Posts filed under ‘Low Carb’

Faux Tandoori Chicken – A small batch

IMG_20170625_105747_687

Because no one I know has an actual Tandoori oven.

2 chicken breasts (or four thighs if you’d prefer)

Wet rub
1 tablespoon lemon juice
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon paprika
pinch of salt

Combine and set aside

Marinade
1/4 cup whole milk yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon prepared curry or garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
1 tablespoon lemon juice
pinch of salt

Combine and set aside

Divide the breast meat into 4 even pieces
cut deep slits into the chicken
coat the meat with the wet rub, be sure to get it into the slits

Place the coated chicken into the marinade
coat well
cover and refrigerate for a minimum of 2 hours

Preheat to 425°F

Line a baking sheet with foil
over the foil place a grill rack
put the chicken on the rack, making sure leave space around the pieces

Bake for 20-30 minutes depending on the thickness of each breast

Turn on the broiler
brown the chicken for 5 minutes or until well browned

June 26, 2017 at 8:30 pm Leave a comment

Deconstructed Stuffed Cabbage

stuffed

I love stuffed cabbage, but who has the time, am I right!? This recipe is based on one for the Instant Pot and is super simple. I used a pressure cooker instead, but it can also be done in a Dutch oven, just double the cooking time.

1 pound ground beef, browned and drained
1 onion, diced
1 garlic clove, minced
1 cup tomato sauce
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon paprika
salt
pepper
1 cup stock
1/4 cup water
1 cup cooked rice
1 small to medium cabbage, chopped
oil for sauteing

Saute the onions and garlic until almost brown
throw in the rest of the ingredients
toss until well combined
cover and cook for 20 minutes in a pressure cooker

Season to taste and serve.

February 23, 2017 at 9:18 pm Leave a comment

Meat Loaf – A small batch

meatloaf

1/2 lb. ground beef
1/2 lb. ground pork
1/4 cup grated onion
1 clove garlic, grated
1/4 cup bread crumbs (fresh or dried)
1 egg, beaten
salt and pepper
1/4 cup ketchup + 2 tablespoons reserved for glazing
1 tablespoon mustard
1 teaspoon garlic powder
a splash of Worcestershire sauce or soy sauce

Preheat the oven to 375°F

Saute the onions and garlic until translucent

Combine all the ingredients, except the reserved ketchup, in a large bowl

Place the meat mixture on a rimmed baking sheet, that is foil-lined and greased
form into a loaf (I don’t like using a loaf pan, because the meat loaf just swims in its own grease while cooking)

Bake for 30 minutes
spread the top of the meat loaf with the remaining ketchup
and bake at 400°F for an additional 15 minutes to brown the top

Remove from the oven and let rest for a bit before serving

November 2, 2016 at 3:34 pm Leave a comment

Crab Cakes

crabcakes

1 lb. lump crab meat
1/2 cup bread crumbs
1 small onion, diced
1 rib celery, diced
1 carrot, diced or grated
1 clove garlic, minced
3 soup spoons mayonnaise (or more if you feel the mixture is dry)
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
chili powder to taste
1 teaspoon dry oregano
1 teaspoon  dry basil
1 teaspoon dry parsley
salt and pepper to taste

Sauté onion, garlic, carrot, and celery, allow to cool slightly
mix all ingredients together
form into patties (I use the rim of a large mason jar lid, lined with plastic wrap for uniformity)
chill in the fridge for approximately 30 minutes
dust both sides lightly with flour
fry in vegetable oil

Drain crab cakes on paper towel before serving

Serve on rolls with lettuce and your favorite condiment. Or, make smaller cakes and serve with a salad.

I don’t make a small batch, since these freeze really well. Wrap individually in plastic wrap once cooked and cooled.

August 5, 2016 at 3:33 pm Leave a comment

Korean-style Zoodles – A small batch

jap chae

aka Jap Chae

4-6 ounces beef, sliced into thin strips (or ground meat works)
2 cloves garlic, minced and divided
1 teaspoon sugar, divided
2 tablespoons soy sauce, divided
1 tablespoon toasted sesame oil, divided
1/4 medium onion, sliced thinly or spiralized
1 carrot, peeled, grated, or spiralized
1 medium zucchini, spiralized
4 ounces mushrooms, thinly sliced
1 small bell pepper, thinly sliced
large handful (or two) baby spinach leaves
1 egg, beaten
2 stalks green onion, ends removed, cut into bite size pieces
salt and pepper
1 tablespoon sesame seeds for garnish
sesame seeds for garnish
oil for sauteing

Put spiralized zucchini in a colander and sprinkle with 1/2 teaspoon kosher salt. Let sit for a minimum of 30 minutes. Don’t forget to put a plate under the colander.

Then wrap the salted and drained zucchini in a clean kitchen towel and allow to drain for another 30 minutes.

In a bowl, combine beef with the 1 clove minced garlic, half the sugar, half the soy sauce, half the sesame oil, and pinch black pepper. Toss well to coat, and set aside for about 10 minutes.

Combine ingredients for the sauce

Sauce
1 clove garlic, minced
1/2 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons sesame oil

Heat oil in a large non-stick pan
add the beaten egg, encouraging it to spread out flat in the pan
when thoroughly cooked, roll up, remove from pan, and slice
set aside in a large bowl

In the same pan (don’t clean) add more oil and heat
add beef and cook over medium high heat until browned
remove from pan and set aside in the large bowl

In the same pan (don’t clean) add more oil and heat
add mushrooms and green onions and cook through
then transfer to the large bowl

In the same pan (don’t clean) add more oil and heat
add onion, carrots, green pepper, and spinach, cook through
remove from pan and add to the large bowl

In the same pan (don’t clean) add more oil and heat
add zucchini and warm through
add the sauce, combine well, and allow to cook down a bit
transfer to the large bowl

Toss contents of the bowl well, garnish with sesame seeds, and serve warm or at room temperature.

Entire recipe = 16 carbs

June 23, 2016 at 7:58 pm Leave a comment

Chicken Shawarma – A small batch

shawarma

2 chicken breasts, sliced in half lengthwise
1/4 teaspoon dry ginger
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon prepared curry powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
pinch of red pepper
pinch of cinnamon
salt and pepper
2 tablespoons plain yogurt

Mix all these ingredients together
toss until chicken is well coated
allow to marinate for a minimum of 30 minutes

Saute in a very hot and well oiled pan, until well browned

Sauce
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
2 tablespoons yogurt
salt and pepper

Serve with sauce and assorted veggies in a warmed pita, or on a bed of lettuce

Entire dish, no pita = 6 carbs

June 17, 2016 at 3:25 pm Leave a comment

Korean-style Meatballs – A small batch

IMG_20160606_110946

1/2 lb ground meat
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 teaspoon sesame oil
2 or 3 dashes fish sauce
2 garlic cloves, minced
2 green onions, one minced and one sliced for garnish
a squirt of hot sauce
1 tablespoon flour
1 egg, beaten
1 teaspoon sugar
salt and pepper
oil for sauteing

Mix all ingredients together
form mixture into 1 inch balls

Heat oil in a skillet
fry the meatballs until brown on all sides

Makes about 12 meatballs = 10 carbs

Serve wrapped in lettuce with kimchi, pickled veggies if you like and garnished with chopped green onions

June 6, 2016 at 6:20 pm Leave a comment

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