Views:
963
Three 3 ingredients Low-Carb Recipes
963
Posted by Savneet Singh on Jun.18, 2010
©iStockphoto.com - Fertnig
Onion-Yogurt Chicken
3 medium yellow onions
1 cup low fat plain yoghurt
8 medium chicken thighs with skin
A day before you plan to prepare this dish, cut one onion in half. Grate half onion on the large holes of a box grater and transfer grated onion and its juice to a large bowl. Dice the second half into 1/8 inch pieces and place in the. Add yogurt, half tsp salt and lots of black pepper and mix well.
Remove the skin and lobes of fat from the thighs and reserve. Toss the chicken in the onion-yogurt mixture to coat completely. Cover and refrigerate for 8-12 hours.
To Prepare:
Preheat oven to 350F. Place chicken on a rimmed baking sheet. Make sure that pieces are not crowded. Bake for 45 minutes.
Set the chicken under the broiler, about 6” from the heat. Broil until the onions are blackened. It will take about 4 minutes.
Heat reserved fat and skin in a skillet over low heat until one tablespoon of fat is rendered. Remove from heat and take out all the fat or any solid from the skillet, leaving behind only the fat.
Slice the remaining one and half onion and add to the skillet with the chicken fat. Cook over high heat, until onion are dark brown. Remove chicken from oven and spoon any pan juice over the chicken. Sprinkle with salt and top with sauteed onions.
Smoked Fish with Lemon
12 ounces of smoked fish (salmon,sable or sturgeon); thinly sliced
6 Tbsp whipped cream cheese
1 lemon
Lay out fish slices in slightly overlapping fashion on four large plates.
Place cream cheese in a medium bowl. Grate the zest of 1 lemon and add half of it to the cheese.
Juice half of the lemon and add 1 tsp lemon juice to cream cheese. Beat cheese, zest and juice together with a fork, until creamy.
Serve the fish with dollop of lemon cream cheese in the center. Scatter remaining lemon zest over the cheese.
Cucumber Yogurt Salad
2 medium cucumbers
2 tsp dark sesame oil
1 cup low fat yogurt
Peel cucumbers and cut length wise. Remove the seeds. Slice into 1/4 inch half moons, and place in a bowl. Add oil, yoghurt, salt and pepper,
Stir and refrigerate for 1-2 hours before serving.
Posted under Diet: Eating to Heal.
Article By: Savneet Singh
Profile: Savneet Singh has been a writer and editor on the environment, science, education, and human and spirituality since 2003 for various books for children. Savneet holds a Masters degree in Environment and a Masters in Education and currently located in Santa Ana (near LA),California. Savneet enjoys reading and writing about the environment and life related things. Savneet has a strong inclination for spirituality and practices meditation & yoga everyday.
Latest posts by Savneet Singh
- Self-Care For Cold and Flu - March 31st, 2011
- Easy Stretching Exercises at your Desk - February 28th, 2011
- Manage Stress - February 26th, 2011
- The Effect of Media on Eating Habits of Kids - February 19th, 2011
- The Great benefits of Cinnamon - January 29th, 2011
- How to Choose a Gym - January 22nd, 2011
- Beware of Bedbugs-They're All Over the Country - December 31st, 2010
- Women's Heart Risk - December 30th, 2010
- Soy - Beneficial or Not? - December 29th, 2010
- Stress-Free Holiday Party Arrangements - December 26th, 2010
