Text 33199, 71 rader
Skriven 2015-11-16 07:09:49 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Frozen
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I have several varieties of pasta, including orzo, penne and spaghetti
 RH> (and others) but we've cut way back on our pasta consumption. Keeping a
 RH> lower carb diet makes us a bit more aware of the protein/carb ratio in
 RH> things like pasta, so we take the safer course of action.

 DD> I don't do alot of pasta (never have) but, I don't worry about it
 DD> either. I continue to shed weight, a bit at a time, and my A1C and
 DD> blood sugars keep my doctor smiling.

 RH> I've pretty much stabilised on my weight but didn't have as much to
 RH> lose to begin with. My primary doctor is very pleased with my A1C and
 RH> b/g readings, even the eye doctor I saw on Thursday was impressed.

Mine is fairly stable - loss of a pound or two per month, while it adds up 
over time, isn't dramatic. If I keep this pace, by the time I shuffle off into 
the great bye-and-bye it will be easier to pack me off to the ovens to be 
rendered.

 DD> I use rotini or elbones for chilli-mac

 RH> A rare dish in our house, tho not totally unknown.

 DD> Lets me get two meals out of a can of Chilli-man.

 RH> We'd probably get one apiece, with maybe some left overs.

For me no left overs. But, two servings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Quinoa
 Categories: Grains, Vegetables, Fruits, Nuts
      Yield: 6 Servings
 
      1 tb Extra-virgin olive oil
    1/2 c  Chopped shallots
      1 lg Clove garlic; fine chopped
      1 c  Water
      1 c  Apple juice
      1 c  Ivory quinoa; rinsed
  1 1/2 ts Granulated chicken bouillon
    1/2 ts Ground cumin
    1/3 c  Currants or chopped, dried,
           - cherries or cranberries
    1/3 c  Coarse chopped cilantro
    1/4 c  Pine nuts; toasted
           Ground black pepper
 
  Heat oil in medium saucepan over medium-high heat. Add
  shallots and garlic; cook, stirring occasionally, for 2
  minutes or until fragrant.
  
  Stir in water, juice, quinoa, bouillon and cumin. Bring to
  a boil; reduce heat to medium-low. Cover; cook for 15
  minutes or until most of liquid is absorbed.
  
  Remove from heat; stir in currants. Cover; let stand for 5
  minutes. Add cilantro and pine nuts; fluff with fork and
  serve. Season with pepper.
  
  From: http://www.hy-vee.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "When engaged in eating, the brain should be the servant of the stomach." 
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)