tag:blogger.com,1999:blog-340467582011-11-22T10:20:45.335-08:00Explorations of eating well as a newly diagnosed diabetic. Menus, pictures, alterations to recipes that have worked or I may try in the future.Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.comBlogger281100tag:blogger.com,1999:blog-34046758.post-1163002308412131762006-11-08T08:00:00.000-08:002006-11-09T06:22:00.430-08:00

Well, we've got a few new things today. The first is we're using leftovers. The second is that this is actually a dish for one. If you plan on sharing, better double or triple the recipe/ (Depending on how many people will be eating. I really liked the way this turned out, it could become more of a fusion food really easy by adding some avocado. Anyway, the recipe is coming from the wonderful

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com2tag:blogger.com,1999:blog-34046758.post-1162915695972560172006-11-07T06:47:00.000-08:002006-11-07T08:09:18.376-08:00

Here we go again. More Veggies for the palate. These tend to be on the sweeter side owing to the shallots and lemon. Shallots tend to be a very sweet onion of which I've grown rather fond. Once again, I'm pulling from, you guessed it, Simple French Cooking. Let's review the menu one more time.Menu:Steak Au PoivreFarfalle in a Broth of Wild Mushrooms and Browned ShallotsGreen Beans with

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com1tag:blogger.com,1999:blog-34046758.post-1162584655231124702006-11-03T10:25:00.000-08:002006-11-03T12:11:00.566-08:00

Sorry I've been out of commission here for awhile. I've been...... distracted......... by Final Fantasy XII. Anyway, moving on. We're back for more pasta out of Fine Cooking. I hope you like mushrooms. We're working with shiitakes and oyster mushrooms. As, always, remember to brush the mushrooms off rather than rinsing them in water.The Menu,:Steak au PoivreFarfalle in a Broth of Wild Mushrooms

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1162224454011724762006-10-30T07:20:00.000-08:002006-10-30T12:36:40.086-08:00

Sorry I'm a little behind here. I'll get caught up shortly. Anyway, today we go with something a little more classic in preparation. Just make sure you get a decent quality meat or this is probably going to fall a little flat. Hunk o' meat with sauce. Nothing fancy and it shouldn't take more than 30-45 minutes. Seriously. This comes courtesy of Better Homes and Gardens.Menu:Steak Au

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1162091209811731892006-10-28T20:06:00.000-07:002006-10-29T07:57:51.840-08:00

Yay! More dessert! This is a pretty basic tart so we have lots of variations available on this one. As some of you know, given a choice between cake and pie, I used to choose pie every single time. Now, it's more of an: I can have a slice of pie if I'm willing to forgo dinner. That just doesn't fly with me. Enter: The Tart. It's like a pie, only it has a thinner crust and only one of them. Hence,

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com2tag:blogger.com,1999:blog-34046758.post-1161924538456544532006-10-26T21:06:00.000-07:002006-10-28T07:47:05.343-07:00

More Veggies! Oh wait, some of you aren't that fond of vegetables, are you. Oh well, you'll live. This comes out of Simple French Cooking but I tend to think of it as a more hobbitish dish. Yup, we're raiding Farmer Maggot's crop for mushrooms. Make sure to get small onions when it says small, otherwise you end up with more of an onion-y taste than is really appetizing. *raises hand* I made that

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com2tag:blogger.com,1999:blog-34046758.post-1161874850927826642006-10-26T06:31:00.000-07:002006-10-26T08:00:51.740-07:00

I don't really have a whole lot to say on this one. Make sure most of the herbs are fresh. They're going to form the base of the dish and function much like a salad. I'm pulling it from Fine Cooking again, but they don't have it reproduced on the website. So here we go.Menu:Seared Strip Steak with Lemony Couscous TabboulehMushroom Soup1/2 banana5 oz. MadeiraIngredients:6 Tbls. Couscous6 Tbls.

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1161736726400317672006-10-24T17:20:00.000-07:002006-10-24T17:38:46.413-07:00

Vegetables are all about cooking them enough but not overdoing it. Too often vegetables get overcooked and then not only are they mush, they start to reek and make the whole house smell bad as well. These will take a little while, but they're pretty good, although not the best for pairing with the shrimp and red chiles. It would go better with pork or beef.Menu:Shrimp with Red Chiles, Ginger,

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1161655227755276742006-10-23T17:51:00.000-07:002006-10-23T19:00:27.900-07:00

We're bringing back the heat with this shellfish dish. It goes best on a bed of sticky white rice both in terms of look and in terms of helping to put out the fire you'll be starting in your taste buds. But you know me, I like the heat. In fact, I'll probably increase the heat the next time I make it. I mean, it's only got three kinds of heat right now, why not go for a fourth or fifth to keep

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1161631336352225142006-10-23T11:34:00.000-07:002006-10-23T12:22:16.500-07:00

Sorry, I missed yesterday folks. We're back to pasta. It's a quick easy sauce from The Encyclopedia of Sauces for Your Pasta that works well with stuffed types of pasta. So if you're a ravioli or tortellini fan, this one's for you.Ingredients:4 Tbls Unsalted butter1 Small onion, minced1 Stalk celery, finely chopped1 Carrot, finely chopped1 16 oz. can tomatoes1 Tbls. Fresh basilPinch of white

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1161465262073125862006-10-21T13:07:00.000-07:002006-10-21T14:14:22.090-07:00

Well, here's a first. Today we get to make a run to the local liquor store. We'll be cooking with alcohol. You may want to find a good liquor store near you since I'm not sure the local grocery store will carry Calvados (also known as apple brandy). It's a little more specialized than I recall most grocers being. A mid-range vintage will run you about $20-25. It'll last you a while though, so

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com3tag:blogger.com,1999:blog-34046758.post-1161398826700556372006-10-20T18:26:00.000-07:002006-10-28T20:09:26.250-07:00

Well, after the last couple of dishes, let's try something that doesn't take any heat at all, shall we? This salad has a bit of bite behind it from the mustard dressing and the endive. If you've been getting by on dried spices, this might change your mind, since it's a salad without lettuce. All the green is fresh herbs. Unfortunately, I don't have any pictures today. Sorry.So, out of Simple

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1161294461071732502006-10-19T14:14:00.000-07:002006-10-19T20:46:47.770-07:00

Today we're heading into southern France, the Basque region to be specific. Once again, if you're trying to keep your fat intake down, move along. This one is loaded with it. Extremely tasty as a result, but not for those on a serious diet. Moving along, we're once again using Simple French Cooking.The menu goes something like this:Basque Chicken StewVegetable Soup1/2 c. Orange Juice5 oz.

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1161222029427626382006-10-18T15:38:00.000-07:002006-10-19T13:58:57.936-07:00

Sorry I'm late. We had a thunderstorm last night and unplugged the computer since we had lightning striking a little too close for comfort.Here's one that looks vegetarian, except that it isn't. The chicken broth takes care of that. If you want to make it vegetarian, use vegetable broth instead, although you'll probably lose some of the richness in the flavor. Simple French Cooking says this

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com6tag:blogger.com,1999:blog-34046758.post-1161139280724291962006-10-17T17:55:00.000-07:002006-10-29T07:55:44.756-08:00

Those of you who are looking for something No Fat should look away now. Today, we've got one of the mother sauces of French cooking, Hollandaise. I'd never had a hollandaise sauce before this and it was kind of intimidating. I'd always heard that it was on the harder side. Fortunately, my fears were unfounded in this case. Not only that, but I'm not generally fond of fish. Although I'd discovered

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com1tag:blogger.com,1999:blog-34046758.post-1160963525418778632006-10-15T18:04:00.000-07:002006-10-16T18:52:26.636-07:00

Here's something that everyone buys constantly. It's easy, and because of the long rising times, easy to set up in order to bake while we're all at home. I go through about a loaf a week right now between sandwiches and morning toast. This bread is really a sandwich bread and as a result is a bit denser than most bread that we're used to buying. One thing I realized in starting to make my own is

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com4tag:blogger.com,1999:blog-34046758.post-1160940561530012622006-10-15T06:04:00.000-07:002006-10-15T12:31:13.060-07:00

Hey all. Sorry I missed yesterday. I'll try to get 2 up today to make up for it. This dish should be really quick to prepare. I used it to go with various leftovers that we had.The full meal:Broiled Ham Steak with a Sweet and Spicy Rosemary GlazeRaw veggies from our Vegetables with 3 Sauces dishPasta with Butter Garlic SauceThey say this serves two. I say it serves four. Definition of serving

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1160799075341102652006-10-13T19:26:00.000-07:002006-10-15T14:43:43.793-07:00

Those who have been reading this have probably noticed the Health Info section at the bottom of each post. I'm not real big on calorie counting or counting grams of fat, but I have to watch the carbohydrate intake. It's just the curse of being diabetic. I received the information I'm using from a registered dietician at the hospital I was at. If anything doesn't match what your doctor is

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com1tag:blogger.com,1999:blog-34046758.post-1160715087393371952006-10-12T20:32:00.000-07:002006-10-12T21:51:27.830-07:00

Two full meals down, time for another dessert. We're going back to Better Homes & Gardens for the cake. The frosting comes out of How to Cook Everything. Right out of the chute, I made some changes to this recipe. The recipe is for a double layer cake cut into 12 slices, but that is way too many carbs for my comfort. So I reduced it to a single layer and cut it into 8 or 10 pieces. I made some

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1160621908368697522006-10-11T18:34:00.000-07:002006-10-11T19:58:28.446-07:00

One last time on this meal. This time, we're doing something that will take you as long as it takes the pasta to cook. Seriously. 10-15 minutes from nothing to the table. Quick, easy, must be carb based.So the meal goes:Chicken Breasts with Mustard SaucePasta with Garlic and Butter SauceVegetables with 3 SaucesChardonnayThis sauce will work best with ribbon or string forms of pasta. You know:

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1160527863020515942006-10-10T17:32:00.000-07:002006-10-10T19:53:27.770-07:00

Welcome back to Diabetic Gourmet, folks! Thanks for sticking with us through this first week. Today we move back into Veggie Time.Alright, alright, knock it off with bad 90's dancing. Hammer wasn't all that to begin with anyway.If you'll remember, the meal we're working on now is as follows:chicken Breasts with Mustard SaucePasta with Butter Garlic SauceVegetables with 3 SaucesChardonnayYes, I

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com2tag:blogger.com,1999:blog-34046758.post-1160435456484414132006-10-09T09:25:00.000-07:002006-10-10T17:51:25.616-07:00

Well, we've made it through one full meal plus a little bit and even a dessert. Time for the next full meal over the next couple of days.So here we go:Chicken Breasts with Mustard SaucePasta with a Butter Garlic SauceVegetables with Three SaucesChardonnayThis recipe comes out of Simple French Cooking. This was the first time I'd tried French food, It hooked me really fast. But hey, I had a new

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com4tag:blogger.com,1999:blog-34046758.post-1160336311508012042006-10-08T11:43:00.000-07:002006-10-08T12:40:22.753-07:00

Dessert time!This one is coming from Fine Cooking. It's quick, easy, and sure to please. I know some of you might wince at the price of a Vanilla bean when you try to pick one up, but it's worth it. Yes, they're $7.00 per bean, but take whatever is left of the bean after the recipe, in this case, half a bean and the husk of the half you pulled the seeds out of and bury it in a separate tub of

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1160276762009457132006-10-07T19:06:00.000-07:002006-10-07T20:33:50.266-07:00

And now for something completely different:The Larch.Oops! Sorry, wrong show.Remember I said that roast lasts two people 5-6 meals? Well, rolls get boring after awhile, no matter how good they are. So I made a different dish to take care of the carbs. A the time I'd been thinking of this as a vegetable dish, but corn counts as a starchy vegetable. As a result it gets lumped in with breads rather

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com2tag:blogger.com,1999:blog-34046758.post-1160169541083009562006-10-06T13:24:00.000-07:002006-10-06T14:19:01.160-07:00

One more time with the full meal:Citrus-Mustard Pork RoastBraised Cauliflower with Curry and TomatoesRoasted PotatoesUltimate Dinner RollsThese rolls are going to take a while to make. Most of it is unattended but you'll definitely need to plan ahead if you're making these. By that, I mean you need to start the day before you want to use them, if not two days before.They're worth it though. Boy

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com3tag:blogger.com,1999:blog-34046758.post-1160059164174408942006-10-05T06:18:00.000-07:002006-10-05T08:04:00.003-07:00

Review of the full meal:Citrus-Mustard Pork RoastBraised Cauliflower with Curry and TomatoesRoasted PotatoesUltimate Dinner RollsHere's our first Veggie dish of the run. I don't know about you, but I was never too fond of veggies growing up. A lot of that is probably that my palate has changed, but part of it is also that recently I've found some vegetable dishes that are almost sweet. Those

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1159982763505266902006-10-04T08:33:00.000-07:002006-10-05T07:39:47.700-07:00

First, here's the full meal:Citrus-Mustard Pork RoastBraised Cauliflower & Tomato with CurryRoasted potatoesUltimate Dinner RollsToday I'll go over the main dish and cover the side dishes over the next couple of days. Something that's always bugged me about recipes is that they don't have a section to tell me what tools I need in order to make the dish. So, at the bottom of each post you'll find

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com0tag:blogger.com,1999:blog-34046758.post-1157769682625580132006-09-08T17:44:00.000-07:002006-10-03T18:46:31.533-07:00

Welcome to a new experiment folks. I am a recently diagnosed diabetic. I am in my late twenties and relatively fit so the diagnosis of diabetes came as quite a shock, but I didn't argue when it put me in the hospital. I hadn’t been feeling well for about a week but had dismissed it as coming down with a virus. Then it progressed to something very like the flu but without any accompanying

Mallorethhttp://www.blogger.com/profile/16997324027478056774noreply@blogger.com3