Sleuthing out calories from a recipe

[Guest guest]

Hi Friends,

 

I realize to share the ideas and recipes I need to be specific, and so I will in

the future; no problem at all.

It is rather an adventure to sleuth out the unneeded additions to a recipe and

make it healthy as well as delicious.

When I find an inspiration recipe such as the one I shared, I begin my quest to

peel away the calories.

This has been a real adventure over the years. I'm sure many of you enjoy this

too

 

I am able to add and subtract ingredients knowing what [usually] will work.

It is easy for me, but I know others haven't done this, all these many years.

I am able to do pretty well with substitutions, too after all the years of

cooking.

By starting at age 6, this gives me a 65 year span, of kitchen creations!

[Not all successful, I may add!]

 

In any recipe, I substitute low fat milk, mostly skim, 2% cheese or less if

available and so this cuts the calories down a huge amount. No cream or full fat

cheese or full fat cheese products, such as sour cream.

 

The cheese I used for the turnip gratin, was 60 calories per oz. and I used 240

oz. in the sauce and likely about that in the topping to melt. I believe this

with the skim milk would bring the total dish to approximately 900 for the whole

dish, in milk and cheese.

Four turnips add approx. 150 calories. Since I used oatmeal for fiber and

thickening, this also added calories.

Adjusting for error and rounding it up to 1600 calories, was a good plan.

 

Adding this item of 1/4 of the dish for the day's days total calories for one

person should be accurate.

Each meal then would total 400 calories for each person, for each of the two

days in the manner that we ate it, as a main dish.

[This could have been served as a side dish for 6 people for a meal.]

I felt fairly secure in the calorie total from this, but honestly it was

filling, and we could have saved some for another meal, cutting back more.

 

If anyone has questions or comments about my messages or recipes, I am happy to

answer and work on any ideas or difficulties anyone might have.

Happy to help, when I can.

 

Hugs, Barb K

 

 

[Guest guest]

That's very helpful, Barbara, and indeed exceptionally kind of you to take all

that trouble to explain your method, one which I feel sure is shared by several

others here (including myself, although I wouldn't use all that fat).

 

My previous post was simply (but I am rarely simple, right? LOL) to say that

when you send a recipe, please send it as YOU made it, not as it was originally

written. We (Pat, Cindi, Piers) as moderators simply copy members' recipes from

the post to the Files section, plus a few minor edits - we don't rewrite them or

make assumptions about what they may have cooked. In this case, you have two

different sets of directions, two different recipes, for the dish, neither of

which can be filed as is, if you see what I mean When a recipe cannot be

filed, for whatever reason, we like to explain.

 

Hey, you outdo me in age by a couple of years or so - congratulations! I don't

keep track of these things, but it does make me wonder who on this group is our

most senior member (And btw who is the youngest!) And does it matter? Yes,

maybe, if it indicates the interest of the group. Always interesting.

 

Thanks for explaining about your system. We'll look forward to more recipes from

you. 400 calories for a main meal isn't bad at all, is it, as long as one is

also keeping fats and sugars down to a low roar and the nutritional content

high. Such a balancing act! Those CR people are really onto something, I think!

 

Hugs, Pat

 

---

http://www.vegandonelight.com/spice

http://beanvegan.blogspot.com

http://river-rambles.blogspot.com

" The world is a stage, but the play is badly cast. " (Oscar Wilde)

 

 

 

 

________________________________

BARBARA KIPPER <Kipper38

VEGSlim

Monday, February 16, 2009 6:12:57 PM

Sleuthing out calories from a recipe

 

Hi Friends,

 

I realize to share the ideas and recipes I need to be specific, and so I will in

the future; no problem at all.

It is rather an adventure to sleuth out the unneeded additions to a recipe and

make it healthy as well as delicious.

When I find an inspiration recipe such as the one I shared, I begin my quest to

peel away the calories.

This has been a real adventure over the years. I'm sure many of you enjoy this

too

 

I am able to add and subtract ingredients knowing what [usually] will work.

It is easy for me, but I know others haven't done this, all these many years.

I am able to do pretty well with substitutions, too after all the years of

cooking.

By starting at age 6, this gives me a 65 year span, of kitchen creations!

[Not all successful, I may add!]

 

In any recipe, I substitute low fat milk, mostly skim, 2% cheese or less if

available and so this cuts the calories down a huge amount. No cream or full fat

cheese or full fat cheese products, such as sour cream.

 

The cheese I used for the turnip gratin, was 60 calories per oz. and I used 240

oz. in the sauce and likely about that in the topping to melt. I believe this

with the skim milk would bring the total dish to approximately 900 for the whole

dish, in milk and cheese.

Four turnips add approx. 150 calories. Since I used oatmeal for fiber and

thickening, this also added calories.

Adjusting for error and rounding it up to 1600 calories, was a good plan.

 

Adding this item of 1/4 of the dish for the day's days total calories for one

person should be accurate.

Each meal then would total 400 calories for each person, for each of the two

days in the manner that we ate it, as a main dish.

[This could have been served as a side dish for 6 people for a meal.]

I felt fairly secure in the calorie total from this, but honestly it was

filling, and we could have saved some for another meal, cutting back more.

 

If anyone has questions or comments about my messages or recipes, I am happy to

answer and work on any ideas or difficulties anyone might have.

Happy to help, when I can.

 

Hugs, Barb K