Oxford NC Farmer’s Market Finds

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I recently moved to a very small town..population around 8,000. No mainstream grocery stores,health food stores or a shopping mall. Well they do have a couple of strip malls one with Walmart and a few other small centers anchored by … Continue reading

Goat Cheese, Leek Tart with Fig Jam

I made this twice in a week for visiting friends. It was a huge hit. So easy, I know people say its so easy to make but this really is. Unless you make the crust from scratch which does take some time. I say buy it from your grocery.There are now gluten free crusts in the health food store too. You can also make it without a crust at all. Also you can use egg whites instead of whole eggs and you can leave out the milk or cream. I have made it without the cream and it still turned out great. Just add more eggs to make up for the volume. One of the tarts I used 10 ounces of goat cheese and the other I just used 4 ounces but used milk to make the volume.

 

 

1 Prepared Pie crust 9 inch

4-8 ounces of goat cheese(not Feta)

3 large leeks

2 Large Eggs or 3 small eggs

4 ounces of cream light or whipping cream

1 4-6 ounce jar fig jam

Herbs your choice

salt pepper

 

 

Thaw pre made pie crust, pat into tart pan, shaping the edges into the ridges. prick shell with fork a few times.

Lay parchment paper over raw crust, fill with dried beans or pie weights.

Bake 350 for 20 minutes, remove from oven let beans cool, remove beans and paper. bake 10 more minutes until crust is golden. Let cool

Fill with egg mixture.

 

  • Next slice white part of leeks and part of the green into thin rings, rinse several times, leeks are usually full of sand and grit. Cook the leeks in butter or olive oil until tender or caramelized. You can add a teaspoon of raw sugar to help caramelize leeks but it’s not necessary.
  • Remove and drain on paper towel. Add to baked pie crust

  • Add eggs, cream, goat cheese, herbs and spices to blender, blend until it looks creamy.
  • Distribute the cooked leeks in the bottom of the shell
  • Pour mixture into baked pie or tart crust over the leeks

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Our Guest Post on Guide to Success in Life Blog

Read out guest post on this great blogger site

http://guidetosuccessinlife.blogspot.com.au/2014/01/top-10-tasty-recipes-for-diabetic-diets.html

Diabetic Info

 

From our favorite blogger

From our favorite blogger

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Split Pea Soup and a Good Book

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.

Creamy Split Pea Soup

Creamy Split Pea Soup

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.

More Pea Soup

More Pea Soup

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Not So Cheesy Cheesecake

Holiday Treat

This is from my Top 10 Tasty Recipes for Diabetic Diet 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.

Cheesecake Fig Crust

Cheesecake Fig Crust

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

Crust

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.

Directions

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.

Cheesecake Flan

Cheesecake Flan

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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Free Promotion is over but…

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.

L

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Sticky: The Final Cover

cover7

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Ezinearticles Upscale your Greens

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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

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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