Tag Archives: peppers

Beef, Recipes

Delightful Corned Beef Tacos

Photo - corned beef tacos

I apologize for not being around much this month. Since it’s my birthday month, I spent quite a bit of time eating out or eating leftovers, but I did manage to cook a few new things during March.

If you have any corned beef left from St. Patrick’s Day, you can use it in this delicious fusion recipe of Mexican and Irish. Or you can do what I did and buy a pound of cooked corned beef from the grocery store deli. I had them cut it about 1/4 inch thick so that I could slice it into thin strips for the recipe.

Purple cabbage isn’t required and green cabbage will work just as well, but the reddish one is more colorful. The flavor is spicy and a bit sweet, so it makes for a nice tickle on the taste buds. I used La Banderita flour tortillas, which are 4 net carbs per tortilla. You can use one of the wheat ones that will save you a carb on each taco. Ideally, two tacos are a nice serving, but I’ve listed the carb count for each taco.

Corned Beef Tacos

1 pound thick-sliced Corned Beef
1 teaspoon Brown Mustard
1/4 teaspoon Cayenne Pepper
1/2 teaspoon minced Garlic
4 low carb Flour Tortillas
1/2 cup Irish Cheddar Cheese, shredded

Slaw
1 cup shredded purple cabbage
1/4 cup white onion diced
1 jalapeno pepper, seeded and diced
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon spicy brown mustard

Make the slaw first. Put all ingredients into a bowl and stir together until it looks creamy. Refrigerate.

Cut the sliced corned beef into thin strips. In a small bowl, mix the mustard, cayenne pepper, and garlic together and add 1 tablespoon of water. Heat 1 teaspoon oil in a skillet, then add the corned beef. Cook for a couple of minutes. Stir in mustard mixture and stir cook the corned beef for about 3 to 5 minutes until it is completely covered and warmed through.

To serve, warm the tortillas over a flame or in the oven, wrapped in foil, for a few minutes. Spread corned beef mixture down the middle of each tortillas, spread the slaw over the meat, and top with shredded cheese.

Mix 2 tablespoons salsa with 2 tablespoons mayonnaise to make a spicy sauce for the tacos.

Recipes, Seafood

Put this spicy shrimp dish on the table quickly

Photo: Shrimp Creole

This is a simple to make and delicious version of Shrimp Creole. I started with frozen shrimp, thawed it in a colander under cool running water. Then popped it in the microwave for one minute to partially cook it. From there, the rest of the recipe is quick to put together. I served it over cooked riced cauliflower. You can start with fresh or use a prepackaged frozen one. Easy peasy.

Shrimp Creole

8 oz Shrimp, cleaned and peeled
1 teaspoon Olive Oil
1/4 cup Onions, chopped
1/2 teaspoon Garlic, minced
1/4 cup Bell Peppers, chopped
3/4 cup canned Tomatoes, chopped
1/4 teaspoon Hot Pepper Sauce
1/2 teaspoon Cajun Seasoning
2 tablespoons Water

In a medium skillet, cook the riced cauliflower in 1/4 cup of water and a tablespoon of Butter for about 10 minutes or until most of the water is absorbed and the cauliflower is done. Keep warm on the stove. Or microwave a prepacked riced cauliflower according to the direction on the package. Add a little butter before serving.

Boil 2 cups of water in a medium skillet and add the shrimp. Lower the heat to simmer and cook for 2 minutes until the shrimp turns pink. Drain, place on a paper towel on a plate and set aside.

In the same skillet, heat the olive oil over medium high heat then add the onion, garlic, and chopped bell peppers. Cook for about 2 minutes until they are fragrant. Add 1 tablespoon of water, lower the heat to simmer and cook for 2 or 3 minutes until the vegetables are just fork tender.

Add the remaining ingredients and the other tablespoon of water. Stir together and cook over medium heat until the mixture is thickened and bubbly. Taste and adjust seasoning if needed.

Add the shrimp and cook for 2 more minutes.

Serve over one-half of the cauliflower. Makes two servings.

Nutrition information: Shrimp Creole

Main Dish, Poultry, Recipes, Soups and Stews, Vegetarian

Delicious Turkey Ragout feeds the soul

Photo: Turkey & Vegetables Ragout

A rainy night or two ago, I pulled a package of frozen turkey from the freezer and pondered what I could throw together with it that suited this chilly night. I had canned tomatoes, an eggplant that needed to be used, and some of the mini-peppers in my fridge. So I threw this saucy dish together. It’s not quite a ragu nor is it a ragout exactly, but it’s closer to the latter, so that’s what I decided to call it. It’s a lovely combination of meat, vegetables, and sauce with Italian seasonings.

For my seasoning salt, I used Emeril’s Essence, but any seasoning salt will work. I also used red onion, which brings a bit more sweetness than a white or yellow onion, but any of them will work. In fact, this is a versatile recipe, so if you don’t care for eggplant, substitute in another vegetable, such as summer squash or mushrooms. Of course, you can also use ground beef in place of the turkey. For a vegetarian option, omit the meat and add in more vegetables, like the aforementioned mushrooms or chopped kohlrabi. Be aware that replacing the turkey with additional vegetables will increase the carb count a little.

Turkey and Vegetable Ragout

1 lb. Ground Turkey
1 15-oz. can Diced Tomatoes
1 tablespoon Garlic, minced
1/4 cup Onion, chopped
1 cup Eggplant, cubed
3 Mini-Peppers, sliced
1 teaspoon Italian Seasoning
1/4 cup Water or White Wine
1 teaspoon Oregano
1/2 teaspoon Cayenne Pepper
1/2 teaspoon seasoning salt
1/2 teaspoon Salt
1/4 teaspoon ground Pepper

In a large saucepan, brown the ground turkey, chopping into small pieces as it cooks. Add the onions and garlic and sauté until the onions are translucent.

Add the eggplant and peppers and continue to cook another few minutes, stirring a few times, then add the canned tomatoes and 1/4 cup of water (or white wine). Add all the seasonings and stir the whole pan together.

Bring to a boil, then reduce heat to a simmer and let cook for about 20 to 30 minutes until the liquid is reduced to a delicious sauce and the vegetables are tender. Taste the sauce and adjust any seasonings.

Serve with cooked zucchini noodles. You can either buy these in the frozen food section or make your own with a spiralizer or a vegetable peeler. Or you can do a wide shred with a food grater.

Makes 4 servings.

Nutrition Info for Turkey Vegetable Ragout

Breakfast & Brunch, Pork, Recipes

Sausage, Turnips, & Eggs Frittata

Photo: Sausage & Turnip Frittata

Here’s a yummy egg dish that works well for a family brunch or a special occasion, like Christmas morning or New Year’s mid-day. It works best if you have a cast iron or copper skillet that can go from the burner to the oven. Failing that, you can cook it in a deep skillet, then slide it into a casserole dish to go to the oven for the final step.

Double the recipe and bake it in a large pan once the vegetables are sauteed to make a large family-sized casserole that will easily feed 8 to 10 people. Simply add the vegetables to the baking pan (a rectangular cake pan works well for this), then beat the eggs and seasonings and add to the pan. Bake at 365 degrees for about 45 minutes and check to see if the eggs are set. Add the cheese on top and bake another 8 minutes to melt it.

Sausage, Turnip and Egg Frittata

6 large Eggs
1/2 pound (8 oz.) Pork Sausage
1 cup Turnips, cut in 1/2″ cubes
1/2 cup Kohlrabi, cut in 1/2″ cubes
3 Sweets-mini peppers, chopped
1/2 cup Onions, chopped
1 cup Cheddar Jack Cheese, shredded
1 teaspoon Italian or Mexican Seasoning
Salt & Pepper to preference

Preheat oven to 375 degrees (F.)

To easily cut the turnips and kohlrabi, peel the vegetables, then cook them in the microwave for about 2 minutes to soften. Run under cold water and let sit for about 5 minutes to cool down. Your knife will cut through them easily. This little pre-cook also ensures they will get tender when cooked in the skillet.

In a medium bowl, add the eggs and the seasonings of choice. Whisk to mix well so the whites are worked in. (You can also use a blender for this part to get a smooth mix.) Set aside.

In a deep stove-to-oven skillet, such as a cast iron or copper one, heat to medium and cook the sausage, crumbling it into small pieces as it cooks to a lightly browned stage. Set aside on a paper towel covered plate to drain. Add the onion and the peppers to the skillet and sauté until the onion is softened. Remove to the plate to wait. Add the turnips and kohlrabi to the skillet and continue to sauté until they start to brown a little. Add the sausage and vegetables back to the pan and pour the egg mixture into the pan.

Cook and stir with a spatula, lifting the eggs and the vegetables to cook them until the eggs are set. Sprinkle the rest of the cheese over the top and place in the oven for about 8 minutes to melt the cheese and lightly brown it.

Makes 4 to 6 servings.

Notes: If you don’t like turnips or kohlrabi, you can substitute in zucchini or crookneck squash for either of them. The squash doesn’t need to pre-cook in the microwave. Just chop, sauté, and add to the casserole dish. You can also use liquid eggs for the eggs saving the whisking time.

Photo: Nutrition Info

 

Recipes, Vegetables & Salads

Delightful Taste of Celery and Kohlrabi

Photos: Braised Celery and Kohlrabi

While I’ve posted a recipe for a celery and kohlrabi dish before, this is a different version of one. It is delicious and beautiful with all the color in it.  It makes a wonderful side-dish for almost any meal.  Celery is a low-carb and low-calorie food that should find its way into our meals more often, but it is easily overlooked when we’re planning out meals.  If you try this recipe, I think you’ll want to include in the menu more often.

Can’t find kohlrabi in your store? Apart from asking them to order it, you can substitute in turnips or cauliflower.

Braised Celery and Kohlrabi

6 stalks of celery, trimmed
1 medium Kohlrabi. peeled and chopped
2 to 3 mini peppers
2 tablespoon butter
1/2 teaspoon Seasoning Salt
Freshly ground black pepper
1/2 teaspoon Chicken Bullion
1/4 cup Water

Put chopped kohlrabi in a microwaveable bowl and cook for one minute to partially cook it.

Cut celery into 1-inch slices on the diagonal. Cut peppers into pieces.

Heat butter in a skillet over medium heat. Add celery, kohlrabi, and seasonings and cook 10 minutes.

Mix chicken bullion with 1/4 cup hot water. Add broth and peppers to the celery mixture, and reduce heat to low. Simmer for about 10 minutes more until the celery and kohlrabi are fork tender.

Serve immediately.

Makes four servings.

Nutrition Information per serving:
Calories 77.7 Fat: 5.9 g Net Carbs: 2.9 g Protein: 1.4 g

If you enjoy my recipes or have any questions about them, please comment below. I’d love to hear from you.