Space Jam©

Space Jam©: Left to right: Rhubarb,
Citrus (mixture of lemon and orange)
and Strawberry, plus T&G Powder

I've been making some dried fruit powder, and making Space Jam© out of it.

• Dehydrate fresh fruit until it's really dry and crisp.

• grind it to powder. 

I store the powder in the freezer but i mix some in shaker spice jars.

1:1 mixture of fruit powder and sugar free powdered sweetener. 

Serving: spread peanut butter on a cracker, shake Space Jam© on top to taste. It's pretty darned good, but none of the carbs or calories of sugar. 

I took this mixture on a family campout, and my niece decided this needed to be called Space Jam©. So it's Space Jam© now. 

Also: roast tomatoes with fresh garlic. Dehydrate completely. Grind to powder for T&G (Tomato & Garlic) powder. Still working on the best application for this one. 

NB: Rhubarb, Lemons, Tomatoes and Garlic from my own garden. Strawberries from Spooners. Oranges from the produce department.

NB: Apricot Space Jam© is not worth the effort. Needs a fruit with some zing. Going to try Raspberry and Blackberry soon. 

Meat Stew

Ingredients:

2 TBSP olive oil 

2 cloves garlic, thinly sliced. 

1/4 red onion, thinly sliced. 

1/2 cup carrots, sliced thinly. 

1/2 cup celery, sliced thinly. 

1 cup turkey broth. 

1/4 lb lean hamburger, cubed.

1 ea Italian sausage link, cubed. 

4 slices bacon, cubed. 

1/2 roasted chicken breaks, cubed. 

1/2 cup roasted tomatoes. 

2 tsp dried sage. 

1 TBSP Herbs de Provence. 

Salt, to taste.

Lemon drop pepper, to taste

Instructions

Fry hamburger, sausage and bacon until thoroughly cooked. 

At the same time, saute garlic and onions in olive oil in a separate pan until tender. Add carrots and celery to saute.

Blend tomatoes with 1/2 cup broth to create a tomato paste. Add to saute mix. 

When the carrots and celery begin soften, add the rest of the turkey broth and bring to a simmer. Add all the meat. Add the spices and simmer until flavors are well combined and the stew has thickened. 

Serves 2 or 3.

Low Carb Nut and Seed "Bread"

Ingredients

2½ cups mixed nuts & seeds left whole. For example:

• pistachios

• almonds

• walnuts

• Sesame Seeds

• cashews

• whatever seeds and nuts you have around. Clean the cupboard.

½ cup flax seed (or ground flaxseed meal)

3 eggs

¼ cup oil

½ tsp Salt

Instructions

• In a large bowl, mix everything together.

• Pour into a greased loaf pan.

• Bake at 325°F for 35-40 mins and then let the pan cool for 10 minutes.

• Turn out the bread and let it finish cooling.

Notes

• It’s the eggs and flax seed that bind this together. Don’t short this part.

• I ground half of the flax seed (¼ cup) to powder in a clean coffee grinder, and left the rest (also ¼ cup) whole.

• I added millet and flaked coconut to the “2½ cups mixed nuts & seeds.” I’m thinking I’ll keep trying to make the nuts the big portion and the seeds the small portion.

• I used parchment paper instead of greasing the pan. As usual, it worked wonderfully.

• Apparently it’s not difficult to over-cook this. The original recipe called for 45 minutes. Yeah, that’s too much. When it gets close, keep an eye on it. The only real cooking needed is for the eggs, and they don't actually require that much time.

• The original recipe also called for ⅓ tsp of salt. I used salted nuts, so I cut that back to ¼ tsp. Mistake. Don’t short the salt. 

• It’s better if you put butter on it. I sprinkled some kosher salt onto the butter: that really helped!

Low Carb Bread, v5

1 Tbsp. yeast 

1 tsp. honey or sugar (only to feed the yeast) 
⅔ cup coconut flour 
2 TBSP psyllium husk powder 
1 cup vital wheat gluten 
½ cup oat fiber 
1 tsp. xanthum gum 
¾ cup almond flour 
2 Tbsp. softened butter 
4 Tbsp. artificial sweetener 
1 tsp. salt (or bouillon) 
2 eggs, slightly beaten 
1 cup milk, room temperature 

Comments: 

• I mixed the yeast with ½ of the milk, warmed to 95°, and left it for several minutes to activate nicely. 

Next Time: 

•

Low Carb Bread, v4

1 Tbsp. yeast

1 tsp. honey or sugar (only to feed the yeast)

⅔ cup ground flax meal

1 cup vital wheat gluten

½ cup oat fiber

½ tsp. xanthum gum

¾ cup almond flour

2 Tbsp. softened butter

4 Tbsp. artificial sweetener

1 tsp. salt (or bouillon)

2 eggs, slightly beaten

1 cup milk, room temperature

1 package Sauerteig sourdough starter

Comments: 

• I mixed the yeast with ½ of the milk, warmed to 95°, and left it for several minutes to activate nicely. 

• I was generous with my sugar this time: maybe 1½ or 2 teaspoons.

• I measured the stevia inaccurately; probably had an extra ½ or ¾ tbsp. Not a great choice. 

Next Time: 

• Keep the same ingredients except: 

  • 1 tsp sugar exactly.

  • 4 TBSP stevia, exactly.

Low Carb Egg Noodles

2 TBSP almond flour

2 TBSP vital wheat gluten

1 TBSP oat fiber

1 TBSP ground flax meal

    (I’ll work without this next time)

1 TBSP butter, warmed

1 TBSP milk (I used half & half)

1 egg yolk

⅓ tsp xanathan gum

Pinch of salt to taste

• In a medium size bowl, stir together the dry ingredients.

• Add the egg yolk, milk, and butter and mix.

• Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

• Between sheets of parchment, roll out to ⅛” thickness. Cut into strips.

• Allow to air dry before cooking.

• Cook fresh pasta, in a large pot with boiling salted water; cook until al dente. 

 

NoBake Peanut Butter & Coconut Cookies Freezer Cookies.

Ingredients

1⅓ cups creamy peanut butter

2 tsp vanilla extract

2 TBSP cocoa powder unsweetened

2 cups coconut flakes unsweetened

2 TBSP butter (or margarine) melted

Instructions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.

In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined.

(If you like your cookies a little sweeter, feel free to add 1 or 2 teaspoons stevia or other artificial sweetener).

Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.

Option: sprinkle a little stevia or erythritol on top.

Place in freezer for 30 minutes to set.

Store in an airtight container in the freezer.