"Quentin Grady" > wrote in message
...
>
> G'day G'day Folks,
>
> Can anyone come up with a couple of recipes. They need to be very
> simple ie bloke proof. Items near the top of the list score higher
> than those at the bottom. One low carb and one low fat would be
> fantastic. You must NOT mind seeing your recipe in print.
>
> avocado,
> bean; navy, pinto, small red, black
> pea, Blackeyed;
> broccoli raab; spinach
> raspberry, cranberry, blackberry, strawberry
> Brazil nut; pecans, walnuts, cashews, pistachios, hazelnuts,
> prunes; figs
> bell peppers, orange, yellow
> artichokes
> lettuce,
> oats
> pumpkin, corn, potato.
>
> If you include cloves, turmeric, ginger, dried oregano, freshly ground
> black pepper you score bonus points.

You've almost got a 2-course meal there.

Make a guacamole and stir in some of the beans; add salt and black pepper to
taste. Serve in bell pepper pots, with a salad topped with broccoli raab (if
that's what I know as sprouting broccoli, a good sub for asparagus in
season). Arrange some matchsticked ginger over the peppers. Low fat it by
making the filling with a coarse bean puree instead of guacamole.

For dessert, make a fruit crumble topped with some nuts and oats. Serve with
crème frais and a sprinkling of clove powder. Low fat by swinging the
balance towards the oats, and serve with yoghurt.

No idea what you can do with the pumpkin, corn and potato. I guess you could
make a soup for a starter, but I wouldn't eat it because it'd be too carby
: )

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky wrote:
> "Quentin Grady" > wrote in message
> ...

> No idea what you can do with the pumpkin, corn and potato.
I guess
> you could make a soup for a starter, but I wouldn't eat it
because
> it'd be too carby

Pumpkin pieces (roasted but not to burnt point how I like em
in roasts) in rocket salad is great, baby spinach can be
used as well, unless Q means the other kind of spinach.

Thin pork slices sauteed with onion, garlic, fresh ginger,
the broccoli raab (whatever that is - lol), sliced peppers,
add some black beans and things like oyster sauce etc
(chinese style cooking I am thinking here) and before
serving add cashews...

Serve with a spinach/iceberg/avocado salad/with dried
cranberries if you like (we call them craisins here) and
some sort of dressing. Black pepper could be cracked over
both meals.

This post not CC'd by email
On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> wrote:

>You've almost got a 2-course meal there.
>
>Make a guacamole and stir in some of the beans; add salt and black pepper to
>taste.

G'day G'day Nicky,

Think bloke. I sort of assume you mean I should

1. take a can of cooked mixed beans.
2. drain out the liquid.
3. mash the beans
4. stir them into the guacamole.



>Serve in bell pepper pots, with a salad topped with broccoli raab (if
>that's what I know as sprouting broccoli, a good sub for asparagus in
>season).

>Arrange some match sticked ginger over the peppers. Low fat it by
>making the filling with a coarse bean puree instead of guacamole.

Is that the pink pickled ginger?

>For dessert, make a fruit crumble topped with some nuts and oats.

Am I stupid or what? I haven't a clue how to make a fruit crumble.
What makes it crumble?
I make a pretty mean fruit salad but it never crumbles.

>Serve with crème frais and a sprinkling of clove powder. Low fat by swinging the
>balance towards the oats, and serve with yoghurt.

Does one have to whisk up some rolled oat and do something with them
to make them stay on top of the fruit?

>No idea what you can do with the pumpkin, corn and potato. I guess you could
>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>: )

I'd rather avoid the pumpkin, corn and potato too.

>Nicky.

Thanks Nicky. I really don't know the things I am asking about. My
cooking meets my needs for myself and entertaining but is rather
limited.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

"Quentin Grady" > wrote in message
...
> This post not CC'd by email
> On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> > wrote:
>
>>You've almost got a 2-course meal there.
>>
>>Make a guacamole and stir in some of the beans; add salt and black pepper
>>to
>>taste.
>
> G'day G'day Nicky,
>
> Think bloke. I sort of assume you mean I should
>
> 1. take a can of cooked mixed beans.
> 2. drain out the liquid.
> 3. mash the beans
> 4. stir them into the guacamole.

Yup - sounds good. I'd cook the beans from scratch, but a mixed can (rinsed)
would be fine. I also might not mash them, unless they were large - I like a
bit of texture.

>>Arrange some match sticked ginger over the peppers. Low fat it by
>>making the filling with a coarse bean puree instead of guacamole.
>
> Is that the pink pickled ginger?

Sure, why not? I'd use raw ginger, peeled and cut into very fine slivers,
but the pickled stuff would be excellent. Incidentally, do you know how to
peel ginger? - with a teaspoon : ) It's seriously the best implement.

>>For dessert, make a fruit crumble topped with some nuts and oats.
>
> Am I stupid or what? I haven't a clue how to make a fruit crumble.

This may well be a language issue - I know the US doesn't have a crumble,
they retained a biscuit topping that we've lost. A crumble is a lazy cook's
dream, because it's lovely and easy - my kids produced their first edible
result around age 3 : ) It's a (preferably crispy) topping for mixed fruit.
I have some fruit mixture waiting in the freezer - I was expecting family
round last weekend, and they had to reschedule at the last minute. I cut
some rhubarb up and microwaved it for about 3 minutes, until it was
softening. I added enough Splenda to make it taste good, then mixed in some
fresh cut-up strawberries and some dried blueberries that happened to be
around. Then it cooled and went in the freezer; it could go straight into
the pan I'll be serving it from next week.

Two recipes for you for a topping;

Low carb;
1 1/2 cups ground nuts -I tend to use almonds because I can buy them ready
ground.
1/3 cup whey protein powder, unflavoured or vanilla
4 tablespoons butter, melted
About 2 T Splenda, if liked

Mix to a crumb consistency (bung everything in a bowl and stir) and sprinkle
over fruit. Put into a preheated 350deg oven for about 12-15 minutes, until
nicely brown.

Low fat:
2 oz butter
3 1/2 oz plain flour
1 oz caster sugar
4oz mixture of chopped nuts/seeds - not too fine, good for texture
2 oz oat flakes or rolled oats

Mix to a crumb again. This time you cut the butter into little squares and
rub it through the rest - or melt it and stir like crazy; bake in 350 oven
for 40-45 mins. Note that for this length of cooking, you want your fruit to
be raw, and it doesn't work so well with delicate berries that need little
or no cooking. Excellent for apples, though. Somewhere around 40g CHO per
serving.

Note for both recipes the crumble will be crispier if there's little or no
juice - but hey, it tastes nice soggy too : )

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Nicky > wrote:

: This may well be a language issue - I know the US doesn't have a
crumble, : they retained a biscuit topping that we've lost. A crumble is a
lazy cook's : dream, because it's lovely and easy - my kids produced their
first edible : result around age 3 : ) It's a (preferably crispy) topping
for mixed fruit.

We do too have crumbles and thinkgs similar called
betties. The stuff with the biscuit or pi crust top (no bottom crust) is
called a cobbler here. I make them using splenda to sweeten both the
fruit and the cruble toping, which I generally make with rolled oats and a
little fat

Wendy

"W. Baker" > wrote in message
...
> We do too have crumbles and thinkgs similar called
> betties. The stuff with the biscuit or pi crust top (no bottom crust) is
> called a cobbler here.

Ah, now we make a cobbler with scone mix. Scones to me are made with a soft
dough somewhere between a cake and bread, and may have raisins or cheese
inside. You roll them out and carefully cut them into rounds, and either
bake them straight or on top of fruit; they rise like mad.

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

"Nicky" > wrote in message
...
called a cobbler here.
>
> Ah, now we make a cobbler with scone mix. Scones to me are made with a
soft
> dough somewhere between a cake and bread, and may have raisins or cheese
> inside. You roll them out and carefully cut them into rounds, and either
> bake them straight or on top of fruit; they rise like mad.

We do scones here. They're much like a baking powder biscuit. Never seen
them with cheese but have seen them with raisins, blueberries, cranberries
and even pumpkin. In this area the big deal are these scones you can get
only at the fair. They have jelly inside. I couldn't see what the big deal
was. I tried one once. Not bad but certainly not spectacular and nothing
I'd want to wait in a long line for, like I did. I can only presume that
the people who think they are wonderful never made scones at home. I
learned to cook at an early age and often made scones and popovers for
breakfast.

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

Nicky > wrote:

: "W. Baker" > wrote in message
: ...
: > We do too have crumbles and thinkgs similar called
: > betties. The stuff with the biscuit or pi crust top (no bottom crust) is
: > called a cobbler here.

: Ah, now we make a cobbler with scone mix. Scones to me are made with a soft
: dough somewhere between a cake and bread, and may have raisins or cheese
: inside. You roll them out and carefully cut them into rounds, and either
: bake them straight or on top of fruit; they rise like mad.

: Nicky.

: --
: A1c 10.5/5.4/<6 T2 DX 05/2004
: 1g Metformin, 100ug Thyroxine
: 95/73/72Kg

What ou cal scones ae similar to what we call biscuits or baking powder
biscuits, a fairly fat heavy dough, rolled an cut, uaually into rounds adn
baked to a flaky deliciousness adn served hot with butter for brekfast!
Han't had them fo rquite a while. What you call biscuits we call
cookies-sweet flat caky tigs liek chocolate chip cookies or pettit beurre.

It dos get complicated here, what!

Wendy

This post not CC'd by email
On Mon, 6 Feb 2006 09:06:15 -0000, "Nicky"
> wrote:

>
>"Quentin Grady" > wrote in message
.. .
>> This post not CC'd by email
>> On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
>> > wrote:
>>
>>>You've almost got a 2-course meal there.
>>>
>>>Make a guacamole and stir in some of the beans; add salt and black pepper
>>>to
>>>taste.
>>
>> G'day G'day Nicky,
>>
>> Think bloke. I sort of assume you mean I should
>>
>> 1. take a can of cooked mixed beans.
>> 2. drain out the liquid.
>> 3. mash the beans
>> 4. stir them into the guacamole.
>
>Yup - sounds good. I'd cook the beans from scratch, but a mixed can (rinsed)
>would be fine. I also might not mash them, unless they were large - I like a
>bit of texture.
>
>>>Arrange some match sticked ginger over the peppers. Low fat it by
>>>making the filling with a coarse bean puree instead of guacamole.
>>
>> Is that the pink pickled ginger?
>
>Sure, why not? I'd use raw ginger, peeled and cut into very fine slivers,
>but the pickled stuff would be excellent. Incidentally, do you know how to
>peel ginger? - with a teaspoon : ) It's seriously the best implement.
>
>>>For dessert, make a fruit crumble topped with some nuts and oats.
>>
>> Am I stupid or what? I haven't a clue how to make a fruit crumble.
>
>This may well be a language issue - I know the US doesn't have a crumble,
>they retained a biscuit topping that we've lost. A crumble is a lazy cook's
>dream, because it's lovely and easy - my kids produced their first edible
>result around age 3 : ) It's a (preferably crispy) topping for mixed fruit.
>I have some fruit mixture waiting in the freezer - I was expecting family
>round last weekend, and they had to reschedule at the last minute. I cut
>some rhubarb up and microwaved it for about 3 minutes, until it was
>softening. I added enough Splenda to make it taste good, then mixed in some
>fresh cut-up strawberries and some dried blueberries that happened to be
>around. Then it cooled and went in the freezer; it could go straight into
>the pan I'll be serving it from next week.
>
>Two recipes for you for a topping;
>
>Low carb;
>1 1/2 cups ground nuts -I tend to use almonds because I can buy them ready
>ground.
>1/3 cup whey protein powder, unflavoured or vanilla
>4 tablespoons butter, melted
>About 2 T Splenda, if liked
>
>Mix to a crumb consistency (bung everything in a bowl and stir) and sprinkle
>over fruit. Put into a preheated 350deg oven for about 12-15 minutes, until
>nicely brown.
>
>Low fat:
>2 oz butter
>3 1/2 oz plain flour
>1 oz caster sugar
>4oz mixture of chopped nuts/seeds - not too fine, good for texture
>2 oz oat flakes or rolled oats
>
>Mix to a crumb again. This time you cut the butter into little squares and
>rub it through the rest - or melt it and stir like crazy; bake in 350 oven
>for 40-45 mins. Note that for this length of cooking, you want your fruit to
>be raw, and it doesn't work so well with delicate berries that need little
>or no cooking. Excellent for apples, though. Somewhere around 40g CHO per
>serving.
>
>Note for both recipes the crumble will be crispier if there's little or no
>juice - but hey, it tastes nice soggy too : )
>
>Nicky.

G'day G'day Nicky,

Thank you going into the details of the crumble topping. There is
something for all of us to learn here. I have never in my life made a
crumble topping. Frankly it is scary. My guess is women who have
made them a few thousand times will ROTFL because they know it is easy
and it is for THEM. It is like me with calculators. I drive one like a
hoon. Yet, most weeks I watch a bloke come into my office shaking.
He wouldn't like anyone to see him shaking. Yet he has had the courage
to confront his fears and I respect him for that. For the first time
he has come and dealt with being almost innumerate. Ask them what six
sevens are and they turn beetroot red. They don't know their times
tables. What I am saying is something can be so easy it is effortless
and so hard it takes an act of courage to confront ... all at the same
time.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

On Mon, 06 Feb 2006 16:02:39 +1300, Quentin Grady
> wrote:

>>No idea what you can do with the pumpkin, corn and potato. I guess you could
>>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>>: )
>
>I'd rather avoid the pumpkin, corn and potato too.

Of course, our pumpkin is your winter squash, but it rarely
spikes me and makes a wonderful soup - that even blokes can
make (lunch today);

Take one very large pot or tureen. Cut up one pumpkin(winter
squash) after deseeding and peeling the skin off.

Place in the pot, cover with stock or water and a few stock
cubes an inch or so above the pumpkin and a grating of
nutmeg and a grating of pepper, and bring to the boil (I get
fancy and add a bit of basil and oregano:-).

Reduce to a low simmer and put the lid on the pot. Set the
timer to about 30 or 40 minutes (that's a quarter of
grid-iron or one half in Rugby or six overs in cricket),
come back and stir, add a little more water if it looks low,
then go and watch the next quarter/half/six overs.

Take off the heat. Let it cool a little while you watch the
after-match post-mortem, then use a stick-blender to turn it
into a thick yellow/orange mush. Adjust with boiling water
to the thickness you prefer when you serve it. Freeze what
you don't eat in single-serve containers to be zapped in the
microwave as a quick lunch.

A dollop of pure cream is a nice garnish when you serve it.

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

This post not CC'd by email
On Wed, 08 Feb 2006 14:47:21 +1100, Alan S
> wrote:

>On Mon, 06 Feb 2006 16:02:39 +1300, Quentin Grady
> wrote:
>
>>>No idea what you can do with the pumpkin, corn and potato. I guess you could
>>>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>>>: )
>>
>>I'd rather avoid the pumpkin, corn and potato too.
>
>Of course, our pumpkin is your winter squash, but it rarely
>spikes me and makes a wonderful soup - that even blokes can
>make (lunch today);
>
>Take one very large pot or tureen. Cut up one pumpkin(winter
>squash) after deseeding and peeling the skin off.
>
>Place in the pot, cover with stock or water and a few stock
>cubes an inch or so above the pumpkin and a grating of
>nutmeg and a grating of pepper, and bring to the boil (I get
>fancy and add a bit of basil and oregano:-).
>
>Reduce to a low simmer and put the lid on the pot. Set the
>timer to about 30 or 40 minutes (that's a quarter of
>grid-iron or one half in Rugby or six overs in cricket),
>come back and stir, add a little more water if it looks low,
>then go and watch the next quarter/half/six overs.

G'day G'day Alan,

It takes a bloke to speak bloke. <grin>

>Take off the heat. Let it cool a little while you watch the
>after-match post-mortem, then use a stick-blender to turn it
>into a thick yellow/orange mush. Adjust with boiling water
>to the thickness you prefer when you serve it. Freeze what
>you don't eat in single-serve containers to be zapped in the
>microwave as a quick lunch.
>
>A dollop of pure cream is a nice garnish when you serve it.
>
>Cheers, Alan, T2, Australia.
>d&e, metformin 2x500mg

Many thanks, best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Alan S wrote:

> Of course, our pumpkin is your winter squash, but it
rarely
> spikes me and makes a wonderful soup - that even blokes
can
> make (lunch today);

I'll be a little OT here. Pumpkin doesn't spike me, at least
in average serve sizes. I normally eat it with the skin on
(all types pumpkin). Sweet potato doesn't affect me either.
A few times a week I cook a whole small one, unpeeled, in
the micro, split it and add some of the pro activ
(cholesterol lowering) margarine and a sprinkle of cinnamon
sugar

Pumpkin soup can be very bloke-friendly.

Something incredibly easy but not necessarily low carb or
low fat is to slice butternut pumpkin in thin slices and
layer them in a casserole dish, pour some béchamel sauce
over, sprinkle with chili powder to taste, cracked pepper
and grated cheese and bake til soft. How easy is that?? Any
bachelor could do one of those with some bbq'ed meat and a
tossed salad and come up looking good! For my own tastes I
would be adding some sliced onions and crushed garlic - sort
like the potato bakes but with bechamel instead of cream.

On Wed, 08 Feb 2006 06:36:02 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> Of course, our pumpkin is your winter squash, but it
>rarely
>> spikes me and makes a wonderful soup - that even blokes
>can
>> make (lunch today);
>
>I'll be a little OT here. Pumpkin doesn't spike me, at least
>in average serve sizes. I normally eat it with the skin on
>(all types pumpkin). Sweet potato doesn't affect me either.
>A few times a week I cook a whole small one, unpeeled, in
>the micro, split it and add some of the pro activ
>(cholesterol lowering) margarine and a sprinkle of cinnamon
>sugar
>
>Pumpkin soup can be very bloke-friendly.
>
>Something incredibly easy but not necessarily low carb or
>low fat is to slice butternut pumpkin in thin slices and
>layer them in a casserole dish, pour some béchamel sauce
>over, sprinkle with chili powder to taste, cracked pepper
>and grated cheese and bake til soft. How easy is that?? Any
>bachelor could do one of those with some bbq'ed meat and a
>tossed salad and come up looking good! For my own tastes I
>would be adding some sliced onions and crushed garlic - sort
>like the potato bakes but with bechamel instead of cream.

I think you lost most of them with "bechamel":-)

I know how - but I'm waiting to see you explain it in
blokese:-)

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

Alan S wrote:

> I think you lost most of them with "béchamel":-)
>
> I know how - but I'm waiting to see you explain it in
> blokese:-)

lol, and then there was google....

On Wed, 08 Feb 2006 12:46:53 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> I think you lost most of them with "béchamel":-)
>>
>> I know how - but I'm waiting to see you explain it in
>> blokese:-)
>
>lol, and then there was google....

Maybe, but no bloke would EVER use google to get a recipe
(which disqualifies me from the club I suppose:-)

You still didn't describe it in those terms:

Stove method:

"Melt a large spoonful of butter or marg in a small saucepan
on the stove, when it's melted add a heaped spoonful of
flour and stir it quickly over low heat until the lumps
disappear. Add a cup of milk, keep stirring, and turn the
heat up. When it starts to get thick, add another cup of
milk. If it gets too thick, add a little more milk until the
consistency seems right. If it seems too thin, keep heating
and stirring until it's thicker. Do NOT let it bubble away
on the stove without stirring it.

Depending on the use, you might add herbs or spices as you
cook it."

For most of the non-cooks I know, blokes or otherwise,
that's a lot more trouble than "pour some béchamel sauce
over," in the middle of a recipe. They would go looking for
a bottle of bechamel sauce in the supermarket (maybe someone
does sell it - I've never checked:-)

Oh - and I didn't use "tablespoon" - large spoon is fine.
Although it does mean that some bloke will wonder why he had
to add two gallons of milk because he used a soup ladle for
the measure.
Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

This post not CC'd by email
On Wed, 08 Feb 2006 06:36:02 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> Of course, our pumpkin is your winter squash, but it
>rarely
>> spikes me and makes a wonderful soup - that even blokes
>can
>> make (lunch today);
>
>I'll be a little OT here. Pumpkin doesn't spike me, at least
>in average serve sizes. I normally eat it with the skin on
>(all types pumpkin).

G'day G'day Ozgirl,

Pumpkin seems to have about one third the carbs of potato.

> Sweet potato doesn't affect me either.

Something interesting I found is that NZ kumara appears to have a
higher glycemic index than Australian sweet potato.

>A few times a week I cook a whole small one, unpeeled, in
>the micro, split it and add some of the pro activ
>(cholesterol lowering) margarine and a sprinkle of cinnamon
>sugar
>
>Pumpkin soup can be very bloke-friendly.
>
>Something incredibly easy but not necessarily low carb or
>low fat is to slice butternut pumpkin in thin slices and
>layer them in a casserole dish, pour some béchamel sauce
>over, sprinkle with chili powder to taste, cracked pepper
>and grated cheese and bake til soft.

LOL. You're winding me up? Bechamel sauce???
Bet bechamel sauce is easy to make.

>How easy is that?? Any
>bachelor could do one of those with some bbq'ed meat and a
>tossed salad and come up looking good! For my own tastes I
>would be adding some sliced onions and crushed garlic - sort
>like the potato bakes but with bechamel instead of cream.

Apart from the bechamel sauce it sounds pretty straight forward.

Thanks Ozgirl,

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Quentin Grady wrote:

> LOL. You're winding me up? Bechamel sauce???
> Bet bechamel sauce is easy to make.

It is very easy to make. My daughter in law makes her own
for her fantastic lasagne (that's my son's words). Last time
I complimented her on her lasagne my son said "and she makes
her own Béchamel sauce too!" lol.

> Apart from the bechamel sauce it sounds pretty straight
forward.

Geez, every can make it after the first couple of lumpy
sauce times I'll freely admit I stuffed up a few gravies
and white sauces as a young bride.

This post not CC'd by email
On Wed, 08 Feb 2006 12:45:44 GMT, "Ozgirl"
> wrote:

>
>Quentin Grady wrote:
>
>> LOL. You're winding me up? Bechamel sauce???
>> Bet bechamel sauce is easy to make.
>
>It is very easy to make. My daughter in law makes her own
>for her fantastic lasagne (that's my son's words). Last time
>I complimented her on her lasagne my son said "and she makes
>her own Béchamel sauce too!" lol.

G'day G'day Ozgirl,

> "and she makes her own Béchamel sauce too!" lol.

Out of the mouths of babes (infants)and er babes (women)

HE is impressed that she can make Béchamel sauce.
What is there about arts and allurements that escapes you?

>> Apart from the bechamel sauce it sounds pretty straight
>forward.
>
>Geez, every can make it after the first couple of lumpy
>sauce times I'll freely admit I stuffed up a few gravies
>and white sauces as a young bride.

I tried to take my mind off what Tricia was doing in the kitchen as
she burnt porterhouse steak to a frazzle. Love does strange things to
a bloke. For a year she made me omelettes. One day when she was ill I
made her one and took it to her in bed. She erupted in a fit of rage
and said something like, "For a year you have put up with my rubbery
flat omelettes and said nothing while all the time you could make
these fluffy light creations."

When I was on my own I had learnt to cook seven dishes to perfection,
one for each day of the week. Omelettes happened to be one of them.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

On Wed, 08 Feb 2006 12:45:44 GMT, "Ozgirl"
> wrote:

>
>Quentin Grady wrote:
>
>> LOL. You're winding me up? Bechamel sauce???
>> Bet bechamel sauce is easy to make.
>
>It is very easy to make. My daughter in law makes her own
>for her fantastic lasagne (that's my son's words). Last time
>I complimented her on her lasagne my son said "and she makes
>her own Béchamel sauce too!" lol.
>
>> Apart from the bechamel sauce it sounds pretty straight
>forward.
>
>Geez, every can make it after the first couple of lumpy
>sauce times I'll freely admit I stuffed up a few gravies
>and white sauces as a young bride.

Hi Jan,

I don't get much chance to cook now. Standing for more than a few
minutes without sticks is painful. So cooking is a shared experience.
I have a caregiver twice a day to help me.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Alan S wrote:

> A dollop of pure cream is a nice garnish when you serve
it.

I like sour cream and chopped chives. What's the nutritional
go on chives?

This post not CC'd by email
On Wed, 08 Feb 2006 06:38:09 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> A dollop of pure cream is a nice garnish when you serve
>it.
>
>I like sour cream and chopped chives. What's the nutritional
>go on chives?

G'day G'day Ozgirl,

For the moment I regard chives as equivalent to spring onions.
Green onions are right up there in my opinion when it comes to health
food.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Alan S > wrote:
: On Mon, 06 Feb 2006 16:02:39 +1300, Quentin Grady
: > wrote:

: >>No idea what you can do with the pumpkin, corn and potato. I guess you could
: >>make a soup for a starter, but I wouldn't eat it because it'd be too carby
: >>: )
: >
: >I'd rather avoid the pumpkin, corn and potato too.

: Of course, our pumpkin is your winter squash, but it rarely
: spikes me and makes a wonderful soup - that even blokes can
: make (lunch today);

: Take one very large pot or tureen. Cut up one pumpkin(winter
: squash) after deseeding and peeling the skin off.

To make this esier, microwave the squash for a few inutes before talkling
the skin removal and even before tackling cutting it up if it is whole.
Just kmake sure to poke a few holes in the squash before microwaving it if
you want to aviod an explosiion!

Wendy : Place in the pot, cover with stock or

This post not CC'd by email
On Wed, 8 Feb 2006 23:11:59 +0000 (UTC), "W. Baker"
> wrote:

>To make this esier, microwave the squash for a few inutes before talkling
>the skin removal and even before tackling cutting it up if it is whole.
>Just kmake sure to poke a few holes in the squash before microwaving it if
>you want to aviod an explosiion!
>
>Wendy : Place in the pot, cover with stock or

G'day G'day Wendy,

Where were you hiding the day I baked gem squash. Grenade shaped dark
green squash. They exploded one by one in the oven. One, two, three,
four, five ... and those immortal words, "Feeling lucky punk" flooded
my mind.

Best wishes
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> wrote:

>
>"Quentin Grady" > wrote in message
.. .
>>
>> G'day G'day Folks,
>>
>> Can anyone come up with a couple of recipes. They need to be very
>> simple ie bloke proof. Items near the top of the list score higher
>> than those at the bottom. One low carb and one low fat would be
>> fantastic. You must NOT mind seeing your recipe in print.
>>
>> avocado,
>> bean; navy, pinto, small red, black
>> pea, Blackeyed;
>> broccoli raab; spinach
>> raspberry, cranberry, blackberry, strawberry
>> Brazil nut; pecans, walnuts, cashews, pistachios, hazelnuts,
>> prunes; figs
>> bell peppers, orange, yellow
>> artichokes
>> lettuce,
>> oats
>> pumpkin, corn, potato.
>>
>> If you include cloves, turmeric, ginger, dried oregano, freshly ground
>> black pepper you score bonus points.
>
>You've almost got a 2-course meal there.
>
>Make a guacamole and stir in some of the beans; add salt and black pepper to
>taste. Serve in bell pepper pots, with a salad topped with broccoli raab (if
>that's what I know as sprouting broccoli, a good sub for asparagus in
>season). Arrange some matchsticked ginger over the peppers. Low fat it by
>making the filling with a coarse bean puree instead of guacamole.

Nicky, that is amazing.

>For dessert, make a fruit crumble topped with some nuts and oats. Serve with
>crème frais and a sprinkling of clove powder. Low fat by swinging the
>balance towards the oats, and serve with yoghurt.

Sounds delicious.

>No idea what you can do with the pumpkin, corn and potato. I guess you could
>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>: )

The important items were at the top of the list. There is no need to
include the pumpkin, corn and potato.

>Nicky.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Blast from the past

Quentin Grady wrote:
> On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> > wrote:
>

>>"Quentin Grady" > wrote in message
. ..
>>>
>>> G'day G'day Folks,
>>>
>>> Can anyone come up with a couple of recipes. They need to be very
>>> simple ie bloke proof. Items near the top of the list score higher
>>> than those at the bottom. One low carb and one low fat would be
>>> fantastic. You must NOT mind seeing your recipe in print.
>>>
>>> avocado,
>>> bean; navy, pinto, small red, black
>>> pea, Blackeyed;
>>> broccoli raab; spinach
>>> raspberry, cranberry, blackberry, strawberry
>>> Brazil nut; pecans, walnuts, cashews, pistachios, hazelnuts,
>>> prunes; figs
>>> bell peppers, orange, yellow
>>> artichokes
>>> lettuce,
>>> oats
>>> pumpkin, corn, potato.
>>>
>>> If you include cloves, turmeric, ginger, dried oregano, freshly ground
>>> black pepper you score bonus points.
>>

Here's a few avocado recipes you might consider.
The salads are pretty simple. The soup is a bit more challenging


-= Exported from BigOven =-

Avocado and Cantaloupe Salad

Fresh sweet cantaloupe, creamy avocado, tangy lime with a flash of
spice. This is a wonderful summer salad.

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Cantaloupe
Categories: Vegetarian, Meatless, Low Fat, Simple - Easy, Avocados,
Mustard, Cantaloupe, Lettuce, Lime, Salads, Brunch, Appetizers

-= Ingredients =-
1/2 medium Cantaloupe
1 large Avocado
~~ Boston lettuce leaves ~~
~~ Grated lime rind ~~; for Garnish
~~ ---- Lime Dressing ---- ~~
2 tablespoons Lime juice ; 1 large or 2 key limes
1/4 teaspoon Salt
1/8 teaspoon Dry mustard
1 pinch Cayenne pepper
1 tablespoon Sesame Oil ; dark (toasted)
3 tablespoons Salad oil

-= Instructions =-
1. Scoop out and discard cantaloupe seeds. Peel and slice into thin
crescents.
2. Halve, seed, and peel avocado. Thinly slice lengthwise.
3. Alternate cantaloupe and avocado slices on lettuce leaves on
serving plate or 4 individual salad plates.
Drizzle with Lime Dressing. Sprinkle with lime rind and serve at
once.

Lime Dressing: In a small bowl mix lime juice, salt, mustard, and
cayenne. Using a whisk or fork, gradually beat oil until well
combined.

Adapted from recipe by California Culinary Academy


** This recipe can be pasted into BigOven without retyping.
BigOven.com ID= 25513 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Avocado Cream Soup With Lime-Chili Tortilla Strips

Creamy avocado, tangy lime, spicy chiles. This summer soup combines
cool with crunch.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: Mexican
Main Ingredient: Avocado
Categories: Appetizers, Snacks, Soup, Simple - Easy, No Cook, Fourth
of July, Spring, Summer, Low Fat, Meatless, Vegetarian,
Atkins-Friendly

-= Ingredients =-
4 medium ripe Haas avocados ; peeled seeded and cut in 1" cubes
1/2 cup cilantro leaves and top stems ; - firmly packed
3 medium serrano chilies ; seeds and veins removed, chopped
1 quart chicken stock ; -or Vegetable broth (low sodium)
1 cup Buttermilk
1/4 cup Lime juice ; -freshly squeezed
1/2 teaspoon Salt ; - to taste (see note)
~~ -- For Garnish -- ~~
1/4 cup Sour cream
~~ Lime and Chili Tortilla Strips ~~
1/4 cup Chopped cilantro leaves
~~ Tiny Dice Pico De Gallo ~~
~~ -- Lime and Chili Tortilla Strips -- ~~
5 medium white corn tortillas ; - 6 or 8 inch
4 Medium pasilla chilies
1 tablespoon Lime-flavored "beer" salt
~~ -- Tiny Dice Pico de Gallo -- ~~
5 medium Roma tomatoes ; cut into tiny (1/4") dice
2 serrano chilies ; seeds and veins removed - minced
1/4 cup onion ; - finely diced
2 tablespoon cilantro ; as required
2 teaspoons lime juice
~~ Salt to taste ~~

-= Instructions =-
To make the soup: Combine the avocado, cilantro, serrano chilies and
1-1/2 cups of the chicken stock in blender. Process until mixture is
very smooth. Transfer to a medium-sized bowl and whisk in the
remaining chicken stock, buttermilk and lime juice. Add salt to taste
and whisk to blend well. Taste for seasoning, adding additional salt
if the soup tastes "flat" and boring. Cover and refrigerate until well
chilled before serving.

To make the lime and Chili Tortilla Strips:
Remove the seeds from the pasilla chilies and toast them in a dry
cast iron skillet over medium-high heat until they are very crispy. Do
not burn the chilies. Grind the chilies to a powder in a spice mill or
coffee grinder. Toss the chili powder with some of the lime salt in a
small bowl, blending well.

Preheat oven to 350F.

Spray tortillas lightly w/ oil and sprinkle with chile-salt-lime and
stack them together. Cut the stack in app inch strips (or wedges if
you prefer). Scatter the strips on a cookie sheet. Re-sprinkle if
needed then bake them for about 10 minutes until lightly browned.
Remove and allow to cool. Store in container with tight-fitting lid
until ready to use.

To make the Tiny Dice Pico de Gallo:Combine all ingredients except
salt in a small bowl and toss to blend well. Season to taste with the
salt and refrigerate until ready to use.

To serve: Ladle a portion of the soup into each soup plate, then top
with a dollop of sour cream. Nest a bunch of the Lime and Chili
Tortilla Strips on the sour cream, then scatter some of the chopped
cilantro and Tiny Dice Pico De Gallo over the tortilla strips.

Serves 8 to 10.

Adapted from a recipe by: Chef Terry Anderson
Terry's Notes:

This great chilled soup tastes like the very essence of summer in
Texas. It 's sultry and spicy, smooth with crispy highlights, and it
will make you feel good - just like summer in Texas. When choosing
avocados for this soup be sure to purchase the small Haas avocados
with dark, bumpy skins. The avocados should never be hard, but should
yield slightly to the touch. Reject those that are very soft and
squishy.

There is an art to seasoning foods which will be served cold, such as
this soup. Cold dulls the senses of hot, sweet, salty and spicy on our
tongues. Therefore, you should slightly over-season foods that will be
served cold, or they will taste very bland once they have been
refrigerated. After the food has been chilled it is very hard to
adjust the seasonings. A good example of how this little phenomenon
works is to think about the times you may have tasted melted ice
cream. Remember how extremely sweet it tasted? Yet when it was frozen,
it was just perfect. Ice cream is over-sweetened before freezing, so
that it will be just right once it is frozen. So don't be stingy with
the salt in this soup, or it just won't reach its full flavor
potential.

Each (app 1 1/2 cup) serving (with 6 strips) contains an estimated:
Cals: 249, FatCals: 162, TotFat: 18g
SatFat: 3g, PolyFat: 3g, MonoFat: 12g
Chol: 4mg, Na: 1300mg, K: 855mg
TotCarbs: 22g, Fiber: 7g, Sugars: 3g
NetCarbs: 15g, Protein: 6g



** This recipe can be pasted into BigOven without retyping.
BigOven.com ID= 159610 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Avocado Crunchies

This simple yet delicious snack is high in unsaturated (good) fats.

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: American
Main Ingredient: Avocado
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, No Cook, Simple
- Easy, Snacks, Salads, Hors dOeuvres, Appetizers

-= Ingredients =-
12 ounces avocado ; - 2 firm but ripe
2 tablespoons lemon juice ; - or lime juice
1/2 teaspoon Chile powder
1/4 cup Italian dressing ; - Fat Free
1/2 cup Potato chips ; - Baked, light (crushed)

-= Instructions =-
Peel and cut avocado into chunks. Sprinkle with lemon or lime juice
and sprinkle with chile powder. Coat with dressing. Roll in potato
chips to coat. Spear with a toothpick and arrange on serving plate.

Each (app 3/4 cup) serving contains an estimated:
Cals: 198, FatCals: 128, TotFat: 15g
SatFat: 2g, PolyFat: 4g, MonoFat: 9g
Chol: 1mg, Na: 92mg, K: 541mg
TotCarbs: 18g, Fiber: 6g, Sugars: 2g
NetCarbs: 12g, Protein: 2g



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Avocado, Grapefruit and Pine Nut Salad

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: American
Main Ingredient: Avocado


-= Ingredients =-
1 head tender leaf lettuce ; such as butter or Boston
1 large Avocado ; cut into bite-size pieces
1 large pink grapefruit ; peeled and sectioned
1/4 cup pine nuts ; - toasted
2 cups white-meat chicken ; cooked - bite-size shreds (optional)
1/2 cup rice vinegar
1/3 cup honey
1 Tbsp. soy sauce ; regular or reduced-sodium
1 Tbsp. grated ginger
1 tablespoon dark ; (roasted) sesame oil
Salt, ; to taste

-= Instructions =-
If using chicken, about an hour or so before adding it to the salad,
spoon a little of the dressing over the meat and marinate briefly in
the refrigerator. For a lighter dressing, catch any juices when you
section the grapefruit and whisk them into the dressing.

Wash and dry lettuce, then tear into bite-size pieces. Place in a
large salad bowl. Add avocado, grapefruit sections, pine nuts and, if
using, the chicken.
Toss together vinegar, honey, soy sauce, ginger and oil; salt to
taste. Pour over salad and toss lightly. Serve immediately.

Adapted from a recipe by T & J Bartimus


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **



------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA