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Weight No More: Back to Kitchen Busy—Back Burner Schemes & Tested Recipes

Monday, August 13, 2018

I had quite the kitchen reconnaissance week that led to several scores and a playful cooking weekend. I found a few specialized ingredients and had a couple of recipes passed my way (thank you 06Sarahliz) and I will share them soon.

I have been using quite a bit of coconut flour lately and paying way too much for it. The best price I could find it for at my local stores was $6-7/LB. Scouring the web I saw it for as much as $17/lb. The most disheartening part was I could not determine the source of the flour or even the quality of it. Finally I stumbled on Organic Non-GMO coconut flour $59.99 for 25 lbs (less than $2.50lb). Score!

Another product was Erythritol. This an alternative to sugar that does not spike glucose levels. I bought it for DH. He decided it is a good option for him. I had the same trouble finding it, but found a Made In USA source at a reasonable price.

My most exciting product I found is Sweet Corn Extract. This was expensive $35 for 2 oz. All of the reviews for it say that it has intense flavor and only a few drops are needed in recipes. I have high expectations for this product; I miss corn. The high carb count in corn just doesn’t fit my plan very well. I have several recipes on the back burner for this ingredient (coming Mon or Tues).

And a kitchen product review. I bought two silicone liners, one fits 8X8 and the other 9x13 pan; this allows me to bake and lift the item out of the pan easily. It even has lines to help cut even sizes. I had these for a few years now, but just used them again today and wanted to share.

If you want to know more about these products just send me a Sparkmail.

I have many recipes on the back burner— these are two I got to.

Stuffed Pork Loin (less than 1 carb/serv.)
The butcher shop down the street sells grass fed meats and pork loin was on sale for a song). Bonus—the butcher butterfly cut it for me.
4lb pork loin roast
1/3 C homemade ranch dressing
3 oz cheddar cheese, shredded
3 oz queso freso cremoso
½ C Chopped *broccoli
2 TB olive oil
2 TB Pork seasoning rub
1 TB Montreal steak seasoning
For Gravy: 1/3 Cup heavy cream and pan drippings.
*I prefer fresh spinach ¾ c chopped but I used what I had on hand.

Mix dressing, cheeses and broccoli.
Unroll the pork loin and spread the mixture evenly over the meat.
Roll the meat tightly.
Tie the roast closed at 2” sections ( I use unwaxed dental floss)
Brush the olive oil over the roast and rub seasonings all over.
Bake 325F for 80 minutes.
Remove from oven and let rest 15 min.
Make a gravy by heating pan drippings and cream until thick.
Slice close to each tie and remove string.

The other recipe I made for DH. Fudgy Keto Brownies typicallyketo.co

DH liked these and I confess, I tasted it. 1 net carb each I thought I could afford it.
My take—the erythritol made these overly sweet and oddly too chocolatey (is that possible??). They were fudgy—maybe too much so. The almond flour made them ever so slightly gritty.
I’ll be tweaking for sure. The plan is to make them more cake like by adding additional almond flour and baking powder. I’ll add walnuts to mellow the chocolate a tad. I think the nuts will also mask the gritty texture.

Still on the back burner---- Sweet corn extract experiments:
Corn flavored keto tortillas
Corn Bread!!
Tamale Bake
Corn-ish Relish.
Mock Atol de Elote
Hush Puppies
Hot Corn Dogs!
All Keto of course!

I think it is going to be a-maize-ing!
Ba dum ching


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