companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Friday, December 8, 2017

Chocolate Drizzled Orange Biscotti



 Isn't it crazy that the holiday season and the flu season coincide? Too much to do to be sidelined in bed. It seems like everyone around me is dropping. I have had several bouts of illness myself this autumn. One trip to the doctor sent me straight to the emergency room. All better now, but  it was a battle to get all my recipes tested for the last issue of the 2017 Diner News. I found myself in the final week of November, also my birthday, with more cookies and cakes than I could possibly consume. There is a blessing in that though. I now know which of my new cookie creations stand up to the test of time. Great for gifting or shipping off to loved ones. This biscotti is a winner in that category.

I can remember just how cherished the Christmas box of goodies was that my sweet mama sent to me when I was in college. I was the most popular girl in the dorm when that package arrived. This is one cookie that could meet the challenge. It is sturdy. The flavor improves with age, and the texture is delightful. Biscotti is known for that. Good for dunking. I personally don't dunk, preferring a crisper or firmer cookie. It is near impossible to get a really crisp low carb cookie, but I have never liked soft, doughy cookies. My friends claim I like burned cookies. It is true to a point, but I just refuse to eat an underbaked confection. To each his own. If you like cookies that crumble in your fingers (or perhaps even fold around a finger) then be sure to have coffee or cocoa for dunking. Me, not so much.

I love the combo of orange and chocolate. It seems Christmasy to me. You can leave out that flavoring, adding in whatever you prefer. Use the sweetener you like. Make your own chocolate chips or buy a more expensive brand. Make this one work for you!


Chocolate Drizzled Orange Biscotti

1 3/4 cups almond flour
1/4 cup oat fiber
3 tbsp Pyure granulated or any 2 x sweetness sugar sub
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup melted butter
1 large egg
1 tsp orange extract
1/2 cup sliced almonds
1/4 cup melted sugar free chocolate chips
1 tbsp coconut oil


In a large bowl, whisk together almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in 1/4 cup butter, egg and orange extract until dough comes together. Gently stir in sliced almonds. Place dough on a parchment lined cookie sheet. Form into a long loaf shape about 5 inches wide at the widest. Bake at 350 degrees for 25—30 minutes or until the center is firm to the touch. Let cool two hours. Slice the loaf into 1/2 inch slices. Arrange on cookie sheet and bake again for 30 minutes, turning cookies over at the halfway point. Turn oven off and allow cookies to cool in the oven. Melt chocolate chips with coconut oil and drizzle over biscotti. 


Makes 10 Biscotti: 155 calories     2 net g carb

This recipe is from the last edition of the Diner News. I have retired from the newsletter. It was so much work every month with such a strict deadline. My subscriptions are down, and my time is limited. I am still going to be doing recipe development, but I am planning for more specialty e-books and such. My family has changed with all the boys grown and out of the house. My hubby is never home for dinner anymore, as he is working nights. More often than not, I am cooking pretty simple meals. I still plan to keep up my blog and social media. In fact, that may increase with less effort going into the Diner News. We will see. I need a little time to recuperate and energize. The new year always inspires me. I will share more of my holiday recipes, and then we will delve deeply into healthier eating for the new year. I have two diabetic friends who want to lose weight, so hopefully, we can focus on health together. My oldest son in low carbing now. Sadly, he is in Arkansas, but I am sending him ideas and products to try. Needless to say, the 24/7 Low Carb Diner will still be around.

Happy Holidays to you and yours!

Saturday, November 11, 2017

Smokey Breast of Turkey--Oven Style




It seems as if the plague overtook me this last month. Sick twice. Ugh. I used to say I never got sick. I am quiet now. Somehow I managed to get the Diner News out. I only missed two days of school, but one day was a professional day, and another the power was off to the whole block our school is on. I lucked out there. Playing catch up is awful. Feeling better now, but I still have lots to do and my housecleaning schedule is a wreck! But despite all that, the holidays will soon be upon us. In getting the newsletter ready, I feel like we have had Thanksgiving several times already. Two breasts of turkey and umpteen side dishes later...

On the actual holiday, my hubby gets up early and charcoal roasts a turkey while I bake a traditional bird in the oven. I was wondering if I could duplicate that smokey flavor without the hours adding chips and coals to a cooker. Not to mention dealing with a carcass, my least favorite part of the holiday. I think I hit upon a winner--especially for those of you who don't want to be eating turkey for every dinner for a week.

I love the boneless breast of turkey from Aldi. Just 8.99. I don't use the gravy packet, but the rest is a breeze. I keep it all wrapped up in the baking twine. I have 4 different recipes for this bird now. Two in this edition of the Diner News. If you aren't a subscriber, you can get the full 2017 edition for just $6. What a deal. So many great ideas for a superb Thanksgiving that stays low carb. Even better, for the same price, you could also opt for the Thanksgiving Bundle. All the Thanksgiving issues 2009-16. Or buy both. No excuses for having anything but awesome this holiday. Well, I can't promise good relatives, but the food can be excellent!



Smokey Roasted Breast of Turkey

3 tbsp Bragg’s Liquid Aminos or Soy Sauce
2 tbsp Wright’s Liquid Hickory flavored Smoke
1 tbsp apple cider vinegar
1 tsp onion powder
4 cups water
3-4 lb boneless breast of Turkey
2 tbsp melted butter

In a deep casserole dish, combine marinade ingredients. Place turkey in marinade for 6 hours or longer.

Discard all but 1 cup of marinade and place turkey on a trivet or piece of coiled foil. Brush with melted butter. Pour one cup of marinade in the base of the roasting dish. Roast at 350 degrees for one hour and 15 minutes, basting with marinade ever 15 minutes. Check internal temperature every 15 minutes until it reaches 165 degrees. Then remove roast and let rest 10 minutes or more before slicing.

Serves 6:  255 calories   1 net g carb

 

This oven roasted bird is just a little smokey and savory. Definitely a smoked taste, but subtle. The sandwiches that follow the main meal are sublime. If you have guest who prefer white meat, you may even want to make this in addition to a traditional turkey. It definitely makes a pretty presentation. The other bird featured may not be quite as pretty, but it is so tender and ready in the pressure cooker in a hurry.

Here are a few more of my ideas for Thanksgiving 2017.
Bourbon Chocolate Pecan Pie Minis  
Cornbread Stuffing Muffins
Vanilla Bourbon Cranberry Sauce
Cranberry Cornbread Sausage Stuffing
Sweet and Sour Red Cabbage
Prince Edward's Cranberry Orange Vegetables
Pressure Cooker Boneless Breast of Turkey
Browned Butter Rutabaga Whip
Marbled Cheesy Leaf Crisps
Gratitude Punch
Cinnamon and Ginger Delicata Squash Rosette
So many yummy things. Those little pies are perfect for those of us who don't want to indulge in sugary treats, but don't want to share our pricey low carb ingredients with those who simply don't appreciate the effort. I froze some so carry along to parties so we can enjoy guilt-free desserts. And the punch--looks like apple cider and it is full of apple spice flavor. No juice, though. It's a tea based drink that tastes like autumn in a cup. Good hot or cold. The marbled leaves are very breadlike, made from the Fathead dough. Yum. It's all good. Now I am off to prepare Christmas treats for the December Diner News. How do I ever know what season it is?


Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Friday, October 27, 2017

Pumpkin Chocolate Chip Loaf

What a crazy week at my house. Between fall break, some unknown mystery flu, someone reporting my blog as a threat on Facebook (again), a trip to the ER, being admitted into the hospital and released within two hours... who has time to think about menu plans? Aaargh. Is your life like this too? Who could even think about eating healthy? (ok a couple of days in there, I could barely think about eating at all. I will spare you the details)

So, since I am now working double time on the November Diner News, the Thanksgiving edition, I am going to share a recipe from the October issue. This Pumpkin Chocolate Chip Loaf lasted me many coffee breaks. I  made it to take to bible study when the rest of the ladies were eating doughnuts and cinnamon rolls. No deprivation at all. It is moist and chocolaty. A few fall spices just add to the deliciousness.



Granted, you need my baking mix to make this loaf. You should have that all the time. It makes muffins and cakes so much faster to put together. The combo of ingredients is so good. I remember my early days low carbing. Trying to cover the flavor of flax. Trying not to eat too many calories with almond flour treats. Never knowing the outcome with coconut flour or protein powder recipes. This blend works every time for me. Get the recipe here.

Ready to make this delicious fall treat? Just a couple details. You can use my home made chocolate chips. Recipe here. Or you can use those expensive sugarfree chips. Or you can decide to live with the possible intestinal effects of maltitol in the readily available Hershey's Sugarfree Chocolate Chips. If you tolerate them, these are the cheapest and easiest. You do what is best for you.  I left the bag on the counter and my son nibbled them out of the bag all evening. He never reported any tummy issues. But my husband and I have an embarrassing story to tell about the time we ate some sugarfree fudge at a Branson stageshow. Another story I will spare the details on.

On to the recipe:



Pumpkin Chocolate Chip Bread

This bread is moist and gooey with the chocolate chips. We love the spice and chocolate combination!
 
4 eggs
1/2 cup pumpkin puree
2 tbsp coconut oil
1/2 cup Swerve or erythritol / stevia blend equal to sugar
1 cup Master Baking Mix (either blend)
2 tsp baking powder
2 tsp pumpkin pie spice
1/2 cup sugarfree chocolate chips


Combine egg, pumpkin, coconut oil and sweetener. Stir in baking mix, baking powder and spice. Stir in chocolate chips. Spoon into a parchment lined loaf pan. Bake at 350 degrees for 45 minutes. Test the center. When the center is set, remove from oven and let cool.

Cut into 12 slices. Each slice is 134 calories and 4 net g carb


 I promise now that I am feeling healthy again, I am cooking up a storm. Here it is 11 o 'clock on a Friday night and my house smells like smoked turkey and sweet and sour red cabbage. Having lost so many days this week, I have to miss my bible study girls tomorrow. Since I have to take photos when I have good lighting, I told them I was going on a turkey shoot.

You guys stay happy and healthy. The hectic holidays are coming. We got this!




Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends




Tuesday, October 17, 2017

Cardamom Cream Chicken

My guys just will not even try to like Indian food. I was so pleased last summer, when away at a teacher training, I got to eat some fabulous food with my friend Ruthie. She knew all the best things to order, and we had a great time. It was especially wonderful since we knew the rest of our week included mandatory meals at the college cafeteria. The food had not improved in the thirty years since I ate there as a college freshman.

I happen to be on a prescription right now that restricts dairy in my diet. I must guiltily admit that I use dairy all the time. Mostly cheese. It can be tough for me to plan three meals a day, all low carb, without cheese. This one was a winner for me. It is a simple take off on the traditional Butter Chicken, with no butter. I fed it to my slightly more adventurous son when he came over for dinner last night. Afterall, I had seen him order a curry inspired nacho dish at a street food event one time...

So easy. Just let the crock pot to the cooking. Then let the ingredients deliver the flavor! The most appealing taste in the flavor profile to me was the addition of the cardamom. It is so hard to describe. Rather like fresh, but not mint. Definitely worth the purchase. The spice blend of cardamom, cumin and coriander pairs beautifully with the coconut milk and incredibly tender chicken. I added some oven roasted vegetables on the side. No dairy, no problem. Wonderful meal. My JP really liked it. He commented twice, in fact. All good things.

I think if I don't tell my hubby that this is Indian food, he won't know it and will like it too.


Cardamom Cream Chicken

1 1/2 lb fresh boneless skinless chicken breast
1 small onion
1 tsp sliced deydrated garlic (may sub powder)
1 tsp coriander
1 tsp cumin
1 tsp cardamom
1/4 tsp cayenne pepper
1 Knorr Cilantro cube
2 tbsp tomato paste
1 can full fat coconut milk
2 tbsp diced chives

Place chicken in a slow cooker. Dice onion. Toss diced onion with garlic, coriander, cumin, cardamom and cayenne. Place in cooker. Combine coconut milk and tomato paste. Crumble cilantro cube into this mixture. Pour over chicken and onions. Bake on low for 7-8 hours. Shred chicken with two forks. Let cool for about 7-10 minutes to thicken the sauce. Plate and top with chives.

Serves 4:  361 calories   6 net g carb





It is now fall break at school, so I will be testing lots of recipes for the Thanksgiving edition of the Diner News. So much to get done! The holidays will be here before we know it.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends


Order my original e-book or the latest version for couples and singles,  A Table for Two here.

Sunday, October 1, 2017

Maple Street Cookies



I love the sweet flavors of fall. Pumpkin spice is a given, but don't forget caramel apple,  maple and cranberry. This month's Diner News celebrates those kind of dishes that make us love this time of year. Comforting soups are back on the menu, along with hot sippers with fall flavors. Pumpkin recipes abound, but not necessarily sweet. Cranberries are perfect for salads. In my part of the world it is state fair time, so caramel apples are popular too. I have lots of recipes that will keep us low carbers from cheating or missing out on favorite fall treats.

These cookies are full of maple flavor. They are really easy to make too. One bite is really quite similar to that first taste of waffles topped in syrup. Yum. I wanted to make them pretty, but colored sugar sprinkles just won't do. I made a little tinted coconut milk powder mix to go on top. It worked well. Just enough seasonal prettiness.




Maple Street Cookies  

2 cups almond flour
1/3 cup erythritol/stevia blend
1 tsp baking powder
1/4 tsp salt
1 large egg
2 1/2 tbsp butter, melted
¾ tsp vanilla extract
 ½ tsp maple flavoring
1/8 tsp stevia extract
2 tbsp dried coconut milk powder
1 tsp powdered erythritol / stevia blend

Combine almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, vanilla extract , maple flavoring and stevia extract until dough comes together. Use a small cookie scoop to measure out a ball of dough. Roll into a ball. Place on a parchment lined baking sheet and flatten each ball. Bake at 350 degrees for about 12 minutes. Remove to cooling rack. Combine coconut milk powder and powdered sweetener with a drop of yellow and drop or red food coloring. Sprinkle the top of each cookie with the tinted topping.
36 cookies.      A serving of 3:  143 calories     2 net g carb





Now check out the other great fall dishes in this month's Diner News. You know you can order the 2017 Diner News here.

Buffalo Chicken Soup

Close Your Eyes Caramel Apple Float

Pumpkin Pizza

Harvest Chicken Salad

Maple Roast Beef

Pumpkin Spice Sipper

Pumpkin Chocolate Chip Bread

Pumpkin Smothered Pork Chops in Paper

Roasted Cranberry Apple Slaw

Salted Caramel Apple Cheesecake Dip

Skinny Pumpkin Chipotle Soup

Spaghetti Squash Chili     
Salted Caramel Pumpkin Cheesecake Shooter



Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order my original e-book or the latest version for couples and singles,  A Table for Two here.