Cooking Junkies Forums - alt.food.diabetic

fish sticks?

Todd — Tue, 21 May 2013 02:09:31 GMT

"Ozgirl" wrote in message
news:b035ngF8mbrU1@mid.individual.net...
> If I had stayed with my first husband it would have been 43 years this
> month. I so love being single for a lot of reasons. One reason is probably
> strange to some but I am glad I am single heading into my dotage because I
> don't ever want the nightmare of losing an almost life-long partner (if
> they had died before me of course).

Being single *and* having no kids is sooo much easier. But easier isn't
always better. Just different.

Recipe for pizza crust with chickpea flour?

Janet Wilder — Fri, 17 May 2013 23:17:31 GMT

Does anyone have a tried and true recipe for making pizza crust with
chickpea flour? I can find them on the Internet myself, but wou9ld like
one that someone here has used that works.

Thanks.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

carbs for prickly pear leaves??

Todd — Sat, 11 May 2013 01:33:25 GMT

On 05/13/2013 05:01 PM, Janet Wilder wrote:
> On 5/13/2013 12:05 PM, Todd wrote:
>> On 05/13/2013 06:50 AM, Janet Wilder wrote:
>>> On 5/12/2013 8:03 PM, Todd wrote:
>>>> On 05/12/2013 11:39 AM, Janet Wilder wrote:
>>>>> We get them fresh here. Mix them in with your scrambled eggs and
>>>>> put a
>>>>> little of your favorite salsa on top.
>>>>>
>>>>
>>>> pads or the fruit?
>>>
>>> pads. They peel them and slice them into matchstick-like pieces.
>>>
>>
>> Hi Janet,
>>
>> Thank you!
>>
>> I read somewhere, I forget, that touching the raw pad can cause
>> contact dermatitis. Can you confirm or deny?
>
> I have seen little old abuelas (grandmothers) slicing up the pads with
> bare hands. If the spines are still on the pads and you prick yourself
> with them, it can certainly be a problem.
>
> DH often will take a fallen leaf/pad from one of our prickly pear cacti
> and stick it into the ground where a new plant will grow. He never got
> dermatitis.
>
> I can neither confirm nor deny dermatitis from touching the pads, but I
> have never heard of it happening to anyone.
>
>> Also, I read that after cooking out the yuk factor, they
>> tasted somewhat like green beans?
>>
>
> They sort of taste like nothing. They are more about the texture than
> the flavor. As I said around here they are mostly served mixed in with
> scrambled eggs and it s a pre-Easter dish.
>

Thank you!

RECIPE: Ali Nazik (Turkish eggpant, lamb and yogurt dish)

Susan — Sat, 11 May 2013 00:59:50 GMT

x-no-archive: yes

On 5/10/2013 9:12 PM, Cheri wrote:

>
> Wow, that sounds and looks good. I'm definitely going to try that.
>

Make sure to kind of hold those veggies up from the stem after skinning
to drain all heck out of them. Or maybe in a strainer?

I drain the water off the cutting board after chopping, too.

Susan

Lamb revisited

Todd — Sat, 11 May 2013 00:36:51 GMT

Hi Guys,

After my last truly horrific attempt at lamb, I thought
I no longer liked lamb. (One of you's recommended I feed
it to a dog. Cracked me up pretty good.)

This was unfortunate as I had a few shoulder cuts in the
freezer that I got on sale.

not to loose hope. I got luck at Raley's and got a chatty
butcher. He told me the following.

1) the foul taste and odor is the "gamey" taste
you get with wild meats. Consider Lamb to
be a wild meat.

2) wild meat cooks in half the time as domestic meat,
such as beef. Flip it when the juice appears on
the top.

3) cut as much fat off as you can (NNNNNOOOOOOO!!!!!)
as a lot of the gamey flavor is in the fat.

4) don't use garlic (NNNNNOOOOOOO!!!!! times two), as it
brings out the gamey taste.

5) use only salt, pepper, and maybe some rosemary
(REDEMPTION!!!!!).

So, in the pan they went with s&p&r and EVOO, no garlic,
and flipped them at 3 minutes when the juice just appeared.

And guess what. I like Lamb again! YIPEE!!! It was just
"MY" lamb I did not like. (Oh the humiliation.)

Oh, don't get the shoulder cuts. They are mostly bone
and more expensive per pound of meat than the better
cuts, even on sale.

-T

If I wrote "lamp" for "lamb", no jokes, unless they
are funny.

Sugar free flour free peanut butter cookies

Julie Bove — Thu, 02 May 2013 03:47:31 GMT

"Alice Faber" wrote in message
news:afaber-07AA18.00440602052013@news.panix.com...
> In article ,
> "Julie Bove" wrote:
>
>> Has anyone tried this recipe and if so did you like it?
>>
>> http://allrecipes.com/Recipe/Sugar-F...utter-Cookies/
>>
>> I am having extreme trouble getting Angela to take any form of protein in
>> her lunch and she'll give me a million excuses why she can't. I thought
>> if
>> these were actually good, I would try making them with Sunseed butter
>> since
>> she can't have peanut butter. But Splenda is expensive and that's a
>> darned
>> lot of it! Not even sure I have that much in the house. If ya'll say
>> that
>> they are good, I might make a half batch to start.
>>
>> And if you have made these, do you think the addition of vanilla would
>> help?
>> Or maybe some form of chocolate? Although the only thing I have like
>> that
>> currently is cocoa powder.
>>
>> She complained about the vegan fudge that I made because she said it
>> tasted
>> too much of sunseed butter. And that it didn't taste very sweet. And it
>> didn't but I liked it because I don't really like sweet things.
>>
>
> I don't remember which recipe I used, but I did make flour-free peanut
> butter cookies once, using Splenda. They were more crumbly than if they
> had been made with sugar, but they tasted good. Since I have no idea
> what Sunseed butter is, I can't comment on how that substitution would
> affect the recipe.
>
It's sunflower seed butter. Angela can't have peanuts and this is one of the
best substitutes for peanut butter. I don't like it myself but she does.

Nutrition for Blokes by Quentin Grady sight :)

Jacquie — Tue, 30 Apr 2013 06:05:06 GMT

"Janet Wilder" wrote in message
news:518448d0$0$26859$c3e8da3

>>> I almost got to visit with him. We were on a cruise ship sailing around
>>> New Zealand and were supposed to put into port where he lived, but
>>> something happened to the propeller and the ship did not stop. I had no
>>> way of notifying him other than by email, nor did I have a phone. He was
>>> very upset as was I. We had been corresponding for some time, but he
>>> never forgave me for the ship not putting in.

Of course you know he forgave you, so that's tongue in cheek right? :-)

Cheri

Moroccan Chicken Casserole ???

Todd — Mon, 29 Apr 2013 04:32:59 GMT

On 04/28/2013 09:32 PM, Todd wrote:
> This seems like a recipe even I could do.
> http://www.marksdailyapple.com/moroc...ken-casserole/

Gave it a try.

I actually reclaimed my food processor and ran the cauliflower
through the blade I use to use for hash browns. The
cauliflower actually came out like rice. (Yes it was fun.)

I dropped the "garnish" (waste of food), the coriander, cumin,
and the "better call 911" cilantro. I doubled the turmeric
to add the warmth lost by the above.

And, if you are reading the original reference, yes, I doubled
the garlic. So, sue me! (Garlic is proof God loves us, not beer).

Both of us loved it!

The Bunny cracked a Funny: this is what happens when Spanish
Rice goes bad.

This is the recipe I came up with. It is a work in progress.
Any alternations/amendments/suggestions are always appreciated!

Thank you all for the help and moral support. You guys are
a blessing.

I actually cooked something nice! Go figure. :-)

-T

Moroccan Chicken Casserole:
Original reference:
http://www.marksdailyapple.com/moroc...ken-casserole/

Ingredients:

8 pieces of chicklen (thighs and/or legs), ~ 2 to 4 lbs
1 small head cauliflower
2 tablespoons butter
1 onion, finely chopped
4 garlic cloves, finely chopped
3 small carrots, sliced
1 teaspoon paprika
2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon sprinkle of cayenne
1 red bell pepper, cut into thin strips, then in half
3 big tomatoes diced
1/4 cup minced parsley
2 tsp salt
1 cup water

Directions:

The base of the casserole is cauliflower grated into a rice-like
texture. Chop the head of cauliflower into small pieces. Push the
pieces through a food processor using the grating blade. Spread
the grated cauliflower out in a 9�13 rectangular baking pan.
cauliflower rice

Salt and pepper the chicken. Melt 1 tablespoon of butter in a
saute pan over medium high heat. Add the chicken, browning well,
about 3-5 minutes a side.

Remove the chicken from the hot pan and set aside. Turn heat down
to medium and add onion, ginger, garlic and carrots. Cook until the
onions are soft. Add remaining tablespoon of butter and all spices.
Stir well.

Add red pepper, the can of tomatoes, minced parsley, water and salt.
Return the chicken to the saute pan and simmer for 3-5 minutes.

Pour the chicken mixture over the cauliflower and mix really well,
so the cauliflower is completely covered by the sauce. Cover the
pan and bake for 35 minutes on medium low. Remove the lid and cook
for 25 minutes more.