Have another recipe at home that is fabulous, I'll send it later tonight.
This'll do, though
Ingredients:
16 oz chicken broth
4 lime leaves
2 inch piece lemon grass
1-inch tube galangal ("kah") sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast, cut into small bite sized pieces
5 fl ounces coconut milk
X pinch of red chili powder
X cilantro leaves (as a garnish)
Directions:
After you have heated the chicken broth, add in all of the ingredients
except for the chicken and coconut milk. Bring to a boil, then add the
remaining two ingredients. Let it boil for 2 minutes, until the chicken
is done, then bring it down to a simmer for a few minutes.
Ben Braver wrote:
> Oh, YUMM.
> Recipes ??? (please)
> -Ben
>
> >Tom ka gai == Thai coconut soup
> >
> >usually with chicken....
> >
> >mmmmm good :-)
> >
> >Ben Braver wrote:
> >
> >> Deanna,
> >>
> >> Peanut noodles? Sounds yummy, details please?
> >> and what's tom ka gai ??
> >>
> >> -Ben(B)
> >>
> >> >Ben,
> >> >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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