Category Archives: Recipes!

Recipe!

June 18, 2012 – 6:13 am

Wow, it was all the way back during D-Blog Week that I last posted a recipe. But we made fish tacos (okay, fish tortillas… you work with what you have) this weekend, so I decided to take a picture and share our recipe. Not much to it, but oh, so good.

Fish Tacos

We used the White Ruffy fillets that come in a frozen package out of the seafood case at Trader Joe’s. But any mild or semi-mild fish will do: tilapia, grouper, even trout. The fresher the better. About a 1/3 to 1/2 pound fillet will do for two people.

Start by preheating your oven to 375 degrees (farenheit).

Then get three bowls together.
One for cornstarch, about 1/2 cup
One containing an egg wash, with about 2 or 3 teaspoons of milk
One with 1/2 to 3/4 cup of corn flakes, 1 teaspoon of salt, and one additional ingredient. You pick. A little chopped dill, or red pepper flakes, or something else. We used a rounded teaspoon of Old Bay seasoning.

So take your fillet and dip it into the cornstarch first. Then shake the fillet until the excess cornstarch falls off. Then dredge the fillet in the egg wash. Once you’ve soaked it in the egg wash, drop it into the corn flake mixture. Be sure to cover it on all sides. If you like, you can spray it with a little butter-flavored cooking spray (which has no cholesterol, by the way).

Put it into the oven for about 15-18 minutes, give or take a few. Just make sure it’s cooked through. While it’s baking, get your filling together for your tacos. For us, that included:

Romaine and leaf lettuce from the garden (it does NOT get fresher than that)
Chopped green onions (where I grew up, we don’t know from scallions)
Diced tomatoes (these were kumato tomatoes, which taste a little more like a tomato at this time of year, if you know what I mean)
Diced avocado– put some lime juice on it after dicing. It will keep the avocado from turning brown, and add some fresh zing to your taco
Salsa
Sour Cream
Shredded Cheese

Once everything is complete, just dice up your fish and add your favorite ingredients. Hope your fish taco night is this good!

Total estimated carb count: 28 grams (21 grams in the tortilla– the rest is tomato and the breading)

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.
 
 
 

By StephenS | Tagged , , | Comments (0)

Diabetes Blog Week: Day 1– I’d like Wildcards for $200.00, Alex.

May 14, 2012 – 7:23 am

Welcome to Diabetes Blog Week! This is the third year of Diabetes Blog Week, started by Karen over at Bitter~Sweet Diabetes. All of the D bloggers are given a subject to write about each day for a week, and after we publish that day’s installment, we go back and link our posts on her site. That way, a lot of posts on a single subject (from around 150 bloggers) are accessible in one forum. If there’s a subject that’s too difficult to write about, we can choose from one of two Wildcard ideas. Today’s subject: Find a Friend. Write about a D-Blog that you like reading, but people may not know about.

Well, that’s a difficult subject for me. I’ve only known of the DOC (and all of you great bloggers) for around six or seven months. There are bloggers that I read all the time. But every week I come across one or two that I haven’t seen before. And they all have something useful, inspiring, or interesting to say to me. I think it’s fair to say that for me, every blog is still new, every post a hidden gem. That makes it difficult to pick a favorite. Especially a favorite that all of you don’t already know about.

So I’d like to go off the board and choose the Something Good to Eat Wildcard as my post today!

Grilled Pork Salad

This is just an awesome salad, not only because it’s (mostly) healthy, but also because it includes grilled pork. Of course, if you keep Kosher, you’re Muslim, vegetarian, vegan, etc., substitute something that works for you. You can probably still use this marinade:

3 tablespoons red wine vinegar
1/4 cup of olive oil
1 teaspoon salt (or seasoning salt, if you like)
1 teaspoon cayenne pepper
2 cloves of garlic, minced
1 or 2 tablespoons of fresh sage, chopped (or use dried sage, what do I care?)
2 or 3 tablespoons of good mustard (your choice here; I used the spicy brown stuff)

Mix all of these ingredients together in a bowl. Then, get 1 to 1 1/2 pounds of pork. I used a pork tenderloin from the local Trader Joe’s. Then, slice or dice it how you want. You want to make strips? Go ahead. Slice it like steak? Okay. I cut it up into bite sized portions (that’s how it was going to go onto the plate anyway). Then dump it all into the marinade for about 30 minutes. It will look like this:

While the pork is swimming around in all that mustardy-sagey goodness, get to work on the salad. Everybody has their own way to do a salad, so I’m not going to give a recipe. Okay, I am, but it’s really more of a description of the salad I made. So that’s not a recipe, is it?

1 head of Romaine lettuce
1/2 of a Radicchio
1 cup of broccoli slaw (about a handful or two)
1/2 cup of chopped carrots
1 or 2 large green onions (also known as scallions; but I grew up eating these things, and they were never called scallions then, so I can’t bring myself to call them that now)
1/2 cup of sunflower seeds
1/2 cup of dried cranberries

Mix it all together in a bowl, and set it aside. When you’re finished grilling the pork (USDA recommends that the pork be cooked to an internal temperature of 145 degrees), let it rest for at least 5 minutes before slicing, if you have to do that. As stated above, I had mine in bite-sized portions already, and cooked them in one of those cage-like things people grill their vegetables in.

By now, all you have to do is place the salad on the plate and dot it with the pork. Finish it off with Feta cheese and some tomato, if you like. The Great Spousal Unit made me include the crutons you see in the picture (“There are NOT enough carbs for you in this meal!”).
 
Enjoy!
 
This recipe makes at least 4 servings, unless you’re really hungry. Estimated carb count per serving you see above: 26
 
Disclosure: Carbohydrate counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

 

 

 

 

 

 

 

A Disclaimer
I have no medical training. If you consider anything written here as medical, legal, financial, or any other kind of advice, you’re out of your mind. Please speak to a licensed professional before making any changes that might affect your health. Any of the original content found on this site is my property and should not be reproduced, copied, or otherwise used without the author’s expressed written consent.

By StephenS | Also posted in Diabetes Blog Week | Tagged , , , | Comments (0)

Recipe!

April 30, 2012 – 11:24 am

Ramen with a little extra...

It was a little cold this weekend, so I got out one of the old reliables to warm me up.  Everyone has their version of kicked-up Asian noodles, and this was my version on Saturday:

First, instead of water, I used chicken stock.  If I don’t have that, I’ll throw a bullion cube in the water while it heats up.  While the water is heating, I look for any leftovers in the fridge.  Onions, tomatoes, whatever I’ve got.  Once I got to the step where you boil the noodles, I added:

1 tablespoon butter
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cayenne pepper
1 1/2 tablespoons red wine vinegar

If I’ve got that much in it, I don’t even need the little seasoning packet.  So I threw it away.  I didn’t have any onion, which would have been nice.  But I did have some tomato, which I threw in once the noodles were finished.  I topped it with some leftover broccoli slaw.  And I had a little bit of Iberico cheese left (Iberico is made from a combination of cow, sheep, and goat’s milk), so I grated that on top.  Certainly warmed me up on a cold afternoon.

Estimated carbohydrate count:  34g (if you eat half and share the other half with someone… or eat the other half later).  Most of it is from the noodles, and a little from the tomato.

Disclosure: Carbohydrate counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

By StephenS | Tagged , , | Comments (1)

Recipe!

April 21, 2012 – 8:40 pm

Burger
Okay, it’s not a beautiful picture, but it’s my first one, so give me a break. And I know I’m a slob with the mustard. Always have been.

The burger is not my recipe, actually… but one that I like a lot. Kind of an alternate take on the regular grilled burger; in this case, with lamb (that Maureen found on sale at the grocery today!). The recipe comes from Sam the Cooking Guy in San Diego:

http://www.thecookingguy.com/cookbook/recipe.php?id=418

This recipe works great with ground lamb, bison, or even pork, though the pork will really up the fat content. With the meal we included cole slaw and a little bit of potato salad.

Total estimated carb count: 49 grams (this counts the low carb beer in the background)
Take out the bun and the beer, and your carb count goes to just 18 grams! Or go with the cole slaw only and no bun, and you have no carbs.

Disclosure: I have received nothing from Sam the Cooking Guy or anyone else for posting this recipe. I just saw him do it once, thought it was easy, and I liked it. Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

By StephenS | Tagged , | Comments (0)