Keto Avocado Brownies
4 large eggs
½ stick unsalted butter, melted
1/3 cup unsweetened peanut butter
2 tsp baking soda
2/3 cup stevia
2/3 cup cocoa powder
2 tsp vanilla extract
1 tsp kosher salt
Preheat oven to 350 degrees. Blend everything in food processor, place in prepared greased 8x8 dish. Bake 20-25 minutes and let cool.
Stay tunes ..... Check for more updates to come from Chef Meggan and her keto diet adventures!
Kampachi Vs. Kanpachi:
(AKA Hamachi) Fresh in season, sustain-ably farmed in Hawaii ocean- NO hormones, Antibiotics - perfect for Sashimi, Poke, Ceviche, or lightly seared served w/ a citrus Vinaigrette, maybe sesame.
little buttery-not as buttery as sea bass, black Cod/Butter fish. Very Mild.
They are basically the same fish...yellowtail. Kampachi has taken fashion as yellowtail from Hawaii. Japanese yellowtail is often referred to as Kanpachi, and local yellowtail can be referred to as Amberjack. Confusing!
Kampachi = Hawaiian yellowtail
Kanpachi = yellowtail (variations for region & age)
Amberjack = variation of yellowtail
Bottom line: It's all pretty tasty at your favorite sushi place!
Now Hamachi is Extremely OVER fished from Japan-Amazing tasting fish but best to do your part to keep what we have in ocean to build it back up.
Fresh Kanpachi at Pavilions and Santa Monica Seafood Counter.
Stand back Ahi, Cuz Kanpachi is Seriously one of the best tasting Pokes' Ive had in a long time.
Sous Vide. My new favorite cooking obsession. The sous vide has been in restaurants for years, but the appliance is now being seen in households. It is safe, easy, and the food tastes amazing! A quick sear on a piece of protein that has been slowly cooking in a temperature controlled water bath equals perfection. The sous vide is great for an effortless weeknight dinner, a romantic date night, or even a large party.
The sous vide is very safe, as long as you take the correct precautions. The danger zone for bacteria growth is between 40oF and 140oF, so properly chilling the cooked food is crucial. Also the bags used do not contain BPA or Phtalate, so there are no risks associated with heating the plastic vacuum-sealed bags.
I highly recommend the sous vide and there are many different products on the market, ranging in price.
No matter if you’re a professional chef or just a single mother handling the household duties and the kids, food is the main staple of life. We all have the daily meals but sometimes constructing and laying out a meal game plan can be hard to figure out. First things first, the star of the meal. The star needs to be some great protein like a whole chicken, a succulent steak, a meaty filet of fish, or for all you veggies, some really flavorful beans or vegetarian casserole.
It’s all about the Butter!
I have these conversations with friends, family and clients all the time. Butter is bad. Butter is good. I’m allergic to dairy I can’t have butter. So when it comes down to it what is really the best option. I personally use Ghee, Keri gold and Coconut Oil in my household depending on what it’s used for. Ever heard of Bullet Proof Coffee? It’s amazing and it’s just what I like to drink before I start my day or a long jog! Coffee, Keri Gold and Coconut oil blended together and creates the perfect froth on top!!
My first attempt at growing an herb garden began five days ago. I have never been one to have a so-called “green thumb”, but I have wanted an herb and vegetable garden for some time now. My Christmas present from my husband was that he would build me a planter box. I suggested a kit or a partially-assembled box, but he wanted to do everything by hand. Due to life and busy schedules, the planter was finished four months later. But holy cow is looked great!
Tips For Grilling Pizza
Now that we're headed towards summer, daylight is lasting longer and the evenings aren't quite so cool, so I've started to grill more and more. One thing I love grilling for an easy dinner is pizza. The following are a few simple steps for a delicious grilled pizza:
The first two lessons for my students involve not so much how to cook, but what to do beforehand. My first advice is to always to take time to read through the entire recipe beforehand. This allows you to gauge the amount of time needed. It also helps avoid the pitfalls of realizing, too late, that perhaps something needs to come to room temperature or marinate overnight. I recall an hours-long session making fresh pastry dough with a good friend and both of us realizing too late that those beauties had to chill several hours before baking! Wait...what??? We were so excited to get going that we forgot to carefully read the entire recipe. Lesson learned.