PROSCIUTTO ROSEBUDS; the cutest appetizers ever!

  PROSCIUTTO-WRAPPED STUFFED CANDIED KUMQUATS I’ve always loved bacon-wrapped dates but they are really high in sugar. In fact, dates are sugar (look up “date sugar” if you don’t believe it). When I was making the candied fruit for my Christmas fruitcake, I had an inspiration. Kumquats are like little oranges except that oranges have sweet pulp and bitter peel; kumquats have thin, sweet peel and the pulp is bitter (and seedy). I use them in recipes that call for orange zest because it is easy…

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

Lemon Tarts by Judy Barnes Baker

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…

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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…

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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,…

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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…

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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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BACON WRAPPED ONION RINGS

Bacon Wrapped Onion Rings 2 by Judy Barnes Baker

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…

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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,…

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