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LCHF Microwave Brownies

I adapted the following recipe from a low carb microwave chocolate cake-in-a-mug recipe, as usual modifying it for my own taste and pantry, but mostly for my cookware (in this case corelle one-quart rectangular bakeware, approximately 6.5" by 5.25" by 2.25" high). Read...

Furikake Chex Mix

Furikake chex mix is a Japanese-Hawaiian-style party mix. It's sweet and buttery, a little savory, and really good. Like any chex mix recipe, it's pretty much foolproof. The key is to choose dry ingredients which taste good to you. Read...

LCHF Chocolate Nut Clusters

I got the idea for this recipe from kendo mom Janet's wonderful yum yum cookies, made from white chocolate, crispy cereals, and peanuts. Unfortunately, none of those ingredients is particularly good for a LCHF diet. Why not simply make dark chocolate clusters using tree nuts? Read...

Aeropress Coffee Maker

I saw a coworker using this contraption at work one day, and the more I read about it, the more I wanted to get one. The product description section includes a very detailed comparison of the AeroPress to other brewing methods. Read...

LCHF Salmon Cauliflower Chowder

I like cauliflower, but it's a bit monotonous to eat a whole head steamed. I also wanted a way to use some of the 3 pounds of salmon you typically end up with when you buy fresh salmon at Costco. So I came up with this recipe for salmon cauliflower chowder. Read...

Pudding Cream Cheese Cake

This is a simple dessert recipe with a shortbread crust and layers of cream cheese, chocolate pudding, and whipped topping. I got the recipe decades ago from one of Dave's relatives, but it turns out you can find it many places online, though with very different names. Read...

Chocolate Custard

I've been on the look out for desserts that don't involve adding flour and sugar, so when I saw an easy recipe for chocolate pots de creme on the Food Network, I knew I had to try it. Pot de creme is a smooth French dessert custard (literally "pot of cream"). Read...

How to Cook Artichokes

The first time I ate a fresh artichoke, it had been cooked whole in a pot of boiling water. It tasted fine but did not quite seem worth the effort, especially since most of it was inedible, and it was so difficult to remove the choke (the hairy inner core) to get to the heart. Read...

Clean-Peeling Eggs

I recently read an awesome article on how to produce perfectly boiled eggs with clean-peeling shells. The secret is to boil water (in a full pot or at the bottom of a steamer), add cold eggs, then simmer or steam for 11 minutes. Read...

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