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
     

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).

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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

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.

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

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. 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.  

Low Carb and Sugar Free Frozen Margaritas

Low Carb and Sugar Free Margaritas

1 c water*
1/2 - 3/4 c natural sweetener(s) of your choice
Zest of 1 orange or 2 teaspoons dried
1/2 t xanthan gum
1 c fresh lime juice
1 1/2 c tequila
lime slices
ice
salt

In a saucepan, place the water and sweetener with the orange zest.  Sprinkle xanthan gum over lightly while whisking briskly. Don't use a stick blender - I did once and it got really thick.  And don't use too much xanthan or you'll end up with... pudding. Most recently I only used about 1/4 of a teaspoon and found that's about right for me.

If you know you really like your margaritas a little sweeter, add a little more natural sweetener and taste test.  I used to use just less than cup total of a mixture of 2-3 natural sweeteners to get the best flavor.

Heat over medium low to medium (gently) until it thickens. Remove it from heat, strain through a wire colander to remove the bits of orange; and let it cool while you juice enough limes to equal 1 cup.

You can cheat and use store bought lime juice - it won't taste quite as fresh, but no one will probably notice or care.  I've done both.

Mix the sweetened mixture with lime juice and tequila.  Chill.

Salt the rims of your margarita glasses and use as is, or pour over crushed ice.

For a frozen, place a cup of mixture in the blender with some ice and pour into your glass.  Garnish with a lime slice or an unbrella.

*Everything can be adjusted to your taste. Add more sweetener, more lime, more water or less tequila to get the taste you like.


*Notes:
I have jotted down in pen at the bottom of my piece of paper that I had scribbled this recipe, that I used 'more water'.  So again, as thick and 'strong' (use more/less tequila if wanted) as you need/want the imitation triple sec (the orange mixture you cook on the stove) to be is up to you.  But remember it will be very liquidy once you add that tequila and the ice gets all melty.

I have some old paper drink umbrellas on hand from... must be years ago... because I barely remember buying them.  But I just checked and there are OODLES of them on Amazon.

Six salmon recipes previously posted on An American Housewife since 2006

Six salmon recipes previously posted on An American Housewife since 2006

Salmon Loaf

1/4 c fresh onion, chopped fine
1 t dried dill weed
1 T butter
1 slightly beaten egg
1/4 - 1/3 c milk or cream
1 c soft bread crumbs
Leftover salmon to equal about 2 cups  (*can use 2 cans of salmon - clean the skin and bones off and discard)

In a microwaveable bowl place the onion, dill and pepper with the pat of butter. Microwave about 2-3 minutes until the onion is tender. Combine the egg, bread crumbs, milk and butter/onion mixture. Add the salmon, breaking it apart as you add it. Mix with your hands for best blending. Shape into a loaf and place in a bread loaf pan (6X3") that has been greased or sprayed. Bake at 350 for 40 minutes. Broil for a few minutes to crisp up the top if you prefer a slight crust on your salmon loaf.

OPTIONAL:  Top with a white sauce to which you've added a peas and/or some cheese.

Simple White Sauce

2 T butter
1 T flour
1/2 t salt
1/8 t white pepper
1/8 t paprika
3/4 c milk
1 T lemon juice
1/2 c frozen pea's - thawed

Microwave the butter until melted; add the flour and seasonings, then the milk and lemon juice. Microwave 4-5 minutes, stirring after each minute. Add 1/2 cup peas. Stir and serve over salmon. 

Using the recipe for a salmon loaf, you can adapt it to make salmon patties; and can make a low carb version by playing with the recipe a bit.

For a low carb Salmon Cake I use;

1 can salmon
diced celery
diced onion
butter
1 egg
lemon
pepper
salt

Saute' the onion and celery in the butter until soft.  Add it to a mixing bowl with the salmon and an egg.  Mix it up and add seasonings to taste.  Pan fry in butter/olive oil until golden brown on both sides and done in the middle.

Salmon Salad

2/3 cup Nakano Seasoned Rice Vinegar (Roasted Garlic or Original)
2 cloves garlic, crushed
1 teaspoon salt
1 1/2 teaspoons dried dill weed, divided
4 salmon fillets, about 5 ounces each
3 tablespoons extra virgin olive oil
16 asparagus spears
2 medium tomatoes, diced
1 tablespoon capers Hearts of Romaine lettuce

Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; stir well. Place salmon fillets in a shallow non metallic container. Add 4 tablespoons dill vinaigrette; marinate 30 to 60 minutes. Drain salmon and discard marinade. Grill or saute salmon, starting with the skin side down, until cooked as desired. Cover and set aside.

Add olive oil to remaining vinaigrette. Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons vinaigrette over asparagus. Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2 teaspoon dill weed.

To serve, arrange lettuce leaves and 4 asparagus spears on each serving plate. Remove skin from salmon and place one fillet on each plate. Spoon a generous ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with remaining dill vinaigrette, as desired. Salmon may be served hot, room temperature or cold. Serves 4
 
 

Salmon Dip for Crackers

1 lb can salmon
8 oz. pkg. cream cheese, softened
1 T lemon juice
1 t  grated onion
1 t  prepared horseradish
1/4 t  liquid smoke 

1/2 c finely chopped pecans
3 T snipped/minced fresh parsley

Drain and flake salmon. Remove skin and bones.  Combine salmon w/ cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill several hours or overnight. Shape salmon mixture into a ball and roll in nut mixture. Chill again, and serve w/ assorted crackers. 

Crab Stuffed Salmon with Shrimp

4 salmon fillets or patties 
6 oz. real crab meat
1 T onion, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
5 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning
4 large raw shrimp, cleaned

Preheat oven to 375. Sprinkle each filet or patty lightly with salt and pepper. Saute' the onions, parsley and celery in 5 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and egg. Mix and season to taste with lemon garlic seasoning. Spoon a walnut sized mound onto the top of each salmon patty.  Bake 20 minutes, top with a large shrimp, return to the oven to bake an additional 7-10 minutes or until your fish is done.

Crab Stuffed Flounder or fish of your choice

6 fish filets  (sole, flounder, tilapia)
1/2 lb. real crab meat
1 T onion, diced fine
1T red pepper, diced fine (*optional)
1 T chopped fresh parsley
1 T celery, chopped fine
6 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning


Preheat oven to 375. Sprinkle each fillet with salt and pepper. Coil each fillet into a buttered muffin tin. Saute the onions, parsley and celery in 3 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and the egg. Mix and season to taste. Spoon into the center of each fish fillet. Brush with the remaining 3 tablespoons of butter. Bake 20-30 minutes or until your fish is done.

(Comment from me:  Wow, this one is from 2008 - over 11 years ago already! This one isn't low carb, obviously!  But you could use low carb bread and leave out the crackers completely.)
 
Crab Stuffed Salmon
*this is my own recipe for crab cakes but it can be used as a stuffing for salmon

4 pieces soft bread grated or ground in a food processor
1/3 c mayonnaise
1 egg
2 green onions, diced with greens
2 T parsley, dried
2 T lemon juice
1 T Old Bay Seasoning
1 t mustard
1 lb. crab meat
4 oz. cream cheese
saltine crackers - approximately 2 handfuls crushed in your fingers until fine

Fresh salmon
Lemon Pepper Seasoning


Mix the stuffing ingredients. Add enough crackers so the stuffing is not too dry, but moist enough to hold its shape when scooped up with an ice cream scoop or large serving spoon.

Place the salmon pieces on a greased piece of parchment on a baking sheet or an oiled baking sheet. You can make as many or few as you like but this stuffing recipe will make approximately 10. I made 6 stuffed salmon servings and made the rest into crab cakes by flattening the scoop and frying in a bit of oil on the stove top until golden.

Sprinkle lemon pepper seasoning on each of the salmon pieces and top with a large ice cream scoop of stuffing on each. Bake at 400 degree's until the fish is done (I baked mine about 15 minutes) and then placed under the broiler for 2 minutes to crisp and brown the top of the stuffing.