Thread: What I did with leftover rotisserie chicken

x-no-archive: yes

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.

I love Mulligatawny soup, and whenever I've had it in a restaurant, it's
paint remover spicey hot! I love that.

Great idea for leftovers, and homemade stock is always the best.

I'm sure it's delish without the spuds and rice, too.

Susan

On 1/4/2012 11:49 AM, Evelyn wrote:
>
> I was in the mood for soup, and decided to try this simple recipe I
> had saved. It was not only good it was positively awesome! Hubby
> loved it so much he went back for a second big bowl full and told me
> to PLEASE make that one again!
>
>
> MULLIGATAWNY (CHICKEN) SOUP
>
> 1/2 c. butter
>
> 1 c. diced onion
>
> 1 c. diced celery
>
> 1 c. diced carrots
>
> 1 small potato, peeled and diced
>
> 1/2 tsp. curry powder
>
> 1/4 c. uncooked rice
>
> 6 c. chicken broth
>
> 1 (8 oz.) can tomatoes, diced with liquid
>
> 2 bay leaves
>
> 1/8 tsp. Thyme
>
> 2 c. diced cooked chicken
>
> Salt and pepper to taste
>
>
> Directions:
>
> In a large pot, melt butter.
>
> Add celery, onions and carrots and sauté in butter for 5 minutes.
>
> Add curry and rice, sauté 1 minute more.
>
> Stir in chicken broth, tomatoes, bay leaves and thyme.
>
> Heat to boiling, cover and simmer 25 minutes.
>
> Add salt, pepper and chicken just before serving.
>
> Garnish with parsley.
>
> Serves 6-8.
>
>
> *********************
>
>
> (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.

thanks Evelyn

Muligatawny soup is one of my favourites, this is a slight variation, so
i'm interested in trying it!

(note taken on increase the curry LOL)

kate

On Wed, 04 Jan 2012 14:34:34 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>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.
>
>I love Mulligatawny soup, and whenever I've had it in a restaurant, it's
>paint remover spicey hot! I love that.
>
>Great idea for leftovers, and homemade stock is always the best.
>
>I'm sure it's delish without the spuds and rice, too.
>
>Susan


One smallish potato cubed over maybe 6 bowls of soup isn't much, and
the 1/4 cup of rice is barely noticeable. They could certainly be
eliminated and more veggies substituted, I am sure!

Evelyn

On Wed, 04 Jan 2012 20:36:36 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 1/4/2012 8:20 PM, Evelyn wrote:
>
>> One smallish potato cubed over maybe 6 bowls of soup isn't much, and
>> the 1/4 cup of rice is barely noticeable. They could certainly be
>> eliminated and more veggies substituted, I am sure!
>>
>
>To you, perhaps, but I don't take meds and both spike me to the bejeebies.
>
>14 cup of dry rice is a lot. And a single bite of white potato does me bad.
>
>But neither has much taste, that's from all the other ingredients, so I
>think it'd be fine, no?
>
>Susan


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

x-no-archive: yes

On 1/4/2012 8:20 PM, Evelyn wrote:

> One smallish potato cubed over maybe 6 bowls of soup isn't much, and
> the 1/4 cup of rice is barely noticeable. They could certainly be
> eliminated and more veggies substituted, I am sure!
>

To you, perhaps, but I don't take meds and both spike me to the bejeebies.

14 cup of dry rice is a lot. And a single bite of white potato does me bad.

But neither has much taste, that's from all the other ingredients, so I
think it'd be fine, no?

Susan

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

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

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

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

x-no-arhive: yes

On 1/4/2012 9:45 PM, Evelyn 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.

Your dietitian might want to look that up. I know that I only tolerate
about a spoonful, and only if it's not all soft and bloated from
overcooking or soaking in soup. From all I've read, since wls requires
so little food consumption, and protein and fat are the only two
essential macronutrients in human nutrition without which you develop
starvation and other deficiency problems, and starches are so nutrient
impoverished and calorically dense, they are typically advised against.
Especially if they take up room that protein, fat and nutrient dense
veggies might otherwise. That's how other folks I know have been told to
eat; protein, enough fat so you don't die or develop disorders, and veggies.

>
> 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!

Sure I can. But I don't see any point in coming to a diabetic specific
newsgroup to find a recipe with much of it's calories coming from rice
and potato. I can find those anywhere folks don't have diabetes. It's
not just me acting out of a desire to control, I take it as a kind of
personal lack of caring for the needs of others. 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.

It's discouraging to me to start reading and realize how many added and
unnecessary carbs are there, and I start thinking that the poster
doesn't care that the recipe is so unfriendly to so many of us.

Susan

On Wed, 04 Jan 2012 22:11:53 -0500, Susan <[email protected]> wrote:

>x-no-arhive: yes
>
>On 1/4/2012 9:45 PM, Evelyn 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.
>
>Your dietitian might want to look that up. I know that I only tolerate
>about a spoonful, and only if it's not all soft and bloated from
>overcooking or soaking in soup. From all I've read, since wls requires
>so little food consumption, and protein and fat are the only two
>essential macronutrients in human nutrition without which you develop
>starvation and other deficiency problems, and starches are so nutrient
>impoverished and calorically dense, they are typically advised against.
> Especially if they take up room that protein, fat and nutrient dense
>veggies might otherwise. That's how other folks I know have been told to
>eat; protein, enough fat so you don't die or develop disorders, and veggies.
>
>>
>> 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!
>
>Sure I can. But I don't see any point in coming to a diabetic specific
>newsgroup to find a recipe with much of it's calories coming from rice
>and potato. I can find those anywhere folks don't have diabetes. It's
>not just me acting out of a desire to control, I take it as a kind of
>personal lack of caring for the needs of others. 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.
>
>It's discouraging to me to start reading and realize how many added and
>unnecessary carbs are there, and I start thinking that the poster
>doesn't care that the recipe is so unfriendly to so many of us.
>
>Susan


I post what I like and what I eat. That's the way it is.

Evelyn

x-no-archive: yes

On 1/4/2012 10:14 PM, Evelyn wrote:

> I post what I like and what I eat. That's the way it is.
>

yes, I know it is.

I just want to make it clear, though, that you've mischaracterized my
reponse as objecting to anyone posting about eating any carbs at all.
it's a falsehood and it's never happened.

it's a response to carbs and amounts that are not diabetic friendly in
most cases.

but if your goal is to suit yourself, that's what you'll do.

and if my goal is to find diabetic friendly recipes here, I may comment
if I feel like it.

Susan

On Wed, 04 Jan 2012 22:23:29 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 1/4/2012 10:14 PM, Evelyn wrote:
>
>> I post what I like and what I eat. That's the way it is.
>>
>
>yes, I know it is.
>
>I just want to make it clear, though, that you've mischaracterized my
>reponse as objecting to anyone posting about eating any carbs at all.
>it's a falsehood and it's never happened.
>
>it's a response to carbs and amounts that are not diabetic friendly in
>most cases.
>
>but if your goal is to suit yourself, that's what you'll do.
>
>and if my goal is to find diabetic friendly recipes here, I may comment
>if I feel like it.
>
>Susan


Dear Susan,

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.

That soup did not spike me or my husband.

But then, that recipe made a lot of soup and a very little amount of
carbohydrates per serving. I have a quart and a half left after I
ate one bowl and my husband ate two!

Feel free to ignore my recipes if they are not useful to you. That's
what I do!

Evelyn

"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

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.

> >I love Mulligatawny soup, and whenever I've had it in a restaurant, it's
> >paint remover spicey hot! I love that.
> >
> >Great idea for leftovers, and homemade stock is always the best.
> >
> >I'm sure it's delish without the spuds and rice, too.
> >
> >Susan
>
> One smallish potato cubed over maybe 6 bowls of soup isn't much, and
> the 1/4 cup of rice is barely noticeable. They could certainly be
> eliminated and more veggies substituted, I am sure!
>
> Evelyn

--
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~
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"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.

"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.

I can't eat lentils in any amount. Odd because beans are fine for me. I
can eat a can of Campbell's beef and vegetable soup with barely and it
doesn't spike me. I don't eat it very often at all though because I worry
about the beef upseting my stomach even though it is a small amount. And
there is very little barely in a can. Maybe 2T at best.

I have a recipe which I love for a tomato and barley soup. I can't eat that
at all. Spike city.

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

kate

On 1/4/2012 7:39 PM, Susan wrote:
> 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

oh, then get the cheese stuffed crust

amazing!

kate