Category Archives: Main Dish

Beef, Main Dish, Mexican/Spanish Recipes, Recipes

Cinco de Mayo Taco Casserole

Happy May Day! Happy Beltane!

And in just 5 days, happy Cinco de Mayo! No matter where you live, you’re likely to find people celebrating this Mexican holiday. It’s a great excuse to drink margaritas and eat your favorite Mexican food. So the challege here is what can I eat that isn’t going to explode the carb count? A few things on the menu at a restaurant are not too high in carbs, but avoid the chips, the tortillas, the beans, and the rice. That doesn’t leave much, does it?

Chile Verde is a good choice if you eat without any of the trimmings. A Chile Rellano isn’t too bad but the batter may have flour in it. Albondigas Soup is usually pretty low in carbs, although some places add rice to it. No matter what you eat out, you are likely to find hidden carbs. So what to do? Make a Mexican dish at home to celebrate with family and friends.

Here’s one that is easy to do and uses spaghetti squash as a stand-in for rice and tortillas. It’s a casserole that can be made in a stove-to-oven deep skillet or prepared in any skillet and transferred to a casserole dish. I’ll be posting two more recipes this week, so check back to see what else you can do for the day and check out the blog for many recipes already on it.

If that’s not enough, I have a Mexican Food booklet that has 15 recipes in it, most of which are not on this site. Check it out at Amazon.com or Smashwords (link in the sidebar.)

Spaghetti Squash Taco Casserole

3 cups cooked Spaghetti Squash (cooking instructions below)
1 cup Mexican Style Shredded Four Cheese
2 oz. Cream Cheese, softened
3/4 lb. Ground Beef
1/3 cup finely chopped Sweet Peppers
2 teaspoons Taco Seasoning
2 Green Onions, thinly sliced
1 can 15 oz. Tomatoes with Chile

To Cook the Squash:
About two hours before you want to make the casserole, roast the squash.

Preheat the oven to 400 degrees (f.)

With a heavy knife, like a Chef’s knife, cut the squash down the middle vertically from stem to bottom. Use a spoon to remove the seeds and any gummy strings. Rinse out and dry with a paper towel. Use about a teaspoon of Olive Oil and rub it into each side of the squash and sprinkle a little salt on it.

Spaghetti Squash face up waiting to be oiled. Turn them over to roast so the cut side is down.

Wrap a cookie tin or baking tin with aluminum foil and place the squash on top face down so the shell is on top.

Bake for 50 minutes. Remove and let cool about 15 to 20 minutes until you can handle the squash without burning your fingers. Use a fork to separate the strands of the squash into a bowl. Cover and set aside or refrigerate until you prepare the meat sauce.

Sauce and assembly:
Preheat oven to 375 degrees (f.)

In a deep skillet-to-oven pan, such as a cast iron or copper skillet, brown the ground beef until it is lightly browned. Remove to a plate or bowl and wipe any excess oil from the pan. Put the cream cheese in the pan and add the taco seasoning, sweet peppers, and tomatoes. Cook and stir until it is blended and heat up. Add the ground beef, then stir in half the cheese and add the spaghetti squash and mix until the sauce is evenly distributed into the squash. Smooth with the back of a spoon until even.

If you don’t have a skillet that can go into the oven, then transfer the mixture into a large casserole dish and smooth it with the spoon.

Sprinkle the rest of the cheese on top and put in the oven. Bake for 25 minutes or until the cheese is golden brown and the dish is bubbly.

Cooked casserole in a skillet.

Let cool about 10 minutes, then serve with sour cream and guacamole if desired.

Makes 6 to 8 servings

Nutrition Information per serving (6 servings):
Calories: 292 Fat: 20.5 g Net Carbs: 7.9 g Protein:16.2 g

Nutrition Information per serving (8 servings):
Calories: 219 Fat: 15.4 g Net Carbs: 5.9 g Protein:12.1 g

Main Dish, Poultry, Recipes

Make this delicious one skillet meal

Sometimes it’s nice to have a meal you can prepare in one skillet. No mess, no fuss, but a simply delicious dinner. This recipe that I adapted came from Green Giant and it fits the bill nicely.

Did you know that Green Giant is now making riced cauliflower? I didn’t until recently. You can buy it in a 7 oz. bag in produce or in two varieties of riced cauliflower with other ingredients in the freezer section. So far, I haven’t tried those freezer versions, but when I do, I’ll post a review. You can also buy riced cauliflower from other manufacturers. This is great news since it means that companies are noticing that more people are using cauliflower for rice, cous cous, pizza crust, and mashed potato substitutes, and they are beginning to make it easier for us. Not that popping partially cooked cauliflower in the food processor is a problem. But quick and easy is good, right?

So anyway, the cauliflower wasn’t what I adapted in this recipe, but I added in two ingredients – the kohlrabi or broccoli stems and sweet peppers. Kohlrabi stems are those long tendrils that come out of the top of the vegetable and remain a little crunchy even when cooked, but still bring a touch of broccoli flavor. If you can’t find kohlrabi, and sometimes it isn’t easy, then cut up some broccoli stems. It’s worth it for the added pop in the dish.

Simple Chicken, Vegetables, and Cauli-rice

2 tablespoons Oil
1 pound boneless, skinless Chicken Breasts or Thighs, cut into 1-inch pieces
1 small Onion, chopped
2 cloves Garlic, chopped
2 cups Riced Cauliflower
1/2 cup Chicken Broth
1/4 cup Kohlrabi or Broccoli stems, chopped
1/4 cup Sweet Peppers, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon Lemon Juice
1 tablespoon chopped fresh Oregano
Seasoning Salt to preference
Pepper

Put chicken pieces in a bowl and sprinkle seasoning salt, salt and pepper on it, then mix the seasonings into the chicken.

In a large non-stick, deep-sided skillet, heat oil over medium heat, then brown the chicken, stirring to make sure both sides are browned. Remove to a plate and set aside. Add onion, stir, and cook about 3 minutes until it is softened. Add cauliflower and garlic and continue to stir and cook for another 3 minutes. Add the peppers and kohlrabi or broccoli stems, then stir in broth.

Bring the pan to a boil, then lower the heat to simmer and cook about 5 more minutes until the vegetables are tender and the chicken is completely cooked. Stir in the Parmesan cheese, lemon juice, and fresh oregano.

Makes 4 servings.

Nutrition Information per serving:
Calories: 236.4 Fat: 12.4 g Net Carbs: 4.0 g Protein: 25.1 g

Main Dish, Recipes, Seafood, Vegetables & Salads

Simple Meal of Herb Roasted Salmon

When I was shopping last week, I was enticed by a lovely, and on sale, piece of salmon from Norway. Cold Atlantic salmon has to be one of the best fish options there is. Truth is, I am not a huge fish fan and only a few top my list of delicious eating. Of this short list, my favorite is salmon. I’ve prepared it several ways, but this roasted version is one of the easiest and tastiest ways to prepare it.

Herb Roasted Salmon

4 tablespoons (1/2 stick) Butter
4 tablespoons minced Parsley or Dill
1 Salmon Fillet, about 1 1/2 lbs
Salt and freshly ground black pepper to taste
1 Lemon

Preheat the oven to 475 degrees (F.).

In a baking dish or pan that is just large enough for the salmon, add the butter and 2 tablespoons of the herbs, then put it in the oven for about 5 minutes. The butter should be melted and bubbly.

Put the salmon on top of the herbs, skin side up, and roast it for 4 to 5 minutes. Remove the pan, then peel the skin off. I used a fork to just lift the skin off. (Save it for your cats; they love it.)

Sprinkle the fish with salt and pepper. Flip the fish over and sprinkle that side with salt and pepper. Slice the lemon into thin rounds and put three or four slices on top of the salmon.

Roast for 3 to 5 minutes longer, checking to be sure it is done to your preference. Cut into serving portions, spoon a little of the butter over each serving and garnish with the remaining herb. Serve with additional lemon slices.

Makes 3 to 4 servings.

Nutrition Information per servings (4 servings):
Calories:230 Fat:17.0 g Net Carbs:1.7 g Protein:17.4 g

A delicious meal with Herb Roasted Salmon, Au Gratin Kohlrabi & Carrots, and Cabbage, Apple, & Kohlrabi Slaw.

Tasty Kohlrabi and Carrots Au Gratin

I’m giving you a two-fer this week by adding my recipe for Au Gratin kohlrabi. For those who may not know, kohlrabi is a versatile vegetable with a flavor resembling broccoli stems. When fresh, kohlrabi are easy to peel and are tender vegetables. If you let them sit too long, they tend to get tough. This recipe is adapted from scalloped potatoes and is adjusted for the more moist kohlrabi. But the flavor is excellent. I used cut pieces of the kohlrabi stems to add a little more broccoli flavor. These are made in a pan on the stove rather than in the oven.

2 medium Kohlrabi, peeled and diced in 1/2″ cubes
1/4 cup chopped Kohlrabi stems
1/2 cup Carrots, sliced
2 tablespoons Heavy Cream
1/2 cup Sharp or Irish Cheddar Cheese
1/2 teaspoon Seasoning Salt
2 tablespoons Fresh Parsley or 1/2 teaspoon Dried Parsley
Pepper to taste

Boil a pan of water and add the kohlrabi and cook about 20 minutes, then add the carrot slices. Boil until they are fork tender, 5 to 10 minutes more. Drain the excess water off.

Put turnips and carrots back in the pan, stir in the kohlrabi stems, and add 1 tablespoon butter, stirring until melted. Add cream and diced pieces of cheese and stir until melted and completely combined with the vegetables. Add the seasoning and parsley.

If you would like a toasty topping on the dish, spread them into a broiler safe pan and place under the broiler for 3 to 4 minutes.

Makes 4 servings

Nutrition Information per serving:
Calories:106.5 Fat:7.3 g Net Carbs: 2.9 g Protein: 4.9 g

Beef, Main Dish, Recipes, Vegetables & Salads

St. Patrick’s Day is a toast to the Irish

It’s March 17th as I write this and around my house, it’s time to celebrate the tiny bit of Irish blood that runs in my body, although the house mate is endowed with a great deal more.  We love eating foods that remind us of our trip to Ireland and scones, shepherd’s pie, Irish stew, and tea  are great favorites here. While corned beef and cabbage is more American than Irish, we have a go at it also.

I do have a recipe for you for my version of Corned Beef and Cabbage. While not strictly Irish, it is an Irish American dish that originated in New York City. The Irish immigrants used to make a dish with bacon and potatoes, but found that deli cut corned beef from the Jewish market was less expensive and filled the bill just fine. Likewise, cabbage was less dear than the potatoes, so they substituted. Now it’s a common dish in America.

My version of corned beef is baked rather than boiled, although I’ve also grilled it on a BBQ. As for the vegetable assortment, I’ve substituted root vegetables other than potatoes, all of which are lower in carbohydrates. Enjoy this variation on the American traditional dish.

Baked Corn Beef with Root Vegetables

Corned beef baked in Guinness is the best and so simple to do. The cabbage mixes with a delicious assortment of root vegetables to substitute in for the potatoes and bring an assortment of flavors.

1 Corned Beef brisket, about 3 to 4 pounds
1 bottle of Guinness stout
2 tablespoons of olive oil

Preheat over to 325 degrees.

In an ovenproof pot (I use my cast iron pot), add the olive oil and heat. Add 2 tablespoons of crushed garlic and stir. Put the corned beef in, fatty side down and cook for about 10 minutes to sear the meat, then turn the beef over and sear the top side. Flip it over again, add the Guinness, cover and remove the pot to the middle of the oven. Cook for 2 hours. Check for tenderness. If a fork goes in easily, then flip the corned beef over and leave the lid off, so that the fatty side on the top can now brown in the oven. Add 1 cup of water if the liquid in the pot is getting low. Cook for another 40 to 60 minutes. Start your vegetables on the stove at this time.

St. Patrick’s Root Vegetables

1 cabbage, 5-1/2″ to 6″ head, cut into 8 wedges
2 cups of cubed turnips (about 1×1 cubes)
2 cups of cubed kohlrabi
2 cups of cubed rutabagas
2 cups of cubed golden beets
2 drops of sucralose or 1 packet of Splenda
1 cup of beef broth or bouillon
Salt and pepper to taste
Corned beef spices tied in a cheesecloth (usually come with the corned beef)

Bring a pot of water to a boil, add 2 drops of sucralose, broth, and seasonings, reduce to a medium heat then add beets, rutabagas and kohlrabi to cook. If turnip is very porous and tender when you cut it, add it about 10 minutes later. Otherwise, add at the same time as the other vegetables. Cook vegetables about 40 minutes, fork testing for tenderness. When almost done, add the cabbage wedges and cook another 5 to 8 minutes until the cabbage is just tender.

Makes 8 servings

Nutrition Information for Vegetables per serving:
Calories: 74 Fat: 0.5 g Net Carbs: 10 g Protein: 3.4 g

Tip: Don’t cook your cabbage until you’re ready to serve it. If you expect to have two or three servings left over, then save the cabbage to cook when you reheat the vegetables and broth. This will keep it from getting too soggy.

I’d like to wish everyone a  wonderful and safe St. Patrick’s Day, I would like to point you to some of the delicious recipes on the site to help you celebrate in style.

Start with breakfast and this delicious Corned Beef Benedict.  This is  delicious start to the day or a great brunch item.  You can serve it on a muffin in a minute or serve it without bread at all.

 

You can also try  a Corned Beef Hash for your morning start or have
it the day after if you have left over corned beef.  It uses low carb vegetables in place of the potatoes, so you can enjoy this great dish without guilt.

 

LC Irish Soda Bread -It takes a little work and some special flours, but you can enjoy Irish Soda Bread without running the carbs too high. I use low carb baking mix and nut flours to make a delicious loaf.

Scones are a fantastic breakfast or tea option.  I love them and make them frequently.  In fact, I am planning to publish a little book of scone variations that might amaze you. They’re very flexible. Here’s a basic Scone recipe. 

Like a seafood option? Dublin Lawyer is a traditional Irish preparation of lobster that is quite tasty and reminds me of lobster thermidor.

 

Don’t forget the recent addition to this list of Irish Style Pork Stew that is absolutely delicious. And it cooks fairly quickly.

 

 

For dessert, you could try a nice Irish Apple Cake that is very good when served with whipped cream.  It’s simple to make and just needs a little low carb  baking mix and almond flour to make. Both the coconut flour and Vanilla Whey protein powder in the recipe are optional.

Another dessert option is an Irish Cream Cheesecake. This one is small and delicious.  You can make your own low carb Irish Cream or use a commercial one.  The trick is to let it sit for at least several hours in the refrigerator to let the flavor soak in, then let it come to room temperature for about 20 minutes before you serve.

Here are a few more recipes on the site that might interest you, so check them out if you’d like:
     Irish Style Celery and Kohlrabi
     Irish Horsey Sauce – a horseradish recipe
     O’Kelly’s Slim Irish Cream

 

 

Breakfast & Brunch, Main Dish, Pork, Recipes

Joy of Spring Cheese Pie

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I am pretty sure those of us in the Northern Hemisphere are beginning to get antsy for Spring to arrive. This is especially true as I look out my window watching snow come down after three days of almost balmy, sunny weather.  Yep, typical for Reno.  Lure those plants to begin to bud, then freeze them. So I needed something cheerful and comforting to brighten my day.

This wonderful sausage, leeks, asparagus and cheese pie is just the ticket to remind you of the wonderful tastes of the season.  I love cheese pies.  They’re easy to make and the possibilities are endless.  With St. David’s Day just past and St. Patrick’s Day just ahead, this particular pie celebrates the lovely sharp cheddar cheeses from Wales and Ireland.  You can use American cheddar, but it’s not quite the same, so check your market for one of the imports.  It’s worth it.

A note about the spices, they are changeable.  The ones in the recipe are the ones that I particularly like, but if you want to substitute in others, feel free. And, if you don’t want to eat meat, you can leave it our and it still tastes great!

Sausage, Asparagus & Leek Cheese Pie

1/2 lb Ground Country Sausage
1 Leek
1/2 lb Asparagus Spears
1 tablespoon Butter
4 large Eggs
1/4 cup Heavy Cream
3/4 cup Ricotta Cheese
1/4 teaspoon ground Sage
1/4 teaspoon dried Basil, crushed
1/4 teaspoon dried Parsley, crushed
1/8 teaspoon dried Celeraic
1/8 teaspoon ground Thyme
Salt and Pepper to taste
12 oz. Irish or Welsh Sharp Cheddar Cheese, grated

This may be made crustless or in a pie crust.

Preheat oven to 365 degrees (F.) If making it without a crust, spray a deep dish pie plate with baking spray and set aside. If using a crust, prepare and pre-bake for about 10 minutes to partially cook it before adding the mixture so you won’t have a soggy bottom.

Cut or break the asparagus into one inch pieces. Clean the leek and slice into thin rings. Use the leek as far up the green tops until they get tough. Heat a skillet, add the butter and stir it around until it starts to melt, then add the leeks and sauté until they are just tender. Remove to a bowl. Add the sausage, breaking it into little pieces and stir until lightly browned. Mix the sausage, leeks, and asparagus together and spread evenly over the bottom of the pie plate.

In a bowl, beat the eggs with a whisk, add the cream, ricotta cheese, and seasonings and mix until completely combined. Stir in the cheddar cheese and pour over the sausage mixture in the pie plate.

Put the pie in the center of the oven and bake for 40 to 50 minutes until it is golden brown and a knife or toothpick in the middle comes out clean. Let cool for about 10 minutes, then serve with a salad.

Makes 6 to 8 servings.

Crustless Pie:
Nutrition information per serving (6 servings):
Calories: 47602 Fat: 37.6 g Net Carbs: 4.3 g Protein: 29.7 g

Nutrition information per serving (8 servings):
Calories: 357.2 Fat: 28.2 g Net Carbs: 3.2 g Protein: 22.2 g