Text 8962, 79 rader
Skriven 2014-01-19 22:48:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 8957 av Ruth Haffly (1:396/45.28)
Ärende: Re: Stir fry
====================
 -=> On 01-18-14  19:47,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Stir fry <=-

 DS> Gail did her version of Kung Pao chicken on Thursday.  Almost two
 DS> hours of prep work cutting up the veggies and making the sauce --
 DS> followed by maybe 10-15 minutes of cook time.  That seems to be
 DS> typical for stir fry dishes.

 RH> How did her knee hold up to all that time on her feet? I spent a good
 RH> bit of time in the kitchen today cooking for Life Group tomorrow. My

By the time dinner was ready, her knees had had enough:-}}  The rest of
the evening was spent watching TV from her recliner chair.
 DS>   Per cookie: 22 calories, .9 fat, 3 carbohydrates, 3 protein

 RH> OK, I see--use a tiny amount of dough so you don't make a big cookie.
 RH> That's how they can make the carb count so low. OTOH, folks will grab
 RH> several because they're so small and kick the carb count back up.
 RH> Still, tis a thought for satisfying the craving for chocolate chip
 RH> cookies. 

Granted -- same sort of idea as those dark chocolate fruit flavored
things we introduced you to the last time you were here.   Just a little
bit to satisfy the yearning without a heave load on carbs/calories or
what ever one is watching.


Here is a large cookie, but you could probably do the same thing with
it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Katherine Redford's Chocolate Chip Cookies
 Categories: Dessert, Cookie, Chocolate, Nuts
      Yield: 1 dozen
 
      4 oz Unsalted butter, softened
    1/3 c  Light brown sugar
    1/3 c  White sugar
      1    Egg
      1 ts Vanilla
      1 c  Plus 2 T flour
    1/2 ts Baking soda
        pn Salt
    1/2 c  Toasted oatmeal
      6 oz Dark, semi-sweet chunks
      2 oz Milk chocolate chunks
      1 c  Roasted Texas pecans (opt)
 
  To toast oatmeal: Spread oatmeal in shallow pan and toast at 350x just
  until oatmeal begins to change color, 5-10 minutes; watch closely.
  
  Preheat oven to 325x. Cream butter and both sugars until light and
  fluffy. Add egg and vanilla and beat until smooth. In separate bowl,
  combine flour, baking soda, salt and toasted oatmeal. Fold into
  butter mixture *by hand* just until incorporated; do not overmix.
  Lightly fold in both chocolates and pecans, if using. Spoon by
  tablespoon onto cookie sheets and press down with back of spoon to
  lightly flatten. Bake at 325x for 20 minutes until an even light
  golden color. (If edges start to brown, oven is too hot.) Remove from
  baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small
  cookies.
  
  Per serving (1 large cookie): 302 calories, 4 gm protein, 32 gm
  carbohydrates, 19 gm fat, 5 gm saturated fat, 39 mg cholesterol, 101
  mg sodium.
  
  Source: Katherine Redford of the Star Canyon restaurant, as appeared
  in the Washington Post Food Section, 7/13/94, pe4.
  From: Linda Howard                    Date: 13 Jul 94
 
MMMMM


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