Easy Gourmet Dinners

Scalloped Potatoes

Spam

The national dish of Hawaii.

And, believe it or not, I can buy it here.... little tiny cans, but definitely Spam

I can't buy a nice smoked ham to roast for Christmas dinner, but I can get Spam.

I digress.

One of my mother's favorite dishes to make was scalloped potatoes.  She always sliced spam and layered it in with the potatoes, then covered the entire dish with thick slabs of bacon.

Yeah, they were good.

This is my version..... without the meat  but with a wee bit of cheese.  I live in the land of cheese, after all!

Scalloped Potatoes

4 - 5 medium potatoes          700gr, 24.7oz
1 cup milk          240gr, 8.5oz
3oz (90gr) Gruyère, either shredded or sliced (if shredded, 3/4 cup)          90gr, 3.2oz
1 onion          145gr, 5.1oz
1 tbs butter         14.2gr, .5oz
pinch of nutmeg

Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible. Slice potatoes as thinly as possible with a sharp knife.
Melt butter in a large skillet. Add onions and sauté until soft. Remove onto a plate and set aside. Add potatoes, 1/2 cup milk and heat to just below boiling. Remove skillet from heat.

To assemble: Put 1/2 of the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula. Spread the onions evenly on top of the potatoes. Layer the cheese on the onions. Top with the rest of the potatoes. Pour the remaining 1/2 cup milk over all, cover with foil and bake (325F, 160C) for 75 minutes. Uncover for last 15 minutes of baking time. Remove and serve.

Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up; just wrap up the mess and toss.

------------------------------------------------------------------------------------------

Entire recipe / per serving, serves 4
Calories:    1191 / 298
Total Carbohydrates:    138 / 34.5
   Dietary Fiber:    18 / 4.5
Total Fat:    46 / 11.5
Saturated Fat:    27 / 7
Cholesterol:    149 / 37
Protein:    51 / 12.5
Calcium:    1311 / 328
Sodium:    531 / 133

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.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Potato Salad with Mushrooms, Chevre and Basil

Most people think of mustard and mayonnaise when they think of potato salad.

Or maybe oil and vinegar with a bit of tarragon (French potato salad).

Or maybe even bacon and dill pickles (hot German potato salad)

Not many people think of goat cheese.

Which, in my humble opinion, is a real shame as this is the best potato salad of the summer season.

Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese; finished with lots of fresh basil and chives.... What's not to like?

Serve with anything hot off the barbecue.

It's not the most photogenic potato salad, but trust me, the taste more than makes up for the looks.

Potato Salad with Mushrooms, Chevre and Basil

2 - 3 potatoes, depending on size           300gr, 10.6oz
3oz (90gr) mushrooms           84gr, 3oz
2 cloves garlic           6gr, .2oz
1/3 container soft goat cheese (chevre) my 'brand' is Chevraux, I think in the U.S. it's Chavrie; it comes in a square-ish cardboard or plastic container, 5.5oz (150gr).           60gr, 2.2oz
handful fresh basil leaves - about 3 tbs
2 tbs fresh chives, snipped
2 tbs olive oil           27gr, .96oz

Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices. Trim and slice mushrooms. Mince garlic. Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms and garlic and sauté until they start to brown, about 5 minutes. Remove to a bowl and set aside. Do not cover. Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes. Uncover, stir and let sauté, turning occasionally. You want them nice and brown. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet. When ready to finish add potatoes to mushrooms and garlic. Add chevre and toss to coat - the cheese will melt a bit from the heat of the potatoes. Snip basil and chives with scissors and add, stirring to combine. Serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving  
Calories:    591 / 295
Total Carbohydrates:    59 / 29.5
   Dietary Fiber:    8 / 4
Total Fat:    34 / 17
Saturated Fat:    8 / 4
Cholesterol:    36 / 18
Protein:    13 / 6.5
Calcium:    138 / 69
Sodium:    238 / 119

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.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

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.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/

Potatoes Savoyard; portion control

When we first learned that V was going to be a Type 1 diabetic, we were inundated with all the foods he could / could not eat and all the new restrictions on his diet. 

He could eat this rice but not that rice.

He couldn't eat any rice but pasta was okay.

He could only eat whole grain pasta.

He could eat potatoes but only if they were boiled or fried or baked or whatever.

He could never eat a potato again.

And so on.

It turns out, this information was mostly wrong.

First, and most important, the only thing a Type 1 cares about are carbs. Fat and protein can be consumed at will.  Carbs have to be counted. So, the following info is only related to carbs.

Knowing that, there are 2 things that are true for a Type 1 diabetic regarding food:

1. Each person is different.  Each person has to figure out what they can / cannot eat and it may vary wildly from every other Type 1.

2. Regardless of what it is you're eating you have to know how much. If you don't know how much you won't be able to calculate the right amount of insulin to take.

The biggest modification we have made to our diet is not what we eat but how much.

When I start cooking the first thing I do is start weighing.

Because I only make what will be eaten we no longer have accidental leftovers (planned, yes)

Because I carefully plan the portions we have excellent portion control.

And, if we decide to have fruit for dessert (a carb) it will be planned for, and we'll still be hungry for it.

All in all.... Not a bad way to plan and prepare your meals.

This is a case of planned leftovers: Serve half, refrigerate half.  It's a recipe that I have been making so long the origin is lost. I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it's much lighter in calories, (for me) but the Gruyère keeps it cheesy and the onions add another layer of flavor.

Potatoes Savoyard    This serves four.

4 medium potatoes           700gr, 24.7oz
1 large onion or 2 small          175gr, 6.2oz
2 cloves garlic           6gr, .2oz
1 tbs olive oil           13.5gr, .48oz
4 oz (125gr) Gruyère, sliced (10 slices app. 1" x 3" x 3/16th", cm=2.5x7.5x0.3)           120gr, 4.2oz
1/4 cup chicken stock, (2oz, 60ml)          56gr, 2oz
Pinch of nutmeg
1/3 cup grated Parmesan           33gr, 1.2oz

Thinly slice the onions and garlic. Heat oil in a small skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown. Remove from heat and set aside.
With a sharp knife thinly slice the potatoes or use a mandolin. In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sautéed onions over the potatoes and lay half of the cheese on the onions. Repeat once. Top with remaining 1/3 of the potatoes. Sprinkle the nutmeg over the top. Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    1378 / 344.5
Total Carbohydrates:    133 / 33.5
   Dietary Fiber:    19 / 4.75
Total Fat:    60 / 15
Saturated Fat:    30 / 7.5
Cholesterol:    161 / 40
Protein:    64 / 16
Calcium:    1714 / 428
Sodium:    1046 / 261.5

Glycemic Index:  medium

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.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

O'Brian Potatoes; 35 carb rule

35 carbs: no more, no less.

When V first went on insulin, after his pancreas was removed, the dietitian was adamant that he eat 35 carbs of bread, potatoes, rice or pasta with every meal.

She then confused me even more by telling me he must also eat a yogurt at every meal, which is another 16 carbs.  

I asked why he couldn't have rice and beans instead of the yogurt and she would just say 'non'.

Only 35 carbs per meal.

To say that we were confused is an understatement.  The fact that the whole diabetes, insulin, counting carbs thing was new, and we were trying to learn about it in French didn't help. It's not that we didn't understand the words, we did.  It's just that what she was saying didn't make sense.

I now realize that they were not used to working with someone without a pancreas and they put him on a supposedly standard insulin regimen where he took x units and ate accordingly.

A bit of research helped us discover a different insulin regimen, which he is now on, where he eats what he wants and takes the insulin accordingly. 

For a couple for die-hard foodies, this is better.

Still, for 6 weeks everything I made was carefully measured to result in the desired 35 carbs.

We never found out if he was meant to eat 35 carbs.... or 51 (with the yogurt).

We have learned that the yogurt helps to even out the absorption of carbs - as would milk, but this is France.  Adults don't do milk, they do yogurt!

O'Brian Potatoes

2 medium potatoes           300gr, 10.5oz
1/3 red pepper                 55gr, 1.9oz
1/3 green pepper             55gr, 1.9oz
1 medium onion             145gr, 10.5oz
1 tbs olive oil               13.5gr, .48oz

Peel and chop onion. Sauté in oil in nonstick skillet over medium heat until just transparent. Chop pepper, add to onion and continue to sauté until just starting to brown. Meanwhile, slice the potatoes into bite-size pieces (see slicing for a salad in techniques). Remove onions & peppers from pan and add potatoes - with a drop more oil if needed. Sauté potatoes until light brown and cooked through (taste one). Return onions and peppers to pan and continue to sauté another 5 minutes. Salt & pepper if desired, and serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    430 / 215
Total Carbohydrates:    71 / 35.5
   Dietary Fiber:    11 / 5.5
Total Fat:    14 / 7
Saturated Fat:    2 / 1
Cholesterol:    0 / 0
Protein:    8 / 4
Calcium:   80 / 40
Sodium:    27 / 13.5

Glycemic Index:  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.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Turned Potatoes and Carrots: an impressive, elegant side dish

If you are looking for something a bit on the fancy side for a holiday dinner, try 'turning'.

They take a bit of work and planning but turned potatoes and carrots, or any root vegetable, make an impressive side dish for steaks or roasts. The carving and blanching can be done in advance, making it an elegant party dish as well. You should be able to turn potatoes and carrots for 2 people in 5 - 10 minutes.

It looks trickier than it is.

There is a bit of waste with this method; I normally cook the trimmings in chicken stock and purée for use as a soup base. Either store in the refrigerator or freeze for later.

Oh, and use a decent, sharp knife.

Turned Potatoes and Carrots

2 large potatoes or 3 medium           300gr, 10.5oz finished
3 carrots          180gr, 6.4oz finished
1 1/2 tbs butter           21.3gr, .75oz
1 1/2 tbs olive oil           20.25gr, .72oz
1/4 tsp salt - sea salt if you have it          1.5gr, .05oz

We'll start backwards: The finished product is potatoes and carrots that are barrel-shaped and app. 2 inches (5cm) long by 3/4 inch (2cm) thick at the middle (like a barrel, ends will be just a bit smaller).
Look at your vegetables: Ideally you should be able to cut the potato in half the short way and have two pieces a bit longer than 2 inches (5cm). Cut these halves into 4ths the long way and, as they say, 'cut away the part that's not the barrel'. Trim the pieces into something close to a barrel-shape. A large potato will give you 8 turned potatoes and a small potato will give 4 - you won't cut it in half the short way first. You will want 6 - 8 per person.
Cut the carrots into lengths and trim the same way.
Don't be overly concerned about your carving abilities, just try to keep them similar in size. A little smaller is fine.
The cooking instructions:
Step 1: Peel potatoes and put into a large bowl of cool water. Select a potato, cut and carve, keeping the pieces that you're not working on in the water.
Peel and carve the carrots.
Bring a large pan of water to boil . Drop in the potatoes, carrots and boil for 5 minutes. Remove and drain well. They can be done several hours in advance up to this point.
Step 2: In a large nonstick skillet heat the butter and oil over medium heat. Add the potatoes, carrots and brown well on all sides, about 15 minutes. Remove, sprinkle lightly with salt and serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    637 / 318.5
Total Carbohydrates:    70 / 35
   Dietary Fiber:    12 / 6
Total Fat:    38 / 19
Saturated Fat:    14 / 7
Cholesterol:    209 / 52
Protein:    8 / 4
Calcium:   100 / 50
Sodium:    823 / 411.5

Glycemic Index:  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.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Potatoes Lyonaise; winter insulin increase

V's had a week of high readings.  We've finally decided, right or wrong, that it's due to the weather getting colder. 

A bit of research tells us that it's not uncommon for insulin requirements to go up during the winter months.

A bit more research is underway.....

V absolutely hates winter, even the mild winter that we have here in France.  Most of his work is in the barn, which, like all barns, is not heated, so that can't help.

He even has to warm his hands before he can prick his finger to do the blood test.

We were so please that we had a good run of 4 days with numbers in the range....

Try again!

In the meantime, here is one of our favorite potatoe recipes.  This are incredibly easy and delicious, and pair well with flavorful fish and chicken. They absorb the chicken stock at the end, giving them a bit of a syrupy glaze.

Potatoes Lyonaise

2 medium potatoes           300gr, 10.5oz
1 medium onion           110gr, 3.9oz
1 clove garlic           3gr, .1oz
2 tsp butter           9.5gr, .34oz
2 tsp olive oil           9gr, .32oz
1/4 cup chicken stock           56gr, 2oz

Peel onion, cut in half and slice thinly. Peel and chop garlic. Sauté onion and garlic in medium nonstick frying pan in 2 tsp butter until lightly golden, about 10 minutes. Cut potatoes in quarters lengthwise, then slice thinly. Remove onions and garlic from pan. Add 2 tsp oil, potatoes and sauté until golden, turning often with spatula, about 20 minutes. When potatoes are golden, return onion and garlic to pan, add chicken stock, cover and simmer until stock is absorbed, 5 - 10 minutes. Serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    431 / 215.5
Total Carbohydrates:    64 / 32
   Dietary Fiber:    9 / 4.5
Total Fat:    17 / 8.5
Saturated Fat:    6 / 3
Cholesterol:    20 / 10
Protein:    8 / 4
Calcium:    68 / 34
Sodium:    165 / 82.5

Glycemic Index:  medium

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.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Rosemary Braised Potatoes; Exercise to control blood sugar

V is having a wonderful time with all the wood he has to cut to fit our stove and fireplace.  At a metre long (39 inches) it has to be in thirds for the stove but only in half for the fireplace.

It's not wielding the mighty chainsaw that is making his day....

It's the fact that he gets to eat sweets.

Exercise is one way of lowering blood sugar - the other being insulin.

If a diabetic has high blood sugar, a brisk walk is one option, rather than injecting, to lower it.

On the opposite side, if heavy exercise is planned, one gets to eat lots of carbs to prevent lows.

He's been coming in the house about every hour - to test he says.

Of course, to test - in the hopes that he'll be low enough to have a candy bar.

He had 2 today.

Had he planned ahead a little more he could have had a higher carb lunch....

This potato dish is an Italian winter classic: potatoes braised in white wine with rosemary and just a bit of tomato added at the end to add interest to both the flavor and the color.

Yes, one can enjoy potatoes on a low-carb diet.... These are only 29 carbs per serving.  Pair that with a low-carb vegetable like green beans or cauliflower and a bit of roast chicken... Perfect!

Rosemary Braised Potatoes

2 - 3 medium potatoes           300gr, 10.5oz
2 cloves garlic, sliced          6gr, .2oz
1 tbs olive oil          13.5gr, .48oz
2 tsp rosemary
1/3 cup (3oz, 90ml) white wine           75gr, 2.6oz
2 tsp tomato paste          10gr, .35oz
3 tbs chicken stock          42gr, 1.5oz

Scrub and slice potatoes thickly, 1/4" (.5 cm). Peel and slice garlic as thinly as possible. In a medium saucepan, sauté potatoes and garlic in olive oil until lightly golden, about 10 minutes. Add wine, rosemary and simmer, uncovered, until wine is almost absorbed, 15 - 20 minutes. Mix the stock and tomato together and stir in. Simmer until thick and potatoes are tender, about 10 minutes longer.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    433 / 216.5
Total Carbohydrates:    58 / 29
   Dietary Fiber:    8 / 4
Total Fat:    13 / 6.5
Saturated Fat:    2 / 1
Cholesterol:    0 / 0
Protein:    7 / 3.5
Calcium:    57 / 28.5
Sodium:    163 / 81.5

Glycemic Index:  medium

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.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners