I've had the most hectic couple of days, running around, packing, attending events, whew! The next 3 weeks are going to be challenging for my keto journey. I've come home to visit my mom, and I'm gonna be dependent on the family cook for my meals. There is no oven, no fancy keto ingredients, and I'll have to depend on eggs, fish and chicken for protein. So I'll have to improvise and somehow KCKO 😇. Theres not gonna be keto experiments, there's not gonna be them purty pictures. Oh well. Fish fry, fish curry and stir fried okra for dinner tonight. May not look like much but it was smashing! And the best part? I didn't have to cook it 😁 . . . #keto#ketodiet#ketogenicdiet#indianketo#desiketo#lowcarb#uglydelicious#ididntcookthis#breakfromthekitchen#byebyebacon 😢
Middle Eastern Meatballs with Bulgar . This was a fridge-raid triumph! 250g mince in the freezer from two, maybe three weeks ago? Breadcrumbs from a stale tiger loaf. Tin tomatoes, mushrooms, and a good stock of spices... I was able to just throw this together on the fly. I was expecting, at best, edible results. But man oh man, I'm going to make this again and again. It was scrummy! . . . For the meatballs, mix a ratio of 1/3 mince, 1/3 breadcrumbs, and 1/3 blitzed 'shrooms. A generous heap of thyme and cumin, and two eggs. Now get your hands in and mush it all up 'til it starts to hold together. Form into balls bigger than a golf ball but smaller than a tennis ball (squash ball?). Set aside to rest for a bit. . Heat a cast iron stew pot on a medium heat with a little oil. Sweat down red onions until translucent. Add a few cloves of garlic, 3tsp cumin, 2tsp tumeric, 1tsp cinnamon. Cook for a min or so, stirring. Now carefully put your meatballs into the pan and seal them all over. Turning after about a min on each side, taking care not to break them. . Now add a tin of tomatoes, some bay leaves, a glug of balsamic vinegar, and just enough water to cover the tops of your meatballs. Season to taste and stir carefully, again so as not to break up the balls. Turn the heat to low, cover and cook for roughly an hour or until it smells too good to wait any longer. . Cook your bulgar as per instructions on the packet. I added a tbsp each tomato puree and pomegranate molasses and rubbed it in. But honestly, I think this was wasted effort because the tomato sauce was so rich. Feel free to fancy up yours as you like. . Put a big spoon of bulgar in the middle of a shallow bowl. Use the back of the spoon to create a crater in the middle. Place two or three meatballs in the centre of the crater, then spoon tons of that delicious sauce over the top. Have some bread handy to wipe out the bottom of your bowl 'cause you will not want to waste a single drop!
Landed in Denmark a year ago, home to an amazing culinary scene. Mexican-American chef @sanchezrosio left @nomacph (#1 ranked restaurant in the world for many years) to create her one little Taco shop, bringing the culture and history of her people to the Scandinavians. To the people of Denmark, this was Mexican food, yet now that she's working with @reneredzepinoma in Noma Mexico, its a completely different story. Watch Episode 2 of Ugly Delicious on Netflix to learn more about the history of the taco! Definitely the best ones I've had for sure.
Shared a fun and delicious meal last night with dear friends @leezers1127 @matthewgeaman 💕💕 thanks for coming up to see us and celebrate! (Ps Majordōmo def lives up to the hype 😻) #lafoodie#uglydelicious#davidchang#dtla