Vicki Beausoleil wrote:
Sherry wrote:

"Pete Romfh" wrote in
:

snip
Thanks for the info. I'm counting daily steps (6000
average) and hitting the treadmill (2, 20 min miles) at
least 3X/week. I got attacked by an Indian buffet and 2
cookies during a business conference yesterday. Today
we're having the TG Potluck in the office. Everyone
waits to see what "the chef" will bring.

This time it's vegetable-cornbread dressing (from the
ideas discussed on A.S.D.) and roasted-garlic mashed
cauliflower. If it's successful I'll write up the
recipe for the dressing and post it.

The cauliflower recipe is available at:
http://www.bigoven.com/recipe159985

The cauliflower sounds good - but I'd stay away from the
cornbread since it can be high in sugar plus it has
plain white flour. Looking at some recipes, a serving
is about 30 grams of carbs. Unless you can find a low-
carb version of cornbread, of course. (Love the stuff
and crave good cornbread dripping with butter and
honey.......)

Taking another look at the cauliflower recipe - I see
there's a smidgen of potato flakes in it. That sounds
even tastier yet!

Sherry

Real southern cornbread doesn't have sugar or flour.

2 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
2 cups buttermilk (no substitutions)
2 tablespoons melted bacon drippings, veg. oil or melted
butter

Heat oven to 450. Grease a well-seasoned 9 inch cast iron
skillet with 2 tablespoons oil or bacon drippings. Leave
oil in bottom of pan. Place pan in oven to heat. Combine
ingredients using the muffin method and mix well. Pour
into hot skillet. Batter will sizzle. Bake at 450 for 35
minutes or until golden brown. For a crispier bottom
crust, sprinkle a little cornmeal into pan before adding
batter. Serves 6 to 8

Muffin method: Combine dry ingredients, mix. Combine wet
ingredients, mix. Add wet to dry and mix.

8 servings with 30 grams carbs per serving. Cornbread has
enough character that 'cutting' it with low-carb veggies
is a great way to go for stuffing. Even saturated with
liquid, it holds its own.

---

Using the potato flakes in the cauliflower gives it a
more potato-y mouth feel. Low carbers achieve the same
result by adding full fat cream cheese, about 4 oz. per
head of cauliflower.

Vicki

That's a great idea.
I'll give it a try.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

"Pete Romfh" wrote in message
...
I held out fairly well with mostly "good" choices until later in the
afternoon. a medium brownie w/ no frosting) kept calling out softly, "I'm
here! Come eat me!". So, extra time on the treadmill this evening and
lower-than-average diet tomorrow.

Pete, are you testing after these food items blandish you with sweet
nothings? I find high bg readings are a sure-fire way of enabling me to turn
the date down... especially once you've read this:
http://www.geocities.com/lottadata4u...gartargets.htm

I still listen to some food items, but generally only if the date involves a
walk immediately afterwards!

Nicky.

--
A1c 10.5/5.6/6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
"Pete Romfh" wrote in
message ...
I held out fairly well with mostly "good" choices until
later in the afternoon. a medium brownie w/ no frosting)
kept calling out softly, "I'm here! Come eat me!". So,
extra time on the treadmill this evening and lower-than-
average diet tomorrow.

Pete, are you testing after these food items blandish you
with sweet nothings? I find high bg readings are a sure-
fire way of enabling me to turn the date down...
especially once you've read this:
http://www.geocities.com/lottadata4u...gartargets.htm

I still listen to some food items, but generally only if
the date involves a walk immediately afterwards!

Nicky.

I wasn't too high that evening. I'll try testing 1 or 2 hrs. PP and see what
they do.
Too bad there isn't "protection" for some of those kind of dates.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

Vicki Beausoleil wrote in
:

snip
Real southern cornbread doesn't have sugar or flour.

snip
8 servings with 30 grams carbs per serving. Cornbread has enough
character that 'cutting' it with low-carb veggies is a great way to
go for stuffing. Even saturated with liquid, it holds its own.

---

Using the potato flakes in the cauliflower gives it a more potato-y
mouth feel. Low carbers achieve the same result by adding full fat
cream cheese, about 4 oz. per head of cauliflower.

Vicki


Sounds yummy, but at 30 grams of carbs per serving, that leaves 15
grams for that meal..... Wonder how much fiber is in it? Would it
make a difference depending on how fine the cornmeal is ground?
Cornmeal doesn't have much fiber according to the label. Of course, I
could add ground flax or some other high fiber grain (wondering how
much that would alter the taste...)

Hmmm. cream cheese in the cauliflower. Sounds interesting. I do love
cauliflower au gratin - cook it down quite a bit - slightly mushy but
not pureed - and then pour cheese sauce with a dash of dry mustard in
it over the cauliflower.

Sherry

"Pete Romfh" wrote in message
...
I wasn't too high that evening. I'll try testing 1 or 2 hrs. PP and see
what
they do.
Too bad there isn't "protection" for some of those kind of dates.

Hmm - if I have diet police along, I've been known to eat things just to
spite "them" anyway. Sigh. Headology's the hardest battle!

These days, I'll pick low-carb over low-calorie from time to time, to make
sure I have treats. I bake almond muffins or brownies and keep them in the
freezer, so that if a high-carb treat tries to proposition me, I can
truthfully say I'd rather stay home and wash my hair : )

Nicky.

--
A1c 10.5/5.6/6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

"Sherry" wrote in message
. 97.142...
Sounds yummy, but at 30 grams of carbs per serving, that leaves 15
grams for that meal..... Wonder how much fiber is in it? Would it
make a difference depending on how fine the cornmeal is ground?
Cornmeal doesn't have much fiber according to the label. Of course, I
could add ground flax or some other high fiber grain (wondering how
much that would alter the taste...)


My bag of cornmeal says 3g carb per 1/4 cup of cornmeal.

--
No Husband Has Ever Been Shot While Doing The Dishes

"Alice Faber" wrote in message
...

My bag of cornmeal says 3g carb per 1/4 cup of cornmeal.

Get a second opinion! Seriously, that seems way low. USDA data base says
26.8 g carb per 1/4 cup, of which 2.6 are fiber.


Sorry, that should have read 3g fiber per 1/4 cup of cornmeal

--
No Husband Has Ever Been Shot While Doing The Dishes