Thread: What I did with leftover rotisserie chicken

"Nick Cramer" <[email protected]> wrote in message
news:20120104230321.365$[email protected]..
> Evelyn <[email protected]> wrote:
>> On Wed, 04 Jan 2012 14:34:34 -0500, Susan <[email protected]> wrote:
>> >On 1/4/2012 1:49 PM, Evelyn wrote:
>> >
>> >> (I used one quart of my home made chicken broth and two cups of
>> >> water
>> >> with one Knorr chicken bouillion cube for the rest of the broth)
>> >>
>> >> This was so incredibly simple and so good you can't believe it.
>> >>
>> >> The only thing I might do differently is use a tad more Curry
>> >> powder,
>> >> since we both like it.
>
> A touch of Garam Masala would brighten it up, too.

Something I haven't used for years, thanks for the reminder Extra
spice without extra heat.

On 1/4/2012 8:11 PM, Susan wrote:
> I know that's not your intent, but I infer a dismissal of the central
> role of diet control of diabetes implicit in having a diabetes specific
> food group.

Susan, with all respect, i have found that everyone needs foods that
vary from what any one individual needs (read, we are all different with
different needs).

The recipe that Evelyn has kindly shared can be modified to suit your or
my needs. If this soup is a starter to a heavier carb meal for me, i
would cut the carbs. If this soup is dinner for me, i would increase
the carbs.

I believe the YMWV disclaimer needs to be applied.

I cannot give the nutrient breakdown as the new computer is 64
bit/byte/whatever over the old 32 bit/byte/whatever........... they
finally broke me and i have to buy new programs!

kate

"Julie Bove" <[email protected]> wrote in message
news:je37mm$ecp$[email protected]..
>
> "Ozgirl" <[email protected]> wrote in message
> news:[email protected]..
>>
>>
>> "Evelyn" <[email protected]> wrote in message
>> news:[email protected]..
>>> On Wed, 04 Jan 2012 21:39:45 -0500, Susan <[email protected]>
>>> wrote:
>>>
>>>>x-no-archive: yes
>>>>
>>>>On 1/4/2012 8:45 PM, Evelyn wrote:
>>>>
>>>>> It was only a quarter of a cup, and I used basmati rice, which is
>>>>> lower in starch than regular rice. Not much, but a bit.
>>>>
>>>>Used to love it, but it doesn't love me back.
>>>>
>>>>And I'm not about to take drugs so I can eat starch, I'm finally
>>>>over
>>>>the habit.
>>>>
>>>>But if I EVER find out I'm terminal, I'm going right out and eat a
>>>>fresh
>>>>hot slice of pizza with the crust!
>>>>
>>>>It's been YEARS.
>>>>
>>>>Susan
>>>
>>>
>>> My dietician says that the lowest carb grain is barley. I often
>>> use
>>> that in soup, but I think it would require a lot longer cooking than
>>> is recommended for this particular soup.
>>
>> Not a huge difference in carb count but considerably lower on the
>> Glycemic Index and lower on the Glycemic load which makes it a better
>> choice for some diabetics. I personally find that lentils are better
>> than barley for me bg-wise.

If and when I use barley or lentils it is always in a large recipe that
also had plenty of low carb veggies plus leaves and protein.

>

On 1/4/2012 9:04 PM, Ozgirl wrote:
>> My dietician says that the lowest carb grain is barley. I often use
>> that in soup, but I think it would require a lot longer cooking than
>> is recommended for this particular soup.
>
> Not a huge difference in carb count but considerably lower on the
> Glycemic Index and lower on the Glycemic load which makes it a better
> choice for some diabetics. I personally find that lentils are better
> than barley for me bg-wise.

ohoh oh oh oh

and barley beast stoup made with lentils


oh my, very very good (and yes, barley too, just lower them when you add
the lentils)

all very good food for us

"Tiger Lily" <[email protected]> wrote in message
news:[email protected]..
> On 1/4/2012 6:45 PM, Evelyn wrote:
>> On Wed, 04 Jan 2012 20:39:28 -0500, Susan<[email protected]> wrote:
>>
>>> x-no-archive: yes
>>>
>>> On 1/4/2012 8:36 PM, Susan wrote:
>>>
>>>> 14 cup of dry rice is a lot.
>>>
>>> Sure is! But I meant 1/4.
>>>
>>> Susan
>>
>>
>> Yes, of course! LOL!
>>
>> It was only a quarter of a cup, and I used basmati rice, which is
>> lower in starch than regular rice. Not much, but a bit.
>>
>> Evelyn
>
> Basmati is a long chain starch that is harder/slower to be processed
>
> i can't get technical on it, but Quentin explained it very well on the
> technical side of things
>
> but, 2 or 3 tablespoons (raw) of basmati isn't going to be a huge
> impact for most folks, nor the single tater divided by 6
>
> again, everyone is different

I gave the basmati a chance (admittedly when I was highly insulin
resistant) and it did the same number on me as the other rice varieties,
even brown rice. As IR improved I was able to tolerate brown rice in a
reasonable quantity and even a bit of white mixed with wild rice.

"Tiger Lily" <[email protected]> wrote in message
news:[email protected]..
> On 1/4/2012 7:45 PM, Evelyn wrote:
>> On Wed, 04 Jan 2012 21:39:45 -0500, Susan<[email protected]> wrote:
>>
>>> x-no-archive: yes
>>>
>>> On 1/4/2012 8:45 PM, Evelyn wrote:
>>>
>>>> It was only a quarter of a cup, and I used basmati rice, which is
>>>> lower in starch than regular rice. Not much, but a bit.
>>>
>>> Used to love it, but it doesn't love me back.
>>>
>>> And I'm not about to take drugs so I can eat starch, I'm finally
>>> over
>>> the habit.
>>>
>>> But if I EVER find out I'm terminal, I'm going right out and eat a
>>> fresh
>>> hot slice of pizza with the crust!
>>>
>>> It's been YEARS.
>>>
>>> Susan
>>
>>
>> My dietician says that the lowest carb grain is barley. I often use
>> that in soup, but I think it would require a lot longer cooking than
>> is recommended for this particular soup.
>>
>> For yourself, you can simply NOT use the potato or the rice and
>> increase the other vegetables you find you tolerate better. I
>> imagine a cook as creative as you are will do a great job of
>> converting the recipe and finding substitutions!
>>
>> Actually I was thinking (for myself) that wild rice might have been
>> good in this recipe too, but that also requires longer cooking than
>> the 25 minutes they suggest.
>>
>> Next time I make it, I will try to experiment some. The first thing
>> I
>> will do is increase the curry powder. I will want it spicier!
>>
>> Evelyn
>
> Pot Barley is even better than "pearl" according to what i've read

I haven't heard of pot barley as far as I remember. I have always used
pearl barley.

On 1/4/2012 8:38 PM, Cheri wrote:
> "Susan" <[email protected]> wrote in message
> news:[email protected]..
>
>> But if I EVER find out I'm terminal, I'm going right out and eat a
>> fresh hot slice of pizza with the crust!
>>
>> It's been YEARS.
>>
>> Susan
>
> I'm going to do that, and I'm going to smoke a whole pack of Marlboro. :-)
>
> Cheri
>
>
at the risk of hitting 'radar'

eh, if i'm terminal, here's my Swiss bank a/c info.......... place the
money in there in ADVANCE and tell me what my mission is

may as well make the family rich in the process, and i hear Brazil or is
it?? hmm, some place with no extradition treaties..........



(BLACK HUMOUR FOLKS!)

kate

On 1/4/2012 6:36 PM, Evelyn wrote:
> I can only suggest that you try it! The basic recipe would be the
> same with more veggies substituted! We both liked it as it was, and
> enjoyed it well with no ill results.
>
> Evelyn

Okra?

just thinkin......... that might be very good in Mulligatawny

hmm, ok, now to find Okra!

kate

"Tiger Lily" <[email protected]> wrote in message
news:[email protected]..
> On 1/4/2012 8:38 PM, Cheri wrote:
>> "Susan" <[email protected]> wrote in message
>> news:[email protected]..
>>
>>> But if I EVER find out I'm terminal, I'm going right out and eat a
>>> fresh hot slice of pizza with the crust!
>>>
>>> It's been YEARS.
>>>
>>> Susan
>>
>> I'm going to do that, and I'm going to smoke a whole pack of
>> Marlboro. :-)
>>
>> Cheri
>>
>>
> at the risk of hitting 'radar'
>
> eh, if i'm terminal, here's my Swiss bank a/c info.......... place the
> money in there in ADVANCE and tell me what my mission is


Oi! We are all terminal

On 1/4/2012 9:03 PM, Nick Cramer wrote:
> A touch of Garam Masala would brighten it up, too.

Nick, what does Gram Masala do???

i don't get any flavour or taste from it, always thought it was a flour
substitute or such???

i know.......... google............ but, i want a first hand

ty

kate

In article <[email protected]>,
"Ozgirl" <[email protected]> wrote:

> "Tiger Lily" <[email protected]> wrote in message
> news:[email protected]..
> > On 1/4/2012 7:45 PM, Evelyn wrote:
> >> On Wed, 04 Jan 2012 21:39:45 -0500, Susan<[email protected]> wrote:
> >>
> >>> x-no-archive: yes
> >>>
> >>> On 1/4/2012 8:45 PM, Evelyn wrote:
> >>>
> >>>> It was only a quarter of a cup, and I used basmati rice, which is
> >>>> lower in starch than regular rice. Not much, but a bit.
> >>>
> >>> Used to love it, but it doesn't love me back.
> >>>
> >>> And I'm not about to take drugs so I can eat starch, I'm finally
> >>> over
> >>> the habit.
> >>>
> >>> But if I EVER find out I'm terminal, I'm going right out and eat a
> >>> fresh
> >>> hot slice of pizza with the crust!
> >>>
> >>> It's been YEARS.
> >>>
> >>> Susan
> >>
> >>
> >> My dietician says that the lowest carb grain is barley. I often use
> >> that in soup, but I think it would require a lot longer cooking than
> >> is recommended for this particular soup.
> >>
> >> For yourself, you can simply NOT use the potato or the rice and
> >> increase the other vegetables you find you tolerate better. I
> >> imagine a cook as creative as you are will do a great job of
> >> converting the recipe and finding substitutions!
> >>
> >> Actually I was thinking (for myself) that wild rice might have been
> >> good in this recipe too, but that also requires longer cooking than
> >> the 25 minutes they suggest.
> >>
> >> Next time I make it, I will try to experiment some. The first thing
> >> I
> >> will do is increase the curry powder. I will want it spicier!
> >>
> >> Evelyn
> >
> > Pot Barley is even better than "pearl" according to what i've read
>
> I haven't heard of pot barley as far as I remember. I have always used
> pearl barley.
>
>

I remember having a discussion with Quentin about the difference. As I
recall, it's comparable to the distinction between white and brown rice.
That is, the pot barley is less polished. Shortly thereafter, I found
some in the bulk bins in my local health food store. Given the
quantities that I use (1/4 cup in a big pot of winter soup), I bought a
small amount. It doesn't taste any different from the pearl barley, but
takes a bit longer to cook.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

"Alice Faber" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>,
> "Ozgirl" <[email protected]> wrote:
>
>> "Tiger Lily" <[email protected]> wrote in message
>> news:[email protected]..
>> > On 1/4/2012 7:45 PM, Evelyn wrote:
>> >> On Wed, 04 Jan 2012 21:39:45 -0500, Susan<[email protected]>
>> >> wrote:
>> >>
>> >>> x-no-archive: yes
>> >>>
>> >>> On 1/4/2012 8:45 PM, Evelyn wrote:
>> >>>
>> >>>> It was only a quarter of a cup, and I used basmati rice, which
>> >>>> is
>> >>>> lower in starch than regular rice. Not much, but a bit.
>> >>>
>> >>> Used to love it, but it doesn't love me back.
>> >>>
>> >>> And I'm not about to take drugs so I can eat starch, I'm finally
>> >>> over
>> >>> the habit.
>> >>>
>> >>> But if I EVER find out I'm terminal, I'm going right out and eat
>> >>> a
>> >>> fresh
>> >>> hot slice of pizza with the crust!
>> >>>
>> >>> It's been YEARS.
>> >>>
>> >>> Susan
>> >>
>> >>
>> >> My dietician says that the lowest carb grain is barley. I often
>> >> use
>> >> that in soup, but I think it would require a lot longer cooking
>> >> than
>> >> is recommended for this particular soup.
>> >>
>> >> For yourself, you can simply NOT use the potato or the rice and
>> >> increase the other vegetables you find you tolerate better. I
>> >> imagine a cook as creative as you are will do a great job of
>> >> converting the recipe and finding substitutions!
>> >>
>> >> Actually I was thinking (for myself) that wild rice might have
>> >> been
>> >> good in this recipe too, but that also requires longer cooking
>> >> than
>> >> the 25 minutes they suggest.
>> >>
>> >> Next time I make it, I will try to experiment some. The first
>> >> thing
>> >> I
>> >> will do is increase the curry powder. I will want it spicier!
>> >>
>> >> Evelyn
>> >
>> > Pot Barley is even better than "pearl" according to what i've read
>>
>> I haven't heard of pot barley as far as I remember. I have always
>> used
>> pearl barley.
>>
>>
>
> I remember having a discussion with Quentin about the difference. As I
> recall, it's comparable to the distinction between white and brown
> rice.
> That is, the pot barley is less polished. Shortly thereafter, I found
> some in the bulk bins in my local health food store. Given the
> quantities that I use (1/4 cup in a big pot of winter soup), I bought
> a
> small amount. It doesn't taste any different from the pearl barley,
> but
> takes a bit longer to cook.

Thanks Alice.

Tiger Lily <[email protected]> wrote:
> On 1/4/2012 9:03 PM, Nick Cramer wrote:
> > A touch of Garam Masala would brighten it up, too.
>
> Nick, what does Gram Masala do???
>
> i don't get any flavour or taste from it, always thought it was a flour
> substitute or such???
>
> i know.......... giggle............ but, i want a first hand
>
> ty

How many years has it been in your pantry? ;-D

We have a generic Punjabi style, which I get from Penzeys.com. It's made of
coriander, black pepper, cardamom, cinnamon, caraway, cloves, ginger and
nutmeg. It combines well with sweet or hot curry blends and brightens up
mashed potatoes, sauteed veggies, fish, poultry, lamb or pork. When I say
brightens up, I mean it enhances and broadens the flavor. In India, there
are more varieties than there are cooks and dishes.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

On Wed, 04 Jan 2012 22:24:32 -0700, Tiger Lily <[email protected]> wrote:

>On 1/4/2012 6:36 PM, Evelyn wrote:
>> I can only suggest that you try it! The basic recipe would be the
>> same with more veggies substituted! We both liked it as it was, and
>> enjoyed it well with no ill results.
>>
>> Evelyn
>
>Okra?
>
>just thinkin......... that might be very good in Mulligatawny
>
>hmm, ok, now to find Okra!
>
>kate


Okra seems a natural! Another goodie might be a zucchini!

Evelyn

On Wed, 04 Jan 2012 22:03:29 -0700, Tiger Lily <[email protected]> wrote:

>On 1/4/2012 8:11 PM, Susan wrote:
>> I know that's not your intent, but I infer a dismissal of the central
>> role of diet control of diabetes implicit in having a diabetes specific
>> food group.
>
>Susan, with all respect, i have found that everyone needs foods that
>vary from what any one individual needs (read, we are all different with
>different needs).
>
>The recipe that Evelyn has kindly shared can be modified to suit your or
>my needs. If this soup is a starter to a heavier carb meal for me, i
>would cut the carbs. If this soup is dinner for me, i would increase
>the carbs.
>
>I believe the YMWV disclaimer needs to be applied.
>
>I cannot give the nutrient breakdown as the new computer is 64
>bit/byte/whatever over the old 32 bit/byte/whatever........... they
>finally broke me and i have to buy new programs!
>
>kate


EXACTLY! Thank you for realizing this. In the case of the soup in
question, it was an entire meal in itself. No bread or other food
was served with it.

Evelyn

On Thu, 5 Jan 2012 14:04:02 +1000, "Ozgirl"
<[email protected]> wrote:

>
>
>"Evelyn" <[email protected]> wrote in message
>news:[email protected]. .
>> On Wed, 04 Jan 2012 21:39:45 -0500, Susan <[email protected]> wrote:
>>
>>>x-no-archive: yes
>>>
>>>On 1/4/2012 8:45 PM, Evelyn wrote:
>>>
>>>> It was only a quarter of a cup, and I used basmati rice, which is
>>>> lower in starch than regular rice. Not much, but a bit.
>>>
>>>Used to love it, but it doesn't love me back.
>>>
>>>And I'm not about to take drugs so I can eat starch, I'm finally over
>>>the habit.
>>>
>>>But if I EVER find out I'm terminal, I'm going right out and eat a
>>>fresh
>>>hot slice of pizza with the crust!
>>>
>>>It's been YEARS.
>>>
>>>Susan
>>
>>
>> My dietician says that the lowest carb grain is barley. I often use
>> that in soup, but I think it would require a lot longer cooking than
>> is recommended for this particular soup.
>
>Not a huge difference in carb count but considerably lower on the
>Glycemic Index and lower on the Glycemic load which makes it a better
>choice for some diabetics. I personally find that lentils are better
>than barley for me bg-wise.
>

Fortunately, I like those too!

Evelyn

On Wed, 04 Jan 2012 21:57:34 -0700, Tiger Lily <[email protected]> wrote:

>On 1/4/2012 7:45 PM, Evelyn wrote:
>> On Wed, 04 Jan 2012 21:39:45 -0500, Susan<[email protected]> wrote:
>>
>>> x-no-archive: yes
>>>
>>> On 1/4/2012 8:45 PM, Evelyn wrote:
>>>
>>>> It was only a quarter of a cup, and I used basmati rice, which is
>>>> lower in starch than regular rice. Not much, but a bit.
>>>
>>> Used to love it, but it doesn't love me back.
>>>
>>> And I'm not about to take drugs so I can eat starch, I'm finally over
>>> the habit.
>>>
>>> But if I EVER find out I'm terminal, I'm going right out and eat a fresh
>>> hot slice of pizza with the crust!
>>>
>>> It's been YEARS.
>>>
>>> Susan
>>
>>
>> My dietician says that the lowest carb grain is barley. I often use
>> that in soup, but I think it would require a lot longer cooking than
>> is recommended for this particular soup.
>>
>> For yourself, you can simply NOT use the potato or the rice and
>> increase the other vegetables you find you tolerate better. I
>> imagine a cook as creative as you are will do a great job of
>> converting the recipe and finding substitutions!
>>
>> Actually I was thinking (for myself) that wild rice might have been
>> good in this recipe too, but that also requires longer cooking than
>> the 25 minutes they suggest.
>>
>> Next time I make it, I will try to experiment some. The first thing I
>> will do is increase the curry powder. I will want it spicier!
>>
>> Evelyn
>
>Pot Barley is even better than "pearl" according to what i've read
>
>wild rice is a grass seed, essentially zero carbs
>
>the local hospital uses basmati and wild rice in the mulligatawny
>soup........ the flavours compliment each other VERY well...........
>tip........ cook the wild rice separate from the soup and add the cooked
>wild rice to the soup for a .... 10 min? before serving the mulligatawny
>
>i love wild rice (except for the cost)
>
>kate


Yes! I always cook wild rice separately. It seems to never cook at
the same rate as other things, so it is easier to guage the doneness!

Evelyn

x-no-archive: yes

On 1/4/2012 10:34 PM, Evelyn wrote:

> I honestly do NOT think I mischaracterized your responses. You do
> seem to object to any food that contains more carbs than your own
> personal regimen can handle. No problem... we all do that to some
> degree.

No, that's not at all what I do. Specifically, added carbs, or a carb
based recipe not adapted to low carb where the additions or lack of
adaptation are not essential components.

If I were to characterize those, I'd say someone just felt like talking
about their cooking without considering diabetes when posting here.

Honestly, I think everything either of us has to say about this has been
said. I just don't like to see broad misstatements of fact.

>
> That soup did not spike me or my husband.

Meds.

Susan

x-no-archive: yes

On 1/4/2012 10:38 PM, Cheri wrote:

> I'm going to do that, and I'm going to smoke a whole pack of Marlboro. :-)
>

Give it a year or 8. You may not want the Marlboros. :-)

I no longer want cigs, just the pizza!

Susan