Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Oct 11, 2017

How to Make Apple Cider With an Electric Juicer

How to Make Apple Cider with an Electric Juicer
This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site! 


Many people saw my photos on Facebook and Instagram and wanted to know more about how I make apple cider (and apple juice) using an electric juicer. It really couldn't be easier! And I highly recommend the method. (But first: Let's clarify the apple juice vs. apple cider. Cider is just like apple juice, except it isn't strained - so bits of pulp remain in the liquid. Traditionally, apple cider is also left unpasteurized.)

Unfortunately, cider presses generally cost hundreds, and building one may take time, ingenuity, and money you don't have. It's possible to make apple juice by cooking the apples on the stove, as described by Ball, but it's pretty time consuming and heats up the house. But if you have an electric juicer? Quick and easy!

Now, juicers aren't always much cheaper than cider presses. I inherited mine from my brother, and it's a really nice piece of equipment. (It would cost about $350 to try to replace it.) But less expensive juicers work just fine, too - and there are plenty of them on the market. I'm sure you could even use a KitchenAid Mixer attachment. Also, juicers are a lot easier to find (used or new) than cider presses. And you're more likely to be able to borrow one.

How to Make Apple Cider with an Electric Juicer

1. Read the juicer manual thoroughly, since they don't all work the same. Mine has a handy dandy container for the apple pulp to go into, plus a pitcher for the juice. (Which is still packed somewhere, so this year, I used my batter bowl.) You basically plug the machine in, insert an apple or two, and turn it on.

My juicer set up.
2. In most cases, you do not need to prep the apples. I find making cider or juice is an excellent use for very small apples that are time consuming to cut up for other methods of preservation. Plus, small apples don't need chopping up in order to go into the juicer. My juicer manual recommends removing the apple's stems, which I do - but I don't fret if a little bit of the stem adheres to the apple. Also, you should never use bruised apples or apples that are beginning to go bad. Doing so will increase the risk of dangerous bacteria in the finished product. If you run across apples that are bruised, just cut the bruises away before juicing the rest of the fruit.

3. Insert one or two apples (depending upon your juicer), and use the presser to slowly press the apple through the juicer. Slower is better because the machine will get more juice from the fruit than if you push the apples through quickly. Repeat until you have as much juice as you desire.

Extracting apple juice.
4. If you're pressing a lot of apples, you may need to empty the pulp holder more than once. You might also want to clean the screen now and then, to make the machine more efficient.






5. When you're done, you will probably see a lot of gunk in the juice. My creates a stiff foam that sits on top of the liquid. I spoon off this foam and dump it into my compost bins. (It does not blend into the juice, even after stirring or shaking.)

When done juicing, there is a lot of stiff foam on top.
6. Cider, by definition, has bits of apple pulp in it. But my machine leaves a lot of pulp in, and my kids (who are the primary drinkers of the liquid) don't love it. So I strain my apple cider through a fine mesh sieve. The end product still has pulp in it - just not so much.

My juicer leaves a lot of pulp in the jars.

How to Make Apple Juice with an Electric Juicer

1. Follow steps 1 - 5.

2. Line a fine sieve with coffee filters or a double layer of cheesecloth. Strain the juice through it.

Straining the pulp away to make apple juice.
2 or 3 coffee filters (or a double layer of cheesecloth), combined with a fine sieve, do the trick.

How to Can Apple Cider or Apple Juice
I follow Ball's directions.

1. Pour the cider or juice into a large pot placed over high heat. Bring the liquid to 190 degrees F., or just a bit hotter. Do not allow the liquid to come to a boil. Keep the liquid at 190 degrees F. or hotter for 5 complete minutes, adjusting the stove temp as necessary. This kills off any bacteria in the liquid.

Pasteurize the juice or cider at 190 degrees F. for 5 minutes.
2. Ladle cider or juice into hot canning jars, leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes. Any size canning jar may be used.

Jarring the cider.
The finished product!
Related Posts:

How to Preserve Apples: Canning, Freezing, Dehydrating, Root Cellaring
 What to do with Crab Apples

Low Sugar, No Pectin Apple Peel and Core Jelly

Picking Unripe Apples for Making Apple Pectin

Apple Skillet Cake Recipe

Apple Spice Bread Recipe 

Apple Butter Oatmeal Crumb Bars Recipe

Canning Apple Pie Jam

Freezing Apple Pie Filling

The Best Tasting, Easiest Applesauce Ever

Making Dried Apple Rings in the Warmer Drawer


Sep 26, 2017

Waste Not, Want Not...Making the Most of Orchard Fruit

Waste Not, Want Not Making the Most of Fruit in the Orchard
The black and white photo caught my eye because it featured two women standing next to a tall pyramid of canned food. Though I spotted the photo on the Internet*, it originally appeared in an early 1900s newspaper, and the caption said the mother and daughter team had canned hundreds of jars of fruit that year. The mother bragged, "We didn't waste a thing."

That photo was pretty awe-inspiring, and made me think about how previous generations prided themselves on their lack of waste, whereas all too often the current generation doesn't even realize how much it is wasting. Especially when it comes to food.

As a general rule, homesteaders are thrifty and resourceful, but amid the hot, seemingly-never-ending work of the harvest season, how often do we let food go to waste? On our homestead, my goal is to avoid food waste as much as possible, and to preserve as much of the harvest as I can for human consumption.

When we moved to our current homestead, there was already a small orchard in place. I quickly learned that while this was a true blessing, it could also be overwhelming. Today, I have a solid system in place to help me preserve the orchard's harvest each year.

Unripe Fruit 

The first batch of fruit homesteaders usually deal with is unripe. Maybe they've taken the time to thin their fruit trees (which typically results in larger single fruits); maybe the trees have naturally thinned themselves by dropping unripe fruit on the ground; or perhaps a storm has knocked young fruit off the trees.

If you're like me, you grew up being told unripe fruit was unfit to eat. My mother promised me tummy aches and digestive complaints if I broke this rule...but as it turns out, a lot of cultures eat unripe fruit. We can, too.

Preserved immature figs.
Unripe Figs: In the Greek and Turkish cultures, unripe figs are commonly eaten in a sugar syrup.

1. Cut off the stems of the figs and make a slit at the bottom of each fruit.

2. Place the fruit in a large pot and cover with water. Bring to a boil. Cover and gently boil for 15 minutes. Remove the figs with a slotted spoon.

3. Wash the pot. Place the figs back in the pot and cover with water. Boil and strain them again. If the figs are soft but still keeping their shape, they are ready. If they aren't yet soft, boil and strain one more time.

4. Place the figs back in the pot and add water and granulated sugar to make a syrup. Traditionally, equal parts water and sugar are used, but you can make a lighter syrup, if you wish. Also add about 2 tablespoons of freshly squeezed lemon juice for every 1 1/2 lbs. of uncooked figs. If desired, add some strips of lemon peel, and about 6 whole cloves. Cover and bring to a boil, cooking until the liquid turns into a thin syrup. During this process, if some of the figs start to lose shape, remove them with a slotted spoon and set aside.

5. Cool the syrup and the figs. 6. Thoroughly wash some glass jars and fill them with the prepared figs, leaving about 1 inch headspace. Cover with the syrup. Place lids on the jars, refrigerate, and begin eating after a week's time.
Immature apple pectin.

Unripe Apples: Use immature apples to make your own pectin for jam-making or health. Click here for complete instructions. 

Immature Plums, Peaches, or Nectarines: Unripe plums are regularly eaten throughout Asia and the Middle East. How do they make them edible? By pickling them. In the Mediterranean, baby peaches, no bigger than olives, are also pickled and eaten. But peaches and nectarines don't need to be so small to make great pickles.

Basic Fruit Pickle Brine: Into a medium saucepan, pour 1/2 cup white vinegar, 1/4 cup granulated sugar, 2 teaspoons of kosher or canning salt, and 1 cup of water. Place over high heat and stir until the sugar and salt are completely dissolved and the liquid is clear. Cool completely, stirring once in a while. Place fruit in freshly washed glass jars, cover with brine, and refrigerate. Allow the pickles to sit a week or two before eating.






Other Unripe Fruits: Poaching makes unripe fruit more tender and enhances any sweetness while helping to remove bitterness. Poaching is best used on fruit that is fairly close to ripeness.

1. Cut the fruit in half and, if possible, remove the core or stone.

2. In a saucepan, add enough liquid to cover the fruit. You may use water, beer, wine, or a sugar syrup. If desired, add spices like cloves, cinnamon sticks, or ginger. Bring to a boil. Reduce the heat, bring the liquid to a simmer, and add the prepared fruit. Simmer until fruit is soft.

3. For particularly green fruit, allow the food to sit in the poaching liquid in the refrigerate overnight. In addition, fruit that is nearly ripe is salvageable by using it in baked goods. For example, chop not-quite-ripe peaches and add them to your favorite muffin or quick bread recipe.

Windfall applesauce.
Windfall Fruit 

When our fruit is ripe (or nearly so), but the wind or over-ripeness has made it fall to the ground, I don't leave it for the birds. (Letting fruit rot around trees encourages pests.) Every day, I look for windfall fruit; that way, very little of it ends up so mushy its only use is the compost pile. Don't be concerned if windfall fruit is bruised or has holes from birds or other critters.

To use windfall fruit, I cut away any bad parts and use the rest for pie, cobbler or crisp, jam, jelly, or (if you have apples or pears) applesauce or pearsauce. Sometimes I also put better quality windfall fruit into a bowl designated for food that should be eaten that same day.


Handling a Bumper Crop

If you have large amounts of ripe fruit, it pays to start preserving it right away. Set aside some for fresh eating, but then get right to work dehydrating, canning, or freezing the rest. Putting some fruit in freezer bags to turn into canned food later is a life saver. For this reason, I try to ensure the freezer has plenty of empty space before the orchard season begins. Most fruits freeze just fine whole; place them on a rimmed baking tray and pop them in the freezer. When they are hard, put them in freezer bags. But when I'm really pressed for time and I know I'm going to make jam with the fruit, I often just throw the fruit in a freezer bag and call it good.

Not sure how to preserve your fruit? The National Center for Home Food Preservation is a gold mine of information on how to can and freeze just about anything. And to learn how to dehydrate your fruit (or other foods), click here.

And, of course, it's always nice to share with friends and family. My husband's co-workers love the bags of apples my hubby brings them! You might even look into sharing your fruit with a local charity that feeds the hungry. Sadly, not all of them allow home grown food, and you'll want to be sure the organization has a good reputation for not letting produce spoil, too.

Waste Not, Want Not
Making fruit scrap syrup.


It used to be that when I cored or peeled any fruit, I just dumped those trimmings in the compost bin. There's nothing terrible about that. And there's nothing awful about feeding those trimmings to livestock, either. (Be careful feeding too much fruit peelings to chickens, however; it will make their eggs taste "off.") But I really try to use those peelings for human food, when I'm able.

One way to do that is to make fruit peel syrup. It's an easy process and makes a thin syrup perfect for pancakes, or even to use with savory dishes. (For example, peach syrup is a nice marinade for pork.) Here is complete information on how to do it.

You can also turn fruit skins, cores, and pits into jelly. Easiest of all is apple peel and core jelly, which requires no pectin and can be made low or no-sugar. See the recipe here. The process is very similar with other fruits, except you'll typically need to use pectin for them. For example, when I recently made pear jelly, I boiled the trimmings just like I do for apples, strained to make juice, but then followed the directions on a box of commercial pectin to make the jelly itself.

Peach Peeling and Pit Jelly

This recipe works for any fruit.

1. Place peach peels and pits in a large pot. Just barely cover with water. Simmer for 30 minutes. Allow the mixture to sit overnight.

2. Strain the mixture; compost the peels or feed them to your animals.

3. In a clean, large pot, mix together the resulting liquid and 1 box of powdered pectin. Bring to a full boil. Add 3 cups of granulated sugar. Stir and return to a full boil until the jelly reaches 221 degrees F.

4. Ladle into hot jelly jars, leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes.

Apple vinegar in the works.
Fruit Scrap Vinegar

I also sometimes make vinegar from fruit scraps. It's very easy and results in some really tasty vinegar. Homemade vinegar should not be used for preserving, because there's no accurate way for you to ensure it has the correct acidity to safely preserve food. But you can use it in salad dressing, as a marinade, or in cooking.

1. Warm 1 quart of filtered, non-chlorinated water. Stir in 1/4 cup of granulated sugar or honey, stirring until completely dissolved.

2. Wash some glass jars and fill them about half full with coarsely chopped fruit scraps (peels, cores, bits of fruit - but not rotten or bruised parts). Pour the sugar water over them, leaving about 1/4 inch headspace. Cover with cheesecloth held in place with a rubber band and allow to sit at room temperature. Stir once a day with a freshly washed spoon.

3. After about a week, the liquid will appear dark. Strain, composting the fruit scraps or feeding them to animals. Pour the liquid into freshly washed jars, cover with cheesecloth, and allow to ferment 2 or 3 more weeks, or until you like the flavor. (When tasting the vinegar, use a freshly washed spoon and don't double dip.)

4. To store, place a plastic lid on the jar and keep in a cool, dark location, like the refrigerator. Is it

Is it Safe to Use Fruit Pits and Seeds?

Most people believe apple seeds and fruit pits contain cyanide (or, depending upon who you're talking to, arsenic). But according to Rodale's Organic Life, the Guardian newspaper, and other sources, there's nothing to worry about when using pits or cores to create food for your loved ones. The truth is, apples, apricots, plums, pears, peaches, and cherries do contain amygdalin, which breaks down into hydrogen cyanide when chewed. (There's no natural arsenic in any fruit.) However, according to Nordic Food Lab and other expert sources, cyanide isn't heat-stable. So when you cook pits and cores to make syrup or jelly, their toxicity disappears. In other words, there's no need to worry about making anyone sick. Furthermore, according to experts, even enthusiastic fruit eaters would have a hard time ingesting enough seeds/pits that their body could not naturally detoxify the fruit's toxicity.


* I have literally spent hours trying to find this photo again so I could share it with you. No luck!

Aug 15, 2017

Blackberry Recipes (Recipes for Canning, Freezing, Drying, Fermenting, and Eating Right Now!)

Recipes for Canning, Freezing, Dehydrating, Fermenting, and Eating Right Now. Including Low Carb, Keto Recipes
We are having a bumper crop of blackberries this year! I've never seen either the thornless, domestic blackberries or the wild, invasive blackberries produce with such abundance. And while I already have enough berries in the freezer for one year, you can bet I'm taking advantage of this crazy good crop to preserve berries for years when the crop is meager. So...what can we do with all these blackberries? Oh, have I got ideas for you!

Freezing Blackberries

Freezing is the easiest preservation method to preserve blackberries for future use. The "right" way to do it is to lay the berries in a single layer on a rimmed baking sheet, pop them in the freezer, and when they are good and hard, pour them into freezer safe containers. The way I actually do it, however, is to pour berries into freezer safe containers of the size that contain the amount of berries I want for particular jobs, like making a cobbler or pie. Yes, the berries stick together. But no, it doesn't matter because of the way I am using them.

Canning Blackberries

* Whole Blackberries in Syrup
* Blackberry Lemonade Concentrate
* Backberry Jelly (without added pectin)
* Blackberry Jam (with added pectin)
* Blackberry Jalapeno Pepper Jelly
* Blackberry Jam (with Pomona's Pectin)
* Razzleberry (blackberry and raspberry) Jam
* Lower Sugar Blackberry Jam 
* Blackberry Apple Jam
* Blackberry Rhubarb Lime Jam
* Bumbleberry (blackberry, strawberry, and blueberry) Jam
* Blackberry Pie or Cobbler Filling  (another version here)
* Blackberry Syrup
* Blackberry Applesauce






Fermenting Blackberries

* Blackberry Fermented Soda
* Fermented Whole Blackberries
* Blackberry wine 


Baking with Blackberries

* Blackberry Crumble Muffins
* Blackberry Apple pie
* Iron Skillet Blackberry Pie
* Blackberry Custard Pie 
* Blackberry Trifle
* Blackberry Turnovers
* Blackberry Cobbler
* Blackberry Cheesecake Squares
* Blackberry Oatmeal Cookies 
* Blackberry Cream Cheese Frosting 
* Blackberry Crumb Bars 
* Blackberry Bread 
* Blackberry Pound Cake 
* Blackberry Coffee Cake
* Blackberry Banana Bread
* Blackberry Cheesecake Brownies
* Blackberry Crisp
* Blackberry Oat Bars

Other Blackberry Recipes


* Blackberry Iced Tea
* Blackberry Cream Cheese Spread 
* Blackberry, Basil, and Ricotta Pizza 
* Blackberry Ice Cream (no churn) 
* Blackberry Sorbet
* Blackberry Frozen Yogurt
* Cream Cheese Blackberry Crepes 
* Blackberry Tarragon Salad Dressing 
* Balsamic Blackberry Vinaigrette
* Thai Blackberry Basil Chicken
* Blackberry Glazed Salmon
* Blackberry and Rosemary Pork Tenderloin
* Blackberry BBQ Sauce (another version here)






Low Carb/Keto/Diabetic Blackberry Recipes

* Low Carb Blackberry Cobbler
* Low Carb Blackberry Gelato 
* Low Carb Blackberry Ice Cream (no churn)
* Low Carb Blueberry Cream Cheese Crumble (substitute blackberries) 
* Low Carb Blackberry Coffee Cake 
* Keto Mixed Berry Cake Bars 
* Keto Blackberry Fat Bombs 
* No Sugar Added Blackberry Jam 
* Low Carb Berry Sauce 
* Low Carb/Keto Blackberry Cheesecakes 
* Low Carb Blackberry Custard Pie 

What About Dehydrating Blackberries?

I don't recommend it, because I believe it makes the seeds more pronounced. But if you'd like to try it, here are some directions.

You can also make blackberry leather (fruit roll ups).


A Word About Washing and Bugs

If the Internet is believable, a lot of people wash their berries before preserving or eating them. The trouble with this, though, is the flavor of the berries is greatly diminished after washing. If you're worried about surface bugs, just leave the berries in a container outside for an hour or so. Spiders and such will flee during that time. Hand pick any leaves or other debris off the berries. I don't get very picky about this. A few tiny pieces of leaves aren't going to hurt anyone!


Aug 8, 2017

4 Ingredient No Sugar, Low Carb, Soft Serve Ice Cream

keto ice cream
This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

Is there anyone who doesn't love ice cream? Probably not. And on these hot summer days, it sure is nice to have a cool, sugar free treat to enjoy. Lately, I've been on an ice cream binge - mostly because my daughter wants an ice cream social birthday party, and most of our family is now eating keto. I wanted to be sure I had ice cream they could enjoy, too, so I've been testing recipes. (Poor me!) Here's what I've learned:

* There is no such thing as a truly low carb, store bought ice cream. And even if there were, the ingredients lists are truly disgusting.

* Low carb ice cream is really easy to make...but once frozen, it loses its creaminess unless you add glycerine or vodka, or you make an egg-based ice cream. Most of the time, that's too fussy for me.

* Homemade soft serve, low carb, no sugar ice cream is the bomb! Seriously, I have this stuff as a meal replacement and feel like I'm cheating when I'm totally not.

Here's my favorite go-to recipe.


Easy 4 Ingredient Low Carb, No Sugar, Soft Serve Ice Cream
https://sites.google.com/site/proverbs31womanprintables/4-ingredient-no-sugar-low-carb-soft-serve-ice-cream 
To make this ice cream, I use my Cuisinart ice cream maker, but you could use the bag method, or the mason jar method, instead.


1 1/4 cups heavy cream or heavy whipping cream
1/4 cup sweetener (I use Sukrin1)
1/4 cup ice cold water
1 tablespoon real vanilla extract

1. Mix all the ingredients together in one tub of the ice cream maker. Turn the machine on and let it churn for about 25 minutes. Eat right away.

Churning mint chocolate chip keto ice cream.







This is just a simple vanilla recipe, but it's easy to jazz things up:

For coffee ice cream, omit vanilla extract and add1 level tablespoon of instant coffee.

For mint chocolate chip, omit vanilla extract and add 2 drops mint extract. In the last 5 minutes of churning, add 5-10 squares Lily's chocolate, chopped. (Or use the low carb, no sugar chocolate of your choice.)

For strawberry, omit vanilla extract and add 2 drops strawberry extract. In the last 5 minutes of churning, add 4 or more strawberries (chopped up).

For more easy flavors, browse your grocery store's extracts (found in the baking aisle) and add a drop or two in place of the vanilla extract in the original recipe.


Serves 4. Estimated Nutrition, according to SuperTracker, per serving for the vanilla ice cream: 266 calories, 2 g. protein; 2 g. carbohydrate; 28 g. fat

Jul 12, 2017

Mexican Skillet Cauli-Rice (Low Carb, Keto, LCHF Recipe)

low carb, keto, LCHF recipeThe first time I served this dish to my family, nobody had any idea I was sneaking them veggies. In fact, my husband was perplexed, thinking I was eating rice (a definite no-no because of my diabetes). I giggled like a little girl. "Nope!" I said. "There's no rice in this dinner. That, my dear, is cauliflower."

Now, I've tried quite a few cauliflower-masquerading-as-something-else recipes, and most of the time, I haven't been impressed. But cauliflower as a rice substitute? Perfect!

I make my own cauli-rice from fresh cauliflower, but if you prefer, you can now buy riced cauliflower in the freezer section of most grocery stores. (Just be sure to read the label for questionable, added ingredients.) One thing I haven't tried is using frozen cauliflower to make cauli-rice. I'm learning frozen is usually less expensive than fresh, and often has a more mild flavor suitable for cauliflower substitute recipes; but I'm not sure how well it will rice. If you try it (or already do it), please leave a comment, and I will update the post with opinions on how well it works!


To make your own cauli-rice: Quarter a fresh cauliflower and cut away the core and the bigger parts of the stems. Pop chunks of the cauliflower florets into the food processor (with the grater attachment in place), or simply chop the cauliflower florets finely with a knife until it has the appearance of rice. I usually rice several heads at one time and pop the results in the freezer for later use.



https://sites.google.com/site/proverbs31womanprintables/mexican-skillet-cauli-riceMexican Skillet Cauli-Rice Recipe


1lb. ground beef
1/2 small onion, chopped
1/2 large green bell pepper, chopped
1 batch taco seasoning (see below)
1 cup no-sugar-added tomato paste
Cauli-rice from 1 cauliflower head (or about 24 oz. of pre-riced cauliflower)
1/2 cup beef broth
2 cups shredded Cheddar and mozzarella cheese

1. In a large skillet placed over medium high heat, cook the ground beef until no longer pink. Add the onion and green pepper and cook until tender. Add the taco seasoning, mixing well.




2. Add the tomato paste, cauli-rice, and broth, stirring well to mix. Bring to a simmer. Reduce the heat to medium and cook until cauli-rice softens (about 5 minutes for fresh cauli-rice, or about 9 for frozen).

3. Sprinkle cheese over the mixture and serve. Add sour cream, green onions, and other toppings, if desired, but add them to the carb count.

Makes about 5 servings. Estimated nutrition, according to SuperTracker: 227 calories; 18 g. protein; 10.2 g. carbs; 3 g. fiber;13 g. fat.


DIY Taco Seasoning
Not only is it cheaper to mix your own taco seasoning, but it makes all the dubious ingredients in ready-made spice mixes (like flours and preservatives) something you can easily avoid.

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon oregano



Jun 29, 2017

"Unbreaded" Parmesan Chicken Tenders Recipe - ZERO Carb!

Low carb, keto, ketogenic, LCHF recipe zero carbs
Whenever I find a chicken recipe my family loves, I'm pretty proud of myself. And whenever my family says they like the low carb, keto version of a recipe better than the high carb version, I'm even more happy. Such is the case with my "Unbreaded" Parmesan Chicken Tenders.

These babies are not only tender, but so flavorful! Who needs breadcrumbs or flour?? Not us! I also love that this meal comes together without much work; all it needs is a simple vegetable on the side and viola! you've got a truly healthy meal.

Money Saving Tip: Yes, this recipe calls for chicken tenders, but I recommend you buy frozen chicken breasts instead. Let them thaw, then cut them into smaller, chicken tender-sized pieces. It's easy, doesn't take much time, and saves money.

Another Note: Although the cheese I used to calculate nutritional information on this chicken dish claimed to be ZERO CARBS (yay!), all dairy has a small amount of carbohydrates. Food manufacturers are allowed to indicate the carbohydrates in any given food are zero if the serving size has less than 1 carb. So do bear this in mind if you're diabetic or carefully counting carbohydrates.

https://sites.google.com/site/proverbs31womanprintables/-unbreaded-parmesan-chicken-tenders

"Unbreaded" Parmesan Chicken Tenders Recipe


2 lbs. chicken tenders
1 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon pepper
pinch of cayenne pepper (optional, but recommended)
1/2 cup butter





1. Preheat the oven to 350 degrees F. Line two baking trays with parchment paper and set aside.

2. In a pie plate or shallow casserole dish, stir together the cheese, oregano, paprika, garlic powder, salt, pepper, and cayenne. Set aside.

3. In another pie plate or shallow casserole dish, melt the butter in the microwave. (Or, if you prefer, melt in a small saucepan on the stove, then transfer to the pie plate.)

4. Dip each piece of chicken in the butter, coating both sides, then dip t in the cheese mixture, well covering all sides of the chicken. Place chicken pieces on the prepared baking tray.

5. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

Estimated Nutrition, according to SuperTracker; per piece of chicken: Carbs 0 g.; protein 17 g.; fiber 0 g.; fat 10 g.; calories 160.


 

Jun 8, 2017

How to Make Celery Salt (Plus: How to Dehydrate Celery)

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

We have but one celery plant in our garden, yet it's enough to supply all our celery needs. That's because celery is a "cut and come again" plant, meaning you can cut off the stalks and new ones will grow in their place. Given that our plant is prolific, and given that it's getting huge now that it's spring, I recently cut all the larger stems off and decided to preserve them as celery salt (SO delish on meat and eggs!). I also made some plain dried celery.

Dehydrating the celery was easy: I cut up the stalks, laid them on dehydrator trays (covered with fruit roll sheets that prevent small pieces from falling through the trays' holes), set the dehydrator to 135 degrees F., and waited for the pieces to dry. It only took about 5 hours. These chopped, dried, stalk pieces are perfect for adding to soups and stews, come cool weather.

But I also had a ton of celery leaves I wanted to do something with. When I cook with fresh celery, I normally chop up the leaves and add them to whatever I'm cooking. They add celery flavor, but not crunch. So I dehydrated the leaves, too - and could have left them as is, to also add to soups and stews. But instead, I made really yummy celery salt.





How to Make Celery Salt

You can make celery salt with dried celery leaves, dried celery stalks, or even with celery seeds (but not seeds designed for planting in the ground; they may be treated with chemicals). For salt, I  recommend sea salt, since table salt or iodized salt will impart a less pure flavor. You may use either coarse or fine salt.

1. Powder dried leaves, stalks, or seeds. I used a food processor, but you could use a blender. If you're using leaves, a mortar and pestle, or even your fingers, will also do the trick.

2. Combine the salt and celery powder. The ratio you use is a matter of personal preference. I used half and half (equal parts), but some people prefer a 1:2 ratio, using more of whichever flavor, salt or celery, they want to emphasize.

3. Pour the celery salt into an air tight container, like a glass jar with a lid.

Watch this video to see just how easy it is!



Jun 5, 2017

Crazy Easy No Sugar Chocolate Peanut Butter Bites

Here's a recipe I think everyone can agree is healthier than that certain famous peanut butter candy - and delicious, too. There are tons of copycat recipes for that famous brand, and even many no-sugar and keto-friendly adaptations. But I wanted to make something simple. I wanted to make something without any added sweetener. And I wanted a treat - a fat bomb - that would satisfy me. Here's what I whipped together. And now my only problem is they are so yummy, I'm tempted to sit down and eat them all!

Those of you eating carby foods will, I hope, appreciate this as a good alternative to sugar-laden candy. Each piece is only about 9 calories. But those of you in the low carb or keto world will also enjoy this treat as a dose of fat that will keep you filled up and satisfied until your next meal. In fact, if you want to make this recipe even fattier, you can easily do so by simply adding more coconut oil.

Do we miss the sugar from that famous brand? Nope. Even my sugar loving kids beg for these babies.

And by the way, this recipe also proves you don't need to buy special fat bomb making molds. My sis-in-law actually recommended an ice cube tray, which most of us still have laying around somewhere or can buy for a buck at Walmart. It works perfectly for this recipe.




https://sites.google.com/site/proverbs31womanprintables/crazy-easy-chocolate-peanut-butter-fat-bombsCrazy Easy Chocolate Peanut Butter Fat Bombs

Note: I used Lilly's dark chocolate chips, which are lightly sweetened with Stevia. You could also use a chopped up Lilly's chocolate bar, or any other no sugar, low carb candy bar you prefer. Many health food stores carry Lilly's; if not, Vitacost has the best online price I've seen. And hey, place your first order with them, though this link, and you'll get $5 off your order!)






6 oz. Lilly's dark chocolate chips
2 teaspoons coconut oil
Natural, no sugar added peanut butter (I used Adam's; you could also use other no sugar added nut butters.)

1. In a small saucepan placed over very low heat, melt the chocolate chips and coconut oil, stirring often until smooth.

2. Spoon about 1 teaspoon of melted chocolate into the bottom of one cube in an ice cube tray. It should make a rather thin layer of chocolate.

3. Put about 1 teaspoon of peanut butter on top of the chocolate.

4. Drizzle about 1 teaspoon of melted chocolate over the peanut butter.

5. Repeat until the chocolate is all used up. Freeze.

Makes about 17 cubes.

Approximate Nutrition per cube: 1.17 g. carbohydrates; 2.74 g. fat; 1.3 g. protein; .33 g. fiber; 9.15 calories. (I recommend you do your own calculations based on your ingredients and the size of your ice cube tray.)