What's cooking?

I have the house to myself for a couple days so I decided to grill some goodies last night.  It's now 7:30 am and I am really tempted to cook some eggs and eat the second one for breakfast 

Wow, that grate is really deep in the grill. What kamado is that?

Made a pizza the other night, sopressata salami under the cheese and some prosciutto on top.  Tasty

Wow! That pizza looks magnificent!

I would definitely take a slice of that! Or I would if I was eating carbs.

I made an experimental to me recipe the other day that I will definitely make again. It took longer the first time but next time will be made in 30 minutes give or take and it's delicious.

Here it is with my notes to myself. It's either an ATK or Cooks Country recipe. I transcribed it and failed to give credit.

Indoor BBQ pulled chicken

Ingredients

1 cup chicken broth
2 TBL Molasses (not blackstrap)
1 TBL sugar (Brian, next time omit this)
2 tsps liquid smoke (read the ingredients, you want to see smoke and water and that’s it)
1 tsp unflavored gelatin
1 tsp salt

2 # boneless skinless chicken thighs

1 ½ cups ketchup
1/4 cup molasses
2 TBL Worcestershire sauce
1 TBL hot sauce
½ tsp salt
½ tsp black pepper

1 tsp liquid smoke

Note, the BBQ sauce isn’t sweet, but cooking the chicken in the sweetened braising liquid IMO ruins the dish and makes it far too sweet. I like a tangy BBQ sauce and not a sweet one. Adding additional BBQ sauce neuters that sweetness, but still in ketosis I don't need the added sugar.

Directions

Add the first 6 ingredients to a dutch oven, bring to boil and stir to dissolve everything.

Cut thighs in half and do NOT trim the fat. Add the chicken to the braising liquid and turn heat to medium low. Cover and simmer for 25 minutes.

While the chicken is braising add the BBQ sauce ingredients to a bowl and mix. Take out 1 cup and hold in reserve.

After 25 minutes check the chicken to insure it’s tender. Remove the chicken to a bowl, remove the braising liquid to another bowl. After 5 minutes skim the fat from the top of the liquid. While waiting for that shred the chicken.

No need to shred the chicken with forks, just use tongs to shred it. (I had to use a fork with the tongs)

Turn the heat under the Dutch oven to medium. Put the 1 cup of reserved BBQ sauce into the dutch oven along with the chicken, ½ cup of braising liquid, 3 TBLs of chicken fat or melted butter. Add another tsp of liquid smoke to the pot.

Cook for 5 minutes uncovered to allow the chicken to absorb the sauce.

Serve on buns or bread, adding more BBQ sauce to taste. Sliced pickles would be a good addition.

Last night I made something I'd heard of but never made before. Roasted veggies. This time it was cauliflower. Easy and delicious, far more so than you might think. My wife isn't a big veggie fan but she tasted this and pronounced it good.

It's super simple.

Pre-heat your oven to 400°F. Cut the florets off the core (it's edible BTW as are the small leaves at the base of the veg) into serving size pieces, put them into a bowl and add 2 TBLs EVOO, 1 tsp salt or less, 1/2 tsp ground black pepper, and 1/4 tsp gran' garlic or fresh garlic (finely minced or turned to paste). Mix to coat. Grease or oil spray a sheet pan and put the cauliflower in disitributing the pieces with space around each one. Bake for 25-30 minutes or until they are slightly browned and tender. I did mine so that the outer florets were tender and the part next to the core had texture.

Serve while hot.

I can almost guarantee that if you dislike cauliflower this will change your mind about it.

Roasted veggies are terrific. Almost any veggie, especially root vegetables, can be roasted. We usually roast sweet potatoes, butternut squash, carrots, onions, mushrooms, broccoli... anything you have hanging around. And they go with anything.

[font=Georgia]На выходных готовил с сыном пиццу. Печи нет, готовлю в духовке.
Тесто люблю тонкое, готовое в хлебопечке, получается три шарика из стандартных порций.
Остальное на любителя.[/font]

ветчина и салями 




Шампиньоны и маслины 

Мне нравится лук, добавляю его всюду где возможно.

Перец и томаты.




Томатная паста, аджика, соус на основание пиццы.



Теперь все нужно собрать, немного оливкового масла и много сыра.




И в духовку ...









Приятного аппетита!

I cannot read anything that you wrote, but the pizza looks delicious!

Andrew, I had that problem too, but food is an international language as you alluded to.

I'm in ketosis by design (not ketoacidosis!) and made keto pancakes the other morning. They were indistinguishable from pancakes made with wheat flour. I have low carb maple syrup, but frankly, it sux so I just added more grass fed butter to each pancake and that worked fine, and it's keto. For even more flavor w/o syrup add some vanilla to the batter. With blueberries I would consider adding some lemon zest to highlight the blueberries.

Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan)

A recipe for thick and fluffy keto blueberry pancakes made with coconut flour and almond flour! These pillow-like keto pancakes come with a flourless, eggless and dairy free option- Perfect for those on a low carb, vegan, paleo, and sugar-free diet!

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 3 Servings
Calories: 132kcal
Author: Arman

Ingredients

Keto Low Carb Version (Paleo, Keto, Sugar Free)

1/2 cup almond flour (packed)
2 tbsp coconut flour (packed)
1 tsp cinnamon
1/2 tsp baking powder
1-2 tbsp granulated sweetener of choice
3 large eggs
1/4 cup milk of choice
1/4 cup blueberries Fresh or thawed frozen ones work best

Flourless Version (Vegan, Gluten Free, Sugar Free)

1 cup rolled oats
1/4-1/2 cup milk of choice
1 medium banana
1 tbsp baking powder
1 tbsp apple cider vinegar
1 tbsp sticky sweetener of choice * See notes
1/2 tsp vanilla extract
1/2 cup blueberries Fresh or thawed frozen ones work best

Instructions

In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains. Do NOT cut this step short!
Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.

Notes
* To keep it sugar free, use a monk fruit sweetened maple syrup. To keep it 100% refined sugar free, use maple syrup or agave nectar.
Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan) can be frozen for up to 2 months.

Tips and Tricks for Ultra Thick and Fluffy Blueberry Pancakes-

Let the batter sit for 5-10 minutes before cooking- For the flourless version, if it’s too thick, add a little extra milk or liquid of choice
Use a good quality non-stick pan AND also grease it. Also consider a high-speed blender.
If possible, cover the pan when cooking to ensure both sides are evenly cooked. This will also ensure ultra fluffy and thick pancakes
Fold in blueberries at the very end- do not simply add to the top or it will burst when it hits the pan
Do not overspread the pancake batter- this will do so naturally
Consider making multiple batches, as they freeze beautifully- Perfect for grab-and-go breakfasts or healthy meal prep


Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 4.1g | Protein: 7g | Fat: 7g | Fiber: 2g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 1% | Iron: 2%

Mmmmm... That pizza looks delicious! And the keto pancakes sound really good, too.

For those of you using the Google Chrome browser, just right-click and select "Translate to English" from the popup menu. Then everything will be translated to English.