1 c Pearl Barley; 2 c Water 1 c Celery; 1/2 c Walnut; chopped OR -mixed almonds and hazelnuts Salt and pepper to taste 2 tb Minced fresh parsley; Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gradually add barley. Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt and pepper; heat through. Garnish with parsley. Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g; SOURCE: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master |
1 tb Margarine; 1/2 c Onion; chopped 1/2 c Celery; chopped 1 c Buglar wheat; 2 c Chicken broth; 1/2 ts Garlic; or to taste 1/4 ts Grd white pepper; 1/2 c Raisins; 1/2 ts Grd cinnamon; 1/2 ts Salt; In a nonstick 2-quart pot melt margarine; saute onion and celery until tender, stirring often. Stir in buglur wheat and contine cooking until buglar wheat is coated and turns a golden brown. Blend in broth, garlic, pepper, and tarragon. Add raisins, cinnamon, and salt, and mix well. Cover and continue cooking 15-17 minutes or until all liquid has been absorbed. Serve hot as cereal or as a grain side dish. Food Exchange per servings: 2 STRARCH EXCHANGES CHO: 35g; PRO: 5g, FAT: 3g; CAL: 179 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours by Nancy O’Brion via her Meal-Master |
1/2 c Butter 1 c Sugar 2 Eggs 1 ts Vanilla 2/3 c Sifted flour 2/3 c Cut up nuts 2 Sq melted chocolate Cream butter, add sugar, eggs, vanilla. Then flour, chocolate and nuts. Line 9 x 12 pan with waxed paper. Bake 25 min at 325 degrees. These will be soft and chewy. |
—–PREHEAT OVER TO 350 DEGREES—– —–IN A SMALL CASSEROLE DISH—– —–IN ORDER LISTED—– 1 1/2 c Oatmeal; 1/4 c Milk powder; 1 Banana; mashed 1 1/2 c Hot water; -bake 20 minutes —–VARIATION—– —–REPLACE BANANA WITH—– 2 tb Raisins; 1/4 c Coconut; Sprinkle with cinnamon -bake 20 minutes Food Exchange per serving: (Baked Oatmeal) 2 STARCH/BREAD EXCHANGES + 1 MILK EXCHANGES + 1 FAT EXCHANGES + 1 FRUIT EXCHANGES; CAL: 418; PRO: 14gm; FAT: 16gm,; CAR: 61gm; Food Exchanges per serving: (Variation) 2 STRACH/BREADS EXCHANGES + 1 MILK EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE. Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O’Brion and her Meal-Master |
3 tb Instant coffee powder 1 tb Water 2 c Brown sugar; firmly packed 3/4 c Unsalted butter 2 lg Eggs 2 tb Coffee liqueur 2 c Flour 2 ts Baking powder 1/2 ts Salt 5 oz White chocolate; cut 3/4″ 3/4 c Pecans; coarsely chopped - toasted Preheat oven to 350~. Butter a 10″ diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream. |
2 ts Virgin olive oil; 2 lg Garlic cloves; crushed 1 c Quinoa;* 2 c Chicken Broth; * Rinse the quinoa well before cooking to remove its slightly bitter taste. In a large non-stick frying pan, heat oil and cook garlic 2 minutes. Rinse quinoa in a strainer and remove any debris. Add to skill and brown 2 minutes. Add broth and bring to boil. Reduce heat, cover and simmer about 20 minutes. |
1 c Peanuts, roasted & ground -=OR=- 1/2 c Peanut Butter 2 tb Oil 1 ea Onion, finely chopped 1 lb Potatoes, chopped and boiled 4 c Stock 2 tb Chives, chopped Salt and pepper Heat the oil in a saucepan and cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. After this, remove the pot from the heat and season. Sprinkle the chives on top before serving. |
POUND LOAF—– 3/4 c Water 1 3/4 c Bread Flour 1/2 c Whole-Wheat Flour 1 tb Nonfat Dried Milk 1/4 ts Salt 1 tb Applesauce 2 tb Honey 1/4 c Sunflower seeds 2 ts Yeast |
1/2 c Onion; chopped 1/2 c Celery; chopped 1/2 c Fresh mushrooms; sliced 1 cl Garlic; minced 1 tb Cooking oil; 1/2 c Carrots; sliced 1/2 c Zucchini; sliced 1/2 c Chicken/beef/ vegetable -broth 1/4 c Red/green pepper strips; -(optional) 1/4 c Bulgur wheat; 1/2 ts Dried tarragon; crushed 1/4 ts Salt; In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown. Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are tender. Makes 4 servings. Food Exchanges per serving: 1 vegetables exchanges Sub Bulgur for Quinoa Soruce: Better Homes and Gardens, Eating Light by WHOM Brought to you and yours via Nancy O’Brion and her Meal-Master |
8 oz Maple sugar, grated 6 oz Water 4 oz Hazelnuts, broken 3 oz Walnuts 14 oz Dried prunes Place maple sugar & water in a pot. Heat slowly without stirring. Take off the heat, drop the walnuts into this hot syrup then stir to ensure that all parts are equally coated. Add the hazelnuts & prunes alternately & stir well. Using a slotted spoon, remove the fruits & nuts from the syrup & allow to cool. Any leftover syrup can be eaten with bannock. |