effort, and money I'm willing to put into cooking for little old me, I
will say 2 things about this.
1: Next time I'm in Atlanta, I'm *so* coming to dinner at your place.
2: Next time I cook for a girl, something like this would blow her
socks off. Maybe more -- cinnamon is supposedly an aphrodesiac. :-)
*sigh* As much as I used to enjoy cooking, I was never very subtle, and
now I'm really out of practice. What I need are a bunch of local
people who would enjoy a weekly round robin sort of cooking group.
Maybe I'll dig some people up and suggest it, if for no other reason
than to practice.
--Ben "needs to spend more time in the kitchen" Doom
Adam Churvis wrote:
> I know Deanna already mentioned Middle Eastern recipes, but you'll probably
> 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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