Today is Diabetic Thursday, so here diabetic recipes, including Orange Cranberry Bread and Lemon Spiked Garlic Greens. Enjoy!
PAN-STEAMED ZUCCHINI AND YELLOW SQUASH NOODLES
Yield: 2 pounds; Serves: 10; Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View Online: http://diabeticgourmet.com/recipes/html/610.shtml
Ingredients
1-1/2 pounds zucchini
1-1/2 pounds yellow squash
1 teaspoon butter
1/2 tablespoon minced shallots
1/2 teaspoon minced garlic
2 fluid ounces Vegetable Stock
1 tablespoon minced herbs (use a variety of herbs, such as basil, tarragon, chives, cilantro, thyme, and oregano.)
1/2 tablespoon lemon juice
1/4 teaspoon crushed black peppercorns
Directions
Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.
Heat the butter in a large saute pan. Add the shallots and garlic. Sweat until the shallots are translucent.
Add the squash noodles and stock. Cover the pan and pan steam the squash until tender, about 5 minutes. Drain any excess liquid.
Season with the herbs, lemon juice, and black pepper.
Nutritional Information Per Serving: Calories: 3 ; Protein: 1 g; Fat: 0.5 g; Sodium: 0 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12; Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View Online: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: Calories: 130 ; Protein: 5 g; Fat: 2 ; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
HERB BREAD
Makes one 1-lb loaf, 8 slices; 16 servings (1/2 slice is 1 serving)
View Online: http://diabeticgourmet.com/recipes/html/301.shtml
Ingredients
1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
2 cups Bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dried chives
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Margarine or butter
7/8 cup Water (77-95F)
Directions
Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings.
Nutritional Information Per Serving: Calories: 64; Protein: 2 g; Fat: 1 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 12 gExchanges: 2-1/2 Bread/Starch
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices); Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Carbohydrates: 19 g Exchanges: 1 Starch, 1/2 Fat
LEMON SPIKED GARLIC GREENS
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/269.shtml
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Nutritional Information Per Serving: Calories: 58; Protein: 5.9 g; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Carbohydrates: 7 g; Exchanges: 2 Vegetable
Showing posts with label orange cranberry bread. Show all posts
Showing posts with label orange cranberry bread. Show all posts
Thursday, January 26, 2017
Thursday, July 28, 2016
Thursday Recipes
Here are today's six recipes. Enjoy!
CREAMY CAULIFLOWER PUREE
Yield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
This recipe, from Diabetic Gourmet, can be found online at http://diabeticgourmet.com/recipes/html/184.shtml. This is for 4 servings.
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving): Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg; Fat: 2 g; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
SUMMER GARDEN PILAF
Yield: 7 servings; Serving size: 3/4 cup
View Online: http://diabeticgourmet.com/recipes/html/784.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1 cup plus 2 tablespoons (1/3-inch dice) zucchini
1 cup fresh or frozen whole kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried oregano
3 cups cooked brown rice
Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.
Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
CREAMY CAULIFLOWER PUREE
Yield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
This recipe, from Diabetic Gourmet, can be found online at http://diabeticgourmet.com/recipes/html/184.shtml. This is for 4 servings.
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving): Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg; Fat: 2 g; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
SUMMER GARDEN PILAF
Yield: 7 servings; Serving size: 3/4 cup
View Online: http://diabeticgourmet.com/recipes/html/784.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1 cup plus 2 tablespoons (1/3-inch dice) zucchini
1 cup fresh or frozen whole kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried oregano
3 cups cooked brown rice
Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.
Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Wednesday, April 20, 2016
Bread of Life
What is it about homemade bread that makes us feel good? Is it the way it makes the house smell? The way we feel when we pull it from the oven? Who knows. All I know is that it's something very special. Enjoy!
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add 1/2 cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt ¾ – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
TEXAS MOPPIN' ROLLS
Yield:12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
PUMPKIN BUBBLE SPICE RING
YIELD:1 ring; about 12 servings.
Ingredients:
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package Fleischmann's RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Directions:
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
BASIC WHITE BREAD
Yield: 2 loaves.
Ingredients:
2 cups warm water
2 packages Fleischmann's Active Dry Yeast
2 tablespoons granulated sugar
1 tablespoon salt
1/4 cup vegetable oil
6 to 6 1/2 cups bread flour, divided
Directions:
Put water in a large bowl. Add yeast; stir to dissolve. Let stand 5 to 10 minutes, or until foamy. Add sugar, salt and oil; stir to mix. Add 5 cups of the flour; mix well. By hand, work in enough of remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic.
Place dough in large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft-free place about one hour, or until doubled in bulk. Punch dough down. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled.
Bake on lower shelf of a preheated 400-degree oven about 35 minutes, or until top is golden brown and bread sounds hollow when lightly tapped. Remove from pans immediately; let cool on wire rack. Yield: 2 loaves.
Note: You could add 1 tablespoon of any dried herb or herb mixture to this dough to make an herb-flavored loaf.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add 1/2 cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt ¾ – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
TEXAS MOPPIN' ROLLS
Yield:12 rolls.
I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
PUMPKIN BUBBLE SPICE RING
YIELD:1 ring; about 12 servings.
Ingredients:
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package Fleischmann's RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Directions:
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
BASIC WHITE BREAD
Yield: 2 loaves.
Ingredients:
2 cups warm water
2 packages Fleischmann's Active Dry Yeast
2 tablespoons granulated sugar
1 tablespoon salt
1/4 cup vegetable oil
6 to 6 1/2 cups bread flour, divided
Directions:
Put water in a large bowl. Add yeast; stir to dissolve. Let stand 5 to 10 minutes, or until foamy. Add sugar, salt and oil; stir to mix. Add 5 cups of the flour; mix well. By hand, work in enough of remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic.
Place dough in large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft-free place about one hour, or until doubled in bulk. Punch dough down. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled.
Bake on lower shelf of a preheated 400-degree oven about 35 minutes, or until top is golden brown and bread sounds hollow when lightly tapped. Remove from pans immediately; let cool on wire rack. Yield: 2 loaves.
Note: You could add 1 tablespoon of any dried herb or herb mixture to this dough to make an herb-flavored loaf.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
Thursday, June 11, 2015
Diabetic Thursday
Another Diabetic Thursday, with six diabetic recipes. Enjoy!
BLUEBERRY PEACH COBBLER
Yield: 10 servings
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
2 pounds peaches, peeled, pitted, thickly sliced
2 cups blueberries
1 tablespoon lemon juice
1/2 cup Splenda sweetener
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Generous pinch ground nutmeg
Sour Cream Cobbler Topping (recipe follows)
Fat-free milk
Directions
Combine peaches and blueberries in 3-quart casserole; sprinkle with lemon juice. Toss with combined Splenda, cornstarch, and spices.
Place Sour Cream Cobbler Topping over casserole; cut several vents. Brush with milk.
Bake at 375 degrees F. until toothpick inserted in cobbler topping comes out clean, 35 to 45 minutes.
SOUR CREAM TOPPING
Ingredients
1-1/4 cups all-purpose flour
2 tablespoons Splenda sweetener
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold margarine, cut into pieces
1/2 cup fat-free sour cream
3-4 tablespoons water
Directions
Combine flour, Splenda, baking powder, baking soda, and salt; cut in margarine until mixture resembles coarse crumbs.
Whisk sour cream and water until smooth; add to flour mixture and mix to form dough. Knead several times until smooth on floured surface; let stand 5 minutes.
Roll dough on floured surface, or between sheets of waxed paper, into circle to fit top of casserole.
Nutritional Information Per Serving (1/10 of recipe): Calories: 173, Fat: 3.8 g, Saturated Fat: 0.7 g, Cholesterol: 0 mg, Sodium: 121 mg, Protein: 3.4 g, Carbohydrate: 32.7 g; Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg ; Carbohydrates: 19 g; Exchanges: 1 Starch, 1/2 Fat
CHICKEN KIEV
Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons herb butter
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup dry bread crumbs
Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g, Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
TURKEY MEATLOAF
Makes 5 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/435.shtml
Ingredients
1/2 lb.ground turkey breast
1/2 lb. ground turkey
1/3 cup ketchup
1 cup unseasoned whole-wheat breadcrumbs
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional, to use as a topping)
Directions
Preheat oven to 350 degrees.
Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.
Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.
Nutritional Information Per Serving: Calories: 278; Protein: 24 g; Fat: 10 g; Sodium: 420 mg; Carbohydrates: 23 g, Exchanges: 1 Bread/Starch, 3 Lean-Meat
CREAM OF POTATO SOUP
Yield: 6 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, diced
1 stalk celery, diced
1 quart chicken stock
1 pound potatoes, peeled and quartered
1/2 teaspoon marjoram
1 cup low-fat (1%) milk
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons fresh parsley, minced
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes, or until the vegetables are tender. Add the chicken stock, potatoes, marjoram, and thyme. Bring to a simmer and cover to cook for 25-30 minutes, or until the potatoes are tender.
Place the mixture in a food processor and blend until smooth. Whisk in the milk until the mixture is then enough. Add the salt and pepper and mix well. Serve with 1 tablespoon of parsley overtop of each bowl.
Nutritional Information Per Serving (About 1 cup): Calories: 121, Fat: 3 g, Cholesterol: 6 mg, Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g, Diabetic Exchanges: 1 Starch, 1/2 Fat
BLUEBERRY PEACH COBBLER
Yield: 10 servings
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
2 pounds peaches, peeled, pitted, thickly sliced
2 cups blueberries
1 tablespoon lemon juice
1/2 cup Splenda sweetener
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Generous pinch ground nutmeg
Sour Cream Cobbler Topping (recipe follows)
Fat-free milk
Directions
Combine peaches and blueberries in 3-quart casserole; sprinkle with lemon juice. Toss with combined Splenda, cornstarch, and spices.
Place Sour Cream Cobbler Topping over casserole; cut several vents. Brush with milk.
Bake at 375 degrees F. until toothpick inserted in cobbler topping comes out clean, 35 to 45 minutes.
SOUR CREAM TOPPING
Ingredients
1-1/4 cups all-purpose flour
2 tablespoons Splenda sweetener
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold margarine, cut into pieces
1/2 cup fat-free sour cream
3-4 tablespoons water
Directions
Combine flour, Splenda, baking powder, baking soda, and salt; cut in margarine until mixture resembles coarse crumbs.
Whisk sour cream and water until smooth; add to flour mixture and mix to form dough. Knead several times until smooth on floured surface; let stand 5 minutes.
Roll dough on floured surface, or between sheets of waxed paper, into circle to fit top of casserole.
Nutritional Information Per Serving (1/10 of recipe): Calories: 173, Fat: 3.8 g, Saturated Fat: 0.7 g, Cholesterol: 0 mg, Sodium: 121 mg, Protein: 3.4 g, Carbohydrate: 32.7 g; Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg ; Carbohydrates: 19 g; Exchanges: 1 Starch, 1/2 Fat
CHICKEN KIEV
Yield: 4 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons herb butter
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup dry bread crumbs
Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g, Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
TURKEY MEATLOAF
Makes 5 servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/435.shtml
Ingredients
1/2 lb.ground turkey breast
1/2 lb. ground turkey
1/3 cup ketchup
1 cup unseasoned whole-wheat breadcrumbs
3/4 cup finely chopped onion
1 tsp. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 large egg
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
Salt and freshly ground black pepper, to taste
3 Tbsp. ketchup (optional, to use as a topping)
Directions
Preheat oven to 350 degrees.
Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.
Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.
Nutritional Information Per Serving: Calories: 278; Protein: 24 g; Fat: 10 g; Sodium: 420 mg; Carbohydrates: 23 g, Exchanges: 1 Bread/Starch, 3 Lean-Meat
CREAM OF POTATO SOUP
Yield: 6 servings
Source: "Cooking with the Diabetic Chef" by Chris Smith
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, diced
1 stalk celery, diced
1 quart chicken stock
1 pound potatoes, peeled and quartered
1/2 teaspoon marjoram
1 cup low-fat (1%) milk
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons fresh parsley, minced
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes, or until the vegetables are tender. Add the chicken stock, potatoes, marjoram, and thyme. Bring to a simmer and cover to cook for 25-30 minutes, or until the potatoes are tender.
Place the mixture in a food processor and blend until smooth. Whisk in the milk until the mixture is then enough. Add the salt and pepper and mix well. Serve with 1 tablespoon of parsley overtop of each bowl.
Nutritional Information Per Serving (About 1 cup): Calories: 121, Fat: 3 g, Cholesterol: 6 mg, Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g, Diabetic Exchanges: 1 Starch, 1/2 Fat
Tuesday, September 9, 2014
Homemade Bread
What is it about homemade bread that makes us feel good? Is it the way it makes the house smell? The way we feel when we pull it from the oven? Who knows. All I know is that it's something very special. Enjoy!
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt ¾ – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
TEXAS MOPPIN' ROLLS
Yield:12 rolls.
I frequently make these to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
PUMPKIN BUBBLE SPICE RING
YIELD:1 ring; about 12 servings.
Ingredients:
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package Fleischmann's RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Directions:
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
BASIC WHITE BREAD
Yield: 2 loaves.
Ingredients:
2 cups warm water
2 packages Fleischmann's Active Dry Yeast
2 tablespoons granulated sugar
1 tablespoon salt
1/4 cup vegetable oil
6 to 6 1/2 cups bread flour, divided
Directions:
Put water in a large bowl. Add yeast; stir to dissolve. Let stand 5 to 10 minutes, or until foamy. Add sugar, salt and oil; stir to mix. Add 5 cups of the flour; mix well. By hand, work in enough of remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic.
Place dough in large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft-free place about one hour, or until doubled in bulk. Punch dough down. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled.
Bake on lower shelf of a preheated 400-degree oven about 35 minutes, or until top is golden brown and bread sounds hollow when lightly tapped. Remove from pans immediately; let cool on wire rack. Yield: 2 loaves.
Note: You could add 1 tablespoon of any dried herb or herb mixture to this dough to make an herb-flavored loaf.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
CINNAMON EGG BREAD
I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.
1 cup milk (or soy milk)
1/2 cup (1 stick) margarine
1/2 tsp. salt
2-3 eggs
1 cup warm (not hot) water
2 Tablespoons honey
2 packages yeast
6 – 7 cups flour
3/4 – 1 cup margarine, melted
2 – 3 cups cinnamon sugar
Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.
Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.
Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.
Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.
Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.
Melt ¾ – 1 cup margarine. Set aside.
With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.
Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
TEXAS MOPPIN' ROLLS
Yield:12 rolls.
I frequently make these to go with chili or homemade spaghetti. Definitely yummy!
2 packages Fleischmann's Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)
PUMPKIN BUBBLE SPICE RING
YIELD:1 ring; about 12 servings.
Ingredients:
2 1/2 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package Fleischmann's RapidRise Yeast
3/4 cup canned pumpkin puree
1/4 cup milk
1 egg, beaten
1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1 cup finely chopped pecans or walnuts, divided
2 (3-ounce) packages cream cheese
Directions:
Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.
Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.
Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.
Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.
Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.
BASIC WHITE BREAD
Yield: 2 loaves.
Ingredients:
2 cups warm water
2 packages Fleischmann's Active Dry Yeast
2 tablespoons granulated sugar
1 tablespoon salt
1/4 cup vegetable oil
6 to 6 1/2 cups bread flour, divided
Directions:
Put water in a large bowl. Add yeast; stir to dissolve. Let stand 5 to 10 minutes, or until foamy. Add sugar, salt and oil; stir to mix. Add 5 cups of the flour; mix well. By hand, work in enough of remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic.
Place dough in large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft-free place about one hour, or until doubled in bulk. Punch dough down. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled.
Bake on lower shelf of a preheated 400-degree oven about 35 minutes, or until top is golden brown and bread sounds hollow when lightly tapped. Remove from pans immediately; let cool on wire rack. Yield: 2 loaves.
Note: You could add 1 tablespoon of any dried herb or herb mixture to this dough to make an herb-flavored loaf.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
Thursday, August 28, 2014
Diabetic Thursday
By now, you've no doubt read (on this blog, per chance?) that diabetic food does not have to be boring by any stretch of the imagination. Here's another round of recipes to prove that. Enjoy!
CREAMY CAULIFLOWER PUREEYield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
This recipe, from Diabetic Gourmet, can be found online at http://diabeticgourmet.com/recipes/html/184.shtml. This is for 4 servings.
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving): Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg; Fat: 2 g; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
SUMMER GARDEN PILAF
Yield: 7 servings; Serving size: 3/4 cup
View Online: http://diabeticgourmet.com/recipes/html/784.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1 cup plus 2 tablespoons (1/3-inch dice) zucchini
1 cup fresh or frozen whole kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried oregano
3 cups cooked brown rice
Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.
Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
CREAMY CAULIFLOWER PUREEYield: 4 servings
Serving size: 3/4 cup
Source: The Eating Well Diabetes Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/87.shtml
Online Recipe: http://diabeticgourmet.com/recipes/html/629.shtml
Ingredients
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Directions
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy.
Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutritional Information Per Serving: Calories: 108; Protein: 4 g; Fat: 7 g; Sodium: 342 mg; Cholesterol: 3 mg; Dietary Fiber: 5 g; Carbohydrates: 10 g; Exchanges: 2 Vegetable, 1-1/2 Fat
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
FRESH CRANBERRY AND WILD RICE STUFFING
This recipe, from Diabetic Gourmet, can be found online at http://diabeticgourmet.com/recipes/html/184.shtml. This is for 4 servings.
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving): Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg; Fat: 2 g; Carbohydrates: 26 g; Exchanges: 2 Starch/Bread
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat
BAKED POTATO PANCAKES
Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.
Ingredients
Canola oil cooking spray
6 medium Yukon Gold potatoes peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
reduced-fat sour cream or applesauce (optional)
Directions
Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.
Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.
Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat
SUMMER GARDEN PILAF
Yield: 7 servings; Serving size: 3/4 cup
View Online: http://diabeticgourmet.com/recipes/html/784.shtml
Source: The Complete Diabetes Prevention Plan
Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1 cup plus 2 tablespoons (1/3-inch dice) zucchini
1 cup fresh or frozen whole kernel corn
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried oregano
3 cups cooked brown rice
Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.
Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Thursday, August 21, 2014
Diabetic Thursday
More yummy meals to dispel the "diabetic food is boring" myth. Enjoy!
PAN-STEAMED ZUCCHINI AND YELLOW SQUASH NOODLES
Yield: 2 pounds; Serves: 10; Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View Online: http://diabeticgourmet.com/recipes/html/610.shtml
Ingredients
1-1/2 pounds zucchini
1-1/2 pounds yellow squash
1 teaspoon butter
1/2 tablespoon minced shallots
1/2 teaspoon minced garlic
2 fluid ounces Vegetable Stock
1 tablespoon minced herbs (use a variety of herbs, such as basil, tarragon, chives, cilantro, thyme, and oregano.)
1/2 tablespoon lemon juice
1/4 teaspoon crushed black peppercorns
Directions
Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.
Heat the butter in a large saute pan. Add the shallots and garlic. Sweat until the shallots are translucent.
Add the squash noodles and stock. Cover the pan and pan steam the squash until tender, about 5 minutes. Drain any excess liquid.
Season with the herbs, lemon juice, and black pepper.
Nutritional Information Per Serving: Calories: 3 ; Protein: 1 g; Fat: 0.5 g; Sodium: 0 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12; Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View Online: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: Calories: 130 ; Protein: 5 g; Fat: 2 ; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
HERB BREAD
Makes one 1-lb loaf, 8 slices; 16 servings (1/2 slice is 1 serving)
View Online: http://diabeticgourmet.com/recipes/html/301.shtml
Ingredients
1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
2 cups Bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dried chives
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Margarine or butter
7/8 cup Water (77-95F)
Directions
Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings.
Nutritional Information Per Serving: Calories: 64; Protein: 2 g; Fat: 1 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 12 gExchanges: 2-1/2 Bread/Starch
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices); Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Carbohydrates: 19 g Exchanges: 1 Starch, 1/2 Fat
LEMON SPIKED GARLIC GREENS
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/269.shtml
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Nutritional Information Per Serving: Calories: 58; Protein: 5.9 g; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Carbohydrates: 7 g; Exchanges: 2 Vegetable
PAN-STEAMED ZUCCHINI AND YELLOW SQUASH NOODLES
Yield: 2 pounds; Serves: 10; Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View Online: http://diabeticgourmet.com/recipes/html/610.shtml
Ingredients
1-1/2 pounds zucchini
1-1/2 pounds yellow squash
1 teaspoon butter
1/2 tablespoon minced shallots
1/2 teaspoon minced garlic
2 fluid ounces Vegetable Stock
1 tablespoon minced herbs (use a variety of herbs, such as basil, tarragon, chives, cilantro, thyme, and oregano.)
1/2 tablespoon lemon juice
1/4 teaspoon crushed black peppercorns
Directions
Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.
Heat the butter in a large saute pan. Add the shallots and garlic. Sweat until the shallots are translucent.
Add the squash noodles and stock. Cover the pan and pan steam the squash until tender, about 5 minutes. Drain any excess liquid.
Season with the herbs, lemon juice, and black pepper.
Nutritional Information Per Serving: Calories: 3 ; Protein: 1 g; Fat: 0.5 g; Sodium: 0 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable
QUINOA PILAF WITH RED AND YELLOW PEPPERS
Yield: 2-1/4 pounds; Serves: 12; Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
View Online: http://diabeticgourmet.com/recipes/html/611.shtml
Ingredients
2-1/2 tablespoons minced shallots
2 tablespoons minced garlic
20 fluid ounces Chicken or Vegetable stock
12 ounces quinoa, well-rinsed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 bay leaf
1 sprig thyme
7 ounces roasted red and yellow peppers, diced
Directions
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers and serve.
Nutritional Information Per Serving: Calories: 130 ; Protein: 5 g; Fat: 2 ; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 22 g; Exchanges: 1 Bread/Starch, 1 Vegetable
CANNELLINI AND CABBAGE SOUP
Makes: 8 Servings (about 1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
View Online: http://diabeticgourmet.com/recipes/html/601.shtml
Ingredients
Vegetable cooking spray
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (15 ounces each) reduced-sodium chicken broth
1 cup water
1 can (15oz) cannellini or Great Northern beans, rinsed, drained
1/2 cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving:Calories: 107; Protein: 7 g; Sodium: 175 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat
HERB BREAD
Makes one 1-lb loaf, 8 slices; 16 servings (1/2 slice is 1 serving)
View Online: http://diabeticgourmet.com/recipes/html/301.shtml
Ingredients
1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
2 cups Bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dried chives
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Margarine or butter
7/8 cup Water (77-95F)
Directions
Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings.
Nutritional Information Per Serving: Calories: 64; Protein: 2 g; Fat: 1 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 12 gExchanges: 2-1/2 Bread/Starch
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices); Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Carbohydrates: 19 g Exchanges: 1 Starch, 1/2 Fat
LEMON SPIKED GARLIC GREENS
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable.
Yield: 4 Servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Online: http://diabeticgourmet.com/recipes/html/269.shtml
Ingredients
Garlic-flavored vegetable cooking spray
1/3 cup finely chopped onion
4 cloves garlic, minced
1-1/2 pounds greens, washed, stems removed, coarsely chopped
1/3 cup water
1-2 tablespoons lemon juice
Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and simmer, covered, until greens are wilted and tender, about 5 to 8 minutes, adding more water if necessary. Season to taste with lemon juice, salt and pepper.
Nutritional Information Per Serving: Calories: 58; Protein: 5.9 g; Fat: 1.7 g; Sodium: 43 mg; Cholesterol: 53.3 mg; Carbohydrates: 7 g; Exchanges: 2 Vegetable
Tuesday, July 8, 2014
Bread of Life
If you've ever been fortunate enough to have homemade bread or rolls, you know how absolutely wonderful they can be. They make the house smell wonderful, and they taste great. Like me, you may have even made homemade bread or rolls. Yes, they take time, but it's usually not that difficult, and well worth the effort. I have one friend, an artist, who frequently mentions on a certain social media site that she's got another loaf or two rising/baking/fresh from the oven. Yum! Enjoy!
BEST HOT CROSS BUNS
Kathy Kingsley, About.com's American Food blog's guide, writes, "When these decorated rolls begin to appear in bakery windows and grocery store shelves, you know that Easter is approaching. But they are never better as the ones you can make at home, and this recipe will produce such great results, you'll want to make them every year — and maybe not just for Easter."
You can view this recipe on her blog here.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: Makes 24
Ingredients:
1/2 cup warm water (105° to 155°F)
2 packages active dry yeast
1/2 cup sugar
1 cup warm milk (105° to 115°F)
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, softened
6 to 6 1/2 cups all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 cup dried currants
1/2 cup chopped dried apricots
Egg wash: 1 large egg white mixed with 1 teaspoon water
Lemon Icing
1 cup sifted confectioners' sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 1/2 tablespoons milk
Preparation:
Pour the warm water into the large bowl of an electric mixer and sprinkle the yeast and 1 tablespoon of sugar over it. Stir to dissolve and let stand until foamy, about 10 minutes.
Add the remaining sugar, warm milk, salt, nutmeg, and butter.
Add 3 cups of the flour, and using the paddle attachment of the mixer, beat at medium speed until smooth and elastic, about 5 minutes. Beat in the eggs one at a time, beating until smooth after each addition.
Beat in the vanilla, currants and apricots and 1 cup more of the flour. Beat until well mixed, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of bowl is formed.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
Place the dough in a large greased bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Punch down the dough. Cover with an inverted bowl and let stand for 10 minutes.
Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Place the balls about 1 1/2 inches apart on a greased baking sheet or pan.
Let the rolls rise until doubled in volume, about 25 to 30 minutes.
Preheat the oven to 375°F. Brush the rolls lightly with the egg wash. With a sharp knife, cut a cross no more than 1/2 inch deep in the top of each roll. Bake the rolls until golden brown, about 20 to 25 minutes. Transfer them to a wire rack and let cool.
Make the icing: In a small bowl, mix together all of ingredients until well blended. Spoon the icing int a party bag fitted with small plain tip, and pipe a cross over the top of each roll. Let the buns stand at least 20 minutes for the icing to set before serving.
CRANBERRY BLUEBERRY MUFFINS
Not really sure where this recipe came from. Probably from some emailing list that I was on years ago...
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar
Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.
Makes 12 muffins.
OATS AND DARK MOLASSES BREAD
Elizabeth Yetter, About.com's Bread Baking's guide, writes, “The touch of Pennsylvania Dutch in me forces me to buy a few jars of blackstrap molasses at the start of ever winter. I use it to make my soft, molasses and ginger cookies and to add to my winter hearty breads. This recipe for oats and molasses bread is very easy to make, very basic, and yet oh so delicious. It is a winter time favorite bread and a good seller during the winter months. The bread can be eaten, buttered, fresh out of the oven. It also makes great toast, peanut butter sandwiches, and you can make it into french bread.”
Yield: 2 loaves; Prep Time: 2 hours, 10 minutes; Cook Time: 35 minutes; Total Time: 2 hours, 45 minutes
Ingredients:
2 cups boiling water
1 cup quick cooking oats
1/2 cup water, room temperature
1 Tbsp or 2 packets (1/2 oz) active dry yeast
2 Tbsp butter or margarine
1/2 cup blackstrap molasses
2 tsp salt
5 cups bread flour, about
2 Tbsp cornmeal for preparing bread pans
Preparation:
In a large bowl, mix boiling water and oats. Let sit for 30 minutes. Do not add the yeast until water and oats are lukewarm. The heat of boiling water will kill the yeast and prevent the bread from rising. Add room temperature water and yeast. Stir. Add butter, molasses, and salt. Stir. Add 3 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into two equal halves. Shape each half into a loaf. Place each loaf into a greased and cornmealed 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake loaves at 375 degrees F for 35 minutes or until the bread is golden brown. Remove each loaf from pan and let cool on rack.
Baking Tips:
To keep bread soft, store in a plastic bag.
To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
CINNAMON APPLE FLAT BREAD
Yield: 12 servings
Source: "Mr. Food's Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
1 pound frozen bread dough, thawed
1/4 cup peach all-fruit spread
4 medium apples, cored, peeled, and thinly sliced
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
On a lightly floured surface, roll out the dough to a 10" x 15" rectangle. With your fingertips, gently spread the dough to cover the pan, and push it up to the edges of the pan, forming a rim. If the dough is too sticky, dust it with your hands lightly with flour.
Spread the fruit spread over the dough, then top with the sliced apples, arranged in a single layer.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the apples. Bake for 20 - 25 minutes, or until the edges are golden.
Remove from the oven and cool slightly in the pan on a wire rack. Slice, and serve warm.
Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1 g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 3 g; Diabetic Exchanges: 2 Carbohydrate
OATMEAL BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/.
Yields 2 loaves.
Ingredients:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Directions:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
BEST HOT CROSS BUNS
Kathy Kingsley, About.com's American Food blog's guide, writes, "When these decorated rolls begin to appear in bakery windows and grocery store shelves, you know that Easter is approaching. But they are never better as the ones you can make at home, and this recipe will produce such great results, you'll want to make them every year — and maybe not just for Easter."
You can view this recipe on her blog here.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: Makes 24
Ingredients:
1/2 cup warm water (105° to 155°F)
2 packages active dry yeast
1/2 cup sugar
1 cup warm milk (105° to 115°F)
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, softened
6 to 6 1/2 cups all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/2 cup dried currants
1/2 cup chopped dried apricots
Egg wash: 1 large egg white mixed with 1 teaspoon water
Lemon Icing
1 cup sifted confectioners' sugar
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 1/2 tablespoons milk
Preparation:
Pour the warm water into the large bowl of an electric mixer and sprinkle the yeast and 1 tablespoon of sugar over it. Stir to dissolve and let stand until foamy, about 10 minutes.
Add the remaining sugar, warm milk, salt, nutmeg, and butter.
Add 3 cups of the flour, and using the paddle attachment of the mixer, beat at medium speed until smooth and elastic, about 5 minutes. Beat in the eggs one at a time, beating until smooth after each addition.
Beat in the vanilla, currants and apricots and 1 cup more of the flour. Beat until well mixed, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of bowl is formed.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
Place the dough in a large greased bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Punch down the dough. Cover with an inverted bowl and let stand for 10 minutes.
Divide the dough into 24 equal portions. Roll each portion into a smooth ball. Place the balls about 1 1/2 inches apart on a greased baking sheet or pan.
Let the rolls rise until doubled in volume, about 25 to 30 minutes.
Preheat the oven to 375°F. Brush the rolls lightly with the egg wash. With a sharp knife, cut a cross no more than 1/2 inch deep in the top of each roll. Bake the rolls until golden brown, about 20 to 25 minutes. Transfer them to a wire rack and let cool.
Make the icing: In a small bowl, mix together all of ingredients until well blended. Spoon the icing int a party bag fitted with small plain tip, and pipe a cross over the top of each roll. Let the buns stand at least 20 minutes for the icing to set before serving.
CRANBERRY BLUEBERRY MUFFINS
Not really sure where this recipe came from. Probably from some emailing list that I was on years ago...
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar
Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.
Makes 12 muffins.
OATS AND DARK MOLASSES BREAD
Elizabeth Yetter, About.com's Bread Baking's guide, writes, “The touch of Pennsylvania Dutch in me forces me to buy a few jars of blackstrap molasses at the start of ever winter. I use it to make my soft, molasses and ginger cookies and to add to my winter hearty breads. This recipe for oats and molasses bread is very easy to make, very basic, and yet oh so delicious. It is a winter time favorite bread and a good seller during the winter months. The bread can be eaten, buttered, fresh out of the oven. It also makes great toast, peanut butter sandwiches, and you can make it into french bread.”
Yield: 2 loaves; Prep Time: 2 hours, 10 minutes; Cook Time: 35 minutes; Total Time: 2 hours, 45 minutes
Ingredients:
2 cups boiling water
1 cup quick cooking oats
1/2 cup water, room temperature
1 Tbsp or 2 packets (1/2 oz) active dry yeast
2 Tbsp butter or margarine
1/2 cup blackstrap molasses
2 tsp salt
5 cups bread flour, about
2 Tbsp cornmeal for preparing bread pans
Preparation:
In a large bowl, mix boiling water and oats. Let sit for 30 minutes. Do not add the yeast until water and oats are lukewarm. The heat of boiling water will kill the yeast and prevent the bread from rising. Add room temperature water and yeast. Stir. Add butter, molasses, and salt. Stir. Add 3 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into two equal halves. Shape each half into a loaf. Place each loaf into a greased and cornmealed 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake loaves at 375 degrees F for 35 minutes or until the bread is golden brown. Remove each loaf from pan and let cool on rack.
Baking Tips:
To keep bread soft, store in a plastic bag.
To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat
CINNAMON APPLE FLAT BREAD
Yield: 12 servings
Source: "Mr. Food's Every Day's a Holiday Diabetic Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/89.shtml
Ingredients
1 pound frozen bread dough, thawed
1/4 cup peach all-fruit spread
4 medium apples, cored, peeled, and thinly sliced
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
On a lightly floured surface, roll out the dough to a 10" x 15" rectangle. With your fingertips, gently spread the dough to cover the pan, and push it up to the edges of the pan, forming a rim. If the dough is too sticky, dust it with your hands lightly with flour.
Spread the fruit spread over the dough, then top with the sliced apples, arranged in a single layer.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the apples. Bake for 20 - 25 minutes, or until the edges are golden.
Remove from the oven and cool slightly in the pan on a wire rack. Slice, and serve warm.
Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1 g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 3 g; Diabetic Exchanges: 2 Carbohydrate
OATMEAL BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/.
Yields 2 loaves.
Ingredients:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Directions:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Wednesday, April 17, 2013
More Diabetic Recipes
Many people, upon learning that they have diabetes, have three immediate questions: How will this change my life? What medications will I need to take? What can I safely eat?
The first two questions are best answered by your doctor, nurse-practitioner, or health care provider, while the third question can be answered by the Registered Dietician that your health care provider has hopefully put you in touch with.
One website that I discovered with my better-half was first diagnosed is Diabetic Gourmet.
Here are some yummy recipes. Enjoy!
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
Find great DESSERT recipes at:
http://diabeticgourmet.com/recipes/Desserts
RECIPE FROM THE ARCHIVE:
Fresh Cranberry and Wild Rice Stuffing
http://diabeticgourmet.com/recipes/html/184.shtml
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
Find great MAIN DISH recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
RECIPE FROM THE ARCHIVE:
Baked Potato Pancakes
http://diabeticgourmet.com/recipes/html/436.shtml
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving)
Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g Exchanges: 1 starch, 1 fruit, 1 fat
Find great MUFFIN recipes at:
http://diabeticgourmet.com/recipes/Breads/Muffins
ANOTHER RECIPE TO TRY:
Fruit Scones
http://diabeticgourmet.com/recipes/html/616.shtml
Raisin-Pumpkin Muffins
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 starch, 1-1/2 fat
Find great DINNER recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
ANOTHER RECIPE TO TRY:
Pumpkin Risotto
http://diabeticgourmet.com/recipes/html/612.shtml
The first two questions are best answered by your doctor, nurse-practitioner, or health care provider, while the third question can be answered by the Registered Dietician that your health care provider has hopefully put you in touch with.
One website that I discovered with my better-half was first diagnosed is Diabetic Gourmet.
Here are some yummy recipes. Enjoy!
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
Find great DESSERT recipes at:
http://diabeticgourmet.com/recipes/Desserts
RECIPE FROM THE ARCHIVE:
Fresh Cranberry and Wild Rice Stuffing
http://diabeticgourmet.com/recipes/html/184.shtml
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
Find great MAIN DISH recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
RECIPE FROM THE ARCHIVE:
Baked Potato Pancakes
http://diabeticgourmet.com/recipes/html/436.shtml
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving)
Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g Exchanges: 1 starch, 1 fruit, 1 fat
Find great MUFFIN recipes at:
http://diabeticgourmet.com/recipes/Breads/Muffins
ANOTHER RECIPE TO TRY:
Fruit Scones
http://diabeticgourmet.com/recipes/html/616.shtml
Raisin-Pumpkin Muffins
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 starch, 1-1/2 fat
Find great DINNER recipes at:
http://diabeticgourmet.com/recipes/Main_Courses
ANOTHER RECIPE TO TRY:
Pumpkin Risotto
http://diabeticgourmet.com/recipes/html/612.shtml
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