Keto: have you heard of it? Are you interested? Can you have delicious Italian food that’s Keto? Let’s discuss.
Hello, again, Dear Readers:
Here’s the next in my series of cookbook reviews courtesy of the nice folks at Callisto Publishers. They’re not sponsoring my post, they just sent me great books for review. I’ve received a number of interesting new books, and I continue to receive more in exchange for reviews. I like them all, I can’t say anything bad so far. There is a low-carb book, a fast and easy vegan cookbook, and a cook book for folks with Lyme disease, plus a couple more cookbooks coming. Additionally, there is a book on modern etiquette, plus a few other non-food topics.
But today it’s all about the keto.
The John Walton Celebration Of Life
So it finally happened on July 28th, and we picked up The E Man and went to Generations Hall. Everything was first class, well done, and we met so many other fans of The Walton & Johnson Show. Everyone had a great time, a fantastic band called Superchargers played classic rock music, there was all kinds of fancy food, an open bar (BF and I abstained), and just a great time to celebrate the life of a veteran radio broadcaster.
Ken Webster is the show’s producer they hired seven years ago, and he stepped on the air fulltime when John Walton became ill. Well, Mr. Walton passed away suddenly on July 1, and now Producer Kenny is on the air in Mr. Walton’s seat. He’s doing a great job carrying the torch, and they have decided *not* to change the name of the show, or much else.
John Walton always said that when he left this world, he wanted a big, New Orleans-style going-away complete with a brass band and a second line and all that. It was provided, and I hope that he was with us in spirit (since his ashes were actually in the facility.) I don’t *do* second line, but everyone else did. Steve Johnson said during the event that they made a few phone calls and everything was just done–they had everything they needed. They definitely called the right people!
I’ll post more of my pictures in another blog post, including the very stylish food that was created especially for this first-class event.
What is Keto?
The term is short for “ketogenic,” which is a condition that makes your body burn fat. This is different than “ketoacidosis,” which is a dangerous condition if you are diabetic.
But going keto is pretty much going low-carb, with some restrictions. That is, you eliminate rubbish food out of your diet, and increase your healthy fat intake. I say “healthy fat,” because hydrogenated vegetable/soybean/corn oil isn’t what that means. There’s a fat-to-protein ratio to follow, making it more complicated than regular low-carb, and different than Paleo.
Unlike the 5-Ingredient Italian book, there are few pictures. But the recipes are clear and well-written, and work easily. Each recipe tells you how long it takes, if it’s “gluten free,” “nut free,” etc. Prep and cook time are included, along with calories and all that. And the food looks pretty tasty.
There is even a dessert chapter–didn’t think Jen would leave that out, did you? For a sweetener, she uses Swerve, which I’ve talked about here before, but she also uses stevia in some recipes.
Trying Out The Recipes
Personally, I think the recipes I’ve read all look delicious. Unfortunately, I live with someone who doesn’t agree with that statement.
I made the delicious Saltimboca alla Romana on a Sunday, when our unexpected dinner guests showed up. The next night was a previously enjoyed Giada recipe for a turkey meatloaf–I can’t believe he likes the feta cheese when it’s baked in.
Tuesday was the ketogenic dinner.
Now, to be fair, sometimes we get a little short on funds, and so we’re not popping down to Walmart or Winn-Dixie for some chicken, pork chops, ground beef or something else. I buy meat occasionally when I find good sales and stash it for later. So this particular week, we’re digging through the big freezer (I still need to write a post on that) to see what’s there and what we can whip up for dinner.
Well, it was one of these periods that I decided to “freezer dive,” and I was right–there was some kind of frozen fish in there that someone gave us a long time ago. I let it thaw in the fridge, and just needed a few ingredients to make it happen, like lemon and capers. (I did another freezer dive this week and made this Crockpot Spaghetti Sauce with just a few ingredients from Walmart and the ground turkey in the freezer. He said it was OK.)
I selected two recipes for dinner. Baked Lemon-Butter Fish is on page 84 in the book, and Parmesan & Pork Rind Green Beans is on page 121. Pictures of the recipes are below.
Well, I needed capers. I used to have a big jar in my fridge that I bought from Phoenicia Foods, but I guess that was left behind in the move. Don’t have an unopened jar, and of course, Walmart has these *teeny tiny* jars for about two dollars or so. But you know me, I gotta make it according to the recipe the first time.
I also decided on green beans, since we really like them. I only needed a few ingredients from the store to make these dishes, including. . .pork rinds. No kidding.
His Fish Is Always Fried
I didn’t tell BF what I was doing, which always makes him stammer nervously, “I’ll try anything you make, Honey.” (Actually, that’s not completely true. And he’s still afraid of my cooking and my driving.) He asked if the fish was fried, and was very disappointed when I said it wasn’t. I wasn’t trying to break his heart, but I guess that’s what I did.
Let me put it this way: If I told him I would prefer Ford over Chevy, it would be along the same lines of disappointment, since he’s a Chevy devotee.
I used the countertop oven to make it (another thing I’m late telling you about) and baked the fish first, then the green beans. Dinner was ready in about 30 minutes.
These dishes took 15 minutes each to make, and the fish was still hot when we sat down to eat. And now I can’t find all the pictures of the prep.
But here it is:
I thought both dishes were delicious. However, BF had other thoughts on the subject.
He thought the fish tasted “slimy.” That’s why he doesn’t like baked fish. Frying it takes away the “slimy” in his mind.
Then the green beans–a different taste, roasted, and they aren’t over-cooked. I asked BF what he thought of the green beans. He didn’t look at me when he said, “oh, they’re delicious.” I said, “really?” BF still didn’t look up at me, and replied that they were “magnificent.” I thought he was serious. Then he started giggling. Then I started giggling. He was trying not to tell me he didn’t care for this form of cooked green beans.
Finally, I asked him what he thought of the green beans, and he said he wasn’t crazy about them. Why not just tell me? He was trying to be nice, and said he’d have a bowl of cereal later if he got hungry (and he did.)
Later he reminded me of one of his local car guy friends who, before his “chicken fanger weddin'” last year (with catering by Chick-Fil-A, my sarcasm added), decided with his intended to lose some weight by going keto for a while. (I didn’t attend the “weddin’,” either.) The guy did successfully get his weight below 300 pounds for the first time since high school (but he’s well over six feet).
BF’s comment: “He lost a lot of weight on that keto diet. And now I know why.”
BF is also a smart aleck. Here are the recipes.
No, he didn’t like these either.
I wasn’t deterred by BF’s reaction, and I kept reading the book. (I’ve since left a review on Amazon.)
I planned on making the Double Pork Frittata on page 58, until I couldn’t find the diced pancetta that I *thought* I had in the freezer. Since I can’t remember where I bought it, I tried to acquire some at the local Walmart’s deli department. Of course, when I asked for it, the clerk thought I said, “da cheddah,” and told me all the cheese was against the back wall, close to the milk. When I told her it was a bacon-y kind of thing, she said, “oh, we don’t got dat.” So maybe next trip to Hammond or New Orleans.
I would have to cut my brain stem to work for Walmart.
With that idea scotched, I chose the Mushroom Frittata on page 59. Frittatas have been adopted by low-carb dieters as the ideal throw-it-together food, and there are so many ways to make one. I like this one, because it hits all the right buttons.
At least I could get goat cheese at our local Walmart, as well as bacon, mushrooms and fresh spinach.
NOTE: watch what you’re doing with spinach, especially in Walmart. I nearly bought spinach mixed with kale! I also realized later that I didn’t need the dill, that would have been for the other dish. But I’m not adept with photo editing, so it stays there.
Making The Frittata
I like measuring out everything before I actually start cooking.
So I cooked the bacon in the little oven (saves a lot of mess), let it cool, and cut it up.
While that was going on, I began to make the rest of the dish.
Then you add in the chopped bacon. Start cracking the eggs into a bowl or big mixing cup:
Pour the eggs into the pan to cook with the mushrooms and spinach. Lift the edges of the frittata with a spatula so the runny, uncooked eggs get underneath the surface. This takes a few minutes.
Then sprinkle on the crumbled goat cheese:
Then bake it for 16 minutes in a 350 degree oven. I’m skint on pictures here, but this is what comes next:
Verdict: tasty, delicious, and great anytime.
I offered some to BF, explaining what was in it. He looked like he would accept a bite, then smiled and said: “Nope. It’s a trick!”
I can’t wait for him to head out of town for Drag Week.
Dessert Is Da (Keto) Bomb!
Undeterred, I tried one more recipe.
I considered making that subhead “The F-Bomb,” but I’m thinking about Aunt Ruth looking at her screen and thinking, “certainly she isn’t going to say that!” No, you’re right, but the F stands for “fat,” not the other f-word. After seeing so many copywriters and others swear like sailors in their marketing materials, I’m a firm believer in *not* using that kind of language in my blog, no matter what I shout at others while driving.
You hear me, marketing departments of America? Don’t do that. We close your page, delete your emails, trash your direct response long-form copy letters and ignore you completely. Knock it off! Anyway. . . .
Of course, the other concern I have is with the Secret Service, FBI and other law enforcement agencies getting my little SEO-optimized blog caught in their scanning systems looking for troublemakers. Yeah, I make trouble for BF, not the kind they’re looking for. Well, if they do find me, I hope at least one agent tries this recipe.
If the web is your cookbook, “fat bomb” recipes are literally available in every corner. They’re quick snacks to make sure you get enough fat in your keto/lowcarb/paleo diet, or just to have something sugar-free and tasty to keep you away from the stuff you want to leave alone. Let’s face it–there’s nothing like a chocolate bar. Find a way around it, and you’re doing good.
Making A Mess
I was making some Cashew Bread one morning and cleaning a huge mess from the night before. (I finally found cashew butter locally at Target.) So what do you do? Make more of a mess! Enter these chocolate treats.
So this “f-bomb” is actually called “Spiced Chocolate Fat Bombs,” and it’s in the dessert section on page 138 of the book.
I had everything handy except the liquid stevia. But did that ever stop me?
Not that the jar on the right is CHILI powder, not cayenne powder. It isn’t hot. If you decide to make these and add the hot stuff, you’re on your own there.
The coconut oil was already melted, so I put it on the stove to make sure the almond butter melted into it:
Carefully spoon this mixture into the cups:
I got most of it into the papers. Then you refrigerate (or freeze) them until they’re solid, which takes maybe 15 minutes or so, less in the freezer.
Despite the powdered stevia, they were pretty good; I used three packets. The chili powder isn’t hot but adds a different nuance to an otherwise straight-chocolate thing. And now I have a stash.
These are great, and I’m glad. Much as I love chocolate, I’m getting burned out on Yeast Free Brownies.
Recipes That Are Not For Everyone
I know if Neighbor E were here, he’d enjoy the green beans, at least, and probably the frittata and dessert. Dunno about the fish. Miss Alice would probably enjoy it too, she has a wide-ranging palette. Can’t answer for the GER, I never know what he’s going to like or dislike. BF just gets the shakes when I say the word “frittata.” Even his sister is perplexed, because it’s just baked eggs with other stuff in it.
But when you’re cooking for yourself, you’ll enjoy what you like, and others may or may not agree with your tastes. So if you’re cooking for someone who thinks rice goes with everything, well, you’ll have some alterations to do. That is, make yourself some Cauliflower Rice, and make regular rice for anyone who wants it. Add options like that, and everybody’s happy (you hope.)
I Like This Book
Honestly, I do like the kind of food that’s in this book, keto or not. I’ve long had the preference for low-carb foods, and this one checks all the points. The next recipe I want to try is the Double Pork Frittata on page 58; I’ll have to source more of the pancetta. The other thing is that these recipes are, for the most part, easy to make and don’t seem to require a lot of hard-to-find ingredients. If I can find pancetta and prosciutto here in Central Louisiana, they’re not that hard to find–especially in Houston.
The thing about Keto is that you follow a ratio to stay in ketosis, that is, the condition that burns off fat:
- Carbs, 5%
- Proteins, 20%
- Fats, 75%
This is on page 4 of the intro, also called the 5/20/75 ratio. She says it’s up to you to find the balance that works for you.
I’m not an expert, and I get the theory behind it, I’m just not really good at math, especially in my head. You’d think that someone who has been sewing since age 11 would be better at fractions, decimals and percentages, but I’m not.
Whether or not you want to go keto, this is a book with good food in it–and that’s always my first criteria. If you decide to go keto, you’ll need to do more reading, of course, and understand what it’s all about. Once you do, you can turn whatever you want for dinner (including Italian food) into a keto-friendly feast.
I’m also going to look at Jen’s next book, because. . .I’m thinking seriously about getting an Instapot soon. More on that later.
Until Next Time
I’ll try to get the recipes posted soon (another thing I’m late doing.) Many thanks to Callisto Press for offering me the chance to receive publisher’s editions to review books–I definitely appreciate it, and am enjoying reading them and looking at “new foods.” Sure, it’s still food, but new recipes that are faster and easier (so far.) Nothing wrong with a new recipe to expand your repertoire, right?
I’ve got more of these great new books to review and blog about, so if these two books aren’t appealing, maybe the future books will.
Until then, enjoy!
Hi, again, Dear Readers:
Once again, other stuff has got the best of me, and I haven’t posted since November. My apologies, because I’ve had some delicious things to tell you about. They’re in the draft folder, as usual. Coffee, tamales, and a tale of two frozen pizzas. No kidding.
Our dysfunctional weather means that the grass, trees, and other things think it’s spring and they’re blooming. The allergies are choking people around here, and I can’t seem to find the right “thing” to control the sniffling and sneezing. We’ve gone through a large amount of tissues, and my desk trash can fills up quick. Wunderground says it’s grass pollen, so that would make sense with the grass turning green and the weeds and stuff flowering. I don’t remember the tree pollen in Houston being this bad, even when it coated the cars with yellow “snow.”
The Blog Lives On
The good news is that I paid the bill for the domain and hosting for another year. Woo hoo! Maybe I can publish six posts this year.
I did mention in a chat conversation with my hosting company that I couldn’t believe so many people were that bored that they tried to hack into this blog. The response was that it’s bot systems that try to get in. There is no user called “admin” on this site, so they can try a million passwords and it won’t work. I knew how to do that a long time ago.
The irony is that I’m learning more about SEO, and how to make this blog findable! With useful, keyword-rich content! And frequent publishing, of course.
I’ve bought another website for my copywriting side, but I haven’t gotten around to finishing setting it up. I started it. . .much like a few of my sewing projects.
Speaking Of Sewing
We haven’t had the freezing cold that we had last winter, nor any snow. But I was ready for it!
I found this pattern, Simplicity 8738, and fell in love with it. Version B is very easy (version A is just longer), it has five pieces, and stitches together easily. I couldn’t find any sweater knit locally, and the last time I went to a Joann Fabrics in New Orleans, the clerk wasn’t very helpful. So online I went, and bought some lovely sweater knits, including two southwestern patterns. It only needs two yards, and I’ve made six of these casual tops. They’re comfortable, large and boxy, and work well with jeans.
If you decide to make one, make sure to include the little “thumb portals” in the end of the sleeves. You’ll thank me later. (I’m thinking of you, Aunt Ruth.)
Tasty Sweet Potatoes!
I do have a delicious recipe to share, and I just made it this evening.
Last year I was gifted a free one-year subscription to Bon Appetit magazine because Sur la Table was giving them away with a purchase over a certain amount. I don’t really get to read the magazines as I would like, but I did manage to flip through the March issue (featured: Korean Comfort Foods) and find something that I wanted to try.
This evening, I made these Sweet Potatoes with Tahini Butter, and they are very, very good. They’re also gluten free (check the labels on the tahini) and low carb (I think.)
I had all the ingredients on hand (but we’re now nearly out of butter.) While it took a good bit of time, the results were very much worth it. It’s also true that you think the butter and tahini won’t mix with the liquids, but you have to keep at it. Once it started to smooth out, I just began whisking it with the fork until all the liquid was perfectly emulsified into the butter and tahini. Then I used a small spatula to smear it over the hot potatoes, just like putting soft cream cheese on a bagel. Then I sprinkled them with toasted sesame seeds. It’s SO good. I’ll be eating this all weekend.
What did BF think of it? Well. . .I’m kind of upset with him this evening (long story.) I didn’t cook dinner, we had plenty of leftovers. Ordinarily I would have pestered him to try the sweet potatoes, but that’s not what I did. This time, I let him know that they were “not made for you,” and that he wouldn’t like it. In other words, I don’t care if he didn’t like the looks of them. I know he wouldn’t like them because of the quarter-cup of lime juice in the tahini butter.
BF doesn’t like anything tart or acid, like limes, lemons, or any kind of vinegar, and I’ve found that out the hard way. I’ve made one or two things with a small amount of balsamic vinegar for him, but it’s not a strong taste, it blends into the background. He was warned that they weren’t suitable for his tastes. As far as I know, he didn’t touch anything. If he had, I’m sure I would have heard about it.
When I read the recipe, I was thinking about when I would make it, or half of it. This evening, I just decided to go for it, including toasting some sesame seeds. It’s an unusual taste, and the lime juice taste does stand out, but doesn’t overpower. If I ever make it again, I might try cutting down the lime juice to half. When I make hummus, I add half the amount of lemon or lime juice, because it’s too strong for me and ruins the taste.
As For Writing
I’m still working primarily with lawyers, but as I get better with SEO, that could change. I wrote this piece on blogging and the First Amendment not long after my last blog post in response to an inquiry about a couple of previous postings that, apparently, didn’t sit well with someone who happened to read about herself, but not by name or any personally identifiable information (PII.) Approximately three people knew her identity, including herself. Well, I’m protected by the First Amendment, thanks very much, and by the case of Obsidian vs. Cox, 2011, from the Ninth Circuit Court of Appeals.
The Ninth Circuit ruled that bloggers are, indeed, journalists, and are entitled to the same protective provisions as journalists who work for a news organization. One of my lawyer clients, who I’d mentioned this to, said that as long as you don’t post something untrue, you’re good. Well, I didn’t, and everything I publish is true to the best of my knowledge. But the research to find the case law led me to suggest the post to a different client, and the project manager assigned it. So, girlie, if you’re reading this, yes, I do know what I’m talking about, and I can have lawyers back me up on it. Irony alert: a simple phone call asking, “hey, can we talk about this?” would have yielded a completely different ending. But, whatever.
I’ll write what I want, thanks very much.
Until Next Time
I’ve got a number of projects working, in addition to making sure we have clean clothes, washed dishes and dinner, so blogging. . .I’m trying. And WordPress just changed the interface, so now it’s even more tedious to post and add pictures. GRRRRR. . .I’ll get there.
Try the sweet potatoes this weekend.
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:
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 back of the box:
Then we cracked open the box to see:
They’re really tiny, no kidding:
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:
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:
No kidding, a charger for an electric car, and it looks to be free for Whole Foods customers:
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:
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:
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:
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.
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.
Of course, I left out one ingredient out of the picture, essential to the dish:
So let’s get on with it. Make your Cajun seasoning first:
Mix it and pour it into a storage jar:
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:
Chop the chicken and the sausage:
Add these to the hot oil:
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:
The coconut flour doesn’t really add a noticeable taste to it. Once that’s done, add the onion:
Then the garlic:
Then the bell pepper:
And the seasoning mix and cook, stirring occasionally, for about 3 minutes until they soften a little:
See how it’s thickening?
Ok, next–add the sausage and chicken back into the pot:
And then add the rest of the chicken stock:
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 used the last of the chicken stock for my quinoa:
And, of course, made some rice for BF.
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.
He takes a bite, and then another. He doesn’t say anything at first. It went like this:
“It’s pretty good.”
“OK if I make it again?”
“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 New Year, Dear Readers! Have you seen the No Cow Bar?
We’re getting started on a new year with good and bad, and thawing out after a weekend of hard freezing.
Have you started your New Year’s diet and exercise plan yet? Good. I’ve got some things to tell you about before you do. But first. . . .
More 2016 celebrity sudden deaths.
By now you’ve heard the sad news that one of my favorite songwriting musicians, George Michael, passed away Christmas Day from heart failure at 53. The E-Man called me from his family’s place in Florida to tell me. George was working on new music and a documentary, and by some reports, also battling a heroin addiction.
Additionally, his 1990 album Listen Without Prejudice is being re-released soon. I’m glad, because I no longer have a copy. Cowboys and Angels is one of my favorite songs from that album, as well as from his entire body of work. Not many people have heard it, and I don’t know if it was released as a single. This link is to a symphonic version on YouTube; the original video has a scantily-clad female walking around surrounded by photographers. Here’s the original album version with only a picture of his face and without the potential for “not safe for work.” Wikipedia has this entry on the song.
Yes, it’s the same George Michael whose previous release contained some raunchier tunes, didn’t appear in videos for the videos from this album, and got this butt chewed by the one and only Frank Sinatra for complaining about his solo success. But he was also doing duets with Jody Watley, Aretha Franklin, Elton John, and others for a while, too.
The Force passes
Two days later, Carrie Fischer, best known as Star Wars’ Princess Leia, also passed away from a heart-related ailment. The next day, her mother, actress Debbie Reynolds, passed away from what was reported to be a stroke. Some say it was a broken heart, and who could blame her? Ms. Reynold’s son Todd, Carrie’s sister, was tasked with burying both of them and handling their affairs, along with Carrie’s daughter. Very sad.
2016 was a culling for the entertainment world–David Bowie had cancer, Glenn Frey (The Eagles) had pneumonia, Prince had his issues with pain and prescriptions. . .what’s going on? I’m reading the possible answer, many celebrities are associated with prior drug use, or have continuing issues with them. Weak hearts, weakened immune systems, depressed hormone production–your system pays a price even after you quit. But it’s related to an upcoming blog topic.
And if you’re considering the January re-boot of your health, my next blog post will give you something to seriously consider. No, not just the latest diet fad, either.
Anyway. . .how was your Christmas?
Did you slow-cook anything? Break out the waffle maker for a quick dessert? Were you able to accomplish everything you wanted to for the big holiday dinner? Or were you happily alone without the nerve-wracking distractions a big-deal activity can hold?
Saturday brought me three visitors–one of which was Santa! Yes, the local fire department took out a truck and a guy with a beard and a heavy red suit for a ride around our area. He hopped out of the truck and brought me and a visiting friend of BF a paper sack with an orange, and apple, and two of those lovely powdery mints you sometimes find in restaurants when you pay your tab. We were outside chatting and up roars this fire engine from up the road. I asked Santa what kind of cookies he liked. He said, “Oh, I like all kinds of cookies.” I said, “remember, Rachael Ray doesn’t bake, but I do!”
What did we do?
Well. . .not much. BF had his son on Saturday, and Sunday was a trip down the road for dinner with his Dad and family. We did put a pork roast in the CrockPot, but other than that, nothing special. I didn’t do all the things I said I was going, to, though.
For the record, for the first time, I did not see the new Doctor Who Christmas Special. I’ll get to see it eventually. After getting BF to watch and enjoy last year’s Sherlock holiday special, The Abominable Bride, I’ll call that a success. He also watched part of the new installment of Sherlock this weekend. I won’t mention the spoilers, in case you have not seen it. But I’ll say that I didn’t see *that* coming in the first episode.
New Year’s Day Slow Cooking
I planned to head to New Orleans on New Year’s Day, but I wasn’t feeling well on Saturday night, and didn’t get up on time Sunday morning. You see, we had some seriously apocalyptic rain that weekend, and somehow I developed a headache, I believe, because of it. (We were again at BF’s father’s house, and his sister was in town bearing gifts for the little kids.) Or maybe it was this book I was reading–bought for a 2 year old child, but I decided to start reading it and couldn’t put it down. No kidding. (They were watching a football game.) I got 100 pages into it when BF said, “I’m ready to go home, are you?” Celtic Tales is now on my Amazon wish list. It’s *that* good.
To accommodate my absence and the need to eat, I decided to employ two of our slow-cooking machines and check with Stephanie O’Dea at A Year of Slow Cooking for advice. Well, Stephanie’s email last week had three recipes with black eyed peas, one of which was a chili with ground beef. BF liked that one, but called it a “Taco Soup.” Call it whatever you like, it was a pretty good idea. I also looked for cabbage, since BF asked, and found this nice one with cabbage and little potatoes. Both are pretty good, and highly recommended–but you’ll need a six-quart slow cooker for each of the recipes. I used a 4-quart for the cabbage, and ended up with more cabbage to shred for coleslaw. Thankfully, I’m the only one who likes coleslaw, so more for me.
But I still didn’t go to New Orleans, darnit.
The weather was pretty bad, too.
BF’s teenage son was again with us for the day, and his daughter came with her baby and fellah later in the day. BF was of the idea that they would come to eat–but they went to Cracker Barrel first. Oh, well–there’s chili in the freezer for another day. We finished off the frozen half of the 15-bean soup last week, with BF agreeing it was pretty darn good again.
OK, so what else is going on?
Well, because I didn’t make it to New Orleans on Sunday, I didn’t cover a couple of errands I needed, so I headed to Baton Rouge on Monday. In the rain. But it was OK.
The first place was Vitamin Shoppe, and after having some leftover homemade pecan pie and a few Chips Ahoy!–the most indulgent things I had this holiday season–I asked if there was something nice and chocolate that wouldn’t kill me. A number of things were available, but no chocolate-cherry Kind bars. But what do I find, but this:
The No Cow Bar in Dark Chocolate Raspberry Truffle!
Longtime readers know my affinity for chocolate and raspberry in the same place. Although there were a number of flavors, including four chocolate, this is the one I got. What does it do for you? Well, it’s:
- Dairy Free
- Soy Free
- Gluten Free
- Extremely Low in Sugar
Made by a company called D’s Naturals, they offer “plant based perfection.” Now, y’all all know I’m not a vegan, but I do partake of the vegan stuff from time to time as a healthy alternative to junk food. I tried giving up meat–I thought I was going to starve to death, so no thanks. But this was kind of interesting.
The guy in Vitamin Shoppe said that the chocolate No Cow Bars were really good, but he hadn’t tried the Dark Raspberry Truffle himself. Well. . .I had to try it, I was getting hungry.
What’s in a No Cow Bar?
INGREDIENTS: PROTEIN BLEND (BROWN RICE PROTEIN, PEA PROTEIN), ISOMALTO-OLIGOSACCHARIDES* (PREBIOTIC FIBER), ROASTED COCOA NIBS, VEGETABLE GLYCERINE, ALMONDS, COCOA BUTTER, COCOA POWDER, NATURAL FLAVORS, WATER, SEA SALT, ERYTHRITOL, MONK FRUIT EXTRACT, STEVIA.
No, it’s not “all the same thing.”
Taste? No Cow Bar tastes pretty good–but don’t expect it to taste like a Hershey’s Dark Chocolate bar, OK? Sweet, with a chocolate raspberry flavor, but a softer texture than you’d expect. At $2.49 a bar, it’s more expensive than a candy bar. But there’s a lot more protein and less grams of sugar, too. (Vitamin Shoppe’s website has the nutritional breakdown here.) In the store, you can buy No Cow Bars individually or by the box, but online you’re stuck buying an entire box. So if No Cow Bars are something that you might be interested in trying in the New Year, find them at Vitamin Shoppe and try them one at a time first.
The next shopping holiday awaits
After Vitamin Shoppe, I had to head to the Mall of Louisiana, where I ended up doing half an hour of walking. I didn’t intend to, but that’s what happened. I didn’t mind–I met some nice people, and got a new battery for my 27-year-old watch. Found the Williams-Sonoma store, and couldn’t resist going in. Twice the size of the one we had at Baybrook Mall (now a “boutique” with ugly clothes), and lots more stuff. The holiday candies are on sale, but they’re still quite pricey, so I passed. (BF was glad for that, since I would have bought it for him.)
But hey–for a healthy treat, there’s always No Cow Bars!
You need this.
But now the Valentine’s Day promotions are starting, as well as Mardi Gras here in Louisiana. (Honestly, I couldn’t care less about Mardi Gras, ever.) While prowling, I found this gorgeous item:
It was the only one in the store, and nobody could figure out how much it was. That took a while, this cute little pot is. . .$150. No joke. This is a 1-quart Dutch oven in a heart shape. BUT–Le Cruset is made in France, so yes, it’s pricey. (Heavy enough to bake in *and* knock out your ex who shows up unexpectedly!) Just what you need for Valentine’s Day, right? We’ll pass.
What are we doing for V-D?
Probably not much. I think I still have the heart-shaped silicone cake pan packed in a box. I’ll make us a chocolate-raspberry something-or-other this year. V-D is on a Tuesday this year, so BF will probably be working anyway.
Have you made your 2017 resolutions yet?
If “losing weight” is one of your New Year’s Resolutions, I have a book for you to read. I know, you’ve heard the axiom “it’s calorie in, calorie out,” but nothing could be further from the truth. By that logic, you can eat candy bars all day long and “get healthy.” Having been on that seesaw since 1995, I can tell you that a) low-fat and fat-free diets are anything but healthy, b), in most cases, losing weight is not all about food, but food plays a big part of it, and c) there is a lot more to it than what you’ll hear at Weight Watchers. In my next post, I’ll introduce you to a book that will open your eyes if you haven’t read it yet. I’m reading it for the second time, and will soon post about it. Don’t miss it.
Meantime, have some healthy food, whatever you like to eat, and enjoy some calm now that the busy-ness of the holidays are over.
Hi, again, Dear Readers–let’s Swerve!
I’m sorry to be late again, *life* has happened, and there are dogs involved. We’re getting that sorted out, and I’m always looking for new things to bring you.
As I alluded to in a recent post, there is something available for folks who miss SomerSweet, and anyone who’s looking for a sweet alternative to sugar that isn’t toxic or make you feel ill after eating it. An alternative sweetener that allows you to sweeten foods naturally without wondering what will happen in an hour. And one that’s somewhat accessible without ordering it from somewhere else. I found it: and it’s called Swerve.
I still miss my HEB.
Now, y’all keep hearing me say this. I really do, and here’s one of the main reasons:
That’s right, I’m really ticked off about this. HEB, Kroger, Randall’s, and other stores in Houston (and around the country) have cup holders for your coffee. Many stores, like Kroger, Randall’s and Target, have Starbucks locations in the store. (The Walmart on I-45 has a McDonald’s in the front of the store as well.) I mean, coffee is a thing now, right? People shop with their coffee, especially during the cold winter months, so why not?
When I went to Winn-Dixie a couple of days before Thanksgiving, I stopped in at the PJ’s in front of the store for a coffee. Once I grabbed my basket, I realized–no place for coffee! I had to be very careful balancing a coffee in one hand, or balancing it in the “seat” part of the basket. It’s 2016—child seating areas have been in grocery store baskets since I was a kid—so why don’t they have coffee cup holders in the rest of the US?
Neighbor E graciously took these pictures for me last Saturday, and included a pic of of our friends there, Miss Lei:
She made a different version of the hatch apple cake, and E got me the recipe for you:
And check out the display that’s right in front of the bakery, inside the store.
NOW do you see why I miss my HEB? (And many thanks to Neighbor E for the great pictures, too!) Well, I’m getting there. And, BF makes it easier. He’s been to our HEB, so he understands why.
Turkey thighs found!
I did find more turkey thighs at the Rouse’s on Veterans Memorial Boulevard, and I bought both packs—they were under $2! Next trip to NOLA, I’ll go look again. The newest Trader Joe’s is across the street; I just went there for a couple of bottles of water for the trip home (and I know they’re 17 cents each.) But it’s nice, just like the one in Baton Rouge, and the one in The Woodlands. If you haven’t been to a Trader Joe’s, and there’s one in your area, might be worth a visit. I very nearly brought home a packet of their Pork and Beef Tamales. They actually are a product of Mexico. They’re real tamales, and very tasty too.
Anyway. . . .
Do *you* have a coffee while you shop?
I did notice that my Whole Foods in Mandeville has coffee cup holders in their baskets—the little “urban” baskets, as I call the smaller ones with two compartments, have them in the handle like HEB does. The bigger baskets, the ones with the child seats in them, have these plastic holders, which also hold things like flowers:
I know, I know. . .these are “first world problems.” But DARNIT! When there’s a PJ’s right in front of the store, why can’t Winn-Dixie shoppers have holders for coffee too?
What’s this foolishness?
Speaking of Whole Foods, I saw this little gem last time:
No kidding, “Not Beef.” OK, riddle me this, Batman—if you’re truly a vegan and/or vegetarian, and you do not partake of a product that comes from “anything with a face,” why are you in need of a product that tastes of simulated beef? Is this to go with your “plant-based burger meat?” Not a joke, and it’s $3 a box!
No, OK? And that recipe for “Not Beef Noodle Soup” starring cut bits of tofu? Yeah. . .not happening in the Casa. Even if I weren’t allergic to soy, I wouldn’t try it. What’s the point? Besides, BF would run me up the street for bringing tofu into his house.
I know, I know–Whole Foods is giving customers what they want, or what they think they want. This is America, the land of invention, so. . .spend your money where you like, but I still think it’s silly.
Resistance is futile
Oh, and, despite my refusal to do so, I now have a Winn Dixie Customer Reward Card, similar to the ones I have for Kroger, Randall’s, Vitamin Shoppe, Petsmart, Petco, IKEA, and a myriad of other stores in Houston and elsewhere. I added the app to my phone, too. Lucky me, they have “fuel points” that we can use to save a few rubles when we fill up The White Knight. So I hope to be able to use the points soon. I spoke to Winn-Dixie today to resolve an issue with duplicate cards.
While I on the phone with the nice lady, I expressed my discontent with having no place to put my coffee cup while shopping. (The PJ’s is right there, for heaven’s sake!) She didn’t know why that was, but she promised to pass along the suggestion to management. So maybe during the next upgrade of baskets, Winn-Dixie will get with the 21st Century and have a place for customers to put their coffee cups while shopping there.
Enough of that—this is the post you’ve been waiting for.
Let’s do the Swerve!
If you’re one of those folks who is missing SomerSweet, isn’t happy with stevia, or would like to move away from the Splenda, Equal or other chemical sweeteners you’ve become accustomed to using, Swerve might be what you’re looking for.
As I mention in my last post, I found Swerve in the Mandeville Whole Foods on my first trip. Swerve is erythritol, a natural sweetener that doesn’t have any nasty side effects like chemical sweeteners, and no, um, gastro issues. This is great news for diabetics and anyone who wants to cut down or eliminate sugar from their diet. You can have some sweet stuff and not be tempted by something you know you shouldn’t be eating. It’s especially useful this time of year, when you know how all the well-laid plans go pear-shaped when someone shows up with anything called “Black Forest,” “Chocolate Cherry,” “Peppermint,” or the thing that makes me knock a big guy out of the way, something with chocolate and raspberry in the same place. (BF knows to move if I spot that combo, but I haven’t been in the company of the esteemed Shaquille O’Neal; I’m sure he’d move out of the way just as fast.)
Here’s a closeup:
How does it compare to the now-defunct SomerSweet?
Here’s a peek in the bag:
The day I bought it, I paid $7.99 for this bag:
No, it’s not cheap–but it’s useful if you’re looking for healthy ingredients.
Not everybody cares.
Please note that in my own experience with healthier foods, not everyone cares that it’s sugar free, gluten free, carb free, or yeast free. This was especially true at Thanksgiving, when my favorite Cranberry Ginger Relish wasn’t well received, and the vegan cornbread made for BF’s Dad wasn’t well received. I’m not doing that again, I’ll make all that stuff for myself. BF “kind of” liked the vegan cornbread, but the “regular” cornbread wasn’t all eaten, either—about half went to Hound Training.
Another example: A few years ago, I brought former Neighbor R a pan of yeast-free brownies at her request (she’d given me a big favor.) She thought that little pan was “too much,” and she gave half to another neighbor. That other neighbor, I was told later, brought them to her booth at a flea market, where “everybody loved them!” No kidding—that neighbor didn’t know they were more expensive, sugar free and all that, because she was accustomed to making brownies from a box. I’ve said this before: alternative ingredients are pricier than the usual white-flour/white-sugar stuff. So unless you know someone who would appreciate yeast free brownies, gluten-free cornbread, or other non-standard healthier recipes, it’s probably better to keep them to yourself, or at least in your family’s kitchen.
It’s all good.
Granular Erythritol is available in a number of places, including Amazon and Dr. Hotze’s in-house vitamin store (called Sweet-N-Natural.) This 2-pound can is $50; SomerSweet was considerably less expensive. But if you don’t have the inclination to pop for that much Sweet-N-Natural, Swerve is a great option to try erythritol. A 12-ounce bag was $7.99 at Whole Foods, and you may find it on sale occasionally for less.
So what do you do with it? Use it like sugar. Between the Swerve website and their Facebook page, you’ll find lots of ideas for using Swerve to satisfy your sweet tooth. They don’t yet have a downloadable PDF file of recipes; you just go there, or to their Facebook page, and pick out what you’d like. I’ve seen some tasty desserts on their site, but I haven’t tried them yet. This one, for Pecan Pie Biscotti, looks pretty tasty. (Access all their recipes here.)
I had a chat with the very nice Natalia at Swerve, and she says that although they’ve been around since 2001, they’ve only stepped up their marketing since 2012. Swerve is available nationwide as well as in Canada, and is also available at places like Amazon, iHerb and Vitacost if your local market doesn’t carry it. (They currently don’t have an e-commerce function on their own website.) You can also use their handy online store locator to find it in your neck of the woods. I had no idea that it was available in Clear Lake, but it is!
Swerve comes in 12 ounce packages, in granular and powdered.
What makes Swerve special?
The cup-for-cup measure is a distinct difference between Swerve and other similar products. Swerve is the only product of its kind that comes in not only granular, like you would put in your coffee, but also powdered for confectionery creations (i.e., truffles.) No one else has a “confectioner’s sugar” version. It’s also gluten-free and non GMO (two big sell factors for me.) Erythritol doesn’t promote tooth decay the way sugar does, and of course, it TASTES LIKE SUGAR! No metallic aftertaste like stevia—I’m sorry, but stevia kind of tastes funny to me. So, I’m liking Swerve a lot.
Unlike xylitol, erythritol is also safe for the dogs who might get under your feet and nibble a bit of crumbs you didn’t know you dropped. Xylitol is very toxic for animals, so if you have some or might use it, do keep an eye out around the critters. Last thing you want is an emergency vet bill for a poisoned animal.
So what does Swerve taste like?
It tastes like sugar! No, really, it tastes like sugar. No aftertaste at all.
I tried Swerve myself recently when I made some coconut oil chocolate to nibble on. With It worked perfectly, and there was no difference between the one I made with SomerSweet and the one I made with Swerve. They were equally tasty, and melted all over my hands as coconut oil is wont to do.
Some cocoa powder:
Two tablespoons of cocoa powder, then mix well with a fork:
Now add Swerve, just stir it in:
I think I added two of those tablespoons, just like SomerSweet. And because the coconut oil was unflavored, a little almond extract does wonders:
Please note that almond extract is VERY potent, and you only need a tiny drop for this.
Freeze until hard, and carefully break it into chunks to eat like candy. Well, it pretty much is, isn’t it?
I’m thinking it might be time for another crack at the YeastFreeBrownies, sweetening them with Swerve. I haven’t made them in a while. Maybe BF might even like them, just a little.
So, now you have an alternative, and if you’re like me, a replacement for the beloved SomerSweet. (Or if you’re looking to permanently ditch the toxic chemical ones.) I’ll use the rest of the SomerSweet over time, and will pick up my sugarless cooking and baking with Swerve. BF will probably not like me buying many bags of it at a time, but you know I hate to run out of anything.
Be sweet and enjoy!