On Wed, 2 Feb 2005 16:41:59 -0600, "MaryL"
-OUT-THE-LITTER> wrote:

>
>"Michael Odom" > wrote in message
.. .
>> On Tue, 1 Feb 2005 22:43:10 -0600, "MaryL"
>> -OUT-THE-LITTER> wrote:
>>
>>>Can anyone suggest some good (but *easy*) recipes for beef, lamb, pork or
>>>chicken stew or roasts? -- but the "catch" here is the recipe must not
>>>include *any* potatoes, flour, rice, pasta, or sugar. I have diabetes,
>>>and
>>>I have found that I can keep my blood glucose levels well under control if
>>>I
>>>completely avoid those items. A single slice of whole wheat bread will
>>>send
>>>my sugar spiking, so the only bread I eat is Ezekiel bread (a flourless
>>>bread made from sprouted grains -- purchased at a health food store and
>>>must
>>>be kept frozen or refrigerated). Obviously, I get sugar through the fresh
>>>fruit I eat, but I do not *add* any at all. My diet is not nearly as
>>>limiting as this sounds -- lots of fresh veggies, fruit, lean meat, eggs,
>>>etc. plus nuts and low-fat cheese -- but I do not spend a lot of time in
>>>the
>>>kitchen and would like some quick but tasty recipes.
>>>
>>>I am new to this group, and I apologize if this question has previously
>>>been
>>>asked and answered.
>>>
>>>Thanks for the help.
>>>MaryL
>>>
>> You might look into the South Beach diet cookbook. I'm not expert in
>> such things, but it appears to be basically diabetic friendly. That's
>> what D says, anyhow, and her mom has been diabetic for 67 years.
>
>Yes, as a matter of fact I went on the South Beach diet soon after I was
>diagnosed as diabetic (at the advice of some friends who have had diabetes
>for some time). SB does not eliminate all potatoes, rice, pasta, and sugar
>as I have done -- that was added in because of the diabetes -- but it
>otherwise has worked very well for me. I have lost a considerable amount of
>weight, my BG is under control, and I have better cholesterol and
>triglycerides readings. I was just looking for some additional ideas of how
>to add to basic roasts and stews (something to add to them, in addition to
>eliminating the potatoes) -- and the responses on this group have given me
>lots of ideas. Anyway, I strongly recommend SB to anyone with similar
>problems. I have lost weight, and I have done it without ever being hungry
>because that diet calls for so many fresh veggies.
>
>MaryL
>
I didn't read your original post closely enough, Mary. The whole
wheat (and brown rice and buckwheat noodles, etc.) option has worked
well for D, now I see it isn't right for you. It's my impression,
however, that SB does not allow any potatoes at all, nor any processed
starches or added sugars. At least that's how I've been cooking for D
these last 65 lbs. and more.

My basic attitude is to add tons of flavor to make up for the reduced
carbohydrates and eliminated fats. Tonight, for example, I marinated
pork chops in minced garlic, curry powder, lemon juice, a touch of
lime pickle, orange pulp, black pepper, turmeric, and olive oil. I
sweated some mushroom slices with curry powder, cumin seed, and S&P in
olive oil and added more lemon juice, lime pickle, and homemade
chicken stock to make a sauce. Then I seared the chops in a steel
skillet before adding the mushroom sauce and the remaining marinade.
I put the whole thing in the oven to finish at 375F. When it was done
(about 17 minutes later), I put the skillet on a burner, got it
simmering and added about two big hands full of fresh spinach. When
the spinach was wilted, it was done.

It took about 45 minutes to cook the meal, including some roasted
cauliflower and zucchini. It could have been less time, but I wasn't
very organized and spent too much time figuring out what I was going
to do while I was doing it. This is no trouble for me since I love
cooking, but I can see how someone else wouldn't want it that way.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore