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Post by Deleted on Mar 10, 2021 12:16:10 GMT -5
I am trying to watch my blood sugars, and was thrilled to get a 99 this evening I don't know what the number is supposed to be but that sounds good. The meal sounded good too. My first asparagus spear sprouted last year on April 7 so I will have some fresh ones soon. Good numbers would be in the 90 to 120 range, mine hover mostly around 150; alwys the first stick when I get up is high as the meds have worn off, like this morning it was 184, <sigh>. I'll take the meds when I get around to eating my first meal and it will drop then.
Asparagus has been on sale for $1.99 a pound here at Aldi's and I ordered another pound in my grocery order today. I do love asparagus and at that price may even make some asparagus soup in the vitamix. I need to use it more anyways ( both asparagus and the vitamix, LOL). I'll probably get another pound or 2 before next Wednesday.
Paquebot, I am sending you all the positive thoughts for you to get much, much better quickly!!
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Post by Laura_in_FL on Mar 10, 2021 15:35:17 GMT -5
Imp, sounds like you might be experiencing "dawn syndrome" - www.mayoclinic.org/diseases-conditions/diabetes/expert-answers/dawn-effect/faq-20057937If you are still adjusting your diet and medication, you probably should focus first getting (and maintaining) consistently good numbers the rest of the time. Once you get to the point where you are getting consistently good readings throughout the day and evening, if the early morning morning numbers are still too high, you might need to talk to your doctor about dawn syndrome.
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Post by Deleted on Mar 10, 2021 16:10:42 GMT -5
Could be, thank you for the information. The doctor has told me, this last visit, if my blood sugar is 150 or greater, to take an additional glipizide. I take all my dope when I wake up, so the first reading always gets a dose no matter what.
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Post by Deleted on Mar 12, 2021 2:13:57 GMT -5
Dinner tonight was some pan fried in butter tilapia, seasoned, and then I poached more asparagus in a bit of chicken broth. No carbs at all. Snack was some full leaves of romaine with just a little cream cheese with hives spread on them and some smoked salmon. Both types of fish were on sale at Aldi's.
Tomorrow the left over fish will be chunked up and made into a fish salad with veggies and mayo.
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Post by pepperhead212 on Mar 12, 2021 23:02:01 GMT -5
I made some shrimp in chipotle sauce - the recipe I used for years, from Diana Kennedy's The Art Of Mexican Cooking, before the one I usually use, from Rick Bayless. I still make this sometimes - it is more saucy, with a little lime juice and white wine added, and made with grilled tomatoes. The original recipe called for only canned chipotles, and my only change to it was replacing one with a dried chipotle or 2 moritas. Chipotle sauce, cooked down, before adding the shrimp and onions back into it. by pepperhead212, on Flickr Shrimp added to the chipotle sauce, to reheat briefly, before serving it warm corn tortillas. by pepperhead212, on Flickr I had a non-Mexican salad earlier, before thawing the shrimp, and starting the rest of it.
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Post by Deleted on Mar 14, 2021 13:41:26 GMT -5
Some shrimp tonight here as well, they had a good sale. Not sure how I shall do them, they were out o he pesto I like.
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Post by paquebot on Mar 14, 2021 23:22:27 GMT -5
Late shopping trip so no time for wife to come up with something great. Instead, Red Baron pizza were on sale. Even loaded with extra good things, still over-rated.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Mar 15, 2021 22:15:40 GMT -5
I made a lentil soup today in the IP, with a small amount of bacon, plus some smoked paprika, for a little more smoke flavor. Had the usual onions and garlic in it, plus two cut up carrots, and the rest of the butternut squash from a couple nights ago, and some bay and rosemary . It has brown lentils and channa dal, plus some oat groats, about half as much as the lentils. Lentil soup, with some butternut squash and oat groats. by pepperhead212, on Flickr Earlier, I made a coleslaw from some of that cheap cabbage I got. It is based on the Haitian cole slaw, from an early Milk Street magazine, and the habaneros in it is what piqued my interest! However, it only had 2 c of shredded cabbage, and 1 shredded carrot, which I doubled for the same amount of dressing, and it is still very hot, even to me! And the habaneros I used were frozen, and they seem to loose some heat, during the freezing season. I guess what they used was a mild variety! It is still very good, but too hot, for most. Haitian cole slaw, from Milk Street, showing the cabbage, julienned carrots, and dressing. by pepperhead212, on Flickr Finished Haitian cole slaw. by pepperhead212, on Flickr
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Post by spike on Mar 16, 2021 23:02:22 GMT -5
Looks delicious pepperhead212, Yesterday Hubby had leftovers from his birthday dinner he wanted to finish so I went straight for the nutrition! Had a bag of chips and French Onion dip! BOOM! Adulting is hard.
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Post by Deleted on Mar 17, 2021 12:00:37 GMT -5
Going to have a temperature drop for a few days, so it is chicken soup again. I really like putting lots of vegetables in there, too. Sometimes, if I reheat it in a bowl, I'll add an egg to poach to it, making it a complete chicken soup LOL!!
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Post by brownrexx on Mar 17, 2021 16:59:21 GMT -5
Happy St. Patrick's Day. I made corned beef in the crock pot, boiled baby yellow potatoes with butter and parsley and sautéed cabbage and carrots. I don't like everything cooked together in the crock pot so the potatoes and cabbage were cooked on the stove. The potatoes and the parsley were both grown by me. I have a pot of parsley indoors. I thought that the texture of the corned beef looked a bit weird but it tasted good. Corned Beef, Cabbage and potatoes by Brownrexx, on Flickr
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Post by Laura_in_FL on Mar 18, 2021 11:47:23 GMT -5
Looks delicious! I agree that the holes/air pockets in the corned beef look a little different. But that would not have stopped me from digging in.
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Post by brownrexx on Mar 18, 2021 13:21:06 GMT -5
Laura_in_FL , I have never seen corned beef with those holes before but it tasted normal. I Googled some photos and some of them looked just like mine so I guess that it's not totally weird. Maybe it's the way the meat was cut by the butcher.
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Post by pepperhead212 on Mar 18, 2021 14:14:12 GMT -5
Those holes in the meat make it look like slices of bread!
I'm going to try the corned beef in the sous vide - it cooks for a couple of days, so I'll set it up tonight, and have it on Saturday.
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Post by brownrexx on Mar 18, 2021 20:22:30 GMT -5
pepperhead212 like your description of a slice of bread better than what I thought it looked like. I thought it looked like a sponge. When I make our Reuben sandwiches I am going to slice it on the other edge and see what that looks like
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Post by pepperhead212 on Mar 20, 2021 19:52:02 GMT -5
Right now, I have my flat cut CB in sous vide, to cook @135f for 48 hours. My first attempt at this, but I wanted to try it out. After it was in for about 30 minutes, it floated up, so I had to weight it down. Pot with sous vide circulator and a rack, to keep the meat off the bottom. by pepperhead212, on Flickr Corned beef with the spices, vacuum sealed, for the sous vide. by pepperhead212, on Flickr Starting the sous vide cooking of the corned beef. by pepperhead212, on Flickr Pot covered with foil for the sous vide, since it is cooking a long time. by pepperhead212, on Flickr I'll post the results, when it's done. My corned beef had some holes, but not as much as in yours, brownrexx. The corned beef turned out really good, though I will make some changes next time. The flavor was very good, and it got tender, but not falling apart and stringy. I might cook it a little warmer next time, but not much. My friend that ate some with me said that it tasted better than corned beef he was used to, and he was amazed how he could cut it with a fork. Even that layer of gristle turned tender - slightly chewy, but not at all tough. After eating a couple of slices each, I scraped most of the spices off, patted it dry, and took it outside to brown in a CI skillet - it didn't brown much in 2 min on the first side, and 1½ on the second. I didn't want to cook it any longer. Next time, I'll heat the pan up even longer, though it was smoking a lot when I put the meat in. Both of us thought that the browning did add a slightly better flavor, but it didn't brown much, as you can see. Corned beef, removed from the sous vide after 48 hours at 135f. by pepperhead212, on Flickr My way of weighting down the meat in the sous vide. by pepperhead212, on Flickr Sous vide corned beef, before slicing. by pepperhead212, on Flickr Browning the top and bottom of the corned beef, after removing a few slices. by pepperhead212, on Flickr Browned corned beef - not much browning in 2 min. by pepperhead212, on Flickr I cooked some cabbage in ghee, to have with the corned beef. Ghee, for cooking cabbage. by pepperhead212, on Flickr Cabbage cooked in the ghee, with caraway, cooked until slightly charred. by pepperhead212, on Flickr Tomorrow, I'll have some sandwiches on the rye bread I just baked!
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Post by Deleted on Mar 21, 2021 0:02:31 GMT -5
Looks juicy, and was it tender? I really need to bust out my sous vide thingy and give a whirl. Might be real nice for hot weather cooking.
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Post by brownrexx on Mar 21, 2021 7:16:35 GMT -5
My corned beef had some holes, but not as much as in yours, brownrexx. I saw those in your one picture. Yesterday I cut a slice on the opposite side of the roast and it looked like yours, a few holes but it didn't look like a sponge! It's weird. I cook corned beef in the crock pot the same way every year and have never noticed those holes before. I also like to sauté sliced cabbage in butter bit I also added some carrot strips for color. We think that it tastes so much better and fresher than cabbage cooked in water with the corned beef.
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Post by pepperhead212 on Mar 21, 2021 12:01:39 GMT -5
Looks juicy, and was it tender? I really need to bust out my sous vide thingy and give a whirl. Might be real nice for hot weather cooking. My friend commented how he could "cut it with a fork". I might increase the temp a couple of degrees next time, and heat up the CI pan for browning, but that's all. I'm also going to make my own corned beef, next time they have one of those sales on top round - makes good corned beef, with no lines of gristle, though they are thinner.
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Post by pepperhead212 on Mar 21, 2021 17:53:01 GMT -5
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Post by brownrexx on Mar 22, 2021 8:29:15 GMT -5
We had Rachael sandwiches which were really good. Reuben sandwiches have sauerkraut but I don't like that so these have sliced corned beef, swiss cheese, a little bit of Thousand Island dressing on rye bread and then the sandwich is grilled. Coleslaw is added at the table since we do not like it to be hot and it might be messy to grill. Our side dish is our homegrown sliced pears in light syrup from the freezer. I warm them with a little cinnamon and they really taste fresh. 20210321_182352 by Brownrexx, on Flickr
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Post by september on Mar 22, 2021 14:03:04 GMT -5
Son caught some stocked rainbow trout through the ice, in one of the small but deep local lakes. Ice is starting to mush some, so getting near the end, but we still have nights in the 20'sF so it solidifies at night. Last night I made simple baked trout, with seasonings, lemon juice and stuffed with onion, rubbed with olive oil. Garlic mashed potatoes from a package, home grown green bean casserole, and tossed salad. Relatively quick and satisfying!
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Post by brownrexx on Mar 22, 2021 17:18:24 GMT -5
Home made beef vegetable soup from the freezer. I had some left over white beans that I cooked in the Instant Pot 2 days ago so I added them to the soup and they were a nice addition to it. I made some corn muffins to go with the soup.
Cooking dry beans is one of the reasons I bought the IP. I cooked these unsoaked beans for 15 minutes and they were perfect.
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Post by Deleted on Mar 22, 2021 18:14:31 GMT -5
Left over chicken soup tonight, though I don't much feel like eating, maybe later.
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Post by bestofour on Mar 22, 2021 20:52:55 GMT -5
Son caught some stocked rainbow trout through the ice, in one of the small but deep local lakes. Ice is starting to mush some, so getting near the end, but we still have nights in the 20'sF so it solidifies at night. Last night I made simple baked trout, with seasonings, lemon juice and stuffed with onion, rubbed with olive oil. Garlic mashed potatoes from a package, home grown green bean casserole, and tossed salad. Relatively quick and satisfying! OMG would LOVE fresh trout.
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Post by Laura_in_FL on Mar 23, 2021 8:45:53 GMT -5
Yeah, there is nothing like really fresh fish!
Last night was parmesan crusted chicken with fettucine alfredo (zoodles for me). I haven't made that in a while, and the kids were all happy to see it back on the menu.
But the boneless skinless chicken breasts I got in my grocery pickup order were enormous, about a pound each. My youngest son and I split one, and I still couldn't finish my half. So we have plenty of leftovers for DH and I to have for lunch this week.
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Post by brownrexx on Mar 23, 2021 19:57:16 GMT -5
I was going to make something with chicken breasts and lemon and serve it over rice but DH came home with a truckload of mulch so after I helped spread that, I revised the menu to tomato and cheese omelets and bacon. We also had fruit cups and it was a very good meal.
I love breakfast for dinner once in a while and I was too tired to work with chicken.
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Post by farmerjack41 on Mar 23, 2021 23:44:16 GMT -5
Hamburger and gravy over a too big of a baked potato. Just had a bowl of raspberries over my ice cream, for bed time snack.
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Post by domination2580th on Mar 24, 2021 22:26:24 GMT -5
Bison burgers, and bacon wrapped jalapeno poppers, and stuffed baked potatos
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Post by Laura_in_FL on Mar 25, 2021 12:19:51 GMT -5
Tonight's plan is sous vide pork chops, finished on the grill. I bought some spinach to sautee to as a side dish.
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