Skip to main content

Tag Archives: low carb dinner

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Low carb crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

This peanut sauce recipe has been adapted over 30 years from the traditional Szechuan Cold Noodle recipe found in many Chinese restaurants. I made it constantly in my 20’s, when I was broke and would buy 3-pound bags of pasta. I switched to the traditional Asian noodles when I had more money later.

The peanut sauce is delicious, but unlike the Asian version, I add no sugar. This sauce can obviously be used on noodles, but it is fantastic to use in this dish or others that are low carb. I made this for dinner Friday, and had lots of sauce left and will make it again Monday with the addition of Shirataki noodles. If you don’t want crispy tofu, it is also good baked or even cubed and heated with the bok choy. If you aren’t into tofu, substitute chicken.

Trust me on this—the peanut sauce is so good you could add it to dirty socks and they’d taste delicious!

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Serves 2

1 pound extra firm tofu, dried and crumbled

1 pound baby bok choy, cleaned with stems and leaves separated and both roughly chopped

1 bag Shirataki noodles, rinsed and drained

4 tablespoons peanut or avocado oil

 5 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black and/or white sesame seeds

1 bunch scallions, chopped

2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

3 tablespoons soy or tamari sauce

1 teaspoon sesame oil

Hot pepper flakes to taste

Water

Turn broiler on and place rack 6” from heat. Line a baking tray with parchment paper. Mix  2 tablespoons of peanut oil into tofu. Add salt, pepper and some hot pepper flakes. Broil for 20-25 minutes, turning once, until light brown.

Make sauce: on medium low heat, add 1 tablespoon peanut oil and add garlic, ginger, sesame seeds, hot pepper and cook a couple minutes. Add peanut butter, tamari, San-J® All Purpose Szechuan Hot and Spicy Sauce and mix. Add water until desired consistency. Turn off heat and add sesame oil. Taste and adjust to taste.

Heat pan with 1 tablespoon peanut oil on high and add bok choy stems. Cook for about 5 minutes and add leaves. cook 2 minutes and add a bit of peanut sauce. Stir. Add Shirataki noodles and stir until hot.

Put noodles and bok choy into a bowl, add crispy tofu and top with sauce. Bring extra sauce to table.

Low Carb Chicken or Beef Enchiladas

Low carb beef enchiladas

I usually make chicken enchiladas, but made a big batch of bone broth stock and needed to use the meat that had cooked for hours and didn’t have much flavor left, yet was nice and tender. Enchiladas made sense, as there are all kinds of flavors going on. It was delicious and there was enough for three nights for my husband and me.

If you decide to make bone broth, I used about 4 pounds of soup bones, with meat. After cooking, it yielded 1 pound of meat that I easily shredded. Bone broth recipe

Chicken or Beef Enchiladas

Serves 6

Low carb tortillas, 2 per person

1 pint sour cream

½ pound shredded cheddar + jack , reserve some for top

1 pound cooked chicken or beef, shredded or small pieces

2 jalapenos, seeds removed and minced

 ½ pound mushrooms, chopped

1 small red cabbage quartered, and sautéed extra for topping or chopped kale

6 cloves garlic chopped

1 large onion, chopped

Sauce topping

Salsa or roasted grape tomatoes, roughly chopped

Green olives, sliced

Avocado, chopped

Scallion, chopped

Lemon juice

Salt and pepper

Baby spinach for plate

Preheat oven to 350. Sauté onion on low until softened, add mushrooms, jalapenos and garlic and raise heat, cooking until mushroom lose water and brown a bit.  Add kale or cabbage and cook 5 minutes. Add chicken or beef and allow mixture to get hot. Allow to cool and few minutes and add remaining filling ingredients. Fill two tortillas per person.  Add extra cheese on top. Cover for 20 minutes in oven and remove cover for last 10 minutes. Bake a total of 30 minutes or until is bubbling.

Mix tomatoes, avocado, scallions, lemon juice, salt and pepper.

Arrange spinach on plate and add enchiladas. Top with avocado/tomato mixture.

Roasted Chicken, Tomatoes and Artichokes

Roasted chicken with artichokes and tomatoes and sauteed cabbage

I make roasted chicken breasts and thighs all the time. Sometimes plain, other times like this recipe. I add mushrooms or make them buffalo style. All are good. I served the artichoke mix on the side to keep the skin crispy. You can serve on a bed of spiralized zucchini or riced cauliflower. I served with a side of cabbage and onion stewed in chicken stock.  It is all good and very easy to make.

Roasted Chicken Tomatoes and Artichokes

Preheat oven to 400

Chicken breast or thighs with bone

Salt and pepper

Lemon zest

Rosemary, chopped

Grape tomatoes

Olive cured olives, roughly chopped

Artichokes, roughly chopped

Goat cheese, optional

Salt and pepper chicken and put wrong side up into a cast iron pan into oven, for ½ hour. Turn chicken over and add tomatoes, olives, and artichokes and goat cheese, if using. between chicken. Add rosemary on top and cook for another ½ hour. Plate chicken and add lemon juice and zest to vegetables in pan. If there is a lot of juice, reduce a few minutes.

Pork Chops with Dijon Sauce

Pork chops with dijon sauce, mashed cauliflower and roasted veggies

This recipe was created by Julia Reed, and you can find it here: The New York Times

This dish features a classic French sauce that is delicious. I didn’t have wine, so used more homemade chicken bone broth. I made mashed cauliflower for all that lovely sauce.

The pork chops come from Hemlock Hill Farm and are pasture raised. They were huge chops and leftovers were perfect for salad.

But that sauce…on Sunday, I bought a baguette from Kaiser Maison and indulged, dipping the hot bread in the sauce. It was worth every carb…

Swordfish with Butter Compound

S

Swordfish with compound butter, delicata squash and haricot verts almandine

I bought this swordfish frozen at Trader Joe’s. What I like about buying fish frozen is that you can pretty much count on it for being the freshest available—outside of catching it yourself or from the local fish monger. Frozen fish is caught, then immediately frozen, which is what makes it so fresh. Next time you are buying fish, note that if it says, “previously frozen”; if it does, you don’t know how long it’s been hanging around defrosted. Not to say it isn’t good, but that buying frozen or locally will give you the freshest fish.

No time to defrost that frozen fish? There are two recipes here, one for cooking frozen and one

Compound butter is super easy to make and transforms a plain piece of fish. The secret is to allow the butter to get nice and soft before mixing in the remaining ingredients.

Swordfish with Butter Compound

Swordfish

Avocado oil

Salt and pepper

Lemon

Frozen

Dry fish. Preheat oven to 500. Heat oven proof pan on stove on high and add a bit of avocado oil. Season with salt and pepper and brown on both sides. Put into oven for 5-8 minutes, depending on thickness. Fish should be opaque.

Defrosted

Dry fish. Preheat oven to 500. Put oil in oven proof pan and turn stove to high. Salt and pepper fish. Sear one side 3-5 minutes, flip and put into oven 10-12 minutes, depending on thickness. Fish should be opaque.

Butter compound

2 ounces butter, softened

Zest of one lemon

1 tablespoon parsley, chopped

Salt and pepper

Combine ingredients

Squeeze lemon juice on fish and add a dollop of butter compound on fish.

Fish Filet with Almond Meal

Basa filet with an almond meal crust and haricot vert almandine

I bought almond meal to see what it would be like instead of almond flour in Keto rolls and decided to try it on the Basa filet I bought. Almond meal is not as finely ground as flour and the coating was more like breadcrumbs and worked out great! You can use any filet—flounder, sole, catfish—if it is very thick, it can be finished in the oven.  


Fish Filet with Almond Meal

Serves 2

12 ounces filet fish

1 egg

½ cup almond meal

Parsley, chopped and divided

Salt and pepper

Scallion

Butter or ghee

Leon, zest and juice

Rinse and dry fish. Add salt, pepper and half of the parsleyto a beaten egg in a bowl. Heat a cast iron pan to medium high and add fat whenhot. Dredge fish in egg, then almond meal and place in pan. Cook fish untildone, 5-10 minutes, depending on thickness. Add scallions a couple minutes before fish is done. Allow coating to get nice andbrowned. Plate fish and add remaining parsley, lemon zest and some juice.

Indian Spiced Spinach with Paneer on Zucchini

Indian Spiced Spinach with Paneer over Zucchini

I buy mostly fresh vegetables and fruits, but certain frozen ones can’t be beat—like Trader Joe’s frozen spinach. A full one pound, the spinach is loose, not in a block, so you can use whatever amount you want. I often take about a third for my frittatas, for example. Both their organic and pesticide free (not sure what the difference is, other than a certification) are around $2.00—a real bargain compared to the 7 ounces of  organic baby spinach that goes for $5.00.

Trader Joe’s Spinach

As you can see, I just open the bag and let it defrost in a colander for a couple hours. If it is still frozen when I need it, I run some hot water on it and remove excess water. It doesn’t need to cook; just put it into what recipe you need it for.

For example, my spinach artichoke dip is super easy because I defrost the spinach, mix it with the rest of the ingredients and bake. Boom—done!

I make this recipe with either paneer or tofu. The last time I made it, I put it on a bed of spaghetti squash. Both are good.

Indian Spiced Spinach with Paneer on Zucchini

2 pounds frozen spinach, drained and squeezed dry

2 cans coconut cream or milk

2 medium onions, chopped

6 cloves garlic, minced

1 “ piece ginger, minced

2 tablespoons coriander

2 tablespoons cumin

1 tablespoon turmeric

1/2 teaspoon red pepper flakes or 1 tablespoon Korean red pepper

2 tablespoons mild curry

Salt

Pepper

Coconut or avocado oil or ghee

Water or chicken stock as needed

2 pounds tofu, dried and crumbled

Or

1-2 8 ounce blocks of paneer, cut into small pieces and dusted with spices

1 spaghetti squash, roasted or 2 zucchini, spiralized

Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.

Tofu

Salt and pepper

1 tablespoon Korean red pepper flakes or ½ teaspoon red pepper flakes

2 tablespoons avocado oil

Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment. Add oil and spices. Broil 20-25 minutes or until brown, turning mid-way through.

Paneer

Ghee or avocado oil

Sauté on medium high until brown

Put squash on a plate, add spinach and top with paneer or tofu. If using zucchini, keep it raw and put a mound on each plates and top with spinach mixture and tofu or paneer.

 

Indian Spiced Spinach with Broiled & Crumbled Tofu on Spaghetti Squash

Indian Spiced Spinach with Broiled & Crumbled Tofu on Spaghetti Squash

This is simple to make. Just assemble all your spices beforehand and you’re good to go.

This was my first time making crumbled, broiled tofu and it was amazing! The tofu was crunchy and so freaking good! Want to try it in salad and in a whole lot more recipes. A game changer!

Because I couldn’t decide which to use, I added both paneer and tofu in the dish, but one is totally fine.

Indian Spiced Spinach

2 pounds frozen spinach, drained and squeezed dry

1 can coconut cream or milk

2 medium onions, chopped

6 cloves garlic, minced

1 “ piece ginger, minced

2 tablespoons coriander

2 tablespoons cumin

1 tablespoon turmeric

1 teaspoon red pepper flakes

2 tablespoons mild curry

Salt

Pepper

Coconut or avocado oil or ghee

Water or chicken stock as needed

2 pounds tofu, dried and crumbled

And/or

Paneer

4-8 ounces, depending if you are using tofu or alone Paneer

Cut into small pieces and dusted with spices, then sauteed until brown in some oil on medium high.

1 spaghetti squash, roasted

Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.

Broiled & Crumbled Tofu

Crumbled and broiled tofu

1 pound firm or extra firm tofu, dried and crumbled

Salt and pepper

1 teaspoon red pepper flakes

2 tablespoons avocado oil

Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment paper. Add oil and spices and mix. Broil 20-25 minutes or until brown, turning mid-way through.

Paneer

Ghee or avocado oil

Sauté on medium high until brown

Put squash on a plate, add spinach and top with paneer or tofu. Serve with Patak’s Mango Relish

Roasted Chicken and Tomatoes with Haricot Verts Almondine 

Roasted Chicken and Tomatoes with Haricot Verts Almondine

I make roasted on the bone chicken all the time; it is foolproof and by varying herbs and a couple ingredients and the sides, it

For this meal, I used fresh rosemary and sage, yellow tomatoes, salt and pepper. Then I steamed haricot verts, sautéed raw sliced almonds in butter until brown and put the beans back into the pan with the almonds.

Because I didn’t add any thickener, I put juice in a ramekin so it doesn’t run all over the plate; it’s just runoff from the meat, tomatoes and spices. Delicious dunking the meat into it!

never gets boring. Sometimes I use breasts, sometimes thighs.

 Roasted Chicken Parts Recipe

Chicken parts, rinsed and dried

Lemon juice

Fresh herbs

Fresh cherry or grape tomatoes

Salt and pepper

Line a sheet pan with parchment paper for easier cleanup. Place chicken skin side down and sprinkle with salt and pepper. Cook 30 minutes and flip. If using, add herbs, and tomatoes Add more salt and pepper and cook 30 minutes. Add lemon juice to chicken when you remove it from oven. Sit 10 minutes

Pecan Crusted Fish with Tomato Salad and Delicato Squash

Pecan Crusted Fish with Tomatos & Delicato Squash

I’ve seen pecan crusted fish on many a menu, and finally got around to trying my own, low carb version. I used Basa filet, but you can use any white filet. If it is thick, you can finish in oven.

I like Delicato squash because you don’t need to peel it. Just cut in half, scoop seeds, rub with oil, butter or ghee, salt and pepper. Put oven on 400 degrees and put squash down cut side on a parchment lined tray and bake about 45 minutes or until soft.

The tomato salad is tomatoes, pickled onions, salt, pepper and a bit of avocado oil.

Pecan Crusted Fish

Serves 2

12 ounces Basa or other thin, white filet

1 egg, beaten

¼ cup almond flour

¼ cup raw pecans, crushed

Avocado oil, butter and/or ghee

Salt and pepper

Lemon

Rinse and dry fish. Heat cast iron pan or other pan to medium high and coat bottom with oil. Combine flour and pecans and add salt and pepper. Coat fish with egg, removing excess. Dredge fish in pecan mixture and add to pan. Cook about 3 minutes per side, careful not to burn nuts. Add some butter or ghee and lemon juice when cooked. Serve immediately

Copyright © 2020 Norma Lehmeier Hartie
MENU