Recipe Included


Wednesday I started the Whole30 Program.  My triglycerides were through the roof and I knew I had to do something.  I mentioned it to my friend Kayte and she decided to do it with me.  Then I mentioned it to another friend, Leslie, and she joined in, too.  With the three of us not living anywhere near each other we are not really together but we can keep each other motivated and on the right track.

I didn’t want to not do at least two more recipes from my current cook book for Cookbook Countdown so I am finding recipes that are, or can be, Whole30 compliant.  Like this breakfast.

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Two Three eggs mixed with 1 tsp chervil curly parsley, 1 tsp tarragon, 1 tsp chives, all fresh and chopped. Dash in a little water.  Don’t over beat the eggs.

Make your omelet as you usually would and wrap it around about 1/4 cup – 1/2 cup sliced mushrooms and 1 chopped clove garlic that have been sauteed in about 1/tsp or so of coconut oil. Breakfast is done!

Using the coconut oil instead of butter makes this dish Whole30 compliant. Everything else is already there.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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The Man has been asking for something sweet.  The cheese cake is gone as are all the cookies.  So this morning I made some nice muffins from eating to beat high blood pressure my cookbook for February’s Cookbook Countdown.

1-p1100305Dutch Apple Muffins1

These came out well.  We both liked them.  They were fairly sweet and moist.  The crumble topping just added to the flavor and the apples just seemed to melt into the muffin.

    1 2/3 cup AP flour {I subbed in 1/2 with whole wheat}
    3/4 cup packed brown sugar
    1/2 cup oatmeal + 1 tsp cinnamon
    2 TBL margarine
    1 tsp baking soda
    1/2 tsp apple pie spice
    salt to taste
    1 1/4 cups unsweet applesauce
    1/4 cup veggie oil
    1/2 cup fat-free egg substitute
    1 large apple peeled and diced

375 Degree oven.

Mix together the crumble topping: 1/3 cup flour, 1/4 cup brown sugar, 1 /2 cup oatmeal/cinnamon mix, and margarine. Set aside.

Mix together the rest of the flour with the baking soda, salt, oatmeal, and apple pie spice in a medium bowl.

In another bowl stir the applesauce, oil, remaining brown sugar, and egg sub together.  Add the liquid ingredients to the dry and mix just to combine.  Add in the diced apple.

Fill each muffin cup about 3/4 full and sprinkle the crumb mixture over the top.

Bake about 20 minutes or until done.

The recipe said 12 muffins but I ended up with 14.

Each muffin: 220 calories. 7 gm fat. 35 gm carb

The recipe is on page 33.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2)

The Man’s Favorite soup is Potato Soup.  And I make a darn good one.  Not the healthiest in the world, but good.  But I needed a healthier version.  I found this one in my cookbook pick for Cookbook Countdown #14 (February) – Eat to Beat High Blood Pressure. [Simple delicious recipes for a long healthy life] 

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This was pretty good.  Not as rich as I usually make, but still good.  No cream cheese.  No bacon.  No carrots.  Just plain onions. leeks, and potatoes.

    1 Tbl olive oil
    8 ounces leeks, white part only, thickly sliced
    2 cans reduced sodium chicken broth {You could use veggie broth}
    1 pound potatoes, peeled and diced
    salt to taste
    1/2 tsp ground white pepper
    1/3 cup low-fat sour cream
    chopped chives

In a large saucepan heat the oil and add  the onions and leeks and 3/4 cup of the broth.  Cook until soft.

Add in the potatoes and stir well.  Then add about 1/2  of the remaining broth, cover and simmer until potatoes are soft. about 15 – 20 minutes.  Blend this mix using a mixer, blender or immersion blender.

Add the rest of the broth to the pan and add in the potato/onion puree.Simmer 1 – 2 minutes and season with salt and pepper.

Remove from the heat and add in the sour cream. Serve in bowls with chopped chives if desired.

I did the miss the cheese and bacon in this soup but it was healthier and that is what we need right now.

Recipe is from eat to beat high blood pressure page 227.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

When I was 8  and we lived east of Liverpool in the little village of Rainhill my Mom had a garden.  Not unusual to have a garden.  Except it was the first garden my Mom ever planted.  And it contained rhubarb which grew wonderfully in that area of England.  I loved it.  It was sour and sweet at the same time.  I haven’t had rhubarb but twice since then.  Both for Tuesdays with Dorie.  You don’t find it in the stores much.  But I have a friend who grew some and I had just enough to make this Crisp.

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Mix together two cups chopped apple and two cups chopped rhubarb with 1/2 cup sugar and 1 Tbl cornstarch.  {I added a heaping tsp of cinnamon.  Cinnamon and Apples are perfect together.}  Let this sit for about an hour.

With a pastry blender mix together 2/3 cup uncooked oats, 1/2 cup AP flour, 1/2 cup packed brown sugar. and 2 1/3 Tbl tub margarine until it resembles coarse crumbs.. {while I have enjoyed the recipes from this cookbook I will NOT miss using this awful  sub for butter!!!}.  

Sprinkle the topping mixture over the apple/rhubarb mix in a 1 quart casserole dish. Bake at 375 until the topping is light brown. {Mine took about 30 minutes.}  Let cool four about 2o minutes before serving.

I will tell you that this was NOT very good.  While The Man said it got better after a few bites I thought it was awful.  It could be that the rhubarb was picked too early and had no sweetness.  It could be the crumble which seemed stale.  It could be I just don’t like rhubarb anymore….There won’t be a repeat on this one.

The recipe is from Low-Fat, Low-Cholesterol Cookbook – my book for February Cookbook Countdown –  page 306.  The last recipe from this book as Countdown 14 starts tomorrow.  Still looking at a book for that one.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Yes, we do eat more than just potatoes!  But I keep trying new recipes because we are trying to go without baked potatoes and all that lovely luxurious  unhealthy butter.  **SIGH**

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In a bowl toss baby potato quarters (1 1/2 lbs) with 2 Tbl melted light margarine, 2 Tbl fresh chopped parsley, 1 Tbl chopped fresh oregano or 1 tsp dried, 1/2 tsp paprika, and 1/2 tsp garlic powder.  Add some pepper to taste.

Place the potatoes in a casserole dish and bake at 350F for 30 – 40 minutes or until lightly browned.  Garnish with chopped fresh parsley if desired.

6 servings.  2.0 gm fat, 0 Cholesterol.

I ran across this one on pate 250 of Low-Fat, Low-Cholesterol Cookbook , my book for January’s Cookbook Countdown.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

I love a good home fried potato.  Many restaurants can do them right.  But not all.  I really needed to make them myself.   I get tired of simple roasted, baked, or boiled potatoes. Now I have another way to cook them.

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Basically what you have are 1 1/2 lbs boiled new potatoes in their skin which are then quartered and cooked in a skillet with about 1 Tbl veggie oil (I used Canola), 2 medium chopped shallots, 1 tsp paprika, 1/2tsp dry mustard, 1/2 tsp crushed dried rosemary,  and salt.  Simple.  Good with just about anything.

Most of the time home fries are cooked in lots of butter so this is a healthier version.  Of course, I LIKE the all butter, but…..

104 calories, 0 cholesterol, 2.5 gm fat in a serving (6 servings)

Recipe is from Low-Fat, Low-Cholesterol Cooking from the American Heart Association {page 251} my book for January’s Cookbook Countdown.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This is not at all what I had planned to make for this week’s IHCC ingredient – LEMONS!.  The weather was rather chilly when I picked out a nice lemon risotto and then the weather turned warm – mid 70s this week (and keep in mind it is mid-January) – so I switched to a nice citrus-y cake.

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Lemon Yogurt Cake

    4 oz butter
    1 cup superfine sugar {I subbed in 1 cup Splenda and 1/2 tsp bulk stevia}
    2 eggs, beaten lightly
    1 cup plain yogurt
    3 Tbl lemon juice
    1 Tbl lemon zest
    2 1/2 cups self raising flour
    1/2 tsp baking soda

Mix the butter and sugar together ’til fluffy.  Add the eggs and incorporate well.  Add in the yogurt, lemon juice, lemon zest, flour, and baking soda.  Mix well.

Spoon (it’s way to thick to pour) mixture into a 9″ cake pan and bake 45 minutes in a 350F degree oven.  {Mine only took 35 minutes}.  Cake is done if toothpick comes out clean.

While cake is still hot pour the syrup over the cake and let the cake sit for 5 minutes before slicing.

Syrup:

    1/3 cup sugar
    3 Tbl lemon juice
    zest of 1 lemon

My syrup didn’t turn out like I wanted but it did add some more lemon into the cake.  I ended up making a lemon drizzle and putting, way too much, over the cake.  The cake wasn’t real sweet and had just the right lemony flavor.  Good cake!

The recipe adapted from Donna Hay’s the new cook page 181

Want More?  -> LEMONS!

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