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.
Once a month I clean out the refrigerator, and make whatever I find into a soup or stew. Usually it’s veggies that I did not get around to cooking for one reason or another.
I love Indian food and cook it every week or so. A friend of mine studied and lived in India; she brought back some great recipes and methods for cooking Indian food. This recipe is a modification of two of her recipes.One of my favorites is Goan Fish Curry from the Goa region of India. Out of the fridge I came up with a tofu and vegetable curry . I used cauliflower, yellow squash, onions, garlic, sweet peppers, carrots and a jalapeño pepper.
I combined two recipes into one. This is a similar toKhatkhate, a fish stew famous in Western India.
This recipe calls for tamarind and luckily a few weeks ago I found tamarind in a jar at the Asian market.The other method is to soak the tamarind pods and strip the fiber strings off the pods. The paste in the jar is much easier to use.
Clean out the Fridge Goan Tofu Curry
1 package or extra firm Tofu
½ a cauliflower chopped
½ package of tiny cut carrots
½ package of frozen peas
1 medium red onion chopped
2 cloves garlic chopped
1 green chili seeded and chopped(add more to taste)
8 oz can of diced tomatoes
1 can coconut milk reduced fat
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon coriander
Large handful of fresh cilantro chopped fine
1 teaspoon red chili flakes or more to taste
1 teaspoon garam masala
2 tablespoons tamarind paste or ¼ cup of juice
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoon turmeric
2 inch grated fresh ginger
2 tablespoons lemon or lime juice or vinegar
12 oz of free range veggie or chicken stock
1 tablespoon sesame oil or olive oil
¼ sweet red, yellow and orange pepper diced
1 medium yellow squash peeled and diced
Or put in your veggies of choice.
The key to cooking Indian food to is to know when to add the spices. A very commonly used spice is garam masala which is a combination of Indian spices and can be found in most health food stores. Tamarind can be found in an Asian or Mexican market. I like to use the liquid form not the pod. As for diabetics (I am one) the only real fat it the dish is the sesame oil and coconut milk. There are carbohydrates in the veggies but I divide this dish into 8-10 portions so the carbohydrates will be lower per serving.
In a food processor (I use mini processor) put in the jalapeno pepper, onion, garlic, lemon, lime juice and grated ginger. I have a little tip about ginger; I keep it in the freezer in a airtight bag, it so much easier to peel and grate. Pulse the mixture until it forms a wet paste. Put mixture into a deep pot, add all the spices at the same time keep stirring so the mixture does not burn or stick. It may take 5 minutes or more for the mixture to dry out and become paste like. Add the tablespoon of oil it will thin the mixture and it will smooth out. At this point add tomatoes, chicken or vegetable stock, vegetables, tomato paste and cook on medium heat until bubbling. Add coconut milk, stir until smooth, turn down heat to low and simmer for 20-30 minutes or until all the vegetables are done and stew is thick. Add in the tofu, cover and simmer a few more minutes. Serve with rice, top with the chopped cilantro leaves.Enjoy.
Follow along with me on my quest for realistic diabetic cooking at http://www.thediabeticcookbook.net
Here is a quick diabetic chili recipe. It is low fat and low carb. Normally I use lean ground turkey, but this time I used very lean, free-range chicken breast. This chili takes about 30 minutes from start to finish.
Easy Chicken Chili
1 to 1.5 Pounds Free-range chicken breast
1 14.5 oz can of beans
1 14.5 oz can of diced tomatoes
¼ sweet red pepper
¼ sweet yellow pepper
¼ sweet orange pepper
1 whole jalapeno pepper(seeded)
2 cups free range ,low salt, chicken broth
2 tables spoons tomato paste
½ teaspoon ground pepper
¼ teaspoon kosher salt
1 teaspoon ground coriander
½ teaspoon cumin
½ teaspoon crushed red pepper flakes
2 tables spoons tamarind paste
1 teaspoon lime juice
1 medium sweet onion
2 large cloves fresh garlic or 1 teaspoon from a jar
1 tablespoon olive oil
Dice onions, peppers, and chicken, sauté in deep pot until the onions are clear, add the spices and mix into the pot. Add the can of tomatoes, tomato paste, tamarind paste, chicken broth, and the can of beans. I used black beans but you can use whatever beans you like. I drained the beans into a colander and rinsed the salt from them. also like this chili with navy beans or pintos. Bring mixture to boil, cover and simmer for 30 minutes. Remove cover and cook for 10 more minutes as it thickens. This is enough for 6 generous servings. I freeze 5 portions and take them to work for my lunch.
This is a great mac&cheese recipe from the Dreamfields food site. This is almost like the one I make only I added a sharp Italian cheese and made the cheese sauce with fat free half and half. Enjoy
Serves 8 By Antonio Cecconi
Ingredients: 1 package Dreamfields Elbows 1 tablespoon olive oil 1/4 cup chopped white onion 1 clove minced garlic 1 tablespoon chopped fresh parsley 1 1/2 cups half & half 1 cup 1% milk 1 teaspoon each salt, pepper and nutmeg Nonstick cooking spray 1 1/2 cups fontina cheese, shredded 1 cup non-fat cheddar cheese 2 tablespoons Parmesan cheese
Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.
Makes 8 side dish servings Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.
This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 1:17 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.