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Old 01-22-2013, 09:04 AM   #91
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hmmm dh has crohns so we avoid grains. Now I'm curious
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Old 01-22-2013, 09:22 AM   #92
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hmmm dh has crohns so we avoid grains. Now I'm curious
My sweet 30-yr-old nephew has Crohn's. I wish he lived closer because he has started eating grain-free and I know he'd test this for us.

I don't think Crohn's likes a lot of fiber, either - or at least his gut doesn't.
It's more likely a very personal thing, though. He had to cut out dairy, as well.
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Old 01-22-2013, 12:40 PM   #93
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Peggy, just to be clear: did you freeze the gnocci before or after they were boiled in the broth?
I test froze them AFTER complete cooking, Diana. And they froze beautifully.

Actually, I can't imagine freezing this sticky dough when "raw". But hey, you could glop it into ziploc raw and see what happens I suppose. I would just think it would get even stickier when defrosted.
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Old 01-22-2013, 12:43 PM   #94
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These sound so good but we just can't do grains so the oat fiber is out. Any chance of a sub for that?
I don't know of a sub for oat fiber. I put it in these dumplings for the floury FLAVOR it can bring. Without it, I don't think I would like the taste of these gluc dumplings.
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Old 01-22-2013, 12:47 PM   #95
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Peggy,
I think a couple of posts up you mentioned 1/2ing the recipe. Due to my issue with portion control, I would love to do that. Did you just beat the egg then use half of it? or just use the egg and no water?
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Old 01-22-2013, 12:52 PM   #96
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I just beat it up and spooned up what visually looked like half. The rest went on the Button's (my dog) dinner.
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Old 01-22-2013, 02:39 PM   #97
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Okay, I had to ask myself, why am I so gung-ho about trying something that I never really liked in my high-carb days? I never much cared for the puffy, roundish dumplings, but I loved the flat homemade wide noodle-shaped dumplings that were a tradition where I grew up. I tried this recipe anyway, and they are really good!

My next step, when I saw how nice and soft and workable the dough was, was to try rolling out a few to make flat noodles like my mother used to make. OMG! this is it!! The chicken and dumplings North Carolina-style that I thought I would never never eat again. Thank you, Peggy, you have done it again!

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Old 01-22-2013, 02:44 PM   #98
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How did you roll them diana - did you dust with extra oat fiber? Or just wait until the dough firmed up somewhat? Curious minds want to know!
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Old 01-22-2013, 02:52 PM   #99
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How did you roll them diana - did you dust with extra oat fiber? Or just wait until the dough firmed up somewhat? Curious minds want to know!
I followed the directions exactly and the dough was soft and elastic enough to press out flat with my fingers. I used a smooth-sided glass to get them even, then cut into 1" wide strips. They were about 1/4" thick rolled out, and a little thicker after cooking. I think I will try rolling them even thinner next time.

BTW, I rolled them on my wooden cutting board without using anything to dust the board or my fingers and they didn't stick to me or the board. I think when I try to roll them thinner, I'll put them on a silpat or something, though.

I didn't think they were done enough after 10 minutes, so I put them back into the boiling broth and simmered for another 10 minutes. The noodles took the same amount of time to cook as the puffballs, oddly. I like them soft, though, so if you like them al dente, 10 minutes might be enough.
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Old 01-22-2013, 02:58 PM   #100
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Sounds so good! I'll try these next DD.
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Old 01-22-2013, 06:42 PM   #101
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OMG, I can't believe you succeeded in rolling these, Diana, on an unfloured board, even. I've GOT to try that. But maybe I just need to actually try it next batch. I love the flat homemade noodles, too, especially for Italian recipes. But I never thought I could roll it. Mine was pretty tacky/sticky to the touch. Did you let it sit a few minutes to dry the surface for it to be workable?
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Old 01-22-2013, 06:47 PM   #102
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OMG, I can't believe you succeeded in rolling these, Diana, on an unfloured board, even. I've GOT to try that. But maybe I just need to actually try it next batch. I love the flat homemade noodles, too, especially for Italian recipes. But I never thought I could roll it. Mine was pretty tacky/sticky to the touch. Did you let it sit a few minutes to dry the surface for it to be workable?
could be it was beginner's luck, but the dough was delightfully light, soft, and workable. After I scooped up a number of little balls with a teaspoon and plunked them into the boiling broth, I just patted out the last of the dough and rolled it thin. I had no problem with doing that at all. We'll have to see if the next batch is so cooperative!
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Old 01-22-2013, 07:06 PM   #103
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Well, I simply MUST try it next time I make something Italian, Diana. Oh, to have noodles that taste like real homemade Italian noodles, instead of plain old shiritakis, that are actually a bit too "crunchy" for my taste.
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Old 01-23-2013, 06:16 AM   #104
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Lol. With my second batch I took some dough and rolled like a play dough snake. Then I put them in boiling water. They were a bit too tender, so I think we might have to make a drier dough for noodly things. ????
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Old 01-23-2013, 09:59 AM   #105
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How I missed dumplings(mine used to be made with Bisquick) with the sauerkraut and pork on New Years Day(for good luck). Thank you for the recipe.
Ladeeda, could you post your recipe for the pork and sauerkraut dinner? We went to a german (I think) restaurant and that's what we had....during the course of the dinner my hubby asked if I could make the sauerkraut part of the dish low carb...I know they had apples in the recipe because I asked the waitress what was in it....you could taste it and it was delish!!! Any suggestions to make it lc and for a replacement for the apples? Thanks! Just wanted to add that it had a tanginess to it that we loved, maybe vinegar?
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Old 01-23-2013, 10:05 AM   #106
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Ladeeda, could you post your recipe for the pork and sauerkraut dinner? We went to a german (I think) restaurant and that's what we had....during the course of the dinner my hubby asked if I could make the sauerkraut part of the dish low carb...I know they had apples in the recipe because I asked the waitress what was in it....you could taste it and it was delish!!! Any suggestions to make it lc and for a replacement for the apples? Thanks! Just wanted to add that it had a tanginess to it that we loved, maybe vinegar?
I am not laleeda, but I have a great sub for the apples. I have been using chayotes for awhile now, peeling them and cutting them up. They should be simmered for awhile until they are tender if using them in a dish where the apples are normally cooked, as they take much longer than apples do to get soft. If you add lemon juice and a little sweetener to taste, they are virtually indistiguishable from apples. You don't need to add apple flavoring or spiced cider tea, they are excellent just the way they are. We made a pork chop with "apples" and onions the other day and it was excellent!
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Old 01-23-2013, 11:15 AM   #107
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My husband did the pork and sauerkraut this year in a large roaster in the oven. 2quarts of sauerkraut and 3 large meaty boneless pork pieces. I use a large crock pot and add pieces of bacon and boneless ribs and a little chicken broth on low 6 to 8 hours. The Bisquick dumplings I did like the package said...can't remember if it was 10min covered; then 10min uncovered or visa-verse. lol
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Old 01-23-2013, 01:35 PM   #108
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Well, I am totally hooked on these dumplings. I removed the leftovers from the soup last night and put them in a bag in the fridge, a little afraid that they might disintegrate if I stored them in the soup. I think they were even better today added back into the reheated soup. I'm going to make some more and roll them as thin as I can get them and cut them in strips and see what happens.
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Old 01-23-2013, 02:51 PM   #109
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Girl, you're on a roll with this dough! (accidental pun LOL) I thought the leftover ones were good, as well as the ones I froze. I think this dough has a myriad of applications if we put our creative minds to work. KUTGW in the kitchen, Diana!
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Old 01-23-2013, 03:51 PM   #110
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Diana Dumplings Tweaked

Thanks for making them into the long noodle dumplings.
That's how we always had them. I miss them mucho.
We never ate puff dumplings. Now I am determined
to make a real good chicken and dumpling dinner.
Have everything in the house.
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Old 01-23-2013, 04:45 PM   #111
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Ferret. I cannot find oat fiber anywhere. I went to three stores today.
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Old 01-23-2013, 05:22 PM   #112
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Netrition has 1#bags. Honeyvillegrains sells it in 4# bags. I would be very surprised if you could find in in an actual store, Michelle. It's just not a product the general public uses or is familiar with. Really a specialty item for those who have learned about its special uses in baking.
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Old 01-23-2013, 06:56 PM   #113
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Ok then I guess I will have to buy a bag from netrition. I just thought with all the specialty shops I've found here I would have been able to find it.
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Old 01-24-2013, 05:35 AM   #114
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Omg. These are delicious. I cooked the dumplings separately in chicken broth and added to our bowls of chicken when ready to eat. I made them as written adding only some Italian seasoning. Next time would probably try some onion/ garlic powder and more salt. I rolled them into tight small balls and dropped them into slightly simmering liquid, covered and cooked 10 minutes. Next time I will roll them all and add to liquid all at once. Mine were small and made about 30 dumplings. Really good and I will use a lot.

Thank you Buttoni for this great recipe.
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Old 01-24-2013, 08:46 AM   #115
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Ok then I guess I will have to buy a bag from netrition. I just thought with all the specialty shops I've found here I would have been able to find it.
There are a lot of recipes that use oat fiber here. It won't go to waste and honestly, the gas you spend looking for it locally is easily the $4.95 Netrition flat rate shipping but if your like me, you wanted to make it TODAY and were determined to find it. Ouizoid has a great chocolate OMM that utilizes oat fiber. It also uses glucomannan so make sure you got that. And that stuff keeps forever! Honestly, I have had my glucomannan 5+ years and my oat fiber 2 years. Both in a sealed container in the cabinet.
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Old 01-24-2013, 08:59 AM   #116
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Ouizoid has a great chocolate OMM that utilizes oat fiber.
Dearest Cindy is this the OMM you're talking about?
Every part of me is urging me to try every single chocolate item available!

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superlow carb/calorie chocolate OMM
ALERT. Please do not read if you have an objection to Frankenfoods. I, for various reasons, have to keep things super LC/LF and so I often depend on things other people wouldn't touch with a ten-foot pole.

This made a wowzer delish chocolate low carb low fat muffin:

DRY
1/4 cup oat fiber
2 Tbs Hersheys special dark cocoa (20 cals)
1/2 tsp baking powder
1/3 or a little less cup erythritol
1 tsp glucomannan powder

blend dry ingredients

WET
1/3 cup liquid eggwhite (30)
2 Tbs davinci SF vanilla syrup
2 Tbs hersheys sf chocolate syrup (15 cals)

mix together wet and dry and microwave for about a minute. There may be a little moist stuff on top--don't microwave until entirely dry.

Im thinking about 65 calories and 2-3 carbs for the thing. I sliced it up and topped with a little more hersheys sf syrup and it was so YUM. I think adding the glucomannan powder to the dry ingredients gave it a much moister crumb than you usually get with oat fiber--and of course cocoa acts like flour most of the time.

I will so not be offended if no one a) wants to try this, or b) can't because they don't have all the wacky ingredients but go for it if you are a mad scientist like me
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Old 01-24-2013, 09:23 AM   #117
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There are a lot of recipes that use oat fiber here. It won't go to waste and honestly, the gas you spend looking for it locally is easily the $4.95 Netrition flat rate shipping but if your like me, you wanted to make it TODAY and were determined to find it. Ouizoid has a great chocolate OMM that utilizes oat fiber. It also uses glucomannan so make sure you got that. And that stuff keeps forever! Honestly, I have had my glucomannan 5+ years and my oat fiber 2 years. Both in a sealed container in the cabinet.
Oh trust me, I'm a queen of glucomannan lol. I get anxiety when I start running low. Love the stuff. Even though I didn't find the oat fiber yesterday I finally got a bag of white chia seeds. I keep seeing drinks made with them and they look so good!

Yeah I wanted my oat fiber yesterday. I'm impatient. Im' going to go ahead and order it. I didn't realize it was one of the ingredients in most of the baking mixes, which I've never made.
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Old 01-24-2013, 10:18 AM   #118
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I'm glad yours came out OK and you guys like these, Angeloco. Italian seasoning sounds good, too. Especially in Italian dishes, which is how I'd like to use these next.
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Old 01-24-2013, 12:00 PM   #119
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Judy, that's the recipe! I added 1t of chia seed to my liquid which instead of Davinci and SF syrup, I subbed almond breeze and liked it a whole lot better. The edges stayed moister than without the chia seed. I cooked mine I bet 1 min 30 sec till the center was cooked but not a second over. The size and shape of your vessel makes all the difference. Also, I think I remember Splenda causing a bitter flavor when combined with chocolate which I think is why I don't like the Hershey's SF syrup because it is made with Splenda and has bitter undertones. When I used 1/3 of a cup of Truvia and no Splenda containing sweetener (and the 1t of chia seed soaked about 1 hour in my 1/4 cup of AB) it was really good!!

Michelle, your post was funny!! There are a lot of chia recipes on Pinterest if you are a Pinterest fan!
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Old 01-24-2013, 12:03 PM   #120
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Judy, that's the recipe! I added 1t of chia seed to my liquid which instead of Davinci and SF syrup, I subbed almond breeze and liked it a whole lot better. The edges stayed moister than without the chia seed. I cooked mine I bet 1 min 30 sec till the center was cooked but not a second over. The size and shape of your vessel makes all the difference. Also, I think I remember Splenda causing a bitter flavor when combined with chocolate which I think is why I don't like the Hershey's SF syrup because it is made with Splenda and has bitter undertones. When I used 1/3 of a cup of Truvia and no Splenda containing sweetener (and the 1t of chia seed soaked about 1 hour in my 1/4 cup of AB) it was really good!!

Michelle, your post was funny!! There are a lot of chia recipes on Pinterest if you are a Pinterest fan!
THANKS Cindy! Off to soak my chia seeds....

Peggy sorry for the thread hijack.
Still so grateful you developed these dumplings!!
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