It’s very hot the last few days, it’s unbearable. Along with the fact that I don’t have much free time the last couple of weeks, it means I am not cooking much at all. And when I do cook a meal, I try to make something very light. That’s what makes this risotto salad ideal for hot summer days. Usually I make it a day in advance, as a lunch to take to work the next day.
I have written before about how much I like Chinese food. This is one of the easy, quick things to make, and it is very satisfying with its multidimensional hot-sweet and salty-sour flavors. Serve with rice.
Ingredients:
2 chicken breasts
50 gr peanuts
60 ml soy sauce
4 tsp brown sugar
20 ml rice vinegar
1 tbsp cornstarch
2 red peppers
3 tbsp sesame oil
2 tbsp olive oil
1/2 tsp chilli (optional)
In a bowl mix sugar, soy sauce, vinegar, sesame oil, and cornstarch, and add the chicken cut in strips. It is not necessary to add any salt since the soy sauce is salty enough, as well as the peanuts.
Fry the peanuts a bit and set aside. In a larger pan or wok, saute the pepper (cut in larger strips) on olive oil. Add the chicken with the sauce mixture and stir fry until the chicken is done. When it is done, stir in the peanuts. Serve with rice.
Something quick to make and very tasty, in accordance with the amount of free time I have the last few days :)
My Dad is a diabetic. When he fond out the diagnosis, my mother tried to lower his blood sugar levels by diet which he strictly followed. Now he takes medicines, but he still tries to avoid eating food he shouldn’t, and he doesn’t consume any sugar. At the beginning it was hard for him to get used to skipping desserts, but now you can find all kinds of stuff for diabetics, in bigger supermarkets. There are sugar free chocolates, cookies, wafels etc.
When making desserts for diabetics, sugar (sucrose) can be replaced by some substitutes (fructose, sorbitol, Maltitol). I can usually find only fructose in the stores here. But making a replacement is not so simple. Firstly, you have to put in a smaller amount of fructose (instead of 100gr of normal sugar you have to put in approx 60 gr fructose), and also because of the different chemical composition, cakes turn out noticeably different! This especially tends to be true for creamy cakes, but dry cookies usually turn out much better and you can’t really taste the difference from the ones made with sugar.
