Yeah… truly, I was just using what I had on hand…which isn’t much, ’cause I need to go shopping. I loathe shopping for groceries. Make them fall from the sky, I say!
Tracie Smalls – This recipe made 48 truffles, so if you want to make more, just double up on the ingredients. My sister bought a huge 2 lb bag of crushed Oreos at a specialty store, but we still had to run them through the food processor.
Ian Ian-Andrew You said: Im gluten sensitive – that looks awesome, though 1.5 years ago I would never have near it. Main thing w greenhouse global warming: the more vegetarian we are, the less we raise animals just to kill them after they’ve squabdeted ester and food and exited megatons if methane – which would be funny if it wasn’t recognized as a suicidal system of body sustenance.
Using hummus as a dip with cauliflower is also very good, or flavoring it with a little pesto stirred in also. I can eat hummus with anything. Fresh spinach and rucola with a little bit of chicken leftovers and hummus can even be a small meal for me, but that’s possibly not for everybody since chicken and hummus together can be a bit well too much.
Tastes mo betta the next day, since the flavors had time to blend more. It’s not in the recipe, but I added some lemon pepper (just a little bit!) to it, since the kind of hummus I love most has a bit of lemon juice in it.
I made it with: white beans, olive oil (no Tahini), lemon, garlic and pepper. I didn’t have any pita. This is sliced French baguette. I also have some nice rosemary olive oil bread.
They’ll keep for a few days to a week at BEST. At worst, a month. Quote from the link above says refrigerated dills are typically cucumbers soaked for 1 week in a salt brine and then stored in the refrigerator for up to 2 months.
Jeff Golenia I’ve often though to do that, but heck, I love pickle juice, so there’s rarely any left (I add it to bloody Marys!).
This time I used only salt & pepper, a dash of Old Bay and the tiniest hint of nutmeg (which I usually like to put in any creamy soup)…but I have experimented with curry powder and allspice. I didn’t want to go too fancy with the spice this time, because of the pumpkin used in the soup.
My mother gave me her pressure cooker because it’s a pressure cooker and people don’t understand how easy and great they are up cook with. I’ve used them in the past quite a bit in kitchens I was running so I guess it’s time to make some chicken chilie verde….:-)
Silvers (coho) are pretty plentiful, but kings are not doing that well, so if you see those for sale and care about sustainability… I would avoid kings.
Nah, I don’t wanna waste it on my lack of sushi preparing skills. And I can’t afford to buy up a bunch of stuff to go with it (I don’t eat sashimi unless it’s in a roll).
Yeah, I’m not keen on making sushi at home and don’t really trust the grocers’ fish for straight raw. Although, I do like to sear the outside leaving the rest warm. Will you be eating the skin, too?
Plus this is previously frozen. I’m sure the texture will be eww for sushi.
No, I don’t eat the skin. Hell, I’ve taken THIS long to get the courage to buy it because I get the willies I get from fish skin, but since it seems I’m unable to find ANY salmon fillets that are skinless, I finally said fuck it. Yes, I realize they cook better with it on, but I really wish I could do without.
That’s the best part! I didn’t splurge. This stuff was $6.99/lb on sale thru my online grocery delivery two weeks ago so I got two small trays and threw them right into the freezer til I was ready to do something with ’em. I also don’t have a grill, so yeah…
YOU CAN’T BE HAPPY WITH FILETS LIKE EVERYBODY ELSE?…….OR ARE GOING TO CUT SMALLER, CHOP & MIX WIYH MAYO’ OR VINEGAR & OIL TO MAKE SALMON SALAD (ADD A DASH OF LEMON JUICE & SMALL (TINY) PIECES OF APPLE TOO IF YOU LIKE).
I don’t know what I could recommend for a substitute, sorry. I guess you could leave it out and just use a tiny bit of crushed red pepper for a bit of heat and tang? I centered the dish around the sauce, so I don’t know what to tel ya, Belle Femme
Sorry! I’d just leave it out and maybe add some minced garlic and grated ginger to the honey/soy mixture, at least that way you get some zip without heat.
You can substitute any “glaze” you like… Teriyaki, brown sugar and soy, balsamic and miso… Lots of combinations. Really you are looking for some sugars to caramelize with the fish and give it a nutty, sweet BBQ like flavor profile at the top note…
I should edit the recipe to say – If you don’t like the hot stuff, you’re on your own – I’d rather not tell people what to put on their fish, ’cause I don’t know your tastes – or you can go circle Billy and follow his cookin’ page.
PS – this was not ‘hot’ to me at all. But I was making it for more people than myself, so I had that to consider. If I made it again for just me, I’d include 2 or more Serrano peppers.
Yea! I just saw that and it looks like a success!! P.S. Fish sauce is a killer go to secret ingredient for many chefs… 😉 I’m gonna make your recipe next weekend! 🙂
Bobbi Jo Woods probably best I didn’t go anyway. At that point I had been up for 48 hours straight and needed some sleep before another long night at work :-\
Gas is a deal-breaker for me. One of the few reasons I do not rent downtown. I think it’s like, city fire code, or something, for housing that’s bigger than a triplex to have only electric stoves.
I’ve never been in a home with gas. And have cooked maybe once or twice on one. I can see how cooks prefer gas, though, with its flexibility and control.
G Hartman whenever I have eggs and cheese on a bagel or muffin, I have to have a sausage patty. Gross, I know. Used to be something I ate all time. Not much anymore.
Sometimes, I wish I liked fried eggs so I could say that, Allyson Whipple. Seems very healthy. I’ve always thought about it – at least, some sauteed garlicky greens and an egg on top.
Sometimes I make a whole bunch of steel cut oats at a time and heat up a serving in the morning. Adding a tiny bit of cinnamon, molasses/honey and half of a chopped apple is my fave way.
You mentioned hollow. Sound like yours don’t have seeds? Makes sense. If we want seedless ones, we have to get them from the store …usually called “Hothouse” or “English seedless” cucumbers. Here, the ones we grow in the ground in the midwest of US have a very watery flesh inside, with lots of seeds. But they are edible and not too crazy.
This stuff seems about as penetrable as Grant’s tomb. I decided to stick it in the fridge and have avocado and turkey on toast. I’ll check on it tonight. Maybe have Brinner.
Oh, ya know…they had “white meat” plums and nectarines too, but they were all hard as rocks. I wanted to eat some fruit this week. Good thing I also got blueberries and strawberries
Bobbi Jo Woods next time they is hard as rocks,buy em anyway, just place them on your window sill for a couple of days til they get ripe ? patience is a virtue.
We buy about 60 lbs per year from a grower in the Fraser Valley – that gets the two of us through. Organic, and some of the “bushes” are over 100 years old, and over 10 feet tall.
It’s not a frenzy, I just really don’t share my menu much. I plan meals weekly, shop online, get my order Monday or Tuesday, and do most of the prep and cooking on weekends
Great on sandwiches. I sometimes mix with a little mayo and spread on sandwiches. I use for quick dressing for salads. evoo, apple cider vinegar, tahini, shallots S&P
I’m still full. That’s two cups of lettuce and a few veggies sprinkled on (I forgot to mention some onion), I also ate some chicken in half a pita pocket. So full.
My muffin tin officially hates me now – it won’t let go of the cooked-on egg after soaking overnight without a BIG fight. I might buy some silicone muffin cups or a whole pan
I have an airline pan that’s probably 50 years old (goodwill for a quarter!) that does them perfectly, but it’s very shiny. Then I have my new one that messes up cupcakes. IDK.
I skipped the taco seasoning and used my own blend (not as salty and has no sugar, those packets are disgusting): a few shakes of low-sodium chili powder, some dried cumin, a little oregano, and garlic powder. Added the tomatoes and scallions because I wanted more flavor in the dip.
Anyway, it turned out tasty, but super-rich, which is good because then you can only eat so much. I recommend putting a spoonful on some chips laid out on a plate, to avoid overdoing it 😉
Still too much cheese for me, but I’m in total agreement that those taco seasoning packets are disgusting. I make my own multi purpose Taco/Enchilada/Burrito seasoning too.
I also make my own Lemon Pepper seasoning. Stuff is awesome! Grated lemon peel and pepper. No salt, no sugar, no artificial color.
The ingredients I used in these were: For the egg mix: 6 eggs, chopped green onion, halved grape tomatoes, jalepenos diced fine, a little Parmesan cheese, some garlic powder. Then I used Jones Dairy Farm small sausage patties popped into the muffin tin before pouring the egg mix in. Topped half of them with some grated cheddar before baking, 350 for about 15 minutes. I did lightly grease the tin with some Crisco oil, but the egg still managed to stick a little. Mine may have been a bit undercooked, though, and I wonder if they would have released more easily if I’d have baked them longer. This was my first time making something like this. I’ll try again soon.
Hands down. Don’t get me wrong I like Arugula, micro greens watercress and a pile of other greens though endive and butter lettuce for salads are my fav. Your right it’s has a good flavor and texture. I could easily blind test it
Here in MN, we have had Old Dutch dill pickle chips since I was in like, junior high. They’re very dill-y, which I like, but have a tiny bit of vinegar kick. So I just don’t care to find another. Would you say those are more vinegar-y or dill-y?
Cool! I am no expert on the dish. I combine the two things and make it taste good. I’m a midwesterner, so comfort food for someone like me is more like tater tot hot dish LOL
Here are some things I do to make beans and rice in case you want to try it: I cook the beans with chopped celery, bell peppers, onions, and garlic, and some kind of meat (Louisianans often use “leftover” parts of pork, or they brine good cuts of pork a few days ahead, called “pickle meat,” and use those). I cook mine in a crock pot so it cooks slowly. Near the end, I take some of the beans out and whiz them with a blender until smooth and add them back in, then add sliced andouille sausage and cooked rice.
Yep. But I let it simmer for a bit longer than the recipe states. I don’t have kids like she does, who may have plainer tastes. I wanted a bit more complex and rich soup than to just heat it through.
Not very salty at all. I have been working hard to reduce my overall sodium intake…I save the salt for when I want chips or pickles. I don’t need an excessive amount in my meals 😉
That “salad” looked like ur mom made chicken and dropped it on the floor and walked over it and then you picked up but not before a dog got to it and then you added some stuff to it and put it on a plate
So I have two hunks of top loin pork roast now thawed out, I’m going to roast those with some rosemary sprigs & garlic on top of hunks of this squash (the long, stripey one, called Delicata) with some onion, butter, and sage. Should be fast and easy and tasty.
Not going to mush it. At least, I hope not. These are top loin roasts, not big, thick, shoulder cuts or something, so they will not take very long in the oven at all.
I’m pretty sure Cook’s Country/Cook’s Illustrated/America’s Test Kitchen is aimed mainly at white people who don’t know how to anything. But I will say ATK is legit PBS watching for tried and true methods.
Its pretty basic (especially for me) but what I do love is how they explain to people the stages for execution, securing the most amount of taste and flavor through ingredient choices, methods, preparation and technique. Cooking well is always about having good technique.
I agree. ATK is great for when you’re like…wanting to know the traditional/official method or flavor profile for something – and then they go even further when they show you a step or trick to do it faster or better
I pretty much quit bread, potatoes, rice (except wild/brown rice) but found the Ezekiel bread (Food For Life brand) to be pretty healthful compared to the others. I typically only eat one slice but I was ravenous at lunch today.
Bread all day long, breakfast, lunch, dinner, tea time, supper, midnight snack, whenevaaa haha me thinks it would be impossible to give up. Potatoes I could also eat all day, everyday but the lady in charge of meals isn’t fond of them.
Bobbi Jo Woods well more like the ingredients. For example 3 day old anything. Like hamburger meat, chicken, all that stuff just not great after 3 days. I even go and get the newer stuff in the back.
Bobbi Jo Woods I need to get on the freezer bag train. Just that stuff tastes like freezer stuff. I guess I need to be less picky or figure out the proper way to unthaw and cook them.
Try charcoal for freezer smells (from the pet store). I tie mine in a mesh bag, but a container with vent holes would work.
I don’t really like leftovers (eating the same thing all week), I don’t mind freezing them, but the fridge in my new(ish) apt is too small. It can’t hold all my baking stuff (flour, nuts), frozen uncooked food and leftovers. 🙁
My family did what this blog did. Sunday evening was the big “fancy” meal, Monday was leftovers of that, Tuesday was ground beef, Wed was some type of stew or long cooking meal (stuffed cabbage or bittermelon), Thurs was chicken, Friday was fish, I can’t remember what Saturday was lol. Sunday lunch was anything leftover from the week that the couple of people who stayed home to work the farm didn’t eat.
About once a week I usually make at least 2-3 different things to eat–so I have different leftovers to eat–not the same dish all week. Plus, I have lots of ready to eat things I can grab for a quick snack or to throw a salad or sammich together like cut up carrots, celery, broccoli, snap peas, small tomatoes, cucumbers, cottage cheese, various lettuces, cheeses, at least 2 or 3 different salad dressings, so my lunches are never boring or the same thing. Leftover beans, rice, onions, tomatoes can also be put together with some chicken broth for a fast soup or casserole topped with some cheese or just heated up with a corn tortilla on the side. Turkey and flourless bread w/roasted pepper or pickle slices with spinach or lettuce will make a great sammich. Then I always have a batch of some kind of soup or stew I made or a hunk of roast meat. Never the same things twice.
I’m not good with cooking small portions or fresh vegetables. I mean to cook something, then I end up tired or I don’t feel like it or I have lunch leftovers 🙁
I’m sure I have more time. Plus, working at home means I can be roasting squash or simmering soup that I start in between work tasks. Since I don’t buy fast food and stuff in packages, aside from the occasional can of tomatoes, and bagged brown rice/barley/beans and tuna – I gotta do all the cookin’.
Shani H oh, to have one of those keepers of the house. 🙂 The list would be long. I have a lot of organizing I am doing now and it’s hard going I don’t need this just throw it out. I am working on it. I have about 10 bins(boxes) to go through.
I’ve never had a housekeeper. I hired one cleaning lady once, in July, and she quit before I could have her come back again because of her relationship with the landlord – which was was over after her first session
Bobbi Jo Woods I have trust issues with my music equipment. I won’t even let people borrow them anymore. Not sure I could trust someone in the house alone or with me here and not feel like something was missing hehe
I was right here and my whole apartment is probably the size of maybe 2 of your rooms at your house. So I could see her the whole time. I don’t have trust issues. I actually trust too much, which can be a downfall.
Lol Beej 🙂 actually, I had (have) PTO to burn so I am starting the slow purge and organizing. I dumped 75% of my books, most of which were cookbooks (gasp), next step is to organize financial papers to scan and shred the rest. Been thinking about a cleaning service once a month or once a quarter.
I like the idea of cooking things quickly 🙂 I’ve never used a pressure cooker, ever; never seen one in use either so that probably encourages my hesitation. But since it’s just me, the idea of tossing stuff in to cook while I shower or do chores sounds awesome.
Bobbi Jo Woods I have my stuff catalogued and labels on it. So I can at least be like hey that’s mine. Though most that play in the studio I have known for over 7 years. I learned from letting someone’s friend borrow a drum machine and they never returned it nor said they would pay for it being lost. $400 is four hundred dollars! hehe
I made some butternut squash soup last week! And…….4 portions in the freezer. Sigh. I’ve been doing black rice, some type of veggie (either green beans or broccoli, frozen) and some type of protein. Simple and easy.
We cook every day for dinner (lunch is whatever, something fast) and the only “planning” is when the wifey asks if I want anything specific. Leftovers( some things taste better the following day) are a lunch thing and the pressure cooker is used for meat or a fast kinda soup. Honestly more time is spent tidying up afterwards than the preparation of the meal.
Spring lettuce mix with spinach candied orange walnuts, sweet diced Fuji apple, crumbled Italian sausage or chicken, bacon, feta, mandarin oranges, green onion, and Marston’s dressing.
Crush/smearing garlic makes it more pungent and to easy to burn. I wanted to add this to a soup, but saute it a bit, first. Sauteeing crushed garlic makes it burn (in my experience)
Spring mix greens… Chopped fresh garlic… Green onions and grape tomatoes… Dressing made from soya sauce, vinegar, oil & sugar (i prefer splenda) and topped with chopped toasted almond slivers, sesame seeds and crunched up ramen noodles (all browned in a pan with a lil butter with the beef flavour pkg from the noodles)
No no no noooooo, not raw Ms. Bobbi Jo…must be cooked, soft, melts in your mouf. My nonna used to have a home remedy for colds wif whisky and raw garlic but that’s another story haha!
“Taken”? Where dafuq have I been taken to?
Marry meeeeeeeeee Ms. Bobbi Jo!!!!!! Make gorgeous food for me and I’ll entertain you wif my guitar ?
Whew. Just got home. I loved the lady so much. She didn’t make me feel guilty, showed me how to use the glucometer, gave me tips about food and told me to eat every 2 hours (crazy!). I feel so full. I’m bad at eating often enough. Got a bunch of whole grain stuff with fiber, and veggies and lean meat. She told me it’s important to allow for cheat days to keep me from binges. So if I feel like having cake, have it. If I feel like pasta, eat it. Then just note my blood sugar as a result and get back on track. She hugged me and told me congratulations. She said this will be a really awesome life change and that she doesn’t think it’ll be too hard for me.
I cooked pancakes. The first thing I cooked on my stove when it was installed. I then baked cupcakes. Next is spaghetti. Then lasagna and enchiladas. Yum.
OK but you’re IN Italy, right… does that not make you an Italian? I mean, I’m Norwegian, Scandinavian, Finnish, Swedish and probably Polish…but live in America…so
I was thinking it’d be like a crab cake, but not fried. I’m not a huge fan of baking tuna into anything, except into a casserole dish of wide egg noodles and lots of heavy cream, Parmesan, and fresh peas 🙂 Which reminds me, I may make that some chilly night soon.
Shani H & Ali Lee – I just took some tahini (about a tablespoon) and stirred 1 tsp of raw honey into it. Tahini is a bit like peanut butter but made of sesame seeds, I use it in homemade hummus, but there’s always tons left, so I spread it on stuff and make salad dressing with it, too. Tahini has bit of a bitter edge, so the honey brightens it up 🙂
I always luv your food porn Ms.Bobbi Jo except for 1 thing…your cheese. Your cheese always looks so thinly sliced…it’s gotta be a bit thicker. Cheese has gotta be thick sometimes and that emmental looks too thin…ya gotta get it thicker.
One thing I’m lazy about is lunch..most of the time. I want it made fast, and in my belleh faster. So I didn’t slice this cheese – it came from the deli that way, and packed really tightly. You can even see the tell-tale out-dent of the other neighboring slice’s holes on the surface of this piece, ’cause of how tight they stacked and wrapped it. LOL
I don’t care about tenderloin – tenderloin is the popular girl on teh internetz. It’s got ELERENTY BILLION RECIPES about HER. the top loin is the stepchild no one cares about but needs more recipes…it’s just as delicious. Because FAT.
Swiss doesn’t mean it’s gotta be see thin..ya gotta be able to sink your teef into it and have loads of cheese stuck to your teef afterwards! Noooooo thinking about glucose or being diabetic when you bite into it.
You must roast it on a low temp, then if you say you do it slow? These are NOT thick roasts. 3″ at their thickest point. You could cut some thin boneless chops from the pieces I have here. Anyway, yeah the struggle. I sort of found two recipes and used them (one for the flavor profile and the other for cooking temps/timing and prep/method). Dinner is in mah belly now. See my newer posts
Cindee M I’ll repeat myself – it was on sale. I never bought that cut of meat before. I didn’t know what to expect OR what I was going to be getting. I ordered a 3lb roast. I got two 1.X lb roasts in separate packages. I shrugged, figured I would figure it out later, and vacuum-sealed them and put them in the freezer
I have never ever gotten anything else screwed up by this grocer. They are local and I have had no disappointments trusting them in the past. They also call when shopping for me, even for the slightest shit sometimes, but just to make sure I’m happy. They didn’t have Tangerines. They had navel oranges, would I be happy with a substitution? Yeah. Lol
I overdid it a bit. I thought the recipe meant an 8 oz. box of linguine – I went back to look and it just says “1 box of linguine”. There was twice the broth for the pasta. I had finished the pot, drained off the remaining liquid to save for soup or something later, and managed to salvage the dish – it was still pretty overdone pasta for my taste – I like it al dente or just a bit past that – this is almost bordering mushy
I read an article that eating reheated pasta has less of an effect on the way we metabolize the carbs, less imparts blood sugar & less tendency to store it as fat.
Everyone who I was following in the cooking world said this Delicata squash had a tender skin and wouldn’t need to be peeled. But I don’t cook my veggies to mush, so I guess I disagree. It’s OK on some pieces, but after awhile, I feel like I’m chewing and swallowing plastic. Would probably cook a bit longer next time, or peel it.
Bobbi Jo Woods my typical breakfast salad is red leaf lettuce, scallions, homemade croutons (basically I just season and saute old bread for a few minutes on the stove), and top with two fried eggs.
Will occasionally use chives instead of scallions, or Romaine instead of red leaf.
Dressing is lemon juice, salt, pepper, olive oil, and Dijon mustard. I don’t really measure anything, just add until it looks right.
Interesting. I am not ready for all that in the morning. I prefer comfort, protein, and heft in the a.m., saving light and crisp and bright for the lunch time meal (barring the occasional piece of fruit at breakfast). Dinner is almost always a salad and a leftover soup or entree. I don’t eat fried eggs, either, so if I had a salad for breakfast, it’d be kind of sad.
Muricans eat bananas wif bread???? Nahhhh I don’t believe ya. The murican I’ve got at home has never done such a thing. We hardly ever even have bananas.
Even though you’ve disappointed me wif this atrocity, I forgive you and still want you to marry me!
Wooohooo! Today I found out I am supposed to eat wayyyyy more carbs. Oops. No wonder I’ve been tired. I was eating about 18 grams per day of carbs, and I should be eating 140. Hahaha. I was counting proteins, fat, and vegetables as part of my carbs, which I should not have been doing. I love having a nutritionist.
Oh. And my nutritionist told me today that the BMI is absolute bullshit when I told her my doctor says I’m obese. She said “you’re obese but you are wearing a size small maternity pants? No. The BMI is bullshit. You have big boobs and big hips and a butt. Those things weigh something. It doesn’t account for body type of anyone ever, at all. Eat right and move your body. Stop paying attention to that crap.”
That made me feel better. I love how real she was too.
Yay! Sounds like a plan. But technically, you were correct to count those as carbs, too. People always think of carbs as just breads and other starches lol.
Lol I told her I read about it on a website about diabetes. She laughed and said as is with most things, it’s different when prego. She said the answer to fat, protein and vegetables is always yes with only a few exceptions. She gave me a whole list of the good stuff vs the not as good stuff.
Part of why I need so many carbs is that I lost 3 pounds this week and my BG was always in the 70s 2 hours after meals and the 60s overnight, when it should be consistently 90-120 while I’m pregnant. Some diabetes I have, eh? Lol
Our bodies are all different, but yeah, I expect since you’re pregnant, you have different nutritional requirements. 90-120 is still healthy BG readings to have (for anyone) and 60s overnight is worrisome. I don’t know how low mine drops overnight but even on a good day, I can wake up with a high number vs a low one. So I try not to eat past 10, sometimes even earlier, seeing as I’m usually in bed by 1 at the latest.
When mine were the highest after fasting was when I didn’t eat within 30 minutes of going to bed. 2 docs have now told me that I legit have to eat a snack basically in my bed and then go to bed, otherwise mine is higher than it should be in the morning. So freaking weird. That seems so backwards to me.
Ha ha! That is a thing! Our body’s BG drops dramatically overnight and then in the wee hours, rises up significantly to make up for it. It’s called the Dawn phenomenon.
Growing up, I never liked leftovers much, but I think it was because they were repetitive. I have been making a variety of things to add to the mix so it’s not annoying anymore.
Ugh, I took it out after 40 minutes, and then baked it uncovered to get the cheesy layer all bubbly, but the dish is a bit watery. Putting it back in for a bit.
The original recipe called for sage, but honestly, it didn’t need it. I am finally sitting down to a hunk of this and put lots of cracked black pepper on it…very tasty
Not necessarily stuff I’m going to eat just this week LOL. But I want to make most of it sooner than later, so as not to have the ingredients languishing about for too long.
I have health problems and have struggled through my whole adult life with weight and now I have diabetes and other concerns, so I prefer not to gamble and just “grab” things. I cook everything (almost) from scratch.
Weekend meals and weekday dinners are always from scratch…even today’s lunch pizza was homemade.We plan nothing butttttt our home cooked meals are always “healthy”.
I feel like I have to, or I’ll go insane. I cannot stand throwing food away, so planning is the one way to keep stuff from going bad because I forgot about it. I posted this mostly for myself, anyway.
Planning meals is excellent, but don’t eva forget that cooking is an art and spontaneity is part of art. I’m certain that you can toss anything together and make a gorgeous, spontaneous meal!
I challenge you to make somefing spontaneous this week. Toss together whateva you got in da fridge and make somefing awesome!
No sauce on it – I just cut the squash in half, brushed the cut side with olive oil and sprinkled it with sea salt and pepper, then baked them with the cut-side down. The skin gets really blistery and the more bulbous ends are thinner, so they get more glossy/blistery (since you scoop the seeds out of the thick end before roasting)
If I go to a Korean BBQ house and they don’t have romaine I never return. Bulgogi on it’s own is pretty good but wrapped in some tender romaine with a little rice is some next level shit. Double plus good if you get some smoked bacon on the grill before the bulgogi, cuz that is restaurant orgasm. https://www.youtube.com/watch?v=F-bsf2x-aeE&feature=youtu.be&t=96
Looks like I’m having Bulgogi tomorrow for lunch, thanks!
The breakfast pizza was called “Sunday Brunch Sausage Scramble” and it said it had a biscuit crust, white gravy base, scrambled eggs, sausage, mozzarella, and cheddar. It was OK but I won’t get it again. It was something on sale that I thought sounded kinda tasty. The crust wasn’t really like a biscuit, though it had the texture of it, it was flat and powdery tasting. The sausage was OK but not like breakfast sausage tastes, with sage. It was more like Italian spiced sausage.
I am AT WORK and hungry as all get out and OF COURSE I have to come across YOUR PAGE/PROFILE/WHATEVER IT’S CALLED AND I CAN’T EVEN TAKE IT ANYMORE!!!!!!!!
Oil and rice wine vinegar. If I splurge I’ll make homemade Green Goddess. Chervil, tarragon, anchovies, mayo, lemon juice,sour cream, it was delicious in the 80’s and still one of my favs
Really greens should be spritzed or dressed very, very lightly. If it’s soupy , runny or a pool at the bottom of the bowl you have too much as has been noted
Bill Davis there’s some silly bitches with food blogs who put avocado and cilantro in a blender with Greek yogurt and call it “Green Goddess” – I only know because I have googled it several times. Yours from the ’80s was what I was looking for. Thanks.
Bobbi Jo Woods talk about short cuts gone wild. Cilantro? Uhhh no. Lol. I don’t know why I still love some of those dressings from the 80’s . I used to love going to Bobs Big boy because they served their hamburgers with their delicious 1000 Island dressing. 😉
I don’t like thousand island. I used to love Western brand dressing, but it’s way too sugary for me. That, and Kraft Catalina are totally ’80s dressings, lol. RAD!
I never bought real maple syrup before, except for the big jugs at Costco (I had one for like, 3 years). Anyway, the one I have now is a tiny bottle from Lunds & Byerly’s, grade A, made in MN.
The avocado would never make it onto the bread. It would disappear right from the skin with assistance from a spoon, right into my mouth. I’d have to buy pre-mashed avocado, and even then, I’d probably skip the bread and go for a spoon.
Which reminds me, my local Latin market chain has bad ass locally-made guac and I should buy some on my way home today.
Unless you have space dedicated to something else, I keep my bread in the freezer until I start the loaf, then in the fridge until it’s gone. I didn’t know for a long time that people don’t usually do this, so I like to mention it in case you miss having bread!
I don’t buy a lot by anyone’s standards, LOL. And the sprouted whole grain stuff should stay in the freezer anyway because it’s got no preservatives whatsoever, no sugar, and very very little sodium. So since I buy just one loaf once or twice a month, I have the room in my freezer (it’s not a big loaf, it’s short, but very dense bread). Takes me about a month to use because I don’t use it a lot. I’ve had more this week than others, though.
Yes. I eat sugar in moderation. I try to avoid foods with it added, but it’s nearly impossible. There’s even sugar added to tomatoes, salad dressings, and sour cream! Which is why I try to mostly buy whole foods. All that’s in my pantry is tuna, brown rice, nuts (almonds, walnuts, pecans), plain Triscuit (3 ingredients!), wild rice, dry beans, tomatoes, some pasta, and lots of unsalted chicken stock/beef stock.
Yeah that’s just my pantry. My freezer has spinach, frozen berries, peppers, cabbage soup, squash soup, sweet potato chicken soup, etc and my fridge is full of baby bok choy, carrots, 3 kinds of onions, several cheeses (blue, feta, lowfat chedder & habanero Jack, Swiss, lowfat cream cheese), romaine lettuce, leaf lettuce, cauliflower, snap peas, fennel, broccoli, two kinds of cabbage, apples, celery, a ton of fresh green beans, blackberries, and two lbs of mushrooms! Plus I got 2 steaks, 3 pork shoulders (!), chicken thighs/breasts (meat was on sale this month) and of course, wine 😛
I recommend good silicone baking tray OR lining the muffin tray with ham/bacon or parchment. The first silicone tray I got was not 100% food grade and the eggs stuck to it AND did not come clean AND made the eggs taste like soap
Me too, but I only like them fresh. I didn’t have the patience to saute them forever, so I steamed ’em a little bit after a good couple of minutes. Turned out lovely.
The only canned vegetables I can ever eat ( and if I have to) are Le Sueur Peas. For some reason that brand was around my household and my grandmother would Doctor them up with mint. Probably like other families we always had canned Jolly Green Giant or some crap like that but Growing up in a Mexican family we didn’t have a lot of canned vegetables . Amazing that generations of families used to eat nothing but canned vegetables. I do love fresh Peas with mint, lemon and scallions. I could eat a casserole dish of green beans with Applewood smoked bacon and diced caramelized onions. On rare occasions I’ll make The infamous green bean casserole with crunchy fried onions ( for my best friends request for the holidays) but I always kick it up five stars by making most everything from scratch. It’s always a big hit. Haha
Never had that kind of peas but I’d heard of them. And we had plenty of fresh veggies, too. Mom and Dad had a garden a couple of summers and it was grand. We ate stuff right out of the ground after dusting it off.
I once made the green bean casserole with fresh ingredients and homemade cream of mushroom sauce and everything and my family said they liked the dump from the can kind better 🙁 But the good news is they love my squash gratin (who wouldn’t, it’s got heavy cream, fresh herbs, garlic, and 2 kinds of cheese?) and I’m making it for our feast this year 🙂
I’m baking all my pies and prepping for Waldorf Salad. Squash au gratin sounds really good. I’m baking a huge buttercup squash with the turkey tomorrow. Happy Turkey Day Bobbi Jo Woods :))
Potatoes and yams are cooked, pies cooked, rolls are proofing, sauces cooked, turkey in the brine, wood in the water, bourbon in the glass. All systems go.
Looks absolutely gorgeous! Never crossed my mind tossing in cheese rind, tossed out a grana padano rind a couple of days ago. We do save our prosciutto rinds for soup.
The only reason I bought the pink ones, is because several Amazon reviews were showing photos of copycat versions they received when ordering the Bear Paws, and they got something else, which were thin/not the same quality and broke/melted. I figured it would be easier to get non-fake pink ones.
Yass. I have THREE pork shoulder/Boston butt cuts of pork! One is almost completely thawed and getting cooked this weekend, the other two are in the meat freezer. They’re all about 3 lbs each, and I had been collecting them when they were $8-10 each on sale since early fall.
I remember my mom using no-sugar pectin when making freezer strawberry jam when I was a kid. I wouldn’t ordinarily have had a problem with it, but now I do, since it often contains dextrose. Being diabetic, I’d rather have something that doesn’t spike me as much and give me a hard low sugar crash afterward https://tlhdiabetes.wordpress.com/2012/04/05/dextrose-diabetes/
http://www.myrecipes.com/recipe/jezebel-sauce-1 that’s kind of a basic recipe, but my fanmily does cranberry sauce, apple jelly, hot sauce, grainy mustard, and horseradish. bring it to a boil and serve over pork that you have ripped to shreds with your boar hands
Lol. I don’t have them either, but I do like to use a recipe as a guideline when it’s something I’ve not made before. In the case of the jelly, I’d also prefer a recipe since I’m really trying to find a perfect version that’s low in sugar. I can HAVE sugar, but I prefer to keep it to a minimum so I can enjoy moar sauce LOL
It appears to be expensive but from what I’m reading, you can get several batches of jam from one pack. Works out to almost the same price as the dextrose loaded pectin. 🙂
I was going to wait til tomorrow, but couldn’t resist folding up some of the spicy meat into a nice warm corn tortilla and threw some onion and cilantro on it.
I have never seen a red knife like that. Also the carrots look delicious. It’s hard when you can’t make your own food and have to eat fast food or bad diners.
I’m trying, Di Cleverly! I still eat things I probably shouldn’t, and still over-eat, but since I also exercise sporadically, I’ve maintained my current weight. I’ve got to lighten the load, still, so to speak. In more ways than one.
We had green and purple cabbage tossed with olive oil, fresh minced garlic, maple syrup, red wine vinegar and pumpkin seeds. I rarely cook when Dave’s not home.
Oh wow! I like ham. I got this at Lunds through their online delivery.Wonder if they have their ham. My current fave ham is by Metro Deli of Chicago, it’s a very thin-sliced applewood-smoked and uncured ham.
Terry McNeil just FYI, I did buy a package of the Pamona’s and guess what? The calcium water and liquid pectin, when prepared, will last months in airtight containers in my fridge, which is a blessing, since I’m making just a small batch of the cranberry pepper jelly tonight. Thanks again!
Gorgeous omelette! Only reason I ain’t droolin’ over it is cus it’s almost 3am, I’m home for Xmas and me knows that in da morning I’ll be having an awesome breakfast!
It’s the eve before Christmas eve here, so many of us are still busy with preparation I have wrapping and some cooking to do (not a lot, just maybe going to make some pepper jelly and throw some stew into the crockpot for myself the next few days and take it easy). Then I still have some client work tonight and sort of tomorrow. We’re all off to Mom’s tomorrow evening.
Lol I know they’re not English, kinda like a half-assed crumpet, though. Well, we call them that here, regardless.
I’m pretty sure I’ll be needing a food detox after da holidays. I tend to misbehave and eat things I shouldn’t. Holiday season started a couple of hours ago for me and shame on me I’ve had more than I should have.
No wrapping or cooking on our end. Xmas Eve wif my papà, nonno, sis and her lady in Firenze. Xmas is all about da food, drink and togetherness! TOGETHERNESS is what it’s all about! If I were you, I’d ditch da client work and have a drink or two.
My murican female unit gave me an English muffin once. Poor thing she was so disappointed when I told her that they weren’t really English.
This was an accident. We came back to my house from Christmas shopping, and I fell on my ass on the icy sidewalk, bag in hand. The bowls were in there, and since they were from the thrift shop, they were only protected by a bit of paper.
Our salad dressing is always olive oil and vinegar or lime and salt. Grew up hearing my mum saying that a salad should be “light”, a gust of wind is supposed to blow away a salad.
Olive oil first, salt and the last thing is vinegar. Vinegar “cooks” the lettuce so we believe it should be last.
I agree, Nisah Cheatham – not a fan of kale, maybe I will keep in the escarole and maybe put in fewer pieces of fennel? I love greens though, and honestly, full grown kale is not my fave, but when it’s cooked in soups, it sort of melts into the background. I really didn’t think it was too much green. I’ll have to think about it.
Oh and for anyone curious, I found a listing of the ingredients in the “Tuscan style” seasoning to use: garlic, onion, bell pepper, black pepper, crushed red pepper, oregano, basil, marjoram, and parsley. My store carries a salt-free bottle of this blend, so I will probably just grab it and use that to start.
Ahh I forgot about the cabbage! I mean, I did list it here but that was just me typing up what I saw on the list of ingredients. I LOVE cabbage. Raw, cooked, doesn’t matter. But this dish, I honestly didn’t notice it ow that you mention it. I definitely wanted more fennel, and will use more escarole and skip the cabbage. I have some in my fridge, but that’s going into a beef stir-fry this weekend with sugar snap peas, onions, carrots, and brown rice.
The mushrooms were just incidental as I needed to use them up before they got dried out or got slimy. I usually toss them into a brown bag when I get them home, to keep them from doing that, but then sometimes that dries them up too much, which is OK if I’m using them in a soup. Anyone else have that experience?
I’m sure they’re fine, Shiitake are usually drier than most shrooms…in fact, buying them dried is good, too. If you put them into a brown bag now they should be OK.
Oh. I’ll have to try this. And yeah, there are better fresh salsas out there but Pace is not bad for jarred stuff. And just like you said, I actually recognize all the ingredients
Thought of you and your romaine lettuce today Ms. Bobbi Jo. I got a romanesco broccoli at da market today, beautiful looking bouquet, wtf do I do wif it?!
This is leftovers, Loc T – but yeah. I’m not a fan of regular bok choy just sauteed on its own. It’s got a taste I don’t like as much as baby bok choy. Gonna chop/freeze half raw for soup, and will stir-fry the rest with turkey, beef, onions, scallions, soy, chili, ginger, and garlic, with a big batch of brown rice too, and throw meal-size servings into the freezer.
I’ve been diagnosed as type 2 since 2007 (who knows for how long before that, I had it) and I tried both diabetic friendly meal plans and low-carb/higher fat ones, and the low carb ones aren’t good for me, even though I really wanted them to be. I can spike my blood glucose worse on something that’s low carb/and has fat in it, than something that’s sweet. So I’ve decided to slowly let some complex carbs back into my eating, but very few, and they’re typically whole grain. Barley, tiny pastas like cut up spaghetti or mini-Penne and/or orzo/Pastina, occasionally a heap of linguine, but with LOTS of veggies and a tiny bit of cheese.
When I want something sweet, I make sure I have fruit in the house. Oranges, tangerines,bananas, plums, apples, berries, pears, peaches, etc. I occasionally have pizza or ice cream, but am working to curb those. Whatever is in season is cheapest. Hope that helps you, too.
Oh, and I reserve the alcohol for say, maybe twice a month.
That’s the hard part for some (not for me, I’m pretty much a social drinker, which is hard to pull off for a homebody). Lately, I had a lot more wine than usual due to holiday gatherings, but switched back to 2 glasses maximum, per week. I typically don’t need a drink but in winter, I stock up in the red when it’s on sale so I might have a couple glasses every other weekend or so.
HAVE some damn bread. Make it whole wheat. have ONE slice. Or get flat bread or some Triscuits (the plain ones are actually low-g.i.) Then be done. Have some pasta, make it a small amount and have salad first. Rice is the worst. Want rice? Cook brown rice or barley. Or whole or steel cut oats (the little nuggety ones, not the rolled ones). Stuff yourself with greens. You love baby bok choy and you’re in the land of year-round veggies. The gardens of Minnesota are closed up til at least June as far as producing anything goes, but you got it lucky.
Forgot to note: this is just MY recipe and isn’t “typical” of a Ranch dressing flavor. You may like to keep it basic and just use chervil, onion and/or chives, and dill (definitely keep in garlic and lemon, those are typical).
IDK what Justin’s is. Forgot to point out Barefoot & Chocolate limits its ingredients to whole, fair trade stuff we can pronounce. American and European Nutella used to have the same ingredients (I first heard of it/tried it in about 1994 or ’95), til Nutella got mainstream popularity and started using crap like partially hydrogenated vegetable oil and making it way sweeter than before, where people report the European kind tastes like the kind they used to know when they first tried it (in US) and is more creamy and less sweet. I guess Trader Joe’s has a type of this spread, too.
Di Cleverly You must be buying the kind with something else in it besides yogurt (fruit or flavorings)? I just buy plain. It should be nothing but cultured milk and live cultures.
Shannon Shoffner I’ll look. I’ve already gone and found a list of yogurts with lower sugar amounts (I mean, it’s a milk product, there’s going to be some sugar because of lactic acid being a sugar). I saw that Stonyfield plain Greek and Chobani plain Greek both have under 9g each per serving.
I’ve stopped purchasing greek yogurt (byproducts in the environment). Switched to plain organic yogurt. If I want the yogurt thicker, cheese cloth, drain for a few hours or even overnight (labneh – great cream cheese substitute). 7 grams of sugar in 175 g serving (that’s a 6% MF yogurt). Something to consider? 🙂
Yes. I should try that. I mostly use it for salad dressings and the occasional substitute for sour cream or heavy cream in cooking. But I figure I already do enough food prep and making stuff from scratch, the last thing I want to do is mess with an ingredient, something I should be able to just reach for in its purest form and use it, and not have to fuck with it.
Wow, that sounds/looks so delicious! I’ve never seen brown rice noodles, where do you buy them from? They would be much healthier than white rice for sure. That’s what I love about cooking, you can take one dish and turn it into anything your heart desires. Now I want Pancit for dinner! :))
It turned out OK. I messed with it a bit more than I should have, thinking the noodles would suck everything up and leave the dish bland, but now it tastes weird. I know better now. I have little experience w/Asian dishes. I can make fried rice, and that shouldn’t count.
Well if I hadn’t met so many great cooks over in Guam I wouldn’t have tried it myself. They eat Pancit warm or cold over there. I tried it cold, but prefer it warmed up. I’m glad you aren’t afraid to try new things. I enjoy seeing the cool salads you make with things I would never think to use. :))
I soak my white rice noodles in warm water for five minutes before using. I’ve never added them directly to the pot like that. Are the directions different for the brown rice noodles? Bobbi Jo Woods
If you try it my way, you might be disappointed. Hoisin sauce is not a good substitute for oyster sauce, as I’ve learned today. It adds a bit of a cinnamon/anise component that I didn’t want. I skipped the sugar called for in the traditional recipe (2nd link in the post). You may or may not like it that way.
Connie Thornley I was reading about how people soak rice noodles and someone said they are just fine if what you’re making has lots of liquid, and I see that Caroline Phelps’ recipe doesn’t mention soaking them, so I just put them right in. If you like softer, less “toothy” ones, maybe soaking is better.
Yep, it’s pretty mild. Just what I had on hand, no reason I chose it specifically, other than it goes with taco-ish things better than say, Parmesan LOL
Thankfully, I had some carrot sticks nearby – I’m trying to stop being a complete pig. I have been eating like crazy since Christmas 🙁 It’s almost all mostly good, healthy food, but I still overeat.
Anyone who lives in America and cooks anything beyond toast has heard of EVOO because stupid American cooks on TV have made it a common acronym and it’s very easy to just throw into conversation & recipes by accident. Sorry.
Also, thanks for that. Would you say the salad is mostly a kale salad with the stuff on top being, um…on top? The photo is making me think that. Or would you say the ingredients are about equal in volume?
Yay FISH!!! I have no feckin’ idea what kinda fish you used and I don’t care dat you didn’t use cilantro (coriander); all I’m excited about is that you had FISH!
Bobbi Jo Woods I’m familiar wif pollock, when dried it’s “kinda” like cod (we call it fake cod). Did ya bread it yourself??? Cus if ya did, damn I’m feckin’ in luv wif ya and will propose for da millionth time! Marry me!
The Brothers Green on YouTube just have a glass of water with scallions and various fresh green herbs like parsley and cilantro thrown in and just snip them off with scissors.
This is basically how we stay in onions, garlic, leeks, scallions, potatoes and sweet-potatoes. It’s why, when at the farm market, we look for items that still have their roots/shoots/etc. attached rather than the ones that have been “prettied up”.
We start them that way, then take the slips out and plant them in garden beds. Hydropinc is ok for some things, but growing in soil really helps the flavor-profiles of most things. Our soil tends to make for very angry onions/garlic/peppers. Growing in the garden box also tends to result in bigger potatoes and sweet potatoes.
Do you have a balcony or porch with a railing? They make small planter boxes that are designed to go over your railings. They work well for us (along with my wife’s sun chair on the upper deck, she put rail-boxes up so she could have herb-scent surrounding her).
Bobbi Jo Woods meh I don’t care but at first I was confused because I kept getting notifications and I’m like.. Why am I getting notifications and it’s just Bobbi talking to herself? Huh? Lol
Guess it depends on what you’re talking about. Ham, roast beef, and turkey, probably not. Salami and spiced pork type stuff like Capicola, soppressata, probably eww.
I usually mix it with some salad dressing, but also have done like, a cider vinegar/yogurt combo. It’s great with raisins and apples, or bacon and cheddar
So day 2 and this still tasted good but for some reason, all the bits of asparagus and mushroom floated to the top, whereas with my last crustless quiche, the ingredients stayed suspended in the custard mixture. Do you think it was because I left out the cottage/ricotta cheese, Terry McNeil? I’m a bad baker!
So day 2 and this still tasted good but for some reason, all the bits of asparagus and mushroom floated to the top, whereas with my last crustless quiche, the ingredients stayed suspended in the custard mixture. Do you think it was because I left out the cottage/ricotta cheese, Terry McNeil? I’m a bad baker!
Bobbi Jo Woods I really don’t know, it’s possible. The ricotta/cottage cheese and eggs might have been a bit denser than eggs without, holding the mushroom and asparagus in place.
Bobbi Jo Woods I really don’t know, it’s possible. The ricotta/cottage cheese and eggs might have been a bit denser than eggs without, holding the mushroom and asparagus in place.
Here, Stephanie Bird – I just made oatmeal like usual (1/4 steel-cut oats, 1 1/2 cups boiling water, a dash of salt) and then when they were almost done (20 minutes), I mashed in half of a really ripe banana and then added 1/2 tsp vanilla extract, some cinnamon, 1 TB palm sugar (brown sugar works, too) and a handful of chopped walnuts. OH! And a teeny pat of butter. I might skip the sugar next time, if I use a whole banana.
Rose D I just browned some hot Italian pork sausage in a heavy-bottomed stock pot, then added some sweet onions to saute. I de-glazed the pot with some red wine (about 1/2 cup), and then added a can of whole peeled tomatoes and turned the heat up to med-high to let them get warm. Then I mashed the tomatoes with the back of a wooden spoon and added salt and pepper to taste and let the sauce simmer for a few hours on low, stirring occasionally. I can’t remember if it was three or four. Anywhere between two and four is OK. Longer is better, and you can always add more tomato sauce or tomatoes/water if you feel like it’s too reduced, but I felt like the meat was breaking down to the point I wasn’t going to be able to taste it.
Cook 8 oz of lo mein egg noodles or 8 oz of thin spaghetti (I used vermicelli) in pot of salted boiling water – if using vermicelli, cook for about 6 minutes for al dente, 8 minutes for more tender noodles (al dente is best). Drain. Toss with a tiny bit of oil (to keep from sticking together), and set aside.
Chop 2 cloves of garlic
Slice 1 red bell pepper
Julienne 2 carrots
Thinly slice 1 onion (I like lots, mine was large)
Slice thinly 1/2 head green cabbage (2 cups)
Drain 1 can sliced water chestnuts
Wash 1 cup snow peas
wash/chop 2 cups spinach or bok choy leaves
Whisk 2 TB soy sauce, 2 tsp sesame oil, 1 tsp ground ginger, 2 tsp brown sugar in a small bowl, set aside.
Add garlic to wok or very large skillet with oil on medium heat, cook til it starts to sizzle, being careful not to burn it. Add carrots, bell pepper, water chestnuts, onion, and stir fry til carrots are slightly tender, and garlic, peppers and onion are fragrant.
Turn heat up to almost high, add sliced cabbage and cover to steam it for about 5 minutes, lift lid and stir, adding in snow peas. Stir peas into it all, replace cover and continue to steam another 3-4 minutes.
Reduce heat slightly and remove cover. Stir peas and cabbage into veggies . Add in hot noodles, pour sauce over all, toss all to combine, and continue to cook for another minute or two, til sauce coats all.
Serve hot with scallions.
This is modified from a few recipes I’ve seen online. One of them called for mushrooms and spinach w/the red pepper and carrot, the other one called for the bok choy and snow peas. I love mushrooms, but I’m out of them, for the time being
Bruce Shark I washed them, then sliced them in half and some in quarters (some were beeg, I no rike dat–small ones are sweeter) and laid them onto a baking sheet lined with parchment and drizzled with a little EVOO. Then I sprinkled s&p all over them and put them in a 425°F oven for 12 minutes, until some of the leaves turned completely brown. They were nearly caramelized, some, and others, just tinged and warmed through. I never roasted Brussels sprouts prior to this, always steamed them in the micro.
They really aren’t here, either. I paid almost four bucks for this one. But the tomatoes we get in winter taste like NOTHING. I was craving a real tomato flavor. This one reminded me of the kind my dad would have in our garden when I was a kid. Juicy and sweet and almost herb-y.
I think I put too much fennel seed in the sausage :/
It tasted too fruity the day I made it, so I figured it would calm down after a day or two in the fridge. I did not toast the seeds like Alton Brown said to. Oh well. Next time!
Thanks! I think whatever ground meat you like will work, maybe you could mix in some Italian seasonings before browning it (like you would for meat loaf or meatballs), if you like that kind of thing? Hers actually did not call for any meat or pasta, I just decided to do that.
Oh, and I realize this might look like a lot of work, it was not. I get the chicken stock in shelf-stable 32 oz. boxes when they’re on sale 2/$4, and I use the Minute Rice blend – yes, it’s par-cooked, but still nutritious. Takes about 10 minutes to steam up…in a pan on the stove or in the microwave (use a very tall or large container if nuking, or it bubbles over). The broccoli is Birds-Eye baby florets, 12 oz. bag on sale for $1.99. I get fresh broccoli all the time, but sometimes the frozen stuff is just as good, and frankly, only having cooked it about two minutes, it tastes like fresh.
That’s been typical of my weeks, too, Daniella Arianne. In fact, I haven’t been posting stuff here as much, since most of the time, it’s really just boring stuff like cottage cheese and fruit or toast for breakfast, salad/sammich for lunch, some chicken and rice or veg for dinner. But the last week or so, I had been eating a lot of junk (potato chips and cookies 🙁 mostly) and I got sick of eating the same two soups every other day. I’m going to freeze what’s left and move back into salad and fruit territory for awhile since I’m off my meds for who knows how damn long.
I only have used their website but they sent me a catalog in my order AND a sample!
Any other stuff by them that you really like and recommend? I have purchased their Dutch cocoa, Green Goddess mix, Fox Point seasoning (haven’t tried it yet, just sounded good), Forward! seasoning, and dried shallots. They sent me a sample jar of Pasta Sprinkle, which is basil, oregano, thyme, and garlic all chopped up really really tiny so it’s perfect on garlic toast and noodles and isn’t all super-crunchy and you have to wait for it to get soft.
I thought I saw someone mention on your post about this that they wanted more lentil soup recipes, Daniella Arianne – but now I don’t see that comment on any of your posts :/ Anyway, if you wanted to pass this on, this is a good link that walks you through a basic (curry flavor) lentil soup, then has several variations below it: http://food52.com/blog/12007-how-to-make-lentil-soup-without-a-recipe
Oh, and the diced onions apparently disappeared into the sauce. I cut them very fine but could still taste them. I love doing this with red bell pepper and mushrooms, too.
Only thing not quick was chopping the carrots. I usually take Sundays to do things like that anyway (wash and dry lettuce for lunches for the next couple days, etc.) so no biggie.
The big bunch of organic carrots w/tops were 99¢ yesterday, so I went for it. The greens are kind of carrot-y if you put them in salad, like I did today. But the flavor is very mild in the pesto.
I did add some basil that I reconstituted from dry, but like I said, it’s not noticeable and very mild. So it wasn’t a problem. The carrot taste was more prominent in my salad, like I said.
I’ve made it before using a mini food chopper, a regular sized food processor, and have made it just using a whisk. This is by far, the easiest. My regular food processor bowl is much too large for 1 yolk to be whipped and get the oil emulsified into it properly, so using a cup just slightly wider than the immersion blender head was PERFECT.
I was OUT of mayo and wanted to make some chicken salad for a sammich, out of leftover chicken and some celery and grapes. I had eggs, oil, etc. Voila! Mayonnaise! Tastes BETTER than Hellman’s, too.
I used about 3 TB of the pesto I made yesterday, per 8 oz of pasta and about 2 cups spinach/stems, and 1/2 cup peas
https://plus.google.com/u/0/+BobbiJoWoods/posts/CKELUL9kT5m – about 3 minutes before the pasta was ready (vermicelli, which is about a 6-7 min boil for al dente), I added frozen peas, then drained once cooked, reserving 1/2 cup of the pasta water, and left it in the colander. Then I put a tiny bit of oil in the pot and wilted the spinach in the hot oil, then added the pesto and pasta and some of the cooking water. Served hot with black pepper and shredded Parm.
Thanks 🙂 The chicken salad, I threw together last night from leftover fried breast and thigh meat and every Sunday, I wash ant chop 4-6 romaine lettuce leaves and chop an onion and julienne a carrot or two and throw them in the fridge for salads during the week. I have a pot of black beans simmering on the stove because I think I’ll have some chicken/black bean/rice tacos tomorrow. Chicken is leftover shredded/seasoned,and thawing in the fridge.
Yep. For me, sometimes I overheat and put in too much jalapeno (using a big one or more than half of a big one) so I will throw in some fresh tomato, too, like cherry tomatoes or a Roma.
PS – the low carb thing is not new to me… I went full-on Atkins for about a year, I lost 30 lbs in six months. A lot of life happened and I went off of it only because I wasn’t smart about budgeting for it and it was expensive to stay on it w/o the extra work.
Same for me. Except I suck at hidden sugars (all the ones ending in ‘-ose’, etc., found in salad dressings, soups, snacks) which is why I have been trying really hard to avoid packaged food…making my own salad dressing, not buying anything in a can or box unless it’s plain things like oats, dry beans, stock/broth, and tomatoes without salt.
You’re on the right track Bobbi Jo Woods . I’ve honestly never really thought much of the sprouted grains; it never occurred to me that they could be considered a vegatable! That’s a pretty cool idea!
I’m very frustrated right now, with wildly varying different stances being taken on what’s healthiest – Dr. McDougall will tell you that plant-based diet with LOTS of carbs from grains, and NO oils (and hardly any fat, even natural fat) is better for metabolic weight management and has said he can prove that his plan works for diabetics (https://www.drmcdougall.com/health/education/free-mcdougall-program/introduction/). I’m not buying it – I lived on high-starch eating for a long time (I didn’t start eating as much meat or even appreciating it a lot until my late 20s)
Megan V – it sounds like it, at first…but then, this lady points out how you can probably get away with it cheap: https://www.youtube.com/watch?v=vS3J1O54g00 (although, I think she must be one of those people who eats food because it’s necessary and not because she likes to taste it–canned tuna? Hard boiled eggs? No thanks–but the salmon and asparagus dinner she made sounded good)
I’m still eating carbs as long as I have insulin LOL and as long as my kitchen contains them, because I can’t afford to throw food out…so I will of course, look into that, but I doubt the keto way of eating includes legumes/beans. I’m still on the fence with everything, as I’m only learning!
I love my veggies 🙂 I’m glad my parents showed me how to eat them. I think it helps when you have a garden in your own back yard, even if just for one summer. I know I liked that a lot when I was a kid.
I am diabetic and have (or seem to have) very high resistance to insulin that my body creates, so I have to force more of it into me. That seems very very wrong. I am convinced that eating carbohydrates in the form of starch isn’t doing me much good.
This isn’t a forum for people to heap their advice to me on what I eat or don’t eat. Yes, I may have opened that can of worms by making the statement about carbs, but I need to say in my own defense that I mostly eat very healthily. Please don’t tell me what to do.
Hey Wally Gator I accept your apology. It’s just…I hadn’t seen you around in like, years, and the first time I get a comment since then, it’s on one of my food collection posts and you’re telling me not to eat donuts, couldn’t help but get on the defense, as I don’t eat donuts…and had you seen the rest of these posts thus far, you’d have realized it. I’m not offended, just calling it like I see it.
btw, this makes a GIANT batch. That bowl in the pic is huge (10 quarts) and was just over half-full. After enjoying two heaping servings last night, what was left fit into a 12-cup plastic container. I mashed it down really good, though.
That looks great! I ❤️ jalapeño. Daniella Arianne I haven’t had a sloppy joe in forever because of the processed food aspect, so a homemade version sounds fantastic! I assume it involves a lot of tomato sauce and vinegar and what?
ʎlloɥ uɐɹop they can be pretty much whatever you like, but yeah, the basic components include either tomato paste or sauce, and some kind of acid, but not necessarily have to be tangy. I have had many kinds. One was tomato soup mixed with the hamburger and some onions, cheddar cheese, and bacon. Not sweet or sticky at all. My mom always put brown sugar, tomato paste, onions, ketchup and a little mustard in hers.
I love them. I just throw them onto a parchment lined sheet, drizzle a bit of olive oil, sprinkle sea salt, and stick ’em in a 400° oven for 30-40 mins
They are soooooo good if you put them into a fiery furnace at about 50 Kelvin for 2 minutes then drop onto a hard surface at about 2 G, encase in carbonite, then smother the bits with bacon fat and super sharp cheddar cheese, realize there is no saving this mess and commit the mass to the Mr. Fusion after licking the bacon grease and cheddar off (waste not want not).
Sprouts are the Death Star of the vegetable world.
I have made two batches of this now, and my notes on this are:
1) honey is an OK substitute for the brown sugar in the dressing, but I may had to zap it in the mic 10 secs first. And red chilis are great in place of jalapeno, it just gives it a different type of heat (I used some Huy Fong chili garlic sauce)
2) Keeping all the ingredients into separate containers is better if you’re not going to use up a batch of salad at once and not planning to have leftovers (like for a picnic or dinner party), because it turns out that they weep a little all over each other and make a strange-tasting watery condensation that makes the noodles all soggy, plus, it collects at the bottom of the container and the taste is hard to get remove from what’s left of the salad even after draining it (I had to throw some away).
3) I’m also going to keep the dressing separate until I want to serve the salad and just put some into the servings, vs. dressing the whole salad. It not only stays more potent and less watered-down, it doesn’t make the dish soggy. Especially when keeping the elements separate as mentioned. Same with the cilantro. That could just be my own personal taste, but the cilantro got started to get soggy in the salad after day one and stuck to the sides of the container and made every single vegetable and noodle taste strongly of funky slimy cilantro by day two.
4) I was right in my hunch to skip the bean sprouts and cucumber because I thought they’d make the salad not last very long. Again, something to maybe try if not planning leftovers, but the bag of bean sprouts I bought for this recipe lasted 4 days in my fridge before they turned watery and brownish. And having sliced and kept cucumber in the fridge for even just one day, I’m familiar with the level of slime they get to.
No, I’m trying to empty my kitchen of carbohydrates that aren’t non-starchy vegetables – I am much healthier eliminating pretty much all of them from my diet. I can’t afford to risk my health any longer 😉 Low carb isn’t probably for everyone, but it works for me.
Thanks, guys. It was really good. I was lazy so I had already cooked barley plus chopped tomato so I only had to slice up some cucumber and threw it all together in the feta container LOL
Maybe that’s true for some sandwiches, I’m sure I’ll find out down the road…but this one was not hard to keep together – romaine is pretty crisp and sturdy
I’m out of almonds, and walnuts just won’t work with this. And honestly, I have to get in the mood for the whole nuts in the veggies thing, and I just wasn’t, today.
Too much mustard. Maybe not red wine vinegar next time, but cider vinegar. Maybe more salt. IDK. I used some of the crock pot drippings from cooking it and went from there
Ya, definitely needs some kind of sugar to balance the vinegar flavors. If you are trying to avoid refined carbs, mebby just some apple slices to give it texture and sweetness?
It tasted really good, Daniella Arianne – I kinda keep thinking I can fool myself w/the low carb wraps, but depending on what’s in ’em, the texture just isn’t the same as real flour ones – however, I can say the frying job really did make this taste ALMOST exactly like a fried flour shell. I think it’s good for occasionally, but I don’t mind the salad without the shell, either.
Catherine W. I love eating it all – that’s MY problemo LOL
That was hot sauce on the avocado. I was lazy and didn’t feel like doing anything with it but cutting up and eating it. So I did the hot sauce and mash up w/fork thing – great way to get some fat in.
Glad you’re feeling better 🙂 Salt is a necessary thing people don’t always think of. I think being sick makes us dehydrated because we don’t always want to drink as much fluid as we ought to (that’s my secret for colds – keep drinking water and tea)
It’s so good. You wouldn’t even know it was chicken. But also, it’s as GOOD as chicken. If that makes sense. Like, if pork or beef are not really your thing.
Also, this was new to me. I never tried to make something like this before, I only heard of the idea of sausage with cabbage. I usually just make salads, tacos, or Asian stir fry with cabbage, not usually cook it with meat. I think if I do it again, I’ll ease up on the vinegar and mustard. I was hoping the acidic/peppery flavors of that mixture would bring another dimension to the really sweet sausage and buttery cabbage. And it did…it was actually amazing. The pot liquor alone was yummy.
Well we’ve gone full blown summer down here, it’s 92 degrees and 78% humidity. It feels like 100 degrees. I’ve not been very hungry since this heatwave started. I envy your cool, rainy weather.
Ha ha don’t be too jealous. It’s still a bit muggy. We had QUITE a few days last month of 80+ temps and moderate humidity, but thank goodness it was breezy enough and the house I live in is very shaded…I say thank goodness because the a/c isn’t allowed to be turned on til June 1, which is when I pay a few bucks extra to the landlord (still very cheap). I have a portable unit on wheels that sticks a tube out the window. It works very well to cool my whole place which is pretty small.
I have one of those just for my bedroom, then I don’t have to cool the whole house at night. I try to keep the thermostat at 76 all summer and use the portable at night. I love that little thing, and now if I go stay somewhere else I have a hard time sleeping without the noise of it running. 🙂
Oh yeah, and that’s a little dollop of Huy Fong’s chili garlic sauce – which is pretty much un-pureed sriracha, but has none of the sugar that their sriracha has in it.
I have unconsciously started low carbing in the last few weeks. Probably due to these posts and my stepmother doesn’t eat a lot of bread or potatoes or rice unless it’s brown. I still crave bread though.
Shannon Shoffner – true. I haven’t been craving bread for a couple years now, because other than an occasional Jimmy John’s sammich (I’m talking, 3 times a year, between early 2015 and about a month ago) and maybe French toast or a bagel once a year, I pretty much don’t eat a lot of starchy stuff or even sweets.
I stopped buying: Bread, sugar, pasta, rice, noodles around December 2015 and have so far mostly kept them off my grocery orders. I say mostly, because I did buy a couple boxes of noodles once or twice so far this year, and I did buy Ezekiel 4:9 bread, which was sprouted 7-grain because I was being hard headed and wanted to believe it was good for me (it’s not). Then I decided to try to cut out wheat completely. I found a few alternatives to bread which have a small amount of wheat in them, like sandwich wraps (http://www.tumaros.com, http://www.flatoutbread.com, http://www.josephsbakery.com that I don’t seem to be having any problems with so far),
Also, I find it’s becoming a lot easier to even forget about breads and starches/pasta as I go along, since my meals are not centered around mimicking things that were high in complex carbs. I just eat a lot of meals which are non-starchy veggies and meat with fat. Also, I know there are tons of recipes online for keto versions of those things, if I feel like messing around with baking, and I’ve never really been a big baker.
Hmm I wonder if the low carb foldits are any good. I got some Joseph’s mini pita breads here that are supposed to be low-carb, but aren’t that great but are pretty close. So far, almost everything I try is grainy. That said, I’m still eating spinach and cabbage and leafy things loaded up with meat and cheese since bread replacements are disappointing and I don’t really miss it all that much, but damn, I missed pizza.
It’s pretty much like if you put cabbage in a taco, except there’s no corn tortilla. I mean, it’s cabbage. It tastes good. It can be a tad messy if you use a leaf with a tear in it so you have to be careful
I really (really) wanted to stuff the crap out of it but I was running out of calories for the day LOL. I’m VERY full. I originally made the recipe for 1 large cabbage leaf and 1 serving of the meat and veg, but I just divided up the meat and chopped everything else a lot smaller so I could feel good about having two 🙂
Megan V – found it! I know it’s not “real” Carnitas, because it’s not fried in lard or whatever, but if you put some of the hunks of shredded pork in a thin layer on a parchment lined baking sheet for a few minutes they will crisp up the same way. That’s what I did for my tacos
Yea, I don’t like it and it has more than just cabbage in it. And all that mayo on it you can’t taste what the raw cabbage would taste like because so many flavor are going on when you eat it. Which I don’t like cole slaw. I’ have had cabbage rolls and sometime the leaf is a bit bitter when eating them just wondering if raw with out any other sauces or being cook was.
I mean, it’s like 88 cents per pound right now, So it’s be like $2 for one head you wasted if you didn’t like it. Or you could try going to a farmer’s market and seeing if they have any – sometimes the bagged copped stuff is different, but if it’s cheaper, you could try that. I just love all cruciferous veg (broccoli, cabbage, cauliflower, Brussels sprouts, etc) and cabbage is one of my faves
Lisa Davenport I made a really fucking garlicky dressing to put on this! I bet you’d love it. I put a whole bunch of garlic and garlic powder in a dish with a little sour cream, dill, oregano, mint (just a little), red wine vinegar, salt & pepper and a little mayo and it was like a creamy garlic bomb and I drizzled it on over this Greek kinda salad thingo. Uhhhmazing
I just put all these items in my local store’s online grocery shopping cart to pretend to buy them, and the total came to $33.40, so I know I saved a bunch…plus, the quantities of items that I bought today (except for the lettuce heads and ground pork) were triple or quadruple of those the store sells. And since I bought from all Hmong sharecroppers, I just have to wash the dirt off – they don’t use pesticides – so all of the produce is organic.
Grilling out turkey medallions wrapped in bacon, served with a big salad and corn on the cob. We do grill a lot of veg in the summer along with pineapple and peaches. 🙂
Summer is always a weird veggie season for us…always too hot and a lack of appetite. Wif this weather we have our veggies raw 99% of the time and 1% steamed. HATE Summer!
So I have more nice veggies in this week, and still have lots of these FlatOut things (I’m sort of afraid that they’re stil fresh after all this time–eek! Frankenfood!), but I didn’t have any problems with sugar spikes or having this be a gateway to cheating w/high carb foods. So I’m going to make a spinach/mushroom one (maybe with roasted garlic pieces and hunks of feta), a pesto chicken one, and a pepperoni and mushroom one. Would love to try something wacky and out of my comfort zone, like collard greens and barbecue chicken, or something, but sticking to safe options for now. I have some seasoned ground lamb, smoked Gouda, and a fresh mozzarella log on order for my 6/22 delivery, too.
You could probably get away with a lot less than that – but each little serving of olives, pepperoncini, 2 TB of diced tomato, onion, etc. each of those is 1 carb. Even the homemade dressing (mayo, sour cream, oregano, red wine vinegar, garlic powder, black pepper), it all adds up. I wanted to have a Greek yogurt-based dressing, but shit, yogurt has way more carbs than sour cream and they’re almost the same thing (not nutritionally, but to the mouth, they’res not a lot of difference)
I’ve been pricing around for toaster ovens – ever since I gave up bread, I’ve been side-eyeing my standard 2-slice toaster on the counter and seeing so many recipes for small plats like melts, small gratins, etc. so I really want to get one.
Terry McNeil it’s one of the best store bacons out there. This is what it looks like when you take the clear plastic off. Perfectly sliced and packaged 🙂 http://goo.gl/KdbpQm
I can’t stop being in awe of this. I’ve only really lost weight on purpose twice in my life – this time, I was just trying low-carb again but really seriously, and as of today, I dropped 7 lbs since last I weighed in (Jun 3). That’s 7 lbs in 15 days, you guys! I’m sure some of you already heard, but this is a big effing deal for me. I know it’s boring to hear someone go on about this kind of stuff, but I don’t “diet” all the time so I’m very pleased because this has been incredibly easy, considering all things.
Turned out nice. I wanted to use the gril today but the guy was here mowing with this big rider mower and making so much noise. Plus, this was a single-wrapped frozen one. I will do it next time, maybe
Maybe that’s the wrong word to use? It had pork, water, and then maple syrup and then “natural and artificial flavors” listed, then dextrose and sodium lactate, which I guess is a byproduct of fermenting corn? I don’t need corn and dextrose in my damn sausage.
And not fair to people who don’t want to eat corn. I used to love corn but it’s a metabolic nightmare for people who are insulin resistant and can’t process sugars
Oh, and there’s a little mayo on one half, with garlic powder and scallions sprinkled on it, but people hate scallions and I’m tired of defending them lol
I want to do this with salami, a creamy cheese like Boursin or Philly mixed with some garlic and herbs, and some red peppers. Would also like to try a turkey pesto one.
yup it’s like magic. Part of that first bit is water weight and your body will want to rebound by craving sweets or starches, those are the only bumpy bits.
I don’t crave sweets or starches. Even when I wasn’t doing any ‘diet’, I was not a sweets or baked goods person. Honestly, I only craved fruit occasionally prior to this but I’m still eating 90% dark chocolate (I’ve got a bar that I bought like, a month ago, sitting in the fridge, I’ve had 2 squares off of it). I drink coffee with real cream in it and flavored stevia every day, and sometimes I have some fat bombs, which are like dessert, to me.
I’ve been down this road before, so hopefully I’m doing it right this time (about 2005 I did Atkins but I did it wrong)
Thanks. It’s waning. I’ve bought some no-salt, which is very high in potassium, and I will be using that plus a magnesium supplement. It’s all coming in with my Amazon order that has red palm solid oil and MCT oil. Plus I will probably cut one of my coffee servings and replace it with a cup or two of broth. That should help a lot.
I’m sure I could do a tuna burger. I haven’t tried sea bass yet. I’m not big on fish, really. But salmon is high in the kind of fat that my body likes. So I eat it.
Meh we hardly eva have salmon cus all we get is farmed salmon ova here..miss “real salmon” so much! Tuna burgers (“real tuna” not from a tin) are so feckin’ awesome! You MUST try!
I need to get a proper crock pot and start doing this. I have a crock pot of sorts, it’s made by the Rival Co. It has a metal Teflon coated pot and it sits on a heating griddle. It cooks much faster than a traditional crock pot and you can use the pot on the stove too. I haven’t had a real crock pot for 20 years. That broth looks like it will be fantastic when it’s done. 🙂
I think those are good multi-purpose cookers for when you need to brown beef to make chili but don’t want to dirty two pots – the teflon surface will let you do that, then you can add the rest of your dish to the pot. A friend of mine would do her chili that way all the time.
Thanks, Connie Thornley. This is batch #2. I think I’ going to have to wait to do #3 because my fridge and freezer are both now full…though my bottom fridge drawer (which is not a freezer drawer but DOES manage to freeze things), is empty–I suppose I could put stuff in there.
I like making pickles, plus I’m saving money by doing this. I have everything needed to make them (salt, vinegar, mustard seeds, garlic, peppercorn, fresh dill, red pepper flakes) and I think this will make two quarts or a quart and a half. Pickles are usually expensive and only when they go on sale 2 for $5 these days at my store (pint jars) are they ever sort of cheap. These two big cukes were purchased on a BOGO sale so I paid $2.49 for both (not each).
I don’t know if they ship it – The label said “Product of Canada”
They are also wrapped in cellophane, where the label is, so maybe they are grown in Canada, but packed elsewhere, then shipped to U.S.? I’ve seen it happen with things like Salmon
Looks like maybe they take a trip through Mexico? Or else the product is still considered Canadian (the seed) but grown there? Here’s what I found: http://www.lakesideproduce.com/our-advantage.php
Not really lol no official document. Butttttt I’d definitely sign a paper wif both our names on it ?. Me wants you and your pizzas! Hell I want you and ALL your food!
Our lettuce always has feckin’ live snails! Live snails in a shell like on the national geographic channel! I usually flick them off the leaves off the balcony onto the street.
That dry them on a towel and wrap in paper towels will more than double the life of most any green. I have lettuce in my fridge that will be 2 weeks old on Saturday, perfectly edible and crisp (maybe a little rust on the ends of the leaves)
Sounds about right to me. I usually eat it up pretty quickly, though there was one time that I let a leaf or two languish in the bottom of the crisper drawer under some other stuff, and as I was getting ready to throw the whole wad of paper away, I took a look and sure enough, it was totally crisp and not soggy or browned at all. I used the leaf and a half on a sammich.
Nah! I sat down with a bowl and a mandoline (careful!) and had them all sliced up in minutes. Then I mixed up the brine in a pot, poured it into the jars over the dill, garlic, mustard seeds/and peppercorns, tapped the jars on the counter for bubble removal, put the lids on tight, threw them into the fridge once they were room temp. The only pain was the 48 hour wait for them to be good out of the fridge. Honestly, the whole job took me less than 30 minutes. It’s not real canning, just fridge pickles
I wish they turned out more fatty but that’s what I get for using lean meat. I assumed the lamb would be really fatty, but it was not. Good thing I saved the juice/fat in a pan! I will cook it in that.
Not really! Stevia is my fave non-chemical sweetener, I use it for everything. Then there’s monk fruit, all sorts…which I haven’t tried. I also try to stay away from Splenda/sucralose but it does not bother me the way aspartame does. I just keep my sucralose consumption to a small bit.
Stevia is probably the best as it’s the most natural. I used to think it had an aftertaste, but honestly, I was using too much of it. It’s like hundreds of times sweeter than sugar.
Alternatives to sugar and other things for baking are quite different and not anything I’m really into, as I don’t bake – but I have read a lot about them. Erythritol (brand name Swerve) is supposed to be a decent alternative. Almond flour, coconut flour/fiber, golden flaxseed meal, and macadamia flour are also supposedly good baking alternatives to regular ones.
Hello Bobbi jo how are you doing today? I hope all is we’ll with you over there I will love to know more about you over here we’ll here is my cell#571766-6493 you can text me I will love to know more about you if you don’t mind…..
Good beef, too bad it was wasted on being ground up into a burger. I’ll never understand this stupid trend of making burgers out of expensive beef. The integrity of the meat is ruined once it’s been grounded up, it’s meat to be eaten in steak form and fairly rare.
Aaron Butcher Ground like this, made from scraps and trim. Still delicious, the scraps and trims are too valuable not to be turned into burgers (Meat cutter here).
Aaron Butcher Ground like this, made from scraps and trim. Still delicious, the scraps and trims are too valuable not to be turned into burgers (Meat cutter here).
I hate how the stems get all mushy and floppy, even when you haven’t overcooked them. I’m just not a fan of the stems of the mature plant, I guess – but I thought hey were OK in salads left raw.
It’s very fatty, and 1 tsp of red pepper flakes was actually less than I really put in (to make it spicy) so be careful if you or your fam is sensitive to that stuff.
I don’t eat tortillas, so yeah… just tomato, onion, olives, lettuce, sour cream, and homemade salsa. I fry up a big skillet of ground turkey and add chili powder, oregano, and a little water, and make salads with it the whole week.
Terry McNeil I’ve done meat cutting as well, hell, look at my last name lol. With meat that is raised like that, for the taste, they don’t leave much for scrap. You don’t get that flavor you’re paying for that you get in the steak. Scrap meat is scrap, no matter what label you throw on it.
Terry McNeil I’ve done meat cutting as well, hell, look at my last name lol. With meat that is raised like that, for the taste, they don’t leave much for scrap. You don’t get that flavor you’re paying for that you get in the steak. Scrap meat is scrap, no matter what label you throw on it.
Oh, and some recipes call for tarragon. I’ve never missed it, but I do like it A LOT and frankly, if you’re using this in any salad or appetizer that has chicken, I think chicken and tarragon are a wonderful married couple.
Tarragon is absolutely going in along with Anchovies and Celery seed. This looks like a delicious dressing , going to make a batch this weekend. thank you for the share. ?
Most seeds also take on a nice toasty note if you toast them in a pan . It doesn’t work with everything but I love toasted whole cumin, coriander, and fennel seeds. Coriander is really a star if you toast them and chop up a little and add it to a couple of steamed new potatoes that have a rough mash. with a little chicken stock and ok if you like a smidgen of sweet butter, green onions and flat leaf parsley it’s perfectly and it’s just smells so aromatic it is delicious. God I have a pathetic life.
Bobbi Jo Woods speaking of, this is the greatest tasting non conventional potato salad I’ve ever had. I’ve made this several times and the dish is completely emptied out.
Daniella Arianne I know I was being a bit silly. I served a 3 year apprentice in classical French cooking at a 5 Star Hotel working for a genius bastard Chef who taught me everything , spent years working the line as a cook and eventually got somewhere in that career path and started opening up resturaunts or heading kitchens as a Chef in Los Angeles and Phoenix. I worked in kitchens for decades. Cooking is absolutely one way I show love 🙂 As a professional Chef, you never forget technique. I’m still pretty good in a kitchen 😉
Aaron Butcher Trim/scrap is always part of breaking down a carcass. Most butchers make certain that their profits are maximized, turning trim into a burger is just smart. 🙂
Aaron Butcher Trim/scrap is always part of breaking down a carcass. Most butchers make certain that their profits are maximized, turning trim into a burger is just smart. 🙂
I got a large bunch for $1 at the farmers market. Wonder if you could get seed imported? IDK about these things. I pay other people to grow them for me, LOL
Seems so weird, that you’d not be able to get fresh dill there. Wonder if it’s a region thing, or a thing about the growing conditions/soil here. Have you ever tried buying dried dill and seeing if reconstituting that in a dish helps?
None of the green grocers have heard of it and point me to fresh fennel, lol. When I go to the erbosteria they look at me like I’m wacky pants for implying the seeds could ever come from a FRESH PLANT.
I bought dried dill once at a traveling herb stand and it was shit. Brownish, but still kinda fragrant. I tried making a sauce with it and it turned to gloopy poopy brown… gunk.
I’d like to roast it. Never tried that. The organic stuff is $5 here for a whole bulb and some stems/fronds. The regular stuff is $2 but lucky if you don’t just get a hacked-off bulb.
I just saw the bottom of the post and I was like this is something Bobbi Jo Woods would be interested in. I scroll up and it’s your post lol 🙂 Love this idea!
I don’t associate rainbows with food, either, but if you would have seen my food processor bowl, you’d know why I called it that. It was very colorful.
Welp. It is still just early food growing season here, and these are in season til end of July (started in May). So yeah, they were probably sprouting in cooler weather.
I don’t comprehend da “low carb” thing but I swear that I’ll be wooing you wif somefing good tomorrow, soooo bloody good that you’ll be sayin’ “damn Gianni my answer is yes!” ?
Was still just the end of the season for them here in MN. I know they’re a very wintry crop. I made them in the pressure cooker the other day. It was my first time even making this dish. I had chopped them up and put them in dip before that.
I made them with a little apple cider vinegar, sweet red onions, garlic, and tomato paste (and lots of bacon grease). I loved the tart taste. I’m all about tart things.
Kelleigh E. – honestly there is a trick to it.. the early sprouts (spring time) that are small and dense, are the sweet and tender ones. The big, loose ones, almost the size of a small lime or lemon…those are not as sweet, and can be bitter. So I cut them into quarters and roast them in evoo or coconut oil + butter w/salt and pepper 😉
It was so good. I hadn’t had a steak in a couple months. I’ll probably get this again (12 oz. MN-raised certified Hereford beef, top sirloin, center cut, 9 oz. once cooked). I saved half I know 4.5 oz. is a lot, but that’s all I ate for lunch. Oh, and some nice cheddar & pickles for dessert. All of it was local – even the pickles, homemade 🙂 One of the few reasons I enjoy summer is making pickles
Except not all butter can be 100% grass-fed wherever winter seasons affect pastures, and grains have to supplement the cow diets…it’s like 15-25%, which is why you’ll run into fanatics online ranting about how they “quit Kerrygold” or boycotted it – it makes me think they don’t understand – I mean, even 25% of the time, it’s still NOT hormone-treated GMO garbage grain that the cows are being given.
Tasted really good. For people who don’t like Brussels sprouts, probably not recommended, since you can still taste them (which I love) even after steaming them in broth, searing/charring them in the pan with the bacon fat, and braising them in the cream sauce, they just paired so well with the shallots, cream, cheese, bacon, etc.
I am, but also diabetic. This is ENOUGH protein, if I go overboard with protein, it converts to glucose. AIN’T NOBODY GOT TIME FOR THAT. Besides, I love cheese so much that I almost must have it in every meal, so a little each time is plenty for me.
I spray coconut oil spray on the bottom, bake it on parchment at 400 for 3 mins, then spread sauce all the way to the edges before topping. Then I only bake it for 8-12 minutes, depending on how much I load it up.
Also, it’s not a tortilla, it’s one of these flatbreads:
Off topic, but have you ever tried the cauliflower crust fad? I’ve seen it around and am mildly curious about it. An opinion from a real person would be helpful.
Sativa Starlite these low-carb flatbreads have 8g of fiber each. I know the importance of fiber since I started eating low carb/high fat. Breakfast is basically eggs and bacon or sausage, or else an avocado and maybe cheese, or else leftovers. Lunch is almost always a fatty meat or fish and steamed or fried greens/veggies, and then I also have a giant salad for dinner that’s not got much on it except oil and vinegar and a crapton of vegetables, olives, maybe some nuts, low-protein things. I’m trying to limit protein to 15% of my daily intake to avoid gluconeogenesis. My carbs are 20 g/day or less, and fat is around 80%
I’ll see if I can find anything like the flatbread around here. It sounds like a good choice. I’m taking mega doses of prescription vitamin supplements to get back to normal- even with all the veg I eat, lol. My bad eating habits caught up with me. Besides the low carb, our plans are similar.
The only thing I’m not liking about LC is sometimes I love to eat the Frankenfood like this flatbread that’s probably made in a lab…I’m really trying hard to stop eating things that aren’t whole, but I love pepperoni and salami and some of the stuff marinated in bad oils (canola, soybean) but I like the convenience of them (like marinated, boneless skinless salmon, individually wrapped and you just pop in the oven or on the grill). They’re just not sustainable for life if they stop being made. I’m going to try the pizza crust made with almond flour and mozz soon
Super-interesting dinner, but did not make for good leftovers, the chicken was grainy and rubbery, the cabbage was just sour and the spice was muddling the dish.
I wish you could taste it. I have been craving some really filling soup. This fit the bill. The mushrooms and onions created such a deep and rich broth alone, I hardly needed to add anything else, but I couldn’t help it. I was layering more flavors into it and wound up with this really umami, buttery/nutty (from the sesame oil), beefy soup, the scallions just get added at serving time. The marsala added a little more something.
Bobbi Jo Woods well I was scrolling through and didn’t know who’s post it was then I saw it was yours and realized 🙂 it does look good however. I did see the other post as well.
The worst was chicken salad with grapes and walnuts
I made a black eyed pea salad (i know, carbs) wit hot peppers and celery and other crunchy vegetables and I’ve been eating that over lettuce and tomato
I basically just threw two handfuls of cauliflower florets and stems into the food processor and pulsed until it was like this tiny grain texture, and then I put it in a microwave safe bowl with a little water to steam it a few minutes (like you would for pieces of the whole vegetable). Then I took it out, but I didn’t have to drain it, because the stuff absorbed the water. I sauteed garlic and mushrooms in butter, then added some heavy cream and let it get a little thick, added some ground thyme, salt, and pepper, then stirred in the cauliflower and let it cook through. That was all. I added some garlic powder to it as well afterward, because I didn’t want to have to re-cook more garlic and just wanted a tinge more garlic flavor…and I fucked up and put too much powder. It tastes strong and gross now. The salt and pepper were also quickly absorbed by the cauliflower, so I guess the lesson here is to wait and then season again only if needed. I overdid it, obviously.
Agreed. It does kinda taste like nothing, lol. Because of that fact, I have used it as a sub for lettuce, and I cram it in anything because im a vitamin and fiber whore.
Off the top of my head I can’t think of recipes savoy stars in, but it makes a very good base for soups, and a great slaw. It holds up to heavy stuffing, too.
Tanya G I don’t think this recipe was as good as I wanted. When I made the previous batch of “couscous”, I used very strong flavors with it, i.e, hot Italian sausage, crushed tomatoes, mozzarella and Parmesan cheese, some basil, and red pepper – the bitterness that cauliflower can tend to have went away when I did that mixture. This cream/mushroom flavor profile did not do that. The bitterness remained. Hope that helps.
PS – I have made cauliflower “rice” into Mexican rice before, using tomatoes, jalapenos/green chile, green pepper, and onion, and that also worked well to not be bitter. Steaming it until it’s really soft and then frying it in oil or butter can also help reduce the bitter if you just want it more plain.
I am not as fond of the smaller grain of this, vs the larger “rice”, but that’s just me . I feel like the larger pieces absorb more liquid (during steaming AND the liquid from whatever you’re cooking it in) and are less crunchy.
That salmon was from a pack of individually-wrapped and pre-marinated boneless fillets – I just plop it in a pan – no oil or anything!
The lettuce was already washed and dried earlier today, the green beans were washed, dried and trimmed a few days ago…honest-to-golly, all I did was slice the cukes, tear the lettuce and add that to a bowl with already-chopped onion and pre-sliced radish for my salad, then steam the beans in the micro with some butter! Took me maybe 17 minutes (including the salmon)
Oh hey, so it turns out the CREAM was bad. I bought several pint cartons of it in July when they were on sale for $2.99 and froze them, and then I’d take one out about 3-4 days before I would need it for a recipe, and let it thaw in the fridge…not that that did anything to it, but the fact that the date on it had past, before I even took it out to thaw made it easy for me to forget how fresh it was…anyway, point is, I think the recipe will be fine with FRESH cream. I mean, one day it tasted sweet and fresh, and the next, bam…sour. No wonder the dish kept getting bitter when I’d add more cream (I didn’t taste it from the carton, and it smelled fine, I just kept pouring it in lol).
Yeah good thing I only took a few bites. Threw it out. Still had to log it in myfitnesspal, that hurt the most – admitting I actually consumed it and having the proof there on the app LOL
lol no I mean I’m taking votes – you have to click through the album and +1 the pics you like best – I’m going to replace the banner on this collection with the most plussed pics
I should do the keto diet again. I was doing it for awhile and completely stopped. I even made keto key lime mini cheese cakes and then went fast! I couldn’t keep them and my brother in law and everyone would eat them lol they where such a pain in the ass to make. It took me like three failed attempts to nail it down and where they came out right.
I love that idea, but have pretty much stuck to just throwing heavy cream + softened cream cheese + a packet of SF Jell-O into a bowl and use the hand mixer to make a type of floofy dessert that tastes like cheesecake, but sets up in the fridge a bit less, kind of looser, but still as good IMHO. I hate baking and fussing around, so these panaakes were a PITA for me, but I could make them again.
Bobbi Jo Woods yah I understand. It’s a bit of a pain because you need to use the right amount of butter and the right mixture for the cracker part which was made out of macadamia nuts.. so they were not cheap to make at all..
My brother in law loved them and he is obsessed with sugar.. like he goes through a bag a sugar a week.. so I had to stop making them because it was costing me way to much money.. lol it would be fine if he wasn’t around.. I’d be able to keep them lol
So yeah, having eggs be a small part of “traditional” pancakes full of flour vs, having pancakes that are basically eggs with little else…huge difference.
Megan V you can also use almond meal – and IDK if you have a Dollar Tree near you, but I can get a 6 oz jar of Planter’s Macadamias there for $1 (for crusts on cheescake)
I’ve made these, I added bananas and didn’t have the berries (though that would have been perfect) I also doubled down with the leavening. I’m scheming to make a low carb yeast cinnamon sticky bun but that’s been a hurdle I haven’t gotten over for a few years. I can make a dough that’s close to the real thing but it’s as you said a little bit too much eggy blah.
Pork was on the verge of freezer burn and needed livening up (plus it was very dry), the bacon was in with the greens, inititally, and I said “Fuck it” and put the whole mess into the pan with the pork. Anyway, not taking suggestions, kthx
Thanks, but wait til you see it when the veggies and bones are all cooked down. It’s gonna be disgusting glop! Glad I got these fine wire mesh strainers this summer.
I don’t think of it as dedication, I simply take the scrap bag out of the freezer, and swipe the scraps to the side while chopping for a meal or salad, and instead of throwing them away (and making my trash can stink for days before I need to empty it out), I add them to the bag and put it in the freezer 😉 I am so frugal I can’t afford to throw them out, PLUS, store-bought broth tastes nasty, has no fat or healthy gelatin in it, and is full of crap like sugar and starches.
In the autumn and winter months I make more of an effort to save my trimmings, but lately, I ditch ’em because it too flippin’ hot to boil it all down for hours. It’s cooling off now, so soup time is upon me! FINALLY.
Store bought IS awful! I can’t with all that salt, and I swear, even some of the good brands taste like the waxed cardboard box they are packaged in.
An electric crock pot doesn’t heat up the kitchen. I’ve been needing gut-healing broth asap. This new lifestyle is making my body crave it, and the bag of chicken bones and vegetable scraps in the freezer was full.
Damn, my place has smelled amazing ALL night and now that I’m out at my desk and closer to the kitchen, it’s so intense. I want so badly to try some now…but I also know that if I let it go to 24 hours, it will be even better tasting and richer. I want to really make sure it gets all that gelatin. Maybe I’ll scoop out a small cupful and put it in the fridge to see if it gels up.
Tasted! Too much celery. Way too much. The veggies weren’t completely cooked to mush yet, so I retrieved all the celery from the pot and put the lid back on, after swiping a mugful with a soup ladle. I put the mug in the fridge, we shall see how it gels up, will leave it in the pot 6-7 more hours.
Megan V absolutely! The gelatin and other stuff in broth made from bones is good for my gut. I’m still not fully adapted to fat-digesting (still a little bathroom drama – I don’t always get action every day and often, it’s too loose for comfort) so I need to feed the good bacteria in my gut (I use and eat probiotics like sauerkraut), and also those things will heal my gut.
If you ever had your mom or dad or a grandparent tell you chicken soup is healing, they weren’t kidding 🙂 It’s also good for other things besides healing your gut:
I just do it to be thrifty and also because I’ve turned into this domesticated old lady who likes doing things in the kitchen-slash-foreveralone-mad-scientist.
Maybe. I pulled a small ladleful out this morning and stuck it into the fridge til lunch time and it only had some tiny blobs. But that was before I cooked it another 6 hours
I don’t do yogurt anymore because even the plain stuff is about 15-20 g carbs per serving, and my whole daily intake is ~20 g.
I recently found out my store carries whole milk yogurt, which is slightly lower in carbs and also sugar, so I may be getting a carton ($4.99 for 32 oz) to make yogurt “cheese” with, which would break down to about 2-3 g carbs per 2 TB (1 oz) serving – 1 cup of the yogurt is 12 carbs, and frankly, cream cheese is getting really expensive, so draining yogurt in the fridge overnight in cheese cloth to make a similar spread/dip might be a good and cheap option.
Thanks. Next time, I will bake these. I had to wait 40 minutes to cook this sucker (20 minutes in a pan, per side) and now my house smells like a chicken joint, LOL
I’ve never had to much of an issue with juices when I seal my bags. However I keep a wet cloth next to me and I whip it down after each seal. If some of the juice gets drawn into the holder I seal the bag twice to make sure it is sealed. Then if there is juice between the seal and the flap area I rinse the bag off and let it sit on the counter with the other bags. By the time I’m done sealing all the meats the bags are usually dry. I don’t always get the juice problem either. Just happens every so often.
Megan c’mon over. Bring cats and hubs. Will make eggs for all.
I got a 7.5 lb ham yesterday that said it was spiral cut. It was only cut 1/4 of the way so I spent an hour trimming the rest. Now I have several types of cuts all stored in bags. Sliced for sandwiches, fatty slices for frying like bacon, nice clean large dice for salads and casseroles, fatty pieces diced with some skin on for soup/beans, and the big ol’ leg bone with lots of scraps in another bag, for stock.
I don’t eat beans or rice anymore, but I’ll probably make some bean soup or maybe some baked beans for family. Or maybe just donate some of those bags of ham to my mom and Bill and they can make whatever with it
Frank’s, in this post, is the brand of sriracha which I used at lunch. I would not fry chicken in that…so all y’all comments make little sense to me. GO HOME, UR DRUNKZIES
Sear 8 minutes in oil skin-side down, let drip on a rack and repeat all pieces, place on baking sheet w/foil or paper, sauce bottoms, flip and sauce tops, bake 20 mins at 375F skin-side down, repeat sauce on both sides, bake 30 more mins, take out and sauce/flip to skin side up and do 8-10 mins at 450F til charred a little.
Thanks, guys! Breathing a bit better today, but still can’t taste much. So I cooked eggs and some sausage I don’t much like the flavor/texture of, but need to eat for its fat and protein (ketogenic diet). Want to eat stuff that’s good for you but you can’t stand the taste of? Get yourself a cold! Lol
Well, according to the calendar, yes. But yeah, it’s in the low 70s here in St Paul, too. My house is pretty shaded and cool, though. Open-window weather 😉
Well, according to the calendar, yes. But yeah, it’s in the low 70s here in St Paul, too. My house is pretty shaded and cool, though. Open-window weather 😉
My idea of “perfect” weather is anywhere between 35-65F. But that doesn’t mean I can’t tolerate anything colder, or warmer – I just prefer brisker temps.
My idea of “perfect” weather is anywhere between 35-65F. But that doesn’t mean I can’t tolerate anything colder, or warmer – I just prefer brisker temps.
I cheated, Allyson Whipple – I used a can of whole peeled tomatoes and a few ounces of pickled jalapenos. But I did add some fresh bell pepper and used fresh garlic (1 giant clove). it made two pint jars full.
Yep, earbuds are going in now – They are back up there stomping around again.
That sounds yummy. I don’t do potatoes, but I have a pound of ground turkey thawing that I’ll be making taco meat out of tonight or tomorrow, to have taco salads this week. I also love to add some salsa, cheese, jalapenos, and sour cream to my pork carnitas after frying some in a pan til crisp and hot (I made a pork shoulder roast in the crock pot last week, and shredded it – made bbq pulled pork out of it, too).
Thanks! I am, too. These flatbreads are not very sustainable or “whole food” as I would like to be, I have yet to try the fathead pizza crust recipe (it’s an almond flour and cheese based dough–no grains)
Gabrielle M. no, I haven’t. And probably won’t, because it just doesn’t seem like my type of thing. I love tomatoes, though. This was a fresh one, not cooked.
Daniella Save yourself the trouble and have egg muffins ready to go! I made about 15 of them over the weekend and just pop them in the micro for about 30-45 secs. They are hard to see here, I melted some cheese on top.
It’s just 8 eggs, whisked with a little cream (you can use milk or ha/fl & half) with some diced ham, onion, green pepper, maybe a little hot sauce or seasoning salt, then I pour it into silicone muffin tray greased with some coconut oil spray, sprinkle some cheese on top, and bake 35 mins. Then I pop them out once they cool down, put 3-4 into baggies and freeze.
A year ago, if you asked me, I might have answered differently, but I was still eating breaded things back then. I just don’t have the motivation to try to find a low-carb substitute for cornmeal for one paltry dish.
I totally understand. You could use it for breading other items though : Fish, mushrooms, etc.
I probably won’t make the fried green ‘maters anyhow—- I’m lazy. Lol My husband does 80% of our cooking. I clean up kitchen , he cooks. It works for us since he gets off work at 4 PM.
I don’t mind frozen beans at all, as long as they are steamed as little as possible. My mom used to boil the fuuuu outta them when I was younger and now I can’t tolerate a half-mush bean.
It would be cheaper if you can do that. My single implant cost me 2500 dollars. I can’t imagine if you have more than one to get…. yikes!
I even have good dental insurance —- my out of pocket, thus far, $700. I still have to buy the tooth! I will guess that will be another 900 dollars since it’s got the “screw” attached to it so it can screw into the implant in my jaw!
Yes. It’s a very expensive process. It’s taken almost a year , as I said, to get it fixed.
You have to get the old tooth removed ( in my case, it was an already capped tooth). Allow that to heal completely.
You then must get tons of exrays so oral surgeon can determine his approach to implant so he does not hit or kill the roots in nearby teeth.
You then go and get the implant into your jaw. One hour surgery. Lots of drilling into jaw. He places implant. That has to heal over. You go back to surgeon two weeks after surgery. He determines if you’re healed well enough for next process. He gives you ok; sends you back to your dentist where he fits you for new tooth. Orders tooth.
They then send you back to oral surgeon where he cuts open area and screws new tooth into implant.
When I had this same breakfast a couple days ago, I diced it and put it on top of the eggs with a little salsa, but today, I just sprinkle salt & pepper on it and scooped out pieces of avocado with a spoon and ate it like that.
Winning, 1000x better than anything I’ve eaten this month, I’m so far off the reservation. Last night was beer and pizza and my body was very unhappy with that choice (like I had a choice) My house is very nearly devoid of protein because protein requires time and preparation carbs are fast and cheap. Why can’t I get this at McD’s?
Sy Bernot please learn to make Fat Head pizza crust. Google the recipe (YouTube is especially desired on this, for viewing the method). You will be INSANELY happy you did this, and pizza can still be your bae. You’re welcome AF.
It’s more the prep time that I don’t have right now, I’m being awesome on many fronts but my diet is not one of them. I love to cook and haven’t cooked anything 100% from scratch in months. I can only eat so many eggs before I crack.
valid point but being the only person in a house of 7 that wants stuff low carb limits the amount of play I get when someone goes to the store. I eat what’s available and since I haven’t been doing the shopping that’s garbage, leftover carry out and delivery. Today I ate 6 meatballs and 2 eggs, now I’m home and I’m hungry and there aint nothing but carbfest here. Leftover pizza 7 min in the broiler 2 slices at least it’s thin crust. I’ll top it with a beer and pass out on the couch trying to catch up on the dvr before stuff starts deleting. I’ll wake up around 1 finish my now warm beer and crawl my ass to bed. I shouldn’t bitch because I’m not gaining but I’m not losing either and I know where this path leads and I hate it. Just blowing off steam waiting for the beer to kick in.
OK well if time saving is your greatest wish, while still not eating “badly”, then try these: http://www.flatoutbread.com/. I’ve had the original light and Italian herb light, but the Protein Up/Carb Down ones are also safe on keto. They taste pretty good, they are the base I use for all my pizza posts in this collection.
I was serious about the brick. I wrap it in foil, heat it up in the oven and after I break down and prep the bird put the brick on top of it. Guranteed super crispy skin
Sativa Starlite I was getting down to the dregs of my freezer, I now have only jars of stock in there, along with bones and vegetable scraps in bags, to make more. I have one more chicken left to roast, but since it’s a fancy organic free range one, I may make soup out of it instead. The meat sales are coming to my local stores soon, so I can stock up again on pork roasts and etc. Oh, and I need more beef marrow and soup bones. Gah!
I was using parchment bc I wanted it to not stick to the pan and be too mushy underneath, but I think I will use my Air-bake pan again for the chicken! I usually only use it for egg bakes
I think the main reason I’ve been doing bone stock so much is because it just tastes so much better. For years, I spent buttloads of money on the boxed organic stuff from the store, but it usually had very little fat and probably strained out a lot of stuff. When I make it myself, I can be sure it’s nice and fatty and when I add a touch of apple cider vinegar, it helps leach the marrow and stuff out into the stock, too. I pretty much only consumed homemade chicken stock the first few days when I had a bad head cold last month and I swear it not only soothed my throat (added salt to it), but it sped up my healing.
Marc-Antonivs Gvzman it’s not strange and it’s not a diet. It’s the way people ate for ages before some bad scientist decided to get in bed with the government grain board and come up with a shit hypothesis about fat and heart disease and turn us all into low fat/high-carb consuming zombies. It’s a lifestyle for me now. It’s low cabohydrate, high-fat, and minimal to adequate protein https://www.charliefoundation.org/explore-ketogenic-diet/explore-1/introducing-the-diet
It’s treating my diabetes symptoms (BG is much lower and I’m not on oral or injection meds anymore) and I’ve already resolved my hypertension as well. Many people also swear by it as a way to relieve epilepsy, mental illness (Alzheimer’s disease and dementia, depression, anxiety), chronic joint issues like arthritis, PCOS, and more. I’ve also dropped 30+ lbs since June, as a bonus.
I think you’d like it. I simmered it on the stove for at least two hours on low til the cabbage was silky, and the cauliflower stems and leaves were tender. it will get even better in the fridge after a couple days.
Nice bird. I let it sit about 15 minutes after this pic and the skin sort of shrunk a lot more, it released a little more juice into the pan, but the meat itself was still very juicy. And although it doesn’t look like it, most of the skin was CRUNCHY. Like hard, buttered paper 😉
I think I’m going back to egg-based breakfasts this week. Even though it’s not that cold in Texas, my body is not liking the continued cold breakfasts on chilly mornings.
I hardly ever eat cold breakfast. You talking like, avocado toast, or something? Fruit? I mean, in the summer, I’d eat some cold leftover bacon with an avocado and salsa, but no cold for me, otherwise!
In the summer I usually do yogurt + fruit. But July – September it’s easily over 80 degrees outside before 7:30 a.m., so I’m not usually motivated to cook a hot breakfast. I’ve been keeping up with it into fall because my body really likes the extra probiotics, but I realized last week it’s getting cold enough that I’m just not feeling it anymore.
Even on the hottest days here, the property shades this lot I’m on very well, and it’s cool until noon-ish. I actually get more sunlight in the fall/winter, because of the angle of the sun.
I don’t grow anything, darlin’. Not a gardener LOL. So I can’t give you advice on that, but happy to offer any, in terms of recipes/cooking any kind of squash!
I added too many egg noodles and my chicken soup became mush. I’m really disappointed in myself, I knew better. That’s ok, I will make it again next week.
So E queen might be interested in going through your collection. She is learning to cook with flour alternatives, so some of your recipes might be of interest to her.
Jane Eyre Last time I made soup with noodles, I just made noodles separately. Then when I wanted to eat soup, I would throw them in at serving time. So easy with egg noodles, since they take a bit less to cook than pasta. Works to keep them separate leftover, too. Just add the cooked pasta to some cold soup before heating in the saucepan or microwave Another thing to try is just not cook them all the way – Try a tad bit under al dente before adding to the soup and they should stay firm. So like, al dente egg noodles (I used to always get the extra-wide ones) would normally take about 6-7 minutes boiling time, take them off the heat and add to the soup at 4 minutes and make sure the soup is pretty done/ready to eat, so you’re not cooking the noodles much more than a couple minutes. They will HELLA soak up more liquid in the fridge, the longer the soup is in there. If you’re not going to eat the soup within 3-4 days, put it (with the noodles) into containers to freeze. The noodles will be perfect, still.
IDK that people would consider this fudge, it’s not chewy or dense at all, because it’s basically three kinds of melted up and whipped fats (pure cocoa is fat, the butter, cream, and coconut oil are fat). I should have re-labeld this as a fat bomb recipe, since that’s closer to it. it’s certainly not sticky. It’s more like really smooth and very chocolate-y and melt-in-your-mouth, with a tiny bit of sweetness and some nice bursts of salt here and there. So the reason it has to be in the freezer is to keep it from basically being a puddle.
Not bad at all. But I screwed up! I only used quarter cups of the butter/coconut oil, which is why the batch yielded so little/fell flatter. I misread 1 cup coconut oil and thought it was 1/2 cup – oops!
Gabrielle M. one of my mom’s friends made that, and peanut butter & regular fudge every year. But it was always so sweet and not very flavorful. Just like, a hunk of sugar without any buttery or nutty taste.
Great idea, even though it’s been three years since I separated, I still sometimes cook huge family meals. I need to remember on certain days I won’t have a whole family to eat up all the food. I do have some good frozen broth in the freezer. My next mission is to make Thai Chicken Coconut Curry soup. That’s on the agenda for tomorrow. I will do this in the crockpot version. 🙂 http://thewoksoflife.com/?s=coconut+curry+soup
Not this batch, but I have frozen them in the past, yes.
I took 8 eggs, 1 cup of heavy cream, and a couple dashes of red chili garlic sauce (you could use sriracha), a couple strips of leeks (chopped fine) and whisked that all together, and browned 1 lb of sausage (Jimmy Dean hot pork breakfast sausage roll) and put the sausage (about 2 spoonfuls) into muffin cups, then added about 2 tbsp shredded cheese on top, and poured the egg mixture on top, baked 30 minutes. I brushed the silicone muffin tray cups with coconut oil (melted) but oil bubbled up everywhere, so I think next time I will use coconut oil spray instead.
Great! Oh, forgot to mention they will make 12 regular sized egg muffins. I also threw in just a pinch of baking powder in hopes they’d fluff up a bit since they’ve got no flour in them at all. Up to you. Not sure if it helped or not, but whipping them for a good couple minutes also keeps them fluffy
Bobbi Jo Woods yes you do then I can get a copy of it! Lol actually I need to make a google drive recipe list so when people want it I can just share the link and go here yah go! Lol then again i do have an app that lets me share it to then via email.
I honestly wouldn’t know. I don’t eat fast food or dine at TGI Crapplebee’s, and assume that combination is common in those types of cuisines. I have never bacon-ranched much, in terms of at home cooking. Except maybe w/a salad.
Ooh, it has more heat than I would like (the cayenne/red pepper burned my lips when I slurped a taste). I added 1 small chopped potato to see if that would help…and combat a bit of the grease. I only used 1 tbsp of EVOO to saute the veg and the sausage wasn’t very fatty, but the homemade broth was.
70 g each onion, celery, carrots, and green bell peppers
6 oz Andouille smoked sausage, diced
2 cloves garlic, minced
9 oz tomatoes, diced, undrained
4 cups chicken or vegetable broth
94 g potato, diced small
1/2 tsp whole fennel seed
1/2 tsp crushed red pepper flakes
1 tsp dried oregano leaves
1/2 tsp smoked paprika
1 tsp parsley flakes (or 1 tbsp fresh, choppped)
1/2 cup plain sauerkraut (your favorite brand)
1/4 tsp creole seasoning (I used Tony Chachere’s)
1/4 tsp pink Himalayan salt
In a soup pot, saute the onion, celery, carrots, and pepper in the oil until translucent and the carrots are slightly tender. Add the chopped smoked sausage oregano, paprika, and fennel seed, and turn up the heat a bit to brown the meat. Once browned, the sausage will release a bit of reddish, spicy oil. You can drain it at this point, or leave it in.Add the minced garlic, then reduce the heat a bit and cook the garlic until fragrant.
Add the tomatoes and their juice, the broth, crushed red pepper, paprika, and salt. Let simmer for at least 20-30 minutes or til as long as you like. The longer, the better. If using fresh chopped parsley vs. dried, add it now, along with the sauerkraut, and cook until warmed through. Makes 5 servings.
Notes:
If you prefer less garlic flavor, add it in when sauteeing the onion/celery/carrot/pepper mixture. Andouille sausage has a fairly garlicky flavor already, so you can also omit it. I liked cooking the garlic in the oil from the sausage.
Nutrition data – 1 cup per serving
237 cals, 11 g carbs, less 3 g fiber (for 8 g net carbs), 16 g fat, 11 g protein, 641 g sodium
I sort of invented it by accident. I wanted to make homemade cream of mushroom soup, but even after reducing it for what seemed ages, the mushrooms and celery were still releasing liquid, so the whipping cream didn’t thicken as I hoped. So I added a couple ounces of soft creamy cheese, and steamed cauliflower, and called it chowder LOL
Oh cool. You can also add a can of tomatoe paste to that for a bit of a different flavor to compliment the maters you put in it. I LOVE veggie soups. please repeat last sentance 2 more times.
My co=worker and boss love it. I bring them each a container when I make it. I was saying how I should sell it because anyone who eats it loves it, she THEN said she’d pay me for it (which defeats the purpose of my being nice) but… who’s to say maybe I could sell it and become the soup nazi!! (Seinfeld reference)
I was using what I had and trying to keep it low carb – it already has 8 grams, pretty hefty for a soup (I try not to go over 20 g/day), but I don’t eat anything else with it since it’s a high-cal meal
You’re doing really good with all this knowing stuffs Bobbi Jo Woods I just like to eat healthier w/o doing the math. Fresh like this soup, try to stay away from processed. You too could be a soup nazi!! Actually, I could be a sketti sauce nazi – my sauce is excellent too.
It is really easy. I sprinkle a single layer of grated Parm on a small plate (or parchment paper) in a circle, stick in the micro for 40-60 seconds, then peel it back, and lay it on a paper towel to let it sit for a minute, and it crisps right up!
Celery is one of my fave things ever. I love it diced finely for seasoning dishes, sauteed with onions, carrots, garlic, and/or green bell pepper for soups/casseroles/sauces, and yes, I eat it raw allll the time. I always have a bunch of it in the crisper for snacks. It’s my hummus/dip vehicle.
Although I have ground up a handful or two of almonds to make keto pancakes, I have yet to buy bulk quantities of things like almond flour or other grain-free flours, to experiment with cookies that I can eat. I haven’t honestly missed cookies or baked goods, in general.
This is maddening, reading it while you are stuck at a warehouse, waiting for time to drive. And you are hungry. Who needs cookies? The cookie monster and me.
Bobbi Jo Woods, before your diet change, did you eat whatever time you got around to it? Did you have a dietary plan? How many times did you eat a day. How has it changed compared to now.
I eat three meals a day, roughly. Sometimes I fat-fast breakfast and don’t have a solid meal til noon-ish. I follow the ketogenic lifestyle and plan to for life.
Before Memorial weekend, I ate pretty much like most people, before I changed my lifestyle. Breakfast with coffee about an hour or two after waking (coffee was usually made as soon as I had one eye open and could stumble into the kitchen). Now I wait until that mid-morning slump and have coffee then. I also do not drink more than 2 cups (8 oz each) a day, before i was drinking it all day, up til bedtime, even and it had little effect.
Lunch was usually whenever I could manage it, working at home meant I had the luxury of preparing a homemade meal at the kitchen counter/stove where most don’t. Dinner was almost always between 5-7 p.m. because that was when I took my insulin.
As far as the type of foods I ate…when I didn’t watch what ate as closely, it was still what most people consider relatively “healthy”, like a big salad with a whole grain turkey sandwich or low fat chili with rice, things like that. The portions were still pretty hefty. The fact that what I mostly ate was low in fat and full of starches and grains, spiked my blood sugar (which was already high all the time) and kept it high – and I had to had to take expensive oral meds (lots of them) and tons of insulin (over 100 units per day) to keep it at bay.
I started reading/seriously researching about ketogenic way of life between last Christmas and this spring, and it seemed to be a natural progression, since I was already eating whole foods and veg mostly (I don’t eat fast food, dine out maybe once a year, almost entirely cooking at home), and just needed to learn to formulate my macronutrients and caloric deficit/portions. Thankfully, since the lifestyle means consuming high amounts of fat, very little carbohydrate (usually from vegetables and sometimes dairy like cheese and cream), and minimal to adequate protein, that is very satiating and it’s easy to keep meals small bcause they are higher in calories. When I was eating grains and starches, it was easy to eat more because foods low in fat and high in grain/complex carbs are hard to fill up on easily and keep us hungry for more, which is why it’s easy to eat a ton of pasta and bread and still be hungry.
I started Obamacare/ACA through my state’s exchange in April. Insulin for 30 days’ supply was $1400 and my monthly premium for one person was over $200/month with an $1800 deductible and $4000 out of pocket spend-down, and did not cover lab tests and only 20% of oral prescription meds, which were, at the time, the only things I needed. I am otherwise healthy and didn’t need doc visits other than 3 lab tests per year and 1 eye exam and those drugs. I changed my diet and now am off all the drugs.
So it was diabetes related. Ok. I’m just 400 plus and need to drop at least 150. Truck stops more and more are only offering fast food joints. So I’m going to have to do some research. Thanks.
16 oz Cooked bulk Mexican chorizo sausage, drained (or regular breakfast sausage–sage or hot, or even Italian)
6 large eggs
1 cup heavy whipping cream (or half & half)
Chopped leeks or green onions
4 oz sharp Cheddar
1 tsp crushed red pepper (or to taste), optional
Cook the sausage, and added in the peppers in the last couple minutes of browning. While it cooks, chop the onion, peppers, and grate the cheese. Drain the sausage and set aside. Place a heaping spoonful of the sausage in each muffin tin cup (mine is a silicone 12-ct tray), repeat with shredded cheese. Beat the eggs, cream, green onions and red pepper together and pour over the top of the meat/cheese, bake about 25-30 mins at 375°F
I just used some pesto from THIS BATCH today, it freezes quite beautifully! (yes, cheese and all!) I’ve only successfully frozen pesto without cheese added, and then pulsing some in, as needed.
Mine was stored in a plastic tub (the Ziploc brand with the screw-on lid) with a circle of parchment mashed down over the surface of the sauce, preserved it so well that the flavor was like it was made today.
I simply took the tub out and set it in the fridge a few days ago and it thawed well.
The skin will not crisp up this way, with the pesto and cheese/tomatoes on top. You’d have to remove it and crisp it up in the micro if you want to snack on it. The only way I would think it would get crispy was if you baked the chicken with the pesto smeared under the skin and nothing else on top. But that wasn’t what I was trying to accomplish here.
PS – don’t throw away the pan juice/fat! Whisk the the oil from the pesto together w/the chicken juices and pour it over the leftovers, like I did (I cut the meat off the bones and placed the cut up meat into containers and poured the juice over top before covering and putting in the fridge). I got 6 servings out of this (4 oz of meat, each, with 2 slices of tomato and some cheese)
I often complain about missing “city life”. I appreciate having small farms surrounding our town when it comes to food ; we have access to such farm fresh products.
I will admit I can’t watch my fresh chickens getting slaughtered though. THAT is a bit too “farm fresh” for me. Lol
Totally get it. I’m fairly squeamish myself, but I have no problem handling a fully cleaned and trimmed up whole bird, or its parts. I hope you get someone to make this for you!
My mom still does once in awhile. She’s 90 years old and feels sorry for my husband.
Clearly she thinks the poor guy has the worst wife in history. lol I laugh, but I’m serious. She, obviously, comes from the generation where I should be thinking about what I’m going to cook for my dinner while I make breakfast for my husband. Lol
Nope. Sorry, mom —– hubby likes to cook and I shop for his menu. I do clean up mess too. It’s the least I can do… unless I can figure out how to get my chef husband to do it all for me. ?
You can do a high fat/low carb lifestyle while at work on the road – fast food places are used to low-carb folks now and don’t even look at us funny anymore if you ask for your burger or grilled chicken sandwich without a bun. Make it a double burger and ask for bacon or extra cheese. Mayo and mustard are OK, hold the ketchup. They sometimes will even put it in a plastic bowl with a fork, to make it easy. Skip the fries. If you’re still hungry, get a side salad without the croutons or a taco salad and ask for no shell or no tortilla chips/strips. All Subway sandwiches can be a bowl/salad – just say you want “(sandwich name) bowl”. They put all the stuff from the sandwich into a bowl with spinach leaves/lettuce.
Gas stations/convenience stores are also great for keto. Pork rinds, cold hard-boiled eggs, cut-up raw veggies, and packaged salads in the sandwich section, string cheese sticks (mozzarella string cheese, cheddar), beef/turkey jerky/sausage sticks (go easy on the protein, though–too much of it raises blood sugar over time), sometimes you can even find sugar-free Jell-O cups, packets of almonds (no honey or sugar) or pistachios, sunflower seeds. Hell, worst-case scenario, you can get a hot dog or bratwurst/Polish without a bun. Put a couple in the little paper tray with some sauerkraut or hot sauce and mustard and eat it with a fork.
Just Google “keto fast food” and you’ll see a lot of options. Bread/anything with flour in it, pasta, grains, chips, potatoes…that’s what diabetics do not need, in order to get off the meds/insulin and reverse the issues.
I’ll look that up. Other than the obesity, I don’t have high blood pressure or diabetes. Just a chronic respiratory infection. I just may do the keto thing for 6 months or so.
Keto is not just for diabetics. It’s for anyone who wants to lose weight. The reason we gain weight isn’t always how much we eat, it’s the type of things we eat coupled with something our body needs to correct. You could have inflammation somewhere and not know if, and no matter what you eat, healthy or not, you could keep making it worse. Keto is also a good lifestyle plan for getting into a better mood, boosting your brain performance, having more energy (I’m hardly ever tired anymore), improving your digestion, and much, much more…so many of those things keep us fat.
Oh yeah, no they aren’t the type to get into people’s stuff, just force everyone into their personal business. BUT; the moving truck was there this morning at 6am, so happy new year to me! 😛
I can’t believe that I whined here about needing bread and grains, mere months ago. I’m down 40 lbs since June 1st and now down 4 dress sizes. I DO NOT MISS bread, pasta, beans, rice, or grains. I don’t need sugar. I enjoy eating mostly fat, very little carbs from vegetables/cheese, and minimal to adequate protein. I’m not deprived. I’m eating quite luscious food and still losing weight. I’m reversing all my health problems. Blood pressure is normal, am off the Lipitor and the Losartan. I’m 110-150 blood glucose readings without drugs (NONE. No Glucophage, no Lantus, no Victoza). I’m almost under 200 lbs. I haven’t been (EVER), since after high school. This is my new life and I love every bite and do not regret a thing. I’m still blown away.
The base was pretty nutty already, almond flour. The cake itself was dry and like a weird, overcooked omelet with chocolate flavor. So I stuck a fork in it a couple times and poured a tablespoon of heavy cream on it and let it sink in. Made it a bit better. I have to purchase erythritol, which is a natural granular sugar substitute that caramelizes slightly and would form a better crumb…to make it hold up more like a cake.
The base was pretty nutty already, almond flour. The cake itself was dry and like a weird, overcooked omelet with chocolate flavor. So I stuck a fork in it a couple times and poured a tablespoon of heavy cream on it and let it sink in. Made it a bit better. I have to purchase erythritol, which is a natural granular sugar substitute that caramelizes slightly and would form a better crumb…to make it hold up more like a cake.
The only fruit I ate is occasional strawberry or blueberry/blackberry/raspberry. Canned fruit? lol that’s a bucket of sugar and not going into my body. for you, maybe… did you read the link? it’s Keto, hun.
The only fruit I ate is occasional strawberry or blueberry/blackberry/raspberry. Canned fruit? lol that’s a bucket of sugar and not going into my body. for you, maybe… did you read the link? it’s Keto, hun.
We eat healthy. I’m also a gym rat so I can eat anything I want within reason. I don’t do processed sugars often though. I feel like crap if I overindulge in it. ( rare occurrence) I have one cheat treat on Friday’s—– Dairy Queen blizzard! ?
We eat healthy. I’m also a gym rat so I can eat anything I want within reason. I don’t do processed sugars often though. I feel like crap if I overindulge in it. ( rare occurrence) I have one cheat treat on Friday’s—– Dairy Queen blizzard! ?
That’s browned meat on the right (80% lean beef mixed with hot Italian sausage), and about 2 lbs of tomatoes in juice. The meat sauce has been simmering now for almost two hours. I will use it on sauteed broccoli shreds, and spaghetti squash
Yep, but this was store-bought. You just cut the stems off and either throw them into the slicing blade part of your food processor, or use a peeler or box grater, to get shreds.
Mann’s makes it. It’s in a bag by the lettuces and salad mix bags
Add first three ingredients into a mug and combine (I put one hand mixer thingie onto my hand mixer, instead of 2, fits right in the mug).
Add egg and combine well.
Add sour cream and combine well.
Microwave for 90 seconds and watch it. If it rises above the rim of the mug, open the microwave door, let it deflate before finishing out the 90 seconds.
Let cool for 1-2 minutes.Top with cinnamon. Wolf down.
It really was, although to be sure, since the base is almond flour and it’s a 90 second bake, it’s kind of um…grainy/nutty instead of bready (still gooey), but I liked it.
http://alldayidreamaboutfood.com/2016/10/low-carb-parmesan-cheese-crackers.html – Flavor is nutty and a little cheesy and yes, I did add the “nooch” aka nutritional yeast (that shit is delicious on baked kale chips). The flavor profile of these is kinda like those cheese cracker-peanut-butter sandwich crackers you could get in your lunch box. Not cheddar-y, but parmesan-y. Very good! Will make again. I got 10 piles of 9-10 crackers out of this, but I did not roll the middle thin enough, so some of these are thick fuckers. Very very crunchy and totally cured my cracker craving at 3 g of carbs per 10 crackers.
Jane Eyre I saw that stuff years ago and never tried it. I’ve had so much fail in trying to use cauliflower as a substitute for a lot of stuff (mashed cauliflower is yucky bitter, no matter how I try, so is “rice”). I think it’s because the more surface area you give cauliflower (by pulverizing into “flour” or pulsing into “rice”), the more bitter it tastes. I’m fine with regular cauliflower florets for other dishes, though (raw and cooked).
That said, I’m pretty happy with my low carb flatbread wraps that I use for the occasional pizza, and if I get tired of those, there is a way better low carb pizza crust alternative, called Fat Head pizza, it’s pretty amazing.
For anyone who has tried the cauli pizza dough and failed, the key (I’ve heard, time and again) was to WRING OUT all the water from it once it’s been run through the food processor til it’s like dry meal.
I still eat a potato now and again, but it’s the size of a child’s fist (or half), not the size of a football, like they sell by the each. Other than that, I don’t miss ’em.
Wait, that’s not how I clean mine, not with steel wool and oven cleaner. It’s never that bad, I just wipe it out. Sometimes I’ll wash it in the sink with water and Dawn but I only use plastic scrubbies and that’s rare.
I can’t wait to share it with you guys. Still working on the layout and index. That’s the HARD part. Well, the hardest part was gathering up all the recipes from almost 2 years of posts
Pictured, leftover chicken thighs I cooked with ancho chili powder, garlic, and paprika, chopped leeks (chopped habanero next to them in 3rd pic), chopped garlic, diced red bell pepper, diced jalapeno, sliced red onion, avocado, lemon, cilantro, tomatoes, chicken broth.
Also, making them at home is lots cheaper than paying $5-10 for half this much, of store-bought. $1.99 for one bunch of kale, and I had the rest of the stuff on hand already, since I use those things a lot
I make quite a few, chicken and sausage gumbo, taco and potato are my favorites. I do not have to worry overly about carbs, at least not so far. Knocking on wood. I will probably have to give up potato soup at that point.
Oh man, potato soup was my CHEAP and carb-y vice back in the day. I’d get a 5 lb bag of potatoes for like $2 and load up the soup with cheese, butter, and garlic.
Andy O can you two stop? I’m not mad,it’s just getting kinda old. I’m doing this for medical reasons. You can un-follow this collection if you don’t like it.
I probably should log, when I do, it seems to encourage me to eat better. I do not eat a lot of really awful stuff, but I definitely have room for improvement.
With me, I need to watch for when I get too carb heavy. I do not have diabetes, but I had gestational diabetes with every pregnancy. So I need to be more proactive about diet than i have the last few years. I turn 40 this summer and most of the women in my maternal line have it.
The taco seasoning I made included: ancho chili powder, smoked paprika, garlic powder, ground cumin, ground cayenne pepper, dried oregano, and a squeeze of lime
Except cashews, I’m not a huge fan of those…unless they’re like, part of a really sticky treat, like brittle. I had a friend who would buy cashew brittle from this Amish family she knew. It was amaze. I would love to try to make a sugar-free version.
Oh, I forgot about the sriracha ones. I tried a brand, I think they were in one of the Naturebox orders when I used to eat carby stuff. I liked them, but they had sugar
Love cashews. I really love almost all of them, almond is probably my second favorite. Do not really like pistachios, but will eat mixed with other stuff. I am fortunate to not have food issues.
Pecans, macadamias, dry roasted cashews, slivered almonds, pistachios, walnuts, peanuts ..I guess I like them all and let’s not forget seeds, pumpkin, sunflower squash. I think the best I’ve ever had were fresh macadamias that I picked up at the neighborhood produce stand for about $.50/ lb, they were a pain to roast and shell but damn they were good. I also discovered that I can get shelled pistachios cheaper by the pound than the ones in the shell but I still buy them in shell because if I don’t I can easily inhale a pound or two before I realize it.
PS – I did not drain the fat after browning the beef… oops. I can eat it without worry, but was still relieved when I noticed most of it just re-incorporated itself into the meat as it simmered.
Random Shark I used a tiny bit of marjoram, basil, and parsley in the stock, which was made by boiling a ham bone in water, to which I added a 1/2 tsp of chicken boullion. The stock was added to the pot with the dry peas & lentils after I sauteed some finely diced onion & celery in bacon fat.
Sue T. The bag of peas I bought came with a small percentage of red lentils. I got the mix of peas/lentils at TJ Maxx and I did not use the seasoning packet. I think it was called Country Split Pea by Buckeye Beans
Sue T. I didn’t either. And frankly, I don’t care for them in pea soup, but it wasn’t for me (way too carby for me now). I was at that store shopping for gourmet gifts for my mom and her hubby at Christmas. Seeing as they had plenty of food at the time, I promised to take the box of mix home and make them a batch of soup with the ham bone I had in my freezer.
Terry McNeil I try not to pay more than $1.50 each – but when they are on SALE SALE, I have gotten them for 67 cents to a dollar. Also, they’re Mexican/California ones. Not sure if you get the FL or Mexican/CA kind where you are (I’ve never had FL avocados). The organic ones aren’t usually any more expensive than $2 ea, but I can sometimes get those on sale for $1.50 as well
Yes, one could. I don’t have any gelatin, and I have an abundance of xanthan gum. The picture makes hard to tell, but it’s about as thick as a thin gravy. I bought the xanthan gum for other things too, like baked goods.
This was easy-peasy to make! Whisk up 6 eggs with 1 cup of heavy cream and a little salt & pepper. In a greased pie dish, cover the bottom with chopped crisp bacon pieces (from about 3-4 slices–I make a batch in the oven nearly every weekend) with a handful of chopped leeks and a shredded block of Gouda (or cheddar), pour egg mixture over, bake at 350 for 40 mins
Only thing I ever freeze are my egg muffins, which I zap in the micro. They are a bit firmer than the quiches I make. If I don’t eat them immediately after heating, they can be a bit spongy…which is what I’m afraid of lol,
I’d say if you freeze it, wrap it tightly in foil or clingy plastic wrap (or use a vacuum sealer if you have it), you’d be golden. You CAN nuke quiche pieces from the fridge, that’s what Ima do. I mean, I am single and certainly don’t have company here, to eat these other 5 pieces LOL. They are for me, to last me thru to the weekend.
Bobbi Jo Woods I know you Amazon like my husband does. But…… He found the vacuum sealer rolls on sale at Menards cheaper than he could on Amazon . ( he bought a ton of them at the time).
Yep, Amazon is where I got mine. I didn’t know Menards had such a wide reach! That’s a Minnesota-based company, where I’m from 🙂 They are unfortunately out in the ‘burbs only here, so I will stick to Amazon, since I don’t drive
Our Menards has been around for five or six years here in Findlay.
I think they cater to the home renovators who may own rental properties and want nice products to spruce up their investments for new renters. Or….. People who don’t want the slightly higher end products for their homes like a Lowes or Home Depot carries. It’s what I’ve noticed about Menards. ( nothing wrong with a quality product that serves its purpose for different needs).
It’s a nice company. Been around since before I was a kid, 1960s I think. And I need to correct my earlier comment…they were founded in WI, not MN – oops. And yeah, they don’t do as much “modern” home improvement style – not saying it’s not high-end, because high end is subjective to what people think is “great” vs the style they like – I’d say it’s just as “high end” in terms of quality, just more rustic/country stuff.
That’s cool. I’m still a renter. Probably always will be. Maybe I can get some flower boxes this summer, to put out along the concrete slab/walk in front of my place.
Gabrielle M. you are the fourth person to tell me this. I’m sure it could be something — but I don’t drive, which doesn’t mean I couldn’t do it, there ARE Ubers! But hauling stuff around, IDK about that. Perhaps it could be something where I go through what clients have at home during a consult and get them to pick up or order certain ingredients in advance of my arrival to work. Or maybe I could have someone partner with me who does the driving and prep/cleanup for me (I hate cleanup)
Makes 4 servings – 56 grams protein – trace of carbs
2 pounds boneless chicken breasts
1/2 cup pure-pressed extra virgin olive oil
1 1/2 TBS. dry sherry
1 tsp dried oregano
1/2 tsp ground cumin
2 TBS chopped shallots
2 minced garlic cloves
2 TBS minced parsley
Fresh ground pepper to taste.
Rinse chicken under cold water and pat dry. In a shallow dish, combine olive oil, sherry, oregano, cumin, shallots, garlic , parsley and pepper. Add chicken pieces and coat each piece completely. Marinate 1 to 3 hours.
Preheat oven to 350 degrees. Arrange chicken in a greased baking dish and bake chicken until tender and juicy, about 30 minutes, basting frequently.
I love the simple ingredients, plus ease of putting this dish together. ?
I am certain single guys and girls ( or married people) can find your home.
If my husband didn’t get off work an hour before I did for many years(and hated to cook; I would have GLADLY driven to get a pre-made meal during the week for our dinner! You bet your ass I would !
It sounds delish, though. I’m sure I could make it more keto-friendly by upping the fat and increasing the number of servings to 8, bringing the protein grams down. I don’t know about most people on keto, but I tend to stick to 3-4 ounce protein portions, max, per meal.
I don’t want people here at my house. Unless you are thinking of say, like a cater and pick up type deal? That might work 😉 I always think of a private chef as someone who comes to the client’s house like housekeepers
Excess protein often leads to high blood glucose for many keto-ers (at least, those of us who are diabetic or have been told we are pre-diabetic). I am not trying to build muscle, but retain what I have lol
Makes 3/4 Cup – 1 TBS is a trace or protein and carbs.
2 TBS fresh lime juice
2 TBS Rice wine vinegar
1 TBS low sodium tamarind soy sauce
1 minced garlic
2 TBS minced fresh mint
2 TBS slivered fresh basil
2 TBS minced fresh cilantro
2 TBS fresh ginger
1 TBS hot chili oil
1/4 cup pure- pressed extra virgin olive oil
1:4 tsp red-pepper flakes
I a blender or food processor, combine all ingredients until smooth. Cover and refrigerate several hours before using. Store in air tight container in fridge.
The min/max isn’t the same for everyone, and whether or not the body processes excess protein as glucose over time vs immediately is still unclear. It is still a hotly debated topic (gluconeogenesis). The whole “0.8 grams of protein per kilogram of body weight” isn’t necessary true, either.
I know enough that people have called me an “expert” (again, I am not and I sort of hate that term) but STILL, the protein thing confuses me. I try to stay within 60-75 g protein per day to be safe.
I’d say eggs, cheese (pretty much all dairy except milk and yogurt, which are high in carbs and sugar), cottage cheese is also OK in moderation (8 g/carbs is really more like what I’d want for a whole meal, not one ingredient) nuts/seeds (macadamia, almonds, sunflower/pumpkin, walnuts, flax seed), all fish/shellfish/crustaceans (you said meat but I don’t think “meat” when I want fish). I’d avoid soy except minimal amounts of fermented soy products, like tempeh is OK. Also, chick peas are OK, so is protein powder.
I love avocado. I’m in Yuma right now and most of the lunch trucks have them. In California too but I left them Tuesday. So I have to get some later today or wait until I come back out next trip. 🙁
Do you follow Tasty recipe I try there burrito bowl but there no tortilla. It’s basically like a rice bowl. I used lime rice. It wasn’t bad. youtu.be – Weekday Meal-Prep Chicken Burrito Bowls
Ah yes, the Tasty videos…I remember now. I’ve seen a lot of them, just forgot the name 🙂 I wonder if that dish would be good with grated cauliflower in place of rice…hmm
…and leave out the corn and beans, of course. Maybe add hunks of avocado instead. I’d also try using thigh meat instead of breasts, to up the fat content.
I like drying kale in the oven. Other than that, it tastes bitter and fishy to me. I like bitter greens (I mean, I just ate a serving of mustard greens with bacon alongside my serving of quiche this morning), so it’s something else I can’t put my finger on.
I don’t know if you are still looking for suggestions at all, but I have a couple…
I would LOVE to find a way to make this without using pre-mixed SF Jello. I have unflavored gelatin, but couldn’t find extracts STRONG enough to taste good without dyes, aspartame/sweeteners, etc. I would also love to make a dairy free version of it, for the heck of it…thought about using coconut cream in place of heavy cream, pretty simply swap, but what for the sour cream? Goat milk yogurt or something? That gets pretty pricey pretty quick. Thoughts?
Jello Fat Bombs
Ingredients
1 package of sugar free gelatin, your flavor choice (peach is my current fave) – (0.30 oz/8.5 g)
1/2 packet (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit) (each packet is 0.25 oz/7 g – so this is 0.125 oz/3.5 g)
2 cups boiling water (per gelatin instructions, instead of one part boiling, one part cold, I use both boiling to dissolve the extra gelatin. Apparently, this is 470 ml (rounded), I’m sure UK packages are set up to be a better calculation for y’all)
1 cup full fat sour cream (240 ml)
1 cup heavy whipping cream (240 ml)
1 packet stevia sweetener (to taste, optional – this took off the sour cream edge for me) (each US packet is 1 g (I have since stopped adding this)
Directions
Boil water, add to bowl. Dissolve both gelatins completely. Stir at least 2 minutes.
Stir in and fully in corporate sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)
Whip in heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds to whip it.. Again, stir at least two minutes.
Pour into 4 portions, approximately 1 cup each (240 ml / slightly larger if whipped). Refrigerate until firmly set.
Recipe in MFP Shows as:
331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein
FULL DISCLOSURE – the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream “bite” was off-putting for me (I’m not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! 🙂 And this works fabulously for those who can’t afford other fats sources – or who just need an awesome satisfying snack with staying power that kills the sweet tooth, but without all the sugar! 🙂
And this is probably my favorite recipe I’ve made. I went back and tried the original after a year or more eating my version – and it paled. Badly. Tasted like a watered down soup, like a non-condensed soup someone added water too. Missing in flavor, missing in substance, and missing in wow… I know tastes vary, though…
Copycat Olive Garden Zuppa Toscana Soup Recipe
As currently prepared: (Notes for improving the recipe at the bottom!)
1 pound bulk spicy and hot sausage (recipe called for spicy Italian, but this was way cheaper, so I just added Italian seasoning to the broth)
1 bunch kale, chopped – about 3 cups (roughly – adjust to taste)
1 stick butter (1/4 cup or 8 TBSP, depending on location)
1 TBSP olive oil
4 cups broth (stock, broth, or water with buillion)
2-6 cloves garlic smashed/chopped/pureed, to taste
1/2 onion chopped or pureed, color to taste
Salt and Pepper to Taste
1/4-1 tsp Italian seasoning, to taste if not using Italian Sausage
Roughly 4 oz/8 tbsp heavy whipping cream, to taste
Chop up tough kale stems. Brown sausage and kale stems together. I tried to do them in 1/2″ to 1/4″ pieces. Cook through. Drain excess grease. Set aside.
Chop/puree garlic and onion (I used my ultimate chopper, comes out like a rough paste. Feel free to leave as chunky as you like to taste.) Add olive oil to same pan as browned sausage in. Add onion and garlic. Cook down until translucent or most of the liquid is cooked out.
Deglaze with stock/broth. Add salt, pepper, and Italian seasoning. Simmer broth for 30 minutes.
Chop kale into very thin strips (1/8″-1/4″). May shred using processor what have you, to taste. Add butter, sausage, kale stems, and chopped kale back to pot. Simmer until kale is softened. For me, this was 20+ minutes until it was as soft as I prefer.
* NOTE: At this point STOP if you plan to refrigerate it. Reheat the broth at this point. Only add the heavy cream when ready to eat. *
Portion out into serving bowls. Makes roughly 6 or 8 1-cup servings, I think. Add 2-6 TBSP of heavy cream to each bowl, amount to taste. Stir and serve. (Again, note, add cream only as serving – this makes it much easier to reheat!)
Modifications – this was so much kale! I might have underestimated slighlty. So I’m purchase and browning 1-2 additional pounds of sausage to add to this tonight. I will be adding at least 2 more cups of stock/broth. I will season to taste. But I’m thinking the ratio of sausage to kale will be better to me! 🙂
Sausage – feel free to get any kind of sausage, any kind of ground/minced meat – just make sure to seasoon while cook if unseasoned product with at least salt and pepper. If you get ITALIAN sausage, be sure to leave out the Italian seasoning, unless it needs more punch. Also, if you do not buy a spicy sausage but want it spicy, add crushed red pepper flakes to taste.
Kale – you can use any green that wilts. Spinach or other greens can easily be used. If the stems are tough, be sure to “fry” them along side the sausage. I imagine even cabbage could be interesting here.
Garlic – original recipe called for 2 cloves. Use to taste.
Onion – original recipe called for one onion, but my was slightly larger, so I only used half.
Italian Seasoning – add to taste if purchasing sausage that isn’t Italian. Mine was $2 instead of $4 just purchasing regular Spicy sausage.
Heavy cream is to taste. I would add at least on TBSP per bowl. Can supplement with other type of cream or additional butter.
Also this original recipe called for potatoes, just like the soup at the restaurant, but sincerely, this was so great a soup that I just didn’t even notice they were missing. Feel free to add potatoes or riced cauliflower or any other veggie you prefer, if you’ve got the room for it.
SURPRISE SURPRISE – once again the recipe add link is not giving me nutritional data. I will post that later.
UPDATE: Nutritional Data (may change, have to confirm sausage info)
Carly Koehn – I will read thru that request re: Jell-O stuff. I’ve seen you post that Olive Garden recipe before 😉 I have not tried it yet, I can honestly say I’ve eaten at OG exactly 3 times and never had it. I always had the unlimited soup, salad, and breadsticks LOL
Same. I make stews, broths, etc. all fall and winter long in mine. That said, I could have totally done this in my pressure cooker, but am going to be busy today, so I’m not in a hurry at all for the corned beef to be done, and honestly, didn’t want to screw up the first attempt at making it.
Yep. There are many ways to do it! So I hear. I wanted to utilize the slow cooker because I was busy all day and wanted to stay out of the kitchen but knew I’d be hungry af by 6.
I wanted to do slow cooker but this is my day off and I forgot lol! I’ve never cooked it before either so this should be interesting. I added a little of real mayo to the coarse mustard to fill the mustard taste if there is one. I forgot potatoes so I have to run back to the store and get them. I’ll post results. Are you going to make sandwiches with leftovers?
You can leave out the potatoes and cabbage for a bit, I would have left the cabbage out til the last hour or so of cooking, but I’ve never had cabbage in the crock, so I wasn’t sure. You may find the meat feels tender and “done” but you can’t overdo it if it’s in enough liquid. It will continue to get more tender as it cooks, so don’t be afraid to let it go longer if it seems like the connective tissue in the meat is still web-y. I put it back in for an hour on high to get rid of the springy-ness.
As for leftovers, I don’t eat bread, so no sammiches for me. But I have LOTS of mustard and Swiss cheese, so if I get tired of eating the leftovers hot with the veggies, I’m definitely thinking cabbage leaf wraps or just eat it on a plate with a fork.
Bottom line, if the meat flakes pretty easily with a fork, it’s ready. It will stay very red, since it’s brined from a raw state, so it appears “rare” and will never get brown inside, no matter how much you cook it
Maybe they would be! I was craving and missing rye bread the past 9+ months, and found a recipe for flax crackers, but just two ingredients, flax meal and caraway seed (and water) and they seemed bland, so I upped the flavor with seasoned salt, garlic powder, and 1 tsp of molasses and melted butter mixed into the water called for. They are crisp if left out for awhile, but stay fairly bread-like and a bit spongy if put away right away. I had a couple at dinner, spread with cream cheese and pickle slices. I also tried one with mustard, Swiss cheese, and thinly sliced leftover corned beef. Amazing! I bet they’d be crazy good with smoked salmon and dill on top. Kind of like little cocktail bread slices. I also feel satisfied after just 2 servings (4 pieces, total) because flax is very filling.
Yum. I like the toppings you chose for them; especially the pickle ( I love pickles – giant dill pickles never last long in our house when my daughter is home as we both love them).
I had the flax meal stored in an airtight canister since Christmas, I bought it when I was out somewhere doing something else and just happened upon it so I snatched it up because it was marked way down and I had seen recipes call for it here and there in my low carb recipe hunting. I’m so glad I finally made these. I think I could do them with rosemary, maybe cheese or nutritional yeast for a tangy version, or even ground up raw sunflower seeds or sesame seeds.
Made another batch today! This one had mushrooms and Swiss cheese in it, also. Each one makes 8 small wedges and I’ll have one at breakfast for several days. I just cut the pieces out and lay them in a shallow container to put in the fridge and they stay decent.
The cheese is like a buffalo cheddar and the summer sausage is pretty tangy, garlicky beef. Since the crackers are very flax-y tasting with a little caraway flavor, the strong taste goes better with say, cream cheese spread on top with dill and cucumber, or leftover corned beef and Swiss cheese.
Give it a try. I just use canned or frozen salmon fillets and mash it up with an egg and some spices, then use a small bowl to press into to make the patties.
Sue T. yep, meatballs. I cheated though…these are frozen beef ones from the store. My squash always turns out firm and soaks up the flavor of the sauce (I mixed it up really well after I take the pic). Here’s what I do: I take a 2 to 2.5 lb squash and wash it and score the skin on the outside with a knife since it’s too hard to cut (for me) horizonally. So lay it down on the counter and it looks like you sliced a football in half the long way. Then I stick it in the microwave just like that, for 4 minutes. Take it out with pot holders and will see a little liquid escaped and foamed up around the seam you made. Let it cool a few minutes (or use oven mitts to handle it), then finish the job of slicing it open by following along the seam you made before, it should be easy and smooth. Then scoop out the seeds and lay it flesh-side down into a glass deep platter or shallow wide bowl/small casserole dish with about 1/2 to 1 inch of water on the bottom, then nuke it some more for 8-10 minutes. I take it out and drain the water and turn the squash right-side up and then shred the flesh with a fork into a bowl, top with sauce, and add cheese, etc. and zap some more (if the sauce wasn’t already hot).
Someone should greenhouse veg in the winter like they do here. They are making a fortune selling at the indoor markets and even to local supermarkets. And delish!
We have lots of hydroponic stuff here, Terry McNeil—it’s just not nearly as good as what we can grow in summer. Hydro tomatoes taste like nothing to me, compared to local soil-grown and vine-ripened ones. And we have tons of Canadian imported veg here, too. Giant hothouse cucumbers, baby tomatoes, etc. They’re pretty good. I prefer to eat as seasonally as I can, because I need this lifestyle to be sustainable.
Oh yah? I’ve usually scooped the seeds out prior to cooking the squash. Boiled, then scooped out the insides. Hmmm… Me’be I’ll get some squash I have sauce in the fridge and meatballs are (a pain in the ass) easy to make. :))
Our greenhouses grow year round, I don’t know if they use hydroponic or not. Vastly superior to any trucked in vegetables. Mainly tomatoes/cucs/eggplant and greens. Sprouted greens in abundance. Luckily winter veg beets/potatoes/onions/carrots/turnips. This year has been especially good as there was a bumper crop. Seasonal is fabulous, grown close to home is very important also, imho. ☺
Motavis Jones I just made a new post – what I made.
The ones with the speckles on them were garlic & herb w/Parmesan. These are cinnamon/sugar (not real sugar) on top of melted butter I brushed on the bread (low carb lavash: https://goo.gl/HMEjUe)
They were really fast to make! I just brushed a low carb flatbread (https://goo.gl/HMEjUe) with olive oil, sprinkled garlic powder, Italian seasoning and shredded Parmesan cheese on top (the cheese over the seasoning sort of seals them in) and baked 4 minutes at 400F.
They were really fast to make! I just brushed a low carb flatbread (https://goo.gl/HMEjUe) with olive oil, sprinkled garlic powder, Italian seasoning and shredded Parmesan cheese on top (the cheese over the seasoning sort of seals them in) and baked 4 minutes at 400F.
I also made a sweet batch. I brushed both sides of the lavash with 2 tbsp melted butter, then sprinkled cinnamon and erythritol and rubbed it in good. After baking and cooling, the cinnamon/sugar alternative melded together with the flatbread and hardened, making super-crispy and sweet crackers that taste a lot like a very sweet version of Golden Grahams cereal.
I also made a sweet batch. I brushed both sides of the lavash with 2 tbsp melted butter, then sprinkled cinnamon and erythritol and rubbed it in good. After baking and cooling, the cinnamon/sugar alternative melded together with the flatbread and hardened, making super-crispy and sweet crackers that taste a lot like a very sweet version of Golden Grahams cereal.
I rarely get a sweet craving, but this totally fit the bill. That reminds me… I need to make another batch of chocolate coconut bombs. Maybe some pumpkin cheesecake or lemon cheesecake ones, also.
I rarely get a sweet craving, but this totally fit the bill. That reminds me… I need to make another batch of chocolate coconut bombs. Maybe some pumpkin cheesecake or lemon cheesecake ones, also.
I have a pretty bad head cold, btw. I think I’ll call it a day and have a heaping couple cups of hot broth for dinner. I put a couple pounds of raw chicken wings into a crock pot yesterday with garlic, a carrot, a stick of celery, half an onion, and some rosemary sprigs & a bunch of parsley, covered it with a few quarts of water and let it sit on low all day. Thank goodness I did that. That stuff really does make me feel less sick when I drink it.
I have a pretty bad head cold, btw. I think I’ll call it a day and have a heaping couple cups of hot broth for dinner. I put a couple pounds of raw chicken wings into a crock pot yesterday with garlic, a carrot, a stick of celery, half an onion, and some rosemary sprigs & a bunch of parsley, covered it with a few quarts of water and let it sit on low all day. Thank goodness I did that. That stuff really does make me feel less sick when I drink it.
I woke up feeling like I got run over by a truck. It’s either this cold got even worse overnight, or I’m sensitive to the fiber in these things. Not sure it was the oat bran, or the wheat. I knew I should have stuck to grain-free or almond flour-based foods. I think I will keep on making crackers from scratch, like these: https://plus.google.com/+BobbiJoWoods/posts/jTQmwXWWxqN
I woke up feeling like I got run over by a truck. It’s either this cold got even worse overnight, or I’m sensitive to the fiber in these things. Not sure it was the oat bran, or the wheat. I knew I should have stuck to grain-free or almond flour-based foods. I think I will keep on making crackers from scratch, like these: https://plus.google.com/+BobbiJoWoods/posts/jTQmwXWWxqN
I’m going to double check w/my sister on this because she’s the one who passed the sickness on to me. If she had suffered the same, I’ll know for sure. Because I make and enjoy flatbread pizzas (about once a month or so) using a similar product, without experiencing these side effects.
I’m going to double check w/my sister on this because she’s the one who passed the sickness on to me. If she had suffered the same, I’ll know for sure. Because I make and enjoy flatbread pizzas (about once a month or so) using a similar product, without experiencing these side effects.
I stay home in my germ-free bubble all the time, so whenever I go out (rare, except to exercise solo on my walks), I’m vulnerable to the germy people. I decreased my immune levels by being a WAH person the past twelve years.
I stay home in my germ-free bubble all the time, so whenever I go out (rare, except to exercise solo on my walks), I’m vulnerable to the germy people. I decreased my immune levels by being a WAH person the past twelve years.
My best friend is a gastrointestinal surgeon and he gives me hell about my obsession about germs and the hand sanitizer I use all the time. He constantly tells me I should expose myself to germs so I can build up immunity!
My best friend is a gastrointestinal surgeon and he gives me hell about my obsession about germs and the hand sanitizer I use all the time. He constantly tells me I should expose myself to germs so I can build up immunity!
I used to do great. In fact, I ALWAYS got the flu when I’d get a flu shot. I spent my days around lots and lots (lots) of people. I took the bus several times a day, walked among crowds in the skyways in the buildings I worked (large indoor hallways that extend outside to connect buildings), visited restaurants and shops, and worked in different offices full of people, especially during the five years I was temping. And even then, I rarely got sick, because I built up the immunity. So yeah, the only reason I don’t get sick now is lack of exposure. But I refuse to get a flu shot, still. LOL
I used to do great. In fact, I ALWAYS got the flu when I’d get a flu shot. I spent my days around lots and lots (lots) of people. I took the bus several times a day, walked among crowds in the skyways in the buildings I worked (large indoor hallways that extend outside to connect buildings), visited restaurants and shops, and worked in different offices full of people, especially during the five years I was temping. And even then, I rarely got sick, because I built up the immunity. So yeah, the only reason I don’t get sick now is lack of exposure. But I refuse to get a flu shot, still. LOL
I’m better now that I’ve had another cup of soup. i think I’ll make that kind again. Maybe have some red peppers and broccoli at dinner. Gotta boost that vitamin C.
I’m better now that I’ve had another cup of soup. i think I’ll make that kind again. Maybe have some red peppers and broccoli at dinner. Gotta boost that vitamin C.
Tasted good, less carbs than the FlatOuts (which I liked better for awhile, because you get more of them for the cost). Anyway, both of them have a little bit of wheat in them, which I guess if you aren’t sensitive to, is OK. Some people would consider these a gateway to more carby stuff, but for me, they keep me on the level.
Hmm. Yeah that’s weird. I seem to work the opposite way. I used to live on 5-6 hours max, until after I hit my mid-30s and decided I need at least 7, if not 8. But having quit most carbs and increasing my fat intake has amped up my energy a lot. I’m only tired when it’s bed time. Or like yesterday, when my cold was its roughest. I bounce out of bed. I get UP from my desk and go do housework because I feel like it. And it’s not just the weight loss (I’ve weighed this much in the past). My whole metabolic state is renewed and my internal levels are normalized (blood pressure, blood glucose, cholesterol, thyroid, etc.). That plays a big part.
I am up at 5 AM everyday. I’m at gym by 5:15 -5:30 AM. ( even though I’m working from home and can sleep in). My inner clock is set for that time , I guess.
I go to sleep at 11 or 12 PM.
The only difference now? I can nap at home during the day. lol I have been taking naps for twenty or thirty minutes too.
Ugh, so glad I don’t need to get up at the crack of dawn. I’m low-maintenance. I can be ready for work by 9-ish if I’m up by 7:30-8, that includes showering/dressing, having made and eaten breakfast and checked G+ lol. Most of the time I can get away with it all being fast because I wear easy clothes that aren’t fussy and breakfast is ready in less then 3 minutes since I zap a serving in the micro of whatever breakfast dishes I made batches of over the weekend to last all week (quiches, bacon, sausage, chop and wash broccoli, coffee ready to go in the maker the night before, etc.).
Gabrielle M. I was awaken this morning by my own near-choking (I’m sure you can guess what I was choking on. Gross, I know). Anyway, I felt great yesterday all day, and it seems like it gets worse overnight. I drank a cup of broth again for breakfast, and it felt better. I had to go to Walgreen’s though, and succumb to the cold med aisle, because the lungs-on-fire cough would not go away, and I kept coughing up more gunk. I got some Alka-Seltzer Plus cold fizzy tablets and sugar-free cough drops, and it’s 90% better.
Oh no. Have you ever considered a Neti-Pot with a saline solution to flush out your sinus congestion?
I suffer from sinus trouble in the Spring and Fall. I use a Neti-Pot . I can’t stand to choke on sinus drainage. Gag.
I would also suggest propping yourself up in bed at night with pillows. It might keep you from having that congestion settle into your lungs as easily. ( I prop myself up in bed during my sinus seasons and it seems to help me from gagging on drainage that happens at night).
If these meds you bought don’t loosen you up enough I would suggest mucinex ( my husband swears by that cough medicine)
Keep drinking your water. Drink some hot tea since the warmth seems to soothe you.
Poor girl. I hope it loosens up more before you go to bed tonight!
The Alka-Seltzer fizzy cold tablets help A LOT. They’re basically aspirin with decongestant and fizz. I just didn’t have any at all, and was trying to cure myself with rest and broth. Last time I got a cold was in October, which lasted 3 days. No can do, this time around.
Thanks. It turned out pretty good. I just got tired of slurping plain old broth, which I’m doing because I’ve got a nasty head cold. I usually love drinking it plain, and sometimes I throw in some cayenne pepper, garlic powder, and pink salt, but today I needed a little something more.
I’ve never had this kind of tuna before. It is so flavorful and wasn’t even the least bit ‘fishy’ tasting. It came as a solid fillet that sort of broke into two pieces when I popped the top off the can. Wonderfully flaky but tender, and just tasty. The juice in the can wasn’t salted water, it was actually from the fish (label said not to drain it, I added the few tablespoons of it that there was, to the dressing). Utterly mouthwatering.
Also, that doesn’t look like a lot of salad, but it’s 3 cups of spinach, and there are more onions, peppers, and jalapenos under the fish…I wanted there to be layers so I wouldn’t have to stir it all up and get it everywhere.
These are likely the GMO kind, they’re gigantic. I actually could only have TWO because each one, I swear, weighed two and a half ounces! Mom bought too many and was shoving them at us on our way out the door at Easter.
Erythritol (ee-rith-rih-tall) is a natural sweetener derived from plants, that people say is about 70-80% as sweet as sugar (I think it’s VERY sweet, but I haven’t eaten real sugar in quite a long time), it does not impact glycemic load on blood sugar (insulin spike)
Erythritol looks, tastes, and behaves more like granulated sugar than stevia does, as stevia can never be granular, since it is a liquid extracted from the stevia leaf, so most stevia is sold as liquid, or is dried and sold in powder form. Stevia also has a much sweeter taste as is considered to be a few hundred times sweeter than sugar (even sweeter than sucralose, which is 200-300 times sweeter than sugar). Stevia will also never crystallize in baked goods or make halfway decent syrups, where erythritol can (sort of, syrups can be tricky to pull off using erythritol, but they are OK stand-ins for the real thing, but do make a great icing/glaze, and toffee-type stuff). I’ll be including my homemade sugar free turtle pecan bombs recipe in the (still coming) book, which uses a stiff caramel sauce in it, made with erythritol.
Erythritol was discovered by a Scottish scientist in the 1800s and is not artificial. It’s a 100% natural plant-derived sugar substitute. Although the process to make it in bulk may involve man to create it, it is a natural end product, and also occurs naturally in some fruit and fermented foods.
You might be thinking of Xylitol, a common swetener used in almost all sugar-free chewing gum.
In any case, I’m a diabetic and insulin-resistant. The reason why I don’t eat sugar or anything that converts to sugar in the body (wheat flour, corn, rice, all starch) is because those things cause metabolic syndrome for me.
Erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. About 90% of it is absorbed before it enters the large intestine at safe levels, it does not normally cause laxative effects unless taken in larger doses.
I use erythritol sparingly. I mean, its like 2 tablespoons for a whole recipe that makes 30 servings (caramel sauce as an example), and it doesn’t cause any digestion issues for me, nor does it spike my blood sugar. What’s shown this pic is literally half a pinch sprinkled on, those berries are 1.5-2″ in dimension, and that cup has 2 ounces of cream in it. Since it’s zoomed in, so the dessert looks bigger than it is.
Bottom line: The teensy amount I use of erythritol is much safer to my system than even the same small amount of sugar is.
I’ve never had it that way, but I also only just got access to a grill. Maybe I’ll try it. I’ve always rented from places where I didn’t have one on site (that’s always been a suburban thing, not a girl in the city with a balcony thing–fire codes and whatnot).
I worked hard to get them that way. I used to bite them/not let them grow bc they were weak. Now that I eat properly, they grow like mad and I can take care of them better.
This stuff is between $3-3.50 depending on where you get it but it’s worth every penny. No water or oil in it either – just tuna. You’re getting five whole ounces of it, not 2 or whatever is left after draining, because there’s nothing to drain.
Yes. I could walk down to the Chatham pier and watch the fisherman come in with all their catch .
We have very strict fishing regulations on our tuna industry. The tuna are vastly slimmer in populations than when I was a kid.
Our fishermen are truly the best defenders of the Massachusetts tuna industry. They know that they must not take tuna that are not legal or they will be out of business.
The damn Chinese and other Countries are a huge problem.
Do not even get me started on the whaling. You’d think I was a crazy liberal with my stances on the ocean. Lol I am not as looney, but I do love my whales! I’m a huge advocate for our whales on Cape Cod. Our whaling history makes me rather protective of them. ?
I make a sort of caramel sauce that firms up after it cools, using erythritol, heavy cream, and butter. Then I add chopped pecans and roll it up in balls or press it into silicone candy molds and cover them with Baker’s unsweetened chocolate that I melt in a double boiler with a little vanilla and stevia, and a pinch of pink salt.
Tanya G I just whisked together a tiny bit of Dijon mustard with a tablespoon of tamari (wheat-free soy sauce) and about a teaspoon of chili garlic sauce in a small dish, then when the chop was just about done, I added it to the pan which deglazed it and coated the meat, and I let it reduce a little before serving it on the plate. This is the sauce I use: http://a.co/eP1cnjS
Same. I’ve been missing it. Last time I went to the store, it was out in the size I wanted, and I wasn’t paying top price for it. So I had gone without it for a month lolol
I don’t like anything that’s really fishy tasting and these burgers are not at all. They’re buttery. I just wish they didn’t use canola/soybean oil to make them.
I got them there, but they can sometimes also be found at other grocers for $6.99 (box of 4). I usually get them when they go down in price on sale to $4.99. They also almost always have a coupon inside for $1 off the next purchase.
The only buffet I ever liked was the lobster and crab leg one we had in our town in the late 70’s.
They did the whole buffet different back then. They’d bring you out a lobster and a huge plate of crab legs; then they’d check on you to see if you wanted more lobster and crab legs.
My dad had a friend who was 6 foot 7 and weighed all of 450 pounds. We’d take Don to said buffet and my dad would tell the people that they better have at least ten pallbearers ready to service Don. Lol
I miss my dad. He could come up with the funniest stuff ! ?
I go to Chinese buffet about once a year with my family. I stick with the sauteed green beans, salmon baked in butter, and the big chunky mushrooms swimming in garlicky broth. Sometimes I also pick at some of the items that don’t look too sugary, like chicken or beef with broccoli. That usually is enough for me. If they have it and I can’t find anything else good, I get an egg foo yung patty without the gravy (which has loads of cornstarch). I sometimes also get the raw steak strips and hand them over to the guy at the hibachi grill and add some veggies and sesame oil.
Gabrielle M. I only get crab legs when my nephew is with me, he loves to crack them and pull the meat out. I’m too squeamish. I also don’t like shrimp or lobster, but crab is different, to me.
Yw ??I made beef stroganoff tonight, invited my weird, annoying father over (because I always make too much food) and that MF put Parmesan cheese on it!?! ?? who does that!?!
Kimberly Elaine I don’t know if you enjoy cooking, but here is the recipe…more or less:
I whizzed 1/4 of a head of cauliflower in the food processor the other day so I could add some to chili, and had lots left over. So I wanted to make some “rice” out of the rest. What happened was an accident.
I simply over-steamed it, so I decided to make it a creamy dish.
I took the leftovers (about 5 oz by volume) and threw it in a skillet with 1/2 cup water and covered it to steam–about ~10 minutes (I meant to do 5 and left it in for 8). Then I stirred it (most the liquid was absorbed or evaporated) added in a tablespoon of butter and stirred again, then added 2 tablespoons of heavy cream and 1 ounce of shredded cheese (I used Parmesan, but I suppose any kind will do, ream cheese would make it even creamier and you wouldn’t need any other cheese), and kept stirring til it came together like thick mashed potatoes (I also minced and added a clove of garlic with the cauliflower before steaming it–optional)
I only tried “mashed” once before and it was awful. Turned out the cream was spoiled and made it really bitter.
Once I saw how soft the cauliflower was last night, I was going to take it a step further and whir it in my food processor or stick blender, but I was in a hurry to have dinner done before 8. I had a late start that day and I try not to eat past 7. I’ll try again soon.
Sue T. Thanks. The whole thing probably take 10-15 mins. Can be done while the meat/entree is cooking in another pan. 20 for me last night, but only because I was experimenting and thinking my next move.
I saved it, printed it and wanna maek it naow. 🙂 My aunt would make all the food group meals, I would too but as my kiddie face got older I don’t have to. So I’d rather, delicious, quicker things.
Well, we’re not in the growing season for those here in St. Paul just yet, but these didn’t look very old at all, Michael Ringland. If I can find them locally, I will. Farmers markets don’t have much to offer here usually, til June.
I’ve never heard of speck before. Oh… that sounds interesting. We’re having a big food overhaul in my house too (I despise grocery shopping) so I’ll have to write this down too, give it a shot. Thanks
Until recently, my only exposure to disgusting mini cabbages Brussels Sprouts was low quality frozen ones, prepared by microwave. I may have to try something like this though …
Yep, about 20 mins in the oven at 425. I just rinsed them, halved them, and tossed with 2 tablespoons each of melted butter and avocado oil combined, with some garlic powder, salt, and pepper
Lol, I know, Michael Ringland… if anyone’s a food snob, it’s me.
First of all, I was keeping carbs low, so I just wanted a pinch, didn’t feel like chopping garlic, and didn’t want an abundance of garlic flavor…just a hint.
Secondly, I know about garlic, I keep at least two bulbs in my fridge drawer at all times, and my standard meals are FAR and AWAY nothing resembling what the majority of “Merika” eats. I’m not a moron, so please do not admonish me my food choices or methods of cooking. Deal with it.
Last year, in the autumn, one of the local grocers had fresh garlic for 11 cents per kilogram. Yeah … We had a lot of garlic for awhile. I considered powdering it 😉 tee hee.
Kelleigh E. not really. I was always seeing it called for in keto bread recipes and so I bought a big bag of it and now I can hardly find ways to use it. It actually works like regular flour, except that it is really absorbent (A LOT) and can smell a little like coconut, but with as much chocolate as these have in them, no taste of it at all.
Bobbi Jo Woods I avoid the word moron, but someone with your taste in music, that can string a sentence together with no fuzzy grammar or spelling things, and is into foody things is fine with me.
Please consider yourself unadmonished
Michael Ireland 11 cents ??? I wouldn’t pull it from the ground, but then I’m an arrogant old fucker.
And here are the wannabe Ry-Krisp crackers (or softer “cocktail bread” if you don’t let them dry out in the oven), Erica DeMers.
Helps with my craving for rye toast, plus it’s got a LOT of fiber. Image link shows nutrition info.
Makes 30 crackers (or 15 if cut into 2″ pieces)
1-1/2 tablespoon caraway seeds
1-1/2 tablespoon butter
1 cup, water or broth
3/4 tsp, unsulphered blackstrap molasses
1/2 tsp seasoning salt (find one w/o sugar0
1/2 tsp garlic Powder
2 cups golden flax seed meal (you can also grind flax seeds to make 2 cups)
Mix all, it will have a Play-Doh consistency. Press or roll very thin (cracker thin). If using hand to press, keep a bowl of water nearby to keep hands wet and work fast, the flax gels up after a bit and can get hard. If rolling, place a sheet of parchment over the top of it all (the size of your pan). Cut the thin dough into large squares, space them out a bit, and bake at 350 for 20-25 minutes until it looks dry. Then turn off the oven, and let it sit in the hot oven until more dry. If it is a humid day, you may need to warm the oven occasionally. I will often let them set all night. It will depend on their exact size, but mine are about two inches long by two inches wide, and after fiber is subtracted, comes out to around one carb per cracker. They are really good with guacamole. Nutrition data in image.
CRACKAS, Erica DeMers – First time I made these. I was going for a low-carb Cheez-It. The are more nutty but still better for me than the real thing (which have trans fat and flour)
Update: I guess RyKrisp are no longer being made/none in production, but they are still for sale on Amazon (people have raved about their crazy long shelf life). In any case, these are a close alternative and if you don’t like caraway but like the flavor they give to pumperknickle/rye, you can grind them into the dough using a food processor/bullet berore adding them to the dough (or grind them along with whole flax seed if anyone can’t find milled flax seed)
+Bobbi Jo Woods These spinach-bacon-cheese mini-quiches freeze well & you can just pop them in the nuker for a minute & eat 6 of them. ?https://plus.google.com/photos/…
I make something similar (egg muffins) all the time with sausage and cheese, sometimes onions/peppers, and freeze them. No crust. I don’t eat bread/starch.
YW! They go fast, so I only buy the bunches of kale when they’re on sale super cheap and get lots since they take awhile to dry and prep and wait for more drying afterward. You may do better with a dehydrator, not sure if that makes more, but it’s definitely faster.
I should probably not make them again, it’s too easy to eat the whole batch and my carb intake per day is under 20 net grams. LOL.
Only if you want it to be, Shannon Shoffner. Not sure if you mean overall spices or heat, but as far as heat goes…Poblanos are much more mild than say, serrano or even jalapeno. For the spices, just used regular dark chili powder, garlic, a little cinnamon, and cumin in the recipe, along with the roasted peppers (poblano and red/green bell).
IKR? I’m sooo glad to have found a way to make chili without beans that doesn’t suck. Some folks on keto use black soy beans and claim they are very low carb if you use just one can in a big batch, and taste like black beans, but I don’t like unfermented soy foods, they cause hormonal and digestive issues.
I haven’t heard the words bok choy in forever. My dad was an excellent cook, he used to make dishes with this in it and all kind of, well… I don’t know what cooking classes he went to, shall I say Chinese?
I pretty much use the same base recipe (6 large or 9 medium eggs, 1 cup heavy cream, salt & pepper) and just switch up the type of cheese and either use mushrooms, onions, asparagus, or broccoli. Sometimes I’ll just use ham and cheese or bacon and cheese, too.
Kelleigh E. I put equal parts mayo and sour cream into a jar or bottle and added a few tablespoons of dill pickle juice (or the juice of half a lemon), plus a couple chopped sour dill pickles, a pinch of garlic powder, and a dash each of dill weed and oregano, and shake it up. Keeps in the fridge about a week or so.
Just so you know for future reactions to pics, I don’t eat cereal or milk, and rarely eat hot dogs. Only the really good, old fashioned local kind – when the go on sale in summer 🙂
Sativa Starlite it’s supposed to be warmer tomorrow but we have more spring this year than some years’ past. But we needed it. Sometimes we blast from winter right into summer and I don’t like that. So I’m content but my hands were chilly. My body’s changing. I used to get hot all the time very easily. No more high blood pressure.
It was 90freaking2 today, which is very unusual for this time of year, and will cool down by Thursday. Its 2:30am now, and Im letting in cooler night air, ffs, finally 😛
Bobbi Jo Woods have you tried cauliflower instead of the bread/bread-like base? It’s tough to dry out properly (they say microwave is thebest way) but, oh, it’s so good! We prefer it over bread too.
Have heard of it, never been interested in it. I mostly use fat head pizza dough, roll it out and cut it to fit a platter. This particular time, I used a Flatout Light Italian herb wrap (https://www.flatoutbread.com/products/flatout-wraps/flatout-light/). These wraps have a tiny bit of wheat in them for fiber (14 g total carbs minus 8 g fiber for 6 net grams carbs). I get them when they are on sale and I’m lazy. They come in a package of six and my store sometimes had them for $2.99. They keep for practically forever in the freezer. I swear I had this pack in there since January.
Thank you! I am such a northern white girl it’s not even funny, but almost a year ago, I discovered collards are so good, and have been making them in a pressure cooker ever since.
I hadn’t read the article yet. I bet I’d like it. I love reading about cheese. Just not hearing about how it reminds people of body parts that need washing
Bigscrod wants cake I have tried gruyere and cheddar in a cauliflower and cheese casserole. It was nommy. Hadn’t used brie for it, yet. Maybe next time it’s on sale.
Awesome! We will have to find their facility and try their products. Amish rock! We’ve never been disappointed with anything we’ve purchased from them here in Ohio. Furniture included!
We also enjoy the trip down there. NW Ohio is so flat….. We head southeast and within 40 minutes we have hills.
Gabrielle M. I sooo miss living in Iowa where I could go to Amish or Mennonite stores or buy dairy goods straight from farmhouses. And the Kalona Cheese Factory in particular is missed by my family here in Arizona. Never heard of any Amish here. Sad.
Gabrielle M. IKR? I have a friend at one of the offices job I had decades ago. who would visit an Amish family that lived near Cashton, Wisc. We would bring in egg cartons to the office for her to donate to the family for their hens eggs. The wife made awesome cashew brittle, quilts, and pecan pies that we’d all buy like mad. I’m pretty sure we kept those folks doing well. They were able to buy a ringer washer with the money!
I buy some really plain ones that are very bland and they work well.
So does making nachos with them. I just lay a few on a plate, top with shredded cheese (or cheese sauce) and jalapeno slices, and melt in the micro. Totally amazing.
It’s very good. Some say it’s the best, but others say that Food Saver is the best. I’m too poor to try the other and compare. Amazon reviews can help you decide 😉
I have had it, yes. I mixed ground lamb with beef once and made homemade gyros. Most of the time though, cuts that aren’t ground are really expensive here.
Oh, cabbage! I got half a head in the crisper, but forgot to include it because it was hiding inside a white plastic grocery bag. I always have cabbage, broccoli, and avocados, the rest rotate by season
My mom used to make stuffed peppers – hers always were made kind of like that, with a sort of Spanish rice with tomatoes, ground beef, onions (no mushrooms). I don’t miss them so much on low carb, but if I get a hankering, I’d probably make them with finely chopped cauliflower as a stand-in for the rice.
I eat peppers mostly raw in salads now, or sliced thinly on top of my low carb personal pizzas. I also add a little chopped bell peppers to my chili, and sometimes my homemade salsa.
If you like rich dips, I make a few that are crazy good. My fave that I make uses really hot pickles, chopped, with garlic powder, smoked paprika, and red chili pepper flakes mixed into mayo. Another one is more like a salad dressing – I mix equal parts sour cream and mayo with a little lemon juice, oregano, and dill relish. Sometimes I make it a little Greek style, with chopped cucumber, red wine vinegar in place of the lemon, and a little crushed mint and crumbled feta. And lots of fresh cracked black pepper.
Absolutely, Megan V. The lady that used to groom my mother’s mini Schnauzer was a breeder of Boxers and she refused to sell any pups to Amish folks in the area because of the puppy mills. And she’s a legit breeder.
Just whatever’s cheap. I’m not a coffee snob. I think it was Caribou medium roast of some kind (can’t remember which blend). I buy it when it’s on sale for $5 and pour it all into a glass airtight canister and throw away the pkg
Nope, because I’m sure it will taste like an overcooked egg. Almost all manner of “bread” that is low carb is pretty much like that. People who like eggs may love that stuff as a bread substitute, but not me.
I hate the taste of eggs (even though I eat them every day, lol). I must have my eggs frothed and scrambled beyond recognition and smothered with cheese, herbs, onions, strong flavors so that I can no longer taste how they taste.
I don’t miss bread/rolls/tortillas, etc., because I’m someone who loves eating massive amounts of green vegetables with meat, so I am OK with not having the cloud/oopsie bread.
We are exactly alike on eggs. That is exactly how I make mine too.
I am a sammich lover. Bread lover. I hate trying to recreate but was thinking it might be a good placeholder. You put enough butter and cheese on anything (savoury) and it is delish regardless.
You may want to try my almond bread, then, if you really need that.
I’m so used to burgers without buns (turkey, salmon, beef, etc.) that I don’t even think of it anymore. And anytime I eat something that perhaps others would pile onto rice or noodles, I always eat it over steamed/stir-fried vegetables, something else I don’t even think about anymore.
Anyway, here’s the bread: Just be careful because even though almond flour is low carb, it’s still a HEAP of ground up nuts, and nuts are easy to go overboard on and can fill up your calories for the day without a lot of thought. Ya know those almond flour parmesan cheese crackers I was making all the time? I could easily wipe out a whole batch in 3 days, and one tray makes about 10-12 servings. While I don’t miss bread, “replacements” can cause triggers in some folks to go back to eating non low-carb foods, or, in my case…too much overeating of the things that are good/allowed. Either way, we’re doing ourselves a disservice.
Almond bread:
1.5 tablespoons butter
1 large egg
2 tablespoons flax seed meal (can also use psyllium husks/husk powder)
2 tablespoons coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brewed cold coffee (optional, I added it in place of water to try to add some brown color to the bread – just use water if you want–but you do have to use one or the other, the 1/2 cup liquid is not optional)
Melt the butter in the microwave for 20-30 seconds
Add the egg, mix the butter and egg together well with a whisk or hand mixer.
Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 3-4 minutes, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 4 pieces (mine was thick, so I could slice it in half and then each slice, I could cut lengthwise).
If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.
I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.
It tasted OK. I only shaved off a couple slices before putting it away. My stomach is definitely feeling the ghost peppers. I didn’t know that was the kind of pepper used, til I brought it home. This brand had a few flavors on sale 2 for $6 and I got a marble jack, as well.
Jane Eyre yes, I was inspired to buy this today because there are snacks and peanuts sold with this stuff on them, but they also add sugar, and/or it’s something I don’t eat, but I love the flavor. So now i can have chile limon flavored ALL the things, at home
Bobbi Jo Woods I never really thought about it as seasoning…we used to eat it out the packets and suck on the suckers. I think I will try this in the future.
Well, it sounds like it should be delicious! I’d totally buy that to try, it wasn’t too sweet though, was it? I’m not sure how I’d feel about it being sweet.
As you may or may not know, I grow a zillion kinds of peppers, including ghost (which are actually named Bhut Jolokia). I actually find ghost peppers aren’t very tasty compared to the many other options out there. Now, if there was a jack cheese with Scotch Bonnet peppers in it, well … then I’d be actively looking for it in my local grocery stores haha!!
(Also none of my peppers are ripe yet, but I’d be willing to send pepper seeds to anyone who’d like to grow some, just fire me a PM; I’d send pods, but most of y’all are in the US and I’m not sure they’d stay fresh in the mail)
Peppers can be finicky bastards to grow, too. The super hots are slow as hell, and they get uppity if any condition isn’t just perfect. Still, it’s satisfying when they’re successful.
Guys, please note this post is in a collection in which I share foods/recipes in a low-carb/keto way of life, so when I reply about things I say I don’t eat, I’m not trying to argue, they simply are not considered low carb or keto, and don’t fit into the collection, that’s all. Feel free to unfollow/follow as needed, depending on your interest. Thanks.
Ooh that sounds good. I can do strawberries, and instead of a store-bought vinaigrette, I could use sugar substitute in one that I make. And yes, pumpkin seeds are very close to top of the keto-friendly list 🙂
I Googled the company, but could only find one page and it talked about a Vermont sharp white cheddar, so not sure if same company online as these were from, label says Wauwatosa, WI.
Jane Eyre wow, I got a GOOD deal. I was thinking maybe $5-6. When I’m at the store, I usually get Cabot for sharp cheddar, but it was not on sale today.
Bobbi Jo Woods I went to our huge cheese section and got this one a couple of months ago. It’s REALLY good. I used it in my homemade mac and cheese. I can’t afford it on a regular though. 🙂
I’ve learned the major commercial cheese companies make sub-par cheese and it’s almost always grain-fed (much of the feed is also GMO) and comes from cows full of hormones. So while the mass-produced stuff may be a few bucks cheaper, I feel like it’s worth the little more to pay for stuff I know is going to be good for me. I cave and buy some of the mass-produced crap once in a great while when in a pinch (I mean, I can’t be OUT OF CHEESE), but since I found the online resource, I will be trying to stay a step ahead.
I used to always stay away from the specialty cheese/deli areas of stores for most of my life, thinking cheese is cheese, so why pay more? Now I know better. And lots of times, there’s one or two new to me that are marked way down so the store can make room for more stock, and I love trying new cheeses.
um, well i am not on any plan and did not knowingly share this post because i have never seen it before. i have seen a little on the so-called paleo diet and several others and my personal food thing is as much variety as i can within budget and personal philosophy. [i made a decision in ’71 to not eat warm blooded animals, but that is my thing.]
i figure if you eat 2/3 to 3/4 healthy and the rest you just enjoy then it mostly comes out in the wash. i aim for as much organic as i can in my budget because who in their right mind uses poison on the land, water, air, and other humans? and i actually read silent spring a real long time ago …..
I am a carnivore mary jo dodd although I do switch back and forth to give the body a break but sorry again didn’t mean to tag you in this post belonging to another great person I follow.
It really is. And the creamery does not claim the end product to be grass-fed since not all the cows at the dairy farms they partner with have access to pasture year-round (though some do), and some of the milk is blended, but I know that the cows that do live in temperate climates eat things like silage and hay when it’s cold. So even though it’s not all grass, it’s still less bad than the grain-fed crap.
Potato chips have about 15 net grams carbohydrate per ounce. So just about twice, in potato chips. The nutritional yeast in these adds some carbs, too. About 2-3 grams per 2 tablespoon (but lots of B vitamins). For some perspective, I eat 20 grams or less net carbs per day. So 8 is stupid for me. I was craving the damn things, and now I’m kinda feeling stupid for making them but I will share the with my family.
Also, potato chips are almost always cooked in omega 6 polyunsaturated fat (cottonseed, canola/rapeseed, peanut, soybean oil, or a combination of 2 or more of these) that are inflammatory for me (and many others)
I’m interested in trying these, but I am allergic to coconut. is there a good substitute for coconut oil? I’ve noticed a lot of the low carb stuff always has coconut oil in it which has stopped me from trying a lot of stuff. :-/
I never let a recipe calling for something I don’t like or don’t have stop me from trying anything! Google is my friend. I just type in “substitute for _________” and find whatever.
You don’t have to use coconut oil on anything low carb, E queen 🙂 It is a very popular saturated fat and because of its good fatty acid properties (contains a high amount of medium-chain triglycerides like lauric acid), it’s a good fat for our bodies…so that’s why you see it mentioned so frequently.
Avocado oil is a good substitute, and it can take up to 500 F cooking heat before its smoke point. It also has a very neutral flavor and is great for making homemade salad dressings and mayo.
Also, if you want to try getting in medium chain fatty acids, pure MCT oil is a good way to do it without coconut.
Merry Weathers a low carb, high fat minimal/moderate protein way of life is healthy for just about everyone! At least, it will definitely get you out of any sugar/carb addiction if you feel you have one, even without health problems (which may not happen yet, but could, like you said).
I love to have some kind of bell pepper on hand all the time. Usually green, but sometimes yellow. I will slice up half of one into small strips and keep in the fridge for adding to salads, and put the other half of strips into the freezer to add to my homemade pizzas that I make once a month
Oooh I love sausage! I had bacon and a cup of Joe. Then I did my little work out, now I’m hungry again!? I have a grapefruit I’m going to eat soon.? yours sure looks good Bobbi Jo Woods!
L-R: Chopped mushrooms with butter in a baking dish, chopped cooked bacon, bowl with shredded Gouda and crumbled feta cheeses. Out of the shot…lots of eggs and cream in a bowl
No crust. I grease a glass pie dish with bacon fat and/or cook some chopped bacon in the microwave and then spread the fat all around, to grease the pan. Then I pour in 6 eggs beaten with a cup of cream and a little salt and pepper, sometimes fresh parsley or a dash of hot sauce, then pour over and bake 45 mins at 350°F ’til it poofs up high then let it cool down on the counter and store it in the fridge. Gets me 8 pieces, and I have a piece at breakfast (throw it in the micro or eat it cold) with a couple pieces of bacon or sausage (I make up a batch of either one every weekend to last me), and I’ve basically got breakfast in less than 5 minutes.
Bobbi Jo Woods When you make quiche, (I’ve made thousands) as it starts to harden up, the top gets a little solid, you put a little hole in that, and pour in.. it’s sort of like injecting, more of the cream and egg, or half and half and egg.. so now it’s full above the level of the top of the rim of the pie. then finish cooking till firm. The quiche is much thicker (higher) when done. Top with Knorr Swiss Hollandaise Sauce.
Merry Weathers lol I have posted it somewhere at least once before as an actual post, but yeah, that’s the basic gist of it. You can add or remove whatever types of things you want, just keep in the cheese and cream as is.
PS – let me know how you like it.
PPS – if you like yours more poofy, a sprinkle of baking soda helps. I have forgotten to include it the last few times, now.
Maybe some chili powder/cumin? IDK. I say put whatever you like in it. Sometimes I make it with tomatoes and add cheese on top, for sort of a spaghetti-ish style dinner.
Scott Anderson I agree. But some people only eat the tips or the more tender part of the stems. If you steam them correctly and just trim off the woody ends (which are quite small) they cook nicely. Most people also probably don’t know the best way to store asparagus until you eat it, is in a glass with water, like they were flowers. They don’t dry out that way, and won’t get slimy since they’re not in plastic bags
And here I was thinking people would bitch that I have posted this before (which I know I have, at least once, but can’t remember if used the same spices or not)
I usually get whatever ground turkey is on sale, but some of it is nasty. This kind was Honeysuckle White brand and it was 93% lean and all white meat. Full disclosure, I also enjoy the Jennie-O patties in the single serving frozen (raw) packets at Dollar Tree! Sometimes it’s cheaper to get 6 of them at a time vs the 32 oz pack in the freezer section at my grocery or Target! Same product, but individually sealed is nice.
thanks, I like the idea of quality lean turkey instead of the stuff I bought at save a lot, going to get some of the good stuff and try it in burgers the cheap stuff was awful.
The lean stuff is good, you can always add fat! I cook mine in butter or bacon grease most of the time, but using a little coconut oil or avocado oil is good too.
YW! I found one online a few years ago and modified it to work with a small batch. So many of them require bushels 🙂
Also, this recipe would work with two of those really big hothouse cucumbers you see at the grocery store (usually imported from Candada) to yield 3 1/2 pints’ worth of sliced pickles.
I had to put off making these ’til this week because my usual grocery chain was OUT of dill! My cukes almost didn’t make it. They were going to get soft if I put them off ’til say, tomorrow. But I found dill sprigs at a different store, so yay!
They last me up to a month…can get soggy if longer than a month. Not sure how long past that, since I eat them pretty fast. You can add whatever you like. I don’t eat sweet pickles, so that’s up to you. I think for sweet pickles, whole cloves, cinnamon stick, and cardamom seed are added, for the seasoning.
There is some fascinating research on the benefit of pickles, it seems they spark up the lower gut bacteria that are starved with processed carbs. The tumeric gets an almost superfoood status (really) and I love the garlic too : )
Bobbi Jo Woods ..hmmm, lets not get carried away now…although improved gut health can/could/may lead to improved calcium levels, which could/maybe improve cramps…
Double blind trials and reporting in “Nature” perhaps. ITMT, single case studies (assuming the pickle juice helped you) suggest JUST DO IT.
Also, yes, there is a typo in the recipe (it was the cream cheese), but it’s user-submitted data a lot of the time. I choose the items w/the accurate nutrition info, sometimes they’re spelled incorrectly, and in grams, sometimes in ounces. I use a food scale and measuring cups to do everything.
Gabrielle M. Haahah! Will there be chocolate? I have one on my dash to pick up an antibiotic prescription. It’s been there a week. Apparently, I’m not “that” much in need of it.
Tanya G I haven’t had mac & cheese in years, so I won’t say yes or no. You should like cauliflower to like this. As for me, I’m not trying to replace mac & cheese, I just wanted to use it up before buying more. As for me, I think it’s really good. I prefer to just steam cauliflower and put homemade red sauce on top.
My “fakeboss” (long story) gave me some of his ? from his garden! I can’t wait until my mom gives me some from hers so I can ask “headboss” for fresh basil. I want to make tomato basil soup.
Bobbi Jo Woods yah I’m gonna get a few other things from him for free too ? gonna get some cucumbers. I need to find a Farmers market around here and go ?
My best buy from the farmer’s market this week was two pounds of ripe tomatoes for two dollars. They haz the flavor and everything. My best trick is that I always ask them to pick out for me what they’d pick out for themselves. They’ll even go back to the truck to get better produce because who wants people to think that they’d pick out non-awesome produce?
They had buckets of big heirloom tomatoes going for $3 at mine. I had no room left in my bag and my store had 28 ounce cans of peeled ones for $1.30 each, so I got six. I love tomatoes but the skin is bad for my digestion. I never knew it til I fine-tuned my diet. So I figured I saved carrying them and blanching/peeling them
I pan seared a 1/2″ rib-eye for supper tonight, 4 minutes on the first side, added butter and sliced mushrooms just before I flipped to the second side for three minutes, and then just before taking out the steak I added a cut up in chunks tomato just to warm up. I took out the steak, poured the butter and mushrooms and tomatoes over it and then — yes — I ate it. So effin good.
Also, one of my clients (the one who keeps me the busiest) is out of the country until the 21st, so I’ll be able to stretch out some of this labor into the early part of the week.
Avocado season is over now… too many for a couple of months, and now I miss them. Human nature I suppose – too rainy, too sunny, too hot, too cold, waaahhh. lol
Gigi Benkowsky I would love to! But they are not as good frozen and thawed! They get wet and soggy. The fridge does not add much extra moisture, though 🙂
It was really easy to make, just threw the chopped broccoli, cauliflower and onion in a bowl, whizzed 1 chipotle pepper (from the can in the adobo sauce) with some mayo, a little garlic powder, and salt, and stirred it all up with the peanuts.
Avacado is a super food. Really healthy fat. I do some salt and a little garam masala. Sometimes when they aren’t ripe enough, I’ll smoke them on the grill at 200° for 20 minutes.
I buy hard and green ones, not dark smooth ones (unless I’m going to eat the latter the same day). The hard green ones will be ripe in one day or two. Once they are even the slightest bit soft, I put them in the fridge, unpeeled. They will stay at that point until I eat them and should not ripen further. Same applies to bananas (which I don’t eat, but which do become black on the outside, even though they don’t ripen further inside, once refrigerated).
Bobbi Jo Woods if you have the opportunity to try smoked avacado, it’s amazeballs on a salad as the protein. If you smoke them… Add a little pinch of paprika and poultry seasoning for that elevated flavor by itself.
Nah, I was trying a recipe for a low carb version of the Zuppa Toscana at Olive Garden (I’ve never eaten there, but the soup sounds good). Instead of potatoes, I cubed the hard white stems/core parts of a cauliflower, plus the leaves, which is the greens, and reserved the florets for another use. The sausage is Italian seasoned ground pork that I browned up, with some garlic and onion. Threw in about 6 cups of water with chicken boullion, some basil & oregano and red pepper. It’s done simmering now, so I will add some heavy cream to finish.
It’s good. I was hoping the greens would be more of a different or distinct taste, but they have the same flavor of cauliflower but leafy texture, LOL
Turned out nice. Unfortunately, since flour is a no-no for me, and the original soup is somewhat thick, this is not thick at all, even though I used a little xanthan gum in the shaker jar with the whipping cream before I added it. But the cream did add some smoothness. Some other recipe sources called for 3/4 of a brick of cream cheese instead, but I thought that might be weird in soup.
No, it’s actually a pretty popular dish here in the states. I don’t eat at Olive Garden, but the recipe for this and many other dishes they make are all over the internet
” I thought they were fine. If I make them again, I would skip the additions of all the stuff I put in them and just stick to the pepperoni and cheese (and use mozz/Parm instead of the mozz/cheddar combo it calls for), add in a bit more sun-dried tomato, and more oregano. I think others will like them more than I did. They’re OK. It might just be because I don’t like the taste of eggs (I usually beat them to nothing and smother/bury them in stuff like cheese, veggies, and herbs/spices). So since they’re kinda egg-y, I will enjoy the rest of these for fast breakfasts :)”
The tougher parts of cauliflower that most people don’t prefer to use taste just like the florets, but have a bit more tooth to them, almost like a potato 🙂 So I figured, why not? As for the cauliflower greens, I didn’t have any kale and really don’t care much for it (except in chip form), so I used those instead. If I make this again, I’ll use collards and/or spinach, because even though it’s a great-tasting dish, I think it needs a different type of green veg to amp it up a bit.
It’s basically an egg bake and I’ve been eating it at breakfast with bacon on the side — I usually make a crust-less quiche every week or so, this is just a different take on it.
Maybe Dave can make these? If you guys arent low-carb and don’t use coconut flour, you can sub in Bisquik (probably 2x the amount calling for coconut flour) or just use regular flour + the baking powder/salt.
I’m low carb, so crust doesn’t matter to me. That’s why I usually use either coconut oil or bacon fat to grease the pie dish, using just butter or olive/avocado oil makes the eggs stick 😉
I enjoy the crustless version. I’m not strictly “low carb”; but I do enjoy eating “clean” when I have the choice.
My mother can make a crust that equals my Greek friend’s homemade crusts. Flakey layers like the earth’s crust. Lol
I’m glad I don’t have my mom’s baking or cooking skills. I’d be as wide as our house. Let’s face it; if it weren’t for my husband’s cooking skills , we’d starve. ?
Almost any recipe (most of them are low carb) that calls for almond flour can use coconut flour 🙂
KetoConnect.net is run by a younger couple who makes a lot of stuff using it. The girlfriend found out she’s allergic to almonds recently, and they use it in a few of their recipes.
Brian Clancy cool. Hope you guys like it. Here is the recipe:
I thawed (then squeeze & fluffed) the frozen spinach. Then I sauteed the onion and mushroom in the microwave for one minute in a glass pie dish (greased with 1/2 teaspoon coconut oil). While that was cooking, I combined the eggs with the baking powder, salt, 1/4 cup heavy cream mixed with 1/4 cup water (not 14 cups), half the softened cream cheese (cut into chunks) in a bowl with a hand mixer, then spread the fluffed spinach and crumbled feta all over the pie dish. Then I poured the egg mixture all over the onions/mushrooms and feta crumbles.
Bake at 375F for 40 minutes
The “8 oz. Original” ingredient is the Philly cream cheese.
I eat so many green veggies that the smell no longer affects me. Although, when chopping cauliflower (and stepping away for a minute) I still sometimes go “WTF? Why does it smell like a dumpster on a hot day in here?” when I walk back into the kitchen
A friend of mine’s Ukrainian mom had a sure-fire technique. She’d put the cabbage heads, whole, in a big roaster, and steam them overnight. For something like 8 or 10 hours. It was easy after that.
A friend of mine’s Ukrainian mom had a sure-fire technique. She’d put the cabbage heads, whole, in a big roaster, and steam them overnight. For something like 8 or 10 hours. It was easy after that.
David Archer that seems like a good trick, but would probably too much softening, because these were already going to go into the crock pot. I’ll just steam the heads next time.
David Archer that seems like a good trick, but would probably too much softening, because these were already going to go into the crock pot. I’ll just steam the heads next time.
My dad has a family recipe handed down from his mom, etc, etc, etc. He uses the dip-in-boiling-broth method, then he piles it up on a plate, definitely makes it pliablerer. ?%
My dad has a family recipe handed down from his mom, etc, etc, etc. He uses the dip-in-boiling-broth method, then he piles it up on a plate, definitely makes it pliablerer. ?%
Bobbi Jo Woods I can confirm the dip-method doesn’t result in mush. It just makes the cabbage a little more bendy. And by dip, I mean like … in and out one time, one fluid motion. Smooth like. I suppose if you were to like, linger in there for more than a few seconds, you might end up with mushtastic rolls, and that would definitely be tragic.
Bobbi Jo Woods I can confirm the dip-method doesn’t result in mush. It just makes the cabbage a little more bendy. And by dip, I mean like … in and out one time, one fluid motion. Smooth like. I suppose if you were to like, linger in there for more than a few seconds, you might end up with mushtastic rolls, and that would definitely be tragic.
That’s the only thing I would eat when forced to go to Olive Garden by old people. Sometimes the old people wanted to go to Applebee’s (yech) but I could bargain ’em down to Olive Garden and eat this.
Lol Applebee’s is just OK but they know how to grill a thick pork chop (amazing) and I just get broccoli on the side w/all the “loaded baked potato” toppings (no potato). Other than Applebee’s, I haven’t eaten out in quite awhile and don’t really do it unless it’s for an event
PS – I sneaked a taste of one roll and some of the liquid (because I already ate dinner and wanted to have these ready to eat for later) and it turned out pretty good. I think I would use more cauliflower.
PS – I sneaked a taste of one roll and some of the liquid (because I already ate dinner and wanted to have these ready to eat for later) and it turned out pretty good. I think I would use more cauliflower.
Never made any low carb bread stuffs before, aside from a microwave almond flour one. I haven’t really missed these kinds of things, but I was bored and wanted to see if it worked 🙂
I tipped it out of the skillet and put it on a parchment-lined baking sheet and put it back in the oven after turning it off so it can harden a bit. Because of the specialty low carb ingredients in the dough, it is still very doughy (normal according to the recipe author) so she recommended letting it dry out in the oven for a bit.
As for taste, it is as close to bread as I’ve ever had. I’m quite surprised.
Like I said in an earlier comment, it’s very close to a whole wheat dough.
It needs to finish drying in the oven because it’s still too resilient right now.
Flaxseed meal and psyillium husk powder have very gel-like properties, where coconut flour is absorptive and almond flour has the grain/texture of crumbs. So they all have to work together. Most low carb breads using this combination need time to cool before the final product is best judged.
It resembles a whole wheat dinner roll on the inside. The outside is just about as crusty, but it’s all more pliable and less flaky than you’d get from a bread product. Likely not going to be a lot of crumbs.
I think this would make an excellent base for garlic knots, pretzels, or pizza crust, for people who don’t like thin crust and want something tender and thick instead of crispy.
Make sure you are feeding a crowd who will eat them right away. These do not make good leftovers. Heavy, denser than pound cake bricks…and you’d probably want to slice each bun thinly and toast or broil. I just think they are a different product the next day.
I get cold now. It’s not just the weight loss, it’s the fact I fixed my high blood pressure and heart rate went down, too. When I had high blood pressure, I got hot easily.
They’re just OK. Probably won’t make them again. Recipe needs a TON of tweaks, because it does not work, as sis.
Pain in the ass, really. For something that just tastes OK (not even “good” – just eh, it’s “OK”), I spent way too long on these and used way too many precious ingredients best saved for another purpose. If someone else made them and offered them for a meal, I wouldn’t complain, but I’m perfectly happy with my bunless burger on a plate with cheese melted on top and mushrooms or bacon on the side. Too fussy and too messy.
The written version (which I cannot find now, but was copied/pasted into my Google Keep notebook), called for only TWO eggs for the dough mixture and no other eggs, but then in the video, it shows her brushing the meat pies with the beaten egg. I forgot this step because of the recipe inconsistencies.
Also, the recipe calls for THREE pounds of ground beef. While watching the video I KNEW for a fact three pounds was too much for these, the way I could tell was she was only putting in maybe 1/4 cup of meat mixture into each disk of dough before folding it over. So I tweaked to use two pounds, and guess what? I have a ton of cooked meat mixture left (see pic – it shows more meat than you get from cooking a pound of ground beef).
In addition, the baking powder called for is equal to 1 tablespoon which I thought was too much, but threw it in anyway. The crusts were great, but tasted very much like baking powder 🙁
All in all, needs work. Not going to reattempt any time soon. I don’t miss bread-ish products this badly.
Finished product – it leaked a lot of oil because of some of the pies being a bit crumbly and cracking while being made, which is to be expected when using a flour substitute, but the disks of dough had to be LARGE enough to accommodate the amount of meat mixture the recipe stated (which is way off in a lot of ways, as I mentioned). However, after letting them sit and cool a bit before serving, some of the oil disappeared so I assume the crusts absorbed it. I flipped one pie over to show you the one that was leaking.
Gabrielle M. you might like them. I might just be a huge fucking food snob.
Try them if you want and reduced the meat and baking powder quantities.
also, I only used 5 ounces of diced tomatoes and drained most of the juice off, so that is another error in the recipe, because imagine if I’d used a whole can? There’d be even MORE filling left! I actually chopped a few whole tomatoes from a can into the size that regular diced ones are, then measured out 5 ounces.
This particular batch was made with chicken wings that were marked way down and just didn’t appeal to me much, and since wings have so little meat, but tons of bone, skin, and cartilage, they make the BEST broth. It’s more flavorful and nutritious because of the bones and cartilage.
Thanks, ladies. I think you’d all like it. I just threw onion and carrot in a pot with 1 tb butter/1 tb evoo and cooked til soft, added in about 3 large sliced mushrooms, 3 cups of unsalted broth, some dried basil and thyme, and let it simmer for 20 minutes. Then I added in these meatballs (https://goo.gl/4d6aZY) and let it simmer about 10 more minutes, then I added in sliced yellow peppers and 3 ounces of chopped baby spinach, some salt & pepper, and let the softer veggies warm up. Tasted better after sitting in the fridge a couple hours.
Chris Kim A since these are not properly canned, and just bottled up without processing, I freeze them. Any jars I won’t use up in two weeks (that’s how long it sill stay safe in the fridge), I freeze.
I remove the bones and veggies from the pot with a wire skimmer, then pour the broth when it’s not boiling hot but still hot, into pint glass jars using a wire mesh strainer over the top to catch sediment/meat, and place the lids with rings on top.
Then I let the jars set on the counter ’til lukewarm. The go in the fridge for at least 4 hours or overnight, to cool. It’s important to leave 1″ – 1 1/2″ headspace in the jar before refrigerating. The liquid may expand or contract, so the room is necessary.
Also, do not put hot (or even warm) jars in the freezer, or the temp change will cause the jars to crack (I’ve done it). Chill overnight, then freeze.
Thats a good tip for when you just need a little bit for a sauce or to thin out some ragu or something. I tend to need a whole jar or more, for starting soups. I might try the small batch method one day, but my last two freezers have had built in ice makers, so I haven’t bought an ice tray since my last apartment, which is about six years LOL
Gabrielle M. just wanted to report that these froze fine. I took that one out yesterday at dinner and zapped it in the micro on top of a paper towel so it would stay crispy. It really DID. Actually, I think it’s fair to say it was even crispier. Also, the taste was much better leftover than the night I made them, surprisingly (even with the strong baking powder taste). So I won’t be wasting them at all.
I’d say go ahead and make them as the video directs, BUT with much less of the baking powder in the dry dough mix, then taste it. I noticed when I was mixing the dry ingredients together and tasted (to see if it needed more salt) it tasted very strongly of baking powder, which I guess I’d hoped would go away in baking, but it didn’t. Start with a teaspoon and go from there – it should not be detected in taste (IMO). I’ve made so many baked goods in the past which only call for a teaspoon for a large amount of dough, so I really think the 1 T was a typo on the recipe video and should have been 1 teaspoon.
After the first batch was done, I put the bones back into the crock pot and filled it up again with fresh water and ran the new batch on low for 32 hours and the bones softened up nicely and some cracked open, to release more marrow. The second batched smelled as good as the first while simmering, but tasted weak and looked very pale, so I poured it into a stock pot and threw it on the stove to reduce and hopefully make it a bit richer, since a covered crock pot will never reduce a broth by much at all due to the condensation and lower temp. After a couple hours, it cooked down a bit and got a little deeper in color than it was, but then turned opaque, so I’m guessing it released more fat/bone marrow (see pic below). But it has a different taste – like chicken bone broth, but with a more pronounced and roasted flavor.
Someone posted the recipe as meaning to be like a Mexican fried rice, but honestly, cauliflower never really works as “rice” for me, so I just keep the pieces larger and add lots of meat and the other stuff.
My mother in law makes a Vietnamese seafood soup that is amazeballs. It’s not a pho and might even be specific to the beach village she grew up in, but I have no idea what the name is or how to make it. It’s tons of different kinds of shellfish in an amazing broth. I’ll have to ask her eldest daughter if she knows what it is.
Send all HOT AF to me. I’m not ready for fall weather. I’ll make some chili next month. That cauliflower chowder cheese ham sounds good. Please share recipe.
Karen Lesbehonest don’t hurt yourself trying to get the info in a hurry, I am not a seafood person (I enjoy lake fish, and things like cod, perch, and salmon, sometimes I eat crab meat and scallops, but otherwise, no shellfish or mollusks in general). BUT, I’m sure others in this thread would love to hear about it.
Kimberly Elaine you can HAZ it! if it wasn’t muggy, it wouldn’t bother me at all. I can handle up to 85 as long as it’s not humid. Chili sounds goooooooood any time of year for me. Will def share cauliflower ham soup recipe once I make it.
Yeah, I can do without the humidity. September gets a little less humid for us, at least in the afternoon. Mornings can be cool and muggy. I like dry air.
Well, I had these boneless/skinless chicken thighs in my freezer for what seemed like ages, and I thawed them out with the intent of just pan cooking them to have on hand for salads and stuff, but there was a lot more in the yield than I wanted to have lying around in the fridge for too long (cooked chicken can get gross leftover), so after frying up half (there were 6) …
I cooked the 3 smaller cuts in a little butter/evoo melted together with salt & pepper and then I added 3 or 4 sliced medium white mushrooms to the pan, and a few slivers of onion. I let the mushrooms release their liquid and browned up the onion and chicken a bit more.
Then I deglazed the pan with two tablespoons of white wine vinegar and a couple cups of chicken broth, scraping up the brown bits with a rubber spatula to get all the flavor up into the liquid, and let it simmer a bit.
Then I added 1/2 cup of heavy cream, which cooled it down some, so I stirred it well to let it get hot again, then stirred in the shredded cheese: about an ounce each of whole milk mozzarella and some fontal (which is like a havarti, so you could use that).
Salt & pepper to taste. Made two servings (about 1 1/2 cups each).
I’ve been trying to figure out what to do with some cauliflower in my freezer for a good while now. It may just meet with some ground sausage and goodies.
Don’t let cauliflower stay in the freezer too long if it’s not vacuum packed. It’s gross after about two months, becomes freezer-burned and yellow. I learned the hard way and had to throw some out last summer.
My mom makes this simple stew with dumplings and it’s my favorite thing to eat in the world. I’m a helluva cook, but both me and my sister failed at trying to make it. I’ll even eat it in the summertime regardless of how hot it is.
Dumplings are so simple to make if you eat flour (I don’t). I think there are a couple alternatives for baking mixes out there which are low carb, like Carbquik (supposed to be like Bisquik).
Apples consumed with the peel are excellent sources of fiber and a small uncooked apple is 18 to 25 carbs.When I cook apples I cook and consume them peel and all Bobbi Jo Woods . I understand that with diabetes that most fruits are to be avoided, I was surprised to find the relatively low carb content of the apple.
Yep, I studied the glycemic index of many foods about a year before going keto and learned about apples and all other foods’ fiber content effects on blood sugar. I tried to follow a low GI diet before when I was still on diabetes meds and I still had high blood sugar no matter how “clean” I ate O:
I eat 20 net grams carbohydrate/day, so I couldn’t afford even just one apple in my allotment. It’s not a big deal for me anyway, as I don’t miss them!
I’m over a year into having changed my lifestyle to the ketogenic way, and it’s the only thing that works for me to keep my diabetes at bay, and normalize my blood pressure and cholesterol. In addition to being off insulin/oral diabetes meds, I’m also no longer needing my blood pressure meds, cholesterol blockers, and statins. The weight loss is really a bonus. Aside from adhesive capsulitis, aka frozen shoulder—which I think is related to too many years of hyperglycemia and started before I was more than a few months into keto—I feel 17 again. I don’t huff and puff or get hot/sweaty red-faced/tired at all anymore when I do any exercise (that was actually as of 15 lbs off and I have been at a lower weight before and had that be a problem so it’s not the weight loss affecting how I feel when I exercise). I can walk 4 miles in about an hour and don’t get tired/start to sweat a little ’til I get home.
I just ate the last one of these, it was one I put in the freezer a day or so after I ate the rest – it tasted just as good as when I ate one that was from the fridge.
30g of ground almonds/almond flour (2 tablespoons)
5g of ground golden flaxseed (if you don’t want to use this increase the ground almonds to 35g)
1/4 teaspoon of baking powder
1 egg
Pinch of salt
1 tablespoon of melted butter
(optional, but makes it better!)
Melt the butter in the microwave for 20-30 seconds
Add the egg, mix the butter and egg together well with a wisk or hand mixer.
Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 90 seconds, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 2 pieces.
If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.
I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.
I just realized this might be missing something: Cereal. I know cereal s a big deal for some people (honestly, it’s fucking garbage for EVERYONE and no one should eat it). I myself haven’t been a cereal person at all since I was a tot, but there are lots of recipes out there for faux Cinnamon Toast Crunch, muesli/granolas, and porridges and such, too.
Bobbi Jo Woods So far so good. Lots of great dinners and usually leftovers for lunch. But before this post it was just basically eggs for breakfast… and veggie sausage until we ran out. And the bread advice is helpful. I remember when I did Atkins many years ago, it was more popular and the grocery stores stocked lots of low carb/no carb bread options. Now I can’t seem to find them. But I hadn’t checked Walmart yet. Amazon would work ok but I’d prefer to see the product if I haven’t bought it before. I’m going to print this post out and put it on the fridge next to our meal plan for the week.
Avocados are radish are used in this type of flavor profile/Mexican dishes all the time. I’ve never seen someone use blue cheese (French) or feta (Greek/Mediterranean ) on Mexican foods, but to each their own.
Years ago, my parents were working on a recipe probably similar to this with the intent of selling the finished product. They never did sell it (too much pain in the butt marketing and licensing), but they called it “Body Floss” due to its exceptionally high fibre content (lol, yeah, you can see their marketing woes already). Anyhoo … It was dense, high protein, extremely high fibre, and tasted good. Expensive to make, though … They used weird flour (I dunno, amaranth or something) along with soy protein or some such. And a bunch of eggs. They added some kind of husk or hull (I dunno, like bran or corn husks) to bring up the fibre in order to counteract the … Ehem … problems due to its high protein/density.
Haha! Crazy parents. I’m pretty sure theirs had a higher carb count than yours here, though. I don’t remember exactly. I suppose it might depend on whether you count the fibre as part of the carb measurement.
I’m thinking they were using psyllium husks, Michael Ireland? Not necessary at all, but people do use them in doughs and other breads. Banana bread however, is not really “bread,” it’s closer to say, a heavy pound cake-type sweet.
This particular one I made (twice, now) VERY closely resembles the real thing, so much so, you would scarcely know one from the other. Banana bread made the traditional way is just eggs, flour, butter or oil, sugar, baking powder, and bananas, sometimes walnuts, a little vanilla and/or cinnamon (I used all three in this). It’s not known to be full of protein or a big source of fiber at all.
This has 3 eggs and 3 grams of fiber from almond flour + coconut flour + whatever fiber is in the banana flesh. The recipe I modified does not call for any sweetener, but because I included a very good facsimile of brown sugar which I’ve replicated using sugar free ingredients, I believe that’s what gives it the extra boost toward being close to the real thing.
In fact, both recipes are 4-5 grams protein per serving. I don’t pile on protein. I aim for no less than 65 g and no more than 90 g per day, because I’m insulin-resistant, and too much spikes me.
Aha, ya, that could be it … It’s been a few years. In any case, it’s challenging to make it not-weird, so good work! Also +1 for the cinnamon and not using sugar. We use xylitol in our house.
I haven’t tried xylitol yet. I mixed ~1/8 tsp with 2 tablespoons of granulated erythritol (which measures like sugar, 1:1). This replicated almost EXACTLY a brown sugar taste/texture. Was it needed? No, the 2 bananas made it sweet enough. However, this addition made a huge difference.
Ya, straight xylitol is 1:1 as well. It’s less expensive than erythritol, buuuuttt … If you’ve never eaten much of it (it’s also in a lot of berries), it can cause a little gastrointestinal ummm anomalies lol. Just go easy on it for the first little while so your digestive tract has time to ramp up the right enzyme production.
Yeah, that’s the stuff they put in sugar-free chocolates for years, and if you eat more than the recommended serving, you get some loosey goosey biz in the bathroom for sure.
Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.
Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.
Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.
Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!
Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!
Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!
We have a farm near us that we pick fresh snap beans. ( we’ve grown them in past, but it’s a pain to train them on a trellis ).
Dave told the farmer : “ You better weigh her before she starts picking beans”. The farmer gets a strange look on his face. Dave tells him : “ She’ll probably eat more than she picks”.
I always make these with chopped garlic and mushrooms, once those are sauteed a bit, then I throw in the beans and toss them around in the butter, turn the heat up on high just to get the pan really hot, then cover with the lid, turn the heat down, and let them steam for a few minutes. Then I remove the lid and toss the beans again on high heat so they kind of fry up a little in the butter. I can usually get 4 servings out a pound of fresh beans. Leftovers microwave just great, about 30 seconds. Usually have them on the side of salmon or a bunless burger.
Close, but the meatballs here are much bigger than that kind of soup and it’s kind of bright and sharp due to the bitter greens and tangy due to the tomatoes, where Italian wedding soup is more toned down on the veggies, very chicken-y, and kind of spinach-y
I just almost always have broth made (leftover bones I throw in the freezer get put into a pot with water, simmer for half the day or longer in the crock pot) and it makes at least 9 pints. Then I chill the jars in the fridge, then freeze. I take one out the day before I want to make a soup or something and it thaws in the fridge. A shortcut of course, is canned or boxed broth.
Then mix half a pound of ground chicken with basil, a little salt and pepper, one egg, and a handful of shredded mozzarella and roll into balls and set aside. Chop up a little celery, onion, maybe if I have some carrots, I’ll dice one of those up, too. Cook in a pot with a tablespoon of olive oil til slightly soft, add the broth, you can cheat with frozen chicken meatballs (turkey ones work, too). Add the meatballs, some diced fresh green or red pepper if you want, and a handful of basil, maybe some rosemary. Then let it simmer about 20 minutes. I add the greens to the pot (these were leftover cooked collards, but you can use kale, turnip, or mustard greens, too) and let heat through.
On second thought, SKIP the rosemary. It overpowered the basil and made the soup have a sort of pine-tree taste after it was leftover. I love rosemary, but for a soup like this, the basil alone works better.
Oh it’s digital, duh! For some reason I was thinking it was an actual book and wanted to make sure that I got to purchase a book from the first printing. LOL. I’m derpy today. Duh Jess, ebook means digital… ?
It’s very exciting, and the layout is very professional-looking. Btw I’ve written a lot of RPG game books, and so I know why it says the Introduction is on p2. Page numbering is a flipping nightmare. Anyway, good luck with it, and I’ll definitely consider buying it when it comes out.
I eat a lot of this type salad in summer. It’s so refreshing on a hot summer day. ( I do eat it in winter, too; it isn’t as appreciated as it is in summer). Cool, crisp, refreshing!
Gabrielle M. We already had a light snow, back in October – pretty unusual. We’ve also had huge amounts of rain lately (fairly usual). If the Jet Stream bends down from the arctic and the temperature drops, we’ll get huge amounts of snow. Some years we get absolutely none, some years, buried. Can’t complain, we never get winters like the East Coast does, though.
My full time business nets me a very low revenue annually (let’s just say it’s just a few hairs above the poverty line for a single person in MN), so yeah… TOTES on a budget, here!
? I’m a budget hound, we are just a hair above the poverty line too, which means we live paycheck to paycheck but also just barely don’t qualify for assistance, so we gotta be good at food on a budget! Maybe this ebook will explode and you’ll be rolling in dough and then you’ll have to come out with a fancy cookbook for your next one. 😛
Gabrielle M. – no there hardly isn’t! I can definitely eat massive amounts of them. I just used a small handful though because they’re full of starch and trans fat or PUFAs :\ I’d love to learn to make my own.
Bobbi Jo Woods I’m not a fried food lover. But….. These greasy damn things are like crack to me twice a year during Thanksgiving and Christmas. Lol
I’m not sure our food dehydrator is going to work to try and recreate these gems. These are most definitely battered and fried. I wish I knew the secret.
I know you can make them at home with onions sliced thinly into rings, soaked in milk, and then dipped in cornstarch or rice flour and then fried in an inch or so of oil ’til crispy. I wonder if xanthan gum would do the trick. Or pulverized pork rinds.
I am pretty picky about bread alternatives, and think it tastes great. Been eating the Light Italian Herb ones for…gosh, since May of 2016. Almost two years.
Sure is yummy. I never got into these things when I was a kid. But to me now? It’s like heaven in a bowl. I guess our tastes change.
Was warm and snowy this morning in St. Paul (35 is very warm for us in winter) but then it all melted and got down to 14F, really windy, and all the melting got iced over so yeah…totally soup weather
I’ve put thyme recently because I read a recipe but I never used anything other than salt, pepper, paprika and the carrots, onion, chicken and parsley. Oh and a boullion cube.
It’s just the TEENIEST amount of rosemary for MANY quarts of soup – I think I picked off two pinches of leaves off a twig and chopped them very finely. Otherwise, it gives too much of a pine-y taste to whatever I make. I put a shit ton of it in garlic/herb butter and stuff though
I thought it was garlic/butter as in one AND the other. I never heeeard of Garlic butter either! Lol I’ve seen garlic bread with garlic chunks/minced with butter toasted in the oven but not garlic butter, butter. Lol
I used to but not how to make stuff food channels. I used to watch that guy who traveled all over the world eating funky stuff a lot but not since then. 🙂
Last pic is some ugly and not very sweet cookies I made from the leftover dough (recipe for crust was for a 9″ pan and these disposables are only 6 1/2″ or 7″)
My husband would drool if this is “something custard pie”. ?
I bought him a lemon custard pie during Thanksgiving. I am almost positive he ate the whole damn thing himself.( he might have shared with his buddies in his man cave; I have my doubts though) lol
I actually like a non-sweet cookie on the rare occasion I drink hot coffee. More like a biscotti- thick and crunchy with nuts rather than sickening sweet.
Rodney Graves this was made without sugar and no flour or nuts. It baked, looks, and smells exactly like a regular pumpkin pie. I have no idea how it tastes (I’ve never made pie before that wasn’t a frozen re-heated one, or pudding in a store bought cookie crust). It was pretty fussy to make so I am not sure I’ll find the time to make one more or just pack this one up to take to Mom’s this weekend. My plan was to make one earlier this week to test the recipe/see how it turned out, then I was going to make it again with any tweaks, and share the second with family to see if they could tell the difference. I just didn’t have the time this week because work was so crazy.
amy campbell thank you! It is my first attempt at making a pie from scratch, ever. As it’s cooling, it’s not as jiggly as it was when I pulled it out of the oven and it’s sinking a little, so I am hoping it sets well in the fridge once it’s not hot anymore.
I tasted one with some coffee and could barely choke down another. I hope the crust of my pie isn’t this dry, but it will be covered in nice, wet pumpkin custard in the fridge for the next couple days, so here’s hoping it isn’t!
My mom’s best friend and her mom used to make homemade peach pie, cherry pie, apple pie, and pecan pie and they were amazing, but it’s been years since my mom’s BFF died and we’ve only ever had store bought pies since, so I’m hoping they’ve reset their palates, lol
Sugar free “whipped topping” is full of trans fat and it’s gross (Cool Whip, etc.). I’m bringing a carton of whipping cream and will whip some there, with a drop or two of liquid stevia in it.
I’m pretty excited that my “ Apple A Day “ health food store is starting to carry low carb products. Findlay is finally getting a wider variety of choices for those of us who like to eat / make healthier choices.
I’d prefer to give a local business the money than Amazon.
Totally firmed up in the fridge. Crust doesn’t look too crumbly at the edges. I’m feeling confident this will be good. I scraped a tiny bit of excess filling from the edge and tasted it. No one will notice. Tasted like pumpkin pie.
The previous owner of our house was a general contractor and the City’s building inspector. The pantry has a vent to the outside for this exact reason, cooling pies.
Gabrielle M. I used to be the only one who could reach the top of the fridge at my mom’s house, until she got married to a tall guy who lives there (Bill). Now he keeps things up there and so I’m sad because that was my spot to put things I knew I needed later but could be out of the way for now, that mom would never have to worry about retrieving since she’s at least a full head shorter than all of us. Bill had his grabber thingy up there and when he went to slide it off the fridge, the pie went over. Being in a disposable tin pan, it flopped all the contents to one side when it fell and was a pile of mush. Like I said, it was lucky that other people brought pie (and that the pie that fell was the one that had one piece cut out) because these were not cheap to make. Regular wheat flour is like $1.89 for a 4-5 lb bag, while coconut flour and erythritol are $10/lb.
Hey, Rich G. – thanks much! Look forward to sharing it with you all!
Am late as heck on this. Even though I’ve spent a couple hours a week since just before Christmas trying to finalize it, I think I need a few more days, at the very least.
There are wraps that have no gluten, but this isn’t one of those meals. The meal was complete with the side of meat mentioned in the post, and needed nothing more. kthxbai
This is a 10-cup bowl and there’s at least 2 inches of lettuce under the toppings in the pic, which made it about 5 cups-full. Add that to 3 1/2 ounces of pork chop, and I was stuffed completely full.
OK so I’m not an angry person much these days, but I just screamed out loud when I opened my Word doc of the book draft, which decided to REMOVE ALL the pics and some edits on the first 20 or so recipes and I could kick myself. I’m already behind and this is not helping. I have no idea what happened, but Word said it “closed unexpectedly last time” (which was Saturday–and that’s false, it closed just fine) and said two versions were saved, would I like to restore version _______ (A or B)? and A was the one with their so-called “latest” time-stamp. Yay?
Nice! Thanks dooood looking forward to it. I bought a few books on the kindle , keto for the instant pot. Didn’t want to buy one with out good for me recipes.
Laura Topliffe! I’m just going back reading all the comments. I will ask the husband for titles and authors of the books he read about keto. Also the YouTube channels. Seeing all the food Bobbi Jo Woods posts is a wonderful encouragement.
Laura Topliffe for now you can start with eliminating sugar. I use Stevie in coffee and tea. No rice, potatoes or breads, crackers, anything with flour is high carb, high glycemic index. Just start where you are. Eliminating these has greatly improved my A1C.
Lazy keto – just stop eating sugar/starch and eat fatty cuts of fish and meat or cook lean ones in lots of butter, olive or coconut oil (not canola or soybean oil). Enjoy as much eggs, cheese, and non-starchy veggies as you like. Swap milk for cream or yogurt (sour cream is just like yogurt, too in recipes). and drink lots of water. If you feel achy or cranky, add salt to a cup of broth and drink, and take 400-500mg magnesium before bed for muscle soothing/better sleep.
Laura Topliffe “The obesity code”. Dr Jason Fung. His YouTube channel also. Husband said his second book isn’t as helpful. I have found loads of recipes on Pinterest and FB communities. And Bobbi Jo Woods food is amazing. 🙂
Bobbi Jo Woods hmm… I looked it up and it said one cup. 6 g isn’t a lot but it still needs to be counted into carb intake. Also when I further looked it looks like some sites say 7 but if you look on the carton I guess that should be your answer.
Salvador Melo you could certainly double the vanilla, use half & half or water instead of the coffee and have vanilla ice cream. Or add cocoa powder or strawberries for chocolate or strawberry?
Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in
Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in
Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in
\o/ congratulations! I’ll show my wife. She’s had the best luck with the keto diet and even though I don’t follow it as well as she does, we definitely eat healthier now. Thanks for this! Kinda proud of ya. ?
Bought two copies cuz friends of ours are trying this out too. And they should have their copy too. Thanks Bobbi Jo!
Thanks so much, Simon Vince! I hope you guys will like it. I hope there might be at least one dish in there you can both agree to like and help you stick with it better.
Note: Since the biscuits will be made using oat fiber (which is not part of the actual groat), I’m being careful saying ‘grain-free’. I’m not sure this is technically correct.
Gabrielle M. do I ever? This was my first try at any biscuits. But they are just OK plain. I don’t miss bread at all – I’m trying to expand my skills to get the family on board with this eating. I could live without all this stuff.
I made these on purpose just so I could pour sausage gravy over them (or chicken dumpling slop)
Bobbi Jo Woods I love bread. It’s probably my one downfall. I have cut down vastly on it over the past several years. I wish I could say I don’t miss bread; I can’t. Lol
Great idea to get family on board.
I think you did a recipe for your family with a pumpkin pie over Thanksgiving,too. They liked it too if I recall.
Ohhhh. I’m thinking about a chicken pot pie style dish with only these biscuits on top of it now. Drool.
I’m a northerner. So this is nowhere near a typical food here in MN. But I acquired the taste of biscuits & gravy, thanks to road trips through the U.S. wherein some of the southern states offered up things like this at truck stops and diners. My dad would order a plate of these and us kids had pancakes or cereal, but I tasted it and OMG! In the winter a few years back, the local gas/convenience store chain here started offering a sausage-gravy-stuffed biscuit you could microwave for one minute (which was DIVINE for a freak’in gas station sandwich!) and it rekindled my love for biscuits and gravy – this is DAMN close to it. I’m so pleased with the result.
Interesting, although looking at the recipe, I think my gravy will be coming out of a packet when I go that route. Stuff like xanathan gum don’t have many reasons to be in my pantry.
Well, people who don’t eat flour for health reasons have little alternative for thickening agents (flour is in packets, or else cornstarch, also a no-no for us).
But xanthan gum is a natural substance and works well in this case (also cream soups, gravies, baked goods)
Yeah, not pink enough. I had it under the broiler too long. Still, it’s steak. I don’t eat like this but a couple times a year. Mostly stick to hamburger meat, chicken, pork chops.
The salmon was marinated in sesame oil, cajun spice blend (Louisiana Fireball), Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers, and red pepper flakes. Nice and hot …my nose was running.
I had it plain with coconut on top before, but it tastes better with the berries. I mashed up a few with some pure powdered stevia for them to macerate a little. The stevia doesn’t release as much juice form them as sugar would, but does OK. Have to remember to just use a tiny bit or else the stevia taste is overpowering to the point of bitter.
Anyway, using erythritol (natural sweetener, no blood sugar impact, no carbs) makes some sweet things taste SUPER sweet and can leave a numbing / burning effect on the tongue if you use too much, but with a couple drops of liquid stevia, it tastes exactly like sugar. The strawberries make it much better.
Bobbi Jo Woods one of the reasons why I don’t like the white chocolate is because it’s too sweet. Dark chocolate cuts down that sweetness. You can use milk chocolate, but the dark chocolate is much better.
Being these are sugar free and have no wheat flour, they were a bit strange coming out of the oven (very well done in color but still reeeeeeally melty). I will post the recipe soon, but if anyone wants to make them let them sit on the baking sheet until the whole tray is cool, or else you have broken cookies
I can’t ever find it, so I made my own since I had cocoa butter on hand 🙂
I’m not a fan of these, will not make them again with white chocolate. Maybe with regular or dark chocolate, or just the nuts. The stuff is good, but it was better on strawberries.
I don’t eat most crusts because I’m keto/diabetic. Is it not quiche if it’s made with heavy cream? This is 6 eggs to 1 cup heavy cream. I think a frittata is mostly egg. Sounds fancier than I really am, anyway.
I don’t think there’s any room for mockery in a salad post. This is why.. you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad
All I ask of my salad is that it’s full of self righteousness, never cares about my opinions and constantly berates any and all attempts I make to live my life dammit I’m a grown up treat me like one. And if there’s croutons at least I have that to chew and avoid conversation with it. Like a normal person
Actually, not dry, but fishy. this was not fishy at all last night but tonight?
FIIIIIHH-SHEEEEE AF
I baked it low and slow on parchment so the fat didn’t all run out, which kept it juicy. About 400 for 10 minutes then at 275 for 15 minutes more (I did let the fish rest on the stovetop while I got the oven down to lower temp). I have only made salmon a few times and this was a THICC AF filet lol. I’m used to the wimpy ones.
It’s good on eggs, too. This is the Spanish brand I get off Amazon. If I’m dirt poor, sometimes I just buy the little sachets of it from my local grocery store (Badia brand, in the Mexican food aisle). I like to make a spicy mayo dip/dressing with habanero pickles in it that uses at least a teaspoon of paprika.
I cheat a lot in winter months with bagged lettuce/ veggie blends.
I could eat grilled chicken salads like this everyday. I love them. I pulled out my George Foreman grill tonight and “blackened” my chicken tender strips.
I remember having one of those sometime between the ages of 19-25. Hardly ever used it because I was not really into eating meat as much back then, plus I was not as good at cooking back then. It also seemed like I overcooked everything in it. Also, it was a pain to clean because the first model didn’t have the removable grill plates, and really small crevices that were hard to clean. Just seemed like a pain in the ass at the time. I have a nice grill pan now. Easy to clean because the grates are wider.
But yeah, you have to like the taste of coffee, I suppose. As a kid, I would slurp the couple sips left of cold black coffee in the cups my mom and dad would leave on the table (while I was cleaning it off and doing the dishes) and
Cooking? Ukrainian sausage, cheesy perogies, sauerkraut, and … Probably a salad. My daughter’s favourite meal, actually. She’s named it collectively wurstburg lol. So … We are having wurstburg for dinner tonight.
Rolls, encrusted with herbed salt on top. 3 steps (mix, shape, bake) with risings in between. Easy, tasty, small. 15 minutes of effort. The whole floor of the house smells of baked wheat and rosemary, now.
They are like two for five bucks up here. Basically if I want any, I will just start growing them in the greenhouse. Heck, I could probably sell them and make a lot of money.
Gabrielle M. nah these aren’t like salmon cakes. Just burgers. The same ones you can get at Costco. I fry them in coconut oil and then a little chili garlic sauce and coconut aminos (basically a sweet, sticky, spicy glaze but no sugar—coconut aminos are a lot like soy sauce, but sweeter)
Erica DeMers I have not tried that except with halved ones, they stay OK for a day that way when I only want to use half (I make sure the half with the pit is the one I save in the fridge and yep, I just suck all the air out of the corner of a plastic zip bag before closing all the way). Sometimes, the opened layer does brown a little, but it’s still edible. If I’m making something pretty, a gentle scrape with a sharp knife across the top without the pit removes the brown (very little waste)
3 out of 5 Kuykendall family members have an avocado addiction. When i see a sale, i look like one of those crazy math problems. “If Johnny has 17 watermelons and Suzy has 24…”
Gabrielle M. yep I’ve made patties too. An egg, a little mayo, some red pepper flake, onion, fry it up. Yum. I like them topped with Dijon mustard or with my homemade hot pickle mayo.
Because I don’t keep pets, I do not have a sourdough starter.
I do indeed therefor use a yeasted dough for these, although you can do the same thing with drop-biscuits (the proportions of everything are almost identical, except that in one you use baking powder, and the other is yeasted, with baking powder, mix all dry ingredients, mix all wet ingredients, combine, shape bake, no rising times). The only measurement is “enough”. Pinch of (enough) salt, pinch of (enough) sugar, enough yeast. Warm the (refridgerated) cream with the same amount of boiling water and you’ve just the right temperature to proof your yeast. Add some (enough) fat (butter, here, but you could use a number of different things including olive oil), and start adding (enough) flour. When it begins to show gluten strands, mix/beat/loosely knead with your spoon for long enough (about a minute by my hand) and then set aside under a towel and go do something else. If you’re gonna be gone for more than four hours, put this in the fridge, and it will rise slower. Mix herbs, whatever’s on hand and smells right. Today’s rolls could have as easily been sweet from what’s on hand – raisins, candied mandarin orange peel, cardamom and allspice. Today’s were sea salt, rosemary, basil, and oregano (all dried, fairly old herbs, safe to grind and use in quantity. Ready to be used up). Grind herbs together with salt (or spices together with sugar), punch down dough, form it into balls, and dunk each one into your dry mix (on a plate) or swirl it around in a plastic
yogurt tub or the like, if you’re able to bake on a silicon surface (such as http://silpat.com) – on one of these, it won’t matter if there’s sugar on the bottom of your roll when you bake, it’s not going to chemically bond like it would to a metal pan. These are amazing, and I’m glad I lived long enough to bake on them. So dunk the tops or swirl to cover the whole thing, let the rise again, and then bake long enough (20 minutes, today) at a high enough temperature (350F, today). COOL THEM (long enough) before slathering with butter and devouring.
I have one daily. I get the bag from Costco and I have this whole routine of taking them out of the fridge a couple of days earlier and leave them on the counter to ripen a bit.
1 tbsp erythritol or 1/8 tsp stevia (optional, takes the sour edge off it)
Salt & pepper to taste
Whatever herbs and spices you like, I use parsley, basil/oregano, dill weed, chives, lemon peel, garlic and onion powder, chervil, celery salt.
I put the sour cream and cream into a bowl and add the lemon juice, stir and let sit a bit to sour up like buttermilk. Then I add the mayo and the rest of the stuff and mix and let it sit a few hours in the fridge to get the herbs softened and all the flavors to blend well.
Mixed butter with dill and smeared it on the salmon fillet. Baked at 350 for 10 minutes, then tossed the asparagus into the pan and baked 10 minutes more. Nom!
Oh ffs i’m in bloody hospital and your showing me edible food, ima sue your ass for cruelty. Meh no matter the hospital food is edible but only because chemo makes everything taste the same, sorta like sucking on a copper coin.
I always keep them in the fridge unless I know I’m using one that day. It’s usually hard to find the rock hard ones here, they’re usually ripe and ready. I guess now I know that Bobbi Jo Woods is beating me to the avocado bin….
I try to eat about 7 cups of vegetables a day. Of course, this bowl is only 8 cups and there’s lots of other stuff in here, but I also usually eat spinach, cabbage, asparagus, broccoli, or some other green thing with my lunch or dinner.
They are good! Spam was on sale for $2.79 so I got a couple tins 🙂
I get green peppers on sale and chop and freeze them because I usually use them for pizza, eggs, or casseroles. Add eggs and cheese, bake up 12 – and makes for cheap breakfast (6 or 12 servings, if you just eat one)
Nick Bartolo – I have these biscuits perfected (someone else said they used them successfully as sandwich rounds – sliced) … and I will also post the jiffy almond bread soon (90 seconds n the microwave).
A lot of these recipes call for atypical ingredients, but I’ve found them all pretty cheap on Amazon (Costco and Walmart also have them, I just don’t shop there) and once you store them in an airtight container, they last a long while. If you’re really wanting to replace wheat flour foods at home, it’s worth the effort.
I tried making bread all weekend and failed every attempt. The problem seems to be that coconut flour is hard to gauge, but I don’t like using almond flour cause nuts aren’t good for my eczema. It’s really frustrating… Fathead dough takes so much cheese and is dense. I’ve even started baking with psyllium husk powder, but it does have a taste.
I’m stuck at dairy, coconut & avocados. They don’t work with me any longer. Keto was going so well until I plateau’d. But hey, I’ll love my 65lb weight loss as is. 🙂
I’m stuck at dairy, coconut & avocados. They don’t work with me any longer. Keto was going so well until I plateau’d. But hey, I’ll love my 65lb weight loss as is. 🙂
Bethany Montgomery Van Doren-Smythe III coconut flour is way more absorptive than almond flour, so you have to use less, I found.
I agree fat head dough can be way too dense and caloric for some applications. There are some folks who found they can use half a cup less of shredded mozz and that helps.
I like psyllium husk. I use it whenever something calls for flaxseed meal or chia meal (both of those are estrogenic).
There’s also oat fiber, which is new to my pantry – it acts a LOT like superfine flour (not oat flour, this is just the outer husk that’s been milled finely) and only a very small amount is needed to be added to typical low carb recipes for it to come out nice and flour-y (lol)
Bethany Montgomery Van Doren-Smythe III coconut flour is way more absorptive than almond flour, so you have to use less, I found.
I agree fat head dough can be way too dense and caloric for some applications. There are some folks who found they can use half a cup less of shredded mozz and that helps.
I like psyllium husk. I use it whenever something calls for flaxseed meal or chia meal (both of those are estrogenic).
There’s also oat fiber, which is new to my pantry – it acts a LOT like superfine flour (not oat flour, this is just the outer husk that’s been milled finely) and only a very small amount is needed to be added to typical low carb recipes for it to come out nice and flour-y (lol)
Pippa Marie1.2 I’m stalled a bit, as well. I think a lot has to do with body composition changing, I am not going to up my fat % intake just yet. I think a lot of my plateau has to do with hormone changes so I’m staying keto but making small dietary changes toward foods that help quiet the adrenals (Dr. Eric Berg talks about this a lot). I’m also 90% sure I’m perimenopausal.
I’m confused by what you mean stuck at dairy, coconut, and avocados, though?
Pippa Marie1.2 I’m stalled a bit, as well. I think a lot has to do with body composition changing, I am not going to up my fat % intake just yet. I think a lot of my plateau has to do with hormone changes so I’m staying keto but making small dietary changes toward foods that help quiet the adrenals (Dr. Eric Berg talks about this a lot). I’m also 90% sure I’m perimenopausal.
I’m confused by what you mean stuck at dairy, coconut, and avocados, though?
Bobbi Jo Woods I found that avocado, coconut and dairy cause me congestion which means inflammation which means, no weight loss. Weight loss really being the least of problems. My goal is to break the inflammation and the insulin resistance so avoiding those is tough while trying to keep fat up. I’m eating spoons of olive oil. I’m living on veg & meats plain. I get bored.
Bobbi Jo Woods I found that avocado, coconut and dairy cause me congestion which means inflammation which means, no weight loss. Weight loss really being the least of problems. My goal is to break the inflammation and the insulin resistance so avoiding those is tough while trying to keep fat up. I’m eating spoons of olive oil. I’m living on veg & meats plain. I get bored.
Yes, those can be very allergenic foods. I never heard of congestion from avocados but definitely dairy is a source of respiratory problems like sinus, etc. And coconut as well, but I found bacon fat is a real delight. I drain it off the pan every time I cook bacon and keep it in a jar in the fridge.
Just eating lean meat and veg can definitely be boring, so that’s what I use bacon fat for, if I must cook and eat lean chicken, turkey, etc. Being diabetic, lean proteins can actually spike my blood glucose as well as carbs do.
I also find buying non-lean cuts of meat is better, so you can reduce reliance on butter, avocado oil or coconut oil…since the fat works nicely when cooking. I like chicken thighs instead of breasts, pork chops instead of tenderloin. Also, ground pork, and 80-85% lean ground beef, for making meat sauces to put on top of steamed veggies.
If you miss butter, ghee is something you can try that gives a buttery/nutty flavor to food without any dairy.
There’s also red palm oil (comes in a tub like margarine) to use instead of coconut oil.
Some folks also like leaf lard (it’s non-hydrogenated) and also can be bought online in a jar or tub, that works like you would use any other oil, in place of canola, vegetable, coconut, etc.
Yes, those can be very allergenic foods. I never heard of congestion from avocados but definitely dairy is a source of respiratory problems like sinus, etc. And coconut as well, but I found bacon fat is a real delight. I drain it off the pan every time I cook bacon and keep it in a jar in the fridge.
Just eating lean meat and veg can definitely be boring, so that’s what I use bacon fat for, if I must cook and eat lean chicken, turkey, etc. Being diabetic, lean proteins can actually spike my blood glucose as well as carbs do.
I also find buying non-lean cuts of meat is better, so you can reduce reliance on butter, avocado oil or coconut oil…since the fat works nicely when cooking. I like chicken thighs instead of breasts, pork chops instead of tenderloin. Also, ground pork, and 80-85% lean ground beef, for making meat sauces to put on top of steamed veggies.
If you miss butter, ghee is something you can try that gives a buttery/nutty flavor to food without any dairy.
There’s also red palm oil (comes in a tub like margarine) to use instead of coconut oil.
Some folks also like leaf lard (it’s non-hydrogenated) and also can be bought online in a jar or tub, that works like you would use any other oil, in place of canola, vegetable, coconut, etc.
Bethany Montgomery Van Doren-Smythe III I like turmeric! My mom is severely arthritic and I do believe it’s starting to set in with me, although I think starting keto in 2016 has helped a lot with that. Also believe bone density and joint flexibility/cartilage may be increasing. I will get some more turmeric and try to up it into my eating. I use it in pickles and chai tea but liquid? Do you get it in a bottle, or like a gel-cap supplement?
Bethany Montgomery Van Doren-Smythe III I like turmeric! My mom is severely arthritic and I do believe it’s starting to set in with me, although I think starting keto in 2016 has helped a lot with that. Also believe bone density and joint flexibility/cartilage may be increasing. I will get some more turmeric and try to up it into my eating. I use it in pickles and chai tea but liquid? Do you get it in a bottle, or like a gel-cap supplement?
Just noticed a teensy fleck of green on one of these in the pic – I was definitely chopping lettuce for my dinner before chopping the walnuts to make these. I made them 30 minutes before freezing, pulled a couple out to check, and took a pic, before moving them from the silicone candy trays into a couple jars.
Just melt the fat of your choice in a pan, add 1 small or 1/2 large head of chopped cabbage.
Turn the heat up high briefly, then toss the cabbage all around in the fat with tongs to coat, season to taste. I use Tony Chachere’s creole seasoning or Old Bay (or just salt, pepper, a little garlic powder and paprika if you don’t have those),
Bring the heat down to low, cover with lid, let simmer about 5-8 minutes, remove lid, bring heat back up and fry a few minutes more, briefly. Toss with fresh flat-leaf parsley and serve. Many people who don’t eat butter or bacon fat just use ghee. It has the nutty/sweet buttery taste without they dairy component.
PS – there are several similar recipes in the book that you got from me – just omit the meat.
For everyone who does eat bacon:
I chopped the bacon, fried it in the pan, removed it with a slotted spoon (to leave the fat in), do all the steps above, and add the bacon back into the pan and stir before serving.
It’s changing your body to burn fat instead of glucose. I usually eat bacon and eggs for breakfast, this is more like a lunch meal for me. Dinner is usually salad or soup or a few ounces of meat with a side of vegetables. I don’t eat sugar of any kind (that includes honey, starch/flour/grains such as from wheat, corn, or rice). It’s fixed my diabetes, high blood pressure, joint inflammation, edema, and a host of other problems. Weight loss is a bonus, as well. I stay well under 20 grams carbohydrate per day (subtracting dietary fiber). Still am a bit insulin-resistant some days, so I couple this with intermittent fasting and will do keto for life. Most days, my first meal is not until I’m hungry, which is about noon or so, and my last meal no later than 8 hours later. That’s intermittent fasting in a nutshell, good for healing/cell turnover, and increasing insulin sensitivity.
I usually eat breakfast food for my first meal. I LOVE breakfast. But these leftovers were going to waste soon, so I wanted to try out the idea that I had in my head, and it worked, so instead of saving it for later, I went ahead and gobbled it up!
I love to roast a chicken, but the leftovers can sometimes be iffy in the taste department, unless I use them for soup (simmering in broth seems the best way to rid chicken of any funky leftover chicken flavor). I’m going to also use the rest of the breast meat for topping a low carb pizza later.
Gabrielle M. me too! But grilled chicken has a bit of a smoked taste, which roasted doesn’t offer. So yeah, since cold grilled chicken never tastes funky to me, I love it on salad.
With leftover roasted breast meat, I sometimes make a chicken salad with some celery, onion, and mayo, and wrap it in lettuce leaves, or else make chicken taco soup, while I prefer thigh meat shredded, then either sauced with some barbecue, or fried up with some chili powder and salsa for taco filling.
Mmmm. I have eaten this stuff as a meal with cut up raw veggies. ( especially in the summer months when I’ve been outside in heat and my appetite is zilch)
I have eaten it with a light lunch 2-4 TB is as much as I can fit in unless it’s a day where I am not going to eat a lot more veggies. It’s low carb but still 3 g per serving. Considering I eat >20 g per day, I’d prefer to get my carbs from salad 🙂
Spam is really popular there. My first wife is a California born Haole, but she grew up on Oahu and Kauai. Her Dad was stationed there in the Air Force during Vietnam and he stayed for the great surfing, still surfs in his 70’s.
I have to get this allspice stuff. I don’t have any and a few recipes I’ve seen included it. This looks good, I haz these ingredients right meaow. 🙂 I could make this and take it for lunch.
I have those! 🙂 I have a delicious turkey chili recipe that called for it but it was fine without it. First recipe I’d ever seen that included cinnamon. I was like euww… but it was good.
Also, keep in mind I’m low carb, so since I don’t use sugar, this recipe is adapted for it. I use diced tomatoes now and then, and turkey bone broth is the best way to do these IMHO.
Tried my hand at a flourless chocolate torte today, the crumbs from the spring form were delicious, a full serving will have to wait until my lady can sample with me. Oh, sugarfree (excepting the bittersweet chocolate itself) as well.
PS – they do crisp up a bit but stay juicy yet have a bit of “bite” texture-wise, like a fried potato would. They are not going to be starchy or fluffy at all like other cooked tubers would be, so don’t expect that. They do however, lose their “peppery” sharpness.
You just need a good non-stick pan (Scanpan or Greenpan works well, where it’s not a coating that wears off/down), and you can do both American and French style omelettes.
I definitely like radishes roasted or fried much better than raw. Cooking them completely mellows them out. I also like to make radish chips – slice thinly and parboil then toss in oil and season before frying. (I’ve only done them in the air fryer but at some point will try deep frying.)
The key to omelets is butter and the correct pan temperature. You want to melt about a pat’s worth of butter in the pan and let it brown before adding the eggs.
I have purchased grinders at the Dollar Tree 🙂 I use a lot of salt because it’s healthy to do so and even a requirement, on keto. Low salt diet is dangerous.
Bobbi Jo Woods I never thought to check our dollar store. I’ll need to check it out. I bought two of these grinders at Big Lots.
We salt while cooking. I just don’t salt my food again. I pepper the hell out of my food though. Lol
Speaking of which….We had pepper bacon last night for dinner with a cheesy egg omelette; everybody likes breakfast for dinner once in awhile, right? ( I’m not a bacon fan like most people are, but this pepper bacon was fantastic and made me a fan for life)
Turned out lovely. Fluffy eggs (bc whipped with cream), crispy bacon and smoky ham, creamy cheesy center, and little bits of peppers and onions. Better than stupid Starfucks’ sous vide breakfast bites, and only 1 carb per muffin. I’ve been making egg muffins for years and they’re always different, but I think these are my fave kind, so far. The secret ingredients: A sprinkle of Creole seasoning and teaspoon of yellow mustard.
I was salivating reading this recipe this morning….I’m shopping tomorrow and this will be breakfast on Saturday! Thanks to your book, I’ve got David interested…and I’m hoping to keep him around a while, so THANK YOU.
Whoo hoo! It’s just good food, no garbage, pretty simple stuff.
PS – I made a second batch for family with just ham and some Swiss (no bacon), and it was just as good, the cheese wasn’t as creamy as gouda gets, but still tasty!
I reversed my type 2 diabetes, my hypertension went AWAY, and even though I’ve always been pretty energetic, I’ve just never felt this young or healthy or able-bodied, ever, even when i weighed much less. The weight loss is a bonus. I have my ups and downs with the weight, but I’m enjoying myself.
Yum. I love rolling Romain leaves with a slaw and corned beef mixture in summer. It’s a nice refreshing, healthy meal. ( even though I’m in AC all day, the summer heat kills my appetite sometimes).
Not jumping in the deep end here, but cutting down on carbs. Finished off a salad tonight for dinner. I made a bunch yesterday, so we had the last tonight with some grilled chicken. I had coffee, Jeff had a la croix. Tomorrow is the youngest daughter’s birthday, so she asked for me to make tacos. I bought some “carb balance ” (4 net grams carbohydrates per, whatever the hell that means) tortillas for Jeff but I’m going to eat like a pig. ?
OH, and I have POUNDS of pulled pork still, from the 7 lb roast I made last weekend. Some is frozen to keep for later, some is sauced (bbq) and some un-sauced, for tacos. Am either going to attempt a flourless tortilla recipe or just stuff some into cabbage leaves with salsa and fixings.
There’s supposed to be some chocolate chip flakes in the dough, but because it was not as chilled as I wanted it to be by the time I was done beating it with the mixer, I didn’t want to mix too hard and have the chips melt, so some of them didn’t incorporate evenly, and this pic shows none.
Bobbi Jo Woods ill skip the bacon grease, but a little bit of butter sounds good to me. Grease makes me really sick. I can’t tolerate it very well. (Dont have a gallbladder anymore)
Bethany Montgomery Van Doren-Smythe III I doubt it, they still retain much water no matter how long I’ve roasted or fried them. People have done “chips” with turnips or parsnips, though. I’ve seen many YouTube vids on it back when I started keto, am not really interested in that anymore, so I never tried it. Pork rinds are my new chips when I need crunchy snacks.
Susan Lewis they fry up nicely, but like I said, they still have moisture, so they’re tender-crisp. I’ve also used them cubed, in stews, and jicama the same way. Jicama stays pretty tough/crisp in stew, though (like undercooked potato), and radishes get more tender as they cook. But the really sharp peppery bite of radish tempers down a lot (to almost nothing) when you cook them.
In the microwave?? I never thought of that. If I did that it wouldn’t heat up the whole apartment. I do pepperoni too with a little mozzarella so it’s like a pizza bite.
Bobbi Jo Woods haha oh yeah shooore what was I thinking? A friend I worked with kept a 32oz bottle in her purse and a half gallon in the office kitchen.
I minced some garlic and threw it in the pan with a pat of butter, sliced and added a couple baby bella mushrooms, and cooked them until they let their juices out. Then I halved and added a handful of leftover green beans that were sautéed the other night, halved grape tomatoes, and sliced chicken sausage (stuffed with basil & sundried tomato) and let the sausage brown a bit. Salted & peppered to taste, splashed in a little chicken stock and white wine, and covered to let it cook just until the tomatoes collapsed. Took the cover off and stirred until the broth and wine reduced to a rich sauce.
We found some really good looking boneless pork loin chops at CostCo. Yesterday’s dinner was them grilled with Tolukay’s Poutry seasoning, today was Tolukay’s Mediterranean seasoning.
I get my chops from the local grocer. I got a deal for $5 Berkshire bone-in chops this week. Costco is many miles from here and I’m a true urbanite, I don’t drive.
I have a secret for grilling chops. Will post the recipe soon.
Some of the film post-production guys I used to hang with used to go to a place near most of the post houses. One of the best things there was a steak and onion and stuff thing on a bun. Everyone called it a pukedog.
Not strong at all. Very little of the sharp flavor of a raw radish remains when cooked (and none of the heat, if you get a batch of “not” radish–this batch was slightly hot). I’ve experimented this with roasting them, and frying them in bacon fat. There is still a bit of a wet pop to them, but it’s similar to the kind of texture and flavor you’d get out of adding rutabaga or turnip (which are still a little peppery, but mildly so) to soup/stew. Hope that helps.
I don’t miss potatoes, really – this was a textural decision. I just got tired of making beef stew with just beef in it. Mushrooms are a lovely addition, but every bite being mushroom and beef gave kind of a mushy feeling and left me wanting something with bite/hearty texture. So the radishes are definitely fitting the bill with that.
The reason I finely chopped the mushrooms and onions here was just so they could flavor the stew but texture-wise, go into the background and let the big hunks of meat and medium dice radish stand out.
Here is the ingredients list for anyone who wants it. I was able to only get 7 servings out of it (I measured) but it’s still 3 g net carbs, so yay! And 300 calories 🙂
And yes, I did use a little cornstarch, not ideal, but I wanted to dredge the stew meat with, before browning, and I don’t keep flour. I guess in hindsight, I could have used coconut flour or oat fiber, of which I have both, but I was afraid one of those would make the stew grainy. So I tossed 1/4 of the chunks of beef into a bag with 1/4 cup of cornstarch, but I think only about 2 TB of it stuck to the meat and I shook off excess. It also helped the stew produce a lovely gravy-like broth, not too thick, not too thin. The pinch of xanthan gum also added a bit more oomph to the broth.
Bobbi Jo Woods oh I know it is. I’ve even said luckily I can do without.
My carb crutch is bread n pasta. More bread thou. Love me some sammichs so I try and keep to a minimum and do the bread less option as much as possible.
As far as pasta, I get a real craving for it like once a month… Blame being feed it like 3 times a week growing up. Cheap, easy n were Italian so get why.
I get it! I used to enjoy those things, but I feel 300x better now that I do not eat them. I feel like a hyperactive, energetic kid when I eat mostly fat and protein and get my carbs from veggies and sometimes cheese.
We had rain the last couple days before I made this, and it seemed gloomy. Crock pot is way better than slaving over the stove or turning on the oven. Especially when it is something I don’t need to eat right away. I did brown the beef in batches which took 20 minutes, but I had the air conditioning on.
I was craving beef and my body needed the iron. I have been eating chicken, salmon, and pork for weeks. 2 days ’til shark week and now I’ll be good to go. TMI, I know. Don’t care.
When we started tryinh keto – and it was a struggle, let me tell ya, we switched to radishes in place of potatoes. I didn’t even know my wife had done it. I’m not a fan of anything that doesn’t say Captain Highliner on the box but, my wife makes a fantastic clam chowder. She swapped out the potatoes for radishes and I didn’t even know, even after she told me that she’d done it.
Simon Vince that sounds cool. I would have never tried them myself until I saw a decent cooking site had roasted them in the oven (it was Bon Appetit or Food52 or one of them) and then not too long after that, I saw a few folks recommending Daikon radish for potato substitute in a gratin or in soup, so that gave me the idea that maybe they’d be good in braised foods like stews. I held on to the thought until the roast I like to buy went on sale for like $12 (from $18) for 40 ounces. I also tried frying them in bacon and a little butter, though the French have been frying radish in butter for ages—I liked it.
So I finally thawed the roast out the other day and took a stab at the stew. Well, a tiny stab! About halfway through cooking time (I had it on LOW for about 12 hours) I diced up about 180 grams of radish and tossed two pieces into the stew and let it go another two hours before peeking. I suspected the radish would be either mush or hard. It was nearly done! About 3 hours to the end of cooking time. i added the minced onion, diced mushroom, and the rest of the radish, a little more water (because I wasn’t sure how much liquid would be released by the veg, as the veg to meat ratio was quite low) then I sprinkled a pinch of xanthan gum after the veg an d stirred, because the stew was a little thin after I added the water…but it all turned out great.
I have dispatched an underling to the supermarket to fetch me some white icicle, sparkler, cherry belle, and Easter egg radishes because I feel lucky. I got’s t’ know (From the movie “Dirty Harry when he asked the punk if he feels lucky”.)
I used to use FlatOut light wraps as a base for pizzas, but they contain wheat, plus soy and flax (both of which are estrogenic and inflammatory). No one needs gluten, period. Here is an interesting video that talks about it:
Ground pork is nice, I use that for my soups. I thought that was chicken in your other post with all the pictures. I thought the white things were mushrooms actually.
Sue T. – I personally need lots of salt because I eat very little carbohydrate, so my body flushes out a lot of sodium. But yes, you can season to taste. I used coconut aminos instead of soy sauce, which is lower sodium and a tad sweeter, almost like shoyu.
Sorry. I absentmindedly forgot you take the position of owning your posts and will attempt control anything that is said. I promise this will not be a problem again in the future.
They were a little bit rubbery for me. Next time I will not work them so much and bake them for less time. I have never subbed a binder like this before in meatballs (coconut flour)
I usually used just an egg and some onion. My Italian chicken meatballs use basil, a little spinach, an egg, and shredded low moisture mozzarella.
If you’ve EVER had a really bland or even just so-so pork chop, I swear, you’d eat no other kind once you’ve tasted one of these, they’re the kind that fine steak and chop houses serve. Buying thru the farm co-op site is a little spendy, but when my local grocery has them on sale for $5 ea, that’s when I get a couple and that’s a rare treat. Worth every cent.
Me too. I mean, I just stay away from canola/soybean oil bc it’s inflammatory.
I have a collection of oils for almost every purpose: I like to cook fish in coconut oil, I use both unrefined and refined organic. The coconut taste is yummy with salmon. I love avocado oil for making mayonnaise and for high temp cooking past 400F. I use olive oil for salad dressings/drizzling on cold stuff. Butter for steamed veggies and eggs (and sometimes on top of steak), bacon grease for pan-frying burgers or for greasing my glass pie pan for quiche (and for using on veggies, too!)
They are fluffy, as long as you eat them the same day, but not very light. They might be different toasted, but I wouldn’t know (I threw away my toaster in 2016). I made the recipe with the intention of having buns for sandwiches, then forgot that because there’s no wheat flour in them, they wouldn’t increase in size, during baking. I was trying to make 4 buns and just forgot what I was doing. So I basically had six rolls that were just a tad smaller than tennis balls. I ate the leftovers: with butter, used one for a tiny burger patty, and the rest for turkey and Swiss. I’d recommend only making them if you are having company over or if you want to toast/dry them to make breadcrumbs or croutons, because they are very dense and slightly rubbery leftover.
Oops, I meant for the thumbnail to show the chart where added (man-made, mind you) fats and oils increased the most in terms of consumed dietary energy sources, where proteins, veg/fruit and dairy consumption stayed about the same (roughly, no huge jumps up or down), since the ’70s.
I encourage reading the whole thing, since it’s not just about fructose. Pretty eye-opening for those not already following non-mainstream nutrition science news as heavily as I do.
Amanda Gordon true, but they still have ways around it, just using other sugar type products/derivatives, and not using the word “high fructose corn syrup” in food labels.
Yep, it’s been too hot for soup. But I decided last Wednesday that it was time, based on my fridge contents and other reasons. So by the time I already decided, the weather went on ahead without my permission. Thank goodness for a/c.
Base is homemade turkey bone broth, sauteed carrot, onion, bell pepper, garlic. Then I browned sliced turkey kielbasa, added some tomato, basil, oregano, crushed red pepper flakes, Tony Chachere’s seasoning, and salt & pepper and simmered all, served hot with fresh zucchini.
Lisa Davenport. We got spoiled a couple weeks in a row where it was gloriously cool (50s-60s overnight, only up to mid-70s at peak sun time and only semi-humid). But the past few days have been gross.
I love fall. It’s my favorite. The back yard’s biggest tree has been throwing (already gold) dry leaves off of it for the past couple weeks. Fall is invited and late to the party but being very skittish right now and summer is obnoxiously, overbearingly overstaying its welcome.
I buy bulk packs on Amazon that are basically pellets of hard dried pork skins and I microwave them in a bowl specially made for popping popcorn, and each pellet fully renders and puffs up. Then I laid them on a plate and added the taco meat, jalapenos, and cheese, and heated them in the microwave to melt the toppings. I added the tomatoes, salsa, onions, and sour cream after. Here’s what they looked like before I heated them up:
Halo Top in general isn’t too bad, Kent Seaton. I liked the Oatmeal Cookie and Mint Chip a lot. But they are very pricey and it’s easy to eat a whole pint. So I started making my own ice cream at home after I tried a few. I don’t miss the real stuff much anymore since it’s all garbage. I mastered strawberry and chocolate, and a couple other flavors I that tried at home which were OK were pumpkin spice, coffee, and mint chip. I’ll be working to make them better.
Bobbi Jo Woods try Chinese five spiced coffee ice cream. That’s my favorite one to make. I usually add a couple extra egg yokes to the custard to make it extra rich. Goes amazing with apple cobbler or pumpkin pie. Oh yeah, for mint chip, use a micro plane to get really good shavings for the chocolate portion. Remember to keep the chocolate temp at 71° for ideal results. Chill the shavings and add to the custard after it’s cooled.
So far, I’m not trying to make crazy new flavors, just master the ones I know I’ll like. I just recently got the custard to where it’s perfect, except I forgot to add in the xanthan gum to make it more scoop-able and less hard (and some say vodka helps with that, too, but I don’t keep alcohol in the house, so it’s more of an effort/conscious to-do to get some). My custard base is yolks, 2 parts heavy cream to 1 part non-cream liquid (whether that’s juice from the frozen strawberries, coffee for the coffee ice cream, or half water/half cream or almond milk, for other flavors), then erythritol/xylitol/stevia blend, and I use my ice cream maker and have a special freezer container for storing the product.
The outsides were completely crusty (top, bottom, sides). But once cooled, are simply moist and tender but more rigid and slightly chewier than the rest. The middle is very dense and almost like pound cake in texture, but still a tiny bit crumbly due to the coconut flour. I have the leftovers stored in the fridge, but I think I might try to fry a piece in bacon fat to see what happens.
I’m not at all confident serving this to anyone not low carb and trying to convince them it’s cornbread, even with the corn flavoring I bought to use in it. But dipped in salsa, it tasted great. With chili poured over it, one would probably not be able to tell. I may try it again and incorporate cut up baby corn, as has been attempted a few times elsewhere online. Either that, or a couple tablespoons of cornmeal may work. Corn isn’t generally nutritious, but the corn flavor is just not there, so it seems wasteful to me if I don’t get it right the next time or two, I’ll give up
I generally do not miss bread products for the most part and when I attempt things like this, it’s just for fun and/or trying to get my family to eat healthier (which, over the past 2 years has proved mostly a waste of time).
Bobbi Jo Woods Sounds like you are making it the correct way (proportions wise). Try adding in an extra egg yolk, as that will also help with the scoopability part. And yes, the vodka trick does work wonders… if you try it, be sure to blend the vodka with other non cream liquids first beforehand, otherwise you get the effect of a cement mixer. I use a kitchen aid stand mixer on low speeds with a deep chilled bowl. Once the ice cream starts to form peaks, I spoon it out to another container for the freezer.
Yup, that’s a recipe I’ve tried and felt let down by the final flavor. Good in a pinch, just not good enough. I’m wondering if the coconut flour could be cut with masa harina (usually used in making tomales) for a more corn flavor. I’m going to try that next weekend as we’re doing a white chili. Not exactly low carb, but definitely a family favorite.
I make my custard base and chill it at least overnight, and I’ve already got 8 billion recipes bookmarked with vodka in them, that instruct on when to add it. I already use 4 egg yolks, which I think makes it plenty rich. Any more than that, I’d get mad and quit. I don’t like even the faintest smell of protein on my bowl and spoon as it is. I make mine with an ice cream maker.
We used to get the microwavable pork rinds in the store then they stopped carrying them and I forgot they even existed. Is there a brand on Amazon you recommend?
If I was interested in the tamale dough route, I’d have taken it by now. Besides, around here, you can really only buy it in bulk, and I’d hate to waste it (OK that’s a lie, I’d eat it up and make myself miserable–better to just keep that stuff out of my house). Like I said, if I want to aim to try this recipe again (doubtful), I’d rather spend $2 on a can of baby corn and try that because I’d seen it done already.
After being keto 2+ years, and all this baking copycat stuff has lost its novelty on me (I held off a good, long while, too). I sort of almost didn’t want to share this post (and the bagel dogs and dinner rolls) because some of this stuff is a joke. I’ve been pretty happy all along with just simple food. Bacon and eggs every day for breakfast, a little HWC in my daily coffee, a big salad for lunch or just nibble on salami/deli meat, pickles/olives, a few ounces of cheese (usually for dessert) a week, and piles of veg with some meat and fat to make it taste even better for dinner, or soups/stews. It was cheap and easy and my health was the best ever.
Sy Bernot – yes. On Amazon, Carolina Gold Nuggets and Chef Piggy Tail are all I buy. I think the brands are related, too. I can’t find other brands except those and the Lowrey’s ones. I haven’t tried the Lowrey’s kind, I have seen reviews and those are a brand some folks prefer.
I like the kind I buy because even though I can easily get a big 3 oz bag at the dollar store, that’s about all I ever go there for anymore, plus, the bulk pellets make it so I can just pop the amount I want to make in the microwave one batch at a time, and not be tempted to eat a whole 3 oz. bag of the prepared ones (also, I find those bagged ones taste a little stale now that I’ve had the make at home kind)
Bottom after cooling on the rack, blurry so it’s not worth posting, but it’s all I got, to give an idea of the crust/texture. Solid piece of bread, came out of the skillet very easily.
I think the Lowrey’s was the ones we used to see in the store but I’d much rather have a bulk pack for the exact same reasons you mentioned. They are so much better hot and fresh.
Oh and I used half butter/half bacon fat in the skillet, her recipe only called for butter. I suppose it could have gotten more browned if all I used was butter. Not sure how the hell her recipe’s photo is so golden and also has browning in the middle. Must be the honey her recipe used. I used a mix of erythritol/xylitol/stevia in mine, since honey is basically still sugar, to me.
I am a diabetic in remission with a very high resistance to insulin. Starch and sugar are a no-go for us types. So pork rinds are my new “chips” when I want some.
Also, if you’re interested in the science, here is some recommended reading:
Bobbi Jo Woods Ah, okay, I understand what you’re saying. I’ve got a lot of people in my world who’re fad dieters but something that’s medically dictated is totally different.
Aside from how keto espousers include things like avocados and coconut oil in everything, eating a moderate amount of animal protein (including its fat and organs) and whatever veggies we can forage (unnecessary, though I love to eat them) is about how humans thrived for many thousands of years. If anything’s a fad, it’s what western cultures consider “normal” dietary behavior ever since agriculture got to be a thing, which has only been a few decades, actually. Go figure.
Also, if we’d have kept at it like that without Big Ag, Big Food, and the government intervening, it’s safe to say that most of us wouldn’t have to be on any diet for medical reasons. What I’m saying is, I got this way mostly because of what people consider “normal” eating these days. I find it humorous and ridiculous that low carb/whole food eating is what’s considered extreme and being outcast as faddish at best, dangerous or pseudoscience, at worst.
Bobbi Jo Woods … and instituted at the request of the grain industry. The original ‘food pyramid’ basically left them out, until the creator was overruled and “6-11servings/day” was the recommended norm.
I went the other way, I was hypoglycemic my body forgot how to burn it’s own fat stores for energy. If my body didn’t get a dose of sugar every so often I’d sugar crash and I don’t mean in a way you may think, I’d get disoriented, sweat profusely, hyperventilate, and die if I passed out before I could bring my blood sugar back up quickly.
Both can be metabolic problems, what Bobbi Jo Woods and I have both done is retrain our bodies to process protein and fat before starch and sugar. I’m at the point where I eat almost a normal diet now but I still actively avoid things I can easily replace. Tortilla chips are the devil. 10 calories a piece, 2 carbs a chip, it’s not one of the better foods. A pork rind on the other hand is 6 calories and 0 carbs and they are mostly protein.
I started replacing things years ago and I no longer have to carry hard candy in my pocket, I eat eggs and cheese and meat primarily but I still do have a thin slice of cake or a slice of bread once in awhile. I had my blood checked last week and every single number was in the nominal range. The things the world has told you about fat in your diet is a load of crap. Carbs and sugars are the things you should avoid.
Bobbi Jo Woods I’ve never seen that youtube play list I have it cued up now.
I tried to do semi-carnivore recently and I still had a hard time getting enough protein. I also felt extra-greasy and gross after basically grilling steaks and pork chops every day. The inflammation seemed like it went away totally, but I did not lose one pound and I missed vegetables. I’m also sure it raised my BG levels. I think I do better on less protein and more fat, for some reason. I was doing 16:8 intermittent fasting for over a year and found it to not only keep my weight stalled, I also recently read that skipping breakfast and exercising while fasted is what sumo wrestlers to do gain heft or maintain it. Yay me.
So I think if I fast again, it will be for 24 hours to see how my BG does. It’s still very high and I’m worried because I hadn’t read it since December because I got tired of buying strips when the numbers were always the same and I felt fine (120-145 high fasting BG, 145-158 spike after meals, 110-120 rest of the time…and don’t forget I was always higher than most. My “lows” on insulin + Metformin would average about the same, without being low carb.
I’ve got a physical and blood lab this week and I am going to ask doc to put me back on Metformin because I suspect either liver dumping syndrome or stress is what’s keeping my BG very high because it’s not from diet.
I went to a “one meal a day” plan (search for panda liver study), All my calories come in between 3 and 9 PM I’m trying to tighten that up a little by just going to bed earlier but It seems to be working I’m consuming close to 2k cal a day and not gaining weight.
Over the next couple months I’m going to replace a couple of meals a week with 700-1000 calorie dishes in the hopes that I’ll start shedding. I did one last week and it wasn’t too bad but I did cheat with 2 eggs the next morning but still kept the day under 2k. I also started tracking everything again and that is such a PITA, extra pat of butter but I only ate half it’s like the cosine of theta over 2 right?, I think weight management sucks because of all the math.
I spent all of today breaking down all the protein for the rest of the week, spicy wings tomorrow, ribs on Tuesday, chicken snack on Wednesday and Thursday and Friday is all snacks (baked cheese, snausages, egg bites, bacon&cheese balls and maybe a bacon cheese burger if I feel like hitting the grill )
Mix grated cheddar & cream cheese, 50/50 mix, roll in crispy bacon bits, refrigerate until time to eat.
I make a fried one with peppers but it has eggs flour and panko, super simple though if you don’t mind frying. Could probably be made keto pretty easily. I like the fried ones better but the cold ones are easier to make and just less fuss.
Brett Trigg it was found in a few comments on a keto article I was reading and the article I was searching for was not at all related to your question and now I can’t find it
Bobbi Jo Woods Smoke it, yes. Then it goes into the sauce — the recipe I use for chili, without the meat, actually turns out to be quite close to the recipe I use for barbecue sauce — to finish. Shred and add onions and peppers.
I’ve already added a couple of onions… or at least, most of a couple of onions, the outside layers were a bit charred.
Thew Raslletem Sorry, nope. If you read the recipe linked in the post you know I used to love always making it with beans but I am keto for medical reasons. Beans are not included in that. But I don’t miss them.
The smoked paprika that I have is quite hot. Bought at a Piggly Wiggly in Alabama a while back (a store east of Mobile Bay, one of the nicest Piggly Wigglys I’ve ever been in).
I’ve discovered over the years that i’m not a huge fan of Swiss cheeses. I’m not sure what it is … Maybe it’s that subtle bitterness. I dunno. These days I find myself using copious amounts if Asiago, though.
I dunno why I’m telling you this, lol. Probably ‘cuz your quiche is making me hungry for cheesy goodness.
I have a weird secret. If I use a combination of feta and another cheese, so it’s less strong and sort of a mix…like I’ll use mozzarella, Gouda, cheddar, or Swiss with it, and the two even each other out.
Kelleigh E. it gets that way around the edges because I beat the shit out of the eggs until they’re completely foamy and when I pour them into the pie dish, it’s been greased with bacon fat, so it sizzles and crisps up a bit. I just throw leftover chopped bacon, chopped shallots, and sometimes mushrooms into the pie dish and microwave it while I’m beating the eggs with the heavy cream. Including the chopping and mixing and grating the cheese, the whole thing takes 15 minutes to get into the oven.
My wife and I go on little cheese adventures from time to time, and have discovered we both love Fruilano cheese. It’s Canadian if I remember right, shares some similarities with Havarti, but less of that hidden, underlying sharp edge.
Farmer cheese I find to be a bit odd … Almost maybe too mild? Like squeezed lumps of cottage cheese. Probably would work great used in Poutine. LOL!
As to the quiche tho, that sounds like a trick (the sneaky blend trick) I could sink my teeth into.
The kind I had is really mild, comes in brick/block form, and isn’t too far off from Muenster. I know there is another kind of dry cottage cheese that comes in curds that’s also called farmer cheese. I have not had that kind.
yeah….been on that same wave! just thinking so far, but I’ve got sweet and sour cabbage with short rib and mashed potato chowder coming up soon….both tried and true.
C. Ryan I have seen it online, but no, I haven’t made it.
I don’t know if it’s a regional thing but here, most people like to mix cream cheese with liverwurst or Braunschweiger and form into a ball and roll it in chives/parsley for crackers/veggies.
Daniella this was my first try just throwing together what I had on hand for the spinach dip. Leeks were all that I was missing, they are almost always in the store brand dips here. I’m not sure why they include dill, might be a Minnesota thing. But until I put in a pinch of it, it seemed missing something. Then it tasted exactly like the deli stuff, except…better. Like, maybe theirs had sugar in it or something.
Without the pine nuts, that’s the exact recipe I use, Daniella. Tahini and chickpeas, garlic, a little lemon + olive oil. Then I also add roasted red peppers, a little cayenne, a tiny bit of paprika and plenty of salt.
Chickpeas are the same thing as garbanzos. We call them the latter in the north/midwest, and I think everywhere else + the south called them chickpeas (at least growing up, that’s what I learned)
OH! That’s interesting. There may be a slight variance, but I wouldn’t really notice much difference. But now that I think about it, one variety seems to yield a softer, more buttery bean once cooked, and the other is a bit drier and grittier, just a smidge.
My original comment re: hating hummus made with beans has been edited to clarify bc I meant I’ve seen hummus made with white beans, black beans, etc. which I don’t consider to be hummus.
I do a variety of the dried beef/ cream cheese dip. It has some random herbs and spices, chives, and it is rolled into a ball over walnuts or whatever nut you’d like
Olive oil mayo tasted horrible to me. Too strong. It’s better to use a neutral flavored oil – if you were halfway OK with olive, try not using extra-virgin, but the ultra light (almost clear) variety, or use avocado oil or liquid coconut oil (refined, unflavored–I just melt some for mine, but there is liquid coconut oil available, it’s different than MCT oil).
Old school cooks recommend canola or regular vegetable oil, but I won’t because they are toxic and inflammatory. The three I mentioned above are my best recommendations. Avocado oil is becoming cheaper these days.
Heh. I didn’t make anything that was even close to mayo and I didn’t taste it. I think my timing was off. I saw some relatively inexpensive avocado oil somewhere…I think it was Aldi. If I see it again I’ll pick it up. I like trying different oils for marinades and salad dressings and such.
I just don’t want to call it “8 eggs and heavy cream and salt and pepper and baking powder and herbs in a pan with cheese and ham and I put it in the oven”
Several people chime in with this argument every time I post a crustless quiche, which I always bake in a glass pie pan
I don’t ever use a crust because I’m low carb.
I was told a frittata was fried and then baked (in a skillet).
what brand is the pan? i’ve ditched all my stovetop non-stick stuff, and i’m pretty handy with the cast iron, but i’ve been thinking about ceramic for eggs, cheese, and other things that can go horribly wrong.
sweet, thanks! so many different names have popped up in a few years, and i’m not sure which are worth it. the WS store brand probably has its shit together, though.
I’ve only had this pan since…August? But I have used it almost every day, even banged a couple metal utensils on it (I won’t do it again though). My mom has had those seen on TV ones for years and they’re still slick AF, I think she got them at Walmart. So you may have luck with that kind, for less.
I make homemade ketchup…I should post the recipe to my site.
I’ve only made meatloaf on keto once. It wasn’t great without bread crumbs. I like my homemade ketchup with eggs and on bunless burgers with mayo and mustard.
Bethany Montgomery Van Doren-Smythe III if you don’t have any cloves, you could probably get away with it, but I found it’s a very small but important addition that makes Heinz flavor stand out from many others, and is missing from other homemade ketchup recipes that I could find. My recipe also uses a bit more onion powder.
I have little frame of reference for that kind of dressing, aside from maybe one ladies’ luncheon at a hotel banquet hall. Isn’t it like a house dressing but with poppy seeds?
The ebook has green goddess, a ranch-style buttermilk herb dressing, Mango habanero yogurt dressing which is great on taco salad, creamy chipotle dip, Greek tzatziki style dressing, and a few others in it. I am going to also publish my honey mustard dressing/dip one soon. But first, the French toast recipe is coming to the site.
Poppyseed is a thin white sugary dressing. I think I made it from scratch once years ago but can’t remember the ingredients. Possibly vinegar and sour cream.
So I just looked it up and there are two camps on this. Every recipe I found either uses mayo as the base or buttermilk (subbing sour cream, since buttermilk is high in carbs). Which do you think you’d prefer? The rest of the recipe usually calls for white wine vinegar and sweetener of choice.
Looks like people use this for spinach salad or as a fruit dip. I guess I mixed this up with peppercorn dressing in my head.
Bethany Montgomery Van Doren-Smythe III OK so what I’d suggest is to take sour cream, mix it with a little lemon juice, and add your poppy seeds and some stevia or other sweetener, like Swerve, or whatever you usually use. Mix it up in a shaker jar or whisk with a stick blender and keep in the fridge for up to a week or so. I’ve never had this dressing, so I’d suggest you use measurements to your taste. Any spinach salad I’ve ever had either used balsamic vinaigrette or else hot bacon dressing.
Prior to keto I never really liked French toast, but I made some with an almond loaf I baked and it was incredibly good. I like to add a little peanut butter on mine, but I’m a PB fanatic.
Interesting. I never thought of that, but I don’t miss actual bread. I think the reason I was attracted to this was because while it’s still mostly eggs, it’s different than the savory eggs I eat every day. Plus, I like that no flours are required. I’m trying to eat more animal products/protein, and less carb-y stuff.
I hope you like it. I was skeptical but I was also setting my expectations very low. I’ve had a lot of “bread” or other replacement recipes basically just turn out awful. You try a recipe where the author is like, “OMG GUYS IT’S AN ENGLISH MUFFIN,” and I’m like, “OMG NO, IT’S JUST EGGS IN THE SHAPE OF AN ENGLISH MUFFIN.”
Sure, I remember having some reasonably convenient options, but still nothing that was as straightforward as spreading some peanut butter on a piece of bread and going, or putting meat and cheese in a bun.
The other day, I had leftover roast beef slices, and I spread garlic & herb cream cheese and Dijon mustard on them and rolled them up, that was my lunch.
Chicken broth/bullion cubes, now that it’s winter, is a nice way to get a hot and fast cup of something if I’m not hungry but need to warm up and also get some essential sodium. I add a dash of hot sauce or some parsley.
Oooh that’s smart with the bullion cubes. I was thinking of making a batch of bone broth with the latest rotisserie chicken we got but that’s a great idea for once that’s gone.
Shar Banning I make bone broth all the time…still have 3 ziploc bags full of turkey bones here, even a handful is enough for me to make 6 quarts of broth (at least, the ones I have, the bird we had at Thanksgiving was 14 lbs).
Bobbi Jo Woods first pulled pork, then pork scrambled eggs, then pork and stir fry vegetables, then pork with a vinegrette dressing on lettuce, and this mornin i had pork with mashed avocado on corn tortillas. Ive got about a small bowl left im going to feed my critters.
I usually freeze pulled pork in its juices whenever I make a roast in the crock pot, because it makes so much. Then I have a bit on hand to thaw for bbq pork or carnitas in the skillet 🙂
I got a 20 lb full pork loin, (full pork loin, tenderloin, ribs, chops, random bits, and a bunch of bones) for .88/lb over New Years. Brined it all, and am cooking as wanted/needed. Big pot of pork stock made and cooked the tenderloin off. Will be porked out by the end of Feb.
This looks good. Unfortunately the leftovers that extended way past the holidays as a kid completely ruined turkey for me. I cannot eat leftover turkey anymore. So I let everyone else have it.
Kelleigh E. I think so. I just started making turkey gravy with meat in it and it didn’t thicken as much as I wanted. So I chopped and sauteed some onion, celery and threw those in, with some herbs and stuff (parsley, sage) and a little garlic powder and ground poultry seasonings. Then I added the cream at the end. Then it finally thickened lol. A typical cream soup recipe would use a flour roux or cornstarch slurry, but the Glucomannan powder that I used finally worked with the cream to thicken it into a nice creamy soup (glucomannan is ground up dry konjac root which is what’s used to make those low carb miracle noodles. it’s also a great substitute for corn starch & similar to xanthan gum. It has no flavor at all.
Bethany Montgomery Thomas you sound like me. Variety is imporant to us to keep from being bored. I used to think that way about turkey until I was poor and needed to eat the meat, so I made it work. I’m sure I’ll get sick of it again soon, and just swap it for some other stuff. I always have something in the freezer because I stock up when meat goes on sale.
I have added the info from MyFitnessPal to the post. Thanks!
Tina |
Hi, how much would you said would be 1 serving…1 cup, 1/2 cup? How much? Trying to figure that out to be able to keep track of my net carbs when having this with a meal so I know how much to have.
Thanks!
P.S. – The Cole slaw is amazing!! Love this recipe for it!!
Thanks for asking. The bagged shredded cabbage/coleslaw mixes are usually between 12 and 16 ounces, and one small head of cabbage makes 8-10 cups of shreds. Since 1 cup of shredded is 70 grams by weight, you could use that when measuring in the dry cabbage if you want to make 8 servings and use 8 cups of shreds. Whether or not you want to make 1 cup or 1/2 cup servings, it still is about 2.5 to 3 net carbs per serving.
Hope that helps.
Allie O’Connor |
Any tips on how to keep this, and how long it lasts? 🙂
You can keep this in container with a lid in the fridge, like a jar, tub, or glass dish. I just pour mine into a recycled ketchup squirt bottle, once cool. I can’t say when it will spoil, but I have had some in my fridge for over 2 months. The vinegar keeps it pretty preserved.
Thanks for the compliment, Kevin. Not sure if I made it clear enough, but all the ingredients in the recipe that aren’t animal-based would be optional for anyone who wanted this to be truly “carnivore-friendly.”
Sorry I missed your comment until now. When I put this into MyFitnessPal ages ago I got 1 g net carb per serving, but it’s going to vary based on your ingredients and how much you use per serving. I don’t usually give this information out on recipes for those reasons. I don’t know why other people offer this info so commonly on recipes since it’s never a real guarantee.
Sorry I am just now seeing this comment, Jessica. I hope you guys like them! -BJW
Erica Gardner |
this is delicious jerky and super easy to make. My 12 yr old even loves it! I omitted the molasses since i didn’t have any and it was just as fantastic (i have actually had the original recipe made by BJ herself). My oven only goes as low as 170, and it took about 2 hrs for 3 rack’s with (i doubled the recipe). Bonus tip: i used my tortilla press to get these to a consistent thickness in case others have one to use.
Thanks for checking it out. I did try this for chicken – see the recipe notes, I have updated since I posted.
As for your question, I already noted I don’t think it would be good for the air fryer but I don’t own one, so you may have to be the one to try it and let me know. Thanks
Jami Sorrento |
Great ketchup recipe – super easy- tastes great and I add Frank’s hot sauce to give it a bit of a kick.
Hi Ellen. Thanks for pointing that out. I fixed it.
You shouldn’t need more than 1 tablespoon of the coconut oil. I did not use more than a teaspoon, but I was also using a very slick pan and trying to keep the fat low for a PSMF version.
Hope you like the recipe!
Teresa GERLACH |
You could try beating a pinch of cream of tartar into the egg whites. I know it helps hold whipped cream.
Thanks. I hope you like them, but I need to say these are just egg white wraps. I think the Aldi ones are made with whole eggs, so they are not going to be the same.
Anne Dalin |
Aldi sells the Egglife egg white wraps. I’m hoping this recipe is close, so I can prepare them at home. We eat them a few times a week, sometimes 2x a day!!
This recipe was designed to not be close. They resemble almost exactly the product. I can barely tell the difference, and yes, I used Egglife wraps for awhile before making these on my own. If you read through my notes I even say this. I would not call something a copycat and have it be different. Good luck.
Jacky |
Hi , where I live in France so I cant get egg white powder or understand how egg white powder would be important . What do you suggest as an alternative .
As far as I know, you should be able to find something called “meringue powder” or similar—and as long as the ingredient is basically nothing but 100% dried or powdered egg white, and no sugar, it should work fine.
Good luck!
Morgan Barrow |
What egg white powder do you use? I can only find egg white protein powder
Hi Morgan
Some of the egg white powder/dried egg white products do use the name “egg white protein” in the labeling. As long as the ingredients are nothing but egg whites, you should be fine.
Thanks! I hope you like the copycat egg life wraps!
I have found a number of ways to use glucomannan, and I like it a lot. I use it as a substitute / swap in place of cornstarch, as well as instead of flour for sauces, soups, and gravies.
The ratio I keep is 1/4 teaspoon to every 1 teaspoon of cornstarch called for in recipes.
I never use glucomannan as a slurry, it will only gel up rapidly otherwise (this is fine for a pudding or something you’re going to whisk, though…some people have even made rice or noodles this way by pressing the semi-solid gel mixture through garlic press or pasta extruder tools, into simmering hot water—I have not tried this but there are several YouTube videos on making glucomannan noodles/rice this way).
For thickening sauces, stews, gravies, or soups, I add it after the cooking is complete, turn off th heat, and finish by dusting it very finely over the surface (I sometimes use a small wire mesh strainer), then let the dish sit for a few moments, then whisk. I always start with 1/4 to 1/2 tsp and whisk. You run the risk of making it too thick otherwise.
I have also added glucomannan to canned coconut milk + water + cocoa powder + dash of salt and vanilla, for egg-free chocolate pudding: Heat the milk 30 secs in a mason jar or 2-cup glass measuring cup, add rest of the ingredients, plus your sweetener and any other flavorings, then whisk or stick-blend, and chill until thick.
When making stir-fry or other non-soup/stew dishes, just sprinkle the glucomannan over the sauteed ingredients in the pan before de-glazing, or before adding your sauce ingredients (broth, garlic, spices, vinegar, sweetener, etc.), then whisk thoroughly, cooking until heated through, then remove from heat and it will thicken even more before serving.
It’s sort of the same application as with xanthan gum, but I find xanthan gum works best as an emulsifier for condiments and refrigerated things like my sugar-free “maple syrup” (Keto Sugar-Free Maple Syrup), Allulose simple syrup, homemade salad dressings, and sugar-free ketchup.
I have now added a section at the bottom of the recipe posts, that says “Print – PDF – Email” (with printer icon, pdf icon, and envelope icon next to each option) so you can choose to print, download as PDF to save to your computer, or email a recipe to yourself or someone else. Hope that helps!
Let me know how it goes with your egg wraps! Thanks
-B.J.W.
Judy |
I just subscribed!
I have IBS-D, and can’t use Allulose or Erythritol.
I wonder if you have tried the Allulose -stevia blend from Trader Joe’s. I’m just starting to get into PSMF breads, and am using the blend. The bread does brown some.
I have not used any blends. I will tell you that no matter what brand of Allulose you buy as of right now, the ingredient is still made by the same company (Tate & Lyle) so the only ones I suppose would be a problem in the bathroom would be blends OR you are perhaps consuming too much.
I did notice a laxative effect when I started out using Allulose, it does not happen to me anymore unless I consume more than 3 TB in a day, so I don’t do that anymore. I add 2 tsp to my 16 oz tumbler of coffee with one drop of liquid sucralose or liquid stevia, and that is sweeter than 2 packets of Sweet-n-Low in one 8-oz diner cup of coffee, but then, our tastes do change after awhile)!
I personally am probably going to stop using sucralose as well as stevia. I still have insulin resistance even though my BG is very well managed.
JULIE |
Why is the egg white powder and the gum ingredient important to get a successful wrap?
Because without these two ingredients, it’s not going to work to create the copycat Egglife wrap.
I tried it with just egg whites. Basically, the egg white powder helps fluff it up the mixture and sort of add dryness (like flour does) or else you wind up with a flat, wet egg white omelet. The xanthan gum helps to gel the mixture up a bit and emulsify it all together.
No, cream of tartar is used to help stiffen liquid egg whites in my other egg white bread recipe.
You’re going to have to use egg white powder for this recipe to work. I listed all of the brands I’ve used, in the Notes section of my egg white bread/rolls recipe here: https://ketolish.us/recipes/psmf-bread-rolls/
Hope that helps.
Darla |
I haven’t tried the Egglife wraps ~ not available in my town.
I am wanting to try the cinnamon wraps. Do you have a recipe for these?
Thank you!
Can you please help me?
I seem to overtake all my PSMF breads. With this, the seeds were burned and the rolls still looked white. So I baked it a bit longer. Then the rolls got too brown quickly! I left them in the oven with the door open. They flattened while cooling.
It was such a disappointment, after all that work separating eggs.
What am I doing wrong???
Sorry to hear that. I would recommend only baking up to 4-5 minutes longer but once they turn golden, that’s it. If you’re not using Allulose, they will not brown that much, if at all and will still be done.
I also recommend scooping the rolls and mounding them up as high as you possibly can, and then smooth them out without pushing down too much. OR using a silicone bun tray—the ones in the photos at the bottom of this recipe are “muffin top” style, Walfos brand on Amazon. They make a sort of thin hambuger bun style roll that you can slice fairly easily.
If you turn your heat down to low/medium and wait a while the egg mixture should lift itself away from the pan, to my understanding. If you’re having to “unstick” it that side may not yet be done.
bobbi jo woods |
Hi Natalie,
That’s exactly what I did too. These are not very quick to make. Slow and easy does it.
Pamela |
I first made these from Maria Emmerich’s recipe which called for 2T of gelatin. They were great but didn’t turn out too well. So I subbed the gelatin instead of xanthum gum just to see if it would work. And it did. I especially liked getting 7 wraps from your recipe and cooking them in the skillet worked way better than in the oven where some of the batter ran off and made them asymmetrical. Thanks so much.
We make noodles out of these all the time! Cut them into strips and boil for a couple of minutes and bam! You have noodles! Best substitute I have ever had!
Sandy Knapp |
Can I use Bob’s Red Mill Egg Replacer or is that something different?
I’ve never heard of that product and it sounds more like flax egg, or vegan egg (both not appropriate for this, if I’m correct, and will not work). I only use eggs or dried powdered 100% egg whites.
As long as the ingredients are nothing but egg whites, you should be fine.
Benita |
Does your Flaky Pie Crust contain coconut flour? it is not listed in the ingredients, but there was a question about it, whether ok to substitute almond flour for it or not. Please clarify, Thanks.
Hi Paul, you’d have to try it yourself. That just sounds like an omelet to me. Not something I care to do.
bobbi jo woods |
You’re going to basically wind up with an omelet. I wouldn’t recommend that if you’re looking to copy Egglife wraps, but you can certainly try it out. It’s not for me.
Kim |
Thank you for this recipe, it is my go to for wraps, so easy! I love adding cinnamon and a sweetener and spreading peanut butter on them and rolling them up.
Absolutely can! I prefer to warm them up a bit, but to each their own! Note the section where you can keep them in the freezer, too. Just take them out and let them thaw on the counter for a bit before using.
Chelsea |
Can you use whole powder egg instead of egg white powder?
Thank you
Chelsea
Whole egg powder would just make an omelet. It’s the egg white powder that is required to make the Egglife Copycat Egg White Wraps.
Bobbi |
I was very surprised at how good this turned out. It gets even better after sitting a couple days. I put my ground pork rinds with the liquids in my food processor with the serrated metal blade which helped to grind down the pork rinds even finer. I made a half batch since I was afraid I would not like them, but I do like them very much! I even made a vanilla batch, which turned out quite well. However I did use a butter vanilla cake and cookie flavoring as I could smell the pork rinds and didn’t want pork rind flavor to come through. Again, they were even better the next day. Thanks for figuring this recipe out! I’m going to experiment with more flavors. I’m transitioning to fully carnivore right now, so it’s slim pickings flavor wise.
I’m glad you liked it! Sounds like vanilla butter was not ideal, I think I would not try that, the pork rinds seem to do better when using a stronger flavor profile, hence the cinnamon. I think maybe chocolate or caramel might be good? Or chocolate mint! Cool that you’re experimenting. Let me know what others you try and how they come out.
The calcium water is created by combining water with the included packet of monocalcium phosphate powder and is required to activate Pomona’s Universal Pectin. I assume it helps to firm up/gel the final resulting jam/jelly. I am not the maker of the product, so you can find out more from Pomona’s Pectin site here.
Betsy Barnum |
Hi BJ–Came to your page via link in Telegram. I’m very interested in your meals! Thanks for sharing what you eat and the ingredients. I especially like the chicken fajitas idea, since I have a lot of wonderful bell peppers from my CSA and need a way to make sure they get eaten! Thanks!
Hi Betsy! Thanks for stopping by. The chicken fajitas were a staple for me when chicken was cheap and peppers were aplenty. Happy to show you around. If you have trouble finding anything, there’s also a sitemap here with a full index of recipes and articles: https://ketolish.us/keto-diet-tips-tricks-recipes-articles/
Hi Paul, sorry to just now get back to you on this. I have no order for your name or email. Did you order this for another person/under their name? Please email me at bjw@ketolish.us and let me know.
Fed Ex me some
looks yummy and healthy!
LOL Paul Hampton ok I will send you whatever’s left XD
Joseph Lee ooohhhh, it IS!
Send me some too!
Sounds like a lot of good flavors went in there 🙂
Yeah… truly, I was just using what I had on hand…which isn’t much, ’cause I need to go shopping. I loathe shopping for groceries. Make them fall from the sky, I say!
mmmmmmmm
Looks yummie 😎
nom nom
that looks very good 🙂
Tracie Smalls – This recipe made 48 truffles, so if you want to make more, just double up on the ingredients. My sister bought a huge 2 lb bag of crushed Oreos at a specialty store, but we still had to run them through the food processor.
Oh, NOW I realize where my sudden chocolate / chocolate cake craving came from… damn.
Sowwy, Lynette Young 🙁
You’re welcome, Charlene P!
mmmmm
NOM! How did I miss this????
WANT ME SOME OF this foodporn ….!!!
I win! HAHA!
Delicious.
It moved O_O
As if!
Jya!
I like it, you can made it better.
CAR!
If you build it they will come
LOL, Zachariah Adam I’m a chick… and yes I made that shiz… You Mad Bro?
haha ok
I’m a lil high on mozzarella… forgive me?
Roast chicken dinner with roast taters in the oven. I win. 😀
Shaaawwwing and Excuse me, I’d like to get by now …. That’s all
Ian Ian-Andrew You said: Im gluten sensitive – that looks awesome, though 1.5 years ago I would never have near it. Main thing w greenhouse global warming: the more vegetarian we are, the less we raise animals just to kill them after they’ve squabdeted ester and food and exited megatons if methane – which would be funny if it wasn’t recognized as a suicidal system of body sustenance.
…Really? NO WAI … oh and Cool Story, Bro!
i fucking love that movie
bas karo yar
Cold weather fare, would be perfect here this “summer!”
Yeah. I’m heating the oven to roast the sweet potato now (just one, but it’s a BIGGUN).
Robert J. Pearson Welp. Yeah, the homeowner’s got the central a/c pumped up, so it’s like 65 in here anyway 😛
And these ingredients are pretty much all I have around (besides rock-hard frozen chicken thighs in the freezer), til I go shopping tomorrow.
mmmm 🙂
And yeah, that’s my recipe on that site.
So you’re well-seasoned? 😀
Apparently so. That’s a user rating ;P
I swear we have the same exact bowl.
That’s a vintage Pyrex, MK Genest
Daniella Ayala yeah, I had carrots and red pepper slices with it, too…but they’re not in the pic.
I am serious. And Don’t call me Shirley
Using hummus as a dip with cauliflower is also very good, or flavoring it with a little pesto stirred in also. I can eat hummus with anything. Fresh spinach and rucola with a little bit of chicken leftovers and hummus can even be a small meal for me, but that’s possibly not for everybody since chicken and hummus together can be a bit well too much.
Agreed. just note, though…this is white bean hummus, not the traditional chickpea variety. Check the link above for the recipe if interested.
Ahh ok, thats cool, yeah I opened it already but hadn’t read it yet. I will most likely bookmark it and try the recipe. Might be a fun change.
thanks for the recipe!
yw 😉
somar k
somar k <3
dat hummus mmmmmm
Tastes mo betta the next day, since the flavors had time to blend more. It’s not in the recipe, but I added some lemon pepper (just a little bit!) to it, since the kind of hummus I love most has a bit of lemon juice in it.
Excellent
Does it have sriracha in it?
Oh, yeah! I forgot to mention that I did put a squirt or two in 😉
This is just about 2 cups, so that’s plenty.
Blah blah blah
It’s got lemon on it…albeit it’s dehydrated, it’s still fucking lemon 😉
Chickpeas, garlic, lemon juice, Tahini and EVOO? Yum! Where is the toasted pita slices?
I made it with: white beans, olive oil (no Tahini), lemon, garlic and pepper. I didn’t have any pita. This is sliced French baguette. I also have some nice rosemary olive oil bread.
Oh, I love rosemary olive oil……sounds delicious.
Warren Foley
Oh come on. I’m in between grocery days.
That much yogurt is under 100 calories? Really? I may need to rethink yogurt. Oh… nm. Carbs. Greek’s probably full of the damned things.
ARGH!
Greek yogurt and it’s only 1/3 cup. It has more protein than traditional American yogurt.
i have been all over this southwest flavor greek yogurt dip lately, it’s frikkin awesome! dip all the things!
Sounds good
Southwest flavor?
Yes, sweety.
Oh, wait…you’re talking about the food
Oh. The plain greek yogurt’s not too bad! I may get some.
Calories 80
Total Carbs 6 g
Sugars 6 g
Protein 15 g
its kind of a chipotle flavor.
Ah
its called ‘southwest’ on the tub, though 😉
Onion rings nom, nom, nom. So delish!! 😀
I’m so envious!
I always mess them up, can you share your recipe?
Zander Douevnläft
I’ll be in my bunk … well no I won’t but damn that looks good!!
The onions are practically gone. Think they cooked down way too much. I wonder if maybe an hour or two less cooking time would have made a difference?
In my experience 10 hours would still have eviscerated the onions hehe
Probably not, you can always roast onions and add, they do help with the thickness of the sauce quite a bit.
Girl….you be cookin’.
Robert Partridge I learned the hard way that this crock pot is VERY hot and fast.
LOL my mind went somewhere else with that comment Bobbi Jo Woods
Hahaha. Me too Robert Partridge
Dirty!
At times 😉
It was the best breakfast evar, Megan Eklund!
There’s plenty to share!
Nice.
Onions should be tasted and not seen anyway.
O.o
this looks very hardy… stuff to give you energy. good stuff!
Totally sticking to my ribs, after just one small bowl. I’m good for awhile!
I always have to add onions in later so they don’t dissolve. That would completely defeat the purpose of using a slow cooker.
I want a bowl (or 5) 🙁
There’s lots!
Can you mail some to me?
Dammit Google! When are you going to release Google transporter so I can get a bowl beamed to me?!
It would be expensive, but not impossible to do so. I would have to acquire some dry ice.
Valerie Gaul dinner tomorrow?
OH HOT DAYUM! Delish!
Yeah, turned out so awesome.
Sure, but I want a decent roast.
Valerie Gaul this was an almost $13 hunk of meat (2.25 lbs) at Super Target.
Ahhhhhhhh. My mouth waters. I bet a sourdough dinner rolls be excellent with that. Good Job. Bobbie Jo.
I think I love you
Ha ha! Everyone does. Get in line.
Yes. Yes, you are <3
Man, it sounds and looks good! Pour some in a bread bowl and the world will be a better place.
Maybe a garlic bread bowl? Hmmm..
OMG a garlic bread bowl? Whoever makes such a thing would be rich.
It just popped in my head, I swear! I’m going to the kitchen now!
Garlic Bread Bowl™
Shh! Don’t go publishing the recipe on your blog. Let’s start a business making these
Hahaha
mfw you think I’m keeding
Well it looks like it turned out pretty well. And fit for a batallion of hungry peeps! 🙂
They look really good! Recipe sounds nice and easy too. I just may have to try these out. I wonder how long they’ll keep though.
When I finish a jar of pickles I cut up some cucumbers and throw them in the juice. Delicious pickles with near-zero work in a few weeks.
They’ll keep for a few days to a week at BEST. At worst, a month. Quote from the link above says refrigerated dills are typically cucumbers soaked for 1 week in a salt brine and then stored in the refrigerator for up to 2 months.
Jeff Golenia I’ve often though to do that, but heck, I love pickle juice, so there’s rarely any left (I add it to bloody Marys!).
For some reason I read that as fudge pickles and I thought, “Ew! Why?”
Cause I’m preggers?
loljk
Terry McNeil I made pickles today, too!
Sweet!!! looks delicious. You can take recipes you like and just divide them down to suit your needs. 🙂
LoL I am with larva and my first thought was still, yuck.
With larva? Pretty sure that’s the FIRST time I’ve heard that be a euphemism for pregnant, LOL
Nice blues. “Pickles” made me expect green.
My camera admittedly does a bad job of using the natural sunlight of my kitchen.
I’m not a photog.
I use it all the time! ^_^
I get some interesting looks about it.
DROOL!
My place smelled like a fast food restaurant for days, mike h
Would probably not deep fry in here again.
Yup…the recipe is in the post you just commented on
“Cooking with Vibrators on the NEXT Bobbi Jo’s Kitchen Adventures!”
#foodnetwork
Food Network
Oh, thanks for reminding me, I need to wash it off and return it to you. Thanks so much for letting me use it, Grimson Grey!
What spices did you throw in there?
This time I used only salt & pepper, a dash of Old Bay and the tiniest hint of nutmeg (which I usually like to put in any creamy soup)…but I have experimented with curry powder and allspice. I didn’t want to go too fancy with the spice this time, because of the pumpkin used in the soup.
Old bay is a killer go to secret ingredient
The smallest dash of it…
Yum! Looks great
It was! I had 1 big mugful and will let the rest marry in the fridge. I plan to take some to Mom’s too.
this would be good for my ulcer right now. I can’t eat solid food 🙁
Oh noes!
Omg yumm! I need dis
Wantz
Guys, it was soooo good. I still have about a quart left over.
That looks amazing
Nom-tastic. I’d make you all a bowl, if I could.
Hi firiad haw are you
Damn girl that look’s good!
I think they’re sort of the same, Petter Hebæk. I don’t really know, someone else might?
Ooohh you’re lucky
I live in the city. Gonna have to see if anyone at the farmer’s market has any
Nicely done.
Thank you!
bby so gud
Oh, and here’s the link to the last recipe in that slideshow (Andrew Zimmern’s Boiled Chinese Dumplings), for some reason, Food & Wine left it out: http://www.foodandwine.com/recipes/boiled-chinese-dumplings
I LOVE dumplings but THESE had no meat in them and instead were weird and disgusting 🙁
Ah-ha! MSG is the QUEEN of umami and look what is in it: extracted seaweed that is fermented from molasses and sugar beets! http://www.thekitchn.com/whats-the-deal-with-msg-90740
OHAI
My mother gave me her pressure cooker because it’s a pressure cooker and people don’t understand how easy and great they are up cook with. I’ve used them in the past quite a bit in kitchens I was running so I guess it’s time to make some chicken chilie verde….:-)
It’s a plan. I got one for my birthday.
Silvers (coho) are pretty plentiful, but kings are not doing that well, so if you see those for sale and care about sustainability… I would avoid kings.
I got these on sale $6.99/lb because they said wild caught. I haven’t seen any type other than this available through my online grocer
Lol!
Extra points for responsibly sourced!
\o/
BJs
foodpornLol
Eat it raw. I mean, to be culinary correct, sashimi it.
Nah, I don’t wanna waste it on my lack of sushi preparing skills. And I can’t afford to buy up a bunch of stuff to go with it (I don’t eat sashimi unless it’s in a roll).
Yeah, I’m not keen on making sushi at home and don’t really trust the grocers’ fish for straight raw. Although, I do like to sear the outside leaving the rest warm. Will you be eating the skin, too?
Plus this is previously frozen. I’m sure the texture will be eww for sushi.
No, I don’t eat the skin. Hell, I’ve taken THIS long to get the courage to buy it because I get the willies I get from fish skin, but since it seems I’m unable to find ANY salmon fillets that are skinless, I finally said fuck it. Yes, I realize they cook better with it on, but I really wish I could do without.
It’s obviously a boy! Congratulations!
Yes, because it’s got a knob 🙂
Shi-ney!
want
What would you guys make in it? I’m thinking chili, country style smoked ribs, all kinds of low and slow-cookin’ stuffs.
Perfect for both gumbo and red beans and rice!
Ooooh
Tell me more
Chicken and dumplings? A big mess of applesauce?
Yes to the first, IDK about the second. I also have a crock pot and pressure cooker that I could probably do the applesauce in
Sounds delicious!
Oh, it will be 🙂
Note to self…if ever in Minn., stop by Bobbi Jo’s for nomnom.
Oh.
IDK yet. I’m not making it today. Definitely not rice, since I don’t have any. Probably broccoli.
I yam what I yam!
Lol
That’s the best part! I didn’t splurge. This stuff was $6.99/lb on sale thru my online grocery delivery two weeks ago so I got two small trays and threw them right into the freezer til I was ready to do something with ’em. I also don’t have a grill, so yeah…
This fished looked really good, had very little “fishy” odor, and is wild caught Alaskan coho.
YOU CAN’T BE HAPPY WITH FILETS LIKE EVERYBODY ELSE?…….OR ARE GOING TO CUT SMALLER, CHOP & MIX WIYH MAYO’ OR VINEGAR & OIL TO MAKE SALMON SALAD (ADD A DASH OF LEMON JUICE & SMALL (TINY) PIECES OF APPLE TOO IF YOU LIKE).
MAY NOT HAVE BEEN FRESH WHEN YOU BOUGHT IT. “IF YOUR SALMON AIN’T PINK, IT WILL PROBABLY STINK.”
Advantage, ceramic knives. Like buttaahh..
Oh yeah?
Stop with the all-caps and yes, it was not fresh. It was previously frozen. As I stated in another post
No comparison.
Hmm
Haha “fishy tasting fish”
Nice job:)
Thanks!
Yes, we’re weird – We don’t like our fish to be fishy
This looks awesome! I love salmon….but, not so keen on that chili sauce, any suggestions for a substitute?
I don’t know what I could recommend for a substitute, sorry. I guess you could leave it out and just use a tiny bit of crushed red pepper for a bit of heat and tang? I centered the dish around the sauce, so I don’t know what to tel ya, Belle Femme
That sauce is just plain too hot for me…lol….but its an awesome recipe Bobbi Jo Woods
Sorry! I’d just leave it out and maybe add some minced garlic and grated ginger to the honey/soy mixture, at least that way you get some zip without heat.
I can try that…lol…
You can substitute any “glaze” you like… Teriyaki, brown sugar and soy, balsamic and miso… Lots of combinations. Really you are looking for some sugars to caramelize with the fish and give it a nutty, sweet BBQ like flavor profile at the top note…
I wasn’t going to go that far, but OK
Of course it’s ok… I know what I’m doing. 🙂
I actually didn’t say it was OK
I should edit the recipe to say – If you don’t like the hot stuff, you’re on your own – I’d rather not tell people what to put on their fish, ’cause I don’t know your tastes – or you can go circle Billy and follow his cookin’ page.
I didn’t ask.
Just a a helpful fish hint…haha
Look good and fresh 🙂
‘Twas tasty
Mmmm….never did a broccoli slaw. Have to give it a shot.
So yummy!
Delicious. This would make me very happy.
Was really good. Probably won’t do the sausages again. They were too salty and not really great.
Bobbi Jo Woods do you just grate the stems?
Yep
Or you can use a veggie spiraler
Just confirming stems. I try to slice them into medallions and roast, but this looks like a really good way to use them also. Do you peel them?
In this case, yes.
You can also buy it in the produce section pre-shredded, sometimes. Mann’s is the brand, here.
Results
https://plus.google.com/u/0/+BobbiJoWoods/posts/Ebji61yS1VP
PS – this was not ‘hot’ to me at all. But I was making it for more people than myself, so I had that to consider. If I made it again for just me, I’d include 2 or more Serrano peppers.
Nice
Yea! I just saw that and it looks like a success!! P.S. Fish sauce is a killer go to secret ingredient for many chefs… 😉 I’m gonna make your recipe next weekend! 🙂
Thanks, I thought it turned out great, considering it was my first try making this dish…and my first time using this pressure cooker.
I know re: Fish sauce but ehh no thanks
Good luck and let me know how that turns out, though
William Walker I think Bobbi Jo Woods knows how to make some legit tokkers now. Well done.
Thanks bby
I got lots leftover, c’mon get ’em, guys
thumbs up
nice shrooms
Thanks! They’re baby portabellas
nom
I do not believe in a single serving of bacon.
Me neither
I use a food scale and find that most bacon is about two slices per serving (IDK what brand of bacon you have though)
This was thick-cut. Package was 11 slices, about 1 oz per slice O:
Country omelettes are good. I like French omelettes better. Nice job
I don’t know the diff.
I make what I feel like putting in my mouf
And I know the outside looks overdone, but it was just well-browned, no crustiness at all. And the inside was perfectly fluffy and tasty
Yes, I know that already.
Thanks for your nonhelpful comment then
Your welcome. I’m always available to non help.
Some delicious donuts for charity would have been the perfect addition 😉 I never was able to get tickets to that 🙁
you’re*
Aaron Butcher meh I was in bed til 11
I got this weird mood and decided to stay up late last night, organizing things.
Send me some please.
Bobbi Jo Woods probably best I didn’t go anyway. At that point I had been up for 48 hours straight and needed some sleep before another long night at work :-\
WHY
Go to bed
My MIL never showed up to watch the kids so I could sleep between shifts so I was stuck. Wasn’t by choice that’s for sure.
Tried this for grilled pork chops today. Had with steamed rice and veggies. Delicious, would try again.
Mmmmmmmm!
I don’t have a grill but YES, that definitely came to mind
Gumbo sounds really good. Looks mighty tasty!
Gumbo sounds really good. Looks mighty tasty!
Does it have to have a name? Just some soup.
Does it have to have a name? Just some soup.
Well bologna has a first name ffs.
Well bologna has a first name ffs.
That’s how you know you did it rite 😉
What’s making it spicy?
Lots of cayenne!
But in a good way, right? Nom!
Of course, I made it!
Lol
Bologna has a last name it’s O S C A R.
Lol
of all alcohols, Vodka has the lowest glycemic index.
Good to know
helo.hw r u.baby
This looks delicious.
Thank you. It really was.
Jelly of your wok, too.
Nom! I did the same thing with the rice the first time I tried it.
That’s a Calphalon hard adonized steel pan with nonstick coating, but it’s shaped like a wok, Loc T. I use it for anything a frying pan calls for.
Looks like you got the right stove for it. Maybe our next place will have gas stove.
Gas is a deal-breaker for me. One of the few reasons I do not rent downtown. I think it’s like, city fire code, or something, for housing that’s bigger than a triplex to have only electric stoves.
Me too! If the place has electric burners, it’s a no.
My first apartment was electric and so was the 2nd to last…I managed, but I don’t prefer it.
I don’t like not being able to regulate. I have a gas stove and electric oven. I hate the oven. I will use my gas grill before the oven.
I’ve never been in a home with gas. And have cooked maybe once or twice on one. I can see how cooks prefer gas, though, with its flexibility and control.
Keep a mic by your pooper.
Oh, I’m not doing anything with them today. Go to bed, Petter Hebæk
These turned out fabulous. I just tried a couple slices with my lunch today and they’re great. I’ll do this again soon.
Oh…and broccoli! Only a few small florets left from the other night.
Mmmmm… Sausage.
No.
Yum
Very.
I love egg bake anything
I think you’d like it.
Hmmmmmmmm that sounds good
http://www.thekitchn.com/whats-the-difference-mediterra-93923
Ah. Well I never noticed much difference til a few years ago…but I also quit smoking again recently and that seems to help with tastes/smells.
PS – I prefer corn ones myself, but yes…homemade is better than the other kind.
Oh bet that would good with grilled corn instead of fresh/frozen.
I’m sure.
Purple… Never had those before!
They’re delicious.
I normally wake up wanting spaghetti and garlic toast or something. I really only want breakfasty food at night. Dat plum looks real good tho.
Cereal or bagel egg and cheese sandwich or banana smoothie
Love plums so much
Nom nom to leftovers like spaghetti for breakfast. I had chili on Sunday for breakfast
G Hartman whenever I have eggs and cheese on a bagel or muffin, I have to have a sausage patty. Gross, I know. Used to be something I ate all time. Not much anymore.
Greek yogurt and fruit (now it is peaches and blueberries) with a handful of homemade granola.
OR, Oatmeal with fruit.
On weekends all bets are off, and pancakes or eggs/bacon are typical fare.
I usually have a salad with two fried eggs on top.
Sometimes, I wish I liked fried eggs so I could say that, Allyson Whipple. Seems very healthy. I’ve always thought about it – at least, some sauteed garlicky greens and an egg on top.
I heart oatmeal, beer brewer
Sometimes I make a whole bunch of steel cut oats at a time and heat up a serving in the morning. Adding a tiny bit of cinnamon, molasses/honey and half of a chopped apple is my fave way.
Love cider vinegar
Good stuff.
Who cares what size they are, long as they are fresh. Yum!
You mentioned hollow. Sound like yours don’t have seeds? Makes sense. If we want seedless ones, we have to get them from the store …usually called “Hothouse” or “English seedless” cucumbers. Here, the ones we grow in the ground in the midwest of US have a very watery flesh inside, with lots of seeds. But they are edible and not too crazy.
Very tasty
Totally was.
Nothing fancy just good food. The true spirit of Epicurus.
Added wine to the ragu or the cook?
Erm…
both?
Approved 🙂
You’re doing it right.
Man, it’s good. Of course, you get HALF the sauce you started with, but it’s gonna make the BEST lasagna tomorrow.
French toast?
We seen some peach cobbler bread at the store yesterday, and I think it would make some awesome French toast. The pumpkin spiced bread sure did.
Yep, French toast. This is white chocolate apricot artisan bread from my local bakery, but it’s mighty hard. I am unsure if this will work.
hard bread makes the best French toast
This stuff seems about as penetrable as Grant’s tomb. I decided to stick it in the fridge and have avocado and turkey on toast. I’ll check on it tonight. Maybe have Brinner.
Yay! The custard soaked through the bread in time for a tasty lunch.
dat salad, bby
and that sammich is like a thin oreo. looks gud, bae
So good
I is so hungry too….
tummy growls
C’mon over there’s LOTS
If only….. I’d just love to go home at this point!!!
Looks amazing!!!
I don’t know what it is but I want some.
Daaaaaaaaaang.
Lasagna alla ragu bolognese
Yes please.
I’m loving your plums! We got yellow ones at the market this morning but haven’t had em yet. I shall keep you in mind when I have 1 tomorrow.
oooh yum
Oh, ya know…they had “white meat” plums and nectarines too, but they were all hard as rocks. I wanted to eat some fruit this week. Good thing I also got blueberries and strawberries
Bobbi Jo Woods next time they is hard as rocks,buy em anyway, just place them on your window sill for a couple of days til they get ripe ? patience is a virtue.
I hate bugs tho – don’t want to attract any
No excuse needed for eating hummus.
omg this was more than 2 TB though
Looks delicious :^)
Very.
Get in mah mouf!
Why you gotta make me drool so much?
I haz leftovers
I could pick my own if I had some growing near me 🙂
2-3 pints a week. More when the local ones come out (that is June here).
Well, I also have strawberries, nectarines, plums, etc. to eat!
We buy about 60 lbs per year from a grower in the Fraser Valley – that gets the two of us through. Organic, and some of the “bushes” are over 100 years old, and over 10 feet tall.
Wow
Love
Fanks. I’m being ambitious, though…I may actually cook up all this stuff and just freeze some for later vs eating it. But I like variety
As of right now, I’m baking cupcakes and about to decorate them.
24 are for an order and the rest I’m going to distribute to my new neighbors.
Glad you’re on a cooking frenzy. I dig a woman that can cook.
I realize there are a lot more than I thought.
Enjoy your food.
It’s not a frenzy, I just really don’t share my menu much. I plan meals weekly, shop online, get my order Monday or Tuesday, and do most of the prep and cooking on weekends
I’m not much of a baker. I didn’t know you were, William Meredith
All easy and good ideas for tahini
I’ve never cooked with it prior to making hummus from scratch last week.
Great on sandwiches. I sometimes mix with a little mayo and spread on sandwiches. I use for quick dressing for salads. evoo, apple cider vinegar, tahini, shallots S&P
Just treat it as a condiment and try mixing it with complementary ingredients
I think the link covered it for me, thanks.
Really? Ok I got it. Really.
u mad bro?
Of course not. It takes a lot to get me mad bro. Enjoy your tahini.
lmao
Oh stop.
Finally opened the last package of this today
Who gets sick of making hummus?
I can tell you I won’t get sick of eating it
Holy list almighty, I know where I’m gonna happen to be “in the neighborhood” during dinner this week. 😉
Omfg.
C’mon over I got lots more
Someday, sweets… someday. It’s a dream.
needs more peas and sour cream
Ha ha no peas!
That’s a professional looking picture.
Spinach with feta, dried cranberries, and walnuts.
Thanks! I think my salad felt a bit violated though.
Yessssssssss
Looks quite delicious. :^)
Thanks 🙂
I’m still full. That’s two cups of lettuce and a few veggies sprinkled on (I forgot to mention some onion), I also ate some chicken in half a pita pocket. So full.
I’m so basic. I eat romaine every single day and I like it.
I lurve me some romaine
But is that all you eat? A bowl of romaine? C’mon. At least sprinkle some kitty treetz
Well there are other vegetables and meat and cheese
Also, Ollie will beat me if i eat his treetz
Lol @ a cat beating you
namz namz namz
groce
Hmm
So much sugar, eww. It is small bottle, but I am gonna make it last.
I do not buy ketchup.
but I have done sriracha mayo and it’s yum
Nice!
Bobbi Jo Woods i really hate katchup
Me too. Unless you gotz tater tots or hash browns. I need ketchup on dem
Yasss
Here you go Tuula Pennanen … 🙂
Bobbi Jo Woods exactly
I lurv ketchup !!!!! :)))))))))
I know bby
Bobbi Jo Woods xo
These look good, do you deliver? It’s my day off and I am being lazy.
Comment for bookmark.
I did pop them in the freezer, Lisa Davenport
Forgot to mention the last photo was them all bagged up & ready to freeze. The one in foil, I’ll eat tomorrow.
yuuummm
So good
Oh wow looks.delish
I love doing these! I need to pick up some more broccoli and peppers.
My muffin tin officially hates me now – it won’t let go of the cooked-on egg after soaking overnight without a BIG fight. I might buy some silicone muffin cups or a whole pan
I have an airline pan that’s probably 50 years old (goodwill for a quarter!) that does them perfectly, but it’s very shiny. Then I have my new one that messes up cupcakes. IDK.
Hmm
Squashed Nut Butter
That looks so amazing. I need to go shopping for those ingredients!
ZOMG…85/15 I usually do 93/7 but would still happily eat dis.
93 is way too dry for this
s’why you add in some salsa or hot sauce into the GB before cooking I add Worcestershire sauce to it whenb I make burger patties.
I skipped the taco seasoning and used my own blend (not as salty and has no sugar, those packets are disgusting): a few shakes of low-sodium chili powder, some dried cumin, a little oregano, and garlic powder. Added the tomatoes and scallions because I wanted more flavor in the dip.
Anyway, it turned out tasty, but super-rich, which is good because then you can only eat so much. I recommend putting a spoonful on some chips laid out on a plate, to avoid overdoing it 😉
that spice blend sounds really good, a lot like what I concoct for chili
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=370985
I add ground cayenne to that for heat.
Still too much cheese for me, but I’m in total agreement that those taco seasoning packets are disgusting. I make my own multi purpose Taco/Enchilada/Burrito seasoning too.
I also make my own Lemon Pepper seasoning. Stuff is awesome! Grated lemon peel and pepper. No salt, no sugar, no artificial color.
sounds good fortunately for me I grow chilis and make a homegrown chili powder… #tastesgoodman
April, before I made the cheese sauce, the meat and veggies portion of the dish was very good and would have made great beef nachos.
I’ve cooked more complex and healthier things than this. I would make it again for a party or something, but not here at home for just me.
The ingredients I used in these were: For the egg mix: 6 eggs, chopped green onion, halved grape tomatoes, jalepenos diced fine, a little Parmesan cheese, some garlic powder. Then I used Jones Dairy Farm small sausage patties popped into the muffin tin before pouring the egg mix in. Topped half of them with some grated cheddar before baking, 350 for about 15 minutes. I did lightly grease the tin with some Crisco oil, but the egg still managed to stick a little. Mine may have been a bit undercooked, though, and I wonder if they would have released more easily if I’d have baked them longer. This was my first time making something like this. I’ll try again soon.
looks good
Thank you! It was pretty delish
Not vintage enough. It’s not encased in gelatin and I don’t see a dollop of mayonnaise
My fav lettuce hands down
Dammit!
Really?
Hands down. Don’t get me wrong I like Arugula, micro greens watercress and a pile of other greens though endive and butter lettuce for salads are my fav. Your right it’s has a good flavor and texture. I could easily blind test it
I found it pretty mild and sort of took on the Greek dressing’s flavor
I looove butter lettuce.
If you get the living kind, just plant the roots and base, and it will grow several more heads 🙂
This was a mini chopped head. I ate the whole thing o.O
I’ve had the living kind and never did that.
You can do it with butter lettuce, green onions and pineapple.
In Minnesota?
Green onions, yeah…but pineapple…
Looks awesome. And kettle brand chips are best in life.
I’m learning this late.
Welcome to the kettle fried fold
I like Kettle brands pickle chips
Yay the path to super obesity
I saw those too, Tanya Rowe
Bobbi Jo Woods they are so dayum yunmy…
Hmm
Here in MN, we have had Old Dutch dill pickle chips since I was in like, junior high. They’re very dill-y, which I like, but have a tiny bit of vinegar kick. So I just don’t care to find another. Would you say those are more vinegar-y or dill-y?
Bobbi Jo Woods ill grab some while i am in SF for the holiday and give my full review.
🙂
Yommmmm.
There’s lots left. C’mon over
I love this combo.
Leftover brown rice and kidneys. Pretty easy. I didn’t use salt. Everything else had enough.
This is a comfort food for me and nourishing as well.
Cool! I am no expert on the dish. I combine the two things and make it taste good. I’m a midwesterner, so comfort food for someone like me is more like tater tot hot dish LOL
Bobbi Jo Woods If I were nearer, I totally wud.
Here are some things I do to make beans and rice in case you want to try it: I cook the beans with chopped celery, bell peppers, onions, and garlic, and some kind of meat (Louisianans often use “leftover” parts of pork, or they brine good cuts of pork a few days ahead, called “pickle meat,” and use those). I cook mine in a crock pot so it cooks slowly. Near the end, I take some of the beans out and whiz them with a blender until smooth and add them back in, then add sliced andouille sausage and cooked rice.
Jacqueline Arsenault ahh
Mmmm looks like some good stuff. 🙂
I will be over in 5
…wish your dinner was hot like mine?
I didn’t have any Monterey Jack so I was stuck with cheddar
Yummy yummy
Sex
Mmmm. Yuuummmm
NIce! #TheySeeMeRollin
you guys it’s so good c’mon over
Fancy ribcage
I normally don’t post mah foodz public
So if you want to see more, follow my collections.
Bby
Mira esto Charlie Mora. Yo le doy un 10… pero de 100
Looks Good!
Pedro Garza que es esto?!? Pinches tortillas, salsa y queso??? No me digas que estaba tratando de cocinar enchiladas?!?
Este foto me hace bien triste mijotito, debemos mandarle unos recetas des nuestros Abuelita. Como ves?
Bbi plz
Maricon! You lucky if you get to taste these. Sheeeeeet
oh dang
Calmate, Roberto José Madera
Charlie Mora estoy llorando contigo carnal. ..
“Roberto Jose Madera” estoy muerto! !!
Por favor, escribe en inglese en los estados unitos, puto cabron.
Fuck you guys. Never said these were authentic
I’M NORWEGIAN AND WHITE FFS. I live IN MINNESOTA
Por favor sientate en una verga de burro en Primavera. Gracias pendejete. Oh y cortate la pinche greña.
I hope Google translate worked there. I was trying to say “speak English you piece of shit”, but don’t know how well it translates.
Gooble sez: “Please type in inglese in unitos, fucking bastard states”
O_o
Pedro Garza & Charlie Mora – git yo non-pulgares having mofo asses outta here
#accurate
Bby y?
No tu
Chris Jenkins when the United States has a National Language, I wilk stick to it.
Read and learn…
https://plus.google.com/103544866295733897476/posts/X6BPj1hxiUr
Ohhhhhhh, quemado! !!
#moran
Bobbi Jo Woods aka Roberto José Madera, tu sabes que todo que digo es con cariño y amor
Charlie Mora it’s going to be amazing what ever she makes. Anxiously waiting. ..
On pins and needles I am sitting
At first I thought that was a pair of smoker’s lungs…
I’m sorry but this shit looks groooooooss
Wtf is that?
Shut up.
Rude.
MMMMM Looks delicious!!!
Thanks, Shani H 😉
I forgot to add the recipe so I’ve edited the post in case anyone’s interested.
Thanks for the recipe. 🙂
Anytime, doll
So this turned out effing delicious. I made it today.
Oh nomnomnom want!
It was super easy to make
Even better!
Oh…and I added onion, in case that wasn’t obvious. The original recipe is here
https://plus.google.com/u/0/+BobbiJoWoods/posts/ZPuWtyy6x7E
Bobbi Jo Woods seriously! That simple! Nice!
YUMMMO.
Yep. But I let it simmer for a bit longer than the recipe states. I don’t have kids like she does, who may have plainer tastes. I wanted a bit more complex and rich soup than to just heat it through.
wud make you big potful
Bobbi Jo Woods Wud devour it and curl up in a huge salty lump and sleep.
Not very salty at all. I have been working hard to reduce my overall sodium intake…I save the salt for when I want chips or pickles. I don’t need an excessive amount in my meals 😉
Bobbi Jo Woods IMMA BIG SALTY LUMP…due to soaking in salt water, Love.
🙂
OK
Lol @ shark explanation.
sharkplation.
Your food porn makes me drool.
Salivating like Pavlov’s dog.
I luff you!
Wheeeeeee <3
No one is having a salad contest, Josue
That “salad” looked like ur mom made chicken and dropped it on the floor and walked over it and then you picked up but not before a dog got to it and then you added some stuff to it and put it on a plate
^JK that’s mean to say about someone’s food
Which is a lesson to be learned here.
Calm yer tits Josefina I said I was kidding
Your food porn gives me midnight munchies ?
I like mayo.
Cannot do Miracle Whip.
#foodpork
Is it midnight there?
is rubbish
Almost 2am. At work for another hour ? no good food here!
Boooooo
????
Interesting. With beans? Legumes or string beans (green)?
Tuna burgers
A handful of natural almonds and a beer.
Fish, beer, and nuts are all brain food
Ooh nommy
But also, das raciss.
Maybe*
Cucumber salad, or a very low cost super yummy crock pot full of navy beans with a ham hock thrown in there. yum.
OMG Ima make hambeen’s soups dis weekend
http://www.hurstbeans.com/products/1/15-bean-soup
Bobbi Jo Woods Yep, I’m getting some ham hocks later.
So cheap, sssoooo yum.
I have to cheat and use some ham leftover from a quarter I bought this summer that’s been in the freezer. No hocks for me 🙁
I’m about to eat right now too.
Last of the summer weather, last of the dawgs
The mustard is the main part of a hotdog. What kind didja use?
Just regular ol’ yellow American mustard. French’s, specifically. Odd name for a typical American condiment.
I’m familiar wif your typical American mustard. It’s nottttt bad at all ?. Me is a fan of Coleman’s on my hotdogs, the world’s best mustard.
Guess I’m not adventurous. Only a couple look good to me. Always wanted to try borscht though.
FINE. You’re not invited over to have any!
loljk but not really. Of all the things on that page, I forgot about the borscht…that is one I WON’T be trying. Hard boiled eggs and beets – yick.
:'(
LMAO! <3
I feel like there is a painting in there.
#NotFake #RealFood #NoFilter
https://goo.gl/NsdCZT
You are what you eat
I taste nothing like bacon.
Damn it Kevin Lovecraft I didn’t want to mention those. You are now subscribed to Bobbi Jo’s cups & saucers (the rated G version)
Lol
So I have two hunks of top loin pork roast now thawed out, I’m going to roast those with some rosemary sprigs & garlic on top of hunks of this squash (the long, stripey one, called Delicata) with some onion, butter, and sage. Should be fast and easy and tasty.
Squash is easy to cook to mush
Not going to mush it. At least, I hope not. These are top loin roasts, not big, thick, shoulder cuts or something, so they will not take very long in the oven at all.
I’d share a thought but you’ll dismiss it
Btw I love clementines
TRUE
Also, I want tacos
Don’t forget the fish sauce
Tomorrow is National Taco Day
Lol@ puffy taco
Ok I’m 12
It’s a fried tortilla for Christ sake. It’s not rocket science magazine article!
I love the show on PBS.
I’m pretty sure Cook’s Country/Cook’s Illustrated/America’s Test Kitchen is aimed mainly at white people who don’t know how to anything. But I will say ATK is legit PBS watching for tried and true methods.
Yep
Its pretty basic (especially for me) but what I do love is how they explain to people the stages for execution, securing the most amount of taste and flavor through ingredient choices, methods, preparation and technique. Cooking well is always about having good technique.
I agree. ATK is great for when you’re like…wanting to know the traditional/official method or flavor profile for something – and then they go even further when they show you a step or trick to do it faster or better
STFU
Huh? Wait a sec. Did you just say you agree? ?
ugh
Don’t worry you’ll come around one day and when you do you will cower your head in humility.
wat
(no one mention fish sauce, no one mention fish sauce, no one…)
Too easy
You’re welcome!
And yes, that’s a teeny tiny ramekin, it measures EXACTLY 2 tablespoons. I got a set of them from Amazon for measuring dressings, sauces, etc. Love 🙂
10/10 wud
inb4 someone says that gouda looks like ‘murican cheez
Posh bread!
That does in fact look like murican cheese haha.
I pretty much quit bread, potatoes, rice (except wild/brown rice) but found the Ezekiel bread (Food For Life brand) to be pretty healthful compared to the others. I typically only eat one slice but I was ravenous at lunch today.
Bread all day long, breakfast, lunch, dinner, tea time, supper, midnight snack, whenevaaa haha me thinks it would be impossible to give up. Potatoes I could also eat all day, everyday but the lady in charge of meals isn’t fond of them.
…but I’m afraid it spiked my BG too much. Probably the fat in the meat (85/15)
Bobbi Jo Woods looks great Im making Pad thai tonight
with chicken
Ooh, adventurous!
Wud grub that like mad.
I know for me it’s always hard to plan for 1. Without the food going bad before feeling like eating the same thing again O.o Will check out blog. 🙂
Sounds like you’re trying t say you don’t like leftovers? I love them most of the time, when they’re a) very good and b) mine
Bobbi Jo Woods well more like the ingredients. For example 3 day old anything. Like hamburger meat, chicken, all that stuff just not great after 3 days. I even go and get the newer stuff in the back.
Oh, yeah. If it’s been cooked in something, that’s different. I always freeze whatever I think I won’t eat within 7 days, for sure.
Bobbi Jo Woods I need to get on the freezer bag train. Just that stuff tastes like freezer stuff. I guess I need to be less picky or figure out the proper way to unthaw and cook them.
Freezer bag train? Lol
Bobbi Jo Woods hehe 🙂 It’s like that sometimes.
You don’t like the way your freezer makes your food taste?
Bobbi Jo Woods any freezer I have had it just doesn’t thaw right or has a smell. I have 2 baking soda for freezer in it but don’t think it helps. O.o
Oh no, that’s sucky
Try charcoal for freezer smells (from the pet store). I tie mine in a mesh bag, but a container with vent holes would work.
I don’t really like leftovers (eating the same thing all week), I don’t mind freezing them, but the fridge in my new(ish) apt is too small. It can’t hold all my baking stuff (flour, nuts), frozen uncooked food and leftovers. 🙁
My family did what this blog did. Sunday evening was the big “fancy” meal, Monday was leftovers of that, Tuesday was ground beef, Wed was some type of stew or long cooking meal (stuffed cabbage or bittermelon), Thurs was chicken, Friday was fish, I can’t remember what Saturday was lol. Sunday lunch was anything leftover from the week that the couple of people who stayed home to work the farm didn’t eat.
Shani H that sounds like a good plan. We have like 10 pet stores so one should have it hehe 🙂
Cool, never had a big prob with this freezer, so I never thought about charcoal. Worth a try, I bet
About once a week I usually make at least 2-3 different things to eat–so I have different leftovers to eat–not the same dish all week. Plus, I have lots of ready to eat things I can grab for a quick snack or to throw a salad or sammich together like cut up carrots, celery, broccoli, snap peas, small tomatoes, cucumbers, cottage cheese, various lettuces, cheeses, at least 2 or 3 different salad dressings, so my lunches are never boring or the same thing. Leftover beans, rice, onions, tomatoes can also be put together with some chicken broth for a fast soup or casserole topped with some cheese or just heated up with a corn tortilla on the side. Turkey and flourless bread w/roasted pepper or pickle slices with spinach or lettuce will make a great sammich. Then I always have a batch of some kind of soup or stew I made or a hunk of roast meat. Never the same things twice.
I’m not good with cooking small portions or fresh vegetables. I mean to cook something, then I end up tired or I don’t feel like it or I have lunch leftovers 🙁
Shani H I get that but I turn on the radio or tv and keep entertained while cooking.
That’s what my weekends are for, Shani H
#IHaveNoLife
Sometimes work is a beast and the last thing I want to do is slave more. Lol Beej, I only have Sundays off still 🙂
I work eleven days a week. JK LOL
I’m sure I have more time. Plus, working at home means I can be roasting squash or simmering soup that I start in between work tasks. Since I don’t buy fast food and stuff in packages, aside from the occasional can of tomatoes, and bagged brown rice/barley/beans and tuna – I gotta do all the cookin’.
Lolol not all of us are hoity-toity enough to have a house keeper!!! XD
I am looking at this : Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6Qt/1000W, Stainless Steel Cooking Pot and Exterior, Latest 3rd Generation Technology https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_other_awd_xoUgwbDT0462A
But….. Explosions lol
Shani H oh, to have one of those keepers of the house. 🙂 The list would be long. I have a lot of organizing I am doing now and it’s hard going I don’t need this just throw it out. I am working on it. I have about 10 bins(boxes) to go through.
Hey! I have a pressure cooker, I got one for my birthday from my mom. It’s been used 3 times now and never an issue.
They’re not scary like the ones our parents/grandparents might have used – they’re built to be safer and easier to use
http://renuarorard.com/blog/pressure-cookers-theyre-not-as-scary-as-you-think/
I’ve never had a housekeeper. I hired one cleaning lady once, in July, and she quit before I could have her come back again because of her relationship with the landlord – which was was over after her first session
Bobbi Jo Woods I have trust issues with my music equipment. I won’t even let people borrow them anymore. Not sure I could trust someone in the house alone or with me here and not feel like something was missing hehe
I was right here and my whole apartment is probably the size of maybe 2 of your rooms at your house. So I could see her the whole time. I don’t have trust issues. I actually trust too much, which can be a downfall.
Lol Beej 🙂 actually, I had (have) PTO to burn so I am starting the slow purge and organizing. I dumped 75% of my books, most of which were cookbooks (gasp), next step is to organize financial papers to scan and shred the rest. Been thinking about a cleaning service once a month or once a quarter.
I like the idea of cooking things quickly 🙂 I’ve never used a pressure cooker, ever; never seen one in use either so that probably encourages my hesitation. But since it’s just me, the idea of tossing stuff in to cook while I shower or do chores sounds awesome.
Bobbi Jo Woods I have my stuff catalogued and labels on it. So I can at least be like hey that’s mine. Though most that play in the studio I have known for over 7 years. I learned from letting someone’s friend borrow a drum machine and they never returned it nor said they would pay for it being lost. $400 is four hundred dollars! hehe
I wouldn’t let the cleaning people be in here by themselves either.
Sounds like me, I have a bit of purging of things to do as well.
As much as it may sound like I spend hours in the kitchen every day, I don’t. In fact, tomorrow will be my cooking day because it should be fairly light for work, and so today all I’ve really done was wash and chop some veggies and wash dishes, tidy up the kitchen in general. Because of today’s heat, which I wasn’t expecting, I put off turning on the oven so I just had salads and leftovers today. Tomorrow, I’ll roast the carrots and squash for a butternut squash soup, along with some garlic and onion, and then also roast a top pork loin on top of some other squash, onions, and green beans (http://www.jerseygirlcooks.com/2014/10/roasted-pork-tenderloin-with-delicata-squash-medley-for-porktober.html), and maybe make a batch of soup. It’s either going to be this one: http://www.nytimes.com/2011/01/12/dining/12vegerex3.html?ref=dining, or this one: http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/marcella-hazans-broccoli-and-pasta-soup.html (but not with pasta, with pearled barley)
Bobbi Jo Woods roasted pork tenderloin was the only thing that looked good. The other is very health I am sure.
I made some butternut squash soup last week! And…….4 portions in the freezer. Sigh. I’ve been doing black rice, some type of veggie (either green beans or broccoli, frozen) and some type of protein. Simple and easy.
Yum!
We cook every day for dinner (lunch is whatever, something fast) and the only “planning” is when the wifey asks if I want anything specific. Leftovers( some things taste better the following day) are a lunch thing and the pressure cooker is used for meat or a fast kinda soup. Honestly more time is spent tidying up afterwards than the preparation of the meal.
Taco salad
YESS
Mandarin oranges, chicken, almonds…vinaigrette…. Nom.
Angie Person – what kind of lettuce? Any cabbage?
Spring lettuce mix with spinach candied orange walnuts, sweet diced Fuji apple, crumbled Italian sausage or chicken, bacon, feta, mandarin oranges, green onion, and Marston’s dressing.
One of the best salads ever.
Bruce Shark HORRY SHEET
Bobbi Jo Woods I’ve made this salad for parties and stuff and it is insane.
When I get more of the San Pasquale Marston’s dressing at Bristol Farms in Pasadena, I’ll send you some….And salad recipe.
Hands/fins down, the best salad EVER.
I put beets on my salad last night and didn’t die.
I would have died. Beets = dirt/yuckness
As long as it’s not very full of sodium, sugar, I’m down to try it, Bruce Shark
Bobbi Jo Woods You need very little of it….I’ll send ya a bottle.
You’re the sweetest sharkface in the whole sea!
Bobbi Jo Woods I use mixed greens with shredded cabbage and carrots.
I know we’ve already had this fight, but…
I love pickled beets…
^ seems so sweet/nice.
Eats the ebil beets.
Skeerd nao of AngieFace.
🙁
Angie Person Not really.
Still love you, weird beet-eater lady.
I haz purple teef 😀
And red poo
I bet it is, Cindee M. This is my first try
Better than dayglo green BK poo….
LOL
ermagerd
I’ve yet to make an impressive beef stock. I will attempt it again soon!
That looks delicious…
Ohhh it’s suuuhh gud
wish I could ladle you up a bowl
Is it necessary to mince da garlic? We rarely deal wif sticky garlic here at home, we crush it.
Crush/smearing garlic makes it more pungent and to easy to burn. I wanted to add this to a soup, but saute it a bit, first. Sauteeing crushed garlic makes it burn (in my experience)
http://www.theguardian.com/lifeandstyle/wordofmouth/2010/feb/01/garlic-press-chefs-method
Ahhh we have this toy in the drawer.
We prefer whole or crushed cloves. It’s easier to remove em before they start to burn.
WAAANNNNT
/….sniff…..
o it’s beautiful…
‘crushed’ imho is the same as pressed/smeared
Right?
By “crushed” I mean using my fist on the kitchen counter, crushing the bugger wif a single blow.
LOL!
I wanted small pieces in the soup though! Not big, jaggedy chunks
Wud totes mail you some to your corner of the sea, if could
Spring mix greens… Chopped fresh garlic… Green onions and grape tomatoes… Dressing made from soya sauce, vinegar, oil & sugar (i prefer splenda) and topped with chopped toasted almond slivers, sesame seeds and crunched up ramen noodles (all browned in a pan with a lil butter with the beef flavour pkg from the noodles)
My favourite salad evah!
Nooom
We call it crack salad. LoL
I do too…..I just had 4 shrimp that cost me $15. I’m still hungry!
Haha what’s wrong wif jaggedy chunks? This is prolly the 1st time I use the word “jaggedy” lol!
Small pieces is ok but what’s the point of using garlic if ya can’t bite into it.
Chunks all da way, our cooking is rather rustic and we rarely remove the garlic skin.
Looks super tremendous!
I have a new one that is chopped kale, chopped Greek olives, chopped almonds, olive oil and lemon juice….that is my crack.
Jaggedy is a fun word.
I wanted small little pieces spread out in the soup so I could get a few minces in each bite 🙂
We just have different styles. No biggie.
Hmmmm
You must try whole cloves! Sinking your teef in a whole clove is glorious!
I don’t mind different cooking styles, I still want to marry you ?
Haven’t had some Greek olives in awhile
I have definitely chewed on a sort of large slice of garlic, raw. I burned my tongue on the pungency of it 🙁
PS – I thought you were taken?
No no no noooooo, not raw Ms. Bobbi Jo…must be cooked, soft, melts in your mouf. My nonna used to have a home remedy for colds wif whisky and raw garlic but that’s another story haha!
“Taken”? Where dafuq have I been taken to?
Marry meeeeeeeeee Ms. Bobbi Jo!!!!!! Make gorgeous food for me and I’ll entertain you wif my guitar ?
Oh yes I’ve definitely eaten a roasted clove of garlic. Heck, I love to spread it on bread
Ya know da clove you toss into pasta when da water is boiling? That’s the best kinda garlic to eat. Normal people toss it out.
You don’t wanna marry me cus I’m a garlic connoisseur ?
lmao
?????
My garlic knowledge has scared you off. I shall refrain and keep my knowledge to myself. You’re afraid of da garlic breath.
I won’t refrain from proposing though. Marryyyyyy meeeeeee Ms. Bobbi Jo…we shall make beautiful dishes together!
Pazzo!
Lol!
That looks fantastic! Totally gotta make that
Nomnomnom!
Nuffin ?
I had a veggie sandwich from Schlotzsky’s with an offensive amount of iceberg lettuce on it. I was triggered.
ICEBERG?! Oh noes
Shared a box of Mac&chez with my son.
Veggie soup, but this looks better!
Couple dashes of fish sauce yum yum.
^ wants to die.
NOT ON MAH SALAD!
Lol
Mmm yummie 😛
Yes, I know that’s a chipped mug, and part of my sammich is in the soup! I was cutting the sammich, and a corner fell off, so I tossed it overboard!
Nothing wrong with a chipped mug.
I had a snickers and a pint of Guinness ?.
What kinda mustard did ya use?
Just French’s yellow mustard
I was asking this yesterday. It’s now today. So this post is expired. Bye.
❤❤❤
Oh, and I ate two carrot sticks while prepping, before they even made it to the plate 😛
Paper plates are awesome.
Right? How are you, lady?
Good. At the doc right now to meet with the diabetes specialist. Wooot
Oh, goodie 😛 How’d it go?
Whew. Just got home. I loved the lady so much. She didn’t make me feel guilty, showed me how to use the glucometer, gave me tips about food and told me to eat every 2 hours (crazy!). I feel so full. I’m bad at eating often enough. Got a bunch of whole grain stuff with fiber, and veggies and lean meat. She told me it’s important to allow for cheat days to keep me from binges. So if I feel like having cake, have it. If I feel like pasta, eat it. Then just note my blood sugar as a result and get back on track. She hugged me and told me congratulations. She said this will be a really awesome life change and that she doesn’t think it’ll be too hard for me.
And she assigned Matthew to take walks with me every evening. She said evening walks are the most effective. After dinner.
🙂
I’m glad you guys got it figured out
Me too. I was so scared but there’s plenty of things I can eat that I like. I still don’t like the poking. Lol 🙂
Sigh
Poking’s No fun! But the glucometers these days are pretty painless, compared to ages ago. The Accu-Chek is my fave. Smallest needle.
I have the one touch ultra. The needle strength is adjustable, which I like. It’s not painful, just annoying. Lol
Yay! Yes, it is annoying, at first
You will get used to it
Let me put some time aside to read this manifesto later.
Do whatever you want, bruh
bro
BRUH
bro
Go away
You should try paragraph breaks. Jesus you do this for a living?
Ima break your face.
Lolz
I’m going to
BYE
All caps huh?
Nomnomnom!
No. The dinner was gross. The salad was the only good thing
I cooked pancakes. The first thing I cooked on my stove when it was installed. I then baked cupcakes. Next is spaghetti. Then lasagna and enchiladas. Yum.
Soooooooooooo many carbs
God I want your sauce!
Life’s too short to sorry about carbs ?.
Brunch was tomates and green peppers wif eggs, 3 slices of bacon and freshly made tuna muffins.
Tuna muffins sound weird. Pls convince me otherwise
I believe you can get the sauce shipped internationally: http://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B0006SKCVI
Tuna muffins? Huh?
Cut him a break. He’s Italian. They’re weird.
Tuna muffins are soooo good and easy to make.
-3 eggs
-10cl milk
-10cl olive oil
-220 grams flour
-2 tins of tuna
-300 grams of carrots (chop em up and let em cook for 5mins)
-100 grams chopped onion
-parsley
-Salt
Beat the eggs first then toss in everything else. Pop em in the oven (180° C) for 20 mins.
We made a batch of 16. 8 are gone, the others are already in the freezer.
Bobbi Jo Woods bwahaha I’m more Irish/Scottish than Italian.
This isn’t my recipe, it’s my lady’s and she murican.
OK but you’re IN Italy, right… does that not make you an Italian? I mean, I’m Norwegian, Scandinavian, Finnish, Swedish and probably Polish…but live in America…so
Haha nope not in Italy. In fact, I have never even lived there, except holidays.
I’m in Lisboa and besides being Irish, Scottish and Italian, I consider myself to be very Portuguese.
Oh.
Bobbi Jo Woods ?
After I saw the recipe Tuna Muffins sound delicious. It was the name that threw me off.
I was thinking it’d be like a crab cake, but not fried. I’m not a huge fan of baking tuna into anything, except into a casserole dish of wide egg noodles and lots of heavy cream, Parmesan, and fresh peas 🙂 Which reminds me, I may make that some chilly night soon.
Tuna(tin) is awesome in omelettes,pasta salad, sandwiches andddd muffins.
Real tuna is awesome for burgers.
Noodles/pasta in oven is not my thing unless we’re talking about lasagna or cannelloni.
You’re such a good cook. 🙂
I get that comment a lot
Your comment Bobbi Jo Woods
I buy that cento or other brand Italian tuna , it’s a little more costly but that shit is so delicious right out of the can
Oh
You like this honey tahini thing…..
HONEYCRISP APPLES
I’m proud of you for eating well and treating your body right 🙂
Exactly what is in the honey tahini??? Bc it looks like I wanna try it… 🙂
And I had a Blackened Chicken Salad with balsamic vinaigrette dressing… Amazingly good!
G Hartman That was a HONEY CRISP APPLE
I HAZ MOAR
We had BLT salad
Shani H & Ali Lee – I just took some tahini (about a tablespoon) and stirred 1 tsp of raw honey into it. Tahini is a bit like peanut butter but made of sesame seeds, I use it in homemade hummus, but there’s always tons left, so I spread it on stuff and make salad dressing with it, too. Tahini has bit of a bitter edge, so the honey brightens it up 🙂
Love the selection.
Blackened balsamic anything – I’m on board
The honey tahini is on my list of things to make!!! Soon…..
I always luv your food porn Ms.Bobbi Jo except for 1 thing…your cheese. Your cheese always looks so thinly sliced…it’s gotta be a bit thicker. Cheese has gotta be thick sometimes and that emmental looks too thin…ya gotta get it thicker.
Ya gotta sink your teef into da cheese!
U gonna have a line of Italian men knocking at your door.
One thing I’m lazy about is lunch..most of the time. I want it made fast, and in my belleh faster. So I didn’t slice this cheese – it came from the deli that way, and packed really tightly. You can even see the tell-tale out-dent of the other neighboring slice’s holes on the surface of this piece, ’cause of how tight they stacked and wrapped it. LOL
I know dis.
Mmmmmm… I smell like garlic pesto… And probably onions too.
Not as sexy on me as it is on the chicken, potatoes and green beans in the oven though.
Marry meeeeee Ms. Bobbi Jo!!!!
Bobbi Jo Woods you should buy a chunk of emmental and slice/cut it yourself. Cheese isn’t meant to be thinly sliced.
Sounds nice, Jennifer Scroggins 🙂
Heidi Lynn pls!
Did you know about the recipes hiding, too? GIMME ‘EM!
PS I knew you would know dis
It’s not that thin…Christ, it’s SWISS
and it’s kinda fatty. And I’m diabetic. I don’t want to spike my blood glucose on CHEESE. I’d rather do it on ICE CREAM
Tenderloin is perfect to be pan seared and then tossed in oven for a few mins…loin we make in the pressure cooker.
I don’t care about tenderloin – tenderloin is the popular girl on teh internetz. It’s got ELERENTY BILLION RECIPES about HER. the top loin is the stepchild no one cares about but needs more recipes…it’s just as delicious. Because FAT.
Swiss doesn’t mean it’s gotta be see thin..ya gotta be able to sink your teef into it and have loads of cheese stuck to your teef afterwards! Noooooo thinking about glucose or being diabetic when you bite into it.
Tenderloin or lion, doesn’t matter…both go great wif chips!
Tenderloin is faster to make than loin…10 mins pan, 8 mins oven…hence faster in my tummy haha.
The slices were not that thin.
Agreed. Ridiculous. I gave up on these years ago and gave in to frozen ones that are ready to go. Cuz I is lazy
Yeah, but after you cook em’ they squish like little eyeballs between your teeth. Yum!
Yayyyyy
Maybe if you used latex gloves or could you shake them off like peeling garlic?
Just eat them raw
Mortar and pestle are great for that though you can paste with the knife blade smear
Massaged?
Yes. I didn’t want to fuss with oiling the squash with a brush so I just dug in with mah hands and did it
Is too late. These are peeled and already roasted in the dish. They had dark gold papers
I did it with the knife
You must roast it on a low temp, then if you say you do it slow? These are NOT thick roasts. 3″ at their thickest point. You could cut some thin boneless chops from the pieces I have here. Anyway, yeah the struggle. I sort of found two recipes and used them (one for the flavor profile and the other for cooking temps/timing and prep/method). Dinner is in mah belly now. See my newer posts
I figured but if you want to brave a “next time.”
Oooooh! That already looks amazing
^^^that’s the only way. Did the same with my chicken and taters and their seasonings earlier
YES
Thank you : )
I still got half a bag of these bitches
Smelled so garlicky and porky up in here
The squash is very delicate and slightly nutty, barely there – til you get it in your mouth, and HOLY SHIT. It’s like butta.
No thanks. But I did make a barfing jack o’ lantern one year. 🙂
lol
HAY GURL HAY
You need to smell dis
Them onions got all smeary and roasty flavored and I wish I had some nice baguette or something to smear ’em on
Of yes of course. It’s your own dirty hands who cares, your not feeding the public.
Yup, that’s old school for sure and works fine of course
bleh
You’re*
and you know damn well they were clean
Yay ya crushed!
Little onion bitches.
O yum…
just YUM.
And that’s sexah AF.
lmao no
Tenderloin is like teh sensitive girl who gets offended at everything, pork loin is your ride or die chick.
Lol I don’t think I’m gonna do a loin again. The fat didn’t even render as much as I wanted it to. Still a very noticeable layer of it on the top :/
Cindee M here’s the stupid split up roast before prep :/
only Cindee M can make meat prep hot and sexy.
“I have to see it and even touch it to get the exact piece I want”
Cindee M I’ll repeat myself – it was on sale. I never bought that cut of meat before. I didn’t know what to expect OR what I was going to be getting. I ordered a 3lb roast. I got two 1.X lb roasts in separate packages. I shrugged, figured I would figure it out later, and vacuum-sealed them and put them in the freezer
I have never ever gotten anything else screwed up by this grocer. They are local and I have had no disappointments trusting them in the past. They also call when shopping for me, even for the slightest shit sometimes, but just to make sure I’m happy. They didn’t have Tangerines. They had navel oranges, would I be happy with a substitution? Yeah. Lol
It looks like the picture!!!
🙂
I overdid it a bit. I thought the recipe meant an 8 oz. box of linguine – I went back to look and it just says “1 box of linguine”. There was twice the broth for the pasta. I had finished the pot, drained off the remaining liquid to save for soup or something later, and managed to salvage the dish – it was still pretty overdone pasta for my taste – I like it al dente or just a bit past that – this is almost bordering mushy
The one pot cooking recipes tend to be like that. But it does infuse the noodles.
Hopefully a night in the fridge will fix them
I read an article that eating reheated pasta has less of an effect on the way we metabolize the carbs, less imparts blood sugar & less tendency to store it as fat.
Hmm
I had my usual salad. 😀
Oooo, that looks amazing.
Oh, salad for breakfast? Tell me more
Was pretty OK – the flavors were good together.
Everyone who I was following in the cooking world said this Delicata squash had a tender skin and wouldn’t need to be peeled. But I don’t cook my veggies to mush, so I guess I disagree. It’s OK on some pieces, but after awhile, I feel like I’m chewing and swallowing plastic. Would probably cook a bit longer next time, or peel it.
Bobbi Jo Woods my typical breakfast salad is red leaf lettuce, scallions, homemade croutons (basically I just season and saute old bread for a few minutes on the stove), and top with two fried eggs.
Will occasionally use chives instead of scallions, or Romaine instead of red leaf.
Dressing is lemon juice, salt, pepper, olive oil, and Dijon mustard. I don’t really measure anything, just add until it looks right.
Interesting. I am not ready for all that in the morning. I prefer comfort, protein, and heft in the a.m., saving light and crisp and bright for the lunch time meal (barring the occasional piece of fruit at breakfast). Dinner is almost always a salad and a leftover soup or entree. I don’t eat fried eggs, either, so if I had a salad for breakfast, it’d be kind of sad.
Your food porn always makes me drool but banana and bread??? Doesn’t seem like a good combo.
You’re not human.
I’ve been told that several times haha!
The only people I know that eat bananas wif bread are from Canadia. This food porn has disappointed me, shame on you.
This is an American thing, you wouldn’t understand.
Muricans eat bananas wif bread???? Nahhhh I don’t believe ya. The murican I’ve got at home has never done such a thing. We hardly ever even have bananas.
Even though you’ve disappointed me wif this atrocity, I forgive you and still want you to marry me!
It’s TOAST
Most people put peanut butter on before the banana slices
This is similar, but made out of sesame seeds
I apologise Ms. Bobbi Jo, I was only teasing. Neva have I argued wif you over your food. Pardon my sillyness. ?
Hot Pockets and Halloween candy ftw
save me a plate
WOOT! You look great too
Thank you 🙂
lol the pics turned out kind of gross, actually. But it was very tasty. Fucking hippies in PDX would eat the shit out of this stuff.
Lunch was a mars bar and a pint. On the other hand, midnight dinner is grilled salmon, shrooms and salad.
Noms
Wooohooo! Today I found out I am supposed to eat wayyyyy more carbs. Oops. No wonder I’ve been tired. I was eating about 18 grams per day of carbs, and I should be eating 140. Hahaha. I was counting proteins, fat, and vegetables as part of my carbs, which I should not have been doing. I love having a nutritionist.
Oh. And my nutritionist told me today that the BMI is absolute bullshit when I told her my doctor says I’m obese. She said “you’re obese but you are wearing a size small maternity pants? No. The BMI is bullshit. You have big boobs and big hips and a butt. Those things weigh something. It doesn’t account for body type of anyone ever, at all. Eat right and move your body. Stop paying attention to that crap.”
That made me feel better. I love how real she was too.
Yay! Sounds like a plan. But technically, you were correct to count those as carbs, too. People always think of carbs as just breads and other starches lol.
Lol I told her I read about it on a website about diabetes. She laughed and said as is with most things, it’s different when prego. She said the answer to fat, protein and vegetables is always yes with only a few exceptions. She gave me a whole list of the good stuff vs the not as good stuff.
Part of why I need so many carbs is that I lost 3 pounds this week and my BG was always in the 70s 2 hours after meals and the 60s overnight, when it should be consistently 90-120 while I’m pregnant. Some diabetes I have, eh? Lol
Our bodies are all different, but yeah, I expect since you’re pregnant, you have different nutritional requirements. 90-120 is still healthy BG readings to have (for anyone) and 60s overnight is worrisome. I don’t know how low mine drops overnight but even on a good day, I can wake up with a high number vs a low one. So I try not to eat past 10, sometimes even earlier, seeing as I’m usually in bed by 1 at the latest.
Fruit and dairy except cheeses are carbs too, on my chart. So I gotta count those too. This is kinda weird but kinda fun too, learning about food.
When mine were the highest after fasting was when I didn’t eat within 30 minutes of going to bed. 2 docs have now told me that I legit have to eat a snack basically in my bed and then go to bed, otherwise mine is higher than it should be in the morning. So freaking weird. That seems so backwards to me.
Ha ha! That is a thing! Our body’s BG drops dramatically overnight and then in the wee hours, rises up significantly to make up for it. It’s called the Dawn phenomenon.
Wow, I thought the docs were on crack, haha! Omg I’m totally gobbling up your thread! Im sorry! Anyway, This recipe looks super good! Lol
Lol it’s OK – but don’t read about the Dawn phenomenon and then try to solve it if it’s a thing for you – ask the doc first.
Hahaha ok <3
Leftovers are awesome especially lasagna, meatballs and chilli!
Growing up, I never liked leftovers much, but I think it was because they were repetitive. I have been making a variety of things to add to the mix so it’s not annoying anymore.
RECIPE PLS
Coming up in a bit 🙂
Would eat… And need recipe too!
Almost done 🙂
Ugh, I took it out after 40 minutes, and then baked it uncovered to get the cheesy layer all bubbly, but the dish is a bit watery. Putting it back in for a bit.
Oh my that turned out beautifully!
Thanks
Oh Jeeezus!
Mmmmmmhmmm yesss 🙂
I always add extra garlic to the recipe. Always
Never hurts! No vampires in MY kitchen, LOL
That looks amazing
Yum!!!
🙂
Thanks! Recipe here, if anyone wants it:
https://plus.google.com/u/0/+BobbiJoWoods/posts/b8HiUyX5X1Z
Have lots left! C’mon over.
It’s all about da cream and cheese innit! Damn you Ms. Bobbi Jo Woods!
Ha ha! Bunch of cheese would make anything taste great, right?
The original recipe called for sage, but honestly, it didn’t need it. I am finally sitting down to a hunk of this and put lots of cracked black pepper on it…very tasty
I’m not a fan of pumpkiny squashy things but wif cheese and cream I’d be eating all it! Looks feckin’ awesome!
Delicata and butternut squash have very mild flavor. The dish almost tasted like it was regular potatoes, but just a tad sweeter/nuttier.
Sweet mother of cheesus. Recipe saved.
Highly recommend! Hope you like it.
Gratin is love. Thanks!
You are welcome. This was my first try at one.
Dude, I’ve been craving salad. WANT
Just some romaine and cherubs, feta, red onion, and shrooms…with EVOO/apple cider vinegar & salt & pepper
New to Minneapolis… what grocery store did you pick these items up from?
I had a water and an antidepressant.
Stop ur shit
Totally beat my steel cut oatmeal.
Steel cut oatmeal is DELISH tho
No u
Water, half a grapefruit and 2 espressos for breakfast.
I’d have your late breakfast somewhere around 5pm.
🙂
Jeezus!
My secret chili ingredient is an acidic apple.
Looks delicious!
Gimmeh teh chilleh…
My secret ingredient is oatmeal. I like thick chili, and it makes it super filling without being too fatty. 🙂
Those both sound good, Gianni Smitty & Jess H – I have enough beans in mine, that helps usually
HUNGRY
Bae come over. I am cooking in a bit
All of it sounds like deliciousness 🙂
inbox breakfast
IDK how to do dat
Oh yeah there’s one of those across the street here too.
Well, if it has “incredible” in the name, it must have been good.
Oh it was. Probably 10,000 calories, but worth every one.
Wow! Your menu for the week is a feast!
Not necessarily stuff I’m going to eat just this week LOL. But I want to make most of it sooner than later, so as not to have the ingredients languishing about for too long.
A feast, all the same! Wow! We don’t make weekly plans. Breakfast is caffeine based lol, lunch is whatever we can grab, dinner is somefing good.
I have health problems and have struggled through my whole adult life with weight and now I have diabetes and other concerns, so I prefer not to gamble and just “grab” things. I cook everything (almost) from scratch.
Weekend meals and weekday dinners are always from scratch…even today’s lunch pizza was homemade.We plan nothing butttttt our home cooked meals are always “healthy”.
Luv that you plan your meals!
🙂
I feel like I have to, or I’ll go insane. I cannot stand throwing food away, so planning is the one way to keep stuff from going bad because I forgot about it. I posted this mostly for myself, anyway.
Noooooo throwing food away ffs!
Planning meals is excellent, but don’t eva forget that cooking is an art and spontaneity is part of art. I’m certain that you can toss anything together and make a gorgeous, spontaneous meal!
I challenge you to make somefing spontaneous this week. Toss together whateva you got in da fridge and make somefing awesome!
I do spontaneous occasionally.
Did you know that many of these dishes are ones I’ve never had before, much less tried cooking? How’s that for spontaneous?
Spontaneous, Gianni Smitty
Spontaneous, Gianni Smitty
Spontaneous, Gianni Smitty
i’d wrap that in a tortilla
You’d wrap a spare tire into a tortilla
Lol, you and your tiny onions. :^)
Yes! I cut the buggers in half so they were easier to peel this time around. I’m still a tiny onion noob!
What is this? Squash.
Yep. Butternut squash
and I roasted it with a couple cloves of garlic
What the sauce on it or is that from the garlic. Have to try it. Your food looks so good. I tried your sausage soup was good.
No sauce on it – I just cut the squash in half, brushed the cut side with olive oil and sprinkled it with sea salt and pepper, then baked them with the cut-side down. The skin gets really blistery and the more bulbous ends are thinner, so they get more glossy/blistery (since you scoop the seeds out of the thick end before roasting)
You did the sausage soup! I got inspired to do that by Sue T.. Glad you liked it. The one with the zucchini?
You can’t go wrong with noodles and sauce.
NERP!
i love noodles and sauce
And pork!
I eated perderder salud fer loonch
Really? Are we really doing this on my food post? Thanks, guys.
ya it means heavy fuckin
Too late
Yum
Looks Delicious
It was! But it spiked mah blood sugar somethin’ fierce. I’ll have to try to replicate it on my own, maybe without the potatoes
You should’ve made these potatoes yourself Ms. Bobbi Jo…easy to make!
Me luvs taters!
I don’t buy potatoes.
I wanted to try the deli box.
It was on sale.
I do what I want!
Try with fish sauce.
Ok
Comedy not your forte. Stick with what you do best. Whatever that is.
The best lil green anything, I love to fill those with a scoop of rice and some beef bulgogi! It’s like a little Korean taco.
🙂 I just noticed how they’re a little boat-y, like big endive leaves. I literally hacked one up into pieces for a salad, though. I still have 3 left.
If I go to a Korean BBQ house and they don’t have romaine I never return. Bulgogi on it’s own is pretty good but wrapped in some tender romaine with a little rice is some next level shit. Double plus good if you get some smoked bacon on the grill before the bulgogi, cuz that is restaurant orgasm. https://www.youtube.com/watch?v=F-bsf2x-aeE&feature=youtu.be&t=96
Looks like I’m having Bulgogi tomorrow for lunch, thanks!
A little head can go a long way..just saying
The breakfast pizza was called “Sunday Brunch Sausage Scramble” and it said it had a biscuit crust, white gravy base, scrambled eggs, sausage, mozzarella, and cheddar. It was OK but I won’t get it again. It was something on sale that I thought sounded kinda tasty. The crust wasn’t really like a biscuit, though it had the texture of it, it was flat and powdery tasting. The sausage was OK but not like breakfast sausage tastes, with sage. It was more like Italian spiced sausage.
Sauted shrooms and green peppers, bacon, scrambled eggs and toast. Dinner, japanese.
Num
Mmmmm potato salad
Mmmmmm noodles and sauce
Hahahahaha I like food shaped like a dick???it freaking cracks me up EVERY TIME
Mmmmm that looks so good
OMGAWD I’M OUT ON THIS POST I CAN’T DO NO MORE
I am AT WORK and hungry as all get out and OF COURSE I have to come across YOUR PAGE/PROFILE/WHATEVER IT’S CALLED AND I CAN’T EVEN TAKE IT ANYMORE!!!!!!!!
But I’m still follow you now oh k?
ok 🙂
It turned out a little flat, Sativa Starlite 🙂
Ah, well, the tummy doesn’t know the difference! Still looks sooo good 😀
Looks tasty emmm
Thank you 🙂
Yumm…
hmmmm… are they any good if reheated in the microwave? If so I may have to make a batch.
ok… I think this answers my question from the other post, lol.
Naturally. That’s why I make them in muffin trays. I’m single! No way am I eating a dozen of these at once LOL
🙂
Oil and rice wine vinegar. If I splurge I’ll make homemade Green Goddess. Chervil, tarragon, anchovies, mayo, lemon juice,sour cream, it was delicious in the 80’s and still one of my favs
Homemade vinegrette or this poppy seed vinegrette I buy. Can’t remember brand. You’ve posted about brand before I think
Really greens should be spritzed or dressed very, very lightly. If it’s soupy , runny or a pool at the bottom of the bowl you have too much as has been noted
Yum these all sound gooooood
G Hartman WHAT BRAND THO
Bill Davis there’s some silly bitches with food blogs who put avocado and cilantro in a blender with Greek yogurt and call it “Green Goddess” – I only know because I have googled it several times. Yours from the ’80s was what I was looking for. Thanks.
Bobbi Jo Woods talk about short cuts gone wild. Cilantro? Uhhh no. Lol. I don’t know why I still love some of those dressings from the 80’s . I used to love going to Bobs Big boy because they served their hamburgers with their delicious 1000 Island dressing. 😉
I don’t like thousand island. I used to love Western brand dressing, but it’s way too sugary for me. That, and Kraft Catalina are totally ’80s dressings, lol. RAD!
I don’t like thousand Island on salad but I really loved on Bob’s big boy’s hamburgers
Wasn’t Catalina dressing really a take off on Russian dressing?
I think maybe
That red tomato vinegar semi tart and sweet stuff. Reminds me of you.
Lol
It was also kind of spicy
I use full fat half and half nowadays. What kind of maple syrup do you use?
Dave’s family gets us Spragues farm maple syrup. I quite enjoy it. 🙂
I never bought real maple syrup before, except for the big jugs at Costco (I had one for like, 3 years). Anyway, the one I have now is a tiny bottle from Lunds & Byerly’s, grade A, made in MN.
They look scummy ?
drooool
OMG it’s like someone’s Russian grandma came here and made me this.
I didn’t make the ones in the photo. Go tell the author of the recipe that you think they look scummy.
G Hartman here is the syrup I get. About $10 for 8.5 oz.
http://blog.lundsandbyerlys.com/post/100852223550/the-story-behind-our-pure-maple-syrup
I’m a big fan of the grade B dark stuff. Either way, everything but the ham sounds delicious.
Nom avocados
Ham don’t like you either, Stephanie Bird
I love avocados!
:)))
I would always let you share your brekkie with me.
I ain’t sharin’! This is all mine!
The avocado would never make it onto the bread. It would disappear right from the skin with assistance from a spoon, right into my mouth. I’d have to buy pre-mashed avocado, and even then, I’d probably skip the bread and go for a spoon.
Which reminds me, my local Latin market chain has bad ass locally-made guac and I should buy some on my way home today.
Lol but this bread is pretty flat and boring without it :/ Have you tried it? It’s pretty healthy.
That guac sounds fab. We have had Haas avocados at my store $1 each all week
I haven’t tried the bread. We don’t buy a lot of bread because it just ends up going bad.
We buy a lot of crackers and other shelf stable carbs.
Unless you have space dedicated to something else, I keep my bread in the freezer until I start the loaf, then in the fridge until it’s gone. I didn’t know for a long time that people don’t usually do this, so I like to mention it in case you miss having bread!
I don’t buy a lot by anyone’s standards, LOL. And the sprouted whole grain stuff should stay in the freezer anyway because it’s got no preservatives whatsoever, no sugar, and very very little sodium. So since I buy just one loaf once or twice a month, I have the room in my freezer (it’s not a big loaf, it’s short, but very dense bread). Takes me about a month to use because I don’t use it a lot. I’ve had more this week than others, though.
Freezing is definitely the way to go vs fridge because the fridge dries it out (all bread, not just my special crap), where the freezer does not.
Ooooh I love berries! Good idea.
Mmm <3
was gud
I didn’t sweeten it – the apples were sweet enough
Cooked apple and cinnamon is good enough for me ? although a bit of brown sugar doesn’t do any harm.
mmm That looks nom. How do I place an order?
Thanks!
IDK. Lol FAX me
Bobbi Jo Woods you’re gonna get a page soon, keep your pager clipped on.
K.
For people who don’t have a problem with sugar, not at all.
Diabetes? Xx
Yes. I eat sugar in moderation. I try to avoid foods with it added, but it’s nearly impossible. There’s even sugar added to tomatoes, salad dressings, and sour cream! Which is why I try to mostly buy whole foods. All that’s in my pantry is tuna, brown rice, nuts (almonds, walnuts, pecans), plain Triscuit (3 ingredients!), wild rice, dry beans, tomatoes, some pasta, and lots of unsalted chicken stock/beef stock.
Thanks, lady!
Give it a try!
Sounds like good pickin’ ^.^
love brown rice, so much more flavour and texture!
Yeah that’s just my pantry. My freezer has spinach, frozen berries, peppers, cabbage soup, squash soup, sweet potato chicken soup, etc and my fridge is full of baby bok choy, carrots, 3 kinds of onions, several cheeses (blue, feta, lowfat chedder & habanero Jack, Swiss, lowfat cream cheese), romaine lettuce, leaf lettuce, cauliflower, snap peas, fennel, broccoli, two kinds of cabbage, apples, celery, a ton of fresh green beans, blackberries, and two lbs of mushrooms! Plus I got 2 steaks, 3 pork shoulders (!), chicken thighs/breasts (meat was on sale this month) and of course, wine 😛
I recommend good silicone baking tray OR lining the muffin tray with ham/bacon or parchment. The first silicone tray I got was not 100% food grade and the eggs stuck to it AND did not come clean AND made the eggs taste like soap
I tried these kind of slippery ones? IDK if they had wax on them….very thin paper and shiny. They were very hard to peel off the egg once it came out.
They worked SPLENDIDLY in metal tins, if you don’t mind scrubbing LOL
PS I do not own a dishwasher. So there’s that.
Lol a visiting dishwasher! I’m the only one who does them
I love green beans
Me too, but I only like them fresh. I didn’t have the patience to saute them forever, so I steamed ’em a little bit after a good couple of minutes. Turned out lovely.
My family likes the kind in the can 🙁
The only canned vegetables I can ever eat ( and if I have to) are Le Sueur Peas. For some reason that brand was around my household and my grandmother would Doctor them up with mint. Probably like other families we always had canned Jolly Green Giant or some crap like that but Growing up in a Mexican family we didn’t have a lot of canned vegetables . Amazing that generations of families used to eat nothing but canned vegetables. I do love fresh Peas with mint, lemon and scallions. I could eat a casserole dish of green beans with Applewood smoked bacon and diced caramelized onions. On rare occasions I’ll make The infamous green bean casserole with crunchy fried onions ( for my best friends request for the holidays) but I always kick it up five stars by making most everything from scratch. It’s always a big hit. Haha
Never had that kind of peas but I’d heard of them. And we had plenty of fresh veggies, too. Mom and Dad had a garden a couple of summers and it was grand. We ate stuff right out of the ground after dusting it off.
I once made the green bean casserole with fresh ingredients and homemade cream of mushroom sauce and everything and my family said they liked the dump from the can kind better 🙁 But the good news is they love my squash gratin (who wouldn’t, it’s got heavy cream, fresh herbs, garlic, and 2 kinds of cheese?) and I’m making it for our feast this year 🙂
Nom.
twas very gud
Try it with Fish Sauce
🙁
I know I’m sorry I couldn’t help it Bruce Shark was here. 🙂
Take yer fishy shenanigans elsewhere, you guys!
You’ll come around one day to the fish!
🙁
Well thanks . I had tap water and Irish soda crackers.
Whaaaaaaat? Did they run out of couch cookies?
Larry is pissed
lol you said sofa crackers
Don’t be a dumbass
It clearly says soda up there what are you trying to bait me into your shit?
I see your edit on desktop
Cat Troll
Lolz
I don’t give a fuck what you think you saw with your eyes. Are you going to be believe me or your lying eyes?
RIP Richard Prior
That’s his “bit”
Who are you talking to? Yourself?
WTF?
I have an interesting fan base
Are you sure that its a sirloin? Lol..
Yes it is. I cut it in half, so the shape is different on my plate, from what it looked like in the package
You have a problem with it?
Baby
It likes when you talk to it before you eat it
Groce
ur gonna fart liek a bear that has to fart a lot
NO SOUP FOR YOU
PS – cabbage farts = best farts
Fishnet stockings + Cabbage Farts = Wall Art
K.
Farts you say… Gonna have to make this
Delectable cabbage farts, yes.
Please let me know how you like it
I’m just making rolls and bringing wine.
Im bringing good acid and Bourbon.
Wow, acid. Talk about flashbacks
WINE FTW!
You wouldn’t believe the amount of dishes that I prepped today
I’m baking all my pies and prepping for Waldorf Salad. Squash au gratin sounds really good. I’m baking a huge buttercup squash with the turkey tomorrow. Happy Turkey Day Bobbi Jo Woods :))
Sounds good! You too, and thanks, Connie Thornley
Potatoes and yams are cooked, pies cooked, rolls are proofing, sauces cooked, turkey in the brine, wood in the water, bourbon in the glass. All systems go.
finally done with deviled eggs.
lol
https://plus.google.com/+BobbiJoWoods/posts/QofpsLksc1n
Looks good.
Looks absolutely gorgeous! Never crossed my mind tossing in cheese rind, tossed out a grana padano rind a couple of days ago. We do save our prosciutto rinds for soup.
I’m coming to live on ur couch and eat all the things…
I clean up after myself, shower and don’t make any noise…You’ll never know I’m there…
Js…
Smells so amazeballs in here right now
C’mon over, Ali Lee!
The only reason I bought the pink ones, is because several Amazon reviews were showing photos of copycat versions they received when ordering the Bear Paws, and they got something else, which were thin/not the same quality and broke/melted. I figured it would be easier to get non-fake pink ones.
#foodpork
Sounds delicious!!!
Have you had a chance to check out no sugar pectin? Also gelatin can be used as an alternative for setting jellies. 🙂
Yass. I have THREE pork shoulder/Boston butt cuts of pork! One is almost completely thawed and getting cooked this weekend, the other two are in the meat freezer. They’re all about 3 lbs each, and I had been collecting them when they were $8-10 each on sale since early fall.
I should get those for my parents. They be serious meat eaters/cookers.
I hope they work well… all my forks and stuff give me grief when I wanna shred meat quickly.
Thanks! It was really tasty.
I remember my mom using no-sugar pectin when making freezer strawberry jam when I was a kid. I wouldn’t ordinarily have had a problem with it, but now I do, since it often contains dextrose. Being diabetic, I’d rather have something that doesn’t spike me as much and give me a hard low sugar crash afterward https://tlhdiabetes.wordpress.com/2012/04/05/dextrose-diabetes/
Raaaaaawr!!!
Nice!! I have tool envy…..
inb4 wolverine jokes
I don’t even Marvel, so …stop before you start
Jake Croston – here ya go
http://www.amazon.com/dp/B003IWI66W/ref=twister_B00PMK78NK
pls tag your nsfw
Added to cart.
Oooh that looks good! And it kind of reminds me a little of jezebel sauce (minus the horseradish, of course)
Sowwy, Melania Telaraña
Ooh pls tell me moar about jezebel sauce
http://www.myrecipes.com/recipe/jezebel-sauce-1 that’s kind of a basic recipe, but my fanmily does cranberry sauce, apple jelly, hot sauce, grainy mustard, and horseradish. bring it to a boil and serve over pork that you have ripped to shreds with your boar hands
Gimme all the fookin sauce recipez!
We don’t really use recipes in my family. Half of us are too drunk to measure and the other half are too uptight to share
Lol. I don’t have them either, but I do like to use a recipe as a guideline when it’s something I’ve not made before. In the case of the jelly, I’d also prefer a recipe since I’m really trying to find a perfect version that’s low in sugar. I can HAVE sugar, but I prefer to keep it to a minimum so I can enjoy moar sauce LOL
You can also use them for self defense! Haha
Lol yes. There are a couple comments on Amazon about that in the Q&A section!
Sneaky buggers, skirting around the rules for no sugar.
I did a little digging, have you seen this: http://goo.gl/qB0WXk
It appears to be expensive but from what I’m reading, you can get several batches of jam from one pack. Works out to almost the same price as the dextrose loaded pectin. 🙂
Cool! What will they think of next?
Lol Melania Telaraña! Sounds like my family! 😀
Terry McNeil Sounds good, thanks! I will check it out.
GRRRRRRR, BABEH!
I’ve been eye balling those for a while now. Let me know how they work.
Sounds delish! Been thinking about trying s recipe since I cancelled my snack subscription and have been craving pepper jelly.
Oh, I will!
I quit Graze and Naturebox. Too much carbs and sugar in everything. Even some of the nut mixes had too much salt or even sugar in them.
Graze is where I got my pepper jelly monkey.
Monkey? o.O
Monkey on mah back….
Ha ha ha ha!
Lg
Huh?
Forgot the link
http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/marcella-hazans-broccoli-and-pasta-soup.html
Lost ur cell number. Stace
Lost ur cell number. Stace
Who?
Who?
I had tacos. I have been breakfast-lazy during finals.
Oooh tacoooos
yum on teeny shoulder roast
yum on teeny shoulder roast
nom.
wud eat.
Meyer lemon cake and coffee. 🙂
coffee
It’s a pretty good combo
Cake!
Bruce Shark das nawt breakfast
Zero calorie and sugar Monster energy drink and a bag of wasabi and soy sauce flavored toasted almonds
Three lime gang
Three lime gang
Bobbi Jo Woods I know.
Super sucky morning.
Actually, there’s five. I’m still holding four, and one fell to the floor before I could get the shot lolol
Hence the caption, kinda
Actually, there’s five. I’m still holding four, and one fell to the floor before I could get the shot lolol
Hence the caption, kinda
I sowwy, sharkyface
My daughter is addicted to the stuff, and I save the containers! I like this snack idea!
I think I may need to learn to make it myself.
If I want to enjoy it, I can literally have a golf ball-sized scoop without spiking and that’s it.
I’m so freakin’ jelly right now!!! 🙁
Great eating! Late dinners are teh bestest! 🙂
I was going to wait til tomorrow, but couldn’t resist folding up some of the spicy meat into a nice warm corn tortilla and threw some onion and cilantro on it.
OMG, I love golden tomatoes. Depending on the variety, they can almost be a dessert
You’d like these. They’re really sweet and jammy. NatureSweet Sunburts. About $3-4 a pint.
I’ve been getting Zima tomatoes recently and they are out of this world. I’ll look for the NatureSweet next time I go to the store
They’re kind of hard to miss at my store, so I wonder how anyone could, but in case yours does have them, they’re in a containers like this: http://www.krogerkrazy.com/wp-content/uploads/2012/07/Nature-Sweet-Tomatoes.jpg
Yes, please!!! Those tacos look fabulous! 🙂
Thank you
There’s plenty, Terry McNeil! C’mon down to Minnesota!
I wish Bobbi Jo Woods ! 🙂
I know 🙂 I just …never get to say “C’mon down” to ANYONE, hardly 😛
Hahahaha! 🙂
Jeezus that looks good!
He had nothing to do with it, I promise
That Cholula is the real deal.
Yes. I like the chili garlic one
I have never seen a red knife like that. Also the carrots look delicious. It’s hard when you can’t make your own food and have to eat fast food or bad diners.
That is a great idea about saving the scraps.
No one HAS to eat fast food, Motavis Jones
Thanks, I got the knife from Stacy Frazer 🙂
Bobbi Jo Woods true. 🙂
Stacy Frazer are you selling knives? or was this a secret santa thing?
Isn’t it though, Rose D? I’ve been doing it for a few years now. Any veg scraps and even meat bones, cheese rinds, all those are great for starting a stock. Here’s some tips on what you can save, if you want: http://www.thekitchn.com/tip-save-vegetable-scraps-for-stock-67995 and a recipe for vegetable scrap stock: https://food52.com/blog/10119-how-to-make-vegetable-stock-without-a-recipe
Bobbi Jo Woods thanks!
Secret Santa, Rose D 😉
Anytime!
Good for you Bobbi Jo Woods! You are doing it right!
🙂
I’m trying, Di Cleverly! I still eat things I probably shouldn’t, and still over-eat, but since I also exercise sporadically, I’ve maintained my current weight. I’ve got to lighten the load, still, so to speak. In more ways than one.
Oh nom nom that looks sooo goood and I love love love radishes!!!
ME TOO!
Looks so good!
Was quite tasty. Give it a try. I think I would do the salad again without the radish and maybe use some red onion and citrus
Bobbi Jo Woods I need to. I will once the Holidays are over. My eating habits have been so bad lately.
Holidays makes it harder, for sure. I’ve only just recently recovered from Thanksgiving!
I love radishes on nom nom lol
We had green and purple cabbage tossed with olive oil, fresh minced garlic, maple syrup, red wine vinegar and pumpkin seeds. I rarely cook when Dave’s not home.
Nom nom nom that sounds good
I love a salad that’s not typical and heart cabbage and tangy things
Nom
Hungry. So hungry.
Enjoy your baff, Sharkface
Oh wow! I like ham. I got this at Lunds through their online delivery.Wonder if they have their ham. My current fave ham is by Metro Deli of Chicago, it’s a very thin-sliced applewood-smoked and uncured ham.
Yes, darlin’. Ooh, indeed.
Smelled like grandma’s kitchen in here this morning
Yep.
ya velkom
I so admire your ability to make the stuff.
Ayep. I make the stuff.
That could be your catch phrase.
Soooo tasty. I want one.
Comin’ right up! How many eggs?
Two, please!
PS I’m out of English muffins.
I love green beans! Yum!
Terry McNeil just FYI, I did buy a package of the Pamona’s and guess what? The calcium water and liquid pectin, when prepared, will last months in airtight containers in my fridge, which is a blessing, since I’m making just a small batch of the cranberry pepper jelly tonight. Thanks again!
Me too
Bobbi Jo Woods Excellent!!
You’re very welcome! 🙂
Yup. Making gb almondine for Christmas 🙂
Yep and I found it for about half the price of the one you linked – I think I paid about $7-8 for mine
Iz so yummy
I make it diff all the time. Sometimes I use a lot of garlic and saute it with butter, and then add a good hefty squeeze of lemon
Even better, smart shopping ftw! 🙂
I plan on having green beans “french style” over da weekend after stuffing meself full of unheathly food, a Xmas detox kinda thing.
Mmmm detox
wat
Gorgeous omelette! Only reason I ain’t droolin’ over it is cus it’s almost 3am, I’m home for Xmas and me knows that in da morning I’ll be having an awesome breakfast!
PS English muffins aren’t really English hahaha
It’s the eve before Christmas eve here, so many of us are still busy with preparation I have wrapping and some cooking to do (not a lot, just maybe going to make some pepper jelly and throw some stew into the crockpot for myself the next few days and take it easy). Then I still have some client work tonight and sort of tomorrow. We’re all off to Mom’s tomorrow evening.
Lol I know they’re not English, kinda like a half-assed crumpet, though. Well, we call them that here, regardless.
I’m pretty sure I’ll be needing a food detox after da holidays. I tend to misbehave and eat things I shouldn’t. Holiday season started a couple of hours ago for me and shame on me I’ve had more than I should have.
Many of us do overindulge. It’s bound to happen – try not to stress about it. Life’s short and meant to be enjoyed.
No wrapping or cooking on our end. Xmas Eve wif my papà, nonno, sis and her lady in Firenze. Xmas is all about da food, drink and togetherness! TOGETHERNESS is what it’s all about! If I were you, I’d ditch da client work and have a drink or two.
My murican female unit gave me an English muffin once. Poor thing she was so disappointed when I told her that they weren’t really English.
Always enjoying life!
MERRY CHRISTMAS!
FUCK YES
Sounds good
I love those bowls, too!
We broke one, sadly 🙁 So there’s only 3
I need new bowls. My kids learned to load the dishwasher. Unfortunately that has consequences. Lol
This was an accident. We came back to my house from Christmas shopping, and I fell on my ass on the icy sidewalk, bag in hand. The bowls were in there, and since they were from the thrift shop, they were only protected by a bit of paper.
Oh noooo. I hope yer booty is okay!
I’m fine. It was a week ago.
That sounds yummy. I also don’t much care for sweet dressings. Let us know how you like it
Purdy
Yummy
That’s what we’re having tonight lol
Enjoy!
Thanks
I love clementines when I’m thirsty.
Our salad dressing is always olive oil and vinegar or lime and salt. Grew up hearing my mum saying that a salad should be “light”, a gust of wind is supposed to blow away a salad.
Olive oil first, salt and the last thing is vinegar. Vinegar “cooks” the lettuce so we believe it should be last.
Water works for that
When I eat clementines, I like to bite along the seam then turn them inside out and eat just the juice cells.
Very true, water works butttttt when I’m thirsty after dinner,wine and drinkies, I want a fizzy drink so I usually grab a clementine or a grapefruit.
I eat the whole segments. Fiber is good 4 you
gawd that looks gud
Gimme
If you mix it with pasto will it explode?
was gud
Only thing I didn’t have was olives and roasted peppers. Just made do.
Yom.
So full. Come eat rest, Bruce Shark
Gladly.
Hungry in a beeg way……
I know your version will be better. 🙂
I think – too many ingredients. When you redo it ..like maybe only one leafy green.
… and yeah that flour and corn syrup gotta go.
Terry McNeil thanks for the vote of confidence 🙂
I agree, Nisah Cheatham – not a fan of kale, maybe I will keep in the escarole and maybe put in fewer pieces of fennel? I love greens though, and honestly, full grown kale is not my fave, but when it’s cooked in soups, it sort of melts into the background. I really didn’t think it was too much green. I’ll have to think about it.
Oh and for anyone curious, I found a listing of the ingredients in the “Tuscan style” seasoning to use: garlic, onion, bell pepper, black pepper, crushed red pepper, oregano, basil, marjoram, and parsley. My store carries a salt-free bottle of this blend, so I will probably just grab it and use that to start.
I was more thinking about the variety. Could you taste that you had three?
I would try same volume of greens but pick the green you most like. Like drop the Kale and double up on the escarole.
Personally, I would also ditch the cabbage.
Your addition of mushroom seems warranted though. I like that. #umami
Catherine W. lulz – I have a face for radio
Ahh I forgot about the cabbage! I mean, I did list it here but that was just me typing up what I saw on the list of ingredients. I LOVE cabbage. Raw, cooked, doesn’t matter. But this dish, I honestly didn’t notice it ow that you mention it. I definitely wanted more fennel, and will use more escarole and skip the cabbage. I have some in my fridge, but that’s going into a beef stir-fry this weekend with sugar snap peas, onions, carrots, and brown rice.
The mushrooms were just incidental as I needed to use them up before they got dried out or got slimy. I usually toss them into a brown bag when I get them home, to keep them from doing that, but then sometimes that dries them up too much, which is OK if I’m using them in a soup. Anyone else have that experience?
Yep. That exact thing is happening tonight.
Yuk yuk the guys on the radio sound hilarious
Oh it can’t be that bad, Catherine W.
I would love to hear everyone’s voice, actually
I’m sure they’re fine, Shiitake are usually drier than most shrooms…in fact, buying them dried is good, too. If you put them into a brown bag now they should be OK.
Cheers, Catherine W.
I have some in here that are a few days old but they’ll go into a pot this weekend anyway. Good luck!
Corn syrup wha?
Yeah the broth ingredients list showed that
Take out the ground turkey and I wud eet
Spicy Italian sausage
I wasn’t a hardcore fan of ground turkey years ago, but it was surprisingly good in this soup, Shannon Shoffner
I also have some of that in the freezer, so I could do that, too, Bill Davis
Yup. Da Norskies love da fish
Delicious
Umm..no thanks. Too hot for me
Yeah it has some kick to it. Not the hottest salsa I’ve had, but pretty good
Very!
Oh. I’ll have to try this. And yeah, there are better fresh salsas out there but Pace is not bad for jarred stuff. And just like you said, I actually recognize all the ingredients
I’m pretty happy with this. It does have a lot of tomato flavor though, but I love a tomatoey salsa
Same here.
🙂
Yummy! I am drooling over here!
They love you, too
C’mon over, Di Cleverly – I’ll make you one of my everyday salads to impress you LOL
Looks fabulous!!!
Really easy and super yummy. Would make for everyone
😛
Yes. Both you and Petter Hehebæk are raciss
Mah new diabetic diet requires this.
Yum.
Bruce Shark you still just pre-diabetic tho right?
C’mover I cook for u
Maybe
Petter Hehebæk I think that mighta been for me. Sorry maybe.
Bobbi Jo Woods Yep.
Blood draw/re-test in 3 months.
You’ll do fine. Lemme know if you need any help tho
Thought of you and your romaine lettuce today Ms. Bobbi Jo. I got a romanesco broccoli at da market today, beautiful looking bouquet, wtf do I do wif it?!
Sounds yummy!
I’ve never had that before
Peep this, Gianni Smitty
http://parade.com/23643/linzlowe/what-the-heck-is-romanesco-and-how-do-you-cook-it/
Bobbi Jo Woods interesting read. Neva had this so we’re going to treat it like a broccoli then I’ll let you know how it came out.
K
Hello!!!!
Hellooo there!
Yum! I make a dish called Pancet with rice noodles, chicken and veg. It’s really good, you can eat it hot or cold. 🙂
Sounds really good
I’m going out soon, I’ll get you the recipe later this evening. 🙂
Super! Thank you
And a side of sautéed bok choy?
This is leftovers, Loc T – but yeah. I’m not a fan of regular bok choy just sauteed on its own. It’s got a taste I don’t like as much as baby bok choy. Gonna chop/freeze half raw for soup, and will stir-fry the rest with turkey, beef, onions, scallions, soy, chili, ginger, and garlic, with a big batch of brown rice too, and throw meal-size servings into the freezer.
So no bok choy ice cream then?
Not just yet
How about you make it and report back to us?
Bringing my plate
Dat cream tho
Make it a bowl, Marsha Reid, and there’s at least still 12 cups of it, hot.
Woot woot!!
I picked a good day for it. Two degrees out right now. Feels like -23F
If I was in the neighbourhood of your state at least, I would make a point of inviting myself to dinner.
Looks like someone already beat me to it via Google, but the second link should also give you some ideas with your stash.
http://www.tripadvisor.com/LocationPhotoDirectLink-g154946-d1778678-i72639992-Sparkling_Hill_Resort-Vernon_Okanagan_Valley_British_Columbia.html
http://maloucc.weebly.com/blog/category/20-ways-of-bok-choy
Joan-zin’ for that flavor- flav.
Yeah? Too much anchovy flavor for me.
Bobbi Jo Woods Thank you….
i will continue to read and follow any recipes and recommendations you post/have.
This doesn’t have to suck…I can cook and I can change.
Next Flick is always a plus.
Yes. You can do this!
I’ve been diagnosed as type 2 since 2007 (who knows for how long before that, I had it) and I tried both diabetic friendly meal plans and low-carb/higher fat ones, and the low carb ones aren’t good for me, even though I really wanted them to be. I can spike my blood glucose worse on something that’s low carb/and has fat in it, than something that’s sweet. So I’ve decided to slowly let some complex carbs back into my eating, but very few, and they’re typically whole grain. Barley, tiny pastas like cut up spaghetti or mini-Penne and/or orzo/Pastina, occasionally a heap of linguine, but with LOTS of veggies and a tiny bit of cheese.
When I want something sweet, I make sure I have fruit in the house. Oranges, tangerines,bananas, plums, apples, berries, pears, peaches, etc. I occasionally have pizza or ice cream, but am working to curb those. Whatever is in season is cheapest. Hope that helps you, too.
Oh, and I reserve the alcohol for say, maybe twice a month.
That’s the hard part for some (not for me, I’m pretty much a social drinker, which is hard to pull off for a homebody). Lately, I had a lot more wine than usual due to holiday gatherings, but switched back to 2 glasses maximum, per week. I typically don’t need a drink but in winter, I stock up in the red when it’s on sale so I might have a couple glasses every other weekend or so.
5. Will asking me questions when I’m hongray result in traumatic bodily dismemberment?
🙁
It’s live. It’s spontaneous. Anything could happen.
Appreciate it. I do.
Luckily I love veggies and fruit.
I have almost zero sweet toof, my first loves are pasta, breads, potatoes any way, cheese….
If I can find ways to deal with those things being largely out of my diet, I’ll be o.k.
Learning a bunch about how my body uses food…and I am more aware of how I “feel” health wise. It’ll be good.
🙂
Google Plus post of the year, so far.
😛
HAVE some damn bread. Make it whole wheat. have ONE slice. Or get flat bread or some Triscuits (the plain ones are actually low-g.i.) Then be done. Have some pasta, make it a small amount and have salad first. Rice is the worst. Want rice? Cook brown rice or barley. Or whole or steel cut oats (the little nuggety ones, not the rolled ones). Stuff yourself with greens. You love baby bok choy and you’re in the land of year-round veggies. The gardens of Minnesota are closed up til at least June as far as producing anything goes, but you got it lucky.
?
Doesn’t taste very good on salad, tho
Oh! And I love the sound of this, and I’m sure it’s really LOW-CAL and shit. It’s basically a cheesy greens & beans bread pudding:
http://www.thekitchn.com/slow-cooker-recipe-cheesy-swiss-chard-bean-sausage-panade-recipes-from-the-kitchn-183619
Hehehehe! Kimchi
runs really, really fast
i really like doing stuff with tortillas. the quiktrip down the street has mac and cheese taquitoes…. i know, ew! but i like em 🙂
omg instant death
You’re lucky you can run fast, Terry McNeil! That, and my knives need sharpening.
Tis very tasty
Ya know you could make Kimc…never mind! Hahaha runs…
^^^^^ Hehehehehe!
Dangit. I was too late to be inb4 kimchi.
Everything’s already made
*sticks out tongue*
I’ll have to try this. Daughter loves ranch.
Forgot to note: this is just MY recipe and isn’t “typical” of a Ranch dressing flavor. You may like to keep it basic and just use chervil, onion and/or chives, and dill (definitely keep in garlic and lemon, those are typical).
Let us know how yours turns out if you try it, Angie Person & Mz Maau
Agreed Mz Maau
Good?
Uh. Yeah. I don’t post shit I don’t like
Lol….
🙂
NOM.
IDK what Justin’s is. Forgot to point out Barefoot & Chocolate limits its ingredients to whole, fair trade stuff we can pronounce. American and European Nutella used to have the same ingredients (I first heard of it/tried it in about 1994 or ’95), til Nutella got mainstream popularity and started using crap like partially hydrogenated vegetable oil and making it way sweeter than before, where people report the European kind tastes like the kind they used to know when they first tried it (in US) and is more creamy and less sweet. I guess Trader Joe’s has a type of this spread, too.
Oh my zod.
Try other beans too. When i used to wander the Mexican supermarkets i tried them all. Butter (mayacoba), red, black, pinto, the fuck knows what else.
These are pintos
OOO!!!! Gimme, gimmee!!!
Of course they are pintos. Refriados son de pintos.
I re-fry mine in bacon fat… I know its gonna kill me one day, but at least I’ll die happy!!! It’s incredibly good!!!
Right? I mean, vegetable oil just doesn’t taste that good, and welp, I just don’t have lard around.
I save all my bacon fat in a jar…I probably have about a dozen jars of it…bc, you know… bacon!!!
I probably bacon once every 4 months, at the most. Uncured, lower sodium stuff, but it’s superior, and thick cut
Refried beans are basically Mexican hummus.
Ha ha, I love that!
SeriousEats said Mexican mashed potatoes LOL
Yes please
Looks de
Hungry.
OOOOOOOOhhhhhhhhhhhhhhh haaaaaaay Good morning
Still a bit underbaked, even though I baked it and baked it 🙁
put inside tortilla and put in frying pan with lid
that would be my fortune cookie phrase
Lol no
There’s already bread in it
I made re-fried beans and tortillas tonight, bc of you Bobbi Jo Woods!!!
Fanks, babe!!!! I haven’t had them in so long, and they were great!!!
I forgot to take pics until it was too late… 🙁
🙂
Lol
Oh this sounds and looks delicious!!! 🙂
You guys! I had this for lunch today and it was soooo good. And rich. I had to persuade myself to eat salad for dinner.
Me 2
Needs more nuts. Next time, will probably add peanuts. The almond slivers ain’t cuttin it.
Looks super delicious
Thanks, it really was
Want!
I have everything to make more!
C’mon over!
A million times better than those bagged salads!!! 🙂
Ooh, lookie what I found today:
http://www.thekitchn.com/nutella-taste-test-we-tried-chocolate-hazelnut-spreads-and-ranked-them-taste-test-213703
I have the same reaction when I find modified food starch in yogurts! 😛
Di Cleverly You must be buying the kind with something else in it besides yogurt (fruit or flavorings)? I just buy plain. It should be nothing but cultured milk and live cultures.
Have you tried Fage? I think it’s pectin free
Shannon Shoffner I’ll look. I’ve already gone and found a list of yogurts with lower sugar amounts (I mean, it’s a milk product, there’s going to be some sugar because of lactic acid being a sugar). I saw that Stonyfield plain Greek and Chobani plain Greek both have under 9g each per serving.
I can’t stand anything but vanilla! I.mix in my own fruit and granola. 🙂
I’ve stopped purchasing greek yogurt (byproducts in the environment). Switched to plain organic yogurt. If I want the yogurt thicker, cheese cloth, drain for a few hours or even overnight (labneh – great cream cheese substitute). 7 grams of sugar in 175 g serving (that’s a 6% MF yogurt). Something to consider? 🙂
Yes. I should try that. I mostly use it for salad dressings and the occasional substitute for sour cream or heavy cream in cooking. But I figure I already do enough food prep and making stuff from scratch, the last thing I want to do is mess with an ingredient, something I should be able to just reach for in its purest form and use it, and not have to fuck with it.
I hear you, nothing more irritating than the fact you have to be careful with a food product that shouldn’t be full of extra (unneeded) garbage.
Now that looks completely delicious! 🙂
Wow, that sounds/looks so delicious! I’ve never seen brown rice noodles, where do you buy them from? They would be much healthier than white rice for sure. That’s what I love about cooking, you can take one dish and turn it into anything your heart desires. Now I want Pancit for dinner! :))
It turned out OK. I messed with it a bit more than I should have, thinking the noodles would suck everything up and leave the dish bland, but now it tastes weird. I know better now. I have little experience w/Asian dishes. I can make fried rice, and that shouldn’t count.
Thanks to you, Connie Thornley – I may have never tried this. When people share, it makes it more approachable and seemingly makes it doable.
I used these: http://www.amazon.com/Annie-Chuns-Brown-Noodles-Maifun/dp/B0048IAIQ6 – just to show you the exact product–I paid $3.79 for a box at my local store, but if you use them a lot, Amazon looks cheaper (that price is for 6)
Well if I hadn’t met so many great cooks over in Guam I wouldn’t have tried it myself. They eat Pancit warm or cold over there. I tried it cold, but prefer it warmed up. I’m glad you aren’t afraid to try new things. I enjoy seeing the cool salads you make with things I would never think to use. :))
I’ll add them to my never ending list at the Zon! I try to buy ahead when I can, and I have a once a month pantry box delivered. Love the Zon. 🙂
<3<3<3
I want that.
C’mon over, there’s a billion tons of it
And I’m starving after my pathetic attempt at a run!
I soak my white rice noodles in warm water for five minutes before using. I’ve never added them directly to the pot like that. Are the directions different for the brown rice noodles? Bobbi Jo Woods
If you try it my way, you might be disappointed. Hoisin sauce is not a good substitute for oyster sauce, as I’ve learned today. It adds a bit of a cinnamon/anise component that I didn’t want. I skipped the sugar called for in the traditional recipe (2nd link in the post). You may or may not like it that way.
Connie Thornley I was reading about how people soak rice noodles and someone said they are just fine if what you’re making has lots of liquid, and I see that Caroline Phelps’ recipe doesn’t mention soaking them, so I just put them right in. If you like softer, less “toothy” ones, maybe soaking is better.
I’ve only had regular rice noodles already prepared, so I can’t speak about dry ones, brown or white.
Looks and sounds delicious. 🙂
It was pretty good. I think I made the dressing a bit too sharp. What’d you have for dinner, Terry McNeil?
I made a homemade pepperoni pizza.
Bobbi Jo Woods Dinner’s still cooking. I have an idea for a couple of sides, just finalizing details. 🙂
Tich of honey or stevia to smooth the dressing out? 🙂
Ooh homemade pizza
That might work, Terry McNeil
Tasty looking.
Super yummy
Ahi tuna salad with real wasabi (strong as f!)
Wasabi is mah jam
Bobbi Jo Woods Yep! I have a bread maker that I use to make the dough.
Cake I am an ADULT
Mm hmm
lurve blood oranges.
Also, they are very pretty.
Yes! But unlike regular oranges, they leave worse stains!
Bobbi Jo Woods I only figured this out after staining a kitchen towel.
Lol is that what it said? I didn’t read the whole thing
Ha ha
I gotta make that oatmeal bake, this is getting kinda boring
I had a cutie tangerine thing.
Hungry.
Wud eet. Except for turkey bacon 🙁
Shannon Shoffner 🙁 I know it ain’t really bacon. It’s crunchy turkey meatstuffs. But I just call it what it is.
Bruce Shark that’s not very mush breafust
Not even sardines, Petter Hehebæk?
I’m trying to figure out what I want….
I can’t eat real food… :'(
It’s like swallowing roofing tacks and glass shards… Every 5 seconds…
Send help, please….
wat happened
I haz de sicks….
Memes
🙁 get better you guys
┏━┓┏━┳━━━┳━┓┏━┳━━━┳━━━┓
┃┃┗┛┃┃┏━━┫┃┗┛┃┃┏━━┫┏━┓┃
┃┏┓┏┓┃┗━━┫┏┓┏┓┃┗━━┫┗━━┓
┃┃┃┃┃┃┏━━┫┃┃┃┃┃┏━━┻━━┓┃
┃┃┃┃┃┃┗━━┫┃┃┃┃┃┗━━┫┗━┛┃
┗┛┗┛┗┻━━━┻┛┗┛┗┻━━━┻━━━┛
Update: Yeah, I had to eat it with a fork and knife. Ugliest thing on a plate but damn, it was SO GOOD.
If I wasn’t full on wings, wud b jellis
Not ugly, beautiful.
Ha ha got a soggy bun on bottom, but was worth it!
Soggy gravy bun bottom…..
I LOVE MUSHROOMS!
Butter and garlic?
Lol
Nah. Made shroom gravy for a burger
Angie Person
Nommmm! When you finish everything off in the pan, it’s soooo good.
oh yeah bby
Looks good as hell
Thanks. It was!
Is there a way to private message u
Nope
Damn
Maybe text
Yep, it’s pretty mild. Just what I had on hand, no reason I chose it specifically, other than it goes with taco-ish things better than say, Parmesan LOL
WOULD STUFF INTO MY FACE. NOT JUST MY MOUTH
YOUR WHOLE FACE
drool
eating some now
omg it’s really good.
Damn that came out looking good!
Thanks!
IT IS.
Very nice!
🙂
♥ld bay 🙂 Looks really good.
I love feta…eat it lots.
I was tempted to eat the whole thing :/
Thankfully, I had some carrot sticks nearby – I’m trying to stop being a complete pig. I have been eating like crazy since Christmas 🙁 It’s almost all mostly good, healthy food, but I still overeat.
Petter Hehebæk I don’t do sardines, but you could try it and let us know
Petter Hehebæk I’m gonna try it, now.
extra-virgin olive oil
Anyone who lives in America and cooks anything beyond toast has heard of EVOO because stupid American cooks on TV have made it a common acronym and it’s very easy to just throw into conversation & recipes by accident. Sorry.
lolol
Delicious
Looks good to me 🙂
I want to dip a big piece of bread in that
It’s waiting in mah fridge for me when I get home. On my way to a film screening.
Looks so good!
Thanks, ma’am.
Totes is. C’mon over.
No u auntie Bobbi.
Snort. Lol that guy
Feta…..mmmmm
yass
Ooh that sounds like an interesting mix
Yum
You’re producing kinfolk, it’s hard work, Daniella Arianne
That sounds amazing Daniella Arianne!
I think we need to see pics next time you get it, and/or send us the website menu so we can try it at home 🙂
Sweet!
mmm sherry vinaigrette sounds good
saaaaaalaadddd
Also, thanks for that. Would you say the salad is mostly a kale salad with the stuff on top being, um…on top? The photo is making me think that. Or would you say the ingredients are about equal in volume?
Thanks. I will probably replicate this soon. I may use baby kale or spinach, though.
Spam LITE is actually still pretty high in sodium :/
I have a can of it in the cupboard. Let me know how it goes.
Tastes great. Just one of those rare treats. Not as tender as regular Spam, though. I suspect due to slightly less fat content.
The Chinese chop salad sounds so good. What’s in it?
This was from yesterday, just forgot to add it. The lettuce is called Collassial romaine and it’s really good
http://goo.gl/EQ0VCG
Yum! Want!
Leftovers for me tonight.
First time I ever made these.
Mmmmm
Sometimes those super-crunchy salads tasted really good leftover, they get a tiny bit of sog to them.
Ten bucks is still not that bad if you get leftovers out of it. Especially with fresh and high quality food
They don’t like you, either.
I didn’t have any cilantro, so I made do 🙁
I prefer cilantro
You said “fish tacos”. Huhuhuhuhuhuh.
No. I wrote it, Butthead.
I like cilantro and scallions best when used at the same time.
Allyson Whipple Me too, but like I said, I was out.
Yay FISH!!! I have no feckin’ idea what kinda fish you used and I don’t care dat you didn’t use cilantro (coriander); all I’m excited about is that you had FISH!
Yum
You make such pretty food! Yum!
Gianni Smitty it was breaded pollock – an Alaskan fish
Thanks, lady!
Mmm, yummy. Looks beautiful! 🙂
Bobbi Jo Woods I’m familiar wif pollock, when dried it’s “kinda” like cod (we call it fake cod). Did ya bread it yourself??? Cus if ya did, damn I’m feckin’ in luv wif ya and will propose for da millionth time! Marry me!
Thank you
Those look deliciously beautiful! Yum!
Nah. It was beer-battered and frozen and I baked it.
Thanks. They are really easy
So I see your preparing to move here to San Diego, land of the endless fish tacos….
I’m a bearded Polack.
you’re* and no. I’m not ever ever ever gon’ live in Callyfornie.
I remember saying that too.
You’ve never been a Minnesotan, though
Briefly, I used to live in Minneapolis, but I was like 3.
Doesn’t count.
🙁
Purdy clementine flower!
Total accident. I just started peeling it from the top and continued that way.
u so krafty
I do this too!
🙂
I continually have a bag in the freezer (home and work) for vegetable scraps. Best base ever for soups.
Natural born fruit artist ?
Smells so good in here now
I eat two of these guys a day, and I always try to get peel off in one piece.
Never this artistically tho.
Me too. We are clementine twins
Bobbi Jo Woods CUTIES FOR LYFE
Hello are you married??
These is Halos kind
Spirals are really fun, too!
Looks way to easy 🙂 Looks like EB egg containers as well.
I did this with some leeks celery.
My grandpa use to do this ?
Angie Person how’d they turn out?
Cutting the tops of them EB things was NOT easy, Motavis Jones
The Brothers Green on YouTube just have a glass of water with scallions and various fresh green herbs like parsley and cilantro thrown in and just snip them off with scissors.
Guess who already knew that?
Bobbi Jo Woods that had to be hard to do as it caves in erry time 🙂 I miss getting eggs from our chicken coop.
This is basically how we stay in onions, garlic, leeks, scallions, potatoes and sweet-potatoes. It’s why, when at the farm market, we look for items that still have their roots/shoots/etc. attached rather than the ones that have been “prettied up”.
You grow potatoes hydroponically?
We start them that way, then take the slips out and plant them in garden beds. Hydropinc is ok for some things, but growing in soil really helps the flavor-profiles of most things. Our soil tends to make for very angry onions/garlic/peppers. Growing in the garden box also tends to result in bigger potatoes and sweet potatoes.
Hmm. I rent. Wonder if I can have small boxes or beds above ground here.
Do you have a balcony or porch with a railing? They make small planter boxes that are designed to go over your railings. They work well for us (along with my wife’s sun chair on the upper deck, she put rail-boxes up so she could have herb-scent surrounding her).
No I am on the garden level, so just sidewalk and yard. No railings of any kind.
You could always try doing a pallet-garden?
http://www.growingagreenerworld.com/creating-a-pallet-garden-step-by-step-instructions/
It maximizes the space you do have.
It’s not my space. I’d have to ask.
Oh this is Hilarious someone must have me blocked because it totally looks like Bobbi Jo Woods is talking to herself.
Weird, Megan V
Bobbi Jo Woods meh I don’t care but at first I was confused because I kept getting notifications and I’m like.. Why am I getting notifications and it’s just Bobbi talking to herself? Huh? Lol
lmao
IDK these people
Bobbi Jo Woods the leeks grew really quickly. The celery grew a bit, then molded :-(. Prob my fault.
I totally have Megan V blocked…
Not
hahah
Beautiful!
Beautiful!
Thank you. Wish you could have some!
Thank you. Wish you could have some!
Yes, me too! 🙂
Yes, me too! 🙂
Why not some meat sliced from the bone instead? Turkey or something? How about a meatloaf sammich? Those are my mom’s fave.
Crap, that sucks. Well, you can still (if you like that kinda stuff, I don’t really) have canned or potted meats like pate, ham, Vienna sausages. Or you could zap some lunch meat to steaming hot and that is supposedly able to kill any Listeria bacteria (http://www.everydayfamily.com/slideshow/5-pregnancy-myths-cant-eat-lunch-meat-things-thought-knew and http://www.chowhound.com/post/pre-pregnancy-feast-649529?commentId=5042191)
Yeah, temperature can make all the difference. I guess I was supposing that as long as you cooked it to 165 and then ate it (not putting in the fridge) once it cooled a bit, you’d have killed it effectively. http://www.livestrong.com/article/502500-how-to-cook-lunchmeat-when-youre-pregnant/
Guess it depends on what you’re talking about. Ham, roast beef, and turkey, probably not. Salami and spiced pork type stuff like Capicola, soppressata, probably eww.
I love broccoli slaw
I usually mix it with some salad dressing, but also have done like, a cider vinegar/yogurt combo. It’s great with raisins and apples, or bacon and cheddar
So day 2 and this still tasted good but for some reason, all the bits of asparagus and mushroom floated to the top, whereas with my last crustless quiche, the ingredients stayed suspended in the custard mixture. Do you think it was because I left out the cottage/ricotta cheese, Terry McNeil? I’m a bad baker!
So day 2 and this still tasted good but for some reason, all the bits of asparagus and mushroom floated to the top, whereas with my last crustless quiche, the ingredients stayed suspended in the custard mixture. Do you think it was because I left out the cottage/ricotta cheese, Terry McNeil? I’m a bad baker!
Bobbi Jo Woods I really don’t know, it’s possible. The ricotta/cottage cheese and eggs might have been a bit denser than eggs without, holding the mushroom and asparagus in place.
Bobbi Jo Woods I really don’t know, it’s possible. The ricotta/cottage cheese and eggs might have been a bit denser than eggs without, holding the mushroom and asparagus in place.
Hmm – ok. I figured that may be why this wasn’t puffed up as high as the other one too.
I only asked as I have a bit less experience with quiches, wasn’t sure if you had more
Hmm – ok. I figured that may be why this wasn’t puffed up as high as the other one too.
I only asked as I have a bit less experience with quiches, wasn’t sure if you had more
That’s cool, if I can help I will! The quiches I have some experience with are the ones in a pastry crust.
I’m learning from you! 🙂
That’s cool, if I can help I will! The quiches I have some experience with are the ones in a pastry crust.
I’m learning from you! 🙂
D’aaaaaw thanks! Baking is hard because math and science. Cooking is easy and more forgiving.
D’aaaaaw thanks! Baking is hard because math and science. Cooking is easy and more forgiving.
Oh and CHERUBS!
Those sweet little salad tomaters
I’ll be glad when I can eat salad stuffs again. Too much fiber right now
No it’s not. It’s jif because the creators of .GIFs said so.
suh gud
Pure comfort in a bowl!
Yesh.
Here, Stephanie Bird – I just made oatmeal like usual (1/4 steel-cut oats, 1 1/2 cups boiling water, a dash of salt) and then when they were almost done (20 minutes), I mashed in half of a really ripe banana and then added 1/2 tsp vanilla extract, some cinnamon, 1 TB palm sugar (brown sugar works, too) and a handful of chopped walnuts. OH! And a teeny pat of butter. I might skip the sugar next time, if I use a whole banana.
Mmm
Yup. It was nummy in mah tummy
omg woman
Measure, mash, mix, bake. Hop to it and you’ll be glad you did!
Aww
I’d come bake for you if I was close
I love to cook for people. It can be pretty dull doing it alone all the time.
What is that, exactly? It looks like some kind of inverted sea anemone.
It’s spaghetti squash
I love these.
Forgot about them…gotta get one…
yeeeeeeeeees
I want some.
I have another half waiting and ready
That looks so good.
It was – and really easy to make
The meat sauce took forever, but I made it awhile back and froze it.
Bobbi Jo Woods Did you post the recipe?
Rose D I just browned some hot Italian pork sausage in a heavy-bottomed stock pot, then added some sweet onions to saute. I de-glazed the pot with some red wine (about 1/2 cup), and then added a can of whole peeled tomatoes and turned the heat up to med-high to let them get warm. Then I mashed the tomatoes with the back of a wooden spoon and added salt and pepper to taste and let the sauce simmer for a few hours on low, stirring occasionally. I can’t remember if it was three or four. Anywhere between two and four is OK. Longer is better, and you can always add more tomato sauce or tomatoes/water if you feel like it’s too reduced, but I felt like the meat was breaking down to the point I wasn’t going to be able to taste it.
Bobbi Jo Woods thanks.
YW!
Here it is, for anyone else wanting it:
https://plus.google.com/u/0/+BobbiJoWoods/posts/1Nb4noNoqoQ
No no no no lies.
wat
This sounds deeeelish
IKR?
Mmmmm!!!! That looks wonderful!
Thanks 🙂 I felt like making take-out at home today
Very Tasty
Yummy
I do 🙂
Lo Mein mmmmmm 🙂 This really looks delicious.
It totally is! My first time making it. Will cut down on the oil to cook it next time (the sauce had sesame oil in it, too). It’s a quadruple batch!
I don’t like water chestnuts or onions, but everything else looks good.
I would happily remove water chestnuts and onions for anyone who asks.
MOAR FOR ME
C’mon over, there’s lots and lots
I do
Everyone should
Can I get the recipe for this please?
Sure. Here ya go:
Cook 8 oz of lo mein egg noodles or 8 oz of thin spaghetti (I used vermicelli) in pot of salted boiling water – if using vermicelli, cook for about 6 minutes for al dente, 8 minutes for more tender noodles (al dente is best). Drain. Toss with a tiny bit of oil (to keep from sticking together), and set aside.
Chop 2 cloves of garlic
Slice 1 red bell pepper
Julienne 2 carrots
Thinly slice 1 onion (I like lots, mine was large)
Slice thinly 1/2 head green cabbage (2 cups)
Drain 1 can sliced water chestnuts
Wash 1 cup snow peas
wash/chop 2 cups spinach or bok choy leaves
Whisk 2 TB soy sauce, 2 tsp sesame oil, 1 tsp ground ginger, 2 tsp brown sugar in a small bowl, set aside.
Add garlic to wok or very large skillet with oil on medium heat, cook til it starts to sizzle, being careful not to burn it. Add carrots, bell pepper, water chestnuts, onion, and stir fry til carrots are slightly tender, and garlic, peppers and onion are fragrant.
Turn heat up to almost high, add sliced cabbage and cover to steam it for about 5 minutes, lift lid and stir, adding in snow peas. Stir peas into it all, replace cover and continue to steam another 3-4 minutes.
Reduce heat slightly and remove cover. Stir peas and cabbage into veggies . Add in hot noodles, pour sauce over all, toss all to combine, and continue to cook for another minute or two, til sauce coats all.
Serve hot with scallions.
This is modified from a few recipes I’ve seen online. One of them called for mushrooms and spinach w/the red pepper and carrot, the other one called for the bok choy and snow peas. I love mushrooms, but I’m out of them, for the time being
Mmm…stir fry….
Bobbi Jo Woods Thank you so much!!!
Enjoy
Is that a Porterhouse steak? Yum!
yus it was
is…more than half is now in the fridge ’cause I couldn’t eat it all
That will be great on a salad tomorrow, or a wrap with veggies. :))
Or shredded up and put on a tostada with melted cheese and beans and salsa
NOW I’M HONGRY AGAIN
Yeah, tostada sounds really good, that made me hungry to think about it too. 🙂
how you cook deez?
I’m always weirded out.
they are cute, but only had them when they were yummy once.
Bruce Shark I washed them, then sliced them in half and some in quarters (some were beeg, I no rike dat–small ones are sweeter) and laid them onto a baking sheet lined with parchment and drizzled with a little EVOO. Then I sprinkled s&p all over them and put them in a 425°F oven for 12 minutes, until some of the leaves turned completely brown. They were nearly caramelized, some, and others, just tinged and warmed through. I never roasted Brussels sprouts prior to this, always steamed them in the micro.
Bobbi hello, kind of nervous to ask. But can you please tell me how you feel about my latest post? Thank you
Bobbi Jo Woods Nom.
Will try this.
What is the green oval things?
Pepitas, aka roasted pumpkin seed kernels (shelled)
Bobbi Jo Woods just wondering they look delicious 🙂
Was really good. Think I’ll mix the rest up with some leftover escarole tomorrow.
I like the photo it seems very vintage 🙂 Some homemade salsa sounds great.
Oh stoppit, you.
Dammit heritage (heirloom) tomatoes aren’t in season yet! Now I want some!
They really aren’t here, either. I paid almost four bucks for this one. But the tomatoes we get in winter taste like NOTHING. I was craving a real tomato flavor. This one reminded me of the kind my dad would have in our garden when I was a kid. Juicy and sweet and almost herb-y.
It is worth all the work.
Before browning the turkey, I mash it up with the Tuscan seasoning called for, and then sprinkle a bit more of it into the soup itself.
Steel-cut?
Yep.
Leftover steak, heirloom tomato, red onions, leaves of escarole, feta, and homemade tangy buttermilk herb dressing (https://plus.google.com/u/0/+BobbiJoWoods/posts/DuLrQCpYW32).
Feta!
Yesh. Feta.
I got the recipe here: (http://www.gimmesomeoven.com/italian-lentil-soup-recipe/) but did my batch in the crock pot – about 4 hours on high and 4 on low.
I think I put too much fennel seed in the sausage :/
It tasted too fruity the day I made it, so I figured it would calm down after a day or two in the fridge. I did not toast the seeds like Alton Brown said to. Oh well. Next time!
Gimme
Iz delish. Come over
K
Mmmm, yummy! 🙂
It really is!
Thanks! I think whatever ground meat you like will work, maybe you could mix in some Italian seasonings before browning it (like you would for meat loaf or meatballs), if you like that kind of thing? Hers actually did not call for any meat or pasta, I just decided to do that.
aww yeah
you’re gonna luv it
give him a little, save the rest for you
Turned out pretty good.
Oh, and I realize this might look like a lot of work, it was not. I get the chicken stock in shelf-stable 32 oz. boxes when they’re on sale 2/$4, and I use the Minute Rice blend – yes, it’s par-cooked, but still nutritious. Takes about 10 minutes to steam up…in a pan on the stove or in the microwave (use a very tall or large container if nuking, or it bubbles over). The broccoli is Birds-Eye baby florets, 12 oz. bag on sale for $1.99. I get fresh broccoli all the time, but sometimes the frozen stuff is just as good, and frankly, only having cooked it about two minutes, it tastes like fresh.
That’s been typical of my weeks, too, Daniella Arianne. In fact, I haven’t been posting stuff here as much, since most of the time, it’s really just boring stuff like cottage cheese and fruit or toast for breakfast, salad/sammich for lunch, some chicken and rice or veg for dinner. But the last week or so, I had been eating a lot of junk (potato chips and cookies 🙁 mostly) and I got sick of eating the same two soups every other day. I’m going to freeze what’s left and move back into salad and fruit territory for awhile since I’m off my meds for who knows how damn long.
Penzeys! I heart their cute lil catalogue.
I only have used their website but they sent me a catalog in my order AND a sample!
Any other stuff by them that you really like and recommend? I have purchased their Dutch cocoa, Green Goddess mix, Fox Point seasoning (haven’t tried it yet, just sounded good), Forward! seasoning, and dried shallots. They sent me a sample jar of Pasta Sprinkle, which is basil, oregano, thyme, and garlic all chopped up really really tiny so it’s perfect on garlic toast and noodles and isn’t all super-crunchy and you have to wait for it to get soft.
I have garden salad, sicilian, rocky mountain and salad elegant mixes. they are all pretty awesome
Hmm I will have to check them out
I thought I saw someone mention on your post about this that they wanted more lentil soup recipes, Daniella Arianne – but now I don’t see that comment on any of your posts :/ Anyway, if you wanted to pass this on, this is a good link that walks you through a basic (curry flavor) lentil soup, then has several variations below it: http://food52.com/blog/12007-how-to-make-lentil-soup-without-a-recipe
thanks!
Oooh super! You are welcome 🙂
Spring has sprung!! Time for a change in diet! 🙂
Yeah but not really here 😛
We’ll get plenty of lovely things come June/July
Yeah but I’ve been eating all teh squashes!
I still have a pound of frozen cubed butternut in the freezer and one of these winter squashes on da counter!
Connie Thornley I made your steak salad!
https://plus.google.com/u/0/+BobbiJoWoods/posts/Gc9zJGdBV5h
The seasons running about a month early (from talking to everyone). Possibly there also?
She toucha da Feta. Ooooh! Haha. That looks so good, too bad I had dinner already.
Spring is here (a’choo) and I just came in after some weeding. I should have put them in a bowl and call it salad.
There’s nothing growing here, Terry McNeil – the ground is still frozen. I’m talking LOCAL food.
Lol
Oh, and the diced onions apparently disappeared into the sauce. I cut them very fine but could still taste them. I love doing this with red bell pepper and mushrooms, too.
Looks and sounds wonderful and quick. The trouble with watching food programs, you get the cravings! 🙂
Yep! Lol
Only thing not quick was chopping the carrots. I usually take Sundays to do things like that anyway (wash and dry lettuce for lunches for the next couple days, etc.) so no biggie.
Great work! I’d eat that.
Thanks! I love your videos!
Have you had carrot top pesto before? What did you think of it? 🙂
Nope, I haven’t.
http://www.halfpriceshows.com/Shows/images/CarrotTop.3.250.jpg ?
Sy Bernot just no
LOL I have to agree LOL
Garlic, olive oil and parmigiano…I’m droolin’!
It’s really good. I’ve only made pesto with basil or arugula before.
Very nice!!! When radishes are in season and if the tops are nice enough. 🙂
I will be looking for the tops of carrots now, to try, probably not until later in the summer though. 🙂
The big bunch of organic carrots w/tops were 99¢ yesterday, so I went for it. The greens are kind of carrot-y if you put them in salad, like I did today. But the flavor is very mild in the pesto.
Possibly add some spice/herbs into the pesto that might pair well and enhance the carrot-y flavour?
I did add some basil that I reconstituted from dry, but like I said, it’s not noticeable and very mild. So it wasn’t a problem. The carrot taste was more prominent in my salad, like I said.
I’ve been meaning to have a go at making Mayo.
I’ve made it before using a mini food chopper, a regular sized food processor, and have made it just using a whisk. This is by far, the easiest. My regular food processor bowl is much too large for 1 yolk to be whipped and get the oil emulsified into it properly, so using a cup just slightly wider than the immersion blender head was PERFECT.
I have a hand blender!
I was OUT of mayo and wanted to make some chicken salad for a sammich, out of leftover chicken and some celery and grapes. I had eggs, oil, etc. Voila! Mayonnaise! Tastes BETTER than Hellman’s, too.
Totally trying it when I get home.
You got this!
You’re getting your greens on! Looks fantastic. 🙂
Beautiful!!! 🙂
I eated too much 🙁
Delicious and simple!
It really was
I will make Mayo!!! The pesto link is dead, sadly
Weird. It works for me. but sometimes Goo.gl URL shortener service can have timeouts. Here’s the pesto I made:
https://plus.google.com/u/0/+BobbiJoWoods/posts/CKELUL9kT5m
I used about 3 TB of the pesto I made yesterday, per 8 oz of pasta and about 2 cups spinach/stems, and 1/2 cup peas
https://plus.google.com/u/0/+BobbiJoWoods/posts/CKELUL9kT5m – about 3 minutes before the pasta was ready (vermicelli, which is about a 6-7 min boil for al dente), I added frozen peas, then drained once cooked, reserving 1/2 cup of the pasta water, and left it in the colander. Then I put a tiny bit of oil in the pot and wilted the spinach in the hot oil, then added the pesto and pasta and some of the cooking water. Served hot with black pepper and shredded Parm.
Blend all the things!!!
yuss
Imma make sloppy Joe’s as soon I can get off the couch.
Yeah, I just get a 404. Thanks for your pesto.
horrible photo
Thanks 🙂 The chicken salad, I threw together last night from leftover fried breast and thigh meat and every Sunday, I wash ant chop 4-6 romaine lettuce leaves and chop an onion and julienne a carrot or two and throw them in the fridge for salads during the week. I have a pot of black beans simmering on the stove because I think I’ll have some chicken/black bean/rice tacos tomorrow. Chicken is leftover shredded/seasoned,and thawing in the fridge.
I’m craving fried rice!
Blocked!
Blocked for what?!
Daniella Arianne I wish I had a grill and then I wish I don’t. Just want one to appear sometimes, not to keep up with.
Well that sandwich sounds completely delicious!
Orange zest sounds like a great addition
Thanks, I made a bunch of the mix last night – that kind of thing always tastes best the next day.
I was wanting lemon but was out so the orange zest did add some nice citrus to it. Not a lot! I just grated in a scant teaspoon or so.
Blue Corn Tortilla Chips, nice!!! 🙂
They are my fave.
http://www.olddutch.com
Blocked because I want that sandwich and Im too lazy to make it.
🙁
I haven’t made blender salsa in a while o_O
I want this for dinner!
Shani H it’s soooo good!
And I make your salsa about once a month or so. I just throw all the stuff into a pitcher and use my stick blender 🙂
I really like the salsa with canned tomatoes. It always tastes the same.
Yep. For me, sometimes I overheat and put in too much jalapeno (using a big one or more than half of a big one) so I will throw in some fresh tomato, too, like cherry tomatoes or a Roma.
My keto reversed my hypoglycemia (essentially the opposite of diabetes) I haven’t had an episode in years but I still avoid most sugar.
Decided on pulled pork again because it can be used in so many things. But that’s for tomorrow. Going to find something easy for dinner.
Any food prepared and enjoyed is #foodporn in my books. 🙂
I’d be interested in seeing those posts as I am pre-diabetic.
Ooo, Moroccan fuds….I gotta get/make some…
🙂
OK I was reading about the three hormones that make us fat – I will post about those later and tag you
…oh, and another hormone that can make us fat is INSULIN, believe it or not.
Mind blown – more later.
PS – the low carb thing is not new to me… I went full-on Atkins for about a year, I lost 30 lbs in six months. A lot of life happened and I went off of it only because I wasn’t smart about budgeting for it and it was expensive to stay on it w/o the extra work.
Same for me. Except I suck at hidden sugars (all the ones ending in ‘-ose’, etc., found in salad dressings, soups, snacks) which is why I have been trying really hard to avoid packaged food…making my own salad dressing, not buying anything in a can or box unless it’s plain things like oats, dry beans, stock/broth, and tomatoes without salt.
Keto diet is hard and can be expensive.
You’re on the right track Bobbi Jo Woods . I’ve honestly never really thought much of the sprouted grains; it never occurred to me that they could be considered a vegatable! That’s a pretty cool idea!
Yeah but the sprouted grains are a lie, like the cake is a lie. lol
Lol I’d rather have cake!
I’m very frustrated right now, with wildly varying different stances being taken on what’s healthiest – Dr. McDougall will tell you that plant-based diet with LOTS of carbs from grains, and NO oils (and hardly any fat, even natural fat) is better for metabolic weight management and has said he can prove that his plan works for diabetics (https://www.drmcdougall.com/health/education/free-mcdougall-program/introduction/). I’m not buying it – I lived on high-starch eating for a long time (I didn’t start eating as much meat or even appreciating it a lot until my late 20s)
Megan V – it sounds like it, at first…but then, this lady points out how you can probably get away with it cheap: https://www.youtube.com/watch?v=vS3J1O54g00 (although, I think she must be one of those people who eats food because it’s necessary and not because she likes to taste it–canned tuna? Hard boiled eggs? No thanks–but the salmon and asparagus dinner she made sounded good)
And these guys LOST me as soon as they started talking about coffee enemas
https://www.youtube.com/watch?v=Qn68fSYqYQs
Have you looked into breads/flatbreads based on lentils? I don’t know how the protein in the lentils would affect your diet. Just a thought. 🙂
I’m still eating carbs as long as I have insulin LOL and as long as my kitchen contains them, because I can’t afford to throw food out…so I will of course, look into that, but I doubt the keto way of eating includes legumes/beans. I’m still on the fence with everything, as I’m only learning!
Broccoli is probably my favourite vegetable.
I love my veggies 🙂 I’m glad my parents showed me how to eat them. I think it helps when you have a garden in your own back yard, even if just for one summer. I know I liked that a lot when I was a kid.
I just showed my son how to plant greens yesterday. Gardening is really fun for kids!
🙂
Woah… Doing it right!
I’ll be right over, I haven’t had breakfast yet. 🙂
All gone
I didn’t know you were vegan …
How are eggs vegan?
how should I know. I ain’t a vegan :p
lol Panah Rad
Looks good
you can eat 5000 cals a day
and not gain a pound …..
stay active……..
am eating almost 3ight
hugs
I am diabetic and have (or seem to have) very high resistance to insulin that my body creates, so I have to force more of it into me. That seems very very wrong. I am convinced that eating carbohydrates in the form of starch isn’t doing me much good.
This isn’t a forum for people to heap their advice to me on what I eat or don’t eat. Yes, I may have opened that can of worms by making the statement about carbs, but I need to say in my own defense that I mostly eat very healthily. Please don’t tell me what to do.
sorry
When i was telling you that and was relating what i do >>>>>
5 foot 10
165 pounds
diabetic since birth
i had only your best intrest at heart
please forgive me
xx
It’s so good. I’m going to have to find a substitute for brown sugar when I go low carb and make a non-noodle version of this, because it’s excellent.
Grating the three tablespoons of ginger by hand is TOTALLY worth it. My hands smell like garlic, ginger, cilantro, and lime right now :)))
You can totally add those fresh (I know what you mean)
Bina S I once made a spring roll salad, and the cucumbers made it not last very long. They got slimy and made the rest of the salad all gross
I loooove sloppy joes
I haven’t had one in forever
I forgot…I had spinach but was saving it for another recipe, AND I added julienne carrot.
Dang, I had broccoli in the fridge, too
I believe you are over-salading.
Lol I ate fish & chips yesterday and I over-carbed. I got a t-bone steak in the fridge ima throw in the oven tomorrow so I can over-meat 😉
Hey Wally Gator I accept your apology. It’s just…I hadn’t seen you around in like, years, and the first time I get a comment since then, it’s on one of my food collection posts and you’re telling me not to eat donuts, couldn’t help but get on the defense, as I don’t eat donuts…and had you seen the rest of these posts thus far, you’d have realized it. I’m not offended, just calling it like I see it.
btw, this makes a GIANT batch. That bowl in the pic is huge (10 quarts) and was just over half-full. After enjoying two heaping servings last night, what was left fit into a 12-cup plastic container. I mashed it down really good, though.
That looks great! I ❤️ jalapeño. Daniella Arianne I haven’t had a sloppy joe in forever because of the processed food aspect, so a homemade version sounds fantastic! I assume it involves a lot of tomato sauce and vinegar and what?
I WANT A SLOPPY JOE RIGHT NOW
ʎlloɥ uɐɹop they can be pretty much whatever you like, but yeah, the basic components include either tomato paste or sauce, and some kind of acid, but not necessarily have to be tangy. I have had many kinds. One was tomato soup mixed with the hamburger and some onions, cheddar cheese, and bacon. Not sweet or sticky at all. My mom always put brown sugar, tomato paste, onions, ketchup and a little mustard in hers.
Ooh I forgot about peppers. I think Mom put green pepper in ours, too
I’m totally in!
Bobbi Jo Woods not sure what to say
i could go politically correct
and send you please forgive any implied doubts you may have because of my short comings….
as i punn i will tell you
it would not be short …… slow steady wins the race every time…..
though a good hard ground pound is quite fun
okay so umm where am i going with this
i do not know
drunk
is friday…..
why was friday called that hummmmm
okay gotta go for you
Remove This Pain Inside Of Me
Let It Go At Once And Set Me Free
Feeling Lonely Displaced And Lost
Remove It Now
I’ve Paid The Cost
As I Will IT ,So Mote It Be!
Xx
I grew up on this but mine was just seasoned ground beef, lettuce, tomatoes, kidney beans, and crushed Doritos with Italian Dressing.
Use that red Catalina dressing or it’s not taco salad around here.
And this was always showing up at potlucks and holiday dinners.
I added the cabbage, it was pretty much iceberg lettuce growing up for me, too.
Good choice. Iceberg is just awful. It’s like a tasteless sponge soaked in water.
Had something very similar as an 80s kid. Memories.
Tubular!
IDK…lol
I like em. Especially warm and tossed in vinaigrette. Don’t know why all the hate.
I love them. I just throw them onto a parchment lined sheet, drizzle a bit of olive oil, sprinkle sea salt, and stick ’em in a 400° oven for 30-40 mins
Jesus! Haven’t had meatballs in ages!
Miniature meatloaf
Oh, and I put some wine in the sauce. Forgot to add that
They are soooooo good if you put them into a fiery furnace at about 50 Kelvin for 2 minutes then drop onto a hard surface at about 2 G, encase in carbonite, then smother the bits with bacon fat and super sharp cheddar cheese, realize there is no saving this mess and commit the mass to the Mr. Fusion after licking the bacon grease and cheddar off (waste not want not).
Sprouts are the Death Star of the vegetable world.
Speak fucking English, not nerd.
I’m sorry did I emote math?
No I just didn’t understand a word you said except bacon and cheese
^^that makes me a little happy….and at the same time sad. I am conflicted.
I guess you really don’t want me to have the recipe? Fuck a death star, I’m not a trekkie
Your oven doesn’t do Kelvin?
No.
You need to get a cryowave.
Nah. I’m straight, with my GE. Plus, I rent. I ain’t in charge of major appliances here.
I should make these for my wife, who despises zucchini.
They just really add structure and moisture. Zucchini doesn’t add much flavor to them at all
You go, teeny tomato.
Draw a face on em’ and take him on adventures! 🙂
Oh lawd LOL
How’d it come out?
I have made two batches of this now, and my notes on this are:
1) honey is an OK substitute for the brown sugar in the dressing, but I may had to zap it in the mic 10 secs first. And red chilis are great in place of jalapeno, it just gives it a different type of heat (I used some Huy Fong chili garlic sauce)
2) Keeping all the ingredients into separate containers is better if you’re not going to use up a batch of salad at once and not planning to have leftovers (like for a picnic or dinner party), because it turns out that they weep a little all over each other and make a strange-tasting watery condensation that makes the noodles all soggy, plus, it collects at the bottom of the container and the taste is hard to get remove from what’s left of the salad even after draining it (I had to throw some away).
3) I’m also going to keep the dressing separate until I want to serve the salad and just put some into the servings, vs. dressing the whole salad. It not only stays more potent and less watered-down, it doesn’t make the dish soggy. Especially when keeping the elements separate as mentioned. Same with the cilantro. That could just be my own personal taste, but the cilantro got started to get soggy in the salad after day one and stuck to the sides of the container and made every single vegetable and noodle taste strongly of funky slimy cilantro by day two.
4) I was right in my hunch to skip the bean sprouts and cucumber because I thought they’d make the salad not last very long. Again, something to maybe try if not planning leftovers, but the bag of bean sprouts I bought for this recipe lasted 4 days in my fridge before they turned watery and brownish. And having sliced and kept cucumber in the fridge for even just one day, I’m familiar with the level of slime they get to.
Oooh yummy
I’m in a place I can finally get back to cooking now and that sweet potato chicken soup looks divine
It really is. I hope you try it!
My ex-fiance was born & raised in Hawaii and his mom made something similar – so I got this from him. They called it “Hamburger poke” (poh-kee).
Yummy, I love cabbage! Sounds really good and filling. 🙂
It really is. Makes a TON. Even if I only use half a pound of meat and half a head of cabbage.
I will make fried cabbage as a side dish sometimes, it’s just cabbage, onion and a tablespoon of bacon grease. Salt and pepper it to taste, voilà!
yaaasss
Looks like a great soup!!!
Giving away food, are you moving or something? O.o
No, I’m trying to empty my kitchen of carbohydrates that aren’t non-starchy vegetables – I am much healthier eliminating pretty much all of them from my diet. I can’t afford to risk my health any longer 😉 Low carb isn’t probably for everyone, but it works for me.
Tasty, tangy and refreshing! 🙂
Thanks, guys. It was really good. I was lazy so I had already cooked barley plus chopped tomato so I only had to slice up some cucumber and threw it all together in the feta container LOL
Perfect!
Thanks. It was glorious.
Sounds/looks very delicious!!!
How are you finding cutting back on the grains etc for how you feel? 🙂
Yummy!!!!
Amazing.
But I still have grains to eat 🙁
I might donate some things from the pantry/fridge, to my sister or nephew
The only thing with the lettuce one it’s hard to hold, unless you just make it a roll. The lettuces just isn’t as firm as bread.
Maybe that’s true for some sandwiches, I’m sure I’ll find out down the road…but this one was not hard to keep together – romaine is pretty crisp and sturdy
Do you ever accidentally eat the baggie?
This is the first one I made at home, and so far, my answer is no.
Where the almonds at?!
J/k. I would totally nom.
I’m out of almonds, and walnuts just won’t work with this. And honestly, I have to get in the mood for the whole nuts in the veggies thing, and I just wasn’t, today.
Smart (and delicious) cooking. 🙂
I wish I could have made it so it had some nice bark on it, but since I omitted brown sugar, that was going to be difficult to do
bby pls
I’m not a huge fan of the bbq sauce I concocted for this. Needs something
Sweet, spicy, savory, sour? Depth?
Too much mustard. Maybe not red wine vinegar next time, but cider vinegar. Maybe more salt. IDK. I used some of the crock pot drippings from cooking it and went from there
IDK
I never made bbq sauce without some kind of sugar (dates, etc.). I bet it’s because I didn’t even use molasses 🙁
Ya, definitely needs some kind of sugar to balance the vinegar flavors. If you are trying to avoid refined carbs, mebby just some apple slices to give it texture and sweetness?
I’m looking at either learning to cook with brown sugar replacement, or else just not making bbq sauce again LOL
Ken Davis has a Splenda one.
Splenda or Stevia would do the trick, don’t stop makin’ sawce tho.
Chop chop
LMFAO!
You are EVIL for that :PP
It tasted really good, Daniella Arianne – I kinda keep thinking I can fool myself w/the low carb wraps, but depending on what’s in ’em, the texture just isn’t the same as real flour ones – however, I can say the frying job really did make this taste ALMOST exactly like a fried flour shell. I think it’s good for occasionally, but I don’t mind the salad without the shell, either.
OMG! I love the ethnics! (Food). Would nom.
Never use this, what is it. Use it on food instead of reg salt.
Yes, us white people are very ethnic
Yes, people use it in place of regular salt (both serving salt at the table and cooking food with it)
Lol…. phttttt
Sy Bernot here is the one I was talking about – pretty decent (and I’m a real carb snob).
Mmmmmm crunchy, I miss crunchy. Gonna have to locate these and maybe try and fry some of these low carb tortias to see if that makes them more edible.
Yesss looks like Von’s carries them.
Thanks!
I totally think they were very close to regular flour kind
I just found this:
http://www.copymethat.com/r/QJv12ZE/nacho-cheese-corn-chips/
More on “corn bran”
http://www.wisegeek.com/what-is-corn-bran.htm
Catherine W. I love eating it all – that’s MY problemo LOL
That was hot sauce on the avocado. I was lazy and didn’t feel like doing anything with it but cutting up and eating it. So I did the hot sauce and mash up w/fork thing – great way to get some fat in.
Glad you’re feeling better 🙂 Salt is a necessary thing people don’t always think of. I think being sick makes us dehydrated because we don’t always want to drink as much fluid as we ought to (that’s my secret for colds – keep drinking water and tea)
Send your Carbs to Pedro Garza he is on an all carb diet
Charlie Mora all carbs my way please. Hi boo!?
Carbs make me a fatty
I have never eaten chicken sausage because I am a giant pissbaby
It’s so good. You wouldn’t even know it was chicken. But also, it’s as GOOD as chicken. If that makes sense. Like, if pork or beef are not really your thing.
Also, this was new to me. I never tried to make something like this before, I only heard of the idea of sausage with cabbage. I usually just make salads, tacos, or Asian stir fry with cabbage, not usually cook it with meat. I think if I do it again, I’ll ease up on the vinegar and mustard. I was hoping the acidic/peppery flavors of that mixture would bring another dimension to the really sweet sausage and buttery cabbage. And it did…it was actually amazing. The pot liquor alone was yummy.
It’s way too hot for soup here, but that is one of my favorites when it’s cold outside. :))
It’s been cool and rainy all day yesterday and today here. Not complaining AT ALL 🙂 Actual spring weather, for once.
Well we’ve gone full blown summer down here, it’s 92 degrees and 78% humidity. It feels like 100 degrees. I’ve not been very hungry since this heatwave started. I envy your cool, rainy weather.
YUCK
Ha ha don’t be too jealous. It’s still a bit muggy. We had QUITE a few days last month of 80+ temps and moderate humidity, but thank goodness it was breezy enough and the house I live in is very shaded…I say thank goodness because the a/c isn’t allowed to be turned on til June 1, which is when I pay a few bucks extra to the landlord (still very cheap). I have a portable unit on wheels that sticks a tube out the window. It works very well to cool my whole place which is pretty small.
I have one of those just for my bedroom, then I don’t have to cool the whole house at night. I try to keep the thermostat at 76 all summer and use the portable at night. I love that little thing, and now if I go stay somewhere else I have a hard time sleeping without the noise of it running. 🙂
Yeah, it can be a bit noisy, but it’s a steal for me at only a few bucks extra tacked on to my rent every month til October
Oh yeah, and that’s a little dollop of Huy Fong’s chili garlic sauce – which is pretty much un-pureed sriracha, but has none of the sugar that their sriracha has in it.
yum
I’m hungry
I swear, even only slightly reducing my carbs and eating this way has made me not hungry at all, Bruce Shark – when you gettin’ on board with me?
I have unconsciously started low carbing in the last few weeks. Probably due to these posts and my stepmother doesn’t eat a lot of bread or potatoes or rice unless it’s brown. I still crave bread though.
Shannon Shoffner – true. I haven’t been craving bread for a couple years now, because other than an occasional Jimmy John’s sammich (I’m talking, 3 times a year, between early 2015 and about a month ago) and maybe French toast or a bagel once a year, I pretty much don’t eat a lot of starchy stuff or even sweets.
I stopped buying: Bread, sugar, pasta, rice, noodles around December 2015 and have so far mostly kept them off my grocery orders. I say mostly, because I did buy a couple boxes of noodles once or twice so far this year, and I did buy Ezekiel 4:9 bread, which was sprouted 7-grain because I was being hard headed and wanted to believe it was good for me (it’s not). Then I decided to try to cut out wheat completely. I found a few alternatives to bread which have a small amount of wheat in them, like sandwich wraps (http://www.tumaros.com, http://www.flatoutbread.com, http://www.josephsbakery.com that I don’t seem to be having any problems with so far),
Also, I find it’s becoming a lot easier to even forget about breads and starches/pasta as I go along, since my meals are not centered around mimicking things that were high in complex carbs. I just eat a lot of meals which are non-starchy veggies and meat with fat. Also, I know there are tons of recipes online for keto versions of those things, if I feel like messing around with baking, and I’ve never really been a big baker.
But I AM going to make a low carb wrap/lavash crust pizza this weekend!
Bobbi Jo Woods very very soon.
Had doctor appt on Thursday, blood work on Friday, soon as I get results and cleared, I’m in.
\o/
bby i’ll be there in ten minutes for that meat sauce slice
Iz all gone – this was yesterday
I love flat outs
They’re pretty good! Have you tried the fold-it ones? They’re kind of like a pita bread shape.
Bobbi Jo Woods yep yep
Luscious Jackson! those look perfect.
Hmm I wonder if the low carb foldits are any good. I got some Joseph’s mini pita breads here that are supposed to be low-carb, but aren’t that great but are pretty close. So far, almost everything I try is grainy. That said, I’m still eating spinach and cabbage and leafy things loaded up with meat and cheese since bread replacements are disappointing and I don’t really miss it all that much, but damn, I missed pizza.
Heh. These were the best ones in the bunch. The others are shaped funny.
The best outcomes involve rigging the jury. Nice food photography in any event.
Thanks!
Bloody hell that looks absolutely gorgeous!
I’ll take that as a compliment, coming from an Italian
I feel like this is not up to Chris McIntosh’s standards
I would totally get down.
Crap, I forgot roasted red pepper strips
I love how you make mouthwatering meals for breakfast.
Thank you!
Look fantastic!
How is it in cabbage leaves? I never thought of that.
Pretty (like a bouquet) and sounds delicious! 🙂
It’s pretty much like if you put cabbage in a taco, except there’s no corn tortilla. I mean, it’s cabbage. It tastes good. It can be a tad messy if you use a leaf with a tear in it so you have to be careful
Terry McNeil I think it was.
I really (really) wanted to stuff the crap out of it but I was running out of calories for the day LOL. I’m VERY full. I originally made the recipe for 1 large cabbage leaf and 1 serving of the meat and veg, but I just divided up the meat and chopped everything else a lot smaller so I could feel good about having two 🙂
I want your pork recipe.. this looks fantastic seriously
Thanks!
Lemme see if I can find it…
Bobbi Jo Woods woohoo thanks
Megan V – found it! I know it’s not “real” Carnitas, because it’s not fried in lard or whatever, but if you put some of the hunks of shredded pork in a thin layer on a parchment lined baking sheet for a few minutes they will crisp up the same way. That’s what I did for my tacos
Megan V same pork is here, but I just added some BBQ sauce to a couple portions of the meat before heating and serving.
Ooo looks good on nom nom
Thanks for sharing I need to make healthy meals so this is great
My pleasure
Anyone else who wants it: https://plus.google.com/u/0/+BobbiJoWoods/posts/Xviykw3h8A2
Never ate raw cabbage, is it like lettuce or does it have a bitter taste?
You’ve never had cole slaw? That’s made from raw cabbage.
Seasoning sound so yumm . Thanks have to try it.
Yea, I don’t like it and it has more than just cabbage in it. And all that mayo on it you can’t taste what the raw cabbage would taste like because so many flavor are going on when you eat it. Which I don’t like cole slaw. I’ have had cabbage rolls and sometime the leaf is a bit bitter when eating them just wondering if raw with out any other sauces or being cook was.
Let me know if you like it!
Ah ok. I have had non-mayo cole slaw before – you can taste the cabbage more.
It’s not bitter at all. It’s more like…a bit peppery and very crunchy without being watery like lettuce is. Give it a try.
OK.
Ok, thank you.
🙂
I mean, it’s like 88 cents per pound right now, So it’s be like $2 for one head you wasted if you didn’t like it. Or you could try going to a farmer’s market and seeing if they have any – sometimes the bagged copped stuff is different, but if it’s cheaper, you could try that. I just love all cruciferous veg (broccoli, cabbage, cauliflower, Brussels sprouts, etc) and cabbage is one of my faves
Can I pm you and ask you something you work for google right.
Nope. I do not.
I am a product tester for Hangouts though. Just a volunteer thing
OK , thanks.
Oh yummy!
It’s really easy and much cheaper IMHO
Bobbi Jo Woods yes it is but everyone has their special ingredients which makes yours special ☺️
🙂
Om nom nom! Looks so darned good!
Thanks. It really was. First time trying this recipe.
Lisa Davenport I made a really fucking garlicky dressing to put on this! I bet you’d love it. I put a whole bunch of garlic and garlic powder in a dish with a little sour cream, dill, oregano, mint (just a little), red wine vinegar, salt & pepper and a little mayo and it was like a creamy garlic bomb and I drizzled it on over this Greek kinda salad thingo. Uhhhmazing
IKR? GARLIC ALL THE THINGS
Thanks 🙂 It was really good. I’m going to try it with spinach leaves and artichokes added, next time. Maybe some salami.
I had olive feta salad for dinner. Too hot for cooking
That single pepperoncini tho.
^^plating
Heidi Lynn I actually put two in there. That’s a deep bowl (about 4 cups) and I layer lettuce, fixin’s, cheese, and repeat.
mmmmmm, smoked sausage
Yep it was the mixed kind (pork, beef, chicken) and had a nice garlic and spice blend in it.
This is a lovely picture and presentation
The pic is not doing them justice – and most of them are bigger than golf ball size. Like small limes.
Thanks, lady!
I just put all these items in my local store’s online grocery shopping cart to pretend to buy them, and the total came to $33.40, so I know I saved a bunch…plus, the quantities of items that I bought today (except for the lettuce heads and ground pork) were triple or quadruple of those the store sells. And since I bought from all Hmong sharecroppers, I just have to wash the dirt off – they don’t use pesticides – so all of the produce is organic.
I love all types of roasted veg, only can do that in the winter months here in FL. They are good as a main, side dish or added to soups/stews. :))
Me too! But bring on the spring and summer veg! Tired of squashes and roots.
What are you makin’ these days, Connie Thornley?
Grilling out turkey medallions wrapped in bacon, served with a big salad and corn on the cob. We do grill a lot of veg in the summer along with pineapple and peaches. 🙂
The turkey and salad sound great.
Summer is always a weird veggie season for us…always too hot and a lack of appetite. Wif this weather we have our veggies raw 99% of the time and 1% steamed. HATE Summer!
Me too. #SummerHatersClub
And there’s TWO pepperoncini this time, Heidi Lynn!
So I have more nice veggies in this week, and still have lots of these FlatOut things (I’m sort of afraid that they’re stil fresh after all this time–eek! Frankenfood!), but I didn’t have any problems with sugar spikes or having this be a gateway to cheating w/high carb foods. So I’m going to make a spinach/mushroom one (maybe with roasted garlic pieces and hunks of feta), a pesto chicken one, and a pepperoni and mushroom one. Would love to try something wacky and out of my comfort zone, like collard greens and barbecue chicken, or something, but sticking to safe options for now. I have some seasoned ground lamb, smoked Gouda, and a fresh mozzarella log on order for my 6/22 delivery, too.
You and I are eating the same types of foods recently
🙂
I just got back from store, I’m making this tomorrow.
Yum.
10 carbs in THE WHOLE MEAL.
You could probably get away with a lot less than that – but each little serving of olives, pepperoncini, 2 TB of diced tomato, onion, etc. each of those is 1 carb. Even the homemade dressing (mayo, sour cream, oregano, red wine vinegar, garlic powder, black pepper), it all adds up. I wanted to have a Greek yogurt-based dressing, but shit, yogurt has way more carbs than sour cream and they’re almost the same thing (not nutritionally, but to the mouth, they’res not a lot of difference)
gawd I’m hungry
I ate the whole thing. Only 10 carbs for all of it. It’s not very big, tho
That looks feckin’ delicious!
I would’ve prolly added a bit of oregano and black pepper on top though.
I’m nom nom!
Oh, my a pizza pie mmmmhmmm
Gianni Smitty Same, but I just was in a hurry 🙂 The tomato sauce had plenty of basil and oregano in it
Oooh roasted veggies are the best
I’ve been pricing around for toaster ovens – ever since I gave up bread, I’ve been side-eyeing my standard 2-slice toaster on the counter and seeing so many recipes for small plats like melts, small gratins, etc. so I really want to get one.
Cool!
That’s just plain sexy!!!
Terry McNeil it’s one of the best store bacons out there. This is what it looks like when you take the clear plastic off. Perfectly sliced and packaged 🙂 http://goo.gl/KdbpQm
What brand is it?
Nueske’s
I mean…obviously, it’s not from VIRGINIA, aka the HAM STATE lol, but it’s good shit
Lol
That’s a set of my grandma’s homemade potholders.
Tastes even better later.
You try it?
Dammit woman! Bacon grease!
It’s good for you.
I feckin’ love bacon grease! It would be a sin not to use it.
It’s like, the best way I know how, to season a pan without washing it lolol
Put grease in pan, cook eggs, wipe.
Scrambled eggs in bacon grease!
I sometimes secretly pour the bacon awesomeness on my toast ?
I can’t stop being in awe of this. I’ve only really lost weight on purpose twice in my life – this time, I was just trying low-carb again but really seriously, and as of today, I dropped 7 lbs since last I weighed in (Jun 3). That’s 7 lbs in 15 days, you guys! I’m sure some of you already heard, but this is a big effing deal for me. I know it’s boring to hear someone go on about this kind of stuff, but I don’t “diet” all the time so I’m very pleased because this has been incredibly easy, considering all things.
inb4 it’s all water weight
fuuuuuuuuuuuuuuu
Turned out nice. I wanted to use the gril today but the guy was here mowing with this big rider mower and making so much noise. Plus, this was a single-wrapped frozen one. I will do it next time, maybe
Stupid fillers. 🙁
Maybe that’s the wrong word to use? It had pork, water, and then maple syrup and then “natural and artificial flavors” listed, then dextrose and sodium lactate, which I guess is a byproduct of fermenting corn? I don’t need corn and dextrose in my damn sausage.
Ewwww. No. You do not.
WHY can’t it just be:
-Pork
-Seasonings
That’s it?
Because corn lobbies.
That’s reductive, but not entirely inaccurate.
And not fair to people who don’t want to eat corn. I used to love corn but it’s a metabolic nightmare for people who are insulin resistant and can’t process sugars
Shit, I tried to cut refined corn products out of my diet, and it’s so fucking difficult.
Especially in TX, I can imagine
Oh, and there’s a little mayo on one half, with garlic powder and scallions sprinkled on it, but people hate scallions and I’m tired of defending them lol
You make me hungry so often!
Oh nomnom
I think next time I’ll skip the mayo.
I want to do this with salami, a creamy cheese like Boursin or Philly mixed with some garlic and herbs, and some red peppers. Would also like to try a turkey pesto one.
Guys, this was amazing.
Yes! I forgot about the scientific properties :O
My little pinwheel slices barely stayed in one piece when I took bites.
Scallions are amazing, fuck the haters
Lol someone called them weeds once
I can’t remember who
nice brexit, bby
^^^^^^^ giggles
fanks bby
yup it’s like magic. Part of that first bit is water weight and your body will want to rebound by craving sweets or starches, those are the only bumpy bits.
I don’t crave sweets or starches. Even when I wasn’t doing any ‘diet’, I was not a sweets or baked goods person. Honestly, I only craved fruit occasionally prior to this but I’m still eating 90% dark chocolate (I’ve got a bar that I bought like, a month ago, sitting in the fridge, I’ve had 2 squares off of it). I drink coffee with real cream in it and flavored stevia every day, and sometimes I have some fat bombs, which are like dessert, to me.
I’ve been down this road before, so hopefully I’m doing it right this time (about 2005 I did Atkins but I did it wrong)
Congrats! Hope you’re over the flu part
Thanks. It’s waning. I’ve bought some no-salt, which is very high in potassium, and I will be using that plus a magnesium supplement. It’s all coming in with my Amazon order that has red palm solid oil and MCT oil. Plus I will probably cut one of my coffee servings and replace it with a cup or two of broth. That should help a lot.
That would be good on an onion bun with bacon.
u can haz teh bun
Haven’t had salmon in ages! We make our fish burgers from sea bass or tuna.
Ooh, were you following something similar (low carb, high fat, minimum protein)? Or just saying you want to eat better?
I’m sure I could do a tuna burger. I haven’t tried sea bass yet. I’m not big on fish, really. But salmon is high in the kind of fat that my body likes. So I eat it.
Blame holidays and summer fun. It happens.
Meh we hardly eva have salmon cus all we get is farmed salmon ova here..miss “real salmon” so much! Tuna burgers (“real tuna” not from a tin) are so feckin’ awesome! You MUST try!
UR NOT MAH REAL MOM
I’m nobahdees reel mum..I got nooo kidz lol ?
Ha! A lot. But only ’cause I don’t want to move. I’d do it free, otherwise.
I’m willing to share recipes 🙂
???
I need to get a proper crock pot and start doing this. I have a crock pot of sorts, it’s made by the Rival Co. It has a metal Teflon coated pot and it sits on a heating griddle. It cooks much faster than a traditional crock pot and you can use the pot on the stove too. I haven’t had a real crock pot for 20 years. That broth looks like it will be fantastic when it’s done. 🙂
I think those are good multi-purpose cookers for when you need to brown beef to make chili but don’t want to dirty two pots – the teflon surface will let you do that, then you can add the rest of your dish to the pot. A friend of mine would do her chili that way all the time.
Thanks, Connie Thornley. This is batch #2. I think I’ going to have to wait to do #3 because my fridge and freezer are both now full…though my bottom fridge drawer (which is not a freezer drawer but DOES manage to freeze things), is empty–I suppose I could put stuff in there.
YUMMMMMM
I like making pickles, plus I’m saving money by doing this. I have everything needed to make them (salt, vinegar, mustard seeds, garlic, peppercorn, fresh dill, red pepper flakes) and I think this will make two quarts or a quart and a half. Pickles are usually expensive and only when they go on sale 2 for $5 these days at my store (pint jars) are they ever sort of cheap. These two big cukes were purchased on a BOGO sale so I paid $2.49 for both (not each).
I really should make my own. I’m up to my ears in fresh dill. That, and pickles are basically the best things EVAR!
YES, YOU SHOULD
YES THEY ARE!
O.O Canada ships produce??
I don’t know if they ship it – The label said “Product of Canada”
They are also wrapped in cellophane, where the label is, so maybe they are grown in Canada, but packed elsewhere, then shipped to U.S.? I’ve seen it happen with things like Salmon
Terry McNeil I got a pic of the label: http://imgur.com/eJF3Zsh
Looks like maybe they take a trip through Mexico? Or else the product is still considered Canadian (the seed) but grown there? Here’s what I found: http://www.lakesideproduce.com/our-advantage.php
Those are going to be tasty!!!
I hope so. Thanks for the vote of confidence 🙂
Good way to take advantage of summer crop, if you can.
Bobbi Jo Woods Interesting, sorry I’m in the kitchen, back and forth. All I could find was out of Ontario: http://www.doublediamondacres.com/
Hydroponic, from a quick peruse.
Mexico, the cucumbers might be grown there for the market?
Probably
OH! And I made vegetable stock last night/today. About 24 cups
I tried making pickles once. I must’ve fecked up wif the vinegar cus they became all mushy after a while.
Canadian? Cucumber poutine
eww
I’ll second that ewwww!!!
lol
I’m also à Diabetic &can feel the need for the concept. HOORÀY!!
Hey, Letha Washington – good to know another fellow diabetic around here. How’s it going for you?
Like little green stained glass windows of tartness.
yussss
Beautiful! 🙂
I do the same. Sometimes I get bagged salads but mostly a few heads of lettuce I have to wash
Omg. I need to try this.
Om nom nom nom
Do eeet
I can’t even with bagged because I’m too thrifty.
Geezus your pizzas look fckn’ amazing! Marry me!
Lol
You already are though!
Not really lol no official document. Butttttt I’d definitely sign a paper wif both our names on it ?. Me wants you and your pizzas! Hell I want you and ALL your food!
Ha ha ha ha
you crazy
Nice!
Thanks!
Crazy in luv wif you and your food!
d’aaaaaaaaw
You’ll come round sooner or later! I shall woo you wif music and food of my own.
Luv u kbai ?
😛
Our lettuce always has feckin’ live snails! Live snails in a shell like on the national geographic channel! I usually flick them off the leaves off the balcony onto the street.
Lol they love lettuce!
…and the birds love them. (the snails)
That dry them on a towel and wrap in paper towels will more than double the life of most any green. I have lettuce in my fridge that will be 2 weeks old on Saturday, perfectly edible and crisp (maybe a little rust on the ends of the leaves)
Sounds about right to me. I usually eat it up pretty quickly, though there was one time that I let a leaf or two languish in the bottom of the crisper drawer under some other stuff, and as I was getting ready to throw the whole wad of paper away, I took a look and sure enough, it was totally crisp and not soggy or browned at all. I used the leaf and a half on a sammich.
I have never pickled. Is it a chore?
Nah! I sat down with a bowl and a mandoline (careful!) and had them all sliced up in minutes. Then I mixed up the brine in a pot, poured it into the jars over the dill, garlic, mustard seeds/and peppercorns, tapped the jars on the counter for bubble removal, put the lids on tight, threw them into the fridge once they were room temp. The only pain was the 48 hour wait for them to be good out of the fridge. Honestly, the whole job took me less than 30 minutes. It’s not real canning, just fridge pickles
PS – recipe is farther down the page on this collection
my face when: http://s3-media3.fl.yelpcdn.com/bphoto/Jo7y99v7AWLKz3ntc3BYWA/o.jpg
It’s NOT KALE, DAMMIT
Lol @ the person named Kale
ooh really? Do tell, Daniella Arianne
PS – dis is homemade but easy peasy
I would eat this!
Turned out OK but I can’t even omelet, which is what I was going for – then I just threw a wrecking ball at it and mixed it up lol
https://www.amazon.ca/gp/aw/d/B01AIEZBJ2/ref=ox_sc_act_image_2?ie=UTF8&psc=1&smid=A3GWIGPCQTACG2 you need this
Lol I usually take (I think) pretty decent pics, but yeah, I could do somefin wif dat fing
Heh! Done that before.
I meant for video.
Oh. I never take videos. I just did those for you guys 🙂
This pan is TOO GOOD. I gotta remember to turn the heat down – it retains heat so well
They sure are
oooh feta all day every day
The reuben was OK
I wish I had a RYE wrap that was sort of low carb
Daniella Arianne I made HOMEMADE gyros the other day. They turned out pretty good
I wish they turned out more fatty but that’s what I get for using lean meat. I assumed the lamb would be really fatty, but it was not. Good thing I saved the juice/fat in a pan! I will cook it in that.
Of course because it’s not my pic. If you saw my pic you’d say otherwise lol
Not really! Stevia is my fave non-chemical sweetener, I use it for everything. Then there’s monk fruit, all sorts…which I haven’t tried. I also try to stay away from Splenda/sucralose but it does not bother me the way aspartame does. I just keep my sucralose consumption to a small bit.
Stevia is probably the best as it’s the most natural. I used to think it had an aftertaste, but honestly, I was using too much of it. It’s like hundreds of times sweeter than sugar.
Palm sugar is still sugar.
Agave nectar is still sugar.
Both will still affect blood glucose long term, but might not “spike” it or give it a quick raise, like refined white sugar will.
Alternatives to sugar and other things for baking are quite different and not anything I’m really into, as I don’t bake – but I have read a lot about them. Erythritol (brand name Swerve) is supposed to be a decent alternative. Almond flour, coconut flour/fiber, golden flaxseed meal, and macadamia flour are also supposedly good baking alternatives to regular ones.
Hello Bobbi jo how are you doing today? I hope all is we’ll with you over there I will love to know more about you over here we’ll here is my cell#571766-6493 you can text me I will love to know more about you if you don’t mind…..
R u srsly asking my wife to open her boops to u, my friend?
My boops are only for you, Melania Telaraña :*
Did a Google search on this guy’s profile pic and he’s also, coincidentally …
Sarah Liddick
https://plus.google.com/104025520542053851215
Karen Jones
https://plus.google.com/104989366582338688652
and
nahal saremi
https://plus.google.com/111473247003172355281
Let she who is not a Slipknot-loving grandmother cast the first stone
wot
I think it was the first profile–in among all the quotespiration was pics of her grandkids and also slipknot cideos
hahahaha
oh
I didn’t actually GO to the profiles. I can’t afford to get a new computer this month, so I don’t want it to get cancer just yet.
flings the sparking corpse of her PC over her shoulder
ANOTHER!!
Hunny…I can’t afford one for YOU, either.
You ballin’ over there in Floriduh these days?
Oh definitely not lmao
Drinking again 🙂
#EVOO
There are no virgins in California.
Love that stuff
Iz gud eatin
Very, very nice!!! 🙂
Waygu, I has an envy. One day! 🙂
Don’t make me whip out the crying babeh bok choy picture.
This looks tasty.
Is ssssssssoooooo good
I’ve only had soft gouda before, not smoked
holy chit
http://www.murrayscheese.com/cheese/gouda-maple-leaf-smoked.html
I only got two patties – they were on sale TWO NINETY NINE EACH. That’s six bucks for a pound
My first try. Not like any burger I’ve had before
hahahaha that was SO FUNNEH
Good beef, too bad it was wasted on being ground up into a burger. I’ll never understand this stupid trend of making burgers out of expensive beef. The integrity of the meat is ruined once it’s been grounded up, it’s meat to be eaten in steak form and fairly rare.
Smoked Gouda or gtfo
Aaron Butcher
OK Grumpypants
Aaron Butcher
OK Grumpypants
Dats not ‘merican! Where’s the meat – where’s the Velveeta?
Bobbi Jo Woods you’ve been talking to my children?
Bobbi Jo Woods you’ve been talking to my children?
I ate meat. It was on a separate plate
Also fuck this holiday, I stayed my ass at home
That’s one hell of a deal!!!
That’s one hell of a deal!!!
Aaron Butcher Ground like this, made from scraps and trim. Still delicious, the scraps and trims are too valuable not to be turned into burgers (Meat cutter here).
Aaron Butcher Ground like this, made from scraps and trim. Still delicious, the scraps and trims are too valuable not to be turned into burgers (Meat cutter here).
Oh yeah, we stay home too. We can always see one show from the front yard and one in the back 🙂 also, we hate crowds.
I don’t like the holiday, period. Shows or not.
There’s a total difference between this and the mature stuff.
I tried to love it, but they always get soggy. Maybe because I tried to cook all of it instead of just picking off one leaf/stalk.
I hate how the stems get all mushy and floppy, even when you haven’t overcooked them. I’m just not a fan of the stems of the mature plant, I guess – but I thought hey were OK in salads left raw.
I really like the sound of this, though
http://www.anediblemosaic.com/cleansing-garlicky-baby-bok-choy-soup/
Lol go eat!
My daughter and husband would love this.
Thanks for the share. I am going to make this for them!
It’s very fatty, and 1 tsp of red pepper flakes was actually less than I really put in (to make it spicy) so be careful if you or your fam is sensitive to that stuff.
We like ‘da spice!
I gotsta know… what brand was it?
This time it was Tapatio
YES! Love me some blueberries.
and blackberries. 🙂
I don’t eat tortillas, so yeah… just tomato, onion, olives, lettuce, sour cream, and homemade salsa. I fry up a big skillet of ground turkey and add chili powder, oregano, and a little water, and make salads with it the whole week.
I wanna bury my face in those berries.
Can I snort those with a straw?
Sy Bernot not unless you have a REALLY WIDE STRAW. They’re fat
I just got this: Snake River Farms (where I got the beef) is offering free shipping with code FREERT
http://www.snakeriverfarms.com/specials.html?utm_source=Criteo&utm_medium=Display&utm_campaign=Criteo
I just got this: Snake River Farms (where I got the beef) is offering free shipping with code FREERT
http://www.snakeriverfarms.com/specials.html?utm_source=Criteo&utm_medium=Display&utm_campaign=Criteo
Terry McNeil I’ve done meat cutting as well, hell, look at my last name lol. With meat that is raised like that, for the taste, they don’t leave much for scrap. You don’t get that flavor you’re paying for that you get in the steak. Scrap meat is scrap, no matter what label you throw on it.
Terry McNeil I’ve done meat cutting as well, hell, look at my last name lol. With meat that is raised like that, for the taste, they don’t leave much for scrap. You don’t get that flavor you’re paying for that you get in the steak. Scrap meat is scrap, no matter what label you throw on it.
https://www.amazon.com/Count-EXTRA-Drinking-Straw-Striped/dp/B008Y07XSU
lol
Bill Davis it’s an article. You win a prize if you can find the recipe
Bobbi Jo Woods ?
Oh, and some recipes call for tarragon. I’ve never missed it, but I do like it A LOT and frankly, if you’re using this in any salad or appetizer that has chicken, I think chicken and tarragon are a wonderful married couple.
Tarragon is absolutely going in along with Anchovies and Celery seed. This looks like a delicious dressing , going to make a batch this weekend. thank you for the share. ?
Sounds like a plan. Enjoy!
I think I love your grandma
I always liked unconventional tater salads
Also, yes, it is yummy. I love it in bloody Marys
Most seeds also take on a nice toasty note if you toast them in a pan . It doesn’t work with everything but I love toasted whole cumin, coriander, and fennel seeds. Coriander is really a star if you toast them and chop up a little and add it to a couple of steamed new potatoes that have a rough mash. with a little chicken stock and ok if you like a smidgen of sweet butter, green onions and flat leaf parsley it’s perfectly and it’s just smells so aromatic it is delicious. God I have a pathetic life.
oooh I want to try that with cumin and roasted radish
Bobbi Jo Woods speaking of, this is the greatest tasting non conventional potato salad I’ve ever had. I’ve made this several times and the dish is completely emptied out.
http://www.esquire.com/food-drink/food/recipes/a6191/potato-salad-recipe-ll-0509/
Bobbi Jo Woods yum
Nice. Too bad I don’t eat potatoes anymore. At least not right now, I’m in strict keto mode.
Also, are you kidding? re: liking food being pathetic? Uh, no. It’s one of the things I love about people, if they do, too.
Daniella Arianne I know I was being a bit silly. I served a 3 year apprentice in classical French cooking at a 5 Star Hotel working for a genius bastard Chef who taught me everything , spent years working the line as a cook and eventually got somewhere in that career path and started opening up resturaunts or heading kitchens as a Chef in Los Angeles and Phoenix. I worked in kitchens for decades. Cooking is absolutely one way I show love 🙂 As a professional Chef, you never forget technique. I’m still pretty good in a kitchen 😉
Stop trying to woo me!
PS – speaking of bastards, have you seen Chef’s Table yet?
Aaron Butcher Trim/scrap is always part of breaking down a carcass. Most butchers make certain that their profits are maximized, turning trim into a burger is just smart. 🙂
Aaron Butcher Trim/scrap is always part of breaking down a carcass. Most butchers make certain that their profits are maximized, turning trim into a burger is just smart. 🙂
Your pizzas make me drool!
🙂
Yum. Also, I’m jealous you have fresh dill. I’m lucky when I find dill seed here.
Thanks 🙂
Really? That sucks.
I got a large bunch for $1 at the farmers market. Wonder if you could get seed imported? IDK about these things. I pay other people to grow them for me, LOL
Yeps. Sucks so bad. I grind the seeds to intensify the flavor but it doesn’t come close, or have the prettiness of the fresh stems 🙁
I did find a seed supplier 2 weeks ago, and shit, i need to get the ball rolling on that and a choco-mint plant.
Also, I need booberries, like now. /Rubs tummy
Damn.
Seems so weird, that you’d not be able to get fresh dill there. Wonder if it’s a region thing, or a thing about the growing conditions/soil here. Have you ever tried buying dried dill and seeing if reconstituting that in a dish helps?
None of the green grocers have heard of it and point me to fresh fennel, lol. When I go to the erbosteria they look at me like I’m wacky pants for implying the seeds could ever come from a FRESH PLANT.
I bought dried dill once at a traveling herb stand and it was shit. Brownish, but still kinda fragrant. I tried making a sauce with it and it turned to gloopy poopy brown… gunk.
WACKY PANTS
WE HAZ NO PLANTZ
Fucking fennel
YES, I WOULD LIKE TO LICORICE-IZE ALL OF MY EGG, SALMON, AND VEGETABLE DISHES
I looove fennel as food, but fuck off and NO THANK YOU for licorice pickles.
lol RIGHT?
I like to put fronds in my salad…and the bulb, when sliced, can be lovely when braised with tomatoes like a thick soup
Gurl, yes. I roast it with onions and garlic almost weekly. Sometimes with apples too. Hnnng.
Mmmmmm
I’d like to roast it. Never tried that. The organic stuff is $5 here for a whole bulb and some stems/fronds. The regular stuff is $2 but lucky if you don’t just get a hacked-off bulb.
Daym. You have the ups on dill but I got the fennel hookup. I get a kilo of farm frash dank for about a buck 🙂
Whoa
🙂
What’s a boob errie?
Pretty avocado
Thanks, lady!
I get mine delivered through a couple stores online locally, these are Hass from Calif.
OOoooo….yuum
Stephanie Bird – did you end up doing anything cool with your dill? Or did you leave it out for buns?
Bobbi Jo Woods I used some with some roasted potatoes one night, but otherwise haven’t used it. I definitely need to put some out for them though.
Oooooh
How did you prepare this? It looks so amazing!
Sorry I just scrolled down and found the recipe. I know what I’m preparing tomorrow!
Gimmie your recipe for this! Please
See post above this, bby
God dammit woman!
hi
Serve it in an avocado half. Scrumptious
ooooooooooohhhhhhhhhhhhhhh
I also marinate feta.
My nonna used to make something very similar to your recipe.
Marry me! ?
🙂
Sounds yummy. Love feta
SO GOOD
Thanks
🙂 yw
YES.
(I use almost the same recipe)
I’ve never made it before. I was a virgin
I’m glad it was good for you, bby <3
So good
If you have some sun dried tomato, throw ’em in. You won’t regret it 🙂
Bite, as in peppery taste? I over-peppered these, so I can’t tell very much, but I will say this batch was not AS peppery cooked, as they were raw.
I’m going to give these a shot. I used to despise radishes but am slowly coming around to them.
Let me know how you like them!
Pretty
Thanks!
Collards?
Yuup
Into the pressure cooker. With a little tomato puree, small amount of diced onion, and some apple cider vinear
Bill Davis stop trying on your new clothes and fixing your fancy noodles and look at this, Nancy boy.
Don’t forget the fish sauce.
I love food savers!
Fuck you.
Aren’t they the best? What do you use yours for?
Wow, So much rage over fish sauce. #fishsaucelivesmatter
Bobbi Jo Woods meats usually and I also like to marinate meats in them
I just saw the bottom of the post and I was like this is something Bobbi Jo Woods would be interested in. I scroll up and it’s your post lol 🙂 Love this idea!
Bobbi Jo Woods Just like Mom used to make ?
I’m not raging. Not even upset.
You just like to push my buttons and get me riled up, but I’m calm.
Jason Wiley this is only my second time making collards. Got them in a pressure cooker with onions, garlic and some secret sauce
Megan V I haven’t tried marinating anything in them yet
Red tomatoes, yellow baby tomatoes, jalapeno, red pepper, purple onion, garlic, cilantro, apple cider vinegar, black pepper.
Blue corn chips for dipping? 🙂
Bobbi Jo Woods that’s not true. I love your buttons!
Nope. Maybe for someone else
pls keep away from mah buttons
Nofing blue is missing. That looks absolutely delicious as is!
Bacon! Bacon grease! Dammit woman!
It IS delicious
But knowing the smart-asses around here, I figure someone would say it can’t be called “rainbow” if there’s nothing blue in it.
Turned out pretty good. I will make these again
Rainbow is a word i have neva associated to food. Got a gay sista so rainbows are ghey.
When I see “blue” associated to food, I think of blue cheese which I feckin’ hate!
Your tomato salsa is not lacking anyfing blue! Salsa is salsa… RED!
Collards and bacon are our winter comfort food…neva had this in the summer
I don’t associate rainbows with food, either, but if you would have seen my food processor bowl, you’d know why I called it that. It was very colorful.
Welp. It is still just early food growing season here, and these are in season til end of July (started in May). So yeah, they were probably sprouting in cooler weather.
Gonna woo you and make somefing rainbowy for dinner tomorrow ? rainbowy but wif nooooo blue
It better be low-carb
I don’t comprehend da “low carb” thing but I swear that I’ll be wooing you wif somefing good tomorrow, soooo bloody good that you’ll be sayin’ “damn Gianni my answer is yes!” ?
You realize you have to move to Minnesota, right?
lol ewww
You know what…I half-assed thought of that when I was making it. But it would turn purple
My pot guy uses one.
I love your pot guy
YESSS
This is like a keto Lunchables
Yassss \o/
It’s like a grown up keto Bento box
cc: Shannon Shoffner loves that type-a-shit.
fck yasss!
Needs moar Hello Kitty and stuff tho rite?
Panda cut outs
O:
Yay!
#bobbijo #cabbagewraps aren’t a #thing
#McCrayCray #ShoveSomeSunshineDownYourThroatPls
yusss
Sho you rite
I haven’t had collards in a couple of decades!
Was still just the end of the season for them here in MN. I know they’re a very wintry crop. I made them in the pressure cooker the other day. It was my first time even making this dish. I had chopped them up and put them in dip before that.
Did you find it bitter?
I made them with a little apple cider vinegar, sweet red onions, garlic, and tomato paste (and lots of bacon grease). I loved the tart taste. I’m all about tart things.
I bet I would like them now. Hated brussel sprouts forever and love them now.
Love love love Brussels sprouts!
I’m going to make some gratin with them this week, with Gruyère, bacon, and heavy cream
Kelleigh E. – honestly there is a trick to it.. the early sprouts (spring time) that are small and dense, are the sweet and tender ones. The big, loose ones, almost the size of a small lime or lemon…those are not as sweet, and can be bitter. So I cut them into quarters and roast them in evoo or coconut oil + butter w/salt and pepper 😉
LOVE them roasted!
I KNOW, RIGHT?!
Oh yes! Butter with sea salt!
I have pink salt
Wish you were here to have some
I’ll bring the wine 😀
Oooh yesss
Make a nice dry red plz
Red wine, feelin’ fine! Only this for friends of mine!
(I’m sleepy and a dork poet apparently…)
Look what you did 🙂
salivating
Dork <3
It was so good. I hadn’t had a steak in a couple months. I’ll probably get this again (12 oz. MN-raised certified Hereford beef, top sirloin, center cut, 9 oz. once cooked). I saved half I know 4.5 oz. is a lot, but that’s all I ate for lunch. Oh, and some nice cheddar & pickles for dessert. All of it was local – even the pickles, homemade 🙂 One of the few reasons I enjoy summer is making pickles
LOOK WHAT I DID!
Local MN beef for lunch, Minnesota Creamery Cheddar for dessert. Euro butter, though 😛
Looks absolutely yummy!
It really was 🙂
Yum. The butter on top really gets me. So melty. Divinity. It doesn’t need much more than that.
The last steak I had was sirloin of horse. Salt, pepper, and capers strewn on top. Unf.
Butter was Plugra, grass-fed 😉
Butterhat
So…it was grass-fed butter…does it count as hay?
Butter can’t eat, the vegans have lied to you yet again
Assholes.
🙂
No capers?! Lol
Nah, just red leaf lettuce, red bell peppers, red onions, radishes, cucumbers, yellow baby tomatoes, and some homemade salsa vinaigrette
Um, but the cows that eat grass is where the butter comes from :/ I love that Ireland butter that is grass feed.
Except not all butter can be 100% grass-fed wherever winter seasons affect pastures, and grains have to supplement the cow diets…it’s like 15-25%, which is why you’ll run into fanatics online ranting about how they “quit Kerrygold” or boycotted it – it makes me think they don’t understand – I mean, even 25% of the time, it’s still NOT hormone-treated GMO garbage grain that the cows are being given.
Anything good on PBS tonight?
I watch the stream. Not live TV, so IDK what is on
A Chef’s Life, I’m on season 2
Avocado might be from Florida .
Actually, this kind is from California. Sorry to be a bummer.
God that looks fantastic!
Thanks
Yes but I’m not certain I’m saying it correctly.
Super delicious food stuff’s happening. 🙂
Terry McNeil lie-SCENT-shus
Thank you! 🙂
And yes, it’s smelling good over here
I think this is the richest thing I’ve attempted so far.
FIVE MINUTES TO DONE IN THE OVEN
Looks like vomit
:O
#notprettybutprettytasty
Lol
Tasted really good. For people who don’t like Brussels sprouts, probably not recommended, since you can still taste them (which I love) even after steaming them in broth, searing/charring them in the pan with the bacon fat, and braising them in the cream sauce, they just paired so well with the shallots, cream, cheese, bacon, etc.
Catherine W I hope you do…let me know how you like it. Oh, and please be careful with the fat though – if you’re sensitive to fats, that is.
Ah, cool. I know you had some tummy troubles in the past so I thought I’d give you the heads up.
Nite nite.
needs more cheese
Nooooooooooo it’s Gruyere (really oily) and already was 7 ounces total (that plus grated Parmesan). Half of it’s mixed IN already
Is you is is you ain’t keto? I said moar cheese
I am, but also diabetic. This is ENOUGH protein, if I go overboard with protein, it converts to glucose. AIN’T NOBODY GOT TIME FOR THAT. Besides, I love cheese so much that I almost must have it in every meal, so a little each time is plenty for me.
I don’t want to go over my macros.
This meal was almost hitting them perfectly
4% carbs (5% daily goal)
83% fat (80% goal)
13% protein (15% goal)
Ahhhhhhhhhhhhh it was a joke, but good job!
I know. I can’t help it. Sorry
That sounds sooooo good!!! drool
Thanks!
dear gawd that looks delicious
Thanks! the eggs have red bell pepper, green chiles, onion, sausage, and cheese.
NOM
How do you keep your tortilla from burning?
I spray coconut oil spray on the bottom, bake it on parchment at 400 for 3 mins, then spread sauce all the way to the edges before topping. Then I only bake it for 8-12 minutes, depending on how much I load it up.
Also, it’s not a tortilla, it’s one of these flatbreads:
http://www.flatoutbread.com/products/flatout-wraps/flatout-light/light-italian-herb/
Yay jalapeno!
Off topic, but have you ever tried the cauliflower crust fad? I’ve seen it around and am mildly curious about it. An opinion from a real person would be helpful.
o, jezzusss.
that looks so very gud, I just legit drooled. I’m gross.
Sativa Starlite nah. I haven’t. If I do a homemade low-carb crust, it will be more than likely this method: http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
Cool. High fiber is my reasoning behind the cauli-crust. I’m just to skeptical. Thanks 🙂
Sativa Starlite these low-carb flatbreads have 8g of fiber each. I know the importance of fiber since I started eating low carb/high fat. Breakfast is basically eggs and bacon or sausage, or else an avocado and maybe cheese, or else leftovers. Lunch is almost always a fatty meat or fish and steamed or fried greens/veggies, and then I also have a giant salad for dinner that’s not got much on it except oil and vinegar and a crapton of vegetables, olives, maybe some nuts, low-protein things. I’m trying to limit protein to 15% of my daily intake to avoid gluconeogenesis. My carbs are 20 g/day or less, and fat is around 80%
I’ll see if I can find anything like the flatbread around here. It sounds like a good choice. I’m taking mega doses of prescription vitamin supplements to get back to normal- even with all the veg I eat, lol. My bad eating habits caught up with me. Besides the low carb, our plans are similar.
The only thing I’m not liking about LC is sometimes I love to eat the Frankenfood like this flatbread that’s probably made in a lab…I’m really trying hard to stop eating things that aren’t whole, but I love pepperoni and salami and some of the stuff marinated in bad oils (canola, soybean) but I like the convenience of them (like marinated, boneless skinless salmon, individually wrapped and you just pop in the oven or on the grill). They’re just not sustainable for life if they stop being made. I’m going to try the pizza crust made with almond flour and mozz soon
Super-interesting dinner, but did not make for good leftovers, the chicken was grainy and rubbery, the cabbage was just sour and the spice was muddling the dish.
well it certainly looks good
It was! Just for the one-night show, though 😉
YUM.
I’m trying to figure out how to make saurbraten diabetic style.
Never had it. Do I gotta google it, or are you gonna give the main bullet points? I haz a sleepy
Bobbi Jo Woods Imma posting a recipe in two seconds.
Got it, thank you. I went to “PBS and chill” on da couch a few minutes after my last comment 🙂 Or should I say, “PBS and zzzzzz”?
Herb Burnswell – https://plus.google.com/+BobbiJoWoods/posts/FgQKFuMyGJS
Crying real tears…
Lol I cheated on the crust, though! It’s a low-carb flatbread. I ate the whole thing – 10 g carbs 🙂
(it’s really skimpy though and like, a tablespoon of this, a teaspoon of that, 7 pieces of pepperoni, lol)
Bobbi Jo Woods I’m looking at that crust with pure gastronomic lust right now.
That pie is so pretty!
Thanks!
NOM
Turned out really good. First attempt at something like this.
Thanks, guys!
I wish you could taste it. I have been craving some really filling soup. This fit the bill. The mushrooms and onions created such a deep and rich broth alone, I hardly needed to add anything else, but I couldn’t help it. I was layering more flavors into it and wound up with this really umami, buttery/nutty (from the sesame oil), beefy soup, the scallions just get added at serving time. The marsala added a little more something.
I’m impressed. That looks like a restaurant served bowl.
Thanks…
well, err… I ain’t no slouch in da kitchen LOL
Thanks
Well, alrighty then.
HA HA HA
I was just being feisty
Catherine W I’d make you some 🙂
I used to be a fiend for tato chips in general
How much?
How much what
feistinessfor a bowl? I’d pay to have one.Oh, as much feistiness as you can handle? LOL
There’s only two servings left.
Dibs
Looks great!
Bobbi Jo Woods have you ever worked with/like miso? A bit of miso in a soup like this really adds that unctuous umami.
I have had miso in prepared soup from restaurants or like, from the takeout counter at the grocery. I have yet to make it at home
Miso paste is easy to work with and lasts a while. Check it out.
Oh, I intend to. It just hasn’t risen to the top of my list. Hopefully, it’s not full of carbohydrate.
hoooooomama that looks good!
It was! I surprised myself
c’mon over there’s lots moar
For a second I thought these were red cookies with white icing on it. 🙂
I don’t eat cookies tho
Nah
Bobbi Jo Woods well I was scrolling through and didn’t know who’s post it was then I saw it was yours and realized 🙂 it does look good however. I did see the other post as well.
Awesome! No crab either. I could actually eat it XD
I love seafood but I am allergic to crab ono
I don’t like much seafood
Seafood has no relevance to this meal, not even remotely part of the flavor profile
Bobbi Jo Woods Oh read that wrong lol
Thanks 🙂
Pretty much what I eat for breakfast every day, if not bacon, it’s sausage… and it’s missing half an avocado.
now you made me hungry. walking to the market to make one of my famous 75lb salads
75lb salads are life
Ooooh, mah fave pizza Margherita.
🙂
That looks delishuuuus.
God dammit woman! Marry me woman!
Maters and cheese…what is the green stuff? Basil? Oregano?
It’s all about da basilico, pomodori and formaggio ?
yes
I ATE IT ALL
IZ ALL GONE
Angie Person I made a pizza – yes, basil – you can see the whole thing in the previous few pics 😉
big mac is a salad right?
No
It was the closest thing to salad this summer, sorry bby i tried
I’m gonna make a pizza tomorrow jus ta woo you ?
Nice! Can’t wait 😉
Lol that sauce can fuck right off
I only had one bite of a Big Mac when I was little and never again
The worst was chicken salad with grapes and walnuts
I made a black eyed pea salad (i know, carbs) wit hot peppers and celery and other crunchy vegetables and I’ve been eating that over lettuce and tomato
Fig, prosciutto, burrata and basil, with a dressing of honey, olive oil and limoncello. I’m addicted.
Sativa Starlite OK I NEED YOU TO MAKE AND MAIL ONE TO ME ASAP
Melania Telaraña still sounds amaze
I’m od-ing on the carrot ginger dressing I made.
Also, it’s nature’s toothbush for your guts
I don’t understand celery haters.
I bought capers but didn’t try them yet.
Like little lemon-y flowers
Tomorrow!
Me either
And when you buy it organic and place it in your gluten-free garbage can, it’s a zero calorie food!
Hater.
I’m actually not, I just felt that perhaps their point of view deserved equal time
lmao
I need to remember to get a new blade for my stick blender.
This gave me a chub
I got a chub, too. Right in the belleh
Ima have a taco salad babeh
Usin’ them capers!
Yum
Oh yeah, I have them a couple times a week
I basically just threw two handfuls of cauliflower florets and stems into the food processor and pulsed until it was like this tiny grain texture, and then I put it in a microwave safe bowl with a little water to steam it a few minutes (like you would for pieces of the whole vegetable). Then I took it out, but I didn’t have to drain it, because the stuff absorbed the water. I sauteed garlic and mushrooms in butter, then added some heavy cream and let it get a little thick, added some ground thyme, salt, and pepper, then stirred in the cauliflower and let it cook through. That was all. I added some garlic powder to it as well afterward, because I didn’t want to have to re-cook more garlic and just wanted a tinge more garlic flavor…and I fucked up and put too much powder. It tastes strong and gross now. The salt and pepper were also quickly absorbed by the cauliflower, so I guess the lesson here is to wait and then season again only if needed. I overdid it, obviously.
Where are the capers?
No capers on this. This is kinda southern.
If you make it with Kielbasa, it’s Polish.
Beef, soy sauce, ginger, and scallion, it’s Asian
Cabbage is versatile AF
Letting the flavour of great produce shine through. Sounds completely delish!!! 🙂
drool
My mouth is a garlic fire right now.
ouch
FML
Totally delish, Terry McNeil – the purple ones turn green in the steam 🙂
I didn’t take off the strings, oops! I need the fiber, anyway!
People take the strings off, fussy…. 🙂
I usually don’t, but this batch was idk…extra-stringy?
I had capers today too. Love.
🙂
I’m still working on the 3 lb slab lol
https://plus.google.com/u/0/+BobbiJoWoods/posts/2BK85yUWVJV
My taste buds are tingly now.
It’s such simple food, really. But lots of flavor. I added some creole seasoning to this
Yep! Cabbage is one of my fave veggies. Savoy and radicchio mix with bacon, onion and balsamic vinegar is a thing of love 🙂
I tried savoy but it tastes like…nothing.
Got any tips?
and Napa is too soft and squishy/soggy, like bok choy can get …I prefer crunchy green cabbage and purple cabbage!
Now I’m hungry.
BACON!
Agreed. It does kinda taste like nothing, lol. Because of that fact, I have used it as a sub for lettuce, and I cram it in anything because im a vitamin and fiber whore.
Off the top of my head I can’t think of recipes savoy stars in, but it makes a very good base for soups, and a great slaw. It holds up to heavy stuffing, too.
FINALLY getting my bedroom together soon! Bed will be here Monday :)))) Can’t believe it’s taken this long!
DO YOU GUYS EVEN READ? lol
yes, bby
Pics, yo
Def good for soups!
Yes, changing pic… Post more foods so I can come up with ideas what to cook tonight.
SOON
lololol I posted a shitload today!
Well then I better get scrolling!
Lol sorry! I’d post more, but I have eaten enough today and posted all my latest ones
Tanya G I don’t think this recipe was as good as I wanted. When I made the previous batch of “couscous”, I used very strong flavors with it, i.e, hot Italian sausage, crushed tomatoes, mozzarella and Parmesan cheese, some basil, and red pepper – the bitterness that cauliflower can tend to have went away when I did that mixture. This cream/mushroom flavor profile did not do that. The bitterness remained. Hope that helps.
PS – I have made cauliflower “rice” into Mexican rice before, using tomatoes, jalapenos/green chile, green pepper, and onion, and that also worked well to not be bitter. Steaming it until it’s really soft and then frying it in oil or butter can also help reduce the bitter if you just want it more plain.
I do. I like to dip it in spicy dip I made from salsa mixed with sour cream/mayo/cream cheese
I am not as fond of the smaller grain of this, vs the larger “rice”, but that’s just me . I feel like the larger pieces absorb more liquid (during steaming AND the liquid from whatever you’re cooking it in) and are less crunchy.
No! It really is lazy! Pics are deceptive
That salmon was from a pack of individually-wrapped and pre-marinated boneless fillets – I just plop it in a pan – no oil or anything!
The lettuce was already washed and dried earlier today, the green beans were washed, dried and trimmed a few days ago…honest-to-golly, all I did was slice the cukes, tear the lettuce and add that to a bowl with already-chopped onion and pre-sliced radish for my salad, then steam the beans in the micro with some butter! Took me maybe 17 minutes (including the salmon)
FRED
LOVE
Oh hey, so it turns out the CREAM was bad. I bought several pint cartons of it in July when they were on sale for $2.99 and froze them, and then I’d take one out about 3-4 days before I would need it for a recipe, and let it thaw in the fridge…not that that did anything to it, but the fact that the date on it had past, before I even took it out to thaw made it easy for me to forget how fresh it was…anyway, point is, I think the recipe will be fine with FRESH cream. I mean, one day it tasted sweet and fresh, and the next, bam…sour. No wonder the dish kept getting bitter when I’d add more cream (I didn’t taste it from the carton, and it smelled fine, I just kept pouring it in lol).
Yeah good thing I only took a few bites. Threw it out. Still had to log it in myfitnesspal, that hurt the most – admitting I actually consumed it and having the proof there on the app LOL
https://plus.google.com/u/0/+BobbiJoWoods/posts/VXPXkfFYL4K
I still like the original.
Thanks, but the new one will be just as nice, if not nicer.
I don’t eat half of those things anymore. I can’t stand to be a hypocrite and leave them there.
Thanks, darlin
Thank you
Yaaaaaaay! That’s what I was hoping for. I couldn’t decide lol
BACON and da PIZZA!
lol you have to plus them
I plussss allllllll your BACON and PIZZAS! I even try to imitate your pizzas ?… You’re my bacon and pizza idol! Marry me God dammit!
lol no I mean I’m taking votes – you have to click through the album and +1 the pics you like best – I’m going to replace the banner on this collection with the most plussed pics
Take all da votes ye want
..da bacon and pizza wins wifout having to do da maths! You’re my bacon queen (and pizza princess ?). Bacon beats all!
Oh for crying out loud
K will post in a bit
What are they made of?
Magic
Bobbi Jo Woods unicorn blood?!
Lol Megan V I just posted the recipe 😉
Is that unicorn blood I see?! Lol
Naw. Maybe just a little.
I should do the keto diet again. I was doing it for awhile and completely stopped. I even made keto key lime mini cheese cakes and then went fast! I couldn’t keep them and my brother in law and everyone would eat them lol they where such a pain in the ass to make. It took me like three failed attempts to nail it down and where they came out right.
I love that idea, but have pretty much stuck to just throwing heavy cream + softened cream cheese + a packet of SF Jell-O into a bowl and use the hand mixer to make a type of floofy dessert that tastes like cheesecake, but sets up in the fridge a bit less, kind of looser, but still as good IMHO. I hate baking and fussing around, so these panaakes were a PITA for me, but I could make them again.
I like the taste of egg in my pancake recipe.
Bobbi Jo Woods yah I understand. It’s a bit of a pain because you need to use the right amount of butter and the right mixture for the cracker part which was made out of macadamia nuts.. so they were not cheap to make at all..
My brother in law loved them and he is obsessed with sugar.. like he goes through a bag a sugar a week.. so I had to stop making them because it was costing me way to much money.. lol it would be fine if he wasn’t around.. I’d be able to keep them lol
Patrick Horgan These are ALMOST ALL egg.
So yeah, having eggs be a small part of “traditional” pancakes full of flour vs, having pancakes that are basically eggs with little else…huge difference.
Megan V a bag of sugar a week? I’d be dead, for real.
Megan V you can also use almond meal – and IDK if you have a Dollar Tree near you, but I can get a 6 oz jar of Planter’s Macadamias there for $1 (for crusts on cheescake)
Bobbi Jo Woods ooo I’ll have to check that out.
🙂
Damn you. I just cut one open, and it’s hard as a rock 🙁
🙁
oooooh
You’re just on a roll with the veg tonight, eh, Angie Person?
I’ve made these, I added bananas and didn’t have the berries (though that would have been perfect) I also doubled down with the leavening. I’m scheming to make a low carb yeast cinnamon sticky bun but that’s been a hurdle I haven’t gotten over for a few years. I can make a dough that’s close to the real thing but it’s as you said a little bit too much eggy blah.
If I wasn’t strict low carb (~20 g or less/day) or maybe on maintenance, I could do a banana. But nope.
Yup Bobbi Jo Woods. Ready to rage quit veg
🙁
You’d think the produce in paradise would be better.
It’s pretty crap at the grocery, TBH. I think I’ll try the (floating) farmer’s market this weekend.
Floating farmers market sounds fun!
It’s all boats from Venezuela….will keep you posted…
Neato!
Haven’t tried the Whopperito really
Am not going to.
Neither one appeals. What you cooked does.
Thank you 😉
Now down 20 lbs eating what I love
ooooh yum
I can’t believe I’m suggesting this, but I don’t think you need the bacon with this. Also, the collards and garlic chili sounds like a great combo.
Pork was on the verge of freezer burn and needed livening up (plus it was very dry), the bacon was in with the greens, inititally, and I said “Fuck it” and put the whole mess into the pan with the pork. Anyway, not taking suggestions, kthx
No comments from the peanut gallery? No requests either?
What kind of a beach party is this!? ?
So…..
….I got nothing. Looks great.
Thanks
That looks so good! Mmmm
Thanks, but wait til you see it when the veggies and bones are all cooked down. It’s gonna be disgusting glop! Glad I got these fine wire mesh strainers this summer.
*Tasty disgusting glop ^
🙂
lol
I mean, once I filter out the glop, the end result IS TASTY.
Of course!
I wish I had the dedication to save more of my scraps and such 🙁
I don’t think of it as dedication, I simply take the scrap bag out of the freezer, and swipe the scraps to the side while chopping for a meal or salad, and instead of throwing them away (and making my trash can stink for days before I need to empty it out), I add them to the bag and put it in the freezer 😉 I am so frugal I can’t afford to throw them out, PLUS, store-bought broth tastes nasty, has no fat or healthy gelatin in it, and is full of crap like sugar and starches.
In the autumn and winter months I make more of an effort to save my trimmings, but lately, I ditch ’em because it too flippin’ hot to boil it all down for hours. It’s cooling off now, so soup time is upon me! FINALLY.
Store bought IS awful! I can’t with all that salt, and I swear, even some of the good brands taste like the waxed cardboard box they are packaged in.
An electric crock pot doesn’t heat up the kitchen. I’ve been needing gut-healing broth asap. This new lifestyle is making my body crave it, and the bag of chicken bones and vegetable scraps in the freezer was full.
Damn, my place has smelled amazing ALL night and now that I’m out at my desk and closer to the kitchen, it’s so intense. I want so badly to try some now…but I also know that if I let it go to 24 hours, it will be even better tasting and richer. I want to really make sure it gets all that gelatin. Maybe I’ll scoop out a small cupful and put it in the fridge to see if it gels up.
Bobbi Jo Woods let me know how this comes out and I’m totally doing this!
Tasted! Too much celery. Way too much. The veggies weren’t completely cooked to mush yet, so I retrieved all the celery from the pot and put the lid back on, after swiping a mugful with a soup ladle. I put the mug in the fridge, we shall see how it gels up, will leave it in the pot 6-7 more hours.
Bobbi Jo Woods can I ask why you need it to gel up?
Megan V absolutely! The gelatin and other stuff in broth made from bones is good for my gut. I’m still not fully adapted to fat-digesting (still a little bathroom drama – I don’t always get action every day and often, it’s too loose for comfort) so I need to feed the good bacteria in my gut (I use and eat probiotics like sauerkraut), and also those things will heal my gut.
If you ever had your mom or dad or a grandparent tell you chicken soup is healing, they weren’t kidding 🙂 It’s also good for other things besides healing your gut:
http://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/
i need to do this.. thats awesome
I just do it to be thrifty and also because I’ve turned into this domesticated old lady who likes doing things in the kitchen-slash-foreveralone-mad-scientist.
Once it gets cold it should really jelly up. 🙂
Maybe. I pulled a small ladleful out this morning and stuck it into the fridge til lunch time and it only had some tiny blobs. But that was before I cooked it another 6 hours
More bones will definitely make it jell up more, that is some good healthy stuff. Helps your bones, joints, nails and skin. 🙂
I need it to heal my gut, too. This lifestyle is good, but I’m still bloated all the time, gotta repair it
I get that if I eat too much broccoli or cauliflower. Just eating too many veggies can do my stomach in. Not fun.
🙁
I think once you start to eat them more regularly, it becomes less of an issue. At least, true in my experience.
Sauerkraut so far, is my best probiotic source
I don’t do yogurt anymore because even the plain stuff is about 15-20 g carbs per serving, and my whole daily intake is ~20 g.
I recently found out my store carries whole milk yogurt, which is slightly lower in carbs and also sugar, so I may be getting a carton ($4.99 for 32 oz) to make yogurt “cheese” with, which would break down to about 2-3 g carbs per 2 TB (1 oz) serving – 1 cup of the yogurt is 12 carbs, and frankly, cream cheese is getting really expensive, so draining yogurt in the fridge overnight in cheese cloth to make a similar spread/dip might be a good and cheap option.
D’awwwww, teh wittle baby pancake!
dammit, I forgot to buy eggs last night
🙁
Yummy!
I’ve been doing yogurt, fruit, and wheat germ almost every morning these days. Eggs have been for lunch/dinner more often.
Good for you. I’m not a big fan of eggs, but they are my best option for breakfast with this new way of life.
Forty cents a pound is looking pretty good!
Thanks. Next time, I will bake these. I had to wait 40 minutes to cook this sucker (20 minutes in a pan, per side) and now my house smells like a chicken joint, LOL
Yummmmmmm
Delish!
I’ve never had to much of an issue with juices when I seal my bags. However I keep a wet cloth next to me and I whip it down after each seal. If some of the juice gets drawn into the holder I seal the bag twice to make sure it is sealed. Then if there is juice between the seal and the flap area I rinse the bag off and let it sit on the counter with the other bags. By the time I’m done sealing all the meats the bags are usually dry. I don’t always get the juice problem either. Just happens every so often.
Thanks
Salsa on eggs, yeah!
Ohhh yeah!
That looks so good. Seriously.. want to be my cook? Lol Gimmie all of your recipes! Lol
Megan c’mon over. Bring cats and hubs. Will make eggs for all.
I got a 7.5 lb ham yesterday that said it was spiral cut. It was only cut 1/4 of the way so I spent an hour trimming the rest. Now I have several types of cuts all stored in bags. Sliced for sandwiches, fatty slices for frying like bacon, nice clean large dice for salads and casseroles, fatty pieces diced with some skin on for soup/beans, and the big ol’ leg bone with lots of scraps in another bag, for stock.
Bobbi Jo Woods mmmm I can’t wait until I move. I’m making beans and rice all of the time. My favorite!
I don’t eat beans or rice anymore, but I’ll probably make some bean soup or maybe some baked beans for family. Or maybe just donate some of those bags of ham to my mom and Bill and they can make whatever with it
Bobbi Jo Woods I’d love to come buy and bring the kitties but they would be pretty pissed lol
Oh, and yeah…I seared that burger in bacon grease!
BACON!
Nando’s is better than Sriracha.
Gotta go with Daniella on this one. Nando’s is ok, Sriracha is not my cup o tea, but Frank’s is delicious.
IDK wtf a Nando’s is
Frank’s, in this post, is the brand of sriracha which I used at lunch. I would not fry chicken in that…so all y’all comments make little sense to me. GO HOME, UR DRUNKZIES
You put Frank’s in the egg wash..lol. nando’s is a SA sauce. You’re welcome 😡
I don’t eat battered chicken, soooooooo…….
I know….your dietary thing…still tasty
grr I know what Frank’s is
my body hurts still, and I’m cranky… so off to ice myself again and take ibu
G’nite
My fave is the pepper, lime and cilantro
That was one of G Hartman’s faves, too. I took it when I made homemade salsa awhile back 😉
Nomnomnom
I love this collection. I stopped plussing. 🙂
You can plus 🙂 I’ll just be in the kitchen – only 20 minutes more to bake!
I was going to plus your whole page.:) Oh nice!
dude…. ……
Bless me, Father, for I am about to sin
Sear 8 minutes in oil skin-side down, let drip on a rack and repeat all pieces, place on baking sheet w/foil or paper, sauce bottoms, flip and sauce tops, bake 20 mins at 375F skin-side down, repeat sauce on both sides, bake 30 more mins, take out and sauce/flip to skin side up and do 8-10 mins at 450F til charred a little.
I had to wash my hands thrice
Yum!
Thanks, it was good lunch 😉
Some of my most favorite things : Caramelized onions and anything with dill in it.
🙂
oh man
my mouth is watering now – it’s that gud
I gotta find a way to fit this into my new lifestyle
I FUCKING LOVE CABBAGE
I’m making this tomorrow again, with Andouille!
Thank you!! Daniella
Dat soup is glorious, bright, warm-you-the-hell-up-down-to-your-bones-good. I’m so glad I found it!
http://www.thewednesdaychef.com/the_wednesday_chef/2012/01/bess-feigenbaums-cabbage-soup.html
I can’t eat red meat or pork anymore without feeling really sick. I really need to start making light foods that are cheap.
My husband makes a western omelette.
foodnetwork.com – Western Omelette
Fantastic accomplishment on weight loss!
Congrats!
Thanks, everyone!
Wow!
Congratulations!
Yes. I almost needed a towel 😉
I just picked my first Roma of the season. It’s about the size of my thumb. LOL
d’aaaaaaaaaaaw
Hell yes.
Look so good
Not ashamed to admit I licked the plate
I want now.
I eat so many tomatoes my mouth gets sore from all the acid.
:\
But, I still eat them. ?
Same! Pain is good!
I would have never thought of this but I love green peppers. These are just cut and eating not cooked right?
Yep. Not cooked – fresh. Like it says 🙂
I dip mine in ranch or hummus
I didn’t have any of that
Now I’m hungry
Blake B you should be after talking about all that food 🙂
Bobbi Jo Woods wasn’t sure if it was fresh and then cooked. It would be great raw/fresh I bet pretty strong flavor mmmmhmmmm
I’m still waiting for them to westle in the sauce…
Still no.
Jk. Yes, I toked.
I’m making this for dinner tomorrow!
I made the mistake of adding capers. The brine of them mixed badly w/the olive oil and red wine vinegar.
Ah, I could see that. Live and learn.
Lol just thought people should be warned!
It may also just be my picky palate
No, don’t do it. It’s not that bad. Oh, wait. You meant the pizza.
God dammit woman!
lmao
Lol
We’d make beautiful pizzas together if you’d fly away and come marry me Ms. Bobbi Jo.
lolno
? ?
I hope you are starting to feel better soon.
Get well soon. ???❤️❤️?❤️
Thanks, guys! Breathing a bit better today, but still can’t taste much. So I cooked eggs and some sausage I don’t much like the flavor/texture of, but need to eat for its fat and protein (ketogenic diet). Want to eat stuff that’s good for you but you can’t stand the taste of? Get yourself a cold! Lol
Daniella HazMat lolol
Nice shot
It’s 88 degree here in NW Ohio. It’s fall? ?
It’s 88 degree here in NW Ohio. It’s fall? ?
Well, according to the calendar, yes. But yeah, it’s in the low 70s here in St Paul, too. My house is pretty shaded and cool, though. Open-window weather 😉
Well, according to the calendar, yes. But yeah, it’s in the low 70s here in St Paul, too. My house is pretty shaded and cool, though. Open-window weather 😉
Thank you 🙂
70 degree weather is perfect weather!
I’m dreading winter. I bet in your neck of the woods makes you dread it even more!
70 degree weather is perfect weather!
I’m dreading winter. I bet in your neck of the woods makes you dread it even more!
Um no. Have we met yet?
I loathe summer and ADORE fall and winter.
Um no. Have we met yet?
I loathe summer and ADORE fall and winter.
My idea of “perfect” weather is anywhere between 35-65F. But that doesn’t mean I can’t tolerate anything colder, or warmer – I just prefer brisker temps.
My idea of “perfect” weather is anywhere between 35-65F. But that doesn’t mean I can’t tolerate anything colder, or warmer – I just prefer brisker temps.
Hope you’re feeling better, that looks so good!
I must be getting old. I hate the cold!
I must be getting old. I hate the cold!
A lot better than Monday. Thanks, doll!
Ha ha. That does happen. My mom used to be like me and hate the heat. Now she kinda doesn’t mind it as much,and hates the cold.
Ha ha. That does happen. My mom used to be like me and hate the heat. Now she kinda doesn’t mind it as much,and hates the cold.
Would it be rude to chug this from the cup. #spoonsoptional
I’m sorry I missed you were sick. I really hope you’re feeling better
I’m sorry I missed you were sick. I really hope you’re feeling better
No, but you could choke on pieces
Hey bby, no worries – I’m still coughing up gunk but I am breathing lots better and less head pains.
How you been?
Hey bby, no worries – I’m still coughing up gunk but I am breathing lots better and less head pains.
How you been?
At the doc now. Still some blood issues they are monitoring but other than that I’m good.
At the doc now. Still some blood issues they are monitoring but other than that I’m good.
Yay! Keep me posted if you can, otherwise, take it easy!
Yay! Keep me posted if you can, otherwise, take it easy!
?
?
Looks so yummy, it’s not cool enough here for that kind of food yet. Soon, soon…
Crockpot doesn’t heat up the kitchen at all 🙂
Niiiiice!
Yum!
I cheated, Allyson Whipple – I used a can of whole peeled tomatoes and a few ounces of pickled jalapenos. But I did add some fresh bell pepper and used fresh garlic (1 giant clove). it made two pint jars full.
My mouth is watering.
I love this on a baked potato with cheese melted on top.
Roofing can be mind bending. Earbuds and music!
Yep, earbuds are going in now – They are back up there stomping around again.
That sounds yummy. I don’t do potatoes, but I have a pound of ground turkey thawing that I’ll be making taco meat out of tonight or tomorrow, to have taco salads this week. I also love to add some salsa, cheese, jalapenos, and sour cream to my pork carnitas after frying some in a pan til crisp and hot (I made a pork shoulder roast in the crock pot last week, and shredded it – made bbq pulled pork out of it, too).
Mmmmmmm
Lovely
I love feta cheese. I actually think it’s my most favorite cheese on earth—- right up there with Swiss cheese. Yum
Thanks! I should have waited to take the pic until after the cheese and sour cream got all melty and saucy
It still looks yummy and lovely!
🙂
??
BACON grease!
Bacon!!!! 🙂
Yesssss bacon!
It’s one of my fave fats to cook with.
Thanks! I am, too. These flatbreads are not very sustainable or “whole food” as I would like to be, I have yet to try the fathead pizza crust recipe (it’s an almond flour and cheese based dough–no grains)
10/10 would wrap all up in high carb tortilla
GODDAMMIT, CHRISTOPHER
No Spam! ?
SCREECH!
Gotta admit, I’ve never tried Spam.
Never had it batter fried! Interesting
Would devour
I’d totally make you some. Only problem with this, is even though it makes 5-6 servings, it’s easy to see how one could eat half in one sitting.
Cinnamon adds a sweetness.
Have you ever made fried green tomatoes? I’ve never tried them, but they sound yummy!
Gabrielle M. no, I haven’t. And probably won’t, because it just doesn’t seem like my type of thing. I love tomatoes, though. This was a fresh one, not cooked.
Daniella Save yourself the trouble and have egg muffins ready to go! I made about 15 of them over the weekend and just pop them in the micro for about 30-45 secs. They are hard to see here, I melted some cheese on top.
It’s just 8 eggs, whisked with a little cream (you can use milk or ha/fl & half) with some diced ham, onion, green pepper, maybe a little hot sauce or seasoning salt, then I pour it into silicone muffin tray greased with some coconut oil spray, sprinkle some cheese on top, and bake 35 mins. Then I pop them out once they cool down, put 3-4 into baggies and freeze.
I have a slew of green tomatoes. I might hunt up a good breading recipe to make some.
I saw your tomato and got sidetracked on my green tomatoes. Lul Sorry.
haha it’s cool
A year ago, if you asked me, I might have answered differently, but I was still eating breaded things back then. I just don’t have the motivation to try to find a low-carb substitute for cornmeal for one paltry dish.
I totally understand. You could use it for breading other items though : Fish, mushrooms, etc.
I probably won’t make the fried green ‘maters anyhow—- I’m lazy. Lol My husband does 80% of our cooking. I clean up kitchen , he cooks. It works for us since he gets off work at 4 PM.
Oh dear GOD I would rather be the one who cooks, and have someone else do the clean-up. Lol
Hehe. I don’t mind it. I prefer when he cooks and I clean since he doesn’t clean up the kitchen like I prefer it to be cleaned!
Lol
I don’t mind frozen beans at all, as long as they are steamed as little as possible. My mom used to boil the fuuuu outta them when I was younger and now I can’t tolerate a half-mush bean.
Right?! bleh
My husband would love this.
Wud eet
wud make you sum
Checking flights. Brb
:)))
That looks really good
Bby
Guys, c’mon over
I got stuff to make moar
I had smoked salmon , brown rice and baked carrots. ( leftovers from dinner last night).
Oh that looks so good. Can’t wait to get my teeth fixed so I can eat stuff like this again.
Sounds good, Gabrielle M.
Shannon Shoffner yay! I didn’t know you had teef probs :\
It always tastes better when my husband cooks it too.
What can I say? He most definitely is the better cook. Truth hurts. Hehe
awww
and yes…that beef broth is BUTTERED. Mmm, fat.
Bobbi Jo Woods they pulled some before the surgery and I have to wait 8 weeks to get implants. A couple more weeks and I can start the process
Ahhh
Well, you probably didn’t need them ol crappy ones, anyway, right?
Shannon Shoffner
What a process. I lost a back molar and it’s taken me a year ( almost) to get a single implant in my mouth.
Bobbi Jo Woods troof
Gabrielle M. I’m dreading it. I may end up just getting some partials instead.
Shannon Shoffner
It would be cheaper if you can do that. My single implant cost me 2500 dollars. I can’t imagine if you have more than one to get…. yikes!
I even have good dental insurance —- my out of pocket, thus far, $700. I still have to buy the tooth! I will guess that will be another 900 dollars since it’s got the “screw” attached to it so it can screw into the implant in my jaw!
Partials sounds like a good solution. My sister had that done (upper row, front)
Gabrielle M. Partials it is! Yikes $2500.00 for 1?
Shannon Shoffner
Yes. It’s a very expensive process. It’s taken almost a year , as I said, to get it fixed.
You have to get the old tooth removed ( in my case, it was an already capped tooth). Allow that to heal completely.
You then must get tons of exrays so oral surgeon can determine his approach to implant so he does not hit or kill the roots in nearby teeth.
You then go and get the implant into your jaw. One hour surgery. Lots of drilling into jaw. He places implant. That has to heal over. You go back to surgeon two weeks after surgery. He determines if you’re healed well enough for next process. He gives you ok; sends you back to your dentist where he fits you for new tooth. Orders tooth.
They then send you back to oral surgeon where he cuts open area and screws new tooth into implant.
Jesus…. it’s been a process.
Wow. Good luck!
A block of cheese.
This looks tasty.
CHEESE.
but what did you do with the avocado?
When I had this same breakfast a couple days ago, I diced it and put it on top of the eggs with a little salsa, but today, I just sprinkle salt & pepper on it and scooped out pieces of avocado with a spoon and ate it like that.
Coffee and midol >.<
aww hunny 🙁
Sugar with a lil coffee and two raspberry crispy cream donuts. I prefer Dunkin donuts but I was in a pinch.
In other words, you didn’t eat breakfast
Well, I guess not
I think I could have gotten it a bit finer
Can’t believe no one guessed. This WHOLE meal was 12 g carbs. 9 g for the pizza, 3 g for the salad.
Cool! Next year, I’ll send you and Bruce Shark some earlier in the season, and the roots will be plumper! 🙂
Nice! I think the ones I’ve seen look like a fat carrot or a skinny diakon radish. Is that more like yours in earlier fall?
Looks good
yes! These shattered a bit when I dug them up. :((
Mine was delish…I used my lemon zester, and got some tastiness that way.
Thank you again! 🙂
Di Cleverly yeah it’s cool though because they were still tasty, just have to work at peeling to get to the good parts on the skinnier ones!
My favorite meal to go out and eat : breakfast!
BACON!
Gabrielle M. SAME
I knew I liked you. ?❤️?
\o/
If I wasn’t stuffed right now, I’d want a 2 or 3-egg omelet made with cheese, ham, sausage, bacon, and tons of veggies
Winning, 1000x better than anything I’ve eaten this month, I’m so far off the reservation. Last night was beer and pizza and my body was very unhappy with that choice (like I had a choice) My house is very nearly devoid of protein because protein requires time and preparation carbs are fast and cheap. Why can’t I get this at McD’s?
Sy Bernot please learn to make Fat Head pizza crust. Google the recipe (YouTube is especially desired on this, for viewing the method). You will be INSANELY happy you did this, and pizza can still be your bae. You’re welcome AF.
Mmmm. I like pizza, too.
It’s more the prep time that I don’t have right now, I’m being awesome on many fronts but my diet is not one of them. I love to cook and haven’t cooked anything 100% from scratch in months. I can only eat so many eggs before I crack.
Fat head pizza dough takes like, 9 minutes to make, from start to finish.
valid point but being the only person in a house of 7 that wants stuff low carb limits the amount of play I get when someone goes to the store. I eat what’s available and since I haven’t been doing the shopping that’s garbage, leftover carry out and delivery. Today I ate 6 meatballs and 2 eggs, now I’m home and I’m hungry and there aint nothing but carbfest here. Leftover pizza 7 min in the broiler 2 slices at least it’s thin crust. I’ll top it with a beer and pass out on the couch trying to catch up on the dvr before stuff starts deleting. I’ll wake up around 1 finish my now warm beer and crawl my ass to bed. I shouldn’t bitch because I’m not gaining but I’m not losing either and I know where this path leads and I hate it. Just blowing off steam waiting for the beer to kick in.
OK well if time saving is your greatest wish, while still not eating “badly”, then try these: http://www.flatoutbread.com/. I’ve had the original light and Italian herb light, but the Protein Up/Carb Down ones are also safe on keto. They taste pretty good, they are the base I use for all my pizza posts in this collection.
I think I’m just beefing at my current work/life balance, just ignore me for the time being. It will get better … tomorrow. LOL
You’re the driver of this bus called your life.
I might be driving but I sure ain’t in charge anymore. OMG I’m Sandra Bullock!
Warm beer, mmmmmm. g’night.
Da cheese!
?
That looks awesome
should I bring a side?? do you like yams?
I can’t either.
It’s been too long since I roasted a chicky. This makes me want to.
Sativa Starlite I have never done it. and I supposedly “love” to cook…I know how easy it is but have just never done it.
Marc-Antonivs Gvzman I don’t eat potatoes
Annemarie Clendening thanks 😉
A spoon? ? I guess you’re right.
oh. macaroni salad?
Catherine W I’m jealous bc I want to master it I guess, but mostly am happy with just scramblin’ eggs and sticking stuff in them
I need the finished picture so I can lick my phone. Where’s my season salt. Androids taste better that way.
No starches, period
I was serious about the brick. I wrap it in foil, heat it up in the oven and after I break down and prep the bird put the brick on top of it. Guranteed super crispy skin
Looks good !
I eat chicken mayyybe once a month, and I roast just the bewbs. It’s soup season now, so a whole birdie needs to happen. Or, chicken and riiiiice.
Fine Bobbi Jo Woods you can get my stinky grits!
I love Mural Of Flavor. Penzeys spice mixes are top notch.
Sativa Starlite I was getting down to the dregs of my freezer, I now have only jars of stock in there, along with bones and vegetable scraps in bags, to make more. I have one more chicken left to roast, but since it’s a fancy organic free range one, I may make soup out of it instead. The meat sales are coming to my local stores soon, so I can stock up again on pork roasts and etc. Oh, and I need more beef marrow and soup bones. Gah!
Marc-Antonivs Gvzman Oh I don’t eat those, either. I only eat above-ground veggies and no grains
Nothing worse than food porn when you are hungry.
I was using parchment bc I wanted it to not stick to the pan and be too mushy underneath, but I think I will use my Air-bake pan again for the chicken! I usually only use it for egg bakes
Whoops, meant to have this filed under the food collection. Thanks for the catch, Gigi Benkowsky 😛
I need a bone collection for the freezer. Yep.
…and I just remembered my oven has a rotisserie thing in it, and I don’t know how to use it. Time to learn!
Bobbi Jo Woods what is this strange diet you are on darlin’?
I think the main reason I’ve been doing bone stock so much is because it just tastes so much better. For years, I spent buttloads of money on the boxed organic stuff from the store, but it usually had very little fat and probably strained out a lot of stuff. When I make it myself, I can be sure it’s nice and fatty and when I add a touch of apple cider vinegar, it helps leach the marrow and stuff out into the stock, too. I pretty much only consumed homemade chicken stock the first few days when I had a bad head cold last month and I swear it not only soothed my throat (added salt to it), but it sped up my healing.
Marc-Antonivs Gvzman it’s not strange and it’s not a diet. It’s the way people ate for ages before some bad scientist decided to get in bed with the government grain board and come up with a shit hypothesis about fat and heart disease and turn us all into low fat/high-carb consuming zombies. It’s a lifestyle for me now. It’s low cabohydrate, high-fat, and minimal to adequate protein https://www.charliefoundation.org/explore-ketogenic-diet/explore-1/introducing-the-diet
It’s treating my diabetes symptoms (BG is much lower and I’m not on oral or injection meds anymore) and I’ve already resolved my hypertension as well. Many people also swear by it as a way to relieve epilepsy, mental illness (Alzheimer’s disease and dementia, depression, anxiety), chronic joint issues like arthritis, PCOS, and more. I’ve also dropped 30+ lbs since June, as a bonus.
Nick Bartolo Penzey’s is the shit. I am out of a few of their blends, and need to order more. I also love their dried shallots
Thanks, doll
Have you tried the Reynolds no stick foil? I swear by it now. If you are only doing one chicken at a time an inverted rib rack works great too
https://smile.amazon.com/dp/B01D8W40NO?ref_=ams_ad_dp_asin_1
If I had a rack, I’d have used it
I’d’ve*
My husband would love that!
I am not a sausage lover. I’d eat it without the chorizo.
They also look like Obama ears. Lulz
I don’t know what Obama’s ears look like.
You have a poster of him on your wall? Like, a la Teen Beat? lol
blocked lol
I’d use it for target practice if I did….
I’m a sausage lover, but it depends on the spices used, sometimes 🙂 I also like chicken sausage
lolol
I knew you’d react that way
I hate DC more and more daily. The whole corrupt lot of them. Gag, puke!
I’m writing in Grumpy Cat
Ha! I’m writing in Willie Nelson since it’s an omen I saw that bumper sticker the other day!
I could do chicken or turkey sausage. I buy turkey bacon only!
This is the Mexican kind, not the dry kind
In my house, Gabrielle M. – it’s REAL BACON OR GTFO
Lulz. I can’t help it; I’m not a grease lover. I like my meat lean.
Tanya G thank you 🙂
All I hear is Wu Tang Clan ain’t nothing to
I have to love grease. Grease is making me lose weight. Carbohydrates make me increase insulin, and insulin + carbs makes me fat.
It looks delicious
I eat chorizo with eggs,potatoes,frijoles sopa de arroz.
Mmmmm pura vida.
Mmmm, love fresh salsa!
Damn, they all look great. I’m hungry now.
🙂
Thanks. I just noticed the pancakes look a little dry in the pic. I forgot to snap it after I poured some melted butter on top
that looks hella good!
Oh it waaaaaaaas. Thanks
I think you’d like it. I simmered it on the stove for at least two hours on low til the cabbage was silky, and the cauliflower stems and leaves were tender. it will get even better in the fridge after a couple days.
This really looks awesome 🙂 Flavorville USA!
I love taco salad. It’s one of my favorites too , Amber.
Dare I admit I like putting Taco Bell sauce on it? Lol
Nothing wrong with that
Nice bird. I let it sit about 15 minutes after this pic and the skin sort of shrunk a lot more, it released a little more juice into the pan, but the meat itself was still very juicy. And although it doesn’t look like it, most of the skin was CRUNCHY. Like hard, buttered paper 😉
Drooling at your description
bby come over
it’s finger lickin good
I already ate a small dinner around 6-ish, because I couldn’t wait for this, but I ate a wing just now 🙂
I’d be over in a heartbeat. Lol
10/10 would put my dick in it.
Too late
Thanks, Becky
I think I’m going back to egg-based breakfasts this week. Even though it’s not that cold in Texas, my body is not liking the continued cold breakfasts on chilly mornings.
I hardly ever eat cold breakfast. You talking like, avocado toast, or something? Fruit? I mean, in the summer, I’d eat some cold leftover bacon with an avocado and salsa, but no cold for me, otherwise!
In the summer I usually do yogurt + fruit. But July – September it’s easily over 80 degrees outside before 7:30 a.m., so I’m not usually motivated to cook a hot breakfast. I’ve been keeping up with it into fall because my body really likes the extra probiotics, but I realized last week it’s getting cold enough that I’m just not feeling it anymore.
hard fap
I think if I lived where you are, I would, too.
Even on the hottest days here, the property shades this lot I’m on very well, and it’s cool until noon-ish. I actually get more sunlight in the fall/winter, because of the angle of the sun.
how hard?
inbox proof
loljk
This sounds and looks delicious!!!!
Terry McNeil thanks, it really was. Leftovers are so great 🙂
MOARBACON.BAT
I’m going to have to google how to make that chipotle mayo. Sounds delightful
And here we are ….. lol Thanks for tip
I get brown eggs from a local farmer. He only charges me 1.25 for a dozen eggs. If I return the egg carton; he charges me a dollar!
🙂
If I could do that, I would 🙂
I get (kinda) local eggs through my grocer, $1.48 for 18
Assuming you saw the post 😉
I did. ❤️? Thanks!
YW 🙂
I have a thing for brown eggs. In our grocery? They sell brown eggs only in organic form for 2.45 for a dozen.
Wow. Brown organic eggs here are almost $5 a dozen
Ohio must have cheap organic farmers.
Looks good
Thanks
Had it again for lunch today
Bobbi Jo Woods so are you doing that recipe book or when should I expect it?
Still working on it
Chicken heads give a nice soup.
Saved for later, thanks. We’re thinking about growing squash on the slope, I want to try making soups with it.
I heard that about chicken feet, Johann von Schadowitz
Karen Lesbehonest yay! Let me know how you like ’em. What kinda squashes you growin’? I saw your pumpkin plants.
Not sure yet, was going to wait until it warms up again, then make a list. Can I tag you when I start and ask for advice?
I don’t grow anything, darlin’. Not a gardener LOL. So I can’t give you advice on that, but happy to offer any, in terms of recipes/cooking any kind of squash!
Yeah, I meant advice on which ones taste best lol
🙂
You’ll probably like a few of them.
gimmie
I got some left
Bobbi Jo Woods Heads have more fat.
You know if I was close I totally would
Thank you 🙂
I’ve seen it done. It’s possible, but definitely expensive.
Amparo Hughes c’mon over
I will feed you soup in bed
ᶘ ᵒᴥᵒᶅ
That looks splendid.
Out of frame: stevia and chopped walnuts. Oops.
‘Tis!
Bitch. I have a chocolate craving now. ?
I love homemade soups. This? Beautiful!
I added too many egg noodles and my chicken soup became mush. I’m really disappointed in myself, I knew better. That’s ok, I will make it again next week.
So E queen might be interested in going through your collection. She is learning to cook with flour alternatives, so some of your recipes might be of interest to her.
E, meet Bobbi Jo Woods She is teh awesomez.
Thanks, Kai TechnoLust
I don’t really bake, so I can’t say I have used a lot of substitutes for flour, but anyone’s welcome to enjoy my recipes/pics 🙂
Gabrielle M. totally sugar-free, and only about 1.3 g net carbs per square 🙂
Is there anything better than frozen fudge with walnuts in it? I don’t think so!
I could eat half that pan in the right mood. Lol
Gabrielle M. thanks, lady!
Jane Eyre Last time I made soup with noodles, I just made noodles separately. Then when I wanted to eat soup, I would throw them in at serving time. So easy with egg noodles, since they take a bit less to cook than pasta. Works to keep them separate leftover, too. Just add the cooked pasta to some cold soup before heating in the saucepan or microwave Another thing to try is just not cook them all the way – Try a tad bit under al dente before adding to the soup and they should stay firm. So like, al dente egg noodles (I used to always get the extra-wide ones) would normally take about 6-7 minutes boiling time, take them off the heat and add to the soup at 4 minutes and make sure the soup is pretty done/ready to eat, so you’re not cooking the noodles much more than a couple minutes. They will HELLA soak up more liquid in the fridge, the longer the soup is in there. If you’re not going to eat the soup within 3-4 days, put it (with the noodles) into containers to freeze. The noodles will be perfect, still.
IDK that people would consider this fudge, it’s not chewy or dense at all, because it’s basically three kinds of melted up and whipped fats (pure cocoa is fat, the butter, cream, and coconut oil are fat). I should have re-labeld this as a fat bomb recipe, since that’s closer to it. it’s certainly not sticky. It’s more like really smooth and very chocolate-y and melt-in-your-mouth, with a tiny bit of sweetness and some nice bursts of salt here and there. So the reason it has to be in the freezer is to keep it from basically being a puddle.
Omg. Shut up. Lol It sounds fantastic
We make penuche fudge every year at Christmas. ( welcome to a sugar coma ). I indulge in it once a year.
tasteofhome.com – Penuche Fudge
I just had kind of a craving so…
Not bad at all. But I screwed up! I only used quarter cups of the butter/coconut oil, which is why the batch yielded so little/fell flatter. I misread 1 cup coconut oil and thought it was 1/2 cup – oops!
I bet it still tasted good.
Gabrielle M. one of my mom’s friends made that, and peanut butter & regular fudge every year. But it was always so sweet and not very flavorful. Just like, a hunk of sugar without any buttery or nutty taste.
I grew up with penuche ice-cream and fudge ( it’s a big New England thing ).
It’s so sweet it makes the back of my throat tickle.
I prefer the nutty/buttery taste over sickening sweet.
Don’t you worry…. I’ll make sure the back of my throat gets tickled with the penuche. Tradition! ?
lmao
This penuche reminds me of what folks in the midwest just refer to as blonde fudge.
Lol @blonde fudge.
Wait. I kinda think that sounds like a good name for a rock band!
Great idea, even though it’s been three years since I separated, I still sometimes cook huge family meals. I need to remember on certain days I won’t have a whole family to eat up all the food. I do have some good frozen broth in the freezer. My next mission is to make Thai Chicken Coconut Curry soup. That’s on the agenda for tomorrow. I will do this in the crockpot version. 🙂 http://thewoksoflife.com/?s=coconut+curry+soup
Jane Eyre that looks so good.
Terrence Roberts My thai friend made it for me a couple of weeks ago and I’ve been dreaming about it. Tomorrow is the day. 🙂
I need to find me some Thai friends.
It ain’t funny. It’s a real thing! You think I make dis shit up?
Having frozen broth is awesome!
Lulz. I’m still going to start a rock band so I can become blonde and fudge singing.
Goddammit lol
Bobbi Jo Woods I actually got the idea from you…I think we discussed it sometime earlier this year or last year. 🙂
I do not doubt this! I can talk food alllll day long. It’s a problem.
The two big tupperware containers of it in the fridge must have been whispering to you overnight lol
hi Bobbi Jo Woods, hope you don’t mind me circling and poking around here. this fudge definitely looks delicious!
thanks for the tag Kai TechnoLust
E queen No mind, whatsoever! Thanks!
Soup always tastes best second day too. Yum
red wine vinegar ❤️
yassss
made a nice combo for an antipasti
Dammit woman dat sauce has got me drooling like one of Pavlov’s dogs
IZ SO GUD
You should make some
I totally saw Mama June saying sketti squarsh.
I had to think for a minute
I actually have never watched one minute of that show. I just know about it from .gifs
Ooo that muffin looks so good!
Thanks. Let me know if you want to try making them. Recipe is really easy
I think I will take you up on that. Did you freeze them?
Not this batch, but I have frozen them in the past, yes.
I took 8 eggs, 1 cup of heavy cream, and a couple dashes of red chili garlic sauce (you could use sriracha), a couple strips of leeks (chopped fine) and whisked that all together, and browned 1 lb of sausage (Jimmy Dean hot pork breakfast sausage roll) and put the sausage (about 2 spoonfuls) into muffin cups, then added about 2 tbsp shredded cheese on top, and poured the egg mixture on top, baked 30 minutes. I brushed the silicone muffin tray cups with coconut oil (melted) but oil bubbled up everywhere, so I think next time I will use coconut oil spray instead.
wud smash dat squash
Bobbi Jo Woods mmm sounds easy and fantastic to make!!
Great! Oh, forgot to mention they will make 12 regular sized egg muffins. I also threw in just a pinch of baking powder in hopes they’d fluff up a bit since they’ve got no flour in them at all. Up to you. Not sure if it helped or not, but whipping them for a good couple minutes also keeps them fluffy
Thanks! I took another print screen of this
Lol I should get my recipe book finished!
Bobbi Jo Woods yes you do then I can get a copy of it! Lol actually I need to make a google drive recipe list so when people want it I can just share the link and go here yah go! Lol then again i do have an app that lets me share it to then via email.
Yum. They both look fantastic. I had a hard time voting.
ME TOO!
Both look ridiculously delicious. But when given the choice, always go with bacon.
Bacon is pushing my mind toward B!
But I’ve just never made a hot dish with “ranch” anything, much less with mayo. So I’m afraid of it tasting bad and throwing it out.
I bet you will like the combo.
Bacon wins every time.
Bacon duh
I honestly wouldn’t know. I don’t eat fast food or dine at TGI Crapplebee’s, and assume that combination is common in those types of cuisines. I have never bacon-ranched much, in terms of at home cooking. Except maybe w/a salad.
BACON of course!
Had neva heard of this bulletproof coffee. Interesting.
It’s good for fat-fasting
I’m an espresso no sugar kinda guy but I’ll be making this bulletproof coffee soon
just to impress you.You don’t have to. it’s probably of not much use to anyone not following a ketogenic lifestyle
I live the tastes good eat it drink it lifestyle, so if this bullletcoffeething tastes good, I shall try it
just to impress youK
These look very sassy 🙂 I think I could get to know them mmmhmmmm
lol bring your boobs
https://www.youtube.com/watch?v=pGL2rytTraA
Ooh, it has more heat than I would like (the cayenne/red pepper burned my lips when I slurped a taste). I added 1 small chopped potato to see if that would help…and combat a bit of the grease. I only used 1 tbsp of EVOO to saute the veg and the sausage wasn’t very fatty, but the homemade broth was.
Nice!
I know you would like it, Sue T.
It’s kinda right up there with the kinds of soup I know you make
It sure is! Different spices of course. I’ll have to try this myself.
Mmm looks so good
Turned out fantastic!
Crap…forgot to take the pic AFTER I shaved some dark chocolate on top. 3g carbs per slice.
It’s denser than if you took Jell-O and mixed in whipped cream, but has the same texture, and with the slight tang of cream cheese.
Nice!
Oh my dayum…
Teh deliciousness! You haz it.
OMG
How is it?
SOFKNGOOD
That looks deliciously comforting!
It was pretty tasty 😉
Here is the full recipe, for anyone interested:
2 tbsp olive oil
70 g each onion, celery, carrots, and green bell peppers
6 oz Andouille smoked sausage, diced
2 cloves garlic, minced
9 oz tomatoes, diced, undrained
4 cups chicken or vegetable broth
94 g potato, diced small
1/2 tsp whole fennel seed
1/2 tsp crushed red pepper flakes
1 tsp dried oregano leaves
1/2 tsp smoked paprika
1 tsp parsley flakes (or 1 tbsp fresh, choppped)
1/2 cup plain sauerkraut (your favorite brand)
1/4 tsp creole seasoning (I used Tony Chachere’s)
1/4 tsp pink Himalayan salt
In a soup pot, saute the onion, celery, carrots, and pepper in the oil until translucent and the carrots are slightly tender. Add the chopped smoked sausage oregano, paprika, and fennel seed, and turn up the heat a bit to brown the meat. Once browned, the sausage will release a bit of reddish, spicy oil. You can drain it at this point, or leave it in.Add the minced garlic, then reduce the heat a bit and cook the garlic until fragrant.
Add the tomatoes and their juice, the broth, crushed red pepper, paprika, and salt. Let simmer for at least 20-30 minutes or til as long as you like. The longer, the better. If using fresh chopped parsley vs. dried, add it now, along with the sauerkraut, and cook until warmed through. Makes 5 servings.
Notes:
If you prefer less garlic flavor, add it in when sauteeing the onion/celery/carrot/pepper mixture. Andouille sausage has a fairly garlicky flavor already, so you can also omit it. I liked cooking the garlic in the oil from the sausage.
Nutrition data – 1 cup per serving
237 cals, 11 g carbs, less 3 g fiber (for 8 g net carbs), 16 g fat, 11 g protein, 641 g sodium
Looks good! Perfect for a snow day.
I sort of invented it by accident. I wanted to make homemade cream of mushroom soup, but even after reducing it for what seemed ages, the mushrooms and celery were still releasing liquid, so the whipping cream didn’t thicken as I hoped. So I added a couple ounces of soft creamy cheese, and steamed cauliflower, and called it chowder LOL
Thanks
Damn that looks good.
🙂
I want to save this for later, going to bed now though. Night
I’ll put it in the recipe book! Still working on it 🙂
Night.
Oh cool. You can also add a can of tomatoe paste to that for a bit of a different flavor to compliment the maters you put in it. I LOVE veggie soups. please repeat last sentance 2 more times.
My co=worker and boss love it. I bring them each a container when I make it. I was saying how I should sell it because anyone who eats it loves it, she THEN said she’d pay me for it (which defeats the purpose of my being nice) but… who’s to say maybe I could sell it and become the soup nazi!! (Seinfeld reference)
Yes you could
I was using what I had and trying to keep it low carb – it already has 8 grams, pretty hefty for a soup (I try not to go over 20 g/day), but I don’t eat anything else with it since it’s a high-cal meal
You’re doing really good with all this knowing stuffs Bobbi Jo Woods I just like to eat healthier w/o doing the math. Fresh like this soup, try to stay away from processed. You too could be a soup nazi!! Actually, I could be a sketti sauce nazi – my sauce is excellent too.
Sweet! I love sketti sauce!
I make outstanding sketti sauce. I have the recipe too. Okay, I’ll get it for ya. brb
\o/
Yum. I like southern food!
I need yer taco omelet recipe, Gangsta D.
I got some chorizo and like, two dozen eggs ova heyea
They’re delicious
Will you get hubby to make you these?
If I ask nicely. ?
And do the shopping for the ingredients.
He’s making smoked mac-n-cheese this weekend in his new smoker .
Sounds like a plan! \o/
We’ve never had smoked mac-n-cheese before. I’ll let you know how it goes. ( hickory is being used for the wood ) It’ll be interesting.
yeah…but are they as good as the ones from niemen marcus??
Are you joking? lol I wouldn’t know, if not
We make something similar to this. Besides bacon we add some chorizo and red beans. Excellent comfort food.
Do not get collards from Neiman Marcus. I can’t even come up with an analogy for those.
If you are that desperate for canned greens, Glory brand would be your safest bet.
Thanks 🙂
I totally am, lol. I made yet another batch of the cauliflower & cream of mushroom chowder today and had some at lunch
I had to wash my face afterward, lol. Orange on the outside of my mouth
It is really easy. I sprinkle a single layer of grated Parm on a small plate (or parchment paper) in a circle, stick in the micro for 40-60 seconds, then peel it back, and lay it on a paper towel to let it sit for a minute, and it crisps right up!
You were right the first time, Daniella
Second one refers to a set or variety of colors
Celery is one of my fave things ever. I love it diced finely for seasoning dishes, sauteed with onions, carrots, garlic, and/or green bell pepper for soups/casseroles/sauces, and yes, I eat it raw allll the time. I always have a bunch of it in the crisper for snacks. It’s my hummus/dip vehicle.
Oh, I haven’t had celery seed in my pantry for a long time, but I made some celery salt with dried leaves not too long ago. Turned out nicely.
Brushing my teeth after dinner instead of before bed is my secret weapon for keeping the munchies at bay 😉 I try to not eat past 7-ish. You can do it.
https://plus.google.com/photos/…
YUM
They get really crunchy and puff up a little, so it’s like the airy crunch of a rice cake or pork rind
Christmas cookies
Although I have ground up a handful or two of almonds to make keto pancakes, I have yet to buy bulk quantities of things like almond flour or other grain-free flours, to experiment with cookies that I can eat. I haven’t honestly missed cookies or baked goods, in general.
Tanya G yeah, I don’t use many alternatives to foods that require grains, I pretty much stick to meat+veg and fats (animal and plant)
O, YUM ALL THOSE THINGS
\o/
This is maddening, reading it while you are stuck at a warehouse, waiting for time to drive. And you are hungry. Who needs cookies? The cookie monster and me.
Bobbi Jo Woods, before your diet change, did you eat whatever time you got around to it? Did you have a dietary plan? How many times did you eat a day. How has it changed compared to now.
I eat three meals a day, roughly. Sometimes I fat-fast breakfast and don’t have a solid meal til noon-ish. I follow the ketogenic lifestyle and plan to for life.
Before Memorial weekend, I ate pretty much like most people, before I changed my lifestyle. Breakfast with coffee about an hour or two after waking (coffee was usually made as soon as I had one eye open and could stumble into the kitchen). Now I wait until that mid-morning slump and have coffee then. I also do not drink more than 2 cups (8 oz each) a day, before i was drinking it all day, up til bedtime, even and it had little effect.
Lunch was usually whenever I could manage it, working at home meant I had the luxury of preparing a homemade meal at the kitchen counter/stove where most don’t. Dinner was almost always between 5-7 p.m. because that was when I took my insulin.
As far as the type of foods I ate…when I didn’t watch what ate as closely, it was still what most people consider relatively “healthy”, like a big salad with a whole grain turkey sandwich or low fat chili with rice, things like that. The portions were still pretty hefty. The fact that what I mostly ate was low in fat and full of starches and grains, spiked my blood sugar (which was already high all the time) and kept it high – and I had to had to take expensive oral meds (lots of them) and tons of insulin (over 100 units per day) to keep it at bay.
I started reading/seriously researching about ketogenic way of life between last Christmas and this spring, and it seemed to be a natural progression, since I was already eating whole foods and veg mostly (I don’t eat fast food, dine out maybe once a year, almost entirely cooking at home), and just needed to learn to formulate my macronutrients and caloric deficit/portions. Thankfully, since the lifestyle means consuming high amounts of fat, very little carbohydrate (usually from vegetables and sometimes dairy like cheese and cream), and minimal to adequate protein, that is very satiating and it’s easy to keep meals small bcause they are higher in calories. When I was eating grains and starches, it was easy to eat more because foods low in fat and high in grain/complex carbs are hard to fill up on easily and keep us hungry for more, which is why it’s easy to eat a ton of pasta and bread and still be hungry.
I started Obamacare/ACA through my state’s exchange in April. Insulin for 30 days’ supply was $1400 and my monthly premium for one person was over $200/month with an $1800 deductible and $4000 out of pocket spend-down, and did not cover lab tests and only 20% of oral prescription meds, which were, at the time, the only things I needed. I am otherwise healthy and didn’t need doc visits other than 3 lab tests per year and 1 eye exam and those drugs. I changed my diet and now am off all the drugs.
So it was diabetes related. Ok. I’m just 400 plus and need to drop at least 150. Truck stops more and more are only offering fast food joints. So I’m going to have to do some research. Thanks.
Marjorammmmm ?
It goes good with beef
that looks really good
Thanks
These little candies turned out AMAZING in my new silicone mold, angelique – THANK you
Chorizo egg muffins…What is this sorcery??
YAY i has a happy!
Jane Eyre I made them like this:
Chopped green pepper
16 oz Cooked bulk Mexican chorizo sausage, drained (or regular breakfast sausage–sage or hot, or even Italian)
6 large eggs
1 cup heavy whipping cream (or half & half)
Chopped leeks or green onions
4 oz sharp Cheddar
1 tsp crushed red pepper (or to taste), optional
Cook the sausage, and added in the peppers in the last couple minutes of browning. While it cooks, chop the onion, peppers, and grate the cheese. Drain the sausage and set aside. Place a heaping spoonful of the sausage in each muffin tin cup (mine is a silicone 12-ct tray), repeat with shredded cheese. Beat the eggs, cream, green onions and red pepper together and pour over the top of the meat/cheese, bake about 25-30 mins at 375°F
PS – did you get anything mysterious from the mail man yesterday? No biggie, if you wait on that stuff
Hmmm….
No worries – Santa Tracker 3000™ says it’s still on its way
Yum. It looks perfect, Bobbi!
Thanks, doll
You’d like it – and it’s so easy!
I’d love it more since you made it and I didn’t have to. ? Food always tastes better when someone else makes it!
That’s true LOL
C’mon over I’ll make another.
Good thing about these little suckers, you can eat the whole thing and not feel guilty at all – only 10 g net carbs!
I have no guilt or shame. lol I’d bring the wine and shameful dessert over. ?
Oh. lol
???
Dammit woman dat looks good!
Ha ha I knew you’d be here
I’m where there’s pizza ?
Oooohhh
I just used some pesto from THIS BATCH today, it freezes quite beautifully! (yes, cheese and all!) I’ve only successfully frozen pesto without cheese added, and then pulsing some in, as needed.
Mine was stored in a plastic tub (the Ziploc brand with the screw-on lid) with a circle of parchment mashed down over the surface of the sauce, preserved it so well that the flavor was like it was made today.
I simply took the tub out and set it in the fridge a few days ago and it thawed well.
Here’s what I made, if you missed it: https://plus.google.com/u/0/+BobbiJoWoods/posts/9smsNsJdGEa
Oh, just for curious folks, here is the chicken I buy: https://www.justbarechicken.com/products/family-pack-bone-split-chicken-breasts
I also buy my meat at US Wellness Meats
http://grasslandbeef.com/
I can take the skin off?
Of course you can – I noted you can use skinless
I just crisped my pesto-flavored skin in the micro on a plate after and ate it – it was like pesto-flavored chicken crispy chips
I read too quickly then, my bad. sounds like it could be good as long as it’s crispy.
lol no biggie
The skin will not crisp up this way, with the pesto and cheese/tomatoes on top. You’d have to remove it and crisp it up in the micro if you want to snack on it. The only way I would think it would get crispy was if you baked the chicken with the pesto smeared under the skin and nothing else on top. But that wasn’t what I was trying to accomplish here.
I hear ya – I’d eat it. Lol I have a great recipe for baked chicken, I’ll try to remember to post it at some point.
:)))) do it
PS – don’t throw away the pan juice/fat! Whisk the the oil from the pesto together w/the chicken juices and pour it over the leftovers, like I did (I cut the meat off the bones and placed the cut up meat into containers and poured the juice over top before covering and putting in the fridge). I got 6 servings out of this (4 oz of meat, each, with 2 slices of tomato and some cheese)
Mmmm. I love anything pesto based.
I often complain about missing “city life”. I appreciate having small farms surrounding our town when it comes to food ; we have access to such farm fresh products.
I will admit I can’t watch my fresh chickens getting slaughtered though. THAT is a bit too “farm fresh” for me. Lol
Looks fantastic, Bobbie Jo!
Totally get it. I’m fairly squeamish myself, but I have no problem handling a fully cleaned and trimmed up whole bird, or its parts. I hope you get someone to make this for you!
ok
Bobbi Jo Woods
Lol. You must think I would die if my husband isn’t around to cook for me.
Let me tell you…. I can cook a mean peanut butter and banana sammich, woman! Lulz ?
No, I don’t think that. I didn’t want to assume he was the only one who cooked for ya! Lol
For those of you who eat pasta/bread/potatoes, I think that pan juice would be a lovely thing to sop up with any of those things.
My mom still does once in awhile. She’s 90 years old and feels sorry for my husband.
Clearly she thinks the poor guy has the worst wife in history. lol I laugh, but I’m serious. She, obviously, comes from the generation where I should be thinking about what I’m going to cook for my dinner while I make breakfast for my husband. Lol
Nope. Sorry, mom —– hubby likes to cook and I shop for his menu. I do clean up mess too. It’s the least I can do… unless I can figure out how to get my chef husband to do it all for me. ?
lol
I would rather be the cook and not do clean-up duty
?❤️
Looks soooooo fucking good!;
Thanks, it really was.
Turned out lovely? Jesus woman, that looks feckin’ delicious!
Lol
DID U GET IT? DID U?
Santa Tracker aka US Postal Service email said it got delivered to your mail box at 1 p.m.
Angie Person I’ve used them 3 times now and they are still going strong!
You can do a high fat/low carb lifestyle while at work on the road – fast food places are used to low-carb folks now and don’t even look at us funny anymore if you ask for your burger or grilled chicken sandwich without a bun. Make it a double burger and ask for bacon or extra cheese. Mayo and mustard are OK, hold the ketchup. They sometimes will even put it in a plastic bowl with a fork, to make it easy. Skip the fries. If you’re still hungry, get a side salad without the croutons or a taco salad and ask for no shell or no tortilla chips/strips. All Subway sandwiches can be a bowl/salad – just say you want “(sandwich name) bowl”. They put all the stuff from the sandwich into a bowl with spinach leaves/lettuce.
Gas stations/convenience stores are also great for keto. Pork rinds, cold hard-boiled eggs, cut-up raw veggies, and packaged salads in the sandwich section, string cheese sticks (mozzarella string cheese, cheddar), beef/turkey jerky/sausage sticks (go easy on the protein, though–too much of it raises blood sugar over time), sometimes you can even find sugar-free Jell-O cups, packets of almonds (no honey or sugar) or pistachios, sunflower seeds. Hell, worst-case scenario, you can get a hot dog or bratwurst/Polish without a bun. Put a couple in the little paper tray with some sauerkraut or hot sauce and mustard and eat it with a fork.
Just Google “keto fast food” and you’ll see a lot of options. Bread/anything with flour in it, pasta, grains, chips, potatoes…that’s what diabetics do not need, in order to get off the meds/insulin and reverse the issues.
I’ll look that up. Other than the obesity, I don’t have high blood pressure or diabetes. Just a chronic respiratory infection. I just may do the keto thing for 6 months or so.
TACO OMELET NEEDS TO HAPPEN TO ME THIS MORNING, Daniella!
Recipe plz
Didn’t check the mail last night but i shall before i leave for work! 😀
Damn you! Find me my taco omelet recipe!
Wait, why can’t you eat?
I was only worried because of your neighbors
Oh nooooooooooooooo
That babby gonna rek u
Keto is not just for diabetics. It’s for anyone who wants to lose weight. The reason we gain weight isn’t always how much we eat, it’s the type of things we eat coupled with something our body needs to correct. You could have inflammation somewhere and not know if, and no matter what you eat, healthy or not, you could keep making it worse. Keto is also a good lifestyle plan for getting into a better mood, boosting your brain performance, having more energy (I’m hardly ever tired anymore), improving your digestion, and much, much more…so many of those things keep us fat.
🙁
Hugs
Goes in kitchen to figure out a taco omelet
Oh yeah, no they aren’t the type to get into people’s stuff, just force everyone into their personal business. BUT; the moving truck was there this morning at 6am, so happy new year to me! 😛
:)))))))
Always hot sauce. Thanks
Pizza looking good lol
Kraut <3
Yum!
I make you sum
hue hue ‘hot bulk’
hot bulk SAUSAGE
I use that sauce when I make homemade pizzas. It’s fantastic.
Sweet! This is the first I’d even heard of it being available for retail. My nephew got me a jar for Christmas 😉
This was last night, but there’s more stuff to make 5 more. Want one? lol
I fuck with Savoy pizza
Dayum
iz gud sauce
I haz Hungary
Now I can have it at home
No, haven’t had it yet. Maybe next time I’m in the area, I will try find the sauce. My wife makes really awesome pizza!
What a neat idea.
Not very new, but new to me 😉
Me too!!
Nice. I like easy, too!
I can’t believe that I whined here about needing bread and grains, mere months ago. I’m down 40 lbs since June 1st and now down 4 dress sizes. I DO NOT MISS bread, pasta, beans, rice, or grains. I don’t need sugar. I enjoy eating mostly fat, very little carbs from vegetables/cheese, and minimal to adequate protein. I’m not deprived. I’m eating quite luscious food and still losing weight. I’m reversing all my health problems. Blood pressure is normal, am off the Lipitor and the Losartan. I’m 110-150 blood glucose readings without drugs (NONE. No Glucophage, no Lantus, no Victoza). I’m almost under 200 lbs. I haven’t been (EVER), since after high school. This is my new life and I love every bite and do not regret a thing. I’m still blown away.
Good for you!! ?
Thank ya 😉
It’s rather spicy, and by that, I mean, it has a LOT of spices in it, but it’s also got a little heat
Mug cake!
It was just okay. I will try to improve it.
It was just okay. I will try to improve it.
It’s all water weight.
Happy 2017! May it be very kind to you.
lol wut
I lost 40 lbs water weight? GTFO
I made the pesto chicken pizza for lunch just now and it was delish. Posting recipe later…or will I? Maybe it’ll be a bonus in my book
It needs nuts in it. Toasted almonds . Yum
It needs nuts in it. Toasted almonds . Yum
okok so you guys got jokes huh
I’m not going to quit eating like this, ever, so um…I can’t gain it all back unless I really derail from course.
The base was pretty nutty already, almond flour. The cake itself was dry and like a weird, overcooked omelet with chocolate flavor. So I stuck a fork in it a couple times and poured a tablespoon of heavy cream on it and let it sink in. Made it a bit better. I have to purchase erythritol, which is a natural granular sugar substitute that caramelizes slightly and would form a better crumb…to make it hold up more like a cake.
The base was pretty nutty already, almond flour. The cake itself was dry and like a weird, overcooked omelet with chocolate flavor. So I stuck a fork in it a couple times and poured a tablespoon of heavy cream on it and let it sink in. Made it a bit better. I have to purchase erythritol, which is a natural granular sugar substitute that caramelizes slightly and would form a better crumb…to make it hold up more like a cake.
do try it and let me know what you think
Oh please… I love nutty. Lulz
How about throwing some fruit in it? Canned cherries perhaps? I bet it would get it a bit moister?
Oh please… I love nutty. Lulz
How about throwing some fruit in it? Canned cherries perhaps? I bet it would get it a bit moister?
The only fruit I ate is occasional strawberry or blueberry/blackberry/raspberry. Canned fruit? lol that’s a bucket of sugar and not going into my body. for you, maybe… did you read the link? it’s Keto, hun.
The only fruit I ate is occasional strawberry or blueberry/blackberry/raspberry. Canned fruit? lol that’s a bucket of sugar and not going into my body. for you, maybe… did you read the link? it’s Keto, hun.
You’re goddamned right there’s capers on it
You can buy canned sugar free fruit in the health food store. I’ve bought it before.
I also like dried fruits in desserts too.
You can buy canned sugar free fruit in the health food store. I’ve bought it before.
I also like dried fruits in desserts too.
Fruit IS sugar, though. The berries I mentioned simply have quite a bit less of it, and more fiber, so they are allowed, sparingly.
http://josepharcita.blogspot.com/2011/03/guide-to-ketosis.html?m=1#Fruitslowsugar00
Fruit IS sugar, though. The berries I mentioned simply have quite a bit less of it, and more fiber, so they are allowed, sparingly.
http://josepharcita.blogspot.com/2011/03/guide-to-ketosis.html?m=1#Fruitslowsugar00
I hate processed sugar. I have no problem with natural sugars in fruit.
I’d be a horrible candidate for Keto. Lulz ( I love fruit). ?
I hate processed sugar. I have no problem with natural sugars in fruit.
I’d be a horrible candidate for Keto. Lulz ( I love fruit). ?
I loved fruit, too, but being healthy tastes better than anything I don’t eat anymore
I loved fruit, too, but being healthy tastes better than anything I don’t eat anymore
If it works for your health—- DO IT!
We eat healthy. I’m also a gym rat so I can eat anything I want within reason. I don’t do processed sugars often though. I feel like crap if I overindulge in it. ( rare occurrence) I have one cheat treat on Friday’s—– Dairy Queen blizzard! ?
If it works for your health—- DO IT!
We eat healthy. I’m also a gym rat so I can eat anything I want within reason. I don’t do processed sugars often though. I feel like crap if I overindulge in it. ( rare occurrence) I have one cheat treat on Friday’s—– Dairy Queen blizzard! ?
Angie Person SEE?! lol
Capers AR from God!
And that pizza looks damn tasty too.
🙂
GIMMIE
That’s browned meat on the right (80% lean beef mixed with hot Italian sausage), and about 2 lbs of tomatoes in juice. The meat sauce has been simmering now for almost two hours. I will use it on sauteed broccoli shreds, and spaghetti squash
do you like mushrooms and onions on yours?
HELL YES
🙂
I get the Margherita style pepperoni from the Italian market down the street. They cut it and bag it up to order.
Damn you woman! That looks good!
You should try it
Nom nom!
Omg….Nom!
There’s enough here for 12 people 😉 C’mon over
I wish :-/
Me too. When you going to be home again? I was thinking about maybe doing a trip out west…multi-city, of course 😉
Not sure. Just got back here Friday ?
Not in a hurry to get there. Airfare is lower as you know, the further out I plan. I was thinking no later than March…only bc too hot 😛
what is the name of this food Bobbi Jo Woods
yummy …i can feel hungry ….
Good look but i can feel it’s not complete in pics but in real it’s finish…hahah
Broccoli slaw..You just shred it, like cabbage?
Yep, but this was store-bought. You just cut the stems off and either throw them into the slicing blade part of your food processor, or use a peeler or box grater, to get shreds.
Mann’s makes it. It’s in a bag by the lettuces and salad mix bags
I never tried it hot before. Tastes delish as the base for this meal
recipe?
1.5 tbsp butter, melted
3 tbsp almond flour
2 tbsp erythritol (http://a.co/6x9CY3q)
1 large egg
1.5 tbsp sour cream
1/8 tsp salt
1/4 tsp vanilla
1/4 tsp baking powder
http://a.co/6x9CY3q
Add first three ingredients into a mug and combine (I put one hand mixer thingie onto my hand mixer, instead of 2, fits right in the mug).
Add egg and combine well.
Add sour cream and combine well.
Microwave for 90 seconds and watch it. If it rises above the rim of the mug, open the microwave door, let it deflate before finishing out the 90 seconds.
Let cool for 1-2 minutes.Top with cinnamon. Wolf down.
PS the erythritol is SUPER-sweet in this. I would knock it down by half or more next time I make it.
Maybe it’s because I forgot the baking powder and added 3 drops of liquid stevia 🙁
Absolutely can help, but def not a guru 😉
Ohai, Wrath Of Red
It really was, although to be sure, since the base is almond flour and it’s a 90 second bake, it’s kind of um…grainy/nutty instead of bready (still gooey), but I liked it.
Looks like cheez-its.
Very close!
Ooo
NOICE!
Hmmm. Shortbread or Cheezits ? ?
Guys, I made these:
http://alldayidreamaboutfood.com/2016/10/low-carb-parmesan-cheese-crackers.html – Flavor is nutty and a little cheesy and yes, I did add the “nooch” aka nutritional yeast (that shit is delicious on baked kale chips). The flavor profile of these is kinda like those cheese cracker-peanut-butter sandwich crackers you could get in your lunch box. Not cheddar-y, but parmesan-y. Very good! Will make again. I got 10 piles of 9-10 crackers out of this, but I did not roll the middle thin enough, so some of these are thick fuckers. Very very crunchy and totally cured my cracker craving at 3 g of carbs per 10 crackers.
Bobbi Jo Woods Have you seen the recipe for cauliflower pizza crust? I heard it’s awesome and tastes delicious. My bff made it on fb.
YOM
Yum. They sound perfect!
Jane Eyre I saw that stuff years ago and never tried it. I’ve had so much fail in trying to use cauliflower as a substitute for a lot of stuff (mashed cauliflower is yucky bitter, no matter how I try, so is “rice”). I think it’s because the more surface area you give cauliflower (by pulverizing into “flour” or pulsing into “rice”), the more bitter it tastes. I’m fine with regular cauliflower florets for other dishes, though (raw and cooked).
That said, I’m pretty happy with my low carb flatbread wraps that I use for the occasional pizza, and if I get tired of those, there is a way better low carb pizza crust alternative, called Fat Head pizza, it’s pretty amazing.
Bobbi Jo Woods lol yeah, it does seem like a lot of work.
For anyone who has tried the cauli pizza dough and failed, the key (I’ve heard, time and again) was to WRING OUT all the water from it once it’s been run through the food processor til it’s like dry meal.
Babby makes mom have weird tastes!
I’ve been eating so much cabbage and green beans the past week that I missed lettuce.
Filet of sirloin? I’ve never heard it put that way. 🙂 What is it, fish? I can’t tell from the picture.
C’mon over, there’s still a 6 oz. hunk here
Sue T. it’s steak, FFS
hurrr 🙂 I just saw your other picture. This one looked so much like salmon to me.
Never heard of sirloin salmon. Lol
I KNOW !! In my defense, I’m really tired. Lol
Ha ha
Not ashamed to say I used a spoon to slurp up the juice off the plate
Lol sacrifices
I still eat a potato now and again, but it’s the size of a child’s fist (or half), not the size of a football, like they sell by the each. Other than that, I don’t miss ’em.
All dat sirloin tenderness and butter is makin me drool
hi
?
I was going to make steaks but didn’t l
I’ve never made a steak in a non stock pan.. I should try that
My small cast iron pan needs rust removal and re-seasoning and I didn’t want to wait all day so I just used my nonstick, it is a heavy pan, though, not your typical coated lightweight aluminum one: https://food52.com/shop/products/2554-zwilling-madura-plus-nonstick-fry-pan
Oooo……steak….buttery steak
Hey Bruce Shark – Sue T. was confusing #SirloinBitch with #FishTits lolol
@adorethemeat
yesss
Thank you
The Italian market down the street knows how to cut a good fillet.
Daniella is right. See: http://grammarist.com/usage/filet-fillet/
Darn it
#sirloinbitch for life
fish tits? haahaha
You mentioned it on one of these posts I think but I came across this site on here showing how to clean a cast iron pan.
http://www.abcdiy.us/2017/01/surprisingly-easy-ways-to-renew-old.html
Yes, fishtits. You shoulda been there,
Yeah, I know how, but I take a couple hours to season it.
Wait, that’s not how I clean mine, not with steel wool and oven cleaner. It’s never that bad, I just wipe it out. Sometimes I’ll wash it in the sink with water and Dawn but I only use plastic scrubbies and that’s rare.
FISHTITS FOREVER
2 pink 4 me
I put in micro 4 u
25 secs make pink go away
Bobbi Jo Woods I haven’t seen or bought steel wool in years, so that’s an older remedy I think.
Haahahaha
Pink is good.
I need the deets, is the book called BJ’s Food Porn? Is it digital, or an actual book? I will buy either way, but I like paper cookbooks ?
Salivating already.
Heidi Lynn I am working on a couple titles 😉
And you shall be notified post-haste, when it’s ready
Bobbi Jo Woods I’m so proud of you! This is awesome.
Thank you <3
Put me down for a copy. Seriously
Will do!
Will buy two.
I want to eat all of it.
I want in on this too.
I can’t wait to share it with you guys. Still working on the layout and index. That’s the HARD part. Well, the hardest part was gathering up all the recipes from almost 2 years of posts
The day you finally go to gather them, G+ will officially shut down. Lol
Oh, that’s all done. Between Thanksgiving and um…last week? I can’t remember when I posted about that.
Hope your sis is healing well.
She seems to be, thanks, Terry McNeil!
Yum. Sprinkle some feta on them too. ?
tacos!
Pictured, leftover chicken thighs I cooked with ancho chili powder, garlic, and paprika, chopped leeks (chopped habanero next to them in 3rd pic), chopped garlic, diced red bell pepper, diced jalapeno, sliced red onion, avocado, lemon, cilantro, tomatoes, chicken broth.
Ou Ija I don’t make tacos with chicken broth. But you’re close
Also, making them at home is lots cheaper than paying $5-10 for half this much, of store-bought. $1.99 for one bunch of kale, and I had the rest of the stuff on hand already, since I use those things a lot
do i get to eat the consolation prize?
lol
Pretty much, yep!
That’s what I made, Tanya G
It was! Thank you
Would eat lots
There’s a ton left! Swim over!
Now to grab some biscuits and we’re in business. ?
You can have the biscuits 🙂
I want dezz
Yum
I didn’t have time to eat today and this looks so good!
No time to eat? I live to eat. If nothing else gits done in my day, at the VERY least, “EAT” is crossed off my to-do list!
Bobbi Jo Woods
Well, that is usually the case with me but car wasn’t acting right on the way home so I’m waiting at the mechanics.
got dammit
I hope iz feexed soon
Bobbi Jo Woods
B
Me too, I might waste away, lol
Sharks need fudz 2 function
Bobbi Jo Woods
I could be deded soon
NO ONE DYING.
plz do not die
Not ded yet…made it home in time to eat some home made chicken soup, yum.
HOMEMADE IS BEST MADE
Honey I’ll give you two big containers to take home. I had to freeze some because I made so much. Sans avocados, of course
Def BYOA
Thanks!
YW
?soups!
Aren’t they great? Do you have any you like to make?
I make quite a few, chicken and sausage gumbo, taco and potato are my favorites. I do not have to worry overly about carbs, at least not so far. Knocking on wood. I will probably have to give up potato soup at that point.
Oh man, potato soup was my CHEAP and carb-y vice back in the day. I’d get a 5 lb bag of potatoes for like $2 and load up the soup with cheese, butter, and garlic.
I love chicken and sausage gumbo, have not tried to make my own yet.
Next time I make some I will try to make a recipe… I say that because I do not actually use one. Or measure.
Roger Sherman FYI
Andy O can you two stop? I’m not mad,it’s just getting kinda old. I’m doing this for medical reasons. You can un-follow this collection if you don’t like it.
Corvid Bliss I didn’t used to do much of that, either, but I do now, because I log what I eat
I probably should log, when I do, it seems to encourage me to eat better. I do not eat a lot of really awful stuff, but I definitely have room for improvement.
This is too important for us to stop, Bobbi Jo Woods.
It’s nothing I’m telling everyone to do. I just do it because it works for me, as I often forget what I’ve eaten, and am tracking macros.
With me, I need to watch for when I get too carb heavy. I do not have diabetes, but I had gestational diabetes with every pregnancy. So I need to be more proactive about diet than i have the last few years. I turn 40 this summer and most of the women in my maternal line have it.
Sounds like a plan! You got this.
The taco seasoning I made included: ancho chili powder, smoked paprika, garlic powder, ground cumin, ground cayenne pepper, dried oregano, and a squeeze of lime
SAME
Except cashews, I’m not a huge fan of those…unless they’re like, part of a really sticky treat, like brittle. I had a friend who would buy cashew brittle from this Amish family she knew. It was amaze. I would love to try to make a sugar-free version.
Oh, I forgot about the sriracha ones. I tried a brand, I think they were in one of the Naturebox orders when I used to eat carby stuff. I liked them, but they had sugar
Love cashews. I really love almost all of them, almond is probably my second favorite. Do not really like pistachios, but will eat mixed with other stuff. I am fortunate to not have food issues.
Cashews, pistachios, and almonds.
Hmmmm, I like regular roasted peanuts in the shell. But I also love cashews and macadamias
Macadamias are so great. They have less protein than some other nuts, but the most fat, so I like them the most. But I can’t afford them right now lol
All are good. My least favorite are walnuts. We had a tree on the farm and I never cared that much for them. Maybe I ate too many when I was younger.
Macadamias go great in cookies.
Pecans, macadamias, dry roasted cashews, slivered almonds, pistachios, walnuts, peanuts ..I guess I like them all and let’s not forget seeds, pumpkin, sunflower squash. I think the best I’ve ever had were fresh macadamias that I picked up at the neighborhood produce stand for about $.50/ lb, they were a pain to roast and shell but damn they were good. I also discovered that I can get shelled pistachios cheaper by the pound than the ones in the shell but I still buy them in shell because if I don’t I can easily inhale a pound or two before I realize it.
OMG pecans. And pumpkin/squash seeds! I roast my own after using squash. They taste good roasted in olive oil with garlic or chili powder
Pecans hands down.
Pronounced pee cans.
roasted peanuts w/ lots of salt.
♥
Pah cans. Where are you from?
Ohio
North, practically Michigan. We sound different than most.
I see peecan, too. Emphasis on “pee”
I think the pah-caan is more southern.
Southern is the correct way where it is a culinary concern.
Everyone I know in both Carolinas says puh-cahn
Jesus woman!
Hazelnuts and pine nuts. Almonds only if stuffed inside of dry figs.
Oooh
Give me an address and I’ll get you some almond stuffed figs ?
YOU are naughty!
neva naughty ?
ohai
PS – I did not drain the fat after browning the beef… oops. I can eat it without worry, but was still relieved when I noticed most of it just re-incorporated itself into the meat as it simmered.
Try adding baking chocolate or cocoa (unsweetened) next time.
Really ups the richness
Yes! I was totally going to add some shaved Baker’s brand chocolate and forgot, and by the time I remembered, it was finished.
?
The sweet helps you tolerate the heat. Had a few dishes like that.
Yeah, but I should be clear, it doesn’t really add much sweetness.
Hmmmmyummeh!
One of my all time favorites! What herbs did you use?
Oh yum. I love pea soup.
Random Shark I used a tiny bit of marjoram, basil, and parsley in the stock, which was made by boiling a ham bone in water, to which I added a 1/2 tsp of chicken boullion. The stock was added to the pot with the dry peas & lentils after I sauteed some finely diced onion & celery in bacon fat.
And lentils? Reeeally. Hmmmmm
Bobbi Jo Woods
Yum, thanks, I’ll be cooking this weekend ?
Sue T. The bag of peas I bought came with a small percentage of red lentils. I got the mix of peas/lentils at TJ Maxx and I did not use the seasoning packet. I think it was called Country Split Pea by Buckeye Beans
I have lentils here, I guess I could add those to mine. I didn’t realize there was a mix. Neat 🙂
I <3 red lentils
Sue T. I didn’t either. And frankly, I don’t care for them in pea soup, but it wasn’t for me (way too carby for me now). I was at that store shopping for gourmet gifts for my mom and her hubby at Christmas. Seeing as they had plenty of food at the time, I promised to take the box of mix home and make them a batch of soup with the ham bone I had in my freezer.
That was very nice 🙂
Mmmmm
Mmmmm
Envious of the avocado’s, they are $2.50 a piece here. :/
Terry McNeil holy crap!
I can get them for 59 cents and if I’m being lazy and don’t feel like driving out to that specific store then they are a 1.28 at Walmart.
Terry McNeil I try not to pay more than $1.50 each – but when they are on SALE SALE, I have gotten them for 67 cents to a dollar. Also, they’re Mexican/California ones. Not sure if you get the FL or Mexican/CA kind where you are (I’ve never had FL avocados). The organic ones aren’t usually any more expensive than $2 ea, but I can sometimes get those on sale for $1.50 as well
Cheapest I’ve seen them so far was 49 cents and that was at Aldi. Usually Woodman’s had them for 59 cents and I can’t beat that!
59 cents isn’t a sale for woodman’s either that is their regular price I found out!
That looks so good with the avacados bacon and the pseudo bread.. lol
Megan V I’ll pm you the recipe if you want it
Bobbi Jo Woods yes do it!
My mom does that, too!
I should have said that this is the price at the moment. There are times of year when they drop to 99 cents or so. Usually only CA or Mexico.
Heidi Lynn egg muffins? Or buying avocados on sale?
Bobbi Jo Woods the egg muffins 🙂
I thought so. Aren’t they great?!
Well… now I’m hungry
Aww. Didn’t you eat breakfast, Chelley Chelle?
I had a banana and a coffee ? … close enough eh?
Not really!
(imo)
I know ?I’m totally crushing something for lunch… soon!! lol
holy crap that looks good. Will this be in your book?
Absolutely can include it & Thank you 😉
…could you use, say, gelatin and/or reduction to force a thicker result?
Yes, one could. I don’t have any gelatin, and I have an abundance of xanthan gum. The picture makes hard to tell, but it’s about as thick as a thin gravy. I bought the xanthan gum for other things too, like baked goods.
Yummy. ?
Quiche
yup
Now I’m craving quiche. Bitch. Lol ❤️?
This was easy-peasy to make! Whisk up 6 eggs with 1 cup of heavy cream and a little salt & pepper. In a greased pie dish, cover the bottom with chopped crisp bacon pieces (from about 3-4 slices–I make a batch in the oven nearly every weekend) with a handful of chopped leeks and a shredded block of Gouda (or cheddar), pour egg mixture over, bake at 350 for 40 mins
Have you ever tried to freeze it? Or…. Does it get too soggy if frozen?
My husband makes these for me. I love this too.
foodnetwork.com – Western Omelette
I’ve never frozen an egg bake before, sorry
Only thing I ever freeze are my egg muffins, which I zap in the micro. They are a bit firmer than the quiches I make. If I don’t eat them immediately after heating, they can be a bit spongy…which is what I’m afraid of lol,
I may try freezing a single slice of the quiche to see how it goes. I’d love if they could be nuked for breakfasts during week.
I’m a zombie in morning. As easy as they are to make; I’m still a zombie. Lol
I’d say if you freeze it, wrap it tightly in foil or clingy plastic wrap (or use a vacuum sealer if you have it), you’d be golden. You CAN nuke quiche pieces from the fridge, that’s what Ima do. I mean, I am single and certainly don’t have company here, to eat these other 5 pieces LOL. They are for me, to last me thru to the weekend.
We have a vacuum sealer! Great idea!
Lol I have one but I’m out of the plastic rolls since Thanksgiving, and need to get a refill tube. I use the fuck outta my sealer.
We use ours a lot since Dave, my hubby, is a hunter.
I love the idea of popping a few of these slices out of freezer right into microwave. Easy, fast, hearty breakfast!
Bobbi Jo Woods I know you Amazon like my husband does. But…… He found the vacuum sealer rolls on sale at Menards cheaper than he could on Amazon . ( he bought a ton of them at the time).
Yep, Amazon is where I got mine. I didn’t know Menards had such a wide reach! That’s a Minnesota-based company, where I’m from 🙂 They are unfortunately out in the ‘burbs only here, so I will stick to Amazon, since I don’t drive
Our Menards has been around for five or six years here in Findlay.
I think they cater to the home renovators who may own rental properties and want nice products to spruce up their investments for new renters. Or….. People who don’t want the slightly higher end products for their homes like a Lowes or Home Depot carries. It’s what I’ve noticed about Menards. ( nothing wrong with a quality product that serves its purpose for different needs).
It’s a nice company. Been around since before I was a kid, 1960s I think. And I need to correct my earlier comment…they were founded in WI, not MN – oops. And yeah, they don’t do as much “modern” home improvement style – not saying it’s not high-end, because high end is subjective to what people think is “great” vs the style they like – I’d say it’s just as “high end” in terms of quality, just more rustic/country stuff.
Exactly. And…. They rock with their sales on vacuum packaging rolls.
I buy all my summer flowers there. They have just as nice flowers and landscaping than the really expensive nurseries around here.
That’s cool. I’m still a renter. Probably always will be. Maybe I can get some flower boxes this summer, to put out along the concrete slab/walk in front of my place.
Sessy
SO GUD
I love winter—– chili weather! ( we eat more in winter than summertime)
Jeezus!
Marry me Ms Bobbi Jo
I got your olives, that makes me happy enough ;)))
?
🙂
Man that looks good.
🙁
Gigi Benkowsky ugh that sucks. I’ve never had it, but my sister gets it just for breathing. I wonder if there are any natural remedies to it?
Ah okay. I wasn’t sure if it was temporary
Aaaaaaammmmm
You’re killing me , woman! I’m starving and trying to decide what to eat. ?
What time is it there?
11:39. Don’t tell me to make this. I’d have to go get eggs at grocery…. And, my hubby won’t be home until 2 today. Lol lol
I need dis.
bbys come over
there’s SEVEN fat pieces left 😉 I can make moar
You should be a private chef for people . I bet you would make good bank on that concept.
Gabrielle M. you are the fourth person to tell me this. I’m sure it could be something — but I don’t drive, which doesn’t mean I couldn’t do it, there ARE Ubers! But hauling stuff around, IDK about that. Perhaps it could be something where I go through what clients have at home during a consult and get them to pick up or order certain ingredients in advance of my arrival to work. Or maybe I could have someone partner with me who does the driving and prep/cleanup for me (I hate cleanup)
PS – for anyone curious, here is one of the cheeses I used:
http://www.dcicheeseco.com/ourcheese/product/kings-choice-brand/smoked-gouda-cheese
Chicken Creole
Makes 4 servings – 56 grams protein – trace of carbs
2 pounds boneless chicken breasts
1/2 cup pure-pressed extra virgin olive oil
1 1/2 TBS. dry sherry
1 tsp dried oregano
1/2 tsp ground cumin
2 TBS chopped shallots
2 minced garlic cloves
2 TBS minced parsley
Fresh ground pepper to taste.
Rinse chicken under cold water and pat dry. In a shallow dish, combine olive oil, sherry, oregano, cumin, shallots, garlic , parsley and pepper. Add chicken pieces and coat each piece completely. Marinate 1 to 3 hours.
Preheat oven to 350 degrees. Arrange chicken in a greased baking dish and bake chicken until tender and juicy, about 30 minutes, basting frequently.
I love the simple ingredients, plus ease of putting this dish together. ?
Wow that’s like, almost my whole day’s worth of protein
I am certain single guys and girls ( or married people) can find your home.
If my husband didn’t get off work an hour before I did for many years(and hated to cook; I would have GLADLY driven to get a pre-made meal during the week for our dinner! You bet your ass I would !
It sounds delish, though. I’m sure I could make it more keto-friendly by upping the fat and increasing the number of servings to 8, bringing the protein grams down. I don’t know about most people on keto, but I tend to stick to 3-4 ounce protein portions, max, per meal.
I don’t want people here at my house. Unless you are thinking of say, like a cater and pick up type deal? That might work 😉 I always think of a private chef as someone who comes to the client’s house like housekeepers
? I eat a lot of protein since I train very heavy at the gym. I wish I could gain muscle like men do. ?
Exactly. You greet them at your door with their food; they pay you! Hi! Enjoy! Bye!
Excess protein often leads to high blood glucose for many keto-ers (at least, those of us who are diabetic or have been told we are pre-diabetic). I am not trying to build muscle, but retain what I have lol
Lol hi bye
Hey…. I added a polite “enjoy” in the convo before I kicked them out.
HAHA
I’m sure you can make this recipe work for you. The blends of ingredients are lovely.
Here is my favorite Thai Vinaigrette
Makes 3/4 Cup – 1 TBS is a trace or protein and carbs.
2 TBS fresh lime juice
2 TBS Rice wine vinegar
1 TBS low sodium tamarind soy sauce
1 minced garlic
2 TBS minced fresh mint
2 TBS slivered fresh basil
2 TBS minced fresh cilantro
2 TBS fresh ginger
1 TBS hot chili oil
1/4 cup pure- pressed extra virgin olive oil
1:4 tsp red-pepper flakes
I a blender or food processor, combine all ingredients until smooth. Cover and refrigerate several hours before using. Store in air tight container in fridge.
I’ve made something similar before, but never thought to blend it up! Thank you
I love it on my salads. It’s my favorite stuff on earth.
https://www.youtube.com/shared?ci=PtlGLDc96eI
youtube.com – The Beatles – Hello, Goodbye – YouTube
The min/max isn’t the same for everyone, and whether or not the body processes excess protein as glucose over time vs immediately is still unclear. It is still a hotly debated topic (gluconeogenesis). The whole “0.8 grams of protein per kilogram of body weight” isn’t necessary true, either.
I know enough that people have called me an “expert” (again, I am not and I sort of hate that term) but STILL, the protein thing confuses me. I try to stay within 60-75 g protein per day to be safe.
I’d say eggs, cheese (pretty much all dairy except milk and yogurt, which are high in carbs and sugar), cottage cheese is also OK in moderation (8 g/carbs is really more like what I’d want for a whole meal, not one ingredient) nuts/seeds (macadamia, almonds, sunflower/pumpkin, walnuts, flax seed), all fish/shellfish/crustaceans (you said meat but I don’t think “meat” when I want fish). I’d avoid soy except minimal amounts of fermented soy products, like tempeh is OK. Also, chick peas are OK, so is protein powder.
Mz Maau my pleasure 🙂
I hangry now, thanks.
I think you should rename it ” BJW Salad”. ? it looks fantastic . I love a good salad – so refreshing!
Fanks 🙂
Yum!
Yum, yum!!!
A little bacon would not go remiss.
Patrick Horgan I saved the bacon to put in these, not the green beans lol
You make bacon sound like a limited resource! Is it running out? That sounds like the plot of a horror flic.
No. I usually buy 3 lbs at a time. You suggested I put it in green beans, but I don’t want it in every single dish.
Mmmmmmm delicious
I love avocado. I’m in Yuma right now and most of the lunch trucks have them. In California too but I left them Tuesday. So I have to get some later today or wait until I come back out next trip. 🙁
Lol
is it done yet?
I made it Saturday. Lol. There’s still 6 pieces left
That looks delicious. It would make for a glorious, pressed Cuban sammich. However I do not think they make low carb, traditional Cuban bread.
I could do the lettuce wraps for sure though.
I’m well aware of this factoid. The recipe I linked to will have to suffice.
(the link has yet another link to a low-carb panini bread recipe in it)
Do you follow Tasty recipe I try there burrito bowl but there no tortilla. It’s basically like a rice bowl. I used lime rice. It wasn’t bad. youtu.be – Weekday Meal-Prep Chicken Burrito Bowls
Sorry, that video link just took me to YouTube
What is the sub for flour?
Almond flour. Here was the recipe I used:
http://alldayidreamaboutfood.com/2016/10/low-carb-parmesan-cheese-crackers.html
What kind of food is this Ms Bobbi Jo? Looks like some sort of squash
Steamed spaghetti squash with butter, salt, and pepper
?
Thank you Bobbi for the Recipe and all your healthy good food recipes. ✌?
Maybe this will work. This new google doesn’t work right all time . Ugh! youtube.com – Weekday Meal-Prep Chicken Burrito Bowls
You are most welcome! Enjoy 🙂
Let me know if you make any, how they turn out.
Ah yes, the Tasty videos…I remember now. I’ve seen a lot of them, just forgot the name 🙂 I wonder if that dish would be good with grated cauliflower in place of rice…hmm
…and leave out the corn and beans, of course. Maybe add hunks of avocado instead. I’d also try using thigh meat instead of breasts, to up the fat content.
I seen the rice cauliflower I bet it would. And yes making it how it will best fit you for your intake. ?
aaaaaahhhhNOMNOMNOM
Was really good, Sue T.
It looks delicious :)))
Thank you
Yoooou’re most welcome. 🙂
*You apostrophe’re
lol
Hahahaha
Mandarin orange salad from Panera. I also had one of their sugar ? cookies.
I want to have its food baby.
OK but it will burn a little coming out
Bobbi Jo Woods I kind of like the burn
Damn, that looks good. I can smell it in my imagination. Yum!
Thanks. I bet you’d like it!
HA
I had just okay pizza with really excellent pies.
https://lh3.googleusercontent.com/3CeeWNtBbpXYM9nSQG7unziUfGmOWBJJJKKpnRg9SwGmUJN1ogbYnayoEK5jTE-gV2ofDAX8waM
https://lh3.googleusercontent.com/WnwXIIqozJ1LUOUA-iLqP2JH7futaiR9pd4Aw6EyM0WLsEBNkq3OjQNbfWrjQ2Cu4K7QVVY9is4
V-8 and a selection from the naked juice collection. I’m losing girth, but not weight, which is frustrating.
If you’re frustrated, you’re doing it wrong.
PS – juice is still sugar, whether or not there’s vegetables in it. And it does not do anything for anyone but taste good.
Actually, the kale does not taste good.
I like drying kale in the oven. Other than that, it tastes bitter and fishy to me. I like bitter greens (I mean, I just ate a serving of mustard greens with bacon alongside my serving of quiche this morning), so it’s something else I can’t put my finger on.
They are bitter. I heard broccoli and cauliflower were gmo derivations kale.
I don’t know if you are still looking for suggestions at all, but I have a couple…
I would LOVE to find a way to make this without using pre-mixed SF Jello. I have unflavored gelatin, but couldn’t find extracts STRONG enough to taste good without dyes, aspartame/sweeteners, etc. I would also love to make a dairy free version of it, for the heck of it…thought about using coconut cream in place of heavy cream, pretty simply swap, but what for the sour cream? Goat milk yogurt or something? That gets pretty pricey pretty quick. Thoughts?
Jello Fat Bombs
Ingredients
1 package of sugar free gelatin, your flavor choice (peach is my current fave) – (0.30 oz/8.5 g)
1/2 packet (approximately 1.5 tsp) of unflavored gelatin (I used Knox out of habit) (each packet is 0.25 oz/7 g – so this is 0.125 oz/3.5 g)
2 cups boiling water (per gelatin instructions, instead of one part boiling, one part cold, I use both boiling to dissolve the extra gelatin. Apparently, this is 470 ml (rounded), I’m sure UK packages are set up to be a better calculation for y’all)
1 cup full fat sour cream (240 ml)
1 cup heavy whipping cream (240 ml)
1 packet stevia sweetener (to taste, optional – this took off the sour cream edge for me) (each US packet is 1 g (I have since stopped adding this)
Directions
Boil water, add to bowl. Dissolve both gelatins completely. Stir at least 2 minutes.
Stir in and fully in corporate sour cream. (I use a whisk, but this could be done in a mixer, by hand, whatever.) Mix at least 2 minutes. (Btw, all the mixing keeps it from separating later)
Whip in heavy cream. You could just stir it in, but I like the little bit of mousse like texture it adds to whip it.. Again, stir at least two minutes.
Pour into 4 portions, approximately 1 cup each (240 ml / slightly larger if whipped). Refrigerate until firmly set.
Recipe in MFP Shows as:
331 calories, 32 grams fat, 4 grams carbs/net carbs (no fiber), 4 grams protein
FULL DISCLOSURE – the original recipe does not have the added unflavored gelatin, but it set too soft for me. Also, it did not add the sweetener over the jello sweetening, but the sour cream “bite” was off-putting for me (I’m not a fan of it straight at all), so adding that little bit of sweetness took the edge off, and it is still far less sweet than my old sweets! 🙂 And this works fabulously for those who can’t afford other fats sources – or who just need an awesome satisfying snack with staying power that kills the sweet tooth, but without all the sugar! 🙂
And this is probably my favorite recipe I’ve made. I went back and tried the original after a year or more eating my version – and it paled. Badly. Tasted like a watered down soup, like a non-condensed soup someone added water too. Missing in flavor, missing in substance, and missing in wow… I know tastes vary, though…
Copycat Olive Garden Zuppa Toscana Soup Recipe
As currently prepared: (Notes for improving the recipe at the bottom!)
1 pound bulk spicy and hot sausage (recipe called for spicy Italian, but this was way cheaper, so I just added Italian seasoning to the broth)
1 bunch kale, chopped – about 3 cups (roughly – adjust to taste)
1 stick butter (1/4 cup or 8 TBSP, depending on location)
1 TBSP olive oil
4 cups broth (stock, broth, or water with buillion)
2-6 cloves garlic smashed/chopped/pureed, to taste
1/2 onion chopped or pureed, color to taste
Salt and Pepper to Taste
1/4-1 tsp Italian seasoning, to taste if not using Italian Sausage
Roughly 4 oz/8 tbsp heavy whipping cream, to taste
Chop up tough kale stems. Brown sausage and kale stems together. I tried to do them in 1/2″ to 1/4″ pieces. Cook through. Drain excess grease. Set aside.
Chop/puree garlic and onion (I used my ultimate chopper, comes out like a rough paste. Feel free to leave as chunky as you like to taste.) Add olive oil to same pan as browned sausage in. Add onion and garlic. Cook down until translucent or most of the liquid is cooked out.
Deglaze with stock/broth. Add salt, pepper, and Italian seasoning. Simmer broth for 30 minutes.
Chop kale into very thin strips (1/8″-1/4″). May shred using processor what have you, to taste. Add butter, sausage, kale stems, and chopped kale back to pot. Simmer until kale is softened. For me, this was 20+ minutes until it was as soft as I prefer.
* NOTE: At this point STOP if you plan to refrigerate it. Reheat the broth at this point. Only add the heavy cream when ready to eat. *
Portion out into serving bowls. Makes roughly 6 or 8 1-cup servings, I think. Add 2-6 TBSP of heavy cream to each bowl, amount to taste. Stir and serve. (Again, note, add cream only as serving – this makes it much easier to reheat!)
Modifications – this was so much kale! I might have underestimated slighlty. So I’m purchase and browning 1-2 additional pounds of sausage to add to this tonight. I will be adding at least 2 more cups of stock/broth. I will season to taste. But I’m thinking the ratio of sausage to kale will be better to me! 🙂
Sausage – feel free to get any kind of sausage, any kind of ground/minced meat – just make sure to seasoon while cook if unseasoned product with at least salt and pepper. If you get ITALIAN sausage, be sure to leave out the Italian seasoning, unless it needs more punch. Also, if you do not buy a spicy sausage but want it spicy, add crushed red pepper flakes to taste.
Kale – you can use any green that wilts. Spinach or other greens can easily be used. If the stems are tough, be sure to “fry” them along side the sausage. I imagine even cabbage could be interesting here.
Garlic – original recipe called for 2 cloves. Use to taste.
Onion – original recipe called for one onion, but my was slightly larger, so I only used half.
Italian Seasoning – add to taste if purchasing sausage that isn’t Italian. Mine was $2 instead of $4 just purchasing regular Spicy sausage.
Heavy cream is to taste. I would add at least on TBSP per bowl. Can supplement with other type of cream or additional butter.
Also this original recipe called for potatoes, just like the soup at the restaurant, but sincerely, this was so great a soup that I just didn’t even notice they were missing. Feel free to add potatoes or riced cauliflower or any other veggie you prefer, if you’ve got the room for it.
SURPRISE SURPRISE – once again the recipe add link is not giving me nutritional data. I will post that later.
UPDATE: Nutritional Data (may change, have to confirm sausage info)
8 servings
Calories: 442
Fat 41 grams (Saturated 20 g; Monounsaturated 6 g)
Cholesterol: 112 mg
Sodium: 1142 mg
Potassium: 282 mg
Carbs: 6 grams, Fiber: 1 gram, Sugar: 1 gram
Protein: 10 grams
Vitamin A: 25%
Vitamin C: 5%
Calcium: 8%
Iron: 4%
Carly Koehn – I will read thru that request re: Jell-O stuff. I’ve seen you post that Olive Garden recipe before 😉 I have not tried it yet, I can honestly say I’ve eaten at OG exactly 3 times and never had it. I always had the unlimited soup, salad, and breadsticks LOL
Nice!
Thanks, Gabrielle M.. I’m excited.
It’ll be fantastic with the ingredients you listed. Drool
I’ve been aiming to take that damn crock pot out of the box. Looks like a good reason to do it!
Michele Hax Yes! Do it! I couldn’t live without mine.
I love our crockpot in winter ( we seem to use it more in winter )
Same. I make stews, broths, etc. all fall and winter long in mine. That said, I could have totally done this in my pressure cooker, but am going to be busy today, so I’m not in a hurry at all for the corned beef to be done, and honestly, didn’t want to screw up the first attempt at making it.
I’m wiping the dust off. Thanks for the recipe, Bobbi Jo Woods!
It’s my pleasure. You got this 🙂
Holy crapoly, it smells amazing in here
That looks delicious. I’m not crockpotting mine, it’s in the oven but goes away from my mom’s recipe which is to cook it on the stove top.
Thanks!
Yep. There are many ways to do it! So I hear. I wanted to utilize the slow cooker because I was busy all day and wanted to stay out of the kitchen but knew I’d be hungry af by 6.
I wanted to do slow cooker but this is my day off and I forgot lol! I’ve never cooked it before either so this should be interesting. I added a little of real mayo to the coarse mustard to fill the mustard taste if there is one. I forgot potatoes so I have to run back to the store and get them. I’ll post results. Are you going to make sandwiches with leftovers?
You can leave out the potatoes and cabbage for a bit, I would have left the cabbage out til the last hour or so of cooking, but I’ve never had cabbage in the crock, so I wasn’t sure. You may find the meat feels tender and “done” but you can’t overdo it if it’s in enough liquid. It will continue to get more tender as it cooks, so don’t be afraid to let it go longer if it seems like the connective tissue in the meat is still web-y. I put it back in for an hour on high to get rid of the springy-ness.
As for leftovers, I don’t eat bread, so no sammiches for me. But I have LOTS of mustard and Swiss cheese, so if I get tired of eating the leftovers hot with the veggies, I’m definitely thinking cabbage leaf wraps or just eat it on a plate with a fork.
Nice, I didn’t think about that…The meat with cheese sounds good hot or cold, I might try that.
Bottom line, if the meat flakes pretty easily with a fork, it’s ready. It will stay very red, since it’s brined from a raw state, so it appears “rare” and will never get brown inside, no matter how much you cook it
Bobbi Jo Woods that was my next question but you beat me to it lol
other than those weird looking orange things, this certainly looks palatable to me, one of my favorites.
The orange things is 1 large carrot, cut in half lengthwise, and in thirds. I didn’t eat it, it was to flavor the roast. Too mushy and too many carbs.
Looks delish
Looks pretty good
Thanks. It was.
I finished it and it was delicious. It just melts in your mouth. You were right about the potatoes last, they came out perfect.
Yasss! I’m glad it turned out bc I did not use taters so I was just going by comments via the interwebs
I am sad I don’t live with you. (PM me your address. lol)
Ha ha! I’d totally cook for you if you were nearby. It’s kind of boring doing it just for myself.
Look so good 🙂
Thanks, guys.
I bet these would be yummy in salads. I love crispy textured items in my salads.
Maybe they would be! I was craving and missing rye bread the past 9+ months, and found a recipe for flax crackers, but just two ingredients, flax meal and caraway seed (and water) and they seemed bland, so I upped the flavor with seasoned salt, garlic powder, and 1 tsp of molasses and melted butter mixed into the water called for. They are crisp if left out for awhile, but stay fairly bread-like and a bit spongy if put away right away. I had a couple at dinner, spread with cream cheese and pickle slices. I also tried one with mustard, Swiss cheese, and thinly sliced leftover corned beef. Amazing! I bet they’d be crazy good with smoked salmon and dill on top. Kind of like little cocktail bread slices. I also feel satisfied after just 2 servings (4 pieces, total) because flax is very filling.
Yum. I like the toppings you chose for them; especially the pickle ( I love pickles – giant dill pickles never last long in our house when my daughter is home as we both love them).
I had the flax meal stored in an airtight canister since Christmas, I bought it when I was out somewhere doing something else and just happened upon it so I snatched it up because it was marked way down and I had seen recipes call for it here and there in my low carb recipe hunting. I’m so glad I finally made these. I think I could do them with rosemary, maybe cheese or nutritional yeast for a tangy version, or even ground up raw sunflower seeds or sesame seeds.
The rosemary is a great idea. Sesame seeds would also be great. ( I love toasted sesame seeds, too) You could sprinkle them on top so they’re toasted.
Yep! Would definitely sprinkle on top.
you’ve got a potential lawsuit with those pavers
someone might trip
You’re just jealous ’cause my sidewalk brings all the boys to the yard.
That is some good looking corned beef!
Why, thank you!
Made another batch today! This one had mushrooms and Swiss cheese in it, also. Each one makes 8 small wedges and I’ll have one at breakfast for several days. I just cut the pieces out and lay them in a shallow container to put in the fridge and they stay decent.
make with a crust and then in suave voice i’ll “bby i’ll eat yo crust”
Lol
I don’t think you’d like my idea of a crust. It’d either be a Fat Head style crust (http://shecallsmehobbit.com/2015/11/hobbits-keto-fathead-pie-crust/) or almond flour.
if it has a good texture i might like it. the ingredients look reasonable, but I’m not sure how many things i’ve eaten with nut flours
I guess when you’re like me and haven’t eaten a lot of regular flour for many months, you don’t notice the difference. But I’m told the Fat Head style pizza crust is nice, and most folks can’t tell it apart from say, a homemade pizza dough (where the recipe/name originated: http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/)
My husband lost his entire venison summer sausage from last year. His man cave refrigerator puked on him at Christmas. He cried.
Yum on the buffalo hot cheddar! Are you going to crunch on those rye crackers you made?
🙁 sorry about the fridge
No crackers at dinner. I ate them twice yesterday and some at lunch.
That? It’s actually pretty awesome.
Thanks
Thanks, lots of hard work ruined for him.
Drats, I was salivating thinking about those crackers sandwiched with the cheese and summer sausage.
The cheese is like a buffalo cheddar and the summer sausage is pretty tangy, garlicky beef. Since the crackers are very flax-y tasting with a little caraway flavor, the strong taste goes better with say, cream cheese spread on top with dill and cucumber, or leftover corned beef and Swiss cheese.
Kyle Flicker this kraut is legit delicious.
I hate that Google doesn’t have a post save function.
Brett Trigg YEP.
Petter Hebæk
I see what you did there…lol
You’re both perverts.
Kitty’s nightmare.
Psh that looks fantastic.. on nom nom
AAAAAAAAAAAHHHMMMMnom
Looks so good…….
Thanks, guys. There’s lots left. C’mon over
Trips on rock on the way over Lol
Ha ha look where you’re goin’
It’s okay! I haz band aides in my purse!
lol
Why the heck didn’t I meet you when I was
slavingworking for DART.I want dis
🙂
Still would scarf.
Woman, that looks SO good. 🙂
Huh. With meatballs? I make good meatballs and I LOVE sketti squash.
Is there a brief explanation as to how you make sketti squash? I boil it usually and it’s SO fking bland, cept w/butter and some salt.
Mmmm. I love salmon patties with a dill sauce too.
Looks fantastic!
Give it a try. I just use canned or frozen salmon fillets and mash it up with an egg and some spices, then use a small bowl to press into to make the patties.
Sue T. yep, meatballs. I cheated though…these are frozen beef ones from the store. My squash always turns out firm and soaks up the flavor of the sauce (I mixed it up really well after I take the pic). Here’s what I do: I take a 2 to 2.5 lb squash and wash it and score the skin on the outside with a knife since it’s too hard to cut (for me) horizonally. So lay it down on the counter and it looks like you sliced a football in half the long way. Then I stick it in the microwave just like that, for 4 minutes. Take it out with pot holders and will see a little liquid escaped and foamed up around the seam you made. Let it cool a few minutes (or use oven mitts to handle it), then finish the job of slicing it open by following along the seam you made before, it should be easy and smooth. Then scoop out the seeds and lay it flesh-side down into a glass deep platter or shallow wide bowl/small casserole dish with about 1/2 to 1 inch of water on the bottom, then nuke it some more for 8-10 minutes. I take it out and drain the water and turn the squash right-side up and then shred the flesh with a fork into a bowl, top with sauce, and add cheese, etc. and zap some more (if the sauce wasn’t already hot).
Someone should greenhouse veg in the winter like they do here. They are making a fortune selling at the indoor markets and even to local supermarkets. And delish!
We have lots of hydroponic stuff here, Terry McNeil—it’s just not nearly as good as what we can grow in summer. Hydro tomatoes taste like nothing to me, compared to local soil-grown and vine-ripened ones. And we have tons of Canadian imported veg here, too. Giant hothouse cucumbers, baby tomatoes, etc. They’re pretty good. I prefer to eat as seasonally as I can, because I need this lifestyle to be sustainable.
Oh yah? I’ve usually scooped the seeds out prior to cooking the squash. Boiled, then scooped out the insides. Hmmm… Me’be I’ll get some squash I have sauce in the fridge and meatballs are (a pain in the ass) easy to make. :))
Our greenhouses grow year round, I don’t know if they use hydroponic or not. Vastly superior to any trucked in vegetables. Mainly tomatoes/cucs/eggplant and greens. Sprouted greens in abundance. Luckily winter veg beets/potatoes/onions/carrots/turnips. This year has been especially good as there was a bumper crop. Seasonal is fabulous, grown close to home is very important also, imho. ☺
Ohai Terry McNeil
Hey there Sue T.! ☺
Waves!
I’ve never boiled it. Only steamed it.
Terry McNeil ah, yeah. Hydro/greenhouse, I get them all the same in my head.
Crispy Critters 🙂
Wha’Jamaican.
Crackas
Motavis Jones I just made a new post – what I made.
The ones with the speckles on them were garlic & herb w/Parmesan. These are cinnamon/sugar (not real sugar) on top of melted butter I brushed on the bread (low carb lavash: https://goo.gl/HMEjUe)
#dasrassos
Those on the link look good too 🙂
These cinnamon ones taste kind of like giant pieces of Golden Grahams cereal. Nom.
Yum. I’d love these.
Yum. I’d love these.
They were really fast to make! I just brushed a low carb flatbread (https://goo.gl/HMEjUe) with olive oil, sprinkled garlic powder, Italian seasoning and shredded Parmesan cheese on top (the cheese over the seasoning sort of seals them in) and baked 4 minutes at 400F.
They were really fast to make! I just brushed a low carb flatbread (https://goo.gl/HMEjUe) with olive oil, sprinkled garlic powder, Italian seasoning and shredded Parmesan cheese on top (the cheese over the seasoning sort of seals them in) and baked 4 minutes at 400F.
I could do that easily. Our bakery is doing more low carb items!
I could do that easily. Our bakery is doing more low carb items!
I have always liked those graham crackers good 🙂
I also made a sweet batch. I brushed both sides of the lavash with 2 tbsp melted butter, then sprinkled cinnamon and erythritol and rubbed it in good. After baking and cooling, the cinnamon/sugar alternative melded together with the flatbread and hardened, making super-crispy and sweet crackers that taste a lot like a very sweet version of Golden Grahams cereal.
I also made a sweet batch. I brushed both sides of the lavash with 2 tbsp melted butter, then sprinkled cinnamon and erythritol and rubbed it in good. After baking and cooling, the cinnamon/sugar alternative melded together with the flatbread and hardened, making super-crispy and sweet crackers that taste a lot like a very sweet version of Golden Grahams cereal.
Great idea for when a sweet tooth happens. I had a craving for salt water taffy today. Lol I resisted though.
Great idea for when a sweet tooth happens. I had a craving for salt water taffy today. Lol I resisted though.
I rarely get a sweet craving, but this totally fit the bill. That reminds me… I need to make another batch of chocolate coconut bombs. Maybe some pumpkin cheesecake or lemon cheesecake ones, also.
I rarely get a sweet craving, but this totally fit the bill. That reminds me… I need to make another batch of chocolate coconut bombs. Maybe some pumpkin cheesecake or lemon cheesecake ones, also.
Lemon! I love lemon! Doooooo it
Lemon! I love lemon! Doooooo it
I’ve made them before. Just takes a bit more work than the chocolate or pumpkin ones do.
I’ve made them before. Just takes a bit more work than the chocolate or pumpkin ones do.
Do the easy ones then. ?
Do the easy ones then. ?
I have a pretty bad head cold, btw. I think I’ll call it a day and have a heaping couple cups of hot broth for dinner. I put a couple pounds of raw chicken wings into a crock pot yesterday with garlic, a carrot, a stick of celery, half an onion, and some rosemary sprigs & a bunch of parsley, covered it with a few quarts of water and let it sit on low all day. Thank goodness I did that. That stuff really does make me feel less sick when I drink it.
I have a pretty bad head cold, btw. I think I’ll call it a day and have a heaping couple cups of hot broth for dinner. I put a couple pounds of raw chicken wings into a crock pot yesterday with garlic, a carrot, a stick of celery, half an onion, and some rosemary sprigs & a bunch of parsley, covered it with a few quarts of water and let it sit on low all day. Thank goodness I did that. That stuff really does make me feel less sick when I drink it.
I’m sorry you’re unwell.
Plenty of fluids and rest! Get well soon!
I’m sorry you’re unwell.
Plenty of fluids and rest! Get well soon!
Thanks, I will.
Thanks, I will.
Yum. Looks crispy and all kinds of flavorful 😀
Yum. Looks crispy and all kinds of flavorful 😀
VERY crunchy. They are actually overdone. The recipe I followed said to only bake them 3 minutes and I left them in for four. Oops!
VERY crunchy. They are actually overdone. The recipe I followed said to only bake them 3 minutes and I left them in for four. Oops!
They look perfect! I saw the sweetened ones too. Good idea!
They look perfect! I saw the sweetened ones too. Good idea!
🙂
🙂
I woke up feeling like I got run over by a truck. It’s either this cold got even worse overnight, or I’m sensitive to the fiber in these things. Not sure it was the oat bran, or the wheat. I knew I should have stuck to grain-free or almond flour-based foods. I think I will keep on making crackers from scratch, like these: https://plus.google.com/+BobbiJoWoods/posts/jTQmwXWWxqN
or
https://plus.google.com/+BobbiJoWoods/posts/W6p6641Nv49
I woke up feeling like I got run over by a truck. It’s either this cold got even worse overnight, or I’m sensitive to the fiber in these things. Not sure it was the oat bran, or the wheat. I knew I should have stuck to grain-free or almond flour-based foods. I think I will keep on making crackers from scratch, like these: https://plus.google.com/+BobbiJoWoods/posts/jTQmwXWWxqN
or
https://plus.google.com/+BobbiJoWoods/posts/W6p6641Nv49
Oh no. I was hoping you were feeling better today. ?
You added insult to injury by the sounds of it. ?
Oh no. I was hoping you were feeling better today. ?
You added insult to injury by the sounds of it. ?
I’m going to double check w/my sister on this because she’s the one who passed the sickness on to me. If she had suffered the same, I’ll know for sure. Because I make and enjoy flatbread pizzas (about once a month or so) using a similar product, without experiencing these side effects.
I’m going to double check w/my sister on this because she’s the one who passed the sickness on to me. If she had suffered the same, I’ll know for sure. Because I make and enjoy flatbread pizzas (about once a month or so) using a similar product, without experiencing these side effects.
I hope it’s the flu/cold side effects and not what you consumed in flatbread. I’d think you would have had the same reaction with your pizza in past.
It still sucks that you’re so sick. ?
I hope it’s the flu/cold side effects and not what you consumed in flatbread. I’d think you would have had the same reaction with your pizza in past.
It still sucks that you’re so sick. ?
I blame public exposure LOL
I stay home in my germ-free bubble all the time, so whenever I go out (rare, except to exercise solo on my walks), I’m vulnerable to the germy people. I decreased my immune levels by being a WAH person the past twelve years.
I blame public exposure LOL
I stay home in my germ-free bubble all the time, so whenever I go out (rare, except to exercise solo on my walks), I’m vulnerable to the germy people. I decreased my immune levels by being a WAH person the past twelve years.
That is actually true.
My best friend is a gastrointestinal surgeon and he gives me hell about my obsession about germs and the hand sanitizer I use all the time. He constantly tells me I should expose myself to germs so I can build up immunity!
That is actually true.
My best friend is a gastrointestinal surgeon and he gives me hell about my obsession about germs and the hand sanitizer I use all the time. He constantly tells me I should expose myself to germs so I can build up immunity!
I used to do great. In fact, I ALWAYS got the flu when I’d get a flu shot. I spent my days around lots and lots (lots) of people. I took the bus several times a day, walked among crowds in the skyways in the buildings I worked (large indoor hallways that extend outside to connect buildings), visited restaurants and shops, and worked in different offices full of people, especially during the five years I was temping. And even then, I rarely got sick, because I built up the immunity. So yeah, the only reason I don’t get sick now is lack of exposure. But I refuse to get a flu shot, still. LOL
I used to do great. In fact, I ALWAYS got the flu when I’d get a flu shot. I spent my days around lots and lots (lots) of people. I took the bus several times a day, walked among crowds in the skyways in the buildings I worked (large indoor hallways that extend outside to connect buildings), visited restaurants and shops, and worked in different offices full of people, especially during the five years I was temping. And even then, I rarely got sick, because I built up the immunity. So yeah, the only reason I don’t get sick now is lack of exposure. But I refuse to get a flu shot, still. LOL
I’ve never gotten a flu shot.
My husband gets a flu shot every year and bitches at me to do so. I refuse!
I’ve never gotten a flu shot.
My husband gets a flu shot every year and bitches at me to do so. I refuse!
😉
lol seriously!
If it ain’t broke…and all that jazz
I’m better now that I’ve had another cup of soup. i think I’ll make that kind again. Maybe have some red peppers and broccoli at dinner. Gotta boost that vitamin C.
lol seriously!
If it ain’t broke…and all that jazz
I’m better now that I’ve had another cup of soup. i think I’ll make that kind again. Maybe have some red peppers and broccoli at dinner. Gotta boost that vitamin C.
And. Drink. Lots. Of. Fluids!
Flush your system with fluids. Nap, too!
And. Drink. Lots. Of. Fluids!
Flush your system with fluids. Nap, too!
Even when not sick, I drink 10+ cups of water a day, Mom.
I’ve already chugged six cups of water, two of tea, and 2 of broth.
Even when not sick, I drink 10+ cups of water a day, Mom.
I’ve already chugged six cups of water, two of tea, and 2 of broth.
Doubt I’m having a nap today unless it’s after work.
Doubt I’m having a nap today unless it’s after work.
Lol @”mom”.
Lol @”mom”.
😛
😛
“No soup for you” Soup Nazi Mom!
“No soup for you” Soup Nazi Mom!
Gimme, gimme, gimme, gimme O_O
Srsly though, that looks very good. :)) I LOVE soups
IKR? Soups are great, they’re good for us! Very filling and low calorie.
Makes ya poop too. :)))
Pizza Friday.
You feel better?
Totes. Thanks 😉
Still a little stuffy in the head, but the scratchy throat and hurty coughs are fewer and far between, and no body aches this morning
Nom
Good. Get caught up on your rest, if you can, this weekend.
Yes, ma’am.
Well, at least you didn’t call me “mom”. Lol
It’s a feast to the eyes as well as tummy!
Ha!
Well I went to bed at almost 11 Wed night and got up at 6 and dozed off around the same time last night and got up at 9, so…
Thanks
Good. You needed it!
That’s roughly my sleep schedule every day (up by 8 at the latest)
It’s odd that the older I get the less sleep I seem to require.
On the rare occasions I sleep in? I feel groggy all damn day!
I want that. What did you use for crust?
One of these:
josephsbakery.com – Omega 3 Lavash – Flax Oat Bran – Square Lavash – Reduced Carb Lavash | Joseph’s Bakery
Tasted good, less carbs than the FlatOuts (which I liked better for awhile, because you get more of them for the cost). Anyway, both of them have a little bit of wheat in them, which I guess if you aren’t sensitive to, is OK. Some people would consider these a gateway to more carby stuff, but for me, they keep me on the level.
Hmm. Yeah that’s weird. I seem to work the opposite way. I used to live on 5-6 hours max, until after I hit my mid-30s and decided I need at least 7, if not 8. But having quit most carbs and increasing my fat intake has amped up my energy a lot. I’m only tired when it’s bed time. Or like yesterday, when my cold was its roughest. I bounce out of bed. I get UP from my desk and go do housework because I feel like it. And it’s not just the weight loss (I’ve weighed this much in the past). My whole metabolic state is renewed and my internal levels are normalized (blood pressure, blood glucose, cholesterol, thyroid, etc.). That plays a big part.
I am up at 5 AM everyday. I’m at gym by 5:15 -5:30 AM. ( even though I’m working from home and can sleep in). My inner clock is set for that time , I guess.
I go to sleep at 11 or 12 PM.
The only difference now? I can nap at home during the day. lol I have been taking naps for twenty or thirty minutes too.
Ugh, so glad I don’t need to get up at the crack of dawn. I’m low-maintenance. I can be ready for work by 9-ish if I’m up by 7:30-8, that includes showering/dressing, having made and eaten breakfast and checked G+ lol. Most of the time I can get away with it all being fast because I wear easy clothes that aren’t fussy and breakfast is ready in less then 3 minutes since I zap a serving in the micro of whatever breakfast dishes I made batches of over the weekend to last all week (quiches, bacon, sausage, chop and wash broccoli, coffee ready to go in the maker the night before, etc.).
I think I did pretty good on my time when I had to be at work at 8.
I got home from gym at around 6:45 AM ( I showered at gym but would fluff at home).
I was ready and dressed by 7:10. Eat breakfast by 7;29 . Brush teeth, pee dog outside. Arrive at work 8:10.,
Now? I shower at gym and wear clean yoga pants home. Eat. Go into my home office. The days I don’t hit gym? I wear my pj’s to work. Lol
There ya go! lol
Gabrielle M. I was awaken this morning by my own near-choking (I’m sure you can guess what I was choking on. Gross, I know). Anyway, I felt great yesterday all day, and it seems like it gets worse overnight. I drank a cup of broth again for breakfast, and it felt better. I had to go to Walgreen’s though, and succumb to the cold med aisle, because the lungs-on-fire cough would not go away, and I kept coughing up more gunk. I got some Alka-Seltzer Plus cold fizzy tablets and sugar-free cough drops, and it’s 90% better.
Oh no. Have you ever considered a Neti-Pot with a saline solution to flush out your sinus congestion?
I suffer from sinus trouble in the Spring and Fall. I use a Neti-Pot . I can’t stand to choke on sinus drainage. Gag.
I would also suggest propping yourself up in bed at night with pillows. It might keep you from having that congestion settle into your lungs as easily. ( I prop myself up in bed during my sinus seasons and it seems to help me from gagging on drainage that happens at night).
If these meds you bought don’t loosen you up enough I would suggest mucinex ( my husband swears by that cough medicine)
Keep drinking your water. Drink some hot tea since the warmth seems to soothe you.
Poor girl. I hope it loosens up more before you go to bed tonight!
I’m much better, now, thanks!
The Alka-Seltzer fizzy cold tablets help A LOT. They’re basically aspirin with decongestant and fizz. I just didn’t have any at all, and was trying to cure myself with rest and broth. Last time I got a cold was in October, which lasted 3 days. No can do, this time around.
I forgot about the propping. I tend to fetal pose and curl up. Think I will just use extra pillows tonight.
Thanks. It turned out pretty good. I just got tired of slurping plain old broth, which I’m doing because I’ve got a nasty head cold. I usually love drinking it plain, and sometimes I throw in some cayenne pepper, garlic powder, and pink salt, but today I needed a little something more.
I don’t have any Indian groceries near me (plus, I hate shopping, I get delivery)
I got mine here: amazon.com – Amazon.com: Terrasoul Superfoods Himalayan Pink Salt (Extra-Fine), 16-ounce (Pack of 2): Health & Personal Care – $10 for two 16-oz. bags
Yes! Glad you are better.
Pillows – very important. ?
And. The mucinex is in tablet form. I ran across them when looking for a bandaid in medicine chest last night! ( for future reference) ?
G Hartman: crack slaw
Ohhh ok it’s like cabbage rolls or galumpki but a soup. Kinda.
Yep.
I’ve also made this with bok choy and napa cabbage with soy sauce and green onions, for a kinda “takeout” style stir fry.
aaammmnamnamnam
That looks and sounds delicious.
It really was!
I’ve never had this kind of tuna before. It is so flavorful and wasn’t even the least bit ‘fishy’ tasting. It came as a solid fillet that sort of broke into two pieces when I popped the top off the can. Wonderfully flaky but tender, and just tasty. The juice in the can wasn’t salted water, it was actually from the fish (label said not to drain it, I added the few tablespoons of it that there was, to the dressing). Utterly mouthwatering.
Beautiful
Thanks, guys
Also, that doesn’t look like a lot of salad, but it’s 3 cups of spinach, and there are more onions, peppers, and jalapenos under the fish…I wanted there to be layers so I wouldn’t have to stir it all up and get it everywhere.
You are doing SUCH a great job with all of this :))))))
Thank you
You are most welcome 🙂 SMOOOCH LOL
♥
Boobi that looks fantastic
’twas
These are far better than those nasty Cheez-it brand crackers, I bet.
Cheez-its taste horrible imo! I’d wager the box might have a better flavor!
Oh gosh, Cheez-Its were me and my sis’s stoner fud lol
They are pretty bad, maybe they got worse since we were kids. Too much shortening aka trans fat
Gag. I need stoned out of damn gourd to think those taste good. Gag, again! Lol
We have wild strawberries growing out in our garden. They are tiny, sweet lil gems.
We’ve had to put netting over them since the birds and squirrels enjoy them too.
I love strawberries. I could make myself sick eating so many.
Thanks, I’m craving them now.
I don’t think they do anymore. Haven’t for years.
Tiny ones are so sweet!
These are likely the GMO kind, they’re gigantic. I actually could only have TWO because each one, I swear, weighed two and a half ounces! Mom bought too many and was shoving them at us on our way out the door at Easter.
Good ole mom. ?
Wow. They were big strawberries! GMO, or not, I bet they were delicious.
I can’t wait for our strawberries to start producing. I’ll pop them like a pill addicted junkie. Lol
Erythritol (ee-rith-rih-tall) is a natural sweetener derived from plants, that people say is about 70-80% as sweet as sugar (I think it’s VERY sweet, but I haven’t eaten real sugar in quite a long time), it does not impact glycemic load on blood sugar (insulin spike)
amazon.com – Amazon.com: NOW Foods Erythritol Natural Sweetener, 1 lb: Health & Personal Care
Erythritol is bath salts, James
lmao
Erythritol looks, tastes, and behaves more like granulated sugar than stevia does, as stevia can never be granular, since it is a liquid extracted from the stevia leaf, so most stevia is sold as liquid, or is dried and sold in powder form. Stevia also has a much sweeter taste as is considered to be a few hundred times sweeter than sugar (even sweeter than sucralose, which is 200-300 times sweeter than sugar). Stevia will also never crystallize in baked goods or make halfway decent syrups, where erythritol can (sort of, syrups can be tricky to pull off using erythritol, but they are OK stand-ins for the real thing, but do make a great icing/glaze, and toffee-type stuff). I’ll be including my homemade sugar free turtle pecan bombs recipe in the (still coming) book, which uses a stiff caramel sauce in it, made with erythritol.
James,
Erythritol was discovered by a Scottish scientist in the 1800s and is not artificial. It’s a 100% natural plant-derived sugar substitute. Although the process to make it in bulk may involve man to create it, it is a natural end product, and also occurs naturally in some fruit and fermented foods.
You might be thinking of Xylitol, a common swetener used in almost all sugar-free chewing gum.
In any case, I’m a diabetic and insulin-resistant. The reason why I don’t eat sugar or anything that converts to sugar in the body (wheat flour, corn, rice, all starch) is because those things cause metabolic syndrome for me.
Erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. About 90% of it is absorbed before it enters the large intestine at safe levels, it does not normally cause laxative effects unless taken in larger doses.
I use erythritol sparingly. I mean, its like 2 tablespoons for a whole recipe that makes 30 servings (caramel sauce as an example), and it doesn’t cause any digestion issues for me, nor does it spike my blood sugar. What’s shown this pic is literally half a pinch sprinkled on, those berries are 1.5-2″ in dimension, and that cup has 2 ounces of cream in it. Since it’s zoomed in, so the dessert looks bigger than it is.
Bottom line: The teensy amount I use of erythritol is much safer to my system than even the same small amount of sugar is.
PS – Everything on earth is a chemical.
Yum. We grill it in summer months. ( I think I prefer it grilled more than I do steamed).
I’ve never had it that way, but I also only just got access to a grill. Maybe I’ll try it. I’ve always rented from places where I didn’t have one on site (that’s always been a suburban thing, not a girl in the city with a balcony thing–fire codes and whatnot).
I can’t wait to hear what you think of it grilled. ?
Grill or even hot oven roasted – both amazing.
Mmmm. I love turkey.
We buy the Boar’s Head Brand at our deli. They have a sun-dried tomato that is fabulous.
Boar’s Head is great. This is Kretschmar’s Deli brand, which is as close to Boar’s Head brand I can get for much cheaper where I am.
Hmmm. I will have to see if they carry that brand here.
So mucho colour !
I can’t do collard greens. It’s the texture I can’t get past.
Thanks. My sister got these bowls for me Christmas year before last. I already broke 2 of them 🙁
Nice
LOOKS GOOD
thanks, it was
All gone.
This looks like a lovely meal. May I rent a room and eat with you for a month or so? 🙂 you are looking so good Bobbi Jo Woods.
Thanks. Sure, come on over 🙂
This looks delicious!
Thanks, it was.
Gimme, gimme, gimme!!!
My husband has an obsession with olives
So do I.
He likes this type stuff too. https://plus.google.com/photos/…
Gabrielle M. Oooh I loooove pickled veggies
I need to clone my husband for you. Lol
Ha ha
He can smoke cheese 4 me
Yes. And make you summer sausage and jerky!
Actually you two are two peas in a pod with your love of cooking!
Nom.
Yiss
Iz vry nom
Looks good. I might have to make down here.
Enjoy your day!
Bobbi Jo Woods you had gud nails.
Bruce Shark thank you
I worked hard to get them that way. I used to bite them/not let them grow bc they were weak. Now that I eat properly, they grow like mad and I can take care of them better.
Bobbi Jo Woods \^/
Like Shark teef
Sounds perfect!
Will add onions next time. Too late, I am done eating lol
I just started eating tuna again. ( after six years)
I won’t tell you why. Lol
I’m sure I shall not need to know why lol
I won’t dare tell you. ( it wasn’t anything found in tuna can either)
I just had a tuna salad sammich. I love tuna
This stuff is between $3-3.50 depending on where you get it but it’s worth every penny. No water or oil in it either – just tuna. You’re getting five whole ounces of it, not 2 or whatever is left after draining, because there’s nothing to drain.
Gag on oily tuna.
IDK. I never tried it. The genuine Italian stuff is supposedly delicious. But I’m never going back to any other kind after this
Bobbi Jo Woods This is a no-brainer
–Dessert related . LolDave is NOT versed in non/sugar stuff. I avoid it when possible…. Him? Nope!
lol I put this on wrong post
Lol lol ok
Here’s the guys catching my fish!
youtube.com – HD: Tuna Fishing – South Pacific – BBC Two
You knew I grew up on Cape Cod, right?
I know the tuna industry there. ?
Cool! I did not.
Yes. I could walk down to the Chatham pier and watch the fisherman come in with all their catch .
We have very strict fishing regulations on our tuna industry. The tuna are vastly slimmer in populations than when I was a kid.
Our fishermen are truly the best defenders of the Massachusetts tuna industry. They know that they must not take tuna that are not legal or they will be out of business.
The damn Chinese and other Countries are a huge problem.
Do not even get me started on the whaling. You’d think I was a crazy liberal with my stances on the ocean. Lol I am not as looney, but I do love my whales! I’m a huge advocate for our whales on Cape Cod. Our whaling history makes me rather protective of them. ?
🙂
What kind of tuna is it?
Nvm. I saw the other post second.
There’s also several comments in here about it.
Video,too.
But who am I to talk? I posted a comment on wrong post. Lol
LOL
So did you post about the dessert you were talking to Dave about, Gabrielle M.? I couldn’t find if you did.
any dessert is good in my book. I do prefer something with lemon in it during summer. Or…. STRAWBERRIES!
Winter dessert? I love nutty flavors with spicy tones.
I made some sugar free “turtles” candies and put in the freezer last month. They were pretty good.
Yum. You can’t beat the taste of nuts with a caramel. We have a lovely homemade ice cream /candy shop in town who has a nice sugar free candy section.
dietschs.com – Home | Dietsch Brothers – Findlay, OH – Fine chocolates and ice cream since 1937
Nice. Those look good.
I make a sort of caramel sauce that firms up after it cools, using erythritol, heavy cream, and butter. Then I add chopped pecans and roll it up in balls or press it into silicone candy molds and cover them with Baker’s unsweetened chocolate that I melt in a double boiler with a little vanilla and stevia, and a pinch of pink salt.
Oh sweet Jesus. Yum!
dietschs.com – Box of Sugar Free Assorted Chocolates
I buy these twice a year: Christmas and Easter. No one ever asks if it’s sugar-free. I don’t think they can tell. Lol
Oooooooooooooh
yummmm!
Tanya G I just whisked together a tiny bit of Dijon mustard with a tablespoon of tamari (wheat-free soy sauce) and about a teaspoon of chili garlic sauce in a small dish, then when the chop was just about done, I added it to the pan which deglazed it and coated the meat, and I let it reduce a little before serving it on the plate. This is the sauce I use: http://a.co/eP1cnjS
That looks deelishus!
It really was, thanks
And I freekin’ love chili garlic sauce! I use it for everything!
Same. I’ve been missing it. Last time I went to the store, it was out in the size I wanted, and I wasn’t paying top price for it. So I had gone without it for a month lolol
You’re welcome. I hope you try it and let us know.
I wish I liked salmon. It’s so good for you
I don’t like anything that’s really fishy tasting and these burgers are not at all. They’re buttery. I just wish they didn’t use canola/soybean oil to make them.
Hmmm. I’ll look for them in my costco here then
I got them there, but they can sometimes also be found at other grocers for $6.99 (box of 4). I usually get them when they go down in price on sale to $4.99. They also almost always have a coupon inside for $1 off the next purchase.
Mom salmon? Is that better than dad salmon?
Noted.
Yum. I love grilled pork chops and pork roasts.
Вкусно?
Well, duh, I made it. Of course it’s delicious, Maxim millofficeCNC
dayam!
Dammit I’m hungry now lol
Awesome, much envy
That sounds good. I went out to a Chinese buffet today.
Yuck, #fattiesgottafat
Hot as in temperature, or hot as in spicy?
What do you care what Peter eats?
Both.
The only buffet I ever liked was the lobster and crab leg one we had in our town in the late 70’s.
They did the whole buffet different back then. They’d bring you out a lobster and a huge plate of crab legs; then they’d check on you to see if you wanted more lobster and crab legs.
My dad had a friend who was 6 foot 7 and weighed all of 450 pounds. We’d take Don to said buffet and my dad would tell the people that they better have at least ten pallbearers ready to service Don. Lol
I miss my dad. He could come up with the funniest stuff ! ?
I go to Chinese buffet about once a year with my family. I stick with the sauteed green beans, salmon baked in butter, and the big chunky mushrooms swimming in garlicky broth. Sometimes I also pick at some of the items that don’t look too sugary, like chicken or beef with broccoli. That usually is enough for me. If they have it and I can’t find anything else good, I get an egg foo yung patty without the gravy (which has loads of cornstarch). I sometimes also get the raw steak strips and hand them over to the guy at the hibachi grill and add some veggies and sesame oil.
Gabrielle M. I only get crab legs when my nephew is with me, he loves to crack them and pull the meat out. I’m too squeamish. I also don’t like shrimp or lobster, but crab is different, to me.
Mmmm. There is no seafood I don’t like. ( octopus might be the only thing I don’t like)
I even eat oysters raw with a bit of hot sauce on them. Mmmmmm. I love it all!
lol @ you not pulling out the crab meat, too. Lulz
Bobbi Jo Woods Ahhh, got it. Not big on spicy foods, but that omelette sounds amazing!
It’s not very spicy. About as spicy as say, mild Italian sausage. It’s the Jimmy Dean “hot” breakfast sausage in the tube.
Bobbi Jo Woods I’ll hafta give it a try one day. The wife likes spicy so if I don’t like it, she’ll have it.
8D
😀 <--- your breakfast
Eggs and cheese is the best duo ever
Good one, I can’t go long between avocados.
I love avocado, boiled egg, bacon, and diced tomatoes as a lettuce topper or dip.
That looks amazing!
Thank you 🙂
Nom
Looks delicious!! And NICE JOB on the pic!! lol
Thanks, Chelley Chelle
Yw ??I made beef stroganoff tonight, invited my weird, annoying father over (because I always make too much food) and that MF put Parmesan cheese on it!?! ?? who does that!?!
What’s wrong with people!? lol
Lol
Creamed cauliflower? ooooh
I want this.
Kimberly Elaine I don’t know if you enjoy cooking, but here is the recipe…more or less:
I whizzed 1/4 of a head of cauliflower in the food processor the other day so I could add some to chili, and had lots left over. So I wanted to make some “rice” out of the rest. What happened was an accident.
I simply over-steamed it, so I decided to make it a creamy dish.
I took the leftovers (about 5 oz by volume) and threw it in a skillet with 1/2 cup water and covered it to steam–about ~10 minutes (I meant to do 5 and left it in for 8). Then I stirred it (most the liquid was absorbed or evaporated) added in a tablespoon of butter and stirred again, then added 2 tablespoons of heavy cream and 1 ounce of shredded cheese (I used Parmesan, but I suppose any kind will do, ream cheese would make it even creamier and you wouldn’t need any other cheese), and kept stirring til it came together like thick mashed potatoes (I also minced and added a clove of garlic with the cauliflower before steaming it–optional)
I call it smashed cauliflower. LOL Made it many times, but it’s been a while.
Bobbi Jo Woods That’s so easy. I always assume some things are harder the more delicious they seem.
I only tried “mashed” once before and it was awful. Turned out the cream was spoiled and made it really bitter.
Once I saw how soft the cauliflower was last night, I was going to take it a step further and whir it in my food processor or stick blender, but I was in a hurry to have dinner done before 8. I had a late start that day and I try not to eat past 7. I’ll try again soon.
Sue T. Thanks. The whole thing probably take 10-15 mins. Can be done while the meat/entree is cooking in another pan. 20 for me last night, but only because I was experimenting and thinking my next move.
I saved it, printed it and wanna maek it naow. 🙂 My aunt would make all the food group meals, I would too but as my kiddie face got older I don’t have to. So I’d rather, delicious, quicker things.
Let us know how you like it, when you try it!
Seeee?:) I have to buy some cauliflower first, but yes I will.
https://lh3.googleusercontent.com/JEbh7u5R7VQBLkkMU67tOBeJHNxtk33gXKPrgN3owyxiwk1dCyfYt1CA8okD_QtkwEbbB0nilJU
Yay!
Haahaha
NOM!!!!
Mmmmm….. I’d eat them all. Lol
Do you eat bacon perchance?
How do they taste? They look good.
You are right saying the smaller ones are better…better yet freshly picked – the sugars change in a few hours after picking.
I could live on these & parsnips.
Well, we’re not in the growing season for those here in St. Paul just yet, but these didn’t look very old at all, Michael Ringland. If I can find them locally, I will. Farmers markets don’t have much to offer here usually, til June.
I do eat bacon, Joe Gross
Sue T. they’re excellent. I’ve had them before. But the smaller ones are definitely sweeter.
the larger ones are good stir fried with some onion and bacon (both finely chopped)
Brussels sprouts are a delicious thing I discovered only in the last couple of years.
They look very good. I may give this a try too.
You got them kids eating right 🙂
Next time you get da sprouts get either spek or prosciutto (dont need much less than half a lb) and some real parmesan.
Do the slice in half thing again abd when you place them on baking sheet have the cut side up.
Lightly sprinkle with olive oil salt and pep.
If using spek, toss pieces on trying to get as much to stay on the sprouts.
If using prosciutto, slice into ribbons and lay across top.
Put in a 350 oven till sprouts are done, place some of the cheese grated small (like a pinch on each at most) on top and put back in for 5 minutes.
Stuff face
What’s “spek”? Joe Gross
Sue T. it’s an Italian type bacon thing.
Unsmoked and salt cured, most times it’s diced quite small and used for flavor more than eating.
Mostly soup bases and gravies.
Good stuffs
People use speck in carbanara, Sue T.
You may like it, but I’m not a fan.
Bobbi Jo Woods I’ve been able to grow them in the past, but the last few years it’s been too warm where I am. (bummer, coz they are beautiful),
I’ve never heard of speck before. Oh… that sounds interesting. We’re having a big food overhaul in my house too (I despise grocery shopping) so I’ll have to write this down too, give it a shot. Thanks
Yum!
Until recently, my only exposure to
disgusting mini cabbagesBrussels Sprouts was low quality frozen ones, prepared by microwave. I may have to try something like this though …Michael Ireland they go well with some chilli.
How are you preparing them? Just roasting?
Yep, about 20 mins in the oven at 425. I just rinsed them, halved them, and tossed with 2 tablespoons each of melted butter and avocado oil combined, with some garlic powder, salt, and pepper
I only tried them several years ago to see why most folks (Especially kids on TV sitcoms) hated them. Glad I did, I love them!
Bobbi Jo Woods…DID I READ GARLIC POWDER ????
(well yes obviously I can read and you wrote “powder” after “garlic”.
Garlic is gown, in the ground, for about 6 months. It is then lovingly pulled from the ground, and cleaned, dried and aired.
It is never “powdered”.
I’ll send you some from Australia if you have none. FOOD PARCELS FOR “MERIKA, who’d have thunk it?
Lol, I know, Michael Ringland… if anyone’s a food snob, it’s me.
First of all, I was keeping carbs low, so I just wanted a pinch, didn’t feel like chopping garlic, and didn’t want an abundance of garlic flavor…just a hint.
Secondly, I know about garlic, I keep at least two bulbs in my fridge drawer at all times, and my standard meals are FAR and AWAY nothing resembling what the majority of “Merika” eats. I’m not a moron, so please do not admonish me my food choices or methods of cooking. Deal with it.
Last year, in the autumn, one of the local grocers had fresh garlic for 11 cents per kilogram. Yeah … We had a lot of garlic for awhile. I considered powdering it 😉 tee hee.
Best of all, these don’t taste like almond flour, protein powder, or all eggs, like so many low carb/keto treats often do.
No hash?
Please put in email box and ship to me after injecting marijuanas
I made some not long ago with almond flour. Maybe after next week when I’m on vacation I’ll do it again.
Coconut flour? Hmmm…. Have you used it for other stuff?
Kelleigh E. not really. I was always seeing it called for in keto bread recipes and so I bought a big bag of it and now I can hardly find ways to use it. It actually works like regular flour, except that it is really absorbent (A LOT) and can smell a little like coconut, but with as much chocolate as these have in them, no taste of it at all.
I was thinking fried chicken.
Yum. I’d need a big ole glass of milk!
I don’t drink milk
I know. I do though! ?
Carrie Canup
Bobbi Jo Woods I avoid the word moron, but someone with your taste in music, that can string a sentence together with no fuzzy grammar or spelling things, and is into foody things is fine with me.
Please consider yourself unadmonished
Michael Ireland 11 cents ??? I wouldn’t pull it from the ground, but then I’m an arrogant old fucker.
11 cents a kilo?? Geez that’s like 5 cents a pound… WOW!!
add walnuts with the bacon and the brussel sprouts – fantastic
Yup, it was nuts. They had a mountain of it!
Are you implying I should make you some Hari Bhanu?
OOH BURN
Erica DeMers
plus.google.com – #bouttodosomething
Erica DeMers
plus.google.com – #bouttodosomething
And here are the wannabe Ry-Krisp crackers (or softer “cocktail bread” if you don’t let them dry out in the oven), Erica DeMers.
Helps with my craving for rye toast, plus it’s got a LOT of fiber. Image link shows nutrition info.
Makes 30 crackers (or 15 if cut into 2″ pieces)
1-1/2 tablespoon caraway seeds
1-1/2 tablespoon butter
1 cup, water or broth
3/4 tsp, unsulphered blackstrap molasses
1/2 tsp seasoning salt (find one w/o sugar0
1/2 tsp garlic Powder
2 cups golden flax seed meal (you can also grind flax seeds to make 2 cups)
Mix all, it will have a Play-Doh consistency. Press or roll very thin (cracker thin). If using hand to press, keep a bowl of water nearby to keep hands wet and work fast, the flax gels up after a bit and can get hard. If rolling, place a sheet of parchment over the top of it all (the size of your pan). Cut the thin dough into large squares, space them out a bit, and bake at 350 for 20-25 minutes until it looks dry. Then turn off the oven, and let it sit in the hot oven until more dry. If it is a humid day, you may need to warm the oven occasionally. I will often let them set all night. It will depend on their exact size, but mine are about two inches long by two inches wide, and after fiber is subtracted, comes out to around one carb per cracker. They are really good with guacamole. Nutrition data in image.
us.v-cdn.net
CRACKAS, Erica DeMers – First time I made these. I was going for a low-carb Cheez-It. The are more nutty but still better for me than the real thing (which have trans fat and flour)
Erica DeMers I’ll tag you in the 2nd batch of these, too (they made little breads)
Erica DeMers here is a low carb version of “graham crackers” They taste a LOT like the cinnamon-glazed Teddy Graham cookies.
YW! I know you are really restricted right now so these may be an answer for you if you find those have too much rye/corn flour
Update: I guess RyKrisp are no longer being made/none in production, but they are still for sale on Amazon (people have raved about their crazy long shelf life). In any case, these are a close alternative and if you don’t like caraway but like the flavor they give to pumperknickle/rye, you can grind them into the dough using a food processor/bullet berore adding them to the dough (or grind them along with whole flax seed if anyone can’t find milled flax seed)
AAAAMnamnanmnamnam!
I love a nice Gruyere! So tasty
Brandy Ellis seems good. Have you tried a smoked one yet? This one smells like a cheesy campfire lol
I made a Swiss and dill frittata today!
AIG BUDDIES
?
Tracy Thompson omg that sounds amayyyzng
SO GOOD
You bought grown up cheese!
I buy grown up cheese all the time. I just don’t always share it with you damb keeds! GIT OFFA MAH LAWN
Yes, and applewood is nice!
I took a little bite and I agree!
+Bobbi Jo Woods These spinach-bacon-cheese mini-quiches freeze well & you can just pop them in the nuker for a minute & eat 6 of them. ?https://plus.google.com/photos/…
I make something similar (egg muffins) all the time with sausage and cheese, sometimes onions/peppers, and freeze them. No crust. I don’t eat bread/starch.
https://plus.google.com/+BobbiJoWoods/posts/bKo9YuEdSe6
NOM
YW! They go fast, so I only buy the bunches of kale when they’re on sale super cheap and get lots since they take awhile to dry and prep and wait for more drying afterward. You may do better with a dehydrator, not sure if that makes more, but it’s definitely faster.
I should probably not make them again, it’s too easy to eat the whole batch and my carb intake per day is under 20 net grams. LOL.
OMG! This looks soooo yummy!
It really is 🙂 Thanks
MINE! MINE! MINE!
OMG! It’s so beautiful.
Thank you, Tshaka Armstrong!
Drool
Food porn is my favorite porn.
Is it very spicy?
Only if you want it to be, Shannon Shoffner. Not sure if you mean overall spices or heat, but as far as heat goes…Poblanos are much more mild than say, serrano or even jalapeno. For the spices, just used regular dark chili powder, garlic, a little cinnamon, and cumin in the recipe, along with the roasted peppers (poblano and red/green bell).
Perfectly yummy, great time saver
YUMMMM
IKR? I’m sooo glad to have found a way to make chili without beans that doesn’t suck. Some folks on keto use black soy beans and claim they are very low carb if you use just one can in a big batch, and taste like black beans, but I don’t like unfermented soy foods, they cause hormonal and digestive issues.
still waiting for My slice…
C’mon over!
Bobbi Jo Woods Great! I grew up on smoked Gruyere.. my mom was a cheesaholic
Nice! This was the first time I tried it smoked.
PS – I found a new site for buying cheese online. Lemme go find the link
Found it!
simplycheese.net – Simply Cheese Home
Bobbi Jo Woods thanx!! mmm…Veggie Jack!
You’re welcome. So far, I like them. They have grass-fed and traditional Amish cheeses, and a variety of regular cheeses (non-grass fed).
You had me at Cabot Seriously Sharp…
I peed a little.
I bet it’s way cheaper where you are, though!
But pls keep your pee to yourself kthx
Sorry, you know how us old folks are when we get excited.
And yes, it’s part of the standard cheese selection here. So I often get it for $2.
Lolol bitch!
I have to pay almost $5 when it’s not on sale.
I think it’s $3.69 here when it’s not on sale. 🙂
I haven’t heard the words bok choy in forever. My dad was an excellent cook, he used to make dishes with this in it and all kind of, well… I don’t know what cooking classes he went to, shall I say Chinese?
I love babeh bok choys…..
https://lh3.googleusercontent.com/cpKXD8Y8N2RmM3FEzIT6Tr4kfZIux_Ys2UIkzfnSONGj8BSt8uRX8dmtjeeALdsNijWQac_sCIY
G Hartman ^
Not sure, Sue T. – I just like ’em.
dammut, Bruce Shark
u made them cry AGAIN
They were good, I haven’t had them in forever. :)))
What a feast!
🙂
Hoe About It
https://lh3.googleusercontent.com/QGYVnPAAX9fyCYu2usZIGDOvLeEEgqJoija79gViiyY0aUcOflIKDLTe2cex5L_2Vx30Cy0txA
The bacon is cooked to perfection! Yum on the cheesy soufflé
IKR? I got a 3-lb pack of the thick cut stuff on sale for $8.99 last week.
That’s quiche. No crust. Mushrooms, smoked Gruyere, a little onion, eggs, & heavy cream.
Drools.
Good deal on the bacon too. Your quiche looks as fluffy as a soufflé! Yum
I have that recipe too. ? You posted it awhile back.
Gabrielle M. glad you remember 😉
I pretty much use the same base recipe (6 large or 9 medium eggs, 1 cup heavy cream, salt & pepper) and just switch up the type of cheese and either use mushrooms, onions, asparagus, or broccoli. Sometimes I’ll just use ham and cheese or bacon and cheese, too.
Lol @ me remembering. Smart ass. ?
LOVE YA!
❤️
YUS
https://lh3.googleusercontent.com/zoZqcIFnqTKgjfulmYaP18T6q2_dJYwiywR214CoQu8hEfLzVZZYz4Rg9LrFT3YMTV3KrE1SpGk
Let’s talk about that dressing.
Kelleigh E. I put equal parts mayo and sour cream into a jar or bottle and added a few tablespoons of dill pickle juice (or the juice of half a lemon), plus a couple chopped sour dill pickles, a pinch of garlic powder, and a dash each of dill weed and oregano, and shake it up. Keeps in the fridge about a week or so.
Nom
This is making me hungry.
It wouldn’t last a week here. Sounds simple and yum.
Got tired of paying good money for salad dressings, only to be full of sugar, soybean oil and/or canola oil. Gross.
For a second I though you had a grilled hot dog floating in cereal flavored milk.
Eww
Just so you know for future reactions to pics, I don’t eat cereal or milk, and rarely eat hot dogs. Only the really good, old fashioned local kind – when the go on sale in summer 🙂
Bobbi Jo Woods Fair enough.
And those are big! They won’t fit in a coffee cup 🙂
Thank you for sharing your finds.
Ohhhh yum! I could get into this…. face first!
Teaching sharkling the finer points of chikkin roasting and low carb side dishes.
Ooo, gonna make an iced chai rite now… too hot over here for warm tea O_O
Want!
NICE, Bruce Shark
Sativa Starlite it’s supposed to be warmer tomorrow but we have more spring this year than some years’ past. But we needed it. Sometimes we blast from winter right into summer and I don’t like that. So I’m content but my hands were chilly. My body’s changing. I used to get hot all the time very easily. No more high blood pressure.
It was 90freaking2 today, which is very unusual for this time of year, and will cool down by Thursday. Its 2:30am now, and Im letting in cooler night air, ffs, finally 😛
::sips cold chai::
92 is 2 warm 5 me
Somebody made Tea Tea, are you also going to have Bread Bread…
No bread
It was okay.
Feast for eyes and Tum-tum
WANT! Butt where’s the pineapple?
John R GTFO ????
I hate to admit it…. I love pineapple on my pizza too.
Gabrielle M. GTFO ??????????????????
Bobbi Jo Woods fine. nice cutting skills though. Looks like u used a ruler.
She gets an ” A+” for OCD cutting skills. She gets an “A-” for forgetting pineapple. ?
You don’t put pineapple on goddamned Italian sausage pizza.
And anyway, I don’t eat it. It’s pure sugar.
John R I didn’t use a ruler. I know howdafuq to cut.
You guys can both unfollow this collection if you don’t like it, thanks
Lulz. You need to eat more pizza . You sound hangry.
I’m not amused. or hangry
Oh stop. We’re messing with you.
Everyone messes with me all day long, every day
I’m tired of it. No one ever takes me seriously. It’s old.
You gotta know me better than that.
I enjoy your food posts. I won’t kid around anymore. Promise.
🙁 It’s a nice photo and hope you enjoyed it.
I’d totally eat that :))
Bobbi Jo Woods have you tried cauliflower instead of the bread/bread-like base? It’s tough to dry out properly (they say microwave is thebest way) but, oh, it’s so good! We prefer it over bread too.
Have heard of it, never been interested in it. I mostly use fat head pizza dough, roll it out and cut it to fit a platter. This particular time, I used a Flatout Light Italian herb wrap (https://www.flatoutbread.com/products/flatout-wraps/flatout-light/). These wraps have a tiny bit of wheat in them for fiber (14 g total carbs minus 8 g fiber for 6 net grams carbs). I get them when they are on sale and I’m lazy. They come in a package of six and my store sometimes had them for $2.99. They keep for practically forever in the freezer. I swear I had this pack in there since January.
Here is the fat head recipe I use:
ditchthecarbs.com – Fat Head Pizza – The HOLY GRAIL Of Low Carb Pizzas
slurp Sorry I think I just drooled. Carry on with the tastiness.
Wow look at the thick pepperoni
It’s slices of half an Italian sausage link.
I did something similar two nights ago (with sauteed mushrooms too) and served over some egg noodles!
nice
made for me a sexy girl
I love mushrooms, Julia H
Uh, I usually freeze them if I can’t use them all.
And wat?
That looks great! I’d have to switch out the cabbage with riced cauliflower or something, but the rest is very appealing, for sure.
wat back atcha
You no rike cabbage?
Cabbage no rike me.
Nice!
What’s karst like? I never tried it
The sauce itself looks heavenly
With magic.
Bigscrod wants cake sounds yummy
Bacon and cabbage. Mmm
Tim Wesline I love riced cauliflower.
I made a large pot of Golabki’s last week. (Polish style stuffed cabbage) Love’s me some of dem cabbages!
That looks delicious!
Needs ketchup
lol
NO
Thank you! I am such a northern white girl it’s not even funny, but almost a year ago, I discovered collards are so good, and have been making them in a pressure cooker ever since.
https://plus.google.com/+BobbiJoWoods/posts/fTnPSTvC2wT
I could eat that!
Merry Weathers idk if you have a Costco near you, but these burgers are in the freezer section
Tapatío is the best. Also good in soups and sprinkled on popcorn.
Seen a few like that, some little “fingerling” avocados have no seed.
I got two, perfect avocados, with ‘marble-sized’ pits, recently. Also.
Cutie patootie
El Yucateco Habanero sauce. Si’!
Why is it so teeny?!
IDK and IDC lol
“Genetics”
It’s not the size of the seed, it’s what you can do with the seed.
Same taste and texture as I’m used to.
I had an avocado with a small seed before, it was maybe just 1x bigger than this one…pretty small… but this blew my mind.
I think this one had the biggest seed I’d ever seen…
https://plus.google.com/+BobbiJoWoods/posts/dBjRGqFdh3c
Here’s the first small one I ever saw… kinda big by comparison!
https://plus.google.com/+BobbiJoWoods/posts/7o3JP7EPULB
Avocado is so good for your body
Yep, it is. I try to eat one every day.
Weird
Lol strange
Wood eet
Daniella no eggs = no bueno
I can’t think of a Three cheese combo that would be “odd”. I love all cheeses except that stinky foot odor kind.
bustle.com – I Tried The 5 Smelliest Cheeses In The World, And Here’s How They Tasted
Gabrielle M. This is a great article!
nice 🙂
Gabrielle M. thanks but no thanks, for mentioning that on my food post 🙁 You’re gross!
I thought it was interesting. Lol
Would.
I meant your choice of words to describe the cheese you don’t like…I’m not going to repeat them as I would like to keep my appetite for lunch
Should.
HA HA no, Bigscrod wants cake. I may be Scandinavian and Norwegian, but not THAT much. I’m not sure I’d like gamelost.
Bobbi Jo Woods All the cheeses you used smell fantastic though! None resemble that association I made.
I thought you’d get a chuckle out of article. I’m such a failure. ?
Not that’d I know of, Petter Hebæk
I hadn’t read the article yet. I bet I’d like it. I love reading about cheese. Just not hearing about how it reminds people of body parts that need washing
Bobbi Jo Woods My husband and I just talked about heading to Amish Country in southeast Ohio . We love going to the cheese factories there.
Our favorite place : https://www.google.com/search?q=Guggisberg%20Cheese&ludocid=0x8837126a4612e7df:0x6156c351c2334fd2#istate=kp:xpd
Bigscrod wants cake I have tried gruyere and cheddar in a cauliflower and cheese casserole. It was nommy. Hadn’t used brie for it, yet. Maybe next time it’s on sale.
Interesting. I got some Amish cheese from this place last week. It’s AMAZING and CHEAP.
plus.google.com – Got some Amish cheese today from OH. Looks gooooood. Half pound of grass-fed …
Awesome! We will have to find their facility and try their products. Amish rock! We’ve never been disappointed with anything we’ve purchased from them here in Ohio. Furniture included!
We also enjoy the trip down there. NW Ohio is so flat….. We head southeast and within 40 minutes we have hills.
Gabrielle M. I sooo miss living in Iowa where I could go to Amish or Mennonite stores or buy dairy goods straight from farmhouses. And the Kalona Cheese Factory in particular is missed by my family here in Arizona. Never heard of any Amish here. Sad.
Pork rinds dipped in guac? Not sure if gross or genius
Gabrielle M. IKR? I have a friend at one of the offices job I had decades ago. who would visit an Amish family that lived near Cashton, Wisc. We would bring in egg cartons to the office for her to donate to the family for their hens eggs. The wife made awesome cashew brittle, quilts, and pecan pies that we’d all buy like mad. I’m pretty sure we kept those folks doing well. They were able to buy a ringer washer with the money!
cobalt please You should order from either Bobbi’s link, or mine listed above. Both are verified as delicious cheeses! ?
I miss fresh seafood from my home State. I know your pain.
I buy some really plain ones that are very bland and they work well.
So does making nachos with them. I just lay a few on a plate, top with shredded cheese (or cheese sauce) and jalapeno slices, and melt in the micro. Totally amazing.
I’m totally going to try some of the smoked hot pepper cheese and vintage Swiss. Thanks, Gabrielle M.
Bobbi Jo Woods Ringer washer…. Can you imagine?
I love seeing all the quilts hung on clotheslines when we visit. Or…. The young girls beating the dust and hell out of the rag rugs.
Beautiful area.
I’ve been looking for one. So seal-a-meal is a good brand?
It’s very good. Some say it’s the best, but others say that Food Saver is the best. I’m too poor to try the other and compare. Amazon reviews can help you decide 😉
thanks
🙂
I bought a crock pot. Do you have any recipes?
Do you eat lamb, Bobbi Jo?
I have had it, yes. I mixed ground lamb with beef once and made homemade gyros. Most of the time though, cuts that aren’t ground are really expensive here.
Just like broccoli. It’s just more slender and wilts faster.
It’s even expensive here in farmland USA.
That there is some mighty fine eats
Love
Good lawd that looks delicious.
steeeaaaaamy
Mmm homemade salsa
yum yum!
I love green veggies too!
That’s a good meal
That’s a good meal
Oh, cabbage! I got half a head in the crisper, but forgot to include it because it was hiding inside a white plastic grocery bag. I always have cabbage, broccoli, and avocados, the rest rotate by season
It really was, thanks
It really was, thanks
I showed this to my hubby; he’s got a craving now.
I showed this to my hubby; he’s got a craving now.
I love stuffed green peppers. Yum.
We stuff them with beef, onion, tomato sauce, garlic, mushrooms. ( once in awhile with a bit of brown rice)
Boom
Boom
It boomed all over mah plate
It boomed all over mah plate
My mom used to make stuffed peppers – hers always were made kind of like that, with a sort of Spanish rice with tomatoes, ground beef, onions (no mushrooms). I don’t miss them so much on low carb, but if I get a hankering, I’d probably make them with finely chopped cauliflower as a stand-in for the rice.
I eat peppers mostly raw in salads now, or sliced thinly on top of my low carb personal pizzas. I also add a little chopped bell peppers to my chili, and sometimes my homemade salsa.
I prefer ours without the rice. I enjoy the fresh veggies in them, too.
I could make myself sick eating raw cauliflower. It’s one of my most favorite of raw veggies! Yum
‘Tis good. Vehicle 4 dipz, too
Mmmm. I like dipping veggies in homemade ranch dressing.
If you like rich dips, I make a few that are crazy good. My fave that I make uses really hot pickles, chopped, with garlic powder, smoked paprika, and red chili pepper flakes mixed into mayo. Another one is more like a salad dressing – I mix equal parts sour cream and mayo with a little lemon juice, oregano, and dill relish. Sometimes I make it a little Greek style, with chopped cucumber, red wine vinegar in place of the lemon, and a little crushed mint and crumbled feta. And lots of fresh cracked black pepper.
Drool.
\m/
\m/
why thank you
why thank you
That’s what I sais
That’s what I sais
Chicken sausage tastes good but the name sucks. Needs a better name.
Chicken sausage tastes good but the name sucks. Needs a better name.
Bawk bawk links? Yard bird dogs?
Bawk bawk links? Yard bird dogs?
How about fantasy sausage? Maybe brand it as… delicious sausage. I dunno. The name is such a turn off but yet, so tasty.
How about fantasy sausage? Maybe brand it as… delicious sausage. I dunno. The name is such a turn off but yet, so tasty.
Everything here looks yummeh! Except the disgusting baby cabbages. Those things go directly into my composter.
YUM
YUM
YUM
I looove mushrooms
luff chicken sausage!
luff chicken sausage!
Sue T. Me too. Mushrooms are delishuuus
Kelleigh E. Lol I love to eat chicken in many forms, so the word doesn’t turn me off at all. Prolly just you.
Kelleigh E. Lol I love to eat chicken in many forms, so the word doesn’t turn me off at all. Prolly just you.
Lol send them to ME
Aww fanks
Aww fanks
YUMMMM
YUMMMM
Good combo.
Haha 😉 I would, but I never buy them ROFL!
?
Some of the Amish folks around here are shady af and run puppy mills.
Chadwick Jones shit really?! I had no idea!
Absolutely, Megan V. The lady that used to groom my mother’s mini Schnauzer was a breeder of Boxers and she refused to sell any pups to Amish folks in the area because of the puppy mills. And she’s a legit breeder.
Chadwick Jones Do you live in Brown County in Indiana?
Very close, Gabrielle M.. I’m in southern Indiana.
I’ve heard this about the Amish in Brown County. Sad.
Yeah, I’m sure it’s the same folks, Gabrielle M..
That looks all kinds of yummy
Puppies make excellent cheese.
Chadwick Jones wow I had no idea.
Not saying all Amish communities do this, but they do around here.
Yum!
Mmmm. Chocolate and raspberry is a nice combo together.
What coffee you use
Just whatever’s cheap. I’m not a coffee snob. I think it was Caribou medium roast of some kind (can’t remember which blend). I buy it when it’s on sale for $5 and pour it all into a glass airtight canister and throw away the pkg
I love brussel sprouts, but I’m not a fan of roasting it. The smell kills me.
Oh that’s good….
Brussels are good
Chadwick Jones then why aren’t you dead yet? lol
Good question…
😛
Have you tried that cloud bread Bobbi Jo Woods ?
Nope, because I’m sure it will taste like an overcooked egg. Almost all manner of “bread” that is low carb is pretty much like that. People who like eggs may love that stuff as a bread substitute, but not me.
I hate the taste of eggs (even though I eat them every day, lol). I must have my eggs frothed and scrambled beyond recognition and smothered with cheese, herbs, onions, strong flavors so that I can no longer taste how they taste.
I don’t miss bread/rolls/tortillas, etc., because I’m someone who loves eating massive amounts of green vegetables with meat, so I am OK with not having the cloud/oopsie bread.
/rant
We are exactly alike on eggs. That is exactly how I make mine too.
I am a sammich lover. Bread lover. I hate trying to recreate but was thinking it might be a good placeholder. You put enough butter and cheese on anything (savoury) and it is delish regardless.
You may want to try my almond bread, then, if you really need that.
I’m so used to burgers without buns (turkey, salmon, beef, etc.) that I don’t even think of it anymore. And anytime I eat something that perhaps others would pile onto rice or noodles, I always eat it over steamed/stir-fried vegetables, something else I don’t even think about anymore.
Anyway, here’s the bread: Just be careful because even though almond flour is low carb, it’s still a HEAP of ground up nuts, and nuts are easy to go overboard on and can fill up your calories for the day without a lot of thought. Ya know those almond flour parmesan cheese crackers I was making all the time? I could easily wipe out a whole batch in 3 days, and one tray makes about 10-12 servings. While I don’t miss bread, “replacements” can cause triggers in some folks to go back to eating non low-carb foods, or, in my case…too much overeating of the things that are good/allowed. Either way, we’re doing ourselves a disservice.
Almond bread:
1.5 tablespoons butter
1 large egg
2 tablespoons flax seed meal (can also use psyllium husks/husk powder)
2 tablespoons coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brewed cold coffee (optional, I added it in place of water to try to add some brown color to the bread – just use water if you want–but you do have to use one or the other, the 1/2 cup liquid is not optional)
Melt the butter in the microwave for 20-30 seconds
Add the egg, mix the butter and egg together well with a whisk or hand mixer.
Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 3-4 minutes, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 4 pieces (mine was thick, so I could slice it in half and then each slice, I could cut lengthwise).
If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.
I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.
lh3.googleusercontent.com
That looks amazing!
Try it on fruit salad. Great with melons, oranges and jicama. Also good on corn.
That shit is crack. Also what Celso Arreola said
It tasted OK. I only shaved off a couple slices before putting it away. My stomach is definitely feeling the ghost peppers. I didn’t know that was the kind of pepper used, til I brought it home. This brand had a few flavors on sale 2 for $6 and I got a marble jack, as well.
It sounds better than it must taste. I would have loved if it had more mango taste than it sounds like it did.
I don’t eat fruit, with the exception of berries, occasionally, and lemon/lime, and I don’t eat corn.
Mmm. I like the idea of it on corn on the cob.
I’m low carb. No corn or fruit for me, and no I don’t miss any of those things.
I’m on the hunt now for a citrus laced cheese. I’ve never seen the combo to be honest.
Yeah. Corn is full of sugar too.
Reminds me of these…I used to eat them when I was in school in SoCal. http://www.mexgrocer.com/9228.html# Yessica Martinez do you know this magic??
https://plus.google.com/photos/…
Jane Eyre yes, I was inspired to buy this today because there are snacks and peanuts sold with this stuff on them, but they also add sugar, and/or it’s something I don’t eat, but I love the flavor. So now i can have chile limon flavored ALL the things, at home
Bobbi Jo Woods I never really thought about it as seasoning…we used to eat it out the packets and suck on the suckers. I think I will try this in the future.
Yeah, if you’re going to go Ghost you need to be up front about it. Label can’t be like “Oh, btdubs….” on the back.
Sounds really good!
Mah nephew eats this stuff like mad.
Snort some.
Mango!!!!!!!
I barely taste any mango
And would not eat one, anyway.
Good choice
I like this with almost every fruit
But you can eat this stuff with anything.
My favorite is with cucumber mmmmm.
My house is 66% Mexican, so yeah, that stuff goes on anything resembling fruit. We also dip popcorn in en.m.wikipedia.org – Valentina (hot sauce) – Wikipedia
Well, it sounds like it should be delicious! I’d totally buy that to try, it wasn’t too sweet though, was it? I’m not sure how I’d feel about it being sweet.
As you may or may not know, I grow a zillion kinds of peppers, including ghost (which are actually named Bhut Jolokia). I actually find ghost peppers aren’t very tasty compared to the many other options out there. Now, if there was a jack cheese with Scotch Bonnet peppers in it, well … then I’d be actively looking for it in my local grocery stores haha!!
(Also none of my peppers are ripe yet, but I’d be willing to send pepper seeds to anyone who’d like to grow some, just fire me a PM; I’d send pods, but most of y’all are in the US and I’m not sure they’d stay fresh in the mail)
Sprinkle on a chicken and roast it? I might have to try that.
I love peppers, but can’t grow jack shit. lol
Michael Ireland it wasn’t sweet at all.
Yumz. I do mine in a grill basket with garlic infused olive oil and red wine vinegar. LLLLLishus
Peppers can be finicky bastards to grow, too. The super hots are slow as hell, and they get uppity if any condition isn’t just perfect. Still, it’s satisfying when they’re successful.
I just meant I rent and don’t have the space nor care to
Oh itsallgood, I figured it was something like that, I just babble. I’m sure you’ve guessed that by now. ?
Don’t buy a lot to save it up, it goes stale and when it’s stale it’s just kind of gross. Very disappointing. Go fresh or go home!
Tank Fox I just got the one bottle and I promise you, it will get used up fast.
David Wollmann I also do not eat popcorn.
I bet this stuff would be good on those crackers you make. Yum.
Nah. Those are Parmesan cheese crackers. Lime and chili would make them taste weird. I’m not trying to Latin-esque up my crackers. They’re fine as is.
I’m craving crackers and Latin food now. Lol
Bobbi Jo Woods more for me!
Guys, please note this post is in a collection in which I share foods/recipes in a low-carb/keto way of life, so when I reply about things I say I don’t eat, I’m not trying to argue, they simply are not considered low carb or keto, and don’t fit into the collection, that’s all. Feel free to unfollow/follow as needed, depending on your interest. Thanks.
/unfallow/mute
gurl bye
Yum. One of my most favorite summertime eats!
Pretty tea cups too!
Thanks, Gabrielle M. 🙂
Only reason I was able to run the oven today was because it’s been really cool today. 50-something and really breezy (but beautiful)
Bobbi Jo Woods Do you ever use a toaster oven? I have one and Dave uses it once in awhile in summer so House doesn’t heat up as much.
I have been looking at getting one since I don’t like to have to turn the a/c on just so I can bake something 🙂
I also got rid of my traditional toaster about a year ago because I don’t even bread anymore.
Why do you fill those paprika.? You better can fill your stomach!?
Pepper tease.
I stuffed the pepper because I wanted to, Marcel Biesterveld. It turned out really good. You should try it!
I thought I would miss the rice, but I DON’T. The beef cauliflower skillet dish I had leftovers for was a TOTALLY perfect stuffing for this.
Here was the skillet dish recipe again:
plus.google.com – Dinner the other night was pretty good. Beef browned with chili powder, cumin…
NOM
I think I might have Dave try adding broccoli instead of cauliflower. ( I like cauliflower raw only— I’m weird ).
Nice!
Yum!
This is making me hungry.
That looks amazing!
Thanks, guys.
Looks amazing!! I’m so hungry right now too!!
My grilled chicken salad paled in comparison tonight. I told Dave what’s for dinner tomorrow night. Lol
This was my lunch. I had a taco salad for dinner 🙂
I would eat this for breakfast. Lol
That flavor from the peppers! Yum yum!
Got any recipes/flavor combos?
Ooh that sounds good. I can do strawberries, and instead of a store-bought vinaigrette, I could use sugar substitute in one that I make. And yes, pumpkin seeds are very close to top of the keto-friendly list 🙂
pretty spicy for the first meal. dunno if I could handle.
The one on the left is usually about $10.
Hoffmans is pretty solid
I am made of spice.
I Googled the company, but could only find one page and it talked about a Vermont sharp white cheddar, so not sure if same company online as these were from, label says Wauwatosa, WI.
MOtherflipper, you still have Cub Foods? That place was my jam in the mid-90s. Then they went under in Ohio. 🙁
lol @ “Still”
They bought out all the Rainbow Foods chains here, and some others, too. They takin’ over.
PS – My dad worked at Cub for ages as a baker.
Jane Eyre wow, I got a GOOD deal. I was thinking maybe $5-6. When I’m at the store, I usually get Cabot for sharp cheddar, but it was not on sale today.
Other than that, I like getting my cheese online through these guys: simplycheese.net – Simply Cheese Home
Bobbi Jo Woods I went to our huge cheese section and got this one a couple of months ago. It’s REALLY good. I used it in my homemade mac and cheese. I can’t afford it on a regular though. 🙂
looks tasty!
I’ve learned the major commercial cheese companies make sub-par cheese and it’s almost always grain-fed (much of the feed is also GMO) and comes from cows full of hormones. So while the mass-produced stuff may be a few bucks cheaper, I feel like it’s worth the little more to pay for stuff I know is going to be good for me. I cave and buy some of the mass-produced crap once in a great while when in a pinch (I mean, I can’t be OUT OF CHEESE), but since I found the online resource, I will be trying to stay a step ahead.
I used to always stay away from the specialty cheese/deli areas of stores for most of my life, thinking cheese is cheese, so why pay more? Now I know better. And lots of times, there’s one or two new to me that are marked way down so the store can make room for more stock, and I love trying new cheeses.
It really was, thanks
This plan you are on Bobbi Jo Woods
sounds interesting. Is it anything like Paleo?
Merry Weathers um? did you confuse me with ‘bobbi jo’?
Oh I looked that up? Wow something I might try. I saw a 14 day guide, really cool share thanks!
I’m over 55 so I need to shock my body with something different.
mary jo dodd sorry yes my phone just kick my but plus I wasn’t paying attention!
um, well i am not on any plan and did not knowingly share this post because i have never seen it before. i have seen a little on the so-called paleo diet and several others and my personal food thing is as much variety as i can within budget and personal philosophy. [i made a decision in ’71 to not eat warm blooded animals, but that is my thing.]
i figure if you eat 2/3 to 3/4 healthy and the rest you just enjoy then it mostly comes out in the wash. i aim for as much organic as i can in my budget because who in their right mind uses poison on the land, water, air, and other humans? and i actually read silent spring a real long time ago …..
I am a carnivore mary jo dodd although I do switch back and forth to give the body a break but sorry again didn’t mean to tag you in this post belonging to another great person I follow.
no problem… for a second i just thought i had posted something i did not know about somehow …. lol
Merry Weathers sorry was on the phone with my mom for 45 minutes!
It’s called ketogenic and you can find good getting started guides at the following places:
http://www.dietdoctor.com
http://www.ruled.me/start-here
http://www.reddit.com/r/keto/wiki/keto_in_a_nutshell
This particular cut was done on my Oneida mandolin using the thin julienne blade
That looks delicious!! And I’m hungry!! (As usual lol) save me a plate!?
🙂 thank you
Can do. I have more zukes in the fridge and a lil sauce left
I love Cabot cheese.
My men aren’t pasta fans or vegetable fans… they suck!!
It really is. And the creamery does not claim the end product to be grass-fed since not all the cows at the dairy farms they partner with have access to pasture year-round (though some do), and some of the milk is blended, but I know that the cows that do live in temperate climates eat things like silage and hay when it’s cold. So even though it’s not all grass, it’s still less bad than the grain-fed crap.
More for you!
Nom
Yea man! ?
https://lh3.googleusercontent.com/0wMfZAa589Gh5-pzWkjWV6jvbqOOrl7zSQQ6q-9TsineKcZtZefyOUewW1RaaU4rRa6tTCMxqFQ
Nice selection.
Thanks
So an ounce of these chips is 8g of carbs? What’s the difference in potato chips…? I don’t eat either but I’m curious.
Potato chips have about 15 net grams carbohydrate per ounce. So just about twice, in potato chips. The nutritional yeast in these adds some carbs, too. About 2-3 grams per 2 tablespoon (but lots of B vitamins). For some perspective, I eat 20 grams or less net carbs per day. So 8 is stupid for me. I was craving the damn things, and now I’m kinda feeling stupid for making them but I will share the with my family.
Also, potato chips are almost always cooked in omega 6 polyunsaturated fat (cottonseed, canola/rapeseed, peanut, soybean oil, or a combination of 2 or more of these) that are inflammatory for me (and many others)
10/10 would eat.
My mom would have never made this…
but it looks delicious! :- P
Bobbi Jo Woods Yeah, I see what you mean. 🙂
Bobbi Jo Woods Yeah, that’s another reason besides many that I stay away from chips. I can say, I’ve eaten maybe a whole small bag per year.
I haven’t eaten any junk food since last Memorial day weekend
I’m interested in trying these, but I am allergic to coconut. is there a good substitute for coconut oil? I’ve noticed a lot of the low carb stuff always has coconut oil in it which has stopped me from trying a lot of stuff. :-/
I never let a recipe calling for something I don’t like or don’t have stop me from trying anything! Google is my friend. I just type in “substitute for _________” and find whatever.
You don’t have to use coconut oil on anything low carb, E queen 🙂 It is a very popular saturated fat and because of its good fatty acid properties (contains a high amount of medium-chain triglycerides like lauric acid), it’s a good fat for our bodies…so that’s why you see it mentioned so frequently.
Avocado oil is a good substitute, and it can take up to 500 F cooking heat before its smoke point. It also has a very neutral flavor and is great for making homemade salad dressings and mayo.
Also, if you want to try getting in medium chain fatty acids, pure MCT oil is a good way to do it without coconut.
you did great! I’d buy a bag of those!
Erythritol? I’m checking it out. Thanks for the share. Bobbi Jo Woods
I don’t have high blood or diabetes but I’m always looking to try something that may help stave off. That breakfast looks delicious!
Merry Weathers a low carb, high fat minimal/moderate protein way of life is healthy for just about everyone! At least, it will definitely get you out of any sugar/carb addiction if you feel you have one, even without health problems (which may not happen yet, but could, like you said).
I’m love the looks of that. Green pepper is my favorite. Sometimes I just slice and eat.
I love to have some kind of bell pepper on hand all the time. Usually green, but sometimes yellow. I will slice up half of one into small strips and keep in the fridge for adding to salads, and put the other half of strips into the freezer to add to my homemade pizzas that I make once a month
Thanks!
Oh Yes yellow pepper is so sweet. I try and cut up green and yellow peppers and keep in fridge for different purposes. I always end up eating them up!
I agree
Dave made Western Omelets. ( ham , onion , cheese)
Nothing this delicious. I tossed a pair of waffles in the oven while I read, lol
spaghett
🙂 Terry Poulin
Gabrielle M. ONE OF MY FAVE KINDS
Shannon Shoffner did it SPOOP YA?!
I’m just having a bowl of oatmeal. That looks way better than what I’m eating.
Fruit muesli … 🙂
frebaco.se – Frukt Müsli – Frebaco Kvarn
Omelette with shallots and garlic; avocado filling. Lacking hot sauce tho :/
Hot sawse is gud
No queso?
Oooh I love sausage! I had bacon and a cup of Joe. Then I did my little work out, now I’m hungry again!? I have a grapefruit I’m going to eat soon.? yours sure looks good Bobbi Jo Woods!
Bobbi Jo Woods i skeert
Forgot the eggs? ??
Omelette w/peppers & onions with garlic slices and spinach.
Protein pancakes and bacon! It was rather tasty.
I just had a protein bar because hiking. :-/
Kelleigh E. read it again lol
Phil Dickson I did not include the final pic
I only see pictures. I can barely read.
Bobbi Jo Woods I believe you ??
I woke up late so probably nothing. If there’s time, I’ll go through Dunkin drive thru…
V-8.
We are heading to Amish Country Tuesday! Cheese run! ?
The quotation marks are making me suspicious.
So you have to jack off a buffalo for the cheese?
Daniel Buhler “I don’t know what you’re talking about”
From the website:
This Monterey Jack cheese full of buffalo wing flavor, and is hot and spicy. Great on a burger or just for snacking.
Ingredients: Pasteurized Milk, Cheese Cultures, Enzymes, Salt, Buffalo Wing Sauce
simplycheese.net – Simply Cheese Home
Oh cut that cheeses! Ha!
Doesn’t that look good!
Love zoodles.
…still trying to wrap head around concept of a square bowl.
L-R: Chopped mushrooms with butter in a baking dish, chopped cooked bacon, bowl with shredded Gouda and crumbled feta cheeses. Out of the shot…lots of eggs and cream in a bowl
A kind of casserole, seeing the form of one specific ingredient?
Another hint: I make one just about every week, to eat one piece a day (this is easy, scroll through history to see other pics like this)
quiche stuffs? NO idea.
Sue T. you are correct. Sorry, I was typing something before I saw your guess.
I am making a bacon and cheese quiche with mushrooms (also out of the shot is some chopped scallions on the cutting board)
It’s rounded at the bottom, calm down
I think Bruce Shark is trying to sleep off a kitten-caregiver hangover. Or a shark cocktail one.
A mess?
Anything with bacon is yummy!
I hope when it starts to get hard on top, you pour in more of the egg-cream mixture to make it puff up like jiffy pop.
this looks like a great picture bby, like a background on a page of a cooking book
i think i’m just partial to bacon and cheese
Gazpacho?
Weasel I cleaned up good!
Thanks, Chris McIntosh<3
Petter Hebæk mmm
Jeff Leaper sorry, am confused… what?
Merry Weathers IKR?!
Not today, John E. Jablonski
a mess? Food, a food mess? dishes to clean? Noise?
There’s no crust?
No crust. I grease a glass pie dish with bacon fat and/or cook some chopped bacon in the microwave and then spread the fat all around, to grease the pan. Then I pour in 6 eggs beaten with a cup of cream and a little salt and pepper, sometimes fresh parsley or a dash of hot sauce, then pour over and bake 45 mins at 350°F ’til it poofs up high then let it cool down on the counter and store it in the fridge. Gets me 8 pieces, and I have a piece at breakfast (throw it in the micro or eat it cold) with a couple pieces of bacon or sausage (I make up a batch of either one every weekend to last me), and I’ve basically got breakfast in less than 5 minutes.
Yum
What’s going in the oven?
I made a crustless quiche, something I do regularly, since I don’t like to cook eggs every day at breakfast time.
Bobbi Jo Woods I made a breakfast thingy like this a long time ago. I should make some to have for breakfast like this too.
Yes you eat good stuff!
Bobbi Jo Woods When you make quiche, (I’ve made thousands) as it starts to harden up, the top gets a little solid, you put a little hole in that, and pour in.. it’s sort of like injecting, more of the cream and egg, or half and half and egg.. so now it’s full above the level of the top of the rim of the pie. then finish cooking till firm. The quiche is much thicker (higher) when done. Top with Knorr Swiss Hollandaise Sauce.
Yes I have the recipe now! This is gonna be good! “Whenever” I make it I’ll take a pic! If I don’t forget and eat it all first!?
Thank you 🙂
This isn’t technically a quiche, sorry I missed what you meant, Jeff Leaper
I just call it that because it’s not in a square pan and I make it with heavy cream. But I may try that, with half the egg mixture next time.
Merry Weathers lol I have posted it somewhere at least once before as an actual post, but yeah, that’s the basic gist of it. You can add or remove whatever types of things you want, just keep in the cheese and cream as is.
PS – let me know how you like it.
PPS – if you like yours more poofy, a sprinkle of baking soda helps. I have forgotten to include it the last few times, now.
Oh thanks for the tip Bobbi Jo Woods
Finger licking good
Shake-n-Bake, and I helped.
NOM
I actually just did the rub as a base. I sauced ’em up, too.
So, NOM NOM NOM THEN
No starch. Just a mix of garlic powder, salt, pepper, onion powder, a little smoked paprika, and a little chili powder.
You’re always making me hungry, lady!! lol
She rubbed the meat…
🙂
…and bad lighting. Oops.
Turned out great, Tanya G
Crispy bbq on the outside, juicy meat on the inside
Good
Needs ice cold beer.
I have to get one of those grate thingys.
Sue T. here is the one I got:
amazon.com – Amazon.com: CIA 23304 Masters Collection 12 Inch x 17 Inch Wire Cooling Rack, Chrome Plate Steel: Kitchen & Dining –
it fits into an 11×17 pan
OH SQUEE! Thanks! I have an amazon account. yay!
right down to my belly!I wish they had taste- o- vision!
🙂 wouldn’t that be great
Bruce Shark I haz a disappoint in yer notificationses
And everyone laughed at the Jetson’s. AM JUST SAYIN!
And some kielbasa on the side
Noms.
mmm…I had cabbage sauteed with onions and garlic with pinto beans for dinner last night. This looks better 🙂
Brett Trigg yum!
I love turkey burgers! I like them a bit more than beef or venison, in fact.
Yours sounds a little southwest 🙂
It wasn’t seasoned properly for that — in fact, the only seasoning was salt and pepper — but that is a fine idea for future attempts!
Maybe some chili powder/cumin? IDK. I say put whatever you like in it. Sometimes I make it with tomatoes and add cheese on top, for sort of a spaghetti-ish style dinner.
What’s wrong with the stems? Nothing, I say. Had some for lunch today.
tony chachers is good stuff!
That looks so good, Bobbi Jo Woods! Gonna have to give something like that a try…..
Yea that’s good eats!
I like to make a big pot and then store servings in freezer containers. Keeps well.
Scott Anderson I agree. But some people only eat the tips or the more tender part of the stems. If you steam them correctly and just trim off the woody ends (which are quite small) they cook nicely. Most people also probably don’t know the best way to store asparagus until you eat it, is in a glass with water, like they were flowers. They don’t dry out that way, and won’t get slimy since they’re not in plastic bags
I need this. I’m craving my grandmother’s homemade cabbage rolls now.
And here I was thinking people would bitch that I have posted this before (which I know I have, at least once, but can’t remember if used the same spices or not)
I have to change my diet, doctors orders, that sounds pretty good thanks for the idea
I usually get whatever ground turkey is on sale, but some of it is nasty. This kind was Honeysuckle White brand and it was 93% lean and all white meat. Full disclosure, I also enjoy the Jennie-O patties in the single serving frozen (raw) packets at Dollar Tree! Sometimes it’s cheaper to get 6 of them at a time vs the 32 oz pack in the freezer section at my grocery or Target! Same product, but individually sealed is nice.
thanks, I like the idea of quality lean turkey instead of the stuff I bought at save a lot, going to get some of the good stuff and try it in burgers the cheap stuff was awful.
The lean stuff is good, you can always add fat! I cook mine in butter or bacon grease most of the time, but using a little coconut oil or avocado oil is good too.
100X better than bought.
those look delish.
Yessssssss
Lol Sorry. Here you go…
Attn: Catherine Wakeling!
YW! I found one online a few years ago and modified it to work with a small batch. So many of them require bushels 🙂
Also, this recipe would work with two of those really big hothouse cucumbers you see at the grocery store (usually imported from Candada) to yield 3 1/2 pints’ worth of sliced pickles.
😛
We use about the same recipe. They are the bestest ever.
Aren’t they tho?
I had to put off making these ’til this week because my usual grocery chain was OUT of dill! My cukes almost didn’t make it. They were going to get soft if I put them off ’til say, tomorrow. But I found dill sprigs at a different store, so yay!
They last me up to a month…can get soggy if longer than a month. Not sure how long past that, since I eat them pretty fast. You can add whatever you like. I don’t eat sweet pickles, so that’s up to you. I think for sweet pickles, whole cloves, cinnamon stick, and cardamom seed are added, for the seasoning.
Chomp!
barbecue chicken drumsticks and green salad here.
Pesto veggie burger on brioche with caprese skewers
There is some fascinating research on the benefit of pickles, it seems they spark up the lower gut bacteria that are starved with processed carbs. The tumeric gets an almost superfoood status (really) and I love the garlic too : )
Also, pickle juice is an instant cure (and prevention) for leg cramps
Bobbi Jo Woods ..hmmm, lets not get carried away now…although improved gut health can/could/may lead to improved calcium levels, which could/maybe improve cramps…
Double blind trials and reporting in “Nature” perhaps. ITMT, single case studies (assuming the pickle juice helped you) suggest JUST DO IT.
I don’t have the leg problem. I just report what others have said. That it works.
Let us know!
I don’t get muscle cramps as much as I used to because I make sure to keep my electrolytes in balance.
Recipe here (150 grams is the serving size for that nutrition data)
https://plus.google.com/photos/…
Mmmm.
I like your speckled pottery too.
You had me at “crab”…..
Gabrielle M. “Crap dip?”
Shane Robinson Don’t ruin my food porn moment.
Commenting to see recipe later.
Shane Robinson I fixed it ffs
Sue T. it was there before you were
That looks delicious ?
Yes, please!
Thanks, guys
Tasted good cold, too.
I actually have that salt. ?
Gabrielle M. thanks, can’t remember where I got it. Have had it ages. I love baking a small but deep casserole in it. Used to be my fruit bowl LOL.
Bobbi Jo Woods We have a few pottery casseroles that we use alllll the time. I Iove how easy they are to clean up.
This is my most favorite dish. I’d die if I broke it. https://plus.google.com/photos/…
Bobbi Jo Woods Yes but if I hadn’t commented, I wouldn’t have remembered to come back when home, to copy it.
Lol
Also, yes, there is a typo in the recipe (it was the cream cheese), but it’s user-submitted data a lot of the time. I choose the items w/the accurate nutrition info, sometimes they’re spelled incorrectly, and in grams, sometimes in ounces. I use a food scale and measuring cups to do everything.
Sue T. I find myself putting “reminders” on my phone.
Want to share the same room in a nursing home? Lol
Lol
SHADY PINES, MA!
Gabrielle M. Haahah! Will there be chocolate? I have one on my dash to pick up an antibiotic prescription. It’s been there a week. Apparently, I’m not “that” much in need of it.
Haahaha Bobbi Jo Woods
That looks so good!
Snort laughing
Tanya G I haven’t had mac & cheese in years, so I won’t say yes or no. You should like cauliflower to like this. As for me, I’m not trying to replace mac & cheese, I just wanted to use it up before buying more. As for me, I think it’s really good. I prefer to just steam cauliflower and put homemade red sauce on top.
I think I have that same knife lol
Hold on
Thanks, John Rothenberg
Is yours a Martha Stewart one, Shaun Op Thomas Prime? LOL ’cause mine is.
https://lh3.googleusercontent.com/J5FPH-019JG1sCds2ADpol2O-4f1sLzOaGjH8J6cT9r6WywDucQKMoQGffKW-gGPVmtOGXKPGKo
MS logo on blade. This is only 5″, too.
https://plus.google.com/photos/…
Yup. A bit different and you’re correct, mine’s 6 5/8″
… umm. Poor phrasing on my part XD
https://lh3.googleusercontent.com/dHcWCvRT4vMjxrpap9XEpHxv8nIM5VuJdRnXvXazzeye79vyvY3aB-nxDZ8-bhiFxjLed-jjIaI
mmmmmmm
Pickles, oh yeah!
I can’t wait to eat lettuce again. Dental issues now 🙁
hope yer toofuses are OK again soon
Oh, and lots of fresh cracked black pepper on top!
Nice
That’s good eats…. I like to eat a salad like that with my fingers.
Excellent prices
Not for another 5 hours, Petter Hebæk
Nice haul!
Oooh, such a delight!
Karen Lesbehonest I agree, and since i don’t garden, I def got a good deal 🙂
Thanks, Ali Lee
cobalt please IKR?!
My “fakeboss” (long story) gave me some of his ? from his garden! I can’t wait until my mom gives me some from hers so I can ask “headboss” for fresh basil. I want to make tomato basil soup.
That sounds really good Megan V
Daniella I was very happy with these!
I agree Korinne M Jackman
Bobbi Jo Woods yah I’m gonna get a few other things from him for free too ? gonna get some cucumbers. I need to find a Farmers market around here and go ?
I agree with Daniella.. those cauliflower.. the onions too!
dem onions is heavenly
I’ve gotten them before. Fresh as fresh can be, still with the tops on…I eat dem tops, too!
That’s epic.
I like Cauliflower. A dollar is a really good deal!
My best buy from the farmer’s market this week was two pounds of ripe tomatoes for two dollars. They haz the flavor and everything. My best trick is that I always ask them to pick out for me what they’d pick out for themselves. They’ll even go back to the truck to get better produce because who wants people to think that they’d pick out non-awesome produce?
They had buckets of big heirloom tomatoes going for $3 at mine. I had no room left in my bag and my store had 28 ounce cans of peeled ones for $1.30 each, so I got six. I love tomatoes but the skin is bad for my digestion. I never knew it til I fine-tuned my diet. So I figured I saved carrying them and blanching/peeling them
I pan seared a 1/2″ rib-eye for supper tonight, 4 minutes on the first side, added butter and sliced mushrooms just before I flipped to the second side for three minutes, and then just before taking out the steak I added a cut up in chunks tomato just to warm up. I took out the steak, poured the butter and mushrooms and tomatoes over it and then — yes — I ate it. So effin good.
I’m so glad that tomato skin doesn’t screw with me. My tummy likes everything — well — not always hang overs.
I delivered produce to a grocery warehouse yesterday and someone brought in a load of avocados. If only I could have had one tray. ???
Yummy
Looking good..
Nothing to hate there!
Git in muh belleyyyyy!
Stahp. This dish contained no ass.
Correct.
Also, one of my clients (the one who keeps me the busiest) is out of the country until the 21st, so I’ll be able to stretch out some of this labor into the early part of the week.
OMG
YUMMMMM
very nice!
Avocado taco bowl! That’s a winner!
It really is. Give it a try 🙂
Wonderful
Very nice
What are you? A (cooking) god?
Aroma!
Goddess*
Yummy!
I actually don’t call myself a goddess, that’s just weird.
The Ragu us a Russian dish I thought? Is this something done in the US as well?
NVM, appears that the Russians yet again have stolen from someone else (Italians this time).
I stole all of it. And put it in mah belleh
Meal in a bowl. Looks tasty.
Goddess BJW
No.
Your refrigerator is tidy
https://lh3.googleusercontent.com/esq71xrWz5YUeBoTAgPPBYit2O4tgQvDJ6HaeewjzkOZNFU0CCPb_KfPNF20ZiMAKGEq5wkuYA4
Thanks! Who’s this guy? Can I have his number?
PS – That was a week ago. How about now?
https://plus.google.com/photos/…
Bobbi Jo Woods what did you use for the mince meat?
A pound each of 90% lean ground beef and Italian pork sausage, casings removed. Just mashed it all together and browned in the same pan
Thanks. I want to make this.
My pleasure! I make a variation of this meat sauce regularly to top zucchini, spaghetti squash, broccoli, etc.
My go to meal is homemade meat sauce and zucchini and onions.
YUM YUM
But what about your house?
Omg, woman! Stop! You’re making me hungry!
Avocado season is over now… too many for a couple of months, and now I miss them. Human nature I suppose – too rainy, too sunny, too hot, too cold, waaahhh. lol
Damn. That seriously looks delicious!
I just started doing that too!☺
Jess Nut huh?
Gigi Benkowsky I would love to! But they are not as good frozen and thawed! They get wet and soggy. The fridge does not add much extra moisture, though 🙂
I love avocado, but I have an intolerance. ?
It was really easy to make, just threw the chopped broccoli, cauliflower and onion in a bowl, whizzed 1 chipotle pepper (from the can in the adobo sauce) with some mayo, a little garlic powder, and salt, and stirred it all up with the peanuts.
Avacado is a super food. Really healthy fat. I do some salt and a little garam masala. Sometimes when they aren’t ripe enough, I’ll smoke them on the grill at 200° for 20 minutes.
Sounds interesting, Kent Seaton
Avocados are a total crap shoot here. $1.50 each & they either never ripen or rot overnight.
I buy hard and green ones, not dark smooth ones (unless I’m going to eat the latter the same day). The hard green ones will be ripe in one day or two. Once they are even the slightest bit soft, I put them in the fridge, unpeeled. They will stay at that point until I eat them and should not ripen further. Same applies to bananas (which I don’t eat, but which do become black on the outside, even though they don’t ripen further inside, once refrigerated).
Bobbi Jo Woods
usatoday.com – Millionaire to Millennials: Your avocado toast addiction is costing you a house
Bobbi Jo Woods if you have the opportunity to try smoked avacado, it’s amazeballs on a salad as the protein. If you smoke them… Add a little pinch of paprika and poultry seasoning for that elevated flavor by itself.
O mg
i’m also glad Kerrygold no longer needs a pickup truck to take home. and thin-cut porkchops rock; great for cooking up a few ahead of time.
I got lucky and found a family pack of 6 chops for $4.99!
yassss they’re a great deal, but that seems better than usual!
And still, you employ to be no man’s bed winch.
??????
Not again until someone puts a ring on it
Mmmmm.
two rings, one for each one…. um… maybe wrong rings….
He’d be a lucky man
Can I ring the alarm?
Nah, I was trying a recipe for a low carb version of the Zuppa Toscana at Olive Garden (I’ve never eaten there, but the soup sounds good). Instead of potatoes, I cubed the hard white stems/core parts of a cauliflower, plus the leaves, which is the greens, and reserved the florets for another use. The sausage is Italian seasoned ground pork that I browned up, with some garlic and onion. Threw in about 6 cups of water with chicken boullion, some basil & oregano and red pepper. It’s done simmering now, so I will add some heavy cream to finish.
It’s good. I was hoping the greens would be more of a different or distinct taste, but they have the same flavor of cauliflower but leafy texture, LOL
Turned out nice. Unfortunately, since flour is a no-no for me, and the original soup is somewhat thick, this is not thick at all, even though I used a little xanthan gum in the shaker jar with the whipping cream before I added it. But the cream did add some smoothness. Some other recipe sources called for 3/4 of a brick of cream cheese instead, but I thought that might be weird in soup.
https://plus.google.com/photos/…
10/10 still tastes amaze and would make again. Was quick to throw together and use up lots of stuff that I needed to use up.
Bobbi Jo Woods , Bonjour ,Une Idée Originales et inhabituelle pour une Soupe que personne ne Connait ???
No, it’s actually a pretty popular dish here in the states. I don’t eat at Olive Garden, but the recipe for this and many other dishes they make are all over the internet
That looks delicious. I would have never thought of replacing potatoes with cauliflower stems. Brilliant!
It’s all “Greek” to me. ? Yum.
” I thought they were fine. If I make them again, I would skip the additions of all the stuff I put in them and just stick to the pepperoni and cheese (and use mozz/Parm instead of the mozz/cheddar combo it calls for), add in a bit more sun-dried tomato, and more oregano. I think others will like them more than I did. They’re OK. It might just be because I don’t like the taste of eggs (I usually beat them to nothing and smother/bury them in stuff like cheese, veggies, and herbs/spices). So since they’re kinda egg-y, I will enjoy the rest of these for fast breakfasts :)”
I liked your above recipe suggestion. ?
The tougher parts of cauliflower that most people don’t prefer to use taste just like the florets, but have a bit more tooth to them, almost like a potato 🙂 So I figured, why not? As for the cauliflower greens, I didn’t have any kale and really don’t care much for it (except in chip form), so I used those instead. If I make this again, I’ll use collards and/or spinach, because even though it’s a great-tasting dish, I think it needs a different type of green veg to amp it up a bit.
This sounds MAGICAL
Ha ha thanks for copying that over, lol
It’s basically an egg bake and I’ve been eating it at breakfast with bacon on the side — I usually make a crust-less quiche every week or so, this is just a different take on it.
No worries. I just preferred your spin on this recipe rather than the original recipe.
I think I wanna start making quiche here and there. Though I cant master the homemade pie crust for nothing. Always over worked dough. Ugh!
Yep, I can guess that despite the sausages it was very cauliflowery ?
But everything was edible, so why not?! ??
Maybe Dave can make these? If you guys arent low-carb and don’t use coconut flour, you can sub in Bisquik (probably 2x the amount calling for coconut flour) or just use regular flour + the baking powder/salt.
I’m low carb, so crust doesn’t matter to me. That’s why I usually use either coconut oil or bacon fat to grease the pie dish, using just butter or olive/avocado oil makes the eggs stick 😉
Right! I’m sure you’d like it, if you enjoy cauliflower.
I enjoy the crustless version. I’m not strictly “low carb”; but I do enjoy eating “clean” when I have the choice.
My mother can make a crust that equals my Greek friend’s homemade crusts. Flakey layers like the earth’s crust. Lol
I’m glad I don’t have my mom’s baking or cooking skills. I’d be as wide as our house. Let’s face it; if it weren’t for my husband’s cooking skills , we’d starve. ?
Yup. He was very curious about the coconut flour. He is going to Amazon a bag.
Do you have other coconut flour recipes? I’ll google it too.
Almost any recipe (most of them are low carb) that calls for almond flour can use coconut flour 🙂
KetoConnect.net is run by a younger couple who makes a lot of stuff using it. The girlfriend found out she’s allergic to almonds recently, and they use it in a few of their recipes.
Thanks. I’ll check the couple’s recipes out.
Or….. Wait for your recommendations. ?
Lolol you wouldn’t starve
You’d eat more conveniently
Lol I’m way behind on cooking/posting things that don’t use it, so I am going to be late on that.
But I know I have posted a few recipes already that use it. I might dig up some and tag you.
I’d probably do better now that we’ve cut back on our work schedules.
If I were doing the 40* hour work week? I’d be definitely doing take-out. Ha!
It’s the only time I like kale.
❤️❤️❤️❤️❤️ When you have time or run across them.
I can look, too. I prefer recommended recipes from people who’ve tried them. I’d hate to waste my time on things that would be as bland as paste glue.
Joe T. and I may both be tempted
Bobbi Jo Woods Bonsoir Mille Mercis pour l’information de Ce Style de Cuisine que beaucoup , je pense ne connaissent Pas…( Moi la Première…?..)..
Gabrielle M. 🙂
I’m working on a low carb stuffed cabbage rolls recipe this weekend.
You’re welcome 🙂
Gabrielle M. glad to hear your work time is slowing up a bit
Brian Clancy cool. Hope you guys like it. Here is the recipe:
I thawed (then squeeze & fluffed) the frozen spinach. Then I sauteed the onion and mushroom in the microwave for one minute in a glass pie dish (greased with 1/2 teaspoon coconut oil). While that was cooking, I combined the eggs with the baking powder, salt, 1/4 cup heavy cream mixed with 1/4 cup water (not 14 cups), half the softened cream cheese (cut into chunks) in a bowl with a hand mixer, then spread the fluffed spinach and crumbled feta all over the pie dish. Then I poured the egg mixture all over the onions/mushrooms and feta crumbles.
Bake at 375F for 40 minutes
The “8 oz. Original” ingredient is the Philly cream cheese.
https://plus.google.com/photos/…
Wow
Just made some similar ‘zuppa’ last week, hadn’t thought of using cauliflower stem for the potato.
Tasted even better the next day!
It always does! The red pepper comes through.
Ooooooo My husband would follow you home . He loves cabbage. I make him cook it outside so my house don’t “stank”. Lol
I eat so many green veggies that the smell no longer affects me. Although, when chopping cauliflower (and stepping away for a minute) I still sometimes go “WTF? Why does it smell like a dumpster on a hot day in here?” when I walk back into the kitchen
Lol.
I lubs riced cauliflower.
That means it’s fresh when it’s squeaky. Haahaa
That means it’s fresh when it’s squeaky. Haahaa
Yes but it was thiiiick and hard to roll 🙁
Even after I zapped the leaves in the micro for 30 seconds (the recipe promised I didn’t have to boil the leaves. I know better, now)
Yes but it was thiiiick and hard to roll 🙁
Even after I zapped the leaves in the micro for 30 seconds (the recipe promised I didn’t have to boil the leaves. I know better, now)
iz gud
Bobbi Jo Woods I’ve always dipped them in a pot of salted boiling water (cheap chicken broth is good too) and let them sit.
By the time it’s all cooled the leaves are pliablerer
Bobbi Jo Woods I’ve always dipped them in a pot of salted boiling water (cheap chicken broth is good too) and let them sit.
By the time it’s all cooled the leaves are pliablerer
Pliabalerererrr
I’m new to the cabbage roll game. Will do that next time.
Pliabalerererrr
I’m new to the cabbage roll game. Will do that next time.
Learned that from German grandma…minus the copious lard part
Learned that from German grandma…minus the copious lard part
mmm lard
Well this is 80% lean beef, so it’ll be nice and fatty, which I want. I’m keto.
mmm lard
Well this is 80% lean beef, so it’ll be nice and fatty, which I want. I’m keto.
A friend of mine’s Ukrainian mom had a sure-fire technique. She’d put the cabbage heads, whole, in a big roaster, and steam them overnight. For something like 8 or 10 hours. It was easy after that.
A friend of mine’s Ukrainian mom had a sure-fire technique. She’d put the cabbage heads, whole, in a big roaster, and steam them overnight. For something like 8 or 10 hours. It was easy after that.
What is it, the exactly?
What is it, the exactly?
fitslowcookerqueen.com – Slow Cooker Paleo Cabbage Rolls – Fit SlowCooker Queen
fitslowcookerqueen.com – Slow Cooker Paleo Cabbage Rolls – Fit SlowCooker Queen
David Archer that seems like a good trick, but would probably too much softening, because these were already going to go into the crock pot. I’ll just steam the heads next time.
David Archer that seems like a good trick, but would probably too much softening, because these were already going to go into the crock pot. I’ll just steam the heads next time.
My dad has a family recipe handed down from his mom, etc, etc, etc. He uses the dip-in-boiling-broth method, then he piles it up on a plate, definitely makes it pliablerer. ?%
My dad has a family recipe handed down from his mom, etc, etc, etc. He uses the dip-in-boiling-broth method, then he piles it up on a plate, definitely makes it pliablerer. ?%
I want the cabbage JUST DONE, not mush, guys. Thanks
I want the cabbage JUST DONE, not mush, guys. Thanks
“Pliabalerererrr” Haahaha
“Pliabalerererrr” Haahaha
Bobbi Jo Woods I can confirm the dip-method doesn’t result in mush. It just makes the cabbage a little more bendy. And by dip, I mean like … in and out one time, one fluid motion. Smooth like. I suppose if you were to like, linger in there for more than a few seconds, you might end up with mushtastic rolls, and that would definitely be tragic.
Bobbi Jo Woods I can confirm the dip-method doesn’t result in mush. It just makes the cabbage a little more bendy. And by dip, I mean like … in and out one time, one fluid motion. Smooth like. I suppose if you were to like, linger in there for more than a few seconds, you might end up with mushtastic rolls, and that would definitely be tragic.
That’s the only thing I would eat when forced to go to Olive Garden by old people. Sometimes the old people wanted to go to Applebee’s (yech) but I could bargain ’em down to Olive Garden and eat this.
I don’t like kale except in this soup.
I am a big fan of tossing in some slivered almonds.
Lol Applebee’s is just OK but they know how to grill a thick pork chop (amazing) and I just get broccoli on the side w/all the “loaded baked potato” toppings (no potato). Other than Applebee’s, I haven’t eaten out in quite awhile and don’t really do it unless it’s for an event
Turned out pretty nice, guys – we’ll see how they taste.
https://plus.google.com/photos/…
Turned out pretty nice, guys – we’ll see how they taste.
https://plus.google.com/photos/…
Is that feta or cottage cheese inder there? Or the riced cauliflower?
Good recipe suggestion for the stuffed cabbage rolls?
Rich G. the recipe link in these comments
Rich G. the recipe link in these comments
That’s the cauliflower. Tagged you in the thread where the recipe is
Printed and saved to my phone for shopping. Thanks Bobbi Jo Woods
Printed and saved to my phone for shopping. Thanks Bobbi Jo Woods
YW!
PS – I sneaked a taste of one roll and some of the liquid (because I already ate dinner and wanted to have these ready to eat for later) and it turned out pretty good. I think I would use more cauliflower.
YW!
PS – I sneaked a taste of one roll and some of the liquid (because I already ate dinner and wanted to have these ready to eat for later) and it turned out pretty good. I think I would use more cauliflower.
Mmmm, I just looked at the recipe page, they look good!!!!.
Mmmm, I just looked at the recipe page, they look good!!!!.
They stayed together fine, btw. Not tight rolls, but more like folded envelopes. Didn’t come apart.
They stayed together fine, btw. Not tight rolls, but more like folded envelopes. Didn’t come apart.
You sure? I cooked the whole pan in bacon fat o_O
Tease
Gabrielle M. she doesn’t eat meat lolol oops
Bobbi Jo Woods I’d eat her portion
super 🙂
Those look delicious.
Thanks.
Cheese? Garlic? Bread? Low Carb? You’re speaking my language.
Have you ever made it before? If not, I’m excited to hear how you like it.
Never made any low carb bread stuffs before, aside from a microwave almond flour one. I haven’t really missed these kinds of things, but I was bored and wanted to see if it worked 🙂
Mmmm. I love bread.
I’m excited to hear about the taste results.
Ok I’m hungry now.
Looking forward to see the results and recipe!
I think bread is the only real carb I miss since starting keto!
MY KITCHEN SMELLS SO GOOD RIGHT NOW
…and there’s garlic butter on my phone. oops
https://lh3.googleusercontent.com/w92ZsMAdPADOBWiJFJ7FT3-hwoQWw0n7btJHTqkwwnJVHQ4_Dcmmz1f0zV7eOs8TiRSbYfDy4D8
FIVE MINUTES LEFT ON THE TIMER
https://plus.google.com/photos/…
I tipped it out of the skillet and put it on a parchment-lined baking sheet and put it back in the oven after turning it off so it can harden a bit. Because of the specialty low carb ingredients in the dough, it is still very doughy (normal according to the recipe author) so she recommended letting it dry out in the oven for a bit.
https://plus.google.com/photos/…
Can haz recipe?
This what one piece tore off like. It closely resembles whole wheat bread that’s fluffy:
https://plus.google.com/photos/…
I modified this a little bit:
ketodietapp.com – Keto Cheesy Garlic Pull-Apart Bread
As for taste, it is as close to bread as I’ve ever had. I’m quite surprised.
Like I said in an earlier comment, it’s very close to a whole wheat dough.
It needs to finish drying in the oven because it’s still too resilient right now.
Flaxseed meal and psyillium husk powder have very gel-like properties, where coconut flour is absorptive and almond flour has the grain/texture of crumbs. So they all have to work together. Most low carb breads using this combination need time to cool before the final product is best judged.
It resembles a whole wheat dinner roll on the inside. The outside is just about as crusty, but it’s all more pliable and less flaky than you’d get from a bread product. Likely not going to be a lot of crumbs.
I think this would make an excellent base for garlic knots, pretzels, or pizza crust, for people who don’t like thin crust and want something tender and thick instead of crispy.
The Aroma!
Mmmm. Lovely!
Tastes great dipped in marinara 🙂
https://plus.google.com/photos/…
Bitch. ? I love that marinara combo with garlic and cheese.
Way to wake up! ?
Ha ha Grace Carlyle I know you were anticipating that
Bobbi Jo, and I am just back from a weekend with hardly any internet!
I’ll be getting ingredients this week, and they will be baked, and they will be eaten. Mark my words! ?
Make sure you are feeding a crowd who will eat them right away. These do not make good leftovers. Heavy, denser than pound cake bricks…and you’d probably want to slice each bun thinly and toast or broil. I just think they are a different product the next day.
Hi
I can almost smell it. Yum
I added a teeny bit of pure almond extract, a dash of cinnamon, and chopped walnuts
Even better!
Omg love love love banana bread
That’s what I said! lol
😛
I’m so glad I’m not the only one. ( inside joke) lol
Mail me some nana bread, plz?
Cold leftover chicken lo mein
Lasagna.
I made chili with my recently canned chili sauce. ( I froze the leftovers for another chilly night. It’s cold here in NW Ohio. Burrrr)
Gabrielle M. we’ve had mid-50s to low 60s the past few days and yep, I agree
Bobbi Jo Woods I love Fall. I’d like Fall to stick around for 6 months. Lol
I love it too, it’s my fave
The transition though, from hot to cool is hard to get used to. Once fall is almost over and it’s nearly winter, I’m used to the cold.
I hate winter. ( even though we’ve had a very mild winter the past two years).
I like it, but it’s disappointing that the older I get, the less my body seems to want to tolerate it.
Bobbi Jo Woods uggg. I bet your shoulder is a weather indicator!
Nah. It’s not like that
I get cold now. It’s not just the weight loss, it’s the fact I fixed my high blood pressure and heart rate went down, too. When I had high blood pressure, I got hot easily.
I put winter PJ’s on tonight. It is 51 degrees right now. Lol
I would imagine your body temp changed with the BP issues.
It did.
I’be been really loving some good salad this summer! this one looks perfect Bobbi Jo Woods!
Totes is! Thank you :)))
steph lake thx
What’s your fave salad?
Nah, it’s not chicken!
Besides, it’s already got my homemade white wine vinaigrette on it
Want!
Super teeny guy 🙂
Mmmm. Lovely on the eyes, too.
Oh hell yeah! Niiiice
I am going to assume medium low heat on wok?
Medium
Thanks. Video didn’t mention, or I missed it.
I told you Dave got the almond flour for me didn’t I? Yep. He used his magic Amazon Prime skills for me. Lol
Do these freeze good?
https://plus.google.com/photos/…
Gabrielle M. I don’t know, I just made them lol
Ohhhh. They look fantastic.
Freeze one and let me know what you think.
They’re just OK. Probably won’t make them again. Recipe needs a TON of tweaks, because it does not work, as sis.
Pain in the ass, really. For something that just tastes OK (not even “good” – just eh, it’s “OK”), I spent way too long on these and used way too many precious ingredients best saved for another purpose. If someone else made them and offered them for a meal, I wouldn’t complain, but I’m perfectly happy with my bunless burger on a plate with cheese melted on top and mushrooms or bacon on the side. Too fussy and too messy.
I’ll stick one in the freezer for you, Gabrielle M. because I don’t think I’ll be inhaling these in a hurry.
Bobbi Jo Woods I’m disappointed to hear that. ?
They looked so delicious. Did you douse them in some salsa?
Many problems with the recipe:
The written version (which I cannot find now, but was copied/pasted into my Google Keep notebook), called for only TWO eggs for the dough mixture and no other eggs, but then in the video, it shows her brushing the meat pies with the beaten egg. I forgot this step because of the recipe inconsistencies.
Also, the recipe calls for THREE pounds of ground beef. While watching the video I KNEW for a fact three pounds was too much for these, the way I could tell was she was only putting in maybe 1/4 cup of meat mixture into each disk of dough before folding it over. So I tweaked to use two pounds, and guess what? I have a ton of cooked meat mixture left (see pic – it shows more meat than you get from cooking a pound of ground beef).
In addition, the baking powder called for is equal to 1 tablespoon which I thought was too much, but threw it in anyway. The crusts were great, but tasted very much like baking powder 🙁
All in all, needs work. Not going to reattempt any time soon. I don’t miss bread-ish products this badly.
https://plus.google.com/photos/…
Finished product – it leaked a lot of oil because of some of the pies being a bit crumbly and cracking while being made, which is to be expected when using a flour substitute, but the disks of dough had to be LARGE enough to accommodate the amount of meat mixture the recipe stated (which is way off in a lot of ways, as I mentioned). However, after letting them sit and cool a bit before serving, some of the oil disappeared so I assume the crusts absorbed it. I flipped one pie over to show you the one that was leaking.
https://plus.google.com/photos/…
Crap. I got all excited that I could surprise Dave and make them. I’d be setting myself for failure for fricken sure! Lol
Gabrielle M. you might like them. I might just be a huge fucking food snob.
Try them if you want and reduced the meat and baking powder quantities.
also, I only used 5 ounces of diced tomatoes and drained most of the juice off, so that is another error in the recipe, because imagine if I’d used a whole can? There’d be even MORE filling left! I actually chopped a few whole tomatoes from a can into the size that regular diced ones are, then measured out 5 ounces.
You’re so handy!
I love bone broth. It’s worth every minute waiting for it.
So cool! I’m gonna try it
I’ma gonna do that one of these years. And veggie broth from all the veg parts I don’t use like stalks and such.
Looks good!
Keep your scraps in a gallon size plastic bag in the freezer and when it’s full, throw it in the pot with water.
i need to learn how to make that ..
its supposed to be good for arthritis too .
This particular batch was made with chicken wings that were marked way down and just didn’t appeal to me much, and since wings have so little meat, but tons of bone, skin, and cartilage, they make the BEST broth. It’s more flavorful and nutritious because of the bones and cartilage.
Bobbi Jo Woods how do you store the jars of finished broth?
Thanks, ladies. I think you’d all like it. I just threw onion and carrot in a pot with 1 tb butter/1 tb evoo and cooked til soft, added in about 3 large sliced mushrooms, 3 cups of unsalted broth, some dried basil and thyme, and let it simmer for 20 minutes. Then I added in these meatballs (https://goo.gl/4d6aZY) and let it simmer about 10 more minutes, then I added in sliced yellow peppers and 3 ounces of chopped baby spinach, some salt & pepper, and let the softer veggies warm up. Tasted better after sitting in the fridge a couple hours.
Butter? Oooh yeah? I’ve also never put peppers in soup before. NOMNOMONOM
Chris Kim A since these are not properly canned, and just bottled up without processing, I freeze them. Any jars I won’t use up in two weeks (that’s how long it sill stay safe in the fridge), I freeze.
I remove the bones and veggies from the pot with a wire skimmer, then pour the broth when it’s not boiling hot but still hot, into pint glass jars using a wire mesh strainer over the top to catch sediment/meat, and place the lids with rings on top.
Then I let the jars set on the counter ’til lukewarm. The go in the fridge for at least 4 hours or overnight, to cool. It’s important to leave 1″ – 1 1/2″ headspace in the jar before refrigerating. The liquid may expand or contract, so the room is necessary.
Also, do not put hot (or even warm) jars in the freezer, or the temp change will cause the jars to crack (I’ve done it). Chill overnight, then freeze.
The yellow ones or gold ones are sweet and not bitter like green ones are I just wanted to use them up.
Nomz 🙂
i dont have a lot of freezer space.. i think i would have to use freezer bags :/
They’re stackable. Also, these pint jars fit into the little side cubbie things in my freezer door, too.
John R here – https://plus.google.com/u/0/+BobbiJoWoods/posts/W6p6641Nv49
Looks delicious.
Fanks.
Makes me wish for cooler weather!
YUM
Thats a good tip for when you just need a little bit for a sauce or to thin out some ragu or something. I tend to need a whole jar or more, for starting soups. I might try the small batch method one day, but my last two freezers have had built in ice makers, so I haven’t bought an ice tray since my last apartment, which is about six years LOL
Gabrielle M. just wanted to report that these froze fine. I took that one out yesterday at dinner and zapped it in the micro on top of a paper towel so it would stay crispy. It really DID. Actually, I think it’s fair to say it was even crispier. Also, the taste was much better leftover than the night I made them, surprisingly (even with the strong baking powder taste). So I won’t be wasting them at all.
I’d say go ahead and make them as the video directs, BUT with much less of the baking powder in the dry dough mix, then taste it. I noticed when I was mixing the dry ingredients together and tasted (to see if it needed more salt) it tasted very strongly of baking powder, which I guess I’d hoped would go away in baking, but it didn’t. Start with a teaspoon and go from there – it should not be detected in taste (IMO). I’ve made so many baked goods in the past which only call for a teaspoon for a large amount of dough, so I really think the 1 T was a typo on the recipe video and should have been 1 teaspoon.
interesting and healthy
interesting and healthy
interesting and healthy
After the first batch was done, I put the bones back into the crock pot and filled it up again with fresh water and ran the new batch on low for 32 hours and the bones softened up nicely and some cracked open, to release more marrow. The second batched smelled as good as the first while simmering, but tasted weak and looked very pale, so I poured it into a stock pot and threw it on the stove to reduce and hopefully make it a bit richer, since a covered crock pot will never reduce a broth by much at all due to the condensation and lower temp. After a couple hours, it cooked down a bit and got a little deeper in color than it was, but then turned opaque, so I’m guessing it released more fat/bone marrow (see pic below). But it has a different taste – like chicken bone broth, but with a more pronounced and roasted flavor.
https://plus.google.com/photos/…
Leftovers are usually tastier.
Leftovers are usually tastier.
Leftovers are usually tastier.
If you ever need an alternative, I made these a few years ago…
accounts.google.com – Google+
If you ever need an alternative, I made these a few years ago…
accounts.google.com – Google+
If you ever need an alternative, I made these a few years ago…
accounts.google.com – Google+
You said Dump
Hnnnnnnnnnng.
What Arthur Brownlee IV said.
Add a couple of fall apples to give it a sweet/sour twist. Yummy in the tummy time,it looks delicious Bobbi Jo Woods.
I’d so eat this
Brunswick stew, or Homemade Chili. Chicken Soup from my favorite Mexican restaurant.
ED Die dat cat face is keeling me
You said dump.
amy campbell that sounds good, but I don’t eat apples in a low carb diet
Someone posted the recipe as meaning to be like a Mexican fried rice, but honestly, cauliflower never really works as “rice” for me, so I just keep the pieces larger and add lots of meat and the other stuff.
My mother in law makes a Vietnamese seafood soup that is amazeballs. It’s not a pho and might even be specific to the beach village she grew up in, but I have no idea what the name is or how to make it. It’s tons of different kinds of shellfish in an amazing broth. I’ll have to ask her eldest daughter if she knows what it is.
Send all HOT AF to me. I’m not ready for fall weather. I’ll make some chili next month. That cauliflower chowder cheese ham sounds good. Please share recipe.
Karen Lesbehonest don’t hurt yourself trying to get the info in a hurry, I am not a seafood person (I enjoy lake fish, and things like cod, perch, and salmon, sometimes I eat crab meat and scallops, but otherwise, no shellfish or mollusks in general). BUT, I’m sure others in this thread would love to hear about it.
Recipe please!
Kimberly Elaine you can HAZ it! if it wasn’t muggy, it wouldn’t bother me at all. I can handle up to 85 as long as it’s not humid. Chili sounds goooooooood any time of year for me. Will def share cauliflower ham soup recipe once I make it.
Yeah, I can do without the humidity. September gets a little less humid for us, at least in the afternoon. Mornings can be cool and muggy. I like dry air.
Well, I had these boneless/skinless chicken thighs in my freezer for what seemed like ages, and I thawed them out with the intent of just pan cooking them to have on hand for salads and stuff, but there was a lot more in the yield than I wanted to have lying around in the fridge for too long (cooked chicken can get gross leftover), so after frying up half (there were 6) …
I cooked the 3 smaller cuts in a little butter/evoo melted together with salt & pepper and then I added 3 or 4 sliced medium white mushrooms to the pan, and a few slivers of onion. I let the mushrooms release their liquid and browned up the onion and chicken a bit more.
Then I deglazed the pan with two tablespoons of white wine vinegar and a couple cups of chicken broth, scraping up the brown bits with a rubber spatula to get all the flavor up into the liquid, and let it simmer a bit.
Then I added 1/2 cup of heavy cream, which cooled it down some, so I stirred it well to let it get hot again, then stirred in the shredded cheese: about an ounce each of whole milk mozzarella and some fontal (which is like a havarti, so you could use that).
Salt & pepper to taste. Made two servings (about 1 1/2 cups each).
I’ve been trying to figure out what to do with some cauliflower in my freezer for a good while now. It may just meet with some ground sausage and goodies.
It’s been oddly chilly here as well and that looks prefect for the weather.
Had sauerbraten for the first time yesterday.
It, along with the sauerkraut and ginger sour cream sauce, was homemade.
Oh good gahd were they amazing.
Sausage is always good!
Don’t let cauliflower stay in the freezer too long if it’s not vacuum packed. It’s gross after about two months, becomes freezer-burned and yellow. I learned the hard way and had to throw some out last summer.
Chadwick Jones you said what Rolando R said.
am uninterested in continuing this line of the conversation.
Chadwick Jones Bobbi said that you said what I said… Sad!
Yum
Rolando R, Bobbi Jo Woods said that I said what you said, butt I no care.
My mom makes this simple stew with dumplings and it’s my favorite thing to eat in the world. I’m a helluva cook, but both me and my sister failed at trying to make it. I’ll even eat it in the summertime regardless of how hot it is.
Dumplings are so simple to make if you eat flour (I don’t). I think there are a couple alternatives for baking mixes out there which are low carb, like Carbquik (supposed to be like Bisquik).
I already did. They will be waiting for you.
You said dump ?
You said what Chadwick Jones said that Rolando R already said.
Anyone got anything original to say?
I wanna say something original but my brain hurts when I think too hard
Ms. Lippy’s car… Is green.
Poo dump
Yep, the book is happening. I took a poll awhile back,
https://plus.google.com/+BobbiJoWoods/posts/ixzPbSTTjci
and posted a preview of what recipes I was considering including
https://plus.google.com/+BobbiJoWoods/posts/KKLaHJsqW6x
Sometimes good things come from just playing around
Apples consumed with the peel are excellent sources of fiber and a small uncooked apple is 18 to 25 carbs.When I cook apples I cook and consume them peel and all Bobbi Jo Woods . I understand that with diabetes that most fruits are to be avoided, I was surprised to find the relatively low carb content of the apple.
Yep, I studied the glycemic index of many foods about a year before going keto and learned about apples and all other foods’ fiber content effects on blood sugar. I tried to follow a low GI diet before when I was still on diabetes meds and I still had high blood sugar no matter how “clean” I ate O:
I eat 20 net grams carbohydrate/day, so I couldn’t afford even just one apple in my allotment. It’s not a big deal for me anyway, as I don’t miss them!
I’m over a year into having changed my lifestyle to the ketogenic way, and it’s the only thing that works for me to keep my diabetes at bay, and normalize my blood pressure and cholesterol. In addition to being off insulin/oral diabetes meds, I’m also no longer needing my blood pressure meds, cholesterol blockers, and statins. The weight loss is really a bonus. Aside from adhesive capsulitis, aka frozen shoulder—which I think is related to too many years of hyperglycemia and started before I was more than a few months into keto—I feel 17 again. I don’t huff and puff or get hot/sweaty red-faced/tired at all anymore when I do any exercise (that was actually as of 15 lbs off and I have been at a lower weight before and had that be a problem so it’s not the weight loss affecting how I feel when I exercise). I can walk 4 miles in about an hour and don’t get tired/start to sweat a little ’til I get home.
Avocado oil?? How do you oil an avocado? Cub only seems to have it in spray form. Oh well, guess I spray today
i0.kym-cdn.com
And then I immediately find it. Go me!
It’s pretty good shit…it takes higher temps than olive oil but has almost no flavor.
I just bought cabbage to make soup with! I’ll have to try this as I always have some left over!
I will be trying this.
I LOVE CABBAGE, YOU GUIZ
On Morgan Freeman, I just made this last night Bea
https://lh3.googleusercontent.com/yqZkx5jQW2mU5LRq9ov_R4RpdT-aWZCnni1yU94cld60X4NG39jj6qWDkpiNWFUBXZupULotehE
Nice
Looks awesome. Down 16 pounds, Missy Lou.
NICE JOB
I make something like this but I use Sauerkraut
but but but there is no cheese!
Looks delicious!
Megan V I had sauerkraut on the side, ha! That’s HOW MUCH I LOVE CABBAGE
Brandy Ellis I had plenty of cheese in my breakfast 🙂
Made another bacon, gouda & feta crustless quiche
<3
🙂
I am gonna put this in my mouf
Looks very delicious!
Thanks, it was!
Nice share my friend
I’m super hungry. I haven’t had anything all day
Do you wear a cape, Super Hungry?
Calvin Henderson ohai there
Yes.. I also wear my underwear over my pants
Bobbi Jo Woods howdy to you ?
long time no see how’s you doin
I am doing okay. I have been around. Not as social but read as much as I can.
Trying to get healthy and stay active.
That looks fucking delicious!!! ??
Is it potatoes? I bet the secret ingredient is potatoes.
It’s not potatoes.
The more I look at it the hungrier I think I am… and I know I’m not hungry, but it’s making me hungry!! lol
Forgot to mention that’s some nice mature Red Leicester cheese chunked on top. NUM.
I want to know how to make this!
Looks delicious
I promise I’ll share the recipe later. I’m busy at the salt mines right now
It was 🙂 Thanks
I just ate the last one of these, it was one I put in the freezer a day or so after I ate the rest – it tasted just as good as when I ate one that was from the fridge.
30g of ground almonds/almond flour (2 tablespoons)
5g of ground golden flaxseed (if you don’t want to use this increase the ground almonds to 35g)
1/4 teaspoon of baking powder
1 egg
Pinch of salt
1 tablespoon of melted butter
(optional, but makes it better!)
Melt the butter in the microwave for 20-30 seconds
Add the egg, mix the butter and egg together well with a wisk or hand mixer.
Add the dry ingredients to the egg & butter, mix well and spread into a rectangular or square microwave-safe dish, microwave 90 seconds, let sit a couple minutes, then tip the bread over onto a pate or cutting board, let cool and slice into 2 pieces.
If you wanted this to be a bun/biscuit shape instead of rectangle slices, you can do all the steps in a large mug, small bowl or ramekin (bowl or ramekin should be a couple inches deep, at least), then slice it into 2-4 tops and bottoms for a sandwich or something.
I tried to put my pieces in the toaster but one slice fell clean through the wires and started to burn against the heating element, so if you insist on toasting, make sure your slices are thick enough or else use a toaster oven or the oven, to toast it.
This is great. I just started doing the low carb thing again. I’ve been having eggs and veggies every morning.
I just realized this might be missing something: Cereal. I know cereal s a big deal for some people (honestly, it’s fucking garbage for EVERYONE and no one should eat it). I myself haven’t been a cereal person at all since I was a tot, but there are lots of recipes out there for faux Cinnamon Toast Crunch, muesli/granolas, and porridges and such, too.
Shaun Whelden I’m glad this is useful to you. How’s it all going so far with the rebound?
I love eggs. I really love “Western Omelets”.
Ground up ham, two eggs, onion, cheese, all beaten together. Pour and omelet it all up!
Nice recipes.
Useful….
…and I love all the eggs, every which way.
Gabrielle M. sounds nummy
Bruce Shark yay! eat all the eggs!
Great post! I wish I could bookmark it.
If you go to the post alone by clicking the timestamp, then you can bookmark it:
CTRL+D on Windows
CMD+D on Mac
Here is the link, if you want to copy/paste/save to mobile bookmarks
https://plus.google.com/+BobbiJoWoods/posts/CYAB2d4VZmb
Really useful ideas!
I do love eggs cooked in any way. They are so versatile.
I can eat 50 eggs
My gut just twitched, Andy O
I can eat 1-3 depending on the meal and what else is in it. One bite more than that, and I’d puke.
Oh! Avocado would be a good addition to chili. Gonna try it.
Been adding hunks of it on top leftover chili for awhile now (not always, but yeah…really tasty)
it really hefts up the texture, too…especially since I don’t eat beans anymore
Andy O You are Cool Hand Luke
Oh, and that’s a fennel seed stuck to the side of the bowl! They were in the meatballs.
youtube.com – no man can eat 50 eggs
Bobbi Jo Woods you mind if i tag someone in so they can see this post?
It’s not private, it’s a free country.
Justin Ice
That actually lloks good, would mayne prefer blue and fetta cheese though.
Blue cheese or feta on chili? WEIRD
YUM wud eat
Oh because avacados and radish isnt?
Bobbi Jo Woods So far so good. Lots of great dinners and usually leftovers for lunch. But before this post it was just basically eggs for breakfast… and veggie sausage until we ran out. And the bread advice is helpful. I remember when I did Atkins many years ago, it was more popular and the grocery stores stocked lots of low carb/no carb bread options. Now I can’t seem to find them. But I hadn’t checked Walmart yet. Amazon would work ok but I’d prefer to see the product if I haven’t bought it before. I’m going to print this post out and put it on the fridge next to our meal plan for the week.
I don’t eat much of the bread/bread replacement stuff, but I’ve tried it so I know it’s good
Avocados are radish are used in this type of flavor profile/Mexican dishes all the time. I’ve never seen someone use blue cheese (French) or feta (Greek/Mediterranean ) on Mexican foods, but to each their own.
Well i like those cheese ok….. and i likes to put rhem on things ok…..
ok
I eat radishes all the time. Like little apples. My coworkers think I am weird and they are not wrong.
Years ago, my parents were working on a recipe probably similar to this with the intent of selling the finished product. They never did sell it (too much pain in the butt marketing and licensing), but they called it “Body Floss” due to its exceptionally high fibre content (lol, yeah, you can see their marketing woes already). Anyhoo … It was dense, high protein, extremely high fibre, and tasted good. Expensive to make, though … They used weird flour (I dunno, amaranth or something) along with soy protein or some such. And a bunch of eggs. They added some kind of husk or hull (I dunno, like bran or corn husks) to bring up the fibre in order to counteract the … Ehem … problems due to its high protein/density.
Haha! Crazy parents. I’m pretty sure theirs had a higher carb count than yours here, though. I don’t remember exactly. I suppose it might depend on whether you count the fibre as part of the carb measurement.
I’m thinking they were using psyllium husks, Michael Ireland? Not necessary at all, but people do use them in doughs and other breads. Banana bread however, is not really “bread,” it’s closer to say, a heavy pound cake-type sweet.
This particular one I made (twice, now) VERY closely resembles the real thing, so much so, you would scarcely know one from the other. Banana bread made the traditional way is just eggs, flour, butter or oil, sugar, baking powder, and bananas, sometimes walnuts, a little vanilla and/or cinnamon (I used all three in this). It’s not known to be full of protein or a big source of fiber at all.
This has 3 eggs and 3 grams of fiber from almond flour + coconut flour + whatever fiber is in the banana flesh. The recipe I modified does not call for any sweetener, but because I included a very good facsimile of brown sugar which I’ve replicated using sugar free ingredients, I believe that’s what gives it the extra boost toward being close to the real thing.
In fact, both recipes are 4-5 grams protein per serving. I don’t pile on protein. I aim for no less than 65 g and no more than 90 g per day, because I’m insulin-resistant, and too much spikes me.
Aha, ya, that could be it … It’s been a few years. In any case, it’s challenging to make it not-weird, so good work! Also +1 for the cinnamon and not using sugar. We use xylitol in our house.
I haven’t tried xylitol yet. I mixed ~1/8 tsp with 2 tablespoons of granulated erythritol (which measures like sugar, 1:1). This replicated almost EXACTLY a brown sugar taste/texture. Was it needed? No, the 2 bananas made it sweet enough. However, this addition made a huge difference.
Ya, straight xylitol is 1:1 as well. It’s less expensive than erythritol, buuuuttt … If you’ve never eaten much of it (it’s also in a lot of berries), it can cause a little gastrointestinal ummm anomalies lol. Just go easy on it for the first little while so your digestive tract has time to ramp up the right enzyme production.
Yeah, that’s the stuff they put in sugar-free chocolates for years, and if you eat more than the recommended serving, you get some loosey goosey biz in the bathroom for sure.
Thanks, Diana from Paintsewgluechew, I think they are!
Thanks, Diana from Paintsewgluechew, I think they are!
Thanks, Diana from Paintsewgluechew, I think they are!
Does the crust taste different than traditional? Going to attempt using almond flour today with some fathead buns.
Does the crust taste different than traditional? Going to attempt using almond flour today with some fathead buns.
Does the crust taste different than traditional? Going to attempt using almond flour today with some fathead buns.
OOoooo
OOoooo
OOoooo
Something about a perfectly pan seared piece of protein.
Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.
Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.
Kelleigh E. Slightly. You’re not going to get a powdery/wheat flour flavor at all. The flavor is different than that – almost like pie crust meets baking powder biscuit flavor, but a little cheesy – it’s basically Fat Head dough, if you have ever had that. As for texture, it’s not very flaky, more like a pancake that’s been well cooked and allowed to stay together well.
mmm yep
I fried it in a teaspoon of bacon fat
the mushrooms were done in Kerrygold
I don’t really drink
Those looks beautiful!
Those looks beautiful!
Those looks beautiful!
Shani H thank you 🙂
Shani H thank you 🙂
Shani H thank you 🙂
Oh my. Those look gorgeous. I bet they taste even better.
Thanks for the “cheese” secret to making them taste / stay together better.
Oh my. Those look gorgeous. I bet they taste even better.
Thanks for the “cheese” secret to making them taste / stay together better.
Oh my. Those look gorgeous. I bet they taste even better.
Thanks for the “cheese” secret to making them taste / stay together better.
Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!
Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!
Gabrielle M. the trick was NOT using the 1 TB of baking powder, just 1 TSP. I used half cheddar bc I was saving more mozza for something else – but it worked anyway!
Kelleigh E. I found this today – I haven’t tried the recipe bc I don’t buy protein powder, but you may be interested
youtube.com – Easy Keto Bagels | Everything Seasoning | Flour-less Bagels
Kelleigh E. I found this today – I haven’t tried the recipe bc I don’t buy protein powder, but you may be interested
youtube.com – Easy Keto Bagels | Everything Seasoning | Flour-less Bagels
Kelleigh E. I found this today – I haven’t tried the recipe bc I don’t buy protein powder, but you may be interested
youtube.com – Easy Keto Bagels | Everything Seasoning | Flour-less Bagels
Oh lawdy! I am interested but not buying protein powder.
Oh lawdy! I am interested but not buying protein powder.
Oh lawdy! I am interested but not buying protein powder.
I found a 1 lb bag of Isopure on Amazon for $14
But there’s also this which may be more your speed (similar to Fat Head dough):
I can’t stand the music.
youtube.com – Low Carb Skinny Keto Bagels Reduced Cheese Version (Without using a Microwave)
I found a 1 lb bag of Isopure on Amazon for $14
But there’s also this which may be more your speed (similar to Fat Head dough):
I can’t stand the music.
youtube.com – Low Carb Skinny Keto Bagels Reduced Cheese Version (Without using a Microwave)
I found a 1 lb bag of Isopure on Amazon for $14
But there’s also this which may be more your speed (similar to Fat Head dough):
I can’t stand the music.
youtube.com – Low Carb Skinny Keto Bagels Reduced Cheese Version (Without using a Microwave)
Actually, this method might be easier (same recipe, but she uses a microwave and stand mixer)
youtube.com – Perfect Keto Bagels | Emily on Keto
Actually, this method might be easier (same recipe, but she uses a microwave and stand mixer)
youtube.com – Perfect Keto Bagels | Emily on Keto
Actually, this method might be easier (same recipe, but she uses a microwave and stand mixer)
youtube.com – Perfect Keto Bagels | Emily on Keto
Thanks Bobbi Jo Woods!
Thanks Bobbi Jo Woods!
Thanks Bobbi Jo Woods!
drool
I am also making green beans!
Is this gluten free?
We have a farm near us that we pick fresh snap beans. ( we’ve grown them in past, but it’s a pain to train them on a trellis ).
Dave told the farmer : “ You better weigh her before she starts picking beans”. The farmer gets a strange look on his face. Dave tells him : “ She’ll probably eat more than she picks”.
See what I’m married to, Bobbi Jo? Lol
Those look fantastic. I am craving them now.
What Mac O’Ciarrai meant to ask was, “Is butter a carb?”.
???
Is there booze in this?
Needs
Moar
Buttahz
I always make these with chopped garlic and mushrooms, once those are sauteed a bit, then I throw in the beans and toss them around in the butter, turn the heat up on high just to get the pan really hot, then cover with the lid, turn the heat down, and let them steam for a few minutes. Then I remove the lid and toss the beans again on high heat so they kind of fry up a little in the butter. I can usually get 4 servings out a pound of fresh beans. Leftovers microwave just great, about 30 seconds. Usually have them on the side of salmon or a bunless burger.
I add Montreal steak seasoning to my fried beans.
Looks yummy. Chicken meatballs?
Kind of a wedding soup vibe, Bobbi Jo Woods… Looks so good I almost licked my phone.
OK, not really, but still, that looks killer.
Paul Ferguson just use ground chicken and add whatever seasonings you want. These have basil and a little shredded mozzarella hold them together
Philip Setnik thanks
Close, but the meatballs here are much bigger than that kind of soup and it’s kind of bright and sharp due to the bitter greens and tangy due to the tomatoes, where Italian wedding soup is more toned down on the veggies, very chicken-y, and kind of spinach-y
Mmmmm… taco salaaaadddd…
Looks delicious!!!
Thanks 🙂
Sounds interesting! And yummy!
The moar I see it, the moar I want & need some of this in my life. Haven’t felt good lately.
Send some to philly. Pls. Kk. Thx. Ya the best!
lolol it is easy
I just almost always have broth made (leftover bones I throw in the freezer get put into a pot with water, simmer for half the day or longer in the crock pot) and it makes at least 9 pints. Then I chill the jars in the fridge, then freeze. I take one out the day before I want to make a soup or something and it thaws in the fridge. A shortcut of course, is canned or boxed broth.
Then mix half a pound of ground chicken with basil, a little salt and pepper, one egg, and a handful of shredded mozzarella and roll into balls and set aside. Chop up a little celery, onion, maybe if I have some carrots, I’ll dice one of those up, too. Cook in a pot with a tablespoon of olive oil til slightly soft, add the broth, you can cheat with frozen chicken meatballs (turkey ones work, too). Add the meatballs, some diced fresh green or red pepper if you want, and a handful of basil, maybe some rosemary. Then let it simmer about 20 minutes. I add the greens to the pot (these were leftover cooked collards, but you can use kale, turnip, or mustard greens, too) and let heat through.
So colorful too!
I’d smash that dankness
Hope you like turkey, I didn’t use beef
You had me at “taco”…
Oh myyyy
https://plus.google.com/photos/…
I hate that guy
George? Why?
I don’t need to explain myself
k
On second thought, SKIP the rosemary. It overpowered the basil and made the soup have a sort of pine-tree taste after it was leftover. I love rosemary, but for a soup like this, the basil alone works better.
Can’t wait to purchase
Yay!
Good luck!
FINALLY!!
Awesome!!
That is so cool!
?
Niiiice!
I’m going to buy it
awesome!
Exciting!
You can do eeeet!!!
I’m so glad of all the positive responses! Makes this more real :))
When is it coming out do ya think?
aaaaaaaaaaaahhhhhhh the dreaded deadline question
I was hoping to be done in time for Christmas, but it may be Jan 1. Which is good… a New Year’s healthy eating goal thing!
Dude that’s awesome! No pressure intended, I was hoping it was coming out after New Year’s so I could buy one! ? That’s perfect!
The book would be ZERO calories since it’s digital.
Oh it’s digital, duh! For some reason I was thinking it was an actual book and wanted to make sure that I got to purchase a book from the first printing. LOL. I’m derpy today. Duh Jess, ebook means digital… ?
:))))
But paper is a carb, so I wouldn’t recommend printing and eating that. Then again, it’s mostly fiber…so
Awesome!
That’s awesome! ??
Petter Hebæk yes – how do you make a herring?
It’s very exciting, and the layout is very professional-looking. Btw I’ve written a lot of RPG game books, and so I know why it says the Introduction is on p2. Page numbering is a flipping nightmare. Anyway, good luck with it, and I’ll definitely consider buying it when it comes out.
Thanks so much, catty _big 🙂
I’ve never written anything before aside from some blog posts, so I appreciate that. I’m really excited.
Coooooool ?
In mah belly – ✔️
I eat a lot of this type salad in summer. It’s so refreshing on a hot summer day. ( I do eat it in winter, too; it isn’t as appreciated as it is in summer). Cool, crisp, refreshing!
my favorite salad
Clean!
No kalamata olives?! Heresy!
It looks just fine. And now I’m hungry again…
I was craving some summer flavors. Got up to SIXTY degrees today! Unthinkable for late November in Minnesota.
PS – Jess H I’ve seen your Instagram…I hardly think you and Hicks need any help in the cookin’ dept 🙂
Bobbi Jo Woods warm here as well!
It’s been up as high as 14C / 57F here in Vancouver, which is just plain wrong. I’ve only seen one early morning with any frost so far.
David Archer ssh. You know is going to happen now, right?
Ten inches of snow!
I can ALWAYS use more recipes. Especially ones that help if you’re on a budget LOL
Gabrielle M. We already had a light snow, back in October – pretty unusual. We’ve also had huge amounts of rain lately (fairly usual). If the Jet Stream bends down from the arctic and the temperature drops, we’ll get huge amounts of snow. Some years we get absolutely none, some years, buried. Can’t complain, we never get winters like the East Coast does, though.
My full time business nets me a very low revenue annually (let’s just say it’s just a few hairs above the poverty line for a single person in MN), so yeah… TOTES on a budget, here!
? I’m a budget hound, we are just a hair above the poverty line too, which means we live paycheck to paycheck but also just barely don’t qualify for assistance, so we gotta be good at food on a budget! Maybe this ebook will explode and you’ll be rolling in dough and then you’ll have to come out with a fancy cookbook for your next one. 😛
YESSSS
Jess H Maybe!
Petter Hebæk Ah, thanks for the tip #justthetip
Bruce Shark WE DOIN’ DIS
GUNNA BE FUDS IN IT
Bobbi Jo Woods And I am gonna get it.
This is cool.
\o/
Now I just gotta git it dun
Is there anything better than those dried, crunchy onions? I eat them out of can. Lol
Looks awesome, I love green been casserole!
Sounds wonderful!
It wasn’t quite done when I took this pic. Now it is. I took a bite and will stick it in the fridge because it tastes WAY better left over
https://plus.google.com/photos/…
Thanks, guys!
Gabrielle M. – no there hardly isn’t! I can definitely eat massive amounts of them. I just used a small handful though because they’re full of starch and trans fat or PUFAs :\ I’d love to learn to make my own.
Bobbi Jo Woods I’m not a fried food lover. But….. These greasy damn things are like crack to me twice a year during Thanksgiving and Christmas. Lol
I’m not sure our food dehydrator is going to work to try and recreate these gems. These are most definitely battered and fried. I wish I knew the secret.
That would be nice.
I know you can make them at home with onions sliced thinly into rings, soaked in milk, and then dipped in cornstarch or rice flour and then fried in an inch or so of oil ’til crispy. I wonder if xanthan gum would do the trick. Or pulverized pork rinds.
Bobbi Jo Woods omg. My husband would love the pork rind concept. He loves those damn things.
The other option is to just deep fry thinly sliced onions until crunchy and you have the same taste and texture without the starch
Bobbi Jo Woods I LOVE pork rinds, cracklins
I will give you that feta Boobi
Looks good. I’ve looked at the flat out bread before and not been sure if I’d like it or not. So, you’d recommend it?
I am pretty picky about bread alternatives, and think it tastes great. Been eating the Light Italian Herb ones for…gosh, since May of 2016. Almost two years.
Mmmm. I love homemade turkey soup after Thanksgiving. It freezes so well too.
Soup Weather is here!
Sure is yummy. I never got into these things when I was a kid. But to me now? It’s like heaven in a bowl. I guess our tastes change.
Was warm and snowy this morning in St. Paul (35 is very warm for us in winter) but then it all melted and got down to 14F, really windy, and all the melting got iced over so yeah…totally soup weather
YUM
Iz so good.
Mah belleh is blessed.
Bobbi Jo Woods It sounds like your weather is headed our way. Snow tonight with 25-30 MPH winds starting at daybreak.
1 to 3 inches of snow expected on Wednesday. I hope it won’t be windy or we will get drifts here in flat NW Ohio.
Yes. Soup Weather for sure.
2 Terabytes of pizza sauce seems a tad bit excessive.
Tablespoons
FlatOut bread stuff is delicious!!
kewl!
I never put sage or rosemary in my soup (chicken) I’ll have to try it.
Sue T. Mmmmm sage!
And I learned the hard way to go light on the rosemary….a little goes a long way.
I’ve put thyme recently because I read a recipe but I never used anything other than salt, pepper, paprika and the carrots, onion, chicken and parsley. Oh and a boullion cube.
Noot Patron k
It’s just the TEENIEST amount of rosemary for MANY quarts of soup – I think I picked off two pinches of leaves off a twig and chopped them very finely. Otherwise, it gives too much of a pine-y taste to whatever I make. I put a shit ton of it in garlic/herb butter and stuff though
PS – the broth I made prior, to use for the soup had parsley and thyme in it, already
ooooh, alright. Well I’ve never put butter or garlic in soup either.
^ YUM.
GARLIC AND BUTTER
I’ll have to look those up and see!
Sue T. FFS I meant freaking adding herbs to garlic butter for putting on other stuff, not soup
I did saute the veggies in butter and did use some fresh garlic after that, though
But I didn’t just dump garlic butter in the soup
I thought it was garlic/butter as in one AND the other. I never heeeard of Garlic butter either! Lol I’ve seen garlic bread with garlic chunks/minced with butter toasted in the oven but not garlic butter, butter. Lol
HOW MY Supposed to know what you meant! Squeeesh
Do you ever watch any food tv channels? I thought everyone had heard of it
I used to but not how to make stuff food channels. I used to watch that guy who traveled all over the world eating funky stuff a lot but not since then. 🙂
Garlic butter EVERYTHING.
Last pic is some ugly and not very sweet cookies I made from the leftover dough (recipe for crust was for a 9″ pan and these disposables are only 6 1/2″ or 7″)
Something custard pie?
Pumpkin pie
My husband would drool if this is “something custard pie”. ?
I bought him a lemon custard pie during Thanksgiving. I am almost positive he ate the whole damn thing himself.( he might have shared with his buddies in his man cave; I have my doubts though) lol
My no-sugar low carb cheesecake (next varient will be gluten free as well) was a success…
Gabrielle M. pumpkin pie IS a custard.
That is a purty looking pumpkin pie!
I actually like a non-sweet cookie on the rare occasion I drink hot coffee. More like a biscotti- thick and crunchy with nuts rather than sickening sweet.
Rodney Graves this was made without sugar and no flour or nuts. It baked, looks, and smells exactly like a regular pumpkin pie. I have no idea how it tastes (I’ve never made pie before that wasn’t a frozen re-heated one, or pudding in a store bought cookie crust). It was pretty fussy to make so I am not sure I’ll find the time to make one more or just pack this one up to take to Mom’s this weekend. My plan was to make one earlier this week to test the recipe/see how it turned out, then I was going to make it again with any tweaks, and share the second with family to see if they could tell the difference. I just didn’t have the time this week because work was so crazy.
amy campbell thank you! It is my first attempt at making a pie from scratch, ever. As it’s cooling, it’s not as jiggly as it was when I pulled it out of the oven and it’s sinking a little, so I am hoping it sets well in the fridge once it’s not hot anymore.
I understand. Wednesday the 27th I’ll take over the kitchen of one of my friends to show him how to make my French Onion Soup.
Coconut flour is pretty dry tho
I tasted one with some coffee and could barely choke down another. I hope the crust of my pie isn’t this dry, but it will be covered in nice, wet pumpkin custard in the fridge for the next couple days, so here’s hoping it isn’t!
Bobbi Jo Woods I was typing while you had already posted what it was.
I’m not as retarded as I look.
Yum. I love French onion soup
Gabrielle M. lolol you silly!
It’ll be fine, I bet.
Bobbi Jo Woods It takes a long time to reduce if you do it right.
Even if it’s a little dry, no one in my family has yet to complain about free homemade pie!
Do you use sugar free whipped topping?
Yeah, pie is always better when someone else makes it.
Mmmmm. Melted cheese on top of the soup. Drool
My mom’s best friend and her mom used to make homemade peach pie, cherry pie, apple pie, and pecan pie and they were amazing, but it’s been years since my mom’s BFF died and we’ve only ever had store bought pies since, so I’m hoping they’ve reset their palates, lol
I have a funny story about truck stop French onion soup. I will spare you both though. Lol
Sugar free “whipped topping” is full of trans fat and it’s gross (Cool Whip, etc.). I’m bringing a carton of whipping cream and will whip some there, with a drop or two of liquid stevia in it.
Sounds awful! lol
Bobbi Jo Woods I’ll tell you about someday. Lol Not on this post though.
Bobbi Jo Woods I’ve never eaten sugar free store bought topping so I wouldn’t know. ( not a fan of real whipped cream either) I’m weird.
I almost forgot to tell you…..
My mom made a pumpkin pie with a cream cheese and pecan base two years ago. It was delicious. I’m sure the cream cheese base had sugar in it though.
You might be able to whip up something with your skills.
It will solidify once it cools Bobbi Jo Woods .?
Gabrielle M. There is a low carb version of that out there already, here:
http://friendlyketorecipes.com/low-carb-pecan-pie-cheesecake/
I’m not sure I’d like it. I don’t like suuuuper sweet, but I like pumpkin pie, which isn’t really that sweet (neither was the crust)
Looks like it’s already starting to, amy campbell – thanks!
Bobbi Jo Woods Mmmm. I’d be all over that.
I’m pretty excited that my “ Apple A Day “ health food store is starting to carry low carb products. Findlay is finally getting a wider variety of choices for those of us who like to eat / make healthier choices.
I’d prefer to give a local business the money than Amazon.
pie uuuuuuummmmmmmm
Gabrielle M. you ain’t missin’ out! Truly nasty.
Gabrielle M. that’s cool. Yeah a lot of people just don’t want to cook their own (I know you don’t!)
I really love cooking, though, and probably can’t afford the store bought stuff, anyway. But I’m glad low carb is gaining wider acceptance!
Bobbi Jo Woods Why cook when I have a hubby who loves to cook like you do? ?
I prefer to clean the kitchen since I’m OCD about the cleanliness. He hates cleanup. < match made in heaven > lol
Sweet
I will follow it into the fridge!
It’s been in there for hours
Oh this looks delicious.Mmmmmmmhmm 🙂
Totally firmed up in the fridge. Crust doesn’t look too crumbly at the edges. I’m feeling confident this will be good. I scraped a tiny bit of excess filling from the edge and tasted it. No one will notice. Tasted like pumpkin pie.
Sounds good to me. Always good to check it before hand. You don’t want it tasting bad if you have a chance to do a redo. This looks like a winner! 🙂
I may make another between now and Friday because I am tempted to dig into this one to get a taste
PS – here is the recipe
plus.google.com – Sugar-free/grain-free low carb tried-and-true pumpkin pie I like Wesley’s ch…
Stats:
Roughly 275-310 cals (depends on size you cut it–I made 8 pieces)
8 grams net carbohydrates
Recipe here:
sugarfreemom.com – Low Carb Sugar-Free Pumpkin Pie
ZERO sugar, NO wheat/flour, NO nuts or almonds
(can be made dairy-free if you use almond or coconut milk and coconut oil instead of butter) but does have eggs.
Hi. Happy to see your project is progressing!
hiii Mario Lombardo thank you 🙂
Looks good Bobbi… Have a very sweet weekend, merry Christmas to you and your loved ones too.?
Looks like you, Noot
Laurie Gilbert thanks, and same to you!
The previous owner of our house was a general contractor and the City’s building inspector. The pantry has a vent to the outside for this exact reason, cooling pies.
Cool all the pies!
Boo Boo will distract you whilst I make off with the pie in the picnic basket.
Me and both pies are all off to Mom’s now! Later, taters
Did any cartoon cats float by and steal it?
Also why “pie-safe” cabinets are vented.
BRB stealing yer pie
Lol
No pies were stolen, but someone dropped one and I had to throw it out 🙁
Pie was a success with all who tried it. One fell off the top of the fridge and died immediately and had to be buried in the kitchen trash. RIP
But there was plenty bc someone else brought other kinds of pie, and I got to take home leftovers!
(ps – feel free to ask me how the hell a pie could fall from the top of a fridge)
Lol. Sorry, I almost wish someone was underneath it when it fell. That? Funny Christmas story for years
Bobbi Jo Woods five second rule?
Gabrielle M. I used to be the only one who could reach the top of the fridge at my mom’s house, until she got married to a tall guy who lives there (Bill). Now he keeps things up there and so I’m sad because that was my spot to put things I knew I needed later but could be out of the way for now, that mom would never have to worry about retrieving since she’s at least a full head shorter than all of us. Bill had his grabber thingy up there and when he went to slide it off the fridge, the pie went over. Being in a disposable tin pan, it flopped all the contents to one side when it fell and was a pile of mush. Like I said, it was lucky that other people brought pie (and that the pie that fell was the one that had one piece cut out) because these were not cheap to make. Regular wheat flour is like $1.89 for a 4-5 lb bag, while coconut flour and erythritol are $10/lb.
Dropped Chevys, dropped pies, no bueno.
My mom’s husband accidentally dropped the pie from the top of the fridge. It was a sad moment.
GOOD THING I BROUGHT TWO
Now I’m starting to wonder if he just hates pie. What a hater.
No.
2 things I won’t tolerate, pastry or al
Alcohol abuse.
Good luck!
Awesomeness!
Thanks, guys!
Happy New Year, Bobbi Jo!
PS – the pie is actually sugar free, grain free/flourless, and low carb. Recipe post here, for anyone who missed it:
plus.google.com – Time to cool down, then into the fridge she goes, until Friday!
These pics aren’t particularly pretty.
I may have to lick the screen, js. Lol
Yum!!!
Losso Smith is there an echo in here?
Lol
I dunno, is there an echo in here?
Looks good to me.
Losso Smith happy new year, ya cheeky cunt
Mmmm, cheeeeeezz
iz ma bff
How does one “forget” pie?
Happy new year to cheeky cunts everywhere!
Easy. It was in the freezer. I haven’t needed to open it since I came back home on Monday night.
Yay for cheeky cunts!
Happy New Year, Babbi Jo!???
Mmmmmmmmm
Tracy Thompson Ricky Graham thanks, and happy new year to you, too
Cheese is the 2nd best thing on the planet.
I suppose you’re going to say alcohol is the first?
No. Peanut butter.
NO
NO
Yes.
That is the truth.
Yes.
That is the truth.
GTF off my post
GTF off my post
?
?
…and seek help
…and seek help
Mmmmmmmm
I kinda agree with Arthur.
I kinda agree with Arthur.
fak u both
fak u both
Not loving peanut butter is rasis.
Not loving peanut butter is rasis.
ur mum
ur mum
But you said you were going to eat cheese for dessert ? I’m just hating because cheese no longer likes me.
But you said you were going to eat cheese for dessert ? I’m just hating because cheese no longer likes me.
🙁
🙁
Mmmmmmmmmmmmmmmmmmmmmm ?mmmm ?
Heidi Lynn lol mebbe stop being a DICK and cheese will like you again!
Heidi Lynn lol mebbe stop being a DICK and cheese will like you again!
Looking forward to buying it!
Thank you for doing the work!
Looks great.
So colorful!
Hey, Rich G. – thanks much! Look forward to sharing it with you all!
Am late as heck on this. Even though I’ve spent a couple hours a week since just before Christmas trying to finalize it, I think I need a few more days, at the very least.
🙂
YUM
Absolutely.
There are wraps that have no gluten, but this isn’t one of those meals. The meal was complete with the side of meat mentioned in the post, and needed nothing more. kthxbai
Oh.
This is a 10-cup bowl and there’s at least 2 inches of lettuce under the toppings in the pic, which made it about 5 cups-full. Add that to 3 1/2 ounces of pork chop, and I was stuffed completely full.
it looks delicious, BJ.
Why, thank you.
Oh, and ONYUNS
Now you’re talkin’!
Yum.
Do you like blue cheese, Bobbi Jo. I just bought some for hubby since he likes to crumble it on his salads. ( I’m not a fan of blue cheese)
I like it, yep
But I like Feta betta
Me too! Feta is much betta!
That looks super nummers.
It was.
Mmmmmm, Ramch
RANCH IT UP
68.media.tumblr.com
Bobbi Jo Woods A million points for you for posting Eric Andre related stuff!
Yeah that’s motivation…points
OK so I’m not an angry person much these days, but I just screamed out loud when I opened my Word doc of the book draft, which decided to REMOVE ALL the pics and some edits on the first 20 or so recipes and I could kick myself. I’m already behind and this is not helping. I have no idea what happened, but Word said it “closed unexpectedly last time” (which was Saturday–and that’s false, it closed just fine) and said two versions were saved, would I like to restore version _______ (A or B)? and A was the one with their so-called “latest” time-stamp. Yay?
I added way more salt, lemon juice, and cayenne to mine while making it
My favorite type of hummus.
THE ONLY type of hummus!
That’s an peculiar way to serve ice cream.
Yum. I love hummus
that’s the biggest olive i’ve ever seen in a center of a hummus bowl
Bobbi Jo Woods True dat
Looks amazing every time
That looks great…. Luv chicken avocado it’s a sweet pic all we need is a fork…. enjoy Bobbi
Thanks, ladies
there she goes, posting the same damn thing again. cus everybody else on here comes up with totally original content 24/7!!! 😀 7 years in a row!!
lol
Hey Bobbi no worries about her sometimes i tex the same …. your all good with us.. have a sweet one
I want some
Great color!
Bobbi Jo Woods The picture looks great. The food looks great too.
Love 🙂
Recipe book done yet? Do you use an instant pot at all? I have been bad. Time get in gear and get healthy.
If the book was done, you’d know. You’d all know.
I have used an instant pot and there are about two or three recipes in the book for that
Nice! Thanks dooood looking forward to it. I bought a few books on the kindle , keto for the instant pot. Didn’t want to buy one with out good for me recipes.
You da best. <3
Nice! How’s keto going for you and Jon?
Kendall Cabrera lol not sure if excited or disgusted
…it’s only half of one, sliced (there’s lettuce underneath)
April Matillda I need some help on this keto thing. Oh and some Hunger Games books!
Laura Topliffe I’ve been doing it for almost two years
Bobbi Jo Woods ok so you help too please. I need normal blood sugars please.
Bobbi Jo Woods we have not been good lately. Stress, health and family crap. I ate my sorrows away. Didn’t work.
Jonathan did well when he stuck with it. We will do it thus time.
You are doing fabulous girl.
These #twominutesrecipes ?
And avocado is always a winner ??
I took a couple of weeks of relaxing from macro counting and I’m back to keto now.
Grace Carlyle welcome back!
Thanks, April Matillda
Laura Topliffe I’ll pm you
Laura Topliffe! I’m just going back reading all the comments. I will ask the husband for titles and authors of the books he read about keto. Also the YouTube channels. Seeing all the food Bobbi Jo Woods posts is a wonderful encouragement.
Laura Topliffe for now you can start with eliminating sugar. I use Stevie in coffee and tea. No rice, potatoes or breads, crackers, anything with flour is high carb, high glycemic index. Just start where you are. Eliminating these has greatly improved my A1C.
Lazy keto – just stop eating sugar/starch and eat fatty cuts of fish and meat or cook lean ones in lots of butter, olive or coconut oil (not canola or soybean oil). Enjoy as much eggs, cheese, and non-starchy veggies as you like. Swap milk for cream or yogurt (sour cream is just like yogurt, too in recipes). and drink lots of water. If you feel achy or cranky, add salt to a cup of broth and drink, and take 400-500mg magnesium before bed for muscle soothing/better sleep.
Laura Topliffe “The obesity code”. Dr Jason Fung. His YouTube channel also. Husband said his second book isn’t as helpful. I have found loads of recipes on Pinterest and FB communities. And Bobbi Jo Woods food is amazing. 🙂
Oh, thank you 🙂
Ice cream?
Yup
Heavy whipping cream doesn’t have carbs in it?
Most brands say <1 gram net carbs per TB.
Bobbi Jo Woods hmm… I looked it up and it said one cup. 6 g isn’t a lot but it still needs to be counted into carb intake. Also when I further looked it looks like some sites say 7 but if you look on the carton I guess that should be your answer.
https://lh3.googleusercontent.com/5fFyLoUxAH_R5znd2RyxqwpzKuaTS1VHywtF_9AxInUfYCRRSZnV84DEWe756hafZ5m7YoS_Yg4
I didn’t need an answer, but thanks
Mmmm
Just trying to help. walks quietly out
Sorry, I don’t get what needed helping?
Poop ice cream?
But my gastric bypass patient doesn’t like coffee 🙁
Do you have a recipe for any other flavor?
Salvador Melo you could certainly double the vanilla, use half & half or water instead of the coffee and have vanilla ice cream. Or add cocoa powder or strawberries for chocolate or strawberry?
I have some strawberry and some chocolate flavored whey protein powder. I may have to experiment and get back to you.
Sounds good!
mint chocolate chip?
Nah it was coffee
PS – I found an alternative recipe for anyone who doesn’t want to use eggs
https://lowcarbyum.com/homemade-coffee-ice-cream-without-eggs-recipe/
Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in
Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in
Just put another batch of these empanadas in the oven. I made the beef mixture the other day so I’ve only had to make the dough tonight and pop them in
Bobbi Jo Woods thanks for posting! I forgot about these! Gonna make some this weekend.
Bobbi Jo Woods thanks for posting! I forgot about these! Gonna make some this weekend.
Bobbi Jo Woods thanks for posting! I forgot about these! Gonna make some this weekend.
https://plus.google.com/photos/…
https://plus.google.com/photos/…
https://plus.google.com/photos/…
Is this your book???
Yes, ma’am
plus.google.com – It’s happening READY Don’t forget to also visit the page below to grab your …
Recipe for this is in the book, now!
plus.google.com – It’s happening READY Don’t forget to also visit the page below to grab your …
The book is up today!
plus.google.com – It’s happening READY Don’t forget to also visit the page below to grab your …
Don’t forget the link up top for a couple bucks off
And PM (or email me from site form) w/any questions
sorry to say…the code is not being recognized. also…the option to pay with a card instead of PayPal also giving me static.
I need to buy this for my brother! Congrats Bobbi Jo Woods !
Congratulations, Ms. Published Author!
?????
hmm
Lisa Davenport sorry, shoot
Did you get an error message of any kind?
Did not see any code. Will look again later.
Huzzah! Code worked great!
Eto Demerze You get the email yet? That’s where the code is. Thanks
weird. I put the exact same code back in and now it worked. was also able to not use PayPal since I dont have one.
so now just happily awaiting my copy 😉
I’m glad to hear it I was about to pm you
Ah, thanks braining is hard.
especially on a Sunday, damn…
Anyone who has not seen their purchase email yet – after you click “Return to merchant”
The page after PayPal says to watch your spam or junk folder too
When I placed my first test order it went right into Gmail’s spam filter. Another customer just reported the same to me.
Woo- hoo!!! Awesome!
Got my code! ???
ok I did pull out of spam. but link isn’t working. ill check it later maybe just a fluke. I’m let ya know if I still have issues.
I have updated the “How to pay via credit card through paypal” link – am very sorry for the inconvenience.
no worries I am just letting you know so that you know whats up and can smooth it out for people who aren’t your friends 😉
Yep I did 🙂
PS – no one but G+ers have seen this page yet – you guys are in on it early.
bought one! good luck! sharing with friends too
Woohooo! congratulations!!
Jennifer S I saw that, thank you for your support!
Lisa Davenport I texted you at the number I have had for you since IDK 2013?
Korinne M Jackman thanks again for that 🙂
\o/ congratulations! I’ll show my wife. She’s had the best luck with the keto diet and even though I don’t follow it as well as she does, we definitely eat healthier now. Thanks for this! Kinda proud of ya. ?
Bought two copies cuz friends of ours are trying this out too. And they should have their copy too. Thanks Bobbi Jo!
Thanks so much, Simon Vince! I hope you guys will like it. I hope there might be at least one dish in there you can both agree to like and help you stick with it better.
Congratulations!!!
https://plus.google.com/photos/…
Sue T. thanks, hun!
Will H \o/
Welcome! Are all the photo’s in the book yours? Seems silly bit I hadda ask, they look great!
Why thank you, and yes they are all mine.
Iz noice photo’s 🙂 Welcome.
Ah, congrats Boopi! Looks awesome. And delish. 🙂
Fanks, lady!
Mary J B Here Thank you!
Check your spam or junk folder, that’s where mine were when I was testing it out
Mary J B Here Ah I just looked – you signed up for the blog notifications, not for the promo code
Here is the page for the promo code
ketolish.us – New Year, New Eats! | Ketolish.us
I’m glad you got it figured out and thanks for the purchase! I hope you’ll like it.
Super! Well it’s going to be around indefinitely, so no rush 🙂
Bought it, looking forward to trying the recipes
Awesome, let me know what you think
Edit: it was in spam. Lol Bobbi Jo Woods haven’t received the email with the pdf yet :/
Yeah sorry I did mention that in a comment on another post elsewhere
I think it said in the confirmation page too but I’ll make sure
Note: Since the biscuits will be made using oat fiber (which is not part of the actual groat), I’m being careful saying ‘grain-free’. I’m not sure this is technically correct.
GREAT…..!!!
Naow I haz craving for soup……thnx Bobbi Jo Woods !
GREAT…..!!!
Naow I haz craving for soup……thnx Bobbi Jo Woods !
GREAT…..!!!
Naow I haz craving for soup……thnx Bobbi Jo Woods !
Soup is bestest
Soup is bestest
Soup is bestest
Agreed….right next to stews!
Agreed….right next to stews!
Agreed….right next to stews!
this is awesome!! I need dis. I dont have a printer so i’ll have to email it to myself at work. gonna give this to my mom too, she’ll like it.
🙂
Yes, I need dis too!
Hope you guys find it helpful
Looking good ?
Thanks, Grace Carlyle
I made biscuits. They taste like real baking powder biscuits! I’m so pleased with the result.
Yummy. Do you ever put cheese and garlic in them?
Bobbi Jo Woods, now I can’t wait for the recipe ?
Gabrielle M. do I ever? This was my first try at any biscuits. But they are just OK plain. I don’t miss bread at all – I’m trying to expand my skills to get the family on board with this eating. I could live without all this stuff.
I made these on purpose just so I could pour sausage gravy over them (or chicken dumpling slop)
I like the first one, it lets the food be more center stage than the second does, and the third doesn’t show off the biscuits.
The first one if you want to emphasise the biscuits, the second one if you want emphasis on the sausage gravy ??
(I like the first one more)
Gahd i lurve biscuits and sausage gravy…
Pic 1 is my vote
Seems like the 1st one is best so far…
Bobbi Jo Woods I love bread. It’s probably my one downfall. I have cut down vastly on it over the past several years. I wish I could say I don’t miss bread; I can’t. Lol
Great idea to get family on board.
I think you did a recipe for your family with a pumpkin pie over Thanksgiving,too. They liked it too if I recall.
Ohhhh. I’m thinking about a chicken pot pie style dish with only these biscuits on top of it now. Drool.
I have leftover chicken soup I’m going to use as the base for some creamy chicken gravy.
I like the first picture.
Bobbi Jo Woods niiicccce
It’s a tiny bit vomity looking.
Lol^^^^^
That’s sausage gravy for ya.
The first one looks like baking powder…
I forgot I had a lotta herbs in it – meh
I like herb-y soup, but I prefer a more plain chicken & dumplings. I will be back!
https://plus.google.com/photos/…
Anyone who doesn’t care for my food, feel free to unfollow this collection.
Yums
Lawdamercy I need THIS!
Interestingly enough, the second one looks more like a traditional biscuit (the cracks on top, and shape of it).
Recipe here:
plus.google.com – Low Carb Biscuits & Sausage Gravy (no flour, sugar, gluten, or eggs) Biscuit…
Recipe here:
plus.google.com – Low Carb Biscuits & Sausage Gravy (no flour, sugar, gluten, or eggs) Biscuit…
Ashes to ashes,dust to crust.First
Kelleigh E. wins
Gabrielle M.
https://plus.google.com/photos/…
that’s the chicken version
Yesss. This is up my alley. The sausage one is totally for Dave and Bri.
I’m a northerner. So this is nowhere near a typical food here in MN. But I acquired the taste of biscuits & gravy, thanks to road trips through the U.S. wherein some of the southern states offered up things like this at truck stops and diners. My dad would order a plate of these and us kids had pancakes or cereal, but I tasted it and OMG! In the winter a few years back, the local gas/convenience store chain here started offering a sausage-gravy-stuffed biscuit you could microwave for one minute (which was DIVINE for a freak’in gas station sandwich!) and it rekindled my love for biscuits and gravy – this is DAMN close to it. I’m so pleased with the result.
youtube.com – National Lampoon’s Vacation: Sandwich from a gas station! Scene
Interesting, although looking at the recipe, I think my gravy will be coming out of a packet when I go that route. Stuff like xanathan gum don’t have many reasons to be in my pantry.
Well, people who don’t eat flour for health reasons have little alternative for thickening agents (flour is in packets, or else cornstarch, also a no-no for us).
But xanthan gum is a natural substance and works well in this case (also cream soups, gravies, baked goods)
First one is definitely better. Oh, and feel free to slide a plate of that over this way…
Thanks 🙂
Waitwaitwait biscuits and gravy that aren’t, like, instantly fatal?
You ever thought about running away with a trucker? 😀
I mean, if you choked on one, maybe.
These are pretty high cal, but only 2 net carbs each. I may make them smaller next time.
I see steak then i see pie, then im like wtf, is that steak pie!
Nick Pierce Try reading, might help
Turned out pretty good. Hard to tell in the pic, but it’s a bit overdone for me (medium rare), I prefer rare.
https://plus.google.com/photos/…
Yeah, not pink enough. I had it under the broiler too long. Still, it’s steak. I don’t eat like this but a couple times a year. Mostly stick to hamburger meat, chicken, pork chops.
https://plus.google.com/photos/…
Oooh! That looks amazing!
You always makin’ me hongray BJ!
Ali ‘Sgt Taggart’ Lee TY :))))
I could eat steak daily.
Looks great!
Thanks, Shani H!
Does it mean anything that even before seeing this, i had grilled steak and asparagus for dinner also tonight!
I alsi had my steak topped with bacon and avacados
Yumm ,yumm looks great!
So pretty!
Mmm mmm
Delicious low-carb!! Yum!
Thanks, guys
What it’s name plz
We don’t name our steaks, here.
ooooh nammy! I should buy some asparagus, I like it.
Mmmm. I had clam “chowdah “; boring compared to this.
Yes, that salmon is raw
It’s got a marinade of sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers, and red pepper flakes
The snap beans look delicious too.
Did you take those from your freezer stash from summer?
No, these were fresh bought yesterday
https://plus.google.com/photos/…
Yum
The salmon was marinated in sesame oil, cajun spice blend (Louisiana Fireball), Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers, and red pepper flakes. Nice and hot …my nose was running.
https://plus.google.com/photos/…
Let me know when you get your cards. ?
I’m so full
Gabrielle M. will do 🙂
How’s ya bean?
The beans were gud
Well, good.
Hmmm, it isn’t black in the middle like Chelley Chelle ‘s.
Will More I can’t even burn salmon. Sorry.
Looks delish!
Thanks, Chelley Chelle 🙂
10/10 would devour.
I’d donkey punch it
I hate you. ❤️
I added Frijoles to the Chili Colorado I made Monday. Warm and filling on a cool day.
Gabrielle M. it’s sugar free and low carb : )
You’d never be able to tell, though
Sounds good, Rodney Graves – chili Colorado is one of the things on my list to try making
Want my recipe?
Rodney Graves sure
I mean, I have one, already but yeah, would like to compare
No beans for me, though
Mmm… ::salivating intensifies::
Mine is quite simple and prep time is not bad (mostly knife work).
Rod’s Beef Chili Colorado
2tblsp Bacon Grease
2lbs beef, boneless, cubed (1″ or smaller)
1 Large onion, coarsely chopped
Beef broth (as required)
8 oz chipotle peppers
2tblsp minced garlic
2tsp dried oregano
1tblsp black pepper
1tsp ground cumin
1 x 14.5oz can diced tomatos with mild chiles
1 x 15oz can tomato sauce
2tblsp Chili Powder
fresh cillantro (to taste)
1 Large sweet red pepper(de-seeded and de-veined), chunked.
In crock pot or large pan combine all ingredients except beef, bacon grease, and onions, and set to medium heat, stirring occaisionally.
In a frying pan brown beef cubes in bacon grease. Add to liquid when browned.
In same frying pan sautee onions in either butter or bacon grease until limp but not translucent. Add to liquid.
Cook on low heat, stirring occaisionally for 12 hours. Add beef broth as needed to ensure beef remains covered in liquid.
Thanks!
I would add a good, stone ground mustard.
Ricky Graham How much? Prepared or powder?
Ricky Graham I forgot to mention this also had some Huy Fong chili garlic paste I added to the kraut
Mustard would have added something weird to the sauerkraut on top of the sriracha and chili garlic sauce IMO
I eat whole grain mustard all the time with this kind of meat, I was bored with that
Or as filling in an omelette…
::weeps::
Bobbi Jo Woods Those are the best kind of treats.
I had it plain with coconut on top before, but it tastes better with the berries. I mashed up a few with some pure powdered stevia for them to macerate a little. The stevia doesn’t release as much juice form them as sugar would, but does OK. Have to remember to just use a tiny bit or else the stevia taste is overpowering to the point of bitter.
Anyway, using erythritol (natural sweetener, no blood sugar impact, no carbs) makes some sweet things taste SUPER sweet and can leave a numbing / burning effect on the tongue if you use too much, but with a couple drops of liquid stevia, it tastes exactly like sugar. The strawberries make it much better.
YUM
Rodney Graves prepared. Just a little on the sasauge itself.
Sriracha salt?! That is a thing? Want!
Yep, found at the Dollar Tree, of all places!
I’m definitely going to seek out Sriracha salt. That sounds perfect.
https://lh3.googleusercontent.com/ajHWv8xAc-f0_lZASrPBJHSNNw7jVWrZtiMOl8Mdb8T_htigu0kZi5tGyU7R_sVA8oh-aODjuWw
Macadamia nut cookies
a mess lol
Jason Wiley YEP
With white chocolate chunks
You had me at macadamia nuts and white chocolate…..
You’re making me hangry.
Getting hungry just thinking about it. ☺?
Cookies was my guess too.
Question: what is whey protein isolate? and what does it do?
I drink it after my workouts.
I’ll guess it’s being used in this recipe for a bonding agent for moisture in place of a vegetable oil.
en.m.wikipedia.org – Whey protein isolate – Wikipedia
It’s not an uncommon ingredient in low carb diets
In fact, I often had a hard time finding low carb baked goods recipes that don’t call for it.
I just posted one for you. ?
I’m not actually in search of any, but thanks.
Now that I have some, anyway
(any whey? lol)
Lol No whey, really?
🙂
You had me at Butter and Eggs!
Gazpacho?
Cheese cake crust!!
Bruce Shark close… but Jason Wiley already guessed it 🙂
Dark chocolate macadamia nut cookies are so much better.
Never had them
Also, not really a huge sweets person so I would have not known that
Spackle?
Bobbi Jo Woods one of the reasons why I don’t like the white chocolate is because it’s too sweet. Dark chocolate cuts down that sweetness. You can use milk chocolate, but the dark chocolate is much better.
It’s sugar-free, silly.
So your argument is invalid
Not that anyone gives a shit…. But….
I can only eat sugar-free white chocolate. “Real” sugar filled white chocolate gives me a raging headache. My daughter has the same reaction.
Being these are sugar free and have no wheat flour, they were a bit strange coming out of the oven (very well done in color but still reeeeeeally melty). I will post the recipe soon, but if anyone wants to make them let them sit on the baking sheet until the whole tray is cool, or else you have broken cookies
I can’t ever find it, so I made my own since I had cocoa butter on hand 🙂
I’m not a fan of these, will not make them again with white chocolate. Maybe with regular or dark chocolate, or just the nuts. The stuff is good, but it was better on strawberries.
Hnnnnnnng
Proper food pepperation.
Black pepper is the best.
I like bjs and porn
Man that looks delicious
May I reshare?
I’ll promote your book too. ?
Sure. Any post of mine that doesn’t have a share button visible is shareable because I know how to disable that function before hitting “post”
I like to check first….. Just in case. ?❤️
I post these in hopes others share them…if that helps you remember
Just because I said I’m not good at marketing doesn’t mean every little bit I do is for nothing lol
That sounds great. Loves me some avocado! ?
Bobbi Jo Woods You need to tell people to re-share. ? it looks like I’m the only one who has.
No one likes to hear that, it’s spammy AF
I’d get trolled hardcore
Also nope, someone else did
Understandable. The trolls are a factor as of late.
Awww. Eric. He’s a good guy.
IDK who dat is
Just hooped me I think
A crustless quiche is actually a frittata. Love that stuff.
I don’t eat most crusts because I’m keto/diabetic. Is it not quiche if it’s made with heavy cream? This is 6 eggs to 1 cup heavy cream. I think a frittata is mostly egg. Sounds fancier than I really am, anyway.
Bobbi Jo Woods The primary difference is just the crust. You can make a frittata the same way as a quiche really.
The plot, she thickens.
Can probably do this with coconut milk and no cheese.
So maybe it’s really a baked frittata?
muuuaahahahahaaa!
blanche nonken absolutely
Although I would recommend coconut cream, if you can swing it. More rich and fluffy that way.
A lot but dat Thai salad with peanut saucez will 5ever be top echelon
That looks amazing
Megan V thanks 🙂 It was good
Egg salad. Oh, and pasta salad.
butt*
I don’t think there’s any room for mockery in a salad post. This is why.. you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad you don’t win friends with sal-ad
Wow! I don’t even like salmon, and I would totally eat that. Looks gorgeous!
Why thank you 🙂
I don’t much care for lettuce, but prefer spinach. Bacon, goat or feta cheese, kalamata olives, cucumber, oil and ACV are the usual toppings.
OMG OLIVES
All I ask of my salad is that it’s full of self righteousness, never cares about my opinions and constantly berates any and all attempts I make to live my life dammit I’m a grown up treat me like one. And if there’s croutons at least I have that to chew and avoid conversation with it. Like a normal person
Friday, I made a romaine, celery, carrot, imitation lobster salad with some honey mustard dressing and sunflower seeds on it. YUMMY
whoa
Yum.
‘Twas
Would not recommend microwaving leftovers. Just eat it cold or make what you will eat, fresh. Better that way.
Agreed. I usually make an extra piece of salmon for lunch the next day. Reheating it dries it out. Cold salmon is delicious too.
Actually, not dry, but fishy. this was not fishy at all last night but tonight?
FIIIIIHH-SHEEEEE AF
I baked it low and slow on parchment so the fat didn’t all run out, which kept it juicy. About 400 for 10 minutes then at 275 for 15 minutes more (I did let the fish rest on the stovetop while I got the oven down to lower temp). I have only made salmon a few times and this was a THICC AF filet lol. I’m used to the wimpy ones.
The higher heat at first was to seal in the rub to make a sort of blackened crust
I like my salads finely chopped. I don’t care for any part of sweets or calorie density though.
Looks really good KB!
A salad is usually one of my meals, so I add fatty/meaty things
I’m busy tomorrow tho
Bobbi Jo Woods Eric is one of my friends. ?
Smoked paprika is a hidden gem.
I love it.
Same, I put it on nearly everyting now.
It’s good on eggs, too. This is the Spanish brand I get off Amazon. If I’m dirt poor, sometimes I just buy the little sachets of it from my local grocery store (Badia brand, in the Mexican food aisle). I like to make a spicy mayo dip/dressing with habanero pickles in it that uses at least a teaspoon of paprika.
https://plus.google.com/photos/…
Noms!
Hush, Pooter.
Thanks.
Much appreciated.
Danke
Shaddup, both of you lmao
Bring on the chips!
Michell makes these sometimes. They are so great.
Andrew Borntrager oh shaddup, you
Yum. I had something similar for dinner tonight.
I cheated and used bagged chopped stuff, but I added my own chicken and some fresh tomato.
I cheat a lot in winter months with bagged lettuce/ veggie blends.
I could eat grilled chicken salads like this everyday. I love them. I pulled out my George Foreman grill tonight and “blackened” my chicken tender strips.
haha
I remember having one of those sometime between the ages of 19-25. Hardly ever used it because I was not really into eating meat as much back then, plus I was not as good at cooking back then. It also seemed like I overcooked everything in it. Also, it was a pain to clean because the first model didn’t have the removable grill plates, and really small crevices that were hard to clean. Just seemed like a pain in the ass at the time. I have a nice grill pan now. Easy to clean because the grates are wider.
Bobbi Jo Woods Dave is out of town. I’m on my own.
I like my GF grill when he’s not home. Lol
I figured as much, if you decided to go slumming into some ol’ bag of chocolate coffee beans in his fridge lol
Bobbi Jo Woods Lol I was looking for Amish cheese for my salad!
My Gawd…. Those espresso beans were enough to gag a maggot off a meat wagon.
Were they stale, or something?
Bobbi Jo Woods No. They were terribly strong. I’m not a coffee fan particularly anyways.
Oh.
I love them things! You gotta chew ’em
But yeah, you have to like the taste of coffee, I suppose. As a kid, I would slurp the couple sips left of cold black coffee in the cups my mom and dad would leave on the table (while I was cleaning it off and doing the dishes) and
so Ideveloped a taste for it early.
Bobbi Jo Woods oddly enough. I prefer iced-coffee with lots of cream. It has to be very diluted though.
Yeah. My husband and his buddies are espresso fanatics. I’m sure he bought those for his buddies and him when they play cards.
You spicy kitchen Bltch.
You’re spotless. I’ve noticed how clean you keep your kitchen. ?
Cooking? Ukrainian sausage, cheesy perogies, sauerkraut, and … Probably a salad. My daughter’s favourite meal, actually. She’s named it collectively wurstburg lol. So … We are having wurstburg for dinner tonight.
I’m drooling thinking about cheesy perogies now…..
Love that Creole seasoning!
Mmmmmm
Please come over and help me cook.
Fridge. I put ones that are ripe in the fridge to slow them down.
I list off the names of their children in a casual but threatening manner.
Yum. Do you make a dill sauce with your salmon patties? I love dill sauce.
Ironically I just posted something on salmon patties. ( Dave made them last night).
I love asparagus, too. Drool
Rolls, encrusted with herbed salt on top. 3 steps (mix, shape, bake) with risings in between. Easy, tasty, small. 15 minutes of effort. The whole floor of the house smells of baked wheat and rosemary, now.
They are like two for five bucks up here. Basically if I want any, I will just start growing them in the greenhouse. Heck, I could probably sell them and make a lot of money.
I might get Taco Bell from the drive through
Gabrielle M. nah these aren’t like salmon cakes. Just burgers. The same ones you can get at Costco. I fry them in coconut oil and then a little chili garlic sauce and coconut aminos (basically a sweet, sticky, spicy glaze but no sugar—coconut aminos are a lot like soy sauce, but sweeter)
Michael Ireland I love sauerkraut
Chadwick Jones I use it in place of Old Bay sometimes LOL
Gaffer Venar what kinda herbs?
And do your rolls use yeast?
Thanks, Gabrielle M. I have to, otherwise we get ants and allsorts. I can’t stand critters.
Also, I just like things clean. Maybe a bit too much.
Gabrielle M. lol IDK why your comment is showing to me as spam
Bobbi Jo Woods omg. I hate that crap. Lol
Rikki Kuykendall was right
Once they are not rock hard anymore, they stay perfectly ripe, unopened, for almost two weeks if you can manage it.
Bobbi Jo Woods nope. I respect a spotless kitchen. I’d not have it any other way myself.
( my sister in law? Slob. I hate eating at their house. Lol )
Corvid Bliss it’s just a seasonal sale. The cheapest they usually ever get here, is $1 each. Most of the time, they’re $2 or more, each
Erica DeMers I have not tried that except with halved ones, they stay OK for a day that way when I only want to use half (I make sure the half with the pit is the one I save in the fridge and yep, I just suck all the air out of the corner of a plastic zip bag before closing all the way). Sometimes, the opened layer does brown a little, but it’s still edible. If I’m making something pretty, a gentle scrape with a sharp knife across the top without the pit removes the brown (very little waste)
Bobbi Jo Woods it was a generic question since you mentioned you make salmon patties too. I’m addicted to dill sauce w/ my salmon patties.
I’m drooling none-the-less. ( Dave didn’t cook tonight. Lol )
3 out of 5 Kuykendall family members have an avocado addiction. When i see a sale, i look like one of those crazy math problems. “If Johnny has 17 watermelons and Suzy has 24…”
Gabrielle M. yep I’ve made patties too. An egg, a little mayo, some red pepper flake, onion, fry it up. Yum. I like them topped with Dijon mustard or with my homemade hot pickle mayo.
Rikki Kuykendall lmaooo
Erica DeMers yep you should be good! Or a squeeze of lime or lemon, helps the browning from being to bad
Because I don’t keep pets, I do not have a sourdough starter.
I do indeed therefor use a yeasted dough for these, although you can do the same thing with drop-biscuits (the proportions of everything are almost identical, except that in one you use baking powder, and the other is yeasted, with baking powder, mix all dry ingredients, mix all wet ingredients, combine, shape bake, no rising times). The only measurement is “enough”. Pinch of (enough) salt, pinch of (enough) sugar, enough yeast. Warm the (refridgerated) cream with the same amount of boiling water and you’ve just the right temperature to proof your yeast. Add some (enough) fat (butter, here, but you could use a number of different things including olive oil), and start adding (enough) flour. When it begins to show gluten strands, mix/beat/loosely knead with your spoon for long enough (about a minute by my hand) and then set aside under a towel and go do something else. If you’re gonna be gone for more than four hours, put this in the fridge, and it will rise slower. Mix herbs, whatever’s on hand and smells right. Today’s rolls could have as easily been sweet from what’s on hand – raisins, candied mandarin orange peel, cardamom and allspice. Today’s were sea salt, rosemary, basil, and oregano (all dried, fairly old herbs, safe to grind and use in quantity. Ready to be used up). Grind herbs together with salt (or spices together with sugar), punch down dough, form it into balls, and dunk each one into your dry mix (on a plate) or swirl it around in a plastic
yogurt tub or the like, if you’re able to bake on a silicon surface (such as http://silpat.com) – on one of these, it won’t matter if there’s sugar on the bottom of your roll when you bake, it’s not going to chemically bond like it would to a metal pan. These are amazing, and I’m glad I lived long enough to bake on them. So dunk the tops or swirl to cover the whole thing, let the rise again, and then bake long enough (20 minutes, today) at a high enough temperature (350F, today). COOL THEM (long enough) before slathering with butter and devouring.
I was gonna guess https://lh3.googleusercontent.com/8UHE6og3yyN20fi0LQ2kv7NuFnPay93dZ2pU-AQCJFjMMeasorlqfWtfhCihzDXuTiQWk-zvE_E
Corvid Bliss yes if you CAN grow them, why not make some dough!
Freezers are a thing that exist.
Thawed from frozen avocados are yuck, tho
I usually buy them rock hard and green so I can control the stock better as I almost always have a couple I’ve still yet to eat.
I eat a whole one for breakfast, salt and key lime.
“Three heads” ?
I have one daily. I get the bag from Costco and I have this whole routine of taking them out of the fridge a couple of days earlier and leave them on the counter to ripen a bit.
Woot!
Which recipe did you use? Bobbi Jo Woods
Looks so familiar. The BAS!
GMO’d?
Damn!
Ohhhh
I do it the other way around. I buy them green and once they’re ripe, I keep them in the fridge for what seems like forever.
I may try the other way, next time
I make it myself
1/2 cup mayo
1/2 cup sour cream
2 tablespoons heavy cream
2 tsp lemon juice
2 tsp white wine vinegar
(apple cider vinegar is OK too)
1 tbsp erythritol or 1/8 tsp stevia (optional, takes the sour edge off it)
Salt & pepper to taste
Whatever herbs and spices you like, I use parsley, basil/oregano, dill weed, chives, lemon peel, garlic and onion powder, chervil, celery salt.
I put the sour cream and cream into a bowl and add the lemon juice, stir and let sit a bit to sour up like buttermilk. Then I add the mayo and the rest of the stuff and mix and let it sit a few hours in the fridge to get the herbs softened and all the flavors to blend well.
I don’t eat bread made with wheat, but thanks for sharing, someone may find it helpful.
?
Nope.
sunsetgrown.com – FAQ – SUNSET® Produce
Chicken pawt piehttps://lh3.googleusercontent.com/rhzGqlje5P8GrBkZGFmCKp6H3UiXEQyUI-7fJjBVDK44gn81fW0XoijcGdXjTxy3yGSa4m6nF7A
Mmmmm
Witchcraft.
Mixed butter with dill and smeared it on the salmon fillet. Baked at 350 for 10 minutes, then tossed the asparagus into the pan and baked 10 minutes more. Nom!
Paula Moore oooo
$1.50 each here, total crapshoot whether they’ll ever ripen without rotting.
that’s one yummy looking avocado!
Bobbi Jo Woods ketolicious.
Life is but a carousel!!!
I fucking love avocado.
Oh ffs i’m in bloody hospital and your showing me edible food, ima sue your ass for cruelty. Meh no matter the hospital food is edible but only because chemo makes everything taste the same, sorta like sucking on a copper coin.
Gregory Bagshaw how awful! Perhaps you can dream of deliciousness tonight?
Paula Moore hopefully.
just a larger grape tomato. Prolly hyped up on plant food.
I am growing two variaties that are that size this season, but we will see if they produce well
I notice we enjoy the same cuisine.
nice!
The big ass salad!
Bobbi Jo Woods thanks! I see so many keto recipes that vary. I’ll try this one.
I always keep them in the fridge unless I know I’m using one that day. It’s usually hard to find the rock hard ones here, they’re usually ripe and ready. I guess now I know that Bobbi Jo Woods is beating me to the avocado bin….
That looks so good
Dat chilli lime seasoning doe
They’re baby tomacos, very addictive
Paula Moore ketolishus*
(haha https://ketolish.us/)
Gregory Bagshaw get better soon
Ha ha ha
Yes, well that was my dinner 🙂
I try to eat about 7 cups of vegetables a day. Of course, this bowl is only 8 cups and there’s lots of other stuff in here, but I also usually eat spinach, cabbage, asparagus, broccoli, or some other green thing with my lunch or dinner.
My pleasure!
I like this because it’s thick enough to be a dip and still works as a dressing.
Yeah I use that stuff on almost everything. Taco salads, eggs, avocados
lol
Your pee!
They are good! Spam was on sale for $2.79 so I got a couple tins 🙂
I get green peppers on sale and chop and freeze them because I usually use them for pizza, eggs, or casseroles. Add eggs and cheese, bake up 12 – and makes for cheap breakfast (6 or 12 servings, if you just eat one)
I have like 2 bottles of it, and bought one to leave at the mother in law’s
Bobbi Jo Woods I read all the keto blogs and they have acronyms for everything. I think I’ve learned another language.
Thew Raslletem they’re so good
Bobbi Jo Woods you have me a thick & dip. Ha!
Oh and I put it in soup, too
Gotta use it up or it goes stale
lmao
I see a lot of videos more than blogs
Working on a new post for mine right now at ketolish.us
Will also post a corned beef & cabbage recipe later for St. Patrick’s Day
People do that here
That looks good
‘Twas
Ambra Vanderpool
Ooh what’s color note?
Nick Bartolo – I have these biscuits perfected (someone else said they used them successfully as sandwich rounds – sliced) … and I will also post the jiffy almond bread soon (90 seconds n the microwave).
I’m also currently working on a low carb soft tortilla recipe this week for fajitas, that I hope can also be used as a pizza base (in the meantime, there’s the fat head dough recipe, which I’m sure you’ve heard of, to make various things besides pizza: https://communitytable.parade.com/538384/brendabennett/12-fat-head-low-carb-mozzarella-dough-recipes/)
A lot of these recipes call for atypical ingredients, but I’ve found them all pretty cheap on Amazon (Costco and Walmart also have them, I just don’t shop there) and once you store them in an airtight container, they last a long while. If you’re really wanting to replace wheat flour foods at home, it’s worth the effort.
I tried making bread all weekend and failed every attempt. The problem seems to be that coconut flour is hard to gauge, but I don’t like using almond flour cause nuts aren’t good for my eczema. It’s really frustrating… Fathead dough takes so much cheese and is dense. I’ve even started baking with psyllium husk powder, but it does have a taste.
I am going to give these a go this weekend. Thanks Bobbi Jo Woods.
I am going to give these a go this weekend. Thanks Bobbi Jo Woods.
I’m stuck at dairy, coconut & avocados. They don’t work with me any longer. Keto was going so well until I plateau’d. But hey, I’ll love my 65lb weight loss as is. 🙂
I’m stuck at dairy, coconut & avocados. They don’t work with me any longer. Keto was going so well until I plateau’d. But hey, I’ll love my 65lb weight loss as is. 🙂
Bethany Montgomery Van Doren-Smythe III coconut flour is way more absorptive than almond flour, so you have to use less, I found.
I agree fat head dough can be way too dense and caloric for some applications. There are some folks who found they can use half a cup less of shredded mozz and that helps.
I like psyllium husk. I use it whenever something calls for flaxseed meal or chia meal (both of those are estrogenic).
There’s also oat fiber, which is new to my pantry – it acts a LOT like superfine flour (not oat flour, this is just the outer husk that’s been milled finely) and only a very small amount is needed to be added to typical low carb recipes for it to come out nice and flour-y (lol)
Bethany Montgomery Van Doren-Smythe III coconut flour is way more absorptive than almond flour, so you have to use less, I found.
I agree fat head dough can be way too dense and caloric for some applications. There are some folks who found they can use half a cup less of shredded mozz and that helps.
I like psyllium husk. I use it whenever something calls for flaxseed meal or chia meal (both of those are estrogenic).
There’s also oat fiber, which is new to my pantry – it acts a LOT like superfine flour (not oat flour, this is just the outer husk that’s been milled finely) and only a very small amount is needed to be added to typical low carb recipes for it to come out nice and flour-y (lol)
Oat fiber, I’ll have to look into this. Thanks!
Oat fiber, I’ll have to look into this. Thanks!
Pippa Marie1.2 I’m stalled a bit, as well. I think a lot has to do with body composition changing, I am not going to up my fat % intake just yet. I think a lot of my plateau has to do with hormone changes so I’m staying keto but making small dietary changes toward foods that help quiet the adrenals (Dr. Eric Berg talks about this a lot). I’m also 90% sure I’m perimenopausal.
I’m confused by what you mean stuck at dairy, coconut, and avocados, though?
Pippa Marie1.2 I’m stalled a bit, as well. I think a lot has to do with body composition changing, I am not going to up my fat % intake just yet. I think a lot of my plateau has to do with hormone changes so I’m staying keto but making small dietary changes toward foods that help quiet the adrenals (Dr. Eric Berg talks about this a lot). I’m also 90% sure I’m perimenopausal.
I’m confused by what you mean stuck at dairy, coconut, and avocados, though?
Bethany Montgomery Van Doren-Smythe III my pleasure!
I found mine on Amazon (LifeSource, 1 lb bag, it was around $5-6 as an add-on item, I believe). It’s also popular on Netrition.
Bethany Montgomery Van Doren-Smythe III my pleasure!
I found mine on Amazon (LifeSource, 1 lb bag, it was around $5-6 as an add-on item, I believe). It’s also popular on Netrition.
Bobbi Jo Woods I found that avocado, coconut and dairy cause me congestion which means inflammation which means, no weight loss. Weight loss really being the least of problems. My goal is to break the inflammation and the insulin resistance so avoiding those is tough while trying to keep fat up. I’m eating spoons of olive oil. I’m living on veg & meats plain. I get bored.
Bobbi Jo Woods I found that avocado, coconut and dairy cause me congestion which means inflammation which means, no weight loss. Weight loss really being the least of problems. My goal is to break the inflammation and the insulin resistance so avoiding those is tough while trying to keep fat up. I’m eating spoons of olive oil. I’m living on veg & meats plain. I get bored.
Sorry, I made a mistake on the oat fiber pricing.
The Amazon product is about $12 on Prime (http://a.co/1HFQA49)
Netrition is the one that has it for $4 (https://www.netrition.com/lifesource_oat_fiber_page.html)
Sorry, I made a mistake on the oat fiber pricing.
The Amazon product is about $12 on Prime (http://a.co/1HFQA49)
Netrition is the one that has it for $4 (https://www.netrition.com/lifesource_oat_fiber_page.html)
I’ve started taking liquid tumeric for inflammation (I have arthritis) and I think it’s helping.
I’ve started taking liquid tumeric for inflammation (I have arthritis) and I think it’s helping.
Pippa Marie1.2 ah I see
Yes, those can be very allergenic foods. I never heard of congestion from avocados but definitely dairy is a source of respiratory problems like sinus, etc. And coconut as well, but I found bacon fat is a real delight. I drain it off the pan every time I cook bacon and keep it in a jar in the fridge.
Just eating lean meat and veg can definitely be boring, so that’s what I use bacon fat for, if I must cook and eat lean chicken, turkey, etc. Being diabetic, lean proteins can actually spike my blood glucose as well as carbs do.
I also find buying non-lean cuts of meat is better, so you can reduce reliance on butter, avocado oil or coconut oil…since the fat works nicely when cooking. I like chicken thighs instead of breasts, pork chops instead of tenderloin. Also, ground pork, and 80-85% lean ground beef, for making meat sauces to put on top of steamed veggies.
If you miss butter, ghee is something you can try that gives a buttery/nutty flavor to food without any dairy.
There’s also red palm oil (comes in a tub like margarine) to use instead of coconut oil.
Some folks also like leaf lard (it’s non-hydrogenated) and also can be bought online in a jar or tub, that works like you would use any other oil, in place of canola, vegetable, coconut, etc.
Hope this helps!
Pippa Marie1.2 ah I see
Yes, those can be very allergenic foods. I never heard of congestion from avocados but definitely dairy is a source of respiratory problems like sinus, etc. And coconut as well, but I found bacon fat is a real delight. I drain it off the pan every time I cook bacon and keep it in a jar in the fridge.
Just eating lean meat and veg can definitely be boring, so that’s what I use bacon fat for, if I must cook and eat lean chicken, turkey, etc. Being diabetic, lean proteins can actually spike my blood glucose as well as carbs do.
I also find buying non-lean cuts of meat is better, so you can reduce reliance on butter, avocado oil or coconut oil…since the fat works nicely when cooking. I like chicken thighs instead of breasts, pork chops instead of tenderloin. Also, ground pork, and 80-85% lean ground beef, for making meat sauces to put on top of steamed veggies.
If you miss butter, ghee is something you can try that gives a buttery/nutty flavor to food without any dairy.
There’s also red palm oil (comes in a tub like margarine) to use instead of coconut oil.
Some folks also like leaf lard (it’s non-hydrogenated) and also can be bought online in a jar or tub, that works like you would use any other oil, in place of canola, vegetable, coconut, etc.
Hope this helps!
Bethany Montgomery Van Doren-Smythe III I like turmeric! My mom is severely arthritic and I do believe it’s starting to set in with me, although I think starting keto in 2016 has helped a lot with that. Also believe bone density and joint flexibility/cartilage may be increasing. I will get some more turmeric and try to up it into my eating. I use it in pickles and chai tea but liquid? Do you get it in a bottle, or like a gel-cap supplement?
Bethany Montgomery Van Doren-Smythe III I like turmeric! My mom is severely arthritic and I do believe it’s starting to set in with me, although I think starting keto in 2016 has helped a lot with that. Also believe bone density and joint flexibility/cartilage may be increasing. I will get some more turmeric and try to up it into my eating. I use it in pickles and chai tea but liquid? Do you get it in a bottle, or like a gel-cap supplement?
Yes, liquid by quinol, but there are carbs that way. It may not be keto, but for my purposes I just add it into my macros.
Yes, liquid by quinol, but there are carbs that way. It may not be keto, but for my purposes I just add it into my macros.
I do the same with things I really like, such as nutritional yeast 🙂
I’m working on finding a solution for my night time cheese cravings and that stuff sort of helps.
I do the same with things I really like, such as nutritional yeast 🙂
I’m working on finding a solution for my night time cheese cravings and that stuff sort of helps.
OOOH LOOKIE WHAT I FOUND. She used oat fiber and got a foldy crust that’s still crisp on the edges, but way lower in calories and 1 g net carbs
reddit.com – Modified the fathead pizza crust recipe. Fewer calories and net carbs, still tastes awesome. • r/ketorecipes
OOOH LOOKIE WHAT I FOUND. She used oat fiber and got a foldy crust that’s still crisp on the edges, but way lower in calories and 1 g net carbs
reddit.com – Modified the fathead pizza crust recipe. Fewer calories and net carbs, still tastes awesome. • r/ketorecipes
low carb biscuits?
low carb biscuits?
YES
YES
butt*
https://plus.google.com/photos/…
butt*
https://plus.google.com/photos/…
Omg!
Get in mah belly!
Great idea for tomorrow’s dinner. Thanks. ??
Mouldy.
Making me hangry.
Mmmmm
Not moldy.
Oh man. These look better than the grapes I just ate ( which were basically tasteless- not sweet at alllll).
Just noticed a teensy fleck of green on one of these in the pic – I was definitely chopping lettuce for my dinner before chopping the walnuts to make these. I made them 30 minutes before freezing, pulled a couple out to check, and took a pic, before moving them from the silicone candy trays into a couple jars.
Lol @lettuce I actually was thinking how good these would be with pistachios in them too!
Yeah, without the maple flavoring, though, maybe
Cherry flavor with pistachio? Hmmmm.
It all sounds and looks delicious
🙂
I did both butter and bacon fat
Too much of a descriptor
I made pad Thai tonight. lots of cabbage.
Yeah, that works. ??
I make that! I use noodles with it, mild pepper rings & onions, too.
I like all the B words in this dish.
Mary J B Here
Just melt the fat of your choice in a pan, add 1 small or 1/2 large head of chopped cabbage.
Turn the heat up high briefly, then toss the cabbage all around in the fat with tongs to coat, season to taste. I use Tony Chachere’s creole seasoning or Old Bay (or just salt, pepper, a little garlic powder and paprika if you don’t have those),
Bring the heat down to low, cover with lid, let simmer about 5-8 minutes, remove lid, bring heat back up and fry a few minutes more, briefly. Toss with fresh flat-leaf parsley and serve. Many people who don’t eat butter or bacon fat just use ghee. It has the nutty/sweet buttery taste without they dairy component.
PS – there are several similar recipes in the book that you got from me – just omit the meat.
For everyone who does eat bacon:
I chopped the bacon, fried it in the pan, removed it with a slotted spoon (to leave the fat in), do all the steps above, and add the bacon back into the pan and stir before serving.
🙂
PS – the paprika gives it a smoky flavor without the bacon, if you like that (any smoked Spanish variety paprika)
Delicious candies. ?
With mould.
Feel free to unfollow this collection
Feel free to wipe that mould off.
Ur mum
Ur chocomouldshttps://lh3.googleusercontent.com/mDgPb5SXCUgtXbowEmJ9y52zm2heDjjbPIUtUI537bUePrYcmB2lvTEtS79T4TgMUoMz8kAsnU0
Finished the last of this the other day. So good with smoked sausage!
https://plus.google.com/photos/…
So organized and cute
What he said ^^^^
I organized a couple into mah belly
That looks delicious!
Ooh…I think I’ll have to try that!
You had me at bacon!
Hellz to the yeah!
Woot you have an instagram yay! Im going to follow you.
I’ll be honest, I’m not a big fan of the service, it’s just marketing for my recipes 🙂
Be there in a sec!https://lh3.googleusercontent.com/CGM5Q_bRi43JfuwAFMkmZsjyhRIl2i_Pr5CwCirJeR2ZC9M7BmmsG4pY-c0NlCQdlFxj2kAlkks
I didn’t know about the book! I’m getting a copy.
Good food.
Dave V thanks. Hope you enjoy!
Not really built for my palate, but I get it and props to you for a fly freestyle.
So what’s up with keto? Is it like, forager food or something?
I love cold grilled chicken. ( I like it better cold than hot, I think).
Yummy.
Herb Burnswell
It’s changing your body to burn fat instead of glucose. I usually eat bacon and eggs for breakfast, this is more like a lunch meal for me. Dinner is usually salad or soup or a few ounces of meat with a side of vegetables. I don’t eat sugar of any kind (that includes honey, starch/flour/grains such as from wheat, corn, or rice). It’s fixed my diabetes, high blood pressure, joint inflammation, edema, and a host of other problems. Weight loss is a bonus, as well. I stay well under 20 grams carbohydrate per day (subtracting dietary fiber). Still am a bit insulin-resistant some days, so I couple this with intermittent fasting and will do keto for life. Most days, my first meal is not until I’m hungry, which is about noon or so, and my last meal no later than 8 hours later. That’s intermittent fasting in a nutshell, good for healing/cell turnover, and increasing insulin sensitivity.
Yeah, that works! Probably more a lunch dish for me, but still. I’d eat it for breakfast if offered.
I usually eat breakfast food for my first meal. I LOVE breakfast. But these leftovers were going to waste soon, so I wanted to try out the idea that I had in my head, and it worked, so instead of saving it for later, I went ahead and gobbled it up!
I love to roast a chicken, but the leftovers can sometimes be iffy in the taste department, unless I use them for soup (simmering in broth seems the best way to rid chicken of any funky leftover chicken flavor). I’m going to also use the rest of the breast meat for topping a low carb pizza later.
Gabrielle M. me too! But grilled chicken has a bit of a smoked taste, which roasted doesn’t offer. So yeah, since cold grilled chicken never tastes funky to me, I love it on salad.
With leftover roasted breast meat, I sometimes make a chicken salad with some celery, onion, and mayo, and wrap it in lettuce leaves, or else make chicken taco soup, while I prefer thigh meat shredded, then either sauced with some barbecue, or fried up with some chili powder and salsa for taco filling.
Lol
Looks amazing
Thanks. It was.
You absolutely can’t beat the taste combo of cocoa , coffee and strawberries.
The “chocolate “ is enhanced 100% with coffee!
I was kind of going for a tiramisu dessert, and the strawberries just added a little something extra
It sounds perfect! I like this combo of flavors.
Me too. And it is not heavy on the chocolate, since the ricotta is the base.
Caldo de Pollo 🙂
We have several different recipes, but they are all delicious!
was nommy af
Will have avocado hunks with it next time
https://plus.google.com/photos/…
Avacado and fresh spicy salsa rock the house on top.
yummmmmmmmmmmmm
Beautiful.
I could go for a bowl of that. ( Dave and I had a salad due to our busy yard work day).
Dinner solved, using leftover roasted chicken from Saturday’s feast. Looks realy yummy Bobbi Jo Woods Bo.
Whoo hoo! Glad I’m of some use
Enjoy it
Tried a variation of this using Mascrapone, whole milk. Came out very rich, and tasty.
NICE
looks good 🙂
Thanks
So tempting!
But healthy.
Mmmm. I have eaten this stuff as a meal with cut up raw veggies. ( especially in the summer months when I’ve been outside in heat and my appetite is zilch)
I have eaten it with a light lunch 2-4 TB is as much as I can fit in unless it’s a day where I am not going to eat a lot more veggies. It’s low carb but still 3 g per serving. Considering I eat >20 g per day, I’d prefer to get my carbs from salad 🙂
hmmm, i never really got into hummus
This looks amazing!
Deyanira Villalta Thank you 🙂
Looks good. Now, what do you put it on that is still low carb?
Like the link says: celery, cucumber slices, pepper strips.
Sometimes I’ll even make a big cheese chip, break it up and dip that in.
Won’t eat lobster, eats Spam.
A) It’s not a bug
B) Don’t follow this collection
Oh
I have eaten spam. It’s not bad.
Never tried it. Is it like bologna?
It’s more like pork shoulder and ham.
They make a bacon flavored spam now too. It’s pretty good, if you like spam. I usually fry it.
I blame my ex (born in Hawaii) for me craving this dish
Spam is really popular there. My first wife is a California born Haole, but she grew up on Oahu and Kauai. Her Dad was stationed there in the Air Force during Vietnam and he stayed for the great surfing, still surfs in his 70’s.
I know
Kelleigh E. a cross between bologna and ham. If you fry it ’til crisp it’s almost bacon-like.
Saimin and Ono were two of my favorites.
yum
Replace cauliflower with something edible and you’ve really got something there.
I’d try it. Hell, I eat peanut butter and lettuce and cheese and mayo sammiches.
eww
Looks good
Thanks!
I have to get this allspice stuff. I don’t have any and a few recipes I’ve seen included it. This looks good, I haz these ingredients right meaow. 🙂 I could make this and take it for lunch.
You could skip the allspice if you don’t have any. It was really just a whisper that I sprinkled on. I also added a pinch of dried oregano leaves.
I have those! 🙂 I have a delicious turkey chili recipe that called for it but it was fine without it. First recipe I’d ever seen that included cinnamon. I was like euww… but it was good.
Mmmm… Just needs about 5lb of pasta, and some bread.
Looks almost like the soup I made that we just ate for dinner 15 minutes ago! Yum!
Arthur Brownlee IV noooooooooo
This kind of dish is one of my faves. Meat and veggie bowls
My fav is mozzarella balls, diced tomatoes, and a little pesto and salt. Just toss it in a bowl and call it good.
That’s a salad. I wanted something warm and meaty lol. But I love doing that with cucumber, tomato, and feta, too!
❤️
Email me some? ?
That might be messy
Well we’ll never find out if we don’t try.
Also, keep in mind I’m low carb, so since I don’t use sugar, this recipe is adapted for it. I use diced tomatoes now and then, and turkey bone broth is the best way to do these IMHO.
YUM
Bruce Shark ohai, Sharkyface. Happy Caturday!
Bobbi Jo Woods Henlo.
Have an excellent weekend.
Had lox and eggs and purple onion for breakfast. Yum.
oooooooooooooo nommy
Tried my hand at a flourless chocolate torte today, the crumbs from the spring form were delicious, a full serving will have to wait until my lady can sample with me. Oh, sugarfree (excepting the bittersweet chocolate itself) as well.
Nice.
Bacon fried radishes sound interestingly good
aha! Here it is! I’d give it a try.
Oh, my… obviously not going to do the bacon thing, but butter? Olive Oil? Avacado oil? Lots of options…… Will try soon, B”N.
Huh… I only eat radishes raw generally speaking. I’ll have to give this a go.
no chile
🙁
Philip Setnik Butter works, too. The French fry radishes in butter for breakfast all the time.
Daniella surprisingly, it WAS! I will be trying radishes in a stew as well, for potato sub.
?
I like spicy things, just didn’t have any chile on that day
PS – they do crisp up a bit but stay juicy yet have a bit of “bite” texture-wise, like a fried potato would. They are not going to be starchy or fluffy at all like other cooked tubers would be, so don’t expect that. They do however, lose their “peppery” sharpness.
Bobbi Jo Woods
Breakfast without chile makes me sad.
Shrug
The pepper Jack had plenty of spice
You just need a good non-stick pan (Scanpan or Greenpan works well, where it’s not a coating that wears off/down), and you can do both American and French style omelettes.
I have one of these:
https://www.zwillingonline.com/zwilling-madura-plus-aluminum-nonstick-cookware.html
It’s not my pan, but my flipping method, that’s needing work.
OOh
I definitely like radishes roasted or fried much better than raw. Cooking them completely mellows them out. I also like to make radish chips – slice thinly and parboil then toss in oil and season before frying. (I’ve only done them in the air fryer but at some point will try deep frying.)
nice 🙂
The key to omelets is butter and the correct pan temperature. You want to melt about a pat’s worth of butter in the pan and let it brown before adding the eggs.
I melted butter and browned it and then added the mushrooms and onions. I know how to MAKE the omelet. I just have a hard time flipping it. The End.
Nice!
Look what I just bought! ? I hadn’t been able to find it for awhile and was down to my last grains. https://plus.google.com/photos/…
I have to buy mine by the 2 lb bag 🙂
i.imgur.com
Bobbi Jo Woods Hehe. I was ready to have Dave Amazon some for me.
You’ll laugh…. I found this at Big Lots! Lol
I rarely use salt. I’m a pepper freak…. ahhhh choooo.
I have purchased grinders at the Dollar Tree 🙂 I use a lot of salt because it’s healthy to do so and even a requirement, on keto. Low salt diet is dangerous.
Bobbi Jo Woods I never thought to check our dollar store. I’ll need to check it out. I bought two of these grinders at Big Lots.
We salt while cooking. I just don’t salt my food again. I pepper the hell out of my food though. Lol
Speaking of which….We had pepper bacon last night for dinner with a cheesy egg omelette; everybody likes breakfast for dinner once in awhile, right? ( I’m not a bacon fan like most people are, but this pepper bacon was fantastic and made me a fan for life)
I love breakfast for dinner
Here’s the grinder I have, I bought these twice, now for a buck
https://plus.google.com/photos/…
And the fine salt I get from Amazon is this: amazon.com – And the fine salt I get from Amazon is this: http://a.co/bvHGeFp
Thanks^^^^ ❤️
YW
Hey THANKS for sharing this!
It is mah pleasure
Got mine at the pound stretcher store for under £2. It was cheaper than the packet salt I used to get from amazon.
I had the small bottle before but it wasn’t refillable. This big one, is,so I’ll have to find cheaper packet salt. I hate throwing perfectly good containers. https://lh3.googleusercontent.com/Zdy6tCc2AE0AjeuiWPXqxqQs4EWwB4EpR6iaIeJcVs8LRElJC-jNIFOuPGu5pYdtMrJQNgmYUKs
Great timing, I was just thinking of looking for something like this and it popped up in my feed! Thanks!
Anastasia Stewart yay! Let me know how you like it
Grace Carlyle cool how we have the same brand of grinder but they are diff size/shape
Turned out lovely. Fluffy eggs (bc whipped with cream), crispy bacon and smoky ham, creamy cheesy center, and little bits of peppers and onions. Better than stupid Starfucks’ sous vide breakfast bites, and only 1 carb per muffin. I’ve been making egg muffins for years and they’re always different, but I think these are my fave kind, so far. The secret ingredients: A sprinkle of Creole seasoning and teaspoon of yellow mustard.
https://plus.google.com/photos/…
Possibly, if it’s cast iron or coated nonstick iron. I use silicone for these, I have always always had a tough time with standard muffin tins.
ketolish.us – Ham & jalapeño egg muffins – Ketolish.us
Ooooo
Absolutely looks amazing Bobbi Jo Woods I would love to try this!! Great share.
Daniella ah cool
Yeah you could try that.
I made mini frittatas this morning! Yours sound really great too.. yummmhttps://plus.google.com/photos/…
Jeanette Onitroics nice. What all you got in them?
U go girly!
Jeanette Onitroics i have those silicone cups but my cat Mica likes to play with them and destroy them.. the little brat.. lol
Come cook for me
But I hate FL
I was salivating reading this recipe this morning….I’m shopping tomorrow and this will be breakfast on Saturday! Thanks to your book, I’ve got David interested…and I’m hoping to keep him around a while, so THANK YOU.
Whoo hoo! It’s just good food, no garbage, pretty simple stuff.
PS – I made a second batch for family with just ham and some Swiss (no bacon), and it was just as good, the cheese wasn’t as creamy as gouda gets, but still tasty!
I love me some good slaw!
My wife would like to have the recipe, please.
What…. no raisins?
Stevia?
I should try using my slow cooker for pulled pork. I love that stuff.
For sweetener, this recipe used 1 packet pure stevia powder, and 2 tablespoons erythritol (Swerve works, too).
I’m on the road but will be posting it later.
Posted!
https://plus.google.com/+BobbiJoWoods/posts/2RHwwPT9xWp
Yay! 🙂
I am loving the Keto diet. Been on it a week and feel so much better.
Susan Lewis that’s great! I’m so glad for you.
It’s getting easier. I’ve done this before and you just have to get through the first week.
Bobbi Jo Woods How long have you been on it?
This past weekend was my 2 year anniversary!
It is my medicine, and my life.
Bobbi Jo Woods Congratulations! Yes once you realize food is medicine, your entire point of view changes and it makes it easier.
I reversed my type 2 diabetes, my hypertension went AWAY, and even though I’ve always been pretty energetic, I’ve just never felt this young or healthy or able-bodied, ever, even when i weighed much less. The weight loss is a bonus. I have my ups and downs with the weight, but I’m enjoying myself.
Yum. I love raw cabbage- hate it cooked! TY. ( my mom puts walnuts in her slaw once in awhile)
YW!
Hmm I bet walnuts with a dijon mustard dressing would be good. Add some grilled chicken. I’d try it.
❤️
Yum. I love rolling Romain leaves with a slaw and corned beef mixture in summer. It’s a nice refreshing, healthy meal. ( even though I’m in AC all day, the summer heat kills my appetite sometimes).
I need some corned beef now
I make that shit in March when the brined briskets are on sale for like $1.99/lb
Ricardo Reyes ? ‘Dis be ‘da book I was telling you about.
I’d suggest you follow BJW.
Yum!
Not jumping in the deep end here, but cutting down on carbs. Finished off a salad tonight for dinner. I made a bunch yesterday, so we had the last tonight with some grilled chicken. I had coffee, Jeff had a la croix. Tomorrow is the youngest daughter’s birthday, so she asked for me to make tacos. I bought some “carb balance ” (4 net grams carbohydrates per, whatever the hell that means) tortillas for Jeff but I’m going to eat like a pig. ?
Grilled chicken sounds good! I gotta start using the grill in back. I’ve never operated a gas one myself.
I used to buy low carb wraps/tortillas, and pitas, until I figured the wheat/soy/flax was probably no good for my gut.
But tacos are still just as good as a salad, or with lettuce or cabbage leaf wraps!
OH, and I have POUNDS of pulled pork still, from the 7 lb roast I made last weekend. Some is frozen to keep for later, some is sauced (bbq) and some un-sauced, for tacos. Am either going to attempt a flourless tortilla recipe or just stuff some into cabbage leaves with salsa and fixings.
Wait you saute the radishes? That looks so good. I love radishes
I want those Truffles. Desperate. Want.
I didn’t get my Friday cheat day treat and have a sweet tooth tonight.
yessss, Megan V
a little bacon grease and a little butter
salt & pepper, yum
They are my new “potatoes”
Gabrielle M. these would not be a cheat at all. No sugar and only 3 grams net carbs per piece. Almost golf ball size!
Bobbi Jo Woods Oh hell yes they’d be a cheat treat for me because they look fantastic. I bet they taste wonderful too.
I don’t mind low / no sugar “candy “. If I feel like I’m cheating it is still cheating ( head game). ?
Thanks. They don’t even taste like “sugar free” stuff you’d get at a store, like Russel Stover’s or whatever sugar free brands.
There’s supposed to be some chocolate chip flakes in the dough, but because it was not as chilled as I wanted it to be by the time I was done beating it with the mixer, I didn’t want to mix too hard and have the chips melt, so some of them didn’t incorporate evenly, and this pic shows none.
Bobbi Jo Woods I’m drooling thinking about them. Lol
I had to settle for a sugar free strawberry jello cup. Not. Even. Close.
I like Jell-O. With real whipped cream on top. Cheapest dessert ever for me.
Bobbi Jo Woods ill skip the bacon grease, but a little bit of butter sounds good to me. Grease makes me really sick. I can’t tolerate it very well. (Dont have a gallbladder anymore)
I wonder if you thinly sliced radishes with a mandolin and baked them if they’d turn out like potato chips…
I really want to try the radishes.
Bobbi Jo Woods what did you “sweeten” the truffle with?
Oh love the idea of using fried radishes to replace potatoes.
Bethany Montgomery Van Doren-Smythe III I doubt it, they still retain much water no matter how long I’ve roasted or fried them. People have done “chips” with turnips or parsnips, though. I’ve seen many YouTube vids on it back when I started keto, am not really interested in that anymore, so I never tried it. Pork rinds are my new chips when I need crunchy snacks.
Kelleigh E. Swerve or erythritol/xylitol, and a little stevia
Susan Lewis they fry up nicely, but like I said, they still have moisture, so they’re tender-crisp. I’ve also used them cubed, in stews, and jicama the same way. Jicama stays pretty tough/crisp in stew, though (like undercooked potato), and radishes get more tender as they cook. But the really sharp peppery bite of radish tempers down a lot (to almost nothing) when you cook them.
Bobbi Jo Woods I used to love pork rinds but now I’m sick of them so I have no crunchy snacks other than the occasional baked cheese.
Omg I make baked cheese in the microwave on parchment probably twice a week – this week, it’s been mozza mixed with shredded parm
In the microwave?? I never thought of that. If I did that it wouldn’t heat up the whole apartment. I do pepperoni too with a little mozzarella so it’s like a pizza bite.
YAAASSS GIANT CHEESE CHIP WITH PEPPERONIS
I do this all the time, as well for a fast pizza craving fix.
Megan V this is for you. I also know some people (online) who have literally rid themselves of their asthma and allergies with keto.
youtube.com – Can I Eat Keto Without a Gallbladder? (You’ll Like This Answer)
reddit.com – Keto and asthma • r/keto
Yay! Death to cilantro! ?
Umm… you must be out of jalapeños as well.
Robert Fuentes Jr there’s a bunch of them in the cooked pork…I have pickled ones (and hot banana pepper slices), but was so busy I forgot to add ’em!
Back to work!
Rikki Kuykendall but I looooove eet
Yum Tapatío
Yum
I don’t understand why small picture 🙁
https://plus.google.com/photos/…
I didn’t understand why small bottle of Tapatío
What? That’s the biggest bottle I can get here. It’s MINNESOTA. I’m lucky to get anything hotter than ketchup, doncha know.
Bobbi Jo Woods haha oh yeah shooore what was I thinking? A friend I worked with kept a 32oz bottle in her purse and a half gallon in the office kitchen.
lmao
That’s a BIG PURSE
I can easily go through a bottle every couple months. But it’s a dollar, ’cause I get it at the dolla sto’
Rikki Kuykendall Yes! My wife loves it but it tastes like soap to me. ?
Oh damn…… I would really send Dave over to do landscaping if this was getting cooked. ?
It was my first try making something like this and I’m really impressed with myself. And I finger-licked the bowl clean LOL
Bobbi Jo Woods Hehe. I’m terrible at tasting while cooking. Dave scolds me all the time.
I love Asian recipes. They’re simple and BIG in flavor!
Totally!
I almost could not resist eating all of it (that mound on the plate was 2 servings that filled the skillet).
You’d need more if Dave was landscaping for you ( plus having me along to supervise). Lol
lol
Looks delicious!
I minced some garlic and threw it in the pan with a pat of butter, sliced and added a couple baby bella mushrooms, and cooked them until they let their juices out. Then I halved and added a handful of leftover green beans that were sautéed the other night, halved grape tomatoes, and sliced chicken sausage (stuffed with basil & sundried tomato) and let the sausage brown a bit. Salted & peppered to taste, splashed in a little chicken stock and white wine, and covered to let it cook just until the tomatoes collapsed. Took the cover off and stirred until the broth and wine reduced to a rich sauce.
**drool ?
Recipe is up: https://ketolish.us/recipes/sesame-peanut-chicken-zoodles/
Yum!
Some noms!
This looks really good!
Yeah!
Thanks!
SOMEONESAIDBACON.
I eat bacon every day
https://plus.google.com/photos/…
Nooooo kitty! Thass MAH BACONS!
Niiiice. ❤️ ‘tanks
Ricardo Reyes You might enjoy. ?
Megan V
Thanks!
Megan V My pleasure 🙂
Yummy ?
It really is. I usually don’t buy sliced chicken from the deli.
Fax me a sammich…
Please…
?
I don’t have bread.
Chicken Lettuce wrap!
We found some really good looking boneless pork loin chops at CostCo. Yesterday’s dinner was them grilled with Tolukay’s Poutry seasoning, today was Tolukay’s Mediterranean seasoning.
amazon.com – Robot Check
I get my chops from the local grocer. I got a deal for $5 Berkshire bone-in chops this week. Costco is many miles from here and I’m a true urbanite, I don’t drive.
I have a secret for grilling chops. Will post the recipe soon.
Some of the most delicious food is highly unphotogenic. Sound delish!
Terry McNeil that’s true. Thanks
Some of the film post-production guys I used to hang with used to go to a place near most of the post houses. One of the best things there was a steak and onion and stuff thing on a bun. Everyone called it a pukedog.
Bunless is the way to go.
https://plus.google.com/photos/…
No it’s pretty, don’t let her talk about you like that, you deliciousiness.
As long as it taste good, who cares what it looks like. I understand though, when ya posting everyone’s a critic.
Julia H I have to steal that!
Julia H poor grandpa
Well, I AM sorta proud of myself, considering it’s difficult to make gravy without some kind of starch, but I pulled it off.
I’m a carb whore and have done similar on burgers, but it would be plenty fine w/o the bun 🙂
Laur P my philosophy. I sometimes food blog, but don’t always post photos because the recipe looks better than “stuff on rice” 😛
Stuff on rice sounds a lot better than shit on a shingle
I be throwing parsley on ugly ass food to make it look better Lmao
Hey, I had shit on a shingle for dinner. Leftover hamburger stroganaoff is great on toast 😛
I never had it, but my late uncle was in the Navy in the ’60s and I heard him mention it once.
Tfryy7oymjefgttghopyry0ia9jdw7fd9fulup
Even if it’s not pretty.. or smart.. I love it because it’s special. Maybe even THE special (of the day).
Bob Schmidt get the fuck out of here
This is just a personal collection, not a contest.
Thanks Bob for the pasta.
That is interesting. Not a huge radish fan. Was the radish still strong, or did some of the flavor cook out?
I’ve been using cauliflower as a potato substitute.
Not strong at all. Very little of the sharp flavor of a raw radish remains when cooked (and none of the heat, if you get a batch of “not” radish–this batch was slightly hot). I’ve experimented this with roasting them, and frying them in bacon fat. There is still a bit of a wet pop to them, but it’s similar to the kind of texture and flavor you’d get out of adding rutabaga or turnip (which are still a little peppery, but mildly so) to soup/stew. Hope that helps.
I don’t miss potatoes, really – this was a textural decision. I just got tired of making beef stew with just beef in it. Mushrooms are a lovely addition, but every bite being mushroom and beef gave kind of a mushy feeling and left me wanting something with bite/hearty texture. So the radishes are definitely fitting the bill with that.
The reason I finely chopped the mushrooms and onions here was just so they could flavor the stew but texture-wise, go into the background and let the big hunks of meat and medium dice radish stand out.
Nice!!!
I might have to try this radish thing cause I am not a potato fan. At all.
I will avoid a lot of soups because of potatoes.
Especially, the ones that have rice n potatoes in it. Never understood that.
You are probably lucky if you don’t care for potatoes, that’s an addiction for some, and a burden for low-carbers.
I hope you do try it, though
Here is the ingredients list for anyone who wants it. I was able to only get 7 servings out of it (I measured) but it’s still 3 g net carbs, so yay! And 300 calories 🙂
i.imgur.com
And yes, I did use a little cornstarch, not ideal, but I wanted to dredge the stew meat with, before browning, and I don’t keep flour. I guess in hindsight, I could have used coconut flour or oat fiber, of which I have both, but I was afraid one of those would make the stew grainy. So I tossed 1/4 of the chunks of beef into a bag with 1/4 cup of cornstarch, but I think only about 2 TB of it stuck to the meat and I shook off excess. It also helped the stew produce a lovely gravy-like broth, not too thick, not too thin. The pinch of xanthan gum also added a bit more oomph to the broth.
Bobbi Jo Woods oh I know it is. I’ve even said luckily I can do without.
My carb crutch is bread n pasta. More bread thou. Love me some sammichs so I try and keep to a minimum and do the bread less option as much as possible.
As far as pasta, I get a real craving for it like once a month… Blame being feed it like 3 times a week growing up. Cheap, easy n were Italian so get why.
I get it! I used to enjoy those things, but I feel 300x better now that I do not eat them. I feel like a hyperactive, energetic kid when I eat mostly fat and protein and get my carbs from veggies and sometimes cheese.
I’ve completely given up potatoes. I never eat them anymore. Now I eat a lot of French Fries.
ur doin it rong
I love stews. We eat them in summer too.
I have friends who think stews are only for colder months. Lol
We had rain the last couple days before I made this, and it seemed gloomy. Crock pot is way better than slaving over the stove or turning on the oven. Especially when it is something I don’t need to eat right away. I did brown the beef in batches which took 20 minutes, but I had the air conditioning on.
I was craving beef and my body needed the iron. I have been eating chicken, salmon, and pork for weeks. 2 days ’til shark week and now I’ll be good to go. TMI, I know. Don’t care.
When we started tryinh keto – and it was a struggle, let me tell ya, we switched to radishes in place of potatoes. I didn’t even know my wife had done it. I’m not a fan of anything that doesn’t say Captain Highliner on the box but, my wife makes a fantastic clam chowder. She swapped out the potatoes for radishes and I didn’t even know, even after she told me that she’d done it.
Well worth it to switch.
Bobbi Jo Woods ? I like to read; we’re good!
Simon Vince that sounds cool. I would have never tried them myself until I saw a decent cooking site had roasted them in the oven (it was Bon Appetit or Food52 or one of them) and then not too long after that, I saw a few folks recommending Daikon radish for potato substitute in a gratin or in soup, so that gave me the idea that maybe they’d be good in braised foods like stews. I held on to the thought until the roast I like to buy went on sale for like $12 (from $18) for 40 ounces. I also tried frying them in bacon and a little butter, though the French have been frying radish in butter for ages—I liked it.
So I finally thawed the roast out the other day and took a stab at the stew. Well, a tiny stab! About halfway through cooking time (I had it on LOW for about 12 hours) I diced up about 180 grams of radish and tossed two pieces into the stew and let it go another two hours before peeking. I suspected the radish would be either mush or hard. It was nearly done! About 3 hours to the end of cooking time. i added the minced onion, diced mushroom, and the rest of the radish, a little more water (because I wasn’t sure how much liquid would be released by the veg, as the veg to meat ratio was quite low) then I sprinkled a pinch of xanthan gum after the veg an d stirred, because the stew was a little thin after I added the water…but it all turned out great.
Anything over 182 grams is a felony.
This made 14 cups of stew, about 7 2-cup servings. 182 grams is really only 30 g, which is 1 radish per serving
Oh, and to be clear, I suppose any kind of radish will do, but I used regular round red radish for this recipe.
I have dispatched an underling to the supermarket to fetch me some white icicle, sparkler, cherry belle, and Easter egg radishes because I feel lucky. I got’s t’ know (From the movie “Dirty Harry when he asked the punk if he feels lucky”.)
Just a lil’ Tapatío
Very grate
No sardine recipes
Much eat tho
is true
Has noms?
many noms
Bobbi Jo, r u on fb.? There is an enchiladas recipe you might try.
Absolutely not on FB
I’ll try to download the video.
K
Looks good as always! Are you staying away from wheat because of the gluten or an other reason?
I used to use FlatOut light wraps as a base for pizzas, but they contain wheat, plus soy and flax (both of which are estrogenic and inflammatory). No one needs gluten, period. Here is an interesting video that talks about it:
youtube.com – Is Gluten that bad for your health? | The Science
Wheat products and other starches spike insulin and also cause inflammation. Wheat glutens destroy the lining of the intestines and cause leaky gut.
Here is the other pizza crust I tried: I think next time I make pizza, I will use it again. It tasted much better than the fat head dough
https://plus.google.com/u/0/+BobbiJoWoods/posts/cNYwuvWrHtr
I got the recipe from Maria Emmerich
It all looks so yummy, keep it up!
Looks great!
Looks so good, Bobbi Jo!
Fanks, guys
oooooooooooh – Low sodium? I can’t have a lot of salt, makes for misery.
Ground pork is nice, I use that for my soups. I thought that was chicken in your other post with all the pictures. I thought the white things were mushrooms actually.
Scrolling by and I really thought there was an uncut penis in the center.
haahaha!
Sue T. – I personally need lots of salt because I eat very little carbohydrate, so my body flushes out a lot of sodium. But yes, you can season to taste. I used coconut aminos instead of soy sauce, which is lower sodium and a tad sweeter, almost like shoyu.
It is chicken. I said I might use ground pork next time.
Kory Steele if you don’t care for my food posts, you can unfollow the collection.
I never said I had a problem with your food posts.
Shoyu is soy sauce though, you’re saying the same thing only different?
I know it’s chicken. I said ground pork is nice because you referenced it in your preface, so I was saying it was nice and that I use it too.
How do I know if a chicken is Asian? ?
Kory Steele people who follow this collection don’t talk about my food as if it was genitalia.
Sorry but I think that’s gross on food posts
Sue T. No when I said it was like shoyu, it’s because coconut aminos are sweeter than soy sauce, and shoyu is also sweeter.
Sue T. sorry
I was caught off guard by someone referring to my food as genitalia. Forgive me.
That’s alright 🙂 I did see that and burst out laughing. Sorry. 🙂 🙁
Are we allowed to compare the meat balls to testicles or nah?
Sorry. I absentmindedly forgot you take the position of owning your posts and will attempt control anything that is said. I promise this will not be a problem again in the future.
Oh, okay. I did not know that. 🙂
I don’t care if you laugh. It’s all good
I just think if you posted food I wouldn’t say something that rude about it, I would just move on.
Looks great. I like finely ground chicken, so the meatballs would be nice I think.
They were a little bit rubbery for me. Next time I will not work them so much and bake them for less time. I have never subbed a binder like this before in meatballs (coconut flour)
I usually used just an egg and some onion. My Italian chicken meatballs use basil, a little spinach, an egg, and shredded low moisture mozzarella.
Bobbi Jo Woods Sure, I understand. 🙂
Jeremy King you never comment on my food posts – why the sudden interest? See my earlier comment re: this
Mannnn that looks delicious!!
I’m an unapologetic omnivore.
Bobbi Jo Woods I’m your biggest food post supporter and it really stinks that you would question my Faith in your testicle soup.
Did you not see the earlier comment re: genitalia? GURL, BYE
milesdividendmd.com
You know if you just look at the left side of this pic, it looks like a volcano erupting.
That’s a good pairing I had not thought of.
I forgot to mention that’s a little sriracha powder on top of the eggs
Megan V here you go
Thanks! Looks fantastic!
Going to make them tonight!
🙂
Wait do i bake them for 12-15mins? Or do like 35? Ive seen various things online.
I’d try the shorter time and see, then go longer if you want them done more.
Sounds good thanks!
Mmmmm meat balls
I made these from chicken, ginger, and scallions, but they would also good made from ground pork or turkey.
Duly noted
There’s the beef!
That was an 8 oz NY strip
Perfect
#occupytummies
Was is the operative word. Yum!
Don’t forget the A-1
Nah. I only used salt & pepper and a little avocado oil & butter to cook it. Then I added a couple dashes of Worcestershire sauce at the table.
I season mine with a private stash of pepper originally brought back by Vasco Da Gamma and used by Vasco Da Gamma Grammas to make pepper steak.
You have a table?! I’ve always been commanded to “Don’t get up on the furniture”.
Martha Stewart would give a thumbs up
Zucchini season.
Yup
wow i want
If you’ve EVER had a really bland or even just so-so pork chop, I swear, you’d eat no other kind once you’ve tasted one of these, they’re the kind that fine steak and chop houses serve. Buying thru the farm co-op site is a little spendy, but when my local grocery has them on sale for $5 ea, that’s when I get a couple and that’s a rare treat. Worth every cent.
betterpork.com – Rib Chops by Berkwood Farms
Didja eat it like a caveman…er, woman? 🙂
Well, once I got down to the bone, yeah!
This reminds me. Tomahawk overdue.
I haven’t ever had one
nomomnomnom
?
Are there Onions in the Squash?
Ricky Graham no. Just squash
Mmmmm
I love Brussels sprouts.
It’s been so warm here I’d just eat those for dinner after doing yard work and washing car all day. ?
Yum. Looks fantastic.
We have had a lucky break in the heat here in St. Paul. The last two days have been wonderfully cool.
Oh wow! My mouth is watering.
I think you are sending us some of your “cool”. I hear it’s going to pleasant here starting tomorrow.
I might get my appetite back. ( we’ve been busy working outside all week). Dave is threatening to cut down my beloved trees …. again.
Nice!
drooling
heart attack jack or cancer, which do you prefer?
Who’s Heart Attack Jack?
Cancer? Jim Fridas What’s that all about?
Time for someone to do some reading up.
Bobbi Jo Woods Why when I can get a short concise version? 🙂
Sue T. I wasn’t replying to you
wsj.com – The Questionable Link Between Saturated Fat and Heart Disease – WSJ
http://wagyu.org/uploads/page/WSJ%203May14%20-%20Butter%20and%20Sat%20Fat.pdf
Oh, well I can’t tell woman, you no tag anyone. I never heard of that cancer nonsense before so I figured he may want to explain that.
Bobbi Jo Woods
Delicious heart attack
Die happy
Win
Mmmmmmmmmm looks so good! Wish I could eat food in general right now. Everything is messing me up lol
Megan V blergh!
Bobbi Jo Woods yah.. side effects of prednisone.. though now I’m loosing weight from it . Which is usually the opposite lol people gain it! Lol
Is there any left? That looks delicious!!
Nah. It was a wee one. Probably cooked down to 4 oz or so. Perfect for just me 🙂
Damn! I was going to turn up for dinner :p
Heart-cancer-leg attack!
Looking at the page belonging to the vegan there are about 9000 conspiracies posted, give or take.
It’s probably chemtrail poisoning. ;-P
ohshit.jpeg
Rikki Kuykendall he’s right about the canola oil, though
I think canola tastes gross. I’m in love with avocado oil.
Me too. I mean, I just stay away from canola/soybean oil bc it’s inflammatory.
I have a collection of oils for almost every purpose: I like to cook fish in coconut oil, I use both unrefined and refined organic. The coconut taste is yummy with salmon. I love avocado oil for making mayonnaise and for high temp cooking past 400F. I use olive oil for salad dressings/drizzling on cold stuff. Butter for steamed veggies and eggs (and sometimes on top of steak), bacon grease for pan-frying burgers or for greasing my glass pie pan for quiche (and for using on veggies, too!)
The cabbage sounds good. I like to serve it cooked with kielbasa. 😀
I make it like that regularly. So I’m switching it up
Your dinner rolls look light and fluffy
They are fluffy, as long as you eat them the same day, but not very light. They might be different toasted, but I wouldn’t know (I threw away my toaster in 2016). I made the recipe with the intention of having buns for sandwiches, then forgot that because there’s no wheat flour in them, they wouldn’t increase in size, during baking. I was trying to make 4 buns and just forgot what I was doing. So I basically had six rolls that were just a tad smaller than tennis balls. I ate the leftovers: with butter, used one for a tiny burger patty, and the rest for turkey and Swiss. I’d recommend only making them if you are having company over or if you want to toast/dry them to make breadcrumbs or croutons, because they are very dense and slightly rubbery leftover.
Yeah, they substituted it for fat. Also, prepared foods got a lot more popular since 1950.
Oops, I meant for the thumbnail to show the chart where added (man-made, mind you) fats and oils increased the most in terms of consumed dietary energy sources, where proteins, veg/fruit and dairy consumption stayed about the same (roughly, no huge jumps up or down), since the ’70s.
I encourage reading the whole thing, since it’s not just about fructose. Pretty eye-opening for those not already following non-mainstream nutrition science news as heavily as I do.
i2.wp.com
good article, def worth reading the whole thing. I rely very much on convenienece foods, have been gaining, and feeling worse than ever. blech.
I eat a lot a salt because it contains no sugar and no fat.
Salt is actually very healthy for us, despite common knowledge.
In most (if not all) other western countries HFCS is banned from being used in human food.
I just began a new wellness program called the Health Dare. Several components, but one is to avoid sugar and White flour.
It is insane how many things have sugar in them.
I’ve already lost 15 pounds and 20 total inches from the measurements.
Every day I’m getting more and more upset that this has happened. And yes I blame government subsidies.
Regan G. So do I.
Amanda Gordon true, but they still have ways around it, just using other sugar type products/derivatives, and not using the word “high fructose corn syrup” in food labels.
Lovely! ?
Thanks
whats this???
Looks like a soup
too hot 4 soup yet. thought about making some today but I’m waiting til it’s cool out.
Yep, it’s been too hot for soup. But I decided last Wednesday that it was time, based on my fridge contents and other reasons. So by the time I already decided, the weather went on ahead without my permission. Thank goodness for a/c.
Base is homemade turkey bone broth, sauteed carrot, onion, bell pepper, garlic. Then I browned sliced turkey kielbasa, added some tomato, basil, oregano, crushed red pepper flakes, Tony Chachere’s seasoning, and salt & pepper and simmered all, served hot with fresh zucchini.
Nom
it’s almost 90 here. kinda looking forward to autumn.
It’s been chilly here. Made turkey noodle soup yesterday for the carbers in the house.
Same here in St. Paul,
Lisa Davenport. We got spoiled a couple weeks in a row where it was gloriously cool (50s-60s overnight, only up to mid-70s at peak sun time and only semi-humid). But the past few days have been gross.
I love fall. It’s my favorite. The back yard’s biggest tree has been throwing (already gold) dry leaves off of it for the past couple weeks. Fall is invited and late to the party but being very skittish right now and summer is obnoxiously, overbearingly overstaying its welcome.
https://plus.google.com/photos/…
Now here’s an idea. How were they? Will you eat them again?
?
Sterling G Leavitt, Jr fantastic and yes, I will, since regular chips are no-no for me.
Sounds right. Those halo top options all suck. I’d rather enjoy a half scoop of the real deal instead of two scoops of that stuff.
I didn’t know La Cruix made ice cream
I buy bulk packs on Amazon that are basically pellets of hard dried pork skins and I microwave them in a bowl specially made for popping popcorn, and each pellet fully renders and puffs up. Then I laid them on a plate and added the taco meat, jalapenos, and cheese, and heated them in the microwave to melt the toppings. I added the tomatoes, salsa, onions, and sour cream after. Here’s what they looked like before I heated them up:
https://plus.google.com/photos/…
The cheese was a blend I shredded up, of half queso Chihuahua and half cheddar
Halo Top in general isn’t too bad, Kent Seaton. I liked the Oatmeal Cookie and Mint Chip a lot. But they are very pricey and it’s easy to eat a whole pint. So I started making my own ice cream at home after I tried a few. I don’t miss the real stuff much anymore since it’s all garbage. I mastered strawberry and chocolate, and a couple other flavors I that tried at home which were OK were pumpkin spice, coffee, and mint chip. I’ll be working to make them better.
Bobbi Jo Woods try Chinese five spiced coffee ice cream. That’s my favorite one to make. I usually add a couple extra egg yokes to the custard to make it extra rich. Goes amazing with apple cobbler or pumpkin pie. Oh yeah, for mint chip, use a micro plane to get really good shavings for the chocolate portion. Remember to keep the chocolate temp at 71° for ideal results. Chill the shavings and add to the custard after it’s cooled.
So far, I’m not trying to make crazy new flavors, just master the ones I know I’ll like. I just recently got the custard to where it’s perfect, except I forgot to add in the xanthan gum to make it more scoop-able and less hard (and some say vodka helps with that, too, but I don’t keep alcohol in the house, so it’s more of an effort/conscious to-do to get some). My custard base is yolks, 2 parts heavy cream to 1 part non-cream liquid (whether that’s juice from the frozen strawberries, coffee for the coffee ice cream, or half water/half cream or almond milk, for other flavors), then erythritol/xylitol/stevia blend, and I use my ice cream maker and have a special freezer container for storing the product.
How were the edges. I always enjoy the crispy edges the most. However, I haven’t found a decent recipe that’s decent and lower carb.
Does it vape?
The outsides were completely crusty (top, bottom, sides). But once cooled, are simply moist and tender but more rigid and slightly chewier than the rest. The middle is very dense and almost like pound cake in texture, but still a tiny bit crumbly due to the coconut flour. I have the leftovers stored in the fridge, but I think I might try to fry a piece in bacon fat to see what happens.
I just had a hankering for cornbread a few days ago and decided to attempt a recipe (https://www.mindbodygreen.com/0-26847/this-glutenfree-dairyfree-cornbread-is-your-ultimate-hearty-side-dish.html).
I’m not at all confident serving this to anyone not low carb and trying to convince them it’s cornbread, even with the corn flavoring I bought to use in it. But dipped in salsa, it tasted great. With chili poured over it, one would probably not be able to tell. I may try it again and incorporate cut up baby corn, as has been attempted a few times elsewhere online. Either that, or a couple tablespoons of cornmeal may work. Corn isn’t generally nutritious, but the corn flavor is just not there, so it seems wasteful to me if I don’t get it right the next time or two, I’ll give up
I generally do not miss bread products for the most part and when I attempt things like this, it’s just for fun and/or trying to get my family to eat healthier (which, over the past 2 years has proved mostly a waste of time).
People do buy these for ejuice making, and the website mentions the can be used for that, so these probably could. But I’m using them for cooking.
Fancy
Bobbi Jo Woods Dog cheese? o.O
Chihuahua is a region of Northern Mexico. The dog and cheese are different, but both are named after it.
Is that fathead dough?
Bobbi Jo Woods Sounds like you are making it the correct way (proportions wise). Try adding in an extra egg yolk, as that will also help with the scoopability part. And yes, the vodka trick does work wonders… if you try it, be sure to blend the vodka with other non cream liquids first beforehand, otherwise you get the effect of a cement mixer. I use a kitchen aid stand mixer on low speeds with a deep chilled bowl. Once the ice cream starts to form peaks, I spoon it out to another container for the freezer.
Yup, that’s a recipe I’ve tried and felt let down by the final flavor. Good in a pinch, just not good enough. I’m wondering if the coconut flour could be cut with masa harina (usually used in making tomales) for a more corn flavor. I’m going to try that next weekend as we’re doing a white chili. Not exactly low carb, but definitely a family favorite.
Looks good. You putting any up for sale?
Pretty much, yep. But with more butter
https://peaceloveandlowcarb.com/everything-bagel-dogs-low-carb-gluten-free/ is the recipe I used. I didn’t use the everything bagel seasoning. Just dried minced onion and some Italian seasoning.
I make my custard base and chill it at least overnight, and I’ve already got 8 billion recipes bookmarked with vodka in them, that instruct on when to add it. I already use 4 egg yolks, which I think makes it plenty rich. Any more than that, I’d get mad and quit. I don’t like even the faintest smell of protein on my bowl and spoon as it is. I make mine with an ice cream maker.
We used to get the microwavable pork rinds in the store then they stopped carrying them and I forgot they even existed. Is there a brand on Amazon you recommend?
This is staggering.
holy mackinaw!
If I was interested in the tamale dough route, I’d have taken it by now. Besides, around here, you can really only buy it in bulk, and I’d hate to waste it (OK that’s a lie, I’d eat it up and make myself miserable–better to just keep that stuff out of my house). Like I said, if I want to aim to try this recipe again (doubtful), I’d rather spend $2 on a can of baby corn and try that because I’d seen it done already.
After being keto 2+ years, and all this baking copycat stuff has lost its novelty on me (I held off a good, long while, too). I sort of almost didn’t want to share this post (and the bagel dogs and dinner rolls) because some of this stuff is a joke. I’ve been pretty happy all along with just simple food. Bacon and eggs every day for breakfast, a little HWC in my daily coffee, a big salad for lunch or just nibble on salami/deli meat, pickles/olives, a few ounces of cheese (usually for dessert) a week, and piles of veg with some meat and fat to make it taste even better for dinner, or soups/stews. It was cheap and easy and my health was the best ever.
Nah. I only made 5 pints and gave away two. These are not a canning recipe, so they last a month in the fridge, tops.
Sy Bernot – yes. On Amazon, Carolina Gold Nuggets and Chef Piggy Tail are all I buy. I think the brands are related, too. I can’t find other brands except those and the Lowrey’s ones. I haven’t tried the Lowrey’s kind, I have seen reviews and those are a brand some folks prefer.
I like the kind I buy because even though I can easily get a big 3 oz bag at the dollar store, that’s about all I ever go there for anymore, plus, the bulk pellets make it so I can just pop the amount I want to make in the microwave one batch at a time, and not be tempted to eat a whole 3 oz. bag of the prepared ones (also, I find those bagged ones taste a little stale now that I’ve had the make at home kind)
Bobbi Jo Woods a whole month? I would chow that in less time! Looks delicious. Thank you for sharing
They get so much hotter in the jar, IDK how or why. I can only eat so many in a day lol
I’ve taken to making salsa with them, putting them in eggs, etc.
Jeb Hoge did it blow your mind, or are you offended?
Edited last comment bc I misspelled “Lowrey’s”
https://plus.google.com/photos/…
https://plus.google.com/photos/…
Bottom after cooling on the rack, blurry so it’s not worth posting, but it’s all I got, to give an idea of the crust/texture. Solid piece of bread, came out of the skillet very easily.
https://plus.google.com/photos/…
I think the Lowrey’s was the ones we used to see in the store but I’d much rather have a bulk pack for the exact same reasons you mentioned. They are so much better hot and fresh.
Thanks for posting the pics. That does look similar to how mine came out.
Bobbi Jo Woods It sounds amazing and also (honestly) I have no idea how this qualifies as a healthier option than ANYTHING.
I’m not hating, I just don’t get it.
Oh and I used half butter/half bacon fat in the skillet, her recipe only called for butter. I suppose it could have gotten more browned if all I used was butter. Not sure how the hell her recipe’s photo is so golden and also has browning in the middle. Must be the honey her recipe used. I used a mix of erythritol/xylitol/stevia in mine, since honey is basically still sugar, to me.
I am a diabetic in remission with a very high resistance to insulin. Starch and sugar are a no-go for us types. So pork rinds are my new “chips” when I want some.
Also, if you’re interested in the science, here is some recommended reading:
https://www.reddit.com/r/ketoscience/comments/7lbl0k/keto_science_readers_holiday_gift_guide_huge_list/
Or viewing, since the above list is now no longer sorted by topic, but by author
https://www.youtube.com/playlist?list=PLuOCYTZXw6HYl_57faBEoU4u_Ot2F4-yX
Bobbi Jo Woods Ah, okay, I understand what you’re saying. I’ve got a lot of people in my world who’re fad dieters but something that’s medically dictated is totally different.
And I still think this sounds amazing.
Aside from how keto espousers include things like avocados and coconut oil in everything, eating a moderate amount of animal protein (including its fat and organs) and whatever veggies we can forage (unnecessary, though I love to eat them) is about how humans thrived for many thousands of years. If anything’s a fad, it’s what western cultures consider “normal” dietary behavior ever since agriculture got to be a thing, which has only been a few decades, actually. Go figure.
Also, if we’d have kept at it like that without Big Ag, Big Food, and the government intervening, it’s safe to say that most of us wouldn’t have to be on any diet for medical reasons. What I’m saying is, I got this way mostly because of what people consider “normal” eating these days. I find it humorous and ridiculous that low carb/whole food eating is what’s considered extreme and being outcast as faddish at best, dangerous or pseudoscience, at worst.
Bobbi Jo Woods … and instituted at the request of the grain industry. The original ‘food pyramid’ basically left them out, until the creator was overruled and “6-11servings/day” was the recommended norm.
Sy Bernot I think you’ll like these. They have plain and flavored ones, but I get the plain ones. Mainly because I like to dip. Guac, hummus, etc.
Jeb Hoge
I went the other way, I was hypoglycemic my body forgot how to burn it’s own fat stores for energy. If my body didn’t get a dose of sugar every so often I’d sugar crash and I don’t mean in a way you may think, I’d get disoriented, sweat profusely, hyperventilate, and die if I passed out before I could bring my blood sugar back up quickly.
Both can be metabolic problems, what Bobbi Jo Woods and I have both done is retrain our bodies to process protein and fat before starch and sugar. I’m at the point where I eat almost a normal diet now but I still actively avoid things I can easily replace. Tortilla chips are the devil. 10 calories a piece, 2 carbs a chip, it’s not one of the better foods. A pork rind on the other hand is 6 calories and 0 carbs and they are mostly protein.
I started replacing things years ago and I no longer have to carry hard candy in my pocket, I eat eggs and cheese and meat primarily but I still do have a thin slice of cake or a slice of bread once in awhile. I had my blood checked last week and every single number was in the nominal range. The things the world has told you about fat in your diet is a load of crap. Carbs and sugars are the things you should avoid.
Bobbi Jo Woods I’ve never seen that youtube play list I have it cued up now.
I tried to do semi-carnivore recently and I still had a hard time getting enough protein. I also felt extra-greasy and gross after basically grilling steaks and pork chops every day. The inflammation seemed like it went away totally, but I did not lose one pound and I missed vegetables. I’m also sure it raised my BG levels. I think I do better on less protein and more fat, for some reason. I was doing 16:8 intermittent fasting for over a year and found it to not only keep my weight stalled, I also recently read that skipping breakfast and exercising while fasted is what sumo wrestlers to do gain heft or maintain it. Yay me.
So I think if I fast again, it will be for 24 hours to see how my BG does. It’s still very high and I’m worried because I hadn’t read it since December because I got tired of buying strips when the numbers were always the same and I felt fine (120-145 high fasting BG, 145-158 spike after meals, 110-120 rest of the time…and don’t forget I was always higher than most. My “lows” on insulin + Metformin would average about the same, without being low carb.
I’ve got a physical and blood lab this week and I am going to ask doc to put me back on Metformin because I suspect either liver dumping syndrome or stress is what’s keeping my BG very high because it’s not from diet.
I went to a “one meal a day” plan (search for panda liver study), All my calories come in between 3 and 9 PM I’m trying to tighten that up a little by just going to bed earlier but It seems to be working I’m consuming close to 2k cal a day and not gaining weight.
Over the next couple months I’m going to replace a couple of meals a week with 700-1000 calorie dishes in the hopes that I’ll start shedding. I did one last week and it wasn’t too bad but I did cheat with 2 eggs the next morning but still kept the day under 2k. I also started tracking everything again and that is such a PITA, extra pat of butter but I only ate half it’s like the cosine of theta over 2 right?, I think weight management sucks because of all the math.
I spent all of today breaking down all the protein for the rest of the week, spicy wings tomorrow, ribs on Tuesday, chicken snack on Wednesday and Thursday and Friday is all snacks (baked cheese, snausages, egg bites, bacon&cheese balls and maybe a bacon cheese burger if I feel like hitting the grill )
Do not ever ask me maff questions
I don’t maffs
PS – please inform me about these bacon & cheese balls.
Those look pretty tasty. I’ll have to give them a shot.
Mix grated cheddar & cream cheese, 50/50 mix, roll in crispy bacon bits, refrigerate until time to eat.
I make a fried one with peppers but it has eggs flour and panko, super simple though if you don’t mind frying. Could probably be made keto pretty easily. I like the fried ones better but the cold ones are easier to make and just less fuss.
plus.google.com – It’s fry day and the secret ingredient is jalapenos! So I made Texas toothpic…
oh my
They were alright, not disappointed at all.
I had them in a clam sauce on pasta the other night. Noms! Do you ferment them, or use vinegar?
made me hungry 🙂
Just vinegar and salt
Brett Trigg it was found in a few comments on a keto article I was reading and the article I was searching for was not at all related to your question and now I can’t find it
So I tried the GS cookie Samoa in my bulletproof coffee yesterday and the coffee tasted like buttered toast with Nutella and coconut on it. YUM.
That sounds fantastic.
Unexpectedly so.
I’m making chili too! Different approach, though.
This is my new method to use from now on, since I don’t eat beans anymore.
Bobbi Jo Woods Mine starts with big lumps of beef and a mound of charcoal…
OMG Pimentón Ahumado I do not see those cans since childhood
Josue Santos I got them from Amazon.com :)))
Keith J Davies you grill your meat first, I take it?
This was 2 lbs of grass-fed. One of which was 73% lean and the other 85%.
Bobbi Jo Woods Smoke it, yes. Then it goes into the sauce — the recipe I use for chili, without the meat, actually turns out to be quite close to the recipe I use for barbecue sauce — to finish. Shred and add onions and peppers.
I’ve already added a couple of onions… or at least, most of a couple of onions, the outside layers were a bit charred.
Thread of the process, kind of.
plus.google.com – At a recent divisional event at work, as part of an icebreaker we paired up (…
I’m using about 6.5 pounds of beef… making lasagna later in the week and I wanted to do something a little different.
The “cornbread” I made and froze went great with the chili…
Recipe for the bread:
https://plus.google.com/+BobbiJoWoods/posts/hp2mhrq6Bfc
https://plus.google.com/photos/…
No beans! that is just meat sauce…
Not cool here yet. Still mid-80’s.
Thew Raslletem Sorry, nope. If you read the recipe linked in the post you know I used to love always making it with beans but I am keto for medical reasons. Beans are not included in that. But I don’t miss them.
The smoked paprika that I have is quite hot. Bought at a Piggly Wiggly in Alabama a while back (a store east of Mobile Bay, one of the nicest Piggly Wigglys I’ve ever been in).
Add a fried egg and you’d have Loco Moko, without the rice.
foodnetwork.com – Loco Moco
Aldi’s chops are very good too. I prefer the mixed chops, ugly but cheap & very tasty.
I live on beans. Everyday essential. My chili is meatless lol
If yall don’t quit eatin so much cheese there won’t be any moon left for our kids and grandkids.
There’s only five ounces of cheese in this whole dish. Calm yo tits.
Looks great! Is it crustless?
Always
Bobbi Jo Woods hard to tell here. Looks like crust kinda around the edges.
It’s the only way I’ve ever made quiche, and all I’ve ever posted. I make one almost every week.
I’ve discovered over the years that i’m not a huge fan of Swiss cheeses. I’m not sure what it is … Maybe it’s that subtle bitterness. I dunno. These days I find myself using copious amounts if Asiago, though.
I dunno why I’m telling you this, lol. Probably ‘cuz your quiche is making me hungry for cheesy goodness.
I have a weird secret. If I use a combination of feta and another cheese, so it’s less strong and sort of a mix…like I’ll use mozzarella, Gouda, cheddar, or Swiss with it, and the two even each other out.
Kelleigh E. it gets that way around the edges because I beat the shit out of the eggs until they’re completely foamy and when I pour them into the pie dish, it’s been greased with bacon fat, so it sizzles and crisps up a bit. I just throw leftover chopped bacon, chopped shallots, and sometimes mushrooms into the pie dish and microwave it while I’m beating the eggs with the heavy cream. Including the chopping and mixing and grating the cheese, the whole thing takes 15 minutes to get into the oven.
I’m making bone broth tomorrow too.
I didn’t discover Farmer’s and Havarti cheese until after i was at least 30yrs old. My favorites for eating cheese by itself.
I first tried farmer cheese when I was a teenager. Some family whose kids I babysat for had it all the time.
You like?
My wife and I go on little cheese adventures from time to time, and have discovered we both love Fruilano cheese. It’s Canadian if I remember right, shares some similarities with Havarti, but less of that hidden, underlying sharp edge.
Farmer cheese I find to be a bit odd … Almost maybe too mild? Like squeezed lumps of cottage cheese. Probably would work great used in Poutine. LOL!
As to the quiche tho, that sounds like a trick (the sneaky blend trick) I could sink my teeth into.
I’m actually really late posting cheese.
I bought a few new (to me) varieties not too long ago and took pics, I will share them later.
I think there are two kinds of farmer cheese.
The kind I had is really mild, comes in brick/block form, and isn’t too far off from Muenster. I know there is another kind of dry cottage cheese that comes in curds that’s also called farmer cheese. I have not had that kind.
I buy sliced farmers. Very smooth.
I haven’t seen it in stores much lately, or I’d get that
I’ll be looking for it.
Spicy Garlic Mayo Sauce Recipe
youtube.com – Spicy Garlic Mayo Sauce Recipe
I like processed cheese, or, if it’s my anniversary or something, I’ll go all out and get cheese food.
G Nome today is my anniversary, what do you recommend?
Dude, do you love her? Then you owe that love cheese food. That, or just set her free.
Cheese food is not cheese, nor food.
Stop ur chit.
Funny stuff
yeah….been on that same wave! just thinking so far, but I’ve got sweet and sour cabbage with short rib and mashed potato chowder coming up soon….both tried and true.
Mmm cabbage
perty
Soup’s on!!
You ever make dip out of cream cheese and dried beef? Wife makes it. Very good.
that’s it. I’m adding more team members. I don’t care if it’s end times! If people are still blocking, I’m still adding.
Goddamnit. Anybody that is down with soup can be in my club.
Is that the chickpea or garbanzo variety.
C. Ryan I have seen it online, but no, I haven’t made it.
I don’t know if it’s a regional thing but here, most people like to mix cream cheese with liverwurst or Braunschweiger and form into a ball and roll it in chives/parsley for crackers/veggies.
Chives are in there
Dried beef woman
Daniella this was my first try just throwing together what I had on hand for the spinach dip. Leeks were all that I was missing, they are almost always in the store brand dips here. I’m not sure why they include dill, might be a Minnesota thing. But until I put in a pinch of it, it seemed missing something. Then it tasted exactly like the deli stuff, except…better. Like, maybe theirs had sugar in it or something.
Jeff Leaper yes. That’s the only hummus I eat/make.
Anyone can fite me irl if they make hummus from black beans or some shit.
Without the pine nuts, that’s the exact recipe I use, Daniella. Tahini and chickpeas, garlic, a little lemon + olive oil. Then I also add roasted red peppers, a little cayenne, a tiny bit of paprika and plenty of salt.
Chickpeas are the same thing as garbanzos. We call them the latter in the north/midwest, and I think everywhere else + the south called them chickpeas (at least growing up, that’s what I learned)
Daniella I like to use frozen in a pinch when I’m making a hot dish…souffle or casserole or something. But it’s not ideal to eat as is (IMO).
OH! That’s interesting. There may be a slight variance, but I wouldn’t really notice much difference. But now that I think about it, one variety seems to yield a softer, more buttery bean once cooked, and the other is a bit drier and grittier, just a smidge.
My original comment re: hating hummus made with beans has been edited to clarify bc I meant I’ve seen hummus made with white beans, black beans, etc. which I don’t consider to be hummus.
Yum.
Yes, the meatballs are a bit geometric-looking, because I cut them into quarters…the kind I got were huge.
Those green beans look amazeballs. I want them in my belly now!
Thanks.
I seem to make them regularly
I do a variety of the dried beef/ cream cheese dip. It has some random herbs and spices, chives, and it is rolled into a ball over walnuts or whatever nut you’d like
It all looks great! I’ve tried homemade mayo, but I used olive oil and didn’t get it quite right. I should try again someday.
Olive oil mayo tasted horrible to me. Too strong. It’s better to use a neutral flavored oil – if you were halfway OK with olive, try not using extra-virgin, but the ultra light (almost clear) variety, or use avocado oil or liquid coconut oil (refined, unflavored–I just melt some for mine, but there is liquid coconut oil available, it’s different than MCT oil).
Old school cooks recommend canola or regular vegetable oil, but I won’t because they are toxic and inflammatory. The three I mentioned above are my best recommendations. Avocado oil is becoming cheaper these days.
Heh. I didn’t make anything that was even close to mayo and I didn’t taste it. I think my timing was off. I saw some relatively inexpensive avocado oil somewhere…I think it was Aldi. If I see it again I’ll pick it up. I like trying different oils for marinades and salad dressings and such.
My husband always squirts a little ketchup into soups. It’s actually a pretty good additive imho… taste wise, anyway.
Everything looks great!
Chelley Chelle Thanks, and thanks to you too, dava stewart. I was too busy answering the comment about olive oil before 😛
hooray for the ketchupery!
lmao
It’s quite good
Since you mention ketchup on eggs, ketchup is essential in an egg and grilled cheese sandwich.
I don’t sandwich
For years I was using the non-gluten (rice based) bread.
Rice is still complex carbs, which I don’t do.
Found it, Bethany Montgomery Van Doren-Smythe III
and I put some herbs in it… thyme and parsley
https://plus.google.com/photos/…
Not the best pic. Don’t care.
Oops, forgot to add the tomato and salt & pepper…
https://plus.google.com/photos/…
How much thyme did it take? What did you do with the rest of Herb’s body?
The fourth earl of sandwich is rolling over in his grave.
Too bad. I don’t eat bread.
A life free of pizza?
No, if you followed this collection, you’d know I still eat pizza.
And I only started eating keto 2 1/2 years ago. So I ate regular pizza before.
Isn’t a frittata basically a quiche without a crust?
I dont recall you posting about pizza. I will have to do some research and fact checking since you scolded me.
I don’t know
I just don’t want to call it “8 eggs and heavy cream and salt and pepper and baking powder and herbs in a pan with cheese and ham and I put it in the oven”
Several people chime in with this argument every time I post a crustless quiche, which I always bake in a glass pie pan
I don’t ever use a crust because I’m low carb.
I was told a frittata was fried and then baked (in a skillet).
what brand is the pan? i’ve ditched all my stovetop non-stick stuff, and i’m pretty handy with the cast iron, but i’ve been thinking about ceramic for eggs, cheese, and other things that can go horribly wrong.
WHUT?!
I make pizza all the time
https://plus.google.com/+BobbiJoWoods/posts/evn4KGRML3M
https://plus.google.com/+BobbiJoWoods/posts/cNYwuvWrHtr
https://plus.google.com/+BobbiJoWoods/posts/HV8YWe7Mstp
https://plus.google.com/+BobbiJoWoods/posts/Y6vsG6zKqBK
https://plus.google.com/+BobbiJoWoods/posts/QPKmGtgH5bu
https://plus.google.com/+BobbiJoWoods/posts/33PZfTwQgFJ
https://plus.google.com/+BobbiJoWoods/posts/4qamYgfjmAk
and
https://plus.google.com/+BobbiJoWoods/posts/XwJGNTGsYH8
and
https://plus.google.com/+BobbiJoWoods/posts/Hn4SqH2xfCM
emilio g I got it at Williams-Sonoma
williams-sonoma.com – Williams Sonoma Professional Ceramic Nonstick Fry Pan | Williams Sonoma
sweet, thanks! so many different names have popped up in a few years, and i’m not sure which are worth it. the WS store brand probably has its shit together, though.
Lol
I’ve only had this pan since…August? But I have used it almost every day, even banged a couple metal utensils on it (I won’t do it again though). My mom has had those seen on TV ones for years and they’re still slick AF, I think she got them at Walmart. So you may have luck with that kind, for less.
youtube.com – BIG TIME Red Copper Pan Dub
I used to make burger salads all the time in college. Love them.
hahahahah how could i not buy it now?!
The french make the best ceramic.
https://lh3.googleusercontent.com/I2KL9PhZ5mEAVczKw_SlzvKYHa94Tfoh9zJt3cmUaTCeIX27QjyrPWcOUmpc-KEgxrQfgQSOe3Y
Aleks Fatuesi goddammit
One appetizer everyone in the family likes is meatballs or cocktail wienies in barbecue sauce…so I’m bringing all that this year.
Yeah keep stirring that pot!
What do you do to replace ketchup in a meatloaf? If you have.
I make homemade ketchup…I should post the recipe to my site.
I’ve only made meatloaf on keto once. It wasn’t great without bread crumbs. I like my homemade ketchup with eggs and on bunless burgers with mayo and mustard.
Store bought is all liquid garbage. If you post it, let me know.
Agreed. I think they use aspartame or sucralose. Ick.
I’ll be sure to post it here, and if you follow this collection, you’ll see it.
wow. That’s it, I’m buying your book
Rob thank you. I hope you will like it.
Sean Roan original post bruh
I’ll have to buy ground cloves
Catsup?
Prove this one came first!
Bethany Montgomery Van Doren-Smythe III if you don’t have any cloves, you could probably get away with it, but I found it’s a very small but important addition that makes Heinz flavor stand out from many others, and is missing from other homemade ketchup recipes that I could find. My recipe also uses a bit more onion powder.
C. Ryan no. Ketchup.
I’ll keep them to myself.
Btw I need to figure out a keto poppyseed dressing recipe too. Holla at me if you got one already.
I have little frame of reference for that kind of dressing, aside from maybe one ladies’ luncheon at a hotel banquet hall. Isn’t it like a house dressing but with poppy seeds?
The ebook has green goddess, a ranch-style buttermilk herb dressing, Mango habanero yogurt dressing which is great on taco salad, creamy chipotle dip, Greek tzatziki style dressing, and a few others in it. I am going to also publish my honey mustard dressing/dip one soon. But first, the French toast recipe is coming to the site.
Poppyseed is a thin white sugary dressing. I think I made it from scratch once years ago but can’t remember the ingredients. Possibly vinegar and sour cream.
Hmm
So I just looked it up and there are two camps on this. Every recipe I found either uses mayo as the base or buttermilk (subbing sour cream, since buttermilk is high in carbs). Which do you think you’d prefer? The rest of the recipe usually calls for white wine vinegar and sweetener of choice.
Looks like people use this for spinach salad or as a fruit dip. I guess I mixed this up with peppercorn dressing in my head.
Papa Tomato starts getting really angry. So, he turns around and squishes Baby Tomato and says …
Hmm mayo doesn’t sound right but maybe it is. I eat it on a kale, broccoli, Brussels sprouts salad mix. The sweetness balances the bitterness.
Bethany Montgomery Van Doren-Smythe III OK so what I’d suggest is to take sour cream, mix it with a little lemon juice, and add your poppy seeds and some stevia or other sweetener, like Swerve, or whatever you usually use. Mix it up in a shaker jar or whisk with a stick blender and keep in the fridge for up to a week or so. I’ve never had this dressing, so I’d suggest you use measurements to your taste. Any spinach salad I’ve ever had either used balsamic vinaigrette or else hot bacon dressing.
Prior to keto I never really liked French toast, but I made some with an almond loaf I baked and it was incredibly good. I like to add a little peanut butter on mine, but I’m a PB fanatic.
Interesting. I never thought of that, but I don’t miss actual bread. I think the reason I was attracted to this was because while it’s still mostly eggs, it’s different than the savory eggs I eat every day. Plus, I like that no flours are required. I’m trying to eat more animal products/protein, and less carb-y stuff.
Gonna so try this!
Also, i’m assuming this is talking about butter? “4 tablespoons (1/2 stick), softened”
Oh yeah I edited that line and forgot to put back “butter”
Thanks
I hope you like it. I was skeptical but I was also setting my expectations very low. I’ve had a lot of “bread” or other replacement recipes basically just turn out awful. You try a recipe where the author is like, “OMG GUYS IT’S AN ENGLISH MUFFIN,” and I’m like, “OMG NO, IT’S JUST EGGS IN THE SHAPE OF AN ENGLISH MUFFIN.”
Lol, when I get to it I’ll let you know how it turns out for me.
🙂
Looks good! I’ll have to try it.
I usually have the Keto pancakes with sugar-free maple syrup.
I can get by without the taste and texture of bread, etc., but I miss the convenience of bread.
I eat a lot of convenient foods that are keto.
Sure, I remember having some reasonably convenient options, but still nothing that was as straightforward as spreading some peanut butter on a piece of bread and going, or putting meat and cheese in a bun.
(Note that I think a keto diet is the way to go, just that in today’s world there are many things more convenient.)
I dunno as a snack sometimes I’ll wrap a slice of ham around a baby cucumber and that’s way easier than spreading peanut butter on bread.
Just putting meat and cheese in your mouth is easier than putting it in a bun and THEN your mouth…ijs.
Bobbi Jo Woods i’d love to hear what your easy things are!
I could smash some sliced pepperoni. I buy the pre-sliced stuff in the bag. It’s probably the worst thing I eat.
I buy celery in bulk and cut it up, takes me a few secs to rip a stick off the bunch, rinse it and eat it.
Olives, pickles, cheese. Cheese, cheese, cheese. Olives. Cheese.
The other day, I had leftover roast beef slices, and I spread garlic & herb cream cheese and Dijon mustard on them and rolled them up, that was my lunch.
Chicken broth/bullion cubes, now that it’s winter, is a nice way to get a hot and fast cup of something if I’m not hungry but need to warm up and also get some essential sodium. I add a dash of hot sauce or some parsley.
Oooh that’s smart with the bullion cubes. I was thinking of making a batch of bone broth with the latest rotisserie chicken we got but that’s a great idea for once that’s gone.
Ham around a pickle is old-school!
Roast turkey slices around a pickle is yummy, too.
I also buy Margherita salami when it’s on sale at the deli for $4.99/lb. I’ll eat some with feta cheese, pepperoncini, olives.
The smoked tuna in a pouch, when those are a buck each. I eat it right in the pouch with a fork. Sometimes sprinkle in some capers or lemon juice.
Pistachios, pecan halves, pumpkin seeds, or walnuts. Macadamias, when I can afford them.
Shar Banning I make bone broth all the time…still have 3 ziploc bags full of turkey bones here, even a handful is enough for me to make 6 quarts of broth (at least, the ones I have, the bird we had at Thanksgiving was 14 lbs).
NIOCE!
I put it into canning jars and refrigerate, then freeze. So I always have broth to use for soups, etc.
I was gonna put it into canning jars and then just heat and drink like coffee during the week.
I usually put them in the fridge or sink to thaw a bit then dump into saucepan. Most of the time I use them for soup base or sauces/adding to roasts.
Hey Bobbi Jo Woods I just saw you can make egg bites in the instant pot for that sous vide texture. Have you tried it yet?
No.
K.
I think you will like it!
You ever make chikken salad with smoked chikken? Vrry tasteh
No, but that does sound good.
I enjoy the leftover turkey more the next day than on Thanksgiving or Christmas.
Dave makes a delicious smoked turkey in his smoker. He injected it with orange and cranberries this year. ( he used cherry wood in smoker ).
I love turkey soup. It freezes well when the snow and winds start blustering in Jan/ Feb.
We’ve had pork the last few days for breakfast and lunch. I’m done with pork. ?
Gabrielle M. I love smoked stuff
Rikki Kuykendall I would much more easily get sick of turkey sooner than pork 😛
What all pork stuff ya been havin’?
Bobbi Jo Woods You’d love what he makes in his smoker.
His smoked meatloaf is addictive. He just made Brianna three loafs for her freezer at university.
His smoked deviled eggs are equally delicious.
Mom used to take the turkey carcass and make jook (a Chinese rice porridge).
Bobbi Jo Woods first pulled pork, then pork scrambled eggs, then pork and stir fry vegetables, then pork with a vinegrette dressing on lettuce, and this mornin i had pork with mashed avocado on corn tortillas. Ive got about a small bowl left im going to feed my critters.
I usually freeze pulled pork in its juices whenever I make a roast in the crock pot, because it makes so much. Then I have a bit on hand to thaw for bbq pork or carnitas in the skillet 🙂
Mmmm
I got a 20 lb full pork loin, (full pork loin, tenderloin, ribs, chops, random bits, and a bunch of bones) for .88/lb over New Years. Brined it all, and am cooking as wanted/needed. Big pot of pork stock made and cooked the tenderloin off. Will be porked out by the end of Feb.
This looks good. Unfortunately the leftovers that extended way past the holidays as a kid completely ruined turkey for me. I cannot eat leftover turkey anymore. So I let everyone else have it.
Your soup! Is it similar to pot pie filling? I could go for that!
Kelleigh E. I think so. I just started making turkey gravy with meat in it and it didn’t thicken as much as I wanted. So I chopped and sauteed some onion, celery and threw those in, with some herbs and stuff (parsley, sage) and a little garlic powder and ground poultry seasonings. Then I added the cream at the end. Then it finally thickened lol. A typical cream soup recipe would use a flour roux or cornstarch slurry, but the Glucomannan powder that I used finally worked with the cream to thicken it into a nice creamy soup (glucomannan is ground up dry konjac root which is what’s used to make those low carb miracle noodles. it’s also a great substitute for corn starch & similar to xanthan gum. It has no flavor at all.
Bethany Montgomery Thomas you sound like me. Variety is imporant to us to keep from being bored. I used to think that way about turkey until I was poor and needed to eat the meat, so I made it work. I’m sure I’ll get sick of it again soon, and just swap it for some other stuff. I always have something in the freezer because I stock up when meat goes on sale.
Jake Croston nom nom nom. I need to visit you guys. Sounds like nearly a whole pig.
I like oregano & garlic salt mixed in with my scrambled eggs!!!?
Do you know how many carbs, fats, proteins& calories this recipe has?
Hi Andrea
I have added the info from MyFitnessPal to the post. Thanks!
Hi, how much would you said would be 1 serving…1 cup, 1/2 cup? How much? Trying to figure that out to be able to keep track of my net carbs when having this with a meal so I know how much to have.
Thanks!
P.S. – The Cole slaw is amazing!! Love this recipe for it!!
Hi Tina,
Thanks for asking. The bagged shredded cabbage/coleslaw mixes are usually between 12 and 16 ounces, and one small head of cabbage makes 8-10 cups of shreds. Since 1 cup of shredded is 70 grams by weight, you could use that when measuring in the dry cabbage if you want to make 8 servings and use 8 cups of shreds. Whether or not you want to make 1 cup or 1/2 cup servings, it still is about 2.5 to 3 net carbs per serving.
Hope that helps.
Any tips on how to keep this, and how long it lasts? 🙂
Hi there!
You can keep this in container with a lid in the fridge, like a jar, tub, or glass dish. I just pour mine into a recycled ketchup squirt bottle, once cool. I can’t say when it will spoil, but I have had some in my fridge for over 2 months. The vinegar keeps it pretty preserved.
Think I’ll try this out soon.Thanks!
This is an absolute fantastic recipe and my family loves it very much.
The Lasagna looks delicious. It however, is not Carnivore diet friendly.
Let’s, yes, low carb, yes.
Thanks for the compliment, Kevin. Not sure if I made it clear enough, but all the ingredients in the recipe that aren’t animal-based would be optional for anyone who wanted this to be truly “carnivore-friendly.”
Nutritional value??
Hi Patty
Sorry I missed your comment until now. When I put this into MyFitnessPal ages ago I got 1 g net carb per serving, but it’s going to vary based on your ingredients and how much you use per serving. I don’t usually give this information out on recipes for those reasons. I don’t know why other people offer this info so commonly on recipes since it’s never a real guarantee.
Can’t wait to try this !. It looks great .
Hi Jackie, thank you for checking it out. I hope you like it! -BJW
These look delicious! but I wonder if I can sneak these passed my cheese-hating husband…
Sorry I am just now seeing this comment, Jessica. I hope you guys like them! -BJW
this is delicious jerky and super easy to make. My 12 yr old even loves it! I omitted the molasses since i didn’t have any and it was just as fantastic (i have actually had the original recipe made by BJ herself). My oven only goes as low as 170, and it took about 2 hrs for 3 rack’s with (i doubled the recipe). Bonus tip: i used my tortilla press to get these to a consistent thickness in case others have one to use.
That’s so awesome! I’m glad these worked out well for you. A tortilla press sounds like a really good idea. Thanks for the tip!
Looks yummy and easy!
Thanks – I do hope you try it and let us know, Jakki
This sounds wonderful. I’m going to try this for both chicken and fish.
I’m thinking this could be done in an air fryer too. Have you had any feedback on that method?
Hi Lynn
Thanks for checking it out. I did try this for chicken – see the recipe notes, I have updated since I posted.
As for your question, I already noted I don’t think it would be good for the air fryer but I don’t own one, so you may have to be the one to try it and let me know. Thanks
Great ketchup recipe – super easy- tastes great and I add Frank’s hot sauce to give it a bit of a kick.
Thank you, Jami. I’m so glad you like it.
Cheers!
-BJW
I see coconut oil mentioned in the directions, but I did not see it in the ingredients. How much do you use?
Hi Ellen. Thanks for pointing that out. I fixed it.
You shouldn’t need more than 1 tablespoon of the coconut oil. I did not use more than a teaspoon, but I was also using a very slick pan and trying to keep the fat low for a PSMF version.
Hope you like the recipe!
You could try beating a pinch of cream of tartar into the egg whites. I know it helps hold whipped cream.
Test comment
Thanks for sharing! I got the Egg Wraps from Aldi and love them but not the price. I can’t wait to try this recipe out and save some money!
Thanks. I hope you like them, but I need to say these are just egg white wraps. I think the Aldi ones are made with whole eggs, so they are not going to be the same.
Aldi sells the Egglife egg white wraps. I’m hoping this recipe is close, so I can prepare them at home. We eat them a few times a week, sometimes 2x a day!!
This recipe was designed to not be close. They resemble almost exactly the product. I can barely tell the difference, and yes, I used Egglife wraps for awhile before making these on my own. If you read through my notes I even say this. I would not call something a copycat and have it be different. Good luck.
Hi , where I live in France so I cant get egg white powder or understand how egg white powder would be important . What do you suggest as an alternative .
Regards, Jacky
Hi Jacky,
As far as I know, you should be able to find something called “meringue powder” or similar—and as long as the ingredient is basically nothing but 100% dried or powdered egg white, and no sugar, it should work fine.
Good luck!
What egg white powder do you use? I can only find egg white protein powder
Hi Morgan
Some of the egg white powder/dried egg white products do use the name “egg white protein” in the labeling. As long as the ingredients are nothing but egg whites, you should be fine.
I also listed the ones I’ve used (without any issues) in this post, under the “Notes” section: https://ketolish.us/recipes/psmf-bread-rolls/
I’m looking forward to trying this dish … thank you for sharing
Thanks. I hope you like it!
Can I sub whey protein powder for the egg white protein powder?
Hi. Although I personally don’t use whey protein powder anymore, yes, you could try using it. I have seen people report subpar results with it though.
Looks very interesting. I’m going to try this and your egglife wraps. I bought glucomannan a long time ago for a pizza crust. Just sitting there now.
Really excited about trying your recipes with glucomannan. Any tips on using it would be appreciated.
I think I found your site from Wes
Hi Judy
Thanks! I hope you like the copycat egg life wraps!
I have found a number of ways to use glucomannan, and I like it a lot. I use it as a substitute / swap in place of cornstarch, as well as instead of flour for sauces, soups, and gravies.
The ratio I keep is 1/4 teaspoon to every 1 teaspoon of cornstarch called for in recipes.
I never use glucomannan as a slurry, it will only gel up rapidly otherwise (this is fine for a pudding or something you’re going to whisk, though…some people have even made rice or noodles this way by pressing the semi-solid gel mixture through garlic press or pasta extruder tools, into simmering hot water—I have not tried this but there are several YouTube videos on making glucomannan noodles/rice this way).
For thickening sauces, stews, gravies, or soups, I add it after the cooking is complete, turn off th heat, and finish by dusting it very finely over the surface (I sometimes use a small wire mesh strainer), then let the dish sit for a few moments, then whisk. I always start with 1/4 to 1/2 tsp and whisk. You run the risk of making it too thick otherwise.
I have also added glucomannan to canned coconut milk + water + cocoa powder + dash of salt and vanilla, for egg-free chocolate pudding: Heat the milk 30 secs in a mason jar or 2-cup glass measuring cup, add rest of the ingredients, plus your sweetener and any other flavorings, then whisk or stick-blend, and chill until thick.
When making stir-fry or other non-soup/stew dishes, just sprinkle the glucomannan over the sauteed ingredients in the pan before de-glazing, or before adding your sauce ingredients (broth, garlic, spices, vinegar, sweetener, etc.), then whisk thoroughly, cooking until heated through, then remove from heat and it will thicken even more before serving.
It’s sort of the same application as with xanthan gum, but I find xanthan gum works best as an emulsifier for condiments and refrigerated things like my sugar-free “maple syrup” (Keto Sugar-Free Maple Syrup), Allulose simple syrup, homemade salad dressings, and sugar-free ketchup.
Here are a few recipes that use glucomannan:
Low Carb Biscuits & Gravy https://ketolish.us/recipes/low-carb-biscuits-sausage-gravy/
Keto beef stew https://ketolish.us/recipes/keto-beef-stew/
Pumpkin pie pudding https://ketolish.us/recipes/pumpkin-pie-pudding/
Sugar-free zucchini relish (canning recipe) https://ketolish.us/recipes/sweet-spicy-zucchini-relish/
Keto black pepper chicken https://ketolish.us/recipes/keto-black-pepper-chicken-psmf/
Sugar-free fajita seasoning https://ketolish.us/recipes/sugar-free-fajita-seasoning/
Keto egg foo young https://ketolish.us/recipes/keto-egg-foo-young-with-gravy-2/
Sweet & spicy chicken stir-fry https://ketolish.us/recipes/sweet-spicy-chicken-stir-fry/
Cheers & happy keto cooking!
I want to try this. Arthritis, and it’s hard for me to copy and paste your recipes. Do you have a print button? Thank you.
I can’t wait to try this
Hi Judy
I have now added a section at the bottom of the recipe posts, that says “Print – PDF – Email” (with printer icon, pdf icon, and envelope icon next to each option) so you can choose to print, download as PDF to save to your computer, or email a recipe to yourself or someone else. Hope that helps!
Let me know how it goes with your egg wraps! Thanks
-B.J.W.
I just subscribed!
I have IBS-D, and can’t use Allulose or Erythritol.
I wonder if you have tried the Allulose -stevia blend from Trader Joe’s. I’m just starting to get into PSMF breads, and am using the blend. The bread does brown some.
Hi Judy
I have not used any blends. I will tell you that no matter what brand of Allulose you buy as of right now, the ingredient is still made by the same company (Tate & Lyle) so the only ones I suppose would be a problem in the bathroom would be blends OR you are perhaps consuming too much.
I did notice a laxative effect when I started out using Allulose, it does not happen to me anymore unless I consume more than 3 TB in a day, so I don’t do that anymore. I add 2 tsp to my 16 oz tumbler of coffee with one drop of liquid sucralose or liquid stevia, and that is sweeter than 2 packets of Sweet-n-Low in one 8-oz diner cup of coffee, but then, our tastes do change after awhile)!
I personally am probably going to stop using sucralose as well as stevia. I still have insulin resistance even though my BG is very well managed.
Why is the egg white powder and the gum ingredient important to get a successful wrap?
Hi Julie
Because without these two ingredients, it’s not going to work to create the copycat Egglife wrap.
I tried it with just egg whites. Basically, the egg white powder helps fluff it up the mixture and sort of add dryness (like flour does) or else you wind up with a flat, wet egg white omelet. The xanthan gum helps to gel the mixture up a bit and emulsify it all together.
Hope that helps!
Is cream of tarter the same as egg white powder?
Hi Paula
No, cream of tartar is used to help stiffen liquid egg whites in my other egg white bread recipe.
You’re going to have to use egg white powder for this recipe to work. I listed all of the brands I’ve used, in the Notes section of my egg white bread/rolls recipe here:
https://ketolish.us/recipes/psmf-bread-rolls/
Hope that helps.
I haven’t tried the Egglife wraps ~ not available in my town.
I am wanting to try the cinnamon wraps. Do you have a recipe for these?
Thank you!
No, I don’t. Sorry.
You could just try cinnamon and sweetener in this recipe instead of the spices listed. Experiment!
Wonderful recipe. We switched out the green pepper with cauliflower that was on hand. Great way to use leftover ham.
Glad you liked it!
Can you please help me?
I seem to overtake all my PSMF breads. With this, the seeds were burned and the rolls still looked white. So I baked it a bit longer. Then the rolls got too brown quickly! I left them in the oven with the door open. They flattened while cooling.
It was such a disappointment, after all that work separating eggs.
What am I doing wrong???
Thank you so very much. Judy
Hi Judy
Sorry to hear that. I would recommend only baking up to 4-5 minutes longer but once they turn golden, that’s it. If you’re not using Allulose, they will not brown that much, if at all and will still be done.
I also recommend scooping the rolls and mounding them up as high as you possibly can, and then smooth them out without pushing down too much. OR using a silicone bun tray—the ones in the photos at the bottom of this recipe are “muffin top” style, Walfos brand on Amazon. They make a sort of thin hambuger bun style roll that you can slice fairly easily.
Good luck!
Tried 3 times, and this recipe isn’t working out for me. 🙁
First time, used a small fry pan. Not big enough to turn it over.
Second time, tried a large pan. Too big to turn.
3rd time, medium sized nonstick pan. It’s an older pan and you didn’t say to use spray or oil. It stuck to the pan.
Tried again, same pan. After scrubbing it clean. Used spray. It still stuck
I don’t know how to make this so it would work. I will scramble to rest of the batter with oil tomorrow for breakfast. I give up.
Unless you have suggestions…
If you turn your heat down to low/medium and wait a while the egg mixture should lift itself away from the pan, to my understanding. If you’re having to “unstick” it that side may not yet be done.
Hi Natalie,
That’s exactly what I did too. These are not very quick to make. Slow and easy does it.
I first made these from Maria Emmerich’s recipe which called for 2T of gelatin. They were great but didn’t turn out too well. So I subbed the gelatin instead of xanthum gum just to see if it would work. And it did. I especially liked getting 7 wraps from your recipe and cooking them in the skillet worked way better than in the oven where some of the batter ran off and made them asymmetrical. Thanks so much.
Thanks for the tip, Pamela! Glad you liked it.
What kind of gelatin and could you taste it?
Did you use 2 Tbsp of gelatin in this recipe also? Instead of the 1/4 tsp gum? The egglife wraps are great to dehydrate in pieces for a crunchy snack!
Have you tried to make “egglife noodles” with this recipe?
(Once I find egg white powder, this recipe will be on my to-do this!)
Hi Patricia,
No, I have not & probably won’t.
We make noodles out of these all the time! Cut them into strips and boil for a couple of minutes and bam! You have noodles! Best substitute I have ever had!
Can I use Bob’s Red Mill Egg Replacer or is that something different?
Hi Sandy
I’ve never heard of that product and it sounds more like flax egg, or vegan egg (both not appropriate for this, if I’m correct, and will not work). I only use eggs or dried powdered 100% egg whites.
I also list the brands of egg white powder I’ve used (without any issues) in psmf bread/rolls recipe post, under the “Notes” section: https://ketolish.us/recipes/psmf-bread-rolls/
As long as the ingredients are nothing but egg whites, you should be fine.
Does your Flaky Pie Crust contain coconut flour? it is not listed in the ingredients, but there was a question about it, whether ok to substitute almond flour for it or not. Please clarify, Thanks.
Yum! I can’t wait to try this!
Thanks!
Thanks, Linda. I hope you do, and let us know how you liked it!
Can you use one cup of eggs with the yolks? I know this will not be a clone of egg life, but would this recipe still work?
Hi Paul, you’d have to try it yourself. That just sounds like an omelet to me. Not something I care to do.
You’re going to basically wind up with an omelet. I wouldn’t recommend that if you’re looking to copy Egglife wraps, but you can certainly try it out. It’s not for me.
Thank you for this recipe, it is my go to for wraps, so easy! I love adding cinnamon and a sweetener and spreading peanut butter on them and rolling them up.
Glad you like it, Kim! Take care.
Hi,
Can these be made and then taken to work to eat cold for lunch ?
Thanks
Absolutely can! I prefer to warm them up a bit, but to each their own! Note the section where you can keep them in the freezer, too. Just take them out and let them thaw on the counter for a bit before using.
Can you use whole powder egg instead of egg white powder?
Thank you
Chelsea
Hi Chelsea
Whole egg powder would just make an omelet. It’s the egg white powder that is required to make the Egglife Copycat Egg White Wraps.
I was very surprised at how good this turned out. It gets even better after sitting a couple days. I put my ground pork rinds with the liquids in my food processor with the serrated metal blade which helped to grind down the pork rinds even finer. I made a half batch since I was afraid I would not like them, but I do like them very much! I even made a vanilla batch, which turned out quite well. However I did use a butter vanilla cake and cookie flavoring as I could smell the pork rinds and didn’t want pork rind flavor to come through. Again, they were even better the next day. Thanks for figuring this recipe out! I’m going to experiment with more flavors. I’m transitioning to fully carnivore right now, so it’s slim pickings flavor wise.
Hi Bobbi
I’m glad you liked it! Sounds like vanilla butter was not ideal, I think I would not try that, the pork rinds seem to do better when using a stronger flavor profile, hence the cinnamon. I think maybe chocolate or caramel might be good? Or chocolate mint! Cool that you’re experimenting. Let me know what others you try and how they come out.
Can these be made in the microwave
Hi Kim
No, I would not think so.
What is the advantage of using calcium water?
Hi Ann
The calcium water is created by combining water with the included packet of monocalcium phosphate powder and is required to activate Pomona’s Universal Pectin. I assume it helps to firm up/gel the final resulting jam/jelly. I am not the maker of the product, so you can find out more from Pomona’s Pectin site here.
Hi BJ–Came to your page via link in Telegram. I’m very interested in your meals! Thanks for sharing what you eat and the ingredients. I especially like the chicken fajitas idea, since I have a lot of wonderful bell peppers from my CSA and need a way to make sure they get eaten! Thanks!
Hi Betsy! Thanks for stopping by. The chicken fajitas were a staple for me when chicken was cheap and peppers were aplenty. Happy to show you around. If you have trouble finding anything, there’s also a sitemap here with a full index of recipes and articles: https://ketolish.us/keto-diet-tips-tricks-recipes-articles/
Look forward to trying this! The link was real helpful and we get the Beta Band tune at the end of the segment, FABULOUS!!
Hope you enjoy!
Hi Paul, sorry to just now get back to you on this. I have no order for your name or email. Did you order this for another person/under their name? Please email me at bjw@ketolish.us and let me know.