Meatball and Barley Soup

October 18, 2015 Leave a Comment
Meatball and Barley Soup

Meatball and Barley Soup

This recipe, Meatball and Barley Soup, its October 4, 2015…and it is COLD outside.  I think that it is time for SOUP.  Try this soup…it has barley, cannellini beans, escarole and ground pork…and other ingredients.

 

Meatball and Barley Soup Recipe

 

Meatball and Barley Soup

1 Tbsp. olive oil

2 medium carrots, peeled and diced

2 ribs celery, diced

1 cup diced onion

1 cloves garlic, finely diced

6 cups low-sodium chicken broth

1 ¼ cups barley

1 lb. ground pork

¾ cup shredded Parmesan cheese, plus more for garnish

2 Tbsp. fresh chopped parsley

1 ½ tsp. salt

½ tsp. pepper

1 (15 ½ oz.) can cannellini beans, drained and rinsed

8 cups roughly chopped escarole (first, wash well)

 

In a large pot, heat oil over medium heat.  Add carrots, celery and onion; cook 10 minutes.  Stir in garlic and cook 2 minutes.  Add broth, 2 cups water and barley.  Bring to a boil.  Reduce heat to medium-low, cover and cook 25 minutes.

Meanwhile, mix together ground pork, ¼ cup Parmesan, and the parsley, ¼ teaspoon salt and ¼ teaspoon pepper.  Roll into 30 meatballs, about 1 tablespoon each.

Drop meatballs into soup.  Stir in beans.  Return to a simmer and cook 5 minutes.  Stir in escarole and remaining ½ cup Parmesan, 1 ¼ teaspoon salt and ¼ teaspoon pepper.  Ladle into bowls and garnish with grated Parmesan, if desired.

 

(Recipe for Meatball and Barley Soup, 2015)

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Chicken Honey Nut Stir-Fry

July 22, 2015 Leave a Comment
Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.

 

Chicken Honey Nut Stir-Fry Recipe

 

Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice

 

In a wok or large skillet heat 1 teaspoon of oil over high heat.  Add carrot and celery; stir-fry for 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch.  Add soy sauce, honey and ginger; whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened.  Cook for 1 minute more.  Top with cashews and green onion.  Serve over hot cooked brown rice.        2 servings

 

(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)

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Pineapple Pork Fried Jasmine Rice

July 19, 2015 Leave a Comment
Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.

 

Pineapple Pork Fried Jasmine Rice Recipe

 

Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro

 

In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings

 

(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)

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Saucy Creole Shrimp

April 21, 2015 Leave a Comment
Saucy Creole Shrimp

Saucy Creole Shrimp

 

After looking through 6 magazines, I came across this recipe, Saucy Creole Shrimp; it reminded me of a dish my mother made every year for my birthday. ..Shrimp Creole.

 

Saucy Creole Shrimp Recipe

 

Saucy Creole Shrimp

4 Tbsp. butter

2 stalks, finely chopped

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 tsp. salt-free Creole seasoning

¼ cup flour

2 medium tomatoes, chopped

8 oz. clam juice

1 ½ lbs. peeled, deveined shrimp (16 to 20 count)

1 Tbsp. Worcestershire sauce

1 Tbsp. Louisiana-style hot sauce, plus more for serving

1 ½ cups white rice, cooked (or brown rice, which I would use)

 

In 5 quart saucepot, melt butter on medium heat.  Add celery, green pepper, onion and Creole seasoning.  Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables.  Cook 2 minutes, stirring.  Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits.  Stir in clam juice.  Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce.  Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally.  Sauce over rice with additional hot sauce, if desired.        6 serving

 

(Recipe for Sauce Creole Shrimp was in a magazine)

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Contest-Winning New England Clam Chowder

March 8, 2015 Leave a Comment

 

Contest-Winning New England Clam Chowder

Contest-Winning New England Clam Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder!  Since these aren’t readily available, the canned clams are perfectly acceptable.  This recipe is Diabetic Friendly!!

             Sandy Larson                                                             Port Angeles, Washington

 

Contest-Winning New England Clam Chowder Recipe

 

Contest-Winning New England Clam Chowder

4 center-cut bacon strips

2 celery ribs, chopped

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 oz.) clam juice

3 tsp. reduced-sodium chicken bouillon granules

¼ tsp. white pepper

¼ tsp. dried thyme

1/3 cup flour

2 cups fat-free half-and-half, divided

2 can (6 ½ oz.) chopped clams, undrained

 

In a Dutch, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Sauté celery and onion in the drippings until tender.  Add garlic; cook 1 minute longer.  Stir in the potatoes, water, clam juice, bouillon, pepper and thyme.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

Stir in clams and remaining half-and-half; heat through (do not boil).  Crumble the reserved bacon; sprinkle over each serving.        5 servings

 

(Recipe for Contest-Winning New England Clam Chowder was in www.tasteofhome.com, 2015)

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Cranberry & Herb Turkey Burgers

July 6, 2014 Leave a Comment
Cranberry & Herb Turkey Burgers

Cranberry & Herb Turkey Burgers

 

This recipe, Cranberry & Herb Turkey Burgers is from Diabetic Connect.  Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat.  The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course.  With sage and thyme, call it a summery answer to Thanksgiving dinner.

 

Cranberry & Herb Turkey Burgers Recipe

Cranberry & Herb Turkey Burgers

¼ cup plus t Tbsp. whole-wheat couscous

½ cup boiling water

2 Tbsp. extra-virgin olive oil

1 small onion, finely chopped

1 stalk celery, minced

1 Tbsp. chopped fresh thyme

1 ½ tsp. chopped fresh sage

½ tsp. salt

½ tsp. ground pepper

¼ cup dried cranberries, finely chopped

1 lb. 93% lean ground turkey

 

Place couscous in a large bowl.  Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes.  If grilling the burgers, preheat grill to medium-high.

Meanwhile, heat oil in a large skillet over medium heat.  Add onion and cook, stirring, for 1 minute.  Add celery; cook, stirring, until softened, about 3 minutes.  Add thyme, sage, salt and pepper; cook cranberries and stir to combine.  Let cool for 5 minutes.  Add turkey and stir until combined; do not over mix.  Form the mixture into 6 patties.

To cook on the stovetop:  Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set oven to medium-high heat for 2 minutes.  Add the patties, reduce heat to medium, and cook for 4 minutes.  Turn and cook on the other side for 2 minutes.  Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.  (An instant-read thermometer inserted in the center should read 165 F.)

To grill:  Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.  Serve immediately.         6 patties

 

(Recipe for Cranberry & Herb Turkey Burgers came from Diabetic Connect, 2014)

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Chicken Wild Rice Soup

April 5, 2014 Leave a Comment
Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Lemon Chicken Stir Fry

April 1, 2014 Leave a Comment
Lemon Chicken Stir Fry

Lemon Chicken Stir Fry

 

This recipe, Lemon Chicken Stir Fry is from Diabetic Connect.  Go deliciously Asian tonight with this sensational stir fry!  Our recipe includes a simple option to cut carbs by replacing some of the rice.

Lemon Chicken Stir Fry Recipe

Lemon Chicken Stir Fry

1 Tbsp. olive oil

1 Tbsp. sesame oil

1 ½ lbs. skinless, boneless chicken breast cut into strips

2 tsp. fresh minced ginger

½ cup sliced red and green peppers

1 cup sliced carrots, celery, onions

1 lemon juice (approx. ¼ cup)

2 Tbsp. Ponzu soy sauce

2 Tbsp. light brown sugar

¼ cup water

1 Tbsp. cornstarch

3 cups cooked rice

½ head of cauliflower

½ cup sliced scallions

Prepare rice according to directions on package.  If you want to reduce the carbs in the rice, cut the rice amount in half.  Once it is cooked, take ½ a head of cauliflower and place in food processor.  Pulse until it is in small granular pieces.  Mix with your hot rice and let it steam.  Do not cook the cauliflower.

While your rice is cooking heat the oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes.  Remove from the pan and set aside.

Heat the sesame oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger.  Stir fry for about 6 minutes until tender crisp.

While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and cornstarch in a small bowl.  Set aside.

Add chicken back to the pan and mix with vegetables.  Whisk your lemon juice mixture again and add to your wok or skillet.  Stir fry until sauce begins to thicken, about 2-3 minutes.  Continue to stir to coat well with sauce.

Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.

 

(Recipe for Lemon Chicken Stir Fry came from Diabetic Connect, 2014)

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Creamy Reuben Soup

March 17, 2014 Leave a Comment
Creamy Reuben Soup

Creamy Reuben Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I had a professor in college who loved Reuben sandwiches.  When he got the flu, I came up with this creamy soup.  He loved it!

** St. Patrick’s Day is March 17th  **

                Jay Davis                                                                             Knoxville, Tennessee

 

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

 

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

Reduce heat to low.  Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil).  Stir in cheese until melted.           5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)

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Appetizer Wreath

December 22, 2013 Leave a Comment
Appetizer Wreath

Appetizer Wreath

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have lots of fun with this festive appetizer wreath.  I often place a bowl of bowl of stuffed olives in the center.

         Shirley Privratsky                                                            Dickinson, North Dakota

 

Appetizer Wreath Recipe

Appetizer Wreath

 

2 tubes (8 oz. each) refrigerated crescent rolls

1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup sour cream

1 tsp. dill weed

1/8 tsp. garlic powder

1 ½ cups chopped fresh broccoli florets

1 cup finely chopped celery

½ cup finely chopped sweet red pepper

Celery leaves

 

Remove crescent dough from packaging (DO NOT UNROLL).  Cut each tube into eight slices.  Arrange in an 11 inch circle on an ungreased 14 inch pizza pan.

Bake at 375 F for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.

16 servings

(Recipe for Appetizer Wreath was on www.tasteofhome.com, 2013)

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