RAM Food Poll by demand (WWWOT)
Beth Tindall
free) -- but I've received a couple of notes reminding me that it's been
awhile since our last Beth WWOT Food Poll -- and they were actually ASKING
for a new one! Go figure.
Being a generally amiable sort of person <snort> I thought I'd go along
with this request...so here we have it -- a new RAM Food poll.
Today's challenge:
You are making dinner which consists of chicken breasts, rice and one
vegetable. What dish do you make? What kind of rice? What veggie?
Seasonings? Bonus points given for casseroles that involve cream of
celery soup, deductions taken for anything with mushrooms involved.
Beth (whose other poll choice was "what one kind of cake would you declare
repercussionless" but I think I did that one already)
Beth Tindall
"Beth Tindall" <be...@cinSINcinnati.com> wrote in message
> You are making dinner which consists of chicken breasts, rice and one
> vegetable. What dish do you make? What kind of rice? What veggie?
> Seasonings?
answering my own poll, I would have to say that I'd make Italian garlic
chicken (marinated in Kraft Zesty Italian dressing, slurp) with rice made
with lots of garlic (probably just use the same dressing and mix it in the
rice) and fresh green beans. Lots of them. Plain, nothing on them (okay,
maybe a little salt). Yummmmmmmmm.
Beth
ntn
"Beth Tindall" <be...@cinSINcinnati.com> wrote in message
(garlic is good in everything except, maybe, some ice cream). Then add
unhulled brown rice and water to the same skillet with some bay leaves,
cover and cook the rice until 'there's just holes where the water was'. Cut
up some broccoli and add it to the mix, stir well and simmer until the
broccoli isn't quite as hard as it was. Melt some Velveeta cheese in it if
you want to.
Tasty, reasonably healthy, and only one pan to clean.
--
Tommy
MC
> You are making dinner which consists of chicken breasts, rice and one
> vegetable. What dish do you make? What kind of rice? What veggie?
> Seasonings? Bonus points given for casseroles that involve cream of
> celery soup, deductions taken for anything with mushrooms involved.
I combine the rice with the veggie, of course! My favorite side dish is
broccoli-cheese-rice casserole. Not the yucky, sloppy kind from Luby's, but
made with fresh broccoli and Velveeta mixed with other cheeses. It's yummy.
Melissa, wondering if there's any broccoli in the fridge.....
Bridget
>Slice the chicken in strips and sauté it in a little olive oil and garlic
>(garlic is good in everything except, maybe, some ice cream). Then add
>unhulled brown rice and water to the same skillet with some bay leaves,
>cover and cook the rice until 'there's just holes where the water was'. Cut
>up some broccoli and add it to the mix, stir well and simmer until the
>broccoli isn't quite as hard as it was. Melt some Velveeta cheese in it if
>you want to.
>
>Tasty, reasonably healthy, and only one pan to clean.
When's dinner?
--
He who laughs last didn't get the joke-Anon.
http://www.geocities.com/Athens/3803
(dust while you're there, please)
Bridget
<be...@cinSINcinnati.com> wrote:
>You are making dinner which consists of chicken breasts, rice and one
>vegetable. What dish do you make? What kind of rice? What veggie?
>Seasonings? Bonus points given for casseroles that involve cream of
>celery soup, deductions taken for anything with mushrooms involved.
Throw all in pot of water - add seasonings- simmer-voila
Chicken soup w/ rice.
Keeping it simple,
B.
Tama Filipas
Sautee (3) boneless/skinless chicken breasts in olive oil and lots of
freshly crushed garlic. Cut chicken up into bite-sized pieces. Add soy
sauce, water, a dash of vinegar, and about a teaspoon and a half of
sugar. Add a sliced onion here if Beth's not looking (and celery and
julienned carrot if she's left the room). Add cayenne pepper to your
liking. Let it percolate a little more. Meanwhile the basmati (or
jasmine) rice is cooking in another pot, fresh broccoli cooking in yet
a 3rd pot.
Serve with rice on the bottom, topped with chicken and lots of its
sauce, broccoli around the edges. The most finicky child ~ever~ eats
this, and would eat it every night if I was willing to do all the
dishes on a daily basis, which I'm not. We have it about every week or
10 days.
Tama
Beth Tindall
"Tama Filipas" <fil...@slip.net> wrote in message
> Add a sliced onion here if Beth's not looking (and celery and
> julienned carrot if she's left the room).
I saw that!!
but it sure sounds good....
Beth
Gml...@scvnet.com
a vegetable. I would make chicken with a peach/ginger/teriyaki sauce
using peach jam, teriyake marinade, ginger and cloves. I use white
Basmati rice from Trader Joes. The vegetable could be either asparagus
or corn.
Marie
Beth Tindall wrote:
>
> You are making dinner which consists of chicken breasts, rice and one
> vegetable. What dish do you make? What kind of rice? What veggie?
> Seasonings?
Note: Return address altered to deflect junk e-mail.
Delete the leading "G" in the address when replying.
ell...@webtv.net
broiler, not a barbecue.) Mash up a garlic clove, blend with a little
red wine vinegar, the usual Indian spices (coriander, turmeric,
cardamom, a clove or two, a little cinnamon, a LITTLE chili paste with
garlic. Mix the chicken strips in this, and broil them. This is why you
have to broil, not grill them. (It's easier to broil them whole and cut
them up afterwards, but tastier this way.)
I'm pretty sure there's something else red in them, but I'm upstairs,
and the cookbook isn't.
Jasmine rice with some currants or raisins and (shelled!) pumpkin seeds
thrown in. Cucumbers with yoghurt, lemon juice and mint.
I really prefer bone-in chicken, but Beth is so strict about these
polls.
Ellen
ell...@webtv.net
garlic (garlic is good in everything except, maybe, some ice cream).
Then add unhulled brown rice and water to the same skillet with some bay
leaves, cover and cook the rice until 'there's just holes where the
water was'. Cut up some broccoli and add it to the mix, stir well and
simmer until the broccoli isn't quite as hard as it was. Melt some
Velveeta cheese in it if you want to.
Tasty, reasonably healthy, and only one pan to clean.
Tommy>>
I'll have what he's making.
Ellen
J Wanstrath
I make this combo (with variations of course) once a week, I bake the
chicken in a dish with Italian dressing and water (keeps it moist) and make
Uncle Ben's oriental fried rice (cheating) and carrots or frozen corn or
mixed vegetables. I make an extra piece of chicken and 2-3 days later I
make chicken a la king with cream of celery soup, noodles, a small can of
carrots & peas, lots of shredded cheddar cheese on top and in the last 5
min. or so I put french fried onions on top of the cheese. Yummy!
--Janet
LFortier
I'd bake the chicken parts in orange juice (recipe is in the most recent Joy
of Cooking). Rice would probably be Uncle Ben's Wild Rice mix; sodium
content aside, it' a favorite of mine. I'd do my standard green bean recipe;
frozen green beans cooked with garlic in a tablespoon or so of butter or
olive oil.
And the cake with no repercussions would be the flourless chocolate cake
which I had my other half make for my birthday. Lots of chocolate, lots of
eggs, sugar, with more chocolate and whipping cream for the glaze. Yum!!
Lesley
Beth Tindall
"LFortier" <the_fo...@mindspring.com> wrote in message
news:3ACC629F...@mindspring.com...
> hmmmm. . . so this is how to make a potentially bland meal interesting.
>
> I'd bake the chicken parts in orange juice (recipe is in the most recent
Joy
> of Cooking). Rice would probably be Uncle Ben's Wild Rice mix; sodium
> content aside, it' a favorite of mine. I'd do my standard green bean
recipe;
> frozen green beans cooked with garlic in a tablespoon or so of butter or
> olive oil.
I'm in.
Yummmmmmm.
Beth (who also like Uncle Ben's)
Beth Tindall
<ell...@webtv.net> wrote in message
news:2609-3AC...@storefull-217.iap.bryant.webtv.net...
> I'd make Madhur Jaffrey's spicy red grilled chicken strips (on the
> broiler, not a barbecue.) Mash up a garlic clove, blend with a little
> red wine vinegar, the usual Indian spices (coriander, turmeric,
> cardamom, a clove or two, a little cinnamon, a LITTLE chili paste with
> garlic. Mix the chicken strips in this, and broil them. This is why you
> have to broil, not grill them. (It's easier to broil them whole and cut
> them up afterwards, but tastier this way.)
yuuuuuuum. yuuuuuuuuuuum. I have one of her cookbooks, but I've only tried
one or two of her recipes out of it. This looks so good!
Beth
Beth Tindall
"J Wanstrath" <bog...@fuse.net> wrote in message
news:tcone1n...@corp.supernews.com...
>
> I make this combo (with variations of course) once a week, I bake the
> chicken in a dish with Italian dressing and water (keeps it moist) and
make
> Uncle Ben's oriental fried rice (cheating) and carrots or frozen corn or
> mixed vegetables. I make an extra piece of chicken and 2-3 days later I
> make chicken a la king with cream of celery soup, noodles, a small can
of
> carrots & peas, lots of shredded cheddar cheese on top and in the last 5
> min. or so I put french fried onions on top of the cheese. Yummy!
>
> --Janet
<making notes> sounds good.... both of them!
Beth
Thelma Lubkin
: You are making dinner which consists of chicken breasts, rice and one
: vegetable. What dish do you make? What kind of rice? What veggie?
: Seasonings? Bonus points given for casseroles that involve cream of
: celery soup, deductions taken for anything with mushrooms involved.
You and I had better not go out to eat together -- I can have
an entire meal ruined by the vaguest hint of cooked celery ...
and I love mushrooms of every variety.
We can cook for each other at home, though: my chicken curry, a
recipe I got from a Sri Lankan lady, hasn't a hint of mushroom
in it. All it needs is some utterly plain basmati rice, and
I'll go along with your later selection of plain green beans
for the vegetable. [Mango yogurt for dessert, even if you don't
want to know]
--thelma
Beth Tindall
"Thelma Lubkin" <the...@alpha2.csd.uwm.edu> wrote in message
> You and I had better not go out to eat together -- I can have
> an entire meal ruined by the vaguest hint of cooked celery ...
> and I love mushrooms of every variety.
>
> We can cook for each other at home, though: my chicken curry, a
> recipe I got from a Sri Lankan lady, hasn't a hint of mushroom
> in it. All it needs is some utterly plain basmati rice, and
> I'll go along with your later selection of plain green beans
> for the vegetable.
I don't like cooked celery, but I can eat it or ignore it okay. Mushrooms
infect the entire dish, however. I love all sorts of curries, so cook it
up! I like any kind of rice, and I'll eat any vegetable except artichokes
or okra when it's cooked slimy. I've desensitized myself to cauliflower
and can now eat it cooked, er, or overcooked. But I have to be really
hungry or the dish has to be particularly tempting before I even go there.
So, wanna pass on your chicken curry recipe?
Beth <grabbing pen>
ntn
news:20fnct45ng76465p7...@4ax.com...
> On Wed, 4 Apr 2001 17:31:25 -0500, "ntn" <nt...@springmail.com> wrote:
>
> >Slice the chicken in strips and sauté it in a little olive oil and garlic
> >(garlic is good in everything except, maybe, some ice cream). Then add
> >unhulled brown rice and water to the same skillet with some bay leaves,
> >cover and cook the rice until 'there's just holes where the water was'.
Cut
> >up some broccoli and add it to the mix, stir well and simmer until the
> >broccoli isn't quite as hard as it was. Melt some Velveeta cheese in it
if
> >you want to.
> >
> >Tasty, reasonably healthy, and only one pan to clean.
> When's dinner?
After writing it out yesterday afternoon, I went home and made it for dinner
last night. Still have leftovers, though. Want me to send them along?
--
Tommy
Greenbanks
>julienned carrot if she's left the room).
Those don't count as vegetables in this case -- they are Seasonings! (yeah,
that's it...)
Sounds purely yummy...
M'Lou
mike weber
>You are making dinner which consists of chicken breasts, rice and one
>vegetable. What dish do you make? What kind of rice? What veggie?
>Seasonings? Bonus points given for casseroles that involve cream of
>celery soup, deductions taken for anything with mushrooms involved.
>
GI's Hungry Visitor Chicken Breasts (from the Food Stamp Gourmet)
White rice -- since the chicken has a rather delicately-flavoured
reduced cream sauce and a browned cheese crust, you don't want
anything stronger-flvoured.
There isn't really any veggie i'd choose with that -- a good green
salad with a mild ranch dressing would be good, though.
--
=============================================================
"They put manure in his well and they made him talk to lawyers!"
-- Cat Ballou
mike weber -- kras...@mindspring.com
Book Reviews & More -- http://electronictiger.com
ell...@webtv.net
<<Use can of cream-of-celery soup to pound chicken breasts until they
are a bit less than half their original thickness. Put the can back in
the cupboard.>>
What a blatant (though ingenious) attempt to get extra points and curry
favor.
Mmmm . . . curry.
Ellen
Pam K
Oh, dear God, what do I do?
Bear in mind that I ask this very question (rice, chicken, veg) almost
every night. No wonder the kids always want pizza.
It would have to be chicken in a spicy Thai-inspired peanut sauce,
jasmine rice, and broccoli.
Pam K (hungry)
Pam K
Hey, I'm thinking that you didn't know what to have for dinner last
night. Gee, who could you ask for ideas....
Pam K (writing down all ideas)
Ila Dalcourt
> You are making dinner which consists of chicken breasts, rice and one
> vegetable. What dish do you make? What kind of rice? What veggie?
> Seasonings?
I'd make one of my favourite meals: chicken curry served over Basmati rice
with a spinach saag on the side. That's spinach sautéed with chopped onions in
butter with cumin, turmeric, garam masala, chillies, salt, and pepper. You
then stir in a bit of batter made with chickpea flour and water.
Cheers,
Ila :-)
--
Faith is a knowledge within the heart, beyond the reach of proof.
____Kahlil Gibran
j.w.
Beth Tindall wrote:
<A food poll - that's one way to get me back out of the rafters <g>>
>
> Today's challenge:
>
> You are making dinner which consists of chicken breasts, rice and one
> vegetable. What dish do you make? What kind of rice? What veggie?
> Seasonings? Bonus points given for casseroles that involve cream of
> celery soup, deductions taken for anything with mushrooms involved.
>
Brown chicken breasts in a skillet. Add vegetable of choice, cut up the
way you like it (I usually use onions, or peppers, or tomatoes). Add
garlic, hot sauce, any other seasonings you fancy. Add about a cup of
rice. Add twice as much liquid (stock, water....what you have). Bring to
a boil. Cover. Simmer for about 20 minutes. Eat.
j.w. (firm believer in the Throw In What You Have school of cooking)
--
"You can clutch the past so tightly to your chest that it leaves your
arms too full to embrace the present" Jan Glidewell, quoted in
"Succulent Wild Woman" by Sark
Piliki
frozen peas, mix with cream of celery soup, slurp of milk, dash of salt,
pepper and a dollop of marge, top with Ritz cracker crumbs, bake. Take
to church for the Dish to Pass supper.
OC, tuna noodle casserole is better! Just ask Garrison but I think
that's only for Lutherans.
Piliki
Bridget
>After writing it out yesterday afternoon, I went home and made it for dinner
>last night. Still have leftovers, though. Want me to send them along?
If it means I don't have to cook? Gladly :-)
B.
Beth Tindall
"Pam K" <my2...@yahoo.com> wrote in message
> Hey, I'm thinking that you didn't know what to have for dinner last
> night. Gee, who could you ask for ideas....
>
> Pam K (writing down all ideas)
you're part right, Pam. We had a delicious rice and chicken dish that
night for dinner, but I'm always looking for good ideas. There are some
really creative cooks on RAM who come up with some good ideas. Already
I've been introduced to some new combos I wouldn't ordinarily do. KS's
recipe for Chicken with Peeps was over the top though. And Ila describes
her homecooking just to torture me. The keyboard is too covered with drool
to respond to her. Piliki really got into the spirit of things, too! Any
recipe with Ritz cracker toppings is likely to get a second look from me.
I won't mention the heathen who besmirched the midwestUS staple of canned
soup, however. Hmmmph.
Beth
ara...@webtv.net
Being lazy and arthritic, I like to put a whole fryer into an
eartheware casserole on a bed of white or brown rice, carrot pieces, and
dried onion (lots). I pour on a can of chicken broth, cover, and bake
at 375° F for 90 minutes or so, remove the cover and let it brown for
another 20 minutes give or take.
Meat falls off the bones, can be served with a spoon. Great with a
green salad.
Leftovers, if any, can be warmed up with masala sauce, or with Thai
peanut sauce. Yummy!
Ara
ell...@webtv.net
<<Being lazy and arthritic, I like to put a whole fryer into an
eartheware casserole on a bed of white or brown rice, carrot pieces, and
dried onion (lots). I pour on a can of chicken broth, cover, and bake at
375° F for 90 minutes or so, remove the cover and let it brown for
another 20 minutes give or take.
Meat falls off the bones, can be served with a spoon.
Great with a
green salad.>>
Wowee! This sounds perfect. How much rice do you suppose you use? And
is it a regular size can of, say, College Inn broth, or the smaller
Campbells?
Ellen
BoxHill
a little oil, add a can of coconut milk, simmer for a few minutes, add chicken
breasts cut into diagonal thin slices, simmer til done, scatter handful of
fresh basil and kaffir lime leaf chiffonade on top), serve with jasmine rice
cooked in chicken broth, and on the side blanched and roughly chopped red swiss
chard quickly stir-fried with garlic, and a bit of oyster sauce and soy sauce.
Janet
//Dear Artemesia! Poetry's a snare:
//Bedlam has many Mansions: have a care:
//Your Muse diverts you, makes the Reader sad:
//You think your self inspir'd; He thinks you mad.
BoxHill
>> broiler, not a barbecue.) Mash up a garlic clove, blend with a little
>> red wine vinegar, the usual Indian spices (coriander, turmeric,
>> cardamom, a clove or two, a little cinnamon, a LITTLE chili paste with
>> garlic. Mix the chicken strips in this, and broil them. This is why you
>> have to broil, not grill them. (It's easier to broil them whole and cut
>> them up afterwards, but tastier this way.)
>
>yuuuuuuum. yuuuuuuuuuuum. I have one of her cookbooks, but I've only tried
>one or two of her recipes out of it. This looks so good!
>
>Beth
I have three or four of her books and I use them all the time. Her food is
GREAT.
BoxHill
>less than half their original thickness. Put the can back in the cupboard.
Yes!
Jane McRae
<ara...@webtv.net> wrote in message
news:16585-3A...@storefull-287.iap.bryant.webtv.net...
< Being lazy and arthritic, I like to put a whole fryer into an
<eartheware casserole on a bed of white or brown rice, carrot pieces, and
<dried onion (lots). I pour on a can of chicken broth, cover, and bake
<at 375° F for 90 minutes or so, remove the cover and let it brown for
<another 20 minutes give or take.
< Meat falls off the bones, can be served with a spoon. Great with a
<green salad.
Does anyone but me remember how good stewing chickens tasted? And how many
years has it been since we were able to buy them (at least here in the
U.S.)?
Jane M.
JLS411
In article <20010405140736...@ng-co1.aol.com>, darve...@aol.com
(Naomi Darvell) wrote:
<< >You are making dinner which consists of chicken breasts, rice and one
>vegetable. What dish do you make? What kind of rice? What veggie?
>Seasonings? Bonus points given for casseroles that involve cream of
>celery soup, deductions taken for anything with mushrooms involved.
>
Prepare arborio rice with chicken broth and a lot of butter.
Use can of cream-of-celery soup to pound chicken breasts until they are a bit
less than half their original thickness. Put the can back in the cupboard. >>
<SNORK>
Jenni :-)
"Let the mayhem begin."
--Alan, "General Hospital"
Bud Beckman
> X X <
> Does anyone but me remember how good stewing chickens tasted? And how many
> years has it been since we were able to buy them (at least here in the
> U.S.)?
> Jane M.
They were laying chickens, supposedly too tough for a pullet, a young'n.
Bud, and no I don't see many here either, though I still see them from
time to time
ara...@webtv.net
Ellen asked about amounts of rice and broth in my chicken recipe.
One nice thing about it is that you can easily adjust amounts of both
for the number of people you will be serving. And also for the kind of
rice you choose. Putting in a little more liquid than the rice package
calls for, like some water added to the broth, is a safeguard against
the rice ending up too dry in the casserole pot I use. You will
discover the right amount that suits your own pot.
For 3 or 4 people, I use 1-3/4 cups of quick brown rice and about 2
cups of broth (a can of Campbell's both is 1-3/4 cups. I add ~ 1/4 cup
of water to this.). I sometimes use my own broth made from the chicken
carcass of the previous time I made this recipe.
The carcass also makes good soup.
Enjoy! Ara
Mitchy
>
>"Beth Tindall" <be...@cinSINcinnati.com> wrote in message
>
>> You are making dinner which consists of chicken breasts, rice and one
>> vegetable. What dish do you make? What kind of rice? What veggie?
>> Seasonings?
Chicken - mash some garlic and herbs into a large amount of butter (the
choice of herbs is entirely up to you; I use parsley and chives). Then
stuff about 3/4 of the paste UNDER the skin of the chicken. It takes a
bit of work to create a pocket between the skin and the breast of the
chicken but it can be done, with a little patience. Press down on the
skin and smooth the paste down and around as much of breast as possible.
Cut some notches in the legs and push in the rest of the paste. Put some
slices of lemon in the cavity (gives a lovely taste), cover with foil
and roast until done. You can uncover the chicken for the last twenty
minutes or so to brown.
Serve with wild rice and a salad.
*drools*
--
Mitchy
-------------------------------------------
The early bird may get the worm,
But the second mouse gets the cheese.
-------------------------------------------
Carol Dickinson
> years has it been since we were able to buy them (at least here in the
> U.S.)?
> Jane M.
Huh? I bought one today
Carol
Jane McRae
"Carol Dickinson" <dd...@alaska.net> wrote in message
news:3AD146...@alaska.net...
Hmmph. I'm coming to your town. Every chicken in my local stores is of the
Perdue/Tyson/or similar generic variety.
Jane
ell...@webtv.net
the Perdue/Tyson/or similar generic variety.
Jane>>
We usually see them here only around the Jewish holidays. They're
labeled "stewing fowl." We don't get on a regular basis. To me,
they're really only good for soup.
You can substitute a smallish roasting chicken though, if you want to
make chicken in the pot, or chicken fricassee.
Just don't use Perdue. (Tyson's fine--but wash it!)
Ellen
Carol Dickinson
> which I had my other half make for my birthday. Lots of chocolate, lots of
> eggs, sugar, with more chocolate and whipping cream for the glaze. Yum!!
>
> Lesley
OK Nobody else did so I'll bite. That flourless cake sounds interesting
since as a diabetic flour is the enemy. How do you make it?
Carol
J&J
> OK Nobody else did so I'll bite. That flourless cake sounds interesting
> since as a diabetic flour is the enemy. How do you make it?
> Carol
I've never made it but here's one
http://cakerecipe.com/AZ/FlourlessChocolateCake.asp
judi
Carol Dickinson
It looks a lot like a meringue but with the fat from the chocolate it
might turn out something like a brownie. Worth trying. Great recipe for
a diabetic who isn't worried about fats.
Interesting site. Thanks.
Carol
Grant Dixon
ahead of time if he is tripping over something already covered.
If flour is bad for diabetics how about nuts? In my repertoire of desert
making I have collected recipes for a number of tortes, some chocolate.
Basically a torte is a cake with flower being replaced by nuts. I have
been told that these are hard to make but that is just poppy cock. If
anyone wants a recipe for a chocolate torte made with poppy seeds or one
made with walnuts grab me by e-mail. They are kick-ass cakes as the jocks
say.
Grant
"Carol Dickinson" <dd...@alaska.net> wrote in message
news:3AD698...@alaska.net...
Barry Volkman
stir fry it, roast it, barbeque it, and keep your kitchen cool-important
in Florida.
Bary
Carol Dickinson (dd...@alaska.net) wrote:
: > Does anyone but me remember how good stewing chickens tasted? And how many
: Carol
--
Barry Volkman
ggge...@bcfreenet.seflin.lib.fl.us
Carol Dickinson
Flour is OK for nuts. :D
In my repertoire of desert
> making I have collected recipes for a number of tortes, some chocolate.
> Basically a torte is a cake with flower being replaced by nuts. I have
> been told that these are hard to make but that is just poppy cock. If
> anyone wants a recipe for a chocolate torte made with poppy seeds or one
> made with walnuts grab me by e-mail. They are kick-ass cakes as the jocks
> say.
>
> Grant
So these are made with whole seeds or nuts not from nut flour? Many
diabetics who have their cholesterol and triglycerides under control
depend heavily on nuts.
I'd love to see them Grant.
Carol
BoxHill
>diabetics who have their cholesterol and triglycerides under control
>depend heavily on nuts.
>
I've got recipes for several types of flourless cakes. One kind is composed
largely of eggs, chocolate, and sugar. Another uses ground nuts, and comes both
with and without chocolate. Yet another uses ground nuts and potato starch
instead of flour (this one is parve, should you ever need to bring a dessert to
a seder).
They've all got sugar. Isn't that a problem for diabetics?
Carol Dickinson
>
> >So these are made with whole seeds or nuts not from nut flour? Many
> >diabetics who have their cholesterol and triglycerides under control
> >depend heavily on nuts.
> >
>
> I've got recipes for several types of flourless cakes. One kind is composed
> largely of eggs, chocolate, and sugar. Another uses ground nuts, and comes both
> with and without chocolate. Yet another uses ground nuts and potato starch
> instead of flour (this one is parve, should you ever need to bring a dessert to
> a seder).
>
> They've all got sugar. Isn't that a problem for diabetics?
> Janet
yes all starches. So thats sugars starchy everything like grains cereals
flours from all starchy products rice corn beans root vegetables like
potatos beets carrots parsnips rutabaga anything that tastes sweet like
fruits etc.
We have to regulate all of them.
But yes I'd love to see the flourless cake recipes especially if you
have some that don't have chocolate.
Carol