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Add anything you wish to the mix.. including anything good to eat!!

OK, you asked for it!

I've tried several of your recipes. The ones we have enjoyed the most are the Mediterranean Pork Medallions, Sausage and Onion with Banana Peppers, LowCarb BBQ Mustard Sauce (served with Baby Back Ribs!), Chicken Little Carbs Cordon Bleu, and London Broil. But to date, the real winner was the Steak Aphrodite. Simply sublime. Just cooked that last night, and MrRedWhiteBlue commented on how great the steak was. I told him that it SHOULD be good -- after all how bad can filet mignon be when it is cooked in butter! Simply wonderful recipe, and a real "keeper."

I'll add a few low-carb favorites from other sources in later posts.

Ciao!

Spanish Veal with Hot Peppers

This is a classic veal dish from Northwest Spain, and Southwest France. Serve with mashed potatoes and yellow squash.

1/4 cup olive oil
1 onion, sliced
1 clove garlic, chopped
4 green bell peppers, seeds and stems removed, finely chopped
2 red bell peppers, seeds and stems removed, finely chopped
1 1/2 pounds veal, thinly sliced and then cut into 1-inch pieces
1/4 to 1/2 cup Pepper Puree *
2 teaspoons freshly chopped thyme or 1 teaspoon dry
2 bay leaves
1 cup beef bouillon
Salt and pepper to taste

1) Using a large skillet, or sauté pan, heat the olive oil.
2) Sauté the onion and garlic for 5 minutes, then add the bell peppers and sauté for 5 more minutes, stirring occasionally.
3) Add the veal, Espelette Puree, thyme, and bay leaves, and sauté for 5 more minutes.
4) Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes.
Remove the cover and continue cooking for 10 more minutes until the mixture thickens.
Add salt and pepper to taste.

* Use fresh Espelette Peppers, (a Mediterranean variety) or New Mexican Red Chiles, or even a bit hotter, with Chipotle, and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder.
Serves: 4 to 6