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I made a very cool discovery, the other day as I was preparing a Shepherd’s Pie. I prepared too much mash for the dish so I pondered what to do with the leftover mashed turnips and potatoes. I like to use turnips too as they are lower on the glycemic index than potatoes.
I had the brilliant idea to freeze the leftover mash in ice-cube trays. I sprayed the trays with olive oil and plopped the mash into the trays. I leveled off the mixture and covered with aluminum foil. While rummaging in the freezer for some vegetables to use as a side dish, I remembered the frozen mash. I pulled the tray out and popped out a few of the frozen cubes to use with as a side for a meal and recovered the tray and returned it to the freezer. I placed the cubes on a plate and zapped it in the microwave, the mash did not lose any flavor or texture from freezing. I am patting myself on the back for this clever little tip. 🙂
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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.
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.
This recipe is from our cookbook, I call it Flipped Over Eggs
- 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
- Plain yogurt or Greek yogurt Onion dip
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.
This is from my Top 10 Tasty Recipes for Diabetic Diets 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.
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
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.
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.
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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