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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Julie Bove
 
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Default Need baked bean recipe.

Now I realize that dried beans aren't something that all diabetics can eat.
But I seem to be okay with them. Does anyone have a recipe that doesn't
have too many additional carbs in it, such as molasses and brown sugar? I
figure I might use a little molasses just for flavor. I also don't really
want to add fruit. Most of the diabetic recipes seem to use fruit. To me
that's just weird! Also, I can't use Worcestershire sauce because of my
daughter's food allergies. I'd also like something I can make from scratch
instead of using canned beans. Or at least use plain canned beans. Most
recipes I see start with baked beans or pork and beans. Too much sweetener
in those.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Andrea2
 
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On Wed, 29 Jun 2005 00:35:53 GMT, "Julie Bove"
> wrote:

>Now I realize that dried beans aren't something that all diabetics can eat.
>But I seem to be okay with them. Does anyone have a recipe that doesn't
>have too many additional carbs in it, such as molasses and brown sugar? I
>figure I might use a little molasses just for flavor. I also don't really
>want to add fruit. Most of the diabetic recipes seem to use fruit. To me
>that's just weird! Also, I can't use Worcestershire sauce because of my
>daughter's food allergies. I'd also like something I can make from scratch
>instead of using canned beans. Or at least use plain canned beans. Most
>recipes I see start with baked beans or pork and beans. Too much sweetener
>in those.



You could use your regular recipe and replace the brown sugar with
Sweet'N Low Brown. It is hard to find in the stores but you can order
it at this site: http://www.sweetnlow.com/brown.html .

Andrea2

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Julie Bove
 
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"Andrea2" > wrote in message
...
> On Wed, 29 Jun 2005 00:35:53 GMT, "Julie Bove"
> > wrote:
>
> >Now I realize that dried beans aren't something that all diabetics can

eat.
> >But I seem to be okay with them. Does anyone have a recipe that doesn't
> >have too many additional carbs in it, such as molasses and brown sugar?

I
> >figure I might use a little molasses just for flavor. I also don't

really
> >want to add fruit. Most of the diabetic recipes seem to use fruit. To

me
> >that's just weird! Also, I can't use Worcestershire sauce because of my
> >daughter's food allergies. I'd also like something I can make from

scratch
> >instead of using canned beans. Or at least use plain canned beans. Most
> >recipes I see start with baked beans or pork and beans. Too much

sweetener
> >in those.

>
>
> You could use your regular recipe and replace the brown sugar with
> Sweet'N Low Brown. It is hard to find in the stores but you can order
> it at this site: http://www.sweetnlow.com/brown.html .


I don't have a regular recipe. That's why I asked. Also might not be able
to use the Sweet and Low because it has caramel color in it and that can be
milk derived. Angela can't have any milk. The last baked beans I made were
when I lived on Cape Cod and they used Buckeye beans. Haven't seen those
anywhere but there. The recipe called for a ton of molasses. So I know
that wouldn't do. All of the recipes I see seem to call for things I can't
use. Also, I didn't know if it would work if I subbed in an artificial
flavor for the sweetener. Might not have the right texture. I can use
mustard and also the 1 carb ketchup. Just wasn't sure about the rest.
Growing up, we always had canned baked beans, but my mom doctored them up.

http://www.sweetnlow.com/brown.html


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Monsur Fromage du Pollet
 
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Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

> Now I realize that dried beans aren't something that all diabetics
> can eat. But I seem to be okay with them. Does anyone have a
> recipe that doesn't have too many additional carbs in it, such as
> molasses and brown sugar? I figure I might use a little molasses
> just for flavor. I also don't really want to add fruit. Most of
> the diabetic recipes seem to use fruit. To me that's just weird!
> Also, I can't use Worcestershire sauce because of my daughter's
> food allergies. I'd also like something I can make from scratch
> instead of using canned beans. Or at least use plain canned
> beans. Most recipes I see start with baked beans or pork and
> beans. Too much sweetener in those.
>


Below is a link to collection of 6 bean recipes from the NG
Rec.Food.Cooking. Perhaps veiwing 6 recipes will get you one that will
work.

*Asian Fish Sauce tastes a great deal like Worchester if you need a
substitute for the worchester. But has a smaller ingredient list


http://tinyurl.com/bk4c5

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?
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Monsur Fromage du Pollet
 
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Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

> Now I realize that dried beans aren't something that all diabetics
> can eat. But I seem to be okay with them. Does anyone have a
> recipe that doesn't have too many additional carbs in it, such as
> molasses and brown sugar? I figure I might use a little molasses
> just for flavor. I also don't really want to add fruit. Most of
> the diabetic recipes seem to use fruit. To me that's just weird!
> Also, I can't use Worcestershire sauce because of my daughter's
> food allergies. I'd also like something I can make from scratch
> instead of using canned beans. Or at least use plain canned
> beans. Most recipes I see start with baked beans or pork and
> beans. Too much sweetener in those.
>


RECIPE: Boston Baked Beans
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Kate Connally Jun 11 1996, 3:00 am show options
Newsgroups: rec.food.cooking
From: Kate Connally >; - Find
messages by this author
Date: 1996/06/11
Subject: RECIPE: Boston Baked Beans
Reply to Author | Forward | Print | Individual Message | Show original
| Report Abuse

Here's my favorite bean recipe.
Kate

OSTON BAKED BEANS

1 lb. Great Northern beans
2 t. prepared mustard
pepper to taste
1 T. salt
onion powder to taste (or fresh, chopped onions to taste)
1/4 c. brown sugar
1/4 c. molasses
2 T. vinegar
gr. cinnamon to taste (1/2-1 t., perhaps)
gr. cloves to taste (1/4-1/2 t., perhaps)
dash Worcestershire sauce
thick-sliced bacon (get the good stuff at the deli counter, not that
pathetic prepackaged stuff)

Soak beans overnight in cold water (in refrigerator if house is warm).
Change water and put in large pot and bring to boil. Simmer until
skins
wrinkle when you blow on them. Add remaining ingredients except bacon.
Put in large casserole. Bake at 250 F for 6-8 hours. DO NOT COVER.
If
liquid gets too low add water. It's good if they get a little dry on
top
and the sugar caramelizes. It gives it a good flavor. Stir this back
in
every so often. During the last half hour raise temp. to 350 and put
bacon pieces on top. Cook until bacon is crisp and brown.


--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?


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Monsur Fromage du Pollet
 
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Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

> Now I realize that dried beans aren't something that all diabetics
> can eat. But I seem to be okay with them. Does anyone have a
> recipe that doesn't have too many additional carbs in it, such as
> molasses and brown sugar? I figure I might use a little molasses
> just for flavor. I also don't really want to add fruit. Most of
> the diabetic recipes seem to use fruit. To me that's just weird!
> Also, I can't use Worcestershire sauce because of my daughter's
> food allergies. I'd also like something I can make from scratch
> instead of using canned beans. Or at least use plain canned
> beans. Most recipes I see start with baked beans or pork and
> beans. Too much sweetener in those.
>


BOSTON BAKED BEAN GRATIN

Can be prepared in 45 minutes or less.

2 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
an 8-ounce can whole tomatoes, drained and chopped
2 tablespoons molasses
* 1 tablespoon Worcestershire sauce (*You're on your own here*)
a pinch dried hot red pepper flakes
a 16-ounce can pink or black beans, rinsed and drained
1 tablespoon vegetables oil
1 teaspoon Dijon mustard
1/4 cup dry bread crumbs

In a 7- to 8-inch flameproof skillet cook bacon over moderate heat
until crisp
and spoon off all but 1 tablespoon fat. Add onion and cook, stirring,
until
softened. Stir in tomatoes, molasses, Worcestershire sauce, red pepper
flakes,
beans, and salt to taste and simmer until liquid is thickened, about 5
minutes.

Preheat broiler.

In a small bowl stir together oil and mustard and add crumbs, tossing
to
combine ingredients well. Sprinkle crumbs over beans and broil about 4
inches
from heat until topping is crisp and golden, 1 to 2 minutes.

Serves 2.



--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?
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Monsur Fromage du Pollet
 
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Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic

> Now I realize that dried beans aren't something that all diabetics
> can eat. But I seem to be okay with them. Does anyone have a
> recipe that doesn't have too many additional carbs in it, such as
> molasses and brown sugar? I figure I might use a little molasses
> just for flavor. I also don't really want to add fruit. Most of
> the diabetic recipes seem to use fruit. To me that's just weird!
> Also, I can't use Worcestershire sauce because of my daughter's
> food allergies. I'd also like something I can make from scratch
> instead of using canned beans. Or at least use plain canned
> beans. Most recipes I see start with baked beans or pork and
> beans. Too much sweetener in those.
>




Fixed font - Proportional font

My Easy Recipe For Baked Beans
Only 1 message in topic - view as tree

T. Thuemler Feb 19 1996, 3:00 am show options
Newsgroups: rec.food.cooking
From: "T. Thuemler" > - Find messages by
this author
Date: 1996/02/19
Subject: My Easy Recipe For Baked Beans
Reply to Author | Forward | Print | Individual Message | Show original
| Report Abuse

My baked beans are basically from a few cans. I use 2 cans of Heinz
vegetarian beans, add a can of chopped or diced tomatoes, ketchup,
brown sugar to
taste, and bake it long enough to warm it up. It is easy, and quick.

Tammy T.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?
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None Given
 
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"Julie Bove" > wrote in message
news:G7pwe.6113$zp6.4008@trnddc08...
> milk derived. Angela can't have any milk. The last baked beans I made

were
> when I lived on Cape Cod and they used Buckeye beans. Haven't seen those
> anywhere but there. The recipe called for a ton of molasses. So I know
> that wouldn't do. All of the recipes I see seem to call for things I

can't
> use. Also, I didn't know if it would work if I subbed in an artificial
> flavor for the sweetener. Might not have the right texture. I can use
> mustard and also the 1 carb ketchup. Just wasn't sure about the rest.
> Growing up, we always had canned baked beans, but my mom doctored them up.


Maybe davinci has a flavor that would work. DH puts onions and bacon in
his, but he uses brown sugar.

--
No Husband Has Ever Been Shot While Doing The Dishes



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Sherry
 
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Monsur Fromage du Pollet > wrote in
:

> Julie Bove wrote on 28 Jun 2005 in alt.food.diabetic
>
>> Now I realize that dried beans aren't something that all diabetics
>> can eat. But I seem to be okay with them. Does anyone have a
>> recipe that doesn't have too many additional carbs in it, such as
>> molasses and brown sugar? I figure I might use a little molasses
>> just for flavor. <snip>
>>

>
> RECIPE: Boston Baked Beans
>

<snip>
>
> Here's my favorite bean recipe.
> Kate
>
> OSTON BAKED BEANS
>
> 1 lb. Great Northern beans

<snip>
> 1/4 c. brown sugar
> 1/4 c. molasses

<snip>

Ummm... that's a *Lot* of sugars! Which is one of the *big* problems
with Boston Baked Beans. They're *very* sweet! Way too sweet, IMHO,
even for a non-diabetic!

Sherry
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Jennifer
 
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Hey Julie...

I did a Google for "low carb baked beans"...

Here's what I found:

Faux Baked Beans (low carb)

4 slice bacon; chopped
1/4 cup onion; chopped
1/4 cup green bell pepper; chopped
1 can (15 oz) Eden black soy beans; drained
1/2 cup tomato sauce
1/4 cup vinegar
1/4 cup Log Cabin SF maple syrup (or whatever brand)
1/2 tsp garlic salt (or just garlic if you prefer)
1/2 tsp liquid smoke


Brown bacon, onion and green pepper till tender. Add remaining
ingredients. Cook 10 minutes on the stovetop or as long as you can stand
to not eat them (the longer the better.) Baking in the oven or in a
crock pot would also be good.


19 g carb entire recipe! (47 g carb / 28 g fiber)

Serves 4, so you are looking at just under 5g carbs per serving.

AND

Baked Beans

A low-carb twist on a traditional BBQ side

Ingredients:
3 cans Eden black soy beans
1 pound ground beef
1 teaspoon guar gum
2 tablespoons Sugar Twin Brown Sugar Replacement
1 tablespoon Splenda (can be omitted depending on your preference)
2 tablespoons molasses
1/2 teaspoon cinnamon
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
4 ounces tomato sauce
4 slices raw bacon

Directions:
1. Preheat oven to 325 degrees F.

2. Drain the beans and rinse well.

3. Pour into an 8" X 11" baking dish or cakepan.

4. In a small bowl, combine the guar gum, Brown Sugar Twin, Splenda,
molasses, cinnamon, parsley, salt and pepper.

5. Add to ground beef.

6. Cook beef mixture on medium heat til brown.

7. Combine with beans and put all into baking dish.

8. Cut bacon into pieces and scatter on top.

9. Bake for 35-40 minutes.

10. Makes 12 servings.

Per serving (1 cup): 5.13g carbohydrates; 1g fiber; 9g protein





Julie Bove wrote:

> Now I realize that dried beans aren't something that all diabetics can eat.
> But I seem to be okay with them. Does anyone have a recipe that doesn't
> have too many additional carbs in it, such as molasses and brown sugar? I
> figure I might use a little molasses just for flavor. I also don't really
> want to add fruit. Most of the diabetic recipes seem to use fruit. To me
> that's just weird! Also, I can't use Worcestershire sauce because of my
> daughter's food allergies. I'd also like something I can make from scratch
> instead of using canned beans. Or at least use plain canned beans. Most
> recipes I see start with baked beans or pork and beans. Too much sweetener
> in those.
>




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Julie Bove
 
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"None Given" > wrote in message
...

> Maybe davinci has a flavor that would work. DH puts onions and bacon in
> his, but he uses brown sugar.


Maybe. But they are rather watery. Seems like that would not give the
right consistency.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Julie Bove
 
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"Monsur Fromage du Pollet" > wrote in message
...

> Below is a link to collection of 6 bean recipes from the NG
> Rec.Food.Cooking. Perhaps veiwing 6 recipes will get you one that will
> work.
>
> *Asian Fish Sauce tastes a great deal like Worchester if you need a
> substitute for the worchester. But has a smaller ingredient list
>
>
> http://tinyurl.com/bk4c5
>


Thanks! I will look for the fish sauce.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Julie Bove
 
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"Monsur Fromage du Pollet" > wrote in message
...

> OSTON BAKED BEANS


<snip>

Thanks! But I was looking for something without the sugar. The sugar is
the reason why I can't eat them.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Julie Bove
 
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"Monsur Fromage du Pollet" > wrote in message
...

> BOSTON BAKED BEAN GRATIN
>
> Can be prepared in 45 minutes or less.


<snip>

Sorry, that wouldn't work. Still way too carby, only serves two, and has
bread crumbs. Daughter can't have wheat.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Julie Bove
 
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"Monsur Fromage du Pollet" > wrote in message
...

> My baked beans are basically from a few cans. I use 2 cans of Heinz
> vegetarian beans, add a can of chopped or diced tomatoes, ketchup,
> brown sugar to
> taste, and bake it long enough to warm it up. It is easy, and quick.


<snip>

My point was not to use canned beans or sugar. I can find a ton of recipes
like that. But I can't eat them.


--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm




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Julie Bove
 
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"Jennifer" > wrote in message
hlink.net...
> Hey Julie...
>
> I did a Google for "low carb baked beans"...
>
> Here's what I found:


<snip>

Thanks! But those wouldn't do. Angela is allergic to wheat, gluten, soy,
bananas, peanuts, eggs and dairy. So soybeans are totally out of the
question. Also can't use most prepackaged sauces because they tend to
contain wheat. This might be disguised in the form of modified food starch,
mono and diglycerides and a whole slew of other names. It is getting very
tough finding things we can all eat.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Vicki Beausoleil
 
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Julie Bove wrote:
>
> "None Given" > wrote in message
> ...
>
> > Maybe davinci has a flavor that would work. DH puts onions and bacon in
> > his, but he uses brown sugar.

>
> Maybe. But they are rather watery. Seems like that would not give the
> right consistency.
>
> --
> See my webpage:
> http://mysite.verizon.net/juliebove/index.htm


If your beans are too watery then remove some, mash them, mix back in
and cook a bit more. Natural thickener.

Here's what I do. I never use a recipe, but this is the method.

Soak 1 lb. pea beans overnight. Change water, bring to a boil then
simmer about an hour until the skins split. Drain, put in Dutch oven
with a ton of onions, a couple of tablespoons prepared mustard, about
1/4 cup ketchup or you could use tomato paste, lots of pepper, 1/4 - 1/2
cup molasses or as much as you think you should. Cover beans with
boiling water and cook in a 200 degree F oven for at least 8 hours. Add
boiling water if necessary. Uncover and continue to bake to darken and
thicken. Stir occasionally. This recipe gets better the longer it cooks,
I've cooked it for 24 hours and it's great. I put neither meat nor
sweetener in my beans.

Very important: Don't salt anything until beans are very tender. Salt
will toughen the beans and they won't absorb water well.

This recipe makes my 8-qt. Dutch oven almost full. 15 - 20 servings at
least. They never seem to taste the same twice, but hub always gobbles
them up with a 'you should make these more often'. Excellent with eggs
for breakfast in the morning.
I've used the same method in the crockpot, but they don't darken as
much. The oven works better.

HTH

Vicki
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Julie Bove
 
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"Vicki Beausoleil" > wrote in message
...

> If your beans are too watery then remove some, mash them, mix back in
> and cook a bit more. Natural thickener.
>
> Here's what I do. I never use a recipe, but this is the method.


<snip>

That sounds good! I might try 1/2 a recipe of that, unless I find out that
a lot of people will be dining with me. I would probably add a little bacon
since my family seems to like them that way. I have an ancient bean pot
that works very well, but it only holds maybe 4 servings. I'm also worried
that there might be lead in the glaze, so I just use it and the 4 little
serving cups as a decoration. I don't know why I had not thought to mash
the beans. I do that all the time with soups and also when I make "refried"
beans. I don't actually fry my pintos. I simply cook them and mash them
with a touch of olive oil. Yummy!

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Julie Bove
 
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"Vicki Beausoleil" > wrote in message
...

> If your beans are too watery then remove some, mash them, mix back in
> and cook a bit more. Natural thickener.
>
> Here's what I do. I never use a recipe, but this is the method.


<snip>

I made my beans last night/today and they came out great! I pretty much
followed your recipe. I did use 2 pounds of beans and added not quite a
pound of bacon. I cut the bacon in tiny pieces, fried it till crisp and
then used the bacon grease to caramelize the onions before I added them. I
drained most of the grease from the bacon and onions before adding them. I
only used about 1/2 cup of molasses for the whole recipe. I did add 6
packets of Splenda for additional sweetness. I think the molasses is
essential though for the dark color and also the flavor. I could not use
any of the other browning things I might have used in the past because they
contain things my daughter can't eat.

I put everything in the crockpot around midnight last night and left them to
cook on low. The beans tasted wonderful this morning and were beginning to
brown nicely around the edges. They've now been cooking for about 13 hours.
They are getting more brown and taste even better. I figure that by dinner
they will be to die for! I have a vent in my kitchen and the baked bean
scent is wafting through the neighborhood. Smells divine! But it's making
me want to eat them.

I will have to try to restrain myself come dinner time. Last night, my
daughter and I made some gluten free, egg free, soy free, dairy free
chocolate brownies. We used a very thin chocolate glaze on top and also
some acceptable chocolate sprinkles. Not all of them would fit on the
serving plate. She and I kept going back and sampling the ones left in the
pan. Okay for her maybe, but not something I should be doing! I did cut
them into tiny pieces so it wasn't too much damage. But they sure were
good!

I also made some sugar free Jell-O in a flag mold. I used a mix of cherry
and raspberry and added those canned, tart pie cherries. I drained them
very well and mixed with Splenda. Tastes just like cherry pie!

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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MaryL
 
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"Julie Bove" > wrote in message
news:VfDwe.12646$Xr6.11209@trnddc07...
>
>
>
> "Jennifer" > wrote in message
> hlink.net...
>> Hey Julie...
>>
>> I did a Google for "low carb baked beans"...
>>
>> Here's what I found:

>
> <snip>
>
> Thanks! But those wouldn't do. Angela is allergic to wheat, gluten, soy,
> bananas, peanuts, eggs and dairy. So soybeans are totally out of the
> question. Also can't use most prepackaged sauces because they tend to
> contain wheat. This might be disguised in the form of modified food
> starch,
> mono and diglycerides and a whole slew of other names. It is getting very
> tough finding things we can all eat.
>
> --
> See my webpage:
> http://mysite.verizon.net/juliebove/index.htm
>
>


Julie,

This doesn't answer your specific question, but have you looked at recipe
sites that are designed for people with celiac disease? I have a friend
with celiac, and she has to avoid much of what Angela also cannot have.
Perhaps you could get some ideas from one of their recipes.

MaryL




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Julie Bove
 
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"MaryL" -OUT-THE-LITTER> wrote in message
news:tOXze.113331$yV4.39557@okepread03...

> Julie,
>
> This doesn't answer your specific question, but have you looked at recipe
> sites that are designed for people with celiac disease? I have a friend
> with celiac, and she has to avoid much of what Angela also cannot have.
> Perhaps you could get some ideas from one of their recipes.


Yeah. Unfortunately, soy is included in many of their recipes. And then my
diabetes seems to complicate things because I want to come up with something
we can all eat. I did come up with a way to make the beans and they were
wonderful! I used 2 pounds of navy beans. Soaked them for about 5 hours.
Decided this was long enough of a soak since they were getting nicely soft.
I drained off the water, added fresh water, brought to a boil and simmered
for about an hour. They were soft at this point.

I then drained and transferred them to my large crockpot, added not quite a
full package of bacon that had been fried to a crisp and cut into tiny
pieces, 3 chopped yellow onions that had been caramelized in the bacon
grease, about 1/4 cup of GF molasses, plenty of 1 carb ketchup, some
prepared mustard, 6 packets of Splenda, salt and pepper and a bit of water.
I didn't really measure these other ingredients. Just added to taste.

I set the crockpot on low and cooked the beans for about 17 hours. I did
have to stir them a few times towards the end. They got very nice and brown
and very sweet! Had I gone by taste alone, I would have thought them to be
loaded with sugar. I think the trick is in getting the onions nicely
caramelized to start with and the slow cooking for such a long time.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Jack Allen
 
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Julie,

What kind of beans did you use. I always use cannoli beans and they are
not bad and are low on the glycemic index.


"Julie Bove" > wrote in message
news:8Jgye.20758$Fn4.13026@trnddc06...
>
>
>
> "Vicki Beausoleil" > wrote in message
> ...
>
>> If your beans are too watery then remove some, mash them, mix back in
>> and cook a bit more. Natural thickener.
>>
>> Here's what I do. I never use a recipe, but this is the method.

>
> <snip>
>
> I made my beans last night/today and they came out great! I pretty much
> followed your recipe. I did use 2 pounds of beans and added not quite a
> pound of bacon. I cut the bacon in tiny pieces, fried it till crisp and
> then used the bacon grease to caramelize the onions before I added them.
> I
> drained most of the grease from the bacon and onions before adding them.
> I
> only used about 1/2 cup of molasses for the whole recipe. I did add 6
> packets of Splenda for additional sweetness. I think the molasses is
> essential though for the dark color and also the flavor. I could not use
> any of the other browning things I might have used in the past because
> they
> contain things my daughter can't eat.
>
> I put everything in the crockpot around midnight last night and left them
> to
> cook on low. The beans tasted wonderful this morning and were beginning
> to
> brown nicely around the edges. They've now been cooking for about 13
> hours.
> They are getting more brown and taste even better. I figure that by
> dinner
> they will be to die for! I have a vent in my kitchen and the baked bean
> scent is wafting through the neighborhood. Smells divine! But it's
> making
> me want to eat them.
>
> I will have to try to restrain myself come dinner time. Last night, my
> daughter and I made some gluten free, egg free, soy free, dairy free
> chocolate brownies. We used a very thin chocolate glaze on top and also
> some acceptable chocolate sprinkles. Not all of them would fit on the
> serving plate. She and I kept going back and sampling the ones left in
> the
> pan. Okay for her maybe, but not something I should be doing! I did cut
> them into tiny pieces so it wasn't too much damage. But they sure were
> good!
>
> I also made some sugar free Jell-O in a flag mold. I used a mix of cherry
> and raspberry and added those canned, tart pie cherries. I drained them
> very well and mixed with Splenda. Tastes just like cherry pie!
>
> --
> See my webpage:
> http://mysite.verizon.net/juliebove/index.htm
>
>



  #23 (permalink)   Report Post  
Julie Bove
 
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"Jack Allen" > wrote in message
...
> Julie,
>
> What kind of beans did you use. I always use cannoli beans and they are
> not bad and are low on the glycemic index.


I used navy beans.


--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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