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Post by sfenhaus on Sept 24, 2014 13:22:10 GMT -5
Here's the recipe I need assistance with:
1 lg onion, roughly chopped 1 garlic clove, crushed 1 T tomato paste 1/2 c cashew nuts 1 1/2 t garam masala 1 t chili powder 1/4 t ground turmeric 1 tsp salt 1 T lemon juice 1 T natural plain yogurt 2 T oil 1 lb chicken breast fillets, skinned and cubed 2 1/4 c white mushrooms 1 T sultana (golden raisins) 1 1/4 c chicken stock 2 T fresh cilantro
The recipe serves 4 and the book gives this nutritional info (which I assume is one serving): Protein 31.6g, Carbs 10.7g of which sugars are 7.6g (Fiber 1.9g), Fat 8.1g
So, looking at this info I end up with 8.8g countable carbs and 8.1g of countable fat. This recipe is leaning towards S (though with reduced use of cooking fats and 0% Greek, maybe we could make it E-adaptable) so thinking over serving over cauli-rice.
Could the sultanas be left in at 1/4 T per serving? Or cook with them and don't eat them myself? Does the nutritional info provided calculate correctly??
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Post by Blessed Beyond Measure on Sept 24, 2014 16:19:47 GMT -5
I think if you switch to fat free Greek yogurt and ditch the raisins, depending on how much that reduces it, it may actually be a fuel pull meal. That's by numbers. Seems hard to believe with all those nuts though.
Please feel free to confirm or correct me, anyone.
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Post by sfenhaus on Sept 24, 2014 17:03:46 GMT -5
I was thinking the same thing could happen actually, but I would much rather lean this one way or the other (nursing here, so I don't do FPs right now).
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Post by Blessed Beyond Measure on Sept 24, 2014 18:40:01 GMT -5
With nursing, I suggest cutting the fat by going fat free Greek yogurt. Then serve with some quinoa or brown rice. Would that work? I'm not familiar with the dish, but it seems like those would be good sides by reading it.
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Post by sfenhaus on Sept 24, 2014 22:25:59 GMT -5
Absolutely, both of those would work perfectly.
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Post by sfenhaus on Sept 25, 2014 19:15:40 GMT -5
Oh goodness! I just looked at this recipe again so that I could come back and put the instructions on this recipe for anyone that wants to try it... and realized that it says 1/2 C of Cashews. Now, that makes more sense with the numbers. LOL. This is the original method, so I'll change up the info/ingredients as we discussed. I'm making this tomorrow night, so wish me luck.
1. Put the onion, garlic, tomato paste, cashew nuts, garam masala, chili powder, turmeric, salt, lemon juice and yogurt in a food processor and process to a paste.
2. Heat the oil in a large frying pan or wok and fry the cubes of chicken for a few minutes, or until just beginning to brown. Using a slotted spoon, transfer the chicken to the slow cooker, leaving the oil in the pan.
3. Add the spice paste and mushrooms to the pan, lower the heat and fry gently, stirring frequently, for 3 - 4 minutes. Transfer the mixture to the slow cooker.
4. Add the sultanas to the pot and stir in the chicken or vegetable stock. Cover with the lid and switch the slow cooker to high. Cook for 3 - 4 hours, stirring halfway through the cooking time. The chicken should be cooked through and very tender, and the sauce fairly thick.
5. Stir the chopped coriander into the sauce, then taste and add a little more salt and pepper, if necessary. Garnish with more chopped cilantro.
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Post by steffanie3 on Sept 27, 2014 0:55:49 GMT -5
I think it leans a bit S with the oil and nuts. I wonder if you could cut the oil a bit to a tsp per serving or a tablespoon total or how leave it out if you use a non-stick pan? Maybe add a tiny pinch of sweetener to replace the raisins? Sounds yummy
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Post by steffanie3 on Sept 27, 2014 0:57:32 GMT -5
Or keep them and go S with your cauli-rice. I am always on the look out for new E meals though, so over brown rice sounds good to me
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