The Low Carb Luxury Newsletter: 
Volume III / Number 22: December 2, 2002: Page 4
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Cooking TLC with Karen Rysavy   
Spicing up your Christmas!         

In this issue, Karen shows us that Christmas can be a time to spice things up a bit too! Afterall, no one wants turkey and ham every day! Here are two of her classic recipes from Cooking TLC, Volume I.

Red Ancho Chili Paste

  • 2 dried Red Ancho chili peppers
    (sometimes called just 'New Mexico peppers')
  • 6 small red hot peppers
    (Mine were called Chili Pequin but any small, hot, dried red pepper will do.)
  • 1 cup water (240 ml)
  • 1 tsp. minced garlic (5 ml)
  • 1 tsp. ground oregano (5 ml)
  • 1 Tb. ground cumin (15 ml)
  • 2 tsp. black pepper (10 ml)
  • 1/2 tsp. salt (2.5 ml)
  • 2 Tb. olive oil (30 ml)
Rip open all peppers and discard the seeds and stems. Warm the water and put it in blender with the peppers. Allow to soak for at least one hour. Add remaining ingredients and blend until smooth.

Makes a wonderful seasoning for fajitas, tacos, and taco salads. Not too spicy for the kids, still enough flavor for the adults. Add to soups, casseroles, and sauces.

NUTRITIONAL INFO: Per 2 Tb: 37 cal, 2.5 g fat (0 g sat.), 3 g carb (1 g fiber)


  • 1 1/2 lbs. ground beef (675 gm)
    (Or pork, elk, venison, sausage, chorizo, or some combination thereof)
  • 6 Tb. TLC Red Ancho Chili Paste (recipe above)
    (75 ml - or a 1.25 oz. pkg. of taco seasoning mix)
  • 27 oz. can of whole green chilies
    (750 ml -Drain and reserve 2 Tb. {30 ml} of the canning juice
  • 15 oz. container ricotta cheese (425 gm)
  • 1/4 cup sour cream (60 ml)
  • 4 oz. cream cheese (115 gm)
  • 1/2 cup water (120 ml)
  • 2 Tb. hot sauce (I use red Tabasco) (30 ml)
  • 4 low carb tortillas
    or 2 medium zucchinis, sliced lengthwise
TacoSagna Preheat oven to 350 degrees F (180 C). Season meat with salt and pepper. Crumble, brown, and drain off grease. Stir in chili paste (or taco seasoning mix and enough water so it mixes easily - about 1/4 cup 60 ml).

In a small bowl, whisk together ricotta, sour cream, cream cheese, reserved chili juice, hot sauce, and 1/2 cup water. Spread a little of the white sauce to cover the bottom of a 13" x 9" pan. Cover sauce with a layer of tortillas, ripped into the right shapes and overlapped slightly (or sliced zucchini or another layer of chilies). Sprinkle meat mixture evenly over base; cover with a single layer of whole green chilies and pour remaining white sauce over all.

Bake 45 - 60 minutes, until top starts to brown and crack. Remove from oven and allow to stand for five minutes before serving.

NUTRITIONAL INFO: 12 servings, each: 327 cal, 21 g fat (10 sat.), 12 g carb (3 g fiber), 24 g protein - 13 g carb (0 g fiber) made without tortillas and using 2 cans of chilies - 305 cal, 20 g fat (10 sat.), 9 g carb (3 g fiber) , 21 g protein made with zucchini in place of tortillas - Add one carb per serving when made with taco seasoning in place of TLC Chili Paste.

If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from for FREE DELIVERY, and prompt order processing!

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