Archive for the ‘Grocery Shopping’ Category
Cauliflower rice is a tasty dish for low-carb and keto eaters. I recently found a dish that uses it for Taco Tuesday or anytime you want something with a delicious Tex-Mex flavor. Let’s get started.
Hello, again, Dear Readers:
Finally, I want to tell you about another fast dinner recipe that’s good anytime. IF you don’t have a fussy eater like BF.
R2D2 And Cauliflower Rice
In my big Instant Pot post, I mentioned the Etsy shop that makes wraps to turn your ordinary IP into something else. In our case, mine became R2D2, because BF is such a Star Wars fan. It just made sense. And, let’s face it, it’s funny. However, I neglected to post pictures of what mine looks like dressed up as a droid:
Isn’t it cute?
I just happened to look on Etsy and found it. Becky has a wide range of them.
“These aren’t the droids you’re looking for.”
I haven’t tried any cauliflower rice recipes in the IP yet, but Corrie Cooks has a recipe for IP Spicy Cauliflower Rice. I’ll try that soon, even if just to use the machine for something that night.
Oh, and that little spot to the left of the IP? That’s a little burn mark. I’ll take care of it soon. My many-year-old coffee grinder blew last night.
POW!
I plugged it into the wall socket and heard a loud POP and a bright flash of light. Scared the bejeezus out of me. BF was in the living room and saw the flash. I showed it to him, and he said, “well, you got your money’s worth out of it.” We looked at the underside and saw that the copper wires were exposed, and I suppose touched when I plugged it in. Into the trash can it went.
If I remember correctly, I bought it while I was working at Boeing so that had to be prior to 2012. So it’s time for another one.
Cauliflower: The “New” Vegetable
So, again, I read many blogs, both on social media and in email. One that I discovered a few years ago and only recently rediscovered was Carolyn Ketchum of All Day I Dream About Food. Her blogs are all about low-carb, keto, and gluten-free foods.
This delicious one-skillet dish popped up on Facebook or Instagram one day, with a graphic that said it was “keto.” Seeing as we were getting onto Taco Tuesday, I thought we could do this instead. So, without telling BF what I was doing, I set out to make it for us.
What Is Cauliflower Rice?
Now, cauliflower rice is this new thing that keto and low-carb folks do to eat something that looks like rice, and when properly cooked, acts like it. However, it’s infinitely lower in carbohydrates and takes on the flavors that you add to it. Suddenly, cauliflower is “having a moment,” and it’s the “newest” vegetable on the foodie scene.
I’ve found these recipes in a search on The Pioneer Woman’s website:
- Another version of Cauliflower Rice
- Similar to mashed potatoes, Cauliflower Mash
- Cauliflower Pizza Crust
- Mac & Cheese with cauliflower instead of pasta
- Brownies of Cauliflower? No kidding, haven’t tried it myself)
- Air-fried Buffalo Cauliflower bites
Of course, you could search for recipes anywhere, like Pinterest, or any blog you like. Flip a coin in any direction, you’ll likely land on a recipe for it that’s different than mine and everyone else’s.
You can buy all sorts of cauliflower-based things now, including my favorite, Caulipower Pizza. The company has added a range of new and healthier foods, including riced cauliflower, sweet potato toasts, tortillas, chicken tenders, and pastas.
Basic Cauliflower Rice
I’ve made the cauli-rice a few times, and honestly, I could eat it every day the way people around here eat white rice. If you have a food processor, you wash and cut a whole cauliflower head into florets, and grind it up until it looks like grains of rice. From here you can do a number of things with it, like the recipe I’ll describe shortly. Or, if you don’t want to mess with it, you can buy it already ground into bits:
You don’t have to do it yourself–it’s available ready to cook.
I can’t believe we can buy this here. I’m very glad our local Winn-Dixie carries it. I haven’t looked for it in either Walmart or Rouse’s yet. What you get is perfectly chopped cauliflower:
You might think it’s white rice, but it isn’t.
It’s still raw cauliflower, of course, but it cooks quickly.
See?
Cooking Cauli-Rice
To make cauli-rice as a side dish for nearly anything, it’s really simple:
The setup
Heat your pan on medium-high, then add in the oil and butter:
Melt the butter in the oil like so.
When it’s melted completely, add in the cauliflower rice:
Here we go.
Stir it around and add in some salt and pepper:
Grind it fresh or from a jar.
As always, use a light touch on salt. You can always add more if it’s not salty enough. Keep stirring for five to seven minutes:
Cook it until the cauliflower is just softened:
It doesn’t take long
And enjoy it with all manner of keto or low-carb dishes, or pretty much anything you like–even if it’s not keto. I served this with the Instant Pot pot roast I blogged about last week.
Cooking it like this takes out the “chalky” taste that BF doesn’t like–as well as Ina Garten, The Barefoot Contessa, no kidding.
Low-Carb Mexican Cauliflower Rice In A Skillet
This dish was almost as easy as making regular cauliflower rice.
The setup
So I got all the ingredients together and got started. This is one of those times I wish I hadn’t told BF what was in it until later. He doesn’t appreciate it when I buy grass-fed beef or anything organic.
I get it when I can.
I did just a little prep work to make the cooking process easier, as I always try to do:
It’s worth the trouble
Since it’s Taco Tuesday, there is the appropriate cheese:
This is easy, but you could use plain cheddar too.
The Process
Start browning your ground beef:
Just like you would if you were making tacos
Drop in the chopped onion and bell pepper:
Now cook for a few minutes until they soften and the meat is no longer pink.
Add in the taco seasoning:
If you like the packet stuff, go for it. You can also use any kind of taco seasoning you like, or mix one up.
Step Two
Now add your chopped tomatoes:
And the cauliflower rice:
Stir a little, then add the half-cup of chicken broth:
Now reduce the heat to medium-low, and let it cook until the cauli-rice is done. This should take about eight minutes if it’s raw, and ten minutes if it’s frozen, according to Carolyn.
Cheese!
Now take that cheese and sprinkle it on:
Almost there
You should have enough to cover the top:
Now put a lid on it until the cheese melts:
And dinner is served!
Meat. Cheese. Taco seasoning. Cauliflower Rice. Any questions?
You can serve it with your favorite toppings like avocado and sour cream. If you have others not eating keto, tortillas, tortilla chips, or other non-keto things will be great too. Or, you can have it just like this.
Dinnertime!
Not the neatest picture ever, but it was delish. I don’t care what BF says.
New rule of thumb: do NOT tell BF what’s in it until he tries it!
If you’re interested, Carolyn Ketchum also has some additional recipes for cauliflower rice on her website. You can read more about Carolyn on her About page.
New Taco Tuesday Options!
Sure, tacos are delicious, but you don’t have to eat them every single week. It’s always nice to have another recipe that has the Tex-Mex flavors as another dinner option.
Since you’ll make it in one pan, dinner will be ready in about thirty minutes, so it’s great for a weeknight or a fast dinner on a weekend. And it’s healthy, too.
Enjoy!
Hubig’s Pies are coming back next year!
Hola, Amigos!
Only an hour after I published my July update post yesterday, I go into the living room and there’s a blip on the news about the return of the old New Orleans favorite, Hubig’s Pies. There is rejoicing in the land tonight.
I wrote about these iconic treats a few years ago, when I was still living in Houston. I think I was looking for something else to blog about. When I stopped traveling around Houston and trying different places, I struggled for new blog topics that were interesting. And, quite frankly, there were times when I just didn’t feel like writing anything.
But I couldn’t believe my luck–I knew I should have waited before I published, but I just wanted to get a quick update out.
The Announcement
Since 2012, people in Louisiana have patiently waited for the return of a beloved hand pie that was available about anywhere for 90 years. Their patience has finally paid off.
In a joint press release, Governor John Bel Edwards and Hubig’s owner Andrew Ramsey announced today that the company would resume producing the famed pies in a new facility in Jefferson Parish, not Orleans parish where the company lived for 90 years.
The State of Louisiana and the Parish of Jefferson offered multiple business incentives, that, apparently, Orleans Parish wouldn’t. But whatever–people are overjoyed, and who cares if they’re made in Jefferson Parish? They plan to use the same recipes, and not change anything, so that should ensure consistency and happiness again.
Not So Fast
However, they note that they don’t have a place yet, but they are working to get one, and get started. Mr. Ramsey was quoted as saying,
“I don’t have a facility yet. I don’t have a place where I can press a button and start making pies,” he said in an interview.
“This (loan guarantee) is a part of the puzzle to get the business back again,” he said. “Everything has been coming together; we’ve had a tremendous amount of support. But I don’t have a timeline yet.”
But after seven years of nothing, this is definitely good news.
The manufacturing equipment they need is going to be highly specialized, so that’s probably going to be their biggest hurdle. The factory will bring something like 30 jobs to the suburban parish, likely in Metairie or Kenner.
Side note: the Govna is from the area where I live. I’ve met a couple of his relatives because I happened to be in town, and BF introduced me. BF actually shook hands with him at a funeral a year or so ago, and went to school with a few of his relatives. The Gov lives here and commutes to Baton Rouge every day, something I thought I’d be doing when I interviewed at LSU in 2016.
There’s more information here in this news story.
What’s The Big Deal About Hubig’s?
In a state that doesn’t always value health and wellness, local food is one of those things that people hold onto and take very seriously.
An apple Hubig’s pie in all it’s deliciousness.
The Hubig’s Pie affair is bigger than the Twinkies affair, because Hostess pretty much already had a buyer waiting going into bankruptcy court. But I’m sure Mr. Ramsey has been able to learn from the Twinkies re-set and will be working with new, more agile, manufacturing practices.
Things like king cakes and other regional favorites have become wide spread. As I mentioned originally (and probably a few other times), king cakes are available in bakeries in Texas, and New Orleans bakers ship the cakes nationally. Check your grocery store for “Louisiana” or “New Orleans” foodstuffs, and you’ll find things like Tabasco, Zatarain’s, and maybe even Tony Chachere’s spices. I bought a wide range of things at HEB in Houston, so I know they’re available elsewhere, and online if you know where to look.
But Hubig’s Pies didn’t really make it out of Louisiana. It’s just one of those regional favorites, like kolaches in Texas. They were just always available, in every grocery store, convenience store, truck stop, gas station, and everywhere snacks were sold in the region. When they went away, as I mentioned in the last post, people missed them terribly, and have been asking for them to come back ever since.
The Devotion To Hubig’s Pies
Ladies and Gentlemen, your patience will be rewarded next year. Hubig’s Pies will make Louisiana great again! (I’m sure that’s what they’ll say, anyway.) You’ll be able to buy them online, too. How about that?
This article on NOLA.com (full of garbled code written by a monkey, I presume) details all the ways people have kept the flame burning for Hubig’s Pies. One lady kept a blueberry Hubig’s in her freezer all these years as a souvenir. Another has one sealed up in a plastic freezer bag in her closet. (EEEWWW!!) And as you saw in the last blog post, Mardi Gras costumes abound for people who are waiting for their Hubig’s Pies to return.
There’s even a comment by the Governor himself, speaking at a campaign stop, about his love for the missing pies. I’m guessing he’ll be using that in his re-election platform. Well, let’s face it, wouldn’t you?
Let me reiterate, as stated the first time I wrote about Hubig’s Pies, that there is nothing healthy, sugar-free, or gluten-free about these things. They are, like a lot of Louisiana foods, primarily white flour, sugar, starches, and likely unhealthy oils. Enjoy at your own risk. . .because everyone else here will take that risk once they are being sold again.
I’ll have a small bite of BF’s, just to satisfy my curiosity.
The Divided Dinnertime
Last night was one of those nights where we ate from our “pre-relationship menus.” BF calls things like Hamburger Helper “the pre-Amy menu,” and I referred to the roast chicken leg quarter as one of my “favorite single-girl payday meals.” Because it is, like the perfectly cooked flat iron steak that’s sliced against the grain and laid on top of a crisp salad with lettuce, tomatoes (grape, please), sugar snap peas, maybe some avocado, and a quickly whisked dressing of EVOO and a raspberry vinegar. Oh, and a bit of Celtic of pink Himalayan sea salt to finish it.
I asked why he would make such a thing, and his response was, “Well, you’re always telling me how great Pea & Pesto Soup is, so you can have that tonight.” I found the chicken leg in the freezer next to the ground beef and claimed it as my own.
We’ve been doing that sometimes, when he feels that Hamburger Helper, or a frozen Swanson dinner is just the thing. I’m sticking to the healthiest things I can eat here, which occasionally involves something like rice, which I don’t normally consume. But if it makes him happy, oh, well.
Drag Week
BF and his twin brother are planning to make the pilgrimage this year to Hot Rod Magazine’s annual Drag Week. BF went last year with another of his “car guy” friends, but they were only gone a couple of days. This time, the twin mechanics are planning the entire week of smelling like the exotic scents of car exhaust, motor oil and transmission fluid, as well as eating at various local greasy spoons. For this red-haired foodie, it means:
- I will be alone and free to be myself for an entire week
- I can cook and eat whatever I want all week long without criticism, critiquing or fake retching
- This includes the absence of comments such as, “She’s tryin’ ta kill me!”
- I can watch my own TV and sew as much as I want
- I can invite over whomever I want, including, but not limited to
- BF’s brother’s wife and 5-year-old daughter
- “Car guy” girl JJ, and possibly her daughter if she’s interested
- Friends J&A who live a couple of miles away; A is one of BF’s collegues, and J is her boyfriend
- BF’s father who lives up the road (although he won’t come unless there’s an emergency)
- Anyone else who appreciates gourmet cooking and lives close enough or wants to drive up here
- Or nobody at all
I’m not planning a dinner party, although I probably could. But as I’ve told BF several times, I’m making plans for my “Drag Week Menu.” I’ll be cooking all manner of delicious, healthy food to enjoy while he’s across the country. The recipes may come from the new cookbooks I’ve bought, too. So what if he can’t say “Braciole?”
Networking
Remember when we went to Mr. Earl’s Barbecue? BF knows Mr. Earl from Drag Week, since he works on these kinds of cars at his shop outside of Baton Rouge. That New Year’s Eve gumbo fest and barbecue event is a yearly thing he does for all his “car guy” friends. (We missed it last year, maybe this year.)
Honestly, Drag Week is a networking event for petrolheads. BF knows so many people from Drag Week, I can’t tell them apart. But they have a great time, make new friends, meet up with old ones (supplemented by Facebook) and have fun while they’re there.
On a basic level, it’s like AWAI’s yearly copywriting Bootcamp. I streamed it live again this year, and I loved it all. But I do wish I could go in person next year. You never know, you might meet an automotive copywriter there!
Until Next Time
I plan on blogging again before too long, honest. Meantime, thanks to everyone who keeps reading my foodie-related rantings with SEO optimization.
Enjoy!
Gumbo–that ubiquitous dirty-dishwater looking stew of whatever people throw in it, unique to Louisiana, happened in the Casa de Rurale recently. It could have even happened in Texas. Not quite what you think, and I ate it too. Read about how I made it, I ate it, and how it was somehow gluten-free and wheat-free thanks to a certain author.
Hi, Again, Dear Readers:
Do you idly flip through cookbooks and think about making something? I do. I think about how nice it would be to try this recipe, and how enjoyable it would be to have, and maybe how much I enjoyed making it for Miss Alice, or for a group of people. One day I did it, but it was for BF. But first, some news.
Little Japanese Cookies
So three of our Buddhist youth division went to Japan in February for a training course, and they had a pretty incredible spiritual time, from what we heard. No, there wasn’t any sake or karaoke involved (or they left that part out) and they brought back lots of stories. Well, one of them came to our district meeting and brought the cutest box of little cookies:
Isn’t it beautiful?
Kansai is a city in Japan where great things have happened, and one of the places they visited. I insisted that our district leader/hostess let me take pictures as she opened the box. Little things like that from Japan are just adorable. So, here we go:
The label came off
The back of the box:
I think this is the manufacturing label
Company information, I guess
Then we cracked open the box to see:
The contents revealed. Aren’t they adorable?
They’re really tiny, no kidding:
I told you! Tiny! (No, that’s *not* a wedding ring.)
I had to try one, this one being raspberry. Mildly sweet, crunchy like an amaretto cookie, and lightly flavored. I didn’t ask for a translation of the ingredients list. Again, so cute:
Banana?
I have no idea what it says. I brought two or three home to BF, where he devoured them all in a quick bite.
On the way home, I made a quick stop at Whole Foods (I was only a couple of miles away) and noticed this in the parking lot:
Really?
No kidding, a charger for an electric car, and it looks to be free for Whole Foods customers:
Interesting, no?
Of course, the first thing I wondered was, “does anyone in Louisiana, let alone Mandeville, have an electric car that needs this?” California, sure. Arizona, maybe. Texas, probably with all the petrolheads. But Louisiana? No idea. But if you have one, well, you can charge up that the Mandeville Whole Foods. I don’t know about any other Louisiana location.
I’m sure it won’t be free forever.
Quick Note On Sourcing Ingredients
Finally, I realize that my new favorite online vitamin store also sells a myriad of healthy food products. Why didn’t I think of this before? Vitacost carries all manner of healthy foods and ingredients. I was looking for corn flour recently to make more of my favorite vegan cornbread from Babycakes. Nobody carried it, even in New Orleans. Finally I thought about ordering it directly from Bob’s Red Mill, but then I looked at Vitacost. Oh, yes–they have ALL that stuff, including their own brands of things like pink Himalayan sea salt and a three-pound bag of the sweetener Erythritol (the subject of an upcoming blog post) for a really good price. They may not have absolutely everything, but if you’re looking for something that’s hard to find, check Vitacost’s website first before giving up on it.
And of course, don’t forget Amazon’s website for hard-to-find ingredients, either. Remember the best part about both these merchants: they ship it right to your door!
Update On The Dishwasher
My fabulous countertop dishwasher is washing its heart out these days, but I discovered that the model I bought is currently unavailable. Why? Because Edgestar and Compact Appliance will be bringing out new models this summer. If you’re looking to get one immediately, check other online outlets to see if they’re still available. If not, give it a couple of months.
Also, I have a new client who asked me to write some “green” articles. Because of that, I’ve discovered that Seventh Generation powdered dishwashing detergent works really well in this dishwasher. I’m going to start buying so I can help us get a little bit greener. It’s a little more than the gelpacs I’ve been using, but I only use a tablespoon, so that box will last me quite a while. The previous powder was the Walmart brand, which I’d bought thinking it would work fine. Nope–it clumped and glued itself into the dispenser. But Seventh Generation doesn’t do that. I’ve got a big box, and will be returning the gelpacs one day soon.
Friend of the blog LK in Houston buys her, um, bathroom tissue from Amazon, and they deliver a 48-roll case to her front door. I think she has Prime, but I don’t remember. It may be a good option for us, too, since we’re. . .way out here. The mail lady and several other courier drivers have become very familiar with the Casa de Rurale since I started regularly ordering stuff online.
The Re-Education Of BF
Sometimes, I wish I’d never picked up cooking as a hobby. Especially with BF around. I get bored making the same thing, stuff that looks like a Swanson TV dinner. Sure, it’s easy to throw in the CrockPot, and I appreciate that part of the meat-and-potatoes dinner. But geez–can’t we eat something different sometime? Grass-fed beef if it’s on sale? It wouldn’t hurt to buy organic milk when we have the chance, either.
Last week we had to head over to Baton Rouge, and I twisted his arm to take me into Sur la Table. It’s a smaller store than Baybrook, and they don’t do cooking classes, darnit. When I told him about it, he kind of knew where it was, but had no idea why. Finally, after trying to explain “professional cooking tools,” and not getting through, I decided to take it to his level.
See, BF isn’t stupid or ignorant–but sometimes, he has no frame of reference. It’s not ignorance–that’s just not ever knowing what something is. Like a popular TV show that everyone else watches, but you’ve never seen it, so you have no idea what the other person is talking about. Happens to both of us all the time. To him, buying something at a pricey store is no different than going to Walmart for it. Finally, I thought on his level, and realized how to explain it.
“It’s Snap-On Tools For Cooks.”
THAT made sense! If you’re not familiar, Snap-On Tools are the high-end, professional grade mechanics’ tools that are coveted by car guys and gals everywhere. They work the FIRST time you put that wrench on a bolt. Sure, they’re expensive, but they’re professional grade and are made to last a lifetime, just like Le Creuset pots.
What did I need? A good potato masher. I make mashed potatoes for him a lot now, and so I needed one. I wanted a good one that would last a long time, and I got it. (It also doubles as something strong to whack him with if he starts messing around in the kitchen.) Of course, all he could think of was, “It’s overpriced.”
A Tale Of Two Salads
To give you an idea of the contrast between us, BF took me to a local seafood restaurant recently, where they have a salad bar. If you order an entree, there’s one trip to the salad bar. You can just have salad for one price with multiple trips. If you’re really hungry, order an entree *and* multiple trips to the salad bar. I make mine count.
As a veteran of places like Sweet Tomatoes, I look for the good stuff, and frequently pass on salad dressing:
Healthy, fresh, green salad. Yum.
Oh, yes. And those are raisins and dried cranberries, too. Not too many, but some for added sweetness. Now, when BF hits the salad bar, this is what he comes back with:
He calls this “salad.”
About a half-cup of lettuce, some cheese, red onion, 12 ounces of Thousand-Island dressing and several bread croutons. And yet, the lettuce gave him. . .gas. That’s what he says, anyway. He takes the hush puppies off my plate, too.
BF cringes when we go to restaurants, but thankfully, it’s not very often. I try hard to find the healthiest thing available, and I’ve been successful each time by asking questions. So you see what I’m working with.
Amy Makes Gumbo
Much as I’m *not* a fan of Louisiana food, I made gumbo for us recently. Why did I grow up in Louisiana, but don’t want any? Well, I’m done with it. And, Louisiana food is a lot of flour, hydrogenated oil and other unhealthy stuff I don’t want. So I dropped it years ago. Mexican food, yes, thank you, with lots of guacamole, sour cream, cheddar cheese and fresh salsa. But you can keep the rest of that stuff. Yuck.
Oh, and BF’s daughter made a gumbo for us once that used the base out of a packet. No. Everybody here has their own way of making gumbo, but. . .well, she bought a gumbo mix or something.
Admittedly, if BF decides to go for some boiled crawfish, I’ll gladly have some. Shrimp, of course, I love, as long as I don’t have to peel 150 pounds of them. (I’ve done that too.) I usually order shrimp in a restaurant, because I don’t have to mess with them. Crab, it’s been way to long. And oysters are only good if they’re deep fried in hydrogenated oil with high-carb cornmeal and flour, so I usually pass. But jambalaya and gumbo? No thanks. Until now.
Could It Be. . .Gluten Free?
Yes, indeed, it can, thanks to my accidental finding of a gumbo recipe in a cookbook a couple of weeks ago.
Now, I showed you the pictures from the gumbo cookout we visited at the holidays. (BF recently visited Mr. Calhoun at his place of business, the auto shop, for car stuff for one of his clients.) On one of those trips, BF had the occasion to have lunch on the road, and he got. . .gumbo. The “real” kind, from somewhere in Baton Rouge, I think. He texted me the picture:
This is what *real* gumbo looks like.
And yes, he loaded up on crackers. No thanks. He actually didn’t finish it, brought it to his brother’s place of business, and his brother gobbled it up. Enjoy, guys.
I had a few cookbooks sitting in the kitchen, and I started flipping through one to find *something* else to make for dinner. I knew we had two chicken breasts in the freezer, but that gets real boring real quick. And then, I came across something in the Wheat Belly 30-Minutes (Or Less!) Cookbook: New Orleans Gumbo.
Say what?
I went over the ingredient list, and realized that I only needed a few things to complete it. Andouille style sausage and a bell pepper. Carefully, I made plans to purchase these ingredients and wondered how I would get them into the house without him knowing.
He Found Out Anyway
Well, I told him I was making something *special* for dinner that I knew he’d like, but I wouldn’t tell him what. Finally, he wrestled the book away from me and saw it. “New Orleans Gumbo! Well, I’ll try anything you make.” That’s his rule, (and his standard answer), so he’ll have one bite of it. But if he doesn’t like it, well, it’s back to grilled cheese sandwiches or something.
So once the proverbial cat was out of the bag, I got busy with making dinner.
The Setup #1 (minus the coconut flour)
Of course, I left out one ingredient out of the picture, essential to the dish:
A must for the wheat-free roux
So let’s get on with it. Make your Cajun seasoning first:
The Setup, Part 2
Mix it and pour it into a storage jar:
Done! Now I have it for later
At this point, you can get a pinch bowl for the teaspoon you need for this dish, set it aside, and stash this back into the pantry.
Heat your oil over medium-high heat:
Just a couple of tablespoons of olive or coconut oil is all you need
Chop the chicken and the sausage:
Which I forgot to photograph diced
Like this, I guess
Add these to the hot oil:
A good start
And let them cook for about 8 minutes. When they’ve cooked and browned, take them out with a slotted spoon, put them in a bowl, set them aside, then drop the heat down to medium.
Then You Make A Roux
If you’ve never heard of this, a roux (“roo” or “rew”) is the basis for a gravy. It’s done by cooking flour in hot oil on the stove, and it takes a while. You use a fair amount of it, and when you’re done, it’s all thick and brown and. . .gravy.
The Good Doctor has an alternate method.
Pour one cup of chicken stock into the pot, and add the coconut flour one tablespoon every 30 seconds until it’s thick enough for you:
Just like you would with oil and wheat flour
The coconut flour doesn’t really add a noticeable taste to it. Once that’s done, add the onion:
Like this! (So glad I bought this chopping board.)
Then the garlic:
Like this
I love my garlic doo-dad!
Then the bell pepper:
I prefer red, orange or yellow, but he uses green, specifically
And the seasoning mix and cook, stirring occasionally, for about 3 minutes until they soften a little:
I don’t have a picture of the seasoning mix going in.
See how it’s thickening?
Ok, next–add the sausage and chicken back into the pot:
Add the tomatoes too
And then add the rest of the chicken stock:
This is two cups the remainder of the three.
Then just cover and cook it for 8 minutes more. The chicken should be completely cooked and the vegetables softened.
What About The Rice?
Don’t panic. I’ve got you covered.
When you get gumbo in a restaurant, it’s usually served with rice, or the rice is in it. That’s not low-carb, and I’m not sure about gluten-free, either. SO. . .I made rice for him and quinoa for me.
I know, I know. . .but that’s all they had, and it is certified organic.
I used the last of the chicken stock for my quinoa:
Didn’t want to deal with leftovers, so the quinoa cooked in it
And, of course, made some rice for BF.
Busy night at the HeatCageKitchen!
And then it was time for dinner. You won’t believe what happens next. . . .
The Tasting And The Conversation
So I fixed his plate, and then mine, and we sat down to have gumbo on a Saturday night.
Here it is. The real thing. With quinoa.
He takes a bite, and then another. He doesn’t say anything at first. It went like this:
“Well?”
“It’s pretty good.”
“Really?”
“Yes.”
“OK if I make it again?”
No response.
“Well?”
“I feel like I want to yell at you for not making this before! Why haven’t you ever made this for me?” (He’s still stuffing his face with it.)
“I only found the recipe last night.”
“How long have you had that book?”
So, there we have it. Winner, winner, chicken dinner!
It Really Is That Easy To Make
If you want to make this for yourself and/or your family, I’ve put a printable PDF copy on the Recipes page. You make the seasoning, and then make the gumbo. Doesn’t take too long, really. Healthy, tasty, and a great weeknight meal, with or without rice/quinoa.
Coconut flour is pretty easy to find these days, and I can get it here in my area (although I still get stuff at Trader Joe’s sometimes, too.) And as I said earlier, Vitacost and Amazon can ship it to your door if you can’t find it locally.
What are you waiting for? Make some and enjoy it.
Happy Dining!
I’m sampling Starbucks’ new gluten free breakfast sandwich today.
Hi, again, Dear Readers:
Well, I found another thing to write about. If you’re one of my gluten-free readers, this one’s for you.
But first, some news
Remember my blog post on einkorn wheat, the original form of wheat that’s being grown again for a hungry world? My einkorn article for my client OffTheGridNews has been published, just this week, and you can read it here. There are two more articles in the queue that haven’t been published yet. I’ve been paid for all of them, so they’ll be out eventually. On Facebook, that article garnered about 10 comments (not all nice), 79 shares and 80 likes. So I guess I can write. . . .
Food Redux
It’s long been known that the food industry throws out a lot more food during the selection process than they keep. Farmers know they can’t sell a funny-looking tomato that will taste incredible, because appearances are everything. Misshapen produce is a big one, but there are other bits and bots that are, shamefully, discarded, adding to food waste and landfills. Ever think to yourself, “we could be feeding hungry people with that”? (Or said to a child, “there are starving people in. . .so eat it?”) Well, turning leftovers into food is a trend that’s happening now–but it’s startups that are leading the way.
From the Washington Post, food waste is the “hot” new trend in food. Edible but ugly produce is turned into jam, flour is milled from the remains of coffee beans, and stale bread is turned into beer. It’s not dumpster-diving, because nothing has gone that far, and a lot of “waste” has been kept out of landfills. These innovative folks are just taking something that’s usually discarded, but useful and still edible, doing something new with it. I like that.
My question: why hasn’t anyone thought of this before?
Teaching Lettuce
Zeponic Farms, part of George Mason University, is a little gardening operation in a re-purposed shipping container that grows lettuce, other green stuff. They work with folks in the Mason LIFE program to offer education and work experience to those with special needs. The lettuce they grow is sold to the campus food service company, Sodexo, and served in the campus dining hall. Can’t get any more “local” than that, and it benefits a lot of people. Eventually, they hope to offer employment to the special needs community as well.
I’m sure they’re not growing *that* kind of herbal in there. Not where anyone can get to it. But Louisiana’s own LSU is getting on that medical pot bandwagon to–what?–generate revenue. Because revenue from alcohol and gambling casinos only goes so far.
Starbucks, again
On a lark, I decided to head to Starbucks in Hammond for the day, since the library closes early and BF works late. I’m sure he won’t mind. Knowing that I had two free things, I figured that I could try their new gluten free breakfast sandwich today. Originally, I wanted BF to join me so he could try it with me, but. . .well, I think I need a new taste-tester for this humble blog, since he complains about it a lot. He doesn’t want me near the Crock Pots again for a while, and he’s all but banned me from waffling anything for him, so. . .that’s enough of that. BF is now retired as the HeatCageKitchen taste-tester. Problem is, I don’t have anyone else to use, so I tried the darn thing myself.
The issue with a lot of the “gluten free” stuff, like many “alternative” foods (diet, diabetic) is that they taste bad or have a dreadful texture. One bite, and you realize that you’re better off chewing your nails. The market share and demand for decent-tasting gluten-free food increased when more people went gluten-free. It’s not just folks with the allergy anymore. The more people read about what modern wheat really is, (i.e., Wheat Belly), the more they leave it alone.
They finally made one
A couple of years ago, I called Starbucks to ask them about doing something gluten-free. The response was that they were unable to because they couldn’t guarantee against cross-contamination with other gluten-laden products. Some of that problem has been dealt with, as I’ll show you.
Hungry, I sauntered up to the counter and requested one along with a refill of hot brewed coffee. When the little oven went off, I was handed this little package inside one of their standard white envelopes:
That’s how they solve the cross-contamination issue!
Yup–sealed in a parchment pouch that can withstand the heat of their mini-ovens. No mistaking which one this is, either. But how do you know it’s really gluten-free?
That’s how.
And this means?
Certified gluten free means that, depending on the regulating program, this food product contains less than 20 ppm (parts per million), although the Celiac Support Association (formerly the Celiac Sprue Association) requires foods to have less than 5 PPM. According to this article, anything less than 20 ppm is not detectable, and most people with the allergy don’t have a reaction at that rate.
The FDA also has official rules on what constitutes “gluten free,” setting that bar at 20 ppm.
Companies that jump through the hoops to get certified are usually catering to the gluten-free crowd anyway, so they want to make sure you’re getting what you asked for. Knowing what kinds of foods are gluten-free already helps.
The Starbucks Gluten Free Breakfast Sandwich
Drum roll, please.
Tearing open the envelope, I carefully removed this:
The Gluten Free Breakfast Sandwich at Starbucks
OK, so it’s a little lopsided. They get jostled about in those little packets. They can’t straighten it out because that would require opening the packet. Then I took a bite:
Looks like the regular breakfast sandwich, doesn’t it?
And another bite. . .
No. . .it’s not mold.
What did it taste like?
For a gluten-free item, it’s pretty good. The same tasty fillings you’d expect in their regular sandwiches. The bread is only slightly stiffer than regular bread–think ciabatta or French bread. Then there is the matter of a little bit of flour on it, something the regular sandwiches don’t have. Just don’t eat it too close to your keyboard, I’d say.
Oh, yeah.
The fine print
If you’re wondering what’s in these, well, this is the back of the packet:
I know, I know. . . .
Bread normally has a lot of ingredients, but because it’s also egg, cheese and Canadian bacon, well, you know.
You can read more about this sandwich on Starbucks’ website, and it should be available nationwide. Hey–if they have it in one way out here, you should be able to find it anywhere.
They sell about 12 of these a day in Hammond, I’m told, so there’s definitely a market, even in places where people don’t follow the food trends. Southeastern Louisiana University is also in Hammond, so that may also be a factor. Bigger cities like Houston probably sell 12 an hour, if not more.
Rejoice!
Starbucks carries a myriad of things, many of them gluten free, as I’ve mentioned before. But now, you can get a gluten-free breakfast sandwich in Starbucks, too.
It’s getting on time to go and pick up my former taste-tester from work. He had a frozen dinner today for lunch after his rampage through Walmart this morning. Tomorrow will probably sandwiches. His choice.
Until next time. . . .
Enjoy!
Einkorn–a funny word you might be interested in if you have gluten sensitivities. Especially if you really, really want bread again, but even a whiff of wheat sends your gut into overdrive.
Hello again, Dear Readers:
Spring is springing up everywhere, especially since much of the US is now on Daylight Savings Time. Arizona, Indiana and a few other states don’t observe it, and there is a movement in Texas to ditch it for good. Will they do it? Who knows? I kind of wish the entire US would dump it–it’s just hard on us all twice a year.
A slow-cooked week
Yesterday morning, I tossed some on-sale beef of indeterminate origin into the slow cooker, seasoned it with some Paula Deen House Seasoning, a little olive oil and turned it on. Lately, that’s just how we roll, but there’s a dinner already cooked when we get home. We just cook some rice, quinoa, and whatever else to go with it. Monday, I did the same with some pork stew meat–and it was pretty good. I just tossed the frozen meat in the slow cooker, seasoned it and added a bit of olive oil, turned it on and walked out. We had a ready-and-waiting dinner that night. But after I put the meat in the slow cooker yesterday, one of his car-guy friends, Big Dave, called, and we did an impromptu barbecue. So with the slow-cooked meat, BF’s lunch was already made for today, and dinner for me later.
Today’s email from Stephanie O’Dea discusses taking your slow cooker on travel with the fam. Can you blame her? Apparently a lot of people do this. Camping, hotels–and the food is ready to eat, all you need is a working outlet, just like your waffle maker. If BF and I ever start traveling, we’ll definitely pack a slow-cooker if we can.
Still writing
I’ve been busy writing, and boy, have I got an interesting subject for you. (Well, I think it is.) Unless, of course, you already know what “einkorn” is. Even if you do, I invite you to keep reading, because you might be interested to know what happened when I finally got around to using some and foisting it, I mean, offering it to BF and his friends for a taste-test.
Amy’s disclaimer
Let me point out (again) that I’m not a doctor, nurse, or medical professional. I do research and report on it. You must use your own judgement when trying something new, particularly if you have a medical condition. Don’t go full bore and eat, drink or use something that you’re not sure about because Amy (or another blogger who is actually trustworthy) says you should. You must do a little reading and decide for yourself. What I do know is that if you have a gluten allergy, einkorn may be something you can have. BUT–you’ll need to read more and try a little of it if you think it’s worth it. That’s why I provide links, so you can see where I got my info from.
If you have celiac disease. . .no. Celiac is an autoimmune disease, completely different from the gluten allergy, and you absolutely cannot have einkorn. These things I know from my research, not because I’m an expert.
Now for some updates.
Post-modern menus in the Casa de Rurale
BF indulges me, and I take the best care I can of him. He says he’s just “humoring” me on these natural things, like the tea tree oil for his feet. Rest assured that BF is fed well, whether he wants to believe it or not. He explained to me a few nights ago that the menu in his kitchen is divided into two time frames: “Pre-Amy” and “Post-Amy.” (My first question: “am I leaving?“) There are foods he was used to eating and making for himself before I showed up, (i.e., Hamburger Helper) and the new, ultra-modern things that are produced in his kitchen now that I’m there (like Pea & Pesto Soup, and anything with cannellini beans, or foods from the waffle maker or slow cooker.) Me? I’m still trying to eat clean and low-carb in an environment with Kool-Aid, cookies and vegetable oil, best I can.
More culture shock
Last week his daughter, son and partner came for another impromptu BBQ dinner. I was glad to see them, but I wasn’t ready! I was hurrying to clear off the table and for dinner while they were outside trying not to burn down the house. Despite the frozen chocolate cream pie they brought, and the potato salad BF bought at Walmart, I was able to eat rather clean by requesting BF not put that stuff he calls “barbecue sauce” on my pork ribs. They were only subjected to the barbecue rub I have made for many years, with sugar or gluten or anything. The rest were coated with a “sauce” from a bottle loaded with HFCS and other dreadful chemicals. He was kind enough to use a separate pair of tongs for mine, too.
Her son is 3, and as active and precocious as they come. At some point, she asked me if there was any Kool-Aid. No kidding–and BF has some of that chemical-infused sugar powder in his pantry, in addition to soft drinks in the fridge. She made a pitcher of it and started putting it in the wee one’s sippy cup. Horrified, I asked, “you’re giving that to you child?” She said, “Oh, yeah, it’s great!”
She has not read Tox-Sick. (My paperback copy arrived last weekend.)
He thinks I know all this stuff
BF managed to leave out a few important details when he requested “spaghetti and meat sauce” the other night, like browning a pound of ground beef before pouring a jar of <ugh> Ragu spaghetti sauce into the skillet and letting that warm while boiling the pastas. His pasta was some of the multiple boxes of spaghetti in his pantry; mine was a cup of Ronzoni gluten-free penne pasta, found at the Hammond Winn-Dixie. I was browning ground beef at 9:30 at night. He just assumed I knew all this. I didn’t.
Never, ever assume anything. And, of course, read your recipe all the way through before you start chopping something and discover that you don’t have enough butter, oil, or something else crucial to your recipe. (Did that Sunday.)
Einkorn
So, recently I wrote an article for my natural health Upwork client on Einkorn wheat. (I don’t know yet when it will be published, but will give you the link when it is.) If you’ve never heard of it, well, you’re not alone–I didn’t either until I read Wheat Belly. Einkorn is what humans started cultivating as “wheat” a long, long, time ago in the Fertile Crescent when formal agriculture started, and before hybridization. Wheat is hybridized, not GMO, so I was wrong on that. (Amazing what you find out when you do more research.)
I was also surprised to find out that einkorn is actually widely available in the US.
Einkorn flour (picture from Jovial Foods website)
I actually bought a bag many months ago at Erma’s Nutrition Center in Nassau Bay, intending to make bread with it and share it with the GER, mostly as a taste-test. (Maybe the GER assumes I’m the better baker, I dunno.) Well, I never got that far, the bag stayed in my fridge and made the trip to BF’s place last year, and still bounced around his his fridge. (In that bottom drawer where I keep my alternate baking stuff.) After taking on the task of writing a 700-word article on the subject, I realized, “I think I still have a bag of this in the fridge.” So I went looking for it and recipes to make with it.
Why Einkorn?
This “original wheat,” while not entirely gluten free, is a lot lower in gluten and starch than our modern hybrid wheat. It’s also higher in protein. This means that if you have a gluten sensitivity when you eat modern wheat, there is the possibility that you can tolerate einkorn.
Dr. Davis explains his experiment in the book, buying einkorn berries, grinding them and making bread with them. Eating the bread he made, he experienced no ill effects after enjoying some. He did the same thing with our modern dwarf wheat flour, made his bread, had some, and experienced two days of gut trauma. So, yes, it can indeed be the modern wheat we have in this country making you or your loved ones ill. Einkorn may allow bread, pasta, cookies, cakes and other wheat-based baked goods on your menu again.
More einkorn resources
This article by The Kitchen Steward explains five ways that einkorn differs from modern wheat. And At Healthy Home Economist, she explains why her family is switching to einkorn, soon as they use up what they already have.
Here are some baking tips on working with einkorn from Jovial’s Website. You can order it online, and use their locator to find it in your area.
Their daughter was sick
Jovial Foods was started by Carla and Rodolfo Bertolucci, whose daughter suddenly became very ill. With a background in organic farming and a love of Italian cooking, they discovered that she was ill from a gluten sensitivity, and sought to find answers. Carla found einkorn, nearly extinct, and they have, so to speak, “brought it back to life” for a new generation. Together, they founded Jovial Foods, naming it for the joy they felt after finding a way to help their daughter and create delicious food that wouldn’t make her sick anymore. Jovial offers flour, pastas and baking tools for working with einkorn. Carla even wrote a cookbook on the subject (and if you order the book, they’ll send you a free bag of flour with it.) Now, more people can enjoy einkorn–and bread–again.
Some fine print first
Let me point out a few things about einkorn. First, good as it is, yes, it is more expensive. It’s grown and harvested in Italy, organic, and is not like the everyday flour you get in your local grocery. You can’t just use it cup-for-cup in your regular bread or pizza crust recipes, either. Jovial offers some tips on baking with einkorn.
If you’re already dealing with it. . . .
Second, as I’ve said before: if you have someone in your household who has these kinds of allergies, you’re already spending on alternative ingredients to be able to feed them. Incorporating healthier alternatives into the everyday meal plan helps the whole family, and may help the allergic one feel less “left out.” It’s not fun to be singled out because you’ve got this allergy that you can’t help, you know? And it’s not a bad thing if the rest of the family gets to try something tasty and healthy and learns to enjoy it.
Third: gluten sensitivity is not the same thing as celiac disease, although some of the treatments may be the same. Celiac is an autoimmune disease, and celiac sufferers can’t indulge in einkorn, sorry. (That’s from my research on the other article.) And gluten sensitive folks need to try just a little einkorn to make sure they can enjoy it safely and they don’t end up getting sick from it. Many GF folks can tolerate einkorn because of the lower gluten and starch content. And, as I discovered, modern bread has more starch added in to make it lighter and fluffier. No wonder people get sick from it. Jovial’s website also offers additional information on gluten free and specifically, on celiac disease.
What does it look like?
Well, when you open the bag, it looks like. . .flour:
When you open the bag. . . .
It definitely doesn’t smell like your regular Martha White flour, (it smells good) and it feels bit heavier than your regular flour, too.
I finally used it!
OK, I *really* wanted to bake bread with it, but I didn’t have time this past weekend. I’ll do that soon. But out of the blue, BF and I were invited to his friend’s place for dinner on Sunday. It was supposed to be a birthday dinner for someone, but that couple couldn’t make it. So. . .it was six of us: me, BF, his friend Big H, his girlfriend K, her 13-yo daughter M and Big H’s 13-yo nephew, also named H. BF worked during the day Sunday, and after I picked him up, we headed over to H’s homestead. He’s already got a lovely house, but he’s also building a barn, and a saw mill, and a few other things on the property.
It’s the kind of place that I envisioned for myself. . .in Texas. North of Houston. By myself, with Internet, and being that copywriter homesteading in the woods. Oh, well. . .me and BF are doing it with one bathroom and not enough closet space.
During the einkorn research, I found a bread recipe as well as one for brownies on a blog called Live Simply. I saved both of them to use later, and I’ve uploaded them to the Recipes page as well. Again, as of this writing, not made the bread yet, but plan to at some point, and get more of the flour on my next trip to Whole Foods. (That comes under the category of “BF indulges me.”) Kristin Marr, the blog author actually has four recipes for einkorn on her website, if you’re interested; just do a search for “einkorn” and they’ll all show up.
Brownies, in a side-by-side taste test
So, with my article sent to the client, I left the library early with BF and spent most of the weekend doing lots and lots of chores. (They never end at the Casa de Rurale.) About a third of the chores actually were completed, and those will be done this week now that the laundry is mostly finished. I decided that I would use his friends as additional taste-testers, which they were happy to do when I said “brownies.” Big H told me not to talk about the “alternate” version until people had tried them, especially the kids. And BF didn’t mind too much, because I was going to make his favorites anyway.
I pointed out that I wasn’t looking for accolades, but opinions. Things like, “Wow, Amy, you’re a great baker!” That doesn’t tell me anything, right? Besides. . .I already know!
It was a day where I kept looking around saying to myself, “where’s my water?” This is what I’m looking for:
My 24-ounce Venti cup, which runneth over with water, lime juice (or sometimes lemon), ice and pink stuff. Nothing else.
I do get the irony of the red plastic cups that BF insists on using. No dishwasher (of course not, it’s Louisiana, almost no one has one) and he’s not about to wash dishes. But anyway. . . .
I started baking
Since the einkorn brownies were made in a skillet, I made the Duncan Hines version in a skillet too. And of course, didn’t tell anyone which was which. They were obviously different, but again, didn’t tell anyone until I got an opinion from each.
The setup
This is pretty simple–just dump it into a mixing bowl and go for it:
Using a big measuring cup for a mixing bowl helps with this kind of thing. BF is learning this trick from me.
Mix really well, 50 strokes the box says:
Eggs,water, and industrial sludge, I mean, vegetable oil.
And it comes out like this:
Brownie batter, from a box.
Grease your pan:
Used the same industrial sludge to grease the skillet as I mixed into the bowl.
Now, the instructions don’t tell you how long to bake these if you’re using a cast-iron skillet, so I had to estimate.
Standard boxed mix stuff
I went with 325F, and I think it took about 25 minutes. Naturally, I forgot to take a picture of this pan when it came out of the oven. I texted one to BF, so I guess that’s why I didn’t use the camera.
Did I mention I was coloring my hair while this was going on? Don’t worry–my haircolor is a plant-based organic, and even if any did get into the brownies, it’s fine. (No, none did. At any time.)
The Duncan Hines brownies came out as they normally do. Took them out of the oven, set them on the stove, and set about on the next recipe.
Naturally Sweetened Einkorn Skillet Brownie
This one is a little more complicated, and calls for more ingredients, as you might imagine. Because, why? They’re made from scratch!
The setup
For all of you readers still working in IT, yes, I brought my laptop into the kitchen. I was very careful, and there were no accidents. But I really do need to clean that keyboard and use the little tiny attachments I have to vacuum all the dust out of it.
The recipe calls for 12 tablespoons of butter, melted and cooled. Guess who only had one stick of butter left? Yes–and thankfully, there was an option for one stick of butter and a quarter cup of coconut oil, also melted and cooled. So that’s what you see off to the left. And if you’re paying attention, you’ll see the label of a bottle of good Texas honey from HEB. When you buy it, they have little plastic bottles at the store–but I already had a glass jar to store it in, and just transferred the label over. That’s BF’s little bottle of cinnamon, but trust me, we have more–a lot more. I think I’m going to have to refill it so he doesn’t panic.
Two exceptions
In my local Winn-Dixie, I couldn’t get the brand of chocolate chips Kristin recommended, nor could I get instant espresso powder. So. . .I got what I could, and what was cheap and would do the job. Bought little packets of Folger’s Instant (I can’t find the big jar of the HEB instant) and some of the regular Winn-Dixie chocolate chips. If I’d planned a trip to Whole Foods, I might have been able to get them, but that’s not in the cards yet, darnit.
Yes, Miss Sunie, you may tell everyone that I’m still missing my HEB. And tell Miss Carolyn and Miss Lei I said “Hi,” please–I was thinking about Miss Lei just this morning.
First, mix the wet ingredients
I still separate egg yolks like this
Mix the butter (or in my case, butter and coconut oil) , and then the vanilla and espresso (coffee) powder:
Oil & butter
It’s what you can get at Winn Dixie and Walmart here. It works.
I’m still using home-made vanilla extract, just like The Barefoot Contessa does:
Need to get more vodka in there one of these days. And more vanilla beans, too.
If you don’t know this, grease the inside of that cup before you pour some rich, delicious Texas honey into it:
Not raw, I don’t think, but it is real honey.
Once you get all those put together–carefully, so your butter and/or coconut oil doesn’t seize or freeze up–whisk it:
Egg yolks, not whole eggs.
Get that stuff moving:
Whip it! Whip it good! (you’re singing it, aren’t you?)
Now leave it alone.
All mixed!
Next, the dry ingredients
Whisk together all the dry stuff and make sure there are no lumps:
First, the flour
And cocoa powder, of course:
Make sure it’s the unsweetened type, of course
Baking powder:
Been a while since I’ve been to Trader Joe’s for a supply run.
Just drop them in the bowl
And a little of BF’s cinnamon:
Not a lot of cinnamon, just half a teaspoon
And whisk that all together.
Whip it! Whip it good! (sorry, I couldn’t resist.)
Another quick kitchen tip
Something else I’ve been teaching BF to do is check the bottom of the bowl to make sure it’s all mixed. Sometimes when he’s baking from a box, he doesn’t check this. But, seriously, take a look:
Clear bowls help you see if you’ve got it properly mixed.
If I hadn’t looked, it wouldn’t have come out right. Finally, I got it all done:
Perfect!
Then I mixed the dry stuff into the wet stuff. I can’t take a picture of myself while mixing the wet into the dry–I only have two hands, and BF was at work.
Not so fast
At this point, you let it sit for ten minutes. It thickens up considerably from a fluid liquid to a thick, pasty liquid, no kidding. The oven was already preheated:
Nothing wrong with checking, right?
So I just put a bit of coconut oil in the Lodge skillet:
Coconut oil on this one
And once it thickens, you fold in the chocolate chips.
I know, I know. . .we’re not in HEB anymore.
Since I wasn’t able to get the brand Kristin recommended, and the mini-chips cost twice as much, I bought the Winn-Dixie brand. They’re not bad, but I know the HEB brand would have been better. (Just an opinion.) So Kristin says to use a “heaping 1/2 cup” if you’re not using the mini-chips.
Does that “heap” enough?
Fold them right into this now-thickened batter:
More chocolate!
Mix and fold well:
Make sure you make that pass on the bottom of your mixing bowl, too.
It looks like this:
With chocolate chips spread throughout
And pour into the skillet:
Here we go!
Yeah. . .pour it right in.
Doesn’t exactly “pour,” does it?
I had to put down the camera and scrape it out with the spatula by hand. It’s that thick. No kidding.
So you bake it for about 25 minutes, testing it before you take it out of the oven. At this point, it was also time to take phase 2 of my hair color out, so that worked out well. It was great once I took it out of the oven:
Success! Brownies!
Unfortunately, some of the pictures I took have. . .disappeared. I don’t know why, but I can’t find them. But I can tell you the rest of the story. Both pans were wrapped in foil and loaded in the back seat of the White Knight and transported to Big H’s place about 20 minutes away.
Over the river and through the woods. . . .
For dinner, we had, among other things, this delicious chicken roasted outside on a rotisserie:
Oh, it was very, very good. That’s actually two chickens on a huge spit.
And there was some grocery-store rolls coated with butter that were baked, (I passed) salad, and some jalapeno & cheese sausage going on, which I liked even better than this delicious chicken. We were told that it’s available at a slaugtherhouse up in Kentwood, where K lives. (Half hour away, maybe?) Yeah, I got two words for that sausage: ROAD TRIP!
How did they like the brownies?
Well, we talked about all kinds of stuff, and had a great time. More culture shock: K’s daughter loves Harry Potter, but her grandmother told her that it was “evil” or something, and that she shouldn’t watch it. Fortunately, K disagrees, and M is a huge fan. Little H was telling me about his grandmother, a heavy smoker, and how she uses basil to help her breathe. From there I couldn’t stop telling him about pesto, and Pea & Pesto Soup. Both were smart kids, and it was great to talk to them.
When it came time for brownies, I explained that I was looking for opinions, not accolades, and that’s what I got.
The results of the taste test
BF, of course, knew immediately without being told which one was the Duncan Hines, and of course, he preferred it. He said that the einkorn brownie was “okay,” but a bit dry.
Both of the kids enjoyed both types of brownies, and Little H took a couple of them home. M said they tasted a little like red velvet cake. And, in the light in big H’s kitchen, I had to agree that they looked like red velvet, too.
K felt like the Duncan Hines was fudgier, but that the einkorn type was pretty good, too. Like me, K watches what she eats for health reasons, but she did tuck into one or two of those rolls she baked up.
Big H said that with a glass of milk, it would be a pretty passable brownie, especially if you couldn’t have the Duncan Hines (or other wheat-based brownie) anymore. He agreed with the assessment that there was a taste of red velvet cake involved, and that it wasn’t a bad thing at all.
We also some gave some to Big Dave last night, right next to a Duncan Hines brownie. He said it would be good with coconut oil. Well, it has some–but he enjoyed it as well, even if it was a bit drier. “It’s good, but it’s different,” he said.
And me, well, I like the einkorn brownies. I’ve tried Duncan Hines type once or twice. It’s a little too sweet, and of course, has the “fudgy” quality when you use one egg. Actually, I’d call it more “sticky” than “fudgy,” but that’s the high amount of sugar and other chemicals they add to make it taste good. The einkorn brownie has more of a strong, stark chocolate taste to it, and it’s more of a “cake-like” brownie than “fudgy.” Maybe if you served them warm, they’d be “fudgier.”
What’s next for einkorn in the HeatCageKitchen?
Last summer, before I was getting ready to move, I was chanting with Miss Alice at her place. I could not stop thinking about baking bread for BF. Weird, right? So that’s probably going to happen at some point, along with cooking up some more delicious food as I find the recipes.
I saw Carla Bertolucci’s einkorn cookbook in the Clear Lake Barnes & Noble a couple of years ago, but didn’t buy it. I read through it and liked it, and put it on the mental list of books I want in my collection. Now that I know I can get a free bag of flour if I order it from Jovial, well, that’s a plan! Sometime. . . .when I make some more money. I need more bookshelves first. Along with one of those baking tools and the linen thingy they have, too. I know that I can get the einkorn flour in Mandeville, Baton Rouge or New Orleans, so it’s just a matter of when I get to one of the stores when I need to. Much as a I prefer grain free, I do like the healthier option available, much like the delicious things in the Babycakes books. They’re not everyday items, but occasional healthy treats that are good to make and have for company or just for the week.
Until next time. . . .
I hope that I’ve offered up some suggestions for anyone looking at gluten-free, or who knows someone dealing with a gluten allergy. Einkorn can be a part of a delicious, healthy, organic eating plan that includes everything you might want, but you have to do a little work for it. If and when I bake bread for us, I’ll report on it, of course.
Again, I urge you to do more reading if you (or someone you know) have a medical condition and aren’t sure if einkorn is would be a good thing. Start with Wheat Belly, and go from there. The information is out there, Pinterest has loads of recipes, and Jovial Foods has plenty of info available on their website, too.
Enjoy!
