San Francisco Style Cioppino (A Low Carb Italian American Seafood Stew)

Cioppino is a popular fish stew that originated in the late 1800's, on
the wharves of San Francisco. The Italian immigrant fisherman mixed whatever seafood was leftover from each day's catch with wine,
tomatoes, herbs and vegetables to create a very delicious soup/stew.

Ingredients:
8 ounces firm white fish (cod or halibut)** 
3/4 pound raw shrimp
1 pound small - medium sized raw mussels (in the shell)
12 raw clams (in the shell) 
2 tablespoons olive oil 
2 tablespoons bacon grease 
1/2 medium red onion, diced 
2 stalks celery, chopped 
1/8 teaspoon pink Himalayan or sea salt
5 cloves garlic minced
2 cups dry white wine
1 (28 ounce) can crushed or diced tomatoes 
1 1/2 cups clam juice 
1 teaspoon Old Bay seasoning 
1 teaspoon dried oregano leaves  
1 teaspoon Worcestershire sauce  
2 teaspoons fresh lemon juice 
3 tablespoons fresh basil, chopped*** 
6 lemon wedges
salt and pepper 

Method:
Chop the fish into 2 inch chunks and set aside.
Peel, devein and rinse the shrimp. Set aside. 
Clean and rinse the shells of the mussels and clams. Set aside.
Heat the oil and bacon grease in a large Dutch Oven, over medium-low heat, just until melted. 
Stir in the onion, celery and salt and cook for 5 about minutes. 
Stir in the garlic and cook for 1 minute longer. Stir in the wine and increase the heat to high. Bring to a simmer for 2 minutes. 
Add the tomatoes (with juice), clam juice, Old Bay, oregano and Worcestershire sauce. Reduce the heat to low and simmer for 20 minutes. Increase the heat to high and bring to a boil. Add the shrimp, lemon juice and fish. Return to simmer and cook for 3 minutes. Remove cooked shrimp and set aside.  Add the mussels and clams to the broth. Cover and simmer until shells open (about 6 minutes). 
Add the shrimp back into the stew. Serve hot, topped with  chopped basil, a lemon wedge and salt & pepper to taste. Makes 6 servings. 

**Traditionally, the Italian immigrants, in San Francisco, used crabmeat in their cioppino and it may be substituted for the white fish.
***If you do not have fresh basil, you can add 1 teaspoon of dried basil to the broth as it simmers.

Nutritional info per serving (with garnishes), approximately:
557 calories ~ 13 grams fat ~  10.25 grams net carbs ~ 45 grams protein

Notes: 
This stew is a seafood lovers delight! The warm broth is especially satisfying on a cold day and the flavors will transport you to fond memories of days and evenings spent at the ocean.
Serve with soup spoons and provide small forks for the removal of the clams and mussels from their shells. Also provide small bowls to place the empty shells into.
Traditionally, cioppino is served with a crusty bread or rolls.

Keto Friendly Lemon, Coconut & Cream Cheese Panna Cotta

Panna Cotta is a molded chilled dessert 

of sweetened cream, thickened with 

gelatin, that is popular throughout Italy.

It is simple to make and can be prepared 

up to two days before serving.

Ingredients:

1 (8 ounce) block cream cheese 

3/4 cup hot water

1 envelope unflavored gelatin (3 teaspoons)

1/2 cup coconut milk (not canned)

1/4 - 1/3 Lakanto Classic sweetener

10 drops lemon or unflavored liquid monkfruit sweetener (optional)

4 teaspoons finely grated lemon peel

2 tablespoons fresh lemon juice

1/2 teaspoon coconut extract

Garnishes:

sugar free whipped cream**

4 to 6 teaspoons toasted coconut***

Method:

Allow the cream cheese to soften at room temperature for 2 hours, or heat for one to two 20 second intervals to soften a bit.

Lightly butter individual 4 to 6 ramekins and line the bottoms with parchment paper. Set aside.

Pour the hot water into a deep bowl or in an 8 cup measuring cup. Whisk in the gelatin, until it is completely dissolved. Whisk in the coconut milk. Add the cream cheese, sweeteners, lemon peel, juice and extract. Blend with an immersion blender** until the mixture is smooth and lump free. Divide the blended mixture evenly between the 4 to 6 prepared ramekins. Refrigerate for 4 hours or overnight. Carefully slide a knife around the inside edge of each ramekin and carefully invert onto a serving dish. If desired, garnish with 2 tablespoons whipped cream and 1 teaspoon toasted coconut. Makes 4 to 6 servings. Keep well covered in the refrigerator.

**For perfect sugar free whipped cream, beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic sweetener and one envelope "Whip It".

Makes 2 cups. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0.85 grams protein.)

***To make toasted coconut. Preheat oven to 350*. Sprinkle 1 cup of unsweetened flaked coconut on a cookie sheet. Bake for 4 to 7 minutes, stirring once or twice. Cool completely. Save in an air tight container, in the pantry. Use as a garnish for salads, main dishes, puddings and more. 

1 tablespoon equals approximately: 35 calories ~ 3.4 grams fat ~ .37 grams net carbs ~ .36 grams protein

Nutritional info per 1 of 4 servings (with garnishes), approximately:

272.6 calories ~ 11.4 grams fat ~ 4.3 grams net carbs ~ 5.4 grams protein

Nutritional info per 1 of 6 servings (without garnishes), approximately:

202.6 calories ~ 9.8 grams fat ~ 3 grams net carbs ~ 3.8 grams protein

Note: This panna cotta is made with cream cheese and coconut milk, so it differs from the traditional Italian dessert that is made with cream. Just like a traditional panna cotta, this one is light, smooth and delicious!

The BEST Low Carb Chopped "Wedge" Salad With Bacon & Shrimp (A Bluewater Grill Copycat)

An absolutely fantastic salad that rivals
my favorite restaurant versions!

Ingredients:

3 cups torn butter lettuce (or lettuce of your choice

1/4 cup homemade blue cheese salad dressing**

3 ounces cooked salad shrimp

1/8 cup crumbled blue cheese

2 slices chopped crisp bacon

freshly ground black pepper (optional)

Method:

Add the lettuce and blue cheese dressing to a medium bowl. Gently toss or stir with a bowl scraper to coat the lettuce leaves with the dressing. Transfer to a serving plate. Arrange the shrimp, cheese, onion and bacon on top of the lettuce. If desired, garnish with freshly ground black pepper. Makes 1 main course serving or 2 side salads.

**You can use store bought blue cheese dressing, but this homemade version only takes 5 minutes to prepare and tastes so much better! Click on the link below to see the recipe located on this blog:                                                                   

The BEST Keto Friendly Gourmet Blue Cheese Salad Dressing

https://carriekitchencreations.blogspot.com/2020/02/the-best-keto-friendly-gourmet-blue.html

Nutritional info for one main dish serving (with garnish), approximately:

478 calories ~ 37.78 grams fat ~ 5.4 grams net carbs ~ 38.75 grams protein

Nutritional info for one side dish portion (with garnish), approximately:

239 calories ~ 18.89 grams fat ~ 2.7 grams net carbs ~ 19.37 grams protein

Note: This is one of my favorite things to order when enjoying lunch or dinner at The Bluewater Grill. Typically, it is served with a wedge of iceberg lettuce. I think that it is even better made with butter leaf lettuce! 😃

The BEST Keto Friendly Gourmet Bleu (Or Feta) Cheese Salad Dressing & Dip

A simple, creamy & flavorful perfect dressing, with blue or 
feta cheese crumbles that also is a delicious dip for veggies!

Ingredients:
1 cup crumbled bleu or feta cheese
1 cup plain Greek yogurt (unsweetened)**
1/2 cup mayonnaise
1/2 cup heavy whipping cream
2 teaspoons lemon juice
2 teaspoons white wine vinegar or coconut vinegar
1 teaspoon Worcestershire sauce
1/8 teaspoon pink Himalayan or sea salt
1/2 teaspoon black pepper
1 large clove garlic, minced

Method:
Divide the cheese into 2 portions: 1/3 cup and 2/3 cup. Set aside the 1/3 cup and add the 2/3 cup to the bowl of a food processor. Add the yogurt, mayo, cream, juice, vinegar, Worcestershire, salt, pepper and garlic to the food processor. Use the pulse setting to blend the ingredients until well mixed. Add the reserved cheese and pulse briefly, just until combined and still chunky. 

Makes 2 cups (eight 1/4 cup servings). Store in an airtight container in the refrigerator.

Nutritional info per 1/4 cup serving (with bleu cheese), approximately:
207.25 calories ~ 19.68 grams fat ~ 2 grams net carbs ~ 5.85 grams protein

Notes: 
It is so simple to make this gourmet dressing, that you will never buy packaged blue cheese dressing again! (Plus, this dressing is chemical free and contains ingredients that can be easily read & pronounced.) 😃

My non-keto husband has ALWAYS refuses to eat anything with blue cheese, but this dressing is so delicious, that I coaxed him to dip a chip in it. Much to his surprise, he liked it! (I told him that it was similar to onion dip, which he loves.) ❤️

Low Carb & Sugar Free Caramel Mocha Frappuccino Drink/Dessert (With Non-Dairy & Other Flavor Options)

This gourmet beverage is a
creamy and satisfying dessert!

Ingredients:
1 1/3 cups strong regular or decaf coffee, chilled
1/2 cup coconut or almond milk (from a carton, not canned)
1/2 cup heavy whipping cream*
1/4 cup sugar free caramel syrup**
4 teaspoons unsweetened cocoa powder**
10 drops chocolate liquid sweetener (optional)***
2 cups ice
sugar free whipped cream (optional)****
shaved or grated sugar free dark chocolate bar (optional)

Method:
Add the coffee, milk, cream, syrup, cocoa and ice to a blender carafe. Bend until smooth. Divide between 2 or 3 tall glasses. If desired, garnish with whipped cream and shaved chocolate. Makes two 16 ounce or three 10.6 ounce frappuccino drinks.

*For a non-dairy option, substitute canned coconut cream for the heavy cream.
**For different flavors, try different syrups, or omit the syrup and add 1 teaspoon of vanilla extract and 3 to 4 teaspoons of a granulated sweetener. (Or 1/4 to 1/2 teaspoon of almond or peppermint.) The cocoa powder can also be omitted, which lowers the net carbs by about 1 gram per drink.
***I use Lakanto liquid Monkfruit drops, because they have the best taste. Vanilla or unflavored drops can be used to enhance different flavors. 
****For perfect sugar free whipped cream, beat together 1 cup heavy whipping cream, 3 tablespoons Lakanto Classic sweetener and one envelope "Whip It".
Makes 2 cups. (1/4 cup = approximately 102 calories, 11 grams fat, 0.8 grams net carbs & 0,85 grams protein.)

Dr Oetker Whip It is very low carb and helps whipped cream  hold it's shape. It can
be purchased online, at World Market or at German & European specialty food stores.

Nutritional info per 16 ounce serving (with almond milk & no garnish), approximately:
218 calories ~ 22.56 grams fat ~ 4.85 grams net carbs ~ 2.85 grams protein

Nutritional info per 16 ounce serving (with coconut milk & no garnish), approximately:
315 calories ~ 34 grams fat ~ 4.6 grams net carbs ~ 3.7 grams protein

Nutritional info per 10.6 ounce serving (with almond milk & no garnish), approximately:
145.23 calories ~ 15 grams fat ~ 3.23 grams net carbs ~ 1.9 grams protein

Nutritional info per 10.6 ounce serving (with coconut milk & no garnish), approximately:
210 calories ~ 22.6 grams fat ~ 3 grams net carbs ~ 2.46 grams protein

Low Carb Slow Cooker Moroccan Style Chicken & Pumpkin Stew

A fragrant, flavorful & delicious stew!

Ingredients:
2 pounds chicken thighs
1 tablespoon avocado or olive oi
2 teaspoons dried minced onion
2 teaspoons ground ginger
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon pink Himalayan or sea salt
1/2 teaspoon turmeric
1/2 teaspoon dried cilantro
1/4 teaspoon cayenne pepper
1 cup pumpkin puree 
1 1/2 - 2 cups chicken broth
1/4 cup toasted unsweetened flaked coconut (optional)**

Method:
Cut the chicken into bite sized chunks. 
Add the oil to a large frying pan and heat over medium-high heat. Add the chicken and stir to lightly brown all sides, but do not cook completely. When the chicken is almost finished browning, add the spices. Stir in to evenly coat the chicken pieces.
Transfer the seasoned chicken to a slow cooker. Stir in the pumpkin and broth. Cook on low for 4 - 4 1/2 hours. Serves 4. If desired, garnish each serving with one tablespoon of toasted coconut.

**To make toasted coconut. Preheat oven to 350*. Sprinkle 1 cup of unsweetened flaked coconut on a cookie sheet. Bake for 4 to 7 minutes, stirring once or twice. Cool completely. Save in an air tight container, in the pantry. Use as a garnish for salads, main dishes, puddings and more. 
1 tablespoon equals approximately: 35 calories ~ 3.4 grams fat ~ .37 grams net carbs ~ .36 grams protein

Nutritional info per serving with garnish, approximately:
478 calories ~ 27 grams fat ~ 5.96 grams net carbs ~ 57.23 grams protein

Notes: This chicken and broth are so delicious ~ outstanding!
Serve as a stew with a side salad or on top of "cauliflower rice".
Non-Keto eaters may like this served over couscous, white or brown rice.

Keto Friendly Cinnamon Scones With Cream Cheese Icing

A simple, moist & delicious treat for
breakfast, snack, coffee or tea time.

Ingredients:
2 cups almond flour
1/4 cup Lakanto Classic granulated sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 tablespoons heavy whipping cream
1/2 teaspoon pure vanilla extract
1 egg
2 tablespoons Lakanto Classic granulated sweetener
2 teaspoons cinnamon
Icing:
1 ounce cream cheese, softened**
1 tablespoon Lakanto powdered sweetener
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract

Method:
Preheat oven to 350*. Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together flour, 1/4 cup sweetener, baking powder and salt with a large fork. Set aside.
Place the butter in a microwave safe bowl or measuring cup. Heat at 10 second intervals until the butter is melted. Stir in the cream and vanilla. Add the egg and stir until all of the wet ingredients are well blended.
Make a small well in the center of the dry ingredients. Add the wet ingredients, all at once, to the dry ingredients and stir with a large fork just until the dough forms.
In a small bowl, stir together the sweetener and cinnamon. Sprinkle 4 teaspoons of the cinnamon mixture over the top of the dough. Stir to slightly mix in, but do not fully blend, so that streaks of cinnamon remain visible. 
Transfer the dough to the prepared baking sheet and pat into an 8 inch circle of even thickness. Cut into 8 equally proportioned wedges. Carefully separate the wedges and position on the baking sheet, so that they are not touching each other.
Sprinkle a 1/2 teaspoon of the remaining cinnamon mixture over the top of each wedge. 
Bake for 15 minutes, or until light golden brown and firm to the touch. Allow to rest for 5 minutes on the baking pan, then transfer to a rack to finish cooling completely.

In a small bowl, whisk the cream cheese and powdered sweetener until well blended. Add the cream and vanilla and whisk until smooth. Place in a pastry bag and pipe in a decorative design over the top of the cooled scones. (If you don't have a pastry bag, you can place the icing into a Ziploc bag and cut a tiny tip off of one bottom corner.) Makes 8 servings. Store in an airtight container in the refrigerator. Serve chilled or allow to stand at room temperature for 5 to 15 minutes before serving.

Nutritional info per scone, approximately:
244 calories ~ 22.26 grams fat ~ 3.36 grams net carbs ~ 7 grams protein

Note: My non-Keto husband really liked these moist scones a lot and said that they are the best he has ever tasted!