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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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soup again....
Today I made a nice pot of beef mushroom barley vegetable soup. Perfect for a cold snowy day. :-) I started with two chunks of shin beef, (with the round bone in the middle), put them into a pot with some water and beef broth and a splash of Marsala wine. I simmered them for about an hour, then added a pkg. of barley, canned tomatoes, chopped celery, onion, garlic, carrot, one small potato, and a small box of mushrooms.... all fresh. Then I put in a pinch of dried thyme leaves, a bay leaf, and some kosher salt and black pepper. Then I let it cook till the barley was cooked and the veggies were too. Once the soup was done, I took out the beef and cut it into tiny pieces and threw away the bone and the chunks of fat. Put the beef back into the soup and I noticed I needed to add more water, since the barley had expanded so much. It really came out delicious. Having my neighbors over for lunch tomorrow, so a bowl of hot soup will be perfect along with some other munchies. They are going to watch the football game with us. I don't know how everyone else manages with Barley, but it doesn't spike me as long as I am reasonable about how much I eat. Now that that is all done, I plan to cook the short ribs I bought, for dinner tonight. I am going to do what I said yesterday. Tomatoes, garlic, onion, basil and oregano, and a splash more Marsala, along with some bay leaf, salt and pepper, and just braise them till they are tender. -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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soup again....
"Evelyn" > wrote in message ... > > > Now that that is all done, I plan to cook the short ribs I bought, for > dinner tonight. I am going to do what I said yesterday. Tomatoes, > garlic, onion, basil and oregano, and a splash more Marsala, along with > some bay leaf, salt and pepper, and just braise them till they are tender. I looked on Cooks.com and found that one recipe for short ribs had all those things in it, but also had a couple of green peppers in the pot cut up with the short ribs. Also one recipe recommended cutting them in pieces between the ribs. I did both those things. Made them fit better in the pot, and easier to serve that way later, I am sure. They are always very fatty, so my plan is to chill them after they are cooked, pick off the hardened fat off the top in the morning, and serve them another day. -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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soup again....
"Evelyn" > wrote:
> Today I made a nice pot of beef mushroom barley vegetable soup. > Perfect for a cold snowy day. :-) > [ . . . ] > Once the soup was done, I took out the beef and cut it into tiny pieces > and threw away the bone and the chunks of fat. [ . . . ] Mmm. Soup sounds good. I would have frozen the bone to use in making stock. For the fat, get a dried pine cone, put fat between the plates and hang it out for the birds. -- Nick. Support severely wounded and disabled Veterans and their families! I support them at https://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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soup again....
On Sat, 10 Jan 2009 14:39:43 -0500, "Evelyn" >
wrote: > > >Today I made a nice pot of beef mushroom barley vegetable soup. >Perfect for a cold snowy day. :-) Soup on our menu again too : ) I made a pork roast last night, to feed a herd of teens. There was lots of roast veg left over, so that's all gone in the pot with the last of the turkey stock from the freezer. I'll serve a big bowl of soup and some roast pork sandwiches, yum : ) Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.3% BMI 25 |
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soup again....
"Nicky" > wrote in message ... > On Sat, 10 Jan 2009 14:39:43 -0500, "Evelyn" > > wrote: > >> >> >>Today I made a nice pot of beef mushroom barley vegetable soup. >>Perfect for a cold snowy day. :-) > > Soup on our menu again too : ) I made a pork roast last night, to > feed a herd of teens. There was lots of roast veg left over, so that's > all gone in the pot with the last of the turkey stock from the > freezer. I'll serve a big bowl of soup and some roast pork sandwiches, > yum : ) > > Nicky. That sounds wonderful. I had a last 2 lb package of ground turkey and needed to do something with it today. My lady friend who is a fabulous cook suggested this, which she makes all the time. Potted turkey burgers 2 lb pkg of turkey meat salt, pepper, dash of poultry seasoning a generous tbsp each of ketchup, dijon mustard, worcestershire breadcrumbs to taste 2 eggs Onion, garlic, fresh parsley (processed fine in food processor) Mix really well, and form into patties, fry in butter and remove to platter Add sliced onions to pan and sautee them till softened a bit. Add 1/2 cup of Marsala wine to the pan, also 2 cans of chicken broth, and put the burgers gently back into the pan. Simmer a good half an hour or more, till the burgers are thoroughly cooked through. Thicken or reduce gravy as final step. Mine are simmering right now and they smell totally wonderful. I will thicken the gravy last. Not sure if I am going to use these today or put away. But I think they will probably be delicious. -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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soup again....
Evelyn > wrote:
: "Nicky" > wrote in message <snipped pork discussion>:-) : That sounds wonderful. : I had a last 2 lb package of ground turkey and needed to do something with : it today. My lady friend who is a fabulous cook suggested this, which she : makes all the time. : Potted turkey burgers : 2 lb pkg of turkey meat : salt, pepper, dash of poultry seasoning : a generous tbsp each of ketchup, dijon mustard, worcestershire : breadcrumbs to taste : 2 eggs : Onion, garlic, fresh parsley (processed fine in food processor) : Mix really well, and form into patties, fry in butter and remove to platter : Add sliced onions to pan and sautee them till softened a bit. : Add 1/2 cup of Marsala wine to the pan, also 2 cans of chicken broth, and : put the burgers gently back into the pan. Simmer a good half an hour or : more, till the burgers are thoroughly cooked through. : Thicken or reduce gravy as final step. : Mine are simmering right now and they smell totally wonderful. I will : thicken the gravy last. Not sure if I am going to use these today or put : away. But I think they will probably be delicious. : -- : Best Regards, : Evelyn Looks god. I am thinking soup for this week as it is supposed to get very cold in NYC-I dread what you will have Evelyn-. soup is great because it wrms the kitchen while you cook it and then warms your insides for several days as you eat it up. Not sure what kind. I have to check the freezer, fridge and grocery store. Wendy |
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soup again....
"W. Baker" > wrote in message ... > Evelyn > wrote: > > > : "Nicky" > wrote in message > <snipped pork discussion>:-) > > : That sounds wonderful. > > : I had a last 2 lb package of ground turkey and needed to do something > with > : it today. My lady friend who is a fabulous cook suggested this, which > she > : makes all the time. > > > : Potted turkey burgers > > : 2 lb pkg of turkey meat > : salt, pepper, dash of poultry seasoning > : a generous tbsp each of ketchup, dijon mustard, worcestershire > : breadcrumbs to taste > : 2 eggs > : Onion, garlic, fresh parsley (processed fine in food processor) > > : Mix really well, and form into patties, fry in butter and remove to > platter > > : Add sliced onions to pan and sautee them till softened a bit. > > : Add 1/2 cup of Marsala wine to the pan, also 2 cans of chicken broth, > and > : put the burgers gently back into the pan. Simmer a good half an hour > or > : more, till the burgers are thoroughly cooked through. > > : Thicken or reduce gravy as final step. > > : Mine are simmering right now and they smell totally wonderful. I will > : thicken the gravy last. Not sure if I am going to use these today or > put > : away. But I think they will probably be delicious. > : -- > : Best Regards, > : Evelyn > > Looks god. I am thinking soup for this week as it is supposed to get > very cold in NYC-I dread what you will have Evelyn-. soup is great > because it wrms the kitchen while you cook it and then warms your insides > for several days as you eat it up. Not sure what kind. I have to check > the freezer, fridge and grocery store. > > Wendy Yes, it is the ideal slow food. :-) The perfect thing to prepare while waiting for the snowplows to go through! -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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soup again....
In article >,
"Evelyn" > wrote: > "W. Baker" > wrote in message > ... > > Evelyn > wrote: > > > > > > : "Nicky" > wrote in message > > <snipped pork discussion>:-) > > > > : That sounds wonderful. > > > > : I had a last 2 lb package of ground turkey and needed to do something > > with > > : it today. My lady friend who is a fabulous cook suggested this, which > > she > > : makes all the time. > > > > > > : Potted turkey burgers > > > > : 2 lb pkg of turkey meat > > : salt, pepper, dash of poultry seasoning > > : a generous tbsp each of ketchup, dijon mustard, worcestershire > > : breadcrumbs to taste > > : 2 eggs > > : Onion, garlic, fresh parsley (processed fine in food processor) > > > > : Mix really well, and form into patties, fry in butter and remove to > > platter > > > > : Add sliced onions to pan and sautee them till softened a bit. > > > > : Add 1/2 cup of Marsala wine to the pan, also 2 cans of chicken broth, > > and > > : put the burgers gently back into the pan. Simmer a good half an hour > > or > > : more, till the burgers are thoroughly cooked through. > > > > : Thicken or reduce gravy as final step. > > > > : Mine are simmering right now and they smell totally wonderful. I will > > : thicken the gravy last. Not sure if I am going to use these today or > > put > > : away. But I think they will probably be delicious. > > : -- > > : Best Regards, > > : Evelyn > > > > Looks god. I am thinking soup for this week as it is supposed to get > > very cold in NYC-I dread what you will have Evelyn-. soup is great > > because it wrms the kitchen while you cook it and then warms your insides > > for several days as you eat it up. Not sure what kind. I have to check > > the freezer, fridge and grocery store. > > > > Wendy > > > Yes, it is the ideal slow food. :-) > The perfect thing to prepare while waiting for the snowplows to go through! Indeed. Even though I *could* get out today, there's football on the TV and a pot of soup simmering on the stove (well, stage one; some saved chicken necks and giblets, along with celery, onion, and a carrot, for broth; eventually, it will turn into a mushroom soup, perhaps with some barley). -- "[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest |
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soup again....
"Alice Faber" > wrote in message ... > In article >, > "Evelyn" > wrote: > >> "W. Baker" > wrote in message >> ... >> > Evelyn > wrote: >> > >> > >> > : "Nicky" > wrote in message >> > <snipped pork discussion>:-) >> > >> > : That sounds wonderful. >> > >> > : I had a last 2 lb package of ground turkey and needed to do something >> > with >> > : it today. My lady friend who is a fabulous cook suggested this, >> > which >> > she >> > : makes all the time. >> > >> > >> > : Potted turkey burgers >> > >> > : 2 lb pkg of turkey meat >> > : salt, pepper, dash of poultry seasoning >> > : a generous tbsp each of ketchup, dijon mustard, worcestershire >> > : breadcrumbs to taste >> > : 2 eggs >> > : Onion, garlic, fresh parsley (processed fine in food processor) >> > >> > : Mix really well, and form into patties, fry in butter and remove to >> > platter >> > >> > : Add sliced onions to pan and sautee them till softened a bit. >> > >> > : Add 1/2 cup of Marsala wine to the pan, also 2 cans of chicken broth, >> > and >> > : put the burgers gently back into the pan. Simmer a good half an >> > hour >> > or >> > : more, till the burgers are thoroughly cooked through. >> > >> > : Thicken or reduce gravy as final step. >> > >> > : Mine are simmering right now and they smell totally wonderful. I >> > will >> > : thicken the gravy last. Not sure if I am going to use these today >> > or >> > put >> > : away. But I think they will probably be delicious. >> > : -- >> > : Best Regards, >> > : Evelyn >> > >> > Looks god. I am thinking soup for this week as it is supposed to get >> > very cold in NYC-I dread what you will have Evelyn-. soup is great >> > because it wrms the kitchen while you cook it and then warms your >> > insides >> > for several days as you eat it up. Not sure what kind. I have to >> > check >> > the freezer, fridge and grocery store. >> > >> > Wendy >> >> >> Yes, it is the ideal slow food. :-) >> The perfect thing to prepare while waiting for the snowplows to go >> through! > > Indeed. Even though I *could* get out today, there's football on the TV > and a pot of soup simmering on the stove (well, stage one; some saved > chicken necks and giblets, along with celery, onion, and a carrot, for > broth; eventually, it will turn into a mushroom soup, perhaps with some > barley). Sounds yummy. My party today was a great success. We had a great time, lots of good food, and they all went home already after the football game. The NY giants lost, unfortunately.....:-( -- -- Best Regards, Evelyn Rest in a sky-like mind. Sit like a mountain floating on the earth. Breathe like the wind circling the world |
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