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

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

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

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.



I found this on the tasting table. Another great recipe from their blog. Also check the link to the cookbook that contains the recipe.

DIRECTIONS

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.

http://www.amazon.com/Sweet-Magic-Recipes-Delectable-Desserts/dp/0061928216 where you can find the cookbook.

This is so easy, I know when people say recipe is easy that is not always the case. This is really very easy. Here we go! I posted last week some great sites for diabetic cookbooks and recipes. I try to include fat free and low carb as well. This week I am posting my own recipe.

1 head cauliflower rough chopped

2 stalks celery

1/2 yellow onion diced

1 teaspoon red pepper flakes

1 tables spoon lemon juice

1 cup chicken or veggie broth

2 cups fat free half and half

1 tablespoon olive oil

1 clove chopped garlic

salt and pepper to taste

Steam cauliflower until tender set aside,in a deep pot sauté celery onions and garlic, add steamed cauliflower,spices and broth bring to a boil reduced heat and let simmer until the celery is tender. I use and immersion blender right in the pot. Remove the pot from the heat then blend until smooth, add in half and half, put back on to heat on low and simmer for 10 or more minutes. See! how easy was that?