This blog is for people who know how to cook simple, basic food. I'm doing it that way because that's how most folks eat, and there are plenty of foodie-type cooking channel watching bloggers out there. I want to share what I cook and eat to help keep my diabetes under control, though I do wish it would keep the paraplegic part under control, but alas, it doesn't work that way;) Recipes will be loose and fast, but should be enough to allow the reader to figure it out - and, you can always ask questions. Fair warning - I may answer you. This dish is roasted and glazed chicken leg with mashed sweet potato and arugula salad with blueberry vinaigrette.
Pretty straightforward food, and not expensive. I roasted a bunch of chicken legs in the oven at 375, brushing them with a mixture of maple syrup and a little soy sauce. The sweet potatoes were also roasted, then peeled and mashed, though you could conventionally boil and mash them. I added one tablespoon of maple syrup and a tablespoon of butter to 4 large potatoes, adding just a hint of sweet and richness. The salad is simply arugula, topped with a dressing made with blueberries, salt, pepper, Dijon mustard, and olive oil. I cooked down 1/2 cup of blueberries with a couple tablespoons of water, mashed it up and strained it, then added the mustard, s&p and drizzled in the oil while whisking the mixture with a fork, then added a few whole berries to make it, well, pretty. Before the meal, my blood sugar was 90, two hours after, it was 110. Not too shabby, and it made for a night light dinner.
Tomorrow, I will introduce myself a bit better to those of you who stumbled across this blog, and felt compelled to read it through, including how it came to have that incredibly odd title, and how it relates to me.
"Everyone has his burden. What counts is how you carry it."
--Merle Miller
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