Text 3188, 92 rader
Skriven 2006-07-11 22:36:53 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Sean Dennis
Ärende: Re: Diabetes
====================
*** Quoting Sean Dennis from a message to Carol Shenkenberger ***

CS> diabetics are but not all).

SD> Yeah, I have to watch my carbohydrates as well as my sugar intake. (Th
SD> reminds me, I should have checked my blood glucose levels, but had to
SD> take my Prilosec with milk this morning, so there goes THAT...)  Since
SD> blood pressure goes hand in hand with blood glucose with diabetics, sa
SD> plays a major role in things too.  I don't like a lot of salt though.

I meant to ask, are you salt sensitive?  Docs due to fear of being sued find it
easier to just blanket cover that one as if salt always raises blood pressure
but in fact, studies show most of us do not react to it that way.  It's a thin
margin though so it's just 'easier' to say 'reduce salt' than tell you to
check by diet, what reaction level you have.  It's easy to tel with a home BP
kit.

Don is salt reactive.  I am not.  I cook lower-salt now to keep Don healthy but
we have a few dishes he's just not allowed to eat <evil grin>.


CS> I've a condition that isnt diabetes, but makes me eat something very 
CS> close to it as a rule of thumb.  I devlop new recipes all the time so you 
CS> may get some ideas there.  Not all of them require outlandish items ;-) 
CS> and when they do, its often optional or has a suitable substitute in the 
CS> text for that item.

SD> We do get ideas from here and unfortunately, haven't had much time to
SD> cook with both of us working, but I'm trying to get situated so I can
SD> work on my business more.  That freedom will help me relax, be able to
SD> cook more and spend more time with Maura. :)

Good!  I havent caught up the pointers enough yet to know if you got the
computer job.  3 weeks behind roughly.

Right now in the hopper are several just flat out interesting to me recipes,
partly based on looking at a little bundle (6oz or so) of salmon (sea caught
type is all we have here but thats good eats) and partly just looking about.
Once it crops up, look at the 'company chicken' if you dont have it.  Really
really good and i keep coming back to that basic and adapting off of it. 
There's ways to get is sodium lower by changing the can of soup type used or
for a weekend thrill, making your own with yougurt and mushrooms and a bit of
buttermilk mix.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Teno Salmon
 Categories: Salmon
      Yield: 1 Serving
 
    3/4 lb Salmon, per person
           Water, butter, salt
 
  Cross cut 1-inch slices from the salmon.  I prefer slices about the
  size of my palm but also smaller ones will do. Use toothpicks to bind
  them into round cutlets.
  
  Pour about 1/4 inch water into a frying pan and bring it to a boil.
  Add cutlets and simmer until the water has evaporated.  Turn cutlets
  once during cooking.
  
  Add butter, fry lightly on both sides.  Add salt to taste and remove
  toothpicks.
  
  Serve with boiled or mashed potatoes and sliced lemon.  (Lemon is not
  traditional, but...)
  
  NOTES:
  
  *  Traditional salmon dish from Lappland -- This is the traditional
  way to prepare salmon on the river Teno (the northern border river
  between Norway and Finland).
  
  : Difficulty:  very easy.
  : Time:  5 minutes to prepare, 20 minutes to cook.
  : Precision:  don't let water cover the cutlets.
  
  : Simo Salanne
  : Dava Information Systems, Helsinki, Finland
  : seismo!mcvax!penet!davasun!sos
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM

Dunno why they roll the salmon here but chunks should do as well. Time to cook
is too long, 5 mins would do my little chuncks easy and 10 would do a steak
cut.
                                       xxcarol

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