RE: the recipe calls for canned mato paste and broth, but I am home making it.

RE: the recipe calls for canned mato paste and broth, but I am home making it. (Full Version)

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Toppingfrmbottom -> RE: the recipe calls for canned mato paste and broth, but I am home making it. (12/6/2011 8:08:14 PM)
Sounds good, but I wanted to use the carcass of a rotissery chicken lol. You think it'd work? maybe leave some chicken on it? quote: ORIGINAL: playfulotter great..I cut the recipe in half though. http://allrecipes.com/recipe/chicken-broth-in-a-slow-cooker/detail.aspx

ChatteParfaitt -> RE: grocery list for 10-6-2011 (12/6/2011 8:19:29 PM)
You can buy a bag of pintos for under $.60 that equals 2 cans. Learn how to cook them in your crock pot, that is very simple. But again, you want to fight with my advice. Why is that? I am trying to help you, why am I the bad guy? What can I say, if you continue fighting me, I will stop giving you advice.

Hillwilliam -> RE: grocery list for 10-6-2011 (12/6/2011 8:21:41 PM)
Tfb. The carcass from a rotisserie chicken should make stock just fine.

LafayetteLady -> RE: If you object to using veal, what kinda similar meat can you get? (12/6/2011 8:46:14 PM)
quote: ORIGINAL: LafayetteLady Veal is a form of beer, so switch to a roast. Ok, that should have been BEEF, everyone realizes that, right? I don't make typos often, but wow, when I do, they are doozies, huh?

LafayetteLady -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 8:54:02 PM)
quote: ORIGINAL: angelikaJ Reactions to artificial sweeteners are very individual. I don't have an issue with them. But your blood sugar is probably controlled, and if you used regular sugar, you would have the same results. I'm going by what the American Diabetes Association and my Regional Diabetes Center had said. I'm also talking about people who are drinking things that are highly sweetened. So if you would drink a glass of ice tea with six sugar packets, or six splenda packets, and doing that several times a day, the body is going to see it the same way. For the person who uses only one packet and does it twice a day, the body is still going to see it the same way, but you aren't really using enough to make a difference. It's like everything else in the world, all things in moderation. Even for a diabetic, sugar isn't the enemy, but if you are using a ton of sugar or artificial sweetener, you are going to have problems.

Toppingfrmbottom -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 9:14:07 PM)
Ll I noticed but wasn't pointing it out.

DameBruschetta -> RE: grocery list for 10-6-2011 (12/6/2011 9:26:17 PM)
quote: ORIGINAL: Toppingfrmbottom The canned pinto beans are probably cheaper to get canned than scratch cause they were 68 cents. If you can make them cheaper and faster than 68 cents and open instantly then I'll stop buying canned and make them home made. I am not looking for meals I have to break into parts, such as crock potting home made pinto beans, and then prepairing the actual meal. Fast, and easy and simple and healthy is the game here. If instant provides that and for 68 cents. I'll do instant. Not going to argue you about the beans. That is actually a pretty decent price in my area for canned beans. If you cannot get that great of a deal though (or need more then a can) the dried beans really are a great deal TFB. You could also crockpot them and freeze them in a container if you wanted - to add to a quick and easy meal down the line. This is just for reference but a bag of beans usually costs around $1-1.50 and 1/2 cup dried beans equals about a can of beans so you get 4 cans per bag. (or 37 cents per serving plus the cost to cook which should not be more then 10 cents and less if you are cooking a couple servings at a time.) Cooking the beans really isn't any harder then throwing them in a crockpot (even un-soaked) covering with water and putting on low overnight. By the time you get up they will be done and you can use them for your meal or just freeze them for meals later. I do understand the desire to be able to just open a can and go though - its why canned beans exist. If its something you are already simmering for a while like stew or soup, or chili - think about the dried beans though. With an overnight soak or a quick soak they cook pretty quick. [;)] I keep dried beans in my house all the time, simply because beans can be a really great way to add protein and fiber to a meal for whats almost pennies. With beans, you can pretty much feed four people on the meat it would take to feed just the two and you'd never notice the difference in meat because the meal will still be filling and hearty. (If you aren't big on meat you could stretch that even further really.) Meat wise though, you might want to check store circulars online before you shop, they make it easy to check what prices meat are before you go. On average I never pay more then $1.99 per pound for chicken breasts (nor thighs or legs which should usually be cheaper then that) unless I have to. For a whole chicken $.99 is a good sale price in most areas as well. Beef and pork can be more expensive and I try not to pick up those things (or any meat really) unless it is on sale or discounted because of the date. You might like foodonthetable.com - they are a website which links store sales and recipes to help you create meal plans and shopping lists. You can set a list of what you like to buy and they will tell you where it is cheapest at the time you want to buy in the stores you select, and then they can help you decide what to make with it and then build a shopping list for what you'd need to make it. You can plan out a whole week that way, its a neat website. I have played around with them a lot, but since I am usually not looking for recipe ideas and I am not big on weekly planning it usually just works easier for me to pull up a store circular on the website. They are a neat resource for quick money saving though, and food ideas which makes me think you might like them.

LafayetteLady -> RE: grocery list for 10-6-2011 (12/6/2011 9:34:50 PM)
quote: ORIGINAL: Toppingfrmbottom A pork shoulder roast was 26 dollars and another smaller roast type meat was 20 dollars for the whole thing, so I said oh hell no to those. 3 pounds ground beef which was 9 bucks and split into half will make 2 meals 3 pounds chicken which was 8 bucks and will make 1 crock pot meal that will stretch a few days hopefully. Ok, first you are shopping in the wrong places, or you are looking at roasts that are much larger than what you need. quote: 3-4 whole onions ground cumin and ground garlic powder,which we bought from the bulk bin it was 5 bucks a pound but we only got a little over a teaspoon, so it was less than a few cents. If you have a Dollar Tree or some other kind of dollar store near you, you can buy jars of various spices for about a buck each. The bulk bin isn't going to save you money in the long run, because you are only buying a little at a time. quote: 4 or 5 bell peppers which were about 4-5 dollars Give or take.. I forget the ounce size but it was a medium, carton dairy sour cream 1 package of carb balance tortilla's whole wheat, it was 5 bucks, but so worth it. A recipe that uses sour cream should not be part of your diet right now. Carb Balance tortillas are NOT worth the price. Look at the wheat tortillas and compare the carb counts as well as the size of the tortillas. If they aren't the same size, you need to adjust that carb count to match the size of the regular tortillas. Nine out of ten times, those "low carb" things are smaller and that accounts for the largest portion of the lowered carbs. Plus you are spending more money on them. quote: 3 packages of cream cheese, that were less than 1 a piece, 1 to use soon, and 2 others to keep on hand for future uses. 1 10-ounce can enchilada sauce \ Cream cheese shouldn't be a part of your diet either. For now, you want dairy free sauces for your food. quote: 1 can (2.2 ounces) sliced black olives Pre sliced olives? Learn how to slice/dice/chop your own. quote: 1 bag of cheese Pre shredded cheese? Again, get yourself a grater and shred it yourself. It's cheaper and a better quality of cheese, regardless of what type of cheese it is. quote: All these items are part of the meals I have planned for the next week. I'm planning on cooking one home cooked meal every 2-3 days. So like a home cooked on M a home cooked on W a home cooked on F and wash rice and repeat for the next week TFB, you are off to a really good start. You may never develop a love for cooking or become Julia Child, but you can learn to make simple, healthy and inexpensive meals if you put your mind to it. Google search recipes for diabetics and find items there that you like, and build your meals from there. Using those recipes, you already know they are designed to be low sugar, low carb and low fat. Most of the recipes will even give you all the nutritional information. Look on line and search for "items for a stocked kitchen." Screw it. Here a couple of sites to help you along. http://www.delish.com/food/family-meals/how-to-stock-your-kitchen http://judith-zwolak.suite101.com/frugal-pantry-items-a57913 That first one lists oils, spices and stuff, and you can do that over time, buying a couple things as you go. The second is mostly inexpensive food items to keep on hand. Also, I know your partner wants what he wants, but he needs to be supportive of what you are trying to do. Also, for what it is worth, if I remember right from a picture on your profile or somewhere, he needs to diet the same as you do. Yes there are other healthy snacks besides apples and nuts. Here is something to get you started: http://www.self.com/fooddiet/2009/06/30-healthy-snacks Even if you wanted something sweet, like brownies, you can get a box mix for less than 2 dollars and make a whole pan of brownies. Just cooking for yourself rather than the Healthy Choice meals are going to be better for your diet. Just like if someone cuts soda out of their diet when they drink a lot of it will lose weight with that one little change, that is what you are doing, making one little change at a time. There are obviously plenty of people here who want to help and are happy to answer your questions to guide you on your way. Remember to check your local sales papers and buy the meat that is on sale. Search for recipes that work with those meats. Try to stick to your list and always try to buy the stuff that is on sale. I don't know what types of grocery store chains are in your area, but find the least expensive or the one with the most sales. And NEVER use garlic salt. It's more salt than garlic. Buy garlic powder, minced garlic in a jar or fresh garlic.

Termyn8or -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 9:37:01 PM)
What you have to realize is that everything has sygar, you just want to avoid the proicessed shit. Red tomatoes have sugar. Onions have sugar, so does garlic believe it or not. And I don't consider it real sauce unless there is hot Italian sausage cooked in it. That actually has sugar, but it SHOULD be brown sugar which is less refined and therefore not as bad for you. Details on request why, but right now it would be off topic. Unless you are using about three big bags of tomatoes and cooking them down for three days you will use canned sauce or paste, or possibly puree. The puree and paste usually don't have added sugar or if they do, not much. The sauce is what you have to watch if you don't want to cook alll day. You need some paste but then also some sauce otherwise it doesn't quite taste right. You can do it with puree as well if you use more spices and cook it longer. But on the cans of sauce look for the ingredients, it will say tomato paste and water of course, and the rest after, listed in order of amount. When you see sugar or HFCS right in the beginning, try another brand. You'll be glad you did. People tell me about salt and how it overpowers flavor, and too much does. Well the same thing is true of sugar. I CANNOT STAND ANY ADDED SUGAR IN SAUCE. The only exception is what is in the sausage. About the hot Italian sausage, of course I don't consider it hot but you might. It won't be hot if you cook it enough. A good part of the spices meld into the sauce which is what makes for a good sauce. This makes the sausage much more mild. If you don't like hot things just don't add any cheyenne pepper or anything like that to it. What you get out of the sausage today is not much. In fact I've found it to be just about right for people who do not like hot food. Now I say there is a certain set of spices, rosemary, oregano and basil. Be sparing. If you don't use alot of sausage I would consier adding a bit of thyme, especially if you put pork ribs in it. OH yes, if you like a sweeter sauce and do not want to add sugar just fry up some western style ribs an letum cook in the cauldrin with everything else. Know how to make meatballs ? That what "separates the Men from the boys" when it comes to sauce. If you need a decent recipe I can type it out, but you have to physically do it, form them and all that. Most people just crumple the groundmeat and throw it in, but I consider that cheating. T^T

gungadin09 -> RE: Tonights dinner is going to be potato's onions frozen carrots/green beans and meat ball. (12/6/2011 9:38:48 PM)
You can simmer the rotisserie chicken carcass in water, and get perfectly good stock. i wouldn't let it go for more than 1 hour, then strain it. If the flavor is too light, you can reduce it (boil it down to concentrate the flavor), or add bouillon cubes. You can substitute any ground meat for veal, just know that it will taste different. Pork, beef, lamb should all work fine. Good luck! pam

littlewonder -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 9:42:05 PM)
When I make pasta instead of using spaghetti sauce I use a can of no salt added diced tomatoes with oregano and basil and chiles. I personally think it's healthier and tastier than spaghetti sauce. In the summer I'll just dice up some fresh vegetables and toss into cold pasta along with a little olive oil and vinegar. I also use wheat pasta instead of regular pasta. It's a lot healthier for you. Being you are diabetic though I would watch your pasta intake since it can be loaded with sugar and fats.

DameBruschetta -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 9:46:08 PM)
quote: ORIGINAL: littlewonder When I make pasta instead of using spaghetti sauce I use a can of no salt added diced tomatoes with oregano and basil and chiles. I personally think it's healthier and tastier than spaghetti sauce. In the summer I'll just dice up some fresh vegetables and toss into cold pasta along with a little olive oil and vinegar. I also use wheat pasta instead of regular pasta. It's a lot healthier for you. Being you are diabetic though I would watch your pasta intake since it can be loaded with sugar and fats. You know I never thought of this, but you should try spaghetti squash! Its not exactly pasta, but it is pasta like and very tasty. (Just don't necessarily listen to the posting on the web that say you can microwave it - I did this my first time and no matter how long I cooked it the texture was never right.) You won't want to have it every time you want pasta, but its a neat switch up sometimes and its something you don't have to feel guilty about eating one bit.

gungadin09 -> RE: the recipe calls for canned mato paste and broth, but I am home making it. (12/6/2011 9:47:17 PM)
quote: ORIGINAL: Toppingfrmbottom Does any one have a simple chicken stock and tomato puree recipe that don't call for like 5-10 diff ingredients and 10 diff steps? I'm not going to make it from scratch if it's going to take 30 minutes to cook and 20 minutes of prep, which a lot of these recipes I am finding do. also I need enough broth to make 32 ounces and paste to make If i were you, i would just buy them, and the same for the beans. pam

SinfulSir -> RE: the recipe calls for canned mato paste and broth, but I am home making it. (12/6/2011 10:29:27 PM)
I am Italian/American, first generation, and this is how I was taught to make sauce First, you need to decide if you want a marinara sauce ( a relatively fast, simple sauce, or a 'traditional Sunday Sauce, which needs to be simmered for hours. For all intent and purpose, I will list my grandmothers recipe for Marinara sauce, which, if you added sugar, would make her turnover in her grave...as , for the most part, in Italy is region specific The most Important Ingredient is what tomato puree you choose., and fresh herbs ..the most flavorful, is Pomi. It is imported from Italy.http://pomi.us.com/home.php.... Serving for six Ingredients 3 boxes of Pomi Strained tomatoes 4 cloves of garlic (whole)...this can be altered according to taste olive oil...just enough to barely cover the bottom of the pot about i small bunch of fresh basil ( again adjust for taste salt and pepper to taste 1)Heat the olive oil on low 2) Brown the garlic, and remove from pot, after it is browned (you will then have garlic infused oil) 3) add tomatoes ( cook on medium, to a slow boil) then simmer for about 30 min) 4) add fresh basil (whole leaves) 10 min before the sauce is finished cooking 5) Remove Basil. ... This is a very simple, flavorful sauce, with about 10 min prep time..I guarantee you will Never want to use pre made sauce again! For the pasta, it is very important to add salt to the water before boiling it Strain pasta return to pan ( burners off) and put enough sauce into the pot, to pink the sauce place pasta in dises, and top with the sauce, again this is a matter of taste Buon Appetite!!

Termyn8or -> RE: the recipe calls for canned mato paste and broth, but I am home making it. (12/6/2011 10:49:40 PM)
"4) add fresh basil (whole leaves) 10 min before the sauce is finished cooking 5) Remove Basil. ... " So fresh basil you use like bay leaves, or certain other things ? Take it out later huh ? Interesting. Hmmmmmm. T^T

Toppingfrmbottom -> RE: grocery list for 10-6-2011 (12/6/2011 11:13:04 PM)
You're not. I am sorry, just in this case I don't want to cook a dinner before I cook dinner. In otherwords crock pot the beans and then cook. All though maybe if I crock pot enough for two meals? Do I just leave some beans slightly undercooked so when I cook the second meal they don't turn to mush? quote: ORIGINAL: ChatteParfaitt You can buy a bag of pintos for under $.60 that equals 2 cans. Learn how to cook them in your crock pot, that is very simple. But again, you want to fight with my advice. Why is that? I am trying to help you, why am I the bad guy? What can I say, if you continue fighting me, I will stop giving you advice.

Toppingfrmbottom -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 11:17:40 PM)
Dear God, LafayetteLady, you just made my teeth and mouth want to run away envisioning what 6 packetts of sweet and low or other sweetener would taste like. When I was a kid I used to like about 8 spoonfuls of sugar in my tea, there was so much sugar it couldn't all dissolve and it left sludge in the bottom of the cup, but thankfully as an adult I never did like near that much, I use two packets of sweet and low and if it's real sugar 1 spoonful. maybe 2. quote: ORIGINAL: LafayetteLady I'm also talking about people who are drinking things that are highly sweetened. So if you would drink a glass of ice tea with six sugar packets, or six splenda packets,

DameBruschetta -> RE: grocery list for 10-6-2011 (12/6/2011 11:30:23 PM)
quote: ORIGINAL: Toppingfrmbottom You're not. I am sorry, just in this case I don't want to cook a dinner before I cook dinner. In otherwords crock pot the beans and then cook. All though maybe if I crock pot enough for two meals? Do I just leave some beans slightly undercooked so when I cook the second meal they don't turn to mush? quote: ORIGINAL: ChatteParfaitt You can buy a bag of pintos for under $.60 that equals 2 cans. Learn how to cook them in your crock pot, that is very simple. But again, you want to fight with my advice. Why is that? I am trying to help you, why am I the bad guy? What can I say, if you continue fighting me, I will stop giving you advice. You use them like you would the canned beans - you just want to cook them just enough to heat them through so they don't over cook. If you are cooking something for an hour and a half to two hours you can just add the soaked beans to whatever you are cooking.

MistressDarkArt -> RE: the recipe calls for canned mato paste and broth, but I am home making it. (12/6/2011 11:40:08 PM)
quote: ORIGINAL: SinfulSir I am Italian/American, first generation, and this is how I was taught to make sauce First, you need to decide if you want a marinara sauce ( a relatively fast, simple sauce, or a 'traditional Sunday Sauce, which needs to be simmered for hours. For all intent and purpose, I will list my grandmothers recipe for Marinara sauce, which, if you added sugar, would make her turnover in her grave...as , for the most part, in Italy is region specific The most Important Ingredient is what tomato puree you choose., and fresh herbs ..the most flavorful, is Pomi. It is imported from Italy.http://pomi.us.com/home.php.... Serving for six Ingredients 3 boxes of Pomi Strained tomatoes 4 cloves of garlic (whole)...this can be altered according to taste olive oil...just enough to barely cover the bottom of the pot about i small bunch of fresh basil ( again adjust for taste salt and pepper to taste 1)Heat the olive oil on low 2) Brown the garlic, and remove from pot, after it is browned (you will then have garlic infused oil) 3) add tomatoes ( cook on medium, to a slow boil) then simmer for about 30 min) 4) add fresh basil (whole leaves) 10 min before the sauce is finished cooking 5) Remove Basil. ... This is a very simple, flavorful sauce, with about 10 min prep time..I guarantee you will Never want to use pre made sauce again! For the pasta, it is very important to add salt to the water before boiling it Strain pasta return to pan ( burners off) and put enough sauce into the pot, to pink the sauce place pasta in dises, and top with the sauce, again this is a matter of taste Buon Appetite!! Sinful, what does the salt do? Does it have something to do with lowering/raising the temperature boiling point? Thanks for the recipe, sounds delish!

calamitysandra -> RE: how do I make a good spagettie sauce with no sugar or lil sugar in it. (12/6/2011 11:40:51 PM)
You are of to a good start. Yes, you will be able to do better with time and experience, but you made a beginning, and that is an hugely important step. I also think it is good and right of you to cook for your parents, too. That is very thoughtful. I am pretty sure that you got to much ground beef, but hey, no problem. Simply freeze the leftovers for next week. That is not a bad plan anyway. Cook in double batches. But I would divide the meal prior to serving and already put away the half destined for freezing, this way nobody is tempted to overindulge.

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