CRISPY FLOURLESS CRAB CAKES

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FLOURLESS CRAB CAKES, (c) 2015, JUDY BARNES BAKER The secret to making crisp crab cakes that don’t fall apart without flour or bread is to drain the crab mixture very well. It can be made a day ahead and the cakes can be formed and refrigerated for several hours before cooking. (Recipe adapted from one by David Hagedorn featured in the Washington Post.)  1 pound of jumbo lump crabmeat 2 green onions, white and light-green parts, finely chopped 1/4 cup flat-leaf parsley, chopped 1/4 cup…

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RHUBARB CUSTARD PIE

    It’s rhubarb season! Shirley Lowry mentioned on Face Book that she was going to give her old recipe for  a rhubarb custard pie a low-carb makeover. I had this recipe in Carb Wars; Sugar is the New Fat, so I thought I’d save her the trouble. I thought I’d have to make a pie before I could post it because I didn’t have a picture, but I remembered that a friend had made my pie and sent me the gorgeous photo above to show…

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EGGPLANT AND SUN-DRIED TOMATO MINI PIZZAS

This is no ordinary pizza! It makes a delicious and beautiful vegetable side dish or appetizer for family meals or entertaining. Ingredients: 1 regular or 3 or 4 Asian eggplants, about 1 pound as purchased (peeled weight 14 ounces) 1 to 2 tablespoons olive oil ¼ teaspoon salt ¼ cup (2 oz) sun-dried tomatoes packed in garlic-flavored olive oil (plus 1 tablespoon of the oil) ¼ cup (2 oz) Marinara Sauce (Nourished, p. 295) or purchased no-sugar added marinara sauce 6 ounces (1½ cups) shredded…

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SOCCA: A TRADITIONAL, GLUTEN FREE FLATBREAD

SOCCA, HOT OUT OF THE OVEN, IN NICE, ON THE FRENCH RIVIERA Photo: Myrabella / Wikimedia Commons / CC-BY-SA-3.0 & GFDL Socca, (c) 2015, Photo by Judy Barnes Baker Socca, (c) 2015, Photo by Judy Barnes Baker Socca is a flatbread traditionally made from garbanzo bean flour, the kind used to make Papadams. (Hear me out before you say, “No, no, I don’t eat beans!”) The cuisines of India, Algeria, Italy, France, and most of the countries that border on the Mediterranean all have their own…

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THE ASIAN LOW CARB SECRET

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  How many times have you heard the argument that rice and noodles can’t be bad for you because those who live in Asian countries eat them as a staple food and they are slim and healthy? Read Kelly Peterson’s story and you will learn that a healthful diet is the same the world around.  When Kelly found herself putting on weight, she sought advice from the experts. She was told that eating less and moving more was the key to staying slim and healthy.…

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PICADILLO (CUBAN STEW)

An article titled, “Endangered Cuban Cuisine Preserved by Cooks in America,” by Colleen O’Conner was in the Denver Post today. I thought all three of the featured recipes looked like they would be easy to convert to low carb. Hmmm, somehow they looked strangely familiar–Oh, wait a minute, I already did that! A quick look though my recipe files turned up this one for Picadillo. (I have a flan recipe in Carb Wars too and I’m sure I also worked on a Ropa Vieja at some point. Still looking…

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WHAT WOULD YOU GET IF YOU COMBINED THE WORLD’S TASTIEST FOOD WITH THE MOST HEALTHFUL?

I’m taking about bacon and fish, in case you didn’t guess. If you have family members who don’t like fish, this might just convert them. (Squeeze the lemon over it before serving and tell them it’s sea bacon.) Kippered Herring Imagine bacon made of fish; that’s kippered herring. The whole fish are split from head to tail, soaked in brine then smoked. Scrambled eggs and broiled tomatoes are traditional accompaniments. If kippered herring is purchased frozen, follow thawing and cooking directions on package. Recipe can be…

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FRUIT CAKE RECIPE

YEAR END WRAP UP This has been a remarkable year–the message about what constitutes a healthful diet has finally made it into mainstream media! I tip my hat and raise a toast to all of you who made it happen: to the researchers, teachers, nutritionists, and doctors who risked careers and incomes to tell the truth; to the bloggers, authors, film makers,and all of you who saved lives by simply sharing your own success stories. The war on fat is almost over. Keep up the…

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CHRISTMAS PUDDING WITH SUGAR-FREE CANDIED FRUIT

I’m making several new recipes with candied kumquats and cranberries for the holidays. Some of them will be perfect for New Years Eve too!  Also, here is my recipe for Candied Fruit, although most of it is not really fruit! It is a variation on the one I used in the Mincemeat Pie and Fruitcake recipes from Carb Wars .The Christmas Pudding is in Nourished. I am including the pudding recipe here. Happy Holidays! Candied Fruit and Syrup for Christmas Puddings 1 cup (3½ ounces or…

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ALMOND CRISP COOKIES AND CRACKERS

There are at least 12 variations, both sweet and savory, for these little crackers/cookies in my book, “Nourished.” They provide a little crunch for any occasion with almost no carbs. (I had a request for this recipe from the TypeOneGrit FB support group for parents of children with type 1 diabetes. www.facebook.com/groups/660633730675058/) Almond Crisps Here’s what we’ve been looking for—simple crackers or cookies that taste good, are super-easy, and super-low in carbs. These are substantial enough to use with dips or spreads and the variations…

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MAITAKE MUSHROOM FRIES

Maitake mushrooms (Grifola fondosa) are prized for their rich, woodsy flavor and meaty texture. They are also called Hen of the Woods because their feathery rosettes resemble the ruffled plumage on a speckled hen. They are popular as an ingredient in stir-fries, soups, and stews or they can be eaten raw as a snack or in salads. They are also used to make tonics, teas, and herbal extracts that are reputed to have powerful healing properties. Maitakes have been used by  practitioners of Asian medicine for…

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