Post your Keto dinner pics!
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Grilled skirt steak, roasted Brussel sprouts with red onion and bacon, and a cauliflower "tater" salad.
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Bumping0
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Not dinner but delicious still!
Pretty much had a no carb day so I could afford the whipped cream on top and HWC in the coffee.
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I'm learning how to prepare my own sashimi as I love it so much. My agedashi tofu in dashi broth is also pretty good!
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Reinventing_Me wrote: »
To be honest... tater salad is a "wing-it" recipe. I first steam and chill a chopped up head of cauliflower. Then add chopped up red onion, celery, boiled eggs, and dill pickles. I mix it all together with some real mayo, and add salt, pepper, garlic, onion powder, and then paprika. I don't have exact amounts because I taste as I season, and season to taste. If you find a recipe online, just sub a head of cauliflower for the Taters. Oh and topping it with green onions, bacon, sour cream, and cheese is amazing.
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I tried something new today - I made a steak tartare. I've never had it before but I saw them make it on a cooking show and it looked pretty good.
It's sort of akin to a tuna salad or a chicken salad, but with lean, raw beef. I used a lean beef tenderloin, diced it up to 1/4" pieces, and mixed with some olive oil mayo, onion, diced olives, and seasoning.
It was actually really filing. Not bad either, just needed a pinch more salt and spice.
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Steph_Maks, that looks AWESOME, will have to try doing one of those.0
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mrslmartin1001 wrote: »I'm learning how to prepare my own sashimi as I love it so much. My agedashi tofu in dashi broth is also pretty good!
Recipe please? I am a sushi addict and would love to try this!!! Thanks!
All you really need to do is to make sure your fish is fresh, even if you purchase fillets.
I freeze my fish, for 24 hours (this absolutely eliminates any possible little nasties, which with fresh, commercially-available fish, is highly unlikely anyway) and then I thaw it, but while it's still semi-frozen, I slice it really thinly, lay it on a spotlessly-clean dishcloth (Teatowel) and leave until fully thawed. Arrange artfully on a dish. You can use salmon, Tuna, mackerel and any good firm white fish.
The dipping sauce: I use Japanese rice wine, a little Mirin, Kikkoman soy sauce, a drop of tabasco and lemon juice. I add salt to taste. The carb content, for a dipping sauce is, in my opinion, totally negligible for it to matter.
(Adjust these ingredients to taste, but obviously, the soy sauce is major....)
For the Dashi/stock, I use Kombu seaweed and Bonito flakes - all available online or from a good Oriental grocer/supplier.
I make my own Miso paste, but you can also buy this commercially, and it's an indispensable seasoning/paste for anywhere requiring that glorious Umami flavour.
A few sliced spring onions (Scallions to our USA buddies) and carefully quartered silk Tofu, makes for a stunningly good soup.1 -
I didn't take a pic but I made these porkchops in the slow cooker the other night and it was AMAZING
http://ketosizeme.com/keto-lime-pork-chops/1 -
mrslmartin1001 wrote: »I'm learning how to prepare my own sashimi as I love it so much. My agedashi tofu in dashi broth is also pretty good!
Recipe please? I am a sushi addict and would love to try this!!! Thanks!
I'm glad you liked my efforts!
I'm fortunate enough to have access to very fresh salmon and tuna, which I learned to slice correctly from a Japanese cooking web site. I had to get my knives sharpened first though! I just used commercial pickled ginger that had no sweetener, a dab of wasabi and the sauce is just gluten-free soy (I'm coeliac so that works well for me.) Delicious fresh uncomplicated ingredients, with firm fresh fish that is not too dry gives me the most satisfaction when eating Japanese food!
The agadashi tofu is a block that has been cut in 8 bits, drained in a colander with some paper towels and a weight (like a plate) on it to try to get as much fluid out as possible. This is so the Tbsp or so of potato starch that I then use to coat the little cubes sticks. Fry in an inch of oil (whatever you've got - I've used peanut, or even tallow once) for a few minutes turning once very carefully (they stick together). The coating sorts of bubbles and puffs up a little, but doesn't really brown. You are just really frying the coating and creating a shell for the tofu, not frying the tofu itself. Drain to get rid of the residual oil. The broth is 2 cups water, a sachet of Shimaya brand Dashino-Moto which is a bonito seasoning, 2Tbsp of soy and an optional Tbsp of mirin (my mirin has a lot of glucose in it so I tend to leave it out as I like the taste without) mixed together with a little minced ginger in a saucepan till hot. Assemble as pictured and enjoy!
This recipe is not as low carb as I usually do because of the potato starch and the dashi broth, but the carbs are really still quite neglible. Take the agedashi tofu recipe away from the meal and I can't think of a more keto level WOE than just fresh sashimi! I eat this once or twice a week, and its become really quick and easy to prepare with a bit of practice. Still losing weight (which is my goal) and really enjoying the food!1 -
Wonderful post, @kmca1803, great to meet a fellow Japanese Cuisine enthusiast!0
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Thank you! I'm interested in learning to make my own miso as you mentioned that you do, but just haven't been able to make the time to do it yet. Do you have a recipe or website that you learned from?AlexandraCarlyle wrote: »Wonderful post, @kmca1803, great to meet a fellow Japanese Cuisine enthusiast!
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Thank you! I'm interested in learning to make my own miso as you mentioned that you do, but just haven't been able to make the time to do it yet. Do you have a recipe or website that you learned from?AlexandraCarlyle wrote: »Wonderful post, @kmca1803, great to meet a fellow Japanese Cuisine enthusiast!
Absolutely, and to my surprise, finding the right ingredients proved a lot easier than I thought!
However, the greatest skill you'll need - is patience! My Miso took about a year to mature properly, but please believe me - it was worth the wait!
This is the video I used, and I merely halved he ingredients. 2kg was a bit much, even for me. It's a bit labour-intensive, but a lot of fun. I used a pressure cooker, and cooked my soy beans in 3 batches... And I followed this video's method to the letter, including the bit when he throws the miso into the maturing pot.
I also found this video.
https://www.youtube.com/watch?v=OTq5QbOGFME
However, I do prefer doing my Miso the traditional way: By hand. And I used rock salt on the surface.
It's really important to make sure the miso is pressed down really well, to eliminate ANY air pockets, and that the whole outer rim is well covered in salt, all the way round. This prevents any harmful bacteria seeping/creeping in at the edge, and growing white mould. Even if this happens, you can 'rescue' the miso, but prevention is better than cure. (Don't be concerned that the 'extra salt' will be a problem. Trust me, it really isn't.)
Scrupulously clean container, utensil and hands, does much to stop mould growing - that, and judicious sprinkling of salt, and covering with clingfilm really well to keep the air out.
Don't be afraid to check your Miso, but try to not touch or disturb the surface, unless absolutely necessary.
Here's the added bonus:
What neither video mentions, is the juice that develops. That's 'Tamari'. And once you see it developing on the top of your Miso paste, you know you're well on the way to something wonderful. The Tamari can be drained off gradually, and used as a seasoning (it's thick, rich, dark and really good!) or mixed back into your Miso, depending on how much develops.
The longer you leave it, the darker and richer it gets.
I want to post the pictures I took during my process, but they're on my phone, and it's packing up, so I'm not sure I can rescue them....
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**UPDATE** I found my pics!! Will open a new thread so as not to veer this one off-topic, @kmca1803!0
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Sirloin with a merlot and butter reduction.
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You use almond flour instead of bread crumbs! I used eggs and a splash of cream scrambled up to coat the chicken then dreadged it in almond flour season with salt, pepper, garlic, onion, oregano, and paprika. I do this twice to each cutlet to make of a thick coating. Then I fried it up. Put it in the over with a coating of cheese under the broiler for that restaurant look/feel. Serve with zoodles or spaghetti squash and some spinach salad. Yum!4 -
I can't post pictures from the app but...
I had chicken in a balsamic vinaigrette, garlic, and basil sauce with provolone melted on top. My oh my...it's so good! Took less than 10 minutes to make too4 -
http://allrecipes.com/recipe/239793/keto-cheesecake-cupcakes/
Here is the recipe i found. I added 1/2 cup almond flour and 1 tsp almond extract to the crust as suggested in the comments. I also used 1/2 cup Swerve sweetener (doesn't taste like chemical mess) instead of the 3/4 cup stevia granulated sweetener.
Make sure you bake the crust for 5-6 min at 350, let it cook completely before adding the cheesecake mixture on top.
Here is the recipe you asked for @MariahMichaels0 -
http://allrecipes.com/recipe/239793/keto-cheesecake-cupcakes/
Here is the recipe i found. I added 1/2 cup almond flour and 1 tsp almond extract to the crust as suggested in the comments. I also used 1/2 cup Swerve sweetener (doesn't taste like chemical mess) instead of the 3/4 cup stevia granulated sweetener.
Make sure you bake the crust for 5-6 min at 350, let it cook completely before adding the cheesecake mixture on top.
Here is the recipe you asked for @MariahMichaels
So it's 1 cup of almond flour instead of 1/2 cup of almond meal?
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Steak topped with duck liver mousse and keto cole slaw1 -
OMG!! ^^THAT^^ looks sooooooo good!!!0
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AlexandraCarlyle wrote: »OMG!! ^^THAT^^ looks sooooooo good!!!
It sure was. Going to add it to our foods rotation.0 -
MariahMichaels wrote: »http://allrecipes.com/recipe/239793/keto-cheesecake-cupcakes/
Here is the recipe i found. I added 1/2 cup almond flour and 1 tsp almond extract to the crust as suggested in the comments. I also used 1/2 cup Swerve sweetener (doesn't taste like chemical mess) instead of the 3/4 cup stevia granulated sweetener.
Make sure you bake the crust for 5-6 min at 350, let it cook completely before adding the cheesecake mixture on top.
Here is the recipe you asked for @MariahMichaels
So it's 1 cup of almond flour instead of 1/2 cup of almond meal?
Sorry! I just realized my mistake! I make my crust with almond flour (or meal, it's your choice) but then I add coconut flour too! I also add coconut flour when using almond flour in sweets. My rule is "half the amount of almond".. so if you use half cup of almond flour, add 1/4 cup of coconut flour. I also add flavor to my crust, like almond or vanilla extract.0 -
No photo as I don't like to do that in a restaurant. Lunch out with daughter and daughter in law and friends who had done a 10 k in Wimbledon.
Hake, brocolli, samphire and salsify with side salad . Followed by shared cheese board with my OH, he had the crackers and cheese I had cheese and half a dozen grapes!1 -
