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Old 03-02-2010, 03:53 PM   #31
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I got this one from Mark's Daily Plate. Its on my list for next week!

Moroccan Chicken Casserole

1 head cauliflower
2-3 pounds of chicken
2 tablespoons butter
1 onion, finely chopped
2 tablespoons ginger root, finely chopped or grated
2 garlic cloves, finely chopped
3 carrots, peeled and sliced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
1 red pepper, cut into thin strips
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
1 lemon

Preheat oven to 375.

Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.
Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
Garnish with more fresh parsley or cilantro before serving.



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Old 03-03-2010, 07:48 AM   #32
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That does look tasty, pocahontas. Be sure to let us know how it turns out.
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Old 03-03-2010, 10:14 AM   #33
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Lee 140 Summer Noodles With Spicy Peanut Sauce

1/2 Dreamfield's Spagetti
1 Tsp. Sesame Oil

Sauce
2 tsp minced or crushed garlic
2 tsp minced or crushed ginger
2 Tbs Soy Sauce
1 Tbs sesame oil
1/4 cup peanut butter, Natural
2 Tbs rice vinegar
2 tbs chicken broth
2 Tbs. Chile Oil (Also called Mongollion Fire Oil)
1 Tbs Splenda

Cook spagetti according to package directions. Toss with sesame oil.
Puree all Sauce ingredients in blender, Toss sauce and Spagetti. Chop up Cucumber and sprinkle on top. This is really good warm or cold. Julie
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Old 03-03-2010, 02:25 PM   #34
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GRANDMA SCHROEDER'S ROULADEN

LindaSue didn't even post MY favorite of her recipes, a German recipe that makes a really nice Sunday dinner:

Linda's Low Carb Menus & Recipes

GRANDMA SCHROEDER'S ROULADEN
Rump roast, have butcher slice 1/8" thick, against the grain *
Salt and pepper
Bacon, raw, 1 piece per slice of meat
Small onion, minced, 2 1/2 ounces
Dijon mustard, optional

Spread each slice of beef with a little mustard, if using; season with salt & pepper. Top each with 1 slice bacon. Sprinkle with a little of the onion. Roll each up to form a meat roll. Secure with toothpicks or string (my Grandma often uses thread). Brown these well on all sides in hot oil in a skillet, then place in a roasting pan. Cover the pan and roast at 350º, just until you can smell them cooking; turn heat down to 300º. Roast 2 hours, turning them once to brown evenly. Usually the pan is then de-glazed with hot water and gravy is made from it, but I just serve it with the pan juices. Be sure to remove the toothpicks, string or thread before serving.

The number of servings will depend on amount of meat
Can be frozen

* Grandma says to get 1/2 pound per person

Per Serving: 588 Calories; 37g Fat; 58g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

These are famous in our family and my 95-year-old Grandma still makes them occasionally. She serves them with mashed potatoes and red cabbage.

NOTE: If you use string or thread, be sure to only use 100% cotton. Cut pieces of thread about 2-3 feet long, then start at one end of a meat roll and wrap the thread around it until you get to the other end. There's no need to tie the end and it will be easier to remove later if you don't. Also, I made 16 rouladen and it took a 12 ounce package of bacon, using one whole piece of bacon, cut in half to fit, per roll.

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Old 03-03-2010, 02:37 PM   #35
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Chicken in Beer (Aka Poulet En Bière)

French!

This is a really rich dish and the presentation is fantastic. It is about 14 grams of carbs per serving and NOT induction friendly or for people who don't cook with alcohol. However it is worth the treat! You can substitute chicken broth for the lager beer but there is no substitute for the Gin or Guinness! If you want you can serve it over Dreamfield's pasta but that will take it closer to 20 grams of carbs for 4 servings.



Chicken in Beer (Aka Poulet En Bière)
Ingredients
1 (3 lb) chicken, quartered
4 ounces butter
oil
4 shallots, finely chopped
7 ounces mushrooms, sliced
12 ounces lager beer or premium beer (not Budweiser!)
1 ounce gin
salt and pepper
10 ounces heavy cream
2 tablespoons Guinness stout
fresh parsley (finely chopped)

Sauté the chicken pieces in 2 oz of butter and a little oil.

Add the shallots and the mushrooms and continue to cook.

When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.

Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.

On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.

Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
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Old 03-03-2010, 02:42 PM   #36
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Spicy Asian Chicken & Broccoli in Chili Garlic Sauce

This dish is about 6.4 grams of carbs per serving with 3 grams of fiber. It is pretty spicy so start out with just a bit of the chili-garlic sauce and adjust to taste.


Spicy Chicken & Broccoli in Chili Garlic Sauce
2 (10 ounce) packages frozen chopped broccoli
1 tablespoon olive oil
1 tablespoon minced ginger (or 1 teaspoon ginger paste)
1 teaspoon minced garlic
3 cups cooked chicken, shredded, about 3-4 chicken breasts
1 tablespoon chili-garlic sauce (you know, the stuff in the jar with the seeds by Huy Fong foods, (FOR ME THIS MAKES IT PRETTY SPICY )
1/4 cup low sodium soy sauce
1 cup low sodium chicken broth
1 (1 g) packet Splenda sugar substitute

In a large skillet, heat oil over medium high then add the broccoli in a single layer.

Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.

Stir broccoli, add garlic and ginger and saute for another minute or two.

Stir in chicken. Cover pan and allow to steam for two minutes.

Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.

Stir and simmer until sauce reduces a bit and is not soupy.

Serve with extra Chili Garlic sauce and soy sauce on the side.

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Old 03-03-2010, 02:49 PM   #37
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Filete De Culichi (Tilapia W Mushrooms in Poblano Cream Sauce)

This is a my take on a special dish that our favorite Mexican restaurant in our town makes for DH and me. It is tender Tilapia sautéed with garlic butter, topped with mushrooms and smothered in a special Poblano Cream sauce and it is YUMMY! You could replace the tilapia with anything - another kind of fish, chicken, whatever... and it would still be great!

About 17 grams of carbs per 4 servings and 3 grams of fiber.

Filete De Culichi (Tilapia W Mushrooms in Poblano Cream Sauce)
Poblano Sauce
1 tablespoon olive oil
2 poblano peppers
1/2 small onion, diced
1/4 cup fresh cilantro leaves
2 teaspoons minced garlic
1/2 teaspoon cumin
1/2 teaspoon salt
3 cups chicken stock
3 tablespoons heavy cream
Tilapia
3 tablespoons butter
2 garlic cloves, finely minced
salt and pepper
4 (5-6 ounce) tilapia fillets
1 lb fresh mushrooms, sliced
Topping
1/2 lb grated monterey jack cheese (about 2 cups)

Preheat Broiler.
Poblano Sauce:
Prepare Poblano chilies by roasting under broiler until they are fully blistered. Remove chilies from broiler and turn off oven.

Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.

In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. sauté over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes.

Reduce heat to medium, stir in heavy cream, and simmer 2 minutes.

Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.

Tilapia:
Melt in a butter large heavy skillet. Add garlic and sauté for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.

Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and sauté for about 15 minutes.

When mushrooms are close to done, preheat oven to 350 degrees.

Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.

Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
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Old 03-03-2010, 02:50 PM   #38
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This is a great thread, Keep posting Julie
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Old 03-03-2010, 02:54 PM   #39
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Thai Chicken Lettuce Wraps

I love foods that are low carb with crunch and this does the trick! It is pretty spicy so you can cut the chili-garlic sauce (Sriacha) down to 1 teaspoon and add a teaspoon of soy sauce if you want a milder version.

About 3.5 grams of carbs for 4 servings.

Thai Chicken Lettuce Wraps
1 teaspoon olive oil
3 cups cooked chicken breasts, shredded (about 3 breasts)
1 (8 ounce) can sliced water chestnuts (chopped) (optional)
1 head boston lettuce (or iceberg works too)
1 garlic clove, chopped
1 teaspoon fresh ginger, minced
1 lime, juice of
2 teaspoons chili-garlic sauce (Sriacha)
2 tablespoons cilantro, chopped
2 tablespoons soy sauce

Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb).

Meanwile, Remove core from head of lettuce, then wash and dry leaves.

Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well. Add to skillet and stir.

Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito.

Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.
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Old 03-03-2010, 03:26 PM   #40
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Camarones a la Diabla a la Char

1 pound peeled, deveined shrimp (I use Trader Joe's frozen raw, tail-on, jumbos - about 15 to 16 to a pound)
1/2 a medium onion, cut in strips from pole to pole
About a cup of pepper strips - I used Trader Joe's mixed red, green, yellow & orange precut peppers
2-3 cloves minced garlic
A pinch of red pepper flakes, optional
About a cup of salsa, preferably fire-roasted
Tapatio hot sauce to taste

Saute the onion and pepper strips with about a teaspoon or so of olive oil til just softening. Add garlic and pepper flakes, if using, and saute until garlic is softened a bit too. Add salsa and Tapatio to pan and stir til heated through. Add shrimp and cook til just done through, turning once.

Great served with refried beans or Spanish-style riced cauliflower or quinoa
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Old 03-03-2010, 03:27 PM   #41
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Egg Foo Yung with Brown Sauce

6 eggs beaten well
1 cup shredded roast pork (or other meat, or shrimp)
2 cups fresh bean spouts
2 scallions, chopped including green ends
1 med onion shredded
1 t splenda
1/8 t ground pepper
2 T soy sauce
Light vegetable oil (I use peanut oil), a couple tablespoons


Mix all ingredients together. Use a 1/2 cup ladle to spoon into fry pan. Fry in heated vegetable oil until set and golden. Flip to cook other side. Drain on paper towels. Stir egg mixture up each time you take a scoopful out. Add oil as needed.

Makes about 8 good-sized EFY.



Brown Sauce

2 cups water
1/2 tsp. EACH beef and chicken stock paste
Thicken Thin Not/Starch to thicken
2 T dark soy sauce

Mix stock pastes into about 1/4 cup of the water, microwave on High 1 minute, stir til dissolved. Add the rest of the water and the soy sauce, microwave on High til just starting to boil. Slowly whisk in the TTN/S - I find that 2 cups of liquid takes just about 2 tsp. TTN/S to adequately thicken it up. It will also thicken more as it cools.

Serve over the EFY.

These are delicious and even induction-friendly if you omit the onion. The scallions (green onions) are fine though.
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Old 03-03-2010, 03:28 PM   #42
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Feta and Olive Meatballs


Meat mixture:
1/2 cup chopped parsley
2 Tbsp. finely chopped onion
1 lb. ground lamb or beef
1/2 cup crumbled feta cheese
1/2 cup pitted green olives, coarsely chopped
2 eggs
2 Tbsp. Tabil spice mixture or 1 tsp. dried oregano

Tabil Spice:
1 1/2 Tbsp. caraway seeds
1/4 cup coriander seeds
2 dried red chilies

How to Prepare:

Combine all the ingredients with your hands and shape into 16 meatballs. Place the meatballs about 2-inches apart on a baking sheet and broil, about 3-inches away from the heat until browned on top. Turn over and broil on the other side.

You dont really need any salt in this recipe as the feta and olives provide enough. You can also fry the meatballs in olive oil, but I think broiling is easier! Try the spice mixture. It tastes great in the meatballs.

How to make the Tabil Spice mix:
Roast the spices in a dry frying pan over medium heat until fragrant. Cool and finely grind in a coffee grinder.

Serve with tzatziki.
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Old 03-03-2010, 03:47 PM   #43
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JAPANESE BEEF AND SCALLION ROLLS

Negimaki

Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw they're seared to create a flavorful brown crust and a medium-rare center.

Active time: 40 min Start to finish: 1 hr

12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin* (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar (use substitute of your choice)
1 tablespoon vegetable oil

Special equipment: a meat pounder; kitchen string

Prepare scallions:
Blanch scallions in a pot of boiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.

Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.

Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.

Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.

Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.

Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.

Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Cooks' note:
Negimaki can be rolled and tied (but not marinated or cooked) 4 hours ahead and chilled, wrapped in plastic wrap.

*Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

Makes 4 main-course or 6 hors d'oeuvre servings.

Gourmet

Char's note - these are called "nikumaki" here but whatever! LOL!

Last edited by Charski; 03-03-2010 at 03:48 PM..
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Old 03-03-2010, 03:50 PM   #44
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NASU MISO
Eggplant in rich miso sauce

Serves 4

Ingredients
2 - Large eggplants
1-2 - dried red chillies
3 Tbs - Sake
3 Tbs - Mirin
3 Tbs - granulated Splenda or equivalent AS
2Tbs - Shoyu (soy sauce, preferably without wheat)
3Tbs - Dark red miso (aka miso, or hatcho miso)
6 Tbs - Sesame oil
Salt

Directions
1 - Cut the eggplant into bitesize pieces and place in a large colander, sprinkle with some salt and leave for 30 minutes to remove the bitter juices. Squeeze the eggplant by hand. Remove the seeds from the chillies and chop the chillies into small rings.

2 - Mix the sake, mirin, sugar sub and shoyu in a cup. In a separate bowl, mix the miso paste with 3 Tbs water to make a loose paste.

3 - Heat the oil in a large pan and add the chilli. When you see pale smoke rising from the oil, add the eggplant, and using cooking hashi, stir fry for about 8 minutes, or until tender. Lower the heat to medium.

4 - Add the sake mixture into the pan, and stir for 2-3 minutes. If the sauce starts to burn, lower the heat. Add the miso paste to the pan and cook, stirring for another 2 minutes. Serve hot.
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Old 03-03-2010, 03:51 PM   #45
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TRADITIONAL NAPA CABBAGE KIMCHI

Baechu Kimchi

Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year. For more recipes and information on the holiday, click here.

This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.

1 cup plus 1 tablespoon coarse sea salt or kosher salt
Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp
1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup Korean chili powder
1 teaspoon sugar (optional)
Sesame oil (optional)
Sesame seeds (optional)

1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.

2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.

3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)

4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.

5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.

Makes enough kimchi to fill 1-gallon jar.
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Old 03-03-2010, 03:52 PM   #46
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Thai Beef Salad - Yum Nua
CDKitchen Recipes / Copy Cat Recipes / Desserts at CDKitchen

Category: Beef Salad
Serves/Makes: 2 | Difficulty Level: 3 | Ready In: < 30 minutes

Ingredients:
10 ounces Top round beef
1/4 cup Cucumber; cut in half -- lengthwise then thin crosswise.
1/4 Red or yellow onion -- cut like the cucumber
1 1/2 tablespoon FRESH lime juice
1 1/2 tablespoon Fish sauce (Nam Pla)
1 teaspoon Sugar (sub Splenda)
1 teaspoon Chili pepper-finely chopped-to taste
1/4 cup Tomato -- diced
2 tablespoons Cilantro leaves -- chopped

Directions:
Charcoal grill beef over medium-high heat for 2-3 mins on each side or until medium rare. Slice beef thinly, across the grain, into bite size pieces. Add the rest of the ingredients and mix well. Garnish with chopped cilantro leaves. Serve on fresh iceberg or romaine lettuce bed.
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Old 03-03-2010, 03:53 PM   #47
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Cold Korean Spicy Spinach
CDKitchen Recipes / Copy Cat Recipes / Desserts at CDKitchen

Category: Spinach
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:
3 pounds spinach
1 1/2 cup water
1 teaspoon salt
***Dressing***
2 tablespoons light soy sauce (not lite)
2 teaspoons sesame oil
1 tablespoon sesame salt (recipe follows)
1 tablespoon Korean red pepper threads
***Sesame Salt***
1 cup white sesame seeds
1 teaspoon salt

Directions:
Remove the tough part of the stems from the spinach and wash leaves well. In a large shallow pot bring the water to a boil. Add the spinach and cook for 5 to 10 minutes until it cooks down, stirring occasionally. Drain and cool.

Squeeze out excess water and put spinach in a bowl. Mix the dressing and pour over the spinach tossing well. Place in the refrigerator and chill.

Sesame salt: Place sesame seeds in a dry frying pan over medium heat and toast, stirring constantly until they just begin to turn a light brown. Place in a food blender, grind to a coarse texture and stir in the salt. Keep covered in the refrigerator.
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Old 03-03-2010, 03:56 PM   #48
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Mexican Queso Fundido (Fondue)


1 cup dry white wine
1/2 pound Mexican queso fresco or queso blanco cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese, crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, finely diced
6 cloves roasted garlic, smashed
Salt and freshly ground pepper to taste

Bring the wine to a simmer inthe top of a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and heat gently til hot throughout. Place in a fondue pot and serve with LC tortillas or pork rinds.
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Old 03-03-2010, 03:57 PM   #49
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GREEK-STYLE BRAISED LAMB SHANKS


3 tablespoons olive oil
6 12- to 14-ounce lamb shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
3 drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries or 2 tablespoons gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 750-ml bottle Merlot
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Preheat oven to 325F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and saut until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Saut until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

Makes 6 servings.
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Old 03-03-2010, 03:57 PM   #50
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Char's Green Enchilada Casserole

1 pkg. low carb tortillas, 6" size
2 pounds cooked, shredded chicken OR browned taco-seasoned hamburger
1 28 oz. can green enchilada sauce
1 12 oz. jar green tomatillo salsa
1/2 medium onion, chopped
1 4 or 7 oz. can diced mild green chilies
1 16 oz. package shredded sharp cheddar or Mexi-blend cheese

Preheat oven to 350*. Grease a 9 x 13" cassserole.

Cut the tortillas into halves. Spread 1/2 cup green enchilada sauce in casserole. Line the bottom of the casserole with half the tortillas.

Spread the chicken or hamburger over the tortillas, then place the chopped onion and diced green peppers over that. Sprinkle on half the shredded cheese. Pour the green salsa over all.

Top with the remaining tortillas halves to cover evenly, then pour the remaining green enchilada sauce over all, making sure the tortillas are all covered with sauce.

Bake at 350* for about 30 minutes, or until the filling starts to bubble around the edges. Sprinkle evenly with remaining cheese and bake until the cheese is melted, another 10 minutes or so.

Makes 8 servings. Carbs will depend on your ingredients. I prefer Las Palmas green enchilada sauce and Trader Joe's tomatillo salsa, but whatever you like is fine!

You can do this with red enchilada sauce and red salsa too if you prefer.
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Old 03-03-2010, 03:58 PM   #51
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Eggplant Rolatini

Serves 8

Eggplant:
3 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder with herbs or plain garlic powder
2 medium eggplants

Tomato Sauce:
1 tablespoon olive oil
2 tablespoons diced onion
2 cloves garlic, chopped
1 (14-ounce) can no-sugar-added diced tomatoes
1 (8-ounce) can no-sugar-added tomato sauce
1/2 teaspoon dried basil, crushed
1/4 teaspoon garlic powder with herbs
1/2 teaspoon dried oregano, crushed
pinch of salt
1/8 teaspoon freshly ground black pepper

Cheese Filling:
15 ounces whole-milk ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup diced roasted jarred red peppers
1 tablespoon chopped Italian or flat-leaf parsley
1 tablespoon chopped fresh oregano leaves OR 1 tsp dried
1 clove garlic, minced
1/4 teaspoon black pepper
1 large egg

Topping:
4 ounces shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon dry oregano, crushed

Preheat oven to 400*
Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.

Trim the ends off each eggplant and peel. Slice each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated rimmed baking sheet. Don't crowd the baking sheet; use two if needed. Pour any remaining egg mixture evenly over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.

Reduce oven heat to 350*.

Tomato Sauce: Heat oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring occasionally, for more 2 minutes.

Cheese Filling: Mix all of the ingredients together in a bowl.

To assemble: Place two tablespoons of cheese filling at the narrower end of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in a 9 x 13 inch baking dish which has been sprayed with Pam, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with fresh chopped basil if desired.


Nutrition Information
Per Serving Calories: 367
Total Fat: 25 grams
Saturated Fat: 13 grams
Carbohydrates: 14.6 grams
Fiber: 4.1

Net carbs per serving - 10.5
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Old 03-03-2010, 03:58 PM   #52
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Char's Chile Relleno Bake

6 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup salsa
3 jumbo or 4 medium eggs
1 7 oz. can mild diced green chiles
1 cup shredded mozzarella cheese
2 cups shredded cheddar/jack blend, or all cheddar cheese

Preheat oven to 350*. Spray a 9" square pan with nonstick spray or grease with butter or other appropriate fat.

In large bowl, blend softened cream cheese and sour cream til smooth. Add eggs, one at a time, blending well after each. Add salsa and can of diced green chiles. Blend well. Add in the 1 cup shredded mozzarella.

Spread the 2 cups of cheddar/jack or cheddar cheese in the bottom of prepared pan. Pour blended cheese/egg mixture over all, "smushing" it around to allow it to soak to the bottom.

Bake in preheated oven about 30 minutes, or til top is lightly browning, sides begin to pull away, and knife inserted in center comes out clean.

Allow to cool 5 minutes before cutting.
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Old 03-03-2010, 03:59 PM   #53
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This was posted by BettyR on on another LC website - sounds yummy!

Deep Dish Taco Squares

2/3 cup almond flour
2/3 cup Atkins bake mix
2/3 cup vital wheat gluten
1/3 cup cold butter
1 tablespoon baking powder
1 teaspoon baking soda
1/3 cup cream
1/3 cup water
1 teaspoon vinegar

Combine dry ingredients stirring with a fork until blended. Cut in cold butter with a pastry blender until mixture resembles course meal. Add liquid, stirring until dough come together. Kneed slightly in the bowl. Press mixture in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Bake at 375 degrees for 10 minutes. Remove from oven.

1 pound ground beef
1 small can chopped green peppers
2 tablespoons chopped onion
1 pkg taco seasoning mix
1 (8-ounce) can tomato sauce

Cook ground beef, peppers, and onion in a large skillet until meat is browned, stirring to crumble meat; drain well. Return to pan, stir in tomato sauce and taco seasoning mix, spoon over crust.

1( 8-ounce )carton sour cream
2 cups shredded Cheddar cheese
1/3 cup mayonnaise
Paprika

Combine sour cream, cheese, and mayonnaise in a medium bowl; spoon over meat mixture. Sprinkle top evenly with paprika.

Bake at 375 degrees, uncovered, for 25 minutes or until casserole is lightly browned. Cut into squares to serve
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Old 03-03-2010, 04:00 PM   #54
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Seviche

1/2 pound of sea scallops, halved
1/2 pound firm white fish, cubed
1/4 cup lime juice
1/4 cup lemon juice
1 large tomato, seeded and chopped
2 tablespoons chopped red onion
2 tablespoons of olive oil
1 tablespoon diced green chilies
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon parsley
1/4 teaspoon oregano

In a large glass bowl, combine scallops and fish with lime and lemon juice. Cover and refrigerate 4 hours or overnight, stirring occasionally. Drain; stir in remaining ingredients.

Serve on lettuce leaves with lemon or lime wedges.
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Old 03-03-2010, 04:00 PM   #55
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Carnitas
(twice-cooked Mexican pork)

3 pounds boneless pork
(I used 6 1" thick boneless sirloin chops)
12 oz. low-carb beer
1 tsp. chicken stock base
1 tsp. dried oregano'
1 tsp. minced garlic
1 T. minced fresh cilantro
1 med. onion, peeled and quartered
Olive oil or bacon fat for browning

Place all ingredients except oil in slow cooker or roaster oven. Add enough water to just cover pork. Cover and cook 4-6 hours, until pork is extremely tender. Preheat oven to 400*. Remove pork from cooking liquid (reserve strained liquid for other use if desired) and shred with two forks. Mix pork with enough olive oil or melted bacon fat to coat evenly. Spread in a layer in a large flat pan (I use the bottom of my broiler pan, lined with foil) and place in 400* oven; roast about 20-30 minutes, turning occasionally, until it begins to get brown and crisp.

0 carbs per serving

Garnish with shredded cheese if desired and serve with guacamole, salsa, sour cream, whatever you like.

This is great with refried black soybeans! You can make these with canned black soybeans, drained and rinsed; mash at least half the beans and heat in a nonstick skillet with enough bacon fat, lard, or oil to "fry" them a b
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Old 03-03-2010, 06:36 PM   #56
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Stuffed Mexican Pie - from another low carb website

--------------------------------------------------------------------------------
Ingredients:
2 lbs. ground meat, cooked & drained
salt & pepper to taste
1/2 cup chopped onions
1/4 cup chopped green pepper
2 teaspoons chili powder
8 oz. shredded cheddar (I also use pepper cheese
sometimes for spicier taste)
8 oz. can tomato sauce
1/2 teaspoon garlic powder
1/2 cup + 1 Tablespoon sour cream (I some times use
4 ozs cream cheese in
place of sour cream)
1 egg white, beaten stiff

Place cooked meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 or 8X10 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375F for 25-30 minutes.

Serves 6 - 6.5 carbs per serving.
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Old 03-03-2010, 06:38 PM   #57
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Caveat on recipes I posted - I gather recipes from all kinds of places, and have tried to give credit where I knew to whom the recipe belonged - I haven't tried all these yet, but I only keep ones that sound good to me!
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Old 03-03-2010, 09:18 PM   #58
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Oh my, so many yummy recipes on this thread! I think I'll be busy for a while! GREAT thread idea!
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Old 03-04-2010, 06:05 AM   #59
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Dottie, your Cuban Pork... are the only ingredients in the rub the cumin, salt, and pepper?
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Old 03-04-2010, 09:28 AM   #60
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Great recipes Char! I'm copying and pasting these now!

Camarones a la Diabla a la Char
JAPANESE BEEF AND SCALLION ROLLS
Thai Beef Salad - Yum Nua
Char's Green Enchilada Casserole

Also Dottie's Cuban Pork. LindaSue's have been in my library for years!

Great thread that I think is destined to become a sticky!

Sooz
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