Adventure Mouth!

Ingredients 1 lb ground beef 1/2 c chopped onion 2 cloves garlic, minced 1 T cumin 2 tsp chili powder 2 cans tomatoes and green chilies (rotel) (~2 cups) 2 cans chicken broth (~3.5 cups) 1/2 c heavy cream 8 oz cream cheese (1 package) Instructions Brown ground beef, onions, and garlic in a soup pot. Add cumin and chili powder, and cook a couple minutes. (optional) May add some cayenne for increased spice. Mash in cream cheese and mix. Add rotel and bring to a simmer. Add broth and cream.  Stir and bring to a boil. (optional) Serve with fresh cilantro, avocado, and/or hot sauce. Nutrition 1 cup: 335 calories, 29 g fat, 5 carbs (4 net), 1g fiber, 13g protein  http://forum.lowcarber.org/archive/index.php/t-220277.html

Ingredients 1 lb ground beef 15.5 oz spicy chili beans 28 oz diced tomatoes 1 packet of chili seasoning mix 16 oz medium chunky salsa 8 oz shredded cheddar (optional) diced onion Instructions Preheat pot on medium high for 2-3 min.  Add meat and brown 5-7 min. Reduce heat to low and mix in beans, tomatoes, seasoning, and salsa.  Simmer 20 min. Serve w/ cheese and onion.

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.

Ingredients 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 4+ garlic cloves, peeled and coarsely chopped 2+ celery stalks, coarsely chopped Mushrooms 1 pound ground chuck beef or ground turkey (or ground bison) 14 oz can crushed tomatoes 14 oz can of diced tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Parsley (optional) Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and mushrooms and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take

https://cooking.nytimes.com/recipes/1017577-best-gazpacho Ingredients About 2 pounds ripe red tomatoes, cored and roughly cut into chunks 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks 1 cucumber, about 8 inches long, peeled and roughly cut into chunks 1 small mild onion (white or red), peeled and roughly cut into chunks 1 clove garlic 2 teaspoons sherry vinegar, more to taste Salt ½ cup extra-virgin olive oil, more to taste, plus more for drizzling Instructions Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smo

Ingredients 5 - 6 T bacon drippings 6 - 7 T flour (use rice flour for gluten free version) 2 onions, chopped 1.5 - 2 c celery, chopped 1 bell pepper, chopped 1 - 2 T minced garlic 1 T sugar 1 T black pepper 4 bay leaves 1 tsp dried thyme 4 tsp gumbo file powder 2 T vinegar (white or rice) 2 14-oz cans diced or stewed tomatoes 1 8 oz can tomato paste 1 pkg frozen cut okra 4 c water or chicken stock (can add water and boullion cubes/paste independently) 1 lb sausage (Andouille or Conecuh) (optional)  1 lb crab meat and/or small, fully-peeled shrimp (optional) 1 pint oysters (optional) (optional) hot sauce or cayenne pepper 2 T  Worcestershire  sauce Instructions Prep chopped veggies: 2 onions, 2 cups celery, 1 bell pepper, and 2 T minced garlic. Set okra out to thaw. Prep dry spices: 1 T sugar, 1 T black pepper, 4 bay leaves, 1 tsp dried thyme, 2 tsp file powder, 4 boullion cubes (if not using broth). Portion out 6-7 T rice flour into a bowl. Brown flour i