Carbs Per Serving: 7
1 cup roasted (salted or unsalted) cashew nuts
6 Tbsp roughly chopped cilantro (leaves and stems)
1/4 cup olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped
1 Tbsp lime juice, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs
In a food processor or blender, add the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice, and 2 tablespoons of water. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.
Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking.
Preheat broiler or prepare grill for medium direct heat. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 170°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Serve with lime wedges, reserved marinade, and cilantro.Adapted From: Simply Recipes
Carbs per Serving: 17
oil for frying tortillas 4 corn tortillas cut in strips 2 ancho chilies
2 whole chipotle chilies canned in adobo sauce plus 1 tablespoon sauce
2 quarts low sodium canned or homemade chicken or turkey broth
2 tablespoons vegetable oil
1 large onion, finely diced
1 whole poblano pepper, seeds and stem removed, finely diced
2 cloves garlic, grated on a microplane grater
2 teaspoons ground cumin
1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces
sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving
Heat peanut oil to 350°F in a dutch oven or wok over high heat. Add tortilla strips and fry, agitating with a metal spider or slotted spatula until strips are crisp, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside.
Combine all chilis in a medium saucepan and add half of the chicken broth. Simmer over medium-high heat until the chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.
While chilies are simmering, heat vegetable oil in a large saucepan or Dutch oven over high heat until shimmering. Add the onions and poblano pepper and cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add remaining chicken broth. Add chili purée from step 2 as soon as it is ready.
Bring to a boil over high heat, reduce to a simmer, add turkey meat, and cook until flavors have blended, about 5 minutes. Season to taste with salt. Serve hot, passing tortilla strips, scallions, cilantro, avocado, jalapeños, and lime wedges at the table. From: Serious Eats
Carbs per Servings: 30
3 tbsp. olive oil, divided
3 cloves garlic, minced, divided
4 medium-large portabello mushrooms, wiped clean and stems removed
Freshly ground black pepper
4 oz. cream cheese, at room temperature (reduced fat is fine)
3 tbsp. mayonnaise (reduced fat is fine)
1½ tsp. minced fresh thyme leaves, divided
10 oz. frozen chopped spinach, thawed and squeezed dry
9 oz. frozen artichokes, thawed, patted dry and coarsely chopped
½ cup coarse breadcrumbs
1/3 cup finely grated Parmesan cheese
Preheat the oven to 450˚ F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes.
Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the thyme, and the spinach in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Spoon the filling mixture over the roasted mushroom caps.
In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, and remaining 1 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.From: Annie’s Eats
1 pound russet potatoes, peeled and cut into rough 1 1/2-inch chunks
3 tablespoons vegetable oil
1 medium onion, grated on the large holes of a box grater
3 cloves of garlic, grated on a microplane grater
1 tablespoon ginger, grated on a microplane grater
4 to 5 small green Thai bird chiles
1 small red pepper, finely diced
8 stems cilantro, leaves roughly chopped, tender stems finely minced and reserved separately
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 teaspoon hot paprika
2 small plum tomatoes, peeled, seeded, and roughly chopped (or canned tomatoes)
1 (15-ounce) can chickpeas, with their liquid
8 ounces curly spinach, roughly chopped
2 tablespoon juice from 2 limes
For the Cilantro Chutney
2 cups picked fresh cilantro leaves and tender stems
1 clove garlic
1 small green Thai bird chile
Place potatoes in a large saucepan and cover with water by 1-inch. Season to taste with salt. Bring to a boil and simmer until potatoes are tender but not falling apart, about 10 minutes. Drain and set aside.
In a large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat until shimmering. Add grated onion, garlic, ginger, chiles, cilantro stems, and red pepper, and cook, stirring frequently, until most of the moisture has evarporated and mixture is beginning to brown, about 10 minutes. Add turmeric, coriander, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute.
Add chopped tomatoes, chickpeas, spinach, 1/2 cup of water, and cooked potatoes. Stir until spinach wilts. Add half of lime juice and season to taste with salt. reduce heat to lowest setting, cover, and keep warm while making chutney.
For the Chutney: Combine cilantro, garlic, chile, and remaining lime juice in a blender or in the cup of a hand blender and add 1/3 cup water. Blend until smooth, scraping down sides and adding water as necessary. Season to taste with salt.
Add more liquid to jalfrezi if necessary and serve with chutney and steamed basmati rice or naan.From: Serious Eats
Carbs per Servings: 10
14 oz. artichoke hearts
1 medium onion, chopped
1 clove garlic, minced
1/4 cup breadcrumbs
a dash of Tabasco
1/2 teaspoon oregano
2 cups sharp cheddar, shredded
salt & pepper
Preheat oven to 325F. Spray a 9 inch baking pan with cooking spray and set aside. Add half the juice from the artichokes to a small skillet with the onions & garlic and saute over medium high heat until onions are translucent, 4-5 minutes. Take the artichokes out of the other can and chop them, discarding the juice. In a medium bowl, beat the eggs, add the Tabasco and breadcrumbs and stir. Stir in the artichokes, onions and cheese. Bake for 30 minutes. Let cool briefly. Cut into squares and serve warm or at room temperature.
Adapted from: Shutterbean
Carbs per Serving: .5 or less
3 cloves garlic, very finely chopped.
1/2 cup extra-light olive oil
1/2 cup plain white vinegar
lots of salt (I tend to add at least 1/2 tablespoon)
Twenty minutes to one hour before serving your salad, prepare this vinaigrette by whisking together all ingredients. It needs at least 20 minutes to sit and meld the flavors together. Place everything in the blender and blend completely. Adapted from: Cheeky Kitchen
Carbs per Serving: 30
1 tablespoon Garam Masala
3 tablespoons vegetable oil
1 small onion, finely minced (about 1 cup)
4 cloves garlic, grated on the medium holes of a box grater
1 tablespoon fresh ginger, grated on the medium holes of a box grater
1 small red or green chili, finely chopped
1/4 teaspoon cayenne pepper
1/2 cup cashew nuts
1 (14-ounce) can coconut milk
2 (14-ounce) cans chickpeas, drained and rinsed
1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
1/4 cup fresh juice from 3 to 4 limes
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
Heat oil in a large saucepan over medium-high heat until oil is shimmering. Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.
Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro.
Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf, grilled naan, and cilantro chutney, as desired.Adapted from: Serious Eats
Carbs per serving: 20
1 tablespoon vegetable oil
1 medium onion, chopped
3 garlic cloves
2 teaspoon grated ginger
1 (8 ounce) can tomato sauce (or two tomatoes)
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
2-3 chopped carrots
1 chopped green bell pepper
1 cup chopped fresh green beans
2 cup chopped potatoes or cauliflower
1/2 cup green peas
1/4 cup raisins
1/3 cup cashews
1/2 cup heavy cream
1 teaspoon honey
salt to taste
Saute onion in oil and cook until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce into a large skillet. Mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Stir peas, raisins, nuts, cream and honey into the pot with the vegetables. Heat through. Season with salt to taste.Adapted from: Taste is Trump
2 tablespoons extra virgin olive oil
1 pound zucchini, grated (about 4 cups)
2 garlic cloves, minced
Salt and freshly ground pepper to taste
2 ounces goat cheese, crumbled (about 1/2 cup)
Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted — it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
From: New York Times
Carbs Per Serving: 40
For the Lentil Cakes:
1 cup dried Lentil du Puy
1/2 yellow onion, small dice
1 tablespoon fresh grated ginger
1 tablespoon cilantro, minced
2 teaspoons garam masala
1/4 cup flour (use more flour if you use green lentils)
3/4 teaspoons kosher salt
For the Sauce:
1/2 yellow onion, small dice
1 cup tomato sauce (or 2 tomatoes)
1/2 cup cream
1/2 cup plain yogurt
2 teaspoons cilantro
Place the lentils into a 3 quart pot and cover with water by two or more inches. Add the minced onion. Place the pot over medium heat. Slowly bring the lentils to a boil then reduce the heat to a simmer and cook the lentils until tender adding a pinch or two of salt in the last 10 minutes of cooking. This should take approximately 30 minutes.
Drain the lentils. Let them cool but puree them in a food processor while they are still warm. They will be easier to handle when warm.
Add the remaining lentil cake ingredients and pulse the cakes a few more times until the rest of the ingredients are combined into the mix. Taste the lentil puree then season the puree with kosher salt and a few grinds of pepper. Taste again and adjust the seasoning.
Let the cakes sit for a few minutes to hydrate the flour. Take a tablespoon of the mix and make a ball. Is it really wet or is it too stiff? You want the mix to hold its shape but not be overly stiff otherwise they can be dry when cooked. It should just hold its shape. Add more flour a tablespoon at a time if you need to letting the additional flour hydrate before testing. Divide the lentils into eight balls.
Add enough oil to cover the bottom of a heavy bottomed sauté pan by an 1/8 inch. Heat the oil over medium high heat. Test the oil by dropping a pinch of lentil to the pan. It should begin to sizzle right away but not violently sizzle and pop.
When the oil is ready take each lentil ball and smash it down gently forming it into 1/2 inch thick cakes and add them to the oil. Let each side brown nicely and then remove them to a tray lined with a brown bag to soak up the oil. Keep the cakes warm, either in a low, 200 degree oven or in a warm place on the stove.
Drain the oil from the pan, place it back on the heat and then add the remaining diced onion. Saute until tender then add the rest of the sauce ingredients. Stir to combine, bring to a boil then reduce the heat. Let it simmer for ten minutes to come together. You can puree the sauce to make it smooth or leave the onion chunky making the sauce rustic.
Serve with rice.From: Food52