Tag Archives: Recipe

Level 1, Levels 2 And Above, Recipe

Diabetic Cookery – Published 1917

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Well, a link to this cookbook was posted today and, since I’m a nut for old cookbooks, I had to check it out.  What surprised me is the fact that this cookbook seems to support a low carbohydrate lifestyle!

You can download this from the link or scroll to the bottom.
https://openlibrary.org/books/OL7095821M/Diabetic_cookery

It supports the use of “diabetic flours” (one of which is almond flour) in bread making and it lists free foods (those you can eat to your heart’s content) as mostly meats and low carbohydrate veggies.


Unfortunately, some of the items needed may not be available any longer.
Aleurnat Flour: Made from aleurone, a protein found in protein granules of maturing seeds and tubers. If there is someone smarter than me who can figure out if this is available for purchase anywhere, please share!


The following is from New and Nonofficial Drugs …: Containing Descriptions of the Articles which Stand Accepted by the Council on Pharmacy and Chemistry of the American Medical Association (Google eBook)



I have barely skimmed through it but I’m excited!  I hope we can find some of the alternatives used then.

diabeticcookeryr00oppeialaDownload
Dinner, Level 1, Levels 2 And Above, Recipe

Chicken with 40 Cloves of Garlic

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I’ve seen many variations of this recipe but the first time I saw this (and made it) I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. Serve with toasted French bread for spreading the roasted garlic love.

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Chicken With 40 Cloves of Garlic

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner
Servings: 8

Description

I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. Serve with toasted French bread for spreading the roasted garlic love.

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F.

     

    Heat a deep sauté pan on medium heat and add the oil and butter.

     

    Dry the chicken pieces, season them with salt and pepper and brown in the oil/butter.

     

    Once the chicken pieces are all browned evenly, remove them from the pan and keep aside.

     

    Throw in the garlic cloves and let them barely brown. You do not want to burn them or they turn bitter and ruin the dish.

     

    Once the garlic cloves are browned, add the chicken back to the pan, add the thyme, chicken broth, and wine.

     

    Cover and place in the oven for about 40-45 minutes.

     

    Once the chicken is done, place the chicken and garlic onto your serving platter. Heat your pan on medium high and reduce the liquid to barely a cup. Add some parsley, a squeeze of lemon and serve.

Keywords: chicken, garlic, roast, fried,
Dinner, Recipe

Chile Colorado

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This was the best dinner I haven’t had to make in so long!

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Chili Colorado

Author: brendanolen Cuisine: Courses:
Difficulty: Intermediate
Servings: 8

Ingredients

Beef Section

Sauce Ingredients

Instructions

  1. Pre-Cooking the Beef

    Combine all of the dry seasonings into a bowl and mix well. Set aside.

     

    Start by trimming off any excess fat and then dice into about 1 to 1 1/2 inch cubes.

     

    Preheat a large stock pot to high heat. Add about 1 1/2 teaspoons of oil to your pot and wait until it just starts to smoke.

     

    Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. This will take about 15 to 18 minutes. Transfer the cooked beef to a large bowl and set aside for now.

     

    Repeat with the rest of the meat, seasonings and oil.

     

    Note: The reason for two batches is so that the meat will get a good sear. Adding all of the meat at once will “steam” it. In order to get a good sear there needs to be at least some space to stir and rotate to sear all sides.

     

    When the second batch has seared pour the first batch back in and add enough water to almost cover.

     

    Bring it to a boil and then reduce the heat until you have a slow boil when covered.

     

    Keep it covered and simmer for about 1 hour, stirring occasionally. You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.

     

    We’ll finish simmering the meat in this beautiful sauce. You should have enough time to make the sauce while the meat is cooking.

  1. Cooking the Sauce

    Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.

     

    Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.

     

    Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)

     

    Pour the mixture into a medium to large sauce pan.

     

    Add the seasonings and place on a burner over high heat to bring it to a boil.

     

    Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.

     

    Your Colorado sauce is ready.

     

    Note: This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice and even as a taco sauce. It can also be used to slow simmer chicken or pork.

  1. Completing the Dish

    Now that your beef has been simmering for an hour or so it should be getting soft and tender.

     

    Add 2 to 3 cups of your sauce and stir it in.

     

    Cover and simmer for another 1 1/2 to 2 hours.

     

    It’s now ready.

     

    Note: The longer you cook it the more tender it will get. 

Keywords: Mexican, chili, chile, Colorado, red, sauce, beef

Dinner, Levels 2 And Above, Recipe

How To Cook Greens

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I was given these instructions from my husband’s co-worker. Hubby said how much I disliked greens and he said it was because I wasn’t cooking them right. 🙂 On a personal note, I made this with beet greens and collard. It was fantastic! The beet greens added a sweetness that was wonderful. As a matter of fact, last year we only grew beets just for the greens. If you are lucky enough to live in a climate where dandelions actually die off during the winter (I’m in California, where the only plants that die off are the ones you don’t want to), you can throw some of the young spring leaves in here also. They taste really good. The older dandelion leaves are just way too bitter. AND nothing says yum like bacon! I don’t use any vegetable oil. I only use olive oil and animal based oils. So, I used bacon grease, with chopped, cooked bacon thrown over the top when serving. YUM! I also love kale and beet greens chopped up and thrown into soups.
So, word for word, here they are:

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How To Cook Greens

Author: brendanolen Cuisine: Courses: ,
Difficulty: Beginner

Description

From my husband’s co-worker

Ingredients

Instructions

  1. I was raised on Collard and Turnip Greens. Since becoming an adult and cooking on my own, I have always mixed two types of greens for a fantastic flavor.

    Collards/Mustards or Collards/Kale or Turnips/Kale. I don’t mix collard and turnip greens, just a personal preference.

    I use a bunch of greens per adult person. I use a one to on or two to one ratio at times. 1 bunch of Turnip Greens to 1 bunch of Mustard Greens or 2 bunches of Collard Greens to 1 bunch of Kale.


    I use vegetable oil instead of meat to grease my greens. A meat would be a cheap buy of beef stock.

    Pick your greens. I pull the leaf from the stem. I put great emphasis on cleaning my greens. I soak them before thoroughly rinsing. Nothing worse than biting down into a serving of greens and finding a rock or clump of dirt.

    I start with 2 Tablespoons of vegetable oil and a quart of water. Water amount depends on total amount of greens to be cooked. Bring to a boil.

    Place the cleaned greens into the boiling water. Add seasoning: salt, pepper, etc. No salt if using meat instead of vegetable oil. Bring the greens to a boil, making sure that all greens are covered with water. Reduce the heat to medium. Stir occasionally and watch the water level. Do not allow the water to deplete. When adding water, adjust your seasoning.

    Cook on medium to low heat for 45 to 60 minutes. Greens will change color as they cook. Check for doneness by sticking with a fork. I cook my greens on low heat for 1.5 to 2 hours.


    Greens taste best with good old fashioned corn bread. If you leave some stem on the greens, you will need to cut them prior to eating. If you cooked only the leaf, get a plate full and enjoy.

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Favorite Chili Recipe Ever

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I have always loved chili (Hormel’s No Bean chili).  About a month into my low carb journey, I had chili dogs (2 hot dogs, in a bowl, with chili, cheese, sour cream and a little onion).  Now, granted, I had about 1/2 cup of chili poured over these hot dogs but I was shocked at my blood sugar response!  That morning was 104 and after my meal it was 137!  That was when I read the label.  That chili not only contains corn flour (which was a huge “Duh!” but also, oatmeal).  I have since been on a mission to find a substitute.  I have yet to find one but this … this looks promising!  Just do away with the corn meal and I’ll be good to go!  I’ll scrounge through the freezer and hopefully be able to try this recipe out tonight!

You NEED to click on the link below. This is, really, the best chili recipe.


Let Me Teach You How To Make Texas Red Chili



UPDATE:  Well, I didn’t have any bulk meat so I threw in what I could and ended up with chili soup.  That being said, the flavor is spot on!  I love it!

  • 1/4 lb Fat [I use clarified bacon fat but beef suet would be more traditional]
  • 5 lbs Beef Tips [Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market]
  • 1/2 Cup Chili Powder [Gebhardt is king in Texas but if you can’t find it use common sense and buy a good brand. Preferably from a market that sells a fair amount of it so it’s fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo]
  • 2 T. Cumin [I like to buy the seeds, toast them on a comal, then grind them in a spice grinder but powdered cumin will work just fine
  • 2 T. Ground Oregano aka Mexican Oregano [Not the Italian kind, this Oregano is sold as a powder and is essential in this dish]
  • 1 T. Salt or to taste
  • 1 T. Cayenne [obviously if you’d like to ratchet up the heat just add more]
  • 1 bulb Garlic [Freshly minced garlic,not the stuff that sits in a jar of oil in your fridge]
  • 2 quarts Stock [I use chicken which is not traditional, beef is recommended here for purists. If you don’t have time to make stock the brand Better Than Bouillon is surprisingly good]
  • 1/2 Cup Masa Harina [If you can’t find masa mix in your part of the country, corn meal will do just fine-the finer grind the better]
  • 1/2 Cup Water
Garden

Great Depression Cooking with Clara

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I hope and pray that all those that can are preparing for the growing season. Now is the time, especially with the state of our nation. I see this time as a combination of rationing during World War II and the Great Depression. If we do not now take care of ourselves as much as possible, there may be no one there who can (or will). Even if all you have is a giant pot of dirt, plant something. Ask a friend who has a yard if you can utilize some of their land for growing food in exchange for a share of it (or a share of the prepared food). We need to do this if we are to survive the coming financial storms. Oh, and just so you know I am not even close to being a great gardener (like Gladgrower), I’ll take a few pictures of my house and yard when it stops raining (I won’t even clean up the mess my dog made of a bag of cans). It was bad this past year. I am to change that this year!

On that note, I found the neatest website! It’s called “Depression Cooking with Clara”. She has some You Tube videos of some dishes her mom made when she was growing up.

Canning, Food Storage, Potatoes

Canning Potatoes

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Yesterday, I canned my first batch of potatoes. I will be canning both red potatoes and sweet potatoes. I purchased two 10 pound bags of red potatoes (I figured this was the best choice, since the only other option was russet potatoes) and two 10 pound boxes of sweet potatoes.

This was one of the easiest things to do! I left the skins on, cut them in half or quarters (depending on their size), and followed the directions here: http://jordansfarm.wordpress.com/2008/08/23/canning-potatoes/. They all sealed beautifully and only two sucked up some of the water (the jars are about half full of water) so those will be used first (miss paranoid here).

The 20 pounds of red potatoes filled 19 quart jars (with a few left over so I could enjoy them with dinner) and 20 pounds of sweet potatoes filled 14 jars (actually 16 but I did not want to pressure can 2 jars so mashed sweet potatoes were for lunch and dinner the next day).

Further down on the web page above page is instructions for canning sweet potatoes. That is how I will be doing the sweet potatoes tonight:

Sweet Potatoes canned:

Boil first for about 5 min. so as the skins will rub off.

Leave small ones whole/ or cut,

Pack into jars

Fill with water or med. syrup (med. syrup: 3 1/4 cup sugar and 5 cups water= 7 cups syrup)

Leave 1 inch head space, remove air bubbles

Pressure can 10 pounds for:

Pints: 1 hour 5 minutes
Quarts: 1 hour and 30 minutes

I packed in syrup but a light syrup instead. I went looking around for light syrup recipes that would allow me to incorporate honey. I found this page (http://www.pickyourown.org/sugarsolution.htm), and it turns out you can replace half the sugar with honey! That’s what I did!

I love fresh sweet potatoes but after seeing how the red potatoes bleached out (no longer red) I am afraid of blah, bland sweet potatoes. I have not tried the sweet potatoes yet but last night we had corned beef hash with the canned red potatoes. I cubed them, put plenty of oil in the pan, let it brown without moving it around much, then removed them from the pan. We added them back right before the eggs were set. They tasted wonderful! They did not have that canned potato smell when we opened up the jar, and tasted just like boiled potatoes right out of the jar!

Canning, Chicken, Food Storage, Pressure, Soup

I Got My Pressure Canner!

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Presto Canner


After 20 years of waiting, I have finally gotten a pressure canner! I am so excited I can hardly think straight. This was my Christmas present from my husband (in addition to loving me, I think it was mostly to get me to stop bugging him about it). It’s a Presto 16 quart.

The third day, I was re-canning some of my #10 cans of food. I never wanted to open the cans because I did not want to freeze the leftovers. I processed all foods for the recommended times/pressure settings and they all turned out really nice! All except my beets. They look bleached out but one thing I noticed as I was opening up the can of pickled beets. They use high fructose corn syrup! I’ll be making my own from now on.

My first big canning project is going to be chicken. Yeah, I know. Meat first? Yup. See, we buy a lot of whole chickens and load up the freezer. Canning most of the chicken will free up that freezer space for something else.

The majority of the time, we only use whole chickens for my husband’s tacos and enchiladas. Those recipes require us to boil, then de-bone the chicken so why not cut those steps out?

So I went searching around and found this great blog:

http://lovehugsandgiggles.blogspot.com/2008/11/canning-chicken.html

Then I’ll use the bones for chicken soup. Can you tell I’m excited?