What did you have for dinner tonight?

I decided to forgo my usual salmon, haddock or kippers from the fish van this week as he had some brown shrimp, which I polished off stir fried with coloured peppers, chillies and garlic over an anatomically correct (ie. small) portion of rice. Very tasty, especially with the addition of some toasted sesame oil.

Also have a couple of small herrings which I haven't attacked yet, thanks for reminding me I need more watercress.

Asparagus has arrived from Norfolk and is going down a treat with spring lamb chops, and more purple sprouting has appeared which I just ate with the lamb's liver, mushroom and bacon.

Still no scurvy, bad breath or constipation . . .

Chicken is on the menu plan again. It is a meat I really enjoy using because it has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. I spotted this lovely recipe idea from Elise, at Simply Recipes, and thought it one to share. She uses chicken thighs, which I think are so tasty, some lovely cremini (button) mushrooms and blends some wonderful tastes using shallots, tarragon and parsley. You can see her recipe, along with a step by step guide which is so useful, here

http://www.simplyrecipes.com/recipes/chicken_thighs_with_mushrooms_and_shallots/

All the best Jan

By a strange coincidence I just polished off a chicken stir fry with multicoloured peppers, chillies, garlic, ginger, sesame oil, lemon juice, oh and how could I forget the BACON?

I also found a pheasant I forgot I hadn't eaten yet in the freezer. When that's gone I might replace it with some pheasant breasts from the farm shop freezers, well recommended as a change from chicken.

... ooh, the timer buzzer in the kitchen has just gone off!

Must go and check the salmon, broccoli and mixed vegetables that are cooking for dinner

Hope you enjoyed something low carb and tasty

All the best Jan

Now if you should happen to like pork ... this makes for a lovely meal.




Just right for a lovely Autumn meal, and using the plums just added a nice and slightly different taste. Plums have 11g carb per 100grams and using just two fitted in with our LCHF menu plans well.

If you would like a nice gentle aroma of pork and plums wafting through your kitchen, here is what I did!


Ingredients:
Serves 2
330g pork (I used leg) wipe clean and dice
one red pepper, cleaned and diced
six shallots (skin/peel off)
three white mushrooms gently cleaned and quartered
four cherry tomatoes washed
two red plums washed, halved and de-stoned
salt and pepper for seasoning
tsp mixed herbs
3/4 pint gravy stock of your choice

Method:
Heat oven to 180C / 350F / Gas Mark 4
In an oven proof casserole dish place the diced pork, pepper, shallots and mushrooms.
Season with some salt, pepper and mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for 45 minutes.
Remove dish carefully from oven and add the cherry tomatoes and plums
Return to oven for another 45 minutes (approx)
Check meat and fruit is cooked/tender.

Tip - I usually gently stir all ingredients at least twice during cooking

Whilst casserole is cooking prepare any accompanying vegetables

Serve on warmed plates and enjoy

All the best Jan

... and tonights meal was delicious - even more so because Eddie cooked it!

Cauliflower rice and Chicken Stroganoff similar to this but with red pepper added
https://thelowcarbdiabetic.blogspot.co.uk/2011/05/chicken-stroganoff-with-grated.html

Made a wonderful Thursday night dish.

All the best Jan

Dinner tonight is a Chicken Curry (not too hot, it's korma style) with some low carb vegetables and wonderful cauliflower rice ...

I'm off to finish sorting it now.

I wonder - are you tucking into some great LCHF food tonight, or perhaps you've already eaten.

Feel free to share here  

All the best Jan

I pondered buying chicken in the butcher's but settled for Cumberland sausages and more lamb's liver (and the obligatory bacon). Polished off most of the second half of the latest pheasant breast stir-fried with the usual multicoloured peppers, chillies, garlic, olives, and of course bacon and mushrooms, in EVOO. Still have enough left over for a casserole with celery and carrots among other things. Maybe I'll have chicken curry next week. Ah, decisions, decisions . . .

I ended up with venison sausages (just had two with purple sprouting), ground pork because it was in the freezer next to the sausages, and chicken breast because of your previous post. Only when I got back I realised I should have bought something to casserole to go with the remaining carrots and celery. Now I have a couple of days to decide, pork, lamb, or beef . . . or rabbit, I just dreamed about rabbit casserole.

I had a second meal last night - chicken curry, with cashew nuts and the usual multicoloured peppers, chillies, garlic, tomato puree, turmeric, coriander, cumin, lashings of cardamom and some cayenne, fried in coconut oil on a small bed of rice. I said small! I probably eat about a kilo a year, a few grams at a time.

OK I have a saddle of rabbit to go with the remaining carrots and celery, along with the regulation bacon, mushrooms, peppers, garlic, black peppers and bay leaves. And another pheasant. But first I need to demolish these Gloucester Old Spot sausages which leapt into my shopping bag. One lot with purple sprouting, one lot with Brussels sprouts, I suspect.

Oh dear ...

Eddie looked at the chicken recipe I'd put on the blog today, and said that looks nice
http://thelowcarbdiabetic.blogspot.co.uk/2017/02/chicken-thighs-pan-roasted-with-chive.html

He was just a little disappointed when I told him we were actually having a Mediterranean cod bake tonight

Think I'd better get some chicken thighs tomorrow

Just off to serve our fish dish up ... got lots of peppers and courgettes with it too

Yum!

All the best Jan

PS Hope your dinner was good

I find pork shoulder chops are usually very tasty, especially served like this!

Ingredients:
Serves Four
8g carb per serving

Pork shoulder chops
2 tablespoons mild chipotle paste
2 tablespoons olive oil
½ teaspoon salt
4 pork shoulder chops

Garlic butter
4¼ oz. / 120 g butter, at room temperature
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika powder

Green beans and avocado
2 tablespoons olive oil
2⁄3 lb / 300 g fresh green beans
½ teaspoon salt
¼ teaspoon ground black pepper
2 avocados
6 scallions (spring onion)
fresh cilantro (optional)
pepper to taste

This idea was spotted at Diet Doctor site here
https://www.dietdoctor.com/recipes/oven-grilled-pork-shoulder-chops-green-beans-avocado

All the best Jan

Jan's away for three days, before she left she filled up the fridge with lots of low carb grub. So, for me tonight I am pre-cooking a very nice salmon fillet. I intend to flake it up and chuck it in a three egg omelette. Swilled down with a few glasses of wine. How I'v stuck with this low carb lark for nearly nine years is beyond me.

Yeah I really don't understand how I could have spent, OK wasted, so much of my life dutifully eating Holy Heath Grains and margarine when I could have had Real Food.

Another brace of pheasants in the freezer, that reminds me I should take one out and thaw it, be right back . . .

I said to Eddie ...'do you mind if we have fish tonight?'

'Will it be the Easy Bake White Fish With Leeks and Cheese Recipe we like?' was his reply

'Of course, it will be, I said'

Jan1 wrote:

This recipe is nice and easy

Easy Bake White Fish With Leeks and Cheese Recipe

1. Take 250 grams, white fish and cut into pieces about an inch square (25mm).
2. Place in an oven proof dish.
3. Chop up two leeks and place over the fish.
4. Cover fish and leeks with double cream, sprinkle over some mixed herbs, salt and pepper.
5. Bake for 20 minutes at 200c.
6. Remove from oven and cover with grated cheddar cheese.
7. Return to oven and remove when cheese has turned golden brown.

Above recipe - Serves two.

All the best Jan

   

Some tasty beef burgers with a mixed salad tonight (and no bun in sight! LOL!)

Serves Two Decent Sized Burgers

250/300 gram lean minced beef
1 red onion chopped
1 egg yolk
1 - 2 tsp olive oil
1 tsp dried mixed herbs *
Salt and pepper to season

* I used dried herbs but if you have fresh ones even better

You can find the recipe in the Burgers thread here
https://lowcarbdiabetic.forumotion.co.uk/t348-burger-recipe-ideas

All the best Jan

During the hot weather we have experienced these last few days dinner has been salads.
You can really ring the changes with salad e.g. chicken salad, cheese salad, kebabs and salad, lamb chops and salad even steak and salad ... plus lots of other combinations too

But as the weather has turned slightly cooler, tonight it's going to be Roast Chicken ... the aroma coming from the kitchen is delicious, and the meat has only a few more minutes before it's ready for carving.

I think as I type Eddie is pouring me a glass of chilled white wine ...
Enjoy your evening.

All the best Jan

Oh that takes me back! Unfortunately my memories are also of roast potatoes in the pan with the chicken. Mother (and gran) used to part-boil them then add them to the roasting tray, and I think drizzle them with fat a few times but I can't remember which, maybe lard or bacon fat carefully collected, strained and left in the fridge to separate out. Served with various mixtures of boiled veggies, carrots, peas, sprouts, runner beans . . . in more recent times mother used to buy bags of frozen mixed veggies including sweet corn.

Back in the day, chicken was a special treat at Christmas and a few times a year, I can't remember when it became commonplace, sixties? seventies?

These days I stick to roasting entire pheasants or partridges, I can't remember if it was from mother or I think a girlfriend that I learned the trick of sticking bacon on the top, but mother took it up. I think she already knew the trick of starting the chicken upside down and turning it over halfway through. Mostly nowadays I just have chicken breasts and stir-fry or curry them.

Earlier I had a hunk of smoked haddock boiled briefly with toasted almonds and equally briefly boiled samphire. I buttered the haddock as well as an oatcake. Now I have room for a second meal maybe I should page back through this thread for inspiration. I'd have bolognese with halloumi and asparagus but I had that yesterday. Oh of course, the other half of the gammon rasher topped with grilled grated cheddar! I'll try and force it down. That leaves the other slice of liver with bacon, mushroom and broccoli for tomorrow.

"Mother (and gran) used to part-boil them then add them to the roasting tray, and I think drizzle them with fat a few times but I can't remember which, maybe lard or bacon fat carefully collected, strained and left in the fridge to separate out. Served with various mixtures of boiled veggies, carrots, peas, sprouts, runner beans . . . "

Sounds very similar to our house when I was growing up ...
We used to love the dripping lard, especially on toast!!!

Thanks for reminding me to buy some more Halloumi next time I'm at the shops - it really is delicious isn't it.

All the best Jan

Always worth reminiscing about what people used to eat before they all got fat and diabetic, and going back there!

Modern access to what my father called "foreign muck!" like garlic and peppers and olive oil (and halloumi!" is a major improvement though. I'm going to have them all shortly along with local ground beef, mushrooms and of course bacon, tomato puree, paprika and oregano. He'd be turning in his grave if he hadn't been cremated.