A while back, my doctor friend, here, developed type-2 diabetes, which he does keep under pretty good control. Since the Honduras family with whom he lives are not particularly special (or varied) cooks, and since he knows I do like to cook (and he likes what I make), he has commissioned me to make some kind of meal for him, about once a week, from which he may use the leftovers for a couple of days. Therefore, I'm always looking for other recipes he may enjoy.
One thing I have learned about cooking for diabetics is that the meal SHOULD be based upon starches such as pasta, rice or potatoes. At first, that may sound like the opposite of what one would expect, but it turns out that it is actually better that way for two reasons. First, since those are complex carbohydrates, it is NOT the same as just giving them a whole bunch of straight sugar. Second, diabetic people, themselves, know their own systems (especially if they are very attentive to their blood-sugar readings), and having ample starches available in their meals allows them to take as much or as little as they like.
He is NOT super picky, but can get tired of things after a while. In addition, since he is looking for what he would call "real AMERICAN food," there ARE a couple of guidelines that I have imposed so as not to go too far afield with his tastes:
The lasagna soup we all know and love was a bit hit with him, as was my own lasagna. Jean's "Easy Ham & Potato Hash" got lukewarm reviews. The following recipe is one that I made recently, and was very well received. Of course, I don't want to come too close to the same thing again, though, so he can have better variety.
Pork and Noodle Casserole
Ingredients:
Actually, I doubled the recipe, since almost all of my casserole dishes are two quarts. It was delicious, and he enjoyed it, as well.
So, all of the above information should give you an idea of what I would like to find. Something for the Crock Pot would also be handy, since I could let it cook all day without using up gas for the oven that I could be using for other things.
Ideas anyone?
Thanks!
One thing I have learned about cooking for diabetics is that the meal SHOULD be based upon starches such as pasta, rice or potatoes. At first, that may sound like the opposite of what one would expect, but it turns out that it is actually better that way for two reasons. First, since those are complex carbohydrates, it is NOT the same as just giving them a whole bunch of straight sugar. Second, diabetic people, themselves, know their own systems (especially if they are very attentive to their blood-sugar readings), and having ample starches available in their meals allows them to take as much or as little as they like.
He is NOT super picky, but can get tired of things after a while. In addition, since he is looking for what he would call "real AMERICAN food," there ARE a couple of guidelines that I have imposed so as not to go too far afield with his tastes:
- Pasta or potatoes, are fine, but not too often for rice, since there is always SO much rice here.
- Since he wants something different from what the Hondurans would make, I tend to stay away from anything Latin-American or Mexican, so I've avoided burritos, fajitas, etc. - also, not too many beans.
- Not TOO spicy - especially not too HOT. He has nowhere near the tolerance to hot peppers that I do.
- Something he can reheat easily without a microwave (since he doesn't have one).
The lasagna soup we all know and love was a bit hit with him, as was my own lasagna. Jean's "Easy Ham & Potato Hash" got lukewarm reviews. The following recipe is one that I made recently, and was very well received. Of course, I don't want to come too close to the same thing again, though, so he can have better variety.
Pork and Noodle Casserole
Ingredients:
- 1 cup cubed cooked pork
- 1 tablespoon shortening
- 1 cup narrow noodles, uncooked
- 1 can cream of chicken soup
- 8 oz. can whole kernel corn, undrained
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely diced green pepper
- Preheat oven to 375 degrees.
- Brown meat in shortening in skillet. Drain the fat.
- Add remaining ingredients and mix.
- Pour into 1-quart casserole.
- Bake 45 minutes, stirring occasionally.
Actually, I doubled the recipe, since almost all of my casserole dishes are two quarts. It was delicious, and he enjoyed it, as well.
So, all of the above information should give you an idea of what I would like to find. Something for the Crock Pot would also be handy, since I could let it cook all day without using up gas for the oven that I could be using for other things.
Ideas anyone?
Thanks!
If blueberry muffins have blueberries in them, what do vegan muffins have?