Pumpkin Custard

2 eggs
1 can unsweetened coconut milk (14.5 oz)
3/4 C. pumpkin puree
1/4 C. non nutritive sweetener
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. xanthan gum
1 tsp. vanilla

Have cracked eggs ready in a bowl, and set aside where it will be within reach. In 2qt. sauce pan, using a whisk, combine milk, sugar, pumpkin, and xantham gum over medium heat on stove top. Allow get get warm, but not boil. Whisk occasionally to prevent scalding on bottom of pan. Remove milk mixture from heat, preferably to a burner that's turned off. Mix about 2 tablespoons of hot milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.) Remove pan from heat and stir in vanilla.

Makes 5 servings: 144 calories, 7 carbs, 2 sugar, 3 fiber each.

Happy Halloween

“Be silent in that solitude,
Which is not loneliness—for then
The spirits of the dead, who stood
In life before thee, are again
In death around thee, and their will
Shall overshadow thee; be still.”

—From “Spirits of the Dead” by Edgar Allan Poe

Ginger Harvest

 
I dug up the ginger today. Frost is on the way, and I didn't want the plants to get damaged and start rotting. In theory, you can leave it planted for next year. If trying (and failing) with with strawberries, chives, rosemary, and sage was any indication, it gets too cold to leave it in the ground. Dig up ginger when leaves begin to die back. Trim off leafy bits, wash off ginger chunks, then store (dry) in a Ziplock baggie in the refrigerator. Will keep for 3 months (in theory).

Pb cookie

1 C. natural peanut butter
1/2 C. Splenda
1 egg

Mix, scoop into balls, flatten , Bake 350* 12 minutes.

If 12 cookies, 1 cookies is 4g carbs, 1.3g fiber, 6g protein, 100 calories.

Roasted Herbed Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 Tbs. olive oil
2 cloves garlic, chopped very finely
3 Tbs. unsalted butter, softened
2 Tbs. fresh thyme, chopped
½ tsp. garlic powder
5 Tbs. almond flour
1½ Tbs. lemon juice
salt and freshly ground black pepper to taste

Preheat oven to 400*F.  In a skillet, lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.  Arrange the mushrooms in a a 9x13 cooking dish with the stalks facing upwards.In a small bowl, mix together the butter, garlic, thyme, lemon juice and seasoning.  Spoon a little garlic butter on to each mushroom, then lightly press the almond meal on top.  Bake mushrooms 15 minutes until  golden around the mushroom cap.

1,111 calories, 20g carbs, 6g fiber, 117g fat, 14g protein for the entire tray.

Plotting

Fly my pretties. FLY!!

Chicken stew

Whole raw chicken
andoule or kilbasa sausage
1/2 head celery
1/2 large sweet onion
2 green onions, sliced
2 medium sized carrots
1/2 lb green beans
large can diced or crushed tomatoes
2 bay leaves
Garlic,pepper, and salt to taste

In a large pot, place you washed chicken. Add enough water to cover chicken. Cut onion into large pieces, keep skin on. Cut one carrot into large pieces. Cut 3 celery ribs.into large pieces. Place large cut vegetables in pot with chicken along with bay leaves. Boil until chicken is tender. Get another soup pot. Place colendar on top of second soup pot. Pour contents of first soup pot into collendar. Let the chicken cool. Separate meat from bones and skin. Return good chicken meat to the 3nd pot. Discard vegetable matter. Dice remaining celery and carrot into bite size pieces. Add celery, carrots, tomatoes, and green onion to soup. Sautee sausage until golden and delicious, then add to soup. Simmer soup on low until flavors combine. Season as necessary. I always use pepper but I felt this soup needed a bit of salt to make up for the heavy celery base flavor.