Vegan Kung Pao Noodles

Vegan Kung Pao Noodles

I recently was invited to participate in another fun #Blogger Recipe contest, this time held by Big Mountain Foods… they sent me a few of their tasty #vegan products to play with and use to create a new #recipe. I absolutely LOVE spicy Asian food and noodle dishes and had a craving for it, so I decided to create these Vegan Kung Pao Noodles for the contest and oh my GOODNESS. They are super delish you guys!

Vegan Kung Pao NoodlesHey, it’s a New Year, so why not try to lighten up a little with some healthier recipes that are meat-free and dairy-free but still have tons of flavor? There’s so many good things in this dish that you won’t even miss the meat, I promise.

Lion's Mane Mushroom Crumbles

 

Big Mountain Foods is an all women-owned company based out of Vancouver, BC. They offer a superb lineup of fresh, vegan, #plant-based products that are flavorful, #gluten-free and #non-GMO/#organic. I used their Lion’s Mane Mushroom Crumbles in this recipe which has a blend of organic lion’s mane, portobello and shiitake mushrooms along with a mixture of other healthy ingredients like carrots, pea protein, yellow split peas, hemp seeds, sunflower seeds and coconut oil. They are absolutely delicious and a perfect substitution for ground beef, or ground chicken, with a great umami flavor and nice texture.

Prep ingredients

This recipe for Vegan Kung Pao Noodles is a fun twist on a traditional Asian favorite, Kung Pao. I made it with buckwheat soba noodles, sautéed Lion’s Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts tossed in a sweet and spicy Kung Pao sauce (soy sauce, sesame oil, apple cider vinegar and coconut palm sugar and Asian chile garlic sauce) topped with sesame seeds, crunchy peanuts and crispy fried garlic. Oh, the flavors!!!

Stir Fry veggies

First, heat oil in a wok or large pan and sauté the shallots, ginger, water chestnuts and red bell peppers for a few minutes until soft.

Add Mushroom Crumbles

Add the Lion’s Mane Mushroom Crumbles to the pan and cook a few minutes more until heated through.

Add Kung Pao Sauce

Stir in the Kung Pao sauce and let it simmer on low heat for a few more minutes to infuse all the delicious flavors together. Add a little corn starch slurry to thicken the sauce even more.

Stir Noodles and Veggies with Sauce

Toss in the cooked soba noodles and stir to coat. Add in the sesame seeds, peanuts and crispy garlic; mix together into a big pot of sweet and spicy, crunchy goodness.

Vegan Kung Pao Noodles

Serve immediately and enjoy with a glass of white wine (like a Sauvignon Blanc).

Vegan Kung Pao Noodles

Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. You can also add an extra teaspoon of chili garlic sauce or drizzle Sriracha sauce on top to kick the heat up a notch…(I absolutely did!!)

Vegan Kung Pao Noodles

If you want to experiment with some other veggies, try adding broccoli, carrots, snow peas, or sliced green onions to the stir fried noodles.

Vegan Kung Pao Noodles

If you add more veggies, you may need to make a little extra sauce depending on how much you add, so the noodles don’t get too dry. Just play with it and get it to the consistency and flavor you like.

Vegan Kung Pao Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6

This is a fun twist on a traditional Asian favorite, Kung Pao, with buckwheat soba noodles tossed with sautéed Lion's Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts in a spicy savory sauce topped with sesame seeds, peanuts and crispy fried garlic.

Ingredients

  • 1 package buckwheat soba noodles (12 oz)
  • 2 teaspoons sesame oil, divided
  • 1 tablespoon peanut or vegetable oil
  • 1 package Big Mountain Foods Lion's Mane Mushroom Crumbles
  • 2 tablespoons fresh ginger, julienned
  • 1 shallot, minced
  • 1 (5 oz) can water chestnuts, diced
  • 1 small red pepper, sliced thin
  • 1/2 cup soy sauce or tamari
  • 2 tablespoons sesame oil
  • 4 tablespoons apple cider vinegar or rice vinegar
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons Asian chili garlic sauce
  • 1/3 cup cold water
  • 1 tablespoon corn starch
  • 1/4 cup dry roasted peanuts
  • 1 tablespoon sesame seeds
  • 2 tablespoons crispy fried garlic

Instructions

  1. Cook soba noodles in boiling water for approximately 5 minutes, until soft. Drain and toss with 1 teaspoon sesame oil; set aside.
  2. Heat additional teaspoon of sesame oil and 1 tablespoon of peanut oil in a large skillet or wok over medium heat.
  3. Add ginger, shallot, water chestnuts and red pepper; sauté for about 2-3 minutes until soft. Stir in the Lion's Mane Mushroom Crumbles and cook for another 2-3 minutes, then lower heat to medium-low.
  4. In a medium bowl, whisk together the soy sauce (or tamari), sesame oil, apple cider (or rice) vinegar, coconut palm sugar, chili garlic sauce and pour into the skillet with the Mushroom veggie mixture, stir and toss to coat.
  5. Whisk the corn starch and water together and pour into the wok/skillet and mix together well. Let mixture cook for an additional minute or so until the sauce thickens.
  6. Toss in the peanuts, sesame seeds and fried garlic, stir together.
  7. Serve hot immediately, top with additional peanuts and crispy garlic if desired, for garnish.

Notes

Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. Add extra tablespoon of chili paste to kick the heat up a notch. You can also add extra vegetables to the stir fried noodles but you may need to make extra sauce so the noodles don't get too dry if adding them.

https://www.theartfulgourmet.com/2022/01/vegan-kung-pao-noodles/

Vegan Kung Pao Noodles

Any way you make these Kung Pao noodles they are absolutely delish and a #healthy vegan dish to kick off the New Year with!

You can find all of Big Mountain’s products online and also in the fresh section of the grocery store, as well as specialty food stores (Sprouts, Whole Foods, etc.) And check out @bigmountainfoods social media pages and website for more info, a store locator and more great recipes!

Website: https://bigmountainfoods.com/

Facebook: https://www.facebook.com/bigmountainfoods/

Instagram: https://www.instagram.com/bigmountainfoods/

Twitter: https://twitter.com/bigmountainfood

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

——–

Other recipes you may enjoy:

Spicy Pork Udon Noodle Soup

Thai Chicken Peanut Noodles

Sweet + Spicy Shrimp Noodle Salad

 

Keto Bacon & Cheese Egg Muffins

EggMuffins-Header

Bacon Egg Cheese Muffins2

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

Bacon Egg Cheese Muffins

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

Bacon Egg Cheese Muffins

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

Bacon Egg Cheese Muffins

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring! 

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And  they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

  • Cooking spray
  • 5 slices applewood smoked bacon
  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced chives
  • 8 large eggs
  • 3 tbsp. half and half
  • 1/2 tsp. red pepper flakes
  • Himalayan pink sea salt
  • Freshly ground black pepper
  • 1/2 c. shredded Cheddar
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
  2. Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
  3. Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
  4. In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
  5. Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
  6. Bake until cooked through and golden, about 25-30 minutes.
  7. Let the muffins cool for a few minutes before serving.
  8. Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

Low Carb Cheesy Beef Enchilada Bake

Low Carb Beef Enchilada Bake

This is a super easy and delicious Low Carb Cheesy Beef Enchilada Bake made with mega layers of spicy taco seasoned beef, zucchini, garlic, onions, low-carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it’s #low-carb, #sugar-free and #keto so enjoy without the guilt!

Sauteed Zucchini

First cook your zucchini and garlic in some olive oil and set aside.

Sauteed Taco Beef

Next brown the ground beef, onions and jalapeños, drain any access grease, then return to the sauté pan along with the taco seasoning and some water and let simmer for about 10 minutes over low heat to let the flavors meld together.

Layer Tortillas

Then it’s time to build the casserole. Spread 1/4 of the enchilada sauce (I LOVE Harry + David brand..it comes packaged in a glass bottle so no tinny taste! And it’s made with vine-ripened fresh tomatoes, onion, jalapeños, chili pepper, garlic, cumin, and New Mexico chiles) on the bottom of a large rectangular baking dish, and top with 1/3 of the tortillas.

Layer Zucchini

Next add 1/2 of the cooked zucchini and garlic mixture over the top.

Layer Taco Beef

Top with the cooked taco beef, onions, and jalapeños.

Layer Cheese And Sauce

Add 3/4 cup of the cheese on top of the meat, and pour 1/2 the enchilada sauce over the cheese.

Layer Zucchini and Beef

Repeat the process with the 1/3 tortillas, the rest of the zucchini and garlic mixture, taco beef mixture,

Top with Cheese

3/4 cup of cheese and 1/2 cup of sauce.

TopCheeseSauce

Add the final 1/3 tortillas on top of the casserole and pour the rest of the sauce over the top and sprinkle with the rest of the cheese; cover with foil.

Baked Dish

Pop this bad boy in the oven and bake for 30 minutes, then uncover and bake for another 5-10 minutes until cheese is melty and gooey. Garnish with sliced jalapeños and sliced green onions. Let cool for about 5-10 minutes, then slice and serve immediately.

Cut into squares and serve

You can also add corn, black beans, pinto beans, tomatoes, cilantro, sour cream or whatever other veggies and toppings you desire.

Close up

Any way you serve it you’re gonna love it! Enjoy 🙂

Low Carb Cheesy Beef Enchilada Bake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6-8

Serving Size: 1-2 squares

This is a super easy and delicious cheesy beef enchilada casserole with mega layers of ground beef, zucchini, garlic, onions, low carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it's low carb, sugar free and keto so enjoy without the guilt!

Ingredients

  • 8 medium low-carb tortillas, cut in half
  • cooking spray
  • 2 tablespoons olive oil, divided
  • 3 small zucchini, cut into half moons
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1/2 large onion, chopped
  • 1 tablespoon fresh jalapeños, minced
  • 1 packet of taco seasoning
  • 1/2 cup water
  • salt and pepper to taste
  • 2 cups red enchilada sauce
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1/2 jalapeno, sliced, for garnish
  • 1 green onion, sliced thin, for garnish

Instructions

  1. Preheat oven to 350 degrees F. Spray a large casserole dish with cooking spray.
  2. Heat one tablespoon of oil over medium heat in a large saute pan. Add the zucchini and garlic and cook for about 5-6 minutes until soft. Remove from the pan and set aside.
  3. Add additional tablespoon of olive oil in the pan and add the ground beef and onions. Cook for 6-8 minutes until cooked through and no longer pink. Drain the grease and return cooked beef and onions to the pan.
  4. Add the taco seasoning and water, and stir together, cooking on low heat for about 5-8 minutes. Remove from the heat.
  5. Spread 1/4 cup enchilada sauce over the bottom of the greased baking dish.
  6. Layer 1/3 tortillas over the sauce.
  7. Add 1/2 of the zucchini and garlic mixture over the top. Add 1/2 the meat mixture, then top with 3/4 cup of shredded cheese.
  8. Pour 1/2 cup enchilada sauce over the cheese.
  9. Repeat the process with 1/3 of the tortillas, the rest of the zucchini, the rest of the meat mixture and 3/4 cup of cheese. Top with 1/2 cup of the enchilada sauce.
  10. Add the final 1/3 tortillas on top of the casserole; pour the remaining sauce over the top and and sprinkle on the rest of the cheese.
  11. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  12. Sprinkle jalapeños and green onions over the top. Let casserole cool for 5-10 minutes.
  13. Slice and serve hot.

Notes

You can also add corn, black beans, pinto beans, tomatoes, cilantro or whatever other veggies and toppings you desire!

https://www.theartfulgourmet.com/2020/12/lowcarb-cheesy-beef-enchilada-bake/

Look at all that cheesy taco goodnessCut Casserole

Other recipes you might enjoy:

Game Day Beef Enchilada Casserole

Taco Casserole

Mexican Beef and Rice Casserole

Rock Star Chili

Rock Star Chili

It’s that time of year again where all i really want to do is stay in and cook some hearty comfort food and watch Netflix with my kitty under a big fluffy blanket. Chili is one of my fav recipes to make because it’s super easy, all in one pot, and a little spicy and savory and oh-so-good.

It’s a simple mix of ground beef, onions and garlic, chili seasoning, beans, stewed tomatoes, whole tomatoes, crushed tomatoes, tomato paste, kidney beans, chili beans, beef broth and a dash of hot sauce all simmered into a lovely big pot of chili goodness. Simply top it with all your favorite toppings like a dab of sour cream, some shredded cheddar or mexican blend cheese, jalapeños, cilantro and then serve some corn chips or tortilla chips along side for the perfect cozy dish, game-day ready!

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients

  • 5 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Place all of the ingredients in a bowl and mix well. Adjust seasonings to taste.

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

The chili can also be prepared a few days ahead. Let the chili cool then cover with foil and keep in the refrigerator. Rewarm over low heat before serving.

Rock Star Chili

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 8-10

Serving Size: Approx 1 cup

This is a super easy and super delish rock star chili recipe - you can adjust the heat by adding additional jalapeños, diced green chilies and/or hot sauce. Perfect cozy one-pot dish for a gloomy Winter day!

Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 3 pounds ground beef (80/20) - ground chuck***
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • One packet Chili-O seasoning mix or homemade chili seasoning (see post for recipe)
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups low-sodium beef or chicken broth
  • One 8-ounce can stewed tomatoes
  • One 8-ounce can whole tomatoes, chopped
  • One 8-ounce can Ro-tel diced tomatoes with chilies
  • One 6-ounce can tomato paste
  • 2 tablespoons hot sauce (optional, add to taste)
  • One 8-ounce can red kidney beans
  • One 8-ounce can prepared chili beans
  • Garnishes: sour cream, shredded cheese, cilantro, jalapeño, corn chips or tortilla chips

Instructions

  1. Heat the oil in a large heavy pot and add ground beef until browned. Drain excess grease from pot. Stir in the chili seasoning, salt and pepper.
  2. Add onions and cook over medium heat until translucent, stirring often, about 8-10 minutes. Add garlic and sauté for another minute or so.
  3. Pour in the broth, all the tomatoes, tomato paste and hot sauce and simmer the chili over low heat until thickened to desired consistency, stirring occasionally to prevent sticking, for at least an hour to 1 hour 15 minutes.
  4. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper, stir together. Reduce heat to low until ready to serve.
  5. To serve ladel into bowls and garnish with sour cream, shredded cheese, cilantro, jalapeños and corn or tortilla chips, if desired.

Notes

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients- 5 tablespoons chili powder 1 tablespoons cumin 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder

Instructions- Place all of the ingredients in a bowl and mix well. Feel free to adjust seasonings to taste. 

DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

https://www.theartfulgourmet.com/2019/12/rock-star-chili/

Keto/Low Carb Cheeseburger Soup

Keto Low Carb Cheeseburger Soup

Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.

Keto Low Carb Cheeseburger Soup

It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!

Saute onions, garlic and zucchini

First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.

Add ground beef

Add the cooked ground beef back in to the pot and stir together.

Pour in the broth, cream and seasonings

Pour in the beef broth and cream and seasonings and stir together.

Bring soup to a boil

Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.

Stir in the cheese

Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.

Serve immediately and DEVOUR.

Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.

Keto Low Carb Cheeseburger Soup

It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!

Keto Low Carb Cheeseburger Soup

Keto/Low Carb Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!

Ingredients

  • 1 pound ground beef
  • 3-4 slices of bacon
  • 2 tablespoons olive oil
  • 1/2 sweet onion, chopped
  • 1 tablespoon garlic, minced
  • 1 zucchini, thin sliced into quarter moons
  • 3 cups beef broth
  • 1 1/4 cup heavy cream
  • 3 cups shredded cheese (Cheddar and Monterey Jack)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
  • Pink Himalayan sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon No Starch Thickener (or corn starch)

Instructions

  1. Brown ground beef until cooked through, drain and set aside.
  2. Cook bacon slices until crispy, drain and set aside.
  3. Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
  4. Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
  5. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
  6. Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
  7. Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
  8. Serve hot immediately, and devour!

Notes

Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.

https://www.theartfulgourmet.com/2019/01/keto-low-carb-cheeseburger-soup/

Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.

Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen

Low Carb Keto Cheeseburger Soup

Bacon, Onion + Cheese Frittata for the New Year

Frittata hero

Bacon Onion Cheese Frittata

So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.

So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.

One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.

Bacon Onion Cheese Frittata

This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂

BOOM! #2019, I’m ready for ya…bring it on!

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

Serving Size: 1 slice (1/6 or 1/8 of frittata)

An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!

Ingredients

  • 5-6 pieces natural smoked, uncured bacon
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 6 eggs
  • 1 cup half and half or whole milk
  • Deliciously Dill Spice Blend (The Spice Hunter)
  • sea salt
  • freshly ground black pepper
  • 1 cup shredded Cheddar cheese

Instructions

  1. Preheat oven to 375 F.
  2. Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
  3. Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
  4. Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
  5. Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
  6. Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.

Notes

You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)

https://www.theartfulgourmet.com/2019/01/bacon-onion-cheese-frittata-for-the-new-year/

 

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Hey guys! Oh my gosh, it’s almost the end of the year! Can you believe it? Where does time fly? I’m so ready for a New Year though – #2019 can’t come soon enough! 🙂

I was invited to participate in the #Steviva #Holiday #Keto #Blogger #Recipe Challenge this year and made a Sweet and Spicy Meyer Lemon Shrimp Stir Fry. With all the #holidays going on and the rich, delectable #food I’ve been enjoying this month, I wanted to make a recipe a little bit lighter and healthier, and on the lower carb side…(before it all happens again this weekend for New Years!)

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

I love Steviva products because they are lower in carbs, low glycemic, low calorie and they use all natural ingredients in their products. Their line of good-for-you all natural alternative sweeteners are terrific options for cooking and baking without sugar. Whether you need a granulated sweetener to replace table sugar, a powdered sweetener to replace confectionery sugar or a liquid sweetener to replace corn syrup, they have carefully developed safe, low glycemic, low caloric sweeteners that taste and act just like sugar.

Steviva + Nectevia Marinade

This dish is super easy and quick to make and has great flavors using fresh Meyer Lemon juice, soy sauce, sesame, Nectevia Agave Stevia Blend, Steviva Erythritol Blend, a dash of ginger and #Sriracha for some spiciness to make a delicious sticky marinade to go with the shrimp and fresh veggies. And it’s low carb and low cal! BONUS*** 🙂

Marinate Shrimp

Simply make your marinade for the shrimp with all the ingredients and put it in the fridge in a ziplock baggie for 1/2 an hour. Then stir fry the shrimp for a few minutes until they are no longer pink and remove the shrimp from the pan.

Saute the shrimp and veggies in marinade

Add the veggies and stir fry those for about 5-7 minutes until tender crisp and the sauce starts to thicken. Add the cooked shrimp back in and toss together for another minute or so.

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Serve immediately over brown or cauliflower rice, zucchini noodles or soba noodles and spoon the rest of the spicy and sweet sauce on top and garnish with a few more sesame seeds and even some green onions if you wish.

Sweet + Spicy Meyer Lemon Shrimp

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

A super easy and delicious stir fry made with shrimp and fresh veggies, marinated in a spicy and sweet sauce made with Meyer lemon juice, soy sauce, Sriracha, Steviva Blend and Nectevia. Great for a weeknight dinner or special occasion. Best served over brown rice, cauliflower rice, zucchini noodles or soba noodles.

Ingredients

  • 4 tablespoons Steviva Blend
  • 4 tablespoons Nectevia agave syrup
  • 1/4 cup soy sauce
  • 1 tablespoon minced garlic
  • juice of one Meyer lemon
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon Sriracha
  • dash of red pepper flakes (optional)
  • dash of ginger (fresh minced or dried)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons butter
  • 2 cups fresh sliced veggies (broccoli florets, red pepper, snap peas)
  • white pepper, to taste

Instructions

  1. Whisk together Steviva Blend, Nectevia agave nectar, soy sauce, garlic, lemon juice, sesame oil, sesame seeds, Sriracha, red pepper flakes and ginger in a small mixing bowl.
  2. Add half of the sauce to the shrimp and let marinade in the refrigerator for 30 minutes or more.
  3. Heat butter in a medium sized skillet over medium high heat. Add the shrimp, discard marinade from the bag (save the other unused half for making the sauce). Saute for about 3-5 minutes until shrimp is no longer pink.
  4. Remove shrimp from the pan and add the fresh vegetables. Saute for about 5 minutes or so until soft.
  5. Add the reserved marinade and pour over the vegetables. Cook for another few minutes until sauce thickens.
  6. Add the cooked shrimp back into the pan and toss together with the vegetables and the sauce. Season with pepper, to taste.
  7. Serve immediately, garnish with additional sesame seeds and green onions if desired over brown rice, cauliflower rice, soba noodles or zucchini noodles.

Notes

You can also use this marinade for scallops or chicken or beef, just increasing the cook time appropriate for the protein (about 10-12 mins for chicken or beef until cooked through). Vegetables can be swapped out as well whatever you prefer!

https://www.theartfulgourmet.com/2018/12/sweet-spicy-meyer-lemon-shrimp-stir-fry/

Sweet + Spicy Meyer Lemon Shrimp

I’d love to hear your comments on this recipe below if you decide to make it! Please make sure to tag @stevivabrands and @artfulgourmet with a link back to this original post on my blog if you do share any recipes or photos on social media!

For more information on #Steviva Brands products and more recipes, please visit their website and social media pages:

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Note: I received products from Steviva Brands to experiment with recipes for the Blogger Challenge Recipe Contest. All opinions, recipes, photos and text are my own. 

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

TresOmega Gluten Free Pasta

 Sausage Mushroom Zucchini Pasta

The holidays are approaching so quickly (yay!) and during this time of year I love staying indoors and making some serious comfort food. Especially anything #Italian, made with #pasta. And #cheese. And #veggies.

Sausage Mushroom Zucchini Pasta

But that always comes with consequences, (note: stretchy pants, lol) and I’m trying to restrain myself a little bit by eating lighter and healthier until all the holiday parties start flooding in…(this weekend!)

Tresomega Coconut Oil + Quinoa Penne Pasta

I was invited to participate in the Tresomega Blogger’s Challenge again this year, so I decided to make a super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil.

Sausage, Mushroom + Zucchini Pasta

I topped the pasta with some sautéed mushrooms, garlic, mire poix, zucchini, Italian sausage, roasted pecans and a sprinkle of Parmesan cheese. The sauce is super light too – made with chicken broth, a splash of brandy and a few tablespoons of half and half and some dried Italian herbs for a light, gorgeous flavor.

Sausage, Mushroom + Zucchini Pasta

Tresomega Quinoa Penna Pasta is made with a unique blend of organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals and #organic white rice. And, it’s gluten-free, corn-free and certified organic. 

Sausage, Mushroom + Zucchini Pasta

They only use the highest quality ingredients, sustainably sourced and environmentally-sensitive to help promote a #healthy lifestyle. They are also dedicated to supporting a viable economic livelihood for farmers and promoting a #sustainable agricultural environment for future generations.

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups pasta

A super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil, topped with some sautéed mushrooms, garlic, mire poix, zucchini, italian sausage and toasted pecans and a sprinkling of Parmesan cheese. The sauce is super light too, made with chicken broth, a splash of brandy and a few tablespoons of half and half, sprinkled with some italian herbs for a light, gorgeous flavor.

Ingredients

  • 2 tablespoons Tresomega Coconut Oil
  • 6 ounces ground pork Italian sausage
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 cup chopped mire poix (celery, carrots, onion)
  • 1 zucchini, sliced into demi lunes
  • 2 tablespoons fresh garlic, minced
  • 1 (8 ounce) package Tresomega Penne Pasta
  • 1/3 cup brandy or dry white wine
  • 1 cup organic chicken broth
  • 3 tablespoons half and half
  • Sea salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon dried Italian herb seasoning
  • 1/2 cup dry roasted pecans
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Heat the coconut oil in a large skillet over medium-high heat. Add Italian sausage, mushrooms, mire poix, zucchini, and garlic and saute together stirring often, until sausage is crumbly and cooked through, about 8-10 minutes.
  2. Meanwhile, cook the pasta according to package directions, drain and set aside. Toss with a tablespoon of coconut oil to prevent pasta from sticking together while cooking the rest of the ingredients.
  3. Add the brandy (or wine) and let alcohol cook down until flavors are absorbed for about 2 minutes.
  4. Add the chicken broth to the mixture and bring to a boil. Reduce heat to medium and cook for another minute or so.
  5. Stir in half and half, season with salt and pepper, and red pepper flakes and italian seasoning.Cook for another few minutes on low heat.
  6. Serve the Sausage, Mushroom Zucchini sauce over the pasta and top with fresh grated Parmesan cheese.

Notes

You can also use any of the other Tresomega Quinoa pastas (fusilli, spaghetti, or elbows)

https://www.theartfulgourmet.com/2018/12/sausage-zucchini-mushroom-pasta-gluten-free-organic/

Tresomega Quinoa Pasta Varieties

Please also check out Tresomega’s other varieties of pasta – you can find and purchase their products online at: Tresomega.com, Sams.comAmazon.com and Walmart.com.

Sausage, Mushroom + Zucchini Pasta

Thanks to Tresomega Nutrition for sponsoring this post! Please share the love and enjoy more of Tresomega Nutrition’s products by visiting their website and connecting via social media:

Website: http://www.tresomega.com/
Facebook: https://www.facebook.com/TresomegaNutrition/
Twitter: https://twitter.com/tres_omega

I’d love to hear your comments below on the recipe and be sure to tag your shared posts with #tresomega #organicsforlife and #artfulgourmet @artfulgourmet!

This is a sponsored post from Tresomega Nutrition written by me. All opinions, recipes and photos are my own, and I only support products I love and use myself. Also, if you share this post or any of my other posts, recipes or photos, please be nice and tag my content with @artfulgourmet and include a link to the original post on The Artful Gourmet.

Thanks and Happy Holidays! 

Parisian Pasta w/ Ham, Gruyere + Caramelized Onions

Parisian Pasta with Ham + Caramelized Onions

I was invited to participate in the Frick’s Quality Meats Blogger Recipe Challenge this year and decided to make this delicious Parisian Pasta with Ham, Gruyere and Caramelized Onions. 

Parisian Pasta with Ham + Caramelized Onions

This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy Mornay sauce (a béchamel made with melted Gruyere and Parmesan cheeses), sweet caramelized onions, and delicious Frick’s Hickory Smoked Sliced Gourmet Ham, all baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley.

Frick's Gourmet Ham

Frick’s Quality Meats chooses only the finest handpicked cuts of meat, cured with real cane sugar which are slow-roasted in small batches over American hardwood to lock in their sweet, smoky flavor. They have a great selection of delicious products including Bone-in Half Ham, Sliced Applewood Quarter Ham, Gourmet Sliced Boneless Ham, Shingled (sliced) Ham, Bologna, Sausages, Smoked Meat and Turkey Drums – delivering a full range of delicious flavors that can transform any recipe into an extravagant dish.

Cook Pasta

First cook your pasta according to package directions (about 1-2 mins less than recommended cooking time, al dente). Drain and toss with a little olive oil to prevent sticking, and set aside.

Saute onions

Next, caramelize your onions by sautéing them in butter until golden,

Caramelized sweet onions

then add a pinch of salt and pepper and let them cook on low heat for about 30 minutes until caramelized, sweet and golden brown.

Frick's Gourmet Ham

Cut the ham into medium size lardons.

Shred cheeses

Shred the Gruyere and Parmesan cheeses.

make roux

Make your mornay sauce by first cooking some flour in butter and add milk, whisking in to make your roux.

Add cheeses

Add the Gruyere and Parmesan cheeses, some French grey sea salt and freshly cracked black pepper, and whisk together until you get a luscious creamy cheese sauce.

baked Parisian pasta

Spray a casserole dish with some cooking spray and start layering the pasta with caramelized onions and ham. Pour the cheese sauce over the casserole and mix together so sauce coats the pasta evenly, top with additional Gruyere and Parmesan cheese. Bake in a 375 degree oven for about 15 minutes until cheese is melted and bubbly.

Top with croissants and broil

Top with torn croissants, turn the oven up to a high broil and cook for about 2 minutes until the croissants are crunchy and browned (being careful not to burn!)

Parisian Pasta with Gruyere + Caramelized Onions

Top with minced chives and parsley, serve immediately. Pair this luscious baked dish with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a Champagne-Dijon vinaigrette dressing. Perfect for brunch or a cozy Fall dinner!

Parisian Pasta with Gruyere and Caramelized Onions

Bon Appetit!

Parisian Pasta Bake w/ Ham, Gruyere + Caramelized Onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4-6

Serving Size: 1 cup

This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy mornay sauce, sweet caramelized onions, and delicious Frick's cooked ham, baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley. Perfectly paired with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a champagne-dijon vinaigrette dressing.

Ingredients

  • 8 ounces dried pasta (Trivelle, Rotini, Campanelle, or Cavatappi)
  • MORNAY SAUCE:
  • 2 tablespoons unsalted premium butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded Gruyere cheese (or Fontina, Comte, Emmental)
  • 1 garlic clove, peeled and smashed
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Pinch of nutmeg
  • 1/4 teaspoon French grey sea salt
  • Freshly cracked black pepper, to taste
  • CARAMELIZED ONIONS:
  • 2 tablespoons butter
  • 1 large onion, sliced thin
  • Pinch of French grey sea salt
  • Freshly cracked black pepper, to taste
  • ---
  • 1 cup Frick's Cooked Ham, chopped into small lardons
  • 1 large croissant, torn
  • 1/4 cup fresh parsley and chives, minced

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cook pasta in a large pot of salted water for 8 minutes (cook 1-2 minutes less than recommended package directions, al dente), drain, toss with 1-2 tablespoons olive oil and set aside).
  3. Make the Mornay Sauce:
  4. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour and whisk for about 1 minute to make a roux, being careful not to burn or brown.
  5. Slowly add the milk, whisking occasionally, until you get a smooth sauce consistency.
  6. Add the garlic and simmer for about 5 minutes, remove smashed garlic clove.
  7. Stir in both of the cheeses, whisk until melted and you get a thick, creamy cheese sauce. Add more milk, 1 tablespoon at a time, to get a thinner sauce until thickness and consistency is to liking. You can also add more butter and flour (equal parts) to make the sauce thicker. Season with grey sea salt, pepper, and nutmeg, and reduce heat to low.
  8. Make the caramelized onions:
  9. Melt butter in a small saute pan over medium heat.
  10. Add the onions and cook until lightly browned, then turn the heat down to low, add salt and pepper, and slowly cook onions for about 30 minutes, until sweet and caramelized.
  11. Make the casserole:
  12. Grease a medium casserole dish with oil spray or butter.
  13. Add cooked pasta, top with cooked Frick's ham, caramelized onions and Mornay sauce. Stir together until sauce is coating all the pasta.
  14. Top with additional shredded Gruyere and Parmesan cheese and bake for 15-17 minutes until cheese is melted and bubbly.
  15. Turn oven up to a broil, add the torn croissants on top of the casserole, and broil on high for about 2 minutes until the croissants are browned and crunchy (be careful not to burn!)
  16. Remove casserole from the oven and let cool for about 5 minutes on a trivet. Add the fresh chives and parsley, serve immediately.

Notes

I used Gruyere and Parmigaino-Reggiano cheese in this pasta dish but you can also substitute any good melty cheeses such as Comte, Fontina, Emmental or Edam, or White Cheddar. Serve with a mixed greens salad with a Champagne-Dijon vinaigrette dressing and a crisp French white wine like Sauvignon or Sancerre.

https://www.theartfulgourmet.com/2018/10/parisian-pasta-w-ham-gruyere-caramelized-onions/

For more information on Frick’s Gourmet Ham, check out their website, Facebook, or Instagram

#fricks #smokedmeats #itsfrickingood

Note: This is a sponsored post in which I received product samples from the sponsor (Frick’s Quality Meats) in order to create an original recipe and blog post for the Blogger Challenge. All photos, recipes, text and opinions are my own.

Parisian Pasta with Ham + Caramelized Onions