barbie gee > wrote:
>
>
> On Sun, 24 Apr 2016, jmcquown wrote:
>
>> On 4/24/2016 2:53 PM, cshenk wrote:
>>> sf wrote in rec.food.cooking:
>>>
>>>> On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" > wrote:
>>>>
>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>
>>>>>> That's our dinner. We had that freak heat wave and now it is cool
>>>>>> and rainy. So I made the stew. It smelled so good while cooking
>>>>>> that the cats looked up at me with big eye, licking their lips.
>>>>>> It has potatoes, white beans, creamed corn, corn, peas, green
>>>>>> beans onions, celery, salt, pepper, parsley and bay leaves. Also
>>>>>> a very small amount of Wondra flour. The creamed corn was a boo
>>>>>> boo. I don't usually buy it and didn't realize I had grabbed the
>>>>>> wrong can until I saw it going in. It did add nice body to it so
>>>>>> it needed very little thickening.
>>>>>
>>>>> With minor variation, that is called burgoo here.
>>>>
>>>> I've looked at burgoo recipes before and not wanted to try it, but
>>>> Julie's version sounds good to me. I realize now that I've make Caldo
>>>> Verde several times that potato starch alone (even from yellow
>>>> potatoes) thickens well, but I like the creamed corn idea. I'd
>>>> probably throw in some whole kernels "just because", but that's me.
>>>
>>> I posted a few that show a lot of variation and her recipe title was a
>>> chicken stew so maybe it was not meatless (didnt see meat in the
>>> ingredients but thats ok, none of us post perfectly).
>>>
>>> I liked her version too. Even if the recipes I had in stock do not
>>> show it, canned creamed corn is very commonly added. The potato feels
>>> one off to me but the general versions use it so I'm the oddball there.
>>>
>> To me, the addition of white beans AND potatoes in this dish seemed off.
>> Double the starch.
>
> actually, it's all very starchy;
> white beans
> corn
> potatoes
> peas
>
>

And flour. It's a diabetic nightmare.

--
jinx the minx