I used to be obese. Back in 1997 or so, when I was freshly diagnosed with Crohn’s Disease, they put me on steroids. Now, I wasn’t all that petite beforehand, but the steroids (as they do with many people) helped me pack on quite a few pounds. When all was said and done, and I got on different medication that didn’t help break my body further, I weighed around 210. On a 5’4″ frame, that’s quite a lot. I tried low-fat dieting and made it down a few pounds, but. . . Read More!
It’s probably idiotic, trying to make ice cream without an ice cream maker. I mean, I know it can be done — we did it in summer camp. The classic camp method is to put the ingredients in a zip-top bag, then put that bag and some ice and salt into a larger zip-top bag, then toss it around for a while. But the thing is, I’m a lazy ice cream chef. I figured I could maybe just use the freezer, and stir it up regularly. Seems plausible, right? Well,. . . Read More!
Well, it’s not technically FUDGE fudge. But it’s a fudge-like texture, and a delicious flavor. And so much easier to make than actual fudge. I didn’t even need a candy thermometer. I cobbled together a new recipe from some other low-carb recipes. The main thing I was looking for, besides a fudgey texture, was maple flavor. Which is one of my favorite flavors in the world. 1 stick butter 4 oz. (1/2 cup) peanut butter 1 oz. cream cheese* 1 scoop vanilla whey protein powder** 1/2 cup sugar-free maple flavor. . . Read More!
So a while back, I started reading all of my various RSS feeds through Google Reader, instead of using the infinitely lesser features of LiveJournal. And so far, I’m loving GR. The only problem is that they keep recommending new feeds, and I keep adding the ones that look good. I blew Scott’s mind a few weeks ago, when I told him that I was following around 80 feeds. That was a large number, in his mind. Well, I just added in a few new recommendations and counted up again,. . . Read More!
I said the next time I cooked up a spaghetti squash, I’d make alfredo sauce from scratch. So now, I decree: IT IS DONE! Alfredo sauce turned out to be way, way easier than I thought. Here’s the recipe: 1/4 cup (1/2 stick) butter 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 Tbsp minced garlic 1/4 tsp pepper pinch of xanthan gum Melt the butter in a small saucepan over medium heat. Then add the garlic and let it cook a bit in the butter. Add the cream. . . Read More!
It’s that cookie-baking time of the year (happy Solstice, by the way, and I hope your Saturnalia is going well), so I threw together a couple of flour-free recipes. I’m not entirely satisfied, and I’ll tell you why. The first cookies I made were the flourless peanut butter cookies. Many recipes abounded all over the web, from a three-ingredient version (1 cup PB, 1 egg, 1 cup sugar) to some a bit more detailed. But all of the recipes bragged about the cookies being moist and chewy. Flourless Peanut Butter. . . Read More!
I love a dinner that can be made in one dish. I especially love a dinner that can be made in one dish in the oven, where I don’t have to pay attention to it until it’s done. Both main parts of this meal came from Costco. They had a big 6-pack of chicken thighs, 4 thighs to each pack. We tossed them all into the freezer, and just move one into the fridge every time we use one. It’s also apparently the right time of year for Brussels sprouts,. . . Read More!
We hit the Macaroni Grill for a treat lunch, but even in a place with “macaroni” in the title, you don’t need to go carb crazy to get good eats. First off, when the guy comes over to dish up the olive oil and pepper (or as some servers there call it: “Italian butter”, which makes me crazy [it’s like calling bamboo “nature’s wood”] — I think “Italian butter” is actually butter) we tell him that we don’t want bread. (If it were on the table, it’d be a real. . . Read More!
It’s that time of year — winter gourds! Of course, you can find some squash year-round, but they’re definitely more affordable right now. I absolutely love the texture of cooked spaghetti squash, even more than actual spaghetti. But then again, I always used to like my noodles al dente. One smallish squash (the ones we got were a little over 2 pounds, raw) makes 3 or 4 servings of cooked noodley goodness (depending on your serving size). That’s perfect for dinner for two and some leftovers for lunch. We cut. . . Read More!