Snow White & Bean Bread Stuffing

Barbo · 09-17-2008, 05:12 PM

My goodness gal, that was delicious. I have to admit that I was skeptical,
and then I said what's to loose? A couple eggs and a can of white beans?
Thanks for posting this wonderful recipe.

Here here you all, this is one good dish. The edges were brown and a little
crispy and the rest was soft but firm and it tastes just like stuffin!

My tweaks are the following:

I used a couple handfuls of shredded carrot along with the grn. onion
and used more celery, had no jicama.

Used a bit more butter/peanut oil blend than called for.

Didn't have sage, so used more poultry seasoning and a dash of Mrs. Dash
table blend. Other than those things I followed recipe and it came out great!
Will be making this again and again during holidays. Tonight we are having
fried porkchops in a mushroom gravy with this stuffin on the side.

This recipe is so clever, now I wonder what more can be done with a can
of white beans???

Charski · 09-17-2008, 05:20 PM

Oh, Barbo, I'm so glad you tried this - on TWO accounts - because now we have another review AND because you felt up to doing it! WAHOO!!

SnowWhite · 09-17-2008, 07:57 PM

YAY!!! I'm so happy you liked it AND that you're doing better!

Yes, it really DOES taste like stuffin'!

XOXOXOXOXOX

lisabinil · 09-17-2008, 08:12 PM

Try the bean cake Barbo.

BEAN CAKE

SnowWhite · 09-17-2008, 08:13 PM

Hi Lisa!

lisabinil · 09-17-2008, 08:13 PM

jacksmixedtape · 09-17-2008, 09:27 PM

As soon I get some celery I gotta try that! Stuffing sounds so great right now. Good to see you back in the kitchen, Barbo!

The bean cake Lisa linked to is great. You can leave out the powdered milk and even cut out an egg--I found it to be a bit wet and eggy. I had to add 4 teaspoons of extract to cover the flavor of the white soy beans, but perhaps the beans you're using don't have as much funky bean flavor going on!

SnowWhite · 09-18-2008, 07:33 AM

Lauren - Yeah - it is a rather wet batter. I made my cinnamon ones today - used foil liners in my muffin pan and they stuck really bad. I should have greased them or something. Anyway - I'm gonna try cutting out an egg next time. Great idea!

theislandgirl · 09-18-2008, 11:40 AM

It's driving me crazy.

So, here is the link to the original recipe thread:
SnowWhite’s Fall Sage Bread - South Beach friendly!
and the recipe in the "new" SB Phase 1 sticky thread:
http://www.lowcarbfriends.com/bbs/lo...l#post10875778

...so that future searchers can actually find the recipe being discussed here. I know I would want to see the recipe, or a link to it, in the discussion thread.

CarolynF · 09-18-2008, 04:07 PM

Okay..Barbo..I'm a bean breader, so I have done the bean bread alot..

Q: Do you think this would be a good sub for stuffing just in the bread form? Like put in a spoon and serve it like that? Is there a need to dry it out, mix an egg with it, etc.., and rebake it? Or not?

SnowWhite · 09-18-2008, 04:17 PM

Quote:

Originally Posted by CarolynF

Okay..Barbo..I'm a bean breader, so I have done the bean bread alot..

Q: Do you think this would be a good sub for stuffing just in the bread form? Like put in a spoon and serve it like that? Is there a need to dry it out, mix an egg with it, etc.., and rebake it? Or not?

Hi Carolyn! I know you were directing this to Barb - but I seriously think this is good AS IS. If you make them into muffins you could serve them beautifully. If you made a pan of it - you would cut them into several squares and serve.

I hope you like them!

Barbo · 09-18-2008, 08:29 PM

Carolyn,

It's really good 'as is'....I re-baked it for warm ups and it was
even better, so you can bake it longer. I cut it into squares and
served along side the pork chops and mushroom gravy. Now I have
3 chops left, gravy and what I did was square off the pork, add the
squares of left over 'bread' and poured the gravy over all. Now that
will be great leftovers! Serve it with fresh green beans and some pumpkin
something or other and you will be tasting "Thanksgiving,"

Try it, you will love it.

Thanks again Snow

CarolynF · 09-19-2008, 02:12 PM

Thanks, ladies..

After I recover from my latest bout with stomach virus (TMI), this is definitely going to be on my menu with pork chops..(nommie, nommie)..

Muffins would be good so that they can be frozen and zapped and eaten from time to time..

09-17-2008, 05:12 PM	#1
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,159 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Snow White & Bean Bread Stuffing My goodness gal, that was delicious. I have to admit that I was skeptical, and then I said what's to loose? A couple eggs and a can of white beans? Thanks for posting this wonderful recipe. Here here you all, this is one good dish. The edges were brown and a little crispy and the rest was soft but firm and it tastes just like stuffin! My tweaks are the following: I used a couple handfuls of shredded carrot along with the grn. onion and used more celery, had no jicama. Used a bit more butter/peanut oil blend than called for. Didn't have sage, so used more poultry seasoning and a dash of Mrs. Dash table blend. Other than those things I followed recipe and it came out great! Will be making this again and again during holidays. Tonight we are having fried porkchops in a mushroom gravy with this stuffin on the side. This recipe is so clever, now I wonder what more can be done with a can of white beans??? __________________ Barbo

09-18-2008, 08:29 PM	#12
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,159 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Fall Stuffin Bean Bread Carolyn, It's really good 'as is'....I re-baked it for warm ups and it was even better, so you can bake it longer. I cut it into squares and served along side the pork chops and mushroom gravy. Now I have 3 chops left, gravy and what I did was square off the pork, add the squares of left over 'bread' and poured the gravy over all. Now that will be great leftovers! Serve it with fresh green beans and some pumpkin something or other and you will be tasting "Thanksgiving," Try it, you will love it. Thanks again Snow

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09-17-2008, 05:20 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,232 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Oh, Barbo, I'm so glad you tried this - on TWO accounts - because now we have another review AND because you felt up to doing it! WAHOO!!

09-17-2008, 07:57 PM	#3
SnowWhite Lounge Chef & Typo Queen!! Join Date: Jun 2003 Location: Texas Posts: 14,771 Gallery: SnowWhite Stats: 450/ 231.6/160 WOE: I'm on "The Beach" Start Date: 5/26/03 * WLS 1/15/04	YAY!!! I'm so happy you liked it AND that you're doing better! Yes, it really DOES taste like stuffin'! XOXOXOXOXOX

09-17-2008, 08:12 PM	#4
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 9,286 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	Try the bean cake Barbo. BEAN CAKE

09-17-2008, 08:13 PM	#5
SnowWhite Lounge Chef & Typo Queen!! Join Date: Jun 2003 Location: Texas Posts: 14,771 Gallery: SnowWhite Stats: 450/ 231.6/160 WOE: I'm on "The Beach" Start Date: 5/26/03 * WLS 1/15/04	Hi Lisa!

09-17-2008, 09:27 PM	#7
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 2,154 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	As soon I get some celery I gotta try that! Stuffing sounds so great right now. Good to see you back in the kitchen, Barbo! The bean cake Lisa linked to is great. You can leave out the powdered milk and even cut out an egg--I found it to be a bit wet and eggy. I had to add 4 teaspoons of extract to cover the flavor of the white soy beans, but perhaps the beans you're using don't have as much funky bean flavor going on!

09-18-2008, 07:33 AM	#8
SnowWhite Lounge Chef & Typo Queen!! Join Date: Jun 2003 Location: Texas Posts: 14,771 Gallery: SnowWhite Stats: 450/ 231.6/160 WOE: I'm on "The Beach" Start Date: 5/26/03 * WLS 1/15/04	Lauren - Yeah - it is a rather wet batter. I made my cinnamon ones today - used foil liners in my muffin pan and they stuck really bad. I should have greased them or something. Anyway - I'm gonna try cutting out an egg next time. Great idea!

09-18-2008, 11:40 AM	#9
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,411 Gallery: theislandgirl Stats: 100/96.8/69 wgt as %s WOE: Atkins/PP Start Date: 2008-06-10 LC/BMRv3	It's driving me crazy. So, here is the link to the original recipe thread: SnowWhite’s Fall Sage Bread - South Beach friendly! and the recipe in the "new" SB Phase 1 sticky thread: http://www.lowcarbfriends.com/bbs/lo...l#post10875778 ...so that future searchers can actually find the recipe being discussed here. I know I would want to see the recipe, or a link to it, in the discussion thread.

09-18-2008, 04:07 PM	#10
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,978 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Okay..Barbo..I'm a bean breader, so I have done the bean bread alot.. Q: Do you think this would be a good sub for stuffing just in the bread form? Like put in a spoon and serve it like that? Is there a need to dry it out, mix an egg with it, etc.., and rebake it? Or not?

09-19-2008, 02:12 PM	#13
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,978 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Thanks, ladies.. After I recover from my latest bout with stomach virus (TMI), this is definitely going to be on my menu with pork chops..(nommie, nommie).. Muffins would be good so that they can be frozen and zapped and eaten from time to time..