Featured Post

Fish tacos with lime-cilantro crema

Cumin, coriander, and paprika lend those fish tacos a delightfully warm, smoky flavor. They're the suitable foundation for the zippy sour cream sauce. For an attractive variant, replacement peeled medium shrimp for the snapper or romaine in area of cabbage. Total time: 15 mins Ingredients: CREMA: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, minced TACOS: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 pounds red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage Guidance: Preheat oven to 425°. To put together crema, combine the primary 8 elements in a small bowl; set aside. To put together t

pounds ground beef

I got the idea for this soup from the Pumpkin and Sausage Soup recipe. I was eating some leftover soup one day and for some reason it reminded me of Campbell's Golden Mushroom Soup which inspired me to come up with this version. You don't really taste the pumpkin. It thickens the soup nicely and adds valuable nutrients.

This recipe is featured in "Low-Carbing Among Friends - Volume 3" on page 281 

  • 1 small onion, chopped, 2 1/2 ounces 
  • 1 clove garlic, minced 
  • 16 ounces fresh mushrooms, sliced 
  • 15 ounces canned pumpkin * 
  • 14 ounce can beef broth or 2 cups homemade beef broth 
  • 2 cups chicken broth 
  • 1 teaspoon beef bouillon granules 
  • 1/2 cup heavy cream 
  • 1/2 cup dry white wine or water 
  • 1-2 teaspoons salt, or to taste 
  • 1/4 teaspoon pepper


In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.

Makes about 8 cups or eight 1-cup servings 
Can be frozen but the mushrooms may get a little rubbery

* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn't turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby's.


Popular posts from this blog

Fish tacos with lime-cilantro crema

Cream of hen soup