Tis the season for strawberries and rhubarb!!! I had a bunch of both that needed to be used ASAP so this is how I spent my day!
I started out with an old-fashioned strawberry rhubarb cake/pudding….the kind my grandma used to make where you put the dough in the pan and then mix hot water, brown sugar, and butter and pour it over the top. It made a wonderful sauce that forms underneath the cake. I will share the recipe below… Another Pinterest win!
Then it was on to a new adventure – the first time making jam in my Pampered Chef Deluxe COOKING Blender. I’m still a little iffy with a fully blended jam, but man, it is so much easier, that I might just have to get used to it!
I used the low-sugar recipe found on the Pampered Chef site. The recipe calls for a reduced-sugar pectin, but I used regular powdered pectin, since that’s what I had. It seems really thick and it isn’t cooled yet. So, I think I dodged a bullet! :). The original recipe can be found here.
The next ‘first’ was a blender jam using chia seeds instead of pectin and a small amount of maple syrup for the sweetener.
I made 1.5 times the original recipe, and I found the recipe on the A Beautiful Mess website. The recipe can be found here.
FYI….chia seed jams can also be done on the stove using the fruit chopped instead of blended. Just do a search for Chia Seed jams and you’ll have plenty of options to try!!
So…it’s been a busy, but productive day!
Here is the recipe for the Rhubarb Pudding (Cake), as promised!! Enjoy!!
Tried a new recipe the other night…….and even the kids liked it!!!! In fact, I hardly got any!!!! 😉
This is a low-carb dish with lots of flavour and leftovers worked great for meals to take to work!
Cauliflower rice has become quite popular. Apparently, you can buy it frozen in bags, already chopped fine. I just make my own…….I mean I have to justify the money I just spent on a new food processor!!!
Ground beef and onion were sautéed together and then riced cauliflower added to the pan.
I added chopped fresh kale and seasonings.
Then I cooked it briefly in pan until kale was somewhat wilted and cauliflower had softened.
I added it to my Pampered Chef stoneware 9″ x 13″ baking pan. The recipe called for a pan this size but, as witnessed by the white casserole dish slightly behind, I wasn’t sure it would fill it enough. Of course, once I started spooning it into the casserole dish, I quickly realized that the recipe was right. Who knew….. 🙂
Note the impressive ‘seasoned’ stoneware!!! (vs the dirty white casserole dish!!!)
Final touch: grated cheese on top!!
It was baked at 375 degrees for approximately 25 minutes.
As per usual…..I modified and made substitutions. They are listed at the end of the recipe below.
This recipe was taken from the Instant Pot app on my phone, first made by our daughter, Katie. It’s quick and delicious.
Now, full disclosure, mine turned out a bit different last night. I got everything assembled and when I went to find the curry powder, I had none!!! So…..I improvised. Didn’t turn out bad, if I do say so myself! However…..all I saw was one tablespoon of ginger, totally missing the fact that it was to be fresh and not powdered!! BIG difference!!!!! But it worked rather well.
I may, or may not, have been cooking with wine again!!!
I also added tandoori spice and Garam Masala, which are not called for in the original recipe. When I make it again, I will also add fresh cilantro….and maybe even some fresh basil.
Everyone else had theirs over rice, I had mine over some kale/quinoa salad to reduce the amount of carbs and include the nutrition benefits of kale vs rice. It was yum!!!
The Instant Pot app has many really good recipes for, what has quickly become my favourite appliance, the Instant Pot!! If you have one, you really need to download the app. The instructions are clear and simple, and will help you get the most out of your Instant Pot.
Let me know if you try this, or any of the other app recipes……or any of your own Instant Pot favourites!
I can’t claim to be doing Keto, but I do try to limit my carbs. I try to save carb counts for the things I enjoy most like the odd slice of sprouted grain bread, the occasional treat like Josiah’s amazing banana cake, fresh fruit, and wine!!
Some of the things I really love are quite high in useless carbs and one of those things is pizza!!! I still want pizza and I have tried numerous lower-carb versions of crust, but so far, this has been my absolute favourite.
I found the recipe, where else, but on Pinterest. Who ever invented Pinterest will forever have my eternal gratitude and respect. Nothing short of brilliant!!! Gone are the days when I had to have passwords and accounts on numerous recipe sites, and trying to remember which site the recipe I was wanting to make, had been found on.
Coconut flour is quickly becoming a favourite as well. While almond flour is frequently used for lower carb recipes, I find coconut flour to be much more economical, easier to digest, nutritious, and I love the flavour.
“Coconut flour is a gluten-free flour made solely from coconuts. Rich in fiber and MCTs, it may promote stable blood sugar, good digestion, and heart health. It may also boost weight loss and fight some infections. Plus, it’s delicious and versatile, making it a smart choice when choosing flour alternatives.”
Spread batter on 12" pizza stone/pan or in 9"x13" pan
Bake crust for ten minutes @ 400 degrees F
Remove from oven and add desired toppings.
Return to 400 degree F oven for until well browned
I topped my pizza fairly heavily with Alfredo sauce, chopped peppers, bacon, sliced mushrooms that I had lightly sautéed to sweat out extra moisture, arugula, and shredded mozzarella. I would have added sliced green olives as well, but my husband forgot to pick them up at the grocery store!!! Original recipe post found here