Round-up for the week past couple weeks (meant to post yesterday… not that I’m sure anyone cares).
Round-up for the week past couple weeks (meant to post yesterday… not that I’m sure anyone cares).
Salads got switched up recently. I wanted a taco salad, but since I had an abundance of leftover chicken, I nixed the ground seasoned meat I usually used in favor of that – the one shown below also had pickled jalapeno slices.
Homemade sugar-free ketchup, which I’ve now made twice and feel like I perfected it. I’m not a devoted fan of ketchup, but it has its uses. I only ever liked it baked on top of meat loaf or as a dipper for fries/tater tots, but discovered it’s also great with my bunless burgers and a little mayo. Always loved it on eggs.
The usual breakfast of quiche or egg muffins was interrupted by a couple days of cheesy scrambled eggs topped with salsa or or the ketchup.
Speaking of mayo, I’ve gone back to making that homemade, as well. I use a ratio of 3:1 avocado oil to coconut oil and follow the Serious Eats stick blender method. It’s not Hellman’s, more thick and rich, like the European stuff.
The mayo is fantastic as the base of my creamy dressings, I made a buffalo blue cheese dressing and had it on the salad shown with the hunks of hot-sauced chicken in the middle (1st pic).
All of my dressing recipes are here: https://ketolish.us/D2K (except the blue cheese, I only just created & tried that one).
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It all looks great! I’ve tried homemade mayo, but I used olive oil and didn’t get it quite right. I should try again someday.
Olive oil mayo tasted horrible to me. Too strong. It’s better to use a neutral flavored oil – if you were halfway OK with olive, try not using extra-virgin, but the ultra light (almost clear) variety, or use avocado oil or liquid coconut oil (refined, unflavored–I just melt some for mine, but there is liquid coconut oil available, it’s different than MCT oil).
Old school cooks recommend canola or regular vegetable oil, but I won’t because they are toxic and inflammatory. The three I mentioned above are my best recommendations. Avocado oil is becoming cheaper these days.
Heh. I didn’t make anything that was even close to mayo and I didn’t taste it. I think my timing was off. I saw some relatively inexpensive avocado oil somewhere…I think it was Aldi. If I see it again I’ll pick it up. I like trying different oils for marinades and salad dressings and such.
My husband always squirts a little ketchup into soups. It’s actually a pretty good additive imho… taste wise, anyway.
Everything looks great!
Chelley Chelle Thanks, and thanks to you too, dava stewart. I was too busy answering the comment about olive oil before 😛
hooray for the ketchupery!
lmao
It’s quite good
Since you mention ketchup on eggs, ketchup is essential in an egg and grilled cheese sandwich.
I don’t sandwich
For years I was using the non-gluten (rice based) bread.
Rice is still complex carbs, which I don’t do.