Friday, October 29, 2010

Recipe Collection: Moroccan Lemon Chicken

Morrocan Lemon Chicken Recipe:
 
6 breasts of chicken
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 cinnamon sticks
2 tsp cumin
2 tsp tumeric
1/2 tsp black pepper
juice of 2 lemons
1 cup of water
2 roma tomatoes chopped
18 pitted large green olives
 
Brown chicken in olive oil.  Remove from pan.  Add onions, garlic, cumin, tumeric, pepper and cinnamon sticks.  Cook about 5 minutes, stirring frequently, until onions are cooked.  Add chicken back to pan.  Drizzle with lemon juice.  Add the remainder of the ingredients.  Allow it to come to a boil, and then lower heat to simmer, cover, and cook 30-40 minutes until chicken is done.
 
Comments:  This smelled really good while cooking, but the chicken came out dry.   This is how I would change the recipe.  I'd use chicken tenderloin or cut the breasts in smaller pieces.  I'd heat the oil in the skillet, and add the cumin, tumeric and pepper to blend (maybe add a tbsp of butter as well).  I'd use 1 tsp cinnamon (or more) instead of the cinnamon sticks.  Then I would lower the heat, add the onion and garlic, cooking until the onion was clear.  Then I would turn up the heat a little, add the chicken, coating it on both sides, while lightly browning it.  Next I would drizzle on the lemon juice, add the chopped tomatoes and the olives, and start with 1/4-1/2 cup of water.  Cover and simmer for 15 minutes, checking the chicken for doneness.  Continue cooking until done, checking every few minutes, and adding water as necessary.
 

Thursday, October 28, 2010

Recipe Collection: Roast Beef Roll Ups

Roast Beef Roll Ups:  With 4 slicces of deli roast beef - watch for sugar content - spread a thin layer of cream cheese on each slice. Slice a 2" piece of cucumber into quarters lengthwise.  Roll one piece of cucumber up in each of the slice of meat.  My husband and daughter like this with a pickle slice instead of a cucumber.

Wednesday, October 27, 2010

Recipe Collection: Marcia's Vegetable Soup

Marcia's Vegetable Soup (for 4)

1 large can tomato juice
1/2 head cauliflower
1 bunch broccoli
seasonings to taste
shredded jack cheese

I cook it in a crock pot, but it can be done on the stove top.  Chop cauliflower and broccoli.  Add to tomato juice in pan.  Season to taste.  I use Italian Seasoning, salt and pepper, and a dash of cinnamon if the soup tastes tart.  I also will add any extra vegetables I may have.  I sauteed some chopped onion, celery and minced garlic in olive oil and added it to the soup.  Cook until vegetables are done the way you like.  Serve in separate bowls, and top with shredded cheese .

It's called Marcia's Vegetable Soup because I got the recipe from my dear friend, Marcia.  She is a COOK.  I just make dinner.  There's a difference!  This is one of my family's favorite soups, and I love it for the simplicity.  It's also a great recipe to give to a new bride or mom who is looking for quick meals to cook.

Sunday, October 24, 2010

Recipe Collection: Flour Free Low Carb Vegetarian Pizza

2 cups grated zucchini, press to remove water/fluid
2 cups grated mozzarella cheese
2 eggs, beaten

Mix ingredients together and press onto greased baking sheet or pizza pan.

Bake at 425 - 450 degrees for 12-15 minutes.

Allow to cool a bit.

Top with sugar free tomato sauce and pizza toppings of your choice.  We used cheese, onions and mushrooms.

Broil until cheese melts.

It was really good!

Thursday, October 21, 2010

Recipe Collection: Faux Mashed Potatoes and Meat Loaf

Meatloaf recipe - sort of.  I'm a toss this in and toss that in kind of cook.  Not a whole lot of measuring going on with foods I've cooked previously.  What I wanted to share was this part of the recipe - keeping it starch free:
2 lbs 97/3 or 96/4 ground beef
1 egg
1/2 onion
3 stalks celery
3 cloves garlic diced or pressed
1 cup crushed pork rinds (replacing bread crumbs)
1-2 tsp salt
1/2 tsp pepper
seasonings to taste
sugar free Barbeque Sauce

Saute the onion, celery and garlic in a little olive oil, on medium low until onion and celery are soft.  In a big bowl, combine all ingredients except the barbeque sauce.  Mush with hands until mixed.  Put in loaf pan, bundt pan or form loaf mound in glass baking dish.  Brush barbeque sauce over loaf.

Bake 1.25 - 1.5 hours at 375 degrees.  Refrain from opening door to check on it.  Remove and let sit for 10 minutes before slicing.

Faux Mashed Potatoes:
1 head cauliflower, steamed until soft.  With mixer, mix like you would for mashed potatoes.  If you need liquid, add a little low salt chicken broth or a little milk/cream.  Season to taste. 

Wednesday, October 13, 2010

Recipe Collection: Taco Salad


Today's goal is to drink at least 32 oz of water.  I learned from Katie Evans, a hypnotherapist and weight loss counselor, that to find out the amount of water you should be drinking a day, the minimal amount that is, you take your weight and divide it in half.  That is the minimum number of ounces of water you should consume per day. 

Taco Salad Recipe:

Lettuce
Celery
Radishes
Green Onions/Chives
3.5 oz meat sauce
Salsa (no sugar - read the label)

Assemble the greens and vegetables.  Top with meat sauce.  Add a little salsa to taste.

Taco Meat Sauce:
100 grams lean ground beef (less than 7% fat)

1 cup chopped tomatoes
½ cup water
2 tablespoons minced onion
2 cloves garlic crushed and minced
Pinch of garlic powder
Pinch of onion powder
¼ teaspoon chili powder
Pinch of oregano
Cayenne pepper to taste (optional) (I used cumin)
Salt and pepper to taste

I was cooking for 6 adults yesterday, so I made a large batch, adjusting the spices to taste. I also used a can of organic tomato paste and low sodium beef broth in lieu of the tomatoes and water.

Thursday, October 7, 2010

Recipe Collection: Curry Chicken Soup, No Bean Chili Recipe


Curry Chicken Soup Recipe (one serving)

3.5 oz/100 grams boneless, skinless chicken breast, cut into little bite size piece
2 cups low sodium, low fat, chicken broth
3 cloves minced garlic
1/2 tsp curry powder
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1 TBSP dried chopped onion (or 1/4 chopped fresh onion)
Salt and Pepper to taste
I also added some tumeric to taste.

Put in a pot to boil.  Reduce heat, cover and simmer on low for 45 minutes.  This can also be fixed in a crockpot.

Chili Recipe (one serving)

100 grams lean ground beef (less than 7% fat)
1 cup chopped tomatoes
½ cup water
2 tablespoons minced onion
2 cloves garlic crushed and minced
Pinch of garlic powder
Pinch of onion powder
¼ teaspoon chili powder
Pinch of oregano
Cayenne pepper to taste (optional) (I used cumin instead)
Salt and pepper to taste

Brown ground beef in small frying pan, add onions and garlic. Stir in tomatoes and water. Add spices and simmer slowly until liquid is reduced.   The longer it cooks the more tender and flavorful. Add a little water as needed to prevent burning.

Wednesday, October 6, 2010

Recipe Collection: Chicken and Broccoli Saute



Chicken and Broccoli Saute Recipe:

Serving for one
3.5 oz / 100 grams of skinless, boneless chicken breast, cut in strips
1 handful broccli florets
1/2 cut low sodium, low fat chicken broth
1/2 tsp garlic power
1 TBS lemon juice
1/2 tsp coconut oil

Toss chicken in coconut oil, and season to taste with salt and pepper.
Sautee chicken in non stick skillet for 1-2 minutes. 
Add broccoli and stir fry for 1 minute.
Add the chicken broth, garlic powder and lemon juice.  Cover and cook until broccoli is tender.

Note:  I was cooking for 4, so I had used a little more coconut oil, and sauteed the chicken a little longer.  By the time I added the broth, the chicken was almost done, so I ended up taking out the chicken and just letting the broccoli cook in the broth.   I did increase the amount of garlic powder, salt and pepper to go with the number of servings I was cooking, but I did not significantly increase the lemon juice as my family does not like the strong flavor.