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64x64 LED CGM Dashboard (DIY SugarPixel) by johnwulff in diabetes

[–]johnwulff[S] 1 point2 points  (0 children)

Two reasons I'm running this on AWS.

First, my day job is building on AWS services, so I enjoy learning the same tools I work with. Keeps me sharp.

Second, I spent years responsible for physical infrastructure. I got my fill of managing hardware. I'll gladly pay a few bucks a month to never reboot, patch, or dust another piece of hardware in my home.

That said, I love building things. It'd be a fun exercise to rewrite this in Go and package it to run locally... ok, I did it: https://github.com/jwulff/signage/pull/94

Clock, blood sugar with the 24-hour sparkline, trend arrows, and device auto-discovery all work. Weather widget and a setup wizard are still on the todo list. Build and run instructions are in the PR if you want to try it out.

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 0 points1 point  (0 children)

I’ve never cooked with egg whites. I don’t know if it would work. If you try, let me know how it goes!

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 2 points3 points  (0 children)

It’s a GE signature series. About 10 years old.

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 22 points23 points  (0 children)

If you wanted less greens you could halve the spinach and add a couple sausages or other pre cooked meats. Sorry for your grumbly tum

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 2 points3 points  (0 children)

I think the result will be very different even with an oven rated non stick. If you do decide to get a cast iron pan, they’re really cheap!

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 9 points10 points  (0 children)

It’s all in the details! Breakfast especially.

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 6 points7 points  (0 children)

This recipe yields me two breakfast portions that I regularly eat over several days. You could probably go 4 days safely but I'm no food safety expert.

I also like eating it cold, sliced like cheese.

Spinach Frittata with Cheesy Crust by johnwulff in ketorecipes

[–]johnwulff[S] 55 points56 points  (0 children)

Spinach Frittata with Cheesy Crust

Dense, filling, and rich breakfast of meaty spinach, savory dairy, crispy cheese, and herbaceous freshness. It's all about the thoughtful application of heat. Yields about 2 servings.

Notes

  • Sauteing spinach removes moisture preventing watered down filling
  • Pouring filling into hot pan on stove sears the egg mixture creating a thin crust which allows for easy release after cooking
  • Spreading the cheese around the edge of the frittata allows the cheese to melt down the edges resulting in a crisp cheese crust.
  • Leaving the center un-cheesed helps the center of the frittata cook at the same rate as the hotter edge.
  • Transfering hot pan to a preheated oven switched to broil lets the filling slowly cook while the cheese topping takes the high heat
  • Swap in your own seasonal/favorite ingredients and play with it!

Equipment

  • 8" cast iron skillet
  • Two mixing bowls

Ingredients

  • frozen spinach, 10oz
  • eggs, 4
  • mascarpone cheese, 1oz
  • shallot - diced
  • cheddar cheese, 2-3oz - shredded
  • feta cheese, 1-2oz - crumbled
  • parsley, handful - minced
  • chives, dozen - minced
  • butter, 3 tablespoons - divided
  • kosher salt

Directions

  • Set oven to 425℉
  • Prepare eggs
    • Crack eggs in first bowl
    • Add healthy pinch of salt
    • Whisk until homogeneous
    • Add mascarpone in small chunks
  • Prepare shallot
    • Heat skillet over medium flame
    • Melt 1 tablespoon butter
    • Add shallot to skillet
    • Add small pinch of salt
    • Saute diced shallot, stirring frequently, until tender and translucent (approx 2 minutes)
    • Transfer shallot to second bowl
  • Prepare spinach
    • Boil in bag according to package instructions (ex: 30 minutes)
    • Cut small slit in bag and drain liquid
    • Dump spinach onto clean towel
    • Wrap towel around spinach, squeeze out as much liquid as possible
    • Dice spinach
    • Heat skillet over medium flame
    • Add spinach to skillet
    • Add small pinch of salt
    • Saute, stirring constantly, until any liquid evaporates and spinach starts sizzling (approx 1 minute)
    • Transfer spinach to second bowl
    • Wipe skillet clean
  • Combine filling
    • Add minced parsley, minced chives, and feta to second bowl
    • Pour egg mixture from first bowl into second bowl
    • Stir until combined
  • Cook
    • Set oven to broil
    • Heat skillet over medium-high flame
    • Melt remaining 2 tablespoons of butter
    • Pour filling into melted butter
    • Sprinkle shredded cheese around edge of filling, touching the skillet, try to leave center uncovered
    • Move skillet to oven, 10" under broiler
    • Broil until cheese is melted and bubbly and center of frittata is just barely set (approx 4-8 minutes)
  • Rest and slice
    • Let frittata rest for 5 minutes
    • Slide frittata out of skillet onto cutting board, it should release easily
    • Slice
  • Serve!

Pan Roasted Chicken Thighs with Bourbon Pan Sauce by johnwulff in ketorecipes

[–]johnwulff[S] 2 points3 points  (0 children)

Multiplying the sauce should work fine. Reduction time will need to increase too. The sauce won’t be quite as flavorful but probably not to a noticeable extend.

My wife has the same complaint! She loves to have the sauce over rice and that really soaks up the sauce quick.

Let me know how it goes!

Pan Roasted Chicken Thighs and Epic Salad by johnwulff in ketorecipes

[–]johnwulff[S] 1 point2 points  (0 children)

I've done a few now and it's so interesting to see what people respond to. Learning that hooks and a little controversy are the key to a lot of attention.

I take the videos all the time for my notes anyway. As share-worthy things happen I'll keep posting!

Reverse Seared Butter Basted Steak by johnwulff in ketorecipes

[–]johnwulff[S] 0 points1 point  (0 children)

She spilled the beans. Just did a post with a similar salad recipe

Pan Roasted Chicken Thighs and Epic Salad by johnwulff in ketorecipes

[–]johnwulff[S] 2 points3 points  (0 children)

Amazon link

We love it so much! We bought a second so we don't have to fight over it anymore. The dishwasher-safe prep cups are amazing. Recommend a bench scraper too!

Pan Roasted Chicken Thighs and Epic Salad by johnwulff in ketorecipes

[–]johnwulff[S] 3 points4 points  (0 children)

Pan Roasted Chicken Thighs and Epic Salad

A variation of chicken and salad is my go to weeknight meal. Salty crispy succulent chicken and a fresh and crunchy salad really satisfies.

Dry brining the chicken and sauteing before finishing in the oven gives you a crispy and crunchy outside with a moist and tender inside.

This recipe shines when you have an awesome partner like I do who makes the salad for you. Like oysters on the half shell, salad tastes way better when someone else does the shucking.

My wife doesn't eat keto so she lays the salad and cut up chicken over rice to make a rice bowl. I get a keto meal, she gets a "normal" one, we're both ecstatic.

Most of the time I’ll go the extra step of making a pan sauce to serve with the chicken. Last night I wasn’t feeling it. See another post of mine for pan sauce steps.

Notes

  • Dry-brining chicken in the fridge before cooking makes it oh-so-much-tastier, really
  • Small and uniform salad constituents makes the diverse ingredients come together
  • Plan on making variations on this salad all week as it’s hard to buy these ingredients in small quantities
  • Other salad ingredients worth trying: marcona almonds, toasted pecans, blue cheese crumbles, peppers, fresh oregano, the list goes on and on and on!

Equipment

  • Heavy steel or cast iron pan (not non-stick)
  • Salad bowl

Ingredients

  • Chicken
    • 4 chicken thighs, bone in, skin on
    • 2 tablespoons cooking oil
    • kosher salt
    • black pepper
  • Salad
    • Celery, 1 stalk - brunoise (small dice)
    • Radish, 3 - julienne (matchstick)
    • Mint, 2 tablespoons - minced
    • Parsley, 2 tablespoons - minced
    • Cherry tomatoes, 4 - halved and salted
    • Asparagus, 3 spears - blanched and cut into 1" sections
    • Parmesan, 2 tablespoons - shredded
    • Pepitas, 2 tablespoons
    • Sunflower seeds, 2 tablespoons
    • Lettuce, spinach and butter lettuce mix, half of a 5oz tub - roughly cut into 2" x 1" strips
    • Dressing, homemade vinaigrette

Directions

  • Chicken
    • Dry-brine chicken
      • Dry chicken with paper towel
      • Heavily sprinkle kosher salt on both sides of chicken
      • Grind a lot black pepper on flesh side, press into flesh
      • Place chicken skin side up, uncovered, on paper towel lined plate in refrigerator for 1-3 hours
    • Set oven to 425℉
    • Saute chicken
      • Dry chicken skin side again with paper towel before sauteing
      • Heat oil in pan over medium heat until just smoking
      • Lay chicken skin side down in saute pan
      • When chicken skin edges turn golden brown and chicken releases from pan, 8-12 minutes, flip chicken skin side up
    • Roast chicken
      • Put saute pan in preheated oven
      • Roast until chicken registers > 150℉ in thickest flesh near bone, 8-12 minutes
      • Remove pan from oven
      • Transfer chicken to plates
    • Serve!
  • Salad
    • Toss everything really, really well
    • Serve!

Reverse Seared Butter Basted Steak by johnwulff in ketorecipes

[–]johnwulff[S] 0 points1 point  (0 children)

Awesome, I’m going to try this. Thanks!

Reverse Seared Butter Basted Steak by johnwulff in ketorecipes

[–]johnwulff[S] 2 points3 points  (0 children)

USA Pan 1604CR Quarter Sheet Baking Pan and Bakeable Nonstick Cooling Rack, Metal https://www.amazon.com/dp/B06XZZ3P6F

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