Text 31188, 100 rader
Skriven 2012-11-23 03:42:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus (1:3634/12.0)
Ärende: Re: pecan pie  was: gkid
================================
 -=> On 11-22-12  14:23,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about pecan pie  was: gkids <=-

 NB>> I like pecans as well as the cashews, maybe a little better.  I also
 NB>> like them in pecan pie (probably my favorite [or close to it] pie).
 
 RH> Much as I like the pecan pie, I don't like the carbs in it. I made one
 RH> regular sized piece go for about 4 meals last week. Had the regular
 RH> meal (on the lower carb side) and then about 21 carbs worth of pie. It
 RH> wasn't much of a piece but it kept me from pigging out on a big piece
 RH> and driving my blood sugar readings crazy.

 NB> And having it over 4 days spread out the goodness...  :)  We had a
 NB> special Thanksgiving dinner at church our usual second-Sunday church
 NB> dinner day, and one of the dessert offerings was a very nice pecan pie
 NB> baked by our pastor..  I had a half slice, and was well satisfied...
 NB> :)  I don't actually get it very often.

As usual, we went up the street to our friend Norma's house.  Gail took
one of her pecan pies (I think that you had some at Janis' first picnic
in Windsor).  I had one piece at Norma's.  The rest stayed there where
Norma will dole it out to her husband in small servings over the months
to come.  For Christmas, Gail bakes two pecan pies.  One goes up to
Norma's and one stays here.  The majority of the one that stays here
ends up in the freezer and I get a piece every now and then over the
course of several months or more.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chelo Nachodo (Chicken & Chick-Pea Stew with Rice)
 Categories: Stews, Jewish, Afghan, Chicken
      Yield: 6 Servings
 
MMMMM----------------------------STEW---------------------------------
      5 c  -water
      4    Chicken legs AND
      4    Chicken thighs, loose skin
           -discarded
      1 c  Dried chick-peas, soaked in
           -water overnight & drained
      2 md (1 cup) onions, chopped
      1    Rib celery w/leaves, sliced
      1 lg Carrot, sliced diagonally
      1    (1/2 lb) zucchini, sliced
      1 ts Salt, or to taste
    1/4 ts Pepper
    1/4 ts Ground cuminseed
    1/4 c  Fresh coriander, chopped
    1/4 c  Fresh dill, chopped
    1/4 c  Lemon juice

MMMMM----------------------------RICE---------------------------------
      4 c  Water
      1 ts Salt
      2 c  Raw rice, well rinsed
    1/4 c  Corn oil
 
  CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)
  
  Here is a family-style dish to be served any time of year.  It is a
  substantial soup stew, well seasoned in Afghan style & combined w/a
  crispy-bottomed rice provides contrasting texture to stew.  The stew
  & rice are served separately.
  
  1.  To prepare stew:  Bring water to a boil, add chicken pieces, &
  remove foam as it cooks.  Add chick-peas, onions, celery, carrots,
  zucchini, salt, pepper, & cuminseed.  Cover pan & cook over moderate
  heat for 45 mins. Add coriander, dill, & lemon juice & simmer over
  low heat for 15 mins more. This is sufficient to tenderized chicken &
  ingrate all seasonings.
  
  2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
  & cook over moderate heat for 5 mins.  Drain rice in colander & rinse
  w/cold water.  Return rice to pan and pour oil over all. Cover pan &
  cook over low heat for 1/2 hr. No other water is added & rice cooks
  only moisture clings to it after rinsing. The rice will develop a
  crisp bottom layer.
  
  Serve rice & stew separately.  Each diner takes their own portion of
  rice & covers it w/as much stew as they wish. Serve warm.
  
  VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be
  used in place of chicken, but cooking will take longer.  Cook beef
  stew over moderate heat for 1 hour.  Add coriander, dill, & lemon
  juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until
  beef is tender.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
 
MMMMM


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