EVEN THE FATHER OF FAT PHOBIA SAID YOU SHOULD EAT THIS ONCE A WEEK!

Liver, Bacon, and Onions

UPDATE: it turns out that Keys was WRONG about that too! https://www.carbwarscookbooks.com/eureka/  Eureka! https://www.carbwarscookbooks.com/eureka-part-2/  What Changed? https://www.carbwarscookbooks.com/eureka-part-3/  To Everything There is a Season…   Even Ancel Keys, the father of fat phobia and inventor of the “Mediterranean” diet (1.), advised eating liver once a week because the Cretans, one of the two most healthy groups in his Seven Countries Study, were very fond of organ meats. (Contrary…

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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…

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THE PERFECT WAY TO PIG OUT ON SUPER SUNDAY!

  The Anchor Bar in Buffalo, New York. Hot Wings The original Buffalo wings were invented at the Anchor Bar in Buffalo, New York in 1964. They are the perfect low-carb snack for Super Sunday. To turn them into a meal, use drumsticks instead of wings. To super-size your snacks, use turkey wings! Ingredients: 20 to 25 chicken wing “drummettes,” the…

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PEANUT AND CHICKEN SOUP

  Fragrant, earthy, spicy, and perfect for a cold winter day! Recipe adapted from “Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.” Ingredients: 2 tablespoons peanut or coconut oil ½ cup chopped onion (2½ ounces) 2 teaspoons minced garlic (¼ ounce) ¼ teaspoon red pepper flakes 2 tablespoons yellow curry powder 3 cups chicken stock (home made or zero-carb canned…

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LAZY BONES BROTH AND BOUILLON CUBES: THE BEST MEDICINE

I wanted to take along something more nutritious than meal-replacement bars or powdered protein drinks on this year’s cruise. Whatever I took needed to be able to withstand some time in transit without refrigeration. I’d been working on this version of the traditional recipe for portable soup and thought it would be a good way to see how it held up. I froze some cubes of bone broth…

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CRISP-BRAISED CHICKEN THIGHS WITH SPROUTED BEANS AND PUMPKIN SEEDS

Crisp-Braised Chicken Thighs with Sprouted Beans & Pumpkin Seeds 4 servings The classic French pairing of duck confit and lentils inspired this dish of crispy-skinned, succulent chicken thighs atop a savory combo of sprouted beans and sautéed pumpkin seeds. Inexpensive chicken thighs cook up moist and tender and the gluten-free, grain-free, low-carb side rivals the original starchy version for depth…

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CELEBRATING “FAT,” A NEW BOOK BY JENNIFER MCLAGAN

Jennifer McLagan, winner of the prestigious James Beard Cookbook Award for Bones in 2006, has taken a courageous stand in her latest book titled Fat. My first exposure to Jennifer was at the IACP (International Association of Culinary Professionals) conference in Seattle where she was also nominated for an award. I attended a workshop on food photography and at the…

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MORE N’AWLINS FOOD: CREOLE GUMBO

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GUMBO, (c) 2008, JUDY BARNES BAKER Gumbo is the perfect metaphor for New Orleans: a rich, steamy, spicy, mélange of diverse ingredients that combine into an experience that is unique to this place. A place that feels distinctly foreign, while at the same time epitomizing the melting pot that is America. French, Italian, Native American, Creole, Cajun, and African—all share…

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