Archives for posts with tag: #Low Carb

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

March 3, 2021 //
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These mini stuffed peppers are an easy yet flavor-packed appetizer for any party! My spouse and I went to a bocce ball (outdoor, socially-distanced) get-together and I wanted to bring something we could actually eat since we are watching our carbohydrates. These colorful, fiesta peppers filled with cream cheese, seasonings and herbs were perfect.

The good news for some is that these peppers are not spicy since they are a hybrid of sweet peppers. They are small in size and range in color with a crisp skin. They are loaded with vitamin A, C and lots of fiber. They can be stuffed with many other options such as sausage, rice or cut-up and added to any dish for texture and color. You can use these in Vegan, Vegetarian or Low Carb recipes.

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

Ingredients:

12-18 Sweet Mini Peppers, halved and seeded

8 ounces cream cheese, softened (you can substitute this with Vegan cream cheese)

8 ounces shredded sharp cheddar cheese such as Tillamook (you can substitute this with Vegan cheddar)

1 TBSP fresh lime juice

1 TBSP fresh cilantro or stir-in cilantro paste such as Gourmet Garden

1/2 tsp garlic pepper and 1/2 salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Wash and slice the mini peppers in half, lengthwise. Use a spoon to scoop out the seeds and membranes (I use a grapefruit spoon)
  3. 3. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, garlic salt and pepper. Mix thoroughly.
  4. Spoon or use a piping bag to fill each pepper.
  5. Grease or spray a baking sheet or pan. Place each pepper in the dish and bake for 20 minutes until the cheese melts and turns slightly brown on top.
  6. Serve warm.

Note: Cilantro is one of those herbs that some people do not like. If you prefer, you can substitute the cilantro with fresh Italian parsley, rosemary or any other herb you want. Trust me, it’ll still be good!

Enjoy! XOXO Jill

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Categories #Entertaining, Appetizer, Cheese, Easy Appetizer Recipe, Hors-d'oeuvres, Keto, Low Carbohydrate, Vegan, Vegetarian

Red Wine Braised Short Ribs

February 23, 2021 //
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When I make this recipe, I think of my aunt. Her dad was a chef and she said this was one of her favorite meals that he made. It is no wonder since beef short ribs are fall-apart, tender with rich flavor since they are braised for several hours in a red wine sauce.

Short ribs are a meaty cut of beef but can also be fatty. This is the reason they need to be prepared properly — seared first on all sides and then cooked long and slow. The recipe also calls for ‘soffritto’ the Italian word for the vegetable flavor-base of onions, carrots, celery and garlic, diced small. The soffritto is sautéed until slightly brown and then tomato paste added. They are finished in a covered pot with the seared beef on low temperature while cooking in the red wine and broth liquids. Your kitchen will be aromatic with the wonderful flavors as the ingredients begin to blend.

This is pure comfort food but can also be an elegant dinner party entrée. It does take many steps and several hours to make but it is worth it in the end and will become a family favorite!

Red Wine Braised Short Ribs served over Cauliflower Mash

Red Wine Braised Short Ribs

Ingredients:

6 – 8 beef short ribs

Salt and ground pepper

3 TBSP olive oil

3-4 garlic cloves, minced or smashed

1 large onion, chopped

3 celery ribs, chopped

2 carrots, chopped

3 TBSP tomato paste

2 cups dry red wine (your choice, I prefer Cabernet Sauvignon, Burgundy/Pinot Noir or Zinfandel)

3 cups beef stock or broth

3 sprigs thyme

3-4 bay leaves

2 TBSP all-purpose flour

1 TBSP heavy cream

Handful of parsley chopped for garnish

Directions:

  1. Sprinkle beef with salt and ground pepper on both sides. Let rest for about 30 minutes at room temperature.
  2. Heat oil in a large pot or Dutch oven over high heat. Once a drop of water dances on the surface, add the 4 beef ribs to the pan. Brown 5-7 minutes on each side. Remove and repeat with remaining ribs. Place the seared beef ribs on a plate and set aside.
  3. Turn down the heat to medium, add the onion and garlic to the pot and cook about 3 to 4 minutes.
  4. Add the carrots and celery. Cook for another 5 minutes until softened.
  5. Add the tomato paste and blend, cooking for another 2 minutes.
  6. Add the wine, stock, thyme and bay leaves. Blend the mixture completely until the tomato paste is dissolved.
  7. Return the seared beef ribs to the pot and nestle into the liquid.
  8. Cover with the lid and cook on the stove top for up to 2.5 hours, or until the meat falls apart from the bone.
  9. Remove the beef ribs carefully from the pot to a cutting board. Cover with foil to keep warm.
  10. At this point, you can either strain the liquid in the pot pressing the juice out of the vegetables and then discarding them; returning the liquid back to the pan. Or, keep the vegetables (as I do) and proceed in thickening the sauce.
  11. To thicken the sauce, add the flour and heavy cream in a small bowl and mix until the flour is completely dissolved. Then, add a spoonful of the cooking liquid from the pan to the bowl to blend and heat up the flour mixture. Add this to the vegetable mixture and stir until combined thoroughly. Bring the mixture to a simmer for about 3-5 minutes.
  12. Place the beef on a serving platter or directly into individual serving bowls. Spoon the vegetable sauce over. Garnish with chopped parsley.

Normally, I’d serve this over mashed potatoes or polenta but to keep it low carb I used Cauliflower Mash instead. Whatever you choose, it will be delicious!

Enjoy! XOXO Jill

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Categories #Dinner For Two, #Entertaining, #Family Dinner, #Main Dish, #One Pot Dinner, Comfort Food, Elegant Main Course, Low Carbohydrate, Sunday Dinner

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

January 31, 2021 //
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We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

Ingredients:

1 cup onion, chopped

4 garlic cloves, smashed or minced

4 TBSP olive oil

1 pound extra-lean ground beef

1 pound Italian Sausage

1/2 cup seasoned Keto breadcrumbs, almond flour or Gluten-Free Panko such as Aleias

1 cup grated parmesan cheese

1/2 cup and 1 TBSP parsley, finely chopped

2 large eggs

1 TBSP fresh chopped basil, rosemary, thyme and/or oregano

Salt and ground pepper to taste

2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce

3 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
  2. In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
  3. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
  4. Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
  5. Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
  6. Then, top the meatballs with the tomato sauce and shredded cheese.
  7. Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
  8. Garnish with the remaining parsley.
Meatballs Ready to Bake!

This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, #One Pot Dinner, Gluten Free, Italian, Keto, Mozzarella, Sunday Dinner

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

January 28, 2021 //
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This recipe is one of my favorite low-carbohydrate meals. The intense, sweet but tart flavor of sun-dried tomatoes mixed with the delicate shallots that are less abrasive than an onion make this cream sauce a perfect pairing with chicken breasts. Serving the chicken and cream sauce over cauliflower rice alongside roasted asparagus creates a flavorful, satisfying meal for anyone watching calories and reducing carbs. It is also a very quick and easy meal that anyone can master.

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

Ingredients:

3 large chicken breasts, sliced in half lengthwise

Salt and ground pepper to taste

1/2 cup shallots, finely chopped (2 to 3 large bulbs)

3 garlic cloves, finely chopped or minced

1 8 ounce jar oil-packed sun-dried tomatoes such as California Sun Dry, Bella Sun Luci or Mezzetta

1 TBSP fresh rosemary, chopped finely

1/2 cup white wine or chicken broth

1/2 cup heavy cream

3 TBSP parsley, chopped

Directions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Pour the oil from the sun-dried tomatoes into a large skillet or Dutch oven over medium heat. Add the chicken and cook about 3 minutes on each side until browned. Transfer to a plate set aside.
  3. Add shallots to the pan and cook for 2 to 3 minutes until translucent. Add the garlic and cook another minute. Add the sun-dried tomatoes and rosemary and cook another 2 minutes until combined.
  4. Increase the heat to high and add the wine or broth. Cook scraping the bottom of the pan about 2 minutes until the liquid is almost evaporated.
  5. Reduce the heat to medium and stir in the cream mixing until completely combined. Add the chicken back to the pot with any of the accumulated juice. Season with salt and ground pepper to taste.
  6. Serve the chicken and garnish with parsley.

I served this wonderful chicken over cauliflower rice that I microwaved for four minutes but it would be perfect over white or brown rice and even polenta. I also included Roasted Asparagus cooked at 400 degree F for 15 minutes. Serves six.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Gluten Free, #Main Dish, Chicken Recipes, Gluten Free, Keto, Low Carbohydrate

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage (Vegetarian / Vegan /Gluten-Free/Keto)

January 26, 2021 //
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This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.

This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.

I was even successful in having our kids try and like it!

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage

Ingredients:

3 TBSP olive oil

1 small onion, chopped

4 garlic cloves, minced

12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)

1 yellow summer squash, chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped

12 green beans, cut in thirds

14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)

6 cups vegetable broth (some extra to add if needed)

Fresh thyme and rosemary, chopped making about 2 TBSP

Salt and ground pepper to taste

2 cups Tuscan kale, chopped

Parmesan cheese to sprinkle on the soup

Handful of parsley, chopped to add as garnish

Directions:

  1. In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
  2. Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
  3. Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
  4. Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
  5. Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
  6. Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
  7. Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
  8. Serve in bowls topped with Parmesan cheese and a garnish of parsley.

Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Main Dish, #One Pot Dinner, #Vegan, Italian, Keto, Soup, Tuscan Kale Vegetable Soup, Vegetables, Vegetarian