Regarding Corned Beef

[YzGal]

Anyone miss potatoes in your corned beef this year?

NOT ME! :)

The best substitute for potatoes in anything you boil/crock pot cook:

RUTABAGA! Oh my gosh, I had 6 people for dinner Thursday evening and they
didn't know they weren't eating potatoes.
In fact, they made comments during the meal. "These are the best potatoes
I've ever had with corned beef!"

I made cole slaw also (quick and easy just like my old sugar recipe...)
splenda/apple cider vinegar & mayo. And had
the hot cabbage for those that wanted it. But they ate all the slaw.

Had Atkins Rye bread (3 carbs a slice)

Carb count for this wonderful potato substitute:

Rutabaga (boiled) 1/2 c (cubed)

Carbs 7.4
Fiber 1.5
Fat 0
Cal. 25
Pro 1

So total carb count for 1/2 cup cubed = 5.9

I use Rutabaga in this recipe, in Stews & Soups. It picks up the flavor it
is cooked with and doesn't have that bitter taste.

Try it, you'll absolutely LOVE this.

Guess what I did with the leftovers? (which were just enough for one
serving) YEP...CORNED BEEF HASH! YUM....
You'll go crazy, promise. I'd never ever eaten a rutabaga until 16 months
ago when I started low carb. I was a potato FREAK.
Also try making french fries with them. Coated with soy flour and deep
fried.

Make sure you buy the
more expensive cut of
corned beef. I believe it's FLAT CUT? Point cut is too fatty and you'll be
very disappointed. (or I might
have that reversed) You'll know the better cut by the price. I could get
the cheap one for .99 cents a pound
or the better cut for $2.49 a pound (also buy one get one free on both)


263/180 and counting.....

MG
----- Original Message -----
From: "nanner" >
Newsgroups: alt.support.diet.low-carb
Sent: Thursday, March 17, 2005 11:58 AM
Subject: Anyone trying Corned Beef & Cabbage?


>I never had it before. I am trying the recipe from Atkins that's on the
>Atkins a Day desk calendar (or whatever it's called)
> It's in the slow cooker and, to be honest whicha, it smells vile :oP
>
> Well, we'll see what happens in a few hours when i throw in the veggies.
>
> I know that corned beef is not eaten in Ireland on St Patrick's Day and I
> know why the Irish in NY do eat it but I am curious...Is corned beed eaten
> across the US today?
>
> Happy SPD everyone-
> From the little Italian Greek chicky
> (St Patrick was Italian right?)
>
----- Original Message -----
From: "nanner" >
Newsgroups: alt.support.diet.low-carb
Sent: Thursday, March 17, 2005 11:58 AM
Subject: Anyone trying Corned Beef & Cabbage?


>I never had it before. I am trying the recipe from Atkins that's on the
>Atkins a Day desk calendar (or whatever it's called)
> It's in the slow cooker and, to be honest whicha, it smells vile :oP
>
> Well, we'll see what happens in a few hours when i throw in the veggies.
>
> I know that corned beef is not eaten in Ireland on St Patrick's Day and I
> know why the Irish in NY do eat it but I am curious...Is corned beed eaten
> across the US today?
>
> Happy SPD everyone-
> From the little Italian Greek chicky
> (St Patrick was Italian right?)
>

[jbuch]

YzGal wrote:

> Anyone miss potatoes in your corned beef this year?
>
> NOT ME! :)
>
> The best substitute for potatoes in anything you boil/crock pot cook:
>
> RUTABAGA! Oh my gosh, I had 6 people for dinner Thursday evening and they
> didn't know they weren't eating potatoes.
> In fact, they made comments during the meal. "These are the best potatoes
> I've ever had with corned beef!"
>
> I made cole slaw also (quick and easy just like my old sugar recipe...)
> splenda/apple cider vinegar & mayo. And had
> the hot cabbage for those that wanted it. But they ate all the slaw.
>
> Had Atkins Rye bread (3 carbs a slice)
>
> Carb count for this wonderful potato substitute:
>
> Rutabaga (boiled) 1/2 c (cubed)
>
> Carbs 7.4
> Fiber 1.5
> Fat 0
> Cal. 25
> Pro 1
>
> So total carb count for 1/2 cup cubed = 5.9
>
> I use Rutabaga in this recipe, in Stews & Soups. It picks up the flavor it
> is cooked with and doesn't have that bitter taste.
>
> Try it, you'll absolutely LOVE this.
>
> Guess what I did with the leftovers? (which were just enough for one
> serving) YEP...CORNED BEEF HASH! YUM....
> You'll go crazy, promise. I'd never ever eaten a rutabaga until 16 months
> ago when I started low carb. I was a potato FREAK.
> Also try making french fries with them. Coated with soy flour and deep
> fried.
>
> Make sure you buy the
> more expensive cut of
> corned beef. I believe it's FLAT CUT? Point cut is too fatty and you'll be
> very disappointed. (or I might
> have that reversed) You'll know the better cut by the price. I could get
> the cheap one for .99 cents a pound
> or the better cut for $2.49 a pound (also buy one get one free on both)
>
>
> 263/180 and counting.....
>


Thanks for the idea to try rutabaga.

When I grew up, rutabaga was only something people told jokes about on
the radiio.

I have yet to try it, but now I will.

[Marengo]

YzGal wrote:

|| RUTABAGA! Oh my gosh, I had 6 people for dinner Thursday evening
|| and they didn't know they weren't eating potatoes.
|| In fact, they made comments during the meal. "These are the best
|| potatoes I've ever had with corned beef!"

<snip>

You invited 6 people from the local asylum over for Thanksgiving dinner?
<g>
--
Peter
Website: http://users.thelink.net/marengo

[Gregory Toomey]

YzGal wrote:

> Anyone miss potatoes in your corned beef this year?
>
> NOT ME! :)
>
> The best substitute for potatoes in anything you boil/crock pot cook:
>
> RUTABAGA!

Being Australian I'd never heard of the word. Wikipedia revealed:
"Rutabaga" (from dialectal Swedish rotabagge) is the American term, "Swede"
is the English term. It is also known as the "Swedish turnip" or "yellow
turnip", and Scots call it "neep" or just "turnip" — the vegetable known
elsewhere as a turnip being called a "white turnip" in Scotland, and in the
U.S., where rutabagas may also be called "yellow turnips."

Very confusing!

gtoomey

[nanner]

"Marengo" > wrote in message
news:Pz6%d.2080$%d7.609@lakeread03...
> YzGal wrote:
>
> || RUTABAGA! Oh my gosh, I had 6 people for dinner Thursday evening
> || and they didn't know they weren't eating potatoes.
> || In fact, they made comments during the meal. "These are the best
> || potatoes I've ever had with corned beef!"
>
> <snip>
>
> You invited 6 people from the local asylum over for Thanksgiving dinner?
> <g>
> --
> Peter
> Website: http://users.thelink.net/marengo
>
>

no - where i live people would NEVER imagine a thing such asa rutebega is
actually served and eaten. It makes me think of goats and I couldn't find
one on my own in the supermarket. Now if I was at a meal and something
potato-ish was served I'd figure it was some sort of potato i never had.

[tsedinger@yahoo.com]

YzGal wrote:
> Anyone miss potatoes in your corned beef this year?
>
> NOT ME! :)
>
> The best substitute for potatoes in anything you boil/crock pot cook:
>
> RUTABAGA! Oh my gosh, I had 6 people for dinner Thursday evening and
they
> didn't know they weren't eating potatoes.
> In fact, they made comments during the meal. "These are the best
potatoes
> I've ever had with corned beef!"
>
> I made cole slaw also (quick and easy just like my old sugar
recipe...)
> splenda/apple cider vinegar & mayo. And had
> the hot cabbage for those that wanted it. But they ate all the slaw.
>
> Had Atkins Rye bread (3 carbs a slice)
>
> Carb count for this wonderful potato substitute:
>
> Rutabaga (boiled) 1/2 c (cubed)
>
> Carbs 7.4
> Fiber 1.5
> Fat 0
> Cal. 25
> Pro 1
>
> So total carb count for 1/2 cup cubed = 5.9
>
> I use Rutabaga in this recipe, in Stews & Soups. It picks up the
flavor it
> is cooked with and doesn't have that bitter taste.
>
> Try it, you'll absolutely LOVE this.
>
> Guess what I did with the leftovers? (which were just enough for one
> serving) YEP...CORNED BEEF HASH! YUM....
> You'll go crazy, promise. I'd never ever eaten a rutabaga until 16
months
> ago when I started low carb. I was a potato FREAK.
> Also try making french fries with them. Coated with soy flour and
deep
> fried.
>
> Make sure you buy the
> more expensive cut of
> corned beef. I believe it's FLAT CUT? Point cut is too fatty and
you'll be
> very disappointed. (or I might
> have that reversed) You'll know the better cut by the price. I
could get
> the cheap one for .99 cents a pound
> or the better cut for $2.49 a pound (also buy one get one free on
both)
>
>
> 263/180 and counting.....
>
> MG
> ----- Original Message -----
> From: "nanner" >
> Newsgroups: alt.support.diet.low-carb
> Sent: Thursday, March 17, 2005 11:58 AM
> Subject: Anyone trying Corned Beef & Cabbage?
>
>
> >I never had it before. I am trying the recipe from Atkins that's on
the
> >Atkins a Day desk calendar (or whatever it's called)
> > It's in the slow cooker and, to be honest whicha, it smells vile
:oP
> >
> > Well, we'll see what happens in a few hours when i throw in the
veggies.
> >
> > I know that corned beef is not eaten in Ireland on St Patrick's Day
and I
> > know why the Irish in NY do eat it but I am curious...Is corned
beed eaten
> > across the US today?
> >
> > Happy SPD everyone-
> > From the little Italian Greek chicky
> > (St Patrick was Italian right?)
> >
> ----- Original Message -----
> From: "nanner" >
> Newsgroups: alt.support.diet.low-carb
> Sent: Thursday, March 17, 2005 11:58 AM
> Subject: Anyone trying Corned Beef & Cabbage?
>
>
> >I never had it before. I am trying the recipe from Atkins that's on
the
> >Atkins a Day desk calendar (or whatever it's called)
> > It's in the slow cooker and, to be honest whicha, it smells vile
:oP
> >
> > Well, we'll see what happens in a few hours when i throw in the
veggies.
> >
> > I know that corned beef is not eaten in Ireland on St Patrick's Day
and I
> > know why the Irish in NY do eat it but I am curious...Is corned
beed eaten
> > across the US today?
> >
> > Happy SPD everyone-
> > From the little Italian Greek chicky
> > (St Patrick was Italian right?)

I have had some diced rutabaga in Pasties (meat pies) but have never
had it otherwise. I've seen them in the stores but don't even know how
to begin with one. How do you prepare them? Peel and boil--like
potatoes?
> >

[rosie read n' post]

: I have had some diced rutabaga in Pasties (meat pies) but have
never
: had it otherwise. I've seen them in the stores but don't even know
how
: to begin with one. How do you prepare them? Peel and boil--like
: potatoes?
: > >
:

thanks for asking.....................

[Lisa]

"YzGal" > wrote in message
...
> Anyone miss potatoes in your corned beef this year?
>
> NOT ME! :)



Nope, me neither. I roasted my corned beef and then fried up a head of
cabbage in butter and served with horseradish and mayo. It was all I
needed.

Who needs potatoes when you can have cauliflower? Roasted turnips are good,
too.


Lisa

[Marengo]

rosie read n' post wrote:
||| I have had some diced rutabaga in Pasties (meat pies) but have never
||| had it otherwise. I've seen them in the stores but don't even know
||| how to begin with one. How do you prepare them? Peel and boil--like
||| potatoes?
|||||
|||
||
|| thanks for asking.....................

I grew up eating them in Massachusetts. My mother used to add them to our
"New England boiled dinner" on holidays; they were considered a special
occasion treat. She prepared them just like she did the potatoes: used a
potato peeler to remove the skin, then cut them up and threw them in the pot
with the daisy ham, cabbage, carrots and onions and boiled until cooked.
*drooling!*

--
Peter
Website: http://users.thelink.net/marengo

[FOB]

They are big and hard, it's easiest to slice them and then peel the slices.
I cut one in half and then slice that half into about 1" slices, peel, cut
up some more, cook in a little water. I use my stick blender to mash them
if I am serving them that way. If putting in a pot roast or soup, just cut
into pieces like you would a potato.

In oups.com,
> stated
|
| I have had some diced rutabaga in Pasties (meat pies) but have never
| had it otherwise. I've seen them in the stores but don't even know how
| to begin with one. How do you prepare them? Peel and boil--like
| potatoes?