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Gluten free chocolate cake
The Accidental Hiatus

Hiatus. I didn’t intend to, but I took one.

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Hi, Again, Dear Readers:

It’s time for another “oops, I haven’t blogged in a while” post. It was an accidental hiatus.

The Quiet Holidays

During the hiatus, The Holidays arrived and left quickly. It’s cold here, frequently below 30F in the mornings, but look who showed up:

Robin in frosted grass

Isn’t he cute? I think there’s a nest somewhere. That’s frost on the grass, not snow. I’m still praying for snow.

Last year brought some changes in dynamics for us, and Thanksgiving was, indeed, us with his friend TT up the road. The Boy spent his holiday with his grandmother, which was good, and everyone else was elsewhere. We heard absolutely nothing from any family members, including BF’s brother, who lives on the other side of town. That’s OK.

We also attended the holiday party for BF’s work, and it was nice to see everyone again. I brought a batch of Joan’s Broccoli Madness, which went over well. Nobody had ever heard of Sweet Tomatoes, so I had to explain it.

Didn’t know you could make “fudge” with frosting from a can, some kind of nuts, and peanut butter all mixed together. That was interesting.

Joan’s Broccoli Madness returned when BF’s sister and brother-in-law drove in from Atlanta. They came for Christmas and left the day after New Year’s. For dinner with them, I also made some chocolate shortbread fingers from Martha Stewart’s Baking Handbook. I certainly made friends with those, and BF thought they were great.

His sister and brother-in-law should be making a trip back this way in the next month or so. Maybe I’ll make more Joan’s Broccoli Madness again. It’s SO good.

Christmas Presents

Ok, BF and I give each other little presents all the time, so getting a “big Christmas present” is kind of silly. He took care of several things in the house for us in 2020, so expecting a big, expensive anything would be a bit ridiculous.

That doesn’t mean we didn’t actually buy anything. From 9DollarShirts on Etsy, I bought him this:

BIGFOOT TSHIRT I Want To Believe T-Shirt Funny Mens Kids image 1

Because he’s a big fan of BigFoot. I catch him watching BigFoot videos on YouTube all the time. He even upgraded his phone so he could see them better. (Well, that and he needed to upgrade anyway, the apps were failing.) It did arrive on time for Christmas, and he didn’t know until I gave it to him.

But for me, BF got something a little different:

Blue Snapon sherpa blanket

So now I have something from Snap-On

Yes, that’s a sherpa blanket with the words Snap-On imprinted into the top fabric. Very soft and fuzzy.

Inside of sherpa blanket

Warm and snuggly!!

Seems he was buying some of their cool car-guy gifts for his brother and brother-in-law when this caught his eye. But I know what really happened–it was on the truck and he said to the company rep, “I’ll take one of these for the little woman.” No real thought went into “what to get Amy for Christmas.” It was an opportunity that presented itself and he took advantage.

I think it’s funny.

After washing, I took a nap with it–and slept like a big cat. I couldn’t wake up! Since then BF has tried it and had the same experience. Later he told me that the Snap-On representative who sold it to him said that when you take that nap, plan on spending all day on the couch. No kidding.

Let’s see what he finds next year.

2020 Isn’t Really Over

Well, it’s February, and the last time I blogged was November. Sorry about the hiatus.

You remember 2020, yes? We haven’t indulged in the Jack Daniels Tennessee Apple, and we never bought any, either. But that doesn’t mean 2021 is going any better.

We all had hopes that 2021 would bring improvements, but that hasn’t really happened. The pandemic is still going on, and lots of people are getting the vaccine. But so far, it’s a continuation of 2020–on steroids.

Six days into the new year, Mike Rowe posted this picture on his social media with the caption, “well, here’s to 2022.”

Mike Rowe drinking to 2022

No kidding, Dude.

And it’s been that way ever since. Ready for another hiatus? At least I’m still writing for lawyers and other clients.

Hiatus And Website Woes

If you tried to access this blog back in December, you may have noticed that it was down for a couple of weeks. There’s a reason for that. The security certificate expired, and I didn’t realize it.

Sure, I got those notices, but at one point, there were two certificates on this site. Thinking I still had one that expired in February, I didn’t bother with it.

Then the site went down, causing my accidental blogging hiatus.

So I paid for everything, (it wasn’t expensive) both this site and the one I bought last year for copywriting, got some help from my hosting company, and the site came back up. With one problem. 

It seems that I get the message that parts of the site are not secure. Now, I think there’s something horribly wrong with it. And getting into a live chat with the support people–in Russia–will take pretty much all day. So I procrastinate and do other things instead.

Then one day I get a message from a friend of the blog RR, aka “Banana Rat.” He’s a web guy from a long time ago, and a longtime “Boeing brother” that I’ve kept in touch with all these years. I recently told his girlfriend that “we never dated, but we joked about it.”

He’s re-starting his little “side hustle” company that he’s had long before I knew him after a six-month gig that just wasn’t working for him. Like me, he’ll be working for himself. So I’m advising him on copy for his website as well as his LinkedIn presence, along with my own. More as we get it going.

The Help I Needed

So the hiatus, I hope, is over for now.

Banana Rat (RR) got into my host account and spent the afternoon chatting with the Russian folks to get my websites taken care of. They thought they were talking to me, which I think is funny. But the certificate for this blog wasn’t installed as it should have been and now it’s done.

The certificate and other issues on HeatCageKitchen are, for the most part, repaired, and are fine going forward. Just one or two things to be fixed, either manually or with the help of a paid tool. (I’ll decide on that later.)

The WordPress app on my phone told me yesterday that this site was suddenly getting more traffic, too. That’s funny, too, because it was Banana Rat doing all the work.

The copywriting website that has been sitting for a year unfinished is now up and running with WordPress in it. However, it’s just a blank website, and he put a new WordPress template in it for me. Now, I can begin adding content. I created a free report this time last year to upload, but that’s as far as it went. Because I was in a training class, the report on SEO was critiqued with very positive feedback.

So after sitting in limbo for all of 2020, my second website is finally coming around. And then I can start moving forward with things on the copywriting side.

Why He’s Called “Banana Rat”

I have a habit of name-calling that generally involves the word “rodent.” Instead of actually swearing at someone and calling them a very impolite name, I call them a “rodent.” I don’t have any particular love for rodents, but squirrels are cute. And it’s much less offensive than calling someone a “@#$%&* *&#(!.”

While at Boeing, I called RR a “rodent” one day on the phone during a work-related call. He proceeded to enlighten me with descriptions of banana rats. These big dog-like critters are found all over Cuba, and they hunt in packs. He mentioned that he’d played golf around Guantanamo Bay once, and saw them walking around and doing whatever they do. But they’re more than rats–they’re BIG rats, like dogs, weighing as much as 20 pounds! Can you imagine a bunch of those coming at you with sharp, nasty teeth?

They cause problems at Guantanamo Bay and are also an invasive species. So much so that the US Department of Defense is paying attention to them.

But because RR had to tell me about these beasts, and he’s a big dude himself, he has forever been nicknamed “The Banana Rat.”

Mainstream Keto

Have you taken a hiatus from your resolutions yet?

We’re now deep into New Years’ Resolutions, except for folks who have already abandoned theirs. I’m still trying to eat keto, despite the stuff BF wants to make for dinner. Jambalaya is primarily rice, and I quit eating it years ago. But. . .sometimes I eat rice. That’s why I say “mostly keto.”

For some time, longtime diet product company SlimFast has been offering keto-friendly products. I see them at my local Walmart and Target. Recently I discovered that they have been keeping up with what dieters want, and they’ve got their own brand of “fat bombs.”

If you’re not familiar with this term, it’s a small snack that you create with a healthy fat like coconut oil, cream cheese, heavy whipping cream, or something similar. It contains enough fat to keep you satisfied until your next meal, and also offers additional nutrients. You can find a myriad of these recipes on Pinterest and other sites like Jen Fisch’s Keto In The City.

Not to be outdone, SlimFast has a line of ketogenic products to help you along. I found the peanut butter cups first, and then last week decided to try the Strawberry Topped Cheesecake.

Slimfast Keto Fat Bomb Strawberry

Looks good, yes?

Well, remind me not to get these anymore and start making my own again. They’re OK, not great. They’re not bad, but not like the homemade stuff. I guess if you were out and needed something to snack on immediately they’re a fair option. But I kept nibbling on these, and they’re just OK. Walmart here charges $10 for this box, and on their website, it’s $13. I’m not buying them anymore.

Slimfast fat bomb back of box

See? It’s easy!

Honestly, it may work for some folks, and that’s great. But keto–and weight loss in general–is more than just eating little chocolate nibbles and magically turning into a clone of still-gorgeous fifty-something Cindy Crawford. It just doesn’t work that way.

But Slimfast still has all the shakes and drinks and things that are purported to help lose weight. Again, it may work for some folks. I’m not recommending or criticizing Slimfast. If it works for you, and you like it, go for it.

Keto instructions from Slimfast

It’s easy, right?

Nestle used to have one that was a shake thing, chocolate raspberry. I used to drink one with their “nutrition” (candy) bar. Delicious! But all that sugar isn’t good. I quit the Nestle concoctions after I couldn’t stomach it anymore.

Of course, in the badly disorganized pantry (the next hiatus) is the stuff that BF likes, too:

Natures Bakery Brownie bars

I found these at Target, and he likes them.

It does have whole wheat flour, but BF doesn’t care. Why? Because he thinks this is a healthy breakfast:

Strawberry Pop Tarts

Yes, he really does.

He also brought home a box of Banana Moon Pies and some Hostess Ding Dongs, the chocolate rounds with “cream” in the middle.

If ever the police come with a warrant to search the house, they’ll just know they’ve hit paydirt the minute they get to the kitchen. Once they open the pantry door and see gluten-free and organic things next to the Pop-Tarts and mac and cheese in a box, they’ll just “know” they’ve found “the perps.” 

The thing is, I’m pretty sure about what’s in our pantry. There’s nothing in there that can’t be purchased in any US grocery store, including dog food. But if a cop or two wants to help me reorganize the pantry, they’re welcome to come by. 

Be aware that there have been many cases of cops who know little of botany arresting people for their garden plants. There are millennial cops who don’t know the difference between okra, tomatoes, and other common garden plants and Snoop Dogg’s favorite green.

Breathing & IF

Thankfully, during this hiatus, I’ve not had any more allergy problems since my visit to Dr. Hall in Baton Rouge. I’m following his advice, and so far, so good. He’s highly recommended if you need an allergy doc, as well as his partner.

I’m still doing intermittent fasting as well, but I can’t say that I’ve lost any weight yet. But it’s a good thing to do anyway, because I’m not eating late at night, and we try not to eat late anyway. The next step is getting back to exercise, which is proving easier said than done.

The years I went walking on city streets are over, because walking or riding a bicycle in a rural area is a challenge as well as dangerous. There are no sidewalks. In either case, you’ll face:

  • Speeding drivers
  • Untethered (and intact) dogs who go on the attack
  • Snakes and other native species
  • Holes in the ground
  • Potholes in the asphalt
  • Cracked roads
  • Uneven and rocky roads
  • Other nonexistent road amenities

So I’m stuck with inside workouts, but with lots of other things to do. I did buy a bike trainer a couple of years ago from eBay for a good price. So. . .soon, it needs to happen daily, and end the exercise hiatus I’ve had to take for a while. Thank heavens for the Roku.

Valentine’s Day And The Hiatus Cake

So we’re coming up on our annual date night (we have others) and we’re having discussions about the dinner and dessert as well as the movie.

As another hiatus project, I made a small chocolate cake recently, taken from the January/February issue of Mary Jane’s Farm magazine. It was first posted on the affiliated Ranch Farmgirl blog.

Gluten free chocolate hiatus cake

Cute, isn’t it?

Gluten-free, made from scratch, and is sweetened only with maple syrup. I bought that especially to make this cake for us. I tried it out last month after getting a preview email from one of the magazine’s bloggers. The recipe uses two very small pans, known as a “cocotte.”

One pan in hand

See how tiny?

Actually, any pan like this with a lid is a “cocotte.” For this recipe, the top is not used.

But I have to warn you that “cocotte” is also a French word that means. . .the same thing as the Italian term “Puttanesca.” That is, a female with a specific profession. . .the world’s oldest.  Aside from that, I bought two of these little covered cast-iron Dutch ovens at Bed Bath & Beyond, along with two tiny skillets for “just for us” cooking. Sometime.

Pair of cast iron cocottes

Intended for baked eggs and small portions, these finally got used.

The cake is made with almond flour and a few other ingredients. The frosting is also rich and delicious.

Recipe for cake

A small list of ingredients for a small cake with big flavor.

The article lists variations too:

Variations

Variations on the theme

It’s a small cake just big enough for two to four pieces, and no leftovers. I like that part, because BF eats something twice and he’s done with it.

Bottom of page

The rest of the article.

These cute little pots are available here on Amazon, if you’re interested. (Yes, that’s my affiliate link.)

I convinced BF to try it. He liked it, but not as much as “the one you make with regular flour.” The maple syrup makes it taste a bit different than a standard cake.

In other words, he prefers the cake from a box or one I made him a couple of years ago from a book that was from scratch and just six inches around. A yellow cake with chocolate frosting, from a box, and the frosting in the paper can. That’s what he likes best.

I also considered making some heart-shaped chocolate waffles for him. But he didn’t understand that they weren’t keto and nixed the idea.

There is a solution for us: mug cakes. You know, a single serving of cake mixed in a coffee cup and is whatever and whenever you want. One for him, one (keto version) for me. Two chocolate cakes, two ways. They’re all over Pinterest and other recipe sites, just do a search.

I also tossed out the suggestion of fondue, which got me a funny look. What’s wrong with hot, melty cheese that you can dip nibbles into and eat?

More and more, it’s looking like frozen pizza or another pack of tamales for dinner again. Don’t yet know what movie to rent, but there are more animated films at RedBox to consider.

Some days, I think about the days when Miss Alice used to come for dinner sometimes. She always says that she misses my cooking. Then I think I’m ready for a hiatus from cooking dinner for BF.

Well, if Miss Alice does come for a visit, I’ve got plenty of vegetarian recipes to make. BF will probably eat a bowl of cereal or a ham & cheese sandwich like he always does when I make something he’s afraid of.

Until Next Time

I hope not to have another hiatus for a while. I am getting more comfortable with the infernal Instant Pot, and have not yet hit it with a sledgehammer. That being said, I can’t say that it’s “revolutionized” my cooking, either. I use it for some things and will experiment with others. So one of these days. . .there will be a blog post.

Please stay warm, and stay safe–it’s not over yet, and we do know a few folks who have had the bug. I met a man in Rouse’s one day who had it, along with his wife. Agreeing that the media likes to talk about it at high volume, he did say to take it seriously. The man said that he was in the hospital for five days, and the biggest thing is the fatigue that hangs on long after it’s over. Fingers crossed that it’s resolved soon and we can get back to normal and visiting again.

I’ll be back again soon.

Happy Dining!

 

Hormel Chorizo & Egg Egg Bites
Hormel’s New Egg Bites

Egg bites: another Starbucks trend that’s gone mainstream. Make them or buy them, they’re a great meal or snack anytime.

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Hi, Again, Dear Readers!

It’s Monday, and did you know? It’s three weeks past my birthday, and ten days until Thanksgiving. When did this happen? Oh, right–while we were all working on stuff and going about our daily lives and trying to hold onto some kind of “normal.” 

Our recent lives here at the Casa de Rurale have included a few changes that I won’t bore you with here. But as always, we’re working on it.

Turkey Day 2020

Thanksgiving for us this year could be just me and BF, but I did introduce him to the idea of “Friendsgiving.” In other words, Thanksgiving for friends, as we did for many years with our “Buddhist Thanksgiving” in Houston. I mean, we were doing Friendsgiving before there was a name for it.

The district leaders, originally from Taiwan, invited anyone who had no plans to go anywhere and wanted to spend it with friends. And that’s exactly how it got started. I enjoyed the heck out of it, but things change and people change, and it eventually didn’t happen anymore.

I found a recipe on Facebook that Giada de Laurentiis posted for a stuffed turkey breast that I may make for us, and anyone we invite. I’ll let you know. But if it’s just me and BF at the homestead, that’s OK too.

Still Intermittent Fasting

I’m still at it, but now I have a little support, too. BF never minded–he asked once if it was safe–but I’ve also found a simple-to-use app called FastHabit. It helps you track your fasting, reminds you about it, and you can start and stop anytime.

On a recent Saturday, we were out with BF’s family and we all went out to lunch.  I ended up fasting for almost 20 hours. I was really hungry, but I was OK.

I’m using the free version right now, but the paid version is a one-time charge of $3, so I may go ahead and buy it soon.

It’s available for both iPhone and Android devices, is simple to use, and sets up quickly. You can also adjust the time you fast, keep going after your set time–whatever. 

Weight loss? Yeah, I haven’t checked, but I’m still in the FB group for it.

Jazz Radio

I went looking for new jazz music and discovered that there are live, commercial-free radio stations running on YouTube. No kidding, I went looking for jazz music and found a handful of stations that run live. No commercials, no talking, no nothing.

One of my writer friends went looking for the “white noise” kind of thing, ocean sounds, and the like and found the same thing.

I don’t know if you could find them for, say, country or classic rock. But I found multiple jazz stations, and they change every day. If you’re looking for “work from home” music that keeps you from being distracted, check it out. You might find something you like, and new every day.

Before Egg Bites

I’ve written before about Starbucks’ ideas making it into the mainstream. Remember when you got to-go coffee in styrofoam cups, and a paper cup with the sleeve was the “new thing?” 

Even if you have never set foot in a Starbucks, you’ve probably heard of the Pumpkin Spice Latte or PSL. Since its introduction in 2003, “pumpkin spice” everything has emerged, including some rather amusing memes. I’ve seen a number of “pumpkin spice” things available in the fall. The motor oil, toilet paper, and cat litter are part of the fun memes that make fun of it.

Remember: pumpkins are also harvested in the fall, which is why it’s a fall thing.  But you can buy canned pumpkin all year long. No kidding.

So in addition to the PSL, there is the Pumpkin Spice Creme, a different form of the drink. The PSL is also available iced. Up until 2015, there was no pumpkin in any of it, only the spices in a pumpkin pie. Today the heavy-sugar syrups do have some pumpkin puree in them.

I’m still not drinking the PSL because I remember how my teeth wiggled for hours after I drank it. Other coffee shops and chains have also taken up the things that originated in Starbucks. But I do enjoy some of the decaf pumpkin spice coffee I find at Target in the fall. And since the Cranberry Bliss Bars have returned, I might just have one of them soon, too. Just one.

Not Just In The Store Anymore

So after the Sous Vide Egg Bites debuted at Starbucks nationwide, they quickly became a fan favorite.

Picture of Starbucks Egg Bites from the website

These are well known among fans. (Source: Starbucks website)

They’re a great little snack anytime.  People doing low-carb and keto love them because they’re a breakfast alternative on the go. They’re heated in an oven, then served hot and fast in a little paper tray. Perfect with hot or iced coffee, iced tea, or even water.

Move over, Starbucks, you’ve created another monster.

Hormel’s New Egg Bites

I really like to avoid prepared foods, but occasionally, they’re not a bad thing. So maybe they’re not new to you, but I just saw these this morning in Rouses:

Hormel's Egg Bites In Rouse's

In the refrigerated section of Rouses. These run about $5 at Starbucks.

I was going to pass them up, but then the word “chorizo” caught me. And no futzing around in the drive-through, either.

Hormel Chorizo & Egg Egg Bites

I almost forgot about them until I pulled them out of the bag with the rest of the shopping. By then it was time for a bite to eat.

Ingredient list for the Hormel Egg Bites

I didn’t see anything bad. . .although I glanced.

I know, it looks like a lot of ingredients, but remember that each component has its own ingredients–chorizo and cheese, in this case. But they were quick to make:

Instructions for the egg bites

They were literally heat and eat, and have the little paper tray just like Starbucks:

Egg bites in paper tray

You microwave them in the paper tray for a minute or so, and they come out just fine.

What do they taste like?

I’ve had Starbucks version of chorizo, and it’s not like this one. The chorizo here tastes pretty darn good, and there is a “bite,” unlike the Starbucks version. If you don’t like spicy, might want to pass on these.

They’re flavorful egg bites, and taste really, really good.

Amy’s Home Made Egg Bites

Although mine have bacon, not chorizo, this is how they compare:

Hormel egg bites with Amy's bacon egg cheese version

Hormel’s are slightly bigger than mine.

I didn’t use a “recipe” for the latest batch. I just whisked up some eggs, cheese, cream, cooked bacon (ends and pieces cooked and crumbled), and maybe some Chipotle Tabasco. That’s really good in egg dishes like these–not hot but adds a Southwestern flavor.

Like a lot of things, there are recipes all over the web for egg bites in nearly every incarnation. After trying several recipes it was time for me to make my own, my way. Next time I’ll make the chorizo myself and then make the egg bites.

As you can see, the Hormel version is a bit bigger than my IP version, for which I use a silicone egg bite mold. I made two trays of them at once, and haven’t had them every day. But heck, if you’re that hungry, eat three, right? It’s keto.

I’m going to admit that making my own egg bites in the IP is a bit of work, but I sure do enjoy them. BF won’t eat them, even though they’re bacon-and-eggs, because he, like the GER, is not a fan of Starbucks.

Dude: you can have your egg bites without going there.

Not Just Egg Bites, Either

Hormel’s new Black Label ready-made breakfast includes a couple of items even BF might enjoy:

Hormel's Black Label Breakfast Combos

I saw these in Rouse’s as well but didn’t notice the price. Maybe next time, Honey!

You know I’d pass on these because of the pancakes, but if BF wanted one, I’d certainly get it for him.

He keeps around the powdered pancake mix so that he can whip up his own on occasion, and drown them in syrup. Just wish he’d learn to use a knife when cutting butter, instead of the spatula. When he uses a fork, it looks like a bear clawed it. He really mauls a stick of butter when he’s in the kitchen.

Until Next Time

You’d think that breakfast is just breakfast, but it keeps evolving. So if you’re looking for a quick and easy breakfast but don’t have time to make it, you’re in luck. Find some of Hormel’s egg bites in the refrigerated section or some of Jimmy Dean’s version of frittata breakfasts in the freezer section, which are along the same lines. A low-carb breakfast is a reality for busy folks.

Just don’t say the word “frittata” in front of BF, please. It gives him the shakes.

Happy (Breakfast) Dining!

Whole Chocolate Cake
Intermittent Fasting

Intermittent fasting–have you heard of it? If you’re curious or interested in trying it, I’ll attempt to break it down here. It’s not “just another diet.”

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Hello, again, Dear Readers:

Yes, it’s still 2020. I’m sorry, nothing I’ve tried can fix that.

No, we haven’t tried the Apple Jack Daniels. But it’s not yet 2021, is it?

Got a couple of things to tell you about. And, it was my birthday!

The Birthday Cake, Again

So nearly every year since 2002 or 2003, I’ve made this delicious cake from Suzanne Somers’ Desserts book. Of course, I have to fiddle with it, because there is no more Somersweet and I have to use Swerve Sweetener instead.

Whole Chocolate Cake

My favorite!

Unfortunately, mine never comes out quite as neat as the picture:

Picture of chocolate cake from cookbook

Beautiful, isn’t it? Because it’s the cookbook picture.

This year’s cake came out better than last year’s, the second time I made the cake part. I only make it once a year, so I don’t practice a lot. The buttercream and the ganache are pretty standard, but the cake is a bit fussy.

Actual slice of Amy's cake

Despite it’s odd appearance, it’s still delicious.

The only ingredients are:

  • Eggs
  • Chocolate
  • Butter
  • Baking Soda (just a pinch)
  • Cream
  • Vanilla Extract
  • Swerve

Whip the eggs into a frenzy:

Beating eggs in the KitchenAid stand mixer

They triple in volume here.

And bake.

That’s pretty much it–no “gluten-free” ingredients, and yet it is truly gluten-free. Of course, once I was done, there was some cleaning to do.

Chocolate splatters on kitchen counter

Yup. Crime scene!

BF decided he’d rather have the brownies I made him from scratch a week or so ago, and they are definitely not gluten-free. He was also given some of these:

Pizza Hut Brownies

Because brownies are best from Pizza Hut!

I cut my cake up into 16 slices, so I’ll have it for a while.

I stopped making the delicious cheesecake when I was ill recently. Just like that, I stopped making it. I’ll make it again soon.

Also made it to Starbucks for my free drink: a Venti Iced Decaf Cafe Americano with a heavy splash of cream and some sugar-free Vanilla syrup.

Venti Iced Coffee From Starbucks

Yummy!!

Later that night, we stopped at the local JC Penney for a trip into Sephora for my birthday gift:

Sephora makeup gift

Can’t wait to try these soon.

Last year, a storm passed through, and JC Penney was closed after a massive power outage, so I never got my gift. Turns out you can go anytime during the month of your birthday. I’ll remember that.

All in all, it was a nice day, but no cold front this year.

Farewell, Sweet Tomatoes

You’ve probably heard that one of my favorite places in Houston, Sweet Tomatoes, has closed all their locations nationwide. They were also called “Souplantation” in some parts of the US. It’s just one of the many side effects of the “pandemic” that has cost billions in lost. . .everything.

Sweet Tomatoes Logo

Note: these pictures from Sweet Tomatoes were all sourced from a Google search.

On a side note, gourmet kitchen stuff store Sur la Table has closed up about half of their stores, which includes the one in Baton Rouge. It was part of a “restructuring” thing, but of course, I can always order online. Pier 1 Imports is now online-only, like Wayfair and Overstock.

I’ve written about Sweet Tomatoes before, and I just loved all the variety of things they had.

Sweet Tomatoes building sign

A great place, it was.

Their website has been taken down, and all the buildings are now just empty. Their pantries and perishable ingredients were cleared out months ago. I hope the workers were able to take home everything instead of throwing them away.

I loved going there when I was in The Woodlands, especially before or after visiting Dr. Davis at Woodlands Wellness or when I was attending a concert. Wish I could have taken BF there–he would have enjoyed it, consuming less salad and more of the “other stuff.”  I love salad, so it was just the best place for me.

Sweet Tomatoes Salad Bar

THAT is a a salad bar!

Last week we had dinner at the local La Carretta with BF’s family, and I mentioned it to his sister. I asked, “If I say, ‘Joan’s Broccoli Madness,’ do you know what I’m talking about?” Indeed she did–BF’s sister and brother-in-law went to Sweet Tomatoes many times in Atlanta and were also sad to see it go.

Picture of Joans Broccoli Madness

Delicious, is it not?

We tried explaining it to BF, but he just didn’t get it. He went on to tell his sister that I was still trying to do him in by making him eat quinoa.

It was, if I remember correctly, about $15 for the all-you-can-eat nature of the place. Of course, my thing was THE SALAD.

Joan’s Broccoli Madness

If you never had the pleasure of going, I’ll give you a visual.

When you walked in, a very long salad bar greeted you, with some specialty salads like Joan’s Broccoli Madness at the front.

Salad Bar long picture

Talk about a smorgasbord!

As I mentioned in my previous post (without pictures, unfortunately) I never forgot the salad with cherries in it. It was one of the most memorable visits, all by myself, before a concert.

After the prepared salads, there were fresh greens, other vegetables like tomatoes and cucumbers, proteins like egg and chicken, then salad dressings followed by toppings of all kinds. You could choose from cheeses, bacon bits, dressings, nuts (ranch dressing with sunflower seeds are still my favorites) raisins, dried cranberries, chow mein noodles, and other crunchy things. I loved it all.

Sample salad picture from Sweet tomatoes

This is just a sample picture of what you could choose–and all you could eat.

Get to a table, put down your salad, and go over to the prepared food area where you could choose from:

  • Soup Bar (including a turkey chili I loved)
  • Potato Bar
  • Pasta Bar
  • Pizza Bar
  • Bakery Bar

More of Sweet Tomatoes offerings

This is after you finish the salad bar line

Many of their baked items were square, from the cornbread to the blueberry muffins and brownies. It was one of those little things that made Sweet Tomatoes unique.

Sweet Tomatoes Bakery Bar Area

Delicious, it was

Even the interior was comfortable, with a very interesting tomato-pattern carpet:

Sweet tomatoes dining area

Tomato in carpet usually sounds like a cleaning issue!

I was thinking about Joan’s Broccoli Madness the other day, and guess what? There are recipes online for this deliciousness from:

They’re pretty much the same recipe, and I hope to make it soon, possibly for Thanksgiving.

Louisiana’s Answer:  The Salad Station

OK, I’m not going to lie–The Salad Station isn’t exactly like Sweet Tomatoes, they don’t have a carpeted dining area, nor do they serve Joan’s Broccoli Madness, and that’s OK. But when my birthday was looming this year, I asked BF where he was taking me. “I don’t know yet” was his answer.

I have long wanted to try The Salad Station–especially since there’s no chance of ever going to Sweet Tomatoes ever again. Every time I brought it up, he said, “but there’s nothing for me to eat.” He was wrong, of course, and had bacon and ham on his salad, while I chose boiled shrimp. Because I don’t have to mess with them.

We’re not talking about flying to Beverly Hills–or even Houston–for an exclusive restaurant. It’s just a ride to Hammond, although we could have gone to Denham Springs, Baton Rouge, or any other location. I talked BF into it, and he said, “whatever makes you happy.” Awww.

Salad Station does have many of the same qualities as Sweet Tomatoes, but they are smaller. Like Central Market and a few other places, you buy your salad by weight–it’s not “all you can eat for one price.” That’s OK too. However, BF was surprised when my salad was weighed–it was twice the size of his. But as you can see, BF has a markedly different definition of “salad.”

Two salads, one for Amy, one for BF

Just like the last time–two different interpretations of salad. Those are Parmesean cheese crisps at the top of my bowl.

Their salad bar is wide open as it was before, and they require you to wear your mask while you’re there. (Everyone in Louisiana does.) They also have thin plastic gloves you’re required to wear while choosing ingredients. Not a problem, and we took them off when we sat down to eat.

Yes, this does segway into the main topic of the blog post.

Intermittent Fasting

You’re probably thinking, “get to the point of the blog, will you?” I am.

I’ve been doing Intermittent Fasting for a few weeks now. I started right before my “breathing emergency” last month but had to quit while I was on Prednisone. A couple of days after I took the last pill, I went back to IF, and have been doing fine since.

Amy’s Disclaimer: I’m not a doctor, nurse, scientist, or other type of healthcare practitioner. I’m a blogger who writes about different topics, occasionally diet, health, and wellness. I’m by no means an expert on these things. Should you choose to pursue IF or any other thing I’ve written about, please do some additional research before you start, or speak with a health care provider who can guide you.

Additional disclaimer: I’m not an MLM representative, and not trying to sell anything with this post. There’s no sponsorship to this post, no products to buy. I’m just passing along information. You can buy a book or two, and there are Amazon links here, as there are in many of my blogs. But should you choose to begin intermittent fasting, you don’t need to spend any additional money on it. Books are available at your public library, including online, for free, if you choose.

How To Eat On IF

Intermittent Fasting isn’t really a “diet,” and doesn’t require any special foods, supplements, shakes, or other financial outlays.  You can find plenty of info online, particularly on Pinterest. Like any subject, there is “good” information and “bad” information, equally accessible. (I’m a copywriter, ask me, I know!)

Fasting has its roots in many religions, including Hinduism, Judaism and Islam. (That “fish on Friday” thing is Catholicism, but I think that’s been made optional.) There is “wet fasting,” where you drink water and maybe a few liquids as well as “dry fasting,” where you consume nothing, including water. If you decide to do any kind of fasting, I highly recommend doing some reading first, either from the library or from online searching. Just don’t assume you can stop eating and drinking and figure you’ll detox and lose every excess pound you have. NO–hydration is important, the body needs water for its many processes. I’m not a fan of “dry fasting,” and do not recommend it.

Intermittent Fasting’s basic premise is that you “wet fast” for a specific window of time during your day, generally overnight, or whenever you get to bed. Easy, right? Then you enjoy food during your “eating window,” which is also a specific period of time.

What period of time is that? YOU figure that out for yourself. If you work evening or night shifts, then, of course, your eating window will be when you’re awake, and the fasting window is when you’re asleep.

Easy, right? Well, there’s a little more to it than that.

Getting Started With IF

I have these books on the subject:

No, I haven’t read them yet.

I got started when cookbook guru Stephanie O’Dea published her new e-book, 2,4,6, Eat: Intermittent Fasting Simplified. I have read this one.

The first three books were gifted from Callisto, some of the last physical copies before they went digital. Stephanie, on the other hand, wrote four e-books during the lockdown, this being one of them. When they were published, she mentioned them in her regular weekly emails, and they were 99 cents each at that point. I bought all four. Her book on IF is the one I read first–in less than an hour if I remember correctly. Much like her cookbooks, Stephanie lays it out as if you were sitting with her in Starbucks and talking about it.

You can do IF with your CrockPot, too.

So how did Stephanie do with it? In a nutshell, she’s lost the last few pounds she was trying to shed, and she looks great. I mean, she already looked great, but now she looks even better.

I also joined a Facebook group called Intermittent Fasting For Women, which is not affiliated with Stephanie’s own Facebook group (I’m also in that, link in her blog.) There are over 360,000 members around the world focused on one thing: fasting intermittently to lose weight that won’t come off any other way. Very encouraging, and if you ask a question in this big group, you’ll get many different answers to it.

Many of these women show pictures of their results, but I’m not posting any pictures in my underwear on Facebook. Some have small amounts of losses, but they’re visible–all depends on how they’re doing IF, how long, and how much exercise they get. Some show considerable results, like the ladies who are quite large and have shrunk down to a tiny size 6 (or less.) Many become absolute bombshells after losing weight. In fact, sometimes when I see these pictures, I comment, “bombshell alert!” One lady who posted is about 63, and she looks fantastic. Another lady who is 72 is no longer using her “Bumblebee” chair to get around (although she is using a cane.)

I’m not there yet.

What To Eat On Intermittent Fasting

Well, that’s the $64K question, isn’t it?

Of course, it’s best to eat as healthy as you can. Many people find that keto is a good thing for them, and as I always say that I eat “keto, mostly,” since BF likes to make jambalaya or red beans and rice occasionally. But some folks may decide to eat paleo, low-carb, or simply eat what they’ve always eaten, just changing the times of day they eat.

Then there are those who eat the same foods that they ate before but at different times and maybe different amounts. They lose too. They may eat a few Oreos or a candy bar along with salads and grilled chicken during their eating window, but ONLY during the eating window, and maybe decrease the amounts, or increase your fasting window during a “treat day.”

Everyone has an idea and offers advice. But the most prevalent thing I’ve seen is, “You do you, and what works for you.” If having a little sugar-laden French vanilla coffee creamer isn’t stopping your weight loss, go for it, in moderation.

Drinking water is encouraged since you need it. Not the excessive soft drinks BF chugs down on a daily basis. In my case, I’m still drinking the lime water all the time, along with coffee, occasionally tea, with pink sweetener and cream in the last two.

Here’s the thing: there aren’t any “special foods” you need to eat on IF. Do you like keto, paleo, or low carb? Go for it. Want more gluten-free, dairy-free, or sugar-free foods? That can work, too. You can count calories–but I don’t, and neither do a number of other IF devotees. And if it doesn’t, try something else, add exercise, increase your fasting window, or whatever you want to, and wait for the results.

Unlike the popularly advertised diet plans on TV, you don’t need to buy any brand, type, or style of food. It’s great that so many celebrities have lost weight with the diet plan thing, but that’s not what IF is about.

The key is: You do you.

My Current IF Results

I’ll be perfectly honest here–I haven’t dropped what feels like 915 pounds in a matter of days. That’s not happening any more than riding my bike for 30 minutes once and being in top shape for the Texas MS 150 tomorrow. I did the hCG diet for about a year and a half–I lost weight, but even the hCG diet doesn’t work like that either. But in my case, my current results are:

    • The scale hasn’t yet gone down, but remember–there’s water weight, and “weight” fluctuates anyway,  particularly in women. I don’t get on the scale often because it can be discouraging.
    • I’ve noticed some “shrinkage” here and there, but I’ve not yet gone down to smaller clothes yet.
    • Although I did fill up the bowl at The Salad Station just like I did at Sweet Tomatoes, I didn’t finish it like I used to. I credit that to Intermittent Fasting. I took about half of it home for the next day, then had a sliver of cake when we got home an hour later, then my “fasting window” began.

My current exercise consists of the occasional walking tours of Walmart, along with regular use of the Thighmaster set, and slinging around a kettlebell weight, the latest of which is 20 pounds. I’m trying to get to the point where I can get a half-hour of yoga, HIIT (“High-Intensity Interval Training“), or bicycling in place in my day.

While in Academy after dinner, I did check out the availability of heavier kettlebells. (They seem to be difficult to find in some places.) Right now I’m lifting a 20-pound (padded) Bionic Ball kettlebell, but I want to eventually lift more. I told BF that if I start swinging around a 40-pound kettlebell like a roll of paper towels, he’d better be on guard.

Nah–I’m not going to swing it at him. I just like poking him in the ribs now and again. Trust me, it works both ways.

Honestly, IF is not terribly difficult once you get into a rhythm. You just have to remember not to have a nibble of something before bed, or you’ll break the fast and it won’t work. And Stephanie’s book is HIGHLY recommended. It’s not a long or difficult read and is very informative.

And The Cat

I loved my felines, Catmandu and Kismet, who have long been gone for many years. Our current apex predator, Tab E. Cat, is all about BF, and couldn’t care less what else is going on as long as he can curl up with him. He only likes me when I have food.

Until one day.

I did try to do IF while on Prednisone, but it wasn’t happening, so I quit for the duration of the medicine. One of the drug’s side effects is that you can become very hungry.  I did, and just didn’t bother with IF for a couple of weeks, but sticking closely with keto as much as I could.

One night, about 11:00 pm, my stomach was letting me know it wanted something–fast. I went into the fridge and found some sliced roast beef that BF was using for sandwiches. (Notice I said “was.”)

Taking out a couple of slices, I went to talk to BF, who was now curled up in bed with the cat. The beast was nestled under his left armpit. Upon seeing and smelling the roast beef slices, Tab E. Cat looked up at me, opened his eyes, walked OVER BF’s chest, and up to me, completely ignoring him. He meowed, giving me that wide-eyed cat look that said, “oh, that looks delicious, I’d love to have some!” I gave him a small bit to avoid getting clawed. BF was shocked, and said, “great, now I’m chopped liver.”

Only when there’s food involved, Honey.

Until Next Time

Whether you’re looking to lose for the holidays or get a jump on next summer’s bathing suit season, Intermittent Fasting may be just what you need to start shedding extra pounds you didn’t intend to have. It just takes a little information, understanding, and planning to get started–and not a lot of money. Will it work for you? Try it, on your schedule, just don’t expect an overnight transformation.

Enjoy!

Shishito growing on vine
Have You Tried Shishito Peppers?

Shishito peppers really are a thing, and I’m not swearing. They’re delicious, and generally not hot. 

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Hi, again, Dear Readers:

Just popped in for another blog post, this time on something new I can’t believe I discovered. Thank heavens for streaming and Philo TV.  Shishito peppers are a new item in the US produce market, and of course, I’m one of the last people to know.

Let me tell you what’s been happening.

A Zucchini Recipe

If you’re seeing lots of zucchini, I have a simple recipe for you. The inspiration is out of the book from which my favorite cheesecake comes, The 30-Minute Low-Carb Cookbook by Pamela Ellgen.

I had some leftover roast chicken and zucchini. I flip open this book and there is this recipe using pesto, chicken, and zucchini.

You have my attention. 

So I read it and realize that I have the ingredients, including the basil and other ingredients for pesto. I probably have 25 containers of pesto in the freezer dating back to 2018 (or maybe 2017.) Why should I make more? (I will, because I need to cut the basil soon.)

The recipe calls for spiralized zucchini, but I don’t have a spiralizer. What I do have is a Norpro Apple Master, which does much the same thing.  Sort of. I’ll get a spiralizer one day, OK? For now this is what I have to work with.

Two cups of cooked chicken are called for, and so I managed to pick and chop exactly two cups from the chicken carcass in the fridge. I used some of the recently made tarragon butter. BF really enjoyed the chicken, and it was really tasty, but he didn’t want to know what was in it.

Once I finished with the zucchini (cutting the cores into matchsticks and cleaning the machine), I sauteed it in a tablespoon or so of olive oil for two minutes. Then, I added in the chopped chicken, sauteed for another couple of minutes. Then I added in an entire container of my home-made pesto from 2019, which was I presume to be a cup, but I think was more. It was the first one I grabbed when I opened the freezer. It was probably too much. Next time I’ll just use measure out one cup.

Well, when I finished it, this is what I ended up with:

Pesto Chicken And Zucchini

It’s so GREEEN!!!

The recipe also suggests serving it with additional Parmesean cheese (because you would have put some in the pesto) but I forgot to add some.  It was delicious as-is, and if you’re a fan of zucchini and pesto, this is highly recommended for a quick dinner.

If you don’t have chicken already cooked, you could also pick up a rotisserie chicken (or chicken parts, if HEB still sells them that way) or cook a couple of thighs in the toaster/convection oven, air fryer, or heck, even poach it if you’re really in a hurry.

It’s low-carb, gluten-free, and without cheese, it can be dairy-free, too.

BF’s reaction to this delicious dish was to exhibit another of his retching noises.

Speaking Of Him

We’ve had another flora and fauna fiasco.

It seems that although BF remembers his Dad having a garden and a bounty of fresh produce every year, he doesn’t remember everything. I should have seen this early on and paid closer attention to what he was doing.

BF wanted some green beans, and he planted them. These beans grow on vines, and so at some point, he asked for a stake to let them grow up onto. The corn, watermelon, beans, and potatoes were pretty much BF’s domain, so I didn’t ask questions.

Last week after our garden massacre, I was out there looking for the cucumbers, zucchini, and any peppers ready to pick. Pulling up more dead cornstalks, I thought to myself, “we should have been picking those beans by now.” I look over at one stake, where I saw one bean before, and realize that it’s about dead. Not only are there no beans, but there are also no leaves.

On the other stake, there were plenty of leaves and little purple flowers. No beans, just flowers, and leaves. That’s when I realized it.

He Staked Weeds

The next day I brought him outside to ask him about it, and said, “Show me the beans.” He turned around and walked inside without a word!

I pulled out as much of the weed as I could find, and there was a considerable amount. Even off the stake, there was so much that it was like pulling a heavy quilt off a bed.

When I got inside, he said, “you don’t have to be so judgmental.” I wasn’t trying to be, but if it was indeed, planted beans, I want to harvest some.

I’m not mad at him–it’s actually funny. So now I ask him, “where’s the beans?” It’s along the same lines as asking, “didn’t you pay the light bill?” when we have a power outage like we did this past weekend. (Yes, we paid it early and everyone else was out of power, too.)

Well, anyway, we’re nursing some tomato plants. The Chocolate Cherry plants have flowers and are looking good so far.

We really need to get an earlier start next year.

On another note, the wife of one of his car-guy friends posted a picture of something they cooked out of their garden. BF mentioned that this friend keeps his garden free of Mother Nature’s creatures with the use of an electric fence. I like it.

The Shishito Discovery

As always, I’m watching Ina Garten while sewing, and it’s a show I’ve never seen before.

She starts talking about this tasty appetizer and these little peppers that you just saute up and eat, seeds and all (skip the stems.) They’re not big, about the size of a lipstick. Picked green, they’re sweet, but if left to turn red, they’re hotter.

Ina also says that there is always an occasional hot one, and she seems to get that one.

So I did a little reading on the subject. Although Ina says they are from Japan, they’re actually grown all over Asia. They’re small, with thin walls, and cook quickly.

Of course, nobody has them here, but I remembered them when I saw the plants at Tractor Supply. 

Growing Shishito

If you’re in Houston, you may be lucky enough to see these small, spark-plug sized peppers in Central Market, select HEB stores, Rice Epicurean Market, Whole Foods and maybe Trader Joe’s. This being Louisiana, I can’t imagine where you’d find any unless you were in a bigger Rouse’s, or maybe Whole Foods, since they sell Hatch chiles in late summer. And of course, they would be in Baton Rouge or New Orleans–IF you found them at all.

But in our case, the local Tractor Supply store had some, and I grabbed two of the plants. I was on my fruitless search for more Anaheim chile plants, but I really wanted to try these.

Oh, am I glad I did!

They took a while to start producing. But once they did:

Shishito pepper with bell

To the left are some Anaheims and one little bell pepper called Tequila.

I just let them grow for a while, but one Friday night, I realized I had to pick them. The larger of the two plants had so many peppers that it was tipping over. I picked them and came inside to find the recipe.

Turns out the recipe is in Ina’s last book, Cook Like A Pro. I’ve used this book for several recipes, but this recipe passed me by. It’s my first introduction to these delicious peppers.

Fast And Easy Saute

Of course, I didn’t take pictures, but it’s a quick one. You can find the recipe here on The Food Network’s website.

But it really was simple, you saute them on a fairly high heat with olive oil. While they cook, add salt and pepper. Remove them from the heat, squeeze over some lime juice, sprinkle on some flaked sea salt, then toss. (Yes, I have Maldon’s Sea Salt as well as a few other types.)

I had to do them in two batches because I didn’t have a really big skillet. No matter.

One of BF’s car-guy friends was over, and we were also having some Texas Tamales. BF offered him some tamales, and I asked him to try one of the peppers. He had one of each, and loved both.

No, BF didn’t want any, but I did:

Tamales and shishito pappers on red plate

A truly diverse, multicultural dinner!

My little surprise was that there were no hot peppers in the bunch. I ate some of them that Friday night, and the rest I ate with dinner a couple nights later. NO HOT ONES. Woo hoo!

Ina’s Next Book

The next Barefoot Contessa cookbook comes out in early October, titled Modern Comfort Food. She announced it on social media a few months ago, and Clarkson Potter moved up the publication date by a couple of weeks because of the current events. We all need comfort food, yes? 

Has the fair Ms. Garten discovered alternate waffle maker recipes? It seems so–in the description, it says:

In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites–but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!

It’s gonna be great. All of Ina Garten’s books have delicious food with great directions, so this will also be a good one.

If You See Some, Get Some

When I went looking, I noticed that Giada de Laurentiis also has a recipe for these, but she makes a “baked salt” with olives to go with it. I haven’t tried that one yet. Like Ree Drummond, Giada is doing her show at home. I’m catching up with all my favorite shows as I can, hence Philo TV.

A Google search will turn up more results for you, like this blog from Paleo Scaleo. Jessica is in South Carolina, and also grows them herself. I will be saving more of the seeds before the season is over so I can grow them again next year.

Don’t forget that if you buy them, you can save the seeds in a Ziploc bag and start them next year. Ditto for Hatch chiles. That’s always my plan.

Shishito peppers are a delicious thing to have, whether you’re snacking on them in front of the TV, or serving them at your next cookout or dinner party (whenever that is, right?) They’re healthy, gluten-free, low-carb and keto, so why wouldn’t you? Just make sure you have some dairy milk around, even skim, for the possibility of a hot one.

Don’t worry about BF. He’ll either come around one day, or he’ll keep eating ravioli from the can. He likes that stuff.

Enjoy!

Cheescake slice on red plate with fork
A Tale Of Cheesecake

Cheesecake–the word conjures up images and tastes of sweet and creamy, and with good reason.

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Hello, again, Dear Readers:

As promised (and way too late), here is my blog on cheesecake. Today’s post comes with two separate recipes from two different books, one of which was a gift from Callisto Press.

I don’t remember the first time I had cheesecake, but it was probably one of those frozen numbers. However, I remember being in a restaurant somewhere in New Orleans in the late 80’s and ordering blueberry cheesecake for dessert. Luckily, I got the last slice they had. That didn’t go over well with my dining companions, but today I couldn’t tell you who they were.

Learning Cheesecake

I’ve bought many of them until I learned how to make them from Suzanne Somers’ cookbooks. From her first book, Eat Great, Lose Weight, I started making the Sugarless Cheesecake on page 186, but with Somersweet when it became available. The original recipe called for Nutrasweet, which I would never use. Later, she discovered that Nutrasweet wasn’t the best option and eliminated it from subsequent books.

From Get Skinny On Fabulous Food, I also like the Cappuccino Chocolate Chunk Cheesecake, which involves some sugar, so it’s “Level Two.” This means you’re incorporating some carbohydrates into your eating plan. I always made it with Somersweet. But with the wide availability of sugar-free chocolate and chocolate chips, I might revisit this recipe and try it again with erythritol (Swerve.)

In her Sexy Forever Recipe Bible, which is partly a “best of” compendium book but with other new recipes, there are three cheesecake recipes. On page 343, the New York Style Cheesecake is from one of her smaller books, Desserts. The next one is called Cappuccino Cheesecake on page 345, and is similar to the Cappuccino Chocolate Chunk Cheesecake. All of these recipes used Somersweet. I’ve never made it, but on page 344, there is also Peppermint Cheesecake With Chocolate Crust from another book.

There may have been one or two others here and there, but until recently, Suzanne Somers’ recipes have been the standards by which I make cheesecake.

Today I offer two more delicious offerings that are also healthier options.

Cheesecake #1: Keto In The Instant Pot

I’ve mentioned the multiple keto cookbooks I’ve been gifted, but there is one that I bought: Keto In An Instant by Jen Fisch.

Keto In An Instant Front Cover

Newest book by Jen Fisch.

Last year I reviewed her book Keto In 30 Minutes. I later got her first book, The Easy 5-Ingredient Ketogenic Diet Cookbook: Low-Carb, High-Fat Recipes for Busy People on the Keto Diet while on a Target run. She has one more book that I plan to get soon.

After her 30-Minute book, I subscribed to Jen’s emails and found out about the upcoming IP book, and later pre-ordered it. Jen promised, and this book delivers with some tasty food, some of which BF likes.

Keto Gumbo Recipe

This is one particular recipe he likes, minus the okra.

One particular delight, of course, is her Vanilla Bean Cheesecake on page 197.

Because it’s an Instant Pot, you’ll need a six-inch springform pan. Naturally, I happen to have one, bought about 1996 or 1997 to make a no-bake cheesecake for “company” from a Martha Stewart magazine dinner. (I was a newlywed at the time.) Used once, I’ve dusted it a few times, so I was glad to find a reason to use it.

The crust is made from almond flour, a tablespoon of erythritol, and two tablespoons of melted butter. Jen’s trick to ensure a nice crust is to encase the bottom in foil that’s lined with a paper towel. Press the crust down in the bottom of the pan, just as you would with graham cracker crumbs.

Keto nut crust in the bottom of the springform pan

A simple nut crust underneath

I don’t have any pictures of what comes next, so I’ll have to tell you: mix up 12 ounces of softened cream cheese, the insides of a vanilla bean (or a little more than a teaspoon of vanilla extract), 3 large eggs, a quarter-cup of heavy cream, a teaspoon of grated lemon zest, and two teaspoons of fresh lemon juice with your electric mixer (a hand mixer will work.) Then pour this over the crust.

Into And Out Of The Instant Pot

Ok, as with most pressure-cooker recipes, you’ll need to add a cup of water into the pot. Add the trivet with the lifting handles, then carefully put the pan on top of the trivet in the pan. Cover the top of the springform pan with foil.

Put the lid on and secure it, then set it to cook on high pressure for 45 minutes. When the 45 minutes is done, let it depressurize on its own for 15 minutes, then quick release to pop the pressure completely. Now you can remove the lid.

You’ll first remove the pan with the trivet from the pot–be careful, it’s hot–and remove the foil and paper towel from the bottom. Let it sit out for an hour to cool, on a wire rack. After an hour, cover the pan with foil and put it in the fridge for anywhere from 4 to 24 hours.

Cheesecake and the pan

Obviously I didn’t follow the directions exactly.

Yes, I know, sometimes I don’t do it exactly right or I don’t read the directions correctly. It happens. At this stage, it’s light and fluffy, but it hadn’t been refrigerated. Once it’s refrigerated, it’s a little flatter, more solid, and more like a cheesecake, as in this picture.

Cheescake slice on red plate with fork

Doesn’t that look delish?

There is never a bad time to have a delicious cheesecake, especially if it’s a healthier version:

Cheesecake with chaffles on a red plate

And what’s wrong with having cheesecake with breakfast, or egg & cheese chaffles for dinner?

If you’re just wild about the Instant Pot, as BF’s sister and sister-in-law are, this is a great dessert anytime. Remember, it’s only a six-inch diameter, and you’ll need that size of a springform pan if you don’t have one already. They’re not expensive, and that’s the perfect size for the Instant Pot. Plus you’ll have to plan ahead.

But that’s not the only way to do this.

Cheesecake #2: Even Easier

Ok, so now you know how to make a delicious, low-carb/keto/sugarless/gluten-free cheesecake in your Instant Pot.

What if you don’t have an Instant Pot, or don’t want to mess with yours? Ladies and gentlemen, I have yet another solution: The Everyday Vanilla Cheesecake from The 30-Minute Low-Carb Cookbook by Pamela Ellgen. It’s on page 126, and I’ve been making it since December 16th of 2019. How do I know? Because whenever I got the book, in October, I think. I flipped through it and kept thinking I needed to try this out. Finally, I did, loved it, dated the recipe, and I’ve been making it ever since.

Literally. When I make one, I seek out the ingredients for the next one. That is, I get more cream cheese, and check my supplies of almond flour, cream, lemon, and butter.

What’s so great about this cheesecake when you’ve got Jen Fisch’s deliciousness? Well, for the following reasons:

  • There is little baking/cooking–the crust is baked for a short time, but the filling isn’t
  • No eggs are involved, good for people like The E Man, who is allergic to eggs
  • You can eat a slice of cheesecake in an hour
  • It’s two inches bigger than Jen’s

 

Not that Jen’s cheesecake isn’t worth it, because it is. But even Jen may like this one, even though it’s not hers. (I don’t know, I haven’t asked. Just an opinion.)

Ingredients

The Setup

This version happens in two parts, essentially. Unlike Jen’s Instant Pot cheesecake, you’ll make the crust first, bake it, then mix up the filling. But before we get started I need to tell you about the sweet part.

Swerve Or Erythritol?

Like most of the newer low-carb and keto dessert recipes, they tend to call for Swerve brand sweetener, which I wrote about a while back. It’s a great replacement for the extinct Somersweet, and it works just like they say it will, cup-for-cup.

However, erythritol is available in a number of forms, and from a number of places, including Whole Foods, Amazon, and Vitacost, which has a 3-pound bag for $13.99. From what I’ve seen, that’s not bad. Vitacost also sells other brands, as well as Swerve for about the same price as other stores, including Walmart.

Should you decide to pass on Swerve and buy plain erythritol, you may find that it’s like regular granulated sugar. It doesn’t dissolve or “melt” like regular sugar would, so you have to grind it yourself. It doesn’t take much to do, just drop it in the food processor until you get the consistency you need.

Remember my little blender/food processor combo?

It’s perfect for this task, because then I empty out the powdered erythritol and blend up the crust. It works like this–first I grind up the sweetener:

Grindning erythrytol in small food processor

I drop all that I need for the entire recipe in and grind all at once.

I dump the whole thing into a pinch bowl:

Erythritol ground in a bowl

These little bowls are very handy for setting out ingredients anytime.

And then get on with the crust, starting with the half-stick of melted butter:

Melted butter in a bowl

Butter binds the almond flour to make a nice crust for your cheesecake.

I pour it into the food processor first:

Pouring melted butter into food processor

There is a bit of residue from the erythritol, that’s OK

Then add two cups of almond flour:

Almond flour in food processor

Right on top of the butter

A small bit of salt:

Pouring salt into food processor

Just a tiny bit for contrast, no need for salty/sweet

Then add the two tablespoons of sweetener:

Erythritol pouring into food processor

Goes right on top

Now blend it up:

Blender running

This little food processor function is great.

It takes a couple of minutes for the whole thing to mix up perfectly. It took longer if I put the butter in after the almond flour.

Blended crust for cheesecake

Looks like this.

Once it’s well blended, add it to your ungreased, unlined springform pan.

Pouring crust into cheesecake pan

Just like that. It’s the consistency of cookie dough.

You’ll need to press it into the pan. A trick I learned on The Food Network was to use the bottom of your measuring cup. It’s fast and easy as well as a lot more even. If you have arthritis, you’ll likely prefer that too.

It doesn’t take long, and once you get the hang of it, you’re done.

Pressing crust more

Works great, doesn’t it?

Now in the process, you’ll see some of the crust move up the sides. I like to take that off so that it doesn’t break off and make a mess when the cheesecake is done.

Trimming edges of cheesecake crust

A butter knife would work well, too.

When you’re done, it’s nice and neat.

Neat cheesecake crust in pan

see?

Bake it at 350F for about 8 minutes:

Temperature on oven

Perfect!

When it’s done, you’ll have a lovely crust.

Crust baking in the oven

Doesn’t take long at all.

When the time is up, put it in the freezer. In my case, I put a cork trivet underneath to keep it from melting the ice trays. Our kitchen fridge and freezer don’t have a lot of room.

Be careful not to grab the clamp–I did that once. Fortunately, nothing bad happened, even though the pan was very hot.

Now time to get on with your filling.

Making The Filling

I start this while the crust is baking, and in the middle, I have to stash the crust in the freezer.

Your sweetener is already measured, so now just squeeze out your lemons and measure out the heavy whipping cream:

Heavy whipping cream pouring into measuring cup

Just a half-cup.

Add your ingredients to the bowl, starting with your room-temp cream cheese:

Emptying cream cheese into bowl

They’re really soft, so they fall right out of the foil packets

Add in your previously ground sweetener, one-third cup:

Pouring sweetener into mixing bowl

It looks just like sugar!

Then the cream:

Pouring cream into mixing bowl

Then the lemon juice and vanilla:

Pouring vanilla into mixing bowl

I found my favorite Mexican Vanilla in Hammond, of all places. Must get more soon.

Now start mixing:

Mixer in action

It starts out like this, but gets very smooth in a few minutes.

You’ll know when it’s ready:

Well mixed cheesecake filling in bowl

Just like that.

Take a taste and see if you like it.

Secret Weapon: Liquid Stevia

Ok, if you feel like the filling isn’t quite sweet enough, here’s what you add to the filling, one drop at a time:

Liquid stevia

Any brand of stevia will do. Add drop by drop, it’s powerful!

I put about six drops in and blend it along with the erythritol. It doesn’t change the taste, and makes it a tad sweeter, but not overly sweet. If you want more, add a little more–but one drop at a time, or you’ll ruin the cheesecake.

And if you’re alone in your kitchen, you get a special treat at this point.

Beaters covered with filling

Yum!

At this point the crust may still be hot, so you might leave the filling off to the side and do a little cleanup, maybe fill up the dishwasher or set some things aside to soak. Doing so will give the crust a little more time to cool off.

Filling And Freezing

Ready? Carefully pour and/or scoop the filling into the not-so-hot-now crust:

Adding filling to crust

Really easy to do

Use a spatula or other tool to smooth out the top:

Cheesecake with smoothed top

It will freeze like that, so it’s important.

Back into the freezer:

Cheesecake in freezer

Almost ready

The book says 15 minutes in the freezer to “firm up,” or an hour in the fridge. Your choice. I usually leave it for more than an hour, but of course, it’s hard as a rock.

BF had to repair this hinge for me because one day I pulled out the rivets with a frozen cheesecake:

Rivets in cheesecake hinge

Yes, I broke it, and he fixed it.

But generally, it pops right out:

Releasing cheesecake from pan

It usually just separates when the pan expands.

The Faster Cheesecake

This is what you end up with:

Cheesecake on pan

Isn’t it lovely? All nice and neat!

Because I consume this cheesecake a sliver at a time, I cut it in quarters first:

Cutting into the cheesecake

Mine is a bit frozen, so it’s a little difficult

 

Cheesecake cut in quarters

Makes it easier

And then with a smaller knife, I cut a slice out:

Slice of cheesecake on plate with fork

Ta-dah!!

It really is that easy and that good. You could eat the whole cheesecake if you wanted to (even I can’t do that) but it’s very rich and delicious, so you don’t need much.

BF said he had a small bit of it when I wasn’t looking, and he agrees that it’s quite delicious. I’ve served a bit to one of his car-guy friends who has been here for dinner several times (because he was here at the right time.) He was quite impressed because I did warn him it was gluten-free and sugar-free.

Other Cheesecake Notes

The first thing I should mention is that in order to make the cheesecake quickly and make sure the filling comes out smooth is to leave the cream cheese out for a good long while.

My suggestion is a minimum of four hours. But if you’re making a cheesecake after work, just take it out of the fridge and leave it on the stove in the morning and get to it when you’re ready. If you want to make it first thing in the morning and have it at dinner that night, take leave the cream cheese out all night.

Make sure that if you have critters, they can’t reach the cream cheese packets. Never mind how I know that. You probably don’t need to leave it out for two days as I do sometimes. Unintentionally.

Use ONLY fresh lemon juice for this, or lime, as I’ve done a few times. If you use lemon extract, you will regret it. Immediately. Nevermind how I know this.

Conclusion: Cheesecake Is Delicious

I’ve added both of these to the Recipes page, as well as the recipe for El Chico’s Chorizo, which I intended to add at the time of the post and apparently forgot.

I also took the opportunity to do a bit of updating on the recipes page, and it’s a little easier to find things now.

If you really like cheesecake, there is no end to the recipes you can find online. Check Pinterest, AllRecipes, do a Google search, or any website you prefer, recipes are available with a few clicks. Whether you want gluten-free, low-carb, dairy-free, or you want the best cheesecake there is, go looking for it, you’ll find it. (I just can’t vouch for them all!)

Cheesecake, Slow Cooker Style

Remember my slow cooker post a few years ago when I made a low-carb chocolate custard? Slow cooking expert Stephanie O’Dea has two recipes on her website for cheesecake, one standard type, and one for pumpkin cheesecake. Both can be made anytime–canned pumpkin is available year-round in the grocery store, likely on the bottom shelf.

Stephanie’s aren’t keto, but if keto isn’t your thing, that’s OK too. I’m thinking maybe a pumpkin cheesecake if we meet up with BF’s family at his Dad’s place up the road. I brought what he calls the waffled  “Awful Falafel” to Thanksgiving last year and loved watching him cringe when his sister, brother-in-law and sister-in-law enjoyed it. That’s what he gets for yakking to his friend in San Diego about my “horrible” cooking. I’m sure a pumpkin cheesecake might be a welcome addition this year, too.

The “Keto House”

On a related note, Jen Fisch’s first book was highly successful and allowed her to buy and renovate a house in Arizona. It’s now available to rent on AirBnB and Homeaway, a beautiful desert oasis that makes me want to plan a trip with BF sometime. It’s big, so we could go with several people, but maybe I just want to go with him, too.

That’s a ways off right now, but darnit, it’s a goal!

That’s all for now. More tasty food coming.

Happy Dining!

 

 

 

 

 

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