Sunday, April 17, 2011

Recipe Collection: Fried Daikon Radish



Fried Daikon Radish (adapted from Dr Atkin's New Diet Cookbook)

Peel the radish.  Grate radish using the larger holed grater.  Heat about 1/4" olive oil in a hot skillet - I used a cast iron skillet.  Add garlic powder to taste.  When the oil is hot, add grated radish.  Pack down evenly around the skillet.  Flip when the bottoms brown.  Use caution as brown to black goes much faster than raw to brown.  I think it is about 10 minutes per side.  When the other side is browned, remove radish from pan onto layers of paper towels to soak up extra oil.  Add salt and pepper to taste.

If you are trying a low carb diet and missing potatoes - this is a great alternative.  I would cook them again in a heartbeat - even for breakfast with fried eggs.  With the oil used, it is probably neither low calorie or low fat, but I haven't done the calculations.

Friday, April 15, 2011

Recipe Collection: Tangy Vinegar Chicken


I got a 2 thumbs up for the chicken tonight from the husband.  It was a little too tangy for me.  If I make it again, I will brown the breasts in a little olive oil with the garlic and onion, but cook in the broth and half the vinegar the recipe called for.  The recipe comes from the HCG Diet Gourmet Cookbook.

Tangy Vinegar Chicken

100 grams chicken breast  (I cut the breast into smaller pieces)
1/4  cup chicken brother
1/4 apple cider vinegar
2 tbs lemon juice
1 tbs minced chopped onion
1 clove garlic minced
salt and pepper to taste

Combine chicken stock, vinegar, onion, garlic, salt and pepper in a sauce pan and warm.  Add chicken and cook thoroughly.  Deglaze pan if necessary with water and/or chicken broth.

Note:  I just realized I forgot to add the lemon juice listed in the ingredients.  But I also see that the author did not include the lemon juice in the instructions either.  I assume it should be added with the rest of the liquids.

Wednesday, April 13, 2011

Recipe Collection: Roasted Radishes


Roasted Radishes - A recipe I found on a website somewhere and jotted down.

4-5 bunchs/bags of red radishes - cleaned and sliced

On a baking sheet or baking pan (I used a glass pan, but next time I will use a cookie sheet with sides), toss radishes with olive oil (or use 1/4 chicken broth if you want a low fat option).  Season with rosemary and salt.  Bake at 350, stirring every 10-15 minutes, until browned.  Serve warm or cold.

I think I used too much olive oil as they took almost an hour to brown, and they were still pretty oily.  I will try this again because although you know it isn't fried potatoes - it's not too far off.  The sharpness of the radish disappears with cooking, apparently.

Sunday, April 10, 2011

Recipe Collection: Curry Chicken

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Curry Chicken - From the HCG Diet Gourmet Cookbook

3.5 oz chicken breast,cubed
1/4 cup chicken broth
1/4 tsp curry powder (or to taste)
Pinch of tumeric
Dash of garlic powder
Dash of onion powder
1 tbs onion, minced
1 clove garlic, minced
Salt and Pepper to taste
Stevia to taste
Cayenne to taste

Dissolve spices in the chicken broth in a saucepan and heat.  Add Chicken, onion, garlic and chicken and heat.  Add a little stevia to taste if you like sweet curry.  (I doubled the recipe as I was cooking for 2 and added 4 drops of stevia)  Sautee chicken in liquid until fully cooked and the liquid is reduced by half.

I added a handful of sliced mushrooms to the recipe and it was very good!

Wednesday, April 6, 2011

Recipe Collection: Beef and Cabbage Soup, and Chicken Paprika


The beef and cabbage soup was very good. I'd probably use 1/2 the amount of cabbage the recipe suggests, and I did add a handful of sliced mushrooms. The chicken paprika was okay.   Both recipes come from the hCG Gourmet Cookbook.

Beef and Cabbage Soup

3.5 oz lean ground beef
1 1/2 cups of cabbage
2 cups beef broth
2 tbs Bragg's liquid
2 cloves garlic, crushed and minced
1 tbs onion, chopped
1/2 tsp thyme
1/2 tsp rosemary
Cayenne, salt and pepper to taste.

Note:  This recipe can be made using chicken and chicken broth as well.  Feel free to play around with spice combinations that you prefer.

Chicken Paprika

3.5 oz chicken (I used chicken tenderloin strips)
1/2 cup chicken broth
3 tbs tomato paste
1 tsp paprika
1 tbs red onion, chopped
1 clove garlic, crushed and minced
1 bay leaf
salt and pepper to taste

Combine broth, chicken, garlic and onion, and bring to a low broil.  Stir in tomato paste and spices, and reduce heat to a simmer.  Let simmer 20 - 30 minutes until chicken is cooked.

Note:  For me, this recipe made a lot of sauce that went to waste.  If I make it again, I would use half the paprika, and substitute maybe 2 oz tomato juice for the tomato paste..

Monday, April 4, 2011

Recipe Collection: Middle Eastern Spiced Chicken


The Middle Eastern Spiced Chicken was very good.  I will make it again, next time sauteeing the spices in ghee before adding the rest of the ingredients.  The recipe comes from the HCG Gourmet Cookbook.

Middle Eastern Spiced Chicken

3.5 oz chicken breast
1 1/2 cups fresh tomatoes, chopped
1/2 cup chicken broth
3 tbs lemon juice
1 tbs onion, minced
1 clove garlic, minced
1/8 tsp fresh ginger, grated
1/4 tsp allspice
Dash of cumin
Dash of cinnamon
Salt and pepper to taste

Combine spices with liquid ingredients.  Bring to a boil.  Add tomatoes and chicken.  Simmer for 20-30 minutes, until chicken is cooked.

Note:  I was cooking for 2 and substituted a can of diced tomatoes for the fresh ones.  I didn't drain them first, but when I make it again, I would drain them.  I will probably experiment with additional Indian spices the next time.  It was a very good meal!