Easy Gourmet Dinners

Baked Tomatoes with Basil; the search for knowledge

Since V's diagnosis I have been scouring the internet (as well as Amazon) for information.

I haven't been as successful as I would have liked... or hoped.

Most of the sites I found were either official, medical sites or personal sites that hadn't been updated in a year or four.

Diabetes, its treatment, control and knowledge, is constantly changing and growing.

All of the information on the medical sites is wonderful, but technical.

Diabetes is a very personal condition. 

It's different for everyone.  What works for one may not work at all for another.

What I really wanted was a current discussion group that could answer some of my questions.

Also, I've heard from a number of readers that have been recently diagnosed with pre-diabetes.

Maybe they'd like a place to talk to each other....

So, I'm starting my own Discussion Forum.

I'm hoping to discuss all aspects of all kinds of diabetes.

As part of healthy eating, especially for those diagnosed with pre-diabetes, I also hope to discuss diets, in particular those using the Glycemic Index.

And, as long as we're at it.... Food, Cooking Tips and Recipes.

Does that cover everything?

Come, visit, join, share, play....

Back to the food...

More than protein or fat, it's important for the diabetic to carefully control carbohydrates.

Note that I didn't say limit them....

A diabetic can eat anything they want as long as they are able to control it with insulin and/or exercise.

In order to control it, one needs to know what and how much is being consumed.

I love making little tarts or pastries with puff pastry.

But now... we may not want those carbs at the beginning of a meal. 

(On weekends we always do a first course)

This is a perfect, no carb, light first course.

 

Baked Tomatoes with Basil

2 large, ripe tomatoes
1/4 (1oz, 30gr) shredded cheese
1 clove garlic, crushed and minced
1/2 tsp chili powder
2 slice Prosciutto, sliced
5 - 6 large basil leaves, shredded
1 tbs good olive oil
1 tbs good Balsamic vinegar

Slice tomatoes and lay, overlapping, but flat, in a 1 large or 2 small baking dishes.  Sprinkle with chili powder, garlic, Prosciutto and cheese.  Bake, 400F (200C) for 10 minutes.  The cheese should be melted and the tomatoes warm, but not fully cooked.
Remove, sprinkle with basil, drizzle with oil and vinegar and serve.

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  427/ 213.5
Carbohydrates:  24.5 / 12.25
     Fiber:  7 / 3.5
Fat:  29.5 / 14.75
     Saturated:   9.75 / 4.9
Cholesterol:   53 / 26.5
Calcium:   367 / 183.5
Protein:  22 / 11
Sodium:  125 / 62.5

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Magret de Canard, White Bean and Flageolet Salad; a great low G.I. Salad

In planning meals now, I have to be a bit more careful to have the right amount of carbohydrates.

Or, more specifically, I have to know how many carbohydrates there are so V can plan the right amount of insulin.

Classic American summer barbecue fare of potato salad and baked beans can present a problem.

They both are carbohydrates.

Neither can, or should be, consumed in the quantities preferred.

Actually, that's true for me as well, but for, ahem, different reasons.

Some of our favorite dinners - Red Beans and Rice, are no longer good choices.

They may be... After V is healed and back to his normal, active self. 

When this healing - getting back into shape bit is over, we hope that his blood sugar will be more predictable.

In the meantime:  It's summer.  We love summer salads.  So, I'm developing salads that have the appropriate amount of carbohydrates in them.

In the past, our salads were heavy on the vegetables with a bit of meat or fish. 

We change....

Legumes are low on the Glycemic Index and the rest of the ingredients have a rating of none so if you are following a diet based on the G.I., this is a great salad!
The carb count of the two beans, together, is 60gr, or 30gr per person (app.)

Duck Breast and White Bean Salad

1 Magret de Canard (duck breast), cooked with skin on, then removed
2 tbs Teriyaki sauce
lettuce - enough for 2 main meal salads
3oz (90gr) cherry tomatoes
1/2 red bell pepper
7oz (200gr) white beans, cannellini,  drained, rinsed
5.5oz (160gr) flageolet beans, drained, rinsed
Vinaigrette

Duck breast:   Cross-hatch the fat on the breast.  (make slices through the fat in 2 directions so that you have a diamond pattern. Pour the Teriyaki sauce over and let marinate for 10 - 15 minutes.
To cook:   Cook duck breast on barbecue grill starting fat side down for 5 minutes. Make certain barbecue is away from dried weeds, dried wood and low trees. With long tongs turn breast over (mind your eyebrows) and continue cooking  for 3 minutes. If there is any fat left on the fat side put fat side down for another minute to burn off. Remove from heat and take a peak (stick knife in center and make a cut) If done to your liking let rest a minute. It should be red to pink, more done will make it dry and tough.
Salad:  Cut tomatoes in half.  Slice red pepper into matchsticks, then cut in half.  Prepare lettuce and put in large salad bowl. Make vinaigrette.
While meat rests:  Toss the lettuce with a little of the vinaigrette. Arrange lettuce on two plates.   Divide and artfully arrange tomatoes, beans and pepper on lettuce. Slice meat and divide between salads, laying in the center.  Serve, passing remaining dressing.

Vinaigrette

2 tbs Teriyaki sauce
1 tbs sherry vinegar
1 tsp Dijon-style mustard
1 tbs sesame oil
3 tbs olive oil

Whisk Teriyaki sauce, vinegar, mustard and sesame oil. Slowly whisk in olive oil.

About the duck breast (Magret de Canard):  Living in the land of foie gras we have duck breast readily available (they have to do something with the rest of the duck, after all!)
We prefer it to steak (beef) and eat it medium rare. It has about 1/3 inch (1 cm) of fat on one side
which delights the pyromaniac in mon mari - cooking it on the barbecue sends flames shooting up about 3 feet. The fat mostly burns off so there is rarely a need to trim it.

This has absolutely no resemblance to wild duck, Peking duck, Long Island duck or any other duck. I do not know if you can get it wherever it is that you live. It would likely come prepackaged. If you can't get it, substitute any other meat of your choice. I would use a flank steak and cut it against the grain.

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  1440/ 720
Carbohydrates:  71.5 / 35.75
     Fiber:  18 / 9
Fat:  76 / 38
     Saturated:   17 / 8.5
Cholesterol:   320 / 160
Calcium:   253 / 126.5
Protein:  114 / 57
Sodium:  2370 / 1185

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Mussels, Moules: Classic summer French fare.

Moules Frites is the quintessential French summer food. 

One sees it on chalk menu boards on the sidewalks and cardboard signs in the windows, everywhere, all summer long, sometimes as the only item advertised. 

And when Moules Frites are on the menu that is what at least half of the diners will be having for lunch: big bowls brimming with mussels on every table, the diners happily slurping away. 

The best way to have them is at a sidewalk cafe on the coast in summer with a bottle of rose.

The proper way to eat them is to use one half shell as the eating utensil, scooping up the flesh and a bit of sauce, with plenty of bread to dip. 

As a lunch or light dinner one would have Moules Frites - Mussels with Chips (French Fries); as a first course, the moules would be sans frites. 

While you can normally get them in 1 of 3 flavors: Curry (must be for the Brit's); with chopped tomato; the traditional Moules Marinieres, or fisherman style is, by far, the most popular.   It is amazing that such simple peasant fare with so few ingredients can be such heaven to eat....and simple to make:  Here is a recipe (Note: I said 'a' not 'the' as there are as many variations, albeit minor ones, as there are cooks) for the classic.

Moules Marinieres - for Two

4 lbs (2 kilos) fresh mussels
1/2 cup butter (100 gr)
2 large shallots, finely chopped
4 tbs parsley, chopped
1 bay (laurel) leaf
1 sprig thyme
1 tbs white wine vinegar
1/2 bottle dry white wine
1 tsp cornstarch stirred into 1/4 cup creme fraiche

Cleaning: Dump the mussels into a dry sink and look at them. Any idea what to do with them? I didn't the first time, but we learn. First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed. For any that are not, tap lightly on the shell. If they don't close throw them away - they are already dead and we don't want them. If they are not cleaned (ask the fishmonger - lovely word, that... they probably are where you live - not for me) they need the barnacles (lumpy bits) scrubbed off with a brush and the beards - the stringy bit hanging out of the shell that they use to attach themselves, pulled off. Just grab and pull toward the hinge. Once they are cleaned, sort through them tossing any that are very tiny (not worth the effort) or seem heavier than they should be (probably full of sand). Set mussels aside - well done! You don't have to be perfect with the cleaning... many people don't bother!
Cooking:  Melt half of the butter in a pot large enough to easily hold all of the mussels.  Saute the shallots until they become translucent,  Add the parsley, thyme, bay leaf, vinegar, wine and mussels.  Cover and bring to a boil quickly.  After 2 - 3 minutes lift the cover and check the mussels.  If they are open they are done.  If not, cover and give them another minute.  When they are done remove the mussels and put into two large bowls, discarding any that did not open.  Leave the sauce in the pan.  Stir the remaining butter into the sauce, then add the cornstarch/creme fraiche mixture.  Heat through and pour over mussels.  Serve immediately.

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  1804/ 902
Carbohydrates:  54 / 27
     Fiber: 2 / 1
Fat:  113 / 56.5
     Saturated:   67 / 33.5
Cholesterol:   402 / 201
Calcium:   317 / 158.5
Protein:  56 / 28
Sodium:  1873 / 936.5

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Please note that 80% of the calories and  and 60% of the carbs in this dish are in the sauce.... I rarely eat all of the sauce....

And this is my favorite to make at home:

Moules (Mussels) Gratiné 
      You can eat them with a fork or just slurp them out of the shell.

16 - 24oz (500 - 750 r) fresh mussels - preferably cleaned
1 cup white wine
1 bay leaf
1 sprig thyme
2 cloves garlic
Topping
2 tbs olive oil
1 medium onion
2 cloves garlic
2 tbs chopped parsley
1 can whole tomatoes, or 3 ripe tomatoes, peeled
1/2 cup bread crumbs

Cleaning: Same as above.
Cooking: Heat wine, bay leaf, thyme and 2 whole garlic cloves in large pot with a tight-fitting lid over high heat. When wine is boiling dump in the mussels and cover. Reduce the heat to medium and give the pan a shake every minute or two. Uncover after 3 minutes - if most of the mussels are open remove from heat. If not, cover and give them another minute. When done, pour mussels into a colander over a large bowl to catch the cooking liquids. Strain cooking liquid and set aside. Discard any mussels that did not open.
The topping: Chop onion and garlic. Sauté over medium heat in 1 tbs olive oil in a large nonstick skillet until transparent. Drain tomatoes and roughly chop. Add to skillet and sauté 5 minutes. Add 1/4 cup of reserved cooking liquid, reduce heat and simmer until it becomes a bit thick - sauce-like Add parsley.
Finishing: Back to the mussels: using only the open mussels, break off half of the shell and place the mussel in its half-shell in a baking dish, 8 X 10 (20 X 25cm), 9 X 13 (22 X 30cm), whatever works; they should just fit. Spoon tomato sauce evenly over the mussels, sprinkle with bread crumbs and drizzle with remaining tbs olive oil. Bake at 400 F (200C) for 10 minutes. Serve

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  1142/ 571
Carbohydrates:  97 / 48.5
     Fiber:  11.9 / 5.95
Fat:  39.8 / 19.9
     Saturated:   6.2 / 3.1
Cholesterol:   108 / 54
Calcium:   325 / 162.5
Protein:  60 / 30
Sodium:  1539 / 739.5

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Salad with Turkey, Avocado and Potatoes; getting the insulin right

It's been a challenging week.

As is typical, V is getting a bit more active which makes him feel better which has him getting a bit more active and so on.

For most people recovering from major surgery, that is all good.

For a Type 1 Diabetic recovering from major surgery that presents it's own set of problems.

There are 3 components to maintaining blood sugar levels:

carbohydrates
insulin
exercise

Each has an effect on the others.

If one eats more carbohydrates than expected or usual, one's blood sugar goes up unless more insulin and/or more exercise is contributed to lower it.

If one exercises more than expected or usual, one's blood sugar goes down unless less insulin is injected or more carbohydrates are eaten to raise it.

As to the insulin: it may be the easiest to control but it's the most difficult to get right.

Twice this week V has been woken up in the middle of the night with hypoglycemia, or seriously low blood sugar.  The signs are shaking, sweating and rapid pulse; that's what wakes him.

Once alerted, it's easy to fix: eat something sweet.

The risk is: if it happens too often, the body stops sending out the signals.  If one doesn't know it's happening, one can slip into a diabetic coma. 

That's where I come in.  One of the things in our bag of drugs from the pharmacy last week was a Glucagon Kit: A syringe of injectable glucose to be given in case of coma.

I have no problem doing it; but I'd rather not have to.

Now, when I get up in the middle of the night to let the old dog out (otherwise she wets her bed), V gets up to test his blood sugar.  That, so far, has worked better.  He's been able to have a light snack before it gets too low.

He's also been reducing his insulin, every day with every injection.  It would seem that walking around a supermarket can be the equivalent of a marathon for someone who has been in a hospital, recuperating.

The exercise component is the most tricky.  The effects can be immediate or not, and last for 4 to 12 hours... or longer.

To track all of this, I, known in another life as Queen of the Complicated Spreadsheet, created a masterpiece.

At least, in my opinion. 

V disagrees.

That's okay.... I'll fill it in....

At this point I don't think we can have too much information.

Every day is different.  Somehow we have to make sense of it all.

In the meantime, I'm still trying to fatten him up and work carbohydrates into everything....

Salad with Potatoes, Turkey and Avocado 

You can do the potatoes and turkey in a skillet or on the barbecue grill.

10oz (300gr) turkey cutlets
2 tbs Teriyaki marinade or sauce
2 medium potatoes, (10oz, 300gr)
1 tbs olive oil
1 avocado
lettuce for 2 main meal salads

Mustard Vinaigrette
2 tbs whole grain mustard
2 tbs Greek or plain yogurt
1 tbs sherry vinegar
1/2 tbs soy sauce
2 tbs good olive oil

Potatoes: Cut potatoes into bite size pieces and coat with the olive oil. Either cook in a pan on the barbecue if you are using, or sauté in a large, nonstick skillet over medium heat until done and lightly browned, 20 - 25 minutes.
Turkey: Put turkey on a plate and spoon Teriyaki marinade over both sides. Cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) or sauté in nonstick skillet for the same amount of time. Remove and slice into strips.
Vinaigrette: Put all ingredients in a small bowl and whisk well to combine.
The rest: Prepare lettuce, rinse and spin dry if needed. Slice avocado.
To assemble: Add half of the vinaigrette to the lettuce and toss well to coat. Divide and arrange on 2 plates. Divide and arrange potatoes, turkey and avocado. Drizzle with remaining vinaigrette and serve.

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  1296/ 648
Carbohydrates:  80 / 40
     Fiber:  20.1 / 10.5
Fat:  72 / 36
     Saturated:   11 / 5.6
Cholesterol:   184 / 92
Calcium:   225 / 112.5
Protein:  87 / 43.5
Sodium:  2115 / 1057.5

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Honey Mustard Vinaigrette, only - its included in above numbers

Nutrition information for: entire recipe / per serving of app 4.5 tbs
Calories:  295/ 147.5
Carbohydrates:  6.5 / 3.25
     Fiber:  1.25 / .6.2
Fat:  29 / 14.5
     Saturated:   4.5 / 2.25
Cholesterol:   4.3 / 2.15
Calcium:   63.4 / 31.7
Protein:  3 / 1.5
Sodium:  812 / 406

Sausage and Quinoa Salad; The true signs of organic

Looking for organic at the markets?

Look for slugs.

A friend in Andorra once told me that the key to finding good produce at the local markets was to look for slugs. If there were slugs on the lettuce the grower didn't use pesticides or other chemicals and the food was (likely to be) fresh and organic.

You may ask, why slugs and not snails?

Simple: no self-respecting Spanish (or French) housewife would allow a snail to be in her garden.

Absolutely not.

They are removed at first sight.....

And carefully saved, nurtured, as it were.

They are, in the words of my Andorran neighbor, "Para la sopa!" (For the soup - to be eaten.)

We've always been big salad eaters in the summer, particularly in warm weather.

I plant the leaf varieties for early salads, and pick just enough leaves for our dinner, always having it fresh from the garden. 

Later we eat the Romain, as it can stand up much better to the heat of full summer.

Now, I have to rethink my salads, adding carbohydrates to them.  Of course we can always just have bread with them, and will, often.  But I like variety.

Potatoes are an easy addition, either roasted on the barbecue, or just cubed and boiled (think Salade Niçoise)

Rice, quinoa and barley can be sprinkled on top; a pasta salad can be served on a bed of lettuce.

I was, mentally, in Spain with this salad: canned white asparagus.  The canned is preferred to the fresh; and always the white!

Salad with Sausage and Quinoa
    100 grams of quinoa, when cooked, yields 60 net grams of carbohydrates.  V should have 30.

1/2 cup (heaping) (100gr, 3.5oz) quinoa
1 cup (240ml, 8oz) chicken stock
8oz (250g)  sausages, total weight, any flavor
8oz (250gr) white asparagus
1 carrot
8 - 10 cherry tomatoes
fresh spinach, 4oz (180gr)
fresh lettuce, 4oz (180gr)
3 tbs fresh oregano leaves
2 tbs snipped fresh chives
Creamy Herb Dressing

Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes. When done, uncover and fluff.
Cook sausages on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time). When done cut in half.
Peel carrot then, with peeler, continue to thinly slice carrot until you reach your fingers. Eat what's left!
Cut cherry tomatoes in half. Drain asparagus. Wash and prepare spinach and lettuce as needed, tearing the large leaves.
Put spinach and lettuce in large salad bowl. Add 2/3's of the dressing and toss well to combine. Spread the salad out in a bowl or platter. Spoon the quinoa in the center. Arrange sausage, asparagus, carrot and tomatoes around the quinoa. Sprinkle the herbs over all. Drizzle a bit of dressing and serve, any extra dressing on the side.

Creamy Herb Dressing

1/2 cup Greek or plain yogurt (4oz, 125ml)
1 tbs Dijon mustard
1 tbs white Balsamic vinegar or white whine tarragon vinegar
1 tbs fresh snipped chives
1 tbs fresh snipped oregano
3 tbs olive oil - the good stuff

Snip oregano 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.

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  1804/ 902
Carbohydrates:  107 / 53.5
     Fiber:  23.8 / 11.6
Fat:  130.5 / 65.2
     Saturated:   37 / 18.5
Cholesterol:   214 / 107
Calcium:   472 / 236
Protein:  67 / 33.5
Sodium:  2540 / 1270

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 Creamy Herb Dressing only - included in above number

Nutrition information for: entire recipe / per serving, app 7.5 tbs
Calories:  450/ 225
Carbohydrates:  7 / 3.5
     Fiber:  .6 / .3
Fat:  45.5 / 22.75
     Saturated:   8.5 / 4.25
Cholesterol:   17 / 8.5
Calcium:   169 / 84.5
Protein:  5 / 2.5
Sodium:  232 / 116

For more recipes visit Easy Gourmet Dinners

On Friday: What I learned this week - scary.....

Avocado and Goat Cheese Omelet; The diabetic diet conundrum

V managed to get out on Wed. after all.

When I got to the hospital he was packed and grinning.

Now all I have to do is fatten him up.

And not screw up the diet.

I've been doing a bit of reading, which is both good and bad.

I found a book, 'think like a pancreas', which has a lot of straight-forward advice on how to manage your insulin to fit your diet and lifestyle.

Then I talked to the dietitian and was told 'Non'. 

I came home and read more.

Then I went to the hospital and watched the dietitian carefully count out and weigh some of the cherries I brought for V as a treat.... Then take away 3/4 of the baguette that was on his plate.

I talked to the dietitian again and was told that each patient and each patient's lifestyle is unique and had to be accommodated. 

So....

Which is it? 

Make the diet match the insulin?

Make the insulin match the diet?

I know that, regardless of the answer, certain constraints have to be adhered to, like not snacking every 30 minutes. 

But, why can't he have 4 meals a day rather than 3?

Maybe I'll have better luck at the next meeting....

Maybe I'll have the questions figured out so I can get some answers.  

In the meantime he has to gain 5 pounds in the next 10 days.  I don't know what the 'or else' is.

He gets to eat things like this

in addition to his regular meal.  Lots of protein and heart healthy fats... very few added carbs.

I get to make it... And have a bite.

Avocado and Goat Cheese Omelet - makes 1

4 slices goat cheese
2 eggs
1 small, ripe avocado
1 tbs snipped fresh tarragon
1 tbs snipped fresh chives
2 tsp olive oil

With scissors, snip herbs.  Remove avocado from shell and slice about 1/4 inch (.7cm) thick. Reserve some slices for garnish.  In a medium bowl beat eggs well with a wire whisk. Add the herbs. Heat oil in an 8 inch nonstick skillet or omelet pan over medium-high heat.  Add eggs and swirl around to cover bottom of pan. When the eggs are almost set, lay the avocado slices on 1/2 of omelet, top with the goat cheese. With a spatula turn other half over. Leave in the pan another 20 - 30 seconds to finish cooking, then remove to plate.

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Nutrition information for: entire recipe - 1 serving
Calories:  675
Carbohydrates:  14
     Fiber:  9.2
Fat:  57
     Saturated:   18
Cholesterol:   590
Calcium:   236
Protein:  30
Sodium:  451

Pancreas Transplants; Barley Ham and Green Bean Salad

I have had a few people ask about pancreas transplants for V.

Here's what I know:

We asked the doc about it when we scheduled the surgery.  We were told that he, normally, did not do a pancreas alone, but in conjunction with a liver and/or kidney transplant.  We were also told that the success rate was much less than that of other organ transplants.

At the time, having just been told that his pancreas was going to be removed, we accepted all  of that without question.

Since friends and family have raised the question (I'm amazed at how many people have had a pancreas transplant!) I did a wee bit of research.

According to the Mayo Clinic site a pancreas transplant is one method of treating Type 1 Diabetes, but only when other methods fail.

The wait is several years or longer.

It's normally done with a kidney transplant.

70% of people who successfully receive a kidney-pancreas transplant have a functioning pancreas after 5 years.

53% of people who successfully receive a pancreas only transplant have a functioning pancreas after 5 years.

The procedure can fail.

Then it goes on to list the side effects of the anti-rejection drugs.

V would have traded the insulin-enzyme regimen for an anti-rejection regimen (and all of its bad side effects), with only a 1 in 2 chance that it would work for 5 years.

Plus, the doc didn't want him to wait.  He was certain that the, currently, benign tumor would not stay benign for the next 5 years.  Waiting was a big risk.

Better the known than the risk.

Did I say I was going to stay away from barley for awhile?

I lied.

Barley, Ham and Green Bean Salad

1/2 cup quick cooking barley
1 cup chicken stock
10oz (300gr) ham
8oz (250gr) green beans
1 avocado
1 tomato
2 tbs fresh, snipped chives
Mustard Vinaigrette

Cook barley in chicken stock until tender. 
Top and tail beans.  Cut into 1 1/2" (4cm) lengths.  Blanch in boiling water for 4 minutes.  Remove, drain and refresh in cold water.
Cut ham into bite-size pieces.  Slice avocado and tomato.  Make vinaigrette
To finish:  Put barley into a large bowl.  Add beans, ham, chives and vinaigrette,  Stir to combine.  Divide and spoon onto 2 plates.  Arrange half of the avocado and tomato on each plate.
 
Mustard Vinaigrette
2 tbs whole grain mustard
2 tbs Greek or plain yogurt
1 tbs sherry vinegar
1/2 tbs soy sauce
2 tbs olive oil

Whisk all ingredients until well combined.

BTW: Vern, apparently, was a bad boy and messed up his Weekend Leave.  He had been told he would get out on Wed. but today they informed him it would be Friday. 

I believe he is hatching an escape plan.  He told me this evening that he left the hospital today, and found the local tram station.  He was gone for 3 hours and no one missed him.

Weekend Leave; Dill Weed Dip

V was home for the weekend.

Weekend leave.

According to a friend, one does not actually get discharged from hospital here until after a weekend leave.

They (the docs) send the patient home for the weekend to see if they (the patient) can behave, act responsibly, stay out of trouble and not undo all the time and effort the medical system has invested in their health and welfare.

If the weekend leave is successful, the patient is normally discharged before the following weekend.

I picked him up bright and early Saturday morning.  He had to be back in hospital by 4 pm Sunday.

Apparently he said or did something on Friday to arouse their suspicions.  Originally the leave was to extend until Monday morning but, at the last minute the Sunday curfew was imposed.

As we wandered back into the ward, at 4:03, he wondered how long it would take someone to notice his return.

We had barely closed the door to his room when the intern on duty knocked.... And proceeded to check him over most carefully.

Many questions were asked and answered; data checked; details discussed.

We'll find out tomorrow if he was a good boy and gets to come home soon.

I think, part of the reason they sent him home, was to make him eat his words, if not some food. 

After all the arguing that has been going on about him losing weight and not eating, they decided to see if I could make him eat.

With all the food he had a choice of, what did he want?

A hamburger.

I made burgers stuffed with cheese, pan-roasted new potatoes, fried asparagus swimming in butter and avocado with Mary Rose sauce and chopped Prosciutto.

He ate every bit.

And I ate the other half.

Therein lies the problem.... Sigh....

One area that is going to change for him is snacking.

He has always been big on snacks - a handful of raisins here, a few pretzels there.

As a diabetic, he should be having non-carbohydrate snacks - like vegetables.

Carrot sticks, while absolutely delicious, may need a little something to help make them the 'snack of choice'.

Who out there can remember "Dill Weed Dip"?

Everyone was making it in the late '70's / early '80's.  Some versions used Lowry's Salt; some Beau Monde. Are either of those still made?

It was wonderful: full-fat sour cream and salt.  What a way to defeat a healthy vegetable snack!

Here's my updated version:

Dill Dip

1/2 cup Greek yogurt
1 1/2 tsp dried dill weed (leaves)
1/4 tsp paprika
1/2 tsp dried shallot or onion flakes
1/8 tsp garlic powder

Mix all ingredients and let chill at least an hour.

The reason I use dry shallot flakes/garlic, etc. is because they absorb some of the liquid from the yogurt making the dip very thick and luscious.  This will keep several days in the fridge and is great with any veggie.

Avocado and White Bean Salad; Stand-off with the hospital

The hospital and V are in a stand-off.

He's losing weight.

A lot of weight, actually.

Because he's not eating.

No, he's not on a hunger strike.

He's still taking the super-strong antibiotics for the infection in his bone which started with the toe which led to the discovery of the diabetes which led to the removal of his pancreas.  Whew!!!!

The point being that the antibiotics make food taste like, well, like shit!

So he's not eating.

Everyday they come in; the doctors, the dietitians, the nurses, and they say "You must eat".

He tells him that he will:

1.  Eat lots when he is off the antibiotics.
2.  Eat lots if they would let him go home.
3.  Eat lots if they would give him the food he asks for.

They tell him:

1. He has to stay on the antibiotics another week.
2. He can't go home until he starts eating and gains some weight back.
3. They know what he's supposed to eat; they don't have the food he asks for; but they'll try.

Part of it is a cultural thing; part of it is the limitation of the hospital kitchen.

Today I took him some soft, whole grain "American" sandwich bread and a jar of peanut butter.  The bread they give him is normally cold, rock hard, dry, bare toast.  (Yeah, I know, this is France - what the hell is wrong with this picture???)

We have yet to find out if the dietitian will let him have it.

Which makes no sense at all as he will be in control of his diet for the rest of his life; not her.

I realize that they can't cater to the tastes of one person in a large hospital.... Which is why I don't understand the determination to keep him.

Sharp flavors, like mustard and vinegar, taste good to him.  It's the plain rice, baked chicken, pasta with no sauce, that taste so horrid.

If he were home.... I'd feed him salads like this.... I'd get some weight back on him....

 

Avocado and White Bean Salad

3/4 cup white beans (cannellini)
1/2 cup sliced celery
2 eggs
1 avocado
1 tbs white balsamic
1 tbs Dijon-style mustard
3 tbs olive oil

Hard cook the eggs.
Slice the celery on a diagonal. Cut the avocado into cubes. Peel the eggs and cut into large chunks. Combine avocado, celery, white beans and egg in a bowl.
In another bowl whisk together the vinegar and mustard. Slowly drizzle in oil and whisk until thickened.
Add to salad and stir gently to combine.

This has protein (eggs) heart healthy fat (avocado) and carbohydrate (beans).  Everything he should eat in one meal.

And he would eat it!

See how simple it can be?

I think I'll show this to them tomorrow....

Tuna and Radish Salad; No-Carb Starter (almost)

On the weekends we always do a 'proper' dinner, with a first course. 

Our French neighbors would find that appalling.

Not that we do it on the weekends...  but that we don't do it every day, lunch and dinner, like 'proper' folks do.

Even then we normally only have the two courses; rarely doing dessert and, even less often, cheese.

When I look back on our meals, I realize that some of them were rather heavy on the carbohydrates.  If I did a puff pastry tart for a first course, mon mari would still expect pasta or potatoes with the main.

That will be changing.  We'll be doing one or the other; or half of both.  And I'll have to spend less time on my exercise bike....

We will, however, still be eating seasonally, from the garden.  I have my standards!

Question: What are the two easiest things to grow in your garden?

Answer: Chives and radishes. 

Chives are almost indestructible.  My mother has had the same clump for 50 years.  I once dug up a clump of garlic chives and threw it in the woods behind the house.  The next spring it was doing fine, full of blossoms, apparently happy in its new shady home, unconcerned about the minor detail of not actually being in the ground.

Chives, a member of the Allium family (along with onion, garlic and leeks) are rich in vitamins A and C, contain folic acid, sulfur and iron, and are thought to aid digestion when sprinkled on food.

Radishes are incredibly rewarding for the novice gardener.   They germinate in 4 or 5 days in almost any kind of soil and are ready to eat in less than 3 weeks!  Now, that's fast food!

Both the radish and its leaves are edible, and while the radish itself, is moderately high in Vitamin C, it's the leaves which have been used for medicinal purposes.  Steeped and drunk as a tea they are thought to aid upper respiratory infections, colds and fevers.

Tuna and Radish Salad

2 cans tuna 6 oz (190gr)
2 hard-boiled eggs
1/2 cup sliced radishes
1/3 cup chopped celery
1/4 cup chopped green olives
1 tbs snipped chives
1 tbs whole oregano leaves
1 tbs snipped marjoram
some nice, whole spinach leaves
(a couple of banderillas)
Tarragon Vinaigrette

Combine tuna, radishes, celery, olives, chives and marjoram in a medium bowl.  Add Vinaigrette to tuna and mix gently.  Chop eggs, add to tuna and mix gently. Spoon onto spinach leaves and serve.

Tarragon Vinaigrette

1 tbs Dijon mustard
1 tbs lemon juice
2 tbs white wine tarragon vinegar
2 tsp snipped fresh tarragon
1/4 cup olive oil - the good stuff

Combine mustard, lemon juice and vinegar in a small bowl and whisk together. Slowly add olive oil, whisking constantly to emulsify.  Add tarragon and mix.

And the banderillas?  They came from Spain... Olé !