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Old 20-04-2013, 01:35 AM posted to alt.food.diabetic
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Default Need Enchilada filling help

Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T

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Old 20-04-2013, 06:13 AM posted to alt.food.diabetic
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Default Need Enchilada filling help

Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T


I used to eat Amy's a lot. Still would except that I can't eat cheese.
There is no chicken in that type of enchilida so you'll never get that
flavor if you're using chicken. They also weren't spicy at all IIRC. Or
very tasty. I always doctored them. Put more cheese, some form of tomato
product, onions and peppers on them.


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Old 20-04-2013, 04:51 PM posted to alt.food.diabetic
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Posts: 5,518
Default Need Enchilada filling help

On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T


I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes






--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
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Old 20-04-2013, 10:57 PM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default Need Enchilada filling help

On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T


I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes


Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?

-T
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Old 21-04-2013, 02:57 AM posted to alt.food.diabetic
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Posts: 5,518
Default Need Enchilada filling help

On 4/20/2013 4:57 PM, Todd wrote:
On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T


I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes


Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Sweet green bell peppers.

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?



I buy tomato puree in a can at the grocery store.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


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Old 21-04-2013, 04:38 AM posted to alt.food.diabetic
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Join Date: Sep 2012
Posts: 720
Default Need Enchilada filling help

On 04/20/2013 06:57 PM, Janet Wilder wrote:
On 4/20/2013 4:57 PM, Todd wrote:
On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T

I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes


Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Sweet green bell peppers.

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?



I buy tomato puree in a can at the grocery store.


The ones I looked at have sugar added and are a bit carbie.
Do you have a favorite low carb brand?

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Old 21-04-2013, 06:25 AM posted to alt.food.diabetic
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Posts: 1,614
Default Need Enchilada filling help



"Todd" wrote in message ...

On 04/20/2013 06:57 PM, Janet Wilder wrote:
On 4/20/2013 4:57 PM, Todd wrote:
On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T

I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce.
The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin
layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do
heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add
flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes


Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Sweet green bell peppers.

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?



I buy tomato puree in a can at the grocery store.


The ones I looked at have sugar added and are a bit carbie.
Do you have a favorite low carb brand?

-------------------

I am in Oz so won't comment on brands but canned tomatoes have more
lycopene than fresh. I use fresh for salads but for cooking I always use
canned, whether whole, chopped, crushed or puree. Lycopene is what gives
things like tomatoes the red pigment. It is an antioxidant and said to
be helpful in reducing risk of macular degeneration (good idea for
diabetics), cancers and cardiovascular disease. Red/purple onions are
high in antioxidants as well and also a good source of quercetin.
Quercetin is said to be good as a anti-inflammatory and antihistamine.
Also helpful in preventing cardiovascular disease as well.

The late Quentin Grady, a regular poster in the diabetic groups, did a
lot of research into the health-promoting components of foods (foods
that also fitted in with a lower carb way of eating). Before he passed
away he finished and published a book called "Nutrition for Blokes". Not
sure where you can purchase it but I am sure it would be packed with
ideas about things like quercetin and lycopene

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Old 21-04-2013, 10:51 AM posted to alt.food.diabetic
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Join Date: Sep 2010
Posts: 44,905
Default Need Enchilada filling help


"Todd" wrote in message
...
On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T


I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes


Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?

-T


I rarely cook with red onions. Perhaps in a mix of onions for an onion
soup. I use yellow ones for a variety of things and sweet onions for a few
things. But I only ever use white for cooking Mexican foods. I believe the
recipe for Jicama slaw that Jennifer posted some years ago does call for red
onions but they are soaked in cold water to make them more mild.


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Old 21-04-2013, 10:53 AM posted to alt.food.diabetic
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Join Date: Sep 2010
Posts: 44,905
Default Need Enchilada filling help


"Ozgirl" wrote in message
...


"Todd" wrote in message ...

On 04/20/2013 06:57 PM, Janet Wilder wrote:
On 4/20/2013 4:57 PM, Todd wrote:
On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T

I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer
of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes

Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Sweet green bell peppers.

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?



I buy tomato puree in a can at the grocery store.


The ones I looked at have sugar added and are a bit carbie.
Do you have a favorite low carb brand?

-------------------

I am in Oz so won't comment on brands but canned tomatoes have more
lycopene than fresh. I use fresh for salads but for cooking I always use
canned, whether whole, chopped, crushed or puree. Lycopene is what gives
things like tomatoes the red pigment. It is an antioxidant and said to be
helpful in reducing risk of macular degeneration (good idea for
diabetics), cancers and cardiovascular disease. Red/purple onions are high
in antioxidants as well and also a good source of quercetin. Quercetin is
said to be good as a anti-inflammatory and antihistamine. Also helpful in
preventing cardiovascular disease as well.

The late Quentin Grady, a regular poster in the diabetic groups, did a lot
of research into the health-promoting components of foods (foods that also
fitted in with a lower carb way of eating). Before he passed away he
finished and published a book called "Nutrition for Blokes". Not sure
where you can purchase it but I am sure it would be packed with ideas
about things like quercetin and lycopene


I generally use the canned for cooking too. I will only use fresh ones if I
had some that are about to go bad and I'm making something like vegetable
soup or meatloaf.


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Old 21-04-2013, 05:03 PM posted to alt.food.diabetic
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Join Date: Jan 2006
Posts: 1,390
Default Need Enchilada filling help

Julie Bove wrote:

: "Todd" wrote in message
: ...
: On 04/20/2013 08:51 AM, Janet Wilder wrote:
: On 4/19/2013 7:35 PM, Todd wrote:
: Hi All,
:
: Need some help with my enchilada filling. The Arm
: Candy likes it but I think it tastes off.
:
: I have been using the overcooked chicken from my
: weekly 99:99 chicken broth. (Can I called it "Pulled
: Chicken"?)
:
: So: chicken, black olives, saut?ed onions, chimayo
: (New Mexico Red) chili powder, jack cheese.
:
: Doesn't taste right. If you remember Amy's Cheese
: Enchiladas, when you could still eat that kind
: of thing, that is the flavor I am after. If you
: have never tasted Amy's Cheese Enchiladas, the main
: flavor component in the chimayo pepper and a side
: of onion.
:
: What am I doing wrong?
:
: Many thanks,
: -T
:
: I make a red enchilada sauce with tomato puree. I sautee the cooked
: chicken with green peppers, onions, garlic and some of the sauce. The
: sauce inside helps keep the chicken moist, I think.
:
: "Green Peppers"? Can you narrow that down a little?
:
: Do you have a trick on how to turn tomatoes into "puree"?
: Cook them a lot?
:
: -T

: I rarely cook with red onions. Perhaps in a mix of onions for an onion
: soup. I use yellow ones for a variety of things and sweet onions for a few
: things. But I only ever use white for cooking Mexican foods. I believe the
: recipe for Jicama slaw that Jennifer posted some years ago does call for red
: onions but they are soaked in cold water to make them more mild.

I love raw red onions and my favorite place for hamburgers always serves
them when I ask for them on my burger, ona a bed of lettus with raw onion.
I like the strong flavor andwould cook with them if I had enough. I
usually use regular yellow onions in coking, but sometimes do use the
sweetones adn find they do not raise my bgs.

Green peppers are the green sweet peppers generally used and served in
slads and cooking unless speicial heat is specified. Capiscum, not
chilis.

I also use canned tomatoes as the fresh ones are not worth using unless it
is high summer and you have access to lots of local ones. Cooked tomatos
or cannes puree, etc is concentrated so there is some sugar listed in the
nutrients label. The ones I have in my cabinet have no added sugar. They
are peeled tomatoes form Italy. they also have no added salt.

Wendy


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Old 21-04-2013, 10:20 PM posted to alt.food.diabetic
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Posts: 5,518
Default Need Enchilada filling help

On 4/20/2013 10:38 PM, Todd wrote:
On 04/20/2013 06:57 PM, Janet Wilder wrote:
On 4/20/2013 4:57 PM, Todd wrote:
On 04/20/2013 08:51 AM, Janet Wilder wrote:
On 4/19/2013 7:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T

I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin
layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes

Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Sweet green bell peppers.

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?



I buy tomato puree in a can at the grocery store.


The ones I looked at have sugar added and are a bit carbie.
Do you have a favorite low carb brand?


The brand I use is from HEB, a Texas grocery chain. It contains tomato
and salt, nothing else. The entire can contains 42 grams of carbs. The
enchiladas I make use about half of that amount and the tortillas are
very low carb.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
  #12 (permalink)   Report Post  
Old 22-04-2013, 07:36 AM posted to alt.food.diabetic
external usenet poster
 
Join Date: Sep 2012
Posts: 720
Default Need Enchilada filling help

On 04/20/2013 10:25 PM, Ozgirl wrote:
I am in Oz so won't comment on brands but canned tomatoes have more
lycopene than fresh. I use fresh for salads but for cooking I always use
canned, whether whole, chopped, crushed or puree. Lycopene is what gives
things like tomatoes the red pigment. It is an antioxidant and said to
be helpful in reducing risk of macular degeneration (good idea for
diabetics), cancers and cardiovascular disease. Red/purple onions are
high in antioxidants as well and also a good source of quercetin.
Quercetin is said to be good as a anti-inflammatory and antihistamine.
Also helpful in preventing cardiovascular disease as well.

The late Quentin Grady, a regular poster in the diabetic groups, did a
lot of research into the health-promoting components of foods (foods
that also fitted in with a lower carb way of eating). Before he passed
away he finished and published a book called "Nutrition for Blokes". Not
sure where you can purchase it but I am


Hi Oz,

Wonderful write up. Thank you!

-T
  #13 (permalink)   Report Post  
Old 22-04-2013, 07:37 AM posted to alt.food.diabetic
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Default Need Enchilada filling help

On 04/21/2013 02:20 PM, Janet Wilder wrote:
The brand I use is from HEB, a Texas grocery chain. It contains tomato
and salt, nothing else. The entire can contains 42 grams of carbs. The
enchiladas I make use about half of that amount and the tortillas are
very low carb.


Thank you!

Still looking for a low carb tortilla out in these parts.

-T
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Old 22-04-2013, 07:39 AM posted to alt.food.diabetic
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Default Need Enchilada filling help

On 04/19/2013 05:35 PM, Todd wrote:
Hi All,

Need some help with my enchilada filling. The Arm
Candy likes it but I think it tastes off.

I have been using the overcooked chicken from my
weekly 99:99 chicken broth. (Can I called it "Pulled
Chicken"?)

So: chicken, black olives, sautéed onions, chimayo
(New Mexico Red) chili powder, jack cheese.

Doesn't taste right. If you remember Amy's Cheese
Enchiladas, when you could still eat that kind
of thing, that is the flavor I am after. If you
have never tasted Amy's Cheese Enchiladas, the main
flavor component in the chimayo pepper and a side
of onion.

What am I doing wrong?

Many thanks,
-T


I think I know what flavor component tastes off to me.
I think it is the Jack cheese. I think I should use
Cheddar instead. (Amy's uses cheddar.)


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Old 22-04-2013, 02:34 PM posted to alt.food.diabetic
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Posts: 5,518
Default Need Enchilada filling help

On 4/22/2013 1:37 AM, Todd wrote:
On 04/21/2013 02:20 PM, Janet Wilder wrote:
The brand I use is from HEB, a Texas grocery chain. It contains tomato
and salt, nothing else. The entire can contains 42 grams of carbs. The
enchiladas I make use about half of that amount and the tortillas are
very low carb.


Thank you!

Still looking for a low carb tortilla out in these parts.

-T



Many supermarkets keep the low-carb tortillas ans wraps in a different
part of the store,usually near where they keep pita bread.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


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