Archive for the ‘Ingredients’ Category
The Meat Box from Misfits Market arrived. Come see what I got!
Hi again, Dear Readers:
I said I was going to do it, and I did–I ordered a box of mostly meat from Misfits Market. BF was rather pleased, and we’ve got a little more stashed in the freezer. In this post, I’ll open the box and show you what I received.
Blast from the Past
The other night, BF went somewhere, and I was flipping channels on the big TV. We actually have access to two, and sometimes three, sets of PBS stations locally. Generally, they have much the same thing. This evening, I happened to catch an old episode of Baking with Julia. Guess who was the guest? None other than Martha Stewart.
Seriously! Martha with the iconic Julia Child.
Let me point out that this is Martha Stewart from back in the day, like the late 1980s. It’s not the current Martha Stewart that hangs out with Snoop Dogg.
Julia Child herself passed away in 2004. When this was filmed, Julia was all over public television, and Martha Stewart was best known as a caterer in Westport, CT, a few years after her first book, Entertaining.This show was likely filmed around the time of her original Weddings book.
In the show, Martha Bakes a beautiful three-layer wedding cake with apricot filling and a crisp dacquoise center. The wedding cake episode is in two parts because the cake takes quite some time to bake and construct. Martha baked the cake in the first show, along with the dacquoise, and made the buttercream icing. That’s what they’re doing in the picture above. The finishing and decorating with marzipan fruits are completed in the second show. I came in about halfway through the first episode.
I don’t know where to find the recipe she made, but you can see the second half of the show in this video on YouTube. Although there is no wedding cake in my future, it certainly was interesting to watch from an artistic standpoint.
Pets Update
Buddy, the weird little dog, is growing quite quickly. If you don’t believe me, look at this picture from his first day here:
Awww. . . .
Now, look at the size of his paw. This picture was taken just a couple of days ago.
They’ve doubled in size, like his legs.
He’s learning to bark and frequently has barking fits for no reason. The cat has let Buddy know he’s not the favorite. The pit bull frequently needs more breaks from being around this hyperactive puppy, even though he’s a little bigger than Spencer now. And if we’re not careful, Buddy likes to use the pit bull as a chew toy. Poor thing has teeth marks in a few spots.
And the cat doesn’t care about anything else but himself.
Our little Apex Predator.
Speaking Of The Cat
Over the weekend I went shopping in Hammond. I know, it’s just Hammond, but it’s what we’ve got here. I made it to Hobby Lobby first, then to the Target for some provisions I normally buy there.
One thing I prefer to buy at Target is the Fancy Feast cat food for Tab E. Cat, because they have a wider range of flavors for our resident apex predator. The big-name brands aren’t particularly healthy, I’ve found, and even vet’s offices use FF. Except for this past weekend, there wasn’t any:
No Fancy Feast to be found!
And that wasn’t the only food they were out of this time:
Where is all the cat food?
So, I had to get something else in cans, and Tab E. Cat isn’t liking it much.
Tractor Supply is also experiencing similar shortages, as well as our local Winn-Dixie. I’ve bought some of Tractor Supply’s brand of canned cat food, but even that’s kind of scarce, too. I’ve seen comments on Facebook about shortages of cat food all over the US, and it’s particularly concerning for shelters. Fingers crossed that this will soon resolve and it doesn’t spread too far.
The Meat Box
So this past Saturday, my second order from Misfits Market arrived:
It’s here!!
I was a little concerned because the box did not appear to be completely taped shut.
Is it open?
Thankfully, it wasn’t a big deal. I was also concerned because the box didn’t feel cold. This is particularly worrying because I ordered meat in a “cold pack.” But that also was not a big deal. Let me show you why.
Opening it carefully, I saw much the same thing I saw in the previous box:
Looks like the last box
But that’s not the only cold pack.
Insulated just like the last one, too
Once I lifted off the cardboard, I saw why it wasn’t a big deal. Inside the box was a Thermal lined foil pouch:
See?
That’s where all the meat was. Much like a mailing envelope, it was sealed shut with a sticky flap:
Just like a mailer
Inside were more cold packs keeping the meat cold:
More ice packs!
Two go into this envelope:
Like that.
And some of it was still frozen! Once I removed the meat and ice packs, I could see that the package was also insulated:
Everything fits nicely
Now we have more ice packs, which we will keep in the big freezer for the occasional power outages. But you can recycle them:
You can recycle these, sort of, but they might be worth keeping.
Everything arrived in good shape.
The Other Stuff
Of course, I ordered another bag of sugar snap peas.
They’re SO good!
I washed them, dried them, drizzled on a tiny amount of sesame oil,and sprinkled in a tiny bit of salt. Tossed them around and enjoyed them immensely, because that’s the most delicious way to eat them. If you have black sesame seeds, toss in a few with the oil and salt.
I also ordered a bag of those tiny bell peppers, which are sweet and great for snacking.
They’re delicious!
BF, of course, likes neither of these things.
From the Pantry section, I ordered another bag of Xanthan Gum, which was nearly 50% off:
If you’ve baked nonstandard things, you know what this is.
And no, it’s not past its sell-by date, either.
See?
Good to know. I use this in some of my alternative baking projects like the ones in the Babycakes books.
The Meats
OK, so, to have a good round of protein, I got some of BF’s favorites—pork chops:
Just two, and boneless, too.
Bacon ends, cost, $4.99:
These are great to use in recipes, and sometimes when you run out of regular sliced bacon.
Our next stirfry is in the freezer (no, not the dog, that’s sarcasm):
A nice bag of frozen veg, and you’ve got dinner.
This is where the meat comes from:
The company that sells this brand of meat.
Two pounds of grass-fed ground beef, destined for the freezer, but I don’t have a picture of, along with a couple of sirloin steaks:
Not too big.
Read the next section for more on these. This is the entire contents of the box:
This was everything I ordered and received.
This was $67. . .I don’t know if it was a bargain or not, but the website said I saved $27.
The Little Steaks
Now, when we get steaks on occasion, they usually look something like this:
Taken at Target in Hammond on Saturday, March 19, 2022.
But these little grass-fed models are smaller than that:
They’re about the size of cupcakes.
These two steaks were $9.99, which I thought was pretty nice. (They’ve since sold out.) Not exactly Texas-sized, are they? But don’t be fooled.
Originally, I intended to make them for dinner on Saturday evening when the package arrived. However, BF’s sister came to town, so there was no cooking that night. I mentioned them to BF last night. After a couple of jokes, he said, “Why don’t you have the little snack-sized steaks for lunch tomorrow?” Really, the packages aren’t that big, so the steaks can’t be terribly large, right?
Until I cut the packages open, unfurled them, and discovered that six ounces of grass-fed sirloin is a good six-ounce steak:
Not what you thought, eh?
So, I texted that picture to BF and asked if he’d like to have steak and mashed potatoes for dinner. He was quite happy to see that, and said “yes.” I stashed them in a food storage dish and put them back into the fridge.
BF was impressed with the meat we got this time. The rest, not so much, but that’s OK. There’s probably going to be another order soon if I can pin him down in front of the laptop to look and see what’s available.
Order As Much As You Want
I should point out that I ordered two sirloin steaks because that’s what I wanted. Remember, this was the first time ordering meat from Misfits Market. In a future shipment, I can order six, if I want that many (assuming they have some.) Stash four in the freezer and keep two in the fridge for dinner. The pork chops are a package of two, so that’s a dinner for us as well, and I can re-order those if I want.
But I could just as easily order more—or less—than that if I wanted. If BF decided he wanted me to stock the freezer a little more, we could order more of the steak, bacon, pork chops, or any of Misfit Market’s chicken selections. Of course, the same rule applies to the $30 minimum for the cold pack, and a $30 minimum overall for the order. This last order was about $67, and I didn’t have any promo codes.
The shipment is totally customizable for the single person all the way to families. For instance, Neighbor E or The GER might order just enough meat and things for a week, whereas someone with a family of four (or more) would probably order a larger amount for a week of meals. It’s what you want, how much of it you want, and paying for it, just like your local grocery store. But with Misfits Market, you’re buying food in a more direct fashion than grocery shopping while helping the supply chain and cutting down on wasted and discarded food.
I’m guessing they’ve done well during the last couple of years.
We’re talking about another box, and we’ll decide on Tuesday if we want to order again, or skip until next week.
Coming Soon To HeatCageKitchen
Well, actually, I don’t know what’s coming up just yet. But I’m working on these things. I have a couple of topics in the pipeline. But of course, I’m always open to researching and discussing anything you’re interested in, too.
If you’re considering ordering from Misfits Market, you can use my promo code: COOKWME-GK3IAXCZOGR for a discount on your first shipment. Just remember that it’s an auto-ship subscription, and you must manually cancel weekly if you don’t want a box.
Meantime, it’s officially spring, and time for me to quit making and wearing sweaters all the time. But Walmart keeps bringing in these incredible cut bundles that are just the right yardage for sweaters. . .I’ll try.
Enjoy!
Soup. Even the word conjures up warm tasty food that’s perfect in winter. Today I’ve got two soups for you that are easy to make and enjoyable anytime. Neither involves pesto.
Hi again, Dear Readers:
Is it cold where you are? Chances are that answer is “yes” no matter where you are throughout the United States. After all, it is winter for a bit longer. Even though it’s getting closer to spring, we’ve still got some “winter” to go.
In parts of Texas, exploding trees have been keeping people up at night. The trees “explode” when the sap freezes and the trees break from the weight. We may have heard that happen here as well. It’s just like putting something liquid in your freezer and it expands. If there isn’t enough room for the liquid, whatever vessel it’s contained in will crack open. That’s why you don’t put glass in the freezer as a rule, because the glass will break upon expansion.
We’ve been experiencing our own part of the cold snap, and yes, he is still complaining that he hates cold weather. Then it warms up and mosquitoes return for a day or two. But I managed to make him happy recently with a soup recipe for which he gave me a thumbs-up to make again. And I also made a similar soup that he wouldn’t touch, but it’s equally tasty.
New Member Of The Family
I texted Ami Pope a few weeks ago and told her about the remaining Spencer story. She texted back that she had a clear vision of the possum opening up one eye, looking at BF, and saying, “Hey buddy, can you help me out?”
After two posts mentioning our beloved dog, Spencer, I can report that BF has brought in another dog to give the pit bull a new companion. He’s been kind of lonely since we lost Spencer, and he’s been acting like a little puppy dog ever since. The pit bull is now eight years old, and at 85 pounds, is hardly a “puppy.”
But on a recent Saturday, when we had something else going on (keep reading), BF came home from work with a little “surprise.” As I’ve said many times, I don’t like surprises, because they’re frequently not good. BF told me that I had to bring the pit bull inside, having let him out to greet BF. Immediately, I knew it was something to which the dog would object.
Well, he didn’t object, but it was a surprise for the pit bull. Not to mention ME.
Look at that FACE!!
This is Buddy, a cross between a chocolate Labrador and a Catahoula Leopard Hound, also called a “Catahoula Cur.” (A “cur” is actually a mixture of breeds within a breed; it’s a little weird.) This cute little furball has turned the pit bull from an eight-year-old “puppy” into a doting father. They’re not related, of course, but the pit bull instantly became the elder statesman in light of the puppy moving into the house. In these pictures, taken the day of his arrival, he is approximately eight weeks old.
Awww. . . .
BF came up with the name, although we could have gone with “Rufus”, too. Buddy goes between hyperactivity and near-comatose. He’s got Spencer’s metronome tail and occasionally vocalizes like Spencer, too. He’s learning to bark, but he does whine and also chirps. (Did we get a monkey?) But of course, he’s not Spencer, and he’s got ice-blue eyes like a full-blooded Catahoula whatever or a Siberian Husky. At this writing, it’s been a month, and he’s now 12 weeks old.
Tab E. Cat, the resident apex predator, is not happy. He has expressed his extreme displeasure multiple times with hissing and swatting at both dogs, primarily at Buddy. Of course, this cute little puppy will, within a year or so, be as big as, if not bigger than the pit bull, who would like to cancel his trial subscription to fatherhood. But it’s getting better, a little at a time.
Naturally, I have nothing *else* to do all day long but deal with an untrained puppy. I gave him a unique nickname: “Broccoli Stir-fry.” But that’s just when I get mad at him. Titan, the pit bull, is busy all day teaching him how to dog. But it’s obvious he needs a break from fatherhood.
New Appliances
Well, say goodbye to our 1970’s avocado green stove.
That’s right, BF bought us some new kitchen appliances. They were delivered hours before he came home from work with that rodent, I mean, Buddy the new puppy.
BF sold something out of his shop and decided it was finally time to upgrade the ancient but functional appliances.
No kidding, we had an avocado green stove, as you’ve seen in previous pictures.
It served us well.
The stove and the old fridge/freezer with the non-working water fountain and ice maker have been removed and carted away. In their place are sleek new stainless-steel exterior appliances that leave a little more room in the kitchen, are energy efficient, and work great.
Isn’t it gorgeous?
We’ve been talking about doing this for some time, but it always seems to get put off. Well, this time, BF said “I’m doing this,” and he did.
Equally attractive. Notice the indignant cat at the far right in the background, waiting to be fed again.
Availability
I have seen posts on Facebook from people in other places that have had considerable trouble getting the appliances they want. In some cases, the appliances are on backorder, or simply not available anywhere. We just purchased what was in stock at Lowe’s, which may or may not have been the absolute newest models. Lowes had them, BF bought them, and they delivered them two days later.
A closer look at the entire thing.
It took some time to get everything swapped out and get the older appliances removed from the house. We cleaned the floor behind both appliances before the new ones were added, and they were expertly installed by none other than BF himself.
A Fancier Stove And Refrigerator
One thing I enjoy teasing BF about is his slightly Luddite nature. It’s just funny to watch him when he is presented with something new, and he doesn’t quite know what to do with it. It’s just nothing that’s ever crossed his path.
I was perfectly happy with the coil-type burners. I would not have minded if he bought a new stove with the same type of cooktop. Surprisingly, this time, BF went in for something much more modern, complete with ceramic cooktops and a digital readout.
Every inch is fully utilized, and it includes a place to keep something warm. Neat!
This light reminds you that the stove is still hot, even if it’s turned off. Pay attention!
That “quick boil” burner really does heat up fast.
Don’t touch it!! These burners can get up to 1300 degrees.
This is what happens when you turn one on under a pot.
The refrigerator is at once both simplicity and complexity in one place. In other words, it’s very modern, very sleek, very well designed, with a lot more interior real estate than the other one had.
LOTS of room, even though it looks a little smaller
The door shelves in this new refrigerator are much bigger, hold much more, and can accommodate a gallon of milk. The freezer does not have an ice maker because there is no waterline in that spot. That’s OK, we have plenty of ice cube trays.
Get a load of the size of this butter garage:
Plenty of room for whatever butter dish you have
I’m supposed to be making BF a Barefoot Contessa Apple Crostata soon because we were recently gifted some apples. Everything is ready for me to start baking. . .soon.
The one downside is that now that we have a refrigerator with clear shelves and drawers, BF can see everything. This includes the stuff that I put towards the back of the produce drawer where, hopefully, he’ll look past them. You know, the sun-dried tomatoes, Asian fish sauce, coconut aminos, and the anchovy fillets and paste. I’ve used anchovy paste a few times in stuff I’ve made for him. But for heaven’s sake, don’t tell him about it or he’ll lose his mind as he did with the Frozen Hot Chocolate.
Maybe I should try putting it in the drawer at the very bottom of the fridge. It’s impossible to see into it when you open the door.
Oh, well. Let’s make some soup!
Broccoli Cheddar Cheese Soup
It’s keto, It’s easy, and it tastes great. Even BF said so. If you’re a fan of broccoli cheese soup, this one’s for you. If you stop off at the grocery store on the way home, you can have a delicious hot soup for dinner in less than an hour. And if you care, it’s also vegetarian and gluten-free. Not that BF cares in the least.
This is one more recipe from Emilie Bailey’s Vegetarian Keto in 30 Minutes on page 66. It wasn’t included in the original post because I made it after I wrote and published that blog post. It’s easy and perfect for lunch or dinner on a cold day.
The Setup (I grated the 3 cups of Colby Cheese ahead of time; the recipe calls for Colby Jack.)
You can use a pound of either fresh or frozen broccoli in this recipe, but since this was the first time making it, I used fresh. Prep out your ingredients:
So much easier to do this first.
So start out by melting the butter in a pot:
Like this–don’t brown or burn it.
Then add your celery and onion:
Just like that.
Saute until they get tender, then add garlic and paprika:
Drop it right in
Cook for just one more minute, then add in the broccoli:
Cut broccoli came in handy here.
Then 3.5 cups of vegetable broth or stock:
Easier when you measure ahead of time!
Of course, this is vegetable stock since it’s vegetarian, but if you wanted to use chicken stock (and you don’t care about vegetarian) I’m sure that would work too.
Here’s where this recipe is a bit different. Once the broccoli is cooked fork-tender, four to five minutes, remove half of the broccoli and set it aside.
There’s a good reason for this.
Next up, add into the pot 3/4 cup of heavy cream and four ounces of regular (full-fat) cream cheese at room temp. Leave the cream cheese out for a while before you plan to cook this, just like for cheesecake (but not two days like I do.) I normally buy the two-pack of 8-ounce bricks at Walmart, but some places sell smaller packages of four ounces.
Cream
And cream cheese
It’s going to take a few minutes for the cream cheese to melt:
Whisk this around until it’s nice and melted
Finishing Touch
After a short while, the cream cheese becomes fully melted
Almost there, so keep stirring
Emilie recommends an immersion blender to better chop some of the broccoli and smooth out the consistency:
Do this carefully, of course.
I had to move the pot near an outlet for the blender, or use an extension cord across the kitchen.
You can do this in a standard blender, BUT–like Pea & Pesto Soup, you must be extremely careful. Remove the little inset in the top, cover with a heavy dish towel, and blend cautiously.
Ready for soup? Add the shredded cheese a handful at a time (3 cups of Colby, which I shredded by hand):
Stir in between handfuls to melt it
I prefer not to buy pre-shredded cheese because of the powdery ingredients added to keep it from clumping. It’s a bit of a pain, but the anti-clumping additives can also prevent the cheese from melting properly.
Once it’s incorporated (and melted), add the reserved broccoli back into the soup pot:
Almost there
If you prefer, you can blend all of the broccoli instead of just half of it. We liked it this way, but there’s nothing wrong with all-blended broccoli either.
An easy and delicious version of Broccoli Cheddar Soup.
Two thumbs up! BF really enjoyed it, so we have yet another “modern” dish to add to our dinner rotation. It’s tasty, cheesy, filling, and perfect for a cool or cold evening.
Creamed Cauliflower Soup
Similar to the broccoli cheese soup, I found this one in a book called Keto For Vegetarians by Lisa Danielson. It’s got a delicious-looking egg dish on the cover and a wide range of vegetarian food similar to Emilie’s. It was one of the many books I received as a gracious gift from Callisto Press while I was on their book reviewer list.
This is the book, if you’re interested.
I just happened to be flipping through this book one day, looking around and found this delicious soup on page 69. I told BF that I wanted to make some. Of course, the first thing he did was turn up his nose and make retching noises. I ignored him.
Similar to the prior recipe, it has butter, cream, and shredded cheese, so how could it be bad? It’s not like you can actually taste the cauliflower for what it is. But BF, being himself, just completely rejected it out of hand. So, the cauliflower soup is all mine whenever I decide to make some.
It’s a simple recipe, and you can make it either on the stovetop or in the Instant Pot. I tried the Instant Pot version first. The second time, when I took these pictures, I made it top of the stove and used frozen cauliflower. I’d opened a bag of florets by mistake.
The author also has a recipe for Slow Cooker Broccoli Cheese Soup on page 67 that also includes Greek yogurt cream cheese. Don’t ask me where I would find that around here.
So this is what you need to make this recipe:
The Setup
There is no cream cheese in this recipe. Instead of Colby-Jack, this one calls for sharp cheddar. I’m a fan of the mild cheddar, but I bought extra-sharp here. Know what? It’s pretty good, so I suggest going with what works.
The recipe starts out the same, melt two tablespoons of butter over medium heat:
The recipe calls for grass-fed butter, but this is just standard unsalted stuff.
Once melted, add the onion and garlic:
Then saute for about three minutes or so:
Just until they start to soften
Now add in the cauliflower:
I let it thaw for a few before I started.
Saute for a few minutes:
Since it was frozen, not fresh, I cooked it a little longer
Add in the veggie broth and a bay leaf:
See why measuring first helps?
Cover and cook for 20 minutes:
Won’t be long now!
After 20 minutes, remove it from the heat. Obviously, I forgot to turn off the heat. Add in the cream:
And stir well
Now the cheese:
This is only one cup, not three.
Don’t forget the salt and pepper:
The finishing touch
Again, stir well. And serve!
Ready for soup?
This recipe makes four servings, and I had it for a few days afterward:
Lunch! Or something to go with it.
Really easy, really tasty, and great to make when it’s cold.
Delicious and keto
One thing I didn’t take a picture of is using a wooden tool to cut the cauliflower into smaller pieces after cooking because they were big out of the bag.
No, BF refused, even though it smelled delicious. That’s just how he rolls, even in an emergency. Fortunately, we’re not having one right now, just a difference of opinion.
This recipe also has instructions for using the Instant Pot, but it wasn’t really much faster than the stovetop. I think both could work well with the IP, which is something to consider if you have a power outage and need to use a generator. We’re experienced with camp stove cooking now, so we could certainly make both soups either way.
Addendum: New Pinch Bowls
I’ve mentioned mise en place more than once in this humble little blog. I’m a huge fan of prepping out the ingredients before you start cooking, which isn’t what I saw growing up. But the little pinch bowls I’ve had for many years have either been broken or disappeared. Seriously, the stainless steel ones from IKEA have gone into the Vortex, and the glass ones broke over time. I have one of each left, and I’ve not found them on IKEA’s website.
But I found some new ones! They’re unbreakable and resilient SILICONE.
Aren’t they cute?
I went looking for more but didn’t check Amazon as I should have. I mentioned it to BF one day and was considering ordering them from Cost Plus World Market. Lo and behold, we had to head to Baton Rouge one day, which means a few shopping stops when we’re done at the machine shop.
BF gets reluctantly introduced into places he would not have visited if I weren’t around. Cost Plus is one of them, where we get his new favorite cookie, Jammie Dodgers. This particular day in December, there were none of his favorite cookies, but we did manage to stock up on some things we like.
On the way out, BF saw these in a display near the checkout counter. Four in a package for $3.99. I grabbed two. They work wonderfully, fit in the dishwasher cutlery tray (just squish them a bit), and are perfect for measuring out your ingredients before you start. I’ve found that once you start doing that, the cooking process goes quickly. It’s almost like what you see on cooking shows.
Two packages of these will keep you cooking forever. Online, they now sell for $4.99, and Amazon has a range of different types and brands at different price points.
Until Next Time
I’ve posted printable PDF copies of both these recipes here on the Recipes Page. Scroll down to the bottom of the page to find them. One day, I’ll try to organize them a little more. Just click on the hyperlink and it will come up, ready to use or print. I’ve even added a new “logo” that I made on Canva recently.
You might see more of this in the coming months.
I might do a refresh of the WordPress theme, and this may figure into the redesign/rebrand. If I do it.
Even without snow and sub-freezing, t’s been very cold this winter. There’s no better time to make soup. Make it in your Instant Pot, CrockPot, some other appliance, or just on your stovetop. Spring is a few weeks away, so now’s the time to enjoy some soup before warmer weather arrives.
Happy Dining!
Vegetarian and keto are two words many people believe are incompatible. Emilie Bailey, a/k/a “The Texas Granola Girl,” is here to show you that they can work together.
Hi, Again, Dear Readers:
Well, we’re a couple of weeks into 2022. Have you forgotten your resolutions already? Not me! I haven’t made any. After the last two years, who’s doing that, anyway?
Mother Nature’s bipolar weather patterns are literally having us all use our heaters at night and air conditioners during the day and then swap in a couple of days. This week we may be looking at snow in our area, and north Houston will not be spared that winter treat. (The prospect of snow does not make BF very happy.)
New Readers
I discovered recently that I have two new readers. Welcome! This humble little blog is nine years old and contains information about food, cooking, foodie trends, some health and wellness, and the occasional contrarian opinion. Also included are anecdotes and sometimes extra information that may or may not be useful, depending on your perspective. New trends (i.e., the Instant Pot and the Air Fryer) are highlighted as well as updates and features from other bloggers who write more than I do. Stick around, you might find something you like. Check out my recipe page, which I need to update soon.
So let’s jump right into 2022!
The Post-Holiday Reset
The rich food of the holidays is over, and it’s time to get back to eating healthier. Hobby Lobby had this, and, well:
I couldn’t resist.
Yes, died and went to heaven. It’s fantastic with corn chips. Until I got halfway through the jar and read the ingredients. First up: sugar. I was heartbroken, but it didn’t stop me. I did buy one more, and that was the end of the dip.
Plus, I gave in to the Cranberry Bliss Bar, despite the large price increase since my first in about 2007:
I’ve never forgotten these since my first
BF was not interested in this Starbucks holiday standard, and I can’t even get him interested in trying a little bit. But copycat recipes abound, so I could conceivably make some any time of year, such as the upcoming Valentine’s Day.
But today, it’s time to re-set and get back to eating healthier. I fell off the wagon a few times, but not for the entire six weeks.
Getting A Move On
I’m exercising when I can, and bought this “resolution” back in June:
The Sunny Health And Fitness Row & Ride (picture from Amazon)
The mail lady was not happy about delivering the 25-pound package. (It does require some assembly, which BF cheerfully handled because he’s a guy.) She remembers when BF shipped home boxes of tools and things before he returned from Iraq.
If you consider buying the Row ‘N Ride, know that it has a strict 220-pound weight limit. That’s OK for me, BF, Miss Alice, and Aunt Ruth. But not for one of BF’s car-guy friends, who has himself gone keto and lost a considerable amount of weight. The man is also well over six feet and over that weight limit, so I had to stop him from hopping on my machine. The company makes a Pro model with a weight limit of 300 pounds, which would be more suited for him.
Sunny Health & Fitness has a wide range of home health equipment, from small things like ab wheels and yoga mats to elliptical bicycles, rowing machines, and the Row & Ride. The company also has a YouTube channel that’s free. They frequently post content including workout videos on Instagram and Facebook. Many of their videos don’t require exercise equipment, such as body weight routines and even yoga.
For some folks, the New Year “diet” means going to or back to keto, low carb, paleo, low-fat, or whatever way of eating you prefer. Others may be considering the non-carnivore route. And for that, I’ve got your back.
Going Vegetarian?
I know, I know–the word “vegetarian” has you turned off already. Right now, I can hear you turning your nose up. (Except you, Miss Alice.) Well, today, I’m going to change that.
Tasty and fast!
Emilie Bailey’s newest book is all about vegetarian food that’s also keto-friendly. Vegetarian Keto In 30 Minutes has some wonderful recipes that both vegetarians and non-veg people alike can enjoy. Yes, even maybe BF. But we’re not converting, just eating some tasty and different recipes.
In the intro, Emilie explains that the recipes are quick, and don’t require any ingredients that are hard to get, even here, no complicated cooking methods, nor any expensive kitchen stuff. That’s appealing even to non-vegetarians like myself.
Vegetarian Keto
“Yes, but, Amy, isn’t keto all about eating lots of organic meat and dairy?” No, it isn’t, actually. Keto, as I’ve said previously, is pretty much “Low Carb 2.0.” There are macros, but not really calorie counting. The thing is, you can’t over-eat fat without upsetting or hurting your stomach. Real fats make you stop at some point, whereas you can overeat carbs all day long.
If you’ve ever polished off a bag of chips and salsa, you know what I’m talking about. Don’t get me started on chips and salsa in a Mexican restaurant. If you’re in Texas, you know very well what that means.
Emilie’s book takes keto into the vegetarian genre of cooking, because she enjoys vegetables, and had plenty of recipes to focus just on this type. When most people hear the word “vegetarian,” the words that come to mind tend to be things like “bean sprouts,” “wheatgrass” and “soybean ‘meat.'” I’m happy to tell you this is not the case in Emilie’s book. The recipes aren’t difficult, either, and there’s something for nearly everyone here.
The short review: good food to be had here, and you don’t have to be vegetarian to enjoy them. Honest.
Types Of Vegetarians
If you’re not completely familiar with the concept, there are a few “flavors” of the non-meat genre:
- Vegetarians, who just don’t eat meat
- Pescatarians, who are vegetarians but also eat fish
- Lacto-vegetarians, who consume dairy but no eggs
- Ovo-vegetarians, who consume eggs but no dairy
- Lacto-ovo vegetarians, who consume both dairy and eggs
- Flexitarians, who generally don’t eat meat but do once in a while or alternate between veg and carnivore
- Vegans, who only consume plant-based foods, including plant milk and products like almond, soy, oat, rice, and others
- Raw vegans, who eat plant-based food that’s uncooked, or “unprocessed plant foods that have not been heated above 115 degrees Fahrenheit.” (I’ll pass–I still like sweet potato fries, thanks.)
Emilie’s book focuses on lacto-ovo recipes. There are multiple egg-based recipes in the book, one of which I’ll show you.
Why Go Vegetarian?
Everyone has a different reason for going veg. You can ask five people and you’ll get five completely different and diverse answers.
Miss Alice accidentally became vegetarian, no kidding. During Hurricane Harvey in 2017, she and her daughter were running low on things, so she just ate rice and veg and gave her daughter the protein. Discovering she liked being vegetarian, and it worked for her, Miss Alice kept up with it. Because she included fish, that actually made her a pescatarian.
Many people have a specific idea of what the word means. Walk into nearly any American grocery store, and you’ll see offerings like these:
Chorizo made of soy.
I can’t say I know any Hispanic folk who would welcome that in their tamales. Or any gringos, for that matter. But there is a market, and our local Walmart carries it. I pass it up the same way I did in Texas. But there are people who buy these products, just not me.
I have tried being vegetarian a few times, I really did. Gave up quickly because was always so hungry. Well, I didn’t have a book like this. As with many things, It’s a matter of finding what works best for you and sticking with it.
So let’s try out a few of these recipes and see what’s good.
Versatile Sandwich Round, Page 31
Do you like a good English Muffin? Here you go.
Emilie says that bread is one of the first things people miss when they go to keto. She’s right–no sandwiches, which is a shame unless you have a substitute. Well, thanks to Emilie, you can make anything from an eggy breakfast sandwich to avocado toast anytime. Pretty much anything you want to put between two slices of bread will work on this little sandwich round, even bacon, egg, and cheese.
Easy and fast to make
You’ll need a little ramekin dish that’s safe to use in the microwave and just a few ingredients.
The setup
Mix up everything in the little bowl:
First the egg (I know, my hands look awful)
Almond flour:
And the rest, then mix well:
Then microwave for 90 seconds on high, or a few seconds longer as needed.
I don’t have a picture of it cooking, but this is what comes out:
See? A little English Muffin!
Flip it out onto a plate, carefully, because it is quite hot:
That’s the bottom
To make a sandwich, cut it in half lengthwise with a serrated knife:
Ready for sandwich making
You’re probably wondering what I did next. Well, it would have been avocado toast if I’d bothered to toast the round at this point. But I didn’t. I just mashed up a ripe one:
Just a little olive oil and salt to make a nice paste.
Then spread it liberally onto the halved rounds:
Like this! (The seed is saved for planting later because they do sprout.)
I didn’t bother showing this to BF, because I knew what would happen. Well, he came inside just after I finished it. He took one look at this and said, “oh, look, the cat threw up on your plate.” Thanks, Honey, I really appreciate that. Wait until you discover what *you’re* having for dinner. (Hint: it’s whatever YOU make.)
This little eggy thing is about the size of a standard English muffin. It’s useful for any manner of sandwiches you like, veg or non-veg. And if you’re missing bread at dinnertime, this is a great option, too. Cut it in half, or cut it as I did, then cut it again into quarters from the top, so you have four half-moons. Next time I’ll try to toast it too.
A few years ago I thought that Hamilton Beach’s amazing little Breakfast Sandwich Maker was the most wonderful thing ever. It makes breakfast sandwiches in five minutes or so, and you don’t have to leave your house! No drive-through window nonsense, either. Made correctly, you could use the Versatile Bread Round to make yourself a keto–and even non-vegetarian–breakfast quickly.
Emilie also offers a sweet version, but I haven’t tried it yet.
Turmeric & Avocado Egg Salad, Page 87
Ok, I’m going to issue a warning right up front: this dish is delicious, but it has a very strong tart taste. Like I wouldn’t even try it with BF. I’m not saying it’s bad, because it isn’t–this is a flavorful recipe. But the next time I may cut the lime and capers in half because I couldn’t eat it too fast. It opened up my sinuses, too. It’s that strong.
It’s a different take on egg salad.
The Setup:
Except I think I forgot cilantro, which can be hard to find here sometimes.
Although Emilie tells you how to boil eggs, you know what I used:
And why not? Because you can plug it into the generator, too.
Once they were ready, I got started scooping out the avocado:
I could eat this with a pinch of sea salt, and often have.
Mash it up in a bowl:
A good, soft avocado is easy, just like mashing a ripe banana.
Now add in the rest:
Lime zest
Then the juice of the lime:
Love this squeezer tool, but I will be replacing it soon.
I made this mayo myself from an original Suzanne Somers recipe in her first cookbook.
Then the capers:
These are VERY strongly flavored–so it’s a no for BF.
Drop them in with the minced up onion:
Drop that right in
Then the turmeric
For flavor and color
Salt:
Then Pepper:
That’s everything.
Then take care of the eggs and add them in:
I’ve broken that egg slicer and have had to replace it.
Stir it all up:
Make sure it’s all mixed well.
Tah-dah!
There it is.
This recipe actually made two servings:
One for today, one for tomorrow, none for BF.
But I haven’t made this pucker-your-lips recipe since! For someone who is totally vegetarian, though, it might be OK. I’ve read that vegetarians have a higher tolerance for spicier foods, and this definitely fits that bill.
Open-Faced Pizza Omelette, Page 60
Who among us has never had leftover pizza for breakfast? Well, OK, maybe you, Aunt Kathy, but even you can love this one.
Yes, Dear Readers, I actually have had pizza for breakfast. Twelve years ago, in the middle of June, while I was working for Boeing, I got really, really sick with some kind of bug that was going around–fever, chills, coughing, the whole horrible bit. I was told by coworkers and colleagues that it was “something the Shuttle people brought back from Russia,” and I was one of the last people who became ill. Camped out on the futon, I watched a lot of TV under a wool blanket with two big, hairy cats (weight total: 40 pounds) on top. In June, of course. I didn’t want to make anyone else ill.
For about two weeks, I had pizza delivered a couple of times, because I was just too sick to cook for myself. It was also when I discovered Pea & Pesto Soup. I started making the delicious soup after I quickly got sick of delivered pizza and Taco Cabana takeout. I’d been growing basil, so the pesto took a few minutes of prep.
Fast-forward twelve years, and now pizza for breakfast is a) keto, b) vegetarian, c) easy, and d) tasty. And, really, you can have it anytime you want a delicious pizza thing. What kind of crust, you ask? Eggs!
Keto Pizza
So, this dish isn’t too far away from a normal omelet. Somehow I didn’t get a shot of the ingredients, but this is the recipe with the list:
Pretty standard stuff
And because I made my own pizza sauce:
Easy to make and tastes fantastic.
It really did taste like a well-made pizza. I’ve used this sauce on Caulipower pizza crusts, and it works great.
First, make the base by melting the butter over medium low heat.
Doesn’t take but a minute
In case you’re wondering why there’s salt in there, I’ll explain. Emilie’s recipes call for salted butter, which I never have in the fridge. So I toss in a touch of kosher salt to hopefully make up for it.
And, this little cast-iron pan is just the right size. Bought two of these as well as two small covered cast-iron cocottes at Bed Bath and Beyond a couple of years ago, thinking I could make a quick dinner with them in the countertop oven. Well, I’ve used them, just not as much as I thought.
Meantime, mix up the two eggs, a tablespoon of Parmesan cheese, a quarter-teaspoon of Italian seasoning, pepper, and salt.
For this purpose, the mixing cup works better.
Pour this egg mixture into the little pan:
Now do you see why the mixing cup works for this?
Let it cook (no stirring) for a couple of minutes:
That small pan is just right!
Cover it and let it cook another 3 or 4 minutes:
Lucky me, I have this old Cranberry Corning lid that sort of fits.
Once it’s cooked, take the cover off and add the pizza (or marinara) sauce, other toppings, and of course, the cheese:
Right on top–a quarter cup of mozzarella cheese, and the second tablespoon of Parm.
Cook on the stove for another minute. Next, turn on the broiler, which in this case is in the countertop oven, and put the pan on the bottom rack:
Almost ready!
Shut the door for a minute or two:
Breakfast is ready!
Your Pizza Omelet is ready. And what’s better for a delicious lunch or even dinner than a dessert from Emilie’s first book, some Blackberry Cobbler?
It doesn’t get any better–or keto–than this!
BF would not touch it, despite his enjoyment of bacon or sausage and eggs for breakfast and pizza when he wants to eat his way. Well, I enjoyed it, anyway. And for the record, he does like the keto blackberry cobbler, too.
Dark Chocolate-Macadamia Clusters, page 126
What would any cookbook be without dessert? Again, Emilie doesn’t disappoint with a chapter called Sweets & Treats, including 11 dessert recipes. One even has grilled peaches!
For me, though, I wanted chocolate.
Not too many ingredients, either
True to her word, Emilie’s ingredient list isn’t difficult to acquire.
The Setup
For most recipes, I am generally limited by what I can find at Walmart and Winn-Dixie. I only get to Rouses occasionally, so when I want to get something I can’t find locally, I buy extra and stash it in the pantry or freezer. Fortunately, I could get everything at Walmart.
Lucky for us, sugar-free chocolate chips are available here, and I’ve been buying them ever since. Walmart carries other varieties, like this newcomer to the candy game.
More sugar-free chocolate.
Unfortunately, I tried some of these and didn’t care for them. Well, they were clearance-marked pumpkin spice, but I wasn’t impressed. So I’ve passed on these for the Hershey’s, and because the Hershey’s bag is bigger.
Melt 1.5 cups in the microwave:
Just like that, but keep an eye on it.
Stop it and stir every 20 seconds. It should take 1 minute, 20 seconds to complete, but stir it until it’s completely melted and mixed with the oil. Then add in the half-teaspoon of vanilla.
All nice and smooth.
Add in 1.5 cups of roasted and salted macadamia nuts:
I was very surprised to find these locally.
Drop them right in and mix:
Maybe I should have chopped them a little first
Once they’re all coated in chocolate, start dropping them onto a baking sheet lined with parchment paper.
Almost there
Until you’ve finished:
YUM!!
At this point, you’re supposed to sprinkle a touch of flaked sea salt on top of each one. Of course, I forgot. And I have a nearly-full box of Maldon’s Sea Salt, too.
Now stash them in the fridge for 15 to 20 minutes, and they’re ready to eat:
Dessert!
The other mistake is not realizing that these macadamia nuts were raw. I should have put them into the little oven for a few minutes and then maybe salted them. I don’t normally keep macadamia nuts around, and because I didn’t care for these, I’m inclined to avoid them. On the other hand, I might check Winn-Dixie or Rouse’s to see if they have them roasted, then try this recipe again. Because, chocolate.
Store these in the fridge in an airtight container, nibble at will. Just not all at once.
Frozen Hot Chocolate, Page 129
This was actually the first recipe I tried in the book. There’s a reason for that. Besides, it was hot out, and it was just after Hurricane Ida, in the days after we had power restored.
A few weeks prior at Rouses, I saw a can of coconut milk. I bought it, because I keep seeing it in recipes but can’t remember which one. Well, darn it, that can came home with us, and I soon found a use for it.
Don’t be intimidated by the ingredient list.
I keep almond milk around for several reasons, including running out of milk for coffee. Intrigued by the name, I grabbed my little blender.
I like having one around for small jobs, smoothie or not.
I won’t question Emilie’s naming convention, but technically it’s not “hot chocolate.” It is, however, a pretty tasty concoction. More like a dairy-free chocolate shake. Who wouldn’t like that?
I’ll admit the ingredients are not what you’d think of in a standard chocolate shake:
The Setup
Note: after I took this picture, swapped out the Mexican vanilla for a different one that was actually sugar-free.
This kind, I’ve bought since I lived in Houston.
You’re probably thinking, “Amy, why is there an avocado there?” Sometimes there are ingredients in my blog pictures that are for another recipe, or just happen to be caught on camera. But this time, it is part of the recipe. Now you’re thinking, “enough with the avocado!” They’re not in *every* recipe, I promise.
I also made it when BF wasn’t around, and he only saw the finished product.
So you add the ingredients into the little blender:
Including THAT:
Yes, the magic ingredient is a tablespoon of avocado
Blend it well:
Pulsing rather than holding the button works best
I know you see the little green bits at the top. Just scrape down the sides with a spatula and keep blending. Then add your ice cubes:
Makes it nice and cold, perfect on a hot day
Blitz again, and it’s ready:
Delicious!
It does taste a bit different, and the coconut milk is subtle but present.
I did ask BF to try it in a sweet tone of voice. I cornered him on the sofa, where he was looking at yet another Big Foot video on YouTube, and asked him to PLLEEEEZZZE try a little sip. Reluctantly (and with a funny look on his face), he took the tiniest of sips. “It’s missing something,” he declared. And he felt like it wasn’t sweet enough.
I’ll agree, I felt like it needed to be a bit sweeter, but that’s OK, too:
The secret weapon!
It wasn’t until the next day that I informed him it contained a tablespoon of avocado. You actually can’t taste the avocado, even if you know it’s there. Mostly, I think, it’s for adding viscosity and healthy fat. Then he made a face and pretended to get upset at me. But that’s all in the fun of helping him try new things.
Occasionally, he likes something that he thinks he won’t (especially if I don’t tell him what’s in it.) For a recipe that works, I write in the cookbook, Winner! Make Again! That’s legally gathered evidence of his approval for future repeats, just in case.
There Is Tofu
Yes, there are several recipes for both tofu and turnips here, but not many. I’m allergic to raw soy, so I’m quick to avoid it. I’m sure they’re delicious in their own way–and I could make them with substitute ingredients, like meat. In fact, I might actually do that one day.
For instance: page 120’s Tofu-Stuffed Peppers With Feta could be converted by swapping out the 14-ounce package of extra firm tofu with, say, a pound of ground chicken or turkey. The two peppers are cut in half and laid on the side, used to hold the filling. Mix and bake as you would for the tofu, 25 minutes.
On page 84 is a Mushroom-Tofu Lettuce Wrap with Peanut Sauce, which might also be good with ground turkey or chicken in place of the tofu. The peanut sauce with soy/tamari, rice wine vinegar, sriracha, fresh ginger, and peanut butter sounds interesting. Wrapped in lettuce with some grilled chicken strips might be a nice summer lunch, too.
Think about it: in the same way one would use tofu in place of meat in a dish, the opposite is also true. So there’s no saying I won’t try a tofu-based recipe by swapping out the tofu. I just won’t make them when BF is home.
About Organic
Also found when buying ingredients for the Chocolate Macadamia Clusters were two items not normally found in Walmart:
Can you believe it?
The peanut butter is organic, but the almond butter isn’t. And the almond butter has no salt or sugar, which is unusual for anything you find at Walmart.
When you think “organic,” chances are the first thing you think of is “Whole Foods.” You’d be right–both Whole Foods and Trader Joe’s have a variety of organic foods, as does HEB and its upscale Central Market. In fact, on our last trip to TJ’s in December, we found some organic hot chocolate (in packets) for BF to enjoy. Whole Foods also has some organic hot chocolate in a can, with 22 grams of sugar in every serving. So understand that “organic” doesn’t always equate to healthy.
What It Means
Calling a product “organic” is more than just a name. The USDA has specific guidelines for the production of organic food, so it’s not just a term like “natural” or “healthy.” There is also a certification process that food producers must follow in order to have the seal on their labels.
I prefer to buy organic whenever I can, but I don’t do it all the time. For one thing, organic is more expensive because of the more intensive farming and processing practices involved, including the certification. Another is that not everything organic is necessarily better. Strawberries, yes, but bananas, not so much since you peel them to eat them (unless they’re marked down to sell fast–then you buy them and make banana bread!)
The FDA has a series of blogs called Organic 101:
- Part One discusses what’s not allowed in organic farming
- Part Two discusses substances that are and are not allowed inorganic farming
- Part Three explains what the organic label means
Of course, no matter what, reading labels is essential for eating as healthy as you can.
Good Food No Matter Your Persuasion
Despite the “hippie” or “millennial” image that many people have of vegetarians, people from many walks of live became vegetarians for whatever reason. Miss Alice’s reason was practical and not as much of a choice as a decision, if that makes any sense. (As of late, she’s fallen back on the carnivore wagon, but she’s healing from injuries, too.) Others make a conscious choice to avoid animal products, or just find avoiding meat less expensive. Again, everyone has a unique reason for going vegetarian.
For those of us who stay on the carnivore bandwagon, Emilie’s vegetarian keto book offers a range of recipes we might not think of otherwise. I see it as a supplement to her last two great keto books. It’s also an expansion of delicious keto recipes that I can enjoy and have in my pocket if someone drops by and says, “oh, I’m a vegetarian.” Mind you, the likelihood of that happening here in the middle of rural Louisiana is a bit low, but I like to be somewhat prepared for the remote possibility.
Another good reason to have this book: you’re out of meat, or you’re tired of the same old thing. Isn’t that reason enough?
Many thanks to Emilie and her publisher for sending me a copy and letting me preview the book, too.
Until Next Time
If you’re going keto, thinking about going vegetarian, or just want some new and different tasty dishes, Vegetarian Keto In 30 Minutes has 90 recipes that will keep you in tasty, healthy food that’s fast and easy to prepare all year long.
In the next blog, I have a non-keto, non-vegetarian recipe that involves one of Emilie’s occasional sponsors. However delicious, mine will not be a sponsored post.
Happy Dining!
Los Primos is the little Mexican grocery store in Hammond. Let me take you to our local “little Mexico.”
Hello, again, Dear Readers:
OK–have you tried the Salsa Macha yet? I’ve emptied that big jar, and am down to the two small jars. Need to make a trip to Winn-Dixie for more peanuts, and soon, back to Hammond for more dried chipotle chili peppers.
I’ve used it on a few things and even eaten a small spoonful at a time. The warm, smoky flavor is amazing. What I’ve used it for the most has been. . .egg salad. No kidding. Slice or chop three hard-boiled eggs, and add them into a small bowl. In a separate small bowl (custard cups are good for this), mix about three parts of regular mayonnaise with one part Salsa Macha. Mix well, then mix in with the chopped eggs. Mix well and enjoy. That is fabulous. Unfortunately, I didn’t formally measure anything.
Oh, and BF finally did try it after I basically cornered him and twisted his arm (not physically.) I put about one-eighth of a teaspoon on a saltine cracker and asked him for his opinion. He’s always leery of anything with any kind of peppers in it, including sweet bell peppers. Peppers and tomatoes give him a bout of heartburn, especially at night. But I wasn’t asking him to eat a large amount, just a little taste. This shouldn’t give him heartburn, but he was adamant. He ate half of what was on the cracker and said it was “Ok, but I don’t want it again.” That was all I was asking for. So, more for me, and he gets heartburn from seemingly everything.
I’ve also started back working on my new copywriting website, which has been sitting idle for a while. Banana Rat is also doing a bit to help me with it, mostly the back-end stuff on WordPress.
Piggybacking on last week’s post, I want to tell you about an accidental discovery and a big surprise. Of course, BF never thought to tell me this place even existed.
Hammond, Louisiana
The Casa de Rurale is a half-hour away from this sort of metropolitan city. It’s a little more than an hour north of New Orleans, and home to many “bigger city” amenities like Starbucks and Target. (It’s the closest of both to us.) If we can’t find it in either Walmart, Winn-Dixie, or Tractor Supply, chances are it’s on the list for the next trip to Hammond. We’ll visit Target, Rouse’s, Hobby Lobby, or a bigger Winn-Dixie while we’re there.
Hammond is also home to Southeastern Louisiana University, one of the top three universities in Louisiana, and also one of the fastest-growing. What does Southeastern have? College students from all over the US. So naturally, there’s Target, Starbucks, and other businesses they’ll know from home. It’s why there is a Trader Joe’s right outside LSU in Baton Rouge. You’ll nearly always see college students in there as well as local folks (and people like me who just love it but don’t live close by.)
When we go to Hammond for a shopping and foraging excursion, BF just smiles and gives me that same look when he looked into the very full pantry after I moved into his house. It’s the smile and the look that says, “Yes, dear, whatever you say.”
And it was on this day that we went to Baton Rouge, first to say goodbye to Alvin Calhoun. As we made our way back, he wanted to stop in Hammond–“it’s a surprise,” he said. I don’t normally like surprises–y’all know I’ve had way too many to think it’s going to be good. Thankfully, this one was different.
The Chinese Lunch Place
On the way home, BF decides we’ll be stopping for lunch at this little Chinese takeaway in a strip mall on Morrison Blvd. Before we get there, he just keeps telling me it’s a great little surprise.
Oh, boy, he wasn’t kidding.
Walking through the car park, hand in hand, I look over to my right and I see it:
How have I never seen this place before???
Could it be? A real Hispanic food store? It is! When I saw the words “envios de dinero,” in a sign on the door, I knew what was inside. I had to go inside and investigate.
Of course, BF had his little heart set on Chinese takeaway, and he had to physically pull me into the Chinese place. Not throwing shade on the nice Chinese place, but once I ordered I walked out. Because there’s a real Mexican grocery store in Hammond–right next door!
I left BF to take care of the rest and pick it up. Told him to text me when he was done and ready to leave.
Los Primos Of Hammond
Have you ever walked into someplace and your eyes just soaked up everything? That was me in Los Primos. The Spanish music was playing over the PA system, brightly colored stuff was everywhere, and I was the only Gringo in the place. This was the first thing I saw:
Isn’t it gorgeous??
The brightly painted coffee cups, the clay pots, and the little shopping bags were my favorite.
I walked around a bit and saw the wall of dried spices, just like you’d see in Fiesta or Food Town:
They’re all here!
Found the chipotle I needed!
Bought two of these
And other Hispanic spice-rack favorites:
They’re all here! (Although I don’t know what they’re all for.)
Sesame seeds were also needed for the Salsa Macha, and I was able to get a package here.
Sección de Comestibles (Grocery Section)
When I first moved to Houston, I was just shocked at all the different Hispanic, organic, and other specialty foods that were available in the regular grocery store. Stuff you just couldn’t even imagine buying in a grocery in New Orleans in 1998. But there it was, for anyone to purchase, no matter their ethnicity. I regularly bought one or two new things to try while I was in Texas, especially when I visited Phoenicia Foods on the west side.
While my eyes and ears were soaking this all up in Hammond (the first time), BF sat in the car park, in the cab of the truck, looking at Facebook. I think he was just afraid to walk into the place.
Los Primos also has a variety of groceries that are commonplace in most Houston grocery stores.
All kinds of things, and lovely decor hanging from the ceiling.
Goya is the largest Hispanic-owned food company in the US, and its products are available outside of the US as well.
I bet this is tasty.
And don’t forget your nacho chips:
Didn’t get these, but I could have
I got what I needed for the Salsa Macha:
Just what I needed!
I also bought another pound of fresh chorizo from the refrigerator case, as well as a couple of things to snack on during the trip home:
These didn’t survive the drive.
Pepitas (pumpkin seeds) are something I haven’t had in at least 5 years, and probably longer. They’re just not something people eat here, but they’re so delicious and I just love them. I used to have a recipe for roasted and spiced pepitas, but I think the cookbook is now long gone.
BF had been up since about 5:00 am and was tired, but still graciously took me to Los Primos the second time when I needed some ingredients. I did offer him both the almonds and pepitas, but he passed.
Departamento de Carnes (The Meat Department)
Although I didn’t buy anything this time, I did take pictures:
No, I don’t know what that all means, other than chicken and chorizo.
But I’d be willing to wager that this is chorizo:
I’ve never seen that much chorizo in one place before.
And because I don’t understand much Spanish, there was only one guy I could talk to–the nice guy at the one register! That’s OK. I told him I was making Salsa Macha, and he said, “Oh, that’s so good! You can get big containers of it at Costco, too.” Well, Costco is an hour drive in any direction, so I have to make it myself. Not that I mind.
Fresh Produce, Too
There were folks putting up a little produce in the back. Not a big department, but they do have pinto and black beans in bulk bins, along with those little wagon wheels. (Never had those, and they’re wheat. You fry them up like croutons.) What I did get was some limos (limes.) At first, I didn’t realize that’s what they were. Look at the size of them:
That’s the biggest lime I’ve seen since I left Texas!
The young lady putting up produce didn’t speak any English, but she did know what I was talking about when I said “limes?” She responded, “Si, limos.” I responded, “muchas gracias!” Because I was so happy to find these monster-sized ones–all we get in Winn-Dixie and Walmart are the golfball-sized models. The smile on my face told her everything.
No seeds in these limos, so I can’t re-grow them, either.
The Little Strip Mall
Los Primos is located at 1320 N. Morrison Blvd, Suite 118, Hammond, LA 70401.
It’s literally in the corner of this little strip mall, along with the Chinese takeaway, a donut shop, and a few other local shops. They’ve been in business for, as I was told, 11 years. They don’t have a website or any social media pages, either.
It looks like they are open from 9:00 am to 9:00 pm, but I’d call ahead (985-429-1722) to be sure.
There’s A Restaurant Too
Just on the other side of the wall from the Chinese takeaway, Los Primos also has a sit-down restaurant that, I hope, we’ll be visiting one day soon. Apparently, it’s a great place for a cheap date, which is perfect for us! (La Carreta is nice but a bit pricey.)
Reviews are mixed online, with some saying it’s a great and authentic Mexican, others saying something else. Yelp has the most that I’ve seen so far, mostly positive.
I didn’t even realize there was a restaurant until I was leaving–the second time. I’m sure they thought I was bonkers, but honestly, it’s great to find such a place around here. Hopefully, it won’t be too long before we can have a “date night” here. My birthday is in October, so fingers crossed.
Until Next Time
I’m working on a couple of upcoming topics, and there is another new book coming from Emilie Bailey, The Texas Granola Girl. Yes, it too is keto, but this one is vegetarian. I’ve already notified Miss Alice about the book, and I’m sure she and her daughter will eat it up. (Get it?)
The book comes out in September, and I may be lucky enough to get an advance review copy again. Based on the last two books from this lady, I can’t see anything being bad about this vegetarian food, whether for a side dish or for a main dish for people like Miss Alice.
If there is a topic you’d like me to explore and write about, by all means, let me know! I’m always looking for new blog topics. Leave a comment below, or use the contact form to get in touch. (I think I need to add a widget to the site so the contact form shows up everywhere.)
Good stuff is coming soon, and so are the holidays, so. . . .
Buen provecho! (Bon Appétit!)
Salsa Macha–a most delicious thing to make any time. It’s perfect for your charcuterie boards, too.
Hello, again, Dear Readers:
Apologies again for being later than I wanted, but I’ll explain myself shortly. It’s summer, and the living is easy (we hope.) As always, fall is coming, and certain people in the US population are anxiously awaiting the arrival of Pumpkin Spice Latte season. Heck, everything pumpkin spice–you know who you are.
If you just can’t wait, you can make that PSL at home with a recipe from Starbucks’ own website. Who would have thought it?
But remember–while y’all are sipping your hot PSLs, I’m still trying to enjoy my iced coffee and avoid heatstroke.
With all the rain we’ve had this year, I don’t think we’ve seen a day of 100F temps here. Houston, and most of Texas, has seen multiple 100F days.
This Year’s Gardening Attempts
We have not attempted to repeat last year’s gardening disaster.
I really haven’t mentioned the paint-bucket garden, but we’ve got basil and a few other things growing. I really need to plant the sprouted avocado seeds so they can grow into actual trees.
Just plant the seed into the dirt. . .and wait. No kidding, I’ve sprouted several but lost a couple.
Think of how many friends we’ll have when they find out we have avocados growing! Well, except for BF and his brother. Say “guacamole” and BF starts retching.
Two batches of pesto were the result of the last basil cut, and I’ll likely have that much when I cut this batch.
Think I have two cups here? (Yes, that’s an automotive jack behind it.)
I’ve also got two Anaheim chili pepper plants growing, and one has two medium-sized peppers on it.
Darn bugs! I’ll get two if nothing else.
Unfortunately, the little peppers that began forming when the flowers dropped off became slug food, and so I may only have those two. We’ll see, since “cold weather” probably won’t start until at least October. And then there’s lettuce:
I need to turn this into a salad real soon
I’ve also bought some plants:
- “Coolapeno” peppers, the heat-free jalapenos
- Green onions, as always, but I need to add more to the pot
- Orange bell peppers
- Yellow tomatoes
- Strawberries (the slugs have really decimated this one)
- Mint (a plant that is overgrown in the bucket and we recently buzz-sawed with a hedge trimmer)
- Parsley
And as always, sage:
I try to keep it around for fall dishes
Unfortunately, I didn’t plant them all right away, leading to more of BF’s smarty-pants comments about “science experiments.” I remind him that none of his previous female companions ever brought urban agriculture or other improvements into his house and his life.
Home Visit Nibbles
So a few weeks ago, our district leader OR decided she wanted to make the drive to do a home visit. It’s an SGI tradition of visiting members at home, particularly those who have recently begun practicing Buddhism and offering support. The leaders chant with the members and they discuss. . .whatever. In this case, it was the upcoming district meeting. And, I suppose OR wanted to get outta the house for a while.
Now, because of where I live, nearly everyone is an hour away. The closest members are J&B, who live in Albany, near Hammond. Basically, I’m practicing by myself out here, although most are a phone or Zoom call away. Since I’ve been practicing since 1986, though, I think I’ve got the hang of it. I don’t understand why they want to drive an hour–each way–to do a home visit, but I gave up protesting.
While we were chanting, BF showed up. But he quickly bugged off to the shop and left us alone to talk. He doesn’t mind the home visits, of course, but he does enjoy acting up when people are visiting me.
When someone does drive out here, I try to make sure I have some food and coffee to offer. I’ve baked some delicious treats from the first Babycakes book. I also have the second book but haven’t looked at it in a while. Maybe next time they come by I’ll make that Pineapple Upside-Down Cake on page 116 again.
On this particular day, since it was just OR, I told her I’d make a couple of those little keto chocolate cakes in the Instant Pot for her, and of course, coffee. OR is from Los Angeles, and is Hispanic herself–her parents came from Mexico years and years ago, and she has been in Mandeville since about 2006. Knowing that I’m a fan of Mexican and Tex-Mex food, she decided to bring something special. Naturally, I didn’t think to take pictures.
Salsa Macha
So OR made a stop at The Fresh Market for a few things, including a box of little gluten-free nut crackers, a small tub of chicken salad, and a couple of slices of Swiss cheese. Why Swiss, I don’t know, I like it fine, and I just said “thank you.”
Along with these nibbles, she brought this:
It was full when she brought it
Then she asked for a very small spoon, which I happened to have:
The spoon on the left is a cocktail spoon, and the one on the right is a regular teaspoon from our flatware
Puzzled by her request, I went to the only one I knew I could put my hands on, in a box of Maldon Salt Flakes in the pantry. I have more of these tiny spoons, but I don’t know where they are.
We sit at the table and she explains:
- Take a cracker
- Fold a slice of cheese to make smaller pieces
- Add a bit of cheese onto the cracker
- Add a bit of chicken salad to the cracker on top of the cheese
- Drip a bit of this incredible stuff on top of the cracker stack
- Eat and enjoy
What the heck is this amazing thing you’ve brought here? OR responds, “It’s called Salsa Macha.“
I have eaten it and become enlightened.
The Recipe
OR is a fan of Pati Jinich, host of Pati’s Mexican Table on PBS. I like to watch her when I can, her food looks delicious. Pati is actually from Mexico and is married to an American. They have three sons and live in Maryland. They have, however, lived in Texas.
Pati has three books, which will be going on my “wish list” soon. Her newest will be released in November, called Treasures of the Mexican Table: Classic Recipes, Local Secrets. Her most recent book graces OR’s kitchen, and all three will eventually grace mine.
This recipe is from a longer TV show segment on Cali-Baja Fish Tacos. You can see the whole segment here, and she starts making the Salsa Macha at about the 3:55 mark.
While the tacos look absolutely delicious, they are not gluten-free–she uses regular flour to batter the fish, and makes flour tortillas as well. Just thought I’d warn you.
OR said that since she made the salsa the first time, she carries around a jar of it and puts it on EVERYTHING. No wonder she has that glow of enlightenment.
I’m also writing about this recipe to piggyback on my last post on charcuterie boards. Because you can easily put this on any charcuterie board–just add a warning that it’s a bit spicy as well as contains peanuts. You don’t want an allergic person unknowingly ingesting it and having to go to the hospital.
If you do put this on your charcuterie board, I highly recommend putting the little cocktail spoons out for Salsa Macha. Because if you put a regular teaspoon out, someone will grab a large amount not realizing it should be consumed in small amounts. It does have enough of a bite from both the garlic and the chile peppers that a big tablespoon will overwhelm even the most tolerant of spice-lovers.
Making The Salsa Macha
Let me say at the outset that I am by no means an expert on Mexican and Tex-Mex food. I make no secret of the fact that it’s just one of my favorites. Living in Texas for 18 years, it’s all around, in the same way that red beans & rice, jambalaya, and gumbo are here. You know what I’d rather have, starting with the chips.
When most people hear the word “salsa,” it’s usually accompanied by the word “chips.” It’s either a freshly made tomato garnish, or it’s the kind out of a jar. Either one is good, especially if the chips are hot, fresh, and salty. However, this salsa is different.
Salsa Macha is cooked, and has no tomatoes. In fact, it has. . .peanuts. No kidding.
The Setup (part 1)
Of course, getting all the ingredients together was a challenge (I’ll tell you about that in a minute.) When I mentioned to OR that I was making some, she said she used a whole cup of peanuts, so I cracked open more before I made them.
Prep work involved a few other things, including peeling garlic and deseeding and deveining the dried chile peppers. That took a while:
Since it’s dried, they pretty much fall out.
By the time you get them all done and get to this point:
Ready to add
You’ve had a snootful of the pepper dust and have sneezed multiple times. Just cut the tops off, cut in half, or cut down one side, and the seeds are easy to remove.
The packet I got is actually 2.5 ounces, and the recipe calls for 2 ounces. Well. . .by the time you remove all those seeds, I’d say you got exactly 2 ounces.
I also measured out the sesame seeds, white vinegar, brown sugar (just for the first round, I think a sugar replacement like Swerve would work too), and salt for later.
Cooking
First: add 1.5 cups of olive oil to a pan:
It’s gonna be good!
And heat over medium heat:
Once it’s heated, but not boiling, add the peanuts and the four cloves of garlic:
Like this; there are actually four cloves in the pan
Now, don’t walk away from it–you’re actually frying these ingredients:
Don’t let them cook too long
Pati says that peanuts are cooked long before you notice them, so that’s why it’s important to stay at the stove for this one.
Next, add the seeded and deveined dried chile peppers:
Right in there
Along with the sesame seeds:
Right in there
Cook a little longer until the chiles are toasted and done, about another 30 to 60 seconds, then take off the heat. (I just moved it to an unused burner.)
A safety tip is coming.
Grinding And Processing
Here’s where you should pull out that big food processor, you’ll need it.
Let me iterate here that this is HOT oil, and you’ll need to exercise great caution at this point. Hot oil burns badly, and nobody wants to check into the burn unit, ever. If you have small children or animals, shoo them out of the kitchen and away from the stove for their own safety.
Because I was using a cast-iron pot, I brought the food processor bowl to the stove and scooped it in a little at a time. Better safe than sorry, and I don’t want to get injured.
Just like this
I used a couple of tools to clear the pan:
I got all of it out!
And dumped the last little bit into the work bowl.
After putting the bowl on the motor unit, I added the last ingredients:
Brown sugar
White vinegar:
Right in, 3 tablespoons
And of course, kosher salt:
Just a teaspoon, but you can add more if you like.
Then hit the ignition:
Grind it up to a nice paste
What you get is this lovely and delicious thing that you won’t want to live without:
Delicious!
It makes a good bit, and so I filled one big jar and two small ones:
Into the fridge! (Store it in the fridge if you’re not using it immediately.)
When I clear out that jar on the right, I’m going to wash it well and return it to OR. BTW, those little Ball jars do come in handy for lots of things. Walmart, Amazon, and sometimes Tractor Supply has them.
Finding Ingredients
Raw peanuts are called “green boiling peanuts” here. Why? People boil them in salt and eat them like that. I can’t say they’re bad, but I never had them before I moved to this area.
Now you may be thinking, “Amy, how did you get that kind of thing in rural Louisiana?” Good question–I almost didn’t. That’s why this post is a bit later than I intended. I stayed up a little late last night to make it, too.
OR has access to not only a “Hispanic foods section” in the Mandeville Walmart, but there is also at least one “Mexican grocery store” in the area, too. I’ve been in that Walmart and seen it myself, bought masa harina and corn husks there for our chicken tamales I made once. But Mandeville is nearly an hour one way. Not a good option.
I went to our local Winn-Dixie and Walmart looking for the dried chiles, to no avail. I was on the phone doing a FaceTime call with OR looking for them, but they really don’t have that kind of thing here.
Then I remembered that there IS a Mexican grocery store nearby–in Hammond. So after being up since 6:00 am, and driving an hour from Franklinton to get home from work, BF took me to the little Mexican grocery in Hammond and then brought me home. Once back at the Casa de Rurale, BF went into hibernation for a while.
If you’re in an area where you can’t find these chiles, you can get them online at Fiesta Spices’ website. They have a whole section of their website just for dried chile peppers. Now that I think about it, Albertson’s in Hammond carries some of Fiesta’s spices, so maybe I’ll drop by there next time and see if they have the chiles, too. If not, everything is available online, thank heavens.
Will BF Eat It?
That’s always the question. I didn’t really make it for him, anyway. But he alternates between “I’ll try anything you make” to “I don’t think I’m gonna like it, I’d rather not try it.” Whatever. I’ll let you know.
If you eat this, you, too, will be come enlightened. I’m being silly when I say that, but that’s how good it is.
For my next blog post, I’ll tell you all about Hammond’s Tienda de comestibles, or little Mexican grocery store. We’ve recently seen folks speaking Spanish here, no English. Aside from the other considerations, it could mean more Hispanic foods may become available locally if the migration trend continues. Maybe it’s time for me to finally learn Spanish, even if I have to use DuoLingo. But for now, I can get some of these wonderful Mexican ingredients, along with ready-made chorizo, on the same trip as visiting Hobby Lobby, Rouse’s, and Target.
Until next time–Disfrutar! (Enjoy!)
