Subj : Keto was:Today in History
To   : Dennis Scott
From : Dave Drum
Date : Fri Feb 17 2023 05:54:00

-=> Dennis Scott wrote to Dave Drum <=-

 DS> Diabetes is the reason I'm on Keto and I can completely manage my Type
 DS> 2 with diet alone when on Keto. Something about the carbs that I just
 DS> can't handle. Thanks for the new Keto recipe.

I also an a Type II diabetic. I was so well controlled that my croaker
rold me to lay off the meds and monitor my blood sugars closely as a
trial toward management by diet and exercise only. So I watched my blood
sugars creep slowly upward each day. We determined that I need a minimal
dose (2 mg) of Amaryl/gilmeipiride to kickstart my metabolism each day.

By eating a fairly normal diet and staying away from the sugared soft
drinks my fasting sugars remainn in the 90 to 105 range and my A1C makes
both the doc and the RD smile.

I have not made this recipe for a number of reasons: 1 - I am single,
living essentially alone and 2 - I can buy Banquet individual pot-pies
for about a dollar each @ Sav-A-Lot. One of those done in my nuker for
five minutes and I have a decent supper for one. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kay Frederick's Keto Chicken Pot Pie
 Categories: Pies, Pastry, Vegetables, Poultry, Herbs
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
      1 tb Butter
    1/2 sm Yellow onion; chopped
      4 cl Garlic; thin sliced
      1 sm Carrot; chopped
      2    Ribs celery; chopped
      2 c  Chicken broth
      1 tb Fresh thyme leaves
      1 ts Sweet paprika
    1/2 c  Heavy cream
      3 c  Rotisserie chicken
      1 c  Green peas; thawed
           Salt & fresh ground pepper

MMMMM---------------------------CRUST--------------------------------
      2 c  Shredded mozzarella
      4 oz Cream cheese
      2 lg Eggs
           +=PLUS=+
      1 lg Egg
           +=BEATEN WITH=+
      1 tb Water
  2 1/2 c  Almond flour
      2 ts Baking powder
 
  Set oven @ 425ºF/218ºC.
  
  MAKE FILLING: In a large ovenproof skillet over
  medium-high heat, melt butter. Add onion, garlic,
  carrot, and celery and cook, stirring, until softened,
  about 7 minutes.
  
  Stir in broth, thyme, and paprika and bring to a boil.
  Let simmer, 5 minutes, until vegetables are tender. Stir
  in heavy cream and simmer until thickened, about 2
  minutes. Add chicken and peas and toss to warm through
  and coat with the sauce, about 2 minutes. Season with
  salt and pepper. Remove from heat.
  
  MAKE CRUST: In a large microwave-safe bowl, melt
  together mozzarella and cream cheese. Add eggs and stir
  to combine, then stir in almond flour, and baking
  powder. Season with salt.
  
  Dollop crust mixture over the filling and smooth the top
  with a spatula. Using a knife, cut an X in the center of
  the crust, then brush with egg wash.
  
  Bake until crust is golden, about 25 minutes.
  
  RECIPE FROM: https://www.delish.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... History books which contain no lies are exceedingly dull.
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