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NO BAKE LEMON MINI TARTS: SUGAR-FREE, GLUTEN-FREE, EGG-FREE

Note: This is the new and improved version of this recipe. Some of you reported that you had trouble using it as written. I have tested it multiple times now and decided to put up an easier version. Using a small amount of cashew nut butter is true to the character of the Hail Merry tarts, but any nut butter should work as well. (See Notes below for old filling recipe.) NO BAKE LEMON MINI TARTS (new and improved recipe) I found some cute little…

RATATOUILLE: A LOW CARB CLASSIC

I tried a lot of classic recipes for this dish before hitting on just the right combination to make the magic happen. This makes a lot, but it gets even better with time so plan on leftovers. You can cut the recipe in half or cook the veggies in batches if your pan is not big enough. RATATOUILLE Something magical happens when the ingredients for a ratatouille meld, proving once again that the whole is more than the sum of its parts. 2 small…

CHOCOLATE GLAZED PECANS

These are wonderful as a sweet treat or a snack. Chopped, they make a crunchy topping for ice cream or desserts. 2 cups raw pecan halves 2 large egg whites 1 teaspoon sugar-free vanilla extract High intensity sugar substitute equal to ½ cup of sugar* A few grains of salt 1 tablespoon cocoa powder Preheat oven to 300ºF. Spread the nuts in a shallow pan and bake for 5 minutes to crisp and dry. Let cool.Whisk egg whites in a medium bowl until foamy. Stir in vanilla extract,…

SUBLIME SLIME?

Jane Tunks called okra, “sublime slime,” but it doesn’t have to be. If you think you don’t like it, try roasting it whole. It’s divine, but without the slime! ROASTED OKRA Start with the smallest, freshest okra you can find. Leave the pods whole and cook them quickly. They will be creamy inside, not slimy, with seeds that pop when you bite into them. ½ pound (about 38 to 40 pods) small, young okra pods, 2-to 3-inches long or less 2 tablespoons light olive…

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…

BACON WRAPPED ONION RINGS

I guarantee that you will have no left-overs. No matter how many I make, it is never enough! Ingredients: 2 large white onions, 3 and 1/2- to 4-inches in diameter 1 and 1/2 pounds sugar-free bacon (24 slices), regular, not thick sliced Freshly-ground black pepper to taste Directions: Peel onions down far enough to remove all the tough, thin, outer layers. You will need just the largest slices. Reserve the rest for another purpose. Cut onions in half around the equator. Cut 2 slices, each…

SALSA CHILI

This is about as streamlined as a recipe can get. Nothing to peel or chop. A pound of ground beef, a few items from the pantry, and you’ve got a tasty, homemade meal in just minutes. SALSA CHILI The warehouse stores, like Costco, sell two-packs of salsa in big glass jars at a very good price. You’ll go though it quickly with this super-easy recipe! 1 teaspoon cooking fat 1 pound grass-fed ground beef ½ to 1 teaspoon chili powder 1 cup prepared salsa, hot,…

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…

ROASTED CAULIFLOWER WITH BACON, LEMON PEEL, CHILIES, AND OLIVES

Cauliflower is a staple in the low-carb/high-fat community, where it is used to fill the void where the potatoes, rice, or pasta used to be. Here’s proof that it can outshine its starchy counterparts. It doesn’t have to imitate anything and it certainly doesn’t need to be boring! ROASTED CAULIFLOWER WITH BACON, LEMON PEEL, CHILIES, AND OLIVES Move over, ho-hum sides. Meet my new love! Ingredients: 1 head cauliflower (about 2 pounds) cut into florets 5 tablespoons olive oil, divided Coarse salt (use sparingly as…

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…

LOW-CARB MILK

I had a request from a reader for my low-carb milk recipe. It is featured in both Nourished and Carb Wars; Sugar is the New Fat. Milk Lactose, or milk sugar, tastes less sweet than other forms of sugar, but each 8-ounce serving of milk, including low-fat and non-fat milk, contains the equivalent of 3 teaspoonfuls of table sugar. By using the protein and cream components of real milk and replacing just the sugar, you can make your own delicious, low-carb milk. 2 tablespoons plain whey…

Category: LCHF