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    48 Recipes

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    These are delicious, foolproof and easy - the recipe is flexible in terms of time. Most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. If it looks familiar, the rub has been posted as a smoked Spanish paprika dry rub - it's our favorite. Go ahead, put the ribs in the oven and let them cook while you go to the movies - how easy is that?

    Recipe #249564

    I saw other barley salads posted here and got busy playing the "what can I make with what we have" fame. There's a bean farm not too far from here and they grow the most amazing assortment of beans. One of my favorite varieties is the moccasin bean—it cooks up quickly, firm, almost sweet, and is a beautiful brown. Radicchio is a great foil to the barley and beans and a beautiful addition. If you can't find moccasin beans, try a small red bean.

    Recipe #302778

    This is more of a concept than exact recipe - vary at your whim. It's fresh, fast and delicious and good the next day.

    Recipe #303807

    My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.

    Recipe #365903

    Another ridiculously easy recipe.

    Recipe #246781

    This is so easy and delicious it's pitiful. And yes, I pretty much do put lemon pepper in everything but dessert!

    Recipe #246777

    Easy, delicious and good for you. The white wine makes this especially good.

    Recipe #264237

    Once again, more of a method than a strict recipe. Comfort food with a little kick to it. I was going to make chile and this is what evolved - we liked it even better. And don't let the dried beans throw you - put them on the stove first, bring to a boil, let sit, and assemble the other ingredients while they stand. The pre-cooking and draining removes the volatile sugars that cause gas. You may also soak the beans overnight, drain the water then add the beans to the slow cooker.

    Recipe #396375

    This is adapted from a Williams Sonoma recipe. The squash cooks thoroughly and the softer pieces dissolve and help thicken the sauce. This works best in a large crock pot.

    Recipe #262747

    This combines a few recipes and is made with Redi-Base ultra low sodium broth base (obtained online) as the ham has enough sodium; bouillon would put it over the top for us. Easy and delicious. A major hit with the honey.

    Recipe #263452

    This is a blend of a vegetarian meatloaf from Vegetarian Times and a regular meatloaf recipe. We like meat. And we're trying to lower our refined carb and fat intake. Not always easy. This makes delicious meatballs. I bake these, and serve in marinara, or for a splurge, in Trader Joe's Alfredo Sauce to which I add a little white wine, over broth-'sauteed' onions, cabbage and shiitake mushrooms. Pretty darned good, lemme tell ya.

    Recipe #350854

    This is ridiculously inexpensive and easy for you low-carbers - I buy the TVP in bulk for about $2.00 per pound: it nets out at about 1 gram of carbs per 1/2 cup. It's a filling, satisfying night-time snack when you crave something sweet

    Recipe #268809

    This was developed out of a need for a low carb dessert, portion control, and from what was in our refrigerator - as a result, they are lower in fat than cheesecakes made with more cream cheese. These are gingery - lower the ginger if you don't want them so spicy. The "crust" is just flax seed meal mixed with Splenda and sprinkled in to the bottom of non-stick sprayed silpat muffin pans.

    Recipe #299187

    This passed the test with flying colors with both our vegan and our carnivores. It's easy, can be made ahead up to grilling time and can be made into kebabs with vegetables, or served cold in a vinaigrette with cooked green beans.

    Recipe #246594

    Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS.

    Recipe #243649

    This is a low carb version of stir-fry cabbage - it doesn't need to swim in a sweetened cornstarch sauce. It just requires vegetables, oil and seasonings and is an easily adaptable recipe using other vegetables you have on hand. We often have it with grilled pork.

    Recipe #245003

    Easy peasy. Twenty minutes. Delicious. We make it with the 1-lb can of crab claw meat which is terrific (Trader Joe's, Lucky Market in the refrigerated seafood section) and runs about $9.)

    Recipe #386383

    Some mornings we have no time to cook but we still need protein to get the day going. I make up a batch of these each week and freeze half for the next week; they freeze well. We zap one of these in the microwave, pair it with one of my pumpkin or apple bran muffins, and we're good to go. Also, it's more of a concept than a recipe—use your favorite frittata recipe or vary this any way you please. The key is to bake them in silicone muffin pans. Note: if you want a lighter version, microwave the sausage and drain off the fat and substitute 1/2 package tofu for 5 of the eggs. You can also bake this in a baking dish and cut it up into individual squares once it's cooled.

    Recipe #302044

    My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat.

    Recipe #362686

    For the most part, we live low-carb; I miss chowders and have found that thickening the soup with pureed cauliflower and neufchatel cheese makes a great chowder. This is an easy soup to make; use either fresh cooked salmon, leftovers, canned, or a combination of them. The amount certainly can vary according to what you have. This method includes poaching fresh salmon with the vegetables. If you like, you can substitute carrot for the red pepper. If you want to cut some of the fat, poach the vegetables in stock rather than sauteeing them first.

    Recipe #318091

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