What are you cooking or baking today?

A neighbor has been over sharing zucchini with us. I can’t say no to it.

Today I made a cold zucchini buttermilk soup. It was delicious. Better than it sounds.

Cook zucchini and onions until tender. Season with salt, garlic,cumin and turmeric. Add some chicken broth and run the mixture through a food processor. Add couple cups of buttermilk and chill soup.
i top the bowl of soup with a handful of toasted, salted pepita seeds when serving.
 

Today, I asked AI for a recipe of keto blueberry muffins. I tested it before posting here. They are yummy and
not too sweet. Each muffin is about 4 carbs.

Keto Blueberry Muffins with Allulose and Cinnamon


Ingredients:

2 cups almond flour
1/2 cup allulose
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3 large eggs
1/2 cup unsweetened almond milk (or coconut milk)
1/4 cup melted butter
1 tsp vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
  1. Mix Dry Ingredients: In a large bowl, combine the almond flour, allulose, baking powder, baking soda, salt, and ground cinnamon. Mix well to ensure there are no clumps.
  2. Mix Wet Ingredients: In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
  3. Add Mixture to Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 1/2 full.
  4. Add blueberries: Then sprinkle blueberries over the mixture. Top with remaining muffin mixture.
  5. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely 15-20 minutes.

Tips:

The addition of cinnamon will give the muffins a warm, comforting flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to a week (or you can freeze).
 
Jules said:
Made a creamy macaroni salad. Having sampled it, I doubt the creamy should be part of the description.

A new meatloaf recipe. So so.

The only good thing is that I didn’t test these on company. If someone had been coming, I don’t hesitate. You get what I make. No one goes home hungry.
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When it comes to macaroni salad, my guide is the Best Foods/Hellmann's recipe. Only changes to the dressing: light mayo, lo-salt and a little heavier on the celery & bell pepper, . I can't say I've ever come across a better macaroni salad of that type.

I tend to use more macaroni in proportion to the dressing, but YMMV.
 
StarSong said:
When it comes to macaroni salad, my guide is the Best Foods/Hellmann's recipe.
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I copied it to my files. It’s similar to the one I used which had too much sugar even though I only used 1/4 of the amount. I try this next time.
Lilac said:
I mix some sour cream in with my macaroni before I add the mayo
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My husband would be apoplectic if I used sour cream - let‘s just say he hates it. 😂

I think that the cavatappi macaroni may not have been the best choice for this.
 
@Jules, my daughter doesn't like sour cream on it's own, but she eat it when it's in a recipe. I have a meatball recipe from a co-worker's wife that has green pepper in it. Their boys didn't like green pepper, so she put it in a blender before adding it in & they didn't know the difference. Just add the sour cream & tell don't tell your husband.

Years ago I either stopped putting sugar in most recipes & reduced the amount in a majority of my baked goods. I found out that you could actual taste the flavor in the food & not the sugar. Coleslaw & potato salad (Hellman's recipe from late 80s) are two that I don't put any sugar in.

Has anyone else noticed that the recipes put on food containers by the manufacture have been changed over the years?
 
Lilac said:
@Jules, my daughter doesn't like sour cream on it's own, but she eat it when it's in a recipe. I have a meatball recipe from a co-worker's wife that has green pepper in it. Their boys didn't like green pepper, so she put it in a blender before adding it in & they didn't know the difference. Just add the sour cream & tell don't tell your husband.

Years ago I either stopped putting sugar in most recipes & reduced the amount in a majority of my baked goods. I found out that you could actual taste the flavor in the food & not the sugar. Coleslaw & potato salad (Hellman's recipe from late 80s) are two that I don't put any sugar in.

Has anyone else noticed that the recipes put on food containers by the manufacture have been changed over the years?
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I also cut sugar dramatically, especially for savory meals.
 
I generally do very little cooking over summer. Breakfast stir fries sometimes and dinner of boiling corn on the cob for (exactly) 3-1/2 minutes every few days, but that's pretty much it. Mostly eating salads, fresh fruits, sandwiches and other meals that need assembing rather than cooking. Even my oatmeal is "cooked" in the refrigerator rather than the stovetop.

Anyone else fall into this pattern during warm weather?
 
StarSong said:
I generally do very little cooking over summer. Breakfast stir fries sometimes and dinner of boiling corn on the cob for (exactly) 3-1/2 minutes every few days, but that's pretty much it. Mostly eating salads, fresh fruits, sandwiches and other meals that need assembing rather than cooking. Even my oatmeal is "cooked" in the refrigerator rather than the stovetop.

Anyone else fall into this pattern during warm weather?
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I use the crockpot year-round, which doesn't heat up the house or use much electricity. Even so, in the evenings, I often have a sandwich, or cold foods, as you do, simply because my appetite is less in hot weather.

Sometimes I have cottage cheese, chips, and a couple of cookies for the evening meal. I normally buy Daisy brand cottage cheese, but yesterday I was in a hurry and stopped in at a local ice cream / dairy store near me to save time and bought their brand. One bite was all I could manage - won't make that mistake again. Threw it out and opened a can of Vienna sausages.
 
A friend raises quail and she gave me some eggs. I thought she was messing with me, it took 26 of them to make a decent sized fried egg. It was delicious. Every bite was full of yolks.


fried quail eggs.JPG
 
I have been reading about the health benefits of the “Ray Peats Carrot Salad”, and have decided to make mine into a kind of carrot smoothie Instead of grating or shaving the carrots every day. So, I mixed some pineapple juice and a fresh carrot into my blender and had that this morning for breakfast.

This afternoon, I made a loaf of bread in the bread machine, and we just had some of that while it was still warm. In the summer, we both seem to prefer snacking over having a whole meal, at least some of the time, so this has been a snacking kind of day for us.
 

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