Individual "Turkey" Cheeseballs

To make individual "turkey" cheeseballs, combine:

    8 ounces cream cheese

    1 cup shredded cheese

    2 teaspoons Worcestershire sauce

    2 teaspoons minced garlic.

Refrigerate 1 hour, then form into small balls.

Roll the balls in a bowl of crushed pecans.*

Add bell pepper slices or pretzel sticks, and almond slices as feathers.  Use raisins as eyes and cut cheese slices into triangles to use as beaks.

*We used walnuts. We chopped them as fine as we could, put them in a bowl, and then the "dust" we put in another bowl. We rolled the cheeseballs in the first, then the second, and that was great nut coverage. :)

Carnivore Waffles/Pancakes/Bread

In a small bowl, melt :

1 Tablespoon Butter

Mix in:

1/4 cup pork rind panko (pork rinds ground up in the food processor)

1 egg

Cook by spreading it out in waffle maker (makes 2 mini waffles) or skillet.

Goat Cheese topping

Mix:

8 oz soft goat cheese

1 egg yolk

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch of cayenne 

Goat Cheese topping for frittatas.

Small Batch Marinara Sauce

1 Tablespoon fat (olive oil/pork fat/beef fat)

2 Tablespoons small diced onion

1/2 teaspoon minced garlic

Saute onion and garlic in fat until soft in a small saucepan or skillet.

1 can (8 oz) tomato sauce

1/4 teaspoon rosemary

1/8 teaspoon oregano

Add tomato sauce and herbs. Bring to a simmer. Simmer about 5 minutes.

1/2 teaspoon sugar

Salt and Pepper to taste.

Add sugar and salt and pepper. Simmer about 5 minutes.

Custard (Instantpot)

1 1/2 c raw milk (even better is heavy cream)

4 egg yolks and 1 whole egg

1/4 c (85 g) honey (or 1/4 c maple syrup (76 g)) (9 carbs per ramekin)

1/4 t salt

1/2 t vanilla

Heat milk (or cream) in saucepan to 180 degrees. 

While milk heats, whisk together yolks, honey (or maple syrup), and salt in a 4-cup glass measuring cup.

Add about 1/2 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly.

Put a sieve over the saucepan and pour the mixture back into the saucepan. Then to make pouring easier, put a sieve over the 4-cup glass measuring cup, and pour the mixture back into the measuring cup.

Pour into 6 ramekins. Cover with foil (or loose lids?)

Put into Instantpot (on rack with 1 cup of water in it). Cook on low pressure for 1 minute and allow a natural release.

This custard is delicious warm or cold. Warm with warm berries is a favorite.

Someday try replacing raw milk and honey with helvitica langum yogurt. Don't heat first. Try one 4-oz jar - almost 1/2 c yogurt/1 egg or egg yolk (maybe beat and strain first)/pinch salt/1/8 t vanilla - will it work? will it be sweet?

Butter Mayonnaise

Crack an egg into a wide mouth quart jar.

Add two teaspoons vinegar (10 g).

Add two teaspoons mustard (14 g).

Add 1/2 teaspoon Redmond salt (if using unsalted butter).

Melt 1 cup of unsalted butter (in a glass measuring dish with a spout).

Using an immersion blender, blend together the egg mixture. 

Gradually pour in the melted butter. It will thicken as you pour in the butter.

It will solidify in the fridge.

Stick the jar in warm water to bring back to room temperature.

From a short by https://www.butteredsideupblog.com/

Butter Mayonnaise

Rhubarb Beef

Ingredients

2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes

2 tablespoons butter

2 large onions, chopped

1 teaspoon saffron

1 can (10-1/2 ounces) beef broth

1 cup water

1/4 cup lemon juice

1/4 cup chopped fresh parsley

1-1/2 teaspoons dried mint

2 teaspoons salt

1/4 teaspoon pepper

2 to 3 cups sliced fresh or frozen rhubarb

Hot cooked rice

Fresh mint leaves, torn

Directions

In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

Nutrition Facts

1 cup: 287 calories, 15g fat (6g saturated fat), 104 mg cholesterol, 1072 mg sodium, 8 g carbohydrate (5g sugars, 2g fiber), 30g protein

Taste of Home, Iranian Rhubarb Beef