Posts Tagged ‘cauliflower’

Chicken Curry and “Rice”

October 11th, 2010

Chicken Curry

I was in the mood for Indian Curry and found this recipe that sounded pretty amazing. Gave it a shot and I think it turned out great. I doubled the recipe to make extras to pack for lunches.

Low Carb Chicken Curry
Source: Healthy Indulgences

  • 1-3 tbsp oil, butter or ghee
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 bay leaf
  • 1/2 tsp grated fresh ginger root
  • 1/4 tsp sea salt
  • 2 skinless, boneless chicken breasts, cut into bite size pieces
  • 1 tbsp tomato paste
  • 1 cups ricotta cheese (could also substitute plain yogurt or pureed cottage cheese)
  • 3/4 cups coconut milk
  • 1/2 lime, juiced
  • 1/4 tsp cayenne pepper (optional – omit if you don’t like spicy)
  1. Saute onion until browned and fragrant.
  2. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener and salt – stir around pan for 2 minutes.
  3. Use a food processor to puree ricotta cheese (or cottage cheese) with coconut milk and tomato paste.
  4. Add chicken and coconut milk mixture to pan and bring to boil.
  5. Turn down the heat, squeeze in the lime juice and simmer 20 minutes.
  6. Remove the bay leaf and stir in cayenne pepper (if you are using it).
  7. Finish with more lime juice to taste and serve over riced cauliflower.

Makes 4 servings.

Riced Cauliflower
Source: Healthy Indulgences

  • 4 cups fresh grated cauliflower
  • 1 tbsp unsalted butter
  • 1/2 crumbled chicken bouillon cube
  1. Grate cauliflower with cheese grater.
  2. Add butter to pan over medium heat and stir fry cauliflower for 2 minutes.
  3. Crumble the bouillon cube over the cauliflower during the cooking process.
  4. Cook until just tender and remove from pan.

Makes 4 servings.

Carb Count:
Chicken Curry = 6 net carbs per serving
Riced Cauliflower = 3 net carbs per serving

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Egg “Potato” Salad

September 6th, 2010

Potato Salad

One of the things I really miss on a low carb diet is potato salad. It is especially missed when having the traditional BBQ on a long 3-day weekend. My mom’s potato salad is absolutely delicious, so I decided to experiment and see how it came out using cauliflower instead of potatoes. I was amazed at how delicious this tasted! I’ll be making this again for sure. I’ll have to even try making it for my mom to see what she thinks.

Egg “Potato” Salad

  • 1 head of cauliflower, chopped in small chunks
  • 6 hard boiled eggs
  • 1 cup mayonnaise
  • 1 tsp. yellow mustard
  • 1/4 cup red onion, finely chopped
  • 4 green onions, chopped including most of the green top part
  • 2 celery stalks, diced small
  • Lawry’s Seasoning Salt, to taste
  • Black Pepper, to taste
  1. Steam the cauliflower until tender and put in large mixing bowl.
  2. Separate the hard-boiled egg whites from the yolks.
  3. Add chopped hard-boiled egg whites, red onion, green onion and celery to mixing bowl with cauliflower.
  4. Chop up the hard-boiled egg yolks and add the mayonnaise, mustard and seasonings. Mix well.
  5. Add mayonnaise mixture to the other ingredients and mix well.

Makes approx. 8 servings

Carb Count:
1 serving = 3 net carbs

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Faux Loaded Baked Potatoes

August 9th, 2010

Faux Loaded Baked Potatoes

I found this recipe and I just had to try it. This was absolutely delicious and will be made quite often. This tastes incredible and definitely fills the craving for a loaded baked potato.

Just Like Loaded Baked Potatoes
Source: Helping Hands on RecipeZaar

  • 1 head of cauliflower
  • 1 1/2 cups sour cream
  • 1 cup shredded cheddar cheese
  • 4 green onions
  • 6 slices of bacon (or turkey bacon)
  • salt and pepper
  1. Steam cauliflower until soft and chop into very small pieces. You can also mash it too for a smoother consistency.
  2. Mix the sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon. Add salt and pepper to taste.
  3. Stir in the chopped or mashed cauliflower.
  4. Place in a baking dish and sprinkle the remaining cheese and bacon on top.
  5. Pre-heat oven to 350 and bake for 20 minutes.
  6. Sprinkle the remaining green onions on top just before serving.

This is one of those recipes that you can experiment with. Add more cheese, more bacon, other toppings… be creative and enjoy!

Makes 4 good sized servings.

Carb Count:
1 serving = 4.45 net carbs

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Delicious Mexican Chicken and “Rice”

July 31st, 2010

Mexican Chicken and Rice

I was a little reluctant about baking boneless chicken breasts as they seem to come out a little on the dry side. I found this incredibly easy recipe for Low Carb Mexi Baked Chicken, and after reading the numerous reviews, I decided to give it a shot. So glad that I did, because this chicken was incredible! I also made some Mexican “Rice” made from cauliflower which turned out to be the perfect side dish.

Low Carb Mexi Baked Chicken
Source: TheDancingCook on RecipeZaar

  • 2 boneless chicken breasts
  • 2 teaspoons taco seasoning
  • 1/2 cup salsa (any degree, I used mild)
  • 1/2 cup shredded cheddar cheese (I used the pre-packaged mexi-blend)
  1. Preheat oven to 375 degrees
  2. Spray a shallow, small baking dish with non-stick spray
  3. Coat chicken lightly with taco seasoning, on both sides and spoon about 1/4 cup salsa over each chicken breast
  4. Bake uncovered for about 45 minutes
  5. Sprinkle cheese evenly on chicken breasts and bake for another 5 minutes or until cheese is melted through
  6. Top with a little sour cream, a few jalapenos (if you like a little kick) and it’s done!

Of course, you can double or triple the recipe if you are cooking more than 2 chicken breasts, which I did.

Mexican “Rice”
Source: Linda’s Low Carb Menus & Recipes

  • 10 ounces of fresh cauliflower, grated (1/2 medium)
  • 1 small onion, slivered or chopped
  • 2-3 tablespoons butter or oil (or a combination of both)
  • 1/2 cup salsa (any degree, I used a medium salsa verde)
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1/8 teaspoon granular Splenda
  1. In a very large skillet with a lid, sauté the onion in butter and/or oil until tender
  2. Stir in the grated cauliflower
  3. Stir in remaining ingredients and mix well
  4. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally

Makes 6 servings, can be frozen

Carb Count:
Chicken Breast = 3.6 net carbs per serving
Mexican “Rice” = 3 net carbs per serving

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