General Chat

Sounds brilliant, thanks

Edited loads of white space off

if you try it let me know what you think

I'm also now looking for diabetic-type meals ................... a blood test last year showed I was just above the "safe" line, and the GP advised that I go on a diabetic diet to see if I could bring it down back into the safe zone within 3 months.

I succeeded, but they wanted me to stay on it .............

........... the good thing is that I lost around 28/29 lbs from last June until February this year.

The bad thing is that my search for good things to eat is complicated by the fact that I am lactose-intolerant ............. so can't have any cheese, yoghurt, milk, etc etc


OH also does almost all the cooking, and I try to keep it simple for him.

He doesn't like rice more than once a month, doesn't like cooking pasta, etc


so I find myself having a small half or quarter of potato as my "carb" ......... even though the Canadian and American diabetic societies say "no potato"!


we've got a couple of very good fish dishes ................. and I am allowed all kinds of meat, albeit in smaller quantities that I would really like ;-)



Toots ................ it's good to see you back ;-)

There are lots of websites for recipes

Here is the Diabetes Australia one:

http://www.diabetesaustralia.com.au/en/Other/Search/?quicksearchquery=recipes

:-)

Thanks Scozz

I'll check it out.


For anyone who hasn't tried it J C's pastry is brilliant

~~~~~~~~To Sylvia: Good to see a friendly face

How about making fishcakes handy to freeze for a quick tea and minced chicken made into burgers with onion and peppers chopped small (I actually liquidise both onion and peppers as g/child won't touch any veg and she eats these without knowing it .. strain the liquid off first) . Fish pie made with white sauce / potatoes/ fish layered and topped with cheese .
Not an easy diet for your husband to follow though!

Thanks for the suggestions Nolls from Harrogate, they are very much appreciated. :-)

Fish pie is one of our winter favourites ............... made with canned wild sockeye salmon

we've worked out a way to make white sauce with soy milk, and add frozen peas to the fish and sauce............... but we still top ours with mashed potatoes (another fall from grace for me :-D )

The potatoes are mashed with soy milk and margarine.


If you are like me, and cannot have milk .................. you can make a suitable replacement by using a soy milk and water mix.

Soy milk by itself coagulates together when heated, and makes a gooey thick mess.

We dilute the soy by one-third to one-half with cold water ............... it's a matter of trial and error to find which suits you.

OH also likes white sauce, custard, or pancakes made this way.



We have one lovely fish dish, a favourite before and after I had to change my diet.

Fillet and Tomato Casserole

Dover sole fillets
½ - 1coarsely chopped onion
½ - 1 seeded and coarsely chopped green pepper
1 540 ml can stewed tomatoes
salt and pepper to taste, if desired

Pour tomatoes, including juice, into a flat baking dish large enough to hold the fillets in one layer
Layer with onion and green pepper
Place fish fillets on top, trying not to overlap them
Sprinkle with parsley, salt and pepper, if desired
Place a little butter or margarine on top of fillets, if desired (we don't use it)

Preheat oven to 450F
Bake for 15-18 minutes, or until fish flakes.

Serve with rice or potatoes, and vegetables of your choice

The recipe does say to cover ............. but OH often bakes it uncovered.

Other options are ............... cod, rockfish, halibut, pickerel or turbot.

The length of baking will then vary ............ work to the timing rule of 5-7 minutes per cm (10-12 minutes per inch) measured through the thickest part of the fillet.

This is another good fish casserole dish, but one I can no longer eat

Fillets with Creamy Cucumber Topping

Dover Sole Fillets
ca 4 oz prepared creamy cucumber salad dressing (or any other creamy salad dressing)
2 tbsp parsley, minced
salt and pepper to taste

Place fillets in a single layer in a greased, shallow baking dish.
Blend creamy cucumber dressing, parsley, salt and pepper
Spread over fillets
Preheat oven to 450F (230C)
Bake fillets, uncovered, for 4½ - 5 minutes for sole, 7½ - 8½ minutes for cod ........... or until the fish flakes

all this is sounding yum yum

Have you considered trying Quorn? It really is not just for veggies.

My OH and Fred are not veggies but I am and I do most of the cooking here.

I tend to not buy the made up stuff but the basic ingredient Quorn like the chicken style chunks and the mince which can be used in anything you would make with mince or chicken.

The fillets have a bit more flavour than the chunks so,sometimes I will cut those up
instead.

Quorn rashers make a very acceptabe roly-poly or egg and rasher pie.

The trick with the mince is to always put a squirt of tomato ketchup in when you are cooking it.

There are beef and lamb style strips which make an acceptable pie or suet pudding,especially if you flour them before frying off with the onions and making the gravy.

I do a curry with the chunks, not very many of them because I put in a great deal of veg of all types and a jar of curry sauce with a few sultanas.

I have tried Quorn mince but unfortunately I didn't like it.

Thanks for the suggestions, they are appreciated.

Was it kind of flat? The tomato ketchup deals with that.

Some interesting ideas here.

On this subject has anyone joined Pinterest.com?
It is one of my favourite sites for recipes, craft projects, hints and tips..and millions of other stuff.
It is used as a personal pinboard, to store/share all those things (recipes ect) that you found online but forgot to bookmark and couldn't find again
I spent one night last week on this site,and I laughed so hard it was painfull!

Members post their recipies ect,complete with photographic instructions and pics of their wonderful creations.
Others who have tried to follow these instructions also post their final, hilarious failures.

Edit:
Have just looked at the diabetes link provided by Scozz and it does well to highlight the difference between Type1 and Type2
My 25yr old daughter developed Type1 in Jan this year, but so many (sorry to say older) people insist on giving her dietary advice, magazine articles, recipies ect... all of which refer to Type2.
Most of these oldies are wll meaning but are under the impression that her diabetes was caused by an eating disorder that she had some years ago . They honestly think she can cure herself and come off the insulin regime???

Nudge up for the Pinterest.com

Thanks GlasgowLass