Blog Entries With Tag: D Feast Friday


Posted: May 6, 2011

It's been awhile since I posted a new recipe for D-Feast Friday  (can be diabetic friendly or not - we just all love good food) that Lorraine Sisto had started last year.  The list now is actually hovering around the 200 mark - do we love to cook up a storm or what? Sadly, due to the way Diabetes1.org is set up for embedded links - you will only be able to see the list of the recipes by going to Lorraine's website link above - and clicking on the link embedded on her page - trust me - you'll see all the great recipes posted by members of the D-OC (diabetic online community).

My contribution today is a favourite I like to make on the sailboat (which is going plunk into the water today and it's actually NOT raining today - has been all week here in Montreal).   Sadly I'm not there - suffering from a nasty cold since coming back from holiday in Spain - darn 9 hour flight with coughing folks sitting around you.

I did try making a sweet potato gnocchi one time - big mistake!!!  Sticky messy ordeal, I think some of it when forming the gnocchi may have ended up as artwork or wood filler on part of my old kitchen walls that are pine (check it out next time you visit - it will be hard to detect as it has become well blended in and adds extra character to my kitchen ).  I now buy ready made potato gnocchi made by Aurora - at $3.00 a pack - you can't go wrong for a 500 g package which serves 4 portions nicely - or if you aren't afraid of carbs - 2 people could probably eat the package (I'd be stuffed).  I tend to eat my pasta dishes similar to Italians - no more then 1/2 cup serving - followed by a nice side salad - and perhaps some crusty bread to mop up the sauce in your bowl.

The instructions to make up this meal are dead simple as it has to be in the small galley I have on our 30' sailboat.  Pour some olive oil (or your preferred oil to cook in - butter, etc.) - I use about 15 ml (1 tablespoon) into a saucepan with a lid - heat up the pan on Medium heat - toss in the gnocchi (I separate the gnocchi from the package with my fingers prior to tossing in as they tend to be stuck together).  Cook for about 3-4 minutes moving them around to ensure they are covered in the oil and cook evenly.  I then cover the pan with a lid for 2 more minutes, which makes the gnocchi nice a crispy.  Once they are cooked (total cooking time is about 4-5 minutes - fast food!!!) - I serve them up either with my own home made sauce - or a premade sauce with some added FatCatAnna ingredients to make it taste "home made".  Freshly grated parmesan, ground pepper (always have a grinder on our boat - I'm a pepper snob) and there you have a fast meal.

NB:  If you want to take the time to make your own potato gnocchi - in my search for a picture to post - since I didn't take a picture of my meal the other day - came across this recipe that actually looks easier then the one I'd used for my sweet potato gnocchi - I'm going to bookmark this link - and maybe give it a go one day!

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Posted: Feb 4, 2011

Well, it’s been awhile since I posted to D-Feast Friday that was started by Lorraine at This is Caleb in the summer of 2010.  The list is now up to almost 200 recipes.  It’s a place I go to when I’m stuck for what to cook up for dinner, and I know that it’s a tried and tested recipe that I know will turn out great! I posted on Facebook the other day that I was making this up for dinner – they drooled over their keyboard with comments to me -  so here it is for you to all try.   Note – this is not my family secret recipe, but from Chatelaine - and it can be made under 30 minutes!  I’ve tweaked the recipe abit to suit my taste / health preferences, so you’ll find my changes within (brackets).  Enjoy!

 

 PEPPERY MAPLE CHICKEN

 

1 tbsp / 15 mL butter (I use olive oil)
4 skinless,  boneless chicken breasts or 8 skinless,  boneless thighs (my preference is thighs due to price)
1 cup / 250 mL chicken broth
1 tsp / 5 mL crumbed rosemary leaves (I use fresh plus abit more – but am sure dried will work)
½ tsp / 2 mL coarsely ground black pepper or 1 tsp / 5 mL black peppercorns, crushed (I tend to use more  then asked for as I like pepper)
2 tbsp / 30 mL pure maple syrup

- Melt butter in a large frying pan over medium-high heat. Add chicken and sauté until golden, 3-4 minutes per side. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom. Sprinkle with rosemary, pepper and generous pinches of salt (if you are on a low sodium diet – you can eliminate this step). Bring to a boil, stirring occasionally.

 

- Reduce heat to medium low. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes. Remove to a plate and cover with foil to keep warm. Add maple syrup to pan juices.  Increase heat to high. Boil, uncovered, from 6-8 minutes, stirring occasionally until reduced to about 1/3 cup / 75 mL (WARNING: watch carefully after 3-4 minutes – first time I made this just about reduced sauce to nothing – I just added abit of boiling water after taking pan off burner and all was saved). Pour sauce over chicken (lick spoon afterwards – yum).  Fantastic with mashed potatoes and green beans.

The original recipe which serves 4 – states the following nutrient information per serving: 31 g PROTEIN, 5 g FAT, 7 g CARBS, 327 mg SODIM, 0.2 g FIBRE, 22 mg CALCIUM, 206 CALORIES

 

 

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