spiphywarfare

Category: Real Food

  • Low-Carb Cheese Sticks

    Low-Carb Cheese Sticks

    News flash… Brun-Uusto Cheese is delicious.

    Brunkow's Brun-Uusto with Jalapeno

    This cheese tastes great. The flavor really comes out when eaten warm. We usually cut it into cubes and pop it in the microwave for about 20 seconds.

    Tonight, we tried the Jalapeño version. Cut into sticks and dropped in a hot skillet for a few minutes, this try it served warm cheese makes a perfect low-carb cheese stick. As a matter of fact, whether low-carb or not, it makes a delicious cheese stick.

    grilled brun-uusto

    This article was first published on September 29, 2014 and was recovered using AI and web.archive.org.

  • Bacon Jalapeno Skiffs

    Bacon Jalapeno Skiffs

    I had a little bacon that needed using, and I wanted to try something a little bit different. So… I decided to try a different take on combining bacon, cheese, and jalapeño. I was going to call them Bacon Jalapeño Boats but calling so small a treat a boat seemed somehow inappropriate.

    I got out the KitchenAid and put the food grinder attachment on it. It took about fifteen minutes to run about a pound of bacon and half a block of sharp cheddar cheese through it to end up with a ground bacon cheese mixture.

    KitchenAid Food Grinder ground bacon cheese

    While this was being done the jalapeños were prepped. Prepping involved cutting them in half lengthwise and removing the seeds.

    jalapeno pepper halves

    The ground bacon mix had a little garlic powder and a bit of onion powder added to it. This was mixed in thoroughly and spooned in to the pepper halves. Afterwards they were cooked in an oven preheated to 375. Then they were broiled for about five minutes until the tops started to brown. I pulled them out and let them cool just a minute or two. They looked good and I had to try one. How would it taste?

    detail jalapeno skiffs

    RESULT!

    This article was first published on September 26, 2014 and was recovered using AI and web.archive.org.

  • SSMS Beans

    SSMS Beans

    Sorta Santa Maria Style Beans. The spice I used for these beans was inspired by my experience with Santa Maria seasoning. Granted, it isn’t exactly the same but it makes for  great pot of beans. Throw in some whole wheat biscuits cooked in a cast iron skillet and you’ve got a delicious real-food dinner.

    SSMS-Beans500x500

    In addition to some home-smoked bacon, a pound of pinto beans were tossed into a pout with one large onion chopped up and a large jalapeño (sans seeds for little one). The real flavor derives from the Sorta Santa Maria mix below. I put all the spices below into a spice grinder and powder them finely.

    1 Tablespoon Each Sea Salt, Black Peppercorns, Garlic Powder, Onion Powder, Herbes de Provence, and Rubbed  Sage.

    1 Teaspoon Each Ground Red Pepper, Smoked Paprika

    Cook per directions with heaping tablespoon of the above mix for each pound of beans. You will end up with some delicious, slightly spicy southwest flavored beans. If you manage to  have any left, they’re always good the next morning topped of with some cheese and fried eggs for a tortilla-free version of huevos rancheros.

    This article was first published on September 16, 2014 and was recovered using AI and web.archive.org.

  • Why I Don’t Use a Menu

    Why I Don’t Use a Menu

    I spend less money buying loss leaders, sales, and clearances, instead of ingredients for a set menu. For example, these hunks of meat were being placed in the quick sale bin and half off regular price.

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    These two large steaks provided protein and fats for several meals at a per meal cost that beat a meal of made of dollar menu items.

    Not only did we enjoy them as steaks, we had some steak with peppers, onions, and Havarti too. This is another way to defeat those excuses that pop so readily into our minds. I can’t afford to eat healthy.

    Steak with Peppers and Onion

    Steak with Peppers and Onion

    Horseradish Havarti Cheesesteak

    Horseradish Havarti Cheesesteak

    This article was first published on August 27, 2014 and was recovered using AI and web.archive.org.

  • “Coke and Pepsi at it Again”

    Foodmatters.tv posted about Coke and Pepsi. They’ve removed the flame-retardant from their products, but did it make them any less harmful?

    This article was first published on May 17, 2014 and was recovered using AI and web.archive.org.

  • Hurry Hungry

    Hurry Hungry

    Being in a hurry and feeling hungry can be a recipe for disaster for me as far as food choices are concerned.  I spied a recipe the other day and instantly was ready to go to a barbeque with it in hand.  I couldn’t wait for that occasion to happen before trying it, and picked up the essential ingredients. I was glad to have them on hand during my hurry hungry moment and made a quick, single serving, variation of it for lunch.

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    I can’t wait to make this again using fresh basil. I mixed a little olive oil, apple cider vinegar, minced garlic, and some Himalayan sea salt for the dressing, because I didn’t see anything at the store I wanted to use.

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    I rounded out my Hurry Hungry lunch with a perfectly ripe, salad size avocado ( 3 for $1 yippee) sprinkled with Himalayan sea salt.

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    Salad adapted from Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette

    This article was first published on May 8, 2014 and was recovered using AI and web.archive.org.

  • Stretching Ground Beef

    Stretching Ground Beef

    I have a love/hate relationship with ground beef. On one hand, it can be cooked up yummy and it satiates. On the other hand, if I allow myself to think about what it is, I get really grossed out. Not too long ago, I decided that ground beef for us should be of the grass fed and finished variety.

    No, we did not find long lost accounts gifted to us from Croesus.

    I made a deal with myself to pick it up once a week or so if I could stretch it out. Last week I took a one lb package that cost between $7 and $8, and made two dishes that totaled seven servings for us.

    In one skillet I browned the ground beef. In another skillet, I cooked half an onion and one carton of chopped mushrooms in butter.

    Using the same skillets I move portions around until I had half the beef and a third of the mushroom onion mix in one skillet, and half the beef and 2/3 the mushroom onion mix in the other.

    To the first one with less mushroom onions, I added a bag of cabbage (cheaper to chop your own, but I make the biggest mess chopping cabbage so the little expense is worth it to me), about half a can or 7 oz of crushed tomatoes, a little water, dried oregano, garlic powder, and black pepper (spices all to taste). I cooked it until the cabbage was tender, and then served with a sprinkling of grated parmesan.

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    To the other meat mixture, I added garlic powder, black pepper, heavy cream, and a few dashes of liquid aminos.

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    I liked the way these dishes cooked up and tasted, that I picked up the ingredients today to duplicate (I’m going to swap out the chopped cabbage for a bag of broccoli slaw) them this week.

    This article was first published on April 30, 2014 and was recovered using AI and web.archive.org.

  • Hummus. Nutritious and Inexpensive.

    Hummus. Nutritious and Inexpensive.

    While a LCHF diet is ideal for me, it is not for everyone.  Not everyone in our household needs to be on a ketogenic or vlchf diet, but I do like to keep their sugar intake low and nutrition high.

    We love hummus, and I like to eat it while camping on high activity (biking, hiking) days when I can afford a few more carbs.  I think it’s crazy expensive to pick up prepared hummus at the grocery store, especially compared to how inexpensive it can be made at home.  Plus, you can customize it to your tastes. Don’t have tahini sitting about? No problem. You can substitute no sugar added peanut butter.

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    I used this recipe for my guide.

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    Chickpeas nutritional information

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    This article was first published on April 25, 2014 and was recovered using AI and web.archive.org.

  • Genesis 9:3 Diet

    Genesis 9:3

    New International Version (NIV)

    3 Everything that lives and moves about will be food for you. Just as I gave you the green plants, I now give you everything.

    There you go.

    This article was first published on April 21, 2014 and was recovered using AI and web.archive.org.

  • Artichokes, Tomato, and Feta Oh My

    Artichokes, Tomato, and Feta Oh My

    I wanted something to go with the chicken I was baking, so I came up with this.

    one can of drained artichokes heated in a skillet with one Tbl of butter

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    one medium diced tomato thrown in and cooked to desired doneness

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    throw on a handful of feta

    sprinkle with dried basil

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    This article was first published on April 14, 2014 and was recovered using AI and web.archive.org.