Tag Archive | diabetic

Holy Sh*t I CAN Eat That: Broccoli Salad

As you well know by now, I’ve got to watch my blood sugar. I come from a long line of people with diabetes. I have to watch my blood sugar like a hawk. My numbers are kept super tight. A fasting of under 95 and under no circumstances am I allowed to let me sugars get above 120. And I’ve been taken off my medication, which I’m both THRILLED about and pissed about because it means an even STRICTER diet. If you know ANYTHING about diabetes, you know that this basically means I can eat air. And that’s about it. If you aren’t insulin resistant in any way and have perfectly working beta cells, you can probably pull off those numbers while eating a banana split everyday. Us beta-cell-handicapped cannot. I can’t eat half a cup of plain yogurt with blueberries on top without spiking higher than that.

Finding things I can shove in my face that aren’t cheese or meat has become increasingly difficult. So I was totally thrilled when I found this recipe buried in “never tried this” pile.  I’m pretty sure I got this at my county fair a few years back. The extension office was giving away free recipe booklet things and I think I snagged this one up.

First ya take some sour cream

And add  in some ranch dressing mix and some mayo. I used miracle whip for this cause I thought it might give it a little bit more zing.

Now chop up some broccoli

And some cauliflower

And throw them both in a large bowl. Now throw in some frozen peas, too.

Toss the veggies together a bit, add a couple of chopped green onions, and dump the sour cream mixture on top of it an mix the crap out of it.

Chill it in the fridge overnight to gather flavor and top with bacon bits before serving.

The verdict: It was pretty damn good.

Honestly, I would buck up the ranch a little bit next time just to give it more flavor and funny enough maybe try regular mayo. The miracle whip didn’t really seem to add any zip to it.

But this is a good recipe for anybody really, especially if you are looking for a sort of primal or diabetic friendly recipe. Ok, yeah, it has mayo, which isn’t “primal” but it’s not the worst splurge ever. Tons of fiber, raw, pretty damn healthy!

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Broccoli Cauliflower Pea Salad

1 bunch broccoli

1 bunch cauliflower

1 bunch green onions, chopped

1 10 oz package frozen peas

1/2 cup sour cream

3/4 cup mayo

3 TB ranch dressing mix, dry

bacon bits

Chop broccoli and cauliflower into bite size pieces. Toss with green onions and peas.

In separate bowl, mix sour cream, mayo and dry dressing together. Add to the vegetables, stirring to coat.

Chill overnight.

Before serving, top with bacon bits.

Easy Spinach Casserole

Finally, a recipe that DOESN’T make my blood sugar go insane.

There ARE bread crumbs in this, but that’s easily eaten around. Or eliminated all together. Very few times am I able to find a cooked side dish for myself during dinner that I can eat as well as the other working beta cell members of the family.

And, for all intents and purposes, it’s pretty healthy. Yeah, it’s got cream of mushroom soup in it. But that’s really the only thing that’s “chemically” in it.

First, get yourself two packages of spinach, the 10 oz ones. Thaw them out, squeeze and drain them.

Now dump some cheese on it.

Now dump a can of cream of mushroom soup on it, condensed, egg, some mayo and chopped onion.

Mix the hell out of it and put it in a casserole dish.

Now take some bread crumbs and toss it with melted butter. Sprinkle that on top.

And now toss it in the oven.

It’s really, really good. It is to me any way. And pretty diabetic friendly. So tasty. So so so tasty. Great addition to a meal. It’s got a nice Thanksgiving side dish feel to it without the effort. And you can always pretend like you slaved and slaved. I mean, no one’s gonna know.

Creamy Spinach Casserole Recipe

taste of home 2004 celebrations recipe book

2 eggs, beaten

1 10 3/4 can cream of mushroom soup undiluted

1 cup shredded cheddar

1/2 dry bread crumbs

2 10oz packages frozen spinach, thawed and drained

1 medium onion, chopped

2/3 cup mayo

2 tb butter, melted

In a large bowl combine everything but crumbs and butter. Stir to combine. Place in an 8″ square baking dish.

Toss crumbs and melted butter. Sprinkle over spinach mixture.

Bake, uncovered, at 350 for 35-40 minutes or until heated through and topping is golden. 6 servings.

Hershey Kisses Cookies Can Kiss My…

I actually really love Hershey Kisses cookies. My mother made these every year for Christmas as well. Being diabetic however, it’s another coma inducing cookie. But hell, what’s Christmas without a little diabetic coma here and there!

Problem is, Mr. B really likes these too. So, I have to be sneaky with these as well. Make a couple dozen, freeze the rest of the dough. Because if I were stupid enough, AGAIN, to make the 30 or 40 dozes I normally do they’d be all gone by the time Christmas came around and my loved ones would be cookie-gift-less.

Must be nice to be a person to whom sugar is not a poison but a source of fuel…..

Just kidding. It’s a poison to everyone. A yummy, yummy, poison.

There’s nothing about these damn things not to love. It’s chocolate. It’s peanut butter. It’s rolled in sugar. And it has a big ass dollop of chocolate on top. Hmmmmmmm. Coooommmaaaaa.

So let’s do this.

First, put in your sugar. Mind you I make like double batches of everything, the recipe is for a single batch. If you don’t have a stand mixer then you are a lost cause. I’ve been bugging you to get one for the last 10 posts!

Actually, if you don’t have a stand mixer I envy you. You are one of those people who doesn’t have a kitchen gadget habit and you feel like doing things the old fashioned way is really satisfying. So do I actually. I’m just exceptionally lazy.

Right, so, sugar.

Now put in your butter

Blurry butter. The best kind. Ok, now add in your brown sugar.

Now you are going to add your peanut butter. Peanut butter is a BITCH to get out of the measuring cup. So, there’s a trick for that. Line your measuring cup with a nice spray of Pam. Then measure the peanut butter and it’ll slide right out. In a strangely vulgar way actually.

Now you are going to cream all those together until it’s a really disturbing, creamy, lovely consistency. I usually do this with my paddle attachment on speed 2 for about a minute.

Now you need to add your egg and your vanilla.

Mix that together until nice and creamy.

Then you want to add in your flour, salt, and baking soda. Here is where the stand mixer comes in handy. The dough, once you add the flour, gets a little difficult to mix.

But once it incorporates it turns into a lovely, heavenly dough

Now you roll the dough into balls and roll them in sugar. Bake them. Press kisses into them. And bake them again. In just a few minutes, you have coma inducing material that’ll have you singing all the way to your saline drip.

See? Book your passage to the ER now all my diabetic friends.

You can freeze the dough on this too, especially if you live with cookie stealing gluttonous mongrels like I do. Again, it’s a softer cookie dough, so you want to store it in a freeze safe bowl with a lid and wrap it in some foil so it doesn’t get freezer burn. Then just defrost, roll in sugar, etc. etc. It’s that easy. And if those grubby fingers try to sneak cookie dough you’ll know because they will have to thaw it out first! HA! See! You’re smart, you got this…

Here’s the recipe. I sincerely hope you enjoy these. They are a classic and there’s a reason why. They should call them F&*@ ME THESE ARE GOOD cookies…just my opinion.

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Hershey Kisses Cookies

(from my mom’s recipe book that she no doubt probably got from the back of a bag of hershey’s kisses or something)

Cream together:

1/2c sugar

1/2c brown sugar, packed

1/2c peanut butter, creamy

1/2c margarine or butter

Then add:

1 egg

1 TB of vanilla

Stir together

Blend in:

1 3/4c flour

1 teaspoon baking soda

1/2 teaspoon salt

Mix until well blended.

Shape into balls, roll in granulated sugar and place on cookie sheet. Bake at 375 for 8 minutes.  Remove from oven. Press unwrapped hershey kisses into cookies and return to oven for 2-3 minutes.

What A Crock

I have a love hate relationship with my Crock Pot. I LOVE it because it’s so easy. I hate it because it’s really not as versatile as I once believed.

Chicken, for example. Seems like most chicken made in the slower cooker pretty much tastes the same no matter what I do to it. Perhaps that’s just me. Plus it’s annoying because it falls off the bone and while that’s usually a good thing it’s still a pain to try to serve up.

My slow cooker isn’t a new model. It’s one of the old, ugly ones with 2 functions: Low and High. And the handle is broken. And it’s stained to high hell. And I won’t get rid of it until it craps out on me. I’ve toyed for about 8 years with getting one of the new fancy digital ones, but I just can’t do it. I can’t forsake my old faithful.

I still wouldn’t ever be without a slow cooker, mind you, and some things are heavenly in the Crock Pot. Namely: Pot Roast.

This is super simple. It pleases every time. I love it too. Totally diabetes friendly.

You gotta get a good cut of meat though. I use grass fed. No, you don’t have to. To me, grass fed is one of those things that’s worth the extra money for the taste and health benefits. Grain fed meat is evil. Evil evil stuff. Bad for you too. But as always do what you can do and what you can afford.

Start with beef.

Three Cowgirls Chuck Roast

I bought this at the Farmer’s Market early this year. It’s Chuck Roast. I’m so pissed I didn’t get more. The beef from this place never fails. It’s always amazing, though I don’t know that they actually ship during the winter. You can go to threecowgirls.com. I can’t rave enough about them. Next year I’m hoping to get half a beef.

Just for reference, I don’t add vegetables to my slow cooker pot roast. Veggies in the slow cooker tend to get over cooked and mushy and weird. Yes, sometimes they add flavor, but for this I normally don’t. Now put the beef in the pot. I leave the bone in. It adds flavor.

Now you’re going to add onion soup mix. I make my own onion soup mix (that’s for a different post), but if you don’t about 2 envelopes will do the trick.

Homemade Onion Soup Mix

Get about a cup and a half of really hot water and dissolve the mix into that. Add seasoning salt and pepper to your beef to taste, I usually use a teaspoon or so each, then dump the dissolved soup mix on top. Don’t add TOO much liquid remember. You’re making kind of an onion soup concentrate. Slow cookers keep juices and water in, and trust me there will be enough liquid.

Hmmm, dried onions.

Now turn that bad boy on low for about 8 hours and you’ll have awesome pot roast. Really soft, too if you’ve got a decent cut of meat. Now comes the sides. Well, you can serve whatever you want. I had a busy day, so I knew it was gonna be easy sides.

I made instant mashed potatoes. I can hear the jeers now. Ok, people, listen. I don’t actually EAT mashed potatoes, real or instant, very often. (Stupid diabetes). However, I grew up with a single working mother and there was no way she was gonna peel and boil mashed potatoes for dinner on weekdays. So I learned very quickly how to doctor up instant mashed potatoes. Here’s one of my variations.

Water, milk, butter and salt for instant tatoes

Follow the directions on the package. I don’t any more, I just wing it, but if you aren’t comfortable with the instant type follow the directions or you’ll end up with a globby mess. I generally add a little extra salt because otherwise they are pretty plain. Ditto on the butter.

Make the potatoes slightly thicker than you normally would be adding just a little more flakes than calls for. Once those are done you are going to add (stay with me now): Ranch dressing, sour cream, scallions and mozzarella cheese to the potatoes. Just trust me. It’s good.

There’s no hard and fast rule to how much you should add. You don’t want to add a ton of sour cream and dressing because it’ll make the potatoes really runny. If I had to guess I’d say I add about 1/4 cup of each to the mix and a big ole handful of cheese, then about two scallions.

Now mix the hell out of it.

Mixed instant doctored potatoes

The cheese will melt nicely with the heat of the potatoes. They are REALLY good. Trust me. Now it’s time to take the roast out of the pot and make the gravy.

Looks good, don't it?

Now remove most of the juice from the bottom and add it to a saucepan to make gravy.

Gravy is one of those things that, not unlike bread, you either are great at or suck at. I generally suck at it. So I’ve come up with a couple ways to cheat.

I’ve been told over and over again that all you have to do is add a slurry of cornstarch to thicken it and maybe a little bit of seasoning. Bullcrap. I’ve done that and I always come out with bland runny gravy. So I made my own trick.

When it comes to brown gravies, just add a packet of turkey gravy mix to it. I suppose you could use brown gravy but I like turkey gravy. Works every time. It doesn’t over power the taste of the natural juices, indeed it just adds a bit of flavor, and it thickens it up very nicely. This is just MY way of doing it. If you can make gravy just fine on your own, good for you. Gravy hates me. So I had to come up with a creative way to make awesome gravy because well, I’m just not gravy talented.

So add your turkey gravy packet. Turn the heat up and whisk the crap out of it until it bubbles and thickens

That’s pretty much it for the gravy. It won’t be super thick, but with pot roast you don’t want it to be. Then I decided I wanted green beans. By “decided” I mean I had a leftover can in the cabinet from Thanksgiving’s green bean casserole.

Now for the salad. You’ll see a lot of salads here. It’s not a “health” thing, it’s a “diabetic” thing. If you have diabetes, you’ll learn to love them, trust me. So, my salad is gonna have organic greens, cucumbers, tomatoes, onions, green onions, ranch dressing and alfalfa sprouts. From my new sprout trays. Check them out. They rule.

Gadget Alert

So all this equals this:

I knew I’d want something sweet for after dinner, so I grabbed the half a honey crisp apple from the fridge I didn’t finish yesterday. They don’t go all brown and weird right away like normal apples, probably why they last so long, too. Check it out.

And dinner was served

And the diabetic version

Dinner sans the potatoes

Super good. Super juicy and flavorful, super simple, super everything. Next time you are feeling only slightly lazy, this is a good one to pull out. Plus it looks like way more work than it is. That’s always a plus.