It's here!

On Monday, May 5th, go by any EPIC library to get you free copy. Want one sooner? Come by the TM library. Visit us and help us celebrate!!

Cream of New Mexico Style Chicken Soup

It snowed all day today, and we're still on vacation.  Twas perfect for soup. 

Cream of Chicken Soup, New Mexico Low Carb Style

Chop up @ 3 slices of bacon in a good soup pot.  Start it cooking while you finely dice a small onion and one stalk of celery. Toss that in the pot with the bacon.  While you're at it, throw in a couple cloves of minced garlic. Stir it occasionally, letting the onions sweat out. Throw in a teaspoon or so of thyme and some garlic and onion powder along the way.

Take out the stock you made from the carcass of that roasted chicken you made the other day.  Toss in some chicken breasts and the stock. Dig out that chunk of frozen diced green chilie you have in the freezer.  Throw it in the pot too.  Let simmer while you watch a movie.

Remove the cooked chicken breasts from the pot, and put in a kitchen aid mixer bowl.  Shred using the paddle attachment.  Be careful, going to fast is dangerous.  Put shredded chicken back in stock.  Peel two softball sized turnips.  Dice in soup sized pieces.  Add half of turnips to pot. Taste.  Add salt, pepper, chicken bullion or other spices.

Simmer for @ 15-20 minutes or until turnips are very soft. Add one package of cream cheese.  Use your immersion blender to blend soup.  Don't be a whimp. Blend and blend and blend.

Toss in the rest if the turnips. Taste. Season as needed.  At this point you'll probably only need a little black pepper.  Let simmer until the turnips are done, about 15 minutes or so.

Enjoy!

Turpatoes Au Rockin'

It seems a fitting thing to post something new now that I’m done with the semester.  Around here, we have been on a turnip kick lately.  We’ve sautéed them in with our taco meat, cooked them with our roast, and slipped them into other dishes here and there.  We’ve missed the blank pallet that is the potato, but will not welcome them back through the door. 

I had tried mashed turnips a while back, but frankly, I don’t like turnips.  They were simply slimy and bitter.  However, when boiled with some chicken bouillon or broth, that all changes.  It seems to tone down the bitter spike and make them meld well with other flavors.

Since finding that out, I’ve been on a search for that potato substitute for the Christmas dinner table.  After reading recipe after recipe, I think I’ve come up with our new go-to dish to fill that need.

Turpatoes Au Rockin’

A turnip-based alternative to Potatoes Au Gratin

Serves 4, @ 7.36 net carbs per serving

4 softball-sized turnips

¼ cup warm water

1 tsp chicken bullion

Spices to taste—pepper, garlic powder, onion powder, etc.

¼ cup half and half

½ teaspoon xantham gum

Shredded Cheese (@ 2 cups)

Real Bacon Bits

Set oven to 350⁰.

Peel and thinly slice turnips.  Place in boiling water for 10 minutes.  Remove from heat, drain and let cool until able to handle.*

Mix warm water with bullion and spices in a squirt bottle or small bowl.  Add in half and half, and sprinkle in xantham gum.  Shake well to mix.

Grease a small casserole dish.  (Judge this by the amount of turnips you have ready.)  Cover the bottom with one layer of turnips.  Squirt or sprinkle the liquid mix over the turnips.  Sprinkle lightly with cheese.  Continue layering, ending with cheese and a sprinkling of bacon bits.

Bake covered for 20 minutes, then uncover and bake until top is pleasingly melty.  You can pull them out when the cheese is just melted, or you can leave them in until you get that nice crusty cheese top—it’s up to you.

*You can skip this step, but will need to bake the turpatoes longer.  Check their doneness by inserting a butter knife into the dish.  If there’s little or no resistance, the turpatoes are done.

There is, of course, a lot of room for variation here.  Try layering in some minced onions or sautéed mushrooms.  Wanna add a layer of spinach or kale?  Cook/defrost, drain and squeeze the spinach well, then layer on top of the turnips, topping with the liquid mix and cheese. 

Try some ranch dressing in place of some of the half and half.

In general, Potatoes Au Gratin have about 30 grams of carbs per serving, so while this is a bit high for a highly restricted carb diet, it beats the original hands-down. 

You Can Pickle That!

WARNING: This Process is Deadly!  You can die  Read this

But, really, people have been pickling and canning things for ages.  So, let me say, I'm no expert and you proceed at your own risk.  Here are some basic history and guidelines.  Here's a basic pickle recipe.

Still not afraid? Okay, let's go.  I've linked to a couple of recipes below and given one that I bashed together from a few I read on the web. There are so many good ones out there that have been tested, so this isn't really about the recipe, it's more about the process.  But first, a word from a non-sponsor: 

One of my favorite episodes of Portlandia is the "You can Pickle That" episode.  It's resulted in the phrase being bandied around our house from time to time.

Technical Notes: A couple of things that seem to come up consistently in pickling are 

• the need to use pickling or canning salt, 
• the need to make sure you have a good vinegar to water ratio, and 
• the need to make sure that your vinegar is at least 5% acidity.  

Those are just some of my pickling discoveries along the way.


So, here's what I'm going to pickle:

Zucchini, Armenian Cucumbers, and Jalapenos

Here's various stages of the process just for fun:

The zucchini spears.                       The zucchini spears in their ice bath.

Pickling spices in jars                         Filling it all up.

Ready to go in the canner                        My, that's hot! 

All in all, a good day's work. 

Zucchini pickles: 3 quarts; 

Spicy pickles: 2.5 quarts; 

Dill pickles: 9.5 quarts; and 

3 half pint jars of jalapeno relish. 

The simple jalapeno recipe I used.

The recipe I used for Armenian Dill Pickles.

I modified a few recipes I found on the web for the Zucchini Pickles I made, and I ended up with this:

___________________________________________________

Spicy Zucchini Pickles

Makes 2 Quarts

1          pound zucchini (or any summer squash)

2          tablespoons sea salt or pickling salt

Cut zucchini to desired shape—slices or spears. Add  salt and 4 cups ice.  Add cold water to cover.  Top with a plate to keep submerged. Let sit for 2 hours.  Drain and rinse, and drain again.  Use salad spinner if desired.

Divide the following ingredients between hot 1-quart jars; set aside.

1          tablespoon dill seeds (or fresh dill sprigs 12 per batch)

2          teaspoons red pepper flakes or 4 red jalapeños or Fresno chiles, split lengthwise

4          garlic cloves, halved

1          teaspoon black peppercorns

1          teaspoon coriander seeds

1          teaspoon mustard seeds

2          cups white vinegar

1¼        cups water

4          garlic cloves, lightly smashed

2          tablespoons sea salt or pickling salt

Bring vinegar, salt, and water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.

Divide remaining hot liquid between jars to cover zucchini, leaving 1/2 inch space on top.  Wipe rims, seal, and process in boiling water bath for 10 minutes.  Allow at least a week to pickle before eating.

____________________________________________________

Learn more at these cool canning websites:

• National Center for Home Food Preservation: http://nchfp.uga.edu/
• Food in Jars:  http://www.foodinjars.com/ 
• Canning Across America: http://www.canningacrossamerica.com/
• Well Preserved: http://wellpreserved.ca/

And remember. . .

You can pickle that!

Well, hello Not-Pasta Pasta!

Yesterday I brought in a zucchini the size of a baseball bat.  I've been very good this year about catching them before they sneak up to gigantic sizes, but this one was very stealthy.   It also was a perfect candidate for zucchini noodles.  On top of that, the process is as easy as growing giant zucchini.

These aren't noodles.  They are zucchini.  However, they carry both classic pasta sauce and Alfredo wonderfully.  Begin to make your noodles by peeling the zucchini and then using a julienne peeler, go around the zucchini creating long noodles.

This is from the baseball bat sized zucchini I brought in yesterday.

There are two different methods for doing this.  With both, most directions suggest that you sprinkle the noodles with about a teaspoon of salt and let it sit in a colander for about 20 minutes to get the extra moisture out.

Sauted

After letting the zucchini set, toss it in a skillet with some butter and garlic and saute until it's fairly soft.  You don't want it mushy.

Blanched

Place in a pot of boiling water and boil for about 2 minutes.  (Mine took a bit longer, but we're at a higher altitude.)  Once it's the consistency you like, pull it out and rinse it with cold water to stop the cooking.  I suggest pulling them a little bit before you think they're done..  I wish I would have the first time.

Top either one with your favorite sauce.  Last night I made a sauce with about a pound of meat, one can of diced tomatoes, one can of tomato sauce (@15 oz.), and a small can of tomato paste.  I cooked up the meat with onions and garlic, tossed in some Italian seasoning and salt, then threw in the tomato products and let it all simmer.  

'Twas delicious served with some cheesy bread bread sticks.

There are tons of great sites that go through this process in more depth.  Check some of them out:

http://whatscookingamerica.net/Vegetables/ZucchineNoodles.htm

http://www.kalynskitchen.com/2011/09/recipe-for-julienned-zucchini-spaghetti.html

http://thecooksnextdoor.com/2012/05/11/zucchini-noodles/

http://www.musingsofahousewife.com/2012/07/grilled-marinated-shrimp-and-zucchini-noodles.html

http://www.asweetpeachef.com/pasta/how-to-make-zucchini-noodles/ (If you don't have a julienne peeler, this one has pictures of noodles made with a regular vegetable peeler.)

High Praise for First Born Sister and Chilie Rellano Bake!

So many times, I listen to someone praise or deride something for years, and it’s not until I’ve tried it myself that I really believe that person.  Why is that?  I don’t know.  I remember being little and my mother bending over me with pointed finger asking, “Kelli, why can’t you just learn from others’ experience?” 

I still can’t answer that question, but I can say that First Born Sister is right!  That Chilie Rellano Bake she’s been talking about for years is great!  At a little over 6 net carbs per serving, it’s a great low carb dish that’s both filling and super tasty.

I was worried that this dish would just taste like another egg-based low carb dish; however, it had a firm but creamy texture and a clear green chilie flavor.

Now, First Born Sister makes this with ground meat, but I went the chicken route just because I’ve become fully New Mexican and believe that chicken pairs best with green chilie.  Sorry Sister, I have been assimilated.  This dish is a great way to use leftover chicken or turkey.

I began by throwing about four large frozen chicken breasts into boiling water.  Meanwhile, I gathered the rest of the ingredients:  some chopped onion, eggs, sour cream, ricotta (First Born Sister uses cottage cheese—I’ve tried, but I just can’t like the stuff), half of the garlic salt, green chilies (my apologies to the Great State of New Mexico—I used canned; they were Hatch brand though), and cheese.  I skipped the flour called for—quite honestly I forgot it, but loved the way it turned out, so I’ll not even worry about it from  here on out. 

Once the chicken was cooked, I shredded it using two forks, and mixed in the other half of the garlic salt.  Feel free to add other spices at this point if you want.

I then poured half of the egg mixture on the bottom of my lightly greased casserole dish.  I topped it with the chicken, onions, and a whole big can of coarsely chopped green chilies—about 2 ½ cups.   Then I poured the rest of the egg mixture over the top.

As instructed by First Born Sister, I covered it and popped it in the oven for 30 minutes, enough time to clean up the dishes and read a few more pages of A Canticle for Leibowitz.  After that I uncovered it, sprinkled it with some cheese (Q: What’s better than cheese?  A: More cheese!), and put it back in the oven for 10-15 minutes.  Once the cheese is melted and it’s set (shake it to see if it jiggles), it’s done. 

Take it out and let it rest for about 10 minutes. 

We had this with jalapeño poppers and fresh cucumbers.  Sweetie and I were singing high praises to First Born Sister for the rest of the night!

If you’re game trying this, here are two versions of the recipe: First Born Sister’s and the version I made last night.  I don’t doubt that both are good, and I know, as I have known for some time, that First Born Sister is right!

First Born Sister’s Chilie Relleno Bake

1 lb. Ground meat

1/2 onion

1/4 tsp. Garlic salt

1 large can Hatch green chilies (cut up)

1/4 cup soy flour

4 eggs

1/2 cup each:  cottage cheese, sour cream, mozzarella cheese

Brown meat add onions; drain off fat.  Add salt and pepper along with other spices to taste. Spray pan, layer meat, chilies, then cheese mixture. Mix flour, eggs and pour over pan.  Cook at 350* for 30 min. covered and then uncovered for 10-15 min or until browned.  Makes 6 servings.

Homage to First Born Sister Chilie Relleno Bake

4 large chicken breasts, or equivlant of cooked chicken or turkey

1/2 onion

1 tsp. Garlic salt

1 large can Hatch green chilies (cut up)

4 eggs

1/2 cup each:  ricotta, sour cream, Monterey jack cheese (use the cheese you have on hand)

Cook and shred chicken.  Add salt and pepper along with other spices to taste. Mix together ricotta, sour cream, cheese, and beaten eggs.  Spray pan and pour in ½ of the egg mixture, cover with meat, onions, and chilies. Top with remaining egg mixture.

Cook at 350* for 30 min. covered and then uncovered for 10-15 min or until browned. 

Makes 6 servings.

The nutrition information below is based on the version I made.  If you use soy flour, add about 4 carbs per serving. 

Oh Nuts!

So, Sister First Born tells me that peanuts are full of yeast and mold and should not be consumed in any form.  Wait!  Mixed nuts are my go-to snack, my defense at the office, and the low-carb-savior-in-a-snack-bag lurking in the bottom of my purse.  Now, don’t get me wrong, I love other nuts, but on a budget those peanuts and mixed nuts fit in well.  On top of it, Sweetie and Only Child love peanut butter. 

Now, my change in dietary lifestyle included a promise to myself that I would not try to force my family into changing their lifestyles by some kind of I-am-the-goddess-of-all-things-consumed-in-this-house complex.  So, I only inform, and right now I’m not sure about this nutty information.  But, since I’ll give most things a try, I’ve dropped peanuts from the plate.  That, my dear reader, has led to almonds—truly my favorites.  Hence today’s experiment: almond butter.

I’ve read here and there about making your own butters, and it all seems pretty easy:  put it in a good blender, blend the heck out of it, enjoy.  That was pretty much the way of things with huge emphasis on the “blend the heck out of it” part. 

So, I started with my Magic Bullet.  No money rolling in here yet, but I love my Magic Bullet!  I use it pretty much on a daily basis.  Thanks to First Born Sister, I now even have the blender attachment.  (Got my Bullet at the big box without it.)  Thanks, First Born Sister!   But I ride my horse Tangent here.

I used both of the blades—the blend and grind one. 

I started with 1 cup of almonds and the blending blade—the one with the edges that stick up.

I blended that until it was almond meal.

Then I changed to the grinding blade.  I blended.  I shook the blender.  I took a break.  (It gets really hot.)

I took the top off and used a knife to chop it up and loosen it from the sides.

I blended some more.  I loosened it up some more.  I blended some more.  I loosened it up some more.  I let it cool down.  It gets hot!

I blended some more.  And some more.  And some more!  I added a drizzle of canola oil.  I blended some more, stopping occasionally because I didn’t want to kill my Bullet.  I blended some more.  Finally, I got this:

Good stuff?  Yeah!  Worth the effort?  Well, if I’m the only one eating it, probably so.  I don’t  eat peanut butter much, and I don’t think almond butter would be very different.  When I make low carb peanut butter fudge, what will I do?  Probably find an almond  butter with good reviews on the market and buy a jar of that. 

In short, good stuff, but lots of blending and more wear and tear on the Bullet than I was comfortable with.

Still, it is probably worth a try!  It was tasty with banana bread muffin mess-ups from the banana bread post day.  I sprinkled a little sweetener and cinnamon on them. 

Here are some links on peanuts and the creepies they carry:

Check out these articles on the problems with peanut butter, and then decide for yourself.

http://lifestyle.iloveindia.com/lounge/almond-butter-vs-peanut-butter-11723.html

http://www.naturalpedia.com/peanuts.html

http://www.ehso.com/ehshome/aflatoxin.php

http://www.openeyehealth.com/2011/05/dangerous-mold-in-peanut-butter/

7/3/12 Update:  We're liking the almond butter better and better.  It's great on the banana bread--or any variation you make of that.  Wonderful on my favorite chocolate cake, and  that recipe's coming soon!