Pumpkin Chocolate Chip Loaf

What a crazy week at my house. Between fall break, some unknown mystery flu, someone reporting my blog as a threat on Facebook (again), a trip to the ER, being admitted into the hospital and released within two hours... who has time to think about menu plans? Aaargh. Is your life like this too? Who could even think about eating healthy? (ok a couple of days in there, I could barely think about eating at all. I will spare you the details)

So, since I am now working double time on the November Diner News, the Thanksgiving edition, I am going to share a recipe from the October issue. This Pumpkin Chocolate Chip Loaf lasted me many coffee breaks. I  made it to take to bible study when the rest of the ladies were eating doughnuts and cinnamon rolls. No deprivation at all. It is moist and chocolaty. A few fall spices just add to the deliciousness.

Granted, you need my baking mix to make this loaf. You should have that all the time. It makes muffins and cakes so much faster to put together. The combo of ingredients is so good. I remember my early days low carbing. Trying to cover the flavor of flax. Trying not to eat too many calories with almond flour treats. Never knowing the outcome with coconut flour or protein powder recipes. This blend works every time for me. Get the recipe here.

Ready to make this delicious fall treat? Just a couple details. You can use my home made chocolate chips. Recipe here. Or you can use those expensive sugarfree chips. Or you can decide to live with the possible intestinal effects of maltitol in the readily available Hershey's Sugarfree Chocolate Chips. If you tolerate them, these are the cheapest and easiest. You do what is best for you.  I left the bag on the counter and my son nibbled them out of the bag all evening. He never reported any tummy issues. But my husband and I have an embarrassing story to tell about the time we ate some sugarfree fudge at a Branson stageshow. Another story I will spare the details on.

On to the recipe:

Pumpkin Chocolate Chip Bread

This bread is moist and gooey with the chocolate chips. We love the spice and chocolate combination!

 

4 eggs

1/2 cup pumpkin puree

2 tbsp coconut oil

1/2 cup Swerve or erythritol / stevia blend equal to sugar

1 cup Master Baking Mix (either blend)

2 tsp baking powder

2 tsp pumpkin pie spice

1/2 cup sugarfree chocolate chips

Combine egg, pumpkin, coconut oil and sweetener. Stir in baking mix, baking powder and spice. Stir in chocolate chips. Spoon into a parchment lined loaf pan. Bake at 350 degrees for 45 minutes. Test the center. When the center is set, remove from oven and let cool.

Cut into 12 slices. Each slice is 134 calories and 4 net g carb

 I promise now that I am feeling healthy again, I am cooking up a storm. Here it is 11 o 'clock on a Friday night and my house smells like smoked turkey and sweet and sour red cabbage. Having lost so many days this week, I have to miss my bible study girls tomorrow. Since I have to take photos when I have good lighting, I told them I was going on a turkey shoot.

You guys stay happy and healthy. The hectic holidays are coming. We got this!

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Roasted Garlic and Asiago Cauliflower Whip

I love fall. It is my favorite time to bake. Every year, I look forward to my return to the kitchen. The cooler weather with the oven no longer my enemy. Alas, we are not yet to the cooler weather here in Oklahoma, but they promise it is coming. Since I work a little ahead of you all getting recipes for my upcoming newsletters, I am firmly planted in fall dishes right now, even if the temperature is still in the 90s. A cool front is on its way, so I am planning to turn on the oven this weekend! So I took a little stroll to memory lane. About a year back in time.

I made so many amazing side dishes last fall--especially for the November Diner News, my annual Thanksgiving special. This is one of those really tasty sides, complete with Asiago cheese. One of my personal favorites. It is worth heating the oven to get that roasted garlic. Totally worth it.

Roasted Garlic and Asiago Cauliflower Whip

2 heads garlic

2 tbsp olive oil

2 large heads cauliflower

8 oz cream cheese, softened

1 stick butter, softened

1/2 cup shredded Asiago cheese

Salt and pepper to taste

Cut the tops from garlic bulbs just enough to expose the top of the cloves. Brush with olive oil. Arrange cut side up in a small roasting pan. Pour any remaining oil into the base of the pan. Top with foil. Roast at 400 degrees for 1 hour. Remove and cool.

Boil cauliflower until tender. Drain very well, but keep hot. Add the butter and cream cheese. Mash with a potato masher. If you want a smooth puree, use a stick blender. Squeeze the roasted cloves of garlic from the papery skins. Stir into the mashed cauliflower. Salt and pepper to taste. Garnish with additional cheese and dried parsley.

Serves 8:   300 calories  8 g carb

Serves 10:  240 calories  6 net g carb

If you want to go all out, make this even cheesier by adding even more Asiago. This really is an amazing side dish. All creamy and that perfect flavor of Asiago. Something about that cheese. Of course, you could sub Parmesan as well.

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Roasted Delicata and Cranberries

This dish featured in the Thanksgiving issue of the Diner News. I love it.

The squash is sweet and creamy, but the cranberries. They surely MAKE the dish. Roasted cranberries are tart, yet so very interesting. I adore how they blend with the squash. And the cheese--well that just takes it over the top. I just don't have a large enough vocabulary to describe this one. You really must try it for yourself. I ate it as leftover three times and loved it each time. Maybe even a little bit more with every bite.

Besides being a taste sensation, it is gorgeous to behold. Can't you just see this on your Thanksgiving table? I chose Delicata squash because you don't have to peel it. The skin is tender once baked, and it is so much easier to cut. You can certainly use any winter squash for this recipe. The variety available in the market now is one reason why I love fall! The trick is waiting for the cranberries to arrive. As soon as they did, I created this dish. I had some frozen berries from last winter, but used them all up. My discovery of roasted cranberries was a turning point for me this year. Cranberries are definitely more popular in my kitchen this year than ever!

Roasted Delicata

and Cranberries

1 large Delicata Squash

1 tbsp olive oil

1/4 tsp salt

1 cup fresh or frozen cranberries

1 tbsp granulated erythritol/stevia blend

   mixed with 1/8 tsp cinnamon

2 oz crumbled feta cheese

Dice the Delicata squash into bite sized pieces. Toss with olive oil and distribute evenly on a parchment lined cookie sheet. Bake at 400 degrees for 25 minutes.  Remove from oven and add cranberries. Bake an additional 10 –15 minutes until berries are soft and bursting. Remove from oven and sprinkle with sweetener/cinnamon mixture.  Toss gently before removing to a large serving bowl or platter. Sprinkle feta cheese over the top.

Serves 6:  82 calories    7 net g carb

You really do want to try this dish. If you want even more Thanksgiving sides, be sure to be a subscriber to the Diner News.   http://www.247lowcarbdiner.com/html/newsletter.html

And don't forget, we have lots of ideas for the holidays.  Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Thanksgiving Planning and Garlic Cream Kale

November is here! That means we really ramp up the planning for the biggest food holidays of the year--Thanksgiving and Christmas. So much to do.

This November issue of the Diner New has lots of new recipes for side dishes to make your celebration meals special. One of my new favorites is this creamy, delicious side. Garlic Creamed Kale. Alone, kale doesn't have much flavor. This way, it tastes all decadent with garlic and cream cheese. Oh yeah. And this couldn't be simpler to put together, You really should add it to your holiday meals!

Garlic Cream Kale

1 large bunch fresh kale

1 tbsp butter

1 tbsp refined coconut oil

1/2 yellow onion, chopped

3 tsp minced garlic

8 oz Neufchatel cheese or regular cream cheese

1/3 cup cashew milk

1/3 cup parmesan cheese

Sea salt and pepper to taste

Trim thick stems from kale. Steam for 5 minutes.  Chop into bite sized pieces.

In a skillet, melt butter and coconut oil. Sauté onion over low heat for 10 minutes. Add garlic and sauté another 5 minutes. Add kale, cream cheese and cashew milk. Stir gently to melt the sauce. Stir in Parmesan cheese. Add salt and pepper to taste.

Serves 6: 185 calories   7 net g carb

This recipe tastes luxurious. Definitely like it took much more time to prepare than it does. Plus, it keeps very well too. I even took it in my lunch bag to school. Everyone was asking what smelled so divine. I love the way kale doesn't totally wilt to nothing like spinach. Not being the biggest fan of cooked spinach, this is perfect to me. I will bet you like it too.

Plus, check out all the other great recipes featured in the Diner News this month: 

Roasted Delicata and Cranberries

Roasted Garlic and Asiago Cauliflower Whip

Whiskey Glazed Kuri Squash

Brussels with Bacon and Pecans

Cinnamon Roasted Sweet Dumpling Squash

Cauliflower Crown with Pumpkin Cheese Sauce

Maple Ginger Roasted Vegetables with Pecans

Three Cheese Jicama Bake

Frenchy's Green Beans

Roasted Cranberry Brussels Salad

Cranberry Chayote Salad

Old Fashioned Cran-Orange Jello Salad

Coconut Spiced Rum Cake

Cranberry Vinaigrette

So look at all those yummy recipes...and that is not even all of them. Better order a year's subscription of the Diner News so you don't miss out.

http://www.247lowcarbdiner.com/html/newsletter.html

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Roasted Cranberry Brussels Salad

Salads can get boring. But then again, salads are one place where creativity can really shine! This is one that is unique and quite tasty. It is a perfect Thanksgiving salad. Extra special because you can make it early and it won't wilt or get soggy. Plus, it is full of holiday flavor. Cranberries and walnuts. Just don't tell the sprouts haters that those are shredded Brussels as the base green. I will keep the secret. I ate this at school and tested the waters. No one knew quite what it was I was eating. But even at three days old, this salad garnered attention. Our director kept telling me how good it smelled. Not sure if it was the salad or the Garlic Creamed Kale. Maybe a combination of both. You will have to wait for that recipe. It is a part of the Thanksgiving edition of the Diner News. Hold on, it is coming, but I still have a lot of baking to do!

This is a sturdy salad. The shredded Brussels are a little chewy--much more substance than a lettuce leaf. More like a shredded cole slaw. They are not bitter, and the flavor is mild. This dish is really a tribute to the roasted cranberries. Sweet and tart--especially if you choose to make the Cranberry Vinaigrette. The toasted walnuts add the perfect touch too.

Roasted Cranberry Brussels Salad

1 cup cranberries

1 tsp coconut oil

1 tbsp granulated erythritol  / stevia blend

1 lb fresh Brussels Sprouts

1/2 cup toasted walnuts

Cranberry Vinaigrette to taste (recipe below)

Toss cranberries with coconut oil. Bake in a 400 degree oven for 15 minutes. Remove and toss with sweetener. Let cool.

Remove outer leaves of Brussels and trim the ends.  Process with a slicing blade in a food processor.  Lightly toast walnuts and chop coarsely.  In a large bowl, combine cranberries, Brussels,  and walnuts. Arrange on a serving platter or in bowls. Drizzle with vinaigrette.

Serves 6: 

No dressing: 137 cal    6 net g carb

Cranberry Vinaigrette:   215 calories 7 net g carb

Sugarfree Cranberry Vinaigrette

1/2 cup cranberries

1/2 cup water

2 tbsp granulated erythritol / stevia blend

1/3 cup apple cider vinegar

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

2 tbsp MCT oil

In a small saucepan, heat cranberries with water and sweetener. When the berries begin to burst, mash with a spoon. Stir in vinegar, salt and pepper. Transfer to a bullet blender or jar with an immersion blender. Process with olive oil, then with MCT oil.

Serves 6: 78 calories   1 net g carb

 I thought this was beautiful on a white platter rather than a bowl. The contrast in the light greens of the Brussels and the deep jeweled red of the cranberries was pure art. The drizzle of cranberry vinaigrette made such a palette of autumn! Of course, for ease of prep, like say on a busy holiday, this one is sturdy enough to add to small bowls ahead of time, ready to bring out just before the bird. Or whatever.  It is even OK to shredd the Brussels a day or two ahead. Please use a food processor. I want you to still have fingers for the holidays. It is awful being an injured cook on Thanksgiving. Just ask me about the time I scalded my knees when the water from the base of the roaster splashed me. (Yes, the roaster was in the floor. Unconventional place to roast a turkey, but I promise I have a tiny kitchen.)

This month's Diner News is going to be awesome. I bet you will find a new recipe to try out for the upcoming holidays. I always like to add something new to our family food traditions. Do you?

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Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Fall Fondue

Acorn squash is usually not my squash of choice. They are a little sweeter and higher carb than my favorite this time of year--Delicata. But these are easier to find, and often stunning to look at. This one I found last year had the deep rich green you expect, but also had this gorgeous orange. It was perfect to make a fondue where the outer shell served as the serving bowl. Simply stunning.

This is a special occasion dish, for sure. To keep the carbs down, you need to share it with 11 friends. Like at Thanksgiving perhaps? That is why I featured this recipe in last November's Diner News. It was a hit with my family, so I thought I would feature it now, almost a year later. Remember, most of the recipes in my newsletter are not shared on this blog, so it is a value to subscribe. I do share some of the recipes, because I simply cannot operate a full test kitchen. I have a busy life too! This is a winner, and if you want all my recipes, don't forget that you can order back issues of the Diner News too. It is all on the web page along with my e-books.

Now back to this fondue. Nothing is more fun to share. This recipe capitalizes on the natural sweetness of the squash and cranks it up with some sugarfree apple drink. I hate using aspartame, but I do on the rare occasion. If you can find a pre-sweetened apple drink with natural sweeteners, by all means use that! I would. More and more drinks are on the market everyday. It is hard to keep up.

This is more cheese flavored than it is sweet, so it is still good for veggies and low carb bread dippers.

Acorn Squash Fondue

This one is perfect for fall parties. It is a little sweet and a little cheesy. Surprisingly unique. I like it with roasted Brussels  and mushrooms, but low carb breads made into toasts or crackers would be wonderful as well.

1 acorn squash

1 tbsp butter

1/4 tsp cinnamon

3/4 cup sugarfree apple flavored drink (Great Value )

3 oz cream cheese

1/4 cup cream

1 cup shredded Cheddar cheese

1/4 tsp thyme

1/4 tsp sea salt

1/8 tsp ground nutmeg

Cut the top third off the acorn squash. Cut the point from the base of the squash so it will sit steadily. Do not cut to the hollow part or the fondue will leak out. Remove the seeds and pulp. Rub the insides with butter and sprinkle with cinnamon. Bake in a 350 degree oven for 30 minutes. Let cool 5-10 minutes then scoop out the insides to 1/2 inch from the shell.

Add the scooped squash to a small saucepan.  Stir in the apple drink and heat for 10 minutes to further soften the squash. Use an immersion blender or regular blender to make a puree.   Return the squash to the pan and stir in the cream cheese and cream. Heat and stir until the cream cheese melts and is fully incorporated. Add the shredded cheese one fourth cup at a time, stirring continually until melted. Add thyme and salt.

Pour the hot fondue into the reserved squash shell. Sprinkle nutmeg on top for garnish. Serve with roasted vegetable dippers or low carb crackers.

Serves 12:         95 calories       2 net carbs     8 g fat

So if you have a party, luncheon, girls night out, or any other fun fall event, try this. It will please those who do not low carb too. It reheats in a microwave when you arrive at the party, so it is impressive but easy.

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here.