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What have you eaten today? (Low carb forum)

We had ooooopage today too. I had got some steaks out of the freezer. I raised an eyebrow at the time I got them out, thinking the package mush have got a bit squidged before it froze. When defrosted wel enough to speerate the payers, the "steaks" were actually pieces of beef shin. Ooopos.

Having had a bit of a chuckle, the shin has been deferred to tomorrow, and a quickie cauli cheese with mucho meaty panchetta for me, and a mac and cheese with paetta for MrB for was rustled up.

Tomorrow will be this keto beef shin: https://queenketo.com/keto-beef-shin-creamed-brussels-sprouts/ It's absolutely delicious, but I'll do it in the IP.

All's well that ends well.
 
Thanks for that link. I like the flavours with the braised beef but shin and tender is not a combo I recognise. Passed the recipe to the cooking team for later in the year - seems on the hearty side for summer for a delicate little flower like me.
 
Re browning meat, i find it does help to make the gravy look more appetising and it does seal in the juices. Though I do have a very good chili con carne recipe where everything is thrown in. With coffee, tomatoes, paprika etc etc there’s no chance of that looking grey.
Everyone has their own preferences thank goodness. I buy mince with as little fat as possible, mainly because in some countries we’ve lived in the fat in the mince smelled pretty horrible so I spooned it all off anyway. In one country we lived in they minced the beef through the mincer after mincing ‘lamb’/sheep/goat, which made the beef smell like old sheep.
I bought an electric mincer to mince my own beef.
 
Food today.
Tea for breakfast.
Gym
Coffee with cream
Lunch LC bread with cottage cheese and tuna/mayonnaise, some cherry toms. Nuts.
Dinner pork medallions, zucchini spaghetti, a creamy mushroom sauce- I tried to thicken it with some mashed celeriac. It tasted ok but looked a bit odd. I threw in some broccoli to make it less boring.
Yoghurt and berries. A glass of red.
 

Same for me i felt hungry after my tea so i had some walnuts and a coffee made with double cream , did the trick .
 
Today's menu:

B: Vanilla chia pudding with LC Nutella. Coffee.
Mid morning: Almond milk cappuccino with splash of cream
L: Frankfurter, Waitrose yellow sticker bargain burrata, olives, salad leaves, cherry toms, basil. Square of M&S 85% Peru choc.
Mid afternoon: Almond milk cappuccino with splash of cream
D: Impromptu barbecue again! Pork sausages (high meat %), grilled aubergine, HM coleslaw, salad leaves, cherry toms and avocado with EVOO and lemon
 
ianpspurs said:
Thanks for that link. I like the flavours with the braised beef but shin and tender is not a combo I recognise. Passed the recipe to the cooking team for later in the year - seems on the hearty side for summer for a delicate little flower like me.
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Pressure cooking can tenderise it, if given enough, plus a full natural natural release. If it's not tender enough give it a bit more time. That said, the recipe would work with any meat.

Incidentally I'll also reduce the liquid a bit before cooking too as, as you know, there won't be the traditional evaporation.

I have to say I wouldn't have chosen shin for right now, but by the time it was clear, it was thawed, so well eat some and freeze the balance.

Just one of those things.
 
Lunch yesterday: Toasted cheese and onion sandwiches.
Dinner: Boned and rolled goat forequarter, veggies, brown onion gravy.
Breakfast: Cheese and mushroom omelette, bacon, tomatoes.

Drinks: Black coffee no sugar / sweeteners, water.

NEWS FLASH! It was reported on ABC news just now that Jamie Oliver's company has gone down the gurgler in the UK. Some of his Australian shops were shut down last year here.

https://www.abc.net.au/news/2019-05-22/jamie-oliver-restaurant-chain-collapses-uk/11136594
 

Welcome @Sangre are you US based? I fell in love with Whisps last summer in the US! Will be stocking up in July.

Tipetoo said:
NEWS FLASH! It was reported on ABC news just now that Jamie Oliver's company has gone down the gurgler in the UK. Some of his Australian shops were shut down last year here.
Click to expand...

Yes they’ve almost all shut down practically overnight, including one that a few of us on here were at a couple of weeks ago after the PHC conference.
 
Does anyone here use coconut flower sugar or is it a no no? I have a German Low Carb magazine with quite a few recipes using that. Like this fried fish in batter, sweet and sour cucumber salad. 18g carbs for the whole meal. Sounds tasty. Only problem is reducing the recipes as OH isn’t interested.
 

Doesn't your OH like fish, or is it the LC aspect he finds off-putting?

I have lots of keto and lc recipes in my CMT folder, but most of them aren't titled that way. I've found that tends to help with open minds.

Ahem.
 
I take a very simple (and somewhat bootcamp) view.

Basically, I cook low carb, and that is what is served in this house, to Mr B, friends and family.
If anyone wants carbs as well, then I am happy to microwave some potatoes or rice for them (guests) or Mr B can microwave them for himself.
Bread is easy, since they can fetch it themselves out of the bread bin.

The result of this draconian regime is that most people are completely unaware that they are eating mainly low carb and cheerfully compliment me on the food.
 

I wish! I made some German meat balls but instead of adding a soaked and squeezed out bread roll or two, I used a couple of tbspns of oats, ground. Trying to find a middle ground. I didn’t say anything but OH complained that they tasted ‘different.’
I’ll just make different ones and freeze them in future.
BTW I found a tasty looking meatball recipe in a German ‘Low Carb’ mag. Is there usually a copyright problem if I put it on CMT other than on ‘private?’
I’m not very keen on meat that tastes too ‘meaty’ so the all-minced meat, salt and pepper version isn’t for me. I have to admit to being a closet vegetarian who sometimes eats meat to make life easier.
 
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Rachox said:
We all loved them, they reminded me of Ikea meatballs and sauce with an added extra with the mozzarella centre
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That’s a good idea. I could put some in the middle of my meatballs.
The difference between German meatballs and Swedish ones is that German ones tend to be seasoned with nutmeg and the Swedes use cinnamon. In fact cinnamon seems to be the Swedish go-to spice. Tastes good.
 

In this house, we never have different main meals, except when my OH had mac & cheese on a non-cooking night, then I'll have cauli cheese, so almost the same thing!

Breakfast we both have yog, plus fruit for him and usually rhubarb for me. Lunchtime, I have a barrell of salad and he has a crusty roll, or sandwich usually, but main means we have the same, although he may have additional carbs. It was a pact we made the day I was diagnosed, and we've stuck with it.

The amended recipe names are only marginally important until we've tried the recipe, to avoid pre-consumption auto-suggestion. This is especially valid as he is the main cook here.
 
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