Homemade bacon fat Alfredo on fathead, with grilled chicken, bacon, sautéed mushrooms and fresh basil from the garden.
What did you Keto today?
Digital_Dave
#9042
Well, after my JD mower arrived today, I came back in and finished off the rest of the Porterhouse Steak I got last night out at Texas Roadhouse. The wife also threw in some bacon, sausage (only ate one sausage, dogs got the rest) from breakfast yesterday, and then some pickles, olives and deviled eggs to finish off. I’m done! - I will be out working in the yard for the rest of the day. 
Ann1
(Ann)
#9044
I have made this Keto gravy before? Is it country white gravy or the brown sausage gravy? I miss white gravy.
I’ve been meaning to try creating some white gravy with heavy cream, just hoping someone else has already created it, as I’m not a cook.
DiMo
(Diane)
#9045
Try adapting a white gravy recipe using konjac flour (aka glucomannan powder- available online at Amazon or netrition.com) instead of flour (or cornstarch). Start with 1/2 tsp for every cup (8 oz) of liquid. Make a slurry like you would with cornstarch (whisk a small amount of cold liquid into your konjac flour and mix thoroughly before whisking into your gravy), keep whisking until the gravy thickens. This will take several minutes. Konjac powder is the only thickener you want to use when thickening a hot liquid. It holds up in the fridge and in reheating, it works especially well with dairy (as in cheese sauces).
You might try making the gravy using bacon grease instead of butter, and heavy cream instead of milk. Yummy!
You might try listening to the Ketovangelist podcast, episode 26 where Carrie Brown (professionally trained chef) discusses everything you need to know re the fundamentals of low carb thickeners.
Digital_Dave
#9046
I’ve made quite a bit of gravy before myself, but not a Keto version. I even make some for a stir-fry dish I created. I’ve used both flour and cornstarch, but was planning to look into what would work for a Keto gravy. Actually, I like what Diane suggested below…
This does indeed! … I’m still not that familiar with Keto Friendly ingredients, but I’m looking into it. I have many things here, that I just haven’t had time to experiment with yet. … As for the podcast, I may have to give that episode a listen. I’ve honestly only listen to the very first one, since starting. Just never got around to listening to any after that first one.
Thanks again ladies. Will definitely be interesting doing some testing.
Janie
(Jane)
#9047
Last night I tried Carl’s Head pizza dough and tried to make a calzone instead of a flat pizza. Mistake. Terrible! Mushy. Ack. If anyone knows how to make this work please let me know. Otherwise I’ll stick to flat pizzas.
Tonight was a mix. Ribeye was good. Shirataki noodles were gummy and not good. The Alfredo was just ok. I like the thinner versions of Shirataki spaghetti and rice, but too much surface area for the texture. Will not buy these again.
The squash I fermented myself so just eating them for good gut health.
zeranity
#9048
Baytowvin
(TJ Borden)
#9049
I’ve thought about trying that myself. I wonder if a quick pre-bake before folding and stuffing would help. Wouldn’t be quite the same as a traditional calzone.
Baytowvin
(TJ Borden)
#9050
Chili using 5lbs of 73/27 ground beef, 2lbs of ground pork, 2 small onions, and just over a pound of hatch green chiles roasted this morning. Topped with some sour cream and cilantro.
Janie
(Jane)
#9052
Some pre-bake was definitely needed. Just don’t know how much and still be able to stuff.
Baytowvin
(TJ Borden)
#9055
Based on how small of a dent tonight’s dinner made, it should last a few days.
Carla-Hines
(Carla Hines)
#9057
I made the yummiest fried chicken last week with a crushed pork rind crust. Here in Me ico the pork rinds are fresh, inexpensive and excellent!
MiKetoAF
(Mike W.)
#9059
Thanks! I definitely eat with my eyes first. I even “plate” my food when I’m eating alone out of habit…lol