All posts by RAverett

Main Dish, Pork, Recipes

Ham it up!

Ham, leeks, and spinach skillet with hearts of palm riced

Here we are in 2024 and it feels a lot like 2023, but maybe it will get better!  I haven’t done a lot of cooking for the past few weeks, but I did work this great recipe you can use with leftover ham.

 ***Pat and I often go to a local casino restaurant that serves a ham steak breakfast. The ham is the size of a platter, no joking. We usually eat a third of it and bring the rest home to get at least two more meals out of it. As a bonus, each steak had one of the round ham bones in it, so Ruadhan (for those who don’t know Irish, it’s pronounced Rowan), the toy poodle, gets that and she loves it.

***
Looking for a new recipe to try with the ham, I found one and immediately revised it. The simple changes were to switch from pasta to Hearts of Palm rice, since it’s considerably lower in carbs than fettuccini; reduce the number of leeks to one instead of three; and add garlic herb and basil seasonings.
***
While this recipe is a little higher in carbs (between 10 and 11), it is delicious so plan for it. A green salad provides a complimentary side. I also made a low-carb biscuit to enjoy with it.
Skillet dish plated with a biscuit.

Ham, Leek, and Spinach with Riced Palm

Ingredients:
1 9 oz. package Hearts of Palm Rice
2 tablespoons Butter
1 cup chopped Ham Steak (6 to 8 ounces)
1-1/3 cup Leeks, thinly sliced – about one large one
1 cup Heavy Cream
Black pepper, to taste
1/2 teaspoon Garlic Herb Seasoning
1/2 tablespoon Garlic Paste or Minced Garlic
1/2 teaspoon dried Basil or slightly more fresh
1 10-ounce package Baby Spinach
1/3 cup grated Parmesan cheese, plus more for topping
Preparation: 
  • Cube the ham steak into about 1/2-inch cubes to get one cup or a little more.
  • Clean the leek, stripping off any tough or dirty leaves. Trim the end and slice into about 1/4-inch thick slices. Work your way up into the green, rinsing off any dirt as you go. You should get a little over one cup when sliced.
In a deep skillet, melt the butter over medium-high heat. Add the ham and stir-cook it for two minutes to get it lightly browned. Add the leeks and cook until they are tender, around six minutes.
* * *
Reduce the heat to low and add heavy cream. Add the seasonings and stir. Cook for a few minutes, then stir in the Parmesan Cheese. Add the spinach in two batches, stirring until wilted before adding the second one.
Add the pre-cooked palm rice (I use Natural Heaven Hearts of Palm that only needs to be heated.) You can also use cauliflower rice, but cook it before adding to the skillet. Mix together and cook for about four minutes to heat the rice. Top with sprinkles of Parmesan cheese.
Makes 4 servings.
Nutrition Information Per Serving: 
Calories 336, Total Fat 25 g , Cholesterol 120 mg, Sodium 1190 mg, Potassium 582 mg, Carbohydrates 13 g, Fiber 3.3 g, Sugars 2.9 g, Protein 18 g, Net Carbs 11.2 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Desserts, Recipes

A New Year is Knocking

Who’s ready for the new year? I really hope 2024 turns out well and we somehow stumble into peace.

As promised, here’s my recipe for the apple cranberry crumble that I made for Christmas. It’s a really simple recipe. If you have leftovers, wrap the dish in plastic wrap and put in refrigerator.

You can use any apples, but remember if you use tart ones, add more sugar substitute to offset the tartness of both the apples and cranberries.  It will keep a few days.

Apple Cranberry Crumble

Ingredients:

2 cups chopped peeled and cored Gala Apples (about 4 small)
2/3 cup Cranberries
2/3 cup Sugar Substitute
1 tablespoons Whiskey (optional)
2 tablespoons old-fashioned or quick-cooking Oats
2 tablespoons Swerve Brown Sugar
1 teaspoon Cinnamon
1/2 cup Low Carb All-purpose Flour
3 tablespoons Butter, melted
1/2 cup chopped pecans, optional

Instructions:
In a buttered 8-in. square baking dish, combine apples and cranberries; stir in whiskey if using, and sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over apple and cranberry mixture. Top with pecans if desired.

Bake, uncovered, at 350° for 55 minutes or until browned and bubbly. Serve warm with a scoop of ice cream or whipped cream.

Makes 6 servings

Nutrition Information Per Serving:
Calories 127 , Total Fat 6.6g , Cholesterol 16 mg, Sodium 46 mg, Potassium 74 mg, Carbohydrates 13 g, Fiber 4.1 g, Sugars 4.7 g, Protein 5.4 g, Net Carbs 9.2 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Book News, Desserts, Recipes

Happy Holidays 2023!

Image

Wow! Here we are at Christmas 2023! Where did the time go? For me, it seems like I was busy from the end of October all the way to now. While I did some cooking, not much of it was anything new to post on this page! Sorry for my absence in that regard.

I was working diligently on my new Low Carb Asian cookbook and working on getting the recipes right. I am still struggling with a low carb eggroll, but I have a couple of things yet to try to get it like the real deal. Hoping to get that out about mid-March.

As I mentioned previously, I have obtained a DASH mini-Bundt cake maker and it is really great to use. I made lovely Chocolate Kalua Cakes for my dinner group of friends and Chocolate Hazelnut cakes for the lunch group. None of these were low-carb, but of course, I have a low carb version. These are pretty much the same recipe, simply changing the alcohol or syrup used. You can get sugar-free coffee syrup, which is close to Kahlua and you can also get sugar-free hazelnut syrup. If you want the almond taste, then you can use sugar-free Amaretto. Guess what? You can also make it more festive by using sugar-free Peppermint for a Chocolate Peppermint cake!

You can bake these in mini-Bundt pans in the oven if you don’t have an electric mini-Bundt maker.

Chocolate Kahlua Mini-Bundt Cake

For the cake:
3/4 cup Sugar Substitute
1 cups low carb All-purpose Flour
1/2 cup Almond Flour or other low carb alternate
1/3 cup Cocoa Powder
3/4 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon salt
1 Egg, room temperature
1/2 cup Unsweetened Almond Milk
1/4 plus 1 tablespoon Vegetable Oil
1 teaspoons Vanilla Extract
1/4 cup drip (or espresso) coffee
1/3 cup Kahlua or other coffee liqueur or syrup

For the glaze:
3/4 cup (160g) Confectioner’s Sugar Substitute
1 or 2 tablespoons Kahlua or other coffee syrup

INSTRUCTIONS
To make the cakes:
If you’re using mini-molds in an oven, preheat oven to 350 degrees F. If you’re using an electric cake maker, plug in to preheat.

Butter and flour your molds for the oven.

In a small bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt and whisk to combine. Set aside.

In a large bowl, add egg, almond milk, vanilla, and oil and beat for about a minute.

Add dry ingredients to the wet ones in three batches. Beat on low speed so the flour doesn’t go flying. Mix each addition completely before adding the next.

Heat coffee until almost boiling. Mix with Kahlua and slowly add to batter while mixing.

For the electric Bundt baker, spray with cooking spray. Add enough batter to come just below the top of the electric cooker. Close the lid and cook about 4 minutes. Check with a toothpick to see if the cake is done. The cook time may vary depending on the thickness of your batter.

When the cake is done, remove to a parchment or foil covered pan, let cool a few minutes, then invert to remove from the bottom plate. If it doesn’t come off easily, run a thin knife (or a plastic knife) between the plate and the cake to release it. Let cake cool complete before turning it over.

Repeat until you’ve used all the batter. It should make about five cakes.

For the oven:
Pour into molds to about 3/4ths of the capacity. Use a measuring cup to pour the batter. Put molds on a large baking sheet and bake about 25 minutes. Use a toothpick inserted in center to test doneness. It will come out clean when cake is done.

Cool in the pans on a wire rack for about 15 minutes. invert the pan to release the cakes. If they don’t come out easily, use a thin knife or a plastic knife to slide around the edges gently and around the center post. Tap the bottom after you invert it and try again. If the cake still does not release, let it cool another 15 minutes. If it still won’t release, slide the knife down the side and gently pry under the cake.

To make the glaze:
In a small bowl mix a confectioner’s sugar with 1 tablespoon or more of coffee liqueur. Less liquer or syrup will give a thicker glaze. Spoon glaze over the cooled cakes and let it drip down the sides.

For a Hazelnut or Peppermint Cake, replace the Kahlua with hazelnut or peppermint syrup or liqueur. (Omit the coffee for these cakes. The batter will be thicker and the cooking time may be a little shorter.)

Tips: Alternate flours you can use are almond flour, hazelnut flour (for the hazelnut one), coconut flour (use 1/2 the recipe amount and add an egg), Oat Flour (the low carb one) Carb Counters All Purpose Flour and Carbolose. If you use Carbquik, your cake may be more like a biscuit. It already has some oil and baking powder in it.

These recipes make five or six mini Bundt cakes. Nutrition information is based on five cakes and using sugar-free syrup. I used Ghirardelli’s Dark Cocoa Powder, DCC Carb Counters, and Blue Diamond Almond flour.

Nutrition Information Per Cake:
Calories 256 , Total Fat 17g , Cholesterol 77mg, Sodium 620 mg, Potassium 145mg, Carbohydrates 14 g, Fiber 9.4 g, Sugars 1.7 g, Protein 19 g, Net Carbs 4.6 g

If you use Kahlua, it adds 65 carbs for 1/4 cup, so roughly 11 carbs per cake. I usually eat half a Bundt cake for a serving.

Christmas Dessert

For my Christmas dessert this year, I am making a Cranberry Apple Crumble. It’s a wonderful combination and I’ve made it before. I will post the recipe next week, so maybe you can make it for New Year’s!

Merry Christmas to all who celebrate and to those who don’t, have a wonderful week! You can eat cake for any occasion!

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Recipes, Vegetables & Salads

Delightful Creamy Side Dish is a Winner!

1 Comment

I think turnips are making a comeback. More and more, I’m seeing them used on cooking shows and in new and exciting ways. I started using them several years ago as a potato substitute, then as an alternate to rice. They are best when used fresh, but they do keep for several weeks in the refrigerator. If they have greens attached, remove them before you store them. They tend to get a fibrous layer the longer they sit. Peel the turnips and cut this layer off if you encounter it.

Parsnips are also being used more often. They are a little higher in carbs than turnips, but with the turnips, they are still much lower than an equal amount of potatoes.

This dish is my own recipe, and it is absolutely delicious. I made a much larger version to take to a potluck dinner, but it sat too long in the crockpot and the cream separated. So, if you think about doing that, cook it right before you go and just keep it warm in the pot until served. It still tasted good, but not as pretty. The little bit of sugar in it sweetens the turnips and masks any bitterness.

The recipe makes about three servings. You can easily double it to make six. To make this vegetarian, omit the bacon and swap the chicken broth for vegetable broth or just use water. The broth adds a little more flavor, but isn’t required. For the low carb flour, you can use Carbquik, DCC All Purpose Flour, or possibly coconut flour. I haven’t tried it with coconut flour, but since it absorbs liquid, you would only need 1/2 tablespoon to make the paste. If it is too thick, add a little water.

Turnips and Parsnips with Bacon and Cream Sauce

Rene’s recipe

1 7″ Parsnip, peeled and sliced
1 medium Turnip, peeled and cubed
1/4 cup Green Onions
1/4 cup Bacon pieces (about 2 slices)
1/4 cup Parmesan Cheese, shredded
1 tablespoon Butter
1 tablespoon Low Carb Flour
2 tablespoon Chicken Broth
1/4 cup Heavy Cream
1/4 teaspoon Nutmeg
1 teaspoon Sugar Substitute
2 teaspoons Garlic and Herb Seasoning
Salt and Pepper to taste (optional)

Cook 2 slices of bacon and break into pieces or use precooked bacon.

Put the parsnips and turnips in a pan of boiling water and cook for about 15 minutes until they are fork tender. Or put them in a microwaveable bowl and cook for two minutes on high.

In a medium-sized skillet, melt butter and stir in low carb flour to form a paste. Add heavy cream and chicken broth and stir until it begins to thicken.  Add seasonings and sugar substitute, then add in parsnips and turnips. Cook for about 15 minutes until the sauce thickens.

Add bacon pieces and stir a few minutes until heated. Then add green onions and Parmesan cheese. Cook another minute or two to melt the cheese.

Serves 3.

Nutrition Information Per Serving:
Calories 234 , Total Fat 17g , Cholesterol 65mg, Sodium 776mg, Potassium 201mg, Carbohydrates 8.5g, Fiber 2.5g, Sugars 3.3g, Protein 13g, Net Carbs 6.0g

If you make this, please let me know how you liked it.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Desserts, Recipes

Satisfy Your Chocolate Craving With This Low-Carb Pie

Mile High Chocolate Pie image

I often use Cool Whip for a topper on desserts, so I’ve seen this recipe for this fudge brownie pie many times. I decided to try a low carb version of it. This pie is rich and sooo delicious! It tastes decadent. But it is a challenge for a low carb lifestyle.

First off, if you want to stay really low for dessert, you can’t eat even 1/10th of this pie without getting into the 15 net carb range. But 1/12th gets you close to the 10 net carb (11.9 NC) mark while using Cool Whip. If you make your own whipped cream, it lowers that carb expenditure down to 6.2 net carbs per slice. And the smaller piece is super rich and satisfying, so you have more pieces to enjoy.

My slightly revised recipe uses the sugar-free Instant Chocolate Pudding in the larger size that usually asks for 3 cups of milk, but you only use 2 cups. I also changed the bake time as my brownie came out a little too done. The recipe uses Cool Whip or heavy whipped cream, so note the changes for the whipped cream which are in italics.

Low Carb Mile High Fudge Brownie Pie

Based on the Cool Whip Mile High Fudge Brownie Pie recipe
Adapted by Rene Averett

For the Brownie
1 pkg (4 oz.) Baker’s unsweetened Chocolate
1/2 cup Butter
3/4 cup Sugar Substitute of choice
2 Eggs
1teaspoon Vanilla
1/2 cup Low Carb Flour

For the Filling
1 large pkg Sugar-free Chocolate Instant Pudding
2 cups Half and Half Cream
1 tub (8 oz) Whipped Topping or
(Substitute for whipped topping)
1 cup Heavy Whipping Cream
1/2 cup Sugar Substitute
1/2 teaspoon Vanilla Extract

Heat oven to 350 degrees F.

Melt chocolate and butter in a large microwaveable bowl on high for about 2 minutes or until butter is melted. Stir until the chocolate melts and combines with the butter. Add sugar substitute and stir. Add eggs and vanilla and mix until blended together. Stir in flour.

Spray a pie tin with baking spray and pour the chocolate mixture into it. Use a spoon or spatula to spread the batter evenly.

Bake 20 to 25 minutes. Use a toothpick inserted into the center of the brownie to check for doneness. If it comes out clean, the brownie is done. Cool completely. With a spoon, scoop out the brownie’s center, leaving a thin layer on the bottom and a 1/2″ thick rim around the edges. Put scooped out brownie aside and break into smaller pieces. Set 1/2 cup aside to use later. Do not snack on it. Okay, maybe one bite for quality control.

If you are making your whipped cream, make it now. Add the heavy cream to a chilled bowl and whip until frothy. Add sugar substitute and vanilla, then continue whipping until it is firm and peaks form when you lift the mixer beaters. Set aside for now.

Beat the pudding mix and half-and-half milk in a larger bowl with a mixer or a whisk for about two minutes. The pudding will begin to thicken. Stir in half the whipped topping or whipped cream and the reserved brownie pieces except for the 1/2 cup you set aside. Spoon the pudding mixture into the brownie crust. Top with the rest of the whipped topping or whipped cream. I put it around the edges rather than filling in the whole pie, which uses a little less of the whipped cream. Sprinkle the reserved brownie pieces over the top.

Refrigerate for at least two hours. If you refrigerate overnight or for several hours, it firms up more and is easier to lift from the pan.

Makes 12 servings.

Nutrition Information (Cool Whip) Calories 253 | Fat 20g | Cholesterol 90 mg | Sodium 279 mg | Potassium 133 mg | Carbohydrates 14 g | Fiber 2.1 g | Sugar 5.3 g | Net Carbs 11.9 g

Nutrition Information (Heavy Cream) Calories 282 | Fat 24g | Cholesterol 112 mg | Sodium 291 mg | Potassium 144 mg | Carbohydrates 8.8 g | Fiber 2.6 g | Sugar 1.6 g | Net Carbs 6.2 g