JGE 80 – FBS Net Up 2 Points – Teriyaki Shrimp and Bok Choy Stir-Fry Plus

Good Day,

It has been 5 days since I wrote up my supper showdown statistics and this morning I recorded a net increase of 2 points to 110 mg/dL; my early morning blood sugar count.

Supper last night was Teriyaki Shrimp and Bok Choy with Roasted Kabocha Squash. A small snack of pretzels…and then I had a late night craving for a Jamaican Patty.

A Jamaican Patty is sort of like an Empanada and sort of like a Beef Pasty and can be substituted for a hamburger.  But here's the carbohydrate comparison: 

Jamaican Beef Patty = 16 grams

Beef Empanada = 28 grams

Beef Pasty = 46 grams

Wendy's Hot 'N Juicy 1/4 lb Single Hamburger = 42 grams

Guess what?  Think I will stick with my Jamaican Beef Patties.

My last night's carb count – Shrimp = 0.9 grams; Baby Bok Choy = 3 grams; Teriyaki Sauce = 11.5 grams; Kabocha Squash = 7 grams; Total ≈ 22.4 grams. ½ cup of Pretzels = 18 grams and 1 Jamaican Patty; 1 beef patty equals 16 carbs.

Total carbohydrate count last night approximates 56.4 grams.

Results –

FSB – 110 ↑ up 108 (Normal range 100 – 125 mg/dL)
A1c – 5.36 ↓ down 5.37 (Normal range 5.7 – 6.4 %)
eAG – 107.2 ↓ down 107.4 (Normal range 117 – 137 mg/dL)

Tune in tomorrow to Jim’s Gotta Eat to see the comparison of the results...and the set up a new Supper Showdown.

Food for thought - I am trying to control my diabetes with exercise and food.  And I suppose the milkshake or extra snacking during the day can cause spikes in my blood sugar counts. I have eliminated all diabetes medication.  I am trying to keep my weight stable.  Controlling my diabetes seems to be a full-time job...and Jim's gotta eat.

Did I ever say that I love food.

Enjoy.

Jim

JGE 33 - Korean Shrimp Kimchi and Green Onion Pancake

Good Day,

I decided that I wanted something completely different. Hell I'll try any food that's different. Whether I'll like it or not... the adventure is in the trying.

Did I ever mention that I love food?  And this time I wanted to create meal fast.  (Yes I know that the English purists will insist on "quickly".)

For something new, I decided that I wanted to try cooking something with Green Onion Pancakes.  I had seen packages of them time and time again at my favorite Asian grocery store, MD Oriental Market on Flower Avenue in Tampa.

I had no clue as what to do with them and a quick Internet search offered me many ways to make them from scratch.  But the ones at the Market were pre-made and frozen.  Step number one, I bought a package.  Instructions for preparation appeared to be very simple...and without the mess.

But how in the hell do I use Green Onion Pancakes in a meal? Another Internet search and I found a number of Korean versions of shrimp and green onion pancakes.  I settled on a Korean Shrimp Kimchi and Green Onion Pie trial.

Apart from the Green Onion Pancakes I had some Shrimp,

Baby Bok Choy,

and Garlic.  Even thought the recipe did not call for Baby Bok Choy or Garlic, I couldn't see what I would lose out if I included them.

At Whole Foods I was able to pick up a jar of Wildbrine Korean Kimchi.  

 

I know that at MD Oriental Market there are rows of various types of Kimchi. 

And so with a fry pan set on the stove top I began the browning, in peanut oil, of the Green Onion Pancakes. 

I turned the oven on to warm so as while I cooked the pancakes I could keep them warm.

With a second fry pan, I threw the shrimp and garlic into some peanut oil, stir-fried and then removed the shrimp to a warm plate.  Next I pitched in the chopped up Baby Bok Choy and about half the jar of Kimchi.

I kept the heat on low and attempted to reduce the liquid by about half...  Oh and just a note for a second time, I'll probably use a bit of chicken and/or vegetable broth to cut down the somewhat strong vinegary taste of the Kimchi.

 

And to plate - Two Green Onion Pancakes topped with a couple spoonfuls of the Shrimp, Kimchi and Baby Bok Choy mixture. 

This supper was a completely different treat. Would I try it again? Hell yes...

All I can say is Jim's Gotta Eat.

Any comments, thoughts, ideas, question please email me at Jim's Gotta Eat.

Enjoy,

Jim

JGE 29 – Sautéed Shrimp and Potatoes

Good Day,

What can I say? I know, Jim’s gotta eat…and sometimes I have to drag myself in the space of a about an hour to eat or I know I’m gonna order out.

Last night I decided that I wanted some Shrimp. And I knew that there were some Red Bliss Potatoes on my butcher’s block. Only two main ingredients and I didn’t want to think too, too hard.

Yup I entered the words “Shrimp” and “Potatoes” into Google Search and I found a link to Food.com http://www.food.com/ . I zeroed in on the title “Potatoes Sauteed With Shrimp” provided by MizzNezz.

Very simple set of ingredients – Shrimp, Red Bliss Potatoes, Garlic, Italian Parsley, Olive Oil, Red Chili Pepper, Butter.

Of course I had to have a side, so I added some Green Peas.

And a Salad with homemade Dijon Mustard Dressing.

Sautéed Shrimp and Potatoes.

For dessert I did create an Eclair Cake. Had a double helping and my blood sugar went up 5 points. Will take and post this one and images after my second attempt…

If you have any questions, thoughts, ideas, please feel free to contact me at Jim's Gotta Eat.

Enjoy, and Jim’s gotta eat.

Jim

JGE 26 – Snow Crab and Shrimp Boil

Good Day,

Publix had Snow Crab Legs on special…and I, well you know me, I just got a craving for a crab boil. Oh did I tell you that I do a lot of the grocery shopping at Publix.

Oh yeah, Publix was ranked by The Daily Meal  as the 4th best supermarket chain in the country, based on national survey data this January 2015. (Number 1 was Trader Joe’s, Whole Foods number 2, and Costco 3.) Nice to know that I can, if I had to, walk to both Publix and Whole Foods.

My ingredients – Snow Crab Legs, Shrimp, Corn, Onion, Red Bliss Potatoes, Chicken Andouille Sausage, Old Bay Seasoning, Beer, Butter.

With everything in place; I think the phrase is “Ingrédients mis en place”, I began the boil. Water, Beer and a fair amount, about 1/3 of a cup of Old Bay Seasoning. Once the brew was boiling I added the Chicken Andouille Sausage, the Red Bliss Potatoes, the chopped Onion, and the Corn. I turned the burner down to about medium and let everything cook for about 15 +/- minutes until the potatoes were done to my liking. Of course, I had to taste.

Next I put in the Snow Crab legs and the frozen Shrimp. I turned the stove burner down to low, covered the pot, and melted the Butter in the microwave.

Damn was supper good.

Oh yeah. I had a Chocolate Cream Cheese Brownie for dessert. And my blood sugar count this morning dropped by 8 points to 96.

You know that Jim’s gotta eat…and I did.

Oh tonight, I think I am gonna try and make Bubble and Squeak.

Enjoy,

Jim

JGE 16 - Shrimp and Pineapple Salad

Good Day,

I did not want to spend too much time in the kitchen, especially as all six of The Pack were underfoot and clammering, grunting, groaning, and yapping to be fed. I needed to do something easy, and I had a craving for a simple shrimp salad.

Well after getting The Pack all fed and settled, I checked the freezer and found a bag of already opened frozen Salad Shrimp. But at this late time in the afternoon I did not want to run the frozen shrimp under water since already cooked frozen shrimp fast thawed in water tastes just like that, "water". I did not want to heat up the shrimp but thought what if I did a type of sous-vide process to the frozen shrimp with tap water. I thought that I would be able to fast-speed thaw out the shrimp and make sure that they did not taste aqua-bound.

I filled a plastic sandwich bag with enough shrimp for my proposed salad and then sealed the bag, trying to squeeze out as much of the air as possible. I placed the "almost vacuum sealed" frozen shrimp bag in a large bowl and filled the bowl with room temperature water. I then placed a weight on top of the bag of shrimp to keep it completely submerged. Believe it or not this really worked and the shrimp tasted close to fine.

In the pantry I decided that whatever I first saw I would use. I spotted a can of Chick Peas and a can of Pineapple Tidbits. In the refrigerator I found a recently opened bag of Baby Spinach and a Tomato in the vegetable drawer. I next grabbed an Onion and my last remaining, (there's still more on the bushes outside), Scotch Bonnet.

All the ingredients assembled, I then thought that I would like to, which I normally do, make my own salad dressing. I do not think that I have bought a packaged or bottled salad dressing in a good number of years. Okay, Olive Oil, Lime Juice, Basil Leaves, Smoked Paprika, and Salt. Whisked and done.

The Pack was ready next for their early evening walk. Out we went; leashed canines for a quick mile walk around the block.

Upon return to the house, I began the composition of my Shrimp and Pineapple with Chick Peas on Baby Spinach Salad. I prepared my "mise en place". I added some chopped tomato and sliced onion to the chopped Scotch Bonnet, the drained Chick Peas and the drained Pineapple Tidbits. I drained the Shrimp and tossed them into the bowl with the other ingredients.

I next added the made dressing, folded the ingredients, and placed the Shrimp Salad in the refrigerator for about 15 minutes.

To prepare my dinner I put a handful of Baby Spinach on the plate and added a couple of large spoonfuls of the Salad on top. There were some Swiss and Parsley, Garlic Biscuits I had made for our previous night's supper...and viola. Shrimp and Pineapple with Chick Peas, Tomato, Onion and Spinach Salad.

Oh, and by the way, there was none left...

Enjoy,

Jim