Technology - Liberty - Hunting and How To's

Here is a almond flour / coconut flour hybrid pizza crust recipe that you can use

Ingredients:

• 1 2/3 cup of blanched almond flour
• 2/3 cup of coconut flour
• 1 tablespoons of xanthum gum
• 1 cup of warm water.
• 1 Tbsp softened butter

Directions:

Preheat oven to 350.

1. Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix all ingredients until combined and allow to sit for 30 minutes.
2. Roll it out between 2 sheets of waxed paper and put it onto a greased pan
3. Bake in the oven for about 15 minutes.
4. One thing that I will do, is use parchment paper on top of the pizza pan. Once the pizza crust has cooked the first time, I will slide the parchment paper off of the pan and put that onto a large pizza peel .
5. From there I will take the pizza pan that this cooked in, and turn it upside down and put it to top of the pizza crust (so the top of the pizza crust now becomes the bottom). I will then use the Pizza peel to flip it so that the pizza is now back in the pan. I will then cook it for about 5-10 minutes longer to give it a nice crispy crust for the pizza. (this is the flip method that I use for the Cream Cheese pizza crust

Allow crust to cool for 10 minutes

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This entry was posted on January 17, 2017 at 10:23 AM and has received 1220 views. There are currently 0 comments. Print this entry.

Here is a fairly simple recipe if you want to make your own barbeque sauce that is gluten free.

For this recipe, you will want to keep an eye on it so that it does not burn when you are reducing it on the stove. You can make as much or as little as you want.

Ingredients:

• 2 cups of cola
• 1 ½ cup of ketchup
• ¼ cup plus 1 Tbsp of worcestershire sauce (Lea & Perrins is gluten free)
  
• 1 tsp hot pepper sauce (you can omit this if you want to.)
• 1 tsp minced onion
  
• 1 tsp garlic powder
  

Directions:

1. Mix all ingredients together in a large pot or a medium pan.

2. Cook on medium while stirring with a wire wisk until it starts to boil, then turn down the heat to a low simmer, stirring every once in a while.

3. Keep at a low simmer until it reduces by half.
   

This entry was posted on January 17, 2017 at 6:22 AM and has received 951 views. There are currently 0 comments. Print this entry.

Here is a different recipe for the ranch dressing that I posted ealier. 

This is a low carb, gluten free ranch dressing

Ingredients:

• 2 Tbsp dried parsley
• 1/2 tsp dried dill
• 1/2 tsp garlic granules
• 1/2 tsp onion powder
• 1/4 tsp basil
• 1.5 cups of Hellmans REAL Mayo(full fat)
• .5 cups of Heavy cream

Directions:

1. Mix all together in a mixing bowl using a wire wisk

If the ranch flavor does not stand out for you, you can double the seasonings. This version has trace amounts of carbs where the other one did have a bit more carbs and MSG.

Other recipes use sour cream, which sour cream has carbs in it. Heavy whipping cream or heavy cream and the Hellmans REAL mayo has 0 carbs.

The below assumes that this would make about 5 servings

The carbs in this count come from the garlic and onion powder, which some say that it can be negated.

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This entry was posted on January 16, 2017 at 3:57 PM and has received 6800 views. There are currently 0 comments. Print this entry.

Here is a easy Lasagna recipe that is gluten free, no need to pre-cook the noodles but it does need to cook longer though. 

Ingredients:

• 1 lb of hamburger or turkey burger
• 1 32 oz jar of spaghetti sauce (make sure it is gluten free. Newmans Own is gluten free)
• ¾ cups of water
• 1 – 12 oz carton of cottage cheese
• 16 oz of shredded mozzarella cheese
• ½ cup of Parmesan cheese
• Box of Gluten Free dry lasagna noodles

Directions:

1. Pre-heat oven to 375 degrees.

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This entry was posted on January 15, 2017 at 9:25 PM and has received 944 views. There are currently 0 comments. Print this entry.

Here is a super easy way to make low carb, gluten free, keto friendly whipped cream yourself, rather than buying the tubs of oil that are sold as Whipped Cream. 

Ingredients:

• 1 Cup heavy cream make sure that it is cold
• 1-2 Tbsp of Splenda, sucralose, stevia or Erythritol
• 2 - 3 Teaspoons of Vanilla

Directions:

1. add the Splenda, sucralose or stevia into a Ninja, small blender or a magic bullet and turn the Splenda, sucralose or stevia into a fine like powder (trying to emulate powdered sugar)
2. Using a Kitchaid Mixer or a hand mixer mix all 3 ingredients together until it forms stiff peaks (about 4-5 minutes). Dont mix it too long or else it will start to turn into butter. 

Keep this in the fridge until you need to use it. It is normal for it to start to liquify again after a few days. 

The nutritional information assumes that this makes 1 serving using Splenda. If using Stevia, the carb count gets cut in half.

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This entry was posted on January 15, 2017 at 8:47 PM and has received 1454 views. There are currently 0 comments. Print this entry.

Low carb, gluten free, keto friendly beef stroganoff

If you want this to be gluten free you can add some gluten free noodles to this and if you want this to be keto friendly, then you can just eat this without any noodles which works quite fine.

This recipe cooks in the slow cooker.

Ingredients :

• 3 lbs round steak cut into 1 inch chunks

•  1 8 ounce package of cream cheese

• 2 (3 ounce) can of mushrooms

•  1 -2  cups of sour cream

•  2 onion diced

• 2 tablespoon of Worcestershire sauce (look for the gluten free kinds, to which Lea and Perrins is gluten free)
  

• 2 cups of beef broth (make sure it is gluten free)

Directions:

1. Add the beef, beef broth, onions, mushrooms and Worcestershire into the slow cooker. 
2. Cook on low for 8 hours.
3. In a pan add the cream cheese, sour cream and take out 3/4 of the juice from the slow cooker and add it to the pan
4. Cook on low until it reduces to 1/2, stirring occasionally with a wire wisk.
5. Add the suace back to the slow cooker and serve.

This entry was posted on January 15, 2017 at 3:28 PM and has received 923 views. There are currently 0 comments. Print this entry.

Here is a quick recipe for low carb, gluten free , keto friendly cheese burger pot pie that you can make in a pinch. It does not make a whole lot, so you could double this recipe to make more.

This is a fairly easy recipe to make.

Ingredients:

• 1 lb of ground beef
• 1 small onion chopped
• 1/3 cup of Blanched Almond Flour
• 3 Tbsp coconut flour
• 1 tsp baking powder
• 3 eggs
• 1/2 cup heavy whipping cream
• 1 cup shredded cheese (co-jack)

Directions:

1. Cook the beef and the onion in a pan and pre-heat the oven to 400 degrees
   
   
2. Spread the beef mixture into a pie plate
3. Mix the coconut flour, almond flour, eggs, baking powder and the cream in a mixing bowl
   
4. spread the flour mixture on top of the meat mixture
   
   
   
5. top with the cheese and bake in the oven for 20 to 25 minutes.
   
   
   
   

When it is done, serve

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This entry was posted on January 13, 2017 at 8:29 PM and has received 1260 views. There are currently 0 comments. Print this entry.

This is just a all around good thing to make, not only because you can do this in your crock pot, but becasue it is a nice and hearty meal. A bit of spice to it, yet rich and creamy and the bell peppers give it a nice littile crunch to it.

What is not to like, it is low carb, gluten free, keto friendly and it's a creamy mexican chicken dish. 

Ingredients:

• 4 or 5 boneless, skinless chicken breasts
• 1-2 cups of enchilada sauce
• 1 red pepper chopped
• 2 8 ounce packages of cream cheese softened.
• 4 cups of shredded cheddar or mexican style cheese

Directions:

1. Place chicken and enchilada sauce in the crock pot and cook on low for 8 or so hours until the chicken is 160 degrees.
2. Remove the chicken and cut into bite size pieces and return to crock pot
3. Stir in bell peppers, cream cheese and the shredded cheese into the crock pot 
4. Cover the crock pot  and cook for 30 more minutes on low, or until the cheese is melted.
5. Stir and serve.

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This entry was posted on January 13, 2017 at 5:14 PM and has received 1299 views. There are currently 0 comments. Print this entry.

Enchilada sauce is something that is quite easy to make and you can control how spicy it is as well. I have always been going to the store to buy enchilada sauce, but once I found out how to make it, I quit going. The nice thing is that you can also freeze it if you want to make a large batch of it at one time. I have only frozen small amounts of it so far. If you make your own stock, this can be as low sodium as you want it as well, then you dont have to buy gluten free chicken stock if you dont want to, as it can be a bit expensive.

This recipe is not only low carb, but it is gluten free and keto friendly

If you use your own chicken stock, then there is the possibility of little pieces of "floating meat" as there is in mine, which is completley harmless.

Ingredients

• 2 cups of chicken stock
• 1/4 - 1/2 cup of chili powder
• 3 tsp of cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 to 1/2 cup of paprika  (this is used to give a bit of smoky flavor and to help give it a deep red color in place of tomato paste)
• 2 tbsp of butter
• 1 tsp chipotle chili powder

1. Place all the ingredients into a medium to large pot on medium heat.
2. Stir occasionally until the sauce has reduced to about half, or it gets to the thickness that you want.
3. Feel free to adjust the spices above to your liking or remove spices if it is too spicy for you.

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This entry was posted on January 13, 2017 at 3:00 PM and has received 1276 views. There are currently 0 comments. Print this entry.

A cellphone external battery pack is something that is very nice to have as when your cellphone gets low on battery power and you do not have a easy access to a power source, these come in very handy. I have a few of them and I will take 1 or 2 of them with me when I am out hunting. For hunting these can be a life saver as if you get stranded somewhere what are you going to do when your battery gets low? If you have an external battery pack, you can charge your phone (as long as you have a cord with you, to which I bring at least 2 with me)

There are a lot of different external battery packs out there that you can get. Some are great and some really suck. I have bought a few that were nothing but paper weights as they failed to charge anything, but they boasted to be great battery packs.

The ones that I like to use are the solar charging ones and they weight about 1lb or so. You cannot fully charge the battery pack on solar, but it can get to about 50% charge via solar and it is a nice way to get some more power when the battery pack runs out of power as well.

I have bought a few off of Amazon, and they were good they did the job. I found a few off of Wish, to which were very inexpensive but they take a long time to get to your house. The ones that I had bought were Lithium Battery Solar Power Bank 100000mAh

The one that I had bought from Amazon is no longer sold but it was similar to the one above (I did find one at amazon similar Battery Pack

They have 2 outlets for charging phones, so you could charge 2 phones off of this. I have the Samsung Galaxy Note 5, so it has a pretty big battery and I have charged my phone to 100% from 20% with one of these and I still had some power to spare. If I am in a deer stand and I have something to set them on or a way to hang them from by backpack, I will usually hang them on the outside of my backpack so that while I am charging my phone (if I need to) that the battery pack is also slowly getting some more power as well.

Once I return to camp, I am able to charge the battery pack(s) back up all the way again. I will also use these when going out and about if we are going to be gone for the whole day such as at a fair or something.

This entry was posted on January 13, 2017 at 12:09 PM and has received 1175 views. There are currently 0 comments. Print this entry.