I mix the syrup with melted real butter...it could burn, but I try for caramelized....
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Today, it was a brisket hubby cooked in the smoker I built. It was nice and juicy. We still have enough left for 3 meals, after giving the dog the bits that got scorched.
Fresh organic mint leaves were reason enough to make a yogurt fruit bowl for breakfast-lunch, but the cacao sprouted almonds approaching their expiration date added to the incentive.
Yogurt w/ chopped mint, booberries, the cacao almonds:
Pure yum.
If you had a holiday yesterday, don't be depressed that it's over, because a Monday holiday is followed by a four day work week.
Yogurt w/ chopped mint, booberries, the cacao almonds:
Pure yum.
If you had a holiday yesterday, don't be depressed that it's over, because a Monday holiday is followed by a four day work week.
I might have put today's breakfast-lunch in the Diet Tips & Tricks thread, but I didn't look at calories before happily munching. No pics because I was ravenous, so I forgot and ate.
It's gotten so that I'll try almost anything organic, and this just looked good:
It really isn't a cornmeal crust. The first ingredient on the list is wheat flour, but the cornmeal in it makes it crunchy. I didn't follow the 425 degree oven directions on the package. I heated it at 350 until the edges were honey brown, then cut it in half, cut one half into two wedges, and topped those with sausage gravy I made from chopped up vegan breakfast sausage, some unsweetened almond milk, a little tapioca flour for thickening, finished with lots of freshly ground black pepper.
So I have no idea how many calories were in the finished gravy, but it sure was good. Half the crust is 420 calories, so it all came in at more cal. than I usually eat for breakfast-lunch. I also put some sliced cucumber and tomatoes on the side.
The other half of the crust might go with dinner tonight. By itself it really is a cross between fragrant bread and crunchy cornbread. It made the kitchen smell wonderful. I like this product.
It's gotten so that I'll try almost anything organic, and this just looked good:
It really isn't a cornmeal crust. The first ingredient on the list is wheat flour, but the cornmeal in it makes it crunchy. I didn't follow the 425 degree oven directions on the package. I heated it at 350 until the edges were honey brown, then cut it in half, cut one half into two wedges, and topped those with sausage gravy I made from chopped up vegan breakfast sausage, some unsweetened almond milk, a little tapioca flour for thickening, finished with lots of freshly ground black pepper.
So I have no idea how many calories were in the finished gravy, but it sure was good. Half the crust is 420 calories, so it all came in at more cal. than I usually eat for breakfast-lunch. I also put some sliced cucumber and tomatoes on the side.
The other half of the crust might go with dinner tonight. By itself it really is a cross between fragrant bread and crunchy cornbread. It made the kitchen smell wonderful. I like this product.
Got some nice things I'd needed at a new store (to me) today....a Walmart Neighborhood Market.
Didn't know that was a thing, but it's basically a groceries-only Walmart like a Safeway or Albersons...but with Walmart prices.. Pretty cool, and on an express bus route.
I walk like two blocks, get on a bus that comes every 12mins, get there in about 8mins.
Return trip is about as easy.
Didn't know that was a thing, but it's basically a groceries-only Walmart like a Safeway or Albersons...but with Walmart prices.. Pretty cool, and on an express bus route.
I walk like two blocks, get on a bus that comes every 12mins, get there in about 8mins.
Return trip is about as easy.
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We has one of those in our town for about 2 years, then it got shut down due to not being profitable enough. Now, it's a Spring Market. I call it Spring Mark-up. When they opened the Spring Mark-up, they made a deal with the Cash Saver store, so that store closed permanently. Most of the stuff is so overpriced, we go out of town to shop.Got some nice things I'd needed at a new store (to me) today....a Walmart Neighborhood Market.
Didn't know that was a thing, but it's basically a groceries-only Walmart like a Safeway or Albersons...but with Walmart prices.. Pretty cool, and on an express bus route.
I walk like two blocks, get on a bus that comes every 12mins, get there in about 8mins.
Return trip is about as easy.
Hubby was getting tired of eating brisket. He even gave some to a coworker. So, I used much of what we had left to use as spaghetti meat, cut up in tiny pieces. I could still raster the smoked brisket very well. But, the way it is cooked and presented makes it much different than just cutting and eating slabs of meat.
Whoa, I cannot even imagine getting tired of homemade smoked brisket, but I guess we all have our tastes. Our HEB grocery stores do ready made meals you can buy. One of them is brisket chile con queso.
To be fair, he does have ADHD. Whenever we have so much of anything (be it brisket, turkey, ham, or whatever) I have to have the imagination to figure out what to do with it, or it goes to the dog.
Ok, for the record, imho there is nothing better than eating slabs of meat, lol
That being said, i cooked up some ramen tonight. My tummy just hasnt been feeling good lately, n ramen is easy on the whole digestive system.
I didnt take a pic, im sure everyone knows what a bowl of noodles looks like
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Aw Frogger, I hope you're feeling better now.
I havent been feeling good for a while now. I admit my diet is reckless, but the things that should bother it, like copious amounts of chili oil, large quantities of milk, etc. I feel fine, but when i try to eat normal stuff, like bread, all hell breaks loose down there, lol
Double post-sorry
I am a gluten denier, but maybe i have an allergy. Is ramen/lo mein made of wheat semolina?
I just learned potato bread is actuallya wheat bread too
Edit H.S., ramen is wheat ...(had to get my glasses, go downstairs and check)
I am a gluten denier, but maybe i have an allergy. Is ramen/lo mein made of wheat semolina?
I just learned potato bread is actuallya wheat bread too
Edit H.S., ramen is wheat ...(had to get my glasses, go downstairs and check)
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There is so much deception to navigate. A lot of those "olive oil mayonnaise" are made with canola or soy oil, with a little bit of olive oil added, way down on the ingredients list". That's just an example. Potato bread still has wheat in it to bind it into a dough.
Yes, ramen and lo mein are generally made of wheat, but there are gluten free options:
I have tried the Lotus Foods one shown in that article. It's good. Plus it's organic.
There are other brands in the article that I haven't tried.
When I was following a lot of vegan blogs a few years ago, I found there were large numbers of commenters who were complaining of gluten intolerance. I felt that if you're eating "wheat meat" (seitan) on a wheat bun, you'd get a gluten overload. Seitan isolates and uses only the wheat gluten. Many commercial breads add gluten when making it in giant machines, to substitute for the natural production of gluten you get from kneading, rising, punching it down, kneading and rising a second time.
Short cuts and cheap tricks. Gonna kill us. Even if a bread or a noodle is organic, if it doesn't say "gluten free" you have to read the ingredients and look for added wheat gluten.
Some people say you can back off all gluten for a while, then tiptoe back and try it sparingly, and having avoided it for a few weeks you might be over the intolerance. That's different than celiac disease, in which case you can never touch gluten.
Since I sometimes have supper club guests with gluten issues, I've tried many gluten free products, and some of them are very good. Bob's Red Mill gluten free cornbread mix comes to mind. Tate's gluten free cookies, Katz gluten free glazed donut holes (got a sweet tooth?).
I'll edit to add more as I think of them.
I did not like the almond flour pasta, heavy, sticks to itself, and very expensive, and high calorie. However, I have very much enjoyed the "Nut Thins" brand of almond flour and pecan flour crackers, all gluten free, low calorie, lots of "junk food" flavors like nacho cheese, sour cream & onion, or just plain ones.
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Well, its funny, i just assumed i was getting samonella or something from the shrimp in the food i buy from the store.
Last night i had a pound of baked beans and a pound of spicy chili, so ill see how the day goes, if my stomach stays calm im goin off gluten somehow. Angel hair pasta maybe...
(Half pound/pound. Whatever a can holds)
Last night i had a pound of baked beans and a pound of spicy chili, so ill see how the day goes, if my stomach stays calm im goin off gluten somehow. Angel hair pasta maybe...
(Half pound/pound. Whatever a can holds)
Well the angel hair ramen recipes I was posting were with regular angel hair pasta, organic yes, but not gluten free.
Angel hair is sometimes called "capellini" too, and a quick search showed me there are at least three brands of gluten free angel hair (capellini).
Found this recipe that I'd seen on the PBS show once, gotta try them.
I Loooove nuggets, but I know most of the commercially made stuff isn't very good for ya.
At least with this, ya can adjust per preferences or dietary concerns. A simple and classic breading technique with the Panko...I might throw a bit of cornmeal or Masa Harina in there for a nice flavor/texture boost. Also thinking of using a Canola or a very light Greek EVOO...with a bit of bacon fat...'cuz BACON.
I Loooove nuggets, but I know most of the commercially made stuff isn't very good for ya.
At least with this, ya can adjust per preferences or dietary concerns. A simple and classic breading technique with the Panko...I might throw a bit of cornmeal or Masa Harina in there for a nice flavor/texture boost. Also thinking of using a Canola or a very light Greek EVOO...with a bit of bacon fat...'cuz BACON.
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You do know rice has gluten, right? well unless it's wild rice
Just thought this fit here
Quick question: Do you like sourdough bread?
If you do, you’re going to be really excited to hear what we’ve planned for this month!
This September we’re shifting focus from the farm to the kitchen, for our first ever sourdough bread workshop!
Sourdough is a family favorite in the Kilpatrick household, but it’s also something we never buy. That’s because my wife Savannah makes her own sourdough bread at home, and it’s way tastier fresh from our kitchen.
This year Savannah started teaching sourdough-making classes at our farm, both as a side income stream and because it’s something she really enjoys. So we decided to take things a step further, and bring her class to the Growing Farmers community online!
This free workshop will be broken into three days of training, with a new video released each day.
Day 1: Why sourdough?
We’ll dive into the history of sourdough, why we started making our own sourdough, and what kind of health benefits come with this tasty bread.
Day 2: All about starters
Day two is when we’ll get into the must-have for making sourdough: the starter! We’ll cover stiff starters vs. regular starters, how to feed or refresh your starters, and more!
Day 3: Making sourdough
We’ll finish off this workshop showing you everything you can make with sourdough and how to easily incorporate breadmaking into your lifestyle. Plus we’ll include tips on starting your own sourdough classes!
Quick question: Do you like sourdough bread?
If you do, you’re going to be really excited to hear what we’ve planned for this month!
This September we’re shifting focus from the farm to the kitchen, for our first ever sourdough bread workshop!
Sourdough is a family favorite in the Kilpatrick household, but it’s also something we never buy. That’s because my wife Savannah makes her own sourdough bread at home, and it’s way tastier fresh from our kitchen.
This year Savannah started teaching sourdough-making classes at our farm, both as a side income stream and because it’s something she really enjoys. So we decided to take things a step further, and bring her class to the Growing Farmers community online!
If you like sourdough bread…
Say no more. This workshop is for you!This free workshop will be broken into three days of training, with a new video released each day.
Day 1: Why sourdough?
We’ll dive into the history of sourdough, why we started making our own sourdough, and what kind of health benefits come with this tasty bread.
Day 2: All about starters
Day two is when we’ll get into the must-have for making sourdough: the starter! We’ll cover stiff starters vs. regular starters, how to feed or refresh your starters, and more!
Day 3: Making sourdough
We’ll finish off this workshop showing you everything you can make with sourdough and how to easily incorporate breadmaking into your lifestyle. Plus we’ll include tips on starting your own sourdough classes!
Save the dates!
The free sourdough workshop will be September 22-24, so mark your calendar! We’ve already got 500+ people on the waitlist, so we’re excited to open registration today.
No, i did notYou do know rice has gluten, right? well unless it's wild rice
How does white rice have gluten and wild rice not have any gluten? Ill bet wild rice is expensiver than.
Looks like a google night for me
Wild rice is actually a grass and yes far more expensive but much healthierNo, i did not
How does white rice have gluten and wild rice not have any gluten? Ill bet wild rice is expensiver than.
Looks like a google night for me
Tonight, I made something simple. I started this as just an idea I had shortly after my mother had passed.
1 box Mac and cheese. 1 pound ground beef, cooked and drained of grease. 1 can green beans (drained),1 can cream of mushroom soup, garlic powder, and onion powder. No salt and pepper required. Tastes better than it looks.
1 box Mac and cheese. 1 pound ground beef, cooked and drained of grease. 1 can green beans (drained),1 can cream of mushroom soup, garlic powder, and onion powder. No salt and pepper required. Tastes better than it looks.
Went to Fred Meyer and Trader Joe's early this morning on a long and boring bus route, but got good stuff.
I stocked uppp on my fave peanut butter pretzels and ghost pepper chips at TJ's. And snagged a cool new TJ's tote bag for like 99¢
At Freddy's, I got cheap meats for Milly food and a new toy mouse that has a realistic electronic "squeak" when whacked by Milly. I also found utterly *ridiculous* Habanero and Jalapeno peppers. Just look at these monsters!!!
(Yes that is Milly photo-bombing in to smell the meats...
)
I stocked uppp on my fave peanut butter pretzels and ghost pepper chips at TJ's. And snagged a cool new TJ's tote bag for like 99¢
At Freddy's, I got cheap meats for Milly food and a new toy mouse that has a realistic electronic "squeak" when whacked by Milly. I also found utterly *ridiculous* Habanero and Jalapeno peppers. Just look at these monsters!!!
(Yes that is Milly photo-bombing in to smell the meats...
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Those are some good lookin habanerosWent to Fred Meyer and Trader Joe's early this morning on a long and boring bus route, but got good stuff.
I stocked uppp on my fave peanut butter pretzels and ghost pepper chips at TJ's. And snagged a cool new TJ's tote bag for like 99¢
At Freddy's, I got cheap meats for Milly food and a new toy mouse that has a realistic electronic "squeak" when whacked by Milly. I also found utterly *ridiculous* Habanero and Jalapeno peppers. Just look at these monsters!!!
(Yes that is Milly photo-bombing in to smell the meats...)
Maple butter pecan carrots
When shopping for groceries a while back, the store had no organic lettuce of any variety, so I bought this to use as salads for a couple of days:
Stock photo
But when I got them home I opened the tray and the dip, and grazed all day like a happy cow, ending up with only the carrots left, a surprising amount, which I stored in a quart size baggie in the fridge:
They were getting along in age, and I when opened the fridge and spied them next to this maple syrup I bought for my brussels sprouts recipe posted above, a got the inspiration for what to do with them. The maple syrup hardly stands a chance of ever getting used up, since I don't do pancakes, waffles or any of that. So I used some to make maple butter pecan carrots for supper tonite.
Carrots are so sturdy, they take a long time to cook, but I was patient. I used melted butter to get them started. When they started to sizzle, I lowered the heat, salted them, and added a little water to steam them. When they were tender crisp I squirted on the maple syrup, sprinkled on the pecans, stirred up to heat and toast the nuts a bit, then added some dried cranberries. For the sweet-hot dynamic, I added some pepper flakes too.
Being a meatless supper (but with plenty of protein in the pecans), I took a generous helping.
It was soooooooooo good.
When shopping for groceries a while back, the store had no organic lettuce of any variety, so I bought this to use as salads for a couple of days:
Stock photo
But when I got them home I opened the tray and the dip, and grazed all day like a happy cow, ending up with only the carrots left, a surprising amount, which I stored in a quart size baggie in the fridge:
They were getting along in age, and I when opened the fridge and spied them next to this maple syrup I bought for my brussels sprouts recipe posted above, a got the inspiration for what to do with them. The maple syrup hardly stands a chance of ever getting used up, since I don't do pancakes, waffles or any of that. So I used some to make maple butter pecan carrots for supper tonite.
Carrots are so sturdy, they take a long time to cook, but I was patient. I used melted butter to get them started. When they started to sizzle, I lowered the heat, salted them, and added a little water to steam them. When they were tender crisp I squirted on the maple syrup, sprinkled on the pecans, stirred up to heat and toast the nuts a bit, then added some dried cranberries. For the sweet-hot dynamic, I added some pepper flakes too.
Being a meatless supper (but with plenty of protein in the pecans), I took a generous helping.
It was soooooooooo good.
I walk like two blocks, get on a bus that comes every 12mins, get there in about 8mins.
Return trip is about as easy.
I love reading how you get around on the bus. As a young career person, I took the bus everywhere. I liked having that time to look out of the bus window at everything, historic buildings, flower shops, rain, restaurants, people walking dogs, people walking to work or school. I used the time and the serenity to think and meditate. Looking back, it was nice not to worry about a car payment, parking, insurance, maintenance, repairs. Nowadays where I live, the nearest bus stop, just at the end of my block, is on a route that doesn't have one grocery store from end to end, not one.
Meh... I hated the bus. I had got a set of crutches (the type designed like canes, but with the cuff part) so I could graduate out of a wheelchair after recovering from nerve damage. One day I boarded a bus with those crutches. The driver took off while I was still in the stairwell. I fell down. My arm got cut. I was afraid to ride a bus again for weeks. The bus company only gave me a lousy $100 settlement, because I had to go to arbitration, not court. My crutches cost more than that. But they are high quality, and I still have them some 35 years later. And, I live where I don't have to use a fucking bus now.
I used that one monster habanero to make....Habanero Mayo. 
Used like a cup of Best Foods (Hellmann's for you Easterners) mayo, about a Tbls of sour cream, a mashed/chopped large clove of garlic, a little lemon pepper, onion powder, a squeeze of lime, dash of Fiesta Taco seasoning, one drop of Stubb's Mesquite liquid smoke, and misc other stuff.
Was going for a slightly Southwestern style here.
The green bits is the mini-pepper that was growing inside the beasty...that happens with some of the really big ones.
Ended up with about 6oz worth...but a little goes a long ways...
*edit*
After it'd sat melding in the fridge overnight, I figured I'd give it a try on my brunch burrito...just a swipe.
Yup, glad I put the sour cream in there...it blunts the capsaicin a wee bit while making it a more universal condiment too. Still cleared out my sinuses real good though....hehe...
Used like a cup of Best Foods (Hellmann's for you Easterners) mayo, about a Tbls of sour cream, a mashed/chopped large clove of garlic, a little lemon pepper, onion powder, a squeeze of lime, dash of Fiesta Taco seasoning, one drop of Stubb's Mesquite liquid smoke, and misc other stuff.
Was going for a slightly Southwestern style here.
The green bits is the mini-pepper that was growing inside the beasty...that happens with some of the really big ones.
Ended up with about 6oz worth...but a little goes a long ways...
*edit*
After it'd sat melding in the fridge overnight, I figured I'd give it a try on my brunch burrito...just a swipe.
Yup, glad I put the sour cream in there...it blunts the capsaicin a wee bit while making it a more universal condiment too. Still cleared out my sinuses real good though....hehe...
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When this happens you might want to try organic spinach leaves, far more nutrition and few calories, also very tasty
That looks good, wish I could eat mayoI used that one monster habanero to make....Habanero Mayo.
Used like a cup of Best Foods (Hellmann's for you Easterners) mayo, about a Tbls of sour cream, a mashed/chopped large clove of garlic, a little lemon pepper, onion powder, a squeeze of lime, dash of Fiesta Taco seasoning, one drop of Stubb's Mesquite liquid smoke, and misc other stuff.
Was going for a slightly Southwestern style here.
The green bits is the mini-pepper that was growing inside the beasty...that happens with some of the really big ones.
View attachment 208805
View attachment 208806
Ended up with about 6oz worth...but a little goes a long ways...
*edit*
After it'd sat melding in the fridge overnight, I figured I'd give it a try on my brunch burrito...just a swipe.
Yup, glad I put the sour cream in there...it blunts the capsaicin a wee bit while making it a more universal condiment too. Still cleared out my sinuses real good though....hehe...
That seems like a MAJOR oversight...
Vegan mayo? Not a thing?
Primal kitchen makes one but uses bad oils
Tonight was an egg and cheese on an everything bagel. I ate it so fast i didnt get a pic but it was so good im tempted to make another one.
A bagel has 400 calories tho, geez. Might as well eat a doughnut.
Edit, what i do is cut a bagel in half n throw it in the toaster, and while it toasts, scramble an egg yolk in a small bowl, throw it in the microwave for 40 seconds, put a slice of cheese on the egg and microwave another 15 seconds then put it all together.
Im all about easy and fast
A bagel has 400 calories tho, geez. Might as well eat a doughnut.
Edit, what i do is cut a bagel in half n throw it in the toaster, and while it toasts, scramble an egg yolk in a small bowl, throw it in the microwave for 40 seconds, put a slice of cheese on the egg and microwave another 15 seconds then put it all together.
Im all about easy and fast
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Just a bowl of cereal to start a day. But the food pics here look so good. Gotta take some recipes.
Not all of the bagels are that high in calories. The Dave's Killer brand organic bagels are 270 cal. each, and they make plain and "everything". Thomas plain bagels, 270 cal. Thomas also makes bagel thins, 110 cal. each.
Pepperidge Farms "everything" are 260 cal. apiece.
But I like the Daves Killer brand because it uses organic ingredients.
Oh, goody goody, i can probably find pepperidge farm in my local supermarket
Tell me an oil you can use, I'll find ya a Mayo...
Or, make your own in blender...you can use any oil...Mayo is just eggs and oil...if you can't eat eggs, well there ways around that too. ;-)
Ya can't do a proper sammich or tartar sauce without mayo...IMO.
We have a Natural Grocer here...I guarantee that'd have something. I'd even ship it to ya...you've been a good friend for a lotta years. If I can add even a little enjoyment to your life, I'd be happy to do so.
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I can't eat eggs eitherTell me an oil you can use, I'll find ya a Mayo...
Or, make your own in blender...you can use any oil...Mayo is just eggs and oil...if you can't eat eggs, well there ways around that too. ;-)
Ya can't do a proper sammich or tartar sauce without mayo...IMO.
We have a Natural Grocer here...I guarantee that'd have something. I'd even ship it to ya...you've been a good friend for a lotta years. If I can add even a little enjoyment to your life, I'd be happy to do so.
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I need to remember your hab mayo next year. Habaneros are on my list of peppers to grow next year. Too late in the year even in zone 9A to get those grown this year.A little follow-up on the hab mayo...it's getting better with time....and hotter.
Put it on one half of a sammich. You can see the orange hab bits...Mmmm.
View attachment 208878
I truly appreciate the offer my friend, if you can find one with no eggs organic and made with avocado oil,, which is truly hard to find, please give me a linkTell me an oil you can use, I'll find ya a Mayo...
Or, make your own in blender...you can use any oil...Mayo is just eggs and oil...if you can't eat eggs, well there ways around that too. ;-)
Ya can't do a proper sammich or tartar sauce without mayo...IMO.
We have a Natural Grocer here...I guarantee that'd have something. I'd even ship it to ya...you've been a good friend for a lotta years. If I can add even a little enjoyment to your life, I'd be happy to do so.
I have grown habaneros before they grow well, pretty easy
Will do. If I can't find it, I'll make it myself. ;-)
Avocado oil isn't hard to find here...I think Wal-Mart has it... ;p
This is Organic everything country man....I'm just across the Columbia river from Portland, OR....we have everything.
What to replace the eggs?
Look at that article...Vegans be sneaky...lol...
That recipe uses something called Aquafaba...never heard of it...it's a Vegan 'thang...
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