Small‑Batch Guacamole 🥑

Some days you’ve only got one avocado and one person you’re willing to share it with. This quick, fresh guacamole is perfect for those moments. It makes just enough for two — everybody else, keep your hands off my guacamole. And yes, it’s tomato‑free, because guacamole is at its best when the avocado doesn’t have to fight for attention.

1 ripe avocado

2 tablespoons finely chopped onion or 1 tablespoon dried onion, reconstituted and drained

2 teaspoons fresh cilantro or 1 teaspoon dried cilantro

1 teaspoon lime juice

1/8 to 1/4 teaspoon salt, to taste

Peel the avocado and mash it with a fork on a cutting mat until it reaches your preferred texture.  Transfer the mashed avocado to a small bowl — just big enough to hold one avocado’s worth of goodness.

Add the onion (fresh or reconstituted dried), cilantro, lime juice, and salt.  Stir gently to combine.  Taste and adjust the salt or lime juice if needed.

Serve immediately with chips, veggies, or straight off the spoon. If the bowl mysteriously empties faster than expected, feel free to claim the recipe “only makes one serving.” Your secret is safe.

Fresh Tomato Soup

Three days before Thanksgiving, 15 cups of homegrown tomatoes were hogging refrigerator space.  To reclaim the vegetable bin, I whipped up a recipe that turned out surprisingly delicious.

Makes about three quarts. 

12-15 medium tomatoes processed with a blender or food processor until you have 2 quarts of tomato puree.  

2 C water

1/3 C chicken base - about 96 grams

8 oz heavy cream

3 T softened butter

1/3 C flour

8 oz tomato sauce

6 oz tomato paste

3 small garlic cloves or 1 1/2 tsp minced garlic

2 tsp salt

1 tsp pepper

1 tsp dried basil

1 tsp dried oregano

1 small onion, chopped

OR instead of the basil and oregano, 2 tsp Italian seasoning.

Optional: 1/4 to 1/3 Cup white cooking wine

Work in small batches, placing all the ingredients except the onion into a blender or food processor. Process each batch until silky smooth, then pour it into a 4‑quart pot. Add the chopped onion to the pot. Heat the mixture until it’s bubbly and the onions are fully cooked. Forget peeling—tomato skins are your shortcut to less prep and more nutrients.

Wannabe Wendy's Chili

 

For years, I’ve held Wendy’s chili in high regard—comforting, flavorful, and just the right amount of spice.  I've struggled to create a recipe that would mildly compare, but this last week, with fall settling in and a chill in the air, I gave it another try.  I won’t claim it’s an exact replica, but it’s close enough to make me pause mid-bite and smile. The texture, the warmth, the balance of beans and beef all came together.  The aromatic pot of comfort rivaled my favorite fast-food version.

1 quart V8 vegetable juice blend

1 29-oz can tomato puree

2 pounds lean ground beef

3 Tbs of chili powder

2 tsp ground cumin

1 1/2 tsp garlic powder

2-3 tsp salt

1/2 tsp coarse black pepper

1/2 tsp dried oregano

1 1/2 tsp sugar

1 pinch cayenne pepper

1 large, chopped onion

1 C diced celery

1 diced large green bell pepper

2 15-oz cans of kidney beans

1 15-oz can cut tomatoes - drained

This method skips the browning step, letting the beef absorb the tomato base from the start. It’s a one-pot wonder.  Add the V8 and tomato puree to an 8-quart pot, then break up the raw ground beef and drop it into the mixture.  Turn the heat to medium and with the lid on, let it cook for 15 minutes or so.  If it starts bubbling too much, reduce the heat.  

Add the spices and give the mixture a good stir.  Toss in the vegetables and let them cook for ten minutes or so, then add the beans and tomatoes.  Turn the heat down and let it simmer for 45 minutes.   

Ladle into bowls and top with shredded cheese or a dollop of sour cream for a creamy, savory finish. Pair it with cornbread or crackers for a full fall feast.

Past the expiration date…..long ago

Must have been bought in fall 2014.

Today I found a ten-year-old gingerbread mix tucked in the back of the fruit room shelves.  Rather than toss it, I decided to try an experiment . . . what did I have to lose?  

Stirred it up according to directions.  Yuck.  Because spices and leavening die after a couple of years on the shelf, I added 1 tsp vanilla, 1 1/2 tsp ground ginger, 1/2 tsp baking powder, 1/4 tsp baking soda, a few shakes of salt and 2 Tbsp flour.  Passed the taste test.  Baked according to directions.  Turned out fabulous - just as high as I would have expected from a fresh mix, plus the taste was spot on.  An egg-yolk based lemon sauce that I cooked while the gingerbread baked, made it even better.  I’ve had great luck with two very old angel food cake mixes, without alterations, but this is the first time for a regular kind of cake mix.  Probably won’t ever need to do this again, as I am better at dating and rotating now, but it’s nice to know I could if I needed to.

Carrot Bread

3 eggs

2 C sugar

1 C or 2 lunch-sized containers of sugar-free applesauce

1 Tablespoon cinnamon

1 Tablespoon vanilla

1 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon baking soda

1 teaspoon baking powder

Mix the above until it’s smooth.

3 C flour - 360 grams - weighing produces a consistent product

Add the flour and stir until it’s all moistened.  Then stir in the following:

5 oz shredded carrots - half a bag if you buy them pre-shredded (I keep them in the freezer)

5 oz Guittard extra dark chocolate chips 

1 C chopped pecans

Bake in two small loaf pans (smaller than regular bread pans) lined with parchment paper for 60 minutes at 350º.   Cool for 20 minutes.  Store in baggies.  (Hint: If you sprinkle a little water in the pans before adding the parchment paper, it will stay in place when you pour in the mixture.)  

Egg, Dairy, Gluten & Soy-free Frog Eye Salad

Ever since her allergies were diagnosed, my granddaughter has had to pass up so many Christmas favorites. In December of 2022, though, I was determined to redo our traditional food, so she could enjoy the dishes without worry. When she walked into the kitchen and saw a whole spread she could safely eat, she burst into tears—sweet, heartfelt tears, though not exactly the reaction I was aiming for.  

** This recipe is suitable for those avoiding egg, dairy, gluten and soy. Be sure to check all ingredient labels to confirm they’re free from these allergens.

This version of Frog Eye Salad is a bit of a pain in the derriere to make, but it’s worth every step. Breaking it into days helps tremendously, especially since several parts need time to chill and thicken.

Makes fourteen 3/4 C servings or twenty-one 1/2 C servings.

Day 1

1/2 C pearl tapioca

1 C water

3 T sugar

Bring 3 C of water to a rolling boil.  Add tapioca pearls, bring to a boil again, then reduce heat to medium.  Cover and stir occasionally for 15 minutes.  Pour into a wire sieve and gently rinse under warm water.  Add 3 T sugar to a cup of warm water and add rinsed tapioca.  Refrigerate overnight.  By morning there will be approximately 3 C of plump tapioca pearls.

Day 2

Two 20-ounce cans of pineapple tidbits - drain, save juice and refrigerate for later.

1/2 C warm water

1/2 tsp xanthan powder - water & xanthan replaces two eggs

Saved pineapple juice

1 T lemon juice

2 1/2 T corn starch

1 1/2 C powdered sugar

3/4 tsp salt

Combine 1/2 C warm water and 1/2 tsp xanthan powder in small dish and mix thoroughly.  Set aside.  Combine saved pineapple juice, lemon juice, sugar, cornstarch and salt in a 2-quart pan.  Stirring constantly, bring mixture to a boil, then remove from heat.  Add xanthan/water mixture and stir thoroughly.  Add pineapple.  Cool and then add to tapioca mix.  Chill thoroughly, overnight is best.

Mix the warm water and xanthan powder in a small dish until smooth; set aside.  In a 2‑quart pan, combine the saved pineapple juice, lemon juice, powdered sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat.  Stir in the xanthan mixture, then add the pineapple tidbits.Cool completely, then combine with the tapioca mixture.  Chill thoroughly—overnight is best.

6 oz Almond Breeze Extra Creamy almond milk

2 T coconut oil

4 T powdered sugar

1T cornstarch

3/4 tsp xanthan powder

1 tsp vanilla

Combine the almond milk, coconut oil, powdered sugar, and cornstarch in a small pan. Cook over medium heat, stirring, until slightly thickened.  Beat in the xanthan powder while the mixture is still warm, then stir in the vanilla.  Refrigerate overnight.

Day 3

4 C miniature mini marshmallows - 10 oz bag

16 oz Mandarin oranges in light syrup - drained

15 oz maraschino cherries - about 15, rinsed, drained and cut in half

Nutmeg to sprinkle on top - optional

Chill your mixing bowl and beaters for 10 minutes.  Whip the cold almond‑milk mixture for 2 minutes.  Gently fold the whipped mixture into the tapioca–pineapple pudding.  Refrigerate until close to serving time.  Add the marshmallows and stir gently.  Gently fold in the oranges and cherries last.  Sprinkle with nutmeg just before serving.  (Cherries go in at the end so their color doesn’t bleed into everything else.)

Chile Relleno Casserole

 

3 (7 oz each) cans whole or diced mild green chiles

2 1/2 C shredded Monterey jack cheese

1-2 C shredded cheddar cheese 

6 large eggs

1 3/4 C milk

1/4 C flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

chopped cilantro or parsley

Preheat oven to 350º for a metal pan, or 325º if using glass.  Spray a 9" x 13" dish with cooking spray.  Slice chiles in half lengthwise.  (This recipe tastes nearly the same if using diced green chiles.)  Layer half of the chiles in the dish.  Top with half the Monterey jack and cheddar cheese.  Repeat.  

Whisk eggs, milk, flour, baking powder, salt and black pepper, or use a bullet blender and be done in a flash.  Pour over the cheese and green chiles.

Bake 35-40 minutes or until lightly browned on the edges and set in the middle.  Let sit for 10 minutes before slicing.  Top with a little cilantro or parsley.  

*I made a 1/2 recipe today and, in a glass pan, the casserole still needed 40 minutes at 325º.

Sweet Vinaigrette

1/2 C pomegranate-flavored red wine vinegar

1/2 C sugar or Splenda equivalent

1/2 C peanut oil

1 tsp minced garlic

1 tsp salt

1 tsp pepper

Shake together.  Refrigerate after use.

Wild Blend Rice, Mango & Pecan Stuffing

Found a similar recipe online, then tweaked it to our tastes.  It’s become my very favorite rice dish.

2 1/2 T avocado or olive oil
4 C celery – sliced
1 2/3 C chopped onion
2 garlic cloves or 1 tsp prepared garlic
2 1/2 C (16 oz) Lundberg Wild Blend Rice
1 qt low-salt chicken broth or 1 qt water and 1 1/2 T low salt chicken base (if salted, reduce added

salt to 3/4 tsp.)

2 bay leaves
1 1/2 tsp kosher salt

3/4 tsp ground black pepper

4 oz (3/4 C) dried cranberries
4-5 oz dried mango cut into half-inch pieces
4 oz (1/3 C) golden raisins 

5 oz (1 1/4 C) pecans
A few fresh cranberries, thinly sliced.

Heat broth in a 6 qt skillet until boiling.  Add oil, celery, onion and garlic to the broth and cook for two minutes.  Add the rice mix, bay leaves, salt and pepper, then cover and bring to a boil.  Turn down to medium low (so it's barely bubbling) and cook for about 25 minutes.  Give it a good stir and then cook for another 20 minutes, or until the rice is tender.  It there’s a little bit of water remaining, don’t worry, it will be absorbed by the dried fruit.

Heat the oven to 325º.  Spread the pecans on a cooking sheet and toast for seven minutes.  Cool and coarsely chop.

Discard the bay leaves and stir in the dried cranberries, mangoes and raisins.  

At this point you can refrigerate it, then reheat the next day.  Otherwise, fold in the toasted pecans and top with cranberry slices.  You may also fold more fresh cranberry slices into the rice mixture to taste.

Easy Yummy Fruitcake

2 C water
1/4 C oil
2 eggs
2 1-pound packages of quick bread – I like the date one, but cranberry is also good
1 C chopped dates
2 C whole pecans
2 lbs. chopped fruit cake mix
8 oz. cut-up candied pineapple
2T flour for high altitudes
24 or more maraschino cherries - see the 2nd paragraph*

Heat oven to 325º.  Line three 8x4x3” loaf pans with parchment paper.  Use the 2nd pan to push the paper into shape, leaving some hanging over the edge to facilitate removing the loaf from the pan. 

In a large bowl, combine water, oil and eggs.  Beat well.  Add all the remaining ingredients.  Pour into lined pans.  They’ll be about 3/4 full.  *At this point, my maternal grandmother always punched a solid row of maraschino cherries down the middle of the loaf, just below the top of the batter.  That way, every piece has a slice of cherry. 

Bake at 325º for one hour and 15 minutes.  Insert an oven-safe digital thermometer in the center of the middle loaf and close the oven door.  When the temp has reached 200º the loaves are done to perfection.  The extra cooking time may be as little as 10 minutes. 

Remove from the oven and let cool in the pans for at least an hour, then remove them, pull off the parchment paper and seal each loaf in a large baggie or plastic wrap.  They can be refrigerated for two weeks or frozen by a meal sealer for a year – as proved by one we ate yesterday from the previous Christmas.  I love my meal sealer.   

Worth Fighting For Cauliflower

12 oz. frozen cauliflower
1 tablespoon butter
2 tablespoons mayonnaise
1⁄4 cup grated Parmesan
1 tablespoon Cholula or Frank's hot sauce

garlic salt to taste
coarse pepper to taste

Put frozen cauliflower in a medium-sized bowl with 1 T water.  Microwave 4 1/2 minutes.  While the cauliflower is cooking, stir together butter, mayo, Parmesan and hot sauce.  For even tastier cauliflower, double the sauce recipe.

When cauliflower is through cooking (should be tender), drain and stir in the above mixture.  Add garlic salt and pepper to taste.  Microwave for two minutes or until cheese has melted.  Serves 2-4.   

Gluten-Free Bûche de Noël–Yule Log

Cake:
Vegetable oil spray for pan
1 C sugar
1/4 C unsweetened cocoa powder
2 T coconut flour
9 large eggs, separated
1/4 t salt

Filling:
1 1/2 C heavy cream     
6 T sugar

Frosting:
2 ounces unsweetened chocolate, melted and cooled
1/3 C heavy cream
1/2 C butter, softened 
2 C powdered sugar
1T unsweetened cocoa powder     
2 Tablespoons vanilla extract

1.  Preheat oven to 375°F. Line a jellyroll pan (10.5” X 15.5”) with parchment paper leaving a 2-inch border on each end for lifting.  Spray paper with oil spray. Set aside.

2.  In a small bowl, whisk together 1 cup sugar, 1/4 C cocoa powder and coconut flour.

3.  In a large bowl, beat egg yolks with an electric mixer on high speed until pale yellow and fluffy, about 3 minutes. Turn speed down to low and slowly mix in cocoa mixture until just combined.

4.  In another large bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3 minutes. Fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15 minutes, until cake springs back when lightly touched and pulls away from sides of the pan. Cool cake in pan on wire rack for 30 minutes to 1 hour.

5.  While cake is cooling, prepare filling and frosting. For the filling, whip 1 1/2 cups cream and 6 tablespoons sugar in a medium bowl until stiff peaks form (do not overbeat).  Keep refrigerated until needed.

6.  For the frosting, stir melted chocolate and 1/3 cup heavy cream in a large bowl. With an electric mixer on slow, add butter, powdered sugar, 1 tablespoon cocoa powder and 2 tablespoons vanilla. Beat on medium, then high, until smooth and fluffy, about 4 minutes.  Leave at room temperature until needed.

7.  When cake is cool, slide cake from pan with parchment underneath. Place on counter top. Spread cream filling over cake. Roll up cake from narrow end, using parchment to help. You may need a pancake turner or spatula to encourage the cake to release from the parchment paper.  Cut 1-inch pieces from each end and set aside. Transfer roll to a serving platter.  Slide 2” strips of waxed paper just barely under the log to catch frosting drips.  Place cut diagonal pieces on either side of the log to form log stumps by using generous dabs of frosting to attach the stumps to the main log.  Frost the entire log and run fork tines through the frosting to resemble bark.  (You may have leftover frosting which can be spread between graham crackers for a lunchbox treat.) Slowly remove waxed paper strips by sliding out parallel to the log.

8.  Cool in the refrigerator and then cover with plastic wrap or freeze on the platter and once frozen, remove from the platter with a pancake turner, slide into a food saver bag, seal without using the vacuum option and return to the freezer.  When ready to eat, remove immediately from the plastic wrap or the bag, place on platter for serving.  Thaw if frozen.  Cut with a very thin knife when the frosting has come to room temperature so as not to break the frosting into chunks. 

Don’t get discouraged if it takes a time or two to perfect this French creation.  It’s worth the effort.

Garlic Mashed Red Potatoes

5 lbs unpeeled red potatoes 
6 garlic cloves - diced
1/2 C melted butter
16 oz whole fat sour cream
2 teaspoons salt
1 C grated Parmesan cheese

Place the potatoes in a large pot, cover with water and bring to a boil.  Turn down to simmer and cook for 15-20 minutes until they are very tender.  Drain and cube potatoes.

Mix everything but the potatoes together, then add potatoes and stir. 

Because I prepare a ton of food for Christmas, I like to do it ahead and freeze it.  2019 was the first year for these potatoes and everything I read said that once mashed, they’d freeze well.  When the outer layer was thawed, I tried a spoonful.  Awful texture.  I let them continue to thaw, poured off the water they’d shed, reheated in the microwave, and then gave them a good stir.  Fabulous!  Thank heavens because Christmas morning is not the best time to be working on a replacement side dish.

Baked Toffee

When I first pulled this out of the oven, I thought, “There’s a lot of expensive nuts gone to waste,” but the longer it sat, the better it got!

1 C butter
1 C firmly packed brown sugar
2 1/2 C of nuts – 2 cups chopped and 1/2 cup finely
     chopped – I use half pecans and half walnuts
1 C dark chocolate chips

Preheat the oven to 375º.  Butter a 9X13 cake pan. 

Melt butter in a medium saucepan over medium heat and then add brown sugar.  Stirring constantly, bring to a boil.  Remove from the heat and add 2 C chopped nuts.  Pour into prepared pan.

Bake 15 minutes.  Remove from oven and let cool until top is solid, but not so cool that the chips won’t melt.  Pour the chips on top and when melted, spread over the surface of the toffee.  Immediately sprinkle the 1/2 C of finely chopped nuts on top.  Store covered in a cool place.

Low-Carb Gluten-Free Funeral Potatoes

1 huge head of cauliflower – or 2 pounds 7 ounces before  discarding the excess stalk and leaves     
1 medium onion – chopped
16 oz real sour cream – not the light stuff
10 oz shredded cheddar
1 sm can chopped green chilies, drained
Gluten-free Cream of Mushroom Soup – recipe below.

Preheat oven to 325º.  Remove cauliflower leaves and stalk, then break apart and steam the cauliflower for 18 minutes.  Chop it into small pieces about the size of diced potatoes.  Add the rest of the above ingredients in a large bowl and set aside.

Gluten-free Cream of Mushroom Soup

3 cups evaporated whole milk
6 tablespoons cornstarch or 2 tablespoons Xanthan gum 
3 tablespoons vegetable oil
3 teaspoons onion powder
1 teaspoon salt
3/8 teaspoon pepper
3 pinches sugar
4 1/2 teaspoons chicken base
2 1/4 cups fresh mushrooms – about 5 ounces -- chopped

Mix all ingredients except for the mushrooms.  Stir over medium high heat until thickened, similar to Campbell's Cream of Mushroom Soup (quite thick).  Add mushrooms and stir.

Mix with the ingredients that were set aside.  Pour into 9x13 buttered baking dish.  Bake one hour at 325º. 

Serves 12. 

With cornstarch: 242 Calories, 18 Carbs, 2 Fiber, 8 grams Protein

With xanthan gum: 227 Calories, 14 Carbs, 2 Fiber, 8 grams protein  

Gluten-free Condensed Cream of Mushroom Soup

1 cup evaporated whole milk
2 Tablespoons cornstarch or 2 teaspoons xanthan gum  
1 Tablespoon vegetable oil
1 teaspoon onion powder
1/3 teaspoon salt
1/8 teaspoon  pepper
1 pinch  sugar
1 1/2 teaspoons  chicken base
3/4 cup fresh mushrooms – about 2 ounces – chopped    

Mix all ingredients except for the mushrooms.  Stir over medium high heat until thickened as much as a can of Campbell's cream of mushroom is.  Add mushrooms and stir.  Use in recipes calling for regular cream of mushroom soup.  This recipe is equivalent to one 12 ounce can.

Pesto Stuffed Mushrooms

Small to medium mushrooms – I usually buy a pound
Philly Cream Cheese – room temperature
Pesto
Parmesan

Easiest hors d'oeuvres ever and people will rave! Wash and thoroughly dry whole mushrooms and remove the stem. Then fill with cream cheese, leaving an indent, and add pesto. Sprinkle Parmesan on top and bake at 350º for 15 minutes.  Turn oven to broil, move rack up and cook for 3 minutes until the Parmesan bubbles.

Low Carb French Toast

2 eggs
1/4 C Ricotta
2 dashes cinnamon
3 dashes nutmeg
2 pkt Truvia

Heat medium Teflon pan to 6.  Mix all ingredients in a small bowl until thoroughly mixed.  Add a pat of butter to the pan, pour batter into pan, cover.  Cook for three minutes and then flip.  If it's too hard to flip, cut in half or in fourths.  Serve with sliced strawberries or IHOP's sugar-free syrup. 

Low-Carb Green Chile Enchilada Soup

This is a great winter soup.  Hearty with just the right amount of spice to make it interesting.

32 oz water
4 generous tsps of chicken base
28 oz can mild green enchilada sauce
1/12 T cumin
1 T chili powder
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt

8 oz cream cheese cubed
2 13 oz cans chicken breast chunks, shredded, but not drained – Costco and Sam’s both have these
7 oz can diced green chilies

shredded cheddar cheese for topping

Bring water to a boil and then add chicken base.  Add everything else up to and including the cream cheese.  Stir with a whisk until the cheese is melted and the soup is smooth.  Add the chicken, the broth it’s canned in and the chilies.  Stir until heated.  Serve with shredded cheddar on top.

Aunt Donna’s Popcorn Balls

2 cups sugar
1 cup cream
1 cup Karo syrup
1 tbsp butter
1 tsp vanilla
2-3 drops food coloring

1 C popcorn – pop it before making the syrup

Mix together sugar, cream, Karo and butter in a medium sized sauce pan.  When it starts to boil add vanilla and coloring. Simmer until the syrup forms a soft ball in cold water.  In the Salt Lake Valley the perfect temperature is 230º.  Pour over popped popcorn and stir until thoroughly mixed.  After the popcorn has cooled a little, butter your hands and form the popcorn mixture into balls.  If they don’t stick together, wait another minute or two.

Flourless Chocolate Cake

3/4 C butter
8 oz. Guittard extra dark chocolate chips
1/2 C sugar
3 T dark rum
4 whole eggs

Line a 9 inch round cake pan with parchment paper.  Spray with Pam.

Melt butter in the microwave for 30 seconds.  Add chocolate chips and stir, then microwave for another 30 seconds.  After the chips have melted, stir in sugar.

Mix in rum and make sure batter is cool enough that it won’t cook the eggs.  Whip eggs with a fork and then add to chocolate mixture.  Stir well until completely blended, mixing until smooth.

Pour into prepared cake pan and bake at 325º for 35 minutes.  Allow to cool for 10 minutes, then sprinkle top with powdered sugar or cocoa powder and turn onto plate.  Remove parchment paper. 

Top with whipped cream and add berries or sprinkle with a little cocoa powder.

I usually cut the cake in 12 small slices as it’s quite rich.

Grandma Nelson’s Mustard Sauce

Mustard sauce was frequently on my Grandma Nelson’s menu and as a child, I wasn’t impressed, but as I grew older, I found it to be quite good.  It’s flavor really enhances roast beef and ham.

2 C heavy cream

1 C powdered sugar (helps stabilize whipped cream) or 2/3 C granulated sugar 

1/4 C vinegar
4 tsp. dry mustard

In a chilled bowl with cold beaters, whip the cream until it starts to thicken. Sprinkle in the powdered sugar and dry mustard and keep beating until you’ve got medium to firm peaks. Then gently fold in the vinegar so everything comes together smoothly.

Hold the Potatoes Salad

1 large head of cauliflower
6 boiled eggs 
1 chopped medium onion
1 C chopped celery
2 T chopped chives
1 2.25 oz. can of sliced black olives (optional)
1 C full fat mayonnaise
3 T yellow mustard
two sprinkles of dry mustard
3 T dill pickle relish 
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried dill

Microwave cut-up chunks of cauliflower in a covered dish with a couple of tablespoons water until tender.  Drain and let cool, then chop to the size you’d see in regular potato salad.  Cut eggs and remove yolks – but leave one sliced for garnish.  Chop whites and add them with the onion, celery, chives and olives to the cauliflower.  Stir.

Mash the yolks and mix with the mayonnaise and the rest of the ingredients.  Add to cauliflower mixture, then pour into a serving bowl and garnish with sliced egg, plus a little more dill and paprika.

Makes two quarts or about 16 half cup servings.  143 calories each including 3 net carbs

Bûche de Noël–Low Carb Yule Log

Cake:
Vegetable oil spray for pan
1 C granular sugar substitute
1/4 C unsweetened cocoa powder
2 T coconut flour
9 large eggs, separated
1/4 t salt

Filling:
1 C heavy cream
1/4 C granular sugar substitute

Frosting:
2 ounces unsweetened chocolate, melted and cooled
1/3 C heavy cream
1 stick butter, softened
1/4 C + 1T granular sugar substitute
1T unsweetened cocoa powder
1/2 t vanilla extract

1.  Preheat oven to 375°F. Spray a jellyroll pan with oil spray; line with parchment, leaving a 2-inch border, spray again. Set aside.

2.  In a large bowl, whisk together 1 cup sugar substitute, 4 tablespoons cocoa powder and coconut flour.

3.  In another large bowl, beat egg yolks with an electric mixer on high speed until pale yellow and fluffy, about 3 minutes. Turn speed down to low and slowly mix in cocoa mixture until just combined.

4.  In another bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3 minutes. Fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15 minutes, until cake springs back when lightly touched and pulls away from sides of the pan. Cool cake in pan on wire rack for 30 minutes to 1 hour.

5.  While cake is cooling, prepare filling and frosting. For the filling, whip 1 cup cream and 4 tablespoons sugar substitute in a medium bowl until stiff peaks form (do not overbeat).  Keep cold until needed.

6.  For the frosting, gradually combine 1/3 cup heavy cream and melted chocolate in a large bowl. With an electric mixer on medium speed, beat in butter, 5 tablespoons sugar substitute, 1 tablespoon cocoa powder and 1/2 t vanilla. Beat until smooth and fluffy, about 4 minutes.

7.  When cake is cool, slide cake from pan with parchment underneath. Place on counter top. Spread filling over cake. Roll up cake from narrow end, using parchment to help. Cut 1-inch pieces from each end. Transfer roll to a serving platter; place cut diagonal pieces on either side to form log stumps. Set aside.

8.  To assemble: Use a generous dab of frosting to attach stumps to main log. Frost entire log, and run fork tines through frosting to create a bark-like texture.

Fiesta Stuffed Chicken Breast

3 handsful of spinach
1 C shredded Parmesan
1 large chicken breast
2 T butter
1 pkg. Hidden Valley Fiesta Ranch Dressing Mix
pint of sour cream

Wilt three handfuls of spinach in a covered pot with a couple of tablespoons of water over medium heat.  Drain and chop it, then add about a cup of shredded Parmesan. 

Skin and debone one chicken breast, then pound until 3/8 – 1/2” thick.  Cut it in half and spread the spinach mixture on one half.  Put the other half of the chicken on top, press to seal, and cut that in half.  Drench each piece in a beaten egg, then place in a hot pan with about 2 T of butter.  Cover and cook on medium for 10 minutes, flip over and cook 10 minutes more.

For the topping combine Hidden Valley Fiesta Ranch Dressing Mix and a pint of sour cream.  Heat about 3/4 cup of the mixture and spread on the cooked chicken.  Yummy!

Low-Carb, Gluten-free Clam Chowder

We have served this every Christmas Eve

for as long as I can remember. 

1 1/2 cups butter, melted
3/4 cup brown rice flour or 1/4 C xanthan gum

3/4 cup ground flax seed

3/4 cup almond flour

2 cups cauliflower, diced

2 cups celery, diced
2 cups onion, diced
2 cups green pepper
2 cups leeks, diced

2 1/2 cups chopped clams, undrained – see hint below 
2 tsp coarse ground black pepper 
3 T salt
1 1/2 T whole thyme 
12 bay leaves
2 shakes Tabasco
1 1/2 cups sherry wine 
4 T chicken base – Costco has this

4 cups water
1 1/2 cups clam juice

3 tsp xanthan gum

4 quarts half-and-half

Combine melted butter, flours and flax in an 8"x 8" baking pan and bake at 325º degrees for 30 minutes. (Don't try to skip this method, it doesn't taste the same.) In a large saucepan, combine remaining ingredients except half-and-half and xanthan. Simmer until vegetables are thoroughly cooked.

(At this point you can refrigerate it and then reheat and finish the next day.)

Mix the xanthan with a couple of cups of soup broth in a blender, then stir into the pot.  Stir butter-flour mixture into chowder and keep stirring until thick. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. I usually make plenty for Christmas Eve and then freeze the rest for later in January or, like this last week, we enjoyed it while trying to get this year’s Christmas ready.  It’s kept a year in the freezer and was fabulous when reheated.

Hint:  I use a 51 oz can of clams from Costco, divide it in half and freeze the remaining portion for later use.  Then I add two 6.5 oz cans of clams to bring the measure to 2 1/2 cups.  Half of the liquid in the Costco can measures 1 1/2 cups.  Use that for the soup.  If you’re using a scales, the total in one can is 26 oz of clams and 3 cups of clam juice.

Serves 24.

318 calories, 8 gr protein, 26 gr fat, 15 gr carbs, 2 gr fiber.  Substituting xanthan gum reduces the carbs to 12.

Muffins in a Minute

This recipe allows for a lot of experimentation.  Try adding cranberries, chopped apples, shredded cheese, nuts . . . the options are endless.

1/4 cup Premium Gold cold milled flaxseed
1/2 teaspoon baking powder
2 sweetener packets
1 teaspoon cinnamon
1 large egg
1+ teaspoon butter

Put the dry ingredients in a coffee mug and stir until thoroughly mixed.  Add the egg and butter and stir again.  Microwave for 1 minute. 

I made these the other day when I was craving a peanut butter sandwich.  Sliced one open while warm, spread peanut butter and drizzled a little honey.  Memories of childhood!

Low-Carb Italian Sausage Soup

1 pound Italian sausage
2 Tbsp. Olive oil
2 med onions, diced

6 cloves garlic, diced
2 bay leaves
2 T salt

1/2 t pepper
1 can garbanzo or red kidney beans, drained
1/2 lb fresh sliced mushrooms
1 large can petite diced tomatoes
1 qt water

3 T chicken base – purchased at Costco
12 oz V-8® vegetable juice

couple squirts of Worcestershire sauce

1 bag frozen cauliflower

2 large handsful baby spinach leaves

Form sausage into meatballs. Put oil in soup pot and brown sausage in it. Add the rest of the ingredients except the cauliflower and spinach and bring to a boil. When onions are tender, add the cauliflower and cook on medium heat until it’s warmed.  Turn off the burner, add spinach and cover for 3 minutes. Stir and serve with a sprinkling of shredded parmesan cheese.  As with all soups, this one is fantastic the next day.  I don’t drain the fat as it adds a lot to the flavor of the soup.

Wonderful Low-Carb Waffles

1 C Premium Gold cold milled flaxseed
1 C vanilla whey protein powder
1/2 tsp salt
1/4 C powdered Stevia sweetener
1 TBSP baking powder
2 tsp ground ginger
3/4 C heavy cream
3/4 C water
2 eggs
4 TBSP melted butter

Preheat waffle iron.  Combine dry ingredients in a medium bowl.  Combine wet ingredients.  Pour into the bowl of dry ingredients and stir until it looks like batter.  Bake according to your waffle iron directions.  My Belgium waffle iron takes about 1/2 C per waffle.  Makes 6.5 good-sized waffles.  Serve with sugar-free syrup, whipped cream or a sugar-free jam.  Our favorite topping is Cold Hollow Cider Mill Horseradish Jam from Waterbury, VT, even though it's not sugar free.  We’re far away in Utah, so we order seven jars at a time.

 

Hint:  This recipe works quite well for pancakes, also.  They each take about 1/4 C batter @325º.  The full recipe makes 13 pancakes.

 

For hurried mornings, I prepare several baggies in advance with a 1/2 recipe of the dry ingredients, then list 1/2 measures of the wet ingredients on the bags to be added later.  I toss them into the freezer to maintain nutrients. 

Low-Carb Lasagna

I made this last night and both of us raved over how good it was.  Best lasagna I’ve ever made and no white flour noodles.

1 lb. Italian sausage – cooked and drained
1 24 ounce jar Classico Fire Roasted Tomato & Garlic Sauce
2 medium eggplants sliced 3/16” in either direction
2 eggs
16 oz. ricotta cheese
1/2 C grated Parmesan
2 T parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb. grated mozzarella cheese

Preheat oven to 325º.

Beat the eggs, ricotta, Parmesan, parsley, salt and pepper together.  Layer 1/3 of the sliced eggplant in a 9x13x2 oiled pan, add 1/3 of the following: ricotta cheese mixture, sausage, sauce, and mozzarella.  Repeat twice more.  Bake for one hour.  I like to put the pan on a larger cookie sheet to catch drips.  Let rest 10 minutes, then serve.  Feeds 8-10.

Best Meat Loaf–Low Carb

2 lb ground beef 
1 lb mild pork sausage
1 c crushed plain pork rinds
4 oz diced mild green chilies
1 med onion chopped
8 oz Monterey Jack shredded
3/4 c mild salsa
1 egg
3 cloves garlic, crushed
1 T dried oregano
1 T ground cumin
1 tsp salt
Mix everything together.  Pour into a 9x13 cake pan and form into a loaf.  Bake at 350º for 1 1/2 hours.  Or use 2 bread pans and bake for 1 hour.  Hint: line the pans with aluminum foil for easier cleanup.

Broccoli, Ham & Cheese Soup

The soup goes great with Gary Taubes new book, “Why We Get Fat, And What To Do About It”.  Both the soup and the book are good for you.  Great use for a leftover ham bone from a spiral cut ham that had been frozen since Christmas.  (This site is not endorsed by Gary Taubes.  His books, however, are endorsed by me.)

1 ham bone with about 1 1/2 c ham attached
2 quarts water

1 large onion, chopped
2 tsp dry mustard
1 tsp course ground black pepper
3-4 c fresh broccoli
1 qt heavy cream
2 c milk
12 oz shredded cheddar cheese – room termperature

Boil ham bone in water in a soup pot for 3 hours.  Remove ham reserving liquid.  Pull ham from the bone and cut into bite-sized pieces.  Return to the pot with the liquid.  Add onion, mustard, pepper and broccoli then cook on medium heat until tender.  Add cream and milk then heat until steaming, stirring constantly.  Add cheese and continue stirring until cheese has melted into the soup.  (The cheese at room temperature will melt into the soup more evenly.)

Macadamia Nut Herb-Crusted Fish

I served the fish with spaghetti squash and fresh buttered broccoli.  We ate until we were ready to explode.

Serving Size  : 4     Preparation Time :0:35

Lemon-Butter Sauce with Capers
1/4 cup dry white wine (I use cooking wine for this.)
1/4 cup chopped onion
1 tablespoon dried parsley
1 tablespoon chopped dried chives
1/4 cup lemon juice.
1/4 cup heavy cream
1 cup softened butter
1/2 teaspoon  salt
1/4 cup capers
1/4 teaspoon lemon zest

4 tilapia -- (6 oz size)
1 pinch kosher salt
1/2 teaspoon ground white pepper
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
1 1/2 tablespoons dried basil leaves
2 tablespoons finely minced garlic
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil            

In a saucepan, heat wine, onion, parsley, chives, and lemon juice.  Cook until liquid reduces to half.  Add cream; simmer for 2 minutes.  Remove from heat and whisk in butter, a little at a time.  Add salt, capers, and lemon zest.  Set on heated burner that’s been turned off to keep warm.  Makes about 2 cups of sauce.

Season fillets with salt and pepper.  Combine remaining ingredients except olive oil; coat fillets with mixture and press into fish.  In a skillet, heat olive oil over medium heat.  Sauté fillets until golden brown, about 2 minutes then turn.  Add 1/4 C water to pan, cover with lid and cook for additional 2 minutes, or until fish is flaky.  Serve with Lemon-Butter Wine Sauce with Capers.

2g Carbohydrate per serving

Low-Carb Cauliflower Mock Mashed Potatoes

1 head cauliflower
3 ounces cream cheese
1/2 stick butter
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

up to 2 Tablespoons heavy cream

Break cauliflower into small pieces and steam.  Pour off water.  Place in food processor with cream cheese, butter, garlic salt and pepper.  Process.  Add enough cream for desired consistency. 

Killer Artichoke Eggplant and Spinach Dressing - low carb

This is a low-carb remake of a favorite dish.  

2 ex-large eggplants or 3 smaller ones, peeled and cut in 3/4” cubes – roast on parchment-covered cookie sheets at 400º for 25 minutes

3 C heavy cream
2 heaping tsp chicken base – Costco has this
1 Tbsp. garlic, chopped
1 1/2 Tbsp. Italian seasoning
2 tsp salt
1 1/4 tsp black pepper 
3 large eggs 
2 Tbsp. lemon juice

3/4 C grated Parmesan cheese   

40 oz fresh spinach
2 C yellow onions (1 large), chopped – microwave them until tender
1 lb. Jimmy Dean Italian sausage – separated, cooked and crumbled

25 oz artichoke hearts - Costco sells these in large jars 

1 1/2 C grated Parmesan cheese

Preheat the oven to 350 degrees F. Spray a deep 9 by 13-inch baking dish with Pam.

Wilt the spinach in a steamer basket or divide it in thirds and microwave each third for 4 minutes. Squeeze as much water from spinach as possible by twisting it in a woven towel, if you have one, then chop, place in a very large bowl and put aside.

Warm a cup of the cream and add the chicken base.  Stir until smooth.  Whisk cream/chicken base mixture with the remaining cream, garlic, Italian seasoning, salt, pepper, eggs, lemon juice and add to the large bowl containing spinach.  It tends to clump, so adding it first allows it to be evenly distributed. Stir well. Add 3/4 C grated Parmesan cheese, onions, sausage and dried eggplant, then stir to combine. Gently add artichokes.  Pour the mixture into the prepared dish. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT CAN MAKE A REAL MESS OF YOUR OVEN.  Place in oven.  Bake 1 1/2 hours.  If it looks soupy, give it another 15 minutes.  Remove from oven and top with remaining grated Parmesan cheese while still hot.  Serve warm. 

I make this dish a couple of days ahead when I’m preparing it for the holidays.  This year, 2018, I roasted the eggplant, prepared the spinach, onions and sausage, then froze them a week before Christmas, and thawed them two days before I wanted to make the dressing.  Really speeded up the process and reduced the stress of a lot of cooking and dishes.  About 30 servings – 6 net carbs per serving.

You can halve this recipe and reduce the cooking time to about an hour.

Low-carb White Chicken Chili

This is the low-carb version of a favorite.  Pretend those are green beans in the photo instead of northern.

1 lb. boneless skinless chicken breasts cut into 1/2” cubes (Hint: When in a hurry, I use Costco’s canned chicken and don’t drain it)
1 onion chopped
1 T extra virgin olive oil
1 tsp. minced garlic
2 (15 oz) cans of cut green beans (drained)
4 T chicken base (organic variety at Costco) 
2 C water
1 (7oz) can chopped green chilies 
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper OR 1/2 tsp. chili powder (If you’re feeding small children, you might omit this ingredient.) 
2 cups whole milk
1/2 cup heavy cream

Sauté chicken and onion in oil. Add garlic, beans, chicken base, water, chilies and seasonings. Heat to a soft boil.  Remove from heat. Stir in milk and cream.  Yield: 6 servings

Low-Carb Barbecue Chicken

I found this recipe earlier this week on a low-carb website.  Without a doubt, it’s the easiest and tastiest chicken I’ve made in a long time.

12 oz Diet Rite Cola
1/2 C low-carb catsup
3 good-sized boneless, skinless chicken breasts

Mix the cola and catsup and pour into a medium sized pan.  Place cut up chicken in the sauce.  Cook covered on medium heat for 30 minutes.  Uncover, stir to turn over the chicken and cook on medium for another 10 minutes.  Divine and less than three carbs per serving.  The breasts I used were around 250 calories per.  My guess is that this would be just as good using country style ribs.  3 servings

Broccoli Salad

1 sm red onion finely chopped or 1 Tbsp dried red onion rehydrated in hot water for 5 minutes
1 c sunflower seeds
1 c raisins or Craisins
Optional: 2 oz chopped macadamia nuts

10 slices of cooked bacon, crumbled or 5/8 C real bacon crumbles

1 c mayonnaise - 236 gr
1/2 c sugar - 100 gr
2 T vinegar - 29 g

2 bunches of broccoli, cut into small pieces (stems can be easily chopped in a food processor)

Combine the first five ingredients.  Mix the next three together and then pour over the broccoli mixture. 

Hint: You can microwave the bacon for about 8 minutes to get it crisp.  Also, for a twist, swap the sunflower seeds for chopped cashews.

For anyone allergic to soybeans or eggs found in mayonnaise, substitute the following: 

Honey-Dijon salad dressing.  

3 Tbsp Dijon mustard

1/4 C honey

3 Tbsp olive oil

2 Tbsp apple cider vinegar

1/2 tsp garlic powder

1/4 tsp salt

pinch black pepper

Combine the above and then add water to thin, as needed.

Butternut Squash Soup

1 chopped onion
1 Tablespoon grated ginger root
2 Tablespoons oil
1 Large butternut squash -- peeled, seeded and cubed
2 apples -- peeled, cored and chopped
4 cups water
4 teaspoons chicken base
salt and pepper to taste

Sauté onion and ginger in the oil.  Add squash, apples, water and chicken base.  Bring to a boil, cover and simmer for 15 minutes until squash is tender.  Puree with a stick blender until smooth.  Add salt and pepper to taste.  Depending on the size of the squash, makes about 4 two cup servings.

Hint:  I microwave the squash, apples and onions for a hurry-up option. 

White Chicken Chili

This was a taste treat served two weeks ago for “Souper Saturday” at church and quite a sensation.  Thanks, Linda.  I've modified it a bit to reduce the calories.

1 lb. boneless skinless chicken breasts cut into 1/2” cubes (Hint: When in a hurry, I use Costco’s canned chicken and don’t drain it)
1 onion chopped
1 T extra virgin olive oil
1 tsp. minced garlic
2 (15 oz) cans great northern beans OR 2 (15 oz) cans of cut green beans (drained)
4 T chicken base (I use the low-sodium variety)
2 C water
1 (7oz) can chopped green chilies
1 tsp. salt- adjust if you use a regular chicken base
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper OR 1/2 tsp. chili powder (If you’re feeding small children, you might omit this ingredient.) 
1 cup sour cream – to cut calories I use non-fat OR 8 oz buttermilk
1/2 cup light cream OR 1 (5 oz) can of non-fat evaporated milk

Sauté chicken and onion in oil. Add garlic, beans, chicken base, water, chilies and seasonings. Heat to a soft boil.  Remove from heat. Stir in sour cream or buttermilk and either the light cream or evaporated milk. Yield: 6 servings

Popcorn Balls

This popcorn reminds me of my grand-

mother's, only it’s much easier to make.

1 C light corn syrup
1/2 C sugar
1 sm pkg raspberry Jell-O
12 C popped popcorn - about 5/8 C. unpopped

Combine syrup and sugar and bring to a boil.  Remove from heat.  Add Jell-O and stir until dissolved.  Pour over popped popcorn, mixing well.  Let cool.  Spray hands with Pam.  Shape popcorn into balls.  Store in covered container.

Pumpkin Soup

  Comfort food for a Fall afternoon

1/2 cup butter or margarine
2 small onions -- chopped
2 cloves garlic -- finely chopped
4 teaspoons packed brown sugar
4 T chicken base (I use the low-sodium variety)

5 2/3 cups water
2 1/2 teaspoons salt - use less if your chicken base isn't low-sodium
1/2 teaspoon ground black pepper

29 ounces canned pumpkin (not pumpkin pie mix)
24 fluid ounces evaporated milk
1/4 teaspoon ground cinnamon
1 tsp ground ginger

Melt butter in large saucepan over medium heat. Add onion, garlic, chicken base and sugar; cook for 1 to 2 minutes or until soft. Add water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk, ginger and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

This next step is optional.  Transfer mixture to food processor or blender, a couple of cups at a time; process until smooth. Return to saucepan. Serve warm. Serves 10

Hint: Don't fill the blender all the way.  It will find a way to splatter out of your lid.

Val Smith's Cheesecake

Our family has enjoyed this very light
cheesecake hundreds of times since 1975.

12 oz can evaporated milk.

Pour milk into small bowl, cover and set in freezer for a couple of hours.

2 C graham cracker crumbs
6 1/2 T sugar
1 cube butter

Melt the butter, stir in crumbs and sugar. Press all but 1/4 cup of crumbs into 9x13 pan. Set aside.

3 oz lemon Jell-O
1 C boiling water

Mix Jell-O in water and cool on countertop.

8 oz cream cheese
1 C sugar
1 tsp vanilla

Whip cream cheese with an electric mixer. Add sugar and vanilla. Slowly add Jell-O/water mixture while beating. Set aside.

Remove bowl of milk from freezer and pour into large bowl. Whip until peaks form similar to whipped cream. Fold in Jell-O/cream cheese mixture. Pour over 9 x 13 pan of crumbs. Sprinkle remaining 1/4 cup of crumbs on top. Refrigerate for several hours.

Cereal Sticky Treats + Non-Dairy Edits

You'll have trouble walking away from this.

 1/2 of a 12.8 oz box of Rice Chex

 1/2 of a 16 oz box of Golden Grahams

 2 C flaked coconut (170 grams)

 1 C sliced almonds (110 grams)

 3/4 C butter* (1 1/2 sticks)

 1 C sugar

 1 C corn syrup (325 grams)

 1 tsp vanilla

Mix the first four ingredients in a large bowl. Melt the butter in a medium pan. Stir in sugar and corn syrup and heat on medium high to the soft ball stage (around 235º).  Add vanilla.  Stir and pour over the cereal/coconut/almond mixture, mixing until everything is coated with syrup.  Store lightly covered.  Hide from everyone until the appointed hour or it will disappear.

*Having a granddaughter with gluten and dairy allergies made this recipe a bit more of a challenge.  I used:

 6.4 oz of Rice Chex - by weight - half a box

 8 oz of Corn Chex - by weight 

 2 C flaked coconut (170 grams)

1 C sliced almonds (220 grams)

1 C sugar

1 C corn syrup (325 grams)

2 T almond milk (I like extra creamy)

1/2 C coconut oil + 2 T (137 grams)

3/4 tsp imitation butter flavoring

1 tsp of vanilla 

Mix the first four ingredients in a large bowl. 

In a medium pan, stir together the sugar, syrup, almond milk and coconut oil, then cook over medium heat to the soft ball stage (around 235º).  Add both flavorings and stir.  Pour over the cereal/coconut/almond mixture, stirring until everything is coated with syrup.  Store lightly covered.  Hide from everyone until the appointed hour or it will disappear.