want to look specifically at Moroccan dishes, like the tajines. They use
proportionally more cinnamon that other cuisines.
I make a chicken tajine that uses a good amount of cinnamon and only a
little honey (which can be omitted for your diet if you need), and it rounds
the flavor out with orange water and a touch of cardamom. The whole thing
is served over couscous (the real stuff, made in a real couscouserie -- no
instant box stuff here).
Stop by next time your in Atlanta and I'll cook it for you, or I can send
you the recipe. It's a little involved the way I do it, because I roast a
seasoned bird first, then discard skin, fat, and bones before adding the
meat to the tajine. Doing it this way also lets the vegetables stay a
little crisper because they don't have to cook for such a long time, and the
flavor is deeper because half of it is already infused in the meat from the
roasting process, and you know how much better roasted spices taste. And
most importantly, the entire dish has only a fraction of the fat that it
normally would.
Another tip: if you like the luxurious nature of honey and fat in a
traditional tajine but can't take the diet hit, substitute a little lekvar
(a relatively unsweet prune jam used in Jewish cooking) to the tajine at the
beginning of cooking. Also adds a nice flavor hint.
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
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----- Original Message -----
From: "Ben Doom" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Monday, December 15, 2003 4:02 PM
Subject: Re: Cinnamom and Type2 Diabetes
> I saw an article about this the other day. I've been trying to figure
> out how to include more cinnamon in my diet without adding more sugar.
>
> Ideas/recipies welcome.
>
> --benD
>
> [EMAIL PROTECTED] wrote:
>
> > Cinnamon Improves Glucose and Lipids of People With Type 2 Diabetes
> > article in DiabetesCare, American Diabetes Assn.
> >
> > http://care.diabetesjournals.org/cgi/content/abstract/26/12/3215
> >
> > -Ben
> >
>
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