LOW CARB BEEF VEGGIE SOUP

Today we are having a great halftime meal as my Gators are at home for a 3:30 CBS game with L.S.U.

For our feast today, we're gonna whip up some low card Veggie Soup.

I am starting this around 11 AM so it has plenty of time to cook. Then when half time comes, we'll do a low carb club sandwich to go with the soup.

We are big soup fans here as casa de agua dulce and love that we can make a huge vat of it and either eat on it all week, or throw it in the freezer fur use later. If you work all week, it's a great alternative to EATING OUT !!

So, as Pink says, “Let's get the party started”

Start with the beef

2 ½ LB CHUCK ROAST (SLIGHTLY THAWED)

 CUBE IT (WHAT'S A CUBIT?)

 (yeah I know he's a sleaze bag, but this was funny.)

We had a helper

 

PUT IT IN THE FRIDGE (The beef, not the dog)

OPEN 2 BAGS OF MIRACLE RICE 

DRAIN AND RINSE WELL !!)

SET ASIDE

CHOP 1 LARGE ONION

SET ASIDE

2 CANS OF DICED TOMATOES

 

PUT IN BLENDER OR FOOD PROCESSOR & BLEND

SET ASIDE

CHOP 4 LARGE CELERY STALKS

CHOP ½ CUP OF CARROTS

CHOP 2 SMALL SUMMER SQUASH 

CHOP 2 SMALL ZUCCHINIS

CHOP 12 OZ OF GREEN BEANS

 CHOP 4 CLOVES OF GARLIC …. SET ASIDE

CHOP 1 SMALL HEAD OF SAVOY CABBAGE (CUT IN ¼ AND REMOVE CORE)

CHOP 16 OZ OF MUSHROOMS 

IN A SEPARATE BOWLS

1 TSP SALT & PEPPER

½ TSP THYME

½ TSP MARJORAM

½ CUP OF FRESH PARSLEY (DRIED IF YOU MUST)

IN SEPARATE BOWL, ADD 1 CUP FROZEN LIMA BEANS AND 1 CUP FROZEN CORN AND ONE CUP OF PEAS

(I know it's not super Low Carb, but what the hell?) 

LET'S MAKE IT

¼ CUP EVOO IN A BIG POT (MEDIUM HEAT)

WHEN EVOO SHIMMERS, ADD ONIONS AND STIR

WHEN ONIONS ARE TRANSPARENT, ADD THE MUSHROOMS 

SAUTE

ADD THE GARLIC AND COOK FOR ONE MORE MINUTE

ADD THE SALT & PEPPER TO THE BEEF BOWL

ADD THE BEEF TO THE SAUTED MUSHROOMS AND ONIONS AND COOK UNTIL MOST OF THE RED IS GONE

ADD ALL THE VEGGIES , TOMATOES 

ADD 1 CUP OF BEEF BROTH AND ONE CUP OF CHICKEN BROTH

ADD THE SPICES , PARSLEY

STIR STIR STIR

ADD A LID

WHEN THE SOUP COMES TO A SLIGHT BOIL, TURN DOWN TO SIMMER AND ADD THE MIRACLE RICE

COOK ON SIMMER FOR 3 – 4 HOURS.

OK, Lets get a beer and watch the game !!!!!

OK, it's halftime and time to throw together a club sandwich.

No, NOT that kind of sandwich

 

Earlier in the day, I fried up some bacon and put that in the cold box.

I am using a low carb sub for the bread, but you can toast up three slices of your favorite bread.

Now you really don't need a recipe for this, do you ?????

Just put on a bunch of stuff you like and enjoy !!!

Doesn't that look good. The game was better as the Gators beat the Number 5 Tigers 27-19 in a thriller that wasn't decided until late in the fourth.

Oh, and Ball State you ask? Lost another one to Northern Illinois 24-16

Next week it's Vanderbilt for a Noon-er... See you then.

LOW CARB MEATBALL SUB CASSEROLE

       Today we are going to make a low carb Meatball Sub Casserole.

        The inspiration for this recipe come from my need to make some low carb meals, and my LOVE of Meatball subs.

                          Not low carb at all, but right tasty

      During a recent Wednesday night out with my friend I opted for a Meatball Sub without the Sub part. Romas was more than willing to accommodate my needs, and it was delicious. (Sorry, no picture- It was meatballs on a plate covered in sauce and cheese.)

      It was so good, I decided to recreate it for game day. Let' start with the meatballs, and a beer.

              BY THE WAY, I TRIED THIS BEER ....  IT SUCKED.

      Ball State was not on TV locally this week, so it's ALL GATORS FOR ME.

Here we go. (This is so damn easy)

GRATE 1.5 OZ IF PARMESAN CHEESE

1 LB GROUND BEEF

1 OZ OF LOW CARB BREAD CRUMBS

¼ CUP WATER

1 EGG

MIX BREAD CRUMBS AND WATER WITH A FORK

SET ASIDE

IN A SEPARATE BOWL, ADD MEAT AND THE EGG TOGETHER

ADD THE PARM AND THE WET BREAD CRUMBS TO THE MEAT & EGG

ADD 1 TSP DRIED BASIL

ADD 2 TAP DRIED PARSLEY

ADD 1 TSP GARLIC SALT

 PRESS 2 CLOVES OF FRESH GARLIC AND ADD 

 STIR, STIR, STIR

MAKE YOU BALLS.....(Insert cheap joke here)

PUT ON A COOKIE SHEET (put them on paper towels) AND REFRIGERATE

MAKE THE SAUCE WHILE YOU CHILL YOUR BALLS. (Another cheap shot)

So now its time to make the sauce.

After a cute doggie

SAUCE FOR MEATBALL SUB ( LOW CARB- NO BUN)

8 OZ OF FRESH CHOPPED MUSHROOMS (REMOVE THE STEMS)

1 ½ OZ CHOPPED ONION

2 CLOVES GARLIC (CHOPPED)

1 14 OZ JAR OF RAGU OLD WORLD STYLE TRADITIONAL SAUCE

 (Ok, I know I say don't use this stuff, but it isn't bad once you fix it.)

1 BAY LEAF (TURKISH, NOT CALIFORNIA)

2 TBL EVOO IN A 2 QT SAUCE PAN ON MEDIUM HEAT

WHEN SHIMMERING, ADD ONIONS & SAUTE.

WHEN TRANSLUCENT, ADD THE MUSHROOMS & SAUTE.

STIR OFTEN AND USE A LID

WHEN SAUTEED, ADD THE GARLIC AND A PINCH OF SALT

ADD THE RAGU

 

ADD ½ TSP OF BASIL

½ TSP OREGANO

1 OZ PESTO

1 OZ GRATED FRESH PARMESAN

STIR LIKE MAD

COOK FOR 5 MINUTES 

 

ADD ½ TSP SALT THEN SET ASIDE ON THE WARM SETTING

COOK THE MEATBALLS

PRE HEAT OVEN TO 350

COOK THE BALLS FOR 30 MINUTES

(Are we done with the jokes?)

IN A CASSEROLE DISH, SPRAY SOME NON STICK STUFF.

ADD A LAYER OF SAUCE

PUT COOKED MEATBALLS IN DISH AND COVER WITH SAUCE

COVER WITH GOOD LAYER OF MOZZARELLA

BAKE AT 350 FOR 30 MINUTES

ENJOY 

 

That's all there is to it. A simple game day feast, that is not only delicious, but good for you.

So BALL STATE rolled over KENT STATE 52-24 

and the GATORS surprised everyone including me. They went to Mississippi State and brought home a 13 – 6 win,

Next up is a 3:30 Saturday Game on CBS. Gators and LSU. See you there !!!