In planning meals now, I have to be a bit more careful to have the right amount of carbohydrates.
Or, more specifically, I have to know how many carbohydrates there are so V can plan the right amount of insulin.
Classic American summer barbecue fare of potato salad and baked beans can present a problem.
They both are carbohydrates.
Neither can, or should be, consumed in the quantities preferred.
Actually, that's true for me as well, but for, ahem, different reasons.
Some of our favorite dinners – Red Beans and Rice, are no longer good choices.
They may be… After V is healed and back to his normal, active self.
When this healing – getting back into shape bit is over, we hope that his blood sugar will be more predictable.
In the meantime: It's summer. We love summer salads. So, I'm developing salads that have the appropriate amount of carbohydrates in them.
In the past, our salads were heavy on the vegetables with a bit of meat or fish.
Legumes are low on the Glycemic Index and the rest of the ingredients have a rating of none so if you are following a diet based on the G.I., this is a great salad!
The carb count of the two beans, together, is 60gr, or 30gr per person (app.)
Duck Breast and White Bean Salad
1 Magret de Canard (duck breast), cooked with skin on, then removed
2 tbs Teriyaki sauce
lettuce – enough for 2 main meal salads
3oz (90gr) cherry tomatoes
1/2 red bell pepper
7oz (200gr) white beans, cannellini, drained, rinsed
5.5oz (160gr) flageolet beans, drained, rinsed
Duck breast: Cross-hatch the fat on the breast. (make slices through the fat in 2 directions so that you have a diamond pattern. Pour the Teriyaki sauce over and let marinate for 10 – 15 minutes.
To cook: Cook duck breast on barbecue grill starting fat side down for 5
minutes. Make certain barbecue is away from dried weeds, dried wood and
low trees. With long tongs turn breast over (mind your eyebrows) and
continue cooking for 3 minutes. If there is any fat left on the fat
side put fat side down for another minute to burn off. Remove from heat
and take a peak (stick knife in center and make a cut) If done to your
liking let rest a minute. It should be red to pink, more done will make
it dry and tough.
Salad: Cut tomatoes in half. Slice red pepper into matchsticks, then cut in half. Prepare lettuce and put in large salad bowl. Make vinaigrette.
While meat rests: Toss the lettuce with a little of the vinaigrette. Arrange lettuce on two plates. Divide and artfully arrange tomatoes, beans and pepper on lettuce. Slice meat and divide between salads, laying in the center. Serve, passing remaining dressing.
2 tbs Teriyaki sauce
1 tbs sherry vinegar
1 tsp Dijon-style mustard
1 tbs sesame oil
3 tbs olive oil
Whisk Teriyaki sauce, vinegar, mustard and sesame oil. Slowly whisk in olive oil.
About the duck breast (Magret de Canard): Living in the land of foie gras we have duck breast readily available (they have to do something with the rest of the duck, after all!)
We prefer it to steak (beef) and eat it medium rare. It has about 1/3 inch (1 cm) of fat on one side
which delights the pyromaniac in mon mari – cooking it on the barbecue sends flames shooting up about 3 feet. The fat mostly burns off so there is rarely a need to trim it.
This has absolutely no resemblance to wild duck, Peking duck, Long Island duck or any other duck. I do not know if you can get it wherever it is that you live. It would likely come prepackaged. If you can't get it, substitute any other meat of your choice. I would use a flank steak and cut it against the grain.
Nutrition information for: entire recipe / per serving, (2 servings)
Calories: 1440/ 720
Carbohydrates: 71.5 / 35.75
Fiber: 18 / 9
Fat: 76 / 38
Saturated: 17 / 8.5
Cholesterol: 320 / 160
Calcium: 253 / 126.5
Protein: 114 / 57
Sodium: 2370 / 1185
Glycemic Index: medium – low
try to be accurate, but I do not guarantee it. I use 'grams' as the
unit of weight; with an approximate conversion to ounces.