Author: admin

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Low carb orange chicken

This is a very low carb dish with including cauliflower rice as net carbs of seven grammes
Servings: 1

Equipment

  • 1 Ninja Foodi
  • 1 Cast Iron Skillet
  • 1 Whisk

Ingredients

  • 6 oz chicken breast
  • 1/3 cup fresh orange juice about 1 medium orange
  • Zest of 1 orange
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1-2 tbsp erythritol
  • 1/2 tsp garlic powder
  • 1 tsp fresh grated ginger
  • 1/4 tsp red pepper flakes optional, for heat
  • 1 tsp psyllium husks
  • 2 tbsp water

Instructions

Pepare the Chicken

  • Season the chicken pieces with salt and pepper. If breading is desired, lightly coat the pieces with almond or coconut flour.
  • Heat the avocado oil in a large skillet over medium-high heat. Cook the chicken until golden brown on all sides and cooked through (internal temp 165°F/75°C). Remove the chicken from the skillet and set aside.

Make the Sauce

  • In a small bowl, whisk together orange juice, orange zest, soy sauce, vinegar, sesame oil, sweetener, garlic powder, ginger, and red pepper flakes.
  • In another small bowl, mix the xanthan gum (or arrowroot) with water until dissolved.
  • Pour the orange sauce mixture into the skillet over medium heat. Let it simmer for 1-2 minutes.
  • Slowly add the xanthan gum mixture while stirring continuously until the sauce thickens to your desired consistency.

Combine and Serve

  • Add the cooked chicken back into the skillet, tossing to coat evenly with the thickened sauce. Simmer for another minute to meld the flavors.
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Semi Dry Aloo Gobi Recipe

Ingredients:

  • 2 medium rutabagas, peeled and cubed (about 1-inch pieces)
  • 1 small cauliflower, cut into small florets
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, slit (optional)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (optional)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp amchur powder (or 1 tsp lemon juice)
  • Salt to taste
  • 3 tbsp oil
  • Fresh coriander leaves, chopped, for garnish

Instructions:

  1. Microwave the Rutabaga:
    • Place the peeled and cubed rutabaga in a microwave-safe bowl with 2 tablespoons of water.
    • Cover and microwave on high for 7-10 minutes, checking halfway through. Stir and continue microwaving in 1-2 minute intervals until the rutabaga is fork-tender but not mushy.
    • Drain any excess water and set aside.
  2. Blanch the Cauliflower(optional):
    • Bring water to a boil in a pot. Blanch the cauliflower florets for about 3 minutes. Drain and set aside. This step ensures even cooking.
  3. Tempering:
    • Heat oil in a large pan or skillet over medium heat.
    • Add cumin seeds (and mustard seeds, if using). Let them crackle for a few seconds.
    • Add green chilies (optional) and chopped onions. Sauté until the onions turn golden brown.
  4. Add Tomatoes and Spices:
    • Add the chopped tomatoes and cook until soft and the oil starts to release, about 5-6 minutes.
    • Add turmeric, coriander, cumin, red chili powder, and salt. Stir and cook the spices for 1-2 minutes to release their flavor.
  5. Cook the Vegetables:
    • Add the microwaved rutabaga and the cauliflower florets to the pan. Mix well so the vegetables are coated in the spice mixture.
    • Cover and cook on low heat for about 8-10 minutes, stirring occasionally. Ensure the vegetables are tender but still firm. If necessary, add 1-2 tablespoons of water and cover to help soften them further, but aim to keep the dish semi-dry.
  6. Finish with Garam Masala and Amchur:
    • Once the rutabaga and cauliflower are cooked, sprinkle with garam masala and amchur powder (or lemon juice). Stir gently.
  7. Garnish:
    • Turn off the heat and garnish with fresh coriander leaves.
  8. Serve:
    • Serve hot with roti, naan, or paratha, or as a side dish with rice.
Posted on

Semi Dry Aloo Gobi Recipe

Ingredients:

  • 2 medium rutabagas, peeled and cubed (about 1-inch pieces)
  • 1 small cauliflower, cut into small florets
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, slit (optional)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (optional)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp amchur powder (or 1 tsp lemon juice)
  • Salt to taste
  • 3 tbsp oil
  • Fresh coriander leaves, chopped, for garnish

Instructions:

  1. Microwave the Rutabaga:
    • Place the peeled and cubed rutabaga in a microwave-safe bowl with 2 tablespoons of water.
    • Cover and microwave on high for 7-10 minutes, checking halfway through. Stir and continue microwaving in 1-2 minute intervals until the rutabaga is fork-tender but not mushy.
    • Drain any excess water and set aside.
  2. Blanch the Cauliflower(optional):
    • Bring water to a boil in a pot. Blanch the cauliflower florets for about 3 minutes. Drain and set aside. This step ensures even cooking.
  3. Tempering:
    • Heat oil in a large pan or skillet over medium heat.
    • Add cumin seeds (and mustard seeds, if using). Let them crackle for a few seconds.
    • Add green chilies (optional) and chopped onions. Sauté until the onions turn golden brown.
  4. Add Tomatoes and Spices:
    • Add the chopped tomatoes and cook until soft and the oil starts to release, about 5-6 minutes.
    • Add turmeric, coriander, cumin, red chili powder, and salt. Stir and cook the spices for 1-2 minutes to release their flavor.
  5. Cook the Vegetables:
    • Add the microwaved rutabaga and the cauliflower florets to the pan. Mix well so the vegetables are coated in the spice mixture.
    • Cover and cook on low heat for about 8-10 minutes, stirring occasionally. Ensure the vegetables are tender but still firm. If necessary, add 1-2 tablespoons of water and cover to help soften them further, but aim to keep the dish semi-dry.
  6. Finish with Garam Masala and Amchur:
    • Once the rutabaga and cauliflower are cooked, sprinkle with garam masala and amchur powder (or lemon juice). Stir gently.
  7. Garnish:
    • Turn off the heat and garnish with fresh coriander leaves.
  8. Serve:
    • Serve hot with roti, naan, or paratha, or as a side dish with rice.