xmas snowball cookies

https://www.sugarfreemom.com/recipes/sugar-free-paleo-pecan-snowball-cookies/


February 15 
Tried this again , but I did not put in perhaps enough sugar.  That Truvia brown still packs a decent carb/sugar punch, so I reduced it.  Still have no vanilla extract but the cognac seems to be a good substitute, flavor and a bit of alcohol.

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Sugar-Free Paleo Pecan Snowball Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 24

Calories 112 kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 8 tbsp Ghee or use butter if not paleo
• 1 1/2 cup almond flour 150 grams
• 1 cup pecans 120 grams, chopped
• 1/2 cup Swerve Confectioners Sweetener 78 grams
• 1 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia
• 1/4 tsp salt
• extra confectioners to roll balls in

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Instructions

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1. Preheat oven to 350 degrees F.
2. Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
3. Taste batter, adjust sweetener if needed.
4. Line a baking sheet with silpat or parchment.
5. Use a cookie scoop and make 24 mounds.
6. Roll each mound in the palm of your hand.
7. Place in freezer for 20-30 minutes.
8. Place in oven for 15 minutes or until golden around edges.
9. Allow to cool slightly.
10. Once able to handle roll each in some confectioners sweetener.
11. Allow to cool completely before storing in an air tight container.

Recipe Notes

Net Carbs: 1g

*************************************************************
January 3 2018

Brought the brown sugar down to 1/3 cup.  Did not cut the nuts as fine, and added some sliced almonds.
December 26, 2017
Tried this but did not have the ingredients.  Substituted Truvia brown sugar for the white sugar, but did not roll the balls in it afterward.  Used a bit of Philipe Segundo instead of vanilla extract.

The balls did not hold up as well.  I may have cooked them a bit too long this time and dissipated the butter.

winter bean sausage stew

https://cooking.nytimes.com/recipes/1013327-herbed-white-bean-and-sausage-stew?mc=aud_dev&mcid=fb-nytimes&mccr=OctCooking&mcdt=2017-10&subid=OctCooking&ad-keywords=AudDevGate&kwp_0=591330&kwp_4=2155561&kwp_1=900041

Ingredients

• 2 tablespoons extra virgin olive oil, more for serving
• 1 pound sweet Italian sausage, sliced 3/4-inch thick
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 pound dried Great Northern beans, rinsed and picked through
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• 2 teaspoons balsamic vinegar, more for serving
• ½ teaspoon ground black pepper, more to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    266 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 18 grams protein; 22 milligrams cholesterol; 758 milligrams sodium
  Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Mushroom soup

https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?mc=aud_dev&mcid=fb-nytimes&mccr=OctCooking&mcdt=2017-10&subid=OctCooking&ad-keywords=AudDevGate&kwp_0=591260&kwp_4=2155562&kwp_1=900042

Ingredients

• 6 tablespoons unsalted butter or extra-virgin olive oil
• 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
• ½ pound shallots, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ¾ teaspoon ground cinnamon
• Pinch ground allspice
• 2 ½ teaspoons kosher salt, more to taste
• 1 teaspoon black pepper
• 5 ounces baby spinach
• Fresh lime juice, to taste
• Plain yogurt, for serving (optional)

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Preparation

1. Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
4. Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Steamed chicken

Five pounds steamed well at 25 minutes, but ten wanted more than the 30 I used.  It was cooked enough to eat, but not falling off the bone the way I like. 

fudge

http://www.healthfeeds.net/2017/09/20/delicious-low-carb-cream-cheese-fudge-weight-loss-programes/

ALMOND FLOUR SOURCE

https://www.amazon.com/gp/product/B0006ZN538/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006ZN538&linkCode=as2&tag=thenouhom-20

https://www.amazon.com/gp/product/B0006ZN538/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006ZN538&linkCode=as2&tag=thenouhom-20

HONEYWELL

Having a good week

I do feel better, and my eye seems some better.  I have been trying to keep it open.

Chuck and I went to breakfast at Alexis Diner on Monday at 7 AM and talked a long while.  It was a fine visit.  We had a grand breakfast.  The Diner made a potato free skillet with a side of grilled tomato.  Perfect for me.

I shopped the Price Chopper near there, or Market 32 as they like to call it.
After my last visit there, I said I would not go again.

However, this was a great visit with lots of fine sales and some things I just cannot find other places.I guess I'll go back.
However, I need to stop grocery shopping now and just eat up what I've bought because winter approaches.

Jay came this week and build my boat launch, cleared my bathroom drain, put in some kitchen light bulbs.  He seems very good.

Peter lost his job  baby sitting, but is looking for other work.  Great to have him focused on finding work.  Tomorrow Peter and I get my little refrigerator for upstairs.  Chuck found it for me at a Haitat for Humanity store.  It will replace the upstairs little refrigerator and be one more step in making my new upstairs into a comfortable spot to settle.

I also hope to bail and crank up the boat tomorrow. Hope it all works as intended.

I'm reading the David Harum novel.  Quite a good time.  It is a bit too sentimental in spots but that was the way of such books at the turn of the century.