 y Dear Low Carb Luxury Friends,
Well, it's time for another regularly scheduled newsletter, but
considering the events that have transpired since our last
regular issue, this one will be a little different.
I want to make a comment to all of you about the response we
got from our 'Special Message' sent last week after America's
tragedy. Within a few minutes of the message going out to you
all, we received many warm, loving responses. Caring people
continued to write, share ideas, and send me their stories over
the next several days. We received HUNDREDS of letters. For
these, I want to thank you all SO much and let you know how
much they meant to me. I cried as I read many of them. Even
though I can't answer them all, I have read ALL of them.
Some of you told me about new ways to help and we'll be working
with some of you in this regard. For all of this, and for the
thousands of you that warmly accepted my message, I thank
you from the bottom of my heart. It made us all feel a little
less alone right now.
Of course, there was a flip side as well. We have now had 15
people unsubscribe from our newsletter because they felt my
message was inappropriate and/or unwelcome. One fellow was rude
enough to send over 30 unsubscribe messages with each a little
nastier and vulgar than the last, asking me "what it felt like
to get unwelcome e-mails..." Well, I suppose that with all the
positives of humanity, come the negatives.
As I write this, many of our friends, and fellow reviewers have
lost someone in last Tuesday's attacks. I need to say that our
prayers and hopes remain with them. It will take some time for
all of us to come to terms with the tragic events and the
senseless loss of lives. This attack on America will in all
probability redefine the way we go forward in our personal and
professional lives.
All this being said, we debated how we could just go back to
"the routine" of our articles we publish each issue. And with your
indulgence, we are opting to make this an All-Recipe edition. It's
the most-asked for content for the newsletter, and we've gotten
so many new ones in our files lately, that this gives us an
opportunity to share them with you. Plus, all this cooking lately
has given ME the chance to keep busy and keep my mind off other
things... It's funny how we all deal with grief and stress
differently. I've had to fight EXTRA hard against carb cravings
this last week and a half. Our minds still turn to the old
"comfort foods". So cooking lots of tasty SAFE foods has been
just the ticket. Maybe it will be for you too.
Hugs!
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NEW!
KETO COCOA CRISP CEREAL!
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Our Keto Elves have been hard at work! Now you can enjoy the deep
cocoa flavor and crunchy-sweet texture of your favorite cereal without
all the carbohydrates! Amazingly, one generous 2/3 cup serving
contains just 3 grams of carbs plus a whopping 21 grams of GMO-Free
soy protein for much longer-lasting hunger relief!
Make sure you don't add high carb cow and soy milk! Instead use our
delicious low carb, low lactose Keto Milk, the ideal companion for
sugar-free Cocoa Crisp and original Keto Crisp Cereals.
- Delicious Cocoa Taste - no sugar, no aspartame, no saccharin.
- Authentic Crispy Texture.
- Just 3 g carbs.
- 12 g of appetite satisfying GMO-Free Soy Protein.
- Sweetened with Splenda!
- Enjoy delicious breakfast cereal without worrying about carbs!
Keto Crisp Cereal - Net. Wt. 8 oz./8 servings
Keto Milk - Net Wt. 5.8 oz./12 servings
Buy direct at:
www.lifeservices.com
or call toll free: 1-800-542-3230
or for a store near you:
www.ketofoods.com.
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Hard Rock Cafe's Tupelo Chicken (Low Carb Style)
Sweet Mustard Dipping Sauce:
- 1/4 cup mayonnaise
- 1 1/2 teaspoons prepared mustard
- 2 teaspoons Splenda
- pinch paprika
Apricot Dipping Sauce:
- 2 Tablespoons Grey Poupon Dijon mustard
- 1 Tablespoon Keto Sugar Free Apricot preserves
- 2 Tablespoons Splenda
- 1 cup Keto Original Crumbs
- 2 teaspoons crushed red pepper flakes
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- dash garlic
- 1 egg
- 1/2 cup heavy cream
- 1/2 cup water
- 1/4 cup almond flour
- 1/4 cup oat flour
- 1/2 cup vital wheat gluten
- 1 pound chicken breast fillets
Preheat oil in a deep fryer to 350F.
Make the sweet mustard dipping sauce by combining the
ingredients in a medium bowl. Cover and refrigerate.
Make the apricot dipping sauce by combing those ingredients
in a medium bowl. Cover and refrigerate this sauce as well,
until your chicken is ready.
Prepare the breading by combining the Keto Original Crumbs,
crushed red pepper flakes, cayenne pepper, cumin, salt,
paprika, onion powder, and garlic in a medium bowl.
Beat egg in a medium bowl, add cream and water and stir.
Pour almond flour, oat flour, and vital wheat gluten into
another medium bowl.
Slice each chicken breast lengthwise into strips approximately
1/2-inch wide. When the oil is hot, bread your chicken by first
coating each strip with flour mixture. Dip the chicken into the
egg/cream mixture and then back into the flour mixture. Dip each
chicken strip back in the egg/cream mixture and then in the crumb
mixture. Be sure to coat each chicken piece thoroughly with the
Keto crumbs.
Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5
minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Serves 6 as an appetizer. 8 carbs per serving with sauces.
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Bacon-Wrapped Stuffed Shrimp
Seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- dash ground black pepper
- dash cayenne pepper
- dash allspice
Dipping Sauce:
- 1/3 cup sugarless ranch dressing
- 1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)
- 5 pieces bacon
- 5 large shrimp
- 3 slices fresh jalapeno*
- 1 ounce pepper jack cheese
Preheat oven to broil.
Make the seasoning blend by combining the ingredients in a small
bowl. Set this aside.
Make the dipping sauce by combining the ranch dressing with cilantro
in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don't cook
it all the way to crispy. You want undercooked bacon that, when cool,
will easily wrap around the shrimp. Cook the bacon about 3 minutes
per side, and don't let it brown. When the bacon is done lay it on
paper towels to drain and cool.
Shell the shrimp, leaving the last segment of the shell and the tail.
Remove the dark vein from the back of the shrimp, and then cut down
into the back of the shrimp, without cutting all the way through, so
that the shrimp is nearly butterflied open. This will make a pocket
for the pepper and cheese.
Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
peppers and microwave for 60 to 90 seconds. Shrimp should be starting
to firm up and change color. Immediately pour the water out of the
bowl, remove the jalapeno slices and pour cold water over the shrimp.
Place the shrimp and jalapeno pepper slices onto paper towels to drain
off excess water.
Build the appetizer by cutting the jalapeno slices in half and removing
the seeds. You should now have 6 jalapeno slices -- you'll need 5 of
these. Place one slice into the slit on the back of a shrimp. Cut an
inch-long chunk of cheese (about 1/4-inch thick), and place it on the
jalapeno slice. Wrap a piece of bacon around the shrimp, starting where
the cheese is. Start wrapping with the thinnest end of the bacon. Go
1 1/2 times around the shrimp and then cut of the excess bacon and
slide a skewer through the shrimp, starting with the end where the
cheese is and piercing the cut end of the bacon on the other side.
Repeat with the remaining shrimp and slide them onto the skewer with
the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very
light coating of the seasoning blend over the shrimp, then broil for
3 to 4 minutes or until the bacon begins to brown and the cheese
begins to ooze. Serve over a bed of rice if desired. Feed the left over
bacon pieces to the dog while you scarf out on the shrimp.
Serves 2 as an appetizer. 2.5 carbs per serving.
* If you prefer, you can use pepperocini instead of jalapeno - less
hot, but still plenty of kick.
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Cinnamon Nut Muffins
- 2 large eggs
- 1/4 cup cream
- 3/4 cup water
- 1/2 cup melted butter
- 1 teaspoon sugarless vanilla extract
- 3/4 cup almonds flour
- 1/4 cup flaxseed meal
- 2 Tablespoons whey protein powder
- 1/2 cup wheat bran
- 1/4 cup vital wheat gluten
- 2 teaspoons liquid Splenda + 1 teaspoon liquid saccharine
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon maple extract - optional
- 1/2 cup chopped walnuts
Preheat oven to 350F.
Mix eggs, cream, water, sweeteners and vanilla in small bowl.
Melt butter in microwave and add to cream mixture. In large bowl,
sift together dry ingredients. Add wet mixture to dry a little
at a time, mixing well. Pour into 12 greased non stick muffin cups.
Bake 15 minutes or until a toothpick comes out mostly
dry. These puff up like regular muffins.
12 Servings - 1.8 carbs per muffin after fiber reduction.
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Low Carb Connoisseur Gets a Fall Facelift!
You are cordially invited to take a tour of our
redesigned web store! While you are there we have added some new items that
may be of interest to you!
Creamy, fresh low carb cheesecakes are now available!
Two cheesecakes in your choice of 13 different flavors delivered
overnight to you! Please note
all delivery details listed at the
site.
Commodore Steel's Mango Ginger Chutney - Sweet & Spicy!
Caribe Mango Salsa - Sweet & Hot!
Rocky Mountain Hoisin Sauce - Add an Asian Twist!
Commodore Steel's Cocktail Sauce with Dill & Lemon!
Peanut Butter Fudge Sauce - Decadent taste yet Sugar Free!
Check out these items and more!
Be sure to take advantage of our Fall Coupons!
Enter these codes without the quotes -
"fall5" to save $5.00 on $75.00 order
"fall10" to save $10.00 on $125.00 order
"fall20" to save $20.00 on $200.00 order
Thanks for taking a look and shopping with us
at Low Carb
Connoisseur !
Low Carb
Connoisseur we put the Dash in LowCarb.com!
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Scalloped Cauliflower
Satisfy that need for scalloped potatoes!
- 2 16 ounce bags frozen cauliflower
- 1/2 small white onion - finely chopped
- 12 ounces shredded cheddar cheese
- 1/2 pint whipping cream
- 1/4 cup butter (1/2 stick)
- salt and white pepper
- fried crisp bacon, crumbled
Preheat oven to 350F.
Open frozen cauliflower bags one at a time into a colander and run
cool water over each to separate the pieces and slightly thaw (don't
use warm water.)
Butter a large casserole dish, and layer 1/2 of cauliflower across
bottom of dish. Season with salt and pepper; then, layer with bits
of onion, thinly sliced "pats" of butter, and 1/2 of cheddar cheese.
Repeat.
Pour cream over top and place dish in the oven. If dish is very full,
put a cookie sheet under it to prevent bubble-over in oven. Bake 45
minutes. Ten minutes before completion, add crumbled bacon.
Makes 10 servings - 4 carbs per serving.
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Spinach and Blue Cheese Stuffed Chicken Breasts
- 1 teaspoon vegetable oil, divided
- 1 1/4 cups chopped onion. divided
- 4 garlic cloves, minced
- 1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
- 2 Tablespoons crumbled blue cheese
- 1 teaspoon Dijon mustard
- 4 skinned, boned, chicken breast halves
- 1/4 teaspoon pepper
- 1/3 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 2 Tablespoons Dijon mustard
Heat 1/2 teaspoon oil in a large non-stick skillet over medium heat.
Add 1/4 cup onion; saut 6 minutes or until tender. Add garlic;
saut 1 minute. Add spinach and saut 3 minutes.
Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl.
Stir well; set aside. Wipe pan dry with a paper towel. Cut horizontal
slit through thickest portion of each chicken breast half to form a
pocket. Stuff about 2 tablespoons spinach mixture into each pocket.
Sprinkle chicken with pepper. Heat 1/2 teaspoon oil in a skillet over
medium-high heat. Add chicken; saut 6 minutes on each side or until
chicken is done. Remove chicken from skillet. Set aside, keep warm.
Add 1 cup onion to pan, and saut 5 minutes. Add wine and thyme; cook
3 minutes or until reduced by half. Add broth and 2 tablespoons
mustard; cook 4 minutes or until slightly thick, stirring occasionally.
Return chicken to skillet; cover and simmer 2 minutes or until
thoroughly heated. Serve sauce with chicken.
Makes 4 servings - 7.5 carbs per serving.
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Herb Crusted Chicken with Shallot & Herb Salad
- 1 Large roasting chicken
- 1 cup Italian parsley leaves, stems removed
- 1 cup Basil leaves, torn
- 1/4 cup Chives, cut 1/2" long
- 1/2 cup Chervil sprigs
- 1/4 cup Tarragon leaves
- 1/4 cup Virgin olive oil
- 1 clove Garlic, sliced thinly
- 2 Shallots, walnut sized, peeled and sliced
- 1 Tablespoon Virgin olive oil
- 1/4 Lemon, juiced
- 1 Tablespoon Grated Parmesan cheese
Prepare the salad and marinade:
Combine all of the herbs in a bowl and toss together well.
Remove 1-1/2 cups to a separate bowl and reserve, covered
with a damp towel in the refrigerator, for garnish. Combine
the remaining herbs with the garlic, shallots and olive oil
and puree in a blender until smooth.
Prepare the chicken:
Rinse the chicken and pat dry with a clean towel. Rub with
the olive oil and herb puree and marinate overnight. The next
day, sprinkle the chicken liberally with salt and pepper.
Pre-heat the oven to 350F. and place the chicken in a roasting
pan, back bone down. Cook for 45 minutes or until the juice
runs clear around the thigh bone. Remove from the oven and
carve the meat from the bone.
Finish the dish:
Toss the herb salad with the olive oil, lemon juice and Parmesan
cheese and season to taste with salt and pepper. Divide the
chicken onto four warm plates and garnish with the salad.
Makes 4 servings - 1.2 carbs per serving.
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Eggs Augustus
- 4 eggs
- 1/4 cup cream
- 2 Tablespoons oat flour
- 1/4 cup melted butter
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup ham, diced
- 1/2 cup grated Cheddar cheese
- 8 asparagus spears
- 8 thin tomato slices
Beat the eggs, cream, flour, 1/8 cup melted butter, salt and
pepper. Stir in ham and cheese. Pour into buttered pie pan.
Arrange slices of tomatoes on top, then add asparagus in form
of spokes of a wheel. Drizzle remaining butter over top.
Bake at 350F for 25 minutes. Allow to sit 10 minutes
before slicing.
Note: May be made hours before, refrigerated and put in oven
just before serving.
Serves 2 - 5 carbs per serving.
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Zucchini-Herb Gratin
- 3 zucchini, cut into 1/4-inch thick slices
- 2 1/4 teaspoons Kosher salt
- 1 Tablespoon white wine
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper to taste
Sprinkle zucchini with 2 teaspoons salt and let drain
1 hour in colander. (Moisture is extracted, as zucchini
has a high water content.) Pat dry.
Meanwhile, heat the oil in a deep-fat or deep frying pan
to 375F. When hot, quickly slip the tortillas into the
hot oil - two or three at a time - holding them with tongs.
Drain well on absorbent paper toweling.
Arrange zucchini overlapping in 10-inch baking dish.
Whisk together wine, oil, herbs, salt and pepper and spoon
over zucchini.
If prepared ahead, seal with plastic wrap and refrigerate.
To bake, place in a 375F oven and bake until cheeses melt
and the dish is hot, about 30 minutes.
Bake 25 minutes or until zucchini is tender but still firm.
Serves 4 - 4 carbs per serving.
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Veal Chops with Chablis en Cocotte
A cocotte is a round or oval cooking pan with two handles
and a tight-fitting lid that was traditionally used to cook
slow-cooking dishes. Now "en cocotte" refers to braised
dishes in which the meat is first browned and then cooked
in a liquid at a low simmer either in the oven or on the
stove top.
- 4 veal loin chops, about 6 ounces each
- 1/4 cup unsalted butter
- 1/2 lb veal trimmings or bones, finely chopped (ask butcher) *
- 1 cup Chablis wine
- bouquet garni
- 1/4 cup finely diced Canadian bacon or ham
- 1 small onion, finely chopped
- 1 baby carrot, finely diced
- 1 turnip, finely diced
- 1 Tablespoon chopped fresh parsley
Season the veal chops with salt and pepper. In a large skillet
over medium heat, melt two-thirds of the butter and brown the
veal for 2 - 3 minutes on both sides. Once browned, transfer
the chops to a plate. Add the trimmings to the pan and brown,
then return the veal chops to the pan. Cover, reduce the heat
and cook slowly for 4 minutes on each side.
Transfer the chops and trimmings back to the plate and set aside.
Increase the heat to medium-high and cook the meat juices,
stirring constantly, for about 3 - 4 minutes, or until they have
caramelized onto the bottom of the pan. Strain the trimmings to
remove the excess fat and return to the pan. Add the Chablis and
stir well, scraping the bottom, until the cooking juices have
dissolved. Cook for about 5 minutes, or until the wine has reduced
in volume by three-quarters.
Add 2 cups water and the bouquet garni and simmer for 30 minutes.
Strain the sauce into a glass measure and discard the veal
trimmings and bouquet garni.
Meanwhile, melt the remaining butter in another skillet and brown
the bacon for 2 - 3 minutes. Add the onion and carrot and cook for
another 2 minutes before adding the turnip. Reduce the heat, cover
and cook for 8 minutes.
Add the sauce to the vegetables, bring to a boil and cook for
10 minutes. Return the veal chops to the hot sauce, reduce the
heat and allow to simmer for about 5 minutes, or until the veal
is heated through. Serve immediately, sprinkled with the chopped
parsley.
* You can use beef trimmings if veal trimmings are unavailable.
Serves 4 - 6.2 carbs per serving.
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Salt Lake City Market Street Meatloaf
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped scallions
- 2 Tablespoons finely chopped celery
- 1 Tablespoon finely chopped carrot
- 2 Tablespoons minced red bell pepper
- 1/4 cup minced green bell pepper
- 1 teaspoon minced garlic
- 2 Tablespoons butter
- 2 eggs, beaten
- 1/2 teaspoon ground cumin
- 1/4 teaspoon nutmeg
- dash cayenne
- salt and freshly ground black pepper to taste
- 1/4 cup sugar free/low-carb ketchup
- 1 pound lean ground beef
- 6 ounces bulk sausage
- 1/4 cup low carb bread crumbs *
Saut the onion, scallions, celery, carrot, bell peppers and garlic
in the butter in a heavy skillet for 10 minutes or until the
vegetables are tender and the moisture has evaporated. Cool to room
temperature and chill for 1 hour.
Mix the eggs, cumin, nutmeg, cayenne, salt and black pepper in a bowl
and beat until smooth. Beat in the ketchup. Add the ground beef,
sausage, bread crumbs and chilled sauted mixture. Mix well with hands
for 5 minutes. Shape into a loaf.
Place the meatloaf in a baking dish and place in a large baking pan.
Add boiling water to reach halfway up the sides of the smaller dish.
Bake at 375F for 35 - 40 minutes or until cooked through.
Remove the baking dish from the water and let stand for 15 minutes
before serving.
Serves 6 - 2.5 carbs per serving.
* Low Carb bread crumbs can be made by drying/crumbing a pre-made
low-carb bread like Irene's Health Bread, or your own homemade
low-carb bread (see site recipes.)
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Creamy Alfredo Sauce
This is amazing over grilled or baked chicken, but use
your imagination!
- 8 ounces cream cheese, cut in 1-inch cubes
- 3/4 cup parmesan cheese, grated
- 1/2 cup butter
- 1/2 cup cream
- 1/4 cup chicken broth
- 1/2 teaspoon pepper - freshly ground
In a large saucepan, melt butter slowly, and add cream cheese
as butter is completely soft. Combine all remaining ingredients.
Stir well to combine (use a wire whisk to get a very smooth sauce.)
Cook gently over low heat until heated through (do not allow
to boil) & smooth. Serve over chicken, turkey, or broccoli.
Serves 6 at 4-Tablespoon servings - 2 carbs per serving.
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Asparagus in Mustard Cream Sauce
- 1/4 cup good dry white wine
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 3 Tablespoons butter
- 1 1/2 pounds fresh asparagus
In a medium skillet, boil wine, heavy cream, and mustard
till reduced by half, stirring constantly. Stir in butter
until melted; keep over low heat while you steam the
asparagus till tender-crisp.* Arrange asparagus and pour
sauce over. Serve immediately.
Serves 4 - 3 carbs per serving.
* If you prefer a softer asparagus spear, steam till
desired tenderness.
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Cinnamon Raisin Bread from Cheeters Diet Treats! This is the best
tasting low carbohydrate Cinnamon Raisin Bread I have found, and it
is now available at LowCarbDieters.com ! The folks at
Cheeters (crackers, brownies, etc.) have perfected the art of making
a low carb Cinnamon Raisin "dessert" type bread, with only 2 grams
of effective carbohydrate after fiber subtraction! A 1 1/2 pound
loaf with approximately 16 slices is only $4.99/loaf!
The great new Flax-O-Meal hot cereal is now available for ordering
from our web site. Put that great warm comfort food back into
your mornings for only 2 effective carbohydrates per serving (and
a healthy 10 grams of fiber!) Available in Cinnamon & Spice,
Vanilla Almond, Butter Pecan, and Chocolate!
Visit us at www.LowCarbDieters.com!
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Thanks for reading! Keep your suggestions and questions
coming in -- we always want to hear from you! Remember, we
can't address every request and query, but the ones we hear
about the most or offer the greater potential to help others
will surely make their way here.
Contents Copyright (c) 2001 Low Carb Luxury. All rights reserved.
E-mail: [email protected].
Please do not reprint or republish this newsletter elsewhere. You
may share the link with low-carb friends, but we encourage you to have
them sign up for their own free subscription.
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