atkins diet Articles
BACON AND LEEK SOUFFLE
Thursday, April 24th, 2014 by Judy Barnes Baker
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Photo by Scott Phillips It is very rare to find a recipe in a major magazine that is almost perfect as it is. I made onlya fewsmall changesin the gorgeous souffl pictured in the JuneJuly issue ofFine Cooking. The recipe says it makes 6 servings, but the two of us ate half of it f... Read more
PARMESAN ALMOND CRACKERS
Tuesday, April 15th, 2014 by Judy Barnes Baker
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PARMESAN ALMOND CRACKERS, c 2014, JUDY BARNES BAKER These taste like my savory Parmesan Crisps from Nourished, but they are bigger and thicker with a lovely soft crunch. They have a few more carbs 0.7 net grams compared to 0.02 net each but are still very, very low for a nice, su... Read more
HERB ROASTED OLIVES
Saturday, April 5th, 2014 by Judy Barnes Baker
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HERB ROASTED OLIVES, c 2012, Judy Barnes Baker An Amuse Bouche is a flavorful, bite-sized appetizer that entertains the mouth as it awaits the main event. Set out dishes of assorted olives and nuts, and no one will complain, but roasting the olives makes them slightly chewy and c... Read more
NUT AND SEED CRISPBREAD
Friday, March 28th, 2014 by Judy Barnes Baker
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NUT AND SEED CRISPBREAD, c 2014, JUDY BARNES BAKER Traditional Swedish crispbread is made of rye, wheat, yeast, salt, and water. My grain-free, gluten-free, and yeast-free version is made of nuts, seeds, salt, water, and a little good fat. I made these from a collection of ingred... Read more
EGGS EN COCOTTE
Wednesday, March 19th, 2014 by Judy Barnes Baker
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EGGS EN COCOTTE, c 2012, JUDY BARNES BAKER 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 theAnnals of Internal Medicine,found no evidence that eating saturated fat led... Read more
CORNED BEEF HASH WITH POACHED EGGS
Monday, March 17th, 2014 by Judy Barnes Baker
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CORNED BEEF HASH, c 2012, JUDY BARNES BAKER One corned beef brisket can provide enough for several delicious meals. Make Corned Beef and Cabbage for dinner, use some to make this tasty hash for breakfast, then polish off the rest in Reuben Sandwiches for lunch. If you prefer, you... Read more
CORNED BEEF AND CABBAGE
Saturday, March 15th, 2014 by Judy Barnes Baker
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CORNED BEEF AND CABBAGE I dont usually think about corned beef and cabbage until I see the seasonal specials in the stores in mid-March. It makes an easy, tasty, one-pot meal; I dont know why I dont make it more often. Try my walnut trick to keep the cooking odors from permeating... Read more
RED CURRY FISH STEW
Tuesday, March 11th, 2014 by Judy Barnes Baker
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RED CURRY FISH STEW, c 2014, JUDY BARNES BAKER Thai Foods sells red, green, and yellow curry pastes in glass jars. They also sell Thai fish sauce, but it contains sugar, so it would be better to use an anchovy filet.This recipe, fromLow-Carbing Among Friends, Vol 3,was inspired b... Read more
BAKED RED PEPPERS CAPRESE
Friday, March 7th, 2014 by Judy Barnes Baker
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BAKED RED PEPPERS CAPRESE, JUDY BARNES BAKER, c2012 These beautiful peppers combine the flavors of a traditional Caprese salad with tender-crisp red peppers for a delicious and easy side dish. 1 teaspoons olive oil 1 teaspoon of red wine vinegar Sugar substitute equal to teaspoon... Read more
WHITE HOUSE PETITION: REPLACE THE DIETARY GUIDELINES FOR AMERICANS
Tuesday, February 18th, 2014 by Judy Barnes Baker
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I've been working with Dr. Richard Feinman on a petition to change the processfor creating theDietary Guidelines for Americans so they reflectmodern advances in scientific research. The original guidelines werebased on weak, population studies from the 1950sandsubsequent versions... Read more
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