Low Carb/Keto Recipe Thread

[frustratedearthmother]

Sometimes we have it with cauliflower rice - sometimes over zero carb noodles - but tonight we just ate it as is. Oh, and sometimes I use the tomatoes and sometimes I don't. Didn't tonight. It's just as good either way!

 

[Mini Horses]

You can bake a tasty chicken dish with the mayo/parm spread on the pieces, like the cod.

Anyone had the spaghetti squash? With all the low carb, surely someone has. Just wondering how it compares with the spiraled zukes -- taste, consistency, etc. Just thinking it may store well as a winter squash. I've never tried it.

Also, any chickpea pasta tasters? Or quinoa pasta? Share your thoughts. Most any of the ready mades. I have no clue as to actual carb counts, just heard lower.

 

[Baymule]

@Mini Horses go buy a spaghetti squash at the store and try one. If you like it, plant some. If not, then you didn't waste time and garden room planting it.

 

[Mike CHS]

We grow spaghetti squash every year not because of the carbs but because we love the taste. I'm not sure but I think it has around 10 grams of carbs (8 grams net) per cup but it has a lot of other nutrients as well.

 

[Mini Horses]

I'm not on low carbs. I just see the squash and think those that are may use it as it should store well. It's something I would try but, probably not buy. Luckily, pasta & I are good. It's an occasional meal.

The majority of what I eat tends to be what is recommended in a ketogenic or mediterranean diet. Just how it is -- never tried to change but, found out by looking at what these methods recommended. I'm healthy so, seems to work. But I do adjust to add healthier, lose less healthy items & methods. Nothing strict here.

Also, never smoked and only occasional alcohol. Like wine taste and may have a glass 2X week, or not. High veggie and low meat amounts. It's all good. I'm blessed.

 

[Mike CHS]

Edit: we had another slab of lamb ribs that we needed to eat since the vacuum seal had let go. Teresa did this one and she added some red wine and a bit of maple syrup to the sauce. It turned a good sauce into a great sauce but I have no idea where the idea for maple syrup came from.

I took some lamb ribs and chops our of our big freezer to have for dinner over the next couple of days and decided to post the recipe I use for the ribs that don't have a lot of meat on them and are tough depending how you cook them. We don't have an Instant Pot but use a regular pressure cooker so the steps of course are a bit different for each. I have cooked goat meat using the same method but I don't add the mint as it seems to clash to me.

Instant Pot/Pressure Cooker Lamb Rib
Ingredients

• 3 cloves garlic, minced or crushed in a garlic press
• 1 teaspoon dried oregano
• ½ teaspoon fine sea salt
• lamb ribs
• ½ cup bone or beef broth
• juice from 3 lemons (divided)
• 4 tablespoons extra virgin olive oil
• 2 teaspoons capers
• 2 teaspoons minced shallots
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• Added 1/3 cup of red wine and a couple of tbs of maple syrup
  
• 1 teaspoon minced fresh mint (optional)

Instructions

1. Combine the garlic, dried oregano, and salt in a small bowl. Rub evenly onto both sides of the rib.
2. Place ribs in the Instant Pot and pour in the bone broth and the juice from 2 of the lemons.
3. Seal lid and set to cook on high pressure for 20 minutes.
4. While the lamb is in the pressure cooker, begin preheating your grill or broiler.
5. Allow the Instant Pot to do a 10 minute natural pressure release, then release the remaining pressure and remove the lid.
6. Take the ribs out and leave the cooking liquid in the pot (or transfer to a pan for the stove). Press the "saute" button and allow the liquid to boil and reduce while you are finishing the rib.
7. Place the ribs on the preheated grill or under your broiler until they are browned and have an appealing crust on them, flipping at least once so that both sides are done. Time will depend on your particular equipment.
8. Allow the ribs to rest while you finish the sauce.
9. Add the olive oil, capers, shallots, and fresh herbs to the reduced cooking liquid to make a sauce.
10. Cut the ribs into desired serving sizes (I cut mine into single ribs, which would be perfect for a party appetizer) and then serve with the sauce drizzled over top or in a small bowl for dipping.

 

[Mike CHS]

The recipe calls these biscuits but the texture is more like a corn muffin and I just mixed a small amount of batter to see how they taste. I'll make these again but they don't need the added salt. Easy and good tasting!

Edit to add: I made another small batch of these with just an egg white to get the cholesterol numbers down for Teresa. It of course changed the taste a little but if anything they are fluffier. Next time I might add some honey to the mix.

Low-Carb/Keto Biscuits
https://betterthanbreadketo.com/wp-json/mv-create/v1/creations/6/print

There is nothing more Southern than biscuits and gravy for breakfast. These fluffy low-carb/keto biscuits are low-carb and fill the high-carb biscuit void!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

• 1 1/4 cups almond flour
• 1/3 cups mozzarella cheese, shredded
• 1/3 cups sour cream
• 2 large eggs
• 5 tbsp butter, melted
• 1/2 tsp baking powder
• 1/2 tsp pink Himalayan salt

Instructions

1. Preheat oven to 400˚F
2. Grease muffin pan with coconut oil cooking spray or butter
3. Combine all ingredients into a mixing bowl and mix well using a hand mixer
4. Spoon or pour mixture into muffin tin, filling the cups around 2/3 of the way full
5. Bake for 10 - 15 minutes or until the tops of the biscuits start to turn a light golden color
6. Remove from oven and let cool for 3 minutes
7. Run a knife around the edge of each biscuit to loosen
8. Remove from muffin tin and devour!

Nutrition Information
Yield
8
Serving Size
1 biscuit Amount Per Serving Calories 205 Total Fat 13g Carbohydrates 2g Protein 2g

 

[Baymule]

We had shrimp scampi tonight. 7 jumbo shrimp each in a pyrex bowl. I grated fresh garlic cloves over the shrimp, then some grated Asiago cheese and 1/8 cup melted butter in each bowl.

Salad, romaine lettuce, spinach, 1/2 avocado, topped with slivered almonds.

Soup was leftover from Friday's supper.

Soup; I took a frozen pork leg shank and dropped in a pot. I added 2 pint jars of chicken broth and 4 pint jars of tomato sauce. I let it simmer for a couple of hours, then added chopped celery and sliced mushrooms. Seasoning was garlic powder, a pinch of fennel seeds, oregano and salt.

 

[Ridgetop]

DH has to cut carbs (and sugar, and fat). He needs to lose 100 lbs. and doctor has finally scared him into it by telling him he is borderline diabetic. I don't eat many carbs (bread, potatoes, pasta, rice, chips, etc.) but sadly DH loves them He does NOT drink beer thank heaven since it is full of carbs, and we really don't drink much. Maybe a glass of wine every couple of months with friends. I would ike to make some of these things but first:

1.Where do you get almond flour and what is it?

 

[Mike CHS]

Almond Flour - It is literally made from ground, blanched almonds. Our Kroger carries it but their price is out of line. We buy ours at Costco and they sell 3 pound bags for what Kroger wanted for less than one pound. It goes a long ways since most of the bread recipes I posted only take about 3 tablespoons. The biscuit recipe I just posted takes about a cup and a half but I cut the recipe down to about 1/4 for the ingredients since I don't want many at once. Another thing to look into is coconut flour.

I'm a bread eater also and these have done the trick for me.