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I got a bunch of limes from my friend C (and some lemons) and already had a bunch of lemons. Now I get to spend the next hour sorting those out so I can juice them and make some homemade lemon/limeade. Maybe freeze some so I can have fresh lemon or lime juice when I need it. Pictures later maybe.
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Tufty and I got to talking the other day about "ethnic" food and I told him about my other other mother's Dog Chili recipe - relax, it ain't made with dogmeat (anymore), just hamburger. It's still pretty good and I got a copy of the recipe so I thought I'd share it:

“Dog” Chili:


1 can tomato paste

1 cup dried hominy

1 cup dried pinto or kidney beans

1 green bell pepper, chopped

1 lb. of hamburger

1 tablespoon cider vinegar

1 tablespoon vegetable oil

1 teaspoon cumin and oregano

1/2 teaspoon ground pepper

2 cups chopped onion

2 cups chopped tomatoes

2 teaspoons minced garlic

3 cups water

3 tablespoons chili powder


  1. Fry meat until brown and set aside.
  2. Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Set aside for an hour, return beans to heat with meat. (Add water if you need to)
  3. Simmer for 1 hour, or until beans are tender. Drain and set aside. 
  4. Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is brown. 
  5. Add beans and remaining ingredients. Bring to a boil for 10 to 20 minutes then reduce heat and simmer 3 hours, stirring occasionally. 

Serve hot with flatbread or a baguette.

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Like my other two entries, here’s a short and sweet recipe for a mixed drink. This one is dairy-based, so be careful if you’ve never had liquor and dairy together before (it produces odd effects in some people). It’s good, but loaded with alcohol and the sweetness of the other ingredients masks that, so be careful with how many you drink. In the picture below, my whipped cream had already melted due to ambient temperature.

Apple Pie A la mode

3 oz of Doctor Mcgillicuddy’s Apple Pie

3 oz of milk

1 oz of heavy cream or half and half

1 tablespoon of butter “flavor”

2 cinnamon sticks

A sprinkle of nutmeg and/or allspice

Whipped cream to taste

1. Mix milk, cream, butter flavor, and apple schnapps together and then chill for a hour.

2. Add cinnamon sticks and top with whipped cream.

3. Sprinkle nutmeg and/or allspice

4. Serve chilled.


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So, as I’ve posted before I like to mess about with food and drink. I had some company over the other day and they knew that I occasionally made Sangria and asked for some. So I improvised a bit and it turned out crazy good. This was the result:


2 liter bottle of Mountain Dew

¼ lb of cherries pitted and sliced in half I used rainier cherries)

2 kiwis sliced

1 lemon cut into slices

¼ lb of strawberries

8 oz of lemon schnapps

8 oz of triple sec

¼ cup simple syrup (I used Splenda, but sugar is fine).

1. Pour all liquid ingredients but the Dew into a single container. Shake it like a Polaroid picture.

2. Pour dew and mixture together. Stir well. Put in fridge over night.

3. Add fruit.

4. Serve chilled.


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I didn’t drink often before my diabetes diagnosis, and even then it was mostly mixed drinks or wine. I’m not a beer person, never have been, probably never will be. After my diagnosis I thought I would never been able to have a cocktail again. My doctor advised me not to drink or if I did, not often. “two drinks a week” was what she suggested. Seeing as she is my doctor – I’ve listened to what she has said. This hasn’t really stopped me from toying around with different recipes for cocktails. Today I think I’ve created something quite tasty (with low sugar) and felt I should share. Enjoy.

Pink Sunset

1 ½ ounces of Licour 43

2 tbsp of sugar-free honey (or regular honey)

1 frozen lemon slice

3-4 cubes of ice

3 ½ ounces of a fruit-flavored carbonated soda (I used Diet Cherry 7-Up)

1. Put the ice in the cup first along with the lemon wedge.

2. Pour 1 tbsp of honey on top of the lemon slice and let it congeal.

3. Pour the remaining 1 tbsp of honey and Licour 43 in a sealed container and shake vigorously.

4. Pour the honey-Licour mixture over the lemon slice and “slosh” the mixture around the ice.

5. Pour in the soda.

Viola! You have a pink sunset.



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If you’ve been following along on my blog or Twitter you know I like to cook. Before I was diagnosed with type I diabetes, I used to cook all the time. Now, not so much. I used to love to bake too but cakes, cookies, and everything in between are more or less beyond my reach other than a few specialized sugar-free recipes.

Everybody has that task or hobby that they do to clear their mind – mine happens to be cooking and/or cleaning. After my diagnosis there were many things I could no longer eat. Anything with refined sugar was off limits to me. While this does limit me in what I can eat, I’ve been slowly going over (my) recipes and shifting them to more diabetic friendly ingredients. No sugar, more artificial sweeteners, sugar-free honey (which is gawdawful on its own but I can deal with it in cooked products), and so on. I’ve only had to watch my sugar intake for about 18 months now but as any diabetic can tell you finding anything ready-made without a heap of sugar or massive carbohydrates is next to impossible. The old adage “Fast, Cheap, and Good. Pick two” Is very applicable to fast-food, snacks, “instant” meals, and so on. This means most of the time I’m making my own meals. The following is an old recipe of mine that I dusted off and decided to revamp. Enjoy.

Ginger Lemon Teriyaki Chicken Ingredients

4 tbsp sesame seed oil (or olive oil)
1/16 cup minced ginger (or 1 tbsp of powdered ginger)
1/8 cup minced garlic (or 2 tbsp of powdered garlic)
½ cup of carrots
½ cup of sliced celery
1 medium-sized bell pepper
1 medium-sized onion
1 lb. of diced chicken (I use breasts because they’re easy to prepare but any will do)
1 cup of mushrooms (I like to use baby Portobello mushrooms but any type can work)
½ cup of sliced black olives (fresh is better but canned work just as well)
¼ cup of your favorite table wine.
½ cup of sugar snap peas
1 cup of cherry tomatoes
1 whole lemon sliced into wedges

Sugar-Free Teriyaki Sauce Ingredients

3/4 cups low sodium soy sauce
1/2 cup Splenda (or other sugar substitute, Stevia works quite well)
1 ½ tbsp white vinegar
1 tbsp Worcestershire Sauce
1 tsp ground ginger (leave this out if you are using fresh ginger above)


1. Heat pan on  medium with 2 tbsp of oil, garlic, and ginger till the ginger begins to brown.
2. Add carrots, celery, bell pepper, and onion. Cook for 5 to 10 minutes or until onions are brown.
3. Remove carrots, celery, bell pepper, and onion from pan. Put in a covered bowl to the side.
4. Add the remainder of the oil and cook the chicken thoroughly.
5. Add mushrooms and olives. Cook until mushrooms are brown. Add wine.
6. Combine teriyaki ingredients in bowl using a whisk.
7. Add back the carrots, celery, bell pepper, and onion and turn down the stove to a low-medium heat. Add snap peas, tomatoes, lemon, and teriyaki sauce. Cover and let simmer for 10 minutes.
8. Plate and serve – arranging lemon slices on top.

Makes about 4 servings and each serving has about 13g of Carbohydrates and 4g of Sugar.









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I don’t often experiment with cooking anymore (mostly due to my diabetic diet and lack of disposable income). That said I do occasionally toy around with old recipes adapting them to my new requirements. Last night I decided to just flat-out experiment. I had a pound of venison ribs and I wanted to create a new BBQ sauce. Thus began a three and a half hour tour of kitchen duty. The first batch was just terrible – well terrible by my standards – way too much tomato. It got trashed. The second batch wasn’t bad but I felt I could do better – something was missing but I couldn’t figure out what. Turns out it was a dash of stone ground mustard. Apparently, the third time is the charm. After mixing the sauce up I brushed the ribs down and put it in the oven on 300º F for 7 hours. It was awesome. Below is the recipe for the sauce if you want to give it a try.


1/2 cup bacon grease

1 medium-sized onion, minced

4 cloves of garlic, minced (or 3 Tbsp of garlic powder)

1/8 cup of grated ginger (or 2 Tbsp of ginger powder)

2 Tb clover honey (you could use molasses instead but I haven't tried it out)

4 Tb of concentrated tomato paste (or 1 can of tomato paste)

3 Tbsp of stone ground mustard

2 Tb of Worcestershire sauce

1 Tb of hot sauce

2 Tb of white wine vinegar

1 cup of water


1). Heat bacon grease on high.

2). Add onion, ginger, and garlic and cook over medium until brown and crispy (about 10 minutes).

3). Add the rest of the ingredients and half the water and stir well. Simmer for 30 minutes on a low heat adding water occasionally to keep the consistency of the mixture the same.

This covered about one pound of venison ribs so if you are using more than a pound of meat you’ll need to increase the amount of ingredients.

Sauce Defrosting Venison Ribs Arranged Venison Ribs Brushed On Sauce Venison Ribs Cooked Venison Ribs


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