Wednesday, September 10, 2014

Chipotle Tacos

Basic Chipotle Tacos Recipe

1 lb. pork or chicken strips or beef or vegetarian alternatives
3 tbsp. apple cider vinegar
1/2 sweet onion chopped
1 sweet bell pepper or 3-4 sweet mini-peppers chopped
2 celery stocks chopped or med. zucchini
6 tortillas or 12 taco shells
1 1/2 tsp minced garlic
1 tsp minced onions
1/2 to 1 tsp oregano
1 tsp cumin
1 tsp chipotle ground chili pepper
1 lb. salsa, preferably fresh (amount to taste)
Juice of 1/2 lime optional.

lettuce chopped or small pieces
small tomato chopped
shredded cheese or vegetarian cheese
cabbage or kale chopped optional
sour cream optional
fresh cilantro optional
thinly sliced radishes optional
roasted garlic cloves optional
chopped marinated chipotle pepper optional
sliced jalapeno optional
salsa, preferably fresh, optional
sliced jicama, optional
thinly sliced marinated mangos, optional
thinly sliced avocados optional
guacamole optional
limes cut in half or quarters optional

Heat large skillet over med heat. Lightly spray with cooking oil and add meat and veggies and cook for 5 minutes. After 5 minutes add salsa and spices and cook for 10 minutes more or until done.

While cooking prepare lettuce, tomatoes and cheese/vegetarian cheese for toppings. Fresh cilantro, more squeezed lime juice and sour cream and other toppings optional.

Place taco mixture in warm tortillas or taco shells, add toppings.

Serve with rice and beans or corn or salad.

Thursday, March 06, 2014

Steve's high-protein, high-fiber, low-carb bread

Steve Bloch is an interesting guy on the Internet and I ran across this recipe after I came across his comparing the deficit reduction powers of the different parties.


  • 4 cups water
  • 1-4 Tbsp. honey, molasses, maple syrup, etc.  (Artificial sweetener won't work, but this is a tiny amount of sugar in 4 loaves of bread, and the yeast will eat most of it before you do anyway.)
  • 1-2 packets dried yeast.  (I plan to try this with an ongoing yeast culture, but haven't done that experiment yet.)
  • 6 eggs
  • 1/4 to 1/2 cup vegetable oil (canola, grapeseed, corn, sunflower, or "light" olive)
  • 2 cups soy powder (I use Fearn)
  • 2 cups whole wheat flour (I use King Arthur)
  • 2 Tbsp. salt or KCl.  (Do not reduce this; if you use less than 1 Tbsp. salt per cup of soy flour, it'll taste like sawdust.)
  • 1/2 cup flaxseed or flaxseed meal
  • 1/2 cup wheat germ
  • optional: 1/2 cup buckwheat flour, or oat flour, or your favorite high-fiber flour
  • 1/2 cup wheat bran
  • optional: 1/4 to 1/2 cup whole wheat berries, whole oat berries or steel-cut oats. combined with an equal amount of water and microwaved on low power for a few minutes.
  • 4-6 cups wheat gluten (I use Bob's Red Mill)


  • Heat half of the water to a little above body temperature.
  • Pour into large mixing bowl.
  • Mix in honey and yeast with a wire whisk.
  • Let sit for a few minutes while you crack eggs into a separate bowl.
  • Once the yeast mixture has generated a thick "foam" on top of the liquid, add eggs, oil, and remaining water and mix with whisk.
  • Mix in soy powder, salt, and whole wheat flour with whisk.
  • Mix in flaxseed, wheat germ, wheat bran, and optional other flours with whisk.
  • Switch utensils from whisk to wooden spoon; mix some more.
  • Add optional whole grains.
  • Add wheat gluten, a cup at a time, until you can't use the spoon any more.
  • Switch utensils from wooden spoon to hands.
  • Turn dough out onto board or counter floured with wheat gluten; knead 100 strokes, adding wheat gluten as necessary to keep it from sticking.
  • Put dough back into bowl, put in a warm, moist place (or a warm place and use a plant mister), cover with a cloth, and let rise for two hours or so.
  • Punch down the dough, turn out onto aforementioned board or counter, and knead another 50 strokes.
  • Divide dough in fourths.
  • Knead each fourth about 25 strokes, shape into loaves, and put into buttered or oiled loaf pans.
  • (I often slash the tops with a sharp knife "to give it leave to rise".)
  • Put loaf pans in aforementioned warm, moist place, cover with a cloth, and let rise for two hours or so.
  • Heat oven to 350-400 Fahrenheit.
  • (I often put a pan of hot water into the oven to keep the humidity up while the bread is baking.)
  • optional: brush surface of loaves with water (for a thin, crisp crust), milk (for a softer, dark crust), egg yolk (for a golden crust), or egg white (for a crisp, dark crust).
  • Bake for 30-40 minutes or until it looks and sounds done.
  • Let cool on wire racks before ripping it open.

Sunday, February 23, 2014

Cheese Herb Bread

Cheese Herb Bread from bread machine, delicious.

1 1/4 cups warm milk, almond milk, or water
2 cups bread flour
1 cup whole wheat flour
2 tablespoons dry milk powder
1 tablespoons brown sugar/Splenda blend
3/4 teaspoon salt
2 tablespoons unsalted butter, sliced
3 tablespoons grated Parmesan/Romano/Asiago cheese mixture
(Any cheese but sharp or extra sharp cheddar can be used - their enzymes affect rising.)
Pick and choose herbs:
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon caraway seeds
2 teaspoons chopped fresh dill
(All herbs can be replaced with fresh with double the measurement)
(Rosemary and/or garlic or garlic powder are other possible ingredients.)
(Italian seasoning mix can replace ingredients.)
1 tablespoon active dry yeast
1 tablespoon Vital Wheat Gluten (optional)
DIRECTIONS: Place ingredients in bread machine in order suggested by bread machine.
I have two bread machines in the exact opposite order, which is good because I forget and I look at the order printed on the one bread machine.)
I use light crust and basic bread machine setting and reset in 15 minutes when I use the wheat flour. I want it stirred at the beginning which the wheat bread setting does not do.
Can be made using the mix dough setting and baking in the oven and other people have great luck without the bread machine.

Adapted from Cheese Bread Recipe by D. Reichel on

Wednesday, December 25, 2013

Wednesday, August 07, 2013

Low Carb Kale Frittata Recipe - Low Carb Breakfast


6 large eggs

1/4 cups heavy cream
1/4 cups ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon oil
1 teaspoon butter
1 small onion
1 clove garlic, minced
8 leaves of kale, cut into ribbons
1/2 cup shredded cheese

Beat the eggs and whisk in the ricotta cheese and heavy cream. Add the black pepper and salt to the eggs and whisk in then set aside. In a medium frying pan add heat the oil and add the butter. Add the onions and cook for about 4 minutes on medium heat. Add the garlic and cook for 1 minutes. Add the kale and cook for three minutes. Pour the egg mixture over the kale in the frying pan. When the outer edges of the eggs are cooked, top with grape tomatoes and sprinkle cheese over the frittata. Place the pan with the frittata in the oven and cook at 350 degrees for 20 minutes.

Kale is King

Monday, August 05, 2013

Okra and tomatoes


4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.

Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

Notes: If needed, add water or chicken stock if the pan becomes too dry.

Can substitute EVOO for bacon and vegetable broth for chicken broth as well as adding a bell pepper and garlic. May serve as is or over brown rice.  May add chicken or sausage.