Text 3077, 163 rader
Skriven 2013-07-31 20:40:25 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3007 av Janis Kracht (1:261/38)
Ärende: Mayo
============
Hi Janis,

>> pinch of salt) in the ninja first, then dumped in all of the oil and
>> "ninja'd" it for a few moments.

 JK> > What's the "shelf life" of home made mayo? Maybe I should make it
 JK> again; > I did it years ago.

 JK> Well, if it's refridgerated promptly I would think it would last 5
 JK> days or so.. though I've kept it longer and not had any problems.

OK, sometimes we go thru a lot, quickly; other time it'll take a month
or more to use a jar.


 JK> Most sites I looked at today say the same, though I would think it
 JK> would get used up faster than that if you're making it for salads,
 JK> etc.

Salads, or lots of sandwiches. (G)


>>> & last, we had family obligations the same week end. This year we had a
>>> get together in PA with probably as many good eats as the picnic had. (G)

>> Sounds like you had a great time, that's neat :)

 JK> > It was fun; Steve's parents hadn't seen the PA folks in a bit over 3
 JK> > years so it was good they were able to come. We'll be stopping in PA
 JK> in > October so I can leave a quilt top there--and maybe pick up
 JK> another ham > at Peachy's.

 JK> This weekend we'll be in PA at a family gathering, it will be good to
 JK> see family members there again as well.  I'll probably bring a cake
 JK> (gluten-free) and a fresh fish salad.  Seems everyone is on diets
 JK> these days so fish should be low-carb enough for everyone. :)  The
 JK> cake being made with Almond flour will be low carb as well.

Hope you have fun. Rachel is going to make a salad with salmon tonight
for supper. Fish is basically no carb except for what's put on it (if
fruit or sugar is used, they're higher carb than veggies) so you should
be OK.

 JK> diabetic" > so we were doing a lot of research, making changes to the
 JK> way we ate and > I was still mentally adjusting to having to stick
 JK> myself all the time. > Nine and a half months after the diagnosis I
 JK> went off insulin and I've > lost about 30 pounds. I still stick my
 JK> finger once or twice a day and

 JK> Good to keep an eye on it, for sure.

I have to; I don't want to crash like I did last year. The pancreas just
got overloaded with carbs.

 JK> > watch my carb intake but as a preventative now, not a "have to"
 JK> measure. > I know how to manage the carbs so that I can have an
 JK> occaisional treat > (in small quantities) and will be able to enjoy
 JK> the goodies at the next > picnic we get to.

 JK> Sounds great.  Obviously there will be somethings you may not want to
 JK> touch at such a gathering, but I'd figure it's like my daughter's
 JK> allergies in that she knows exactly what she can handle, and what she
 JK> cannot.

Exactly! I know what's low carb (most veggies, dairy, meat) that I can
have a good amount of. The higher carb things like fruits, grains/grain
products, sweets, sauces I'll go easy on or avoid, especially if that
meal is at the end of the day.

>> ==Macaroni Salad with Tunafish and Pineapple==

>> 12 oz. Elbows (gluten or not (grin), though non-gluten elbows don't
>> stay "soft"   the next day so it's best eaten the same day it's made).

 JK> > Interesting, I never thought that the gluten free elbows wouldn't
 JK> stay > soft.

 JK> I've used all brown-rice macaroni, and Bionaturae's GF macaroni
 JK> (combination of rice flour and other gf flours), and it happens with
 JK> both type products. When I warm leftover gf macaroni in casserole type
 JK> dishes, I put a small amount of water in the bottom of the bowl or
 JK> dish (say for an individual serving). That takes care of the problem
 JK> for that type food.. for salads like macaroni salad though, that idea
 JK> would not work obviously (g).

OK, we don't have the gluten issues so I don't buy GF producs. As is,
we've cut way back on the amount of pasta we eat so that's not a major
source of carbs for us. Donated some to a food drive last week, just to
get it out of the pantry (yes, it was still within "use by" dates).

>> 2 7-oz can tuna packed in water (drained) 1 14-oz can pineapple chunks

 JK> > I've cut up an apple or 2 into tuna salad but never used pineapple,
 JK> have > to give that a try some time.

 JK> We avoid apple products here since that's a bad one for my daughter..

OK, I didn't know that was one of her allergy issues. I'll have to try
tuna with pineapple.


 JK> My MIL first used pineapple in her macaroni salad years ago, and it
 JK> was so good. I also love to add pineapple to coleslaw.. it seems a
 JK> natural since it's sweet.

My MIL taught me how to make cole slaw with pineapple; it's our favorite
form of cole slaw. I use stevia now in the dressing instead of the sugar
I used to use & we haven't noticed any difference in taste.

>> (drained) 2 celery stalks, chopped
>> 2 cups mayonaisse or sandwich-spread type mayonaisse 2 tablespoons
>> lemon juice 2 tablespoons sugar

 JK> > I'll use stevia, not sugar.

 JK> Stevia is an interesting ingredient.  Mom used it quite a bit before
 JK> she died since she was also diabetic.  She also was able to manage her
 JK> diabetes before she died so that she didn't have to take insulin
 JK> injections.

I went off injections at the end of March. It took a bit of adjusting to
stevia instead of sugar but it was a big help to get the blood sugars
under control.

>> Combine ingredients well, and chill before serving.

 JK> > I imagine it would work well with the canned chicken (chicken fish,
 JK> as > our girls called it) as well.

 JK> I'd use chicken leg meat for that.. though typically over here fried
 JK> chicken and other chicken meals go fast (g).

"Real" chicken would work well too, if I had it on hand. That's where
keeping some cooked on hand would be good.

 JK> This is my MIL's Coleslaw recipe:
 JK> ===Coleslaw===
 JK> 3 cups shredded cabbage
 JK> 1/2 cup shredded carrots
 JK> 1/2 cup shredded onions
 JK> 8 ounce can drained crushed pineapple 2 Tablespoons cider vinegar
 JK> 2/3 cup mayonnaise
 JK> Freshly ground black or white pepper to taste

 JK> Mix ingredients and chill.
 JK> ===

Very similar to my MIL's but we don't use onions and do add a bit of
sugar or stevia. I don't measure anything, just sort of eyeball amounts
and we use pineapple chunks (rings, cut up) instead of crushed most of
the time. Instead of vinegar I use pineapple juice. Guess we'll have to
try it with some onion. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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