The Low Carb Luxury Newsletter:  
Volume III / Number 19: October 11, 2002: Page 6
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Readers' Holiday Recipes We've been asking all of you to submit your favorite low carb holiday recipes over the last few weeks and we've gotten some really yummy ones!

Our sincere thanks to everyone who wrote in with recipes. We're all in this together and while we might be a very big team indeed, we all work well together.

We'll continue with Holiday-themed recipes through the end of the year. Now, let's get to the good stuff!



Party Peppers with Green Beans
From Joan Hedman:
This dish is beautiful, healthful, and delicious. It can be eaten hot, cold, or at room temperature, which makes it ideal for buffet tables and parties.
  • 1 lb green beans, ends snipped
  • 1 large red bell pepper or
    1 small red bell pepper and 1 small yellow bell pepper or
    1/2 large red bell pepper and 1/2 large yellow bell pepper
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • plenty of salt and pepper
Steam the green beans until they are just tender, about 5 minutes. (I do mine in my Pampered Chef microwave cookpot; they come out perfect.) The beans should be bright green. Plunge them into cold water to stop their cooking while you get the peppers ready.

Prepare the peppers by removing the core and the white membrane inside, and then slicing into strips about the same thickness as a green bean. Steam the peppers about 2-3 minutes, just until they are tender. Drain.

Heat the olive oil in a large skillet; add the garlic and saute briefly over medium-high heat. Add the drained beans and peppers, and toss to coat. Continue to cook the mixture until the beans wilt further and the peppers start to char just a bit on their skins. Salt liberally (especially if you will be eating this dish at room temperature or cold,) and add pepper to taste.

Makes 6 servings — 4.1 grams of carbohydrate per serving.





Didi's Sunshine Cookies

  • 1 cup butter
  • 3/4 cup Splenda
  • 2 egg yolks
  • 1/4 cup Half & half
  • 2 1/2 cups Almond flour
  • 3/4 cup EAS Vanilla Flavored Protein Powder
  • 3/4 cup Vital Wheat Gluten
  • 2 tsp. Baking Powder
  • 2 1/2 tsp. Orange extract (or flavoring of choice)
  • 1 1/2 tsp. Orange rind (I used bottled) or not
  • *1 egg for egg wash*
Preheat oven to 350F.

In a small bowl combine almond flour, wheat gluten, protein powder, and baking powder. Stir until thoroughly combined.

In a separate larger bowl, combine the softened butter with Splenda using mixer. Beat well. Add the egg yolks one at a time, until creamy. Add extracts, and orange rind if using, followed by Half & Half. Once the mixture is creamy and well beaten, slowly start adding the flour mixture. *The dough will be "soft" but definitely workable*.

Using a Tablespoon measure, scoop out the dough and work it into any shape you want. Place on greased cookie sheet, and brush with the egg wash.

*Note: This makes an awesome "crust" we have been using for various recipes!

Bake for 15 to 17 minutes until golden.

Yield 48 cookies — Total carbs: 1.6 each




Crab Dip

From Joan Hedman:
This is a variation of a Lobster Dip recipe from Hops! Bistro and Brewery that was published in my local paper (The AZ Republic) a few years ago. Seriously, who has lobster kicking around? But canned crab is easy to get, and the Trader Joe's brand is not much more expensive than tuna. I make a loaf of crusty low-carb bread to eat with this; it would also make an excellent crepe filling.
  • 2 Tablespoons olive oil
  • 2 cans crab meat, drained
  • 2 cloves garlic, minced
  • 8 ounces frozen chopped spinach, defrosted, as much moisture as possible squeezed out
  • 2 Roma (plum) tomatoes, diced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
    (I buy this in 2lb bags at Sam's Club and keep it in the freezer, where it stores beautifully until I use it)
  • salt
  • pepper
In a medium heave saucepan, heat the olive oil over medium-high heat. Saute the garlic just until it begins to brown. Add the spinach and tomatoes, and cook for 3 or 4 minutes until tomatos soften. Add the crab; stir to combine, then add the heavy cream and parmesan cheese. Increase the heat to high; stir until cheese melts and sauce bubbles. Add salt and pepper to taste; stir to combine, and serve.

Total carbs in recipe: 13 — Makes 20 to 30 servings at less than 1 gram of carbohydrate per serving.




La Tortilla Factory Tortillas Recipe Ideas!

From Stephanie Thompson

We use La Tortilla Factory Tortillas for many different things in our Low-Carb house. Thank goodness they are versatile!

IDEA #1) We cut the low carb tortillas into 8 pieces, and fry slowly in olive oil over a low-med heat. They are best when an even golden brown color all over. We compare them to Wheat Thins! We enjoy them served with Alouette spread cheese, or sliced cheese and salami. I have also been known to eat them with my chicken salad!

IDEA #2) We fry the whole tortilla in olive oil over a low-med heat. When golden brown all over, we transport to a cookie sheet. Top with pizza fixings, and bake for about 5-7 minutes in a 350F oven or until cheese is melted and brown on top.

IDEA #3) Who said low carb tortillas don't make good lasagna noodles? We have a med-sized cassorole dish that about the size of one tortilla. If we get 4 servings from our dish, and use 4 tortillas, then each serving is equivalent to 1 tortilla carbs + sauce and cheese. Approximately 9 carbs per serving.

Ingredients: 4 tortillas, 1 lb. Ground Beef or Turkey (or 1/2 lb of both), 3 to 4 cups Shredded Mozzarella, LC/Sugar Free Tomato Sauce ((we use Hunts no-sugar-added tomato sauce (Basil and Garlic flavor, or Roasted Garlic), but I know there are better ones out there for the lc-savvy, Ricotta Cheese, 1 egg.

Directions: Pre-Heat oven to 350F. Brown the meat. Meanwhile, mix Ricotta and egg with seasoning of choice (salt & pepper.) Pour a small amount of sauce in bottom of casserole dish. Mix remaining sauce with browned meat. Layer: Tortilla, Ricotta, meat/sauce mix, and Mozzarella. Repeat until you get to the top of the dish. Top with tortilla and sprinkle Mozzarella on top. Bake for 20-30 minutes until golden brown on top and bubbly.

IDEA #4) Along the same lines as the Lasagna... we use the tortillas to make Canneloni.

Ingredients: Tortillas, Ricotta, egg, Mozzarella, cooked chicken, steamed spinach, tomato sauce.

Directions: Pour 1/2 sauce in bottom of baking dish. Put chicken and spinach in food processor and pulse until fine. For filling- mix ricotta, egg, 3/4 mozarella, chicken, and spinach. Place a good amount in the center of tortilla, and roll tortilla over- into a smooth tube. Put seam side down into a baking dish- repeat until you have enough for dinner. Top with remaining sauce and remaining mozarella.

This one is easy to OD on... Each tortilla (if using La Tortilla Factory) is 3 carbs, pluse ricotta and sauce... comes to approximately 6 carbs each. We were happy to find that it filled us up nicely. However, we didn't have as much as we thought we would.






Keto Nuts
         We are now back in stock
         on the popular Keto Nuts!


We also have a lot of new items coming in this week, including excellent cookies and snacks... stay tuned to the Nexus for more information!


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







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