Summer Vegetable Soup

July 26, 2014 Leave a Comment
Summer Vegetable Soup

Summer Vegetable Soup

 

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

www.tasteofhome.com

 

This vegetable soup is chock-full of garden goodness, from zucchini and green beans to celery and potato, but it’s the turmeric that gives it a tasty new twist.  * This recipe is Diabetic Friendly! *

             Edith Ruth Muldoon                                                       Baldwin, New York 

       

Summer Vegetable Soup Recipe

Summer Vegetable Soup

1 small onion, quartered and thinly sliced

1 Tbsp. olive oil

4 cups reduced-sodium chicken or vegetable broth

1 cup sliced zucchini

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

½ cup diced peeled red potato

½ cup cut fresh green beans (2 inch pieces)

½ cup chopped peeled tomato

¼ tsp. pepper

1/8 tsp. ground turmeric

¼ cup chopped celery leaves

2 Tbsp. tomato paste

 

In a large saucepan, sauté onion in oil until tender.  Add the next eight ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Stir in celery leaves and tomato paste.  Cover and let stand for 5 minutes before serving.     4 serving

 

(Recipe for Summer Vegetable Soup was on www.tasteofhome.com, 2014)

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Beginner’s Indian Curry

April 14, 2014 Leave a Comment
Beginner's Indian Curry

Beginner’s Indian Curry

 

This recipe, Beginner’s Indian Curry is from Diabetic Connect.  This spicy and creamy curry is as tasty as it is easy.

Beginner’s Indian Curry Recipe

Beginner’s Indian Curry

½ tsp. mustard seeds, crushed

¼ tsp. cumin seeds, crushed

1 cup canned diced tomato, drained

1 Tbsp. vegetable oil

¼ tsp. ground turmeric

1/4 tsp. ground red chili

¼ tsp. salt

1 lb. (about 1 ¾ cups) cubed cooked chicken breast

¾ cup light coconut milk

 

Heat a large skillet over medium heat.  Add the mustard and cumin seeds.  Cook 2 minutes or until seeds are fragrant, stirring frequently.  Combine the tomato and oil in a small bowl.  Add to the seeds.  Cook 1 minute, stirring constantly.

Stir in the turmeric, red chili and salt.  Cook, stirring for another minute.

Add chicken and cook for 1 minute.  Stir in coconut milk; cover.  Simmer over low heat 10 minutes or until chicken is cooked through.

Serve hot, spooned over warm basmati rice.

 

(Recipe for Beginner’s Indian Curry came from Diabetic Connect, 2014)

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Shrimp with Mango & Basil

April 11, 2014 Leave a Comment
Shrimp with Mango & Basil

Shrimp with Mango & Basil

 

This recipe, Shrimp with Mango & Basil is from Diabetic Connect.  This one-pan stir fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy and spicy basil.  It’s guaranteed to evoke dinnertime oohs and ahhs.  Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish.  Use pre-peeled shrimp to make preparation a breeze.

Shrimp with Mango & Basil Recipe

Shrimp with Mango & Basil

1 lb. raw shrimp (21-25 per pound), peeled and deveined, tails left on

¼ tsp. salt

¼ –  ½ tsp. cayenne pepper

¼ tsp. ground turmeric

1 Tbsp. extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into ½ inch cubes

1 bunch scallions, green tops only, thinly sliced

¼ cup firmly packed fresh basil leaves, finely chopped

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl.  Cover; refrigerate for about 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn pink, about 1 minute.  Flip them over and cook for 1 minute.

Add mango, scallion greens and basil and cook, stirring until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.   Enjoy!             4 serving

** Serve with rice and vegetable.

 

(Recipe for Shrimp with Mango & Basil came from Diabetic Connect, 2014)

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Barbecued Chicken

July 1, 2013 Leave a Comment
Barbecued Chicken

Barbecued Chicken

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

www.tasteofhome.com

 

My family truly loves this recipe.  We don’t fry foods much anymore and prefer to barbecue, so I adapted my mother’s recipe for barbecue sauce to suit our tastes.  Every summer, we have a neighborhood cookout.  I take this chicken and watch it disappear!

Linda Scott                                                                                          Hahira, Georgia

 

Barbecued Chicken Recipe

Barbecued Chicken

Spice Rub  –  2 Tbsp. onion powder

4 tsp. salt or salt substitute

1 Tbsp. paprika

2 tsp. garlic powder

1 ½ tsp. chili powder

1 ½ tsp. pepper

¼ tsp. ground turmeric

Pinch cayenne pepper

Sauce:   2 cups ketchup

3 Tbsp. brown sugar

2 Tbsp. dried minced onion

2 Tbsp. thawed orange concentrate

½ tsp. liquid smoke, optional

Pat chicken dry.  In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce.  Rub remaining spice rub on all sides of chicken.

Grill chicken, uncovered, over medium heat 20 minutes, skin side down.  Meanwhile, combine all sauce ingredients; stir in reserved spice rub.  Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.            8 servings

(Recipe for Barbecued Chicken was in tasteofhome.com)

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