Archive for » October 19th, 2008«
This is another recipe which is lower in carbs than most, I have said before I have been trying to cook lower carb meals recently as per my hubby’s request. This fine by me as it gives me a chance to eat a bit lighter as well. I like to mix it up and not cook low carb every night as I prefer to throw in some starchy carbs 1-2 times a week for balance. This is a very light refreshing meal with the mango salad and is probably more of a summertime dish but we have had some mild weather here again so it was a nice dish that did not over heat the house to much. This dish contains approximately 17g of carbohydrates per serving and 42g protein, if you want to add some carbs to make this more filling just toss some rice noodles in with the salad.
Ingredients
1 Tablespoon sesame oil
12 Chicken drumsticks
1 Cup water
1/2 Teaspoon chicken stock granules
2 Tablespoons honey
2 Tablespoons rice wine vinegar
1 Teaspoon 5 spice powder
6 Cloves garlic, crushed
50ml Soy sauce
Mango Salad
1 Mango, peeled and sliced into thin strips
4 Green onions, sliced thinly
1 Cup loosely packed coriander leaves
180g Snow peas, halved
1 Large cucumber, seeded, sliced thinly
11/2 Cups bean sprouts
Lime and Vinegar Dressing
60ml Lime juice
60ml Rice vinegar
1 Tablespoon peanut oil
Method
1. Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min’s. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.)
2. Meanwhile, combine remaining chicken ingredients in a jug.
3. Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min’s or until chicken is cooked through.
Salad
1. Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.
To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired,
All photos taken by me unless otherwise stated.
This recipe is simple, quick and tastes exceptional, I love salmon and this is a great way to make it. It is yet another swap recipe, I love these swaps but I feel Like I make more of these than my own recipes as of late. I can not apologise as I love making and reviewing others recipes and it gives you nights of not even having to think of what to make, let alone having to measure and record every ingredient.
Since starting this blog which I have so much pleasure in doing and almost feel guilty when I do not have the time in a day to post. I have taken so much time in meal planning and what tends to be the 
biggest thing, which is measuring the exact amounts that I am using and taking notes so I can list accurately, the amounts to whoever is enjoying my blog the next day.
Making others recipes is a great opportunity to try something new, which I love, but they have already measured out ingredients, so I do not make my family wait for so long. and I can also split the month between my own and others. If you want to read other reviews or see other photos of this recipe please click here. I served mine over stir-fried vegetables including bok choy which I absolutrly love.
Ingredients
1/2 Cup unsalted butter
1 Teaspoon dry crushed red pepper
1 Clove garlic, minced (I used 3 cloves)
1/2 Cup brown sugar
1/2 Cup fresh lime juice
1/2 Cup soy sauce
2 Teaspoons cornstarch, dissolved in
2 Teaspoons water
1 Tablespoon butter (I cooked mine in a little olive oil)
2 Large salmon fillets
Method
1. Melt butter in heavy large saucepan over medium heat.
2. Add crushed red pepper and garlic and stir about 1 minute.
3. Add sugar.
4. Whisk until mixture is melted and smooth, about 4 minutes.
5. Whisk in lime juice and soy sauce.
6. Increase heat and boil until reduced, about 2 minutes.
7. Add cornstarch mixture and boil until thick, about 3 minutes.
8. In another large skillet, melt 1 tablespoon butter over high heat.
9. Add salmon.
10. Cook 2 minutes per side.
11. Spoon 2 Tablespoons sauce over salmon.
12. Transfer to baking dish.
13. Roast at 400 degrees for 5 to 8 minutes.
14. Serve with remaining sauce.
All photos taken by me unless otherwise stated.
