What did you Keto today? Part Deux!
Elle79
(Ellen)
#5225
Chicken stirfry with shiritaka noodles & bok choy. Theory - bulk out with noodles so have lunch for tomorrow.
Reality - ate all the chicken & most of bok choy, left most of the noodles. Might take them for lunch tomorrow as sauce quite tasty, or might just bin them.
David_Stilley
(Full Metal KETO AF)
#5226
I got up this morning and before breakfast I churned out a couple of batches of experimental sauerkraut.
The one on the left has salt pickled Meyer lemons that I made about 2 years ago with dried lemon thyme from my garden. I had fish accompaniment in mind for this one.
The other one that looks like a jar full of Welch’s Grape Juice is a deep red and purple vegetable sauerkraut. It has red cabbage, small beet, a small carrot, garlic and caraway seeds. The root vegetables while not particularly good for keto will feed the probiotic bacteria and mostly convert to lactic acid so not highly carb contaminated! I am not sure about the culinary application for this one yet. I’ll have to see how it tastes in a month or so! Kind of like winemaking you never know how it will come out until it’s ready, but I have yet to make an inedible batch. Every one has been delicious and worth the wait.
My current small batches fermenting now from left to right,
Lemon Thyme Sauerkraut , Paò Caí, Golden Sauerkraut, Dill Pickle Sauerkraut,
Ginger Carrot Sauerkraut, and
Deep Purple Sauerkraut 
. 
delosreyes6
(Stephanie)
#5227
What brand of shiritaki noodles do you use? the ones at my walmart look like ramen noodles.
Elle79
(Ellen)
#5228
UK brand called bare naked, not 100% konjac but the protein noodles are 0.1g carbs per 100g, I’ve not found proper 100% shiritaki in any shops here. You definitely seem to have more options in the US.
Acnickel
#5229
I forgot to take a picture, but today I made scrambled eggs with jalepeno pimento cheese and they were the best. Then I pan seared steak for my BF for the first time in 22-23 years while I ate veggie burger crumbles with cheese and butter on top. I also did take a picture because it’s a rather unappealing sight even though it tastes yummy
David_Stilley
(Full Metal KETO AF)
#5230
I made 4 small batches of sauerkraut in the last 5 days and had a 1/2 kg. of cores and scraps in my fridge (waste not want not) so I made a batch of
Cajun Crack Slaw 
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#5231
OMG… Salmon perfection 
Jamboribs
(Steve)
#5232
They look so good! Question: Do you store them in the fridge or keep them on the counter and have you ever added daikon? I’m thinking about adding it on my next batch.
David_Stilley
(Full Metal KETO AF)
#5233
@Jamboribs They stay out until fermentation is finished. Anywhere from 3-6 weeks depending on how sour vs. how much crunch I want to retain. The cut of the cabbage also influences this, chunks or shreds and how thin you cut them.
As far as daikon it adds a “funk” to the flavor and aroma that I’m not particularly fond of. You might like it, Korean Kim Chee has it often. I plan on a batch of Kim Chee next, and I’ll include daikon, scallions and lots of garlic and fish sauce (it will be funky) in that but I like most of my fermented vegetables to have bright flavors like ginger, chilies, aromatic seeds and peppercorns rather than pungent smelling. I don’t add garlic or onions usually either for the same reason. Although the Deep Purple has some garlic. I think that I find more versatility with that brighter flavor profile accompanying different foods. But you should definitely experiment with things. I get inspiration from the web but in my usual fashion I have yet to follow any recipe for anything, I just use it to inspire my own creativity. Happy fermenting.
runswithdogs
#5235
Yesterdays sirloin steak, grilled tomatoes, mushrooms and hallomi fries, bacon wrapped onion ring and a small avocado.
And maple pecan creme brulee for dh’s bday (yes its keto)
David_Stilley
(Full Metal KETO AF)
#5236
Lovely meal! It looks like a delicious birthday dinner. Is your husband keto as well?
runswithdogs
#5238
The dinner was just a pre-birthday dinner lol. It was the creme brulee that I made special for his birthday,
Im actully taking him out for his birthday tonight (local steak place that is keto safe) but their desserts ain’t.
And yes hes keto to. (And no longer diabetic)
Acnickel
#5241
Off work today so I tried out a tuna cake recipe for my afternoon meal and it was delicious! Had it with homemade sugar free tartar sauce. Next time I might top with cheese like a tuna melt. Definitely one for the “keto on a budget” list
David_Stilley
(Full Metal KETO AF)
#5242
Looks good.