Sometimes, regardless of what one does, the numbers just don't seem to work.
For no apparent reason, V's blood sugar will be a perfect 110 at 10 in the morning, 2 hours after breakfast, then will jump to 250 for lunch.
Or it will be right on target, 95, at 5 in the afternoon, 4 hours after lunch, then drop to 45 an hour later.
And the next day he'll have the 45 at lunch and the 250 in the afternoon.
I know, I know.....
There's always a reason.
Too much of the Lantus.... Or not enough.
Too much of the Rapid..... Or not enough.
Too many carbs... Or not enough.
Lows can cause highs and highs can cause lows.
There's always a reason.
It's trying to discover the reason that's the constant challenge.
I'm finding that I'm becoming less concerned with ferreting out the reason these days. If we can manage to control it, maybe that's enough.
Maybe that's the only way to live with diabetes: Learn what you can, control what you can, and when it all goes to hell... Fix it and be satisfied.
Sometimes, regardless of what one does, it's impossible to get a decent photo of the food.
Meat, of any sort is particularly difficult.
But this is such a good sauce, I wanted to share, regardless of the photo.
Fresh ginger, capers and yogurt? Together?
It works.
Trust me.
I used boneless chops for this, pan-fried, then kept warm while the sauce is quickly made. Remember, slightly pink pork is okay, and keeps it tender and moist. You need Greek yogurt, crème fraiche or sour cream for this. Regular yogurt will not give a nice, thick sauce.
2 - 4 pork chops 350gr, 12.5oz boneless top loin chops
2 tsp olive oil 9gr, .32oz
2 cloves garlic 6gr, .2oz
1 tbs tomato paste 15gr, .53oz
1 tbs capers 8.6gr, .3oz
2 tsp minced, fresh ginger
1 tsp Worcestershire 11gr, .38oz
1 tsp Dijon-style mustard 5gr, .17oz
1 tsp dried oregano
1/3 cup chicken broth 75gr, 2.65oz
1/2 cup Greek Yogurt or sour cream 150gr, 5.3oz Greek yogurt
Mince garlic. Peel a small section of ginger, cut into thin slices, then mince. In a small bowl mix ginger, tomato paste, capers, Worcestershire, mustard, oregano and yogurt. Set aside.
In medium nonstick skillet heat oil over medium heat. Add pork chops and sauté until well browned and cooked through, 7 - 8 minutes per side. Remove chops to a small platter or plate and cover to keep warm. Add garlic to skillet and sauté briefly. Add chicken stock and cook, scraping up the browned bits from the bottom of the skillet. When simmering nicely add yogurt mixture, stirring well with a wooden spoon and simmering until thickened. When sauce is hot and thick, pour over chops and serve.
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Entire Recipe / per serving
Calories: 847 / 423.5
Total Carbohydrates: 16 / 8
Dietary Fiber: 1.6 / .8
Total Fat: 48 / 24
Saturated Fat: 19 / 9.5
Cholesterol: 266 / 133
Protein: 83 / 41.5
Calcium: 288 / 144
Sodium: 792 / 396
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.For more recipes check out my internet cook book: Easy Gourmet Dinners
