This is my Cousin Peggy’s fantastic recipe for low fat, low calorie pumpkin bread. Not only is she a wonderful cook,  but She comes up the most delicious options for diabetics. Her pumpkin bread warm from the oven with non fat cream cheese…fantastic! And off we go ready for the holiday’s.

Warm Pumpkin Bread and Tea

3 regular bread pan loaves or 6 small loaves –grease well

4 eggs

¾  C agava (liquid)

¾ C splenda

½ C butter (melted)

½ C applesauce

3 C pumpkin ( 1 ½ cans)

2 cups unbleached white flour

2 cups whole wheat flour

¾ tsp salt

¾ tsp baking powder

1 ½ tsp baking soda

½ tsp cloves

1 ½ tsp nutmeg

Beat eggs.  Stir in agava, splenda, melted butter, applesauce.  Then add pumpkin and mix well.

Blend dry ingredients.  Gradually add to wet ingredients.  Stir until well blended.

Divide equally between loaf pans.  Smooth tops with spatula.

Bake at 300 degrees—1 hour  15 minutes—add up to 15 additional minutes for larger loaves

Test for doneness with a toothpick—should come out clean.  Or, bread should spring to the touch of a finger.

When done, remove from oven and cool for 10 minutes before removing from pans.

Peg and Susan in her Kitchen

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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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I usually cook Indian food on Sunday, I make enough to eat on for the week, this week I decided to make a change. I soaked a cup of red beans overnight, rinsed and sorted this morning. I was thinking of making red bead chili but later thought red beans and rice. The beans are cooking with chopped red onions,garlic and celery. For the rice I am using small grain brown rice with 1.4 cup of long grain wild black rice.  The brown and black rice have lower glycemic index when mixed with the red beans for a complex carbohydrate which takes longer to digest and keep the blood sugar readings lower. I will post a photo in a few minutes

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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

Recipe courtesy Paula Deen

Show: Paula’s Home CookingEpisode: Cookie Swap

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

• Filed under: Dairy, Buttermilk, Grains, Oats, Fruit,
  more

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)
• 2 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

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

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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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