“The
Ultimate Keto Cookbook”
Tempting
photo spreads may sell this book on going keto because not everyone can imagine
parsnip rosemary fries. I’m not on this particular lifestyle diet but I’m on
board with the creativity of recipes in this thick and beautiful paperback by
Brittany Angell, creator of BrittanyAngell.com. Just imagine rolling out menus
featuring these dishes:
*
Smoky Cracklin Pork Belly seasonings include that include maple, Himalayan salt
and cumin.
*
Dublin Coddle Stew, with thick-cut bacon and cauliflower rice will be your next
St. Pat’s Day go-to.
*
Pumpkin alert at this time of year? Plan ahead for Creamy Pumpkin Chicken
Noodle Soup. The Noodles are from shirataki, a plant fiber.
*
Taco Tuesday? Try Taco Spaghetti with Cilantro-Lime Avocado Pasta. I will.
What
I tried first was Sweet and Salty Peanut Granola Bars that are said to taste
like a Payday candy bar. But I actually had walnuts and pecans and sesame seeds
instead of the suggested peanuts and sunflower seeds. It’s the coconut oil and
honey or syrup and peanut butter
method of letting it all set in the freezer that turned out so well for me. The
author says her recipe tastes “ahh-mazing” and mine did, too.
Mama
Geraldine’s
Cheese
straws are a southern thing to me. Childhood memories of my mom’s fancy club
tables set with spicy, crunchy morsels fill me. I ate more than my share of
this “grown-up” appetizer and I loved Ms. Outlaw’s recipe that had a spicy
kick.
Wisconsin
cheese is in Mama Geraldine’s boxes of Aged Cheddar, Parmesan Herb, Pimento Cheese
and Chipotle Cheddar, but the taste is all southern. “Snack on, Y’all” is the
call of this Bodacious Food Co. in
Jasper, Georgia. If you know someone who used to make cheese straws, be assured
these little crunches will taste like their saught-after batches.
“It’s
how we entertain,” is what Mama Geraldine’s people say, and mean. Geraldine’s
has boxes key lime, Italian wedding and cinnamon mini cookies, all decked in
powdered sugar. Pecan Cini-Minis are billed thusly: “Simple Ingredients Purely Bodacious!” Baked with pride in
the mountains of North Georgia, these little cookies with Korintji cinnamon
made an excellent breakfast with fruit and coffee. I’m proud to say I made sure
to savor the nickel-sized treats by making each last for two bites. If I had to
pick one, I confess I favor the key lime. Ya’ll snack, like Mama says.
Sacred
Sauce
Sacred Sauce
creators want tasters of their sweet heat spark memories of their own “see the
world” moments. Okay. My mouth-on-fire makes me think of a beach-side bowl of
lime soup I savored on spring break in Mexico. It was the ‘80s. Well done.
Makers
are all about travel and adventure and proceeds for Rainforest Trust and
natural flavors such as Serrano chili, prickly pear cactus, garlic, tangerine
juice, mango, blood orange and habanero. With #Visionsineverydrop, they’ve
created a Sacred Salad Sauce, which confuses some diners. Not me. They just
understand that some of us heat seekers want to spice up our salads, especially
if they are fruit based. Be creative, like the loyal fans on www.sacred.site. You’ll be “naturally wild”
for it.
Darragh
Doiron is a Port Arthur area foodie socially distancing and still enjoying
great company and flavors. Reach her at darraghcastillo@icloud.com
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