Eggplant With Coconut-ginger Sauce
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
Japanese eggplants are long, slender and not bitter.  In this recipe, their silken texture is accentuated with creamy coconut
milk.
3 Japanese eggplants, cut 3/4" cubes
3 tablespoons canola oil, divided
3 green onions, chopped
1/2 jalapeño pepper, finely chopped
1 clove garlic, pressed
1 teaspoon freshly-grated ginger
1/2 cup unsweetened coconut milk
1 tablespoon chopped cilantro
Heat 2 tablespoons oil in large nonstick skillet over medium heat.  Add eggplant cubes and cook 7 to 8 minutes, until golden;
transfer to a bowl.
Heat remaining tablespoon oil and cook onions 3 minutes, until softened.  Add ginger, jalapeño pepper, and garlic; cook 2
minutes more.
Return eggplant to skillet; pour in coconut milk.  Mix well, cover, reduce heat to medium-low and cook 15 minutes until eggplant
is tender.  Sprinkle with cilantro before serving.
This recipe yields 4 servings.
Carbohydrates: 10 grams
Net Carbs: 6.5 grams
Fiber: 3.5 grams
Protein: 2 grams
Fat: 16.5 grams
Calories: 185
Vegetables
Per Serving (excluding unknown items): 96 Calories; 10g Fat (94.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 2mg Sodium.  Exchanges: 0 Vegetable; 2 Fat.		   Eggs Benedict
n/a
Low Carb Recipes at http://www.Locarbrecipes.com
Formatted for MC6: 06-12-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
4 eggs
Canadian Bacon
=== HOLLANDAISE SAUCE ===
1/2 cup butter
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice
Lightly grease skillet.  Fill skillet half way with water.  Bring water to boiling.  Reduce heat and simmer.
Break eggs into cup and carefully slide one at a time into water.  Allow space for each egg.  Simmer for 5 minutes.
Meanwhile, heat Canadian Bacon in skillet.  Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.
For Hollandaise Sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.
This recipe yields 4 servings; recipe total 6.6 grams of carbs, per serving 1.6 grams of carbs.
Breakfast/Brunch, Egg Dishes
Per Serving (excluding unknown items): 278 Calories; 28g Fat (89.6% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 274mg
Cholesterol; 304mg Sodium.  Exchanges: 1 Lean Meat; 0 Fruit; 5 Fat.


one page view?




Share "Low Carb Cookbook":

Download for all devices (1.35 MB)