This afternoon, for lunch, the house chef is currently preparing a cabbage and beef stew. Add 4 oz of slim cut, lean beef tips to 2 cups of water. Set to a heavy boil and adding: Black pepper, McCormick perfect pinch all original no salt spice, A tablespoon of Valentinas hot sauce, Tony Chachere Roux mix, Tony Chachere salt alternative, Trinity spice with garlic, And Tony Chachere creole brown gravy mix. Cover. Lower heat to a slow boil and add bite sized pieces of: 2 medium carrots, A green bell pepper, a medium onion, a medium turnip, 6 slices of eggplant, And 3x1 slices of head cabbage. Add 5 spoons of white vinegar and stir. Cover and allow to slow boil til veggies are the desired tenderness. Serve with a dollop or two of fat free sour cream or low fat cottage cheese atop soup. Makes about 2-3 bowls. Relatively low fat. Low Carb. Low sodium.
Posted on: Sat, 15 Feb 2014 22:46:13 +0000
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