I posted this recipe on alt.binaries.food. Becky asked me a question. I
have no idea how to figure out the carbs. I suggested she try half a cup,
see how it effected her BG and act accordingly. Anyone know how to figure
out the carb content? Here's the recipe:

> Pasta fazool is a tradional Italian dish. There are more recipes than
> cooks (never twice exactly the same). Here's one:
>
> Pasta Fazool
>
> 1 pound (450 grams) medium-sized thick-skinned dried beans (makes 6
> cups)-use Cannellini (Fajioli), Navy or Great Northern beans for this
> recipe if you can find them.
>
> 1 cup pasta, dried (small shells suggested)
>
> ¼ cup EVOO
> ½ cup yellow onion, diced
> 1 tsp black pepper
> ½ tsp crushed red pepper flakes
>
> 2 large cloves garlic, minced
> a few long sprigs fresh rosemary, chopped
> 1 tsp anchovies, finely chopped to a purée (not that stuff in the tube!)
>
> 4 cups (1 liter) chicken broth
> 2 cups (½ liter) reserved pasta water
> 2 medium tomatoes, seeded, diced (optional, but recommended)
>
> 1 Tbs fresh lemon juice (about ½ a lemon)
> salt & pepper to taste
>
> 1 cup Parmesan cheese, finely grated
> 1 small bunch fresh parsley, finely chopped
>
> 1. Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot
> with cold water to cover by a few inches. Cover and chill 4 - 12 hours.
>
> 2. Drain and rinse soaked beans. Place beans in pot, add 6 cups cold
> water,
> and bring to a boil. Reduce heat and simmer 1-1½ hours, partially
> covered. Add more water during cooking if needed. Test a few beans for
> tenderness after 1 hour. Drain and chill (up to 3 days).
>
> 3. Cook pasta according to package directions. Drain pasta, reserving 2
> cups water for the soup; set aside.
>
> 4. Sauté onion, black pepper, and pepper flakes in oil in a large pot
> over medium-high heat until onions are soft, but don't let them burn.
>
> 5. Stir in garlic, rosemary, and anchovy mash. Cook for 1 minute.
>
> 6. Add beans, broth, tomatoes (if you decided to use them), and reserved
> pasta water. Bring to a boil, reduce heat, and simmer 20 - 25 minutes.
>
> 7. Stir in lemon juice, pasta, and season to taste.
>
> 8. Garnish with Parmesan cheese and parsley.

That sounds wonderful! Thanks for posting the recipe; it has been saved.
Question, though. How do you know how many carbs are in a serving size
(and I'm assuming it's around 1 cup per person)? Onions and tomatoes are
carby, and can be difficult to measure when serving it up. I've always had
a tough time figuring all that out.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" > wrote in message
...
>I posted this recipe on alt.binaries.food. Becky asked me a question. I
> have no idea how to figure out the carbs. I suggested she try half a cup,
> see how it effected her BG and act accordingly. Anyone know how to figure
> out the carb content? Here's the recipe:
>
>> Pasta fazool is a tradional Italian dish. There are more recipes than
>> cooks (never twice exactly the same). Here's one:
>>
>> Pasta Fazool
>>
>> 1 pound (450 grams) medium-sized thick-skinned dried beans (makes 6
>> cups)-use Cannellini (Fajioli), Navy or Great Northern beans for this
>> recipe if you can find them.
>>
>> 1 cup pasta, dried (small shells suggested)
>>
>> ¼ cup EVOO
>> ½ cup yellow onion, diced
>> 1 tsp black pepper
>> ½ tsp crushed red pepper flakes
>>
>> 2 large cloves garlic, minced
>> a few long sprigs fresh rosemary, chopped
>> 1 tsp anchovies, finely chopped to a purée (not that stuff in the tube!)
>>
>> 4 cups (1 liter) chicken broth
>> 2 cups (½ liter) reserved pasta water
>> 2 medium tomatoes, seeded, diced (optional, but recommended)
>>
>> 1 Tbs fresh lemon juice (about ½ a lemon)
>> salt & pepper to taste
>>
>> 1 cup Parmesan cheese, finely grated
>> 1 small bunch fresh parsley, finely chopped
>>
>> 1. Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot
>> with cold water to cover by a few inches. Cover and chill 4 - 12 hours.
>>
>> 2. Drain and rinse soaked beans. Place beans in pot, add 6 cups cold
>> water,
>> and bring to a boil. Reduce heat and simmer 1-1½ hours, partially
>> covered. Add more water during cooking if needed. Test a few beans for
>> tenderness after 1 hour. Drain and chill (up to 3 days).
>>
>> 3. Cook pasta according to package directions. Drain pasta, reserving 2
>> cups water for the soup; set aside.
>>
>> 4. Sauté onion, black pepper, and pepper flakes in oil in a large pot
>> over medium-high heat until onions are soft, but don't let them burn.
>>
>> 5. Stir in garlic, rosemary, and anchovy mash. Cook for 1 minute.
>>
>> 6. Add beans, broth, tomatoes (if you decided to use them), and reserved
>> pasta water. Bring to a boil, reduce heat, and simmer 20 - 25 minutes.
>>
>> 7. Stir in lemon juice, pasta, and season to taste.
>>
>> 8. Garnish with Parmesan cheese and parsley.
>
> That sounds wonderful! Thanks for posting the recipe; it has been saved.
> Question, though. How do you know how many carbs are in a serving size
> (and I'm assuming it's around 1 cup per person)? Onions and tomatoes are
> carby, and can be difficult to measure when serving it up. I've always
> had
> a tough time figuring all that out.
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
> I've known US vets who served as far back as the Spanish American War.
> They
> are all my heroes! Thank a Veteran and Support Our Troops. You are not
> forgotten. Thanks ! ! ~Semper Fi~

You would have to add up the carb count of all the ingredients then divide
it out by serving. This will give you the total amount of carbs per
serving. Most likely a cup of this has 30-45 g of carbs.

"Julie Bove" > wrote:
> "Nick Cramer" > wrote in message
> >I posted this recipe on alt.binaries.food. Becky asked me a question. I
> > have no idea how to figure out the carbs. I suggested she try half a
> > cup, see how it effected her BG and act accordingly. Anyone know how to
> > figure out the carb content? Here's the recipe:
> >
> >> Pasta fazool is a tradional Italian dish. There are more recipes than
> >> cooks (never twice exactly the same). Here's one:
> >>
> >> Pasta Fazool
[]
> You would have to add up the carb count of all the ingredients then
> divide it out by serving. This will give you the total amount of carbs
> per serving. Most likely a cup of this has 30-45 g of carbs.

Thanks, Julie. My friend, Becky, has been alerted to a.s.d, a.s.d.uk and
this NG and will most likely see your estimate.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer > wrote:
: I posted this recipe on alt.binaries.food. Becky asked me a question. I
: have no idea how to figure out the carbs. I suggested she try half a cup,
: see how it effected her BG and act accordingly. Anyone know how to figure
: out the carb content? Here's the recipe:

: > Pasta fazool is a tradional Italian dish. There are more recipes than
: > cooks (never twice exactly the same). Here's one:
: >
: > Pasta Fazool
: >
: > 1 pound (450 grams) medium-sized thick-skinned dried beans (makes 6
: > cups)-use Cannellini (Fajioli), Navy or Great Northern beans for this
: > recipe if you can find them.
: >
: > 1 cup pasta, dried (small shells suggested)
: >
: > ? cup EVOO
: > ? cup yellow onion, diced
: > 1 tsp black pepper
: > ? tsp crushed red pepper flakes
: >
: > 2 large cloves garlic, minced
: > a few long sprigs fresh rosemary, chopped
: > 1 tsp anchovies, finely chopped to a pur?e (not that stuff in the tube!)
: >
: > 4 cups (1 liter) chicken broth
: > 2 cups (? liter) reserved pasta water
: > 2 medium tomatoes, seeded, diced (optional, but recommended)
: >
: > 1 Tbs fresh lemon juice (about ? a lemon)
: > salt & pepper to taste
: >
: > 1 cup Parmesan cheese, finely grated
: > 1 small bunch fresh parsley, finely chopped
: >
: > 1. Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot
: > with cold water to cover by a few inches. Cover and chill 4 - 12 hours.
: >
: > 2. Drain and rinse soaked beans. Place beans in pot, add 6 cups cold
: > water,
: > and bring to a boil. Reduce heat and simmer 1-1? hours, partially
: > covered. Add more water during cooking if needed. Test a few beans for
: > tenderness after 1 hour. Drain and chill (up to 3 days).
: >
: > 3. Cook pasta according to package directions. Drain pasta, reserving 2
: > cups water for the soup; set aside.
: >
: > 4. Saut? onion, black pepper, and pepper flakes in oil in a large pot
: > over medium-high heat until onions are soft, but don't let them burn.
: >
: > 5. Stir in garlic, rosemary, and anchovy mash. Cook for 1 minute.
: >
: > 6. Add beans, broth, tomatoes (if you decided to use them), and reserved
: > pasta water. Bring to a boil, reduce heat, and simmer 20 - 25 minutes.
: >
: > 7. Stir in lemon juice, pasta, and season to taste.
: >
: > 8. Garnish with Parmesan cheese and parsley.

: That sounds wonderful! Thanks for posting the recipe; it has been saved.
: Question, though. How do you know how many carbs are in a serving size
: (and I'm assuming it's around 1 cup per person)? Onions and tomatoes are
: carby, and can be difficult to measure when serving it up. I've always had
: a tough time figuring all that out.

: --
: Nick. Support severely wounded and disabled Veterans and their families!

When I was in the calorie and carb counting period of my life, I woud
lmeasure everything that wen into a recipe (except the water and figure
out the total caloories and carbs for thewhole dish, then measure the
recipe whan cooked (like soop or stew o whatever) and then I know the
toatoal for thewhle shebang and would figure what one cup or whatever
was. If I ended up with 4 quarts of soup, you just divide, etc. You get
the picture.

Wendy

"W. Baker" > wrote:
> Nick Cramer > wrote:
> : I posted this recipe on alt.binaries.food. Becky asked me a question. I
> : have no idea how to figure out the carbs. I suggested she try half a
> : cup, see how it effected her BG and act accordingly. Anyone know how to
> : figure out the carb content? Here's the recipe:
>
> : > Pasta fazool is a tradional Italian dish. There are more recipes than
> : > cooks (never twice exactly the same). Here's one:
> : >
> : > Pasta Fazool
> : > [recipe snipped]
> : That sounds wonderful! Thanks for posting the recipe; it has been
> : saved. Question, though. How do you know how many carbs are in a
> : serving size (and I'm assuming it's around 1 cup per person)? Onions
> : and tomatoes are carby, and can be difficult to measure when serving it
> : up. I've always had a tough time figuring all that out.

> When I was in the calorie and carb counting period of my life, I woud
> lmeasure everything that wen into a recipe (except the water and figure
> out the total caloories and carbs for thewhole dish, then measure the
> recipe whan cooked (like soop or stew o whatever) and then I know the
> toatoal for thewhle shebang and would figure what one cup or whatever
> was. If I ended up with 4 quarts of soup, you just divide, etc. You get
> the picture.

Thanks, Bronx buddy. Becky's newly dx'd and is lurking right now, before
she sticks her foot in her mouth. ;-) Ya listenin', Becky? Email me if ya
want.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~