Recipes for Diabetic Folks
#21
When I make lentil Minestra in the winter, I'll eat it every morning for breakfast. I don't put pasta in it anymore but with some good grated Pecorino Romano, I'm happy.

tim
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#22
(05-16-2013, 07:58 AM)Tim Wrote: When I make lentil Minestra in the winter, I'll eat it every morning for breakfast. I don't put pasta in it anymore but with some good grated Pecorino Romano, I'm happy.

tim

Why do you live so far away? My family needs you in the kitchen.
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#23
(05-15-2013, 03:20 PM)Tim Wrote: 2morrow I'm going to make Japanese cuccumbers. Peel 2 cuccumbers and slice, then a whole big vidalia peeled and sliced toss in a tupperware like thing. Boil 1 cup water and 1 cup cider vinegar then add sucralose to make it sweet and sour. Pour over the onions and cukes and stash in the icebox to cool. it's a tasty side dish with almost anything.

I used to make them for Ton Katsu as a side dish. But Ton Katsu needs a flour dredge and egg dip with Panko crumbs, then fried, and sliced and layed on a bed of lettuce.
Next you need Ton Katsu sauce (like a tasty Japanese Ketchup) and white rice, with Kim Chee to set it right.

tim

My uncle makes that pickled cucumber-onion mixture, only he uses American  cucumbers, white vinegar (cold) and no sugar. But other than that, it's exactly the sameLOL

Mmmm, tonkatsu. Smile My (Japanese) grandma makes that, occasionally, and I always look forward to katsu-don the next day. Katsu-don is leftover tonkatsu, onions, and sometimes mushrooms, sliced and cooked in a pan with water and a good amount of soy sauce, with a beaten egg added to the pan at the last minute to bind everything together. This delicious mixture is eaten over hot rice (either fresh, or leftover). You can also make tamago-don if you're on a budget or don't have any leftover meat: just add more onions and mushrooms (Napa cabbage would be really good, too!) and an extra egg, and you're set. Not exactly diabetic-friendly, because if the rice, but if you cut that down to a sensible portion it should be all right. Thetopping is where the good stuff is, anyway.  Way to go!
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#24
Hey, sometimes I fix stir fry and just eat it by itself, no rice. That's because I'm greedy for the good parts.

Diedre, I hadn't imagined you as half-Japanese. Guess I was fooled by your Western name. You must know lots of good recipes.
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#25
Does anyone have a recipe for Korean pork Bulgoki. I think phonetically in Korean it's dae gogigui. When I worked in Elk Grove there were lots of Japanese and Korean companies, and lots of restaurants which were the same. Their visitors would come and go for visits to the US installations, but disliked American food. The Japanese "lunch box" places were great, and I liked the Korean stuff lots too. Cocktails later at the Pan American club owned by Walter Payton was cool too.

tim 
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#26
(05-21-2013, 11:13 AM)Satori Wrote: Diedre, I hadn't imagined you as half-Japanese. Guess I was fooled by your Western name. You must know lots of good recipes.

Japanese and Irish on my father's side. Thanks, WWII.  Sticking tongue out at you My auntis in the process of learning all of my grandma's recipes. We had "country-style" miso soup the other day, which blows regular restaurant-style miso soup (the kind with just tofu, green onions and seaweed) out of the water. Country-style has loads of chunky vegetables in it: taro "potatoes," daikon, onions, carrots, "yam cake," tofu, and porkGrin Add a bowl of rice, and you've got quitethe hearty meal!

Tim, could you get sukiyaki or cold soba in the Japanese restaurants? If you could, you've tasted the best of the best!  Way to go!
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#27
I've enjoyed reading this!! I don't care for sweet potatoes that much, I love the white ones. I am need of the potassium, which potatoes have more of than even bananas, I hear.
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#28
Yonanas! My kids can't get enough of this. All it is is frozen fruits. Frozen bananas, frozen berries or melon. You stick the fruit through the shoot like a food processor. It tastes like sorbet, but without all the sugar. It's just great.
"Not only are we all in the same boat, but we are all seasick.” --G.K. Chesterton
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#29
We went to a lunch box place and they had almost every kind of Japanese lunch imaginable, and the ultra dirty porn comics they love. I think cold soba is the buckwheat noodles with chicken and stuff in them. They had lots of bowl of soup type things with lots of ingredients. The guys that sat at the counter would order these and eat with one eye in the comics. These were the junior execs and they called ahead and were always in a rush. No one spoke English very well but us. Ordering was a comedy. I'm a descent mimic so I'd get the waitress to say the name of the dish over and over until I could say it. We stuck to the dishes I could pronounce or we'd have a Saporo first and try to communicate new ones..

There was another that was one of those steak places were they throw shrimps and stuff around but they opened after work. But they had a lunch place next door which had a sort of river with boats of sushi and those different  rolls. You'd eat as many as you'd like and the waitress counted the plates to determine the bill. This was the best and I'd wash it down with two huge Saporo Beers. Salesmen took their clients here so they had some gringo food. The best were these tiny little legs which I believe were rabbit fried and in a sauce. They couldn't keep those leg boats filled if there were lots of gringos.

tim
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#30
(05-21-2013, 01:23 PM)Jacafamala Wrote: Yonanas! My kids can't get enough of this. All it is is frozen fruits. Frozen bananas, frozen berries or melon. You stick the fruit through the shoot like a food processor. It tastes like sorbet, but without all the sugar. It's just great.

Oooh, I want one! Peanut butter and banana!  Grin Actually, this looks like a fantastic idea for my grandma (she's diabetic, too). She loves those frozen yogurt icecream-bars, but this would be way healthier!
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