The Low Carb Luxury Newsletter: 
Volume III / Number 12: June 28, 2002: Page 5
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Cookin with Richard

As many of you know, my job with the US Courts often keeps me out of town for some periods of time. So this time, having brought my books and notes with me, I've gone through my favorite recipes to share with you. Yep, it means a very recipe-filled issue, but since that's our #1 request in our newsletter questionnaire, I'm guessing you guys like to cook as much as I do.

So, here we go! And remember, these are recipes that even I can make without help.   :) Enjoy...

Vegetable Scrambled Eggs

Vegetable Scrambled Eggs
  • 4 eggs
  • 1/2 cup chopped green pepper
  • 1/4 cup light cream
  • 1/4 cup sliced green onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped and seeded
In a small bowl, beat eggs. Add green pepper, cream, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set. Add the tomato; cook and stir until heated through.

Makes 2 servings — 3.6 grams of carbohydrate per serving.

Egg Casserole

Egg Casserole
  • 10 hard cooked eggs, chopped
  • 1 1/2 cups diced celery
  • 2/3 cup mayonnaise
  • 1/2 cup chopped pecans
  • 2 Tablespoons chopped green pepper
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup Keto Crumbs (optional)
In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt and pepper. Mix well. Pour into a greased 11 x 7 x 2" baking dish. Sprinkle with cheese, and Keto Crumbs (if using.)

Bake uncovered, at 375F for 25 minutes, or until heated through.

Makes 8 servings — 2.2 grams of carbohydrate per serving

Richard's Garlic Cheese Biscuits

Richard's Garlic Cheese Biscuits
  • 3/4 cup vital wheat gluten
  • 1/4 cup oat flour
  • 1/4 cup soy flour
  • 1/4 cup whey protein powder
  • 3 teaspoons baking powder
  • 1 Tablespoon light olive oil
  • 1 Tablespoon melted butter
  • 1/2 cup cream
  • 1/4 cup water
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder (more if you like)
  • 1/2 teaspoon salt
  • 1/8 teaspoon thyme
  • 1/8 teaspoon basil
  • 1/8 teaspoon marjoram
  • 1/4 teaspoon dried chopped parsley
Preheat oven to 375F.

Sift wheat gluten, oat and soy flours, and whey protein together with baking powder, herbs, salt, and garlic powder until evenly mixed.

In separate bowl, mix oil, melted butter, water, and cream. Add to dry mixture a little at a time until it resembles a cookie dough. Sprinkle shredded cheddar over dough and mix well (this is best done by pushing the cheddar through the dough with your fingers till well mixed.)

Drop by tablespoonfuls onto greased cookie sheet, to resembled small uneven mounds. Bake for 10-15 minutes until golden brown.

Makes 12 biscuits — 2 grams of carbohydrate per biscuit.

                                                                          Cook with Joy!

Crispskins The Low Carb Nexus is pleased to announce that we have extended the Crispskins 20% off sale through the month of July due to it's popularity!

You'll love our own Crispskins All-Natural Pork Rinds even more at 20% off... and shipping is included!   These All-Natural Chicharrones come in Original, Barbeque, and the ever popular Salt & Vinegar!

Naturally Zero Carb, Crispy and HUGE... these pork rinds are made right here in good ol' North Carolina! Taste the down home flavor and enjoy some crunch with your low carb lunch!

We also have a lot of new products, like Judy's Sugar-Free Brittles, and Assorted Caramels! Check out our Breaking News for more information!

                        Low Carb Nexus — "Where Low Carb and Low Prices Meet!"

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