Re: [CnD] Microwave Corn on the Cob

[Nicole Massey via Cookinginthedark]

Okay, now y'all are making me a bit jealous -- I have to cut corn off the cob 
to eat it, thanks to an accident when I was a teenager. I'm glad this worked so 
well for y'all, and I miss eating corn like that. Still, I may have to cook it 
that way and saw it off because it sounds so easy and fresh corn is the best 
corn.

-Original Message-
From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, June 29, 2017 7:16 PM
To: cookinginthedark@acbradio.org
Cc: Suzanne Erb 
Subject: Re: [CnD] Microwave Corn on the Cob

Hi Nicole and All,
Using your tip, I cooked one ear of corn for about 90 seconds, and it came out 
of the husk without any remaining silk.  It was absolutely Lucious!
Suzanne
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Re: [CnD] Microwave Corn on the Cob

[Suzanne Erb via Cookinginthedark]

Hi Nicole and All,
Using your tip, I cooked one ear of corn for about 90 seconds, and it came out 
of the husk without any remaining silk.  It was absolutely Lucious!
Suzanne
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[CnD] Indian Cucumber Salad

[Food Dude via Cookinginthedark]

Indian Cucumber Salad
Source: Light and Easy Diabetes Cuisine
 Serves: 4

Ingredients
• 3 medium-size cucumbers
• 1 cup plain low-fat yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon dried mint leaves


Directions
1.Peel cucumbers, cut in half, discard seeds and slice thinly. Mix
remaining ingredients together , add cucumbers and stir together.

Nutritional Information Per Serving
 Calories: 37 ; Protein: 3 g ; Sodium: 46 mg;
 Cholesterol: 1 mg ; Carbohydrates: 6 g
Exchanges: 1 Vegetable








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Re: [CnD] Kung Pao Shrimp

[Food Dude via Cookinginthedark]

Hi Teresa,

A teaspoon of your minced garlic should be fine.

It won't overpower the dish and that is what you want from the garlic in
this recipe.

The garlic is to accent the taste, not overpower the flavor.
If you find that you want more garlic flavor, add a little more the next
time you make it or vice versa if it is too much, change to a half a
teaspoon next time.

I estimate a clove of garlic is about a teaspoon to a teaspoon and a half...


Keep on Cooking!

Dale Campbell

Cooking In the Dark

,



On 6/27/2017 11:48 AM, Sugar Lopez via Cookinginthedark wrote:

Hi I would think it's just how much you like garlic, I would use maybe a tea 
spoon?
sugar

  ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, June 27, 2017 8:16 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] Kung Pao Shrimp

I have a question about this recipe, what if you have garlic that is already 
minced in a jar, how much should I use in this recipe? Thanks in advance

Teresa Sanchez sent from my iPhone


On Jun 26, 2017, at 5:15 AM, Food Dude via Cookinginthedark 
 wrote:

Kung Pao Shrimp

Yield: 4 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

-  1-1/2 tablespoon hoisin sauce
-  1 tablespoon dry sherry
-  1 teaspoon granulated sugar
-  1/2 to 1 teaspoon chili paste
-  1 egg white
-  1 tablespoon cornstarch
-  1 pound medium shrimp, shelled and deveined
-  1 tablespoon vegetable oil
-  1/2 teaspoon fresh grated gingerroot
-  1 garlic clove, minced
-  1/4 cup unsalted, dry-roasted peanuts

Directions

In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste.
Mix well and set aside.

In a medium bowl, combine egg white and cornstarch.
Beat well. Add shrimp and mix well to coat. Set aside.

Heat oil in large skillet or wok over medium-high heat.
Add shrimp, ginger, and garlic. Cook, stirring, for
2 to 3 minutes or until shrimp are opaque-pink.

Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until
shrimp are well coated. Stir in peanuts and serve.

Nutritional Information Per Serving

Calories: 236 ; Protein: 25 g ; Fat: 10 g ; Sodium: 223 mg;
Cholesterol: 172 mg ; Dietary Fiber: 1 g ; Carbohydrates: 5 g
Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit


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Re: [CnD] Microwave Corn on the Cob

[Food Dude via Cookinginthedark]

Nicole

Thanks for this great tip for cooking corn on the cob!

I have always carefully peeled the shucks back, removed the silk, and 
then replaced the shucks before microwaveing or grilling the ears of corn...


until now that is!

I will be sharing this on the Cooking In The Dark Show!

What a great and simple shortcut...

The shape of the corn will allow it to squirt right out of the shuck 
after it is done with a little squeeze at the skinny end when the bottom 
has been cut off...!


!Just so happens I have 4 ears of corn just waiting to be fixed tonight!

And, for a little change and a treat to your taste buds, try sprinkling 
a little lemon pepper on them.


Keep On Cooking!

Dale Campbell

Cooking In The Dark


.



On 6/27/2017 1:46 PM, Nicole Massey via Cookinginthedark wrote:

My dad cooks it in the shuck in the microwave. He cuts the end of the cob where 
the leaves attach off of the cob, then puts the whole thing in the microwave, 
shucks and silk and all. I don't remember the time he cooks it for, but he 
found it on the web, so it should be simple to find. He says that when it's 
done you take it out and squeeze at the end opposite where you cut it off and 
the cob will slide right out, free of shucks and silk, ready to butter and eat.

-Original Message-
From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, June 27, 2017 1:23 PM
To: cookinginthedark@acbradio.org
Cc: Suzanne Erb 
Subject: [CnD] Microwave Corn on the Cob

Hi Listers,
What is the best way to cook corn on the cob in the microwave?  Every year, I 
forget to ask this question.
Thanks.
Suzanne
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[CnD] Golden Peanut Butter Cookies (Diabetic)

[Food Dude via Cookinginthedark]

Golden Peanut Butter Cookies

Yield: 40 cookies
Serving size: 1 cookie
Source: The Complete Diabetes Prevention Plan

Ingredients

-  1 cup whole-wheat pastry flour
-  3/4 cup oat flour
-  Sugar substitute equal to 1/4 cup sugar
-  3/4 teaspoon baking soda
-  3/4 teaspoon baking powder
-  2/3 cup peanut butter
-  1/4 cup plus 2 tablespoons margarine or butter
-  3/4 cup light brown sugar
-  1/4 cup fat-free egg substitute
-  2 tablespoons pure maple syrup
-  1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and
baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar
in a large bowl and beat with an electric mixer to mix well.
Beat in the egg substitute, maple syrup, and vanilla extract.

Add the flour mixture to the peanut butter mixture
and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange
1-1/2 inches apart on ungreased baking sheets. Flatten
each cookie to 1/4 -inch thickness by crisscrossing with
the tines of a fork. Dip the tines of the fork lightly in
sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies
are golden brown. Remove the cookies and let sit for 2 minutes.
Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving

Calories: 77 ; Protein: 2 g ; Fat: 4 g ; Sodium: 82 mg;
Cholesterol: 0 mg ; Saturated Fat: 0.7 g ;
Dietary Fiber: 0.9 g ; Carbohydrates: 9 g
Exchanges: 1/2 Carbohydrate, 1 Fat


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[CnD] SpicyPOTATO SALAD

[Food Dude via Cookinginthedark]

Hi All,

We made this a few weeks ago on Cooking in the Dark.

It was delicious!

I will be making this and my Broccoli Slaw for the 4th...


Spicy Potato SALAD
From the Potato Salad Cookbook, r066
Ingredients:

8 to 10 large potatoes, boiled peeled and cubed
6 slices bacon, cooked, drained and crumbled
3/4  cup mayonnaise
1/4  cup prepared mustard
2 tbsps each: horseradish and pickle relish
3 hot dill pickles, chopped
6 green onions, chopped
1 teaspoon salt
about 3 hard cooked eggs, chopped

Directions:
 Boil potatoes in covered pan about 20 minutes or until tender
and drain well. Transfer to large bowl.
Add crumbled bacon and green onions
 Combine next 7 ingredients starting with mayonnaise. Add
mayonnaise mixture to potato mixture. Toss slightly to coat potato
mixture. Gently fold in hard cooked eggs.
Cover and chill.
Serves 8.


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Re: [CnD] steel cut oats

[Jude DaShiell via Cookinginthedark]

eat rolled oats not steel cut oats that's the soft food.  Steel cut oats 
require chewing.


On Tue, 27 Jun 2017, Mike and Jean via Cookinginthedark wrote:


Date: Tue, 27 Jun 2017 08:25:59
From: Mike and Jean via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] steel cut oats

I too greatly appreciate this info as I will be having gastro sleeve surgery 
this Thursday.  During the recovery period, I will have to go through a soft 
food stage and during that time I will be eating a lot of oats.  Mike

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, June 26, 2017 5:53 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] steel cut oats

Thanks for this info as I'm going to start eating more oatmeal, not the instant 
kind.

Crazy question:  do you stir it together before you microwave it?  You do dump 
it all in at once, right?

I used to hate oatmeal until I realized that I don't like most of the stuff a 
lot of people like in theirs.  I don't want salt or butter.  I want the oats, 
apple, walnuts and cinnamon--yum!

Deb B.

-Original Message-
From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, June 26, 2017 10:55 AM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: Re: [CnD] steel cut oats

I did a search I ought to have done originally and found out three things.
First, 1 cup of water to 1 cup of steel cut oats works,
2) Only 90 seconds in the microwave works, and
3) no stirring is necessary.
I did all of that earlier today and had no overflows and a good breakfast.
Apparently no salt is needed either.



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Re: [CnD] steel cut oats

[Jude DaShiell via Cookinginthedark]

First the information needs a slight update.  Sometimes they cook in 90 
seconds but this morning I cooked them for 2 minutes and 30 seconds.  I 
checked after 90 seconds and the level of the oats in the bowl had not 
risen at all.  I then cooked another 30 seconds and checked again with 
no level rise.  Finally after the last 30 seconds the level in the bowl 
had risen.  No I don't stir the oats and put the oats in and then put 
the water in afterwards.  I like my oats thick so do not use butter or 
milk.  Also even as a baby I didn't and even to this day do not eat 
cream of wheat!  My mother told me the first time she made oatmeal for 
me I wouldn't even eat it then.  Next time she cooked it thicker and I 
had no problem with that.
Since diabetes has me, I put stevia cinnamon and peanutbutter in my 
oatmeal but will replace the peanutbutter with pecans when available 
too.  It's necessary for those of us who diabetes has to balance carbs 
with protein since the carbs then get made available to use as energy 
rather than fat.


On Mon, 26 Jun 2017, Deborah Barnes via Cookinginthedark wrote:


Date: Mon, 26 Jun 2017 17:53:14
From: Deborah Barnes via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] steel cut oats

Thanks for this info as I'm going to start eating more oatmeal, not the instant 
kind.

Crazy question:  do you stir it together before you microwave it?  You do dump 
it all in at once, right?

I used to hate oatmeal until I realized that I don't like most of the stuff a 
lot of people like in theirs.  I don't want salt or butter.  I want the oats, 
apple, walnuts and cinnamon--yum!

Deb B.

-Original Message-
From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, June 26, 2017 10:55 AM
To: cookinginthedark@acbradio.org
Cc: Jude DaShiell
Subject: Re: [CnD] steel cut oats

I did a search I ought to have done originally and found out three things.
First, 1 cup of water to 1 cup of steel cut oats works,
2) Only 90 seconds in the microwave works, and
3) no stirring is necessary.
I did all of that earlier today and had no overflows and a good breakfast.
Apparently no salt is needed either.



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