There's still time for summery pasta salads!

There is precious little of summer--and my summer break--left, but I am trying to relish every last minute of it! I have been hanging at home, organizing lots of long-neglected home repair projects. While I wait for handymen and contractors to come, I try to tend to some inside projects as well. In fact, it's only 1:30pm, and I already had dinner ready!

I made this shrimp pasta salad, adapting a recipe from Cooking Light. Before serving, I will throw some little cocktail or cherry tomatoes in there for some much-needed color and a little extra flavor. But I already tasted it, and it's YUM! I think I will make a second batch for some friends who are going through some difficult medical treatments right now. This is a perfect dish to share with friends and neighbors, because it can be served warm, room temperature, or cold.

Warm Pasta Salad with Shrimp
(Source: adapted from Cooking Light)

3 cups uncooked farfalle (I used multi-grain rotini)
1 cup canned cannellini beans, rinsed and drained (I used the whole can, so about 2C)
1/4 cup fresh lemon juice
1 1/2 tablespoons Dijon mustard (I used 2T)
1 teaspoon minced fresh garlic (or 1T!)
2 tablespoons chopped capers (I didn't have any, so I swapped out a little minced pickled jalapeno slices)
1/4 cup olive oil plus 2 tablespoons
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces medium shrimp, peeled and deveined
1/4 teaspoon seafood or Cajun seasoning
1/4 teaspoon lemon pepper
1 1/2 cups chopped fresh spinach (I doubled this)
1/4 cup minced red onion (I used a sweet onion)

*I also added 2 tablespoons each of chopped fresh basil, finely-shredded Grana Padano cheese (or any hard cheese of your choice), and pine nuts. Oh, and like I said, a chopped-up tomato would not be wrong in this.

Boil the pasta according to package instructions. Drain and cool to warm. Toss the drained beans in there as well.

In a large bowl, whisk together the lemon juice, mustard, garlic, minced jalapeno (if using capers, add those at the end), olive oil, salt, and pepper. Toss the warm pasta and beans with the dressing.

In a skillet over medium, heat two tablespoons of olive oil. Toss the shrimp with the seafood or Cajun seasoning ad the lemon pepper. Sauté for about a minute on each side and remove from heat. Add the shrimp (scraping the goodness from the pan) into the pasta and bean mixture. Stir in the chopped spinach, onion, basil, shredded cheese, and pine nuts. Serve immediately for a warm salad, or make a day ahead and chill.

Pre-Seasonal Muffins: All of the Flavor, Half of the Guilt!

I thought maybe Cyd might like a break from her daily breakfast smoothie, plus I really miss baking! So I tried to fashion a batch of low-carb, reduced sugar, maple pumpkin pecan muffins. I am very pleased with how they taste, and they are so light and tender! But they are so soft, that they kind of fall apart, at least when warm. Maybe I need to try adding a little of one of those weird binders like xanthan gum next time? An extra egg? Or maybe just a little coconut flour? (Paleo/Primal/Gluten-Free bakers, feel free to chime in down in the comments.) Anyway, these were an admirable first effort!

Low Carb/Reduced Sugar Maple Pumpkin Pecan Muffins

2 eggs (next time, I might try three)
1 cup pumpkin puree
1/2 cup Stevia in the Raw
1/4 cup Grade B maple syrup
1/4 cup brown sugar
4 tablespoons melted butter
1 teaspoon vanilla
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 1/2 cups almond flour (next time, I might try adding a 1/2 cup coconut flour)
3/4 cup pecan pieces

Preheat oven to 325, and line a 12-muffin pan with paper liners.

In a large mixing bowl, fold all ingredients together by hand until well-combined. Use a standard muffin scoop to portion batter into muffin cups, and press down any bumps on the tops with your wet fingers before baking.

Bake for 30-35 minutes, until golden brown around the edges and a toothpick comes out clean.

Number of Servings: 12

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*

I found heaven in the frozen foods at Trader Joe's!

I may be one of only a handful of humans in all of Christendom who has had the good fortune to savor the two best examples of kouign amann outside of Brittany, France: the DKA at Dominique Ensel in NYC (home of the Cronut--a lesser pastry, IMHO) and the signature baked good of Kouign Amann in Montreal. So I am uniquely qualified to evaluate the kouign amann sold frozen at Trader Joe's.

Are they better than the two superlative versions? No, of course not. But if those two are tens (elevens!) out of ten, the TJKA is a solid eight. And being able to bake them at home, to smell the caramelizing butter and sugar wafting out of your own oven, and to taste the decadently flaky, sweet pastry while still warm? Well, that bumps the experience up to a nine. Plus, they are only four bucks a box (less than the cost of one pastry at an upscale bakery)!

As I took my first bite, I closed my eyes, my head lolled back, and I cried out to my Creator. Now these things have no business being a part of a low-carb diet, of course, or of anyone's diet who wishes to maintain health and longevity. But as a once-in-awhile special treat, it is hard to go wrong with the TJKA. Just thought you should know gentle readers. Do with this information what you will. ;-)

#yourewelcome

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 24 with a Healthier Tart Cherry Crisp

"Cyd's Low-Carb Adventure," Day 24
Breakfast: Triple Berry Smoothie with Chia Seeds and Almond Milk
Lunch: Scotch Eggs
Dinner: Meatloaf Sandwich on a Whole Wheat Tortilla, Corn on the Cob
Dessert: Gluten-Free/Low Sugar Tart Cherry Almond Crisp--pictured

Cyd has been suffering from a lack of pie ever since we got back from Maine (and Wild Blueberry Land's blueberry crumb pie of blessed memory). So I wanted to make her something similar and equally satisfying, but with fewer carbs (some whole grains and no bottom crust), a lot less sugar (mostly stevia), and gluten-free to boot. She LOVED this, and I think you will, too!

Gluten-Free/Reduced Sugar Tart Cherry Almond Crisp
(Source: adapted from Wicked Good Kitchen)
Filling:
6 cups fresh pitted tart cherries (reserve the juice)
1 cup Stevia in the Raw
1/4 cup tapioca flour/starch or arrowroot powder (or corn starch if you don't mind the gluten)
pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon pure almond extract

Topping:
2/3 cup gluten-free baking mix (preferably, whole grain)
1/3 cup granulated (or brown) sugar
1/3 cup Stevia in the Raw
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cubed
3/4 cup old-fashioned rolled oats (I used Bob's Red Mill Five-Grain Rolled Cereal)
1/2 cup sliced blanched (or unblanched) almonds

In a large saucepan, combine the cherries and their juice, Stevia, tapioca starch or arrowroot powder, and salt. Stir to combine. Cook over medium heat until completely thickened, 2-3 minutes. Set aside to cool somewhat (warm is okay, but not hot--or refrigerate the filling to make your crisp another day).

In a large bowl, combine the baking mix, sweeteners, cinnamon, and salt. Cut in the pieces of butter with a pastry cutter (or just use your fingertips). Then stir in the oats and almonds.

Spray six one-cup ramekins or three individual pie plates (6 1/2-inch diameter) with nonstick cooking spray. Top ramekins with a generous 1/4 cup of the prepared topping or 1/2 cup (plus) of topping if using larger pie dishes.

Bake at 375 for 35-40 minutes for three larger crisps (not sure about smaller ramekins--I'd start checking at 20 minutes, so 20-30 minutes total?).

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.

LOBSTAH TIME! Our Vacation to Maine in Pictures

This is the post devoted to the week where we abandoned our everyday woes (and low-carb regimen), loaded up the car with our gear and the dogs and headed for Down East Maine. We slept, we read, we sat on the deck, we got some sun, we watched bad movies, we drank margaritas, we took scenic tours, we visited local farmers' markets, we watched whales, we watched bald eagles and sunsets and grilled from our deck, we looked at the countless stars, we smelled the salty sea air. In short, it was heaven...until we ate some "Red Tide" clams the last evening there and ended up horribly sick that night and during the drive home. Oh well...seafood is delicious, but sometimes, it's like playing digestive Russian roulette. ;-)

Our first break with our carb fasting was on the way through Vermont, when we stopped in Montpelier for dinner at Positive Pie.

The next morning, we hit up the Crystal Springs Farmers' Market in Brunswick, Maine where we bought lots of fresh veggies, handmade corn tortillas and salsa verde, and these awesome fermented "Swedish carrots" that I am going to have to try and replicate at home!

Further down the highway, we found some folks selling strawberries along the roadside.

AHHHHHHHHHHHHHHHHHHH! Can you hear the angel chorus singing?? This is what we've dreamed about for three long years--the world's BEST lobster roll at Red's Eats in Wiscasset, Maine. Well worth the hour wait!

Our wonderful vacation rental for the week in Addison, Maine aptly named the Ocean Vista House.

The view from the dining room and kitchen. AMAZING!!

Prunelle also enjoyed the view. Poor old girlie is 13 now, and I made her wear little panties to protect our security deposit, just in case. ;-)

Old man Grady enjoyed chillin' on the deck, too.

The youngest, Dollop, preferred to sit between us in her own Adirondack chair. We watched the lobster boats coming and going, we listened to the many birds (and the livestock at a farm down the way), and we sniffed all the wonders of God's seaside creation. Ahhhh.....pure bliss for human and canine alike!

One of Cyd's first stops was Wild Blueberry Land for a housemade Blueberry Crumb Pie--also something she's been dreaming about since we were there three years ago.

We also tried their blueberry ice cream, and our new obsession, their blueberry milkshake! (Yeah, this is where our diet fell spectacularly apart. Oh well, it was vacay!)

In our random travels, we came across this goat dairy farm with a creamery in their garage. We bought some garlicky chevre and some lovely mild feta.

Another garage-based business, and this one is truly fantastic! Mother Shuckers (ha ha) is run by this delightfully enthusiastic and personable woman who sells the lobsters that her husband catches each day, and provides invaluable advice about how to prepare them. I follow her on Facebook, and she's HILARIOUS!

Here is Mother Shucker Nadine herself, digging around in her garage fridge to find four deliciously sweet and tender "shedders" for our dinner.

I made my poor roommate do the dirty deed, but aren't they GORGEOUS? (Forgive us, crustaceans, for we know exactly what we do...but we cannot resist you steamed and drenched in drawn butter.)

Then came the tedious job of retrieving the meat. I strongly suggest you stick to the claws, the knuckle thingies, and the tails and forget the tiny little legs--unless you want to suck the meat out of them as a little tideover snack to sustain you as you're cracking lobstahs.

I made this luscious whole grain linguine with sautéed spring onions, a mix of different mushrooms, Silver Queen corn cut from the cob, and organic garlic from a farm in Jonesboro, ME. And the lobster from Mother Shuckers' Clam Shack, of course. And butter. LOTS of butter!

When Cyd took the lobster shells out to the garbage, LOOK what she found in the woods behind the dumpster?!

A bucket list day: Whale watching in Eastport!

We got back in time to have margaritas and watch the sunset off the deck. Now that's what I'm talkin' 'bout!

Even our breakfast is grinning during vacay in Maine!

One of the beautiful sunsets and the view from the deck.

We were very surprised to find authentic Mexican food at this little roadside joint in Milbridge, ME (Vasquez Mexican Food). ¡Muy delicioso!

Truck full of lobster traps on Beals Island.

Beals Island lobstermen weighing the "shedders" for our last dinner in Maine. You can't beat lobsters bought right off the boat!

This pretty much sums it up, doesn't it? LOL!

Our last fabulous lobster dinner in Maine--including sweet corn and a sugar snap pea and garlic scape salad--which sadly, I couldn't even eat, because the bad clams I had earlier that afternoon did me in. (In hindsight, Cyd probably should have walked away as well. She was paying the price by morning. Boo hiss.)

On the way home, I hit up the Ellsworth Farmers' Market (while poor sick Cyd snoozed in the car). I bought more veggies, more fermented carrots (they're my new thing), and a blueberry maple yogurt parfait for Cyd, if she's ever able to eat again, that is. ;-)

Since Cyd declared a moratorium on seafood after the killer clams--and also because she slept the whole way home and had no say in the matter--I sought out some good eats as we rolled through Portland. And TripAdvisor led me to this AWESOME Cajun sandwich shop called Po'Boys & Pickles. They are consistently voted best sandwiches in Portland, and I can believe it!

I had a very good muffaletta there, but the real joy for me was their housemade pickles. I bought a quart of half sours (not pictured) to bring home, and also some of these beautiful pickled veggies. The mix of the day included red onions, carrots, green beans, and fennel. DELISH!

And they also sell gin-yu-wine Zapp's chips. This crazy "Voodoo" flavor may be my dietary undoing! (Good thing they are only sold in Louisiana...and on eBay. UH-OH!!)

We were supposed to stop in Nashua, NH for the night, but it was only 5pm when I cruised past there, so I decided to just keep going. And I made it back to Burlington in time to grab a gluten-free chicken pot pie from the Healthy Living Market for our Sunday dinner (local folks, ya gotta try it--it's incredible!). YAY for me, long-haul driver extraordinaire!