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Carolyn

Sara

Sara and me

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Finished Chinn’s story, The English Wife. What a great read. Could hardly put it down. I’m reading 3-4 books a week these days, and am so happy when I have a book I can’t wait to get back to. Really the story is about two sisters. Partly in Norwich, England, then in Newfoundland. One there, one here. And some of it takes place during WWII in Norwich, and much of it Newfoundland, then, and more recent. I loved the part of the book that took place on 9/11 when flights were diverted to Newfoundland. Family secrets, family lies, much anger between the sisters. There’s romance. There’s war. There is love of family. Particularly I savored the descriptions of Newfoundland, mostly rock, if you’ve never been there. It’s a twisted tale, by that I mean the family secrets which become the undoing. It’s a bargain on amazon right now, as I write this.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

Jamie Ford has written another good one, Love and Other Consolation Prizes. Remember, he wrote The Hotel on the Corner of Bitter and Sweet. Loved that book. This one takes on a rather ugly part of America’s past, when Chinese people were treated like trinkets. Ernest Young is such a boy, who ends up being a “prize” at an event, and with great angst, ends up as a kind of servant at a high-class bordello in Seattle. Yet, the women and girls there become HIS family. He is intelligent and learns many lessons. Eventually, when society women battle to close down such houses of ill repute, he leaves that life, with his wife. They have children. The bulk of the book is about the early years around the turn of the 20th century, then you pick up the threads nearing the end of his life, and his wife’s. There are any number of small mysteries, which unravel with a word here or there – you know that word foreshadowing? Really interesting read.

In between more literary novels, I bought a comedic memoir . . . Juliette Sobanet’s Meet Me in Paris. There’s the falling apart of a marriage (and divorce), but in the inbetween, she decides to take a trip (sans husband) around Europe to get her head straight. The kind of tour that would drive me crazy, but it was one night, maybe two at each major city. She knew no one, but soon enough bonds with  three other women. Then she has a chance-meeting of a young Frenchman who had been an exchange student in her home town. They’d lost touch, yet there were definitely sparks there, never realized. Some of the touristy stuff was trite, I must say, although the women do try to take in all the major sites, if only for a few minutes. There is plenty of humor. Some steamy stuff too as she meets up with the young man in another city. Apparently it’s a happy-ever-after story. Great literature it is not, but it was a fun romp, so to speak.

Recently finished Thomas Nelson’s The Hideaway. It seems like there are SO many novels out there about families finding, inheriting or otherwise going to an old house with memories. Especially ones on the water. With stories to tell. It’s a great way to introduce some light mystery to the telling of some other family story. In this case it’s Sara’s grandmother who was enigmatic in every way. And Sara inherits the run-down, ramshackle B&B on Mobile Bay. Cute story with lots of twists and turns.

Also just finished James Conroyd Martin’s Fortune’s Child: A Novel of Empress Theodora (Book 1 of 2). Theodora grew up the daughter of a circus performer, but then moved onto “the boards,” as acting was called back in Byzantine times (Constantinople, 6th century). She always had high expectations – she just “knew” she was going to accomplish great things. She was an occasional prostitute, a mistress, and then, behold, the son of Emperor Justin is mesmerized by her beauty, takes her on, and makes her his wife, amid much royal machinations. A young eunuch also plays large in the story too, a man hopelessly in love with Thea, but knows his love can never be returned or fulfilled. He becomes an historian to the Empress. Quite a story – much of it chronicles her early life and not a lot of it in Constantinople. But riveting story.

I’m doing SO much reading of late. Read this book in one day. The Glass Hotel: A novel by Emily St. John Mandel. Loosely based on the story of Bernie Madoff (Ponzi scheme), it tells a novelized version of a man with incredible power and charisma who gathers a group of willing partners. It’s about the people he cuckolded, and the people who took him down. At the beginning drugs come into play and I almost didn’t continue, but that was a very short section. Well worth reading. Lots to discuss if you’re looking for a book club read.

Once in awhile I read a poignant animal story, as you know if you’ve followed this sidebar for any length of time. Craig & Fred: A Marine, A Stray Dog, and How They Rescued Each Other by Craig Gross, tells the story of his military duty in Afghanistan, in a war zone. And how his unit befriended a dog, a stray, and how that dog really did become his lifeline. Soldiers aren’t supposed to have any attachment to the stray dogs, let alone bring them onto the home base where he spent part of his time. His unit all fell in love with Fred, but Craig was obviously the dog’s first love. A very inspiring story; a few tears were shed here and there as I read it. Fred now lives here in the U.S. against all odds.

Also read Cara Wall’s new book, The Dearly Beloved: A Novel. It tells the story of two couples. The two husbands become co-pastors of a New York City church. The wives? Oh my, are they ever different. They don’t abide. The husbands try to get a grip on their jobs, pastoring, preaching, and keeping the wives happy. There is joy, grief, a tiny bit of religion, and likely this book wouldn’t make you think much of pastors. They’re flawed as we all are. Quite a read, for one of my book clubs. I had hoped the book would paint a brighter picture of the profession (I have a wonderful pastor at my own church).

Loved-loved Gregory Buford’s memoir, Kept: An American Househusband in India. He aims to be a U.S. diplomat, takes the tests and fails. On a whim, his wife takes the test and is hired. Their first assignment: Chennai, India. They spent two years there, with his much-loved wife going off to do diplomatic duties (albeit at a low level – everyone must pay their dues at the beginning) and Greg is left at home to deal with the servants, the house, the beggars, the nanny, the construction next door, shopping, and also partly caring for their infant. He is a consummate humorist and can find chuckles in almost every task. I ate this book up in one go. LOL funny and interesting on all fronts.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story, centered around a tragic event in their small town in Minnesota. About how he reviews his memories as he grows old, looking at the people, the event, and his part in it.

Shirley Ann Grau’s book, The Keepers of the House. Hmmm. Much to think about. [from an amazon review]: There is a reason it won the Pulitzer Prize in 1965. Seven generations of Howlands have lived on this rural Alabama plantation in good times and bad. It tells the story of this family from the time its patriarch settled the land in the early 1800s to the mid-20th century. Abigail Howland, who came to the house as a little girl, lives with her crusty but loveable grandfather. Her grandfather’s forbidden love life is an open secret, but long after his death it is Abigail who must pay the price for a love match Southern society could not abide. Lots of sub-stories. Very interesting read.

Marie Martin wrote Harbored Secrets. From amazon: In May of 1935, Blinny Platt’s homestead shack burns to the ground forever leaving her family asunder, scattering them like the embers flew on the Montana wind. She was only 8, sent away and in charge of her little sister. She could handle that because Platts take care of Platts. However, it is the hidden secrets of her parents smoldering beneath the charred remains that haunts Blinny until 1982. She once again leaves the home place to build a house for herself. As the foundation is poured and the walls go up, each of the hurtful memories are uncovered. Finally the mystery, left in the ashes of the burned home, is revealed. How could her mother do what she did? Very interesting read.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee. Everyone should read this one.

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones. DIdn’t like it much, but others do.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.

 

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 Breads, lectin-free, on October 15th, 2019.

savory_chaffle_sandwich

That looks like a waffle. No. It’s a chaffle. The sandwich made with two chaffles and tuna salad in between.

Awhile back I know I mentioned that I’ve been craving a simple tuna sandwich. But I wanted it on regular white bread. But traditional white bread’s a no-no on my lectin-free diet. Enter my world – chaffles. The texture of these is nothing like regular waffles. These are soft and tender. And they don’t really have a lot of flavor, in and of themselves. But they offer me a way to have a sandwich without eating any flour. Over the last year I’ve tried other bread types, all gluten-free and grain free. I’ve been less than pleased with some of the almond-flour loaf-style breads I’ve tried, even though some contained yeast which I thought would produce a lighter kind of bread. Well, not in my book, they didn’t. Some keto dieters are just thrilled with breads made with almond and coconut flours. Not for me.

B078BS5B64Chaffles were invented by someone on a keto diet, and the early ones (I guess) were made with shredded mozzarella cheese and a kind of egg batter. But cooks more inventive than I am figured out a way to make them without cheese (although these above I did make with a tiny bit of cheese). They’re a cinch to make, as I explained a few weeks ago when I suggested you go look up the savory chaffle recipe. I’ve had them as a treat – as a waffle with a bit of butter and some lankanto maple syrup. Although I’ve eaten my share of waffles over my lifetime, they’re not something I crave. Using mozzarella cheese is the standard way to make these – because mozzie is so easy to melt and the cheese on both sides of the batter makes for a crispy outside. But if you’re eating the Dr. Gundry diet, regular cow’s milk is out (unless it’s A2 milk, which I do buy but nobody makes cheese from A2 milk, that I know about anyway) so I need to use sheep or goat cheese. So I used grated goat cheddar, and I used very little – I didn’t want the cheese to overpower the chaffle. I make mine in the Sur La Table Dash Mini Waffle Maker pictured at right. If you have a family, you can make these in a regular waffle iron – you don’t have to have this one.

chaffle_sandwich_topMy craving here was for a sandwich, and I’m happy as a clam to be able to enjoy a traditional sandwich now. Although I do have to make some chaffles first, in order to have a sandwich. On Saturday I made 4 of them, gave two to Sara and John who were here visiting. I’d made chili and they had the chaffle along with the chili. That’s why I made these with some cheese as I’d sprinkled cheese over the top of the chili. So the remaining 2 chaffles went into the freezer. A few days later and after 15 minutes of defrosting, they were ready to be made into a sandwich.

These chaffles CAN be cut in half horizontally, but I’ll just say that for me they’re not substantial enough to do that. I tried doing that a few weeks ago and just felt they were too flimsy. If you’re eating a fairly dry sandwich (like sliced roast turkey or beef or chicken with no added mayo) it might work. If you like a bit of mayo spread on the chaffle, though, it could ooze through the holes. If that doesn’t bother you, by all means slice them in half. If you use an extra-large egg, you might get enough of the batter for both chaffles to be a little thicker, and then you would be able to slice them in half. I use large eggs, and for me, maybe I’ll get one chaffle that’s thicker, the other that’s not.

What’s GOOD: well, for me, someone who hasn’t eaten a piece of regular bread in 18 months, these chaffles are a life saver! My craving for a tuna sandwich was assuaged, big time! You could have heard me say mmmmm. So happy! Occasionally I go to BJ’s (restaurant) and I order their turkey burger (without the bun). Next time I think I’ll take 2 of my chaffles with me and I CAN have a turkey burger with more than just wrapping in lettuce. Yea! Or I could order a beef burger if I’m feeling like a treat. When I make them, I make at least a double recipe, maybe more and put the extras in the freezer. They freeze beautifully.

What’s NOT: these are not waffles. If you’re expecting crunchy, crispy, these won’t satisfy, but then they’re not supposed to. They’re tender and soft – perfect for a soft sandwich style. Just know what you’re getting here . . . I have yet to venture into alien territory like adding bacon or onion, or to make them sweet. I’m loving the savory side.

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Sandwich Bread Chaffles

Recipe By: Adapted slightly from Two Sleevers blog
Serving Size: 2

1 large egg
2 tablespoon almond flour
1 tablespoon mayonnaise
1/8 teaspoon baking powder
1 teaspoon water
3 tablespoons grated cheese — Mozzarella, cheddar, goat cheddar (optional)
garlic powder or dried herbs (optional)

1. In a bowl thoroughly mix the egg so no streaks are visible.
2. Add almond flour (no lumps), mayo, baking powder and water. Add garlic powder or dried herbs if using (I usually don’t).
3. Heat up waffle iron. If making these without cheese, it’s advisable to spray both top and bottom with olive oil spray or coconut oil spray, then pour 1/4 cup to make one chaffle. IF you desire the cheese, once waffle iron is hot, sprinkle a bit of the grated cheese on the waffle grate, pour in the batter, then top with a bit more cheese. Close lid. Cook these a bit longer than usual – about an extra minute. Use a fork to remove from the waffle iron and place on a rack to cool slightly. Allow waffle iron to reheat before making more. Can be eaten immediately, or cool, package and freeze.
4. Makes 2 chaffles, and you can cut them in half horizontally, to use as a sandwich, although they will be very thin.
Per Serving: 164 Calories; 13g Fat (71.3% calories from fat); 9g Protein; 3g Carbohydrate; 0g Dietary Fiber; 120mg Cholesterol; 171mg 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 Appetizers, lectin-free, on June 14th, 2019.

cauliflower_hummus

Truly a miracle – hummus (sort of) using roasted cauliflower plus all the other ingredients that make it taste like hummus.

Tomorrow I’m going to San Diego to celebrate with my grandson John as he graduates from high school. His mom and dad, Sara and John, are having a big family gathering. My job is to bring appetizers. I’ve got a big hunk of Manchego cheese to take along, some crackers, and will be making a Brussels sprouts appetizer too. If it’s really good, I’ll post that recipe too. It has to be made at the last minute, obviously.

So, this recipe came from a blog I follow, As Easy as Apple Pie. Elena developed it (thank you, Elena) and I’m just so glad she did. Although the texture of this isn’t exactly like bean-hummus, I would be surprised if anyone could tell. With the additions (lemon juice, tahini, garlic, olive oil, cumin, S&P) you really don’t notice. Trust me when I say certainly you won’t think cauliflower when you eat this. You will think hummus, through and through.

The cauliflower florets get roasted for about 20 minutes; then cooled. Into the food processor they went along with all the other ingredients and whizzed it up until smooth. I added a bit more ground cumin. Done. I made a double batch (used a small head) since we’re having a bunch of people at the party. I’m sure this will keep for several days – I made it 2 days ahead and am sure it will hold up well. For the photo I didn’t put on any of the toppings – I’ll do that when I serve it. You could easily use some chopped parsley or cilantro too. Or even some chopped walnuts.

When I took this to my daughter’s I had two of the family members taste it – they didn’t like it at all. They recognized the cauliflower, and although they both like cauliflower, they didn’t like this. SO, it got pureed with one can of garbanzo beans (drained and rinsed) and it was much better. But then, that took away the low-carb aspect of this. They thought the garlic was too much (it had a very sharp zing to it) and just didn’t care for the taste. I agreed about the garlic – so be careful how much you add in. I still liked it. Make a small batch first and see if you like it!

What’s GOOD: easy to make; lower in calorie; very tasty; healthy.

What’s NOT: not a thing.

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

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Cauliflower Hummus

Recipe By: Blog- as easy as apple pie
Serving Size: 5

CAULIFLOWER:
3 cups cauliflower — cut in florets
a drizzle of EVOO
salt and pepper
HUMMUS:
3 tablespoons tahini
2 small garlic cloves
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon water — plus more if needed
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
TOPPINGS:
1 tablespoon EVOO — drizzle on top
1 tablespoon sunflower seeds, or sesame seeds
1/4 teaspoon red chili flakes — minced

1. Preheat the oven 400° F. Arrange cauliflower florets on parchment-lined baking sheet, sprinkle liberally with olive oil and add salt and pepper. Bake for 20-30 minutes or until tender and lightly browned around the edges. Cool cauliflower.
2. Into a food processor add the cooled cauliflower with olive oil, water, lemon juice, tahini, garlic, salt, and cumin. Puree to your liking. If it’s too thick, add more water in very small amounts to get the desired consistency. Taste for salt, pepper and cumin.
3. Chill, then spoon into a serving bowl and garnish as you’d like: olive oil, nuts or seeds, red pepper flakes. Serve with raw vegetables.
Per Serving: 144 Calories; 13g Fat (73.6% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 242mg 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)

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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 Breads, lectin-free, on December 21st, 2018.

LF_GF_bishops_bread

Most of you won’t appreciate what a masterpiece I think this is. Those of you who are willing to eat wheat and lectins, etc. can disregard this post.

It’s only been in the last 4-6 weeks that I’ve been feeling a frustration with my Plant Paradox diet, the one that doesn’t allow beans, rice, potatoes, winter squashes, bread, corn, tortillas, peas, corn, wheat flour of any kind, etc. For about 8 months I’ve been following the Stephen Gundry diet, and it’s still working, albeit very slowly. But as Christmas was approaching, I was feeling a lot of sadness that I wouldn’t be able to enjoy my favorite Bishop’s Bread since it contains a flour-based batter. I decided I was going to “fix” that. I began researching online at several websites that offer recommendations about how to adapt a recipe to GF or LF (lectin-free) or both.

Initially I began with creating a combination of alternate “flours.” It’s 2:1:1 of almond flour, coconut flour and cassava flour (the latter is a flour made from yuca, a tuber, which also produces tapioca). These flours are readily available now at some mainstream grocery stores. I buy the almond flour at Costco, and the other two I bought locally, but have also purchased on amazon. I also purchased xanthan gum, an ingredient you’ll often find in GF foods – it’s not a requirement, but it helps hold things together – baked goods mostly. I also learned that it’s best to double the amount of leavening – in this case it was baking powder, since the rising agent has to work harder in GF mixtures to accomplish the same amount of lift.

With trepidation I began mixing up my bread. First I mixed up my alternative sugar too – I used half Swerve and half regular sugar – with eggs. You don’t get the same kind of lemony smooth texture from Swerve, but I mixed them well enough. I’d added the xanthan gum and baking powder to the flour mixture. And just before combining everything I tossed in the halved maraschino cherries, chocolate chips (Ghiradelli dark) and chopped walnuts into the flour mixture. Technically I shouldn’t have sugar, the sweetened cherries or any chocolate less than 90% cacao. But to enjoy this treat, I figured I wouldn’t be using all that much of it. Or eating all that much of it.

The batter was scraped into a bread pan – I used a 9” loaf pan, but next time I might try to use one of my narrower pans instead as this loaf isn’t as high as usual. In the photo at top, those are 2 slices of the bread you can see, each about 1 1/2 inches high. I baked the loaf for 45 minutes and it was almost over done, but it seemed good as it cooled. I couldn’t wait to upend it and slice off a piece. I waited about an hour and was just thrilled when I took my first bite. Oh, heaven!

When I make this again, I will increase the amount of batter, but leave the additions the same, which will take longer to bake, of course. But I’m a happy camper enjoying a narrow slice of this every other day or so. I mixed up a bigger batch of the alternative flours so I can try it in some other recipe, maybe for a biscuit kind of thing.

What’s GOOD: this means I can enjoy this treat during December after all, although I should be limited on how much. I’m rationing it out to myself so it won’t be gone by Christmas. The bread tastes every bit as good as the regular version and I was happy with the light crumb of the bread/batter aspect. It’s not heavy at all.

What’s NOT: only the acquiring of the oddball alternative flours. Otherwise, this was a cinch.

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

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LF GF Bishops Bread

Recipe By: my own recipe, 2018
Serving Size: 14

FLOUR SUBSTITUTE MIX:
1 cup almond flour
1/2 cup cassava flour
1/2 cup coconut flour
BREAD:
3/4 cup flour substitute (above)
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs
1/4 cup sugar — scant
1/4 cup Swerve — scant
1 cup walnuts — chopped
1/2 cup Maraschino cherries — halved, drained
3/4 cup dark chocolate chips

FLOUR SUBSTITUTES: Combine in a bowl the almond, cassava and coconut flours. Mix well so there are no lumps. Store unused flour at room temp.
1. Combine in a bowl the 3/4 cup of the substitute flour mix, baking powder, xanthan gum and salt. Use a whisk or your hands to mix this well. Set aside.
2. Preheat oven to 325°F. Prepare bread pan by placing a piece of cut-to-fit waxed paper in the bottom. Use an 8″ bread pan if you have one.
3. Using a mixer, combine the eggs, Swerve and sugar. Mix well. Using Swerve won’t give you the same consistency as you’re used to with eggs/sugar. Just mix it well.
4. Add the maraschino cherries to the bowl of flour and toss so the wet cherries are coated in the flour mixture. Add walnuts and chocolate chips and mix thoroughly. Pour the egg mixture into the flour/fruit mixture and stir well to combine, making sure there are no lumps of flour.
5. Scrape into a bread pan, smooth top and bake for about 40-45 minutes. When the sides of the bread turn golden brown, the bread is done. Remove to cool on a rack for about 30-45 minutes, then invert and set back right side up to cool completely. Wrap in plastic wrap and store in the refrigerator. Use 1/4″ or slightly thicker slices to serve. Using a serrated knife may be useful.
Per Serving (not quite accurate as the alternate flours aren’t included): 147 Calories; 9g Fat (47.9% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 144mg Sodium.

Posted in lectin-free, Soups, on October 15th, 2018.

cauliflower_parsnip_soup

You might be of the school of thought that there isn’t any way to make cauliflower edible. This soup might change your mind. Mostly because it’s the parsnips you taste!

In my repertoire of cookbooks (hundreds) I have one book that sits out on a stand in my kitchen. Why that one? Only because I like the cover colors and it fits well on the stand. Not exactly the most admirable of reasons. Yet I like the cookbook – I just don’t visit its pages very often. The other day I noticed that when I’d read through the book I’d put pink stickies on recipes I thought I’d like to make. There are about 10 of them. And this soup was one.

The book, Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook by Jeanne Kelley, is a treasure trove of relatively simple recipes, done beautifully with photographs and some lovely type fonts (you forget? I love type fonts). As it happened I had both a head of cauliflower AND about a pound of parsnips in my refrigerator. Yes, also I had an onion and a bay leaf. Gee, this soup was easy to make.

An onion was sweated in EVOO, then the parsnips (peeled, chopped) were added, as well as the chunks of cauliflower; 8 cups of water (I used vegetable broth) and a bay leaf and it simmered for about 35 minutes. Once it cooled a little bit I used my new immersion blender and whizzed it up easily enough. I added a little jot of salt. Since it was a hot day when I made this last month, I decided to eat it cold, although Kelley only mentioned serving as a hot soup. I left the pot out on my stove for 2-3 hours while it cooled down, then refrigerated it until dinnertime.

As an aside, I was watching a recent Cook’s Country episode on TV, and they did a test of immersion blenders. Mine is old. And I mean old (at least 35 years) – one of the very earliest models and I’ve never felt it did a very good job, so I splurged and bought a new one. Braun MQ505 Multiquick Hand Blender, Black. Braun makes several models, but this one, the cheapest ($59.95 on amazon) won their kitchen testing. I’ve used it twice in 3 days and am very pleased with it.

The topping called for currants. I didn’t have any, and on my diet I’m not supposed to eat dried fruit, but dates are okay. So I subbed dates for the currants. My kitchen garden has fresh thyme, and I easily toasted up a bunch of pine nuts in a skillet. The author cautions about that – how many times have you burned pine nuts in the oven? Way too many for me, so I, like her, toast mine in a skillet always. At the end you drizzle on a little bit of EVOO. The soup was filling and very tasty.

What’s GOOD: love the flavor – it’s the parsnips that predominate (adding a lovely sweetness), although the cauliflower adds plenty of texture. The garnish made the soup for me – the little crunch of the pine nuts, the thyme adding flavor, and then the minced up dates. Altogether delicious. Next time I’ll make a double batch and freeze some. The recipe makes enough for 4-5 generous dinner-sized portions.

What’s NOT: gee, nothing. Very easy soup to make.

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

* Exported from MasterCook *

Cauliflower and Parsnip Soup with Currant and Pine Nut Garnish

Recipe By: Adapted slightly from Blue Eggs and Yellow Tomatoes
Serving Size: 6

SOUP:
2 tablespoons EVOO
1 large onion — chopped
1 pound parsnips — peeled, chopped
1 head cauliflower — roughly chopped
6 cups water — (or vegetable stock)
1 whole bay leaf
salt to taste
GARNISH:
1/2 cup pine nuts
1/4 cup currants — or raisins or dates
1 tablespoon fresh thyme — chopped
1 tablespoon EVOO — to drizzle on top

1. SOUP: Heat oil in heavy pan over medium heat. Add onion, cover and cook until onion is tender and just beginning to turn golden, about 8 minutes. Add cauliflower, parsnips, bay leaf and water (I used vegetable broth). Bring to a boil and simmer over low heat until vegetables are tender, about 30-40 minutes.
2. Cool slightly and remove bay leaf. Using an immersion or standard blender, puree soup (in batches if necessary) until smooth. Season with salt to taste. Can be made up to 3 days ahead and refrigerated. Reheat to serve. (May also be served cold.)
3. GARNISH: Toast pine nuts in dry skillet until golden brown. Mix pine nuts in a bowl with currants, and thyme. Season with salt and pepper.
4. Serve in bowls with about a tablespoon of the garnish on each bowl of soup then drizzle with olive oil.
Per Serving: 201 Calories; 13g Fat (54.1% calories from fat); 4g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.

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