Tag: Low Carb

Dinners

Recipe—Mandarin Beef Stir-Fry

Diva di Cucina

It’s always great when you can find a healthy low fat dinner that has incredible flavor. This stir-fry is one of those dinners. Stir-fries are typically Asian dishes jam packed with veggies and sometimes meat. They are great because they cook fast, are usually really good for you, and can be a one dish main course saving on dirty dishes! When you cook stir-fries quickly over high heat the juice is seared inside the vegetables and meat retaining texture and flavor. The ginger in this recipe goes so nicely with the sweetness of the mandarins and the beef is tender and flavorful. Whip up this quick and delicious stir-fry for dinner tonight!

Note: The meat requires quite a bit of time to marinade so don’t forget to do the first few steps well ahead of time. If you like heat, add a dash of crushed red peppers. The spicy with the sweet from the oranges is a lovely combination. 

INGREDIENTS
1–1 1/2 lbs rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp dry sherry
2 garlic cloves, minced
1 tsp fresh grated ginger
salt and pepper
2 tbsp peanut oil, divided
1 large yellow onion, chopped
5 mandarin oranges/clementine’s
1/2 c beef stock
4 baby bok choy, sliced
1 c snow peas

STEPS

  • In a large bowl, stir together soy sauce, sherry, garlic, ginger, salt and pepper.
  • Add meat, cover, and allow to marinade for several hours.
  • Heat 1 tablespoon of the peanut oil in a large non-stick wok and fry onions until softened and golden.
  • Remove onions from heat and set aside.
  • Add the remaining tablespoon of oil to the wok, turn heat to high, and add beef.
  • Cook the beef over the high heat moving constantly until all sides are brown. The high heat will sear all the juices inside.
  • Lower the heat and return the onion to the pan.
  • Squeeze the juice from 2 mandarins into the pan.
  • Cook down for a few minutes until liquid is reduced.
  • Add the beef broth slowly while stirring.
  • Continue to cook until the liquid is reduced to almost nothing, about a tablespoon. Note that this will take awhile
  • Add the bok choy and segments from the 3 remaining mandarins.
  • Turn the heat down and toss gently until the vegetables are cooked to desired doneness.
  • Add the snow peas to the wok for the last minute.
  • Remove from heat and serve. 
Appetizers, Side Dishes, Snacks

Recipe—Kale Chips

Diva di Cucina

I am someone who does all my menu planning and grocery shopping on the weekend so that I don’t have to worry about making any extra trips to the grocery store during the week. Being the working mom of a toddler keeps me busy enough Monday–Friday. I receive my produce delivery early in the week and one of my recent deliveries had an unexpected bunch of kale that didn’t really fit with anything I had planned on the dinner menu. I decided to use it for a healthy after school snack for my munchkin.

I have seen kale chips popping up all over the place so thought I would give them a try. While they may not look ultra appealing, they are delicious! My son and I gobbled them up. They are so addicting! Even my son kept coming in to the kitchen asking for more chips. While they totally taste best fresh out of the oven, they were still good the next day. They just loose some of that fresh crispiness over time. These are a perfect snack for those people watching their carbs or calories and they really were quick and easy to make. Perfect for snacking!

INGREDIENTS
1 bunch kale
olive oil
kosher or sea salt

STEPS

  • Preheat oven to 350º.
  • Tear the kale leaves into bite sized pieces stripping out the inner stalks.
  • Wash well in water and dry as much as you can. (I used my salad spinner and it worked great!)
  • Evenly distribute the leaf pieces on a large cookie sheet and drizzle with olive oil.
  • Toss to coat.
  • Sprinkle with salt.
  • Place in oven and bake for 10–15 minutes or until the kale is crisp.
  • Best enjoyed while warm and fresh!
Salads, Sandwiches

Recipe—Classic Chicken Salad

Diva di Cucina

Trying to figure out what to make for your next luncheon or picnic? Search no further! This classic chicken salad recipe is perfect for these warm summer months. During the summer I like cool refreshing sandwiches and chicken salad is always at the top of the list. This recipe is simple, delicious, and a classic. It is perfect in sandwiches or served in a tomato over a bed of lettuce. Heck, I’ve even just gone at it with a fork, I won’t lie. I will say this is better than anything you will find at the deli counter and it is so easy to make. The inclusion of lemon juice and parsley gives this chicken salad a certain freshness that others don’t have.  This is one of those recipes that just gets better over time. I ate this three days after I had made it and it was amazing how much the flavors all intensified. It’s good stuff, Maynard!

Note: This calls for boiled chicken breasts but I have also made it with leftover grilled chicken and it gave the salad a really nice flavor and texture.

INGREDIENTS
4 boneless skinless chicken breasts
1 stalk celery, sliced
1 c mayonnaise
1 tsp mustard
2 tsp lemon juice
1 green onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tsp salt
pepper

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Dice chicken into small pieces.
  • In a large bowl combine chicken and celery.
  • To make your dressing mix together the mayonnaise, mustard, lemon juice, green onion, parsley, salt and pepper.
  • Pour the dressing over the chicken and celery and stir to coat.
  • Refrigerate until ready to serve.
Salads, Side Dishes

Recipe—Kohlrabi Dill Coleslaw

Diva di Cucina

A couple of weeks ago in my produce box I got a green turnip like item that had leafy greens coming out of the top and sides. I thought what on earth is this funny looking vegetable. Turns out it was kohlrabi and that I love it!

Kohlrabi is a member of the cabbage family and it looks like a light green turnip. It is crisp like an apple and has a bit of a bite to it like a radish but a mild sweetness to it similar to a coconut. I would like to say kohlrabi is delicious and I am hooked on it! I am forever a fan of this fabulous vegetable. It makes the greatest coleslaw ever!

My husband is not a huge fan of coleslaw or dill and when he ate this, the exact words out of his mouth were, “Oh my god babe, this is so good.” We both went back for seconds.This is not overly sweet like many typical types of coleslaw so it was the perfect low-carb complement to the sweet bbq sauce I used on my ribs. It was nice and crunchy and the bit of dill gave it a wonderful freshness. Kohlrabi dill coleslaw will be a regular summer side dish in our house from here on out!

INGREDIENTS
2 tbsp very finely chopped onions
1/3 c sour cream
1/3 c mayonnaise
1/2 tbsp mustard
1 tbsp lemon juice
1 tbsp fresh dill, chopped
2 tbsp parsley, chopped
salt and pepper
2 kohlrabi, peeled and grated
2 carrots, peeled and grated

STEPS

  • In a large bowl whisk together onions, sour cream, mayonnaise, mustard, lemon juice, dill, parsley, salt and pepper.
  • Mix in shredded kohlrabi and carrots.
Brunch, Dinners

Recipe—Chard and Mushroom Frittata

Diva di Cucina

By now you probably know, or have read that, I recently signed up for organic produce delivery. It’s always fun trying to come up with recipes that utilize as many of the ingredients as possible. I feel like I’m on an episode of Food Network’s Chopped. One of my latest boxes included red chard, crimini mushrooms, and green onions. As soon as I saw the produce I knew I had to make a frittata.

A frittata is an Italian version of an omelet and it somehow seems much fancier. Rather than having the ingredients as a filling like an omelet, a frittata’s ingredients are mixed into the eggs. Frittatas are typically started on the stovetop, finished in the oven, and served as slices. While it is typical to cook a frittata in a cast iron skillet I use a pie dish. Frittatas are fabulous in that they can be served for any meal and they are great for reheating. A frittata can be made up of any combination of ingredients so have some fun and get creative.

One of the many benefits of a frittata is that it’s a great way to get in some vegetables. Frittatas are low carb and are a healthy alternative to a cheesy omelet. I made this for dinner along with some sourdough toast and it was so quick and easy. Swiss chard is one of my favorite leafy vegetables and it is a fabulous source of vitamins, minerals, antioxidants, and fiber. It goes great when sautéed with garlic and is a wonderful complement to the earthy flavor of crimini mushrooms. I was very pleased with how this recipe turned out and will most certainly be making it again.

 Note: If chard is not available, spinach is a great substitute. 

INGREDIENTS
2 tbsp olive oil
2 c crimini mushrooms, thinly sliced
1 tbsp garlic, minced
1 bunch red chard, thoroughly washed
8 eggs
2 tbsp milk
2 green onions, sliced
salt and pepper
1/2 c Parmesan cheese

STEPS

  • Preheat oven to 375º.
  • Separate the stems from the leaves of the chard.
  • Roll the leaves of the chard up together and slice into strips about a 1/2” wide.
  • In a large skillet heat the olive oil over medium-high heat.
  • Add the mushrooms and garlic and cook until mushrooms are soft and lightly browned, about 10 minutes.
  • Add the chard to the skillet and cook until limp but still a bright green color, about 4 minutes.
  • Remove skillet from heat and transfer veggies to a greased pie dish making sure that the veggies are distributed evenly.
  • In a medium bowl whisk together eggs, milk, green onions, and salt and pepper.
  • Pour the egg mixture over the veggies making sure that the mixture covers the dish completely.
  • Bake for 20–25 minutes or until eggs appear set.
  • Sprinkle with the cheese and finish under the broiler for an additional 3 minutes.
  • Remove from oven and allow to cool for a minute.
  • Cut into slices and serve.
Dinners

Recipe—Creamy Mushroom Artichoke Chicken

Diva di Cucina

This is a quick and simple chicken recipe that is easy enough to enjoy mid-week after work and impressive enough to serve up at a dinner party. Every time I have made this, my guests and family have “cleaned” their plates. It is a lovely creamy comfort dish that has loads of flavor. The Italian dressing from the marinated chicken and the capers give the dish a nice little zest and goes with the earthy mushroom flavor nicely. I love it served with rice or potatoes. You just will want to put this rich sauce over everything on your plate. Mmmmmm… If you actually have any leftovers they are great for lunch the next day! My work days always seem better when I know I will have a yummy lunch to enjoy later.

Note: If you are short on time you can cut the chicken into 1” cubes and it will cook much quicker.

INGREDIENTS
1 c Italian dressing
4 boneless skinless chicken breasts
3 
tbsp butter, divided
8 oz white mushrooms, sliced
3 
tbsp rice vinegar
1 pt whipping cream
3 
tbsp capers, drained
1/4 
teaspoon freshly ground black pepper
6.5 oz jar artichoke hearts, drained

 STEPS

  • Marinade your chicken breasts in the Italian dressing for at least 1 hour.
  • Using a large skillet melt 1 tbsp of the butter over medium-high heat and cook mushrooms until brown and tender, about 5–10 minutes.
  • Remove mushrooms from skillet and place to the side.
  • Add the remaining 2 tbsp of butter to the skillet and add the chicken breasts.
  • Cook the chicken for 10–18 minutes or until no longer pink, turning occasionally.
  • Transfer chicken to a serving dish and cover with foil to keep warm.
  • Remove skillet from heat and add the vinegar, stirring to loosen all the browned bits in the bottom of the skillet.
  • Return skillet to low heat and stir in cream, capers, and pepper.
  • Bring sauce to a boil and cook uncovered until thickened, about 4–6 minutes.
  • Return mushrooms to skillet and add artichoke hearts heating through.
  • Pour the creamy sauce over your chicken breasts and serve immediately. 
Side Dishes

Recipe—Sautéed Dandelions

Diva di Cucina

If you follow me on Facebook then you may have seen that I recently signed up for organic produce delivery. It is fabulous! Every other week a box of fresh organic produce, primarily from local farmers, is delivered to my doorstep. I get 13–15 lbs of assorted fruits and vegetables. I though this would be a fun way to start trying some new things.

In this week’s box I got a bunch of red dandelions. Yes, you read that right, dandelions, the very same green that you may consider to be an eye sore in your lawn. I had never known that this nuisance of a weed was edible. Not such a nuisance anymore is it?

According to the USDA dandelion greens rank fourth in leafy greens for overall nutritional value. They are extremely high in vitamins A, B, and C, as well as potassium, iron, and calcium. There is more iron in dandelions than spinach and more cancer fighting beta-carotene than broccoli or carrots. Dandelions have actually been cultivated for medicinal purposes for centuries. It is know to be used as a treatment for liver diseases since it helps to detoxify the body and anemia since it is so high in iron. As if that isn’t reason enough to try this leafy green it also aids in weight loss! Dandelions help to speed up your metabolism and reduce water weight.

So now that we know how fabulous they are for you what on earth do we do with them!?!? Apparently dandelions are popular as an addition to a fresh salad or soup, can be used to make a tea, and are frequently cooked as a side dish. I opted for the latter. The bunch that I recevied was huge. I never knew that they could grow to be so big. The sautéed dandelions were very similar to cooked spinach or red chard with an overlying bitter tinge. I personally love cooked spinach so I liked the dandelions. However, I will say my husband and son were not fans. I’m glad I tried them and can now say I have served my family weeds for dinner. Next time I will probably use them as a veggie in a frittata or omelet rather than on it’s own as a side dish.

Note: While the dandelions that grow in your yard may be edible, they are probably not safe for consumption. Anything that gets put on your grass or soil has to be safe for eating if you are going to harvest them. Unless your yard has been organically cared for over the past 3–4 years your dandelions are not safe to consume. Dandelions safe for consumptions can be found at some local grocery stores and possibly at your local farmer’s markets. 

INGREDIENTS
3–4 tbsp olive oil
1 tbsp garlic, minced
1 bunch of dandelion greens
salt and pepper
half a lemon

STEPS

  • Thoroughly wash and drain your dandelions.
  • Roughly chop the leafy greens.
  • Heat olive oil in a large skillet over medium heat and add garlic.
  • Cook garlic until soft.
  • Add the chopped dandelions to the oil and toss to coat.
  • Sauté the dandelions until tender, about 10 minutes or so.
  • Season with salt and pepper and squeeze the juice of half a lemon over the greens.
Dinners

Recipe—Shrimp Scampi

Diva di Cucina

I am a girl that loves her seafood. How can you be from California and not love fresh fish? Shrimp scampi is one of my favorite ways to eat these delicious little crustaceans. Not only does it taste delicious, but it also has a very elegant appeal to it. If you are a garlic and butter lover then this is right up your alley. I have been making this for years and I was shocked when I made this last week and even my toddler kept asking for more, and more, and more. The little guy just couldn’t get enough. I think it is safe to say he likes shrimp scampi and thankfully doesn’t have a shellfish allergy. Phew! Shrimp scampi is wonderful served over pasta and is just as good when eaten with a green salad and some crusty bread to soak up all the garlicky buttery goodness. This recipe really is quick and easy. Most of your time will be spent cleaning and peeling your shrimp so to help expedite the process I recommend purchasing shrimp that are already cleaned and out of the shell. You might pay a little more, but in my mind it is so worth it.

Note: Cooking time may vary based on the size of the shrimp you use. If serving with pasta I recommend linguine.

INGREDIENTS
1 lb large raw shrimp, peeled and deveined
3/4 c white wine
1/4 c olive oil
1/2 c butter
3 tbsp garlic, minced
1/4 tsp paprika
salt to taste
1/2 tbsp parsley
grated parmesan cheese

STEPS

  • In a large skillet over medium heat combine wine, olive oil, butter, and garlic. Bring just to a boil.
  • Allow sauce to simmer for 3–4 minutes to reduce.
  • Add in paprika, salt, and shrimp.
  • Cook for 6–7 minutes or until shrimp turns pink. Be sure not to overcook.
  • Mix in the chopped parsley and remove from heat.
  • If serving over pasta pour a good amount of the sauce into your pot of cooked, drained pasta and toss to coat.
  • Spoon the shrimp over pasta or onto a serving dish, top with more sauce, and finish off with a liberal amount of parmesan cheese.
Dinners

Recipe—Crock-Pot Chicken Cordon Bleu

Diva di Cucina

The crock-pot is a fabulous invention that I don’t utilize enough. What’s not to love about a simple appliance that has dinner ready for you when you get home from a long day at work? Being a working mom I am always looking for quick and delicious dinner recipes to feed my family. This recipe is so easy to put together and it fills your house with such a wonderful smell. Your mouth will be watering as soon as you walk through the door. I love the salty flavor of the ham with the creamy melted Swiss cheese. The slow cooked chicken breast is moist and just falls apart. This certainly has the same flavors as the real deal but is so much easier to make.

Note: If your croutons don’t maintain a crunchy texture, transfer the chicken to an oven safe dish when it is done in the crock-pot and finish the chicken breast off under the broiler for 2–3 minutes. For a low carb alternative just skip the crushed croutons. 

INGREDIENTS
4 boneless skinless chicken breasts
10.75 oz can cream of chicken soup
3/4 c milk
8 slices of ham
1 c Swiss cheese, shredded
1 c croutons, crushed
1/4 c butter, melted

STEPS

  • In a small bowl mix together the cream of chicken soup and milk.
  • Pour enough of the soup mixture into your crock-pot to cover the bottom.
  • Place chicken breasts in the bottom of the crock-pot and drizzle with additional sauce. (I had some leftover.)
  • Fold slices of ham in half and put two slices on top of each chicken breast.
  • Cover the ham with the shredded Swiss.
  • Sprinkle the crushed croutons over the top.
  • Drizzle with melted butter.
  • Cover, and cook on low heat for 4–6 hours, or on high heat for 2–3 hours. Be sure your thermometer reads 160º when stuck in the thickest part of the chicken breast.

Side Dishes

Recipe—Loaded Baked Cauliflower

Diva di Cucina

Whenever I want to try and drop a few pounds I typically opt for a low carb diet. That means cutting back on those delicious carbohydrates like pasta, bread, and potatoes. I really love my potatoes, and while there is no substitute for the real thing, this is as close as you can get to a loaded baked potato. This recipe is one of the many reasons I LOVE low carb dieting. I mean come on! A diet where you can eat bacon and cheese and still loose weight? You will not feel deprived while eating this for dinner. This recipe is certainly not a low calorie recipe, but it is a fantastic way to make a flavor packed vegetable dish that is very satisfying. If you have a picky eater that doesn’t typically like veggies give this a try. You may find out that they love cauliflower.

Note: If you want to make a healthier version of this recipe use low fat sour cream and cheese and substitute turkey bacon for regular.

INGREDIENTS
head of cauliflower prepared and broken up into florets
1 c sour cream
1 c cheddar cheese, shredded
3 green onions, chopped
6 slices cooked bacon, chopped or crumbled
salt and pepper

STEPS

  • Bring a large pot of water to boil.
  • Add in the prepared cauliflower florets and cook for 6–8 minutes or until easily pierced with a fork.
  • Remove cauliflower from water and allow to cool.
  • Preheat oven to 350º.
  • While the cauliflower cools, stir together sour cream, 1/2 of the cheese, 1/2 of the green onions, and 1/2 of the bacon in a large bowl. Add salt and pepper to taste.
  • Chop cooked cauliflower into small pieces and add to the sour cream mixture. Be sure to give it a good stir.
  • Place mixture in a medium baking dish and top with remaining cheese and bacon.
  • Bake for 20 minutes.
  • Garnish with the remaining green onions just before serving.