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Posts Tagged ‘Low Carb’

This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)

Method

1. Shell and devein prawns.

2. Into a medium bowl combine prawns, scallops, oil and garlic.

3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. Add seafood and simmer uncovered until hot.

Serve seafood with vegetables and garnish with the parsley.

All photos taken by me unless otherwise stated.

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This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil

Method

1. Preheat oven to 425 degrees F.

2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.

3. Season with salt, pepper and paprika.

4. Bake 22-24 minutes or until just barely pink in the center.

5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.

All photos taken by me unless otherwise stated.

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This is just a very simple yet delicious way to serve salmon, it takes no time at all to prepare and is very healthy. I served ours over stir fried vegetables with wasabi mashed potato ans it was excellent. I use sichuan pepper when I salt and pepper my fish but we love that and it is our preference regular would be fine too. This recipe would also work well with tuna but remember to cook less as tuna needs to be cooked quite rare to remain tender and moist. If you would like to read other reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

400g Salmon steaks (I used salmon fillet with the skin on)
1 Tablespoon oil
Salt and pepper (I use sichuan pepper, our preference)
1 Teaspoon soy sauce
1 Tablespoon lemon juice
1 Teaspoon wasabi paste (or to taste, I use way more, we love it)
3 Tablespoons mayonnaise

Method

1. Preheat oven to 200c degrees. I don’t bother with this I prefer to cook mine in a hot pan as I like to crisp up the skin on the salmon, so take your pick. In a pan depending on thickness of fillets I cook for 4-6 Min’s a side.

2. Cut salmon into 2 steaks.

3. Rub salmon steak with oil, and season with salt and pepper.

4. Place skin side down on a baking sheet and cook in pre-heated oven about 10 minutes or until done to your liking-I like mine quite rare.

5. Meanwhile, mix the remaining ingredients together for a sauce and serve alongside the cooked salmon steak.

Serve salmon with stir fried vegetables and top with wasabi mayonnaise.

All photos taken by me unless otherwise stated.

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This is another recipe I have made recently which is lower in carbs than your average dish. It has a great end result and is not too time consuming with most of it being the cooking time. If you want to add some substantial carbs to this dish you could serve this with mash potato or potato of your choice. I love the versatility of spatchcocks, in the fact that you can enjoy a chicken dish without having the time of roasting a whole one. My son and hubby hate having to cut the meat from the bone themselves, but it is not that hard or fiddly. I think it comes down to a little laziness, as my son can not even be bothered with chicken legs as they even annoy him. He eats them and wings when I serve them but I know what his choice would be if I gave it to him. This dish has approximately 8g Carbs per serving and about 58g protein it contains 30g total fat with approx9.5 of them being saturated fats.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese. platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Spatchcocks
1 Medium sized leek, sliced thinly
3 Cloves garlic, crushed
1 Brown onion, chopped finely
8 Bacon rashers, chopped finely
1 Cup dry white wine
1 Cup water
2 Teaspoons chicken stock granules
3 Bay leaves
350g Brussels sprouts, halved
500g Baby spinach
1/2 Cup chopped mint

Method

1. Cut spatchcocks in half, rinse under cold water and pat dry.

2. Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.) remove from pan and set to one side.

3. Add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, Add wine, water, stock and bay leaves, bring to the boil.

4. Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.

5. Add sprouts, simmer, uncovered a further 5 minutes or until tender. Stir in spinach and mint, cook until spinach just wilts.

Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.

All photos taken by me unless otherwise stated.

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This is another recipe which is lower in carbs than most, I have said before I have been trying to cook lower carb meals recently as per my hubby’s request. This fine by me as it gives me a chance to eat a bit lighter as well. I like to mix it up and not cook low carb every night as I prefer to throw in some starchy carbs 1-2 times a week for balance. This is a very light refreshing meal with the mango salad and is probably more of a summertime dish but we have had some mild weather here again so it was a nice dish that did not over heat the house to much. This dish contains approximately 17g of carbohydrates per serving and 42g protein, if you want to add some carbs to make this more filling just toss some rice noodles in with the salad.

If you have been keeping up with the progress of my beautiful eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon sesame oil
12 Chicken drumsticks
1 Cup water
1/2 Teaspoon chicken stock granules
2 Tablespoons honey
2 Tablespoons rice wine vinegar
1 Teaspoon 5 spice powder
6 Cloves garlic, crushed
50ml Soy sauce

Mango Salad

1 Mango, peeled and sliced into thin strips
4 Green onions, sliced thinly
1 Cup loosely packed coriander leaves
180g Snow peas, halved
1 Large cucumber, seeded, sliced thinly
11/2 Cups bean sprouts

Lime and Vinegar Dressing

60ml Lime juice
60ml Rice vinegar
1 Tablespoon peanut oil

Method

1. Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min’s. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.)

2. Meanwhile, combine remaining chicken ingredients in a jug.

3. Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min’s or until chicken is cooked through.

Salad

1. Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.

To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired,

All photos taken by me unless otherwise stated.

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I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be.

Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. I always tell my guests especially those who like steaks more on the well done side, don’t be put off by the redness as it is a very red meat, even if you over cook it slightly it still maintains a very red centre.

To me ostrich has a wonderful flavour and is super tender when cooked right, it is lower in fat than beef and we as a family much prefer it. I have even taught my son who likes his steak medium, but hates to see lots of red in meat, that I will not crucify a good bit of meat so it looks better. He loves it cooked this way now and would never have it cooked any other. The good thing and the difference between Ostrich and beef it is not as bloody, so even though it maintains this beautifully deep red interior there is not all this blood left swimming on the plate. I think for those of use who prefer more well done, it is seeing all the blood rather that the pinkness that is off putting.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
800g Ostrich
2 Teaspoons coriander seeds
2 Teaspoons cracked black pepper
2 Teaspoons juniper berries
1 Teaspoon cardamon seeds
2 Cloves garlic crushed

Sauce

1 Cup dry red wine
50ml Port
3 Tablespoons red currant jelly
1/2 Water
2 Teaspoons beef stock granules
2 Tablespoons balsamic vinegar
1 Tablespoon butter
3 Tablespoons bisto gravy granules

Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.

Method

1. Crush spices and garlic using a blender or mortar and pestle.

2. Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.

3. Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 Min’s.

4. Remove and allow to rest for 10-15 Min’s before carving

Sauce

1. Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.

2. Whisk in butter and thicken with gravy granules, serve over meat.

Serves 3-4

To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.

I will post the recipes for the pumpkin and cabbage shortly.

All photos taken by me unless otherwise stated.

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Here is another wok recipe I like stir fry’s as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice.

Note: Char Siu Sauce also know as Chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons peanut oil
600g Pork fillets, sliced thinly
2 Cloves garlic, crushed
2 Red chili’s, chopped finely (add as many or as few seeds as you want.)
1 Onion, sliced thinly
1 Tablespoon soy sauce
2 Teaspoons lime juice
1 Carrot, cut into matchsticks
120g Baby corn, halved
300g Baby bok choy, chopped coarsely
50g Snow peas, trimmed
120g Bean sprouts
4 Tablespoons char siu sauce

Method

1. Heat 1 tablespoon of oil in a wok and cook pork until browned all over, remove, set to one side.

2. Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min’s until onion softens, add soy, lime juice and carrot stir fry 1 minute.

3. Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.

To Serve: Serve as is for a low carb meal or over rice.

All photos taken by me unless otherwise stated.

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