The Low Carb Luxury Online Magazine 



MARCH 28, 2003     PAGE SIX      
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               Spring Recipes

The seemingly relentless winter of sub-zero temperatures, short, dark days, and icy roads is gone! Long-awaited Spring offers soft sunshine, gentle rains and most important, an abundance of wonderful fresh foods. There's plenty for a low carber to love. Let's cook!



Chicken Fillets with Peppers

  • 1 pound skinless, boneless chicken
  • 4 medium chicken breast halves
  • 1/4 cup vital wheat gluten
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1 small onion, sliced
  • 1 medium red sweet pepper, cut in strips
  • 1 medium green sweet pepper, cut in strips
  • 1 medium yellow sweet pepper, cut in strips
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/4 cup snipped parsley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
Chicken Fillets with Peppers Rinse chicken, then pat dry with paper towels. Combine 2 tablespoons of the vital wheat gluten and the salt; coat chicken with the flour mixture. In a 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Add chicken and cook to 8 to 10 minutes or until no pink remains, turning once. Remove from skillet.

Add remaining oil to skillet; add onion, peppers, and garlic; cook and stir for 5 minutes. Add 3/4 cup of the chicken broth along with the parsley, cumin and pepper. Heat to boiling; reduce heat and simmer, covered, for 3 minutes or until peppers are tender.

Use a slotted spoon to remove vegetables from skillet. Stir lemon juice into mixture in skillet. In a screw top jar, shake together remaining 1/4 cup broth and 2 tablespoons flour; stir into liquid in skillet. Cook and stir until thickened and bubbly.

Stir in peppers; place chicken on pepper mixture. Cover and cook for 2 to 3 minutes more or until heated through.

Makes 4 servings — Great served with Mock Mashed Potatoes!

Nutrition facts per serving: 245 calories, 14 g fat (2 g saturated fat), 60 mg cholesterol, 387 mg sodium, 5.8 g carbohydrate, 1 g fiber and 25 g protein.



Broccoli Slaw with Green Onion Dressing

  • (1) 1 lb. bag Broccoli Slaw
  • 1 Egg plus 1 Egg Yolk
  • 1 1/8 cup olive or canola Oil
  • 1/2 cup finely cut Green Onions
  • 1 1/2 Tablespoons Dijon Mustard
  • 2 Tablespoons Cider Vinegar
  • 1 Tablespoon Splenda
  • 1/4 teaspoon Salt
  • 1/8 teaspoon White Pepper
Broccoli Slaw with Green Onion Dressing Blend the Egg and Egg Yolk in a food processor or blender until frothy, about 2 minutes. With the machine on, gradually add the Oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly.

Toss Green Onion Dressing mixture with Broccoli Slaw. Refrigerate until ready to serve.

Makes 8 servings — 5.2 grams of carbohydrate per serving.




Decadent Chocolate Maple Cake

Now by special request, a recipe that's good any time of the year. And believe me, this is a really delicious, AMAZING cake. Enjoy! Decadent Chocolate Maple Cake
  • 1 cup oat flour
  • 1/2 cup high gluten flour
  • 1 cup almond flour
  • 1/3 cup Dutch processed cocoa
  • 1 packet Swiss Miss Diet Hot Cocoa Mix
  • 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 teaspoons vanilla extract
  • 1 teaspoon liquid sweetener
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, Swiss Miss packet, 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. Mix into egg yolk mixture and incorporate fully. 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 Maple Frosting (below):


Sweet Maple Frosting

  • 4 oz. package of cream cheese - at room temperature
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 teaspoon sugarless vanilla extract (essence)
  • 1 teaspoon maple flavoring (find it in the extract aisle)
  • 1/2 cup Splenda
  • 1/2 cup heavy whipping cream

Whip all ingredients together until smooth. Frost cake as usual.

Total effective grams of carbohydrate in the entire cake: 110. Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8 grams per slice.




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