Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 12-12-2013, 03:49 AM posted to alt.food.diabetic
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Todd wrote:
:
: : Me Trophy Wife says to tell you "(Paloe) Lasagna":
: : a layer of ground beef, a layer of cottage cheese (full
: : fat of course), a layer of my home made tomato sauce,
: : and a layer of (Trader Joe's) Fontina cheese slices.
:
: : I think I will crack open a bottle of Trader Joe's
: : berry flavored sparkling water, vintage last month
: : (it was a good month).
:
: : -T
:
: Try using lengthwise slices of either eggplant or zucchini(or a
: mixture of
: both) as substitutes for the nooldle.. Adds nice taste,texture and
: ntritin to the dish. they are both vegetabeles that would imporove the
: dish.
:
: Wendy
:
:
: Hi Wendy,
:
: Thank you!
:
: Do you slice with a potato peeler?

No, I use a sharp knife adn they needn't be crazy thin.:
: Do you cook them first? Fry them in EVOO? Any salt?
:

Sometimes I soften them in the microwave adn other times I bake theslices
on a baking sheet in the oven. I don't fry them as I do not use lots of
oil or other fats if possible. Not good for either my weight or my
stomach. Can set off the runs.

Wendy

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Old 13-12-2013, 07:05 PM posted to alt.food.diabetic
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Todd wrote:
: : : berry flavored sparkling water, vintage last month
: : : (it was a good month).
: :
: : : -T
: :
: : Try using lengthwise slices of either eggplant or zucchini(or a
: : mixture of
: : both) as substitutes for the nooldle.. Adds nice taste,texture and
: : ntritin to the dish. they are both vegetabeles that would imporove the
: : dish.
: :
: : Wendy
: :
: :
: : Hi Wendy,
: :
: : Thank you!
: :
: : Do you slice with a potato peeler?
:
: No, I use a sharp knife adn they needn't be crazy thin.:
: : Do you cook them first? Fry them in EVOO? Any salt?
: :
:
: Sometimes I soften them in the microwave adn other times I bake theslices
: on a baking sheet in the oven. I don't fry them as I do not use lots of
: oil or other fats if possible. Not good for either my weight or my
: stomach. Can set off the runs.
:
: Wendy
:

: Hi Wendy,

: Thank you!

: How do you slice them?

: -T

: --
Lengthwise, with a sharp knife. they do NOT have to be paper thin or
totally regular. It is not a prescision process.

Wendy
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Old 13-12-2013, 09:08 PM posted to alt.food.diabetic
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"Todd" wrote in message
...

How do you slice them?

-T


Get yourself a julienne peeler and peel the squash just like you would a
potato. The julienne slicer makes lovely thin strips that very much mimic
pasta, not lasagna though, but other pasta dishes. I use mine all the time.

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Old 13-12-2013, 11:23 PM posted to alt.food.diabetic
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"Todd" wrote in message ...

On 12/13/2013 11:05 AM, W. Baker wrote:
Todd wrote:
: : : berry flavored sparkling water, vintage last month
: : : (it was a good month).
: :
: : : -T
: :
: : Try using lengthwise slices of either eggplant or zucchini(or
a
: : mixture of
: : both) as substitutes for the nooldle.. Adds nice
taste,texture and
: : ntritin to the dish. they are both vegetabeles that would
imporove the
: : dish.
: :
: : Wendy
: :
: :
: : Hi Wendy,
: :
: : Thank you!
: :
: : Do you slice with a potato peeler?
:
: No, I use a sharp knife adn they needn't be crazy thin.:
: : Do you cook them first? Fry them in EVOO? Any salt?
: :
:
: Sometimes I soften them in the microwave adn other times I bake
theslices
: on a baking sheet in the oven. I don't fry them as I do not use
lots of
: oil or other fats if possible. Not good for either my weight or
my
: stomach. Can set off the runs.
:
: Wendy
:

: Hi Wendy,

: Thank you!

: How do you slice them?

: -T

: --
Lengthwise, with a sharp knife. they do NOT have to be paper thin or
totally regular. It is not a prescision process.

Wendy


Hi Wendy,

Thank you! (You can tell how new I am to this.)


------------------------

I like to slice mine lengthways and pan fry each side using a dash of
olive oil to wet the pan only. Then when they are cool enough to handle
I roll them around a filling of marinated feta cheese or slice baby
peppers that have been stuffed with whatever. Put a toothpick in them to
hold it together, especially if using it as a party finger food. They
make a good side for most things. I can get both the feta and baby
peppers in most good delis or even some supermarket deli sections.

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Old 13-12-2013, 11:27 PM posted to alt.food.diabetic
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"Todd" wrote in message ...

On 12/13/2013 01:08 PM, Cheri wrote:

"Todd" wrote in message
...

How do you slice them?

-T


Get yourself a julienne peeler and peel the squash just like you would
a
potato. The julienne slicer makes lovely thin strips that very much
mimic pasta, not lasagna though, but other pasta dishes. I use mine
all
the time.



Thank you!

Do you have a favorite model?

-----

Claudia Schiffer?



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Old 14-12-2013, 01:05 AM posted to alt.food.diabetic
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Default Dinner tonight

I get the zucchini-like Mexican squash which a little lighter in color
and a bit milder in taste.

2 tbsp olive oil
2 small green summer squash (zucchini or tatuma)
3 cloves garlic, peeled and diced
1/2 yellow onion
1/2 red bell pepper
1/2 green bell pepper
4 or 5 mushrooms, thinly sliced
1/4 cup dry red wine
1 can petite diced tomatoes
3 tbsp shredded Romano cheese
3 Tbsp. Shredded Parmesan cheese
1 tsp dried basil
fresh ground pepper to taste.


Quarter the squash lengthways and put it in the skillet with chopped
fresh garlic and a half an onion in olive oil, then add diced red and
green peppers, mushrooms if I have any around, some dried basil (unless
I have fresh) a few grinds of pepper.

I let it saute for a while until veggies get soft then add 1/4 cup or so
of red wine and a can of diced tomatoes.

I grate some Parmesan and some Romano (imported) cheese on the veggies
and let them simmer for 15 minutes or so until most of the liquid is gone.

This makes enough for 4 servings. Since we are 2, we put the leftover
into a container to have another night. It gets better with age.

We had the veggie mix tonight with some red quinoa and some rib eye steak.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Old 14-12-2013, 01:19 AM posted to alt.food.diabetic
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On 12/13/2013 7:09 PM, Todd wrote:
On 12/13/2013 05:05 PM, Janet Wilder wrote:
I get the zucchini-like Mexican squash which a little lighter in color
and a bit milder in taste.

2 tbsp olive oil
2 small green summer squash (zucchini or tatuma)
3 cloves garlic, peeled and diced
1/2 yellow onion
1/2 red bell pepper
1/2 green bell pepper
4 or 5 mushrooms, thinly sliced
1/4 cup dry red wine
1 can petite diced tomatoes
3 tbsp shredded Romano cheese
3 Tbsp. Shredded Parmesan cheese
1 tsp dried basil
fresh ground pepper to taste.


Quarter the squash lengthways and put it in the skillet with chopped
fresh garlic and a half an onion in olive oil, then add diced red and
green peppers, mushrooms if I have any around, some dried basil (unless
I have fresh) a few grinds of pepper.

I let it saute for a while until veggies get soft then add 1/4 cup or so
of red wine and a can of diced tomatoes.

I grate some Parmesan and some Romano (imported) cheese on the veggies
and let them simmer for 15 minutes or so until most of the liquid is
gone.

This makes enough for 4 servings. Since we are 2, we put the leftover
into a container to have another night. It gets better with age.

We had the veggie mix tonight with some red quinoa and some rib eye
steak.


Hi Janet,

Oh Man! Thank you!

Quinoa is a bit high in carb. Have healed up enough to
tolerate it? Or just eat a tiny bit? What does it taste like?

-T


Well, it doesn't taste like chicken :-). It's a little crunchy and
slightly nutty. I make 1/4 cup for two people. I use vegetable broth as
the liquid (2 parts liquid to one part quinoa) and I put a pat of butter
in the pot. There are 24 g. of carbs in 14 cup dry quinoa. That's 12g.
per person.

Don't forget my DH has a pump and can bolus for the amount of carbs he
is eating.

With the tomatoes in the vegetable medley, he bolused for 30g. of carbs,
which was very conservative as I think the meal was less.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Old 14-12-2013, 03:18 AM posted to alt.food.diabetic
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"Todd" wrote in message ...

On 12/13/2013 03:23 PM, Ozgirl wrote:
I like to slice mine lengthways and pan fry each side using a dash of
olive oil to wet the pan only. Then when they are cool enough to
handle
I roll them around a filling of marinated feta cheese or slice baby
peppers that have been stuffed with whatever. Put a toothpick in them
to
hold it together, especially if using it as a party finger food. They
make a good side for most things. I can get both the feta and baby
peppers in most good delis or even some supermarket deli sections.



Hi Oz,

I like it! Must try it the next zukes I get.

What kind of peppers do you use?

Thank you!

-T
________

I thought the convo was about eggplant That's what I was talking
about. Zuchinni may not be wide enough. I buy the pre-stuffed peppers
and they are just shown as being baby peppers. I presume baby bell
peppers. I usually get the ones stuffed with bocconcini (soft, creamy
feta is ok too). They cut the ends off these small peppers and stuff
them like that with a bit of the stuffing hanging out. I notice some
recipes cut the little blighters in half lengthways and stuff them that
way. I like them the way I buy them.

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Old 14-12-2013, 03:24 AM posted to alt.food.diabetic
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"Todd" wrote in message
...
On 12/13/2013 01:08 PM, Cheri wrote:

"Todd" wrote in message
...

How do you slice them?

-T


Get yourself a julienne peeler and peel the squash just like you would a
potato. The julienne slicer makes lovely thin strips that very much
mimic pasta, not lasagna though, but other pasta dishes. I use mine all
the time.



Thank you!

Do you have a favorite model?


No, I just bought the cheap one at Walmart a few years ago and it's still
going.

Cheri

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Old 14-12-2013, 06:15 AM posted to alt.food.diabetic
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"Todd" wrote in message
...
On 12/13/2013 07:24 PM, Cheri wrote:

"Todd" wrote in message
...
On 12/13/2013 01:08 PM, Cheri wrote:

"Todd" wrote in message
...

How do you slice them?

-T

Get yourself a julienne peeler and peel the squash just like you would
a
potato. The julienne slicer makes lovely thin strips that very much
mimic pasta, not lasagna though, but other pasta dishes. I use mine all
the time.



Thank you!

Do you have a favorite model?


No, I just bought the cheap one at Walmart a few years ago and it's
still going.

Cheri



Hi Cheri,

Not to ask too stupid a question, but will a carrot/potato
peeler work in a similar manner?

-T


Not really. The julienne slicer has teeth that cut in thin strips as you
peel but looks very similiar to a regular potato peeler. The julienne slicer
really cuts a zucchini to look feel and act very much like spaghetti for
instance. I think the cost was around 2-3 dollars.

Cheri

Cheri



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Old 14-12-2013, 06:38 AM posted to alt.food.diabetic
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"Todd" wrote in message
...
On 12/13/2013 10:15 PM, Cheri wrote:


Not really. The julienne slicer has teeth that cut in thin strips as you
peel but looks very similiar to a regular potato peeler. The julienne
slicer really cuts a zucchini to look feel and act very much like
spaghetti for instance. I think the cost was around 2-3 dollars.

Cheri



Thank you! I just put one on my shopping list.


If you like pasta dishes, I know you will love the julienne peeler. Does
zucchini taste exactly like pasta? No, it does not, but when it's the same
size as pasta strands, with the same type of mouth feel, and you can twirl
it on a fork just like spaghetti...it's very satisfying. The sauce options
are endless.

Cheri

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Old 14-12-2013, 10:45 AM posted to alt.food.diabetic
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"Todd" wrote in message
...
On 12/13/2013 10:38 PM, Cheri wrote:

"Todd" wrote in message
...
On 12/13/2013 10:15 PM, Cheri wrote:


Not really. The julienne slicer has teeth that cut in thin strips as
you
peel but looks very similiar to a regular potato peeler. The julienne
slicer really cuts a zucchini to look feel and act very much like
spaghetti for instance. I think the cost was around 2-3 dollars.

Cheri



Thank you! I just put one on my shopping list.


If you like pasta dishes, I know you will love the julienne peeler. Does
zucchini taste exactly like pasta? No, it does not, but when it's the
same size as pasta strands, with the same type of mouth feel, and you
can twirl it on a fork just like spaghetti...it's very satisfying. The
sauce options are endless.

Cheri


Hi Cheri,

I did love my pasta. Now I love my steak, chicken ...

When I was first inducted into the pin cushion club,
I tried to make analogs. (Cauliflower mashed potatoes:
yuk!) Not so much now. If it is low carb and high fat,
I am your man. But it better taste good -- the fat goes
a long way toward that.

Your suggestion sound really good. Carbs, after all,
are only carriers for other flavors. I am looking
forward to the "sauce options are endless". (I am
getting really good at cream sauces too -- they are
really easy to make.

Thank you!


That's just not true for all carbs. Not true at all.

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Old 14-12-2013, 07:26 PM posted to alt.food.diabetic
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On 12/13/2013 9:02 PM, Todd wrote:

Hi Janet,

Makes sense. Thank you for the update. Is your DH a type 1,2 3c?

Thank you for the tips! Quinoa is suppose to be very good
for you. Wish it was lower carb.


My DH is type 2. It is a hereditary illness. His dad and one of his
paternal uncles contracted it at the same age, 40. He is now 72 and
very well controlled, but when he was in his mid 60's his new endo
decided that all the years of medication had pretty much ruined his
pancreas so she put him on multiple daily injections and he did so well
that she got Medicare to pay for a pump.

You would have to pry that pump out of his cold dead hands. His control
has never been better. His last A1C was 5.7 and I was in the hospital
unable to cook for him.

We travel a lot and can't always control the meals, but he has learned
to approximate carbs and will use his pump to cover. It can do a
multiple, long-term bolus which is extremely helpful on cruise ships.

He did gain some weight when he first went on insulin, but he's been
able to drop most of it.

I know a lot of people are afraid of insulin, but it's been a blessing
for him. The pills were his undoing. He is part of the Avandia law
suite and did get a settlement, but no amount of money will restore his
ability to walk up a hill or carry a small bag as he now lives with
congestive heart failure directly traced to the Avandia.

He still watches his carbs but they are not forbidden as the insulin
covers for them. We eat low carb, not no carb and I think he's healthier
for that.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Old 15-12-2013, 04:08 PM posted to alt.food.diabetic
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On 12/15/2013 1:48 AM, Todd wrote:
On 12/14/2013 11:26 AM, Janet Wilder wrote:
On 12/13/2013 9:02 PM, Todd wrote:

Hi Janet,

Makes sense. Thank you for the update. Is your DH a type 1,2 3c?

Thank you for the tips! Quinoa is suppose to be very good
for you. Wish it was lower carb.


My DH is type 2. It is a hereditary illness. His dad and one of his
paternal uncles contracted it at the same age, 40. He is now 72 and
very well controlled, but when he was in his mid 60's his new endo
decided that all the years of medication had pretty much ruined his
pancreas so she put him on multiple daily injections and he did so well
that she got Medicare to pay for a pump.

You would have to pry that pump out of his cold dead hands. His control
has never been better. His last A1C was 5.7 and I was in the hospital
unable to cook for him.

We travel a lot and can't always control the meals, but he has learned
to approximate carbs and will use his pump to cover. It can do a
multiple, long-term bolus which is extremely helpful on cruise ships.

He did gain some weight when he first went on insulin, but he's been
able to drop most of it.

I know a lot of people are afraid of insulin, but it's been a blessing
for him. The pills were his undoing. He is part of the Avandia law
suite and did get a settlement, but no amount of money will restore his
ability to walk up a hill or carry a small bag as he now lives with
congestive heart failure directly traced to the Avandia.

He still watches his carbs but they are not forbidden as the insulin
covers for them. We eat low carb, not no carb and I think he's healthier
for that.


Hi Janet,

Wonderful news on the control front. Horrible news on the drug
damage front. I personally hate the drugs and hope I never
have to go back on them. I am still not quite recovered
from the Metformin.

It is pretty hard to do "no carb". I am also low carb.
One day I think I hit about 4 carbs. (Not on purpose,
just what I ate that day.) Typically, I come in around
40 to 60.

My observation about insulin is that people get in trouble
with it when they overdo it to restore themselves to a
previous extremely high carb lifestyle. Sound like your
husband could teach a course on how to use insulin properly,
which is also very good news.

It is also a blessing that you are there for him and take
such good care of him. Tell him I said he need to kiss
your feet! :-)

-T


We take turns caring for each other. I've just come through a horrible
experience with small cell lung cancer. The chemo treatments worked on
the cancer, but it the chemo almost killed me. I spent a total of 48
days out of 3 months in the hospital. While I was ill he took excellent
care of me.

This was my second battle with cancer. I had a totally unrelated bout in
2006 and wound up with a ruptured colon from all the pain meds. He took
care of me then, too.

We very much appreciate each other.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Old 16-12-2013, 01:06 AM posted to alt.food.diabetic
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"Janet Wilder" wrote in message
eb.com...


We take turns caring for each other. I've just come through a horrible
experience with small cell lung cancer. The chemo treatments worked on
the cancer, but it the chemo almost killed me. I spent a total of 48
days out of 3 months in the hospital. While I was ill he took excellent
care of me.

This was my second battle with cancer. I had a totally unrelated bout in
2006 and wound up with a ruptured colon from all the pain meds. He took
care of me then, too.

We very much appreciate each other.

----

Here's hoping 2014 is a better year for you and your family, Janet xx



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