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The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet achieved most of its fame during the last few years. Although highly controversial, it supposedly allows fat reduction but still allows you to eat many foods that are not normally available to dieters, eg beef and eggs.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic behind the famous atkins diet is that although our bodies use both fats and carbohydrates to transform into glucose, it is the carbohydrates that are burned first. If we injest less carbohydrates, our bodies will use up our fat and we will reduce weight. This is the bit that is divisive, not all experts concur and many think it can sometimes be unsafe.

Parcha Bozbash- Lamb Soup w/ Chestnuts, Quince,& Prunes

	Category	Lamb Recipes
	Views	17
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Ingredients And Procedures

1 lb Boneless lean lamb

-cut in 1" cubes Salt to taste Freshly ground black pepper -to taste 3 tb Butter

1 md Onion, finely chopped

4 c Beef broth

1 md Potato, peeled and cubed

1 sm Quince

-peeled, cored, and cubed 1/2 c Dried pitted prunes

-OR 1 c Fresh sour prunes

1/4 lb Chestnuts, shelled & peeled

2/3 c Canned chick-peas *

-drained & rinsed 2 tb Clarified butter

Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion, saute until browned, stirring frequently. Add the broth. Add salt as needed, cover, and simmer for 1/2 hour. Add the potato, quince, prunes, and chestnuts. Cover and simmer for 1/2 hour. Add the chick-peas and simmer, covered, 20 minutes.

Stir in the clarified butter and allow to melt before serving the soup. Note: 1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2 tb. warm water may be added with the chick-peas, and the soup served sprinkled with 1 ts. crushed dried mint, accompanied by chopped onion and sumakh on the side. In the Caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick-peas* rather than canned ones. The dried chick-peas are soaked for 4-6 hours, drained, & added at the beginning with the broth. Note: Sumakh aka sumac, a spice mixture is to be found in the USA at Mid-Eastern markets.

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<h1>Parcha Bozbash- Lamb Soup w/ Chestnuts, Quince,& Prunes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Boneless lean lamb <P>-cut in 1" cubes Salt to taste Freshly ground black pepper -to taste 3 tb Butter <P>1 md Onion, finely chopped <P>4 c Beef broth <P>1 md Potato, peeled and cubed <P>1 sm Quince <P>-peeled, cored, and cubed 1/2 c Dried pitted prunes <P>-OR 1 c Fresh sour prunes <P>1/4 lb Chestnuts, shelled & peeled <P>2/3 c Canned chick-peas * <P>-drained & rinsed 2 tb Clarified butter <P><P>Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion, saute until browned, stirring frequently. Add the broth. Add salt as needed, cover, and simmer for 1/2 hour. Add the potato, quince, prunes, and chestnuts. Cover and simmer for 1/2 hour. Add the chick-peas and simmer, covered, 20 minutes. <P>Stir in the clarified butter and allow to melt before serving the soup. Note: 1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2 tb. warm water may be added with the chick-peas, and the soup served sprinkled with 1 ts. crushed dried mint, accompanied by chopped onion and sumakh on the side. In the Caucasus, ground kyurdyuk is normally used instead of the clarified butter, and dried chick-peas* rather than canned ones. The dried chick-peas are soaked for 4-6 hours, drained, & added at the beginning with the broth. Note: Sumakh aka sumac, a spice mixture is to be found in the USA at Mid-Eastern markets. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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