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FatDomDaddy -> Carb Buster Recipes and Other Low Carb Treats (1/26/2008 4:27:59 PM)
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OK...
As many of us are living a low carbohydrate lifestyle I thought I'd start a threat related to recipes that can easily be recalled and turned to when looking for that special treat, meal or desperate carb buster really really NEEDED!
I'll start with two tonight because I just made one this afternoon and, well... I wanna brag on how good it is!
Today I made a Turkey and Chicken soup with escarole and water chestnuts.
I started with a package of turkey wings (there were 5 there) and two whole chicken leg quarters (cut in half). I browned them in a stock pot (in two batches) with a little canola oil. After browning, I drained off the excess oil and set aside the chicken and turkey.
Next I did a classic mire pouix (carrots, celery and onions and garlic if you like). First I added a little olive oil to recoat the drippings and then added the mire pouix with kosher salt and black pepper and let them cook on a medium heat, stirring often for about 5 minutes.This will also deglaze the pan of all those tasty brown bits.
After about five minutes, I returned the wings and whole leg pieces back to the veggies and covered with water. When it began to boil, I reduced the flame to a low simmer for about two hours.
The simmer done, I put a colander in the largest bowl I had and strained the soup and returned the broth back to the stock pot to rest. Then, dumping the bird and veggies back to the large bowl I let cool a bit. (easy when it in the low 30's outside). When cooled off a bit I separated the meat from the bones and skin trying to be a through as possible set that aside and then discarded the rest.
Next came the escarole. Escarole tends to be very sandy so, cleaning out the big bowl once more, I filled it with cold water and washed the greens, breaking them up and drying them in the colander now lined with paper towels. Saute the escarole in a bit of olive oil. It will cook down quickly so don't worry about it not filling. Add salt and garlic to taste. Also open and drain your water chestnuts. I used water chestnuts in place of the pearl pasta that would normally be in this type of soup. You can use slices as the are or cut them up, which ever you like.
Return the escarole, meat and water chestnuts back to the soup and simmer until ready. I like to add some Parmesan or Romano as a garnish, but I nice twist is a few drops of toasted sesame seed oil. The soup will have virtually no carbs except for the water chestnuts which are mostly fiber. Bon Appetite
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