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Medical Forum / Diseases and Disorders / Diabetes / March 2006Rec: Lite Rice
I drifted away from my diet a bit while I was traveling so I'm in pay-back mode. Did some grilled salmon with an orange scented beurre blanc for dinner tonight. Had some roasted cauliflower on hand along with a bit of cooked brown rice. So I came up with a low(er) carb twist on whole brown rice. It had a nice nutty taste and didn't sent my BG meter into overload. The recipe is posted on A.F.D. or, with photo, at http://www.bigoven.com/recipe160774 I'll post the sauce recipe as soon as I get the recipe written up and analyzed. It was totally rich and decadent with the salmon.  SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org >... Had some roasted cauliflower on hand Hmmm - this may be what's missing in my life, some idea of forward planning! What else might be lurking ready-prepared in your fridge, Pete? Incidentally, I've now finished the CookWise book you recommended, and thoroughly enjoyed it. Thanks! It's doing good things to my meat and egg cookery especially, and my kids are loving the science. Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg Nicky, the key to a lot of dishes is to learn about Musgovian Cuisine and something called "planned-overs". When I cook (especially on meekends) I don't think of just the immediate meal. I look at what might work for later in the week when things are getting hectic. I often combine something from the freezer with one freshly prepared item. I also try to avoid "plop it on the plate" meals. Even if it's something simple I try to take a few moments to arrange it properly and make some form of presentation with the dish. My spouse has actually gotten over the "hurry up and serve damn food!" stage and we often work together on preparing the plates. She's really better at artistic presentations than I am. The extra few moments it takes to pretty-up a meal can make a lot of difference to the people consuming it. Think of getting a bowl of soup at a "fancy" restaurant vs. a lunch counter. It's often the same soup but one has a nice design poured on the top with some contrasting garnish and a garlic crouton floated carefully on top. The other is in a styrofoam bowl with a cellophane package of crackers. The cost to the restaurant is nearly equal but you pay $3 for one and $9 for the other. Which one makes you feel more "pleased" ? OK, I'll get off my "No boring foods" soapbox now. =;) > Nicky, the key to a lot of dishes is to learn about Musgovian Cuisine > and something called "planned-overs". When I cook (especially on > meekends) I don't think of just the immediate meal. I look at what > might work for later in the week when things are getting hectic. Hmmm. I have two teenagers in my household. Anything they find in the fridge is going to be eaten immediately! Planned-overs that work are a rare occurrence : ) Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg "Nicky" <ukc802466929@btconnect.com> wrote in message > Hmmm. I have two teenagers in my household. Anything they find in the fridge > is going to be eaten immediately! Planned-overs that work are a rare > occurrence : ) There is no such thing as left overs here, at least not left over for more than an hour or two ;) There are a few safe things in my fridge though - blue cheese, fetta, olives, dried tomatoes, onions, dolmades and parmesan cheese :) >> Nicky, the key to a lot of dishes is to learn about >> Musgovian Cuisine and something called "planned-overs". [quoted text clipped - 7 lines] > > Nicky. We haven't had any teenagers around for a few years but I remember feeding frenzies when groups of them decended on our kitchen. As I remember they're a bit like a swarm of locusts, devouring everything in sight then moving on to the next location. One of my successful recipes for the after-school gang was burritos. We'd make 48 or so with beans, egg, cheese, salsa, or wahtever and freeze them on cookie sheets. Then they were bagged and stored. About a minute in the microwave warmed them to eating temp. Cost was minimal and 4 dozen would last about a week as an add-on to other items. I also would put a beef brisket or two in the smoker along with some chickens. When done the brisket could be run through a meat slicer and bagged (with some BBQ sauce ) in 1/2 pound servings. Thawed out and dumped on a toasted burger bun (the day-old bakery kind) it will keep a young person alive for an extra couple of hours. Two 15-17 pound briskets on sale at $0.80/lb would yield 40 - 50 bagged servings for about $24. Day-old buns at $1.50/dozen or about $6/48. $2 for a bottle of BBQ sauce that I touched up with garlic, onions, molasses, and red pepper. I was well under $1/serving for the BBQ sandwiches and the chickens were usually cheap. That would feed a patrol of 12 Boy/Girl Scouts for a couple of afternoons or the troop for one meal on a campout. We were leaders for one troop of each gender at one point. > One of my successful recipes for the after-school gang was burritos. Oh, wow - good idea! I'll give them a try. > I also would put a beef brisket or two in the smoker along with some > chickens. Beef's too expensive round here - but I could do that with a turkey breast, say. Thanks again! Do you have any hints on bag lunches? I'm worried that it's too easy to give them too much sat fat. They love burritos : ) Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg We see large beef briskets on sale here around summer holidays for under $1/lb. I've seen it as a loss-leader for $0.49/lb at which point Spouse and I each bought the two/person we were allowed. It helps to have a huge freezer in those cases. Turkey would roast or smoke well and give you a lot of sliced turkey as well as smoked wings/drumsticks for "gnawing". The rest of the carcass can be simmered into stock and the rest of the meat pulled off for turkey and gravy. Freeze individual servings of T&G (in bags) along with buns or biscuits. That gives you easily heated lunches or after school treats. For lunches I had good success with raw veggies accompanied by some version of flavorful dip. Hummus, Aioli, and Balsamic Vinagrette all travel well and were well received by my daughter and her friends. The boys weren't as enthusiastic on this dish. Turkey Sushi or turkey/sprout wraps made it into my high shool age kids lunchboxes. Sloppy Tom (turkey sloppy Joe) freezes well and goes nicely on hot dog buns if a microwave is available at lunch. A baggie of chopped onion and shredded cheese makes a nice "build it yourself" hot sandwich. Don't forget my kids favorite, Orange Julius. Fresh OJ, powdered milk, dash of sweetner, and a bit of egg white. Send along a large cup with a tight lid. You fill the cup 1/2 way with ice, pour in the Julius, secure the lid and shake it up to frothy perfection. <snip> > For lunches I had good success with raw veggies accompanied by some > version of flavorful dip. Hummus, Aioli, and Balsamic Vinagrette all > travel well and were well received by my daughter and her friends. The > boys weren't as enthusiastic on this dish. <snip> This is one of my daugther's favorite lunches. I also send in some little gluten free breadsticks or pretzels and fruit. I often send in leftovers from dinner the night before. I have small insulated containers for this. And a real favorite is popcorn. I pop it in olive oil. I'll put in a bag of that along with some cooked cold meat cut in bite sized pieces or strips and some fruit and vegetables. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > And a real favorite is popcorn. I pop it in olive oil. I'll put in a bag > of that along with some cooked cold meat cut in bite sized pieces or > strips > and some fruit and vegetables. Doesn't the popcorn go stale, Julie? Nicky (gathering ideas like mad) SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg >> For lunches I had good success with raw veggies accompanied by some >> version of flavorful dip. Hummus, Aioli, and Balsamic Vinagrette all [quoted text clipped - 5 lines] > This is one of my daugther's favorite lunches. I also send in some little > gluten free breadsticks or pretzels and fruit. I don't have to worry about gluten, but I love hummus and mini whole wheat pitas. A mess of hummus with veggies & some bread to scoop it up in heaven. > I often send in leftovers from dinner the night before. I have small > insulated containers for this. I'm single, so I cook only for myself. It can be hard to cook just one serving of something, so I'm always using leftovers for lunch the next day. Or days. I used to end up bringing a pile of Rubbermaid containers to work filled with lunch. A couple of weeks ago I got a new lunchbox: http://www.laptoplunches.com/ It's aimed at kids but it's perfect for anyone who packs a lunch from home. Since it's not huge, it also helps with portion control, but it definitely holds enough food for an average adult. I've been packing even better lunches now just because it's fun to decide what goes into the lunchbox. Plus, I don't end up with 3-4 empty containers to lug home. Everything fits neatly inside the box, which fits in the insulated bag. > And a real favorite is popcorn. I pop it in olive oil. I'll put in a bag > of that along with some cooked cold meat cut in bite sized pieces or > strips > and some fruit and vegetables. I've never packed previously popped corn. I have a Presto microwave popper at home that can be used with or without oil. I usually put in 1 teaspoon of olive oil and 3 tablespoons of corn for a serving. I found that just quickly spraying the unpopped kernels with an olive oil mister works just as well, for practically no fat. I add a little sea salt and it's perfect. SignatureLiz Type 1 dx 4/1987 Minimed Paradigm 715 5/2005 The "Laptop Lunch" bento box is quite inspirational. I may get one for my spouse as it would go well with the rest of her "excutive attire". She could carry a wholesome lunch without the "brown bag". Apparently appearance is still a big deal in her environment. I'm the "geek" in my office and really don't give a rat what they think I look like. =;) > Hmmm. I have two teenagers in my household. Anything they find in the fridge > is going to be eaten immediately! Planned-overs that work are a rare > occurrence : ) Same thing at my house. I've tried that. If I'm not home to guard it, my husband will eat it. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm Nice job, Pete. I often add finely chopped nuts to my lite rice to improve the crunch and flavor. Toasted sesame seeds are a good addition. >I drifted away from my diet a bit while I was traveling so I'm in pay-back > mode. Did some grilled salmon with an orange scented beurre blanc for [quoted text clipped - 9 lines] > analyzed. > It was totally rich and decadent with the salmon. |
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