Tag Archives: low carb

Kiwi Salad with Pears & Apricots

Kiwi Salad with Pears & Apricots
Serves 4
Formerly known as the Chinese Gooseberry, the kiwifruit, or simply kiwi, is the edible fruit of a woody vine native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. The Kiwi actually came to America 2 years before the first seeds were brought out of China by missionaries to New Zealand at the turn of this century. It was there in 1906 that early New Zealand nurserymen recognized the potential of the fruit and it soon became a popular backyard vine. The most common cultivars of kiwifruit are oval, about the size of a large hen’s egg (about 2-3 in. long and 1¾ - 2 in. diameter). It has a fibrous, dull green-brown skin and bright green or golden flesh with rows of small, black, edible seeds. The texture of the fruit is soft and the flavor is sometimes described as a mix of strawberry, banana, and pineapple. Kiwi is most often used fresh as in fruit salads, on fruit flans and in smoothies and drinks.
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Ingredients
  1. 4 Kiwifruit
  2. 2 Bosc or Bartlett Pears
  3. 2 Tbsp. Lemon Juice
  4. 2 Tbsp. Salad Oil
  5. 1 cup Dried Apricots, coarsely chopped
  6. 1 cup Walnuts or Pecans, coarsely chopped
  7. 1/4 cup Green Onions, sliced fine
  8. 1 Tbsp. Fresh Tarragon Leaves, chopped
Instructions
  1. Peel kiwifruit and cut into bite sized chunks.
  2. Core and dice the pears (peel on) and add it to the kiwifruit with the lemon juice, oil, green onions and tarragon.
  3. Toss to coat.
  4. Add in the apricots and nuts, toss one more time, and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Horned Melon with Beef

Horned Melon with Beef
Serves 4
The Kiwano (also known as the Horned Melon, Melano, African Horned Cucumber, Jelly Melon, Hedged Gourd, and/or English Tomato) is a fruit native to a region of the Kalahari Desert in South Africa. The spiky golden-orange shell encases a soft succulent seed-filled emerald green flesh. Its flavor is reminiscent of a cucumber with notes of banana, melon and lime. This fruit's versatility extends beyond eating. Simply cut in half and scoop the translucent jelly-like flesh out of the melon to create a unique yet lovely serving dish, or tossed in fresh fruit salads or served as a garnish with roasted meats.
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Horned Melon Sauce
  1. 1 Horned Melon
  2. 3 Tbsp. Lime Juice
  3. 1 stalk Green Onion, minced
  4. 1 tsp. Vegetable Oil
  5. 1/4 tsp. Cumin, ground
  6. 1 Garlic Clove, minced
Beef Preparation
  1. 1 Horned Melon
  2. 1 lb. Beef Sirloin, lean
  3. 4 cups Iceberg Lettuce, shredded
  4. 1 1/2 cups Peeled Cucumber, cut julienne
  5. To Taste - Salt & Pepper
To make sauce
  1. Cut 1 Horned Melon into halves lengthwise. Use a grapefruit knife or a small sharp knife to scoop out pulp.
  2. Combine the melon pulp, lime juice, green onion, oil, cumin, and garlic in a blender or food processor bowl. Cover and process until well blended.
To make beef
  1. Cut 1 Horned Melon into halves. Cut crosswise into thin slices. Cut off skin.
  2. Cut the beef into thin slices.
  3. Grill or broil the beef to desired doneness and season with salt and pepper.
  4. Arrange the lettuce on a large salad platter.
  5. Top with the grilled beef, melon slices and cucumber sticks.
  6. Spoon the sauce over the top.
Nino Salvaggio https://www.ninosalvaggio.com/

Gai Choy with Scallops & Shrimp

Gai Choy with Scallops & Shrimp
Serves 4
Also called Chuk Gaai Choy, Bamboo Mustard Cabbage, Chinese Mustard Cabbage, Gai Choy is actually a mustard green that closely resembles many other oriental cabbages. Growing about 12” in length, Gai Choy has thin, ribbed green stalks with leaves extending almost from its base. When young and tender, Gai Choy is used for salads, similar to cabbage salads, as steamed greens, or for stir-fried and baked dishes. Mature greens are often added to soups or stews. Its pungent flavor can also be preserved by pickling in brine or sugar. Fresh Gai Choy combines well with garlic, ginger or black bean sauce and is entirely edible.
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Ingredients
  1. 1 Gai Choy (Chinese Mustard Cabbage)
  2. 2 Tbsp. Peanut Oil
  3. 1 clove Garlic, minced
  4. 1/2 tsp. Ginger, fresh, finely grated
  5. 1/4 lb. Shrimp, peeled & deveined
  6. 1/4 lb. Bay Scallops
  7. 3 Tbsp. Water
  8. 1 Tbsp. Teriyaki Sauce (Soy Vay brand)
  9. 1 Tbsp. Sherry Wine (Dry)
  10. 1/4 tsp. Five Spice Powder
  11. 1/2 tsp. Salt
  12. 1 1/2 tsp. Corn Starch
  13. 1 Tbsp. Cold Water
Instructions
  1. Cut Gai Choy (mustard cabbage) into bite-sized pieces using the thick stems and only the tender part of the leaves.
  2. In a wok, or sauté pan, heat oil and add garlic, ginger, shrimp, scallops, and Gai Choy.
  3. Stir-fry for 2 minutes over high heat.
  4. Add water mixed with soy sauce, wine or sherry, five spice powder, and salt; cover and simmer for 5 minutes.
  5. Combine corn starch with 1 tablespoon cold water and mix smoothly.
  6. Add mixture to wok and stir until sauce boils and thickens, about 1 minute.
  7. Serve at once over rice or noodles.
Nino Salvaggio https://www.ninosalvaggio.com/

Fresh Water Chestnuts with Green Beans

Fresh Water Chestnuts with Green Beans, Maple Bacon & Red Onions
Serves 4
Cultivated in China since ancient times, the Water Chestnut is the edible tuber of a water plant indigenous to Southeast Asia. The Water Chestnut’s brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The fresh “corms” (a sort of underground storage stem of a plant), can be peeled with your fingers and eaten much like a fresh fruit with a flavor that some say resembles coconut, apple or even macadamia nuts. Even if cooked, the chestnuts have the ability to remain crisp, which is a feature prized in the Asian cuisine.
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Ingredients
  1. 3 cups Green Beans, cut to 2-3"
  2. As Needed - Boiling Salted Water
  3. 12 Water Chestnuts, fresh, sliced thin
  4. 4 strips Nino's Maple Bacon, minced
  5. 1 Tbsp. Garlic Cloves, sliced fine
  6. 1 cup Red Onion, cut julienne
  7. 1/4 cup Red Bell Pepper, cut julienne
  8. To Taste - Salt & Pepper
Instructions
  1. Cut off pointed end and woody base of water chestnut, then peel off the skin and immerse in cold water immediately to prevent its discoloration.
  2. In a medium sauté pan over medium heat, fry minced bacon until nearly crisp (save fat).
  3. Remove water chestnuts from the water, slice thin and add to the crisp bacon with onions, red peppers and garlic. Sauté briefly.
  4. Blanch green beans in boiling salted water for 2 minutes, remove from the water and add to the sauté mixture.
  5. Cook the entire mixture 2 to 3 minutes longer on medium high heat.
  6. Season with salt and pepper and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Creamy Nira Vinaigrette

Creamy Nira Vinaigrette
Nira, the Japanese equivalent of Garlic Chives, can be used in as many different dishes as you could think to use the regular “garden variety” chives. (Although they are just a bit more flavorful.) Available at Nino’s are the Green, the Yellow (basically the green variety chive grown in complete shade), and the Flowering varieties. All are suitable to use in this recipe. Added to a stir fry, their color and pungent onion and garlic taste shines through. As a garnish in soups, or a topping on starches like potato, rice or noodles, this versatile grass both complements and brightens flavors. Enjoy this dressing recipe as a marinate for vegetables or as a dressing.
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Ingredients
  1. 2/3 cup Low Fat Mayonnaise
  2. 1/2 cup Buttermilk
  3. 2-3 Tbsp. Nira, chopped fine
  4. 1 Tbsp. Rice Wine Vinegar
  5. 1 Tbsp. Granulated Sugar
  6. 1 tsp. Sesame Oil
  7. 1 tsp. Ginger, fresh, grated
  8. 1/2 tsp. Garlic, fresh, minced
  9. 2 tsp. Black Sesame Seeds
  10. Salt & Pepper, to taste
Instructions
  1. Combine all ingredients in a small bowl and stir together well.
  2. Keep this dressing covered and well chilled.
Notes
  1. Makes dressing for approximately 4 salads.
Nino Salvaggio https://www.ninosalvaggio.com/

Lettuce Wrap Dipping Sauce

Lettuce Wrap Dipping Sauce
Serves 4
This "dipping" sauce is an additional "condiment garnish" to spoon over your Chicken Lettuce Wrap filling once wrapped in a lettuce leaf. It will last almost indefinitely once made as long as you keep it in an air tight container in your refrigerator.
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Ingredients
  1. 1⁄4 cup Soy Vey Very Very Teriyaki Sauce
  2. 1 tsp. Chili Garlic Sauce
  3. 1⁄2 tsp. Chinese Hot Mustard
  4. 1 Tbsp. Mirin (Sweet Rice Wine Vinegar)
Instructions
  1. In a non-reactive bowl stir together all ingredients.
  2. Refrigerate and serve as dipping sauce for lettuce wraps.
Notes
  1. Place 1 to 2 tsp. of sauce on each portion of your Chicken Lettuce Wraps before wrapping up in a crisp lettuce leaf.
Nino Salvaggio https://www.ninosalvaggio.com/