Text 291, 120 rader
Skriven 2010-08-17 07:39:00 av Dave Drum (43972.cooking)
    Kommentar till text 252 av Dale Shipp (1:261/1466.0)
Ärende: Diabetic
================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> OTOH, I edited the diabetic category out of this recipe because with
 DD> all the carbs in the cheese, cream, pasta, tomato sauce, etc. it would
 DD> spike the blood sugar quite nicely even if one used Sugar Twin. I also
 DD> left off the last line of the directions where the poster says "Sorry
 DD> folks - I don't know where this one came from."

 DS> One of the reasons that I am cautious about posting recipes that claim
 DS> to be diabetic.  I am not knowledgeable enough to be able to vet them
 DS> myself, and I don't trust the words of whoever put that category on the
 DS> recipe.   I will post them occasionally in the hope that the people who
 DS> might need them will have enough knowledge to judge for their own
 DS> situation.

I have learned from bitter experience to judge recipes for suitability to my
diabetes for myself and on an individual basis. It can, quite literally, be a
matter of life and death. I am not stampeded easily into the latest
"enthusiasm" of whatever stripe.  Bv)=

 DS> And then there are recipes like this -- looks decent, but I'm not at
 DS> all sure why the word gumbo is in the title, even if it says "gumbo
 DS> style".

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Chicken Wings Gumbo Style
 DS>  Categories: Cajun, Poultry
 DS>       Yield: 6 servings

 DS>   1 1/2 lb Chicken wings
 DS>       3    Bacon slices,coarsly chopped
 DS>     2/3 c  Green bell pepper,chopped
 DS>     2/3 c  Celery,chopped

No onion to complete the "trinity"??? Are we even sure this is Cajun?

 DS>       1 lb Ground beef
 DS>       1 cn Tomatoes,broken up(28oz)
 DS>     3/4 c  Chicken broth
 DS>     3/4 ts Salt
 DS>       1 ts Thyme
 DS>     1/2 ts Allspice,ground
 DS>     1/8 ts Cayenne pepper
 DS>     1/8 ts Black pepper
 DS>     2/3 c  Lima beans
 DS>     2/3 c  Corn kernels
 DS>            Steamed rice

No roux - can't be a gumbo - altho it might be a stew. All "real" gumbo recipes
start out "First you make a roux ... "
 
And I ain't real sure about the juxtaposition of hamburger and chooken. It just
doesn't seem to taste right in my head. Either more beef and ditch the wings.
Or more wings/chicken meat and dump the beef would make more sense - to me.
 
Here's a "real" gumbo recipe from the same guy as wrote the one you posted.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Chicken Gumbo
 Categories: Cajun, Stews, Poultry, Vegetables, Rice
      Yield: 6 servings

      2 tb Shortening
      2 tb Flour; all-purpose
      2 lg Onions; fine chopped
      1 lg Bell pepper; fine chopped
      5 c  Warm chicken broth
      8 lg Tomatoes; peeled, chopped
    1/2 lb Okra; in 1/4" slices
    1/2 c  Uncooked rice
      2    Ribs celery; chopped
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Thyme
      1    Bay leaf
      4 lb Broiler-fryer chicken;
           - cooked, boned or cut up
 
  In large Dutch oven, melt shortening over low heat; add
  flour and cook, stirring, until brown, about 10 minutes (do
  not hurry; if flour burns, roux is ruined).
   
  Add onions and bell pepper; cook until onion is translucent,
  about 5 minutes.
   
  Slowly add warm broth; stir until broth reaches a boil.
   
  Add tomatoes, okra, rice, celery, salt, pepper, thyme and
  bay leaf; bring to a boil.
   
  Add chicken; when mixture boils again, reduce heat to low,
  cover and cook about 20 minutes.
   
  Stir and cook, covered, 20 minutes longer.

  Serve over cooked rice.

  Recipe by Tony Burke

  Makes 6 servings
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I'm a light eater. When it gets light, I start eating. - Tommy John
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