Archive for the ‘Considered opinions’ Category
Keto: have you heard of it? Are you interested? Can you have delicious Italian food that’s Keto? Let’s discuss.
Hello, again, Dear Readers:
Here’s the next in my series of cookbook reviews courtesy of the nice folks at Callisto Publishers. They’re not sponsoring my post, they just sent me great books for review. I’ve received a number of interesting new books, and I continue to receive more in exchange for reviews. I like them all, I can’t say anything bad so far. There is a low-carb book, a fast and easy vegan cookbook, and a cook book for folks with Lyme disease, plus a couple more cookbooks coming. Additionally, there is a book on modern etiquette, plus a few other non-food topics.
But today it’s all about the keto.
The John Walton Celebration Of Life
So it finally happened on July 28th, and we picked up The E Man and went to Generations Hall. Everything was first class, well done, and we met so many other fans of The Walton & Johnson Show. Everyone had a great time, a fantastic band called Superchargers played classic rock music, there was all kinds of fancy food, an open bar (BF and I abstained), and just a great time to celebrate the life of a veteran radio broadcaster.
The meet and greet! Ken Webster on the left, Steve Johnson on the right, with BF taking the picture.
Ken Webster is the show’s producer they hired seven years ago, and he stepped on the air fulltime when John Walton became ill. Well, Mr. Walton passed away suddenly on July 1, and now Producer Kenny is on the air in Mr. Walton’s seat. He’s doing a great job carrying the torch, and they have decided *not* to change the name of the show, or much else.
John Walton always said that when he left this world, he wanted a big, New Orleans-style going-away complete with a brass band and a second line and all that. It was provided, and I hope that he was with us in spirit (since his ashes were actually in the facility.) I don’t *do* second line, but everyone else did. Steve Johnson said during the event that they made a few phone calls and everything was just done–they had everything they needed. They definitely called the right people!
I’ll post more of my pictures in another blog post, including the very stylish food that was created especially for this first-class event.
What is Keto?
The term is short for “ketogenic,” which is a condition that makes your body burn fat. This is different than “ketoacidosis,” which is a dangerous condition if you are diabetic.
But going keto is pretty much going low-carb, with some restrictions. That is, you eliminate rubbish food out of your diet, and increase your healthy fat intake. I say “healthy fat,” because hydrogenated vegetable/soybean/corn oil isn’t what that means. There’s a fat-to-protein ratio to follow, making it more complicated than regular low-carb, and different than Paleo.
The Book
Called Keto In 30 Minutes, it’s written by Jen Fisch, author of the blog Keto In The City. How have I never heard of this lady? Oh, well, I get her emails now.
Unlike the 5-Ingredient Italian book, there are few pictures. But the recipes are clear and well-written, and work easily. Each recipe tells you how long it takes, if it’s “gluten free,” “nut free,” etc. Prep and cook time are included, along with calories and all that. And the food looks pretty tasty.
There is even a dessert chapter–didn’t think Jen would leave that out, did you? For a sweetener, she uses Swerve, which I’ve talked about here before, but she also uses stevia in some recipes.
Trying Out The Recipes
Personally, I think the recipes I’ve read all look delicious. Unfortunately, I live with someone who doesn’t agree with that statement.
I made the delicious Saltimboca alla Romana on a Sunday, when our unexpected dinner guests showed up. The next night was a previously enjoyed Giada recipe for a turkey meatloaf–I can’t believe he likes the feta cheese when it’s baked in.
Tuesday was the ketogenic dinner.
Now, to be fair, sometimes we get a little short on funds, and so we’re not popping down to Walmart or Winn-Dixie for some chicken, pork chops, ground beef or something else. I buy meat occasionally when I find good sales and stash it for later. So this particular week, we’re digging through the big freezer (I still need to write a post on that) to see what’s there and what we can whip up for dinner.
Well, it was one of these periods that I decided to “freezer dive,” and I was right–there was some kind of frozen fish in there that someone gave us a long time ago. I let it thaw in the fridge, and just needed a few ingredients to make it happen, like lemon and capers. (I did another freezer dive this week and made this Crockpot Spaghetti Sauce with just a few ingredients from Walmart and the ground turkey in the freezer. He said it was OK.)
I selected two recipes for dinner. Baked Lemon-Butter Fish is on page 84 in the book, and Parmesan & Pork Rind Green Beans is on page 121. Pictures of the recipes are below.
Other Ingredients
Well, I needed capers. I used to have a big jar in my fridge that I bought from Phoenicia Foods, but I guess that was left behind in the move. Don’t have an unopened jar, and of course, Walmart has these *teeny tiny* jars for about two dollars or so. But you know me, I gotta make it according to the recipe the first time.
I also decided on green beans, since we really like them. I only needed a few ingredients from the store to make these dishes, including. . .pork rinds. No kidding.
His Fish Is Always Fried
I didn’t tell BF what I was doing, which always makes him stammer nervously, “I’ll try anything you make, Honey.” (Actually, that’s not completely true. And he’s still afraid of my cooking and my driving.) He asked if the fish was fried, and was very disappointed when I said it wasn’t. I wasn’t trying to break his heart, but I guess that’s what I did.
Let me put it this way: If I told him I would prefer Ford over Chevy, it would be along the same lines of disappointment, since he’s a Chevy devotee.
I used the countertop oven to make it (another thing I’m late telling you about) and baked the fish first, then the green beans. Dinner was ready in about 30 minutes.
Dinnertime!
These dishes took 15 minutes each to make, and the fish was still hot when we sat down to eat. And now I can’t find all the pictures of the prep.
But here it is:
This was my dinner plate.
I thought both dishes were delicious. However, BF had other thoughts on the subject.
This is all BF would consider trying. I think he had one bite of fish and fed the rest to the dogs.
He thought the fish tasted “slimy.” That’s why he doesn’t like baked fish. Frying it takes away the “slimy” in his mind.
Then the green beans–a different taste, roasted, and they aren’t over-cooked. I asked BF what he thought of the green beans. He didn’t look at me when he said, “oh, they’re delicious.” I said, “really?” BF still didn’t look up at me, and replied that they were “magnificent.” I thought he was serious. Then he started giggling. Then I started giggling. He was trying not to tell me he didn’t care for this form of cooked green beans.
Finally, I asked him what he thought of the green beans, and he said he wasn’t crazy about them. Why not just tell me? He was trying to be nice, and said he’d have a bowl of cereal later if he got hungry (and he did.)
Later he reminded me of one of his local car guy friends who, before his “chicken fanger weddin'” last year (with catering by Chick-Fil-A, my sarcasm added), decided with his intended to lose some weight by going keto for a while. (I didn’t attend the “weddin’,” either.) The guy did successfully get his weight below 300 pounds for the first time since high school (but he’s well over six feet).
BF’s comment: “He lost a lot of weight on that keto diet. And now I know why.”
BF is also a smart aleck. Here are the recipes.
FISH!
No, he didn’t like these either.
These are the green beans. Yes, with pork rinds.
Trying Again
I wasn’t deterred by BF’s reaction, and I kept reading the book. (I’ve since left a review on Amazon.)
I planned on making the Double Pork Frittata on page 58, until I couldn’t find the diced pancetta that I *thought* I had in the freezer. Since I can’t remember where I bought it, I tried to acquire some at the local Walmart’s deli department. Of course, when I asked for it, the clerk thought I said, “da cheddah,” and told me all the cheese was against the back wall, close to the milk. When I told her it was a bacon-y kind of thing, she said, “oh, we don’t got dat.” So maybe next trip to Hammond or New Orleans.
I would have to cut my brain stem to work for Walmart.
With that idea scotched, I chose the Mushroom Frittata on page 59. Frittatas have been adopted by low-carb dieters as the ideal throw-it-together food, and there are so many ways to make one. I like this one, because it hits all the right buttons.
At least I could get goat cheese at our local Walmart, as well as bacon, mushrooms and fresh spinach.
The setup
NOTE: watch what you’re doing with spinach, especially in Walmart. I nearly bought spinach mixed with kale! I also realized later that I didn’t need the dill, that would have been for the other dish. But I’m not adept with photo editing, so it stays there.
Making The Frittata
I like measuring out everything before I actually start cooking.
So I cooked the bacon in the little oven (saves a lot of mess), let it cool, and cut it up.
MMmmm. . . .bacon!
While that was going on, I began to make the rest of the dish.
First steps. (Photo courtesy BF)
Then you add in the chopped bacon. Start cracking the eggs into a bowl or big mixing cup:
Whisk really well, too.
Pour the eggs into the pan to cook with the mushrooms and spinach. Lift the edges of the frittata with a spatula so the runny, uncooked eggs get underneath the surface. This takes a few minutes.
Lift like this, so that there are no uncooked and/or burned areas. (Photo courtesy BF)
Then sprinkle on the crumbled goat cheese:
Get that goat cheese on top (Photo courtesy BF)
Then bake it for 16 minutes in a 350 degree oven. I’m skint on pictures here, but this is what comes next:
Ta-dah!
Verdict: tasty, delicious, and great anytime.
I offered some to BF, explaining what was in it. He looked like he would accept a bite, then smiled and said: “Nope. It’s a trick!”
I can’t wait for him to head out of town for Drag Week.
Dessert Is Da (Keto) Bomb!
Undeterred, I tried one more recipe.
I considered making that subhead “The F-Bomb,” but I’m thinking about Aunt Ruth looking at her screen and thinking, “certainly she isn’t going to say that!” No, you’re right, but the F stands for “fat,” not the other f-word. After seeing so many copywriters and others swear like sailors in their marketing materials, I’m a firm believer in *not* using that kind of language in my blog, no matter what I shout at others while driving.
You hear me, marketing departments of America? Don’t do that. We close your page, delete your emails, trash your direct response long-form copy letters and ignore you completely. Knock it off! Anyway. . . .
Of course, the other concern I have is with the Secret Service, FBI and other law enforcement agencies getting my little SEO-optimized blog caught in their scanning systems looking for troublemakers. Yeah, I make trouble for BF, not the kind they’re looking for. Well, if they do find me, I hope at least one agent tries this recipe.
If the web is your cookbook, “fat bomb” recipes are literally available in every corner. They’re quick snacks to make sure you get enough fat in your keto/lowcarb/paleo diet, or just to have something sugar-free and tasty to keep you away from the stuff you want to leave alone. Let’s face it–there’s nothing like a chocolate bar. Find a way around it, and you’re doing good.
Making A Mess
I was making some Cashew Bread one morning and cleaning a huge mess from the night before. (I finally found cashew butter locally at Target.) So what do you do? Make more of a mess! Enter these chocolate treats.
So this “f-bomb” is actually called “Spiced Chocolate Fat Bombs,” and it’s in the dessert section on page 138 of the book.
It’s pretty simple.
I had everything handy except the liquid stevia. But did that ever stop me?
The setup. The chili was the jar that came from Houston, and I refilled it recently with a small bottle from Rouse’s. Ditto for the HEB coconut oil.
Not that the jar on the right is CHILI powder, not cayenne powder. It isn’t hot. If you decide to make these and add the hot stuff, you’re on your own there.
The coconut oil was already melted, so I put it on the stove to make sure the almond butter melted into it:
A quick whisk of everything
Since I didn’t have any mini muffin tins handy, I just used these with the papers. Again, when did that ever stop me?
Carefully spoon this mixture into the cups:
I used a spoon, and did this carefully
I got most of it into the papers. Then you refrigerate (or freeze) them until they’re solid, which takes maybe 15 minutes or so, less in the freezer.
Yummy!
Despite the powdered stevia, they were pretty good; I used three packets. The chili powder isn’t hot but adds a different nuance to an otherwise straight-chocolate thing. And now I have a stash.
I’ll be making more of these
These are great, and I’m glad. Much as I love chocolate, I’m getting burned out on Yeast Free Brownies.
Recipes That Are Not For Everyone
I know if Neighbor E were here, he’d enjoy the green beans, at least, and probably the frittata and dessert. Dunno about the fish. Miss Alice would probably enjoy it too, she has a wide-ranging palette. Can’t answer for the GER, I never know what he’s going to like or dislike. BF just gets the shakes when I say the word “frittata.” Even his sister is perplexed, because it’s just baked eggs with other stuff in it.
But when you’re cooking for yourself, you’ll enjoy what you like, and others may or may not agree with your tastes. So if you’re cooking for someone who thinks rice goes with everything, well, you’ll have some alterations to do. That is, make yourself some Cauliflower Rice, and make regular rice for anyone who wants it. Add options like that, and everybody’s happy (you hope.)
I Like This Book
Honestly, I do like the kind of food that’s in this book, keto or not. I’ve long had the preference for low-carb foods, and this one checks all the points. The next recipe I want to try is the Double Pork Frittata on page 58; I’ll have to source more of the pancetta. The other thing is that these recipes are, for the most part, easy to make and don’t seem to require a lot of hard-to-find ingredients. If I can find pancetta and prosciutto here in Central Louisiana, they’re not that hard to find–especially in Houston.
The thing about Keto is that you follow a ratio to stay in ketosis, that is, the condition that burns off fat:
- Carbs, 5%
- Proteins, 20%
- Fats, 75%
This is on page 4 of the intro, also called the 5/20/75 ratio. She says it’s up to you to find the balance that works for you.
I’m not an expert, and I get the theory behind it, I’m just not really good at math, especially in my head. You’d think that someone who has been sewing since age 11 would be better at fractions, decimals and percentages, but I’m not.
Whether or not you want to go keto, this is a book with good food in it–and that’s always my first criteria. If you decide to go keto, you’ll need to do more reading, of course, and understand what it’s all about. Once you do, you can turn whatever you want for dinner (including Italian food) into a keto-friendly feast.
I’m also going to look at Jen’s next book, because. . .I’m thinking seriously about getting an Instapot soon. More on that later.
Until Next Time
I’ll try to get the recipes posted soon (another thing I’m late doing.) Many thanks to Callisto Press for offering me the chance to receive publisher’s editions to review books–I definitely appreciate it, and am enjoying reading them and looking at “new foods.” Sure, it’s still food, but new recipes that are faster and easier (so far.) Nothing wrong with a new recipe to expand your repertoire, right?
I’ve got more of these great new books to review and blog about, so if these two books aren’t appealing, maybe the future books will.
Until then, enjoy!
What do you do when you want a coffee but don’t know where to go? Ask someone. I found a new coffee spot I like, French Truck Coffee. It’s a two-block walk from the New Orleans Buddhist Center although there are multiple locations. Boy, I’m glad I asked!
Hello, Again, Dear Readers:
Here’s another post about coffee–good coffee. If you’re like BF and don’t drink it, well, pass it along to someone who does. Especially if they’re heading to New Orleans anytime soon.
On Strike
Y’all, last week I’d had about enough of it. I told BF I would no longer cook for him, and so far, I haven’t. I made the Citrus Spice Chicken recipe I covered a few years ago, but I shouldn’t have bothered. BF didn’t like it–said it tasted “sour.”
Oh, and to make matters worse, he also wouldn’t try cauliflower rice I’d made with it. I blitzed up a whole, organic cauliflower in a food processor, and cooked it in a big cast iron skillet with butter, olive oil and the Paula Deen House Seasoning I make and keep around–delicious. Nope–wouldn’t touch it, even after telling me, “I’ll try anything you make.” I reminded him of this, and he was undeterred.
He barely ate the Knorr “four cheese risotto” from a package that isn’t a real risotto, because it doesn’t have arborio rice. (I’ve made risotto before.) I called it “cheesy rice,” and the dogs ate most of it.
After that incident, I haven’t cooked anything for him since. Nada. Nuffin’. He ate a bowl of cereal last night, and has cooked food once. Last time he made “red beans and rice,” with red beans from cans, I took a taste and was unimpressed. (I will eat it occasionally, just to be nice, and he puts sausage in it.) When he wasn’t looking, I grabbed that bottle of Tabasco Sriracha Sauce from the pantry, opened it, and went once around the pot. Mixed it in really well. It was about a tablespoon, I think, in that big pot. Now THAT tasted good!
I know, I know. . .but I’m on strike for a while, darnit.
Coffee In The Crescent City
One of the many things I always told people in Houston is that if they were going to New Orleans, don’t go to Starbucks for a coffee if you can help it. Find a local coffee chain–any one will do–and go there. Much as I’m a fan of Starbucks, local chains like PJ’s Coffee and CC’s Coffee (Community Coffee’s retail chain) are even better. (I also discovered that there is a PJ’s in the Conroe Medical Center, north of Houston. That was a surprise.)
Another place is Orleans Coffee, where I’ve ordered delicious flavored decaf coffee from many times while I lived in Texas. (Because decaf chocolate raspberry is hard to find.) They used to have a little cafe in the Quarter, but after Katrina and all that, they now have two cafes, and I don’t know where they are.
Well, I found another one, and I was able to visit again before the April activity.
Arriving Early
When I go to New Orleans for a Buddhist activity, I leave as early as I can, at least 90 minutes before I want to be there. That way, if there’s traffic, or a diversion, I have time. Sometimes I hit Trader Joe’s for non-perishable items before the meeting, then head elsewhere after the meeting.
For the November activity, the E Man told me to do my shopping afterwards this particular Sunday, not before. The Saints were having a game, and some kind of tailgating thing, so it would be better to get there early and shop later.
I get off the freeway at the St. Charles exit, and I’m more than an hour early. Driving a little on St. Charles in a half-ton pickup is a bit of a pain (I miss my Saturn.) So I park it and ask one of the guys outside where to get a coffee. They’re the guys that hang around outside and help with traffic management and getting people inside safely. Since it was looking like rain this particular day, they were armed with umbrellas.
He looks up at his phone and tells me that there’s a shop about a two-block walk from the Buddhist Center via Erato Street. I don’t quite know where I’m going, so I’m walking cautiously in my flats with my purse tightly under my arm. (It’s November, so of course, it’s warm this day in NOLA.)
But it wasn’t that far. I carefully crossed the street twice, and saw this on Magazine Street:
A small building with great coffee
Neat little place. I walked in, and of course, the smell is awesome:
I talked to this man to order my coffee
And I walked around and took a few pictures while I waited because for decaf, they do a pour-over:
Oh, boy!
If you’re hungry, they’ve got you covered with croissants and things:
These look delicious
I did ask about the “Yankee Apple Hand Pies” in the bottom left of that picture and asked if they had many Yankees come in. He didn’t know, and I said, “Well, we can’t get rid of the Yankees in Texas.” No comment. . . .
This is a coffee bag that they framed. Love it!
The burlap bag is just one of the many pieces of coffee-related art on the wall by the counter
I waited a few minutes and had a sip of water from the big jar they put out with cups. But of course, I forgot to get a picture of that. And they also serve lunch or something:
This is their menu, which I’m sure is available every day
This map of where all the coffees come from is interesting. (Yes, that’s me snapping a pic like a tourist.)
They were busy that Sunday, so I had a wait while I watched them go at it behind the counter. When they called my name and handed me that coffee. . .mmmmmm. . .oh, yes, definitely worth it. Freshly roasted coffee, freshly brewed.
Highly recommended!
They Have Multiple Locations
French Truck Coffee has six locations, including two on Magazine Street, with two more coming. They also sell their delicious coffees in local grocery stores like Rouse’s. What? You’re not near a Rouse’s? You can order it, too. They also have a page so you can learn to brew your coffee at home.
The company is all about freshly roasted coffee, as the founder describes here on their web page. Honestly, it’s what Starbucks wishes it could be, or maybe used to be. French Truck Coffee is smooth and delicious. I haven’t bought any in the store yet, but that may happen soon if I can find the decaf.
If you’re planning a trip to the Crescent City, find one of these. You won’t be sorry.
When I went before the April activity. . .there was a big chicken walking around Erato Street. At 9:00 am. A CHICKEN in the middle of the street. I hope the owner found it before someone with a pot did.
On The Way Home
I lost track of The E Man, and so I tried to get into Trader Joe’s. No parking is available! Well, I ended up getting everything I needed across the street at the huge Rouses on Veterans.
As I hopped onto I-10 West, I was just listening to my music and driving. Until I got outside of Kenner, past the airport, on my way to I-55. . .and I saw that I-10 East was backed up. WAY Up. Like, way past the I-55 exit backed up.
Anytime The E Man tells me what to avoid, I generally listen. Boy was he right. Thanks, Dude!
Other Local Coffees
I’ve also been buying this other local brand of ground coffee for every day:
Made in Covington, New Orleans Roast is also available at Rouse’s
More about the company
And of course, the brand that’s also available in Houston:
Both are used in the pot and in the iced coffee maker.
And on a recent morning when we found ourselves with no power, I packed up my laptop and spent most of the day working at the local PJ’s, where they had Internet. Well, they were very nice, and I drank some coffee and had a yogurt parfait.
I’ve done this on many occasions at the Hammond Starbucks, where they are also very nice. Before we had Internet, and BF was sent to another work location, I got on Google Maps and found the closest Starbucks. Most were within 2 miles of his workplace. I drank fresh coffee all day, worked in a new place, and we were both happy.
Additionally, PJ’s also offers military and veterans discounts. So now BF likes PJ’s even more, and he likes some of the tasty things they have there. He still won’t try coffee, but he now sees that there is nothing bad about him going into a coffee shop. They have things even he might even enjoy!
Happy Easter!
This weekend is the “bunny holiday,” also known as Easter. Yes, I know what Easter is really all about, but popular media simply shows us bunnies and chocolate. If there is a chocolate bunny made with sugar-free chocolate, I’ll indulge, but I’m sure my chocolate will be the regular sugar-free stuff. We may go visit BF’s father, maybe not.
The Goddess of the Slow Cooker, Stephanie O’Dea, sent out an email last week offering Easter recipes for the slow cooker. And why not?
For all you Texans, know that HEB will be closed. . .but I think Kroger may be open.
Whatever you do, have a great holiday weekend.
Enjoy!
Frozen pizza: two words I never thought I would agree with. But there are healthier versions of it available now, and I’m very glad I found it.
Hi, again, Dear Readers:
I’m still enjoying the chorizo, but like the sweet potatoes and hummus butter, BF still won’t touch it. Good thing, because then I’d never get any. Friend of the blog AK lives way up in Idaho. When I posted a picture of it on Facebook with some scrambled eggs on top, she replied, “Would you please come visit and bring your culinary skills with you?” Honestly, I haven’t gone anywhere in a while, and still haven’t made it back to visit Houston yet.
Allergy update: the honey and stuff worked for a while, but I’m back to needing nasal spray and tissues. Too much sugar! I’ve purchased some heavier-duty allergen air filters for the HVAC and will be looking for a small, inexpensive air purifier to suck up the pollen and other allergens in here. If it works out, I’ll see about getting bigger one later for the whole house, or a couple for rooms.
In other news, the lovable pussy-cat pit bull is now 75 pounds. I swear, he’ll roll over and purr one of these days.
An Attempt At Backlinks
I got an email from Joan at TipsBulletin about cleaning and sealing granite, quartz and other countertops. If you’re interested, and you have these kinds of fancy-dancy countertops, here you go. The countertops here are what I would call “vintage Formica,” and is what you find the most in this part of the country.
New Favorite Frozen Pizza
How did we get to this point when Amy approves of frozen pizza? Like the tamales, it was an accident. I was walking through the Rouse’s in Hammond looking for something or other, and literally looked over and found this:
Seriously? With Pepperoni?
Cauliflower crust pizza! Low carb! Healthy! How did I miss this? Immediately, I grabbed one and put it in my basket. Having made one or two “regular” types in my life, I knew how to cook it:
When I took off the plastic, I arranged the slices nicely
Didn’t take long, and I had some lunch. Taste? DELICIOUS! No kidding, and I ended up eating. . .the entire pizza. Admittedly, I was really hungry, and it’s not a HUGE pizza.
Cooks up nicely but the picture isn’t so good.
What does it taste like? Very tasty, and everything you want a pizza to be.
Our Valentine’s Day
For a handful of reasons, I told BF what I wanted for Valentine’s Day—dinner at home and a nice movie to watch. That means nothing with the words “alien,” “predator,” “blood,” “killer,” etc. I picked out a movie that I thought we could both enjoy: the animated movie called Sgt. Stubby. It tells the story of a little pup that *might have accidentally* joined the US Army in WWI. He actually went to war with his owner and was in France on the front lines. It did involve war, but is “kid-friendly,” so it satisfied BF’s need for that.
Because he was a dog, he had a very high-tuned hearing that could pick up incoming missiles before the humans could. It also helped to save an entire French village from a gas attack. When his owner and French counterpart took shelter in a barn, they realized there was no gas mask for Stubby, so the Frenchman wet a small cloth and put it over his face. He survived just fine, and the people in the village were so happy, they constructed a canine-fitted gas mask for Stubby.
Awwww. . . .
You can read more about this amazing doggie here, and the DVD is widely available.
Dinner For Two
Because Valentine’s Day can be fraught with peril for many who want “the perfect” day/night/whatever, I figured frozen pizza would be right up BF’s alley, and somewhat controllable.
So for me, it was Caulipower. For BF, it was his typical Red Baron:
Yes, this is still BF’s favorite
White flour crust and all, and it cooks up just like he likes it:
BF is happy with this
And I had mine. Together we watched the movie, had some delicious pizza of our choosing, and it went pretty well.
But BF still won’t taste the Caulipower pizza! (He says I haven’t tried to kill him in a while.)
Ingredients
So what’s in these? You can see the ingredient list for the uncured pepperoni version here. Not only is it gluten free, it’s low carb, because it doesn’t have a lot of high-carb ingredients that are common in gluten free products. Remember, there’s gluten free, and there’s “gluten-free.”
There is a whole listing of these products, and you can also buy a box of two plain pizza crusts, which friend of the blog MJ in Houston buys frequently.
I don’t know how I missed this. . .but I’m glad I found them, finally. Right up there with frozen tamales, although I’m more apt to eat one of these than fool with a few tamales.
Haven’t Tried It Yet
I’ve seen and heard about cauliflower pizzas for a while, and Ree Drummond has used several recipes on her show. You can find these recipes here, on The Food Network’s site.
It is a bit of trouble, and a tad messy, but that never stopped me before. I’ll have to try it one of these days for myself, BF optional.
Why haven’t I done this before? I dunno. . .I like cauliflower, and all, but it’s one of those things I just haven’t gotten around to trying yet. It’s not like I have a lot of taste testers here. . .and BF is a fussbudget about it. He also doesn’t like cauliflower, but I’m thinking he never had *good* cauliflower, either. Guess I need to break out one of those frozen crusts from the freezer and make him a pizza waffle again soon.
More Flour Foibles
As if there wasn’t enough reasons to quit eating white flour, here’s more on the subject from the Living Traditionally blog. Anya has some interesting information on a lot of health subjects, including the dreaded soy. She also talks a lot about wheatgrass and collagen, but also has some generally good health information about a lot of everyday things.
A Third Option
A week later, I was walking around our local Walmart, breaking a 12-month personal boycott, and found another cauliflower crust pizza:
What’s this stuff?
It was a little more than the Caulipower, and it looked like it was bigger.
Looks to be the same
Well, the box was. So I bought it, and anticipated a delicious lunch. “Anticipate” being the operative word here. Looks good, with more pepperoni on top:
Just like the other type, sort of
Into the toaster oven with it, and when it came out, I cut it with BF’s round pizza knife into 8 (or was it 10?) slices:
And let it cool a little, since there’s nothing worse than a burn from hot pizza, folks. But this pizza burned, even when following the directions on the box, which were similar to the Caulipower.
Not so RealGood
Verdict: C-. It’s OK, but it’s not really very good. Tasted like the Chef Boyardee variety my Mom used to make in the 1970’s. If you’re suddenly thinking, “hey, I remember those!” You can actually still buy them, no kidding. But it just tastes like a cheap imitation of Caulipower Pizzas. Had I not tried the Caulipower, I might have liked the RealGood better. But I don’t. Only if you’re in need of a pizza and can’t get anything else should you try this one.
Ready For Healthy?
I’ve bought Caulipower locally at both Walmart and Rouse’s, and I’m sure they’re available at HEB, Kroger and other big grocery stores. There’s a locator on their website, so you should be able to find it easily.
If you’ve not tried the Caulipower version yet, I highly recommend it. (If you try the other version, you’re on your own there.)
Happy Dining!
Hi, again, Dear Readers:
Once again, other stuff has got the best of me, and I haven’t posted since November. My apologies, because I’ve had some delicious things to tell you about. They’re in the draft folder, as usual. Coffee, tamales, and a tale of two frozen pizzas. No kidding.
Our dysfunctional weather means that the grass, trees, and other things think it’s spring and they’re blooming. The allergies are choking people around here, and I can’t seem to find the right “thing” to control the sniffling and sneezing. We’ve gone through a large amount of tissues, and my desk trash can fills up quick. Wunderground says it’s grass pollen, so that would make sense with the grass turning green and the weeds and stuff flowering. I don’t remember the tree pollen in Houston being this bad, even when it coated the cars with yellow “snow.”
The Blog Lives On
The good news is that I paid the bill for the domain and hosting for another year. Woo hoo! Maybe I can publish six posts this year.
I did mention in a chat conversation with my hosting company that I couldn’t believe so many people were that bored that they tried to hack into this blog. The response was that it’s bot systems that try to get in. There is no user called “admin” on this site, so they can try a million passwords and it won’t work. I knew how to do that a long time ago.
The irony is that I’m learning more about SEO, and how to make this blog findable! With useful, keyword-rich content! And frequent publishing, of course.
I’ve bought another website for my copywriting side, but I haven’t gotten around to finishing setting it up. I started it. . .much like a few of my sewing projects.
Speaking Of Sewing
We haven’t had the freezing cold that we had last winter, nor any snow. But I was ready for it!
I found this pattern, Simplicity 8738, and fell in love with it. Version B is very easy (version A is just longer), it has five pieces, and stitches together easily. I couldn’t find any sweater knit locally, and the last time I went to a Joann Fabrics in New Orleans, the clerk wasn’t very helpful. So online I went, and bought some lovely sweater knits, including two southwestern patterns. It only needs two yards, and I’ve made six of these casual tops. They’re comfortable, large and boxy, and work well with jeans.
If you decide to make one, make sure to include the little “thumb portals” in the end of the sleeves. You’ll thank me later. (I’m thinking of you, Aunt Ruth.)
Tasty Sweet Potatoes!
I do have a delicious recipe to share, and I just made it this evening.
Last year I was gifted a free one-year subscription to Bon Appetit magazine because Sur la Table was giving them away with a purchase over a certain amount. I don’t really get to read the magazines as I would like, but I did manage to flip through the March issue (featured: Korean Comfort Foods) and find something that I wanted to try.
This evening, I made these Sweet Potatoes with Tahini Butter, and they are very, very good. They’re also gluten free (check the labels on the tahini) and low carb (I think.)
Sweet Potatoes With Tahini Butter (picture from Bon Appetit magazine’s website)
I had all the ingredients on hand (but we’re now nearly out of butter.) While it took a good bit of time, the results were very much worth it. It’s also true that you think the butter and tahini won’t mix with the liquids, but you have to keep at it. Once it started to smooth out, I just began whisking it with the fork until all the liquid was perfectly emulsified into the butter and tahini. Then I used a small spatula to smear it over the hot potatoes, just like putting soft cream cheese on a bagel. Then I sprinkled them with toasted sesame seeds. It’s SO good. I’ll be eating this all weekend.
What did BF think of it? Well. . .I’m kind of upset with him this evening (long story.) I didn’t cook dinner, we had plenty of leftovers. Ordinarily I would have pestered him to try the sweet potatoes, but that’s not what I did. This time, I let him know that they were “not made for you,” and that he wouldn’t like it. In other words, I don’t care if he didn’t like the looks of them. I know he wouldn’t like them because of the quarter-cup of lime juice in the tahini butter.
BF doesn’t like anything tart or acid, like limes, lemons, or any kind of vinegar, and I’ve found that out the hard way. I’ve made one or two things with a small amount of balsamic vinegar for him, but it’s not a strong taste, it blends into the background. He was warned that they weren’t suitable for his tastes. As far as I know, he didn’t touch anything. If he had, I’m sure I would have heard about it.
When I read the recipe, I was thinking about when I would make it, or half of it. This evening, I just decided to go for it, including toasting some sesame seeds. It’s an unusual taste, and the lime juice taste does stand out, but doesn’t overpower. If I ever make it again, I might try cutting down the lime juice to half. When I make hummus, I add half the amount of lemon or lime juice, because it’s too strong for me and ruins the taste.
As For Writing
I’m still working primarily with lawyers, but as I get better with SEO, that could change. I wrote this piece on blogging and the First Amendment not long after my last blog post in response to an inquiry about a couple of previous postings that, apparently, didn’t sit well with someone who happened to read about herself, but not by name or any personally identifiable information (PII.) Approximately three people knew her identity, including herself. Well, I’m protected by the First Amendment, thanks very much, and by the case of Obsidian vs. Cox, 2011, from the Ninth Circuit Court of Appeals.
The Ninth Circuit ruled that bloggers are, indeed, journalists, and are entitled to the same protective provisions as journalists who work for a news organization. One of my lawyer clients, who I’d mentioned this to, said that as long as you don’t post something untrue, you’re good. Well, I didn’t, and everything I publish is true to the best of my knowledge. But the research to find the case law led me to suggest the post to a different client, and the project manager assigned it. So, girlie, if you’re reading this, yes, I do know what I’m talking about, and I can have lawyers back me up on it. Irony alert: a simple phone call asking, “hey, can we talk about this?” would have yielded a completely different ending. But, whatever.
I’ll write what I want, thanks very much.
Until Next Time
I’ve got a number of projects working, in addition to making sure we have clean clothes, washed dishes and dinner, so blogging. . .I’m trying. And WordPress just changed the interface, so now it’s even more tedious to post and add pictures. GRRRRR. . .I’ll get there.
Try the sweet potatoes this weekend.
Enjoy!
