Casserole veggies and cooking wine

[sallyseachange]

First of all… wanted to thank everyone on the board for their support, enthusiasm and patient answers to my questions. This is a terrific place to come to for inspiration and encouragement. Hugs to you all! :hug

Have yet another couple of questions:

This might sound a bit silly and nit-picking, but would be really pleased to have anybody’s thoughts:

Today I cooked a chicken casserole for the family. I put in a total of two cups of veggies (onion/garlic/pepper/fresh herbs). What I'd like to know is this: If I eat only the chicken pieces, and no veggies (family can have the lot)… can I have another cup of separately cooked vegetables on the side? How many carbs from the casserole veggies leak into the sauce, which covers the meat? Maybe a smaller portion of separate vegetables would be ok….?

Oh, and… what about wine in cooking? Ok for induction? I know it's not allowed technically, but in cooking the alcohol evaporates, so is that ok...if I count the carbs in it, that is? So far, since doing induction, I’ve made do with vinegar and lemon juice, but normally I cook with wine a lot, and the alternatives are not so good.

Sorry to sound so dumb, but these are silly niggles that come to me at odd times...

Thanks pals!

[Desertthorn]

I don't think anyone knows the answer to your question so I will take a shot at it.
2big, our wise and wonderful sage, got after me because I ate a pot roast that had potatoes in in and said that I was eating the potato water. Was she right, of couse, did that little bit of water the seeped into the meat make any differece, probably not. So, my answer to you is, eat the chicken, and figure that you will get a tiny percentage of the veggie water in the meat, and forget it. Its not enough to worry about.

My own personal opinion about the wine is like yours, the alcohol evaps out and no technically you should probably wait til OWL, but *shrug*, if that is all you take in, don't worry about it.

I wonder about that stuff also and they were very good questions, and my answer is only my opinion.
Great post, thanks.

[Pau]

I had the same questions and I do not worry about the alcohol in cooking because I use a little (no more than a glass) and as you and Lynne said, it evaporates.

About veggies, I just take care if it´s a veggie sauce which has more than carbs than usual. Onions, for instance... they have more carbs than other veggies.

That´s all :wave

[*Emma*]

Yuppers - Im with Lynne on this one...

I wouldnt stress about the chicken, its really not enough to worry about...

as for the wine.... well... as long as you're not in your first 14 days i'll say thats okay, we have to push people to get that first 14 days straight and i wouldnt want them seeing this thinking its okay...

Remember "if its not on the list, dont touch it"

Not silly questions at all tho! Made me think

[2big4mysize]

about that wine, and all y'all missed the really important part even if all the alcohol didn't evaporate it is the carbs in the wine you are induction avoiding. so skip the cooking with wine recipes until you move to OWL.

our admin emeritus was not losing at the time and experiemnting with different things according to her journal posts so I pointed out she was getting hidden carbs in that liquid and while she felt I was nit picking all it takes is one carb over your CCLL and your weight loss stops period! so now that you know the facts you can decide for yourselft if you want to chance it. That being said the vegies and hebs you describe is different from Dessertthorn's potato water cause those are what are called aromatic spices and herbs and it is the oils that flaver the food. you can stuff your chicken with them under the skin peel off the skin and discard the spices onions and garlic and still have Atkins induction acceptable carb free chicken per Dr Atkins from his early books.

[cmcole]

I also didn't see a problem with that selection of veggies - as they are all on the Induction list (just limited amounts). As you are using them mainly for flavouring, and just eating the chicken, that should be fine.

If, however, you're making a sauce with flour, cornstarch or something else - well, that's another matter, and I'd be pulling my share of the chicken out before adding the thickener.

If you're roasting it such as mentioned above - it's a great idea.

Regarding the wine - I'd also agree that omiting it would be the wiser route.

[sallyseachange]

Thanks guys for the sensible replies. Lots of food for thought there... (thoughts don't have carbs do they??? (winks)... and will stick to the vinegar substitute in cooking for a while longer then.

Sal