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I did some recipe readjusting when I
decided to try to lose weight by cutting back on carbohydrates, all
those sugar and starches I loved so much. I
added whole-grains, seeds and nuts to both main and side dishes with sesame seeds, pecans
and hazelnuts. To improve more on the flavor content, I used bold ingredients
such as BBQ sauce, savory herbs and roasted peppers. For that
creamy, comfort food appeal that I find irresistible, I put in small
amounts of cheese. (Roquefort is especially great because of its
pungent taste.) And I took old favorites away like lasagna and
substituted slices of zucchini for the noodles. All this
experimenting led to the following tasty low-carb recipes. Bon
Appetit!
1. Guacamole with
Radish, Cauliflower and Shrimp
1/2 small cauliflower (1 1/2 lbs)
2 tablespoons fresh lemon juice
1 small onion, chopped
1 serrano chili, seeded, chopped
3/4 teaspoon salt
2 ripe avocados
1/2 cup cilantro leaves, chopped
1 plum tomato, seeded, chopped
1 bunch radishes, trimmed
1/2 lb cooked, shelled, de-veined
shrimps
Method:
Cut cauliflower into flowerets; reserve
stems for other use. Add lemon juice to bowl of water; add
flowerets to prevent discoloration. Chop onion, serrano chili
and 1/2 teaspoon salt in food processor. Prepare avocados.
Holding avocado firmly with fingertips, slice around center, up to but
not through pit. Twist top half of avocado; it should separate
easily and cleanly from bottom half. With avocado in hand,
strike pit with midpoint of knife blade and pull up to pop out.
Gently insert a large spoon between skin and flesh to scoop fruit out
in one piece. Coarsely mash flesh in bowl with fork. Mix
in onion mixture, cilantro and remaining salt. Transfer to bowl;
top with tomato. Drain cauliflower; pat dry. Arrange
cauliflower, radishes and shrimp around guacamole.
Nutrient Value Per Serving:
172 calories, 11 g fat (2 g saturated),
11 g protein, 10 g carbohydrate, 5 g fiber,
403 mg sodium, 74 mg cholesterol
2. Creamy Broccoli
with Toasted Pecans
1 large head broccoli (about 2 lbs),
tough ends trimmed and stems peeled
1 1/2 teaspoons salt
1/3 cup sour cream
1/2 cup shredded cheddar cheese (2 oz)
1 tablespoon butter
1/4 cup chopped pecans
Method:
Bring 6 cups water to boiling in large
saucepan. Cut broccoli stems crosswise into coins; cut head into
flowerets. Add broccoli flowerets, broccoli stem coins and 1
teaspoon salt to saucepan. Return to boiling; cook, stirring
occasionally, until broccoli is tender, about 8 minutes. Drain
in a colander. Process broccoli in food processor until somewhat
smooth, scraping down sides of work bowl as necessary. Add sour
cream and remaining 1/2 teaspoon salt; puree until smooth. Spoon
broccoli mixture into microwave dish. Stir in cheese. Melt
butter in small skillet over medium heat. Add pecans; toast
until fragrant, 2 to 3 minutes. Microwave broccoli mixture on
high until heated throughout, about 1 minute. Pour pecans with
butter over broccoli. Serve hot.
Nutrient Value Per Serving:
230 calories, 18 g fat (8 g saturated),
11 g protein, 12.1 g carbohydrate, 6.5 g fiber,
876 mg sodium, 31 mg cholesterol
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