As I wrote last, I have been diagnosed as diabetic and that does limit some things; but as I have usually eaten a fairly good diet, there is not a huge difference in what I like and what I can (am supposed to) eat. For instance, tonight, when I finally had a chance to eat supper, I quickly grilled a piece of orange roughy. I have a Sunbeam Rocket Grill ($30 at QVC) and all I have to do is place the piece of fish inside the parchment envelope, hang in the grill, dial up two minutes, and wait.
Tonight, when the bell rang, I had this wonderful piece of fish, perfectly cooked, and I feasted. And yes, I had that with raw veggies; but an hour later, after I finished the laundry, I had the dish for which I had been waiting all afternoon: a fruit salad. I had cut up and tossed together fresh pineapple and fresh strawberries, fresh blackberries, sliced grapes, and a not quite ripe pear -- that's the way I like pears -- to which I added a banana and a some frozen peaches, some chopped pecans, and a little whipped cream (the fat content slows down the rapid acting glucose from the fruit). Oh my, that was so good.
How could anyone not enjoy fresh fruit in the spring? For the last three years, I have eaten 2 or 3 quarts of strawberries a week from April through September and I have been in Heaven. (Then, from October through January or February, I eat Honey Crisp apples, at least one a day; and although that begins to be costly -- Do you know what apples cost these days?-- I eat and I enjoy. A Honey Crisp apple will make a meal and with a grilled cheese sandwich, it makes a feast.)
Grilled cheese sandwiches: another supposed no-no; but I have a secret: Mission Carb Balance flour whole wheat tortillas. I take two of those and spread the tiniest amount of soft, real butter (Why would anyone eat that other stuff, half plastic and half grease?) and with the back of a spoon, smear it as lightly as possible on one side of each tortilla; and then with the edge of that same spoon, rake off any butter that will come off. That leaves the smallest amount, just enough to add real butter taste and help the tortilla crisp. I put one down on the griddle (YES, buttered side down), put some thinnly sliced cheddar cheese on it, top it with the second tortilla (buttered side up); and soon, I have the grilled cheese sandwich of my dream. I love it.
OK. You call it a quesadilla. That is what it is; but it does take the place of the old grilled cheese very nicely. I love my own cooking.
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