More About BAINDEGAEL
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These are stuffed peppers but instead of rice, I use quinoa.
This is for one serving but you could make a large amount and keep it in the fridge. I also add a little lemon zest. I have made it with red wine vinegar, apple cider vinegar and salad vinegar. It's just a preferential thing on the cider vinegar. :)
This is a LC BBQ Sauce for basting or dipping. My 10 year old son loves it and calls it Shorey's Famous BBQ Sauce
Time to make an assembly line! It looks and tastes breaded, but for the Low Carber, completely safe.
I just found this in a magazine. OF course, I've changed it slightly because we like spicier food, unfortunately, there is no fiery chili oil listed in the ingredients here.. I'm sure there's a way to add it.
I have modified thsi recipe from a popular recipe caled "crack slaw" from Low Carb Friends. Their version uses a bag of broccoli slaw and not as much liquid.
I like to have the snow peas and the spices because it makes it feel like real Chinese food.
I will add sesame seeds sometimes as well as bean sprouts (makes it fel like it has noodles in it).
I use this instead of salad dressing or as a side to my Greek burgers.
Because of the intensity of garlic, lemon or seasoning, I will sometimes need to adjust the amount of yogurt or salt.
I serve these without a bun and with tzaziki sauce instead of mayo or ketchup.
I also add fresh, chopped mint, but that wasn't an ingredient in the list.
We make this frequently, my son asks for it specifically if we're having tacos (he's 9).
You can add tomatoes if you can have more carbs
The zucchini in this recipe make for a nice potatoe substitute.
I got this from Blanes Low Carb show, but I add some seasoning and eggs. If I have mushrooms and green onions, I will add that as well.
Good side dish for any Indian meal
I put yellow peppers here only because they didnt have poblano peppers, This does call for poblanos.
I follow very low carb and will usually just eat one of these . If I am going for higher carbs, I'll serve with homemade salsa. (separate recipe)
Eaten with Indian food, it's a nice contrast to spicy entrees. I change the ingredients just about everytime I make it, but these are the consistent ingredients that I use.
Used to top chile rellenos or in burritos
Even the picky 9 year old loved it!
Cut chicken into 1 inch pieces. Take an air proof container and mix all ingredients except for the oil, ensuring that the chicken is fully covered in the yogurt and spices. Refrigerate for at least 2 hours (I typically make it and leave it for the next day).
Put your oven on broil. Lay the chicken as flat as you can in a pan or baking dish and drizzle the oil on top. Broil the chicken until cooked all the way through. The top will be crispy.
Served with yogurt sauce.
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