Text 18681, 119 rader
Skriven 2011-12-05 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: EXTRA SWEET 293 11205
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Roslind was hitting the low 10s when she was first tested but is now
 JW> in a comfortable 5.8 to 7.2 range just by changing her diet.

 GJ> Did she take any diabetes-specific diet item to reduce the glucose

Nope.

 GJ> did she just cut out stuff?

Exactly. A shift away from fatty meats and processed meats with
nitrates to more fish and legumes. More vegetables, less fruit.
Fewer potatoes. Almost no refined sugar in any form. A move towards
whole grains, nuts and seeds, less refined white flour. less bread
overall. Just the basics. It's really just the way we should all eat
but most of us don't. 

 GJ> Last Thursday when Kevin visited he
 GJ> tested at 21.5, so swallowed the contents of a dried bitter melon
 GJ> tea-bag.

That's drastic measures! We occasionally indulge in bitter melon as a
vegetable but probably don't eat more than three a year.

 GJ> A "mushroom brush"!!  I must get one
 
How very Martha Stewart of you.

 GJ> Do you brush yours?

I have brushed off really gritty morels or rubbed them with a damp
cloth but don't bother with store bought white mushrooms which are
pretty clean as they come. Besides they're going to get cooked so I
don't worry about things like a microscopic film of horse manure
adhering to them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grits with Mushrooms And Country Ham
 Categories: Corn, Mushrooms, Ham, Cheese, Southern
      Yield: 6 Servings

      1 qt Water
    Salt to taste
      1 c  Stone-ground whole-grain
    -grits
      2 tb Butter plus more for
    -greasing molds
    Freshly ground white pepper
    1/4 c  Grated Parmesan cheese
      1    Egg Sauce (recipe follows)
      1 tb Olive oil
      2 sl Country ham, trimmed and
    -julienned
      1    Shallot, minced
      1 cl Garlic, minced
    1/2 lb Mushrooms, cut in thick
    -slices(morels, chanterelles
    -shiitakes or oyster mush-
    -rooms)
    Fresh thyme sprigs
    -for garnish

  Preheat oven to 350 F. Grease 6 (4 to 6 ounce) ramekins or
  custard cups and place in a baking pan. Put a pot of water on to
  boil while you prepare grits.

  Bring the 1 quart water and salt to boil, then slowly stir in the
  grits with a wooden spoon. Cook, stirring constantly, until
  thickened, about 12 minutes.

  Pour into a large bowl and add the butter, pepper and cheese.
  Using a heavy whisk, beat well, then add the egg and whisk until
  the mixture is blended evenly.

  Pour the grits into the greased molds, then pour boiling water
  around them. Bake for about 25 minutes or until a knife inserted
  in the grits comes out clean.

  Meanwhile prepare the sauce; set aside and keep warm.

  In a clean, heavy saute pan or skillet over high heat, place the
  olive oil, ham, shallot, garlic and mushrooms. Saute until just
  done, about 3 minutes.

  Unmold each timbale on a warmed salad plate. Ladle the sauce
  around the grits, then divide the mushrooms among the 6 plates.
  Garnish with thyme and serve immediately. Makes 6 servings.

  The Sauce: In a heavy saute pan or skillet over high heat, place
  1/2 cup dry wine, 2 tablespoons white wine vinegar, 2 finely
  chopped shallots, 1 dried hot red pepper or 1/4 teaspoon hot red
  pepper flakes, 1 bay leaf, 1 thyme sprig and the fat, gristle and
  bone trimmed from 2 thin slices of country ham. Cook until only 1
  tablespoon of liquid remains. Reduce heat to low, stir in 1
  tablespoon whipping cream, then whisk in 1 cup butter, cut into
  cubes, until it is all absorbed. Strain the sauce into another
  container, then whisk in 2 tablespoons grated Parmesan cheese.
  Taste and correct seasonings with salt, freshly ground pepper and
  fresh lemon juice.

  Source: "The New Southern Cook", Frank Stitt, Highlands Bar and
  Grill.

  From the Dallas Morning News Typos by Bobbie Beers

MMMMM

Cheers

YK Jim


... "AW GEEZE... Will ya LOOK at THIS!!" - Archie Bunker

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