Enjoy!
FLORIDA STRAWBERRY KUMQUAT SALAD
This yummy recipe comes from a Authentic Florida, a fantastic blog put out by Robin Draper. Her blog was voted 2015 Blog of the Year and 2015 Best Travel Blog at the Orlando (Fla.) Sunshine Awards. Years ago, my family had lived in a house that had a kumquat tree in the side yard, as well as many fruit trees. My oldest son used to pick the kumquats off the tree and eat them like candy.
This recipe serves four as a main course, and can be found online – along with photos and commentary – at http://www.authenticflorida.com/authentic-living/cuisine/florida-strawberry-kumquat-salad/.
Salad Ingredients
1 pint of strawberries
1 pint of kumquats (Nagami, oval shaped, found in most grocery stores)
1 kale bunch (fresh or cut in pieces in bags), or arugula
1/2 cup of raw, unsalted sliced almonds
3 Tbsp. fresh mint (3-4 sprigs), diced (or sliced in strips)
For the Vinaigrette
1/4 cup of balsamic vinegar
1/2 cup of olive oil
2 Tablespoons minced shallots (one large shallot)
Steps
Preheat oven to 350 degrees. Spread the almonds on a baking sheet and bake in the oven until toasted 5-10 minutes. (Tip: set a timer to keep watch). Let cool.
Meanwhile, rinse the kale, pat dry and remove the stem of the kale (if not already removed), take the leaves of the kale, roll like a cigar and cut thin strips. Place in a large bowl.
Note: Kale can be purchased as a bunch or pre-cut in bags. If purchased in a bunch, remove stem, roll the leaves and cut in strips.
Next, rinse 6-8 strawberries, remove the stems and thinly slice the strawberries. Set aside.
Then, rinse 8-10 kumquats. Pat dry. Next, with a sharp knife, thinly slice off the ends. Carefully cut the kumquat in thirds. The middle slice will have the most seeds and you’ll want to take the point of the knife and remove the seeds. Set aside.Take the kale salad greens, sprinkle the strawberries, kumquats, mint, and almonds.
Making the Vinaigrette
For the dressing, in a bowl, pour 2 tablespoons of minced shallots, add 1/4 cup of balsamic vinegar, and whisk in 1/2 cup of olive oil. Pour over the salad (you may not need all of it), and toss the salad before serving.
BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO
This recipe starts off, “Jazz up these tasty burgers with avocado-lime mayo and you'll have a vegetarian sandwich that even die-hard meat eaters will love.”
Yield: 4 servings. Serving size: 1 burger.
Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful
Recipes Made with Canola Oil" from the American Diabetes Association and Canola
Find this recipe at: http://diabeticgourmet.com/recipes/html/1219.shtml
Ingredients
Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30
1 Tbsp fresh lime juice
1 Tbsp water
1/4 cup chopped fresh cilantro leaves
Burgers
1 can (15 oz) black beans, rinsed and drained
1/2 of (15 oz) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper
1/3 cup quick-cooking oats
2 large egg whites
1 Tbsp canola oil
1/8 - 1/4 tsp cayenne pepper
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)
Directions
Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
To assemble, spoon 1 Tbsp canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges. Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.
Nutritional Information Per Serving: Calories: 300; Protein: 19 g; Fat: 12 g; Sodium: 785 mg; Cholesterol: 0 mg; Saturated Fat: 1.8 g; Dietary Fiber: 10 g; Carbohydrates: 33 g
COCONUT CUSTARD PIE
This recipe begins, “A baked custard pie with less calories because it's sweetened with Equal and made with 2% milk. For added coconut flavor use the optional coconut extract.”
Serves: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/987.shtml
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
* May substitute 24 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. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information Per Serving: Calories: 194; Protein: 6 g; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg ; Carbohydrates: 19 g; Exchanges: 1/2 milk, 1/2 starch, 2 fat
TANGERINE-GLAZED POLTENTA CAKE
This comes from page 87 of the November/December 2007 issue of Vegetarian Times. The recipe begins, “This uniquely delicious dessert is bound to delight your guests.” Serves 12.
To view this online, click here.
Tangerine Syrup and Cake
2/3 cup fresh tangerine juice
3 Tbs. sugar
1/2 cup slivered almonds
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 tsp. finely chopped fresh rosemary
2 tsp. grated tangerine zest
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter
4 large eggs
3/4 cup low-fat sour cream
Glaze
1 Tbs. whole rosemary leaves
1 cup confectioners’ sugar
1/4 cup low-fat sour cream
2 Tbs. fresh tangerine juice
1/2 tsp. grated tangerine zest
To make Tangerine Syrup: Combine fresh tangerine juice and 3 Tbs. sugar in bowl until sugar dissolves. Set aside.
To make Cake: Preheat oven to 350˚F. Spread slivered almonds on baking sheet and toast in oven 7 minutes, or until browned. Chop fine, and set aside.
Coat 9-inch springform pan with cooking spray. Combine flour, cornmeal, rosemary, tangerine zest, baking powder, baking soda, salt, and chopped almonds in bowl. Set aside. Beat sugar and butter with electric mixer until creamy. Beat in eggs one at a time, then sour cream. Beat in flour mixture until smooth. Spread in prepared pan, and bake 1 hour, or until toothpick inserted in center comes out clean. Cool 5 minutes. Unmold, and invert on wire rack.
Poke holes all over top of cake with wooden skewer while still hot. Brush top and sides of cake with Tangerine Syrup until all syrup is absorbed. Cool.
To make Glaze: Blanch rosemary leaves 1 minute in boiling water. Drain, refresh under cold water, and pat dry. Whisk together remaining ingredients in bowl. Arrange rosemary leaves over top of cake. Spread Tangerine Glaze on top of cake with spatula. Let stand 2 hours before serving.
nutritional information Per Slice: Calories: 241; Protein: 4 g; Total Fat: 9.5 g; Saturated Fat: 4.5 g; Carbohydrates: 36 g; Cholesterol: 66 mg; Sodium: 135 mg; Fiber: 1 g; Sugar: 24 g
STIR-FRIED BEET GREENS, TOFU AND BEETS
This comes from Martha Rose Shulman in The New York Times' Cooking e-newsletter. Martha writes, “I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.” Time: 15 minutes; Serves 4
To view this online, along with the beautiful photo of this, click here.
Ingredients
1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it’s fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock
Preparation
Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok. Have the other ingredients in separate containers within arm’s reach of your wok.
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.
Tip: Advance preparation: The stir-fry is last minute but you can prepare all the ingredients hours ahead.
VEGAN CREAM OF ASPARAGUS SOUP
This recipe comes from Jolinda Hackett, About.com's Vegetarian Food guide. She writes, “With just four ingredients plus a little salt and pepper to taste, this is a very simple and basic vegan cream of asparagus soup recipe. Be sure to use a vegan margarine to make sure your asparagus soup is completely vegan and dairy-free.”
To view this recipe online, click here.
Ingredients
1 cup water or vegetable broth
1 bunch fresh asparagus
2 tbsp vegan margarine
2 tbsp flour
1 3/4 cups soy milk
salt and pepper to taste
Preparation
Blanch asparagus in water or vegetable broth for just a few minutes until asparagus is tender, but not soft and overcooked. Drain, reserving the cooking liquid, and set aside.
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.
