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Monday, July 14, 2014

Reduced Sugar Honeyberry Jam Recipe

What I've Been Eating Snapshot:
Lots of eggs, of course. This was diced Spam and dehydrated spinach, two eggs, soft mozzarella and a splash of hot sauce. Yummo. Over three years later and I still love eggs in the morning, thank goodness.
The second pic is of a slice of herb-y pork roast on romaine with a little onion, bbq and pickles. I was a cheater pants and used regular bbq. I did eat another slice of plain meat and had thrown out my coleslaw as it had gotten too spicy from sitting in the fridge for two days.












What I've Seen This Week:
Below is a photo of my lemon drop evening primrose that bloomed this past week, started maybe a week and a half ago. Peonies also bloomed nearly two weeks ago and no longer appear as beautiful as the second pic below. Mostly they are just small heaps of delicate petals upon the ground surrounding the bushes.


The photo below and left is of the honeyberry (or haskap berries) bushes that Dad planted at least several years ago - there are for sure two varieties, possibly a third, planted in there. The photo to the right is a zoomed in pic so you can see the berries. They are pretty tart, though once in a while I'm surprised with a sweeter one. I'd say they are very comparable to blueberries, when considering the size and texture. I made a batch of mixed berry low-sugar jam using them. It actually came out sweeter tasting than I'd like, so I will give it another go and reduce the sweetener/sugar even more. My recipe includes sugar as it was a compromise so that other family members can enjoy it as well. I intend for the next batch to be sugarless.





Mixed Berry Jam
(reduced sugar, my own recipe, made 2 & 1/2pints)
1c honeyberries
1.5c chopped strawberries
1.5c wild blueberries (I used frozen)
1/2c blueberries (mine were frozen)
1/2c sugar
1/2c xylitol
1/3c water
4tsp lemon juice
2 & 1/2T powdered pectin

While you can make according to the directions on your pectin packaging, I merely placed all but the lemon juice and pectin into a heavy bottomed saucepan and heated so the sweeteners would dissolve. As it heated I buzzed a stick blender through it to help break down the fruits. Then I let it come to a gentle boil and added the lemon juice, stirred, added the pectin slowly, and stirred. I let it boil for about a minute, maybe two. 

I then removed the pan from the heat and ladled into my prepared canning jars and processed in a hot water bath for approximately 15mns. Your canner instructions should tell you how long to process. Mine actually stated 10mns. My canner is huge, though, and just wouldn't come to a nice boil. Hence the longer processing time and the fact that I am storing mine in the fridge - just to be on the safe side. Please do follow your canner and canning book directions to ensure a proper seal if you intend to store without refrigeration.

Frugal Front This Past & Current Week Snapshot:
>trying to do some deeper cleaning as this occupies time slots that may have me "window shopping", which inevitably leads to real shopping
>digging down deep into the freezers to find things to make meals with to cut back on grocery shopping and less wasting
>purchased a prepaid gas card for the work Jeep so that we can pay at the pump and avoid going into the gas station where we may be tempted to buy junk food and drinks
>continuing to work on homemade Christmas gifts, finishing two (photo below)
>had a paperbackswap credit to use (still have one more, I think) and received that book yesterday
>browsed our library's book sale for free entertainment, as well as checked out a Johnny Carson dvd
>picked up a printout of our auto and home insurance declaration pages so I can do a little comparison shopping
>called our dentist to see if we can get a discount if we pay cash and in full on a nearly $500 dental bill for the kids, they will take off 10%
>entered codes on Driscoll's berries site to receive printable coupons which allowed me to pick up a couple more containers of strawberries for just over a dollar a pound
>had picked up and spread grounds for gardeners from Starbucks
>corralled D and A's various face washes that have been hanging around in the bathroom and started to use them myself as they apparently get bored with using the same product over and over - ha ha
>worked on getting health insurance straightened out more and found a dentist that will take D and A as the previous dentist no longer accepts the insurance we have, hence the $500 we owe because they were wishy-washy about whether or not they took our insurance - grrr...
>found some Sevin insect dust that I'd purchased a couple years ago and used on the cabbages as I've noticed something's been nibbling on them


Friday, June 27, 2014

Cherry Almond Dark Chocolate Bark Recipe


Cherry & Almond Dark Chocolate Bark
1 - 3.5oz 85% dark chocolate bar (I like Lindt.)
1/4-1/2c dark chocolate or semi-sweet chips*
1/8-1/4tsp cherry flavoring* (I used LorAnn.)
1/4tsp almond flavoring
1/4-1/2c toasted blanched almond slivers*

Line an 8" square pan with parchment. Melt chocolates and flavorings in a double-boiler, stirring often until smooth. Remove from heat, wipe bottom of pan dry with towel so it doesn't drip, then pour into pan and spread out with spatula or back of spoon. Sprinkle almonds over top. Refrigerate until hardened, then chop or break into chunks.

*I gave a range of amounts for several ingredients because I began with the lesser amount and then adjusted to taste by either measuring out more (in the case of the cherry flavoring) or "eyeballing" it (in the case of the chocolate chips and the almond slivers).

My almonds were toasted a day prior as they were used in another recipe. I just spread them out onto a pan and kept a close eye on them as they toasted in the toaster oven. Also, this is my first time trying LorAnn Oil, the cherry flavoring that I used. I don't know how other brands compare, but this flavoring is very... intense, in my opinion. So, please, please, please taste before adding a larger amount. I paid $1 for the pictured bottle that is .125 fl oz. You can barely tell that I used any and it appears I will get years more of use from this little bottle. This was purchased from a local clinic's pharmacy check-out counter. As for the chocolate chips, you certainly could try the sugar-free ones, though I have not and do not know if it'd turn out. I imagine you could also just skip them altogether and add a little more 85% chocolate bar. However, I have a hard time enjoying it that dark.

I can't wait to try a couple other combinations. I think this would make an awesome gift for co-workers next Christmas!

Wednesday, June 25, 2014

Yummy Shrimp & A New Baby

What I'm Eating: Today's Snapshot:
B> 1slice toasted Ezekiel w/egg salad, 2 coffee with h&h and sweetener
L> 2slices toasted Ezekiel w/egg salad, water
S> 1/2med roasted sweet potato, grilled shrimp skewers, sf iced coffee
Snacks> 1sf choc & caramel bar, 1 strawberry, 2 chunks cherry almond dark chocolate bar, handful pecans

Let me make my excuses right away. I have been PMS'ing for a few days now. I don't know about y'all, but my brain tells me, "FEED ME", and more specifically, "FEED ME CHOCOLATE". Also, we are in need of a little shopping to pick up some veggies and such, hence the overdose of egg salad. The sweet potato on my plate was merely scrubbed, diced and seasoned liberally with olive oil, s&p, dried rosemary and fresh minced parsley. Popped the pan into the toaster oven and in about 45mns time of about 350 degrees... perfection. The shrimp was made by mostly following Melissa Joulwan's recipe from her Well Fed cookbook. Oh my, oh my... divine. Her recipe calls for cilantro. I'm not a fan of that so I used parsley instead. I used precooked/frozen shrimp instead of fresh. (Can you tell I don't follow directions very well?) I also thought half a lime provided plenty of juice, rather than the whole one as called for. Purely divine. I was in such a food-blissed-out state after eating this meal! Just between you and I? J and I polished off the entire pound of shrimp.

What I've Seen This Week:
Yay! Gerbera Daisy still making blooms!





Tuesday, June 10, 2014

Chocolate Ganache Pie

Chocolate Ganache Pie
(adapted from Driscoll's berries site)
1 & 1/2c pecans
1/2c walnuts
1/3c Splenda Brown Sugar Blend*
1tsp cinnamon
4T butter, cut into several chunks
6oz favorite 70% dark chocolate bar
1c heavy whipping cream
whipped cream
strawberries

For the crust: Heat oven to 350. Pulse pecans through butter in a food processor until resembling graham cracker crumbs. Press into lightly sprayed 8" pie pan, covering the bottom and up the sides of the pan. Bake 15mns. Take out to cool while preparing ganache filling.

For filling: Break chocolate bar into small chunks. Add to saucepan. Pour heavy whipping cream over and turn heat to medium-low. Whisk and heat until chocolate melts and mixture is smooth and just starts to bubble along edges of the pan. Remove from heat and pour into prepared pie crust. Place in refrigerator to cool and firm up for at least three hours (should firm up like a stiff cheesecake). Serve with whipped cream and a fresh berry on top.

*I have had this recipe bookmarked for quite some time with the idea to make it more carb friendly. While I didn't make it as low-carb as I could, it met my needs, as well as supplies. If you'd like to make it lower in carbs you can easily swap out the Splenda Brown Sugar Blend for your choice of sweetener, such as Xylitol. You could use an  85-90% dark chocolate bar. (But I will warn you that the original recipe calls for 60-72% and my version, with 70%, tastes very dark chocolatey.) Switch out the nut crust for your favorite recipe, though this version is great, especially with the increased cinnamon. Use whipped coconut cream and blackberries for your toppings, if you prefer. The flexibility in this recipe has earned it a place on my blog so I can refer back to it and make again and again. So decadent! 


I'm recommitting to doing a more stringent job of eating low-carb. While it is true that I have not gained weight by adding more fruits and treats, I haven't lost either. I still would like to lose 20-30lbs more. Fortunately a coworker informed me that she began eating lower-carb this past week. It's helpful to have others around you that support your way of eating. So I'm delighted that we can share this. She's pooed-pooed me in the past for eating this way. But her sister recently lost 20lbs doing it and that motivated her. Whatever it takes - yay! I am so proud of her for losing 3lbs in only her first four days!

Gardening Notes

6/7 - Our growing season is short here. So my first box was planted in May, shortly after the ground had thawed enough to move the first box from the garden and into the back yard. I have garlic, lettuces, spinach, a couple acorn squash and mixed perennial flowers planted. At the end of May we put together a second box. Just last night I put in 7 cabbage plants and 4 marigolds in there.
6/9 - I put in some gladiola bulbs that I'd dug up and saved from last year. You can see them sticking out in the back row of the second box. I gave my trumpet vine (growing on both sides of the metal arbor) a good look and it is greening nicely, though I think there is a lot that I can trim from near top that didn't transition well. That may spur it to grow more strongly. Because I am unsure of this I have been removing just tiny vines/stems at a time.

Monday, April 14, 2014

Tangy Lemon Cake and a little of this & that...


Tangy Lemon Cake with Glaze
(adapted from Honeyville's recipe)
1 & 1/2c fine almond flour
1tsp baking powder
1/8tsp pink salt
lemon zest of 1 lemon
2tsp lemon juice
1/2c butter, softened
4oz cream cheese
1c xylitol
5 eggs
1tsp homemade vanilla extract
 
Glaze
4T butter, softened
juice of 1 lemon
1 & 1/2c powdered xylitol

1tsp cornstarch

Heat oven to 350. Mix almond flour and baking soda and salt in a bowl, set aside. Zest (I did this onto a small plate), then juice lemon (squeezed into a bowl and hand picked out the seeds) and set them aside. In another bowl, beat butter and cream cheese with xylitol. Once mixed, add eggs and extract and beat until blended. Then add in the almond flour mixture, beat, add in zest and 2tsp of juice, beat. Pour into a greased 9"pan (I used a springform pan). Bake 35mns, test for doneness, adding more time as needed. 

According to their site you should be able to make a soft frosting with the remaining lemon juice, butter and powdered xylitol. Mine did not come together. Maybe because it was xylitol rather than sugar? I don't know. But whatever the reason, I ended up adding 1tsp of cornstarch and heating this to a simmer on the stovetop until the xylitol was dissolved and it thickened slightly, maybe five minutes total. I think you could easily use a little xanthan if avoiding cornstarch. But this is an acceptable amount to me and gave a result that I expected. I set it aside to cool, alongside the cake that was cooling. Once the glaze was just barely warm, I spread it onto the cake, making sure to let plenty slide and soak along the edge - and still had about a 1/4c leftover which I refrigerated for later use. You could halve the glaze recipe and still end up with plenty enough to give an extra bit of zip and gooey-ness. 

What have you been eating recently? The first pic is of a Strawberry Pretzel Salad (no, I don't think it's really a salad, either) that I made-over by switching out strawberries with raspberries, using sugar-free jello and replacing the sugar in the cream cheese layer with xylitol and stevia. I know I should have gone further by making a nut crust. But the whole reason I made this was to use up the few pretzels left hanging around from Christmas. Do a quick internet search for Strawberry Pretzel Salad and you can create it however you would like.

The second pic is a recipe from Better Homes & Gardens. I tried to find a link on their site, but it wasn't being very user friendly for me. It's called Soy-Ginger Pot Roast and is from the March 2014 issue. It was great, though I would add more ginger next time, or go with a smaller roast than what I did - mine was huge.



Cleaning tip - Frugal recipe:
I'd come across someone's comment on another blog about how she made up a batch of homemade stain-remover. While she did not include a recipe in her post, a quick internet search yielded a simple recipe. It is simply 1 part original, blue Dawn dish soap to 2 parts hydrogen peroxide. I made up a small dish using 2T Dawn and 4T hydrogen peroxide, giving it a gentle stir to mix. I then used a small spoon to ladle it onto large stains and dribble it onto small ones. I also used an old toothbrush to give a quick scrub... to my scrub tops. (I tried it on an old one first that was going to be thrown out anyhow due to a torn snap to make sure no fading or "bleaching" would occur.) Let me tell you, it was getting downright embarrassing to wear my grease splattered scrubs to work. I've tried store-bought stain removers and I've tried various soakings already - to no avail. Unbelievably, as simple a recipe as this was, it worked. I was able to save a couple of my sweatjackets from the rag heap, too. Sadly, it did not work on the little blop of hair dye on the sweatjacket.


Pics above show the grease stain in the first pic and the "after" photo. I apparently forgot the flash for the second photo, but the grease stain was completely gone. Yay!


 These two, above, show various grease spatters. Pics below show them gone. Woot, woot!


Saturday, April 12, 2014

Tangy Rhubarb BBQ Sauce Recipe & Re-done!

Has rhubarb sprung up where you are at? Not here. Unfortunately, as I look out the kitchen window, I see gray sky, cold wind and snowflakes falling... Again. But knowing that spring is here and the rhubarb will start to come up soon, I dug out from the freezer what's left of last year's that I'd harvested. I love this use for rhubarb! I have tried a couple low-carb recipes for bbq sauce in the past. They just didn't do it for me - yuck. But this? This is great! I imagine you could:
1.) add a little liquid smoke.
2.) use honey (or other natural sweetener, for that matter) for a sweet honey bbq sauce.
3.) add molasses for a darker and deeper flavor.
4.) add more chipotle for a spicier kick (though this already leaves a nice little "sting").
5.) omit the chipotle if you don't like heat at all.
6.) use as a salad dressing when chilled.
7.) add to mayo/sour cream for a veggie dip or onion ring dip.
8.) etc., you get the picture...


Tangy Rhubarb BBQ Sauce 
(adapted from Cooking Light magazine, April 2014) 
1T butter
1/2c diced onion
1T minced garlic, heaping
3c frozen diced rhubarb
1/2c water
1/3c sugar
1/4c ketchup
2T white vinegar
1/2tsp chipotle powder
1tsp Dijon mustard
1/8tsp salt

Melt butter in saucepan. Add onion and garlic, cook until tender, about 5mns. Add rhubard, cook about 5mns more, stirring occasionally. Add water, sugar, ketchup, vinegar, chipotle and bring to a boil. Reduce heat and simmer about 5mns more, or until rhubarb is tender. Pour into either a blender or processor and run until smooth. Pour back into saucepan and let cook a minute. Turn off heat and stir in mustard and salt. Makes about a full pint.

Their notes say that this contains 5g carbs per 2T sized serving. No sugar count given. Just think how easy this would be to make into a low-carb sauce! Wait! Don't even give it a thought. I redid it for you!


Tangy Rhubarb BBQ Sauce Re-done to Low-Carb
(adapted from adapted recipe above)
1T butter
1/2c diced onion
1T minced garlic, heaping
3c frozen diced rhubarb (or fresh if yours is up)
1/2c water
1/3c xylitol
1/4c sugar-free ketchup
2T white vinegar
1/2tsp chipotle powder
1tsp Dijon mustard
1/8tsp pink salt 

Follow directions as posted in recipe above.

Now on to-
Frugal doings:
1.) Making our clothes last longer by fixing what we own, such as sewing up a split seam on my black yoga style pants and a tear in the underarm of A's thermal top. I've also been hanging up all of our clothes to dry inside on racks, though this began as a matter of necessity since our dryer conked out. I will continue to hang most things after the new dryer arrives in a week or so, except underwear, socks and washcloths. (As an aside, I have found that hanging my work scrubs to dry has resulted in infrequent shocks at work! I'm tellin' ya, it was a dozen times a day thing before - darn plastic wrap roll. Anyhow, no softener used and haven't had anywhere near the static problems.)
2.) I had set a limit of $1 for shampoo and hairspray a while back. This meant that I purchased those items only if I had a high-value coupon or a great sale at our grocery store, like 77cents for V-05 shampoo. I took a risk (for me, anyway) and while in the nearby city bought two different shampoos and a hairspray from the Dollar Tree store. My expectations were low. But I am happy to say that they work just as well as the higher priced items I'd been buying. While 77cents is better than $1, the dollar store bottle is substantially larger.
3.) Think twice before making a purchase. Then think again. Two examples: I nearly picked up two darling little journals that I'd come across on clearance at Target the other day. They'd been about $5-6 each originally, were marked down to $2 each. I had them in my basket with the idea of putting them away for stocking stuffers. I then recalled that I've seen many cute journals at the dollar store or Michael's for half of that clearanced price. So they went back on the shelf. As mentioned in number 1, we are expecting our new dryer soon. J and I shopped around, looked for scratch-n-dent deals, and finally decided on one at Home Depot. However, it was not in stock and they offered to order it for me. I turned them down since I could order it for myself online and have it delivered right to our doorstep as they had free shipping at time of purchase. On top of that, I get 5% back from our credit card company for going through their link.
4.) Know prices of things I buy regularly. The one thing that comes to mind right away is my favorite mozzarella cheese log. It sells for $5.99 per log at Walmart, $7.99 at our local grocery store. I have bought it from Sam's Club for $9 - as a 2 pack! But I do not have a membership, only had gone with someone else who did. I did a quick online search for a day-pass and was able to print one before heading to the city. Sure, I paid 10% on top of that $9. But $9.90 for two logs is equal to $4.95 each, still the best price.

Monday, March 10, 2014

Sugarless White Hot Chocolate

Yes! We hit a high of about 45 degrees today. Finally, it appears spring is nearly in sight. I can actually see... well, mud... now that some of the snow's melted in the driveway. I'll take it. This feels like the longest winter EVER. For around here, I think I can say that this was the type of winter that we used to have. (We've been spoiled with years of mild winters.) Thank goodness that it's starting to dwindle. I don't know if you'd heard about how much propane shot up this winter. But we can't afford another $800 fill like we'd had just a couple of months ago. "J" checked the propane tank and we are already down to 40%. The oil company likes us to let them know when we are at about 30% so that they can fit us into their routes. Come on warmer weather!

But last week was still frigid. I have been trying to cut back on artificial sweeteners but found myself craving that low-sugar Swiss Miss cocoa all the same. (I imagine I was also influenced by the white chocolate coffee drink "A" had that day and I'd caught wind of.) I then remembered I still had a chunk of cocoa butter in the crisper drawer and thought I'd go ahead and experiment. Since it was an experiment, I can't tell you if you need xanthan. Though I can tell you that I thought to add it with the idea that it would lend it a little creaminess... and it did, I think, as almond milk's pretty watery. I can tell you that a whisk is awesome to help incorporate the cocoa butter prior to pouring into your mug and you want to whisk it fast and furious. I thought it would leave an oil slick on the surface. But it was made up of such teeny-tiny little droplets, I scarcely noticed it. I also had topped mine with a blob of whipped coconut cream (the thick layer found in some cans of coconut milk) that I'd sweetened with a couple drops of stevia. Then I didn't notice it. By turning my "whipped topping" under with a spoon as I sipped, I kept the cocoa butter mixed throughout and added to the creaminess. Yum.

White Hot Chocolate
(made 2 average coffee mug sized servings)
1/2 oz. cocoa butter shavings (about 1/8c)
2c unsweetened vanilla almond milk
12 drops liquid vanilla stevia
2 tsp xylitol
dash (1/16th tsp?) xanthan
1/2 tsp homemade vanilla extract

Heat cocoa butter, almond milk, liquid stevia and xylitol in a saucepan over medium heat until xylitol's dissolved, cocoa butter's melted, and milk begins to look steamy (or dip your finger in to see if it's hot - carefully). Remove from heat and whisk in xanthan, then vanilla. 

Sunday, February 9, 2014

Cranberry & Orange Bread

While I don't have a calculator to figure the carb or sugar count in this recipe, I am sure enough that it is fairly low-carb. I imagine that you could reduce carbs further if you have an orange flavoring, unsweetened cranberries, or use full-fat sour cream in place of the yogurt. I use what I have available. I am enjoying this raisin bread substitute much more than the Wheat Belly recipe for Walnut Raisin Bread. (WB's bread wasn't horrible, it just wasn't as good. Plus, I get to use coconut flour instead of almond flour which was a goal of mine!) It's great with a slab of butter or cheese, too.

Cranberry & Orange Bread
(adapted and inspired by Satisfying Eats' Cinnamon Bread)
1/2c coconut flour
1/2tsp baking soda
1tsp baking powder
1/4tsp ground cinnamon
1/4tsp ground cloves
1/4tsp ground ginger
2 packets Stevita stevia sweetener (about 1 tsp)
3 large eggs
1tsp vinegar
1/3c full-fat plain Greek yogurt, heaped
4T butter, melted and cooled
2T water
2T minced dried cranberries
1T heaping orange zest (from 1 entire orange)

Heat oven to 350. Mix dry ingredients, coconut flour through Stevita. In another bowl, whisk eggs through water. Then combine the dry and wet, then stir in cranberries and zest. Taste for sweetness, add more if desired. Line bread loaf pan with parchment paper, spray lightly. Give batter one more stir, spread into prepared bread pan. Bake about 30mns, testing with a toothpick for doneness and noting that the top of the loaf should appear dry. Cool & store in fridge.


*I used a toaster oven, so heating may not have been as efficient as a standard oven. I actually put my loaf back in for nearly 10 additional minutes as the top was not completely dry. I sliced into 10 pieces. If you like spiciness, you may want to double the spices as I intend to the next time I make this. I would try making this in a paper-lined muffin pan next time, which would likely be done baking in a shorter time, too.