I cook!
But I keep forgetting to do my 100 things for recipes so let me whip up a tasty meal for Valentine's Day (even though I loathe it).
First while these are supposed to be sort of diabetic friendly most of these aren't (points to the holiday). In fact this first one is the farthest thing from healthy are you can imagine. No this is where you decide to give zero fucks about that and indulge in an absolute orgy of bad deliciousness. And you can thank Alton Brown! I'm not going to include this in my recipes because I'm strictly link you to HIS blog. It's fatty. It's salty. It's sugary. It has nitrites. That's right. It's BACON. Bacon covered in brown sugar and if you think that sounds gross, you're wrong. You couldn't be more wrong. I never knew I could eat a pound of bacon in one sitting. I didn't want to know that. I practically need a muzzle to stop myself.
DO play with the recipe lacquered bacon I have found in my oven 400 is too hot. If you have ever worked with sugar you know it's a fine line between browning it and burning it to hell and gone. I backed the heat down to about 385
So you have your appetizer. Here are a few entrees to pick from:
Montalcino Chicken - From Rachael Ray
1.1/4 cup extra-virgin olive oil,4 turns of the pan
1/3 pound thick-cut (1/4-inch) pancetta, cut into sticks (you can substitute bacon but make it the less smokey kind you can find)
2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks
Salt and pepper
Flour, for dredging
1 large onion, thinly sliced
4 cloves garlic, crushed
14-16 dried figs, halved
1/3 bottle dry red wine
1 to 1 1/2 cups chicken stock
1/4 cup, a generous handful, chopped flat-leaf parsley
1 lemon, zested
1 tablespoon chopped thyme, 4 sprigs
1 package, 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta)
3 tablespoons butter 1/4 teaspoon freshly grated nutmeg, eyeball it
2 to 3 tablespoons chopped chives, 10 blades
Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
Place a pot of water on the stove to boil for the gnocchi.
While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks.
If that is too much work you can try gnocchi with prosciutto
5 thin slices prosciutto di Parma, roughly sliced into 1/4-inch ribbons
4 tablespoons butter
1/4 cup freshly grated Parmigiano-Reggiano4 tablespoons butter
Gnocchi, store bought
5 thin slices prosciutto di Parma, roughly sliced into 1/4-inch ribbons
Cook gnocchi per recipe. In a large saute pan heat the butter, add the cooked gnocchi tossing gently in the butter. Add the Parmigiano-Reggiano tossing to combine, once the gnocchi are coated with the butter and cheese remove the pan from the heat and add the prosciutto tossing to combine. Finish the dish with a small dusting of freshly grated Parmigiano-Reggiano and serve immediately.
or if you want to go completely vegetarian AND diabetic friendly you could try (hey look in American and European measurements)
Baked Tofu with Peanut Sauce
marinade
2 tablespoons (30ml) reduced-sodium soy sauce
1 teaspoon (5ml) sesame oil
1 teaspoon (5ml) grated peeled fresh ginger
14 ounce ( 420g) container firm tofu, drained well
baking sauce
1/2 teaspoon (2.5 ml) chili and garlic sauce
1 tablespoon (15 ml) chunky natural-style peanut butter
2 tablespoons (30 ml) dry sherry
In a medium bowl, combine the soy sauce, sesame oil, and fresh ginger. Weight down the tofu between paper towels for 10 minutes. Dry the tofu well and slice into 1/2-inch (1.25 cm) cubes. Toss gently in the marinade. Set aside for 30 minutes.
Preheat oven to 450°F (230°C).
Arrange tofu in a baking dish in a single layer. Bake for 10 minutes. Meanwhile make baking sauce by combining all ingredients. Toss tofu gently with the baking sauce and continue to bake for another 10 minutes.
Serve the tofu at room temperature.
And what's a romantic dinner without dessert? Another diabetic cookbook recipe but it's still good.
Cherry Chocolate Bread Puddings
Ingredients
• Nonstick cooking spray
• 2 cups firm-textured whole-grain bread cubes (about 3 ounces)
• 3 tablespoons snipped dried tart red cherries
• 1 tablespoon toasted wheat germ
• 2/3 cup fat-free milk
• 1/4 cup semisweet chocolate pieces
• 1/3 cup refrigerated or frozen egg product, thawed
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon vanilla
• Frozen light whipped dessert topping, thawed (optional)
• Unsweetened cocoa powder (optional)
Directions
1.Coat four 6-ounce individual souffle dishes or custard cups with cooking spray. Divide bread cubes, cherries, and wheat germ among the dishes.
2.In a small saucepan combine milk and chocolate. Cook and stir over low heat until the chocolate melts; remove from heat. If necessary, beat smooth with a wire whisk.
3.In a small bowl gradually stir chocolate mixture into egg product. Stir in orange peel and vanilla. Pour mixture over bread cubes in the dishes. Press lightly with back of spoon to thoroughly moisten bread.
4.Bake in a 350 degree oven for 15 to 20 minutes or until the tops appear firm and a knife inserted near the centers comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with cocoa powder. Makes 4 servings.
Make Ahead Tip
•Prepare as directed through step 3. Cover and chill for up to 2 hours. Continue as directed in step 4 and 5.
Now to be perfectly honest, if I have to live in Pomeroy I think I might rather have this house At least I get a great view of the river that will eventually murder me. It's 35 miles from work and about 25 from Athens
this house is nice. I need it to be several thousand cheaper and I don't actually like open floor plans (as in I kinda hate them but I could live with this one) It's 47 miles from work but about 15 from Athens
And a bonus song. I've liked this one but never saw the video. It's a good reminder no matter how bad we have it, it can worse. I had CF patients. Most never even made it to 30. It's horribly sad.
And oddly this Bon Jovi song I'm listening to now that I've never heard before is oddly appropriate (points down)
First while these are supposed to be sort of diabetic friendly most of these aren't (points to the holiday). In fact this first one is the farthest thing from healthy are you can imagine. No this is where you decide to give zero fucks about that and indulge in an absolute orgy of bad deliciousness. And you can thank Alton Brown! I'm not going to include this in my recipes because I'm strictly link you to HIS blog. It's fatty. It's salty. It's sugary. It has nitrites. That's right. It's BACON. Bacon covered in brown sugar and if you think that sounds gross, you're wrong. You couldn't be more wrong. I never knew I could eat a pound of bacon in one sitting. I didn't want to know that. I practically need a muzzle to stop myself.
DO play with the recipe lacquered bacon I have found in my oven 400 is too hot. If you have ever worked with sugar you know it's a fine line between browning it and burning it to hell and gone. I backed the heat down to about 385
So you have your appetizer. Here are a few entrees to pick from:
Montalcino Chicken - From Rachael Ray
1.1/4 cup extra-virgin olive oil,4 turns of the pan
1/3 pound thick-cut (1/4-inch) pancetta, cut into sticks (you can substitute bacon but make it the less smokey kind you can find)
2 pounds boneless, skinless chicken, breasts and thighs combined, cut into large chunks
Salt and pepper
Flour, for dredging
1 large onion, thinly sliced
4 cloves garlic, crushed
14-16 dried figs, halved
1/3 bottle dry red wine
1 to 1 1/2 cups chicken stock
1/4 cup, a generous handful, chopped flat-leaf parsley
1 lemon, zested
1 tablespoon chopped thyme, 4 sprigs
1 package, 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta)
3 tablespoons butter 1/4 teaspoon freshly grated nutmeg, eyeball it
2 to 3 tablespoons chopped chives, 10 blades
Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
Place a pot of water on the stove to boil for the gnocchi.
While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks.
If that is too much work you can try gnocchi with prosciutto
5 thin slices prosciutto di Parma, roughly sliced into 1/4-inch ribbons
4 tablespoons butter
1/4 cup freshly grated Parmigiano-Reggiano4 tablespoons butter
Gnocchi, store bought
5 thin slices prosciutto di Parma, roughly sliced into 1/4-inch ribbons
Cook gnocchi per recipe. In a large saute pan heat the butter, add the cooked gnocchi tossing gently in the butter. Add the Parmigiano-Reggiano tossing to combine, once the gnocchi are coated with the butter and cheese remove the pan from the heat and add the prosciutto tossing to combine. Finish the dish with a small dusting of freshly grated Parmigiano-Reggiano and serve immediately.
or if you want to go completely vegetarian AND diabetic friendly you could try (hey look in American and European measurements)
Baked Tofu with Peanut Sauce
marinade
2 tablespoons (30ml) reduced-sodium soy sauce
1 teaspoon (5ml) sesame oil
1 teaspoon (5ml) grated peeled fresh ginger
14 ounce ( 420g) container firm tofu, drained well
baking sauce
1/2 teaspoon (2.5 ml) chili and garlic sauce
1 tablespoon (15 ml) chunky natural-style peanut butter
2 tablespoons (30 ml) dry sherry
In a medium bowl, combine the soy sauce, sesame oil, and fresh ginger. Weight down the tofu between paper towels for 10 minutes. Dry the tofu well and slice into 1/2-inch (1.25 cm) cubes. Toss gently in the marinade. Set aside for 30 minutes.
Preheat oven to 450°F (230°C).
Arrange tofu in a baking dish in a single layer. Bake for 10 minutes. Meanwhile make baking sauce by combining all ingredients. Toss tofu gently with the baking sauce and continue to bake for another 10 minutes.
Serve the tofu at room temperature.
And what's a romantic dinner without dessert? Another diabetic cookbook recipe but it's still good.
Cherry Chocolate Bread Puddings
Ingredients
• Nonstick cooking spray
• 2 cups firm-textured whole-grain bread cubes (about 3 ounces)
• 3 tablespoons snipped dried tart red cherries
• 1 tablespoon toasted wheat germ
• 2/3 cup fat-free milk
• 1/4 cup semisweet chocolate pieces
• 1/3 cup refrigerated or frozen egg product, thawed
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon vanilla
• Frozen light whipped dessert topping, thawed (optional)
• Unsweetened cocoa powder (optional)
Directions
1.Coat four 6-ounce individual souffle dishes or custard cups with cooking spray. Divide bread cubes, cherries, and wheat germ among the dishes.
2.In a small saucepan combine milk and chocolate. Cook and stir over low heat until the chocolate melts; remove from heat. If necessary, beat smooth with a wire whisk.
3.In a small bowl gradually stir chocolate mixture into egg product. Stir in orange peel and vanilla. Pour mixture over bread cubes in the dishes. Press lightly with back of spoon to thoroughly moisten bread.
4.Bake in a 350 degree oven for 15 to 20 minutes or until the tops appear firm and a knife inserted near the centers comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with cocoa powder. Makes 4 servings.
Make Ahead Tip
•Prepare as directed through step 3. Cover and chill for up to 2 hours. Continue as directed in step 4 and 5.
Now to be perfectly honest, if I have to live in Pomeroy I think I might rather have this house At least I get a great view of the river that will eventually murder me. It's 35 miles from work and about 25 from Athens
this house is nice. I need it to be several thousand cheaper and I don't actually like open floor plans (as in I kinda hate them but I could live with this one) It's 47 miles from work but about 15 from Athens
And a bonus song. I've liked this one but never saw the video. It's a good reminder no matter how bad we have it, it can worse. I had CF patients. Most never even made it to 30. It's horribly sad.
Click to viewAnd oddly this Bon Jovi song I'm listening to now that I've never heard before is oddly appropriate (points down)