The Low Carb Luxury Newsletter: 
Volume III / Number 03: February 8, 2002: Page 6
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      Recipes
Romantic Recipes for Valentine's Day

Just because Valentine's Day is supposed to be a time of love, hearts, sweet sentiments and ... sugar, doesn't mean we have to actually hang on to that last one. No, we can make an elegant meal from start to delicious finish and stay true to our way of eating. Let's celebrate our OWN Valentine Heart by keeping it healthy!

And yes, we are starting with dessert first.


Love and Kisses Red Velvet Cake

This cake remains the number one requested cake from our site, and the one all our friends (even those not "sugar free") consistently ask for when they plan a trip to our home. So there's no way we'd fail to include it for this issue's Valentine Special!

For an elegant presentation, decorate with Valentine hearts, or fresh red strawberries or raspberries — perhaps in a heart shape for Valentine's Day!
  • 1 cup oat flour
  • 1/2 cup high gluten flour
  • 1 cup almond flour
  • 1/3 cup Dutch processed cocoa
  • 1 Tablespoon baking powder
  • 1 cup Splenda
  • 1/2 cup Diabetisweet
  • 1/2 teaspoon salt
  • 8 large egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/4 cup cold water
  • 1 Tablespoon white vinegar
  • 1/2 cup soured cream
      (make "sour" with vinegar — see directions.)
  • 4 large egg yolks
  • 1/3 cup oil
  • 2 1/2 Tablespoons red food color
  • 2 teaspoons vanilla extract
  • 1 teaspoon liquid sweetener
Red Velvet Cake Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325F.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Red Velvet Cake Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:

White Frosting

  • 4 oz. package of cream cheese - at room temperature
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 teaspoon white vanilla (to keep frosting pure white)
      or regular vanilla for a "cream" color
  • 1/2 cup Splenda
  • 1/2 cup heavy whipping cream
  • Whip all ingredients together until smooth. Frost cake as usual.

    Total carbs in whole cake: 110. Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8 grams per slice.



    Cupid's Stuffed Mushrooms
    Cupid's Stuffed Mushrooms
    • 1/2 lb Ground beef
    • 1 Garlic clove, minced
    • 1 teaspoon Horseradish
    • 1/2 teaspoon Chives, chopped
    • Salt and Pepper to taste
    • 9 large Mushrooms
    • 1/3 cup White wine
    Pre-heat oven to 350F.

    Thoroughly mix the ground beef, horseradish, chives, garlic, salt and pepper in a bowl. Remove the stems from the mushrooms and stuff the caps with the beef mixture. Place the stuffed mushrooms in a shallow baking dish and pour the wine over top.

    Bake the mushrooms in the pre-heated oven until meat is browned, about 20 min. Serve warm.

    Makes 3 servings — 3.5 grams of carbohydrate per serving.



    Aged NY Sirloin au Poivre

    • 1 lb. Aged NY boneless beef sirloin steak, cut 1 inch thick
    • 2 Tablespoons black peppercorns, crushed
    • 3 Tablespoons butter, divided
    • 1/4 cup minced shallots or onion
    • 1/2 teaspoon hot pepper sauce
    • 3 Tablespoons gin
    Aged NY Sirloin au Poivre Cut beef steak into 4 equal portions; press peppercorns evenly into both sides. Heat
    1-1/2 Tablespoons butter in large skillet over medium heat until bubbly.

    Cook steaks 10 to 12 minutes for rare
    (140F) or to desired doneness, turning once. Remove to warm platter. Add shallots to skillet; cook 2 minutes, stirring frequently. Stir in pepper sauce. Add gin; carefully ignite with match. When flames die out, remove from heat, swirl in remaining butter until melted. Pour over steaks.

    Makes 2 servings — 2.5 grams of carbohydrate per serving.




    Greenbeanz

    Keto Biscotti We've got the new Keto Biscotti on sale right now at $1.25 each! They taste great; but don't take my word for it-I'll let you try one for FREE with any order over $40.00! Just make a note in the comments section: "Paul Lean Protein Bitessays let me try a Free Keto Biscotti".

    In case you haven't tried the new Lean Protein Bites yet, you are in for a treat! Not only do these taste good, but they're loaded with protein, with 14-16 grams per package. Check them out!

    If you like chewy caramels, peanut brittle, or coconut nut brittles, you can now get Judy's Sugar-Free Candies from Greenbeanz Low Carb Superstores. (See the review at Low Carb Luxury.) Judy's Candies makes some of the best tasting candy (they make both high carb and low carb versions, but of course we sell only the low carb versions) and we think that the low carb version tastes just as good as the real thing! They're on sale right now for $5.99! This link will take your right there.

                  
                                              
    Our specials this week:
    1. New Atkins Muffin mixes: Cranberry Orange and Banana Nut are now also available in addition to the Blueberry. These mixes make the best low carb muffins I've found. Get them hot out of the oven smothered with melted butter, and they taste pretty close to the real thing! Each muffin has only 3 grams effective carb count and 6 grams of protein. One 12 ounce pkg makes 18 muffins and they're on sale for only $5.29! Click here for more info on the muffins.


    2. Ultimate Low Carb 2 Bars (Smores, French Vanilla Etc) only $1.69! Click here for more info.


    3. All of the Atkins powdered Shake mixes only $15.99! Click here for more info.


    4. Pralines & Cream and Cinnamon Swirl Atkins bars are now available at the special price of 1.79 each!


    5. Pure Delite Chocolate Bars: $1.89 each! The Pure Delite Dark is my favorite low carb candy bar.


    6. Shipping Special: You will get free ground shipping on any order over $75.00 to the continental US! (All US except Alaska and Hawaii)
                
                                                     Greenbeanz
                                                     925-244-1000

                                       18080 San Ramon Valley Blvd #104
                                                 San Ramon, Ca 94583
                                            http://www.greenbeanz.com





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