Cheese Bombs

I mixed some dough the other night, intending to make bagels.  Spur of the moment decision took this adventure sideways.  I shredded down some white cheddar, and ground up some black pepper.  The dough was a bit sticky, and I just wanted to proceed.  I mixed this dough, added the cheese and pepper, and plopped spoonfuls onto my parchment lined pizza tray, that had been preheating in my oven.

I checked on the baking process after 10 minutes, and pulled them out after 20 minutes.

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I used the parchment paper to lift the biscuits off the pizza pan, and directly on to the waiting rack.  I started nibbling, and kept going.  They were so tasty, and a bit greasy.  Surviving biscuits were place down on a paper towel in a glass dish in the fridge overnight.  They were not as good once chilled, but reheated at 375 for 5 minutes in our convection toaster oven, they again were amazing.

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Leftovers were frozen.  Heated in our convection toaster oven for 5-8 minutes, they were as good as the day before.

I will make again, maybe using my mini muffin pan.

Here’s how I did this:

1 C Better Batter flour

1 C Greek yogurt

2 tsp baking powder

a pinch of salt

1 C grated cheese

freshly ground pepper

Mix all together and roll into balls.  Place on a parchment lined baking sheet.  Bake 20 minutes at 350.

Feel free to use whichever cheese makes you happy.  Add whichever spices and herbs appeal to you.  These are the ultimate blank canvas.

I made 24 little cheese bombs.  According to my calculations, 4 of these equal the 15 g carb rule I follow.  Considering there is yogurt and cheese in these, there is protein also.

What will you add to your cheese bombs?

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Valentines Day, 2018

As I mentioned previously, I make something new for dinner every Valentines Day for SpecialK. This year, I had trouble deciding what to make.  I finally decided to make something that we had discussed previously, that he was open to trying.

I made us Lasagna! Ok, to be fair, I made us noodle-less lasagna.  Served with a small side salad, because every lasagna needs a good side salad.  I also made us dessert, because it was Valentines Day.  However, the dessert wasn’t chocolate.  Do I lose any points?

As soon as I can locate the recipe I used, I will update this post.  I made one difference from the recipe.  Instead of a meat base, with cheese on top, I layered this lasagna.  Oh, and instead of making in a pie plate, I used the same glass loaf pan I used to make lasagna many years ago!

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Dessert was buckwheat crepes.  I happily found a recipe years ago, which I enjoyed at the time.  I could not locate that recipe, so I dug into my gray binder and found Bon Appetites Basic Buckwheat Crepe recipe.

I served the crepes with some cinnamon apple slices I had canned.  They were not sweetened, and that was why SpecialK didn’t love the filling.  I did put some real dairy whipped cream on top.  The crepes, however, were approved.  I only made a small amount this time, but will make more in the future.

I have tried to search Amazon to give you a link to this flour, but I can’t find it.  It is Anthony’s Organic Buckwheat Flour.  It was a very mild flavor and I absolutely recommend it.

Do you have any rituals for Valentines Day?

Tomorrow is Valentines Day.  Longtime readers  will remember how that rolls around here. (Valentine’s Vegetables).

I am not sure, yet, what dish will appear on our table for tomorrow night.  I think I have a lock on dessert, but, maybe not.  I guess I will have to decide today.  SpecialK will be home late tonight, but I have already advised him that there will be a full dinner and dessert.

Considerations include a ricotta tart with salad, a chicken dish or any other idea that sounds good today.  SpecialK, if you are reading this, your input IS welcome.

We have a lot going on here at Casa d’SpecialK. Travel plans and …

Stay tuned, pull up a comfy chair, as our lives are about to get very crazy.  Then, it will be over, and normal life resumes.  I am sticking with that.

I will be back soon sharing what I did make for Valentines Day dinner.

What will you do for Valentines Day?

Skinnytaste Bagels

Eating gluten free AND low carb, I miss two things the most.  Bagels and brownies.  Okay and sometimes, donuts.

Now I can cross one item off my list.  Bagels have arrived at our home, fresh from our oven.  Using this recipe from Skinnytaste.  I have now made them twice.

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First time, seasoned with Trader Joe’s “Everything But the Bagel” Seasoning.

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Now, just to say, I think we are the only ones who DON’T love this Seasoning.  We are giving our bottle to a friend.

Second time I made these, I read the post again.  First time, I caught that with gluten free flour, I should up the baking powder to 2 tsp.  Second time I read the post, I read that I should knead the dough.  First time I have ever kneaded gluten free dough, but I did it.  It made a puffier Bagel.  I also realized they are a bigger bagel if you let the dough sit for a few minutes after placing on a baking sheet or in a donut pan.

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These bagels were sprinkled with sesame seeds, which I found out after I made them, are SpecialK’s first choice.  Who knew?

At separate points, SpecialK and I shared the same thought, that this would make a great pizza dough.  His idea: some day, we will have carb free breakfast, and share a pizza.

How can I post bagels, and maybe pizza and claim to be low carb?  The recipe says make 4 bagels.  I make them in my donut pan, and I make 6.  All totaled up, one bagel is the same number of carbs as I am allowed for one serving.

What have you been making?

 

Beef and Cabbage Soup


It’s snowing!  Snow means cold, which makes it Soup Time!  Besides, SpecialK ❤️ soup.

Do you remember, a while back, I shared a recipe for Beef and Cabbage?  When you shred a whole head of cabbage, and there are only two people in the house, let’s just say there are leftovers.  Those leftovers were in the freezer, portioned into lunch servings that I never ate.

Homemade soup time!

I started with some beef broth, or more correctly, beef broth maker. I added one well rounded teaspoonful to 2 quarts of water. I added some tamari, as I remembered SpecialK saying the Beef and Cabbage needed a bit more, for his tastes.

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I added some fish sauce, because fish sauce brings the umami to any dish, or so says Michelle Tam at NomNomPaleo.com.

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I added salt and pepper, and offered SpecialK a taste.  He asked me to add more beef broth maker, So I added another well rounded teaspoonful.

I added in some of the frozen leftovers of Beef and Cabbage, which quickly melted in to the pot of soup.

As I sat enjoying a bowl of this soup, I realized that I really enjoyed the cabbage in there, and that the meat was too broken up.

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SpecialK didn’t want anymore, because cabbage?

I made a second pot of this soup and I enjoyed it.  Leftover Beef and Cabbage is no more, while I still have a few bowlfuls of soup.

I see more soups in our future, as snow continues to fall.

What is your go to meal for cold evenings?

 

When Special K travels

SpecialK travels for work, sometimes frequently.

i don’t tend to cook a lot when he travels, so meals often look like this:

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I had invited a friend to join me for dinner one night while alone.  She cancelled, which left me with a piece of chicken defrosting in the fridge.

i invited her again a few days later.  In a way, I think I knew she would cancel again.  I brined the chicken, but didn’t marinate it.  I made the croutons for our chicken Caesar salad, but I didn’t wash the salad.  Dessert had not been made.

She did cancel again, leaving me with a piece of chicken to cook.  I learned I love it when coated in flour, so I cut the chicken up, tossed it in a 1/4 cup of flour, and pan fried it.  I then added some chicken stock, and the juice and zest of lemon.  Salt and pepper to season it, and I was rather impressed.

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i ate 1/2 of it last night, and the rest of it earlier today.    SpecialK will return later tonight, and I will make soup tomorrow.

What do you make to eat in bone chilling weather?

 

Goodbye 2017

2017 is departing, as we wait for 2018 to arrive.

The good, the bad, the happy, the sad; all of the accomplishments and progress made are now just memories.

One thing I completely stole, with the authors permission, thanks, Clare!  I no longer make resolutions.  No promises of working out (I already do!), no promises of eating better (we struggle, but we try!).  No resolutions whatsoever!

What will I do to instead of making resolutions?  I will state my intentions!

I intend to attempt to be more organized.  Efforts have already been made.

I intend to try harder at eating better.

I intend to be the best version of me I can muster.

I saw the following posted, and wanted to share it with you.

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What are your intentions for 2018?

Happy Holidays!

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Now that I have stopped working for the year, I have time.  Time to do whatever I want.

Whether you finished celebrating your holiday, are just about to, or it is coming soon, please accept my very best wishes for a very Happy Holiday!

Many new things will be appearing here soon, so stay tuned.

What is your favorite thing about this time of year?

Brown Rice Risotto

I love risotto!  When I married SpecialK, I learned he also loved risotto.  I had yet to find short grin brown rice, but was ecstatic when I learned Sprouts sold it by the pound.

I found this recipe, and decided I would need a Dutch oven to make it.  We bought one, and haven’t looked back.

This last weekend, we had friends over for dinner.   SpecialK really wanted more of this risotto, and we had talked about making it a complete dish by adding chicken breast to it.

We finally did just that, added chicken breast to the risotto!  In our space age cooking lab, I placed the 3 boneless, skinless chicken breast in a gallon bag, covering the chicken with water and adding more salt than I want to think about (30 g).  An hour late, I drained and rinsed the chicken breasts, patted them dry with paper towel, and poured some EVOO Caesar Dressing into the bag.  Back into the fridge for an hour.  Then onto the trivet in the Instapot, a cup of water in the bottom of the Instapot,  5 minutes of pressure, then let sit in the pit for another 5 minutes.  (Next time, I will remember to oil the trivet!)

Once cooked, I cut the chicken breast into bite sized pieces, and added to the risotto after it had cooked, with all the other ‘add-ins’.  We didn’t have any fresh oregano, so we skipped it.  For the mushrooms, I use 2 1/2 bags of Trader Joe’s Mushroom Medley, which is found in their freezer case.

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Since this was made hours early, we added some extra white wine and chicken broth to the risotto, to make sure the creamy texture  remained.

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It was a hit at dinner, not just with SpecialK and I, but also with our guests.

Coming soon, soups!

What are you winter dishes?  The fill your belly with warmth type dishes?

Happy Thanksgiving

Happy Thanksgiving everyone!  If you live outside the US, Happy November 23!

I have been working very hard, basically non-stop for the past few weeks.  I am a substitute teacher in the local school system, and wow, it’s nice to have a day off.

Things I am greatful for this year:

SpecialK – the man I married.  ‘Nuff said?

I am grateful that cousin Jan found out what has been so painful this year.  Now let’s get her well.

I am grateful that I am able to work, and that the people have been so kind.

I am grateful for all the basics of life, and that I haven’t lost sight of what they are, for me.

What are you grateful for this year?59BE4881-9966-4C85-9769-8C168462F480