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Foods that have surprised me

Foods that surprise me.............................roast potatoes! My wife parboil the pots and then shakes them up in the pan and tips them into very hot virgin olive oil, springles a oxo cube over and roast in the oven until crispy. Pre Sunday dinner bg was 5.9, 80 minutes after 6.8 and 3 hours later 5.6mmol, not bad considering and I can tell you they are the best roasts by far and much nicer than any shop bought variety.

Nigel
 
Low carb gravy? I make it anyway, always have. Only works if you have roast meats but I just use the juices, add red wine and a knob of butter at the end. It's not thick, more like a 'jus' but very tasty
 
MY problem is I am vegetarian and can't think of a way to make a gravy that is not thickened in some way.
 
Anniep, if I haven't got meat but want gravy, I fry up some onions till caramelised, then add a little vegetable stock. Again, it won't make thick gravy but it's tasty and wet!
 
Just adding to jaykays post if you add a few mushrooms to the onions and then wizz the mixture in a blender or food processor before adding the stock you get a consistency more like gravy and it tastes really good.
CAROL
 
Has anybody tried the lo-carb pancake recipe? (basically eggs and cream cheese). I have and they actually taste really good.

All this talk of Sunday Roasts has got me thinking - MAYBE you could make lo-carb yorkshire puddings with the same basic batter mix???
 
carty said:
Just adding to jaykays post if you add a few mushrooms to the onions and then wizz the mixture in a blender or food processor before adding the stock you get a consistency more like gravy and it tastes really good.
CAROL
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Just tried this gravy and yes it was good tasted enough like real gravy to make the roast dinner!
 
Carty and Annie. I'm going to try this tomorrow and I thought I might use mushroom ketchup if I haven't got mushrooms. Perhaps we'll end up writing our own cookery book !
 
Glad you liked it anniep I love cooking and I love food :lol: jaykay you wont get the same consistancy with the ketchup the mushrooms thicken as well as add taste.but if you wizz the onions and dont add as much stock you should be ok
CAROL
 
True, but I didn't know if I'd like the consistency with whizzed up mushrooms. Guess I'll try it both ways.
I like my food too. Thought this was going to make being a diabetic harder 'cos of all the nice things I'd have to give up but actually it isn't too bad and at least I have a wide range of experience and knowledge to use to best advantage. Favourite 'find' so far? Grated courgette instead of rice-yummy!
 
Just grate it ( large holes works best I think ) and sling it in a frying pan with some hot oil/butter ( whatever combo you usually use ). 2 mins and it's done. Much quicker than rice too! I can eat about 2 spoons worth of wholegrain basmati rice and if I mix that with the courgette it's really substantial!
 
I have been buying a Greggs Low GI bread for a while now and decided to test it today.

When I woke up, my fasting levels were 5.6

I had a cup of coffee with semi skimmed milk and 2 sweeteners, plus 2 pieces of toast with a thin spread of butter.

My blood sugar 2 hours later was 5.9

Bear in mind I take 2 x SR Metformin daily so that clearly helps, but they are not bad readings at all are they.
 
DazG said:
I have been buying a Greggs Low GI bread for a while now and decided to test it today.
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That's interesting Daz as I have a local Greggs, does it give a carb value on the packaging?

Nigel
 
It doesnt Nigel, and I have asked them but they didnt know, also looked on their website with no luck.

Previous to this I was eating Burgen bread :shock: The Greggs bread is a hundred times better than this, it actually tastes nice and is like eating a nice wholemeal loaf.

(I dont work for Greggs honest :lol: )
 

Thanks, it's difficult to work out for carb counting if it doesn't give any nutritional information. Nothing wrong with the Burgen bread mate, I eat this every day and mostly toast it when having a sandwich as it has a nice crunch and the toasting awakens the flavour of the bread! :shock:

Nigel
 
Just had a reply from Greggs.

They said ''The carbohydrate content of our G I loaf is 48.6 per 100g.''

That is quite high isnt it?

However as I said it works ok for me, maybe Im just lucky with breads?
 
DazG said:
Just had a reply from Greggs.

They said ''The carbohydrate content of our G I loaf is 48.6 per 100g.''

That is quite high isnt it?

However as I said it works ok for me, maybe Im just lucky with breads?
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That's a shame Daz, I'll stick with the Burgen (29.8g per 100g) for now!

Nigel
 
noblehead said:
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
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Hi Nigel.. I am the other way around. Not keen on cauliflower in the past but love the cauli rice. I just made crumbs of it in food processor then place the dry, raw, cauli in a lidded container and microwaved for 4-5 mins. Stunning. Party guests went for it over basmati recently with their curries!
Love cauliflower cheese though.
Going to try the celeriac lasagne though!
Alison
 
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