Read out guest post on this great blogger site
Read out guest post on this great blogger site
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 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.
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.
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
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
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.
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.
The last step was to top it with the shredded salmon.
I highly recommend making this for dinner. It’s delicious
Mediterranean Salmon Salad
Whisk all ingredients together and mix into salad just before serving.
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.
Top with flaked salmon & serve with dressing on the side.