i think almonds have the lowest carbs of all the nuts. get the raw unsalted ones they’re so good.
Planning ahead. Hmmm, what’s a different take on a ham steak?
Add blueberries.
In what kind of sauce to sauté the blueberries?
Sage? Something earthy.
Almond milk?
honey?
cornstarch as a thickener? (will cornstarch even thicken almond milk?)
tenderest celery
capers
Tonights test will be adding cornstarch to almond milk to see if it thickens.
Bought capers in oil yesterday, first time buying capers and all. I have never even tasted a caper by itself. So there will also be a caper taste test to make a decision if those will be added to tomorrow’s, ham steak, sauce adventure.
My next experiment will be with nutritional yeast. What is it and how to make it taste good?
Big Lots has a fine selection of atypical food items which I always find myself purchasing.
I also picked up a product called Hemp Everything, some kind of seasoning, healthy at that, for future experiments.
If you mix the cornstarch in cool water then add that mixture to the almond milk, thickening occurs.
Not certain how I feel about the blueberry sauce. It’s coloring is a beautiful purple, but the taste is not quite right.
2 cups unsweetened almond milk
2 Tbs cornstarch mixed into 1/2 cup cool water
2 Tbs honey
1 cup fresh blueberries
1/4 cup tenderest celery stalks chopped up
2 Tbs butter salted
1 bay leaf
pinch of Thyme
pinch of Rosemary
dash of salt
Letting the sauce marinade overnight, then after warming tomorrow, it will be drizzled over the golden brown, fried(in coconut oil) ham steak.
My Cousin dipped his ham steak in that blueberry sauce and liked it. Shocking because I don’t even like it. I’m ambivalent towards it.
Blueberries counteract the salt of a ham steak.
Mom asked for a taste test report. Eh.
Next up, an experiment with nutritional yeast.
Cheesy flavor? It’s flavored, ta boot?
Eye-yei-yei, this is becoming more and more complicated .
In a soup, perhaps? Decided to thaw out one pound of Italian pork sausage and use a tomato base with assorted vegetables.
A semi-healthy(expired canned veggies) Italian stew with…
2 Tbs Nutritional Yeast
1 can condensed Tomato Soup
1 16 oz. can Diced Tomatoes
- 16 oz. can Stewed Tomatoes
1 lbs. Italian Pork Sausage
1 16 oz. can Sweet Corn - 16 oz. can Spinach
1 16 oz. can Green Beans - 8 oz can sliced Mushrooms
1 cup frozen onions and peppers
onion powder
garlic powder
salt
Italian Seasonings(lots)
Tastes delicious! Not going to thicken the base. But will melt mozzarella cheese on top of bowl full.
Next up by way of experimentation is the “Everything Hemp” seasoning.
As far as I’m aware, hemp is something that has never passed my lips.
The product, Everything Hemp, was not everything in the taste department, it wasn’t anything in the taste department. After adding an ample amount the a few fried eggs, I was verily disappointed.
It is made up of several healthy seeds which give a bit of texture and crunch, but this product is not worth buying. Forever pass.
A new dish using sour cream.
What else can I do with sour cream? Maybe a soup after this.
Polish kielbasa sliced sautéed in butter
a head of cabbage sautéed until golden brown and the edges crisp up
onions
peppers(green, red, orange)
salt
pepper
3/4 cup of sour cream added/combined the last few minutes
Before I added the sour cream. Ended up adding a bit of garlic powder too.
The finished product was rich and delicious.
Since I have more sour cream than I know what to do with, there will be a chicken and veggie soup with sour cream added to the broth. I may also throw some chia seeds into it for the healthy Hell of it.
Will add the specifics tomorrow as it’s prepared.
2 split chicken breast shredded
1 zucchini sliced
1 cup onions and peppers
1-16 oz. bag of Oriental veggies
1 lg. celery stalk
salt to taste
2 tsp turmeric
1.5 tsp ginger
black pepper
garlic powder
2 cups sour cream(added last)
May add more spices after it simmers awhile.
Just so you know,
this looks EPIC!
More than you know, so I’ll tell you about it. 
It was epic on account of taste(excellent) and the oldest, expired, canned good I used in it was from 2013. 8 years expired and still perfect.
There are three things I’d like to try in the near future: make fresh butter, curds, and active yeast. I may eventually make a lower carb version of fresh bread as well, using the curds to make the yeast for it.
First attempt to make butter with…
Alas, finished…
light, creamy, au naturale butter. Churn unnecessary. Adding a tad more salt next time.
1-16 oz. heavy whipping cream
salt to taste
airtight Tupperware container that will hold at least 24 oz.(so there’s room to churn the butter, well more like vigorously shake the container)
strong arm to shake container until thickened(voila butter!)
For Thanksgiving, a spice cake with cream cheese frosting, gluten and sugar free. First time making this recipe and I’ve already altered it in a couple ways.
3 cups blanched, superfine almond flour
8 eggs
2/3 cup Truvia brown sugar substitute
4 teaspoons vanilla extract
4 teaspoons baking powder
2 Tbs cinnamon
1 Tbs ginger
1 teaspoon nutmeg
1 cup coconut milk
1/2 cup (melted) coconut oil
frosting (whip ingredients together)
8 oz cream cheese
8 oz sugar-free cool whip
1 teaspoon powdered sugar substitute
Pour into greased 9 X 13 cake pan. Bake at 350 for 25-30 min.
Finished product, one sugar and gluten free spice cake with cream cheese frosting.
The recipe alterations: 3/4 cup(instead of 2/3) Truvia brown sugar, added 1/2 teaspoon extra nutmeg, and added 1/2 cup chopped macadamia nuts inside as well as sprinkled on top.
Ended up with extra batter which I poured into tiny baking dished(cupcake sized) and sampled…surprisingly delicious!