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Old 09-30-2012, 10:06 AM   #11
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I wonder if there is a way to make these more healthy for diabetics. These arepas' sound high in carbohydrates and salt. Anyone have any ideas on that?
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Old 09-30-2012, 06:27 PM   #12
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When I lived in Canada I used to make arepas with AREPARINA (from Colombia) or PANARINA (from Venezuela). If I could not get it, just used CORNMEAL. I did them just like Powerplantop says, but I added 1 tsp oil to de dough. With the cornmeal use boiling water.
One of the secrets is to really mix (amass?) the dough, that is not too dry or not wet, and make balls more or less 3/4 cup, put
between 2 pieces of plastic, and flatten. Put on the stove a rack, let it heat, then put on top the flattened arepa (careful, as it break easily- but do not be afraid, is not the end of the world) Let it cook on medium heath, then carefuly turn and cook the other side. I like to eat them with a very thin spread of butter and on top a slice of cheese.. The Monterrey Jack I loved, or the Mozzarella, any cheese is good with themAlso, you can top them with mashed beans and cooked bacon strips, or shredded meat, scarmbled eggs, etc.

Good luck!!! I hope this help somebody!
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Old 10-04-2012, 04:15 AM   #13
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Quote:
Originally Posted by argarcia9206 View Post
I wonder if there is a way to make these more healthy for diabetics. These arepas' sound high in carbohydrates and salt. Anyone have any ideas on that?
It is going to be a bit high in carbs, you are making a crude dough, with starch, and it's a simple dish that has sustained thousands, for a long long time.

While there may be modern day alternatives, it's just one f those items where if you change it up, it's not going to be the same, and you can't do "less is more" when it's a 3 ingredient item to make.

The little torta can be filled with things that are less carbo concerns, but, that is all up to you.
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Old 10-05-2012, 07:16 PM   #14
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Looks lovely, thanks for sharing
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Old 06-27-2013, 11:05 PM   #15
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They are excellent. These are main staple for Venezuelans and replace bread at the table. Basically precooked corn meal flour water and sometimes a tad of butter makes the arepa very tasty. Has the texture of baked polenta though a bit more consistent and is used with all kinds of filling. Shredded meat, avocados/chicken (reina pepiada), etc... The dough can also be made into empanadas that are filled with delicious cheese (mozzarella even), or cazon ( small shark ) and others. Wonderful wonderful stuff.
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Old 06-28-2013, 04:59 AM   #16
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During Christmas time, in NYC's Bryant Park, My Daughter got an Arepas with cut up strawberries,bananas and sweet condensed milk drizzled on top. It was great. I went for the savory one stuffed with spinach and feta, but honestly, I liked hers better.
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Old 06-28-2013, 09:53 AM   #17
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Can't say that I've ever had them with sweet or fruit stuffing. Are you talking about Colombian or Venezuelan style? The Colombian dough is yellow and I believe it is not corn meal based. But I may be wrong.
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Old 06-28-2013, 10:24 AM   #18
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Can't say that I've ever had them with sweet or fruit stuffing. Are you talking about Colombian or Venezuelan style? The Colombian dough is yellow and I believe it is not corn meal based. But I may be wrong.
Colombian dough can be white or yellow and is made from pre-cooked corn.
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Old 07-03-2013, 11:08 PM   #19
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Larry: could be that the arepas your daughter had were made with fresh sweet corn
(arepas de choclo o chocolo). They are made with sweet corn and many people eat them with cheese on top, or condensed milk, or whatever they fancy. I love them!!!
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Old 07-04-2013, 07:02 AM   #20
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I've made them a time or 2. They are good homemade but one of those dishes that I wasn't sure whether it was worth the time involved or not. However, I live in a place where you can get them at fairs, tourist attractions, etc, besides being in the freezer case at the grocery. I do prefer the ones made with fresh sweet corn though.
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