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THAI CHICKEN LETTUCE WRAPS

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THAI CHICKEN LETTUCE WRAPS

Made this last night. Looks like a lot of work but the hardest part was mixing up the natural peanut butter. Served it over Cauliflower. I’ll add this to the Recipe section for permanent reference. Just wanted you to see this.

Yield: 4 servings (about 3 wraps per serving)

INGREDIENTS:

For the Sauce:

  • 1 Tablespoon sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce – used low salt – still salty
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated fresh ginger
  • 1 Tablespoon honey (17.3 grams of Carbs) – Substituted 3 packets of Sugar Substitute
  • 1 Tablespoon creamy peanut butter – used a large rounded tablespoon of natural unsalted.
  • 1 Tablespoon coconut milk
  • 1 Tablespoon Sriracha (reduce if you prefer less spice)
  • 1/2 teaspoon cornstarch (1 tablespoon = 25 grams Carbs – 1/2 teaspoon => 4 grams Carbs – too little to worry about. Not sure if it was worth it.) 

For the Chicken:

  • 2 teaspoons coconut oil or canola oil.
  • 16oz. chicken, finely chopped – easier to cut and handle if partially frozen
  • 12 large outer leaves from a head of iceberg lettuce
  • 1/2 cup toasted peanuts. Toasted in a non-stick pan until started to brown.
  • 6 Thai chilies, thinly sliced (optional – these can be spicy!) Did not use.
  • 1 lime, cut into wedges – nice flavor.

INSTRUCTIONS:

In a small bowl, whisk together the ingredients for the sauce (sesame oil, rice vinegar, soy sauce, garlic, ginger, sweetener, peanut butter, coconut milk, Sriracha, and cornstarch). Whisk until evenly combined (some small lumps of peanut butter may remain).

Heat a large wok or sauté pan over high heat. When the pan is hot, add the oil (it should shimmer). Carefully add the chicken to the pan and cook, stirring continuously until the chicken begins to brown on the outside, 3-4 minutes. Add the prepared sauce to the pan all at once. Cook, stirring continuously, until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes.

Transfer the chicken to a serving dish. Serve immediately with the lettuce leaves, peanuts, chilies, and lime wedges on the side. Spoon about ¼ cup of chicken mixture, peanuts, and chilies on top of each lettuce leaf and squeeze a lime wedge over the top just before eating.

VARIATION: Serve over Riced Cauliflower – double the sauce recipe.

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Bacon & Butter: The Ultimate Ketogenic Diet Cookbook

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I’m not really a Cookbook reader. From the beginning, we have been modifying recipes to bring them into the Low Carb world. Every now and then, we spot a new concept and run with it. The Internet is a wealth of recipes – good – bad – and really bad.

Still – when Amazon had Bacon & Butter: The Ultimate Ketogenic Diet Cookbook by Richoux, Celby (2015-01-08) Rockridge Press. Kindle Edition, for under $3.00 – I could not resist.

book cover

Interesting little book.  It starts out with a relatively succinct and accurate description of Ketosis and the differentiation from generally accepted Low Carb food plans. The author clearly states that he is trying to bring the recipes into a basic ratio, as follows:

4: 1 and 3: 1 Ratios

When reading the recipes in this book, you will find the 4: 1 or 3: 1 distinction with the nutritional information. These ratios come from the classic ketogenic diet, developed for use by those with seizure disorders or other medical issues. Each of these ratios relates to the dietary units of fat in the recipe being four, or three, times the dietary units of the combined protein and carbohydrate content. Because fat is energy-dense, with 9 kilocalories per gram (kcal/ g) compared to 4 kcal/ g for protein or carbohydrate, meals tend to be smaller and more filling when a 4: 1 or 3: 1 ratio is used. While perfect ratios are ideal, a recipe usually will fall closer to one of these ratios or the other rather than being exact.

Richoux, Celby (2015-01-08). Bacon & Butter: The Ultimate Ketogenic Diet Cookbook (Kindle Locations 275-281). Rockridge Press. Kindle Edition.

Just to give you an idea of the recipes, here is his version of the Chocolate Mug Cake.

CHOCOLATE MUG CAKE

SERVES 1 TOTAL TIME: 10 MINUTES

This is the keto-version of the now-famous chocolate mug cake. Made with stevia instead of sugar and aided by extra egg, this fluffy, delicious chocolate cake will delight you. Top with whipped cream or serve with fresh berries for an added treat. Cooking spray 2 tablespoons cocoa powder 2 tablespoons stevia, or other sugar substitute Pinch salt 1 tablespoon heavy (whipping) cream ½ teaspoon pure vanilla extract 1 egg, beaten ¼ teaspoon baking powder

1. Spray the inside of a microwaveable mug with cooking spray.

2. In a medium bowl, mix together the cocoa powder,  stevia, and salt.

3. Add the heavy cream, vanilla, and the beaten egg. Mix to combine. Add the baking powder and mix again.

4. Continue mixing until there are no air bubbles.

5. Transfer the batter to the prepared mug. Microwave on high for 1 minute, 20 seconds.

6. Remove the cake from the microwave. Allow it to settle for 1 minute before inverting onto a plate to serve.

DELIGHTFUL DESSERTS

PER SERVING (1 CAKE)

RATIO: 3: 1

CALORIES: 146

TOTAL FAT: 11.3g

CARBS: 7.5g

Richoux, Celby (2015-01-08). Bacon & Butter: The Ultimate Ketogenic Diet Cookbook (Kindle Locations 4094-4111). Rockridge Press. Kindle Edition.

The Good:  For the price – you can not go wrong. There are some great recipes. Buy it – now.

The Bad: No pictures. My wife turned me on to the necessity of having a picture of the end game.

The Not So Good: Some of the recipes are a bit more complex than I like. But – hey – they’re great if you like to play

New Recipe: Japanese Beef and Vegetables – Sukiyaki

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Just posted a new Low Carb recipe for Japanese Beef and Vegetables – Sukiyaki.

Made it last night for dinner with friends.  

Finishing the left overs for dinner tonight.  Along with the one serving of Saki.

Let me know what you think.

Cheese Cake – Variation on the Theme.

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Last night we had dinner at friends.  We needed to bring over a dessert – Low Carb.  Opened the Fridge and explored the possibilities.

There was one 8oz package of cream cheese.  That’s it – Cheese Cake.  The only problem – the recipe required 3 of those packages and made 16 slices.  There were only going to be the 4 of us.  No problem. 

First we reduced the recipe by 2/3’s – well almost.  How do you get 1 1/3 eggs?  – I asked my wife.  Her response.  1 egg and 1 yolk.

Next we needed a pan that would work.  No go.  We did not have a small enough spring-form pan.  We did have 4 – 6oz ramekins.  Ah – individual Cheese Cakes.  Nice.

The almond meal crust – my wife insisted that we needed to make the full batch – I protested – but gave up.  She was right.  Not sure how she knew – experience – I guess. 

The cooking time needed to be reduced – 40 minutes was enough.

Took them out to cool.

While they were cooking, she sliced up some fresh strawberries to put on top.  She also blended one or two with a bit of water and sweetener.  Poured that on the slices – tossed and let meld.  They would be spooned on the individual pots as people desired.

They looked small – but the richness shown through.  More than enough – satisfying – and impressive.

Wonderful.  Wonderful. Wonderful.