I make it the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans sometime in the early 1990s, attending the National Education Association Representative Assembly, representing my local teacher’s association. Of course, I was captivated by the food, and I tried many things that I’d never eaten before.
I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently.
Then when we tried the recipe Jake and I kicked it up a little, adding oregano, some canned tomatoes, a bit of Green Tabasco Sauce and extra green olives. We ate this with a generous shake of green Tobasco, and it made a satisfying meatless dish that we loved from the very first bite.
Now another bit of news which probably won’t matter to anyone but me. One of my New Year’s Resolutions is spend less time in front of the computer (!!!) and to help with that I’ve decided I’m not going to post on the weekends here any more. So these soups will be front and center all weekend, and then I’ll be back with more new low-carb recipes next week. In the meantime, I hope this collection of tasty soups will inspire you to make some soup over the weekend!
This recipe for Green Chile and Chicken Mock Enchilada Casserole is Low-Carb and Gluten-Free, and I could tell from the beginning that this one was going to have a lot of fans. To make this low in carbs, I replaced the tortillas with layers of mild roasted green chiles from a can, and also used Hatch Gluten Free Green Chile Enchilada sauce, a brand new product I found at my store.
When I first tested the recipe with Jake, we loved the flavors, and I shared some with my sister Pam and everyone in her family loved it too. I’ve even made this twice in a week; if you like that spicy green chile flavor, make sure you give this one a try!
I’m a firm believer that you can never have too many recipes for lettuce wraps, and they’re something I always enjoy when I’m focused on really low-carb eating. Through the years I’ve made so many lettuce wrap variations that I’d have a hard time choosing a favorite, but these Low-Carb Turkey Picadillo Lettuce Wraps were definitely amazing.
Ground turkey is simmered with onion, green pepper, tomatoes, chicken stock, and spices, with some chopped green olives and a generous amount of Green Tabasco Sauce giving it just enough zip to make it interesting. The word Picadillo comes from a Spanish word that means “to mince” and many countries have their own version of this ground meat dish, but the use of olives makes this recipe lean towards Cuban Picadillo.
It’s been years since I first tried Cauliflower Rice, and I am starting to explore the possibilities with this idea of substituting low-carb grated cauliflower for rice. (So many recipes; so little time!) I’m a huge cauliflower fan so I love the cauliflower rice on its own. But I know some people don’t love cauliflower like I do; however even for people who aren’t big of fans of cauliflower I think many of you might enjoy these Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos, where there are a lot of other flavors to season the cauliflower.
Be sure not to skip the addition of finely chopped Poblano Chile Peppers (also called Pasilla peppers in many U.S. stores.) The Poblanos are just barely spicy, but they add a wonderful flavor to the chopped cauliflower.