What's for Dinner, Tues., Oct. 16, 2018

[NJCher]

Beef and barley soup; it's a Martha Stewart recipe. I might substitute some low-carb item for the barley, but I have a good-sized piece of steak from a restaurant meal and it's warming up in the slow cooker. The other items that go in are tomatoes, tomato paste, onion, carrot, red wine, garlic, and cremini mushrooms. It calls for grating fresh horseradish over the top, and I have some so I will go to the garden and pull some up.

If I can figure out how to do a low-carb version of cornbread, I might make that, too. I think there is a recipe at Elena's low carb web site.

Dessert: sliced apple and papaya. Hot tea.

[Moostache]

1. LOVE beef barley soup and that sounds great....what would you use for lo-carb tho?

Just curious because I have diabetes and have to start facing my reality - without major diet and exercise changes I am in real trouble with this disease as my numbers have stalled with medication...thanks!

[NJCher]

4. Israeli couscous

It's 36 grams of carbs per cup vs. 135 grams for barley. Divided across the 9.5 cups of soup the recipe makes, that's barely 4 carbs per cup of soup.

You can do a lot with diet--my brother has Type 2 and got serious about controlling his, finally, and he's very happy with his numbers.

[PennyK]

5. Cauliflower is great in soups and stews

And I've used turnips as a sub for potatoes in stews. My husband didn't notice!

[irisblue]

6. Turnips? Huh I'll keep that in mind

[PJMcK]

2. Your soup sounds great!

Enjoy it, NJCher.

I won't be eating tonight. I just returned from a farewell luncheon I hosted for a colleague who was let go from his job. We went to an all-you-can-eat Indian buffet and it was awesome! There must have been 25-30 choices of dishes and I foolishly went for seconds.

Of course, I over-ate. So I'll have to skip dinner to recover. See you tomorrow.

[irisblue]

3. A red lentil Morrocean spiced stew

With Onions, sweet potatoes, carrots served over coucous. Hot decafe tea, it's reasonably chilly today