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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



 Carbquik Bake Mix


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.

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.

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.

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.

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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