Recipes, assorted

I hear you loud and clear, Wooly.

I was diagnosed last fall and like you I don't handle carbs well in the morning. I eat a little cheese or some pork rinds. :-O

But I miss my Cheerios and OJ.

I hadn't thought about bean dip and chips, though. I'll bet my co-workers would love that, LOL!

I have done something similar to your eggplant parmesan using zucchini, since as you know, it's zucchini season for everyone who has a garden in Central Texas. ;-) And a sauce made from some home-grown tomatoes makes for good eating, too.

- Lynne D.

Wooly, I happened upon this information, which seems to indicate the following : (quote from

)" Levels up to 100 mg/dL are considered normal.Levels between 100 and 126 mg/dl are referred to as impaired fasting glucoseor pre-diabetes. These levels are considered to be risk factors for type 2diabetes and its complications. Diabetes is typically diagnosed when fasting blood glucose levels are 126 mg/dl or higher.

Note: mg/dL = milligrams per deciliter"

That seems to say to me that your BG *is* too low at 70. I know I personally know when mine hits that mark, because I suddenly feel terrible, and I'm not diabetic. However, since fasting is after a long period of not eating, while asleep at night, your morning meal should be bringing your counts up. What is the BG level you are trying to maintain during the day?

My other half is on insulin, and they keep trying to aim for 100 - 150 or so (as opposed to the 250-500 mark). I keep trying to convince him that bread and pasta are his problem with the sugar counts (as well as weight and, probably, 'wind'), but that seems to be ignored.

Best wishes on sugar levels, and hope they let you have oatmeal once in a while,

Carey

Hi Wooly,

I'm another person who can't eat oatmeal or it sends my bg's through the roof. I do have a bowl of cheerios, oj and coffee for breakfast and I'm fine. Before lunch I'm in the 80's-90's. The doctor said they keep changing the standard numbers, now they have it from 70-110, he says stay between 80-120 so I do with the help of the oral meds.

Hugs,

Nora

So do I!

Katherine

A very similar dish to this is made in the part of Italy where I live. The only differences are this:

After the eggplants rounds are soft and somewhat brown, dump a bunch of cherry tomatoes (halved or quartered, depending on size) on top of them. Cover and cook (stirring up occasionally) until the tomatoes are cooked almost to your taste and the resulting sauce is almost dried up. Then cover with slices of mozzarella, cover again and cook until the mozzarella is melted. The mozzarella won't get brown of course, but it's very good. This method has the advantage of not needing the oven. In fact, not many real Italian recipes use the oven, because until the post WWII period, many homes had no oven, except maybe a huge brick outdoor one which was used weekly to make bread. Dishes needing an over were usually carried to the town bakery, where they were baked for a fee. People still do this when they're having so many guests that the kitchen oven is overwhelmed.

Eggplant. I agree I don't like babaganuoche or dishes where eggplant is slimey or mushy. But the Turkish way of preparing it is delicious.

eggplants olive oil (also summer squash would work) peppers vinegar tomatoes salt garlic yoghurt Partially peel thin eggplants (Chinese, Turkish style, not the big fat seedy American ones) and slice into rounds. Put in colander and sprinkle with salt for 1/2 hour, til brown juices leak out. Rinse well and drain on paper towels. Remove seeds and slice peppers (bell. hot ones, any kind) into slices

1 inch wide or so. In wok or deep fryer, heat about 1/2 inch of olive oil Fry eggplants and peppers til slightly browned and drain on paper towel. Arrange on a plate. Put about 3 TB olive oil (use remaining from frying, if any) in pan/wok Add sliced garlic, about 3 cloves (looks like little coins. Slice across cloves.) Add chopped tomatoes and salt to taste. Stir and chop and add about 1/3 cup vinegar. When it renders down to the consistency of thick catsup, remove to a gravy boat. Serve veggies with the sauce and plain yoghurt on top.

This gets raves from all who have tried it. Kira

I'll save it, but I won't promise to try it.

Kather> Eggplant. I agree I don't like babaganuoche or dishes where eggplant

It does go down well, doesn't it? I make a lower carb "cereal" - grind up some nuts (I like pecans and almonds), sunflower, pumpkin and flax seeds. Add some splenda (or not), flavouring (vanilla, rum, maple, or not) and bind with some egg white (you can buy it pasteurised in the dairy section if you're concerned about raw egg). It works out to about 46 cals and 2 g carb per tablespoon.

Toss a few spoonfuls into some plain yogurt and there you have breakfast.

Eimear

On Fri, 15 Jul 2005 16:01:24 GMT, "Carey N." spewed forth :

Yes yes, 70 is too low, I'm aiming for a "stable" 110 right now. My fasting BG is generally in the 125 range. When I took the GTT about a month ago the numbers were absolutely outrageous. At one point the lab receptionist, who was babysitting 3 of us who were there for the GTT, came out from behind her desk and got in my face, and asked if she ought to call EMS. I think I told her to hold off until I fainted, which I didn't actually do, but it was a near thing. Its quite interesting to watch the world recede to a mere pinprick...

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Wooly, please take care! I'm sure it is quite "interesting" watching the world recede, however, I've been on the other end of a diabetic's fade-out: my other half was trying to dock our boat and I had jumped off with a line to tie up, and he just could not seem to hear or understand me when I yelled to stop, or to cut the engine. He was, in effect, trying to run me over on the dock; and it's a 30-foot boat! He was in a sort of black-out. (And he wonders why I worry when he starts to act "wonky" now!)

Good luck on getting a handle on the BG.

-- Carey

I grow the slim eggplants and peppers, and make it all the time for potlucks. The eggplants are eaten up long before the peppers. The last time I made it (and I was disappointed to have no leftovers), someone in the same group made one of the "slimey" eggplant dishes the next time we met, and it was barely touched. Really, try ONE little eggplant that way. I always eat a bunch while I am preparing it, even. Soooo good. Right now my eggplants are only about 1/2 inch long. Patience. Kira

I have a Chicken Ratatouille recipe that does not take hours. I got it years ago when First magazine was brand new.

Cut chicken breast meat into quarter inch slices, brown in small amount of olive oil and push to sides of pan. Then add a little more olive oil, and sauté zucchini, yellow squash and onion with oregano, basil and fresh garlic; then add tomato wedges when your squash is beginning to soften. After the tomatoes start to get warm and soft, stir it all together and squeeze some fresh lemon juice over all. Somewhere in there you should salt and pepper to taste. It is a wonderful summer dish....makes me hungry!

BonnieBlue

Kira, I have a butternut squash. WOuld this recipe work for that?

Kather> I grow the slim eggplants and peppers, and make it all the time for

On Sat, 16 Jul 2005 19:05:41 -0300, "Katherine" spewed forth :

Butternut squash is a hard "winter" squash, because it'll keep in the root cellar all winter. "Squash" in Kira's recipe is summer squash like zucchini or yellow zukes or pattypans. There *are* recipes for sauteed winter squash, but they're "winter" food, IMO.

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Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account...

Thank you, Wooly.

Katherine

I think it would work fine with summer squash (like zuccini or yellow squash), but the winter squashes would be too hard. They seem to need boiling in water or steam at some point. Kira

Ooops. I answered before I saw Wooly's answer. We agree. Kira

That's ok. I found a recipe for a sheppard's pie which uses mashed-together butternut squash and cauliflower as the topping.

Katherine