White Christmas Stew

The holidays have so many opportunities for fun get togethers with family and friends. I do a fancy dinner on Christmas Eve; we do a pretty spectacular buffet for Christmas day; but then there are those times which could use some special attention without calling for show stoppers. With grown kids and so many schedules, lots of us find that we have some "alternate" celebrations for the  holidays. My son's girlfriend, for example, cannot make our Christmas Eve dinner. Instead we are scheduling a casual evening earlier in the week to exhange gifts. This soup will be on the menu. No formal seating and place cards. Just a mug of soup, some appetizers and fun drinks.

Easy for the hostess, so I can enjoy the festivities. I will make the soup and keep it warm in the crockpot. My guests can serve themselves from a variety of holiday mugs. Yes, I have a lot of those. From crafting to gifting, we seem to collect them. I must admit I picked up that holly mug above at Goodwill. I just couldn't resist. It was so retro and adorable!

The soup is perfect for Christmas, with its creamy base and sparks of red and green.

White Christmas Stew

8 oz radishes
4 oz grape or cherry tomatoes
8 oz jar red bell pepper slices
2 cloves garlic
2 tsp olive oil
1 quart chicken broth
1 jar 4 cheese or roasted garlic alfredo sauce
1 lb precooked chicken sausages (I use spinach feta sausages from Sprouts)
8 oz cream cheese
10 oz frozen spinach leaves

Clean and trim ends from radishes. Cut into fourths or eighths if they are large. Boil in 4 cups of water for 15 minutes or until soft. Drain. While radishes are cooking, Toss tomatoes with olive oil and roast in the oven at 350 degrees for about 15 minutes. Let cool and cut into halves. In a soup pot or dutch oven, combine chicken broth, alfredo sauce, tomatoes and radishes. Chop the red bell pepper slices into small pieces. Slice sausages into coins and add to pot. Add Neufchatel to pot by the spoonful. Heat and stir until cheese is incorporated. Dice spinach leaves and add to pot. Simmer 10 minutes. Spoon into bowls to serve.

Serves 8:    312 calories 8 net g carb 

This is so good! The radishes have a very similar mouthfeel to potatoes, and no one is the wiser. For my sides, I am making some sausage balls (my oldest son's favorite) and some lavash crackers. Those are so easy to make. Just cut the lavash bread, give them a quick olive oil spray, and crisp them in the microwave. They are not gluten free, but they are very low carb, and appeal to everyone. We will have some Wassail too. Yes, I do have enough Christmas mugs for everyone to use two! I sure wish Santa could bring me a bigger kitchen!

Check out the recipe for Italian Sausage Balls and Wassail at this blog post. You will get some more holiday ideas too. It is near, but not too late to make some festive foods!

Get more ideas at Low Carbing Among Friends Facebook Page:            
   https://www.facebook.com/LowCarbingAmongFriends
 

Charleston Okra Soup

Southern cooks can make anything taste divine. I swear they specialize in taking scraps and turning them into food fit for kings. Take okra for example. I grew up scared of it. It seemed prickly on the outside and slimy everywhere else. And those seeds! They looked more like what I found in the pond water I played in. I did try the fried version. Most were good but there were the occasional bites that burst into my mouth with a slimy weird, what was that? texture. Okra. Pass. Even worse for my husband. He did not consider it human food. He claims it was grown only for the horses in his Colorado and Ohio homes. But now...

Older and wiser. I love okra in all sorts of forms. Once I faced my fear of the slime pop, I was hooked. I fell in love with roasted okra. I started asking friends who garden for all their extras. I found lots of folk are afraid of okra. They might eat it battered and fried, but cook with it? Few and far between. When I created a Diner News devoted to foods of the South last fall, I discovered stewed okra with tomatoes. Love! Still trying to convince my old Dude Ranch horse-hand hubby. He is no fun sometimes!

Seeing that there is often an abundance of okra this time of year, I explored some new recipes to take me new places. Oh the things people are doing with okra these days. It is actually a very international food. Some call the pods ladyfingers. I found lots of Trim Healthy Mamas putting okra in so many strange concoctions. Seems it is all the rage to put this much misunderstood vegetable into smoothies, soups and even baked goods. So I tried a few recipes floating around the web. I have joined the okra band wagon for sure. So sad that my gardening sources from the last couple years have dried up. I am having to purchase it at the grocery store now. I am ashamed at how few of my stores carry this nutritional powerhouse. I like it fresh, but my freezer will never be without a bag or two now...as long as Walmart carries it at least.

According to Organic Facts, Okra can help us lower cholesterol, improve our digestion and guard our eyesight. It gives us glowing skin, strengthens bones and our immune system, may help prevent cancer and lower blood pressure too. How have we been ignoring this goodness and giving it all away to the horses for so long?

If you are not ready to table up to a big bowl of roasted okra, start with this soup. It is beefy and full of rich flavor. The uninitiated will barely notice anything green in the bowl, and may never need to know it is indeed okra. Give this one a try. I made an easier go of the Charleston original recipe, skipping a few steps here and there, but I gotta say, this soup is delicious. You may find the authentic recipe several places online:(I altered a recipe at Oysters and Pearls) so purists may want to try that one first. Or if you  just want to get your feet wet in the ocean of okra goodness, get busy with this soup recipe.

Charleston Okra Soup

This Southern soup is well known in Charleston, a tradition so they say. The original recipes calls for the slow simmering of a shin bone, but I wanted a quick version that used garden fresh okra and tomatoes. I turned to my pressure cooker for that slow simmered taste, and skipped the bone, going with thinly sliced beef. In my area, it is labeled as Carne Picada. You may use any thinly sliced, shredded beef. You may also double the recipe.

6 oz shredded beef

1/2 onion, diced

1 1/2 cups diced fresh tomato

2 tbsp tomato paste

1 tsp dried marjoram

1/4 tsp black pepper

1/4 tsp sea salt

1/4 tsp smoked paprika

Pinch of red pepper flakes

2 cups sliced okra

2 cups water

Turn the pressure cooker to brown mode. Brown meat and onion. Stir tomato paste and spices into the meat. Add okra and water. Bring up to high pressure and cook for 10 minutes. Release  pressure and serve.                   Serves 4:  108 calories  5 net g carb

Be watching for the August edition of the Diner News. It will be out tonight. If you would like to order the 2017 24/7 Low Carb Diner Newsletter, just click here. I made some other mouth watering okra dishes too. Plus some fun ideas for the overload of zucchini, the plethora of peppers and the tubs of tomatoes. Ahh--the best thing about summer.

Now for your sneak peek at the other great garden fresh recipes we have for you this month at the Diner: 

Garlic Butter Roasted Okra

Italian Flag Salad

Italian Sausage Red Sauce pver Zoodles

Lemon Garlic Zoodles

Lemony Okra Creole

Lemon Zucchini Crockpot Snack Cake

"Never Tell" Dark Chocolate Brownies

Salchicha Stuffed Peppers

Yesterday's Bell Pepper Slaw

Zucchini Gondolas

Microwave Zucchini Chips

Hide the Vegetables Red Sauce

Okra and Maters Southern Style

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Skinny Chipotle Pumpkin Soup

My poor mama had to have three teeth pulled yesterday. She will be on soft foods for awhile. But that doesn't mean bland foods. We both love a little spicy heat, so I made this chipotle pumpkin soup. Now that is not an original idea, but I made this a skinny version. Just a touch of cream. I got added creaminess from Silk Cashew Milk instead. I am trying out a JUDDD style eating plan, limiting calories every other day. It seems to be working, albeit really slowly. This soup is really low calorie and lower fat, while still being low carb. It is very flavorful, though! We both just loved it. If you aren't cutting calories, feel free to substitute cream or half and half for the cashew milk, and add some cheese. (I added cheese for my mom)

My husband did not even try this--he just won't do much of anything with chipotle peppers. I left him on his own for lunch. It was odd having him home on Friday (our school has a job training program on Fridays so I don't teach). Unfortunately, he was laid off last week. The radio station he had worked at for over 25 years was sold, and now he has to start over. Prayers would be greatly appreciated! If he doesn't find another position, he and I plan to do some creative things with the blog and e-books while he draws unemployment. It is a little scary, but we have faith that God has a plan. I am so glad we have my part time teaching to help provide!

Skinny Chipotle Pumpkin Soup

1 small red onion
2 tsp coconut oil
14 oz can pumpkin puree
2 tbsp diced chipotle peppers in Adobo sauce
2 tsp granulated erythritol/sweetener blend
1 tsp cumin
1 tsp Adobo seasoning
1 tsp garlic powder
3/4 tsp oregano
1/2 tsp smoked paprika
1 quart chicken broth
1 cup unsweetened cashew milk
1/4 cup salsa (mild, medium or hot)
2 tbsp lime juice
6 tbsp cream
1 tsp Hormel Real Bacon Sprinkles
Optional garnish: shredded Monterey Jack cheese

Dice onion very finely. Saute in a non stick skillet with coconut oil. When onions are lightly browned, transfer to a soup pot or Dutch oven. Stir in pumpkin, sweetener and spices. Slowly stir in chicken broth a little at a time. Add cashew milk and salsa. Simmer for 20 minutes. Before serving, stir in lime juice. Top each bowl with a tablespoon of cream and bacon sprinkles.

Serves 6:  101 calories   8 net g carb

This was so tasty. Spicy enough to satisfy. I would suggest a salad alongside. Maybe a small chicken breast. Perfect low calorie, low carb, meal. You could go higher or lower in fat for the eating plan you follow. I understand that fat is not the enemy, I just don't need many calories these days. Sad but true. With this, I won't feel deprived at all!

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Tomato and Roasted Eggplant Soup

The weather is beginning to turn cooler, and so soup is on the menu. What's perfect about this time of year, at least around my parts, is that we still have fresh tomatoes in the garden. Basil too. This soup uses those--and eggplant. A little roasting rounds out the flavors and makes an especially tasty soup. That's not a step I am likely to take in the summer heat. Roasting in my tiny kitchen makes it too hot. But early fall? You bet. I adore the flavor of roasted veggies.

Tomato and Roasted Eggplant Soup

1/2 eggplant

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

1/4 small onion

1 tsp minced garlic

4 fresh small tomatoes

2 cups chicken broth

1 bay leaf

1/2 cup half and half

2 tbsp fresh finely chopped basil

4 tbsp shaved Parmesan cheese

Peel eggplant and dice into half inch chunks. Toss with olive oil and place on a baking sheet. Dice onion and add it to the baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees for 15 minutes, stirring midway through the roasting.

Meanwhile, immerse tomatoes in boiling water for 1 minute. Remove and peel the skins from the tomatoes. Roughly chop and add to a soup pot. Add the broth and bay leaf. When eggplant is roasted, add it with the onions to the soup pot. Simmer for 30 minutes. Remove from heat and stir in the half and half and fresh basil.

Divide soup among 4 bowls. Top with additional basil leaves and 1 tbsp of cheese per bowl.

Serves 4: 118 calories  6 net carbs

This is one of those meals where the side requires more attention than the protein. This soup is the unique taste. I like a simple grilled chicken breast with it, and perhaps some toasted low carb bread. Yummy good. I like to bring soup to school for my lunches too. I just pack it in a canning jar, then reheat in the microwave. Teaching at a small school this year, I eat out with the students. We don't actually have a lunch room. Some things I eat get some interesting remarks--like last month's Pumpkin Enchiladas. This one smells wonderful and looks tastier to the kids. Always better than their Lunchables!

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Simple South of the Border Soup

Did you catch that title? Simple? That's what I need. When it is nearing 100 degrees outside, I don't want anything complicated in the kitchen. I know, salads are easy, but I am getting tired of salads. I stayed in today, and really wanted some Mexican food. A little time at the stove was alright. Just a little. I get jealous of those 6 can soup recipes. Just open some cans, dump stuff in, then a few minutes on a burner and you are done. But I don't do canned beans and canned corn. Bummer. But then a thought...

The Diner News theme this month is foods that beat the heat. I had purchased some canned chicken breast for those recipes...mostly chicken salads. Gotta admit, it is awfully convenient to have pre-cooked chicken. Even if you lose a little texture in the process. (Or, you might be "Diner" smart and have a package of pre-cooked chicken cubes in the freezer. That would be great too.) The thought was--soup would be a great option for canned chicken. Mexican inspired soup. Yes! And I just happened to have a can of fire roasted salsa style tomatoes that was calling my name. Extra good because someone else did the fire roasting. Probably could have done that on the hood of my car, with the heat today!

This is the soup I came up with. It is very versatile. Go ahead and clean out the fridge a bit. I like the riced cauliflower I added. It was a lot like rice in the soup. I like to keep some of that on hand in the freezer, do you? I have blogged about that before. Since you are going to have to clean the food processer anyway, might as well be smart and process a big batch of "caulirice" everytime you make some.

The tomatoes are worth looking for. Mine came from Aldi. They really do have a kick! I suppose you could use plain fire roasted tomatoes. You could use a Rotel type tomato base. You could use fresh tomatoes, but you will have more time at the stove. You could even use plain diced tomatoes, but you will miss all that flavor from the peppers and onions. So think long and hard.


Simple South of the Border Soup

3/4 cup finely chopped cauliflower

12 oz can chicken breast

14.5 oz can Fire Roasted Salsa-style Tomatoes 

14.5 oz water or chicken broth

1 tsp chili powder

1/2 tsp cumin

1/2 tsp Adobo seasoning blend (may sub garlic and oregano)

1/4 tsp sea salt

3 tsp sour cream

2 tbsp chopped cilantro

Cook cauliflower in the microwave and chop finely. (or use pre-cooked cauliflower rice)

Combine chicken, tomatoes, water, cauliflower, chili powder, cumin, adobo seasoning and salt. Simmer for 15 minutes. Serve in bowls topped with a tsp sour cream and  2 tsp cilantro.

Serves 3:  177 calories  7 net g carb

This recipe made 3 servings. That might seem odd, but it works out great to have a bowl to take for lunch later in the week. Always thinking ahead, right?

Some may ask why eat hot pepper in hot weather? Well, there is actually scientific evidence that spicy food has a cooling effect on the body. It can also help speed up metabolism. Sounds like it is still a good thing to me. Stay cool!

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book 

or the latest version for couples and singles, A Table for Two here.  

Chicken Parmesan Soup

Crazy busy at your house? This is not a glam recipe. No one will be dazzled by the beauty of it. No special Christmas cheer,,,but it is really tasty. It reminds me of Italian Wedding Soup--the one with those little meatballs. With some shortcuts you will appreciate, it gets you out of the kitchen and on to those holiday festivities. Afterall, not every holiday meal is a showcase!

Nesco 

My shortcuts include my electric pressure cooker. Love that thing. With it, I can take these delicious Chicken Parmesan sausages from Sprouts--straight from the freezer, mind you-- and have a fantastic soup on the table in about half an hour. I am thinking about doing some blogs about gifts that would be loved and used by low carbers like us. This is certainly one. My version of the electric pressure cooker is also a slow cooker and sells for about 75 bucks.  This vegetable soup tastes like it simmered all day, and you can do it that way if you want. Not me, at least not today.

But if it is another one of those "I'm so busy how can I think about dinner?" kinda days, then this pressure cooker could save your life. Well maybe not your life, but at least your diet. Shortcut number two: I keep a selection of Sprouts sausages in the freezer. Sometimes I am so lazy I don't even re-wrap them from the lump they come in from the butcher department. I just stick them in there, paper wrapping and all. The problem is, the sausages are harder to thaw in a big lump. Bad for a conventional method of cooking, but no problem at all in the pressure cooker. They will steam cook or boil, you choose, in about 9 minutes cooking time. You do have the additional time of bringing the pot up to pressure, but still, not much time. If you are cooking them stovetop, better plan on half an hour and check them to break the big lump at the midway mark. See why I love my electric pressure cooker? When time is up and I have released the pressure the fast way, they have separated and are cooked through. Woohoo.

For this soup, I just used my kitchen shears to "slice" them up. So fast. The slices are tender and delicious. Like I said, they remind me of the meatballs in Italian Wedding Soup. Lots easier to make though. No comparison on ease of prep! Plus, the time the sausages are cooking is not wasted. That is when I chop the fresh vegetables to add in. Efficient, no? Once the sausages are sliced, add in the fresh veggies of choice and back to cook under pressure. A mere 5 minutes on high pressure and you are done. Tender veggies that retain a little character, but blend so well with the chicken flavor.

In my last time saver, I use a can of petite diced tomatoes (S&W Premium) that already have the garlic and Italian seasonings added. Watch for sugar added on some brands. This comes in at 3 net carbs per half cup serving. If you can't find one, just add in your own garlic, basil and oregano to taste. Now ready for the recipe?

Chicken Parmesan Soup

3 Chicken Parmesan Sausage Links (>2 carbs each)
14 oz can diced tomatoes with Italian seasoning
3 cans water (42 oz)
6 oz sliced portabella mushrooms
4 cups finely diced cabbage (could sub fresh spinach)
3 ribs celery, diced
1 small red bell pepper, diced
1 tsp salt
1/3 cup shaved fresh Parmesan Cheese

Place the sausage into the pressure cooker along with the tomatoes and water. Bring up to high pressure and cook for 9 minutes if sausage is frozen, 5 if thawed. Chop vegetables while the sausages are cooking. Release pressure using the quick release method.

Remove sausages and slice into bite sized pieces. Return to pot. Add chopped vegetables and salt. Return to high pressure and cook 5 minutes. Let the pressure drop naturally for 5 minutes, then use quick release. Ladle soup into bowls and top with a sprinkle of Parmesan cheese.

For a conventional cooking method, thaw sausages. Combine all ingredients except cheese and simmer in a dutch oven on the stove top for an hour or more. Remove cooked sausages and slice. Return to pot. Ladle and top with cheese.

Serves 6:    136 calories   5 net carbs (9)   15 g protein

This is super low calorie. Good if you have been indulging a little too often this holiday season. If not, it gives you lots of room for some fattier low carb treats, like a nice hot cocoa or a fat bomb or two.

For me, the leftover servings are going into mason jars for lunches this week. That makes this a Multiply Meal for us. I know I am going to appreciate this hot meal later this week at school.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles, 

A Table for Two here.

Chillin' with Some Cold Cucumber Soup

Despite my Oklahoma roots, I am SO not a farmer. No green thumbs here. I am more than happy to take fresh produce off the hands of my more agriculturally blessed friends and family. Yesterday, I received two garden fresh cucumbers and some beautiful home grown tomatoes. Now, I am not one that generally gets excited about cucumbers. I like them in some salads, but I wanted something to truly glorify them. I sought to celebrate the garden fresh bounty and appreciate all the labor that went into their production. Last week I was also given a variety of fresh herbs from a friend heading out to the islands for vacation. I could use those too.She also sent along some blue cheese. Lucky woman gets to spend 8 weeks in Hawaii. Doesn't need her blue cheese. hmm.

Got me thinking, I do like cucumbers in my salad like they serve at Logan's Steakhouse when I choose blue cheese dressing. I wondered what a chilled cucumber soup with blue cheese would taste like? Not wanting to ruin a whole batch, I first made a really nice yogurt, fresh herb and lime cucumber soup. Really refreshing! Perfect for these hot summer days.

Then I tried adding in some of that blue cheese. It really did taste like my salads at Logan's. The richness of the cheese added body and so much flavor. I am thinking feta cheese would be amazing also. Before that, I have to eat this whole batch of soup. My hubby simply won't go near a cucumber. Only as a sweet pickle will one pass his lips. My darling mom, also not a cucumber fan, tasted both versions. She liked the blue cheese version best.

Cold Cucumber Soup
(with a blue cheese variation)

no cheese variation

2 cucumbers, diced
1 cup plain nonfat yogurt
1/2 cup ice
1/4 cup olive oil
1/4 cup fresh parsley
2 tbsp fresh mint
2 tbsp fresh basil
1/2 tsp dried dill or 3 tbsp fresh
juice from 1 lime
1/2 tsp salt
1/4 tsp black pepper
optional: 2 oz blue cheese
fresh herbs for garnish

Place all ingredients into the bowl of a food processor or good blender. Process until smooth. Adjust salt and pepper to taste. Chill if not serving immediately. Garnish with additional herbs and/or blue cheese.

Serves 4       184 calories   10 net carbs*
with blue cheese:   234 calories  10 net carbs*

*many nutritionists do not count the full amount of carbohydrate in yogurt, as the live cultures feed on the lactose, thus reducing the effective carb count.

Be sure to read that note about the carb count of yogurt and do what you think is best. I wish I had fresh dill on hand for this trial. Sadly no, but if you have some, then by all means, use it! You can substitute any fresh herbs. I used mint and basil because that is what I had. The parsley really does shine through though, so I would suggest you try it with that the first time at least.

Now looking at these photos. The blue bowl is the one without the cheese. The color of the soup is altered a bit by the blue of the bowl. The white bowl shows the truer color. It looks more green and less yellow.

This soup is perfect for the hot summer days we have ahead. Tomorrow, it will be over 100 in my hometown, with an awful humidity. Can't wait! The farmer's markets will be open though, filled with lots of home grown treats. In fact, this month's Diner News will feature Farmer's Market recipes. This one will be in there, along with a great new tomato and roasted eggplant soup, and lots of recipes that feature summer fruits, veggies and herbs. Be watching August 1st.

Until then, don't forget to order the new e-book! Sales go to help keep my alternative school open. School starts again in just three weeks. Yikes, I have so much still to do!

http://www.247lowcarbdiner.com/html/lowcarbtable.html

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Cream of Asparagus Soup

Spring is always such a busy time for me. This is a cheater recipe. It is a lovely soup, mind you, but uses a can of asparagus rather than fresh. If I bother to buy and cook fresh, I want to eat it that way! And I never eat canned asparagus as a side. Way too mushy for me. That mush makes a wonderful soup, though.

This is creamy and cheesy. Yum. And that lemon pepper just makes in sing. Don't leave it out! On the run today, so that is all I have. This soup will be done in almost no time at all. Enjoy.

CREAM OF ASPARAGUS SOUP

This is a lovely, light green soup with a delicious cheesy flavor. Perfect for a springtime lunch.

14.5 oz can asparagus (411 g)

2 cups chicken broth (500 mL)

¹/₂ cup cream (125 mL)

¹/₄ cup Parmesan cheese (60 mL)

1 tsp lemon pepper (5 mL)

¹/₂ tsp salt (2 mL)

¹/₂ tsp onion powder (2 mL)

In a blender, puree the asparagus with the chicken broth. In a medium sized saucepan, combine the puree, cream, cheese, salt, lemon pepper and onion powder. Simmer over low heat for ten minutes.

Yield:  4 servings at  129 calories  7 g protein  10 g fat  1 g fiber  3 g net carbs 

This recipe is in Low Carbing Among Friends. Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Green Enchilada Chicken Soup

I get just a little jealous when the family goes to enchilada day at one of our local Mexican restaurants. I go too, but I order fajitas and am forced to sit on my hands while everyone else chows down on chips and salsa. Ok, I have been known to lick the salsa from a chip. No I am not double dipping. More like a dozen dips. Don't worry-- each diner gets his or her own bowl of salsa.Sometimes the temptation is too great and I just have to stay away completely. I am rewarded with sizzling fajitas, but still, I do love a nice enchilada. This place has a green chicken enchilada that is wonderful. They serve this tomatillo sauced beauty alongside enchiladas with a red sauce and a cheese sauce. I always loved the salsa verde and its fresh taste. That is what I am going for here. Since I only have their enchiladas on rare occasions of total abandon--I wanted to duplicate the taste and stay low carb.

If you look long and hard, you can find both green and red enchilada sauces with no added sugar. Woohoo. I found one, and the idea for this soup was born. The fact that I am cold didn't hurt either. Too lazy to make low carb tortillas. I had some chicken cubes already prepped. Don't you love the Diner way of having those on hand? Here's what I did. If you don't like cilantro, just omit.

Green Enchilada Chicken Soup

2 cups chicken broth
6 oz chicken cubes (diced, cooked chicken)
1 cup green enchilada sauce
1/4 cup diced cilantro, divided use
1 tsp lime juice
1/2 tsp garlic salt
3 oz cream cheese
1/2 avocado, diced
2 tbsp shredded Monterey Jack cheese
2 tsp sour cream

In a medium saucepan, simmer broth, chicken, enchilada sauce, 1/8 cup finely diced cilantro, lime juice and garlic salt. Simmer for 15 minutes. Add the cream cheese. Simmer an additional 10 minutes to help the cream cheese blend in smoothly. Simmer to desired thickness. Divide between 2 bowls. Top each with the remaining cilantro, cheese, avocado chunks and a teaspoon of sour cream.

Serves 2 as a meal.   439 calories      10 g net carbs      31 g fat      26 g protein

Take that enchiladas! There will be a little sauce leftover from a 10 ounce can. I used that for a breakfast scramble.Not very pretty, but tasty none the less.  I simmered mine longer to get it thicker, but it will be good thinner too. This is a little high in carbs, but it is the whole meal, so it is within range for us. Just a nice little treat for dessert. I think Jennifer's Peanut Butter Chocolate Fudge would be great. Just a little over a carb for a delicious piece. That recipe is on page 176 of Low Carbing Among Friends Volume 4. To order your copy of any of the Among Friend series, http://amongfriends.us/24-7-LCD.php

Get more great recipes at the Low Carbing Among Friends Facebook Page: https://www.facebook.com/LowCarbingAmongFriends

Italian Sausage Soup with Gnocchi

Life is crazy busy for me. Crazy. I am hosting a formal fundraising banquet for our educational program this week. All that organization is tough enough without the added stress of doing so many of the jobs ourselves to save money. We have printed and bound our own masterplans, done all the promotional materials, met with the hotel, hand addressed all the invitations, made our own video...the list goes on! Because life is too much right now to think much about food at all, I have not been very creative in the kitchen. For prep day, I made a bid pot of soup to eat several times this week. It is very flavorful, and with the addition of low carb gnocchi, it is filling too.

I have been wanting to try something new with my gnocchi recipe that is in LCAF I. This time, I added a teaspoon of glucomannan powder, hoping for a bit of binding. It may have made them a little chewier and more like the potato variety, but not too different from the original. If you have glucomannan, give it a try, If not, it is certainly not necessary. The dough does hold together well in the boiling water though. The little pillows did not fall apart in the broth of the soup either ( though I did add them in at the end to make sure.)
They impart a nice cheesy, garlic flavor to the soup and just generally make a simple vegetable soup more fun.

I am packing the soup into canning jars for work. I think I will keep the gnocchi separate in a little baggie. I love to take soups to school for lunch. That way when the kids come in with chili dogs and onion rings, I at least have something more substantial than a salad. I took vegetable beef soup last week and actually had a student offer to trade me lunches. We will see what happens this week! To change things up, I may add a one ounce block of cream cheese to make it a cheesier version later this week.

Italian Sausage Soup with Gnocchi

Soup:
1 lb Italian style pork sausage
1 onion
1 yellow bell pepper
1 green bell pepper
2 zucchini, cut in slices, then quartered
2 tsp minced garlic
14.5 oz can diced tomatoes
29 oz water
1 quart beef broth
1 tbsp Italian seasoning or Mediterranean seasoning
1 tsp salt (adjust if using salty broth)

Gnocchi:
3 eggs
1 tsp glucomannan (optional)
1/4 cup Parmesan cheese (canned, dried) plus a bit for garnish
1/4 cup coconut flour
2 tsp minced garlic
1/2 tsp salt

In a soup pot or Dutch oven, brown the sausage with the onion and peppers. When no pink remains in the sausage, add zucchini and garlic. Saute 5 minutes. Pour off excessive fat if any. Add the diced tomatoes, water (2 tomato cans full) broth, seasoning and salt. Simmer for 30 minutes while preparing the gnocchi.

In a medium bowl, beat eggs lightly. While whisking, slowly add in glucomannan powder, if using. Stir in Parmesan, coconut flour, garlic and salt. Place the dough between two pieces of plastic wrap. Form the dough into a rope shape about 1/2 inch wide. Chill for 30 minutes or place into the freezer for 10. Bring a medium pot of water to a rolling boil. Slice the dough into bite sized pieces (they will expand in the water) drop them one at a time into the boiling water. They will initially sink, then rise to the surface. Stir gently to keep the gnocchi separate. Cook for 3-4 minutes then remove with a slotted spoon. It may take 3-4 batches depending on the size of pan used. I keep gnocchi in a single layer to prevent sticking. If not using immediately in the soup, let them dry out for about 30 minutes before packing them for storage.

You don't have to make the soup to make the gnocchi of course. They are marvelous with marinara sauce too. They are more tender than traditional potato filled gnocchi, but a nice change from zucchini or cabbage noodles for us low carbers. I made mine with the fabulous Mediterranean seasoning from Target's Archer Farms. Love that stuff and I only have to grab one bottle from the spice rack! A few shakes of crushed red pepper would be great too.

Now here's to surviving this crazy week. Wish me luck. Our program really needs to find supporters if we are to keep the doors open! Bet most of you couldn't attend the banquet, but do remember that all my book sales money goes to keep the doors open for the kids, so think Christmas presents! Just click on the link of the LCAF books on the right. I am in I, II and V. V is a pre-order that will ship at Thanksgiving. If we get all the school's bills covered, and eventually even get salaries, I will have more time to spend in the kitchen.  I am so ready to hand over my fundraiser hat so I can concentrate on kids and cooking. The kids are worth it though!

Minestra di Pollo

Soup weather. Love it. There are so many combinations--it seems I hardly ever do the same thing twice. Soups are great for using up odds and ends from the veggie drawer too. Today I made a really big pot as a Multiply Meal. That way, we can eat it for lunch this week too, and I can add a few single servings to the freezer too.

Minestra is the Italian word for a clear soup. Pollo is as most of us know, chicken. I happened to have some pre-baked chicken on hand. That made this even easier. Having baked chicken cubes already prepped makes soups and casseroles go together so easily. I make chicken cubes two different ways. The original way is simply to bake or poach chicken in bag batches. Let it cool, then dice it. I have also found that I like to grind chicken with some seasonings. Some of this mixture I make into patties, and some into small loaves. (think muffin size) These are great for lunch boxes and go well with lots of sauces for quick meals. My favorites are barbecue or honey mustard dipping sauces. Today, these little loaves got diced and put into this soup. Yum.

It is very Italian, filled with the flavor of fennel. I used the Hunts Tomatoes with Fennel and Red Pepper. I also added about a half teaspoon of fennel seeds. I will be the soup will be even better tomorrow.

Minestra di Pollo

2 tbsp olive oil 
3 ribs celery
1/4 large onion
1 yellow bell pepper
1 lb pre-baked chicken cubes
1 quart chicken broth
1 lb frozen cauliflower
2 - 14 oz cans diced tomatoes with fennel and red pepper, or plain plus 1 tsp fennel seeds
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fennel seeds
3 cups fresh spinach leaves
salt and freshly ground pepper to taste
1/2 tsp red pepper flakes, optional
2 oz Asiago cheese, shredded

Add olive oil to a soup pot or Dutch oven. Saute the celery, bell pepper and onion until soft. Add in the chicken, cubed, broth, cauliflower, and tomatoes. Stir in the spices: basil, garlic powder, onion powder, and fennel seeds. (add 1/2 tsp fennel seeds if using the Hunts specialty tomatoes, or add 1 1/2 tsp if using plain tomatoes). Simmer for an hour or more.

When vegetables are tender, add the spinach leaves. Stir them in as they wilt. Simmer an additional 10 minutes. Adjust seasonings and add pepper flakes if using. Ladle soup into bowls and top with freshly shredded Asiago cheese.

I mashed of few of the cauliflower flowerets against the side of the pot.  This thickened the soup a little bit and gave it the illusion of having some rice or orzo pasta. This recipe would allow for most any vegetable you like--zucchini or green beans would be nice additions.

We all ate it up. John doesn't like the crushed red pepper flakes, so I added those into individual bowls. Now I will go put it into glass jars for storage. Those can even be frozen if you make sure to leave plenty of expansion space for the liquid. I like wide mouth canning jars. When I take those for lunch, I can reheat them in the microwave and eat straight from the jar, Fewer dishes to wash is always a good thing. Soup is a good thing too.