Author: Robert Andrews

MISC RECIPES FROM MY PHONE NOTES 1

Recipes
ROASTED CORN
Cut off 3 cobs
Squeeze off juice
Add 2 TBL mayo
2 TBL sour cream
2 TBL Cotija cheese
Salt
Chipotle chili powder
Zest and juice from one lime
Served room temperature or microwaved
Serve with chips

HARD BOILED DEVILED EGGS

Put 6 Cold eggs into pot of cold water
Put on a oven on high
As soon as it starts a rolling boil, put into ice cubes and turn it down to medium low
Let boil for 10 minutes, Stirring the eggs gently at three, six and eight minutes to Free center the yolks
Remove eggs and put in the icewater for 3 minutes
Peel while still barely warm under running water
Cut in half and separate the white from the yolks
If you have one, put the yolks through a potato ricer. Otherwise, just crush them up with a fork.
Add 2 tablespoons miracle whip or mayo
Add 1 teaspoon white vinegar
Add 1/2 teaspoon salt
Add 1 tablespoon Dijon mustard. Use dry mustard if the filling seems a little wet.
Mix all together

Add toppings
See list of possibilities

CHARLESTON CHEWY

One stick melted butter
One cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
One egg

Three-quarter cup flour
1 teaspoon baking powder
Sift together
Add wet ingredients to the dry
If desired mix in one half cup chopped pecans

Pour into buttered baking dish
Smooth as flat as possible
Put into oven preheated at 350°
Bake for 20 minutes
Let cool before cutting.

Optional: get a recipe for a hard chocolate topping

Green sauce.s%z5
One poblano
One Anaheim
Three tomatillos
Two serranos
Three jalapeños
Bake at 450° for 35 minutes
Add One bunch of cilantro chopped
One bunch of green onions chopped
Avocado
Lime
Vinegar
Purée into sauce

 

FRENCH ONION SOUP

Play save a Dahlia onion into 1/4 inch strips
Cook at low heat with 1/2 stick butter and a sprinkle of salt
Cover and Simmer for 1 1/2 hours
Stir occasionally

Add 1/2 cup of marsala wine or sweet wine
Add 2 cups chicken stock
Add 2 cups of beef broth
Slice low moisture part skim mozzarella into 1/4 inch slices
Cut Italian bread or Baguette isto thick slices, butter, and put under broiler until brown.
Spoon soup into tureens and place on baking sheet
Put mozzarella on top of toasted bread
Top with grated Gruyère
Return to broiler until cheese is brown and bubbly

Cooking for Life

This page is being renovated

You can learn the basic skills you need to serve you the rest of your life, or improve the skills you already have.

All classes are billed at $100 per hour for the first hour per day, then $60 per hour thereafter in 5 minute increments.

Select from the following recipes and skills you wish to learn.

Beginner

      • How to Boil Water
      • Making Great Coffee
      • Basic Knife Skills
      • Cooking Eggs
      • Keeping Food Safe

Intermediate

      • Knife Skills
      • Gravy
      • Burritos
      • Seven Layer Bean Dip

Advanced

      • The Five Mother Sauces
      • Using a Spirilizer
      • Hollandaise Sauce / Eggs Benedict
      • Sous Vide

 

Spinach Tortilla

This recipe is conceptual at this point.

For 12 Tortillas or 8 large tortillas

  • 4 C Flour
  • 1/2 TBL Baking Powder
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 C Sauteed Spinach (drained)
  • 1 TBL EVOO
  • 2 C Warm Heavy Cream

Step by Step

    1. Combine and mix flour and baking powder.
    2. Blend until completely blended – spinach, salt, and EVOO.
    3. Mix in heavy cream
    4. Add 3 C flour and mix
    5. Pour 4th cup of dry flour onto slab and dump flour mixture onto dry flour
    6. Knead until finger indent bounces back
    7. Cover and let rise 20 minutes
    8. Separate
      • Half, half, and then thirds for 12 smaller tortillas
      • Half, half, and then half for 8 larger tortillas
    9. Cover and let rise 20 minutes
    10. Roll flat and as thin as possible
    11. Put in hot cast iron skillet until bubbles form (about 45 seconds)
    12. Flip and cook another 30 seconds.

 

Homemade Spinach Tortillas

(Makes 6 tortillas – from The Conscious Plant Kitchen)

This recipe has excellent reviews with users saying they’re “absolutely delicious,” “so easy to make,” and that they’ve made them multiple times successfully.

Ingredients:

  • 2 cups all-purpose flour (plus 1/4 cup for dusting/rolling)
  • 3 cups baby spinach (lightly packed, washed and drained)
  • 3 tablespoons olive oil
  • 1/2 cup water
  • 1/2 teaspoon salt

Instructions:

  1. In a food processor, add flour, washed/drained baby spinach, water, olive oil, and salt.
  2. Process on medium-high speed until it forms a dough ball. If too wet, add extra flour. If too dry, add a splash of water.
  3. Transfer dough to floured surface, sprinkle flour on top, and oil your hands. Knead the dough a few times until soft, elastic, and easy to roll.
  4. Divide the dough into 6 equal balls.
  5. Roll each ball on a floured surface with a rolling pin into a thin 7-8 inch wide by 1/8-inch thick flatbread.
  6. Warm a non-stick pan over medium-high heat and cook each tortilla for 2 minutes or until dark spots form on the bottom. Flip and cook the other side for about 1 minute.
  7. Stack cooked tortillas on a plate and cover with a kitchen towel to keep them soft and warm.

Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze and thaw at room temperature before serving.

Notes: Users recommend adjusting flour as needed based on moisture from the spinach, and some suggest a quick high-heat fry with no oil to maintain flexibility when filling.

This recipe is quite similar to yours but uses less flour and includes the spinach directly in the food processor rather than sautéing it first!

Claude’s Pumpkin Custard

I asked Claude.ai for a pumpkin custard recipe that did not use heavy cream and that was easy to make. This was the result. Very good!

Here’s a straightforward pumpkin custard recipe:

Pumpkin Custard
Ingredients:

  • 1 cup ± pumpkin puree (canned or fresh)
  • 1 apple (my addition)
  • 3 large eggs
  • 1½ cups whole milk
  • ½ cup granulated sugar
  • ½ cup brown sugar (my addition)
  • 1 TBL corn starch (my addition)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. In a large bowl or food processor, blend together the apple, the pumpkin puree and the eggs until smooth.
  3. Add the milk, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely combined.
  4. Pour the mixture into 6 individual ramekins or custard cups, or into one 1½-quart baking dish.
  5. Place the ramekins in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (this is a water bath).
  6. Bake for 40-45 minutes for individual custards (or 50-60 minutes for one large dish) until the centers are just set but still slightly jiggly.
  7. Remove from the water bath and let cool. Refrigerate for at least 2 hours before serving.

The custard will firm up as it cools. Enjoy!

Non-Perishable Emergency Food

9 Nutritious Nonperishable Foods To Stock for Emergencies

Grocery store aisle showing canned beans in tomato sauce in focus. Down the aisle and out of focus is a woman with a shopping cart.

Natural disasters can strike at any time, often with little or no warning. Even when meteorologists are able to issue early warnings, the public response is often panic buying — leaving grocery store shelves near-empty and bottled water nowhere to be found. When these unlikely events occur, all you can do is be as prepared as possible. This includes having a fully stocked pantry with plenty of nutritious and nonperishable foods. These long-lasting provisions can help you get by until your life returns to normal. Here are a few essentials you should have on hand, just in case.

Canned Tuna

Canned tuna can last for up to several years if kept in a cool, dark place, making it one of the better emergency foods available. Each tin of tuna is loaded with protein to keep you energized, and plenty of healthy omega-3 fatty acids for eye and brain health. Tinned tuna is versatile as well, and can be enjoyed in a sandwich, salad, pasta dish, or even straight out of the can if your supplies are limited. If you’re not a fan of tuna, canned salmon and chicken are suitable substitutes.

Dried Fruit

Fresh fruit can go bad in a matter of days, especially if you’re currently without refrigeration. But dried fruit can provide you with essential nutrients for weeks, if not months. Pick up a bag of dried fruit — preferably one without added sugars, as those could cause dehydration. Also get a package that’s easy to reseal, as a tight seal can keep the dried fruit fresher until things return to normal.

Protein Bars

Protein, granola, and cereal bars are the perfect handheld snack for staying energized when you’re digging your car out of 10 feet of snow. They’re also kid-friendly, and for the most part, not messy. They’ll keep you feeling full and can even be used as a meal replacement if necessary. When shopping for bars that pack a nutritional punch, look for options with high protein content (10 grams or more), no added sugars, and low carbohydrates (under 20 grams).

Peanut Butter

Peanut butter is rich in healthy fats and touts plenty of protein, making it a great item to keep on hand in case of emergency. Unopened commercial peanut butter can last six to nine months at room temperature. Once opened, it will remain safe to eat for two to three months. In these situations, it’s best to avoid natural peanut butter, which doesn’t contain stabilizers and needs to be refrigerated. Peanut butter is delicious whether you’re vegan, vegetarian, or a meat eater. Enjoy it straight from the jar, on crackers or toast, or in a creamy sauce for noodles.

Bottled Water

Some emergency situations result in contaminated or no running water, which may mean you’ll have difficulty finding water that’s suitable to drink. This is why you should always have an emergency supply of bottled water. Experts recommend having a three-day supply of bottled water on hand, which equates to around a gallon per day for each person in the household. This water can be used for drinking, cooking, bathing, or brushing your teeth until the communal water is safe to drink again.

Trail Mix

Most bags of trail mix contain nuts that’ll keep you full of energy, which can be especially helpful if you’re running around after an emergency. Just try to avoid trail mix that contains a lot of candy, as sugary treats may dehydrate you and make you feel worse. Shop for trail mixes that come in resealable bags, which can keep the contents fresher for longer.

Rice and Beans

Cans of beans and bags of rice are easy to cook when your supplies and appliances are limited, so long as you have access to an open flame or another heat source. Beans are full of protein and essential minerals such as iron and potassium, while rice has plenty of carbs to provide the body with energy. Even better, beans and rice last for a long time, so they’ll be readily available whenever an emergency strikes.

Energy Drinks

Not only is it critical to have drinking water, but energy drinks can also help replenish essential fluids and electrolytes. Keep a few bottles of Gatorade or Powerade handy to provide fuel when a disaster hits. You can also purchase electrolyte drink powders or tablets, such as Liquid IV, LMNT, or Nuun, which you can add to a glass of water for a boost of hydration whenever you need it.

Pet Food

Don’t forget about your fur babies in an emergency situation. While you may like giving them freshly cooked steaks fit for a human, sometimes (as in the event of a natural disaster) you simply don’t have the means. Be sure to have a backup supply of cans or bags of pet food handy. Dry pet food can last up to a year and a half if properly sealed, so purchase a big bag and keep it tucked away in a cool, dry place just in case. Unopened canned food can be eaten by your pet up to two years after its manufacturing date and also can help keep your dog or cat hydrated.

Nonperishable foods are good to have on hand whether you’re preparing for hurricane season or need a quick dinner made from pantry staples. To make it easier on your wallet, pick up a few extra items every time you shop for groceries. While most disasters are unlikely to require more than a three-day food supply, stocking your pantry for two weeks of nutritious meals is even better.

 

No Refrigeration Needed

19 Items Professional Chefs Never Refrigerate

1. Ketchup

Ketchup is something I’m always surprised to see in the fridge. Who wants cold ketchup on their hot fries or burger? Its acidity level is high enough to prevent microbial growth, and its sugar content is also a preservative. Just keep it out of direct sunlight, and it should be fine.

2. Potatoes

Many fruits and vegetables benefit from being stored in the fridge, but spuds are an exception. In refrigeration, they convert some of their starches to sugars (a natural antifreeze), which messes with their flavor and texture. They need a couple of weeks after coming out of refrigeration before the sugars revert to starches, which drove me crazy when I was preparing hand-cut fries at my restaurants. Chilled potatoes brown too quickly, making the fries darker than desired.

3. Mayonnaise

This one may surprise you if you grew up on stories of people getting sick at picnics from foods containing mayonnaise, but it’s true. Store-bought mayonnaise is acidic enough to keep safely at room temperature. Don’t believe me? According to Hellmann’s (aka Best Foods), the top-selling mayonnaise company in the U.S., its product can be stored at room temperature for up to a month after opening, or two months in the refrigerator.

The problem is actually the foods you mix with the mayo. I buy mine in the big jar and use it to refill a squeeze bottle. I only ever reach into the jar with scrupulously clean utensils, so food never comes in contact with it.
Related:

Important note: This only applies to commercial mayonnaise. Your homemade mayonnaise is extremely perishable and requires proper refrigeration.

4. Mustard

Mustard, like ketchup, is a condiment with more than enough acidity to keep it food safe. This applies to plain old yellow “ballpark” mustard, the hot English style, Dijon mustard, or grainy deli-style mustard … whatever you’ve got, in other words.

5. Soy Sauce

I always have a bottle of soy sauce sitting on a shelf near my kitchen work area, and it never goes into the fridge. Its high salt content keeps it food safe, and I use it frequently enough that it never goes bad. (Soy sauce adds a great umami kick to anything you cook.) The same goes for my bottle of Worcestershire sauce that sits beside it.

6. Tomatoes

There are a lot of fruits that only ripen properly at room temperature, and tomatoes are one of them. (We eat them as a vegetable, but they’re technically fruit.) If you refrigerate tomatoes before they’re adequately ripened, their flavor is stunted and their texture suffers. You can refrigerate them once they’re fully ripe to prolong their freshness, but they’ll taste better if you let them come to room temperature before you eat them.

7. Hot Sauce

Hot sauce is another food that’s acidic enough to store sans refrigeration. It’ll last for months at room temperature, and its flavors will remain full and bold. After about six months, though, the hot sauce will finally begin to lose its potency. If you only bring out that bottle of Tabasco a couple of times a year for bloody marys, it’s probably best to refrigerate it.

8. Avocados

Scroll up a few lines to the section about tomatoes — that applies to avocados as well. They simply won’t ripen in the refrigerator, full stop. So leave them on the counter until they’re ripe, and then use them quickly. If you have more than you’ll use in a day or so, at that point, it’s OK to refrigerate the rest to keep them from progressing to the “eww, ick” stage.
Related:

9. Fresh Basil

Most fresh herbs will keep for a long time when stored in the fridge, but basil is an exception. Simply put it in a glass of water and place it on the countertop. (Trust me on this — I grow basil in my garden every year.) That’s why good supermarkets leave the herb out, often near the tomatoes, rather than put it in a refrigerated case.

10. Stone Fruit

Stone fruits, such as peaches, plums, and nectarines, fall into the same camp as avocados and tomatoes because they’ll never fully ripen if you pop them in the fridge. Instead, they’ll develop a mealy texture, which is not what you want at all. As with tomatoes and avocados, though, if you’ve cut into one and won’t finish it, it’s OK to refrigerate the remainder to prevent it from spoiling.

11. Nuts

I’ve personally gone both ways on this, because keeping nuts refrigerated does stop their natural oils from going rancid. Cooler temperatures mess with their flavor and texture, though, so I’ve gone back to buying only what I’ll use in a reasonable time frame and storing them in my pantry. An exception is the pine nuts I use to make pesto, which I buy in bulk and keep vacuum-sealed in my freezer between summers.

12. Chocolate

If you spring for some really good chocolate for baking or an occasional treat, you may be tempted to keep it in the fridge. Don’t do that. The cocoa butter in chocolate misbehaves at cold temperatures, giving it a disappointingly crumbly texture and powdery surface over time. The latter issue is known as “bloom,” and it’s just the cocoa butter coming to the surface, so don’t throw away your chocolate if you see it. It’s perfectly fine to eat and will melt away if you bake with it.

13. Coffee

Like chocolate, its frequent partner, coffee tastes best when not frozen or refrigerated. The chill dampens the volatile oils that give coffee its robust flavor, and going in and out of the fridge can cause condensation on the beans or ground coffee (especially in humid climates like mine). Condensation can lead to spoilage, which is pretty ironic in this context.

14. Apples

I live in apple-growing country, and my grandkids and I eat a lot of apples. OK, they eat the first few bites of a lot of apples, but the point remains the same. Apples are a naturally long-keeping fruit, and refrigeration can mute their flavors. Don’t do it unless the apples are cut up or getting past their prime.

15. Nutella and Peanut Butter

These spreads are also beloved by my grandkids, and both are perfectly fine (better, even) when they aren’t refrigerated. Mainstream peanut butter brands are packed with preservatives and will last months without issue. Natural peanut butter only needs refrigeration if you don’t eat it often. Chocolate and hazelnut Nutella, and its competitors, develop a weird texture if they’re refrigerated.

16. Honey

It would never occur to me to refrigerate honey, so I was quite surprised to learn that some people do. Sugar is a preservative, and honey is mostly sugar. It will last for centuries when sealed to keep out moisture, so relax and leave it in the pantry. Refrigeration also makes honey crystallize faster, making it a pain to get out of the bottle.

17. Cucumbers

For a lot of people I know, cukes go right from the shopping bag to the crisper drawer. That’s a bad idea because the cold, dry air of the refrigerator will make the cucumbers deteriorate pretty quickly. I’ve regularly kept my homegrown cukes on the counter for a couple of weeks without problems

18. Citrus Fruits

Citrus fruits are exceptionally versatile, making them a staple in many kitchens. Oranges, lemons, limes, and grapefruit all keep really well at room temperature, and refrigeration tends to suck the moisture out of them pretty quickly. Leave the fruits out, perhaps in a hanging basket or concrete bowl, and only refrigerate them after they’re cut.

19. Fresh Peppers

We’ll finish with fresh peppers, another fruit masquerading as a vegetable. Like many others on this list, they will continue to ripen if you leave them on the counter, and that’s when their flavor and texture are best. This is true for both sweet and hot peppers. I refrigerate mine after I cut into them, or if I’m looking to preserve hot peppers’ “green” flavor and don’t want them to ripen and sweeten.

Hawaiian Rolls

 

Hawaiian Sweet Bread–Style Dinner Rolls

Hawaiian Sweet Bread–Style Dinner Rolls

  • Makes 15 rolls
  • Cook Time = 4½ hours
    From its small-town roots in Hilo, Hawaii, King’s Hawaiian Sweet Bread has become a mainland favorite. This is our homemade dinner roll version that delivers the characteristic soft, sweet, feathery crumb. (For a sandwich loaf, see the recipe below.) King’s doesn’t use pineapple juice, but it is called for by a number of copycat recipes. We found it provides depth without adding fruitiness. Milk powder contributes to a loftier rise, making the crumb light and tender, and promotes deeper browning. The rolls are best the day of baking, but they keep for a day or two at room temperature and will hold for up to a week in the refrigerator. To rewarm, wrap in foil and place in a 350°F oven for about 10 minutes.

Tip

Don’t use fresh pineapple juice, which contains bromelain, an enzyme that will affect gluten development. Pasteurized pineapple juice—whether canned, bottled or in a carton—has been heat-treated, which deactivates the bromelain.

Ingredients
  • 445 grams (3¼ cups) bread flour, plus more for dusting
  • 71 grams (⅓ cup) white sugar
  • 27 grams (¼ cup) nonfat or low-fat powdered milk
  • 2¼ teaspoons instant yeast
  • 1 teaspoon table salt
  • 6 ounce can (¾ cup) pasteurized pineapple juice
  • 57 grams (4 tablespoons) salted butter, melted and cooled slightly, plus more for the pan
  • 3 large eggs (1 egg separated)

Step 1

In the bowl of a stand mixer, whisk the flour, sugar, powdered milk, yeast and salt. In a 2-cup liquid measuring cup, whisk the pineapple juice, butter and the 2 whole eggs plus the third egg yolk. Attach the bowl and paddle attachment to the mixer. With the mixer running on medium-low, slowly add the pineapple-juice mixture, then mix until a webby, batter-like dough forms, about 3 minutes.

Step 2

Swap the paddle attachment for the dough hook. Knead on medium, scraping the sides of the bowl and hook as needed, until smooth, shiny and extensible, 10 to 12 minutes; the dough should clear the sides of the bowl but stick to the bottom. It will be quite slack, not firm and bouncy. Gather the dough in the center. Cover and let rise at room temperature until doubled, about 2 hours. Meanwhile, brush a 9-by-13-inch metal baking pan or glass baking dish with melted butter.

Step 3

Flour the counter and turn the dough out onto it; dust the top with flour. Using a chef’s knife or bench scraper, divide into 15 portions, each about 60 grams (2 ounces). Dusting your hands with flour as needed, form a portion into a taut ball by rolling it against the counter in a circular motion under a cupped hand, then pinch the seam on the bottom. Place seam side down in the prepared pan, about ¼ inch from the corner. Repeat with the remaining portions, placing the dough balls in 5 rows of 3. Cover loosely with a kitchen towel. Let rise at room temperature until doubled and the rolls are touching, about 2 hours.

Step 4

About 1½ hours into rising, heat the oven to 350°F with a rack in the middle position. In a small bowl, whisk together the egg white and 1 tablespoon water; set aside. When the rolls are ready, gently brush the tops with egg white. Bake until the rolls are risen and deep golden brown, about 25 minutes. Cool in the pan on a wire rack for 10 minutes. Gently invert the rolls from the pan, then turn them upright. Serve warm or at room temperature.

Step 5

Hawaiian Sweet Bread–Style Sandwich Loaf: Make the dough and let rise as directed. While the dough is rising, brush a 9-by-5-inch loaf pan with melted butter. Flour the counter and turn the dough out onto it. With floured hands, gently pat the dough into a 9-by-12-inch rectangle, with a short side facing you. Tightly roll the dough away from you into a 9-by-4½-inch cylinder. Turn the cylinder seam side down and place it in the prepared loaf pan. Cover loosely with plastic wrap and let rise at room temperature until the dough domes 1 to 1½ inches over the rim of the pan, about 2 hours. About 1½ hours into rising, heat the oven to 350°F with a rack in the middle position. In a small bowl, whisk the egg white with 1 tablespoon water. When the dough is ready, gently brush with egg white. Bake until risen and deep golden brown, 35 to 40 minutes. Cool in the pan on a wire rack for 10 minutes. Invert the bread onto the rack, then turn upright. Cool completely before slicing.

 

Substitutions to Lower Carbs

1. Cauliflower Rice Instead of White Rice

Cauliflower rice has 7 grams of carbs per 1/2 cup serving, compared to white rice with 22 grams. Additionally, cauliflower rice adds 3 grams of fiber to your meal, which can help keep you full for longer. Cauliflower makes for a great alternative to rice that is packed with nutrients and vitamins and saves you some carbs and calories. You can buy prechopped cauliflower rice frozen or fresh, or make your own at home with a food processor

2. Zucchini Noodles (Zoodles) or Spaghetti Squash for Pasta.

Spiralize zucchini or use spaghetti squash to create noodle alternatives for your favorite pasta dishes.

3. Portobello Mushrooms or Lettuce for Burger Buns.   

Use large, grilled portobello mushroom caps or crisp lettuce leaves in place of high-carb buns to hold your burger patty.

4. Veggie Slices or Nuts/Seeds for Chips.   

Snack on sliced carrots, bell peppers, or kale chips instead of potato chips. For added crunch in salads, use nuts and seeds as a substitute for croutons.

5. Cauliflower for Mashed Potatoes.   

Boiled and mashed cauliflower is a creamy, low-carb alternative to traditional mashed potatoes.

6. Lettuce Leaves for Tortillas/Wraps.  

Use large lettuce leaves to wrap fillings for tacos, burritos, or sandwiches, reducing the carb count significantly.

7. Kelp Noodles for Pasta or in Salads.   

These noodles made from seaweed have very few net carbs and are a great, versatile substitute for pasta in stir-fries and salads.

8. Eggs for a Low-Carb Breakfast.   

Eggs are a perfect low-carb, high-protein breakfast choice to replace sugary cereals, providing sustained fullness.

9. Chia Breakfast Pudding for Sweetened Oatmeal.   

Oatmeal is a super-healthy breakfast food, but it’s always nice to have other options.

Per 1-cup serving, chia seed pudding contains 30 grams of carbohydrate compared with sweetened oatmeal’s 49 grams, many of which are from added sugar. Though chia seeds don’t have the whole grains of oatmeal, they pack a variety of their own unique health benefits. Chia seeds are high in omega-3 fatty acids, which help protect your heart, and antioxidants that prevent inflammation and chronic disease. To top it all off, one serving of this pudding boasts 10 grams of fiber, which is 40% of your recommended daily intake.

10.  Sichuan Chicken Lettuce Wraps. 

Lettuce Wrap for Bread.  There’s a reason lettuce wraps are popular. You keep all the delicious filling, but get to cut out 12 grams of carbs.

A large lettuce leaf has only 1 gram of carbs and 5 calories and is a great option for people trying to cut calories in general. Lettuce has a high water content, so it’s a light, fresh alternative to bread to help keep you hydrated.

11. Zucchini Noodles for Linguine.

Zucchini noodles have 4 grams of carbs per cup, compared to traditional linguine with 35 grams. This is another tasty substitute for regular pasta for those who are gluten-free or counting carbs. Added bonus: zucchini noodles are quick to make from scratch and cook in just a few minutes. You can also find them pre-spiralized in the fresh produce section or freezer section of your store.

12. Flavored Seltzer for Soda.

It is probably not news to anyone that soda contains a lot of sugar and calories without much nutrition. The 41 grams of carbs found in a typical 12-ounce can of soda come from added sugar, and provide almost double the recommended daily limit for added sugar. Comparatively, seltzer has zero grams of carbs per 12-ounce can and zero calories as well. If you’re used to the sweetness of soda, try adding a splash of juice to your seltzer for more flavor. You can still get your bubbly fix in a low-carb way.

Substitute pure, distilled spirits for beer.

13.  Vegetarian Spaghetti Squash Lasagna

Spaghetti squash lasagna has around 34 grams of carbs per serving (one quarter of a squash), which is substantially less than the 45 grams of carbs in classic lasagna. Spaghetti squash is fun to eat straight out of the skin, and the strands truly do resemble pasta noodles. This cheesy recipe is delicious twist on a classic.
Yogurt with Blueberries

14. Plain Yogurt with Fruit for Flavored Yogurt

At 13 grams of carbs per cup, plain yogurt with fruit added on top has just one-third the carbs of traditional fruit-flavored yogurt (47 grams per cup). Fruit gives you sweetness without the added sugar of fruit-flavored products. Additionally, fruit adds between 2 and 4 grams of fiber per 1/2 cup to help keep your stomach satisfied and your gut healthy.

15.  Cauliflower Pizza Crust

This recipe for cauliflower pizza crust has 7 grams of carbs and 2 grams of fiber per slice compared to the 24 grams of carbs and zero grams of fiber in wheat crust. It also provides 75% of the Daily Value of vitamin C. Next time you’re having a pizza night, give this veggie-loaded alternative a try. If you buy your cauliflower pizza crust, just know that nutrition varies from brand to brand.

16.  Spinach-Strawberry Salad with Feta & Walnuts – Sliced Nuts for Croutons

Nuts are a great, low-carb way to add crunch to a salad without adding croutons (which have about 7 grams of carbs per 1/4-cup serving). Most nuts have 1 to 2 grams of carbs per tablespoon (note the smaller serving size), saving you 5 grams per serving compared with croutons. Additionally, nuts are loaded with protein and healthy fat to give a nutritional boost to your salad. Toast nuts and add spices; you won’t even notice that the croutons are gone.

17.  Baked Parmesan Zucchini Fries for Potato Fries

These delicious, cheesy zucchini fries have 18 grams of carbohydrates (per cup) while their potato counterparts have about 24 grams for the same-size serving. When the garden is overflowing with zucchini, it can be easy to get into a creative rut. If you are getting bored with zucchini noodles, try this crispy low-carb snack. These fries are coated in a bit of cornstarch and Parmesan to get a crispy coating.
lemon-pepper cucumbers

18.  Cucumber Slices for Crackers: Saves 14 Grams of Carbs

Need a vehicle for dips, sauces or cheese, but looking to cut carbs? Look no further. A 1/2-cup serving of sliced cucumber has less than 2 grams carbs, which is a fraction of the carb content of traditional crackers (16 grams per 1/2 cup ). Many processed crackers are high in sodium too, whereas cucumbers are naturally low in sodium and high in potassium, which helps keep your blood pressure in check. Add a creamy dip or some cheese for a satisfying low-carb snack.
Cauliflower Mac & Cheese

19.  Cauliflower Mac & Cheese for Mac & Cheese

OK, OK. Technically, this cauliflower “mac” doesn’t have any macaroni. But it does have all the saucy, cheesy goodness of mac and cheese with only 12 grams of carbohydrate per serving—compared to around 60 grams in a serving of traditional mac and cheese. As an added bonus, the cauliflower brings 87% of your Daily Value of vitamin C, which gives your immune system a boost.

20.  Chickpea Flour for White Flour

If you follow a gluten-free diet, you may already be familiar with the idea of alternative flours. There are numerous non-wheat types and flavors, from chickpea flour to coconut flour to almond flour. Luckily, along with being gluten-free and high in protein, chickpea flour has only 27 grams of carbohydrates per 1/2 cup, compared to 48 grams per 1/2 cup of white flour. You can’t use it as a direct substitute for white flour, but try it out in socca and other recipes that call for chickpea flour.

21.  Creamy Mashed Cauliflower for Mashed Potato

Even with 32 grams of carbs per serving, it can be hard to think of something delicious that could replace mashed potatoes. With only 10 grams of carbs per serving, this mashed cauliflower gets creamy and makes a pretty delicious potato substitute. It also has fewer calories and more protein and fiber than traditional mashed potatoes.

ALTERNATELY you can use oven-roasted celery root

22.  Cauliflower Buns for Wheat Buns

These cauliflower buns contain only 8 grams of carbs compared to wheat buns with 26 grams of carbs. Like other cauliflower starch replacements, they are packed full of nutrition: this recipe, made with cheese, has 107% your Daily Value of vitamin C and 24% of your DV of calcium. Additionally, they can be made in less than an hour and stored in the freezer.

ALTERNATELY you can use low-carb, high-fiber crispbreads.

23.   For candy, substitute 70% or higher cacao dark chocolate.

Dove Chocolates are quick and easy, and are limited in size alredy.

Bottom Line

To be clear, carbs are not inherently bad for your health—and our bodies (and brains especially) need carbs to function. However, if you are trying to cut out refined-grain foods, we have several ideas for low-carb swaps. Adding vegetables, nuts and legumes to your diet helps boost nutrients and fiber, which can help you lose weight, prevent chronic disease and feel fantastic.

 

 

Potato Pie

CLICK HERE TO WATCH RECIPE

      1. GRATE one frozen chicken breast
      2. SLICE one potato using potato peeler or mandolin
      3. SOAK potato in ice cold water, then drain
      4. ADD potato to chicken
      5. DICE one onion
      6. ADD one egg, salt, pepper, parsley, and other spices to taste
      7. MIX and put half mixture into a skillet
      8. PLACE slices of cheese on the mixture in the pot
      9. TOP the cheese with the other half of the mixture
      10. COVER and COOK on medium heat 12-15 minutes
      11. FLIP using a place as a helper
      12. COVER and COOK another 10 minutes

 

George Washington’s Egg Nog

Ingredients

    • For 1-2 servings:
    • 1 egg, room temperature
    • 1 level tablespoon sugar
    • 1/4 cup bourbon whiskey
    • 1/4 cup whipping cream
    • Nutmeg
  • For 3 quarts:
  • 1 dozen eggs, room temperature
  • 1/2 cup sugar
  • 1 fifth bourbon whiskey
  • 1 quart whipping cream
  • Nutmeg

Directions

Break eggs and separate yolks from white. Beat whites of eggs until stiff. Beat whipping cream until stiff. Beat yolks of eggs to an even consistency, slowly adding sugar. Add whiskey slowly. Fold in beaten egg whites. Fold in whipped cream. Sprinkle with nutmeg.

Steak Cooking Tips

From Quora.com

 

Why do steaks from restaurants taste so much better than the steaks I make at home?

I will tell you, but you might not like the answer.

I’m a cook, and I have cooked a lot of steaks, and everything the other answers say is true. A lot depends on the quality of the meat and the technique.

But there is one thing nobody has mentioned.

Once upon a time, I worked as a server in a restaurant that was known for the quality of their steaks. Steak night was a big deal, and always a full house.

The owner did the steaks himself, and he had a secret recipe for basting that he told me he got from a chef at a chain steakhouse. He wouldn’t tell me the recipe but I saw him add a bottle of Italian dressing, so I knew that was one of the ingredients.

We had a new cook, and one day she was filling the big stove salt shakers. She complained that the salt didn’t taste right, and wondered if it had gone bad, so I asked her where she got the salt from. She pulled a big jar off the top shelf, and showed it to me.

It said Monosodium Glutamate.

She read sodium on the label and mistook it for salt.

And instantly I knew the secret to the steaks.

So the next steak night I watched, and sure enough he reached for the MSG.

It makes a noticeable difference in the taste of meat, and it’s in a lot of prepared steak seasonings that you buy, but it might not be good for you. Personally, I don’t use it.

 

 

There are several reasons why steaks from restaurants often taste better than those cooked at home:

  1. Quality of Ingredients: Restaurants frequently source higher-quality cuts of meat, which can be more marbled and flavorful than what is typically available at home. They may also use specialty suppliers or dry-aged beef, enhancing flavor and tenderness.
  2. Seasoning: Restaurants often use more salt and seasoning than home cooks. Proper seasoning enhances the natural flavors of the meat. They may also marinate or brine the meat, adding depth to the flavor.
  3. Cooking Techniques: Professional chefs have access to commercial-grade equipment, such as high-temperature grills or broilers, which can achieve a nice sear and create a flavorful crust. They also often use techniques like reverse searing or sous-vide, which can improve tenderness and juiciness.
  4. Temperature Management: Restaurants usually have better temperature control, allowing them to cook steaks to the perfect doneness consistently, while home cooks might struggle with maintaining the right heat.
  5. Resting Time: Steaks are often allowed to rest after cooking in restaurants, which helps redistribute the juices for a more flavorful bite. Home cooks sometimes skip this step.
  6. Presentation and Accompaniments: The overall dining experience in restaurants includes presentation and sides that complement the steak, enhancing the overall flavor perception.
  7. Experience: Chefs have more experience and training in cooking techniques, flavor pairings, and timing, which can significantly affect the final product.

To replicate restaurant-quality steaks at home, consider investing in higher-quality meat, experimenting with seasoning and cooking techniques, and paying attention to details like resting time and temperature control.

 

 

 

Ok. Here’s what you do.

Go buy a good cut of steak like a T-bone that is approx 1” thick. Salt and pepper it and let it sit out while you prepare.

Chop some garlic and parsley and mix it up with a few tablespoons of butter. I don’t have measurements, You can’t screw this up.

Put a cast iron pan in the oven at 400 for 30 mins, get it really hot

Take it out and put it on the stove on medium

Put oil in the hot pan, like a two tablespoons

Put your steak in and set the timer for 2 mins.

Move quick, Flip to other side, 2 mins,

Flip again and cook 2 mins,

Flip again, cook for 2 mins.

Last flip, only one minute on this side.

This flipping creates the crust on the steak, the inside will still be rare/uncooked. Don’t fear.

Now, Put it on a plate and put your butter mixture on top of the steak and cover it completely with tin foil for 5 mins.

Now, time to savor….take a bite. Restaurant quality, better than restaurant quality. Yum yum yum.

Now take your heart medicine and cholesterol medicine so that you see another day.

Recipe courtesy of America’s Test Kitchen “how to cook a damn good steak” episode

Kay’s Fudge

  • Two squares of chocolate
  • 2 tablespoons butter
  • Melt on low heat
  • Stir in one cup milk
  • Bring to boil
  • 3 cups sugar
  • 1 tablespoon vanilla
  • Pinch salt
  • Cooked to softball stage
  • Pour onto marble slab or sheet pan
  • Cool and Eat

Instant Pot Pot Roast

This is a note gathering page.  It has not yet been tested.

  • 2 LB pot roast
  • 1 large onion
  • olive oil
  • salt, pepper, onion, garlic, horseradish
  • potatoes
  • flour and butter
  1. Sear the roast on all sides
  2. Deglaze with 2 C stock, then add to instant pot
  3. Season:  salt, pepper, onion powder, garlic powder, horseradish
  4. High Pressure 20 minutes per pound.  Slow release 15 minutes.
  5. Remove roast, and add potatoes
  6. Cook 5 minutes
  7. Remove potatoes
  8. Add 2 TBL flour mixed with 2 TBL butter
  9. Add to 1 C broth and cook until thickened.

 

 

Cranberry Scones

https://www.foodnetwork.com/fnk/recipes/cranberry-scones-7578632?lid=p8lukh3lw6jd

 

https://www.foodnetwork.com/fnk/recipes/cranberry-scones-7578632?lid=p8lukh3lw6jd&nl=ROTD_091624_featurecta&lvrmp=530f2b989e1f6b5c144e6d3a994151a8194204efeb4e51ad8247124d905dd5d6

Beatitudes Grilled Corn Salsa

Ingredients

  • 1 can Shoepeg Corn or baby corn
  • 1/4 red onion (diced)
  • 2 ripe tomatoes (seeds slightly removed and diced)
  • 1 whole jalapeño pepper (seeded and minced)
  • Sea salt and ground black pepper (to taste)
  • 2 medium limes, juiced
  • 1/3 cup fresh cilantro (chopped
  • Scant dill

Instructions

  • Grill corn in cast iron skillet with 1 TBL EVOO and 1 TBL butter
  • Add to bowl with remaining ingredients and stir.
  • Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  • Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
 
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