Recipe help please?

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>
wrote:

>OmManiPadmeOmelet wrote:
>
>
>>In article <mvTKe.19703$0d.12262@trnddc07>,
>>"Auntie Bubbles" <[email hidden]> wrote:
>>
>>
>>
>>
>>>Hello all;
>>>My hubby really liked the chicken enchilada soup he had at Chilis last
>>>night, and I was wondering if anyone here could hook me up with a
>>>low-carb
>>>version of it? The copycat I found has flour in it:
>>>http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scal
>>>e=
>>>16
>>>I have no experience with working with low-carb versions of flours, I was
>>>hoping someone here has already made a version that worked.
>>>TIA
>>>Alexis
>>>felt terrible/feel good/feel great
>>>
>>>
>>
>>
>>Flour is just for thickening. :-)
>>
>>I think most people on this group use a variety of low carb thickeners
>>such as guar gum. I have yet to experiment with any of those as I don't
>>know where to buy them locally, but will eventually get some on line.
>>
>>What all do y'all use for low carb thickeners??????
>>
>>Would agar work?
>
>Actually, it's corn meal and I think that it's there for the tortilla
>parot of the soup - 2 cups is not for thickening! It looks like you
>basically make some polenta and then, after it is thickened, add that to
>the soup. What you could do is skip the Masa Harina with 1 quart water
>and see what you have.

But that would ruin the texture IMHO.
Maybe substitute TVP or corn bran?

Corn meal mix would keep the texture but TVP would produce a whole
different animal.

Ok. I've never experimented with that stuff.
Just used it many moons ago for vegi-burgers when I was on a low fat
kick.

You don't think it' be similar to corn meal if you ground it up?

TVP is a ground beef replacement. If you think that corn meal as the
same texture as browned hamburger, then yes, that would give you the
same texture.
--
jmk in NC

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

What all do y'all use for low carb thickeners??????

When doable, heavy cream.

When there's time, the natural gelatin from meat drippings
will make gravy thicken. In soup using bones and such
to get a thick consume' rather thin broth uses the same
general method.

Not low carb, but arrowroot has a lower glycemic load
than most other high carb starch thickeners. It can also
be used in smaller amounts and portion control can make
high carb items not high count.

Thanks! :-)

For soups, I've also used whipped whole eggs and used the french whip to
stir them in to the boiling soup. It adds texture too!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet wrote:

>In article <[email hidden]>, jmk <[email hidden]>
>wrote:
>
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>>In article <mvTKe.19703$0d.12262@trnddc07>,
>>>"Auntie Bubbles" <[email hidden]> wrote:
>>>
>>>
>>>
>>>
>>>>Hello all;
>>>>My hubby really liked the chicken enchilada soup he had at Chilis last
>>>>night, and I was wondering if anyone here could hook me up with a
>>>>low-carb
>>>>version of it? The copycat I found has flour in it:
>>>>http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&sc
>>>>al
>>>>e=
>>>>16
>>>>I have no experience with working with low-carb versions of flours, I
>>>>was
>>>>hoping someone here has already made a version that worked.
>>>>TIA
>>>>Alexis
>>>>felt terrible/feel good/feel great
>>>>
>>>>
>>>
>>>
>>>Flour is just for thickening. :-)
>>>
>>>I think most people on this group use a variety of low carb thickeners
>>>such as guar gum. I have yet to experiment with any of those as I don't
>>>know where to buy them locally, but will eventually get some on line.
>>>
>>>What all do y'all use for low carb thickeners??????
>>>
>>>Would agar work?
>>
>>Actually, it's corn meal and I think that it's there for the tortilla
>>parot of the soup - 2 cups is not for thickening! It looks like you
>>basically make some polenta and then, after it is thickened, add that to
>>the soup. What you could do is skip the Masa Harina with 1 quart water
>>and see what you have.
>
>
>
>But that would ruin the texture IMHO.
>Maybe substitute TVP or corn bran?

Corn meal mix would keep the texture but TVP would produce a whole
different animal.

Ok. I've never experimented with that stuff.
Just used it many moons ago for vegi-burgers when I was on a low fat
kick.

You don't think it' be similar to corn meal if you ground it up?

TVP is a ground beef replacement. If you think that corn meal as the
same texture as browned hamburger, then yes, that would give you the
same texture.

Hummm, ok, but TVP is still soy so a veggie product. To ME, it never did
tasted or "feel" much like beef! ;-) IMHO there is no real substitute
for ground meat. That's the only reason I suggested it.

How about ground black soy beans? Pastorio says he's used those for a
number of different things?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Doug Freyburger said:

OmManiPadmeOmelet wrote:

Quoted message said:

Quoted message said:

What all do y'all use for low carb thickeners??????

Quoted message said:

When there's time, the natural gelatin from meat drippings
will make gravy thicken. In soup using bones and such
to get a thick consume' rather thin broth uses the same
general method.

For soups, I've also used whipped whole eggs and used the french whip to
stir them in to the boiling soup. It adds texture too!

The egg whites have albumen protein which serves the same
purpose as the gelatin protein from cartilidge. It thickens
very slowly into a gel. The egg yolks, I figure they have
more benefits than making stuff taste a lot better but
sometimes making stuff taste a lot better is all I ask ;^)

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

Doug Freyburger said:

OmManiPadmeOmelet wrote:

Quoted message said:

> What all do y'all use for low carb thickeners??????

Quoted message said:

When there's time, the natural gelatin from meat drippings
will make gravy thicken. In soup using bones and such
to get a thick consume' rather thin broth uses the same
general method.

For soups, I've also used whipped whole eggs and used the french whip to
stir them in to the boiling soup. It adds texture too!

The egg whites have albumen protein which serves the same
purpose as the gelatin protein from cartilidge. It thickens
very slowly into a gel. The egg yolks, I figure they have
more benefits than making stuff taste a lot better but
sometimes making stuff taste a lot better is all I ask ;^)

Indeed... :-)

Egg yolks are loaded with trace elements.
They are a bargain in nutrition, and IMHO they
make nearly everything taste better!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I had thought about suggesting that too. She could try sprinkling it into
the hot soup, but I'd be afraid that it would clump up easily. But it
would definitely give the desired corn flavour with zero carbs.

on Fri, 12 Aug 2005 14:13:16 GMT, "FOB" <[email hidden]>

Quoted message said:

How about corn bran?

-----
Bev

Seems like she could stir it into some cold water and then stir that into
the soup. I have never used corn bran but someone was talking about it the
other day and it sounded interesting.

In news:[email hidden],
Bev-Ann <[email hidden]> stated
| I had thought about suggesting that too. She could try sprinkling it
| into the hot soup, but I'd be afraid that it would clump up easily.
| But it would definitely give the desired corn flavour with zero carbs.
|
| on Fri, 12 Aug 2005 14:13:16 GMT, "FOB" <[email hidden]>
| wrote:
|
|| How about corn bran?
|
| -----
| Bev

That was probably me. :-)
Corn bran has a similar texture to talcum powder and absorbs a lot of
liquid. It's even finer than corn starch. I've never tried to mix it
directly with water but I can't add more than 1/4 cup to a meatloaf (2
pounds beef) to replace 3/4 cup bread crumbs or the result is very dry and
dense. But in the right amount it's a wonderful binder and, like I said
earlier, has a nice corn flavour. You should be able to find it at a
natural foods grocery if you want to try it.

on Sat, 13 Aug 2005 00:09:36 GMT, "FOB" <[email hidden]>

Quoted message said:

Seems like she could stir it into some cold water and then stir that into
the soup. I have never used corn bran but someone was talking about it the
other day and it sounded interesting.

-----
Bev

Oh, and if you want something to use as a binder that has very little
flavour, try oat fibre (not bran). It's not as fine in texture as corn
bran, but works just as well and in the same proportion (1/3 amount of
bread crumbs). It's almost zero net carbs too.

Bev-Ann said:

That was probably me. :-)
Corn bran has a similar texture to talcum powder and absorbs a lot of
liquid. It's even finer than corn starch. I've never tried to mix it
directly with water but I can't add more than 1/4 cup to a meatloaf (2
pounds beef) to replace 3/4 cup bread crumbs or the result is very dry and
dense. But in the right amount it's a wonderful binder and, like I said
earlier, has a nice corn flavour. You should be able to find it at a
natural foods grocery if you want to try it.

on Sat, 13 Aug 2005 00:09:36 GMT, "FOB" <[email hidden]>

Quoted message said:

Seems like she could stir it into some cold water and then stir that into
the soup. I have never used corn bran but someone was talking about it the
other day and it sounded interesting.

-----
Bev

-----
Bev

Quoting Auntie Bubbles:

Quoted message said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a low-carb
version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.

I've never had the Chili's version, but Progresso makes an incredibly
tasty canned chicken enchilada soup. Unfortunately, it also contains
transfats and a hellacious amount of calories per (tiny) serving, so I
don't buy it anymore.

One of the main ingredients on the label is cream cheese. Another one
of the main ingredients is corn gluten (glutens are another major
no-no for me and another reason I don't buy it).

I also like the idea of making a good soup base with quality chicken
stock you prepare yourself from chicken carcasses and such. This is
the single most important step for good taste, methinks. Then you can
thicken it with some heavy cream (and part cream cheese if you can
spare the calories) or even some whipped in whole eggs at the last
minute similar to what Om suggested.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In general, I agree that xanathan gum would be a first choice for
thickening soup. However, since she needs some texture too, how about
some textured soy protein, mixed with some stock and run through a
blender? That might add some desirable texture and help thicken it
too. I think it's worth a try.

or if carb allowance will allow it, ground almonds or almond flour would
give a similar texture. It seems to thicken a little too.

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

TVP is a ground beef replacement. If you think that corn meal as the
same texture as browned hamburger, then yes, that would give you the
same texture.

TVP is vegetable protein and can be used for many applications, not just
to replace ground beef. It has neither the texture nor the bite of
ground beef when used alone and is a bit of camouflage when used in
dishes like chili.

I routinely use it, after processing to a flour-like texture, as a
coating for fried foods. As the "bread" part of dressing for a turkey or
chicken. As a matrix for carrying flavorings and veggies for stuffed
meats like veal breast.

Quoted message said:

Hummm, ok, but TVP is still soy so a veggie product. To ME, it never did
tasted or "feel" much like beef! ;-) IMHO there is no real substitute
for ground meat.

Agreed.

Quoted message said:

That's the only reason I suggested it.

How about ground black soy beans? Pastorio says he's used those for a
number of different things?

They don't have much starch which is why they're good for LC eating. But
I have found that running them through a processor until they're a paste
can have a thickening effect if stirred into soups. But it settles out
after a while.

It might work better with a little gum or gelatin to act as an agent to
hold it in suspension. Might be worth a try.

Bit the basic dish itself is kind of carby. Onions, tomatoes, masa,
flour, American cheese. Duplicating flavor and texture is all but
impossible. I'd go for changing the subject.

Pastorio

Is TVP supposed to increase in volume when liquid is added? I tried using
it to replace part of the rice in a casserole recipe (used quinoa for the
rest). It absorbed the liquid but didn't increase in volume like the rice
would have. The casserole turned out rather soggy.
How do you use it for dressing? The TVP I've got is quite small grained
and rather expensive so I can't imagine having to use 8 to 10 cups of it?

on Sun, 14 Aug 2005 06:16:00 -0400, "Bob (this one)" <[email hidden]>

Quoted message said:

TVP is vegetable protein and can be used for many applications, not just
to replace ground beef. It has neither the texture nor the bite of
ground beef when used alone and is a bit of camouflage when used in
dishes like chili.

I routinely use it, after processing to a flour-like texture, as a
coating for fried foods. As the "bread" part of dressing for a turkey or
chicken. As a matrix for carrying flavorings and veggies for stuffed
meats like veal breast.

-----
Bev

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

TVP is a ground beef replacement. If you think that corn meal as the
same texture as browned hamburger, then yes, that would give you the
same texture.

TVP is vegetable protein and can be used for many applications, not just
to replace ground beef. It has neither the texture nor the bite of
ground beef when used alone and is a bit of camouflage when used in
dishes like chili.

I routinely use it, after processing to a flour-like texture, as a
coating for fried foods. As the "bread" part of dressing for a turkey or
chicken. As a matrix for carrying flavorings and veggies for stuffed
meats like veal breast.

Quoted message said:

Hummm, ok, but TVP is still soy so a veggie product. To ME, it never did
tasted or "feel" much like beef! ;-) IMHO there is no real substitute
for ground meat.

Agreed.

Quoted message said:

That's the only reason I suggested it.

How about ground black soy beans? Pastorio says he's used those for a
number of different things?

They don't have much starch which is why they're good for LC eating. But
I have found that running them through a processor until they're a paste
can have a thickening effect if stirred into soups. But it settles out
after a while.

It might work better with a little gum or gelatin to act as an agent to
hold it in suspension. Might be worth a try.

Bit the basic dish itself is kind of carby. Onions, tomatoes, masa,
flour, American cheese. Duplicating flavor and texture is all but
impossible. I'd go for changing the subject.

Pastorio

:-)

I'm going to have to try powdered TVP for coatings, thanks for the idea!
I have used powdered (unsweetened) soy protein powder from Sun Harvest
in the past. It's cheap and it works pretty well for breading if used
lightly.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Bev-Ann said:

Is TVP supposed to increase in volume when liquid is added?

Yes, but only slightly.

Quoted message said:

I tried using
it to replace part of the rice in a casserole recipe (used quinoa for the
rest). It absorbed the liquid but didn't increase in volume like the rice
would have. The casserole turned out rather soggy.

It's not a starch and has none in it. It won't act like one. Quinoa
won't absorb as much liquid as rice, either. There are no one-for-one
replacements.

Quoted message said:

How do you use it for dressing? The TVP I've got is quite small grained
and rather expensive so I can't imagine having to use 8 to 10 cups of it?

I buy mine from a bulk Mennonite market. It's not expensive. Check more
sources. I use egg as a binder for the dressing, celery, chopped
cauliflower, almond meal, dried chives, cabbage shreds and chopped
giblets - liver, heart, gizzards. It's not like a bread dressing. Forget
duplicating conventional foods with low-carb ones. You're making a new
dish.

Pastorio

Quoted message said:

on Sun, 14 Aug 2005 06:16:00 -0400, "Bob (this one)" <[email hidden]>

Quoted message said:

TVP is vegetable protein and can be used for many applications, not just
to replace ground beef. It has neither the texture nor the bite of
ground beef when used alone and is a bit of camouflage when used in
dishes like chili.

I routinely use it, after processing to a flour-like texture, as a
coating for fried foods. As the "bread" part of dressing for a turkey or
chicken. As a matrix for carrying flavorings and veggies for stuffed
meats like veal breast.

-----
Bev

Auntie Bubbles said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a low-carb
version of it?

Progresso sells a low-carb chicken enchilada soup. It's rather high
in calories (about 200 per one-cup serving), but tastes great.

(I was disappointed today to discover that my local grocery stopped
carrying the Cambell's Carb Request line of soups. I wonder if they
just stopped carrying them, or if Campbell's stopped making them.)