Sunday, September 7, 2014

Oktoberfest Lager Stew

Football season- such as it is (WTH is going on, Big 10??) calls for soup. I prefer eating appetizers on game day, but the season (the other 4 days of the week) just screams for something hot, homemade and comforting (especially when they play like they did yesterday- grrrr!!). So to that end, I have adapted a mainstream recipe I found online, and I present Oktoberfest Lager Stew:


A full 2-cup serving- I do NOT recommend smaller servings :)

This is not induction-friendly, not only because of the net 12g carbs, but it also contains beer. Beer isn't re-introduced until the 5th rung of the carbohydrate ladder (wine and other spirits low in carbs).

Oktoberfest Lager Stew




1 Tablespoon olive oil
14 ounces smoked sausage link
1 1/2 onion, sliced into thin semi-circles
1/2 head cabbage, halved again, cored and thinly sliced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon caraway seeds, ground
pinch salt
2 cloves garlic, finely chopped
1 1/2 cups German lager beer, Oktoberfest variety
1 pound radishes, cut into bite-sized pieces (most of mine were quartered)
2 cups boiling water
2 chicken bouillon cubes
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon flat leaf parsley, chopped (optional- I didn't use it)


Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes. 

Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened. 

Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes. 

Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine.

Next, stir in the garlic, and once it becomes aromatic, add in the bottle of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so. 

Next, add in the quartered radishes, bouillon cubes and boiling water, stir, and allow the mixture to come to a boil; once it comes to a boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley, if using.

Per Serving (based on 4 servings): 459 Calories; 34g Fat (71.8% calories from fat); 15g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1342mg Sodium.


Friday, August 15, 2014

Skyline Chili

Today I have a copycat recipe for Skyline Chili. I found it in a magazine in a waiting room a long time ago. I don't remember what magazine- heck, I don't even remember what office it was. My doctor? Kids' doctor? Jiffy-Lube? I dunno. It's pretty lowcarb so I thought it was a good thing to do with three pounds of ground beef I had thawed and needed to use. And Surprise! Surprise! I also had all the other ingredients on hand already! Gotta love when that happens!


Plain chili- mine has the optional black soybeans

OK, this is Skyline Chili, or Cincinnati chili. This is NOT Tex-Mex or authentic southwestern chili or anything like that. This is authentic in its own way. If you didn't grow up in or around southwest Ohio, this may all seem very strange to you. Chocolate in chili? Cinnamon? Allspice?  Yup, all of that and more!  I made the version with beans, though Skyline chili doesn't have beans in it, you ask for them and you get them as a topping.

Skyline Chili is ordered by ways: 

  • Chili spaghetti is a plate of spaghetti, topped with chili
  • A 3-way is chili spaghetti, topped with a huge pile of shredded cheddar cheese
  • A 4-way is a 3-way with either onions or beans
  • A 5-way is a 3-way with onions and beans

They all have oyster crackers on the side.


This would be a 3-way if there was pasta involved!

Not low carb, by a long shot, especially considering they all start with a ginormous plate of pasta- but the chili itself is good and tasty and satisfying on its own, or as chili dogs. I'm sure some of my tri-state peeps will want to give this a try. 



Skyline Chili

3 pounds lean ground beef
2 quarts water
2 large onions -- chopped
29 ounces tomato sauce
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
4 Tablespoons chili powder -- or more if desired
2 Tablespoons vinegar
2 teaspoons cinnamon
2 teaspoons Worcestershire sauce
1/2 ounce unsweetened baking chocolate square
1 1/2 teaspoons salt
4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes.

Then add remaining ingredients.

Simmer for 2 or 3 hours, uncovered.


This is how I eat it- with a half ounce of cheese,
a Tablespoon of sour cream and a slice of jalapeno.

Makes 12 (1-cup) servings:

Per Serving: 344 Calories; 25g Fat (64.5% calories from fat); 22g Protein; 
9g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 799mg Sodium

NOTES :
Can add 2 (15-ounce) cans black soybeans, drained and rinsed, if desired.
This will make 14 (1-cup) servings:

Per Serving: 351 Calories; 24g Fat (60.6% calories from fat); 24g Protein; 

11g Carbohydrate; 5g Dietary Fiber; 73mg Cholesterol; 698mg Sodium

Monday, August 11, 2014

Hoagie Salad

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Hoagies!! Oh my goodness, how many ways are there to make a hoagie?? Probably as many ways to make them, as there are people to eat them, right? This recipe is very basic for me; it includes the ingredients my "submarine" sandwiches contained when I was growing up. They were always hot, and there was no mayonnaise or lettuce. They had tomato puree spread on one of the buns (I believe it was the top one) and the banana peppers and cheese were layered on the puree. The meat was stacked on the bottom bun. The sandwich was then baked, open face, until the bread was toasty and crispy and chewy and the cheese and meats were beginning to brown. It came out of the oven, and the halves were put together into a sandwich, then it was cut in half, wrapped in foil, and slipped into a long narrow paper bag. 

Years later, someone mentioned a "Hoagie Dip". I had to check it out, of course, but I never tried it, or even saved the recipe. Fast forward a few years: I've made this salad now for football season, or when a chef's salad would be just the thing, with various meats and cheeses, but this combo is the "basic". The thing about hoagies is that you can make them your own. I love a ham and turkey hoagie- and hoagie salad. You can use any combination of meats & cheeses and you don't have to dice them. You can buy thinner slices at the deli and julienne them. You can use a different lettuce if you want, or hot peppers, or no peppers. Do what YOU like. Just enjoy it. 





Hoagie Salad

Servings: 12
Yield: 6 cups

14 1/2 ounces canned diced tomatoes*, drained well
8 ounces ham**
5 1/2 ounces bologna**
5 1/2 ounces provolone cheese**
3 ounces dry salami**
1 small onion, chopped
1/2 cup banana peppers, from a jar, sliced

1/2 cup mayonnaise
2 Tablespoons red wine vinegar
2 Tablespoons Italian seasoning
1/2 teaspoon garlic powder

3 heads iceberg lettuce, torn into bite-size pieces

Open can of tomatoes, put in colander to drain while preparing the rest of the ingredients.

Cut meats and cheese into 1/4" dice. Place in a large mixing bowl.

Add chopped onion and sliced banana peppers.

In a small bowl, combine mayonnaise, vinegar, Italian seasoning and garlic powder.

Add mayo mixture and tomatoes to other ingredients.  

I stirred with a rubber spatula, to get the dressing up off the sides of the bowl, and everything mixed in well. Just make sure everything is coated with the dressing.

Cover and chill overnight to allow herbs to soften and flavors to blend.

Next day, place about 1/4 head of torn iceberg lettuce in each shallow dish. 
Top with 1/2 cup of the hoagie mixture.


Notes:
*You can use fresh tomatoes in season. I used canned ones because I don't have tomatoes in my back yard this year, and it's not usually tomato season when I make this dish. DANDR page 63 references the lycopene in fresh tomatoes -vs- canned tomatoes (not that I'm at risk for prostate cancer- but someone reading this may be).

**I went to the deli and asked for a single slice of ham, bologna, provolone cheese and dry salami. 
I told them I wanted it cut on #10. 
The weights shown in the ingredients list are what I came home with.

Per 1/2 cup serving, over lettuce: 248 Calories; 20g Fat (69.3% calories from fat); 12g Protein; 8g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 809mg Sodium

Sunday, August 3, 2014

Balsamic Mushroom Steak Sauce

I was looking for something other than the usual mayo and cheese to top my burger for lunch today- so I adapted this recipe from one I found on Pinterest. If I'd had green onions on hand, I'd have used them- would have knocked a couple grams of carbs off the total. I don't recommend omitting the onions- they really add something to the depth of flavors in this sauce.

I looked up a suitable sub for balsamic vinegar, and one site said to try red wine vinegar and sugar; that's where the red wine vinegar and Splenda came from (and why the name is Balsamic Mushroom Steak Sauce, yet there is no balsamic vinegar in it).



There really is a burger under that sauce!



Balsamic Mushroom Steak Sauce

1 tablespoon butter
1/4 cup onions, sliced
4 ounces canned mushrooms (6.5 ounce can, drained)
1 tablespoon soy sauce
3 tablespoons red wine vinegar
1 drop liquid Splenda
1/4 teaspoon glucomannan
black pepper, to taste

I pan-fried a couple hamburger patties, removed one to a serving plate and the other to a refrigerator container. I poured out the grease, but didn't scrape the pan or wipe it. I did the rest of this recipe in that pan:

Melt a tablespoon of butter and toss in about 3 to 4 Tablespoons of slivered onions.

When onions are soft, add the mushrooms, and stir occasionally until mushrooms are hot.

Measure 1 Tablespoon of soy sauce into a liquid measuring cup, drip in a drop of Splenda and fill to the 1/4-cup mark with red wine vinegar. Swirl the cup around just to make sure Splenda is mixed in.

Stir into the onion-mushroom mixture. 

Sprinkle the glucomannan lightly over the skillet and stir in gently.

Sauce is ready when glucomannan is incorporated and sauce is thickened.

Per Serving (based on 2 servings): 81 Calories; 6g Fat (59.7% calories from fat); 2g Protein; 
7g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 815mg Sodium.  

Sunday, July 20, 2014

Posh Squash

It's getting to be squash season in the Midwest, and it's been squash season in other places already. I'm not a huge squash fan, but I made this recipe several years ago and loved it so much that I planted yellow crookneck squash, green bell peppers and onions in my yard the next summer. My soil is pretty alkaline, and I don't have time to acidify it every time it rains, so I'm not growing them this summer. No point when blossom end rot is inevitable, right? Anyway, they're cheap in the grocery, so I can still make it, and not break the bank. I will be growing them next summer; all my classes will be online so I will have more time to spend with my gardens. I highly recommend you try this dish, even if you're not fond of squash. I never was- until I tried this.

I wish you could smell this!




 Posh Squash

 2 pounds  yellow squash -- crookneck
 1 cup  mayonnaise

 2 eggs
 1 small  onion -- finely chopped
 1/2 green bell pepper -- chopped
 pinch  basil
 pinch  rosemary
 salt and pepper -- to taste
 3/4 cup  grated Parmesan cheese -- green can is OK
 1 Tablespoon  butter -- melted (I don't use the butter)

Scrub but do not peel the squash. Cut off stem and blossom ends and discard. Cut squash into 1/2" slices. See Notes*

Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. See Notes**

Beat eggs, blend in the mayonnaise, onion, green pepper, oregano and rosemary. Stir in the well-drained squash and season to taste with salt and pepper if needed.

Spoon into 2 1/2 quart casserole (See Notes***), sprinkle with the Parmesan Cheese and dot with butter.

Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat); 

.6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium.  



Bake half a recipe in a pie pan
 

NOTES : 

* I used 3 big(ger) squashes- sliced from neck down until I got through the neck. 
Then I halved them lengthwise, and lengthwise again. 
Continued slicing these lengthwise quarters about the same thickness as the neck.

** I steamed, rather than boiled, my squash slices.

*** For 1/2 the recipe, I used a pie pan.

Friday, July 18, 2014

Tavuk Izgara ve Soğan Salatasi

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Tavuk Izgara ve Soğan Salatasi



 

 I'm so excited! I haven't made Turkish food in a while, especially not Turkish dinner. (Turkish breakfast is really good, and easy, so I have it on occasion- but that's a post for another day.) Seems like every time I get a craving for Tavuk Izgara, I want it NOW. And I don't like it as well if I haven't started it the day before. When that happens, I usually just "settle" for some generic grilled chicken, or some other dish that wasn't really what I wanted. You know what I mean; you've done it too. Anyway I started it yesterday, and I cooked it today. And while I was waiting for the grill to heat, I threw together a little Soğan Salatasi. There is nothing better (in my opinion) with grilled meat. It's fresh, and tangy, and sour, and flavorful- it's just the perfect side for Tavuk Izgara. 


This big bag of sumac was $6.49 at a Middle Eastern grocery

Now, it calls for "sumac" which may or may not be found easily. Penzeys carries it, but they charge something like $27 a pound (On the bright side, they sell small containers, as small as 1.2 ounces, for $4.55. I have never tried their sumac, but their other spices are excellent, so I have no reason to believe the sumac would be otherwise.) Personally, I bought a little over a pound from a Middle Eastern grocer- and paid $6.49 for it. It's supposed to keep for several months after you open it, but I keep it in its original bag inside a zipped freezer bag, in the freezer. I don't think it's degraded at all yet (over a year). You don't want to miss out on sumac- it's not easily substituted (although some believe you can use lemon zest and salt, or lemon pepper and salt- I just don't think it's a suitable substitution).

The rest of the ingredients for this dinner are pretty common, and if you don't have them in your kitchen already, at least they are easy to find in a regular grocery.

Tavuk Izgara 




Tavuk Izgara
"Grilled Chicken"

2 cups plain yogurt
2 Tablespoons chili powder (I used half hot, half mild)
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne pepper, more or less to taste
3 pounds boneless skinless chicken breast halves, 5 pieces

Rinse chicken breasts; set aside to drain.

Combine yogurt and spices. Stir to blend thoroughly.

Place a small amount of yogurt mixture in bottom of covered refrigerator container. Add a chicken breast and spread with yogurt. Repeat until all chicken and yogurt is used. 

Cover and refrigerate several hours or overnight.

When ready to cook, pick up each piece of chicken with tongs, allowing excess marinade to drip off into container.

Grill over high heat until done (charcoal grill is best, but I have a gas grill, so I make do), turning chicken several times during cooking.

Now, this might feel a little "wrong" but when I drip the marinade back into the container, I usually end up with about half of it left over. So in the name of accuracy, I only count half the calories, carbs, etc. in the marinade:

Per Serving (based on 5 servings): 340 Calories; 5g Fat (17.52% calories from fat); 65g Protein; 
5g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 216mg Sodium. 







 Soğan Salatasi

Soğan Salatasi
"Onion Salad"

1 medium onion
1 bunch parsley
1 Tablespoon lemon juice
1 teaspoon sumac
1/2 teaspoon salt, I didn't use this
1/4 teaspoon red pepper flakes, optional

Cut onion in half (or quarters) lengthwise, slice into paper-thin semi-circle slices. Chop parsley. Toss together in a medium bowl. 

Add lemon juice, sumac, salt and pepper (if using) to the bowl; toss gently.

Serve immediately, garnished with fresh lemon slices, if desired.

Per Serving (based on 4 servings): 17 Calories; trace Fat (7.5% calories from fat); 1g Protein; 
4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.

Wednesday, July 16, 2014

Tuna Salad

I LOVE tuna salad! I'll eat it for breakfast, lunch, dinner, snacks. Any time, day or night, I'll eat tuna salad. I feel the same way about tuna salad as I do about potato salad: there is a way to make it, and that is the ONLY way to make it, for each and every person on the planet! Once in a while, you'll taste someone else's rendition of tuna salad- a rendition that particularly tickles your taste buds, and you'll modify your tuna salad "recipe" and that is the way you'll make it from that point on. Then your daughter makes it that way all her life, until someone else's tuna salad makes an impression on her and she changes it. And that 's the way it goes, through the generations, only getting better and better as it evolves. My tuna salad uses mayonnaise instead of Miracle Whip (I was raised on that stuff- now it tastes almost like icing to me), and the olives are a new-ish addition. The newest change is the sprinkling of Old Bay- it's not a lot, but it makes a big impact! Now that it is fresh tomato season, I like to pack my tuna salad into a wedge-cut tomato and savor it with a fork and knife. Other times, I roll it up in lettuce and eat it as a finger food. For breakfast, I just dig into the refrigerator container with a spoon...


This is a measured 1/2 cup of tuna salad in a big 'mater!



Tuna Salad

6 ounces tuna in oil, drained
6 ounces tuna in water, drained
2 eggs, hard-boiled, chopped
1 stalk celery, chopped
1/4 cup onion, chopped
1/4 cup green olives, chopped, optional
1/4 cup mayonnaise
2 Tablespoons chopped dill pickles, or sugar-free sweet relish, such as Mt. Olive
1/4 teaspoon Old Bay Seafood seasoning

Drain tuna very well, and combine with other ingredients in a medium bowl.
Stir well to combine, then refrigerate in a covered container for several hours, until well-chilled.

Per Serving (based on 4 servings): 287 Calories; 19g Fat (59.7% calories from fat); 27g Protein; 
2g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 548mg Sodium. 

Monday, July 14, 2014

Hunny

Just because it's fun to do impossible things, I decided to make "Hunny" today. Way back, at the dawn of polydextrose, a certain kitchen chemist going by the screen name of scott123 figured out a honey "recipe" that would be mostly fiber, but still sticky and sweet and usable in all those recipes out there that called for the real deal. I don't know if he ever tried it; last time I remember reading anything about it, he hadn't bought honey flavoring and therefore hadn't tried his own method yet. His recipe called for a cup of water, minus a Tablespoon, and 2 cups of polydextrose (which is a pound minus 2 Tablespoons), and I'm just not that kinda cook. (I also won't make a recipe that calls for a partial can of pumpkin- but that's another story.) I dumped in a whole one-pound bag of polydextrose, a full cup of water and my sweeteners- and let 'er boil. 


It may take a full rolling boil to completely dissolve the polydextrose

It's important to use a few sweeteners- I used five: 1) Splenda, 2) erythritol (I used powdered erythritol; there is some more in the Truvia), 3) stevia (also in the Truvia), 4) isomalt and 5) ace-k (both in the DiabetiSweet). I'm not a honey-snob; I'm not sure how this compares to real honey- I can't even remember the last time I tasted real honey, but this "Hunny" is fine for me. It eliminates all the maltitol in the commercial sugar-free honey products, and still gives me the thick, sticky sweetness that maltitol does. 


Maltitol-free, high-fiber "Hunny"

I don't know what is responsible for this, but I'm going to guess it has to be increased public awareness of HFCS, that is bringing about all these recipes that claim "no sugar added"... BUT when you look at them, they are sweetened with dates (YIKES!) or honey. Granted, their dates and honey may not be as processed as HFCS, but it's still sugar. It's still sugar. There are some recipes, especially since the inception of Pinterest, that have caught my attention, and I would like to try them- HOWEVER- I am not interested in using a honey flavored product made with maltitol syrup (GI of 52, as compared with table sugar, at 60). If you were counting accurately, and not just deducting sugar alcohols because you read somewhere that you could- you would need to count that one Tablespoon of honey-flavored maltitol syrup as 14.73g carbs. On the other hand, erythritol ranks at 0 on the glycemic index, so that one can be completely deducted. Isomalt's GI is only 2.




Hunny

1 pound polydextrose
1 cup water
1/2 cup erythritol
1 Tablespoon Truvia
1 Tablespoon DiabetiSweet
24 drops liquid Splenda
1 teaspoon honey flavoring

Combine all ingredients except honey flavoring in a saucepan (I used a small skillet) over medium heat. 

Bring to a boil, stirring occasionally, until polydextrose is dissolved and mixture is clear. 

Remove from heat and stir in flavoring. 

Transfer to a heat-proof container and let cool to room temperature. (It will seem thin at this point, but it thickens upon chilling.)

Store, covered, in refrigerator.


This recipe makes 2 1/2 cups, or 40 one-tablespoon servings

Per Tablespoon: 12 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 
14g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; trace Sodium. 

(3g Sugar Alcohol from Erythritol; less than 1g Sugar Alcohol from Isomalt)



Pretty thick at room temperature; gets thicker as it chills

Wednesday, July 9, 2014

Pizza Casserole





Pizza Casserole

1 pound Italian sausage
1 medium onion, chopped
4 ounces canned mushrooms, 6-ounce can, drained
3 fluid ounces tomato sauce, optional
1/2 teaspoon garlic powder
6 ounces shredded mozzarella cheese
1 teaspoon Italian seasoning
4 ounces pepperoni slices

Saute sausage and onion until sausage is cooked and onion is translucent.
Stir in mushrooms, tomato sauce (if using) and garlic powder.
Preheat oven to 400F.
Spread evenly in square baking dish (9 x 9" is good).
Sprinkle with cheese and Italian seasoning.
Arrange pepperoni in a single layer over cheese.
Bake 15- 20 minutes, or until bubbly and beginning to brown on top.

Per Serving (based on 6 servings): 463 Calories; 39g Fat (76.3% calories from fat); 
22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1230mg Sodium. 


Per Serving (without optional tomato sauce): 459 Calories; 39g Fat (77.2% calories from fat); 
21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1137mg Sodium. 


Tuesday, July 8, 2014

Awww nuts!

I made up this list several years ago- then I had to re-format my computer and lost it completely. I then decided to post it at LCF so I wouldn't lose it again. And I'm now posting it here- for the 3rd time!


 



According to the USDA Nutrient Database, these are net carbs (total carbs minus fiber) for one ounce:


Nuts, acorns, dried- 15.21

Nuts, almonds (23 whole kernels)- 2.3

Nuts, beechnuts, dried- 9.5

Nuts, brazilnuts, dried, unblanched (6 kernels)- 1.38

Nuts, butternuts, dried- 2.12

Nuts, cashew nuts, raw- 7.66

Nuts, chestnuts, Chinese, dried- 22.61

Nuts, chestnuts, European, dried, unpeeled- 18.62

Nuts, chestnuts, Japanese, dried- 23.09

Nuts, coconut meat, dried (desiccated), not sweetened- 2.1

Nuts, ginkgo nuts, dried- 20.54

Nuts, hazelnuts or filberts (21 whole kernels)- 2.03

Nuts, hickorynuts, dried- 3.37

Nuts, macadamia nuts, raw (10- 12 kernels)- 1.52

Nuts, pecans (19 halves)- 1.23

Nuts, pilinuts-canary tree, dried (15 kernels)- 1.13

Nuts, pine nuts, dried (167 kernels)- 2.71

Nuts, pine nuts, pinyon, dried- 2.47

Nuts, pistachio nuts, raw (49 kernels)- 5.03

Nuts, walnuts, black, dried- .91

Nuts, walnuts, English (14 halves)- 1.99

Peanuts, all types, raw- 2.17

Seeds, breadfruit seeds, raw- 6.79

Seeds, chia seeds, dried- 1.73

Seeds, cottonseed kernels, roasted (glandless)- 4.6

Seeds, flaxseed- .47

Seeds, lotus seeds, dried- 18.28

Seeds, pumpkin and squash seed kernels, dried- 3.95

Seeds, sesame seeds, whole, dried- 3.35

Seeds, sisymbrium sp. seeds, whole, dried- 16.52

Seeds, sunflower seed kernels, dried- 2.32

Seeds, watermelon seed kernels, dried- 4.34



Or, in order, lowest to highest:



Seeds, flaxseed- .47

Nuts, walnuts, black, dried- .91

Nuts, pilinuts-canary tree, dried (15 kernels)- 1.13

Nuts, pecans (19 halves)- 1.23

Nuts, brazilnuts, dried, unblanched (6 kernels)- 1.38

Nuts, macadamia nuts, raw (10- 12 kernels)- 1.52

Seeds, chia seeds, dried- 1.73

Nuts, walnuts, English (14 halves)- 1.99

Nuts, hazelnuts or filberts (21 whole kernels)- 2.03

Nuts, coconut meat, dried (desiccated), not sweetened- 2.1

Nuts, butternuts, dried- 2.12

Peanuts, all types, raw- 2.17

Nuts, almonds (23 whole kernels)- 2.3

Seeds, sunflower seed kernels, dried- 2.32

Nuts, pine nuts, pinyon, dried- 2.47

Nuts, pine nuts, dried (167 kernels)- 2.71

Seeds, sesame seeds, whole, dried- 3.35

Nuts, hickorynuts, dried- 3.37

Seeds, pumpkin and squash seed kernels, dried- 3.95

Seeds, watermelon seed kernels, dried- 4.34

Seeds, cottonseed kernels, roasted (glandless)- 4.6

Nuts, pistachio nuts, raw (49 kernels)- 5.03

Seeds, breadfruit seeds, raw- 6.79

Nuts, cashew nuts, raw- 7.66

Nuts, beechnuts, dried- 9.5

Nuts, acorns, dried- 15.21

Seeds, sisymbrium sp. seeds, whole, dried- 16.52

Seeds, lotus seeds, dried- 18.28

Nuts, chestnuts, European, dried, unpeeled- 18.62

Nuts, ginkgo nuts, dried- 20.54

Nuts, chestnuts, Chinese, dried- 22.61

Nuts, chestnuts, Japanese, dried- 23.09


(I really wish I liked black walnuts.)

Friday, July 4, 2014

Baja Sauce

Ready to meet the Ninja blender, up close & personal
 
This is the best doctored-up mayonnaise I've ever had!! It's excellent on boiled eggs, fajitas, taco salad (as a dressing) and just about anything else you can drizzle it over, or dip in it.

Looks like this when prepared with mayo, vinegar, etc.


Baja Sauce

1 red bell pepper -- seeded and chopped
4 large jalapeno peppers
1 small onion -- quartered

1 cup mayonnaise
1 Tablespoon white vinegar
1/4 teaspoon coarsely ground black pepper
dash garlic powder
dash ground cumin

Using a food processor, puree peppers and onion.

Mix 1 cup mayo and 1/4 cup of the vegetable puree in a bowl. (Freeze leftover puree in small containers for future batches.)

Add remaining ingredients and mix well.

Chill for eight hours or overnight to blend flavors.

Per Tablespoon: 78 Calories; 9g Fat (98.5% calories from fat); .2g Protein; 
.2g Carbohydrate; .1g Dietary Fiber; 4mg Cholesterol; 61mg Sodium.


Ready for the freezer
My veggies made a little over 2 cups of puree