Text 18298, 66 rader
Skriven 2007-07-29 20:53:21 av Carol Shenkenberger (3:800/201)
  Kommentar till text 16041 av CINDI MARSHALL (1:10/345)
Ärende: Re: Hello
=================
*** Quoting CINDI MARSHALL from a message to DALE SHIPP ***

CM> I live in Elizabeth City, NC - which is about an hours drive from Caro
CM> of Norfolk and Virginia Beach.

Cose enough, if travel is a problem and we have a picnic, we just pick you up
and you both stay awhile <g>.

CM> I like to cook just about anything, but my mom and I both have to be c
CM> about what we eat, as we are both type 2 diabetics on Metfornim.  If a
CM> would have any diabetic-friendly recipes or recipes that could be conv
CM> using Splenda instead of sugar, we would both be forever in their debt

Oh, talk about hundreds?  Maybe thousands?

We'll start that almost everything I post or you see with the xxcarol catagory
is diabetic acceptable.  What might not suit you though is we have almost no
'sweet taste' at all so tend to avoid foods that taste 'sweet' here.  My
version of 'sweet tasting' is minimal sweetness, pretty much hidden.

Not that I'm all that wierd mind you.  Pecan pie is a downfall of mine along
with cheesecake <G>.

If i recall right, you and your mom are the type that have to also watch
starches like Sean does (oh, you have company here with fellow diabetics.  2
or 3 at least that I can think of).  My recipes tend to be starch high as that
is a stabilizer for hypoglycemics (a rough translation of a genetic imbalance
in my family, not related to the classic version that is pre-diabetic).

Since I also have a genetically high cholestrol, you'll find almost all my
recipes are low-fat or fat-reducing methods of cooking though you have to look
close to see that as i seldom point it out anymore.

I'll tag some ideas for you along with the next 20 or so posts ok?  You wont
find them all pointed to you by name, but they will be there at the bottom to
all the stuff for everyone.  Thats because some of the folks here are off
sites that carry few messages so if any of us get too crazy and post 100 or so
a day, we can cause others to not see the messages before they expire that
others have typed (hope I put that well).  Hence the rule, 20-25 a day max
here.  Imagine in today's fidonet an echo that needs that?  You have it here!

Oh, also no specuial format is needed for recipes but most of us use the
MealMaster program (now freeware) so we can import one another's recipes with
ease.  Suit yourself to what you like or freehand them if you like.

Here's a freehand one of tonights dinner.  I made up korean cut ribs (cut
across the bone so you have these roudlit bones all though it) with a marinade
of soy sauce and a mixture local to here that is a bit like hienz57.  The
korean ribs arent the point here, but the veggies at the top of the
'vertisserie' (vertical rotisserie with a metal crock on top) are.

2 cut carrots
2 cut red potatos, Japanese long thin ones
1/2 cup mushrooms (frozen oyster mushroom sfrom a glut some time back)
2 TB olive oil (2 heathy glugs actually, guessing 2 TB about right)
1 TB parmesan cheese (didnt measure but that feels right)
1 green bell pepper

These were cooked along with the meat below for about 1.5 hours and are totally
delicious.  As normal in my home, the veggies got et up fast and we have meat
leftover <g>.

                                       xxcarol

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