NY2ATL's LOW CARB RECIPES
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Ingredients
1 head cauliflower (2 pounds), cut into florets (about 8 cups)
2 tablespoons sour cream
2 tablespoons heavy cream
1 ½ tablespoons unsalted butter
1 teaspoon salt
Directions:
Bring a large pot of salted water to a boil over high heat.Add cauliflower florets; coo****il tender, 10 to 12 minutes. Drain.
Puree cauliflower in a food processor, adding florets in batches.
Add sour cream, heavy cream, butte
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INGREDIENTS:
1/2 pound cooked crabmeat
2-3 Tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 cup chopped fresh cilantro plus a little more for garnish
1 small fresh hot chile (seeded and minced)
salt and freshly ground black pepper
2 large avocados
DIRECTIONS:
Pick through the crabmeat to remove all remaining shell, being careful not to shred it too finely.
Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper.
If you have time, refrigerate for 1 hour, stirring occasionally.
Cut the avocados in half lengthwise and remove the pit.
Fill the center with the crab salad and serve garnished with more cilantro.
Serves 4.
Chicken and Beef Satays with Peanut Dipping Sauce
Ingredients:
1 boneless, skinless chicken breast (8 ounces), cut into 1/2 inch strips
1 rib eye steak (8 ounces) trimmed, cut into 1/2 inch strips
1/2 cup light cream
1/2 cup plain yogurt
1/2 small onion, chopped
5 garlic cloves, chopped
4 teaspoons curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
Dipping Sauce:
1/3 cup no-sugar-added peanut butter
1/3 cup water
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons Truvia or granulated sugar substitute
1/8 teaspoon cayenne pepper
Directions:
Soak skewers in cold water for at least 20 minutes (this prevents burning).In a blender, combine cream, yogurt, onion, garlic, curry powder, cumin, cayenne and salt; blend until smooth.
Transfer to a bowl and add chicken and beef strips; toss to coat.
Cover and marinate at room temperature 15 minutes.
Make dipping sauce: In a blender, combine ingredients and blend until smooth.
Transfer to a small bowl.
(Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.)
Heat broiler.
Thread chicken and beef strips onto the skewers without crowding.
Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes.
Serve with the dipping sauce.
Ingredients:
1 1/2 pounds flank steak or skirt steak1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 small onion, quartered
1 teaspoon jarred jalepeno pepper, chopped
1 teaspoon pumpkin pie spice
1 1/2 cups frozen bell pepper strips
2 cups chopped canned tomatoes)
Directions:
Season steak with 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a large heavy saucepan over medium high heat.
Add steak and cook 5 minutes, turning once to brown.
Add onion and enough water to cover.
Cover the saucepan and simmer about 2 hours and 15 minutes, adding water if necessary, until meat is falling-apart tender.
Remove meat from saucepan.
Strain cooking liquid; discard onion.
Shred the meat with hands or two forks; set aside.
Heat remaining tablespoon oil over medium high heat. Add jalapeno pepper and spice, cook 30 seconds, stirring, until fragrant.
Add pepper strips, tomatoes, 2 cups of reserved cooking liquid and meat, remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Mix well; cook five to 10 minutes more to heat through.
Ingredients:
4 three-inch wide center-cut salmon fillets (about 2 pounds)1 cup water
1/4 cup plus 1 tablespoon soy sauce
3 tablespoons green onion, sliced thinly (about 1/3 green onion)
2 teaspoons chopped garlic
1/3 cup light mayonnaise
3 tablespoons wasabi sauce with ginger
Directions:
Preheat oven to 325 F.
Combine water, soy sauce, green onion and garlic in a 2-quart baking dish.
Add fillets skin side up and bake 15 minutes, until just cooked through.
Meanwhile, whisk mayonnaise with wasabi sauce. Set aside.
Remove fish from oven and let stand 5 minutes.
Measure 2 tablespoons of the cooking liquid and whisk into mayonnaise mixture.
To serve, peel skin from fish and drizzle sauce on top.
Fresh Mozzarella Salad with Pesto Vinaigrette
Ingredients:
Vinaigrette:
3 tablespoons fresh lime juice
1 teaspoon lime zest
3 tablespoons basil pesto (from a jar or homemade)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra-virgin olive oil
SALAD:
2 bunches arugula, torn
1 pound fresh mozzarella, sliced into 1/4-inch rounds
2 beefsteak tomatoes, sliced into 1/4-inch rounds
Directions:
Combine lemon juice, zest, pesto, salt and pepper in a jar with a tight-fitting lid; shake once, add oil and shake vigorously to combine.
For the salad:
Toss arugula with half of the vinaigrette and season with salt and pepper.
Mound onto serving plates; top with alternating slices of mozzarella and tomato, drizzle with remaining vinaigrette and serve.
Serves 4-6
Ingredients:
6 cups prepared mixed salad greens1 small avocado, peeled, pitted and cut into 1-inch cubes
1 tomato, cored, seeded, chopped
1 small cucumber, seeded and diced
2 tablespoons finely chopped red onion
Dressing
1 tablespoon cumin seeds or 1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1/3 cup mild olive oil
Salt and pepper
Directions:
In small dry skillet over low heat, toast cumin seeds or ground cumin 2 minutes or until fragrant, stirring occasionally.If using seeds, grind in a mortar or coffee grinder and place in small bowl.
Add lemon juice and whisk well.
Add oil in a thin, steady stream, whisking until blended.
Add salt and pepper to taste.
In large salad bowl, combine greens with 1/4 cup dressing; toss to coat.
Place on serving plates.
Mix avocado, tomato, cucumber, and onion with remaining dressing; toss to coat.
Top each portion of greens with avocado
Serves 4.
Ingredients:
4 pork loin chops, 3/4 thick, trimmed of fat2 tablespoons olive oil, divided
2 garlic cloves, halved
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon red-pepper flakes (optional)
2 plum tomatoes, coarsely chopped
1 1/2 cups white mushrooms, stems trimmed, mushrooms cut into thick slices
1 small yellow or green bell pepper, cut into 1/4 strips
Directions:
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard.
Add pork chops to same skillet and coo****il lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside.
Increase heat to medium-high; add wine, salt and red pepper flakes, if desired.
Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half.
Add tomatoes and return chops to skillet.
Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot.
Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender.
Add mushroom mixture to skillet with pork chops.
Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.
Ingredients:
1 package (10 ounces) fresh baby spinach, stemmed, washed and dried3 tablespoons red wine vinegar
1 clove garlic, pushed through a press
1/4 cup olive oil
1/2 red onion, thinly sliced
8 ounces feta cheese, crumbled
1/2 jar (4 ounces) roasted red peppers, drained, patted dry and cut into strips
1/4 cup coarsely chopped walnuts (optional)
Directions:
In a large salad bowl, combine vinegar and garlic.
Add oil in a thin, steady stream, whisking constantly until smooth.
Add spinach and onion to dressing and toss to coat.
Gently mix in feta and pepper strips.
Divide salad on plates; sprinkle with walnuts.
Top with grilled, marinated chicken breast (see recipe below)
Marinated Chicken Breast
Ingredients:
2 pounds boneless, skinless chicken breast, pounded to 1/8 in. thicknessMarinade
Juice of 4 lemons,
5 garlic cloves, peeled and pushed through a press
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh oregano
Directions
Add chicken breast and marinate, refrigerated, for at least 2 hours.
Prepare a medium grill.
Grill chicken until cooked through.
Slice and serve over Greek Spinach Salad.
