Ingredients Jump to Instructions ↓

  1. 6 roasted Anaheim chiles, skinned, seeded and chopped

  2. 2 tsp. fresh ginger, chopped fine

  3. 4 cloves garlic, minced

  4. 1/4 tsp. ground cardamom

  5. 1/4 tsp. ground turmeric

  6. 1/4 tsp. ground cinnamon

  7. 1/4 tsp. ground cloves

  8. 1/2 cup red wine

  9. 2 lb. sirloin steak, cut into 1/2-inch strips

  10. 1/4 cup olive oil

  11. 2 cups chopped onion

  12. 2 medium bell peppers, seeded and cut into strips

Instructions Jump to Ingredients ↑

  1. Procedure:

  2. Pure Anaheim chiles, ginger, garlic, remaining spices and wine to a smooth paste, set aside. Heat oil in a skillet. Brown beef in hot oil.

  3. When evenly browned, remove and drain off all but 2 Tbsp. oil.

  4. Saut onion in the oil until soft but not browned. Add the bell peppers and saut for an additional 3 minutes. Add the chile pure and bring to a boil, stirring constantly.

  5. Add the beef and mix until strips are coated with sauce.

  6. Reduce heat and simmer 5 minutes more until the beef is done.

  7. Carbohydrates: 13 grams Net Carbohydrates: 10 grams Fiber: 3 grams Protein: 30 grams Fat: 35 grams Calories: 496 --

  8. In addition to his Magic Seasonings, Chef Paul offers his own line of smoked meats (Andouille & Tasso), available in 5-pound bulk packages (direct or through a network of distributors). These authentic meats blend the taste of seasonings and add "smokey" flavor for an extra dimension to recipes.

  9. Want to feature your own line of seasonings? Call John Alexander (VP- New Product Development - (504) 731-3511) and have Chef Paul and his R & D staff create a special flavor profile or select a blend from hundreds on file. Have you own formula? Have us "clone it" and quote you a price. Whatever your seasoning needs, put Chef Paul and his staff to work for you!!

  10. --

  11. Mushroom “Risottoâ€

  12. Man, is this good! One of the best side dishes I’ve ever come up with.

  13. Ingredients:

  14. 1/2 head cauliflower 3 tablespoons butter (50 ml)

  15. cup sliced mushrooms (250 ml)

  16. 1/2 medium onion, diced 1 teaspoon minced garlic (5 ml) OR 2 cloves garlic 2 tablespoons dry vermouth (30 ml)

  17. tablespoon chicken bouillon granules (15 ml)

  18. 3/4 cup grated Parmesan cheese (175 ml)

  19. Guar or xanthan shaker 1/4 cup chopped fresh parsley (60 ml)

  20. Procedure:

  21. First, run your cauliflower through the shredding blade on your food processor. Put the cauliflower in a microwaveable casserole add a couple of tablespoons of water.

  22. Cover,and microwave on “high†for 7 minutes.

  23. While the cauliflower is nuking, melt the butter over medium-high heat and add the mushrooms, onions and garlic, and saut them all together.

  24. When the cauliflower is done, pull it out of the microwave and drain it. When the mushrooms have changed color and are looking done, add the cauliflower and stir everything together.

  25. Stir in everything else but the parsley and let the whole thing cook for another 2-3 minutes.

  26. Sprinkle just a little guar or xanthan over your “risotto,†stirring all the while, to give it a creamy texture. Stir in the parsley, and serve.

  27. servings, each with 4 grams of carbohydrate and 1 gram fiber, for a usable carb count of 3 grams.

  28. grams protein.

  29. -Minute Low-Carb Recipes Instant Recipes for Dinners, Desserts, & More!

  30. By Dana Carpender List Price $17.95. Buy it here for $12.57!

  31. --

  32. Baked Zucchini with Pepper Jack Cheese Yield: 4 servings Ingredients:

  33. Tbsp. unsalted butter 1/2-cup green onion, finely chopped 1 clove garlic, minced 1 lb. zucchini, trimmed and sliced 1/8-inch thick 1/2 cup grated pepper jack cheese 1 egg 1/2-cup sour cream 2 Tbsp. dry white wine 1/2 tsp. salt 2 Tbsp. chopped fresh basil or I tsp. dried Procedure:

  34. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish.

  35. Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and saut until the onion is translucent.

  36. Scrape into a bowl. Melt the remaining butter over medium high heat in the same frying pan.

  37. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth.

  38. Add the remaining ingredients except the onion, garlic mixture and pulse to combine.

  39. Add the onions and garlic and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

  40. Carbohydrates: 4 grams Net Carbohydrates: 3.25 grams Fiber: 0.75 grams Protein: 6.75 grams Fat: 23 grams Calories: 252 --

  41. Recipe Club, You can always win cool stuff at Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes. You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. Register to win a copy of the Chef of the Month, Silvia Bianco's cookbook, Simply Saute. A must have for your cookbook collection

  42. What's new at Chef Revival? They have just added two new styles of Executive Chef Clogs to their enormous inventory.

  43. pairs valued at $97 each will be given away at the end of this month. Register Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. --

  44. Chocolate Coconut Torte Yield: one 9-inch cake, 8 servings Ingredients:

  45. lb. softened cream cheese 3 oz. softened butter 1 cup Splenda 2 tsp. vanilla 1/2 tsp. salt 2 eggs 1 cup coconut flour (fine grain used for macaroons)

  46. 1/2 cup pecan flour 1/2 cup unsweetened cocoa powder (sifted)

  47. Procedure:

  48. Preheat oven to 325 degrees F.

  49. Beat cream cheese and butter together until smooth and creamy. Add Splenda, vanilla and salt, mix thoroughly. Add eggs and mix thoroughly.

  50. Add coconut and pecan flour and mix until well incorporated. Lastly, add cocoa powder and mix well.

  51. Butter a 9-inch cake pan, pour in batter. It can take up to an hour but check after 45 minutes. You don't want to over-bake this cake.

  52. Insert a toothpick until it comes out MOSTLY clean.

  53. This cake is moist and chewy, somewhat like a brownie so it's okay to take it out a little short. It will finish baking in it's own heat.

  54. Let it cool for 30 minutes and then turn out onto a plate and chill.

  55. This is a very versatile recipe, it can be frosted with a flavored cream cheese frosting, served warm like a flourless chocolate cake with whipped cream, or made into a brownie sundae and topped with ice cream, various sauces and nuts.

  56. of cake is approx.

  57. gram ECC. Not counting toppings. --

  58. QUESTIONS, Comments, Technical Support:


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