Search Results for '("C'

[Mike Nolan]

I'm going to try making a lower carb version of Irish Apple Cake today. It won't quite be totally keto friendly because I'm using apple pie filling I had in the freezer. (Next fall I'm going to try making a batch with allulose.)

[Mike Nolan]

I got a batch of beef stock started yesterday, let it simmer all night and will be straining it later this evening.

Supper was leftovers, I had to solve an issue for a client that kept me from the original plan for dinner tonight (steaks), so we'll do them tomorrow.

[Mike Nolan]

The keto bun was OK with a hot dog, but needed more toppings as the bun itself is kind of bland. (My burger last night had tomato and cheese.)

[Mike Nolan]

Heinz makes a no-added-sugar ketchup, 1 carb per tablespoon. They also have a no-added-salt one.

I've seen multiple sources that recommend not being on a strict keto diet for more than 6 months, but we're on sort of a modified keto diet anyway, so I don't know what we'll do down the road.

More than a few health professionals have told me that the main reason people stop following a keto diet is they get bored with the lack of food variety. So far, that hasn't been a problem, but we're only about 6 weeks into it. As we get into summertime menus, that may be more of a challenge, but those keto buns were pretty good last night. And with some practice, they'll look even better. That site also has a recipe for keto bagels and keto cobbler (though the fruit is the main source of carbs in cobbler.)

I found a book at Half Price Books over the weekend that looks good, just thumbing through it I came up with at least 6 recipes that my wife's reaction was: Too bad we've already got dinner planned today.

Title of the book is The Low-Carb Bible, by Elizabeth Ward. Not strictly a keto book, but neither is our current food repertoire.

[Mike Nolan]

I ran across a recipe online (https://www.gnom-gnom.com/keto-wholewheat-buns/) for keto-friendly burger buns and I made a small batch of them today, 3 as burger buns and 2 as hot dog buns.

They're the closest to a wheat-based burger bun I've ever had!

I did make some minor tweaks to the recipe, two unintentional and one intentional: I forgot I was making a half-recipe and put in the whole egg, so I left out some of the egg white to compensate, I also forgot the vinegar, and I subbed in some sunflower meal for some of the almond flour, I think that makes things a little less ALMOND!

They smelled very good baking, because they've got yeast in them, as well as psyllium, xanthan and baking soda, so they've got the gluten/rising spectrum covered. The taste was easily the best keto-friendly bread product I've had/made, though they're just a tad sweet, but so are Moomies buns. (That may have been due to the sunflower meal.) I'm looking forward to trying a few more recipes from that site.

The seeds didn't stick to the buns very well, so I'll have to work on that, along with better shaping. They don't rise noticeably in the oven, even with the baking powder in them.

The site says they're around 10 carbs each, mine were a bit smaller (5 instead of 4 from a half-batch), so they're probably more like 8 carbs each.

They use two ingredients I've not used before: psyllium husk powder and whey protein isolate, along with ground flaxseed, which I've not used a lot.

Here's the last of the burger buns with the two hot dog buns, which aren't very tall so that might be a challenge, but we'll have those for lunch tomorrow anyway.

Here's the cheeseburger I made from my bun:

(Sorry for the darkness of the images, until I get my primary laptop back from the shop, I don't have access to my photo editor tools.) I need to learn how to tweak photos on the iPhone.

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[Mike Nolan]

It was in the low 70's again today, so I got the outdoor grill set up for the season and we had burgers on some keto-friendly buns I made. (I'll post more about them, with pictures, in the baking category.)

[Mike Nolan]

As I continue to work on sorting through the freezer, I'm finding a lot of stuff to throw out or eat. I've got a lot of apple pie filling I need to find a use for. Pie crust isn't too bad in carbs, but the pie filling made with sugar is pretty high, though I may try making a batch with allulose in the fall.

Tonight we had vegetable beef soup from the freezer.

I also made another batch of custard, with a tweak in the recipe (more cream and more egg), and I made half of them as chocolate custard, though I'm tempted to call them pot de creme, since they've got a lot of cream in them.

[Mike Nolan]

The egg roll in a bowl recipe sounds interesting. With a few tweaks (like no garlic) it'd work for us and be pretty keto-friendly, too. I might use ground pork or ground beef, though.

[Joan Simpson]

Egg roll in a bowl
1/4 cup soy sauce
1Tbsp.sesame oil ( I omitted)
1Tbsp. Avocado oil (I omitted)
replaced both oils with canola oil
1 Tsp. minced garlic (I used the squeeze kind in a jar)
1Tsp. ginger paste
1 Tbsp. hot honey I used regular honey
1 lb.-ground turkey
1-lb bag of coleslaw mix
Scramble turkey half way done add bag of coleslaw mix and sauce (just mix all sauce in a bowl) pour sauce over cabbage and turkey cook a little. Very good and cooked in 30 minutes.

[Joan Simpson]

I made a new recipe for me and it was good Egg roll in a bowl and cooked in 30 minutes.I tried to place the recipe in the files I don't know if it worked ,I don't see it but here it is.

Egg roll in a bowl
1/4 cup soy sauce
1Tbsp.sesame oil ( I omitted)
1Tbsp. Avacoda oil (I omitted)
replaced both oils with canola oil
1 Tsp. minced garlic (I used the squeeze kind in a jar)
1Tsp. ginger paste
1 Tbsp hot honey I used regular honey
1 lb.-ground turkey
1-lb bag of coleslaw mix
Scramble turkey half way done add bag of coleslaw mix and sauce (just mix all sauce in a bowl) pour sauce over cabbage and turkey cook a little.Very good and cooked in 30 minutes.

[RiversideLen]

I've seen a number of reviews where people complained about undercooked rotisserie chicken from Whole Foods. It's a shame because the chicken is simply seasoned (just salt and pepper) and they have an option for unseasoned as well. I'm not sure that I'll take a chance on it again.

[RiversideLen]

I made a pizza (red bell pepper, sausage, a little pepperoni and Greek olives) and a side of broccoli.

[Mike Nolan]

I've been making a low-carb baked egg custard using a 1-3 ratio of cream and water in place of the milk and allulose instead of sugar. A little extra vanilla improved them. They appear to be 1 carb, with 9 g of fat and 3 g of protein, but I'm not counting the allulose. (Technically it should probably be added and then subtracted out at the bottom of the nutrition statement, like erythrytol is.)

I've also been making blueberry mini-muffins that appear to be about 2 carbs each (not counting the allulose), 5.8 grams of fat and about 2 grams of protein. I want to make it a few more times before I post the recipe here. They freeze well. I'm going to try making some with some semi-sweet chocolate in them, too. 40 grams of the Callebaut chocolate callets is 22 carbs, so that means 5 of them is around 2 carbs.

My wife was watching ads for Quest keto-friendly foods, so I picked up an assortment of them at the store today.

The 'smores one was a disappointment, a good marshmallow taste, a hint of graham cracker and an even smaller hint of chocolate. Odd mouth feel, though. (But I think most protein bars have that problem.)

The peanut butter cups got a more mixed review, we both thought they tasted like they had some coffee in them, though it isn't explicitly in the ingredient list unless it's under 'natural flavors'. I'm not sure they're good enough to justify buying them very often.

So far the best things we've found for snacks in stores are the keto snack (mostly nuts) mix at Costco and the parmesan crisps at Sams. (There are multiple companies that make parmesan crisps, in an assortment of flavors, though a few of them have garlic so those are out for us.) The parmesan crisps are very good substitutes for the stale bread in French Onion soup, and I suspect they'll be good in other soups, too.

[RiversideLen]

The darkness of the skin was fine,

I suspect that they are using different size chickens and time it for the norm (smaller ones). I did post a review with pics and a snarky comment. I've recooked it, hoping that's OK.

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[BakerAunt]

I had a slow start on Sunday morning. I hate having Daylight Savings Time arrive so early in the year and stay so late. Before a late lunch, I made Maple Granola, which bakes for two hours, with a stir and a pan turn halfway through the baking time.

In the afternoon, I baked a Blood Orange Yogurt Loaf using two of the blood oranges I have been able to find at Kroger this spring. I used a Nordic Ware loaf pan with swirls. The cake will rest overnight, then I will glaze it for dessert tomorrow evening and into the week.

I did one more bake in the evening of Blueberry (oil-based) Scones with Lemon Zest. We will start having them for breakfast tomorrow.