Roasted Bell Peppers Preserved in Garlic and Olive Oil | Low Carb | Keto

When growing up my mom made the best roasted bell peppers. She'd roast them in the oven,and then marinate in olive in garlic. We would eat them with provolone cheese, or put them on Italian hoagies, or just eat them with a fork out out the bowl. One my all time favorite ways to eat a bell pepper.

It does take a bit of time to make because they are best after marinating a few days. Last year discovered a way to make ahead and preserve them. I made them and preserved them in October. Then at Thanksgiving I opened up a jar and served as an appetizer with a variety of cheeses. MMM! Here I am today, roasting and jarring in preparation for Thanksgiving. See how to below. 6 Large bell peppers or 8 to 10 smaller bell peppers will fill 2 pint canning jars.

Roasted Bell Peppers Preserved in Olive Oil and Garlic

Roasted Bell Peppers

Roasted Bell Peppers Preserved in Olive Oil Ana Garlic

| Low Carb | Keto

Ingredients:

3 Large Green Bell Peppers

3 Large Red Bell Peppers

3 to 5 Cloves of Garlic, peeled and thinly sliced

Pure Olive Oil (not extra virgin), approximately 6 to 8 fl oz.

(You can use 6 large multi-colored bell peppers or do a mix of green an red bell peppers)

Canning Jars

Note: 6 Large bell peppers or 8 to 10 smaller bell peppers will fill 2 pint canning jars.

Directions:

1. Preheat your broiler to 500 degrees.

2. Lay peppers on their side. Broil until the skin is blistered and black, flip the peppers and cook for just another minute or so. Transfer the cooked peppers to a bowl. Cover gently with plastic wrap or foil and let them cool until they are easy to handle, about 20 minutes.

3. When the peppers are cool enough to handle, peel off the skins and discard them, removed the seeds.Cut peppers into slices (I cut 4 to 5 slices per pepper). Place peppers back into the bowl.

4. In each canning jar, place a few slices of fresh garlic in the bottom of each jar. Then lay a 2 or 3 slices of peppers in the jar, add more slices of fresh garlic, and another layer of peppers. Repeat until the jar is almost full (leave a few inches at the top of each jar). Do not pack tightly, you want to leave room for the oil to circulate. The peppers will compact themselves as they sit.

5. Heat approximately 6 to 8 oz of olive oil in a heavy-bottomed saucepan over medium heat until it registers 200°F on an instant read thermometer. Ladle the olive oil into the until the peppers are completely submerged. And making sure everything is well covered.

6. Use a plastic skewer to release any air trapped in the jars.

7. Cover with a sterilized lid and keep in the fridge for up to 3-4 weeks.

I like using these pint size. canning jars

They are the perfect size for 4 to 6 servings

Nutritional Information:

Pumpkin, Sausage & Kale Soup | Low Carb |Keto

Colorful ingredients, such as fresh pumpkin and kale, are anchored with a spicy (or mild) Italian sausage. This savory Pumpkin, Sausage and Kale Soup is an irresistible fall recipe! The pumpkin adds a sweet creaminess that balances the spicy Italian sausage. It is a hearty and filling low carb soup. This delicious soup easy enough to make during the week, as well as delectable enough to serve at your Thanksgiving feast of fall dinner party.

What is great about this soup is you can substitute other fall vegetables. Such as substitute butternut or acorn squash for the pumpkin, spinach for the kale, or mild sausage for the spicy sausage. However, the pumpkin and kale combination makes for a really rich and flavorful soup.

Pumpkin, Sausage & Kale Soup | Low Carb |Keto

Pumpkin, Sausage & Kale Soup | Low Carb | Keto

Ingredients:

1 pound bulk Italian sweet sausage

3 to 4 cloves garlic, minced

1 small onion, chopped

1 large bay leaf

1 ]small pumpkin or butternut squash (2 pounds), peeled and cut into 3/4-inch dice

6 cups chicken stock

1 cup heavy cream

1 small bunch Tuscan kale (or any fresh kale), stemmed and chopped

Kosher salt and freshly ground pepper

Freshly grated nutmeg

Shaved Parmigiano-Reggiano, for serving

Directions:

1. In a soup pot or large Dutch oven over medium-high heat, add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes.

2. Stir in the stock. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes. Lower the heat medium-low and add the cream. Heat for about 5 minutes (do not boil).

3. Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano.

Be festive, and get yourself a cute holiday apron like this one:

Nutritional Information:

Calories 312.5 Total Fat 26.1 g Total Carbohydrate 6.5 g Dietary Fiber 0.6 g Protein 14.1 g

Net Carbs 6g

Creamed Collard Greens with Parmesan Crumb Topping | Low Carb | Keto

When cooked correctly, collard greens offer up amazing flavors. These collards are first simmered with bacon giving a nice smoky flavor. By simmering ahead of time, you will be eliminating any bitterness that the collards may have. The greens are then drained and made into rich creamy casserole mixed with heavy cream, Parmesan cheese, and spiced. Then topped with a low carb Parmesan crumb topping and baked in the oven.

Collard greens are loaded with vitamin A, vitamin K, vitamin C and they are low in carbohydrates and high in fiber. They are great veggie to eat on any diet.

It's a fantastic dish to make this time of year when fall harvest veggies are at their best. You can make this in one large casserole dish, or fancy it up for your guests by making in individual ramekins. Be sure to put this on your Thanksgiving menu this year.

Creamed Collard Greens with Parmesan Crumb Topping | Low Carb | Keto

Cream Collard Greens with Parmesan Topping |

Low Carb | Keto

Makes 12 Servings

Ingredients:

2 cups water

4 - 6 slices smoky bacon, sliced 1/4-inch strips

1 large bunch of collard greens (about 1 1/2 to 2 pounds), stems and tough inner ribs discarded

1 medium onion, chopped

1/3 cup almond flour

1/3 cup grated Parmesan cheese

1 tsp dried parsley

1/8 tsp garlic powder (adjust to your taste)

1 to 2 tablespoon extra-virgin olive oil

2 cups heavy cream

Salt and freshly ground pepper

3 large eggs, lightly beaten

Directions:

Step 1

In a large stockpot, add the water and bacon and bring to a boil. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the collards almost dry and coarsely chop them.

Step 2

Meanwhile, in a small mixing bowl, combine the almond flour with the Parmesan cheese, dried parsley, and extra-virgin olive oil. Mix until blended. (I estimated the olive oil measurement here. The mixture should start to come together but still be still be loose and crumbly)

Step 3

Preheat the oven to 350°. Generously butter a shallow 4-quart casserole. In a large bowl, mix the cream and eggs and season with salt and pepper. Stir in the collards until blended. Spread the collards in the prepared casserole. Cover with foil and bake for 30 minutes.

Step 4

Sprinkle the Parmesan crumbs over the collards and bake for about 20 minutes longer, or until the crumb topping is golden. Serve hot.

Enjoy!

Nutritional Information:

Calories 216.3 Total Carbohydrate 2.6 g Dietary Fiber 1.7 g Protein 6.8 g Net Carbs 1 g