If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#31
|
|||
|
|||
Label Info
On Tue, 5 Feb 2008 14:03:05 +0000 (UTC), W. Baker wrote:
In alt.support.diabetes Gill Murray wrote: : Oleg Lego wrote: : On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted: : : Every Thanksgiving and Christmas, I make home-made cranberry sauce. The : canned jelly crap is just for kids and grandkids. : I very simply simmer the cranberries in the required amount of water ( : on the package). I use orange zest for the orange flavor, without the : carbs of the juice. I use Splenda, about 2/3 the amount of sugar called : for. While it simmers I squish the cranberries against the side of the : saucepan It is a big hit with company, and they have no idea, it is : "healthy". : Gillian I do much the same, using th eorange zest and also add a few cinnamon sticks and whole cloves ( which I remove before serving) to give it a wonderful taste. Most of it usually goes with the many meals of left-over turkey that I plan for , bu tsee no reason not to use it as a jam. You coul dalso us it to top some cottage cheese for a different breakfast taste. Wendy-who just loves to find ways to keep eating her favorites wwithout doing damage to her numbers:-) I don't even cook mine... I do it as a relish. Basically a bag of cranberries, half an orange, NOT peeled, quarter cup sugar, quarter cup Splenda... pulse in the food processor until well chopped, then I adjust to taste if it needs to be sweeter. I do like to have some cranberry tartness in there. It tastes best if you can do it the day before and let the flavors blend a little. Very simple, very easy. I tried once with all Splenda, but the texture wasn't quite right. It keeps fine for close to a week and is wonderful with sliced turkey. -- Cynthia 262/230/152 http://www.garbagethatgoo.com (my weight loss blog) |
#32
|
|||
|
|||
Label Info
On Wed, 6 Feb 2008 09:51:05 -0800, in alt.support.diet, Cynthia P
wrote: On Tue, 5 Feb 2008 14:03:05 +0000 (UTC), W. Baker wrote: In alt.support.diabetes Gill Murray wrote: : Oleg Lego wrote: : On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted: : : Every Thanksgiving and Christmas, I make home-made cranberry sauce. The : canned jelly crap is just for kids and grandkids. : I very simply simmer the cranberries in the required amount of water ( : on the package). I use orange zest for the orange flavor, without the : carbs of the juice. I use Splenda, about 2/3 the amount of sugar called : for. While it simmers I squish the cranberries against the side of the : saucepan It is a big hit with company, and they have no idea, it is : "healthy". : Gillian I do much the same, using th eorange zest and also add a few cinnamon sticks and whole cloves ( which I remove before serving) to give it a wonderful taste. Most of it usually goes with the many meals of left-over turkey that I plan for , bu tsee no reason not to use it as a jam. You coul dalso us it to top some cottage cheese for a different breakfast taste. Wendy-who just loves to find ways to keep eating her favorites wwithout doing damage to her numbers:-) I don't even cook mine... I do it as a relish. Basically a bag of cranberries, half an orange, NOT peeled, quarter cup sugar, quarter cup Splenda... pulse in the food processor until well chopped, then I adjust to taste if it needs to be sweeter. I do like to have some cranberry tartness in there. It tastes best if you can do it the day before and let the flavors blend a little. Very simple, very easy. I tried once with all Splenda, but the texture wasn't quite right. It keeps fine for close to a week and is wonderful with sliced turkey. I do the relish (uncooked) too. During the winter when the cranberries are in season I'll buy a dozen or so bags and freeze them. I like to make the relish in the summer when it's hot outside and use as an accompaniment to whatever we barbecue or grill. It's very refreshing. Karen |
#33
|
|||
|
|||
Label Info
On Fri, 08 Feb 2008 12:49:55 -0800, Karen Officer wrote:
On Wed, 6 Feb 2008 09:51:05 -0800, in alt.support.diet, Cynthia P wrote: On Tue, 5 Feb 2008 14:03:05 +0000 (UTC), W. Baker wrote: In alt.support.diabetes Gill Murray wrote: : Oleg Lego wrote: : On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted: : : Every Thanksgiving and Christmas, I make home-made cranberry sauce. The : canned jelly crap is just for kids and grandkids. : I very simply simmer the cranberries in the required amount of water ( : on the package). I use orange zest for the orange flavor, without the : carbs of the juice. I use Splenda, about 2/3 the amount of sugar called : for. While it simmers I squish the cranberries against the side of the : saucepan It is a big hit with company, and they have no idea, it is : "healthy". : Gillian I do much the same, using th eorange zest and also add a few cinnamon sticks and whole cloves ( which I remove before serving) to give it a wonderful taste. Most of it usually goes with the many meals of left-over turkey that I plan for , bu tsee no reason not to use it as a jam. You coul dalso us it to top some cottage cheese for a different breakfast taste. Wendy-who just loves to find ways to keep eating her favorites wwithout doing damage to her numbers:-) I don't even cook mine... I do it as a relish. Basically a bag of cranberries, half an orange, NOT peeled, quarter cup sugar, quarter cup Splenda... pulse in the food processor until well chopped, then I adjust to taste if it needs to be sweeter. I do like to have some cranberry tartness in there. It tastes best if you can do it the day before and let the flavors blend a little. Very simple, very easy. I tried once with all Splenda, but the texture wasn't quite right. It keeps fine for close to a week and is wonderful with sliced turkey. I do the relish (uncooked) too. During the winter when the cranberries are in season I'll buy a dozen or so bags and freeze them. I like to make the relish in the summer when it's hot outside and use as an accompaniment to whatever we barbecue or grill. It's very refreshing. Karen That's a good idea! I sometimes buy extra, freeze and stick them in smoothies, but I hadn't thought about using them in the summer. -- Cynthia 262/228/152 http://www.garbagethatgoo.com (my weight loss blog) |
#34
|
|||
|
|||
Label Info
On Wed, 30 Jan 2008 20:47:54 +0000 (UTC), "W. Baker"
wrote: In alt.support.diabetes Robert Miles wrote: : " Frank t2" wrote in message : ... : Sadly, I do. ) : Our current fridge is jammed with too much ice in the freezer ... : Unfortunately, there's till quite a bit of protein in there, so I can't : yet defrost .... : : : Ohh, for my pre-diabetes days .... : : : : I had a styrofoam cooler I used whem I wanted to defrost my freezer. : It kept the food frozen long enough. I just put the food all very close together on the kitchen counter with a thick pile of newspapers on to and I defrost using pots of hot water so the food is not out of the fridge very long. This works fo rme even in reletively warm weather.. When I lived under the flightpath to an airport we had double glazing installed with a massive air gap (about eight inches) to keep out the noise, in winter this made an excellent place to stash the food during defrosting operations. I must get mine done before the warmer weather returns, I use the same technique, bowl of hot water, food wrapped in old newspaper in an unheated part of the house, and watch out for next door's cat. Last time this worked well except for the prawns which were glazed with so much ice they semi-melted and resolidified into an unbreakable block with little pink tails poking out. |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
"All Natural" Label isn't always so ... | Andrew | General Discussion | 0 | May 27th, 2005 01:57 AM |
Confusing label! | Dave Balcom | Low Carbohydrate Diets | 5 | June 30th, 2004 05:13 AM |
Always read the label | Marsha | Low Carbohydrate Diets | 1 | February 26th, 2004 03:06 AM |
My site (my workout info, my diet info, and my new pics) | Steven C. \(Doktersteve\) | Low Carbohydrate Diets | 6 | February 17th, 2004 06:03 PM |
Can someone decipher this label? | Preesi | Low Carbohydrate Diets | 4 | January 5th, 2004 07:13 PM |