Two Low Carb Chinese Recipes

Chinese cooking can be very healthy as it contains low carb as well as low fat dishes. Today, I am sharing with you two low carb chinece recipes for chinese green beans and chinece lemon chicken, a classic in chinese cooking.

Low Carb Recipe of Chinese Green Beans

Ingredients:
1 pkg frozen green beans -- (16 ounce) 500g
1 pkt chicken broth -- dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter -- creamy
1/8 tsp sesame oil -- chinese

Directions:

In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings


Nutritional information, per serving (excluding unknown items):

52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.



Low Carb Recipe of Lemon Chicken

Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying

Directions:

Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.

To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes

Nutritional information, per serving

294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

Celebrating A Milestone With Semi-Homemade Chef Sandra Lee

Since 1916, the Sun-Maid girl has been in the hearts and homes of families across the country and she is receiving a digital makeover for her 90th birthday. In honor of the new, more modern look, celebrity chef Sandra Lee, of "Semi-Homemade" fame, has done a contemporary take on the traditional oatmeal cookie recipe and has helpful tips to freshen up any dessert. "I've been baking raisin oatmeal cookies since I was 9 years old and can still remember the delicious smell and taste from my childhood years. That's why I feel honored to put my own unique spin on this timeless and personally treasured classic."

Using Lee's shortcuts and savory secrets, even the busiest person can deliver marvelous meals, scrumptious snacks and decadent desserts in minutes. Some helpful tips from Lee on making your dessert memorable include:

• Focus on desserts that are big on flavor and low on labor and make sure they go from baking sheet to plate in mere minutes, giving you time to linger with those you love.

• Incorporating raisins and dried fruit into desserts is a great way to get your children to consume some of their daily required helpings of fruit.

• Consider measuring out dry ingredients before preparing desserts. Ingredients such as flour, sugar and nuts can be measured and placed in their own separate sandwich bags beforehand, and when you are ready to start cooking all you'll have to do is simply pour them into a bowl and cook. This is a great way to include kids in the kitchen, too.

• Desserts can be decorative. Place them center stage as an eye-catching edible centerpiece. One idea is to place your raisin oatmeal cookie bars around the rim of a large colorful plate. Place scoops of your guests' favorite ice creams, frozen yogurts and other toppings in the center of the dish, allowing them to create their own scrumptious version of this dessert.

"I remember growing up and baking with my grandmother, who always had Sun-Maid raisins for any occasion from snacking to baking. I do the same today with my nieces and nephews," said Lee. "They love Sun-Maid raisins and I love that they help to make many of my semi-homemade dishes even more delicious."

Try these tempting Spice Raisin Oatmeal Cookie Bars with your family after a fun semi-homemade meal of your own.

Sun-Maid Spice Raisin

Oatmeal Cookie Bars

You Will Need:

9x13" baking pan

Cooking spray, butter-flavored

Large mixing bowl

Electric mixer

Ingredients:

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 box (18.25 oz.) spice cake mix

1/2 cup brown sugar

1 cup oats

1 cup Sun-Maid Natural Raisins

1/2 cup pecan pieces (optional)

2 tablespoons to 1/4 cup decorative or coarse sugar (optional)

Directions:

1. PREHEAT oven to 375 degrees. Spray baking pan with cooking spray; set aside.

2. COMBINE eggs, vegetable oil and vanilla extract in a large mixing bowl. Use an electric mixer to beat on low, until combined.

3. ADD spice cake mix and brown sugar. Beat on low until dough comes together. (Dough will be dense.)

4. STIR in oats, raisins and pecans separately.

5. SPREAD dough into prepared pan.

6. BAKE for 20-25 minutes.

7. REMOVE from oven and let cool. Cut into bars to serve.

Optional: Sprinkle desired amount of coarse or decorative sugar over dough mixture for added decoration before baking.

Fresh Caught Fish Cooking Preparation

To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.

Mexican Family Night Menu

Chicken Enchilada Casserole Recipe

This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas.

Happy Cooking!

Ingredients:

* 10 - 7 inch corn tortillas
* 1 lb. chicken, cooked and shredded
* 1 lb. Cheddar cheese, shredded
* 1 pt. sour cream
* 1/2 cup chicken broth
* 1 packet taco seasoning
* 1 cup mayo.
* 1/4 green onions, chopped (garnish)
* 1 can Rotel, drained (garnish)

Instructions:

1. Preheat oven to 350
2. Cook chicken, shred, and cool.
3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.
4. Lightly grease a 9x9 casserole dish.
5. Place 2 corn tortillas on bottom of the casserole dish.
6. Cover with chicken mixture.
7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
8. Place drained Rotel and remaining cheddar cheese on top.
9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins.
11. Garnish with chopped green onions.

Tips from Chef Bek:

* Boil your chicken to prevent from overcooking.
* If Rotel is not available, use a can of Mexican Stewed Tomatoes.

Black Bean Corn Salsa Recipe

Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment.

Happy Cooking!

* 1 can black beans - drained and washed
* 1 can corn - drained
* 1/2 cup diced red onion
* 1/4 cup diced jalapenos
* 1/2 cup chopped cilantro
* 1/4 cup fresh lime juice
* 2 large tomatoes - diced
* 2 cloves garlic - chopped
* salt and pepper to taste

Directions:
Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.

Chill in the refrigerator at least 8 hours, or overnight, before serving.

Tip From Chef Bek:
Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.

Serving Suggestions:
* Serve with warm tortilla chips.
* Serve as a sauce for fresh fish.
* Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
* Place inside a breakfast omelet.
* Add to a bed of mixed greens with some crushed tortilla chips.

Happy Eating!

Cabbage Soup Recipe

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!

Try this cabbage soup recipe. You will not regret it. There aren't a lot of tatsy and healthy foods as the cabbage soup.

Some Different Ideas for Cooking Rice

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice.
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.
Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice.
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins.
Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches.
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice.
Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.