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Foods that have surprised me

Lemonie

Well-Known Member
Messages
244
Location
Fylde Coast
Type of diabetes
Type 2
Treatment type
Diet only
I have to say that when I first read the forum and the 'alternatives' mentioned for people using reduced carbs, I was more than a little sceptical. I have to say that cauliflower mash and cauliflower rice have been a revelation. Tonight I had spag bol with ribbons of courgette instead of pasta and it was absolutely delish.
 
I'm am dying for something like that...miss pasta Italian food so much...

How did you cook the courgette. I presume you boiled it? If so, for how long?

You've given me a great idea for making a diabetic lasange!


Whilst I'm here, is anyone knowledgable about Butternut squash? Is it a food that is good for us diabetics in terms of carbs?

How would I cook it? Can I put it in a soup?
 
Lemonie,

Interested to know how you did the ribbons of courgette myself as it sounds good, however I've tried the cauliflower rice before and hated it, but yet I love cauliflower! :?

Nigel
 
I'm not sure about butternut squash as it does seem to come out quite high in the carb count -8.3/100g but I suppose it depends how good you are about portion size. There are some nice recipes on the web for soup and curries using squash.
 
Hiya

I just used a potato peeler to do the ribbons (well ribbons-ish) on an unpeeled courgette and then put it in the steamer over the pasta hubbie was having for just a couple of minutes.
 
I tried the celeriac, swede and sweet potato mash that somebody reccomended on the forum It was a bit strange on its own. But it was great with a savoury stew and the next day I made it into bubble and squeek with cheese and it was lovely. In fact I have bought some more and am going to make lots and freeze it .... drool drool
 
I don't steam courgettes (but I do use a potatoe peeler to get the ribbons). I quickly fry mine in a bit of butter. Bloody lovely w/carbonara sauce.

Last night my missus (vegetarian) made a vegetable hotpot, with a Celeriac/Sweet Potatoe (50/50) topping. Bit of Sn'P, some cream - it was gorgeous. I'm gonna try it with a mix of 80/20 Celeriac to Sweet Potatoe to keep the carbs down a bit...
 
Courgettes are wonderful things! If you can tolerate a bit of rice ( I find a spoonful or 2 of wholewheat basmati doesn't do anything horrible to the old bg), a good way to extend it is to grate courgette and stir fry quickly in a bit of butter ( if you can bear THAT ), then mix it with the rice. Yummy and the textures work nicely together.
 
Pickled pepper
I make lasagne using thin strips of celairiac instead of the lasagne sheets I par boil t he celairiac for a couple of minutes before I use it because I like it very soft and it soaks up the cheese sauce well.
CAROL
 
Patch
I will do my best I am the sort of cook that doesnt use measurements and slings things in pans until they look done but here goes.
enough good quality minced beef for the number of people you are cooking for say 1lb for 4 .1 large onion 1 tin tomatos .Fry the onion in a little oil until brown then add the meat cook for a few minutes until it is cooked through add toms and a veg stock cube SLICE A CELAIRIAC THINLY AND PAR BOIL for a couple of minutes then place inthe bottom of a dish .make cheese sauce melt a good knob of butter in a pan and add about a tsp of flour take off heat and add half pint milk bring to boil stirring all the time remove from heat ad plenty of cheese to taste layer meat celairiac and sauce finish with sauce and grate cheese on top in to medium oven for abought40 mins or until bubbly and brown\
CAROL
 
Thanks for that tip. Now I have to find out what celairiac is....lol

Whilst we are on the topic of lasange...any ideas on how can I thicken my bechemel sauce without flour then?
 
Hey everyone! Thanks for the great ideas! I hadn't thought of courgette for lasagne. I've been using aubergine and making like a cross between lasagne and mousaka - it works really well, but I don't know the carb content of aubergine I'm afraid. It seems to be OK for my BG if I don't overdo the portion size - and my BG seems a bit temperamental, so others will probably find it fine. I haven't found out what I can use as a thickener instead of flour, so instead of bechameral sauce, I've been mixing an egg with 150ml full fat greek yoghurt and using that as the topping with grated cheese on top - it works for me
 
I stopped using flour years ago for sauces and make a cheese sauce using creme fraiche and mozarella or ricotta heated gently and stirred until combined, then use as usual white sauce.
 
Some great recipe ideas to try. Am going to be busy this week trying out new things.
 
Thanks all for the recipe tips, going to try them out. Hubby who isn't diabetic (just overweight) has joined me on this low carb eating plan so I'm looking for lots of different ideas.
 
Carol
I'm envious of anyone who has a knife good enough to slice celeriac thinly. I struggle with it and even sprained my wrist once.
Hana
 
hanadr said:
Carol
I'm envious of anyone who has a knife good enough to slice celeriac thinly. I struggle with it and even sprained my wrist once.
Hana
Click to expand...
Try a mandoline Hana.
(we bought one years ago at the Ideal home exhibition, don't use i every day by any means but over the years its had enough usage to justify it)
 
Ooh, I agree Phoenix. Use mine enough to justify it's existence. Used to make potatoes dauphinoise with it but nowadays make celeriac dauphinoise instead as a treat. Also makes salads more interesting when you slice up radishes, peppers etc really nice and thin.
 
I have just had a roas tdinner with roasted swede instead of potoato- not bad at all. Now all I have to do is find a way of making a low carb gravy and I will be a happy bunny.
 
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