I won’t get into full detail, but this week I was diagnosed with Diabetes. It literally crushed me, but I’ve been pushing on, doing some research, gone to the bookstore to get some diabetic cookbooks and so far I’ve been pretty positive. That positivity can only last so long before I crash and burn.
Cooking dinner takes over my day. I can’t just whip up a meal and eat it without worrying about how much carb, sodium and sugar. Last night I made a warm spinach salad with quinoa. It was really good, but I was still hungry afterwards. Thank you sugar-free fudgsicle. Quinoa is new to our diet and I know DH doesn’t like it, but he’s a trooper and still eats as much as he can.
Warm Spinach Salad
recipe from Eat what you Love by Marlene Koch
1/4 cup chicken broth
2 tsp minced garlic
1 TBsp olive oil
2 TBsp balsamic vinegar
Pinch of Salt
Pepper to taste
8 cups spinach (I used 3-4 handfuls)
2 TBsp grated Parmesan cheese
1) Add chicken broth and garlic to large saute pan and place over medium heat. Bring to a simmer. Reduce heat to medium low, cover and cook for 10 minutes to soften and mellow garlic.
2) Whisk in the olive oil, balsamic vinegar, salt and pepper. Turn off heat and add spinach. Using tongs, quickly toss the spinach in warm dressing just until coated.
3) Top with grated parmesan cheese and serve.
Well i’ve decided to transfer my few recipes i did post on Dreamwidth to here hoping i would get a little more traffic or at least some traffic haha So a lot has happened this last month or so. First off, days before we left Florida, we kinda sort of bought a puppy. Boy is he cute too. He’s half pitbull half rottweiler, but do not let those names alone fool you. Frankie is the biggest doofus in the world and he simply amazes me (i’ve never had a pet before in my life and goldfishes do not count). Anyways, enough about him, i’ll post a pic here one of these days.
So, we’re pretty much settled down now and since the husb is still on leave we’ve been hanging out at home and trying to train Frankie as best as we can before we send him off to Obedience School. Just recently i purchased a cheap food processor and was dying to make something with it. I opted for a nice and simple Pesto sauce since i bought some pine nuts from the commissary recently. I found the recipe from the wonderful Elise which was very simple to make. I mixed it with lemon pepper shrimp, baby spinach and penne pasta. Overall this dish was very delicious and the shrimp was cooked just right (i think i have a tendency to overcook them?). Good summer dish even though it feels like its spring here.
Lemon Pepper Grilled Shrimp
recipe from The Food You Crave by Ellie Krieger
1 pound large shrimp, peeled and deveined
2 tsp olive oil
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp finely grated lemon zest
3 TBsp fresh lemon juice
Preheat grill pan over medium-high heat or prepare a grill. Toss the shrimp with the oil, add the salt, pepper and lemon zest. Grill until just cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice. Enjoy hot or at room temperature.