7/29/19

Low Carb, Sugarfree French Silk Pie (or adapt and make into easy BARS!)




I meant to have this recipe up by last night but... life.  So this morning I had an appointment at the car dealership for a small repair and oil change, tire rotation; I thought PERFECT!  I will bring my laptop with and get SO MUCH WORK DONE!  And you know what?  All my photos are on my hard drive. Which was at home.  So I couldn't do anything.

It's now late afternoon, I've just come in from trimming some trees outside in the landscape and have some ice water to cool down.  It's a good time to sit and update one of my websites.  So... without further rambling... let's get to the food talk!

This is basically a simple French Silk Pie - that is sugar free and low carb (made with almond flour, no wheat flour) but I have to admit that when I make any 'pie' recipe into bars, they get eaten much faster in this house.  Something about pie says "dessert" and "fussy" and "after dinner" but the same ingredients in a bar means "Hey, awesome!  You made bars... I want one!"

So make this into a pie or bars... it's up to you. 




French Silk Pie

Simple Basic Crust:

1 1/2 c almond flour
1/3 c natural sweetener, confectioner's style (like So Nourished, Just Like Sugar, etc.)
1/4 t salt
4 T butter, melted

Chocolate Filling:

2 oz. Baker's Unsweetened Chocolate
1/3 c sugarfree chocolate chips or Lily's Chocolate Chips
1 1/2 sticks butter, real
2/3 c natural sweetener of choice or a blend of 2/3 kinds to equal 2/3 cup
1 t vanilla
1/2 t espresso powder
dash salt
3 eggs

Whipped Cream Topping

1 c heavy whipping cream
2 T sweetener of choice
Dash vanilla

Mix or blend the almond flour, sweetener and salt in a small bowl.  Add the melted butter, stir until it starts to come together, place in your pie pan or a small 8 or 9 inch pan (for pie or bars).  Press evenly all across the bottom and up the sides if you are making a pie, or a nice thick bottom layer in a pan for bars. Set aside.

Microwave the chocolate until it's melted but don't burn it.  Be sure to stop it after 1 minute and stir.  Put it in for another 30 to 45 seconds and stir again.  Continue.  As you stir it, it will be warm enough to melt as you stir.  Set this aside while you beat the butter with an electric mixer until fluffy.  Add the sweetener and mix until blended smooth.  Put your mixer on the lowest setting and add the melted chocolate, vanilla, espresso powder, salt and then the eggs, one at a time, beating briefly after each.

Spread the filling over your crust and place in the refrigerator while you whip the cream.  Place the cup of cream in a clean mixer bowl with the sweetener and vanilla.  Beat on low just until blended and increase the speed to medium high or high (depending on how powerful your mixer is) and beat just until it holds stiff peaks.  Spread over your bars.  Over with plastic wrap and chill until you serve.


NOTES:

You can use 3 ounces unsweetened baker's chocolate if you prefer.  I only had enough squares left to equal 2 1/2 ounces this time so I used a mixture of sugar free chocolate chips and baker's chocolate.  I also hesitate to link to the chocolate chips on Amazon because their prices are INSANE.  Now, Lily's is really expensive anyway and only available online that I've found, but I can find sugarfree Hershey's brand at my local Walmart and for a tiny fraction of what Amazon is charging.

As for the natural sweeteners, I use mostly confectioner's style because I know it will mix in with everything quickly and easily.  I blend my sweeteners for the best flavor.  If you have granular and don't want to wait for the gritty granular to melt or dissolve, just run it through your blender, food processor or a coffee grinder that you've cleaned really well first so your sweetener won't taste like coffee... although in this recipe, you could use your coffee grinder and just leave out the espresso powder!  Ha ha).










A few items related to this post you can find at Amazon.  You can find the Lily's Chocolate there but it's expensive.  Also, any and all natural sweeteners, sugar free chocolate, almond flour, even the pans you need to make either pies or bars.  Basically...  any of these links will lead you to Amazon where you can find anything you need that you can't get locally.

Powdered Monk Fruit Sweetener with Erythritol Confectioners
Powdered Erythritol Sweetener
Erythritol Sweetener Granular
     







Print Friendly and PDF

7/25/19

Homemade Creamy Jalapeno Soup and our Lower Carb Cream of Jalapeno Soup





I think the first time I posted a version of jalapeno soup was back in 2007 even though we had been making it for a number of years before I added it to the housewifebarbie.com page.  Still, posted over  12 years ago and yet it's still a favorite of our family's.

We don't really make this way anymore as it uses flour, carrots and green peppers, which are higher carb items that we don't usually have on hand unless we have guests visiting.   

You also don't have to worry about amounts.  It's soup, so very forgiving on how you make it and what you make it with.  More or less jalapenos, more or less cheese, more broth and less cream, more cream less broth, different vegetables... it's all good!

Here is the basic version I posted over a dozen years ago... flash back to 2007!   Then I'll update it below.

Cream of Jalapeno Soup


4 T butter
3 jalapenos, shopped fine (or just use store bought from a jar, or can and chop them)
1 lg. onion, chopped
1/2 cup celery, diced
3 T flour
1 lg. carrot, chopped or grated
3 c chicken broth
1 lg. green pepper, chopped fine
2 c whipping cream or half and half (or use milk in a pinch, it just won't be as thick or rich)
2 c cheese (swiss, mozzarella, cheddar... use what you have on hand for different flavors each time)

In a saucepan melt 2 T butter. Cook onion, celery, carrot and green pepper over medium heat until tender. Stir in jalapeno's. Remove all from saucepan. Melt 2 T butter, stir in flour and cook 2 minutes while stiring or whisking. Gradually add the broth and cream. Whisk smooth, increase heat and bring to a brief boil. Reduce heat immediately and simmer 10 minutes until thick and creamy. Add the mixture of cheeses and the cooked veggies. Serve!


UPDATED VERSIONS:
Through the years we've made this similar but different.  Basically, use what you have on hand and as long as it includes a couple basic ingredients, it's going to be good.  If you are doing low carb or keto, you won't use any flour or thickeners, but using cream and less chicken broth solves that issue.

The photo at the top of this post is probably our favorite version - which is low carb and uses no flour and different vegetables.

Lower Carb Cream of Jalapeno Soup

2 T butter
1 T bacon drippings/grease
3 jalapenos, shopped fine (or just use a bottle or can and chop them)
2 or 3 green onions, chopped
1 cup cabbage, shredded
2 c chicken broth
2 c heavy cream or half and half
2 or 3 oz. cream cheese
1 1/2 c shredded cheese (smoked Gouda, mozzarella, cheddar, American... use what you have on hand for different flavors each time or what you like best.  Note the smoked Gouda and American is a great mix for flavor!)

In a saucepan melt butter and bacon drippings. Cook onion over medium high heat until just tender. Stir in the cabbage and jalapeno's. Cook for about 2 minutes to soften the cabbage.  Add the cream cheese, broth and cream, stir smooth. Add the cheese(s). Simmer and stir until smooth, thick and creamy ( a couple minutes).


______________________




If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything - not even kitchen related) at Amazon - An American Housewife at Amazon
Print Friendly and PDF

7/24/19

From My Instagram: Sugar Free Raspberry Icee with Unicorn Whipped Foam


Normally I blend the ice to crush it and make it oh-so-fine... but when I'm in a hurry and want an icee like, now... I simply used the crushed ice dispenser on the refrigerator.  Not tiny crushed - more like 'chopped' which is what these photos show.  Perhaps I'll get around to taking pictures of the typical 'crushed' ice version I usually make!

But this afternoon I wanted a raspberry icee without any work and right away.  So this style, gets made in about 20 seconds.

Yes... 20 SECONDS.  Assuming you already have a cup of ice from your refrigerator ice dispenser.  If not, get some ice and run it through your blender or a food processor to crush it.




Simply use your favorite flavored syrup first and pour over the ice.  You can be done right there - in 5 seconds if you wish.

But if you want the purple/pink unicorn foam... well, that is right here....  and really, what makes this drink so fun.  Top your icee (any flavor you wish!) with about 10 squirts of unicorn foam. 



Jordans Skinny Gourmet Syrups Whipped Foams (Unicorn)

I found my unicorn foam (and birthday cake flavored whipped foam for our coffee and hot chocolate) at TJMaxx a couple months ago.  I've looked for it since and they don't have it anymore but you CAN find it online at Amazon right now so I'll link to some of their options at the bottom of this post as well.







 







  Jordans Skinny Gourmet Syrups Whipped Foams (Unicorn)

  Jordan's Skinny Syrups Drink Mix Set! Whipped Foam 16 Fl. Oz And Blueberry Syrup 25.4 Fl. Oz! Gluten Free, Kosher And Keto-Friendly! 0 Calories, 0 Sugar & 0 Carbs! Choose Your Flavors! (Unicorn)

  Jordan's Skinny Mixes® 6-Pack Classic Gourmet Syrup Sampler

Jordans Skinny Mixes Birthday Cake, Mermaid, Banana Split, Caramel Fudge Waffle Cone, and Cookie Dough Ice Cream Syrup Sampler with 5 Pumps









Print Friendly and PDF

7/23/19

Keto Low Carb Fried Shrimp and Fried Mozzarella Sticks




I've posted the recipe for mozzarella sticks before (just a month ago!) but the reason I'm posting again is two-fold.  The first, because I've mentioned in the past that it's awesome to make a double batch so you can put on in the freezer for later and second, that you could use the breading for other items like chicken or shrimp.

This post is because I grabbed both the mozzarella sticks and shrimp that I made in June, made them for dinner this week AND remembered to actually take pictures.  You all know taking pictures is not my strong point!  Ha.

So here is the recipe again...  for the mozzarella sticks.  Remember the two optional ingredients are totally optional.  If you don't have them, don't sweat it, you don't need them.  Sometimes I add it, sometimes I don't. 

Use it on shrimp as well.  I buy the peeled with tail on style personally.   Just make them the same way you make the mozzarella sticks.  Serve with your favorite sugar free condiments or as low sugar (like 1 gram) as you can find or make yourself.


Low Carb Mozzarella Sticks


2 eggs, beaten
1 c almond flour
scant 1 c powdered Parmesan cheese
optional:  1/2 c wheat resistant starch 75
optional:  1/2 c ground pork rinds
(If you don't use the wheat resistant starch 75 or pork rinds just use more Parmesan or almond flour)
Approximately 20 sticks string cheese
2-3 T Italian Seasoning
1 t garlic salt

Cut the string cheese in half.
Lightly beat the eggs and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.
When you want to make them, heat about 2 inches of oil in a pan and fry the sticks for 1-2 minutes. Do not crowd the pan.  Remove them with a slotted spoon and drain on paper towels.  You can salt them if you wish for more salt.  Serve hot with low or no sugar marinara sauce or ketchup. 



The shrimp I breaded last month and put into the deep freeze for 'another day'.  Here they are right out of the freezer and waiting to jump into the pan of hot grease.



Made a double batch of mozzarella sticks last month and popped them into the freezer.  Here they are still frozen.


 Mmmm my dinner is waiting for me.... but I remembered to take a picture this time.


Snapped a photo quickly on my cellphone so I could hurry and EAT them while they were hot.  Oh so good.





If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon


If you want to purchase almond flour and not pay 'local' prices (it's often cheaper online than it is in your local regular grocery store) you can find it online at my favorite low carb and workout proteins source, Netrition.com  
Almond Meal/Flour
Bob's Red Mill Almond Meal/Flour
)

Or if you prefer to use your Amazon account, you might be interested in some of these products related to the recipe.  (Some of you have Amazon Prime so it will be cheap and fast... I don't have Prime but I always qualify for free shipping with a minimum $25 purchase anyway!)

NOW Foods Almond Flour, Raw, 22-Ounce
Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

         



Also - I like to use wheat resistant starch but you certainly don't have to if you won't wish to.  Here is the kind I buy and where I buy it: (Netrition)


Resistant Wheat Starch 75
LifeSource Foods Resistant Wheat Starch 75








Print Friendly and PDF

7/18/19

Spinach Salad Idea! Spinach, Feta and Blueberries in a Vinaigrette with... Sugar Free Candied Almonds!





https://www.instagram.com/anamericanhousewife/


Posted this on my Instagram story last night and then proceeded to eat a full half of this entire bowl full for dinner.  Oh my gosh... it was just so good.

This is one of those salads I used to throw together with Craisins but we are low carbing right now so I don't even buy the 'low sugar' version of those at this moment.  I also would often use sliced fresh strawberries.  I keep Mr. American Housewife supplied with bananas but those would not be good on this salad.

Opt for craisins, raisins, fresh strawberries, blueberries, pomegranate seeds; things like that!  I used frozen blueberries for this one.  Well, they were frozen but then I was in a hurry to get them into the salad so I ran them under water for a few seconds and then let them drain on a paper towel.

The dressing is also an 'up to you' choice as well as the fruit.  Regular Raspberry Balsamic Vinaigrette or the fat free or sugar free versions... as well as Balsamic Vinaigrette, Poppy Seed dressings... and they can be homemade or store bought.

Lastly!  The sugar free candied almonds...   You can use almonds or pecans and they don't necessarily have to be candied.  The reason I like to 'candy' them is because the sweetness of the 'candied' almonds or pecans offsets the bite of the balsamic vinegar.  They just go so well together!  But if you simply want to quickly toast them in a pan on the stove for a few minutes until they are starting to turn golden - that's fine.  Just let them cool first before adding them.

TO MAKE THEM CANDIED:  I did this part while I threw together the rest of the salad. And because we do not use sugar, I make mine SUGAR FREE by using natural sweeteners.  You could use sugar/brown sugar if you are not sugar free.

Sugar free Candied Almonds

1 1/2 - 2 c raw almonds or pecans (chopped, sliced, whole, whatever)
1 egg white, lightly beaten
1/3 cup granular natural sweetener of choice
2 T any brown sugar version sweetener you can find in your area or online
Preheat oven to 300 degrees F; Line a large pan with foil and grease with butter for best flavor but you could use a spray like Pam if you wish. Pour almonds in a mixing bowl.  Combine your granular sweetener and brown sweetener; add a lightly beaten egg white. Pour over nuts, toss to coat. Spread mixture evenly into prepared pan. Sprinkle with a tiny bit of salt if you desire a sweet/salty. Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper; store in airtight container. 

I make this salad when I want to 'use up' mounds of fresh spinach before it starts to turn, as I buy the really large containers of it at Sam's Club or Costco.  I also wanted to use up the last 1/3 of the balsamic dressing in the refrigerator so this recipe was a no brainer!


Spinach Salad with Feta and Blueberries

1 package or desired amount of fresh baby spinach leaves
Feta Cheese, crumbled
3/4 c fresh blueberries (or strawberries, etc)
Balsamic dressing of your choice (original, creamy, raspberry, pomegranate, poppy seed, etc.)
Almonds or Pecans; toasted, sugared almonds, chopped

Start with a bowl or serving plate of desired amount of spinach leaves.  Sprinkle on feta and fresh or dried fruit and nuts according to how it looks and how much you desire.   Just before serving drizzle with the dressing.  








If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon 




You might be interested in the two sweeteners I used last night to make this salad - and I'll link to the lower sugar Craisins I mentioned as well.















Print Friendly and PDF
Related Posts on An American Housewife

MY AMAZON PICKS