Borracho Beans......Low Carb, Keto Friendly & Yummy

This morning I needed comfort food, but I wanted to stay within my low carb lifestyle. For me that means tacos and beans. But beans while healthy are not low carb friendly. I have found a solution that works for all low carb lifestyles, Eden's Organic Black Soybeans. Full of fiber, high in nutrients and protein with great texture and flavor. These little gems absorb whatever flavor you add to them. I use them in my chili, for refried beans and now borracho beans. They are a great addition to any meal.

Carb-less Borracho Beans

1 can (15 oz) Eden's Organic Black Soybeans
1 tsp Better Than Bouillon Chicken base
20 g tomato paste
1 large jalapeno, seeds removed, chopped
40 g onions, chopped
1 T butter (or cooking oil of choice)
Spices: garlic powder, onion powder, chipotle powder, cumin, smoked paprika, salt and black pepper

In medium saucepan over medium heat, saute onions and jalapeno until onions are clear or to desired doneness. Add in remaining ingredients and stir together.

I do not measure my seasonings. I just sprinkle them over the top, lightly at first and taste. Then adjust. I use just a pinch of chipotle powder because it's super hot. Always adjust to your taste though.

Cover the saucepan and bring up heat to just boiling, then reduce and simmer for 20 minutes. Add a little water if too thick. Eat warm with your favorite tacos or proteins.
Makes 5 servings (3g net carb per serving)

Spicy Green Chile Sauce, Low Carb and Keto Friendly!!

Mexican foods have always been my downfall. Tacos, enchiladas, chile rellenos, burritos, nachos or just tortilla chips. That crunchy corn goodness. Thick and creamy green chile sauce! Oh! My!!!

But we all know that low carb and corn is not a good fit. Corn is gluten free but still has too many carbs per serving to handle for weight loss. Maybe in the future. Still looking for a good substitute too!

Another food that was on a regular rotation was Green Chile sauce. I would make a flour based green chile sauce that I miss. I tried psyllium husk, xanthan gum and keto flours with horrid results. Xanthan gum is slimy no matter what I do! I have used it in baking with great results though. So not going to waste!

Last night I made mashed cauliflower, which is creamy, thick, super easy and so good! I thought, will creamed cauliflower thicken my green chile? Yep, it does!! Jon had seconds, which is such a compliment from a pickier eater!

So here is my recipe for a Low Carb Green Chile Sauce. Please read the recipe through before starting. Your peppers need roasting and you will need to prepare the cauliflower mash for thickening.

Carb-Less Green Chile Sauce

46 grams roasted poblano peppers, seeds and stem removed*
76 grams jalapeno peppers, seeds and stems removed
61 grams onion
Dice the peppers and onions. In a large skillet or saucepan, saute in oil until onions start to turn clear.

Then add to your skillet:
3/4 tsp garlic powder
3/4 tsp cumin
Salt & pepper to taste
Saute to heat your seasonings 1 minute.

Then add to the skillet:
1 cup Great Value fire roasted diced tomatoes Tex Mex/Salsa Style
1 cup Great Value chicken broth or favorite bone broth
Stir to combine and mix well.

Once bubbling, add to your skillet:
1/2 cup cauliflower mash**
1 tsp better than bouillon chicken flavor
Stir and bring up heat. If too runny, it can be reduced by letting it cook uncovered or you can add more cauliflower mash. Carefully taste the sauce. Adjust the seasonings if needed. If too much salt, add more tomato or cauliflower.

Serve hot over your favorite mexican dish with your favorite toppings!

Note: You are welcome to use all poblano peppers or a combination of peppers. My favorites are poblano, hatch new mexico (when in season) and jalapeños.

* I use my air fryer to roast my poblano peppers. Wash your peppers (as any produce) , dry them and place in your air fryer basket. No oil needed. Air fry at 390°F for 12 to 15 minutes or until skin is blistered. Transfer peppers to a heat safe dish and cover with plastic wrap or a plate. This steams the peppers for easy skin removal. Once cool enough to touch. Cut or pull out stems. Slice down the side of the pepper and lightly scrape out seeds. Turn over and peel off the skin. I roast peppers every two weeks and freeze them. Then I pull out what I need and cut into bite size pieces. I use these in omelets or just for a taco topping. So good!

**For cauliflower mash I use a 12 ounce steamable bag of Great Value frozen cauliflower florets. Microwave as directed on bag. Let sit for 2 to 3 minutes. Dump bag contents into a blender/processor. Add 1/4 cup chicken broth and blend. I add up to another 1/4 cup of broth if needed to make it creamy. It's now ready to use as a thickener in sauces and soups.

Shown here is this green chile sauce over my shredded pork taco. The taco shell is a psyllium husk/almond flour tortilla. While it holds together nicely,  it's a little thick, more like bread. I'll share once I prefect the recipe. Stay safe y'all!!

Ginger Garlic Beef & Broccoli

I don't know about you, but I love an easy peasy recipe. Thirty minutes and dinner is on the table. Just so you know, I make a lot of my dinner recipes on the fly. I barely remember to weigh or measure, but I hope you try this. It's so yummy and spicy.

Ginger Garlic Beef & Broccoli

8 ounces ground beef (I use 80/20)

85g sliced onions

12 oz steam bag broccoli florets

3 T Tamari sauce gluten free

1 T Huy Fong Chili Garlic Sauce

2 to 4 T water or broth

1/2 tsp Lakanto powdered sweetener 

1/2 tsp xanthan gum

1/2 tsp ginger powder or 1 tsp grated fresh ginger

Mrs Dash Onion, black pepper and pink salt to taste

Brown ground beef with salt, pepper, Mrs Dash and onions. While this is cooking, in a small bowl mix together sweetener, tamari and chili garlic sauce. Set aside. Microwave broccoli as bag directs (I let it cook and leave in microwave until needed).

Once meat is done, reduce heat. Sprinkle with ginger, more mrs dash and xanthan gum. Stir, increase heat and pour in sauce. Stir to coat meat. Add water if too thick. Put broccoli in large bowl and pour hot meat over broccoli. Toss to coat. Serve immediately. 

NOTE: This recipe works with any cut of beef, chicken or pork. It also works with cabbage, carrots, mushrooms and zucchini for the veggie.