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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Fish, Gundry-friendly, lectin-free, on November 27th, 2019.

creamy_lemon_salmon_dill

You can never have too many recipes for salmon. This one is easy and quick. Rich? Yes. So good, though.

Another one of the recipes from the salmon class with Phillis Carey. Very simple to make – done all in one pan. You’ll need some fresh dill (which really adds so much flavor) and heavy cream and a lemon. The salmon is pan-seared then removed while you make the sauce. Once it’s done, you add the salmon back in and cook it for a minute or two at the most. See? Easy. Phillis suggested serving this with orzo and spinach. You’ll want something carb (orzo, rice) or carb-like (riced cauliflower, millet) to soak up any extra sauce and juices from this.

What’s GOOD: how easy. Delicious. Tender texture. Loved the dill in it.

What’s NOT: nothing at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Creamy Lemon Garlic Salmon with Fresh Dill

Recipe By: Cooking class, Phillis Carey, Oct. 2019
Serving Size: 4

24 ounces salmon fillets — 6 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic — minced
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Juice and zest of 1 lemon
2 tablespoons fresh dill — chopped
Crushed red pepper flakes

1. Season salmon all over with salt and pepper. In a large nonstick skillet over medium-high heat, heat oil. Do not allow oil to smoke or oil will burn. Choose a frying pan that won’t crowd the fish – it needs space around each fillet to cook properly. Add salmon, skin side-up, and cook until golden and seared, 6 minutes. Flip and cook until skin is crispy, about 5 minutes. Remove salmon from skillet and transfer to a plate.
2. Reduce heat to medium (and remove from heat if the pan appears to be too hot), and melt butter. Stir in garlic and cook 30 seconds, then stir in flour and cook 30 seconds more. Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2 to 4 minutes. Stir in lemon zest and juice and dill. Season with salt and pepper.
3. Return salmon to skillet and let simmer in sauce for 1 minute. Garnish with crushed red pepper flakes before serving. Nice served with buttered orzo and fresh spinach. Or riced cauliflower or millet – something to soak up the extra sauce and juices.
Per Serving: 520 Calories; 40g Fat (69.0% calories from fat); 36g Protein; 4g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 172mg Sodium.

Posted in Gundry-friendly, lectin-free, Salads, Veggies/sides, on November 24th, 2019.

warm_brussels_sprout_salad_bacon_apples

Trust me on this one – so delicious. The Brussels sprouts are raw – it’s the bacon dressing that makes it kind of warm.

This was a stunner of a recipe at a recent class with Phillis Carey. She made a huge amount of it and I gobbled every bite on that plate. I have all the ingredients in my frig right now, to make it myself. The recipe came from Rachel Ray (from her magazine, I think).

Phillis cut up the apples in advance and kept them soaking in Sprite (or use water with some lemon juice) until she was ready to assemble. The pecans were toasted ahead also. The dressing she made at the moment – mostly because you start off with some bacon slices and you use the bacon fat + some EVOO (yes it needs it) to make a bacon vinaigrette. If you made the dressing ahead, the bacon at room temp would congeal and you’d have to heat it up anyway. So just keep the bacon grease in the pan once you’ve fried up the bacon pieces.

She told us that for this salad she uses her food processor to slice the Brussels sprouts – she likes them sliced at 3mm (one of the slicing disks that comes with a food processor) and she stands each trimmed B.S. in upright (several of them in the feed tube) and slices away. It takes just a minute or two to make enough for this entire salad. The Manchego cheese may be grated or in small slices/shaved. The recipe calls for Fuji apples, or Ambrosia. Phillis said she bought Ambrosia and mentioned that if you buy organic (sweet crisp style) you can leave on the peels.

What’s GOOD: this salad is stupendous. It will be my dinner tonight, and probably for a couple of nights to come. I won’t mix it up to keep it, however. Maybe the B.S. can be done ahead, the pecans too. The dressing except the bacon fat could be done ahead too.

What’s NOT: there are several steps to making this . . . would be a marvelous one to make or take to a Thanksgiving dinner, just saying .. .

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Brussels Sprouts Salad with Apples, Pecans and Manchego

Recipe By: Cooking class with Phillis Carey, Nov. 2019
Serving Size: 8

1 pound brussels sprouts — trimmed
3 Ambrosia apples — or other sweet, crisp apple
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon — cut into 1/2-inch pieces
1 large clove garlic — finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar
Salt and pepper
3/4 cup pecan halves — toasted and chopped
3 ounces manchego cheese — shaved or grated

NOTE: Don’t not add the EVOO to the dressing – the salad needs it.
1. Using a food processor fitted with a slicing attachment (use the 3mm one if you have it), thinly slice the brussels sprouts by placing them into the feed tube stem end down (standing up like trees).
2. Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3. In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4. In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette. Make this salad just before serving as the bacon fat will congeal if left to sit – it needs to be served warm.
Per Serving: 139 Calories; 12g Fat (68.9% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Posted in Gundry-friendly, lectin-free, Veggies/sides, on November 23rd, 2019.

yellow_sw_potato_gratin_parm

Pure heaven. How could it not be pure heaven when there is so much heavy cream in it.

This is another recipe from a Phillis Carey class. And I’m telling you, these sweet potatoes are just to-die-for. And funny thing, on this anti-lectin diet I’m on, I can have  heavy cream and Parm AND sweet potatoes (because they’re a resistant starch). I ate every bite, and would have been happy to have seconds, but I didn’t.

This dish is very easy – truly it is. You can make it up ahead, sliced, layered, add the cream mixture, or wait until later. Either way is fine. If you’re going to transport this, I’d suggest waiting to add the liquid. Takes about an hour to bake in the oven. Feeds a lot – although if they’re anything like me, and seconds were available, it wouldn’t feed as many! On my notes I wrote “beyond fabulous.” Does that tell you what you need to know?

What’s GOOD: how unbelievably silky tasting these are – the cheese (not all that much) – the cream. The little bit of cayenne. Oh my yes, make this.

What’s NOT: well, only the fat grams. Don’t read the nutrition on this. Know it’s something you’ll have as a special occasion.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Yellow Sweet Potato Gratin with Parm

Recipe By: Cooking Class with Phillis Carey, Nov. 2019
Serving Size: 8

3 tablespoons unsalted butter — divided use
4 pounds sweet potatoes — yellow flesh, NOT orange
3/4 cup Parmigiano-Reggiano cheese — grated
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

1. Preheat oven to 400°F.
2. Heavily butter a 9×13 baking dish with 1 T. butter. Arrange a third of the yellow sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
3. In a small, medium bowl combine cream, salt, pepper and cayenne. Pour over potatoes. Dot with remaining butter. Cover dish with foil and bake 20 minutes (or up to 30-40 if needed) until potatoes are not quite fork tender. Remove foil and continue baking until sweet potatoes are fully tender and top is browned, about 20-25 minutes. NOTE: Casserole can be made ahead and refrigerated (covered). If doing so, remove from refrigerator at least an hour before baking. The casserole can sit at room temp for at least 20-30 minutes and still be hot enough to serve. Fresh minced rosemary can be added to the layers, if desired.
Per Serving: 416 Calories; 27g Fat (57.1% calories from fat); 4g Protein; 41g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 312mg Sodium.

Posted in Appetizers, Gundry-friendly, on October 25th, 2019.

zucchini_hummus

A variation on a hummus theme. So delicious. You’d never know it was made with zucchini!

I’ve kind of begun to tire of hummus. Actually – no, I AM tired of hummus. Seems like it’s become so commonplace, and so popular, nearly every hostess serves it. Therefore, I got tired of it. But then, now that I’m on this anti-lectin thing, regular hummus or garbanzo beans are out. Besides the calories (although I know – I know – beans are good for us – I just can’t eat them unless they’ve been pressure cooked, which kills the lectins), I’m kind of past the taste of garbanzo – they do have a unique flavor.

So, when I saw this recipe for hummus made from zucchini, I knew I could adapt it to fit my lectin-free diet. I just had to peel and seed the zucchini. Everything else in this was fine. And the taste? Oh gosh. It was fabulous! Even though I’m tired of hummus, somehow, eating this I felt differently about it – just knowing it was zucchini. It has the texture of hummus. It has the flavor of hummus. But better, by far.

If you make this, you don’t have to peel and seed the zucchini like I do – but I think taking off the green skin will keep this looking more brown, like hummus – with the green skin, I’m not sure about the color. What’s on top – black sesame seeds, some good EVOO, some ground cumin, and I’d forgotten the smoked paprika (I added it after I took the photo).

Everyone ate it – that bowl was gone by the time I served dinner. I have a little bit left in my frig, and I still have a few of the fresh-cut carrots and celery. Maybe I’ll have that for my lunch.

The only time-consuming thing was roasting the zucchini. It took longer than the recipe indicated – and you definitely do not want to roast these to the point of drying out. That would not be good. Into the food processor everything else goes (garlic, cumin, oil – maybe water, although I didn’t add any) and some tahini – sesame seed paste). That last part is what gives it the hummus taste. Sesame seed paste is, in and of itself, a very unique flavor. So when my guests ate it, they thought it was garbanzo hummus. Everyone was intrigued – even the guys in the group – and liked it.

What’s GOOD:  it’s lower in calorie than regular hummus, that’s for sure. Tastes as good if not better than. You’re eating vegetables instead of beans . . .altogether deliciousness. Yes, I’ll make it again.

What’s NOT: maybe just the time it takes to make – you can buy ready made hummus inexpensively, but this tastes so much better.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roasted Zucchini Hummus

Recipe By: Adapted slightly from Keto Diet App
Serving Size: 10

3/4 pound zucchini
1/4 cup EVOO — divided use
sea salt — to taste
black pepper — to taste
1/4 cup tahini
2 medium garlic cloves
3 tablespoons fresh lemon juice — or more to taste
1/2 teaspoon ground cumin
2 tablespoons water — (2 to 3) optional
GARNISHES:
1 1/2 tablespoons EVOO
1/2 teaspoon both smoked paprika and cumin
2 teaspoons black sesame seeds (or white if that’s what you have)
fresh parsley leaves
SERVE: crackers, raw vegetables

NOTE: If eating lectin-free, peel and seed the zucchini before roasting.
1. Preheat the oven to 375°F, or 350°F (convection). Cut the ends off the zucchini, and quarter them.
2. Arrange on a baking sheet cut side up and drizzle with EVOO, using your hands to massage oil over all edges. Sprinkle with salt and pepper. Bake for 30-40 minutes or until browned on top. Do not overcook them as you do not want them to dry out.
3. To make the hummus, add all ingredients (including the remaining olive oil) except the water to a food processor and blend until smooth. Add the water if you think the mixture is too thick, using a tablespoon at a time. Taste for seasonings (lemon juice? salt?). Chill to allow flavors to meld.
4. To serve, pour into a flatter shaped bowl and use the tip of a teaspoon to create a whorl in the hummus. Drizzle with oil, and sprinkle with spices and seeds.
5. Serves 6-8 as a side served with crackers, fresh carrots and celery. Store in a sealed container in the fridge up to 5 days.
Per Serving: 108 Calories; 11g Fat (84.8% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.

Posted in Cookies, Desserts, Gundry-friendly, on October 6th, 2019.

gf_almond_brownies

Decadent tasting, full of chocolate, chocolate chips and chopped almonds. AND gluten free.

Last week I had a new friend come to visit for a few hours. She’s a Type 1 diabetic (like my DH was) and she does her best to avoid carbs. I introduced her to chaffles (you can google it – it’s quite a phenom in the low carb world). My chaffle is not really one made with cheese (that what the ch means in the name, the affle means it’s made in a little Sur La Table Dash Mini Waffle Maker waffle iron which makes one waffle round). Mine was made of egg and a tetch of almond flour, a tablespoon of mayo, baking powder and water. I doubt many of you would be interested in any of this, but they make a great substitute for bread. Put two together and you have a sandwich. If you’re interested in the recipe, click that link.

Anyway, when I pulled out my bag of Costco’s Kirkland almond flour to demonstrate how easy it is to make a sandwich chaffle, my friend Vicki asked if I’d tried the almond brownie recipe on the back of the bag. Nope, had not. But it got my taste buds hankering for brownies.

Daughter Sara and her husband were here this weekend so I had a reason to make these brownies. I did use Hershey’s cocoa powder extra dark – so the resulting brownies were really dark/black. Regular cocoa powder might not make them so dark colored. Me? I’m all into the intense flavor. But, if I’d made them for myself, I’d have eaten them all – myself. Not good. Even though they’re GF, and not too high in fat, they’re still calories. As I’m writing this, there are just 4 left. Maybe I’ll freeze them so I can dole them out to myself slowly. We’ll see how THAT goes! I cut them into small squares – I think I got more than 16 out of the 8×8 pan. But you can cut them any size you want.

Because I loved them. And I know my cousin Gary, who loves carbs and chocolate, but is GF, will love these too. He’s not much of a baker, so I’ll make a batch for him when he comes to visit next month. I mixed these up in a bowl with my hand mixer and they baked for about 30+ minutes. Once cooled, these were still quite wet/sticky, but by this morning they were perfect for picking up in hand and didn’t fall apart. I forgot to put more almonds on top. Made no never-mind in the end. These are delicious. I did use some sugar (not supposed to have any sugar, but I used half and half with artificial sugar). I think next time I’ll use a little less sugar and Swerve – I think they’re quite sweet.

What’s GOOD: the intense chocolate flavor. Love that I can have a brownie recipe that satisfies my desire for something brownie-like. The longer I’m on a no-flour diet, I realize how much white flour is used in everyday cooking, and how incredibly versatile it is. AND how important it is to making baked goods have the texture they do. Can’t get that with any of the substitute flours out there. Anyway, I loved these and will most definitely be making them again.

What’s NOT: nothing really – you do need almond flour. Trader Joe’s brand does have the skins in with the flour in their bag (which I can’t have on this diet – lectins live in the skins of almonds, amongst hundreds of other places in various foods). Kirkland’s is ground up blanched almonds. That’s what I buy now and keep it in the freezer to store it so it stays fresher, longer. What these don’t have if a ton of chewiness – they’re quite tender and soft. You won’t get chew from almond flour, I guess.

printer-friendly PDF and MasterCook 15/16 file – click link to open recipe

* Exported from MasterCook *

Gluten-Free Chocolate Almond Brownies

Recipe By: adapted slightly from Kirkland brand almond flour package
Serving Size: 16

2 tablespoons butter — softened
1/4 cup Swerve — or other artificial sweetener
1/4 cup sugar — or use all artificial
1 egg
1/4 cup unsweetened almond milk — or whole milk
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon sea salt
1 teaspoon baking powder
1/4 cup almonds — chopped
1/4 cup dark chocolate chips
More almonds for garnish

1. Preheat oven to 350°F.
2. Cream together butter and sugars in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla.
3. In another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder. Add to butter mixture and blend just until mixed. Stir in chopped almonds and chocolate chips.
4. Coat an 8 X 8 baking pan with non-sticking cooking spray. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes.
5. Remove from oven and allow to cool slightly before slicing and serving. They’re better if allowed to cool well (like overnight). Right out of the oven they may be quite wet and sticky, hard to hold together.
5. Garnish with more chopped almonds or with sliced almonds, toasted. Goes well with a scoop of vanilla ice cream.
Per Serving: 98 Calories; 6g Fat (42.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 66mg Sodium.

Posted in Gundry-friendly, lectin-free, Soups, on August 12th, 2019.

faux_zuppa_toscana

I know – I can hear you – this isn’t soup weather. Well, sorry about that. I eat soup year ‘round.

You may remember me mentioning a few weeks ago that I was on my 4th batch of a soup – this is the one. This time makes 5 times (over the course of 3 months). I just love-love-love this soup. I wasn’t sure that you, my readers, would be all that interested in this soup because it’s not got any carbs in it and really it’s cauliflower – Italian sausage – kale – and a creamy soup base. I now make a big batch of it whenever I do. I use part pork Italian sausage and part turkey Italian sausage. There’s a lot more flavor in the pork, obviously, but I like to make it a bit more healthy with the turkey type. Making it with all turkey lacks flavor (I tried that also), so do use some of the pork style.

There’s bacon in this which helps with the flavor. I’ve had the original recipe in my arsenal for awhile – it came from Kalyn’s Kitchen. After making it according to her recipe, I adapted it a little bit (a bit more broth, more cauliflower, adding coconut cream or milk to it). The recipe is a riff on Olive Garden’s Zuppa Toscana, which is a potato based creamy soup with a tiny bit of sausage in it, and the kale. Kalyn did a really super job of adapting the recipe to a low-carb soup – no potatoes, obviously. She added more meat to it. The only other change I made was how I cut the cauliflower. At Olive Garden, the potatoes in their soup are sliced. Small slices, actually. So, I did the same with the cauliflower. You’re not going to be able to avoid some florets out at the tips, but I sliced up the deeper parts, the stems and the main stem too.

Kalyn’s recipe was made in the Instant Pot, and I think the first time I made it that way too. But the next time I forgot and just made it in a regular big, deep pot. It doesn’t take much longer to cook it that way, in any case. I find that this soup tastes better after it’s sat in the frig for a day – as with lots of soups. If you want carbs in this, add some rice, maybe. Or some pasta. But not a whole lot – you might need more broth if you did that. When I made it today I used 2 heads of cauliflower (they were smaller than some) and with the cauliflower and kale in the pot, it was FULL. No room for anything else, unless you added more liquid. In any case, I thank Kalyn for devising the faux style of this soup, cuz it’s really delish.

What’s GOOD: the flavor profile is altogether good. Maybe I’ve gotten used to cauliflower, but I can’t really tell it IS cauliflower when I’m sipping on this soup. Unless you see some of the small florets, you can fool yourself that it’s potatoes in there.

What’s NOT: hmmm. Maybe just all the cutting and chopping of the cauliflower, but I do it so much, I’ve got it down pat.

printer-friendly PDF  and MasterCook 15/16 file (click link to open recipe)

Faux Zuppa Toscana

Recipe By: Adapted some from Kalyn’s Kitchen
Serving Size: 9

2 slices thick-sliced bacon — cut into short cross-wise slices (use more bacon if you prefer)
1 large yellow onion — chopped small
1 tablespoon minced garlic
2/3 pound Italian sausage — removed from casing, crumbled
1/3 pound turkey Italian sausage — removed from casing, crumbled
6 cups cauliflower — cut in small slices, not florets
7 cups low-sodium chicken broth
1 squirt sriracha sauce — or more to taste
salt and fresh-ground black pepper to taste
16 ounces coconut cream — Trader Joe’s preferred
4 cups chopped kale — baby kale if you can find it
1 cup heavy cream
freshly-grated Parmesan to add at the table

NOTE: I use Trader Joe’s coconut cream because it has next to no coconut flavor; but it’s a healthy fat and provides a lovely creaminess to the soup. If you want coconut flavor, use Thai Kitchen. But that’s not the flavor profile you’re looking for in this soup.
1. Slice the bacon crosswise into short rectangular strips. Chop onion, cauliflower, and the kale.
2. Saute bacon in a large, deep pot until it begins to brown. Add chopped onion and cook until it’s begun to take on a golden hue, 4-6 minutes..
3. Add the minced garlic and cook another minute.
4. Remove Italian sausage from its casings and add to the soup pot. Chop up sausage into small pieces as it cooks.
5. Add the numerous cups of low-sodium chicken broth and bring to a boil. Add the chopped cauliflower, sriracha, salt, fresh-ground black pepper. Bring to a low simmer, cover and cook for about 10 minutes. The cauliflower should still be fairly firm.
6. Add the chopped baby kale and press it below the surface. Bring to a simmer again and cook for 7 minutes. At this point the cauliflower should be cooked perfectly.
7. Remove about 2 cups of the cauliflower and 2 cups of broth to a deep bowl. Try not to get chunks of the Italian sausage. Use an immersion blender to puree well, then add back to the soup pot. This step is not necessary if you are fine with the thin broth of the soup – if you like it slightly thickened, then do add this step into the process.
7. Add the coconut cream and heavy cream and bring up to a simmer again, then remove from the heat. Serve hot, with freshly-grated Parmesan cheese to add at the table. This soup is best made the day ahead to allow the flavors to mellow and merge.
Per Serving: 443 Calories; 41g Fat (74.0% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 345mg Sodium.

Posted in Gundry-friendly, lectin-free, Soups, on March 25th, 2019.

creamy_mushroom_soup

Since I’m really into soups these days, and since I’ve made this one three times in the last couple of months, I decided I should post it.

When Ree Drummond made a version of this soup, I decided to adapt it to my low carb diet and to a LF (lectin free) diet. You can find her recipe for this online – she adds flour and also prepares some of the mushrooms as a garnish. I merely cut to the chase – removed the flour altogether and partially blended the soup so it still had some chunkiness to it. And didn’t bother with the mushroom garnish. And, as mentioned above, since I’ve made it three times since early January, you should have this recipe.

Probably the Custom Culinary Gold Label Vegan Mushroom Base I use has a lot to do with the flavor. Buy it on amazon (link shown) for $16, I think it is. I use it often and it’s been in my frig for a couple of years without any problem. It pumps up the mushroom flavor. I added heavy cream, but you could use coconut milk if you’d prefer. And note there is 3/4 cup of sherry wine in it. That’s more than most soups would add, but I really like it – whatever it is that does! You do not taste the wine at all, but it must add some depth of character to the soup. The little squirt of balsamic vinegar is unusual, but also adds to the flavor profile.

What’s GOOD: the flavor, the texture, and by far, the low calorie aspect, though you’d not know it. In recent days I’ve had this for my lunch (with nothing else). At 200 calories or less, it’s a winner for me. And yes, I’m still losing weight, albeit slowly. At 77, you don’t lose weight very fast. The soup freezes well.

What’s NOT: really nothing – easy to make.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Creamy Mushroom Soup LF

Recipe By: Adapted from The Pioneer Woman
Serving Size: 8

4 tablespoons butter — or EVOO
2 pounds cremini mushrooms
1 large onion — diced
3 stalks celery — sliced
4 cloves garlic — minced
2 teaspoons dried thyme
salt and pepper to taste
3/4 cup sherry — dry type, not sweet
1 tablespoon mushroom soup base — Custom Culinary Mushroom Base (or use low sodium chicken broth)
3 1/2 cups water (or up to 4 cups)
1/2 cup heavy cream — or full fat coconut milk
2 teaspoons balsamic vinegar
fresh parsley, chopped, for garnish

1. Heat butter or EVOO in a pot over medium-high heat. When melted, add mushrooms. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme (crush the dried thyme between your palms as you sprinkle it over the soup). Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
1. Season with salt and pepper then slowly add the sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock.
4. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Remove about 1/3 to 1/2 of the soup and puree in a blender. Return to pan. NOTE: You may use an immersion blender in the pot if you have one, and you don’t have to let the soup cool first. Transfer the soup back to the pot, add the cream and heat it to a simmer. Add balsamic, then taste and adjust seasonings.
Per Serving: 171 Calories; 12g Fat (67.5% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 104mg Sodium.

Posted in Gundry-friendly, IP, lectin-free, Soups, on February 25th, 2019.

chix_enchilada_soup_GFLF

EASY to make soup in the Instant Pot. Lots of flavors to savor.

So, Carolyn here – I’m still alive and well – I made this soup yesterday and it was so good I knew I needed to post it. I was supposed to have a group of friends over to my house to watch the academy awards last night, but a few days ago my Tivo went kaput – everything about my entertainment system goes through the Tivo. Tivo is sending me a new one, free, but it won’t arrive for about another week. Therefore I have no TV to watch in my family room. So we had our academy awards potluck dinner at someone else’s home. And I made soup.

Because I had a whole chicken in the freezer, I chose to use it instead of the chicken thighs noted in the recipe – I used the same timing – so you can do that too, if you choose.

Into the Instant Pot went the chicken, some diced tomatoes (canned), a can of chopped green chiles, an onion chopped up, a shallot minced, a package of chili seasoning (or taco seasoning), a bit of extra ground cumin, canned enchilada sauce and chicken broth. I set the Instant Pot on “soup” for 20 minutes. I let it slow release for 15 minutes, then fast release. The chicken was removed to cool, then I shredded up all the meat from the chicken.

Meanwhile, I used the immersion blender on the broth part, added in the sour cream and crème fraiche, added back in the shredded chicken and let it reheat briefly. Don’t let it boil or the soup part will separate. Then I cut up the garnishes and let everyone help themselves. If you want tortilla chips, smash a few to garnish the soup (I didn’t because I didn’t think it needed it, plus I can’t have tortillas on my diet).

And how am, you want to know? I’m good. Very busy. Have a done any painting yet? Only a little. PEO has been taking up a bunch of my time lately. I’m taking a trip to San Francisco with 3 girlfriends next month which will be great fun. My grandson has been accepted at Clemson in the Fall, although he hasn’t officially told them yet (he’s interested in bio-science) – Clemson is where his sister goes to school (she’s a junior there), although she’s in Argentina studying this semester and is really struggling with the dialect. She got accepted to do a medical internship at a fertility clinic in the city where she is living. And she starts her semester classes later this week, all in Spanish (or, this Argentinian dialect, I should say). Sabrina is planning to take the MCAT in the fall to be accepted to med school. She’s the one who started out wanting to be a vet, but I think she’s certain now she wants to be an MD or a PhD research doctor. My other granddaughter is finishing her senior year at Sacramento State and hopes to go on to get a Master’s in Nursing. By the way, I’m still keeping up the “Currently Reading” section of my blog (left sidebar of the main page) in case you’re interested. Last summer I couldn’t WAIT for winter to arrive. Be careful what you wish for, right? It’s been SO darned cold here in Southern California. Coldest on record almost. But it’s been going on for weeks now. I had to dig to find more coats and wraps because it’s so cold even in the daytime.

What’s GOOD: how easy it was. I could have made it a day ahead, but as it was, I made it just before I toted it to my friend’s home. The flavor of the soup part is really, really good. Lots of Mexican flavor too. It was filling (and fairly low calorie too) and everyone thought it was really good.

What’s NOT: only the shredding of the chicken meat, and that took about 15 minutes, tops. I’m glad I still have some, because I’ll be having it for my lunch today.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Instant Pot Chicken Enchilada Soup (also LF and GF)

Recipe By: adapted a lot from All Day I Dream About Food (blog) 2019
Serving Size: 8

2 pounds boneless skinless chicken thighs — or you may use chicken breast meat
3 cups canned tomatoes — canned
1 whole yellow onion — chopped
1 medium shallot — peeled, minced
1 package taco seasoning mix — or chili seasoning
1 teaspoon ground cumin
3 ounces chopped green chiles — canned
10 ounces red enchilada sauce — Frontera brand if you can find it
salt to taste, if needed
3 cups chicken broth, low sodium
2/3 cup sour cream
2/3 cup creme fraiche
grated cheese, chopped cilantro and chopped avocado for garnish

NOTES: I used a whole chicken (smaller sized one) but used the same 20-minute timing and it was cooked through just fine.
1. Place the chicken, tomatoes, onion, shallot, enchilada sauce, chiles, and seasonings in the bottom of an Instant Pot . Pour the broth overtop.
2. For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
3. If you want to use a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
4. When cooking is complete, remove the chicken to a plate, cool and shred the chicken meat. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream and creme fraiche, then whisk this combo back into the pot. Use an immersion blender to smooth out the soup. Add chicken to the pot.
5. Adjust seasonings to taste. Serve hot with grated cheese, chopped cilantro and chopped avocados.

Per Serving: 308 Calories; 18g Fat (53.3% calories from fat); 24g Protein; 12g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1110mg Sodium.

Posted in Desserts, Gundry-friendly, on October 8th, 2018.

keto_mug_cake

Oh my goodness. I’ve discovered nirvana. I can still have my cake and eat it too!

For the last many months, I’ve been on a diet (Steven Gundry, Plant Paradox diet) and the weight loss has slowed down to a trickle. So much so that if I go out to eat – and am still trying to order things that are within the diet – I gain a pound every time. (It’s probably portion control and salt and maybe sometimes a sauce or something like that served with the piece of fish or chicken.) Then it takes me another week or more to get that off. I’m quite frustrated. There are lots of foods I really miss – some carbs, even some vegetables like green beans (the seeds contain lectins). I miss a piece of toast now and then. I miss eating a sandwich, like a tuna sandwich on white bread. I miss desserts. There is a coconut milk ice cream that is acceptable (So Delicious brand) but I don’t like it all that much. I’m really missing Mexican food – I’d do just about anything to have a shredded beef taco right about now. Or a cheese enchilada. But no, I’m afraid that if I succumb to having it once, it would become a regular routine to go off the diet. But what I’m not missing is chocolate because I’m able to have an ounce a day. Yippee!

So, at one of the Phillis Carey cooking classes a month or so ago, she mentioned a chocolate mug cake that she can have on her diet (keto). She emailed the recipe to me. I promptly looked at the ingredients and decided that yes, I can have it too! I made it once and was not thrilled, but I decided afterwards that I could tweak the recipe and would buy some fresh(er) almond meal. The mug cake had a decided bitter aftertaste that I couldn’t define. The almond meal didn’t smell stale, but then I didn’t taste it straight, either and it definitely was past its use-by date. So, today, I was just craving something sweet (I don’t often have those cravings) and since I can have a tablespoon of cocoa a day (or regular chocolate, 1 ounce) I’d try making the keto mug cake again. I had a new bag of Trader Joe’s almond meal (almond flour is okay too).

One thing I tweaked was the amount of sweetener. The original recipe called for 2 T of sweetener. Well, I think that’s way too much – I morphed it down to 1/2 tablespoon for the mug in its entirety. But perhaps that’s the Swerve. Taste the batter to make sure.

First I melted a tablespoon of butter in a mug in the microwave. (Now, technically, a tablespoon of butter is not on my diet, but even Gundry says that if butter is an important element to something go ahead and use it in moderation, so I did.) Then you add the almond flour, (there’s no wheat flour in this), baking powder, sugar sweetener in some form (I used Swerve, which is my new go-to sweetener), the tablespoon of cocoa powder, some coconut shreds if you want them (I didn’t), an egg and a tiny tetch of vanilla. Stir it up well in the mug and put it in the microwave. The recipe says 45-60 seconds. Mine is done perfectly at 45 seconds. The cake part rises up more than halfway in the mug and it kind of has a sponge-like look to the top. You sprinkle in just a few chocolate chips (optional – recipe calls for sugar free – I used the real thing, but only about 3-4) and pour on a tablespoon of coconut cream or heavy cream. Eat. Oohs and aaahs from here.

Whether I can have this regularly – well, probably not. But when I’ve had a really light lunch as I did today, I think the keto mug cake is in order. The calorie count is 427, so yes, this definitely needs to be an occasional treat!

What’s GOOD: nirvana for me, on this just-about-zero-carbs diet I’m on. Taste is wonderful – cake is moist and kind of sponge-cake like. Definitely a good chocolate taste/flavor. Not a large portion, which is good. Protein is in there (egg and almond meal) and I get my ration of chocolate too. Altogether wonderful. And it took all of about 4 minutes to mix it up and 45 seconds to “cook.”

What’s NOT: nothing at all, really. If you’re not dieting, use regular sugar – taste and add what you think it needs. Don’t use honey as it would change the chemistry – might need another tablespoon of almond meal if you used that route.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chocolate Keto Mug Cake

Recipe By: adapted slightly from Phillis Carey
Serving Size: 1

1 tablespoon butter — salted
3 tablespoons almond flour — or almond meal
1/2 tablespoon Swerve — or erythritol or monkfruit sugar (if you use different sweeteners, taste the batter, it may need more)
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut shreds — unsweetened, optional
1/2 teaspoon baking powder
1 large egg — beaten
1/8 teaspoon vanilla
1 tablespoon chocolate chips — sugar free Lily brand, optional
1 tablespoon coconut milk — or coconut cream or heavy cream, optional

1. Melt butter in mug in microwave oven. Stir in almond flour, sweetener, cocoa, coconut, baking powder, egg and vanilla; mix well.
2. Microwave on HIGH power for 45-60 seconds until puffed and set. DO NOT OVERCOOK. Immediately top with chocolate chips. Serve topped with coconut milk or cream, if desired, to moisten the cake.
Per Serving: 427 Calories; 32g Fat (62.5% calories from fat); 19g Protein; 24g Carbohydrate; 3g Dietary Fiber; 243mg Cholesterol; 453mg Sodium.

Posted in Grilling, Gundry-friendly, lectin-free, Pork, on September 28th, 2018.

pork_skewers_souvlaki

Delicious, tender pork grilled on the outdoor barbecue, with a Greek influence.

Every so often I have to do some blog housekeeping, to transfer photos to CDs for long-term storage. (Although I hear that sometime in the not too distant future, we’re no longer going to be able to buy CDs, since that’s old-school now). Since I’ve been writing this blog for 11 years, I have a LOT of CDs filled with my food photos. Way too much to keep on my hard drive. At any rate, I was working on that this morning and realized that I hadn’t posted 3 recipes. So I’m fixing that now.

I’d invited friends over for dinner – this was back in early July, and my friend Cherrie’s husband took over as grill meister for me, and I told him whatever he did, not to cook these past 140°F. He was meticulous and brought them in and I snapped the photo. The recipe came from a post over at Kalyn’s Kitchen. I followed her recipe to the letter.

First I cubed up the pork (I bought a roast rather than pork chops as I wanted to make sure the cubes were thick enough), then I put the cubes into a Ziploc bag with all of the marinade ingredients. What is souvlaki,  you ask: from Wikipedia, it says – Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. Greek marinades usually start with olive oil, then include a variety of herbs (usually dried oregano) and garlic for sure. This one uses lemon juice as the acid and also includes a tad of red wine vinegar. That was left to sit for 24 hours – although Kalyn said this could sit just 6 hours to work its magic. Do turn the bag over a few times so all the pork pieces are coated in the marinade.

The cooking time is short – max 15 minutes, as the pork is very lean and can go from juicy to dry in a matter of less than a minute. So watch the temp. I’d grill these at the low side of medium-high heat if you’re able to fine-tune your grill that way. Allow the pork to sit, tented in foil for about 5 minutes before serving. I served this with the Cauliflower Slaw I posted recently. It was a perfect accompaniment to the pork.

What’s GOOD: loved the Greek lemon juice and garlic flavors in this. Plus the oregano too. Easy to do for guests, as long as you have time to manage the grilling.

What’s NOT: nothing that I can think of – just don’t overcook them.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Pork Skewers Souvlaki

Recipe By: Kalyn’s Kitchen
Serving Size: 5

2 1/2 pounds boneless pork sirloin chops
2 tablespoons EVOO — for brushing kabobs right before grilling
MARINADE:
1/2 cup olive oil
1/2 cup fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 tablespoon garlic — finely minced
salt and ground black pepper to taste

1. Cut pork chops or pork loin roast into cubes about 2 inches square and place in Ziploc bag.
2. Combine marinade ingredients and pour over meat. Crush the oregano between your palms as you add it to the marinade. Marinate in refrigerator for 6-24 hours. Turn the bag several times so all the surfaces of the meat sit in the marinade.
3. When you’re ready to cook, drain the pork cubes in a colander, place in the sink while you preheat grill to high heat.
4. Thread meat on to skewers, pressing meat closely together so it doesn’t spin on the grill. (Double Kabob Skewers or thick blade skewers are great if you can find them.)
5. When grill is hot, brush kabobs with olive oil on both sides, place Souvlaki skewers on grill and reduce heat to medium-high.
6. Grill skewers, turning as soon as you see grill marks on each, until the Souvlaki is very well browned on all sides. This will take about 15 minutes total cooking time, but actual cooking time depends on the temperature of the meat, temperature of your grill, the air temperature and exactly how thick you cut the pork. Use an instant-read meat thermometer to check that the pork has reached 140°F for barely pink in the middle.
6. Let it rest for at least 5 minutes after you remove from the grill, then serve hot.
Per Serving: 553 Calories; 40g Fat (66.0% calories from fat); 43g Protein; 3g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 105mg Sodium.

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