Forum Replies Created
-
AuthorPosts
-
We had the mozzarella crust pizzas again, with mushroom and pepperoni but no tomato slices, they get too sloppy. I bought some 6" silicone cake pans to make them in, a lot easier getting them out of the pan and cleaning up! I probably need to set them on a paper towel to drain off the grease, though.
I had a small salad to go with it, under 20 carbs for the whole meal and very satisfying.
I keep tomato paste in a tube on hand in the fridge for dishes that need some tomato flavoring but not a big can of it. Sometime even just a tablespoon or two of ketchup is enough.
My wife always called dishes like your a concoction. These days I think of them as a "Chopped" special. 🙂
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).
I've always thought Thin Mints are mis-labeled as to the size in a serving. Isn't it one stack?
We had beef stroganoff on cauliflower rice, tasty and 10 carbs/serving.
I had a sandwich made with keto bread, salami, cheese and turkey, Diane had eggs and bacon.
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.
We're in the 80% band for tomorrow's eclipse, but we were in the total eclipse area for the one a few years ago. And the weather cleared up about an hour before the eclipse started, so we had excellent viewing conditions for that one. Some friends of ours from Wisconsin drove out and watched it with me in our back yard. Diane was at work, but UNL let most of the staff and students go outside for it.
Tonight we had tuna fish salad on a bed of lettuce, plus some mushroom soup.
We had tacos/taco salad tonight.
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.
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.
We had a rotisserie chicken tonight.
We had fish with broccoli
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.)
I'm doing a beef stir fry tonight, with cauliflower rice.
-
AuthorPosts
