Hi Dora,

I found most of the stash of recipes and Lisa uses some of these.

I'll add them here leaving the original 'as is' but add comments where
needed on how you will need to adapt them I think. They may not be glycemic
low enough but they give a base you can take with you tomorrow to the
nutritionist?

You'll see I like Cabbage alot (grin).

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Title: Simmered Summer Squash
Categories: Xxcarol, Japan, Soups
Yield: 4 Servings

1 lb Winter squash- Butternut
3 c Dashi or chicken stock
7 tb Sugar
1/4 c Lite soy sauce (Shoyu)

From my book on cooking in Japan, a winter winner! The picture shows
a lovely cut of the squash to look like a leaf in autumnal colors.

You cut the squash into shapes, removing all peel so they do not lose
their shape. Put the Dashi (or chicken stock if you prefer that over
dashi), and sugar in a pan and set to boil. Add the cut squash and
reduce to a simmer for about 7 minutes. Turn the squash pieces over,
then add the shoyu and continue cooking til all is tender.

Serve warm with some of the broth. Reserve the rest of the broth for
another meal.

- Dora, dashi will be a better match. No significant protein or
potassium. Look for 'Hon-Dashi' at your local Asian grocery. Dashi recipe
lower down but the boxed stuff is fine.
- Do check on the Shoyu (soy sauce). The brand I use is called Datu Puti
and is much lower sodium than Kikkoman lite. In this recipe you can use
slenda and 1/2 the called for soy sauce. In my memory is some reason to
watch soy products but not sure of the details.

From the Japan kitchen of: xxcarol, 26DEC2003

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Title: Winter Nimono Soup
Categories: Japan, Soups, Xxcarol, Pressure
Yield: 4-6 Servings

3/4 lb Peeled sliced Daikon
3 tb Rice vinegar
1 1/2 c Dashi
2/3 c Shoyu
1/3 c Sake
1 tb Mirin
Optional, sugar to taste
1/2 lb Carrots, sliced bitesize
1 md Turnip, peeled, sliced
8 Green onion bottoms (not the
Green tops), chopped or
Whole

Best made with a stronger Dashi

Place sliced daikon on platter and pour vinigar ovr it. Let stand
about 15 mins, then rinse and pat dry. Add it and rest to a pot and
simmer 30 mins or iuntil the veggies are your preferred level of
'done'.

Daikon is basically japanese radish, and it looks much like a very
LARGE white carrot. Milder tasting than the normal American type so
if you cant find it, use ours but only about 1/2 the amount and cut
them in 3 parts removing top and bottom parts. Mirin is a sugary
ricewine like item, and you can substitute 2 parts sake to 1 part
sugar for something so close it is hard to tell the difference once
you heat it and reduce it to 1/2 volume. Light or sweet sherry are
also suitable substitutes.

Optional additions: Potatoes, Bamboo shoots, Shiitake (a type of
mushroom and yes, you can use normal ones too), hard cooked eggs (not
advised for you), fishcakes, tofu, asparagus. Depending on what you
add and how much, you have soup or stew.

For a full meal, you would traditionally serve this with rice, a small
slice of fishcake (omit for you until I find one fat-free but the
size of the slice is about that of a single canned sardine and that
is a suitable alternate and is lovely with hot sauce on it and set
atop the rice), and some slices of fresh fruit.

Americans may prefer to serve it with a rice cake, float some rice
crackers in the soup, and have a green salad at the side.

This meal is high in sodium so those who have been specifically
advised to reduce sodium due to high blood pressure or other reasons,
should avoid it, but otherwise it is *extremely* heart healthy. The
added optional hard cooked egg would be but one egg, added at the
very end of cooking. From: xxcarol Date: 12
Jan 97 Home Cooking *

- Dora, omit the soy sauce (shoyu) and the only optional ingredient on the
list thats ok for you would be the asparagus. Take the mirin as ok, and
omit the sake. Splenda will be fine if you wish to sweeten it.


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Title: Xxcarol's Japan Coleslaw
Categories: Salads, Xxcarol, Japan
Yield: 4-6 Servings

3 c Nappa cabbage, shredded
1 c Brussels sprouts
1/2 c Daikon radish; grated
1 lg Carrot; grated
1/2 c Celery
1/4 c Minced onion
3 tb Hot/Sweet Mustard or Mirin
5 tb Mayonnaise

I love coleslaw and here is a slight variation based on what is
available in Japan. Note you can make it with hot-sweet mustard or
Mirin.

Mix it all together after chopping the ingredients finely or grating
them. Let set for an hour so so to let it develop.

- Dora, you may want to use broccoli stems minced fine for crunch vice the
brussels which are a bit high on the potassium scale. Use of 'Nappa'
cabbage is ok but regular head cabbage (green or red) or savoy is better.
Avoid 'Pak Choi' (Bok Choy). Have nutritionist check on 'daikon' as i
can't find it. Member of the radish family and they seem ok. This is the
one I made for Lisa. I used regular head cabbage for it that time.

From the Sasebo Kitchen of: xxcarol

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Title: Xxcarol's simply kangkoon
Categories: Xxcarol, Vegetables, Japan
Yield: 2-6 Servings

1 lb Fresh kangkoon
2 c Chicken broth
2 ea Sqizzels Patis (Tiparos)
1/2 tb Spiced Vinegar
2 ea Whole peeled garlic cloves

This is a very time honoured way to fast make a side dish in a place
where normal dinner has at least 5 items. You cant after all, spend
30 mins on each of them or your family would starve!

One thing folks in the orient do, is 'spice' the boiling water for
veggies and there's an easy way to do this repeated here. It really
does make a difference so try it if you have not. The simplist
version will take a mere 2 mins.

Take 2 cups of chicken broth or mild dashi or if neither is handy,
can use 2 cups water and 2 chicken bullion cubes and place in pot.
Add the rest and simmer for at least 5 mins. Can be simmered longer
with no ill effect or just turn the heat off and place the pot to the
side in the hot broth so you can use the burner for something else
like a japanese housewife would do. She'd use 'kangkoon' which is a
spinach type tasting item not enough different from other types to be
notable this time. Use the leaves and not the hollow stems. (save
the stems for a soup).
American fusion addition: Add a dab of butter
to the serving.

- Dora, 'Kang Koon', 'Kangkoon', 'Kang Kong' etc. Spinach. This is fresh
spinach and you simmer it as much or little as you like it. Check though as
i'm getting variation on 'spinach' and potassium.

From the Sasebo Japan kitchen of: xxcarol 8JUL2006

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Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings

1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)

The kombu piece will be about 4-5 inches square.

Place on heat, remove kombu when it comes to a boil and add Katsuo
Bushi. Once flakes sink, pour through strainer and discard flakes (or
save for second soup use!). Can be made without Katsuo Bushi, with
Shiitake mushrooms in it's place for a less salty and vegetarian type
but it needs a good 2 hours gentle boil to taste right.

Optional additions galore! Top picks are little chunks of Tofu, green
onions, mushroom bits, shrimp, and shredded cabbage.

- Dora, I added this only because some folks like to twiddle in the kitchen
and I used to make my own until I found the boxed Hon-Dashi which is just as
good. Because I use alot of it, I have the large box (1,000 3/4 cup servings
for about 18$ a box). The kombu here is dried kelp. Same stuff you'd wrap
around sushi. It works better than fresh in this case. Fresh kelp by the
way makes an interesting addition to your diet and in moderation, (1/4 cup)
is well in your allowances i bet.

From the kitchen of: xxcarol

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Title: Xxcarol's Fast-n-Dirty Rice
Categories: Xxcarol, Rice, Seafood, Diabetic
Yield: 8 Servings

2 c Dry medium grain rice
4 1/2 c Water
1 tb Blackened pepper seasoning
1/2 c Chopped raw squid
1/2 c Shredded cabbage (not packed

This is a simple timesaver for those of us used to making rice all
the time in a ricemaker, and looking for a little variation. It is
not 'classic' dirty-rice.

Vary the amount of water and rice according to your rice maker's
directions. The rice type should be a medium grain 'sticky rice' like
Calrose or an aromatic like Basmati.

The blackened-pepper seasoning should be mostly spice (IE: little
salt or salt free). There are many variations on this spice and they
all work well. If you do not have a mix handy, use 1/2 TB black
ground pepper and 1/2 TB mixed 'anything else you like to make up 1/2
TB'. Comino seeds, chinese 5 spice, and a bit of garlic powder are
good choices for that.

On the chopped squid, make it small bits no bigger than 2 times the
size of your thumbnail and no smaller than a thumbnail. If you also
have some catfish or pink snapper, add 1/4 cup of roughly 1 inch
cubes.

The cabbage is optional and there mosty for making it look 'pretty'.
Strips of bok choy or KangKoon work well, but any type will do. Dont
add more than 1/2 cup loosely packed. You can also mince up a single
brussel sprout and hit this dish perfectly.

Place it all in the rice maker, stir a bit to mix, and turn it on.
Depending on your rice maker, 10-15 mins later it's ready to serve.

Serving suggestions: This is a basic 'go with' dish that is fast and
easy. Excellent to add a scoup to a bowl then pour gumbo soup over
it. Also, makes a really good rice bed to place a fast
butter-pan-fried fish on. It is low-sodium, low-fat, and low-cal.
Leftovers are perfect for 'fried rice'.

-Dora, this one may be too high on the glycemic scale but you can jiggle in
more cabbage and less rice. Note it's for 8 small servings. I added it
mostly because it does a nice job of showing 'meat as a garnish'. It's
'diabetic' only in that with a small serving, it fits as a nice variation.

From the Sasebo Japan kitchen of: xxcarol 18SEP2005

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Title: Xxcarol's Fried Rice
Categories: Xxcarol, Rice
Yield: 2 Servings

2 c Leftover sticky rice
2 tb Butter
3 tb Olive oil
3/4 c Chopped brocoli
1/2 c Chopped califlower
1/2 ts Patis

This is a fast fix with much variation possible. I make this very
rarely so MM'd this one based on what I had handy. We had a big
lunch with a good 9oz each of seafoods. The rice was the leftover
parts mixed with a bit of shrimp that was used to stuff a squid. I
wasnt even remotely hungry yet again, when the 'child alarm' went
off. (Mom, whats for dinner? ARGH!).

So, I looked in the fridge and what did I see? A container of rice
with shrimp bits galore! I spied also a platter of veggies, about to
expire, and so the meal was about to be true epicure!

Toss the butter in a frying pan, with the oil and the veggies, and
then grab the leftover rice and dump it in. Sprinkle Patis (fish
sauce) and if you like, just before done, add a raw egg and stir it
in.

This version isnt meant to be cooked til 'starting to brown' but is a
very fast 4 mins max meal. Ok, I'm guilty. There's a 'Walking with
Dinosaurs' show about to start that I havent seen yet! We both wanna
watch it.

Optional additions: Millions in other recipes, but for this butter
mix think of black olives, butter beans, green beans as perfect.

-Dora, no egg added, sorry! Ripe olives and green beans work nicely and
are on your 'on' list! Also, don't use 'sweet sticky rice' but a long grain
white for your case. You may want to omit the patis but you can take it down
to just a 'squizzle' (1/8 ts?) fine. Brand used it Tiparos which is much
lower in sodium than other 'fish sauces'.

Serve with: Iced Tea, Apple juice, or if a kid 'milk rulz'!

From the Sasebo kitchen of: xxcarol 11Sep2005

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Title: Xxcarol's Kiddie Kimchi
Categories: Xxcarol, Vegetables
Yield: 8 Servings

1 ea Head of Nappa cabbage
2 ea Head Bok Choy cabbage
1/2 ea Daikon (2 cups)
3 tb Salt
1 qt Water
1/3 c Vinegared Hot Pepper Paste
1/2 tb Red chile powder

Yup, she's up to something again! Kid's version of Kimchi? Ya gotta
be kidding! Kids won't get within a country mile of that stuff!

Ok, to start with, this isnt all that hot. The trick is the vinegared
Chile paste. It's from Korea, doesnt taste like Vinegar and is
almost a hot-n-sweet BBQ sauce. Even kids in a chile-wuss family can
handle this one straight. Add the red chile powder (I use a Japanese
version) to taste. Nappa cabbage is otherwise known as 'Asian'
cabbage but you can sub in other types for it and the bok choy if you
need to where you are. Daikon is a large white root that is related
to the radish but mild in flavor. Omit if you can not find it.

Kimchi isnt a super 'fast' thing as it has to cure on the counter for
at least 12 hours. Chop the veggies all up small (I made matchsticks
of the daikon) then add to water and the salt. Yes, it's alot of
salt. Set this on the counter in a plastic container and just turn
the mix over or shake it up when you think about it. Depending on
how crisp you want it, let this sit from 12-36 hours (longer, less
crisp).

When it's your desired crispness, up-end the container into a
collander and rinse with fresh water then put it back in the
container and add the rest of the ingredients.

Optional additions: MILD chiles (it's a kids dish!), whole baby
carrots, waterchestnuts.

Serving suggestions: With sliced mango at the side. This is in
itself a side dish and makes a nice topper for rice or glass noodles.

- Dora, no Bok choy, just just nappa and regular head cabbage and it will be
fine.

From the kitchen of: xxcarol, Sasebo Japan, 1AUG2004

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Title: Xxcarol's Refined Pancit
Categories: Xxcarol, Philippeno
Yield: 6-10 Servings

1/2 c Chopped cabbage, bok choy
1/2 c Baby carrots
1/2 c Chopped green bell pepper
1/2 c Chopped brocolli bits
4 c Water
1 ea Pack Pancit seasoning
8 oz Dry pancit noodles (wheat)
6 ea Large shrimp, shelled

Oh my! I make pancit all the time. This rendition is one that is
easy to make in the average American/Canadian kitchen. To me, this
is 'outastuff cooking' if you know what I mean. It uses just a bit
of everything.

Chop up all the veggies (feel free to add more!). The cabbage is more
authentic if Bok Choy but it can be Nappa or just normal 'head
cabbage'. b The bell pepper doesnt have to be green. In fact, a
yellow or red would look better. The carrots do not have to be baby,
just chop them up small if not using whole baby carrots.

Cant find Pancit seasoning? Its a mix of garlic salt, black pepper,
a bit of a mild chile powder, and soy sauce. Take about 1/3 cup soy
sauce and add about 1 teaspoon of the other spices each, and you will
be close enough. When I make my own, I add some oyster sauce but
that isnt essential.

The noodles are those hard dry brown thickish looking ones as opposed
to the thin white ones that look like (and are sometimes labeled as)
'angel hair' or 'glass noodles'. These are the more substantial
ones. The recipe will not work right with the glass type as they do
not absorb enough water.

A side note, the noodle pack will tell you to soak them first. Do not
bother with this version.

Put all but the noodles into a pan that is low and wide and flat. A
big cast iron skillet will do. This is a big recipe so cut down the
size to fit the pan if you have only a little 9 inch skillet with a 2
inch high rim.

Set this to boil for about 5 mins, then add the dry noodles and turn
the heat off. About 5 mins later, stir it then add 1-2 TB oil if
desired.

Optional additions: Pancit is like soup. Anything can go in there!

- Dora, again, head cabbage or nappa or savoy cabbage. Shows 'meat as a
garnish' and with portion control and mixing a salt-free seasoning vice the
packet stuff, should be acceptable. Can use 'glass noodles' vice the wheat
based pancit and i';ve made this with 'spinach noodles' and 'squash noodles'
(dried asian products) which are even better for you on the glycemic scale.

From the Sasebo kitchen of: xxcarol 23NOV2003

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Title: Xxcarol's Greenie Beanie soup
Categories: Xxcarol, Soups
Yield: 12 Servings

1 lb Washed fresh green beans
1 c Cubed potato, waxy type
6 c Chicken stock
1 c Chopped carrots
1/4 c Garlic cloves, whole
1/4 c Chopped purple onion
3 tb Butter
1 ts Chinese 5 spice

Greenie Beanie soup is a fun name for an old version of a vegetable
soup, spiced up just a bit with chinese 5 spice. It will taste
'sweet' and comes with stovetop or crockpot directions.

Put all but the green beans in the crockpot or stove top stock pot
and cook until the carrots and potatoes are fork tender. This will
take 6 hours in a crockpot and about 1 on the stove. Add the green
beans, cutting them to 2 inch long bits and either crockpot cook
another 1 hour or finish on the stove for 15 mins at a low simmer.

Optionally you may want to puree the soup just before adding the green
beans. Dont be worried about the amount of garlic. It will cook
down and be mild but you can use less if you want to just add 3-4
cloves. (stovetop cookers should probably use less).

If you do not have chinese 5 spice, don't worry. Use a little nutmeg
and pumpkin pie spice in it's place. To make the larger batch work in
a smaller house, make it all the way up to the addition of the green
beans then freeze the excess and make up just the number of cups you
need.

This makes a perfect accompany soup to a dinner of roasted pork and a
thickly chewy crusty bread. It also makes a nice light lunch with
just the bread.

If you home-make your chicken stock, it may be close to sodium free but
otherwise check the can if on a sodium reduction. The rest is
nominal on that and it's diabetic acceptable as well.

- Dora, canned broths may be all your kitchen staff use? You'll need to use
a salt reduced one. I seem to recall Osem brand chicken Consomme (a powder,
available at kosher groceries everywhere) is pretty sodium low? I'm out or
I'd check. Dietician probably has a list of suggested ones to pursue.

From the Sasebo Japan kitchen of: xxcarol 19JUL2006

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Title: Xxcarol's Merry Medley
Categories: Xxcarol, Vegetables, Diabetic
Yield: 4 Servings

1 c Rough chopped white potato
1/2 c Rough chopped cailiflour
1/2 c Packed tight fresh spinach
1/2 c Ricotta cheese
1 cn 4oz black olives, with juice
2 tb Olive oil
1 ts Black ground pepper
1 ts Sesame seeds
1 ea Sqizzle patis (1/4 TS?)

Ok, this is a 'go with' recipe for the Korean Ribs but you can make
it with other things or on it's own. Normally I do this in the top
crock of the 'vertisserie' I have along with something going at the
bottom part.

Mix it all together and just let it cook along with the meat in the
below unit. Charlotte and I are making up a batch just now.

The Patis is a low salt version and adding more this time will not
make the dish better as it's a strong flavor. Try 1/4 TS first
before you try more.

Optional additions: Fresh Green beans, aparagus (canned works this
time well). Small amounts of walnut or pecan meats at the last 10
mins of cooking. Tofu bits and mushrooms. Miso at 1 TS for dark
type or 2 TS of the lighter type.

-Dora, they'll probably tell you to omit the ricotta. It's a fine recipe
without it.

From the Sasebo Japan kitchen of: xxcarol 4AUG2006

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Title: Xxcarol's Tartar sauce
Categories: Xxcarol, Sauces, Condiments
Yield: 8 Servings

1/4 c Mayonaise
2 tb Horseradish sauce
3 tb Chopped fine butter pickles

This is a common 'out of something' cookery I do at home. We like
tartar sauce but frequently run out and this mix works for us. The
proportions are general and if you like it hotter, add more
horseradish sauce to taste, or you may want more pickles.

The pickels are standard 'butter pickles' cut to same as you'd use
for a hamburger but it doesnt matter. Just mince to about 1/4 the
volume of the rest of the stuff you are going to add then adjust it
all to your taste. Mix and eat!

- Dora, one thing is prepared store tartar sauces have too much added sugar
almost always. This one will depend on portion control and if you are
allowed a bit of eggs now and again. (the other may recipes portion down
small enough it should be ok but this one is higher percentage).


From the Sasebo Japan kitchen of: xxcarol 27JUL2007

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Title: Xxcarol's adobong baboy (vinigar pork)
Categories: Xxcarol, Pork, Easy
Yield: 3 Servings

3 ea Pork loin cutlets, 1" thick
2 cl Garlic, minced
1/4 c Soy sauce, Datu Puti brand
1/4 c Red wine vinigar
1 ts Black pepper
2 ts Sake

For my first added new recipe after moving back to Virginia Beach from
Sasebo Japan, I bring you an old classic, fusioned a bit.

The pork loin was sliced about 1 inch thick. This recipe can be made
bigger but with 3 of us, this is perfect. Mince the garlic fine
(about 1/2 tb or a bit more was used). Add everything to the pot and
stir it around a bit. Let marinate on the stove, covered, for 2
hours.

Turn heat on low and let cook 15 mins, turning meat over about
mid-way. Perfect time to start the rice is when you start the meat.

Remove meat and slice thin and serve over or with rice. A perfect
side dish would be steamed bok choy or steamed spinach.

- Dora, I added this not because it's a good for you recipe, but to show
again a meat as a garnish. 1/2 the soy sauce and it works. You cook this
to still a little pink then cut to strips. Each loin steak should make
about 8-9 strips of about 1.5 oz each. You can then garnish a sald with
them or serve to the side with a meal that is otherwise meat free.

From the Virginia Kitchen of: xxcarol 25OCT2007

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Title: Xxcarol's Tangoing Turnips
Categories: Xxcarol, Crockpot, Soups, Diabetic
Yield: 16 Servings

5 c Largish turnips, chopped
2 c Chopped daikon
1/3 c Diced salt 'fat back'
1 ea Bannana chile pepper (mild)
1 1/2 c Bok Choy bits, whites mostly
2 ea 16oz cans diced tomatoes
4 tb Osem chicken consomme
2 ea Cloves garlic, minced
Water to cover plus 1 inch

Yet again I find myself with some 'still live but barely' vegetables
to use up so one more 'leftover madness' recipe is born!

The Turnips are peeled then chopped into big hearty bites. I estimate
5-5.5 cups of turnips in there.

The chile is a mild bannana pepper type and was left whole except for
cutting off the stem end. The daikon is cut roughly to frenchfry
shapes (homestyle big ones). The cans are standard 14.5 oz Contadina
for one and the other was a stray local store brand called 'So Good'
(even lower sodium than contadina and I plan to get more of these at
Dollar Store as they really ARE 'So Good'). Peel and mince the
garlic fairly fine. Rough chop the salt back (pork belly or back) to
1/4 inch thick 1x1 squares and dump them in.

Set the crockpot on high for once for this one as the veggies work
better in this type of dish. Your cooking time is about 8 hours and
can be left on 'warm' mode for 2 days though the daikon will not
remain 'crisp' that long.

Anything else you have leftover, potentially goes in this dish. In
our case at the time of cooking, about 3oz gently knawed pork loin
ended up in there (we arent feeding guests with this one so thats ok
by us). I could see carrots in there easy. Leftover raw frozen
pumpkin or other winter squashes will do well in this but add a
sweetness so consider omiting the garlic if adding them.

Serving suggestions: Fresh crunchy crusty bread will be a winner.
Sliced cheese plate. Sliced pears and/or green crisp tart apples
with a dusting of 5spice or nutmeg and a drizzle of warmed honey (for
non diabetics).

-Dora, I think the whites of bok choy are 'ok' but just use another cabbage
type.
also, omit the fat-back.

From the VB kitchen of: xxcarol 13DEC2007

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Title: Xxcarol's burgoo fusion
Categories: Xxcarol, Crockpot
Yield: 16 Servings

28 oz Can minced tomatos
28 oz Can water
4 tb Osem brand chicken broth
1 ea Leek, minced
1/2 lb Chicken thighs
1/2 lb Chopped broccoli spears
1/8 ts Patis
1 c Carrots, chopped
1 c Corn
1/2 lb Italian meatballs

Charlotte got to cooking and though it's not at all 'italian' this
seems a bit close to us. The dish is made with deboned cooked
chicken thighs so you have shreds of meat. Dunno about you but we
always have a few extras of cooked chicken thighs from our 'adobo
chicken' (boiled chicken in adobo seasoning from Goya).

So we started with the idea of an italian tomato vegetable soup, but
the leeks looked so tastey and they grow them in italy too right? In
they leapt with a can of ground tomatoes and a can of water. Then
italians grow carrots right? So, we chopped up 2. Oh, they raise
chickens right? So we looked and found some leftover frozen
pre-cooked ones and tossed them in (later we deboned them but you can
start with boneless uncooked ones). Then we added some italian
meatballs (I mean, thats classic italian right?). Looking it over,
we tossed in 3 whole corncobs which we scraped down later but you can
use a can of corn here just fine. The broccoli is the spears off a
chinese broccoli but you can use the stems of regular just fine.

Taste test and we added a little patis and black pepper.

Now, this started as 'italian' and we served it with crusty italian
bread, but we also found it takes really well to a nice hunk of
chedder melting in the serving bowl.

One of these days if we keep trying to make italian, we will succeed.
Meantime, this was mighty tastey stuff!

-Dora, 1 lb meat but split into 16 servings, it becomes 'garnish' level
here.

From the VB kitchen of: xxcarol 23FEB2008

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Title: Xxcarol's apple coleslaw
Categories: Xxcarol, Cabbage
Yield: 12 Servings

4 c Shredded cabbage, head type
2 ea Chopped peeled green apples
3/4 c Mayo
3 ts Black ground pepper
2 ts Salt
1 tb Brown prepared mustard
1 ts Brown sugar or honey
2 ts Lemon juice
1 ts Chinese 5 spice

Hi! This is one of my few recipes that use sugar in a coleslaw. It
also omits many of my normal spices and all the onion. This is made
when green apples are at peak. The lemon is there just to keep them
crisp and not too brown. Because the green ones are normally tart, a
little brown sugar is used to take that down a notch.

Optional additions are dried cut up figs or raisins. Heck, go wild
and cut up a dried prune (grin).

First learned, sometime in 1974 or so in Charlottesville VA.

-Dora, this is the other one Lisa likes.

From the VB kitchen of: xxcarol typed 14March2009

MMMMM

cshenk wrote:
> Hi Dora,
>
> I found most of the stash of recipes and Lisa uses some of these.
>
> I'll add them here leaving the original 'as is' but add comments
> where
> needed on how you will need to adapt them I think. They may not be
> glycemic low enough but they give a base you can take with you
> tomorrow to the nutritionist?
>
> You'll see I like Cabbage alot (grin).

<all recipes saved>

I'm overwhelmed - thank you for all the time you have taken.
I've saved all of them to study. I'll need to run these by the
dietician, since some of the recipes contain things I can't eat; e.g.,
cooked spinach, butternut squash. I can't even eat yogurt (my
favorite for dessert). This diet is so restrictive I hope it can be
eased once everything is under control.

Again, thanks Carol. It sounds like you had a great chili cookoff -
congrats on 4th place!

Dora

"Dora" wrote
> cshenk wrote:

>> I'll add them here leaving the original 'as is' but add comments where
>> needed on how you will need to adapt them I think. They may not be
>> glycemic low enough but they give a base you can take with you
>> tomorrow to the nutritionist?
>>
>> You'll see I like Cabbage alot (grin).
>
> <all recipes saved>
>
> I'm overwhelmed - thank you for all the time you have taken.
> I've saved all of them to study. I'll need to run these by the
> dietician, since some of the recipes contain things I can't eat; e.g.,
> cooked spinach, butternut squash. I can't even eat yogurt (my favorite
> for dessert). This diet is so restrictive I hope it can be eased once
> everything is under control.

EEkk! I forgot to mention the summer squash in place of the butternut!
Also I'd make that one with many winter squash types but i dont have the
proper names for them. Asian things in Japan and a language gap. That one
works with zucchini.

I'm sure once you can get witht he dietician/nutritionist, it can be worked
out. You just need to know how many g/mg per day area are recommended for
your needs. Once you have that, the rest snaps in place.

> Again, thanks Carol. It sounds like you had a great chili cookoff -
> congrats on 4th place!

Yipiiee!!! Had a ball! Still got 2 picnic tables in the back yard but
thats ok. It's easier for them guys to pick up on the way from home with
the carpool buddies to help trott them across and down the street. Kinda
look like weeble-wobble toys when doing it (snicker).

cshenk wrote:
>
> I'm sure once you can get witht he dietician/nutritionist, it can be
> worked out. You just need to know how many g/mg per day area are
> recommended for your needs. Once you have that, the rest snaps in
> place.
According to the doc's note, it says, "60 - 70 mEq (1 - 2g), whatever
that means.

"Dora" wrote
> cshenk wrote:
>>
>> I'm sure once you can get with the dietician/nutritionist, it can be
>> worked out. You just need to know how many g/mg per day area are
>> recommended for your needs. Once you have that, the rest snaps in
>> place.
> According to the doc's note, it says, "60 - 70 mEq (1 - 2g), whatever that
> means.

Oh dear! Which one is which? Your kitchen can't work with that.

My best 'guess' is not going to be very useful but that was potassium. It
wasnt the protein or sodium. Both that low on sodium or protein would put
you in coma.

Humm. Nutritionist able to make sense of it? If not, you really might need
a new Doc. Thise arent metric Equvalents at all. 60-70MG is less than 1 G.
It's nonsensical applied to several of your limits.

"Christine Dabney" wrote
> "cshenk" > wrote:

>>Humm. Nutritionist able to make sense of it? If not, you really might
>>need
>>a new Doc. Thise arent metric Equvalents at all. 60-70MG is less than 1
>>G.
>>It's nonsensical applied to several of your limits.

> She said mEq, which is milliequivalents..not milligrams. Big
> difference.

So what is that in 'one thousandth of a gram'? Anything else is useless for
her needs on all USDA etc readings. There is no such thing as
'millequvialents' in any page or book I have seen for a person with special
diet needs. I will grant you I am not a Doc, but i've *never* been given
crap like that in 25 years since they started me on low-chol diets and
worked on later to the additions. NEVER.

Seriously, this isnt rocket science. Her Doc needs to say how many MG
sodium, potassium per day and how many G protien he recommends. To give her
less information, is to be non-functional. Not even a
dietician/nutritionaist can work without that *basic* line.

It's almost like Valley-girl talk 'oh gee, you should eat less salt and
sorta like it would be cool to avoid bannanas ya know? Oh and no beef,
chicken, or pork 'cause it is not so macrobiotic so might be uncool to eat'.

I'm very unimpressed with her Doc just now. If there is some translation of
that, he obviously failed miserably to explain it to her which means she
can't possibly apply it.

cshenk wrote:
> "Dora" wrote

>> According to the doc's note, it says, "60 - 70 mEq (1 - 2g), whatever that
>> means.
>
> Oh dear! Which one is which? Your kitchen can't work with that.
>
> My best 'guess' is not going to be very useful but that was potassium. It
> wasnt the protein or sodium. Both that low on sodium or protein would put
> you in coma.
>
> Humm. Nutritionist able to make sense of it? If not, you really might need
> a new Doc. Thise arent metric Equvalents at all. 60-70MG is less than 1 G.
> It's nonsensical applied to several of your limits.
>
It makes perfect sense to me, LOL. It is one way they quantify these
chemical electrolytes.
Depending on which 'lyte being discussed, x mEq equals y grams.
FYI- mEq means milliequivalent

cshenk wrote:
> "Christine Dabney" wrote
>> "cshenk" > wrote:
>
>>> Humm. Nutritionist able to make sense of it? If not, you really
>>> might need
>>> a new Doc. Thise arent metric Equvalents at all. 60-70MG is less
>>> than 1 G.
>>> It's nonsensical applied to several of your limits.
>
>> She said mEq, which is milliequivalents..not milligrams. Big
>> difference.
>
> So what is that in 'one thousandth of a gram'? Anything else is
> useless for her needs on all USDA etc readings. There is no such
> thing as 'millequvialents' in any page or book I have seen for a
> person with special diet needs. I will grant you I am not a Doc,
> but
> i've *never* been given crap like that in 25 years since they
> started
> me on low-chol diets and worked on later to the additions. NEVER.
>
> Seriously, this isnt rocket science. Her Doc needs to say how many
> MG
> sodium, potassium per day and how many G protien he recommends. To
> give her less information, is to be non-functional. Not even a
> dietician/nutritionaist can work without that *basic* line.
>
> It's almost like Valley-girl talk 'oh gee, you should eat less salt
> and sorta like it would be cool to avoid bannanas ya know? Oh and
> no
> beef, chicken, or pork 'cause it is not so macrobiotic so might be
> uncool to eat'.
> I'm very unimpressed with her Doc just now. If there is some
> translation of that, he obviously failed miserably to explain it to
> her which means she can't possibly apply it.

The doctor clarified it yesterday on the phone.
60 - 70 mEq, or 1000 to 2000 mg., potassium. Sending me a list of low
potassium foods showing mg. per serving of each. That'll help. Still
trying to nail down a dietician - the first had closed shop. Phone
requests are out there but no return calls as yet.

Dora wrote:

> The doctor clarified it yesterday on the phone.
> 60 - 70 mEq, or 1000 to 2000 mg., potassium. Sending me a list of low
> potassium foods showing mg. per serving of each. That'll help. Still
> trying to nail down a dietician - the first had closed shop. Phone
> requests are out there but no return calls as yet.
>
Dora, call your local hospital. They have Dietitians on staff and may do
clinic type appointments for outpatients. If not they should be able to
refer you to one. You want a Registered Dietitian.

"Goomba" wrote
> cshenk wrote:
>> "Dora" wrote
>
>>> According to the doc's note, it says, "60 - 70 mEq (1 - 2g), whatever
>>> that means.
>>
>> Oh dear! Which one is which? Your kitchen can't work with that.

> It makes perfect sense to me, LOL. It is one way they quantify these
> chemical electrolytes.
> Depending on which 'lyte being discussed, x mEq equals y grams.
> FYI- mEq means milliequivalent

Well, hate to tell ya but the guides on all USA products she's going to need
to *buy* use mg. She's not a chemist in a dispensary or a pharmacist.

She needs to be able to go to the grocery store and read a label. Her doc
after she had to ask came back with: 1000 to 2000 mg., potassium

Scratching head. Ok, 1-2G = 1000-2000 mg.

Goomba wrote:
> Dora wrote:
>
>> The doctor clarified it yesterday on the phone.
>> 60 - 70 mEq, or 1000 to 2000 mg., potassium. Sending me a list of
>> low potassium foods showing mg. per serving of each. That'll help.
>> Still trying to nail down a dietician - the first had closed shop.
>> Phone requests are out there but no return calls as yet.
>>
> Dora, call your local hospital. They have Dietitians on staff and
> may
> do clinic type appointments for outpatients. If not they should be
> able to refer you to one. You want a Registered Dietitian.

Thanks, Goomba. Yes, my research showed me I needed a Registered
Dietician rather than a nutritionist. I'm still waiting for call
backs - going to try again. One was to an outside dietician referred
by the hospital. The second call was to the actual Diabetes Center at
the hospital. To my amazement, the only dietician on staff here at
this 2,200 person retirement facility is not available to people in
the independent living units, only in the nursing center. The medical
center M.D. here, however, has
given me "special dispensation" to see her (with pressure from the
nephrologist). I phoned her yesterday but no response as yet.

cshenk wrote:
>
> "Christine Dabney" wrote
> > "cshenk" > wrote:
>
> >>Humm. Nutritionist able to make sense of it? If not, you really might
> >>need
> >>a new Doc. Thise arent metric Equvalents at all. 60-70MG is less than 1
> >>G.
> >>It's nonsensical applied to several of your limits.
>
> > She said mEq, which is milliequivalents..not milligrams. Big
> > difference.
>
> So what is that in 'one thousandth of a gram'?


Milliequivalents (mEq or meq) relate to the charge of an atom, important
in reactions in solution. Different atoms will have different weights
relating to their mEqs, depending in their charge.

Look here for a table (scroll down to 'Importance of Diet') giving mEqs
of potassium (K+) in different foods, per serving:
http://www.drugs.com/cons/potassium-sandoz.html

Dora wrote:
>
> Arri London wrote:
> >
> > Look here for a table (scroll down to 'Importance of Diet') giving
> > mEqs of potassium (K+) in different foods, per serving:
> > http://www.drugs.com/cons/potassium-sandoz.html
>
> All of which I'm not allowed to eat, at least until my potassium level
> is under control and then, presumably, only in moderation.

Take heart! A former colleague of mine and her brother both have a
congenital kidney disease. He had a transplant several years ago but was
on dialysis for a couple of years first. He too was on a
potassium-restricted diet, obviously, but was allowed some leeway. He
could consume a limited amount of potassium-rich food from the list he
was given. Having eaten that one item, no more was allowed that day, but
he never really felt deprived.

My colleague had her transplant last week, in London, and is doing quite
well. She got a live donor so didn't have to wait until her kidneys
failed completely.

The potassium-limited diet is a nuisance but easy enough to work around.
Choose the foods with the lowest level as often as possible when you are
allowed to resume eating some. And of course stay as hydrated as the
doctor allows.

Good luck!

Arri London wrote:
>>>
>>> Look here for a table (scroll down to 'Importance of Diet') giving
>>> mEqs of potassium (K+) in different foods, per serving:
>>> http://www.drugs.com/cons/potassium-sandoz.html
>>
Dora wrote:
>> All of which I'm not allowed to eat, at least until my potassium
>> level is under control and then, presumably, only in moderation.

>Ari wrote:
> Take heart! A former colleague of mine and her brother both have a
> congenital kidney disease. He had a transplant several years ago but
> was on dialysis for a couple of years first. He too was on a
> potassium-restricted diet, obviously, but was allowed some leeway.
> He
> could consume a limited amount of potassium-rich food from the list
> he
> was given. Having eaten that one item, no more was allowed that day,
> but he never really felt deprived.
>
> My colleague had her transplant last week, in London, and is doing
> quite well. She got a live donor so didn't have to wait until her
> kidneys failed completely.
>
> The potassium-limited diet is a nuisance but easy enough to work
> around. Choose the foods with the lowest level as often as possible
> when you are allowed to resume eating some. And of course stay as
> hydrated as the doctor allows.
>
> Good luck!

Thanks. I'm learning to handle it. The M.D.s list is a big help.
Naturally(!!), all of my favourite foods are forbidden but I am
learning to pick and choose within the limits given. Who would have
thought I couldn't eat watermelon, for pete's sake! As far as a
dietician, I'm on the list to see a renal dietician at the local
hospital but it may take a few weeks.

On Tue, 07 Jul 2009 08:47:51 -0600 in rec.food.cooking, Christine Dabney
> wrote,
>Potassium is expressed in terms of mEq...always has been, in my
>experience. And I deal with it everyday. That is how it is
>dispensed, and measured, at least in the medical field.

What, do you give IVs? Try looking at a package of retail OTC potassium
supplement pills. They are all labeled 99 mg of potassium (which is a
useless size, but that's another story.)

>Seriously, potassium isn't measured in mg. It is measured in mEq....

Wrong. There is no scale that measures mEq. You have to weigh in mg
and calculate the mEq from that, or measure by volume something that has
already been formulated to a known concentration.

On Fri, 10 Jul 2009 14:37:46 -0600 in rec.food.cooking, Christine Dabney
> wrote,
>On Fri, 10 Jul 2009 10:03:28 -0700, David Harmon >
>wrote:
>
>
>>What, do you give IVs?
>
>Actually, yes I do. I am an RN, who works with this all the time.

That explains it; potassium in IVs is usually (I think) designated in
mEq, but that is more the exception than the rule for other forms of
potassium in general. Do you give any oral potassium supplements?

cshenk wrote:
> "Goomba" wrote
>> cshenk wrote:
>>> "Dora" wrote
>>>> According to the doc's note, it says, "60 - 70 mEq (1 - 2g), whatever
>>>> that means.
>>> Oh dear! Which one is which? Your kitchen can't work with that.
>
>> It makes perfect sense to me, LOL. It is one way they quantify these
>> chemical electrolytes.
>> Depending on which 'lyte being discussed, x mEq equals y grams.
>> FYI- mEq means milliequivalent
>
> Well, hate to tell ya but the guides on all USA products she's going to need
> to *buy* use mg. She's not a chemist in a dispensary or a pharmacist.
>
> She needs to be able to go to the grocery store and read a label. Her doc
> after she had to ask came back with: 1000 to 2000 mg., potassium
>
> Scratching head. Ok, 1-2G = 1000-2000 mg.

Right. I didn't understand what you were on about at first, because 1
gram is obviously 1000 milligrams.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy wrote:
> cshenk wrote:
>> "Goomba" wrote
>>> cshenk wrote:
>>>> "Dora" wrote
>>>>> According to the doc's note, it says, "60 - 70 mEq (1 - 2g),
>>>>> whatever that means.
>>>> Oh dear! Which one is which? Your kitchen can't work with that.
>>
>>> It makes perfect sense to me, LOL. It is one way they quantify
>>> these chemical electrolytes.
>>> Depending on which 'lyte being discussed, x mEq equals y grams.
>>> FYI- mEq means milliequivalent
>>
>> Well, hate to tell ya but the guides on all USA products she's
>> going
>> to need to *buy* use mg. She's not a chemist in a dispensary or a
>> pharmacist. She needs to be able to go to the grocery store and
>> read a label. Her doc after she had to ask came back with: 1000 to
>> 2000 mg.,
>> potassium Scratching head. Ok, 1-2G = 1000-2000 mg.
>
> Right. I didn't understand what you were on about at first, because
> 1
> gram is obviously 1000 milligrams.
>
> Serene

Yes, 1000-2000 mg./day. Once I received the list from the doctor, my
potassium intake is easy to gauge. Each food item shows the potassium
content in grams and it's simple to avoid the high potassium foods.
Once my level goes down, I'll probably be given a little more leeway.
Still working on getting a dietician - could be several weeks for an
appointment.

David Harmon wrote:

> That explains it; potassium in IVs is usually (I think) designated in
> mEq, but that is more the exception than the rule for other forms of
> potassium in general. Do you give any oral potassium supplements?
>

They're (oral suppliments) are ordered in mEq also