On Wed, 07 Jan 2004 15:34:34 +0000, r+p rosie wrote:
i have two large, left over chicken breasts and a thigh. i want to make a
LC, creamy, hot dish. i will serve mashed cauliflower on the side.

"Creamy" is certainly underspecified (containing cream? unctuous? rich?).
"Hot dish", depending on your dialect, may be as well (in some areas
"hotdish", usually without the space, denotes a quite limited family
of casseroles).

Those protests aside,
you have chicken,
you want to make food.
Girl, your options are _unlimited_.


Chicken stroganoff:
Brown chicken, reserve.
Saute onions commensurate with your carb level, and mushrooms.
Combine, season to taste, simmer with a little stock, finish with
whipping or sour cream.

Chicken paprikash:
Brown chicken, reserve.
Sautee onions and ripe peppers commensurate with your carb level
Combine, cover, simmer, adding a little stock if it gets dry.
Finish with whipping or sour cream.

Chicken curry:
Combine curry powder with vinegar to make a thick paste, then thin with
a bit of oil, salt to taste. Rub curry paste into chicken, let sit at
least a half hour to season.
Brown the chicken. Add veggies of your choice (broccoli is surprisingly
good, as are mushrooms), saute a bit to flavor the veggies, cover and
simmer until the veggies are tender, adding a bit of water if necessary.
Optional: finish with a bit of coconut milk.

Chicken piccata:
Slice or pound chicken thin. Brown, move to serving plate. Pour off all
but about a tablespoon of chicken fat, deglaze the pan with brandy (or
wine, if you can stand the carbs) over low heat, add a couple tablespoons
of lemon juice, whisk in a pat of butter to thicken. Throw in a couple
teaspoons of capers before pouring over the chicken.

Grilled chicken salad:
Season and grill the chicken, then slice into bitesized pieces.
Dress the chicken with oil and vinegar mixed with a bit of mustard
and/or mayonnaise to your taste, and whatever herbs look good to you.
Make a tossed salad with a plain oil and vinegar dressing (basil leaves
roughly torn will add much to the salad, but good basil is rare and
expensive now, at least here).
Strew chicken on top of salad, serve forth.

Chicken soup
Since you're doing the cauliflower anyway:
Chunk the chicken, brown it.
Chunk up and saute a few vegetables (turnip, broccoli, summer squash,
greens, cabbages) with the chicken.
Add chicken stock to whatever volume you require, thicken to your taste
with the cauliflower puree, season to taste (garlic, crushed, chopped,
dehydrated or juiced, should be considered).
Float a pat of butter atop each bowl as you serve it, garlic butter for
preference.
Sprinkle on a bit of paprika or chopped parsley for color.

Chicken hotdish:
Put a clove of mashed garlic in a half cup of cream, reduce by about half
(stop when the cream is thick enough that the bubbles leave craters for
at least a couple of seconds).
Cut chicken into bite-sized strips. Brown, reserve.
Brown sliced mushrooms. Reserve.
Saute thinly sliced cabbage (napa cabbage for even lower carbs) until tender.
Combine all ingredients in a casserole pan, top with grated cheese, and
broil until the cheese is brown and bubbly.


It is my not at all humble opinion that a habit of eclectic cooking is
of great value (if not strictly necessary) for a successful lowcarb WOL.

Martin
--
Martin Golding | Studies indicate that undernutrition increases lifespan.
DoD #236 | Eat good, die young. Leave a big corpse.
Portland, OR