Dejah

Started the morning with stuff from the fridge freezer...before something falls on my toes! I have been contemplating an upright freezer. I would have to stop this food hoarding first as I visualize me hobbling around on toe-less stumps for feet! Hey! That would be like "Golden Lilies" of my grandmother's day! Pulled out a Ziplock with 4 Hot Italian Sausages and a bag of those balls of frozen Spinach. A dozen eggs, some crumbled feta cheese, full fat cream, and a splash of unsweetened almond milk later, I got 18 low-carb frittata muffins for today's breakfast and for next week on-the-go. Had some Hot 'n' Sour Soup base in the big chest freezer. Added some Shrimp, pork neck bone meat, chicken, and tofu, and it was a hearty lunch. Had also pulled out a bag of Steak. That would have been supper with a big Salad. However, it might be tomorrow's supper as that soup was pretty filling, and it is now 9:21 PM. So, we ended up using leftover chicken from earlier in the week and had Salad for supper. The chicken was part of the challenge, and I added Saskatoon berries that I had froze in the summer to the salad. The rest of the berries will be made into muffins tomorrow...maybe... It was a day of "S", and my fridge freezer is a tad "safer" for it.

@Anna N: I know you said "less said about the latter the better" What was your recipe for the low-carb muffin? Almond flour? Coconut flour?

@Anna N: Thanks for the encouragement! (as I trudge along on this challenge) I DID go to the grocery store yesterday, but only to pick up raspberries (for granddaughters coming to spend the day) and a cauliflower. NO PROTEIN...Should have a "Proud emoticon". Supper tonight was chicken "drumettes" purchased in Dec.to make canapes which didn't happen. Pulled out the Best of Bridge - First Efforts cookbook, which I haven't used for ages. Always loved the Drumsticks Canapes on page 65 for potluck when I was just learning to cook. I made these for the 2 and 4 year old granddaughters, and used a spicy Keto- friendly BBQ sauce for hubby and myself. Roast cauliflower and bok choy accompanied our plates while the Princesses had raw veggies and tater tots.

Using up the second half of the package of ground pork left from last night's supper. Chopped up some shrimp, Chinese mushrooms, and Chinese cabbage. Mixed in the ground Pork and seasonings (salt, white pepper, pinch of baking soda, cornstarch, and a dash of oyster sauce). Stuffed the mixture into Pepper wedges. I was given some fresh tofu skin. I've never used them before, but I've had them at dim sum. The skin is thicker than what I've had, so the "sealing" of the edges was not possible. Both stuffed items were steamed. I also caught a chicken trying to escape from the freezer. Rubbed the skin with salt, and stuffed Kaffir Lime leaves under the skin and in the cavity. It was roasted at 400F for 45 minutes. Parts of everything were eaten with steamed green beans with fermented tofu (fu yeu) The tofu skin was the perfect foil for the flavourful filling. It also served to replace rice. Fourth day sans shopping! There should be a shaky emoticon!

By Jove, I think I've finally got it! From the freezer: ground Pork, from the fridge Peppers , Purple eggplant (does it count?) and Peas Supper Trio: Stir-fried ground pork with peppers, purple eggplant in toban sauce Sides: Tofu in Oyster Sauce. Clean-out-the-Fridge Veg Medley: peas, celery, peppers, wood ear (leftovers from Hot'n'Sour Soup), ginger, zucchini. THIRD Day without any shopping! Starting to feel a twinge of withdrawal

DUH...Last night, I finally pulled up the first page of this thread, and it seems that I was not following the rules! So I tried last night to get something for tonight's supper. From the "beef basket" in the main freezer, I pulled a chunk out, and it was a chuck roast that was purchased "some time ago". It caught my hand because part of the packaging was ripped. From the fridge freezer, I had a package of frozen excess celery and some leftover coconut milk. With addition of mushrooms, onion, leftover kolhrabi, and Thai red curry paste, we ended up with Coconut Curry Beef for supper. Side was steamed asparagus.

I haven't been to the store today AT ALL! That's quite an achievement. In keeping to this challenge, I found 2 pork tenderloins buried in the plethora of protein - purchased in October. They weren't even vacuum sealed. Tonight's supper was a recipe I googled and seemed easy enough to do on a work night: Creamy Mustard Pork Loin - adapted for tenderloin. It turned out fine, eaten with sauteed mixed vegetables from the equally packed fridge: kolhrabi, bell peppers, mushroom, red onion, zucchini. The sauce was from deglazing the pan with chicken stock, apple cidar vinegar, a splash of cream, and half a Meyer lemon. The meal was in keeping with Keto-low carb way of eating.

ACK! How the heck would these rooster's testicles be harvested?!

My Chinese New Year resolution: I WILL NOT buy any more protein of ANY kind until the freeze is half empty! Now is a good time to take up the challenge of this thread. Had picked up packages of ground lamb at Safeway in October - at 50% off. Finally using up the last 2 packages for Greek Moussaka tonight. This had the low-carb version of "bechemal". Eaten with mashed cauliflower and bok choy.

Good lord! How can a BLT look so delectable?!

Being Chinese New Year, we had savory tang yuen with daikon, Chinese sausage, dried baby shrimp, pork, bak choy leaves, and cilantro. Dipped the glutinous dumplings in soy sauce, sesame oil, and black and white pepper.

I never know how to call DOW SEE in English - the fermented soybeans, right? When I've mentioned them to people, they all say, "Oh. You mean the black beans found in the bean aisle? Do you cook them first? How do you ferment them?"

[Host's note: this topic is part of a continuing discussion that grew too large for our servers to handle efficiently. The conversation resumes from here.] Wish WE were booked up for Chinese New Year dinners. Not much happening restaurant-wise in our little city. My students have invited me, but I didn't want to spoil their care-free party worrying about speaking English and proper grammar. I know it's their Chinese custom to be kind. Kids were all working, so supper for two last night: Watercress - Pork rib soup Thai Flavours Steamed Mussels Fun See Fermented Black Bean Garlic Clams Steamed Snow Crab We did not starve. Dessert was a piece of leftover ice-cream birthday cake from the beginning of the month! Gong Hai Fat Choy! My maiden name is Choy, and I felt like one last night!

Amazing! [Host's note: this topic grew too big for our servers to handle efficiently. The discussion continues here.]

Having Mexican for Chinese New Year dinner. Beef Fajitas with low-carb tortillas

@rarerollingobject: after seeing your claypot dinner, I am on the search (2 tiny Chinese grocery stores) for the wind-cured duck and bacon (lap gnap and lap yok). I used the last pieces a couple of weeks ago...

Delighted that you are back posting, Bruce. Hope there won't be any more long absences. @dcarch: Enjoying your food artistry again! Chinese New year...will have to ramp things up a bit this weekend, but for last night, brined and roasted a piece of pork loin, rapini, and a lime-cilantro habanera cheese baked cauliflower side. Used sugar substitute (Swerve) for the cranberry sauce.

Bought a whole beef tenderloin this week. Cut up the "tail end" and made Beef and Bok Choy stir-fry. Eaten with tofu with spicy toban sauce

Steelhead trout fillets, clams, and fresh fennel looked so inviting. All came home with me, and all made a lovely plate. Fennel bulb was sliced and sauteed with shallots. Crumbled bacon and chopped cilantro were added to the mix. The whole mess was sandwiched between two fillets and baked in a 400F oven for 15 minutes. The clams were steamed in lemongrass Kaffir lime leave infused coconut milk.

Love Dungeness crab, especially for Chinese New Year. BUT, it's $15.99 / lb, and with my family, we'd need about 6 crabs!

Had time on my hands and feeling a bit nostalgic for food from my old restaurant menu, My brother just gave me a 14" pre-seasoned cast iron wok on sale at our local supermarket - $19.99, so I thought it'd be a good time to do a bit more seasoning by deep-frying. Made our Soo's (my family restaurant named after my dad) #17 - deep fried dry spareribs, then simmered the ribs in sweet & sour sauce for # 13. Eaten with cauliflower friend rice and some stir-fried broccoli. Satisfied the nostalgia but not the need to go back into the restaurant biz. New cast iron wok Soo's # 17 Deep fried Dr Spareribs Soo's #13 Sweet & Sour Spareribs Cauliflower Fried Rice

A couple of meals this week: Coffee-Spiced Roast Chicken, fried tofu with sweet chili sauce, bok choy Shepherd's pie with mashed cauliflower topping Prime Rib, roasted chayote, and sauteed rapini. This was my first time cooking rapini. Loved it! Curry Pork, baby bak choy, low-carb pita bread

@liuzhou : Have never heard of chayote shoots. Are they delicate like water spinach or yam shoots? The Kung Pao I made last week was very westernized with baby corn and waterchestnuts. Made moussaka early in the week, with ground beef and eaten with mashed cauliflower. It was a good meal to have on hand as we've been babysitting little granddaughters 3 days. Hubby's birthday was in the middle of the week. I made Emeril Lagasse's Crab Cakes.

Savoury oatmeal is something I grew up with in Hong Kong. Mom cooked it with pork bits.