Tuesday, March 14, 2017

Low Carb Hot Cheetos!

"Cheeto" Dust:
-Jalapenos (approx. 5)
-Cheddar cheese slices (approx. 10 or cheese powder)
-Parmesan (1-2 Tbsp)
-Lime juice
-Lemon juice
-Red food dye (8 or more drops)

1. Slice jalapenos as thin as possible with a knife or mandoline (so they will marinate & dry easily)
2. Marinate sliced jalapenos in lemon & lime juice for 2-24 hrs. Dehydrate until crisp in dehydrator 1-2 hrs. Alternatively you could use your oven at 200F.
3. When jalapenos are finished store in air-tight container and dehydrate cheese slices, broken into quarters. Once the cheese is melted but pliable you'll want to flip them over so they don't get stuck to the tray. This should be done about an half our in. Dehydrate cheese until crisp but not browned.
4. In small batches grind jalapenos & cheese separately in coffee grinder ( high powdered food processor or blender may work also)
5. When both are powdered & sifted to remove clumps, add parmesan & combine. Then proceed with the "cheeto puff" recipe HERE (with the addition of red food dye in the batter).

When the puffs are cooled lightly coat them with cooking spray, sprinkle "Cheeto" dust & toss in a bag to coat evenly. Enjoy!

Note: Come check out my Youtube channel for more food related content: Rei Foodie

Tuesday, October 18, 2016

Here I am

Two months ago I started taking a new medication. I gave me severe side effects such as pain, nausea, fatigue and all around apathy. I stopped cooking, barely stomaching food, and what I did manage was less than ideal. As a result I stopped posting. Only now I feel like I am slowly returning to myself. I started cooking again and taking better care of myself. So here I am. I look forward to posting once again. :)

Tuesday, August 2, 2016

Big Eats in Northern California

So I've been in California, unintentionally for three weeks! Unequipped to cook I dined out daily.I have this chain of thought when it comes to dining out: What can I have that is Low Carb? Next what can I have that is Paleo/Primal? Then I choose an option that falls between those (with the occasional drink as you can see). Of course you have to adjust the menu and ask for substitutions & it can be tough eating your eggs when someone next to you is munching down on a buttery croissant. But most importantly it is doable...not to mention quite delicious.

Here are a few of my noms.
From the top left to right:
-California Pizza Kitchen: Pesto penne, asked then to substitute the penne for veggies
-Max's: Not many LC/Paleo options but really delicious food. Prime rib, potato & creamed spinach. I demolished that meat. It was beautiful.
-Armadillo Willy's: Ribs! Chicken! Sausage! Oh my! Potato salad & green salad as sides.
-A Good Morning Cafe: This place is sweet, seems like a local favorite. Veggie scramble, hash browns & link sausage.
-Max's: Bloody Mary. Scrumptious!
-La Bodeguita Del Medio: Refreshing Mojito & Seafood Ajiaco. Ah-maze-ing!
-Joanie's Cafe: Lox, cream cheese & chives omelette topped with hollandaise sauce! A low carbers dream. Pawned the muffin off to my mom. 
-Below are some snacks: figs & water kefir soda at the market outside Max's and some cheese crisps from  World Market.

Sunday, July 10, 2016

Chicken Pot Pieless Soup

Here I am, in a tropical climate, the middle of summer craving a comforting winter food like chicken pot pie. So I wasted no time and whipped this beauty up. Chunky vegetables, tender chicken in a velvety cream gravy served along side a steamy baked potato. Yum!

Serves Approx. 6
-6 Boneless skinless chicken thighs
-1 Medium Onion
-4 Celery Stalks
-1-2 Large Carrots
-1 Cup Fresh Green Beans cut
-1 (14.5oz) Can Chicken Broth
-1/2-1 Cup Half & Half or Heavy Cream
-1-2 Tbsp Arrowroot or Tapioca Flour
-1-2 Tbsp cooking oil such as coconut oil or bacon fat

1. Chop onions, celery & carrot. Cut green beans into 1inch pieces. Set aside each separately.
2. Add oil to large pot over medium heat. Cook chicken, turning over half way through cooking until juices run clear. Set chicken aside. Add more oil to the pot if needed.
3. Add onions to pot & cook until translucent. Stirring often  to prevent caramelization. Add celery & green beans. Again stirring often for a few minutes until tender. Then add carrots.
4. After a few minutes chop chicken & add it to the pot along with chicken broth. Cover & let it come to a simmer until vegetables are fully cooked.
5. Reduce the heat to low. In a bowl whisk together 1Tbsp Arrowroot powder with 1/2 Cup Half & Half until no clumps remain. Stir into pot & allow to thicken. Repeat process if needed. ( I usually eye the cream & arrowroot so just find out what consistency works for you)
6. Remove from heat & enjoy!

Wednesday, July 6, 2016

Easily Eggless

Ever have those mornings where the "incredible edible egg" are just not calling to your taste buds? For myself it is a rarity because I love eggs! Yet today I  took a nod at my cabbage and opted for something  else. A dish I make occasionally when my usual routines sounds mundane.  It's  hearty rustic flavors  and satisfying textures  fill the breakfast void. 

Serves 2-3
-1/3 medium cabbage roughly chopped
-2 medium potatoes diced ( Or Parsnips)
-1/2 onion
-3-4 Slices bacon
-Salt & Pepper
-1/2 Tbsp Apple cider vinegar 

1. Cook your bacon in a skillet on medium high heat until crispy. Remove bacon, keeping the residual oil in the pan. Use that to cook your onions till translucent. 
2. Add potatoes to onions, cook until tender & slightly caramelized edges. 
3. Then add cabbage to the pan & combine. Salt lightly & cook cabbage until gently wilted (you don't want to over cook the cabbage to mushy consistency)
4. Sprinkle vinegar & add cooked bacon by crumbling it in. Generously crack pepper & combine everything together, allow to cook for a minute or two more. Then enjoy!

To make this dish even more inviting dice & cook an apple right after the potatoes. I know it may sound strange but it really elevates the flavors. Also spices like caraway, cloves & fennel seed lend themselves nicely to this dish. 

Crisp crumbles of salty bacon, warm potato, the gentle sweetness & crunch from the cabbage and onion will keep you coming back for more. 

Saturday, June 18, 2016

Probiotic Pastimes

Look at the jewel-like beauties! Patiently awaiting their probiotic destinies. If you've had sauerkraut, kimchi & any sort of pickle from wild fermentation then you know canned are sad by comparison. I encourage you to try some fermented goodies if you haven't already.

You can find real wild ferments (meaning they were never heated nor cured) at health food stores & farmers markets. Sometimes even at super markets. Kombucha is popular & found all over, though it's an acquired taste. I'd start with something more mellow like fermented veggies. Look for key words like "raw", "wild" & "fermented".

Here (from left to right) we have salt, cucumber pickles, lemon juice with whey, citrus ume vinegar infusion, ginger/garlic/turmeric/lemon peel  and lastly a sample of berry lemonade with mint & whey.

Now if you just want to get in there & make your own ferments, be my guest. But follow these simple but crucial rules:

1. Always use a clean glass jar with a lid (wash thoroughly with soap & hot water, dry completely)
2. Always use unrefined salt (sea salt or himalayan salt, NEVER iodine table salt)
3. Always use purified water or filtered water
4. Always keep the food submerged under the liquid (using fermenting weights, I use silicone muffin cups & yes I submerged those cucumbers after this photo)

Here is a simple recipe for carrot sticks & information about getting started
Here is a great guide to know how much salt to use
Here is the ways you can ferment
Here is why using whey in vegetables is a bad idea

So get out there, educate yourself  & find what you like, Before you know it you'll be up to your ears in mason jars like me ;)

Friday, June 17, 2016

Currently Reading: Seoul Food & Brodo

Took a trip to the library! I'm automatically drawn to the cookbooks. I always check out the new arrivals first to see whats current. Seoul Food a Korean cookbook stood out to me with it's bright colors. Despite their diet being soy & grain heavy I figure I could get some new inspiration. Also Asian food in quite prominent here in Hawaii.

Next I found Brodo, a simple seeming book about bone broth. What could this book tell me that I don't already know about the golden liquid of Gods? So I borrowed it.

Seoul Food (a clever play on soul food) by Naomi Imatome-Yun
A vast collection of traditional & modern recipes,135 the cover states. Most of which are quite simple, most without pictures. I do appreciate a book with many pictures. It helps me anticipate the food. While most of the information was repetitive, I did learn some new things about Korean customs. Overall it was a decent book, capitalizing on it's simple yet bold dishes. Obviously there would be modifications to make the recipes Keto/Paleo compliant. But they serve as good inspiration.

Brodo by Marco Canora
Brodo on the other hand was quite extensive in information. Though very approachable for those not familiar with the Keto/Paleo movement. He discusses the benefits of bone broth & how it aids ones health. It's tantalizing descriptions of broth & add-ins made me salivate. Brodo is the name of the authors service window cafe. Where he sells bone broth exclusively to-go, like a hot cup of coffee would. It's location in front of his restaurant in New York. He offers nutritious add-ins and drinks broth religiously. Genius!