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 The Low Carb Luxury Online Magazine   Low Carb Connoisseur
 
    September 2004    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 
Feature Articles
 Want to Lose the Fat?
 Great Breakfast Ideas!
 Snack Attack!
 Personal Complicity
 Here's What's New!
 Ouch! Handling Pain
 Jonny Bowden Weighs In
 Industry Interview
 The Art of Quitting
 15 Tips for Kissable Lips
 Yes, We Eat Vegetables!
 Fall Fashion Trends
 Rediscovering Hamburger!
 Restaurant Snapshot


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    Lose Weight with a Treadmill

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Breakfast Ideas by Linda Genaw              
With this issue, we welcome new recipe developer (and cook extraordinaire) Linda Genaw. Here are some of her favorite breakfast ideas! We present 3 quiche and a very yummy fried potato substitute!



Broccoli Quiche with Ham

This is a real winner. I had to add an extra 10 minutes of baking time to the original 35 minutes, so be sure to do the knife test to make sure the center is set well. The center should also be lightly browned when done.

  • 6 eggs
  • 3/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 2 ounces onion, chopped, about 1/4 cup
  • 10 ounce package frozen broccoli florets
  • 8 ounces Swiss cheese, shredded
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups ham, diced (about an 8 ounce package of sliced ham)
Broccoli Quiche with Ham Cook the broccoli and onion together until broccoli is tender. I did mine in the microwave on HIGH, covered, for about 8 minutes. Drain very well. Grease a large pie plate; add cheese, ham and broccoli and mix. Beat eggs, cream, mustard, salt and pepper well with whisk. Pour evenly over broccoli mixture.

Bake at 350? for 35 to 45 minutes, until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Makes 6 to 8 servings. Can be frozen.

Per 1/6 Recipe: 404 Calories; 31g Fat; 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 303 Calories; 23g Fat; 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs




Rosy Radish Home Fries

If you can get past the pink color, these taste amazingly like fried potatoes.
  • 16 ounces radishes, washed, dried and trimmed
    (I bought a bag of already washed radishes)
  • 1 small onion, diced (2.5 ounces)
  • 2 slices bacon, lightly browned and diced
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • Salt and pepper, to taste
Rosy Radish Home Fries Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter in skillet that you browned the bacon in, mixing the melted butter with the bacon grease. Add the radishes and onions.

Cover pan and turn heat to low. Allow to cook covered for 10 minutes.

Uncover. Turn heat to medium, add bacon, and cook until nicely browned, stirring occasionally. Season with salt and pepper. Makes 4 servings.

Per Serving: 142 Calories; 13g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs




Mushroom and Onion Quiche

  • 6 eggs
  • 1 cup heavy cream
  • 8 ounces Swiss cheese, shredded
  • 4 ounces onion, chopped, 1 medium
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • Dash pepper
Mushroom and Onion Quiche Saut? the onion and mushrooms in butter until tender and slightly browned. Beat the eggs and cream with the salt and pepper. Put the cheese in the bottom of a greased pie plate. Top cheese with mushrooms, then pour egg mixture evenly over all.

Bake at 350? for 35 minutes or until a knife inserted in the center comes out clean.

Makes 6-8 servings. Can be frozen.

Per 1/6 Recipe: 402 Calories; 34g Fat; 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 302 Calories; 26g Fat; 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs




Bacon and Swiss Quiche

This is one of my favorite, low-carb quiche recipes. This would be good with saut?ed onions and mushrooms added; just increase the carb count accordingly.

  • 3-4 slices bacon, chopped
  • 6 eggs
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 8 ounces Swiss cheese, shredded
Bacon and Swiss Quiche Fry the bacon pieces until brown and crispy; drain on paper towel. In a medium bowl, beat the eggs. Add the cream and salt; mix well. Arrange the cheese and bacon evenly in the bottom of a greased 9-10 inch glass pie plate. Pour the egg mixture over the cheese.

Bake at 350?, 35-40 minutes, until a knife inserted in the center comes out clean.

Makes 6 servings. Can be frozen.

Per Serving: 378 Calories; 32g Fat; 19g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

                                                                   

Contents and photos copyright © September 2004  Linda Genaw and Low Carb Luxury




       

 
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