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Bombay Chicken
I'm a little supicious on the carbs they seem a little low to me.
Bombay Chicken Prep Time: 15 Minutes Servings: 5 - Difficulty Level: 2 Ingredients * 1 teaspoon reduced-calorie margarine * 1 teaspoon chicken-flavored bouillon, granules * 1/4 cup chopped almonds * 2 teaspoons curry powder, divided * 1 cup boiling water * 1 cup diced, unpeeled apple * 1/2 cup skim milk * 1/2 cup chopped onion * 1 tablespoon lemon juice * 1/2 cup sliced fresh mushrooms * 1 cup chopped, cooked chicken * 1 tablespoon all-purpose flour Directions 1. Melt margarine in a large skillet over medium heat; add almonds. 2. Cook 10 minutes or until almonds are golden brown; stirring frequently. 3. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to coat, and cook for another minute or two. 4. Remove almonds to a plate lined with paper towels; let drain. 5. Add apple, onion, and mushrooms to skillet and saute 5 minutes. 6. Stir in remaining 1 teaspoon curry powder and flour. 7. Cook over low heat 2 minutes, stirring frequently. 8. Dissolve bouillon granules in boiling water and add to skillet with milk and lemon juice. 9. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. 10. Add chicken and continue to cook over low heat, stirring constantly, until thoroughly heated. Nutritional Info Calories: 116 Protein: 8 g Sodium: 38 mg Fat: 6 g Carbohydrates: 9 g Exchanges: 1 Medium-Fat Meat Source: The Diabetic Newsletter -- Happy Holidays, Dale aka Nightspirit |
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Bombay Chicken
On Thu, 01 Dec 2005 15:36:13 GMT, "Night Spirit"
> wrote: >I'm a little supicious on the carbs they seem a little low to me. > >Bombay Chicken >Prep Time: 15 Minutes >Servings: 5 - Difficulty Level: 2 > >Ingredients > >* 1 teaspoon reduced-calorie margarine >* 1 teaspoon chicken-flavored bouillon, granules >* 1/4 cup chopped almonds >* 2 teaspoons curry powder, divided >* 1 cup boiling water >* 1 cup diced, unpeeled apple >* 1/2 cup skim milk >* 1/2 cup chopped onion >* 1 tablespoon lemon juice >* 1/2 cup sliced fresh mushrooms >* 1 cup chopped, cooked chicken >* 1 tablespoon all-purpose flour > >Directions > >1. Melt margarine in a large skillet over medium heat; add almonds. >2. Cook 10 minutes or until almonds are golden brown; stirring >frequently. >3. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to >coat, and cook for another minute or two. >4. Remove almonds to a plate lined with paper towels; let drain. >5. Add apple, onion, and mushrooms to skillet and saute 5 minutes. >6. Stir in remaining 1 teaspoon curry powder and flour. >7. Cook over low heat 2 minutes, stirring frequently. >8. Dissolve bouillon granules in boiling water and add to skillet with >milk and lemon juice. >9. Cook over low heat 5 minutes or until smooth and thickened, >stirring constantly. >10. Add chicken and continue to cook over low heat, stirring >constantly, until thoroughly heated. > >Nutritional Info > >Calories: 116 >Protein: 8 g >Sodium: 38 mg >Fat: 6 g >Carbohydrates: 9 g > >Exchanges: 1 Medium-Fat Meat > >Source: The Diabetic Newsletter Hi NS You said "I'm a little suspicious on the carbs they seem a little low to me." I ran it through DWIDB and came up with numbers not too far off those for five serves: Calories 133.6 Protein 11.4 Total Fat 5.2 Sat. Fat 0.78 Mono. Fat 2.9 Poly. Fat 1.2 Carbohydrate 11 Fiber 2.34 However, the serve size looks quite unrealistic, with one cup of chicken meat and 1 1/2 cups of other solid ingredients being spread across five serves. I'd suspect that, without rice, this would be a modest meal for two, which would give, per serve: Calories 334 Protein 28.5 Total Fat 13 Sat. Fat 1.95 Mono. Fat 7.25 Poly. Fat 3 Carbohydrate 27.5 Fiber 5.85 I could probably handle that for dinner. I think I'd swap the skim milk for coconut cream, which would increase the fat and decrease the carbs a little. Of course, if you made it a meal for five by adding lots of rice and naan bread the carb count would be swamped by that. Cheers, Alan, T2, Australia. -- Everything in Moderation - Except Laughter. |
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Bombay Chicken
Night Spirit wrote:
> > I'm a little supicious on the carbs they seem a little low to me. > > Bombay Chicken > Prep Time: 15 Minutes > Servings: 5 - Difficulty Level: 2 > > Ingredients > > * 1 teaspoon reduced-calorie margarine > * 1 teaspoon chicken-flavored bouillon, granules > * 1/4 cup chopped almonds > * 2 teaspoons curry powder, divided > * 1 cup boiling water > * 1 cup diced, unpeeled apple > * 1/2 cup skim milk > * 1/2 cup chopped onion > * 1 tablespoon lemon juice > * 1/2 cup sliced fresh mushrooms > * 1 cup chopped, cooked chicken > * 1 tablespoon all-purpose flour > > Directions > > 1. Melt margarine in a large skillet over medium heat; add almonds. > 2. Cook 10 minutes or until almonds are golden brown; stirring > frequently. > 3. Sprinkle almonds with 1 teaspoon curry powder, toss lightly to > coat, and cook for another minute or two. > 4. Remove almonds to a plate lined with paper towels; let drain. > 5. Add apple, onion, and mushrooms to skillet and saute 5 minutes. > 6. Stir in remaining 1 teaspoon curry powder and flour. > 7. Cook over low heat 2 minutes, stirring frequently. > 8. Dissolve bouillon granules in boiling water and add to skillet with > milk and lemon juice. > 9. Cook over low heat 5 minutes or until smooth and thickened, > stirring constantly. > 10. Add chicken and continue to cook over low heat, stirring > constantly, until thoroughly heated. > > Nutritional Info > > Calories: 116 > Protein: 8 g > Sodium: 38 mg > Fat: 6 g > Carbohydrates: 9 g > > Exchanges: 1 Medium-Fat Meat > > Source: The Diabetic Newsletter > > -- > > Happy Holidays, > Dale aka Nightspirit MasterCook puts it up as 7.8g carbohydrate, 1.4g fiber 11.1g protein Serve it up on finely chopped cauli, instead of rice... Vicki |
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Bombay Chicken
Vicki Beausoleil wrote:
> Night Spirit wrote: >> >> I'm a little supicious on the carbs they seem a little >> low to me. >> >> Bombay Chicken >> Prep Time: 15 Minutes >> Servings: 5 - Difficulty Level: 2 >> >> Ingredients >> >> * 1 teaspoon reduced-calorie margarine >> * 1 teaspoon chicken-flavored bouillon, granules >> * 1/4 cup chopped almonds >> * 2 teaspoons curry powder, divided >> * 1 cup boiling water >> * 1 cup diced, unpeeled apple >> * 1/2 cup skim milk >> * 1/2 cup chopped onion >> * 1 tablespoon lemon juice >> * 1/2 cup sliced fresh mushrooms >> * 1 cup chopped, cooked chicken >> * 1 tablespoon all-purpose flour >> >> Directions >> >> 1. Melt margarine in a large skillet over medium heat; >> add almonds. 2. Cook 10 minutes or until almonds are >> golden brown; stirring frequently. >> 3. Sprinkle almonds with 1 teaspoon curry powder, toss >> lightly to coat, and cook for another minute or two. >> 4. Remove almonds to a plate lined with paper towels; >> let drain. 5. Add apple, onion, and mushrooms to skillet >> and saute 5 minutes. 6. Stir in remaining 1 teaspoon >> curry powder and flour. 7. Cook over low heat 2 minutes, >> stirring frequently. 8. Dissolve bouillon granules in >> boiling water and add to skillet with milk and lemon >> juice. 9. Cook over low heat 5 minutes or until smooth >> and thickened, stirring constantly. >> 10. Add chicken and continue to cook over low heat, >> stirring constantly, until thoroughly heated. >> >> Nutritional Info >> >> Calories: 116 >> Protein: 8 g >> Sodium: 38 mg >> Fat: 6 g >> Carbohydrates: 9 g >> >> Exchanges: 1 Medium-Fat Meat >> >> Source: The Diabetic Newsletter >> >> -- >> >> Happy Holidays, >> Dale aka Nightspirit > > MasterCook puts it up as 7.8g carbohydrate, 1.4g fiber > 11.1g protein > > Serve it up on finely chopped cauli, instead of rice... > > Vicki That's a cool idea! I've been stewing about what to replace rice with. I've been fairly successful with cauli-Faux-tatoes. I'll try running the cooked cauliflower through a potato ricer. As it dries a bit, the texture should be fairly close. -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
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Bombay Chicken
Pete Romfh wrote: > Vicki Beausoleil wrote: >> Night Spirit wrote: >>> >>> I'm a little supicious on the carbs they seem a little >>> low to me. >>> >>> Bombay Chicken >>> Prep Time: 15 Minutes >>> Servings: 5 - Difficulty Level: 2 >>> >>> Ingredients >>> >>> * 1 teaspoon reduced-calorie margarine >>> * 1 teaspoon chicken-flavored bouillon, granules >>> * 1/4 cup chopped almonds >>> * 2 teaspoons curry powder, divided >>> * 1 cup boiling water >>> * 1 cup diced, unpeeled apple >>> * 1/2 cup skim milk >>> * 1/2 cup chopped onion >>> * 1 tablespoon lemon juice >>> * 1/2 cup sliced fresh mushrooms >>> * 1 cup chopped, cooked chicken >>> * 1 tablespoon all-purpose flour >>> >>> Directions >>> >>> 1. Melt margarine in a large skillet over medium heat; >>> add almonds. 2. Cook 10 minutes or until almonds are >>> golden brown; stirring frequently. >>> 3. Sprinkle almonds with 1 teaspoon curry powder, toss >>> lightly to coat, and cook for another minute or two. >>> 4. Remove almonds to a plate lined with paper towels; >>> let drain. 5. Add apple, onion, and mushrooms to skillet >>> and saute 5 minutes. 6. Stir in remaining 1 teaspoon >>> curry powder and flour. 7. Cook over low heat 2 minutes, >>> stirring frequently. 8. Dissolve bouillon granules in >>> boiling water and add to skillet with milk and lemon >>> juice. 9. Cook over low heat 5 minutes or until smooth >>> and thickened, stirring constantly. >>> 10. Add chicken and continue to cook over low heat, >>> stirring constantly, until thoroughly heated. >>> >>> Nutritional Info >>> >>> Calories: 116 >>> Protein: 8 g >>> Sodium: 38 mg >>> Fat: 6 g >>> Carbohydrates: 9 g >>> >>> Exchanges: 1 Medium-Fat Meat >>> >>> Source: The Diabetic Newsletter >>> >>> -- >>> >>> Happy Holidays, >>> Dale aka Nightspirit >> >> MasterCook puts it up as 7.8g carbohydrate, 1.4g fiber >> 11.1g protein >> >> Serve it up on finely chopped cauli, instead of rice... >> >> Vicki > > That's a cool idea! I've been stewing about what to replace rice > with. I've been fairly successful with cauli-Faux-tatoes. I'll try > running the cooked cauliflower through a potato ricer. > As it dries a bit, the texture should be fairly close. I am different to some in that I don't look for rice substitutes. Rather I think of what vegetables I would really like to have with that. My choice would be sliced carrots, zuchini, cauliflower (not mashed up, small chunks instead), green beans. Make a bed of the veggies then put the curry over the top. Then of course the obligatory side salad in a bowl |
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Bombay Chicken
Ozgirl wrote:
> Pete Romfh wrote: >> That's a cool idea! I've been stewing about what to > replace rice >> with. I've been fairly successful with cauli-Faux-tatoes. > I'll try >> running the cooked cauliflower through a potato ricer. >> As it dries a bit, the texture should be fairly close. > > I am different to some in that I don't look for rice > substitutes. Rather I think of what vegetables I would > really like to have with that. My choice would be sliced > carrots, zuchini, cauliflower (not mashed up, small chunks > instead), green beans. Make a bed of the veggies then put > the curry over the top. Then of course the obligatory side > salad in a bowl I'm only recently converting my diet. I was raised on rice and taters. Indian and Asian dishes sort of "call out" for rice to me. -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
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Bombay Chicken
On Fri, 2 Dec 2005 00:57:40 -0600, "Pete Romfh"
> wrote: >Ozgirl wrote: >> Pete Romfh wrote: > >>> That's a cool idea! I've been stewing about what to >> replace rice >>> with. I've been fairly successful with cauli-Faux-tatoes. >> I'll try >>> running the cooked cauliflower through a potato ricer. >>> As it dries a bit, the texture should be fairly close. >> >> I am different to some in that I don't look for rice >> substitutes. Rather I think of what vegetables I would >> really like to have with that. My choice would be sliced >> carrots, zuchini, cauliflower (not mashed up, small chunks >> instead), green beans. Make a bed of the veggies then put >> the curry over the top. Then of course the obligatory side >> salad in a bowl > >I'm only recently converting my diet. I was raised on rice and taters. >Indian and Asian dishes sort of "call out" for rice to me. I was initially like that - but it's really just a habit. And, like all habits, it can be broken. Supposedly, it takes thirty days. With me it was shorter. Rice and taters, to me, are now in the same food bin as sugar and molasses. The only problem I've discovered is with take-away Asian food vendors. It's quite common here for lunch specials from Chinese, Vietnamese, Indian, Pakistani or Nepalese vendors to have a set price for a take-away lunch dish. But if you ask for it "without rice" they will often charge extra - because rice is cheap bulk in the container. I don't really mind that provided they don't up the price too much - but some will refuse to serve it without rice and suddenly pretend not to understand English (they are probably sixth generation:-) With sub-continent food, I've found a small piece of Naan bread seems to have less effect on me than the equivalent quantity of rice. YMMV I'm not a great one for "substitutes". I eat cauli as cauli, not as faux rice or faux spuds. Cheers, Alan, T2, Australia. -- Everything in Moderation - Except Laughter. |
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Bombay Chicken
"Pete Romfh" > wrote in message ... > That's a cool idea! I've been stewing about what to replace rice with. > I've been fairly successful with cauli-Faux-tatoes. I'll try running the > cooked cauliflower through a potato ricer. > As it dries a bit, the texture should be fairly close. Grating it then sautéing until golden is closest in texture - but it's too pfaffy, I don't bother any more. If I'm doing a wet curry, I'll probably do a cauli or celeriac mash for me; a dry curry goes better with a lentil and spinach dhal and maybe some raita. A papadom is only 5g CHO if I want crunch, and a pickled veg of some kind helps the bgs too. Nicky. -- A1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/73/72Kg |
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Bombay Chicken
Nicky wrote:
> "Pete Romfh" > wrote in > message ... >> That's a cool idea! I've been stewing about what to >> replace rice with. I've been fairly successful with >> cauli-Faux-tatoes. I'll try running the cooked >> cauliflower through a potato ricer. As it dries a bit, >> the texture should be fairly close. > > Grating it then sautéing until golden is closest in > texture - but it's too pfaffy, I don't bother any more. > If I'm doing a wet curry, I'll probably do a cauli or > celeriac mash for me; a dry curry goes better with a > lentil and spinach dhal and maybe some raita. A papadom > is only 5g CHO if I want crunch, and a pickled veg of > some kind helps the bgs too. > > Nicky. I hadn't looked at dahls and/or paneers yet. Aren't lentil's high carb ? -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
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Bombay Chicken
"Pete Romfh" > wrote in message ... > I hadn't looked at dahls and/or paneers yet. Aren't lentil's high carb ? Yes, fairly high - but very slow. I can eat a half-cup serving of dahl (green or Puy lentils, not the soggy orange kind) plus a half-cup of whatever curry I've made without a flicker on my meter at suppertime. It's less certain if I eat the leftovers at lunchtime - sometimes I have to do a quick bit of exercise to beat down a spike. Nicky. -- A1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/73/72Kg |
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Bombay Chicken
Pete Romfh wrote: > Nicky wrote: >> "Pete Romfh" > wrote in >> message ... >>> That's a cool idea! I've been stewing about what to >>> replace rice with. I've been fairly successful with >>> cauli-Faux-tatoes. I'll try running the cooked >>> cauliflower through a potato ricer. As it dries a bit, >>> the texture should be fairly close. >> >> Grating it then sautéing until golden is closest in >> texture - but it's too pfaffy, I don't bother any more. >> If I'm doing a wet curry, I'll probably do a cauli or >> celeriac mash for me; a dry curry goes better with a >> lentil and spinach dhal and maybe some raita. A papadom >> is only 5g CHO if I want crunch, and a pickled veg of >> some kind helps the bgs too. >> >> Nicky. > > I hadn't looked at dahls and/or paneers yet. Aren't lentil's high > carb ? I use lentils in soup (as a sub for dried peas). Barley is fairly well tolerated by some diabetics as well. |
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Bombay Chicken
"Alan S" > wrote in message ... > The only problem I've discovered is with take-away Asian > food vendors. It's quite common here for lunch specials from > Chinese, Vietnamese, Indian, Pakistani or Nepalese vendors > to have a set price for a take-away lunch dish. But if you > ask for it "without rice" they will often charge extra - > because rice is cheap bulk in the container. I don't really > mind that provided they don't up the price too much - but > some will refuse to serve it without rice and suddenly > pretend not to understand English (they are probably sixth > generation:-) I don't usually get this type of food, but I have occasionally gotten it for my husband during his low carb phases. The Teriyaki place here serves a container of rice, a container of salad (a few pieces of iceberg with a shred or two of carrot) and then the main dish. They will give me two salads in place of the rice. When I was living in NY, many of the Chinese places delivered. You could choose from an assortment of meals, but most of the foods were also available by the piece, by the pint or by the quart. When I ordered for the whole family, I'd usually get one meal, and then pints or quarts of the other things. > > With sub-continent food, I've found a small piece of Naan > bread seems to have less effect on me than the equivalent > quantity of rice. YMMV > > I'm not a great one for "substitutes". I eat cauli as cauli, > not as faux rice or faux spuds. This might not work for everyone, but a good way of fixing lower carb potatoes, is to cut them in small cubes and mix with large dices of red onion. I use a mix of about 1/2 and 1/2, but when serving mine up, I take more onion and potato. I mix it all with olive oil, salt, and pepper, Italian seasoning and sweet paprika. I used to also add parmesan cheese prior to learning of Angela's dairy allergy. I then bake at 425 for about an hour, or until the potatoes are crisp, turning them at about the halfway mark. Be sure to use a pan big enough so you can spread them in a single layer so they'll get crisp. Other options are making soup and including a bit of diced potato, or a cottage/Shepard's pie type thing with a very thin layer of potatoes on top. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
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Bombay Chicken
Julie Bove wrote:
> This might not work for everyone, but a good way of > fixing lower carb potatoes, is to cut them in small cubes > and mix with large dices of red onion. I use a mix of > about 1/2 and 1/2, but when serving mine up, I take more > onion and potato. I mix it all with olive oil, salt, and > pepper, Italian seasoning and sweet paprika. I used to > also add parmesan cheese prior to learning of Angela's > dairy allergy. I then bake at 425 for about an hour, or > until the potatoes are crisp, turning them at about the > halfway mark. Be sure to use a pan big enough so you can > spread them in a single layer so they'll get crisp. > > Other options are making soup and including a bit of > diced potato, or a cottage/Shepard's pie type thing with > a very thin layer of potatoes on top. That's certainly worth a try. I'll make some later this week. -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
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