On Fri, 12 Mar 2004 21:55:49 +1100, Alan >
wrote:

>I'll post the occasional recipe here for those that are interested. I
>used to post them in a.f.d., but I got the impression that there weren't
>a lot of readers there.
>
>The only thing they will have in common is that they don't give me
>spikes :-)
>
>Cheers, Alan, T2, Australia.

X-posted to a.f.d and a.s.d. Originally in a.f.d as Avocado Dip but
there seems to be a limited readership there.

Okay, this is number two. Renamed guacamole in deference to the
Calfiornians.

My Cheesy Guacamole

1 moderate size ripe avocado.
¼ to 1/2 cup chopped celery
¼ cup chopped onion
¼ cup chopped red capsicum (bell pepper)
1 chopped hot chili pepper (to your taste, or chili flakes)
½ minced clove of garlic
30g chopped cheddar cheese
30g light philadelphia or ricotta or cottage cheese
2 teaspoons grated parmesan
a squeeze of lemon or lime juice
1/2 tsp minced/grated ginger (optional)
salt and pepper to taste

All ingredients are extremely approximate and dependant on what's in the
fridge.

Peel and seed avocado, mix all ingredients.
Adjust dryness with a little olive or peanut oil if necessary until a
smooth paste is obtained.

If using a food processor, add the solid vegetable ingredients last and
process briefly to retain some texture.

Serve with slices of carrot, celery or similar for dipping. Low-fat
crackers may be OK depending on your carb requirements.

carbs, fat etc - not the faintest idea (low, and depends how much you
have and whether you use veges or crackers to dip). Check your own BG at
one and two hours, mine is usually good after this.

Use it to fill the "gotta have something" gap between meals.


Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.

Alan wrote:

Geez, you are good. I generally grab an avocado or tzatsiki
dip off the supermarket shelf Oh, or hommus...

On Sat, 13 Mar 2004 06:50:25 +1100, Alan >
wrote:

>>I'll post the occasional recipe here for those that are interested.

Number three.

Lasagne

Originally on the back of a "Zafarelli" pack, modified slightly.

You'll need a lightly oiled lasagne baking dish, approximately
325x225x50 mm or 13" x 9" x 2".

Ingredients

250 gm ( ½ lb) of lasagne sheets. Most no longer need pre-cooking, but
check the label just in case.
250 to 300 gms ( ½ to ¾ lb) grated mozzarella cheese.
Grated parmesan cheese.

Meat Sauce:

2 to 3 tablespoons Olive oil
2 chopped medium onions
125 gm ( ¼ lb) roughly chopped bacon or ham
250 to 300 gms ( ½ to ¾ lb) of minced (ground) beef
1 ½ cups water
3 cloves garlic, minced
2 x 400 gm (14 oz) undrained cans of peeled tomatos, or equivalent in
ripe fresh tomatoes, chopped.
¼ cup tomato paste
salt, pepper to taste
1 teaspoon basil, 1 teaspoon oregano or chopped fresh equivalent.

Bechamel Sauce:

2 tablespoons olive oil
2 tablespoons plain flour
600 mls (1 pint) milk
½ teaspoon of grated nutmeg
salt, pepper to taste

Method, including meat fat reduction

In a large saucepan, gently fry the onion and bacon in a little olive
oil until onion is translucent and most of the fat has rendered out of
the bacon. Add the minced beef and stir over moderate heat until the
meat has browned and seperated. Add the water and simmer for ten
minutes. Reserve the liquid by pouring through a strainer. Put the meat
aside, and store the liquid in the fridge to let the fat rise to the
top. Add an ice cube or two if you want to speed the process up. Use a
"fat/oil seperator" if you have one.

Gently fry the garlic in a little oil over moderate heat, stirring until
just browned. Add the chopped tomatoes with their juice and bring to a
slow simmer. Then add herbs and seasoning. Simmer for 30 - 40 minutes,
stirring occasionally. Add just a little water if it starts to get too
thick.

Skim the fat from the reserved liquid and combine it with the tomatoes
and the reserved meat. Add the tomato paste and simmer for another
thirty minutes, stirring occasionally. Now do the:

Bechamel sauce

Stir the flour and oil together over low heat. Increase the heat
slightly, and continue stirring while gradually adding milk. Add the
nutmeg and seasoning, continuing to stir until the sauce is smooth and
thick.

Assembly

Spread a thin layer of the meat sauce over the base of the lasagne dish
and cover with one layer of lasagne. Then spread about 1/3 of the
remaining meat sauce, followed by 1/3 of the bechamel sauce, and 1/3 of
the mozzarella. Repeat the lasagne/meat/bechamel/cheese process until
you have three layers. And remember it doesn't have to be perfect.
Liberally sprinkle the final cheese layer with grated parmesan.

Bake in a moderate (180 C, 360 F) for about 40 minutes or until cooked
when tested with a skewer. If the top browns too quickly, loosely cover
with aluminium foil. Let stand for 10 - 15 minutes before serving.

I cut it into 12 serves; non dieters/diabetics usually make it 8.

Serve it with a side green salad. I freeze individual serves in plastic
containers for later use. When re-heating, add a little water and
sprinkle some fresh cheese on the top.

Carbs (lasagne sheets, milk, tomatoes), fat (cheese, meat), ??
You test - but it doesn't spike me.
If someone wants to work it out, let me know :-)


Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.

Sadly, Alan, this one *would* spike me. I just can't do pasta of any kind
at all.
OTOH, Jennnifer once posted a recipe that used slices of egg plant
(aubergine) instead of the pasta sheets. Yummy.

Annette.

"Alan" > wrote in message
...
> On Sat, 13 Mar 2004 06:50:25 +1100, Alan >
> wrote:
>
> >>I'll post the occasional recipe here for those that are interested.
>
> Number three.
>
> Lasagne
>
> Originally on the back of a "Zafarelli" pack, modified slightly.
>
> You'll need a lightly oiled lasagne baking dish, approximately
> 325x225x50 mm or 13" x 9" x 2".
>
> Ingredients
>
> 250 gm ( ½ lb) of lasagne sheets. Most no longer need pre-cooking, but
> check the label just in case.
> 250 to 300 gms ( ½ to ¾ lb) grated mozzarella cheese.
> Grated parmesan cheese.
>
> Meat Sauce:
>
> 2 to 3 tablespoons Olive oil
> 2 chopped medium onions
> 125 gm ( ¼ lb) roughly chopped bacon or ham
> 250 to 300 gms ( ½ to ¾ lb) of minced (ground) beef
> 1 ½ cups water
> 3 cloves garlic, minced
> 2 x 400 gm (14 oz) undrained cans of peeled tomatos, or equivalent in
> ripe fresh tomatoes, chopped.
> ¼ cup tomato paste
> salt, pepper to taste
> 1 teaspoon basil, 1 teaspoon oregano or chopped fresh equivalent.
>
> Bechamel Sauce:
>
> 2 tablespoons olive oil
> 2 tablespoons plain flour
> 600 mls (1 pint) milk
> ½ teaspoon of grated nutmeg
> salt, pepper to taste
>
> Method, including meat fat reduction
>
> In a large saucepan, gently fry the onion and bacon in a little olive
> oil until onion is translucent and most of the fat has rendered out of
> the bacon. Add the minced beef and stir over moderate heat until the
> meat has browned and seperated. Add the water and simmer for ten
> minutes. Reserve the liquid by pouring through a strainer. Put the meat
> aside, and store the liquid in the fridge to let the fat rise to the
> top. Add an ice cube or two if you want to speed the process up. Use a
> "fat/oil seperator" if you have one.
>
> Gently fry the garlic in a little oil over moderate heat, stirring until
> just browned. Add the chopped tomatoes with their juice and bring to a
> slow simmer. Then add herbs and seasoning. Simmer for 30 - 40 minutes,
> stirring occasionally. Add just a little water if it starts to get too
> thick.
>
> Skim the fat from the reserved liquid and combine it with the tomatoes
> and the reserved meat. Add the tomato paste and simmer for another
> thirty minutes, stirring occasionally. Now do the:
>
> Bechamel sauce
>
> Stir the flour and oil together over low heat. Increase the heat
> slightly, and continue stirring while gradually adding milk. Add the
> nutmeg and seasoning, continuing to stir until the sauce is smooth and
> thick.
>
> Assembly
>
> Spread a thin layer of the meat sauce over the base of the lasagne dish
> and cover with one layer of lasagne. Then spread about 1/3 of the
> remaining meat sauce, followed by 1/3 of the bechamel sauce, and 1/3 of
> the mozzarella. Repeat the lasagne/meat/bechamel/cheese process until
> you have three layers. And remember it doesn't have to be perfect.
> Liberally sprinkle the final cheese layer with grated parmesan.
>
> Bake in a moderate (180 C, 360 F) for about 40 minutes or until cooked
> when tested with a skewer. If the top browns too quickly, loosely cover
> with aluminium foil. Let stand for 10 - 15 minutes before serving.
>
> I cut it into 12 serves; non dieters/diabetics usually make it 8.
>
> Serve it with a side green salad. I freeze individual serves in plastic
> containers for later use. When re-heating, add a little water and
> sprinkle some fresh cheese on the top.
>
> Carbs (lasagne sheets, milk, tomatoes), fat (cheese, meat), ??
> You test - but it doesn't spike me.
> If someone wants to work it out, let me know :-)
>
>
> Cheers, Alan, T2, Australia.
> --
> Everything in Moderation - Except Laughter.

In alt.support.diabetes Annette > wrote:
: Sadly, Alan, this one *would* spike me. I just can't do pasta of any kind
: at all.
: OTOH, Jennnifer once posted a recipe that used slices of egg plant
: (aubergine) instead of the pasta sheets. Yummy.

: Annette.

You can also use long thin strips of zuchinni (courgettes) in place of the
pasta. If you like, you could use a mixture of the squash and the
eggplant for greater variety.

Wendy

On Sat, 13 Mar 2004 06:50:25 +1100, Alan >
wrote:

>>I'll post the occasional recipe here for those that are interested.

Napoli Sauce, originally in a.f.d. only

My apologies to anyone of Italian extraction - I know it's not like
Momma used to make.

I cook this sauce up in bulk, then use it in various other recipes like
Spaghetti Bolognese, Stuffed Mushrooms etc. I also like it as a
sugar-free alternative to ketchup on steak, hamburgers and other cooked
meats.

It will keep for a few days in the fridge, but I mostly freeze it in two
ways. About half of a bulk lot I freeze as ice cubes which I then
transfer to an old ice-cream container in the freezer for ready use.
Then I can defrost the number necessary without waste, as I often cook
for one.
The remainder I freeze in larger 2 or 3 cup serves for use in making
Spag Bol etc.

All of my recipes are very flexible. In this case vary ingredients,
particularly herbs, to your own taste. However, it's best to follow the
recipe with a small test try first.

Bulk Napoli Sauce

Basic units:

1 can (about 400g or 14 oz) peeled tomatoes,
or fresh equivalent.
1 medium onion, chopped
¼ cup tomato paste (optional)
1 clove of garlic, minced
olive oil
1 teaspoon of dried basil or a few chopped leaves. If you like other
herbs such as oregano, thyme etc, just adjust to your taste, but basil
is basic to the recipe.
cracked black pepper to taste
salt to taste

Sweat the chopped onion in a large pot over medium heat until
translucent but not brown. Use a little olive oil to prevent sticking to
the pot.
Add the minced garlic and cook until also translucent.
Chop the tomatoes and add to the pot with their juice. For large
quantities drain the liquid into the onion mix and use a processor for
the solids in batches.
Add the basil/herbs and bring to a slow covered simmer.
Allow to simmer as long as possible, but at least an hour, until the
tomato breaks down and the onion seems to almost disappear.
Check and stir occasionally to prevent sticking; add a little water if
the mixture gets too thick.
When the sauce is cooked it should be thickish but still liquid and
pourable. Adjust seasoning near the end.
For a richer, thicker sauce add the tomato paste towards the finish and
cook while stirring until it is cooked in. If you add it too early you
will need to watch more closely for sticking.

For bulk cooking I just multiply; usually I cook about six cans worth.
How much you cook depends on the size of your saucepan/cooker and
storage/freezing facilities.

As you increase the quantity you may need to adjust the onion, garlic
and basil quantities down a little in proportion.

Bon Appetit

Cheers, Alan, T2 d&e, Australia.
--
Everything in Moderation - Except Laughter.