(dj's recipes from the old board)

DM-LowCarb soups

dj’s Channa Dahl
i created this recipe for Channa Dahl with the help of an old traditional lentil recipe from the Shetland Islands, that they call Lentil Brö; it's certainly an international mixture – India, KY, England, France, and Mexico…
8-10 servings

1 lb ham hocks (225 g) – soak 2’ in 2 T vinegar & water to cover at least 2’ *

2 T dripping or butter (25g or 1 oz)
8 oz Channa dal (225g)
1 sm carrot – dice
1 lg onion – dice fine
3 celery stalks – chop
1 sm turnip – dice
6 garlic cloves – smash and pulverize w/the salt
1-2 Jalapeños (opt, but tasty & great for blood glucose metabolism)
Celtic salt
½ T epazote**
1 – 1 ½ t turmeric (opt, but tasty & great for blood glucose metabolism)
fresh-ground black pepper to taste
6 c ham stock – (1.5 litres)
fresh parsley – chop for garnish
*Soaking cured meat in a vinegar solution is another of “Grandmother’s Tips".
*Epazote is a Mexican herb they use in soup, salsas & bean dishes, that enhances flavor
but does not affect the taste; & is said to be blood glucose-friendly. (A word for the wise? i
much prefer epazote to Beano… & it's a useful addition to any bean dish)

(the day before)
Sort & wash the channa dhal; cover with warm (not hot) water; cover them; let them set on the counter overnight, until time to start the soup to heighten flavor and mineral bio-availability; rinse the hocks thoroughly; simmer in 6 c water until they are tender; let them cool in the stock; remove the hocks; defat the stock; remove the bones and fat from the hocks; return the meat to the stock; cover & refrigerate.

(to prepare the soup)
Drain the channa dhal, dry them thoroughly on paper napkins; melt the dripping in a large heavy duty pan; sauté the lentils w/all the veg & spices; season with salt & pepper; add the stock; bring to the boil; simmer 1’; adjust the seasoning to taste; serve garnished with parsley & a big dollop of kefir.



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Inci’s Dahl
from memories of grad school during the late 60s...


8 oz Channa Dahl lentils
1 1/2 T ghee or coconut butter
1 lg onion – chop fine
4 garlic cloves - mince
1 T ginger root – grate or chop very fine
1 t tumeric
3 c hot water
½ t sea salt
1 t Garam Masala
coriander - fresh chop (aka cilantro)

Wash the lentils thoroughly by covering with water. Remove the lentils that float; drain, rinse again & drain well; heat the ghee in an iron skillet; sauté the onion, garlic and ginger at medium until the onion is golden brown; add the turmeric – mix to combine; add the lentils; sauté 2”; add the hot water, bring to the boil; reduce the heat to simmer; cover and cook 15-20”; add the salt & garam masala; stir; cook the lentils until they are soft and thick; remove the cover to evaporate too much liquid; spoon into a serving dish.
Garnish generously with coriander.
6 servings – not for Induction

Note:
Our Indian suitemate used to cook for our potlucks – she never measured anything, and her food was always delicious. You can believe that her skill totally intimidated the other five in our little galley kitchen.

i did my best to reconstruct this dish from memory several years ago when i learned while googling for blood glucose-friendly veg that Bengal Gram Dal (aka Channa Dal & half a dozen other exotic folk names because India is a diverse nation with numerous dialects), is indeed, a most BG-friendly legume, and that turmeric is filled with healing properties. Thank you, Inci, and also for Esau’s Pottage…
djr

(salvaged from burned-out D-drive – August 2002)



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[5]dj’s Sesame Psyllium Crisps [/5]

½ c psyllium husks (88g DF --0g carb)
1 pinch Celtic salt
¾ t ground ginger (not opt)
½ t ground fenugreek (opt)*
½ t ground cardamom (opt)*
2 T sesame seeds – use unhulled seeds
½ T guar gum (4.5g DF --0g carb)
1 T XV olive oil
1 T sesame oil – not toasted
1 c defatted homemade stock (or water)
2 T unhulled sesame seeds – toast lightly
1/2 t Celtic salt (more to taste)
oven: 375F; cut parchment paper to fit a large cookie sheet;
Blend the dry ingredients well (reserve the toasted sesame seed & the sea salt);
stir in the wet ingredients until the mass is smooth --it thickens in seconds;
drop the thickened batter by tablespoonsful onto the parchment paper
flatten until they are quite thin w/a fork; sprinkle the sesame seeds
on the crackers; bake @30", (until the crackers are very dry & crisp); remove
from the oven; sprinkle immediately w/ the sea salt. Let cool completely &
seal tightly in a tin to store.

*ginger, fenugreek & cardamom are blood-glucose friendly, & essential to my food plan.

If you taste this "batter" raw, you will erp {that's a gayrawndomtee!!!!},
but the finished crackers are nice, and good with savory dips.
i nibble on these to my heart's content w/o adverse affect on my post-prandial
BGs; & they grind nicely for coating "fried" foods.
dj

NOTE: These crackers are mostly fiber. The only carbs in them are in the spices, and the count does not include the fiber in the spices. (92.5 g fiber in the whole recipe)

IMPORTANT!!! Anytime that you eat psyllium husks, or any fiber-gum, never neglect drinking your water! Best not forget this!!!

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Last week i roasted a big wild red salmon, and froze a bunch of it in 1 lb pkgs. Thus far, i've eaten salmon fillets, salmon frittata, & salmon omelet. Today's recipe is a holdover from University days -- weused to make it with canned salmon and sour cream (or even with Jack Mackerel ($.11 / 1 lb can) when our pennies were pinchy.

Salmon Baked with Kefir Cream

1 lb roasted salmon (using canned? drain, remove the skin

1 c kefir cream (or yogurt or great SF-lowcarb sour cream)
1/4 t Celtic Salt
lotsa fresh-ground pepper
fresh sage leaves

Oven: 450F; butter a small shallow baking dish (or an 8" pie plate)

Leave the salmon in large pieces as large as possible -- do not flake it; put the salmon in the pan and lay fresh sage leaves on top (DO NOT sub dried sage); cover with the thick kefir cream; season and bake 20-30" (until the cream begins to brown lightly in patches; garnish with thin lemon slices, serve hot.

Sides: stirfry veg -- 4 Brussels sprouts, a can of mushrooms(drain), sliced bell peppers, mashed garlic, onion, shredded ginger in cocnout butter; Romaine fresh chives, home-cured bacon crumbles, and 5 grape tomatoes, with homemade Roquefort dressing.

Dessert: 4 low carb chocolate cookies (about the size of vanilla wafers): stuffed w/ 1 T lowcarb French vanilla ice cream, to make 2 tiny icream sandwiches.

Beverage: Water and Mocafé Azteca

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3S31ma GrassFed Beef -- 2 recipes -- SF Jerky source

This recipe, from the current American Grass Fed Beef Newsletter, included this note (which i have edited):

My family of 8 still makes pot roast as a special shared meal. Every time I prepare pot roast, I think of my mother and grandmother, who taught me their family recipes.

Below is my grandmother's recipe. I once asked her to write it out for me. Her written rendition is a precious heirloom. Of the old school, she never measured ingredients; she wrote as she spoke – and added pinches or smidgens of things. I hope my modern adaptation of what I learned watching her will warm your heart as it does ours.

i have altered this treasured recipe very little – the changes serve to reduce the carb content, to increase DM-friendly nutrients; and thus, to support the unique nutrient needs of diabetes..

Should you really miss traditional potatoes (which were not a part of Great-Gramma’s recipe), consider cutting 3-4 small whole turnips into ½” cubes blanche them for 6-8” in a mixture of 3 T heavy cream w/water to cover; then drain & rinse; shock them in cold water; drain and add the turnip cubes to the stew at the time the directions indicate. (Blancing in the cream/water mixture helps to offset the turnipy taste & renders them more similar to potatoes in taste...)

Jack’s Great-Gramma’s Traditional Beef Stew --
djr converted Great-Gramma's recipe to accommodate the nutrient reaquirements of DM-LowCarb food plans.

3 T flour (OR 1 T gluten +½ T ea rice bran & xanthan – adds fiber; & reduces carbs in the gravy)
1 t Celtic salt (DMs, use ½ t Celtic salt)
1 t fresh-ground pepper
3-5 lb grass-fed beef roast
3 T lard, olive oil and butter, or coconut oil (your choice)
3 med onion – chop coarsely (increased from one lg onion)
2 sm carrots – slice (reduced from 3 med carrots)
2-3 celery stalks – bias cut 3/4” (increased from 1 celery stalk)
parsley, peppercorns, bay leaves, thyme – tie in a cheesecloth pouch
2 c beef stock (homemade tastes best, also contains LESS salt, & adds no preservatives)
1 T arrowroot (OR 1 t xanthan – opt, but this change adds 7.7 g fiber to the gravy

Mix the flour-substitute, salt, & pepper; dust the beef with it; heat the oil in a Dutch oven until fairly hot; brown the meat on all sides; add the onions, carrots, celery, herb packet, and beef stock; cover tightly; bake (275F) 3-4” (or until the roast is tender); turn the meat after 2’; (opt) – add the turnips after turning the meat.

When the meat is tender, remove the roast and herb packet; briskly whisk the xanthan into the broth to thicken (opt).

Variation: Beef Bourguignon
Replace half the beef stock w/Merlot; add 1 lb fresh small-med mushrooms 30-60” after turning the roast.


This note came with the recipe (Jack’s Burgers) w/which i developed these DM-LowCarb beef-burgers.

–My eldest son is a balsamic vinegar connoisseur. Whatever Jack cooks often includes the flavor of balsamic vinegar, and we really enjoy his passion…

Great Burgers for DMs

4 lb lean grass-fed ground beef
½ lb fresh mushrooms – chop very fine
1 lg red onion – chop very fine
½ c nopalitos* (drain) – rinse well, drain, dry on paper napkins, chop very fine
½ c ripe (black) olives – chop very fine
2 T good balsamic vinegar
2 T fresh-mince garlic
1 t Celtic sea salt
1 t fresh-ground black pepper
1 t cumin
½ t turmeric
*Nopalitos are julienned Nopal cactus strips; they contain a nutrient that supports BGs, and helps to improve (or at times, they can even normalize blood glucose metabolism). i find nopalitos canned in glass at WalMart (in the Mexican food aisle), & they are even less costly at Mexican groceries which serve the local Hispanic communities.

Combine these ingredients; form the mixture into hamburger patties; grill (or sauté on a hot iron grill skillet – don’t over-cook – well-done beef is not a good idea for DMs!)

Variation: dj’s Feta* Burgers
Combine the burger ingredients (but omit the salt – opt); form the meat into twice as many thin patties as the number of servings desired – spread ½ oz crumbled feta cheese on half the patties – leave at least ½” around the edges; cover the cheesed patties w/the reserved patties; seal the edges carefully to enclose the cheese; cook as desired.
* OR use a good Mexican cheese (which is not made with enzymes, but with cheese culture)


http://www.americangrassfedbeef.com/...beef-jerky.asp

At this link, i found sugar-free Jerky in two flavors. Unfortunately, the price is too rich for my fixed-income food budget; however, some of you who are more restricted in time (and enjoy larger food budgets) may be interested in this Jerky; it is available in two flavors – regular and Cajun…

FWIW,
i do not know these folks at all, but did notice that they pay shipping charges on orders for their products; AND indeed, they are the only grass-fed beef producers i’ve seen who do. (Sales tax charged for residents of Missouri).

The following link is a page from their site – the chart that explains beef cuts clearly (w/ pix); and includes color-coded keys to describe the best ways to prepare beef cuts. i’m still searching for the description of the fat content in their ground beef. i included this chart because it augments the recent Board thread and discussions about the Tri-tip steak, and is also useful for all beef cuts…

http://www.americangrassfedbeef.com/...ef-cuts-lg.asp

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dj’s Crusted Ham, Baked in Splenda-Sweetened Cola

For years i baked this ham during the winter holidays, until the pop companies switched to aspartame, which is not heat-safe. The original recipe was from my old James Beard cookbook, which long ago fell into tatters and lost its covers, the frontspiece and many pages…

Notes (from my paper files): Mr. Beard said to use neither fine aged hams, nor country hams w/this recipe; & to choose a ham that weighs at least 10 lb. If you want to use a larger ham. increase the cola, the breadcrumbs and the crust ingredients to follow the directions. (i’ve always used a large ham -- & often, when they are available, fresh uncured hams, which was my dad's favorite version.)


10+ lb ham
coke: (sub Splenda- or Stevia-sweetened cola + 2 T blackstrap -- mix well)

use sugar sub to equal: 1 c brown sugar --
(i sub 1/2 c Inuflora, + 1/3 t (scant) Stevia powder extract)
2 t dry mustard powder (use more for larger hams – 3 t +)
2 t fresh-ground pepper (use more for larger hams – 3 t +)
½ - 1 t ground cloves (or use more to taste)

2 c breadcrumbs:
a mixture of LC Bread crumbs/crushed BranACrisp/psyllium husk crackers
(sub 3-4 c for hams larger than 11 lb – & do mix them well)

Oven 350F; butter both a roaster and a meat rack (use a non-reactive pan & rack); DO NOT use aluminum, because the acid in the cola reacts with aluminum, and the ham will taste metallic). (Yuck!!!)

Put the ham fat side down into the bottom of the roaster; add diet soda to half cover the ham; bake, bake 15”/lb for cured ham (or (20”/ lb for fresh ham); baste frequently w/the cola mixture;

remove the ham from the pan, let it cool just enough that you can skin it (but DO NOT remove all of the fat because a bit of fat flavors the crust, and also helps it cling to the finished ham); pour off most of the cola mixture; put the rack into into the roasting pan; make certain the liquid doesn't rise above the bottom of the rack (else the crust will fall off);

mix together the sugar sub, mustard, pepper & cloves; rub the sugar-sub mixture thoroughly into the fat (& don’t be stingy with it); thoroughly press the crumb coating into the fat; put the ham on the rack; return the ham to the hot oven for 35-45”; baste with the cola/ham dripping until the last 15”; if the coating isn’t crusty-brown yet, turn the oven to 375F, and watch it, to avoid browning too much. Remove the roater from the oven, let the ham stand on the rack for 25” – it will continue cooking as it cools.

yummm…
dj

PS:
i like to lay (7-10) fresh sage leaves (opt) in rows along the fat before rubbing in the dry crumbs – omit this if you only have dried sage, which doesn't work well. (not part of Mr. Beard's original recipe -- but good)
BTW,
picnic hams are too fatty, and are not a happy choice for this recipe.

This is the fourth time i've tried to format and post this recipe. If it doesn't send this time, i give up!!!
i formulated this recipe to allow me to enjoy the crust. If you use a pourable AS, you will greatly add to the carbs; if you omit the high fiber crackers, you will both lose the fiber deduction, and increase the carbs...

Unfortunately, this is a holiday treat -- not an everyday dish; and it certainly is inappropriate for Induction.

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Omar’s Garlic Lovers’ Hummus

Notes: This is expensive to buy, & usually yucky, in my experience. It’s less expensive
to make from scratch at home, esp if you have access to a good oriental food grocery. When she said she made it with with Channa Dal – yellow lentils, aka garam dahl – i couldn’t believe it was lentils. Didn’t taste like any lentil i’d ever met.

Remember to buy sesame paste and not roasted tahini – both are made with sesame seed, but they are very different. i found 24 oz sesame paste in a white tine with red &/or black print at an oriental market several years ago that was just the ticket, for $2.98. Tahini at that time cost $4.75/ lb at the HFS. Omar’s wife made Hummus both with and w/o oregano. i loved both versions.


2 c channa dal – cook in water, cool, drain well, mash HFS or good coop
3 garlic cloves – crush
3 T sesame paste – find in oriental grocery stores – for best quality, taste & price
1 lemon – juice + ¼ of the fine-grated zest
1/3 t oregano (opt)
2 T premium XV olive oil – don’t make compromises with this ingredient!
Celtic salt & fresh-ground pepper to taste

Reserve the olive oil; mash the lentils; process the remaining ingredients until a paste
forms; ladle the hummus into a shallow bowl – for easy dipping – decorate the surface
w/ finely chopped onions, chopped parsley or cilantro; drizzle olive oil on top. Use
enough that a very thin skim of olive oil covers the surface of the hummus.

Good folks'ngood food, good Lord, let’s eat!!!
dj
PS: i fo'got -- reserve the lentil cooking liquid; if the paste is too dry, stir in bean liquid by the half-teaspoonful until the texture loosens a tad.

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djs Zesty Salmon Stir Fry

8 servings
12-16 oz poached salmon (or 2 cans wild Alaskan sockeye)
2 c chopped, mixed veg of choice
(zucchini, cabbage, green beans, carrots, celery, onions, garlic --whatever)
1-2 t minced fresh ginger root
1 t dill seed
1 Jalapeño – slice and mince fruit, add seed for heat to taste
1 ½ T coconut butter (2 T SF-bacon dripping tastes great, too)
¼ c cooked amaranth, quinoa, or wheatberries (opt)*.
1-2 T tamari sauce, to taste


Sauté the veg, ginger, dill seed, & pepper in oil 2 ½- 3”, stir constantly; add the salmon and grain (opt); heat through; add the tamari, & remove from the heat.

Comments:
During induction &/or detoxification, or when your BG levels fluctuate significantly above non-diabetic ranges, do omit grain. The dish is delicious with or without grain.

My great-grandmother, a quiet and gentle lady who grew to womanhood before the Civil War, used to soak grain and dried beans overnight in water with a bit of vinegar added.

So did my boy friend’s mom, back during our salad days. Italian, she made the best bread & homemade pasta i’d ever tasted. After i found kefir last January, i switched to soaking grain, organ meat, & poultry in kefir instead of vinegar because Sharron Long (Momo3) assured me that vinegar is a poor choice when Candida is an issue, as it is for me, but i still have a hard time believing that cultured WRAC vinegar is a no-no.

If you read Dr. Byrne’s link (c.f. below, & i highly recommend that you do), he also advises soaking grain overnight with vinegar, yogurt, whey, lemon juice, or buttermilk. Because i introduced so many new nutritional strategies around the same time, i have no idea how much kefir-soaking had to do with my BG monitor’s new-found tolerance for the grain i now eat (in extremely moderate quantities), but i’m delighted to have the option of eating an occasional grain serving during the times that my BG levels remain near non-diabetic ranges.

This recipe is my DM2-LowCarb take on Dr. Byrne’s Salmon Stir Fry, which is posted in the online cookbook at his link. i changed and added to it substantially to accommodate my DM2 metabolic needs. Thank you, Dr. Byrnes, for a delicious addition to my DM2 food plan.

YUMMMMM...

Best wishes,
dj
May you all live long, and prosper…

http://www.powerhealth.net/nutrition.htm