Soup. Even the word conjures up warm tasty food that’s perfect in winter. Today I’ve got two soups for you that are easy to make and enjoyable anytime. Neither involves pesto.
Hi again, Dear Readers:
Is it cold where you are? Chances are that answer is “yes” no matter where you are throughout the United States. After all, it is winter for a bit longer. Even though it’s getting closer to spring, we’ve still got some “winter” to go.
In parts of Texas, exploding trees have been keeping people up at night. The trees “explode” when the sap freezes and the trees break from the weight. We may have heard that happen here as well. It’s just like putting something liquid in your freezer and it expands. If there isn’t enough room for the liquid, whatever vessel it’s contained in will crack open. That’s why you don’t put glass in the freezer as a rule, because the glass will break upon expansion.
We’ve been experiencing our own part of the cold snap, and yes, he is still complaining that he hates cold weather. Then it warms up and mosquitoes return for a day or two. But I managed to make him happy recently with a soup recipe for which he gave me a thumbs-up to make again. And I also made a similar soup that he wouldn’t touch, but it’s equally tasty.
New Member Of The Family
I texted Ami Pope a few weeks ago and told her about the remaining Spencer story. She texted back that she had a clear vision of the possum opening up one eye, looking at BF, and saying, “Hey buddy, can you help me out?”
After two posts mentioning our beloved dog, Spencer, I can report that BF has brought in another dog to give the pit bull a new companion. He’s been kind of lonely since we lost Spencer, and he’s been acting like a little puppy dog ever since. The pit bull is now eight years old, and at 85 pounds, is hardly a “puppy.”
But on a recent Saturday, when we had something else going on (keep reading), BF came home from work with a little “surprise.” As I’ve said many times, I don’t like surprises, because they’re frequently not good. BF told me that I had to bring the pit bull inside, having let him out to greet BF. Immediately, I knew it was something to which the dog would object.
Well, he didn’t object, but it was a surprise for the pit bull. Not to mention ME.
This is Buddy, a cross between a chocolate Labrador and a Catahoula Leopard Hound, also called a “Catahoula Cur.” (A “cur” is actually a mixture of breeds within a breed; it’s a little weird.) This cute little furball has turned the pit bull from an eight-year-old “puppy” into a doting father. They’re not related, of course, but the pit bull instantly became the elder statesman in light of the puppy moving into the house. In these pictures, taken the day of his arrival, he is approximately eight weeks old.
BF came up with the name, although we could have gone with “Rufus”, too. Buddy goes between hyperactivity and near-comatose. He’s got Spencer’s metronome tail and occasionally vocalizes like Spencer, too. He’s learning to bark, but he does whine and also chirps. (Did we get a monkey?) But of course, he’s not Spencer, and he’s got ice-blue eyes like a full-blooded Catahoula whatever or a Siberian Husky. At this writing, it’s been a month, and he’s now 12 weeks old.
Tab E. Cat, the resident apex predator, is not happy. He has expressed his extreme displeasure multiple times with hissing and swatting at both dogs, primarily at Buddy. Of course, this cute little puppy will, within a year or so, be as big as, if not bigger than the pit bull, who would like to cancel his trial subscription to fatherhood. But it’s getting better, a little at a time.
Naturally, I have nothing *else* to do all day long but deal with an untrained puppy. I gave him a unique nickname: “Broccoli Stir-fry.” But that’s just when I get mad at him. Titan, the pit bull, is busy all day teaching him how to dog. But it’s obvious he needs a break from fatherhood.
Well, say goodbye to our 1970’s avocado green stove.
That’s right, BF bought us some new kitchen appliances. They were delivered hours before he came home from work with that rodent, I mean, Buddy the new puppy.
BF sold something out of his shop and decided it was finally time to upgrade the ancient but functional appliances.
No kidding, we had an avocado green stove, as you’ve seen in previous pictures.
The stove and the old fridge/freezer with the non-working water fountain and ice maker have been removed and carted away. In their place are sleek new stainless-steel exterior appliances that leave a little more room in the kitchen, are energy efficient, and work great.
We’ve been talking about doing this for some time, but it always seems to get put off. Well, this time, BF said “I’m doing this,” and he did.
I have seen posts on Facebook from people in other places that have had considerable trouble getting the appliances they want. In some cases, the appliances are on backorder, or simply not available anywhere. We just purchased what was in stock at Lowe’s, which may or may not have been the absolute newest models. Lowes had them, BF bought them, and they delivered them two days later.
It took some time to get everything swapped out and get the older appliances removed from the house. We cleaned the floor behind both appliances before the new ones were added, and they were expertly installed by none other than BF himself.
A Fancier Stove And Refrigerator
One thing I enjoy teasing BF about is his slightly Luddite nature. It’s just funny to watch him when he is presented with something new, and he doesn’t quite know what to do with it. It’s just nothing that’s ever crossed his path.
I was perfectly happy with the coil-type burners. I would not have minded if he bought a new stove with the same type of cooktop. Surprisingly, this time, BF went in for something much more modern, complete with ceramic cooktops and a digital readout.
This light reminds you that the stove is still hot, even if it’s turned off. Pay attention!
That “quick boil” burner really does heat up fast.
This is what happens when you turn one on under a pot.
The refrigerator is at once both simplicity and complexity in one place. In other words, it’s very modern, very sleek, very well designed, with a lot more interior real estate than the other one had.
The door shelves in this new refrigerator are much bigger, hold much more, and can accommodate a gallon of milk. The freezer does not have an ice maker because there is no waterline in that spot. That’s OK, we have plenty of ice cube trays.
Get a load of the size of this butter garage:
I’m supposed to be making BF a Barefoot Contessa Apple Crostata soon because we were recently gifted some apples. Everything is ready for me to start baking. . .soon.
The one downside is that now that we have a refrigerator with clear shelves and drawers, BF can see everything. This includes the stuff that I put towards the back of the produce drawer where, hopefully, he’ll look past them. You know, the sun-dried tomatoes, Asian fish sauce, coconut aminos, and the anchovy fillets and paste. I’ve used anchovy paste a few times in stuff I’ve made for him. But for heaven’s sake, don’t tell him about it or he’ll lose his mind as he did with the Frozen Hot Chocolate.
Maybe I should try putting it in the drawer at the very bottom of the fridge. It’s impossible to see into it when you open the door.
Oh, well. Let’s make some soup!
Broccoli Cheddar Cheese Soup
It’s keto, It’s easy, and it tastes great. Even BF said so. If you’re a fan of broccoli cheese soup, this one’s for you. If you stop off at the grocery store on the way home, you can have a delicious hot soup for dinner in less than an hour. And if you care, it’s also vegetarian and gluten-free. Not that BF cares in the least.
This is one more recipe from Emilie Bailey’s Vegetarian Keto in 30 Minutes on page 66. It wasn’t included in the original post because I made it after I wrote and published that blog post. It’s easy and perfect for lunch or dinner on a cold day.
You can use a pound of either fresh or frozen broccoli in this recipe, but since this was the first time making it, I used fresh. Prep out your ingredients:
So start out by melting the butter in a pot:
Then add your celery and onion:
Saute until they get tender, then add garlic and paprika:
Cook for just one more minute, then add in the broccoli:
Then 3.5 cups of vegetable broth or stock:
Of course, this is vegetable stock since it’s vegetarian, but if you wanted to use chicken stock (and you don’t care about vegetarian) I’m sure that would work too.
Here’s where this recipe is a bit different. Once the broccoli is cooked fork-tender, four to five minutes, remove half of the broccoli and set it aside.
Next up, add into the pot 3/4 cup of heavy cream and four ounces of regular (full-fat) cream cheese at room temp. Leave the cream cheese out for a while before you plan to cook this, just like for cheesecake (but not two days like I do.) I normally buy the two-pack of 8-ounce bricks at Walmart, but some places sell smaller packages of four ounces.
It’s going to take a few minutes for the cream cheese to melt:
After a short while, the cream cheese becomes fully melted
Emilie recommends an immersion blender to better chop some of the broccoli and smooth out the consistency:
I had to move the pot near an outlet for the blender, or use an extension cord across the kitchen.
You can do this in a standard blender, BUT–like Pea & Pesto Soup, you must be extremely careful. Remove the little inset in the top, cover with a heavy dish towel, and blend cautiously.
Ready for soup? Add the shredded cheese a handful at a time (3 cups of Colby, which I shredded by hand):
I prefer not to buy pre-shredded cheese because of the powdery ingredients added to keep it from clumping. It’s a bit of a pain, but the anti-clumping additives can also prevent the cheese from melting properly.
Once it’s incorporated (and melted), add the reserved broccoli back into the soup pot:
If you prefer, you can blend all of the broccoli instead of just half of it. We liked it this way, but there’s nothing wrong with all-blended broccoli either.
Two thumbs up! BF really enjoyed it, so we have yet another “modern” dish to add to our dinner rotation. It’s tasty, cheesy, filling, and perfect for a cool or cold evening.
Creamed Cauliflower Soup
Similar to the broccoli cheese soup, I found this one in a book called Keto For Vegetarians by Lisa Danielson. It’s got a delicious-looking egg dish on the cover and a wide range of vegetarian food similar to Emilie’s. It was one of the many books I received as a gracious gift from Callisto Press while I was on their book reviewer list.
I just happened to be flipping through this book one day, looking around and found this delicious soup on page 69. I told BF that I wanted to make some. Of course, the first thing he did was turn up his nose and make retching noises. I ignored him.
Similar to the prior recipe, it has butter, cream, and shredded cheese, so how could it be bad? It’s not like you can actually taste the cauliflower for what it is. But BF, being himself, just completely rejected it out of hand. So, the cauliflower soup is all mine whenever I decide to make some.
It’s a simple recipe, and you can make it either on the stovetop or in the Instant Pot. I tried the Instant Pot version first. The second time, when I took these pictures, I made it top of the stove and used frozen cauliflower. I’d opened a bag of florets by mistake.
The author also has a recipe for Slow Cooker Broccoli Cheese Soup on page 67 that also includes Greek yogurt cream cheese. Don’t ask me where I would find that around here.
So this is what you need to make this recipe:
There is no cream cheese in this recipe. Instead of Colby-Jack, this one calls for sharp cheddar. I’m a fan of the mild cheddar, but I bought extra-sharp here. Know what? It’s pretty good, so I suggest going with what works.
The recipe starts out the same, melt two tablespoons of butter over medium heat:
Once melted, add the onion and garlic:
Then saute for about three minutes or so:
Now add in the cauliflower:
Saute for a few minutes:
Add in the veggie broth and a bay leaf:
Cover and cook for 20 minutes:
After 20 minutes, remove it from the heat. Obviously, I forgot to turn off the heat. Add in the cream:
Now the cheese:
Don’t forget the salt and pepper:
Again, stir well. And serve!
This recipe makes four servings, and I had it for a few days afterward:
Really easy, really tasty, and great to make when it’s cold.
One thing I didn’t take a picture of is using a wooden tool to cut the cauliflower into smaller pieces after cooking because they were big out of the bag.
No, BF refused, even though it smelled delicious. That’s just how he rolls, even in an emergency. Fortunately, we’re not having one right now, just a difference of opinion.
This recipe also has instructions for using the Instant Pot, but it wasn’t really much faster than the stovetop. I think both could work well with the IP, which is something to consider if you have a power outage and need to use a generator. We’re experienced with camp stove cooking now, so we could certainly make both soups either way.
Addendum: New Pinch Bowls
I’ve mentioned mise en place more than once in this humble little blog. I’m a huge fan of prepping out the ingredients before you start cooking, which isn’t what I saw growing up. But the little pinch bowls I’ve had for many years have either been broken or disappeared. Seriously, the stainless steel ones from IKEA have gone into the Vortex, and the glass ones broke over time. I have one of each left, and I’ve not found them on IKEA’s website.
But I found some new ones! They’re unbreakable and resilient SILICONE.
I went looking for more but didn’t check Amazon as I should have. I mentioned it to BF one day and was considering ordering them from Cost Plus World Market. Lo and behold, we had to head to Baton Rouge one day, which means a few shopping stops when we’re done at the machine shop.
BF gets reluctantly introduced into places he would not have visited if I weren’t around. Cost Plus is one of them, where we get his new favorite cookie, Jammie Dodgers. This particular day in December, there were none of his favorite cookies, but we did manage to stock up on some things we like.
On the way out, BF saw these in a display near the checkout counter. Four in a package for $3.99. I grabbed two. They work wonderfully, fit in the dishwasher cutlery tray (just squish them a bit), and are perfect for measuring out your ingredients before you start. I’ve found that once you start doing that, the cooking process goes quickly. It’s almost like what you see on cooking shows.
Two packages of these will keep you cooking forever. Online, they now sell for $4.99, and Amazon has a range of different types and brands at different price points.
Until Next Time
I’ve posted printable PDF copies of both these recipes here on the Recipes Page. Scroll down to the bottom of the page to find them. One day, I’ll try to organize them a little more. Just click on the hyperlink and it will come up, ready to use or print. I’ve even added a new “logo” that I made on Canva recently.
I might do a refresh of the WordPress theme, and this may figure into the redesign/rebrand. If I do it.
Even without snow and sub-freezing, t’s been very cold this winter. There’s no better time to make soup. Make it in your Instant Pot, CrockPot, some other appliance, or just on your stovetop. Spring is a few weeks away, so now’s the time to enjoy some soup before warmer weather arrives.
Vegetarian and keto are two words many people believe are incompatible. Emilie Bailey, a/k/a “The Texas Granola Girl,” is here to show you that they can work together.
Hi, Again, Dear Readers:
Well, we’re a couple of weeks into 2022. Have you forgotten your resolutions already? Not me! I haven’t made any. After the last two years, who’s doing that, anyway?
Mother Nature’s bipolar weather patterns are literally having us all use our heaters at night and air conditioners during the day and then swap in a couple of days. This week we may be looking at snow in our area, and north Houston will not be spared that winter treat. (The prospect of snow does not make BF very happy.)
I discovered recently that I have two new readers. Welcome! This humble little blog is nine years old and contains information about food, cooking, foodie trends, some health and wellness, and the occasional contrarian opinion. Also included are anecdotes and sometimes extra information that may or may not be useful, depending on your perspective. New trends (i.e., the Instant Pot and the Air Fryer) are highlighted as well as updates and features from other bloggers who write more than I do. Stick around, you might find something you like. Check out my recipe page, which I need to update soon.
So let’s jump right into 2022!
The Post-Holiday Reset
The rich food of the holidays is over, and it’s time to get back to eating healthier. Hobby Lobby had this, and, well:
Yes, died and went to heaven. It’s fantastic with corn chips. Until I got halfway through the jar and read the ingredients. First up: sugar. I was heartbroken, but it didn’t stop me. I did buy one more, and that was the end of the dip.
Plus, I gave in to the Cranberry Bliss Bar, despite the large price increase since my first in about 2007:
BF was not interested in this Starbucks holiday standard, and I can’t even get him interested in trying a little bit. But copycat recipes abound, so I could conceivably make some any time of year, such as the upcoming Valentine’s Day.
But today, it’s time to re-set and get back to eating healthier. I fell off the wagon a few times, but not for the entire six weeks.
Getting A Move On
I’m exercising when I can, and bought this “resolution” back in June:
Called the Sunny Health & Fitness Row N’ Ride, I use it less than I should. That’s probably why I end up with sore muscles. The first day I used it I was crab-walking for four or five days–my legs really hurt! When I bought mine, it was less than $100. Part of the reason was so that I could exercise without doing any more damage to my foot. I’m also conscious of possible knee problems with walking, as well as gaining good lower-body strength. So I need to make more time for this baby.
The mail lady was not happy about delivering the 25-pound package. (It does require some assembly, which BF cheerfully handled because he’s a guy.) She remembers when BF shipped home boxes of tools and things before he returned from Iraq.
If you consider buying the Row ‘N Ride, know that it has a strict 220-pound weight limit. That’s OK for me, BF, Miss Alice, and Aunt Ruth. But not for one of BF’s car-guy friends, who has himself gone keto and lost a considerable amount of weight. The man is also well over six feet and over that weight limit, so I had to stop him from hopping on my machine. The company makes a Pro model with a weight limit of 300 pounds, which would be more suited for him.
Sunny Health & Fitness has a wide range of home health equipment, from small things like ab wheels and yoga mats to elliptical bicycles, rowing machines, and the Row & Ride. The company also has a YouTube channel that’s free. They frequently post content including workout videos on Instagram and Facebook. Many of their videos don’t require exercise equipment, such as body weight routines and even yoga.
For some folks, the New Year “diet” means going to or back to keto, low carb, paleo, low-fat, or whatever way of eating you prefer. Others may be considering the non-carnivore route. And for that, I’ve got your back.
I know, I know–the word “vegetarian” has you turned off already. Right now, I can hear you turning your nose up. (Except you, Miss Alice.) Well, today, I’m going to change that.
Emilie Bailey’s newest book is all about vegetarian food that’s also keto-friendly. Vegetarian Keto In 30 Minutes has some wonderful recipes that both vegetarians and non-veg people alike can enjoy. Yes, even maybe BF. But we’re not converting, just eating some tasty and different recipes.
In the intro, Emilie explains that the recipes are quick, and don’t require any ingredients that are hard to get, even here, no complicated cooking methods, nor any expensive kitchen stuff. That’s appealing even to non-vegetarians like myself.
“Yes, but, Amy, isn’t keto all about eating lots of organic meat and dairy?” No, it isn’t, actually. Keto, as I’ve said previously, is pretty much “Low Carb 2.0.” There are macros, but not really calorie counting. The thing is, you can’t over-eat fat without upsetting or hurting your stomach. Real fats make you stop at some point, whereas you can overeat carbs all day long.
If you’ve ever polished off a bag of chips and salsa, you know what I’m talking about. Don’t get me started on chips and salsa in a Mexican restaurant. If you’re in Texas, you know very well what that means.
Emilie’s book takes keto into the vegetarian genre of cooking, because she enjoys vegetables, and had plenty of recipes to focus just on this type. When most people hear the word “vegetarian,” the words that come to mind tend to be things like “bean sprouts,” “wheatgrass” and “soybean ‘meat.'” I’m happy to tell you this is not the case in Emilie’s book. The recipes aren’t difficult, either, and there’s something for nearly everyone here.
The short review: good food to be had here, and you don’t have to be vegetarian to enjoy them. Honest.
Types Of Vegetarians
If you’re not completely familiar with the concept, there are a few “flavors” of the non-meat genre:
- Vegetarians, who just don’t eat meat
- Pescatarians, who are vegetarians but also eat fish
- Lacto-vegetarians, who consume dairy but no eggs
- Ovo-vegetarians, who consume eggs but no dairy
- Lacto-ovo vegetarians, who consume both dairy and eggs
- Flexitarians, who generally don’t eat meat but do once in a while or alternate between veg and carnivore
- Vegans, who only consume plant-based foods, including plant milk and products like almond, soy, oat, rice, and others
- Raw vegans, who eat plant-based food that’s uncooked, or “unprocessed plant foods that have not been heated above 115 degrees Fahrenheit.” (I’ll pass–I still like sweet potato fries, thanks.)
Emilie’s book focuses on lacto-ovo recipes. There are multiple egg-based recipes in the book, one of which I’ll show you.
Why Go Vegetarian?
Everyone has a different reason for going veg. You can ask five people and you’ll get five completely different and diverse answers.
Miss Alice accidentally became vegetarian, no kidding. During Hurricane Harvey in 2017, she and her daughter were running low on things, so she just ate rice and veg and gave her daughter the protein. Discovering she liked being vegetarian, and it worked for her, Miss Alice kept up with it. Because she included fish, that actually made her a pescatarian.
Many people have a specific idea of what the word means. Walk into nearly any American grocery store, and you’ll see offerings like these:
I can’t say I know any Hispanic folk who would welcome that in their tamales. Or any gringos, for that matter. But there is a market, and our local Walmart carries it. I pass it up the same way I did in Texas. But there are people who buy these products, just not me.
I have tried being vegetarian a few times, I really did. Gave up quickly because was always so hungry. Well, I didn’t have a book like this. As with many things, It’s a matter of finding what works best for you and sticking with it.
So let’s try out a few of these recipes and see what’s good.
Versatile Sandwich Round, Page 31
Do you like a good English Muffin? Here you go.
Emilie says that bread is one of the first things people miss when they go to keto. She’s right–no sandwiches, which is a shame unless you have a substitute. Well, thanks to Emilie, you can make anything from an eggy breakfast sandwich to avocado toast anytime. Pretty much anything you want to put between two slices of bread will work on this little sandwich round, even bacon, egg, and cheese.
You’ll need a little ramekin dish that’s safe to use in the microwave and just a few ingredients.
Mix up everything in the little bowl:
And the rest, then mix well:
Then microwave for 90 seconds on high, or a few seconds longer as needed.
I don’t have a picture of it cooking, but this is what comes out:
Flip it out onto a plate, carefully, because it is quite hot:
To make a sandwich, cut it in half lengthwise with a serrated knife:
You’re probably wondering what I did next. Well, it would have been avocado toast if I’d bothered to toast the round at this point. But I didn’t. I just mashed up a ripe one:
Then spread it liberally onto the halved rounds:
I didn’t bother showing this to BF, because I knew what would happen. Well, he came inside just after I finished it. He took one look at this and said, “oh, look, the cat threw up on your plate.” Thanks, Honey, I really appreciate that. Wait until you discover what *you’re* having for dinner. (Hint: it’s whatever YOU make.)
This little eggy thing is about the size of a standard English muffin. It’s useful for any manner of sandwiches you like, veg or non-veg. And if you’re missing bread at dinnertime, this is a great option, too. Cut it in half, or cut it as I did, then cut it again into quarters from the top, so you have four half-moons. Next time I’ll try to toast it too.
A few years ago I thought that Hamilton Beach’s amazing little Breakfast Sandwich Maker was the most wonderful thing ever. It makes breakfast sandwiches in five minutes or so, and you don’t have to leave your house! No drive-through window nonsense, either. Made correctly, you could use the Versatile Bread Round to make yourself a keto–and even non-vegetarian–breakfast quickly.
Emilie also offers a sweet version, but I haven’t tried it yet.
Turmeric & Avocado Egg Salad, Page 87
Ok, I’m going to issue a warning right up front: this dish is delicious, but it has a very strong tart taste. Like I wouldn’t even try it with BF. I’m not saying it’s bad, because it isn’t–this is a flavorful recipe. But the next time I may cut the lime and capers in half because I couldn’t eat it too fast. It opened up my sinuses, too. It’s that strong.
Although Emilie tells you how to boil eggs, you know what I used:
Once they were ready, I got started scooping out the avocado:
Mash it up in a bowl:
Now add in the rest:
Then the juice of the lime:
Then the capers:
Drop them in with the minced up onion:
Then the turmeric
Then take care of the eggs and add them in:
Stir it all up:
This recipe actually made two servings:
But I haven’t made this pucker-your-lips recipe since! For someone who is totally vegetarian, though, it might be OK. I’ve read that vegetarians have a higher tolerance for spicier foods, and this definitely fits that bill.
Open-Faced Pizza Omelette, Page 60
Who among us has never had leftover pizza for breakfast? Well, OK, maybe you, Aunt Kathy, but even you can love this one.
Yes, Dear Readers, I actually have had pizza for breakfast. Twelve years ago, in the middle of June, while I was working for Boeing, I got really, really sick with some kind of bug that was going around–fever, chills, coughing, the whole horrible bit. I was told by coworkers and colleagues that it was “something the Shuttle people brought back from Russia,” and I was one of the last people who became ill. Camped out on the futon, I watched a lot of TV under a wool blanket with two big, hairy cats (weight total: 40 pounds) on top. In June, of course. I didn’t want to make anyone else ill.
For about two weeks, I had pizza delivered a couple of times, because I was just too sick to cook for myself. It was also when I discovered Pea & Pesto Soup. I started making the delicious soup after I quickly got sick of delivered pizza and Taco Cabana takeout. I’d been growing basil, so the pesto took a few minutes of prep.
Fast-forward twelve years, and now pizza for breakfast is a) keto, b) vegetarian, c) easy, and d) tasty. And, really, you can have it anytime you want a delicious pizza thing. What kind of crust, you ask? Eggs!
So, this dish isn’t too far away from a normal omelet. Somehow I didn’t get a shot of the ingredients, but this is the recipe with the list:
And because I made my own pizza sauce:
It really did taste like a well-made pizza. I’ve used this sauce on Caulipower pizza crusts, and it works great.
First, make the base by melting the butter over medium low heat.
In case you’re wondering why there’s salt in there, I’ll explain. Emilie’s recipes call for salted butter, which I never have in the fridge. So I toss in a touch of kosher salt to hopefully make up for it.
And, this little cast-iron pan is just the right size. Bought two of these as well as two small covered cast-iron cocottes at Bed Bath and Beyond a couple of years ago, thinking I could make a quick dinner with them in the countertop oven. Well, I’ve used them, just not as much as I thought.
Meantime, mix up the two eggs, a tablespoon of Parmesan cheese, a quarter-teaspoon of Italian seasoning, pepper, and salt.
Pour this egg mixture into the little pan:
Let it cook (no stirring) for a couple of minutes:
Cover it and let it cook another 3 or 4 minutes:
Once it’s cooked, take the cover off and add the pizza (or marinara) sauce, other toppings, and of course, the cheese:
Cook on the stove for another minute. Next, turn on the broiler, which in this case is in the countertop oven, and put the pan on the bottom rack:
Shut the door for a minute or two:
Your Pizza Omelet is ready. And what’s better for a delicious lunch or even dinner than a dessert from Emilie’s first book, some Blackberry Cobbler?
BF would not touch it, despite his enjoyment of bacon or sausage and eggs for breakfast and pizza when he wants to eat his way. Well, I enjoyed it, anyway. And for the record, he does like the keto blackberry cobbler, too.
Dark Chocolate-Macadamia Clusters, page 126
What would any cookbook be without dessert? Again, Emilie doesn’t disappoint with a chapter called Sweets & Treats, including 11 dessert recipes. One even has grilled peaches!
For me, though, I wanted chocolate.
True to her word, Emilie’s ingredient list isn’t difficult to acquire.
For most recipes, I am generally limited by what I can find at Walmart and Winn-Dixie. I only get to Rouses occasionally, so when I want to get something I can’t find locally, I buy extra and stash it in the pantry or freezer. Fortunately, I could get everything at Walmart.
Lucky for us, sugar-free chocolate chips are available here, and I’ve been buying them ever since. Walmart carries other varieties, like this newcomer to the candy game.
Unfortunately, I tried some of these and didn’t care for them. Well, they were clearance-marked pumpkin spice, but I wasn’t impressed. So I’ve passed on these for the Hershey’s, and because the Hershey’s bag is bigger.
Melt 1.5 cups in the microwave:
Stop it and stir every 20 seconds. It should take 1 minute, 20 seconds to complete, but stir it until it’s completely melted and mixed with the oil. Then add in the half-teaspoon of vanilla.
Add in 1.5 cups of roasted and salted macadamia nuts:
Drop them right in and mix:
Once they’re all coated in chocolate, start dropping them onto a baking sheet lined with parchment paper.
Until you’ve finished:
At this point, you’re supposed to sprinkle a touch of flaked sea salt on top of each one. Of course, I forgot. And I have a nearly-full box of Maldon’s Sea Salt, too.
Now stash them in the fridge for 15 to 20 minutes, and they’re ready to eat:
The other mistake is not realizing that these macadamia nuts were raw. I should have put them into the little oven for a few minutes and then maybe salted them. I don’t normally keep macadamia nuts around, and because I didn’t care for these, I’m inclined to avoid them. On the other hand, I might check Winn-Dixie or Rouse’s to see if they have them roasted, then try this recipe again. Because, chocolate.
Store these in the fridge in an airtight container, nibble at will. Just not all at once.
Frozen Hot Chocolate, Page 129
This was actually the first recipe I tried in the book. There’s a reason for that. Besides, it was hot out, and it was just after Hurricane Ida, in the days after we had power restored.
A few weeks prior at Rouses, I saw a can of coconut milk. I bought it, because I keep seeing it in recipes but can’t remember which one. Well, darn it, that can came home with us, and I soon found a use for it.
I keep almond milk around for several reasons, including running out of milk for coffee. Intrigued by the name, I grabbed my little blender.
I won’t question Emilie’s naming convention, but technically it’s not “hot chocolate.” It is, however, a pretty tasty concoction. More like a dairy-free chocolate shake. Who wouldn’t like that?
I’ll admit the ingredients are not what you’d think of in a standard chocolate shake:
Note: after I took this picture, swapped out the Mexican vanilla for a different one that was actually sugar-free.
You’re probably thinking, “Amy, why is there an avocado there?” Sometimes there are ingredients in my blog pictures that are for another recipe, or just happen to be caught on camera. But this time, it is part of the recipe. Now you’re thinking, “enough with the avocado!” They’re not in *every* recipe, I promise.
I also made it when BF wasn’t around, and he only saw the finished product.
So you add the ingredients into the little blender:
Blend it well:
I know you see the little green bits at the top. Just scrape down the sides with a spatula and keep blending. Then add your ice cubes:
Blitz again, and it’s ready:
It does taste a bit different, and the coconut milk is subtle but present.
I did ask BF to try it in a sweet tone of voice. I cornered him on the sofa, where he was looking at yet another Big Foot video on YouTube, and asked him to PLLEEEEZZZE try a little sip. Reluctantly (and with a funny look on his face), he took the tiniest of sips. “It’s missing something,” he declared. And he felt like it wasn’t sweet enough.
I’ll agree, I felt like it needed to be a bit sweeter, but that’s OK, too:
It wasn’t until the next day that I informed him it contained a tablespoon of avocado. You actually can’t taste the avocado, even if you know it’s there. Mostly, I think, it’s for adding viscosity and healthy fat. Then he made a face and pretended to get upset at me. But that’s all in the fun of helping him try new things.
Occasionally, he likes something that he thinks he won’t (especially if I don’t tell him what’s in it.) For a recipe that works, I write in the cookbook, Winner! Make Again! That’s legally gathered evidence of his approval for future repeats, just in case.
There Is Tofu
Yes, there are several recipes for both tofu and turnips here, but not many. I’m allergic to raw soy, so I’m quick to avoid it. I’m sure they’re delicious in their own way–and I could make them with substitute ingredients, like meat. In fact, I might actually do that one day.
For instance: page 120’s Tofu-Stuffed Peppers With Feta could be converted by swapping out the 14-ounce package of extra firm tofu with, say, a pound of ground chicken or turkey. The two peppers are cut in half and laid on the side, used to hold the filling. Mix and bake as you would for the tofu, 25 minutes.
On page 84 is a Mushroom-Tofu Lettuce Wrap with Peanut Sauce, which might also be good with ground turkey or chicken in place of the tofu. The peanut sauce with soy/tamari, rice wine vinegar, sriracha, fresh ginger, and peanut butter sounds interesting. Wrapped in lettuce with some grilled chicken strips might be a nice summer lunch, too.
Think about it: in the same way one would use tofu in place of meat in a dish, the opposite is also true. So there’s no saying I won’t try a tofu-based recipe by swapping out the tofu. I just won’t make them when BF is home.
Also found when buying ingredients for the Chocolate Macadamia Clusters were two items not normally found in Walmart:
The peanut butter is organic, but the almond butter isn’t. And the almond butter has no salt or sugar, which is unusual for anything you find at Walmart.
When you think “organic,” chances are the first thing you think of is “Whole Foods.” You’d be right–both Whole Foods and Trader Joe’s have a variety of organic foods, as does HEB and its upscale Central Market. In fact, on our last trip to TJ’s in December, we found some organic hot chocolate (in packets) for BF to enjoy. Whole Foods also has some organic hot chocolate in a can, with 22 grams of sugar in every serving. So understand that “organic” doesn’t always equate to healthy.
What It Means
Calling a product “organic” is more than just a name. The USDA has specific guidelines for the production of organic food, so it’s not just a term like “natural” or “healthy.” There is also a certification process that food producers must follow in order to have the seal on their labels.
I prefer to buy organic whenever I can, but I don’t do it all the time. For one thing, organic is more expensive because of the more intensive farming and processing practices involved, including the certification. Another is that not everything organic is necessarily better. Strawberries, yes, but bananas, not so much since you peel them to eat them (unless they’re marked down to sell fast–then you buy them and make banana bread!)
The FDA has a series of blogs called Organic 101:
- Part One discusses what’s not allowed in organic farming
- Part Two discusses substances that are and are not allowed inorganic farming
- Part Three explains what the organic label means
Of course, no matter what, reading labels is essential for eating as healthy as you can.
Good Food No Matter Your Persuasion
Despite the “hippie” or “millennial” image that many people have of vegetarians, people from many walks of live became vegetarians for whatever reason. Miss Alice’s reason was practical and not as much of a choice as a decision, if that makes any sense. (As of late, she’s fallen back on the carnivore wagon, but she’s healing from injuries, too.) Others make a conscious choice to avoid animal products, or just find avoiding meat less expensive. Again, everyone has a unique reason for going vegetarian.
For those of us who stay on the carnivore bandwagon, Emilie’s vegetarian keto book offers a range of recipes we might not think of otherwise. I see it as a supplement to her last two great keto books. It’s also an expansion of delicious keto recipes that I can enjoy and have in my pocket if someone drops by and says, “oh, I’m a vegetarian.” Mind you, the likelihood of that happening here in the middle of rural Louisiana is a bit low, but I like to be somewhat prepared for the remote possibility.
Another good reason to have this book: you’re out of meat, or you’re tired of the same old thing. Isn’t that reason enough?
Many thanks to Emilie and her publisher for sending me a copy and letting me preview the book, too.
Until Next Time
If you’re going keto, thinking about going vegetarian, or just want some new and different tasty dishes, Vegetarian Keto In 30 Minutes has 90 recipes that will keep you in tasty, healthy food that’s fast and easy to prepare all year long.
In the next blog, I have a non-keto, non-vegetarian recipe that involves one of Emilie’s occasional sponsors. However delicious, mine will not be a sponsored post.
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.
Keto? Southern Cooking? The two don’t normally go together. But if you’re The Texas Granola Girl, they certainly do. I’ll tell you all about it.
Hi, Again Dear Readers:
It’s been a busy week again, and I thought a cookbook review was a good idea, especially for those who are doing keto. And if you’re in Texas, you’ll enjoy this one.
In response to my last post on the delicious Tex-Mex cauliflower rice dish that BF didn’t like, I received two responses. The first, from Aunt Ruth, who was quite complimentary. She might even try it one day. However, the second email came from the GER, who proclaimed, “BARFO! YUCK OH!” I used to cook for the GER. Like BF, if I didn’t tell him it was cauliflower, the reaction would have likely been different.
Incidentally, if you ever come to visit and see this on the kitchen counter:
Understand that it’s not part of any recipe. It’s just sitting there. That’s where we leave it when we get home from pet food supply runs at Tractor Supply. Honest.
Lots to tell, so let’s get started.
Alvin Calhoun’s Funeral
As I mentioned in the last blog, Baton Rouge barbecue master Alvin Calhoun passed away. The funeral was Friday the 14th at Winfield Funeral Home on Plank Street in Baton Rouge.
I was already planning to run some errands in Baton Rouge that Friday. BF was off work, and so the stars were in alignment for us to go.
BF and I went to pay our respects and see him one more time during the visitation period but didn’t stay for the service. We met with his son Davin and his wife Kim, nice people just like Alvin. I downloaded the picture of him onto my phone and sent it to her, along with the blog so they could read it. Davin will be continuing the business they started, and BF will be bringing some motor parts to them soon.
We went to the front of the chapel to see Alvin, and I chanted quietly with him for just a minute. He was well-liked, of course, and there were lots of people there. I couldn’t sit and chant with him for too long, but I did chant a little.
Alvin was dressed in a tasteful suit, and he looked good. In fact, he looked just like we remember him. Of course, we won’t forget him, either.
After the funeral, we proceeded with our errands. It was going to be one, but since we were in the Capital City anyway, it ended up being a “day trip.”
My five-year-old vacuum cleaner needs a new electrical cord, and I made multiple phone calls to try and get it done. Finally, I found someone who would work on it for me without semantics. No kidding–one guy I talked to whined because I told him I had a higher-end Bissell. I found someone else. Once I figured out where I was headed, Friday was the day.
We did make it to Trader Joe’s, and we had to wear masks to go in. They were nice about it, as they always are. They’ve just dropped that requirement this week, though, nationwide. I saw lots of lovely new things, and they even had little cups of ready-to-eat “overnight oatmeal.” More on that later in this blog.
BF has finally set foot in Cost Plus World Market, where I buy his favorite British cookies, Jammie Dodgers. He had no idea what they were until I brought some home one day. They’re a favorite now, right behind Oreos.
And for the next time I make pesto, I found this lifesaver with a slightly curved end:
I mean, REALLY–the blades in my blender have left cuts in my other spatulas, but now I don’t have to ruin any more of them. It’s about the same length as my others:
It wasn’t expensive. Kitchenaid has a similar model, but I didn’t know that either. Next door is Joann’s, where I got some buttons for two projects and two on-sale patterns.
I also replaced my years-old coffee grinder that blew up the other night.
Wish I’d bought this a long time ago–it’s much quieter than the older one and doesn’t scare the cat. Bed, Bath & Beyond has some very high-end expensive models, and. . .I went to Target for this $20 model.
During a quick FaceTime call to BF, while I was out shopping recently, he told his manager at work that “there’s a whole other world that Amy’s in that I’m not familiar with.” (She waved at me, too.) Now he’s been introduced to a couple of those places. After a stop at a local outdoorsman place, the feeling is mutual. But I did pass on those locally-made dog treats they had made with nutria meat. Nutria is a large rodent creature that is an invasive species mistakenly introduced into the US, and thrives in coastal states like Louisiana. I don’t think even our dogs would touch those treats. Ever.
New Sprouts Market In Baton Rouge
We were headed home and what did I see? A new Sprouts Market! I had no idea!
I never made it to the Sprouts that, um, sprouted, in Houston before I left. Longtime friend of the blog LK visited the one near Pearland on Old Chocolate Bayou Road when they first opened. I meant to go, but I never made it. Or maybe I was afraid to because of all the great stuff they have and I didn’t have money for all that. Oh, well. There are now 49 Sprouts Markets throughout Texas, and Louisiana just got one.
I’ll be stopping in next trip and giving a full report, finally.
Low Caffeine Movement?
It seems that drinking high-octane coffee during the pandemic has led to something unintended–caffeine overload. Now one company wants to help with that.
New startup Buzz Lite recognizes that coffee lovers don’t like caffeine overdoses and offers an alternative. It looks like the millennials are leading the way, but lower-dose caffeine can benefit those with high blood pressure and other caffeine-induced issues.
Yeah, OK, I’ll just go ahead and admit that I can get downright grouchy if I OD on caffeine. BF just ducks and sneaks out the back door to get to the garage.
What’s Amy been drinking with her decaf since she got here? Community Coffee’s Half-Caff Ground Coffee. Add about a half tablespoon or so into the decaf and it’s just fine. No burning my stomach or anything, and I get enough “boost.” It’s when I add full-strength coffee or have a cup of very strong tea that I start reaching for the Tums.
Half-caff has been around for a while, and it just takes knowing how much you can tolerate without bad side effects. I’m glad I’m not the only one, though.
Buzz Lite Coffee is currently only available online, but may eventually be as widely available as other brands of coffee.
The Texas Granola Girl
What happens when a Texas ranch girl goes keto and starts a blog? You get The Southern Keto Cookbook.
The cookbook has been available since last year and is one of those wonderful titles I received from my year-long Callisto benefit. I’ve made a few recipes from this book, and I always want to make something else and get BF to eat it. He just told family members his philosophy of my cooking over the weekend: “Stay ALERT! Stay ALIVE.” Not all of it is bad, though.
Emilie Bailey is a rancher’s wife in a city north of Dallas. She cooks and works on the ranch with her husband and two daughters. She’s a seventh-generation Texan and is also a former restauranteur. After a health diagnosis of inflammation for both her and one daughter, she began creating keto recipes that are just as enjoyable as their non-keto counterparts.
Here are a few that I’ve made since receiving this book.
Keto Green Chile Cauliflower Rice Bake
Well, on page 64-65, is a recipe I think I tried first, and even BF liked it (mostly because of the Monterey Jack Cheese.) Tasty, cheesy, and a nice touch with the can of green chiles.
Adapted from Emilie’s mother’s rice dish, it’s a creamy, delicious side dish that’s easy to make and good anytime. I haven’t made it since last year, so I need to make it again.
NOTE: you must cook the cauliflower rice prior to making this dish. I speak from experience. That’s why there’s a bit of yellow highlighter and a note to make sure I don’t forget.
Keto Turnips? NO
Ok, I hate to rain on this parade, but turnips and I do not get along.
Emilie has six recipes for turnips, including one I tried on pages 66-67 for Cheesy “Hash-Brown” Casserole. Turnips are used here as a substitute for potatoes. One of our neighbors grew turnips in his garden last year and brought over a bunch. Well, this was the first recipe I tried.
Don’t get me wrong, it wasn’t a bad recipe at all. And I know there are people who just love turnips. Not me. BF wouldn’t try it, so I ate it all week. Well, until it made me horribly sick.
As I mentioned in the post on cauliflower rice, I’ve made mac & cheese with cauliflower many times. I need to make that again sometime. But the turnips nauseated me!
Maybe it’s because I ate it every day for a few days. I’ve never eaten turnips that much or that often. Much as I like this book, I have to pass on those six recipes. If you like turnips, you’ve got six recipes to enjoy with them.
Granny’s Blackberry Cobbler, Keto Version
Now here’s one sweet treat we can all get into.
Dessert is always essential, and Emilie doesn’t disappoint here, either. Allow me to show you a dessert that I like because it’s tasty and keto, and BF likes it because it’s sweet and tasty.
We have blackberries growing all around the property. When they start to ripen, I pick and pick and pick until the cycle is over. Right now on the other side of the garage, there is a mass of the little berries I’m anxious to see ripen so I can pick them all. One reason is I want them is for a cup for this delicious blackberry cobbler on page 176. If I pick enough I can freeze them and make this anytime.
Note that the pit bull loves these little berries, and will eat them off the vine if I show them where they are.
The Keto Dessert Time
There is a quart-sized bag of frozen berries from last year that I forgot to use up, so I decided to make one this week. I let the berries thaw for a few hours prior to baking. They were juicy, and they worked just fine.
Of course, I forgot one essential ingredient:
Emilie, like many keto authors, uses a blend of this and monk fruit, but I don’t have any right now. So because I didn’t think it was sweet enough, I added a bit of my secret weapon “booster.”
One of the biggest differences this time is that I decided to use almond MEAL instead of almond FLOUR, as I normally do. This may be why it didn’t bake in the recommended time, and I had to put it back for another 20 minutes. But it came out just fine.
There are a few steps, but it’s not difficult. First, mix the dry ingredients and whisk them together:
Then start adding in the wet ingredients:
And three eggs, whisked and beaten well:
Now add the very thick batter into the baking pan:
Now add the blackberries–sprinkle them over the top:
Next, you press the blackberries into the batter a little, so that they’re still visible but “stuck” in the batter.
Mix up a tablespoon of the sweetener (no stevia here) and a quarter-teaspoon of ground cinnamon, and sprinkle that over the top.
At 350F degrees for 25 to 30 minutes, until it’s baked, “or until the top is golden brown.”
You must let this cool for a good 30 minutes before cutting into 9 squares and serving.
Emilie also suggests serving with fresh whipped cream, but we didn’t do that.
I did, however, let our dinner guest TT know that while he was welcome to try some, it’s keto, gluten-free, and not what he might be expecting based on the Instant Pot chocolate cake. He said that he was full, and left shortly thereafter. The Boy had also come by to work on a motor, stayed for dinner, and was going to try some but ended up forgetting.
BF didn’t. I might make another one next week.
Oh, and if it’s cold from the fridge, warm it in the microwave. You’re welcome.
This cobbler look longer to bake than I remember from last year’s, but there are two factors that likely affected it:
- First, I used a pan that was 8″ by 8″, not the 9″ x 9″ suggested in the recipe. That’s what I have on hand.
- Second, I used almond meal instead of fine almond flour made from skinned almonds. It makes a heavier and denser batter, I think, and that probably was the main reason for the longer time required.
It was still good.
Followup: The Overnight Oats Post
Last week I served BF dinner and said, “I wouldn’t feed you anything bad.” He responded, “what about quinoa? And the Awful Falafel?”
Remember my post on overnight oatmeal about five years ago? I wrote this when I was living in Houston, and told BF about it on one of our nightly calls. I suggested that he try overnight oatmeal for himself. It would be perfect for a single guy living alone. Breakfast–done! Well, that’s what one thinks.
Five months after I moved here, the weather warmed up in February, and I decided to make it one night. The next morning, I went where BF was snoozing with the cat, and I asked, “Honey, would you like to try some overnight oatmeal?” Rolling over and half awake, he says, “hmmm, sure.” I gave him a bite and got a reaction I wasn’t expecting. He was then wide awake when he said:
“AAAAAHHHH!!! That’s disgusting! It tastes like cat vomit! AAAAAHHHH!!!!”
Yeah, OK, I guess you didn’t like it. Thanks for the unvarnished opinion, as always. Believe me when I tell you that I still giggle when I think about this pivotal day in our relationship history.
To Anyone Who Will Listen
BF likes to tell HIS side of the story frequently, most often to coworkers. It was at that point that he began telling AK and then everyone, “she’s tryin’ ta kill me!” I’ve been offered my own opportunity to tell the story from my side on a few occasions. However, the conflict comes down to one factor: BF never read the original blog post.
So last week, I looked it up and read it to him. Finally, he understands that overnight oatmeal is served cold and that I like it with chocolate, peanut butter, agave syrup, and a few other things. You can make it with a wide variety of ingredients, customized to your own tastes. BF is so used to the packaged “instant” stuff that he doesn’t know how to make it for himself. Why would he, when there is such a thing as “instant microwave oatmeal?” Never mind that it has 6,000 grams of sugar and a host of other chemicals that you might not want to eat.
Well, we keep soldiering on, as two imperfect people who don’t give up on each other.
Until Next Time
Whether or not you’re doing keto, I highly recommend The Southern Keto Cookbook by Emilie Bailey. The food is good, pretty easy to make, and enjoyable whether or not you’re from the South. I want to make so many more, like the Roasted Poblano Cauliflower “Mac” & Cheese on page 78 and the Texas Taco Hash on page 168. But there is. . .well, never mind. It looks tasty, for me, anyway.
Turnip lovers may like this book for the six recipes alone, but the entire book has plenty of great recipes we’ll be enjoying for a long time. And it’s all healthy, keto-friendly, and uses ingredients that are generally easy to find, even in this part of Louisiana.
Emilie’s newest blog post was just posted today. What’s she cooking up? Keto Rice Pudding, with, no kidding, cauliflower rice. You’ll have to read it to believe it, and I need to find whatever allulose sweetener is, order it, or make it with what I have here. Dairy-free, her newest dessert uses full-fat coconut milk and almond milk. It’s just so crazy I have to try it, and BF can have his Jammie Dodgers.
Happy Dining, Y’all!