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 The Low Carb Luxury Online Magazine  
 
    February 2007    Page 5       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8      

 


Feature Articles
 Best of the Low Carb Blogs
 Make it Low Carb: Indulge!
 Steak Lovers' Tips!
 Valentine Sweets
 Low Carb Asian Cooking
 What about Osteoporosis?
 Letting Go of Stress
 Are Phereomones Real?


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                      Low Carb Taste Of The Orient for Valentine's Day

This Valentine's Day... Let East Meet West

Since food is one of the languages of love (also to be said of music, fine wine, and poetry), we wanted to give you some great low carb options for pulling out all the stops for unique meals to please the palate and set a mood... China is a country where the preparation and appreciation of food has been developed to the highest level. The art of Oriental/Chinese cooking has been developed and refined over many centuries.

Confucius loved and respected the art of cooking. He established culinary standards and proper table etiquette. Most of these are still considered to be the standards even today. Confucius taught that good cooking depends on the blending of various ingredients and condiments rather than the taste of the individual elements. He believed that in order to become a good cook one must first be a good matchmaker. The flavors of the ingredients must be blended with harmony. Without harmony there is no taste. He also stressed the use of color and texture in preparing the dish.

Low carb cooking is also about the marriage of flavors and balancing them with nutrition. And here, much of the art of great Oriental Cuisine lends itself beautifully to low carb dishes that burst with color and healthy ingredients. Cook and enjoy! But don't invite Confucius to your romantic Chinese dinner... three's a crowd... and he always wants to get the last word anyway.

                               

Imperial Chinese Sesame Chicken

Sauce:
    Imperial Chinese Sesame Chicken
  • 8 tablespoons chicken broth
  • 2 tablespoons soy sauce
  • 4 tablespoons Splenda
  • 4 tablespoons white vinegar
  • 1 teaspoon not/Starch
  • 1 teaspoon sake
Main Dish:
  • 8 ounces (about 2 pieces) skinless, boneless chicken breast
  • 1/4 cup vital wheat gluten
  • pinch of salt
  • 6 tablespoons water
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon chopped fresh garlic
  • 1/2 teaspoon chili oil
  • 2 teaspoons roasted sesame seeds
  • cold pressed peanut oil for deep frying
  • 12 oz steamed broccoli spears

In a small bowl, mix all sauce ingredients until well blended. Set aside.

Cut chicken breast into 1/2-inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add vital wheat gluten and mix well, coating chicken. Add 1 tablespoon peanut oil to chicken and mix to smooth and separate chicken strips.

Heat wok with medium flame, pour in peanut oil for deep frying. Heat oil to about 325°F. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off oil.

Heat wok again with an additional 1 teaspoon peanut oil. Add ginger, garlic and chili oil, stir frying until fragrant. Add sauce mix; stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on the sesame seeds before serving with steamed broccoli spears.

Makes 4 servings.   8.8 grams net carbohydrates per serving.


 


Shrimp with Honeydew

Shrimp with Honeydew
  • 3/4 lb shrimp, peeled and de-veined
  • 1 honeydew melon, peeled, seeded
    and cut thin slices
  • 1 teaspoon Splenda
  • 1/2 teaspoon salt
  • 1 Tablespoon soy sauce
  • 2 Tablespoons peanut or
    macadamia nut oil
  • 1 clove garlic, minced
  • 5 medium green onions, chopped
  • Dash black pepper

Heat frying pan or wok on high temp. When the pan is hot, add oil, garlic and shrimp. Stir well and add honeydew melon strips. Stir to mix, and add salt, Splenda, and soy sauce. Cover for 5 minutes. Do not overcook honeydew.

Add green onion, stir, and sprinkle with black pepper before serving.

Serves 3.   7.9 grams net carbohydrates per serving.


 

Almond Float

Almond Float
  • 6 gelatin sheets
  • 1 cup very warm (not boiling) water
  • 1/4 cup Splenda
  • 1 cup heavy cream
  • 1/2 cup lite coconut milk
  • 1/2 cup DaVinci Sugar Free
    Almond Syrup*
  • Assorted fresh berries
  • DaVinci Sugar Free Strawberry, Cherry, or Raspberry syrup

Dissolve gelatin sheets in warm water for 5 minutes. Stir to make sure they are completely dissolved.

Stir in Splenda and dissolve. Add heavy cream, lite coconut milk, and DaVinci Sugar Free Almond Syrup.

Pour into flat dish such as a round pie plate or quiche dish. Refrigerate several hours to harden.

To serve, arrange fresh berries over the top.

Serve with a splash of DaVinci Strawberry, Cherry, or Raspberry syrup — hence the name, almond float.

Makes 4 servings.   3.3 grams net carbohydrates per serving.

*Don't have DaVinci Sugar Free Almond Syrup? You can use DaVinci (or Atkins or Torani) Sugar Free Vanilla Syrup plus 1/2 teaspoon almond extract.


 


Lettuce Wrapped Shrimp
Lettuce Wrapped Shrimp
  • 1 lb raw shrimp
  • 2 Tablespoons Atkins or other
    low carb bake mix
  • 1/2 cup broken toasted blanched almonds
  • 1 small green apple,
    peeled, seeded and diced
  • 1 cup finely diced raw cauliflower
  • 3 green onions
  • 1 teaspoon sea salt
  • 1 Tablespoon white wine
  • Pinch of white pepper
  • peanut oil
  • lettuce

Shell and clean shrimp. Allow to dry. Chop up the shrimp into small pieces (but not too small.) Mix with Atkins or other low carb bake mix. Allow mixture to "set" for 10 minutes; then blend shrimp with peanut oil and drain. Set aside.

Wash and clean lettuce. Separate leaves and cut into round shapes (see picture.)

In a small bowl, mix diced apple and cauliflower. Chop up green onion.

Heat up wok or skillet, and pour in 1 Tablespoon of peanut oil. When hot, add shrimp, diced apple and cauliflower, and stir-fry quickly. Add green onion, white wine, salt, and white pepper. Remove contents to a bowl. Add toasted blanched almonds.

Serve by putting the shrimp mixture onto each lettuce leaf round.

Makes 4 servings.   6.5 grams net carbohydrates per serving.


 


Chicken Fried "Rice"

Chicken Fried Rice
  • 1/2 lb cooked, diced chicken breast
  • 1/2 head raw cauliflower,
    (grated to make 3 1/2 cups)
  • 2 teaspoons not/Starch
  • 3 green onions
  • 1/2 cup frozen green peas
  • 1/2 tsp garlic powder
  • 1/2 teaspoon ginger
  • 3 Tablespoons soy sauce
  • 3 eggs, beaten
  • peanut oil

In a wok or skillet, heat enough peanut oil to cover the bottom.

Fry finely diced white part of green onions for approximately 1 minute with garlic powder. Add grated cauliflower; sprinkle with not/Starch, and fry for 3 minutes, stirring constantly. Add frozen peas; stir fry for an additional 3 minutes.

Add soy, ginger, diced green onion tops, and cooked, diced chicken breast. Stir to mix well and brown.

Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat.

Serves 4.   7.5 grams effectivenet carbohydrates per serving.


 


Stir Fried Beef with Daikon

Stir Fried Beef with Daikon
  • 1/2 lb lean beef, sliced thin
  • 1 medium daikon radish,
    peeled and julienned
  • 1 small yellow onion, sliced
  • 1 clove garlic, minced
  • 2 Tablespoons peanut oil
  • 3 Tablespoons soy sauce
  • 2 Tablespoons Splenda
  • 1/2 teaspoon black pepper
  • 1 green onion, chopped
  • fresh chopped cilantro

In a small bowl, mix soy sauce and Splenda. Set a side.

Preheat skillet or wok to high temp. Add peanut oil when hot

Mix garlic, yellow onion and daikon in the skillet. Stir well. When daikon is tender, add sliced beef and stir to mix. Pour soy sauce mixture over beef and stir well.

When beef is cooked to your liking, (rare or medium), sprinkle black pepper, green onion and cilantro. Serve and enjoy!

Serves 4.   3.5 grams net carbohydrates per serving.

Copyright © February 2007  Low Carb Luxury


       

 

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