It’s difficult to resist a recipe that celebrates “drumsticks.” The “Fresh Ginger-Barbecued Drumsticks,” from Quick and Easy Low Carb Cooking for People with Diabetes, by Nancy S. Hughes, was -- sure enough -- a sweet, tangy, kid-friendly meal. Using the oven’s broiler is always a too-hot endeavor, but I withstood it for this task. I cooked my drumsticks for 25 minutes, although this was barely enough time. They could have used a few more minutes. Opening the oven to occasionally baste with the sauce forced me to hold my breath and singe my eyebrows.

And what about this neat sauce? I appreciated the flavorful combination of sweet-salty-tangy-spicy. Do indulge in this recipe; just make sure to cook those drumsticks for enough time.

The “Sweet and Sour Cabbage Wedges,” from the March 2008 issue of Everyday Food (recipe below), allowed me to further indulge in the merits of cider vinegar. I needed to cook my cabbage for 25 minutes before it was tender enough. This, too, was a sweet and tangy dish.

Sweet and Sour Cabbage Wedges
Everyday Food
(March 2008)
Serves 4

2 Tbsp. olive oil
1/2 head green cabbage, quartered through the core
1/2 cup cider vinegar
2 Tbsp. sugar
coarse salt and ground pepper

In a large skillet, heat oil over medium. Add cabbage, and cook until golden brown, 2 to 4 minutes per side.

Add vinegar, sugar and 1 1/2 cups water; bring liquid to a simmer. Cook, turning once, until cabbage is tender (test by poking it with a knife) and liquid is syrupy, 12 to 15 minutes.

Season with salt and pepper.

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RECIPES: an unexpected combination of easy-to-prepare dishes, fun to look at and eat
you can eat in less than 45 minutes
this is the “sweet and tangy” meal; enjoy it

Let’s work with some more chicken, next time. I’ll cook “Chicken Ratatouille,” from Magic Menus for People with Diabetes, by the American Diabetes Association, (recipe below), along with “Sun-Dried Tomato Basil Orzo,” from All Recipes. Come back to my site on Sunday, August 10, to see what happens.

Chicken Ratatouille
Magic Menus for People with Diabetes
4 servings

4 boneless skinless chicken breast halves
1 Tbsp. olive oil
1 small eggplant, cubed
2 small zucchini, sliced
1 onion, sliced
1/2 lb. mushrooms, sliced
1 green pepper, sliced
1 large tomato, cubed
1/2 tsp. garlic powder
1 tsp. dried parsley
1 tsp. basil
1 tsp. pepper
1/2 cup shredded part-skim mozzarella cheese

Sauté chicken in oil about 2 minutes per side.

Add eggplant, zucchini, onion, mushrooms, and green pepper. Cook 10 minutes.

Add tomato and remaining ingredients except cheese and simmer 3-5 minutes more.

Arrange chicken on top of vegetables and sprinkle cheese over chicken. Cook 1 more minute until cheese melts. Serve over barley.