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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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Photo of Chive Flower from my herb garden
Hi, I'm here to help anyone that has questions about food and food preparation. Most figure competitors and women that want to look like them tend to think of food as fuel only.
I would like to help add flavor and joy back to your diet. I believe that food is one of the greatest joys of life and CAN be delicious AND fit into your diet program.
Are you sick of they usual steamed broccoli and chicken breasts every day? Check back here for lots of suggestions to help add flavor to your foods through fresh herbs, citrus zest, spices, vinegars, and cooking methods.
If you have a particular set of numbers you need to meet per meal just send me a PM and I will see if I can come up with a recipe to incorporate your specifications. Do you have a certain food that you would like to eat but, just don't know how to cook it? Any questions about food I will try to answer for you. If I don't know the answer I will try to find out for you.
I know there are lots of you ladies out there that love to cook and also love to enjoy good healthy foods not just for the fuel factor.
Please post here also any ideas/recipes you may have. I love to read other people's recipes and of course photos are always a great addition to any recipe to make it look appealing!
I just wanted to edit this post that Jaegor made this into this first post so that there is a rough outline of all the recipes here. I'll try to add to it as I add recipes.
Recipes with Photos: Table of Contents
All recipes by Chef Lisa Marie, unless otherwise noted
Page 1
Crustless Quiche Base
Caramelized Onion Quiche
Broccoli Quiche
Chicken Pesto - CaliforniaLaw
Cauliflower Mock Potatoes
Beef or Pork Chile Verde
Charmoula Sauce
Grilled Sea Scallops and Vegetable Kabobs
Basic Polenta
Chicken Satay with Peanut Sauce
Page 2
Ginger Spiced Pumpkin Soup
Oatmeal Pancakes with Fresh Strawberries
Grilled Vegetable Salad
Phill's Peanut Butter Cups
Quinoa Pilaf
Bean FAQ
Indian Inspired Pink Lentil Soup
Brown Rice recipe - proxy
Asparagus - Miserere
Cooking the Ultimate Steak - CaliforniaLaw
Chocolate Peanut Butter Pudding - Jillybop
Page 3
Roasted Garlic Aioli
Roasted Garlic
Rice FAQ
Simple Wild Rice Pilaf
Blanch and Shock technique (Green vegetables)
Searing Pepper Crusted Beef Tenderloin on a Cast Iron Stove Top Griddle
Chilled White Bean Salad
Page 4
Spicy Chicken Stew with Golden Raisins
Citrus Tilapia with Fennel Pear Salad and Fresh Dill
Traditional Chole
EVOO Rant
Baked Brown Rice
White Bean Puree with Sun-dried tomatoes
Herb/Veggie Garden FAQ
Page 5
Five Spice Pork Tenderloin with Bok Choy
Buffalo Chicken Breast
Grapefruit and Mint Marinated Grilled Chicken Breast
Thai Coconut Curry Chicken Stew (with Peanut Butter)
Salmon Burgers with Fresh Rosemary and Capers
Page 6
Mock Sesame Chicken
Salt FAQ
Miniturkey Meatloafs
Italian Spice Turkey Meatloaf
Turkey Chili
Spice FAQ
Curry Powder
Barbecue Spice Mixture
Page 7
Chili Flavored Oil
Fresh Basil infused Oil
Tarragon Vinaigrette
Olive Oil FAQ
Chicken Sausage and Veggies
Basic Crepes
Chipotle Chilis in Adobo Paste
Dry Rub
Citrus Rub
Fresh Basil and Sundried Tomato Pesto
Basic Hummus with variations
Page 8
Spring Asparagus Soup
Cream of Mushroom Soup
Sweet Potato Soup
Cookbook/Magazine FAQ
Kitchen Essentials FAQ
Mango Salsa
Brown Rice with Mangoes
Chilled Mango and Cucumber Soup with Blackened Jumbo Shrimp
Curried Shrimp Salad
Page 9
Mongolian Beef
Dijon Dressing with Fresh Dill
Tuna Salad with Capers
Tuna with Artichoke and Sundried Tomatoes
Orange Gingerbread
Veggie Dip
Page 10
Baked Quinoa with Chicken, Apricots, and Oranges
Cilantro Dressing with Jalapenos and Lime
Pizza - swissrugby67
Roasted Cauliflower
Teriyaki Grilled Eggplant
Queso (Cheese) FAQ
Ceviche Salad
Page 11
Fresh Tuna Salad
Bloody Mary Ceviche
Hearty Whole Grain Bread with Bread FAQ
Cooking Beans FAQ
Vegetable Soup with Navy Beans and Pesto
Guinness Chicken Marinade
Page 12
Beef Jerky link
Jamaican Spice Portabella Mushrooms
Fish - omuk
Spaghetti Puttanesca - omuk
Beef with Soy Sauce and Ginger - omuk
Fragrant Green Chicken Curry - omuk
Burger's - omuk
The Best Pasta Salad - omuk
Poached Fish
Cool Island Cucumber Salad
Cool Cucumber Salsa
Green Tea Poached Shrimp with Green Tea Sesame Dressing
Yogurt and Cucumber Salad - omuk
Citrus Mint Marinated Grilled Chicken Breast
Asparagus with Pistachio Vinaigrette
Asparagus with Mustard-Dill Sauce
Thai Spiced Barbecue Shrimp - omuk
Beef Chili
Page 13
Black and White Sesame Seed Crusted Ahi Tuna
Seared Ahi Tuna
Broccoli Soup
Low Fat Peanut Butter Cookies
Spinach Stuffed Chicken Breasts
Pan FAQ
Napa Cabbage Stew
Page 14
Low Fat Caesar Dressing
Garlic and Herb Baked Sweet Potato Fries
Sugar & Spice Sweet Potato Fries
Indian Spiced Vinaigrette
Chicken and Raisin Stew
Curried Turkey and Apple Salad with Golden Rasins
Potato Crusted Cod with Jicama Mango Salsa - folly
Page 15
Jicama Salad with Cucumber and Lime
Grilled Shrimp and Vegetable Kabobs
Chicken Shawarma
Shrimp Stuffed Mushrooms - folly
Belgian Endive with Chicken and Citrus Salad
Whole Wheat Bread - folly
Black Bean Mango Salsa - folly
Curried Roasted Cauliflower
Marinated Steak - folly
Spanish Rice - folly
Mashed Zucchini
Brown Rice Pudding
Grilled Vegetable Slaw
Fish Tacos Baja Style
Page 16
Shrimp Wrapped Pineapple Skewers Asian Style
How To Butterfly a Whole Chicken
Jamaican Jerk Chicken
Jamaican Peas-N-Rice
Flax Seed Crackers - HS29
Beef and Barley Stew
Mayonnaise
Remoulade Sauce
Green Goddess Dressing
All Purpose Cornbread
Southern Style Cornbread
Extra Easy Hummus - alsrnbsn
Humus Vinaigrette - alsrnbsn
Page 17
Mayonnaise - LynneA
Cocoa Meringue Cookies
Camping Food FAQ
Mock Pavlova - Blinq
Campfire Stew - folly
Chicken with Broccoli Raab
Ginger Garlic Shrimp and Asparagus
Grilled Citrus Red Snapper
Olive Tapenade
Page 18
Brining Instructions
Skirt Steak
Chilled Berry Soup with Minted Yogurt
Page 19
How to Impress a Dinner Party FAQ
Shredded BBQ Chicken/Pork - folly
Photos of Party Food
Paella- folly
Page 22
Fresh Tuna Salad
Grilled Chicken Skewers with Spicy Peach Dipping Sauce
Chipotle Paste
Roasted Pork Loin with Chipotle Rub
Chipotle Smoked Salmon Side
Jicama Relish
Broiled Tomato Chipotle Mango Salsa
Mixed Vegetable Atjar
Fresh Cucumber Kimchi Salad
Pork Tenderloin with Apricot Mustard
Vacation Photos
Page 23
Buckwheat Pizza Dough
Banana Flax Muffin
Refried Black Beans- proxy
Sauteed Peppers and Onions- proxy
Breakfast Bars- artemesia07
Burrito Bowl- alsrnbsn
Page 24
Chicken Etouffee
Chicken Parmesan
Marinara Sauce
Turkey Salad with Pineapples and Jalapeno Lime Dressing
Tomatoes Stuffed with Apple Chicken Chutney
Broccoli Stuffed Chicken Breast
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g'em
Level 0
Join date: Jun 2006
Location: Ireland
Posts: 919
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yay! I've been waiting for this ;)
Can't wait to see what culinary delights you have for us Lisa - I'm pretty guilty of the steamed broccoli and chicken meals of late so I'm definitely ready to re-awaken my taste buds.
so glad you started this thread! |
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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This is a super simple way to make your eggs in the morning. You can make a large batch of these mini quiche store them in your fridge, and then just warm them in the microwave to serve.
There are many different vegetables or herbs and spices you can add to them to keep them interesting. You can add leftover veggies tossed together to make your own flavor.
I use my silicone muffin pan to bake them in. It makes it very easy to remove them from the pan when they're done. Depending on your size muffin cups and how much veggies you put in them, this recipe makes 6-8 mini quiche. Only fill your cups 2/3 full so they don't overflow while baking.
Crustless Quiche Base
Ingredients
4 whole eggs
10 egg whites
10 oz fat free cottage cheese
Salt
Black Pepper
Vegetable of your choice (see variations that follow for some ideas)
Method
1. Blend together eggs, whites and cottage cheese until well combined. Add salt and pepper and stir well.
2. Fill muffin cups with vegetable mixture of your choice.
3. Top with egg mixture.
4. Place in preheated 400 degree oven for about 15-20 minutes or until just set. If using a large baking dish cook for about 20-30 minutes or until just set.
5. Let cool then pop out of pan.
Can be stored in fridge for about 4-5 days.
** Can be made in:
Muffin cups lined
Muffin cups sprayed with non stick spray
Silicone Muffin cups no spray no liners
Small ramekins
Large ramekins
Soufle Dish
Large pie plate
Glass baking dish
Individual tin dishes mini
Large tin dish
Cake pan round or square
Large non stick saute pan oven proof
Cast iron pan
Just about anything! Very versatile!
Entire Recipe Totals
Fat 20 g
Protein 102 g
Carbs- depends on what veggies you choose
If this recipe makes 8 and you need 25 grams of protein per meal you will need to eat 2 mini quiche per meal.
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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Caramelized Onion Quiche
Ingredients
Crustless Quiche Base (recipe from above)
3 small yellow onions sliced thin
Method
1. Slice and cook onions until well caramelized. About 15 minutes.
2. Scoop a bit of onion into the bottom of each muffin cup or large baking dish.
3. Fill with the Quiche Mixuture and bake at 400 for about 15- 20 minutes or until just set.
4. Serve with fruit or a small salad.
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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Broccoli Quiche
Ingredients
Crustless Quiche Base recipe from above
1 cup broccoli florets cooked and lightly chopped
1 tsp ground garlic
3 Tbsp fresh basil chopped
Method
1. Fill large baking dish, pie pan or muffin tins with broccoli garlic and fresh basil.
2. Pour in quiche mixture 2/3 full and bake at 350 for about 30 minutes or until just set.
3. If desired top with low fat cheddar or goat cheese and broil for a few minutes until brown.
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Jillybop
Level 4
Join date: Aug 2004
Location: Massachusetts, USA
Posts: 3330
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I'm looking forward to following this thread! Yum!!!
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Mod Laurie
Moderator
Join date: Jul 2005
Location:
Posts: 744
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Chef Lisa Marie, you had posted a recipe for mock mashed potatoes using cauliflower. I LOVED that recipe, but I can't find it now. Would you mind reposting it for me? Thanks! |
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shadyniner
Level 0
Join date: Dec 2004
Location:
Posts: 155
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Wow, these recipes look great! Do you have any italian or mexican recipes? My wife and I both love Italian and Mexican food, but are not quite creative enough to come up with much to make.
I just thought of possibly making my own whole wheat ravioli, any other recipes that you have? I love expanding my healthy recipe book! |
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CaliforniaLaw
Level 4
Join date: Dec 2004
Location:
Posts: 4020
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Chicken pesto. (Adjust for your preferences; pic to follow after lunch).
2 skinless chicken breasts or thighs
2 TBSP pesto [btw, this livens up lots of food]
1 TBSP olive oil
2 TBSP pine nuts
2 TBSP shredded Parmesan cheese.
Cook chicken. Slice into small pieces (that way the pesto coats several edges). Add other stuff. Simple. (Other than the chicken prep, the meal is a breeze to make.)
Has lot of protein and healthful fats, and only 5 grams of net carbs.
I'll post more as I think of them. I eat low-carb and find it more enjoyable than carb-based eating.
BTW, here is the recipe for mashed cauliflower. I've made it and enjoy it:
http://www.foodnetwork.com/...6_32841,00.html
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Hot AZ
Level 3
Join date: Sep 2003
Location: Arizona, USA
Posts: 545
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Hey Chef!
Any chance you have scallop recipes you can post? I am training for a contest on 6/30 and found that scallops are low in calories, high in protein and low in fat. I'm just not sure how to cook them. Advice?
Thanks in advance!
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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Mod Laurie wrote:
Chef Lisa Marie, you had posted a recipe for mock mashed potatoes using cauliflower. I LOVED that recipe, but I can't find it now. Would you mind reposting it for me? Thanks!
Of course Mod Laurie. Here you go:
I know so many people love mashed potatoes so this recipe came to mind when I was searching for something that would go great with a steak off the grill, lean roast top round of beef, or even simple roasted herbed chicken breast.
Cauliflower Mock Potatoes
Ingredients
1 large head of cauliflower
2 cloves garlic, minced(or 2 Tbsp roasted garlic)
1/2 small yellow onion (optional)
Kosher Salt
Fresh ground pepper
Method
1. Bring a large pot of water to a boil. While you do this carefully saute your onions until they brown. (caramelized)(this part is optional, just adds a bit more depth of flavor)
2. Cut the cauliflower into large chunks including the stem but not the green leaves.
3. Add lots of kosher salt into a large pot of boiling water and then drop your cauliflower in. Lower to a low boil and cook until the cauliflower is fork tender. About 15 minutes.
4. Add your garlic to the onions and cook out slightly (if using rosted garlic just add to the drained cauliflower). Transfer this to your food processor and puree to a smooth paste adding a touch of the water from the cauiflower if needed.
5. Drain the cauliflower and either mash with a fork for chunky or in the food processor for smooth, not to much or it will become gummy.
6. Fold in your onion garlic paste and add salt and pepper to taste.
** For a trick to re-heat this recipe. Place left overs into a baking dish and brush with olive oil and top with a touch of parmessan cheese if you want. Bake in 375? oven until it is browned and warm all over.
Enjoy!
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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shadyniner wrote:
Wow, these recipes look great! Do you have any italian or mexican recipes? My wife and I both love Italian and Mexican food, but are not quite creative enough to come up with much to make.
Shadyniner,
Thanks for asking for recipes Mexican and Italian. Those are some of my favorite flavors also.
Mexican: When I think of Mexican foods I think dried peppers, either hot, or smokey. Lots of fresh crunchy vegetables, fresh lime juice and zest, and fresh cilantro. Just about any protein can be made to taste Mexican by adding any or all of those ingredients. I will post some of my favorites here but, here's one for now that I recently tasted at a friends house and asked her for the recipe (Thanks c.)
Beef or Pork
Chili Verde
In a large pot or slow cooker:
1 Tbs of olive oil
1 Chopped onion
2 poblano chilies, seeded
1 large green bell pepper chopped
1 jalepeno pepper chopped
Add:
1 and 1/2lbs pork sirloin or beef top round or stew meat cut into 1 inch cubes
In a large bowl combine:
1 small can of chopped green chilies
1 can cannelini beans drained
6 tomatillos, husks removed, chopped
4 cloves garlic, minced
1 cup chicken broth
1/4 tsp dried thyme
2 tsp dried oregano
2 tsp ground cumin
1/2 tsp black pepper
1 tsp kosher salt
1 Tbs yellow cornmeal
Optional Garnish Ingredients:
Chopped fresh cilantro
Chopped red onion, small dice
Sliced Avocado
Queso Fresca
Fresh Lime
Sour Cream
Method
1. Cook on high the peppers and onion until the onion is translucent.
2. Add beef or pork and brown lightly on all sides.
3. Add all other ingredients in your bowl on top of this and stir.
4. Bring to a light boil then return to low and simmer lightly for 8 hours or until the beef or pork is super tender.
5. Spoon into large bowls and add optional garnish ingredient (any or all) on top of each bowl.
I just thought of possibly making my own whole wheat ravioli, any other recipes that you have? I love expanding my healthy recipe book!
When most people think of Italian foods they think of pasta and meatballs. If that is the case for you I can write some great recipes for home made pasta for you. It's acually quite easy to make pasta. You really don't need a pasta maker you can do it with a rolling pin and make some great hand cut pasta. Ravioli is a little more complicated but, once you master the pasta it's not that far advanced.
I wrote a few recipes using buckwheat flour and semolina flour for the pasta. I will work on them and post them later.
I also have a GREAT recipe for low carb turkey meatballs with yellow and green squash "pasta". I will post that also soon.
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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CaliforniaLaw wrote:
Chicken pesto.
Awesome Recipe CL,
Thanks for adding to this thread. I can't wait to see the photos. I thought I was the only one that liked taking pictures of my food!
If you like Pesto, here's another "Sauce" that is great to get in those good fats:
Charmoula Sauce
Ingredients
4 Tbsp olive oil
1 small red bell pepper, minced or diced
1/2 small red onion, minced
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp cayenne
3 cloves garlic, minced, or 1 Tbsp ground
1 tsp Kosher Salt
1/3 cup fresh cilantro chopped lightly
2 Tbsp lemon juice
zest of lemon
Method
1. Combine oil, pepper, onion, paprika, cumin, cayenne, garlic, and salt in a sauce pan.
2. Cook over on med/high about 5 minutes until vegetables are tender.
3. Add fresh cilantro, lemon juice and zest right before serving.
*This is great with grilled shrimp served on top of Boston Bib lettuce, or Butter Head Lettuce with lots of fresh veggies.
** Great with baked light white fish or chicken also. |
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sic
Level 4
Join date: Dec 2004
Location:
Posts: 3443
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Do you ever use polenta and do you have any healthy recipes incorporating it? |
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shadyniner
Level 0
Join date: Dec 2004
Location:
Posts: 155
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Wow, thanks for the chile recipe, that looks awesome! I can't wait to see your pasta recipes. Like I said, my wife and I both love Italian and Mexican, and we both enjoy cooking as well. We are definitely looking forward to your recipes. Thanks!! |
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Olesya Novik
FA Editor-in-Chief
Join date: Mar 2007
Location: California, USA
Posts: 2477
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This is FANTASTIC!!!
I can't believe how YUMMY and HEALTHY these recipes sound!!! WOW! Can't wait to start making all this awesome stuff...=oD
Thanks so much for being here Chef, something tells me you will soon become one of my favorite people around...;o)
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lovefire
Level 3
Join date: Jun 2006
Location:
Posts: 133
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Wow you guys are great! Chef thank you for taking the time to do this!! It is definitely appreciated ;) |
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OctoberGirl
Level 4
Join date: Apr 2006
Location: California, USA
Posts: 11238
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Hi Chef,
Thanks for the thread.
Do you have a recipe for peanut sauce?
Any good recipes with the canned pumpkin that isn't a pie? I have the canned pumpkin that isn't pie filling and I usually just have it with salt and pepper. Not the most original.
I also have a lemon tree that is bursting and I can only eat so much lemon chicken!
Any suggestions would be greatly appreciated! |
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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Hot AZ wrote:
Hey Chef!
Any chance you have scallop recipes you can post? I am training for a contest on 6/30 and found that scallops are low in calories, high in protein and low in fat. I'm just not sure how to cook them. Advice?
Thanks in advance!
Hi Hot AZ,
That is very true Scallops are a great addition to anyone's diet that is looking for a low calorie/low fat protein.
I love Sea Scallops myself. Sea scallops are one of the largest of all the types of scallops. All Scallops are also naturally very low in fat and calories and have a very nice flavor. They can fit very well into a healthy eating program.
You get approximately 20-40 Sea Scallops per pound. Some of the largest are called "Diver Sea Scallops" and they are usually under 10 scallops per pound. Scallops can be bought fresh or frozen. They freeze very well, so if they are on sale or you buy too many, freeze them for later use. Just make sure to ask if they were previously frozen. Never re-freze anything.
Scallops are fresh and white in color but, sometimes they are slightly orange due to the food (algae) they consume, this does not mean they are bad and will have the same fresh sweet flavor of white ones. Scallops have a distinct, sweet odor when they are fresh and do not smell fishy.
One thing to watch out for is water added to scallops. When you cook water added scallops they shrink considerably and have a bit of a chemically taste to them. So, try to buy them fresh from a good fish market, not water added for the best scallops.
Since you are in AZ why don't you try this recipe on your grill this weekend:
Grilled Sea Scallop and Vegetable Kabobs
Ingredients
10 oz Sea Scallops or as many as you need for 4-6 Skewers
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp fresh thyme
Salt and pepper fresh ground
4 Shallots peeled
2 Green peppers
6 Cherry tomatoes
1/2 Zucchini
Method
1. Combine 1 Tbsp of the olive oil with the lemon juice, thyme, salt and pepper, and coat the scallops with this mixture. Cover and let sit in this marinade for about 15-30 minutes.
2. Cut the peeled shallots in half. Cut the peppers and cut into 1-2 inch pieces. Slice the zucchini into 3/4 inch rounds.
3. Preheat the grill on med/high (if you don't have a grill you can do this in the broiler on a pan)
4. Place Scallops and vegetables alternating onto skewers. Brush the kabobs with the remeaining olive oil and season generously with salt and pepper.
5. Grill for 2-3 minutes per side. Let them rest and serve on a bed of baby lettuce or juliened napa cabbage slaw.
Stats for Fresh Sea Scallops no additives 1 oz grilled or broiled
Protein ~6g
Fat ~1g
Calories ~38
Net Carbs 0
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proxy
Level 0
Join date: Sep 2004
Location:
Posts: 973
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Chef Lisa Marie's recipe for those little quiches is the one I have been pimping out! I just want the credit to come back to HER, full circle!
As her friend and colleague, I also want to quickly put in a word to say how lucky we are to have someone of her culinary calibre on the site. "Chef" is not just a clever name, she is actually fully certified, trained and is as much an achieved professional in her area of expertise as we could hope for!
Don't be fooled by her humility and sweetness - she's actually a total badass in the kitchen!
So exciting to have this thread up and running for anyone who wants breathe some life in to their healthy menu! |
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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sic wrote:
Do you ever use polenta and do you have any healthy recipes incorporating it?
Speaking of Italian Food, great question sic! Polenta (cornmeal) is a main part of the Northern Italian diet. Polenta is actually considered a cereal grain like oatmeal, grits or farina, as far as food categories go.
It can be made many ways, soft (mush), hard, baked, or added to soups or stews for more texture. You can add just about any flavor to it when you make it so it is used for savory dishes as well as sweet.
I will write here the traditional method for making Polenta. Once it's poured out into the sheet pan and cooled it can be cut out into just about any shape with cutters, and baked, grilled or pan sauteed before adding to your dish.
Traditionally the shape will be put on the bottom of a dish and then something poured or set on top of it. I have used it as a base for passed hors d'oeuvres also. It is also great to just serve it with stews by ladeling it soft into the bottom of the bowl and then pour your stew on top.
Basic Polenta
Ingredients
1 1/4 quarts Water (or broth)
1/2 Tbsp Kosher Salt
1/2 lb Yellow Corn Meal
1 Tbsp Olive Oil
*Flavor of your choice, spices, fresh herbs, extracts etc.
Method
1. Bring water or stock to a boil in a heavy bottom pot. Add the salt.
2. Add the cornmeal to the boiling water in a thin stream, stirring constantly.
3. Cook stirring constantly over moderate heat for about 35 minutes or until it pulls away from the sides of the pot.
4. Pour the polenta intoa lined sheet pan. Cool thoroughly.
5. Cut into desired shapes and bake, saute, pan fry or grill to re-heat.
Stats for Polenta (cornmeal)per 1 oz un-cooked
Calories 103
Fat 1 g
Net Carbs 22 g (only 1 g fiber per oz)
Protein 2 g |
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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Olesya Novik wrote:
This is FANTASTIC!!!
I can't believe how YUMMY and HEALTHY these recipes sound!!! WOW! Can't wait to start making all this awesome stuff...=oD
Thanks so much for being here Chef, something tells me you will soon become one of my favorite people around...;o)
Wow! I'm so happy that everyone is enjoying all the recipes. Please let me know if there are any special limitations to your particular eating plan that I can fulfill with a recipe or two.
For example you can give me numbers you need to meet per meal:
Protein, Calories, Fat (what kinds), and Net Carbs and I can try and design recipes using your favorite foods to fit them. Of course if your favorite food is Ice Cream...I won't be of much help.
I would love to think that my recipes helped anyone get a body like you Olesya. If I could help you in any way reach your higher goals with tasty foods please feel free to ask. I just love helping people realize their goals, it gives me this warm fuzzy feeling inside! |
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Chef Lisa Marie
Level 3
Join date: Mar 2006
Location: New York, USA
Posts: 1250
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OctoberGirl wrote:
Hi Chef,
Thanks for the thread.
Do you have a recipe for peanut sauce?
You are so welcome OG! Great questions!
Peanut sauce is one of my favorite things to serve with Chicken or Beef Satay (fancy name for grilled skewers of meat).
If you don't like Peanuts (or are allergic to them) then you can substitute Tahini Paste (sesame paste)for the peanut butter and call it sesame sauce.
Chicken Satay with Peanut Sauce
Ingredients
For Chicken
1 pound skinless, boneless chicken breasts
Bamboo Skewers Soaked in Water overnight
For Marinade
1/4 cup unsweetened coconut milk
2 tablespoons fish sauce (or soy sauce)
juice of 1 lime
zest of 1 lime
2 cloves of garlic, minced
1/2 teaspoon turmeric
Method To Marinate Chicken:
1. Cut the chicken into about a dozen strips, about 1/2 inch wide and 4 inches long.
2. Combine the marinade ingredients together with a whisk.
3. Pour the marinade and the chicken into a plastic zip top bag and refrigerate for 30 minutes to 2 hours. ***Don?t over marinate or the lime juice with make the chicken mushy
Method To Grill or Bake Chicken
1. Thread the chicken strips onto bamboo skewers that have been soaked in water to prevent burning.
2. Try to minimize the stick?s exposure to the fire by leaving the chicken hanging off the end of the stick a bit.
3. Grill these for 2 to 3 minutes per side over high heat until lightly browned.
4. If baking- Place on sheet pan and bake on 450 degrees for 7 minutes without turning.
5. Immediately after removing from the grill or oven, brush lightly with the peanut dipping sauce on both sides and let the skewers rest for 10 minutes before eating.
** they can be grilled the day before and then re-heated in a preheated oven for 7 min on 375 degrees before serving.
Ingredients for Peanut Sauce
1/4 cup natural peanut butter
1/2 cup unsweetened coconut milk
juice of one lemon
2 tablespoons fish sauce (or soy sauce)
1-1/2 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 Jalapeno seeds and stems removed
Method for Sauce
1. Puree garlic and jalapeno in food processor.
2. Add peanut butter, coconut milk, lemon juice, fish sauce, and Worcestershire and blend until smooth.
3. Serve with chicken or beef skewers.
** sprinkle with fresh cilantro for garnish or toasted sesame seeds |
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Kruiser
Level 4
Join date: Oct 2002
Location: Massachusetts, USA
Posts: 1579
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Bless You Chef Lisa Marie, Bless You!
Except now I'm REALLY hungry!
I'm going to make some of your quiche-muffins to re-heat since I hate to cook (or eat) in the morning. Do you have any recipes for good oatmeal/fruit/protein breakfast meals that can be made in advance?
Also, I've never done much baking (too high carb), what do you suggest for replacing the starchy, white, general purpose flour that would enhance the fiber and protein content?
Thanks for these posts. With your help soon I'll have the body of a fitness competitor... to play with! :^) |
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Kalle
Level 4
Join date: Feb 2006
Location: California, USA
Posts: 3449
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Great thread, it makes me hungry |
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