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Ming and parsley pesto in freezer container
Mint & Parsley Pesto

Did you know that pesto isn’t always made from basil? Many fresh green herbs can be turned into a delicious addition to your meals. Come see what I made with what I had in the garden.

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Hi, Again, Dear Readers:

My apologies, I’ve been away. After the last post from Beverly, I’ve been busy with a new client who gives me a chunk of work every week. I’ve been concentrating so much there that I haven’t had much time to do everything else. The only sewing I’ve been able to do is minor repair work.

Before I forget: I updated last month’s Spicy Calabrian Shrimp. I found the missing pictures and they’re now in the blog post.

Current Events

Speaking of work: don’t get me started on Depp V. Heard. I’ve been paid to write two blog posts on the subject, and like a lot of people, I’m anxiously awaiting the verdict. That case has captured my attention but not for the reasons you might think. It’s extremely interesting, especially with my legal background. Livestreamed online, it’s real life, not a movie or TV show. I’m not a big “Depp fan,” but the case is intriguing. Then again, I do a lot of research and writing for the legal industry, so you understand why I’m so interested.

You probably don’t want to know about the insanely X-rated language, or the distinguished attorneys on both sides reading it all aloud in front of the judge and jury. Scriptwriters couldn’t write that kind of thing on purpose, but will probably try now. The court reporter–who has to record every filthy, nasty word of it–got a standing ovation from Depp, his legal team, and the people in the public gallery. I’ll say this for him–Depp is certainly a creative writer when he’s fired up.

Enough of that.

Downton Abbey

As for our wonderful friend Beverly, she is planning to write another guest post, this time on the Unofficial Downton Abbey Cookbook, which, she says has food you can actually cook. The Official Downton Abbey Cookbook series is more pictures and stories from the show, rather than recipes you’d want to make. Like me, Beverly reads cookbooks the way others read novels. So that’s coming up soon.

BF and I went to see a matinee of Downton Abbey: A New Era last week, and let me tell you—if you loved the series, you’ll love this movie. It ties a bow around the entire Crawley family saga, I think. Not sure if there will be any more from the DA saga or if this is the conclusion, I haven’t heard. I won’t give away any secrets that weren’t in the trailers, but there are a couple of things I didn’t see coming. Maybe I wasn’t paying attention. If you go—BRING TISSUES. Trust me.

On the way home, BF reminded me: “Never forget how much I love you.” In other words, if he didn’t, there would be no way he’d be going to see that film. Ever. Next up we’re planning to see Top Gun: Maverick. I hear it’s as good as the original, and I’ll need to re-watch the original because I haven’t seen it since 1986. Fortunately, BF has the DVD.

But today I’ve got a post on a discovery that you might be interested in trying even if you don’t like basil.

Berry Picking Season

The wild blackberries that grow here are ripening a few at a time, so I’ve started picking them around the property.

Berries growing on vines

Look!! Berries!!

I showed these pictures to Neighbor E this past weekend, too.

More berries on vines

These are ripening bit by bit

These, of course, are not yet ripe, but they ripen individually. There are occasions when I walk outside with this beast.

Buddy The Dog outside in grass

He’s always around, looking for food. He’s taller than the pit bull now.

And pick a handful or two for us. (BF doesn’t much care unless I bake the berries into something.) Broccoli Stirfry and I eat berries together, and he loves them. The pit bull doesn’t seem to get as excited about them anymore.

But when I go out to pick for the freezer, I’m wearing a pair of these gloves, a pair of knee-high Muck Boots, jeans, sunglasses, and a hat. I can reach more ripe berries that way unless I’ve been out with the silly dog and we’ve had the “low-hanging fruit.”

Even more berries growing on vines

I pick as many as I can reasonably reach.

But I still get scratches and mosquito bites.

So far, I’ve nearly filled a gallon freezer bag with this year’s pickings, and BF is asking me to make something for him with them. I moved last year’s crop into the kitchen freezer so I can do just that for him. I just received the new edition of The Pioneer Woman magazine today. There’s a blackberry cheesecake galette recipe that I’ll be trying soon. Unfortunately, it’s not on the website. (Blog post?) I’ll also be making my favorite keto blackberry cobbler again, too.

Making Pesto Out Of Anything

Last week on Facebook, Giada de Laurentiis’ Giadzy online magazine re-published an article from 2020 called How To Make Pesto Out Of Anything.

Anything? As in chocolate and raspberry anything? No, not that anything, but fresh herbs and greens that you may have on hand, like I do.

The point of the article is that, although it’s traditional in Genoa, pesto isn’t necessarily made from basil. Pesto is not an exact science, nor is it rocket science. “The true beauty of pesto,” the article states, “is that it’s greater than the sum of all of its parts.” In other words, the combination of all the ingredients is what makes it so delicious, not just one specific ingredient.

It’s a bit like a puzzle really—one piece is just that, but when you put together 10 pieces of the puzzle, then 100 pieces, then more, you get the entire picture.

Well, that’s how I think of it anyway. I hope that makes sense.

No Basil, But Lots Of Mint

So I recently planted the two little basil clippings that I rescued from last year’s crop. I kept them in the kitchen window for months, and I recently planted them outside along with a packet of basil seeds in the same pot. Those seeds have started to grow, and the rescued clippings are doing just fine.

Basil growing in pot

More pesto this year!

Additionally, I planted two packets of lettuce seeds in a different pot, and they’re coming along just nicely.

Lettuce in pot

The return of salad days

Not ready to cut yet, but I’m looking forward to having some with a tomato or two.

But the mint plant that I’ve had for quite some time became overgrown.

Giant mint plant in white bucket

That’s mint. Mojito, anyone?

I had plenty, but just didn’t know what to do with it. The stuff just grows, and I don’t want to make that many Corsican Omelets with goat cheese and Mojito cocktails. Keep it watered and you’ll have more than you know what to do with. Every time I went outside, I told myself to cut it and do something with it, but I didn’t know what. Thanks to Giada, I now have the answer.

Her standard pesto recipe that I’ve used for many years is

  • 2 cups of fresh basil leaves, tightly packed
  • 1 clove of garlic
  • ¼ cup of toasted pine nuts
  • 1½  teaspoons kosher salt
  • ½ teaspoon freshly grated black pepper
  • About 2/3 of a cup of extra virgin olive oil

Once you blend that all up, mix in a half-cup of grated parmesan cheese. Use it, refrigerate it for a week or so, or do what I do and freeze it as long as you want. Right now I think I have frozen pesto going back to 2018 or 2019. It’s still fantastic.

Using that as a guide, and then taking the information from the article, I went on to make pesto in a new form.

How It’s Made

So, it started out with walking outside and clipping what seems to be a mountain of mint growing. You always keep mint in a container. Otherwise, you’ll find out what happens, as Banana Rat did many years ago when he planted it in his backyard.

Mint takes over wherever you plant it. A few years ago, he posted it on Facebook one day with a question: “Can you say endless mojitos?” He literally had mint growing in about half of the yard. I don’t know if he still has mint growing everywhere, but it is pretty difficult to tame and remove. So, if you like mint, keep it in a container, or you better really, really love mint with all your heart.

Next, I gathered up all the ingredients I had.

Setup for pesto ingredients

The Setup.

I didn’t have any Parmesan cheese because I hadn’t been to the grocery yet. I also took Giada’s suggestion to use walnuts instead of pine nuts.

So I clipped and I clipped and I clipped, filling up the salad spinner inner basket.

Mint in basket

Yes, that’s all fresh mint.

Buddy doesn’t care for the mint

Buddy and mint

He tried it, though.

Then I washed the leaves well, spun them, and began picking the leaves from the stems.

Check out the water that comes out after you spin it. You don’t want this in your pesto.

Water in bowl

That’s a lot, but you know the leaves are clean.

All told, I had about three cups of mint once I finished de-stemming. Perfect.

Making Pesto

Then everything went into the blender just as you would with basil pesto.

Mint In Blender

Don’t forget the salt and pepper

I like walnuts, so I figured I’d try them this time. Yes, pine nuts are delicious, but they are also pricey. Just for once, I figured walnuts would be OK. And you know what? They worked quite well. Plus, I could snack on them and not feel guilty. Toast them first, don’t burn them:

Toasting walnuts in the pan

Watch them, they can burn, but they do take longer than pine nuts.

And put them in a cold bowl to stop the cooking and cool them off.

Walnuts cooled in bowl

Ready to go

Next, add them to the blender:

ADding walnuts into blender

Just like the pine nuts

And blend!

Blending mint into pesto

Just like that.

I tasted the finished product, and it was quite minty. The garlic and the olive oil sort of tame the extreme mint flavor, but you could still taste the inherent “mintiness.” I decided to put it in the freezer until I could figure out what else to do with it. I still needed to add Parmesan cheese, but I wanted to give some more thought to what else I would add.

The Next Step–Parsley

I needed to go to the grocery anyway, and we were indeed out of Parmesan cheese. So, after giving it some thought, I decided to add some Italian flat-leaf parsley.

Chopping parsley on chopping board

I think that was half a cup

Then I got on with it.

Blender with olive oil

Add a little at a time until you get the consistency you want.

First, I had to thaw the pesto because it froze quickly. I ended up having to microwave it for about 30 seconds just to soften it up. Even then, it was cold, and it was still kind of like a sludge.

Pesto in freezer container

Still frozen

Once I got it out of there I started with the parsley.

Adding parsley into pesto

It was a bit easier this time.

But I managed to get it into the blender just fine after adding the requisite Parmesan cheese.

I just sliced the parsley leaves clean from the bundle at an angle with the blade of the knife. I didn’t take the bundle apart. Pulled the stems out to make sure it was just leaves and I added it all in after washing and spinning.

Because it was much thicker now I had to add a little more olive oil a couple of times. I also added in a couple more cloves of garlic, too.

I blended, and I blended, and I blended, stopping the motor to move it around with the blender spatula to make it catch everything. Finally. I had a nice emulsion.

I removed it from the blender, very carefully, as much as I could get out of it, and then added a little more of the Parmesan cheese.

Adding Parm Cheese To Pesto

This was the second addition of cheese, about a third of a cup I think.

Then mixed it well, and tasted it. I think I’ve got four cups of this stuff, which is great, I’ll have it for a while.

Mixing parm cheese into pesto

Take your time or you’ll make a big mess

And then you have this, in a larger container than the usual one-cup or two-cup containers I use:

Finished pesto

Done!

Verdict: incredibly delicious, and the parsley tames the mint flavor.

Where has this been all my life?

The Recipe

OK, so I can’t say I was trying to create a new recipe. But guided by the article and my previous experience making standard pesto from basil, here is my recipe for mint and parsley pesto.

Ming and parsley pesto in freezer container

Mint & Parsley Pesto

Amy
A fresh take on the Italian favorite with herbs that aren't basil
Prep Time 30 mins
Course Condiment
Cuisine Italian

Equipment

  • Blender Essential when you're making pesto
  • Salad spinner This takes much of the water off the herbs after washing

Ingredients
  

  • 3 cups Fresh mint
  • 1 bunch Italian flat-leaf parsley
  • 2 to 3 cloves Garlic
  • 1 cup Extra virgin olive oil
  • ° Salt & Pepper to taste
  • ¾ cup Walnuts (increase or decrease as you like)
  • ¾ cup Parmesan Cheese (increase or decrease as you like)

Instructions
 

  • Toast the walnuts (or other nuts) until they are warm and fragrant. Do not burn. Add to a cold bowl and set aside.
  • Remove mint leaves from the stems. Wash and spin in the salad spinner to remove excess water.
  • Chop parsley leaves off the bunch, then repeat in the salad spinner to remove excess water.
  • Add the herbs to the blender, along with the garlic, toasted nuts, and a little kosher salt and freshly ground pepper. Add the lid to the blender with the center part removed.
  • Measure out 3/4 cup of the extra virgin olive oil. Slowly pour into the running blender through the open top until the cup is empty. If the contents don't seem to be chopping and mixing, turn OFF the mixer and use a spatula to move things around in the bottom. Remove the spatula, replace the lid, and try again. Add more olive oil a little at a time until the blender moves and you get the right consistency.
  • Pour the pesto into a bowl, and add the Parmesan cheese. Stir until completely blended. Add to a storage container and either refrigerate for a week or freeze for later.
    Makes about 3 to 4 cups of pesto.
Keyword Pesto

It’s as simple as making standard pesto, and the flavor is outstanding. I’ve got the finished product in the freezer, marked for identification. Of course, I did, so that there’s no question about what’s in it. I recommend using square or rectangular glass containers to freeze the pesto because they’ll fit better in your freezer and there’s no loss of flavor. I speak from experience on this one.

OXO makes some good ones, as does Target. I think I found a few at Ollie’s Bargain Outlet in Denham Springs, too. But I do miss the Pro Glass squares I used to get at Bed, Bath And Beyond, they don’t seem to have them anymore.

Uses

What am I going to do with this new version of fresh pesto? Well, my first thought is to add a small amount on top of a grilled or a roasted chicken breast, chicken thigh, grilled shrimp, or baked fish. One could also add it to some freshly cooked pasta (gluten-free for me.) Granted, BF insists on frying all fish in the house, so I would have to do this when he wasn’t around.

I also think it would be good in or as a dip. So if I was in the mood for some cut vegetables, a little bit of this pesto would be good for dipping. Maybe I could mix some in homemade mayonnaise, or some sour cream, or something else that would work as a base. Or I could turn it into salad dressing—I’ll think about that one too.

Note that it tastes like a pesto, not specifically like mint and parsley, so you could probably use it as you would basil pesto if you wanted.

Cause And Effect

I was quite happy to tell BF about this discovery. However, he was not as happy about hearing about the new recipe, as usual.

I described to him the process of cutting down all that mint, then blending it together. In between sentences, he gave me his requisite verbal retching sounds. This is the same guy who is very particular about his toothpaste and the type of minty-fresh Listerine mouthwash he buys.

While he was at work, I told him via text that I’d finished making it.

Text messaes between Amy and BF

Thanks, Honey.

Well, more for me, I guess. I marked it so there’s no question about what’s frozen in the container. Of course, BF won’t touch it, because he’s been around my pesto-making for more than five years and declares it an abomination or something.

Still, I’m glad I made it, and I can’t wait to try it in or on something. It’s not the strong basil flavor, but it sure is tasty.

If you’ve got a good amount of herbs growing, a combination of the herbs would also work, given the garlic or other aromatic Giada recommended in the article. You could use any type of oil, but extra-virgin olive oil is the best for this. Walnuts—well, they’re tasty roasted in the pan, that’s all I’m saying. But you could use almonds, or leave the nuts out entirely.

Until Next Time

It’s pretty much summer here, so wherever you are, enjoy summer while you can. Of course, in the south, we enjoy it six to nine months out of the year. (Winter hung on a little longer this year.) It’s a great time for grilling and enjoying the outdoors. Don’t forget the berries.

Enjoy!

 

think! Chocolate Mousse Pie Keto Bar box
think! Keto Chocolate Mousse Pie Bars

Keto and chocolate do go together!

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Hello again, Dear Readers:

Spring is here, and I’ve got a sweet treat that you may like. It’s especially important if you like chocolate, you’re doing keto, or just want to avoid sugar for whatever reason.

It’s a short post today, with just one or two updates, but I’m working on a couple of longer pieces for upcoming blogs.

Misfits Market Update

Well, after last week’s post on the meat box from Misfits Market, I finally got BF to sit down with me right before the deadline and look at what was being offered. His eyes glazed over, and he said, “this is all for you. There’s nothing really here that I would want. Just order whatever you like.” I didn’t see anything we needed immediately, so I canceled the order, and put my account on hold for a month. Chances are, I’m going to cancel it, but we’ll see in a month. I tried.

Buddy Update

Buddy, AKA “Broccoli, Stir-Fry”, is growing quickly and he’s not getting any better. The weather has been good so I’ve had the windows open to blow out the “aroma.” He still continues to ignore his “puppy” training, so I guess I’ll be spending more time on YouTube.

Buddy the puppy

There he is, the little monster.

One solution that’s been offered I’ll be trying this week. There’s something called Angry Orange, a citrus concentrate that is designed to knockout pet odors quickly. Scented candles are just not working, and even the old reliable BioKleen Isn’t doing the job with this guy. Plus, he’s fast as lightning and doesn’t seem to be getting the hint.

A project manager with one of my agency clients told me about it, and I’ve ordered a bottle of the concentrate type, so that I can make it in a squirt bottle, rather than buying it ready to use. I’ll let you know what happens in a future blog post.

think! Bars

A few years ago, BFF’s sister and brother-in-law, who live in Atlanta, had some of these protein bars called think! (and yes, the spelling is correct.) That’s the company name and the brand name. You may have even seen them and not noticed them. The company make a series of protein bars, that are low in sugar, and are healthier than granola, candy bars, etc. I never noticed them before until I tried one on their weekend visits. The white chocolate berry flavor was also good, but they don’t seem to make it anymore.

think! High Protein Bar, Brownie Crunch packaging

I liked these, too, and I bought them myself for a while until I got a bad one. It was so bad that I never bought them again.

The company makes a variety of different types of protein bars. They also make healthy oatmeal, which I’ve never seen anywhere except on their website, where you can order it yourself.

Even after the hurricane was over, I still referred to them as “hurricane snacks.” Maybe it’s just my dislike for many things, but I just never touched them again after a bad one, and never contacted the company, either. I remember them being about six dollars a box at that time.

Keto Chocolate Mousse

During my last trip to Target, when I saw shortages of cat food, I was walking around in the back of the store where they keep these kinds of things. I wasn’t looking for think! Bars, but there they were. Then I saw something magical:

think! Chocolate Mousse Pie Keto Bar box

These are keto?

Keto. Chocolate. Mousse. What?

These were more expensive, at $6.79 a box. (The price has since increased, which I’ll explain in a minute.) But being the chocolate lover that I am, I bought a box.

I tried one. . .and it was delicious!!

Keto chocolate mousse pie bar from think! in wrapper

Not terribly big

Ruler measuring three inch Keto think! chocolate mousse pie bar

Three inches of tasty

There’s a lot of chocolate flavor in this little bar.

keto chocolate mousse pie bar cut open

Ok, so I didn’t cut it exactly right

The bar has a lightly crunchy texture that bridges the gap between. “diet” and regular candy bars. And it’s really well-made piece of confectionery, in this food blogger’s considered opinion.

What’s it for? A snack, a meal replacement, or something with your coffee, morning or afternoon. I call it a chocolate craving satisfied. It’s sweetened with erythritol, too:

think! keto chocolate mousse bar box list of ingredients

No sugar here.

Where have they been all this time? Apparently think! Keto Chocolate Mousse Bars have been around for quite a while, just not in Louisiana. Maybe because I haven’t bothered to look for them in a couple of years, I never really noticed them. But if you look at the Amazon reviews, you’ll see reviews going back to 2019. My guess is like everything else in Louisiana, it was very slow to get here.

Cost

As I mentioned earlier, I paid $6.79 for a box of these in our Hammond Target. However, when I checked to see if our local Walmart had them, they did. But the cost was considerably more, at $8.06 a box—ouch! Quite a jump from Target. But checking Target’s website now, they have also gone up to $7.99 a box In the week since I’ve been there. Albertsons also carries them at $8.99 a box. I haven’t been to Rouses to check for them.

Yes, inflation.

Once the price of fuel went up, everything else followed because it costs more to ship.

Now I wish I’d bought an extra box at Target, but whatever.

They are always available for order, both from the company’s website, as well as from Amazon. However, because they are chocolate there is the risk of them melting on the trip. If you’re going to order some from either place, it’s probably a good idea to make sure you’ll be home when they’re delivered so that they aren’t left out in the sun for a long period of time.

In the Houston area, Kroger Has these chocolate mousse bars, at a cost of $9.99 a box. Randall’s has them for either $8.99, or $11.99, depending on whether you belong to their membership program. (I’m guessing that’s like. Winn-Dixie’s Rewards program; it’s been a while since I’ve been to Randall’s.) Texas’ favorite H-E-B carries the think! protein bars, but not the keto brand. But you can always make a request to your grocery store to carry them if they don’t already.

Amazon has an entire store of think! Products if you’re interested in researching them there, or buying a case.

Another Treat

Delicious as they are, think! Keto Chocolate Mouse Bars are a pricey treat. They’re probably not something you should add to your regular grocery list, just for an occasional splurge. Unless, of course, you’re trying to impress someone who’s doing keto.

Solution? Start making keto fat bombs and seek out good recipes for them. If you’re not already on Pinterest, you can do a search for fat bomb recipes, or get started here with 50 fat bomb recipes from The Keto Queens. Most are made from basic ingredients and can be customized to your individual taste. I should try making some chocolate raspberry fat bombs one of these days.

Geez, I hope my mention of these homemade treats doesn’t get me on a “watch list” somewhere!

More Healthier Alternatives

As consumers move to keto, they’re looking for more sugar-free and otherwise healthy items. Companies are stepping up to the plate and delivering. And now that barbecue season is here (it never really went away for most of us), you can have your BBQ, stay keto and eat it too.

For a long time, I made my own barbecue sauce from one of Suzanne Somers’s recipes, and it was just grand, but BF wouldn’t eat it. Much as I love BBQ, I had to ask him not to put sauce on mine because of what he used. But one day after I moved here, I discovered that you could buy sugar-free barbecue sauce already made. Then it became a staple at the Casa de Rurale:

G. Hughes Sugarfree Barbecue sauce for keto

Amazingly, I never saw this in Houston, or maybe I never looked.

BF used Sweet Baby Ray’s for many years in his barbecue. This particular concoction is extremely sweet. That’s because the first ingredient is high fructose corn syrup, the extremely cheap and caloric version of refined sugar that hides in nearly everything Americans eat.

SBR's ingredient list

In fact, most people around here use this and nothing else. I always request that he keep SBRs far away from anything I’m planning to eat, and he does or uses the sugar-free stuff for mine. Eventually, he got used to G. Hughes.

We’ve been buying the G. Hughes Sugar-free Barbecue Sauce for a while, and BF actually likes it. In fact, one day when we were somewhere else having BBQ, the host used Sweet Baby Ray’s.

After having SBR’s for the first time in a while, BF declared that it was “way too sweet.” That was a surprise because he always fussed about using sugar-free barbecue sauce until he discovered it was pretty good. He’s now a convert, and the G. Hughes Smokehouse sugar-free version is our preferred barbecue sauce. We like the Hickory and Mesquite the best, but we’ll buy any of them. They don’t taste “sugar-free,” either. We try to keep at least one or two bottles in the pantry.

 

I discovered the other day in Walmart that the company also has other types of G. Hughes sugar-free condiments that are now available in our little neck of the woods.

sugar-free keto condiments

OOOhhh!!!!

I haven’t tried these but probably will soon.

more sugar-free condiments for keto

Oh, BOY!!

There is also an Amazon store for G. Hughes Sugar-Free products. If I suddenly found myself with a large Amazon gift card, chances are that’s one of the stores I’d visit.

Until Next Time

I know this is a shorter blog post and I normally write, but I’m still working on several ideas for future blog posts. One of them is a “spillover” from my regular client work, and you’ll see what that means when I publish it. Don’t worry, this one isn’t a heavy legal subject, and will be quite tasty as well as interesting (I hope.)

And now that you know that you can find a few more tasty sugar-free treats, your weekend barbecue just got a little bit better.

Happy Dining!

 

Broccoli Cheddar Soup In A Bowl
Winter Cooking: The Soup Post

Soup. Even the word conjures up warm tasty food that’s perfect in winter. Today I’ve got two soups for you that are easy to make and enjoyable anytime. Neither involves pesto.

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Hi again, Dear Readers:

Is it cold where you are? Chances are that answer is “yes” no matter where you are throughout the United States. After all, it is winter for a bit longer. Even though it’s getting closer to spring, we’ve still got some “winter” to go.

In parts of Texas, exploding trees have been keeping people up at night. The trees “explode” when the sap freezes and the trees break from the weight. We may have heard that happen here as well. It’s just like putting something liquid in your freezer and it expands. If there isn’t enough room for the liquid, whatever vessel it’s contained in will crack open. That’s why you don’t put glass in the freezer as a rule, because the glass will break upon expansion.

We’ve been experiencing our own part of the cold snap, and yes, he is still complaining that he hates cold weather.  Then it warms up and mosquitoes return for a day or two. But I managed to make him happy recently with a soup recipe for which he gave me a thumbs-up to make again. And I also made a similar soup that he wouldn’t touch, but it’s equally tasty.

New Member Of The Family

I texted Ami Pope a few weeks ago and told her about the remaining Spencer story. She texted back that she had a clear vision of the possum opening up one eye, looking at BF, and saying, “Hey buddy, can you help me out?”

After two posts mentioning our beloved dog, Spencer, I can report that BF has brought in another dog to give the pit bull a new companion. He’s been kind of lonely since we lost Spencer, and he’s been acting like a little puppy dog ever since. The pit bull is now eight years old, and at 85 pounds, is hardly a “puppy.”

But on a recent Saturday, when we had something else going on (keep reading), BF came home from work with a little “surprise.” As I’ve said many times, I don’t like surprises, because they’re frequently not good. BF told me that I had to bring the pit bull inside, having let him out to greet BF. Immediately, I knew it was something to which the dog would object.

Well, he didn’t object, but it was a surprise for the pit bull. Not to mention ME.

Buddy face

Look at that FACE!!

This is Buddy, a cross between a chocolate Labrador and a Catahoula Leopard Hound, also called a “Catahoula Cur.” (A “cur” is actually a mixture of breeds within a breed; it’s a little weird.) This cute little furball has turned the pit bull from an eight-year-old “puppy” into a doting father. They’re not related, of course, but the pit bull instantly became the elder statesman in light of the puppy moving into the house. In these pictures, taken the day of his arrival, he is approximately eight weeks old.

Buddy sleeping on James's chair

Awww. . . .

BF came up with the name, although we could have gone with “Rufus”, too. Buddy goes between hyperactivity and near-comatose. He’s got Spencer’s metronome tail and occasionally vocalizes like Spencer, too. He’s learning to bark, but he does whine and also chirps. (Did we get a monkey?) But of course, he’s not Spencer, and he’s got ice-blue eyes like a full-blooded Catahoula whatever or a Siberian Husky. At this writing, it’s been a month, and he’s now 12 weeks old.

Tab E. Cat, the resident apex predator, is not happy. He has expressed his extreme displeasure multiple times with hissing and swatting at both dogs, primarily at Buddy. Of course, this cute little puppy will, within a year or so, be as big as, if not bigger than the pit bull, who would like to cancel his trial subscription to fatherhood. But it’s getting better, a little at a time.

Naturally, I have nothing *else* to do all day long but deal with an untrained puppy. I gave him a unique nickname: “Broccoli Stir-fry.” But that’s just when I get mad at him. Titan, the pit bull, is busy all day teaching him how to dog. But it’s obvious he needs a break from fatherhood.

New Appliances

Well, say goodbye to our 1970’s avocado green stove.

That’s right, BF bought us some new kitchen appliances. They were delivered hours before he came home from work with that rodent, I mean, Buddy the new puppy.

BF sold something out of his shop and decided it was finally time to upgrade the ancient but functional appliances.

No kidding, we had an avocado green stove, as you’ve seen in previous pictures.

Avocado green stove

It served us well.

The stove and the old fridge/freezer with the non-working water fountain and ice maker have been removed and carted away. In their place are sleek new stainless-steel exterior appliances that leave a little more room in the kitchen, are energy efficient, and work great.

New Stove

Isn’t it gorgeous?

We’ve been talking about doing this for some time, but it always seems to get put off. Well, this time, BF said “I’m doing this,” and he did.

Refrigerator with closed doors

Equally attractive. Notice the indignant cat at the far right in the background, waiting to be fed again.

Availability

I have seen posts on Facebook from people in other places that have had considerable trouble getting the appliances they want. In some cases, the appliances are on backorder, or simply not available anywhere. We just purchased what was in stock at Lowe’s, which may or may not have been the absolute newest models. Lowes had them, BF bought them, and they delivered them two days later.

Stove

A closer look at the entire thing.

It took some time to get everything swapped out and get the older appliances removed from the house. We cleaned the floor behind both appliances before the new ones were added, and they were expertly installed by none other than BF himself.

A Fancier Stove And Refrigerator

One thing I enjoy teasing BF about is his slightly Luddite nature. It’s just funny to watch him when he is presented with something new, and he doesn’t quite know what to do with it. It’s just nothing that’s ever crossed his path.

I was perfectly happy with the coil-type burners. I would not have minded if he bought a new stove with the same type of cooktop. Surprisingly, this time, BF went in for something much more modern, complete with ceramic cooktops and a digital readout.

Stovetop on Maytag Stove

Every inch is fully utilized, and it includes a place to keep something warm. Neat!

This light reminds you that the stove is still hot, even if it’s turned off. Pay attention!

hot surface indicator

That “quick boil” burner really does heat up fast.

Red glowing coils under cooktop

Don’t touch it!! These burners can get up to 1300 degrees.

This is what happens when you turn one on under a pot.

The refrigerator is at once both simplicity and complexity in one place. In other words, it’s very modern, very sleek, very well designed, with a lot more interior real estate than the other one had.

Refrigerator with doors open

LOTS of room, even though it looks a little smaller

The door shelves in this new refrigerator are much bigger, hold much more, and can accommodate a gallon of milk. The freezer does not have an ice maker because there is no waterline in that spot. That’s OK, we have plenty of ice cube trays.

Get a load of the size of this butter garage:

Butter garage in new refrigerator holding butter dish and three sticks of butter

Plenty of room for whatever butter dish you have

I’m supposed to be making BF a Barefoot Contessa Apple Crostata soon because we were recently gifted some apples. Everything is ready for me to start baking. . .soon.

The one downside is that now that we have a refrigerator with clear shelves and drawers, BF can see everything. This includes the stuff that I put towards the back of the produce drawer where, hopefully, he’ll look past them. You know, the sun-dried tomatoes, Asian fish sauce, coconut aminos, and the anchovy fillets and paste. I’ve used anchovy paste a few times in stuff I’ve made for him. But for heaven’s sake, don’t tell him about it or he’ll lose his mind as he did with the Frozen Hot Chocolate.

Maybe I should try putting it in the drawer at the very bottom of the fridge. It’s impossible to see into it when you open the door.

Oh, well. Let’s make some soup!

Broccoli Cheddar Cheese Soup

It’s keto, It’s easy, and it tastes great. Even BF said so. If you’re a fan of broccoli cheese soup, this one’s for you. If you stop off at the grocery store on the way home, you can have a delicious hot soup for dinner in less than an hour. And if you care, it’s also vegetarian and gluten-free. Not that BF cares in the least.

This is one more recipe from Emilie Bailey’s Vegetarian Keto in 30 Minutes on page 66. It wasn’t included in the original post because I made it after I wrote and published that blog post. It’s easy and perfect for lunch or dinner on a cold day.

 

Ingredients for Broccoli Cheese Soup

The Setup (I grated the 3 cups of Colby Cheese ahead of time; the recipe calls for Colby Jack.)

You can use a pound of either fresh or frozen broccoli in this recipe, but since this was the first time making it, I used fresh. Prep out your ingredients:

Prep bowls of measured ingredients

So much easier to do this first.

So start out by melting the butter in a pot:

making soup by melting butter in pot

Like this–don’t brown or burn it.

Then add your celery and onion:

Adding celery and onion to soup pot

Just like that.

Saute until they get tender, then add garlic and paprika:

Adding paprika to soup

Drop it right in

Cook for just one more minute, then add in the broccoli:

Adding broccoli into soup

Cut broccoli came in handy here.

Then 3.5 cups of vegetable broth or stock:

Adding stock to soup pot

Easier when you measure ahead of time!

Of course, this is vegetable stock since it’s vegetarian, but if you wanted to use chicken stock (and you don’t care about vegetarian) I’m sure that would work too.

Here’s where this recipe is a bit different. Once the broccoli is cooked fork-tender, four to five minutes, remove half of the broccoli and set it aside.

Removing broccoli from soup post

There’s a good reason for this.

Next up, add into the pot 3/4 cup of heavy cream and four ounces of regular (full-fat) cream cheese at room temp. Leave the cream cheese out for a while before you plan to cook this, just like for cheesecake (but not two days like I do.) I normally buy the two-pack of 8-ounce bricks at Walmart, but some places sell smaller packages of four ounces.

Adding cream to soup pot

Cream

Adding cream cheese to soup pot

And cream cheese

It’s going to take a few minutes for the cream cheese to melt:

Cream cheese in soup pot

Whisk this around until it’s nice and melted

Finishing Touch

After a short while, the cream cheese becomes fully melted

Melted cream cheese in soup pot

Almost there, so keep stirring

Emilie recommends an immersion blender to better chop some of the broccoli and smooth out the consistency:

Immersion blender in soup pot

Do this carefully, of course.

I had to move the pot near an outlet for the blender, or use an extension cord across the kitchen.

You can do this in a standard blender, BUT–like Pea & Pesto Soup, you must be extremely careful. Remove the little inset in the top, cover with a heavy dish towel, and blend cautiously.

Ready for soup? Add the shredded cheese a handful at a time (3 cups of Colby, which I shredded by hand):

Adding cheese to soup pot

Stir in between handfuls to melt it

I prefer not to buy pre-shredded cheese because of the powdery ingredients added to keep it from clumping. It’s a bit of a pain, but the anti-clumping additives can also prevent the cheese from melting properly.

Once it’s incorporated (and melted), add the reserved broccoli back into the soup pot:

Adding reserved broccoli back into the soup pot

Almost there

If you prefer, you can blend all of the broccoli instead of just half of it. We liked it this way, but there’s nothing wrong with all-blended broccoli either.

Broccoli Cheddar Soup In A Bowl

An easy and delicious version of Broccoli Cheddar Soup.

Two thumbs up! BF really enjoyed it, so we have yet another “modern” dish to add to our dinner rotation. It’s tasty, cheesy, filling, and perfect for a cool or cold evening.

Creamed Cauliflower Soup

Similar to the broccoli cheese soup, I found this one in a book called Keto For Vegetarians by Lisa Danielson. It’s got a delicious-looking egg dish on the cover and a wide range of vegetarian food similar to Emilie’s. It was one of the many books I received as a gracious gift from Callisto Press while I was on their book reviewer list.

keto for vegetarians book

This is the book, if you’re interested.

I just happened to be flipping through this book one day, looking around and found this delicious soup on page 69. I told BF that I wanted to make some. Of course, the first thing he did was turn up his nose and make retching noises. I ignored him.

Similar to the prior recipe, it has butter, cream, and shredded cheese, so how could it be bad? It’s not like you can actually taste the cauliflower for what it is. But BF, being himself, just completely rejected it out of hand. So, the cauliflower soup is all mine whenever I decide to make some.

It’s a simple recipe, and you can make it either on the stovetop or in the Instant Pot. I tried the Instant Pot version first. The second time, when I took these pictures, I made it top of the stove and used frozen cauliflower. I’d opened a bag of florets by mistake.

The author also has a recipe for Slow Cooker Broccoli Cheese Soup on page 67 that also includes Greek yogurt cream cheese. Don’t ask me where I would find that around here.

So this is what you need to make this recipe:

Soup the setup

The Setup

There is no cream cheese in this recipe. Instead of Colby-Jack, this one calls for sharp cheddar. I’m a fan of the mild cheddar, but I bought extra-sharp here. Know what? It’s pretty good, so I suggest going with what works.

The recipe starts out the same, melt two tablespoons of butter over medium heat:

Two tablespoons butter

The recipe calls for grass-fed butter, but this is just standard unsalted stuff.

Once melted, add the onion and garlic:

Adding onion and garlic to soup pot

Then saute for about three minutes or so:

Saute in soup pot

Just until they start to soften

Now add in the cauliflower:

Adding Cauliflower into pot

I let it thaw for a few before I started.

Saute for a few minutes:

Sauteing cauliflower in pot

Since it was frozen, not fresh, I cooked it a little longer

Add in the veggie broth and a bay leaf:

Adding broth and a bay leaf to the soup pot

See why measuring first helps?

Cover and cook for 20 minutes:

Covering soup pot

Won’t be long now!

After 20 minutes, remove it from the heat. Obviously, I forgot to turn off the heat. Add in the cream:

Adding cream

And stir well

Now the cheese:

Adding cheddar cheese into soup pot

This is only one cup, not three.

Don’t forget the salt and pepper:

Adding salt and pepper to soup pot

The finishing touch

Again, stir well. And serve!

Finished cauli soup

Ready for soup?

This recipe makes four servings, and I had it for a few days afterward:

Four bowls of cauli soup

Lunch! Or something to go with it.

Really easy, really tasty, and great to make when it’s cold.

Bowl of cauli soup

Delicious and keto

One thing I didn’t take a picture of is using a wooden tool to cut the cauliflower into smaller pieces after cooking because they were big out of the bag.

No, BF refused, even though it smelled delicious. That’s just how he rolls, even in an emergency. Fortunately, we’re not having one right now, just a difference of opinion.

This recipe also has instructions for using the Instant Pot, but it wasn’t really much faster than the stovetop. I think both could work well with the IP, which is something to consider if you have a power outage and need to use a generator. We’re experienced with camp stove cooking now, so we could certainly make both soups either way.

Addendum: New Pinch Bowls

I’ve mentioned mise en place more than once in this humble little blog. I’m a huge fan of prepping out the ingredients before you start cooking, which isn’t what I saw growing up. But the little pinch bowls I’ve had for many years have either been broken or disappeared. Seriously, the stainless steel ones from IKEA have gone into the Vortex, and the glass ones broke over time. I have one of each left, and I’ve not found them on IKEA’s website.

But I found some new ones! They’re unbreakable and resilient SILICONE.

Two sets of silicone pinch bowls

Aren’t they cute?

I went looking for more but didn’t check Amazon as I should have. I mentioned it to BF one day and was considering ordering them from Cost Plus World Market. Lo and behold, we had to head to Baton Rouge one day, which means a few shopping stops when we’re done at the machine shop.

BF gets reluctantly introduced into places he would not have visited if I weren’t around. Cost Plus is one of them, where we get his new favorite cookie, Jammie Dodgers. This particular day in December, there were none of his favorite cookies, but we did manage to stock up on some things we like.

On the way out, BF saw these in a display near the checkout counter. Four in a package for $3.99. I grabbed two. They work wonderfully, fit in the dishwasher cutlery tray (just squish them a bit), and are perfect for measuring out your ingredients before you start. I’ve found that once you start doing that, the cooking process goes quickly. It’s almost like what you see on cooking shows.

Two packages of these will keep you cooking forever. Online, they now sell for $4.99, and Amazon has a range of different types and brands at different price points.

Until Next Time

I’ve posted printable PDF copies of both these recipes here on the Recipes Page. Scroll down to the bottom of the page to find them. One day, I’ll try to organize them a little more. Just click on the hyperlink and it will come up, ready to use or print. I’ve even added a new “logo” that I made on Canva recently.

Logo for HeatCageKitchen

You might see more of this in the coming months.

I might do a refresh of the WordPress theme, and this may figure into the redesign/rebrand. If I do it.

Even without snow and sub-freezing, t’s been very cold this winter. There’s no better time to make soup. Make it in your Instant Pot, CrockPot, some other appliance, or just on your stovetop. Spring is a few weeks away, so now’s the time to enjoy some soup before warmer weather arrives.

Happy Dining!

Cover of Vegetarian Keto In 30 Minutes
Cookbook Review: Vegetarian Keto In 30 Minutes

Vegetarian and keto are two words many people believe are incompatible. Emilie Bailey, a/k/a “The Texas Granola Girl,” is here to show you that they can work together.

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Hi, Again, Dear Readers:

Well, we’re a couple of weeks into 2022. Have you forgotten your resolutions already? Not me! I haven’t made any. After the last two years, who’s doing that, anyway?

Mother Nature’s bipolar weather patterns are literally having us all use our heaters at night and air conditioners during the day and then swap in a couple of days. This week we may be looking at snow in our area, and north Houston will not be spared that winter treat. (The prospect of snow does not make BF very happy.)

New Readers

I discovered recently that I have two new readers. Welcome! This humble little blog is nine years old and contains information about food, cooking, foodie trends, some health and wellness, and the occasional contrarian opinion. Also included are anecdotes and sometimes extra information that may or may not be useful, depending on your perspective. New trends (i.e., the Instant Pot and the Air Fryer) are highlighted as well as updates and features from other bloggers who write more than I do. Stick around, you might find something you like. Check out my recipe page, which I need to update soon.

So let’s jump right into 2022!

The Post-Holiday Reset

The rich food of the holidays is over, and it’s time to get back to eating healthier. Hobby Lobby had this, and, well:

Hatch chile bacon ranch dip

I couldn’t resist.

Yes, died and went to heaven. It’s fantastic with corn chips. Until I got halfway through the jar and read the ingredients. First up: sugar. I was heartbroken, but it didn’t stop me. I did buy one more, and that was the end of the dip.

Plus, I gave in to the Cranberry Bliss Bar, despite the large price increase since my first in about 2007:

Starbucks bag with cranberry bliss bar on label

I’ve never forgotten these since my first

BF was not interested in this Starbucks holiday standard, and I can’t even get him interested in trying a little bit. But copycat recipes abound, so I could conceivably make some any time of year, such as the upcoming Valentine’s Day.

But today, it’s time to re-set and get back to eating healthier. I fell off the wagon a few times, but not for the entire six weeks.

Getting A Move On

I’m exercising when I can, and bought this “resolution” back in June:

 

Sunny Health And Fitness Squat Assist Row-N-Ride™ Trainer for Glutes Workout with Training Video

The Sunny Health And Fitness Row & Ride (picture from Amazon)

Called the Sunny Health & Fitness Row N’ Ride, I use it less than I should. That’s probably why I end up with sore muscles. The first day I used it I was crab-walking for four or five days–my legs really hurt! When I bought mine, it was less than $100. Part of the reason was so that I could exercise without doing any more damage to my foot. I’m also conscious of possible knee problems with walking, as well as gaining good lower-body strength. So I need to make more time for this baby.

The mail lady was not happy about delivering the 25-pound package. (It does require some assembly, which BF cheerfully handled because he’s a guy.) She remembers when BF shipped home boxes of tools and things before he returned from Iraq.

If you consider buying the Row ‘N Ride, know that it has a strict 220-pound weight limit. That’s OK for me, BF, Miss Alice, and Aunt Ruth. But not for one of BF’s car-guy friends, who has himself gone keto and lost a considerable amount of weight. The man is also well over six feet and over that weight limit, so I had to stop him from hopping on my machine. The company makes a Pro model with a weight limit of 300 pounds, which would be more suited for him.

Sunny Health & Fitness has a wide range of home health equipment, from small things like ab wheels and yoga mats to elliptical bicycles, rowing machines, and the Row & Ride. The company also has a YouTube channel that’s free. They frequently post content including workout videos on Instagram and Facebook. Many of their videos don’t require exercise equipment, such as body weight routines and even yoga.

For some folks, the New Year “diet” means going to or back to keto, low carb, paleo, low-fat, or whatever way of eating you prefer. Others may be considering the non-carnivore route. And for that, I’ve got your back.

Going Vegetarian?

I know, I know–the word “vegetarian” has you turned off already. Right now, I can hear you turning your nose up. (Except you, Miss Alice.) Well, today, I’m going to change that.

Vegetarian Keto In 30 Minutes

Tasty and fast!

Emilie Bailey’s newest book is all about vegetarian food that’s also keto-friendly. Vegetarian Keto In 30 Minutes has some wonderful recipes that both vegetarians and non-veg people alike can enjoy. Yes, even maybe BF. But we’re not converting, just eating some tasty and different recipes.

In the intro, Emilie explains that the recipes are quick, and don’t require any ingredients that are hard to get, even here, no complicated cooking methods, nor any expensive kitchen stuff. That’s appealing even to non-vegetarians like myself.

Vegetarian Keto

“Yes, but, Amy, isn’t keto all about eating lots of organic meat and dairy?” No, it isn’t, actually. Keto, as I’ve said previously, is pretty much “Low Carb 2.0.” There are macros, but not really calorie counting. The thing is, you can’t over-eat fat without upsetting or hurting your stomach. Real fats make you stop at some point, whereas you can overeat carbs all day long.

If you’ve ever polished off a bag of chips and salsa, you know what I’m talking about. Don’t get me started on chips and salsa in a Mexican restaurant. If you’re in Texas, you know very well what that means.

Emilie’s book takes keto into the vegetarian genre of cooking, because she enjoys vegetables, and had plenty of recipes to focus just on this type. When most people hear the word “vegetarian,” the words that come to mind tend to be things like “bean sprouts,” “wheatgrass” and “soybean ‘meat.'” I’m happy to tell you this is not the case in Emilie’s book. The recipes aren’t difficult, either, and there’s something for nearly everyone here.

The short review: good food to be had here, and you don’t have to be vegetarian to enjoy them. Honest.

Types Of Vegetarians

If you’re not completely familiar with the concept, there are a few “flavors” of the non-meat genre:

  • Vegetarians, who just don’t eat meat
  • Pescatarians, who are vegetarians but also eat fish
  • Lacto-vegetarians, who consume dairy but no eggs
  • Ovo-vegetarians, who consume eggs but no dairy
  • Lacto-ovo vegetarians, who consume both dairy and eggs
  • Flexitarians, who generally don’t eat meat but do once in a while or alternate between veg and carnivore
  • Vegans, who only consume plant-based foods, including plant milk and  products like almond, soy, oat, rice, and others
  • Raw vegans, who eat plant-based food that’s uncooked, or “unprocessed plant foods that have not been heated above 115 degrees Fahrenheit.” (I’ll pass–I still like sweet potato fries, thanks.)

Emilie’s book focuses on lacto-ovo recipes. There are multiple egg-based recipes in the book, one of which I’ll show you.

Why Go Vegetarian?

Everyone has a different reason for going veg. You can ask five people and you’ll get five completely different and diverse answers.

Miss Alice accidentally became vegetarian, no kidding. During Hurricane Harvey in 2017, she and her daughter were running low on things, so she just ate rice and veg and gave her daughter the protein. Discovering she liked being vegetarian, and it worked for her, Miss Alice kept up with it. Because she included fish, that actually made her a pescatarian.

Many people have a specific idea of what the word means. Walk into nearly any American grocery store, and you’ll see offerings like these:

Soyrizo

Chorizo made of soy.

I can’t say I know any Hispanic folk who would welcome that in their tamales. Or any gringos, for that matter. But there is a market, and our local Walmart carries it. I pass it up the same way I did in Texas. But there are people who buy these products, just not me.

I have tried being vegetarian a few times, I really did. Gave up quickly because was always so hungry. Well, I didn’t have a book like this. As with many things, It’s a matter of finding what works best for you and sticking with it.

So let’s try out a few of these recipes and see what’s good.

Versatile Sandwich Round, Page 31

Do you like a good English Muffin? Here you go.

Emilie says that bread is one of the first things people miss when they go to keto. She’s right–no sandwiches, which is a shame unless you have a substitute. Well, thanks to Emilie, you can make anything from an eggy breakfast sandwich to avocado toast anytime. Pretty much anything you want to put between two slices of bread will work on this little sandwich round, even bacon, egg, and cheese.

Recipe for Versatile Sandwich Round

Easy and fast to make

You’ll need a little ramekin dish that’s safe to use in the microwave and just a few ingredients.

Keto vegetarian bread

The setup

Mix up everything in the little bowl:

Egg dropping in bowl

First the egg (I know, my hands look awful)

Almond flour:

Almond flour dropping in bowl

And the rest, then mix well:

Mixing ingredients

Then microwave for 90 seconds on high, or a few seconds longer as needed.

I don’t have a picture of it cooking, but this is what comes out:

Finished keto bread round

See? A little English Muffin!

Flip it out onto a plate, carefully, because it is quite hot:

Keto bread round on plate

That’s the bottom

To make a sandwich, cut it in half lengthwise with a serrated knife:

Cutting keto bread round in half

 

Halved sandwich round

Ready for sandwich making

You’re probably wondering what I did next. Well, it would have been avocado toast if I’d bothered to toast the round at this point. But I didn’t. I just mashed up a ripe one:

Pouring olive oil into mashed avocado

Just a little olive oil and salt to make a nice paste.

Then spread it liberally onto the halved rounds:

Avocado toast on rounds

Like this! (The seed is saved for planting later because they do sprout.)

I didn’t bother showing this to BF, because I knew what would happen. Well, he came inside just after I finished it. He took one look at this and said, “oh, look, the cat threw up on your plate.” Thanks, Honey, I really appreciate that. Wait until you discover what *you’re* having for dinner. (Hint: it’s whatever YOU make.)

This little eggy thing is about the size of a standard English muffin. It’s useful for any manner of sandwiches you like, veg or non-veg. And if you’re missing bread at dinnertime, this is a great option, too. Cut it in half, or cut it as I did, then cut it again into quarters from the top, so you have four half-moons. Next time I’ll try to toast it too.

A few years ago I thought that Hamilton Beach’s amazing little Breakfast Sandwich Maker was the most wonderful thing ever. It makes breakfast sandwiches in five minutes or so, and you don’t have to leave your house! No drive-through window nonsense, either. Made correctly, you could use the Versatile Bread Round to make yourself a keto–and even non-vegetarian–breakfast quickly.

Emilie also offers a sweet version, but I haven’t tried it yet.

Turmeric & Avocado Egg Salad, Page 87

Ok, I’m going to issue a warning right up front: this dish is delicious, but it has a very strong tart taste. Like I wouldn’t even try it with BF. I’m not saying it’s bad, because it isn’t–this is a flavorful recipe. But the next time I may cut the lime and capers in half because I couldn’t eat it too fast. It opened up my sinuses, too. It’s that strong.

Keto egg salad recipe

It’s a different take on egg salad.

The Setup:

Ingredients for keto egg salad

Except I think I forgot cilantro, which can be hard to find here sometimes.

Although Emilie tells you how to boil eggs, you know what I used:

Dash egg cooker

And why not? Because you can plug it into the generator, too.

Once they were ready, I got started scooping out the avocado:

Pitted avocado half

I could eat this with a pinch of sea salt, and often have.

Mash it up in a bowl:

Mashing avocado

A good, soft avocado is easy, just like mashing a ripe banana.

Now add in the rest:

Adding lime zest to keto egg salad

Lime zest

Then the juice of the lime:

Adding lime juice

Love this squeezer tool, but I will be replacing it soon.

Adding mayonnaise

I made this mayo myself from an original Suzanne Somers recipe in her first cookbook.

Then the capers:

Chopped capers on a board

These are VERY strongly flavored–so it’s a no for BF.

Drop them in with the minced up onion:

Tablespoon of chopped red onion

Drop that right in

Then the turmeric

Pouring turmeric into bowl

For flavor and color

Salt:

Adding salt to bowl

Then Pepper:

Adding pepper to egg salad

That’s everything.

Then take care of the eggs and add them in:

Chopping eggs and adding in

I’ve broken that egg slicer and have had to replace it.

Stir it all up:

Stirring the keto egg salad

Make sure it’s all mixed well.

Tah-dah!

Turmeric and avocado keto egg salad

There it is.

This recipe actually made two servings:

Two servings of keto egg salad

One for today, one for tomorrow, none for BF.

But I haven’t made this pucker-your-lips recipe since! For someone who is totally vegetarian, though, it might be OK.  I’ve read that vegetarians have a higher tolerance for spicier foods, and this definitely fits that bill.

Open-Faced Pizza Omelette, Page 60

Who among us has never had leftover pizza for breakfast? Well, OK, maybe you, Aunt Kathy, but even you can love this one.

Yes, Dear Readers, I actually have had pizza for breakfast. Twelve years ago, in the middle of June, while I was working for Boeing, I got really, really sick with some kind of bug that was going around–fever, chills, coughing, the whole horrible bit. I was told by coworkers and colleagues that it was “something the Shuttle people brought back from Russia,” and I was one of the last people who became ill. Camped out on the futon, I watched a lot of TV under a wool blanket with two big, hairy cats (weight total: 40 pounds) on top. In June, of course. I didn’t want to make anyone else ill.

For about two weeks, I had pizza delivered a couple of times, because I was just too sick to cook for myself. It was also when I discovered Pea & Pesto Soup. I started making the delicious soup after I quickly got sick of delivered pizza and Taco Cabana takeout. I’d been growing basil, so the pesto took a few minutes of prep.

Fast-forward twelve years, and now pizza for breakfast is a) keto, b) vegetarian, c) easy, and d) tasty. And, really, you can have it anytime you want a delicious pizza thing. What kind of crust, you ask? Eggs!

Keto Pizza

So, this dish isn’t too far away from a normal omelet. Somehow I didn’t get a shot of the ingredients, but this is the recipe with the list:

Recipe for keto pizza omelet

Pretty standard stuff

And because I made my own pizza sauce:

Frozen homemade pizza sauce

Easy to make and tastes fantastic.

It really did taste like a well-made pizza. I’ve used this sauce on Caulipower pizza crusts, and it works great.

First, make the base by melting the butter over medium low heat.

Butter in small pan

Doesn’t take but a minute

In case you’re wondering why there’s salt in there, I’ll explain. Emilie’s recipes call for salted butter, which I never have in the fridge. So I toss in a touch of kosher salt to hopefully make up for it.

And, this little cast-iron pan is just the right size. Bought two of these as well as two small covered cast-iron cocottes at Bed Bath and Beyond a couple of years ago, thinking I could make a quick dinner with them in the countertop oven. Well, I’ve used them, just not as much as I thought.

Meantime, mix up the two eggs, a tablespoon of Parmesan cheese, a quarter-teaspoon of Italian seasoning, pepper, and salt.

Mixing eggs

For this purpose, the mixing cup works better.

Pour this egg mixture into the little pan:

Pouring egg mixture into pan

Now do you see why the mixing cup works for this?

Let it cook (no stirring) for a couple of minutes:

Eggs cooking on stove

That small pan is just right!

Cover it and let it cook another 3 or 4 minutes:

Pan covered on stove cooking eggs

Lucky me, I have this old Cranberry Corning lid that sort of fits.

Once it’s cooked, take the cover off and add the pizza (or marinara) sauce, other toppings, and of course, the cheese:

Adding cheese to pizza

Right on top–a quarter cup of mozzarella cheese, and the second tablespoon of Parm.

Cook on the stove for another minute. Next, turn on the broiler, which in this case is in the countertop oven, and put the pan on the bottom rack:

Adding pan into oven

Almost ready!

Shut the door for a minute or two:

Pizza is cooked

Breakfast is ready!

Your Pizza Omelet is ready. And what’s better for a delicious lunch or even dinner than a dessert from Emilie’s first book, some Blackberry Cobbler?

Pizza Omelet with Blackberry Cobbler

It doesn’t get any better–or keto–than this!

BF would not touch it, despite his enjoyment of bacon or sausage and eggs for breakfast and pizza when he wants to eat his way. Well, I enjoyed it, anyway. And for the record, he does like the keto blackberry cobbler, too.

Dark Chocolate-Macadamia Clusters, page 126

What would any cookbook be without dessert? Again, Emilie doesn’t disappoint with a chapter called Sweets & Treats, including 11 dessert recipes. One even has grilled peaches!

For me, though, I wanted chocolate.

Picture of chocolate macadamia clusters recipe

Not too many ingredients, either

True to her word, Emilie’s ingredient list isn’t difficult to acquire.

Ingredients for chocolate macadamia clusters

The Setup

For most recipes, I am generally limited by what I can find at Walmart and Winn-Dixie. I only get to Rouses occasionally, so when I want to get something I can’t find locally, I buy extra and stash it in the pantry or freezer. Fortunately, I could get everything at Walmart.

Lucky for us, sugar-free chocolate chips are available here, and I’ve been buying them ever since. Walmart carries other varieties, like this newcomer to the candy game.

LIly's sugar free chocolate chips

More sugar-free chocolate.

Unfortunately, I tried some of these and didn’t care for them. Well, they were clearance-marked pumpkin spice, but I wasn’t impressed. So I’ve passed on these for the Hershey’s, and because the Hershey’s bag is bigger.

Melt 1.5 cups in the microwave:

Melting chocolate chips with coconut oil

Just like that, but keep an eye on it.

Stop it and stir every 20 seconds. It should take 1 minute, 20 seconds to complete, but stir it until it’s completely melted and mixed with the oil. Then add in the half-teaspoon of vanilla.

Stir in vanilla

All nice and smooth.

Add in 1.5 cups of roasted and salted macadamia nuts:

1.5 cups macadamia nuts

I was very surprised to find these locally.

Drop them right in and mix:

Mixing macadamia nuts into melted chocolate

Maybe I should have chopped them a little first

Once they’re all coated in chocolate, start dropping them onto a baking sheet lined with parchment paper.

Dropping chocolate onto parchment paper

Almost there

Until you’ve finished:

Sheet of chocolate macadamia clusters

YUM!!

At this point, you’re supposed to sprinkle a touch of flaked sea salt on top of each one. Of course, I forgot. And I have a nearly-full box of Maldon’s Sea Salt, too.

Now stash them in the fridge for 15 to 20 minutes, and they’re ready to eat:

Chocolate Macadamia Clusters

Dessert!

The other mistake is not realizing that these macadamia nuts were raw. I should have put them into the little oven for a few minutes and then maybe salted them. I don’t normally keep macadamia nuts around, and because I didn’t care for these, I’m inclined to avoid them. On the other hand, I might check Winn-Dixie or Rouse’s to see if they have them roasted, then try this recipe again. Because, chocolate.

Store these in the fridge in an airtight container, nibble at will. Just not all at once.

Frozen Hot Chocolate, Page 129

This was actually the first recipe I tried in the book. There’s a reason for that. Besides, it was hot out, and it was just after Hurricane Ida, in the days after we had power restored.

A few weeks prior at Rouses, I saw a can of coconut milk. I bought it, because I keep seeing it in recipes but can’t remember which one. Well, darn it, that can came home with us, and I soon found a use for it.

Recipe for Frozen Hot Chocolate

Don’t be intimidated by the ingredient list.

I keep almond milk around for several reasons, including running out of milk for coffee. Intrigued by the name, I grabbed my little blender.

Hamilton Beach smoothie blender

I like having one around for small jobs, smoothie or not.

I won’t question Emilie’s naming convention, but technically it’s not “hot chocolate.” It is, however, a pretty tasty concoction. More like a dairy-free chocolate shake. Who wouldn’t like that?

I’ll admit the ingredients are not what you’d think of in a standard chocolate shake:

Ingredients for Frozen Hot Chocolate

The Setup

Note: after I took this picture, swapped out the Mexican vanilla for a different one that was actually sugar-free.

Adams Vanilla Extract

This kind, I’ve bought since I lived in Houston.

You’re probably thinking, “Amy, why is there an avocado there?” Sometimes there are ingredients in my blog pictures that are for another recipe, or just happen to be caught on camera. But this time, it is part of the recipe. Now you’re thinking, “enough with the avocado!” They’re not in *every* recipe, I promise.

I also made it when BF wasn’t around, and he only saw the finished product.

So you add the ingredients into the little blender:

blending ingredients in small blender

Including THAT:

Scooped avocado

Yes, the magic ingredient is a tablespoon of avocado

Blend it well:

Blending mixture

Pulsing rather than holding the button works best

I know you see the little green bits at the top. Just scrape down the sides with a spatula and keep blending. Then add your ice cubes:

Adding ice cubes to the blender

Makes it nice and cold, perfect on a hot day

Blitz again, and it’s ready:

Frozen hot chocolate in glass

Delicious!

It does taste a bit different, and the coconut milk is subtle but present.

I did ask BF to try it in a sweet tone of voice.  I cornered him on the sofa, where he was looking at yet another Big Foot video on YouTube, and asked him to PLLEEEEZZZE try a little sip. Reluctantly (and with a funny look on his face), he took the tiniest of sips. “It’s missing something,” he declared. And he felt like it wasn’t sweet enough.

I’ll agree, I felt like it needed to be a bit sweeter, but that’s OK, too:

Stevia in a bottle

The secret weapon!

It wasn’t until the next day that I informed him it contained a tablespoon of avocado. You actually can’t taste the avocado, even if you know it’s there. Mostly, I think, it’s for adding viscosity and healthy fat. Then he made a face and pretended to get upset at me. But that’s all in the fun of helping him try new things.

Occasionally, he likes something that he thinks he won’t (especially if I don’t tell him what’s in it.) For a recipe that works, I write in the cookbook, Winner! Make Again! That’s legally gathered evidence of his approval for future repeats, just in case.

There Is Tofu

Yes, there are several recipes for both tofu and turnips here, but not many. I’m allergic to raw soy, so I’m quick to avoid it. I’m sure they’re delicious in their own way–and I could make them with substitute ingredients, like meat. In fact, I might actually do that one day.

For instance: page 120’s Tofu-Stuffed Peppers With Feta could be converted by swapping out the 14-ounce package of extra firm tofu with, say, a pound of ground chicken or turkey. The two peppers are cut in half and laid on the side, used to hold the filling. Mix and bake as you would for the tofu, 25 minutes.

On page 84 is a Mushroom-Tofu Lettuce Wrap with Peanut Sauce, which might also be good with ground turkey or chicken in place of the tofu. The peanut sauce with soy/tamari, rice wine vinegar, sriracha, fresh ginger, and peanut butter sounds interesting. Wrapped in lettuce with some grilled chicken strips might be a nice summer lunch, too.

Think about it: in the same way one would use tofu in place of meat in a dish, the opposite is also true. So there’s no saying I won’t try a tofu-based recipe by swapping out the tofu. I just won’t make them when BF is home.

About Organic

Also found when buying ingredients for the Chocolate Macadamia Clusters were two items not normally found in Walmart:

Organic peanut butter and almond butter

Can you believe it?

The peanut butter is organic, but the almond butter isn’t. And the almond butter has no salt or sugar, which is unusual for anything you find at Walmart.

When you think “organic,” chances are the first thing you think of is “Whole Foods.” You’d be right–both Whole Foods and Trader Joe’s have a variety of organic foods, as does HEB and its upscale Central Market. In fact, on our last trip to TJ’s in December, we found some organic hot chocolate (in packets) for BF to enjoy. Whole Foods also has some organic hot chocolate in a can, with 22 grams of sugar in every serving. So understand that “organic” doesn’t always equate to healthy.

What It Means

Calling a product “organic” is more than just a name. The USDA has specific guidelines for the production of organic food, so it’s not just a term like “natural” or “healthy.” There is also a certification process that food producers must follow in order to have the seal on their labels.

I prefer to buy organic whenever I can, but I don’t do it all the time. For one thing, organic is more expensive because of the more intensive farming and processing practices involved, including the certification. Another is that not everything organic is necessarily better. Strawberries, yes, but bananas, not so much since you peel them to eat them (unless they’re marked down to sell fast–then you buy them and make banana bread!)

The FDA has a series of blogs called Organic 101:

Of course, no matter what, reading labels is essential for eating as healthy as you can.

Good Food No Matter Your Persuasion

Despite the “hippie” or “millennial” image that many people have of vegetarians, people from many walks of live became vegetarians for whatever reason. Miss Alice’s reason was practical and not as much of a choice as a decision, if that makes any sense. (As of late, she’s fallen back on the carnivore wagon, but she’s healing from injuries, too.)  Others make a conscious choice to avoid animal products, or just find avoiding meat less expensive. Again, everyone has a unique reason for going vegetarian.

For those of us who stay on the carnivore bandwagon, Emilie’s vegetarian keto book offers a range of recipes we might not think of otherwise. I see it as a supplement to her last two great keto books. It’s also an expansion of delicious keto recipes that I can enjoy and have in my pocket if someone drops by and says, “oh, I’m a vegetarian.” Mind you, the likelihood of that happening here in the middle of rural Louisiana is a bit low, but I like to be somewhat prepared for the remote possibility.

Another good reason to have this book: you’re out of meat, or you’re tired of the same old thing. Isn’t that reason enough?

Many thanks to Emilie and her publisher for sending me a copy and letting me preview the book, too.

Until Next Time

If you’re going keto, thinking about going vegetarian, or just want some new and different tasty dishes, Vegetarian Keto In 30 Minutes has 90 recipes that will keep you in tasty, healthy food that’s fast and easy to prepare all year long.

In the next blog, I have a non-keto, non-vegetarian recipe that involves one of Emilie’s occasional sponsors. However delicious, mine will not be a sponsored post.

Happy Dining!

 

 

 

 

Ultimate Simple Keto Cookbook
Review: The Ultimate Simple Keto Cookbook

As I mentioned in my last post, Emilie Bailey, aka, The Texas Granola Girl, has a new cookbook. This time, it’s all about the simple keto.

Follow me on Bloglovin’

Hello, again, Dear Readers:

Ready for more keto recipes? Emilie Bailey has you covered with her newest. I know, I only reviewed her first cookbook just two months ago, but. . .I get around to it. Now, she’s got another cookbook with delicious food for you to enjoy.

We’ve had rain almost daily since April, and everything is growing like wildfire. I’m back to paint-bucket gardening this year, and BF finally mowed over the overgrown parsley from last year’s garden spot. I’ve started more parsley in a bucket, so we should have more soon. Basil is doing well, and I hope to get a few peppers. We’ll see.

Let’s get started.

Watermelon Update

So after I published the last blog, the car-guy growing watermelons stopped by later in the evening. No, he was not notified of the roasted watermelon. Here’s a pic of the original three he gave us:

Three watermelons on the stove

Aren’t they gorgeous?

I first showed him the two books by Emilie Bailey because he, too, eats “keto, mostly.” Then, I asked him why the stickers on the watermelons. It took him 15 minutes to explain, but it’s because:

  • The soil in both upper Tangipahoa and Washington Parishes is ideal for growing these melons
  • The melons grown in this area are highly prized for that reason
  • Older and native local residents are aware of the reputation of “Washington Parish watermelons” and will seek them out
  • Melons grown in Texas and Lucedale, MS, are frequently what you get in our local grocery stores, rather than locally grown
  • Some melons are shipped in from as far away as Florida
  • Those out-of-state melons are usually grown on land that is used continuously for melons, requiring the addition of heavy chemicals to continue growing them in the same fields repeatedly
  • These chemicals are in addition to the pesticides used in the out-of-state crops
  • Even local produce vendors (“fruit stands,” as they’re called here) sell out-of-state melons and pass them off as “locally grown”

He went into great detail about why his melons are better, but I guess that’s to be expected. From his description, I don’t believe his have heavy chemicals in them. (I hope not,  anyway.) Admittedly, they are tasty, and I’d highly recommend one if you find them. But if you’re in Texas, of course, you’d need to find one grown in the Rio Grande Valley, or maybe at Froberg Farms in Alvin. 

The Pantry

Our little pantry needs a re-org,  and it’s not the first time I’ve tidied it up. But a lack of additional shelving and no interest from BF means that I’m totally on my own here.

When I moved in, there was almost nothing in it. After emptying out all the boxes from my kitchen in Houston (thank you, Miss Alice and Neighbor E), the pantry was overflowing. And the beginning of the pandemic last year also saw BF doing some panic-buying, which is in boxes under the counter as well.

I was looking for an ingredient last week and had to pull out several things to get to whatever it was I needed. I removed this from the pantry, which wasn’t mine:

Cornstarch can

Is this any good?

I always buy the stuff in the yellow box, and we have one that I purchased long after the move. So using my amateur detective skills, I decided to investigate further:

Bottom of cornstarch can with 2009 date

Wait–what?

Yup, that’s the bottom of the can. BF says he has no idea where it came from, but I’m pretty sure I know. From his last marriage, that’s where. (The divorce was final in 2008.) I’ve found (and disposed of) his junk mail that was even older. Hopefully, we’ve gotten rid of all that stuff he tossed in a box and took with him. Obviously, this can went out in the trash.

So at some point, one of these days, I need to take everything out, check for the expired and bad stuff, and toss it. If I can talk him into it, some wonderful shelving will make its way into the pantry, and hopefully a coat or two of some nice paint. White is fine, but wouldn’t white shelves with a nice cheery color be even better? Because it’ll be harder to “lose” anything in the back like that.

This isn’t the first time I’ve come across older foodstuffs. I try not to have anything too old in the pantry, but it happens occasionally. The GER’s pantry also got a good cleaning when I moved into his house (almost 20 years ago now), and I tossed out a bag full of very outdated stuff that had just sat unused for many years.

The New Book: The Ultimate Simple Keto Cookbook

Author Emilie Bailey, aka, The Texas Granola Girl, spent part of her pandemic energies on writing two new cookbooks. The first of these books is being released tomorrow and is her second book of delicious recipes.

When I got the email from her list, I immediately signed up to review it. After all, it’s a free book! Well, it’s a good one, too, and I knew it would be. Emilie has been posting regularly on Instagram and sending out emails with new and delicious recipes.

Ultimate Simple Keto Cookbook

The latest!

Yes, there are three recipes with turnips. If you like them, the Classic Fauxtato Salad on page 61 is right up your alley. It’s made with everything you’d use for a regular potato salad, but with turnips. Let me know how it goes.

There are nine chapters, including an intro to keto, desserts (of course), and a chapter on keto staples, such as Easy Alfredo Sauce, Creamy Feta Dressing, Ranch Dressing, Quick Marinara Sauce, and Three-Minute Mayo, using avocado oil. There’s even a Basic Sandwich Bread on page 188.

We tried four recipes when I got this book, and they’re all two thumbs up. So let me tell you about the simple keto recipes I made.

One-Pan Chicken Parmesean, Page 122

We had one chicken breast in the freezer and only needed some mozzarella cheese. I gave BF his instructions and shopping list for this and the next recipe, made for dinner one night. Unfortunately, I didn’t take a full set of pictures, and none for the broccoli recipe. But I got a few.

First, preheat your oven to 400F. Slice two chicken breasts in half horizontally to make four cutlets, then pound them to a quarter-inch thick.

Mix up some parm cheese, Italian seasoning garlic, and a half-teaspoon of freshly ground pepper. Brush both sides of the chicken with some keto-friendly mayo, which you can make on page 178 or buy (read the labels of course.) Then drop the chicken in the seasoning mixture to coat, and fry in a large oven-safe skillet:

Chicken frying in pan

Just like this

Cook about five minutes on each side and remove from the heat (I turned it off.) Pour some sugar-free marinara sauce over the chicken. I used Classico Tomato & Basil, but she has a recipe on page 183.

Pouring sauce over chicken

1.5 cups of it

Spread it around:

Spreading marinara sauce over the chicken

All over the chicken

Now sprinkle one an one-half cups of shredded mozzarella (or provolone) cheese over the top:

Mozzarella cheese over top of chicken

Yum!

Into the oven for 10 to 15 minutes, until the cheese is melted and the chicken is completely cooked.

While that was going on, I did the broccoli at the same time.

Sheet Pan Broccoli, Page 80

The second part of this simple keto dinner has no pictures, but it was a perfect accompaniment to the chicken.

I used the countertop oven, which is preheated to 450 degrees. Chop the broccoli into florets, wash, and set aside. Line a baking sheet with parchment paper.

In a bowl, mix:

  • 1.5 tablespoons avocado oil (I used olive because I had it)
  • 2 cloves garlic, finely chopped
  • 2.5 teaspoons sesame oil
  • 1 tablespoon soy sauce or tamari (tamari is wheat-free, and so is La Choy soy sauce)
  • 2 teaspoons sriracha
  • 1.5 teaspoons granulated 1:1 sweetener (I’ll explain next section)

Mix this up, and then add the drained broccoli. Toss it around well, then drop it on the baking sheet. Roast for 15 to 18 minutes, until the broccoli is tender. Toss halfway through the cooking time. Serve hot.

This recipe calls for 2 heads of broccoli, but I halved the recipe for me and BF, as I did with the chicken. Oddly, though, it’s a good thing I forgot to halve the seasoning and other ingredients for the chicken because it needed all of it.

Simple keto Dinner on red plate with chicien and broccoli

This was a fantastic and simple keto dinner

I did forget to sprinkle sesame seeds over the broccoli. Next time. Amazingly, he loved both and declared them “winners.” One more in our dinner rotation.

Classic Fudgy Brownies, Page 173

This was actually the first recipe I made. Does anyone want dessert? Once again, I had everything I needed to make these brownies, except butter. BF was instructed to get some on the way home from work because this recipe takes 1.5 sticks of butter. Oh, YEAH.

Now, one difference is that Emilie calls for 1:1 sweetener here and in the broccoli seasoning. What this means is that it’s a blend of sweeteners, frequently erythritol and monk fruit, to taste just like sugar. I wanted to try this one and had good success with it here: 

Sugar in the raw blended sweetener

One of many natural sweeteners available now

This is the ingredient list: 

Back of the package

See, at the top, it says 1:1, because it measures like sugar.

This is what’s in it:

Ingredients list

And if you’re diabetic–there you go!

Making Brownies

These come together in a snap and bake up nicely.

Ingredients for Classic Brownies

The Setup

With eight ingredients, you can have delicious keto brownies. I know, I know–you can buy a boxed mix too. Read the ingredients on that box, that’s all I’m saying.

So you’ll preheat the oven to 350F, and line the bottom of an 8×8 pan with a bit of parchment paper.

Parchment square in pan

You have to weight it, otherwise, the parchment goes sailing to the floor.

Chop up the butter and chocolate:

Chocolate and butter chopped in bowl

And melt together in the microwave, slowly and carefully, in 30-second intervals. Watch it so it doesn’t boil over or make a mess. What comes out is this:

Butter and melted chocolate

Stir them together:

Melted chocolate and butter stirred together

Ta-dah!

And set aside to cool for a bit.

Get Mixing–Wet Ingredients

So now you blend together the sweetener and chocolate mixture together, then the eggs, which must be room temp or it’ll make a big mess at this stage:

Mixing Chocolate And Sweetener

Like so

Now the eggs, one at a time.

Blending eggs and chocolate

Now add vanilla. If you’re lucky, you have some of this:

Pouring vanilla into brownie mix

Right in there, a teaspoon

Blend it well:

Blending vanilla into the mixture with a hand mixer

Almost there

Mix until the batter is smooth, and proceed to the next stage.

Dry Ingredients

Into another bowl, mix up a cup of almond flour, a teaspoon of baking powder, and a quarter-teaspoon of kosher salt:

Mixture eof almon flour, baking powedere and kosher salt

Just whisk to combine. (Obviously, I mixed while the chocolate was cooling a little.)

Now add into the wet ingredients. I prefer to do this a cup or so at a time so I don’t have it all over the kitchen.

Mixing dry ingreients into the wet

Like so.

Once it’s all incorporated, mix well, but don’t over-mix it.

Mixed brownie batter

Yum!

Time to spread it into the pan. Now, remember that you have one and a half sticks of butter here, so greasing isn’t necessary. My guess is the parchment paper is there as an assistant to make sure they all come out.

Spreading brownie batter into pan

This batter is quite thick, so it needs help

Into the oven at 350F degrees for 20 to 25 minutes, “until the center is just set but still jiggles”:

Brownies going into countertop oven for 25 minutes

Here we go!

This is what it looks like coming out of the oven:

Freshly baked hot brownies

Don’t cut into them just yet

You must let them cool for about 15 minutes on a rack, then refrigerate them for 35 minutes or longer before you cut them: