Sweet Potato Casserole Revised

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Thanksgiving holiday meal traditionally consists of roasted turkey,stuffing,mashed potatoes,sweet potato casserole,gravy,rolls,green bean casserole,cranberry sauce and pumpkin pie. I have wonderful memories of the holiday the food,family,friends,football and Macy’s Thanksgiving day parade.  As kids we gathered around the TV right after … Continue reading

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.

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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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Hearty Lentil Stew with Rainbow Chard

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This is so easy it is crazy. Great for a winters day. I made up a huge batch and put much of it in the freeze to use another time. Cook on the stove or in a crock-pot.

1 cup lentils

1 cup orange dal lentils

1 tablespoon of good olive oil

32 0z of chicken or vegetable broth

2 cups of water

1 red onion

2 cloves of fresh garlic minced

4 carrots chopped

2 stalks celery chopped

2 tablespoons of balsamic vinegar.

1 teaspoon kosher salt (or to your liking)

1 teaspoon ground pepper or fine pepper

1 bay leave(remove after cooking)

Get creative, use your favorite spices to bump up the flavor

2 bunches of swiss or rainbow chard( strip the leaves from the stems and dice the stems) Set aside the leaves for later.

Add any other vegetables that you like.

Rinse the lentils until water is clear. I used a strainer.

In large pot add oil and all chopped veggies cook until the stems are soft and onions are clear on low heat. Add broth and water turn to low and let simmer for 45 minutes or until vegetables are tender. Add chopped chard leaves cook uncovered for 15 minutes or so until the card wilts down. Drizzle balsamic vinegar on top and you are ready to serve or freeze for future use.

 

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An Upscale Twist on Eating your Green’s

This is an easy recipe low fat low calorie and carbs. It was a big

hit at the Thanksgiving Day pot luck. Okay here we go.

Chopped Chard Leeks

 

2 bunches of Rainbow chard

1 medium red onion (you can substitute shallots or leeks) chopped

1 stalk of celery chopped

2 cloves of garlic chopped

1 tablespoon of Extra Virgin Olive Oil

1/4 cup of chicken or vegetable stock

1/4 cup of sparkling apple pomegranate juice(or your fav juice)

2 table spoons of pomegranate vinegar or balsamic is good too

1 pinch or more of salt to your liking

A few grinds of ground black pepper

1 small dried sage leaf crumbled

1/4 cup of dried bread crumps(optional)

Separate the leaves from the stems

Chop the stalks and stems into very fine pieces, rinse well

Chop the leaves into thin strips set aside later rise well to
remove any grit or dirt.

Sauté the chopped stalks in a deep pan with onions, garlic and celery
in the olive oil over medium low heat unit the onion become clear, add the chicken
stock and let simmer for 30- 45 minutes or until the stalks are soft. Then add the
sparkling apple/pomegranate juice, stir well, turn off the heat and add the
strips of leaves mix well, put the lid on the pot and the leaves will be tender
and soft but not mushy.

Put into a serving dish. For a wow I add 1/4 cup of organic whole
wheat bread crumbs along with a table spoon of organic French fried onion
rings. Pop under the broiler for a few minutes just long enough for the bread
crumbs to toast. You have a sophisticated and fun side dish. The apple
and pomegranate juice add a bit of sweetness which contrasts with the bitterness
of the greens. Its and all around winner and the rainbow colors will be
attractive on any dinner table.

Completed Dish

Next, my cousin’s wonderful pumpkin bread with agave instead of
sugar. Yummy I had a piece yesterday.

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Poor neglected blog

Okay not for long, I will be back very soon with more recipes and cookbook ideas and much more.

 

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Sinfull Cookies: A low carb twist on Paula Deans Loaded Oatmeal

Okay looking at Paula’s recipe I have posted below, I have made a few changes to make it a little less carbs and fat for us Type 2 diabetics. Lord knows I love Paula Dean  but I have to pick and choose my holiday goodies. I have changed the real butter to Smart Balance blend, used Splenda ,  Egg Beater eggwhites and Blue Diamond almond milk. As always finding diabetic cookbooks and recipes is my goal. I have tried in the past to use whole wheat flour, sometimes it works out great, other times not so great. Now that most of the carbs have been eliminated I think we can use just regular flour.  Enjoy the holidays without adding to your list of sins 🙂 good eating BL

Paula’s Loaded Oatmeal Cookies

Paula Deen

Recipe courtesy Paula Deen

Show: Paula’s Home CookingEpisode: Cookie Swap

Rated: 5 stars out of 5Rate itRead users’ reviews (375)

Ingredients

  • 1/2 cup (1 stick) butter, softened ( change to smart balance butter sub)
  • 1/2 cup vegetable shortening  (change to smart balance)
  • 1 1/2 cups packed light brown sugar( I used Splenda brown sugar mix)
  • eggs ( egg beaters egg whites)
  • 1/2 cup buttermilk ( almond milk unsweetened vanilla)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 1/2 cups quick-cooking oatmeal
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 1 teaspoon pure vanilla extract
  • Brown Butter Icing, recipe follows

Directions

Preheat oven to 350 degrees F.

Grease 1 or more cookie sheets. Using an electric mixercreamtogether butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sifttogether flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

  • 1/2 cup butter ( Smart Balance butter blend)
  • 3 cups sifted powdered sugar( 1.2 cup powdered sugar and the rest Splenda)
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons water

Picture of Paula's Loaded Oatmeal Cookies Recipe

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Surviving the Holidays Whew

As always finding diabetic cookbooks and recipes is my goal. The holidays have taken me away from my search but with good reason.

We made it through Turkey day pretty much unscathed, my cousin Peggy, you know the famous cook that I talk about, created a killer meal. And some of the food was not diabetic but we all ate in moderation. My daughter brought her homemade pecan pie with homemade crust. yoummmmmm. My contribution was braised kale/swiss chard with a balsamic reduction. With shallots and garlic. You gotta have garlic.  I used 2 large bunches of organic Kale and 1 large bunch of swiss chard. I soaked then drained the greens overnight, stripped the stems, sauted in a pan with olive oil, i pat of butter, 2 chopped shallots and 2 chopped garlic, kosher salt and fresh ground pepper. Let that simmer down. I another pan I poured in one bottle of balsamic vinegar, I added a teaspoon of sugar at the end as this was not the highest grade of balsamic vinegar, I let it cook down stirring all the time as it bubbled, you can see it begin to reduce and thicken. I added the bit of sugar and poured it over the greens. So good. Peggy is skimming the fat off to make turkey gravy. I know we will have more to eat for Christmas but bring it on.



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A chef’s recipe Maple Parsnip Cake

I found this on the tasting table. Another great recipe from their blog. Also check the link to the cookbook that contains the recipe.

DIRECTIONS

1. Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.

2. In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.

4. Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.

http://www.amazon.com/Sweet-Magic-Recipes-Delectable-Desserts/dp/0061928216 where you can find the cookbook.

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The Background

I have not  found the right combination. I was on the pills 3 different times and the side effects were too much. I go back to trying to manage the disease by diet and exercise. Sometimes I fall down on the exercise part or the diet end or both. One of the things that helped me was the Wii Fit system. I can monitor my weight, my bmi and my exercise through the game system. Even when I am really tired…I turn it on and do the yoga exercises.I found some good ideas in a 10 year old copy of Diabetic Cooking. I have modified some of these and will post soon. I will be posting diabetic recipes and diabetic cookbook listings so stay tuned and lets see where we end up.

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