Apple cabbage slaw, salmon with harissa, summer squash with sumac
What Did You Keto Today? Part IV
Keto6468
(Karen)
#3167
Tmdlkwd
(Troy)
#3168
Sounds like a good alternative right now for me
I guess I can google 
What’s the recipe for this?
Crushed pork rind added?
Thanks
Digital_Dave
#3169
Today’s TMAD…
Lunch… Lunch Pizza. Bacon, Ham and Sausage Egg Based.
Dinner… Couple Cheese Burgers with Sour Cream.
primal.peanut
(Neil)
#3170
Wild game sausages cooked sous vide: duck with Armagnac, wild boar with sherry wine, lamb merguez with harissa, venison with dried cherries, and rabbit with ginger.
primal.peanut
(Neil)
#3171
A Middle Eastern feast for my father-in-law’s birthday:
Fattoush, without the bread:
Baked lamb with tahini:
Moroccan-spiced carrots with pistachios, raisins and goat cheese:
And later, an evening snack of burrata, served over arugula with a simple balsamic vinaigrette:
primal.peanut
(Neil)
#3172
A mix of cow, goat and sheep cheeses, served on a new marble cheese board that I got as a Secret Santa gift from work:
Bacon-wrapped pork sausages stuffed with jalapeños, which were themselves filled with cheese:
Cold days call for warm pumpkin soup garnished with fresh thyme and pumpkin seeds:
Jody22
(Jody)
#3173
), 20oz Ribeye and hollandaise sauce.
primal.peanut
(Neil)
#3175
The duck was the richest and would be my first choice. I also really liked the flavour of the wild boar!
kyarn
(Tracy)
#3176
You have the classiest dishes. I really enjoy the pictures you post. Any chance you have gone to culinary school?
kyarn
(Tracy)
#3177
That slaw looks delicious! I love apples and really miss them. I’m about to make an apple dessert, but it will be made with chayote squash. Pictures and review to come.
primal.peanut
(Neil)
#3178
Aww, thank you Tracy! I have no formal culinary training, just a growing collection of cookbooks and a passion for eating 
Digital_Dave
#3181
Todays’ TMAD…
Lunch… Fried Eggs, Sausage links and Sausage Gravy on Chaffles.
Dinner… Dungeness Crabs and Shrimp.
kyarn
(Tracy)
#3182
I’m glad sausage gravy actually comes out pretty decent when ketofied. I use heavy cream and thin it with some water and a bit of Xanthan Gum. Is that how you make yours?
Digital_Dave
#3183
We used Cream Cheese this time, melted it into the sausage mix, and then used Almond Milk to thin to the consistency that we wanted. I personally think this works well, but the Cream Cheese can make it a bit rich for some. But I personally like Cream Cheese, so this doesn’t bother me. - We have used heavy whipping cream as well, and for thickening, we have used Glucomannan powder that works well.
kyarn
(Tracy)
#3184
I’ll try the cream cheese version. I actually don’t use HWC often and when I do it’s in very small amounts. When I see a recipe that calls for 2 cups of HWC I skip it.
kyarn
(Tracy)
#3185
My pumpkin pie from Thanksgiving. We had a totally Keto dinner and there was no deprivation. I used the pie crust from gnom-gnom.com and it was fabulous. Any pumpkin custard you like will work and you’ll know how to ketofy it.
Digital_Dave
#3186
That looks good, and funny I was actually telling the Wife the other day I actually wouldn’t mind making a Keto version of Pumpkin Pie. So I will be checking the crust link out. Thanks.
And yeah, the Cream Cheese is nice. It shows to be just under, or less than 8 carbs for the full 8oz. block, so I prefer it. We’ve used it in a lot of things we wanted to add some creamy gravy to, but again, some do say it can be a bit rich. But I enjoy it.