Cheesecake Tip

I wanted to make a cheesecake in my magic pot for my Christmas dessert, but I had such trouble with a very lumpy batter (even with the ingredients at room temp). I beat it in the stand mixer, whisked it by hand, whisked it again in the stand mixer, and nearly threw it across the room in frustration, as it just would not smooth out! Finally, in desperation, I took my handheld immersion blender to the batter...and it worked like a charm. And despite my fears that I had whipped a lot of air into the cheesecake, it turned out PERFECTLY dense, creamy, and silky—the best one I’ve ever made! Just thought I’d share that tip. Next to the Instant Pot, it's my favorite kitchen gadget. Stick blender FTW!

IP Gluten-Free, Low(er) Carb Cheesecake

Crust:
1 1/4 cups almond meal (or your favorite nut, very finely chopped--I used pecan meal this time)
4 tablespoons melted butter
2 tablespoons sugar or stevia (or half of each)
1/4 teaspoon cinnamon
good pinch of salt

Mix all of the above together and press into the bottom of an 8-inch spring form pan that has been sprayed or greased then lined with a circle of parchment. Place the pan with the formed crust in the freezer while you make the cheesecake batter.

Filling:
2 8 oz. packages cream cheese, softened
2 tablespoons heavy cream
1 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
zest of a lemon
3/4 cup to 1 cup sugar or stevia (or half of each)
2 whole eggs plus one egg yolk

In a stand mixer, blend the softened cream cheese, cream, vanilla paste, salt, and lemon zest until very, very smooth. Add the sugar/sweetener, and blend again until smooth. Add one egg at a time, blending well after each addition. Pour the filling into the chilled crust.

Cover the pan with two layers of paper towel then secure with one layer of foil over the top. Form a sling out of an addition piece of foil, folding it over twice. Put the trivet in the Instant Pot and pour in two cups of hot water. Lower the cheesecake into the pot very carefully using the foil sling. Fold the edges of the sling over so that they do not interfere with the lid closing. Set to manual/high pressure for 40 minutes, let the pressure release naturally for 15 minutes then quick release.

Using the foil sling, lift the cheesecake from the pot. Remove the foil and paper towels from the top. If there is condensation on top of the cheesecake, blot it gently with a paper towel.

Topping:
Mix together about a cup of sour cream, 1/2 teaspoon or so of vanilla, and a teaspoon or two of sugar or sweetener (to taste). Pour the sour cream topping over the hot cheesecake, then refrigerate for six hours or overnight before serving.

Do-It-Yourself Grain Bowls

I was strolling through the Walmarts recently when I came upon some pre-fab frozen grain bowls that looked pretty good. But then I thought, I have grains and a magic pot...and leftover Chinese food containers. I can make my own d*mn grain bowls that are tastier and cheaper! TA-DAH! The ones I saw in the store were barley, kale, and turkey sausage. I used what I had on hand and made farro, Prince Edward Island blend veggies, and smoked turkey sausage. YUM! No fast food drive-throughs for me during finals week!

Methodology:

I put a couple of tablespoons of olive oil in the IP and sauteed half of a large onion (chopped) with four cloves of minced garlic (you can just use two if you're wimpy like that). When tender, I added a cup of pearled farro and two cups of vegetable stock. I cooked it on manual for ten minutes, and let it release naturally.

Meanwhile, I browned a pound of smoked sausage in a large skillet on the stove over medium heat, and then removed it from the pan and sliced it up. To the same skillet, I added another couple of tablespoons of olive oil, the rest of the onion, a couple/few more cloves of minced garlic, and a pinch of hot pepper flakes. When tender, I deglazed the pan with half a cup of white wine, then I threw in a bag of PEI blend veggies, poured in two cups of vegetable stock, covered the pan, lowered the heat to a simmer, and let it cook until the carrots were tender. I added black pepper and seasoned salt to taste.

To build the bowls, I used three leftover Chinese food containers, and put the cooked farro in the bottom, topped that with the veggies, and then the sausage. And I poured the remaining liquid equally over the three finished bowls. Easy-peasy!

Another Way to Deal with Your Garden Zucchini (You're Welcome)

I picked my first--and maybe only--zucchini of the season the other day (I'm battling pests this year that are eating the flowers before they fruit). I really should've picked it earlier, because it was pretty big! Since then, I had been trying to decide what to do with it, and a friend mentioned that he liked it with stewed tomatoes, which I had actually never tried before. So I whipped this up in my magic pot--easy and delish! (And so good for you!)
P.S. Take a stick blender to this, and it would have made a lovely sauce for pasta.
P.P.S.Next time I make this, I am going to add an 8 oz. package of sliced mushrooms to the initial veggie sauté. I think that would be yummy!
P.P.S. A friend suggested that mixing this with rice would make a nice vegetarian main dish. I concur!

Instant Pot Zucchini and Stewed Tomatoes

2 tablespoons olive oil
2 large stalks celery, diced
1 large sweet onion, coarsely chopped
1/2 cup chopped bell pepper (I used an Italian frying pepper for some kick!)
4 cloves garlic, minced
1 large or 2 smaller zucchini, unpeeled, cored, and cubed
1 14.5-ounce can diced tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon dried Italian herbs
1 tablespoon balsamic vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

To the IP on high saute, add the olive oil, celery, onion, sweet or hot pepper, and garlic and saute until the onion is translucent. Then add the zucchini, diced tomatoes, tomato sauce, and Italian herbs. Pressure cook on manual for one minute. Let release naturally--no peeking! Stir in the balsamic vinegar, sugar, salt, and pepper, and serve.

Stew from a Swedish Chef (Bork, bork, bork!)

This summer, I was lucky enough to get to visit my college friend, Jen, who lives near Stockholm, Sweden. The first night at Chez Tunehag, her husband Mats made us a wonderful meal of kalops and new potatoes. Kalops is beef stew, but the flavor is different--and slightly sweeter--because of the use of distinctly Swedish ingredients. We also watched a wonderful Swedish movie that night entitled A Man Called Ove.

Tomorrow, my book club is meeting to discuss the novel on which that film was based (incidently, it was the BEST book I've read in years--so funny and poignant), and since the main character's favorite meal is meat and potatoes, I thought it would be perfectly fitting to try to recreate Mats' kalops. The hardest part was translating it from Swedish! And of course, I wanted to try and convert his recipe to be made in the Insta-Pot. In the end, I think I managed to produce a worthy homage and a very tasty stew! I hope my book club members agree.

Tunehag Kalops (Swedish Beef Stew)

2 1/4 lbs, chuck steak

2 large yellow onions

4 carrots

6 bay leaves

15 allspice

2 juniper berries

2 tablespoons anchovy brine

1 anchovy

1/2 cup red wine

2 tablespoons beef bouillon

2 tablespoons soy sauce

2-4 tablespoons black currant jelly

2-3 tablespoons flour

salt, white pepper, black pepper

Cut the meat into chunks. Cut onion into large pieces. Cut carrots into disks. Mince anchovy.

Brown the meat with salt and pepper. Transfer to a cast iron pot. Sprinkle with flour and stir. Add the wine, soy sauce, anchovy brine, and water to almost cover, then stir. Add bay leaves, juniper berries, and black currant jelly and stir. Add onions.

Simmer 15-20 minutes. Add about half of the carrots. After another 15-20 minutes, add the rest.

Season to taste with more salt, soy sauce, bouillon, and/or jelly.

Let stew simmer a total of 90 minutes.

Instant Pot Kalops (Swedish Beef Stew)

2 tablespoons vegetable oil

2 1/2 lbs. chuck roast, cut into chunks

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup red wine

3 cups water

2 large yellow onions, cut into chunks, divided

4 medium bay leaves

15 allspice berries (I used 1 teaspoon ground allspice)

2 juniper berries, crushed

2 tablespoons anchovy brine, plus 1 anchovy (I used 1/2 teaspoon anchovy paste)

2 tablespoons beef bouillon (I use Better Than Bouillon Roasted Beef Flavor)

2 tablespoons soy sauce (I used low-sodium)

1/4 cup flour

4 large carrots, peeled and cut into thick disks

1/2 teaspoon white pepper

2-4 tablespoons black currant jelly, to taste

Add a tablespoon of oil to both the IP liner and a large skillet. Sprinkle the pieces of roast with the salt and black pepper. Brown the meat in two batches (half in the IP and half in the skillet). Add the browned beef from the skillet to the browned meat in the IP. 

Deglaze the skillet with the red wine, scraping up the yummy browned bits on the bottom of the pan. Pour into the IP. Add the water, one of the cut onions, bay leaves, allspice, juniper berries, anchovy, beef bouillon, and soy sauce. Cook on meat/stew mode for 25 minutes. Do an instant release. Remove the bay leaves and discard.

Whisk the flour with a cup or so of the beef stew liquid until smooth. Stir back into the pot, and add the carrots and the other cut-up onions. Cook on manual for four minutes. Instantly release, and stir in the white pepper and up to 1/4 cup of black currant jelly (to taste).

Serve with steamed new potatoes on the side.

I steamed the potatoes in a basket over a cup of water for ten minutes, then let the pressure release on its own. I sliced a half stick of butter, and tossed that into the potatoes with a couple of punches of salt and some fresh dill.

Dinner and a Movie: Bridget Jones's Diary

I was recently horrified to learn that several of my dearest friends had never seen Bridget Jones' Diary, so I made it my personal crusade to rectify this abominable situation. I gave one of said friends the dvd and the even more entertaining novel as Christmas gifts, and tonight, we watched the movie together with a bunch of good friends, and I prepared a special themed buffet dinner. This was the menu I envisioned, and echoing Bridget's words, "Have sneaking suspicion am somewhat of a genius in the kitchen as well."

Cocktail Gherkins
Orange Marmalade Dip with Crackers
Blue Soup (Leek and Potato)
Turkey Curry with Jasmine Rice
Baked Ham and Cheese Omelette

The pickles on sticks and turkey curry were inspired by Bridget's mother Pam's New Year's Turkey Curry Buffet. And the blue soup, omelette, and orange marmalade dip were an homage to the tragic birthday dinner that Bridget tried to cook for her friends.

The appetizers included little cornichons on toothpicks (I didn't even bother to take a picture, but see above), and an unusual orange marmalade-topped cream cheese dip with crackers. In the movie, Bridget attempts to create a dessert called Orange Pudding in Sugar Cages, but you see them scooping the finished product up with crackers, and one of her friends describes it as tasting like marmalade.

At first, I was just going to serve orange marmalade with crackers, but that sounded pretty boring. Then I thought I might spread the crackers with cream cheese and top it with orange marmalade, but that sounded like a lot of busy work and still not very exciting.

So I did a Google search and found this recipe for a dip that turned out to be the surprise hit of the party! Many of my young friends are not very adventurous eaters, and they were surprised that something which seemed weird to them at first was so tasty. I took the picture below before I topped the dip with the toasted almonds, because it was prettier. The next time I make this, I think I might mix the almonds into the dip and let the marmalade be the only topping, because it would look nicer.

Orange Marmalade Dip
(Source: adapted from Food.com)

8 oz. cream cheese, softened
1 cup mayonnaise 
1 1/2 cups shredded cheese
8 large scallions, chopped
1/4 teaspoon black pepper
few dashes hot sauce, to taste
3/4 cup orange marmalade
1/2 cup sliced or slivered almonds, toasted and cooled

Mix the cream cheese, mayo, cheese, scallions, pepper, and hot sauce. Spread into an 8x8 dish, top with the marmalade and spread in a thin layer. Sprinkle on the almonds. Serve with crackers.

In the movie, Bridget tries to make a soup flavored with leeks, and she's supposed to tie the leeks together with kitchen twine. She does not have the proper twine, so she uses some blue string she finds that, of course, ends up turning the soup blue.

So I decided to make a leek and potato soup with the help of my trusty magic pot. It was quick and easy in the Instant Pot (only five minutes!), and it turned out velvety and luscious and DELICIOUS! Of course, you don't have to dye it blue to enjoy this leeky, potatoey goodness.

Instant Pot Leek and Potato Soup

2 tablespoons butter
2 tablespoons olive oil
2 large leeks, tough outer leaves removed, halved, washed thoroughly and thinly sliced
3 large stalks celery, thinly sliced 
4 cloves garlic, peeled and chopped
1/2 cup white wine
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon ground celery
4 medium to large potatoes, peeled and cut into chunks
4 cups vegetable (or chicken) stock
1 cup cream
salt and pepper, to taste

On sauté mode, add the butter and olive oil to the pot and cook the leeks, celery, and garlic until the veggies are tender and just starting to brown. Deglaze the pan with the white wine and let continue to cook for a few minutes until the wine has almost evaporated. Stir in the thyme, granulated garlic, ground celery, potatoes, and vegetable or chicken stock. 

Cover with the lid and cook on soup mode for five minutes. Let the pressure come down for about ten minutes before doing a quick release. Using a stick blender, purée the soup until very smooth. Add the cream (or half-and-half or whole milk) and blend one more time. Season with salt and pepper to taste. 

*If you're making this for a Bridget Jones dinner, add a little blue food coloring...but no string! 

For the first of two entrees, I prepared a curry with turkey and vegetables and served it over steamed jasmine rice (made in the IP, of course--three cups rinsed rice, three cups water, good pinch of salt, in the sprayed insert, on manual for four minutes, ten minutes rest then release). I couldn't find a recipe for the turkey curry, so I just made it up, and it turned our GREAT! Even one of the guests who swears she doesn't enjoy curry liked it!

Pamela Jones' Turkey Curry 
(as imagined by me)

4 tablespoons olive oil, divided
1 lb. turkey breast cut into one-inch chunks
1 1/2 teaspoon salt, divided
1 teaspoon granulated garlic, divided
3/4 teaspoon pepper, divided

1 large onion, diced
1-2 chili peppers, seeded and diced (to taste)
2 large cloves garlic, peeled and minced
2 large carrots, peeled and cut into large dice
2 medium potatoes, peeled (or not) and cut into one-inch chunks
1 cup chicken (or turkey) broth
2 tablespoons curry powder
2 teaspoons fresh ginger, peeled and minced
1 teaspoon ground celery
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 can coconut milk

1/4 cup chopped fresh cilantro

steamed jasmine rice

To a large skillet over medium-high, add two tablespoons of olive oil, add the chunks of turkey, sprinkle with a half teaspoon each of salt and granulated garlic and a quarter teaspoon of pepper, and cook the turkey until golden brown. Remove the pieces to a plate and reserve.

To the same skillet, add two more tablespoons of olive oil, and saute the onions and pepper(s) until tender. Add the garlic and cook another minute or two. Add the carrots, potatoes, and chicken stock, partly cover, and simmer for about five minutes or until the carrots and potatoes are tender. 

Stir in the curry powder, ginger, ground celery, cumin, turmeric, coriander, and the remaining half teaspoon of granulated garlic, then cook for another couple of minutes until the spices are very fragrant. Turn off the heat and stir the coconut milk, the remaining teaspoon of salt and half teaspoon of pepper (or to taste), the reserved turkey, and the chopped fresh cilantro.

Serve over steamed jasmine rice.

In the movie, nothing Bridget tries to cook turns out right, so Mark Darcy to the rescue! For the entree, he suggests they make omelettes and serve it with the "congealed green gunge" (caper berry gravy) that Bridget has produced. Since I was cooking for about eight people, I didn't want to be standing at the stove making individual omelettes for everyone.

So I found a recipe for a big ham and cheese pan omelette that you bake in the oven, and I also siphoned some of the eggs and cheese mixture off before adding the ham and made an individual portion in a ramekin for one vegetarian guest. What a terrific brunch dish, and of course, you can add whatever ingredients you have that please you. (I doubled the recipe that follows and baked it in a 9x13 casserole dish.)

Baked Ham and Cheese Omelette
(Source: All Recipes)

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced

1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

Preheat oven to 350 degrees. Grease one 8x8 inch casserole dish and set aside.

Beat together the eggs and milk. Add seasoning salt, ham, cheddar cheese, mozzarella cheese, and minced onion. Pour into prepared casserole dish.

Bake uncovered at 350 degrees for 40 to 45 minutes or until eggs are set. (The individual one-cup ramekin took 15-20 minutes.)

For dessert, I suggest you pass around a few pints of Ben and Jerry's and a bunch of spoons. And to wash everything down with, I suggest that you choose vodka...and Chaka Khan!

Low Carb and (Nearly) Gluten-Free...and You'd Never Know It!

I went to Aldi the other day, and they had this GINORMOUS, nine-pound pork shoulder roast on sale for $1.99 a pound. I bought it, split it, and froze half of it for another meal. Then I trolled the internet for recipe ideas (search terms: "crock pot" and "pork roast") and found a good one on Skinny Taste. I used their recipe as a jumping off point, made a some additions and adjustments, and it turned out great! I just love it when the crock pot does most of the work for me.

For a side dish, I saw this loaded cauliflower bake scrolling by on my FB newsfeed recently and thought it looked pretty yummy, despite the fact that I hate cauliflower. My diabetic roommate is still trying to cut carbs (and it wouldn't hurt me, either!), plus, I figured the pulled pork and cauliflower mash would taste yummy together...and I was right! All the flavorful additions would fool the most ardent cauliflower hater like me. This meal is also low carb, and if you used gluten-free soy sauce or coconut aminos (or just omitted the soy sauce), and gluten-free beer or just vegetable broth alone, it would also be gluten-free. So maybe this dinner will help you keep some resolutions while still feeling indulgent.

Crock Pot Balsamic Pulled Pork 

1/2 cup beer
1 teaspoon vegetable soup base
1 onion, slivered
4 cloves garlic, peeled and minced
pinch of red pepper flakes
2 tablespoons olive oil
4-5 lb. boneless pork shoulder roast
1 tablespoon Cajun seasoning
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey

Pour the beer into the crock pot, stir in the soup base (or you can just use 1/2 cup of vegetable broth instead), and add the slivered onions, garlic, and red pepper flakes.

In a large skillet on medium, heat the olive oil. Season the pork roast with Cajun seasoning, then brown on all sides. Place the browned roast in the crock pot and pour over the balsamic, Worcestershire, soy sauce, and honey. Cook for about four hours on high (or eight hours on low), or until it's tender enough to pull apart easily with two forks. If you are around the house while it's cooking, flip the roast about once an hour so each side gets to soak up the savory liquid.

When it's tender, pull the pork, and return it to the delicious broth and let it go for at least another half an hour or so on low. Serve over mashed potatoes or cauliflower, or soft polenta for an entree, or make a killer sandwich with it!

Loaded Mashed Cauliflower Bake

1 medium head cauliflower, leaves and core removed, broken into florets
2 tablespoons water
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded colby jack or cheddar cheese, divided
2 tablespoons chopped green onions or chives, divided
6 slices of chopped crispy bacon, divided (don't you DARE use "bacon bits")
1/2 teaspoon granulated garlic
Cajun seasoning and black pepper, to taste

Place the cauliflower florets in a microwave-safe dish with a lid and add the water. Cover and microwave for 12-15 minutes, or until cauliflower is completely tender and mashable. Drain and mash with potato masher or pastry cutter to desired consistency.

Stir in the sour cream, mayo, a half cup of the cheese, one tablespoon of the green onions or chives, and half of the chopped bacon. Season with the granulated garlic, Cajun seasoning, and black pepper. Taste the mixture and make any adjustments you deem appropriate.

Bake uncovered at 350 degrees for 15 minutes. Top with the remaining cheese and bacon, and bake for another five minutes until the cheese is completely melted. Remove from the oven and sprinkle on the rest of the green onions or chives.

Accidentally Eating Healthily BEFORE January

Cyd was hungry, but as usual, she couldn't be bothered to go out into the kitchen and actually cook something. So I saw this recipe from Bon Appétit for Chile and Olive Oil Fried Eggs with Avocado and Sprouts scrolling past in my Facebook news feed, and thought, PERFECT--quick, healthy, and looks yummy! Of course, I didn't have any sprouts on hand, so I threw on some fresh spinach from a local farm, Rehoboth Homestead, and I used goat cheese in place of feta. Still, it was DELISH, and so good for you!

Chile-and-Olive-Oil-Fried Eggs with Avocado and Sprouts

(Source: adapted from Bon Appetit, January 2015)

Servings: 2

1 cup sprouts (such as sunflower, radish, or alfalfa)
1 teaspoon fresh lime juice
kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs
crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
hot sauce (for serving)
1 ounce feta
avocado slices and lime wedges (for serving)

Toss sprouts with lime juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about two minutes. Add red pepper flakes to oil and remove pan from heat.

Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).

Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.

CLCA Day 31: What Have We Learned?

Well, this is the day you've dreaded or longed for (because I messed up the counting and thought yesterday was Day 29--oops), Day 31 of "Cyd's Low-Carb Adventure."

Breakfast: "Green" Smoothie with Berries, Spinach, Almond Milk, and Chia Seeds
Lunch: Turkey, Bacon, Pepper Jack, and Guacamole Sandwich on a Whole Wheat Tortilla
Snacks: Pickles, Kouign Amann Pastry (uh-oh!)
Dinner: Roasted Chicken and Mashed Cauliflower with Gravy, Corn on the Cob (an unintentionally YELLOW meal, tee hee)--pictured
Dessert: Fruit and Veggie Frozen Pop

Summary: For thirty days, I promised to be in charge of preparing meals for my roomie and BFF that were lower in carbs but still satisfying, and to keep record of the journey along the way, which I have done to the best of my ability. But to what end? The biggest goal was to regulate her blood sugar better, and whereas she used to take 200-300 units of insulin a day, she has been taking only 20 units at the most since changing her eating. That's AMAZING! Also, she has lost quite a bit of weight along the way. Most importantly, she says that, except for a few things here and there (French fries, for example), she hasn't felt hungry or deprived, and she's keen to continue these kinds of dietary changes. In general, she has felt better, too, but it's been hard to really gauge that since she is still battling a persistent intestinal infection. She sees a GI specialist this week, so we hope he will be able to help her resolve her ongoing nausea and pain.

And as for me, I have learned a lot of tricks and tips to exchange lower-carb foods for higher ones in my cooking, and that it's not about entirely eliminating carbs, but making reasonable exchanges. Just look at her meals today. Even with the decadent pastry that she had as a snack (whoops!), she came in just under her daily goal of 1800 calories (=1756), and also under her goal of 150-180 total carbs (=137), because she made better choices throughout the day. As I was discussing with another friend earlier today (who was having butter chicken for her dinner), if you have your curry over cauliflower "rice," then you can go ahead and have a piece of naan bread; you should just try to avoid having both bread AND rice!

It seems very reasonable and do-able to make your goal 80/20--sticking to your low-carb program 80% of the time, and indulging a bit more once in awhile, but no more than 20% of the time. Interestingly, though I wasn't following nearly as strict a regimen as Cyd was, eating lower-carb by default and just being more conscious of my food choices, I lost about eight pounds myself--and that's after spending a week in Maine consuming my weight in lobster rolls! Ha ha.

In short (too late), I think it was a worthy experiment, one that we wish to continue going forward, especially after she consults with the new doctor this week and gets him to, ahem, weigh in on the matter. And if you're sad to see my daily low-carb food log go away, don't fret. I will continue to post meal ideas and recipes here on my blog--just not as frequently. (I start back to school again soon, and I won't have the time to do this every single day!)

CLCA Days 29-30: Nothing But a Salad to Report

"Cyd's Low-Carb Adventure" (or lack thereof), Day 29
All she ate all day was a fruit and veggie frozen pop because she wasn't feeling well. Boo hiss.

CLCA, Day 30
Late in the afternoon, I managed to compel her to eat this lovely spinach salad with grilled chicken, local strawberries, red spring onions, blue cheese, bacon, spiced walnuts, and blush wine vinaigrette. Oh, and of course, a fruit and veggie frozen pop. *sigh*

CLCA Days 27-28: Farm-to-Table Fabulousness!

"Cyd's Low-Carb Adventure," Day 27
Breakfast: "Green" Smoothie with Berries, Almond Milk, and Chia Seeds (I added a half cup of spinach leaves to her regular berry smoothie--she liked it!)
Lunch: Take-Out Salad
Snack: Fresh New York Peaches and Whipped Cream
Dinner: "Protein-Style" (Bunless) Cheeseburgers
Dessert: Carrot and Tangerine Frozen Pop (Those Outshine Bars are YUMMY!)

I made my first secret raid on Janice's garden today. I snitched two zucchini, a bunch of Lacinato kale, a few Czech Black hot peppers...oh, and a handful of basil (in my pocket--not pictured). And I used half of this haul (except the peppers) in tonight's wonderful dinner.

"Cyd's Low-Carb Adventure," Day 28
Breakfast: "Green" Smoothie with Berries, Almond Milk and Chia Seeds
Lunch: (She worked though lunch. Hmph!)
Dinner: Creamy Zoodles with Leeks and Bacon and Cheesy Kale-Stuffed Pork Chop with Garden Bruschetta
Dessert: Local Peaches with Whipped Cream, Blueberry Fruit and Veggie Frozen Pop
Midnight Snack: Corn on the Cob (Tee hee.)

I spent two hours in the kitchen tonight creating a most elaborate and fabulous meal! From Bon Appetit, I made Creamy Pappardelle with Leeks and Bacon (with zoodles instead of pasta for Cyd). And then I made up an entrée: brined pork chops stuffed with lacinato kale, onions, garlic, feta and blue cheese and topped with fresh garden bruschetta.

The zucchini, kale, and the basil in the bruschetta were from the garden that I planted at my friend Janice's, the tomatoes were from the farm stand up the road, the garlic and feta were from farms that we visited in Maine, and the cream was from my local milk share. Farm to table, YO!

Kale and Cheese Stuffed Pork Chops with Garden Bruschetta

Pork Chop Brine:
1/4 cup kosher salt
1/4 cup sugar
3 cups water
4 butterflied pork chops

Kale and Cheese Filling:
6 tablespoons olive oil, divided
1/2 large onion, thinly sliced
2 cups Lacinato kale, chopped
2 large garlic cloves, peeled and minced
1/4 cup white wine (or chicken stock)
1/4 teaspoon black pepper
2 oz. blue cheese, crumbled
2 oz. feta cheese, crumbled

Bruschetta:
2 large tomatoes (baseball-sized), seeded and cut into large dice
1/4 cup onion, finely chopped
4 garlic cloves, peeled and minced
1/4 cup fresh basil, cut into a chiffonade
1 tablespoon balsamic vinegar
1 tablesoon olive oil
salt and pepper, to taste

Combine the kosher salt, sugar and water and mix well to combine. Brine the butterflied pork chops while you make the filling.

To make the filling, add two tablespoons of olive oil to a skillet over medium heat, then saute the onions until tender. Add the chopped kale and garlic and cook until the kale has wilted down. Add white wine (or chicken stock) and cook until the liquid is absorbed. Remove from heat. When the kale mixture is completely cool, stir in the crumbled cheeses.

Preheat the oven to 350 degrees. Divide the cooled kale and cheese filling into four portions. Remove the pork chops from the brine and rinse well in cold water. Pat dry with paper towels. Spread a quarter of the filling onto each of the pork chops. Tie up with kitchen twine (or secure with toothpicks). Add the remaining 1/4 cup of olive oil to an ovenproof skillet over medium heat. Cook the pork chops until deep golden brown on both sides. Then put the skillet in the oven and finish cooking the chops for about ten minutes (or until an internal temperature of 145 is achieved). Let rest for at least five minutes, loosely covered with foil.

Meanwhile, make the bruschetta. Chop the tomatoes, onions, garlic, and basil and combine in a bowl. Drizzle in the balsamic and olive oil and season with salt and pepper. Gently stir everything together. Top each stuffed pork chop with a couple of generous spoonfuls of bruschetta.

Creamy Pappardelle with Leeks and Bacon
(Source: Bon Appetit, February 2013)

2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
*I also added two cloves of peeled and minced garlic.
kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks (and garlic, if using) and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving two cups of the pasta cooking liquid.

Add pasta, Parmesan, and one cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

CLCA Days 25-26 and a Quick and Easy Stir Fry Idea

"Cyd's Low-Carb Adventure," Day 25
Breakfast: Tart Cherry Smoothie with Almond Milk and Chia Seeds
Lunch: Scotch Eggs
Dinner: Grilled Chicken Breasts with BBQ Sauce, Corn on the Cob
Dessert: Gluten-Free/Low-Sugar Tart Cherry Almond Crisp

CLCA, Day 26
Breakfast: Nada. (Someone forgot her Scotch Eggs.)
Lunch: Salad in a Jar
Dinner: Chicken Stir Fry with Broccoli, Sugar Snap Peas, Carrots, Red Peppers, Green Beans, Mushrooms, and Onions in a Ginger-Mandarin Sauce--pictured
Dessert: Gluten-Free/Low-Sugar Tart Cherry Almond Crisp

I was running off to play pub trivia earlier this evening, but I wanted Cyd to have something to eat for dinner (besides her beloved cherry crisp). So I made an extremely quick and easy stir fry. I used a big bag of frozen Asian style vegetables and cooked them in a couple of tablespoons of vegetable oil along with a slivered onion and a couple of cloves of minced garlic. When the vegetables were tender-crisp, I threw in a leftover grilled chicken breast from the fridge that I had sliced up, and a couple of tablespoons of Brianna's Ginger-Mandarin Dressing, and garnished the finished dish with a sprinkling of white sesame seeds.

I gotta say it again: One of the best tips when you're trying to make healthier (but fast and easy) meals is to buy big packages of boneless/skinless chicken breasts, slice them all in half, marinate them as you see fit, and then grill them up all at once, stashing the leftovers in the fridge for the week. Then you can make salads, sandwiches, and stir-fries like this at the drop of a hat. 

CLCA Day 23 Featuring Spicy Kimchi Meatloaf

WHEW! I have been rather industrious in the kitchen today! First, I prepared a gorgeous carnitas salad for Cyd's lunch, then made a batch of Scotch eggs for her weekday lunches. Oh, and I thawed, halved, and marinated a bunch of chicken breasts that I will grill tomorrow.

For dinner tonight, I tried my hand at Bobby Flay's Kimchi Meatloaf with Spicy Glaze, and also made a garlic cauliflower mash to go with. And I cleared out a shelf in the back fridge so that when I get home tonight, I can prepare the Swedish carrots for transfer to cold storage. And I washed dishes...lots and lots of dishes. YAY for Gina!

"Cyd's Low-Carb Adventure," Day 23
Breakfast: (Someone slept through breakfast!)
Lunch: Carnitas Salad with Refried Beans, Pickled Onions and Carrots, Cherry Tomatoes, Guacamole, and Sour Cream--pictured above
Dinner: Kimchi Meatloaf with Spicy Glaze--pictured below--and Garlic Cauliflower Mash
Dessert: Sugar-Free Jell-O

I LOVED this meatloaf, but LORDY, was it SPICY! I used sriracha instead of red chile flakes in the meatloaf itself, which would have been fine, but in combination with that spicy topping...YIKES! I actually cut the gochujang (Korean red chile paste--available at Asian markets) by a third with ketchup, and it was still fiery like the pit of hell. Next time, I would use 2/3 to 3/4 ketchup! But you do as your system and tastebuds will allow.

One more note on the meatloaf: The uncooked mix was very wet, to the point that I was worried about it all coming together. But it baked up beautifully and sliced perfectly for sandwiches the next day. Maybe it needed to be looser to make up for the lack of a binding ingredient, such as breadcrumbs. On the plus side, that makes this meatloaf low-carb AND gluten-free!

For the cauliflower mash, I just cut a head of cauliflower into florets and steamed it with about half a cup of water covered in the microwave for ten minutes. Then I added four tablespoons of butter (I should have browned the butter first--oh well, next time), a teaspoon of granulated garlic, salt and lots of black pepper, and about a quarter cup of sour cream. Then I blitzed it with the immersion blender. DELISH, and I purport to LOATHE cauliflower! Chives would have been a welcome addition, and I could have used some freshly-grated Parmesan instead of the sour cream--all variations that I intend to try in the future. :-)

Kimchi Meatloaf with Spicy Glaze
(Source: adapted from Bobby Flay via Food Network)

Spicy Glaze:
1/4 cup gochujang* (Korean red chile paste)
1 tablespoon clover honey
1 tablespoon low-sodium soy sauce

Meatloaf:
2 teaspoons canola oil
1 tablespoon finely grated fresh ginger
1/4 teaspoon red chile flakes (I used a squirt of sriracha instead)
3 cloves garlic, finely chopped
1 cup prepared kimchi, drained well and chopped
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 large eggs
12 ounces ground chuck (80/20)
12 ounces ground pork (80/20)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside. 

(*You might want to cut the gochugang by at least half with ketchup.)

For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchi and toss to combine. Remove to a plate and let cool for ten minutes. (I skipped this step. Why is it necessary to cook the kimchi??)

Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.

Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about one hour. Loosely tent with foil and let rest for ten minutes before slicing.

CLCA Days 21-22 and An Awesome Seafood Salad

"Cyd's Low-Carb Adventure," Day 21
Breakfast: Hard-Cooked Eggs
Lunch: Turkey and Cheese Sandwich on a Whole Wheat Tortilla
Dinner: Bunless Baconator from Wendy's (uh-oh)
Snack: Dill Pickles

CLCA, Day 22
Brunch: Eggs and Ezekiel Toast
Dinner: Barbecue Chicken, Corn on the Cob, Sauteed Squash/Peppers/Onions
Dessert: "Carb Smart" Ice Cream
Snack: Bologna and Cheese Sandwich on Whole-Wheat Tortilla (Well, at least she's getting her appetite back, so I'm turning a blind eye to some of her recent choices.)

Not that I'm one to talk. I had to break away from the primal lifestyle temporarily to make this awesome pasta salad with crab, avocado, cheddar cheese, cucumbers, and peas that was recommended by our favorite lobster vendor, Mother Shuckers Clam Shack, in Maine. GOOD STUFF! (I did use high-fiber fusilli if that counts for anything.)

I would totally make this again, but in the future, I would either omit the cheese or use something milder--the sharp cheddar tends to overwhelm the delicate flavors of the crab and avocado. Oh, and a teaspoon or so of Old Bay never hurt anything either. This dish would be terrific for those last summer potlucks--there's still about a month until Labor Day! *sad trombone*

As for the recipe, I will quote the hilarious Mother Shucker herself:

Crab and Avocado Pasta Salad

1 box of curly pasta. Curly pasta "grabs" the crabmeat. Rotini, Gemelli, ones like that ...are good, but elbow IS NOT. You get the drift? You need that curl and length. It really does make a difference! Boil pasta el dente and then strain in cold water. Dump into a BIG bowl and add:

1 cup frozen, cooked peas, cooled
1 block of sharp cheddar cheese cubed small (8 oz)
1 cucumber cubed small
1/2 avocado cubed small (or use the whole thing, duh)
4 boiled eggs, cubed
1 lb crabmeat (sorry, we don't sell it, but find it, buy it, TRY THIS!)
1 heaping spoon of HELLMANS and 1 heaping spoon of Miracle Whip. No matter if you like mayo or salad dressing or NOT, you have to use half and half. Don't argue! Just do as I tell you
A little salt and pepper to taste!

Note: If real crab isn't in your budget, I used imitation krab, which I quite enjoy. Or tuna would be good, too.

CLCA Day 20 and More Fun with Fermentation!

"Cyd's Low-Carb Adventure," Day 20
Cyd is still not yet back to fighting strength, so I have another rather boring report.

Breakfast: Berry Smoothie with Almond Milk and Chia Seeds
Lunch: Popcorn (ugh)
Dinner: Turkey, Avocado, and Tomato Sandwich on a Whole Wheat Tortilla
Dessert: Local Strawberries with Whipped Cream

As I was freed from cooking duties for another day, I turned my attention to a second pickling project: traditional kosher dill pickles made by fermentation rather than brining in vinegar and canning. (I am trying to simulate the awesome ones that I bought from Po'Boys & Pickles in Portland, ME.) One peck of small Kirby cukes produced THREE GALLONS (or rather, six half-gallons) of pickles which are now hanging out in the laundry room, aka The Fermentation Station--for at least a week and up to three! I hope my nerves can handle the wait and the stress.

Note: This recipe is based on one from my friend Ron Nolland's grandmother. His methodology is to leave the jars on the counter for just two days and then into the fridge. But I prefer a more sour pickle. So I almost doubled the salt in his recipe, hoping to be able to get more room temperature fermentation time before the pickles get transfered to cold storage. We shall see. It's all a big experiment. (Maybe I should have just done a half peck then, huh? Tee hee. Oh well, I like to live on the edge!)

Fermented Kosher Dills

1/2 peck of small pickling cukes
1 gallon (non-chlorinated) water
2/3 cup canning salt (or sea salt)

In each half gallon jar (you'll get three):
2 grape leaves, washed
4 large (or 6 smaller) garlic cloves, peeled
10 peppercorns
1 teaspoon pickling spice
1/4 teaspoon red pepper flakes
2 heads of fresh dill
18-22 small (pre-soaked) cucumbers, blossom end removed

Scrub cucumbers with a brush and remove the blossom end. Soak in cold water in the refrigerator overnight.

The next day, bring the water and salt to a boil, then let cool. Meanwhile, prepare your jars that have been washed in hot, soapy water. Place a grape leaf in the bottom, along with half of the garlic and spices, and one head of dill. Pack in the (drained) cukes, then add the rest of the garlic, spices, and the other head of dill.

Fill the jars with cooled brine, leaving at least one inch of head room. Add the other grape leaf on top. Fill three small baggies with some of the leftover brine and weight down the pickles. (Or use a smaller glass jar, lid or disk, or a sterilized stone as a weight if you prefer.)

Let the pickles ferment on the counter (on a lined tray or plastic tub) for five to seven days, then taste one. Keep fermenting (up to three weeks) until sufficiently sour. The brine should bubble and turn cloudy. If any mold forms, just scrape it off and discard. Add additional brine if necessary. When the pickles are sour enough to your liking, remove the brine baggies, cap the jars, and store in the fridge (for months).

Follow-Up (8/7/14): It's been a week since I started fermenting the kosher dills, and I sampled one tonight. They are DELICIOUS, and they were already about 3/4 sour, so I called them "done" and moved them into the garage fridge. I am SO proud! 

Additional Note: If you try this method, and at the end, you miss the distinctive tang of vinegar, try adding a couple of tablespoons of Bragg's Apple Cider Vinegar to the jar after the pickles are done with their room temperature fermentation. Bragg's is a live/cultured product, so you won't be interefering with all that probiotic goodness that you waited a week or more to develop. :-)

CLCA Day 19 and Fun with Fermentation!

"Cyd's Low-Carb Adventure," Day 19
Once again, I have nothing exciting to report, as Cyd stayed home sick today. She finally felt better enough to have some dinner this evening, so she had two of the leftover carnitas tostadas, and some sugar-free Jell-O for dessert.

Since I didn't have to cook anything new/special today, I turned my attention to some pickling projects. ('Tis the season, you know.) I have a peck of Kirby cukes cleaned, trimmed, and soaking in cold water in the fridge overnight to be dealt with further on the morrow.

And then I have another fermentation experiment going on in the laundry room: I am trying to recreate something I bought at a farmers' market in Maine that the vendor called Swedish Carrots. I made nine pints! I sure hope they turn out. I guess we'll see in 5-7 days.

Swedish Carrots

4 lbs. organic carrots*, peeled, ends removed, and thinly sliced
1 gallon water (non-chlorinated)
2/3 cup canning salt or sea salt

In each (pint) jar:
1 bay leaf
1 large peeled garlic clove
1 tablespoon thinly sliced or chopped onion
1 small head of fresh dill
1/2 teaspoon yellow mustard seed
1/4 teaspoon peppercorns
1/8 teaspoon red pepper flakes, optional

Prepare the carrots, then leave soaking in cool water until ready to pack your jars. Meanwhile, bring a gallon of water and the salt to a boil, then turn off the heat and let cool.

Place all of the herbs and seasonings in the jars, fill with (drained) carrots, and cover with the cooled brine. Use the handle of a wooden spoon along the sides of the jar and in the middle to help remove air pockets. Put about 1/4 cup of the remaining brine in a sandwich baggie, and place one in the top of each jar to weight down the carrots and keep them submerged in the brine. (Or you could use a smaller glass jar, lid or disk or a sterilized stone if you prefer.)

Place the jars in a cool, dark place (on a lined tray to catch the overflow as they start to ferment). Check every day, and skim off any mold that may form at the top (a cloudy, fizzy brine is normal). Add a little more brine if necessary to keep the carrots covered. Start tasting on day three, and let them go until they taste the way you'd like, probably between 5-7 days. When the carrots are as sour as you want, remove the baggies, cap the jars, and store in the fridge (for months).

*You can also add sliced parsnips and rutabagas along with the carrots if you like.

CLCA Day 18: Annnnnd...She is Sick Again :-(

"Cyd's Low-Carb Adventure," Day 18
Sadly, there was not much to report, as Cyd drank her customary berry smoothie with almond milk and chia seeds for breakfast, but was sick for the rest of the day (no lunch), came home from work early  and slept right through dinner. HMPH!! (However, I'd like to report that I had some awesome green chile carnitas tostadas!)

Of course, I realize that these aren't low carb, as they have refried beans AND tortillas. But if Cyd is ever ready to eat again, I'll serve her carnitas as a Tex-Mex salad or over cauliflower "rice" that I sauté with some onion and finish with fresh cilantro and a squeeze of lime.

Slow Cooker Green Chile Carnitas

3 lb. pork roast, cut into chunks
1 teaspoon salt
1 teaspoon pepper, divided
2 teaspoons cumin, divided
2 teaspoons chili powder, divided
1 teaspoon granulated garlic
1/4 cup vegetable shortening (or fat of your choosing)
28 oz. (3 1/2 cups) green chile enchilada sauce/salsa verde
1 large onion, diced
2 jalapenos, seeded and diced (or a tablespoon of nacho slices, chopped)
one bulb of garlic, separated, peeled and minced
1 tablespoon oregano
juice of a lime

Season the pork pieces with the salt, half of the pepper, cumin and chili powder, and the granulated garlic. Fry in two batches in the melted shortening until browned all over. Drain and add meat to the crock pot along with the salsa verde of your choosing (homemade is best, but prepared will do).

In the leftover fat, fry the onions and jalapenos until they just turn golden brown. Throw in the garlic and cook for a minute or two more. Add the cooked veggies to the crock pot along with the remaining pepper, cumin, and chili powder, and also the oregano and lime juice.

Cook for 3-4 hours on high, 6-8 hours on low until the chunks are just starting to fall apart, but still hold their shape. Finish with more fresh lime juice.

CLCA Day 17: Back on the Low-Carb Wagon

The Return to "Cyd's Low-Carb Adventure," Day 17
Breakfast: Maple Blueberry Greek Yogurt Parfait
Lunch: Salad in a Jar
Dinner: Roast Beef and Vegetables (Onions, Carrots, Celery, and Mushrooms) over Winter Squash and Goat Cheese Mash
Dessert: Sugar-Free Pudding

Well, this day didn't go according to plan. I was thinking about starting some fermented pickles, but before I got going with that, I wanted to thaw out a chicken for dinner. Unfortunately, all the stuff in the outside freezer was completely buried with frost, and it took me an hour and a half to clean it all out, dumping all the old food and chiseling out all the ice, only to discover that there was, in fact, no chicken in there...and that there is a leak in the garage roof (GACK!!).

On the plus side, I did unearth a small chuck roast and a few boneless short ribs in the freezer, though, so I braised a savory pot roast and veggies in the oven on a weirdly cool, rainy day (at the end of July!). And I served it over this WONDERFUL squash and goat cheese puree that helped Cyd not even miss mashed potatoes.

Braised Chuck Roast and Short Ribs 

1/4 cup olive oil
one large onion, sliced
2 large carrots, sliced
2 stalks celery, diced
8 large Baby Bella mushrooms, sliced
3 cloves garlic, minced
1 cup red wine
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
1 tablespoon double-concentrated tomato aste
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
pinch of red pepper flakes

Heat the olive oil in a large Dutch oven and saute the onions, carrots, celery and mushrooms for a few minutes until they start to become tender and take on some color. Add the garlic and cook for another minute or two. Deglaze the pan with red wine. Add in the Worcestershire, teriyaki (or soy) sauce, tomato paste, bay leaves, thyme, pepper, and pepper flakes. Braise at 325 degrees for about 2 1/2 hours, or until the meat can be pulled apart with a fork. 

Winter Squash and Goat Cheese Puree

1 box frozen winter squash
4 oz. goat cheese
1 teaspoon Grade B maple syrup
salt and pepper, to taste

Microwave the squash according to the directions on the box. Crumble in the goat cheese, maple syrup, salt and pepper, and stir until combined.