Taking the “Yuck” out of Diabetic Eating
The biggest problem with any eating plan is that somebody REALLY doesn’t like some part of it. The truth be told, you don’t have to be on an eating plan….sometimes you just like something for no real reason at all. The trick is to avoid what you think is yucky and move on to make ALL the other things you can enjoy even more enjoyable.
A few years or so ago here on Diabetes Support, I posted a recipe of mine for Creamy Broccoli Soup. While many people thought it would be “yum” there was one comment of “Yuck”. Hey, I get it. Some people just don’t like broccoli. Didn’t we have a president that felt that way? Now I could have suggested using cauliflower or zucchini or asparagus or mushroom in place of the broccoli, but there are as many or maybe more people that just don’t like any of those choices either. My late sister was one of those people. She did later in life like mushrooms well enough. In fact, Chicken Masala was one of her favorite dishes. She must have forgotten those little cans of rubbery mushrooms we grew up using. But Broccoli and cauliflower, no way. For her they rated a “yuck” until the day she died.
There was also my aunt Kate. She and I sat in a café in Paris as she proclaimed (all too loudly) that the reason the French cook with all that terrible wine, is because the meat was (yuck) rancid. Later that day she posed in front of the Mona Lisa, arms crossed and using her version of an enigmatic smile. Just so you are all clear, THE MEAT IN FRANCE IS NOT RANCID! Poor dear Kate. She must be rolling in her grave at the very mention of MY Gallic Pot Roast. The recipe clearly states: “don’t let water touch the meat.” It is an instruction I got from Julia Child, and I ain’t gonna argue with her. In place of water, I use red wine and brandy. I am certain that Kate would never understand why I would do such a thing.
I use a lot of wine in my cooking. To be clear, I often use wine in cooking. Not a lot, just enough to add a depth of flavor to a dish (see yesterday morning’s recipe for steak with caper sauce). What can be simpler than splashing some wine in the pan that has just cooked your steak or chicken? That last minute step adds so much flavor to a dish. It allows you to get up the “kitchen treasure” that was stuck to the bottom of the pan while adding a subtle flavor of a decent wine. The heat of the pan burns off most of the alcohol leaving nothing but pure flavor.
Simpler still, adding a splash (1-2 tablespoons) to a soup, raises the level of that basic staple to decadence.
In case you are wondering, Kate also thought that the reason restaurants served lemon with the fish (yuck?) was…you guessed it, the fish was old. According to Kate, the restaurant world seemed always to be playing tricks on the unsuspecting eater. The concept that lemon added flavor to fish (and chicken) was not part of her thought process. For Kate it was FOOD FRAUD.
Ok, fair is fair. I have to admit that for many years after I left my grandmother’s home, I all but refused to eat chicken. Who could blame me? Bless her soul, she would get a chicken, plop it in water, boil the life out of it (for amazing soup) and serve the drastically over cooked chicken to the family. The look of the skin alone was enough to make you (me) go…yuck. Oh no, it got worse. What was not eaten the first night was then seasoned with paprika (her most adventurous spice) and baked in the oven. If there was still any leftover, she would chop it up and add egg and crumbs to eat and fry it up. That poor bird died a thousand deaths. And I rebelled against chicken.
Everybody doesn’t like something. I don’t think I have a recipe that someone will not say yuck to. I can ONLY hope that you will like the recipes more often than go eweee/yuck.
Enjoy, be happy, be Healthy, BE DECADENT!