Carbohydrates are very important to a person's diet, wether you be diabetic or not. They are your main source of fuel to keep your body and brain going and active. They also are the things which affect your blood glucose levels the most, so it's really important as a diabetic to know which carbohydrate sources are worth ingesting and are the most nutritious! It goes without saying that if you are having to limit your carb intake, you will want the ones you do eat to count in positive ways.
I had often heard of Chinese Coleslaw, but had never eaten it. Sister Johansen was telling me the other day how very delicious it was and how much she enjoyed it and how popular it was at pot lucks and other get togethers.
So I decided to make some for the Halloween party we threw for the kids on Tuesday evening. I found the recipe on Brown Eyed Baker, but there are a bazillion of these same recipes floating around.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
It made a nice big bowl of salad. You can't get coleslaw mix around here and so I created my own by thinly slicing white and red cabbage and grating a carrot.
Other than that the ingredients are very simple.
I did make a few changes. I used Chinese Rice Wine Vinegar, not white vinegar and I substituted a tablespoon of the oil with toasted sesame oil.
It's supposed to be Chinese right? So why not use Chinese vinegar and some sesame oil for more authentic flavours???
I suppose the thinking is that Ramen noodles are Chinese, but if I am not mistaken . . . are they not Japanese? I'm not sure. I only know they add a nice crunch.
I also used toasted flaked almonds and I toasted the sunflower seeds for a bit in a dry frying pan to bring out their nuttiness.
It is rather high in fat and calories for a salad however and so I am wondering if I might not be able to reduce them by a great deal if I used 2 parts oil to 1 part water and a sugar substitute or stevia instead of the regular sugar.
And in all truth you could probably cut the oil by half anyways, without it causing too much of a problem. There are enough other things in there to give it flavour and if you use part toasted sesame oil, well . . . that gives a whole lot of flavour anyways!
In any case the kids really enjoyed this and I brought home an empty bowl. Result!
I had a small portion myself so that I could see what all the fuss was about, and I was pleasantly surprised. It was fabulous! Enjoy!
*Chinese Coleslaw*
Makes 12 to 16 servings1 medium carrot, peeled and grated, and 1/4 of a small red cabbage, cored and thinly sliced)
1 TBS toasted sesame oil
90g of caster sugar (1/2 cup)
I love popcorn and one of my favourite brands is Portlebay Popcorn, so when they recently asked me if I would like to try their new Cinnamon Swirl - crunchy sweet popcorn - I jumped at the chance!
Portlebay Popcorn is all popped by hand in Devon with nothing more than a touch of rapeseed oil, a touch of raw cane sugar to give it a delicious crunch and their totally natural seasonings. They are gluten free and have both Savoury Krackle Corn ( Classic, Orchard Wood Smoked Cheddar, Wasabi and Sweet Ginger, Crispy Bacon and Maple Syrup, and Chilli and Lime) ad Sweet Flavours (Very Berry, Lemon Sherbet, Cappuccino and the new Cinnamon Swirl).
From classic Sweet and Salty Kracklecorn through to the kick of Chilli and Lime and the fizzy fun of Lemon Sherbet, all of their nine flavours are equally moreish. They come in small packs which are made for snacking, or big bags that are perfect for sharing with friends. Kracklecorn is a wholegrain and naturally high in fibre.
And just what do I think of this new Cinnamon Swirl? Why, it's fabulous of course. Completely different than what I was expecting. I was expecting it to taste like a cinnamon bun, but amazingly it tastes like spiced apple cider! It's just gorgeous and would be lovely put out in snacking bowls when you have your guests over for drinks during the holidays! I give it a nice 10 out of 10 and
and an English Kitchen Hearty Two Thumbs Up! I am in love! I think you will be too!
Available at Tesco's, Booths and Budgens across the country as well as a network of independant shops and stockists, including Soho Coffee, Thorntons as well as Sainsbury's regionally. Additionally Portlebay Popcorn donate 25 % of their online sales to their nomincated charity CHICKS.
To find out more check out http://www.portlebaypopcorn.com/
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Note - although I was sent several bags of popcorn to try at no charge, any and all opinions are my own.
Bacon . . . it's something I don't eat very often . . . but when I do, I like to make sure it's a good bacon. After all, if I am going to splurge on a bit of a calorie bonus . . . I want to make it worth my while! More often than not, I will opt for a good quality, dry cured and oak smoked back bacon, cut thickly, with not too much fat on it. It's a real treat!
Controlling how much you eat can be as large a challenge as deciding what to eat can be when you are trying to control diabetes and eat smarter. At first it can seem a bit daunting, but with time and understanding it becomes a bit easier . . . the changes almost become seamless part of your life. What to put into your shopping card . . . how to count carbs, downsizing servings, etc. all are steps towards becoming a healthier person.
It has been almost a month since I was diagnosed as having Type 2 Diabetes. In that month I have taken myself off of sugar almost 100%, and switched my way of eating almost completely. It hasn't been easy. It's been really hard . . . and there are many days which I feel really lousy. Dizzy mostly, but I am hoping that will soon rectify itself. I have also been having to take extra iron, which doesn't make me feel very well either. On the plus side, I've lost a stone in weight . . . that is 14 pounds to you North Americans.
I confess these cookies are not diabetic friendly, or diet friendly in any way, but I wanted to bake something for the young missionaries to take to our District meeting the other day, and so I baked them these cookies. I couldn't believe that I hadn't already shared the recipe on the blog!
In my quest to get more fruit and non starchy veg, fibre and vitamins into my diet, I created a delicious salad the other day which we enjoyed along with some steak and a baked potato. I really love salads and I could eat them every day of the year, and to be honest . . . every meal! The Toddster . . . he's not a real salad lover, but I like to think that I am converting him, one delicious salad at a time!
COOK UP AN AMERICAN FOOTBALL FEAST WITH NEWMAN’S OWN FOR THE NFL’S ARRIVAL IN LONDON
America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.
The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.
*HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20
mins
Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.
Ingredients:
Ingredients:
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing
Method:
1.
Make coleslaw. Combine all ingredients, except for dressing in a large
bowl and mix to combine. Add dressing and stir. Set aside.
2.
Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size
bowl. Coat chicken in flour, then egg and then coat in breadcrumb
mixture.
3.
Pour oil into a large frypan to a depth of about 5mm. Heat over a
medium-high heat. Cook chicken in 2 batches for 3 minutes each side
or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw.
*STICKY HICKORY BBQ SAUSAGES WITH CARAMELIZED BALSAMIC ONIONS*Makes: 6
Preparation time:
10 minutes, plus 30 minutes marinating
Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.
Ingredients:
6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6
Method:
1.
Place
the sausages in an ovenproof dish and cover with the sticky barbecue
sauce, turning to ensure evenly coated in the sauce. Cover and leave to
marinate in the refrigerator for about 30 minutes.
2.
Meanwhile,
heat the oil in a large frying pan and cook the onion over a low heat
for about 20 minutes, stirring often, until they are soft and starting
to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.
Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.
Meanwhile
cook the sausages under a preheated hot grill or barbecue for 5-6
minutes each side, basting with the marinade, until golden and cooked
through.
5.
Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions.
*CAROLINA STYLE PORK WITH PINEAPPLE RICE*
Serves: 4
Preparation time:
10 minutes, plus marinating time
Cooking time: about
20 minutes
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Ingredients:
4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander
Method:
1.
Place
the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat
to ensure it is evenly coated, then cover with cling film. Place
in the fridge and allow to marinate for at least 30 minutes.
2.
Preheat
the grill or barbecue until hot and cook the pork for 6-8 minutes each
side, depending on thickness, until cooked through and the juices
run clear, basting occasionally with the marinade.
3.
Meanwhile, cook the rice according to pack instructions. Drain well and
stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful
of the remaining sauce.Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99
When I was in high school, my mother discovered Italian food, in the way of Italian Spaghetti . . . which meant . . a tin of catelli spaghetti sauce, stirred into a pound of browned hamburger and heated through. This was considered a real Italian treat. I never liked the meat in the sauce, but was quite happy if she kept a couple of tablespoons of the sauce out for me to have on my spaghetti, meat free.
'\ One of my favourite places to go is London. Now that we live up in the North West, we don't get to go very often, but when we were down in the South East, we went fairly often. There is so much to see and do in London . . .
Not to mention a virtual world of choice when it comes to eating . . . but it can be a hit and miss unless you really know where you are going. That's where a lovely book like the one I was sent just recently comes in really handy!
Eat Like A Londoner by Tania Ballantine, an insider's guide to dining out is a great resource when it comes to finding a place to eat in the big smoke!
This generous pocket-sized book is a run-down of about a hundred restaurants and eating establishments dotted around the capital of various shapes, sizes and styles. Restaurants are arranged in terms of categories, with chapters covering cult classics. late nights, ‘small & buzzy’, and so on. There are other lists that further segment places by geographical area, places that are more forgiving for the last-minute diner, as well as vegetarian-friendly destinations.
It is well written, well presented, and contains some really lovely pictures of stunningly delicious looking food and dining rooms. This is a book quite honestly written by somebody who obviously knows what she’s talking about. If you are planning on travelling to London in the near future or know someone who is, and you want to gift them (or yourself) with a truly a lovely gift that is sure to come in really handy, I highly recommend this book. With more than 100 handpicked places to cover every occasion from a quick meal to a full on special dinner, there is something in here to suit every occasion.
Eat Like a Londoner
by Tania Ballantine
Published by Frances Lincoln
ISBN 978-0-7112-3679-0
RRP:
UK £9.99
US $14.99
Canada $17.99
Many thanks to Frances Lincoln for sending me a copy for review. Any and all opinions are my own.
Cooking and eating delicious food should be fun. Sometimes when one is faced with dietary restraints you can feel a bit down . . . and like all of the fun has gone out of eating and cooking, especially if you are a person who loves to cook.
I made the most delicious open face sandwich today. Oh, but I died and went to heaven when I tucked into this. The "Peat" sandwich . . . or . .. the Pancetta, Egg, Avocado and Tomato Sandwich. A deliciously layered open face delight that isn't really all that bad for you!
Normally after having a turkey dinner I would be treating myself to a turkey sandwich with two slices of bread, mayo, stuffing and cranberry sauce. And enjoying it. My new lifestyle means that is a no no and so today I made myself something different. A Turkey Taco Pizza. Sounds hedonistic, but it really isn't . . .
Happy Thanksgiving to all of my Canadian family and friends! I hope you all have a wonderful weeend filled with lots of love, gratitude and plenty of good eats. Family dinners, they're the best! I've been working hard for the past few weeks to figure out a dessert recipe that I could eat that would be just as satisfying as Pumpkin Pie (traditional at Thanksgiving feasts!) and here I am down to the wire and guess what! I figured one out and it's fabulous!
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