Sunday, May 10, 2015
No... I haven't fallen off the planet, or ran away and found an isolated beach in the Pacific, on a magical island where carbs mysteriously disappear from even the carbiest of foods. Though... that does sound rather appealing!
If you're reading this, thanks for sticking around! I've been busy with family stuff, and I've taken on a few new projects and adventures that have been a bit, hmmm, how to word this... involved?
So... where can you find me these days if I'm not on here posting some ramblings and pics of food? Well, I'm posting ramblings and pics of food over on the Facebook page for Low Carb Zen, and trying my best to answer questions, slay trolls and spammers, and guide new followers into valuable resources. I love it, and I love getting to work with Dixie! Come on over, and check us out over there! We make it really difficult for you to say you can't do Low Carb and enjoy it, LOL!
Ok, well that's all well and good, Theresa, but what's with the cool news pic? I have news! It's been a slow process, mostly because I have the attention span of a fruit fly that fell in coffee, but really really soon, I'll be sharing.... my new page! It's going to be based on the same premise, reviewing recipes found out there in the Low Carb world, with a few of my own creations thrown in the mix, but I'll also be sharing some articles and resources that I find helpful, as well as product recommendations, and just in general things that I think you might find useful, on your Low Carb journey.
Stay tuned, check your email for an update (and probably a whole bunch of random weird emails that I'll apologize in advance for, since, technology and I don't always play well together), follow me on Low Carb Zen, and on my sadly neglected page, The Low Carb Review, and eventually, we'll be all together, once again!
Sunday, January 26, 2014
Lately, I've seen a lot of recipes calling for smoked paprika. I'm a huge fan of paprika, but for some odd reason, smoked paprika had yet to grace the inside of my overflowing spice cabinet until just recently. Finally spotting some in the supermarket and remembering to actually buy it, should have set off the trumpets and confetti since I'm notorious for forgetting to buy stuff - even with a list in hand. Wow! If you haven't tried smoked paprika yet, get some! NOW! I've been putting that stuff on everything.
I was making a batch of my Sweet and Spicy Chipotle Wings the other day and decided to swap out the regular paprika for the smoked and was pleasantly surprised by the subtle hint of an almost BBQ flavor. Not a huge difference, but it added a nice extra bit of smokiness to the already smoky chipotle flavor, as well as a bit more sweetness. Suddenly, it literally was like a light bulb went off over my head. Okay, my son had in fact put the lights on, but I had that feeling again like if I just stood still for a moment, there was a good idea trying to find it's way out.
Here it is folks. BBQ Cheese Crisps! I'll spare you all of the details of my original adventure into perfecting cheese crisps, but you can check it out right here if you haven't made them before, are struggling to get yours crispy and crunchy, or are bored and would like to read about my struggles with microwaving cheese.
If you're like me and missing BBQ chips, give this a whirl! You can customize the flavor to suit your tastes by adding a little chipotle powder, cayenne powder, or black pepper. Make the base recipe here, and then add a little bit of whatever you like to a batch of your crisps to see what you really enjoy.
BBQ Flavor Seasoning-
- 1 Tbsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp salt (I really love this one)
- 1/4 tsp garlic powder
- 1/8 tsp pure stevia extract (my absolute favorite one)
To make the crisps-
Slice an ounce of either cheddar or colby jack cheese into 1/4 inch thick slices. You can also use pre-sliced cheese cut into squares, but avoid pre-shredded cheese as they usually contain a lot of starches to stop the cheese from sticking together.
On a sheet of parchment paper, put your cheese squares in a pile and sprinkle on your BBQ seasoning. Rub it on a little bit and slide it all around on the parchment to pick up as much of the seasoning as possible. Be generous here. I actually sprinkled a little more on mine after I took this picture:
Spread out your cheese squares in a circle, giving them lots of room to melt down, and microwave them on high anywhere between 1 minute 45 seconds to 2 minutes. Keep an eye on them. You want them to be nice and firm, just starting to brown slightly. As soon as they come out and are still a little greasy, sprinkle them with just a little more seasoning. I especially love doing this so there's that feeling like regular BBQ chips on your fingers and lips. Allow them to cool, and that BBQ flavor will suddenly punch through. I noticed when they're still hot it's not as pronounced.
Enjoy as they are, or with your favorite dip!
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Thursday, January 23, 2014
Making home made waffles was always one of those things that got on my nerves, even before starting a low-carb lifestyle. I really hated having to stand there for what seemed like eternity, just to make a few uneven, somewhat mushy waffles. And then, there's the mess of batter all over your counter to go along with it. It used to be so much easier to just open a box, throw them in the toaster, gripe about how you wish you had a 6 or even an 8 slot toaster so you could make breakfast for everyone in a flash, and move on.
Well, if it's not clear to you yet, going low-carb doesn't come with a lot of prepackaged options, and that's not really a bad thing. Yes, you start out a chipper, bright eyed optimistic, "I can cook every meal, every day, and even pre-plan and freeze some stuff and love it all, all the time" fresh healthy food fanatic, and then you find yourself getting nostalgic as you roam through the supermarket with all of it's colorful boxes full of frankenfood, reminiscing about how it used to be so nice to have "dinner" ready in less than 10 minutes (even though said dinner contained more chemicals than the materials used to make your couch) and suddenly you find yourself making meals out of little more than Cheese Crisps, a glob of peanut butter, and maybe a strawberry or two. Hasn't happened to you yet? Wanna come cook for me??
Of course I'm being a bit sarcastic (just a teeeeensy bit), but it is a fair representation of what I go through fairly regularly. I love to cook. I really do. Sometimes though, I just don't want to (cue 3 year old tantrum). When I get like this, I pull out my big binder full of fantastic low-carb recipes that at some point I swore I would make, and I pick one. I'm ALWAYS ooooh-ing and ahhhh-ing at the waffle recipes, since I'm a big time waffle-aholic, but just like standard waffle recipes, low-carb recipes just seem to fall a little flat. The thing is, even with standard non low-carb waffle recipes, without a good waffle iron, standing there forever waiting for your waffle is an exercise in futility. It's just not going to come out right unless your iron gets nice and hot. Does that mean you have to spend a ton? Nope! Look for one that has an adjustable thermostat and keep it cranked up high while it's preheating. I got this one right here as a Christmas gift, and I love it! In fact, that's the one I used to make these fantastic pumpkin waffle sticks.
Oh, you want to make pumpkin waffle sticks too? Of course you do! I used this fabulous recipe I got from 24/7 Low Carb Diner. Lisa always has spectacular recipes, so I had a feeling these would be great! You know what? They were! I'm not the biggest fan of flax, and some brands can taste down-right yicky, but when I do use flax, I always choose Flax USA's. It doesn't have that really bad aftertaste, and it's really nutty and mild flavored.
Where was I again? Oh yeah. The waffles. These waffles were great! Super filling, which made making sticks out of them so much better, and even though the batter wasn't pourable, it still spread out pretty well on the hot iron. The only thing I did a little different, was I added a little splash of vanilla extract. It just seemed like it needed it, but would be just fine without it. I also used plain erythritol instead of Swerve, so I used a little less. 1/4 cup to be exact. My waffles look a little dark, but they tasted really great and I think my addition of vanilla may have darkened them up just a little. The best part about these? They were nice and firm. No floppy mushy waffles here! YES! Exactly what I was hoping for. Give them a chance to cool off a bit, and you'll find them nice and firm. Even better, was they kept nicely in the freezer, toasting up beautifully a few days later for a quick breakfast. Next time, I'm doubling the batch so I have enough to put away in the freezer for when I have another battle with the no-cooking blues.
If you want to enjoy some wonderful pumpkin waffles too, please visit this link - 24/7 Low Carb Diner - Happy Harvest Waffle Sticks.
Sunday, January 19, 2014
Oy! How long has it been since I popped in and shared something? Waaaaaaaaay too long. No worries, everything is alright, just have had other things on my plate - no not literally, well maybe just a little, but between being busy and suddenly having what can only be described as mind boggling frustration in the kitchen, I had to take a bit of a breather.
See, I'm not a mega super hero pro-blogger with lots of artsy photos and plans to take this to the moon (though in it's own time that would be lovely). This is more of a hobby of mine, and a way of helping out folks in the Low-Carb community, the same community from which I derived tremendous amounts of support and knowledge. I get side tracked. I end up with a file full of photos of food I want to share, but can't string together 3 sentences about it since I'm distracted by the lingering list of things to do (and my own gnat like attention span). As much as I want to tell you expect a ton more stuff from me in the next few weeks, it's probably a safer bet that I'll be busy forgetting clothes in the wash machine, getting that oil change I've put off for a few
One of my absolute favorite bloggers on the planet is DJ Foodie. Not only are his recipes top notch, but his stories and sense of humor always have me cracking up. But he's a chef with a crazy amount of experience cooking... I can't possibly cook like that! Oh yes you can! He has recipes all over the spectrum from super easy to hey I'm up for a challenge and don't mind something a little more tedious. I have yet to make one of his recipes and be disappointed.
This one is a little funny. I've never made kale in any other way than a kale chip. I don't really love those, though they're good in their own right. I guess it's because I hate calling things by a different name. Chips are chips. Kale chips are more like kale sharp crinkley things. I guess that's not very appealing sounding, but it's not a chip. Wanting to add more kale into my repertoire, I searched for kale recipes that were anything but a chip. Not really impressed by kale before, there was little hope that this Garlicky BBQ Kale recipe was going to do it for me. Well, it did.
At first approach, I balked at the amount of garlic the recipe called for. Even though I know garlic sweetens up, I still had my reservations. So, I used only a little. While it was still pretty good, it just didn't feel right. Next approach I went full on vampire repellant. I still may not have put in as much garlic, but that was only because, well, I just didn't have enough! My tiny heads of garlic just didn't have that many cloves. Still and all, I put a lot of garlic in there. I even put a really cool method of peeling garlic to the test! Check out this video right here from Peace Love & Low Carb. While I still had a few stubborn peels, the majority were off! Cool!!!
My final verdict, use the garlic, and a smidgeon less bbq sauce. I settled on 3 tablespoons so I can pick up on more of the surprising sweetness from the kale, and less of the sauce.
If you're still in induction, be extra tedious about how you measure your garlic and kale since they are on the carbier side. My suggestion would be to remove the thick stems, then weigh the kale before you wash it so you have an accurate measure of how much kale you really are putting in the pot. Same with the garlic. While I have NO qualms whatsoever blowing my carb allowance on an extra serving of kale, I really think the first two weeks of induction should be adhered to as best as possible, and the extra steps of being accurate and counting are worth it.
Are you still reading all of this? Come on! Grab your kale and get cooking! Closer to maintenance and have a few more carbs to play with? Throw a little thin sliced red onion in with the garlic. You can find the recipe for DJ Foodie's Garlicky BBQ Kale right here.