Notater Soup

In the last few days, I've had a cold, or something.  Haven't been really sick in a long time, and it never fails to remind me what a big baby I really am.  I'm a whiny brat when I'm sick and I don't even wanna be around me!!!!  I lost my voice on Sunday, which the world probably would have rejoiced, but I didn't have anyone around to talk to except my fur babies, and they didn't seem to care one bit.

But when I'm sick, all I want is comfort foods.  Something that will wrap it's warm arms around me and make me feel like I'm cradled in my sweet momma's arms, like when I was a kid, being a TRUE whiny brat.  And if you know me at all, you know I am the consummate soup-aholic.  So, being a true soup-aholic, and an addict in the world of all things potato, what do you think I was craving???  Potato soup of course!  Back in the day, I used to make a very simple tater soup.  Diced potatoes with some diced onion, in water till tender, add some butter and milk, salt and pepper. Done....  (I think this must be before I actually developed taste buds.)

Well, as bad as I felt, I HAD to have some tater soup....But since I have committed myself to staying true to my way of life, I had to come up with an alternative.

Diakon radish's have been my go-to for dishes that require a tater substitute.  Diakon in their raw state have a spicy, radish-like taste and texture.  But when they are cooked, that spicy heat goes away completely.  It's amazing how it works, but it does!  So using my basic recipe with several major twists and turns, I threw together this amazing bowl of soup.

Dinah's Notater Soup

8 slices of bacon
1 small onion diced
2 stalks celery diced
32 ounce chicken broth
3 to 4 cups diakon radish diced
salt, pepper, garlic powder to taste
2 minced garlic cloves
pinch of red pepper flakes
8 ounces cream cheese
1/4 to 1/3 cup heavy cream

1. Dice up bacon and fry till crispy in a soup pot on the stove. Remove cooked bacon and reserve. 
2. Add the onions and celery to pot. Cook till translucent, about 5 minutes or so.
3.  Add the broth and the diakon radish. Bring to a boil and reduce heat to medium low and cook until the diakon is fork tender.
4. Place the cream cheese and cream in a bowl and microwave it till the cream cheese blends in with the cream.  Whisk it to desolve small clumps of cream cheese as best you can.  Some smaller clumps will desolve in the soup.
5. Add Cream mixture to soup and stir. Bring it up to a mild simmer and reseason to taste. 

Serve with reserved bacon and shredded cheddar cheese.

Although I've not done the detailed carb count on this recipe, I can assure you that the radish replacement is far less carbs than the recipe with those nasty, waist expanding, taters.  A cup of Diced Diakon radish has very little carbs according to USDA.  Unlike the unthinkable (but so lovable) potato carbs USDA.  

And as to the taste and texture?  Pretty much spot on!  Hope you enjoy this recipe, whether you are a whiny brat like me or not!

Baked Loaded Avocado??? No Really!!! It's good!

I know, right??? baking an avocado and topping it with butter, bacon, cheese and sour cream?? Can't be done.... well yes it can, and it's darned good!  I saw the idea on one of the groups on Facebook and decided to give it a try.  Simply used a very firm avocado, threw it in the microwave for about 4 minutes, cut it in half and removed the seed and scooped out the good stuff (and yes it was very hot and burnt my poor little fingers) and topped it with the "loaded"....  Not a great picture but man was this good!!  and with all that good fat, I'm still not hungry hours later.  SCORE!!!    Definitely will be having one of these with a big old ribeye soon!!

No Wheat Coco Wheats!!

Hi Y'all!!!  Got a new one for ya.

One of my favorite memories as a kid was CoCo Wheats!!  That chocolaty, warm, creamy breakfast treat that was a huge comfort food!  Dip a piece of toast in it and you are in pure heaven.   Not sure if CoCo Wheats is a "northern" thing, but I know when I moved to Nashville 35 years ago I couldn't find it anywhere.  So when my mom would come to visit, she would bring me a couple of boxes.  So some of you may not know what CoCo Wheats is.  It's basically cream of wheat made with chocolate!  I've not had it in 13 years, since I went low carb, but now I can have it any time I want!!!!

Recently, my buddy George Stella published a new cookbook with a recipe for Low Carb grits!!! Got my mind churning once I made it... it could be made into CoCo Wheats!!! Well today I gave it a try. and it is fabulous!!

Look at that creamy goodness!!!!

Here is how I did it:

Ingredients:

1 cup Almond Flour  (I use Honeyville)

1/2 cup water

1/2 cup half and half or heavy cream

generous pinch of salt

1 teaspoon vanilla extract

3 tablespoons CoCo Powder (I get mine at the Amish Market in bulk)

3 tablespoons Sweetener of choice ( I use Whey Low D)

Directions:

Add almond flour, water and cream in a small saucepan over medium heat

Whisk about 5 minutes until it begins to thicken to your liking.  I think I went a bit longer than 5 minutes.  Whisk in the coco powder till incorporated in well.  add the vanilla and sweetener.  Taste and add more sweetener if you like.

Continue whisking a few more minutes and serve HOT in a bowl with a pat of butter and Heavy Cream (Optional).  You must have a piece of heavily toasted toast with this for dipping!!!  I make Souls Bread

I am just so happy to be able to enjoy a memory from my childhood!!!!  Hope you like it too.