CADDIE GANTY

One of my favorite fish dishes! Simple and easy to make, low in carbs, gluten and grain free. CADDIE GANTY The wife of a fish packer in Pelican Alaska is credited with creating this dish in the 1920s. Her name was Caddie Ganty. This version is based on one from the Gustavus Inn where we stopped over on our way to Glacier Bay National Park a few years ago. Ingredients: 2 lbs fresh, skinless halibut fillets or other firm, white fish, at least 1-inch thick,…

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ETON MESS (STRAWBERRY MERINGUE DESSERT)

“Eton Mess” is one of those silly names the English have for homey dishes, like Toad in a Hole (sausages cooked in popover batter), Bubble and Squeak (fried mashed potatoes with cabbage), Spotted Dick (boiled pudding with raisins), and Wet Nelly (bread pudding). One story says the name originated at Eton college when a dog sat on a picnic basket that contained a strawberry meringue cake. The resulting mess was so delicious, they’ve been squashing them ever since. ETON MESS Try this with cooked rhubarb or a mixture of rhubarb and strawberries…

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CHEESECAKE

This is a very simple cheesecake with options for making it without regular cream cheese or chicken eggs. I’ve discovered that even though I react badly to everything from a chicken (meat, feathers, and eggs), and to dairy products from A1-type cows, I can eat other kinds of eggs and the cheese, butter, and yogurt from goats and water buffalo. Remaking this recipe took some trail and error, but it was so worth it be able to eat cheesecake again! CHEESECAKE Ingredients 1 recipe of Almond…

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KUMQUAT CAKE

Kumquats are usually hard to find and expensive, but I found some on sale at a local Asian market at a very good price. I like to use them in recipes that call for citrus zest because it is so much easier—you just pull out the pulp and use the whole, sweet skin as you would orange or lemon zest. (Most citrus fruits have a thin, outer layer of rind called the zest, a thick, inner layer of bitter, white pith, and sweet, juicy flesh.…

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GOOD FAT FUDGE

Good Fat Fudge on Plate 1

“A truly dramatic shift in Americans’ eating behavior is playing out in the area of fat consumption. Animal fats, demonized for decades as prime contributors to obesity and heart disease, are being rehabilitated as new research calls their culpability into question. The emerging generation of Millennial consumers has embraced animal fats for their chemical-free purity, and at the same time the Food and Drug Administration has outlawed artificial, plant-based trans fats. The net result is a big, fat renaissance for classic ingredients like butter, lard,…

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BUTTER: GOOD, BETTER, BEST, AND BUTTER COFFEE

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Butter is good. Clarified butter is better. Nearly everyone can eat clarified butter. It contains no sugar (lactose), no protein (casein or whey), and it is usually tolerated even by those who are allergic to dairy. It can be stored at room temperature and it makes a perfect fat for cooking because it won’t burn, even at frying temperatures. If it is made from the milk of Jersey* cows eating fresh, green grass, it is better yet. I’ve been making my own clarified butter from organic,…

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QUICK CHOCOLATE CAKE-IN-A-CUP

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You could be eating ooey, gooey, chocolatey cake in a matter of minutes! Ingredients: 2 tablespoons almond flour 1 tablespoon coconut flour 1 tablespoon cocoa powder ½ teaspoon baking powder A pinch of salt 1 large egg 1 tablespoon Natural Mate,* equal to 2 tablespoons sugar 1 tablespoon melted butter or coconut oil ½ teaspoon vanilla extract 2 tablespoons sugar-free chocolate chips 2 tablespoons additional sugar-free chocolate chips for topping Whipped cream or ice cream and berries for garnish, optional Directions: Combine almond and coconut…

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PORK MEATBALLS WITH SOUR CREAM GRAVY

< Anything you can do with ground beef you can do with pork and it will be juicier and more tender as well as less expensive. Ground, pasture-raised and heiritage pork make great burgers, meatloaf, and this fantastic meatball dish that tastes like Stroganoff. I served it over tender shredded cabbage “noodles” with sour cream gravy that needs no thickener or starch. Ingredients: 2 tablespoons high-heat cooking fat, such as lard, bacon fat, light olive oil 3/4 cup of chopped onion 1 pound ground pork…

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SEARCHING FOR A GOOD EGG AND QUAIL EGGS IN A NEST

You don’t know how much you love something until you lose it! Those of you who follow my blog, probably know that I’ve been dealing with a lot of sudden-onset allergies. You can read about it here. I continue to make progress in reversing the allergies, but I have also found some work-around solutions that let me enjoy many things that I initially had to eliminate from my diet. By trial and error, I’ve discovered that I can eat Parmesan cheese, clarified butter, and butter and cheese…

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SPINACH WITH CHEESE, SAAG PANEER

SAAG PANEER Spinach with paneer cheese is one of the most popular dishes in Indian cuisine and one that is naturally low in carbs. It’s not very photogenic, but tasty! Saag Paneer would normally be served with warm naan, a puffy, oven-baked flat bread. Check out my recipe for a low-carb, gluten-free version here.  1 10-oz package frozen spinach or 2 cups cooked fresh spinach 1 medium red bell pepper, cored and seeded 2 tbsp light olive oil, coconut oil, or butter 2 leeks, white…

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PROSCIUTTO ROSEBUDS; the cutest appetizers ever!

  PROSCIUTTO-WRAPPED STUFFED CANDIED KUMQUATS I’ve always loved bacon-wrapped dates but they are really high in sugar. In fact, dates are sugar (look up “date sugar” if you don’t believe it). When I was making the candied fruit for my Christmas fruitcake, I had an inspiration. Kumquats are like little oranges except that oranges have sweet pulp and bitter peel; kumquats have thin, sweet peel and the pulp is bitter (and seedy). I use them in recipes that call for orange zest because it is easy…

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