Search Results for '("C'

[Mike Nolan]

We had more of the beef stroganoff on cauliflower rice, and a small bowl of 4 bean salad (not low-carb but OK as an occasional side dish).

[chocomouse]

Glad to know your road(s) is not washed out and you can get around, Joan. Your dinners are always sounding good to me! I had a dish of Greek yogurt with frozen blueberries stirred in.

[Mike Nolan]

I made two related pizza recipes out of "The Wicked Good Ketogenic Diet Cookbook" by Amanda Hughes tonight.

One used a mozzarella crust, which I made by putting a cup of shredded mozzarella cheese in a 6" ring (2 cups for an 8" ring) and putting it in a 400 degree oven to melt and brown around the edges and on the bottom. Then put a little tomato sauce on it and sprinkle it with oregano and some Parmesan cheese. I also put a few mushrooms and a few thin slices of tomato on them. Put it back in the oven or under the broiler for a minute or two.

The other recipe used a slice of Genoa salami or pepperoni as a base, with sauce, mozzarella and any toppings, then put it under the broiler long enough to melt the cheese.

We liked the mozzarella crust one better, so I made a second round of them, another 6" one and an 8" one. I probably didn't leave them in the oven long enough and then I put too much toppings on them, so they were a bit sloppy to eat, but still tasty. We had enough left over for Diane's lunch tomorrow.

Total carbs were probably 6-8 carbs for the 6" one, 16 for the 8" one and 1-2 carbs each for the ones on the salami or pepperoni.

I'm sure we'll be making the mozzarella crust one for supper again, and I could see making the pepperoni or salami one as a quick lunch for me.

BTW, the Walmart deli has a 'sandwich pepperoni' that has no garlic in it and is just a bit spicy not overpowering.

[Mike Nolan]

The keto bread is kind of bland, not bad tasting, just not much taste at all. It'll make an OK platform for other things, I suspect. (I had an open face peanut butter sandwich on a piece of it that I toasted.) But I think I'll try some other ideas before I make this again.

[Mike Nolan]

Today I made a loaf (8.5 x 4.5) of keto-friendly bread, I haven't tried it yet but at least it came out looking like a loaf of bread. The aroma isn't very enticing, though, so I'm not sure how flavorful it will be, maybe toasting it (as the recipe suggests) will improve the aroma.

It looks like a one ounce portion has under 5 carbs.

[BakerAunt]

For Friday's dinner, I decided to use the leftover turkey to make turkey salad sandwiches. As chicken and turkey are different in terms of taste, I went to the internet to look at recipes. I settled on this one:

Turkey Salad Sandwich

I had to omit the red onion for my husband, although I put in a bit of onion powder, I omitted the garlic because I do not associate turkey salad with garlic. I put a bit of red onion on mine, and we both added spinach. I thought that my husband might balk at the dried cranberries, but he liked the salad. I feel that something is missing in terms of flavor. Maybe I should add a bit of Dijon mustard as I do with the chicken salad? Any suggestions from the cooks here at Nebraska Kitchen?

We used Whole Wheat Rye Semolina buns (Len's recipe) that I had in the freezer.

[Mike Nolan]

I'm making another batch of keto friendly buns, tweaking the recipe some. (I left out the flax, replacing it with other things, to see if that's where one of the dominant flavors came from in the last batch.)

[Italiancook]

RiversideLen, I also remove the skin, but I don't remove the bones. I crush the bones with my fingers. I do this because that's what my mom did when she made salmon patties. I just Googled to find out if there's any nutritional value to crushing the bones. Apparently they're a good source of calcium.

I checked my recipe for salmon loaf. I thought of it as salmon loaf, because I bake it in a loaf pan. Recipe calls it salmon casserole and calls for a 1-quart dish.

In addition to the 1-lb. can of salmon, it calls for celery leaves, parsley, onion, dry mustard and Tabasco, bread (I think it's soaked in milk, but don't recall for certain), and 3/4 cup milk. If I had a red pepper (or any color pepper), I'd add that this week. Sounds good.

[Mike Nolan]

We're having ham, probably some broccoli and, of course, deviled eggs (which are keto-friendly.) Probably another tiny slice of apple pie for dessert.

[Mike Nolan]

We had the last of the onion soup (other than what I froze) for lunch, so I just had a small salad for dinner.

[Mike Nolan]

My wife brings home lettuce from the hydroponics professor's test greenhouse every now and then, it's really good. (One of the varieties she got from him was so good I found out what the seed was and ordered it for my Aerogarden, where it grows very nicely.)

His tomatoes are incredible, big and tasty, and the plants are like 10 feet tall and keep getting longer as they grow, so the non-bearing part of the vine stretches several feet off to the side.

[BakerAunt]

On Thursday I made and shaped the dough for my wholegrain Hot Cross Buns. The recipe originally came from the Los Angeles Times food section many years ago (back when they had real recipes that people would mostly cook and bake), but I made it mostly whole grain and did so many other tweaks that it is now my own recipe. I will let the dough rise in the pan overnight, then I will bake them on the morning of Good Friday.

[Mike Nolan]

I started 7 varieties of tomatoes today: First Lady II, Amish Paste, Italian Heirloom, 4th of July, Porter, Celebrity and Rutgers. Assuming enough of them sprout, the first 3 will each get a full row, the 4th of July and Porter will share a row as will the Celebrity and Rutgers.

I'll start some other vegetables next week, I should have 50 leek plants arriving soon. Our common plant for the urban gardening project this year is sweet corn. That'll be a new one for me, I've not grown corn, at least not intentionally. (The squirrels have planted some corn from critter corn we threw out for them that came up.) I don't know if I'll put in melons this year, but I may put in some eggplant and broccoli. Once I figure out where everything else goes, I'll decide if I want to do any zucchini or other squash.

[BakerAunt]

On Wednesday, I roasted my last two large butternut squashes (I still have a small one) and made Curried Butternut Squash Soup. I mixed the puree with 3 ½ cups chicken/turkey broth and about 1 ¾ cups apple juice that I froze in December after making applesauce. I used a tablespoon of Penzey's Now Curry. I was able to freeze five 2-cup containers for future lunches, and I had some for lunch today, with enough for two more days.

For dinner we had more of the pea soup I made earlier this week.

[navlys]

Cleaning out the freezer with beef strips, mushroom ravioli (Rana) and gravy.Not too bad!