Indian-Style Split Pea Fritters - is this preparation legal?

[Guest guest]

Just wondering whether this recipe preparation is legal - if you increase soaking time to 12-24 hours oreven longer, I guess, and obviously subbing the 1-2 TB optional flour with almond or (less) coconut flour andleaving out the illegal fenugreek. (Although it would obviously be very advanced.) Because it sounds really good. Indian-Style Split Pea Frittershttp://www.nytimes.com/2010/09/15/dining/15minirex3.html?ref=diningMara

[Guest guest]

At 08:36 AM 9/20/2010, you wrote:

Just wondering whether this recipe preparation is legal - if you

increase soaking time to 12-24 hours or

even longer, I guess, and obviously

subbing the 1-2 TB optional flour with almond or (less) coconut flour

and

leaving out the illegal

fenugreek. (Although it would obviously be very

advanced.)

Because it sounds really good.

Indian-Style Split Pea Fritters

http://www.nytimes.com/2010/09/15/dining/15minirex3.html?ref=dining

Mara,

I would cook the split peas in water and toss the soaking and/or cooking

water, then proceed with the recipe. Boiling them removes an additional

amount of the starches in legumes that we don't want.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 08:36 AM 9/20/2010, you wrote:Just wondering whether this recipe preparation is legal - if you increase soaking time to 12-24 hours oreven longer, I guess, and obviously subbing the 1-2 TB optional flour with almond or (less) coconut flour andleaving out the illegal fenugreek. (Although it would obviously be very advanced.) Because it sounds really good. Indian-Style Split Pea Frittershttp://www.nytimes.com/2010/09/15/dining/15minirex3.html?ref=diningMara,I would cook the split peas in water and toss the soaking and/or cooking water, then proceed with the recipe. Boiling them removes an additional amount of the starches in legumes that we don't want.Actually, I made it with green or brown lentils (I don't know if those are the same - not the very green French ones - thesewere more brownish but similar). Didn't boil, because it is very hard to boil lentils and then turn them into pancakes withoutadding an egg - obviously I learned that the hard way. However, I soaked them for like 36 hours, changing the water several times. And they were good. They are actually supposed to be smaller and rounder than pancakes, though I didn't realize thatinitially. They tasted a lot like falafel, which they resemble shape-wise as well. I guess they are pretty much an Indianequivalent to falafel. I would say they were very advanced, however. I was fine with them the first day, but the second day I overate (choweddown more like) the rest of the batch (the part I didn't give to my mother) and that taxed me a bit. So I'll have to keep inmind to eat them more sparingly - or wait a day in between. So,

[Guest guest]

At 09:48 PM 9/29/2010, you wrote:

I would say they were very

advanced, however. I was fine with them the first day, but the

second day I overate (chowed

down more like) the rest of the batch (the part I didn't give to my

mother) and that taxed me a bit. So I'll have to keep in

mind to eat them more sparingly - or wait a day in between.

It sounds like they would be delicious, and I like your idea of using the

lentils. Of all the legumes, they're the ones I do best with -- and aside

from peanuts, they're the only one my husband likes, so that sort of

narrows the field right there!

However, I can't do them two days in a row. I'm making chili tomorrow,

and the rest of the pot will get frozen in meal portions which I won't

have more than once a week.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

So when you have certain recipes for legumes that you won't be boiling after the

initial soak, do you just have to soak the legumes longer?

I've been experimenting with a black bean cracker/flat bread and besides the

initial overnight soak, they are baked in the oven, not boiled. Is it OK if I

just let the beans soak overnight, or do I need to soak them longer?

Thanks,

Amber

>

> >

> >Just wondering whether this recipe preparation

> >is legal - if you increase soaking time to 12-24 hours or

> >

> >

> >

> >even longer, I guess, and obviously subbing the

> >1-2 TB optional flour with almond or (less) coconut flour and

> >leaving out the illegal fenugreek. (Although

> >it would obviously be very advanced.)

> >

> >Because it sounds really good.

> >

> >

> >

> >

> >Indian-Style Split Pea Fritters

> >

> >

> >

> >

>

><http://www.nytimes.com/2010/09/15/dining/15minirex3.html?ref=dining>http://www\

..nytimes.com/2010/09/15/dining/15minirex3.html?ref=dining

>

> Mara,

>

> I would cook the split peas in water and toss the

> soaking and/or cooking water, then proceed with

> the recipe. Boiling them removes an additional

> amount of the starches in legumes that we don't want.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Considering how advanced black beans are (unless you have already tried it and

you

are fine with) it, I would not attempt this right away, personally - but if you

really, really

want to do it, I would probably try a boiled version of them first, and if that

is okay proceed

to the baked version.

I would soak those suckers for a really long time - more than overnight. Hell,

I'm soaking

lentils - which are way easier - for over 24 hours.

Beans can be very problematic.

Mara

> So when you have certain recipes for legumes that you won't be boiling after

the initial soak, do you just have to soak the legumes longer?

>

> I've been experimenting with a black bean cracker/flat bread and besides the

initial overnight soak, they are baked in the oven, not boiled. Is it OK if I

just let the beans soak overnight, or do I need to soak them longer?

>

> Thanks,

>

> Amber

>

>

>>

>>>

>>> Just wondering whether this recipe preparation

>>> is legal - if you increase soaking time to 12-24 hours or

>>>

>>>

>>>

>>> even longer, I guess, and obviously subbing the

>>> 1-2 TB optional flour with almond or (less) coconut flour and

>>> leaving out the illegal fenugreek. (Although

>>> it would obviously be very advanced.)

>>>

>>> Because it sounds really good.

>>>

>>>

>>>

>>>

>>> Indian-Style Split Pea Fritters

>>>

>>>

>>>

>>>

>>>

<http://www.nytimes.com/2010/09/15/dining/15minirex3.html?ref=dining>http://www.\

nytimes.com/2010/09/15/dining/15minirex3.html?ref=dining

>>

>> Mara,

>>

>> I would cook the split peas in water and toss the

>> soaking and/or cooking water, then proceed with

>> the recipe. Boiling them removes an additional

>> amount of the starches in legumes that we don't want.

>>

>>

>> — Marilyn

>> New Orleans, Louisiana, USA

>> Undiagnosed IBS since 1976, SCD since 2001

>> Darn Good SCD Cook

>> No Human Children

>> Shadow & Sunny Longhair Dachshund

>> Babette the Foundling Beagle

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

At 11:16 AM 9/30/2010, you wrote:

So when you have certain recipes

for legumes that you won't be boiling after the initial soak, do you just

have to soak the legumes longer?

I've been experimenting with a black bean cracker/flat bread and besides

the initial overnight soak, they are baked in the oven, not boiled. Is it

OK if I just let the beans soak overnight, or do I need to soak them

longer?

I have always boiled the beans or lentils and then drained them really

well before using them in anything. I've never tried just soaking things

longer.

Black beans are rather advanced -- I don't think I'd have the courage to

try them until significant healing had taken place, probably not within

the first year.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

When I first started SCD, I didn't know there were stages; I had read the book and hadn't yet found this group. So, I just dove into eating all legal stuff. Most foods weren't a problem, and I was delighted to see that black beans were legal because I love them.

So I made this terrific black bean legal soup and had it for lunch and knew it didn't agree with me before dinner. I froze the rest of the soup and tried it again after the three month mark when I became symptom free. I was taking Lialda also at that time. I could tolerate it, but couldn't eat it more than one day at a time. I have fairly mild disease and am med free, but I am still careful with black beans.

When I first saw this recipe, it reminded me of falafel--so I thought since we make white bean hummus, maybe white beans would be good in this recipe as well. Somehow, they seem easier to tolerate than black beans. At least for me.

Terry

[Guest guest]

So if I want to make a black bean flour, how would I do that with the boiling

step? I soaked the beans, then dried them in the oven before I ground them into

the flour. Is this going to take out enough of the starch to have them be legal?

I know beans are advanced, but for some reason, I haven't had a problem with

them. I guess I'm weird like that! Or else of course it could be the meds.

>

> I have always boiled the beans or lentils and

> then drained them really well before using them

> in anything. I've never tried just soaking things longer.

>

> Black beans are rather advanced -- I don't think

> I'd have the courage to try them until

> significant healing had taken place, probably not within the first year.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

At 03:09 PM 10/1/2010, you wrote:

So if I want to make a black

bean flour, how would I do that with the boiling step? I soaked the

beans, then dried them in the oven before I ground them into the flour.

Is this going to take out enough of the starch to have them be legal?

I know beans are advanced, but for some reason, I haven't had a problem

with them. I guess I'm weird like that! Or else of course it could be the

meds.

Well, the thing is, you don't have to make FLOUR out of it. You can cook

and drain the beans thoroughly, then run them through a food mill or fine

plate grinder to remove the skins. Then drain a bit more, and freeze on

glop of about a cup.

I made an interesting sponge cake yesterday that was quite tasty with

lentil paste.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I've tried making a flatbread with bean paste, but I only have a blender, not a

food processor, so the beans don't form a paste that well, and the bread falls

apart fairly easily. However, I think it falls apart easily because I haven't

found the right ratio of liquid. If you don't mind my asking, how do you create

your lentil paste?

The flour works well for the crackers and holds up well (though it is SUPER time

consuming to make). Will the flour be illegal if I just soak it? I know Elaine

said not to use commercial bean flours because they haven't been soaked, but I

don't recall seeing any instructions on making bean flour.

Thanks,

Amber

>

> Well, the thing is, you don't have to make FLOUR

> out of it. You can cook and drain the beans

> thoroughly, then run them through a food mill or

> fine plate grinder to remove the skins. Then

> drain a bit more, and freeze on glop of about a cup.

>

> I made an interesting sponge cake yesterday that

> was quite tasty with lentil paste.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

At 03:29 PM 10/5/2010, you wrote:

I've tried making a flatbread

with bean paste, but I only have a blender, not a food processor, so the

beans don't form a paste that well, and the bread falls apart fairly

easily. However, I think it falls apart easily because I haven't found

the right ratio of liquid. If you don't mind my asking, how do you create

your lentil paste?

I soak the lentils, SCD-style, and then cook them, SCD-style. Then I

drain them, and press as much of the liquid out of them as I can. Then I

run them (when making a large quantity) through my Maverick grinder (meat

mincer) with a fine plate. I have a feeling that you would need to use

too much liquid with a blender.

The flour works well for the

crackers and holds up well (though it is SUPER time consuming to make).

Will the flour be illegal if I just soak it? I know Elaine said not to

use commercial bean flours because they haven't been soaked, but I don't

recall seeing any instructions on making bean flour.

I honestly don't know. I know that where other people have had trouble

with lentils, I never have, but I've never tried making bean flour from

just soaked beans and then making bread from that. I've always

worked with bean/lentil paste. I'd worry about there being too much carb

in unsoaked and/or uncooked lentils or beans for a person who is fairly

new to SCD.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Thanks, Marilyn. You're right, I think the blender requires too much liquid. Do

you think a food processor would be the same? I don't have one but am

considering getting one, though I'm not sure how much different they are then

blenders.

I'll do some more experimenting with the boiled beans. I'm thinking I should

probably play it safe and do the boil for all the beans until I'm further along

the diet. I haven't had any issues, but then again, I don't seem to be one of

those people who reacts right away to foods, so who knows.

Take care,

Amber

>

> I soak the lentils, SCD-style, and then cook

> them, SCD-style. Then I drain them, and press as

> much of the liquid out of them as I can. Then I

> run them (when making a large quantity) through

> my Maverick grinder (meat mincer) with a fine

> plate. I have a feeling that you would need to

> use too much liquid with a blender.

>

>

> I honestly don't know. I know that where other

> people have had trouble with lentils, I never

> have, but I've never tried making bean flour from

> just soaked beans and then making bread from

> that. I've always worked with bean/lentil paste.

> I'd worry about there being too much carb in

> unsoaked and/or uncooked lentils or beans for a

> person who is fairly new to SCD.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

---- Original message ----

>Date: Wed, 06 Oct 2010 16:59:57 -0000

>From: BTVC-SCD (on behalf of " fossil.color "

)

>Subject: Re: Indian-Style Split Pea Fritters - is this preparation

legal?

>To: BTVC-SCD

>

>Thanks, Marilyn. You're right, I think the blender requires too much liquid. Do

you think a food processor would be the same? I don't have one but am

considering getting one, though I'm not sure how much different they are then

>blenders.

Complete and total difference. I couldn't imagine cooking without one.

Blenders don't work the same way at all. They are useful for different food.

It's a completely freeing experience from a culinary POV.

Mara

[Guest guest]

At 11:59 AM 10/6/2010, you wrote:

Thanks, Marilyn. You're right, I

think the blender requires too much liquid. Do you think a food processor

would be the same? I don't have one but am considering getting one,

though I'm not sure how much different they are then

blenders.

The advantage of the food processor is that it has a larger set of blades

and a wider mouthed container. This brings more of the food in contact

with the blades at a time, and allows you to process more efficiently.

However, I will state that I didn't have a food processor until some a

couple years ago, when a friend gifted me with one. I used a hand

blender, or I used my food mincer (grinder).

I'll do some more experimenting

with the boiled beans. I'm thinking I should probably play it safe and do

the boil for all the beans until I'm further along the diet. I haven't

had any issues, but then again, I don't seem to be one of those people

who reacts right away to foods, so who knows.

Yup -- and those subtle reactions are the ones that will get you every

time. (You don't want to know how I know....)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 12:08 PM 10/6/2010, you wrote:

Complete and total difference. I

couldn't imagine cooking without one.

Blenders don't work the same way at all. They are useful for different

food.

It's a completely freeing experience from a culinary POV.

LOL! Food processors are very useful.... but, not utterly essential.

There are still things I prefer to use bowl and a whisk on because

they're easier to wash than the processor!

OTOH, my husband has concluded that a food processor makes really good

Creole mustard, and therefore, mine has a place of honor in the kitchen.

Creole mustard is an Essential as far as my husband is

concerned.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I kind of figured they were different, and I've always wanted one. Thanks for

your input, Mara.

Take care,

Amber

.. Do

> you think a food processor would be the same? I don't have one but am

> considering getting one, though I'm not sure how much different they are then

> >blenders.

>

> Complete and total difference. I couldn't imagine cooking without one.

> Blenders don't work the same way at all. They are useful for different food.

>

> It's a completely freeing experience from a culinary POV.

>

> Mara

>