Tag: Low-carb

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Peppers stuffed with goat cheese and olives

From https://www.theperfectpantry.com/2009/05/black-olives-recipe-goat-cheese-and-olive-stuffed-peppers.html. I made half a recipe. The leftover cheese makes a nice spread on other vegetables or crackers.

Ingredients

  • 12-16 canned piquillo peppers or 36 peppadews (I bought peppadews from the Whole Foods olive bar)
  • 1/3 cup pitted black olives, finely chopped
  • 7-8 oz log of fresh soft goat cheese, softened*
  • 1 garlic clove, minced
  • 1 Tbsp capers, roughly chopped
  • 1-2 Tbsp flat-leaf parsley leaves, roughly chopped
  • Kosher salt and fresh black pepper, to taste
  • 1 Tbs. olive oil
  • Fresh parsley sprigs, to garnish

Directions

*Remove the cheese from the refrigerator and let soften at room temperature for 1-2 hours.

Halve the peppers lengthwise and blot the outside of the peppers with a paper towel to remove excess oil. Combine next seven ingredients. Mix well and adjust seasonings if necessary. Fill the peppers and refrigerate for 2 hours. Garnish with parsley sprigs, and serve.

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Cheesy Low-Carb Taco Casserole

Adaped by LKD from Kaylyn’s Kitchen recipe: https://kalynskitchen.com/cheesy-low-carb-taco-casserole/.

INGREDIENTS:

  • 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.)
  • 1 medium-large onion, chopped small
  • 2 T olive oil, divided
  • 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.)
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 T taco seasoning (I make my own, recipe here)
  • 1 can black beans, rinsed and drained (optional; adds a nice taste, but will increase the carb count)
  • 1 tsp. salt (or to taste)
  • 1 1/2 cups + 1 cup grated sharp cheddar (10 oz.)

DIRECTIONS:

  1. Dump the Ro-Tel tomatoes into a colander placed in the sink and let them drain while you prep other ingredients.
  2. Heat oven to 375F/190C and spray a 9″x 13″ casserole dish with olive oil or non-stick spray.
  3. Heat 1 tablespoon olive oil in a large frying pan and cook onion until it’s cooked through and starting to get some color.
  4. Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there’s no water in the bottom of the pan, about 3-4 minutes.
  5. Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.
  6. Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it’s browned, breaking apart with a turner as it cooks. Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two. Stir in black beans.
  7. Stir in the cauliflower rice, season with salt to taste, and cook until it’s heated through.
  8. Turn off heat and stir in 1 1/2 cups (6 oz.) grated cheese.
  9. Transfer mixture to the casserole dish and top with another cup (4 oz.) of grated cheese.
  10. Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.
  11. Serve hot, with things like salsa, Green Tabasco Sauce, sour cream, guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.