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.

Technorati Tags: , , , , , , , , ,

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.

Technorati Tags: , , , , , , , , ,

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.


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. where you can find the cookbook.

Technorati Tags: , , , , , , ,

Diabetic Cookbooks

Diabetic cooking and cookbooks will be the focus of this Blog. As I was diagnosed with Type 2 diabetes about 10 years ago, constantly I have searched for foods that I should eat. Even more frustrating was attempting to find recipes that I could use to cook the right foods. I am not much of a meat eater so the search has been more frustrating to find good recipes for vegetables that keep the carbohydrate content within the targeted range.

I have looked online for information and found it is very frustrating to want to control the disease but not sure, what you are eating is the right thing. I found a few recipes online and few books. I did have a session with the nutritional counselor at my doctor’s office. They were some help but as I said finding good food to eat that met my requirements was challenging.

I want to exchange ideas and help you find cookbooks that will help you cook the right foods. We really cannot eat fast food even the salads at the fast food are too large and many of the dressings contain high fructose corn syrup.

I hope that you will share your ideas and recipes. I plan to run a contest in September the best recipes will be featured on this Blog.

Lets find some tasty and exciting foods to cook!

Technorati Tags: , ,