Dejah

Interesting shopping! Looking forward to seeing what you make...

The solution to your one melon dilemma : use 1/3 for soup 'cos that's all you'd need for soup for two, especially if you add tofu. Stuff the other 2/3 and use it for the main course. Add the leftover meat stuffing into the soup! Now, come out, shake that melon, and get cooking!

Oh My lord!

Yay! Another Manitoulin adventure! Still got the Big Easy set up? As for the "fuzzy Melon / Hairy Squash, it can be used in soup as suggested up- thread. It's pretty bland, but I often add re-hydrated shitaki mushrooms to the soup, or throw in some crab meat, or tufu. Ground pork with shrimp made into small meat balls is also a great addition. Cut the melon into rounds, hollow out the seeds if any, and stuff with a mixture of ground pork and shitaki mushrooms. Lightly coat the meat surface with cornstarch and pan fry then braise in chicken stock with a drizzle of oyster sauce until the melon is tender and the meat mixture is cooked. It's good if you are stir-frying fun-see (mung bean thread) with char siu, or re-hydrated dried shrimp, or any leftover cooked meat. Slices of Lap cheung (Chinese sausage) adds great flavour to this dish. Julienne the melon for this dish. Show us what you did with this monster;-)

It was garden day, so roast beef, baked pink taters, etc was on the menu. These taters, like the purple ones up-thread, also kept their colour after baking. Made mushroom gravy thickened with xanthan gum. My meals are kinda governed by low-carb and the responsibility of providing such a meal also for my boss who is also watching his carbs. This was hubby's plate. The boss and I had mashed cauliflower.

Went to the farm house yesterday to check out the arborist's handi-work in clearing dead-fall. After paying him, he gave us some purple potatoes, some pink ones, and a bag full of beets.I like that kind of business deals Took our time on the return trip just enjoying the fall colours and got home after dark. Threw together burgers for the BBQ along with some of the purple potatoes in butter and foil. Very nice and I liked that they kept the purple colour! Apparently these taters are lower in starch. Hubby had the carrots and peas and I had grilled pattypan squash.

Kerry: This is the recipe I used: https://www.dietdoctor.com/recipes/low-carb-naan-bread-with-melted-garlic-butter But I reduced the amount of hot water from 500 to 400 ml. Next time, I will also make the "breads" thinner. 3 carbs / serving / 2 pieces

Tried out the new Campbell's Pho Broth. It was ok in a pinch when you don't have the hours to make your own. I had packages of pho base on hand, so adding that helped to give it more depth. I used udon noodles.

Where did September go? Teaching and grandkids have kept me busy, but I did cook! The meals have been low-carb. Ginger Glazed Pork Chops with Konjac noodles Slow cooker Butter Chicken with "naan" Braised Lamb Shanks with Mushrooms on mashed caulidlower

It's been a crazy few days, getting ready for new students for this fall term! Our university is not huge, and the English program I teach in with international students (prepping for regular classes) usually runs about 45 students. This term, we have 80! Took a lot of time doing placement tests, placing them into various levels and classes, setting up timetables, finding extra classrooms, scouting for more teachers. BUT, one must still eat! Here are a few of the meals: First time making low-carb Beef Bourguignon. Turned out quite good! One of our favourites: Thai Lemongrass Salmon in Foil. Caramelized Onion & Bacon Pork Chop with No Pasta Mac'n'Cheese Chicken Cordon Bleu Trying to find different ways to have cauliflower. We DO like the "mock fried rice" and faux mashed taters"

Parmesan Chicken brushed with mayo, coated with grated Parmesan cheese and bread crumbs made from the crusts of a low-carb bread. I had salad with Southwest dressing and hubby had corn-on-the-cob.

All looks fabulous! The salad of bitter greens really caught my attention. Must go shopping tomorrow

Supper tonight was a version of Kung Pao - using lots of bits and pieces of veg from the weekend. Also made cauliflower fried rice with onion and egg. Both satisfying!

Sorry I didn't make it clear, the shirataki noodles I buy are made with konjac flour AND tofu...softer without the rubber band texture.

Put together the base ingredients for Hot'n'Sour soup last night. Today, added shrimp, chicken, tofu, and slivered leftover siu yook. Tangy with just the right amount of heat. Hubby always adds a dollop of rice in his bowl.

Paul Bacino: Does boiling the shirataki noodles and marinating therm in your tomato change the texture at all? I've been buying the shirataki noodles with tofu and they are not as "crunchy" as the plain ones.

We were busy celebrating our 50th wedding anniversary eating out and BBQ for the whole Sept. long weekend. Kids and grandkids have all gone home to start their school years. I am trying to get back on the low-carb way of eating, hard after eating cake and other treats all summer! Tonight, I did a saddle of lamb, mashed cauliflower and sauteed zucchini and mini peppers. Dessert was Ziplock Bag Ice-cream made with almond milk, cream, artificial sweetener (Swerve), vanilla, fresh strawberries

S-i-l brought me a lovely piece of pork belly with skin on! Made my first siu yook a la TP's method. TP is a member (from Malaysia) of this forum but hasn't been posting either? Her method was simple: dry the meat well, poke holes on the ski, rub with baking soda, and roast in the oven. Broil for a few minutes at the end, and voila! Next time, I need to lower the roasting temp and increase the roasting time. It would have produced a more tender pork, but overall, VERY happy! For dessert, I made Ziplock Bag Ice-Cream with fresh strawberries/ Added salted almonds 'cos I love salty, sweet, and crunchy together.

It's been quite some time since I participated in this thread! Been travelling but finally happily back in my own kitchen! Meals lately have been dictated by former customers at our restaurant, from which we retired in 2002! #31, Soo's Boneless Almond Chicken Next was #110 Soo's Crispy Ginger Beef And # 101. Beef with Green Peppers & Black Bean Garlic Sauce Dessert - not your typical Chinese dessert but a family favourite: banana cream pie! I cheated on the crust as this was one made with Crisco vegetable shortening. I don't do well with vegetable shortening anymore, not since I started making my crust with lard and butter in the food processor. Our friends are Muslim, thus the Crisco crust.

Your masala sauce looks perfect, Anna N. Papadum or naan would have been great with the lamb we had, but the kohlrabi with cumin worked well as substitute. You should try the Nirvana Meatballs. Great over "pasta". We love the Orange Chicken, so I made it again, with chicken thighs. They turned out the BEST - just like fried chicken! Daughter came home from Boston for the holidays. She wanted beef, so it was fajitas with low-carb tortillas and all the trimmings. But we cheated a bit for dessert: a small piece of New Zealand Birdseed bar that I am making as gifts for friends. VERY addictive!

Slow roast saddle of lamb with whole grain mustard and fresh rosemary. Eaten with roasted cauliflower steaks, fresh mint sauce, and salad Hot & Sour soup base - just needs some tofu...not thickened...

Modified Moussaka: No Bechamel sauce but this was pretty good - cream, Parmesan cheese, eggs. Mashed Creamy Cauliflower : Microwaved 1 head of chopped cauliflower with 2 tbsp cream and 2 oz. of cheddar cheese. Malaysian Beef Rendang Lamb Tikka Masala with cumin kohlrabi Beef Tendon Shirataki Noodle Soup Leftovers for next week!

Hi ElsieD: We've been eating the Tofu Shirataki noodles for a couple of years and like them. I wish our store would get the macaroni shape ones again.This Keto diet is better as there's more variety in meats...and THE CHEESE! The tofu noodles do have a fishy smell when you open the packages, but rinsed under hot water then use for whatever is fine with my nose;-) Usually, we have them in soup: chicken stock, Romaine or whatever greenery and protein on hand.No smell once "cooked". Right now, we are also using a product made from the same konyaku tuber - ordered thru' a low carb supplier in Ontario: NuPasta. The texture is a little less "bouncy" and less of the fishy smell. We like it but it's more expensive. We've really enjoyed the meals posted above. There's no reason for food to taste blah when on a diet. I have modified some of my own recipes, use resources on line and in a Keto cookbook I bought. My boss is very happy with his "personal chef"... and I am earning a little extra $ for Christmas. Besides, he won't want to lose my from his staff!

Another recipe Chicken a la King without bell peppers over a bed of Nu Pasta Konjac Fettuccini Cheesy Spaghetti Squash And make-shift Beef stroganoff : leftover roast beef, mushrooms, and gravy over Tofu Shirataki Noodles