Monthly Archives: January 2018
The holidays are always full of social events. What would it be without a cheese ball rolled in crunchy walnuts? Usually I make mine with Imperial Cheddar from Canada, some softened blue cheese and a package of Philly. This year, something a little different… did I mention it is Keto friendly, if you dip bacon rinds?
Blue Cheese, Bacon, And Scallion Cheeseball
- 4 pieces bacon, chopped and fried and drained to make bacon bits
- 8 ounces cream cheese, room temperature
- 2 scallions (green onions), minced
- 2 Tablespoons parsley, chopped and divided
- 1/4 cup gluten-free blue cheese crumbles (or more, depending on taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3/4 cup chopped unsalted walnuts, raw or lightly toasted
1 In a medium bowl, combine the bacon bits, cream cheese, scallions, 1 tablespoon parsley, blue cheese crumbles, pepper, and salt. Stir together to mix.
2 Using hands or a spatula, form the mixture into a ball. Wrap with plastic wrap or place in an airtight container. Refrigerate for at least two hours.
3 Place the walnuts and reserved tablespoon of parsley in a small bowl. Stir to combine.
4 Unwrap the cheeseball and roll it in the walnut mixture to coat all sides. Press the walnut coating gently to help it stay on if necessary.
5 Store in an air-tight container in the refrigerator.
For 1/10th Of The Cheeseball
Fat (g): 12.9
Carbs (g): 2.2
Fiber (g): 1.3
Protein (g): 7
Net Carbs (g) .9
simply so healthy http://simplysohealthy.com/
Ropa vieja (Spanish for “old clothes”) is one of the national dishes of Cuba, but is also popular in other areas of the Caribbean such as Puerto Rico and Panama. It consists of shredded or pulled stewed beef with vegetables. This was a dish we had in Havana in 2014. The beauty is that it is done in a slow cooker.
You can omit the olives, but trust me on this one. Serve with your favorite rice or use it with fresh tortillas.
Slow Cooker Ropa Vieja (Cuban Beef)
- 3 lbs. beef flank steak (or substitute Mexican arrachera)
- 1 cup beef broth
- 1 (6-oz.) can tomato paste
- 1 (14-oz.) can petite diced tomatoes
- 1.5 tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. turmeric
- 1 Tbsp. apple cider vinegar
- 1 small white onion diced
- 2 bell peppers, diced ( I used red for contrast)
- 1 cup Spanish olives – green
- 3 whole garlic cloves, peeled
Cooked yellow rice for serving*
Slow Cooker Size:4-quart or larger
- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
If you have been following me you know that our slow cooker cooks faster for some unknown reason. When I looked up cooking on HIGH (because I was short of time) it suggested 5 hours as the equivalent. Guess what? It was done in a little over 2.5 hours using an arrachera of 1.3 kilos.
LESSON—-dont let it cook while you are away at work unless you know your cooker very well. Keep checking for doneness.
Baby its cold outside (in the North, actually here in Mexico too, trust me on this one…). Great time for a hearty chowder – vegan if you leave out the bacon!
It calls for a whole head of cauliflower, but here we can but 1 lb. packages of florets which simplifies the recipe. I think you’ll really like this one my friends…great start to the New Year!
Creamy cauliflower chowder
Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4-5 people
Creamy Cauliflower Chowder is a healthy, easy, comfort food recipe and ready in under 30 minutes. It’s gluten free, low carb and keto friendly.
- 1 tablespoon butter
- 1/2 cup diced Onion
- 5 Garlic Cloves (minced)
- 1/2 cup diced Carrots
- 1 Whole Head of Cauliflower (cut into small florets)I bought a one lb. bag of florets
- 1 1/2 cups Vegetable Broth
- 1 teaspoon freshly ground Pepper
- 1/2 teaspoon dried Oregano
- 1/4 cup cream cheese
- Salt to taste
Olive Oil and cooked bacon (4 strips) for topping
In a Dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes until the onions are soft.
Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.
Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.
Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with olive oil and bacon and serve hot.