Catering Melbourne Blog

Do you have an interest in cooking? Or, are you interested for some of the low carb chicken recipes? If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes. So read on for your great advantage.

So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, ? cup of grated parmesan cheese, ? teaspoon of garlic salt, ? teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil.

In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!

The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, ? cup of salad oil, ? cup of balsamic vinegar, ? cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ? teaspoon of red pepper flakes, ? teaspoon of dried thyme, 1 teaspoon soy sauce, ? Worcestershire sauce, ? teaspoon cayenne, and ? teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.

So you are fresh to a low carb way of dieting are you? If so, there is no doubt that you have many queries about how the low carb plan works, what to eat and not to eat, and about the low carb rules. Well, the best recommendation that I can give you to read on and note every significant thing about the low carb in your head.

The low carb in general is often mistaken as a short term diet fad. The truth holds that low carb is not a short term and a quick fad diet, where you just follow a formula for a few weeks and then lose a few weights then in the end go back to your old eating routines.

With that, it is then necessary to consider that when you deal with low carb, you are dealing about a lifestyle change. In the principle of this one of the latest diet fads, you need to acknowledge how the foods make your body feel and how to feed it properly. Engaging in this diet fad is not just about eliminating sugar and starchy foods. It also means replacing all those carbohydrates that you eliminate with high quality and nutritious proteins as well as quality fats as well.

Essentially, the low carb way of eating is considered to have given several benefits to the dieters? health and thus aid them in losing weight. So in line with such great news that this form of dieting contributes to the conditions of its followers, it is a common knowledge that when dealing with the low carb, a knowledge that many people cannot eat large amounts of carbohydrate foods such as sugar and starches without making and storing body fats is greatly expected.

Speaking of this latest diet fad, it is also interesting to know that under its principle, all the carbohydrates, except for the dietary fiber, are absolutely broken down into simple sugars molecules and is done through the digestive process. Also considered under the low carb principle is that the body will not burn fat for fuel unless a steady supply of easy-to-burn is there.

The low carb dieting also holds the principle that when the blood sugar remains stable after the process for following the low carb diet, the dieters will no longer be able to feel for food longing and the since the ketones are produced through the low carb dieting, the presence of the ketones are then vital for controlling the hunger. Thus the dieter will be able to lose fat and eventually lose weight.

An omelet or omelette is a breakfast food that consists of an egg based wrapper around a filling of your favorite foods. Omelets are very easy to make and require little time to create. Always be sure that your fillings are pre-cooked or able to be finished in the time available.

Basic ingredients needed for one omelet:

2 eggs
Oil, non-stick spray, butter or margarine
Salt and/or pepper (optional to taste)
Filling

Suggested fillings for an omelet:

Ham, cheese, green peppers and onions
Chopped chicken, Swiss cheese and pre-cooked bacon
Pre-cooked bacon and sausage
Broccoli or most other seasonal vegetables
Chopped tomatoes, optionally with the gooey seedy parts removed
Pan fried garlic, mushrooms, and fennel
Zucchini and leeks
Cheese; cheddar, pecorino Romano, blue cheese, Swiss.
Spinach, cheese and pinenuts.
Sauteed spinach
Pancetta, wood fired or lightly roasted baby potatoes & fresh herbs
New potatoes, mushrooms and cheese
Sausage, mushrooms and blue cheese
Smoked salmon, crispy potatoes and herbs with sour cream
Smoked salmon, brie and fresh herbs
Prawns and brie with fennel confit
Pancetta, bocconcini and basil

These suggested fillings are only to give you ideas. Basically, you may use any fillings that you like. Egg omelets can be different every time you make them!

Chop up the filling and add them to a pan with Oil, non-stick spray, butter or margarine. Stir occasionally and allow to cook until done. If you are using meats, such as chicken, pork, beef or fish pre-cook the meat before adding to the filling. Note that if you will be using a cheese product you do not add it to the filling at this time.

Mix or whisk the eggs in a bowl until they are evenly colored. Add salt and pepper to taste. You may add water or milk to the eggs to thin them out if desired. If you are limiting cholesterol in your diet you may separate the eggs and use only the whites. If you choose to do this use 3 to 4 eggs instead of two.

Pour the egg mixture into a cool skillet or frying pan. Rotate the pan until the eggs cover the entire surface of the pan. Turn the heat setting to about the middle - not too hot. Stir constantly until the egg mixture becomes solid. If you do not stir the eggs enough you may have some difficulty in getting the upper portion of the eggs to solidify. If this happens you can lift the edges of the eggs and tilt the pan slightly to allow the still liquid egg mixture to flow under the solidified part.

Loosen the egg at the edges until you can slide a spatula under the eggs. You will need to flip the eggs carefully to avoid breaking them up.

Once you have flipped the eggs it is time to place the hot filling on top of the mixture. Cover 1/2 of the egg mixture with your chosen fillings. If you decided to use cheese now is the time to add it.

Slip the spatula under the half that doesnt have the filling and flip it over to enclose the filling,

After folding your omelet, you may want to top it with grated cheddar cheese, hollandaise sauce or other topping. You may also garnish the omelet with cream cheese or sour cream.

TANDOORI CHICKEN

Ingredients:

6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
Red pepper powder
Dash Garlic powder
Salt to taste
1 tsp Ground jeera
Soy sauce (or yogurt needed only if tandoori masala is used)

Method

If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make deep cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt, you’ll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON’T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. Cook the chicken until it starts turning brown and the cuts you made start “expanding.”

SAMBAR

A liquid substance traditionally eaten with dosai, idli, vadai and rice, among other things.

INGREDIENTS:

1 large Onion, chopped into big pieces
Vegetables, like carrots, sweet potatoes, pumpkin,
Some curry leaves (if available)
Coriander leaves chopped 1T (cilantro)
Juice of tamarind size of perhaps
1/2-3/4 cup Thur dal (cooked)
Salt to taste
3/4 tsp Turmeric powder
3/4 tsp Mustard seeds
1/2 tsp Fenugreek seeds (optional)
1 tsp Oil
2 tsp Coriander seeds
1/8 tsp Asafoetida (hing)
2 tsp Chana dal
10-15 whole red chilis, to taste
3-6 tsp Coconut (shredded)

PROCEDURE

Fry coriander seeds, asafoetida, chana and chilis and grind with coconut, use shredded dried if too lazy to deal with fresh. The quantity of coconut varies according to taste. Fry the onion for about 5 minutes in a little oil with the turmeric powder. Add the vegetables and some water and cook. I would add hard to cook veg-gies like carrot and chatyote first and cook for a while before adding sweet potatoes and pumpkin.(Can make this also with a single vegetable, no need to use all of them.) Don’t overcook veggies, but when just cooked, add the tamarind juice, curry leaves and salt to taste, Soon after adding the tamarind juice, take a separate frying pan and heat up the 1T oil. When hot enough so that the mustard seeds will crackle when thrown in, put the mustard seeds in, once the crackling has stopped add the fenugreek seeds and stir until they turn a dark brown color (don’t burn). Then add this the boiling mixture. Boil all together for another 5 minutes until the raw tamarind smell has left the solution. Now add the paste of masala and coconut and add the dal.Bring to a boil and switch off. Add chopped cori-ander leaves.

Takes 2-3 hours for the flavour to settle down, but can be eaten right away also.

NOTES: Vegetables that must NOT be used are those that belong to the cabbage and caulflower families. While frying ingradients for the paste, throw in the cori-ander seeds first and fry awhile before putting in the oth-ers, otherwise the coriander seeds won’t fry properly and will taste pretty awful.

CHUTNEY

INGREDIENTS:

1.5 cups coconut (shredded)
1.0 channa dhal (roast until golden brown)
2-3 green chillies
1 inch ginger
2-3 tsps jeera
0.5 tsp tamarind concentrate (or lemon juice)
salt to taste

PROCEDURE

Grind above in a blender. season with hing,mustard seeds and curry leaves.
Chutney variant #1.. grind 2 bunches coriander leaves for lip-smacking ‘coriander chutney’

Chana Masala

INGREDIENTS:
2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter

Method

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

COCONUT BURFI

INGREDIENTS:
700 gms Sugar
2 Coconuts
35 gms Cashewnuts
7-8 Cardamom
70 gms Ghee

Method

Shred the coconut. Break the cashewnuts into small pieces and fry them in ghee. Powder the cardamom. Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. After sufficient stirring, add the fried cashewnut pieces and ghee and stir the mixture well. Add the powdered cardamom and mix it thoroughly and stop heating. Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into rectangular pieces while hot.

You just moved in, unpacked, decorated and now you want to show off your new spot to your friends and bask in compliments and those delightful oohs and aahs. You need a cool housewarming party idea to go with your new space and your new you. How about a Moroccan Chicken Tagine Dinner with all the bells and whistles? Picture it! Mint tea, exotic flavors, wax luminaries, a little belly dancing entertainment, unique, original and chic! Roll up your sleeves and lets do it!!

A little intro to Moroccan Tagines:

Moroccan cuisine is unique, healthy, flavorful and synonym of sophistication. The main attraction of a Moroccan dinner is the Tagine. A Tagine is both the conical shaped clay dish and the entrée itself that usually consists in a chicken, lamb or meat stew with one or more vegetables.

The meal:

Cocktails, Kalamata Olives, cheeses and beef kabobs, as appetizers, are a great way to start your evening, followed by an eggplant salad. Use some warm pita bread for both the salad and the entrée. Now, comes the main attraction, the famous Tagine. Though they are hard to find, Tagines are becoming more popular. Authentic Tagines are only made in Morocco and out of clay and not cast iron which. Cooking in clay enhances the flavor during the cooking process. Make sure the Tagines are lead free and safe for cooking as many out there in the marketplace contain lead and represent a health hazard. For a gathering of more than 4 people use the Tagine to serve and present rather than cooking in it unless you have more than one. Remember to keep the dinner a secret at all times until you unveil the lid table side or as a center piece. If you want to be daring and have a blast make all your guests eat using the pita bread and their fingers (there is Moroccan etiquette for finger eating too…)

While they are still raving about the entrée serve them a hot and sweet green tea with mint. You can use typical Moroccan hand decorated tea glasses to serve the hot tea and garnish it with fresh mint leaves and some baklavas.

Entertainment:
While you and your guests are enjoying drinks and smooth Arabian fusion music (Buddha bar style) sneak away and in no time switch the music, dim the light and open the door for a belly dancer to come in and put on a show with audience participation that will make this housewarming party a “More Rock’n” one. A belly dancer can be hired from $75.00 to $125.00 for a 30 min show.

Stir fry method of cooking is very healthy. It uses less oil and leaves the food crisp and not overly cooked, and thus not stripping out all the nutrients and vitamins from raw food especially vegetables. Stir frying only takes a matter of minutes if you follow these few easy steps.

1.Well equipped

Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn’t give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.

2.Prepare your ingredients

All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.

3.Seasoning a must.

Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.

4.Meat first, vegetables second

For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.

5.Sauce and seasoning

Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it’s just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.