Thai Green Curry Chili - only a partial success
Thats good to know. Thanks. Yeah I don't need any help in the gut inflammation department either. I drink about half a cup of this stuff two or three times a week. Is this the case with Almond Milk as well? I use Silk unsweetened and I have used Blue Diamond as well. I will have to look to see what is in those too.
Should we be avoiding guar gum because i have found some recipes that call for it too, that and Xantham Gum which I actually bought some of.
Keith, on a completely different topic, do you have a suggestion for how to make chicken "meatballs" without using bread crumbs as a binder? I am still striving for low-carb despite my nurse manager/nutritionist telling me to eat cereal and such (arrrggghhh), so I'm open to ideas on this. I would like to make them relatively small, as one would make beef meatballs for Italian wedding soup.
Got my hands on some ground chicken today, and since chicken sits well with me whereas beef doesn't, I got this idea in my head.
TIA!
5'8" HRW 357 on 7/09/12 SW 339 >196 8/26/13 (surgeon's goal) TWL 193 CW 164
*:•-:¦:-•:*1st pers. goal 178 on 10/16/13; ultimate goal 164 on 12/13/13*:•-:¦:-•:*
I have a couple of ideas actually.
Breadcrumbs are more of a filler and they lighten up a meat ball, egg is more the binder as it tightens up when it cooks. But to more directly answer your question you could use almond flower or coconut flower the same way you use regular flour. It wouldn't give you the same consistency though.
Another thought would be to use some old fashioned steel cut rolled oats and run them through a food processor. Not low carb but very slow digesting carbs so they do not spike blood sugar, which is what you really care about.
Finally what I have done in the past when I needed the breadcrumb consistence is CrunchMaster makes a seed based cracker. I ran the roasted garlic flavored ones (they make a plain too) through the food processor and they worked just like bread crumbs. You could do the same thing with roasted seeds and nuts and just pulse them until you get the consistency you are looking for, just make sure to add the egg to hold it all together. Chicken is kind of loose, you might also consider mixing it with turkey to give it some body. In the past when I have made chicken burgers this worked out well. Rachel Ray has a Turchicken Burger recipe that is really good. You could use that as the basis for your meatballs just make meatballs instead of patties.
Oh this just popped into my head, load up with parmesan cheese too, that should bind it up pretty well.
sounds like a tasty meal. got me thinking about my favorite thai dish, Gai Pad Ka Prow (thai basil chicken). I think it could be very WLS friendly with some help. check it out
Ingredients (for multiple portions):
1 chicken breast (ground chicken or turkey maybe post-op)
1-2 large (fresh) hot chili or jalapeno peppers
2 cloves garlic
1 medium-sized green pepper
1 half of a large red onion
1 teaspoon dried cayenne pepper flakes
1 packages (about 1-2 cups loose) fresh basil (green and/or purple)
2 tablespoons Thai fish sauce
1 tablespoon olive oil
Preparation:
1) finely dice (mince) the garlic and chili pepper (remove the seeds if you are afraid of the hot!). Place these and the dried cayenne flakes in a small bowl with 1 tablespoon olive oil and let sit. (be sure to wash hands after!)
2) Cut the green pepper and red onion, making the onion pieces about the same size as the pepper pieces – less than 1 cm wide and 1 cm long. (used to make 1x5cm but maybe too big for post op)
3) De-bone and remove skin from chicken breast. Cut into small bite size pieces. approx 1x2x2 cm. You can use lean ground chicken or turkey if you prefer.
4) Remove the basil from the stems and rinse in cold water. let dry (put on paper towel – works well. salad spinner would work too).
Cooking (takes about 15-20 minutes):
1) To a large wok or fry pan, add 1 tablespoons olive oil plus the garlic/pepper mixture and cook at high heat until the garlic starts to turn brown a bit
2) add chicken. coo****il it starts to brown, turning infrequently
3) add in the onion and green pepper and fish sauce. coo****il onion starts to look translucent and soft, but not browned. pepper will be cooked, but still a bit firm.
4) continue to cook at med-high for a few minutes until there’s not too much water (it will come from chicken and veggies)
5) add in the basil. I like to lay it on top until it wilts a bit, then fold it in and cook for just a minute or two.
>>>>>Only problem is that i used to serve this on a huge mass of Jasmine Rice. so maybe decrease the pepper flakes, hot pepper and fish sauce? that way if i eat without rice it wont be so potent.
Do you think the basil leaves will be ok whole? or will i have to chop? they become very wet and form worm shaped bits this way.
