Bread in a mug

May 21, 2020

This time I doubled the recipe and that cup from Susan held it fine.
I used twice the flour and twice the baking powder and twice the butter.   I did not add corn meal.  I increased the cooking time to 105 seconds and that was enough.
I used the results as "stuffing" with left over turkey.  I put it under the turkey and gelled gravy, then heated it in the microwave.
Great taste with pepper and Benson's
Next time I'll try some thyme as well.
One other new technique was to use an old toothbrush to coat the sides and bottom of the cup so the bread slipped out with no difficulty.

May 11, 2020

BASIC INGREDIENTS

1/3 CUP OF ALMOND FLOUR RAW

A BIT LESS THAN A TEASPOON OF BUTTER

1/2 TEASPOON OF BAKING POWDER

1 EGG - I USED LARGE

Half teaspoon of corn meal (optional)

Cook on high for 90 seconds
Again added a half teaspoon of corn meal.  Next time, I'll try a bit more.
I whisked with a fork in the white bowl and then put it in the tall cups Susan Johnson gave us.  I could double the recipe in these.  I buttered the sides of the cup, and the bread slipped out easily.

I coated it with some white meat turkey I cooked yesterday and some gravy Elizabeth made.  Great lunch.  The bread makes up for no dressing.




March 23

BASIC INGREDIENTS

30 GRAMS  ie  1/3 CUP OF ALMOND FLOUR RAW

10 GRAMS ie A BIT LESS THAN A TEASPOON OF BUTTER

1/2 TEASPOON OF BAKING POWDER

1 EGG - I USED LARGE

This time I received the NO SALT  baking powder in the mail.  I also added in just a bit of corn meal and while that raises the carbs slightly, it did give a better flavor.

Last time I had trouble whisking in the cooking cup, so I whisked in a white bowl and found that it was easy to transfer to the cup.  The result was much better.

I cut the single loaf lengthwise and soaked it in the juices of pork and peppers.  That was very good.  I need to work on ways to avoid the dryness of this bread.

4-14-2019
I forgot the butter.  Still got bread.
Used olive oil spray as nonstick on the cup.  Worked fine.



March 13, 2019

I do have to count the salt and not over eat.  Salt in the baking powder is 5% per small amount serving.   Also, don't whisk in the cooking cup.  It left flour unmixed on the bottom.
This time I double the flour and used two eggs.  I think I could triple the flour and keep two eggs.


December 27, 2018
By mistake tossed in a teaspoon of baking soda along with the baking powder.  It made the bread much lighter and more like regular bread.  I'll do that again. Zero carbs in baking soda.


December 16,2018
Made the standard one egg recipe and had it with a cup of tea in Ashcraft cups.  Put on jelly, first a sugar one left by Cory in Michigan, and then the Smucker's sugar free.  Sugar free just as good,



Version
 April 19  2018
Two eggs, a clump of shredded Mexican cheese, about a quarter cup of sesame, extra butter.  
I used the glass mug and the mixture stayed in the mug.  I needed another 20 seconds of cooking, so set it at 110 seconds.  I sliced the results thin, fried them in olive oil and put the latest pork stew over them.  That worked very well.

Version on Jan 25 2017 -  I used two eggs, about the same baking powder, the same flour, twice the butter and a quarter cup of shredded mozzarella.  I should have used a large cup, but as the mixture topped the one I used, the loaf still stayed in tact.  The loaf was twice the size with the same amount of flour.  I estimate 10 carbs per loaf.  Two slices was plenty so about 3 carbs per serving.
I topped this with cooked tomatoes from the Hernando Farm Market some mozzarella , garlic powder, pepper.  It made a fine breakfast and cooked well in the microwave.  I might try toasting the bread next time and then pouring the mixture over it.
Oh, I did not whisk it, I used the hand beater and may have pushed a bit of air into pockets of the bread so it was not quite as dense as the whisked version.

VERSION 3-6-2018
I used walnut flour, but I don't think it rises as much.  Perhaps I needed to kick a bit more air into it. P used two eggs, some mozzarella cheese, a bit more baking power.  The bread was perfect for a version of French toast with sugar free maple syrup and butter.


INGREDIENTS

30 GRAMS  ie  1/3 CUP OF ALMOND FLOUR RAW
10 GRAMS ie A BIT LESS THAN A TEASPOON OF BUTTER
1/2 TEASPOON OF BAKING POWDER
1 EGG - I USED LARGE


Whisk it all up.
Put it in a coffee mug
microwave on high for 90 seconds.

Overturn cup and the little bread cylinder comes out.  Slice and eat.

https://www.youtube.com/watch?v=uE98gHygT4Y

I don't have measuring spoons and only a 1/2 cup, so I estimated everything I used.  It still turned our great.
I used raw because re referred to making our own flour with almonds.

Here are more of his recipes.
https://headbangerskitchen.com/keto-recipes/https://headbangerskitchen.com/keto-recipes/

Here is my next one to try.
https://headbangerskitchen.com/recipe/low-carb-bread/
https://headbangerskitchen.com/recipe/low-carb-bread/

FISH CHOWDER.

APRIL 17. 2020

FISH CHOWDER

Made a good fish chowder from leftover fish in the fridge.

I took the head from one of the last Gulf seatrout, added in the dorsal fin and one piece of deep fried.
I heated up some rice milk and a couple teaspoons of unsalted butter. I chopped up some portobello mushrooms and added those.
I tried to cook all of it just below boiling and did a pretty good job.
I added onion powder and black pepper.

When the fish head had steamed I pushed off the cheeks and nice chunks of meat still attached when the head had been cut off after the initial oven cooking of the entire fish. I discarded the rest of the head and as many of the bones from the dorsal as I could take out.

It turned out to be a delightful chowder. I am impressed with this rice milk.

LEFTOVER TURKEY RECIPES FOR BOB STAPF

Chop up some onion, some green pepper, and some sliced portobello mushrooms and cooked white meat, also chopped.  Let's say a cup of each.

Add spices to your liking.   I like Parika, turmeric, and black pepper. You may want some salt.  I use my Benson's salt substitute.

You might like a shake or two of Worchester sauce, but don't let it overpower the other flavors.

In a fry pan sauté the chopped ingredients with spices.  You can start with olive oil, but I had dripping oil from the turkey.

While the mixture is cooking, slice a couple russet potatoes and microwave them for three and a half minutes.  They should be soft.

Once the veggies are cooked and edible, stir in three or four  tablespoons of sour cream, turn down the heat, and stir the mixture until the sour cream makes a sauce with the rest. Taste and add more sour cream if desired.

Put the slices of potatoes on your plate and top with the medley.  Taste and add more seasonings if desired.    Add hot sauce if desired, but not too much.  (Rice works well here too, but I prefer potatoes)

toast and butter accompany this well.  Especially good is a crisp piece of bakery bread that is light and full of nooks and crannies.

Pair this entre with some homemade sponge candy for dessert.  Mail any left over sponge candy to me.  Don't mail the left over sauce, it drips in the mailbox.

DAY TWO

For breakfast take a small amount of sauce from the first recipe and reheat, reducing it to almost a paste.  In a separate part of the fry Pan cook an egg or two (I cooked one but it was double yolked)  and turn it over the paste for the second side. While it cooks, make toast.  Serve the concoction over a slice of that bakery bread crisped in the toaster.  Make sure the coffee is hot.  You will want it with this breakfast meal.

HOTCAKES SALT FREE

Hotcakes - Homemade, salt free

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Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 127.5

• Total Fat: 4.5 g
• Cholesterol: 29.3 mg
• Sodium: 208.1 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 0.5 g
• Protein: 4.0 g

View full nutritional breakdown of Hotcakes - Homemade, salt free calories by ingredient

Submitted by: TXLADYBUG

Number of Servings: 8

Ingredients

1.25 cups all purpose flour - sifted
3 teaspn baking powder
1 tablespn Splenda
1 egg
1 cup 1% milk
2 tablespn salad oil, or melted margarine, or
bacon grease

Directions

Sift together flour, baking powder, splenda. Combine milk, egg, & salad oil; add to the dry ingredients. Stirring just until flour is moistened. Batter will be lumpy

Bake on a hot griddle

Makes 8 4" pancakes

Number of Servings: 8

Recipe submitted by SparkPeople user TXLADYBUG

HOMEMADE CHILI POWDER

Ingredients

• 1/8 cup sweet paprika
• 1/2 teaspoon smoked paprika (optional)
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons onion powder
• 1 teaspoon dried oregano

FISHING POKER COLDS

We are both down and inactive with colds.
We did have a grand day on the Gulf catching speckled sea bass with Rick Spratt.  We had company, but they don't want to be on blogs and such.
I took the fish whole and they are delicious.  We've eaten a couple meals.  Elizabeth made a fine soup today with a base of chicken broth that blends flavors well..  I best like they fried in bacon grease.  Well, refried really because we had had baked them first, one with pork belly and one with dill and butter and lemon.
I am hoping to feel better soon.  I have two scheduled times for poker, one for the nickle dime here at the Clubhouse, one for higher stakes at Mike's friend's home game.
More visitors coming too.  It is a busy time.  Yesterday Dana booked to come with Cory, so we'll go fishing again.

Slowly I'm reading and forgetting what I read.  Pops is the book on Louis Armstrong.
Interesting today was that a very influential song, Gut Bucket, gets its name from the bucket where fish cleaning guts are tossed under the cleaning table.

https://www.bing.com/videos/search?q=gut+bucket+blues-louis+armstrong&view=detail&mid=206D57CB7EA8E3A5843F206D57CB7EA8E3A5843F&FORM=VIRE0&ru=%2Fsearch%3Fq%3Dgut%2Bbucket%2Bblues-louis%2Barmstrong%26form%3DEDGEAR%26qs%3DAS%26cvid%3D6bbe924001a844c09359d6db4e9f096a%26cc%3DUS%26setlang%3Den-US%26elv%3DAXK1c4IvZoNqPoPnS%2521QRLONBobTstD9zYHoOBPAcjgOEdeoomhh1xUlwqOEHemGVVAc9s%2ALR8lOu8TIwPbngp0XietKkbWgZAknSbsbVbpZy%26plvar%3D0%26PC%3DMSE1&fbclid=IwAR19pvd2wE2Pwv2p5-pwIJ4jWosow3409qoxMeOhKRfe2TaVDhpxahz6uww
gut bucket

https://www.youtube.com/watch?v=cgh2GSW8Kwshttps://www.youtube.com/watch?v=cgh2GSW8Kws

FISH RECIPE BOOKS MULLET AND CATCH OF DAY

Catch of the Day John Shumacher

Fish Florence

4 white baking potatoes
1/2 cup clarified butter
1/2 cup shallots or red onion cut 1/4 inch pieces
3 cups fish pieces but into one inch squares
1/4 cup seasoned flour
1/4 tsp dry mustard
1 tsp paprika
bit of pepper
1/4 cup sherry wine.  I could use the non alcoholic
1 cup heavy cream
1 1/2 cup mushrooms cut into quarters

***************************************

Peel the white potatoes, cut in half, and boil to just tender
Our off water and let the potatoes steam off for two minutes.  Then cover with a towel

In a heavy sauté pan melt butter.  Add shallots and cook until transparent
Add fish  and sauté until the fish is white.
turn fish.
Combine flour mustard, paprika, pepper,   Sprinkle over fish.  Add sherry, cream, and mushrooms.  Bring to boil an simmer on low heat for 4-5 minutes.

Rice potatoes, place on a warm dish,  and put the fish and sauce on top.


********************************************

Walleye and Morel Mushrooms

4 fillets of walleye with skins on
12 small to medium morel mushrooms
1/4 cup butter
1/2 seasoned flour
1 cup egg wash
1 tsp lemon juice
seasoning of choice
lemon wedge2 tsp fresh tarragon

Dredge the fillets in flour and fry in butter until golden brown
Add mushrooms and a splash of lemon juice.
Turn mushrooms.
Add wine and tarragon

******************************************************

more to come