Sweet Potato Casserole

November 22, 2013 Leave a Comment
Sweet Potato Casserole

Sweet Potato Casserole

 

This recipe is from Diabetic Connect, you can make this Sweet Potato Casserole, just in time for Thanksgiving, 2013.  You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish.  This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.

Sweet Potato Casserole Recipe

Sweet Potato Casserole

8 medium sweet potatoes, peeled and cubed

1/3 cup orange juice

¼ cup half & half

1 egg white

3 Tbsp. coconut oil

2 Tbsp. Splenda brown sugar

1 ¼ tsp. vanilla

¾ tsp. cinnamon

¾ tsp. nutmeg

¼ tsp. salt

¼ cup chopped pecans

Zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 F.  Grease a medium sized casserole dish and set aside.

When potatoes are done, strain them and pour into a large bowl.  Add orange juice and half & half and whip with a hand mixer.  Add the egg white, coconut oil and sugar, and beat until well mixed.  Add the vanilla, salt, cinnamon and nutmeg and blend.

Pour the potatoes into prepared casserole dish and top with pecans and orange zest.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional.

Remove approximately 18 servings of ½ cup.

(Recipe for Sweet Potato Casserole came from Diabetic Connect, 2013)

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Roasted Butternut Squash & Rice Salad

November 21, 2013 Leave a Comment
Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

 

We have end-of-season picnics for my son’s flag football team.  This makes enough to serve plenty of hungry boys and their families.

          Dolores Deifel                                                                   Mundelein, Illinos

 

Roasted Butternut Squash & Rice Salad Recipe  

Roasted Butternut Squash & Rice Salad

3 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. kosher salt

1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes

2 cups uncooked jasmine rice

2 large sweet red peppers, cut into ½ inch pieces

1 cup pine nuts, toasted

6 green onions, thinly sliced

3 Tbsp. snipped fresh dill

3 Tbsp. coarsely chopped fresh parsley

Dressing:   ½ cup olive oil

3 Tbsp. red wine vinegar

1 tsp. kosher salt

¼ tsp. pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt.  Add squash; toss to coat.  Transfer to a greased, foil-lined 15x10x1 inch baking pan.  Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally.  Cool completely.

Meanwhile, cook rice according to package directions.  Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat.  Serve at room temperature.  Cover and refrigerate leftovers.            12 servings (3/4 cup each)

 

(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)

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Upside-Down Crab Quiche

November 20, 2013 Leave a Comment
Upside-Down Crab Quiche

Upside-Down Crab Quiche

 

Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).

 

Upside-Down Crab Quiche Recipe

Upside-Down Crab Quiche

Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

½ cup light sour cream

½ cup fat-free milk

¼ tsp. black pepper

1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed

1/3 cup bottled roasted red sweet peppers, drained and chopped

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

1 recipe pastry cutouts (below)

Preheat oven to 325 F.  Coat six (6) 6 oz. custard cups or ramekins with cooking spray.  Set aside.  In a large bowl whisk together eggs, sour cream, milk and black pepper.  Stir in crabmeat, roasted peppers and parsley.

Divide egg mixture among prepared custard cups.  Place cups on a baking sheet.  Bake for 30 to 35 minutes or until a knife inserted in center comes out clean.  Remove from oven.

Meanwhile, prepare pastry cutouts.  Place cutouts on a baking sheet.  When quiches are done baking, increase oven temperature to 450 F.  Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned.  Place each baked cutouts on top of a quiche.  Let stand for 10 minutes before serving.

Pastry Cutouts:  In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt.  Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size.  Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork.  Push moistened dough to the side of the bowl.  Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total).  Form dough into a disk.  On a lightly floured surface roll dough from center to edges to 1/8 inch thick.  Using 3 to 4 inch cookie cutters, cut out dough into six shapes.  Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.

 

(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)

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Cheese and Pepper Soup

November 19, 2013 Leave a Comment
Cheese and Pepper Soup

Cheese and Pepper Soup

 

Every time we have a church fellowship supper, people ask me to bring this soup.  I don’t mind making it over and over – it’s so easy to prepare!  I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.

Cheese and Pepper Soup Recipe

Cheese and Pepper Soup

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1 cup thinly sliced green onions

2 cups water

1 medium onion, chopped

¾ cup butter, cubed

1 cup plus 2 Tbsp. flour

4 cups milk

4 cups chicken broth

1 jar (15 oz.) process cheese sauce

1/8 tsp. cayenne pepper

Salt and pepper to taste

1 Tbsp. prepared mustard

 

Combine carrots, celery and green onion in water; cook until tender.  Set aside.

Sauté onion in butter until limp; stir in the flour and blend well.  Do not brown.   Combine milk and broth; bring to boil.  Whisk in onion/flour mixture.  Add cheese, cayenne, salt and pepper if desired, and mustard.  Slowly stir in vegetables and water they were cooked in.  Bring just to a boil; serve immediately.  Add cayenne gradually to taste.        12 servings

 

(Recipe for Cheese and Pepper Soup came from tasteofhome.com)

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Mashed Potatoes with Garlic-Olive Oil

November 15, 2013 Leave a Comment

 

Mashed Potatoes with Garlic-Olive Oil

Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list.  To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes.

                Emory Doty                                                                        Jasper, Georgia

 

Mashed Potatoes with Garlic-Olive Oil Recipe

 

Mashed Potatoes with Garlic-Olive Oil

4 lbs. red potatoes, quartered

½ cup olive oil

2 garlic cloves

2/3 cup heavy whipping cream

¼ cup butter, softened

2 tsp. salt

½ tsp. pepper

2/3 to ¾ cup whole milk

3 green onions, chopped

¾ cup grated Parmesan cheese, optional

 

Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, for 15-20 minutes or until tender.  Meanwhile, place oil and garlic in a small food processor; process until blender.

Drain potatoes; return to pan.  Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency.  Stir in green onions.  Serve with garlic olive oil and, if desired cheese.

12 servings (3/4 cup each)

 

(Recipe for Mashed Potatoes with Garlic-Olive Oil came from Taste of Home (tasteofhome.com)

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Cranberry Apple Stuffed Pork Loin

November 14, 2013 Leave a Comment
Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

 

This Cranberry Apple Stuffed Pork Loin is from Diabetic Connect.  This dish can be made as part of your Thanksgiving dinner.  Try it – I think you’ll like it.

Cranberry Apple Stuffed Pork Loin Recipe

 

Cranberry Apple Stuffed Pork Loin

3 lb. pork loin roast

½ tsp. salt

½ tsp. pepper

1/3 cup craisins

¾ cup boiling water

1 cup almond meal/flour

½ cup chicken stock

1 small green apple, diced

1/3 cup chopped walnuts

3 Tbsp. minced shallots

1 Tbsp. pure maple syrup

2 tsp. fresh minced rosemary

2 tsp. Italian seasoning

Preheat the oven to 325 F.   Lightly grease 9×13 baking dish with olive oil.

Cut into the roast lengthwise, a little more than halfway through.  Then turn your knife horizontally and cut halfway toward one side, turn the knife the other way, and cut halfway to the other side (like an upside down “T”).  Unroll, slicing a little as you go so you have a large rectangle roughly the same thickness.

Lay plastic wrap over the meat and pound it with a meat tenderizer, as thinly as possible, then cut small cuts over the surface of the meat.  Salt and pepper the meat.

In a small bowl, combine the craisins and boiling water together and set aside.

In another small bowl, combine the almond meal and chicken broth and set aside.

Drain the craisins and add to the apple mixture.  Add the almond meal with broth and stir to combine.   Spread the “stuffing” evenly over the pork roast.

Beginning at one small end, tightly roll the pork roast.  Tie with kitchen thread to secure.  Place seam side down in the baking dish and bake uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 145 F.

Remove from oven and let rest for 10 minutes.  Slice and serve.

 

(Recipe for Cranberry Apple Stuffed Pork Loin came from Diabetic Connect, 2013)

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Chicken Asparagus Soup

November 12, 2013 Leave a Comment
Chicken Asparagus Soup

Chicken Asparagus Soup

 

Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother.  I have fond memories of chopping veggies and cooking with her as a child.

         Sandy Clayton                                              Visalia, California                                                                          

 

Chicken Asparagus Soup Recipe

Chicken Asparagus Soup

2 lb. thin fresh asparagus

2 large potatoes, peeled, and diced

1 large onion

2 celery ribs, chopped

1 medium carrot, chopped

2 tsp. dried parsley flakes

1 garlic clove, minced

2 Tbsp. canola oil

2 cans (14 ½ oz. each) chicken broth

1 tsp. salt

½ tsp. pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

Shaved Parmesan cheese, optional

 

Cut tips from asparagus spears; set aside.  Place stalks in a large skillet; cover with water.  Bring to a boil.  Reduced heat; cover and simmer for 40 minutes.  Strain, reserving 4 cups cooking liquid.  Discard stalks.

In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender.  Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Discard bay leaf.  Cool slightly.

In a blender, cover and puree soup in batches until smooth.  Return to the pan.  Add the chicken, cream, remaining pepper and reserved asparagus tips.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender.  Garnish with Parmesan cheese if desired.             10 servings

 

(Recipe for Chicken Asparagus Soup came from tasteofhome.com)

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Stuffed Pork Tenderloin with Orange-Peanut Sauce

November 11, 2013 Leave a Comment
Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

 

The combination of peanuts, pork and napa cabbage give this roast an Asian feel.  The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.

Stuffed Pork Tenderloin with Orange-Peanut Sauce Recipe

Stuffed Pork Tenderloin with Orange-Peanut Sauce

3 tsp. canola oil, or extra virgin olive oil, divided

4 cloves garlic, minced

4 cups thinly sliced napa cabbage (about 8 oz.)

2 Tbsp. water

½ tsp. salt, divided

1/3 cup orange juice

3 Tbsp. orange marmalade

3 Tbsp. chunky peanut butter, preferably natural

1 Tbsp. Dijon mustard

1 ¼ Lb. pork tenderloin, trimmed

Fresh ground pepper, to taste

 

Preheat oven to 400 F.   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.  Stir in cabbage, water and ¼ teaspoon salt.  Cook, stirring, until the cabbage is wilted, 3 to 5 minutes.  Drain cabbage and set aside to cool.

**Whisk orange juice, marmalade, peanut butter and mustard in a small saucepan.  Cook over medium heat until smooth and bubbling, 3 to 5 minutes.  Remove from the heat and set aside.

Place tenderloin on a piece of plastic wrap.  To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half a half inch of the opposite side.  Open like a book.  Cover with more plastic wrap and gently pound with a mallet or heavy skillet until ½ inch thick.

Squeeze the cabbage to remove excess liquid and place in a medium bowl.  Add 3 tablespoons of the orange-peanut sauce and mix until thoroughly coated.  (Reserve remaining sauce.)  Spread the cabbage mixture lengthwise down the center of the pork.  Roll the pork, jelly-roll style, to create a long cylinder; tie kitchen string around it in several spots to keep it rolled.   Season with the remaining ¼ teaspoon salt and pepper.

Heat the remaining 2 teaspoons oil in a large, nonstick, overproof skillet over medium-high heat.  Add the pork and brown on all sides, about 6 minutes.  Transfer to pan to oven.

Roast the pork until just cooked through and an instant-read thermometer resisters 155 F. when inserted into the center, 15 to 20 minutes.  Let rest 5 minutes.  Meanwhile, reheat the reserved sauce over low heat.  Remove string, slicing pork and serve with a drizzle of sauce.

If preparing ahead of time:  Prepare through Step 3 (**)  Refrigerate overnight in airtight containers.

 

(Recipe for Stuffed Pork Tenderloin with Orange-Peanut Sauce came from Diabetic Connect, 2013)

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Herbed Tomato Bisque

November 7, 2013 Leave a Comment
Herbed Tomato Bisque

Herbed Tomato Bisque

 

This would be great to chase away the chill on a stormy night.  This creamy tomato soup has a hint of sweetness from honey and great herb flavor.

                Dawn Richard                                           Princeton, MN

 

Herbed Tomato Bisque Recipe

Herbed Tomato Bisque

1 medium onion, finely chopped

¼ cup butter, cubed

¼ cup flour

1 tsp. dill weed

1 tsp. dried oregano

3 cups chicken broth

3 cans (14 ½ oz. each) diced tomatoes, undrained

¼ cup minced fresh parsley

2 Tbsp. honey

¾ tsp. salt

¾ tsp. white pepper

1 ½ cups half-and-half cream

 

In a large saucepan, sauté onion in butter until tender.  Stir in the flour, dill and oregano until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the tomatoes, parsley, honey, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Stir in cream; heat through.                   8 servings

 

(Recipe for Herbed Tomato Bisque came from Taste of Home (tasteofhome.com)

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Sam and Omie’s Clam Chowder

November 5, 2013 Leave a Comment

 

Sam and Omie's Clam Chowder

Sam and Omie’s Clam Chowder

Richard Wiese, host of the TV series “Born to Explore”, shares a recipe for “Sam and Omie’s Clam Chowder”, a North Carolina Outer Bank’s and fall favorite:

 

Sam and Omie’s Clam Chowder Recipe

 

Sam and Omie’s Clam Chowder

7 strips bacon

2 cups chopped onions

2 cups chopped celery

4 lbs. diced potatoes

8-10 cups clam juice

4 clove chopped garlic

1 dash Italian seasoning

Salt and pepper to taste

8-10 cups chopped clams

 

Brown bacon then remove from pot, add veggies, garlic, seasonings.  Wait until all softens, then add clam juice.

Bring to a boil; and add potatoes and chopped clams.

 

(Recipe for Sam and Omie’s Clam Chowder was in USA Today, November 3, 2013)

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