Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 02-24-2010, 02:13 PM   #1
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 11,969
Gallery: Dottie
WOE: ADF mostly Paleo
Let's start an "International Low-Carb recipes" thread:)

Post your favorite international cuisine recipe here
Doesn't have to be 100% authentic, just give the gist of it
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.

Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/

**Every day is up to you. You can choose for it to be a good day or a bad day.**
Dottie is offline   Reply With Quote
Old 02-24-2010, 02:25 PM   #2
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 11,969
Gallery: Dottie
WOE: ADF mostly Paleo
Cuban Pork with Mojo Sauce

4lb pork butt roast
10 cloves garlic, all sliced thinly
2tsp ground cumin
1tsp salt
1/2 tsp pepper
1/2 cup good olive oil
1/3 cup lime juice
1 tsp lime zest
2 tsp orange zest
1T chopped cilantro

Mix salt, pepper and cumin and set aside.
Preheat oven to 400f.
Stab pork all over and insert about 1/2 the garlic slices into the slits. Rub with 3/4 of the seasoning mixture.
Place pork in a deep pan and cover with foil. Bake, covered, for 2 hours then uncover and bake an additional hour, basting every 10-15 minutes.
Remove and let cool 20 minutes before slicing or shredding.
While pork is cooking, heat olive oil in a saucepan until it is just hot when you hold your hand over it. Remove from heat, add remaining garlic and let sit for 1 hour to cool and infuse.
Once it's cooled, add remaining ingredients and puree until smooth and emulsified.

Serve over the cooked pork.

*Note: if you add the zest with the garlic, while the oil is hot, you get a more citrus flavor.
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.

Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/

**Every day is up to you. You can choose for it to be a good day or a bad day.**
Dottie is offline   Reply With Quote
Old 02-24-2010, 04:55 PM   #3
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
Crockpot Chile Verde

about 2 pounds leftover pork roast, cubed
1 onion, chopped
1 green pepper, chopped
1 Poblano pepper, chopped
1 7 oz. can diced Ortega chiles
1 28 oz. can Las Palmas green enchilada sauce

Put the onion in the crockpot, then the pork, then everything else on top. Let cook on Low 5 to 8 hours.

Easy and yummy!
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 02-24-2010, 05:46 PM   #4
BikerAng
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
I got this off of LindaSue's website, the original recipe is Rachael Ray's. I use chicken thighs because they are juicier. I also cut up the chicken thighs and rub the seasoning rub on the veggies too and instead of cooking everything seperately I put the meat and veggies on skewers and cook it all on the grill.

CHICKEN SHAWARMA

Ingredients

Tahini Sauce:
1 tablespoon tahini
1/4 cup plus 2 tablespoons Yocheese or Greek yogurt
3/4 teaspoon lemon juice
1 teaspoon olive oil
Pinch salt

Chicken Seasoning Rub:
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 tablespoon grill seasoning
1 teaspoon smoked paprika
1 tablespoon lemon juice
1 large clove garlic minced
3 tablespoons oil
4 boneless chicken breasts

Veggie Mixture:
1 tablespoon olive oil
1 large onion sliced, 5 1/4 ounces
1 red bell pepper sliced
1 yellow bell pepper sliced

Instructions

In a small bowl, combine all of the sauce ingredients and keep chilled until serving time. Make sure that all of your vegetables are prepped and spices measured out before starting to do any of the cooking.

In another small bowl, mix all the chicken seasoning ingredients, except the chicken, to form a paste. Rub the paste mixture all over the chicken to coat well. Grill the chicken on an indoor or outdoor grill about 3 minutes per side until just done. Don't let the chicken overcook or it will be dry.

Meanwhile, heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook the onions and peppers until they just start to char a little on the edges and the onions are caramelized; season with salt and pepper.

Slice the chicken thinly. Serve with the peppers and top with some of the yogurt-tahini sauce. If you wish, you can put the chicken, peppers and sauce in pita bread or tortillas like Rachael did.

Last edited by BikerAng; 02-24-2010 at 05:48 PM..
BikerAng is offline   Reply With Quote
Old 02-27-2010, 07:39 AM   #5
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 11,969
Gallery: Dottie
WOE: ADF mostly Paleo
Simple Eggs Foo Young

Olive oil
1/2 cup La Choy Chop Suey Vegetables (3g carbs/1g fiber; 15 calories)
1 T soy sauce (1g carbs; 15 cals)
2 large eggs, beaten (140 cals for 2 large eggs)
salt and pepper

sauce:
1tsp soy sauce
2T chicken broth
pinch each ground ginger and garlic
salt and pepper to taste

Mix vegetables, soy sauce, salt, pepper and eggs.
Heat olive oil in a non-stick skillet and pour in mixture. Cook like until set (about 1 minute) then flip and cook until cooked through.
Slide out of pan and add the sauce ingredients and cook until slightly reduced. Drizzle over the egg/veggies.

If you like more sauce, double the ingredients.
This makes a very quick and filling breakfast for about 5g carbs and under 200 calories.
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.

Be sure to visit Netrition on Facebook for the latest products and deals!
https://www.facebook.com/Netritioncom-210889832433/

**Every day is up to you. You can choose for it to be a good day or a bad day.**
Dottie is offline   Reply With Quote
Old 02-28-2010, 03:36 AM   #6
Soobee
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,718
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Posted elsewhere. Here is the Pad Thai recipe from Low Carb Energy magazine. It was written by Karen Barbaby, who has a fabulous low carb cookbook.

Pad Thai
6 T lc ketchup
1 T sweetener
1 t white vinegar
2 T soy sauce
1 T fish sauce
1 t arrowroot starch (I used sprinkled xanthan)
2 T chili paste, or to taste

2 T oil
2 cloves garlic, minced
2 eggs, beaten
2 cups fresh bean sprouts
1/2 pound cooked, thawed baby shrimp, well drained
2 8 oz pkg fettucine shaped tofu shirataki, rinsed (I used plain shirataki)
1/2 c thinly diagonally sliced green pnion
2 T finely chopped roasted unsalted peanuts (I used salted)

To make sauce, combine first 7 ingredients. Heat oil in large frying pan over high heat. Add garlic and fry until pale gold. Add eggs and scramble until almost set. Add bean sprouts and shrimp. Stir fry until heated. Add sauce, cook until it boils. Add noodles and green onion. Stir fry until hot.

This is very good. We added extra shrimp to lower the carb count per serving.
Soobee is offline   Reply With Quote
Old 02-28-2010, 07:01 AM   #7
AngieCakes
Senior LCF Member
 
AngieCakes's Avatar
 
Join Date: Jan 2010
Location: Minnesota
Posts: 230
Gallery: AngieCakes
Stats: 198/143/135-140
WOE: Atkins/Pre-Maintenance
Start Date: 1/8/2010
Oohh! Thank you for this thread. I don't have any recipes to contribute but maybe someone can help me. I really miss my asian soups. There is a meatball soup that I used to go get all the time. It had noodles though, but the broth was full of onions, chives, and meatballs and... well I forget what else as it's been so long. I'm wondering how to recreate it.

Anyone have any good asian soup recipes? Thanks!
__________________
Starting Weight on 01/08/10 = 198
*Current Weight* = TBA
Maintenance Range: 135-140
AngieCakes is offline   Reply With Quote
Old 02-28-2010, 08:25 AM   #8
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


CHANDRAN'S CHICKEN CURRY (INDIAN)
2 tablespoons oil
1 large onion, sliced thin, 5 1/4 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, 4 1/2 ounces
1/2 cup water
2 pounds boneless chicken thighs, cut in 1" cubes (see my comments below)
1/2 cup coconut milk
2 tablespoons fresh cilantro, chopped

Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon xanthan gum

Combine the spice mixture in a small bowl; set aside. Have all of the remaining ingredients chopped, measured and ready to add when needed. Heat the oil in a Dutch oven or wok. Cook the onion over medium heat until browned around the edges, about 7 minutes. Add the garlic and ginger; cook 1 minute. Add the spice mixture. Cook and stir 1 minute. Add the tomato and water. Cook over medium-low heat, stirring constantly, until the tomato has softened, about 2 minutes.

Add the chicken and simmer, uncovered, 15 minutes, stirring occasionally. Add the coconut milk and simmer 15 minutes or until the sauce thickens and the chicken is done. Stir in the cilantro. Serve over chopped iceberg lettuce or other vegetables, if desired.

Makes 4-6 servings

Per 1/4 Recipe: 263 Calories; 19g Fat; 16g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 175 Calories; 13g Fat; 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
LindaSue is offline   Reply With Quote
Old 02-28-2010, 08:27 AM   #9
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


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
LindaSue is offline   Reply With Quote
Old 02-28-2010, 08:28 AM   #10
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


KUNG PAO CHICKEN (CHINESE)
1 pound boneless chicken thighs, in 1" cubes
1 tablespoon dry white wine
2 teaspoons soy sauce

3 cloves garlic, minced
2 teaspoons ginger, grated
3 tablespoons oil, divided

1/4 cup unsalted roasted peanuts
1 teaspoon red pepper flakes

3/4 cup chicken broth
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 tablespoon oyster sauce
1 tablespoons hoisin sauce
1/8-1/4 teaspoon sambal oelek, optional

1 red bell pepper, chopped in 1/2" pieces
1/2 teaspoon xanthan gum
3 green onions, sliced thin

Marinate the chicken with the wine and soy sauce about 10 minutes. Meanwhile, combine the garlic, ginger and 1 tablespoon oil in a small bowl; set aside. Combine the peanuts and chili flakes in a small bowl. In a measuring cup, mix the broth, vinegar, sesame oil, oyster sauce, hoisin sauce and sambal oelek, if using.

Heat 1 tablespoon oil in a 12-inch nonstick skillet or wok over high heat. Add the chicken and cook without stirring 2 minutes to brown one side; stir and cook 1 1/2-2 minutes longer until the chicken is no longer pink. Add the peanuts and chili flakes. Cook until the peanuts begin to darken slightly, 30-40 seconds. Remove the chicken and peanuts from the skillet.

Heat the remaining tablespoon oil in the skillet. Cook the red bell pepper until slightly softened about 45 seconds. Push the peppers to the sides of the skillet; add the garlic and ginger mixture and cook 10-15 seconds until fragrant. Mix with the peppers. Return the chicken and peanuts to the skillet. Lightly sprinkle with the xanthan gum then quickly mix in. Add the sauce mixture and cook until thickened. Stir in the green onions.

Makes 4 servings

Per Serving: 259 Calories; 21g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

I saw them make this on the America's Test Kitchen TV show. The original was thickened with cornstarch but xanthan gum works fine. I added the sambal oelek for more heat. Leave it out if you don't like your food hot. Mine came out quite fiery but I liked it very much. Although the hoisin and oyster sauces are pretty carby, you don't use that much. They are important for the flavor of this dish so don't leave them out.
LindaSue is offline   Reply With Quote
Old 02-28-2010, 08:32 AM   #11
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


BULKOGI (KOREAN)
2 pounds top sirloin steak
5 tablespoons soy sauce
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon black pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoon water
Leaf lettuce, optional

Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.

Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.

Makes 6-8 servings

With granular Splenda:
Per 1/6 Recipe: 223 Calories; 9g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 167 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

With liquid Splenda:
Per 1/6 Recipe: 219 Calories; 9g Fat; 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/8 Recipe: 164 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs



TYLER'S QUICK SPICY KIMCHEE (KOREAN)
1 head napa cabbage, 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon granular Splenda or equivalent liquid Splenda
2 tablespoons chili paste
1 tablespoon ginger root, grated
2 cloves garlic, chopped fine
2 green onions, sliced fine

Chop the stem end off the cabbage and then cut it into quarters lengthwise. Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well. Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.

In a large bowl, mix the vinegar and Splenda. Add the remaining ingredients. Rinse the salt off the cabbage well. Drain then add to the vinegar mixture. Pack into a clean quart canning jar, packing down the cabbage tightly. Add enough water to cover the cabbage. Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.

Makes about 8 servings

Per Serving: 31 Calories; trace Fat; 2g Protein; 7g Carbohydrate; 2.5g Dietary Fiber; 4.5g Net Carbs

This is from Tyler Florence of Food Network. Although I'm not a big kimchee fan, my husband is and I made this for him to go with some Bulkogi (Korean Barbecue). I thought that the ginger was a little too strong and I don't recall ever tasting ginger in the kimchee that I've eaten. My husband like it but he thought it could be a lot hotter.
LindaSue is offline   Reply With Quote
Old 02-28-2010, 08:37 AM   #12
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


ASIAN PORK & CABBAGE SKILLET DINNER (CHINESE)
1 pound ground pork *
1 small onion, slivered, 2 1/2 ounces
1 clove garlic, minced
1/4 teaspoon xanthan gum, optional
1/4 cup soy sauce
1 tablespoon oyster sauce
1 teaspoon granular Splenda
Pinch crushed red pepper
16 ounce bag shredded cabbage with carrots

In a very large skillet or wok, brown the meat with the onion and garlic; drain any excess grease. Sprinkle the xanthan gum over the meat and mix in well. Add the remaining ingredients. Cover and simmer over medium-low heat until the cabbage is tender, about 10 minutes, stirring occasionally. Adjust the seasoning with salt and pepper, if needed.

Makes 4-6 servings

* Ground turkey, chicken or beef would work just as well as pork.

Per 1/4 Recipe: 280 Calories; 17g Fat; 23g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
Per 1/6 Recipe: 186 Calories; 11g Fat; 15g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is very easy to make and quite tasty in a comfort food kind of way. I thought about adding a little sesame oil but it made it taste a little harsh so I didn't. In fact, adding a tiny bit of Splenda helped take the slight bite out of the cabbage. You could easily change this up by adding some hot chili paste or some extra vegetables such as mushrooms or bean sprouts. Although this didn't come out very saucy, it is by no means dry and I like it as it is. If you'd like more of a sauce, try doubling the soy sauce.
LindaSue is offline   Reply With Quote
Old 02-28-2010, 08:38 AM   #13
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


FULL ENGLISH BREAKFAST (ENGLAND)
2 eggs
3 slices Canadian bacon
2 sausage links, brown and serve
1 Roma tomato, halved lengthwise
2 ounces fresh mushrooms, quartered
1 tablespoon butter
Salt and pepper, to taste

Heat the butter in a large skillet. Sauté the mushrooms on medium-high heat until tender, season to taste with salt and pepper. Remove from the pan and keep warm. In the same skillet, place the tomatoes, bacon and sausage links. Cook until heated through and browned. Turn to cook both sides of the tomato and meats. Sprinkle the tomatoes with salt and pepper. Meanwhile, fry or scramble the eggs in the remaining butter in a small skillet. Arrange everything on a dinner plate and eat.

Makes 1 serving

Per Serving: 592 Calories; 48g Fat; 33g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
LindaSue is offline   Reply With Quote
Old 02-28-2010, 08:40 AM   #14
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002


RACHAEL'S GYRO BURGERS WITH GREEK SALAD (GREEK)
Tzatziki Sauce:
1 cup Yocheese or Greek yogurt
1 clove garlic, minced
1/2 English cucumber, finely chopped, 4 ounces *
1 tablespoon lemon juice *
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Greek Salad:
1/2 cup peperoncini, sliced, about 2 ounces
1/2 cup kalamata olives, optional
16 grape tomatoes, halved, about 6 ounces
2 ounces red onion, chopped, about 1/2 cup
1 green pepper, chopped, about 4 ounces
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces romaine hearts, chopped
1/4 pound feta cheese, crumbled

Burgers:
1 pound ground turkey
1 pound ground lamb
2 sprigs fresh oregano, finely chopped, 4 grams
1 tablespoon ground coriander
1 1/2 teaspoons cumin
1/4 teaspoon cayenne
Salt and pepper, to taste
1/4 cup parsley, chopped, 3 grams
1 tablespoon lemon zest, from 1 lemon (see my comments below) *
1 tablespoon olive oil, for frying

Make the tzatziki sauce by combining all the ingredients; let chill for about an hour to blend the flavors. At this point I mixed up all of the salad ingredients except for the lettuce and feta cheese in a large bowl. I thought it would be nice for the vegetables to marinate in the dressing for a bit. I prepared all of my ingredients a couple hours ahead of time but, if you're going to serve this right away, go ahead and toss all of the salad ingredients together to let the flavors blend while cooking the burgers.

Combine the burger ingredients except for the oil in a large bowl. Divide into 6 equal portions and form into patties. Make an indentation in the center of each patty to keep them from puffing up while cooking. Heat the oil in a large skillet over medium-high heat. Cook the burgers 5-6 minutes per side or until done to your liking.

If you haven't already done so, toss all of the salad ingredients together. Serve the burgers over the salad and top with tzatziki sauce, using about 1/4 cup sauce per serving.

Makes 6 servings

* I used 1/2 of a large regular cucumber which I peeled and seeded. You'll need 1 lemon for the entire recipe. One medium lemon will yield about 2 tablespoons juice and 1 tablespoon zest.

Per Serving: 573 Calories; 45g Fat; 32g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
LindaSue is offline   Reply With Quote
Old 03-06-2010, 04:18 AM   #15
IzzyTheTerrible
Senior LCF Member
 
IzzyTheTerrible's Avatar
 
Join Date: Feb 2010
Location: St Pete, FL
Posts: 110
Gallery: IzzyTheTerrible
Stats: 290/269/150
WOE: Listening to my body
Start Date: Every day is a new day. :)
Quote:
Originally Posted by LindaSue View Post
Hey, is this Crack Slaw? It seems similar to the other recipes I've seen, but I haven't tried it yet because all the recipes have ingredients I didn't have... I have all these though! I'm def going to try this!
__________________
My collected recipes

Hubby - 267/244/???
IzzyTheTerrible is offline   Reply With Quote
Old 03-06-2010, 09:17 AM   #16
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by IzzyTheTerrible View Post
Hey, is this Crack Slaw? It seems similar to the other recipes I've seen, but I haven't tried it yet because all the recipes have ingredients I didn't have... I have all these though! I'm def going to try this!
I hadn't realized it until you mentioned it but it is similar to Crack Slaw.
LindaSue is offline   Reply With Quote
Old 03-15-2010, 09:01 PM   #17
h_2010
Junior LCF Member
 
h_2010's Avatar
 
Join Date: Mar 2010
Location: Asia...orginally Australia....I mean the UK :)
Posts: 9
Gallery: h_2010
WOE: I have no plan, just low carb... :s
Start Date: Monday 8th March 2010
Quote:
Originally Posted by LindaSue View Post
[img]

SANDRA'S CHICKEN WITH PEANUT CURRY SAUCE (THAI)
Hey there Linda Sue...You seem to know your stuff!! I was wondering if you could help me...I live in Thailand, and I was wondering if the thai food options you posted are specifically made for the LC option...do you think by any chance the real things are similar carb wise?...I have recently moved here for work, and I find it difficult to know what to eat, and with the language barrier, its just a nightmare!

To make things worse, I have an apartment with no kitchen facilities (the thai way I am told)...im thinking im at a no win situation here...I will be buying a mini hot plate and grill as soon as I have approval from my landlord, but he seems to be uncontactable at the moment...

Im just sick of eating chicken and tuna salas!!

Any help from anyone is appricated!!
__________________
*****Dont regret what you've done, regret what you haven't done*****

Last edited by h_2010; 03-15-2010 at 09:03 PM..
h_2010 is offline   Reply With Quote
Old 03-16-2010, 03:44 PM   #18
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by h_2010 View Post
Hey there Linda Sue...You seem to know your stuff!! I was wondering if you could help me...I live in Thailand, and I was wondering if the thai food options you posted are specifically made for the LC option...do you think by any chance the real things are similar carb wise?...I have recently moved here for work, and I find it difficult to know what to eat, and with the language barrier, its just a nightmare!
I'm not really sure what you're asking. Except for any recipes on my site that are from Chutatip, I can't vouch for their authenticity. Chutatip used to post on this forum and she lives in Thailand. She sent me several of her recipes that were already low carb without much tweaking. In most cases I simply switched out Splenda for any sugar that was called for. The rest of the ingredients were already suitable for low carb. You might have to be careful with the curry pastes over there. The brand that I use (Thai Kitchen) doesn't have any added sugar but I think that a lot of brands do have sugar in them. Also be careful with fish sauce. It's not easy to find a brand that's not full of sugar.
LindaSue is offline   Reply With Quote
Old 03-16-2010, 12:13 PM   #19
Sooz
Senior LCF Member
 
Sooz's Avatar
 
Join Date: Oct 2003
Location: Northern Colorado
Posts: 202
Gallery: Sooz
Stats: 183/160/148 (5'6")
WOE: Fast-5/OMAD
Start Date: 6/1/2016
Quote:
Originally Posted by LindaSue View Post


SANDRA'S CHICKEN WITH PEANUT CURRY SAUCE (THAI)
I am adding this to my favorite recipe posting site to try. LindaSue, your pictures make the dishes SO attractive and irresistable! Wish I could take pics like that!
__________________
Sooz

++++++++++++++++++++++++++++++++++

Finding success with Fast-5 and OMAD!
Sooz is offline   Reply With Quote
Old 03-16-2010, 03:37 PM   #20
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by Sooz View Post
I am adding this to my favorite recipe posting site to try. LindaSue, your pictures make the dishes SO attractive and irresistable! Wish I could take pics like that!
Thanks, Sooz. I'm certainly not a photographer and I really don't know a thing about it. I just get lucky, I guess. I take a bunch of shots and hope that I get at least one good one. One trick that I did figure out through trial and error is that I can get better food pics when I don't use a flash. I place the food under the range hood light above my stove. How's that for professional, LOL?
LindaSue is offline   Reply With Quote
Old 03-16-2010, 07:48 PM   #21
Sooz
Senior LCF Member
 
Sooz's Avatar
 
Join Date: Oct 2003
Location: Northern Colorado
Posts: 202
Gallery: Sooz
Stats: 183/160/148 (5'6")
WOE: Fast-5/OMAD
Start Date: 6/1/2016
Quote:
Originally Posted by LindaSue View Post
.... I place the food under the range hood light above my stove. How's that for professional, LOL?
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

++++++++++++++++++++++++++++++++++

Finding success with Fast-5 and OMAD!
Sooz is offline   Reply With Quote
Old 03-16-2010, 09:00 PM   #22
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,511
Gallery: Charski
Start Date: May 2003
Quote:
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!
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 05-17-2010, 03:53 PM   #23
Teresa123
Senior LCF Member
 
Teresa123's Avatar
 
Join Date: Oct 2006
Posts: 489
Gallery: Teresa123
WOE: Low Carb
Start Date: Oct 2006
Quote:
Originally Posted by LindaSue View Post


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.
Teresa123 is offline   Reply With Quote
Old 02-28-2010, 09:27 AM   #24
Soobee
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,718
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Linda Sue, you rock!
Soobee is offline   Reply With Quote
Old 02-28-2010, 10:11 AM   #25
LinearChaos
Senior LCF Member
 
Join Date: Sep 2003
Posts: 142
Gallery: LinearChaos
Quote:
Originally Posted by Soobee View Post
Linda Sue, you rock!
She's out of control, I wish I had this much creativity and talent in the kitchen when it comes to tweeking stuff to make it low carb.
LinearChaos is offline   Reply With Quote
Old 03-02-2010, 02:53 PM   #26
Freesia
Junior LCF Member
 
Freesia's Avatar
 
Join Date: Dec 2001
Posts: 42
Gallery: Freesia
Stats: finally .. . .
WOE: love myself
Quote:
Originally Posted by Soobee View Post
Linda Sue, you rock!
__________________
"Nothing is permanent in this wicked world -- not even your troubles."--Charlie Chaplin
Freesia is offline   Reply With Quote
Old 03-02-2010, 12:40 PM   #27
BikerAng
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
Keema Matar (Ground Lamb and Peas in Yogurt) [adapted from Saveur magazine]

Serves 4-6

Note: I use chopped cauliflower instead of peas and it's delish!

Ingredients

6 cloves garlic
1 3 1/2" piece ginger, peeled (2" sliced, 1 1/2" julienned)
2 tsp plus 1 TBS garam masala
2 tsp turmeric
1/3 cup ghee
1 tsp coriander seeds
1/2 tsp cumin seeds
3 whole dried chilies de arbol
1 bay leaf
1 medium red onion, chopped
Kosher salt and fresh ground pepper to taste
2 TBS tomato paste
1 1/2 lbs ground lamb or beef
3 medium plum tomatoes, cored and quartered lengthwise
1 cup whole milk yogurt
1 1/2 cups frozen peas, thawed (I use chopped cauliflower, frozen or fresh)
1/2 cup chopped cilantro

Directions

1. Put garlic, sliced ginger, 2 tsp garam masala, turmeric, and 1/2 cup water into a blender and puree into a wet paste. Set spice paste aside.

2. Heat the ghee in a large cast iron skillet over medium-high heat. Add the coriander, cumin, chilies, and bay leaf; stir until fragrant and beginning to brown, about 1 minute. Stir in the onion, season with salt and pepper, and cook until lightly golden, 6-7 minutes. Add the reserved spice paste and tomato paste and cook, stirring constantly, until the mixture is caramelized, 3-4 minutes. Add lamb (or beef, if using) and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 5 minutes. Add the plum tomatoes (I put the cauliflower in at this time) and cook, stirring occasionally, until softened, about 3 minutes more.

3. Remove the skillet from the heat and stir in the julienned ginger, remaining garam masala, yogurt, peas (I don't use), and cilantro. Season with salt and pepper and serve immediately.
BikerAng is offline   Reply With Quote
Old 03-02-2010, 12:54 PM   #28
BikerAng
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
Djej Kdra Touimiya (Moroccan Chicken Stew) [Savuer Magazine]

Note: I usually add garlic to this.

Serves 4

1 3 ½ lb chicken cut into 8 pieces, skin removed
1 cup blanched whole almonds
¼ tsp turmeric or saffron
1 tsp ground white pepper
1 tsp ground dried ginger
1 cinnamon stick
2 TBS butter
2 yellow onions, thinly sliced (I usually reduce to 1 small onion)
4 cups chicken broth
¼ cup chopped parsley
Kosher salt to taste
½ cup canned chickpeas, drained and rinsed
2 TBS fresh lemon juice

1. Combine chicken, almonds, turmeric, pepper, ginger, cinnamon, and butter in a medium pot over medium heat; cook turning 3-4 minutes. Add ½ the onions and broth; boil. Reduce to medium low; cook, covered, for 30 minutes.

2. Add remaining onion and parsley to chicken; cover and cook until chicken is very tender, 25-30 minutes. Remove chicken, set aside. Bring sauce to a boil; cook until thickened, 13-15 minutes. Return chicken to pot along with salt and chickpeas; heat through. Drizzle with lemon juice and serve.
BikerAng is offline   Reply With Quote
Old 03-02-2010, 04:53 PM   #29
pocahontas
Major LCF Poster!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 2,214
Gallery: pocahontas
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.



pocahontas is offline   Reply With Quote
Old 03-03-2010, 08:48 AM   #30
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,432
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
That does look tasty, pocahontas. Be sure to let us know how it turns out.
LindaSue is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 05:31 AM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.