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…

Continue reading

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…

Continue reading

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…

Continue reading

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…

Continue reading

MEA CULPA FROM TIME MAGAZINE?

1984 2014 The March 26, 1984 cover of Time Magazine showed a frowny face made out of bacon and eggs. The headline of the feature article said, “Cholesterol, and Now the Bad News.” Inside, an article titled, “Hold the Eggs and Butter,” started with this line: “Cholesterol is proved deadly, and our diet may never be the same.” Amazingly, that original article from the 1984 issue (you can read it here) actually stated that the study on which this conclusion was based was not a diet study…

Continue reading

BOOK SIGNING AT WOODINVILLE BARNES & NOBLE, SATURDAY AT 2:00 PM

default image

Barnes & Noble18025 Garden Way N.E. Woodinville, WA I’ll be signing books at the Woodinville Barnes & Noble this Saturday, June 7, at 2:00 PM. Jennifer Kyrnin, Bruce Bretthauer, D.T. Sanders, Victor Thomas, and Rob Tiffany of the Woodinville Writers group will also be there. Stop by and say hello if you are in the area. We’d love to see you! (c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com

Continue reading

HOME FRIES AND FAUX POTATOES

HOME FRIES, (c) 2012, JUDY BARNES BAKER HOME FRIES This can be a lifesaver for a meat and potatoes man (or woman).  Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. 4 slices bacon (3¼ ounce or 93 grams) 2½ cups (15½ ounces) Rutabaga Faux Potatoes (See following recipe.) ½ cup (2½ ounces) peeled and chopped onion Salt and pepper to taste Cook the bacon in a skillet until crisp. Chop and reserve. Pour off the fat from the pan. Measure 2 tablespoons…

Continue reading

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,…

Continue reading

THE WAR ON FAT IS OVER. FAT WON.

The Big Fat Surprise by Nina Teicholz The Big Fat Surprise by Nina Teicholz This remarkable book should finally lay the lipid hypotheses of heart disease to rest. We’ve been embroiled in this unnecessary war on fat for far too long. It may take generations before we see the last of the damage it has done, but it is time to start to heal. We have other problems to solve and we need strong, healthy, intelligent, well-nourished people to do it. Let’s all have a…

Continue reading

BACON AND LEEK SOUFFLE

    It is very rare to find a recipe in a major magazine that is almost perfect as it is. I made only a few small changes in the gorgeous soufflé pictured in the June/July issue of Fine Cooking. The recipe says it makes 6 servings, but the two of us ate half of it for supper with just a green salad and finished off the rest for breakfast the next morning. Although the recipe warns that it will deflate if not served at once, mine was still…

Continue reading

EGGS EN COCOTTE

Yet another study has exonerated saturated fat and cholesterol of any link to heart disease and fingered the real culprit. The new research, just published in the Annals of Internal Medicine, found no evidence that eating saturated fat led to an increase in heart disease or coronary events. The researchers evaluated the best evidence to date from almost 80 studies with more than half a million subjects. They looked, not only at what people reported eating, but the composition of the fatty acids in their fat tissue…

Continue reading