Last night, I did some advance cooking:

  • Made guacamole to go with my eggs for breakfast. (And it was still brilliantly green this morning! I used the juice of half a lime with a whole avocado.)
  • Mixed up more flax muffin mix.
  • Made zucchini wraps (from one of Maria Emmerich’s books – grated zucchini, cheese, coconut flour, egg).
Advertisements

This was really yummy. The next morning, I used some of the remaining sauce as an omelette filling.

bacon fat

diced salami

2 onions, diced

3 plum tomatoes, diced

heavy cream

butter

garlic

shirataki fettuccine

Fry the onion in some bacon fat. Add the salami and tomatoes and cook, covered, until the tomatoes break down.

Meanwhile, rinse the noodles well and start frying them over medium-high heat in butter. Add 2-4 cloves garlic, grated, and cook for a few minutes.

When the noodles are ready, stir a bit of heavy cream into the salami mixture. Serve it over the fettuccine.

This is delicious. I gave some to a friend who’s been eating it with his breakfast eggs and I had some with smoked sausage for lunch today.

butter

5 Japanese eggplants, diced

3 plum tomatoes, diced

4 cloves garlic, pressed

olive oil

salt

Heat a wok over medium-high heat and add the butter and eggplant. Cook, stirring frequently, until the eggplant gets some good browned spots on it and starts to soften. Add the tomatoes and continue cooking until the tomato breaks down and gets some colour as well. Add the garlic, some olive oil, and some salt. Continue cooking for a couple minutes. Taste, and adjust seasoning. Depending on the tomatoes, it may need a splash of vinegar, too. Cook until it has the texture and taste you prefer. Serve.

One day I’ll learn to label the cheese that I freeze. (I grate and freeze cheese anytime I worry that I won’t finish it.) I went into the freezer to get parmesan for this recipe and found another bag with grated white cheese. I assumed it was mozzarella, so I used it in the recipe. Turns out it’s actually smoked cheddar, so I had a more strongly flavoured pizza.

I topped the pizza with Tuscany Pumpkin Pasta Sauce, not because it’s particularly low carb but because it’s what I have open. And thinly sliced hot Italian sausage and shallots. Cheese on top would improve the structural integrity of the dish, but I think it’s too easy with a crust this cheesy to end up with too much cheese.

 

It was very tasty, but kind of limp so I’ll go back to the fathead crust next.

For some reason, I’ve really felt like drinking milk lately. I often have a glass of 2% at work. (Not keto, but not the worst thing I’m consuming in a day at work either.) At home, I have unsweetened vanilla almond milk that I picked up at Costco. I’ve been opening a litre, adding 1/8 tsp. stevia, then vigorously shaking it to get sweetened vanilla almond milk. It’s a nice treat for 1 carb per cup.

This was simple and yummy.

1 clove garlic, grated

1″ ginger, peeled and grated

juice of 1 lime

soy sauce – start with a tablespoon or two

liquid oil (I used liquid coconut oil) – probably about a tablespoon

6 boneless, skinless chicken thighs

butter

1 bunch lacianto kale, stem removed and thinly sliced

Combine all the ingredients except the butter and kale. Toss together and marinate for as long as you have time for – I marinated for 5 minutes but a couple hours would probably be good.

About 20-30 minutes before you want to eat, preheat the broiler with a cast iron pan in the oven.

Start stir-frying the kale in some butter over medium-high heat. Drain the chicken marinade into the kale and continue cooking. (You will boil the heck out of it, so you don’t need to worry about bacteria.)

When the oven is hot, arrange the chicken thighs in the cast iron pan. Broil for 5 minutes.

Meanwhile, keep stirring the kale. Turn down the heat if you need to. When you remove the chicken to flip it, pour any liquid that accumulates into the kale.

Broil the chicken for 5 more minutes. When it’s done, add it and all accumulated liquid to the kale.

Eat.

My friend and I had this for dinner. It was wonderful.

butter

3 shallots, sliced

3 tomatoes, diced

1/2 cup white wine

4 chicken thighs, seasoned with salt and pepper

1 package shirataki spaghetti

butter

1 large clove garlic, grated

salt and pepper

Fry the shallots in butter until soft. Add the wine, bring to a boil, and simmer until the wine is almost evaporated. Add the tomatoes and continue cooking until the sauce is quite thick. Season to taste with salt and pepper.

Meanwhile, broil the chicken thighs until cooked, about 5 minutes per side.

Add the chicken thighs to the tomato mixture. Cover and leave the chicken thighs on low while you prepare the noodles.

Rinse the noodles and drain them well. Melt more butter in a frying pan over medium-high heat and add the garlic. Add the noodles and cook, stirring frequently, for several minutes. Season with salt.

Serve the chicken and tomato sauce over the garlic noodles.

I made this to use on flax pancakes. I’ve always peeled peaches but I wondered if  I could cook them more like I make applesauce, using a food mill to take out the skins. It worked nicely. The peach sauce turned out redder than I expected – I wonder if more colour transferred from the skin.

1 basket of peaches, rinsed and stems removed

1/2 cup water

1/2 tsp stevia or to taste

3/4 tsp guar gum or to desired thickness

juice of 2 limes

Put the peaches in a covered pot with the water. Bring to a simmer and cook on low until the peaches are very tender.

Using a potato masher, mash the peaches enough to make it easy to find the pits. Fish out the pits with a spoon.

Run the mixture through a food mill, going slow in case you encounter any remaining pits. If you encounter a pit, reverse the food mill and pick out the pits.

Add the stevia and guar gum and blend the mixture with a stick blender. Stir in the lime juice. Taste and add as much stevia and guar gum as you like to make the sauce thick and sweet. Refrigerate or freeze.

So close! I kept reaching for the butter and reminding myself I needed to use coconut oil. But I forgot that my protein powder is dairy-based. D’oh! (I’m taking this to a house where one of the daughters doesn’t eat dairy.)

I followed this recipe, with these changes:

  • peeled, diced fresh peach instead of pineapple
  • coconut oil instead of butter
  • maple syrup instead of molasses (because that’s what I had)
  • Aroy-D coconut milk instead of heavy cream
  • vanilla extract instead of pineapple extract
  • skipped the extra stevia – the batter tasted sweet enough to me

I cooked a tuna steak the way I always do (salt, pepper, cook in hot coconut oil until rare) but instead of putting citrus juice on it I topped it with a bunch of pre-made guacamole. (From Costco – the ingredients are all what I’d use at home.) Yum! So good.