Panda Express Kung Pao Sauce

Panda Express

Kung Pao Sauce

COOKING METHOD:

Stir Fry

INGREDIENTS

:

• 1 lb

Boneless Chicken Thigh Meat

• 2 oz

(about 1/2 cup)

Diced Red Bell Pepper (1/2” Squares)

• 2 oz

(about 1/2 cup)

Diced Green Onions

• 2 oz

(about 3/4 cup)

Diced Zucchini (1/2” Squares)

• 2 oz

(about 1/3 cup)

Peanuts

• 8 pcs

Dry Whole Chili Peppers

• 1 Tbsp

Cooking Oil

• 3/4 cup*

Panda Express Kung Pao Sauce

*(Use 1/2 cup sauce for marinade and 1/4 cup for stir fry)

PREPARATION:

1. Dice chicken, r

ed bell peppers, green onions, and zucchini

(to size desi

red).

2. Marinade 1 lb Boneless Chicken Thigh Meat with

1/2 cup sauce. Cover and r

efrigerate for 30mins.

DIRECTIONS:

1. Heat 1 Tbsp cooking oil in fry pan or wok.

2. Stir in whole chili peppers and cook till peppers

turn dark in color.

3. Add marinated chicken. Stir fry till chicken is cooked.

4. Combine

r

ed bell peppers, g

r

een onions, and zucchinis to pan.

5. Pour ¼ cup sauce into pan. Mix well with ing

r

edients. Stir fry

till sauce slightly thickens. Do not over boil sauce.

6. Mix in peanuts. Remove promptly.

7. Ready to serve with your favorite rice or noodles

Buffalo Chicken Wing Sauce

Ingredients

• 8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
• 8 tablespoons unsalted butter or margarine
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• salt to taste
• 2.5 pounds chicken wings

Preparation

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.



slow cooker 3 to 3.5 hours

Buffalo Chicken Wing Sauce

Ingredients:

2/3 cup hot pepper sauce (such as Frank 's RedHot®) 1/2 cup cold unsalted butter 1 1/2 tablespoons white vinegar 2.5 pounds chicken wings

1/4 teaspoon Worcestershire sauce 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder salt to taste

Directions:

1.

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use. slow cooker 3 to 3.5 hours

oopsie rolls

They’re called oopsie rolls because they were first made by mistake, but what a fortunate mistake that was! Oopsie rolls are almost-zero-carb “rolls” that are flourless and gluten-free, and they are all over the low-carb blogosphere, so of course I had to try them. While not truly bread – oopsie rolls are softer and spongier and are more like a thick savory crepe in texture – they can definitely fill a void for someone who misses sandwiches, or holding a burger in their hands.
Their texture is actually fairly similar to spongy white bread or bun, and their taste is neutral, so they can go with either savory dishes (sandwiches, burgers) or dessert (just like crepes, you could fill them with whipped cream and berries). My only complaint is that oopsie rolls are on the delicate side and tear quite easily, so using them as a bun substitute for a burger is even messier than usual.

Oopsie Rolls

 

Print

Prep/Rest

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Vered DeLeeuw

Recipe type: Low Carb

Yield: makes 6 oopsie rolls

Ingredients

• Nonstick cooking spray
• 3 large eggs
• ⅛ teaspoon cream of tartar
• 3 ounces (100m grams) full-fat cream cheese, cold, cubed
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray with nonstick spray.
2. Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
3. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
4. In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
5. Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites.
6. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
   
7. Bake 30-40 minutes, until golden-brown.
   
8. Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days.

Notes

The original lucky mistake that resulted in oopsie rolls was made by Kimber from Your Lighter Side.

Nutrition Per Serving

Serving size: 1 oopsie roll; Calories: 91.3 Total Fat: 8.1 g Saturated fat: 3.6 g Carbohydrates: 0.8 g Sugars: 0.6 g Sodium: 124 mg Fiber: 0 g Protein: 4.2 g

Almond Flour Sandwich Buns

 

Mix all of the dry ingredients together.

perfect for breakfast sandwiches, open faced sandwiches or as a burger bun.

Ingredients

• ¾ Cup Bob's Red Mill Almond Flour
• 2 Large Eggs
• 5 Tbsp Unsalted Butter
• 1.5 tsp Splenda (optional)
• 1.5 tsp Baking Powder

Instructions

1. Combine the dry ingredients in a bowl
2. Whisk in the eggs
3. Melt butter, add to mixture and whisk
4. Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent
5. Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time)
6. Let cool on a wire rack.

Any other faux breads I should try?  Leave a comment either here or on reddit and I’ll give it a whirl and let you know the results!

Focaccia-Style Flax Bread

This flax bread makes great toast!.  Photo © Carolyn Ketchum of the great All Day I Dream About Food blog.

Updated December 20, 2014.

User Rating

I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.  Learn more about the health benefits of flax seeds.

Ingredients

• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 Tablespoons sugar equivalent from artificial sweetener
• 5 beaten eggs
• 1/2 cup water
• 1/3 cup oil

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes

Preparation

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
Interested in resistant starch ? Try Flax Bread with Resistant Starch

User Reviews Reviews for this section have been closed.

User Rating:

None

Great basic recipe! I added some Italian herbs and a bit of parmesan cheese to it and it was very good. Next time I will probably add some more flavor to it in the way of more herbs, etc. As an experiment I put some thinly sliced cheddar cheese layed on top of a slice and microwaved til it melted. That was delicious!!

source:  http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Greek Frittata with Feta and Dill

Ingredients

	2 spray(s) cooking spray
	1 medium uncooked onion(s), chopped
	2 cup(s) regular egg
	2/3 cup(s) crumbled feta cheese
	1 Tbsp dill, fresh, minced
	1/2 tsp kosher salt
	1/8 tsp black pepper

	did not add - 5 oz fresh spinach, baby variety
	did not add - 1/2 cup(s) roasted red peppers (packed in water), well-drained, diced
	did not add - 2 medium plum tomato(es), seeded and diced

 

 

Instructions

• Preheat oven to 350°F.
  
• Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.
  
• Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
  
• Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.
  
• Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.

Notes

• If you prefer to use regular eggs for this recipe, use 2 large eggs plus 9 egg whites instead of the egg substitute (could affect the recipe’s PointsPlus value).