Cran-Cherry Sauce (Whole 30)

People always assume because I am a fairly good cook, I am very picky about my food. I really am only picky about two things, my eggs and my cranberry sauce. I like my eggs over easy and by over easy I mean the white is completely cooked and the yolk is completely runny. The tiniest speck of hard yolk and the eggs are over medium. Since I can only cook my eggs the way I like them only about 40 percent of the time myself, I don’t usually make a big deal about this when I can’t get them exactly right other places. With Cranberry sauce, well, it’s a fine line between sweet enough not to be bitter and so sweet your teeth hurt.

When I decided I was going to start my second round of Whole 30 in November, I started looking for compliant cranberry sauce recipes. I really didn’t want to give up my cranberry sauce for Thanksgiving. I tried recipes that were sweetened with apple sauce, apple juice, dates, and half a dozen other things and , unfortunately, all the recipes resulted in exttremely bitter cranberry sauce. I was starting to think a good, compliant cranberry sauce was beyond my reach. Fortunately, I found a recipe in Nom Nom Paleo Ready or Not that is compliant if you leave out the honey. The best part is that the recipe doesn’t need honey to give you a really tasty  just sweet enough cranberry sauce. I made a double batch. I ate a good portion of it with a spoon standing in front of the fridge. The rest I used to make a cranberry chicken recipe in my pressure cooker. This recipe will become my go to cranberry sauce recipe whether or not, I am doing a round of Whole 30.

Cran Cherry Sauce ( Whole 30)

From Nom Nom Paleo Ready or Not

6 oz frozen cranberries

6 oz frozen sweet cherries

¾ cup apple juice

2 TBS honey (omit if Whole 30)

Place all the ingredients in a medium sauce pan.  Bring to a boil over medium heat.  Reduce heat and simmer until the cranberries start to burst and the mixture starts to thicken.


Thanksgiving Round Up 2017


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Thanksgiving is only 18 days away.  Since I was planning on doing a Whole 30 in November, I planned a Whole 30 Thanksgiving feast.  I still plan on posting those recipes this month even though I am not doing a Whole 30.   For those of you not interested in Whole 30 Thanksgiving recipes, I am posting a round up of all the Thanksgiving recipes I have posted since the beginning of A Solitary Feast so you can plan your holiday meal.  I hope you can find things to enjoy.

Brown Sugar Rubbed Turkey Breast

Wildrice Stuffing With Cranberries And Walnuts

Balsamic Honey Brussels Sprouts

Scoop And Bake Dinner Rolls

Cranberry Pie

Spiced Cornish Game Hens

Homemade Stuffing

Mashed Potatoes and Gravy

Classic Green Bean Casserole

Cranberry Sauce

Pumpkin Pie


A Little Break

Hey Guys, just a little note to let you I am taking the next 7 days off.  My work scedule has recently changed from 9am -6pm to mostly 11:30am to 8:30 pm and it’s killing me.   I feel like all I do is work and sleep and sleeping like crap when I sleep..  Add to that, trying to prepare for my second round of Whole 30 starting  November 1, and keeping up with my blog, i am starting to feel a little stressed out about things.. I cant do anything about my work schedule so I have decided to take the next few days and get ready for my  Whole 30 and spend some time working on things outside my blog for a while,  like finishing my new scarf because it is  getting damn cold out. My goal is to come back November first with new a new out look and many more new recipes.  My to try calendar is packed.  Have a Happy Holloween and be safe.







Salisbury Steak (Whole 30)

This post is for Teresa and her son, Carson.  Recently, Teresa told me how she and her son, Carson, make A Solitary Feast a part of their weekly menu planning.  Hey Guys,  thank you for letting me know how you make food from my blog.  It means so much to me to know that.  As a food blogger, I get views and comments, so I know people are visiting A Solitary Feast.  I hope they are cooking my recipes but I don’t often know for sure.  People cooking my recipes is why I do what I do.

Carson, your mom says you would like more recipes with ground beef.  I prefer chicken and pork but I’ll make a deal with you.  If you find some recipes you think you would like,  print them out and send them to work with your mom, I will do adaptions of them for you and put them up here.  You are going to have to deal with the vegetables though.  I have come to really like vegetables and need them to be healthy so they are always going to be part of my cooking.  However, I will try to incorporate more of your favorite vegetables if you let me know what they are.  I also challenge you to try new vegetables and let me know what you think.

Salisbury Steak

adapted from The Domestic Man

1/2 lb ground beef

3 TBS lightly beaten egg

1/4 cup almond flour

1/2 tsp black pepper

1/4 tsp salt

1/4 tsp ground mustard

1/4 tsp onion powder

2 1/2 ounces sliced mushrooms

1 cup beef broth

1 1/2 tsp coconut milk, optional

1 tsp arrowroot

Preheat oven to 350 degrees.  Combine the beef, egg, almond flour, salt, half the pepper, mustard powder, and onion powder in a small bowl; mix well but be careful not to over mix. Form the mixture into 3 patties.  Place on a baking sheet and bake 25 minutes.  Meanwhile, in a small pot, add the mushrooms, broth, and remaining pepper. Bring to a boil, reduce heat and simmer for about 20 minutes, until the mushrooms shrink a bit.  Add 1 teaspoon water to the arrowroot and stir it together.  Add to the broth and stir until it thickens.  Place steaks on a plate and top with gravy.  Serve immediately.

Pressure Cooker Breakfast Casserole

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Sometimes I really hate being proven right.  I have always said “just because they never have doesn’t mean they never will” in response to people who tell me their cats and/or dogs have never bothered their birds or other prey animals we keep for pets.

I keep my bird cage and rat cage in the same room about 50 feet from each other.  I have been very careful about training my birds to stay away from the rats cage.  For the 4 years I have had rats and birds keeping them so close together has never been an issue. Its never been an issue until yesterday morning.

I was in my bed room getting ready for work when I heard a loud squawk.  It didn’t concern me too much because my birds fight like brothers and sisters, someone is always squawking  at someone else.  However, the second time I heard it I went to investigate what was going on and found my cockatiel, Squeak, hanging on the side of the rat cage and my rat, Bug, hanging onto Squeak’s toes.   I grabbed Squeak and saw his toes were bloody.  I freaked out a little bit.  Since I couldn’t see where the blood was coming from I used the corner of my shirt to put pressure on his foot.  Fortunately, the wounds didn’t bleed for long and the wounds weren’t severe.  The situation could have resulted in the amputation of toes or foot.  The wounds could have resulted in blood loss that killed Squeak. I will be watching Squee for signs of infection in his wounds, for probably, a lot longer then I need too.

This story has a happy ending.  As I type this,  Squeak is sitting in his favorite place preening his feathers and telling his cage mate, Riley, off for trying to sit next to him.  Squee is eating well and gripping my fingers with both feet when I pick him up.  As of this posting, Squee’s adventure has been more tramatic for me then it has been for him. If you have a flock of predator animals and prey animals please don’t assume just because the predator animals have never bothered the prey animals they never will.  You might not be as lucky as I have.

Pressure Cooker Breakfast Casserole

1 TBS olive oil

1/2 small onion, diced

1/2 small bell pepper, diced

1 cup baby spinach

1/4 cup cooked pork sausage

1 1/2 cups potato, peeled and shredded

3 egg , beaten

1/2 cup cottage cheese

1 cup mild cheddar cheese, shredded

In the liner of your 2 quart pressurecooker, Saute onion and green bell pepper in hot oil until soft, about 5 minutes.  Add the spinach and cook until wilted.  Add cooked sausage and shredded potatoes.

In a small bowl mix the eggs, cheddar cheese and cottage cheese.  Gently stir into the vegetable mixture.  Lock the lid and bring to high pressure.  Cook for 5 minutes then natural releaase.