Here are today's six recipes. Enjoy!
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 small acorn squash (1-1/2 pounds total), halved and seeded
1 large or 2 small apples, peeled, diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
Pinch of salt
Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 2 g; Sodium: 63 mg; Cholesterol: 0 mg; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g; Exchanges: 1 Starch
TERIYAKI TOFU KABOBS
Yield: 4 servings (2 skewers per serving)
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
8 bamboo skewers
3/4 pound extra firm tofu, drained and cut into 32 cubes
1 red pepper, cut into 16 squares
1 cup canned pineapple chunks, reserve 1/2 cup juice
1 tablespoon lite soy sauce
1 clove garlic, minced
2 teaspoon minced ginger
Directions
Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving (2 kabobs): Calories: 107, Fat: 2 g, Cholesterol: 0 mg, Sodium: 147 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 14 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat
GRILLED ENDIVE AND PEAR SALAD
This comes from the January/February 2012 issue of Vegetarian Times, page 76. It begins, “The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.” Serves 2 in 30 minutes or less.
To view this online, click here.
Poached Pears
1 Bosc pear, peeled and halved
1 1/2 cups Merlot wine or apple juice
1/3 cup agave nectar
2 Tbs. lemon juice
1 tsp. grated lemon zest
1 cinnamon stick
3 whole cloves
Dressing
1 Tbs. balsamic vinegar
1 Tbs. pure maple syrup or agave nectar
1 Tbs. olive oil
Salad
Vegetable oil, for brushing grill pan
2 red endives, halved lengthwise
1 cup frisée lettuce
1 green onion, thinly sliced on bias (2 Tbs.)
To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil. Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through. Cool in liquid.
To make Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper, if desired, and set aside.
To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat. Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.
Toss remaining Dressing with frisée and green onion in bowl. Divide among 2 plates. Slice Poached Pears, and fan on one side of each plate. Top frisée with endive halves, and drizzle with pear poaching liquid.
nutritional information Per Serving: Calories: 247; Protein: 1 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 42 g; Cholesterol: 0 mg; Sodium: 16 mg; Fiber: 5 g; Sugar: 33 g; Vegan; Gluten-Free
CLEAN MEXICAN MERINGUE COOKIES
This recipe was in an email from my favorite health food store, Rollin’ Oats. They have two stores in the Tampa Bay (Fla) area, one in Tampa, the other in St. Petersburg. I have yet to make it to the Tampa store, but I can honestly say that the St. Petersburg store rocks! (Yes, this is a plug for them – go visit them if you haven't already – and no, I haven't been paid or otherwise compensated for writing this.)
Anyway, this recipe is by their Corporate Executive Chef, Mario Martinez and can be viewed online at http://rollinoats.com/recipe/clean-mexican-meringue-cookies/.
Ingredients:
1/2 c. Slivered almonds
1 c. Sugar
5 Tbsp. Dutch process cocoa powder
3 Tbsp. Cornstarch
1 1/2 tsp. Ground cinnamon
4 Large egg whites
1/4 tsp. Cream of tartar
1 tsp. Pure vanilla extract
1/4 tsp. Pure almond extract
1 1/2 oz. Semisweet or bittersweet (not unsweetened) chocolate
Directions:
Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
Spread almonds in a pie pan and bake for 5 to 10 minutes or until lightly toasted. Set aside to cool. Reduce the oven temperature to 200°F.
In a food processor, pulse the toasted almonds with 1/3 cup of the sugar until finely chopped. Add cocoa, cornstarch and cinnamon and pulse just until mixed; set aside.
In a large mixing bowl, beat egg whites with an electric mixer on low speed just until frothy. Add cream of tartar; increase the mixer speed to medium and beat until soft peaks form. Gradually add the remaining 2/3-cup sugar, 2 tablespoons at a time, beating until the whites form firm, but still moist, peaks. Add vanilla and almond extracts and beat just until blended. In 2 additions, gently fold the reserved cocoa mixture into the beaten whites just until blended.
Drop heaping teaspoonfuls of the batter, 1 inch apart, onto the prepared baking sheets, or pipe the batter through a pastry bag fitted with a 1/2 inch plain tip. Bake, using both oven racks, for 1 1/2 hours, alternating the positions of the baking sheets halfway through the baking time. Turn off the oven and let the meringues cool in the oven for 1 hour, then peel them off the parchment paper.
Melt chocolate in a small bowl set over a pan of almost simmering water or in the microwave. Use a small pastry brush to apply a thin coating of chocolate to the flat side of the meringues. Let the meringues stand, chocolate side up, until the chocolate has set.
Store cookies in an airtight container for up to 5 days.
VEGGIE BURGER
This comes from Food.com. It begins, “A homemade substitute for hamburgers, if you ever have a veggie at a party or barbeque. Good, even without the bun!” Prep Time: 5 minutes; Cook Time: 15 minutes; Yield: 4 patties.
To view this online, go to http://www.food.com/recipe/veggie-burger-104977.
Ingredients
1
(15 ounce) can kidney beans, drained and rinsed
1/2 cup rolled oats
1/2 cup mushroom, finely chopped
1/4 cup onion, finelly chopped
1 carrot, shredded
1/2 cup red bell pepper, chopped
1 clove garlic, minced
2 tablespoons tomato paste or 2 tablespoons ketchup
1/2 teaspoon salt
pepper, to taste
Directions
Throw all ingredients in food processor (or blender, if you don't have one).
Pulse (or blend) until coarsely chopped.
Chill mixture, then shape into four (4) 1/2-inch thick patties.
Now you can wrap and freeze them for later.
To cook, thaw patties in microwave, then broil 4-6 inches from heat for 10 to 15 minutes (or until warm in the middle).
You can do this in your broiler or on the grill.
Serve like you do your favorite meat patties!
CHOCOLATE CHIP SHORTBREAD
This comes from the November/December 2008 issue of Vegetarian Times, page 45. It starts off, “Rich, buttery shortbread is an ideal holiday cookie option because it keeps well and is sturdy enough to pack into gift baskets or send to faraway friends and family. For party preparation, either premeasure ingredients and combine on-site, or make the dough, press into the pan, and bake when you arrive.” Makes 60 cookies.
This can be viewe online at here.
3 2⁄3 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1 lb. (4 sticks) butter, softened
1 cup sugar
1/3 cup real maple syrup
1 tsp. vanilla extract
1 1/2 cups mini chocolate chips, divided
Preheat oven to 325°F. Whisk together flour, cornstarch, and salt in large bowl, and set aside. Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy. Add flour mixture and mix until combined. Stir in 1/2 cup chocolate chips.
Transfer dough to 15- x 11-inch ungreased jelly-roll pan. Press dough smooth with fingers, and prick all over with fork. Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm. Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan. (First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.) Allow shortbread to cool completely in pan on wire rack.
Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute. Spread melted chocolate onto shortbread, spreading almost to edges. Refrigerate 15 to 20 minutes to allow chocolate topping to set. Break apart, and serve.
nutritional information Per Cookie: Calories: 125; Protein: 1 g; Total Fat: 7.5 g; Saturated Fat: 4.5 g; Carbohydrates: 14 g; Cholesterol: 16 mg; Sodium: 64 mg; Fiber: 1 g; Sugar: 7 g
