For those who don't know, I am in the US, visiting family. This is the first time V has been on his own since his diagnosis.
It's very worrying for me.
It needn't be.
He's an adult, perfectly capable of taking care of himself….
But this whole thing of Type 1 Diabetes: the constant testing, the calculating carbs, the injecting insulin…. It's all very complicated and very time-consuming.
Naturally I need to be there to make sure everything is running smoothly.
I have to content myself with calling every day.
And worrying the rest of the time.
We'll both get better at this…. I hope…..
In the meantime – comfort food anyone?
I used chicken breasts, but thighs would work as well. Either way, used skinned chicken to save on fat and calories. Because everything is sautéed briefly this is a quick-cooking soup; because it's a chowder, it's very thick. Add more stock or milk if you prefer it thinner. This is enough for 2 meals or 4 persons.
Chicken Mushroom Chowder
2 chicken breasts 300gr, 10.5oz
8oz (250gr) mushrooms an interesting, forest variety if possible 225gr, 8oz
2 onions 220gr, 7.8oz
4 cloves garlic 12gr, .4oz
4 – 5 carrots 240gr, 8.5oz
3/4 cup basmati rice 135gr, 4.8oz
2 tbs butter 28.4gr, 1oz
2 tbs oil 27gr, .95oz
4 tbs flour 40gr, 1.4oz
4 – 5 cups chicken stock, depending on how thick you like it… personal taste 1000gr, 35.5oz
1 tsp thyme
1 cup milk 240gr, 8.5oz
Cut chicken into bite-size pieces. Chop onion. Mince garlic. Clean and roughly chop mushrooms and carrots. In a large saucepan heat butter and oil over medium heat. Add chicken and sauté 2 minutes. Add onions and sauté 3 minutes. Add garlic, mushroom, carrot and rice and sauté 3 minutes. Add flour and sauté 30 seconds. Slowly stir in chicken broth, stirring constantly. Add thyme. Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done. Uncover, stir in milk and heat through. Serve.
For leftover chowder….. If one can put an egg on pizza, why not add one to soup? A poached egg nestled in the center of the chowder adds interest, flavor and a bit more protein to stretch the leftovers. Plus, it's delicious!
Chicken and Mushroom Chowder 'Vesuvius'
Chicken Mushroom Chowder
chicken stock, optional
2 eggs 130gr, 4.6oz
3 tbs vinegar, any flavor, it's to help keep the eggs shaped nicely
Gently reheat soup. If it's too thick, thin with a bit of chicken stock
While soup heats poach egg: Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat. Add vinegar. When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg – off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 3 – 4 minutes or until white is set but yolk is still very soft. When eggs are almost done ladle soup into bowls. Remove eggs with a slotted spoon, drain briefly and gently add to soup. Serve.
Recipe serves 4
Entire Recipe / per serving
Calories: 1818 / 455
Total Carbohydrates: 196 / 49
Dietary Fiber: 16.3 / 4.1
Total Fat: 62 / 15.5
Saturated Fat: 23 / 55
Cholesterol: 285 / 71.25
Protein: 114 / 28.5
Calcium: 538 / 134.5
Sodium: 2241 / 560
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
To add the egg:
2 eggs / per egg
Calories: 186 / 93
Total Carbohydrates: 1 / .5
Dietary Fiber: 0 / 0
Total Fat: 13 / 6.5
Saturated Fat: 4 / 2
Cholesterol: 550 / 275
Protein: 16.5 / 8.25
Calcium: 69 / 35.5
Sodium: 182 / 91