Archive for the ‘What’s for Dinner?’ Category
Keto: have you heard of it? Are you interested? Can you have delicious Italian food that’s Keto? Let’s discuss.
Hello, again, Dear Readers:
Here’s the next in my series of cookbook reviews courtesy of the nice folks at Callisto Publishers. They’re not sponsoring my post, they just sent me great books for review. I’ve received a number of interesting new books, and I continue to receive more in exchange for reviews. I like them all, I can’t say anything bad so far. There is a low-carb book, a fast and easy vegan cookbook, and a cook book for folks with Lyme disease, plus a couple more cookbooks coming. Additionally, there is a book on modern etiquette, plus a few other non-food topics.
But today it’s all about the keto.
Contents
The John Walton Celebration Of Life
So it finally happened on July 28th, and we picked up The E Man and went to Generations Hall. Everything was first class, well done, and we met so many other fans of The Walton & Johnson Show. Everyone had a great time, a fantastic band called Superchargers played classic rock music, there was all kinds of fancy food, an open bar (BF and I abstained), and just a great time to celebrate the life of a veteran radio broadcaster.
The meet and greet! Ken Webster on the left, Steve Johnson on the right, with BF taking the picture.
Ken Webster is the show’s producer they hired seven years ago, and he stepped on the air fulltime when John Walton became ill. Well, Mr. Walton passed away suddenly on July 1, and now Producer Kenny is on the air in Mr. Walton’s seat. He’s doing a great job carrying the torch, and they have decided *not* to change the name of the show, or much else.
John Walton always said that when he left this world, he wanted a big, New Orleans-style going-away complete with a brass band and a second line and all that. It was provided, and I hope that he was with us in spirit (since his ashes were actually in the facility.) I don’t *do* second line, but everyone else did. Steve Johnson said during the event that they made a few phone calls and everything was just done–they had everything they needed. They definitely called the right people!
I’ll post more of my pictures in another blog post, including the very stylish food that was created especially for this first-class event.
What is Keto?
The term is short for “ketogenic,” which is a condition that makes your body burn fat. This is different than “ketoacidosis,” which is a dangerous condition if you are diabetic.
But going keto is pretty much going low-carb, with some restrictions. That is, you eliminate rubbish food out of your diet, and increase your healthy fat intake. I say “healthy fat,” because hydrogenated vegetable/soybean/corn oil isn’t what that means. There’s a fat-to-protein ratio to follow, making it more complicated than regular low-carb, and different than Paleo.
The Book
Called Keto In 30 Minutes, it’s written by Jen Fisch, author of the blog Keto In The City. How have I never heard of this lady? Oh, well, I get her emails now.
Unlike the 5-Ingredient Italian book, there are few pictures. But the recipes are clear and well-written, and work easily. Each recipe tells you how long it takes, if it’s “gluten free,” “nut free,” etc. Prep and cook time are included, along with calories and all that. And the food looks pretty tasty.
There is even a dessert chapter–didn’t think Jen would leave that out, did you? For a sweetener, she uses Swerve, which I’ve talked about here before, but she also uses stevia in some recipes.
Trying Out The Recipes
Personally, I think the recipes I’ve read all look delicious. Unfortunately, I live with someone who doesn’t agree with that statement.
I made the delicious Saltimboca alla Romana on a Sunday, when our unexpected dinner guests showed up. The next night was a previously enjoyed Giada recipe for a turkey meatloaf–I can’t believe he likes the feta cheese when it’s baked in.
Tuesday was the ketogenic dinner.
Now, to be fair, sometimes we get a little short on funds, and so we’re not popping down to Walmart or Winn-Dixie for some chicken, pork chops, ground beef or something else. I buy meat occasionally when I find good sales and stash it for later. So this particular week, we’re digging through the big freezer (I still need to write a post on that) to see what’s there and what we can whip up for dinner.
Well, it was one of these periods that I decided to “freezer dive,” and I was right–there was some kind of frozen fish in there that someone gave us a long time ago. I let it thaw in the fridge, and just needed a few ingredients to make it happen, like lemon and capers. (I did another freezer dive this week and made this Crockpot Spaghetti Sauce with just a few ingredients from Walmart and the ground turkey in the freezer. He said it was OK.)
I selected two recipes for dinner. Baked Lemon-Butter Fish is on page 84 in the book, and Parmesan & Pork Rind Green Beans is on page 121. Pictures of the recipes are below.
Other Ingredients
Well, I needed capers. I used to have a big jar in my fridge that I bought from Phoenicia Foods, but I guess that was left behind in the move. Don’t have an unopened jar, and of course, Walmart has these *teeny tiny* jars for about two dollars or so. But you know me, I gotta make it according to the recipe the first time.
I also decided on green beans, since we really like them. I only needed a few ingredients from the store to make these dishes, including. . .pork rinds. No kidding.
His Fish Is Always Fried
I didn’t tell BF what I was doing, which always makes him stammer nervously, “I’ll try anything you make, Honey.” (Actually, that’s not completely true. And he’s still afraid of my cooking and my driving.) He asked if the fish was fried, and was very disappointed when I said it wasn’t. I wasn’t trying to break his heart, but I guess that’s what I did.
Let me put it this way: If I told him I would prefer Ford over Chevy, it would be along the same lines of disappointment, since he’s a Chevy devotee.
I used the countertop oven to make it (another thing I’m late telling you about) and baked the fish first, then the green beans. Dinner was ready in about 30 minutes.
Dinnertime!
These dishes took 15 minutes each to make, and the fish was still hot when we sat down to eat. And now I can’t find all the pictures of the prep.
But here it is:
This was my dinner plate.
I thought both dishes were delicious. However, BF had other thoughts on the subject.
This is all BF would consider trying. I think he had one bite of fish and fed the rest to the dogs.
He thought the fish tasted “slimy.” That’s why he doesn’t like baked fish. Frying it takes away the “slimy” in his mind.
Then the green beans–a different taste, roasted, and they aren’t over-cooked. I asked BF what he thought of the green beans. He didn’t look at me when he said, “oh, they’re delicious.” I said, “really?” BF still didn’t look up at me, and replied that they were “magnificent.” I thought he was serious. Then he started giggling. Then I started giggling. He was trying not to tell me he didn’t care for this form of cooked green beans.
Finally, I asked him what he thought of the green beans, and he said he wasn’t crazy about them. Why not just tell me? He was trying to be nice, and said he’d have a bowl of cereal later if he got hungry (and he did.)
Later he reminded me of one of his local car guy friends who, before his “chicken fanger weddin'” last year (with catering by Chick-Fil-A, my sarcasm added), decided with his intended to lose some weight by going keto for a while. (I didn’t attend the “weddin’,” either.) The guy did successfully get his weight below 300 pounds for the first time since high school (but he’s well over six feet).
BF’s comment: “He lost a lot of weight on that keto diet. And now I know why.”
BF is also a smart aleck. Here are the recipes.
FISH!
No, he didn’t like these either.
These are the green beans. Yes, with pork rinds.
Trying Again
I wasn’t deterred by BF’s reaction, and I kept reading the book. (I’ve since left a review on Amazon.)
I planned on making the Double Pork Frittata on page 58, until I couldn’t find the diced pancetta that I *thought* I had in the freezer. Since I can’t remember where I bought it, I tried to acquire some at the local Walmart’s deli department. Of course, when I asked for it, the clerk thought I said, “da cheddah,” and told me all the cheese was against the back wall, close to the milk. When I told her it was a bacon-y kind of thing, she said, “oh, we don’t got dat.” So maybe next trip to Hammond or New Orleans.
I would have to cut my brain stem to work for Walmart.
With that idea scotched, I chose the Mushroom Frittata on page 59. Frittatas have been adopted by low-carb dieters as the ideal throw-it-together food, and there are so many ways to make one. I like this one, because it hits all the right buttons.
At least I could get goat cheese at our local Walmart, as well as bacon, mushrooms and fresh spinach.
The setup
NOTE: watch what you’re doing with spinach, especially in Walmart. I nearly bought spinach mixed with kale! I also realized later that I didn’t need the dill, that would have been for the other dish. But I’m not adept with photo editing, so it stays there.
Making The Frittata
I like measuring out everything before I actually start cooking.
So I cooked the bacon in the little oven (saves a lot of mess), let it cool, and cut it up.
MMmmm. . . .bacon!
While that was going on, I began to make the rest of the dish.
First steps. (Photo courtesy BF)
Then you add in the chopped bacon. Start cracking the eggs into a bowl or big mixing cup:
Whisk really well, too.
Pour the eggs into the pan to cook with the mushrooms and spinach. Lift the edges of the frittata with a spatula so the runny, uncooked eggs get underneath the surface. This takes a few minutes.
Lift like this, so that there are no uncooked and/or burned areas. (Photo courtesy BF)
Then sprinkle on the crumbled goat cheese:
Get that goat cheese on top (Photo courtesy BF)
Then bake it for 16 minutes in a 350 degree oven. I’m skint on pictures here, but this is what comes next:
Ta-dah!
Verdict: tasty, delicious, and great anytime.
I offered some to BF, explaining what was in it. He looked like he would accept a bite, then smiled and said: “Nope. It’s a trick!”
I can’t wait for him to head out of town for Drag Week.
Dessert Is Da (Keto) Bomb!
Undeterred, I tried one more recipe.
I considered making that subhead “The F-Bomb,” but I’m thinking about Aunt Ruth looking at her screen and thinking, “certainly she isn’t going to say that!” No, you’re right, but the F stands for “fat,” not the other f-word. After seeing so many copywriters and others swear like sailors in their marketing materials, I’m a firm believer in *not* using that kind of language in my blog, no matter what I shout at others while driving.
You hear me, marketing departments of America? Don’t do that. We close your page, delete your emails, trash your direct response long-form copy letters and ignore you completely. Knock it off! Anyway. . . .
Of course, the other concern I have is with the Secret Service, FBI and other law enforcement agencies getting my little SEO-optimized blog caught in their scanning systems looking for troublemakers. Yeah, I make trouble for BF, not the kind they’re looking for. Well, if they do find me, I hope at least one agent tries this recipe.
If the web is your cookbook, “fat bomb” recipes are literally available in every corner. They’re quick snacks to make sure you get enough fat in your keto/lowcarb/paleo diet, or just to have something sugar-free and tasty to keep you away from the stuff you want to leave alone. Let’s face it–there’s nothing like a chocolate bar. Find a way around it, and you’re doing good.
Making A Mess
I was making some Cashew Bread one morning and cleaning a huge mess from the night before. (I finally found cashew butter locally at Target.) So what do you do? Make more of a mess! Enter these chocolate treats.
So this “f-bomb” is actually called “Spiced Chocolate Fat Bombs,” and it’s in the dessert section on page 138 of the book.
It’s pretty simple.
I had everything handy except the liquid stevia. But did that ever stop me?
The setup. The chili was the jar that came from Houston, and I refilled it recently with a small bottle from Rouse’s. Ditto for the HEB coconut oil.
Not that the jar on the right is CHILI powder, not cayenne powder. It isn’t hot. If you decide to make these and add the hot stuff, you’re on your own there.
The coconut oil was already melted, so I put it on the stove to make sure the almond butter melted into it:
A quick whisk of everything
Since I didn’t have any mini muffin tins handy, I just used these with the papers. Again, when did that ever stop me?
Carefully spoon this mixture into the cups:
I used a spoon, and did this carefully
I got most of it into the papers. Then you refrigerate (or freeze) them until they’re solid, which takes maybe 15 minutes or so, less in the freezer.
Yummy!
Despite the powdered stevia, they were pretty good; I used three packets. The chili powder isn’t hot but adds a different nuance to an otherwise straight-chocolate thing. And now I have a stash.
I’ll be making more of these
These are great, and I’m glad. Much as I love chocolate, I’m getting burned out on Yeast Free Brownies.
Recipes That Are Not For Everyone
I know if Neighbor E were here, he’d enjoy the green beans, at least, and probably the frittata and dessert. Dunno about the fish. Miss Alice would probably enjoy it too, she has a wide-ranging palette. Can’t answer for the GER, I never know what he’s going to like or dislike. BF just gets the shakes when I say the word “frittata.” Even his sister is perplexed, because it’s just baked eggs with other stuff in it.
But when you’re cooking for yourself, you’ll enjoy what you like, and others may or may not agree with your tastes. So if you’re cooking for someone who thinks rice goes with everything, well, you’ll have some alterations to do. That is, make yourself some Cauliflower Rice, and make regular rice for anyone who wants it. Add options like that, and everybody’s happy (you hope.)
I Like This Book
Honestly, I do like the kind of food that’s in this book, keto or not. I’ve long had the preference for low-carb foods, and this one checks all the points. The next recipe I want to try is the Double Pork Frittata on page 58; I’ll have to source more of the pancetta. The other thing is that these recipes are, for the most part, easy to make and don’t seem to require a lot of hard-to-find ingredients. If I can find pancetta and prosciutto here in Central Louisiana, they’re not that hard to find–especially in Houston.
The thing about Keto is that you follow a ratio to stay in ketosis, that is, the condition that burns off fat:
- Carbs, 5%
- Proteins, 20%
- Fats, 75%
This is on page 4 of the intro, also called the 5/20/75 ratio. She says it’s up to you to find the balance that works for you.
I’m not an expert, and I get the theory behind it, I’m just not really good at math, especially in my head. You’d think that someone who has been sewing since age 11 would be better at fractions, decimals and percentages, but I’m not.
Whether or not you want to go keto, this is a book with good food in it–and that’s always my first criteria. If you decide to go keto, you’ll need to do more reading, of course, and understand what it’s all about. Once you do, you can turn whatever you want for dinner (including Italian food) into a keto-friendly feast.
I’m also going to look at Jen’s next book, because. . .I’m thinking seriously about getting an Instapot soon. More on that later.
Until Next Time
I’ll try to get the recipes posted soon (another thing I’m late doing.) Many thanks to Callisto Press for offering me the chance to receive publisher’s editions to review books–I definitely appreciate it, and am enjoying reading them and looking at “new foods.” Sure, it’s still food, but new recipes that are faster and easier (so far.) Nothing wrong with a new recipe to expand your repertoire, right?
I’ve got more of these great new books to review and blog about, so if these two books aren’t appealing, maybe the future books will.
Until then, enjoy!
Italian food fan? I’ve got the book for you! Prefer easy, quick meals? I’ve got a new book for you, too!
Hello, again, Dear Readers:
Remember the two free cookbooks I received last week? Well, I used the first one over the weekend. I also had two surprise dinner guests who didn’t know they would be taste-testers. I also heard from Neighbor E, who was visiting our HEB over the weekend and had. . .free ice cream! Oh, the things I miss here. Let’s get started!
Contents
National Ice Cream Day
Ok, somewhere, it became this holiday, and I heard about it on Facebook. HEB brought out a truck to the Clear Lake Marketplace to celebrate, and Neighbor E was kind enough to send some pictures.
Next to Blue Bell, HEB ice cream is one of the best. Ask anyone in Texas!
I’m sure that in the heat of this summer, everyone was happy to see that when the arrived.
Look! An ice cream float! On wheels!
Is that not a happy sight?
There was ice cream all around.
Speaking of friendly faces:
Look who it is!!
Hi, Miss Lei!! I was so happy to see your face when he sent me this pic. Hang on, what were you serving?
Speaking of friendly faces, Neighbor E enjoyed his ice cream and hammed it up with one someone from the local aerospace community:
Looking good, Dude!
Loved this picture too.
Ahh, HEB ice cream. . .another thing to look forward to one of these days.
The 5-Ingredient Italian Cookbook by Francesca Montillo
As I mentioned last week, I was gifted two cookbooks by Callisto Press, and this book was one of them. I really like this book, even though it doesn’t have as many pictures as one by Giada de Laurentiis. It has good food and some pictures, as well as good info. That’s a good one in my book (pardon the pun.)
When I explained it to BF, I reminded him that “Italian food isn’t all about spaghetti.” We’ve been to Olive Garden a few times, and he responded, “If you’ll notice, I order the Alfredo.” As in Fettuccine Alfredo, and that’s still like spaghetti, and it’s PASTA. I giggled at him and explained the difference. He looked at me funny, as usual.
The introduction answers the question, “What Is Italian Cooking?” Ms. Montillo goes into the regions, and the different things you’ll find in each. “When it comes to Italian cooking,” she says, “the quality of ingredients far outweighs quantity.” I wholeheartedly agree. Italian food in Italy is cooked in this fashion, while Italian food cooked in American kitchens tends to have more ingredients because it can. Everything is clearly explained, with cooking time, designations like “kid friendly,” “family friendly” and “30-minutes or less.”
The Accidental Dinner Party
Let me say here that I always appreciated Neighbor E’s honest input when I tested recipes in Houston. And that I’m going to test his resolve now, but will post the recipe soon.
So, Sunday BF was home, and asked his cousin from Mississippi to come for a visit and help him work on a car. He did, and I figured I’d cook for him. At some point, I went outside and asked BF in an officious voice, “has this man been notified that he will be used as a taste-tester?” He was, but right before I began cooking, he was called home. The man lives about 30 minutes away, just north of the LA/MS border on the “L” part of the state, so it wasn’t like going back to Houston. But he had to leave, and then it was just me and BF.
I worked until 7 pm, and then got started right as he left. When it was ready, he said, “Oh, JE is here!” Say what? Yes, JE and his wife J dropped by to drop off a motor for BF to evaluate. They drove up from Baton Rouge, about an hour away. Now, he gets those calls frequently: “I’ll drop by after while,” and they never show up. But not this time!
I was getting hungry, annoyed, and it was getting late, so I sat down by myself and had some of this delicious chicken. When I was finished, BF walked in and said, “I’ve got two more taste testers for you!” Again–say what? He invited this husband and wife to dinner!
Let me say at the outset that they are very nice people, and I certainly didn’t mind them coming to dinner. As a rule, I’m not really happy to get surprises. But this one was good, and they enjoyed themselves. They didn’t even know what I cooked up, unless he told them “chicken.”
Saltimbocca alla Romana
Dinner was from page 103, Saltimboca alla Romana, or “Jump-In-Your-Mouth Chicken.” That, Ms. Montillo says, is what “saltimboca” means. I also made the stir-fry broccoli from one of Suzanne Somers’ cookbooks to go with it.
A quick stir-fry with olive oil, toasted sesame oil, frozen broccoli, garlic, red pepper flakes, and a quarter-cup of soy sauce
But the chicken is the focus here, so I won’t bore you with the broccoli stir fry.
The Setup. The prosciutto was already in the freezer
The recipe calls for 4 thin breast cutlets that are pounded out to a 1/8″ thickness. Of course, this was the day Walmart didn’t have any, so I asked BF to get whole boneless/skinless breast pieces. I cut them flat:
Sometimes you have to make do with what you can source when you don’t live near HEB (Photo courtesy BF)
And pound them a little:
Hit it, but not too hard (Photo courtesy BF)
And then slice it in half:
Just like this. It doesn’t come out perfect like the cutlets (Photo courtesy BF)
Next up is a light salting (kosher salt is fine) and adding the next step:
Fresh sage from the HeatCageKitchen garden!
Then top each with that paper-thin prosciutto:
Handle the prosciutto with care, it tears easily
Then dredge it in flour, and carefully shake off the excess. In this case, I used coconut flour, the same stuff I used in Gumbo La Casa. I could have also used oat flour too, but this was what I put my hands on first:
Just a half-cup
Grabbing the first dish I could find, I started coating the chicken, which is difficult when you’re trying to hold the prosciutto and sage in one place.
Just a little coating, not a full breading.
Cooking The Chicken
Once you’ve done all that, it’s time to fry them in a pan with two tablespoons of butter and three tablespoons olive oil:
A good start to any chicken dish!
Although the pan was big, I had to cook them two at a time:
Cook prosciutto side down first
At this point, BF started talking to me, and I forgot to take additional pictures. But what you end up with is this when they’re finished cooking:
This is what it looks like out of the pan
Then you add to the pan the other two tablespoons of butter and the quarter cup of broth and let it boil. Put the chicken back in the pan for a couple of minutes in the sauce, and it’s ready.
Another thing I did differently was to put a cover on the pot so the chicken would cook faster. They were cooked and done but didn’t have a “crust” on them like they would if the pan was uncovered. Didn’t affect the taste at all, and BF said it was just fine.
The Reaction–Dinner Is Served
So, this is what we all had for dinner:
A delicious dinner is served
Understand that these two drove an hour from Baton Rouge, and, as I was told later, were actually talking about where they were going to get some dinner when BF invited them in. They had no idea what they were getting themselves into.
They take two bites of the broccoli and tell me that it’s really good. The husband takes a bite of the chicken, looks up, and asks, “are you married?” We respond: “no.” Husband: “She cooks like this and you ain’t married? You better marry this one!” We were laughing at that one, but normally, it’s one of those topics not for discussion. We didn’t mind, but I think he’s going to take BF ring shopping one day.
Dinner was three thumbs up, plus I liked it too. BF and I knew what the broccoli tasted like, but nobody knew what the chicken would be like.
Dessert
I didn’t make a dessert, but BF bought one of those frozen “chocolate silk” pies when he thought his cousin would be having dinner with us.
Well, I asked them to try a bit of my favorite Yeast Free Brownies. Once they did I explained that they were made with oat flour, coconut oil and erythritol, but no sugar. Two thumbs up, and the husband said that you’d never know it didn’t have any sugar in it.
Then BF cut the pie and brought each of them a piece, which they didn’t refuse. Needless to say, J&J left very happy–and full.
Success!
I’m sure J&J will be back for dinner again one day, so I’d better make sure I have a menu ready and in my pocket for them. Many thanks to them for sticking around for dinner, giving me another opinion, and great conversation that lasted a little later than we should have been up.
I’ve got another book to review and try, this one on Keto, so that will be in an upcoming blog post.
Meantime, if you’re interested in delicious Italian food you can make on a weeknight, quickly without a lot of ingredients, check out The 5-Ingredient Italian Cookbook by Francesca Montillo, priced at under $20 (last time I checked.) You’ll be pleasantly surprised by a fast, delicious dinner that’s as good or better than any takeout you can find.
Buon Appetito!
Frozen pizza: two words I never thought I would agree with. But there are healthier versions of it available now, and I’m very glad I found it.
Hi, again, Dear Readers:
I’m still enjoying the chorizo, but like the sweet potatoes and hummus butter, BF still won’t touch it. Good thing, because then I’d never get any. Friend of the blog AK lives way up in Idaho. When I posted a picture of it on Facebook with some scrambled eggs on top, she replied, “Would you please come visit and bring your culinary skills with you?” Honestly, I haven’t gone anywhere in a while, and still haven’t made it back to visit Houston yet.
Allergy update: the honey and stuff worked for a while, but I’m back to needing nasal spray and tissues. Too much sugar! I’ve purchased some heavier-duty allergen air filters for the HVAC and will be looking for a small, inexpensive air purifier to suck up the pollen and other allergens in here. If it works out, I’ll see about getting bigger one later for the whole house, or a couple for rooms.
In other news, the lovable pussy-cat pit bull is now 75 pounds. I swear, he’ll roll over and purr one of these days.
Contents
An Attempt At Backlinks
I got an email from Joan at TipsBulletin about cleaning and sealing granite, quartz and other countertops. If you’re interested, and you have these kinds of fancy-dancy countertops, here you go. The countertops here are what I would call “vintage Formica,” and is what you find the most in this part of the country.
New Favorite Frozen Pizza
How did we get to this point when Amy approves of frozen pizza? Like the tamales, it was an accident. I was walking through the Rouse’s in Hammond looking for something or other, and literally looked over and found this:
Seriously? With Pepperoni?
Cauliflower crust pizza! Low carb! Healthy! How did I miss this? Immediately, I grabbed one and put it in my basket. Having made one or two “regular” types in my life, I knew how to cook it:
When I took off the plastic, I arranged the slices nicely
Didn’t take long, and I had some lunch. Taste? DELICIOUS! No kidding, and I ended up eating. . .the entire pizza. Admittedly, I was really hungry, and it’s not a HUGE pizza.
Cooks up nicely but the picture isn’t so good.
What does it taste like? Very tasty, and everything you want a pizza to be.
Our Valentine’s Day
For a handful of reasons, I told BF what I wanted for Valentine’s Day—dinner at home and a nice movie to watch. That means nothing with the words “alien,” “predator,” “blood,” “killer,” etc. I picked out a movie that I thought we could both enjoy: the animated movie called Sgt. Stubby. It tells the story of a little pup that *might have accidentally* joined the US Army in WWI. He actually went to war with his owner and was in France on the front lines. It did involve war, but is “kid-friendly,” so it satisfied BF’s need for that.
Because he was a dog, he had a very high-tuned hearing that could pick up incoming missiles before the humans could. It also helped to save an entire French village from a gas attack. When his owner and French counterpart took shelter in a barn, they realized there was no gas mask for Stubby, so the Frenchman wet a small cloth and put it over his face. He survived just fine, and the people in the village were so happy, they constructed a canine-fitted gas mask for Stubby.
Awwww. . . .
You can read more about this amazing doggie here, and the DVD is widely available.
Dinner For Two
Because Valentine’s Day can be fraught with peril for many who want “the perfect” day/night/whatever, I figured frozen pizza would be right up BF’s alley, and somewhat controllable.
So for me, it was Caulipower. For BF, it was his typical Red Baron:
Yes, this is still BF’s favorite
White flour crust and all, and it cooks up just like he likes it:
BF is happy with this
And I had mine. Together we watched the movie, had some delicious pizza of our choosing, and it went pretty well.
But BF still won’t taste the Caulipower pizza! (He says I haven’t tried to kill him in a while.)
Ingredients
So what’s in these? You can see the ingredient list for the uncured pepperoni version here. Not only is it gluten free, it’s low carb, because it doesn’t have a lot of high-carb ingredients that are common in gluten free products. Remember, there’s gluten free, and there’s “gluten-free.”
There is a whole listing of these products, and you can also buy a box of two plain pizza crusts, which friend of the blog MJ in Houston buys frequently.
I don’t know how I missed this. . .but I’m glad I found them, finally. Right up there with frozen tamales, although I’m more apt to eat one of these than fool with a few tamales.
Haven’t Tried It Yet
I’ve seen and heard about cauliflower pizzas for a while, and Ree Drummond has used several recipes on her show. You can find these recipes here, on The Food Network’s site.
It is a bit of trouble, and a tad messy, but that never stopped me before. I’ll have to try it one of these days for myself, BF optional.
Why haven’t I done this before? I dunno. . .I like cauliflower, and all, but it’s one of those things I just haven’t gotten around to trying yet. It’s not like I have a lot of taste testers here. . .and BF is a fussbudget about it. He also doesn’t like cauliflower, but I’m thinking he never had *good* cauliflower, either. Guess I need to break out one of those frozen crusts from the freezer and make him a pizza waffle again soon.
More Flour Foibles
As if there wasn’t enough reasons to quit eating white flour, here’s more on the subject from the Living Traditionally blog. Anya has some interesting information on a lot of health subjects, including the dreaded soy. She also talks a lot about wheatgrass and collagen, but also has some generally good health information about a lot of everyday things.
A Third Option
A week later, I was walking around our local Walmart, breaking a 12-month personal boycott, and found another cauliflower crust pizza:
What’s this stuff?
It was a little more than the Caulipower, and it looked like it was bigger.
Looks to be the same
Well, the box was. So I bought it, and anticipated a delicious lunch. “Anticipate” being the operative word here. Looks good, with more pepperoni on top:
Just like the other type, sort of
Into the toaster oven with it, and when it came out, I cut it with BF’s round pizza knife into 8 (or was it 10?) slices:
And let it cool a little, since there’s nothing worse than a burn from hot pizza, folks. But this pizza burned, even when following the directions on the box, which were similar to the Caulipower.
Not so RealGood
Verdict: C-. It’s OK, but it’s not really very good. Tasted like the Chef Boyardee variety my Mom used to make in the 1970’s. If you’re suddenly thinking, “hey, I remember those!” You can actually still buy them, no kidding. But it just tastes like a cheap imitation of Caulipower Pizzas. Had I not tried the Caulipower, I might have liked the RealGood better. But I don’t. Only if you’re in need of a pizza and can’t get anything else should you try this one.
Ready For Healthy?
I’ve bought Caulipower locally at both Walmart and Rouse’s, and I’m sure they’re available at HEB, Kroger and other big grocery stores. There’s a locator on their website, so you should be able to find it easily.
If you’ve not tried the Caulipower version yet, I highly recommend it. (If you try the other version, you’re on your own there.)
Happy Dining!
If you’ve left Texas, or even if you haven’t, you know how important tamales are. But they can be laborious and time-consuming to create at home. The solution? Texas Tamales!
Hello again, Dear Readers:
Spring is finally here, at least, according to the calendar. And that means all kinds of wonderful things, like asparagus, bike riding, and Daylight Savings Time. If you’re not in a part of the US that’s snowed under right now.
It’s still kind of cool-ish here, too cool for planting tomatoes and things, so I guess I’ll be the lazy gardener again and be late. We probably won’t have any tomatoes in odd spots this year, but ironically, the ones that grew best were around the septic tank. We got a number of little “racks” of tomatoes there, and I’ve got the seeds to try and plant more. Since avocados have been relatively cheap for a while at Winn-Dixie, I’ve been eating them and saving the seeds. Those golf-ball sized pits have taken over the kitchen window, and BF is asking, “is this your latest science experiment?”
Lots to tell, let’s get started.
Contents
- Finally, Allergy Relief
- Elderberry Syrup
- Educating BF
- Coffee To Go
- Princess Coffee Maker
- Winn-Dixie Listens
- The Magic Tamales
- Finding Masa Harina
- Chicken Christmas Tamales
- Christmas Chocolate Raspberry Dessert
- Tamales In Target
- Text To BF
- They’re Around, Just Look
- Texas Tamale Company
- More Texas Tamales
- Local Tamales
Finally, Allergy Relief
Ok, so, last year I did what has long been told to me, I got what I thought was “local raw honey” to help with allergies. Honey from your area works similar to an allergy shot–it de-sensitizes your immunoglobulins to the pollen and allergens in the area. (An allergy shot actually tamps down on the histamine response, but doesn’t de-sensitize.) Well, I went back to the same place I went last year, and bought some more of the same honey, which didn’t work. (The place is subject to an upcoming blog post.) Well, I was explaining to the clerk (around sniffling and sneezing) that I needed it for allergies.
It didn’t work last year, but everyone told me it would! Well, I was going through two or three kinds of OTC allergy meds last weekend, and it made me downright grouchy (and swearing at BF again.) I explained this to the clerk, a nice older lady, who said, “where do you live?” I told her. She asked, “then why are you buying honey from Ponchatoula?” Cause it’s local! Well, it’s not local enough, she said, and the honey right next to it came from–surprise–my neck of the woods, and it was a dollar less. (It was also a smaller bottle.) Honey and money was exchanged, and now I have truly “local” honey.
Elderberry Syrup
She also told me about some locally made elderberry syrup that people were buying for not only allergies, but flu. Three local schools have been closed because of flu outbreaks, and people are buying this elderberry syrup along with the honey.
This magic concoction is thick and really sweet.
I bought a bottle of that as well, at $21.99 for a 16-ounce size. It’s tasty, too. I’ve never heard of Andi Lynn’s, but they’re in the Baton Rouge neighborhood of Walker. I’m glad to know about it, and they also have some homeopathic allergy drops, which may or may not be in the place I bought the syrup. Next time.
On top of that, one of my Buddhist friends gave me an essential oil mixture to try, and I’ve been rolling that on at night.
Educating BF
He loves me. But sometimes he doesn’t understand. I explain.
BF asked, “what’s the deal with the local raw honey?” (He doesn’t have this problem, because this is his “native area.” Not mine.) It’s like this: the bees from your area are sucking on the flowers that are around you. When you ingest their honey, you ingest some of that pollen to de-sensitize yourself from those allergens. But if you’re using local raw honey from Ponchatoula–or Texas–you get the stuff from those bees, and they’re sucking on the flowers over there. That’s not going to help you if you’re not in Ponchatoula, or Texas. (I still have a half-bottle I bought from a vendor at the Nassau Bay Farmer’s Market.) By getting the honey and pollen from the bees sucking on local flowers from the area in which you live, you get the local “neighborhood” pollen to help alleviate your allergies to the same pollen. Make sense?
I can’t say what’s exactly working, but I’m a LOT better! Still a bit of sniffling and sneezing, but not like it was. Finally, I got the right stuff.
Coffee To Go
Nick Usborne at Coffee Detective has found a new way to make your coffee when you’re walking out the door: The Barista Cup. No kidding, the darn thing makes your coffee start to finish in a specially designed cup. Just chuck everything–grounds, sugar, milk, etc., into the cup, then pour hot water into it, and off you go. At $25, they’d better be worth it!
I don’t have one myself, yet, but of course, because Nick says it “works as advertised,” I’m extremely interested in getting one. After all, Nick’s the one who originally taught me to make iced coffee. (Note: these aren’t available on Amazon, only on the company’s website.) And Nick considers himself a coffee expert, and writes about it as a side thing to his web copywriting business.
The Barista Cup company has an office in the UK and in Winter Springs, FL, so they’re multinational, and working on saving the planet, one cup at a time.
Princess Coffee Maker
Here’s a coffee maker for young girls who want to be like Mom and Dad:
Don’t you just WANT one?
It’s a toy, and it doesn’t actually make real coffee, but it does make the gurgling sounds of a certain type of coffee maker. I halfway considered buying it to annoy BF.
Winn-Dixie Listens
Speaking of coffee, our local Winn-Dixie finally has some new baskets with coffee holders on them:
FINALLY!!
Yes, more than two years after I asked, PLEASE, our little corner of the world got baskets with coffee holders. Just one, because after all, you only need one, right?
HEB baskets have two as well, but some of the smaller baskets at Winn-Dixie only have one. Even with BF, I’m the only one drinking coffee anyway.
Another view of the basket type
They still have the full-size baskets without them, and everyone uses those. These are smaller, kind of like the ones we saw back in the 70’s with a shallow basket area. So now when I visit Winn-Dixie, I can get my coffee at the nearby PJ’s first and head on in to grocery shop. Our store doesn’t have as many of these, and it seems like I’m the only one who knows what they’re for, so there’s always one available for me. Thanks, Winn-Dixie!
The Magic Tamales
You know how one day, you just want something? Over the holidays, it was tamales. And I didn’t take pictures.
Now, for those of you not of Hispanic or Texas descent, you might not know that tamales are a bit of work. So much so that many Hispanic families make the tamales only at Christmas time. Other times, they rely on buying them, or finding a good “tamale lady” or abuela (grandma) who makes them for sale all year long. Because, let’s face it, when done correctly, tamales are delicious.
In Robb Walsh’s The Tex Mex Cookbook, there is a picture of President Gerald Ford on the campaign trail in Texas eating a tamale. He was at The Alamo in 1976. Unfortunately, none of his aides (or any locals) told him that you take them out of the corn husks first. They’re steamed in the corn husks, which are like a really tough paper, and you take them out to eat them.
The most awesome Stephanie O’Dea sent out an email one day with her recipes for tamales in the CrockPot. With a name like O’Dea, she’s probably about as Hispanic as the Irishman from El Paso. Intrigued, I informed BF that we would be having tamales for Christmas dinner, (it was just us two) and that was it. Well, and whatever else we wanted.
Finding Masa Harina
I set out to find the ingredients that were staples in every grocery store I ever went into in Houston. After paying $6 in Whole Foods for a bag of masa harina that I discovered in the local WD for $3 or so, my district leader OR told me that Walmart has an entire section of Hispanic goods. Well, what do you know, they had everything, and I grabbed the corn husks before anyone else did.
I also had a nice conversation with two young men who were driving from Mandeville to Brownsville, TX. I told them next time they went into HEB, to think about me.
Obviously, I wasn’t about to use hydrogenated anything, but I did have an unopened jar of Epic Pork Fat in the pantry. It came with me from Houston when I went to the closing of the Webster Fresh Market. Fortunately, it’s readily available at Whole Foods. I think Rouse’s has it, too, and I have since bought a fresh jar that’s in the pantry.
Chicken Christmas Tamales
I had a few pieces of chicken that I roasted and cut up small, and followed Stephanie’s directions to the letter, otherwise. Well, I pulled out my stand mixer and mixed the masa until I was sick of hearing the motor run. Little bits were flying out of the mixer if I ran it too high (next time, maybe half?) Guess I need a pouring shield for it. Balls of masa never floated, and I finally gave up and used it as is.
I made the components in the days before Christmas, and BF sat down and helped me put them together. It didn’t take too long, and we only had about two dozen, but that was OK.
I forget what else I made with it, but BF and I were perfectly happy with what came out:
Just like Stephanie’s, the tamales steamed nicely in the Crockpot
Verdict: the tamales were good, but a bit bland, and Stephanie admits that. It was the first time I made them. We had some of the filling and masa left, which went directly into freezer bags and into the big freezer. I have permission to jazz them up if I ever make them again. Chorizo, maybe?
Christmas Chocolate Raspberry Dessert
Oh, wait, that’s right–we also enjoyed a delicious raspberry chocolate cheesecake from one of the Wheat Belly books for dessert:
Doesn’t it look wonderful?
I subbed out the stevia extract with erythritol, but next time I’m going to get some stevia extract and start using it. BF liked it–it’s quite rich–but it wasn’t quite sweet enough. Low carb, much dairy, no wheat/gluten/flour. I’m done with yeast-free for a while.
Tamales In Target
My regular Buddhist activities are at least an hour’s drive away. I commonly go to the Mandeville area, which is still on this side of Lake Ponchartrain, and 90 minutes from New Orleans. That’s OK, and I get to go to Whole Foods, Bed Bath & Beyond, or wherever else I want to go that we don’t have nearby. Additionally, if I shop right after the meeting, I’m not too tired like I am when I make it to Hammond. So I frequent the Target in Covington, since it’s on the way home, and there’s a Cost Plus World Market next door and a Starbucks in that Target.
I’m walking around with my list on my phone, and I pass by the frozen foods section. Normally I don’t pay any mind to what’s in there, unless I’m looking for frozen veg or fruit. But this particular evening, I happened to look to my right and saw this in the freezer case:
This little muslin bag holds some of the most delicious food available.
AAAHHHHHHH!!!!!
OMG!! THEY’RE MADE IN HOUSTON!!!
Not knowing what to expect, I bought a bag of the Beef Tamales. There are also pork, chicken and black bean available at Target.
How did I miss these all this time?
Text To BF
After examining these closely, I sent a text to BF telling him that dinner the next night was covered, and it was a surprise. He doesn’t like when I tell him that, but he’s patient and will try something once, so he says.
I brought them home and told him ALL about the tamales. He gave me the usual, “sure, Honey, I’ll try anything you make” comment with a pensive (read: slightly scared) look on his face.
For $6.99, you get a pack of one dozen perfectly rolled tamales packed in corn husks, which is traditional. They’re sealed in a square food-grade plastic package and then bagged in the little muslin bag. (I’m keeping those because I know they’ll be useful somewhere!) The instructions say to steam them in a steamer, preferably standing with the cut edges up. Well, I have this old pot with a strainer insert, and it works pretty well:
Just like this, and they cook perfectly
If we decide the night before that tomorrow is “tamale night,” then I’ll take them out of the freezer and leave them in the fridge for the next day where they thaw a bit. You can also cook them right out of the freezer.
The directions say it takes 20 minutes, but if I cook them from frozen, I’ll give it 25 minutes. They’re a bit tricky to remove from the pot, because now they’re soft, and the only thing holding them together is the corn husks. I personally don’t care if they come out imperfect, because I’m going to be loading them onto a plate for eating. But BF isn’t used to real tamales, so I try to make sure his look “perfect.”
Dinner. Done.
Verdict: absolutely delicious, the way a tamale should be.
I didn’t take many pictures because we were too busy stuffing our faces with them. Yes, we found a winner for me AND for BF.
They’re Around, Just Look
Since then, I’ve discovered that Rouse’s sells them for about $8.50 a pack, and another place sells them for $10 a pack. So when I know I’m going to Covington, and I have enough money, I buy a few packs for the freezer since they’re priced better at Target. However, I’m glad to know that I can get them in Hammond if I can’t get to Covington. Our big freezer has a stock of them now, and a tasty tamale dinner is just 20 minutes away.
The chicken, we found, was a bit too spicy for us, but the beef and pork are spicy enough without being overbearing. We haven’t tried the black bean type, because BF doesn’t want to. I eat six, he eats four and saves the other two for later. Or we eat four and split the other two later. Or he leaves the rest for me, because I bought them and I’m in love with them. They’re that good.
Texas Tamale Company
Look, when you live in Texas, tamales are everywhere, right? Just like kolaches, chips & salsa, and big bags of masa harina and corn husks. Hatch chiles in nearly anything. It’s like the furniture, Texas flags and the Texas star decor–it’s always there.
Move out of Texas, and you suddenly miss everything. Longtime readers know that I’ve missed everything Texas since the day I got here, and we *still* haven’t made a trip back to visit for a handful of reasons (mostly time and money, we always have one but not the other.) I still want to go, of course, and visit, (not to mention shop) but I can at least have real Texas tamales whenever I want them.
The Texas Tamale Company is on the west side of Houston, and has been in business for many years making “gourmet” tamales. Well, after 30 years, they’ve become quite the company. You can find these magic morsels nationwide. They even have Hatch Chile Tamales, although they’re not available here, yet. (That’s my next “ask for” project.) You can read their story here.
More Texas Tamales
HEB has its own brand of tamales with some interesting flavors, including Asiago cheese. I’ll try to get some of their interesting flavors whenever I get to shop there again.
Understand that I’d have no problem driving to the Clear Lake Blvd HEB and buying my regular groceries. Even if it’s a ten-hour round trip. Easier said than done, of course. BF would probably not like me to do that, either, but I can be tempted.
If you can’t find them locally, you can order them online. I haven’t tried ordering them yet, but I’m probably going to do that one of these days if I can’t get Rouse’s to carry the Hatch chile type.
Local Tamales
You know how if you think of a certain type of car, suddenly you see them anywhere? (Concentrate on a red Land Rover, or a blue Hyundai Sonata, and you’ll see what I mean.) Well, someone in Louisiana came up with the idea of. . .crawfish tamales:
Crawfish tamales? Heresy!
Personally, I think it’s wrong, but they could be pretty good. They’re also twice the cost of Texas Tamales (at Target), but we might try them one day. I know, shop local and all that. Subject of an upcoming blog post, honest.
Things have changed a bit now that we’ve discovered a little taste of Texas. When we decide break open a pack of these Lone Star State wonders for dinner, I walk around singing, “Ta-MA-LES!” to the tune of Dean Martin’s Volare. I haven’t re-written the words, I just sing that part of it.
So are you ready for some delicious Tex-Mex in your life in 20 minutes? Whichever tamales you choose, just remember to unwrap them from the corn husks first.
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.)
Sweet Potatoes With Tahini Butter (picture from Bon Appetit magazine’s website)
I had all the ingredients on hand (but we’re now nearly out of butter.) While it took a good bit of time, the results were very much worth it. It’s also true that you think the butter and tahini won’t mix with the liquids, but you have to keep at it. Once it started to smooth out, I just began whisking it with the fork until all the liquid was perfectly emulsified into the butter and tahini. Then I used a small spatula to smear it over the hot potatoes, just like putting soft cream cheese on a bagel. Then I sprinkled them with toasted sesame seeds. It’s SO good. I’ll be eating this all weekend.
What did BF think of it? Well. . .I’m kind of upset with him this evening (long story.) I didn’t cook dinner, we had plenty of leftovers. Ordinarily I would have pestered him to try the sweet potatoes, but that’s not what I did. This time, I let him know that they were “not made for you,” and that he wouldn’t like it. In other words, I don’t care if he didn’t like the looks of them. I know he wouldn’t like them because of the quarter-cup of lime juice in the tahini butter.
BF doesn’t like anything tart or acid, like limes, lemons, or any kind of vinegar, and I’ve found that out the hard way. I’ve made one or two things with a small amount of balsamic vinegar for him, but it’s not a strong taste, it blends into the background. He was warned that they weren’t suitable for his tastes. As far as I know, he didn’t touch anything. If he had, I’m sure I would have heard about it.
When I read the recipe, I was thinking about when I would make it, or half of it. This evening, I just decided to go for it, including toasting some sesame seeds. It’s an unusual taste, and the lime juice taste does stand out, but doesn’t overpower. If I ever make it again, I might try cutting down the lime juice to half. When I make hummus, I add half the amount of lemon or lime juice, because it’s too strong for me and ruins the taste.
As For Writing
I’m still working primarily with lawyers, but as I get better with SEO, that could change. I wrote this piece on blogging and the First Amendment not long after my last blog post in response to an inquiry about a couple of previous postings that, apparently, didn’t sit well with someone who happened to read about herself, but not by name or any personally identifiable information (PII.) Approximately three people knew her identity, including herself. Well, I’m protected by the First Amendment, thanks very much, and by the case of Obsidian vs. Cox, 2011, from the Ninth Circuit Court of Appeals.
The Ninth Circuit ruled that bloggers are, indeed, journalists, and are entitled to the same protective provisions as journalists who work for a news organization. One of my lawyer clients, who I’d mentioned this to, said that as long as you don’t post something untrue, you’re good. Well, I didn’t, and everything I publish is true to the best of my knowledge. But the research to find the case law led me to suggest the post to a different client, and the project manager assigned it. So, girlie, if you’re reading this, yes, I do know what I’m talking about, and I can have lawyers back me up on it. Irony alert: a simple phone call asking, “hey, can we talk about this?” would have yielded a completely different ending. But, whatever.
I’ll write what I want, thanks very much.
Until Next Time
I’ve got a number of projects working, in addition to making sure we have clean clothes, washed dishes and dinner, so blogging. . .I’m trying. And WordPress just changed the interface, so now it’s even more tedious to post and add pictures. GRRRRR. . .I’ll get there.
Try the sweet potatoes this weekend.
Enjoy!
