"Low-Carb Holiday Cookies and Bars"

With low-carb-keto bloggers like Carolyn Ketchum, there is no room for boredom. She is the writer and recipe developer behind the success of All Day I Dream About Food. Gestational diabetes became a lifelong challenge, so she created a blog to playfully share her recipes. As her popularity and readership grew, her blogging became a full-time venture. In her own words she is "...a major carnivore and an unrepentant sweet tooth." Unwilling to forfeit her love for cooking and baking, she began to convert her favorite recipes to uncompromisingly flavorful low-carb versions. 

Featured here is Carolyn's Low-Carb Holiday Cookies eBook. I have already purchased and downloaded my own copy. One look at her German Chocolate Truffles and I was smitten! Her eBook can be purchased and downloaded online. It is only $4.99 through Paypal.

WHAT YOU GET IN THIS BOOK:

• 21 of the best low carb holiday cookie and bar recipes from All Day I Dream About Food
• 4 ALL NEW, never-before-seen delicious recipes to make your holidays special
• 1 bonus recipe for sugar-free eggnog (because hey, it’s the holidays!)
• Full color photography
• Nutritional analysis of each recipe
• Advice on stocking your low carb pantry
• My best tips and tricks for successful low carb baking

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Low-Carb Bacon Cheddar Dip

We had a bacon binge on Thanksgiving: bacon for breakfast, bacon dip, and bacon in a broccoli casserole (see previous post). There was ham on the menu as well. I guess we ate the whole pig!

LOW-CARB BACON CHEDDAR DIP

INGREDIENTS

• 1 cup avocado mayonnaise
• 1 cup organic sour cream
• 4 slices of cooked bacon, cut into pieces with kitchen shears
• 1 cup of shredded cheddar cheese
• 1 tbsp. garlic salt
• Fresh or dried parsley for garnish

DIRECTIONS

1. Mix mayo, sour cream, bacon, cheese, and garlic salt together. 
2. Garnish and chill for 1 hour. 
3. Pair with low-carb crackers, celery, and pork rinds. Cucumber, jicama, and carrots substitute for chips and crackers when sliced diagonally at ⅛ of an inch.

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Cheesy Bacon Broccoli Casserole (Low Carb)

I aim to keep Christmas jolly...without the folly. Let's face it, no one has stress on their holiday checklist. For me, simple starts in the kitchen.

This recipe is adapted from Linda's Low Carb Menus and Recipes. It got rave reviews at our Thanksgiving table. Broccoli has been a family favorite, so why not dress it up with cream cheese, sharp cheddar, and bacon? I doubled the recipe to match the appetites of my 3 guys. I also made the instructions more specific.

CHEESY BACON BROCCOLI CASSEROLE (LOW CARB) 

Adapted from Linda's Low Carb Menus & Recipes

INGREDIENTS

• 2 14-16 ounce packages of frozen broccoli florets 
• 8 ounces cream cheese, softened 
• 8 ounces sharp cheddar cheese, shredded 
• 8 green onions, chopped 
• Sea salt and freshly ground pepper, to taste 
• 6 pieces bacon, fried until crisp

INSTRUCTIONS

1. Steam the broccoli 6-8 minutes or until bright green and tender. Allow the steam to escape for 2 minutes. (I steamed the broccoli in 2 batches.)
2. Place broccoli in a greased 4-quart casserole. (I used my Pampered Chef Rockcrok Everyday Pan.)
3. Cut the bacon into small pieces using kitchen shears.
4. Mix in the cream cheese, cheddar, green onion, salt, pepper, and bacon. 
5. Bake at 350˚ for 30 minutes or until bubbly.

Makes 8-12 servings

NOTE: You can cut this recipe in half for fewer diners, although it is fabulous for leftovers. It can also be frozen.

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The Christmas Tree Napkin Fold

I first introduced this fold in December of 2007 at eye-dyllic, my first blog. I created the fold in the 1980's and was featuring it in my workshops. I dreamed it up without help. I always thought I was its originator since I have not seen it in any of my numerous napkin folding books. Nor had I observed it, prior to 2007, in periodicals, the web or TV. 

Here it is again . . . just in time for Christmas 2016.

THE CHRISTMAS TREE NAPKIN FOLD

One of the benefits of conducting workshops in retail settings is having access to so many lovely linens, as well as a plethora of tableware and decorative accents! What bliss to be able to play and create tablescapes—all in the name of demonstration!

During workshops, my goal is to present fresh material that isn't on a trend of replication in home-themed magazines. Sometimes, having exhausted ideas from my numerous volumes of napkin folding books, I resort to creating folds of my own. The Christmas Tree Napkin Fold (above) is an example of one such inspiration, and I have never seen this idea published. For your holiday pleasure, I would like to share this napkin fold with YOU!

This is one fold where the napkin should not have a wrong side. I used a reversible print to make the fold interesting. Cotton linens—with or without fringe—work extremely well. If you opt for synthetic fibers, try to include cotton in the mix. Also, realize that this is one napkin fold where neatness counts.

Start with a napkin of even measurements and fold it 2 times to form a smaller square. Point the 4-layered corner toward you.

Begin to peel up each of the 4 layers to align with the top point of the napkin. Space each layer about 1 inch apart. Once done, the napkin should look like the photo below.

With hands placed on the top and bottom of the napkin, flip it over from right to left. The fold should resemble the photo below.

Bring the left and right sides together, neatly aligning the top of each panel to form a triangular space at the top of the napkin. The bottom point should be about 1 inch wide. Now flip the napkin over from bottom to top.

Once the napkin has been flipped over, take the top flap and gently peel it up until it forms a neat triangle. It will look sloppy if you allow the triangle to droop. Be careful not to pull the top up too far as this could result in having to start over.

Repeat this step with each layer, tucking the tip beneath each previous fold. Make sure the bottom portion is perfectly aligned with the backside.

At this point the napkin can be arranged flat on top of a plate, or it can be placed upright by pulling the back panels out slightly or leaning it against something. This fold looks beautiful as is, or a metallic star sticker can be placed at the top of the tree. Place-cards shaped like little gifts can be assembled under the tree or tucked under the boughs. I have even placed a pretty pin—as a gift—at the top of the tree, always making sure that it has a backing.

NOTE: Feel free to use this fold for your own Christmas celebration! Please do not use these photos or publish this napkin fold without my express permission. Thank-you.

If you are interested, there are almost 9 years of eye-dyllic posts depicting treasures, pleasures, and faith-filled living.

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Cauliflower Tabbouleh with Pomegranate Seeds

When it comes to Middle Eastern food, Tabbouleh Salad has been a longtime favorite of mine. A dear Lebanese woman, Mama Harfouche, used to make the perfect version. She had finely chopped parsley and mint down to a science; and the lemon was never overpowering.

Traditional tabbouleh is made with soaked bulgar (cracked wheat), flat leaf parsley, mint, cucumber, tomatoes, lemon juice, olive oil, salt and pepper. Since going low-carb, I have replaced the bulgar with riced cauliflower. It gives the salad more texture.

My usual holiday contribution used to be Broccoli Raisin Salad. I gave this up due to the large amount of added sugar. This Cauliflower Tabbouleh with Pomegranate Seeds is a lovely alternative. It strikes a nice balance between the citrus and pomegranate. Also, the white cauliflower, red pomegranate seeds, and green herbs look quite Christmasy.

CAULIFLOWER TABBOULEH 

WITH POMEGRANATE SEEDS

Yield: 8 or more servings

Ingredients

• 1 16-ounce bag of Trader Joe's Riced Cauliflower (in the produce section)
• 1 large, fresh bunch of organic parsley
• 1 packaged bunch of fresh mint
• Seeds from one pomegranate (Trader Joe's carries pomegranate seeds in their produce section)
• ½ purple onion, chopped
• ½ cup olive oil
• Juice of 2 lemons
• 1 teaspoon Mediterranean sea salt
• Freshly ground pepper
• Optional—a couple pinches of allspice and cinnamon

Directions

1. Pulse the parsley and mint in the food processor until finely chopped.
2. Chop the purple onion (I used my Pampered Chef Food Chopper)
3. Mix all of the ingredients together in a bowl. 
4. Use lettuce leaves as bowls for the salad.

NOTE: Feel free to add traditional ingredients. This recipe can be cut in half for a smaller gathering.

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Root Vegetable Fauxtato Salad (Low Carb)

Before low-carbing, I was a fiend for potatoes. Okay, I still am. My potato cravings are stronger than those for chocolate! Since potatoes (tubers) are high in carbs, my consumption is cautious, but I still include them from time to time.

The ingredients in potato salad are low-carb friendly as long the potatoes and sugar are omitted. So, I like to experiment with alternatives. I recently made a tasty fauxtato salad using cauliflower. This Parsnip Fauxtato Salad was on the menu tonight and my guys raved about it. The recipe called for turnips, but our Neighborhood Walmart did not have them in stock. I was too lazy to go elsewhere, so I selected parsnips instead. Parsnips are higher in carbs, so I ate a smaller portion. I will have leftovers for lunch tomorrow.

Parsnips | Think Vegetables - UK

Turnips | Think Vegetables - UK

I borrowed this recipe, Turnip Fauxtato Salad, from My Life Cookbook. I just exchanged the root vegetable. Turnips are lower in carbs, so I am anxious to use them next time.

RELATED POSTS:

Faux-tatoes

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We have a winner...

Thanks to all of you who entered my AUTUMN TEA GIVEAWAY! I loved the fall images that you shared through poetry and quotes. You had me feeling quite fall-ish! 

AND THE WINNER IS...

Congratulations, Renna! You can click HERE to make your selection. Also, tell me if you prefer loose tea or silken sachets. Then message your address to me on Facebook and I will have this sent to you!

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Za-atar: A Middle Eastern Condiment

Za'atar | The Spice House

I am returning to normalcy after this crazy election season. It is a delightful day in Idaho. The clouds appear to be raked like leaves. The sky, a soft hue-of-blue, surrounds a sun that is so brilliant I can hardly look in its direction.

I have chicken breasts (skin-on) in the slow cooker. I applied a rub of za'atar to the chicken. Za'atar is also amazing on roasted chicken (skin-on) with a drizzle of olive oil.

Za-atar is a Middle Eastern condiment that, like curry, will be different depending on what region it comes from. It is known for enhancing mental acuity and it adds zest to meals. I am more familiar with the Lebanese version since I first tasted it on something called mana-ish, a global flatbread. The bread was covered with olive oil and za-atar, then baked in a special oven.

Since I am not consuming bread these days (unless it is low-carb), I like to use za'atar to season meat, fish, and vegetables. I mix it with sour cream to make dips. It is awesome on kebabs, meatballs, popcorn, salads, and sprinkled on hummus or yogurt.

I have included a simple recipe for homemade za-atar below. It comes from Alton Brown via the Food Network.

ZA-ATAR

Ingredients

• 3 teaspoons dried thyme
• 1 teaspoon powdered sumac
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon kosher salt

Directions

1. Watch how to make this recipe HERE.
2. Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. 
3. Store in an airtight container for up to 2 months.

NOTE: Za-atar can also be purchased from Middle Eastern stores and online. The photo features za'atar from the The Spice House.

Recipe courtesy of Alton Brown | Food Network - 2010

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