Category Archives: Recipes

Time For Some Egg Stretching!

Eggs have long been my main source of breakfast protein. With the price of eggs going crazy right now, I have had to rethink how many we are consuming.

Hmmm. How do you stretch an egg?

I’ve shared a couple recipes recently that have featured cottage cheese – an often-overlooked source of protein.

Thankfully, I do consume dairy without serious adverse effects. A little more flatulence, perhaps, but with the price of eggs, it’s worth it – and its creamy deliciousness is delightful.

Recently, I tried out a frittata recipe featuring sauteed minced potatoes, assorted veggies, optional meat, and – EIGHT … count them – EIGHT EGGS!

Egads!

I cracked one into the mixing bowl. Two. Three. Four. Gulp … Five …

Okay! No more! Nuh-huh!

Clearly, I needed more protein – more stuff – to complete the liquid required to pour over everything.

Enter three dollops of cottage cheese.

The result was yummy in every respect.

“Wait!” you say.  Your family turns its nose up whenever you offer cottage cheese? No worries!

Simply blitz your egg/cottage cheese mixture using an immersion blender or food processor and voila! You have turned the combination into creamy wonderfulness! No one will be the wiser.

Shhh! Our little secret.

Below is how I tweaked the JenSmiley@substack.com recipe. Again, this is a concept recipe that is perfect for modifications based on what’s in the refrigerator.

How are you dealing with the rising egg prices in the United States?

In health –

Deidre

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Stuffed French Toast – A Different Kind of Yum!

Before you entertain visions of thick sliced bakery bread cleverly slit open and stuffed with a fluffy, cheesy, sweet cloud of decadence … hold it right there. We are going in an entirely different direction.

Think yummy, eggy French toast topped with savory goodness.

Think making it the night before, if you wish, so there’s only the baking to be done the next morning.

Think enjoying the leftovers the next day with no effort!!!

Yes!

Best of all, it’s a ‘concept recipe’ that’s easily adaptable to ingredients on hand.

We’ve developed a saying at home to describe using the last dab of anything. We call it ‘community service.’

We are performing an act of community service when we eat that last piece of cheese, drink that last half-glass of kombucha from the bottle, or heat up that half-bowl of soup languishing in the refrigerator.

When preparing this week’s version of Stuffed French Toast, I used the last four okra, looking for a home. The week before, there were a few seasoned oven-roasted potato wedges that were put to good use.

As you look over this concept recipe, imagine how you might adapt the ingredients to what you have on hand.

Stuffed French Toast

Grease a baking dish sized to fit a single layer of the bread component.

Place slices of bread at the bottom of the dish to cover the entire area. Sourdough is our bread of choice.

In a sauté pan, crumble and cook ground breakfast sausage. For a square 8–9-inch glass pan, I used 1/2-pound ground sausage.

When the sausage is almost cooked, add some diced onion, maybe bell pepper, mushrooms, fresh okra (oh, yes!), cut up leftover roasted or baked potatoes, or anything else that suits you and might assist in community service.

Continue to cook and brown the mixture until the sausage is cooked, the onion becomes translucent, and the veggies begin to brown.

Meanwhile, in a medium bowl, whisk eggs, a dollop of heavy cream (half and half will do, but the heavy cream is the yummiest – having said that, you can ‘thin’ the heavy cream with water if more fluid is needed). Season with salt and pepper. For the square baking dish, I used six eggs.

Spread the sausage and vegetable mixture over the bread layer. If desired, sprinkle grated cheese on top.

Pour the egg mixture evenly over the top.

At this point, you can cover and refrigerate this overnight or put it into a preheated 350-degree oven and bake for 30-35 minutes or until a knife comes out clean.

Download the recipe here:

The square pan made four servings – two for now and two for later! I left it in the oven a few minutes too long and things got a bit browner than I had wanted, but we both agreed that it was a yummy breakfast!

Now, that’s community service in the kitchen at its finest!

In health –

Deidre

Next week, I will post the results of my following my own advice: how I found energy and a mindset that changed the path of my day. Make sure to subscribe to foodtalk4you so you will not miss a single post delivered directly to your in-box Tuesday mornings!

Caregiver Confessions

Note: Make sure to read until the end to catch an important tweak to last week’s Cottage Cheese Blueberry Bake.

This week’s post is a confession – or, more accurately – a sharing of a recent revelation.

In the final editing process for the content in my next book, Toolkit for Caregiver Emotions, I am making sure to mention, those who are short-term caregivers might experience the same mindsets and emotions experienced by those who are long-term caregivers.

Hah! Little did I know I was going to be a short-term caregiver, who would experience some of those same things.

My sweetheart just had hip replacement surgery. We’re looking at a six-to-eight-week standard recovery for general mobility issues.

Meh. No big deal, right?

Caring for someone with post-op pain concerns, decreased mobility, and who uses a walker along with other adaptive equipment is not the biggest hurdle ever for me.

I found, however, that my role as the primary caregiver, helping with activities of daily living, (such as bathing, dressing, and bathroom needs) – along with managing a variety of new temporary medications – quickly put me at risk of falling into a mindset of self-neglect.

Granted, there are no raging, random caregiver emotions here. The first two to three days post-op were hard on both of us – it’s a shared experience – but as I observed myself, it was easy to see self-neglect wiggle its tenacles into my day.

As we both experienced for the first time all the hip replacement concerns – the ice pack apparatus, careful spacing of pain meds, frequent transfer concerns with bed/chair, home exercises, movement restrictions, and dealing with the side effects of medications – we were both frequently exhausted.

Then it happened.

“My sweetheart is all set now; I’m just going to rest – I can skip my shower and my daily vitamins.”

In those first two days, I think such a mindset is normal. The importance of caregiving being a priority is evident as our kitchen island has been taken over by medical paperwork, and a row of short-term medications serves as a reminder to administer them on time.

But, dear caregivers, going beyond that initial adjustment period with self-neglect is not healthy.

Remember, there are two patients in any caregiving situation – the person giving the care and the person receiving the care. Ignore the needs of the first one and the needs of the second one might not get met because the first one may have collapsed!

If your adjustment period is not getting better – as ours did, thankfully – then it’s time to call in for help. Use those offers of assistance to free up time for your daily selfcare.

Next week, I’ll be sharing another breakfast casserole recipe that was easy to prepare in advance and gave us a fresh-from-the-oven treat this morning – no big clean up – and a promise of another easy meal the next day.

Speaking of recipes – as I prepared that Cottage Cheese Blueberry Bake again this week, I paused after stirring the ingredients a final time. Hmmm. Wasn’t there oatmeal in the version I baked the first time? Friends, caregiver brain is a real thing. Yes – please add one cup of uncooked oatmeal to that recipe. Apologies for any inconvenience or recipe “flops.” Sheree is reposting the downloadable corrected recipe below.

In health and healing –

Deidre

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How ‘Bout A Little Loco Moco?

Food from around the world is so fun to explore. Often, regional dishes reflect the beauty and the unique features of that area and often include an interesting background story.

My daughter and son-in-law introduced us to a special dish from Hawaii during our recent visit there that brings comfort food to a bowl.

The dish – Loco Moco – was reportedly created in 1949 in Hilo, Hawaii, at the Lincoln Grill Restaurant. Owners, Richard Inouye, and his wife, Nancy, were responding to a request from some teenagers from a local sports club – who were requesting an alternative to a sandwich that was inexpensive and could be quickly prepared.

They asked Nancy to start with rice in the bottom of a bowl, add a hamburger patty, and cover the whole thing with brown gravy. Eventually, a fried, sunny side up egg would grace the creation’s top.

But the name – Loco Moco – adds another fun fact.

The teens named the dish after one of their members, George Okimoto, whose nickname was “Crazy,” because of his crazy teenage antics. Another member of their group, George Takahashi, (right), who was studying Spanish in high school, thought of using the name, Loco, which is Spanish for crazy. They added, “Moco,” to the name which, “rhymed with loco and sounded good.”

I’m wondering if the boys chose “moco” as a variant of “moto” in George’s name to complete the naming for their crazy friend?

To qualify as the genuine dish, the ingredients must be assembled in order, and the egg must be sunny side up. Stacking a second layer is allowed to retain the name, but layers must be in the order of rice-hamburger, patty-gravy, sunny side up egg.

Below is “Keeping It Reele’s” version of stacking a Loco Moco

Variations in choice of meat, or any other ingredient, require a different name such as, “Spam Loco,” “Kalua Loco,” or “Shrimp Loco.”

Loco Moco can be found in restaurants all over Hawaii and has been featured in several cooking shows.

Does Loco Moco fit into a foodtalk4you style diet? As a regional treat? Absolutely!

Our eggs were organic and locally farm raised. The meat was organic. The gravy and white rice were treats.

Yum!

Aloha – in health –

Deidre

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Mahalo – that’s thank you in Hawaiian!

The Magic of a Wink!

Tonight, many of us are anticipating the arrival of a Jolly Old Elf, putting his white-gloved finger next to his nose as he bids us adieu for another year.

And that wink!

Winks are full of joy, mischief, and an inside secret.

Well, I’m sharing a little bit of a secret with you right now.

An easy little cookie that seems to wink at you!

Yes, I am speaking of my previously published Almond Macaroon recipe, now updated and even better, as Almond Winks.

These are gluten free, with that over-the-top sweetness of almond paste ramped down, making these little jewels into a ‘wink’ sure to please.

So simple to create, you can whip these up today in time for a family treat, and in time to leave for Santa as he speeds through his rounds in the wee hours.

Thanks go to our own magic elf, Sheree, who is making this recipe easy for you to download and print!

In my test kitchen today, I used a different method of baking. Note the mid/lower oven rack and the one about 4 inches above it. That beginning of a golden color in the cookies was achieved by baking the first 20 minutes on the lower rack – and then finishing on the top rack for 4-6 more minutes, making sure to not over bake.

Best wishes for peace, love, and joy in all our hearts, regardless of our beliefs.

In health –

Deidre 

NOTE FROM SHEREE: With both Deidre and I being grandmothers, (yes, believe it not), and being the Christmas season, I wanted to post something special relating to warm memories of grandmothers baking cookies with their grandchildren. Hope you enjoy it.

GRANDMA’S SECRET RECIPE

Grandma’s in the kitchen,
with a smile so wide,
mixing up a potion, and I’m by her side.
She says it’s magic, and I believe it, too.
With a sprinkle of laughter,
and a pinch of, “I love you.”
Her cookies are the sweetest,
and the hugs are the best.
Grandma’s secret recipe
beats all the rest!

Unknown author

Merry Christmas, everyone – God bless you all.

Sheree

That’s Nuts!

With the holiday party and baking season upon us, we turn to the subject of nuts. We’re talking about walnuts, pecans, cashews, and the like.

Nuts can be a powerhouse of nutrition with fiber, healthy oils, and beneficial phytonutrients that cut down on inflammation and ramp up heart health, blood sugar balance, and so much more.

But there can be a downside to nuts, depending on how they are treated.

Longtime readers of this blog or my book, Toolkit for Wellness, know that raw nuts are better than nuts highly processed in unhealthy oils.

But raw nuts still have factors in them that can inhibit proper absorption of nutrients and can contribute to unhappy tummies.

Enter the ‘activated nut,’ which has been handled in such a way as to eliminate the anti-digestive phytates and to activate beneficial digestive enzymes instead.

Activated nuts require soaking first, followed by dehydrating.

To soak:

Use glass bowls, if possible. Metal bowls may discolor but can be cleaned using Bar Keeper’s Friend.

Dissolve approximately 1 teaspoon of sea salt in 6 cups of water, add raw nuts, and soak. I buy large bags of nuts, so this requires multiple bowls.

Walnuts, almonds, and pecans can soak 12+ hours; cashews take just 6 hours. The water will turn quite brown.

Using a large colander, thoroughly rinse soaked nuts and spread out on towels. I have a large bath towel dedicated to this process – some staining may occur. Roll the towel up and let the towel soak up any extra moisture for a few minutes.

If nuts are to be used in a blender or food processor, they can be used now; but if long-term storage is desired or if they are to be used in baking, dehydrating is necessary.

To dehydrate:

If using a dehydrator, spread nuts out in a single layer on each tray needed, allowing for good circulation of air around the nuts. Do not crowd them. Place trays in dehydrator. Set temperature to 115-125 degrees and set timer for 12 hours.

When time is up, check for dryness and lengthen the time as needed. Store in a closed container in a cool environment.

If using the oven method, spread nuts out on large baking trays without crowding them. Set the oven at its lowest temperature. Since oven heat will be higher than the dehydrator, the drying time will be shorter. Stir nuts every hour and check for crispness after 6 hours.

Freezing nuts will lengthen their shelf life.

The resulting nut is light, crisp, and brimming with goodness!

I mostly activate pecans and walnuts, but now that my trusty dehydrator has found a place in my new home, I will return to activating almonds and cashews again as well. The brown outer covering of the soaked almond can be pinched off prior to dehydrating if desired.

Happy, healthy snacking and baking –

Deidre

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Humming for Hummus

Do you realize we are well into the holiday season?

The weekend before Halloween, I couldn’t find a parking place at the local grocery store! The scene before me resembled the mad crush we see just prior to Thanksgiving that continues all the way through New Year’s.

Party season is already in full swing!

Whether we are geared toward gathering to cheer for our favorite team, celebrating an event or holiday, we do love a good party.

Spanakopita

And that means having a few recipes up our sleeves to whip up in short notice that will please a crowd. Sure, it’s handy to have some packaged frozen delights we can throw into an oven with practically no effort – mini quiche and spanakopita are some of our favorites – but sometimes I just want to share something I have made.

I do not remember how the concept of pumpkin hummus entered my mind. I may have been looking to pair pumpkin with cream cheese, but what I discovered is way better!

After the requisite Google search for recipes, I compared the ingredients of the top two, side-by-side. You can see how my quick notes were dripped on and blurred.

The result is a hybrid of the two, plus my personal tweaks.

This dip was a big hit at a recent gathering and is so easy to pull together with ingredients that are generally on hand. The exception to that might be tahini – which may not be a staple for you, but it’s easily found at the grocery store.

The recent discovery of pumpkin chips at Trader Joe’s provided the perfect dipping complement to this savory pumpkin hummus.

The downloadable recipe is below. You pretty much throw everything into the food processor and that’s it!

As recommended by one recipe, I drained the chickpeas/garbanzo beans, saving the liquid. After the initial blitzing of the ingredients, I added about 2 Tablespoonfuls of the liquid to thin the hummus just a bit.

The second time making this, I remembered to process the hummus even more. The first time around, I noticed some thin slices of chickpeas had escaped becoming pureed.

Tasting the hummus before finishing is crucial. Both times, I determined a few more shakes of all the spices would be beneficial to boost flavor.

I opted to use a few shakes of red cayenne pepper in lieu of red pepper flakes – my goal was to give interest to the naturally gentle profile of hummus – not to give a spicy kick that would result in reflux.

Pepitas/pumpkin seeds provide the perfect garnish after swirling the plated hummus with the back of a spoon and drizzling a bit of extra virgin olive oil on top.

Yum for hummus!

In health –

Deidre

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Experiencing Self-Aversion? We Can Help!

Do you have a sense of body dissatisfaction?

The causes are as numerous as the stars. Some of us may not be as trim as we might want, while others of us get in shape only to lose it.

First, your shape is YOUR shape – not someone else’s. No one should measure their own health or appearance in relation to society, Tik-Toc, or any other medium.

But being mindful about how I was feeling in my own skin, I knew I didn’t like the feel.

Plus, there was that whole thing about the nimrod who took over my body. I let poor thinking pull me into trying to ‘fit in’ to a norm that was NOT ME – that’s never a good idea.

After five days of being gluten and sugar free, the pain in my hip from the self-induced inflammation was finally gone. Whew! That’s something I do not want to feel again.  

So, my seminal moment of clarity, motivation, and desire for change came as a trifecta:

1. Not liking the feeling of waistline lumpiness

2. Knowing I had caused inflammation in my body.

3. Reading a book recommended by a friend, who was experimenting with his own body redesign.

About that book. The Amazon sales page showed that the author and I had similar points of view on diet, exercise, and approach to change and sustainability.

When I opened Timothy Ferriss’s The 4-hour Body, I was intrigued. This thick publication will take some time to read; but I was confident enough to implement his familiar concepts after just page 85.

Cleaning up one’s entire way of eating is, excuse the pun, biting off too much to chew, and virtually guarantee’s failure due to the overwhelm.

Tim and I agree that if you adjust just one meal – breakfast – great results can follow that will encourage more extended modifications.

Here’s an easy punch list using our combined ideas:

  1. Drink a glass of water first thing in the morning to get hydration started.
  2. Eat within one hour of getting up to kickstart metabolism, normalize blood sugar and insulin levels, help stress hormones naturally decline, assist with weight loss, and help maintain muscle. If you skip breakfast, failure is guaranteed for a body redesign.

3. Aim for high protein and no added carbs of the white variety: potatoes, breads, grains, or sugar. No fruit or fruit juice (a sugar bomb). Tim’s goal is 30 grams of protein at breakfast which is achieved by using 1 whole egg, egg whites, and legumes (esp. lentils or black beans).

4. Add vegetables: spinach – especially for its attributes for improving muscle performance and glucose metabolism; any cruciferous vegetable (broccoli family and cauliflower), or my favorite – okra. Onions and mushrooms add variety and flavor.

Lentils are a staple in my breakfast scramble and are a more user-friendly legume in terms of flatulence/gas repercussions.

Start by cooking or reheating the green veggies in your sauté pan. Lentils can be added to this mixture or sprinkled on top after serving. Add the eggs to the mix, cook, and serve. I like to add whatever’s on hand: a few sliced cherry tomatoes, avocado, arugula, and top with a dollop of salsa or a balsamic vinaigrette.

Like Mikey once said, “Try it, you’ll like it!”

Try it for six days, return to your normal meal for the seventh as a reset, then repeat. As always, check with your healthcare provider before changing your diet or exercise routines.

Coupled with a bit more exercise, I’m headed in the right direction – for me.

How about you?

In health –

Deidre

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Creating Octoberfest!

There’s so much confusion in this world, why add to it? Valentine’s Day is on February 14. Saint Patrick’s Day is on March 17.

Done.

But then, in 1971, an Act of Congress moved several federal holidays; Washington’s Birthday, Memorial Day, Columbus Day, and Veterans Day; to ‘designated Mondays’ to create three-day weekends for federal employees.  

Okay.

But Oktoberfest in Germany? Not in October? Honestly?

Does the name of a celebration have no meaning?

Sheesh.

It was only in recent years I learned Oktoberfest celebrations in Germany are finished, done, kaput and put away by October.

Really?

According to their official festival website:

The first Oktoberfest was held in the year 1810 in honor of the Bavarian Crown Prince Ludwig’s marriage to Princess Therese von Sachsen-Hildburghausen. The festivities began on October 12, 1810, and ended on October 17th, with a horse race. In the following years, the celebrations were repeated. Later, the festival was prolonged and moved to September to utilize warmer weather for enjoyment of the outdoor events.

As a firm believer in truth in packaging, why not call it Septemberfest?

Defying the rules, we were invited to an Oktoberfest gathering at a friend’s house in October!

The hosts supplied the venue, brats with sauerkraut, a start on the beer selections, and the guests brought the side dishes, and a pack of their favorite fall beers.

What a blast! The weather was warm enough to be outdoors – the party was held in their pristine open garage – and we used tasting glasses to sample different brews.

For the last several years, I have combined a couple recipes for German Potato Salad I had gleaned from the internet – until I finally developed my own hybrid version I am sharing with you today.

I took pictures of food prep, and there’s even one of the guys’ table below as they determinedly sampled every beer for a consensus vote as to favorites.

Boys!

I hope you enjoy this versatile downloadable recipe that is great for summertime grilling or a fall Oktoberfest – whenever you prefer to have one.

In health –

Deidre

PLEASE NOTE: My website, deidreedwards.com, is not yet up to speed. The website redesign is taking a bit longer than planned. I can only apologize – the downloads, and my Caregivers Toolkit Bundle, are not accessible at this time.

Please accept my sincere apologies for any inconvenience this may cause you.

We will release an immediate announcement just as soon as the website is up and running again.

Sincerely, Deidre

Covid Comfort Food

Can we utter, “comfort food” and “healthful,” in the same breath?

Well, not if comfort food means cans of sweetened condensed milk or oceans of gravy on mounds of biscuits.

However, as fall in the northern hemisphere brings on images of pots of soups and – for me – yet another iteration on gluten-free muffin mix – then yes, there are tons of healthful benefits to be had in comfort food.

When I had enough energy to throw some ingredients into a soup pot while recovering from Covid, there were anti-inflammatories and healing elements galore. I ramped up a recipe gleaned from Facebook that reminded me of ones I had used before.

Thanks to my friend, Rox, I had all the ingredients after she picked up my online order from the local grocery store!

Not only did I use the bag of peas, but I threw in a bag of frozen, mixed vegetables as well.

Having some leftover cornbread on hand, I placed a square of it in the center of the bowl and ladled the steaming soup on top.

Even with our diminished sense of taste, this was very yummy.

On to my never-ending quest for the perfect no-hassle, gluten-free muffin mix enhancement.

This could be the ONE!

Using my favorite mix – King Arthur Brand Gluten-Free Muffin Mix – I filled the 1 1/2 cup add-in option to include:

            1 banana – mashed

            1/2 cup ground flax seed

            1 cup gluten-free oatmeal – maybe 1/2 cup more

            Cinnamon and nutmeg to taste

*And my six muffins also contained chopped prunes – yum!

My sweetheart refuses to entertain prunes in any disguise, so his six were without.

These extra ingredients resulted in 12 generous muffins, plus a small 3” x 3” muffin cake.

What a joy it is to simply heat up a moist, fiber-filled muffin for breakfast and some healing soup for lunch or dinner when you need to take it easy, feel comforted, and still know you are getting some healing nutrition on board.

In health –

Deidre

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