Stove Top Shortcake

I do not like using the oven in warm weather or even in cold weather if it is for just a small thing. So how to get a little shortcake for those extra berries? Simple, make a stove top shortcake.

2 servings

1/2 cup/118mls almond meal

1Tbs/15ml coconut flour

1 egg

1 Tbs/15ml butter or coconut oil

1/2 tsp/2.5ml baking soda

dash of salt

1 tsp/5ml vanilla

Blend well and mound into 2 shortcakes in a pan greased with coconut oil; heat at medium high.  Cook for 2-3 minutes per side, or until brown and ready to turn over; cook on other side 2-3 minutes, or until done in the center.

Cool  then top with berries and whipped cream. Very satisfying.

Kenyan Curried Cabbage with Lamb

I found a version of this recipe a couple years back and it quickly became a favorite of mine for leftover lamb; plus, you can add lots of additional fat and that just makes it all even better.

1/2 a head of cabbage (white, savoy, bok choy) chopped

2 T onion diced

2T bacon grease

2T coconut oil

2-3 T curry powder

1 c leftover lamb steak/leg, diced into 1″ pieces

1/2 c sour cream

salt-pepper to taste.

Saute the onion for a minute or two, then add the cabbage, stir to coat well with the fat, then add curry powder to your taste, I use a lot.  Toss in the lamb and simmer for 15″ or more.  Stir in the sour cream and serve with an additional dollop on top.

Fatty Yummies

My grandkids help me make various versions of this recipe, often with lots of nuts and seeds, and they call them “Nutty Yummies”; so, keeping with the theme, these are in the Yummies category with an emphasis on lots of fat and little protein or carbs.  Good for a snack, dessert, or meal replacement.

In more or less equal combinations, but I often use up this and that jars of nut butter so I may go high or low; still they come out fine.

2 T Coconut oil

2 T tahini or sunbutter

4 T Nut butter (avoid peanut butter)

4 T  butter (Kerrygold is my favorite)

 

15 g Lindt 99% dark chocolate

 

1 oz raw grated coconut

 

1/4 c raw/roasted almonds

 

Option: 10 drops liquid stevia , &/or a teaspoon of vanilla or almond extract

 

Toss it all in the food processor, except coconut and chocolate, and spin to smooth-ish, then add the coconut and chocolate and process just a little to keep some chunkiness to both. Pour in a small container, I use a 5.5 x 7.5 Pyrex casserole–you want the mixture about an inch deep. Cover & refrigerate; after about 30-40″ score the mixture into 24 pieces and return to refrigerator. 

Opt: Take each  square and roll into a ball, then roll in coconut, cocoa, nuts

 

The nutrition is for this batch, but I play around with the recipe so much that nutrition counts have to be reworked each time.

Nutrition Facts

Serving Size: 1 piece

Amount per Serving

Calories 54

Calories from Fat 46.4

% Daily Value *

Total Fat 5.16g/7%

Saturated Fat 1.94g/9%

Cholesterol 5mg/1%

Sodium 28.31mg/1%

Total Carbohydrate 1.34g/0%

Dietary Fiber 0.74g/2%

Sugars 0.24g 

Protein 1.17g/2%

Est. Percent of Calories from:

Fat 86%

Carbs 9%

Protein 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.  Livestrong.com