As I mentioned in my last post, Emilie Bailey, aka, The Texas Granola Girl, has a new cookbook. This time, it’s all about the simple keto.
Hello, again, Dear Readers:
Ready for more keto recipes? Emilie Bailey has you covered with her newest. I know, I only reviewed her first cookbook just two months ago, but. . .I get around to it. Now, she’s got another cookbook with delicious food for you to enjoy.
We’ve had rain almost daily since April, and everything is growing like wildfire. I’m back to paint-bucket gardening this year, and BF finally mowed over the overgrown parsley from last year’s garden spot. I’ve started more parsley in a bucket, so we should have more soon. Basil is doing well, and I hope to get a few peppers. We’ll see.
Let’s get started.
So after I published the last blog, the car-guy growing watermelons stopped by later in the evening. No, he was not notified of the roasted watermelon. Here’s a pic of the original three he gave us:
I first showed him the two books by Emilie Bailey because he, too, eats “keto, mostly.” Then, I asked him why the stickers on the watermelons. It took him 15 minutes to explain, but it’s because:
- The soil in both upper Tangipahoa and Washington Parishes is ideal for growing these melons
- The melons grown in this area are highly prized for that reason
- Older and native local residents are aware of the reputation of “Washington Parish watermelons” and will seek them out
- Melons grown in Texas and Lucedale, MS, are frequently what you get in our local grocery stores, rather than locally grown
- Some melons are shipped in from as far away as Florida
- Those out-of-state melons are usually grown on land that is used continuously for melons, requiring the addition of heavy chemicals to continue growing them in the same fields repeatedly
- These chemicals are in addition to the pesticides used in the out-of-state crops
- Even local produce vendors (“fruit stands,” as they’re called here) sell out-of-state melons and pass them off as “locally grown”
He went into great detail about why his melons are better, but I guess that’s to be expected. From his description, I don’t believe his have heavy chemicals in them. (I hope not, anyway.) Admittedly, they are tasty, and I’d highly recommend one if you find them. But if you’re in Texas, of course, you’d need to find one grown in the Rio Grande Valley, or maybe at Froberg Farms in Alvin.
Our little pantry needs a re-org, and it’s not the first time I’ve tidied it up. But a lack of additional shelving and no interest from BF means that I’m totally on my own here.
When I moved in, there was almost nothing in it. After emptying out all the boxes from my kitchen in Houston (thank you, Miss Alice and Neighbor E), the pantry was overflowing. And the beginning of the pandemic last year also saw BF doing some panic-buying, which is in boxes under the counter as well.
I was looking for an ingredient last week and had to pull out several things to get to whatever it was I needed. I removed this from the pantry, which wasn’t mine:
I always buy the stuff in the yellow box, and we have one that I purchased long after the move. So using my amateur detective skills, I decided to investigate further:
Yup, that’s the bottom of the can. BF says he has no idea where it came from, but I’m pretty sure I know. From his last marriage, that’s where. (The divorce was final in 2008.) I’ve found (and disposed of) his junk mail that was even older. Hopefully, we’ve gotten rid of all that stuff he tossed in a box and took with him. Obviously, this can went out in the trash.
So at some point, one of these days, I need to take everything out, check for the expired and bad stuff, and toss it. If I can talk him into it, some wonderful shelving will make its way into the pantry, and hopefully a coat or two of some nice paint. White is fine, but wouldn’t white shelves with a nice cheery color be even better? Because it’ll be harder to “lose” anything in the back like that.
This isn’t the first time I’ve come across older foodstuffs. I try not to have anything too old in the pantry, but it happens occasionally. The GER’s pantry also got a good cleaning when I moved into his house (almost 20 years ago now), and I tossed out a bag full of very outdated stuff that had just sat unused for many years.
The New Book: The Ultimate Simple Keto Cookbook
Author Emilie Bailey, aka, The Texas Granola Girl, spent part of her pandemic energies on writing two new cookbooks. The first of these books is being released tomorrow and is her second book of delicious recipes.
When I got the email from her list, I immediately signed up to review it. After all, it’s a free book! Well, it’s a good one, too, and I knew it would be. Emilie has been posting regularly on Instagram and sending out emails with new and delicious recipes.
Yes, there are three recipes with turnips. If you like them, the Classic Fauxtato Salad on page 61 is right up your alley. It’s made with everything you’d use for a regular potato salad, but with turnips. Let me know how it goes.
There are nine chapters, including an intro to keto, desserts (of course), and a chapter on keto staples, such as Easy Alfredo Sauce, Creamy Feta Dressing, Ranch Dressing, Quick Marinara Sauce, and Three-Minute Mayo, using avocado oil. There’s even a Basic Sandwich Bread on page 188.
We tried four recipes when I got this book, and they’re all two thumbs up. So let me tell you about the simple keto recipes I made.
One-Pan Chicken Parmesean, Page 122
We had one chicken breast in the freezer and only needed some mozzarella cheese. I gave BF his instructions and shopping list for this and the next recipe, made for dinner one night. Unfortunately, I didn’t take a full set of pictures, and none for the broccoli recipe. But I got a few.
First, preheat your oven to 400F. Slice two chicken breasts in half horizontally to make four cutlets, then pound them to a quarter-inch thick.
Mix up some parm cheese, Italian seasoning garlic, and a half-teaspoon of freshly ground pepper. Brush both sides of the chicken with some keto-friendly mayo, which you can make on page 178 or buy (read the labels of course.) Then drop the chicken in the seasoning mixture to coat, and fry in a large oven-safe skillet:
Cook about five minutes on each side and remove from the heat (I turned it off.) Pour some sugar-free marinara sauce over the chicken. I used Classico Tomato & Basil, but she has a recipe on page 183.
Spread it around:
Now sprinkle one an one-half cups of shredded mozzarella (or provolone) cheese over the top:
Into the oven for 10 to 15 minutes, until the cheese is melted and the chicken is completely cooked.
While that was going on, I did the broccoli at the same time.
Sheet Pan Broccoli, Page 80
The second part of this simple keto dinner has no pictures, but it was a perfect accompaniment to the chicken.
I used the countertop oven, which is preheated to 450 degrees. Chop the broccoli into florets, wash, and set aside. Line a baking sheet with parchment paper.
In a bowl, mix:
- 1.5 tablespoons avocado oil (I used olive because I had it)
- 2 cloves garlic, finely chopped
- 2.5 teaspoons sesame oil
- 1 tablespoon soy sauce or tamari (tamari is wheat-free, and so is La Choy soy sauce)
- 2 teaspoons sriracha
- 1.5 teaspoons granulated 1:1 sweetener (I’ll explain next section)
Mix this up, and then add the drained broccoli. Toss it around well, then drop it on the baking sheet. Roast for 15 to 18 minutes, until the broccoli is tender. Toss halfway through the cooking time. Serve hot.
This recipe calls for 2 heads of broccoli, but I halved the recipe for me and BF, as I did with the chicken. Oddly, though, it’s a good thing I forgot to halve the seasoning and other ingredients for the chicken because it needed all of it.
I did forget to sprinkle sesame seeds over the broccoli. Next time. Amazingly, he loved both and declared them “winners.” One more in our dinner rotation.
Classic Fudgy Brownies, Page 173
This was actually the first recipe I made. Does anyone want dessert? Once again, I had everything I needed to make these brownies, except butter. BF was instructed to get some on the way home from work because this recipe takes 1.5 sticks of butter. Oh, YEAH.
Now, one difference is that Emilie calls for 1:1 sweetener here and in the broccoli seasoning. What this means is that it’s a blend of sweeteners, frequently erythritol and monk fruit, to taste just like sugar. I wanted to try this one and had good success with it here:
This is the ingredient list:
This is what’s in it:
And if you’re diabetic–there you go!
These come together in a snap and bake up nicely.
With eight ingredients, you can have delicious keto brownies. I know, I know–you can buy a boxed mix too. Read the ingredients on that box, that’s all I’m saying.
So you’ll preheat the oven to 350F, and line the bottom of an 8×8 pan with a bit of parchment paper.
Chop up the butter and chocolate:
And melt together in the microwave, slowly and carefully, in 30-second intervals. Watch it so it doesn’t boil over or make a mess. What comes out is this:
Stir them together:
And set aside to cool for a bit.
Get Mixing–Wet Ingredients
So now you blend together the sweetener and chocolate mixture together, then the eggs, which must be room temp or it’ll make a big mess at this stage:
Now the eggs, one at a time.
Now add vanilla. If you’re lucky, you have some of this:
Blend it well:
Mix until the batter is smooth, and proceed to the next stage.
Into another bowl, mix up a cup of almond flour, a teaspoon of baking powder, and a quarter-teaspoon of kosher salt:
Now add into the wet ingredients. I prefer to do this a cup or so at a time so I don’t have it all over the kitchen.
Once it’s all incorporated, mix well, but don’t over-mix it.
Time to spread it into the pan. Now, remember that you have one and a half sticks of butter here, so greasing isn’t necessary. My guess is the parchment paper is there as an assistant to make sure they all come out.
Into the oven at 350F degrees for 20 to 25 minutes, “until the center is just set but still jiggles”:
This is what it looks like coming out of the oven:
You must let them cool for about 15 minutes on a rack, then refrigerate them for 35 minutes or longer before you cut them:
I would say maybe 45 minutes because they were still warm and crumbled apart when I removed one from the pan. One of BF’s car-guy friends, this one a millennial, happened to be visiting and tried one. His father is doing keto, so he knows what that is. BF tried one in the next day or two and said it was “good, but dry.” There’s a reason for that.
Remember that when you refrigerate them for a longer time, the butter in the brownies will harden up, so they’ll be a bit on the dry side. However, they will stick together quite nicely, and taste just as delicious.
Of course, I loved them. Can’t wait to make more!
Cheeseburger Casserole, Page 137
Ok, I know, I said I “don’t do casserole,” but this is too tasty to pass up. Ground beef, onions, cream, and cheddar cheese–what’s not to like? Even he couldn’t say no to this one. Last week, we made it. But I didn’t take as many pictures as I intended.
First, brown a pound of 80% lean ground beef on the stove with onion and garlic for ten minutes:
When it looks like this:
If there is any grease, drain it, then add the browned ground beef mixture to the bottom of a 9-inch pie pan or 9-inch square baking dish. Like the blackberry cobbler, I used 8-inch because that’s what I had.
Mix in a medium bowl 4 eggs, 5 tablespoons of tomato paste, a half-cup of heavy whipping cream, a half-teaspoon of kosher salt, and a quarter teaspoon of freshly ground pepper:
Add in a cup of shredded or grated cheddar cheese:
Now add to the pan:
Spread it over the top:
Add the remaining half-cup of cheddar cheese:
Make sure it’s covered:
Bake in the oven for 30 to 35 minutes, or until it’s set and looks like this:
This recipe makes four generous servings, and we had dinner one night and lunch the next day.
BF really enjoyed this one, and I’ll be making this more often, too.
After All That Cooking
Did I have a mess to clean up:
But the mighty dishwasher of the HeatCageKitchen took care of it:
And it was a good night.
Until Next Time
Many thanks to Emilie Bailey for the gifted book, which will not collect dust. The next recipe I want to try is Creamy Parmesean Pork Chops on 151. Maybe I’ll wait until we have a dinner guest to try it with either the broccoli or another side from the book.
I emailed her to thank her for the book, and to let her know what we made. She responded that her favorites are the Creamy Cabbage Alfredo on page 96, and the Osso Bucco on page 140. Cabbage? Oh, he’s not going to like that. Move that to the “Drag Week Menu.”
If you’re looking for some delicious and easy keto food, this is your book. And if you don’t eat keto but want some easy, delicious food that simple, this is also your book. Or if you want to impress friends and family while sticking to simple keto recipes, Emilie’s book has got you covered there, too.
The new book is available on Amazon and other book outlets (yes, that’s my affiliate link) tomorrow (July 13th) and is currently available as a Kindle book. I’ll be posting my review there shortly.
SPAM! This isn’t junk email. It’s all about that ubiquitous canned meat.
Hi, again, Dear Readers:
In my writing adventures, I learn about all kinds of neat things. Technology, law, current events (whether I want to or not) and I write about them for other people. They pay me for this, although I need to get faster at it so I’ll have more time to blog about stuff that matters.
I also have a thing for vintage cooking stuff–ads, recipes, etc. It’s not that I want to make things like a Jell-O mold that looks like an aquarium, mind you. I just enjoy putting them on Facebook to make people say, “EEEEEEWWWWW!!” (You wouldn’t believe what they used to put into a Jell-O mold and call a “salad!”) But, admittedly, there’s a strange enjoyment from seeing what used to pass for “gourmet.” You’ll see some of them in this post.
On the healthier side, there’s news to report, especially if you like tortillas and wraps. But today, I wanted to have a little fun.
You may be wondering why grocery stores have more “specialty health foods” than before. Things like Caulipower pizzas and other treats, gluten-free cakes, and brownies from baking stalwart Betty Crocker. There’s a good reason for it.
Multiple companies are trying to reinvent flour-based foods for a health-conscious consumer, and those with specific health concerns. And the way it starts is because frequently, it’s a necessity for one person.
In the case of Caulipower, it’s because founder Gail Becker had two sons who were suddenly diagnosed with Celiac disease. When she tried to make cauliflower pizza on her own, she wasn’t successful. So she sought to create the frozen cauliflower pizza for others who wanted it. Today the company sells a range of alternative processed foods around the country, including Walmart and Winn-Dixie. Forbes has an interesting article about Gail Becker and how she got started.
Now comes the company Egglife, which aims to re-invent flour-based tortillas. You can buy Mission Tortillas that are “low carb,” but they frequently come with. . .wait for it–wheat flour. So they’re not gluten-free. That’s no help!
Egglife’s products include six different types of wraps made from cage-free eggs. Like Caulipower, founder Peggy Johns had to cut carbs and sugar for health reasons. They’re found in the refrigerator section and have just launched in Walmart. If you want to get something in front of the majority of Americans, that’s where you put it. So I’ll be looking for them soon and trying them out here at the Casa de Rurale with a full report.
The Definition Of Spam
Do you eat SPAM? Do you know anyone who does? I do–BF eats it. But until I met BF, I’d never met anyone who eats the stuff. Except maybe during a temporary emergency. If you’re in a shelter and the hurricane is blowing down the trees around you, you’ll likely be hungry for anything, and “special dietary needs” can go right out the window. But I digress.
A couple of years ago, a client asked me to write about something called SAP. It’s a computer operating system that has both fans and detractors and elicits reactions from joy to despair. The reaction you get will depend on who you talk to about SAP.
I haven’t had the opportunity to learn SAP (stands for Systems, Accounting and Production), but if I had, I might still be living in the Houston area. Anyway. . . .
Deciding The Topic
While talking with this Manhattan-based client, I said, “It sounds like SAP is the Spam of IT.” He laughed and said, “that’s exactly what it is!” But they make their bread and butter with it (pardon the pun), so we didn’t want to be too critical. Here’s the article I wrote if you want to read it.
But then I started thinking about. . .SPAM. It’s always in the grocery, but yet, “nobody” eats it. Really? I decided to do a little research.
History And Origins
Spam was created by the Hormel Company in 1937. There are some differences of opinion on the naming convention, but it either stands for “spiced ham” or “something posing as meat.” I guess it’s all in who you talk to. The US forces during WWII called it “ham that failed the physical.” This was not a compliment, as anyone at the company at the time could tell you. Spam was included in military war rations because it has a shelf life of approximately 9,724 years. A soldier far from home could eat it anywhere, hot or cold, right out of his or her backpack.
It was one of those foods that “thrifty housewives” knew would stretch their food budget like a rubber band. And so, recipes like this showed up frequently in popular media of the period:
I did offer to make this vintage culinary delicacy for BF. He loves lima beans and Spam. Apparently, having them together like this isn’t as appealing.
Spam was also purchased by governments worldwide to add to their own military rations during WWII. Nikita Kruschev was once quoted as saying that if it weren’t for SPAM, they would have lost the war a lot faster.
Hormel, today, produces approximately 44,000 cans of this stuff per HOUR, every day. That’s not an exaggeration, that’s their own estimate. You know quality control keeps track of these things, right?
So who is actually eating SPAM? Besides BF, of course. One word: Asians. No kidding. SPAM is extremely popular in Asian American cuisine as well as Asian countries.
- In South Korea, Spam is a Luxury
- In The Phillippines, Spam has a similar status and is now a staple
- Hong Kong enjoys Spam most often for breakfast and lunch, and one company has created a vegan version only available there.
Spam became a symbol of American generosity after the war, and also kept people from starving in many of these countries. Agriculture took a long time to return to these smaller countries, so the easily transported cans of ready-to-eat protein helped them considerably. Today gift boxes of Spam varieties are a highly coveted holiday gift in Asia.
Another place it’s popular: Hawaii.
Not a joke–they even have even restaurants on the Islands dedicated to cooking and serving dishes made with Spam. Part of the love of Spam had to do with it being sent to the detention camps for Japanese descendants between 1941 and 1945. That’s why there are so many Japanese residents in Hawaii. It’s a sad part of US history for sure, but Spam love was one small good thing that emerged.
The company changed direction and began marketing the product to post-war American housewives who were now cooking for husbands and families in the 1950s.
But because so many GIs ate it during their time in the US military, Spam’s pre-war popularity didn’t return. Still, Spam remains a best-seller stateside and quickly went on to gain a foothold in the Asian marketplace.
If you’re old enough to remember the original Monty Python, you’ll remember the skit about the restaurant that served nothing but Spam recipes. The sketch also came out of Britain’s recovery after WWII and the part Spam played in it, much like Asia’s. However, British agriculture returned quickly as did the US’s. There are also a few US restaurants that serve it. Comedy predicts the future!
And yet, when Americans like me think of Spam, the first thought is, “EEEEEEWWWWW!!” Others, like BF, adore it. Go figure.
No–I’m not going to tell you I’ve eaten or cooked anything with Spam. That’s BF’s job, not mine. Usually, though, he goes for a “Spam sandwich.” I’ve also met people who will fry it up in a pan. I’m not one of them.
If the idea of cooking with SPAM appeals to you, their own website has a separate page of over 100 recipes available, such as:
- Sriracha Benedict
- Pasta Carbonara
- Panini (a grilled Italian-style sandwich)
- Poke’ Bowl (if you don’t know what that is, here’s a non-Spam primer)
- Musabi Crunchy Roll (similar to sushi)
Can you see me crafting these gourmet Spam recipes for BF? How about this one:
No, me either. I can hear him now: “Stay ALERT! Stay ALIVE.”
In the modern (food) world, one variety of anything is usually not enough. During a visit to our local Rouse’s, I saw some of them:
On the left, you’ll see a knockoff version. Our local Walmart also carries several types SPAM. The company actually makes 13 varieties, but I don’t know if all of them are available around the US, and in this part of Louisiana:
- Less Sodium
- With Real Hormel Bacon
- Oven-Roasted Turkey
- Hickory Smoke Flavor
- Hot & Spicy
- With Portuguese Sausage Seasoning
- With Tocino Seasoning (I have no idea what that is!)
- Two different sized packages with classic Spam
Somebody is eating Spam in this country, even if they won’t admit it. And yet, with all the variety presented, BF won’t eat anything but the original.
BF Loves Spam
Well, of course, he does! That’s why things like lentils, quinoa, Waffled Falafel, and Overnight Oats are so foreign to him. (Aunt Ruth is still laughing at my description of BF’s first taste of overnight oatmeal.)
BF grew up eating Spam, I didn’t, so that explains some of the disparity. But you won’t be seeing this around here anytime soon:
When I showed this ad to BF, he was quite interested in all three of these. He’s welcome to make them for himself. Thankfully this “cutesy” form of advertising has given way to more genuine styles, mostly, and with SEO (search engine optimization.)
All You Needed To Know
I hope you enjoyed today’s blog post; it’s been sitting in the draft folder for a while. If you really like the salty, cold canned meat, go for it! BF does, frequently. And now you know about the incredible variety of multicultural recipes that start with a simple can of Spam.
Of course, you can find plenty of recipes and information on the Spam website. There is also a gift shop for Spam merchandise and some cans. Some varieties of Spam are currently in short supply. But you can purchase Spam temporary tattoos, posters, magnets, postcards, T-shirts, Polo shirts, golf bags, and other quality merchandise that you didn’t know you needed. Want to learn more? Check out the company’s FAQ page.
At The Casa de Rurale
We actually have one or two cans in the kitchen somewhere. BF cracks open a can when he just doesn’t know what he wants for dinner. Sometimes it’s because he is in a place where food is being served that he doesn’t quite understand. He just takes his Spam sandwich and goes into a corner until it’s all over. Or, on rare occasions, I’m that mad at him that I let him feed himself, and he’ll find his way to a can.
One thing that worries me–if I go first, and I’m not there to make BF a healthy dinner, is he going to spend his days eating cereal for breakfast and Spam other times? Oh, well–if I go first, I guess it has to be up to him to eat healthily. I hope he’s learned a few things in the time I’ve been here.
Cauliflower rice is a tasty dish for low-carb and keto eaters. I recently found a dish that uses it for Taco Tuesday or anytime you want something with a delicious Tex-Mex flavor. Let’s get started.
Hello, again, Dear Readers:
Finally, I want to tell you about another fast dinner recipe that’s good anytime. IF you don’t have a fussy eater like BF.
R2D2 And Cauliflower Rice
In my big Instant Pot post, I mentioned the Etsy shop that makes wraps to turn your ordinary IP into something else. In our case, mine became R2D2, because BF is such a Star Wars fan. It just made sense. And, let’s face it, it’s funny. However, I neglected to post pictures of what mine looks like dressed up as a droid:
I just happened to look on Etsy and found it. Becky has a wide range of them.
I haven’t tried any cauliflower rice recipes in the IP yet, but Corrie Cooks has a recipe for IP Spicy Cauliflower Rice. I’ll try that soon, even if just to use the machine for something that night.
Oh, and that little spot to the left of the IP? That’s a little burn mark. I’ll take care of it soon. My many-year-old coffee grinder blew last night.
I plugged it into the wall socket and heard a loud POP and a bright flash of light. Scared the bejeezus out of me. BF was in the living room and saw the flash. I showed it to him, and he said, “well, you got your money’s worth out of it.” We looked at the underside and saw that the copper wires were exposed, and I suppose touched when I plugged it in. Into the trash can it went.
If I remember correctly, I bought it while I was working at Boeing so that had to be prior to 2012. So it’s time for another one.
Cauliflower: The “New” Vegetable
So, again, I read many blogs, both on social media and in email. One that I discovered a few years ago and only recently rediscovered was Carolyn Ketchum of All Day I Dream About Food. Her blogs are all about low-carb, keto, and gluten-free foods.
This delicious one-skillet dish popped up on Facebook or Instagram one day, with a graphic that said it was “keto.” Seeing as we were getting onto Taco Tuesday, I thought we could do this instead. So, without telling BF what I was doing, I set out to make it for us.
What Is Cauliflower Rice?
Now, cauliflower rice is this new thing that keto and low-carb folks do to eat something that looks like rice, and when properly cooked, acts like it. However, it’s infinitely lower in carbohydrates and takes on the flavors that you add to it. Suddenly, cauliflower is “having a moment,” and it’s the “newest” vegetable on the foodie scene.
I’ve found these recipes in a search on The Pioneer Woman’s website:
- Another version of Cauliflower Rice
- Similar to mashed potatoes, Cauliflower Mash
- Cauliflower Pizza Crust
- Mac & Cheese with cauliflower instead of pasta
- Brownies of Cauliflower? No kidding, haven’t tried it myself)
- Air-fried Buffalo Cauliflower bites
Of course, you could search for recipes anywhere, like Pinterest, or any blog you like. Flip a coin in any direction, you’ll likely land on a recipe for it that’s different than mine and everyone else’s.
You can buy all sorts of cauliflower-based things now, including my favorite, Caulipower Pizza. The company has added a range of new and healthier foods, including riced cauliflower, sweet potato toasts, tortillas, chicken tenders, and pastas.
Basic Cauliflower Rice
I’ve made the cauli-rice a few times, and honestly, I could eat it every day the way people around here eat white rice. If you have a food processor, you wash and cut a whole cauliflower head into florets, and grind it up until it looks like grains of rice. From here you can do a number of things with it, like the recipe I’ll describe shortly. Or, if you don’t want to mess with it, you can buy it already ground into bits:
I can’t believe we can buy this here. I’m very glad our local Winn-Dixie carries it. I haven’t looked for it in either Walmart or Rouse’s yet. What you get is perfectly chopped cauliflower:
It’s still raw cauliflower, of course, but it cooks quickly.
To make cauli-rice as a side dish for nearly anything, it’s really simple:
Heat your pan on medium-high, then add in the oil and butter:
When it’s melted completely, add in the cauliflower rice:
Stir it around and add in some salt and pepper:
As always, use a light touch on salt. You can always add more if it’s not salty enough. Keep stirring for five to seven minutes:
Cook it until the cauliflower is just softened:
And enjoy it with all manner of keto or low-carb dishes, or pretty much anything you like–even if it’s not keto. I served this with the Instant Pot pot roast I blogged about last week.
Cooking it like this takes out the “chalky” taste that BF doesn’t like–as well as Ina Garten, The Barefoot Contessa, no kidding.
Low-Carb Mexican Cauliflower Rice In A Skillet
This dish was almost as easy as making regular cauliflower rice.
So I got all the ingredients together and got started. This is one of those times I wish I hadn’t told BF what was in it until later. He doesn’t appreciate it when I buy grass-fed beef or anything organic.
I did just a little prep work to make the cooking process easier, as I always try to do:
Since it’s Taco Tuesday, there is the appropriate cheese:
Start browning your ground beef:
Drop in the chopped onion and bell pepper:
Now cook for a few minutes until they soften and the meat is no longer pink.
Add in the taco seasoning:
If you like the packet stuff, go for it. You can also use any kind of taco seasoning you like, or mix one up.
Now add your chopped tomatoes:
And the cauliflower rice:
Stir a little, then add the half-cup of chicken broth:
Now reduce the heat to medium-low, and let it cook until the cauli-rice is done. This should take about eight minutes if it’s raw, and ten minutes if it’s frozen, according to Carolyn.
Now take that cheese and sprinkle it on:
You should have enough to cover the top:
Now put a lid on it until the cheese melts:
And dinner is served!
You can serve it with your favorite toppings like avocado and sour cream. If you have others not eating keto, tortillas, tortilla chips, or other non-keto things will be great too. Or, you can have it just like this.
Not the neatest picture ever, but it was delish. I don’t care what BF says.
New rule of thumb: do NOT tell BF what’s in it until he tries it!
New Taco Tuesday Options!
Sure, tacos are delicious, but you don’t have to eat them every single week. It’s always nice to have another recipe that has the Tex-Mex flavors as another dinner option.
Since you’ll make it in one pan, dinner will be ready in about thirty minutes, so it’s great for a weeknight or a fast dinner on a weekend. And it’s healthy, too.
Shishito peppers really are a thing, and I’m not swearing. They’re delicious, and generally not hot.
Find me on Bloglovin’
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:
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.
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:
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:
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.
Cheesecake–the word conjures up images and tastes of sweet and creamy, and with good reason.
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.
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.
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.
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.
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.
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.
There is never a bad time to have a delicious cheesecake, especially if it’s a healthier version:
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.)
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:
I dump the whole thing into a pinch bowl:
And then get on with the crust, starting with the half-stick of melted butter:
I pour it into the food processor first:
Then add two cups of almond flour:
A small bit of salt:
Then add the two tablespoons of sweetener:
Now blend it up:
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.
Once it’s well blended, add it to your ungreased, unlined springform pan.
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.
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.
When you’re done, it’s nice and neat.
Bake it at 350F for about 8 minutes:
When it’s done, you’ll have a lovely crust.
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:
Add your ingredients to the bowl, starting with your room-temp cream cheese:
Add in your previously ground sweetener, one-third cup:
Then the cream:
Then the lemon juice and vanilla:
Now start mixing:
You’ll know when it’s ready:
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:
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.
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:
Use a spatula or other tool to smooth out the top:
Back into the freezer:
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:
But generally, it pops right out:
The Faster Cheesecake
This is what you end up with:
Because I consume this cheesecake a sliver at a time, I cut it in quarters first:
And then with a smaller knife, I cut a slice out:
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 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.