PenfoldAPD
Well-Known Member
Maybe a little complex but this recipe seems to work http://christinebailey.co.uk/recipe/paleo-toad-in-the-hole/
TitH is a beef or pork sausage laden batter pudding.
I suppose one of the forum recommended low carb flour alternatives are needed for the batter mix, to give it the legal name "Low Carb Toad in the Hole".
Thank you for the link, we will have to give it a go.Maybe a little complex but this recipe seems to work http://christinebailey.co.uk/recipe/paleo-toad-in-the-hole/
Thank you. The American version does not have sausage at all. British Toad-in-the-hole is more like our Pigs in a Blanket.Sorry messed up my links:
http://christinebailey.co.uk/recipe/paleo-toad-in-the-hole/
I'm still tweaking it slightly but this recipe creates a pretty good batter. Watch the carbs in the sausages you choose.
Yes, we call them eggplant too-I think I have found a nice roast version for tomorrow. I will try it out and let you know how it turned out.Aubergine is the correct name, but we call them Egg Plant in Australia.
There are a lot of recipes for them on Google, you might see something nice.
Breakfast: 3 rashers rindless bacon, 1 fried egg, 3 mushrooms, 3 (small) slices of black pudding
Lunch: Chicken stir fry, with mixed vegetables and egg noodles
Afternoon snack; 3 tiny slices rye bread with Marmite (yum) and a little cheese
I tested my BG about 2 hours later and they'd shot up to the top side of 15mmol. Consoled myself with a stiff whisky.
I should also point out that I've had a good walk around my local town and completed a half hour session of interval training on my cycle trainer. This all makes me feel even more like my avatar looks like I feel.
How do you all manage to calculate and count your carbs and cals for each mouthful of food!?
Is that bacon around sausages? I am currently browsing the soups and stews thread for ideas for aubergine-we call it something else but I have been told that it is polite to say aubergine in UK. Do you have a good aubergine recipe?
Thank you, I will try this. I love eggplant and yogurt already.As it happens SWUSA, yes - try this - it's bloody fantastic - you WILL use lots of olive oil so be warned - but it's totally yummy!
Imam Bayıldı - Stuffed Aubergine (Eggplant) (From petersommer.com)
The dish is simple to prepare, but it does take a little while to cook (about 1¼ hours) and cool (it is supposed to be eaten at room temperature), so make sure you allow enough time. And check that you have enough olive oil!
Ingredients (serves 4-8)
8 aubergines (eggplants)
3 medium sized onions
½ cup (4 fl oz, 125 ml) extra virgin olive oil (possibly more, according to taste)
4 cloves garlic, chopped
1 can chopped tomatoes
¼ cup (1/3 oz, 10g) chopped fresh flat leaf parsley
Salt to taste
Freshly ground black pepper
A good squeeze of lemon juice
½ tsp dill
½ cup (4 fl oz, 125ml) water
Wash the aubergines well and remove the stems. Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.
Cut the aubergines in half (lengthwise), and cut a slit lengthwise in the fleshy side of each of the halves, stopping a little short of the ends. Cut onions in half (from tip to tip) and then chop into slender wedges.
Heat half of the oil in a heavy based saucepan or frying pan with a lid, and add the onions. Cook gently until they are transparent. Add the chopped garlic and cook for about a minute. Pour this mixture into a large bowl, and stir in the chopped tomatoes, parsley, salt and pepper, as well as the lemon juice, dill and water, to make the mixture used for stuffing the aubergines.
Heat the remaining oil in the pan until it starts to smoke, then add the aubergines and cook over a high heat for about 5 minutes, until they are lightly browned all over, but still nice and firm. Then remove from the heat.
Arrange the aubergines in the pan with fleshy sides upwards, and spoon the filling mixture into the slits. Try to stuff in as much as possible, and spread any remaining filling on top. Drizzle with more olive oil. Put a lid on the pan and cook over a gentle heat until tender (approx. 45 minutes). Check on it occasionally, adding more water to the pan only if it is getting dry (aubergines do release a great deal of water).
Alternatively, you can arrange the stuffed aubergines in a covered oven proof dish, and cook for about 45 minutes at 180 deg. C. (PS. this is the method I prefer!)
Remove from the heat, and let the stuffed aubergines cool to room temperature. Serve as an appetizer/meze, or as a light meal with yoghurt. It can also be refrigerated and served refreshingly chilled.
So do you weigh each component and constituent of each meal?I do not calculate everyday but I do go back to it when I am having too many highs-many packaged products have this information listed and the rest you can google and quickly find carb and calorie information. There are also many free apps that will do it for you but I find it faster just to add them myself. Measuring portions is integral to my carb control program though. I tend to be overgenerous in estimating how much a portion should be.
So do you weigh each component and constituent of each meal?
In one of your last posts you stated that you eat whole wheat buns, oats, potatoes and corn chips. If I ate ANY amount of those my BG figures would rocket!
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