{"id":79737,"date":"2009-12-13T15:11:26","date_gmt":"2009-12-13T20:11:26","guid":{"rendered":"http:\/\/www.diabetesforums.com\/forum\/recipes\/46630-got-these-tips-elsewhere.html"},"modified":"2009-12-13T15:11:26","modified_gmt":"2009-12-13T20:11:26","slug":"got-these-tips-from-elsewhere","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/79737","title":{"rendered":"Got these tips from elsewhere"},"content":{"rendered":"<div>I belong to another group who posts also.  I found these food tricks that others might be interested in:<\/p>\n<p>Posted by Loretta<br \/>\nCABBAGE NOODLES <\/p>\n<p>Here is how I do them. <br \/>\nI usually shred 1\/2 head of cabbage. I like my noodles thin so I set the blade accordingly. I put 1\/2 cup of heavy cream (whipping cream) in my large micro cooker (Pampered Chef) I add about 1\/2 cup of water to that and 1\/2 tsp salt. I cook them for about 6 minutes depending on how they look. I like my noodles pretty well cooked. You might prefer them firmer. <\/p>\n<p>Another way to do them is to put the 1\/2-cup of cream and salt in a large soup pot. Fill with about enough water to cover them and cook for about 10 min after boiling. Don&#8217;t cover. You can do a whole head that way.<\/p>\n<p>Lately I have been freezing them after I get them cooked. They keep just fine in the freezer. I package them in individual servings.<\/p>\n<p>Here is another:<\/p>\n<p>Posted by Begette<\/p>\n<p>Peppery Turnip &quot;Fries&quot; <\/p>\n<p>Ingredients: <\/p>\n<p>* 8 medium turnips (about 2 1\/2 pounds) <br \/>\n* 1\/2 cup heavy cream <br \/>\n* 1 teaspoon Splenda <br \/>\n* 1 teaspoon freshly grated nutmeg or 1\/2 teaspoon ground nutmeg <br \/>\n* 1 teaspoon freshly ground black pepper <br \/>\n* 1\/4 teaspoon salt (sea salt works best) <br \/>\n* 1\/4 cup grated Parmesan cheese <br \/>\n* Olive oil spray <br \/>\n* Lime juice <\/p>\n<p>Peel the turnips with a vegetable peeler, slice and cut into 2 1\/2-by-1\/2-inch sticks. Pour 1\/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the &quot;bite&quot; flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. <br \/>\nPreheat oven to 425\u00b0F. <br \/>\nCombine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. <br \/>\nSpray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. <br \/>\nBake in a preheated 425\u00b0F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. <br \/>\nMakes 8 servings. Approximately 4.5 carbohydrate grams per serving.<\/p>\n<p>They look yummy to me and I plan to try them this week.:)<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I belong to another group who posts also. I found these food tricks that others might be interested in: Posted by Loretta CABBAGE NOODLES Here is how I do them. I usually shred 1\/2 head of cabbage. I like my noodles thin so I set the blade accordingly. I put 1\/2 cup of heavy cream [&hellip;]<\/p>\n","protected":false},"author":431,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-79737","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/79737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/431"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=79737"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/79737\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=79737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=79737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=79737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}