Deep-fried Kale
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
These crispy, delicate fried leaves make a delicious, nutritious, crunchy vegetable bed for grilled salmon or other rich fish.
Light as air, they also make great snacks.
1 large bunch kale, washed, stems and
1 large veins removed
2 cups light vegetable oil, for frying
= (such as canola or peanut oil)
1/2 teaspoon salt
1 pinch sugar substitute
Pat kale leaves thoroughly dry with paper towels.  Stack four or five leaves, roll up into a tight cylinder and slice thinly (about
1/8-inch wide).
Heat oil in a large skillet just to the smoke point (about 360 degrees on a candy thermometer).  Add small handfuls of kale and stir
gently 20 to 30 seconds.  Remove with a strainer and drain on paper towels.  Repeat until all kale is used.
Gently toss kale leaves with salt and sugar substitute.  Serve immediately.
This recipe yields 6 servings.
Carbohydrates: 4 grams
Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 1.5 grams
Fat: 9.5 grams
Calories: 101
Comments:  Use very small batches to minimize oil spattering.  A Chinese-style strainer, with its broad ladle shape and open
design, is a great kitchen tool for frying.
Vegetables
Per Serving (excluding unknown items): trace Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 178mg Sodium.  Exchanges: 0 Other Carbohydrates.		   Deli Delhi Chicken Salad
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-06-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 2
For a change of pace and texture, try this exotic chicken salad.  If you are on induction or ongoing wait loss, omit the apple.
8 ounces chicken breast, from deli counter
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 packet sugar substitute
1/2 small apple, chopped
1/2 celery stalk, chopped
2 tablespoons chopped walnuts
4 slices Atkins bread
2 Bibb lettuce leaves
Dice chicken breast into 1/3-inch cubes.  In a bowl mix mayonnaise, sour cream, curry powder, ginger and sugar substitute until
smooth.  Add chicken, apple, celery and walnuts.  Mix until combined.
Divide salad on 2 bread slices; top with lettuce.  Cover with remaining bread slices.
This recipe yields 2 servings.
Carbohydrates: 24.5 grams
Net Carbs: 13 grams
Fiber: 12 grams
Protein: 50.5 grams
Fat: 22.5 grams
Calories: 487
Chicken, Main Dish, Poultry, Sandwiches
Per Serving (excluding unknown items): 297 Calories; 20g Fat (60.8% calories from fat); 22g Protein; 8g Carbohydrate; 2g Dietary Fiber; 64mg
Cholesterol; 111mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


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