Fat bugger 6 or is it 7?
Damn I don’t even know the number I am up to, but I do know where I left you hanging--- I was gona tell you if I was going to follow the ‘no sugar regime.’
Bugger that--- it’s too damn hard! Remember what I suggested you do? ---- Go and check out items in the super market and you will get my point. I attempted to cook two evening meals without any sugar. I thought I was doing fine. I followed my sanctimonious advice.
On Monday night, I made mashed potatoes and kumara (that is New Zealand sweet potato) with breadcrumbs fried with garlic and onion and a bit of non-sugared seasoning, grilled in the oven--- so far so good. I then cooked some stir-fry chicken with Veggies from a frozen packet (a Pams brand in NZ). It did not have any sauce and I couldn’t see nay sugar in the ingredients. I wanted to see if I could use a ‘prepared food and still meet my aim of a non-sugared meal. I could tell it needed an extra flavour boost so I added salt, pepper, fresh basil and ting tomatoes from my garden.
It was yummy. Now for dessert. I had yogurt and fruit salad from a can. I know--- the syrup had sugar and the yogurt was sweetened. I failed---- it could easily have been unsweetened home-made yogurt and fresh fruit. My excuse? ----well I wanted to use up the food in the fridge. Are you disappointed in me? You should be, but I am now going to say--- ‘don’t bash up on yourself if you slip off the wagon.’
The next night I brought a chicken that had been ‘double-smoked and covered in a spicy mix of chilli and paprika. I couldn’t see any sugar in the list of ingredients. I brought it because it was so cheap--- only NZ$5.90. That is really cheap here. The chicken was split so that it could have been cooked on a BBQ. I decided on another way. I wanted to stick everything in one dish.
I layered fish cakes that seemed to be mostly potato on the bottom of the dish and then placed chopped cauliflower over the ‘fish’ cakes. Then I put the butterflied chicken over that. I cooked it in a hot oven for an hour then took the lid off so that the chicken would be crispy. I am not going to pretend that this recipe is low-fat. You can imagine the chicken juices (and fat) seeping into the bottom of the dish and getting g soaked up by the ‘fish’ cakes and getting that wonderful ‘cakey bottom.
It tasted divine and there is enough for tonight and then some chicken over for a salad for lunch tomorrow.
When I watched the programme on TV about the Australian rugby player the other night, I noticed that his breakfasts were not low-fat. I surprised at the amount of protein and, well--- what we have been told is unhealthy--- loads of meat, eggs, but little or no bread. Isn’t this sounding a little like the Atkins --- you know the other word?
I have decided that I will not attempt a totally sugar-free food intake. I shall have special treats, but I won’t eat a whole packet of biscuits (USA---- Cookies) while I am watching TV. Come-on, admit it. You have done the same, or was it a whole block of chocolate--- I shall leave the size to you.
I am also trying to shop more sensibly. I used to buy my veggies and fruit, all in one go for the week. Silly move. By the middle of the week, several things have happened. They don’t look quite so fresh anymore and therefore have lost their appeal. There is also a certain amount of wastage that ended up in my worm farm, or sometimes in a huge soup (cooked in a slow-cooker) that would feed an army. If you don’t want boredom to set in, then it is best to shop more regularly. I am sure that you can all find a fruit and veggie shop (Green Grocer) somewhere on your way home from work. Stay with the same one--- they get to know you and that can be handy.
I shall let you know how I get on, with more examples of my recipes. I make them all up of course. If they are no good I can always give them to Perdy. She loves my cooking.
