Tracy wrote:

> TammyM wrote:
> > "Tracy" > wrote in message
> ...
> >>> "ChattyCathy wrote:
> >>>>http://www.recfoodcooking.com
>
> >>>> --
> >>>> Cheers
> >>>> Chatty Cathy
>
> >>>> Is that chip on your shoulder edible?
>
> >> I keep all kinds of rice on hand *(sticky, jasmine, brown, long grain) but
> >> we don't eat it more than once a week - if that. Certain dishes require
> >> rice - like green curry, ginger chicken (or shrimp), enchiladas or tacos
> >> or burritos. *I try to limit rice to once every week or so.
>
> > I know a couple of "carb sensitive" folks who use finely shredded sauteed
> > cabbage in place of rice for things like curries, etc.
>
> > TammyM
>
> We aren't exactly at the Atkins level, but we realized recently that we
> just ate too many carbs. We are just trying to eat more veggies and less
> potatoes, rice and pasta and bread. We still eat them *- just no way
> near what we ate a year or two ago.
>
> I think green curry would be good with cauliflower - but I haven't tried
> it yet. Cabbage could be interesting.


Cauliflower is *great* for serving with such things as curries...

I've been trying to cut down on carbs and I've been substituting
bamboo shoots for noodles...in fact my dinner tonight is a Thai
chicken curry with bamboo shoots.

And cauliflower can be substituted for the potatoes in potato salad,
amongst it's many other uses...



--
best
Greg