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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FRIED ARTICHOKE HEARTS

    The very best low-carb recipes are the very best recipes, period. This is one of those. Add a Garlic Aioli for dipping if you like, but even without a sauce they have a wonderfully spicy taste. By far the easiest way to make them is to start with prepared artichoke hearts from a jar. *See notes. DEEP FRIED ARTICHOKE HEARTSThese bloom out in the hot oil like a fan of crispy little chips. Serve them as a side dish in place of french fries…

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BAVARIAN SAUERKRAUT AND CHOUCROUTE GARNI

Even children will love sauerkraut when it is prepared this way. The bacon, apple, and onion make it surprisingly sweet and mellow. Use it as a vegetable or side dish, or layer it with a variety of smoked meats, such as ham, smoked pork chops, hot dogs, or sausages to make the classic French one-pot meal called, Choucroute Garni. If you use sugar-free meats, the carb count will be the same as for sauerkraut alone. Bavarian Sauerkraut Real, fermented sauerkraut is a traditional food that deserves…

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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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