What did you Keto today?

[richard]

I changed the subject of this awesome thread … to match our social media tag

[Cailynq]

My mom’s side is McAulay. No real recipe. I just cut up bacon, cooked in a cast iron pan, then tossed in scrambled eggs and stuck it in my toaster oven at 350F for about 15ish minutes. You can add whatever you’d like to frittata’s. I’ve done tomatoes, spinach, green beans. I’ve done ground beef which ended up more like a casserole. One of my favorite Keto meals.

Thanks! I make frittatas a lot, but this one recipe is different than mine. I never put cream in before so will be making it for my parents tomorrow.

MacAuley is from a different area of either Ireland or Scotland. It’s the same lineage but one of ours split off and that is the second C got added. Very interesting!

~Class of 2017! KCKO

[Daisy]

Now there’s a plan

[MiKetoAF]

Do you have a recipe for the pate?

[hedleylo]

I’ve always added a dairy product to any type of scrambled egg all my life. Omelettes, frittatas, everything gets a dairy product. HWC is my most used liquid dairy product on Keto, but I’ve made these frittatas by mixing eggs with sour cream too.

[barefootbob]

I just picked up one yesterday and have to figure out what I want to do with it. The boys are going to their grandparents this weekend and my much more food adventurous daughter is staying home with me so maybe Saturday will be the time to try this out.

[j.saltsea]

Chicken Liver Paté
by Jacques Pépin

1/2 lbs of chicken livers
1/2 small onion, thinly sliced
1 small clove of garlic, peeled and smashed
1 bay leaf
1 tsp thyme
salt + pepper
1/2 cup of water
1 1/2 stick of unsalted butter at room temperature
2 tsp of Scotch or Cognac (to taste, you can go without it.)

Put the livers, onions, garlic, bay leaf and thyme in a pot with water, bring to a boil and simmer for 3 minutes. Remove from the heat and cover for 5 minutes.

Using a slotted spoon, carry everything over to the food processor, discard bay leaf.

Add salt and pepper, to taste as you go, start the pulse and add butter till everything is smooth, nearly liquid. Add the alcohol at the very end, taste and add more salt and pepper as needed.

Pour out into ramekins or Tupperware containers, it will solidify as it cools. Will last a week if kept covered with plastic film in the fridge or in the freezer for 2 months

[MiKetoAF]

Just picked some up yesterday. Appreciate it

[rustyk61]

Helping keep the world safe from pigs!

[CandyLindTX]

Chicken, kale and sausage. I whipped up an olive oil sauce with anchovies, garlic and capers.

Sauce sounds awesome! Approximate amounts of each item, please? Did you sauté it in or just pour it on, or what?

[Elle79]

Pan fried salmon with garlic & lemon butter and a sprinkle of corriander (and to think even 6 months ago I would never have pan fried anything in any fat or eaten the skin!)

[CandyLindTX]

apparently everyone wants to hear me talk about cheesey balls

And how to fry them!

[CandyLindTX]

I had a hankering for a big ol’ omelette.

[joievawter]

Ahhh, I love roasts they are tasty and require no active cooking from me…Just set it & forget it. I really hate cooking.

I wiil happily make loaded riced cauliflower because it is easy and will last me days.

[EyesWideOpen]

Newbie here… what’s a BPC?

[Tim_Adams]

BPC= Bullet Proof Coffee

[EyesWideOpen]

Oh geez and I have them all the time. LOL Thanks! Gotta get used to those acronyms…

[CandyLindTX]

Well, you got your answer. Here’s a handy link:
Wiki: Acronyms

[CandyLindTX]

loaded riced cauliflower

What do you load it with?

[j.saltsea]

It’s my go-to and it’s just so tasty you wanna cry. When it’s still soft it’s just to die for.