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Old 03-16-2010, 08:00 PM   #91
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Originally Posted by Sooz View Post
Professional or not, it's worth a try! I belong to a recipe site and have tried to take pics of recipes I have reviewed, but they are HORRIBLE! Of course it would help if I had beautiful dishes!

Charski: your http://www.lowcarbfriends.com/bbs/lo...ggestions.html is on my menu for next week too.
Sooz, my DH went totally crazy over it - insisted I come right back in here and let the poster of that recipe know how much he loved it! Can't wait to hear what you think!
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Old 04-13-2010, 12:01 PM   #92
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Originally Posted by SCOTTSDALEJULIE View Post
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
Julie, how many serving for this dish? It looks so good, but I am only cooking for me so I'm wondering if I need to halve the ingredients or not? Thanks, my friend!
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Old 04-13-2010, 02:54 PM   #93
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Beeb, I usually double it for my family. It is really good for left-overs, so I think I would make it as written Hope you enjoy. Julie
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Old 04-13-2010, 04:25 PM   #94
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Beeb, I usually double it for my family. It is really good for left-overs, so I think I would make it as written Hope you enjoy. Julie
I did it in half and it is just the right amount for me!! I'm eating it right now as a matter of fact and this is DELICIOUS!! Thanks so much for the recipe!! YUMMY!!!:

I wrote this and then came back to edit because this is the most AMAZING dish I have tasted in a long time!! OMG, you all have GOT to try this. I did the sauce, using my immersion blender and then just did a quick heat up in the microwave!! THIS RECIPE ROCKS!!!!

Last edited by Beeb; 04-13-2010 at 04:30 PM..
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Old 04-14-2010, 10:17 AM   #95
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Beeb, you should try some of her other recipes. They are fantastic also. Glad you enjoyed, Julie
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Old 04-14-2010, 02:49 PM   #96
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Beeb, you should try some of her other recipes. They are fantastic also. Glad you enjoyed, Julie
OH where do I find them!!!???? PLEASE!!!
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Old 04-15-2010, 10:03 AM   #97
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On this forum, search lee140 and the first thing to come up is a post called Chinese Brown sauce. All of her great chinese recipes are there. Beeb, I'd love to dolike others do and post a link, but I just don't know how to do it. Julie
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Old 04-15-2010, 10:22 AM   #98
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
On this forum, search lee140 and the first thing to come up is a post called Chinese Brown sauce.
Is this the one you mean Julie? These look delicous!

http://www.lowcarbfriends.com/bbs/lo...auce-help.html
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Old 04-15-2010, 11:05 AM   #99
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Is this the one you mean Julie? These look delicous!

http://www.lowcarbfriends.com/bbs/lo...auce-help.html

Ohmygoodness!! Thank you for posting this.....where to start.....
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Old 04-15-2010, 12:33 PM   #100
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OMG is right!! Thanks so much. Anyone know if Lee is still around? Would love to thank her in person!!
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Old 04-15-2010, 12:47 PM   #101
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I was looking for a pork meatball perhaps Thai

This looks good and I am having it tonight.

Lion's Head Meatballs

1 pound bok choy, Peking cabbage (Napa cabbage), or spinach leaves
3 green onions (spring onions, scallions), minced
1 teaspoon minced ginger
1 tsp. garlic, minced
1 large egg
1 pound ground pork
3/4 teaspoon salt (may be too salty with the soy)
1 teaspoon granulated sugar (sugar sub.)
2 1/2 teaspoons pale dry sherry (optional)
3 tablespoons Tamari sauce, divided
1 teaspoon Asian sesame oil
White pepper, to taste,
2 - 3 tablespoons cornstarch or flour (Not starch)
2 tablespoons vegetable oil
1 1/2 cups chicken broth
Preparation:
1. Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion.
2. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time).
3. Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.
4. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).
5. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.
6. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.

To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.
Suggestion: Chopped water chestnuts if not too carby?
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Old 05-17-2010, 02:53 PM   #102
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SANDRA'S CHICKEN WITH PEANUT CURRY SAUCE (THAI)
2 tablespoons oil
1 1/2 pounds boneless chicken breast, cubed *
Salt and pepper, to taste
8 ounces frozen cut green beans, thawed
8 ounces frozen bell pepper strips, thawed
1/2 teaspoon xanthan gum, optional

Sauce:
13.5 ounces coconut milk, 1 can
1/2 cup chicken broth
1 tablespoon red Thai curry paste
1/3 cup natural peanut butter **
2 tablespoon granular Splenda or equivalent liquid Splenda
1 tablespoon lime juice
Cilantro for garnish, optional

In a 4-cup measuring cup, whisk together all of the sauce ingredients except the cilantro; set aside.

Heat the oil in a large skillet over medium-high heat. Sauté the chicken just until the outside is opaque. Add the green beans and peppers; cook another 3 minutes, stirring frequently. If using the xanthan gum, sprinkle it over the meat and vegetables and quickly stir in well.

Add the sauce to the skillet with the chicken and vegetables. Bring to a boil then turn down the heat and simmer 6-8 minutes until the sauce thickens slightly. Sprinkle with cilantro to serve.

Makes 4-6 servings

* If you want to get 6 servings I suggest using 2 pounds of chicken.

** Sandra used crunchy peanut butter. I used creamy in mine.

Per 1/4 Recipe: 608 Calories; 38g Fat; 48g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
Per 1/6 Recipe: 405 Calories; 26g Fat; 32g Protein; 11g Carbohydrate; 2.5g Dietary Fiber; 8.5g Net Carbs
Getting ready to make this again---it is definitely one of my favorite dishes! If you haven't tried it yet, I highly recommend it.
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Old 11-04-2010, 05:33 AM   #103
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Chicken Cordon Bleu

6 boneless, skinless chicken breasts
6 slices swiss cheese
6 slices ham
6 tbs butter
1/2 cup dry white wine
1 tsp. chicken buillon granules
1 cup heavy cream
Thickener as needed

Pound chicken breasts, place a slice of ham, and a slice of cheese on chicken breast. Fold the edges over the filling and secure with toothpicks.

Heat the butter in a large skillet over medieum high and cook the chicken until browned on all sides.. Add the wine and buillion, reduce heat to low and simmer for 30 minutes or until chicken is no longer pink and juices run clear.

Remove the toothpicks and transfer to warm platter. Blend the thickener with the cream in a small bowl and whisk slowly into skillet. Cook, stiring until thickened and pour over chicken.
DINNER TONIGHT
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Old 11-04-2010, 08:21 AM   #104
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*drool* So fabulous all of these. We sure do have a lot of talented, talented chefs here don't we???!!!!
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Old 11-04-2010, 01:35 PM   #105
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thank you for starting this thread..... what a wonderful variety of International recipes,
talented people at LCF
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Old 11-06-2010, 09:36 AM   #106
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DINNER TONIGHT
Did you like it? Julie
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Old 11-07-2010, 08:19 AM   #107
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Julie, yes we did. I use used a Sauvignon Blanc wine and added some fresh shredded parm cheese to the sauce to thicken it a bit.
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Old 11-12-2010, 05:37 AM   #108
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Wow!!!! Thank you all for sharing these amazing looking recipes.
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Old 11-20-2010, 04:22 PM   #109
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Awesome thread!

I am would love to make some garlic nan and chicken curry.

Going to make the Shepphards Pie next week.

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Old 03-04-2011, 10:29 AM   #110
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DelhiBelli's Indian Butter Chicken

I've made this on numerous occasions ~ very very good

Indian Butter Chicken
by member DelhiBelli

Being Indian, I'm definately an Indian food lover!

Here is the original recipe I use. I've tried much more involved recipes and this one always beats them all out. The key in this recipe is to use quality ingredients. I make my own chicken broth and use the best cream and garam masala I can find. I also double (sometimes triple) the butter and garam masala depending on the what the final outcome is. It's hard to get an exact recipe for butter chicken because each restaurant makes if their own special way.

Ingredients
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup whipping cream
1 1/2 pounds chicken, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt
1/4 cup (1/8 lb.) butter or margarine

Preparation
1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
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Old 03-04-2011, 12:40 PM   #111
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Linny, what kind of chili do you use. TIA Julie
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Old 03-04-2011, 12:43 PM   #112
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Since I am a HUGE hot pepper fan.....whatever I have on hand and today its jalapenos BUT we love our dishes spicy. If I were out of peppers and had to buy, I would say Anaheim is a good pick (milder). If you scroll back several posts, Charski may have posted a link to this original recipe.
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Old 03-04-2011, 12:47 PM   #113
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Thanks Linny, I, too, love hot food.
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Old 10-28-2011, 10:28 AM   #114
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Italian Chicken Breasts w/ Pesto Mayonnaise

2 red bell peppers
1 [1 lb. 5 oz] bunch leaf spinach, washed
6 boneless, skinless chicken breasts
1/3 pound thinly sliced mild salami
1/4 cup drained sun-dried tomatoes, thinly sliced
1/3 pound mozzarella cheese, grated
freshly ground black pepper
1 tablespoon olive oil
1 clove garlic, crushed
String or toothpicks for securing

Pesto Mayonnaise
1 cup lightly packed basil leaves
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
1/4 cup olive oil
1/2 cup prepared mayonnaise

Quarter the bell peppers and remove seeds and membranes. Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.

Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.

Preheat oven to 375
Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals. Brush the roll with the combined oil and garlic. Bake 1 hour, or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.

Pesto Mayonnaise
Blend or process the basil, garlic, Parmesan cheese and oil until smooth. Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required. Remove the string from the chicken and slice thinly.

Serve with the Pesto Mayonnaise.
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Old 10-28-2011, 10:32 AM   #115
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This is a lower carb recipe by using Parm cheese. I also add a little Oat Flour to the cheese with some Penzey's Tuscan Sunset and a little salt. Most CCB recipes call for a honey mustard sauce but we prefer the hollandaise. I also generally just use a sweeter Amish baby swiss instead of Bleu Cheese.

Chicken Cordon Bleu w/Hollandaise Sauce

4 boneless skinless chicken breasts
8 thin slices of ham
4 oz Bleu Cheese (or Swiss if you prefer)
1 Tablespoon melted butter
1 Large egg; beaten
3/4 cup Parmesan cheese

Pound chicken breasts to about 1/3" thick. Place ham on breast then 1/2 oz of bleu or swiss cheese. Roll up; securing with a toothpick.

Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish.

Bake at 350°F for 30 to 35 minutes or until browned and tender. Serve with sauce, if desired (recipe follows)


Hollandaise Sauce

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup butter, melted
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.
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Old 10-28-2011, 10:37 AM   #116
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The Aji Verdi Sauce is not part of Rachael Ray's recipe but found out most Peruvian roast chicken recipes do serve it along side.

This recipe is outstanding.....I cannot believe all the flavors going on PLUS the smell in this house while it was roasting was amazing. I used an 11 pound turkey and doubled the seasonings EXCEPT for the salt, where I used only 1 TBS total. I just pressed the garlic in a bowl and added the salt instead of smashing it on the cutting board. It worked perfect.

I also did not marinate the turkey in a bag but just put it in the oven after putting the rub on it.



Peruvian Roast Chicken

6 cloves garlic, chopped
Salt and pepper
2 tsp dried oregano
1 tsp grated fresh ginger
1 tsp ground cumin
1/2 tsp paprika
1/2 C white wine vinegar
1 4lb chicken, rinsed and patted dry
Aji Verdi Sauce to serve along side (recipe follows)

Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl. Stir in the oregano, ginger, cumin, 1 teaspoon pepper and paprika. Stir in the vinegar.

Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs. Spread the marinade under and over the skin and inside the cavity. Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours overnight.

Preheat the oven to 400. Remove the chicken from the bag and place breast side up on a rack set over a rimmed baking sheet. Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes. Let rest 10 minutes before carving.

Source: Every Day with Rachael Ray February 2009

~~~~~~~~~~~~~~~~~

For the Cotija Cheese, I just used a Farmer's Cheese. This sauce is to die for.

Aji Verde Sauce

3/4 cup fresh cilantro
1/3 cup Cotija Cheese
1/3 cup extra-virgin olive oil
1/3 cup water
2 to 3 jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth.

Source: Food Network
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Old 10-28-2011, 01:15 PM   #117
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Old 10-29-2011, 04:17 AM   #118
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Muthi Kebabs (India)



This recipe was inspired by a recipe I came across years ago in a cookbook called A Taste of Baltistan, by Sabiha Khokhar. The original recipe had a Balti gravy served with these and I was looking for a kebab more like the muthi kebabs I get at my favorite Indian restaurants. So I tinkered around with it and pulled a few of the sauce ingredients into the meat kebabs themselves and changed the amounts of the spices quite a bit and managed to get my recipe pretty darn close to the taste I’m so familiar with. I like to serve these with various grilled vegetables, usually including onions, but tonight we settled on just tomatoes as I’m really cutting back on my carby beloved onions. Also pictured are griddled chapatis, for my husband, who is not low carbing 100%. We found frozen ones at our new little local Indian grocery store! Hubby was so excited he just HAD to buy some! I had one bite to see if the frozen ones are any good. I was not expecting much flavor, but they were actually pretty good. They are much thinner than homemade chapatis, more the thickness of a commercial flour tortilla. Flavor was excellent and my husband said he’ll definitely be wanting them again. My meat and tomatoes were so good, along with my creamed spinach, I didn’t miss chapatis actually.

These kebabs can be made with either beef or lamb. And though you can skillet cook them, or broil indoors, grilling them over charcoal will achieve a flavor so similar to those done in a tandoori oven once you’ve done them that way you’ll not want them any other way. I have tried to mold these on skewers before, but I have never had much luck with that. Gravity kicks in and mine drop off the skewer before I can even get the skewer to the grill, so we just do them in little patties instead. This recipe is Atkins Induction friendly.

INGREDIENTS:

24 oz. ground beef or lamb
4 oz. onion, minced fine
2-3 T. cilantro, chopped
1 jalapeno pepper, seeded and chopped fine
½ tsp. ginger root, minced
1 tsp. my Garam Masala spice blend: (see below)
¼ tsp. turmeric
¼ tsp. salt
1 small egg, beaten
Dash black pepper and cayenne pepper

DIRECTIONS: I have a food processor, so I throw all the ingredients in and process until all veggies are minced fine and blended well into the smooth meat. Form into 8 equal patties. I actually weigh mine and make them 3 oz. raw mixture for each patty. Prepare charcoal fire and grill over hot coals for about 10 minutes on a side (will vary depending on how hot your fire is and how far the meat is from the coals). I like to serve these kebabs with my Indian Creamed Spinach, assorted grilled veggies or my Summer Roasted Vegetables done with my Shawarma Spice Blend. Mmmmm. Good Eats!

NUTRITIONAL INFO: Makes 8 patties, each contains:

237.6 calories
15.2 g fat
1.46 g carbs, .29 g fiber, 1.17 g net carbs
22.5 g protein
418 mg sodium

23% RDA Vitamin B6, 97% B12, 28% iron, 31% niacin, 25% phosphorous, 16% riboflavin, 335% selenium, 66.8% zinc and 288 mg potassium


GARAM MASALA SPICE BLEND:
6 T. coriander seeds
3 T. cumin seeds
2 T. black peppercorns
1 T. whole cardamom pods (outer part and seeds inside)
5 small cinnamon sticks broken into small pieces
2 tsp. whole cloves
1 whole grated nutmeg (about 1 tsp) added AFTER turning off heat.

In a dry no-stick skillet, over low heat, heat all spices until they become very fragrant. Turn off heat. Then using a spice/coffee grinder, grind all toasted spices to a pretty fine grind, but it doesn’t have to be as fine as salt. Add grated nutmeg at this point. When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries. It’s great on charcoal grilled, buttered fish and chicken, too!

NUTRITIONAL INFORMATION FOR GARAM MASALA: Each tsp. contains:

6 calories
.31 g. fat
1.1 g. carbs
.6 g. fiber
.23 g. protein
.5 g. NET CARBS
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Old 10-29-2011, 04:27 AM   #119
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Moroccan Chicken



This is one of our favorite ways to have chicken. It’s carb pricey, so I can only “afford” the carbs when I work to keep my breakfast and lunch carb numbers pretty low. I used to put 1 oz. of walnuts in this, a common Middle Eastern practice in chicken dishes, but I find they add no flavor so I have dropped them from the recipe in an effort to reduce the carb count. It is pictured above with the nuts. You can lower the carb count quite a bit by omitting the prunes as well. But doing so will dramatically change the overall flavor impact for this entree. On a positive note, the spices alone in this make for a wonderfully unique dish. This dish is not Induction friendly unless you leave out the prunes, but they add so much to the overall result, do be sure to include them once you get to the fruit rung of OWL. I have also made this dish substituting dried peaches or dried apricots. All are a nice compliment to the spices herein. Be sure to read your ingredients label and use only fruits with no added sugar. Del Monte brand prunes are “virgin” and acceptable. I actually cooked more pieces of chicken in the batch pictured so I would have leftovers, as this is one of those dishes that gets better each time it is reheated!

INGREDIENTS:

2 T. olive oil
1 chicken breast
2 chicken legs
2 chicken thighs
4 oz. onion, sliced thin
2 cloves minced garlic
3/4 c. chicken broth, low sodium
½ tsp. each coriander, cinnamon, paprika, cumin and black pepper
¼ tsp. cayenne
1 tsp. ground ginger
1 T. tomato paste
5 dried prunes (no added sugar variety), each cut into 4-6 little pieces

DIRECTIONS:

Heat oil in a deep non-stick Dutch oven or a large, deep, non-stick skillet. Cut breast into two pieces, making a total of 6 medium-size pieces of chicken. Brown chicken in oil until skin is golden brown. Drain off excess oil if desired, but its value is included in the nutritional info below, so you may prefer to leave the oil in the pan and reap its nutritional benefits! Scatter the onion and garlic over the top. Mix the spices into the chicken broth and pour over the chicken. Add the tomato paste, nuts and prunes. Stir well. Cover and reduce heat to low. Simmer for about 45-1hr. 30 minutes or until chicken is clearly done (depends on size of chicken pieces). Uncover and simmer for another 10-15 minutes to reduce and concentrate the juices a bit. Serve each piece of chicken with some of the cooking broth/fruit/nut mixture spooned over it. For non-Atkins eaters at the table, this dish is outstanding served over Basmati rice.

NUTRITIONAL INFO: Serves 3 adults, or 2 adults and two children. Two pieces with sauce contains:
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Old 10-29-2011, 07:17 AM   #120
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Love all the new recipes!!
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