Recipe Challange

Food Recipes
1

I got a challenge for the foodies out here in the community.

Post a recipe that meets the following requirements

  1. Has less than 10 ingredients and can be cooked in 1 cooking vessel.

OR

One recipe that can be cooked in under 30 mins.

i will be posting mine later this week

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2

David’s low-carb faux stir-fry:

4 cloves of garlic
1 thumb-sized knob of ginger root, peeled and grated
250g chicken breast, cut into 1 inch cubes
14g sesame seeds
1 tbsp sesame oil
1 tbsp vegetable oil
100g brussel sprouts, sliced thinj
100g broccoli cut into florets
2 tbsp soy sauce
seasoning (salt, pepper, onion powder, coriander, five-spice, whatever else you like)

  1. Heat sesame and vegetable oil in a wok or large frying pan on the stovetop over medium heat.
  2. Saute garlic and ginger with seasoning for about 1 minute (I kind of cheated here on the 10 ingredients: I use a lot of spices, like chili powder, coriander, onion powder, salt and black pepper, sometimes dried basil).
  3. Add broccoli and brussel sprouts, turn up the heat to medium-high, and stir-fry for about 5 minutes (don’t let them burn and stick to the bottom!).
  4. Add cubed chicken, spread out into one-layer, brown for three minutes on each side.
  5. Add soy sauce and a couple tablespoons of hot water, cover pan, and turn heat down to medium-low.
  6. Cook for about five minutes (til chicken is cooked through).
  7. Take off heat, put your sesame seeds on, and toss til they are evenly distributed.
  8. …
  9. Enjoy! The finest faux-Chinese stir-fry you can get for under 15g of carbs per serving (with a ton of fiber from the seeds and broccoli as well!).
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3

Chicken with Cauliflower and Olives
Serves:4
Ingredients

1 pound boneless, skinless chicken breast
1 bunch fresh thyme sprigs
1 head cauliflower, cut into florets
1 shallot, finely chopped
3 tablespoons olive oil
½ teaspoon celtic sea salt
1 teaspoon ground black pepper
zest of 1 lemon, use a microplane zester
¼ cup fresh lemon juice
1 cup Kalamata olives, pitted
5 cloves garlic, thinly sliced

Instructions

Rinse chicken breasts and pat dry with a paper towel
Spread thyme sprigs evenly in the bottom of a 7 x 11 inch baking dish
Place chicken over thyme sprigs and scatter cauliflower around chicken
In a small bowl, combine shallot, olive oil, salt, pepper, lemon zest and juice, olives and garlic
Pour mixture over chicken and cauliflower
Refrigerate for at least one hour or overnight
Bake at 400°F for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
Serve

Recipe from Healthy Gluten Free
Recipes from Elena’s Pantry

1 Like
4

Ingredients -
One Pork Loin
Stone Ground Mustard
Brown Sugar

Cover the pork loin with a mixture of the Stone Ground mustard and the brown sugar. Bake for 30 minutes at 350 degrees F until the meat reaches 145 degrees F. Let it rest ten minutes before serving.

The thick slather of goo on the pork loin while it cooks leaves it very moist. When you slice it, there will never be too much brown sugar on each slice. I got oodles of compliments.

3 Likes
5

Lemon water (Vegan, gluten free, paleo, ketogenic, low carb, fat free, raw, halal, kosher)

Ingredients:

  • 500ml water (Chilled or room temperature. Your choice. Can sub carbonated water for an extra zing)
  • 1/4 lemon (Cut into wedge) *organic
  • Ice cubes (optional)

Instructions:
1.) If using ice cubes, add desired quantity to glass of your choice.
2.) Pour water over ice cubes allowing time for everything to settle.
3.) Gently squeeze the juice of your quartered lemon into the glass. Be sure to remove seeds first.
4.) If desired add rind of lemon to allow more infusion.
5.) Garnish with straw and enjoy.

1 Like
6

This is one pot, < 10 ingredients and takes about 20 minutes.

Pork Chops and Stewed Tomatoes w Capers and Rosemary

1 14.5 oz can stewed tomatoes
4 3/4" thick bone-in pork chops, about 2 pounds total
2 Tbl Olive oil, divided
2 garlic cloves, finely minced
2 Tbl bottled capers
2 Tbl sweet relish
1 rosemary sprig

coarsely chop the tomatoes in can w kitchen shears

Pat pork dry, then sprinkle w salt and pepper

Heat 1 Tbl oil in a 12" heavy skillet over med high heat until it shimmers, then brown chops, turning once, about 5 min total. transfer to a plate and cover w foil.

add remaining Tbl oil to skillet and saute garlic, add tomatoes and remaining ingredients and simmer, stirring once or twice 3 minutes. add pork and any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. season w salt and pepper.

per serving: 11 grams carb

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7

Less than 30 mins

2 pounds of red snapper filets
1 cup sour cream
juice of 1/2 a lemon
1 tablespoon of balsamic vinaigrette
1 tablespoon of minced horseradish (i use fresh)

preheat oven to 425F
mix the sour cream, lemon juice, balsamic vinaigrette and horseradish up in a bowl
put the snapper on a baking sheet and slather the sauce on top
bake for 8-10 mins or until fish is flaky.

enjoy

2 Likes
8

I make a mean tartare sauce to have with fish. Enough good quality mayonnaise (or home made) for as many servings as you want. Chop capers and parsley, add to mayo with a squeeze of lemon or lime. I like easy and your snapper recipe sounds good.

9

That reminds me of Crab Rangoon Puffs that I made.

Crab
Spinach Dip
Cream Cheese
Worchestershire Sauce
Puff Pastry cups
Bacon cooked and broken to stick up off the top.

1 Like
10

you had me at bacon :slight_smile:

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