Chef_Kate's profile page
Recipes
Low Carb "Potato" Salad
By Chef_Kate
Cook the cauliflower until tender, but not mushy, about 8 minutes
- 16 ounce package frozen cauliflower (or fresh if it is available)
- 1/2 cup mayonnaise
- 4 ounce jar diced pimientos, drained well
- 1/4 cup dill pickle relish, drained well
- 1 tablespoon chopped onion, optional
- 1 tablespoon white vinegar
- 1 tablespoon Splenda or equivalent liquid Splenda
- 1 tablespoon yellow mustard
- 1/2 teaspoon pepper
- Salt, to taste
Sesame Kale with Garlic and Ginger
By Chef_Kate
In a wok or skillet, heat 1 tsp
- 2 tsp. sesame oil, divided
- 3 garlic cloves, thinly sliced
- 1 Tbsp. finely grated ginger
- 2 large bunches kale, washed, ribs removed, coarsely chopped
- 2 Tbsp. water
- 1 Tbsp. toasted sesame seeds
- 2 tsp. light soy sauce
- Dash crushed red pepper flakes
Sliced Mangoes and Papayas with Lime
By Chef_Kate
On a platter, place the papaya slices in a circular pan pattern
- 1 medium papaya, peeled and thinly sliced
- 2 medium mangoes, peeled and cut into 2-inch cubes
- 1/4 cup fresh lime juice
- 2 tsp. Truvia
Snow Peas with Sesame Seeds
By Chef_Kate
Boil water in a saucepan. Add snow peas, and then turn off the heat
- 2 cups water
- 1 lb. trimmed fresh snow peas
- 3 Tbsp. sesame seeds
- 1 Tbsp. chopped shallots
- Fresh-ground pepper
Spicy Finger Lickin' Fried Chicken Strips with Blue Cheese Dressing
By Chef_Kate
Coat each tender in a mixture of the buttermilk and hot sauce
- Chicken
- 1 lb. chicken tenders
- 1/2 cup low-fat buttermilk
- Several drops hot sauce
- 1/2 cup flour
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/4 tsp. ground red pepper
- 1 1/2 Tbsp. canola oil
- Dressing
- 1/2 cup nonfat mayonnaise
- 1 Tbsp. red wine vinegar
- 1 tsp. bottled minced garlic
- 1 1/3 Tbsp. crumbled blue cheese
- 1/4 tsp. black pepper
Spicy Fish with Tamarind Sauce
By Chef_Kate
Grind the mustard seeds and chilies in a spice or coffee grinder
- 1 tsp. black or yellow mustard seeds
- 1 to 2 dried red chilies
- 2 Tbsp. tamarind paste
- 1/2 cup warm water
- 1 Tbsp. olive oil
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 2 tsp. grated fresh ginger
- 2 tsp. curry powder
- Salt to taste
- 1 lb. thick fish fillets such as salmon, halibut, or cod, cut into 4 pieces
Spicy Proscuitto Shrimp
By Chef_Kate
In a bowl, combine the marinade ingredients, and add the shrimp
- Marinade
- 1/4 cup fresh lemon juice
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. rice wine (mirin)
- 1 Tbsp. grated fresh ginger
- 3 scallions, minced
- 11/2 tsp. toasted sesame oil
- 32 medium shrimp, peeled and deveined
- 16 wooden skewers
- 2 oz. prosciutto, cut into 32 thin strips
Spicy Shrimp Skewers
By Chef_Kate
In a bowl, combine the marinade ingredients, and add the shrimp
- 32 medium shrimp, peeled and deveined
- 16 wooden skewers
- Marinade
- 1/4 cup fresh lemon juice
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. rice wine (mirin)
- 1 Tbsp. grated fresh ginger
- 3 scallions, minced
- 1 1/2 tsp. toasted sesame oil
Spinach Orange Salad
By Chef_Kate
Whisk all the dressing ingredients together
- Salad
- 5 cups torn fresh spinach leaves, washed and dried
- 1/2 cup mandarin oranges, packed in their own juice, drained
- 1/2 cup thinly sliced dried apricots
- 1 small red onion, sliced
- 1 Tbsp. toasted pine nuts
- Dressing
- 2 Tbsp. canola oil
- 3 Tbsp. orange juice
- 2 tsp. to 1 Tbsp lemon juice
- 1 tsp. grated orange zest
Spinach Orange and Beet Salad
By Chef_Kate
Preheat the oven to 400 °F
- Salad
- 3 small beets, without tops, unpeeled
- 2 medium oranges, peeled and sectioned
- 1 lb. spinach, washed, dried, and coarsely chopped
- Dressing
- 1/2 cup balsamic vinegar
- 2 Tbsp. orange juice
- 1 1/2 Tbsp. olive oil
- 1 Tbsp. water
- 1 Tbsp. honey
- 1 tsp. Dijon mustard
- 1 shallot, finely minced
- Salt and pepper