This was quite an adventure to make. My partner was kindly given some peppers at the community garden by a fellow gardener. My sister gave me a fab Mexican cookbook some time ago that I love and I watched a video of an amazing woman cooking chile rellenos on a wood stove in Mexico. Both inspired me. I hope you’re inspired too!
Recipe at the bottom!
Roast 8 chillies over an open flame and place in a sealed container to sweat and cool off, then peel skin off carefully; cut down the centre and remove seeds. Work carefully though, they are fragile.
Make a ground beef filling and red sauce
4 tblsp oil
2 onions, chopped
2 tsp cumin
2 tblsp dried oregano
2 lbs ground beef
1/2 cup beef stock
Salt and pepper
Later, you’ll add a bit of the drained tomato juice from a can of roasted tomatoes
Heat the oil, add onions, herbs and spices, crumble in ground beef, add stock and simmer very gently while making the red sauce
RED SAUCE (heavenly…)
Broth of 2 cinnamon sticks, 1 tsp saffron, 2 red chillies, 2 smoked dried chillies 1 1/2 cup water, simmer until smoked dried chillies are soft
Blend up 1 large tin roasted tomatoes (add drained juice to ground beef), 1 onion, 9 cloves garlic, 1 cup of broth, the softened chillies (definitely not the cinnamon sticks and seeds from softened chillies!)
Pour red sauce into a pot, warm up gently adding salt, 1/4 cup each keto sugar and olive oil, bring to a simmer
2 cups grated cheese
1 cup sour cream
ASSEMBLY OF CHILE RELLENOS:
butter a cast iron dish
Heat oven to 350⁰F
Gently fill each chilli with beef filling, don’t overfill
Top each rellenos with sour cream
Heap on grated cheese
Drizzle over olive oil
Sprinkle with oregano
Bake 20-25 minutes or until cheese is bubbling
place a generous serving of red sauce onto plate
Lift rellenos out carefully and place on top of red sauce
Garnish with fresh cilantro
Serve with sliced avocados
Side dish options: cauliflower rice, roasted squash, shredded lettuce
It takes some effort! I roasted the chillies the day before. I’m convinced they were easier to peel the next day out the fridge. But totally worth it! Also, you’ll have leftover ground beef and sauce, a win!
One of the quickest throw together meals for leftover chicken or a handy tin of shredded tuna (which I’m not a big fan of) is shredding a chicken breast or two, adding mayonnaise, a few other diced ingredients and seasoning. I like my Chicken Mayo’ to be chunky, have some tang and a little bit of crunch. If you want some sweetness for those non-keto members of your household, sliced grapes or small dices of firm yellow peaches or apricots are delicious too. A splash of curry powder for a spicier version is also good!
2 chicken breasts,shredded or diced
1 large pickled cucumber, diced
1/4 cup diced spicy peppers or red bell peppers
6 radish diced
1 small onion or 2 shallots
4 cloves garlic, crushed
1/2 cup keto mayonnaise
Ground salt and pepper
1 tsp onion or garlic powder
Optional: 1/4 tsp curry powder
1. Dice or shred the chicken 2. Add the chopped veggies 3. Stir in the mayo and seasonings 4. Refrigerate until ready to use 5. Serve on keto bread or piled on top of a salad
Yes, this is Keto Bread! We’re lucky enough to have a local bakery that makes it. It makes a decent slice of toast too!
Here are a few of the beautiful tomatoes we’ve been enjoying this summer. My sweetie’s veggie garden was incredible this year! Only the butternut is not from his garden.
Spiderwebs in the morning. Sunbeams in the afternoon.
*Wordpress has changed their format to a really dreadful and unintuitive new edit and create version. I’m limping along on the old which is maybe intentionally not working well … another way to push users onto the new version, I’m guessing. Apologies for any glitches that may pop up here.
We’ve had a cool start to summer, it’s been more of an extended spring. I’m not complaining as it meant I could make a late seasonal curry with some local farm chicken.
I tried slow roasting one of these chickens, but the good outdoor life made them strong, tough and healthy, just like chickens should be! Tasty but a tad chewy!
In South Africa we call these chickens “scratchy fowls” meaning they have had a free happy life, scratching in the fields for bugs. Nothing happier than the a vision of a happy scratching fowl roaming free!
So, as buttermilk tenderises chicken meat beautifully,
We’re going to friends tonight for a party and I’m taking these along as an appetiser. Bobotie is a favourite traditional South African dish, basically a curried ground beef casserole, topped with turmeric egg custard and bay leaves served with “yellow” rice which is infused with turmeric and cooked with cinnamon sticks and raisins, served with a sweet chutney and tomato sambal.
It’s a great gluten free dish. As keto, I would serve it with cauliflower rice tossed with butter, mustard seeds and turmeric. It’s a terrific dish.
When we’re having guests to dinner, I think I go a little bonkers sometimes. I scramble for crazy complex recipes online and get so anxious and stressed about cooking. I was thinking about it tonight while I cooked our supper and the fun I was having winging it for just the two of us. Imagining the flavours, experimenting and then being so happy with the adventure of trying out my musings and the flavourful outcome. It’s my favourite way of cooking.
Tonight was one of those nights. I’m sure you’ve done it too. You’ve experimented and and created a meal that wove the flavours together delicately and delightfully. It’s so satisfying. Then I thought … why don’t I trust my instincts like this when having friends over, and just wing it like I do when it’s just the two of us? It’s so much more fun!
This whole meal started with a Waldorf Salad yearning, which usually is inspired by the beautiful apples in the grocers this time of year. Also, my partner was not feeling the best. I only know how to cook, not how to heal, though in some ways food has amazing properties of healing I suppose. I also wanted to partly test drive this chicken idea as I’d like to make a version if it when our friend comes to dinner.
This is going to be more a summary of what I made and not exact measurements. I’m pretty sure that anyone who visits this blog is a way more accomplished cook than I’ll ever hope to be! Run with your own measurements, instincts and culinary acumen!
Here is dinner and plenty of leftovers to portion off for our lunch boxes the next work week. I’m not such a good meatloaf maker, it’s one of those bakes that always is never as good as I expect and never Continue reading →
When I was little, I can’t really remembering liking liver paté very much. I ate it, but it was a mystifying texture and flavour, and I was not easily convinced just how good it was for you. Fast forward into adulthood, and now – at least a few times a year – I absolutely must have some! When we lived in East London, SA, Continue reading →