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Tuesday, August 16, 2011

Buttoni's Low Carb Recipes - A Blog Worth Knowing


For a while now, I’ve been meaning to do a post about a really wonderful, low-carb blog called Buttoni’s Low Carb Recipes.  Peggy has a real gift for coming up with super low-carb equivalents and even although she says she is less into baking, she has plenty of talent in that area as well.  Peggy is a teacher by profession and now retired.  She admits she received her love of cooking mostly from her Dad, but actually from both parents who enjoyed cooking – and would sometimes spend almost the whole day together in the kitchen putting together a new and exotic recipe they had found.

Lately Peggy is trying to lose the last 20 lbs as she has maintained a good loss (about 28 lbs) for a couple of years, so she is back to induction-style foods.  Anyone who is on induction will really enjoy Peggy’s latest recipe creations. I was amazed at how she could make Revolution Rolls look like real hamburger and hot dog buns.  Peggy’s biscuits inspired my gluten-free ones.  I will be forever grateful to her for that.  It was fun when Peggy was maintaining as she tried my gluten-free bake mix.

I asked Peggy to help me out – to tell me a little bit about herself and her cooking style or approach to cooking.  Here is what she said:

“I'm not a big sweets eater (never have been) so desserts I cook less often.  I think my forte is entrees and vegetables.  That makes up the vast number of my recipes.  

I'm not a fancy cook at all.  So in addition to an Atkins low-carb focus, I always try to keep my website recipes simple enough for the working woman to pull off in an hour or less. I leave the complicated recipes to the professional chefs.  My brother (formerly a pro chef) will cook dishes like that, but not me, not ever; just not my style.    My recipes usually go together with one bowl, one stew pot, or one skillet, because if you have a huge stack of dishes left after preparation, well that's just no fun, whether you work or not?   

I love the delicate flavors that spices can give a dish, so my recipes often have the occasional exotic spice.  And people are always asking if they can sub in other spices for them.  But I always tell them the chosen spices are essential to the overall flavor and omitting them or substituting will usually completely change the final dish.  I just don't get why some cooks don't get that aspect about cooking.  Some things you can tweak but spices are essential to exact flavor outcomes.   

Fellow Atkineers on the Atkins Community forums tell me it's the flavor and simplicity they like about my recipes.    I know when I'm cruising low-carb blogs out there, if a recipe takes a lot of steps to prepare, I usually move on.  I assume my readers feel the same way.  People are too busy in this workaday world for that type of cooking anymore.   I don't do 4-star dining at home; I go to a 4-star restaurant for that.” 

8 comments:

Lucy said...

Thank you for pointing us to Buttonni's Low Carb Recipes! I've searched her site a bit and I can tell I'm going to be visiting her site often!

Jennifer said...

Awesome! :)

buttoni said...

OMG Jennifer, what a lovely white-up for my blog. You're a sweetheart to point your readership to me. Since your blog gets so much traffic, this is greatly appreciated. I figure the more low-carbers we can reach the better. My motto has always been, "Life's too short not to eat GOOD food," and that hasn't changed just because I'm now low-carbing! :) Thanks again my friend.

Jennifer said...

You're welcome, Peggy. That's a good motto. ;)

Cathy the Teacher said...

Wow what a GREAT site.

Jennifer said...

Says one teacher to another...thanks for commenting on my friend's blog. It is great - really and truly so helpful - and especially for people on induction.

Tiffany said...

Thanks for spreading the word!

Jennifer said...

You're welcome, Tiffany.