On 08-08-19 10:50, Daniel <=-
spoke to Dave Drum about Fennel & Cannelini Soup <=-

I ended up making low carb eggs benedict last night. It was
really worth it considering all the praise it fetched.
Daniel Traechin

Are you on a low carb or diabetic sort of diet? Any other food
restrictions? I try to take such things into account when I select
recipes to post in messages. Over time you will learn of folk's
restrictions or preferences here. Ruth Haffly does not like peanut
butter or coconut, and is on a low carb diet. Her husband Stephen
cannot eat corn. Nancy Backus likes recipes with a lot of celery, I'm
not certain that she has any no-nos. Our moderator, Michael Loo,
detests zucinni and mostly favors meat with a high fat content. Both he
and Nancy like eggplant.

Me, I am fairly catholic in my tastes but really like spicy foods such
as Thai, Indian and Cajun.

SO -- welcome again to our group. We really do hope you stay.


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

Title: Roasted Pepper Salad
Categories: Vegetable, Wpost, Salads, Sandwich
Yield: 6 Servings

6 lg Bell peppers, any color,
- roasted, peeled and seeded
- with their juices
1/3 c Extra-virgin olive oil
2 tb Torn fresh basil leaves or 1
ts Dried oregano
1 lg Clove garlic, minced
Salt and freshly ground
Pepper to taste

Serve this salad with a frittata, on a tuna-salad or cold-cuts
sandwich, with grilled sausages, fresh mozzarella or spicy provolone
cheese. Imported black olives, capers or anchovies are good additions.

Cut the peppers into 1-inch strips. In a bowl, combine all the
ingredients and stir well. Cover and marinate 1 hour at room
temperature, or longer in the refrigerator. If chilled, let the salad
come to cool room temperature before serving.

Per serving: 129 calories, 1 gm protein, 5 gm carbohydrates, 12 gm
fat, 0 mg cholesterol, 2 gm saturated fat, 90 mg sodium, 1 gm dietary
fiber

MM format by Manny Rothstein, 11/05/98.

"Fresh Roasted: Sublime Peppers From a Trial by Fire . . ." By
Michele Scicolone, Special to The Washington Post, Wednesday, August
19, 1998

Michele Scicolone is the author of "A Fresh Taste of Italy" (Broadway
Books, 1997).

From: Manny Rothstein Date: 01-14-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:24:02, 09 Aug 2019
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Re: Low Carb?
By: Dale Shipp to Daniel on Fri Aug 09 2019 02:16 am

Are you on a low carb or diabetic sort of diet? Any other food restrictions? I try to take such things into account when I select
recipes to post in messages. Over time you will learn of folk's

No not really. My spouse is, which pretty much means I am. I'm not on any restricted diet other than avoidance of foods with phytoestrogens in them. After my dad's passing, I'm ensuring my T
levels stay normalized with weight lifting 6 days a week, ensuring healthy cholesterol levels, and keeping the spouse happy.

And flying my airplane.

Daniel Traechin
--- SBBSecho 3.08-Win32
* Origin: Digital Distortion: digdist.synchro.net (1:340/7)

Hello Daniel,

09 Aug 19 11:58 at you wrote to Dale Shipp:

keeping the spouse happy

That's the key to any successful marriage. :D

Later,
Sean

... Experience is the name everyone gives to their mistakes. - Oscar Wilde
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 08-09-19 11:58, Daniel <=-
spoke to Dale Shipp about Low Carb? <=-

Are you on a low carb or diabetic sort of diet? Any other food restrictions? I try to take such things into account when I select
recipes to post in messages. Over time you will learn of folk's

No not really. My spouse is, which pretty much means I am.

Who does the cooking -- you or your spouse?


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

Title: GRILLED SANDWICH WITH MUSHROOMS FONTINA AND DIJON MUSTARD
Categories: ???, Sandwich
Yield: 2 Servings

1 T Extra virgin olive oil
1/2 md Red onion, thinly sliced
Salt and pepper
1/2 lb White mushrooms, sliced,
-about 3 C
2 t Chopped Italian parsley
4 Slices of sourdough or
-Cracked Wheat Bread
Dijon mustard
1 Or 2 oz Fontina cheese,
-grated
1/2 c To 1 C unsalted butter,
-softened or melted

Heat 1/2 T of the olive oil in a medium-size saute pan; add the onion
and a sprinkling of salt and pepper. Saute over medium heat for
about 5 minutes, until soft. Transfer the onion to a bowl. Heat the
remaining oil in the pan; add the mushrooms, 1/4 tsp salt, and a few
pinches of pepper. Sear the mushrooms over high heat until golden and
a little crisp on the edges, adding a little water to the pan as they
finish cooking, to loosen the delicious pan juices. Add the
mushrooms to the onions and toss toget her with the parsley.

Place the sliced bread on the work surface and brush each slice
lightly with the mustard. Pile the mushrooms and onions on 2 of the
slices, using the palm of your hand to press them onto the bread,
then sprinkle on the cheese. Press the other 2 slices on top of the
sandwiches, then brush or spread the top with the butter.

Place the sandwiches buttered side down in a heated skillet or on a
griddle, then brush or spread the top side with the butter. Cover and
cook over medium heat until golden, about 4 to 5 minutes, then turn
and cook the other side. Serve immediately.

Makes 2 sandwiches; serves 2

Source: "Fields of Greens" by Annie Somerville Recipe posted by: Kim
Feiler

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:34:45, 10 Aug 2019
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Re: Re: Low Carb?
By: Dale Shipp to Daniel on Sat Aug 10 2019 01:29 am

Who does the cooking -- you or your spouse?
Who does the cooking -- you or your spouse?

Me
Daniel Traechin
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Quoting Dale Shipp to Daniel on 08-09-19 02:16 <=-

Are you on a low carb or diabetic sort of diet? Any other food restrictions? I try to take such things into account when I select recipes to post in messages. Over time you will learn of folk's restrictions or preferences here. Ruth Haffly does not like peanut
butter or coconut, and is on a low carb diet. Her husband Stephen
cannot eat corn. Nancy Backus likes recipes with a lot of celery, I'm
not certain that she has any no-nos. Our moderator, Michael Loo,
detests zucinni and mostly favors meat with a high fat content. Both
he and Nancy like eggplant.

As to no-nos, don't forget the apple or coffee... ;) And yes, I do like eggplant... :)

ttyl neb

... COFFEE.CUP empty - Operator shelled out to Kitchen.

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On 08-10-19 11:13, Daniel <=-
spoke to Dale Shipp about Re: Low Carb? <=-

Who does the cooking -- you or your spouse?
Who does the cooking -- you or your spouse?

Me
Daniel Traechin

Then you sound like what goes on in our son's house. He is perhaps a
few years older than you, but has been a vegetarian since he was 18.
Because of that, he has become self taught in cooking, and has shown a
strong interest in doing so. He is willing to cook meat products for
his wife and other friends. He does most of the cooking at home. His
only problem was when he was in the Army -- boot camp at Fort Jackson,
SC did not cater to vegetarians very well. He lost a lot of weight
there. Once he deployed, he was able to get some rations that suited
him, but the choices were still limited. Because of that, my wife took
to making dishes for him that he could eat, then dehydrating them, then
vacuum sealing them and mailing them to him with instructions as to how
much water to add to rehydrate. That was quite well appreciated.


This recipe listing had some lines chopped short because of a limitation
of Meal Master, but I hope it still makes sense to you. I'm not at all
sure of the carb count -- but if too high for your wife, maybe she would
like it without the bun (the ingredient that got truncated at sou --
most likely meaning sour dough bun).

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

Title: ITALIAN SAUSAGE PIZZAIOLA BILL LAWRIE RGGW25A
Categories: Italian, Meats, Sandwiches
Yield: 4 Servings

MMMMM-----------------ITALIAN SAUSAGE PIZZAIOLA----------------------
1 lb Italian sweet sausage, remo
2 ts Olive oil
1/2 lb Mushrooms, sliced
1/4 c Chopped onions
1 Red bell pepper, roasted, s
6 oz Jar marinated artichoke hea
8 Kalamata olives, pitted & c
2 Garlic cloves, chopped
6 Plum tomatoes, cut into 1/4
1/2 ts Italian seasoning
4 tb Chopped fresh basil
Salt & freshly ground black
8 Small or 4 large French sou
4 tb Grated Romano cheese
Cubed

Brown sausage slowly, rendering as much grease as possible. Submerge
sausage in boiling water for 10-15 seconds to allow more grease to
float away. Saute mushrooms, onions, red pepper, artichoke hearts,
olives, garlic in olive oil until crisp-tender, about 3-4 minutes.
Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and
simmer until it is of the right consistency. Add salt & pepper to
taste. Meanwhile, cut tops off rolls and hollow them out. Then place
in 350F oven for a few minutes until crusts are crisp. Fill each roll
with sausage/vegetable mixture. Sprinkle Romano atop each roll and
place under broiler just until cheese starts to melt. Serve this
alongside a green salad with Italian dressing* and a glass of
Bardolino or Chianti. *If you make your own Italian dressing, save
the artichoke marinade to mix into the dressing. Serves 4. Enjoy.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:51:51, 11 Aug 2019
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Re: Re: Low Carb?
By: Dale Shipp to Daniel on Sun Aug 11 2019 02:39 am

Then you sound like what goes on in our son's house. He is perhaps a

To be honest, the low carb thing is not going to last a long time. I already hit my weight loss goal a few days ago. I spend six nights in the gym. It's just that I gained a bunch of weight after getting rear ended on the freeway and it took a while for my soft tissue injury along my lats to heal. Then it took a few weeks to get my strength back and return to my normal heavy lifting routine. The only thing was, I still held on to that weight so I did a drastic measure and spent a few weeks doing intermittent fasting.

My spouse, on the otehr hand, opted for low carb to set a weight loss goal.

Two weeks ago, I made tortellini stuffed with ricotta, crab, garlic. The homemade pesto sauce was smothered on grilled chicken breast and then broiled with some mozz on top.

The pasta took a few hours to craft.

The day before that I amde homemade spagetti with a homemade pasta sauce.

So as you can see, we have very few limitations when not living through a weight loss goal. In our case, i'm waiting on the 10 pounds my spouse wants to lose before we can return to the normally scheduled program

Interesting story about your son. I served in the navy and gobbled up whatever they served.

Daniel Traechin
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Quoting Daniel to Dale Shipp <=-

No not really. My spouse is, which pretty much means I am.

My wife is diabetic so I kinda follow her diet when we are cooking
and eating together but I eat as I please at lunch at work or when
making late night snacks just for me.

I'm not on any restricted diet other than avoidance of foods
with phytoestrogens

Now that's a dietary regime I have not encountered before. I tend
to eat a lot of both grains and pulses without giving the matter a
second thought.

A recent experiment:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Bacon, Potato And Cabbage Stir Fry
Categories: Irish, Chinese, Fusion, Brunch, Bacon
Servings: 2

2 oz bacon, chopped
black pepper
crushed red pepper (cayenne
type) flakes, ground
coriander, ground
liquid smoke
1 md potato, diced
canola oil
1/4 md onion, diced
2 ribs celery, diced
2 cl garlic, minced
1 sm knob ginger, minced
1 1/2 c sliced cabbage
1/4 c chopped arugula
2 ds soy sauce
S&P

In a non-stick fry pan partially cook the bacon. Sprinkle with black
and red pepper, coriander and just a few drops of liquid smoke. With
a spatula, flip and stir occasionally after each addition to the pan.
Add the potato and depending on much rendered bacon fat is in the
pan, perhaps drizzle them with a little oil. Once the potatoes are
partly cooked add the onion and celery. After another couple of
minutes add the ginger and garlic, then the cabbage and finally the
arugula. Sprinkle with soy sauce, stir and cover. The arugula only
needs a minute or two. Taste and adjust seasoning. Serve
immediately.

JW

MMMMM-------------------------------------------------


Cheers

Jim


... A Thanksgiving diet tip: this year, don't eat like such a pig!

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Re: Low Carb?
By: JIM WELLER to DANIEL on Sat Aug 10 2019 10:35 pm

Now that's a dietary regime I have not encountered before. I tend
to eat a lot of both grains and pulses without giving the matter a
second thought.

There's growing literature on the topic as science discovers the different types in the plants we coosume.
Daniel Traechin
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Quoting Daniel to Dale Shipp <=-

the low carb thing is not going to last a long time. I already
hit my weight loss goal a few days ago.
i'm waiting on the 10 pounds my spouse wants to lose before we
can return to the normally scheduled program

Very considerate of you. Not unlike me who eats diabetic friendly
food in front of my wife (but not the rest of the time.)

Two weeks ago, I made tortellini stuffed with ricotta, crab, garlic.
The homemade pesto sauce was smothered on grilled chicken breast and
then broiled with some mozz on top.
The pasta took a few hours to craft.

Your pasta dishes sound good!

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

Title: Fried Sage and Mushroom Sauce for Pasta
Categories: Pasta, Herbs, Sauces, Native, Canadian
Yield: 4 Servings

25 Sage leaves (wash, pat dry,
Set aside)
1 lb Sliced mushrooms (Chantrelle
Shitake, or button)
1/4 c Butter
1/4 c Flour
Salt and pepper to taste
1 Head garlic (or less to
Taste, peeled and sliced)
12 oz Angel hair pasta or thin
Spaghetti

Place 4 quarts of water in a large kettle, add a bit of canola
oil. Heat the water to boiling for pasta while you prepare the
sauce.

Melt 1/8 cup of the butter. Add sage leaves and fry until they are
crisp. Remove and place on clean paper towel. Melt the rest of the
butter. Add sliced mushrooms. Sprinkle with salt and pepper. When
mushrooms are slightly toasty around the edges add the sliced
garlic. Stir mixture and cook just until garlic is fragrant.
Remove and put in a bowl.

Throw your pasta into the kettle of boiling water. Mix enough
water with the flour to form a smooth paste. Set aside. Add about
1/2 cup water to hot pan and use a wooden spatula or spoon to
scrape mushroom bits from bottom of the pan. Heat the water to
boiling. Gradually add flour paste and stir until you have a
smooth sauce.

Add the mushroom mixture to reheat. Reduce heat to simmer. Drain
pasta. Place pasta on plates. Spoon up the mushroom sauce. Scatter
fried sage on top. Serve.

Note: This recipe would easily accommodate bits of smoked salmon
or other smoked fish (what wouldn't be good with smoked fish?)

Offered by Laura Grabhorn "Haida, Tlingit - Mom, is from Klawock,
Alaska Mink Clan"

Re-posted by: Basil Black (Waya-Nvwati)

http://nativeweb.org

MMMMM

Cheers

Jim


... Domino's Bread Bowl Pasta cause twice the carbs is better.

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Quoting Daniel to Jim Weller <=-

phytoestrogens

Now that's a dietary regime I have not encountered before. I
tend to eat a lot of both grains and pulses without giving the
matter a second thought.

There's growing literature on the topic as science discovers the
different types in the plants we coosume.

I did a bit of reading, but just Wikipedia level. There seems to be
a growing case that synthetic xenoestrogens like BPA and PCVs etc.
are harmful in very small quantities but the evidence against
naturally occurring phytoestrogens like those found in soy bans is
less strong. Mankind has thrived on a diet heavy in both cereals and
pulses since the advent of agriculture. And being 69 I am not overly
concerned about my fertility anyway! So I doubt that I will change
my ways. I can appreciate though that a young weightlifter or
bodybuilder is not going to take any chances on something that just
might inhibit peak performance.

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

Title: French Toast in the Bush
Categories: Camping, Breakfast, Bacon, Eggs, Biscuits
Yield: 4 Servings

8 Pilot biscuits
300 ml Can evaporated milk
300 ml Water
2 tb [heaping] powdered eggs
Bacon fat

Pilot biscuits, pilot bread, barge biscuits or ship's biscuits are
large [about 3" across], thick [1/2"], flat crackers as hard as and
as long keeping as hardtack [which is similar but biscuit shaped].
They are common throughout the north and in fishing villages. [They
make excellent teething biscuits as they never go soggy or mushy and
will last a baby several days before needing replacement!]

To make French toast, soak the biscuits in diluted canned milk
overnight, dip into reconstituted egg powder and fry in bear fat,
porcupine lard or bacon grease, if you have any.

By Harry Allan of Quathiaski Cove (on Quadra Island, B.C.) and
others as told to Up Here Magazine, Outcrop Publishing,
Yellowknife, NWT

MMMMM


Cheers

Jim

... Are STDs a chemical additive that helps cars run better?

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Re: Low Carb?
By: JIM WELLER to DANIEL on Mon Aug 12 2019 10:57 pm

I did a bit of reading, but just Wikipedia level. There seems to be
a growing case that synthetic xenoestrogens like BPA and PCVs etc.
are harmful in very small quantities but the evidence against
naturally occurring phytoestrogens like those found in soy bans is
less strong. Mankind has thrived on a diet heavy in both cereals and
pulses since the advent of agriculture. And being 69 I am not overly concerned about my fertility anyway! So I doubt that I will change
my ways. I can appreciate though that a young weightlifter or
bodybuilder is not going to take any chances on something that just
might inhibit peak performance.

It's not really fertility, but its the reduction of testosterone. A combination
of gym work and diet change improved my numbers. They had been down at the level of where a person in his 70s would
consider normal. Now I'm at healthy, normal levels. Slightly above average though, becasue I life weights naturally mine is higher. But, my spouse didn't like me having such a low libido before
but now that's not a problem.
Daniel Traechin
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Quoting Daniel to Jim Weller <=-

naturally occurring phytoestrogens

combination of gym work and diet change improved my numbers...

Interesting.

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

Title: Akaitcho Cranberry Skillet Bread
Categories: Canadian, Native, Quickbreads, Fruit, Bread
Yield: 8 Servings

4 c Flour
1 c Sugar
3 ts Baking powder
1 ts Salt
2 c Shortening
2 c Orange juice
2 tb Grated orange peel
2 Eggs, beaten
3 c Fresh cranberries, coarsely
Chopped*

*low bush cranberries or lingonberries.

Preheat medium-sized electric skillet to 300 F. Grease skillet well
using a pastry brush, then flour it. Sift flour, sugar, baking powder,
soda and salt together. Cut in shortening until mixture resembles
coarse meal. Combine orange juice and peel with eggs and add to flour
mixture, mixing just enough to moisten. Fold in cranberries. Spoon
into skillet, cover (vent closed) and cook for 10 minutes. Open vent
on lid and cook 10 minutes longer. Remove lid, cool for 5 minutes,
then loosen sides and place bread on wire rack to cool.

Contributed by Donna Latremouille, Yellowknife

From: http://www.nwtel.ca

From: Jim Weller Date: 08-21-06

MMMMM




Cheers

Jim


... Deep Frying: cooking cheap food so that it is both cheap and unhealthy

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