Jovina cooks Chinese: Szechuan Chicken stir fry

Asian Stir-Fry Dinner
by Jovina Coughlin

Szechuan Chicken Stir-Fry

Serves 4
Ingredients
Sauce Mixture
1 tablespoon dark sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chile paste (such as sambal oelek)
1 tablespoon honey
2 teaspoons cornstarch
Stir-Fry
2 tablespoons peanut oil
2 cooked (poached) chicken breasts, shredded
Half of a large red bell pepper, cut into thin strips
2 cups broccoli florets, cut into small pieces
1 cup diagonally cut snow peas
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
1/4 cup (1-inch) slices green onion
Directions
Combine the sauce ingredients in a small bowl. Set aside
Heat a wok or large skillet over medium-high heat. Add the peanut oil; swirl.
Add bell peppers and broccoli and stir-fry for about 2 minutes. Add the next 4 ingredients (through garlic); stir-fry 1 minute. Add the shredded chicken, stir-fry 1 minute.
Add the sauce mixture; cook 30 seconds or until thickened. Add the green onions. Cook until heated through. Serve with the Cauliflower Rice dish or regular rice if you are not low carbing.
Asian Flavored Cauliflower “Rice”

Serves 4
Ingredients
10 oz pkg frozen cauliflower rice, defrosted or use the same amount of regular leftover cooked rice (or grate your own)
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced ginger
Directions
Let the riced cauliflower drain in a colander for about 30 minute. Then place it on a paper towel.
In a wide-bottom skillet, heat the sesame oil over medium heat. Add the garlic and saute for about 1 minute.
Add the cauliflower rice. Stir-fry until the grains are dry and begin to crisp.
Stir in the rice vinegar, soy sauce and ginger. Stir-fry for another minute or two. Serve with the chicken.

My comment: I’m pleased to see that frozen cauliflower rice is available in the USA. I’m not aware that we have it yet in the UK. You can pulverize raw cauliflower in a food processor to get a similar product. Then you can have a taste of the orient with this lovely meal.

Simone Miller’s Paleo Pizza Crust

For step by step directions with pictures see the link below:

 

http://zenbellycatering.com/2013/08/20/ny-style-paleo-pizza-crust-yes-really/?_ke=a2F0aGFyaW5lLm1vcnJpc29uQGJ0aW50ZXJuZXQuY29t

 

Simone is a chef living in San Francisco and she had numerous attempts to perfect pizza crust. She was keen to have the sort of base that would rise just like the flour based version. 

She has some tips:

use a pizza stone if you have one

warm the bowl for the yeast mixture and measuring cup for the water by running hot water into it

You need to use high temperatures for this recipe to get the best result

You need to have the top almost completely cooked before you put your toppings on.

Ingredients:

1 tablespoon of gluten free yeast

1 tablespoon raw honey

1/4 cup of warm water

3/4 cup ground almonds

3/4 cup tapioca starch

3/4 teaspoon salt

1 tablespoon olive oil or other melted fat

1 tablespoon egg white (this is less than one egg)

1 and 1/2 teaspoons apple cider vinegar

+ your favourite toppings eg mozzarella, cheddar, mushrooms, peppers, onion, rosemary, oregano etc

Directions:

In the warmed large mixing bowl combine the yeast, honey and warm water. Leave for 5 minutes to get frothy.

In another small bowl combine the olive oil, apple cider vinegar and egg white.

In another medium bowl combine the almond flour, tapioca starch and salt.

Once the yeast if foamy, add the wet and dry ingredients to the bowl and mix on medium/high for 30 seconds and scrape the bowl to mix it well.

Using a rubber spatula form the wet dough into as much of a ball as you can.

Cover the bowl with a tea towel and put in a warm (but not hot) place. All it to sit for 75 -90 minutes. Check it at 75 minutes. It doesn’t rise like conventional dough but it should have risen somewhat. If not leave it a bit longer.

Turn your oven to 500 F 250 C or regulo 10 (for many of us as high as our domestic ovens will go).

If you have a pizza stone put it in the oven.

Lightly oil a sheet of parchment paper and turn the sticky dough onto it.

Oil your hands and flatten the dough into a 9 or 10 inch circle or so.

Carefully transfer the parchment with the raw pizza base onto the stone or sheet pan.

Bake in the lower third of your oven for 6-8 minutes till it starts to brown at the edges.

Add the desired toppings and cook for another 2-3 more minutes. Allow to cool for a minute before slicing.

Enjoy!

 

 

Diet doctor: Naan Bread

Naan bread is one of the things many of us miss when having a curry. While meat and vegetable curries lend themselves very easily to low carb eating, you can’t say the same for Naan Bread.  So it’s great to see a recipe for this first published in diet doctor and which came to my attention from our reader Shirley Yates who has her own low carb cooking blog.

 

Low Carb Naan Bread!
Published on June 21, 2017
Two pieces is only 3 net carbs!
Ingredients

¾ cup coconut flour
2 tablespoons ground psyllium husk powder
½ teaspoon baking powder
1 teaspoon salt
6¾ tablespoons melted coconut oil
2 cups boiling water
coconut oil, for frying
sea salt
Garlic butter

3½ oz. butter
1 – 2 garlic cloves, minced
Instructions
Mix all dry ingredients in a bowl. Add oil and then boiling water and stir thoroughly.
Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you use.
Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
Fry rounds in coconut oil over medium heat until the Naan turn a nice golden color.
Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.
Recipe taken from The Diet doctor: https://www.dietdoctor.com/recipes/low-carb

Yummy Lummy: Red hot chicken wings

These carry an Australian Government caution!

https://yummylummy.com/2018/01/06/super-hot-spicy-chicken-wings/#comments

Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.
• 8 Chicken wings
• 1 Handful Queensland nuts
• 1/2 Handful Smoked almonds
• 1 Tablespoon Iodised salt flakes
• 1 Tablespoon Whole black peppercorns
• 1 Tablespoon Smoked paprika
• 1 Tablespoon Dried mixed herbs
• 2 Dried bird’s eye chillies
• 1 Tablespoon Chilli flakes
• 2 Handfuls Shredded kale
• 1 Packet Coleslaw
• 1 Tablespoon French mustard
• 100 mL Pouring cream
1. In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.
2. Rub this into the skin of eight chicken wings.
3. Roast for 1 hour at 150 °C.

Nancyelle’s low carb pizza

JIM NEDVED’S TAKE ON NANCYELLE’S LOW-CARB PIZZA
WITH EGG, CHEESE & HERB CRUST.   This is a Neved family favourite which is
delicious, and avoids the excess moisture of cauliflower crusts.  You will need parchment or silicone liner and a pizza pie dish with perforations to allow steam to escape.                          

THIN AND CRISPY PIZZA CRUST

8 ounces mozzarella cheese, shredded
8 ounces cheddar cheese, shredded
(reserve a bit of cheese for sprinkling top, for final 4-5 minute broil)
4 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional

OTHER INGREDIENTS

 Store-bought spaghetti sauce (lowest sugar content you can find) or use tomato paste.

A bit of olive oil

Toppings of your choice such as:

 Mushrooms
Onions (sliced)
Peppers (all colors, chopped fairly large)
Italian sweet sausage (raw)
Pepperoni (sliced at store for pizza)

pic of pizza tin used for cheese-egg crust pizza (use w parchment paper)


First, p
re-bake crust:  Mix the cheeses, eggs, garlic powder & basil well. Line 16-inch perforated pizza pan with parchment paper. Evenly spread cheese mixture on parchment, almost to edge of pan, making it as thin as possible. Bake with oven rack in center position at 450 for 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it’s getting very dark on the edges and top, turn the oven down to 400 and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease.  Let cool a few minutes.  Spread on a 1/2 cup spaghetti sauce with spatula.

pic of cheese-egg pizza crust

Cook toppings – while they’re hot, you’ll top the pre-baked crust with them: Using 2 separate fry pans (1) cook Italian sausage, add pepperoni & warm, then put onto pre-baked crust which has sauce already on it; (2) in other fry pan, sauté in olive oil your mushrooms, peppers & onions till as done as you want when you eat them; then put onto pizza, on top of meat.  NOW INTO THE OVEN FOR A SHORT BROIL:  Sprinkle cheese you’ve reserved on top.  Keeping oven rack in center position, put in pizza (which already has all the hot ingredients on it) under the broiler until topping cheese & pre-cooked ingredients are bubbly, about 4-5 minutes.

Enjoy!

Makes 8 servings
Can be frozen

Nancyelle’s recipe was posted at LowCarbFriends®, a registered mark of Netrition, Inc.
On April 5, 2018, Low Carb Friends’ management announced that LCF’s forums would be permanently shut down.

pic - close up of finished pizza on cheese-egg crust                               

 

 

 

 

 

 

 

 

 

 

                               

 

 

 

      

Koolaidmom: Moroccan Chicken in the slow cooker

Slow Cooker Moroccan Chicken
• Servings: 6-8
• Time: 5 minutes prep. 6-8 hours on low
• Difficulty: easy

Ingredients:
• 3-4 lbs. split chicken breasts
• 2 tablespoons butter
• 1/2 onion, diced
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon powdered ginger
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 cups chicken stock
• 1 cup dried apricots, roughly chopped

Directions:
1. Optional: In a large skillet over medium heat melt butter. Add chicken to pan and brown on both sides. Remove chicken to bowl of slow cooker. Add onions to pan and cook until softened. Add onions to bowl of slow cooker. This will add more flavor to the dish but if you wish you can add chicken and onions to bowl of slow cooker without cooking. (My comment: doing this really makes a difference to the appearance and flavour of this dish)
2. Sprinkle cumin, turmeric, coriander, cinnamon, cardamom, Cayenne pepper, powdered ginger, garlic, and salt over the chicken. Pour the chicken stock over the chicken and cook on high 5-6 hours. After 3 hours add the apricots.
3. Once cooked through remove the chicken and shred if desired.

Angela Coleby: Rosemary Goats Cheese crackers

Goats Cheese Rosemary Crackers – 2 Net Carbs
Published on July 13, 2017 at Shirley Yates low carb food blog.

These delicious goats cheese crackers are flavoured with fresh rosemary and make a great gluten free and low carb cracker to have alongside with a dip.

Course: Appetizer
Servings: 12 Crackers
Author: Angela Coleby
Ingredients
1/2 cup (56g) coconut flour
1 teaspoon baking powder
4 tablespoons butter
2 tablespoons Rosemary, fresh
6oz (168g) Goats cheese.

Instructions
Put all ingredients into a food processor and blitz until smooth.
Spoon the mixture onto a piece of parchment paper, then place another piece on top. Gently roll out the dough until about 1 cm thick.
Cut out with a cookie cutter or shape by hand.
Place onto a baking tray lined with parchment paper.
Bake for 18-20 minutes until firm and golden.
Allow to cool or place in the fridge overnight for best results.
Recipe Notes
Makes 12 crackers
Nutritional Info per cracker – 99 Calories, 8g Fat. 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs