Tag Archives: low carb biscuits. Atkins friendly recipes

Breakfast & Brunch, Main Dish, Mexican/Spanish Recipes, Recipes

Eggs with Asparagus for Sunday Brunch

Huevos Rancheros are a part of my Texas up-bringing and I’ve enjoyed them many times and in many ways over the years. This recipe is based on my version that I inherited from my grandma with a couple of new twists, like adding the asparagus and chipotle salsa to it. Low carb tortillas can be purchased at most grocery stores, just look for the lowest net carbohydrate count (La Tortilla Factory and Mama Lupe’s both have ones that are 3 net carbs.)

I call these “spring” ranch eggs because they are best made when asparagus is arriving in supermarkets (or your garden) in the spring. You definitely want to use fresh asparagus for it. At times that you can’t get asparagus or the price is just too high, try broccolini (baby broccoli) with it or skip it altogether.

I used what I call Mexican style chorizo, which is a beef or pork sausage packed with chili in a plastic casing. Remove the casing and it almost melts in the pan while it’s cooking. It’s a spicy, but not too hot sausage that also makes fabulous scrambled eggs with sausage burritos. You can also use ground beef or pork sausage to make this.

I am a light eater these days, so one egg is enough for me, but if you want more food, there is plenty of room for a second egg on the tortilla.

Heuvos Rancheros Primavera

2 low carb Tortillas
2 to 4 Eggs
1/2 link Mexican-style Chorizo or 1/2 cup ground Beef or Pork
Queso Blanco or Queso Fresca cheese
1/2 cup Enchilada Sauce (canned or homemade)
3 tablespoons Pico de Gallo (tomato, onion, jalapeno and cilantro)
2 tablespoons Chipotle Salsa or other Salsa
6 spears of Asparagus or Broccolini
2 tablespoons Sour Cream

Preheat oven to 365 degrees F.

Wash and trim the asparagus spears. Bring a pot of water to a boil and put the asparagus spears in for two minutes to blanch. Remove and drain the spears.

Prepare a baking sheet with cooking spray or a silicone mat or parchment paper to prevent sticking. Put enchilada sauce in a pie pan and dip each tortilla in it, making sure the whole tortilla is covered. Place on the baking sheet and put in the hot oven to cook for about 10 minutes.

Remove the chorizo from its casing and stir fry it in a small skillet until it is done. In another skillet, fry the eggs the way you like them. Or poach the eggs. Or you can scramble the eggs with the chorizo.

Mix the salsa with the pico de gallo in a small bowl.

Put a tortilla on the plate, arrange 3 asparagus spears in a trio with the tops meeting and the bottoms spread across the tortilla. Put the egg on top, then put the chorizo around the edge of the eggs. Put a little salsa on each side and across the tops of the spears. Crumble queso fresco or queso blanca over the entire tortilla, about 2 to 3 tablespoons, then put sour cream on top of the egg.

Add salt and pepper, if desired and serve immediately. Serves 2.

Nutrition Info:
Calories: 263.7 Fat: 18.1 g Net Carbs: 8.4 g Protein: 14.4 g

POSTED BY RENE AVERETT AT 5/14/2013 1:22 PM

Asian Recipes, Main Dish, Pork, Recipes

Celebrate Chinese New Year with Egg Foo Yung

Recipe number 2 in my celebration of the Chinese New Year is for Egg Foo Yung. This is a natural for a low carb recipe… it’s eggs! Ok, there is a sauce, but it, too, can be low carb. This recipe is wonderful and easy to make. If you’re preparing these to serve with a stir fry, make these first and keep them warm on a plate in an oven at 250 degrees while you cook the stir fry. Or you can warm them right before serving by putting them in the microwave for about 1 minute for two or three of them. These make a great appetizer, brunch or main meal. Make them smaller for appetizers and larger for brunch or a main meal. This recipe makes six smaller ones – about 3 inches across.

Egg Foo Yung

Egg Batter
3 eggs, lightly beaten
1/3 cup fresh bean sprout
2 tablespoons minced scallion
2 tablespoons minced bamboo shoots or celery or shredded Chinese cabbage
2 water chestnuts, minced
1/4 cup slivered cooked ham or 1/3-1/2 cup chicken or 1/3-1/2 cup pork
1/3 teaspoon soy sauce
2 tablespoons coconut oil (or other cooking oil)

Foo Yung Sauce
1/2 cup chicken broth
1 teaspoon soy sauce
1/2 teaspoons sugar substitute
1/2 teaspoon vinegar
1 teaspoon cornstarch or Thick-It-Up
3/4 teaspoons water

Cut the bean sprouts, celery, water chestnuts and scallions (green onions) into small pieces. Put in a bowl. Add ham, sausage or cooked pork. In a separate bowl, beat eggs and soy sauce together, then mix into the meat and vegetables.

Prepare sauce by mixing chicken broth, soy sauce, and vinegar together. Mix cornstarch and water together. Set aside.

Heat an omelette pan or other small skillet and add a little of the oil to coat the bottom. For small patties, spoon 2 tablespoons of the egg and meat mixture into the skillet. Use a spatula to push any egg that runs out back into the patty, shaping it into a round. Cook over medium high heat for about 1 minute until it is partially set and lightly browned on the bottom. Turn over and cook for another minute. Check to see if it is browned, then remove to a warmed plate. Repeat with the remaining egg mixture. To make more at one time, you can use a griddle that will handle about four at a time.

For the larger patty, about 4″ across, put 1/4 cup of mixture in the middle of the pan and cook the same way, taking about 1 1/2 minutes for each side.

Put the chicken broth mixture into a small pan and bring to a boil, reduce the heat, then add the water and cornstarch mixture and cook until the sauce thickens. Spoon over the egg patties and serve

Makes 6 to 8 small patties or 3 to 4 large ones.

Atkins All phases – omit the cornstarch for phase 1

Nutrition Information – 2 small patties or 1 large patty (approx.)
Calories: 136 Fat: 9.4 g Net Carbs: 2.8 g Protein: 9.6 g

POSTED BY RENE AVERETT AT 1/24/2014 9:08 PM

Breads, Breakfast & Brunch, Recipes

New Year Starts With A Favorite Breakfast

We are a few days into the New Year — Happy 2013! Let’s hope that it is a really great year for everyone and you enjoy good health, happiness and a bit of prosperity in the next 12 months. I am certainly hoping to have that continue for me.

A tradition for some of us from the south is to have Biscuits and Sausage Gravy for the first breakfast, but it doesn’t exactly scream low carb!  But it can be. This is a recipe that is adapted with just a few changes from the chef for Tova foods, the company that makes CarbQuick. It uses CarbQuick, but it can be made with other low carb flours. You may need to add egg to get the biscuit to rise if you use a flour like almond flour or coconut flour. Ideally, you could mix one of those with another low carb flour, such as Bob’s Red Mill baking mix, to balance it out. Of course, any changes you make in the recipe may change the carb and calorie count for this.

Sausage Gravy with Biscuits

Biscuits:
1 cup Carbquick or other low carb flour
1 tablespoons *Shortening
1 teaspoon Baking Powder
1 tablespoon Heavy Whipping Cream

Gravy:
1/2 pound Pork Sausage
2 tablespoons Carbquick or other low carb flour (you can also use 1 tablespoon of cornstarch, will change the carb count a little)
1/2 cup Heavy Cream
1/4 cup Coconut Milk (or unsweetened Almond milk)
1/4 cup Water
1/2 teaspoon Pepper
Salt to your preference (I use a dash since I don’t like things too salty)
1/2 teaspoon Poultry Seasoning
1/2 teaspoon Worchestershire sauce (optional)

Biscuits:

Preheat oven to 365 degrees F.

Mix flour and baking powder together and add a dash of salt. Cut shortening into flour until it is mixed into pea-sized clumps. Add whipping cream and a little water to make a thick dough that barely clings together.

Divide dough into quarters and shape into rounds, patting the tops down. Use just a little extra flour if the dough is too sticky to handle. Placed on a greased pan and bake for 6 to 8 minutes until the biscuits are golden brown.

Gravy:

In large skillet, over medium-high heat, cook and crumble sausage to lightly brown. Pour off fat from pan.

Sprinkle flour over sausage in skillet, stir to blend, add cream, milk. Worcestershire sauce and water to pan all at once.

Cook, stirring constantly over medium-high heat until thickened and bubbly. This may take up to 10 minutes. Season to taste with salt and pepper.

Serve over hot baked biscuits. 1 biscuit and 1/4 of gravy is one serving.

Nutrition info: Calories: 458.6 Net Carbs: 3.8 g Protein: 12.4 g
POSTED BY RENE AVERETT AT 1/5/2013 1:44 PM