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Sunday, March 1, 2015

ROASTED EGGPLANT CREAMY LASAGNA


Japanese Eggplant (not bitter).  You can use the other big ones, however, slice thinly.


Here are the steps of layering shown via the next few photographs:







ROASTED EGGPLANT CREAMY LASAGNA

This is the full meal deal with a meat sauce and a white sauce, plus beautifully roasted and seasoned eggplant slices in 2 layers.  This is easier than my crepe lasagna in my opinion and just as good.  If you like eggplant, you’re guaranteed to love this rich, delicious lasagna.  My husband and I loved it!  I'm still enjoying it and I told hubby he could have the Chicken pie and I'll have the Eggplant Lasagna. lol

Roasting eggplant is lot easier and quicker than frying them and one uses less oil.

1 lb 3 oz Japanese eggplant* - see Helpful Hints (0.6 kg)
Olive oil
Seasoning salt, to taste
2 lbs lean ground beef (0.9 kg)
1/tsp salt (2 mL)
Marinara Sauce  (click for recipe) (use half the  
  recipe, however, keep seasonings the same
  amount, except use half the thyme)
1/cup water (75 mL)
White Parmesan Cheese Sauce:
8 oz regular cream cheese (250 g)
2/cup buttermilk** - See Helpful Hints (150 mL)
1/cup grated Parmesan cheese (75 mL)
1/cup butter (60 ml)
2 tbsp water (30 mL)
1/tsp salt (1 mL)
1/tsp white pepper (1 mL)
1/tsp cornstarch, OR arrowroot powder (2 mL)

13/cup grated Mozzarella cheese (425 mL)

Preheat oven to 375°F (190°C).  Slice eggplant into about 1/inch slices.  Place in one layer on oiled cookie sheets.  Brush eggplant slices with olive oil (I use a clean paint brush, that I keep in my kitchen draw) and sprinkle with seasoning salt.  Roast 15 minutes on the middle shelf and remove eggplant slices that are tender and turn those that are not and place them in the oven again for another 5 minutes.

In large frying pan, fry ground beef until turning brown.  Add salt and continue cooking until cooked through.  Add Marinara Sauce and water.  Continue cooking until the water mostly evaporates.

White Parmesan Cheese Sauce:  In large, nonstick pot, place cream cheese, buttermilk, Parmesan cheese, butter, water, salt and pepper.  Stir until all the cheeses begin to melt.  Remove some of liquid and stir cornstarch, OR arrowroot powder into it and add back to the pot. Bring to a boil.  As soon as the sauce boils remove from the heat.

In 9 x 13-inch (2 L) baking dish, layer half the white sauce, then a layer of half the eggplant, half meat sauce and 3/cup (175 mL) grated Mozzarella cheese.  Place eggplant on top of the cheese, cover with the remaining white sauce, meat sauce and top with 1 cup grated Mozzarella cheese.  Place in oven 25 minutes or until bubbly and hot.  Serve with a lovely salad.

Helpful Hints:  *Make a little more eggplant as you’re almost certain to snack on some of the roasted eggplant…it is much too tempting!  You want to have enough for the lasagna! **To make your own buttermilk, place 1 tbsp (15 mL) lemon juice in the measuring cup and fill the rest with low-carb milk or cream.  The nutritional analysis does not include the olive oil.  You may use less or more than I did.

Yield:  9 servings
1 serving
465.5 calories
28.0 g protein
35.9 g fat
0.6 g fiber
7.2 g net carbs 

Saturday, February 28, 2015

CREAMY CHICKEN VEGETABLE PIE






CREAMY CHICKEN VEGETABLE PIE

My husband really enjoyed this meal.  The creamy white sauce is particularly flavorful.  The Miracle Dough comfortably covers the casserole dish.  It's the easiest dough in the world to roll out.  I'm not the best at rolling out dough, so this makes me happy! It makes 6 large servings and will comfortably serve a family of four with a couple of big eaters in the family, such as teenagers.  I know I once had teenage boys in the house and believe me they can eat!! I served this chicken pie with a big salad.  My husband really liked his dinner.

1 roast chicken, cut in bite size pieces
3 tbsp bacon fat (45 mL)
1 lb mushrooms, sliced (0.45 kg)
1 cup chopped onion (250 mL)
1 cup chopped bell peppers (250 mL)
Creamy White Sauce:
6 oz regular cream cheese (180 g)
1/cup whipping cream (125 mL)
1/cup Parmesan cheese (125 mL)
1/cup water (60 mL)
1 tbsp olive oil (15 mL)
1 tbsp minced garlic (15 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
  (to balance savory flavors – optional)
1 tsp onion salt (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1 tsp lemon juice (5 mL)
1/tsp white pepper (0.5 mL)
Miracle Dough (use grain-free version for nutritional analysis below) - use the Miracle Dough that was used for the pizza crust...identical.  You can use the Gluten-Free Bake Mix, but the carbs will just go over 10 grams per serving.  CLICK for the recipe.

Preheat oven to 400°F (200°C).  In large bowl, place chicken.  In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, over medium heat, stir fry mushrooms 1 minute.  Add a lid, slightly ajar, and cook until most of the liquid evaporates.  Add to chicken.

In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, over medium heat, stir fry onions until turning brown.  Add to chicken.  In remaining bacon fat over medium heat stir fry peppers until tender.  Add to chicken.

White Sauce: In large, nonstick pot over medium heat, place cream cheese, whipping cream, Parmesan cheese, water, olive oil, garlic, sweetener (if using), onion salt, cornstarch, OR arrowroot powder, lemon juice and white pepper.  Stir with a whisk and bring to the boil, stirring until the sauce is thickened and smooth.

Pour over chicken mixture and stir to coat everything well. Place chicken mixture in 9 x 13-inch (2 L) casserole dish.  

Miracle Dough: Place Miracle Dough on parchment paper.  Press out into a rough rectangular shape. Cover with plastic wrap and roll Miracle Dough out to fit over top of casserole dish (I place the dish over the dough to see how well I'm doing with the size). Cover top of casserole (stretch dough slightly, if needed to fit all edges - crimp edges slightly if desired. Place a few slits in top.  Bake 20 to 25 minutes or until golden brown in places.


Yield:  6 large servings
1 serving
700.5 calories
43.5 g protein
53.6 g fat
2.9 g fiber

9.0 g net carbs 

Friday, February 27, 2015

CHICKEN BROCCOLI CASSEROLE




CHICKEN BROCCOLI CASSEROLE

Super recipe for a nice, filling supper with plenty of healthy broccoli.  This recipe is very simple to put together even if it seems fussy at first glance.  I love the Condensed Cream of Mushroom Soup (link given in the ingredient listing - click on the highlighted text) - hugely useful for making casseroles.  I also have a Condensed Cream of Tomato Soup, but I don't use that one very often.  I should do a recipe with that one soon come to think of it.

3 cups cooked, chopped broccoli (750 mL)
21/cups cooked chicken, (625 mL)
  cut up into bite-sized pieces
  (use 1 tsp (5 mL) onion salt
  and omit xanthan gum)  (CLICK highlighted text for recipe)
1/cup grated Parmesan cheese (60 mL)
  (the kind in a can)
2 tbsp mayonnaise (30 mL)
Crunchy Topping:
1/cup grated cheese (125 mL)
1/cup Gluten-Free Bake Mix (CLICK for recipe) OR (75 mL)
  just use a mix of 4 tbsp almond flour and 1 tbsp coconut flour for grain-free
2 tbsp butter, melted (30 mL)

Preheat oven to 350°F (180°C).

In 9 x 13-inch (2 L) baking dish, place broccoli.  In large bowl, place chicken.  In medium bowl, combine Condensed Cream of Mushroom Soup, Parmesan cheese and mayonnaise.  Toss chicken with this creamy mixture.  Place chicken mixture over top of broccoli.  Bake 25 to 30 minutes, or until hot.


Crunchy Topping:  In glass pie dish, sprinkle topping mixture and bake alongside the casserole until toasty brown.  Break up into little bits and sprinkle over the cooked casserole.

Yield:  4 servings
1 serving
564.2 calories
40.5 g protein
40.2 g fat
0.8 g fiber
8.4 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! 

Sunday, February 22, 2015

PULLED PORK WHITE PIZZA






PULLED PORK WHITE PIZZA

An unusual pizza that we found to be quite delicious with a large, leafy salad served on the side.  This topping can be used on any of my other pizza crusts as well.  You can spice it up with green chilies, if you like extra spice.  See the grain-free version in the Helpful Hints.  There are quite a number of bloggers making this sort of dough these days - I have found at least 4 other bloggers and from those I formulated my own version.  It is hard to know where it originated.  Someone said Uplateanyway. Mine is quite different using my unique bake mix and a different formulation.  It's like there are so many low-carb crepes out there with cream cheese in them...who do you credit with the original idea?  When it comes to recipe making, as long as one's recipe is different in one or two ways, then it is legally the property of the new creator. Think about how many recipes there are out there for, say, Chicken Florentine.  Who do you credit for the idea?  It gets crazy...I would not know,but I can tell you that I look on the internet and sometimes in my cookbooks that I own.  I look for several recipes along the same lines and from those put together my very own version.  That is the way new recipes are often created.  Many times net new recipes are created, but most often it has already been done!  Sometimes when I think I have an original idea...I later find out to my chagrin, that it has already been done.

11/cups pulled pork, cut into (375 mL)
  bite-size pieces
2/cup gravy from the Pulled Pork recipe (CLICK) (150 mL)
2 oz cream cheese, softened (60 g)
1/cup green pepper rings, sliced (125 mL)
  in halves or quarters
1/cup red onion rings, cut smaller (75 mL)
1/cup grated Parmesan cheese (75 mL)
11/cups grated Mozzarella cheese (375 mL)
Miracle Dough Pizza Crust:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 (CLICK for recipe) OR see Helpful Hints (250 mL)
  for a Grain-Free version of this crust
 (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).

Set pork aside.  In small bowl, combine mushroom gravy from Pulled Pork recipe and cream cheese.  Set aside.  Prepare green peppers, onion rings and Mozzarella cheese.  Set aside.

Miracle Dough Pizza Crust:  In microwave oven in microwaveable bowl or large, Pyrex measuring cup with handle, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Add melted butter. Place Gluten-Free Bake Mix 2, page___ on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again with fork to combine.  Add on top of bake mix. Stir with a fork to form a dough ball. Knead a bit to form a soft dough – if stringy, hard bits of cheese remain, nuke 20 seconds.  Place on large well-greased pizza pan.  Using plastic wrap and a rolling pin or cylindrical can, roll dough out.  I have a special small rolling pin for pies and that works really well. 

Bake 10 minutes on the middle shelf. This is usually sufficient – few brown spots would have appeared.  Remove.  Add mushroom gravy mixture, pulled pork, green peppers and onion rings.  Sprinkle with Parmesan cheese and Mozzarella cheese.  Bake another 8 minutes, or until cheese has melted.  Use a flat metal spatula to loosen the pizza from the pan around the circumference.  Cut using a kitchen scissors.

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:  12 servings
1 serving
128.9 calories
12.4 g protein
8.0 g fat
0.2 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! 

CROCK-POT PULLED PORK IN MUSHROOM GRAVY




CROCK-POT PULLED PORK IN MUSHROOM GRAVY

Delicious mushroom gravy with this pulled pork. The pork is very tender and pulls apart easily.  You can use the pulled pork in several different recipes.  How much easier does it get than making it in the crockpot overnight?  I didn't have much gravy for the photo, because at the time of photographing I had already used much of the gravy for the Pulled Pork White Pizza which I'll share after this post.

4 tbsp bacon fat (60 mL)
1.4 kg pork tenderloin (3 lbs)
Montreal Chicken seasoning, to taste
1 lb fresh mushrooms, sliced (0.45 kg)
Montreal Chicken seasoning, to taste
1 medium onion, chopped
1/green pepper, chopped
8 oz regular cream cheese, softened (250 g)
1/cup water, OR chicken broth (125 mL)
1/cup whipping cream (75 mL)
1 tsp crushed garlic (5 mL)
1 tsp salt (5 mL)
1 tsp Montreal Chicken seasoning (5 mL)
3/tsp black pepper (3 mL)
1/tsp onion salt (2 mL)
1/tsp paprika (1 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)

In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, brown half of the pork tenderloin pieces (cut in half to make them fit in the pan) on both sides and sprinkle both sides with Montreal Chicken seasoning. Repeat with the remaining tenderloin.  Set aside.

In nonstick frying pan, cook mushrooms in bacon fat over medium high heat.  Place lid on pan slightly ajar.  As water releases, sprinkle mushrooms with Montreal Chicken Seasoning. 

In crock-pot, place mushrooms, chopped onions and green pepper. Place pork on top of vegetables.  In food processor, process cream cheese, water, OR chicken broth, whipping cream, garlic, salt, Montreal Chicken seasoning, black pepper, onion salt, paprika and cornstarch, OR arrowroot powder. Pour over meat and stir a bit to move the sauce down to the vegetables as well.  Cook on low overnight 7 to 8 hours.  If necessary, add a little more water to thin the gravy.  The pork should shred easily and be very tender when done. 

Yield:  8 servings
1 serving
364.3 calories
46.2 g protein
16.7 g fat
0.9 g fiber
4.8 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, February 21, 2015

CHEESY TUNA PIE






CHEESY TUNA PIE

This is most unusual.  I love the combination of cheese and tuna…this was a favorite of mine.  The cauliflower is not noticeable, however, it provides bulk and takes on the flavor of the tuna, so less tuna is required in the pie. The crust is very substantial and looks and tastes great!

2 tbsp bacon fat (30 mL)
2 cups finely-grated cauli-rice (500 mL)
Seasoning salt, to taste
Black pepper, to taste
1/3 cup water (75 mL)
3, 7-oz cans chunk light tuna, (199 g)
  in water
1/cup mayonnaise (125 mL)
1 cup grated Mozzarella cheese (250 mL)
4 oz regular cream cheese, softened (125 g)
3 tbsp chopped green onion, (45 mL)
  (green soft parts only)
1 egg yolk, fork beaten
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2, (250 mL)
  page___ (no gelatin needed)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)

Preheat Preheat oven to 350°F (180°C).


In frying pan, in bacon fat, stir fry cauli-rice for a few minutes. Sprinkle with seasoning salt and pepper, to taste.  Add water and cook until soft. 

In large bowl, combine tuna, mayonnaise, Mozzarella cheese, cream cheese and green onion.  Stir to combine.  Add cauli-rice and fold in.  Place mixture in 9-inch (23 cm) deep glass pie dish.  Pat down evenly.  Cover top with Miracle Dough. Press circumference of crust to pie plate to seal and pinch with your fingers for an attractive-looking pie. Cut a cross in the top of the pie to vent steam. Brush top of pie with egg yolk.  Bake 20 to 30 minutes, or until the crust edges are turning golden brown.  Serve with a salad.

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!) or use a large measuring 4-cup (1 L) Pyrex dish with a handle.  Pour melted butter over top of molten cheese. Place Gluten-Free Bake Mix 2, page___ 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 for a short while and add a small amount more of the bake mix, if required to get a nice soft dough ball.  On a piece of parchment paper press dough out into a circle, cover with plastic wrap and roll out to fit top of pie dish.  

Yield:  8 servings
1 serving
544.4 calories
37.3 g protein
40.4 g fat
0.5 g fiber
5.8 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, February 19, 2015

CHEESECAKE PROTEIN BARS




CHEESECAKE PROTEIN BARS

A useful recipe.  These freeze nicely.  You can eat them right out of the freezer or keep them in the refrigerator for a softer texture. These were photographed freshly made.  Protein bars are a great way to satisfy the sweet tooth, however, they have a bigger role to play than that.  They can make a good snack or light meal and satiate the appetite for hours.  Just look at how much protein are in these almost 21 grams....more than the protein in 3 eggs!

6 oz cream cheese, softened (180 g)
1/cup powdered erythritol (75 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp (30 mL)
  sugar
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)
2 cups vanilla whey protein powder (500 mL)
2/cup chopped whole raw almonds, (75 mL)
  divided

In food processor, process cream cheese, erythritol, liquid sweetener, whipping cream and vanilla extract until smooth.  Add whey protein powder; process on slow speed.  Stir in 1/cup (75 mL) chopped almonds. 

Turn out onto a cutting board.  Press out into a rectangle.  Spread the remaining almonds over the top and press into the protein bars to adhere.  Cut into 8 bars.  Freeze and later refrigerate or leave them in the freezer.

Yield:  8 protein bars
1 protein bar
224.2 calories
20.6 g protein
14.5 g fat
1.4 g fiber
2.7 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! 

Sunday, February 15, 2015

BUTTER MARINADE FOR STEAKS


BUTTER MARINADE FOR STEAKS

I love frying my Rib-Eye steaks in a pan, but in order to do that, I find Butter Marinades are awesome! Sometimes I don’t have fresh parsley or thyme on hand to make a special marinade.  So, then I resort to this one and it works beautifully. This is enough for 4 large Rib-Eye steaks. Can't go wrong with 0.1 g net carbs per serving... might as well be zero carbs.  Great for Induction!

1/cup butter, melted, OR 1 stick (125 mL)
1 tsp steak seasoning (5 mL)
1/tsp salt (2 mL)
1/tsp garlic powder (1 mL)
4 Rib-eye Steaks (2.2 lbs; 1 kg) 

In medium bowl, combine butter, steak seasoning, salt and garlic powder.  Place steaks in marinade overnight in the refrigerator.  Keep 2 tbsp (30 mL) of the butter marinade aside.

In two nonstick skillets (or use one at a time for 2 steaks), sear steaks on medium high heat for 1 minute.  Reduce heat to medium and continue to cook the steaks for 3 or 4 minutes more.  Turn steaks and cook another 5 to 10 minutes on medium low heat, until cooked to your liking.  During the last 5 minutes, flip steaks as often as needed.  Drop about 1 heaping tsp (7 mL) flavored butter on the steaks in the last minute of cooking.  Place the steaks on plates and allow to rest at room temperature 5 minutes before serving. 

Helpful Hints:  If you leave some pink in the middle of each steak, the meat will be tenderer.  

Yield:  4 steaks
1 steak
587.9 calories
54.8 g protein
39.8 g fat
0.0 g fiber
0.1 g net carbs

Saturday, February 14, 2015

NO BAKE LEMON CHEESECAKE MOUSSE



NO BAKE LEMON CHEESECAKE MOUSSE

Wow, this was amazing…creamy, smooth mousse with what tastes like soft, buttery graham crumbs on top. My husband raved about this dessert.  Make and eat on the same day for the best texture. To hurry up the chilling process, you can place these in the freezer for an hour.  This was over-the-top good…better than ice cream, I think!

8 oz regular cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup (125 mL)
  sugar
1/cup powdered erythritol, sifted* (60 mL)
1 tbsp finely grated lemon rind (15 ml)
1 to 2 tsp lemon juice (5 - 10 mL)
1 cup whipping cream (250 mL)
Topping:
1/cup almond flour (60 mL)
1 tbsp powdered erythritol, sifted (15 mL)
1 tbsp butter, melted (15 mL)

In food processor or blender, combine cream cheese, liquid sweetener, erythritol, lemon rind and lemon juice.

Using either a food processor whipping assembly for cream or a small ice cold glass bowl and cold beaters (as in a stand mixer), whip cream until stiff peaks form.  Fold into cream cheese mixture in two steps.  Place mixture in 4 small pretty glasses.  Garnish each with some of the topping.

Topping:  In nonstick frying pan, over medium heat, toast almond flour until turning golden (keep stirring as this can occur very quickly).  Stir in erythritol and butter.

Helpful Hint:  *Instead of sifting powdered erythritol to remove lumps, you can grind it in a coffee bean grinder, which is what I normally do.

Yield:  4 servings
1 serving
370.8 calories
6.9 g protein
36.9 g fat
0.2 g fiber
3.9 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!