Here's the crustless quiche recipe from her book.

4 eggs
1 cup all-dairy heavy cream
1/2 cup water
freshly ground pepper to taste
dash cayenne pepper
1 cup grated Gruyere, mozzarella, or Monterey Jack cheese

Preheat oven to 350. In medium bowl, using a fork, whisk eggs, cream, water, and both peppers until well-blended. Add grated cheese and mix well.
Butter a 9 or 10 inch pie pan. Pour in the egg and cheese mixture. Place pie pan on baking sheet and bake 45-50 minutes, or until knife inserted in center comes out clean. Let cool 5 mintues before slicing.

Variations:
She also mentions adding: mushrooms, herbs, bacon or ham, spinach, crabmeat, or onions. I just add whatever I have on hand that sounds good. You add the optional ingredients such as crabmeat and scallions to the bottom of the pan, then pour the egg/chesse mixture over it. The cooking time isn't modified, still 45-50 minutes.

ENJOY!!!

Carole

I had to post this Balsamic Vinaigrette recipe too. It's also from her cookbook.

1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 minced garlic cloves
1/2 cup olive oil
freshly ground black pepper to taste

Blend in blender, or shake in jar with tight fitting lid.

ENJOY!!!

Carole

BARBECUED TURKEY THIGHS

Barbecue Sauce

2 Tbsp olive oil
1/2 c diced onion
4 minced garlic cloves
1/2 c tomato paste
1/4 c red wine vinegar
1 Tbsp honey (optional)
2 Tbsp Dijon mustard
1/2 tsp celery seeds
1 tsp dried thyme
1 tsp chili powder
1 tsp lemon juice
freshly ground black pepper, to taste
dash cayenne
(I also threw in a few shakes of Jamaica Me Crazy seasoning)

6 turkey thighs, skinless
coconut oil or butter

In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion and garlic and saute until softened, about 5 minutes. Add tomato paste and water and mix well. Add vinegar, honey, mustard, celery seeds, thyme, chili powder, lemon juice, black pepper and cayenne pepper. Bring to a boil. Reduce heat to low and simmer about 20 minutes. Taste, and adjust seasonings.

While sauce is simmering, remove bones from turkey thighs. Put thighs between sheets of wax paper and pound til about 1/2 in thick or so. (I used the back of a small cast iron fry pan but one of those wooden kitchen mallets would work )

Grease a glass 9 x13 pan with coconut oil or butter. Arrange turkey pieces. Pour sauce over and marinate at least one hour or, preferably, overnight.

Preheat oven to 375*. Bake for 1 hr 15 min - 1 1/2 hr or til done. Turn turkey pieces over about half way through cooking time.

Enjoy!

Someone asked for this recipe. I haven't tried it yet, but I've liked all her other dressing recipes.

1/2 cup mayo
1/2 cup whole sour cream
1 minced garlic clove
1 t. Dijon mustard
1/2 dried dill
freshly ground black pepper to taste

Combine all ingredients in a blender or shake in a jar with tight fitting lid. Cover and refrigerate several hours before using to allow flavors to blend and become thick.

ENJOY!!

Carole

These may not be exactly low-carb friendly, but everyone needs a sweet treat now and then. Especially the kids.
I'm always looking for healthy recipes for my kids, cause I don't want them eating pure junk food. I came across this recipe and my kids (and me and hubby) love them. They taste more like flourless chocolate cake than brownies, but they are good!!
Looking at the ingredient list it may sound nasty, but believe me they're worth trying. Hope you like them!!!

2 T. lemon juice
1 1/2 cups soymilk (or milk)
2 cups unbleached flour
2 t. baking soda
2 t. baking powder
2 cups unsweetened cocoa powder
1/2 t. salt
3 cups brown sugar or Sucanat
1 block silken firm tofu (about 1 1/4 cups)
1 3/4 cup prune puree (I use prune baby food; about 4 jars)
1 T. vanilla extract
1/2 cup walnut pieces (optional)

Preheat oven to 350. Spray 9x13 baking pan. In glass measuring cup, add lemon juice to soymilk, set aside. In a large bowl, stir together next 6 dry ingredients. Set aside. Puree the tofu in a food processor or blender until smooth. Add prune and blend. Add one cup of the soymilk mixture and the vanilla extract. Blend. Add tofu mixture to the dry ingredients and stir. Add the remaining 1/2 cup of soymilk; mix thouroughly. Fold in walnut pieces if using. Pour batter into prepared pan. Bake 45-55 minutes, until knife inserted in middle comes out clean. Makes approximately 30 brownies.

Enjoy!!! They are 141 calories each, and have 2 grams protein, 1 gram fiber, 2 grams fat, 0 cholesterol, 30 grams carb. They also have 42 mg. calcium.

Carole

Doesn't anyone else have any favorite recipes they'd like to share????

Carole

This is "almost" Schwarzbein friendly - I make it when I have "the family" over and my grandson and they want dessert.

Buy a package of light Jello - mix it with 1 cup of boiling water and mix until dissolved. Throw in about 8 or 10 ice cubes and stir until it looks like it is getting a tad thicker. Scoop out the ice cubes and discard. In a small bowl whip up 1/2 cup of pure whipping cream until done - put in first bowl and mix the two together. Cover and put in fridge until set.
This dessert contains small amounts of AS - and processed food, but it is tasty, not too filling and looks great - especially topped with a bit of whipped cream.

PS: I made the quiche that was posted here and I put in a piece of salmon fillet, cooked and broken into small sized chunks, some chopped green onion and sauted mushrooms and baked for 45 minutes. It is really good!

I like to make her smoothies
1/2 banana
1 cup whole yogurt
2 tbs peanut butter
ice
Blend in blender untill smooth. It's great

Hi! I've only tried a few, but I did make the crustless quiche with crabmeat and scallions. My husband and I really loved it, except it was a little watery. Tonight I'm making it with ham instead and am cutting way down on the water. She calls for 1/2 cup and I may just try it with 2 tablespoons.

This is really simple, but I had never made scrambled eggs like hers, with the whipping cream and scrambled in butter; omygosh they were amazing!

I made her ranch style dressing that someone already posted here and it's really strong, at least for my tastes. Next time I'm cutting the dill in half and maybe the garlic too.

Rosemary

These all sound so yummy, I think I will have to get the recipe book!

The cookbook is fabulous.

The Salmon Chowder with Basil Pesto Swirl sounds DEVINE!! As do many other recipes in the book.

This is simple but is amazing. I impressed friends with this.

Anette Matrisciano's Cheesy Eggs - 2 carbs

4 eggs
3 oz cream cheese, cut in 1/2" cubes
1/4 cup grated Parmesan (don't use stuff in a can!)
black pepper to taste
1 1/2 TBSP unsalted butter
1 minced garlic clove (FRESH!, pressing works best)

In a small bowl, beat eggs w/cream cheese cubes, Parmesan cheese and pepper. Set Aside

In a nonstick skillet, melt butter over medium-high heat. When butter is hot and bubbly add garlic and saute about half a minute. Pour egg mix into skillete. Stir and fold gently until cream cheese is melted and eggs are cooked to your liking. Serve immediately.

Pretend you are in France - eat with a side salad, vinegrette dressing!!

CarolCA's Infamous LC Chocolate Cheesecake (Adapted for Schwarzbein)

1 pkg gelatin
1/4 c water
7 squares (70 g) of 70 % Cacoa Lindt chocolate bar *
8 oz cream cheese, softened
1 1/4 c heavy cream
1 t vanilla
2 T honey
1 pkt stevia

Dissolve gelatin in cold water in small bowl and set aside.
Put 1/4 c of cream in a saucepan and bring to a boil.
Cut cream cheese into small pieces and stir into boiling cream along with the chocolate until cream cheese is smooth and the chocolate is melted.
Add the gelatin mixture, vanilla, stevia and honey and pour entire mixture into largish mixing bowl and let cool.
While this is cooling, whip remaining cream until very stiff.
After cream cheese mixture is cool, beat well with an electric mixer.
Add whipped cream and mix again until thoroughly blended.
Pour into a buttered pie pan, muffin tins or ramekins.
Chill unti firm, about 2 hrs. (Overnight is best)

Although optional, I usually make the following crust:

1 c pecans, ground (or use a mix of pecans and walnuts or almonds)
1 T sucanat (can omit)
1/3 pkt stevia
1 T butter, melted

Mix together. Pat into buttered pie pan. Put in freezer until cheesecake filling is ready to pour into it. For a chocolate crust, add 1 tsp dark cocoa powder but then sucanat is necessary to balance bitterness. Adding more stevia resulted in a crust my kids said tasted "weird".


* I once subbed dark Dutch process cocoa powder for the Lindt choc bar. About a heaping Tbsp. But then I had to add a bit more honey and stevia, to taste. I'm a bit of a chocolate snob , and I preferred the version with the Lindt bar over the cocoa powder one. Although I haven't tried it, CarolCA's original recipe called for 2 oz of unsweetened Baker's chocolate. Again a pinch more of stevia and a bit more honey to taste would probably be needed.

Enjoy! (But not too often!)
amieK

All I can say is OMG!!!

............... for the Chocolate Cheesecake I calculated 15.2 g carbs for a slice 1/8 of pie.

I used the PPLP Gram Counter book to do this so it might not be exactly accurate, but it's close enough for me.