Broccoli?

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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?

Nicky.

--
HbA1c 10.5/6.4/<6 Weight 95/81/72
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

Nicky said:

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I suppose it makes a difference whether the hummus is made from dry
garbanzo/chickpea flour, or from fresh garbanzo/chickpeas, or from

boiling

Quoted message said:

Quoted message said:

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.

Trade recipies? I'd like to know how to do that, as I expect the dry peas
would keep longer than the flour, which I don't use fast enough.

Quoted message said:

Do you have a recipe using flour?

I have a bag of Bob's Red Mill garbanzo bean flour and it has a recipie on
the back.

I looked at Bob's Red Mill site and foudn this also, for using chana dal
(whole):
http://www.bobsredmill.com/recipe/detail.php?rid=911

Probably his recipie using garbanzo flour is at his site somewhere.

Let me know how it turns out, I went lower-carb and haven't tried it yet.

Skinny

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

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.

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nicky said:

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I suppose it makes a difference whether the hummus is made from dry
garbanzo/chickpea flour, or from fresh garbanzo/chickpeas, or from

boiling

Quoted message said:

Quoted message said:

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.

Trade recipies? I'd like to know how to do that, as I expect the dry peas
would keep longer than the flour, which I don't use fast enough.

Quoted message said:

Do you have a recipe using flour?

I have a bag of Bob's Red Mill garbanzo bean flour and it has a recipie on
the back.

I looked at Bob's Red Mill site and foudn this also, for using chana dal
(whole):
http://www.bobsredmill.com/recipe/detail.php?rid=911

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 : )

Thanks,

Nicky.

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

Quoted message said:

> whole dried garbanzo/chickpeas and then draining and crushing them,

etc

Quoted message said:

Quoted message said:

Quoted message said:

> 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

Quoted message said:

Quoted message said:

would keep longer than the flour, which I don't use fast enough.

Quoted message said:

Do you have a recipe using flour?

I have a bag of Bob's Red Mill garbanzo bean flour and it has a recipie

on

Quoted message said:

Quoted message said:

the back.

I looked at Bob's Red Mill site and foudn this also, for using chana dal
(whole):
http://www.bobsredmill.com/recipe/detail.php?rid=911

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 : )

Thanks,

Nicky.

"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 : )

Nicky.

--
HbA1c 10.5/6.4/<6 Weight 95/81/72
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

Nicky said:

"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.

Quoted message said:

- this may be irrational,
I just haven't got round to testing it properly yet! Raita sounds good,
though. Papadoms are nicely low-carb : )

Are they really!!??? I hadn't dared look them up.

Namaste,
Skinny

"Skinny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nicky said:

Papadoms are nicely low-carb : )

Are they really!!??? I hadn't dared look them up.

Low-ish, anyway - Sharwood's garlic & green chilli papads are 39.4g for
100g - that's a whole box; 4.9g each.

Namaste : )

Nicky.

--
HbA1c 10.5/6.4/<6 Weight 95/81/72
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

"tom" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

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