"Skinny" <[email hidden]> wrote in message news:[email hidden]...
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I suppose it makes a difference whether the hummus is made from dry garbanzo/chickpea flour, or from fresh garbanzo/chickpeas, or from boiling whole dried garbanzo/chickpeas and then draining and crushing them, etc etc?
I didn't know flour was an option here - I've always made it from dry chickpeas. Do you have a recipe using flour?
Curry powder is a good seasoning for brocolli or brussells sprouts. The powder can go in a creamy sauce (using real cream or coconut milk), or in the oil for a stir-fry.
Skinny ------------
sandy said:
Hi! What is your favorite way of making broccoli? I'm actually starting
to
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like broccoli,,but getting tired of having it steamed. I'm also trying to stay away from cheese or cheese sauces. Any other ideas? Thanks.
Probably his recipie using garbanzo flour is at his site somewhere.
Yes, found it! A search on hummus brought up the flour recipe. His bean recipe is pretty close to mine - except I find the beans always take longer than 1 hour to cook, I don't add sweetener, and I like a couple of tablespoons of tahini in it.
It's just struck me that I haven't made this since I went low-carb, so it might be no good for me, too - OTOH, it's one of hubby's favourites, so maybe I ought to try it for him : )
In hot weather, my T2 neighbor used to eat a lot of hummus and raita -- which is an Indian sort of thin dip, mostly yogurt and pureed cucumber with various chopped vegs floating in it. This can be made high-fat by using whole milk yogurt and maybe adding some sour cream. He had it all with pita bread, dunno a lower carb 'bread' to use. Wasa bread might be good.
Skinny ---------------
Nicky said:
"Skinny" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Nicky said:
"Skinny" <[email hidden]> wrote in message news:[email hidden]... >I suppose it makes a difference whether the hummus is made from dry > garbanzo/chickpea flour, or from fresh garbanzo/chickpeas, or from
boiling
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> whole dried garbanzo/chickpeas and then draining and crushing them,
etc
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> etc?
I didn't know flour was an option here - I've always made it from dry chickpeas.
Trade recipies? I'd like to know how to do that, as I expect the dry
peas
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would keep longer than the flour, which I don't use fast enough.
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Do you have a recipe using flour?
I have a bag of Bob's Red Mill garbanzo bean flour and it has a recipie
Probably his recipie using garbanzo flour is at his site somewhere.
Yes, found it! A search on hummus brought up the flour recipe. His bean recipe is pretty close to mine - except I find the beans always take
longer
Quoted message said:
than 1 hour to cook, I don't add sweetener, and I like a couple of tablespoons of tahini in it.
It's just struck me that I haven't made this since I went low-carb, so it might be no good for me, too - OTOH, it's one of hubby's favourites, so maybe I ought to try it for him : )
"Skinny" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In hot weather, my T2 neighbor used to eat a lot of hummus and raita -- which is an Indian sort of thin dip, mostly yogurt and pureed cucumber with various chopped vegs floating in it. This can be made high-fat by using whole milk yogurt and maybe adding some sour cream. He had it all with pita bread, dunno a lower carb 'bread' to use. Wasa bread might be good.
I'm a bit wary of yoghurt, because of the diabetes - this may be irrational, I just haven't got round to testing it properly yet! Raita sounds good, though. Papadoms are nicely low-carb : )
"Skinny" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In hot weather, my T2 neighbor used to eat a lot of hummus and raita -- which is an Indian sort of thin dip, mostly yogurt and pureed cucumber with various chopped vegs floating in it. This can be made high-fat by using whole milk yogurt and maybe adding some sour cream. He had it all with pita bread, dunno a lower carb 'bread' to use. Wasa bread might be good.
I'm a bit wary of yoghurt, because of the diabetes
Hm? Never heard of any problem there. Mendosa's site says yogurt is lower carb than the label says, because the yogurt bacteria turn the lactose into something else. Also his site says you can make veg less glycemic by soaking them in the acid liquid from yogurt, iirc.
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- this may be irrational, I just haven't got round to testing it properly yet! Raita sounds good, though. Papadoms are nicely low-carb : )
"tom" <[email hidden]> wrote in message news:<[email hidden]>...
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Make you some good old tater salad, leave out the taters sub with steamed broccoli and califlower...
tom "sandy" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi! What is your favorite way of making broccoli? I'm actually starting
to
Quoted message said:
like broccoli,,but getting tired of having it steamed. I'm also trying to stay away from cheese or cheese sauces. Any other ideas? Thanks. -- Started LC Sept 26/04 189/178/125
I remember seeing a broccoli salad at a potluck. it was broccoli, mayo, some sort of pickle, relish maybe, we could use dill pickle instead, little baby cubes of cheddar cheese, and sunflower seeds. How does that sound? Laureen
