Decadent Low-Carb Chicken In Velvet Recipe

Chicken In Velvet

Chicken In Velvet

A luxurious recipe, definitely fit for company, but easy enough to prepare anytime. The flavors are wonderful here, and the texture? Velvety - of course!

This also happens to be low-carb! So enjoy!

This is one of my mothers original recipes that she created when she entered a cooking contest for the best unique chicken recipes. She was one of the few selected to compete. she submitted several of her recipes to increase her chances, but they only were choosing 1 recipe for the competition. I remember her excitement at being chosen, and her comment that they chose her least favorite of her submitted recipes, instead of her best ones. She prepared - she cooked - She didn't win. Of course, WE thought she should of won. Oh well... She won a chicken cook book for her efforts. I still have the book in my recipe book collection somewhere.


CHICKEN IN VELVET Recipe:

Serves; 4
Difficulty Level: Easy

Ingredients:

Chicken:

4 skinned and boned chicken breasts
1/4 c. Cognac (Brandy)
2 t. coriander seed powder
1/4 t. garlic powder
1/4 t. fresh ground white pepper
Butter, for browning chicken

Sauce:

1/4 c. condensed chicken broth (homemade stock, boiled down to about half it's volume)
1 c. heavy cream
Garlic powder, to taste
Cardamom powder, to taste
Sea salt, to taste
Tapioca starch mixed in a little water, to thicken sauce.


Method:

Marinate the 4 skinned and boned chicken breasts in the 1/4 c. Cognac, coriander, 1/4 t. garlic powder and white pepper for a few hours,or overnight.

Gently pound the marinated chicken breasts into paillards.

Saute the chicken gently until golden on both sides in butter and add the chicken marinade at the end to loosen the browned bits in the pan. Bring back up to a simmer.

Remove the cooked chicken and set aside.

Add the 1/4 c. condensed chicken broth and bring back up to a simmer.

If the chicken broth is not condensed, boil down the broth mixture until condensed to about half.

To the sauce, add the 1 c, heavy cream, garlic to taste, and cardamom to taste.

Thicken the sauce with the tapioca starch and water slurry.

Put the chicken back in the pan with the sauce and warm through.

Serve hot.



Note: This dish is very good served with Peas-and-Pearl Onions, and Cinnamon Rice Pilaf.


Enjoy your gourmet meal!

Leila

Delicious, juicy make-ahead turkey burgers (Low-Carb)

Turkey Tofu Burgers

Turkey Tofu Burgers on the grill.

These burgers have a delicious flavor and a nice tender and moist texture. My mom came up with this recipes over 10 years ago, and it's a good one! These are much better than the typical turkey burger (which I really do not normally care for).

A handy recipe where you can make several portions ahead of time, and have them ready in your freezer for quick delicious meals later.

Cook them like you would any other type of burger, bake, pan fry, or grill, they are sure to please. Don't worry about the tofu - you do not taste it here!


TURKEY TOFU BURGERS Recipe:

Yield: 16 1/2-cup burgers (large adult sized)

Difficulty Level: Easy

Ingredients:

2 (14 to 16-ounce) packages extra-firm tofu
1 T. black pepper
2 T. Tamari soy sauce (gluten-free)
3 T. Bronner's Protein Seasoning
3 T. onion powder (not onion salt)
1 to 2 T. fine ground psyllium husk powder
1/2 t. smoke flavoring ("Mesquite" preferred), if desired
1/2 c. warmed coconut oil
1/2 c. cold water
2 pounds ground dark turkey meat


Method:

Freeze the 2 (14 to 16-ounce) packages extra-firm tofu for at least 24 hours. (Freezing makes the tofu more crumbly.)

Thaw the tofu, pour off the water and discard. Crumble the tofu into a large bowl.

Add to the tofu in the bowl, the pepper, Tamari, Bronner's Protein Seasoning, onion powder, finely ground psyllium husk powder, and smoke flavoring, if using.

Toss gently to mix well. Avoid "gooshing", which ruins the ground meat texture.

Stir in the 1/2 c. melted coconut oil and 1/2 c. cold water. Mix well together.

Add the 2 pounds dark ground turkey meat, mixing gently, without squishing, until everything is well combined.

Shape into patties (1/3 to 1/2 cup each).Store the formed patties, stacked in freezer bags.


To Cook:

Pan fry with a little coconut oil, bake, or grill until cooked through. Serve.


Enjoy,

Leila

Chinese Lion Head Meatballs - Low-Carb, Gluten-Free, Sugar-Free

Lion Head Meatballs 

These taste amazing! They are so flavorful, moist and tender. They are unique enough to serve to company and your family will love them too.

This is a traditional Chinese recipe that my mother revamped before 2005. She uses turkey, extended with tofu instead of pork and Tamari instead of soy sauce, which contains gluten. The high-fiber psyllium flakes bind the turkey and tofu together beautifully with out the need for wheat bread. The only change I made was to replace the 1 t. fructose she calls for for the 1 t. xylitol stated below.

These are very quick to put together. then let them simmer away.

LION HEAD MEATBALLS Recipe:

12 ounces Extra-firm tofu
3 T. Tamari (gluten-free soy sauce)
1.2 t. White pepper
1 t. Garlic powder
1 t. Xylitol
2 T. Mirin (wine)
1 T. Black sesame seeds
2 t. Sea salt or BioSalt (recipe on this blog)
2 T. Chopped dry onion
1 bunch Scallions, sliced thin
1/4 c. Fresh coarsely ground ginger root
1 T. Dark (toasted) sesame oil
1 T. Psyllium flakes (whole psyllium husks)
2 T. Melted deodorized 76 degree coconut oil
1 1/2 pound Ground lean white turkey meat
Large green cabbage leaves, blanched
4 c. boiling water


Method:

Put in a food processor and rough puree:
Tofu, Tamari, pepper, garlic, xylitol, and Mirin.

Then add:
Black sesame seeds, salt, dry onion, sliced scallions, grated ginger, dark sesame oil, melted coconut oil, psyllium flakes, and the 1 1/2 pounds meat.

Mix all together and then "goosh" together like meatloaf (mixing with your hands).

Form into tangerine-sized balls.

Wrap in large, blanched cabbage leaves (use 2 to 3 smaller leaves, if you don't have enough big leaves). Wrap burrito-style.

Place in crock-pot. Cover with 4 c. boiling water. Simmer 2 hours, or until meat is cooked through.



Variation: 
Place in a large stock pot. Cover with 4 c. boiling water. Bring to a boil, then simmer 1 hour.


Enjoy,

Leila

Herb Flax Crackers - The 7th in a series of excellent Raw Food recipes

Herb Flax Crackers


I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Herb Flax Crackers are very handy to have in your pantry for when you need a speedy lunch or get the munchies. They have a delightful crunch and are SO healthy for you! Spread with Sunnie Sour Cream (recipe on this blog), Sunny Hummus (recipe on this blog), or other spread of choice.


HERB FLAX CRACKERS Recipe:

Ingredients:

4 cups Flax seeds, soaked in 8 cups water 8 hours (do not drain)
1/2 Onion, quartered
5 cloves Garlic
2 cups Chopped fresh herbs (chives, dill, sage, basil, oregano, parsley, kale, spinach, etc.)
2 t. Sea salt
1/4 cup Fresh lemon juice


Equipment:

Blender (like a VitaMix)
Food dehydrator with Teflex sheets for drying the crackers on
Bowl and spoon


Directions:

Combine onions, garlic, fresh herbs, salt, and lemon juice in blender. Puree until smooth. place in bowl.

Add 2 cups of soaked flax seeds and 1 1/2 cups water to blender. Puree until smooth. Pour into bowl with herb mixture.

Repeat with 2 more cups of soaked flax seeds.

Pour remaining whole soaked flax seeds into bowl with herb mixture and sir well to combine flavors.

Spread 2 cups of batter 3/8-inch thick on approx 8 Teflex Food dehydrator sheets.

Dry in a food dehydrator at 110 degrees for 8 hours. Flip onto screen.

Dry 12 more hours until crisp. Break into large cracker-sized pieces.

Store crackers in a pantry away from sunlight, in air-tight bags or bins. Fills an 8-quart size Zip-lock bag.

These crackers keep and store well.



Tips: 

The idea is to add just enough water to the soaked flax seeds in the blender to make a rough puree. This makes for crisper, thinner chips instead of just chewing on flax seeds stuck together. Use enough water to make it blendable in your blender.

Do not add an excess of water to soak the flax seeds - add just enough to make the mass like a thick batter. Then you can add water if needed during the pureeing process in your VitaMix blender. it's not like when we soak nuts in lots of water.

My mom always adds a bit of Vitamin C powder to her chips. It keeps her chips fresher tasting for longer, plus it keeps the colors lighter and brighter. Start with adding from 1/4 to 1/2 t. Vitamin C.



Note: Do not add more than the 2 t. sea salt asked for in this recipe. All dehydrated chips and crackers taste saltier once dried, because they are condensed, concentrating the salt.




Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.

Enjoy!

Author, Leila Wood.

Neat Loaf - The 6th in a series of excellent raw food recipes

Neat Loaf

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Neat Loaf is a delicious, vegan, Raw Food version of Meatloaf. No, I mean it, It's delicious. Remember the Kitchen Cheetah's rule: if it's yucky - it's banned!

This recipe has been time-tested. My mom says that it makes a terrific vegan taco meat - Just crumble it and season with Mexican seasoning, then dehydrate it in a food dehydrator, until it is a "meaty" texture.

Make a big batch of this 'Neatloaf" and store in your freezer for quick meals later. It is a great food for cleansing diets, vegan, vegetarian, etc... Check all your ingredients if you are on a gluten-free diet.



RAW NEAT LOAF Recipe:


Ingredients:

1/2 c. Raw pecan (or filbert) butter

3/4 c. Wild rice (or rye), soaked and rinsed 2 days minimum (up to 4 days if kept cool), chopped. (Rice is very tough, it must be soaked and chopped into pieces before grinding with a CHAMPION Juicer.)

1/4 c. Lentils, soaked and sprouted 2 days and chopped

1/4 c. Sunflower seeds, soaked in water with a pinch of Vitamin C added, for 6 hours, then chopped

1/4 c. Dried tomatoes, soaked in 1 cup water till soft, and then chopped

1/2 c. Walnuts, soaked 8 hours and rinsed, and then chopped

1 c. Minced zucchini, partly dried in a food dehydrator, until "leathery"

2 T. Olive oil

1/2 c. Minced carrot

1/2 c. Minced celery

1/2 c. Minced parsley

1/2 c. "Sauteed Mushrooms and Onions"

1/2 c. Minced fresh basil

2 Green onions, minced

2 large Garlic cloves mashed with 1/2 t. sea salt

2 T. Tahini

2 T. Shoyu

2 T. Nutritional yeast flakes

2 T. Ground flax seeds

2 T. Walnut oil (or olive oil)

2 t. Sweet paprika

1 T. Miso

1 t. Fresh minced rosemary (optional)

1/4 t. Ground white pepper

1/2 to 1 t. Sea salt (to taste)

2 t. Guar gum (if making veggie burgers)



Equipment:

Champion Juicer
Knife and chopping block or food processor
Large bowl and spoon
Food dehydrator


Directions:

Mix pecan butter and chopped wild rice together.

Process through a CHAMPION JUICER until creamy.

Place the rest of the ingredients in a bowl with the rice and pecan butter. Stir well.

Taste for flavor. Adjust if necessary.

shape into 10, 1/2-cup loaves on food dehydrator screens. Dry at 110 degrees about 6 hours.

Serve warm with olive oil, ketchup, or BBQ sauce drizzled on top.

Makes approximately 10 loaves. Freezes and reheats well.



Helpful hint: Make the "Neatloaf" one day, chill. Form the loaves and dry them the next day.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.



Enjoy!

Author, Leila Wood.

Tahini Dressing - The 5th in a series of excellent Raw Food recipes

Tahini Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.



Raw Tahini Dressing is a creamy basic dressing that is easy to make. This tasty dressing is vegan, nut-free, sugar-free, and gluten-free, as well as being perfect for raw food diets. This is one of my mom's favorite dressings.

RAW TAHINI DRESSING Recipe:

Yield: Makes 2 cups

Ingredients:

1 c. Purified water
1 c. Tahini (or raw unsalted sesame seeds)
1/2 t. Garlic powder
1 T. Fresh lemon juice (1/2 lemon)
3/4 t. Sea salt
1/4 c. Parsley (fresh is best but dry will do)


Equipment:

Blender


Directions:

Place all the ingredients, except the parsley, into the blender. Process until smooth.

Taste for flavor. Adjust if necessary.

Pulse in the parsley.

Use immediately or chill for future use.

This dressing may thicken upon standing. To thin just stir in a little water. It should be pourable.

This is great over salads, as a creme base for soups, as a veggie dip, or spread on crackers.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Author, Leila wood.

Classic Vinaigrette Dressing - The 4th in a series of excellent raw food recpes

Dad's Classic Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.

Dad's Classic Dressing is a basic to always have on hand. This all-purpose dressing goes with just about everything, and also works great as a marinade. If you are on a raw food diet, you are probably having at least 1 salad a day, so you will go through it quickly.


DAD'S CLASSIC DRESSING Recipe:

Yield: Makes 1 pint

Ingredients:

1 1/2 c. Olive oil
3 Cloves garlic
2 T. Fresh lemon juice
1/2 t. Sea salt
1 t. Dried oregano
1 t. Dried basil


Equipment:

Blender


Directions:

Place all ingredients in blender. Blend until smooth.

Keep in the refrigerator. It will keep for 2 weeks.


A weeks supply of Dad's Classic Dressing:

Yield : Makes 2 quarts

6 c. Olive oil
12 Cloves garlic
1/2 c. Fresh lemon juice
3 t. Sea salt
4 t. Dried oregano
4 t. Dried basil


Directions:

Proceed the same as above.


Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila