Tag Archives: butter

Mashed “Potatoes”

As I wind up the last day of my Wheat Belly 10-day detox, I’ll share another basic yet tasty recipe from Dr William Davis.

Mashed “Potatoes”     (makes 4 servings)

  1. 1 large head cauliflower
  2. 1/4 cup canned coconut milk (i use raw milk from grassfed cows)
  3. 2 tablespoons butter (from the same cows, but you could replace this with olive oil)
  4. 1/4 teaspoon sea salt
  5. Ground black pepper to taste

Place a steamer basket in a large pot with 2″ of water.  Bring to a boil, then reduce the heat to medium. Place the cauliflower in the basket, cover, and steam for 15 to 20 minutes, or until tender.

Remove from heat and drain.  In a blender, food processor, or food chopper, combine the cauliflower, milk, butter, salt, and pepper.  Blend or process until smooth

Per serving:  131 calories, 4 g protein, 11 g carbohydrates, 9 g total fat, 6 g saturated fat, 4 g fiber, 214 mg sodium.

Dr Davis provides these additional notes regarding this recipe:

Although not a grain, potatoes yield too many carbohydrates when cooked.  This is a problem in your 10-Day Detox because excessive carbohydrates turn off your capacity to lose weight by triggering blood sugar and insulin to high levels.  Rather than simply subtracting another common staple from your dinner table, here is a way to not just replace mashed potatoes, but to create something that tastes even better, but with none of the problems.  Replace butter with extra-virgin olive oil for a dairy-free version.

Here’s to feeling great!

tauna

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Wash a head of cauliflower.
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With a sharp knife, cut away the stem and leaves of the cauliflower head.
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Don’t throw away those leaves and stem!  Save them all for later chopping for soup, casserole, lumpia.  The leaves have a tangy, crisp taste.
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The recipe calls for separating into florets, but i really didn’t find that necessary.
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Place the steamer basket and cauliflower in pot for steaming.
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Cover and steam 15-20 minutes.  Oh good grief, i got myself in the lid.
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For my family, I cut the head in half because we just don’t need so much.  One half, i will save for later to serve with melted sharper cheddar over top.
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After the cauliflower has cooled slightly, I process the cauliflower in my ancient food processor and add the remaining ingredients.
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Mashed “potatoes”
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Served with fresh green salad mix and a grilled grassfed ground beef burger from our own herd. (this one is actually from that bull!)  And a small piece of Wheat Belly Herbed Focaccia bread.
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A couple days later, I was going to make soup, so i whirred up those leaves and stems.

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Beef Short Ribs and Yellow Fat

Health Benefits of Grassfed Food stuffs

Buggers, my photo doesn’t properly show just how yellow the fat is from these super tender grass finished beef short ribs.  I buy grassfed butter from our friends, but it’s extremely expensive, so when i can, i use our home grown beef fat for cooking and flavouring.

Our cattle are fully finished on pasture only – no grain ever – which allows the fat to be high in vitamin E and betacarotenes, thus giving its yellow colour.

Absolutely tasty.  The broth will be frozen up for soup making.

Keep hydrated out there!

tauna

 

The Hummingbird Bakery

“If you buy your dairy at the supermarket, the butter aisle can seem a baffling place. However, the margarine-versus-butter debate is quite straightforward if you are a baker: no quality cake is ever made with anything less than honest, quality-made butter.”

A great meal starts with great ingredients.  And Hummingbird Bakery makes it clear they are committed to creating superb cakes, cheesecakes, whoopie pies, brownies, and cupcakes for a discerning audience. (though i doubt they can rival Kaitlynn Reichert’s cheesecakes in Brunswick, MO)

There are even cookbooks you can buy if you want try you hand at recreating their lovelies at home.  However, i have seen a few of them posted online by other people.  For example, the frosted brownie i enjoyed, here’s the recipe, but I’m not home to try it yet.

Three convenient locations, Mall of the Emirates, Dubai Mall, and Citywalk Dubai as well as delivery and custom care.

Yum Yum

tauna

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Individual treats generally priced between 13 and 18 dirhams (AED) which translates to about $3.50 to $4.90. My frosted brownie was 15 dirhams.
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Scrumptious desserts delightfully packaged!

 

 

Quiche

Encouraged by the wonderful recipe, Broccoli Mushroom Cheddar Quiche published by Cooking With A Wallflower last month, i pulled together what ingredients I had and then tweaked it a bit to meet our tastes, discovering along the way that despite adoring black olives, i did not like them in  my recipe!  Unfortunately, I did not have mushrooms and i think that those will be much preferred.  BUT, here’s my recipe for today – easily tweakable for your own tastes.

Broccoli Cheddar Quiche

Crust:

  • 1 cup coconut flour
  • 2 cups almond flour (i grind almonds)
  • 1/2 cup sesame flour (i grind sesame seeds)
  • 1 cup shredded provolone
  • 1 1/2 teaspoons Real or kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons ground oregano
  • 2 large eggs
  • 1/2 cup melted beef fat (grassfed beef bones) (olive oil or melted butter will work)

Mix it all together with a fork and press mixture into a buttered 9-inch pie dish.  Cook in a 350°F oven for 12 minutes.

Pie filling Yummies

  • 1 cup cooked and crumbled home made beef sausage
  • 2 cups broccoli florets (rinsed and patted dry)
  • 2 or 3 dientes garlic, peeled and chopped
  • 1/2 cup sliced black olives
  • 4 large eggs
  • 1 cup real milk
  • 1 cup monterey jack cheese
  • 1/2 cup cheddar cheese

Crumble and cook your homemade beef sausage in a saucepan with a lid.  Once it’s done, remove with a slotted spoon leaving the drippings in the pan and add slice garlic.  Saute those for a couple minutes, then add sliced olives and broccoli florets.  Cover and let simmer just to steam the broccoli a bit.  Don’t cook it until it gets soggy.

Mix the sausage back into the broccoli, etc.  Pour off any excess moisture, but i didn’t have any.  Dump the lot into your cooked pie shell.  Spread the 1 cup of Monterey Jack cheese kind of over the top and mix in a bit maybe.  Then whisk together the milk and eggs.  Pour that over all the mixture, then top with the 1/2 cup Cheddar cheese.

Bake in a 350°F oven for 45 minutes.  I stuck a toothpick in the middle right at 45 minutes and it was spot on perfect done.  Let it stand maybe 15 minutes before slicing into 6-8 pieces.  Serve warm.

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Now, here’s an important note about the crust.  Unless you want an extra thick crust, you’ll find that you have about 1/3 of it left over.  Not wanting any to waste, i went ahead and buttered the end of this stone baking pan and spread it out and cooked it along with the quiche, but it’s only going to need cooking about 20 minutes!  This makes really tasty crackers.  IMG_2022

Enjoy!

tauna

French Cheese Braid (Natte)

Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful!  Taken from my old Betty Crocker International Cookbook.  When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts!  Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!

French Cheese Braid

“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese.  It is delicious as a luncheon or light supper bread served with soup and salad.”

1 package active dry yeast (i use 1 tablespoon)

3/4 cup warm water (105F to 115F)

1 tablespoon sugar

1 teaspoon Real salt

3 eggs

1/2 cup butter, softened

3 1/2 to 4 cups all-purpose flour

6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)

olive oil

1 egg yolk

2 tablespoons water

Dissolve yeast in warm water in large bowl.  Stir in sugar, salt, eggs, butter, and 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make the dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook).  Place in a greased bowl; turn greased side up.  (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl).  Cover; let rise in a warm place until double, 1 to 2 hours.  Dough is ready if indentation remains when touched.  (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)

Punch down dough; knead in cheese until well distributed.  Divide into 3 equal parts.  Roll each part into a rope, 15 inches long.  Place ropes together on lightly greased cookie sheet.  Braid ropes gently and loosely; do not stretch.  Pinch ends to fasten; tuck under securely.  Brush lightly with oil.  Let rise until double, 40-50 mintues.  (May have to set your sheet on top of the pan of hot water again)

Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid.  Place on oven rack below center of oven.  Bake until braid sounds hollow when tapped, 25 to 30 minutes.  If braid is browning too quickly, cover loosely with aluminum foil.

My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.

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I mix then let rise in the same bowl.
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Braided before second rising

 

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After baking

This is perfect bread to accompany soup!

Cheers!

tauna

Asparagus Soup

Nearing the end of Jerry’s two weeks of liquid diet!

Asparagus Soup

3 cups home made chicken stock

1 bunch of asparagus

1 onion

2 cups milk

Cut the tips off the asparagus (i cut them about 2 inches long) and set aside.  Combine the rest of the asparagus (i cut the stalks into 3 inch lengths so they’d fit in my 3 quart pot more easily) into the chicken stock along with the quartered onion.  Heat to just boiling, turn down heat then cover and simmer about an hour.  Add the milk, heat through, then strain soup through a cheese cloth after removing vegetables with a slotted spoon.  Add some salt if you like.  I never add pepper for this purpose of healing from hernia operation because it’s imperative that he not have any indigestion.

Use organic, local, and dairy products from grassfed cows if possible.

Jerry is a picky eater and even he liked this one!

Cheers

tauna

 

Cream of Lettuce Soup (Potage Creme de Laitue)

The latest in my adventures into liquid diet entrees.

Cream of Lettuce Soup

1 small onion, finely chopped

1/4 cup butter from grassfed cows

2 cups finely chopped dark green lettuce

1/4 cup organic white wheat flour

3 cups home made chicken stock

1 cup milk, cream, or half-n-half from grassfed cows

1 teaspoon salt

1/8 teaspoon pepper (optional)

Cook and stir onion in a 3 quart sacepan over low heat until tender.  Stir in finely chopped lettuce.  Cover and cook over low heat until lettuc wilts, about 5 minutes.  Stir in flour, salt and pepper (optional); cook and stir 1 minute.  Add chicken stock, heat to boiling, stirring constantly.  Boil and stir 1 minute.

Remove from heat and whisk in milk, return to stove and heat to just boiling.  Remove from heat and it’s ready.

If you need to strain this one, you could, but if you cook those onions and lettuce to be really soft, you may not need to.