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 not for long, I will be back very soon with more recipes and cookbook ideas and much more.

Discover The Secrets To Cooking Restaurant
Recipes At Home At A Fraction Of The Cost!

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

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.