In Carb Wars, Judy Barnes Baker certainly gives us a glimpse of what true luxurious eating can be like with the low-carb lifestyle. While flipping through my copy I found so many recipes I wanted to try that I couldn't decide where to start! As a huge fan of Mexican food I was pleasantly surprised to find a recipe for something as indulgent as tamales. Tamales? On a low-carb diet? You bet! As a matter of fact, I made them for dinner tonight and they were fabulous! I almost felt guilty enjoying this old favorite of mine, until I reminded myself that this version is good for me!
And this book isn't all recipes. Judy took the time to share some eye opening history about today's dietary recommendations, as well as information for getting started on a low-carb plan and explanations about specialty items commonly used in low-carb cooking.
There is a great assortment of tantalizing recipes in this book. And I have a surprise for you! You won't have to wait until you buy a copy, or win it in the giveaway, to try one! Judy has graciously given me permission to share with you one of my favorite recipes from Carb Wars. This chili recipe is perfect for a cold winters night. What's even better is that it's simple and quick! THAT'S my kind of recipe! :0) I'm serious, I threw this together in a matter of minutes and it was so good that my husband raved about it all night.
This was our dinner last night. Is your mouth watering yet?
You're probably wondering what those chip looking things are beside my bowl. Well most of us are used to having crackers with chili and soup, but on the low-carb plan it's tough to find something to replace those with. I simply cut up low-carb tortillas , salted them, and baked them in the oven at 350 until crisp, about 10 minutes. (I used a pizza stone, but a baking sheet would work fine too.) They reminded me a lot of crackers and were a nice accompaniment to the chili.
Pg. 81 in Carb Wars
1 pound ground beef
1 cup water or broth
1 (15 oz) can enchilada sauce
1 (15 oz) can diced tomatoes with juice
Salt, pepper and chili powder to taste
1 cup Mexican-style hominy* or 1 cup of cooked tepary beans (optional)
Brown ground beef and drain off the fat. Put meat, water or broth, enchilada sauce, and tomatoes in a large saucepan. Simmer for 30 minutes. Add optional beans or hominy; cook for five minutes more. Correct seasoning with salt and pepper and chili powder to taste. Serve with shredded Cheddar cheese, chopped green onions or chives, and sour cream.
Per serving: Total Carb: 6.8g Fiber: 0.6g Net Carbs: 6.2 g
*Judy recommends Juanitas Mexican-Style Hominy. It's what I used and it was really good!
This is just a sample of the yummy stuff you'll find in Carb Wars. So be sure you have your entry in by Jan. 24th so you have a chance at winning a free copy of this fantastic cookbook for yourself!