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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 Uncategorized, on May 31st, 2019.

One of my granddaughters is currently studying abroad in Argentina. This would be Sara’s daughter, Sabrina. It took her a full two months to learn the dialect they speak in Argentina. She spoke perfectly wonderful and fluent California/Baja California Spanish, but could hardly understand, or be understood in Argentina. It was very frustrating to her. She and the other 37 Clemson University students studying there all had the same difficulty. She’s finally got the language down pat, and she’s really enjoyed her classes she’s been taking there (all in Argentinian Spanish, of course). She just took a trip to Iguazu Falls and has one more trip before she comes home, that one to Machu Picchu. Then she’ll fly home at the end of June.

So, in a long conversation with her parents, they asked her what she wants to do first when she gets back home. She has it all mapped out. Sara, John, John Jr. (Sabrina’s brother) and I will drive to LAX to pick her up. First, take her to a Mexican restaurant because she’s been dying, just dying, for Mexican food. First order: a burrito. I don’t know what kind. She arrives early in the morning at LAX, so we’ll have to scope out a place that’s open. Might have to be fast food. . ..  Then, she said, you have to drive me to the beach (LAX IS right on the Pacific Ocean) so she can walk in the sand and stick her feet in the salt water. Then we’ll drive to Pasadena where Uncle Powell (Sara’s brother) and Aunt Karen live. They want to see her, of course, get a de-briefing of her 5 1/2 month sojourn, then, ta-da: she wants to have Grandma’s Grilled Salmon with Watercress Salad. This is the photo from my post – I posted the recipe in 2007 or 2008, but I updated the photo in 2009. This has been one of my go-to favorites for decades.

This request just warms my heart. I haven’t made this salmon/watercress salad for quite awhile. I was sharing Sabrina’s requests with my bible study group and we’re having a potluck dinner in a week or so, so I’m going to make this for them, especially after they heard about it.

Posted in Dr. Gundry friendly, Soups, on May 21st, 2019.

creamy_mush_soup_brandy

A very easy soup, tummy-warming, with oodles of mushrooms and good flavor.

Hi all – Carolyn here – after making this soup, I decided you needed to have this one if you’re inclined to make mushroom soup. I got the original recipe included in an email from The Splendid Table, but I amplified it just a bit (adding onion and a bit of cream). The recipe indicated you would puree it (or at least half of it) but I didn’t. I have a big tub of it so I could still do the pureeing part, which might give the soup a bit more texture. As it is, it’s a more brothy soup with lots of mushrooms.

After melting some butter in a big honking pot, I added the shallot, then added onion and celery, pancetta, then the mushrooms, which I sliced up fairly small. They do shrink when you cook them down. Chicken broth is added, salt and pepper, and lastly some brandy and sour cream. After making it and eating it (good) I decided to add in about 1/4 cup of cream just to give the broth part a bit more creaminess. Actually I don’t think I had a cup of sour cream (what was called for) so it kind of balanced out. You could choose. If you’re not into creamy soups, leave out the sour cream altogether. Usually I make soups with coconut milk (which could be used here also) and less cream. I don’t recall ever making a soup that had a cup of sour cream in it – maybe borscht? Just a guess. I do like mushrooms, and the calorie and fat content is quite minimal here – I was surprised once I finished it. I served myself about 1 1/2 cups at a time and it’s what I’ll be eating for my lunch for about 4-5 days. We’re still having very cool weather here in SoCal, so soup still tastes mighty good. If you want variety, add some cooked rice and/or some ground turkey or chicken, or chunks of chicken. All would be good in this.

Last weekend I spent up in the Sacramento area visiting my daughter and family there, where my granddaughter Taylor graduated from Sacramento State (cum laude, no less!). Very proud of her. She still wants to be a nurse, so is planning to go to an accelerated program at a private college in Sacramento within the next 6 months or so. She wasn’t able to get into nursing school 2 years ago (if you didn’t know, it’s very, very competitive and very high GPA’s are required), so is choosing this alternate route, but will require another 12 straight months of concentrated study. She’s taking the next 6 months off, though she’s taking 3 classes this summer through an online college, for classes she wasn’t required to take at Sacramento State, but are required at this private college. Anyway, I had a really lovely time celebrating it all with her, the family and a bunch of their friends. Taylor works at the local hospital ER (as a secretary/admissions clerk) about 20+ hours a week. She loves the job and perhaps after she graduates she’ll be able to get a job there as a Labor/Delivery nurse, which is what she wants to do.

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

* Exported from MasterCook *

Creamy Mushroom Pancetta Soup with Brandy

Recipe By: Adapted from The Splendid Table
Serving Size: 6

3 tablespoons butter
1/4 cup shallots — peeled and finely chopped
1 medium yellow onion — peeled, minced
1/2 cup celery — finely chopped
4 ounces pancetta — finely chopped
2 pounds cremini mushrooms — finely sliced
1/2 cup parsley — finely chopped flat-leaf
1 teaspoon salt — plus more to taste
1 teaspoon pepper — plus more to taste
6 cups chicken stock
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons cognac

1. In a large pot over medium-high heat, melt the butter and sauté the shallots, onion and celery until soft, about 10 minutes. Add the pancetta and cook for another 5 minutes, until it’s just beginning to crisp. Add the sliced mushrooms, parsley, salt, and pepper and continue to cook until the mushrooms have softened and are beginning to break down, about 15 minutes.
2. Add the chicken stock and simmer for 15 minutes. Lastly add sour cream, cream, and brandy.
3. Use a large liquid measuring cup to scoop up half the soup mixture and transfer it to a blender to puree. (Alternatively, use an immersion blender but don’t completely puree the soup.) Return it to the pot and stir to combine. Have a taste and season with a little more salt and pepper if you feel it needs it.
4. Store, covered, in the refrigerator for several days. Should you want to freeze it, don’t add the sour cream until after you have thawed the soup.
Per Serving: 237 Calories; 16g Fat (64.4% calories from fat); 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 2609mg Sodium.

Posted in Desserts, on May 8th, 2019.

apple_cinn_custard_cake_whole

Lovely, lovely apple cake – maybe more like a torte. Light, tender yet packed with sliced apples.

Hi everyone – Carolyn here – how am I? Good. Busy. Have just finished having my laundry room remodeled – so happy to have my washer/dryer back and installed. Have moved my kitty’s circulating water bowl and food dispensing machine into the laundry room and have had to teach him where it is (remember, he’s blind). It took him a few days. Am currently having solar panels installed on my roof. Am glad I’m getting this done just before the summer heat begins. The company has guaranteed I’ll have a reduction of at least 55% of my current high electric bill (and maybe more). It’s supposed to pay for itself in 4 years. Otherwise I’m good. Do I miss writing the blog? Yes, I must say that I do, but not enough to write often! I’m still on the Steven Gundry diet (14 months and counting) and am still losing. I’m still on a regimen of soup for lunch and a salad for dinner with some kind of protein in it. Salad dressings are my most innovative, although I am making numerous varieties of soup too. Made an Arabic ground lamb and vegetable soup yesterday. Lamb really isn’t on the diet, but I was tired of chicken and fish so picked up a package of ground lamb that looked extremely lean. Don’t know that it’s blog-worthy, however.

apple_cinn_custard_cake_sliceMy bible study group started up again after a couple of months’ hiatus. We’re studying the book of James. Anyway, I needed a dessert for 10, and this cake just spoke to me. But, caveat here: I didn’t taste it. I asked my guests to tell me in detail about the flavor and texture. There were raves all around from my guests.

The recipe is from the chef, Curtis Stone. I found it on a Australian website, so converted it to our measurements. I didn’t have an orange, so used lemon zest. The apples are drenched in orange liqueur, which keeps them from turning brown while you prepare the cake batter. The cake is baked in a springform pan and when it was finished, and cooled, it was very easy to get out of the pan. The bottom of the cake was extremely moist, so I used my offset spatula to release the cake from the pan bottom and gently slid it off onto the pedestal cake stand (above). Once in place I couldn’t move it to center it. But then, you probably didn’t even notice, right?

My guests told me the apple flavor was very prominent, and that the cake was super-moist. One person couldn’t taste the cinnamon, so I might up that a little bit if I made it again. Also, I added cinnamon to the whipped cream. They also loved the little crispy top (some of the cake batter is reserved, flour added to it and it’s poured over the top). I forgot to sprinkle powdered sugar all over the top when I served it. Oh well. I asked – is this recipe a keeper? They all said in raised voices – YES.

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

* Exported from MasterCook *

Apple Cinnamon Custard Cake

By: From Curtis Stone (chef)
Serving Size: 10

1 tablespoon unsalted butter
3 Granny Smith apples — peeled, cored, cut into 8 wedges, then cut into very thin slices
2 tablespoons Grand Marnier — or other orange liqueur
1 1/4 cups all purpose flour — plus 2 tbsp extra
1 cup sugar — plus 1 tbsp extra
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon — divided use
1 cup canola oil
1 cup whole milk
2 large eggs
2 teaspoons orange zest — or lemon zest
1 teaspoon vanilla extract
2 large egg yolks
1 teaspoon powdered sugar — sifted
WHIPPED CREAM:
1 cup heavy cream
1 tablespoon icing sugar

1. Position a rack in the center of the oven and preheat to 330°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, toss the apples with Grand Marnier (or Cointreau) to coat, and set aside
3. In another medium bowl, whisk together the 1 1/4 cups of flour, 1 cup of sugar, baking powder, salt and 1/4 tsp of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix. [I used my stand mixer for this.]
4. Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tbsp flour; set aside. Whisk egg yolks into remaining batter in the large bowl just to blend. Stir in the apples. Transfer the apple batter to prepared pan and, and spread batter into an even layer and press the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, whisk the remaining sugar and cinnamon to blend, and then sprinkle it evenly over the batter.
5. Bake for 50 mins, or until a skewer inserted into the center of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust with icing sugar.
6. To make whipped cream, in a medium bowl, whisk cream and sugar. To serve, cut cake into wedges and serve with a generous dollop of whipped cream.
Per Serving: 502 Calories; 41g Fat (73.2% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 285mg Sodium.

Posted in Desserts, Uncategorized, on April 11th, 2019.

Wanna know what SMBC means?  SMBC is Swiss Meringue Butter Cream.

This is a post from Sara.  Please note this recipe takes time but is not difficult.

Sorry for the long delay in getting a blog post up here but I chose a ridiculously complicated dessert to be my first attempt on my own.  What ever made me think I should post a cupcake that includes 3 separate recipes, I’ll never know.

I’ve been baking since I was itty bitty and I’ve never found a chocolate cake this moist or a frosting so good.  I’m never going back to a standard butter cream recipe.  You know, the typical butter, powdered sugar and liquid.  The SMBC is the lightest, fluffiest frosting I’ve ever worked with.  As with all other frostings, you can color it and flavor it but it is best done without liquids.  Colored gels and powdered flavors are best.  The cake is a buttermilk recipe that is now my absolute go to favorite.  I’m very new to Pinterest but found this website Livforcake.com.   The blogger, Olivia, gave me the inspiration for this recipe.  I actually used her buttermilk chocolate cake and her SMBC peanut butter recipe but added the surprise center filling on my own.

The original cake recipe used oil and buttermilk but as I am watching my fat intake, I substituted low fat buttermilk and unsweetened applesauce.  I’ve made the recipe both ways and the original recipe is excellent.  It’s fluffy, moist and very intensely flavored.  However, with the sweetness of the filling and frosting, I don’t mind the change.

There is a real trick to making SMBC (Swiss Meringue Butter Cream).  There is a tips blog page on Olivia’s website that I would mandate you read first if I could grab the link.  So search SMBC on her website for “How to make swiss meringue buttercream”.  The biggest and most important detail is to use metal utensils and bowls and to wipe them down with lemon juice or vinegar before using.

I have a thing for filled cupcakes so this has 3 recipes that make up the cupcake.  If I could suggest, bake the cupcakes beforehand.  Then scoop out the centers (keep for snacks later!) and make the peanut butter filling.  Drop a ball into each cavity.  Then make the frosting.  Assemble and decorate.  I made these for my niece and her soccer team.  She shoots and she SCORES!  Needless to say, they were a big hit.

What’s GOOD:  What’s not to like?  These are moist, decadent cupcakes with a peanut butter surprise and intensely flavored peanut butter frosting.  I love this cake recipe.  I think it’s my new favorite.

What’s NOT:  If you haven’t made a meringue frosting before, it can be intimidating.  As I said, read up on it first and DO NOT skip the acid wipe of your all metal utensils.  I’ve made the SMBC twice now and haven’t had any problems.  The recipe is time consuming, I admit.  But I made the cupcakes Thursday night after work.  Stored them in lidded containers.  Then Friday after work, I scooped out the cupcakes, made the filling and dropped it in.  It probably took me 30 mins to make the frosting.

printer friendly pdf for the cupcakes

Chocolate Buttermilk Cake

Adapted from LivForCake.com
Servings: 24

1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
3/4 cup Dutch-processed cocoa powder, sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk, room temperature
3/4 cup hot water
2 large eggs
2 tsp vanilla

1. Preheat oven to 350F, line cupcake pan with cupcake liners.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl, whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot.)
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared cupcake trays.
6. Bake until a tester comes out mostly clean 18-22 mins.
7. Cool 10 mins in pans then turn out onto wire rack to cool completely.
8. CUPCAKES: scoop out center of cupcake to make room for filling, if using.

. . .
printer friendly pdf for peanut butter filling

* Exported from MasterCook *

Peanut Butter Filling

Recipe By: Adapted from an old magazine
Serving Size: 28

1/2 cup smooth peanut butter
3 tablespoons butter — softened
1 cup confectioner’s sugar

1. Stir together peanut butter and butter.
2. Gradually add sugar, stirring til combined.
3. Shape into balls. Place on wax paper and chill til needed.
Per Serving: 55 Calories; 4g Fat (56.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 34mg Sodium.

. . .
printer friendly pdf for SMBC PB Frosting

* Exported from MasterCook *

Peanut Butter SMBC (Swiss Meringue Butter Cream) Frosting

Recipe By: LivForCakes.com

5 large egg whites
1 2/3 cup dark brown sugar lightly packed
1 1/2 cups unsalted butter cubed — room temperature
1/2 cup powdered peanut butter
1 tsp vanilla

1. Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined. Ensure there is NO trace of egg yolk.
2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Slowly add cubed butter and mix until smooth. It may look like it’s curdling at some point. Keep mixing until it comes together.
5. Add powdered peanut butter & vanilla and whip until smooth.
Per Serving: 96 Calories; 0g Fat (0.0% calories from fat); 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 274mg 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 Uncategorized, on March 21st, 2019.

My friend Kathy’s daughter, Meredith, took these pictures. We, here in California, are experiencing what’s called a “super bloom” because of all the rain we’ve had over this winter. Our open spaces everywhere are in full green and grow mode. But we have poppies here in California that bloom like weeds. Meredith and a girlfriend went out into the desert earlier this week and took these pictures. Aren’t they just gorgeous?

Meredith took dozens of pictures, but I chose two of the best ones. Thanks, Meredith for sending to me so I could post them on the blog.

Posted in Travel, on March 20th, 2019.

irish_at_buena_vista

Can you read the inscription? It was 9:30 am and we 4 girls were having Irish coffee at the Buena Vista. So very fun. After downing the very tasty stuff, we had eggs Benedict (3 of us) and one had corned beef hash. It was actually pretty darned good, considering the Buena Vista is known for Irish coffee, not for the food! That’s me on the left, my friends Judy, Nancy and Lois.

So, let me back up . . . I’m alive and well. Busy. Very busy. I’ve been trying to get Sara up to speed with doing posts, and I spent the weekend with her (and family) and part of Sunday we tried to get a recipe posted. We ran into a glitch, however, when I tried to log her into the FTP software (that’s the special software that uploads the pdf files to the blog site). Could not seem to do it. Sara has a rather complex recipe for chocolate cupcakes with a peanut butter filling and a Swiss buttercream (with peanut butter) frosting. Three separate recipes in one post. I don’t think in all my years of posting on my blog I’ve ever had 3 separate recipes in one blog post. Always a first time, however! Once she’s able to post from her home computer, she should be up and running.

gg_bridgeMeanwhile, a week and a half ago my 3 friends and I (above) flew to SFO and spent 3 full days and 2 nights touring, eating, drinking, walking. Pause and repeat. We had SO much fun, I just can’t tell you. I gained not one ounce, thankfully, but only because I stuck to my diet with the exception of eating an entire popover at Neiman Marcus. With strawberry butter. Oh my, did I feel like I’d fallen off the wagon!

japanese_tea_garden1We stayed at the St. Francis (Union Square) and used Lyft and taxis to get us around to various places. We visited the De Young Museum (a place I’d never been to), went up into the Tower there too – if you haven’t ever been there, you should! We walked a block away and went through the japanese_tea_garden2Japanese Tea Garden – also not raining while we did that. Late in the afternoon we popped into a darling wine bar around the corner from the front door of the St. Francis – I think it was called Eno (for enoteca, I presume) and we enjoyed fabulous boutique wine, cheeses and salami. We had dinner at Scoma’s, an ancient restaurant on Fisherman’s Wharf. I had scallops and shrimp in butter sauce.

cablecar_sfoWe took the cable car over the hill the next morning for our breakfast at the Buena Vista. Sat at a table with a darling young couple who were having a romantic weekend away. Took the streetcar along the wharf to the Ferry Building and walked all over that place. I spent a bit of money there on myself and a few gifts.

IMG_0264Late that afternoon we went to the Top of the Mark (Hopkins) and had cocktails while we ogled  the fantastic view. The weather was cold, and Saturday and Sunday were supposed to be rainy – it was – but we managed to dart in and out in between showers, so I never had to put up my umbrella. We had dinner at Cotogna, a very upscale Italian restaurant on Pacific Street – really gorgeous ambiance and fabulous food. I’d definitely go there again.

Our last day we trekked to Chinatown (and stopped at St. Mary’s church, the oldest church in SF) and back. Then headed to Neiman Marcus. We’d hoped to have afternoon tea, but we were on a timetable and they weren’t serving tea yet, so opted for lunch. Delicious, by the way. That’s where I gave in to the popover. After that we headed to the airport and got a 6:30 pm flight home to Orange County.

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, on February 16th, 2019.

caramel_apple_rose_final

So quick and pretty – just 15 mins from start to oven

This is a post from Sara: The recipe is from Phillis Carey.  I attended a class a few months ago and am now on her mailing list.  I saw these gems on her Valentine’s Day email and I thought; I can do that!  They are so simple and quick; just 3 main ingredients.  I had them ready for the oven in less than 15 mins.  I baked them while finishing the rest of dinner and served them warm with vanilla ice cream.

apple_rose_tart_stripsThe puff pastry is folded in thirds so just cut the thawed pastry on the crease lines then each third in half to get 6 equal strips.  I used a silicone pastry brush to spread the caramel sauce from end to end. The microwaving of the apple slices is imperative because they must be soft to roll.  Then line the strip of pastry with the apple slices skin side up 1/4” above the top of the pastry overlapping a bit.  Fold the bottom half of the pastry over the apple slices leaving skin side exposed.  Then roll from end to end forming a rose.

apple_rose_tart_before_bakingPlace in muffin tin and continue with remaining strips.  Sprinkle with course sugar and bake.  I drizzled more caramel sauce on top and served it with vanilla ice cream.  My family just loved them.

What’s Good: I love how quickly I put this together.  Valentine’s Day was a weekday this year and I was able to put this together after work no problem.  I also think they are pretty and look difficult to make.

What’s Not:  There is some time to allow for the puff pastry to thaw.  Also I found the Smucker’s brand of caramel sauce not intense enough.  I think I’d try the Mrs. Richardson’s Butterscotch Caramel or maybe Dulce De Leche for a more robust flavor.

printer friendly pdf

* Exported from MasterCook *

Caramel Apple Rose Tart

Recipe By: Phillis Carey’s recipe
Serving Size: 6

1 apple — Honeycrisp, Pink Lady or Gala work best
6 tablespoons caramel sauce — purchased and extra for garnish
1 sheet frozen puff pastry sheet — thawed
Coarse sugar
Vanilla ice cream

1. Preheat oven to 400F.
2. Cut apple in quarters and core. Then slice very thinly
3. Arrange apple slices on plate and microwave on HIGH for 45 seconds until soft and pliable, cool
4. Cut puff pastry into 6 equal strips. Brush each strip with 1T caramel sauce. Place apple slices lengthwise with skin edge up along the edge of the dough, sticking 1/4″ above the edge of the dough and slightly overlapping. Fold bottom half of dough over the apple slices leaving the skin edge exposed. Starting at one end, roll the dough up in a spiral to form a rose shaped pastry.
5. Generously butter or spray muffin tin and transfer a rose to each cup, apple edge up. Sprinkle with sugar. Bake for 30-40mins.
6. Cool in pan for 5 mins. Remove from pan and cool on rack. Serve warm with a scoop of ice cream and drizzled with more caramel sauce.
Per Serving 294 Calories; 16g Fat (47.7% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 175mg Sodium.

Posted in Desserts, on February 6th, 2019.

apple_blueb_cobbler

Lovely dessert. Apples and blueberries.

Made this dessert last night for my bible study group. I ate a couple of bites of it, trying not to eat the cobbler part, just fruit. Thought it was great, and my group gave me raves.

apple_blueb_cobber_side

I used Envy apples, or were they Gala. Can’t remember what I bought, other than they were the red/yellow sweet, crisp type apples. They held their shape well, and were super sweet tasting. I adapted the recipe from Marie Rayner’s blog, The English Kitchen. I used different and more apples, more blueberries. The topping is easy but doesn’t really cover the fruit altogether. Just enough to kind of hold it together. The orange zest gives it an elusive flavor – nobody could identify it!

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

* Exported from MasterCook *

Apple and Blueberry Cobbler

Recipe By: Adapted slightly from The English Kitchen blog.
Serving Size: 8

2 pounds apples — use sweet, crisp variety, peeled, quartered, cored, cut into thick slices
2/3 cup blueberries — fresh
1/3 cup sugar
1 tablespoon water
TOPPING:
4 ounces unsalted butter — at room temperature (1/2 cup)
1/2 cup sugar
2 large eggs
4 ounces self-rising flour — a scant cup
2 tablespoons fresh orange juice
the grated zest of one small orange
powdered sugar for dusting on top
whipped cream for serving

NOTE: If you don’t have self-rising flour, use regular all-purpose and add a teaspoon of baking powder and 1/2 teaspoon of salt.
1. Preheat the oven to 350*F.
2. Place the apples in the bottom of a 9×9 or larger baking dish, at least 2 inches deep. Add blueberries on top, then sprinkle the sugar over top along with the water. Bake for about 10 minutes while you make the topping.
3. TOPPING: Using a mixer, add softened butter and sugar and beat for several minutes until mixture is creamy and light. Add eggs, self-rising flour and continue beating until no flour streaks appear. Add orange juice and zest and mix in gently. Remove the fruit from the oven and spoon the thick batter evenly over top. Return to the oven and cook for 40 to 50 minutes until golden brown and the top springs back when lightly touched.
4. Dust with powdered sugar and serve warm with whipped cream, lightly sweetened.
Per Serving (oops, wrong as it served about 10 people, original recipe said served 6): 428 Calories; 18g Fat (36.1% calories from fat); 5g Protein; 66g Carbohydrate; 5g Dietary Fiber; 112mg Cholesterol; 267mg Sodium.

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