Almond flour pie crusts and other recipies

 Easy Low Carb Diabetic Almond Flour Crust - The Naked Diabetic

"Extra Fine Ground Almond Flour – This type of almond flour works best for recipes calling for sifting. When you want a more packed crust, always choose the finest grind available. Extra Finely ground almond flour is ideal for pie crusts and crusts that you want to cover the sides of a pie plate. The finest grinds also work better in cake and bar recipes,."

20 Best Low Carb Almond flour recipes for diabetics

"Living with diabetes doesn’t mean giving up delicious foods. With the right ingredients and recipes, you can still enjoy mouthwatering meals while managing your blood sugar levels. Almond flour is one such diabetic-friendly ingredient. In this article, we’ll explore 20 of my favourite almond flour recipes all crafted with diabetes management in mind. . . 

Almond flour or almond meal and ground almonds, is rich in healthy fats, protein, essential nutrients and fibre. Unlike refined white all purpose flour, almond flour has a lower glycemic index, meaning it doesn’t cause spikes in blood sugar levels. Making almond flour a great option for those watching their carbohydrate intake."

A fun cookbook--Desperate Housewives

Yesterday at Marc's I found this cookbook for $2.00. I glanced through it wondering why in the world I needed yet another cookbook I probably wouldn't use, and then saw two pudding recipes! That's all it took.

I think I've only seen this show once, but I think I got a hint of the story line by following the different chapters with the characters and their recipes in this 2007 title.

Bree: Basil Purée Soup, Braised Duck, and Chicken Cutlets Saltimbocca. Lynette: French Toast for Breakfast (or Dinner) with Blueberry Syrup; Warm Turkey, Muenster, and Coleslaw Wraps; and Potato Casserole. Susan: a Salad of Roasted Peppers, Fresh Mozzarella, and Arugula; Foolproof Macaroni and Cheese; Chocolate Butterscotch Bars; and Garlic Mashed Potatoes. Gabrielle: Shrimp with Chorizo and Red Pepper, Guacamole with Warm Chips, and Pineapple-Peach Smoothies. Edie: Oysters Poached in Champagne and Cream, Sausage Puttanesca, and Ambrosia.

Then there's also recipes by the neighbors like Mike, Felicia and Mrs. Huber. The formatting is elegant, the text delightful, and the recipes look devine. The recipes are by Christopher Styler and the text by Scott S. Tobis. The final section tells how food is presented on TV by April Falzone Garen, a food stylist, and Melody Miller-Melton, the property master. And for the character (Susan) who is a bad cook, they actually have to simulate poorly prepared or burned food!

For those of you who live in towns that don't have a Marc's, well, too bad. It's such a fun store.

Pow Wow Chow

“Elizabeth Warren was touting her claim of Cherokee heritage as early as 1984, according to a cookbook titled “Pow Wow Chow” edited by her cousin that includes Warren’s recipes for a savory crab omelet and spicy barbecued beans.

The cookbook, edited by Warren’s cousin Candy Rowsey, is a compilation of “special recipes passed down through the Five Tribes families,” according to the introduction in a copy obtained by the Herald.

Warren, who has been under fire for claiming Indian lineage despite a lack of documentation, is identified as “Elizabeth Warren, Cherokee” under each of five recipes she contributes in the cookbook, published in 1984 by the Five Civilized Tribes Museum located in Muskogee. Warren is not listed as an official member of the Cherokee tribe and she has been unable thus far to document her claim of any Native American heritage.”

http://www.bostonherald.com/news/us_politics/view/20220517pow_wow_factor_liz_touted_native_roots_in_84_cookbook/srvc=home&position=0

Good food, good causes

I've been browsing "Mennonite Girls can cook" blog. I think they are Canadian. Lots of great, simple recipes. Like "Orange French Toast." http://www.mennonitegirlscancook.ca/2017/07/orange-french-toast.html  Yummy.

  

"We are a group of ten women who share recipes and our faith, with a purpose, inspiring hospitality while using our resources to help needy people around the world.  A simple recipe blog that started to document our family favorite recipes began in 2008 has resulted in two cookbooks."
http://www.mennonitegirlscancook.ca/p/about-us.html

Practical uses for leftover pickle brine

1. A Post-Workout Drink

Many sports medicine professionals swear by pickle juice as a method for staving off muscle cramps and replenishing lost electrolytes after intense workouts, according to NBC News.

Indeed, studies have confirmed that in large enough amounts pickle juice can be an effective treatment for workout-induced muscle cramps.

2. A Vinegar Substitute

One of the primary ingredients in pickle juice is vinegar, which makes it a good emergency substitute for vinegar in many recipes. Some individuals even use it for cleaning purposes – after filtering it, of course.

Pickle juice is great in marinades, salad dressings, and even bread dough! For recipes that include pickle juice, check out The Kitchn’s guide to culinary uses for pickle juice.

3. Hangover Cure

Alcohol is a diuretic. Drinking lots of it will basically leave you dehydrated. Fortunately, pickle juice can help to get your sodium levels back to where they need to be. Just take a sip before you got to bed.

4. PMS Remedy

It works the same way as it would for a post-workout cure because it helps to hydrate the body and alleviate cramping. Simply drink 1/4 cup of pickle juice.

5. Heartburn Relief

The vinegar in pickle juice can help with heartburn just like how Apple cider vinegar can help as well. Take a sip before every meal and see if you notice a difference.How To Recycle The Brine

One of the most popular ways to use leftover pickle brine is in recipes for pickling other foods! You can re-use pickle juice as a quick way of pickling more cucumbers, or other vegetables like radishes, summer squash, or even hard-boiled eggs in the refrigerator. Just make sure the juice is clear and doesn’t look cloudy or murky.

 

Food In Jars recommends that you only re-use pickle brine up to three times – after that, too much brine volume as been lost, and a scum may start to develop in the brine, making it less than healthy.

 

Now that you know several ways to use pickle juice, there’s no need to throw out this useful liquid again! Whether you drink it straight up or in a cocktail, use it in a recipe, or recycle it to make refrigerator pickles, there’s plenty of use for leftover pickle brine.

http://www.healthfreedoms.org/why-you-need-to-stop-throwing-away-that-pickle-juice-such-a-waste/

Easy Ham Glaze Recipes

For Christmas I did the real maple syrup and mustard glaze and it was just heavenly, but thought I’d save these for a future time.

Ingredients

Honey and Brown Sugar Ham Glaze

• 2/3 cup Brown Sugar
• 3 tbsp HONEY
• 1 tbsp Prepared Mustard

Orange Glaze

• 1 cup Orange Juice
• 3/4 cup Brown Sugar
• 1 tbsp Dijon Mustard
• 1/2 cup Honey
• 2 tsp Soy Sauce
• 2 tbsp Grand Marnier (optional)

Baked Ham Maple Glaze

• 1 tbsp Mustard
• 2/3 cup Real Maple Syrup

Brown Sugar Glaze

• 1½ cups Brown Sugar
• 1½ tsp Dry Mustard Powder
• 3/4 tsp Ground Cloves

Marmalade Glaze

• 1/4 cup Orange Marmalade
• 1/2 tsp Dry Mustard
• 1/2 cup Brown Sugar
• 1 tbsp Flour
• Pineapple Juice (enough to create a thick paste)

Pineapple Glaze

• 1½ tsp Dry Mustard
• 1½ cups Brown Sugar
• 3/4 cup Crushed Pineapple, well drained

Ginger Glaze

• 1 tsp Dry Ginger
• 1 tsp Dry Mustard
• 1 1/2 cups Brown Sugar
• Canned Pear or Peach Syrup (to make thick paste)
• 1 tsp Lemon Juice

Chili Glaze

• 1/2 cup Thick Chili Sauce
• 1/4 cup Corn Syrup

Instructions (For All Recipes)

• First of all, you need to make a slit in the rind of the ham.
• Trim the rind and fat at the same time, leaving 1/4 inch layer of fat on ham.
• Make diagonal cuts along the surface of the ham, on the fat layer, making sure not to penetrate the meat.
• Now, make diagonal cuts in the opposite direction, forming diamond shapes in the fat layer.
• Take a bowl and put all the ingredients in it (this works for all the above mentioned recipes)
• Mix the ingredients well and brush over the ham.
• As the ham cooks, occasionally brush it with the extra glaze.

http://lifestyle.iloveindia.com/lounge/how-to-glaze-a-ham-4254.html

Sandra Lee Semi-Homemade Cooking

My goodness she has written a lot of books.  It took me awhile to find the right cover photo!  I got it for 90 cents today at the resale shop.  I don’t do a lot of “scratch” cooking these days, and hers are guaranteed “nothing is made from scratch.”

Overview

• Recipes for every palate and mood—the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.
• Quick-to-the-table, delicious recipes to satisfy any culinary whim any time of the day. Delectable breakfast fare, light lunch bites, family-pleasing dinners, simple appetizers and snacks, sassy cocktails, and more.
• Most recipes prepared in 30 minutes or less.
• All-new bonus chapters on red-hot topics: slow cooker favorites, restaurant remakes, and kid’s cooking.
• Time-saving tips for shopping, prepping, leftover storage, and Sandra’s brand recommendations for success.
• Wine suggestions to create delicious dining occasions every day.
• Beautiful photo of every recipe.

New cookbooks

One of my Thursday Thirteens is going to be about my favorite cookbooks, whether or not I use them. It will really be a memory blog. For instance, my mother-in-law died in 1998 and no one seemed interested in her cookbook, Betty Crocker (1950), so I got it. She had certain meals that were just terrific, but about the time I entered the family her alcoholism was slowly taking her out of the kitchen except for a wonderful tossed salad and garlic rolls to go with the steaks her husband fixed on the grill. But since my own mother had NEVER made anything like that meal, I thought it was a banquet. While collecting my thoughts for the TT, I took it off the shelf and remembered why I wanted it. It wasn't the recipes (most of which would now be called comfort food), it was her handwritten notes. She had the loveliest handwriting. I also found an index card with a recipe from my husband's grandmother, who had Parkinson's Disease, and you can see it in her tenacious handwriting.

Saturday I received a huge box of cookbooks, not exactly a gift, but more as a keeper of the flame from someone else's collection--a tiny part of her collection. She is now in a nursing home and will never return to her home. About 2/3 of these are Martha Stewart titles--hard cover and heavy duty, serious kitchen labor. This might be just what I need to try some new recipes I thought, anticipating that I might just start with one new one a week. It wouldn't be like that Julie blogger who turned her blogs into a marketable book as she cooked her way through Julia Child (Julie and Julia : 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen).

So I open what looks like the easiest one: "Martha Stewart's Healthy Quick Cook" (1997). It's January so I turn to Winter. Pot-au-Feu? Rutabaga? Monkfish? Fennel Carpaccio? Enlightened Creme Fraiche? Pappardelle?

Back to my mother-in-law's torn and stained pages, quickly.

609-a Friends of the Library

Today I returned some books to the public library and discovered it was Friends of the Library Book Sale Week. This sale is the size of many smaller town libraries with huge tables set up in the main circulation area. I leafed through some Pearl Buck and Judith Krantz and Tom Clancy, paused at a 1996 Internal Medicine textbook that weighed about 10 lbs., and momentarily fingered EdTV, the video. Even computers were for sale. I finally settled on a 1981 Southern Living hard cover Annual Recipes. You can't go wrong with a cook book, even if you don't cook much. These go for $6-$12 on the internet used book sites. I paid $2 and it looks like it was never used. Not even a sticky fingerprint.

It is organized month-by-month and includes entertainment ideas for each season. There are microwave recipes, recipes for two, menus, tips, and because of the date, no low-carb or low-fat articles like the recent cookbooks. That alone makes it worth the price!

For November there is:
Sweet-and-sour turnips
Mexicali meat loaf
Fried peach pies
Stir fried cabbage
Cheesy grits casserole (I think my mother made that)
Fluffy eggnog pie
Sweet potato surprise
Raisin butter

554 Filipina blogs her favorite recipes

While using the "next blog" feature today I came across a well-written and beautifully illustrated recipe page called Kusina ni Manang. Today's feature is about canning a tomato pasta sauce.

Manang writes: "This is a foodblog of a Filipina stay-at-home Mom married to an American, now living in a rural area. Posts include kitchen tips, health & nutrition issues, cooking & baking recipes, and occasionally canning recipes.

For those looking for authentic Filipino dishes, sorry but not all Filipino dishes featured here are authentically Pinoy. I had to modify some of them according to the availability of the ingredients. Some were accidentally "discovered" through experimentation."

She says there are a number of Filipina expats blogging recipe pages. I don't do much cooking, but most of these look interesting.

Basics of Low Carb

Low-Carb Eating — The Basics

Your food choices depend on a few things, including how healthy you are, how much you exercise and how much weight you have to lose.

Consider this meal plan as a general guideline, not something written in stone.

Eat: Meat, fish, eggs, vegetables, fruit, nuts, seeds, high-fat dairy, fats, healthy oils and maybe even some tubers and non-gluten grains.

Don’t eat: Sugar, HFCS, wheat, seed oils, trans fats, “diet” and low-fat products and highly processed foods.

Foods to Avoid

You should avoid these six food groups and nutrients, in order of importance:

• Sugar: Soft drinks, fruit juices, agave, candy, ice cream and many other products that contain added sugar.
• Refined grains: Wheat, rice, barley and rye, as well as bread, cereal and pasta.
• Trans fats: Hydrogenated or partially hydrogenated oils.
• Diet and low-fat products: Many dairy products, cereals or crackers are fat-reduced, but contain added sugar.
• Highly processed foods: If it looks like it was made in a factory, don’t eat it.
• Starchy vegetables: It’s best to limit starchy vegetables in your diet if you’re following a very low-carb diet.

You must read ingredient lists even on foods labelled as health foods.

For more details, check out this article on 14 foods to avoid on a low-carb diet.

Low-Carb Food List — Foods to Eat

You should base your diet on these real, unprocessed, low-carb foods.

• Meat: Beef, lamb, pork, chicken and others; grass-fed is best.
• Fish: Salmon, trout, haddock and many others; wild-caught fish is best.
• Eggs: Omega-3-enriched or pastured eggs are best.
• Vegetables: Spinach, broccoli, cauliflower, carrots and many others.
• Fruits: Apples, oranges, pears, blueberries, strawberries.
• Nuts and seeds: Almonds, walnuts, sunflower seeds, etc.
• High-fat dairy: Cheese, butter, heavy cream, yogurt.
• Fats and oils: Coconut oil, butter, lard, olive oil and fish oil.

If you need to lose weight, be careful with cheese and nuts, as it’s easy to overeat on them. Don’t eat more than one piece of fruit per day.

Foods to Maybe Include

If you’re healthy, active and don’t need to lose weight, you can afford to eat a few more carbs.

• Tubers: Potatoes, sweet potatoes and some others.
• Unrefined grains: Brown rice, oats, quinoa and many others.
• Legumes: Lentils, black beans, pinto beans, etc. (if you can tolerate them).

What’s more, you can have the following in moderation, if you want:

• Dark chocolate: Choose organic brands with at least 70% of cocoa.
• Wine: Choose dry wines with no added sugar or carbs.

Dark chocolate is high in antioxidants and may provide health benefits if you eat it in moderation. However, be aware that both dark chocolate and alcohol will hinder your progress if you eat/drink too much.

Beverages

• Coffee
• Tea
• Water
• Sugar-free carbonated beverages, like sparkling water.

A Sample Low-Carb Menu for One Week

This is a sample menu for one week on a low-carb diet plan.

It provides less than 50 grams of total carbs per day. However, if you’re healthy and active you can eat slightly more carbs.

Monday

• Breakfast: Omelet with various vegetables, fried in butter or coconut oil.
• Lunch: Grass-fed yogurt with blueberries and a handful of almonds.
• Dinner: Bunless cheeseburger, served with vegetables and salsa sauce.

Tuesday

• Breakfast: Bacon and eggs.
• Lunch: Leftover burgers and veggies from the previous night.
• Dinner: Salmon with butter and vegetables.

Wednesday

• Breakfast: Eggs and vegetables, fried in butter or coconut oil.
• Lunch: Shrimp salad with some olive oil.
• Dinner: Grilled chicken with vegetables.

Thursday

• Breakfast: Omelet with various vegetables, fried in butter or coconut oil.
• Lunch: Smoothie with coconut milk, berries, almonds and protein powder.
• Dinner: Steak and veggies.

Friday

• Breakfast: Bacon and eggs.
• Lunch: Chicken salad with some olive oil.
• Dinner: Pork chops with vegetables.

Saturday

• Breakfast: Omelet with various veggies.
• Lunch: Grass-fed yogurt with berries, coconut flakes and a handful of walnuts.
• Dinner: Meatballs with vegetables.

Sunday

• Breakfast: Bacon and eggs.
• Lunch: Smoothie with coconut milk, a dash of heavy cream, chocolate-flavored protein powder and berries.
• Dinner: Grilled chicken wings with some raw spinach on the side.

Include plenty of low-carb vegetables in your diet. If your goal is to remain under 50 grams of carbs per day, there is room for plenty of veggies and one fruit per day.

If you want to see more examples of go-to meals, check out this article on 7 healthy low-carb meals in under 10 minutes.

Again, if you’re healthy, lean and active, you can add some tubers like potatoes and sweet potatoes, as well as some healthy grains like oats.

Healthy, Low-Carb Snacks

There is no health reason to eat more than three meals per day, but if you get hungry between meals, here are some healthy, easy-to-prepare, low-carb snacks that can fill you up:

• A piece of fruit
• Full-fat yogurt
• One or two hard-boiled eggs
• Baby carrots
• Leftovers from the previous night
• A handful of nuts
• Some cheese and meat

Eating at Restaurants

At most restaurants, it’s fairly easy to make your meals low-carb friendly.

1. Order a meat- or fish-based main dish.
2. Drink plain water instead of sugary soda or fruit juice.
3. Get extra vegetables instead of bread, potatoes or rice.

A Simple Low-Carb Shopping List

A good rule is to shop at the perimeter of the store, where the whole foods are more likely to be found.

Focusing on whole foods will make your diet a thousand times better than the standard Western diet.

Organic and grass-fed foods are also popular choices and often considered healthier, but they’re typically more expensive.

Try to choose the least processed option that still fits into your price range.

• Meat (beef, lamb, pork, chicken, bacon)
• Fish (fatty fish like salmon is best)
• Eggs (choose omega-3 enriched or pastured eggs if you can)
• Butter
• Coconut oil
• Lard
• Olive oil
• Cheese
• Heavy cream
• Sour cream
• Yogurt (full-fat, unsweetened)
• Blueberries (fresh or frozen)
• Nuts
• Olives
• Fresh vegetables (greens, peppers, onions, etc.)
• Frozen vegetables (broccoli, carrots, various mixes)
• Condiments (sea salt, pepper, garlic, mustard, etc.)

Clear your pantry of all unhealthy temptations if you can, such as chips, candy, ice cream, sodas, juices, breads, cereals and baking ingredients like refined flour and sugar.

The Bottom Line

Low-carb diets restrict carbs, such as those found in sugary and processed foods, pasta and bread. They’re high in protein, fat and healthy vegetables.

Studies show that they can cause weight loss and improve health.

The above meal plan gives you the basics of healthy, low-carb eating.

If you need a comprehensive list of low-carb recipes that are both simple and delicious, check out this article on 101 healthy low-carb recipes that taste incredible.

Of course, you can also browse the Internet for even more low carb or paleo recipes.

From: https://www.healthline.com/nutrition/low-carb-diet-meal-plan-and-menu#bottom-line

New books on my shelves (or couch)

After exercise class yesterday I stopped at the public library branch and found out the book I'd placed on hold had 9 other holds! Wow. It's called The Checklist Manifesto. It's been getting some buzz--the author was even on the John Stewart show. I'm not a list maker; I resist lists. But as I age, my internal list generator has sputtered. Freakonomics blog agrees. Even those of us who don't like to make lists, will probably like this book. JAMA reviewer wrote: ". . . is beautifully written, engaging and convincingly makes the case for adopting checklists in medicine. . . a direct call to action to change the way health care is delivered."

So while I was there I spent $7.50 at the used book cart--3 books and one genealogy journal. I like my vegetable grilled fresh in a little olive oil--maybe 4 or 5 mixed together. But I bought Sensational Vegetable Recipes anyway. Thought maybe the photos would inspire me. Good quality paper and excellent photographs. Filo vegetable pouches. Cauliflower fritters with tomato relish. Sweet potato muffins. Hmmm.


Then I picked up Taste of Home Annual Recipes 1999. It's always fun to read while watching TV, and I'll probably take it up to our lake house, because it's compact and won't take up much space. Peachy Pork Chops. Turkey Salad for 60. Chocolate-filled Cream Puffs. The calorie police are coming! Watch out.


The third book was Prevention's Ultimate Guide to Women's Health and Wellness. I think this is on the bargain shelf at major book stores now because it's 2002. But this one looks like it's never been opened. Must have seen what the author said about women and smoking! Lots of white space, colored boxes with anecdotes, decent photographs for the exercise section. One doctor says she tells all her patients this: 1) Exercise regularly, 2) maintain a healthful weight, and 3) use exercise to control moodiness. Advice for backs: bend your knees rather than your back--will reduce strain. Another doctor's advice on coughs: 1) try to avoid decongestant nose sprays, 2) use cough suppressants sparingly, 3) don't insist on antibiotics (I'm surprised that there would still be doctors that would give these out on request).

Cross posted on my book blog.

Turkey Meatballs

It's not that it's magic, but I like to involve one of my mother's mixing bowls when I cook/make something unfamiliar. Friday I made something she probably never did, and I used her little red bowl. . . turkey meatballs. Ground turkey is so tasteless. I decided to add some bread crumbs, seasoning and brush with some sauce.  They tasted so good, I made more on Saturday and froze them for use later. As best as I can recall:

Bread crumbs from whatever you’ve got—I used two slices of whole wheat bread.

1/2 envelop of Lipton’s dried onion soup mix

1 egg

Mix all that together and add 1 pound of ground turkey.

Shape into small balls and place in a muffin tin for small muffins (mine has 24 spaces)

Brush the tops with some kind of sauce.  I made one from mustard, catsup and a little Truvia on Friday, and used grape jelly, mustard and catsup on Saturday.  This keeps the meatballs from drying out while baking.

325 degrees about 30-35 minutes.

Makes 24. Freeze what you don’t eat.  My husband decided they were just the right size for a Ritz cracker.

                   

Here’s a recipe from Food Network that’s a lot more work. http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html

Here’s another one—more work—but I like the idea of serving them over greens. I’d need to make more sauce, however. I only had about a dollop and a dash. http://www.thekitchn.com/recipe-quick-turkey-meatballs-over-greens-weeknight-dinner-recipes-from-the-kitchn-73204

Facebook can’t face the truth

Zuckerberg and his wife supported Biden/Harris big time, funneling mega-bucks for training poll workers and campaigners.  And we all know how that campaign fraud went.  However, it is technically free, and those of us who use it need to know the only product FB sells is us—our information.  Personal information about buying habits, religion, politics, opinions, photos—it’s all consumed and regurgitation by Facebook to buy and sell us. 

But Facebook is also pushing it’s own politics, and will blacklist our posts that they don’t like.  I’m reposting some of my blogs at my Facebook site, and they all come up with a warning—even if it is a recipe or a holiday tradition. FB by technical snooping knows I’m not one of them.  I’m just some deranged, low class, low caste college educated American who escaped the clutches of the Democrat party in 2000 for fresh air, liberation and truth.  There are a lot of us out there—every ethnicity, age, sex, religion—black, brown, white, rich, poor, employed, retired, Protestant, Jew, Muslim, Catholic. The U.S. capitalist system with freedom of religion and the religion of meritocracy has allowed Zuckerberg to arise to the heights of success, but he landed on a dead branch of socialism and is trying to clip the wings of others.  Ironically, it’s the capitalist way. Always kill off the competition.

I got a black mark for pointing out the racism and eugenics of the Leftists among us. I got a black mark for citing Newsmax, a conservative TV News source. I got a black mark for posting a an AA list on how to stay sober just for today. So I’m embedded in the the FB file dungeons as a right wing nut, no matter if I post recipes or voter fraud stories.

I have a lot of cookbooks and recipe files—some almost 100 years old, from my mom and mother-in-law to Inglenook to Betty Crocker to a collection from Ogle County Illinois homemakers.  But there are more people who have come forward to testify about voter irregularities at the polls, from the cemeteries  and from voting machines than I have recipes.  All those patriots are willing to put their reputations (and lives) on the line, and they’ve been silenced by the very government and political parties they want to save.

Never ending battle with books

 I wish my culinary skills matched my kitchen bookshelves. Yesterday we had our entry and kitchen floors cleaned (thanks to our son who made the arrangements), so the furniture had to be moved. I was able to remove maybe 7" of things I didn't need, and rearranged it all when we put it back. I just counted the cookbooks--33 of them--from hard bound, spiral bound, church ladies, and Upper Arlington Public Library Christmas collections, plus the little box of recipes from my mother, all the clippings from the Columbus Dispatch and printouts from internet recipe sites I keep in a folder. I need to entertain more, because it's really difficult to cull the culinary shelf.

My latest purchase for $2.00 at Marc's that won't be used--Taste of Home 2011 Collection--recipes are too esoteric and difficult. But I do like to look at the photos.  https://www.amazon.com/Taste-Home-Christmas-Catherine-Cassidy/dp/0898218306

We are hosting both Christmas Eve dinner and Christmas Day dinner; our son is donating the ham and bringing the wine, and our daughter will be contributing a sugar free pie. I have two sets of Christmas dishes to choose from.  Now to figure out the rest of the story.

My new cookbook, Deceptively Delicious

I had no idea I’d purchased an afternoon of reading for $1.00, Deceptively Delicious by Jessica Seinfeld.  First, I’d never pay $25.00 for a recipe book, especially in 2007, but $1.00 looked like a good price on the library sale shelves.

I vaguely remembered the story of Jerry and Jessica Seinfeld, but had to look it up. He of course, was a famous comedian whom I rarely watched.  Then after he retired (I think) he married a much younger woman who was escaping a brief marriage, then they had babies and she made books. https://en.wikipedia.org/wiki/Jessica_Seinfeld

Their kids are now 20, 17 and 15 or approximately that, and when they were young she had some trouble getting them to eat, so she wrote cook books, one of which was the one I bought for $1.00.

I’m not sure the recipes are simple, the ideas are simple or if it’s supposed to be easy. But it has occurred to me recalling years ago when I tried to teach a young woman some basics of cooking who had never helped her own mother in the kitchen, that there’s a lot left out of cookbooks.  For instance:

1 cup whole-wheat breadcrumbs—how would you explain this to someone who didn’t know how to make them or where to buy them; it’s not like they are in the bread section of a grocery store.

This whole cookbook is built around the idea of pureeing food and then slipping it into regular recipes.  For this you need a food processor which I’ve never used, and the instructions are not particularly clear: put the (item) in the processor, secure lid, press on button and puree until smooth.  Does a beginner just learning how to peel carrots understand that?

However, I suppose if your kids won’t eat regular, hearty textured food, slipping some puree into the French Toast or scrambled eggs might do the trick.  And it’s certainly not going to hurt adults.

I think a lot of women have larger freezers than I do and definitely more patience.  Maybe jars of toddler baby food?

And thank you Mom for all the things I learned from you that I never thought about so I didn’t have to start from scratch with a book.

Sorting through old recipes

The painters have finished; bookshelves are put back. I'm going through some loose recipes, pitching most, especially if they need cans of concentrated soups to make them taste good or I haven't tried them in 15 years of saving.

Here's a keeper. I made it for Christmas Eve 1996, "Light Baked Potato Soup." It's called light because the original had about 1100 calories a bowl, and this is 385. Best potato soup I ever ate and very hearty. The chef's index is still up on the web, so here it is. http://www.cafecreosote.com/recipe1.php3?rid=269

This is supposed to be similar to Houlihan's potato soup--which I've never tried and don't know if it is still on the menu. But if it is, it's over 1000 calories and you can't have dessert!

Some are just too cute to pitch. Like my daughter's hand printed (maybe 7th grade?) recipe for Chocolate Delight with a French Christmas carol. A recipe typed (manual) on Mrs. Robert F. Kennedy's note stationery given to me by Lynne Wilburn for Chocolate Cake (I'm seeing a theme). A hand written recipe on yellow lined paper for “Pumpkin Pie Squares” with a "to Olive from Meredith" note. "Refrigerator Pickles" recipe dated 9-4-96, probably my mother's on my dad's note paper. A pre-1989 Thanksgiving card from my sister with a Cranberry relish recipe in it. "Bus tour casserole" hand written by me from my mother's collection which I think was from a tour she and my sister took to New England. And a few from my "crunchy" days in the 1970s when my family was forced to eat a FLOTUS type menu.

This wasn’t in the pile, just like seeing Mom’s handwriting.

Chocolate Peanut Butter Cake for one

My husband has really been enjoying the 3-2-1 cake because he can make it himself when he gets the munchies.  Here’s another quickie cake that’s made in the microwave.

Two Minute Chocolate Peanut Butter Cake

1 egg
1 Tbsp brown sugar
2 Tbsp peanut butter
1 Tbsp flour
1 Tbsp cocoa
1/4 tsp baking powder
a small handful of chocolate chips

In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork. Stir in the chocolate chips and pour batter into a greased ramekin or mug. Microwave for 1 minute. Eat straight from the ramekin or mug, or invert onto a plate. Serves 1.

http://www.babble.com/best-recipes/two-minutechocolate-peanut-butter-cake/

Since most cake recipes usually call for only 2 eggs, I’m a little surprised at the proportion of egg to dry ingredients, and also no shortening—unless the peanut butter fat takes care of that. See, I haven’t tried this yet—hoping you do and let me know.

Lakeside Antique Show today

I didn’t see anything at the dealers, but there was a yard sale about 2 blocks away and I found two books for $.50 each, The folklore of Maine, by Horace P. Beck, 1st ed., 1957, nice cover, perfect condition, but dull to read, and the 1998 hardcover of Taste of Home Annual Recipes. These recipes are very similar to what I already make, but they are useful for jogging the memory.  I think today I’ll make “Calico eggs,” which has peppers, onions and tomatoes.

Also saw a very easy looking sausage dish, “Sausage granola squares.”  1/2 lb of bulk sausage, 3/4 cup of granola cereal with fruit and nuts, and 1 egg slightly beaten. Combine, put in 2 qt. baking dish, at 375 for 20 min.  It doesn’t say to lightly cook the sausage and drain first, but I would. 1 serving (1/2 cup) equals 205 calories, 15 g fat (5 g saturated fat), 74 mg cholesterol, 270 mg sodium, 11 g carbohydrate, 1 g fiber, 7 g protein.

 

Cabbage soup for lunch

After I started this one, I thought I'd check google. Hmm. Cabbage soup doesn't seem to be a hot topic. Here's what I had. A very tired, half a head of cabbage. I trimmed off all the brown and limp, and chopped it up with a medium onion, and put it on the stove with home homemade chicken broth. I usually keep a lot of broth on hand, but the other day decided it looked a little pricey, so I just cooked some chicken and froze some of the broth. That's what I'm using. The recipes I looked through all used beef broth, some included potatoes and carrots. I have that. And I also have some green peppers and some tomato juice that needs to be used up. I looked through Granddaughter's Inglenook Cookbook, but that wasn't old timey enough.

I'm sure my mid-19th century Great grandmother Nancy (near Dayton) and Great-great grandmother Mary Ann Elizabeth (Dandridge, TN) must have kept this kind of food around the house--not having refrigeration and huge families. By the end of February, carrots, potatoes, turnips, onions, and cabbage must have become pretty boring and probably looked as limp and tired as what I had in the frig this morning.

I looked in More-with-less cookbook and found something called "Good Friday Vegetable Soup," which uses chicken broth, carrots, onions and cabbage, as well as green beans. I don't want to add any beans. I'd throw in some corn, but my husband hates corn. One of the recipes I googled was sort of a sweet-sour flavor using a touch of brown sugar and lemon juice, so I tossed in a little of that.

I'll let you know. . . but it sure smells good.

Update: It was fabulous with some crackers and cheddar cheese. That sweet-sour touch did it. Also I sprinkled in some bacon bits.