Low-Carb Flaxseed Cookie

I’ve blogged about this low-carb cookie recipe before, but here’s a variation and some more details. Now I also have pictures, only the camera batteries died before I got to the finished cookie part.

Low-Carb Flaxseed Cookies

Grind 2 Tablespoons flaxseeds

In small bowl (or on a saucer) combine ground seeds with two Tablespoons melted butter, 1/4 teaspoon stevia, 1 Tablespoon cinnamon, 4 Tablespoons water. Stir well.

Drop by spoonful onto parchment paper on a cookie sheet. Bake at 350 degrees for ten minutes, let cool.

(you can also microwave for between 2 and 4 minutes, depending on your oven. Experiment a bit with cooking times)

I made myself one giant flaxseed cookie last night and tonight.  This is what I did:

Grind 2 Tablespoons flax seed
Melt two Tablespoons of butter on a saucer with a high lip
Stir in the ground flasxseed, a little less than a dropperful of English Toffee stevia, 1 tablespoon of cinnamon, 1/4-1/2 tablespoon of cocoa powder (optional) and 4 tablespoons of water.  Stir well.

(You will be sure I have made an error in the amount ofwater.  No, it really is FOUR tablespoons of water.The cinnamon you may wish to vary. I opened a new package tonight from a special source, and it was strong.  I liked it, but I will reduce it next time.)

Put in the microwave and watch it.  Microwave for… less than four minutes, more than two.  There are three variables- your microwave, the size of your saucer, and your preference for a crispy or a soft cookie.
The thing will bubble like crazy and freak you out a bit.  At the two minute mark, stop the microwave, let the bubbling subside, and test the cookie- is it the texture you want? Is all the water gone? Is it pretty solid?  It could be done, although mine weren’t.
Check it about ever 30 or 40 seconds. It’s done when you can still slip a knife under it, run it all around the edges and have pretty much a whole cookie.  It’s overdone if you have to chip it off the plate with an ice pick and it’s underdone if it’s more like a breakfast cereal than a cookie.

This cookie is not quite done. I cooked it another 30 seconds.

Last night I used a smaller saucer and at 3 minutes had a nice soft cookie.
Tonight I used a larger saucer, and at just 2 minutes the edges are delicately crispy, like a shortbread cookie, and the other rest is still soft. I could spread some cream cheese over it and roll it slightly for a really delicious treat.

Posted in dessert, low-carb | 1 Response

Authentic Enchilada Sauce


3 T oil
3 T flour
6 T chili powder
2 c water (or meat broth)
1 t salt
1/2 t garlic powder

Dissolve chili powder in the water and set aside.
(try putting the chili powder in warm water for ease of mixing)

In medium skillet, heat oil.
Add flour and heat until dissolved.
Add chili powder/water mixture and mix well.
Add salt and garlic powder and mix well.
Bring to bubbly boil, stirring constantly.
Simmer for 5 minutes.

Use water or meat broth for the base.
Mix this and some butter in with refried beans for an authentic tasting side dish.

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Leftovers; Thanksgiving Side Dishes

Mix stuffing with diced apples and nuts, then use it to stuff acorn squash, bake as usual.

Use leftover cranberry sauce in cranberry bread, muffins, on toast, combine with cream cheese and spread on toast or roll up in pancakes.

Leftover rolls:
Use leftover bread/buns/rolls for apple charlotte– scroll down for the recipe, or bread strata for a main dish (just dice it up, and you could stretch it out with added leftover stuffing as well)
You could also make basic bread pudding with leftover rolls.
Or just save them in your freezer and use them when you next make a receipe that calls for bread crumbs. For seasoned bread crumbs, grate the bread into crumbs and then brown it in the skillet with a bit of oil and seasonings.

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Leftovers: Dumplings from Stuffing (or Dressing)

Stuffing Dumplings


two cups of stuffing

3 lightly beaten eggs

sage or other herbs, chopped (a couple teaspoons fresh, one teaspoon dried)

1 teaspoon minced garlic

Combine in bowl, mixing well (you may want to use a plastic bag over your hands and knead it. Shape into balls and drop into simmering soup (or put a greased steamer basket on top of soup and drop gently into basket)- cover with a lid and cook until dumplings are hot through center.

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Turkey Empanadas

Turkey Empanadas
Equal amounts of chopped up cooked chicken or turkey and grated cheddar or jack cheese (or combination)
2 or 3 cans of diced green chiles, or to taste.

5 cups flour
1 1/4 cup cornmeal
2 1/2 teaspoons of salt

Cut in 1 1/3 cups plus 3 tablespoons of shortening. Sprinkle with 3/4 cup of water. Stir this with a fork until a dough forms. Roll the dough out, cut in large circles (I use a tart pan as a template and trace it with a knife. Spoon some filling on one side of the circle, fold over the other half and seal all around the edge with a fork edge. Put them on a pan, brush with milk, sprinkle with cornmeal for added crunch.

Bake at 400 degrees for 25 minutes, or unti golden brown.

I believe this makes enough to feed four people, depending on appetites. I generally triple it.

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Leftovers: Turkey With Winter Vegetables

Turkey With Winter Vegetables makes use of things that are typically in season after Thanksgiving. This recipe adapted from Mom’s Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were then by Andrea Chessman

2 potatoes, peeled and diced
1 rutabaga, peeled and diced
2 Tablespoons oil
3 cups diced cooked turkey
2 leeks, sliced
2 carrots, diced
2 minced cloves garlic
2 cups broth
1/2 t. dried thyme
1 1/2 tablespoon cornstarch dissolved in 1/4 cup water
chopped fresh parsley

Combine the potatoes and rutabaga, put in saucepan with enough water to cover, bring to a boil just until tender, drain and set aside.
Combine the cooked turkey, leeks, carrots, and garlic and saute in warm oil for thre eminutes, add the potatoes, rutabaga, broth, adn thyme, simmer for a few minutes.

Add the cornstarch mixture and smmer for five minutes more, just until thickened. Season to taste. Sprinkle with parsley.

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Turkey Walnut Salad

Turkey Walnut Salad
This is a cold salad, lovely for a brunch, and perhaps better suited for warmer months, but we like it:

3 cups cooked brown rice
2 cups cooked turkey, diced
1/2 cup celery, diagonally sliced
1/4 cup pineapple chunks, drained
1/4 cup mandarin oranges, drained
1/4 cup water chestnuts, drained and thinly sliced (optional)
1/4 cup scallions, thinly sliced (we usually just use green onions)
1/4 cup chopped walnuts
1/2 cup lowfat lemon yogurt (we’ve used plain yogurt with a splash of lemon juice and we never buy low fat yogurt. Bleah)
1/2 cup mayonnaise (you can use low fat, but I don’t see why)
1 tsp. lemon rind, grated
1/2 tsp. curry powder
6 cups of leafy greens- any sort of lettuce, spinach, sprouts, etc.

Directions: Combine the first 8 ingredients in a large bowl. Whisk together next 4 ingredients. Add the dressing to the salad mixture and toss to coat. Cover and refrigerate. To serve, spoon 1 cup of salad over 1 cup of the lettuce leaves. Because this recipe serves 6 we doubled the above ingredients (except the lettuce) when making it for our family.

Posted in leftovers, lunch, main dish, poultry, salad | Leave a comment

Leftovers, ‘Turkey Helper’

Homemade “Turkey Helper”

First some preaching- it makes me gnash my teeth in frustration when I am reading (or hearing) some account of living through hard times and the narrator talks about  Hamburger Helper (the boxed convenience food) as a way to get through those hard times. Hamburger Helper may seem like ‘slumming it’ to some people, but  a frugal meal it really is not. It’s a convenience food.
Convenience foods almost always cost more than the from scratch version because you’re paying somebody to do the prep work- in this case, collecting a small portion of noodles, some heavy chemicals, and putting them packets or pouches within a pretty cardboard box.  If you have the money for that and don’t have a problem with all the fake ingredients in that foil seasoning pouch, then  there’s nothing wrong with using the convenience.  But there is something wrong about spending more money than necessary and mistakenly thinking that was a way to save money.

You can make a very similar dish and twice as much of it for much less.

For instance:
I adapted from the More With Less Cookbook. It serves 8
Heat together
2-4 cups of diced cooked turkey (or saute 1 1/2 pound ground beef)
2 t. salt
1 t. pepper
2 T. onion, very finely diced

Add to the meat mixture 1/2 to 1 cup of leftovers or canned or frozen vegetables your family likes- this can be peas, mushrooms, green beans, cooked mixed vegetables- whatever your people will eat and you have on hand. Mix and match the veggie leftovers from Thanksgiving.

1 1/2- 2 cups leftover gravy (thinned if need be); white sauce; or this ‘cream’ soup made without dairy or gluten.

Meanwhile, cook 2 cups of dry noodles, or use four cups of cooked noodles you have on hand from a previous meal (leftover macaroni and cheese sounds nasty, but actually, it’s quite good in this).

If you like, mix the cooked noodles in with the hot meat mixture and sprinkle with about 2/3 cup of cheese, cheddar, parmesan- whatever you have and your family will like.


You can make an equally delicious but very different dish if you replace the gravy with 1 1/2 cups canned tomatoes (stewed, crushed, whole, chopped, whatever).
Stir this well, mashing down the tomatoes if you need to , and continue to heat.  Season to taste (I’d cook the noodles with beef bouillon added to the water)

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Leftovers: Tetrazzini

Turkey Tetrazzini
Basically, you cook up a batch of spaghetti (or linguini) noodles. Meanwhile reheat your turkey gravy, thinning it out a bit with some milk, and add some Parmesan cheese.
Dice leftover turkey and stir it into the gravy/sauce. When the noodles are done, drain them and stir the sauce into the spaghetti.

You want measurements? Can’t do it, and it doesn’t much matter, but if you have about twice as much turkey as you do parmesan cheese, and more gravy/sauce than you do turkey, that’s good. But it’s pretty forgiving no matter what you do.

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Leftovers: Shepherd’s Pie

The first time I had (or remember hearing of) Shepherd’s Pie was when we were young marrieds stationed in New Mexico.  We’d been invited for dinner to the home of another young military couple from church, as broke as we were.  They were from South Carolina.  During the course of our friendship, they shocked us with their comfortable bigotry, and we shocked them by being even more shocked that any Christian might have a problem with an adult child marrying somebody of another race.  We learned this about each other while playing the game A Question Of Scruples
  We later got rid of the game as we realized there were some things about our friends that it was just too disappointing to learn.

However, she taught me how to make Shepherd’s Pie, which became an instant favorite and an important tool in our frugal living arsenal.

Shepherd’s Pie
Put a layer of leftover meat in the bottom of a pan- the size pan you use will be determined by things like how many mouths you have to feed and how many leftovers you have, especially mashed potatoes. I have used leftover poultry, leftover ground beef, meat loaf, and even leftover chopsuey

Spread a layer of leftover cooked vegetables over the top of this- green beans, corn, mixed vegetables such as peas and carrots, peppers and diced onions, whatever you have that goes well with your meat.

Top this with a generous layer of leftover mashed potatoes. You can stir in more milk and melted butter if you like (sour cream is also yummy), or you can dot the mashed potatoes with butter for a golden color when it all comes out. Season to taste.

Put this in the oven and bake at around 400 until it’s hot all the way through and the very edges of the potatoes are just lightly golden.

I’ve previously posted several recipes we use with leftover turkey (or chicken) over at Frugal Hacks this weekend.

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