That’s right, I’ve made this recipe three times, in three different formats. Each time just tweaking the spice mixture until it was to my satisfaction. Just different cooking times in different cooking vessels. (Here’s the cookie version from today.) 1 15-oz can of pumpkin puree (pure pumpkin, please — none of that “pie filling” stuff) 1/4 cup (1/2 stick) butter, melted 1/4 cup sweetener* 2 eggs 1 tsp vanilla extract 1 Tbsp cinnamon 2 tsp allspice 1 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp baking soda 1/4. . . Read More!
I had a horrible dream last night, in which some unknown evil person broke off all the branches of my little lemon trees. Although I guess as far as bad dreams go, that’s pretty tame. Nevertheless, this morning I went out to make sure my little friends were all right. Trouble the cat accompanied me out onto the balcony, as always. She loves it out there, even though she’s the one who’s afraid of most people. On the flip side, Commie the social butterfly is terrified of the deck. He’ll. . . Read More!
We had a discussion about banana bread at work the other day. Mainly it centered on the concept that you can replace the eggs in a banana bread recipe with applesauce. My point was that you’re taking the ONE ingredient in the whole thing that isn’t sugar, and replacing it with more sugar. Bleah. But since then, I was jonesing for banana bread. So this is what I came up with. 2 ripe bananas, mashed 1/2 stick butter (1/4 cup), softened 1/2 cup coconut flour 1/4 cup almond flour 1/3. . . Read More!
I’m still working on perfecting a recipe. It’s getting better all the time! Chewiness is hard to achieve with gluten-free baking, but these cookies came pretty close. These aren’t low-carb cookies per se, but they’re lower carb than normal cookies. I’d say roughly half the carbs of a standard wheat-flour-and-white-sugar cookie. 1/2 cup (1 stick) softened butter 1/3 cup dark brown sugar 1/3 cup Splenda 1 tsp vanilla extract 3 eggs 1/2 tsp baking powder 1/2 tsp salt 1/4 cup + 1 Tbsp coconut flour* 1/4 cup almond flour 1/4. . . Read More!
I prowled around the internets for a gluten-free cupcake recipe, so I could celebrate my birthday with a little baked good or two. Let me tell you, friends and foes, it’s very hard to find a gluten-free cupcake recipe that’s not also vegan. Unacceptable, I say! I demand butter in everything. And egg makes any baking better. So I cobbled together what I could. My first attempt was a small batch, just to see what happened. Here’s what I mixed: 1/3 cup coconut flour 1/3 cup gluten-free baking mix (I. . . Read More!
I have my meatballs totally dialed in. They’re not only delicious, but they’re also super tender. And gluten-free to boot! Start with the non-meat ingredients: 1/2 cup potato flakes 1/2 cup grated parmesan cheese 1/3 cup water (or beef stock) 3 Tbsp dry parsley 3 Tbsp chopped garlic 1 tsp chili powder 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/4 tsp thyme 1/4 tsp basil 2 eggs Mix all that together so you get a spicy, gummy paste. Then add 1 pound of ground beef and 1. . . Read More!
Second attempt, with some recipe adjustments. I made the balls a little smaller, and put them up on a wire rack over a foil-lined cookie sheet so they wouldn’t be swimming in their own released fat. I also used less fatty beef, but that’s primarily because it’s what was on sale this week. And I added another egg. 2 lbs. ground beef (93/7) 1/2 cup potato flakes 1/3 cup water 2 eggs 1/2 cup grated parmesan cheese 3 Tbsp chopped garlic 3 Tbsp parsley 1 tsp chili powder 1/2 tsp. . . Read More!
Whew, that name is a mouthful. Can you not call it spaghetti if it’s not made of wheat? At any rate, I got this gluten-free spaghetti-style pasta hoping to find something that would hit the spot when I was really jonesing for a noodle. There were actually a few choices for GF noodles; some were made from rice, some corn, some quinoa. I chose the De Boles because it was the cheapest by far. Seriously, it was Whole Foods prices at the Publix for most of the other brands. Where. . . Read More!
So in the barbecue sauce post, the concept came up that reduced-sugar products had blue labels. And reduced-fat had green. In the comments, it came up that in Canada and Australia, a blue label means low-salt. I forayed out to the grocery store and looked around. Here’s the row of ketchups: Where blue deals with sugar, orange is all about salt, and green is … organic. The soup aisle disagreed completely: Here, green is reduced sodium, while off-white is “light” — which usually means low-fat and low-calorie. Overall, the color. . . Read More!
BBQ sauce is a tougie as far as low-carb goes. There used to be a sugar-free sauce put out by … I’m tempted to say K.C. Masterpiece, but I may be wrong. One of the big names, anyway. It was discontinued probably 2 years ago. It looks like there are a couple of sugar-free BBQ sauces on the market, but I’ve never seen them in any store. Scott’s, Smokin’ Joe, and Nature’s Hollow all come up on a Google search for sugar-free sauce, but I’d have to send away for. . . Read More!