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Old 11-02-2011, 08:17 PM   #121
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Old 11-03-2011, 06:06 AM   #122
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This was very good but not as spicy as I thought it would have been. I would definitely add more red pepper flakes or use a hot curry powder (I think mine is mild). Also, this recipe makes oodles of sauce so I would definitely cut back on that. I'm not sure of the nutritional counts for this recipe.

Spicy Chicken Coconut Curry
Recipe courtesy Tyler Florence

* 3 tablespoons Ghee, (clarified butter)
* 2 medium onions, chopped
* 1-inch piece ginger, peeled and finely chopped
* 4 garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 2 tablespoons Curry Powder
* 1 cinnamon stick
* 1 to 3 dried red chiles
* Kosher salt and freshly ground black pepper
* 2 (15-ounce) cans unsweetened coconut milk
* 2 cups chicken stock
* 4 tomatoes, seeded and chopped
* 6 boneless, skinless chicken breasts, cut into 1-inch strips
* 1/4 cup cilantro leaves, plus more for garnish
* 1 lemon, juiced
* Mint leaves, for garnish

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.

Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
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Old 11-08-2011, 12:27 PM   #123
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I am looking forward to trying this spicy chicken coconut curry - looks fabulous!!
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Old 11-08-2011, 09:29 PM   #124
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Old 11-15-2011, 06:21 PM   #125
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Ethiopian Beef



This simple but tasty dish was actually inspired by a recipe I saw last year on carb-lite.au.com: Ethiopian Beef and Peppers. I’ve added some dramatic regional spices along with adding tomato and fruit to the dish. I think these additions enhance and change up the dish quite a bit. I don’t know if one could still call the dish authentic Ethiopian cuisine, but I know they have access in that region to all the spices I have included. This dish is not acceptable until the fruit rung of OWL. This is great served on top of riced, steamed cauliflower or with a green vegetable. My husband was just gaga over this dish. I confess I ate seconds myself! Although I make this with beef most often, it would be very good made with lamb. I suspect it would be good done with all sorts of wild game as well.

INGREDIENTS:

2 lb. lean beef, lamb or wild game meat (I used beef sirloin, trimmed)
1/4 c. olive oil
4 oz. sliced yellow onion
1 medium red bell pepper (green is OK to use), cut into chunks
Dash coarse black pepper
1/4 tsp. salt
5 prunes (dried plums), cut into 3-4 pieces each
3 Roma tomatoes, cut into large chunks
1/3 c. red wine
4 jalapenos, seeded
4 cloves garlic
2 tsp. fresh ginger root, peeled
Pinch whole nutmeg, grated
Pinch turmeric
1/2 tsp. paprika
Pinch cumin, ground
Pinch coriander, ground
1/4 tsp. cinnamon
Pinch cloves, ground
Pinch cardamom, ground

DIRECTIONS: Trim any large chunks of fat off the meat and freeze for rendering out fat for your next pot of soup or whatever else you like. Cut meat into 1˝-2″ pieces. In large skillet (I used 15″) heat olive oil and brown sirloin over HI heat on one side. Turn each piece and brown the other side. Add sliced onion and bell pepper, salt and pepper. Lower heat to medium and add prunes, tomatoes and wine. In food processor, process until smooth all remaining ingredients. Add to skillet and stir well. Add a little water if the meat and veggies aren’t pretty much covered with liquid. Cover with lid and simmer for about 45 minutes. Meat should be pretty tender by now, but simmer longer for game, which tends to be tougher meat. Uncover and simmer for about 15 more minutes to thicken sauce up a bit. Most of the sauce will evaporate down to what you see in the picture. If not and meat is done, you will likely want to thicken the sauce a bit with your favorite low-carb thickener. I don’t thicken mine at all.

NUTRITIONAL INFO: Makes 6 servings, each contains:

335 calories
12.2 g fat
9.62 g carbs, 1.85 g fat, 7.77 NET CARBS
34.2 g protein
144 mg sodium
748 mg potassium
76% RDA Vitamin B6, 75% B12, 45% C, 15% E, 23% copper, 37% iron, 86% niacin, 49% phosphorous, 19% riboflavin, 71% selenium, 81% zinc
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Old 03-21-2013, 09:46 AM   #126
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Buttoni, that looks GREAT!!!!
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Old 03-23-2013, 06:07 PM   #127
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It's pretty good, Linny. Not something I'd fix once a week, but I like to cook something totally different a couple times a month. When I do, I really branch out into unfamiliar culinary territory.
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Old 04-09-2013, 05:49 PM   #128
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Quote:
Originally Posted by Linny View Post
This was very good but not as spicy as I thought it would have been. I would definitely add more red pepper flakes or use a hot curry powder (I think mine is mild). Also, this recipe makes oodles of sauce so I would definitely cut back on that. I'm not sure of the nutritional counts for this recipe.

Spicy Chicken Coconut Curry
Recipe courtesy Tyler Florence

* 3 tablespoons Ghee, (clarified butter)
* 2 medium onions, chopped
* 1-inch piece ginger, peeled and finely chopped
* 4 garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 2 tablespoons Curry Powder
* 1 cinnamon stick
* 1 to 3 dried red chiles
* Kosher salt and freshly ground black pepper
* 2 (15-ounce) cans unsweetened coconut milk
* 2 cups chicken stock
* 4 tomatoes, seeded and chopped
* 6 boneless, skinless chicken breasts, cut into 1-inch strips
* 1/4 cup cilantro leaves, plus more for garnish
* 1 lemon, juiced
* Mint leaves, for garnish

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.

Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
Made this again but used half hot curry and half garam masala ~ turned out perfect.
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Old 04-09-2013, 06:55 PM   #129
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I made something very similar tonight. It is so good.... Can't imagine why it took me so long to try coconut chili!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
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Old 04-10-2013, 05:21 AM   #130
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Oooh some exciting recipes on here, not got anything to add at the moment but will do soon!
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Old 04-10-2013, 06:05 AM   #131
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Quote:
Originally Posted by clackley View Post
I made something very similar tonight. It is so good.... Can't imagine why it took me so long to try coconut chili!
I meant to say coconut curry - not chilli!!
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
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Old 06-20-2015, 12:57 PM   #132
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Old 07-27-2015, 09:43 PM   #133
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Rotkohl (Sweet and sour red cabbage - German)

This was my grandmother's recipe.

12 oz shredded red cabbage
4 slices bacon
1/2 small onion, sliced thin
1 tbsp caraway seed
1/2 cup cider vinegar
1/3 cup water
Artificial sweetener equal to 1/2 cup sugar (I use liquid sucralose)

Cut the bacon into small pieces and fry in a large skillet until crisp. Do not drain.

Add the onion, cabbage, caraway seed, vinegar, water and sweetener to the skillet. Mix thoroughly and cover. Simmer on medium heat for 30 minutes. Serve with grilled bratwurst, smoked sausage or corned beef.

Makes 4 servings 3g carbs per serving.

If your diet allows, add half a small apple, sliced thin. That is how my grandmother made it!
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Old 05-06-2017, 12:29 AM   #134
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In looking up something for GailyGail, I was happy to rediscover this thread of LC-worthy recipes. Anyone posting of being "bored" with LC eating - well here ya go! No excuse now!
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Old 05-07-2017, 05:18 PM   #135
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Quote:
Originally Posted by sbwertz View Post
Rotkohl (Sweet and sour red cabbage - German)

This was my grandmother's recipe.

12 oz shredded red cabbage
4 slices bacon
1/2 small onion, sliced thin
1 tbsp caraway seed
1/2 cup cider vinegar
1/3 cup water
Artificial sweetener equal to 1/2 cup sugar (I use liquid sucralose)

Cut the bacon into small pieces and fry in a large skillet until crisp. Do not drain.

Add the onion, cabbage, caraway seed, vinegar, water and sweetener to the skillet. Mix thoroughly and cover. Simmer on medium heat for 30 minutes. Serve with grilled bratwurst, smoked sausage or corned beef.

Makes 4 servings 3g carbs per serving.

If your diet allows, add half a small apple, sliced thin. That is how my grandmother made it!

I have since started adding a squirt of Mio Orchard Apple. Has the apple taste like my grandmother's without the added carbs.
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Old 05-07-2017, 05:25 PM   #136
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Hungarian Goulash

The secret to this recipe is to get REAL Hungarian Sweet Paprika. The stuff you get at the supermarket is NOT the same. I ordered mine online.




Hungarian Goulash


Ingredients
• 1/3 cup vegetable oil
• 3 onions, sliced
• 2 tablespoons Real Hungarian sweet paprika
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 pounds beef stew meat, cut into 1 1/2 inch cubes
• 1 (6 ounce) can tomato paste
• 1 1/2 cups water
• 1 clove garlic, minced
• 1 teaspoon salt
Directions
1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

You can also make this in a slow cooker or in a pressure cooker.
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Last edited by sbwertz; 05-07-2017 at 05:26 PM..
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Old 05-07-2017, 05:43 PM   #137
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Spaetzle

Spaetzle

1/4 cup Carbalose flour
1/4 cup WPI 5000
1 tsp Thick it Up
1 egg
3 oz water
1/4 tsp salt

Combine all ingredients, and beat vigorously with a spoon until it becomes smooth and elastic. (About 5 minutes) Cover and let rest at least 15 minutes.

Bring a large pot of salted water to the boil. Using a spaetzle maker or ricer, press the spaetzle dough through the holes and directly into the boiling salted water. As soon as the spaetzle rise to the top of the water, they are done. It takes less than a minute. Drain the spaetzle and toss with 2 tablespoons of melted butter or olive oil.

I use the Norpro Spaetzle Maker. It is only about $8 on Amazon.

Makes 4 servings, 1.5g carbs per serving.
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Last edited by sbwertz; 05-07-2017 at 05:45 PM..
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