Namecheap.com
Ultimate Simple Keto Cookbook
Review: The Ultimate Simple Keto Cookbook

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.

Follow me on Bloglovin’

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.

Watermelon Update

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:

Three watermelons on the stove

Aren’t they gorgeous?

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. 

The Pantry

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:

Cornstarch can

Is this any good?

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:

Bottom of cornstarch can with 2009 date

Wait–what?

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.

Ultimate Simple Keto Cookbook

The latest!

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:

Chicken frying in pan

Just like this

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.

Pouring sauce over chicken

1.5 cups of it

Spread it around:

Spreading marinara sauce over the chicken

All over the chicken

Now sprinkle one an one-half cups of shredded mozzarella (or provolone) cheese over the top:

Mozzarella cheese over top of chicken

Yum!

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.

Simple keto Dinner on red plate with chicien and broccoli

This was a fantastic and simple keto dinner

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: 

Sugar in the raw blended sweetener

One of many natural sweeteners available now

This is the ingredient list: 

Back of the package

See, at the top, it says 1:1, because it measures like sugar.

This is what’s in it:

Ingredients list

And if you’re diabetic–there you go!

Making Brownies

These come together in a snap and bake up nicely.

Ingredients for Classic Brownies

The Setup

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.

Parchment square in pan

You have to weight it, otherwise, the parchment goes sailing to the floor.

Chop up the butter and chocolate:

Chocolate and butter chopped in bowl

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:

Butter and melted chocolate

Stir them together:

Melted chocolate and butter stirred together

Ta-dah!

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:

Mixing Chocolate And Sweetener

Like so

Now the eggs, one at a time.

Blending eggs and chocolate

Now add vanilla. If you’re lucky, you have some of this:

Pouring vanilla into brownie mix

Right in there, a teaspoon

Blend it well:

Blending vanilla into the mixture with a hand mixer

Almost there

Mix until the batter is smooth, and proceed to the next stage.

Dry Ingredients

Into another bowl, mix up a cup of almond flour, a teaspoon of baking powder, and a quarter-teaspoon of kosher salt:

Mixture eof almon flour, baking powedere and kosher salt

Just whisk to combine. (Obviously, I mixed while the chocolate was cooling a little.)

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.

Mixing dry ingreients into the wet

Like so.

Once it’s all incorporated, mix well, but don’t over-mix it.

Mixed brownie batter

Yum!

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.

Spreading brownie batter into pan

This batter is quite thick, so it needs help

Into the oven at 350F degrees for 20 to 25 minutes, “until the center is just set but still jiggles”:

Brownies going into countertop oven for 25 minutes

Here we go!

This is what it looks like coming out of the oven:

Freshly baked hot brownies

Don’t cut into them just yet

You must let them cool for about 15 minutes on a rack, then refrigerate them for 35 minutes or longer before you cut them:

Brownies cut into 16

Now you can have one

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:

Browning beef with onion and garlic

When it looks like this:

Cooked and browned beef in a cast iron skillet

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:

Adding salt to bowl

Mix this up really well, since this is the sauce

Add in a cup of shredded or grated cheddar cheese:

Adding grated cheddar cheese

Cheese makes nearly everything better, doesn’t it?

Mix well:

Cheese in sauce

Stir again

Baking

Now add to the pan:

Pouring cheese sauce into pan

Here we go!

Spread it over the top:

Spread sauce around

it will sink down a little, so mix it around if any beef is uncovered.

Add the remaining half-cup of cheddar cheese:

Cheese topping

SO good!

Make sure it’s covered:

Covered with cheese

Bake in the oven for 30 to 35 minutes, or until it’s set and looks like this:

Baked cheeseburger casserole

Delicious!!

Cutting cheeseburger casserole

An easy, one-pan dinner

This recipe makes four generous servings, and we had dinner one night and lunch the next day.

Dinnere is served!

Dinner is served!

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:

Dishes in sink

The dishes never stop

But the mighty dishwasher of the HeatCageKitchen took care of it:

Countertop dishwasher full

Still working like a champ

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.

Enjoy!!

 

Slice of blackberry cobbler
Review: The Southern Keto Cookbook

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.

Find me on Bloglovin’

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:

Can of dog food on counter

Don’t panic.

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.

Friday’s Errands

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:

Blending spatula

Where has this BEEN all my life?

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:

Blender spatual full length

Can’t wait to use this!

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.

Bodum coffee grinder with box

Similar to the previous model

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.

Never again.

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.

Ingredients minus sweetener

The Setup

Of course, I forgot one essential ingredient:

Sweetener bag erythritol

This is essential, of course.

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.”

Bottle of liquid stevia in my hand

Liquid Stevia

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. 

Making Cobbler

There are a few steps, but it’s not difficult. First, mix the dry ingredients and whisk them together:

Whisking dry ingredients together

Just like this

Then start adding in the wet ingredients:

Adding sour cream

I did this out of sequence but it came out fine. Next up: a stick of melted butter:

adding eggs

And three eggs, whisked and beaten well:

pouring eggs into the mix

Right in.

Pouring almond milk

Almond milk instead of regular dairy? Yes.

Finishing

Spraying baking pan

Don’t forget the cooking spray!

Now add the very thick batter into the baking pan:

Spreading batter into baking pan

I had to do this, it was that thick.

Now add the blackberries–sprinkle them over the top:

Sprinkling blackberries

One cup, but I wish I’d added a little more

Next, you press the blackberries into the batter a little, so that they’re still visible but “stuck” in the batter.

Berries pressed into batter

Like this.

Mix up a tablespoon of the sweetener (no stevia here) and a quarter-teaspoon of ground cinnamon, and sprinkle that over the top.

Spreading cinnamon topping

It makes a nice sweet and crunchy topping

And Bake!

At 350F degrees for 25 to 30 minutes, until it’s baked, “or until the top is golden brown.”

Blackberrycobblerbaked

Ta-dah!

You must let this cool for a good 30 minutes before cutting into 9 squares and serving.

Slice of blackberry cobbler

It is as good as it looks.

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.

Two Things

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!

Skip to toolbar