will delight you.  I am sure you could use the Grain-Free Bake Mix, too, if desired.  Tender crumb inside and slightly crispy on the outside.  These were delicious and you may just think that you are cheating!

11/2 cups Gluten-Free Bake Mix 2, (375 mL)
2 tsp baking powder (10 mL)
1/4 tsp salt (1 mL)
2 eggs
1/3 cup sour cream (75 mL)
4 tbsp butter, melted (60 mL)
1/2 cup grated Mozzarella cheese (125 mL)

Preheat the oven to 375°F (190°C).  

Line a cookie sheet with parchment paper.  I normally spray the cookie sheet with nonstick cooking spray, so that the paper adheres nicely.

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

In food processor or bowl with mixer, process eggs.  Add sour cream and melted butter; process.  Add dry ingredients and process just until combined.  Stir in finely-grated Mozzarella cheese.  Drop batter by 1/4 cupfuls (60 mL) onto the parchment paper.  Bake 20 minutes until turning golden in spots on top.  Check after 18 minutes.  Enjoy with plenty of butter, perhaps some grated Mozzarella cheese and a drizzle of sugar-free, imitation honey or use one of your favorite fruit preserves.

Helpful Hints:  These are best the first day, however, you could nuke the biscuits briefly or reheat them in the oven.  If you would like more bisuits, simply double the recipe.  I find these are best eaten freshly baked.

Yield:  8 biscuits
1 biscuit
180.4 calories
6.1 g protein
15 g fat
0 g fiber
4.7 g net carbs


EXCITING NEWS: The sequel to Peggy Hardaway's Recipe Collection's here!
😍Pre-order Low-Carb World's #1 Team's Brand NEW Vol9 => www.AmongFriends.us/Secret-SALE.php <=$ave Now😋


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





SALMON IN HONEY MUSTARD GARLIC SAUCE







SALMON IN HONEY MUSTARD GARLIC SAUCE

A little savory, a little salty, a little sour and a little sweet – the perfect flavors for a beautiful salmon. This is my top favorite way to prepare a whole salmon.  Delicious!

2.6 lbs fresh whole salmon (1.2 kg)
2 tsp salt (10 mL)
1/2 tsp black pepper (2 mL)
Honey Mustard Sauce:
3 tbsp butter (45 mL)
2 tsp crushed garlic (10 mL)
3 tbsp sugar-free honey (45 mL)
  (the honey from Netrition uses xylitol,
  and the honey from Walmart uses maltitol)
2 tsp mustard (10 mL)
1 tsp lemon juice (5 mL)
1 tsp dried parsley (5 mL)

Preheat the oven to 375°F (190°C).

Line a large baking tray with parchment paper.  Spray baking tray with nonstick cooking spray to help the parchment stick.

In nonstick frying pan, stir-fry garlic in butter until turning golden.  Remove from heat and stir in honey, mustard, lemon juice and parsley.  Using a pastry brush spread the mixture evenly over the top of the salmon.  Bake salmon uncovered about 18 minutes, or until tender.

Yield:  8 servings
1 serving
256.8 calories
36.3 g protein
12.3 g fat
0.1 g fiber
0.4 g net carbs



EXCITING NEWS: The sequel to Peggy Hardaway's Recipe Collection's here!
😍Pre-order Low-Carb World's #1 Team's Brand NEW Vol9 => www.AmongFriends.us/Secret-SALE.php <=$ave Now😋


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


Sunday, September 30, 2018

JALAPENO CHEESE SQUARES







JALAPENO CHEESE SQUARES

These are self-limiting for me as they are very hot and spicy, however, for a milder version, used canned jalapenos instead. These are an unusual appetizer.  You could also serve these at breakfast time actually. If you’re a spice chicken, the canned jalapenos are a great option or if using fresh, use only 1 jalapeno and do not use the seeds.  Someone on Facebook suggested adding a layer of cream cheese.  I would imagine you could take 4 oz (125 g) cream cheese, break into bits or slice it and place on top of the Cheddar cheese before pouring the eggs over the top.

2 jalapeno peppers, seeded
  and finely chopped, OR use
  1/4 cup diced, canned jalapenos (60 mL)
10 oz grated Cheddar cheese (284 g)
6 eggs, fork beaten 

Preheat the oven to 350°F (180°C).

Spread jalapeno peppers in 8-inch (20 cm) square glass baking dish.  Cover with Cheddar cheese.  Pour eggs over top.  Bake in oven 25 to 30 minutes, or until set.  Serve cold or at room temperature.

Helpful Hint:  Use gloves while handling jalapenos.

Yield:  36 squares
1 square
45.8 calories
3.1 g protein
3.5 g fat
0.2 g fiber
0.3 g carbs




EXCITING NEWS: The sequel to Peggy Hardaway's Recipe Collection's here!
😍Pre-order Low-Carb World's #1 Team's Brand NEW Vol9 => www.AmongFriends.us/Secret-SALE.php <=$ave Now😋


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