The Low Carb Luxury Online Magazine 



    June 20, 2003     PAGE SEVEN      
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 News & Product of the Month
 Just Say Cheese!
 Great Cheesecakes!
 Jo Cordi's  Lifestyle Series
 Brenda's Low Carb Good Life
 When Only Cheese Will Do
 More Cheesey Recipes!


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              Cheese Recipes Part 2

Delicious, nutritious, a great source of calcium, and hard to get enough of. With its many tasty benefits, cheese plays a healthy role in your low carb eating plan. So, do something good for yourself have some cheese. Now, let's get back to cooking!



Nacho Chicken Cheese Spread

Nacho Chicken Cheese Spread
  • 1 cup shredded mild Cheddar
    or Monterey Jack cheese
  • 1 cup shredded cooked chicken
  • 1 cup sour cream
  • 1 tablespoon packaged taco seasoning mix
  • 1/2 cup diced celery
  • 1 4-ounce can chopped green chiles
  • Low Carb Crackers or Chips
  • Optional garnish: sliced ripe olives
Mix cheese, chicken, sour cream and seasoning mix in a medium bowl. Stir in diced celery and green chiles. Cover and refrigerate for at least 1 hour before serving.

Garnish with sliced ripe olives, if desired. Serve with low carb crackers or chips.

Makes 12 servings — 2.2 grams carbohydrate per serving (before chips or crackers.)

                               

Baked Havarti Egg
Baked Havarti Egg
  • 1 teaspoon butter
  • 1 tablespoon half-and-half
  • 1 large egg
  • 1 heaping tablespoon Havarti cheese, grated
  • 1/8 teaspoon dried dill or cilantro
Preheat oven to 400° F. Melt the butter in a custard cup.

Add the half-and-half. Crack the egg into the cup and cover with Havarti. Sprinkle with dill or cilantro.

Bake for 10 to 12 minutes or until set. Serve with buttered low carb toast, or grilled ham if you like.

Makes 1 serving — 2 grams carbohydrate per serving.

                               

Swiss & Asparagus Eggs Benedict

Swiss & Asparagus Eggs Benedict
  • 10-15 stalks asparagus
  • 4 slices Atkins or Irene's low carb bread
  • 4 slices Swiss cheese
  • 4 slices smoked turkey
  • 4 eggs
  • 2 tablespoons Parmesan cheese, shredded
Preheat oven to 250°F. Prepare béarnaise sauce by following recipe directions and adding additional 1/2 cup cream; keep warm.

Trim ends of asparagus and cut into thirds. Cook asparagus in boiling water until almost tender, about 2 to 3 minutes. Drain.

Toast low carb bread slices. Place one slice Swiss cheese and one slice turkey on each piece of toast. Place on cookie sheet in oven until cheese melts.

While toast is in the oven, fry eggs, sunny-side up. Remove toast from oven and top with eggs. Place asparagus and desired amount of béarnaise sauce on eggs. Sprinkle with Parmesan cheese and serve warm.

Makes 4 servings — 6.8 grams carbohydrate per serving.

* If you prefer, this is excellent using traditional hollandaise sauce as well. Use our recipe here.

                               

Mozzarella Pepper Salsa

Mozzarella Pepper Salsa
  • 8 ounces Mozzarella cheese, diced into
    1/4-inch cubes
  • 1 cup diced roasted red peppers
  • 2 green onions, cut diagonally into thin slices
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste
  • 1 head Belgian endive, separated into leaves
Combine Mozzarella cheese, diced red peppers, sliced green onion, sliced fresh basil, and olive oil in a bowl, and mix well. Season with pepper. Cover mixture, and refrigerate for 1 hour or overnight.

Spoon salsa onto low carb crackers, or endive leaves.

Makes 3 servings — 3.6 grams carbohydrate per serving.


                               

Chicken, Blue Cheese, and Bacon Salad

Chicken, Blue Cheese, and Bacon Salad
  • 2 cups mixed baby greens
  • 1 cup sliced celery
  • 1/2 cup sliced scallions
  • 4 slices crisply cooked bacon, crumbled
  • 1/3 cup finely crumbled blue cheese
  • 5 hard boiled egg yolks, broken in pieces
  • 3 cups cubed cooked white meat chicken
In a medium bowl, toss together the mixed greens, celery, and scallions.

Serve on two chilled plates and top each with half the crumbled bacon, blue cheese, egg yolks, and diced chicken.

Serve with your favorite low carb dressing (Blue Cheese, Caesar, Ranch, or Italian are all good on this salad.)

                               

Ham, Asparagus and Swiss Quiche

Ham Asparagus and Swiss Quiche Crust Ingredients:
  • 1 cup vital wheat gluten
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1 teaspoon salt
  • 8 tablespoons butter (1 stick), divided into several pieces
  • 1/3 cup non-hydrogenated shortening or lard, divided into several pieces
  • 1/4 cup ice water
Quiche Filling:
  • 2 tablespoons butter
  • 2 medium green onions, sliced, heavy green tops discarded
  • 8 ounces fresh asparagus spears, chopped
  • 8 ounces ham, chopped
  • 2 tomatoes, coarsely chopped
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • dash hot sauce
  • 8 ounces Swiss cheese, shredded
Make the crust:

In a food processor combine the flours and salt. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to overprocess. Remove the dough, roll out on a floured surface, and place in a 10-inch quiche pan, as instructed below.

Quiche:

Preheat oven to 375°F. Use a 10-inch quiche pan and prepare the pie crust as instructed above. Trim excess dough and refrigerate.

Sauté green onions and asparagus in butter over medium-low heat until tender. Reduce heat to low. Add ham and cook mixture until heated through. Remove skillet from heat and stir in tomatoes.

In a separate bowl, combine eggs, cream, nutmeg and hot sauce. Place vegetable and ham mixture into prepared pie crust. Add cheese and pour egg mixture over ingredients.

Bake at 375°F for 45 to 55 minutes.

Makes 6 servings — 6 grams carbohydrate per serving.




          

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