Question:
I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) thanks in advance, linda
Answers:
This post not CC'd by email On Mon, 29 Sep 2003 21:50:33 -0700, linda <2creus1spam~suxcharter.net wrote: I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) thanks in advance, linda G'day G'day Linda, You haven't mentioned meat. Meat suitable for casseroles is usually reasonably lean. How about onions? What about cauliflower? It is hard to know what vegetables are in season and reasonably priced where you live. Pearl barley contains carbohydrate that provides glucose as a more controlled rate than most other cereals. Part of the reason is that it is eaten as a whole grain rather than being finely milled into flour. Another factor is that it is high in soluble fibre, the sort that benefits T2 diabetics. The Japanese have had some success mixing it with rice to lower its glycemic index and make it more acceptable to T2 diabetics. Don't expect to get everything right in the first week. Best wishes, -- Quentin Grady ^ ^ / New Zealand, #,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin
Answers:
On Mon, 29 Sep 2003 21:50:33 -0700, linda <2creus1spam~suxcharter.net wrote: I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) thanks in advance, linda I started to write a list of our groceries and it got too long. A few hints: 1. Go to alt.food.diabetic and have a quick browse. 2. Don't go overboard - cut out the white starches as you said, but for most things it's not a matter of going without but of moderation and common sense. I have no problem with lentils in small amounts; if I remember correctly their GI is fairly low. 3. Have a look at the GI info at http://diabetes.about.com/l- ibrary/mendosagi/nmendosagi.htm and also http://diabetes.- about.com/gi/dynamic/offsite.htm?site=http://www.mendosa.- com/common%5Ffoods.htm 4. I remember that the range of cheeses in the supermarkets over there was woeful - find a good deli and experiment with cheeses and olives. I didn't see your earlier posts - do you have to lose weight as well as watch the BGs? If not, don't get hung up on lo-fat. If you do, email me direct and I'll send a cooking plan (remove spam) that is a lot more detailed than I can put here. Cheers Alan, T2, Oz
Answers:
"linda" <2creus1spam~suxcharter.net wrote in message news:2creus1spam-83EC58.21503329092003~corp.supernews.com... I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) thanks in advance, linda Hi there Linda, As Quentin said, you haven't mentioned meat. Chicken is a good place to start - it is so versatile - hot, cold, in soups, casseroles, sliced dices or on the bone. Then to make a meal a little more interesting, there's bacon or ham. In moderation, they add a bit of a lift. Count them as your salt allowance for the day. Red meats, trimmed of any visible fat and in moderation are good too. All meat, hot or cold, makes a nice "side dish" for salads. You say you hate fish, but what about other sea foods? I buy shelled frozen prawns, and a small defrosted hand full, on a cut avocado, and topped with a little dressing, is divine for an easy lunch. Now with the salads, try a little fruit in a tossed salad. Like some berries, or 4 to 6 small grapes, a slice of pear cut into cubes, and so on. It'll give that bland vegie salad a lift. Think about buying some really good quality olive oil (cold pressed virgin) and some wine or balsamic vinegar, and make your own delicious salad dressings. While you're shopping look for some small bottles of the more expensive, rarer oils, like macadamia or grape seed oil, for a different flavour. They'll last for ages in the refrigerator. Or some champagne vinegar! Since you only use a little at a time, they last well. I buy UHT cream to keep in the cupboard, and add a little of that to those same sort of dressings for a gooey mayonaise. When you steam those veges, any leftovers are great in your omelettes, with a little of that sharp cheese grated on them. Use olive oil to grease the pan, it's one of those things you need to ADD to your diet. Just don't re-use any oil that has previously been heated for cooking. You can also stir fry veges with it, and add the seasonings you CAN eat for flavour if you wish. Many vegetables have their own distinct flavours, anyway. There's a mulitiude to choose from, and mix and match. Also, many FRESH herbs are subtle in flavour, but add interest to a dish without being obvious. Don't overlook the snow peas, which are much less carby than regular peas, one eats the pod and all. Baby corn seems to be low carb too - it comes in cans if you can't buy fresh. Think of cauliflower as a "substitute" for carby things like pasta and potatoes, and try making your favourite recipes with that instead. My favourite is cauliflower bollinaise! Topped with a sprinkle of parmesan cheese. (Well, actually, my hubby reckons I shovel it on, but he doesn't like it much, anyway). For soups, I cook some chicken wings in a "Campbell's" chicken stock for a super rich broth, and after removing the bones, add as many low carb veges as I can think of. The stock already has salt in it. When it's done I add some diced cold chicken breast, and WALAH! Soup to die for. Or as an alternative, I make my own special mushroom soup - just gently fry some diced bacon, onions and mushrooms, then add a little cream, and some milk. Puree the lot in a blender, and it's thick and creamy. Wonderful on a cold day. Remember, the bacon is your salt. There's lots more, but don't abandon your old recipes. Just think about substitutions and small portions, and experiment. Have fun! Annette --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.521 / Virus Database: 319 - Release Date: 23/09/03
Answers:
There are a lot of good recipes for diabetics here: http://www.camacdonald.com/lc/Cookbook/Meat.html In many cases I have found that the diabetic cookbooks that are for sale out there are next to worthless, but YMMV. The site above has a lot of different categories and foods. It can't be downloaded now, but you can read individual recipes. Good luck. -- Cheri linda <2creus1spam~suxcharter.net wrote in message <2creus1spam-83EC58.21503329092003~corp.supernews.com... I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved)
Answers:
"linda" <2creus1spam~suxcharter.net wrote in message news:2creus1spam-83EC58.21503329092003~corp.supernews.com... I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) Save your money! I've bought or been given many diabetic cookbooks and for the most part they are worthless to me. Most of the recipes are for things I wouldn't eat anyway or they are loaded with carbs. One cookbook makes use of canned biscuits in about half of the recipes. That is the first book I bought and I found every recipe I tried from it to be inedible. It got to the point where my husband wouldn't eat anything I fixed until he was sure it wasn't a diabetic recipe. This was pathetic because I really am a good cook! Most of the newer cookbooks give you the nutritional breakdown for the recipes. That's really all you need. It might be difficult at first, but after a while, you'll be able to find ways to make many of your favorite recipes work for you, simply by omitting some things and adding others. I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. I buy fresh veggies twice a week. I bought a couple of containers from Tupperware that help keep my veggies fresh for a few days longer. They are rather expensive though and something I wouldn't normally have bought. But my neighbor invited me to a Tupperware/Pampered Chef party and I always feel like I have to buy something when I go to those things. The reason I bought two is so I can change the humidity levels on them. Carrots and celery can go in one, peppers in the other. I usually buy the bulk of my veggies when I do my major shopping for the week, but I always have to go back to the store about 5-6 days later for more veggies, bread and milk. Those things just do not keep well. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. What's wrong with cheddar? I eat the real stuff. It contains CLA (conjugated linoleic acid), and that aids in fat loss/muscle gain. Parmesan is another great cheese. It's fairly low in fat and high in calcium. And Feta cheese is great in salads. It's naturally low in fat and very flavorful so you don't need a lot of it. Simply crumble it with a fork so it breaks into tiny pieces. That way you can spread it throughout the salad. And you can now buy it in many different flavors! now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* I don't know what kind of diet you are on, but those soups would be doable for me. I should add that I don't do low carb. And if you make your own soup, you know exactly what goes in it. A basic soup for me starts with some sort of liquid. I often use chicken broth, but might also use beef broth, vegetable broth, tomato juice or vegetable cocktail. The tomato juice and vegetable cocktail do have some carbs, so keep that in mind. You can also mix them with some broth to lower the carb count. Then add plenty of non-starchy veggies. Good choices are onions, carrots, celery, bell peppers, mushrooms, and green beans. During the winter months, I always keep plenty of canned, frozen, or dehydrated veggies on hand so I can still make soup if I can't get out to get fresh veggies. Season your soup as desired. I usually add a bay leaf, parsley, Italian seasoning, salt and pepper. After the soup is cooked through, you can then add more starchy things as desired. What I do is to cook the starchy things separately. You can use a variety of things such as rice, canned beans, noodles, barley, or even potatoes. Ladle up the soup base into bowls, then add the starchy stuff to the individual bowls. That way you have control over how many carbs are going into your bowl. You can have less (if need be) and your family can have more! I've found this is one way I can still enjoy rice. I might only get a tiny bit, but it seems like a lot more when it is mixed in the soup. I've also found that canned, French style green beans make the soup seem like it has noodles in it. Another favorite soup is French Onion. But if you get it in a restaurant, you never know what they put in it. Sometimes they add sugar to get the onions to carmelize more quickly. And they might put more bread in there than you'd want. I've come up with an easy way to make it at home. Or at least a fairly good substitute for it. Start with plenty of onions, cut in rings, then cut the rings in half. I usually use mainly yellow onions, but I'll sometimes mix in a purple onion or two. These get sauteed in a mixture of butter and olive oil. I use just enough to keep them from sticking. I also use a non-stick skillet. So really very little fat is needed. Cook them until they get nicely dark and carmelized. Keep stirring and flipping them so they don't burn. This part can take up to a half an hour. But it's essential to get them really brown for the best flavor. I then add them to a big pot of beef broth which I've seasoned with a little Maggi, pepper, and perhaps some salt. Heat this through and cook for at least a half an hour. Then toast up some bread. Cut the bread into little pieces and add to the individual soup bowls. Again, you can measure out the bread so you know how much you are getting. You may only be able to eat a couple of small cubes, but they will seem like more when mixed in the soup. Top this with some cheese. I use a mixture of Parmesan, Swiss or Gruyere, and Mozzarella. Ladle the hot soup over the cheese. This will quickly melt the cheese and spread it throughout the soup. It won't be quite the same as a soup topped with cheese and browned in the oven, but I actually prefer it this way. When you brown the cheese over the top, much of your cheese adheres to the outside of the bowl and you don't get to eat it anyway! Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) I hate fish too, with the exception of tuna. But I do like spicy Mexican food. What are some of your favorite foods? Look at the recipes and see if there are changes you can make. If you like macaroni and cheese, you can make it with less carbs by making your own. Make the white sauce rather thin to cut back on the carbs. Add plenty of cheese and some broccoli. That's if you like broccoli. I can't stand cooked broccoli, so this wouldn't work for me. Green beans can be added to almost any kind of casserole in lieu of some of the pasta. This will help to cut down on the carbs. A quick dish that my husband's family likes to make is eggs and peppers. It takes a special kind of pepper that may or may not be available where you live. They go by the name of Italianelle, Cubanelle, or simply Frying Peppers. They look somewhat like a Bell pepper, but are usually a pale green and are longer and thinner than a Bell. They also have a much thinner skin and flesh. You can use bell peppers if you can't find this kind, but they're not quite as good. Cut the peppers into strips (remove the seeds as you go), then fry in a little olive oil and garlic. If I'm making this for myself, I'll omit the garlic. I'm not much of a garlic lover. When the peppers are soft, add some beaten eggs. Cook them like you would scrambled eggs. This can be served as is or made into a sandwich with Italian bread. The way I've seen it eaten is to take one slice of bread and pile it high with the eggs and peppers. The bread is then folded over and eaten out of hand. If you're not able to tolerate bread, then just plate it up and eat it with a fork! Pizza can be made using flour tortillas, pita bread sliced through to make two thin rounds, or split English muffins as a base. Or you can omit the base totally. Use a shallow dish, and put a layer of chopped, cooked tomatoes with Italian seasoning, then top with some cheese and whatever meats and vegetables you like. Bake it in the oven or put it in the microwave. If you like Lasagna, you can lower the carbs by adding a layer of vegetables between the noodles. Or you can make it using all vegetables and no noodles! I like to use a layer of zuchinni slices and onions. Sautee these until soft before layering them in. I also add plenty of chopped spinach to my cheese mixture. I do usually buy the low fat Ricotta cheese. I haven't noticed much difference in the taste and texture between that and the full fat kind. Cottage cheese can be used if you have no Ricotta. Whip it up with an emersion blender for better texture. You might also check the diabetes food newsgroup. That particular group generally doesn't get much traffic, but if you ask for recipes there, people will post them. -- Type 2 http://users.bestweb.net/~jbove/
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Hello Linda: here is a link to the American Diabetes Associations web site on nutrition. http://www.diabetes.org/health/nutrition/default.jsp for me the types of foods i eat have not changed - only the amounts have changed. on my last A1C i was 5.1. i was lost until with the help of a dietitian i got a diet that works for me.good luck "linda" <2creus1spam~suxcharter.net wrote in message news:2creus1spam-83EC58.21503329092003~corp.supernews.com... I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) thanks in advance, linda
Answers:
In article <jn8invc0g0639664fs1707ekmo1nf9jmrq~4ax.com, Quentin Grady <quentin~paradise.net.nz wrote: G'day G'day Linda, You haven't mentioned meat. Meat suitable for casseroles is usually reasonably lean. How about onions? What about cauliflower? It is hard to know what vegetables are in season and reasonably priced where you live. Pearl barley contains carbohydrate that provides glucose as a more controlled rate than most other cereals. Part of the reason is that it is eaten as a whole grain rather than being finely milled into flour. Another factor is that it is high in soluble fibre, the sort that benefits T2 diabetics. The Japanese have had some success mixing it with rice to lower its glycemic index and make it more acceptable to T2 diabetics. Don't expect to get everything right in the first week. Best wishes, -- Quentin Grady ^ ^ / New Zealand, #,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Hi Quentin, No I forgot to mention meat. duh... :) I like chicken, pork, ham, beef,turkey. I'll eat tuna fish if it's albacore in water with lots of lemon and some kind of mayo even if it's diet. I don't eat seafood otherwise. No shellfish, nothing. I use onions a lot in cooking. I don't eat them unless they're cut up small in a cassarole or other dish like potatoe salad. which is probably off my list now and that bums me out. I've been told I make a mean potatoe salad. I eat cauliflower raw. cooked it's kind of bland. I'd need to figure out ways to make it palatable. Food in season here now are winter squash like butternut or acorn, apples, pears. Not sure what else. I can get pretty much what I need though as they import from all over the place. It's just more expensive. We've got fruit from N.Zealand and Hawaii along with warm weather crops up from southern Calif and Florida etc. I'm in Northern Calififornia. Up close to Oregon so we get some real nice apples, pears and cherries. Walla Walla onions are sweet but they're harder to find. So it's not really too bad. Mostly, it's the money right now as I just moved and social security cut down my sons allowance due to a mistake that will take them a month to sort out. This month will be very tight. (october) It's funny you mention pearl barley. I actually do have some of that but don't know what to do with it. Soups I guess? Thanks for the info though. I appreciate it. I'm on a learning curve and need to absorb what all you folks have experienced. linda
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hi Alan, In article <0vainvkvi05c92tav7ecril06dc2tm9klm~4ax.com, loralspam~ozconnect.net wrote: I started to write a list of our groceries and it got too long. A few hints: 1. Go to alt.food.diabetic and have a quick browse. 2. Don't go overboard - cut out the white starches as you said, but for most things it's not a matter of going without but of moderation and common sense. I have no problem with lentils in small amounts; if I remember correctly their GI is fairly low. 3. Have a look at the GI info at http://diabetes.about.com- /library/mendosagi/nmendosagi.htm and also http://diabe- tes.about.com/gi/dynamic/offsite.htm?site=http://www.me- ndosa.com/c ommon%5Ffoods.htm 4. I remember that the range of cheeses in the supermarkets over there was woeful - find a good deli and experiment with cheeses and olives. I'll check out those sites. What cheeses did you have in mind that we may not have? I love olives. (green ones) I was stationed in spain for two years and had developed a love for them and first press extra virgin olive oil. I didn't see your earlier posts - do you have to lose weight as well as watch the BGs? If not, don't get hung up on lo-fat. If you do, email me direct and I'll send a cooking plan (remove spam) that is a lot more detailed than I can put here. Cheers Alan, T2, Oz I do have to loose a lot of weight. And I need to start walking or something low impact. There is a Curves (womans health club) in the next town over that I wanted to join but they will have to wait a month or so. I thank you for the offer of the cooking plan. Anything you can give me, I would appreciate. linda
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In article <blbes3$a659m$1~ID-194908.news.uni-berlin.de, "Annette" <acianthus~bigpond.com wrote: Hi there Linda, As Quentin said, you haven't mentioned meat. Chicken is a good place to start - it is so versatile - hot, cold, in soups, casseroles, sliced dices or on the bone. Then to make a meal a little more interesting, there's bacon or ham. In moderation, they add a bit of a lift. Count them as your salt allowance for the day. Red meats, trimmed of any visible fat and in moderation are good too. All meat, hot or cold, makes a nice "side dish" for salads. Yes, I saw that afterwards. I do like meat, it's just rather expensive. I need to get a freezer or something so I can buy bulk. that would save some money. My son will love it. He say's I don't get enough meat. ;-) Any meat I get would have to be lean so that's good. I do enjoy a nice whole smoked virgina ham but I'll just get a smaller piece. My blood pressure is way too high even with three medications so I have to watch the salt. The problem with salads is how fast it spoils and how sick I get of it after a few days. I've got to find some other veggies that I can use also if I want to stick with the plan. something to break up the salads. You say you hate fish, but what about other sea foods? I buy shelled frozen prawns, and a small defrosted hand full, on a cut avocado, and topped with a little dressing, is divine for an easy lunch. the only seafood I eat is canned in water albacore tuna. with lots of lemon and it has to be made up like tuna salad or something with mayo. diet mayo maybe but mayo. my mothers father had a schooner and that was all she had to eat most her younger life and I inherited her dislike for all things seafood. No shellfish or anything. just the smell makes me want to get sick. I guess I'll have to take those fish oil capsules. Now with the salads, try a little fruit in a tossed salad. Like some berries, or 4 to 6 small grapes, a slice of pear cut into cubes, and so on. It'll give that bland vegie salad a lift. Think about buying some really good quality olive oil (cold pressed virgin) and some wine or balsamic vinegar, and make your own delicious salad dressings. While you're shopping look for some small bottles of the more expensive, rarer oils, like macadamia or grape seed oil, for a different flavour. They'll last for ages in the refrigerator. Or some champagne vinegar! Since you only use a little at a time, they last well. I buy UHT cream to keep in the cupboard, and add a little of that to those same sort of dressings for a gooey mayonaise. I do like a nice wine vinegar dressing with real wine. that cooking wine isn't so hot. I was living with someone who was 9 years clean ( alcoholic/drug addict) and I didn't want to bring anything into the house that may cause him to fall back after working so hard to stay clean. But I'd like to do the glass of red wine a day like they say. It's supposed to help. I do like first press extra virgin olive oil. I use canola oil sometimes in baking where olive oil may not be appropriate. May I ask, what is UHT cream? I eat yogurt so would that help? I need something to replace my mayo and ranch or thousand island dressings. I guess I could do the low fat thing but I read about the trans fats and that is scary. When you steam those veges, any leftovers are great in your omelettes, with a little of that sharp cheese grated on them. Use olive oil to grease the pan, it's one of those things you need to ADD to your diet. Just don't re-use any oil that has previously been heated for cooking. You can also stir fry veges with it, and add the seasonings you CAN eat for flavour if you wish. Many vegetables have their own distinct flavours, anyway. I like Mrs Dash and Natures seasonings along with a few other things but I'm one of those boring people who actually likes the taste of the veggies without a lot of goo on them. I do need to watch my salt. There's a mulitiude to choose from, and mix and match. Also, many FRESH herbs are subtle in flavour, but add interest to a dish without being obvious. Don't overlook the snow peas, which are much less carby than regular peas, one eats the pod and all. Baby corn seems to be low carb too - it comes in cans if you can't buy fresh. that's good to know. I love snow peas. by baby corn do you mean small kernels or those tiny corn cobs you see in salad bars? Think of cauliflower as a "substitute" for carby things like pasta and potatoes, and try making your favourite recipes with that instead. My favourite is cauliflower bollinaise! Topped with a sprinkle of parmesan cheese. (Well, actually, my hubby reckons I shovel it on, but he doesn't like it much, anyway). *grin* it would be different. fettucini alfredo with cauliflower? Mashed cauliflower and gravy? how do you make bollinaise? I've never had it but it sounds rich. Yes, what will be hard is cooking for me and my son. He doesn't need to loose weight or anything but loves meat. He hates most cooked veggies though. (very stubborn aspie) <--asperger syndrome. I'm thankful for any small victory I have with him. He thinks he knows everything. (21) For soups, I cook some chicken wings in a "Campbell's" chicken stock for a super rich broth, and after removing the bones, add as many low carb veges as I can think of. The stock already has salt in it. When it's done I add some diced cold chicken breast, and WALAH! Soup to die for. Or as an alternative, I make my own special mushroom soup - just gently fry some diced bacon, onions and mushrooms, then add a little cream, and some milk. Puree the lot in a blender, and it's thick and creamy. Wonderful on a cold day. Remember, the bacon is your salt. that's an idea. I usually wind up skinning a bird and boiling it for a lower fat broth. then use the meat for soup and other things. My cat thinks I'm doing it for him, since his vet said he can't eat most things anymore. *smiles* I usually put in noodles (along with celery and carrots and onions) but I'll have to find other things like chunky veggies I suppose. There's lots more, but don't abandon your old recipes. Just think about substitutions and small portions, and experiment. Have fun! Annette Yes, I will see how to modify my favorites. I'll bounce things off people here from time to time too. Thanks for your help Annette. linda
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In article <WGeeb.422$w56.257~news.inreach.com, "Cheri" <gservice~inreach.com-nogarbage wrote: There are a lot of good recipes for diabetics here: http://www.camacdonald.com/lc/Cookbook/Meat.html In many cases I have found that the diabetic cookbooks that are for sale out there are next to worthless, but YMMV. The site above has a lot of different categories and foods. It can't be downloaded now, but you can read individual recipes. Good luck. -- Cheri I'll check it out. Thanks Cheri linda (like your name)
Answers:
Hi Julie, In article <vniv0dl3atp88a~corp.supernews.com, "Julie Bove" <jnospambove~bestweb.net wrote: "linda" <2creus1spam~suxcharter.net wrote in message news:- 2creus1spam-83EC58.21503329092003~corp.supernews.com... I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) Save your money! I've bought or been given many diabetic cookbooks and for the most part they are worthless to me. Most of the recipes are for things I wouldn't eat anyway or they are loaded with carbs. One cookbook makes use of canned biscuits in about half of the recipes. That is the first book I bought and I found every recipe I tried from it to be inedible. It got to the point where my husband wouldn't eat anything I fixed until he was sure it wasn't a diabetic recipe. This was pathetic because I really am a good cook! that is what others have said also. I guess I'll check into alternatives to use instead of a particular ingredient. I was raised in a very large poor family and we ate a lot of things that would make you cringe. beans and starchy filling meals. I have to stop eating that comfort food now. Most of the newer cookbooks give you the nutritional breakdown for the recipes. That's really all you need. It might be difficult at first, but after a while, you'll be able to find ways to make many of your favorite recipes work for you, simply by omitting some things and adding others. I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. I buy fresh veggies twice a week. I bought a couple of containers from Tupperware that help keep my veggies fresh for a few days longer. They are rather expensive though and something I wouldn't normally have bought. But my neighbor invited me to a Tupperware/Pampered Chef party and I always feel like I have to buy something when I go to those things. The reason I bought two is so I can change the humidity levels on them. Carrots and celery can go in one, peppers in the other. I usually buy the bulk of my veggies when I do my major shopping for the week, but I always have to go back to the store about 5-6 days later for more veggies, bread and milk. Those things just do not keep well. I've tried to limit my spending to a couple times a month but there isn't a costco close by here so I'll have to do what you do now. And learn to plan my meals so I don't buy too much of everything too soon. I have a pampered chef spatula that I love. I wish someone would have a party around here. It never stains or melts or anything. guaranteed for life. I keep wetting down my lettuce and celery and shaking it out to make it last longer. I may check into those type containers you have. that may be better. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. What's wrong with cheddar? I eat the real stuff. It contains CLA (conjugated linoleic acid), and that aids in fat loss/muscle gain. Parmesan is another great cheese. It's fairly low in fat and high in calcium. And Feta cheese is great in salads. It's naturally low in fat and very flavorful so you don't need a lot of it. Simply crumble it with a fork so it breaks into tiny pieces. That way you can spread it throughout the salad. And you can now buy it in many different flavors! yum. that will help. I like feta cheese and of course the harder cheeses. I read somewhere that the harder the cheese, the more the saturated fats they contain. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* I don't know what kind of diet you are on, but those soups would be doable for me. Who knows what a nutritionist will tell me when I get to see one. I know my weight is way too high, my blood pressure is too and carbs seem to make me spike very high which I read today is very serious. I should add that I don't do low carb. And if you make your own soup, you know exactly what goes in it. A basic soup for me starts with some sort of liquid. I often use chicken broth, but might also use beef broth, vegetable broth, tomato juice or vegetable cocktail. The tomato juice and vegetable cocktail do have some carbs, so keep that in mind. You can also mix them with some broth to lower the carb count. Then add plenty of non-starchy veggies. Good choices are onions, carrots, celery, bell peppers, mushrooms, and green beans. During the winter months, I always keep plenty of canned, frozen, or dehydrated veggies on hand so I can still make soup if I can't get out to get fresh veggies. Season your soup as desired. I usually add a bay leaf, parsley, Italian seasoning, salt and pepper. After the soup is cooked through, you can then add more starchy things as desired. What I do is to cook the starchy things separately. You can use a variety of things such as rice, canned beans, noodles, barley, or even potatoes. Ladle up the soup base into bowls, then add the starchy stuff to the individual bowls. That way you have control over how many carbs are going into your bowl. You can have less (if need be) and your family can have more! I've found this is one way I can still enjoy rice. I might only get a tiny bit, but it seems like a lot more when it is mixed in the soup. I've also found that canned, French style green beans make the soup seem like it has noodles in it. I usually start with dried pinto's, navy beans or lentils. I soak them overnight and drain the water often to reduce gas. what I probably will have to do is cook them in advance and freeze them so I can add a few here and there instead of a thick bean soup. Those are some good ideas you mention, like the buying canned for when you can't get into town for fresh and the french cut green beans. Another favorite soup is French Onion. But if you get it in a restaurant, you never know what they put in it. Sometimes they add sugar to get the onions to carmelize more quickly. And they might put more bread in there than you'd want. I've come up with an easy way to make it at home. Or at least a fairly good substitute for it. Start with plenty of onions, cut in rings, then cut the rings in half. I usually use mainly yellow onions, but I'll sometimes mix in a purple onion or two. These get sauteed in a mixture of butter and olive oil. I use just enough to keep them from sticking. I also use a non-stick skillet. So really very little fat is needed. Cook them until they get nicely dark and carmelized. Keep stirring and flipping them so they don't burn. This part can take up to a half an hour. But it's essential to get them really brown for the best flavor. I then add them to a big pot of beef broth which I've seasoned with a little Maggi, pepper, and perhaps some salt. Heat this through and cook for at least a half an hour. Then toast up some bread. Cut the bread into little pieces and add to the individual soup bowls. Again, you can measure out the bread so you know how much you are getting. You may only be able to eat a couple of small cubes, but they will seem like more when mixed in the soup. Top this with some cheese. I use a mixture of Parmesan, Swiss or Gruyere, and Mozzarella. Ladle the hot soup over the cheese. This will quickly melt the cheese and spread it throughout the soup. It won't be quite the same as a soup topped with cheese and browned in the oven, but I actually prefer it this way. When you brown the cheese over the top, much of your cheese adheres to the outside of the bowl and you don't get to eat it anyway! what is Maggi? is there another name for it? Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) I hate fish too, with the exception of tuna. But I do like spicy Mexican food. What are some of your favorite foods? Look at the recipes and see if there are changes you can make. If you like macaroni and cheese, you can make it with less carbs by making your own. Make the white sauce rather thin to cut back on the carbs. Add plenty of cheese and some broccoli. That's if you like broccoli. I can't stand cooked broccoli, so this wouldn't work for me. Green beans can be added to almost any kind of casserole in lieu of some of the pasta. This will help to cut down on the carbs. I love macaroni and cheese. fettucini alfredo, roast beef with mashed potatoes and dark gravy, spaghetti and meat sauce or meatballs, chicken cassarole. (white sauce with mixed veggies and chicken with a bisquick topping) tater tot cassarole or shepherds pie. tater tot cassarole is basically ground beef with cream of chicken soup mixted thru it with tater tots on top. Maybe some green beans. my version of shepherds pie is ground beef with corn and mashed potatoes on top that is baked until browned on top. Let's see, what else... Homemade buttermilk pancakes with margerine and no syrup, rice pudding baked with raisins or chilled without, cherrios's with bannanas or corn flakes with peaches. rice chex with blueberries. Zoom (hot cereal) with raisins and oat bran hot cereal or malt o meal with rasins. Tomatoe sandwiches or cucumber sandwiches both must have mayo and salt and pepper. baked beans with hebrew national beef hot dogs or polish. (don't like many brands of h.dogs) those are things I love. finding ways to modify them will be a challenge. A quick dish that my husband's family likes to make is eggs and peppers. It takes a special kind of pepper that may or may not be available where you live. They go by the name of Italianelle, Cubanelle, or simply Frying Peppers. They look somewhat like a Bell pepper, but are usually a pale green and are longer and thinner than a Bell. They also have a much thinner skin and flesh. You can use bell peppers if you can't find this kind, but they're not quite as good. Cut the peppers into strips (remove the seeds as you go), then fry in a little olive oil and garlic. If I'm making this for myself, I'll omit the garlic. I'm not much of a garlic lover. When the peppers are soft, add some beaten eggs. Cook them like you would scrambled eggs. This can be served as is or made into a sandwich with Italian bread. The way I've seen it eaten is to take one slice of bread and pile it high with the eggs and peppers. The bread is then folded over and eaten out of hand. If you're not able to tolerate bread, then just plate it up and eat it with a fork! I don't think we have them here. I'd use regular bell peppers. It sounds like the way I make my omeletes or scrambled. I use peppers all the time. and some onion. I do like garlic sometimes. fresh garlic. I couldn't just eat it without bread though. I'd just have to limit it. Pizza can be made using flour tortillas, pita bread sliced through to make two thin rounds, or split English muffins as a base. Or you can omit the base totally. Use a shallow dish, and put a layer of chopped, cooked tomatoes with Italian seasoning, then top with some cheese and whatever meats and vegetables you like. Bake it in the oven or put it in the microwave. I've done the pizza with tortillas before. it's do-able. and with english muffins. but that is bread too. If you like Lasagna, you can lower the carbs by adding a layer of vegetables between the noodles. Or you can make it using all vegetables and no noodles! I like to use a layer of zuchinni slices and onions. Sautee these until soft before layering them in. I also add plenty of chopped spinach to my cheese mixture. I do usually buy the low fat Ricotta cheese. I haven't noticed much difference in the taste and texture between that and the full fat kind. Cottage cheese can be used if you have no Ricotta. Whip it up with an emersion blender for better texture. You might also check the diabetes food newsgroup. That particular group generally doesn't get much traffic, but if you ask for recipes there, people will post them. I will. Thanks Julie. Lots of good ideas and "food" for thought. Linda -- Type 2 http://users.bestweb.net/~jbove/
Answers:
In article <1064932984.778375~nntp.acecape.com, "Shadow Spirit" <NoTed~MyEmail.com wrote: Hello Linda: here is a link to the American Diabetes Associations web site on nutrition. http://www.diabetes.org/health/nutrition/default.jsp for me the types of foods i eat have not changed - only the amounts have changed. on my last A1C i was 5.1. i was lost until with the help of a dietitian i got a diet that works for me.good luck Hi "Shadow Spirit", I thank you for the URL. I'll add it to my list to check into. I may have to go on insulin sometime soon but I'm only taking glyberide and metformin now. I am having spikes that I understand are rather dangerous so I may need to get ahold of a doctor here rather than wait the six months to see one at the VA. (moved recently) My question is this...what is this A1C that I see everyone speaking of? Is it a test or a value from a test? linda
Answers:
I keep my lettuce fresh by rinsing, then tearing into pieces and putting into a large tupperware lined with paper towel. Use several layers. The towels absorb the extra moisture. Sitting in water and exposure to air is what can make lettuce go bad. I also use leaf lettuce rather than iceberg. For a change of pace, try fresh spinach. Fresh spinach, red onion, feta cheese and olives and you have a great lunch. Add a slice of lo carb bread or a Wasa cracker to round it out. -- c website http://www.plazaearth.com/philo "linda" <2creus1spam~suxcharter.net wrote in message news:2creus1spam-1907A9.12525730092003~corp.supernews.com... Hi Julie, In article <vniv0dl3atp88a~corp.supernews.com, "Julie Bove" <jnospambove~bestweb.net wrote: "linda" <2creus1spam~suxcharter.net wrote in message new- s:2creus1spam-83EC58.21503329092003~corp.supernews.com... I have the general idea about starchy foods like pasta, potatoes, beans, breads and veggies like corn and peas. I have no diabetic cookbook yet and may not have the cash until next month to buy books and such anyway. (just moved) Save your money! I've bought or been given many diabetic cookbooks and for the most part they are worthless to me. Most of the recipes are for things I wouldn't eat anyway or they are loaded with carbs. One cookbook makes use of canned biscuits in about half of the recipes. That is the first book I bought and I found every recipe I tried from it to be inedible. It got to the point where my husband wouldn't eat anything I fixed until he was sure it wasn't a diabetic recipe. This was pathetic because I really am a good cook! that is what others have said also. I guess I'll check into alternatives to use instead of a particular ingredient. I was raised in a very large poor family and we ate a lot of things that would make you cringe. beans and starchy filling meals. I have to stop eating that comfort food now. Most of the newer cookbooks give you the nutritional breakdown for the recipes. That's really all you need. It might be difficult at first, but after a while, you'll be able to find ways to make many of your favorite recipes work for you, simply by omitting some things and adding others. I'm drawing a blank on what to buy other than salad materials and veggies that I'll probably steam. they won't stay with me very long and spoil so rapidly. I buy fresh veggies twice a week. I bought a couple of containers from Tupperware that help keep my veggies fresh for a few days longer. They are rather expensive though and something I wouldn't normally have bought. But my neighbor invited me to a Tupperware/Pampered Chef party and I always feel like I have to buy something when I go to those things. The reason I bought two is so I can change the humidity levels on them. Carrots and celery can go in one, peppers in the other. I usually buy the bulk of my veggies when I do my major shopping for the week, but I always have to go back to the store about 5-6 days later for more veggies, bread and milk. Those things just do not keep well. I've tried to limit my spending to a couple times a month but there isn't a costco close by here so I'll have to do what you do now. And learn to plan my meals so I don't buy too much of everything too soon. I have a pampered chef spatula that I love. I wish someone would have a party around here. It never stains or melts or anything. guaranteed for life. I keep wetting down my lettuce and celery and shaking it out to make it last longer. I may check into those type containers you have. that may be better. eggs, I guess for omeletes and scrambled. hard boiled too. what about cheeses? unfortunately, I prefer the harder cheeses like a good sharp cheddar. I hate the low fat cheese that reminds me of plastic. I'd just go without. What's wrong with cheddar? I eat the real stuff. It contains CLA (conjugated linoleic acid), and that aids in fat loss/muscle gain. Parmesan is another great cheese. It's fairly low in fat and high in calcium. And Feta cheese is great in salads. It's naturally low in fat and very flavorful so you don't need a lot of it. Simply crumble it with a fork so it breaks into tiny pieces. That way you can spread it throughout the salad. And you can now buy it in many different flavors! yum. that will help. I like feta cheese and of course the harder cheeses. I read somewhere that the harder the cheese, the more the saturated fats they contain. now that the weather is getting a bit cooler, I can make soup. I guess my pinto and pasta soup is out though as is lentil. *sigh* I don't know what kind of diet you are on, but those soups would be doable for me. Who knows what a nutritionist will tell me when I get to see one. I know my weight is way too high, my blood pressure is too and carbs seem to make me spike very high which I read today is very serious. I should add that I don't do low carb. And if you make your own soup, you know exactly what goes in it. A basic soup for me starts with some sort of liquid. I often use chicken broth, but might also use beef broth, vegetable broth, tomato juice or vegetable cocktail. The tomato juice and vegetable cocktail do have some carbs, so keep that in mind. You can also mix them with some broth to lower the carb count. Then add plenty of non-starchy veggies. Good choices are onions, carrots, celery, bell peppers, mushrooms, and green beans. During the winter months, I always keep plenty of canned, frozen, or dehydrated veggies on hand so I can still make soup if I can't get out to get fresh veggies. Season your soup as desired. I usually add a bay leaf, parsley, Italian seasoning, salt and pepper. After the soup is cooked through, you can then add more starchy things as desired. What I do is to cook the starchy things separately. You can use a variety of things such as rice, canned beans, noodles, barley, or even potatoes. Ladle up the soup base into bowls, then add the starchy stuff to the individual bowls. That way you have control over how many carbs are going into your bowl. You can have less (if need be) and your family can have more! I've found this is one way I can still enjoy rice. I might only get a tiny bit, but it seems like a lot more when it is mixed in the soup. I've also found that canned, French style green beans make the soup seem like it has noodles in it. I usually start with dried pinto's, navy beans or lentils. I soak them overnight and drain the water often to reduce gas. what I probably will have to do is cook them in advance and freeze them so I can add a few here and there instead of a thick bean soup. Those are some good ideas you mention, like the buying canned for when you can't get into town for fresh and the french cut green beans. Another favorite soup is French Onion. But if you get it in a restaurant, you never know what they put in it. Sometimes they add sugar to get the onions to carmelize more quickly. And they might put more bread in there than you'd want. I've come up with an easy way to make it at home. Or at least a fairly good substitute for it. Start with plenty of onions, cut in rings, then cut the rings in half. I usually use mainly yellow onions, but I'll sometimes mix in a purple onion or two. These get sauteed in a mixture of butter and olive oil. I use just enough to keep them from sticking. I also use a non-stick skillet. So really very little fat is needed. Cook them until they get nicely dark and carmelized. Keep stirring and flipping them so they don't burn. This part can take up to a half an hour. But it's essential to get them really brown for the best flavor. I then add them to a big pot of beef broth which I've seasoned with a little Maggi, pepper, and perhaps some salt. Heat this through and cook for at least a half an hour. Then toast up some bread. Cut the bread into little pieces and add to the individual soup bowls. Again, you can measure out the bread so you know how much you are getting. You may only be able to eat a couple of small cubes, but they will seem like more when mixed in the soup. Top this with some cheese. I use a mixture of Parmesan, Swiss or Gruyere, and Mozzarella. Ladle the hot soup over the cheese. This will quickly melt the cheese and spread it throughout the soup. It won't be quite the same as a soup topped with cheese and browned in the oven, but I actually prefer it this way. When you brown the cheese over the top, much of your cheese adheres to the outside of the bowl and you don't get to eat it anyway! what is Maggi? is there another name for it? Any good recipes to help a newbie? (btw...I can't eat spicy food and hate fish) I hate fish too, with the exception of tuna. But I do like spicy Mexican food. What are some of your favorite foods? Look at the recipes and see if there are changes you can make. If you like macaroni and cheese, you can make it with less carbs by making your own. Make the white sauce rather thin to cut back on the carbs. Add plenty of cheese and some broccoli. That's if you like broccoli. I can't stand cooked broccoli, so this wouldn't work for me. Green beans can be added to almost any kind of casserole in lieu of some of the pasta. This will help to cut down on the carbs. I love macaroni and cheese. fettucini alfredo, roast beef with mashed potatoes and dark gravy, spaghetti and meat sauce or meatballs, chicken cassarole. (white sauce with mixed veggies and chicken with a bisquick topping) tater tot cassarole or shepherds pie. tater tot cassarole is basically ground beef with cream of chicken soup mixted thru it with tater tots on top. Maybe some green beans. my version of shepherds pie is ground beef with corn and mashed potatoes on top that is baked until browned on top. Let's see, what else... Homemade buttermilk pancakes with margerine and no syrup, rice pudding baked with raisins or chilled without, cherrios's with bannanas or corn flakes with peaches. rice chex with blueberries. Zoom (hot cereal) with raisins and oat bran hot cereal or malt o meal with rasins. Tomatoe sandwiches or cucumber sandwiches both must have mayo and salt and pepper. baked beans with hebrew national beef hot dogs or polish. (don't like many brands of h.dogs) those are things I love. finding ways to modify them will be a challenge. A quick dish that my husband's family likes to make is eggs and peppers. It takes a special kind of pepper that may or may not be available where you live. They go by the name of Italianelle, Cubanelle, or simply Frying Peppers. They look somewhat like a Bell pepper, but are usually a pale green and are longer and thinner than a Bell. They also have a much thinner skin and flesh. You can use bell peppers if you can't find this kind, but they're not quite as good. Cut the peppers into strips (remove the seeds as you go), then fry in a little olive oil and garlic. If I'm making this for myself, I'll omit the garlic. I'm not much of a garlic lover. When the peppers are soft, add some beaten eggs. Cook them like you would scrambled eggs. This can be served as is or made into a sandwich with Italian bread. The way I've seen it eaten is to take one slice of bread and pile it high with the eggs and peppers. The bread is then folded over and eaten out of hand. If you're not able to tolerate bread, then just plate it up and eat it with a fork! I don't think we have them here. I'd use regular bell peppers. It sounds like the way I make my omeletes or scrambled. I use peppers all the time. and some onion. I do like garlic sometimes. fresh garlic. I couldn't just eat it without bread though. I'd just have to limit it. Pizza can be made using flour tortillas, pita bread sliced through to make two thin rounds, or split English muffins as a base. Or you can omit the base totally. Use a shallow dish, and put a layer of chopped, cooked tomatoes with Italian seasoning, then top with some cheese and whatever meats and vegetables you like. Bake it in the oven or put it in the microwave. I've done the pizza with tortillas before. it's do-able. and with english muffins. but that is bread too. If you like Lasagna, you can lower the carbs by adding a layer of vegetables between the noodles. Or you can make it using all vegetables and no noodles! I like to use a layer of zuchinni slices and onions. Sautee these until soft before layering them in. I also add plenty of chopped spinach to my cheese mixture. I do usually buy the low fat Ricotta cheese. I haven't noticed much difference in the taste and texture between that and the full fat kind. Cottage cheese can be used if you have no Ricotta. Whip it up with an emersion blender for better texture. You might also check the diabetes food newsgroup. That particular group generally doesn't get much traffic, but if you ask for recipes there, people will post them. I will. Thanks Julie. Lots of good ideas and "food" for thought. Linda -- Type 2 http://users.bestweb.net/~jbove/
Answers:
In article <2creus1spam-B4162C.12581030092003~corp.supernews.com, linda <2creus1spam~suxcharter.net wrote: In article <1064932984.778375~nntp.acecape.com, "Shadow Spirit" <NoTed~MyEmail.com wrote: Hello Linda: here is a link to the American Diabetes Associations web site on nutrition. http://www.diabetes.org/health/nutrition/default.jsp for me the types of foods i eat have not changed - only the amounts have changed. on my last A1C i was 5.1. i was lost until with the help of a dietitian i got a diet that works for me.good luck Hi "Shadow Spirit", I thank you for the URL. I'll add it to my list to check into. I may have to go on insulin sometime soon but I'm only taking glyberide and metformin now. I am having spikes that I understand are rather dangerous so I may need to get ahold of a doctor here rather than wait the six months to see one at the VA. (moved recently) My question is this...what is this A1C that I see everyone speaking of? Is it a test or a value from a test? linda ok, ignore that question. I just read in in the acronyms post. linda