I was gifted a package of 1 pound of ground chicken . Well, I had no idea
what to do with it (it's something I've never purchased) so I started
Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
for it therefore I was hoping you folks could nudge me along.

Ground chicken stuffed peppers. (I was planning on using bells, poblanos, &
serranos.) Mexican-style seasonings with Monterey Jack cheese on top.
Fried eggplant on the side. (Obviously this is for TFM® and not me; I don't
do peppers or eggplant.)

I've got plenty of Mexican herbs and seasonings and I was going to use
Vidalia onions and fresh garlic when I cook the chicken. I think the
filling needs more "oomph", though. Should I make a salsa to mix with the
chicken when I stuff the peppers for baking or is that overkill on peppers?

TFM® is low-carbing it, so a Spanish rice filling is out (which would sound
perfect to me, but....).

What can I add to the chicken to add moisture and flavor for the filling of
the pepper? I'm thinking salsa, but that may just be a little too wet. Any
suggestions?

kili

"kilikini" wrote:
>
> I was gifted a package of 1 pound of ground
> chicken. �I had no idea what to do with it.

Do you like to fish? Chum!

Michael "Dog3" wrote:
> "kilikini" >
> : in rec.food.cooking
>
>>
>> What can I add to the chicken to add moisture and flavor for the
>> filling of the pepper? I'm thinking salsa, but that may just be a
>> little too wet. Any suggestions?
>
> I'd use the salsa. You don't have to use a lot, just enough to
> moisten it. I don't think it's an overkill on the peppers. I'd
> definitely use the peppers. When I make regular stuffed green bell
> peppers I use tomato sauce to moisten the stuffing mixture. Or, you
> could cook and drain the chicken and let it simmer in the salsa until
> the moisture is reduced and then add whatever and stuff the peppers.
> Sounding good kili.
>
> Michael

Okay, I was thinking I'd cook it down to reduce moisture. I just wanted
another opinion. Again, I've never even thought of ground chicken before,
never used it, so I have no idea what to expect.

kili

kilikini wrote:
> I was gifted a package of 1 pound of ground chicken .

Lettuce Wraps!!

Something like this. Wing it with what you have. These are good!

http://recipes.epicurean.com/recipe/...s-copycat.html

jay

On Sep 18, 9:48�am, "kilikini" > wrote:
> Michael "Dog3" wrote:
> > "kilikini" >
> :in rec.food.cooking
>
> >> What can I add to the chicken to add moisture and flavor for the
> >> filling of the pepper? �I'm thinking salsa, but that may just be a
> >> little too wet. �Any suggestions?
>
> > I'd use the salsa. �You don't have to use a lot, just enough to
> > moisten it. I don't think it's an overkill on the peppers. �I'd
> > definitely use the peppers. �When I make regular stuffed green bell
> > peppers I use tomato sauce to moisten the stuffing mixture. Or, you
> > could cook and drain the chicken and let it simmer in the salsa until
> > the moisture is reduced and then add whatever and stuff the peppers.
> > Sounding good kili.
>
> > Michael
>
> Okay, I was thinking I'd cook it down to reduce moisture. �I just wanted
> another opinion. �Again, I've never even thought of ground chicken before,
> never used it, so I have no idea what to expect.
>
> kili

Since you didn't grind it yourself you have no idea what to expect...
grinding is what meat markets do with maggoty chicken... you do
realize that maggots are chicken flesh. colored. Preground mystery
poultry is far, far scarier than any other preground mystery meat.

Sheldon wrote:
> On Sep 18, 9:48?am, "kilikini" > wrote:
>> Michael "Dog3" wrote:
>>> "kilikini" >
>>> :in rec.food.cooking
>>
>>>> What can I add to the chicken to add moisture and flavor for the
>>>> filling of the pepper? ?I'm thinking salsa, but that may just be a
>>>> little too wet. ?Any suggestions?
>>
>>> I'd use the salsa. ?You don't have to use a lot, just enough to
>>> moisten it. I don't think it's an overkill on the peppers. ?I'd
>>> definitely use the peppers. ?When I make regular stuffed green bell
>>> peppers I use tomato sauce to moisten the stuffing mixture. Or, you
>>> could cook and drain the chicken and let it simmer in the salsa
>>> until the moisture is reduced and then add whatever and stuff the
>>> peppers. Sounding good kili.
>>
>>> Michael
>>
>> Okay, I was thinking I'd cook it down to reduce moisture. ?I just
>> wanted another opinion. ?Again, I've never even thought of ground
>> chicken before, never used it, so I have no idea what to expect.
>>
>> kili
>
> Since you didn't grind it yourself you have no idea what to expect...
> grinding is what meat markets do with maggoty chicken... you do
> realize that maggots are chicken flesh. colored. Preground mystery
> poultry is far, far scarier than any other preground mystery meat.

I'm not worried about it, Sheldon. It was free, I'm going to use it. I'm
not eating it, anyway. I just want to try to make it as tasty as possible.

kili

jay wrote:
> kilikini wrote:
>> I was gifted a package of 1 pound of ground chicken .
>
> Lettuce Wraps!!
>
> Something like this. Wing it with what you have. These are good!
>
> http://recipes.epicurean.com/recipe/...s-copycat.html
>
> jay

That's a recipe to definitely save and try for future use. Thanks, Jay.
(I'm missing about 3/4 of the ingredients needed to make them. <g> )

kili

kilikini wrote:
> I was gifted a package of 1 pound of ground chicken . Well, I had no idea
> what to do with it (it's something I've never purchased) so I started
> Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
> for it therefore I was hoping you folks could nudge me along.
>
> Ground chicken stuffed peppers. (I was planning on using bells, poblanos, &
> serranos.) Mexican-style seasonings with Monterey Jack cheese on top.
> Fried eggplant on the side. (Obviously this is for TFM® and not me; I don't
> do peppers or eggplant.)
>
> I've got plenty of Mexican herbs and seasonings and I was going to use
> Vidalia onions and fresh garlic when I cook the chicken. I think the
> filling needs more "oomph", though. Should I make a salsa to mix with the
> chicken when I stuff the peppers for baking or is that overkill on peppers?
>
> TFM® is low-carbing it, so a Spanish rice filling is out (which would sound
> perfect to me, but....).
>
> What can I add to the chicken to add moisture and flavor for the filling of
> the pepper? I'm thinking salsa, but that may just be a little too wet. Any
> suggestions?
>
> kili
>
>


Good luck. I started a thread here last week about ground turkey and
all anyone said pretty much was "Eewww" and "yuck".

Bob

In article >,
"kilikini" > wrote:

> I was gifted a package of 1 pound of ground chicken . Well, I had no idea
> what to do with it (it's something I've never purchased) so I started
> Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
> for it therefore I was hoping you folks could nudge me along.
>
> Ground chicken stuffed peppers. (I was planning on using bells, poblanos, &
> serranos.) Mexican-style seasonings with Monterey Jack cheese on top.
> Fried eggplant on the side. (Obviously this is for TFM® and not me; I don't
> do peppers or eggplant.)
>
> I've got plenty of Mexican herbs and seasonings and I was going to use
> Vidalia onions and fresh garlic when I cook the chicken. I think the
> filling needs more "oomph", though. Should I make a salsa to mix with the
> chicken when I stuff the peppers for baking or is that overkill on peppers?
>
> TFM® is low-carbing it, so a Spanish rice filling is out (which would sound
> perfect to me, but....).
>
> What can I add to the chicken to add moisture and flavor for the filling of
> the pepper? I'm thinking salsa, but that may just be a little too wet. Any
> suggestions?
>
> kili

Chopped mushrooms have worked for me when low carbing.
And I agree with the onions and garlic.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
"kilikini" > wrote:

> Sheldon wrote:
> > On Sep 18, 9:48?am, "kilikini" > wrote:
> >> Michael "Dog3" wrote:
> >>> "kilikini" >
> >>> :in rec.food.cooking
> >>
> >>>> What can I add to the chicken to add moisture and flavor for the
> >>>> filling of the pepper? ?I'm thinking salsa, but that may just be a
> >>>> little too wet. ?Any suggestions?
> >>
> >>> I'd use the salsa. ?You don't have to use a lot, just enough to
> >>> moisten it. I don't think it's an overkill on the peppers. ?I'd
> >>> definitely use the peppers. ?When I make regular stuffed green bell
> >>> peppers I use tomato sauce to moisten the stuffing mixture. Or, you
> >>> could cook and drain the chicken and let it simmer in the salsa
> >>> until the moisture is reduced and then add whatever and stuff the
> >>> peppers. Sounding good kili.
> >>
> >>> Michael
> >>
> >> Okay, I was thinking I'd cook it down to reduce moisture. ?I just
> >> wanted another opinion. ?Again, I've never even thought of ground
> >> chicken before, never used it, so I have no idea what to expect.
> >>
> >> kili
> >
> > Since you didn't grind it yourself you have no idea what to expect...
> > grinding is what meat markets do with maggoty chicken... you do
> > realize that maggots are chicken flesh. colored. Preground mystery
> > poultry is far, far scarier than any other preground mystery meat.
>
> I'm not worried about it, Sheldon. It was free, I'm going to use it. I'm
> not eating it, anyway. I just want to try to make it as tasty as possible.
>
> kili

It tends to cook up a bit dryer IME. About like ground turkey, so adding
moisture in the form of veggies is the right idea. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"kilikini" > wrote in message
...
>I was gifted a package of 1 pound of ground chicken . Well, I had no idea
>what to do with it (it's something I've never purchased) so I started
>Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
>for it therefore I was hoping you folks could nudge me along.
>
> Ground chicken stuffed peppers. (I was planning on using bells, poblanos,
> & serranos.) Mexican-style seasonings with Monterey Jack cheese on top.
> Fried eggplant on the side. (Obviously this is for TFM® and not me; I
> don't do peppers or eggplant.)
>
> I've got plenty of Mexican herbs and seasonings and I was going to use
> Vidalia onions and fresh garlic when I cook the chicken. I think the
> filling needs more "oomph", though. Should I make a salsa to mix with the
> chicken when I stuff the peppers for baking or is that overkill on
> peppers?
>
> TFM® is low-carbing it, so a Spanish rice filling is out (which would
> sound perfect to me, but....).
>
> What can I add to the chicken to add moisture and flavor for the filling
> of the pepper? I'm thinking salsa, but that may just be a little too wet.
> Any suggestions?
>
> kili


Ground chicken tends to be/can be very "watery" when cooked. I would
suggest you fry/sauté the chicken first to dry it out I would also sauté the
onions and peppers. Then cool the chicken and add an egg as a binder. If he
is low carbing it there are some carbs allowed ergo a small amount of filler
is allowed. 1 piece of white bread is only 10 to 12 carbs. Use the salsa as
a moistener for the filler.

Dimitri

zxcvbob said...

>
> kilikini wrote:
>> I was gifted a package of 1 pound of ground chicken . Well, I had no
>> idea what to do with it (it's something I've never purchased) so I
>> started Googling for ideas. One idea kind of stuck out, but there
>> wasn't a recipe for it therefore I was hoping you folks could nudge me
>> along.
>>
>> Ground chicken stuffed peppers. (I was planning on using bells,
>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>> cheese on top. Fried eggplant on the side. (Obviously this is for
>> TFM® and not me; I don't do peppers or eggplant.)
>>
>> I've got plenty of Mexican herbs and seasonings and I was going to use
>> Vidalia onions and fresh garlic when I cook the chicken. I think the
>> filling needs more "oomph", though. Should I make a salsa to mix with
>> the chicken when I stuff the peppers for baking or is that overkill on
>> peppers?
>>
>> TFM® is low-carbing it, so a Spanish rice filling is out (which would
>> sound perfect to me, but....).
>>
>> What can I add to the chicken to add moisture and flavor for the
>> filling of the pepper? I'm thinking salsa, but that may just be a
>> little too wet. Any suggestions?
>>
>> kili
>>
>>
>
>
> Good luck. I started a thread here last week about ground turkey and
> all anyone said pretty much was "Eewww" and "yuck".
>
> Bob


There's ground turkey (dark meat) and there's ground turkey breast.

The ground turkey was juicy and tender and delicious while the ground
turkey breast cooked up dry as a bone with cartilage (or bone?) bits
throughout.

I don't know if the same characteristics hold true for ground chicken.

Andy

kilikini wrote:

> Okay, I was thinking I'd cook it down to reduce moisture. I just wanted
> another opinion. Again, I've never even thought of ground chicken before,
> never used it, so I have no idea what to expect.
>
> kili

For a couple of years, my youngest son would not eat red meat, but he
would eat chicken. I used ground chicken to make meat balls. They
tasted pretty good and they were very tender.

Best of luck with your kitchen experiment.

Becca

kilikini wrote:
> I was gifted a package of 1 pound of ground chicken . Well, I had no idea
> what to do with it (it's something I've never purchased) so I started
> Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
> for it therefore I was hoping you folks could nudge me along.
>
> Ground chicken stuffed peppers. (I was planning on using bells, poblanos, &
> serranos.) Mexican-style seasonings with Monterey Jack cheese on top.
> Fried eggplant on the side. (Obviously this is for TFM® and not me; I don't
> do peppers or eggplant.)
>
> I've got plenty of Mexican herbs and seasonings and I was going to use
> Vidalia onions and fresh garlic when I cook the chicken. I think the
> filling needs more "oomph", though. Should I make a salsa to mix with the
> chicken when I stuff the peppers for baking or is that overkill on peppers?
>
> TFM® is low-carbing it, so a Spanish rice filling is out (which would sound
> perfect to me, but....).
>
> What can I add to the chicken to add moisture and flavor for the filling of
> the pepper? I'm thinking salsa, but that may just be a little too wet. Any
> suggestions?
>
> kili
>
>
Kili,

Do you have your heart set on stuffing peppers? If not, think steamed
dumplings.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> kilikini wrote:
>> I was gifted a package of 1 pound of ground chicken . Well, I had
>> no idea what to do with it (it's something I've never purchased) so
>> I started Googling for ideas. One idea kind of stuck out, but there
>> wasn't a recipe for it therefore I was hoping you folks could nudge
>> me along. Ground chicken stuffed peppers. (I was planning on using
>> bells,
>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>> cheese on top. Fried eggplant on the side. (Obviously this is for
>> TFM® and not me; I don't do peppers or eggplant.)
>>
>> I've got plenty of Mexican herbs and seasonings and I was going to
>> use Vidalia onions and fresh garlic when I cook the chicken. I
>> think the filling needs more "oomph", though. Should I make a salsa
>> to mix with the chicken when I stuff the peppers for baking or is
>> that overkill on peppers? TFM® is low-carbing it, so a Spanish rice
>> filling is out (which
>> would sound perfect to me, but....).
>>
>> What can I add to the chicken to add moisture and flavor for the
>> filling of the pepper? I'm thinking salsa, but that may just be a
>> little too wet. Any suggestions?
>>
>> kili
>>
>>
> Kili,
>
> Do you have your heart set on stuffing peppers? If not, think steamed
> dumplings.

Dumplings won't work for a "low carber".

Jill

On Thu, 18 Sep 2008 09:48:21 -0400, "kilikini"
> wrote:

> Again, I've never even thought of ground chicken before,
>never used it, so I have no idea what to expect.

We have been buying ground turkey for turkey burgers for years
now.....well, maybe six or seven. The next thing that comes to
mind is White Chili!!


@@@@@ Now You're Cooking! Export Format

White Chili

soups

1 lb white beans, soaked
6 cup chicken stock
2 garlic cloves, minced
1 tablespoon oil
8 oz green chilies, chopped
2 teaspoon cumin
1 1/2 teaspoon oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
4 cup chicken breast, cooked
3 cup Monterey jack, grated

Combine beans, chicken broth, garlic and half the onions in a large
stock
pot and bring to boil. Reduce heat to low, and simmer until beans are
very
soft, about 3 hours. Add more chicken stock if necessary.

In a skillet, saute remaining onions in oil over high heat until
tender
about 3 minutes. Add chilies, cumin, oregano, cloves and cayenne; mix
thoroughly. Add to bean mixture. Add chicken and continue to simmer 1
hour
to blend flavors, Serve topped with grated cheese.

Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **

@@@@@ Now You're Cooking! Export Format

White Chili

soups

3 split chicken breasts (about 1/2 lb; )
3 cup water
1 tablespoon olive oil
1 small onion, chopped
3 centiliter garlic, crushed
1 medium red or yellow bell pepper, chopped
2 cans great northern,
1 navy or cannellini beans
1 small can chopped green chilies
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin, ground
1 cilantro
1 Monterey jack cheese, shred

This just isn't the same unless you boil the split breasts and use the
broth which results. Skin the chicken breasts, but do not bone. Boil
the
split breasts in 3-4 cups of water for 40 minutes or until cooked
through.
Remove the breasts to a bowl to cool. Continue boiling the broth until
reduced to about 2 cups. Set aside.

Bone and chop the cooked, cooled chicken into bite-size pieces. Set
aside.
In a 3 quart saucepan, saute onion, red pepper and garlic in the olive
oil
until onion is translucent. Add chicken broth, beans (1 can drained, 1
can
pureed), diced chilies and pre-cooked chicken. Stir in chili powder,
cumin
and oregano. Cover and simmer over medium-low heat for at least an
hour.
Stir often to make sure the beans are not sticking. Adjust seasoning
and
serve, garnished with a a sprig of cilantro and a little Monterey Jack
cheese shredded on top.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

jmcquown wrote:
> Janet Wilder wrote:
>> kilikini wrote:
>>> I was gifted a package of 1 pound of ground chicken . Well, I had
>>> no idea what to do with it (it's something I've never purchased) so
>>> I started Googling for ideas. One idea kind of stuck out, but there
>>> wasn't a recipe for it therefore I was hoping you folks could nudge
>>> me along. Ground chicken stuffed peppers. (I was planning on using
>>> bells,
>>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>>> cheese on top. Fried eggplant on the side. (Obviously this is for
>>> TFM® and not me; I don't do peppers or eggplant.)
>>>
>>> I've got plenty of Mexican herbs and seasonings and I was going to
>>> use Vidalia onions and fresh garlic when I cook the chicken. I
>>> think the filling needs more "oomph", though. Should I make a salsa
>>> to mix with the chicken when I stuff the peppers for baking or is
>>> that overkill on peppers? TFM® is low-carbing it, so a Spanish rice
>>> filling is out (which
>>> would sound perfect to me, but....).
>>>
>>> What can I add to the chicken to add moisture and flavor for the
>>> filling of the pepper? I'm thinking salsa, but that may just be a
>>> little too wet. Any suggestions?
>>>
>>> kili
>>>
>>>
>> Kili,
>>
>> Do you have your heart set on stuffing peppers? If not, think steamed
>> dumplings.
>
> Dumplings won't work for a "low carber".
>
> Jill

I steam them without the noodle. They come out fine.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu, 18 Sep 2008 08:16:08 -0400, "kilikini"
> wrote:

>What can I add to the chicken to add moisture and flavor for the filling of
>the pepper? I'm thinking salsa, but that may just be a little too wet. Any
>suggestions?

I might add some black beans.

Tara

On Sep 18, 10:47�am, "kilikini" > wrote:
> Sheldon wrote:
> > On Sep 18, 9:48?am, "kilikini" > wrote:
> >> Michael "Dog3" wrote:
> >>> "kilikini" >
> oking
>
> >>>> What can I add to the chicken to add moisture and flavor for the
> >>>> filling of the pepper? ?I'm thinking salsa, but that may just be a
> >>>> little too wet. ?Any suggestions?
>
> >>> I'd use the salsa. ?You don't have to use a lot, just enough to
> >>> moisten it. I don't think it's an overkill on the peppers. ?I'd
> >>> definitely use the peppers. ?When I make regular stuffed green bell
> >>> peppers I use tomato sauce to moisten the stuffing mixture. Or, you
> >>> could cook and drain the chicken and let it simmer in the salsa
> >>> until the moisture is reduced and then add whatever and stuff the
> >>> peppers. Sounding good kili.
>
> >>> Michael
>
> >> Okay, I was thinking I'd cook it down to reduce moisture. ?I just
> >> wanted another opinion. ?Again, I've never even thought of ground
> >> chicken before, never used it, so I have no idea what to expect.
>
> >> kili
>
> > Since you didn't grind it yourself you have no idea what to expect...
> > grinding is what meat markets do with maggoty chicken... you do
> > realize that maggots are chicken flesh. colored. �Preground mystery
> > poultry is far, far scarier than any other preground mystery meat.
>
> I'm not worried about it, Sheldon. �It was free,

Shit is free too... doesn't mean you should eat it.

> I'm going to use it. �

I suggest using it for chum, fertilizer.

> I'm not eating it anyway. �

Oh boy, some other poor soul

> I just want to try to make it as tasty as possible.

Just like rat poison.

"kilikini" wrote

>I was gifted a package of 1 pound of ground chicken . Well, I had no idea
>what to do with it (it's something I've never purchased) so I started
>Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
>for it therefore I was hoping you folks could nudge me along.

> TFM® is low-carbing it, so a Spanish rice filling is out (which would
> sound perfect to me, but....).

Hi Kili! Since you asked, here's several interesting ones and I'll add
comments inside on adaptions for low-carb (most are already).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chinese Chicken Soup with Chicken-Stuffed Cabbage
Categories: Soups, Main dish, Chicken
Yield: 4 Servings

1/4 lb Lean Ground Chicken
1/4 lb Lean Ground Pork
1/4 c White part of Scallions;
-finely chopped
1/4 c Cooked Spinach; finely
-chopped
1 1/2 tb Cilantro; finely chopped
1 1/2 ts Dried Mint Leaves
1 ts Sesame Oil
4 ts Fresh Ginger; grated
2 ts Onion; finely chopped
1 tb Soy Sauce
12 Chinese Cabbage Leaves;
-blanched
12 Scallions; (Green Part)
-blanched
6 c Chicken Broth

Combine the chicken, pork, half the chopped scallions, the spinach,
cilantro, mint, sesame oil, 2 ts of the ginger, the onion and soy
sauce. Mix thoroughly. Spread a cabbage leaf flat on a work surface.
Place a heaping teaspoon of the meat mixture in the center of the
leaf. Fold sides of the leaf over the filling. Fold the top of the
leaf over the filling. Roll filling down the leaf one turn. Trim away
excess stem.

Tie package with a scallion green. Wrap remaining cabbage leaves in
the same way. Bring the chicken broth to a boil. Simmer the cabbage
packages in the broth 6-7 minutes until firm to the touch. Divide
remaining chopped scallion and ginger among 4 large soup bowls. Place
3 cabbage packages in each bowl and ladle chicken broth over the top.

Per Serving: Calories: 150, Protein: 20 g, Carbohydrate: 10 g, Fat: 4
g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 315 mg, Fiber: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

Killi- you can use all chicken for this but if you have some ground pork,
mix it in. Especially if that chicken is white breast.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken and Chinese Chive Shu-Mei
Categories: Chinese, Chicken, Appetizers, Groundmeat
Yield: 24 Servings

Filling:
1 lb Ground chicken
1/2 c Finely chopped Chinese
-garlic chives
1 Clove garlic, crushed
1 tb Dry sherry
1 tb Light soy sauce
1/2 ts Freshly grated ginger
1/2 ts MSG (opt)
1 pn Sugar
1 1/2 ts Sesame oil
1 tb Cornstarch
1 ts Salt
1/2 ts Ground white pepper
Assembly:
Additional whole chives
24 Shu-mei wrappers (Gyoza
-skins)

Mix all filling ingredients together. Whip by hand until the mixture
holds together very well. Place about 3/4 T filling in the center of
each wrapper and bring up the corners so that you have a little
"money bag." Leave the top open so that you can see some of the meat.
Blanch the whole chives in very hot tap water just for a moment. Tie
one chive around the neck of each dumpling so that it looks like it
is wearing a little green belt. Steam in an oiled bamboo steamer for
15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon
O.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Killi, The wrappers are thin egg roll type wrappers. You can also fry
these.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken and Red Bell Pepper Bolognese
Categories: Pasta, Low-fat, Sauces, Chicken
Yield: 4 Servings

1 tb Olive oil
1 sm Onion, chopped fine
1 md Garlic clove, chopped fine
1/2 lb Ground chicken breast
1/2 c Chardonnay or other dry
- white wine
1 cn Salt-free whole tomatoes
- (16-ounce)
1 tb Double-concentrate tomato
- paste
1 tb Fresh basil leaves, finely
- shredded
1 tb Fresh Italian parsley,
- finely chopped
2 ts Sugar
1 ts Fresh rosemary leaves,
- finely chopped
2 md Red bell peppers, roasted,
-peeled, stemmed, seeded,
-and coarsely chopped,
-juices saved
Cooked pasta of your choice

In a large saucepan or skillet, heat the olive oil with the onion and
garlic over moderate heat. When they sizzle, add the chicken and
saute it, stirring and breaking up the meat with a wooden spoon,
until it begins to brown, 5 to 7 minutes.

Add the wine and stir and scrape well to deglaze the pan. Add the
tomatoes, breaking them up with your hands, and stir in the remaining
ingredients.

Simmer the sauce until thick but still slightly liquid, 20 to 25
minutes. Spoon over cooked pasta -- spaghetti, fettuccine or
medium-sized tubles, shells or other shapes are recommended.

Directions for roasting bell peppers:
~------------------------------------ Place the peppers in a
foil-lined baking sheet in a 500 degree oven. Roast until their skins
are evenly blistered and browned, about 25 minutes, turning them 2 or
3 times so they roast evenly. Remove them from the oven and cover
them with a kitchen towel.

When the peppers are cool enough to handle, pull out their stems,
peel away their blackened skins; open the peppers up; and remove
their seeds, using a teaspoon to pick up any stray ones.

Take care not to lose any of the peppers' juices, which are also very
flavorful. You might want to pour them through a fine mesh strainer to
remove any seeds or bits of skin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Killi, this is a bit like what you were looking for.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Loaves with Marsala Mushroom Sauce
Categories: Chicken
Yield: 5 Servings

---For Chicken Loaves---
1 sm Onion; chopped fine
2 tb Olive oil
2 lb Ground chicken
1 Celery ribs; chopped fine
1/4 c Minced fresh parsley
1 1/2 ts Minced garlic
2 lg Eggs
1/4 c Milk
1/4 c Grated Parmesan cheese
1/2 c Fresh bread crumbs

MMMMM----------------------------REST---------------------------------
6 Garlic cloves; coarsely
-chopped
1/4 c Olive oil
1 c Sliced mushrooms
1 c Marsala wine
1 c Low sodium chicken broth
2 tb Unsalted butter

Prepare chicken loaves: 1. In a saucepan cook onion in oil over
moderate heat, stirring occasionally, until softened, and cool. In a
large bowl combine well chicken, celery, parsley, garlic, eggs, milk,
cheese, bread crumbs, and onion mixture. Cover mixture and chill 1
hour.

2. Divide chicken mixture into 5 equal portions and form into small
loaves.

3. In a large deep skillet cook garlic in oil over moderate heat,
stirring, until golden. Remove and discard garlic. Add chicken loaves
and cook, turning once, until golden. Add mushrooms and Marsala and
cook until liquid is reduced by half. Add chicken broth and cook,
covered, 20 minutes, or until meat thermometer inserted in center
registers 170F. Transfer loaves to a platter and boil sauce until
reduced by half. Whisk in butter and pour sauce over loaves. Serves 5
generously.

Per serving: 694 Calories; 41g Fat (56% calories from fat); 63g
Protein; 9g Carbohydrate; 261mg Cholesterol; 504mg Sodium

Recipe by: Doug Arango's - Reprinted in Gourmet Magazine (4/94)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
> on Aug 11, 97

Killi, this should be low carb enough?

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ground Chicken Salad
Categories: Salads, Vegetables, Dressing, Chicken
Yield: 4 Servings

1 lb Ground chicken
2 tb Oil
1 Clove garlic, minced
1/2 c Yellow onion chopped
1 1/2 ts Seasoned salt
1 ts Paprika
1/4 ts Pepper
1 tb Worcestershire sauce
1 Sm head iceberg lettuce chop
1/2 x Avocado, diced
2 x Tomatoes, diced
1/2 c Green onions chopped
1/3 c Sliced olives
3/4 c Grated cheddar cheese
3/4 c Grated jack cheese

MMMMM-----------------------SALAD DRESSING----------------------------
1/4 c Red wine vinegar
3/4 c Olive oil
1 tb Tomato sauce
1 tb Lemon juice
Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
1/2 ts Paprika
1/2 ts Sugar

Saute chicken in oil with garlic, onion, salt, paprika, pepper and
worcestershire sauce for about 10 mins. Cool completely. Toss lettuce
with avocado, tomatoes, green onions, olives and cheeses. Mix with
cooked and cooled chicken. For dressing, whisk together vinegar, oil,
tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar.
Pour dressing over salad. Toss. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Killi, this one is good but you may find it is a bit too much dressing.
Judge
it yourself as you add it. Can make ahead (just done add the dressing til
serving it). I prefer 1 cup grated montery jack with jalapenos in this.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ground Meat in a Skillet
Categories: Chicken
Yield: 12 Servings

Meatball Mixture----
3/4 lb Ground chicken breast,
Skinless -- cooked
1/4 c Bread crumbs
1 Egg white -- whipped
1/4 c Skim milk
1/2 c Onions -- chopped
1/2 c Bell peppers -- chopped
1 ts Salt
1/2 ts Black pepper
1/4 ts Dry mustard
1/2 ts Olive oil
Sauce Mixture----
10 3/4 oz Low-fat cream of mushroom
Soup
3/4 c Skim milk
2 c Frozen mixed vegetables --
Thawed

To prepare meatball mixture, combine chicken, bread crumbs, egg
white, 1/4 c skim milk, onions, bell peppers, salt, black pepper,
and dry mustard. Form into 12 balls. In a skillet, heat oil over
medium heat. Add meatballs and brown on all sides. Place balls around
edge of skillet. To prepare sauce mixture, combine cream of mushroom
soup, remaining milk, and mixed vegetables. Pour into center of
skillet. Simmer for 12 minutes and serve.

Posted to EAT-L Digest - 19 Jun 96

Date: Thu, 20 Jun 1996 09:06:10 -0500

From: "Anita A. Matejka" >

Recipe By : 365 Ways To Cook Hamburger

Killi, this is bland unless you add more black pepper and dry mustard. I
use 1
TS each then add a little choluloa hot pepper sauce to the mix.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Herbed Chicken and Walnuts over Pasta
Categories: Chicken, Pasta
Yield: 1 Servings

3/4 lb Fusilli lunghi pasta
1/4 c Vegetable oil
1 Onion, chopped
3/4 lb Ground chicken
1 c Shelled walnuts
1/3 c Minced fresh parsley
1 tb Paprika
1/2 c Plain, non-fat yogurt
Salt and freshly ground
-pepper, to taste

Bring a large pot of salted water to a boil, add pasta, and bring the
water back to a boil and cook for 8 to 10 minutes until tender, but
still firm to the bite. In a skillet heat oil, add onions and cook
for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook
until heated through and chicken is cooked. Now remove skillet from
heat and stir in yogurt. Season to taste with salt and freshly ground
pepper. Drain, pat dry and transfer pasta to a serving dish. Add
sauce and toss to combine. Serve immediately.

Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6509 Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6509 Posted to MC-Recipe
Digest V1 #510 by (Shermeyer-Gail) on Mar 11, 1997

Killi, it looks like this one would suit both of you but you'd have it
over
pasta and he'd have it over something else like perhaps bean sprouts? I
add
some cholula brand hot sauce to the yougurt to make it 'kick'.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Coconut Coriander Soup with Vermicelli and Turkey (Mf)
Categories: Chicken, Seafood-pd
Yield: 1 Servings

2 tb Vegetable oil
1 lb Ground chicken or turkey
2 Garlic cloves; minced
Quartersize slice fresh
-ginger, minced
2 c Water
4 c Chicken or vegetable broth;
-preferably lowsalt
1/4 lb Vermicelli; capellini or
-very fine egg noodles,
-broken into 2inch lengths
2 Limes
2 Scallions
1/2 c Packed washed fresh
-coriander leaves
7 oz Unsweetened coconut milk;
-(up to 8)
1/2 ts Dried pepper flakes
Salt

Heat the vegetable oil. Add the ground chicken and begin to saute,
mashing the chicken with the side of a wooden spoon, continuously
moving it and mashing it so that it crumbles. After 3 minutes, add
the garlic and ginger and cook for about a minute or until the
moisture has evaporated and the chicken begins to dry out.

Add the water and chicken broth and bring the liquid to a boil. Add 1
teaspoon of salt and the vermicelli. Cover the pan and cook until the
pasta is tender, about 5 minutes.

While this is cooking, juice the limes, slice the scallions into
1/4inch rounds, and roughly chop the coriander. When the vermicelli
is tender, remove the saucepan from the heat, stir in the lime juice
and coconut milk, and season to taste with salt and dried pepper
flakes.

Busted by Gail Shermeyer >

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646

Posted to MC-Recipe Digest V1 #793 by
(Shermeyer-Gail) on Sep 19, 1997

Kili, just skip the pasta. Works fine without. I often add brocolli
stems,
chopped small to this.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Wind in the Pines, Chicken Loaf
Categories: Xxcarol, Japan, Chicken, Groundmeat
Yield: 4 Servings

3/4 lb Ground chicken
2 ea Eggs, lightly beaten
1/2 sl Ginger, fresh, 1/2 inch
2 tb Red miso
2 ts Sake
2 ts Dark soy sauce
2 tb Sugar
2 ts Flour
1 tb White poppy seeds

Blend the chicken until you have a paste, or grind it again. Add all
but the poppy seeds and mix well.

Grease a baking pan and line with foil or bakers paper and spread the
mix in. Top with the poppy seeds and place in a pan of water then
bake at 350F for about 30 mins. When set, remove and lift out the
'cake' and slice into pretty fan shaped pieces. Serve warm.

As I didnt have white poppy seeds, I used Sesame seeds mixed with
black poppy and liked the effect.

From the Sasebo Japan kitchen of: xxcarol, 26DEC2003

Killi, grin, one of my own adapted slighty for the American cookery.
For the sake, you can use dry sherry in this one or omit. Yes, I have
white poppy seeds now, just didnt when I MM'ed it.

MMMMM

cshenk wrote:
> "kilikini" wrote
>
>> I was gifted a package of 1 pound of ground chicken . Well, I had
>> no idea what to do with it (it's something I've never purchased) so
>> I started Googling for ideas. One idea kind of stuck out, but there
>> wasn't a recipe for it therefore I was hoping you folks could nudge
>> me along.
>
>> TFM® is low-carbing it, so a Spanish rice filling is out (which would
>> sound perfect to me, but....).
>
> Hi Kili! Since you asked, here's several interesting ones and I'll
> add comments inside on adaptions for low-carb (most are already).
>

Whoa, there are some really good recipes in that bunch! Your entire post is
definitely being saved. Thanks, cshenk!

kili

"kilikini" wrote in message ...
> cshenk wrote:

>> Hi Kili! Since you asked, here's several interesting ones and I'll
>> add comments inside on adaptions for low-carb (most are already).

> Whoa, there are some really good recipes in that bunch! Your entire post
> is definitely being saved. Thanks, cshenk!

Welcome! Ohj Sky Jill and I are in chat. Come join us!
And yes, all thouse recipes are tested ;-) I adpat them a bit with more
spice for me but thats easy to do for your own tastes.

"Dimitri" > wrote

> Ground chicken tends to be/can be very "watery" when cooked. I would
> suggest you fry/sauté the chicken first to dry it out I would also sauté
> the onions and peppers. Then cool the chicken and add an egg as a binder.
> If he is low carbing it there are some carbs allowed ergo a small amount
> of filler is allowed. 1 piece of white bread is only 10 to 12 carbs. Use
> the salsa as a moistener for the filler.


We do not allow plain white bread into this house. Good sourdough, yes.
Wonder bread, no.

TFM®
<Insert annoying Sheldon comment below>

"TFM®" > wrote in message
. com...

> We do not allow plain white bread into this house. Good sourdough, yes.
> Wonder bread, no.

I rarely allow store bread at all. I make ours.

Oh, I got a smoker! I'm looking over recipes. I'm in chat just now.

TFM® > fnord
. com:

>
>
> "Dimitri" > wrote
>
>> Ground chicken tends to be/can be very "watery" when cooked. I would
>> suggest you fry/sauté the chicken first to dry it out I would also
>> sauté the onions and peppers. Then cool the chicken and add an egg
>> as a binder. If he is low carbing it there are some carbs allowed
>> ergo a small amount of filler is allowed. 1 piece of white bread is
>> only 10 to 12 carbs. Use the salsa as a moistener for the filler.
>
>
> We do not allow plain white bread into this house. Good sourdough,
> yes. Wonder bread, no.
>

You got to have standards!


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Becca" > wrote in message
...
> kilikini wrote:
>
>> Okay, I was thinking I'd cook it down to reduce moisture. I just wanted
>> another opinion. Again, I've never even thought of ground chicken
>> before, never used it, so I have no idea what to expect.
>>
>> kili
>
> For a couple of years, my youngest son would not eat red meat, but he
> would eat chicken. I used ground chicken to make meat balls. They tasted
> pretty good and they were very tender.


Sorry if this sounds mean, but if my child wouldn't eat what I'd prepared,
he'd go hungry.
It was that way when I was growing up, it was that way when my Mother was
growing up.

Yes, I have a son. He's almost 23 years old. He's spent some time with me
in the kitchen and at the BBQ pit.

The only thing I've ever seen him turn his nose up at was hot mustard at a
Chinese restaurant. I told him it was really good and he put WAY too much
on his eggroll.
It was promptly spit back out into a napkin. When he could breath again, he
called me names generally reserved for sailors and criminals.

Kids, you gotta love 'em.


TFM®

"Janet Wilder" > wrote in message
...
> jmcquown wrote:
>> Janet Wilder wrote:
>>> kilikini wrote:
>>>> I was gifted a package of 1 pound of ground chicken . Well, I had
>>>> no idea what to do with it (it's something I've never purchased) so
>>>> I started Googling for ideas. One idea kind of stuck out, but there
>>>> wasn't a recipe for it therefore I was hoping you folks could nudge
>>>> me along. Ground chicken stuffed peppers. (I was planning on using
>>>> bells,
>>>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>>>> cheese on top. Fried eggplant on the side. (Obviously this is for
>>>> TFM® and not me; I don't do peppers or eggplant.)
>>>>
>>>> I've got plenty of Mexican herbs and seasonings and I was going to
>>>> use Vidalia onions and fresh garlic when I cook the chicken. I
>>>> think the filling needs more "oomph", though. Should I make a salsa
>>>> to mix with the chicken when I stuff the peppers for baking or is
>>>> that overkill on peppers? TFM® is low-carbing it, so a Spanish rice
>>>> filling is out (which
>>>> would sound perfect to me, but....).
>>>>
>>>> What can I add to the chicken to add moisture and flavor for the
>>>> filling of the pepper? I'm thinking salsa, but that may just be a
>>>> little too wet. Any suggestions?
>>>>
>>>> kili
>>>>
>>>>
>>> Kili,
>>>
>>> Do you have your heart set on stuffing peppers? If not, think steamed
>>> dumplings.
>>
>> Dumplings won't work for a "low carber".
>>
>> Jill
>
> I steam them without the noodle. They come out fine.


A dumpling is a boiled dough ball. WTF are you talking about?

TFM®

"TFM®" > wrote in message
. com...
>
>
> "Janet Wilder" > wrote in message
> ...
>> jmcquown wrote:
>>> Janet Wilder wrote:
>>>> kilikini wrote:
>>>>> I was gifted a package of 1 pound of ground chicken . Well, I had
>>>>> no idea what to do with it (it's something I've never purchased) so
>>>>> I started Googling for ideas. One idea kind of stuck out, but there
>>>>> wasn't a recipe for it therefore I was hoping you folks could nudge
>>>>> me along. Ground chicken stuffed peppers. (I was planning on using
>>>>> bells,
>>>>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>>>>> cheese on top. Fried eggplant on the side. (Obviously this is for
>>>>> TFM® and not me; I don't do peppers or eggplant.)
>>>>>
>>>>> I've got plenty of Mexican herbs and seasonings and I was going to
>>>>> use Vidalia onions and fresh garlic when I cook the chicken. I
>>>>> think the filling needs more "oomph", though. Should I make a salsa
>>>>> to mix with the chicken when I stuff the peppers for baking or is
>>>>> that overkill on peppers? TFM® is low-carbing it, so a Spanish rice
>>>>> filling is out (which
>>>>> would sound perfect to me, but....).
>>>>>
>>>>> What can I add to the chicken to add moisture and flavor for the
>>>>> filling of the pepper? I'm thinking salsa, but that may just be a
>>>>> little too wet. Any suggestions?
>>>>>
>>>>> kili
>>>>>
>>>>>
>>>> Kili,
>>>>
>>>> Do you have your heart set on stuffing peppers? If not, think steamed
>>>> dumplings.
>>>
>>> Dumplings won't work for a "low carber".
>>>
>>> Jill
>>
>> I steam them without the noodle. They come out fine.
>
>
> A dumpling is a boiled dough ball. WTF are you talking about?
>
Okay. Buh bye, cretin!

"cybercat" > wrote

>> A dumpling is a boiled dough ball. WTF are you talking about?
>>
> Okay. Buh bye, cretin!
>
>

Are you threatening me?

cybercat wrote:
> "TFM®" > wrote in message
> . com...
>> "Janet Wilder" > wrote in message
>>>>>
>>>>> Do you have your heart set on stuffing peppers? If not, think
>>>>> steamed dumplings.
>>>>
>>>> Dumplings won't work for a "low carber".
>>>>
>>>> Jill
>>>
>>> I steam them without the noodle. They come out fine.
>>
>>
>> A dumpling is a boiled dough ball. WTF are you talking about?
>>
> Okay. Buh bye, cretin!

No, wait, I'm curious, too. My understanding of a dumpling is flour, water
or milk, baking powder and salt. Where does the noodle fit in?

kili

"Cornholio" > wrote in message
. com...
>
>
> "cybercat" > wrote
>>> A dumpling is a boiled dough ball. WTF are you talking about?
>>>
>> Okay. Buh bye, cretin!
>
> Are you threatening me?

You bet.

"kilikini" wrote

>>>>> Dumplings won't work for a "low carber".

>>> A dumpling is a boiled dough ball. WTF are you talking about?

> No, wait, I'm curious, too. My understanding of a dumpling is flour,
> water or milk, baking powder and salt. Where does the noodle fit in?

Dunno about the 'noodle' but I do know in some areas, 'dumpling' is a
generic name when translated to english. The Chicken and Chinese Chive
Shu-Mei recipe I added, might be called a 'dumpling' or a 'filled dumpling'
in some spots. The wrapper may be wheat flour or may be a fine rice paper
(edible) sort. There are even ones based on various squashes.

That reminds me that a local asian grocery near you may have 'squash
noodles' which are a low carb item TFM could try in place of pasta? I
wouldn't make a special trip to find them if you've no other use for
shopping at such a place, but if there happens to be one along your normal
driving route, worth looking at.

Oh, and a small plug for such stores. They maintain a consistant lower
price here than anything else. Although some of the veggies might be
strange to you, a good 50% or more of the offerings are 'normal stuff' you'd
see in any Kroger etc. You'll see some gaps, notably often in the range of
milk products (lactose intolerance is very common in Asia) but I do alot of
my shopping at the local 'American Asian Grocery Store' and it's just normal
stuff like onions and potatoes etc often enough. Just cheaper there. People
on a tight budget should take a few minutes to just wander through such a
store and see, even if they don't cook 'asian' at all.

PS: Picnic went great! Ended up with 30 so broke out 2 more trout and
wrapped them in pandan leaves (soaked) which came out nicely. Made a big
pot of dashi-miso with last of my udon and that made up the gap.

cshenk wrote:
> "kilikini" wrote
>
>>>>>> Dumplings won't work for a "low carber".
>
>>>> A dumpling is a boiled dough ball. WTF are you talking about?
>
>> No, wait, I'm curious, too. My understanding of a dumpling is flour,
>> water or milk, baking powder and salt. Where does the noodle fit in?
>
> Dunno about the 'noodle' but I do know in some areas, 'dumpling' is a
> generic name when translated to english. The Chicken and Chinese
> Chive Shu-Mei recipe I added, might be called a 'dumpling' or a
> 'filled dumpling' in some spots. The wrapper may be wheat flour or
> may be a fine rice paper (edible) sort. There are even ones based on
> various squashes.
> That reminds me that a local asian grocery near you may have 'squash
> noodles' which are a low carb item TFM could try in place of pasta? I
> wouldn't make a special trip to find them if you've no other use for
> shopping at such a place, but if there happens to be one along your
> normal driving route, worth looking at.

We've tried spaghetti squash in place of pasta and neither one of us
appreciated the flavor and texture of it - and we tried it several ways. We
both like squash, but the spaghetti is less-than-stellar, in our opinion.
In regards to what you're talking about, is it a pasta based out of squash
and dried, do you know or is it spaghetti squash itself?

I'm hoping to hit the Asian market sometime after the 1st. We really need
to stock up on our sauces, oils, wrappers and veggies. Our closest Asian
store is only about 20 miles away, but it takes at least 45 minutes to get
there. I can't remember the name of it (MD Oriental Market?), but the first
time I went in there, I literally laid down on the floor and asked my
husband if I could just stay there. All my favorite things under one roof!
Sensory overload!

> Oh, and a small plug for such stores. They maintain a consistant
> lower price here than anything else. Although some of the veggies
> might be strange to you, a good 50% or more of the offerings are
> 'normal stuff' you'd see in any Kroger etc. You'll see some gaps,
> notably often in the range of milk products (lactose intolerance is
> very common in Asia) but I do alot of my shopping at the local
> 'American Asian Grocery Store' and it's just normal stuff like onions
> and potatoes etc often enough. Just cheaper there. People on a tight
> budget should take a few minutes to just wander through such a store
> and see, even if they don't cook 'asian' at all.

LOL, Asian food isn't strange to me at all! I lived in California and
Hawaii for 20 years, remember. It's my favorite cuisine of all time. I've
had to educate my husband on some of the finer things in life and he's
hooked, now.

> PS: Picnic went great! Ended up with 30 so broke out 2 more trout and
> wrapped them in pandan leaves (soaked) which came out nicely. Made a
> big pot of dashi-miso with last of my udon and that made up the gap.

Oh, I'm so glad the picnic went well! And the dashi-miso sounds heavenly!
I'd dig right into that. When we go to the market, I'm going to pick up a
bunch of noodles. I need rice noodles and bean thread noodles. (I think I
need to make a list or I'm going to forget something.) :~)

kili

"kilikini" > wrote in news:gb3o85$270$1
@news.datemas.de:

> We've tried spaghetti squash in place of pasta and neither one of us
>

@@@@@ Now You're Cooking! Export Format

Southwest Style Spaghetti Squash

none

1 (2 1/2 - 3 1/2 lb.) spaghetti squash
1 c. chopped red and or green sweet pepper
1/4 c. chopped onion
1/4 c. chicken broth
2-4 tbsp. snipped fresh cilantro or 2-4 tsp.; dried cilantro, crushed
1 tbsp. olive or cooking oil
1 tbsp. balsamic vinegar or cider vinegar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. sliced pitted ripe olives (I leave this out)
1/3 c. coarsely chopped peanuts

Halve squash; discard seeds. Place, cut side down, in a 12' x 7 1/2' x 2'
microwave safe baking dish. Add 2 tablespoons water to dish. Cover with
vented microwave safe plastic wrap. Microwave on 100% power (high) for 15
to 20 minutes (low wattage oven, 20 to 25 minutes) or until tender,
rearranging once. Drain; set aside.

In a 2 quart microwave safe casserole combine next 9 ingredients. Cook,
covered on high for 3 to 4 minutes or just until tender, stirring once.

Use a fork to shred and separate squash pulp into strands, reserving
shells. In the casserole toss squash pulp, pepper mixture and olives until
coated. Cook, covered on high for 2 to 3 minutes or until heated through.
Transfer into squash shells. Sprinkle with peanuts.

Makes 6 to 8 servings.


** Exported from Now You're Cooking! v5.84 **



@@@@@ Now You're Cooking! Export Format

Spaghetti Squash Parmesan LC-5.1/s

none

3 cup spaghetti squash; quartered - 1 2.5 lb squash
1 cup water
1 1/2 cup zucchini; shredded
1/2 cup tomato; diced
1/3 cup scallion; sliced
4 tbs Parmesan cheese; grated
1 tbs lemon juice
1 tsp basil
1/4 tsp dill
1/4 tsp black pepper

Place the squash, cut side up, in a Dutch oven. Add the water. Cover and
bring to a boil. Reduce the heat and simmer for 13 to 17 minutes, or until
squash fibers pull apart easily with a fork. Remove the squash from the
pan
and drain well. Scoop out and discard the seeds. Using 2 forks, fluff the
flesh into strands.

In a steamer basket over simmering water, steam the zucchini, covered, for
3 minutes; remove from the heat. Discard the cooking liquid from the Dutch
oven and dry the pan well. Add the squash, zucchini, tomatoes, and green
onions to the pan. Stir in the Parmesan, lemon juice, basil, fill, and
pepper. Toss well to coat with sauce. Cook 1 minute over medium-high heat
to heat through.

NYC Nutrition Analysis (per serving or yield unit):
water=136.7 g; calories=44.38; protein=2.65 g; total fat=1.64 g;
carbohydrate=5.84 g; dietary fiber=0.7 g; ash=0.75 g; calcium=80.59 mg;
phosphorus=55.29 mg; iron=0.52 mg; sodium=90.48 mg; potassium=185.2 mg;
magnesium=18.52 mg; zinc=0.34 mg; copper=0.06 mg; manganese=0.13 mg;
vitamin A=267.5 IU; vitamin E=0.13 mg ATE; thiamin=0.05 mg; riboflavin=
0.05
mg; niacin=0.73 mg; pantothenic acid=0.27 mg; vitamin B6=0.1 mg;
folate=19.09 ug; vitamin B12=0.06 ug; vitamin C=8.5 mg; saturated fat=0.87
g; monounsaturated fat=0.4 g; polyunsaturated fat=0.19 g; cholesterol=3.28
mg; selenium=1.39 ug; refuse=11.92%; %cal as carbrot:fat=48:22:30; WW
Pts=0.89; (complete analysis)

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

"kilikini" wrote
> cshenk wrote:

>>> No, wait, I'm curious, too. My understanding of a dumpling is flour,
>>> water or milk, baking powder and salt. Where does the noodle fit in?
>>
>> Dunno about the 'noodle' but I do know in some areas, 'dumpling' is a
>> generic name when translated to english. The Chicken and Chinese
>> Chive Shu-Mei recipe I added, might be called a 'dumpling' or a
>> 'filled dumpling' in some spots. The wrapper may be wheat flour or

>> That reminds me that a local asian grocery near you may have 'squash
>> noodles' which are a low carb item TFM could try in place of pasta? I

> We've tried spaghetti squash in place of pasta and neither one of us
> appreciated the flavor and texture of it - and we tried it several ways.
> We

Nor do I really. These though are a dried noodle and I rather like them.
They work better with a garlicy creamy chicken based sauce though.

> In regards to what you're talking about, is it a pasta based out of squash
> and dried, do you know or is it spaghetti squash itself?

Dried. I'd read the label for you but I'm out just now though I have some
Tapioca noodles and they read 8.8 grams carb per serving. Is that low
enough for his needs? Add to boiling water and cook quickly or they get
gummy.

> I'm hoping to hit the Asian market sometime after the 1st. We really need
> to stock up on our sauces, oils, wrappers and veggies. Our closest Asian
> store is only about 20 miles away, but it takes at least 45 minutes to get
> there. I can't remember the name of it (MD Oriental Market?), but the
> first time I went in there, I literally laid down on the floor and asked
> my husband if I could just stay there. All my favorite things under one
> roof! Sensory overload!

;-)

>> Oh, and a small plug for such stores. They maintain a consistant
>> lower price here than anything else. Although some of the veggies

> LOL, Asian food isn't strange to me at all! I lived in California and
> Hawaii for 20 years, remember. It's my favorite cuisine of all time.
> I've had to educate my husband on some of the finer things in life and
> he's hooked, now.

Oops! Sorry, forgot for a blonde moment there.

>> PS: Picnic went great! Ended up with 30 so broke out 2 more trout and
>> wrapped them in pandan leaves (soaked) which came out nicely. Made a
>> big pot of dashi-miso with last of my udon and that made up the gap.
>
> Oh, I'm so glad the picnic went well! And the dashi-miso sounds heavenly!
> I'd dig right into that. When we go to the market, I'm going to pick up a
> bunch of noodles. I need rice noodles and bean thread noodles. (I think
> I need to make a list or I'm going to forget something.) :~)

Lets see: My list is
wasabi peas
shmenji (shemenji or shimenji) mushrooms
15lb bag dried whole shiitake (35$), lasts me 6 months and am out at last
Chinese brocolli-spinach
leeks
eddo
red potatos
yams
kamaboko
Kamachi
fresh kelp
spinach (american or hollow stem kangkoon/kangkong)
dried niboshe
tofu
pears, asian and american
mekan (mandarin oranges, fresh)
honey
Sesame seeds (need more black)
Whole cumin (comino- mexican)
gindai (dang, forgot english for it again)
seabass (Hapu'upu'u in Hawaii)
whole duck, domestic raised
California Calrose rice
Cantonese noodles
celery- if on sale
radishes (american and diakon)
fresh green beans
squash- various types
Watermelon
Asian eggplant
cornmeal (they have it cheaper and a good stone ground version)
clams
shrimp
red miso
scraped bonefish- for making fish balls with ground chicken and pork
prepared sushi (8 small in a pack for 2.50)
pork bones for stock

and... whatever else I see interesting at the time! About 125$ for that
load there and enough for 3 for 2 weeks for most of it though I'll need more
greens in a week.

cshenk wrote:
>> "kilikini" wrote
>>(I think I need to make a list or I'm going to
>> forget something.) :~)
>
> Lets see: My list is
> wasabi peas
> shmenji (shemenji or shimenji) mushrooms
> 15lb bag dried whole shiitake (35$), lasts me 6 months and am out at
> last Chinese brocolli-spinach
> leeks
> eddo
> red potatos
> yams
> kamaboko
> Kamachi
> fresh kelp
> spinach (american or hollow stem kangkoon/kangkong)
> dried niboshe
> tofu
> pears, asian and american
> mekan (mandarin oranges, fresh)
> honey
> Sesame seeds (need more black)
> Whole cumin (comino- mexican)
> gindai (dang, forgot english for it again)
> seabass (Hapu'upu'u in Hawaii)
> whole duck, domestic raised
> California Calrose rice
> Cantonese noodles
> celery- if on sale
> radishes (american and diakon)
> fresh green beans
> squash- various types
> Watermelon
> Asian eggplant
> cornmeal (they have it cheaper and a good stone ground version)
> clams
> shrimp
> red miso
> scraped bonefish- for making fish balls with ground chicken and pork
> prepared sushi (8 small in a pack for 2.50)
> pork bones for stock
>
> and... whatever else I see interesting at the time! About 125$ for
> that load there and enough for 3 for 2 weeks for most of it though
> I'll need more greens in a week.

I know I need Sesame oil, Dark Mushroom Shoyu, Dark Premium Shoyu, Mirin,
Hoisin sauce, Oyster sauce, Rice Wine Vinegar, Gyoza wrappers, Egg Roll
wrappers, Spring Roll wrappers, I might even buy some manapua (Char Sui
Bao), too. I could walk out of that place spending $1000 if I had it!
They've got everything.

I can't wait until the 1st!

kili

"kilikini" > wrote in
:

>> radishes (american and diakon)
>

diakon is excellent as an add-in in sandwiches.

--

The beet goes on -Alan

hahabogus wrote:
>
> "kilikini" > wrote in
> :
>
> >> radishes (american and diakon)
> >
>
> diakon is excellent as an add-in in sandwiches.
>
>

It's also good simmered in broth or grated into salads.

On Sat, 20 Sep 2008 17:00:00 -0400, "kilikini"
> wrote:

>We've tried spaghetti squash in place of pasta and neither one of us
>appreciated the flavor and texture of it - and we tried it several ways. We
>both like squash, but the spaghetti is less-than-stellar, in our opinion.

I love spaghetti squash, but I only put butter and parmesan cheese on
it. I really like the crunchyness too.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Arri London > wrote in :

>
>
> hahabogus wrote:
>>
>> "kilikini" > wrote in
>> :
>>
>> >> radishes (american and diakon)
>> >
>>
>> diakon is excellent as an add-in in sandwiches.
>>
>>
>
> It's also good simmered in broth or grated into salads.
>

Try it with onion and sliced cukes in vinegar, sugar and crushed red
pepper as a table condiment...very nice

--

The beet goes on -Alan