Split Pea Soup and a Good Book

Hot soup and a good book is a winning combination.This hearty and satisfing soup does the trick to chase away a gloomy day. I  like to add extra veggies to my soups to add layers of flavor as well as the added benefit of more vegetables to my diet.

Creamy Split Pea Soup

Creamy Split Pea Soup

1/2 package of dry slit peas

1 32 oz. carton of vegetable stock

32 oz. of water

1 carrot diced

1 stalk of celery diced

1 clove of garlic minced

1 small onion diced

1 teaspoon extra vigrin olive oil

salt and pepper to taste

Option – add chili pepper flakes to spice up the soup

Rinse the split peas well, until the water runs clear. You can also soak the peas for an hour or so but it is not necessary. Add onion, celery,carrots and garlic to the small amount of oil in the bottom of your pot, cook until onions are clear and tender. Add in the peas, stock and water, cook on medium high heat until soup begins to boil, reduce heat, cover and let simmer for 30-45 minutes until tender.  For a smoother soup blend in a blender or food processor until smooth and creamy.

More Pea Soup

More Pea Soup

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Eggwhite Casserole for Diabetic Diets

This recipe is from our cookbook, I call it Flipped Over Eggs

 

Rightside Up

Rightside Up

Ingredients

  • 2 tablespoons of olive oil
  • 1 carton of Egg whites or egg substitutes
  • 1-1/2 cup of grated low fat cheddar cheese
  • (save 1/2 cup for the top)
  • 1 sweet pepper diced
  • 1 large zucchini grated drained
  • 2 small red cold baked potatoes grated
  • 4 Turkey sausage patties chopped or Soy
  • sausage patties (or you can substitute
  • chopped turkey or ham)
  • 1 medium purple onion diced
  • 1 garlic clove diced
  • 1/2 cup of canned diced tomatoes
  • 1 tablespoon coriander powder
  • Garnish with fresh Cilantro leaves
  • Salsa
  • Plain yogurt or Greek yogurt Onion dip
Flipped Over

Flipped Over

Directions

I like to use cold baked potatoes for this recipe as they are easier to brown and they are drier than raw grated potatoes and fry up nicely.Sauté over medium heat the following: meats,onions, peppers, garlic, zucchini in a heavy  cast iron or stainless steel skillet make sure the handle of the skillet is oven safe. Cook until onions are tender.Drain mixture onto a paper towel.Next add in grated baked potatoes and spread around to cover the bottom of the skillet this will be the top of the egg dish if you flip it over, it will form kind of a crunchy crust. Add cooked sausage, onions, peppers, garlic and zucchini on top of potatoes, next pour egg whites over mixture,add chopped tomatoes and cheese. Cover with a lid until egg mixture sets. Place skillet under a broiler until mixture rises and cheese is melted and kind of crispy. Removed and let sit for a few minutes. Slice into sections, serves 4-6. Top the slice with salsa and instead of sour cream try plain non fat greek yogurt. Something new I found is Greek yogurt onion dip,it adds a bit more flavor as a garnish.

 

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Not So Cheesy Cheesecake

Holiday Treat

This is from my Top 10 Tasty Recipes for Diabetic Diet Cookbook on Amazon Kindle.

The main photo on the top of this blog  is from our Not So Cheesy Cheesecake recipe. This time with a twist, I used 2 packets of Knox gelatin to make it firmer so I could present it like Flan. You might wish to garnish with fresh fruit and perhaps whipped cream.

Cheesecake Fig Crust

Cheesecake Fig Crust

2 packets of Knox unflavored gelatin

1/4-1/2 cup of Stevia or Cane sugar

2 packages of half Greek yogurt cream cheese

1 teaspoon vanilla or favorite flavoring

1 cup of boiling hot water

Crust

8 dried figs

1/4 cup of dried cranberries

1/2 to 3/4 cup of Almond or Cashew flour or sometimes called meal

vegetable spray or olive oil.

Directions

In a food processor or blender add figs, cranberries,cashew flour  whizz

around until it forms a paste. Add more of the cashew flour it the mixture is too loose.

Spray glass molds with vegetable spray or lightly grease with olive oil.

Place mixture into glass molds. I use Pyrex glass, using your hands to

press the mixture into the bottom of the mold like you would a graham cracker crust.

Next, dissolve gelatin and stevia in a bowl with 1 cup of boiling water until all the mixture

is clear and all the gelatin has been dissolved. Set aside to cool just a bit, not too cool or it

will firm up too quickly.

In a food processor or blender add the mixture to 2 packages of half

yogurt cream cheese,blend until the mixture is smooth.

Cheesecake Flan

Cheesecake Flan

Pour into your fig-cashew flour crust.Place in  fridge for a few hours to set.

To make the flan like cheesecake in the photo remove from fridge let set for a few minutes invert onto serving plate and tap the top it should release onto your serving plate. If not hold you hand on the bottom of the glass mold the heat from your hand should release the mold.

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Free Promotion is over but…

Our free pormotion on Amazon Kindle is over for now but we will be running a big sale in about 30 days. So keep looking for that.

Also look for some recipes to be shared here soon

thanks for following and reading.

L

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Our First Cookbook on Kindle

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Well here we are it took quite a bit longer than anticipated to complete this cookbook for Kindle.

This is a small offereing of my favorite recipes that I converted for the Diabetic diet.

Top 10 Tasty Recipes for Diabetic Diets. Click to go to Amazon

 

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Ezinearticles Upscale your Greens

Gallery

Article I wrote for Ezines one of favorite way to serve greens. http://ezinearticles.com/?Upscale-Your-Greens&id=6823184 Technorati Tags: diabeticcooking, diabeticrecipes, easydiabeticrecipes, finding diabetic cookbooks, lowcarb, lowfat, thediatebeticcookbooknet, type2

Chilled Avacado and Yogurt Summer Soup From Fage

FAGE

FAGE

Ingredients:

  • 17.6 fl oz FAGE Total 0% Yogurt
  • 3 large ripe avocados
  • Juice of one lemon
  • 1 pint 2% milk
  • 1 tbsp fresh coriander, chopped
  • ¼ tsp freshly grated nutmeg
  • ½ tsp chopped chives for garnish
  • A few drops of Tabasco sauce to taste
  • Salt and black pepper to taste
  • 2.0 oz homemade croutons

Preparation Directions:

  1. Peel and chop the avocado into chunks, then place into a food processor.
  2. Pour over the lemon juice; add the remaining ingredients and process until smooth.
  3. Refrigerate for at least two hours before serving.
  4. To serve, chill four soup bowls, pour in the soup, and garnish with croutons and chives. So simple, quick and delicious!

Additional Notes:

Chef’s Tip | To make the homemade croutons, simply take a thick slice of your favorite (crusty cottage loaf or crusty olive bread) and cut into bite-size pieces. Place onto a baking sheet, drizzle then with some Greek olive oil and bake until golden brown.

* These recipes were submitted by our users. We are not responsible for any errors or suggestions.

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Mediterranean Salmon Salad from Diet and Nutrition blog

I found this on a Diet and Nutrition blog and had to share. Enjoy

Recipe Repeat: Mediterranean Salmon Salad

Tuesday, April 17th 2012

Get the best Nutritious Recipes atDietNutrition Advisor

Oh how I love this salad. I’ve posted this recipe in the past but I’ve been making it so often I just had to repost it.

We had friends over for dinner and when I asked what type of food they wanted the only request was “something healthy”. I knew exactly what to make. What I love is how easy this recipe comes together.

The first step is to make the recipe for Becky’s Dressing. I like to to make it about an hour before dinner so the flavors have time to blend.

Lucky for me I had a very eager kitchen helper. M told me it was her job to make the dressing perfect;)

While M stirred her little heart out, I placed the salmon under the broiler, boiled the orzo, and chopped up the onion, peppers, artichokes, & olives.

While the salmon was cooling I drained the orzo and poured 1/4 cup of dressing over it. I added the onion, feta, olives, artichoke, & peppers and mixed it all together. Next I gently mixed in a combo of baby spinach & arugula.

Click Here

The last step was to top it with the shredded salmon.

I served it with the leftover dressing on the side and sliced French Bread.

I highly recommend making this for dinner. It’s delicious:)

 

Mediterranean Salmon Salad

Ingredients:

Becky’s Dressing:

  • 1/2 cup olive oil
  • 3/4 cup red wine vinegar
  • 1-1/4 teaspoon dried oregano
  • 1-1/4 teaspoon dried basil
  • 1-1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Dijon mustard

Whisk all ingredients together and mix into salad just before serving.

  • 3/4 lb salmon filet
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 cup orzo
  • 1/2 cup kalamata olives
  • 1/2 cup red bell peppers (chopped)
  • 1/4 chopped red onions
  • 1/2 cup crumbled feta
  • 1 14oz can artichoke hearts (quartered)
  • 2 cups arugula
  • Becky’s dressing (see above)

Directions:

1) Make recipe for Becky’s dressing, set aside.

2) Preheat broiler

3) Sprinkle salmon with salt, pepper, & oregano.  Place under broiler for 10-15 minutes, or until center is cooked.

4) Cook pasta according to package directions.

5) Drain pasta and place in a deep casserole dish.  Pour 1/4 cup of dressing over pasta and gently toss.

6) Once salmon is cooked, flake salmon using two forks.

7) Too the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, & arugula.  Use a forked spoon to gently combine all ingredients.

8)Top with flaked salmon & serve with dressing on the side.

 

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Dreamfields Elbows with Prosciutto Marinara

I found this on the Dreamfields site. They have so many great ideas.

 

Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola)

Preparation Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
1/2 cup chopped red onion
3 ounces prosciutto or cooked ham, cut into thin strips
1 jar (26 ounces) marinara sauce
1/4 cup chopped fresh parsley
2 tablespoons pitted Kalamata olives, halved
1/4 cup freshly grated Parmesan cheese

Directions:

  1. Heat oil in large skillet over medium heat. Add onion and prosciutto; cook 5 minutes or until onion is tender, stirring frequently. Stir in marinara sauce, parsley and olives. Simmer, uncovered, 20 minutes, stirring occasionally.
  2. Meanwhile, cook pasta according to package directions; drain and return to pan. Add sauce; toss. Serve with Parmesan cheese.

Note: Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein;
24 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 19 mg cholesterol;
884 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 2:04 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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