Friday, September 19, 2014

Grilled Zucchini Low-Carb Lasagna with Italian Sausage, Tomato, and Basil Sauce (Gluten-Free)

Grilled Zucchini Low-Carb Lasagna (with Italian Sausage, Tomato, and Basil Sauce) found on KalynsKitchen.com
Grilled Zucchin Slices made into Lasagna for a low-carb and gluten-free treat!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  Phase One Recipes are also Low-Carb and Gluten-Free.  I love this method of making lasagna with thick slices of barely-grilled zucchini replacing the noodles, and this is a favorite zucchini dish I look forward to every fall.  This post was updated with better photos and instructions in September 2014.)

This recipe is for vegetable gardeners in the northern hemisphere who might be wondering how to use those huge zucchinis that suddenly seem to appear overnight when the garden is winding down. For years I've been making "lasagna" using zucchini in place of the lasagna noodles, and this is one of my favorite uses for those monster zucchinis that are inevitable if you have a garden.  Now that I am temporarily without a garden, I buy giant zucchini at the farmers market to make this!

Grilling the zucchini removes some of the liquid that might otherwise make the lasagna too watery, and if you don't have an outdoor grill you could certainly do this on a stove-top grill pan. Of course, using zucchini instead of pasta makes a version of lasagna that's low-carb, gluten-free, and South Beach Diet friendly, (and could easily be vegetarian without the sausage in the sauce) but it's delicious as well!

Wednesday, September 17, 2014

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos (Gluten-Free)

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos found on KalynsKitchen.com
Delicious Low-Carb Stuffed Peppers with Southwestern Flavors!

It's been more than four years since I first tried Cauliflower Rice, but I'm barely starting to explore the possibilities with this idea of substituting low-carb grated cauliflower for rice.  (So many recipes; so little time!)  I'm a huge cauliflower fan so I love the cauliflower rice on its own.  But I know some people don't love cauliflower like I do; however even for people who aren't big of fans of caulflower I think many of you might enjoy these Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos, where there are a lot of other flavors to season the cauliflower.  Be sure not to skip the addition of finely chopped Poblano Chile Peppers (also called Pasilla peppers in many U.S. stores.)  The Poblanos are just barely spicy, but they add a wonderful flavor to the chopped cauliflower.  

I used red, yellow, and orange bell peppers for a colorful dish, but green bell peppers are abundant in gardens right now and they'd also be delicious in this.  I created this recipe with help from my niece Kara, and we both thought the cauliflower rice was delicious with the other flavors here.

Tuesday, September 16, 2014

September Means Stuffed Zucchini, and Things I'm Thinking About on Tuesday (9-16-2014)

Low-Carb Meat, Tomato and Mozzarella Stuffed Zucchini Cups are perfect for September!

In mid-September gardens are still flourishing in most parts of North America, but you may be thinking it's time use those garden veggies in fall-focused dishes.  This is the time of year when stuffed zucchini seems like a perfect choice, don't you agree?  There are as many recipes for stuffed zucchini as there are gardeners who grow zucchini, but the Low-Carb Meat, Tomato, and Mozzarella Stuffed Zucchini Cups shown above have been one of my favorites since September 2009 when I first posted the recipe.

Other stuffed Zucchini variations I've enjoyed include Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil and Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija Cheese.  And in two of the recent Deliciously Healthy Low Carb Recipe Round-Ups, I featured Eggplant Parmesan Stuffed Zucchini Boats from The Iron You and Jalapeno and Chicken Stuffed Zucchini from Peanut Butter and Peppers, both of which sounds like a must try! 

I'm still buying zucchini at the Farmers Market every week, so zucchini is still on the menu at my house.  If you have a favorite recipe for Stuffed Zucchini, let us know about it in the comments!

Now here are a few more things I've been thinking about . . .

Sunday, September 14, 2014

Garbanzo and Tuna Salad Recipe with Parsley and Red Pepper

Garbanzo and Tuna Salad with Parsley and Red Pepper found on KalynsKitchen.com
For all the parsley fans, this is a perfect No-Heat Lunch salad!

(Updated with better photos and step-by-step instructions, September 2014.)  All summer I've been making old favorites from the blog and re-shooting the photos to show off the recipes a little better, and now fall is coming and I want to share those updated favorites like this Garbanzo and Tuna Salad with Parsley and Red Pepper while fresh garden herbs and veggies are still available.  So this week I'm going to have to give the Meatless Monday people a raincheck, but you can always click that link and scroll through all the past Meatless Monday posts if you're looking for meatless dinner ideas.

This salad was inspired by the wonderful tuna packed in olive oil that I love so much that now when I can't find it in stores near me I order Genova Tonno Tuna in Olive Oil by the case from Amazon.com.   (You can use any good quality tuna that's available where you live, preferably tuna packed in olive oil.)   The salad is also a riff on my favorite  White Bean Salad with Tuna and Parsley.  I love the combination of beans, tuna, and parsley, and parsley has been declared one of the World's Healthiest foods because it contains lots of anti-oxidants.  For sure if I was still going off to teach school every day, this is a salad I'd love for a delicious No-Heat Lunch.  Red peppers are especially good in the fall, so if you like these flavors, please give this salad a try!

Friday, September 12, 2014

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce (Gluten-Free, Low-Carb)

Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce found on KalynsKitchen.com
Baked green tomatoes, coated with seasoned almond flour and served with a spicy Sriracha-Ranch sauce!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  Phase One Recipes are also Low-Carb and Gluten-Free.  These amazing Oven-Fried Green Tomatoes are seriously delicious, but almond flour is calorie-dense, so use portion control if you're eating this for phase one!)

This is the time of year when people with vegetable gardens have a lot of green tomatoes on the vines, and some of those tomatoes are never going to get ripe. And if you still have green tomatoes, do I dare to say that you *must* make these Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce.  Seriously, they were so good that I wondered why it has taken me so long to try a healthier riff on fried green tomatoes, and I'm sure I'll make them every year now when I have green tomatoes.

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