Category Archives: Recipes

Brazilian Cheese “Puffs”

Pretty much stayed within my dietary guidelines for the last eight days.  Very limited but I am feeling much better.  I say pretty much because I did eat something that had a few ingredients.  My niece Nicole McCoy sent me an idea.  Brazilian Cheese Bread.  It is not a bread that substitutes gluten free flours as a replacement.  Those never taste very good.  Always grainy and weird aftertaste.  This recipe has always been gluten free.  Kind of like Monster Cookies and the old fashion peanut butter cookies.  There are dozens of choices for this recipe on the internet.  Some with just parmesan cheese, olive oil, more tapioca flour.  The one I chose uses a combo of parmesan and cheddar, canola oil, and less tapioca flour.  So it is much more economical.  I am thinking it should be renamed simply to Brazilian Cheese Puffs because they are not dense like a roll or bread.  They are very airy and puff up like a popover.

brazillian cheese rolls 015Here is what mine looked like.  They were fabulous.  I made it exactly like the recipe said.  Now that I have, I will try to make variations of if.  Maybe grate a tiny bit of garlic into the batter.  Perhaps put some herbs like parsley or thyme in it.  These puffs tasted so good, I will make them to replace gluten filled rolls or bread when making soups, etc.

But the best part I am happy to say is that I had no bad reaction to these little bundles of goodness. 🙂


Center Stage

When researching sites on food photography and reading food blogs that explain their method, I have come to the conclusion that one of the most difficult types of photos to shoot is food.  I read many food blogs.  The food looks so good and the photos are beautiful.  And there are some things I have discovered in my research.  You need lots of props, understand lighting, understand settings, usually use a tripod, and lots of trial and error.  And some people use a lens that I don’t have and probably never have.  With that said, this post is not so much about the food, but about the photos.  O.K. it is about the food too.  Please take note that my pictures are still nothing to write home about.  I feel I have a bit of natural talent and understanding when it comes to capturing nature, flowers, animals.  Portraits, I need a lot of work but I might someday figure it out.  But food photography, well my best effort is pretty sad.  But this blog has never been about photography or cooking.  I attempt photography.  I attempt cooking.  But I am not proficient in either.  This blog has always been about my journey, creativity, loneliness, healthiness, quirkiness, and day-to-day successes and more often…..mishaps.  So here is my photos of tonight’s meal.

I am not going to give you the exact recipe.  If you want it, click on the link of Stage Right post up above, or go to my Pinterest site that I explain in that same post.  I did use 4 oz of goat cheese instead of 3 1/2 oz’s and 9 olives instead of 8.  Why?  Just because I had them and I could.

This picture actually turned out pretty good except for the shadow on the left.

I want you to see how nice the one zucchini on the right looks……pay no attention to the mushy looking ones, not to mention the two that fell between the grill and fell to the bottom. 😦

Although this picture is not as sharp as I would like, I kind of like it anyway.  The roll ups that started out with nicely grilled zucchini were tasty.  The other ones were just O.K.  It might have help if I would have sliced the zucchini more evenly.  They would have cooked up better.

Here is LL’s plate with the roll ups and gluten-free pasta alfredo.

I think the roll-ups were good.  LL did not complain and it was nice to have a change.  If I make it again, I would use the same ingredients, and the same amounts but #1. take more care into slicing the zukes evenly, and #2. Put very finely chopped onions in.  Just a couple of tablespoons for the whole batch.

Corned Beef

What’s the weekend hold for you? It’s St. Patty’s day weekend. So today, I will be on the hunt for some corned beef. I used to make it all the time. I love it! My digestion does not. But as I have no big plans for the weekend, I will take a chance and make it. This is what I do….

Core and quarter a small cabbage head. Put them in the bottom of the crock put.  Cut red potatoes, maybe 5 or 6 in half and fit them in around the cabbage. Cut two small onions in quarters and put them in. And put a couple handful of baby carrots in the pot. Then put the beef on top of it all. Sprinkle the pepper seasoning that always comes with the corned beef, on top of the beef. Cook for hours. Eight hours are good. (in the crock pot). About 30 minutes before it is done, make a paste of about 1/4 cup of brown sugar with a few teaspoons of yellow mustard. You want a paste consistency. Spread it on top of beef and let it cook for the 30 minutes. It is important that you do not put water in the pot. The cabbage will give off enough liquid and the broth this dish makes is heavenly. If you can eat bread, which I can not, serve with this dish as you will want to mop up all the yummy broth. 🙂 Have a great St. Patty’s day.

Added later…..I forgot to mention, when you put it all together, the lid may not fit.  I put foil on top and after a couple hours or so, the cabbage cooks down and you can then put the lid on it.

Cole slaw

I love coleslaw.  For years, I have made it like my moms.  Cabbage, a yummy miracle whip, sugar, and vinegar sauce and occasionally throw in some walnuts.  And for years, my husband has loved this salad.  But sometimes a wife needs to change things up, surprise her husband, be adventurous.  I could spice things up in other ways for him, but I choose to do so cooking in the kitchen…..Sorry Hun.

So here is the way I made the new slaw.

  • 1 med. head cabbage
  • 1 green pepper
  • 1 sweet onion
  • 2 or 3 carrots
  • Salt
  • 1/3 Cup of each of the following…Cider vinegar, olive oil, and sugar. (I used agave nectar because of a lower spike in blood sugar)

Shred, chop or grate the first four ingredients.  What ever texture you prefer.  Mix them up and add salt.  (I go low on salt and add to taste when salad is cooled)

In sauce pan, heat vinegar, oil and sugar(sweetener) you could use honey to replace sugar.  Heat three ingredients until just starting to boil, then pour directly onto the veggies while hot.

Mix and put immediately into the fridge and chill for at least a couple of hours but the longer the better. 

This salad is supposed to last for weeks in the fridge.  I will never know, as this is the second batch I have made this week.  It goes fast.  OOPS, forgot to give credit to who and where I got the recipe.  Simple green frugal co op blog.  Link down below.