Cooking & Baking

DH, being diabetic, sometimes needs something first thing to take the edge off blood sugar that is starting to dip a little too low. I'm working on recipes he'll eat that don't make his glucose skyrocket and will make sure his 9AM insulin doesn't send him into dangerous depths.

Today the recipe is from college in the 70's. Typical of all my recipes from this period, wretched excess is not enough. Too much sugar, too much fat, too much everything. My canned applesauce is sweet enough even though I included no sugar in the canning. I cut the sugar in the bread recipe in half - 2 cups per large loaf pretty much guarantees that you wouldn't be able to taste anything other than sweet. I left out the raisins and nuts. It's still refined carbs, but we'll deal with the rest by portion control. Texture is great (I may reduce the butter next time) and the flavor is nicely apple-y.

We each do something different for the real breakfast/lunch, largely because I'm usually at work. Sundays are his day to go out later and get something fast food. I'll do my usual combining of leftovers into something that's often too weird for him to eat, but is balanced and good-tasting as far as I'm concerned. I'm planning on using up a half jar of concentrated chicken broth, a half jar of Ethiopian veg (cabbage, carrots, onions and potatoes, lightly curried) with the liquid, about a half cup of roast chicken scraps and some noodles.