Wednesday, March 12, 2014

"Not So Impossible" Coconut Pie



Five slices remain after my husband, Frank, got a taste of it. I had 1 slice, and he had 2!
This morning when I went into the kitchen, I saw a note from Frank with a happy face ☺saying "The pie was GREAT!". To get a note, he must really like it!!
He's my recipe tester, if he likes it, everybody will like it. He's very difficult when it comes to eating healthy, the low-carb way, but he's slowly getting there.
I adapted this recipe from Barbo's Kitchen (a friend of Jennifer Eloff). I tried it a couple of days ago by making 1/2 the recipe and putting them in a muffin tin. They tasted good, so I knew I would be making it again really soon, but in a pie plate with the full recipe.
My sister reminded me that our Mom used to make the original Impossible Pie using Bisquick mix. I do remember eating it, but cannot recall how it was made.
At 1.2g carbs per serving, my version works really well as a low carb dessert!

INGREDIENTS:
1 cup of Better than Eggs (or 4 eggs)
3 Tbsp melted butter
3/4 cup of heavy whipping cream
1 and 1/4 cup of water
a Pinch of Sea Salt
1/4 cup Biscuit Mix from LC Foods Corp
1/4 tsp Liquid Sweetener (I used E-Z Sweetz liquid Sucralose)
2 tsp vanilla
3/4 cup unsweetened finely grated coconut

DIRECTIONS:
Preheat oven to 350° F.
Using a blender, put all EXCEPT the coconut in and mix until smooth. Add the coconut and stir into batter. Spray a  9" pie plate with a cooking spray. Pour the batter into the greased pie dish and bake for 50 to 60 minutes, or until custard in the center is firm.
Once it's cooled down, place it in the refrigerator to store it. Whipped Cream goes nicely on a slice of this pie!

Notes:
The entire pie is 9.5g carbs, based on the ingredients that I used.
If you slice into 8 servings, each serving would be approximately 1.2g carbs.


Sunday, March 2, 2014

Mushroom Saute with Wine


I've been making this side dish for many years, often with a few tweaks here and there. My Mom used to make this, and I could never get enough of it. She wasn't Italian, but could cook as good as any other Italian in my Dad's family!
I'm pretty sure that she used a Red Wine that my Grandfather made in his wine cellar, but I'm using a Merlot wine. So, I would assume that any dry red wine would work here. I have such great memories playing under my Grandfather's grape vine that provided a shady place out of the sun. My grandparents had the biggest vegetable garden that I had ever seen for a residential area. Grandma grew tomatoes (the best taste ever!), green beans, eggplant, and they had a fig tree. I'm sure there were other vegetables but I can't remember them all. I remember the chicken coop, and still have disturbing memories when Grandma slaughtered the chickens. If my memory is correct, the hens in the coop were for laying eggs. She went on a bus into Paterson, New Jersey to get live chickens, that would later become dinner.
Grandma made the best pizza from scratch, topped with her crushed tomatoes, fresh garlic, and some freshly grated Locatelli Peccorino Romano cheese. Sometimes she would add some anchovies, yum! There was NO mozzarella on her pizza anywhere, and it really didn't need it. Everything she made was from scratch, and a lot of it came from her garden.
Okay, moving on to today's recipe!

Ingredients:
an 8oz. pack of Baby Bella OR White mushrooms sliced
1 Tbsp Extra Virgin Olive Oil (Extra Light)
1/4 tsp Fine Sea Salt
1/8 tsp ground black pepper
1/8 tsp garlic powder
1/8 tsp crushed red pepper flakes
1/2 cup Merlot wine

Directions:
First thing is to make sure your mushrooms are cleaned. Add olive oil to a medium saute or frying pan. Have the burner set to medium high heat and add the mushrooms to the pan. Toss them with tongs for about 2 minutes. Lower the flame to medium. Next, add the salt, pepper, and garlic powder, then toss the mushrooms to distribute the spices. Add the crushed red pepper and toss again to mix. Finally, add the Merlot wine (or any dry red), turn the heat up to high until the wine has cooked off. Keep tossing and coating the mushrooms with the wine until the wine has completely disappeared. That's it!

I have always winged it with the spices before measuring them out today. I adjusted the final measurements in the Ingredients list above. I didn't have enough salt (for my taste), and the red pepper was so hot on my tongue that I cut that back. Even the wine wasn't enough, but like I said the amounts have been adjusted in the Ingredients.
I like to have this as a side along with my morning scrambled eggs. It is also a good side for some beef dishes. Since I'm the only one that eats mushrooms in my house (hubby doesn't like them at all), I only used the one pack of mushrooms. If you have a bigger family, go ahead and double or triple them, but you will need a bigger pan.

Notes:
Based on the ingredients used the entire recipe is approximately 4.5g net carbs. It should give you around 1 and 1/2 cups of mushrooms for the full recipe.
Serving size = 1/2 cup with 1.5g net carbs



Wednesday, February 26, 2014

WINNER of the Giveaway!


Before I announce the winner of our Cookbooks both Vol-4 and Vol-5, I want to thank all of you who have entered and taken the time to browse my recipes here on this blog!
ONE winner is receiving both cookbooks, and they will come directly from Low-Carbing Among Friends publisher, author, and well-known in the Low Carbing community, Jennifer Eloff!
I want to personally thank Jennifer for sponsoring this Giveaway, without you there wouldn't have been one.
There are 5 Volumes (a 6th is in the works) and you can purchase any one of them HERE.
So, I won't keep you in suspense any longer, and would like to congratulate our Random Winner!

#73 - Christine Messere
Christine, you will be hearing from me shortly via email. I will ask you in the email for your physical mailing address, and as I said above, your books will arrive from Jennifer Eloff, the Publisher.


Saturday, February 1, 2014

A GIVEAWAY


If you haven't ordered Low-Carbing Among Friends cookbooks, Vol-4 and Vol-5, you have a chance to win them in this Giveaway if you live in the Continental USA! The Giveaway runs from Feb. 1st to Feb. 26th, ending at 1:00 P.M. Eastern Time.
I have all 5 volumes, and I have to admit that Vol-4 and Vol-5 are the best cookbooks ever! I especially like that they now have a Color Photos section for some of the recipes. Let me tell you, one look at those photos and you will want to try them out for yourself!
All of the recipes are gluten-free, sugar-free, wheat-free, and low-carb, written by some of the most well-known and respected authors in the low-carb world. The books are organized by category.
There are 7 categories:
Appetizers and Beverages
Salads and Soups
Breakfasts
Main Courses and Sides
Miscellaneous
Breads, Muffins, and More
Sweet Endings

Most importantly, I want to thank Jennifer Eloff for putting this Giveaway together. I've made many of her low carb dishes and love them all. She is also responsible for getting all of these cookbooks edited, organized, and printed
You can find Jennifer's recipes in all 5 volumes in addition to her blog and the Low-Carbing Among Friends' hugely popular Facebook page:
https://www.facebook.com/LowCarbingAmongFriends

So, are you in it to win it? For your chance at winning both volumes, there are just a few things you need to do. It's really Easy Peasy, so let's get on to the requirements:

1- 'Join this site' located to the right on the sidebar!
2- 'LIKE' Low-Carbing Among Friends Facebook page!
3- Leave a 'Comment' below telling me which one of my recipes on this blog, you either want to try OR have already tried it. If you tried it, would you make it again?
4- You must live in the Continental USA to enter.
5- Lastly, enter your name and email in the Inlinkz link below (blue rectangular box with words 'Add your link'), after completing all 4 requirements. You do need to enter a valid email address, in the event you are the winner I would email you to get your Continental USA mailing address for sending the cookbooks to. If anything is unclear, my Email info is on the sidebar to the right.


Thursday, January 16, 2014

Low Carbing Among Friends Cookbooks


If you haven't ordered Vol-4 and Vol-5 yet, you are missing out on 2 super cookbooks! I'm excited to announce that a recipe of mine for Chocolate Ice Cream, was published in Vol-4! What a thrill for me to see it in print. Plus, the Color Photo section has a picture of my results. I have changed the sweetener that I use for it, since I mostly use Swerve now. Occasionally I add EZ-Sweetz liquid sweetener, but only a few drops.

Both volumes each have:
- Almost 200 recipes
- 25-30 Color Photos
- They can be ordered as Coil (spiral) bound, or Perfect (softcover) bound
- George Stella (contributing author), 1 Doctor and Friends' recipes
- PLUS 4 other authors:
Vol-4 has Jennifer Eloff, Carolyn Ketchum, Judy Barnes Baker, and Karen Sorenson
Vol-5 has Jennifer Eloff, Maria Emmerich, DJ Foodie, and Lisa Marshall
- Special Foreword by George Stella, our team's coach for these books
- Great medical advice from our Guest Doctors
- A $17.77 base price, Coil-bound optional
- BIG S&H discounts on multiple books

   

Monday, December 23, 2013

Low Carb Snow Drops


I can easily get carried away with eating these cookies, they are that good!! The original recipe is from Judy Barnes Baker in 'Low-Carbing Among Friends Volume-4' cookbook. You can find it on page 139.
I subbed the flours Judy uses, and went with Jennifer Eloff's Bake mix version 2. However, I did not add the gelatin or the xanthan gum.  The cookies turned out just fine without either of them.


Sunday, December 1, 2013

Low Carb Black Forest Cheesecake Cupcakes


This came out better than I had expected! I don't know if it should be called Black Forest, since I think that uses cherries on top. Mine has strawberry preserves, reduced on the stove of course. Maybe it should be called 'Toms River Black Forest Cheesecake Cupcakes', just kidding!
The original recipe is from Cooking Classy.
My friend, Judy Bennett, had posted it on a Facebook group page 'My favorite recipe's'. So I set out to reformulate this to be low carb, as much as possible. *Some ingredients that I used were Reduced Fat, but you could use the full fat and end up with slightly less carbs. ALSO, I have eliminated the crust portion of the original recipe.

Ingredients:
CHEESECAKE
3 ounces Baker's unsweetened chocolate (for the melted chocolate part of recipe)
5 Tablespoons of granulated Swerve (for the melted chocolate part of recipe)
5 Tablespoons of Heavy Whipping Cream (for the melted chocolate part of recipe)
1/2 cup + 1 Tablespoon of granulated Swerve
2 Tablespoons of unsweetened cocoa powder (sifted)
1 pinch of salt
12 ounces of cream cheese, softened well (Reduced Fat)
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1/4 cup of sour cream (Reduced Fat)

WHIPPED TOPPING
1 + 1/4 cups heavy whipping cream
1 + 1/2 Tablespoons granulated Swerve

FRUIT TOPPING
3 Tablespoons Polaner Sugar-Free + Fiber Strawberry Preserves
Splash of heavy whipping cream

Directions:
FOR THE CHEESECAKE FILLING
Preheat oven to 325° F.
In a mixing bowl, whisk together 1/2 cup + 1 Tbsp Swerve, sifted cocoa, and salt, until no clumps of cocoa remain. There shouldn't be any since you sifted the cocoa! Add cream cheese to a mixing bowl and pour sweetener mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Let that sit while you melt your chocolate. Put the Baker's chocolate in a small saucepan over a low flame. Keep stirring while it's melting. Add the 5 Tbsp of Swerve and stir it well to incorporate. Once it's melted and mixed well, add the 5 Tbsp heavy whipping cream until smooth. Let it cool slightly, then add to the ingredients already mixed. Mix until just combined, then add 1/4 cup heavy whipping cream and sour cream and mix just until combined. Forcefully tap bowl against the countertop, about 30 times to release some of the air bubbles. Divide mixture among 12 cupcake liners in a muffin pan, adding a slightly heaping 1/4 cup to each. I highly recommend the liners I use from If You Care and look for the Where to Buy link at the top of their page. Bake in 325° F oven 17 - 21 minutes until centers only jiggle slightly. (My oven was the full 21 minutes). Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

FOR THE WHIPPED TOPPING
Note - It's preferably best to add the whipped topping 2 hours before serving.
In a mixing bowl, using an electric hand mixer, 1 + 1/4 cups of heavy whipping cream until soft peaks form, then add 1 + 1/2 Tbsp of Swerve and whip until stiff peaks form. Pipe or spread the whipped cream into an even layer over the cupcakes, then pipe a rim around edge over that layer (or if spreading whipped cream, just create a small well into the center).

FOR THE FRUIT TOPPING
Let this cool before adding on top of the whipped cream layer.
Place 3 Tbsp of the strawberry preserves into a small saucepan. Heat over low flame until it starts to slightly liquefy. Leave some of the strawberry chunks solid. Turn off the flame and put a splash of heavy whipping cream in and mix well. Once this is cool, spoon a heaping teaspoon into the center of each. Store in the refrigerator in an airtight container.

Notes:
Total carb count for entire recipe based on *my ingredients used is 42g net carbs. YIELD: 12 cupcakes, 3.5g net carbs per cupcake.