What did you have for dinner tonight?

Pork

Thanks Jan. My teenage daughter is driving me I knew there was a reason I bred a child and got her driving lessons. This is it!

Just enjoyed a fantastic (though I say it myself) pork casserole. This is what I did.
Ingredients: Serves two
2 pork chops cut into small pieces
1 large leek sliced
1/2 yellow pepper cut into smallish pieces (I usually use red or green with pork so this was a bit different)
1 little pre cooked cabbage (left over from yesterday)
1 level table spoon of dried mixed herbs
Approx 1 pint of gravy stock
Salt and pepper to taste.

Method
Clean, cut/slice and place all ingredients in a casserole dish or earthenware oven proof pot with lid
Pour over the stock and cook at 190c in an electric oven 90 mins. Gas mark 5.

I usually give it a gentle stir half way through cooking.

So easy and so tasty, a lovely lowcarb meal using real food. Just perfect for a cooler winters evening.  

All the best Jan

I overheard a conversation today ...... woman saying ' what shall we have for dinner tonight?'  The man did his best to suggest quite a variety of dishes - none of which were met with 'that's a great idea' ........ not too sure what they ended up with.

Now, I have to say when I go shopping I do have in mind at least a few days meal ideas in advance, and tonight's meal is chicken with some portobello mushrooms stuffed with some rather lovely Stilton cheese. Just add some buttery mashed swede .... can't be bad.

All the best Jan

I thought it might be good to see some low-carbing in action in the real world; so what did you have last night?

At home we had home made mushroom and leek soup with half a bottle of white Burgundy (very nice thank you).

2 leeks (sliced) and about 300 grams of sliced mushrooms sweated in some butter then 600 ml of chicken stock added with and some thyme plus salt, pepper, some Tabasco sauce for a bit of a kick and a scoop of crème fraiche at the end. Blitz with one of those hand blender things.

Carbs? Get out of it; under 5 per bowl (at worst) probably half that.

Bloods before bed; 5.2.

Best

Dillinger

Sounds good to me Al!

I made Sid Bonkers low carb Moussaka recipe again yesterday,It's dead good and I'd recommend it although Sid recommends serving it with Retsina wine {YUK!!} so I washed it down with a bottle of Gallo cabernet sauvignon!! Bedtime levels of 6.7 so not bad as I always aim for under 7 if possible.

Cheers

Paul

Nice one Dillinger. What would be great is a photograph to go with the meals or recipes. You don't have to be David Bailey these days, a pic from and I phone whatever does the job, just frame fairly tight, but not too tight should be fine. I reckon looking at a nice picture of great grub makes all the difference.

Loose Cannon wrote:Nice on Dillinger. What would be great is a photograph to go with the meals or recipes. You don't have to be David Bailey these days, a pic from and I phone whatever does the job, just frame fairly tight, but not too tight should be fine. I reckon looking at a nice picture of great grub makes all the difference.

Yeah,I must remember to do that in future!! A piccy is always a nice addition and some of the pictures from the likes of 'Ditch The Carbs' for example genuinely make me drool with hunger!

Paul1976 wrote:

Loose Cannon wrote:Nice on Dillinger. What would be great is a photograph to go with the meals or recipes. You don't have to be David Bailey these days, a pic from and I phone whatever does the job, just frame fairly tight, but not too tight should be fine. I reckon looking at a nice picture of great grub makes all the difference.

Yeah,I must remember to do that in future!! A piccy is always a nice addition and some of the pictures from the likes of 'Ditch The Carbs' for example genuinely make me drool with hunger!

lol There is no way you guys are seeing a pic of anything I've cooked, you wouldn't stop laughing for months

zand wrote:

Paul1976 wrote:

Loose Cannon wrote:Nice on Dillinger. What would be great is a photograph to go with the meals or recipes. You don't have to be David Bailey these days, a pic from and I phone whatever does the job, just frame fairly tight, but not too tight should be fine. I reckon looking at a nice picture of great grub makes all the difference.

Yeah,I must remember to do that in future!! A piccy is always a nice addition and some of the pictures from the likes of 'Ditch The Carbs' for example genuinely make me drool with hunger!

lol There is no way you guys are seeing a pic of anything I've cooked, you wouldn't stop laughing for months

LOL! Wait to you see what a mess my grub looks like sometimes!!!

Can we keep this thread as intended i.e What did you eat last night, rather than what you did not eat, my food looks like a pavement pizza etc etc. This thread could be a great guide for newbies and illustrating clearly we do not all live on slabs of lard etc. Thank you.

Loose Cannon wrote:Can we keep this thread as intended i.e What did you eat last night, rather than what you did not eat, my food looks like a pavement pizza etc etc. This thread could be a great guide for newbies and illustrating clearly we do not all live on slabs of lard etc. Thank you.

Sorry boss

I had a salmon salad followed by blackberries and Fage Total yoghurt.

This is a regular with Jan and myself and last nights meal. Liver and bacon casserole with some onion, carrot, courgette and mushrooms added. Mashed swede with added butter and white cabbage. Very easy to cook, tastes great and very low carb.

For method check here http://thelowcarbdiabetic.blogspot.co.uk/2014/03/liver-and-bacon-casserole.html

We had roast beef mashed potatoes and broccoli. I had roast beef and broccoli. Both had gravy obviously.

Come on; some of you must have eaten?

We had courgette spaghetti with home made pesto sauce.

Pesto sauce is THE low carb high fat food; basil, cheese, pine nuts, olive oil and garlic. What could be better?

I used a Jamie Oliver for the pesto and it was very easy to do. Follow his advice on the garlic though; I didn't and put too much in and how no one will come closer than 8 feet to me.

Here is a picture of the dish (tiny amount of carbs - I calculated it at about 2-3 but that was over optimistic).

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Best

Dillinger

Why do other people's dinners always look better than mine !

Hi folks!

I have merged Dillingers 'what did you have to eat last night?' thread into this 'What did you have for dinner last night?' thread so all the members meals are all in one area which makes things easier to find for us and new future members alike,I'm also making it a 'Sticky' to aid with this too as it's a great and informative topic.

Kind regards

Paul

Good idea; I should have paid attention to the older thread!

Dillinger wrote:Come on; some of you must have eaten?

We had courgette spaghetti with home made pesto sauce.

Pesto sauce is THE low carb high fat food; basil, cheese, pine nuts, olive oil and garlic. What could be better?

I used a Jamie Oliver for the pesto and it was very easy to do. Follow his advice on the garlic though; I didn't and put too much in and how no one will come closer than 8 feet to me.

Here is a picture of the dish (tiny amount of carbs - I calculated it at about 2-3 but that was over optimistic).

" />


Best

Dillinger

Hi Dillinger this looks great ...... may be a silly question but how did you make your courgette spaghetti, did you use a 'spiraliser' ?

Thanks Jan

Hi Jan,

No, it's not as glamorous as that; I just used a Julienne peeler. You peel 4 courgettes (down to the seeds - so not the whole vegetable) washed with their skin on but topped and tailed and then sweat/fry in butter with a bit of olive oil until they soften; about 5-10 minutes depending on the heat. Then add the pesto.

I think it would go well with a cheese sauce as well. Things don't coat courgettes in the same way that spaghetti gets coated by sauces so you need to experiment a bit.

I think it's a great very low carb meal.

I'm still putting off vampires because of using too much garlic though...

Best

Dillinger

Hi Dillinger

Thanks for that info. and I agree the 'courgette spaghetti' is a great low carb alternative.

I should think a cheese sauce would go well

Remember  - just go steady on the garlic LOL !

All the best Jan

This mustard chicken dish is great and can be served with cauliflower rice or vegetables and very low carb.

Ingredients - Serves 2

2 chicken breasts skin on
100g mushrooms halved
2 garlic clove finely chopped
1 onion sliced
2 tbsp dijon mustard
1 tbsp mixed dried herbs
150ml double cream
200ml dry white wine

Method

1. Heat oven to 200 (gas Mark 6).

2. Put your 2 chicken breasts, skin on in a shallow oven proof dish. with a small knob of butter on each breast. When oven is up to temperature place chicken in oven and cook for approx 30 minutes, until skin is golden brown and meat is well cooked through.

3. Whilst chicken is cooking prepare and make the sauce. In a pan, heat a glug of olive oil. Add the chopped onion fry until soft.

4. Add 100g mushrooms, halved, in the same pan until golden. Add 2 garlic cloves, finely chopped.

5. Stir in 2 tbsp Dijon mustard and 1 tbsp mixed dried herbs.

6. Add 200ml dry white wine and then bubble for 2 minutes.

7. Turn heat down and allow sauce to cook uncovered for approx 10 minutes, stirring now and then. Stir in the double cream and allow to simmer.

8. When chicken is cooked put on serving plates and serve with the lovely tasting sauce and accompanying vegetables of your choice. We had buttery mashed swede.

BTW Not my photograph.

All the best Jan

Some yummy looking food. Love creamy mustard sauces and am a convert to courgette pasta which is what we are having tonight.
For sauce I will fry a small onion, add a tin of tomatoes and a little puree and sweetener. When nice and mushy I will season and blitz with a stick blender. Whilst that is cooking I will fry some streaky bacon till crispy, stir half a tub of marscapone into tomato sauce along with bacon and if you can get away with it a few frozen peas.
Delish with a glass of vino!

Sarah wrote:Some yummy looking food. Love creamy mustard sauces and am a convert to courgette pasta which is what we are having tonight.  
For sauce I will fry a small onion, add a tin of tomatoes and a little puree and sweetener. When nice and mushy I will season and blitz with a stick blender. Whilst that is cooking I will fry some streaky bacon till crispy, stir half a tub of marscapone into tomato sauce along with bacon and if you can get away with it a few frozen peas.
Delish with a glass of vino!

Thanks Sarah and your recipe idea sounds great too  

We had fish last night - I will post the recipe up, in case anyone wants to give it a try.

All the best Jan

These days I quite often use Pollock as it's so much cheaper than cod and in a fish bake it's hard to tell the difference.

So from my freezer I took out three and a half fish fillets (approx 250 grams) and cut into pieces about an inch square (25mm). Place in an oven proof dish. Chop up two leeks and place over the fish. Cover fish and leeks with double cream and sprinkle over some mixed herbs, salt and pepper. Bake for 20 minutes at 200c. Remove from oven and cover with grated cheddar cheese. Return to oven and remove when cheese has turned golden brown. Serves two.

It is a very low carb meal and only takes about 5 minutes to prepare. Just tastes great.

We enjoyed a glass (or two) of chilled white wine with it.

It was a great tasting Friday night meal - but one that can be enjoyed any day of the week.

Bon Appétit  

All the best Jan