Tag Archives: shallots

Crunchy Snow Peas

24 Sep

The low carb life is great because green vegetables take a very prominent place in meals every day. I have never eaten so many! This is one of my favorites because the peas are so crunchy and fresh tasting. This recipe is my adaptation of recipe from Bon Appetite-April 2009.

Snow Peas with Toasted Almonds -2 servings

1 T unsalted butter

1/8 C sliced almonds

1/4 lb fresh snow peas

1 tsp minced shallots

1/2 tsp fresh lemon juice

Melt 1/2 T butter in medium skillet over medium heat and cook almonds until starting to turn golden and butter starts to brown. Stir constantly for one minute. Take off heat. Being careful not to overcook. Remove almonds to a plate.

In the same skillet melt butter over medium heat, add snow peas and shallots and saute until peas are crisp tender, about 2-3 minutes. Add almonds and stir. Remove from heat, add lemon juice. Season to taste with salt and pepper.

Goat cheese~makes everything taste good

15 Sep

I use goat cheese a lot.  Great to nibble on with peppers for a snack and even better to bake with. Melted goat cheese is delicious. Here is a recipe I have made many times. It is quick to put together and gets rave reviews.  I remember reading in  Anthony Bourdain’s book, Kitchen Confidential that cooking with shallots is what the pros do and food always tastes better.  He said it makes you look like you know what your doing, or something to that effect. So I cook with shallots frequently!

Roasted Chicken Breasts with Goat Cheese– 2 servings

2 split chicken breasts-bone in, skin on

2.5 ounces goat cheese  (plain or fine herb)  1 Carb per ounce

1 T. chopped fresh rosemary (may use dried)

1 small shallot finely chopped

Olive oil, salt and pepper

In small skillet heat olive oil over medium heat and gently saute shallots until soft (2 minutes or so) add rosemary and stir around.  Slice up goat cheese and add to pan. As it starts to melt, take off heat. Gently stir around and let cheese melt.

Wash and dry chicken breasts.  Set on small roasting pan. Lift skin and divide cheese mixture equally between each piece of chicken. I use a soup spoon to do this. Rub olive oil lightly over the breasts and sprinkle with freshly ground pepper and sea salt.

Bake at 375 degrees for 40 minutes or until done.


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