HAM AND GOAT CHEESE PIE

ham and goat cheese pie

This savory, hearty pie has an easy-to-make, bread-like crust filled with rich, cheese custard. It is perfect for breakfast, lunch, or dinner and makes enough to feed a family with leftovers. It is definitely one of the best things I ever ate! HAM AND GOAT CHEESE PIE Crust ingredients: 1 cup finely ground almond flour ¼ cup coconut flour 2 tablespoons hemp hearts, sesame seeds, or finely chopped nuts 1 tablespoon psyllium husk powder 1 teaspoon baking powder ¼ teaspoon sea salt 3 tablespoons coconut oil,…

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ROAST PORK WITH MOJO SAUCE

Crisp, succulent, roast pork with onions in a spicy, fragrant, citrus sauce. Prepare to fall in love with the flavors of this famous Cuban dish. Low-carb, gluten-free, dairy-free, sugar-free, Paleo.   I discovered what all the fuss was about the first time I had Mojo Roast Pork in a local place called The Twisted Cafe in Woodenville, WA. The owner based his menu on his mother’s traditional Cuban recipes. After I tasted his mojo pork, I went straight home and starting looking for recipes, partly…

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PORK MEATBALLS WITH SOUR CREAM GRAVY

< Anything you can do with ground beef you can do with pork and it will be juicier and more tender as well as less expensive. Ground, pasture-raised and heiritage pork make great burgers, meatloaf, and this fantastic meatball dish that tastes like Stroganoff. I served it over tender shredded cabbage “noodles” with sour cream gravy that needs no thickener or starch. Ingredients: 2 tablespoons high-heat cooking fat, such as lard, bacon fat, light olive oil 3/4 cup of chopped onion 1 pound ground pork…

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BEYOND HAMBURGERS: 15 LOW CARB GROUND BEEF RECIPES

Grass-fed ground beef is available at some of my local stores now, but grass-fed roasts, chops, and steaks are harder to find. One butcher told me he quit ordering the more expensive cuts because they didn’t sell fast enough and he always had to mark them down. I have to admit, the prices are a deterrent for me too. As a result, ground beef has become a staple in my diet and I’m always looking for new ways to cook it. Here are some of…

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BAVARIAN SAUERKRAUT AND CHOUCROUTE GARNI

Even children will love sauerkraut when it is prepared this way. The bacon, apple, and onion make it surprisingly sweet and mellow. Use it as a vegetable or side dish, or layer it with a variety of smoked meats, such as ham, smoked pork chops, hot dogs, or sausages to make the classic French one-pot meal called, Choucroute Garni. If you use sugar-free meats, the carb count will be the same as for sauerkraut alone. Bavarian Sauerkraut Real, fermented sauerkraut is a traditional food that deserves…

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ROAST TURKEY WITH BROWN SAUCE AND A TURKEY PRIMER

Roast Turkey Is it really worth the effort to have a turkey that looks like a Norman Rockwell illustration? Or could you be happy with one that cooks quickly and doesn’t need a lot of attention but is dependably juicy, tender, flavorful, and crispy-skinned? It might not win a beauty contest, but it will never be dry or chewy either. “Those picture-perfect birds gracing the holiday table of that food catalogue are most often an illusion. As a food stylist, I know that often those…

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POT-AU-FEU

Pot-au-feu, generally considered to be the national dish of France, means “pot on the fire.” It is a family-style, one-pot meal, beloved by rich and poor alike. The ingredients may vary, but a typical, traditional pot-au-feu contains the following (notice the absence of potatoes): – An economical cut of beef, such as chuck or brisket; – One or more cartilage-rich meats, such as oxtail, shank, or beef ribs; – Marrow bones; – Root vegetables, such as carrots, turnips, and celery root; – Onions, cabbage, and leeks; – Herbs and…

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SOOKA KEEMA (DRY-COOKED SPICY GROUND MEAT)

Grass-fed ground beef is available at most of my local stores now, but the other cuts are harder to find, probably because they are more expensive and don’t sell as well. As a result, I use a lot of ground beef and am always looking for new ways to cook it. This classic Indian recipe makes a nice change from hamburgers, spaghetti, chili, and meatloaf.  Ingredients: 2 tablespoons cooking fat (such as clarified butter, light olive oil, avocado oil, or tallow) 2/3 cup chopped onion 4…

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TENDER JUICY PORK CHOPS EVERY TIME

Modern pork is another casualty of fat phobia. Breeding pigs to be as lean as possible has made the meat pale, bland, and dry and to make matters worse, the layer of fat on the outside is trimmed to a meager quarter of an inch or less before it ever reaches the store. (When I complained to a rep from one of the major pork producers at a conference, she told me, “We are just giving people what they want.”) Brining the pork helps, but…

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BABY BACK RIBS WITH MUSTARD VINEGAR BARBECUE SAUCE

One of my local stores had a fantastic Fourth of July special on Niman Ranch premium, pastured, baby back ribs ($4.00 off per pound!). I am (temporarily, I hope) allergic to tomatoes and peppers and a lot of other foods, so I was seeking a way to make a good barbecue sauce with lots of flavor and kick when I came up with this one. My husband loves this even better than my old version. I may never go back, even if I can. BABY BACK RIBS…

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OVEN FRIED CHICKEN

The oven-fried chicken in Carb Wars; Sugar is the New Fat, always brought raves. People told me it was the best fried chicken they had ever eaten; juicy and tender on the inside with a crisp, brown crust that stayed on the chicken, not in the skillet. The addition of a little Parmesan makes this version from Nourished even better! OVEN FRIED CHICKEN Flour or bread crumbs can’t produce a crisp, brown crust that compares to this.  3 pounds chicken parts (2 breast halves, 2 thighs, 2 drumsticks,…

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