Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Vicki, the first thing I see is 1.75 cups? That's one hell of a lot of beans, and if you are going to serve over rice? I am not sure that count is even correct, though. In my carb chart, beans range from about 35 to 45 carbs per 1 cup. If you were to try this with rice, I highly suggest brown rice. First, to me it is the better tasting and seems more filling bite for bite. Plus, the whole grain is absorbed more slowly so while it has the same carbs as white, the whole grain does not hit your blood stream all at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 As said, the beans are the culprit. They may be healthy as far as their fiber content, and I enjoy beans some times, but they are quite high in carbs. The thing I find with beans also is, they seem to take a long time to leave my system. Typically, if I've had bean soup or chili for dinner, my bg will tend to go up by the following morning (which is not normal for me). Dave God doesn't hate sinners, just sin! a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 As said, the beans are the culprit. They may be healthy as far as their fiber content, and I enjoy beans some times, but they are quite high in carbs. The thing I find with beans also is, they seem to take a long time to leave my system. Typically, if I've had bean soup or chili for dinner, my bg will tend to go up by the following morning (which is not normal for me). Dave God doesn't hate sinners, just sin! a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Great feedback, . So I guess you could quarter the amount, or just about, to have a half a cup, and then maybe a little brown rice. Vicki Whenever you find you are on the side of the majority, it is time to pause and reflect. RE: a high-carb recipe Vicki, the first thing I see is 1.75 cups? That's one hell of a lot of beans, and if you are going to serve over rice? I am not sure that count is even correct, though. In my carb chart, beans range from about 35 to 45 carbs per 1 cup. If you were to try this with rice, I highly suggest brown rice. First, to me it is the better tasting and seems more filling bite for bite. Plus, the whole grain is absorbed more slowly so while it has the same carbs as white, the whole grain does not hit your blood stream all at once. __________ Information from ESET NOD32 Antivirus, version of virus signature database 3570 (20081030) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Isn't this exactly what low GI is, it takes a long time to break down and thus affects blood sugars gradually ...? Jen Re: a high-carb recipe As said, the beans are the culprit. They may be healthy as far as their fiber content, and I enjoy beans some times, but they are quite high in carbs. The thing I find with beans also is, they seem to take a long time to leave my system. Typically, if I've had bean soup or chili for dinner, my bg will tend to go up by the following morning (which is not normal for me). Dave God doesn't hate sinners, just sin! a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Isn't this exactly what low GI is, it takes a long time to break down and thus affects blood sugars gradually ...? Jen Re: a high-carb recipe As said, the beans are the culprit. They may be healthy as far as their fiber content, and I enjoy beans some times, but they are quite high in carbs. The thing I find with beans also is, they seem to take a long time to leave my system. Typically, if I've had bean soup or chili for dinner, my bg will tend to go up by the following morning (which is not normal for me). Dave God doesn't hate sinners, just sin! a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Oh, okay. I thought he was saying his BGs are fine for hours after eating but are high the next morning. That sometimes happens to me if I eat a high-carb meal that is also high in fat. Jen RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Oh, okay. I thought he was saying his BGs are fine for hours after eating but are high the next morning. That sometimes happens to me if I eat a high-carb meal that is also high in fat. Jen RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Oh, okay. I thought he was saying his BGs are fine for hours after eating but are high the next morning. That sometimes happens to me if I eat a high-carb meal that is also high in fat. Jen RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 If you really want to eat well for your health, for your budget, and for society, substitute brown rice for ground animal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 If you really want to eat well for your health, for your budget, and for society, substitute brown rice for ground animal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 If you really want to eat well for your health, for your budget, and for society, substitute brown rice for ground animal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Okay Cy, now that you've got our mouths watering, are you going to post this award winning chili recipe, or is it an ancient Cy's secret recipe? Ruth From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of Cy Selfridge Sent: Friday, October 31, 2008 7:11 AM To: blind-diabetics Subject: RE: a high-carb recipe Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics <mailto:blind-diabetics%40yahoogroups.com> [mailto:blind-diabetics <mailto:blind-diabetics%40yahoogroups.com> ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics <mailto:blind-diabetics%40yahoogroups.com> Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Okay Cy, now that you've got our mouths watering, are you going to post this award winning chili recipe, or is it an ancient Cy's secret recipe? Ruth From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of Cy Selfridge Sent: Friday, October 31, 2008 7:11 AM To: blind-diabetics Subject: RE: a high-carb recipe Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics <mailto:blind-diabetics%40yahoogroups.com> [mailto:blind-diabetics <mailto:blind-diabetics%40yahoogroups.com> ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics <mailto:blind-diabetics%40yahoogroups.com> Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 What would happen if you cut down on the beans in the recepie? Would that not make it a complex carb? Brown rice? yuck. I can't get that stuff to cook the way I want it to. What's the secret? a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Ruth, Yes, I will send it along - after - I correct it. After looking at it I find that it was missing a couple of items. Oh well, I never said I was perfect. (LOL) Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of ruth hogue Sent: Friday, October 31, 2008 8:58 AM To: blind-diabetics Subject: RE: a high-carb recipe Okay Cy, now that you've got our mouths watering, are you going to post this award winning chili recipe, or is it an ancient Cy's secret recipe? Ruth From: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com [mailto:blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com] On Behalf Of Cy Selfridge Sent: Friday, October 31, 2008 7:11 AM To: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com Subject: RE: a high-carb recipe Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com <mailto:blind-diabetics%40yahoogroups.com> [mailto:blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com <mailto:blind-diabetics%40yahoogroups.com> ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com <mailto:blind-diabetics%40yahoogroups.com> Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 Ruth, Yes, I will send it along - after - I correct it. After looking at it I find that it was missing a couple of items. Oh well, I never said I was perfect. (LOL) Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of ruth hogue Sent: Friday, October 31, 2008 8:58 AM To: blind-diabetics Subject: RE: a high-carb recipe Okay Cy, now that you've got our mouths watering, are you going to post this award winning chili recipe, or is it an ancient Cy's secret recipe? Ruth From: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com [mailto:blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com] On Behalf Of Cy Selfridge Sent: Friday, October 31, 2008 7:11 AM To: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com Subject: RE: a high-carb recipe Hi folks, As for low fat ground beef Sam's Club sells a 93/7 ground hamburger which is really hard to beat. About the only way you cold beat this is to purchase a bottom round, trim off all the fat and grind it yourself. As for chili, I cook the competition Texas Red and, believe me, you ain't a gonna allow a bean to touch it. (LOL) It is *very* low in fat due to the cooking process and it is blamed good. The recipe I use has placed first in state competition in Oklahoma, Arkansas, Missouri and Kansas and placed 3rd in Texas. If you want beans just put some beans in your bowl when you dip up the chili. (LOL) Might want to sprinkle a little shredded cheese over it for a finishing touch. As a side note, if you really want lean ground meat and don't happen to have a Sam's nearby just go to your butcher and have then grind up a round steak *after* they have trimmed off all of the fat. Cy, The Anasazi. _____ From: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com <mailto:blind-diabetics%40yahoogroups.com> [mailto:blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com <mailto:blind-diabetics%40yahoogroups.com> ] On Behalf Of dave Bond Sent: Thursday, October 30, 2008 8:17 PM To: blind-diabetics@ <mailto:blind-diabetics%40yahoogroups.com> yahoogroups.com <mailto:blind-diabetics%40yahoogroups.com> Subject: Re: a high-carb recipe Who knows, it could be the meat. We just use the lowest fat ground beef we can get, but that's still pretty high in fat. We really don't have it very often, just more of a treat now and then. Dave God doesn't hate sinners, just sin! RE: a high-carb recipe Exactly Jen. That is why I am puzzled that Dave has high b.g. afterwards. My b.g. levels if anything drop if I don't watch when I have chili. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2008 Report Share Posted October 31, 2008 When I cook brown rice, I use a rice cooker and add more water than with white rice. It takes longer to cook. But the texture is " crunchier " than white rice. When I make chili, which is not often as my husband hates it, I add about half the beans. Beans of any kind make my BG go up hours after I eat it-not quickly as white rice does, but 4-6 hours later. Re: a high-carb recipe What would happen if you cut down on the beans in the recepie? Would that not make it a complex carb? Brown rice? yuck. I can't get that stuff to cook the way I want it to. What's the secret? a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 No, I don't want carbs, I want protein. The other question I have had running through my mind over the night was which is better to count? carbs or pounds and ounces and all that? Just curious. If I ask too many questions just ask me to stop. I will honour that. Terrie with Eunice and Shandar Can't learn if I don't ask though. contact info below. MSN: shineydog@... list email: devendawg@... private email: shineydog@... a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
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