Easy Gourmet Dinners

Barley, Risotto Style; Can one live without a Pancreas?

I'm being asked two questions lately.  Here are the answers:

1.  Yes, one can live without a pancreas.

Just like one can live with only one lung or only one kidney.

None of it is quite 'normal', concessions have to be made, pills swallowed, care taken.

But, one can live without a pancreas.

It's not so much that I didn't know that before.... I just never thought about it.

The pancreas produces digestive enzymes and insulin; all of which need to be replaced.

The enzymes are in pill form; the insulin is injected.

Both need to be taken before eating, every time.

The first so the stomach can break down the food into a usable form; the second so the body can use it properly (control the glucose in the blood).

Pancreas transplants do happen but, because of a low success rate, are not considered a good course of treatment.

2.  Pancreatic cancer is so deadly because it is rarely found at an early enough stage to treat; not because it targeted the pancreas.

There are usually no symptoms until it has metastasized into other organs.  By that time, it's too late to treat by removing the pancreas.

Any other questions?  Ask, and I'll track down an answer.

And, I promise I will soon get off my barley bandwagon.

I was just so depressed when I found out the Arborio rice is not the, ahem, preferred rice for people with Type 1 Diabetes. 

Yes, I know, a diabetic can eat any food they want as long as they control the portion size and plan for it, but, some foods are best left in the 'once in awhile' category.

Like Devil's Food Cake.

And Risotto - made with the proper risotto rice (Arborio being one of them).

Barley 'Risotto' Style

I used quick-cooking barley (15 minutes) and it worked, perfectly

1 tbs butter
2 green garlic or (or 1 small leek plus 1 clove of garlic)
1/2 cup barley
1/4 (60ml) cup white wine
3/4 (200ml) cup chicken stock (you may need a bit more to keep it creamy - depending on your barley)
1/4 (1oz, 30gr) cup fresh Parmesan cheese, grated

Melt butter over medium-high heat in small saucepan. Add garlic/leek and sauté for 2 minutes. Add barley, wine, stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in cheese. Remove from heat and serve. It should be loose and creamy, if not add a bit more stock.

As time goes on, I'll be expanding my Barley Risotto recipe, adding meat, seafood, vegetables.... If you insist, I'll share.

To find the silver lining: the frequent stirring is not necessary.

Salmon, Smoked Salmon, Avocado and Asparagus Pasta; The good fats!

The majority of people, when diagnosed with diabetes, have Type 2 and need to lose weight.

Of the 23.6 million Americans (I don't know the numbers on the rest of the world), 20 million have Type 2 and, 90% of those should lose weight. 

Type 2 diabetes, which is characterized by insulin resistance or reduced sensitivity, can, usually, be significantly improved and even controlled by diet and exercise (There is no cure).

Type 1 diabetes, which is characterized by lack of insulin production, is an autoimmune disorder.

While V did/does not have the autoimmune disorder, without a pancreas to produce the insulin, the results are the same.  He has Type 1, regardless of how he got it.

But, he needs to gain weight; not lose any more. He is a mere shadow of his former self.

Because his diet should have a controlled amount of carbohydrates, so as to match his food consumption more easily to his insulin needs, he doesn't have the usual, fun, choices of weight gain:

Hot Fudge Sundaes

6-pack of beer to wash down a Big Mac and large fries

An even gross of chocolate chip cookies

Enormous plate of Fettuccine Alfredo

Actually, that last one is not too bad....

Except normally there would be too much pasta....

And all of the high fat, cholesterol producing cream...

He has diabetes.... He doesn't need heart disease, too.

So, what's a good wife to do to, healthily, fatten  him up?

Make food with lots of healthy fats; foods like avocado, and salmon. 

On pasta, of course, just not too much.

Which qualifies this for Presto Pasta Nights, founded by Ruth of Once Upon a Feast, and hosted this week by Sara, of Iamafoodblog.

The round-up will be posted on Friday - don't miss it!

This has 2 kinds of salmon and only a bit of lemon and olive oil for sauce - to let all the wonderful flavors really shine!

 

Salmon, Smoked Salmon, Avocado and Asparagus Pasta

1 1/4 cups pasta, I used rigatoni
5oz (150gr) smoked salmon, I used Irish, but it should be the wet-smoked kind
6oz (180gr) poached fresh salmon
12oz (350gr) asparagus 
3oz (90gr) cherry tomatoes,  about 2/3 cup
1 avocado
4 green garlic
1 tbs snipped chives
2 tsp snipped tarragon
2 tbs fresh lemon juice, divided
1 tbs cooking olive oil
1 tbs good olive oil

Cook pasta according to package instructions. Drain.
Put fresh salmon into a small skillet. Add enough water to come half way up the sides of the fish.  Add 1 tbs lemon juice. Cover and simmer, 8 - 10 minutes, just until it turns opaque and flakes easily.  Remove, drain and break into large chunks.
Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Cut asparagus in 1 1/2 inch (4 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white. Drain and immediately rinse with cold water.
Slice green garlic, including green tops.  Cut tomatoes in half.  Cut avocado into cubes.  Slice smoked salmon. Snip herbs.
Sauté green garlic in cooking olive oil for 3 minutes. Add blanched asparagus, sauté 3 minutes longer. Add smoked salmon, tomatoes, and stir-fry 1 minute. Add herbs, remaining lemon juice, good olive oil, and drained pasta.  Heat through, stirring.  Add avocado, poached salmon, stir gently to warm and serve.

Did I mention V is not a big fan of fish?

He was a big fan of this!

Lentil and Herb Salad; Cooking with Herbs

Nobody eats parsley!

That's the punchline to an old, somewhat naughty, joke.

At the time I was telling that joke, back when I was self-appointed queen of the dirty joke, the statement was true.

Every plate in every restaurant (in the entire universe) was sent out of the kitchen with a little sprig of curly parsley. 

Every plate in every restaurant (in the entire universe) was returned to said kitchen, cleaned, except for the little sprig of parsley.

I didn't know it was edible until I was a teenager, working in a restaurant, and the cook (gasp) popped a sprig in her mouth, chewed and (double gasp) swallowed!  She lived!

It was an epiphany!  I had discovered herbs.  And the rest, as they say, is history!

Having a large herb garden, which I did, once, is wonderful. 

But, just having a few pots of a few different herbs can do wonderful things for food.  

In particular, they can encourage creativity and add variety, which can become important when trying to work the kinks out of a, somewhat more rigid, eating plan.

Rigid in the sense that one has to know what one will be eating so the insulin is correct; and, also, that one must eat carbohydrates at every meal.... just not too many.

The old method of having people with Type 1 Diabetes eat a diet to conform to their insulin regime is gone.  Now, a varied diet full of healthy carbohydrates, and, specifically, legumes, is encouraged.  The insulin regime is designed to fit the diet.

Carbohydrates are vitally important.  When digested they become glucose.  Glucose feed's the brain.

You don't want your brain to go hungry, now, do you?  Do you??

Lentil and Herb Salad

1/4 cup small green lentils
1/2 cup beef stock
1/2 cup sliced celery
1/4 cup snipped, fresh parsley
1/4 cup snipped, fresh basil
a few pine nuts for garnish (optional)
Lemon Vinaigrette

Cook lentils in stock until done, about 30 minutes.  Combine lentils, celery, parsley and basil in a small bowl.  Add vinaigrette, toss gently to combine and serve.   Sprinkle on a few pine nuts or walnuts if you are so inclined.

Lemon Vinaigrette

2 tsp fresh lemon juice
2 tsp white Balsamic vinegar
2 tsp Dijon mustard
6 tsp good olive oil

In small bowl whisk lemon juice, vinegar and mustard.  Add olive oil 1 tsp at a time, whisking to emulsify.

Now, does anyone know the one-line joke to go with my punchline? 

Sausage, Rice and Bean Salad; Type 1 Diabetes

I may have mentioned the V was not overweight when he discovered he was diabetic.

His blood sugar had been high for the last several years, and he was being careful.

But it went from 'high, but not to worry' to 'high, you should be in a coma' very rapidly. 

The doctors were not content to get his blood sugar under control; they wanted to know what happened.

They tested and scanned and probed and asked questions. 

He was frustratingly healthy in all other ways.

Finally, the second MRI revealed the problem.

There was a tumor, benign, that had grown to the point that it had taken over the pancreas, totally blocking insulin production. 

Problems with the pancreas are not easy to detect.  The organ is well hidden behind the stomach and intestines.

The fact that it's so hard to get at is one of the reasons pancreatic cancer is almost impossible to treat.  By the time it's discovered, it's too late.

Fortunately, for us, he had an ingrown toenail....

That wouldn't heal....

Because he was diabetic....

Which they couldn't get under control the normal way....

Because of the problem with the pancreas....

The doc said the tumor had probably been slowly growing for years, until it hit the magic spot and stopped producing insulin - and letting us know it was there.

He also said it probably wouldn't be 'benign' if left to continue on it's merry way for another 5 years.

Well, it's gone now.

V had his pancreas removed on Wednesday.

It was a long and complicated surgery; recovery will be long and slow; he'll always need insulin injections.

He was groggy on Thursday. 

He thanked me for coming to visit.

He was better but not real talkative on Friday - still had the tube down his throat and trusty morphine pump in hand. 

He said he was glad to see me.

Today he was as grouchy as a Grizzly Bear with a sore paw!

I was greeted with "Finally!!!!! You're here!!!!  (It was a full 2 minutes after the start of visiting hours).

I like to think of that as a positive sign....

Now, we're learning about Type 1 Diabetes.

For those who don't know:

Type 1 is characterized by the lack of insulin production.  It was formerly known as 'Juvenile', although it can affect children and adults, equally. It must be controlled by insulin injections.  As V no longer has a pancreas to produce insulin, he has Type 1.

Type 2 is characterized by insulin resistance or reduced sensitivity.  Type 2 can be controlled (but not cured) in most cases by diet, exercise and oral medication; in some cases by diet and exercise alone.

The treatment is different; the diet is the same.

Sausage, Rice and Bean Salad

1/3 cup Basmati rice
2/3 cups chicken stock
4 - 6 sausages, 10 oz total weight, (300gr)
1/2 green bell pepper
3/4 cup cherry tomatoes
3/4 cup (4.5oz, 135 gr) flageolet (green or small lima) beans
3/4 cup (4.5oz, 135gr) white beans
2 tbs snipped fresh chives
Salad greens for 2 large salads

Vinaigrette

1Tbs Worcestershire
2 Tbs ketchup
1/4 tsp garlic powder
2 tbs red wine vinegar
3 tbs oil

Cook rice according to package directions.
When done, remove from heat, fluff with fork and put into large serving bowl.
Cook sausages on barbecue grill for 10 - 15 minutes or until done or in nonstick skillet for same amount of time (until done).
Open beans, drain, rinse. Cut tomatoes in half. Cut pepper into matchsticks. Snip chives. Slice sausages into 1 1/2" (4cm) pieces.
Prepare salad greens.
Make vinaigrette:  Put vinegar, ketchup, Worcestershire, garlic in small bowl and whisk to combine. Slowly drizzle in oil, whisking constantly.
To finish:  Toss salad greens with a bit of vinaigrette.  Arrange on 2 plates.  Layer rice, beans, pepper, tomatoes and sausage on top.  Drizzle with a bit more vinaigrette and serve, remaining dressing on the side.

This salad is meant to provide 30 - 35 gr of carbohydrate per person, as recommended by V's dietitian.

Artichokes with Dill Dip; A glass of wine....

The first thing I heard from many people when they were told about V's diabetes was:

No more wine for him!

As well as no more martinis; no more afternoon beers; no more after-dinner port....

They were right.

And they were wrong.

Diabetics can drink alcohol.  They just have to be very careful.

Alcohol, while high in sugar and calories, lowers blood sugar levels, and can do so dramatically if not consumed with care.

First, and probably most important: while a glass of red wine is perfectly okay, more than that is not. 

Overindulging is bad for everyone but can be extremely dangerous for a diabetic.

Second, and only slightly less important: always have something to eat with it. The food will help to mitigate the blood-sugar-lowering effects of the alcohol.

Third, as with anything else a diabetic consumes, the effects are individual.  What works for one may not work for someone else.

Normally, we would be having a glass of wine with dinner.

But, there might be a more social evening when V would like to have a glass before dinner instead.

Here is a perfect dinner party 'nibble' to have on hand. 

It can all be made in advance and is easy finger food - until you get to the bottom....

Steamed Artichokes with Dill Dip

The artichokes take about 45 minutes to steam. This can be done anytime and the artichokes can be served warm or cold. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom....and an extra bowl on the table for the 'used' leaves.

2 globe artichokes
1 tbs lemon juice
Dill Dip

Cut off bottoms of artichokes and remove any tough lower leaves. Dip in water to which a tbs of lemon juice has been added (to prevent discoloration). For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors. Cut the top 1/3rd of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside) Put in steamer and steam 35 - 45 minutes. Serve artichokes with small dipping bowl of Dill Dip, pulling the leaves off, dipping and scraping the edible flesh off of the tough leaf with your teeth. Have a bowl for the discarded leaves and have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the artichoke bottom.

Dill Dip

1/4 cup (2oz, 60ml) Greek or plain yogurt
1/4 cup (2oz, 60ml) mayonnaise
1 tsp dill weed (dill leaves)
1 tsp snipped fresh chives
1/4 tsp garlic powder
1/4 tsp soy sauce

Mix all ingredients in small bowl. Best if made at least 30 minutes in advance. Serve.

V has not yet had any wine so we don't know first hand what effect it will have. He's still on antibiotics for the original toe infection and they make even the best Gran Cru taste like bad vinegar....

Poor me, I have to drink it all myself....

Spring Barley Pilaf; Rice and the Glycemic Index

It's been a hectic day.

V's back in hospital for another 3 week stay and we/I have been running like crazy getting all the last minute bits done.  More on all this later in the week.

I just wanted to share another barley recipe - this one featuring one of our favorite spring foods: asparagus.

Barley - which I have loved for years in the traditional soup, is my new favorite grain.

It can be used in any recipe where you would normally use rice, and if you are looking at the Glycemic Index you will see that rice can be a challenge:

Arborio, for risotto, is high. 

Substitute barley.  You'll get the same creamy consistency but with loads of fiber and a low-Glycemic grain.

Brown rice - very healthy, lots of fiber, but comes in medium on the Glycemic Index. 

Try barley.

Bland, low fiber, low taste, plain old white rice is low on the Glycemic index. 

For flavor, fiber, texture and interest... Try barley.

I even tried using it as a substitute for pasta - but more on that later, as well.

 

Spring Barley Pilaf

2/3 cup barley (90gr) cooked in 1 1/3 cup chicken stock
6oz (180gr) asparagus
3oz (90gr) snow peas (mangetout)
3oz (90gr) cherry tomato
Vinaigrette:
1/2 tbs Dijon-style mustard
1 tbs sherry vinegar
2 tbs oil
1 tsp Fines Herbes

Cook barley in chicken stock until done and stock is absorbed, about 15 minutes for quick cooking barley.
Snip herbs. Trim snow peas and cut into half or thirds, diagonally.  Cut tomatoes in half. Snap off asparagus ends.  Cut asparagus into 1 1/2" (4cm) lengths.
Bring a medium saucepan half full of water to a boil over medium high heat. Add asparagus and snow peas.  Blanche for 2 minutes. Remove, drain, rinse lightly with cool water and drain again. 
Vinaigrette: Whisk together mustard and vinegar. Drizzle in olive oil, whisking constantly. Add herbs.
To finish:  Add tomatoes to warm barley and stir gently. Add asparagus, snow peas and vinaigrette.  Stir gently to combine and serve.

On another note:  I have a new toy!  A scale that gives nutritional analysis.  Soon, I will be adding that for all the recipes... one at a time....

New Potatoes: yes, they are good, healthy and a Spring Treat

Potatoes.  We either love them, hate them or love to hate them. 

We eat nothing but baked potatoes because we're on a diet.

We won't touch potatoes because we're on a diet.

We live on potatoes because they're so good for us.

We won't touch potatoes because they're wasted calories.

What's a poor spud to do?

Here's the truth of this much-maligned tuber: it's good for us.  It's loaded with vitamins C and B6, potassium, copper, manganese and dietary fiber.  It offers cardiovascular protection, has a potential for lowering blood pressure and has a variety of phytonutrients with antioxidant activity. 

We're the ones that add all of the fat and calories to it with the oil, salt, butter, cheese and sour cream. 

When I was growing up boiled potatoes were a part of almost every meal.  After leaving my mother's kitchen I followed the fads and switched to brown rice and pasta.  Now that I'm almost grown-up the potato has returned to my table. 

It started with our year in Ireland.  It's true: the Irish eat a lot of potatoes.  "Jacket Potato" or baked potato was standard on every menu and not just as a side dish.  We saw lots of people have lunch of a salad and jacket potato.  Not a 'stuffed twice-baked potato smothered in cheese' like you would see in the U.S. but a plain, old baked potato with, just maybe, one small pat of butter and a bit of salt and pepper.

Okay, I also saw a couple set aside the rice at a Chinese restaurant and scoop their chow mein over a huge platter of French Fries (chips) but I did say they liked potatoes in ALL forms.

But, you say, diabetics aren't supposed to eat potatoes.  Wrong.

It's extremely important for a diabetic (as well as non-diabetics) to eat a balanced, varied diet. 

Many diabetics need to lose weight... so French Fries would not be an optimum choice on a regular basis.

V doesn't need to lose weight, but, like all diabetics, he does need to control his carbs.  So, a burger and fries is not a good choice.  The bun or the fries; but not both.

We like potatoes - especially new potatoes.  Along with the rice, quinoa, barley and pasta, it fits our diet.

I still don't have a working oven - so here are 2 cook top recipes:

Braised New Potatoes 

10 - 12 small new potatoes
1 onion
1 bay leaf (laurel)
1 tbs olive oil
1 cup chicken stock
1 tbs white Balsamic vinegar or white wine tarragon

Chop onion.  Heat oil in medium nonstick skillet over medium heat.  Add oil and onion and sauté until onion is tender, about 5 minutes.  Leave potatoes whole (should be golf ball size or smaller).  If using larger potatoes, cut into quarters.  Add bay leaf, potatoes, stock and vinegar.  Cover, reduce heat and simmer until potatoes are just tender, about 20 minutes.  Uncover and continue to cook, stirring occasionally until stock has reduced to a thick, syrupy glaze, about 15 minutes.

 

Skillet Roasted New Potatoes

10 - 12 small new potatoes
1 tbs olive oil
1/4 tsp sea salt

Scrub the new potatoes but leave whole.  Heat oil in a medium, nonstick skillet over medium high heat.  Add new potatoes and sauté 5 minutes, shaking and rolling them about.  Reduce heat to low, cover partially and cook for 25 minutes, or until very tender.  Sprinkle with salt and serve.

6 - 7 new potatoes will be, roughly, (5oz) 150gr, app. 30gr carbohydrates, or an appropriate amount for the diabetic meal.

Barley with Pimiento; Foods to help control Diabetes

While V hasn't been told, specifically, to investigate how foods with a low or high Glycemic Index affect his blood sugar levels, it seems a prudent course of action to me.

The more we know about everything he eats, the greater control we'll have.

(Notice the use of 'we'.)

We have discovered, for example, that if he has eggs for breakfast, rather then cereal, he needs to lower his insulin dose that morning as well as be prepared to have a high carbohydrate snack mid-morning.  (Could he be planing this?  Sneaky devil....)

I'm learning that there is a lot to learn.

And it can be a bit counter intuitive.

Basmati rice has a higher GI than brown rice.

Brown rice is healthier.

It's reinforcing my theory that there is no one answer.

Take a look at the books available at Amazon... and all of their conflicting titles and you'll see what I mean.

We'll develop our own program as we go along - and it has to work for both of us: diabetic and not.

I've always tried to have a variety of grains in our diet.  In a typical week we'll have whole grain pasta, 2 or 3 different rices, and quinoa or barley.

Variety makes life more interesting and healthier.

The barley that I get is 'quick-cooking', and only takes about 15 minutes to cook.  Quick-cooking barley is usually pearled barley that has been pre-steamed to shorten the end cooking time.  The steaming leaves the nutrients intact.

The other forms of barley available are:

Hulled: The minimum outer shell is removed leaving a chewy, robust grain.  It takes 60 - 90 minutes to cook.
Pearled: After the hull is removed the grain is polished or 'pearled'.  More polishing makes the barley quicker to cook and somewhat less nutrient dense.  It takes 50 - 60 minutes to cook.
Pot/Scotch: Somewhere between Hulled and Pearled and more common in Europe.  It cooks in about an hour.

If you are looking to add fiber to your diet, barley's your grain.

It has more than 3 times the fiber of brown rice, or blueberries; more than twice that of whole-wheat spaghetti or an apple.

In addition it's high in selenium, tryptophan, copper, manganese and phosphorus. 

It's been shown to help lower cholesterol and control Type 2 Diabetes.

Its fiber is particularly friendly to the bacteria that live in your gut, keeping your intestines healthy and happy.

And... It's low on the Glycemic Index.

Plus, it's tasty!

In keeping with my last post on adding savory bits to food, this barley is finished with pimiento or roasted red pepper.

Pimiento Barley

2/3 cup quick-cooking barley
1 1/3 cup (350ml) chicken stock (or more, depending on type of barley)
1 tsp white Balsamic vinegar
1 tsp dried oregano
3oz (90gr) pimientos, or roasted red peppers about 1/3 cup

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain. 
Slice pimiento or red pepper if needed. When barley is done, stir in herbs, vinegar and pimiento. Serve.

Half of this is sufficient for V's carbohydrate needs for dinner.

The other half makes me happy!

Simple. Easy. Healthy.

Puff Pastry and Prosciutto Pizza; it's all about taste!

Taste versus Calories.

Most people would agree that you can smother almost anything in heavy cream and full fat cheese and it will taste good.

Most people would also agree that it's, just perhaps, not the healthiest way of making food taste good.

If you want to make some changes to your diet, because you have high cholesterol, are diabetic, pre-diabetic or would just like to get into last year's clothes, it's important to make the foods you eat full of flavor.

It's not that you can never eat the heavy cheese sauce (or whatever) again.

It's that you want to get to the stage where you no longer think of that type of food when you're hungry.

Impossible you say?

If your new diet consists of dry hay with a dash of oats and a sprinkle of warm water, yes, it will be impossible.

It's not difficult to add flavors and still keep your diet healthy.

As in most things, the key is moderation.

Take my very favorite: Prosciutto.

I buy it, sliced, in 100gr (about 3.5oz) packages.  There are 4 slices in the pack and it costs about 4 US dollars.  It's expensive.

During the week I might chop up a slice and add it to a sauce for pasta, or the green beans or the carrots, or a frittata.  It's amazing how much flavor one thin slice can add!

The same works with a few Greek olives.

Or capers.

Or anchovies.

If you use something with a strong flavor to start, a little goes a very long way (especially with anchovies...)

I wanted pizza last weekend.

A European style pizza - a few ingredients, a lot of flavor, no extra sauce or cheese or pepperoni or anything.  (If you have so much stuff on the pizza you can't lift it... How can you taste what's there?)

I didn't want to make the crust... I wanted easy.

The problem was, since V's diabetic, he has to control his carbohydrates... not rigidly, but reasonably.

If 30 is the target, 40 is okay (on occasion), 130 is not.

I went to the refrigerator section at the supermarket.  I checked out both pizza crusts and puff pastry crusts.

While the pizza crust had fewer calories and carbohydrates per serving than the puff pastry, the puff pastry had fewer in the entire crust. (The old serving size trick.)

I know, regardless of the facts, we have never, ever not eaten the whole thing. 

I needed to exercise the control with the purchase 'cause is wasn't going to happen with the finished pizza!

The puff pastry was easy, delicious, lighter than the traditional, met V's requirements (pretty closely) and mine(to not stuff myself).

Puff Pastry and Prosciutto Pizza

1 puff pastry
2 large tomatoes, thinly sliced
1 cup (4oz, 125gr) shredded or sliced mozzarella
4 thin slices Prosciutto, (3.5oz, 100gr)
1 tsp dried basil
1 tsp dried oregano

Lay the pastry crust out on a baking sheet.
Slice tomatoes as thinly as possible, 8 - 10 slices per tomato. Tear Prosciutto into small pieces. Arrange the tomato slices on the pastry. Lay the Prosciutto on top. Sprinkle with herbs, then cheese. Bake in a preheated oven, 400F (200C) for 20 - 25 minutes, or until crust and top are golden brown.

Strawberries with Greek Yogurt for dessert?

Creamy Cole Slaw; Eating on the road...

Nothing more clearly defines a culture than food: kinds of food, dining hours, eating habits, etc.  This is never more obvious here than in warm weather. 

The French are a very orderly people.  They are not given to change easily and are somewhat leery of trying new things.  (I brought Boston Baked Beans to a village picnic, once, thinking they might like a taste of traditional American picnic fare...some of the younger crowd very gingerly took a tiny spoonful...) 

They also like things to be done properly. 

In schools, all over France, at 12:30 the children sit down to a proper, 3 course lunch.  No grabbing food out of a vending machine for them! 

So, it is only natural that at 1:00, along the highways and byways of France, you will find the French drivers pulled off to the side of the road.  The trunk opens, table and chairs come out and are setup roadside, followed by the tablecloth, napkins, plates and cutlery. 

The wine is opened and poured while maman sets the food out.  And we are not looking at simple sandwiches!  Maman has probably been up since dawn getting everything ready.  There will be country pate and bread, followed by salads and heartier fare and finished with a fresh tart of pears or apples.  Coffee from a thermos rounds out the meal. 

Everyone sits and enjoys a leisurely lunch...amid the fumes of passing traffic.  An hour later, after a proper rest to let things digest, it is all packed up and the journey continues.  

In Spain there is a somewhat different approach, although they take their food equally seriously. 

After at least two stops for 'a coffee' plus one longer one for second breakfast (a bocadillo - sandwich, and a glass or two of wine) they will search for a roadside restaurant, of which there are many. 

They'll pull into to a likely spot around 2:00 and have a proper lunch: lots of food, wine and conversation.  (I read once that, while Spaniards will drink all day long you will never see one drunk!).  Around 3:30 or 4:00 they are back on the road.  If it wouldn't be for the fact that they drive very, very fast they would never get anywhere! 

(And what is it with their avoidance of bathrooms (loos)?  You will see entire families parked within spitting distance of a service station, complete with bathrooms,  the men calmly pissing along side the road, chatting and watching the traffic while mama and the girls walk up into the hillside.) 

Back to the food:  What/how do we eat on road trips?

Well... we used to indulge in true American fashion: junk food. There is nothing like a can of Pringles and a Coca Cola Light, followed by a triple chocolate fudge 'Magnum Intense' ice cream bar. Food Pyramid by damned!

Now, however, V's diabetes is going to force us to behave like adults.....

We're not quite up for the 2 or 3 hour Spanish lunch.

And I don't see me packing a table, linens and cutlery for a roadside French lunch.

Nor do I see me getting up prior to the crack of dawn to make and pack a proper lunch.

The solution?

French bakeries!

They make the most wonderful sandwiches, although they're normally much to big for me.  But, with V's new carbohydrate dictates, we can split one.  Perfect!  Add fruit and cheese (I can pack that) and we're all set.

You see, if one doesn't insist on eating at 1:00 on the dot, regardless of where one is, one can find some lovely picnic spots, even on the motorway....

Almost makes being an adult worth it....

And, I can make this the night before.  Easy peasy!

Creamy Cole Slaw

    This is a simple, yogurt-based dressing rather than the usual mayonnaise base.

1 - 2 cups shredded cabbage
1 carrot
1/2 tsp paprika
Creamy Yogurt Dressing

Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Put cabbage and carrot into a large bowl. Add half of the dressing and toss well to combine. Add more dressing according to taste and the amount of cabbage. Sprinkle with paprika and serve.

Creamy Yogurt Dressing

1/3 cup Greek yogurt (3oz, 90ml)
2 tsp Dijon-style mustard
1 tbs white Balsamic Vinegar
2 tbs fresh, snipped chives or 1 tsp dried
2 tbs olive oil - the good stuff

Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and vinegar. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.