Text 15916, 123 rader
Skriven 2014-08-17 10:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Brothers
================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> I hope he gets a dietitian who is not a food Nazi. It sure made a
 DD> difference to me when my RD turned out to be reasonable and willing to
 DD> discuss and to learn with me. I've seen other (horror story) examples
 DD> that others have suffered through. I don't watch carbs as assiduously
 DD> as you - and I eat pretty much what I like. But, I have changed my
 DD> likes over time to a more friendly diet.

 NB> Makes a big difference when one has a medical professional one can work
 NB> with...  ;)  Especially one that, for all the expertise, is willing to
 NB> allow for learning more, and dealing with exceptions and special
 NB> situations...  :)   Makes it easier for the patient to learn and
 NB> change, too...  :)

It helps to have an accurate and active B.S. detector, too. I'd rather a
professional tell me "I don't know" than to try and baffle me with a load of
obvious meadow muffins. But, highly paid professionals hate to admit to any
lack of expertise ... at least in my experience.

 DD> Still, my primary physician was pretty happy with me when he
 DD> called with the results of my last physical and visit to the lab. A1C
 DD> is at 6.1, BP is in range as is the fasting glucose number. And I've
 DD> shed another 18# from my weight on discharge from the gall bladder
 DD> surgery last Turkey Day season.

 NB> Not bad at all.  :)

I am liking this croaker more and more. When I mentioned the gall bladder
surgery he gave me a sort of funny look and said, "I blew that one, didn't I?"
Then he said, "Most of my patients don't know their bodies and how to find
information as well as you do. Still, I blew it." giving me a rueful grin.

And he's starting to loosen up a joke a little bit when discussing things.

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

      Title: Roasted Poblano Corn Chowder
 Categories: Soups, Vegetables, Dairy, Chilies, Potatoes
      Yield: 7 servings

      5 lg (to 6) poblano green chilies
           +=TO YIELD=+
  1 1/2 c  Roasted, peeled, chopped
           - chilies *
      3 tb Butter
      2 md Onions; diced (abt 2 1/2 c)
      2    Ribs celery; diced (3/4 c)
      1 cl Garlic; minced (1 ts)
      2 md Yukon gold potatoes; peeled,
           - in 1" chunks (10 - 12 oz)
      4    Ears of corn
           +=OR=+
      4 c  Corn niblets
      5 c  Chicken stock
      1 ts Kosher salt
      2    California bay leaves
      1 ts Ground cumin
    1/2 ts Dry oregano
      1 c  Heavy cream
    1/2 ts Black pepper
      2    Limes; one sliced as garnish
           - one for juice

  * can sub canned chopped green chilies, enough to yield 1
  to 1 1/2 cups, the amount depends on how hot the chilies
  are.

  Roast the chilies. There are lots of ways to do this, I
  tend to just put them either directly on the flame, or in
  one of those grill pans with holes in them, over the gas
  flame. You can roast them on a grill or under a broiler.
  Just make sure they get blackened all over. Then put them
  in a bowl, cover the bowl and let them steam. When they've
  cooled down enough to touch, use your fingers or a
  dampened paper towel to strip off the charred bits. Cut
  them open, remove and discard the stem, seed pod and
  inside veins. Roughly chop the chilies and set aside.

  Melt butter in a 5 to 6 quart heavy-bottomed pot on medium
  high heat. Once the butter is melted, add the onions and
  the celery, stir to coat with the butter. Cook for 8 to 10
  minutes, lowering the heat to medium, until the onions and
  celery are softened and are beginning to brown.

  While the onions are cooking, if using fresh corn on the
  cob, cut the fresh kernels of corn away from the cobs.

  Once the onions and celery are beginning to brown, add the
  garlic and cook for a minute more. Add the potatoes and
  the stock to the pot. Add the bay leaves, cumin, oregano,
  and salt. Increase heat and bring to a simmer. Lower heat
  to maintain a simmer and cook for 8-10 minutes until the
  potatoes are just cooked through.

  Add the corn kernels to the pot and cook for 4 to 5
  minutes, until cooked through. Add the chopped roasted
  poblanos to the pot.

  Stir in the cream. Add black pepper, more or less to
  taste. At this point, if you want a thicker base for your
  chowder, you can use an immersion blender or stand-up
  blender to purée about a third of the soup.

  To serve, sprinkle with a little fresh lime juice and
  serve with a slice or two of lime.

  NOTE: This chowder comes alive when splashed with lime
  juice at the end, don't omit that step! But do wait until
  the end, when you are serving the chowder. You don't want
  to simmer a cream based soup with something acidic like
  lime juice, it just might curdle.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... The 1st of all considerations is that our meals be fun as well as fuel.
 
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