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 The Low Carb Luxury Online Magazine  
 
    May 2006    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10      

 


Feature Articles
 Understanding Glycemic Index
 Spring Low Carb Recipes
 Taming High Blood Pressure
 Making Low Carb Crepes
 Getting a "Safe" Tan
 Are Phereomones Real?
 Benefits of White Tea
 Eyes That Sizzle
 Best of The Low Carb Blogs
 Hints and Tips


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Spring Recipes

Gaucho Cheesesteak Salad

    Gaucho Cheesesteak Salad
  • 1/3 cup fresh parsley
  • 1 clove garlic
  • 1/2 jalapeño, seeded and roughly chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons lime juice
    (juice of 1/4 lime)
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small red onion, sliced thin, (2 1/2 ounces)
  • 2 Roma tomatoes, chopped (about 4 ounces)
  • 1 pound skirt steak
  • 3 ounces leaf lettuce, chopped
  • 1/2 cup shredded Monterey Jack cheese

Place the first 9 ingredients in a food processor with the chopping blade inserted. Process until everything is well combined; pour into a bowl and stir in the onion and tomatoes.

Season the steak with salt and pepper; grill. Slice the steak across the grain and toss with the tomato mixture. Arrange the lettuce on 3 serving plates and top with steak mixture. Sprinkle with cheese.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
525 Calories; 40g Fat; 35g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs.

Makes 3 servings.



Lemon Poppyseed Muffins

    Lemon Poppyseed Muffins
  • 1 cup almond flour
  • 1/2 cup golden flax meal
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup Splenda
  • 1 teaspoon pure lemon extract
  • 1 teaspoon vanilla
  • 2 tablespoons heavy cream
  • 2 tablespoons water
  • 2 tablespoons butter, softened
  • 2 eggs
  • 1 teaspoon poppy seeds
Lemon Glaze

In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine everything with the dry ingredients and stir with a wooden spoon until well blended.

Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them.

Bake at 350°F 15 to 20 minutes, until the tops are golden brown.

Make Glaze. Mix until smooth and drizzling consistency.

When muffins are done, allow to cool 5 minutes on a rack before removing from the pan. Drizzle Lemon Glaze over warm muffins. Serve warm or at room temperature. Store in the refrigerator.

APPROXIMATE NUTRITION INFORMATION PER MUFFIN:
253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs.



Cheesy Chicken Cabbage Casserole

    Cheesy Chicken Cabbage Casserole
  • 8 slices bacon, chopped
  • 1 medium cabbage, chopped (about 36 ounces)
  • 1 small onion, chopped,
    (2 1/2 ounces)
  • 1 green or red bell pepper, chopped
  • 2 tablespoons butter or bacon grease
  • Salt and pepper, to taste
  • 4 cups diced cooked chicken breast, 18 ounces
  • 1 cup sour cream
  • 8 ounces cheddar cheese, shredded
  • 4 ounces cheddar cheese, shredded
  • Paprika

In a very large Dutch oven or wok, fry the bacon until crisp; remove from pan to a paper towel-lined plate and reserve 2 tablespoons of the grease, if desired. Discard any remaining bacon grease.

Sauté the cabbage, onions and bell peppers in butter or bacon grease until tender and wilted; season well with salt and pepper. Stir in the chicken, sour cream, bacon and 8 ounces of cheese. Adjust the seasoning as needed.

Spread in a greased 9x13" baking pan. Top with 4 ounces of cheese and sprinkle with paprika.

Bake at 450°F until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving.

Makes 8 servings.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
457 Calories; 31g Fat; 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs.



Little Dinner Rolls
Little Dinner Rolls
  • 1/4 cup unsalted butter
  • 1/2 cup water
  • 1 tablespoon Splenda
  • 2 eggs
  • 1/2 cup + 2 1/2 Tbsp Carbalose flour
  • 1 1/2 Tbsp vital wheat gluten



In a separate bowl, mix Carbalose flour, vital wheat gluten and Splenda. Set aside.

Place the butter and water in a medium pot and bring to a boil. Cook just until the butter is melted. All at once, add the flour mixture. Stir quickly and constantly until the mixture comes together and forms a ball. Remove from the heat and let cool a few minutes before briskly stirring in the eggs one at a time with a wooden spoon until a smooth, elastic dough forms.

Drop the dough by 8 large spoonfuls onto an ungreased baking sheet.

Bake at 425°F for 10 minutes then reduce the heat to 375°F and bake another 6 to 7 minutes until well browned.

Makes 8 small rolls.

APPROXIMATE NUTRITION INFORMATION PER ROLL:
100 Calories; 8g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs.



Copyright © May 2006  Linda Genaw and Low Carb Luxury


       

 

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