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Making Casseroles?

photognut said:
To replace the cornflour as a thickening agent I use arrowroot, works a treat.

HP sauce... Oh, I'm so glad that I am not the only one with this guilty pleasure to accompany my eggs in the morning :D

Well done Kim. you are certainly tackling this head on - good for you.
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I'm doing the best I can for the first week. There's so much to take in. Maybe I ought to reduce my calories on myfitnesspal to 1500 a day. I'll wait and see how the current calories work out. I don't want to loose it too quickly contrary to what the doctor said! He wants a couple of stone shifted quickly! If like to do this carefully.
 
If you can tolerate small amount of carbs and really miss the rice, I find that mixing rice with cauliflower, mushroom, lentils, peas (or whatever) can lower the amount of rice eaten but keep the portion size similar. This will not work for some people.
I find brown rice has a smaller effect on my BG, but does need substantially more cooking time.
Adam
 
KimG said:
I'm doing the best I can for the first week. There's so much to take in. Maybe I ought to reduce my calories on myfitnesspal to 1500 a day. I'll wait and see how the current calories work out. I don't want to loose it too quickly contrary to what the doctor said! He wants a couple of stone shifted quickly! If like to do this carefully.
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For the first week, I think you've travelled many miles already!! There is so much to learn and explore with your own metabolisms response, don't let the carb flu defeat you, it will pass.
Karen
 
Excellent work and I see you'll soon be telling us what works and what doesn't.
Cauliflower is great with curry-type flavours too.
I don't buy tinned tuna any more because it tastes of nothing much and doesn't feel as nourishing as, say, mackerel. (Real tuna is too expensive usually :()
I'm starting to make low-carb versions of as many sauces and pickles as I can, starting with the seasonal glut of courgettes, tomatoes, beetroot and cucumber. I've got a Jamie O recipe for tomato ketchup which I can adapt next.
Mostly it's just using xylitol (my choice of sweetener, not everyone's) instead of the sugary bit.
*edit* Oops, just noticed we're supposed to be talking about casseroles :sorry:
 
Lol. I've been making picked eggs! Wow they are tart! No sugar in the pickling vinegar :eek:

Curried cauliflower :)
 
I made a really tasty Hungarian Goulash recently.It has a few carbs due to onion and red pointed pepper but not excessive.Served it with a swirl of creme fraiche and a tiny portion of basmati rice.But it was tasty enough to eat on it's own.Incidentally it was better the next day,and next time I will try and get hold of shin of beef as this slow cooks and shin will turn out beautifully.I think the stewing steak I used was a bit too lean,it needs some fat.Used the recipe from the Guardian.Worth a go.
 
I often make vegetable curry and will add a small amount of red lentils, or a couple of slices of sweet potato to thicken the sauce. I make my own 'curry powder' with a random selection of spices such as turmeric, cumin, ginger, paprika, cayenne, coriander, garam masala... Instead of rice, I use cauliflower blitzed to tiny pieces in a food processor, and steamed over the curry for a couple of minutes. Meanwhile I roast half a bag of shredded kale in a roasting pan in the oven for about 15 minutes. I use butter for the roasting, and sometimes chuck in a half or whole pack of pancetta slices. The kale becomes crispy and delicious and is a good substitute for poppadoms. Cool full fat Greek yoghurt to go with.
 
Instead of rice with curry, I make a sort of raita with grated cucumber, crushed garlic, a tiny bit of fresh mint and full fat greek yoghurt. It's a lovely accompaniment to a hot curry and I like it more than rice or nan!
 
KimG said:
Redsnapper and Lizdeluz you are both good cooks! Thanks for the ideas :)
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Thank you @ KimG. I've enjoyed reducing carbs over the past 18 months using the ideas contributed by loads of people on the forum. It's a fantastic resource because there is always a wide feedback, so it's more reliable, say, than buying one cookbook and finding that about 5% of the recipes are ok. :)
 
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