Bubblingbrooks
Made in Alaska
- Joined
- Mar 25, 2010
- Messages
- 3,893
- Reaction score
- 1
- Points
- 139
Cream reductions from the cooking drippings are always a good choice.miss_thenorth said:
Looking for low carb sauce recipes that do not contain splenda
- Thread starter miss_thenorth
- Start date
- Thread starter
- #13
miss_thenorth
Frugal Homesteader
turns out they WERE delicious!!!!!!! I made the cheese sauce, but put it on the brocolli only. I over ate 
patandchickens
Crazy Cat Lady
For next time, if audience permits, consider a coconut-milk based curry (red or green), meatballs are really good in that. Could NOT be easier to make either! Although unless you have curry paste and coconut milk in the pantry it does require a bit of advance shopping.
Pat
Pat
- Thread starter
- #16
miss_thenorth
Frugal Homesteader
I have coconut milk, and curry powder, can I make a paste? I made tons of meatballs, have some in the fridge for leftovers, and froze some. (I made 6 lbs worth, --I had stewing meat, and gorund it all up. I figured if I had to get the meat grinder going, I might as well make a bunch of them. Hubby is not fond of curry type dishes, so I don't ever really make them, but since I have so many meatballs, I could do different sauces. I'll look for a recipe, b/c that does sound delish. Thanks!
patandchickens
Crazy Cat Lady
Curry paste is different than curry powder and not especially interchangeable. I would suggest either making your own curry paste if you have the appropriate ingredients on hand which you almost certainly don't (I buy a bunch once or twice a year and make a big batch to freeze) or just buy some commercial curry paste, either indian-style or thai-style. (The latter is really *meant* to go with coconut milk, esp. green curry paste, highly recommend, but yellow indian curry pastes can also be used with coconut milk to good effect)
Read ingredients, but IME most commercial curry pastes (the brands I like anyhow) do not have much in the way of objectionable additives.
If you want to use your curry powder, I would suggest frying up some fresh spices to add to it (whatever you have that seems relevant), either in a little oil or butter or in some of the solid 'cream' from the top of the coconut-milk can; give it 30 sec or whatever to get fragrant but not burn-y, then add the curry powder, stir a few seconds into the oil, then add the coconut milk.
Pat, eating a turkey-and-green-beans-and-onion-and-coconut-milk green curry as I type this.
(I buy a bunch once or twice a year and make a big batch to freeze) or just buy some commercial curry paste, either indian-style or thai-style. (The latter is really *meant* to go with coconut milk, esp. green curry paste, highly recommend, but yellow indian curry pastes can also be used with coconut milk to good effect)Read ingredients, but IME most commercial curry pastes (the brands I like anyhow) do not have much in the way of objectionable additives.
If you want to use your curry powder, I would suggest frying up some fresh spices to add to it (whatever you have that seems relevant), either in a little oil or butter or in some of the solid 'cream' from the top of the coconut-milk can; give it 30 sec or whatever to get fragrant but not burn-y, then add the curry powder, stir a few seconds into the oil, then add the coconut milk.
Pat, eating a turkey-and-green-beans-and-onion-and-coconut-milk green curry as I type this.
