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Tuesday, April 23, 2024

A Review of Low Calorie Cheesy Vegetable Chowder

I have always been a huge fan of chowder. I don't really care what kind, it can be clam chowder, potato chowder, or vegetable chowder, they are all delicious to me. My nephew, who went to the Culinary Institute of New York, can dish up some of the finest clam chowder I have ever had, it is really to die for! However, the calorie count on this wonderful chowder was enough to give me a heart attack. I would estimate probably between 350 to 400 per cup!

I often thought to myself that their had to be a lower calorie way to make good chowder. So I did some research on the internet. There are literally thousands of recipes on the internet for all kinds of chowder. Low cal chowder, not so much. There are some, so I did some comparisons. I found that vegetable chowder is usually less calories that those containing meat or fish. I don't mind skipping the meat, so I decided to try a compilation of my own making for vegetable chowder.

I had to make it a few times to adjust the ingredients. At first the base was just too thin, more like soup than an actual chowder. I was at a loss as to how to correct this problem without causing the calorie count to skyrocket by adding heavy cream. I was stumped for a while. Then one day I was grocery shopping, looking for some cheese when I saw a bag of finely shredded reduced calorie cheese. I think a visible light bulb went off over my head, right there in the store. I could melt some of this cheese in my veggie chowder and thicken it and also add some more flavor! I made some the very next day and put about half the 8 ounce bag in the pot and stirred it slowly.

Ingredients:

2 cups reduced fat chicken broth

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped bell peppers

1/2 cup chopped onions

2 cups skim milk

3 Tablespoons flour

1/2 teaspoon garlic powder

1 teaspoon dried parsley flakes

pinch of black pepper

4 ounces reduced fat cheddar cheese

Directions:

In a medium saucepan, combine chicken broth, carrots, celery, pepper and onions.

Bring to a boil and then reduce heat and simmer until vegetables are tender.

in a covered jar combine skim milk and flour and shake well.

Pour into broth and veggies and stir gently to mix.

Add parsley flakes garlic powder and black pepper and then slowly add the shredded cheese.

Stir slowly and let thicken.

Remove from heat and spoon into bowls with a sprinkle of cheese on top.

Only 160 calories and 4 grams of fat.

The result of the addition of cheese was a creamy, delicious chowder with medium thick consistency and mouth watering vegetables. Toss in a few croutons and you don't even need crackers, and all for fewer calories than most protein bars. If you need to add meat, try ham cubes, bacon, or pulled chicken. All of them would be a yummy addition!

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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Monday, December 4, 2023

White Beans and White Bean Soup Recipe Review

Making white bean (Great Northern Beans) soup is a holiday tradition in our home. I don't just make white bean soup during the holidays, but it is a part of the holiday week menu of recipes that I look forward to making and eating.

Every holiday, whether it is Thanksgiving, Christmas or Easter, I bake a big ham for the family. I can hardly wait for the ham to be devoured so I can use the bone in a big pot of white bean soup. The ham, itself, is usually served at least twice over the course of a few days. I admit, sometimes (like this past Thanksgiving) I don't wait for all of the ham to be gone before I claim the ham bone for soup.

I love the holidays and cooking for the holidays, but after several days of heavy feasting, I am always ready for a lighter fare of soup for a few days. For some, white beans are exclusively a side dish. For me, they make a fabulous soup! And, just so your know, I do make white beans as a side throughout the year. I make the side dish exactly the same way as I make the soup, but with less water.

White Bean Soup Recipe by Sylvestermouse
ReviewThisReviews.com

Camellia Brand Dried Great Northern Beans, 1 Pound (Pack of 2)…

I use a package of dried white beans. I do have a preferred brand, but I have been known to use different brands if I can't find the Camellia Great Northern Beans in the store. I have found that the Camellia brand has less beans that I need to throw away before cooking.

I use the entire package of beans in one pot of soup. I start by inspecting the beans as I rinse them in small batches in my colander. I toss any shriveled, dark or broken beans, as well as any bean loose or floating "skin".

All whole, white beans that pass inspection are placed in a large dutch oven size cooking pot, covered with water, and left sitting out on the kitchen counter to soak for 8 hours, or overnight.

Directions for White Bean Soup

Rinse the Beans & Soak for 8 hrs. or overnight (water should be 2/3 up the pan since the beans absorb water while soaking)
After 8 hours, Rinse the Beans again and put them in a dutch oven pot with Ham (Ham Bone Preferred) OR (2 T Bacon Grease if a ham bone is not available)
Bring to a Boil, then turn the heat down to a low boil (on my stove top that is 3½)
Add a generous amount of salt and pepper and stir the seasoning into the beans
Cook covered (tilted lid or Pampered Chef Boil Over No More cover) on low simmer for 1½ - 2 hours

*Note: I normally check the cooking beans a few times to add water as needed to keep the water from boiling down too low

Pampered Chef Boil-Over No More Pot Cover Splatter Guard

Wisconic 2 Pack Mini Colander Berry Baskets - Plastic, Durable Kitchenware, Dishwasher Safe - Made in the USA - Prussian Blue & Light Teal

Cooks Standard Dutch Oven Casserole with Glass Lid, 6-Quart Classic Stainless Steel Stockpot, Silver

Bacon Grease

I mentioned bacon grease in the recipe above because I season white beans with bacon grease if a ham bone is not available. Bacon grease is exactly what it sounds like. It is the grease that is rendered when cooking bacon. I cook bacon in the microwave on a bacon tray or rack that allows the grease to settle below the bacon. I literally pour the bacon grease from the tray into a bacon grease jar to use as needed, whenever needed. You will find a partly filled jar of bacon grease in my kitchen at all times.

Nordic Ware Microwave Compact Bacon Plastic Rack,10-Inch by 8-Inch

Ceramic Bacon Grease Container Keeper with Strainer, Frying Oil Storage Can, Turquoise

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White Beans (Great Northern Beans) and White Bean Soup Recipe Review Written by:

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Saturday, November 4, 2023

Being Dead is No Excuse – A Cookbook Review

The official Southern ladies guide to hosting the perfect funeral.

Book Cover of the cookbook "Being Dead Is No Excuse"

The Southern Cookbook to Die For

Being Dead is No Excuse is a cookbook compiled by Gayden Metcalfe and Charlotte Hays filled with true Southern recipes for hosting an authentic Southern funeral.

Each chapter in the book includes those Southern-style recipes necessary if you plan to die tastefully (tongue-in-cheek pun here) any time soon. A definite 'must-have' cookbook throughout the Mississippi Delta where there is a strong sense of community, and being dead is no hindrance to belonging to it.

At Southern funerals, everybody is obsessed with the notion that there won't be enough food and out-of-town guests will go away hungry (Sally Stephens is out of town, so who's going to bring stuffed eggs?). They don't want another death brought on by starvation! At Delta funerals Campbell's cream-of-mushroom soup drenches fresh vegetables. If you wonder why this is so, you have to realize that it acts “As An Extender”. LOL.

The most humorous cookbook I have ever read, plus some fun recipes to try whether you are Southern or not. A Mississippi Delta funeral needs comfort foods, proper etiquette, and, of course, The Restorative Cocktail? (What does one do when a family gets three sheets to the wind and eats the entire feast the night before a funeral?)

From the Southern-style Green-bean Casserole (like stuffed eggs and pimiento cheese, it's a standard at Delta Funerals – because we've been deprived of fat, salt, and sugar too long - think bacon drippings in the ingredients!) to Cheese Grits to Beef Tenderloin (or the alternative Pork Tenderloin), ham, and chicken, tons of Southern dishes make their way to the table. Don't forget the Homemade Vegetable Soup – a favorite comfort food served with corn bread. Or the Liketa Died Potatoes – a true Southern favorite (made with corn flakes, hash browns, cheddar cheese soup and sour cream). And, naturally, the funeral meal wouldn't be complete without Mary Mills Chocolate Sheet Cake.

Summary

A girlfriend gifted me with this cookbook several years ago when I was living in the South, and just reading the chapters will have you laughing uproariously. And the recipes themselves are deliciously delightful. The perfect cookbook for a true Southern send-off!

Being Dead is No Excuse Cookbook is available here on Amazon

*For more Cookbook Reviews, click here.

*Review of the cookbook Being Dead is No Excuse, written by Wednesday Elf

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Monday, October 30, 2023

Cookbook Review: Betty Crocker Bisquick Impossibly Easy Pies

Imagine, "Pies That Magically Bake Their Own Crust". The Betty Crocker Bisquick Impossibly Easy Pies cookbook has been a very welcomed addition to my kitchen. With just several ingredients, Bisquick, an egg, and milk I have been able to make savory and sweet pies and have over 130 pages of recipes to try.

As someone who isn't incredibly talented in the kitchen but likes good food, I have tried baking pies in the past. (Sams recipe?). Combining my lack of experience with my lack of time and energy, I am always looking for hardy - but extremely easy - meal ideas. These Impossibly Easy Pies hit the mark perfectly. I can whip one together very quickly after work, pop it into the oven, and dinner is ready by the time I walk the dogs and feed the chickens.

My favorite so far is the chicken pot pie.

Stir together these ingredients and place in a pie plate:

2 cups of chunks of cooked chicken (I used canned chicken)
1 cup of frozen peas and carrots (I used a frozen vegetable mix that also included green beans)
1/4 cup sliced mushrooms
1/4 cup chopped onion

Stir together the Bisquick, egg, and milk. Pour this mixture over the vegetable mixture. Bake.

The final product is a hot, filling, delicious, comfort food. In my household, as a single person, I am left with extra portions to use for my lunches at work.

Betty Crocker Bisquick Impossibly Easy Pies

I have begun to use a can of cream of chicken soup, the frozen vegetables, and the cooked chicken chunks routinely. Making a creamier version of the meal.

I did find that my cookbook recommends one part Bisquick to two parts milk. This makes a thin crust that forms more evenly over the top of the dish. The recipes on the internet reverse that to two parts Bisquick and one part milk. I prefer that amount as it makes more of a thick biscuit or dumpling topping (as seen in the my photo).

This week I am going to make a beef pot pie - with a can of vegetable beef soup, frozen vegetables, and grilled chunks of steak.

Additional Tips:

I found my copy of Betty Crocker Bisquick Impossibly Easy Pies cookbook at a store called Ollies for only $3.99. If thrifting is your thing, have a look at the discount stores.

Similar recipes can be found on the internet. I usually refrain from the expense of the cookbook purchase by using the internet. However, in this case, having the book with all of the different menus in one place is easy and inspiring. In this case, having the printed version is helpful to consider the varieties of pies that could be made.

The cookbook has a contents section that lists the pies into chapter based on the ingredients. Such as Beef, Chicken and Turkey, Ham/Sausage/Bacon, Fish and Seafood, Meatless, Fruity, and Sweet-Tooth Temptations. They also list some of the pies into these helpful categories:

All-American Supper
Summer Dinner on the Deck
Mexi-Meal
Sunday Brunch
Kids' Choice
Thanksgiving
Special Occasion Dinner
Appetizer Party

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Sunday, April 3, 2022

The New Writer on the Site: Tracey Boyer

Welcome to my first post on Review This Reviews! I am Tracey Boyer and I am very pleased to be here. When I was approached to write for this site, I recognized most the names of the authors. We have run in the same circles for years, and I have read their work. Needless to say, I knew the site for it's quality and the writers for their experience and talent, so the decision to come aboard was not hard to make!

I have been writing off and on all my life, though the first time I ever made it a real job was on Squidoo. It was the first time I actually made revenue from writing and opened my eyes to a whole new world. In 2013 I started my blog, Homemade by Jade and branched out from there to many different kinds of writing. I have written many places, but my favorites are:

Homemade by Jade - my website that has all different types on things on it like:

Homemade by Jade Blog that centers around homesteading and self sufficent living, including recipes, crafts, gardening tips, sewing and other fun stuff.

Jade's Homemade Recipes - my blog just for recipes

Jade's Craft Shop - a shop that features only my own handmade items like handpainted wood signs, plastic canvas items and handmade Christmas ornaments.

Patterns by Tracey - my shop of original plastic canvas patterns, designed by me, that are for sale.

Jadelynx Graphix - my website offering graphics services for blogs, Pinterest or other social media sites or articles, for business or personal use.

WebNuggetz - a site which has many authors that write on everything from soup to nuts! I have about a hundred pages there on different topics that include recipes, shops of all kinds and reviews on a variety of products. Written under the name Jadelynx.

A Bit About Me

I am a retired lady with many interests, one of which is writing. I also love to garden, cook, do crafts and play video games. My book and movie tastes are mostly science fiction, and I love animals. These are probably the things you will see me writing about and reviewing.

I live out in the country with my husband, four ornery cats, five hens and a rooster. We moved out here in 2016 to get away from the city noise and to be closer to nature. It has been an eye opening experience for city folks, but we love it!

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Tuesday, November 17, 2020

Keto Cheddar Cheese Biscuits Recipe With Chives

Today, I'm pleased to share my review of my quick and easy low carb cheddar cheese and chive biscuits recipe, whose not-so-secret ingredient is HighKey Keto Buttermilk Biscuit Mix.

I've enjoyed putting my own spin on my baked goods ever since I was a kid, whether I'm making them from scratch or using a high quality packaged mix as a shortcut. So, when HighKey Snacks, one of my favorite keto food brands, came out with a delicious keto-friendly buttermilk biscuit baking mix, I couldn’t wait to start playing around with my own ingredient add-ins. One of my favorite variations so far is this quick and easy, 5-ingredient recipe for keto cheddar cheese buttermilk biscuits with chives. They're so buttery and delicious, everyone in your family will ask for more, and they'll never guess these treats are keto-friendly. This is now one of my go-to low carb recipes, and I usually bake a dozen every two or three weeks, depending on whether my omnivorous husband is in the mood for some.

Keto & Low Carb Cheddar-Chive Buttermilk Biscuits

Tender, flavorful, cheddar cheese keto biscuits with chives, ready in 30 minutes or less

Enjoy Big, Buttery Drop Biscuits, Even on a Keto or Low Carb Diet

I have tried—and loved—every baking mix in HighKey’s keto-friendly, low carb product line. So, I was really excited when the company announced it was coming out with a new keto buttermilk biscuit mix. I was confident that it, too, would be a winner, and I wasn’t disappointed!

Since making a traditional flaky biscuit requires using wheat flour or other another grain, the texture of those made with HighKey’s buttermilk biscuit baking mix makes them more similar to traditional drop biscuits. Just add eggs, They’re extremely versatile and taste great, whether you eat them plain, toasted and buttered, or in sweet or savory dishes, from keto strawberry shortcake (with fresh berries and whipped cream) to sweet or savory low carb sandwiches.

Even though this biscuit mix has great buttermilk flavor, I was surprised to learn that it contains no buttermilk. In fact, it’s dairy free and soy free, and has no added sugar or artificial ingredients, so it’s a great option for people with those dietary restrictions, regardless of whether they’re following a ketogenic or low carb diet.

Two baking pans of freshly baked keto cheddar-chive biscuits

Tender, low carb, keto-friendly cheddar cheese biscuits with chives, just out of the oven

My Quick and Easy Keto Cheddar Cheese and Chive Biscuits Variation

Using HighKey Buttermilk Biscuit Baking Mix

Variety is the spice of life, especially when your food choices aren’t free of limitations. Both my husband and I are huge fans of cheddar cheese bread. These days, however, the yummy, carbohydrate-laden cheese bread we used to buy from our local bakery is now off-limits (for me, at least). My husband also loves chives. So, one of the first ideas I had for varying the original HighKey buttermilk biscuit mix recipe was to add sharp cheddar cheese and chives.

I had to experiment with the proportions bit to get the prominent cheddar flavor I was looking for. Increasing the amount of cheese also made the biscuits somewhat less crumbly, which means I can also use them as hamburger buns. And, while I love having a slice of hot, gooey, melted cheese on my burgers, using these cheddar-chive keto biscuits as a bun gives me that great cheeseburger flavor even if I don’t add any additional cheese.

I usually prefer to use fresh chives in my dishes. For this recipe, however, I decided to go with freeze-dried chives, since I would need only a small quantity, and I no longer eat mashed potatoes (which I always make with plenty of fresh chives) now that I follow a ketogenic diet. Fortunately, freeze-dried chives work fine for these cheddar cheese biscuits.

One of My Favorite Keto Bread Options

With or without chives, these cheddar cheese biscuits are not only delicious but also versatile. Even though they are moist, rich, and yummy just as is, I also I love using them to add extra flavor to a sandwich or burger, as a filling side dish to turn a soup or salad into a satisfying, high-protein, low carb meal, or just sliced, toasted, and buttered for breakfast (or a hearty snack).

Just be aware that you may want your burger with a knife and fork if you serve it in one of these tender biscuits.

Hamburger on a keto cheddar cheese biscuit

Last night's dinner: this juicy burger on a keto cheddar-chive biscuit,
served with a big, colorful, pretty and nutritious salad

Low Carb Keto Cheddar Cheese and Chive Buttermilk Biscuits Recipe

These quick and easy keto biscuits are sure to become one of your favorite low carb recipes.

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

Recipe Yield:

12 large biscuits

Calories:

257 kcal

Ingredients

1 10-ounce package HighKey Buttermilk Biscuit Mix
1 ounce sharp or extra-sharp cheddar cheese, shredded
1 to 2 tablespoons freeze-dried chives, or to taste
½ cup butter, very well chilled and cut into ¼-inch cubes
4 large eggs, lightly beaten

Instructions

Preheat the oven to 375 ℉. Line one or two baking sheets with parchment paper.
In a large mixing bowl, stir together the baking mix, shredded cheese, and chives.
Stir in the chilled butter cubes, then cut in the butter with a pastry blender until it resembles coarse crumbs.
Stir in the eggs to form a soft, sticky dough.
Scoop the dough onto the parchment-lined baking sheet(s) in 12 equal mounds, spacing them well apart to allow for spreading.
Bake for 14–15 minutes, until the tops and edges of the biscuits are a light golden brown.
Let them cool for a minute or two, then remove them to a cooling rack to cool completely.

Nutrition Facts

If you're on a keto diet and counting your macros, here's what the Carb Manager app calculated. Although it's based on the specific brand of extra-sharp aged cheddar cheese (and eggs and butter) I used, the calories and macros should be very similar, regardless of the brands of ingredients you use.

These big, delicious cheese biscuits are extremely filling. Each contains 2.6 net carbs, 257 calories, and just over 23 grams of fat, 9 grams of protein, and 6 grams of dietary fiber.

Helpful Baking Tips for Making Keto Cheddar and Chive Buttermilk Biscuits

Make the Entire Package of HighKey Buttermilk Biscuit Mix at a Time (and Freeze Any Extra Biscuits)

The first time I prepared a bag of HighKey Buttermilk Biscuit Mix, I measured out 1-1/3 cups of the dry mix and combined it with 1/4 cup of butter and two eggs to make 6 biscuits as directed on the package. Unfortunately, when I started making my next batch, I discovered that there was only about a cup of leftover dry mix in the package! Subsequently, I have seen comments on Facebook and Amazon from people who had the same experience after following the package directions. Now, I always make a dozen buttermilk biscuits at a time, using the entire bag of mix. Fortunately, like most baked goods, these biscuits freeze beautifully, and thaw quickly at room temperature.

Use a Pastry Blender to Cut in the Butter

When I was a girl, my grandmother taught me to cut fat into dry ingredients by scissoring it into the flour mixture with two sharp knives. That experience definitely has made me appreciate the ease and efficiency of using a pastry blender instead. In addition, this handy tool, also called a pastry cutter or dough blender, creates more uniform bits of butter for more even distribution throughout the dough. It's also possible to use a fork, but that tends to mash the butter into the flour, rather than chopping it into nice little individual flour-coated bits. So, although the HighKey Buttermilk Biscuit Mix package directions give you the choice of using a pastry cutter or a fork, I strongly recommend using the former.

Spring Chef Dough Blender on Amazon

I recently replaced my dull, 40-year-old pastry blender with a Spring Chef Dough Blender, and it turned out to be a major upgrade! It has sturdier and much sharper stainless steel blades, as well as a wide, comfortable, soft-grip handle. Both these features make it a pleasure to use, especially since this high quality, heavy-duty cutter doesn't feel heavy in my hand. In addition to cutting butter or other fat into dry ingredients, I also love using it for other cooking and baking tasks that my previous pastry blender would not have been up to, such as chopping nuts and making salsa and guacamole.

Use a #14 Scoop to Portion the Dough Evenly

Dividing any dough or batter evenly into equal-size portions is always desirable, since it enables all the biscuits, cookies, etc., to finish baking at the same time with the same degree of doneness. If you are baking for yourself or others who are monitoring their food intake, whether tracking macros on a low carb or keto diet or counting calories, protein, fat, carbohydrates, fiber, cholesterol, sodium, potassium, or other nutrients for a medical, health, or weight loss reason, portioning equal servings of a recipe becomes even more important. Over time, I have assembled a collection of high quality Norpro stainless steel scoops in several different sizes, the largest of which is the 4-tablespoon (#16) Norpro scoop with a comfortable, soft-grip handle, none had the right capacity to measure out 1/12 portions of this keto buttermilk biscuit dough, with or without added cheese. Guesstimating how much to overfill the #16 size always left me with too much or two little dough for the last few portions, and I was spending more time weighing each mound and shuffling around bits of dough to equalize the portion sizes than I did preparing it in the first place.

Eventually, I managed to find a #14 stainless steel scoop with a capacity of 4-3/4 tablespoons, which turned out to be the perfect size for portioning this keto biscuit dough into twelfths. It's a huge time-saver, makes nice, rounded mounds, and has a sturdy spring-action mechanism for the scraper blade.

Don't Skip the Baking Parchment Paper

These drop biscuits will likely stick, and stick badly, to the baking pan if you try to grease it instead of using baking parchment. I prefer using unbleached, precut sheets of parchment paper, which are less toxic than bleached baking parchment and don't curl like paper sold in rolls. If you are trying to cut down on single-use disposable products, a reusable silicone nonstick baking mat is a great alternative.

Consider Making Them With Extra-Sharp Cheddar

The first time I made these, I used regular sharp cheddar, and only half an ounce. (I also left out the chives.) They tasted good, but weren't as cheesy or tangy as I had hoped. So, for the next batch, I not only doubled the amount of cheese, and used aged, extra-sharp cheddar. It made a huge difference! So, if you enjoy the taste of extra-sharp cheddar, I encourage you to try using it in these biscuits.

My Favorite Brands of High Quality, Low Carb and Keto Baking Mix Products

One of the keys to my successful keto diet journey, which helped me lose nearly 60 pounds and, more importantly, has enabled me to maintain that weight loss, has been finding keto-friendly versions of my favorite baked goods.

Although I’ve always loved to bake (and still do), I also wanted to spend less time thinking about food, which meant spending less time cooking and baking, especially during the first six months of my new, healthy eating lifestyle after switching to a ketogenic diet. So, while I absolutely love using the recipes in Carolyn Ketchum’s The Ultimate Guide to Keto Baking (my keto baking bible) and my go-to low carb and keto blogs and websites, more often than not I’ve been using the excellent baking mixes from HighKey Snacks, Good Dee’s, and Keto and Co, which not only taste great but are also made with wholesome (and, for the most part, minimally processed) ingredients. You can learn more about these brands’ high-quality baking mixes in my review of homemade low carb keto cupcakes and muffins.