Some Foods for good health and blood glucose control.

Method:

1. Cut the aubergines in half length-ways. Place them on the board, cut side down, slice in half length-ways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

2. Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

3. Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Recipe idea / further links featured here

http://thelowcarbdiabetic.blogspot.co.uk/2015/07/a-classic-french-ratatouille.html

All the best Jan

Don't use a real rat though, especially not one called Basil.

chris c wrote:Don't use a real rat though, especially not one called Basil.

No no no!! 'Basil' was a 'Siberian Hamster' remember? Manuel said so!

Bit like the DCUK Antis/Clique..."The nurse told me so it MUST be true"

Some good food ideas and recipe's gets posted, no comments no thank you's. A comment about a rat goes up, comments and thank you's, and some reckon on the forum I am batshit. They may well be right.

Don't ya just luv the crazy world of diabetes.

A big thank you for ALL the recipes both here and on the blog, where they DO tend to get more comments, nearly all approving.

chris c wrote:A big thank you for ALL the recipes both here and on the blog, where they DO tend to get more comments, nearly all approving.

Thanks Chris but no need to grovel mate.

Eddie wrote:

Thanks Chris but no need to grovel mate.

So no tongues then?

You can't beat this one-pot recipe for an easy meal, bursting with flavour. It works out at 11g carbs per serving.

Ingredients:
Serves Four
1 aubergine, cut into chunky pieces
2 courgettes, sliced into half-moons
3 mixed peppers, deseeded and roughly chopped
2 tsp finely chopped rosemary, plus 4 small sprigs
2 large garlic cloves, crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomatoes, halved

Method:
1. Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
2. Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
3. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised.

Helpful Tip:
Herbs
If you don't have fresh rosemary, use fresh thyme or a couple of pinches of dried rosemary. Dried herbs have a more intense flavour, so use less.

Makes for a great mid-week meal idea.  

Recipe also featured here https://lowcarbdiabetic.forumotion.co.uk/t1377-rosemary-chicken-with-oven-roasted-ratatouille

All the best Jan