thanks to all of you.............................great recipes,
martin!


--
read and post daily, it works!
rosie

"Hell they won't lie to me/ Not on my own damn TV/ But how much is a
liar's word worth/ And whatever happened to peace on earth?"
.....................................Willie Nelson
REGIME CHANGE BEGINS AT HOME
****VOTE****



"Martin Golding" wrote in message
news

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