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Old 12-20-2010, 11:15 AM   #31
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Rosethorns. Thanks for bringing this thread back. Julie
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Old 12-20-2010, 11:20 AM   #32
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Love this.

Coconut Chicken Soup Bon Appétit | June 1998



Yield: Serves 6


2 14-ounce cans light unsweetened coconut milk*
3 cups canned chicken broth
2 cups thinly sliced mushrooms
6 tablespoons finely chopped lemongrass*
1/4 cup fish sauce (nam pla)*
2 tablespoons minced fresh ginger
1 serrano chili, sliced into rounds
2 teaspoons chili-garlic sauce*
8 skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice

*Available at Asian markets and many supermarkets across the country.
preparation

Combine first 8 ingredients in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5 minutes. Mix in green onions, basil and lime juice..
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Old 12-20-2010, 11:24 AM   #33
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Your very welcome. There's some good stuff here.
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Old 05-07-2011, 12:37 PM   #34
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Do you have any more! Pleeeeeeeeeaze
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Old 05-07-2011, 02:57 PM   #35
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I got to sub to this thread wonderful!!!!
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Old 05-08-2011, 11:33 AM   #36
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subbing for Char's enchilada casserole--yummy--can't lose that!!!
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Old 05-08-2011, 11:54 AM   #37
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A few really easy appetizers..

Caso Fundito
3 cups shredded chihuaha cheese-could use Monterey Jack I guess
1/2 onion
1/2 small package beef chorizo

Sautee the chorizo and drain grease. Add onions and sautee until tender. Transfer to a sprayed baking dish and mix in cheese. Bake uncovered in a 350 oven for 10-15 minutes. Serve with low carb tortilla chips, pork rinds, raw veggies or pepperoni chips.

Saganaki
Block of Kasseri cheese thickly sliced (I have used feta and it tastes just as good, it just isn't quite as stable)
Olive oil
lemon

Wrap the thickly sliced cheese in wax paper individually and freeze for 15 minutes or so
Heat olive oil in frying pan to medium hot
Add cheese slices and fry for one or two minutes-Cheese should crust golden brown or even a little darker, then flip and do the same to the other side.
Right before serving squeeze lemon juice over to taste.
Serve with low carb pita chips, pepperoni chips or even over a cheeseburger!
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Old 05-08-2011, 02:06 PM   #38
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Chicken Paprikash

cut up chicken pieces
1 chopped onion
2 TBSPS paprika
1 tsp salt
1 tsp black pepper
1 16 oz. container of sour cream

In a large frying pan on medium heat, saute the onion in a little oil until it is translucent. Add the paprika, salt and pepper and mix with the cooked onions. Add the chicken pieces to the skillet and cook in the seasonings on both sides. When the chicken is browned, add a small amount of water to the skillet (just enough so the chicken doesn't stick to the pan while cooking) and cover with a tight lid. If I use boneless, frozen chicken breasts I don't add additional water becase it has a saline solution that has been added to them. Simmer on low/med until the chicken is cooked through, about 1/2 an hour. Make sure that there is always some liquid in the bottom of the pan so the chicken doesn't stick. After the chicken is cooked through, remove to a platter. You should have a thick orangey, brown liquid left in the bot,tom of the pan. If the liquid is watery, reduce it by bringing to a boil and stirring constantly until it thickens up. After the liquid is thickened, turn aff the heat then add the container of sour cream and stir until it is all blended. This is your gravy, the best part of chicken paprikash. Traditionally it is served over nokedli (little dumplings) and the chicken, but for low carbing I serve it over canned green beens. This about the only way I like green beens now.
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Old 05-10-2011, 02:58 PM   #39
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Happy to see this thread revived

My gosh Char, you could make a wonderful cookbook with your recipes.

They all sound like deliciousness.

We have some great cooks right here on LCF...
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Old 05-10-2011, 06:51 PM   #40
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I'm drooling!! Thank you guys for sharing these super tasty recipes
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Old 05-11-2011, 02:18 PM   #41
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I simply adore spanish,mexican food
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Old 05-11-2011, 02:22 PM   #42
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Quote:
Originally Posted by honeybuns View Post
I simply adore spanish,mexican food
Me too!!

I grew up in southern New Mexico and was greatly influenced by the Mexican culture there.
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Old 05-11-2011, 02:58 PM   #43
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Lifer, not to threadjack, but I used to live in Las Cruces. I still get Hatch Green Chilies every year. I really miss Nellie's Restaurant. Julie
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Old 05-11-2011, 03:04 PM   #44
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Lifer, not to threadjack, but I used to live in Las Cruces. I still get Hatch Green Chilies every year. I really miss Nellie's Restaurant. Julie
Continuing with this non-thread jack...

I grew up in Las Cruces. My mom worked at La Posta Restaurant. We used to go out to Stahman Farms (sp?) on the weekends and pick bags of chile. I ordered 35 pounds of green chile from Deming last summer. Was I ever sad when the last bag was gone from the freezer. Hatch chile rules!
I try cooking the chile (Anaheim) here (MO) and it's so thin-skinned and flavorless. I'm pickier this year. I'm looking for a non-GMO Hatch chile.

Now, back to your regularly scheduled post.
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Last edited by Lifer; 05-11-2011 at 03:08 PM..
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Old 05-12-2011, 04:29 PM   #45
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Charsky, made your Asian Pork Tenderloin tonight and it was amazing! I loved the peanut sauce with it. Made some faux fried rice on the side. Delish.


Last edited by intastella; 05-12-2011 at 05:03 PM..
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Old 05-15-2011, 05:12 PM   #46
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subscribing
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Old 05-25-2011, 11:30 AM   #47
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Bumping for a Review...

Quote:
Originally Posted by jfar View Post
Chicken Paprikash

cut up chicken pieces
1 chopped onion
2 TBSPS paprika
1 tsp salt
1 tsp black pepper
1 16 oz. container of sour cream

In a large frying pan on medium heat, saute the onion in a little oil until it is translucent. Add the paprika, salt and pepper and mix with the cooked onions. Add the chicken pieces to the skillet and cook in the seasonings on both sides. When the chicken is browned, add a small amount of water to the skillet (just enough so the chicken doesn't stick to the pan while cooking) and cover with a tight lid. If I use boneless, frozen chicken breasts I don't add additional water becase it has a saline solution that has been added to them. Simmer on low/med until the chicken is cooked through, about 1/2 an hour. Make sure that there is always some liquid in the bottom of the pan so the chicken doesn't stick. After the chicken is cooked through, remove to a platter. You should have a thick orangey, brown liquid left in the bot,tom of the pan. If the liquid is watery, reduce it by bringing to a boil and stirring constantly until it thickens up. After the liquid is thickened, turn aff the heat then add the container of sour cream and stir until it is all blended. This is your gravy, the best part of chicken paprikash. Traditionally it is served over nokedli (little dumplings) and the chicken, but for low carbing I serve it over canned green beens. This about the only way I like green beens now.
I made this recipe with BLSL breasts and thighs last night, and I used fresh green beans instead of canned. It is Oh. My. Good.!
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Old 05-25-2011, 03:31 PM   #48
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you can check out my blog for LC Middle Eastern food, hope you enjoy http://paleomiddleeastern.blog.com/
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Old 07-25-2012, 07:32 PM   #49
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Bumping ! Wow, they all sound so good !
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Old 07-26-2012, 10:12 AM   #50
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Yes, I'm glad this thread got bumped. I've never seen this one before. Some GREAT sounding dishes in this one!
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Old 08-29-2012, 09:45 AM   #51
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bumping this thread - there are some really amazing recipes here!
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Old 08-30-2012, 11:15 AM   #52
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How about ... Fried "Rice"?
4 nice servings.

This is a great fried "rice". This recipe is calculated with cauliflower rice, which is what I usually use. However, you could use miracle rice, or a blend of the two and get far less carbs. You could also omit the carrots and peas for even less carbs (but somehow this tiny amount makes a huge difference to me! Fried rice without little carrots and peas is ... I don't know what it is, but it's not fried rice! ).

2 tbsp (28.01g) toasted sesame oil
4 whole (60g) green onions (scallions), cut into thin rings
1 tbsp (6g) fresh ginger, minced
2 each (6g) garlic clove, minced
1/2 lb (227g) ham, diced
1/2 cup (80g) frozen peas and carrots
4 large (200g) whole eggs, beaten
2 cup (200g) cauli-rice (recipe)
1/4 cup (63.75g) soy sauce
4 tsp (16g) sesame seeds, toasted
salt and pepper, to taste

Totals: 32.29g net carbs
Per Serving: 8.07g net carbs
  • Pre-heat a wok, or a large non-stick pan.
  • Set aside a small amount of the sliced green onions, to be used as a garnish, later.
  • Add sesame oil to the pan. Immediately add the ginger, garlic and green onions. Stir quickly, not allowing these ingredients to burn (it's a hot pan and these 3 ingredients are chopped very small. They will burn quickly). Sauté for about 1 minute, or until the garlic shows signs of turning brown (caramelizing).
  • Add the ham, peas and carrots. Sauté this mixture, for a further 2 minutes.
  • Pour the beaten eggs evenly around the pan.
  • With a wooden spoon, or a rubber spatula, cut and turn the eggs and veggies, for about 1 minute. Eggs should be lightly cooked, but not dry.
  • Add the "rice" and soy sauce to the mixture. Continue cooking and stirring, until mixed evenly and heated through. Season with salt and pepper.
  • Garnish with toasted sesame seeds and fresh sliced green onions. Serve.
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Old 08-30-2012, 11:22 AM   #53
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looks super yummy DJ ! Thanks !
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Old 08-30-2012, 12:12 PM   #54
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Deming.......

I lived in a very small town south of Deming,years ago,I worked in a cafe in this border town for 2 years,I really miss that place and its great peppers,food.
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Old 09-24-2013, 12:56 PM   #55
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I'm bumping . Yum
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Old 09-24-2013, 07:04 PM   #56
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I lived in Columbus for several years ,really would move back.
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Old 09-25-2013, 10:23 AM   #57
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Quote:
Originally Posted by jfar View Post
Chicken Paprikash

cut up chicken pieces
1 chopped onion
2 TBSPS paprika
1 tsp salt
1 tsp black pepper
1 16 oz. container of sour cream

In a large frying pan on medium heat, saute the onion in a little oil until it is translucent. Add the paprika, salt and pepper and mix with the cooked onions. Add the chicken pieces to the skillet and cook in the seasonings on both sides. When the chicken is browned, add a small amount of water to the skillet (just enough so the chicken doesn't stick to the pan while cooking) and cover with a tight lid. If I use boneless, frozen chicken breasts I don't add additional water becase it has a saline solution that has been added to them. Simmer on low/med until the chicken is cooked through, about 1/2 an hour. Make sure that there is always some liquid in the bottom of the pan so the chicken doesn't stick. After the chicken is cooked through, remove to a platter. You should have a thick orangey, brown liquid left in the bot,tom of the pan. If the liquid is watery, reduce it by bringing to a boil and stirring constantly until it thickens up. After the liquid is thickened, turn aff the heat then add the container of sour cream and stir until it is all blended. This is your gravy, the best part of chicken paprikash. Traditionally it is served over nokedli (little dumplings) and the chicken, but for low carbing I serve it over canned green beens. This about the only way I like green beens now.
I am bumping this recipe again. Thanks to the original poster. We eat this often now- it comes together in 20 minutes, max. I also roast or steam fresh green beans instead of using canned.
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Old 09-27-2013, 03:36 PM   #58
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Old 09-28-2013, 08:15 PM   #59
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Marking for the chicken paprikish
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