I've low-carbed off and on for years, but never THOUGHT of making "bowls" out of cheese.
Saw this recipe online and just HAD to give it a try. OH. MY!
I took an iron skillet, added just a dab of peanut oil and piled on some grated cheese.
As the cheese bubbled, I took a butter knife and smoothed the edges of the cheese, to form a better circle.
ALSO, occasionally, tip your skillet over and let the excess grease drain, careful to not let the cheese (that hadn't bonded yet) slide around.
If you are wanting smaller bowls, add less cheese to the pan, and set aside a cup upside down on a plate.
The cheese is HOT, so grab two paper towels for each hand and very gently start pressing down the cheese on bottom of bowl, carefully guiding the sides into the shape of a bowl.
start on the next bowl, and repeat the process for each additional bowl.
In less than 30 minutes, you'll be amazed at how FIRM your edible cheese bowl is.
The fun part is adding the ingredients.
We tried TACO SALAD.
I cooked a pound of ground beef and spiced it with:
Drained ground beef and added a large helping to the bottom of bowl, topped with diced Spinach and kale, and topped with tomatoes.
Since the bowl is already cheesy, I didn't top with additional cheese.
This is really quite a gourmet dish, and the cheese bowl is very rich.
My mind is swimming with more ideas. If you have any additional ideas for this bowl, pop on over to my Facebook page to reply, or comment below!