Category Archives: Recipes

Migas for breakfast

Sigh.  Homesick Texan , I love you but my ass is growing from eating too much of your gorgeous recipes.  Sigh again.

The ONLY way I have ever successfully lost weight is with low-carbing. However, I LOATHE the process of low-carbing, as it helps me wack out in my OCD way on every damned thing I put in my mouth, to where I find myself defiantly stuffing tortillas in my mouth while hiding in the back bathroom tub ( a lovely old six-foot long claw foot, I might add).  I have even tried to make peace with calories following “Eat Fat Lose Fat” by Sally and Mary in WAPF style.  But the second anything carby enters my mouth and the Hunger!  I get squirrelly and eat!  Low carbing shuts that off, but makes me crazy in other, not nice ways.  So, fat I am and fat I remain. At least until the next time that Cleochatra inspires me and I get back on the LC wagon. *Snort*

This leads to: Migas for Breakfast!  Here is what Homesick Texan says about it, and a great recipe to boot.  The difference with mine: I fry nice Trader Joe’s fat corn tortillas in butter, and then add the eggs and cheese.  I also drop a bit of sour cream on the top after ensalsaing.  (is that a word?)

I am going to make some RIGHT NOW!

Sabbath Traditions

Friday night is our holy night around here and we keep it as such.  Although we have no formal religious tradition here my husband grew up in a household that respected a “special” day of the week and found that it helps to transition into the weekend by leaving work and the secular world behind and opening way to sacred home time. So, I clean up, light the candles and incense, we have a nice meal, and have Sabbath pie 😉

Ahh, Friday.  I just can’t get enough.

This week’s Sabbath pie: I am thinking chocolate crème. Dinner: beef shanks. Note: I get my beef shanks along with other really amazing cuts of meat at Barendregt’s in Jamestown.  The shanks are lovely and thick, very meaty.  My other favorite place to get meat is Angels Food Market for Creekstone Beef.  I have been meaning to purchase some Table Mountain local beef from Hurst Ranch, also in Jamestown.  I heard something about the Hursts taking over Rawhide meats; I will do some investigational work this weekend and report back!

Recipe here from the Weston A Price website.

Braised Beef Shanks

4 pieces center-cut beef shank, about 2 inches thick
1/2 cup beef tallow or lard
2 cups peeled and cut carrots
2 cups peeled and cut onions
1 tablespoon mixed dry peppercorns
2 large bay leaves
2 quarts filtered water
1 small can tomato paste
1 cup balsamic vinegar
several sprigs fresh thyme
1 tablespoon chopped fresh garlic
sea salt to taste

Remove shanks from the refrigerator and allow to come to room temperature. Place the stockpot over high heat, add the tallow or lard and when a drop of water sizzles vigorously in the hot fat, begin searing the meat on both sides until nicely browned. Add the peppercorns while searing, since the heat will bring out a desirable nutty flavor. Place the vegetables in the pan with the meat to coat them with fat, and then pull the meat away from the bottom of the pan so that the vegetables can soften and brown. To the stockpot add the balsamic vinegar and a mixture of the water and the tomato paste. Bring to a gentle boil then immediately reduce to a slow simmer. Using a ladle or spoon, skim any foam from the top of the stock and discard. Add the thyme and bay leaves.

Allow to simmer very slowly, covered, 3-4 hours until the meat is tender and almost ready to fall apart. Remove the meat to a platter or baking dish; then strain the stock through a sieve and return the stock to the pot with the garlic. Let the stock reduce for about 1/2 hour by boiling gently, uncovered. Meanwhile, gently remove unwanted tissue from between the nuggets of meat (but don’t scrape off the beautiful, shiny coating of gelatin that will tend to remain on each piece).

Return the meat and bones to the baking dish, cover and keep warm. Continue to skim any foam from the top of the stock. Once the stock thickens and becomes a sauce, carefully season to taste with sea salt.

Arrange a shank bone on each plate with the nuggets of meat placed around it. The marrow will be present in the center of the bone for those who appreciate this delicacy. Pour the sauce over the meat. Serve with buttery mashed potatoes and oven-roasted carrots and leeks. (You may also wish to serve toasted sourdough bread on the side, to spread the marrow on.) Garnish with a sprig of fresh parsley

Fajitas tonight, W00t!

Can you tell I am a fat girl?

How I make my fajitas?  Crock pot style, that’s how!  I use a sliced up chuck steak, a good quality beer, a couple of tablespoons of New Mexico chili powder and cumin, salt, pepper, a chopped onion, two chopped bell peppers (different colors make a nice contrast) and a clove or two of garlic.  I cook it all together slooowly, over the day, and come home to heaven!

I serve it with low carb tortillas for me, and these really nice “hand made” masa tortillas I buy in bulk from Trader Joes for everyone else, along with cut up avocado, tomatoes, shredded lettuce, grated raw jack cheese, and crème fraiche. I also leave out a cut lime to squeeze over the finished product.  A nice Mexican beer like Negro Modelo goes VERY well with this.

This makes killer leftovers 😉

How I like to make cream of any veg soup

Soup saves my life and soul.  Seriously!  It is generally quick, easy and super-nutritious.  I like it at breakfast, lunch and dinner!  Soup can be a big time saver as well, and helps to use up leftover veg if you do it right.

Here’s a quick-and-dirty primer on cream of something soup:

Cut some onion, garlic, and carrots into a small dice then sweat (c’mon, you  DO know how to sweat a veg, right?  Any food TV vet should know how to do this.  If you don’t go find Alton Brown on FTV.  He is sure to have the most efficient manner recorded) with some salt and oil in a Dutch oven (or deep stainless steel pan) until tender. Try not to chop the tips of your finders off while doing this or obsess over the perfection of each tiny dice since everything will be blended and your efforts will be for naught. Add 4 cups of veg, whatever you have handy such as zucchini, cauliflower, asparagus, cabbage, potato, turnips, parsnips, leeks, greens, anything that you like. You will need to add at least two cups of stock: beef, chicken, fish, whatever your pref. Just remember to mentally “pair” the veg with the stock to make sure you like the combo.

Bring to a boil and simmer until vegetables are tender. Puree soup in batches with one of those nifty wand-a-majiggers then put back into the pot; at that point taste for salt/seasoning. Optional: Chop up some roasted red peppers and stir into the soup along with some grated cheese if you fancy. Finally: cream!  I like to stir in cream but not to the point of runniness.  Pepper the top, baybee!  Finally, with a tip ‘o the hat to Sally and NT, add a dollop of sour cream or crème fraiche after ladling into the bowl.  Heavenly!

High-carb yummy find of the day

Bacon chocolate chip cookies with a cinnamon-maple glaze.

Link to original:

Should I ever do a refeed, these are  on the menu.  Note: Remind me to tell you the story about my year without chocolate some time, and the ensuing reunification party.

I will repost the recipe here for posterity’s sake 😉

Bacon chocolate chip cookies-
(this is for a FULL batch)

1 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/2 teaspoon hazelnut (or almond) extract
1/2 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups bacon bits*

*An important note- Be sure to use real bacon bits, not Bacos

Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible.


preheat oven to 350 degrees Fahrenheit.

Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you ready the glaze.

Maple cinnamon glaze-

2 cups powdered sugar
1 tablespoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
enough water to make a thick glaze (I used about 3 tablespoons)

Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.

Weekly menu

This week’s Menu


oatmeal, smoothies, or eggs

(depends on the person low carbing or not)

your choice, request before 7am.


Three soups:

Cream of Veg, Chicken Noodle, Cream of Broccoli

Salad, veggies and dip, salami, cream cheese, kimchee, yogurt, cheese sticks, crackers, leftovers

Dinner: (no particular order)

Beef Stir Fry

Noodles and Veggies

Beef Shanks

Mashed Potatoes, Cheesy Broccoli, Salad


Beans, Chips, Salsa, Green Garnish

Meat Loaf

Mashed Potatoes, Salad, Corn, Rolls

Mystery Casserole

Green Salad, Corn Bread


Coconut Shrimp, Veggies, Bread


To Be Announced

I deserve a beer for working this hard! I don’t eat the “carby”food but the old man and son do.  I just add another veg for myself.

I got the recipe for the beef flanks from an older Wise Traditions. The flanks are pan seared and slow simmered in a stock pot with veggies.

My fajitas are cooked in beer and spices, and I serve them with lots of veggies, raw cheese, and crème fraiche. The meatloaf has organ meat hidden in it, so the family won’t know and complain, and the “mystery” in the casserole is what kind of meat I thaw, which will probably be chicken.
I got the coconut shrimp recipe from “Eat Fat, Lose Fat” (Fallon/Enig) and they are pretty darned tasty. I will post a version of it later today.
I want to talk about supplements in the future, as I am getting ready to start using acerola, dolemite powder, and have been using HV CLO and HV Butter oil for a while, along with ConcenTrace mineral drops. I really don’t like liver, and may try desiccated liver capsules soon.
I went to the doctor for a full check up and had amazing blood work and results. I will work up a post about the whole experience later and will give a thorough run-down.  My health is on the mend!

Low-carb pizza crust that tastes GOOD!

It does when it is made with cauliflower and cheese!  I ran across this recipe on Cleochatra’s delightful blog, “The Lighter Side of Low-Carb” and it is GREAT!  I will be making a crust today for nibbling this week along with fabulous “Oopsie” rolls that are also her great invention 😉  Pics to come after I get the stuff made!

Here is my attempt:

Baked crust

With toppings

cut up and delish

Low Country Boil

I found this recipe on a blog called “Because it really is personal” and I plan on trying it tonight, even though corn on the cob is not in season. It is apparently a southern specialty from Georgia and South Carolina and was also called “Frogmore Stew”.

I happen to have a few nice ears in the freezer, and picked up a BUNCH of frozen shrimp in a sale recently, so I have all the goodness I need (except Old Bay seasoning).

I may have to hunt around to find a home made version.  If the recipe turns out good, I will file it in my recipe section.

Note: crab and butter in any combination can be added to this and still be a low country boil; cocktail sauce would go well with this; a removable drain basket would also be a huge plus if you have one that fits a large pot.

Here is the recipe/directions in an excerpt from Rootie’s blog:

Low Country Boil

5 lbs new potatoes (red or yellow)

2 lbs carrots
2 lbs yellow onions
8- 1/2 ears corn on the cob (or 4 whole ears, cut in 1/2)
2 lbs smoked sausage (kielbasa or bratwurst style), sliced thick
10 lbs fresh or frozen uncooked shrimp- 20-30 ct
4 tbs or 2 pkgs Old Bay crab boil seasoning

A huge pot of boiling water.  Put the seasoning, onions, carrots, sausage and potatoes in the boiling pot of water.
Cook until potatoes are almost tender, and then add the corn. When the corn is done take it all out of the pot (leave the water) and put it all together in a big bowl.

Bring the water back to a boil and add the shrimp. Cook until they are pink through, and dip out into the bowl with everything else.

While everything is cooking, cover your table with several layers of newspaper. Put a roll of paper towels in the middle. When the food it’s done, dump the bowl in the middle of the table, and eat with your fingers. When everyone is full, roll up the newspaper with all the corncobs and shrimp shells in the middle, and throw away.

Good with cold beer or cheap chilled white wine.

I added stuff to it that I like that is not traditional 😉


low country boil 2

low country boil 1



Laundry Soap

1 Large (6-7oz.) Bar of Soap, grated

5 Gallon Bucket
1 Cup Borax
1 Cup Washing Soda
3 Gallons Water

First grate your soap; I just use a bowl and a big-holed cheese grater.

Get out your BIG stockpot and add 1 gallon (16 cups) of water. I use an old 1 gallon vinegar bottle to measure out the water. Bring the water to a boil and then add the grated soap.

Stir until the soap dissolves and remove from heat. If you’re using Ivory you will have lots of suds….if you’re using Zote Soap there will be less suds.

Get out a 5 gallon bucket and pour the soap/water mixture into your bucket. Add the 2 cups of baking soda OR 1 cup baking soda/1 cup borax and stir until dissolved. If you are using the Ivory Soap it may suds up a lot.

Once you’ve got your soap mixture in your bucket, add 2 more gallons of cold water and stir.

As the laundry detergent cools, it will eventually “gel-up” (this can take up to 48 hours). To help it cool faster and not separate when it does Gel-up, it’s best to stir it every once in awhile. (Don’t worry, the suds eventually go away).