Newbie's first post to the group
 

Hi,

I recently discovered alt.support.diabetes. They pointed me here, as I was
posting recipes there. I've had diabetes Type II since 1992. I've been
postimg on the Usenet for close to ten years, mostly on alt.binaries.food
and alt.food barbecue. Being of Sicilian heritage, that's what most of my
recipes reflect, although I also post Mexican, American and other ones. My
wife is Thai, so I've posted a lot of hers, too. Hers may be found at:

http://geocities.com/sqwertz/junthai.htm

Here are a couple of mine, by way of introduction:

Aioli (Garlic Mayonnaise!)

Ingredients

4 garlic cloves __ mashed
2 egg yolks
1 pinch salt
wasabi & cayenne pepper to taste (optional)
1 cup EVOO
1Tbs fresh lemon juice

Procedure

Beat eggs until very thick and lemon colored. Beat in mashed garlic (wasabi
& cayenne) and salt. Beating constantly, add olive oil VERY SLOWLY __
literally drop by drop. After about half the oil has been added and the
mixture is thickening, add vinegar and lemon juice. Then continue adding
olive oil slowly, beating until a thick emulsion is formed. Aioli may be
used as a garlicky alternative to mayonnaise, but is delicious on its own
as a sauce or dip for seafood or vegetables.

Hollandaise Sauce - Nick’s dietary
Yield: 8 Servings

Ingredients

1 lb sweet butter
4 egg yolks
1-1/2 tsp red wine vinegar
1/8 tsp cayenne pepper
1-1/2 tsp lemon juice

Instructions

Melt the butter in a medium saucepan; skim and discard the milk
solids from the top of the butter. Hold the clarified butter
over very low heat while preparing the egg yolks. Place the egg
yolks, vinegar and cayenne in a large stainless steel bowl and
whisk briefly. Fill a saucepan or Dutch oven large enough to
accommodate the bowl with about 1 inch of water. Heat the water
to just below the boiling point. Set the bowl in the pan over
the water; do not let the water touch the bottom of the bowl.
Whisk the egg yolk mixture until slightly thickened, then
drizzle the clarified butter into the yolks, whisking
constantly. If the bottom of the bowl becomes hotter than warm
to the touch, remove the bowl from the pan for a few seconds to
cool. When all of the butter is incorporated and the sauce is
thick, beat in the lemon juice. Serve immediately or keep in a
warm place at room temperature until use. Wonderful on asparagus
or eggs Benedict. Yields 2 cups.

I'm looking forward to making some new friends, learning some delicious
recipes and perhaps contributing something of value.
Thanks.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

<waves>

KROM

"Nick Cramer" > wrote in message
...
> Hi,
>
> I recently discovered alt.support.diabetes. They pointed me here, as I was
> posting recipes there. I've had diabetes Type II since 1992. I've been
> postimg on the Usenet for close to ten years, mostly on alt.binaries.food
> and alt.food barbecue. Being of Sicilian heritage, that's what most of my
> recipes reflect, although I also post Mexican, American and other ones. My
> wife is Thai, so I've posted a lot of hers, too. Hers may be found at:
>
> http://geocities.com/sqwertz/junthai.htm
>
> Here are a couple of mine, by way of introduction:
>
> Aioli (Garlic Mayonnaise!)
>
> Ingredients
>
> 4 garlic cloves __ mashed
> 2 egg yolks
> 1 pinch salt
> wasabi & cayenne pepper to taste (optional)
> 1 cup EVOO
> 1Tbs fresh lemon juice
>
> Procedure
>
> Beat eggs until very thick and lemon colored. Beat in mashed garlic
> (wasabi
> & cayenne) and salt. Beating constantly, add olive oil VERY SLOWLY __
> literally drop by drop. After about half the oil has been added and the
> mixture is thickening, add vinegar and lemon juice. Then continue adding
> olive oil slowly, beating until a thick emulsion is formed. Aioli may be
> used as a garlicky alternative to mayonnaise, but is delicious on its own
> as a sauce or dip for seafood or vegetables.
>
> Hollandaise Sauce - Nick's dietary
> Yield: 8 Servings
>
> Ingredients
>
> 1 lb sweet butter
> 4 egg yolks
> 1-1/2 tsp red wine vinegar
> 1/8 tsp cayenne pepper
> 1-1/2 tsp lemon juice
>
> Instructions
>
> Melt the butter in a medium saucepan; skim and discard the milk
> solids from the top of the butter. Hold the clarified butter
> over very low heat while preparing the egg yolks. Place the egg
> yolks, vinegar and cayenne in a large stainless steel bowl and
> whisk briefly. Fill a saucepan or Dutch oven large enough to
> accommodate the bowl with about 1 inch of water. Heat the water
> to just below the boiling point. Set the bowl in the pan over
> the water; do not let the water touch the bottom of the bowl.
> Whisk the egg yolk mixture until slightly thickened, then
> drizzle the clarified butter into the yolks, whisking
> constantly. If the bottom of the bowl becomes hotter than warm
> to the touch, remove the bowl from the pan for a few seconds to
> cool. When all of the butter is incorporated and the sauce is
> thick, beat in the lemon juice. Serve immediately or keep in a
> warm place at room temperature until use. Wonderful on asparagus
> or eggs Benedict. Yields 2 cups.
>
> I'm looking forward to making some new friends, learning some delicious
> recipes and perhaps contributing something of value.
> Thanks.
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
> I've known US vets who served as far back as the Spanish American War.
> They
> are all my heroes! Thank a Veteran and Support Our Troops. You are not
> forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

"krom" > wrote:
> <waves>

Hi, KROM. Thanks for the greeting. "Radiooooooooo!" Sorry. WW II joke. ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

Sounds good Nick, thanks for posting them. :-)

Cheri


Nick Cramer wrote in message >...
>Hi,
>
>I recently discovered alt.support.diabetes. They pointed me here, as
I was
>posting recipes there. I've had diabetes Type II since 1992. I've
been
>postimg on the Usenet for close to ten years, mostly on
alt.binaries.food
>and alt.food barbecue. Being of Sicilian heritage, that's what most
of my
>recipes reflect, although I also post Mexican, American and other
ones. My
>wife is Thai, so I've posted a lot of hers, too. Hers may be found
at:
>
>http://geocities.com/sqwertz/junthai.htm
>
>Here are a couple of mine, by way of introduction:
>
> Aioli (Garlic Mayonnaise!)
>
>Ingredients
>
>4 garlic cloves __ mashed
>2 egg yolks
>1 pinch salt
>wasabi & cayenne pepper to taste (optional)
>1 cup EVOO
>1Tbs fresh lemon juice
>
>Procedure
>
>Beat eggs until very thick and lemon colored. Beat in mashed garlic
(wasabi
>& cayenne) and salt. Beating constantly, add olive oil VERY SLOWLY __
>literally drop by drop. After about half the oil has been added and
the
>mixture is thickening, add vinegar and lemon juice. Then continue
adding
>olive oil slowly, beating until a thick emulsion is formed. Aioli may
be
>used as a garlicky alternative to mayonnaise, but is delicious on its
own
>as a sauce or dip for seafood or vegetables.
>
> Hollandaise Sauce - Nick’s dietary
> Yield: 8 Servings
>
> Ingredients
>
> 1 lb sweet butter
> 4 egg yolks
> 1-1/2 tsp red wine vinegar
> 1/8 tsp cayenne pepper
> 1-1/2 tsp lemon juice
>
> Instructions
>
> Melt the butter in a medium saucepan; skim and discard the
milk
> solids from the top of the butter. Hold the clarified
butter
> over very low heat while preparing the egg yolks. Place
the egg
> yolks, vinegar and cayenne in a large stainless steel bowl
and
> whisk briefly. Fill a saucepan or Dutch oven large enough
to
> accommodate the bowl with about 1 inch of water. Heat the
water
> to just below the boiling point. Set the bowl in the pan
over
> the water; do not let the water touch the bottom of the
bowl.
> Whisk the egg yolk mixture until slightly thickened, then
> drizzle the clarified butter into the yolks, whisking
> constantly. If the bottom of the bowl becomes hotter than
warm
> to the touch, remove the bowl from the pan for a few
seconds to
> cool. When all of the butter is incorporated and the sauce
is
> thick, beat in the lemon juice. Serve immediately or keep
in a
> warm place at room temperature until use. Wonderful on
asparagus
> or eggs Benedict. Yields 2 cups.
>
>I'm looking forward to making some new friends, learning some
delicious
>recipes and perhaps contributing something of value.
> Thanks.
>
>--
>Nick. Support severely wounded and disabled Veterans and their
families!
>I've known US vets who served as far back as the Spanish American
War. They
>are all my heroes! Thank a Veteran and Support Our Troops. You are
not
>forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

"Cheri" <gserviceatinreachdotcom> wrote:
> Sounds good Nick, thanks for posting them. :-)

I'm sure you'll enjoy them, Cheri. Do you know of a low carb substitute for
pasta? I have a couple of great Fettuccine recipes. And linguini, lasagna,
etc. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

Nick Cramer wrote in message >...
>"Cheri" <gserviceatinreachdotcom> wrote:
>> Sounds good Nick, thanks for posting them. :-)
>
>I'm sure you'll enjoy them, Cheri. Do you know of a low carb
substitute for
>pasta? I have a couple of great Fettuccine recipes. And linguini,
lasagna,
>etc. ;-)


I like the Nutrition Kitchen Golden Soybean Pasta, angel hair style
that Susan had recommended to me. I think it's very good, but YMMV. I
also like to use sliced zucchini in place of pasta in lasagna, but I
reckon we're not going to find an exact substitute for "pasta" though
some have had good results with Dreamfields Pasta. It's not kind to me
at all. Take care.

Cheri

Newbie's first post to the group
 

"Nick Cramer" > wrote in message
...
> Hi,
>
> I recently discovered alt.support.diabetes. They pointed me here, as I was
> posting recipes there. I've had diabetes Type II since 1992. I've been
> postimg on the Usenet for close to ten years, mostly on alt.binaries.food
> and alt.food barbecue. Being of Sicilian heritage, that's what most of my
> recipes reflect, although I also post Mexican, American and other ones. My
> wife is Thai, so I've posted a lot of hers, too. Hers may be found at:
>
> http://geocities.com/sqwertz/junthai.htm
>
> Here are a couple of mine, by way of introduction:
>
> Aioli (Garlic Mayonnaise!)

Welcome to this newsgroup.

Newbie's first post to the group
 

Nick Cramer > wrote:
: "Cheri" <gserviceatinreachdotcom> wrote:
: > Sounds good Nick, thanks for posting them. :-)

: I'm sure you'll enjoy them, Cheri. Do you know of a low carb substitute for
: pasta? I have a couple of great Fettuccine recipes. And linguini, lasagna,
: etc. ;-)

: --
: Nick. Support severely wounded and disabled Veterans and their families!
: I've known US vets who served as far back as the Spanish American War. They
: are all my heroes! Thank a Veteran and Support Our Troops. You are not
: forgotten. Thanks ! ! ~Semper Fi~

I use spacghetti squash. It comes out a bit sweeter than pasta, but it
remarkably low carb adn works as a kind of pale imitatin of the real thig.
I also use whole microwaved stringbeans (Julie suggested wax beans for
better color) and fix these with a good red sauce and browned sliced hot
Italian sausages. Don't worry, I get beef one at my kosher butcher:-)
but no cheese for me.

Wendy

Newbie's first post to the group
 

On 13 Nov 2007 14:10:23 GMT, Nick Cramer
> wrote:

>"Cheri" <gserviceatinreachdotcom> wrote:
>> Sounds good Nick, thanks for posting them. :-)
>
>I'm sure you'll enjoy them, Cheri. Do you know of a low carb substitute for
>pasta? I have a couple of great Fettuccine recipes. And linguini, lasagna,
>etc. ;-)

I'm one of those who tried various vege alternatives but
didn't like the texture differences. I'm not a great
egg-plant lover and spaghetti squash aren't common here.
Things like bean shoots and string beans I prefer in
different recipes, not pasta sauces.

I simply use double the sauce and half the pasta as a serve.
My meter showed that to be acceptable at dinner-time,
subject to the carbs in the sauce. For lasagne I halve the
standard portion size.

I use a simple napoli sauce as a base for various
tomato-based pasta sauces:
http://loraldiabetes.blogspot.com/20...oli-sauce.html


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts

Newbie's first post to the group
 

On 13 Nov 2007 09:53:15 GMT, Nick Cramer >
wrote:

>Here are a couple of mine, by way of introduction:

Mmmm - thanks, saved.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Newbie's first post to the group
 

"Cheri" <gserviceatinreachdotcom> wrote:
> Nick Cramer wrote in message >...
> >"Cheri" <gserviceatinreachdotcom> wrote:
> >> Sounds good Nick, thanks for posting them. :-)
> > []
> I like the Nutrition Kitchen Golden Soybean Pasta, angel hair style
> that Susan had recommended to me.[ . . . ]

I'll keep an eye out for it (laughing at my own joke). Thanks, Cheri.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

"Robert Miles" > wrote:
> "Nick Cramer" > wrote in message
>
> > I recently discovered alt.support.diabetes. They pointed me here, as I
> > was posting recipes there. I've had diabetes Type II since 1992. I've
> > been postimg on the Usenet for close to ten years, mostly on
> > alt.binaries.food and alt.food barbecue. Being of Sicilian heritage,
> > that's what most of my recipes reflect, although I also post Mexican,
> > American and other ones. My wife is Thai, so I've posted a lot of hers,
> > too. Hers may be found at:
> >
> > http://geocities.com/sqwertz/junthai.htm
> >
> > Here are a couple of mine, by way of introduction:
> >
> > Aioli (Garlic Mayonnaise!)
>
> Welcome to this newsgroup.

Thanks, Robert. I'm looking forward to learning a lot, too.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

"W. Baker" > wrote:
> Nick Cramer > wrote:
> : "Cheri" <gserviceatinreachdotcom> wrote:
> : > Sounds good Nick, thanks for posting them. :-)
>
> : I'm sure you'll enjoy them, Cheri. Do you know of a low carb substitute
> : for pasta? I have a couple of great Fettuccine recipes. And linguini,
> : lasagna, etc. ;-)
> [ . . . ]

I may just go with smaller pasta portions, less frequently, for now.

Meat and cheese together? Oy gevald!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

Alan S > wrote:
> > wrote:
> >"Cheri" <gserviceatinreachdotcom> wrote:
> >> [ . . . ]
> I simply use double the sauce and half the pasta as a serve.
> My meter showed that to be acceptable at dinner-time,
> subject to the carbs in the sauce. For lasagne I halve the
> standard portion size.

That's what I've been doing.

> I use a simple napoli sauce as a base for various
> tomato-based pasta sauces:
> http://loraldiabetes.blogspot.com/20...oli-sauce.html

That's a pretty basic marinara sauce, Alan, molto Italiano! I like a lot
more garlic than that and will sometimes add green and black olives and
some Marsala wine and chicken stock. If San Marzano canned tomatoes are
available down under, give 'em a try.

Cheers!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

Nicky > wrote:
> On 13 Nov 2007 09:53:15 GMT, Nick Cramer >
>
> >Here are a couple of mine, by way of introduction:
>
> Mmmm - thanks, saved.

ENJOY!!!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Newbie's first post to the group
 

Nick Cramer wrote:
> "Cheri" <gserviceatinreachdotcom> wrote:
>> Sounds good Nick, thanks for posting them. :-)
>
> I'm sure you'll enjoy them, Cheri. Do you know of a low carb substitute for
> pasta? I have a couple of great Fettuccine recipes. And linguini, lasagna,
> etc. ;-)

I often use stirfried shredded cabbage or zucchini.


--
http://www.ornery-geeks.org/consulting/

Newbie's first post to the group
 

Jackie Patti > wrote:
> Nick Cramer wrote:
> > "Cheri" <gserviceatinreachdotcom> wrote:
> >> Sounds good Nick, thanks for posting them. :-)
> >
> > I'm sure you'll enjoy them, Cheri. Do you know of a low carb substitute
> > for pasta? I have a couple of great Fettuccine recipes. And linguini,
> > lasagna, etc. ;-)
>
> I often use stirfried shredded cabbage or zucchini.

Thanks, Jackie. After 70 years of being a spaghetti bender, I've yet to
find a viable alternative. As Alan does, I just take smaller servings, less
often. In my case, with an occasional pig out. ;-0

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~