Text 26987, 57 rader
Skriven 2012-07-07 20:08:02 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26955 av Carol Shenkenberger (42662.cooks)
Ärende: Diabetes
================
Hi Carol,

Long time, no see. Did you get Charlotte graduated and off to Basic
Training successfully?

 > next appointment with my primary care doctor is on July 9. Meanwhile,
 > I'll be hitting up the farmer's market for more fresh veggies. I may get
 > some eggplant and experiment with baking it instead of frying.

 CS> I have one for you.

 CS> Never MM'ed you'd need to adjust the oil level a bit but it;s a
 CS> healthy one so  not too bad.

 CS> Slice 2 asain eggplant longwise.  Place cut side up in a glass pan and
 CS> brush with olive oil.  Top with MS Dash in a type you prefer.  Bake at
 CS> 350F until starting to brown (20 mins usually).  I normally add some
 CS> parmesan cheese to this and bacos but both can be omitted at need. You
 CS> can also do one yellow summer squash anbd one eggplant the same way at
 CS> the same time and both work nicely together.

OK, looks easy enough to do. Tonight I cut the 2 Asian ones I had in
half, sprayed them with olive oil non stick spray & sprinkled them with
P-salt (potassium salt substitute), pepper (fresh ground) and some
slightly dried thyme from our bed. Then Steve grilled them for 15-20
minutes. It saved heating up the kitchen on another record breaking hot
day. I'll keep your idea in mind for when it cools off a bit. I can add
some zuchinni, tomato and onion, call it "sort of ratatouille" too.
Steve also grilled a couple of ears of corn, a cut up yellow squash (cut
into coins, seasoned with P-salt, pepper & Italian seasoning blend) and
a couple of very lean burgers from beef we'd ground.  This is the time
of year I have fun, cooking with all the fresh veggies that are
available.

I saw your meat sauce recipe--you're getting closer to real Italian
cooking. I don't use lavender or rosemary in my Italian meat sauce but
maybe it's worth a try? My meat sauce is ground beef or turkey, onion,
bell pepper, the usual Italian spices & garlic, mushrooms, and tomatoes,
both paste and diced.  Brown the meat; saute the mushrooms onion &
pepper separately (can do all in one if you want). Combine, add spices,
tomatoes, paste & a couple of cans of water. (Can add only one can if
you want it to cook down quicker.) Cook to desired thickness. Serve with
pasta. For "fancy"--mix with pasta & grated Parm or Romano cheese in
casserole dish, bake. Serve with tossed salad and (optional) garlic
bread. You can also give it a Mexican flavor using cumin, etc instead of
Italian spices, mix with cheddarand/or Monterey jack cheese.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)