Keto Corned Beef Hash

This tasty recipe for Corned Beef Hash uses chopped cauliflower instead of potatoes. From @TweetingTruman.

 

Ingredients

• 1 12 oz can corned beef
• 1 12 oz bag frozen cauliflower florets
• 1 small onion, diced
• 2 tablespoons butter (add more if needed)
• Black pepper, to taste

 

Directions

1. Place bag of cauliflower on microwave safe plate. Microwave on high for 5 minutes. Remove, cut open and spread on paper towel lined plate. Let drain for 5-10 minutes.
2. Dice cauliflower so it resembles potatoes.
3. Dice onion.
4. Heat butter in skillet. Add onions and cauliflower and saute until browned, stirring frequently.
5. While vegetables are cooking, remove corned beef from can and dice.
6. Add corned beef to vegetables. Cook until desired doneness (I like my corned beef charred). Add black pepper while cooking (I use at least a tablespoon).
7. Serve with eggs (fried or scrambled) and hot salsa.

Pear Bread from Pearl

Pear Bread

This is a delicious dessert bread recipe from @tinypearlcat.

Mix together:

• 3 eggs
• 3/4 cup oil
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Mix in:

• 3 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda

Mix in:

• 4 peeled and chopped pears.
  About 3/8 inch
• 1 tbs lemon juice

Optional: 1/2 cup almond slivers, nuts or raisins

Heavy!

Bake at 350 degrees till toothpick comes out clean.

Spice Advice From ChatGPT

I have been playing with ChatGPT, an AI chatbot. I even created a blog called "Just Some AI" where I showcase conversations with ChatGPT and images I made with Night Cafe Studios.

We had an enlightening conversation about hot peppers, which I have excerpted here. Read the whole conversation on "Just Some AI".

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ChatGPT: Scoville value is a measure of the pungency (or perceived heat) of a chili pepper based on the amount of capsaicin present in the pepper. The amount of capsaicin is not directly related to the amount of spice or the heat level of a dish, as the perceived heat can also be affected by other factors such as the quantity and type of other ingredients used in a dish, cooking methods, and personal taste preferences.

Note that the actual heat perceived will depend on individual taste and tolerance, as well as other factors such as the amount of pepper mixture used and the other ingredients in the recipe.

Breeze Boi (kittehboi): Some chili powders are described as having different flavors like specific fruits, chocolate, smoke, sour, bitter, sweet.

Can I have a list of hot peppers with their Scoville value and flavor?

ChatGPT: Sure, here's a list of hot peppers with their Scoville rating and flavor profile:

1. Carolina Reaper - 1.4 million to 2.2 million - Sweet and fruity with an extremely intense heat
2. Cayenne Pepper - 30,000 to 50,000 - Earthy with a slight sweetness
3. Chipotle - 2,500 to 8,000 - Smoky, earthy, and a hint of sweetness
4. Ghost Pepper (Bhut Jolokia) - 800,000 to 1 million - Earthy, slightly smoky, and extremely spicy
5. Habanero - 100,000 to 350,000 - Fruity with a tropical aroma and slightly sweet
6. Jalapeño - 2,500 to 8,000 - Mild and grassy with a slight sweetness
7. Poblano Pepper - 1,000 to 1,500 - Earthy, sweet, and slightly spicy
8. Scotch Bonnet - 100,000 to 350,000 - Fruity with a hint of smokiness and sweetness
9. Serrano - 10,000 to 23,000 - Bright and tangy with a hint of earthiness
10. Tabasco Pepper - 30,000 to 50,000 - Fruity, tangy, and slightly sour
11. Thai Bird's Eye Chili - 50,000 to 100,000 - Fruity, slightly smoky, and very spicy
12. Trinidad Scorpion Pepper - 1.2 million to 2 million - Sweet, fruity, and intensely spicy

Note that the flavor profiles of these peppers can vary depending on the growing conditions, ripeness, and other factors, so these descriptions are generalizations.

Breeze Boi (kittehboi): This is lovely! Thank you.

ChatGPT: You're welcome! Let me know if you have any other questions.

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Disclaimer: Although chatbots can come up with some amazing recipes, this blog concentrates on anipals' own recipes. Any AI-generated recipe will be clearly marked, and the anipal must try the recipe him/herself before submitting it.

Glazed Blue Hubbard Squash

This recipe comes from @TinyPearlCat, our purveyor of catnip and unique vegetable seeds.

...the blue hubbard is a great survival food, since it stores for many months.

Glazed blue Hubbard squash

• 2 cups of blue Hubbard squash sliced thin, pretty shapes if you want. 3 squash if a large pie pan.
• Mix about a tsp of oil in them in a bowl to keep them nice as you slice.
• in another bowl
  • 1/4 cup butter melted, hot for mixing in 1/2 cup brown sugar
• Also add
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp vanila extract
• mix
• pour most over squash pieces but save a little on the side to coat some raisins
• pour pieces in a pie pan and arrange them so they are sideways add raisins.
• cook at 350 degrees till they are as cooked as you like.

Pearl comments:

Squash holds lots of water, I have to use a baster to take out a little. I had mine in over an hour, but we are high altitude. Things cook slow here.

 

Cupcake Burgers

@Tinypearlcat says

Here is something I used to make for our local rescue for their bake sale. I even got those little red checkered trays and paper and put each one in with some sugar cookie fries.
cupcakes cut in half, with brownie for patty and colored frosting for the other stuff. Also I have seen some people dye coconut green for lettuce

 

Ingredients

Vanilla cake mix made into cupcakes
Brownie mix cooked thin in cake pans
White frosting and food dye.

 

Instructions

Cut cupcakes in half
With a round biscuit cutter, cut brownie to make the patties.

Color frosting in ketchup, cheese and lettuce colors and apply to patty.

Add sesame seeds to top of cupcake buns.

Also sugar cookie cut to look like fries, with sugar on them to look like salt, can be placed with them in red checker paper trays.

Mulligatawny Soup

This rich curry soup has a beautiful tawny color, however the name Mulligatawny actually comes from the Tamil words for "pepper-water". It was first made by Indian cooks working in the homes and clubs of the East India Company officials in the 18th century CE.

It's a favorite of @Mr. Breeze's mom. Don't be daunted by the number of ingredients, it's only veggies and spices.

 

Ingredients

• 4 TBS Butter or Ghee
• 1 sm Onion, diced
• 1 Carrot, diced
• 1 Stalk Celery w/leaves, diced
• 1 Green Bell Pepper, diced
• 1 Apple, peeled, cored and diced
• 1 cp raw Chicken, diced
• 1/3 cp flour
• 1 to 2 tsp Madras Curry Powder or to taste
• 1/4 tsp Ground Nutmeg
• 5 cps Chicken Stock or Broth
• 2 Cloves, crushed
• 2 sprigs of Parsley, chopped
• 1 cp canned or chopped tomatoes
• 2 cps hot cooked Rice
• Salt & Pepper

 

Instructions

1. Melt butter in a soup pot.
2. Add onion, carrot, celery, green pepper,apple and chicken, and cook slowly, stirring frequently, for about 15 minutes.
3. Mix the flour, curry and nutmeg, add stir it into the pot. Cook over low heat for about 5 minutes, stirring from time to time.
4. Stir in the chicken stock, then add the cloves, parsley and tomatoes. Partially cover and simmer for about 1 hour.
5. Add salt and pepper to taste.
6. Spoon some rice into each bowl as you serve the soup and top with a sprig of parsley.

 

Notes

• Good with mutton/lamb instead of chicken
• Basmati rice is nice
• More curry!
• Some recipes have you blend the soup smooth.

Parsnip Soup

A rich, warming soup from @SquirtTheCat.

Ingredients

• 1 onion
• butter
• 1 or 2 cloves garlic
• 1 teaspoon medium curry powder
• 1 and a half pounds parsnips, peeled & chopped (leave cores in)
• 3 pints chicken or veg stock
• 1 or 2 eating apples
• Salt and pepper
• a good slug of cream

Instructions

1. Soften 1 onion in butter with 1 or 2 cloves garlic
2. Add 1 teaspoon medium curry powder & fry for 1 minute - more if you like it sssspicy
3. Add 1 and a half pounds parsnips, peeled & chopped (leave cores in), fry for a couple of minutes
4. Add 3 pints chicken or veg stock & 1 or 2 eating apples
5. Simmer slowly until parsnips are soft
6. Season, stir in a good slug of cream, whizz in blender... eat!