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Old 01-30-2008, 03:58 AM   #31
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Thanks, you guys, for all these great ideas! I was getting tired of my "pseudo-cashew chicken"!

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Old 01-30-2009, 03:43 PM   #32
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sounds yummy... gotta add this to my list of must tries...
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Old 01-30-2009, 03:45 PM   #33
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Just go to a good Japanese restaurant and spend your monthly income on a single sashimi dinner.
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Old 01-30-2009, 05:47 PM   #34
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Vietnamese Lime & Mint Chicken

1 lime
2.5 tsp fish sauce
2 cloves garlic, peeled, crushed
1/4 tsp fresh black pepper
dash or two of granulated Splenda
1 large boneless chicken breast
1 TBS peanut oil
bag of shirataki noodles, rinsed drained, and snipped
1/4 cucubmer, cut into thin strips (juliened)
1/2 carrrot, cut into thin slivers
small handlful mint and cilantro leaves
1/2 red jalapeno, seeded and finely chopped
chopped peanuts

Peel half of the zest of the lime and grate or cut into fine shreds, set aaside. Squeeze the juice from the lime and add to a medium bowl. Mix with the fish sauce, garlic, sugar and ground pepper, stir well. Add the chicken to the bowl and marinate for at least 30 minutes.
Heat the peanut oil in a large skillet over medium heat. Add the cicken and cook for 5 minutes, or until one side is browned, lower heat a bit, then turn chicken over and pour the marinade in the skillet over the chicken, and cover the skillet. Cook for about 10 minutes more, then uncover and cook another 5 minutes, or so until chicken is cooked through.
Mix the rinsed and drained shiritaki noodles with the carrot, cucumber slivers and add the mint and cilantro leaves. Slice the chicken and arrange over the noodle, top with jalapeno, peanuts and lime zest.
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Old 01-31-2009, 11:52 AM   #35
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Old 01-31-2009, 01:01 PM   #36
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Egg drop soup
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Old 01-31-2009, 02:31 PM   #37
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I have been trying to figure out how to make Orange chicken.Does anyone have a recipe?
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Old 01-31-2009, 03:01 PM   #38
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Old 01-31-2009, 03:34 PM   #39
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It's great to see this thread get revived!
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Old 01-31-2009, 04:06 PM   #40
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Quote:
Originally Posted by beautifulme View Post
I have been trying to figure out how to make Orange chicken.Does anyone have a recipe?
I haven't figured the carb counts yet. I will soon.

Orange Chicken Recipe

2 pounds boneless skinless chicken breasts
1 egg
1 1/2 teaspoon salt
Pepper
Oil (for frying)
4 Tbsp Thicken thin
1 tsp ThickenThin
1/4 cup crushed pork rinds

1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

Orange Chicken Sauce

1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
2 Packets Stevia, or 5 Packets Splenda
5 tablespoons white vinegar
*optional Orange Flavoring (found in the spice aisle)

Preheat a pan on medium heat with oil.

Mix orange sauce. Set aside.

Cut chicken into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir ThickenThin and crushed pork rinds together. Add chicken pieces, stirring to coat.

Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. Remove chicken from oil and drain on paper towels.

Clean pan and add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add crushed chilies and green onions. Add rice wine and stir 2-3 seconds. Add Orange Sauce and bring to a boil.

Add cooked chicken, stirring until well mixed. Stir Thicken Thin into water until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.

*Optional: For orange flavor, add a bit of orange zest to the finished product, or add orange flavor to the orange sauce.
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Old 01-31-2009, 04:29 PM   #41
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Quote:
Originally Posted by cleochatra View Post
I haven't figured the carb counts yet. I will soon.

Orange Chicken Recipe

2 pounds boneless skinless chicken breasts
1 egg
1 1/2 teaspoon salt
Pepper
Oil (for frying)
4 Tbsp Thicken thin
1 tsp ThickenThin
1/4 cup crushed pork rinds

1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

Orange Chicken Sauce

1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
2 Packets Stevia, or 5 Packets Splenda
5 tablespoons white vinegar
*optional Orange Flavoring (found in the spice aisle)

Preheat a pan on medium heat with oil.

Mix orange sauce. Set aside.

Cut chicken into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir ThickenThin and crushed pork rinds together. Add chicken pieces, stirring to coat.

Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. Remove chicken from oil and drain on paper towels.

Clean pan and add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add crushed chilies and green onions. Add rice wine and stir 2-3 seconds. Add Orange Sauce and bring to a boil.

Add cooked chicken, stirring until well mixed. Stir Thicken Thin into water until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.

*Optional: For orange flavor, add a bit of orange zest to the finished product, or add orange flavor to the orange sauce.
i will have to try this... haven't had any luck with the recipe i tried today...
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Old 01-31-2009, 06:21 PM   #42
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I love hot and sour soup too. Anyone have a recipe?
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Old 01-31-2009, 07:16 PM   #43
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This looks relatively low-carb Hot And Sour Soup - Recipe - AOL Food 7 carbs per serving. I am going to develop a recipe too, but haven't had time.
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Old 01-31-2009, 09:09 PM   #44
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You people are seriously awesome.

Here's one of my favorites, tried and true. I serve over faux fried rice.

Stella Style Community Forum :: View topic - Bulgogi - Love it!!

Bulgogi

1 lb. thinly cut steak or roast (1 1/2" thick)
2 tbs. Splenda or Whey Low
4 tbs. soy sauce
2 tsps. minced garlic
1 or 2 tsps toasted sesame seeds ( I didn't have these)
2 tbs. sesame seed oil or olive oil
small amount of red pepper
1 tsp. minced ginger root
green onion & tops ( I had to use minced onion)

Mix all together and chill 1 or 2 hrs or more.

Heat large frying pan. Cook until meat loses it color.

Serve with LC rice or Kimchee (never tried the Kimchee with it)

Last edited by OceanDreaming; 01-31-2009 at 09:13 PM..
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Old 02-01-2009, 11:18 AM   #45
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Drool! Some seriously great recipes here! Here's another hot and sour soup, this is really great - I've made it a few times.

Chinese Hot And Sour Soup (low carb)

Ingredients

4 dried Chinese mushrooms 1 to 1 1/2 inches in diameter
2 squares, 3 inches each fresh Chinese bean curd (tofu), about 1/2 inch thick
1/2 cup canned bamboo shoots
1/4 pound boneless pork (I ground this in a food processor)
1 quart chicken stock fresh or canned
1 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon ground white pepper
2 tablespoons white vinegar
1 -2 tablespoons not/Starch mixed with 3 tablespoons cold water (I used arrowroot)
1 egg, lightly beaten
2 teaspoons toasted sesame oil
1 scallion, including the green top finely chopped


Instructions
In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes. Drain and discard the water. With a cleaver or knife, cutaway and discard the tough stems of the mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper-thin slices, and then into thin strips.

Drain the pieces of bamboo shoot and bean curd, and rinse them in cold water. Shred them as fine as the mushrooms.

With a cleaver or sharp knife, trim the pork of all fat, then shred it too, by slicing the meat as thinly as possible and cutting the slices into narrow strips about 1 1/2 to 2 inches long.

Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, not/Starch mixture, egg, toasted sesame oil, and scallions within easy reach.

In a heavy 3-quart saucepan combine the stock, salt, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes.

Drop in the bean curd, and the pepper and vinegar. Bring to a boil again.

Give the not/Starch mixture a stir to recombine it and pour it into the soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently all the while.

Remove the soup from the heat and ladle it into a tureen or serving bowl. Stir in the sesame oil and sprinkle the top with scallions. Serve at once.
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Old 02-01-2009, 07:00 PM   #46
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Quote:
Originally Posted by cleochatra View Post
I haven't figured the carb counts yet. I will soon.

Orange Chicken Recipe

2 pounds boneless skinless chicken breasts
1 egg
1 1/2 teaspoon salt
Pepper
Oil (for frying)
4 Tbsp Thicken thin
1 tsp ThickenThin
1/4 cup crushed pork rinds

1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

Orange Chicken Sauce

1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
2 Packets Stevia, or 5 Packets Splenda
5 tablespoons white vinegar
*optional Orange Flavoring (found in the spice aisle)

Preheat a pan on medium heat with oil.

Mix orange sauce. Set aside.

Cut chicken into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir ThickenThin and crushed pork rinds together. Add chicken pieces, stirring to coat.

Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. Remove chicken from oil and drain on paper towels.

Clean pan and add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add crushed chilies and green onions. Add rice wine and stir 2-3 seconds. Add Orange Sauce and bring to a boil.

Add cooked chicken, stirring until well mixed. Stir Thicken Thin into water until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.

*Optional: For orange flavor, add a bit of orange zest to the finished product, or add orange flavor to the orange sauce.

I have always loved you Cleo.Thanks.....now o/t but can I freeze the oppsie rolls?..I'm too lazy to read through the whole thread.
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Old 03-11-2009, 08:09 AM   #47
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Question re: Splenda.....

Quote:
Originally Posted by chefchick66 View Post


Thai Coconut Chicken

1-14 oz can of Coconut Milk
6 Tablespoons of Peanut Butter
4 Tablespoons of Soy Sauce
4 teaspoons of Chili Garlic Paste
3 Drops of Liquid Splenda (can use packets)
3 Tablespoons Dark Sesame Oil
3 Chicken Breasts, cut into chunks
4 Cloves of Garlic, Minced
Chunk of Fresh Ginger-to taste, minced
3 Green Onions, sliced
1 Large Red Pepper, cut into smallish pieces
2 Zucchini, cut into smallish pieces
Handful of Sliced Mushrooms
Couple of Handfulls of Fresh Spinach, chopped

1. Whisk together the coconut milk, peanut butter, soy sauce, chil garlic paste, and Liquid Splenda until smooth...set aside.
2. Saute chicken in sesame oil for a few minutes. Add the garlic and ginger...cook until just about done.
3. Add the green onion, red pepper, zucchini, and mushrooms...cook about 10 minutes.
4. Add the sauce, bring to boil, cook for a couple of minutes stirring often.
5. Add the spinach and continue cooking for about a minute.
6. You can serve this over rice but I just eat it out of a bowl with a spoon to get every bit of that yummy sauce...oh...a garnish of fresh basil, if you have it, is nice on top
Hi. This sounds so good. Please could you tell me how many packets of Splenda would equal 3 drops of the liquid? Thanks.

Sue.
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Old 04-16-2009, 05:05 AM   #48
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Old 04-16-2009, 03:06 PM   #49
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2 drops of my liquid splenda equals 1 Tablespoon. 3 drops is 1 and 1/2 Tablespoons or 4 1/2 teaspoons. Each packet is 2 teaspoons. So 2 and 1/4 packs should equal 3 drops of Splenda.
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Old 04-16-2009, 03:25 PM   #50
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Quote:
Originally Posted by Soobee View Post
2 drops of my liquid splenda equals 1 Tablespoon. 3 drops is 1 and 1/2 Tablespoons or 4 1/2 teaspoons. Each packet is 2 teaspoons. So 2 and 1/4 packs should equal 3 drops of Splenda.
Thanks Soobee. I am making this tomorrow night!

Sue.
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Old 04-17-2009, 05:55 PM   #51
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Thai Peanut Chicken Curry

I just tried this receipe of Linda Sue's tonight and it was EXCELLENT! I will be making it again for sure! I didn't use the Xanthum Gum because I couldn't find any at the store, but it was still great. I also used natural chunky peanut butter instead of just plain natural peanut butter. It was nice because then I had little bits of peanuts in the dish. I think this is my new favorite for comfort food.
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Old 04-18-2009, 02:54 PM   #52
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Mmm - this is good stuff!

Quote:
Originally Posted by islesgirl View Post
Hi. This sounds so good. Please could you tell me how many packets of Splenda would equal 3 drops of the liquid? Thanks.

Sue.
soobee -
Just thought you'd like to know that I think your recipe is delicious. And it was so easy to make. It's so nice to have something low carb and new to eat.

Sue.

Last edited by islegirl; 04-18-2009 at 02:56 PM..
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Old 04-19-2009, 05:12 AM   #53
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Thanks for the compliment, but I'm afraid I can't take credit for the Thai Coconut Chicken. I would like to try it, though.
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Old 04-19-2009, 08:07 AM   #54
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I love Indian food and cannot recommend this recipe enough! It is amazing and isn't as much effort as it seems.

Chicken Tikka Masala

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (or less if you're not a spice junkie)
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, or 6 thighs (my favorite!)

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoons salt. Stir in chicken, cover, and refrigerate for at least 1 hour, but preferably overnight.

Preheat a lightly oiled grill for high heat, or use a large pan on medium high heat on the stovetop. Discard marinade. Grill/cook until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. If you cooked the chicken in a pan, stir up all the delicious brown bits to incorporate into the sauce. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt to taste. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Slice the cooked chicken, add to the sauce and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Suggestion - serve with frozen "stir fry" veggies, and add a little splenda if you like the sweet/savory/spicy combination as much as I do.

Nutritional counts use chicken thighs and do not include the spices, because I'm too lazy to add them all up!

TOTAL RECIPE
Calories 1830
Fat 143g 69%
Carb 40.8g 9%
Fiber 1.4g
Protein 94.5g 22%

6 servings, per serving
Calories 305
Fat 24g
Net carbs 6.5g
Protein 15.8g

Last edited by Fizgig; 04-19-2009 at 08:10 AM..
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Old 04-19-2009, 09:28 AM   #55
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I love Chicken Tikka Masala (I have about 3 different recipes), must try this one! Thanks!
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Old 03-16-2013, 01:04 PM   #56
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Checking ingredients for Asian food.
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Old 03-17-2013, 08:43 PM   #57
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Thanks Esther

I've forgotten my own Asian recipes. Every one of them looked
delish!
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Old 03-18-2013, 08:46 AM   #58
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You betcha Miss Barbo. You have some awsome recipes. Thank you!!!
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Old 07-27-2013, 08:53 PM   #59
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Anyone have any idea how you'd do an LC, GF roast pork egg foo young with sauce? I know the sauce is a no-no, but it is probably my fave part. Lol!

Tracy
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Old 07-27-2013, 09:26 PM   #60
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subbing !
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