On request, here are a few of my own recipes:

Salmon with woked veggies and creamy galangal sauce
2 servings:
Salmon:
ca 200 grams salmon filet per person
Black and white pepper
Bacon cubes

Veggies:
1/2 Red pepper
1/2 Green pepper
Spring onion
200 grams Broccoli (or)
200 grams Asparagus

Sunflower or peanut oil for the stirfry

Sauce:
0.2 liter double cream
Paprika powder
1-2 slices dried Galangal
1 big clove garlic sliced in two

Start out with the sauce. Put the cream in a pot, add all the other stuff and let it reduce to a nice and rich sauce. Very simple.

Fry the bacon until crisp and put it on a cloth so they stay crisp.

Put the pepper on the filets, and fry it in the bacon fat. When you can barely see a raw core in the filet, set the pan aside to rest. It will be perfect when you are ready to serve.

Wok the veggies, but make sure to start out with broccoli or asparagus. To wok properly, only use a small ammount of oil. If you think you need more, add a small ammount of water instead. When the green veggies are done, add the pepper and spring onion and work for a minute. You want it nice and crisp.

Put the veggies on a big plate, add some sauce, put the filet on top of the veggies, then some sauce on top of the filet and top with the bacon cubes. Garnish with some spring onion or chives :eat:

PS: Galangal is a ginger-like root, but much milder and aromatic. This is not a spicy dish. Add some fried potatoes, and you've got your self a kick-ass, classy gourmet meal.

Woked pork and veggies with teriyaki sauce
2 servings:
Sunflower or peanut oil for the stirfry

175 - 200 grams of pork, sliced - per person

Veggies:
1 yellow or red onion cut in 1/8's
1/2 Red pepper
1/2 Green pepper
1/2 Carrot, finely chopped in strips
200 grams Broccoli
Spring onion

1 finely chopped red chili
about 2 teaspoons of finely chopped ginger
2 cloves of garlic, finely chopped

Stirfry the pork at high heat in 2 tablespoons of oil for 1-2 minutes. Add the broccoli, a bit of water and stirfry for 1-2 minutes. Add the other veggies, the spices, 2-3 tablespoons of teriyaki and 2-3 tablespoons of ricewine or dry cherry. Stirfry for another minute. Add the pork, mix it around and you're done.

You can replace the teriyaki with a mix of sweet soysauce and oyster sauce.

Yes, the sauce contains sugar and are high in carbs, but you wan to use it as flavour only. What's left on your plate when you're done goes in the sink;)

Now, the nutrient facts:

The only carbs you see in these recipes are in the veggies and in the sauce. I wouldn't worry too much about the galangal sauce, eat "all" you want here, but don't eat all the teriyaki/soysauce. It's for flavour only.

The lowdown of the rest is:

1 onion, yellow(145 grams):
Carb: 8.63 grams
Protein: 1.16 grams
Fat: 0.16 grams
Energy: 30 K Calories

1 red/yellow pepper (170 grams):
Carb: 6.3 grams
Protein: 0.89 grams
Fat: 0.19 grams
Energy: 27 K Cal

Broccoli (100 grams)
Carb: 5.24 grams
Protein: 2.98 grams
Fat: 0.35 grams
Energy: 28 K Cal

Pork (175 grams):
Carb: 0 grams
Protein: 22 grams
Fat: 5 grams
Energy: 140 K Cal

Salmon (200 grams):
Carb: 0 grams
Protein: 39.68 grams
Fat: 12.68 grams
Energy: 284 K Cal

For more info, check this out: http://www.lowcarb.ca/low-carb-tools/carb_counter.html

that Salmon recipe looks really good, Duckman :) I love anything with asparagus!

...then you could try stirfried scallops with asparagus, cashewnuts and noodles

Sunflower or peanut oil for the stirfry


Why not canola oil? It's lower in saturated fats.

http://www.nutristrategy.com/fatsoils.htm

Why not canola oil? It's lower in saturated fats.


Never tried it. I use the two because both can handle a shitload of heat. They are the stirfrying oils.

If canola can handle the heat, I see no reason why you could not use it instead.