We have an arrangement with the couple down the street. We cook and deliver
food for them on Wednesday, they cook and deliver food for us on Sunday. It
gives both families a reason to make a scrumptious meal (instead of another
frozen pizza or can of soup), and it ensures at least 2 nutritious meals a
week. We also try to provide enough for leftovers for a lunch, as well. It's
a great deal. Try it. You'll like it.
-Deanna "making peanut noodles and tom ka gai this week" Schneider
----- Original Message -----
From: "Ben Doom" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Monday, December 15, 2003 4:34 PM
Subject: Re: Cinnamom and Type2 Diabetes
> While you seem to have a somewhat inflated idea of how much time,
> 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
> >
> > Advanced Intensive ColdFusion MX Training
> > ColdFusion MX Master Class:
> > January 12 - 16, 2004
> > http://www.ColdFusionTraining.com
> >
> > Download CommerceBlocks V2.1 and LoRCAT from
> > http://www.ProductivityEnhancement.com
> >
> > The ColdFusion MX Bible is in bookstores now!
> > ----- 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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