It's been a while since I've posted anything. I've been posting food pictures on my personal Facebook page for a while, and a few people have requested the recipes here and there. I figure now is as good a time as any to revive this blog.
For those who want a bit more information on the history and re-revival of this blog, read on. For everyone else, skip down to past the chef cooking.
This blog started as one where I had no stove, no oven - only a toaster oven, a deep fryer (which served as a way to boil water most of the time), a microwave, crock pot, and a pancake griddle. I was cooking for just me. I now have a full, working kitchen. I have a high powered blender, a food processor, an electric pressure cooker, microwave, a range (oven and stove), plus everything I used to have. To that end, I'll try to add some labels to make navigating a bit easier - in case you're want to find a recipe that uses your high power blender, or you want to skip the electric pressure cooker recipes, or whatever. Most of the recipes I make now include lots of leftovers - it helps me not cook as often, which is awesome when I'm exhausted from work and can't fathom being in the kitchen. I'm not going to promise any kind of schedule of posts. I may post several in one day, post every day, post a couple times a week, or skip a week. But, there will be posts, that I can promise! Now, onto the scheduled post!
I recently discovered the joy of purchasing a produce box. That was, oh, about 2 weeks ago. I'm still working through everything I ordered. In that box was a head of broccoli, about a pound. It sat in my produce drawer until last night. In that time, it went soft and kind of wilty (yes, I made up a word. Shakespeare did it, too). After a visual inspection and sniff test for any funk, it was suggested that I cut the very bottom off of the sad-looking broccoli and place it in a bowl of water. Pro-tip: do not use a paper bowl for this - my counter got an impromptu bath. After leaving it overnight, the broccoli firmed-up and was good to use.
It's hot, so I decided to make low-carb broccoli salad with it. I adapted the recipe from Low-carb Maven. I didn't have any bacon, but I did have some bacon grease I saved in the fridge.
1/4 pound bacon (or about 1/2 T bacon grease, warmed)
1 cup mayonnaise
2 tablespoons white vinegar
3 tablespoons Swerve (I used Splenda)
1/2 c shredded cheddar cheese
The original recipe also calls for sesame oil, but the first few times I made this, I found it overpowering, so I've omitted it ever since.
Chop the broccoli and place in a bowl/container. I like to use as much of the broccoli as I can, including the stems.
In a separate bowl, mix the bacon/grease, mayonnaise, white vinegar, and sweetener. I kind of measure this, but also go "by taste" here.
If needed, add salt and pepper.
Toss/mix the dressing with the broccoli, add the cheese.
For best taste, refrigerate overnight.
