As I was doing the shopping today, in the candy aisle, I had to pause.....
Life can truly be strange.
For all the years of our married life I never bought candy. We rarely had sweets in the house because V always had blood sugar that was on the high side. His father had developed Type 2 diabetes late in life and V was being careful about what he ate.
Now, that he actually is diabetic, I'm buying candy every week.
I get chocolates that have 3 carbs each for minor lows.
I get fruit jellies of 10 carbs each for medium lows.
I get fruit and cereal bars at 17 carbs each for when he's doing hard labor and/or serious lows.
He's loving it.
Never before did I ask him, every week, what kind of candy he wanted.
Life is strange.
But, there's always pasta.....
This is my submission for Presto Pasta Nights, back home this week with the founder, Ruth of Once Upon A Feast. She'll have the round-up of all the wonderful pasta dishes on Friday - check it out!
Stir-fries cook quickly and are very flexible when it comes to ingredients. I always try for a mix of colors, textures and flavors... And whatever is left in the fridge. No need to be precise, just keep it balanced.
8oz pork tenderloin, boneless chops, leftover pork 250gr, 8.8oz pork tenderloin
1 onion 145gr, 5.1oz
2 cloves garlic 8gr, . 28oz
1 tsp minced ginger
1/2 bell pepper, green or red 80gr, 2.8oz
1/3 head broccoli 150gr, 5.3oz
1 carrot 90gr, 3.2oz
4oz (125gr) mushrooms 125gr, 4.4oz
spaghetti, about 1" diam. 100gr, 3.5oz
2 tsp sesame oil 9gr, .32oz
2 tsp olive oil 9gr, .32oz
1 cup beef stock 225gr, 8oz
2 tbs peanut butter 32gr, 1.2oz
2 tbs soy sauce 32gr, 1.2oz
2 tbs sherry (optional) 30gr, 1.05oz
1/4 cup walnuts 28gr, 1oz
1 tbs cornstarch (Maizena) dissolved in 2 tbs water 8gr, .28oz
Cook pasta according to package instructions.
While pasta cooks: Thinly slice onion. Mince garlic. Mince ginger (peel first). Julienne the pepper and carrots (techniques). Trim and slice mushrooms. Cut broccoli into florets (with some stem). Cut the pork into large bite-size pieces.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside. Add sesame oil to pan and heat. Add pork and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions. Add broccoli, carrots, mushrooms and pepper to skillet and stir-fry 5 minutes. Return pork, onions, garlic and ginger to pan. Add beef stock and bring to a boil. Cover, reduce heat and simmer for 5 minutes. In a small bowl, whisk together sherry, soy sauce and peanut butter. Uncover skillet and stir in peanut butter mixture and walnuts. Stir in cornstarch mixture until thickened.
When pasta is done, drain and add to skillet. Toss to combine, tongs work best, or two forks. Serve. (If spaghetti doesn't fit into pan, put it into a large bowl and pour pork mixture over top.) Add more soy sauce if desired, according to taste.
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Entire Recipe / per serving
Calories: 1215 / 607.5
Total Carbohydrates: 62 / 31
Dietary Fiber: 18 / 9
Total Fat: 64 / 32
Saturated Fat: 11 / 5.5
Cholesterol: 162 / 81
Protein: 80 / 40
Calcium: 250 / 125.5
Sodium: 2940 / 1470
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
