I apologize for being away so long and to the person who waited for this recipe,
and the person who asked for it this week.
This is my revised version of the recipe I was given. It originally called for two cut-up chickens, but I find the wings and legs are next to impossible to be useful.
Although using bone-in chicken breasts cuts down the work needed to keep the chicken moist, it makes it far more difficult to serve, and I often serve this in buffets. The choice is yours. Meatless alternative recipe below.
Chicken Paprika
5 lbs chicken breasts, 4 Tbsp. butter 3/4 cups chopped onions 2 cloves of garlic, crushed or 1 Tbsp. dried, minced garlic 3 Tbsp sweet paprika, (or 2 1/2 + 1/2 tsp. smoked paprika) 1 1/2 [approximately] cups chicken broth, (homemade, strong bouillon, or reduced gluten-free canned broth) (optional: 1 small can mild green chilis) 2 Tbsp. corn starch, (all-purpose flour can be used, if you do not need for it to be gluten-free) 2 cups room temperature sour cream, or preferably, crème fraîche * (*recipe below)
Melt butter into a heavy, large, deep pan. Fry the chicken quickly, just to brown on all sides, (if you cut your chicken breast pieces thin or small, you can skip this. Remove from pan and keep warm.
Add onions to the pan and sauté until translucent. Add garlic and sauté for a few minutes. Stir in paprika; cook for one minute. Add the chilis, if using and the broth and bring to a boil, then reduce the heat and simmer for two minutes; season with salt and pepper.
Return the chicken to the skillet. Cook slowly and covered for about twenty minutes or until cooked; add more broth if needed; do not overcook. Add the cornstarch or flour to the sour cream/crème fraîche Remove the chicken again and whisk the cream mix into the simmering broth. When thickened, return the chicken to the pan and keep warm.
Serve over rice, ( I prefer mixed white and wild rice). Use mashed potatoes, or cooked white beans for low-carb.
MEATLESS ALTERNATIVE: (Vegetarian, not vegan) Instead of raw chicken, use cubes or thick strips of Quorn roast, Tofurkey, Bean-based patties, Firm Tofu, or other firm meat alternatives. Seitan/Wheat protein can also be used, but of course, it is not gluten-free. Only brown the pieces quickly in the pan with the sautéed onion and garlic. Later, only add them to the simmered cream sauce to warm before serving.
*Crème Fraîche
Crème Fraîche is a lighter and less acidic-tasting version of sour cream. It can be made with different ingredients, but the basic technique is the same.
It always begins with heavy cream, the heavier the better. Use the formula of 1 cup of the cream, plus any one of the following: 1 1/2 Tbsp. lemon juice, 1Tbsp. white vinegar, 2 Tbsp. buttermilk OR 1 1/2 Tbsp. sour cream
Put the cream into a glass jar, Add the lemon juice, vinegar, buttermilk, or sour cream, and mix well. Leave the top off, and cover with a cotton cloth, cheesecloth, or very fine mesh. Leave the jar out of the refrigerator, away from high heat for several days, stirring after the first day; (it will not ‘sour’; it will ‘culture’). On the third day, (it should be thickened), put the lid on and place it into the refrigerator. It will keep for weeks.
When I started this blog, I had hoped to help people know that they are perfectly capable of cooking and entertaining,but to also help those faced with family and friends who need special diets. I was not aware of how many of my own recipes called for breadcrumbs, how many people need to go gluten-free,(including one of my sons), and how easy it is to add complex carbs and protein to recipes by using alternatives to breadcrumbs.
Grains and legumes also turn some vegetable sides into vegetarian or vegan entrees. Grains can be very pricey at the grocery store. I suggest that you look for these in bulk, which can be less expensive in some stores, in bags at international markets or online. If buying online, read the lowest reviews, not just the ratings. There are great deals out there, but the quality can vary. A low price is not a bargain if the product is inferior.
When cooking the foods listed below to semi-soft, place the grains/chickpeas in a crockpot, place in a covered pot and bake, or cook simmering on the stovetop with more water, testing for the degree of doneness you need. Use less water than you would do to cook them completely soft. Normally most would call for 3 parts water to 1 part dried item. Err on the side of caution and start with equal parts water and legume or grain. If they are too hard when the water is gone, you can always add a a bit more and cook it longer. (On the stovetop, you’ll need more water for evaporation, less if you keep a lid on the pot.)
To substitute grains for breadcrumbs is easy. I simply cook them as above. The grains will be semi-softened and ready to absorb the liquid or moisture in your meatloaf, veggie loaf, baked tomatoes,stuffed peppers, (or other vegetables), for in-meat or stovetop, vegan stuffing, you name it.You can add a bit of salt, olive oil, salt-free herb blend, any favorite herb, lemon, or perhaps a little garlic or onion while precooking any of the alternatives here.
Use the semi-soft grains while warm. The release of heat will aid in the absorption of the moisture of the rest of the ingredients, which is what the breadcrumbs would do.
The nature of the grains will not allow the foods to be made into very stiff loaves and balls, so treat them gently. Pre-browning balls will help,(in oven or on stovetop). Higher heat and little sauce over loaves is the best way to get them to hold shape.
I have previously mentioned using quinoa in some recipes and is my go-to when I am not using breadcrumbs. Commonly, quinoa comes in white, red or mixed versions.I prefer the mixed or white for breadcrumb substitutions.
QUINOA
I really like to use chickpeas for toppings, as you would with breadcrumbs containing butter and possibly herbs, as topping a casserole or vegetables. They add a nice texture, really dress up vegetables and again, add protein. These and the grains give potato dishes and all vegetables flavor and a truly polished look. Sprinkled over pasta,(GF or regular), they add so much. These need to be treated differently than grains You can cook dried chickpeas in a crockpot until soft, then lower the heat and let them dry out, or take them, baked, simmered, or canned chickpeas, and dry them on a baking sheet in the oven, or in a dehydrator.
(Drain canned chickpeas under running water before drying them out.)
As with the quinoa you can add spices or herbs while cooking, or sprinkle what you would like over the drained, canned ones before drying.
CHICKPEAS
When the chickpeas are dried hard, whirl them in a blender, food processor or place them in plastic bag, between paper or a clean towel and crush them any way that you can,(rolling pin, mallet, a heavy pan. Add whatever you would like to them and sprinkle away.
Millet is very small, and many find it grainy, but I like it. I add it to vegetable dishes and some soups to add substance and protein. Use this where there is plenty of liquid, (soup or vegetables that produce a good deal of liquid, such as tomatoes and squash), and cook for a short time. If you opt to cook it to use as a topping, use 1 part water to 3 parts millet,(it cooks that quickly). Millet is usually available in red or white, which tends to be a little larger.
MILLET
Buckwheat, despite the name, is not wheat and does not contain gluten, whereas Barley, Bulgar and Soft White Wheat do, so bear that in mind. All are good breadcrumb substitutes when cooked semi-soft to absorb and strengthen stuffings, meatloaf/ veggie loaf , or when cooked until soft and dried for toppings. Buckwheat has a stronger flavor than barley, bulgar and the soft white wheat, so adjust additions or amount to your own taste. I like to use pearl barley instead of whole groats, as it cooks more quickly, it is easier to use. It also has a milder flavor and absorbs more. Course bulgar is best for breadcrumb-like uses.
BUCKWHEAT; BARLEY, BULGAR and SOFT WHITE WHEAT
Clockwise, starting top left: Pearl Barley, Buckwheat,Soft White Wheat, Coarse Bulgar
Personally,I have found SORGHUM to be a little sweet and cooks up a bit pasty for my taste, but feel free to experiment.
I hope that you will try some of these suggestions, even if you do not need to go gluten-free.
I first heard of tomato gravy on a writers’ Facebook page, (Flavor The Moments), but it was made with chicken broth. I still eat poultry, but I have been looking into more and more vegetarian and vegan alternatives, so I put my hand to it. I hope you find it as enjoyable as I do.
Vegan Tomato Gravy over homemade biscuits or prepared tri-colored quinoa
Tomato Gravy
1 Tbsp olive oil (not extra virgin or ‘robusto’)
¼ cup minced onion
¼ tsp+ salt
dash of finely ground pepper, (preferably white)
1 28 lb can of whole tomatoes, or 1 ½ cups of tomatoes, blanched and peeled*
½ strong vegetable broth**
¼ tsp celery salt
½ tsp. thyme, or ground/rubbed sage
½ cup tomato sauce, (if not using canned tomatoes or ¼ cup if using weak broth)
1 Tbsp corn starch, (mixed just before adding into 1 Tbsp water) or
1/8 cup cooked quinoa or millet (GF)
*Do not use canned diced tomatoes; they are too tough for this recipe
** Place commercial broth in a pan and simmer to condense and reduce it by half, or make strong vegetable bouillon. You can also make your own vegetable broth. Recipe:
Add butter or oil to a saucepan and heat. Add the onions and cook slowly until they are just soft, not translucent or browned. Chop the tomatoes and add to the onions. Add the salt and pepper, ½ cup of the liquid from the tomatoes, (and tomato sauce if using), and the broth. Simmer for approximately 20 minutes. Add the celery salt, sage or thyme and simmer for 5-8 minutes. Add the cornstarch and stir gently until thickened. Remove from the heat and let rest. If using prepared quinoa or millet, omit cornstarch mix and let sit over low heat for 12 more minutes, occasionally stirring gently, until thickened. (Taste and add more seasonings or herbs if needed.)
Serve traditionally over biscuits, or try over cornbread, or prepared rice, grits, quinoa or buckwheat to be gluten-free and add protein, or add protein by serving over prepared cracked-wheat or barley.
4 eggs, separated (whites in one large bowl, yolks in another)
½ cup sugar or stevia baking mix, divided into two ¼ cup portions
1 tsp cream of tartar, (optional)
1 teaspoon baking powder (optional)
1 teaspoon pure almond extract
4 teaspoons Almond (or other) milk
1/4 cup slivered almonds for top
1 1/2 tsp sugar or powdered substitute, (preferably stevia), for sprinkling on top.
With an electric beater, beat egg whites until very foamy. Add cream of tartar to add volume and give the egg whites more ‘body’, but it is not essential. Slowly beat in ¼ cup of sugar or stevia baking mix and beat until the egg whites are firm and glossy; to not let them become dry.
In another bowl, beat the egg yolks with spoon, whisk, or beat gently with hand mixer; (do the egg whites first; the beaters and bowl must be free of any oils or fats to whip well, but don’t leave them standing for too long).
Add the baking powder, (if using), the almond extract plus the milk and mix well. Add the other ¼ cup of sugar or stevia mix slowly and beat well. Add the almond flour and mix well. If the mixture seems very stiff, add a very little more of the milk.)
Fold the egg white mixture into the egg yolk mixture with a rubber/silicone spatula or a wooden spoon, in a downward, round motion until they are mixed. Mix thoroughly, but try not to deflate the egg whites completely.
This cake is too delicate to be inverted onto a cake rack, so plan on spooning the mixture into a spring-form pan, or into what I used, a tart pan. Either one you use, cover the bottom and insides with baking spray, butter and flour, or painted with cake-release.
Bake at 323F for 35-40 minutes, or until it is slightly browned on the edges and a cake tester comes out clean when put into the middle. Do not open the oven for the first 25 minutes, but check every five minutes afterward. Whether using baking powder or not, the cake may rise, then fall, and this is fine.
While the cake is still warm, sprinkle with the sugar or powdered stevia and serve or serve cold. If using a drizzle, wait until it is almost completely cool, and serve immediately.
Wrapped tightly, this cake freezes well. You can let it thaw on a countertop or microwave it quickly serve.
I hope that your family and friends enjoy this as much as mine have.
I generally make a cheeseball for holidays and gatherings and I have posted some recipes on these pages. For Easter this year, I decided to go with a dip/spread, and I made it several days early so that the flavors would mellow.
You can vary it to suit the tastes and your dietary needs and of those around you. Nuts and seeds can be changed, or left out altogether. I’m making this one a little bland because I will be serving it with flavorful crackers and snacks.
Here is the recipe I made; variations in taste and vegan substitutions will be listed below:
Appetizer Spread:
7 oz of Neufchatel cheese (low-fat cream cheese)
1 Tbs cream
¼ -1/3 cup shredded mozzarella cheese,(or other moderate-to-mild white cheese)
A few drops sesame oil (no more than 1/8 tsp; sesame oil is very strong)
Mix the cream cheese and cream (or substitutes) together until smooth. Add the shredded cheese and mix. Add the sesame or other oil. Add 1 Tbsp. sesame or other seeds, (if using); mix well.
Add the lemon juice and minced garlic, the herb blend and blend well. Add the black olives. Mix well. Place in a small covered bowl or container, sprinkle seeds around the edges and garnish with added olive or ? Chill thoroughly or for several days before serving.
This can be served with any type of cracker. Since I need to go gluten-free for relatives, I like Trader Joe’s Three Seed Beet Crackers .I am also going to offer Harvest Snaps Red Lentil Tomato Basil snack crisps, available in many major markets.
ALTERNATIVES:
Vegan “Cream Cheese” is made with cashews. I am told that it is easy to make one’s own, but it is fairly readily available in healthier-food stores and even supermarkets. With this, you can use 2 tsp. cashew, almond or other plant-based milk instead of cream. You may add vegan ‘cheese’, or leave it out.
Finely chopped nuts can be substituted for sesame seeds, or left out completely. Walnuts, cashews, pecans and hazelnuts, (filberts), are good choices; almonds are a bit bland to stand up in this recipe.
Other oils, such as walnut or almond, or even avocado, should be substituted for sesame oil if you aren’t using sesame seeds; use 1/8 tsp.
Avocado bits make a nice addition if you leave out nuts; fold in at the end.
Pimentos, green olives, or bits of mild chilies can be used in addition to, or instead of, black olives.
I hope that you try this for your friends and family.
A long-overdue overview of herbs and spices. This will be far from all-inclusive. If you have any questions, please feel free to ask.
With the prices climbing drastically, I have been buying herbs and spices in bulk, and grabbing them on sale. Several teachings which came into vogue a few years back are false and most people pay them no heed now. One is that dried herbs are wrong to use. That is ridiculous. Fresh herbs have their place in some presentations and recipes, but for the most part, dried herbs are on easily kept hand and give you a great deal of flavor for the amount used. Too many fresh herbs ruin the texture of many dishes.
Another useless idea was that you should change out your dried herbs and spices every six-months-to-a-year. Harvesting for most is done once a year, so six months is foolish. Since the harvesting, drying, processing, packaging, shipping, warehousing, stocking and the like take many months, one year is also unreasonable. Kept in cool, dry places, most herbs and spices last for a number of years. And even if they degrade a bit after a while, you can use a bit more.
Avoid “dollar” any kind of herbs and spices in stores; they are the poorest quality. You can do better online and in bulk, or in smaller amounts from specialty shops.
Many of my everyday herbs and spices. The bulk supplies are in tightly-sealed packaging where they are cool and out of the light.
Keeping herbs and spices cool and dry when buying them in bulk can be a challenge. Save large and small jars for these, use vacuum sealers, and/or share with family and friends to keep your supply usable. Some specialty stores, (ethnic or health food), sell repackaged herbs spices which they buy in bulk. Some have containers where you package your own in plastic or paper bags; discard any flimsy packaging these come in and repackage them yourself. Some stores sell in larger bags. Once opened, repackage and keep them closed.
I have purchased many herbs and spices online and for the most part, have been very pleased. Read the reviews, don’t just look at the number of stars. Many people have no idea how to rate items; great products can get one star from some people, some poor items get four-to-five stars. Read why the people gave the ratings to the items. You can save a lot, but if you get the poorest quality, you are wasting your money.
Price does not always reflect quality. Online prices for the same brand can differ greatly between companies and differ from store prices.
The only bulk problems I have had is with onion and tomato powders; they want to clump. I have some in vacuum sealed bags and some in jars on my kitchen shelves to use regularly. I have to use fork tines scrape enough to use the tomato powder, but the quality is still good. I have rectified the onion powder problem by never sprinkling it over cooking food to avoid steam entering the bottle and always using a dry spoon to carry it to the food.
A little onion powder does wonders for boiled/steamed vegetables, rice, grains and many foods, especially if you wish to avoid or cut back on salt. Sprinkle a small amount in the water of any that you boil or during cooking. A tiny amount in mashed potatoes is wonderful.
There is also another good reason for buying and mixing your own herb blends: you can adjust them to fit your own tastes, the needs of your family and to change things around a bit.
If you do not know a “Mrs. Dash”-type seasoning blend, they started out for low-salt/salt-free diets, however, I love it for many uses.
I use it on simple canned, frozen or freshly cooked vegetables. It does wonders for a side of green beans, peas, carrots, broccoli and cauliflower, (together or separately), and good over any roasted vegetables, including potatoes. It is good in or on any type of potato dish and over grains,(rice, barley, quinoa, buckwheat, any and all).
It can be used on simple pieces of fried meat, (especially chicken or pork), fish, (baked or fried), and is great on quorn, fried tofu, tempeh, seitan or many plain, plant-based entrees.
It adds a nice element in tuna, chicken or potato salads.
I love it sprinkled on lite cream cheese or vegan substitute on a bagel, toast or an English muffin. Mix it with cream cheese, sour cream or vegan equivalents for easy dips and spreads. Try sprinkling it on garlic or cheese bread warmed in the oven. It makes cheese sauce a little more special.
Here is a good, basic recipe for a nice herb blend. If and when you are more comfortable with flavors, you subtract some herbs and add others:
BASIC NO-SALT HERB BLEND
2 Tbsp. Garlic Powder
1 Tbsp. each:
Marjoram Sage
Thyme
Parsley Basil
Onion Powder
¼ – ½ tsp Cayenne Pepper
1-2 tsp. Black Pepper
OPTIONAL:
2 tsp dried Lemon Zest
2 tsp Savory
1 tsp Celery flakes or Celery Salt
Dehydrated Vegetables, [SEE BELOW]
Bend all well. If you have a small processor or grinder, (even a cleaned coffee grinder), use these, or you can place the mix in a plastic bag and pulverize it with a rolling pin, a heavy round bottle or a meat tenderizing mallet. Place is a sealed bottle.
Lemon zest is a nice addition to this. It is a good help when you don’t use salt and it is also very good sprinkled on fish before cooking, in or on muffins and cupcakes and in vegetable dishes. Consider having it on hand.
Savory can be hard to find. In fact, I could not find it anywhere locally or even in our next big city. I had not thought to check at the Penzey’s Spices store,(although it would have cost the amount of gas money to get back home. Again, I mail-ordered it.)
You can make your own Latin blends, too.
Basic Chili Powder Mix
2 Tbsp. ‘sweet’ paprika
½ tsp smoked paprika
½ tsp cayenne pepper
2 Tbsp. oregano
2 Tbsp. garlic powder
1 ½ Tbsp. onion powder
1 tsp salt-(Optional)
1 ½ tsp tomato powder (Optional)
½ tsp Cilantro (Optional)
Mix well. Keep closed tightly.
Options: Add flakes or powder of Ancho, Chipotle, or Mesquite. (It’s better not to mix these since they have good, distinct flavors.) Any one of these is particularly good as a rub for meat or vegetable-based protein with olive oil and then slow-cook them to be made into dishes, such as Cantina Bowls .(Recipes in upcoming posts.) These are also good on roasted corn, mixed with cheeses or sour cream, silken tofu, or any type of yogurt for dressings and sauces for rice, meat and vegetables.
Basic Italian Herb Blend
1 Tbsp. Parsley
1 Tbsp. Garlic Powder
1 Tbsp. Marjoram
1 Tbsp. Basil
Options:
½-1 tsp Ground Rosemary
1 tsp. Oregano ½ tsp. Red Pepper Flakes
(Grind or pulverize and store as above.)
Oregano is a Greek spice. It is used more in Southern Italian cooking than in Northern Italian dishes. It does have its place in Italian cuisine, but can be overused, as can Rosemary, which is also quite strong. Play around with the flavors for different applications. Add more Rosemary to chicken or beef. Add more Oregano to fish or vegetables.
Try different combinations with basic meatless tomato-based sauces, (what is commonly, though erroneously, called “marinara” sauce.)
I hope that you look into bulk herbs and spices. Dehydrated vegetables are also available and can be ground to add to your own blends. I keep green pepper, celery and carrot on hand to add to some of the herb mixes. There are mixes of flaked vegetables on the market, as well. Use these as toppers for potatoes and other vegetables, or to stews for extra flavor without added salt.
I hope that you try to keep herbs and spices on hand, and make combinations. They pack a great deal of flavor and if you have them ready, you can make great food in a short amount of time.
A quick post as I decided to make this Thanksgiving’s Mocha-Spice cake in a flourless version.
If you haven’t tried the flourless chocolate cake I shared some time back, (or anyone else’s recipe), you may not know that it makes a lovely cake that is like a dense brownie. By cutting back a bit on the cocoa, adding instant coffee or espresso powder and some spices, you will have a nice chocolatey cake that is more in step with Autumnal celebrations.
Flourless Mocha Spice Cake
2 oz. bittersweet or high cocoa dark chocolate + 2 oz milk chocolate
1/2 cup (1 stick) butter
3 large eggs
¾ cups sugar of choice, or 2/3 cups stevia ‘sugar replacement’ for baking, ( made with sugar, erythritol or monkfruit)
1/3 cup cocoa powder
2 Tbsp instant coffee (or espresso powder)
1 tsp EACH nutmeg, cloves, and cinnamon, or 3 tsp. allspice. (If you know your spices, you can experiment, but you want a hint of spice, nothing overwhelming.)
Melt the chocolates and butter over a double boiler or gently in a microwave; cool slightly. Beat the eggs slightly; add the sugar or substitute and beat until very light, thick and lemon-colored. While still beating, stream the chocolate-butter mixture into the eggs slowly, so that the eggs do not cook from the hot mixture.
Add the cocoa, instant coffee and spices, beat well.
Pour into a 8-9 inch baking pan, prepared with baking spray or buttered/greased and dusted with cocoa powder. In either case, parchment on the bottom will help, unless you are using a spring-form pan.
Back at 350F for 25-35 minutes or until a cake tester inserted into the middle comes out clean. It will rise and seem to ‘fall’ but that is normal.
Cool. Dust with a combination of cocoa powder and sugar or stevia; grated dark or milk chocolate and white chocolate also makes a nice presentation, as do fresh berries or nuts. (And as in the picture, mocha-cocoa sea salt, which makes the edges look over-browned.)
I find it hard to believe that after all this time I have never done a post of broths.
Broths are the basis of most good soups, sauces and gravies. You can make tastier rice and other grains, (like quinoa, barley, etc.), by cooking them in broth instead of water. Broths are extremely healthy and versatile, plus they are a wonderful way to stretch your food dollar. Frankly, I feel better making the most of the sacrifice of the meat that I eat.
I always trim meats and vegetables, put them away little by little, into freezer bags and when I have enough, I make broth. I may mix chicken and turkey, but I keep all others separated.
I am eating less and less pork and beef, but the way to make any meat-based broth is simple and the same:
Meat Broths
Use scraps, no matter how fatty, and (hopefully) bones with meat, (at least 2 lbs-worth); bones add extra body, flavor and a good amount of calcium; the fat will come off later.
1 large onion (whole or cut into quarters)
2 large ribs of celery, cut into halves or quarters (preferably with leaves)
1 Tbs salt (to taste)
½ tsp pepper or 4 peppercorns
2 Tbsp. dried parsley (it makes a real difference in taste, and is a ‘superfood’ a powerhouse of nutrients)
(if using a slow-cooker, cook on high with less water; cook for 6-8hours). Add all to a large pot, (3 quart). Fill within 2 inches of the top with cold water. Put on a burner on high until it starts to boil, then turn down to a mild simmer; DO NOT BOIL. Allow 4-6 hours to simmer, (after 3 hours of cooking, you can taste for strength). Thoroughly cool and you can skim off all of the fat that will have risen to the surface. Strain and discard all meat and vegetables, which will be depleted of taste and most nutrients. (The one exception to this is when I make turkey/chicken broth and use giblets; I use extra meat to make the broth strong quickly and then chop the giblets for dressing.)
Now you can use this for the basis of sauce, gravies or any other types of soups, (many recipes are found in previous posts, with more to come.) Some ideas include: adding precooked meats, (meatballs), or sausages and vegetables. The meats can be barbequed, or spiced, (Asian, Mexican, Italian). You can add vegetables alone in any combination; let your imagination and personal tastes inspire you. You can add noodles, pastas, or barley, or go gluten-free with quinoa, rice, oats, buckwheat, corn, cooked beans and legumes and/or beaten eggs.
Today I have made Egg-Drop Soup with Fresh Spinach and Parmesan. I made it with chicken broth, but often make it with vegetable broth:
1 quart chicken or vegetable broth
1/8 cup minced onion
2 1/2 cups chopped , fresh spinach or 1 cup cooked/canned spinach
1/4 cup chopped Parmesan cheese -or-
2 Tbsp grated Parmesan
4 beaten eggs
salt and white pepper to taste
Heat the broth. Add spinach, cook. Add eggs; stir until just cooked. Add cheese; let it melt and serve hot.
Vegetable Broth
Vegetable broth varies much more than my meat-broth recipes depending on the season. I cut the ends from tomatoes, spinach, carrots, green beans, the tops of celery and bok choy, over-ripe onions, garlic, weak leaves and cores of cabbage, and lettuces, the peelings of quashes, the inner core and pith of bell peppers, you name it. (I avoid outer peelings of onions, and don’t use red ones, shallots or red cabbage as it makes the broth dark purple and unappetizing.) I put them in zip-bags in the freezer and when I have enough, I add salt, white pepper and some dried parsley and, as above, bring it to a boil in large pot of cold water and simmer for 5-6 hours. If using a slow-cooker, I add less water and cook on high for 4-5 hours If you need ideas, here are pictures of some of my gatherings, ready to be simmered into nice vegetable stock:
Any of the additions listed in the recipe for meat broth can be used. To go low calcium, low cholesterol, vegan, you can use plant-based meat substitutes to give your soups more protein, make the substitutes tastier and get more for the money out of them, since they are still generally quite expensive.
I hope that you give these recipes a try. You will find that canned broth or those in aseptic containers pale by far in comparison.
Looking for a low-carb, gluten-free, Keto or Passover dessert? Look no farther than a flourless cake.
(I cannot find my pictures; sorry)
This is an excellent easy, considerate dessert, or addition to a party table, when you want to accommodate diabetic or gluten-intolerant guests.
Consider adding other flavors for an impressive difference; some ideas are included below.
Depending on just how sweet or low-carb/low calorie you want to go, I give you several alternatives:
Basic cake ingredients:
I ½ oz of (good) bittersweet chocolate. (I use high-cocoa plain candy bars)*
½ cup pure cocoa powder *
1/2 cup butter cut into small pieces
¾ cups sugar of choice, or 2/3 cups stevia ‘sugar replacement’ for baking, ( made with sugar, erythritol or monkfruit)*
4 eggs
½ cup hot (not boiling) water
Dash of salt
½ tsp vanilla extract, (or tsp almond extract, mint flavoring, raspberry; 1 tsp hazelnut brandy or coffee liqueur)
*NOTE: More of these ingredients may be needed for toppings, along with any of the suggestions below.
Melt the chocolate gently and carefully in a microwave or double boiler. Add the butter chunks and stir until melted.
Put into a mixing bowl and add the sugar/substitute; add the hot water and beat until smooth.
Add the salt and one egg at a time, as soon as the mixture is slightly cooled, (so the eggs don’t cook). If using, add the flavoring at the end.
Prepare a baking pan (8-9” round, 8-9” square) with liberal buttering and dusting of cocoa, or use a pan-release, such as Wilton’s, or Pam for Baking. A piece of parchment in the bottom will facilitate the removal of the cake from the pan.
A tart pan or springform pan would make this even easier; the sides pull away in a springform; some tart pans have removable bottoms. The cake can be left in a nice ceramic tart or baking pan, as well, if you can cool it quickly.
Bake at 325F for about 30 minutes. It will look like it is rising and then fallen; this is normal. Test for doneness by inserting a thin knife, cake tester into the middle of the cake. When it comes out clean, it’s done.
Cool in pan for 10 minutes and remove, (if not using a ceramic baking pan). The cake will be flat and dense and as delicious as it is, it needs a little something on top.
When completely cool, you can dust the cake with cocoa and powdered sugar, (or the substitute baking blend whizzed in a grinder, blender or food processor to make an equivalent ‘powdered sugar’). You can then add grated bittersweet chocolate, nuts, berries or any combination for an even nicer presentation. Instead of the powdered sugar, you can simply drizzle with melted chocolate, or ganache and serve as soon as the topping is reasonably dry.
I think you will enjoy this as much as my family and guests do.
New Year 2020! I made a Gluten-free Lemon cake which was a hit.
This cake is simple and can be made as low on carbs as you’d like by changing sugar with a Stevia baking mixture, (stevia and sugar, or stevia and erythritol for even fewer carbs).
The delicate lemon flavor would be good for Easter.
Omit the baking powder and feel free to make this for Passover.
Lemon Gluten-free Cake
1 ½ cups almond flour (Instructions below on making your own)
4 eggs, separated (whites in one large bowl, yolks in another)
½ cup sugar or stevia baking mix, divided into two ¼ cup portions
1 tsp cream of tartar, (optional)
1 teaspoon baking powder (optional)
1 Tbsp. grated lemon rind
1 ½ – 2 Tbsp. freshly squeezed lemon juice
Powdered sugar or substitute sweet baking mix for serving.
Additional garnish of choice, such as almond slices or fruit. (I used fresh raspberries; blackberries would also be a good match. If using fresh fruit slices, such as banana, apple or pear, first dip in lemon juice or citrus soda so that they don’t turn brown; pat dry.)
With an electric beater, beat egg whites until very foamy. Add cream of tartar to add volume and give the egg whites more ‘body’, but it is not essential. Slowly beat in ¼ cup of sugar or stevia baking mix and beat until the egg whites are firm and glossy; to not let them become dry.
In another bowl, beat the egg yolks with spoon, whisk, or beat gently with hand mixer; (do the egg whites first; the beaters and bowl must be free of any oils or fats to whip well, but don’t leave them standing for too long).
Add the baking powder, (if using), the lemon rind and juice, and mix well. Add the other ¼ cup of sugar or stevia mix slowly and beat well. Add the almond flour and mix well.
Fold the egg white mixture into the egg yolk mixture with a rubber/silicone spatula or a wooden spoon, in a downward, round motion until they are mixed. Mix thoroughly, but try not to deflate the egg whites completely.
This cake is too delicate to be inverted onto a cake rack, so plan on spooning the mixture into a spring-form pan, or into what I used, a tart pan. Either one you use, cover the bottom and insides with baking spray, butter and flour, or painted with cake-release.
Bake at 323F for 35-40 minutes, or until it is slightly browned on the edges and a cake tester comes out clean when put into the middle. Do not open the oven for the first 25 minutes. Whether using baking powder or not, the cake will rise then fall, and this is fine.
Cool, then garnish just before serving.
NOTES:
You can grind fresh, untoasted and even unblanched almonds into flour using a small food processor, a small electric grinder or even a well-cleaned coffee grinder.
As shown on my version of the cake, you can also make ‘powdered sugar’ this way out of sugar baking substitutes; what you see is a stevia-erythritol mix sprinkled over the cake.
You can adjust the strength of the lemon flavor by adding more zest, but I found the subtleness of the amount of lemon that I used refreshing, which would make it lovely for a tea, brunch or after a large meal.
Tonette Joyce:Food,Friends,Family 