Dana's Low-Carb for Life (Podcast)
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New Book Deal!
Submitted by Dana on Fri, 2010-06-11 11:32
Just talked to Fair Winds Press this morning, and I have a new deal to update an old book: We're going to reissue 15 Minute Low-Carbohydrate Recipes with 100 new recipes. That will expand the book by about 50%! Due out next spring.
So if there are any sorts of quick recipes you've been wishing you could find, tell me now! I'll get to work right away.
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I can't wait!
So happy to hear about the book deal Dana. Some of my favorite recipes that I repeat all the time are from that book -- the lettuce wrap page actually wore out in my copy from overuse! The mushroom "risotto" -- too delicious!
My husband loves this lemon chicken dish that is quite lemony and sweet. The consistency of the sauce is a little syrupy which has made it hard for me to decarb along with the light crispy breading. My attempts have not ended well. I've included the original recipe which I got from a book of appetizers. The original was for the chicken pieces skewered with snow peas, refrigerated overnight on their skewers and then baked the next day but we serve it with the snow peas mixed in and with rice (cauli-rice for some) for dinner. I don't have the actual book with author anymore and couldn't find it on Amazon, but I think it was just called Appetizers. This version is revised a bit anyway. We call it the Old Lemon Chicken Thing so we obviously need your help on several fronts.
1 1/4 lb. chicken breast cut into 3/4 inch cubes
1/2 cup plus 3 T. fresh lemon juice
3 T. brown sugar
2 T. water
1 T. plus 1 tsp. grated lemon zest
1 tsp. kosher salt
1/2 cup all-purpose flour
1 tsp. paprika
1/2 tsp pepper
6 T. vegetable oil
handfull of snowpeas or regular peas or broccoli
Marinate the chicken cubes in 3 T. of the lemon juice for half an hour.
Mix the remaining 1/2 c. of lemon juice, brown sugar, water, zest and 1/4 tsp. salt in a medium bowl.
Drain the chicken and pat dry. Put the flour, remaining 3/4 tsp. salt, paprika and pepper in a plastic bag. Shake to mix. Add the chicken and shake to coat completely.
Cook the veggies in the microwave a little less done than you like them ultimately. Drain and set aside.
Heat 3 T. of oil in a large nonstick skillet over high heat. Add half the chicken and cook until crispy and brown on all sides, about 4 min. Transfer to paper towel-lined baking sheet with a slotted spoon. Wipe out the skillet and return to the stove. Add remaining oil. Add remaining chicken and cook until crispy and brown on all sides, about 4 min. Transfer as above to drain a bit.
Add all of the chicken, the veggies and the lemon sauce back into the hot pan and stir it around until it's bubbly and syrupy. Serve over rice.
Maybe there is something you can do with it! Thanks for the exciting post. Sally
Congratulations!
Congratulations to you, Dana!! I'll be excited to see the new edition when it comes out.
Awesome!
Congrats Dana! That is wonderful news! If I think of any recipes I'd like to find, I'll send them on.
Congratulations
On your new book deal. I will be looking forward to it coming outl
Less Dairy!
Hi Dana-
I'd love to see more 15 minute recipes with no dairy. I have all your books (well 500, 500 more, Slow Cooker, and the original 15 minute), but I've developed some dairy problems....so more paleoish recipes? I don't know what to call them...
Thanks, Rose