My so-called "Atkins" Recipes

Since X'mas is a big deal in HK and so is New Year, I've gained 4lbs and the weight went straight to my tummy and thigh (well, buttocks as well but hey!) It didn't quite go to the upper half of my body as I would have preferred so here I am stuck with a dilemma - DO I DIET BEFORE CHINESE NEW YEAR COME ALONG - OR - SHOULD I JUST CONTINUE TO EAT MY HEART OUT (hence none of my jeans would fit me anymore!)?

So my decision has come to this, I'll cut out Carbs and cut down on sugar! I guess I'm really just doing my own version of the infamous "Atkins Diet". Mind you I couldn't resist a slice of pizza and a few mouthful of spagahetti last night and I find cutting out alcohol is insanely hard, well, at least harder than I thought it would be!

So here are a few pieces of recipes to give you some perspective on how well I've been treating myself in regards with my diet!! Please note that the measurement are rough estimate as I tend to just taste my food while cooking and add in anything I think is needed.

Lemon Pepper (Buttery) Garlic Chicken

INGREDIENTS:

• 2 teaspoons butter
• 10 skinless chicken mini-fillet
• 1 teaspoon grounded black pepper

Marinate:

• 1 tablespoon fresh lemon juice
• 2 teaspoon lemon peel
• 1-2 teaspoon Salt
• 1-2 teaspoon Sugar
• ½ tablespoon mixed herbs
• 1 tablespoon grounded black pepper
• 1 tablespoon chopped Garlic
• 1 tablespoon dark soy sauce
• 1 tablespoon water
• ½ - 1 tablespoon cooking oil
• Little bit of egg white

DIRECTIONS:

1. Marinate chicken fillet, let it marinate for at least an hour or leave overnight. The egg white will keep the chicken tender once cooked.
2. Melt butter in a saucepan / frying pan. Sprinkle with 1/2 tablespoon of the pepper / mixed herbs, then lay the chicken breast on top. Saute chicken breast for about 2 to 3 minutes, then turn to the other side,
3. You may squeeze lemon juice or splash in a tiny bit of white wine onto around the side and saute for another 2to 3 minutes (or until chicken is cooked through and juices run clear). The extra lemon juice / wine is optional.

Tips: adding egg white when marinating meat will keep the meat juicy and tender when cook. But don't use too much otherwise there would be bit of egg white and ruin your dish when cooking.

Salmon Fillet with Lemon Cream Sauce

Ingredients:

• 1 Salmon Fillet
• 1 teaspoon black pepper
• 1 teaspoon olive oil
• 1-2 tablespoons butter, divided use
• 2 tablespoon fresh minced onions
• 1 small clove garlic, finely minced
• Splashed of white wine (like 1-2 tablespoon)
• 1 teaspoon fresh lemon juice, or more to taste
• 1/8 cup heavy cream

Directions:

1. Heat up olive oil (or cooking oil) and add in butter to melt in a big skillet on high heat sear the salmon, try not to over cook it. Remove and keep warm.
2. Lower heat to medium. Add remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent.
3. Add garlic and saute 1 additional minute, stirring often.
4. Carefully pour in the white wine and lemon juice. Stir and cook until the liquid is reduced by half, about 2 to 3 minutes.
5. Add heavy cream and return to a simmer. Cook another 3 minutes or so until thickened.
6. I've have used capers except I didn't have any so I just shuffled in some finely chopped parsley.
7. Pour lemon cream over salmon and serve.

Tips: Remember to throw in the parsley in the end and turn off the heat in order to keep that fresh green colour.

Steak with Garlic Gravy

Ingredients:

• 1 Wagyu Steak (or use whatever steak you prefer)
• 1 tablespoon Butter
• 1/2 tablespoon Salt
• 1 teaspoon garlic, minced
• 2 tablespoons cream
• 2-3 tablespoons water / broth
• 1 teaspoon black pepper
• 1 teaspoon flour

Marinate:

• 1/2 tablespoon of oyster sauce
• 1 teaspoon of sugar
• 1 tablespoon of dark soy sauce
• 1 tablespoon of terriyaki sauce
• pinch of black pepper

Directions:

1. Marinate Steak overnight
2. Melt butter in pan with olive oil, sear the steak quickly to sealed in the juices.
3. Cook the steak on low-medium heat for about 3-5 minutes on each side, depending on the thickness of the steak and how you like you steak to cook. Remove and keep warm.
4. Melt butter in the same pan, (similar when you de-glaze the fat and juices after roasting chicken to make gravy), throw in the garlic and use a spatular or wooden spoon to scrape the sauce pan and stir gently. Add in some broth / water (or even wine if you so wish to). Stir it round for a bit before adding cream.
5. Thicking the sauce with flour and add in salt and black pepper to flavour.

Tuna & Salmon Paté Served with Avocado

When my mum made this, she would actually use fresh salmon, however, don't forget that I'm a student trying to scrape by!! T^T sob sob sob, so I have to buy the canned ones and I had to mix tuna with salmon because even with canned salmon, it is at least double the price of tuna~ Well, at least in HK that's the case!

Ingredients:

• 10-15ml Olive Oil
• 1 canned Salmon and Tuna
• 1/4 onion, finely chopped
• 1 garlic clove, finely chopped
• 1-2 tablespoons fresh parsley, finely chopped
• 20ml whipping cream
• 4 tablespoons of mayonaise (well I uses the Kraft Miracle Whip Light)
• 1 tablespoon tastelemon juice
• pinch of pepper, to taste

Directions:

1. Drained the water from tins, put the tuna and salmon in a bowl and use a fork to break it up.
2. In a large mixing bowl, whisk the whipping cream until it's almost the consistency of whipped cream. Fold in the salmon, mayonaise (or dressing), lemon juice, onion, garlic and season.
3. Serve with Avocado~~ well, if you are on all carbs diet then congratulation, have it with bread!! :P

By the way, my diet didn't go well since I had some crisps and chocolate tonight!! haha~ but I enjoyed all the meat, cheese, cream and butter i've been allowed to have!!