The weather has cooled as the leaves change to brilliant colors and fall. Once again we spend time preparing foods that take more time than a quick turn on the barbeque. Now when the kitchen becomes warm from baking or roasting, we are pleased. No worry about fainting in overwhelming heat in the middle of the sweltering summer. We eat indoors, set the table, and cook, roast, bake, and broil again.
People with diabetes often think that they are losing a great deal when they have to change the way they eat, most especially dessert. Over the years since I became diabetic I have made many cheesecakes with ingredients from tofu, to cottage cheese with good results, but this cake is good enough that my husband has eaten one completely this week and there is a second in the refrigerator.
Yesterday, he ate it for breakfast. This cheesecake is light but tastes rich so you will feel satisfied that dessert is back. Make sure that it fits into your regime and that you keep your blood glucose levels in the normal range.
What type of main course goes with such an elegant dessert? We were thinking the same thing when we saw a fresh boneless leg of lamb in the meat section of our market. To make our cooking easy, it came in a mesh net. If yours doesn’t, make sure you have kitchen twine to tie your lamb up. So, here is a meal that will satisfy you, your family and friends, and you’ll have enough left over for sandwiches the next day.
When the Hatch chiles from New Mexico arrived in Texas, Fran ordered 30 pounds of the green chiles to be roasted by her local Central Market. When she arrived home with two huge plastic bags for the chiles, still hot from the roasting, her car and house smelled of roasted chiles for days.
It took her hours to peel the chiles and package them into 1/2-pound bags for the storage freezer. Now what to do with 60 bags of chiles when you’re cooking for two people? When her market ran a special on boneless round steak, she knew where one package was going for sure.
The Hatch chile is a mild chile so it only adds flavor, not, heat, to this baked version of Swiss steak. She served this with steamed rice, but could have with mashed potatoes or noodles. Fresh pears and a tiny wedge of non-fat sharp cheddar cheese made a fine dessert.
For our last meal this month, we opted for a simple curry. Using chicken thighs makes for very tender and moist meat, and the sauce has just the right balance of seasonings with a hint of sweetening from the sweet onion and apple. Serve this with steamed basmati rice and a grilled round of fresh pineapple. That night, dessert came later in the form of a scoop of nonfat sugar-free frozen yogurt at snack time.