Happy Friday, Dear Readers!
My sincerest apologies for the lateness in posts. I’ve been busy on the copywriting side, so writing here has been postponed. But I’ve got some things to tell you about, including the return of Texas’ favorite ice cream. I’ve got a new cookbook, which I’ll tell you about in a future post, as well as a new piece of kitchen equipment.
I’ve finally decided to start watching the Harry Potter films. I’ve read all the books more than once–the most addictive books ever–but I’ve never seen the movies. I ordered them from the library, and shortly I’ll be watching “Year 6” (Harry Potter And The Half-Blood Prince.) After that, the two halves of Harry Potter And the Deathly Hallows should arrive, hopefully next week. I tried watching Mad Men. UGH. Five episodes of season 1 was all I could stomach. Like a lot of folks, I’m waiting for Downton Abbey’‘s final season to start. We are all distressed by this, of course, and hope Mr. & Mrs. Bates catch a break and the wedding of Mr. Carson and Mrs. Hughes goes off without a hitch. (I think Lady Mary gets married, because in the trailer, I thought I saw a wedding ring on her left hand.) After so much Harry Potter at once, I’m now wondering where I can use the incantations “Stupefy!” and “Expecto Patronus!” in daily life.
Have you noticed the plethora of pumpkin-flavored everything yet? Starbucks has brought back their (in)famous Pumpkin Spice Latte (PSL), now with real pumpkin! Honest, I’ve never had one. Maybe when I win the lottery. However, after discovering a meme creator for my phone, I made another one of these, that we see every year:
Neither the Pumpkin nor the Chocolate Cherry come in decaf. Darnit. I didn’t check Pecan Pie, because HEB has a Texas Pecan flavor in decaf.
And because I couldn’t resist poking fun at the GER again, this one went on Facebook:
That actually IS the GER’s profile picture in my iPhone. Because I know he wouldn’t let me take one of him. If I did, he would break the phone. So the piggy pic from Fresh Market has to do. Yes, he knows. In fact, it was his birthday this week–he wasn’t interested in a cake, either. Oh, well.
So let me give you an update on the HeatCageKitchen garden.
As I mentioned last time, the recently planted organic spring onions have taken off:
I’m not kidding when I tell you they’re easy to grow–just cut the white rooted part and stick it in water, or better, dirt. They’ll keep growing a while, until of course, you attempt to transplant them. Hopefully this container will last at least as long as the last one did, and I don’t have to buy more for five years.
More rain off and on, so no weeding yet. But soon.
Both plants had lots of leaves, although the slugs have had a munchfest on the bottom leaves and on the little sprouts which are slowly getting bigger. I hope they get bigger before Christmas. . .MAN this is the longest I’ve seen seedlings grow past the first two leaves. Never fear. . .I also had plenty of parsley, and you know what that means!
I measured everything and discovered I had enough for TWO batches of pesto! Some of it is parsley, but I don’t mind. Longtime readers know of my affinity for pesto, and for Pea and Pesto Soup. Hopefully the two big plants will grow back, and the seedlings will be nice and big so I can make even more for the winter. This, of course, means a trip to Bed, Bath, and Beyond, for more of those little containers, but who cares? It’s PESTO!! (Can you tell I never had it growing up in New Orleans?)
In addition to the citrus trees doing whatever (the Meyer lemons are still the same, no change), the tomato plants are. . .well, I don’t know what’s going on with them. Let me fill you in:
- The Sungold plant has given me some tiny tomatoes for seeds, and flowers indicating more to come
- The Chocolate Cherry and Cherokee Purple have done nothing since the initial harvest of a few
- I’ve trimmed the dead stuff off all the tomato plants, two of which exceed six feet
- The Chocolate Cherry and Cherokee Purple have new growth from the bottom of the plants
- The Tumbling TomTomato has given me four more full-sized yellow orbs
- The Tiny Tom (red) has given me these alien-looking things that I hope contain seeds I can save for next year:
The first ones I got were nice, round tomatoes. What do you call this nonsense? Seriously, have you ever seen anything so WEIRD? Take a closer look after I picked them and brought them in:
I’ve gotten three or four like that, the size of the top digit of my pinky finger, and the ones that are coming behind it are round (you can see it bottom right, under the leaves.) What the heck do you call that?
In all seriousness, the very dry, hot summer has taken a toll on all the plants, and even though they were watered regularly, I’m guessing that wasn’t enough. Remember, my beautiful red bell pepper scorched, and I had to toss it. Can’t even put that in the compost bin (which I plan to re-start soon.) However, there are more on their way. I hope:
Already got one being worked:
Oh, and I think my sage plant is toast. Just shriveling up on me. Oh, well, I can find another one, I’m sure.
On the other hand, the Anaheim/Hatch chile peppers are coming back like gangbusters:
The thing about these is that they are the same color as the leaves, so I actually have to go out and poke around and feel through the leaves, otherwise I’ll miss one. It’ll stay too long and get red-hot. Not something I want in my breakfast casserole. There are little flowers all over this plant–I’ve never had that happen before with an Anaheim. If this keeps up, I might not have to buy the cans for a while.
Now we switch gears for something important.
If you’re in Texas, you know we’re celebrating the return of Blue Bell Ice Cream. Not everyone is celebrating, however–it’s in limited distribution and not all the flavors are available. lt’s only available in Houston and parts of Alabama, and only four flavors: Homemade Vanilla, Dutch Chocolate, Butter Pecan, Cookies and Cream, and The Great Divide (half chocolate, half vanilla.) My favorites, Sugar Free Vanilla and MOO-llennium Crunch, are not currently available, but remember, they’re coming back from a complete suspension of operations. You can find out more with this locator can show you where it’s available now.
Neighbor K gifted me a pint last week, since I wasn’t feeling well all week:
She wasn’t sure if I’d prefer chocolate or vanilla–chocolate would be my first choice, but since it was a gift, I was not going to be picky, and said “thank you.” It was wonderful!
I did get more a couple of days later:
I posted these pictures on Facebook, to the consternation of many folks, one of whom attempted to get some in Lumberton, TX, and was told, “go to Houston.” He was rather unhappy about that.
Another individual posted a rather bad picture of someone (possibly himself) with a half-gallon on the table, lid off, a belt around his upper arm,and a cigarette lighter under a tablespoon of ice cream. Yes, I agree, bad taste, although you do get a fair amount of dark humor on Facebook. But that’s how deprived we’ve been.
When I went back for another pint a couple of nights ago–eaten in three parts over 3 days–I intended to get more chocolate. While standing in line, I happened to look down and saw that one of the ingredients was. . .WHEAT!!
Flour? In ice cream? OK, I’ll give on the Cookies & Cream–you expect that. But plain old chocolate? Oh, NO!!!
Today I called Blue Bell to ask about that very thing. Cheryl Ignasiak in Customer Relations asked around her office, and was told that flour is not actually added to Dutch Chocolate ice cream. But because the possibility of cross-contamination exists with the Dutch Chocolate, they have to list it on the label as an “ingredient.” Cheryl was very nice, and of course, I wasn’t out to do a “hit piece” on Blue Bell (I leave that for people in areas where they’ve never had it), I just wanted to know the score on this for folks who read this blog that do have problems with wheat, so they can know if they’re exposed.
Cheryl did tell me that Homemade Vanilla and my other favorite, MOO-llennium Crunch, are both gluten free. So that was good news. (But better news would be that they MAKE MOO-llennium Crunch again.)
Again, Blue Bell is not at full production yet, and they are working towards that goal. Eventually, everyone will be able to get some, and all the flavors will be available again. Cheryl was nice enough to email me a list of their products that are suitable for folks avoiding gluten, and you can read the PDF file here:
That’s quite a few flavors for folks with gluten issues. Good news, indeed.
I know, I know. . .the Great Ice Cream Lysteria Hysteria of 2015 is almost over. (Blue Bell wasn’t the only brand that was hit.) I did try to get by with other, lesser brands of ice cream. Admittedly, HEB’s Creamy Creation is not bad, but I didn’t think about it. I did make ice cream a couple of times, and on one occasion bought Target’s Market Pantry ice cream. Know what? I discovered that not only is a lot of air whipped in, making the container feel half-empty, one I almost got had. . .wheat flour. I put that stuff back and got something else. Blue Bell, when frozen, doesn’t feel “squishy.” It gets HARD, like ice cream should be.
If you are in the areas that get Blue Bell, rejoice and go buy some. If you are not, you have two choices: drive to an area that has some, bring your ice chest, and get some. Then, be patient–the house-elves are working as fast as they can to get everything up and running for full production.
Oh, wait–Blue Bell has employees, not house-elves, don’t they?
Nevermind–I’m going watch that Harry Potter movie before bed.
Hello, Dear Readers:
Well, I’m back for a bit. The copywriting training went well, and I’ve been quite busy working on my marketing materials–and getting a little brain freeze occasionally. No, Blue Bell ice cream is completely unavailable, and I don’t want any other kind. Soon the “great ice cream listeria hysteria” will be over and Blue Bell will be in stores again. No, it’s been the writing and constructing of things I’ve needed for a long time. I have a better understanding of it, but it’s a bit slow going. There will be an email to the coach/instructor soon, if for no other reason than clarification of a few things.
One idea borrowed from my copywriting website is a page for my writing samples. I realized one night that I could start a recipe section on this website, and I have. At the top of the page, you’ll see a link to recipes, (you can click on the link too) where my favorites old and new will be available as PDF files. I even created a logo that I think I’m going to use on the recipes and maybe elsewhere on the site. I’m not a designer, so that’s a “C priority” right now. But there are currently four recipes there, one from this post, and more will be added as I can.
While the rest of the country says “spring,” the 80-degree days are here, so we’re pretty much back into running our air conditioners 24/7 except for the recent spate of cool fronts that have come through. I’ve been wearing shorts for some time now, and even with the breezes we get, it’s still warm. Neighbor K’s adorable Daft Pug isn’t interested in the long walks anymore, but he’s good about. . .well, going outside for a sunshine break.
The HeatCageKitchen garden is roaring along–I’m getting tomatoes! I now have only three Meyer lemons growing, after one dropped off during the rainstorm this morning. . Mint, pesto, onions, parsley, cilantro–they’re all getting bigger, and so is the Anaheim chili pepper plant. Oh, and I’ve re-done the ‘re-grow your lettuce” experiment; it’s working this time, but I should plant one or two more lettuce cuttings. More on the garden soon.
Neighbor J upstairs has gotten into the habit of giving me the Sunday paper when he’s done with it, mostly for the coupons. He keeps the sports section, so naturally, I’m not complaining. He’s also the neighbor who has generously given me some venison and some raw honey on occasion. I need to bake him some muffins or a cake soon, as well as a couple that live in a different building. They generously planted some free landscape things in front of our little enclave; someone else dug up the free plants. Neighbor K and I keep saying we’d get around to it, but this sudden gift happened on Good Friday.
Remember: gifts do not always come wrapped up at Christmas. Ask anyone who’s received something handmade from me, like The E Man and friend of the blog KJ, both in New Orleans, who each received a package of handmade items recently; KJ didn’t know it was coming.
Speaking of The E Man, I recently helped him find Trader Joe’s in Baton Rouge. He happened to call me a couple of weeks ago and mentioned that he was in Baton Rouge, and I said, “Are you going to Trader Joe’s?” No, but he wanted to, so I employed a strategy I’ve used before: faith, hope, and Google Maps. He took a casual ride up Perkins road, saw lots of newly constructed housing and was amazed. It only took about 15 minutes or so, and he had to take another call. When I called back he was in the store and found the coffee samples. I may have created a monster.
Now, speaking of warmer weather, if you’re one of those people who has a taste for iced coffee, take heart. Nick Usborne at Coffee Detective has you covered. Nick just posted a tutorial on making iced coffee at home–and it couldn’t be simpler! I’ve been making it one cup at a time, and when I put almond milk in it, well, the milk curdles. No more. I first started drinking iced coffee when it was just hot in the Boeing building, and I poured my fresh coffee in a glass of ice and have loved it ever since. Check out Nick’s tutorial and start making your own. I did, using some decaf Community coffee last night.
I just used the big French Press. Twice. Made it a little stronger than I should have; but since this was the first time, I’ll be able to do better next time.
If you have the room, and I don’t, you can also make coffee as you normally would and make coffee ice cubes so your drink isn’t diluted. Maybe in the country house.
Anyway, into the pitcher it goes for whenever I want some.
If you go to a coffee shop, you will pay good money for iced coffee. Since Starbucks uses some kind of sugar-heavy mix, when I ask for a decaf iced coffee, they make it fresh for me. I don’t do that often, honest.
Now, I’ve written before about the wonders of the Crock Pot. Do you have one? Do you use it? Seriously, do you? Well, you should. If you don’t, go get one. But before you do, let me tell you what you can find. Well, let me tell you how I found out about all this.
I first started using one when I lived with the GER. When we weren’t getting along and I was planning to move, I stopped at Big Lots one day after a Buddhist meeting (I didn’t want to go home, basically) and found that they had white Crock Pots for $19.99 each. (This was 2004.) I bought a big round 6-quart and a smaller, oval 4-quart. I used both of them regularly, but slacked off a bit in recent years (I’ve been busy.)
One of the biggest draws is that the 110v Crock Pot doesn’t heat up the entire kitchen like your 220v stove will. Put food in it in the morning, and it’s ready to eat when you get home, no extra cooking, baking, or anything. So. . .with summer on its way, dust yours off, read the instruction manual and get started.
Continuing The Karma of Spare Parts, (oh, you have no idea) I haven’t used either of my Crock Pots in a while because a) the 6-quart needed a new knob to replace the melted and cracked one that didn’t work well, and the 4-quart oval needed a new lid after the old one lost the handle. I just got sick of waiting. Finally. . .I got on Crock Pot’s website and ordered them, darnit!
They arrived Easter Saturday, and I was SO happy. . .I had a piece of pork ribs I was going to drown in BBQ sauce, and I was going to make a breakfast, too, all on Easter Sunday. I figured the ribs would fit in the 4-quart one. Nope–change gears. Pulling the 6-quart out of the cabinet and transferring the meat, I moved the 4 quart to the other side of the kitchen. The plug caught in my apron somehow, I felt the pull when I moved, and before I could stop it, the next thing I heard was. . . .CRASH.
The 4-quart oval stoneware piece was in pieces, although the brand new lid and heating unit were fine. Oh, this was a big problem. I had to go out anyway, and one place I did go was Wal-Mart to, ah, “rent” another Crock Pot until I could get a new stoneware insert for the 4-quart. (Returned it a week later.) Meantime, I had a schedule and I had to get on with it. The day was saved, and the next day, I was cruising through a cookbook and found a chocolate custard recipe to make.
The next day I called Crock Pot and asked if they might have any white ones, but no, all they have now is black. That’s OK. I also needed to make sure I had the right one, and I did. The new stoneware arrived a few days later, and all was back to normal, more or less.
The Crock Pot started out as a bean cooker back in the 1970’s, and I’ve actually used it for garbanzo beans recently; that’s the subject of an upcoming post. But it didn’t take long for people to figure out that inexpensive cuts of meat cook up really nice and tender in it. Whole meals can be made in them, if you like (and if you have a small family.)
I clicked around Crock Pot’s official site, and I found a number of interesting things, including recipes, travel gear for Crock Pots, and something I wish I had when I was working–a Crock Pot for lunch! It’s small enough to tote around and carries just enough for lunch. You just plug it in at your desk and your lunch is nice and hot whenever you get to it. No waiting for a microwave that may not be sanitary, or leaving your lunch in the community fridge where someone might mistake it for theirs (or worse, mess with it.) Awesome, and I wish I’d known about these a long time ago.
Now, the technology side comes out when I see the WeMo web-enabled Crock Pot. If you’ve never heard the term “The Internet of Things,” well, it means stuff that we use every day that is (or will be) *Internet-connected. While the smartphone is an obvious example, this is a definite contender. You download a free app for your smartphone, and you can turn the temp up or down, or turn the thing off by way of your phone. Great idea for people on the go, but it begs one question:
Do you really want your dinner hooked up to your WiFi?
Look, I’m kind of tech-savvy, especially after being in IT for 8 years. I’m so glad I have an iPhone (even if it is a 4.) The iPhone does, shall we say, butter many parsnips, and it’s a great help in a lot of ways. But connect your Crock Pot? Is that really necessary? One of the benefits of slow cooking is that if you’re a little late, it won’t burn. This, of course, is your choice, but even as a writer who does marketing, I just think it’s techie for the sake of being techie.
Up to you, of course.
There is also a blog, a spot for replacement parts, customer support (US based) and a page where you can order food just for your Crock Pot all ready to drop in. Call me whatever you like, but is it that difficult to cut up some stuff and throw it in? I’ve seen them once or twice in stores, but you can order them online. Up to you.
My first, and favorite book for slow cooking is The Everyday Low Carb Slow Cooker Cookbook, which I bought when it was new. (The GER wasn’t sure what to make of that, but that’s OK–I still confuse him to this day.) Another one I have but only recently rediscovered is Dana Carpender’s 200 Low Carb Slow Cooker Recipes from 2005. That’s where the next recipe comes from. (I also have her book 15-Minute Low Carb Recipes, which I also need to go back and look at sometime.)
If you’ve never used a slow cooker before, or you need a refresher, let me tell you the basic rules:
- You put the food in
- You put the lid on
- You plug it in
- Turn it on
- Leave it alone
Got it? One other thing–make sure that when you put the lid on, it is covered and there are no “escape holes” for heat to leak out. You could come home to dry, tough food you weren’t expecting. I’ve done it, that’s why I say that.
When you go to clean the stoneware, make sure it’s cooled, or you use hot water to wash/soak it with–or you’ll be getting on the Crock Pot website and ordering a replacement.
Last night I went on Pinterest and typed in “Crock Pot Hacks.” I actually started another board to save them. One tip that I found was to line the crock with foil makes it easier to clean and helps everything cook evenly. However, I found a list of tips here that you might find interesting. One pin involved wrapping potatoes–sweet or russet–in foil and baking them in the slow cooker, but dry. Another one involved some wire and stuff, turning it into a sous-vide machine. I’m not posting it here because I do NOT want any of my readers getting shocked because it looked easy to do. (I’m thinking about you, GER, ’cause I know you’ll try it.) But if you’re interested in finding new recipes, or other stuff you can do with a Crock Pot, check out Pinterest for more. Just start searching–you never know what you’ll find, and it’s not like Facebook at all.
Last night on Facebook I saw a short video titled “Shredding chicken like a boss!” It was a video of someone with a hand mixer shredding chicken that was obviously cooked in the Crock Pot–it was still hot. (Looked like chicken breasts, in a big Crock Pot.) The cook used the hand mixer on low speed, and the chicken was shredded in no time! It may be on YouTube as well.
Now–dessert time. How about some chocolate custard made in the Crock Pot? (That’s one of the recipes on the new page.) It takes just a few ingredients and couldn’t be simpler.
First, heat up some almond milk and chocolate:
When it looks like that, whisk in your sweetener (I used 3/4 cup of SomerSweet, but the recipe calls for 2/3 cup Splenda, which you know I won’t use.)
The original recipe called for some kind of low-carb milk called Carb Countdown. I’ve never seen it, but the same amount of almond milk worked just fine. I don’t know if coconut, rice or other alternative milks will work, but if you want to try it, go for it. I just can’t guarantee anything.
Next, grease or spray a 6-cup glass casserole dish, and pour the cream in:
Then add the chocolate mixture, then the eggs individually:
Carefully put the casserole dish into the slow cooker, pour water around it, up to 1″ of the top rim. DO NOT get water into the custard, please.
Cover the slow cooker and cook it on low for 4 hours.
What you get later looks like this, but it’s not ready to eat yet.
You take the lid off and let it cool. When it’s not burning hot anymore, carefully remove it from the crock, cover it, and when it’s cool enough to refrigerate, well, do so. Once it’s nice and cool, this is what you slice and serve:
It’s rich, fudgy and substantial. Made in advance, it’s a nice option for a dinner party, or for a single woman to enjoy all week by herself. Hey–it’s my kitchen, I’ll enjoy a sugar-free, low-carb chocolate thing anytime I want.
Incidentally, the second time I made this, I topped a slice with some bought-on-sale raspberries and a light dusting of SomerSweet. Yum.
A printable PDF copy of this recipe is available on the new recipe page, so you can try it today if you like.
With summer pretty much here in the south, and coming everywhere else, a Crock Pot is going to be a good thing to have around. There are so many models available in various price ranges that it’s a good investment for cooks everywhere.
There are hundreds of books on slow cooking; I just listed two that I have. But with all the cooking websites available, it’s easy to find and keep recipes you like and either stash them in your DropBox, save them to your hard drive or print them and save them in a notebook. I found two e-books last night on Pinterest–one Paleo and one gluten-free that I’ll be reviewing soon.
College students in dorms also might want to think about Crock Pots, too–and learn to use it before they go to school in the fall. Might that be a good gift idea for a graduating senior? Just a thought.
And really–now that the long, cold winter is done, you want to get outside again, right? Let dinner cook itself. It’s easy to do, and couldn’t be simpler. Follow simple directions and you’ll have some tasty food waiting for you on your schedule. (You almost can’t burn it–that should make the “I can’t cook” crowd happy!)
Have you got a favorite thing you use the Crock Pot for? Post it in the comments (nice, please), so we can all try it! (If I do, I’ll post a review later.)
Whatever you cook in it, get that slow cooker out and start using it again. After a few times, you’ll be glad you did.
Well, yesterday was cooking day, and boy did I ever. I started out with a trip to my local Kroger stores. I say “stores” because I couldn’t get everything at the first Kroger, so I had to drop by the second. Next time I may go all the way to Friendswood and visit the one by LK’s place. Oh, wait, is she in League City? I forget. it’s over there on Bay Area and 518, or 528. . .I get those two mixed up. Anyway. . .I did get online and open up my online Kroger account and add some “digital coupons” onto my Kroger card. I also had some paper coupons that arrived in the mail on Friday. I saved a total of $45.45, which made me feel kinda stoked. Nevermind how much I actually spent, but I stocked up on some things and even tried something new.
It was great to watch that $90 tab go down to $63 in a heartbeat when my Kroger card was scanned. But I don’t do that every day.
I roasted a big ol’ pork loin roast, so that was easy. I made some barbecue sauce, because one thing I picked up on sale were some cross-cut shanks. Those went into the slow cooker this morning–delicious! Also made some more of the low-carb fruit muffins I made a couple of weeks ago.
First, you mix the cocoa powder and olive oil:
Then you whisk up the dry ingredients:
Then beat the eggs until nice and frothy:
And then add this wonderful elixir:
And a little of this, too:
Add the chocolate mixture into the egg mixture first:
Mix in the dry stuff and stir it all up:
And then bake them at 375F for 25 to 30 minutes.
Here’s a tip: let them COOL. Overnight, if necessary. Why? Well. . .the GER came by last night, and I gave him the only one that came out perfectly. The rest, well. . .all I’m saying is let them cool completely. And maybe use paper muffin liners, too:
They sorta didn’t come out of the pan exactly right. . .don’t judge me. Or maybe I didn’t grease the muffin tins enough. Or maybe I need new muffin tins. . . .
I just talked to the GER and he’s not tried his muffins yet. I gave him one chocolate muffin and two of the blueberry muffins. When I mentioned that I was making some gluten-free muffins, he said, “oh, no! You nearly killed me the last time with that dinner!” Like the long-ago dinner with my brother and his family in 1997, I will likely not live that one down. Ever.
I didn’t feel like messing with the Nutella frosting, even though I could have whipped up some Homemade Nutella to make it.
Verdict: Delicious!! With hazelnut flour/meal more available in grocery and health food stores, it wouldn’t be difficult to whip these up anytime you wanted. If you’ve got a gluten-sensitive honey, get started on them Friday afternoon/evening so they’re cool on Saturday, which is Valentine’s Day. If you’re making frosting, I would do it ahead of time, too.
Note that Brenda’s original recipe calls for sugar. But because I’m a fiend for the alternative sweeteners and eschewing sugar, I used SomerSweet, which is primarily erythrytol. If you have something called Sweet N’ Natural, or another erythrytol-based sweetener, and prefer to use that, it might take some fiddling to get it right. But SomerSweet measure identical to sugar, so that’s what I go with.
And if you’re like me, don’t have a special someone, make them for yourself, (the recipe makes 6 or 7) because they’re just delicious. The rich chocolate-hazelnut taste is like nothing else you’ve ever had, and will become one of your favorites.
Happy Valentine’s Day, and Enjoy!
Hello, Dear Readers:
Now that we’re all over the holidays again, time to get back to some “regular” cooking. For some of you, that will mean “light” cooking, some will just be cutting out the wheat, dairy, red meat, or whatever. In my case, as I mentioned last time, I’m back doing yeast free because I’ve got a bug in my gut. Again. Got more Yeast Control, and started taking it last Friday with some nausea, so I guess it’s killing off the little buggers
I’ve written about the yeast-free diet before and Candida albicans. If you are experiencing gastric things like heartburn, gas, bloating, and other embarassing symptoms, consider reading more and get rid of the yeast overgrowth. It’s an infection, like any other kind, it’s just not visible. NOTE: I’m not a doctor, nurse, medical person or scientist–just a patient who reads and pays attention. The Green Willow Tree still sells Yeast Control, and even though the price went up $4, it’s still relatively inexpensive. Especially when you consider how much not treating will cost you.
Oh, BTW–the garden will be revamped real soon. However, I bought some green onions recently to make sure I had enough for a recipe I was making, and planted the white rooted stems. Guess what? Five out of the six are growing:
Plant the bottoms,and they grow. The rest of them have been growing for five years. I chop them and use them whenever I want to, and I don’t buy them unless, like that instance, I wanted to have the right amount.
So. . .
Are you still on your obligatory New Year’s diet? Or have you fallen off the wagon already? Most people do by the second week. It’s fine, til you get HUNGRY. Or someone brings delicious food into the office.
If you’re trying to cut down on meat, or calories, or whatever’s new and popular in dieting, you may be considering going vegetarian/vegan. Many meat substitutes are made with soy and other ingredients humans should not be ingesting. However, over the weekend, I found this little item, called Neat, in HEB and thought I should pass it along:
I haven’t tried it yet, just looked. This is what’s in it:
I’ll do some more investigative reporting and get back to you. Warning: if you are allergic to nuts, keep going–there are indeed tree nuts in this mix. YUM. . .
So I’m back on doing whatever I need to during the week, and housekeeping stuff mostly on the weekends. I belong to a number of groups on Facebook, many for writing and some for cooking. Neighbor K told me about Low Carb Among Friends, the group headed by George Stella. If you don’t remember that name, he had a low-carb cooking show on The Food Network; some of his recipes are still on FoodNetwork.com, if you search. Low carb faded away, except for die-hards like myself. I bought his first book, and I knew he had one more book available, but I never looked for any more. They’re all available, either as Kindle books or paperback. One day I’ll go look them up and maybe get the paperbacks.
Why not just get the Kindle version? Because. . .I found a great recipe on Facebook and couldn’t find it again, darnit! But after quite a lot of searching and re-posting it to my wall, I’ve got it for you at this link. (Scroll down past the article to find it.) Gluten free, using almond flour, and sugar free using Somersweet:
And a few berries, meaning I can’t make them right now because that makes it not yeast-free, darnit–but they’re good. You start out with some berries, which, in my case were blackberries on sale:
Just cut them to the same size as blueberries and raspberries:
The recipe is supposed to make 12, but I ended up with a few more. After you grease the muffin tin, start beating the eggs:
And then add in some other stuff to make a batter:
Bake them, and let them cool:
And you have some delicious, fruity, gluten-free muffins for breakfast or anytime you want something sweet.
Simple as using a mix, and a lot healthier. (The actual recipe is below.) Except that I can’t have butter for a while, darnit. I’ll live.
Now for something completely different.
Quick question for you: Do you like meatloaf?
Lots of people are divided on the subject, much like cats (people either love them or hate them, but very little in between.) My mother made it occasionally, but I can’t say it was particularly memorable. Then again, with 4 kids, meals don’t tend to be memorable, they tend to be as fast as you can. Meatloaf didn’t happen often, and honestly, it wasn’t one of my favorite meals until recently.
You know how I like to find meat on sale? Well, frequently ground beef is marked down for quick sale. One day I realized I had a lot of it and figured I needed to do something WITH it. . .hence meatloaf.
Additionally, I’ve developed a liking for meatloaf sandwiches, complete with mayo and other stuff, but I didn’t bake any bread this week. Didn’t feel like it this week.
Here’s the problem: in a loaf pan, they take FOREVER. One day I figured out how to bake it in about 30 minutes. But I digress. . .I’m getting ahead of the story.
See, meatloaf just needs some flavorings and a binder. You just dump them into a bowl, mix them up and bake them. Easy, right? Most standard meatloaf recipes call for bread crumbs. Not in my kitchen! If I do have bread crumbs, it’s from gluten-free bread, and I’ve usually eaten them anyway.
So what do you do, Miss Food Blogger?
Longtime low-carb devotees will tell you some Parmesan cheese will work well. And it does. . .long as you’ve not given up dairy. A couple of things I’ve tried have been ground chia seeds (not much!) and this past week, about 1/8 cup of coconut flour in place of the breadcrumbs. I still used beaten eggs as a binder, but somehow without the flour component, it can fall apart. The coconut flour worked great, and no crumbly meat loaf. I’m thinking that’s a keeper.
Since I’m also a devotee of the Tex-Mex, I started tossing in a can or two of chiles. Yes, THOSE canned chiles. I get the mild ones so that they don’t burn me, but if you like it hotter, by all means, get the spicier ones, or even the canned chiles in adobo sauce. (That’s hot!)
Another “essential” in most meatloaf recipes is the presence of something I used to like but now avoid: ketchup. Unless you make it yourself, and I have, ketchup can be as much as 25% sugar–usually in the form of the evil high fructose corn syrup (HFCS). A few years ago, I found a store-bought ketchup brand with “100% pure sugar.” But. . .it’s still sugar, so I don’t mess with it. (That was for the weekend boyfriend who didn’t give a fig about any healthy stuff.)
So what did you do, Miss Food Blogger?
The simple and inexpensive solution was to simply use tomato paste. A whole can. No kidding, per pound of meat, one 6-ounce can of any kind of tomato paste, so long as it’s not flavored with stuff. I can’t find the picture, but I actually did buy tomato paste once with some kind of “Italian seasoning” in it, only to discover later that it had sugar in it, and quite a lot of it. Back to Kroger I went for a can of the correct type.
As I’ve said before–if I’m eating cake, chocolate, or something else confectionary, I know I’m probably eating sugar. But if I don’t know it’s in my tomato paste, or something else where you wouldn’t expect it, I get testy about that.
If you’re diabetic, or otherwise sensitive, you get it.
So here’s the set up:
Two tablespoons of chili powder and one tablespoon of cumin and coriander, and mix it all together with some garden onions and 1/8 cup of coconut flour:
And two pounds of meat, two beaten eggs, some garlic, and maybe some salt:
Stash it in the pan, bake at 350 for about 35 minutes, but keep an eye on it.
Now here’s the difference:
Yes, it’s FLAT. That’s the pan that goes into the toaster oven (it actually came with it) and after I line it with parchment paper, I pat down that mixture and bake it.
I know, this one split. . .I can’t find the picture of this week’s meatloaf, darnit. This week’s got a little over-done, but didn’t split. I think this is the one I used ground chia seeds in.
The pan is actually 12″ square, and is the broiler drip pan for the toaster oven. It can be used individually as a baking sheet, and can be purchased separately. Because I’ve used it so often as a baking sheet, I wore off the finish and now use parchment or foil for that. (It’s not stainless steel, I think it’s aluminum or something.)
If you don’t have a countertop oven, you can use a regular baking sheet and spread it out to whatever size you want it.
The key here is FLAT. And it takes less time than the loaf pan–a lot less.
However you make your meatloaf, there’s a chance flat might work for you.
So, that’s what’s up here, whilst my writer friends up north are digging through snow and ice and camping in until the state of emergency is lifted. One of those writer friends is in North Salem, MA–she just posted a picture showing snow that’s nearly 6 feet. Poor thing is from San Diego. . .and I am jealous. We don’t get snow in Houston very often, and it sure don’t look like a Hallmark card!
Here’s one of her pictures, if you’re in the South and don’t know what it looks like:
If you’re in the middle of all that, please take care, stay warm, and don’t go out unless you have to.
I’m in shorts and a T-shirt, and have been on my patio for a few days now. But that’s not every day, because Friday it’ll be cold again, and I’ll be back in front of the fireplace this weekend.
Stay warm, if you’re up north, and please be careful. If you’re in a baking mood, and you’re snowed in, now’s the time to bake, folks.
And if you’re of a mind, here’s my favorite yeast-free hot chocolate recipe, good anytime, even if you’re not yeast free.
Enjoy, wherever you are!!
George Stella’s Berry Muffins
Prep Time 15 min / Cook Time 25 min / Serves 12
Nonstick cooking spray
4 large eggs
2 cups almond flour
¾ cup sugar substitute
2 teaspoons vanilla extract
2 teaspoons baking powder
1⁄8 teaspoon salt
¼ cup blueberries
1⁄3 cup raspberries
- Place oven rack in the center position and preheat to 375°. Grease a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, beat eggs until frothy. Add the almond flour, sugar substitute, vanilla extract, baking powder, and salt, and mix well, creating a batter.
- Gently fold the berries into the batter and fill each of the greased muffin cups 2⁄3 of the way full.
- Bake 20–25 minutes, until the tops of the muffins turn a light golden brown and a toothpick stuck into the center of one comes out mostly clean. Let cool 10 minutes be-fore serving.
NOTE: The recipe states that strawberries should not be used because of their high water content.
Hello, again, Dear Readers:
I’m sorry I dropped the ball again. . .but there’s more to tell about Christmas dinner. And dessert, of course!
If you’re in the US, you’re likely freezing your butt off. I know I have been, but heck, I love it. I’ve got firelogs, and the little laptop in the living room with the fireplace burning all day long (including early this morning.) It’s been raining in addition to being cold, so there’s been coffee, tea, yeast-free hot chocolate and more tea.
And if you’re Down Under, you’ve got shrimp on the barbie. Enjoy them for me, OK?
On the sewing side, I finally finished the hot/cold grocery bag LAST NIGHT. (On the pattern, it’s bag E.) What I’ll show you is the prototype for the planned gifts for Neighbor K and Neighbor R that didn’t happen. First, I used up some denim that R had given me a few years ago, because I thought it would be great. Nope. Too thick. Then I couldn’t sew on the Velcro, even with the help of a friend who sews.The bag has actually been stitched up for quite a long time. So a few months ago in Joann Fabrics I came across contact cement. Hey–my Dad used it all the time on stuff! So I bought a bottle (with a coupon, of course) and finally, yesterday, I finished the darn thing:
I had to wait until I could work outside, and the rain has stopped for a few days. Contact cement has some mind-bending fumes, and I can’t afford to get bended, you know. This is the side of it:
This is the inside, though this is one time it doesn’t look like the pattern envelope picture. Hey–at least it’s not a cocktail dress:
Next time I go to Trader Joe’s, or even HEB, I’ll give it a field test and let you know how it works. That inside fabric is $10 a yard–it better work great!
Now to continue with the holidays. . . .
So I wondered what to have for Christmas dinner, and despite my love for roasting turkey, I went with chicken. Specifically, two small organic chickens, and a recipe from Suzanne Somers’ Sexy Forever Recipe Bible, called Zannie’s Perfect Roast Chicken. It really was, and simple, too. After rinsing them off, you rub some garlic on it, there’s lemon, onion, and a bunch of herbs. Oh, heck, let me show you–this is the actual recipe from the book:
I took out my really big roasting pan and went after it. I topped it with slices of butter before putting it into the oven. I left it completely alone in the oven. And after two hours, I had some delicious chicken that I enjoyed for quite a while:
While that was in the oven I was making some of my favorite sweet potatoes, and also made a complicated but interesting dessert involving gelatin. I showed you the finished product in the last post, but this is the long process to make it.
You can find the recipe for Cafe Gelatin here, and my comment at the bottom from the first time I made it.
The first layer is a espresso panna cotta layer, which involves ground espresso and filtering it through cheesecloth.
Because you use real ground espresso in this, not instant, and you don’t want to crunch down on a coffee ground. Next up is the absolutely vexing espresso gelatin layer:
I say “vexing” because if you scroll past the recipe, you’ll see my comment from 2008, the first time I made this recipe. Unfortunately, the same thing happened this time–needs a little more gelatin than the recipe specifies. I could do it for the stuff in the baking dish, but it was a bit too late for the stuff I poured into the glasses:
The espresso gelatin layer doesn’t set like it should because there isn’t enough gelatin in it. Like the last time, I re-boiled the remainder, added a bit more, and set it back in the fridge for later.
Now to make sure each glass came out exactly right, I used a good ol’ Pyrex measuring cup:
I know, people might eyeball it, but even though it was for me, I wanted to make absolutely sure it came out as good as I could get it.
Now, in between each layer, it had to go into the fridge to set, so I covered them with plastic wrap just in case:
Of course once that’s set up well, you add 2 tablespoons of the espresso gelatin layer on top, and let that set. Then you get on with the vanilla panna cotta layer, and when the time is right, strain that with cheesecloth like the first layer, and pour a quarter cup into each glass, over the espresso gelatin layer, like this:
Since the espresso gelatin layer didn’t set up well, I had to be VERY careful pouring in the top layer, or the espresso gelatin would bubble up, just like the first time, and not make it as pretty. Are you seeing the problem?
So I poured each quarter cup in by tablespoons until it was done.
I know, you’d think I was serving Christmas Lunch to HRH Queen Elizabeth. No, just me. But I want to get it right, because it’s SO good.
So back into the fridge they went for longer, and the rest of the espresso gelatin was firming up too. Meantime, I made my favorite Spicy Sweet Potatotes with regular paprika and no cayenne. When those were done, so was the chicken:
So while Queen Elizabeth might not have been impressed, I thought it was pretty tasty and was pretty darn happy with it. And of course, at the end, I ran a knife through the espresso gelatin in the baking dish to make tiny dices, and fixed up the final part of the delicious sugar-free dessert:
Yes, eventually, it was worth it. Had I gotten up earlier I could have been done earlier, but you know how that goes.
Neighbor R wasn’t home, but K was, and I offered her one. (I had six. She got a perfect looking one.) She didn’t have it right away, but I did point out that it was made with Somersweet, so no guilt. A day or two later when she finally got to it, I got a text message: “Excellente, chica!” She loved it. And rightly so–it’s a nice, refreshing dessert that even works on Christmas.
Now that the holdiays are over, we’re all on diets again, right? I am, actually, the yeast-free diet that I’ve written about before. Why? Heartburn. . .but I was sick in October, so the antibiotics started that process. Then all the dairy, sweet stuff. . .well, you know. Sugar feeds yeast, that’s all I’m saying. . .so I’m back on it with some Yeast Control and missing the milk in my coffee already.
I’ve got more updates coming soon. Happy New Year!!