Diabetic_Kitchen, 175B Rickey Boulevard, Bear, DE (2025)

09/17/2021

[[Smoked Salmon Sandwich]]

[Ingredients]
100g smoked salmon
2 tablespoons Philadelphia cream cheese
12 capers
2 tablespoons spring onions
0.25 cups cucumbers
4 slices multi-grain bread
1 cup lettuce

[Method]
1. Cut the slices of salmon into small pieces.
2. In a small mixing bowl combine salmon with cream cheese, chopped capers, finely diced spring onion and diced cucumber, mix well.
3. Place mixture onto half the slices of bread, top with lettuce and remaining bread slices.

09/17/2021

[[Pickled asparagus]]

[Ingredients]
1 pound fresh asparagus, trimmed (about 3 cups)
1/4 cup pearl onions
1/4 cup white wine vinegar
1/4 cup cider vinegar
1 sprig fresh dill (or 2 teaspoons dried)
1 cup water
2 whole cloves
3 cloves garlic, whole
8 whole black peppercorns
1/4 teaspoon red pepper flakes
6 whole coriander seeds

[Directions]
1. Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars.
2. Place spears in a strainer, wash well and drain.
3. Trim onions. Combine all ingredients in air-tight containers.
4. Refrigerate up to 4 weeks.

09/17/2021

[[Chipotle spiced shrimp]]

[ ingredients ]
1 pound uncooked shrimp, peeled and deveined
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
1/2 teaspoon chopped fresh oregano

[ Directions ]

1. Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

2. To make the marinade, in a small bowl, whisk together the tomato paste, water and oil. Add garlic, chili powder and oregano. Mix well.

3. Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.

4. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

5. Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.

6. Transfer to a plate and serve immediately.

09/15/2021

[[ Spaghetti with Poached Egg, Fresh Salmon and Baby Spinach ]]

Eggs are a great source of protein and are very versatile! Try this zesty pasta dish packed with protein and omega 3 fatty acids.]]
Eggs are a great source of protein and are very versatile! Try this zesty pasta dish packed with protein and omega 3 fatty acids.

[Ingredients]
6 eggs
400g wholemeal spaghetti
300g salmon fillets
1.5 cups baby spinach leaves
80ml extra virgin olive oil
1 lemon
freshly ground black pepper
0.25 cups shaved parmesan cheese

[Method]
1. Cook the spaghetti in a large pot of water.
2. Poach the eggs and set aside.
3. Thinly slice the fresh salmon and place salmon and spinach into a large bowl.
4. Once the pasta is cooked lift it out of the water into the bowl stirring carefully. Add a little of the pasta water to bring it all together. The heat from the pasta and water will cook the salmon and spinach.
5. Combine oil, lemon zest and juice, drizzle over the pasta, season with pepper.
6. Place onto plates and top with the poached egg and some parmesan shavings.

09/15/2021

[[ Lentil Potato Spinach Soup ]]

[Ingredients]
lentils - green (dry) | 1 cup
oil | 2 tbs
garlic | 1 tbs
onions | 2 medium
stock - chicken or vegetable | 2 cups
parsley - fresh | 2 tbs
spinach - frozen | 280g
potatoes | 2 medium
lemon - juice | 0.25 cup
salt and pepper

[ Method ]
1. Cover lentils with water in a medium saucepan. Bring to boil and simmer, covered for 20 minutes. Set aside. Drain liquids.
2. Saute chopped onions and minced garlic in a large saucepan, until browned. Add vegetable (or chicken) stock, lentils, chopped parsley, thawed and finely chopped spinach, and cubed potatoes.
3. Cook mixture for about 1 hour until lentils and potatoes are tender.
4. Puree 1/4 of total soup and return to saucepan. Season with salt and pepper
5. Stir in lemon juice just before serving.

08/28/2021

Slow-Cooker Jambalaya

[ Ingredients ]
1 pound boneless, skinless chicken breast, cut into bite-size pieces
4 ounces smoked turkey sausage, chopped
3 cups chopped fresh collard greens (see Tip)
1 ¼ cups chopped green bell pepper
2 stalks celery, thinly sliced (1 cup)
¾ cup chopped onion
1 (28 ounce) can no-salt-added crushed tomatoes, undrained
1 tablespoon quick-cooking tapioca
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
1 teaspoon crushed red pepper
8 ounces frozen peeled and deveined medium shrimp, thawed
2 cups hot cooked brown rice
Chopped fresh parsley

[ Directions ]
Step 1
Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.
Step 2
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Step 3
If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.

[ Tips ]
Tip: Rinse collard greens well and remove any tough stems or ribs before chopping.
Equipment: 3 1/2- or 4-quart slow cooker

08/28/2021

Italian Pork with Mashed Sweet Potatoes

[ Ingredients ]

1 teaspoon fennel seeds, crushed
½ teaspoon dried oregano, crushed
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground pepper
1 (1 1/2 to 2 pound) boneless pork shoulder roast
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 cup reduced-sodium chicken broth

[ Directions ]
Step 1
Combine fennel seeds, oregano, garlic powder, paprika, salt, and pepper in a small bowl. Trim fat from meat. Sprinkle the fennel seed mixture evenly over the meat; rub in with your fingers. If necessary, cut the meat to fit into a 3 1/2- or 4-quart slow cooker (see Tip). Set aside.

Step 2
Place sweet potatoes in the cooker. Add the meat. Pour broth over mixture in the cooker.

Step 3
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Step 4
Remove the meat from the cooker, reserving cooking juices. Slice the meat. Using a slotted spoon, transfer the sweet potatoes to a medium bowl. Use a potato masher to mash the sweet potatoes, adding enough of the cooking juices, if necessary, to moisten. Serve the meat with the mashed sweet potatoes.

[ Tips ]
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Equipment: 3 1/2- or 4-quart slow cooker

08/28/2021

Slow-Cooker Chicken & White Bean Stew

[ Ingredients ]

1 pound dried cannellini beans, soaked overnight and drained (see Tip)
6 cups unsalted chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1 teaspoon finely chopped fresh rosemary
1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
2 bone-in chicken breasts (1 pound each)
4 cups chopped kale
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup flat-leaf parsley leaves

[ Directions ]
Step 1
Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.

Step 2
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

Step 3
Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.

Step 4
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Tips
Tip: To save time, you can substitute 4 (15 ounce) cans no-salt-added cannellini beans (rinsed) for the soaked dried beans.

08/26/2021

[ Zucchini-Tomato Saute ]

[Ingredients]

Original recipe yields 6 servings
1 tablespoon vegetable oil
1 onion, sliced
2 tomatoes, chopped
2 pounds zucchini, peeled and cut into 1 inch thick slices
1 green bell pepper, chopped
salt to taste
ground black pepper to taste
¼ cup uncooked white rice
½ cup water

[Directions]
Step 1
Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes.
Add tomatoes, zucchini, and green pepper.
Stir. Season to taste with salt and black pepper.
Reduce heat, cover, and simmer for 5 minutes.

Step 2
Stir in rice and water. Cover, and cook over low heat for 20 minutes.

08/26/2021

[ Fresh Stewed Tomatoes ]

[Ingredients]

Original recipe yields 8 servings
Ingredient Checklist
6 large tomatoes - peeled, cored, and chopped
¾ cup chopped green bell pepper
½ cup chopped sweet onion
½ cup chopped celery
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon black pepper
1 tablespoon water
1 ½ teaspoons cornstarch

[Directions]
Step 1
Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes.
Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.

Step 2
Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

08/26/2021

[ Meyer Lemon Avocado Toast ]

[Ingredients]

Original recipe yields 2 servings
Ingredient Checklist
2 slices whole grain bread
½ avocado
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
¼ teaspoon Meyer lemon zest
1 pinch cayenne pepper
1 pinch fine sea salt
¼ teaspoon chia seeds

[Directions]
Step 1
Toast bread slices to desired doneness, 3 to 5 minutes.

Step 2
Mash avocado in a b

08/21/2021

[How To Make Reishi Mushroom Tea]
Lingzhi or Reishi Mushrooms are acclaimed for their goodness of antioxidants and white blood cell boosting properties. Reishi Mushroom Tea is prominent for its earthy flavor with hints of pleasant bitter taste notes and this tea is generally consumed with some marjoram leaves or any dried flowers (rosemary, chamomile, peppermint, etc.), sweetener, and almond milk. Here is a comprehensible answer to how to make Reishi Mushroom Tea.

[Ingredients]
10 Fine Slices of Lingzhi or Reishi Mushrooms
8-10 Marjoram Leaves/ Marjoram Oil (5 drops)
Hot Water (8 Ounces)
Honey (2 tbsp)
Lemon Juice

[Instructions]
Add 8 ounces of water to a saucepan/ kettle and let it heat until it starts to boil.
Add finely chopped slices of Reishi Mushrooms to the saucepan, make sure to add the mushroom slices only when the water has started to boil.
Reduce the flame and add 2 tablespoons of honey, marjoram leaves or oil, almond milk.
Now let the infusion steep for the next 5-10 minutes or more according to your desired taste.
Stir and sieve the concoction in a mug and add fresh drizzles of lemon juice.
Serve and Enjoy!

Diabetic_Kitchen

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