Wednesday, Medical Call, Nap, Supper, Bed Sores,

Quiet day and my gut was playing me up again. Just what you want to hear I know. I got cracking early so I had all my ablutions done before the PSW arrived otherwise it means I don't get to wash and dress for ever. In some ways they are actually a nuisance although I guess one gets used to them eventually. Our lives seem to revolve around their arrival and departure. I meant to run some errands once today's PSW had gone but didn't get round to it. Cooked myself some artichokes for lunch though LOL.

In the end I basically did damn all today. I was expecting a call from our urologist this afternoon so couldn't go far anyway.  Made lunch for the pair of us, not feeling like doing much for myself I made Nong Shim Noodles and ate the artichokes later.

After lunch I busied myself with a few things and then decided to have a nap. Forgot to mention that Matt was up and ready to start his day at 4 a.m. I managed to send him back to bed. Doesn't do my sleep much good though. I had just about got to sleep  in the afternoon and the urologist called - about an hour and a half early!!! Just as well I hadn't gone out I guess.

I made a Marinated Flank Steak Dump and Go dinner in the Instant Pot. I sliced the meat the wrong way and it was rather tough. Easy to carve though. I really don't know a  heck of a lot about carving. I know you are supposed to cut across the grain with flank steak but it was so easy to carve I thought I had got it wrong before. Guess I hadn't. I also cooked some broccoli in the Pot. It was a little more crunchy that we normally eat it. I should have made the florets smaller or given it a bit longer.

Dunno if I have mentioned, Matt has given himself bed sores, not by being in bed, but by constantly sitting on his lounger in a recumbent position. He is now very sore. Not a heck of a lot we can do about it I think. Got a call  booked from the family doc tomorrow to ask him about it. I sympathise because it happened to me when I was in hospital. However, Matt's were self inflicted because he will NOT get up and move around. It huuurts. I know, but he makes it all worse by just sitting and cannot understand that. At least he is doing his exercises still. That's a plus.

Another yummy recipe I haven't got round to trying. Mind you, if it can't be done in the Instant Pot, I mostly don't want to know these days. I do cook with other methods, but not often any more if I can help it.

Cabbage Lo Mein

2 Tbs plus 2 teaspoons sesame oil, divided
3 Tbs reduced-sodium soy sauce
¼ tsp crushed red pepper
12 oz boneless, skinless chicken breast, cut into ¼ -inch slices
8 oz lo mein noodles
1 tsp chile-garlic sauce
3 Tbs vegetable oil, divided
5 oz mushrooms, thinly sliced
4 cloves garlic, minced
2 Tbs chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced napa cabbage ( ½ head)
¾ cup unsalted chicken broth
1 tsp cornstarch

1. Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl. Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture. Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes. Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.

Servings: 4

Author: Lauren Grant
Source: Diabetic Living Magazine

Have a great day, stay well, stay safe.