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Archive for the ‘Beef’ Category

Peggy's Texas Chili

Since chili has to simmer quite awhile for the flavors to blend, I like to make big batches.  This recipe makes 8 large bowls.  The nutritional info is calculated with the can of Eden black soy beans, making the recipe as written unacceptable for Induction.  If you omit the beans, as many Texans would, this chili recipe is perfectly OK for Atkins Induction!  Although many Texans say “real” Texas chili doesn’t have beans in it, I beg to disagree.  I consider myself Texan (lived here 50 years now with my Texas husband) and I find chili without beans too rich.   I always put one can of these low-carb soy black beans into a big batch of chili to mellow out this heavily spiced Texas concoction.  Furthermore, I’ve never had a die-hard Texan who says “No beans in chili!” back away from my chili, my husband included.  So I do hope you’ll give this one a try.  🙂

I use several different chile peppers in this recipe, but each has a distinctive flavor they bring to the chili, in my opinion.   Of course, you can change the peppers called for if you can’t get some of them, but in doing so, you will definitely change the final flavor of this tasty chili.

Dried Ancho Chiles

Dried Guajillo Chiles

 

 

Serrano Peppers

INGREDIENTS:

3 lb. ground beef

4 oz. onion, chopped

6 cloves garlic, minced

2   4 oz. cans chopped green chiles

1  10 oz. can tomatoes with green chiles (I use Rotel mild)

1  14.5 oz. can diced/crushed tomatoes, no-salt

3 c. water

1 T. chili powder (I use ½ Bolners and ½ Chimayo pictured below right)

½ tsp. ancho chile powder (or ¼ dried ancho pepper, seeded, chopped) 

2 tsp. ground cumin

1  dried Guajillo pepper, seeded and chopped

1 Serrano pepper, seeded and chopped (or Jalapeno pepper)

2 tomatillos, skin removed and chopped

1 c. cilantro, chopped

1 oz. tomato paste

1  14.5 oz. can Eden Black Soy Beans with liquid (optional)

DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot.  When done, add all remaining ingredients.  After the chili comes to a boil, reduce fire to low, cover tightly and simmer for 1-2 hours (the longer the better, so the tomatoes literally cook apart into the liquid).  Stir often to avoid scorching on the bottom of the pan.

NUTRITIONAL INFO: Makes 8 servings, each contains:  (these numbers include the optional beans)

540 calories, 32 g  fat, 10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS (less without the beans), 49.5 g protein, 935 mg sodium

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Swedish Meatballs

I wanted to try my hand at some Swedish Meatballs tonight but lacked a rich beef gravy in my freezer that I usually have on hand.  So I had to make them with just the cream, beef bouillon and some white wine tonight.  I threw in some mushrooms for good measure but I don’t think they are traditionally in the sauce served with these meatballs.  But the sauce was good, even if I had to make do with what I had on hand.  The meatballs were fantastic!  Love the allspice and nutmeg that is typically used in these.  My husband ate 6 of them and said to make these again soon!  We had a lot leftover, so the remainders went into my freezer.  These are suitable for Atkins Induction ONLY if you omit the white wine.

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MEATBALL INGREDIENTS:

1¼ lb. (20 oz) 80% ground beef

4 oz. pork breakfast sausage meat (or plain ground pork)

3 oz. onion

¼ c. parsley

Dash each salt and black pepper

¼ tsp. each nutmeg and allspice

2 large eggs

2 low-carb tortillas (HEB Carb Sense have 3 net carbs)

SAUCE INGREDIENTS:

1 c. beef broth

½ c. heavy cream

½ c. white wine (omit if still in Induction Phase)

4 oz. can sliced mushrooms with juice

Few sprinkles xanthan gum to thicken (if needed)

Dash coarse black pepper

½ c. chopped parsley

DIRECTIONS:  Preheat oven to 350º.  You can brown your meatballs in a skillet if you prefer, but baking is so much simpler.  Place all meat ingredients in food processor and pulse until it it well blended and onion is well-chopped.  With your hands, form into 28 meatballs (about 1½”) and place on large parchment-lined baking pan (close together but not touching).  Bake at 350º for about 30 minutes or until they begin to brown nicely.  Remove pan from oven and using parchment to facilitate, lift the meatballs over to an awaiting large skillet.  Turn heat to high and allow to brown a little more in their pan juices, shaking skillet to roll them around a bit.

Add all sauce ingredients to the pan and let meatballs simmer in the gravy to allow flavors to co-mingle and to be sure meat is fully done.  Only thicken with xanthan gum or your preferred thickener if you feel the sauce is too thin.  Serve at once with your favorite green side dish (I served with buttered, steamed broccoli).

NUTRITIONAL INFO:   Makes 28 meatballs.  Allowing 4 meatballs per serving, so this should serve 7 people nicely.  Each serving contains:

452 cals, 36g fat, 7.58g carbs, 3.61g fiber, 3.97g NET CARBS, 21.6g protein, 362 mg sodium

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My husband had to go have some lab work done for his doctor this morning so he volunteered to get my groceries on the way home.  Of course, it started raining, is a might chilly out as well, so when I asked him what he wanted for lunch today, I wasn’t surprised he said soup!  Well, since I’m always trying to use up leftovers and one-of’s in the fridge, I put together what turned out to be a very tasty soup!  My husband was doubtful when I said what all I was throwing into the pot, but ended up eating TWO bowls of it, so clearly not a problem for his palate.  LOL

What I had to work with was a small piece of a smoked sausage rope, 1 baked chicken thigh, half of a large yellow squash, and some fresh kale.  Also had in my freezer the cooking pan juices from my last batch of Montreal Baked Chicken (I always save it for just such uses) and homemade chicken broth that is always in my freezer.   VOILA!  A delightful lunch fit for a chilly, rainy day that you can have once you get to phase 2 of Atkins.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

INGREDIENTS:

3 T. unsalted butter

2 oz. onion, chopped

1 c. chicken meat, pre-cooked, chopped

4″ piece smoked sausage (beef or pork), sliced

1 can Eden soy black beans, with juice (not regular, high-carb black beans!)

2 large kale leaves, stemmed, rinsed and chopped

3 oz. yellow summer squash, diced or sliced

3 c. homemade chicken broth (mine is just chicken boiled in water)

¼-½ tsp. my homemade Montreal Steak Seasoning

¼-½ tsp. Sriracha Chili sauce (or other hot sauce to taste)

DIRECTIONS:  Melt the butter in a soup pot over high heat and saute the onions until they begin to brown.  Add the sausage and squash and saute until all are partially cooked.  Add all remaining ingredients and bring to just a simmer for about 15 minutes or just until the kale is just done.  Add salt to taste only if the sausage hasn’t already made the soup salty enough for your palate.

NUTRITIONAL INFO:    Makes 4 servings (large bowls), each contains:

385 cals, 27 g fat, 12.25g carbs, 6.27g fiber, 5.98g NET CARBS, 21.4g protein, 485 mg sodium

 

 

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I haven’t had these since I was very young living in Iran.  Our maid used to make them for us.  She put raisins in the meat filling, but that jacks up the carbs too much for me on my low-carb regimen, so I left them out.  She also used bulgur wheat, whereas I used lower-carb hemp seeds.  Even with my changes, the peppers themselves have quite a bit of carbs.  But they are so good for you, I don’t care.  I’m going to fix stuffed peppers once in awhile. One of these was filling enough to satisfy me as a meal.  🙂  These are suitable once you get to Phase 2 Atkins.  Keto folks can probably fit these macros into their day with menu planning.  These are also suitable for those following Primal or Paleo programs.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.

INGREDIENTS: 

4 medium-large green peppers (or any other color you like)

20 oz. 90% ground beef

2½ oz. onion, chopped

3/4 c. chopped parsley

1   14.5-oz (total) can diced low-sodium tomatoes

3 T. hemp seeds/hearts

1 tsp. each turmeric, dried mint and dried dill

1½ tsp. ground cinnamon

Dash each salt and pepper

VARIATIONS:  Use ground lamb instead of beef.  Use cooked lentils instead of hemp seeds (carbs will go up with lentils).  If you can are in maintenance and can afford the extra carbs, add 2 T. snipped raisins to the meat mixture before filling the peppers. 

DIRECTIONS:   Cut the tops off the peppers.  Pull out the seed cluster and discard.  Save the “lids” if you want to use them for plate presentation, otherwise, chop the flesh and save all but the stem in a baggie in the refrigerator for future pepper needs.  Parboil the peppers in a braising/soup pot of water 1″ deep for just 2-3 minutes to slightly cook them.  Carefully drain off water and stand the peppers cut-side up in the pot.  Set aside for now.

For the filling, in a skillet over medium-high heat, brown the meat and onion together.  Add half of the can of tomatoes (just solids) to the meat and stir.  Add all remaining ingredients and simmer 5 minutes to cook off any water in the tomatoes.  Preheat oven to 350º while you are simmering the meat.  After 5 minutes of cooking, spoon the filling equally into the peppers.  Place pepper “lids” on top if using. Pour the remaining diced tomatoes and their liquid down into the bottom of the pan around the peppers as shown below to help the peppers remain moist during cooking.  Pop your cook pot into a 350º oven for about 40-50 minutes.  The amount of time will depend upon the size of your peppers and the thickness of the pepper “walls”.  Bigger/thicker peppers will take more time.  If they look like they are about ready to  collapse, they’re definitely done!  As the filling is totally cooked, you just want to cook the peppers until they are tender and not fall-apart stage, so keep an eye on them (ovens vary).

NUTRITIONAL INFO:   Makes 4 stuffed peppers, each contains approximately:

391 cals, 22g fat, 17.07g carbs (in the tomatoes and peppers), 5.9g fiber, 12.17g NET CARBS, 32.7g protein, 443 mg sodium

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Cheese Steak on Zoodles

Steak Melt on Zoodles

Most often we low-carbers think of zoodles (zucchini noodles) for Italian recipe applications.  Today, with a nice hunk of leftover sirloin steak in the fridge, I was thinking along the lines of a Philly Cheese Steak for lunch, but not with the traditional Frankenfood cheese sauce.  And certainly not with a big old carb-laden bun (although I have some low-carb psyllium hotdog buns cooked and ready today).  I was thinking more along the lines of a Swiss/white cheese Patty Melt sort of thing, but on noodles.  The above lunch is what evolved from that thought.  And it came out quite tasty!  My husband REALLY liked this!  It was very filling, too!

This simple, delicious and very popular recipe (over 3,000 fans) is acceptable for all phases of Atkins, Keto diets and those Primal folks that eat some dairy.  The portions were quite large and you might find this will feed 2 adults and 2 children quite nicely.  But I have calculated the numbers below for 3 equal adult servings.

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INGREDIENTS:

16 oz. zucchini, cut into noodles

4 T. olive oil (total)

6 oz. cooked steak, sliced thin (I used pan-seared sirloin)

4 oz. yellow onion, sliced thin

6 oz. cheese, shredded (I used a mix of Swiss & Monterrey Jack)

DIRECTIONS:  Preheat broiler.  Have two non-stick skillets ready, one large enough to fry steak and onions, one to cook the zoodles.  Cut the zucchini into “noodles” with a spiral tool or julienne peeler and have ready.  Slice the steak and onions and brown them in 2 T. of the oil in one skillet.  You want the onions to begin to brown and caramelize to release their natural sugar. When nearly done, heat remaining 2T. oil in the second skillet and place the zoodles in the hot oil.  Reduce heat to medium and stir-fry the zoodles just until they are no longer opaque, but not too soft. Plate the zoodles onto 3 serving plates and top with 1/3 of the meat and onion mixture.  Top with 1/3 of the cheese and pop into hot broiler just long enough to melt the cheese on top.  Remove with pot holder and serve at once.

NUTRITIONAL INFO:   Makes 3 large servings, each contains:

513 cals, 39g fat, 8.66g carbs, 2.3g  fiber, 6.36 g  NET CARBS, 32g protein, 521 mg sodium

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This recipe was delicious, but quite rich.  You might want to serve it with some creamy mashed cauliflower to tone down the richness.  But we both loved this one.  My bacon slices there have been cut off on the ends and are merely laying atop the roll.  I’m bad about slicing off the ends of bacon for other recipes which shortens the remaining slices.  Guilty as charged this week.  LOL

The sauce is not absolutely necessary, but we quite liked it on top.  You know me, I’m a gravy nut.  This recipe is suitable for all phases of Atkins (those still on Induction must omit the wine in the sauce) and other Keto diets.  Primal folks can enjoy this but not Paleo.

Our latest LOW CARBING AMONG FRIENDS, Volume 8 and soon-to-be-released Volume 9 are almost exclusively comprised of my recipes!  Included are a few tasty new creations of my friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  For estimated October delivery on Vol. 9, order it or any of our cookbooks at https://amongfriends.us/Secret-SALE.php or at Amazon.

MEAT INGREDIENTS:

1lb. 10 oz. ground beef (I used 90%)

3/4 tsp. Montreal Steak Seasoning of other seasoning of your choice

1 T. chia seed + 9 T. water

FILLING INGREDIENTS: 

3/4 c. each carrot and celery, chopped or processed

2 oz. onion, chopped or processed

2 T. butter

4-oz. can mushrooms, drained and chopped or processed

1/8 tsp. black pepper

1 T. chia seed

4 oz. cream cheese  (I used 8 oz. and it was way too much)

SAUCE INGREDIENTS:

All pan juices

any stuffing that oozes out of the meat during cooking

¼ c. dry white wine (omit if on Induction)

½ c. heavy cream

1/8-1/4 tsp. xanthan gum to thicken

½ c. green onion, chopped

FINISHING TOUCH:  4 oz. bacon slices

DIRECTIONS:  Place the chia seeds in a jar or small bowl and add 9 T. tap water.  Let them sit for 10 minutes or so to thicken.  Stir occasionally.  When gel is ready, work it and the Montreal Seasoning into the meat like you would a meatloaf, with a fork or your hands.  Spread the meat onto a silicone sheet (or plastic wrap) and form a 1/2″ thick 9″x10″ rectangle (approximate) with the meat.  Use a fork or your fingers to spread the meat.

Preheat oven to 350º.  In a non-stick skillet melt the butter and saute the celery, carrot and onion (known as a mirepoix) until tender.  Add the chopped mushrooms to the mirepoix mixture.  Add the cream cheese in chunks and stir to melt and blend all.  Spoon mixture down the center 1/3 of the meat rectangle.  Lifting the side with the plastic or silicone sheet, fold one side of the meat over the cream cheese filling.  Carefully lift the second side of the meat and bring it to the center, slightly overlapping the first flap of meat.  Press the seam lightly to seal.  Now using the plastic/silicone to help move it, roll the meat roll gently over into your baking dish (seam will be down).  Lay 7 short slices of bacon across the top, sprinkle them with more black pepper and pop pan into 350º oven for 1 hour.  Internal meat temp will be 130º when done.  I would recommend sticking the meat thermometer in the side of the bottom of the meat roll, trying not to touch the pan with the tip of the thermometer.  If bacon is not brown enough for your liking, put in broiler for 1-3 minutes (I had to).  Cut between bacon slices into 7 servings.  If your bacon is particularly “skinny” you may be able to get 8 servings out of this meal, which would also lower the per-serving carbs. 🙂

While the meat is sitting awaiting slicing/serving, carefully pour off the juices into a small saucepan.  Add the wine, green onion and heavy cream.  Bring to a low simmer and thicken with a little xanthan gum to you desired level.  Pour sauce into a gravy boat and serve alongside meat.

NUTRITIONAL INFO:  Makes 7 servings, each contains:

627 cals, 55 g fat (omit sauce to lower), 5.94 g carbs, 1.88g fiber, 4.06g NET CARBS, 25.3g protein, 637 mg sodium (from the cream cheese and cream)

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I’ve been on a “salads for lunch” kick lately.  Today, I had 3 avocados getting perfectly ripe all at the same time!  So I came up with this simple dish tat was super tasty.  Guacamole salad with beef added!  We didn’t have breakfast today (quite unusual for us, actually), so by 11am, we were both ravenous.  This recipe definitely makes 3 servings, but the two of us finished off all 3 servings!  We were just famished by the time I made it!  This was not intended to be a taco salad, so we didn’t add cheese or tomato.  You could though, if you like.  It’s fun to be bad every once in awhile.  🙂  As the name implies, Holy-Moly was this salad ever good!!……..and extremely filling! Avocados are so good for you, with all their minerals and nutrients, so we try to eat them twice a week.   The fiber offsets their carbs nicely.  🙂

This recipe is suitable for all phases of Atkins, but if still on Induction, you should reduce the guacamole “dressing” on your plate, as only half an avocado is allowed during Induction.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8,  I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

6 cups mixed salad greens (I used Romaine and Iceberg lettuce)

3 avocados, skinned, seeds discarded

1/4 tsp. total garlic powder

1/8 tsp. sea salt

11 oz. 90% lean ground beef

1/2 tsp. chili powder blend

DIRECTIONS:  In a medium skillet over high heat brown the ground beef with 1/8 tsp. of the garlic powder and the chili powder.  Reduce to lowest heat setting to keep it warm.  Remove skin and seeds from 3 avocados.  Scoop the pulp out with a spoon and mash with a fork on a paper plate.  Add the remaining 1/8 tsp. garlic powder and sea salt to the mashed avocado and stir well.  Set aside.

Chop the lettuce(s) you have chosen to use.  Place the lettuce equally onto 3 serving plates.  Top each portion with about 1/3 of the meat mixture (reserve 3 T.).  Then spoon 1/3 of the guacamole mixture in the center of each plate.  Top each with 1 T. of the reserved meat mixture. Serve at once lest the guacamole turn dark on you.  Holy Moly is this ever good!

NUTRITIONAL INFO:  Makes 3 servings, each contains:

584 calories, 48.3g fat, 18.4g carbs, 13.76g fiber, 4.64g NET CARBS, 24.63g protein, 128 mg sodium

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