Sorry it took me so long to respond! No, no sorbitol.
What did you Keto today?
Ernest
(Ernest)
#2733
Sous vide beef cheeks! Salt and pepper, vacuum seal and drop in 155 degrees hot tub time machine for 24 to 36 hours. Pour out the juices and boil to reduce. Strain through a coffee filter and pour over the shredded meat!
Make omelettes, tacos etc.
Aawa
(Ren)
#2734
Cow and pig in a blanket dusted with Togurashi. Teton Waters Ranch Jalapeno cheddar beef and pork brat wrapped in Carlshead dough and dusted with togurashi. These did not suck.
Becky
(I want abs... olutely all the bacon)
#2736
This looks like my perfect ratio of fat/protein to veggie… looks divine!
Ellie_Baum
(Ellie Baum)
#2737
Egg noodles with rosemary cheese sauce
Noodle pic:
Rolled up, sliced, ready to be unrolled
Noodle recipe: http://lchfdiva.com/2015/01/delicious-faux-egg-noodles-recipe-lchf/
Ernest
(Ernest)
#2738
Reed1023
#2739
Chicken Thighs In a Creamy Lemon Herb Sauce
4 Boneless Chicken Thighs
1 Tablespoon Butter
1 Tablespoon Olive Oil
Salt and Pepper,to taste
Herbs De Provence, to taste
2 cloves of garlic, peeled and smashed left fairly intact
Melt butter and olive oil over medium heat in a frying pan. Season chicken with salt, pepper and herbs de provence on both sides. Place chicken in frying pan with smashed garlic. Brown chicken on both sides about 7 minutes per side. Depending on how thick they are. Remove garlic before it gets too brown, place to the side.
After you brown both sides turn down heat to low add
Reserved garlic, from earlier
1-1/2 teaspoons lemon zest
1/4 Cup Heavy Whipping Cream
1 Tablespoon Parmigiano Reggiano, grated
1/4 teaspoon True Lemon (1 packet) or fresh lemon about a 1/2 tsp
Fresh Lemon Thyme, to taste
Cook for 5 minutes over low make sure to check that your chicken is cooked through. Remove garlic and serve a top a 1/2 cup Zucchini Ribbons and add a little Arugula. Serves 2 or 4 depending on how big or small your chicken thighs are.
turbeville
#2740
Balsamic chicken with provolone and mozzarella with cherry tomatoes marinated in balsamic, basil and olive oil
richard
(Richard Morris)
#2741
circesdad
(Mel Soule)
#2742
Ernest, Wonderful strategy with eggs. I want to eat them too but always screw up frying and can’t do too many hard boiled. A naive question if I may. When steaming how is it done? How long to get them to the consistency that you like for frying them later? Thanks in advance for your help Mel
Kyz
#2743
Have you guys been hearing about the Naked Egg Taco’s from Taco Hell? I saw a couple vids last night where they took off potatoes and the nacho cheese and thought they were good to go… Turns out, not so much. The egg alone has 6 carbs in it! Leave it to Taco Hell to mess up a good thing! So I tried making my own this morning. I’m definitely going to work on my technique and honestly picking up and eating it isn’t going to happen. But it was good!
I already had some cooked sausage and bacon, so I heated it up.
My fried egg wasn’t too pretty. I think I’ll try 2 eggs next time for one larger “taco.”
KBG
(Khara)
#2744
Ok, so regarding food lessons from childhood…
#1 Fat is bad - Debunked
#2 You shouldn’t play with your food - Debunked
Ernest
(Ernest)
#2748
@circesdad bring enough water to not touch the eggs to a boil. Place the eggs in a steaming basket, cover pot and steam.
8 minutes = poached like consistency
10 minutes = solid white, soft yolk
12 minutes = hard boiled eggs.
When time is up, drop them in ice water to stop cooking.
I like 10 minutes
DJTaylor
(Dave)
#2749
Bite sized keto food for entertaining. Protein bread co. toast with cream cheese & smoked salmon or paté