I WIN!!!

March 3, 2011 at 11:17 PM | Posted in Uncategorized | 1 Comment

Yes, I know I have been neglectful. I honestly have been cooking and devising delicious new things for diabetics to eat. I just haven’t been getting pictures of them before they are devoured. A picture-free post is not as much fun to read, and nothing I type can replace the look of something yummy. But there are New Recipes just waiting to be posted.

But I won something. I won a Nutrimill grain mill from the giveaway at Kitchen Stewardship! And some sprouted grain, too, from JoshEWEa’s Garden. Please visualize this grey-haired granny jumping up and down with excitement, because that’s just what I’m doing.

Fabulous Beef Stew

December 6, 2010 at 3:38 PM | Posted in Beef | Leave a comment

I made this delicious beef stew the other night. It’s based on a recipe in the cookbook that came with my Crockpot. There’s no picture because we devoured it before I thought to photograph it. What makes this recipe Diabetic-friendly is that it has no potatoes. I’ve made beef stew before, substituting cauliflower for the potatoes. It’s edible, but the strong cauliflower flavor rather overpowered the stew. This time I used mushrooms instead of potatoes, and produced a real winner.

Mushroom Beef Stew

  • 1½ pounds stew beef, in 1″ cubes
  • ⅛ cup flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 each bay leaf
  • 1 teaspoon paprika
  • 6 ounces mushrooms, sliced
  • 2 each carrots, sliced
  • 1 small onion, quartered, and each quarter halved horizontally
  • 1 stalk celery, sliced

Put the stew beef in the slow cooker. Mix the flour, salt and pepper and pour it over the beef. Stir it up well to try to coat each piece of meat with the flour.
Add the beef broth, Worcestershire sauce, bay leaf, paprika, garlic, mushrooms and vegetables. Mix well and cook on low for 10 to 12 hours, or on high for 4 to 6 hours. Stir again before serving.


Apple Coconut Buckwheat Bars

November 29, 2010 at 5:51 PM | Posted in Baked goods, Buckwheat, Cookies | Leave a comment

This recipe is a variation on my Buckwheat Chocolate Chip Bars, and I think it tastes even better. Even my picky husband preferred this over the chocolate chip recipe. I sure wish I had done this experiment while apples were in peak season!

I cored and diced my apples, but didn’t peel them. I have reduced the butter from ¾ cup to ½ cup, and the gluten from 2 tablespoons to 1 tablespoon, to get a less greasy cookie with a softer crumb. I reduced the vanilla to 1 teaspoon because that’s all the vanilla I had, and it worked well. You can make the same modifications to the Chocolate Chip Coconut Buckwheat bar recipe.

Apple Coconut Buckwheat Bars

  • 3 eggs
  • ½ cup butter
  • 1 cup Ideal brand brown sugar flavor xylitol
  • 2 teaspoons vanilla
  • 1 tablespoons gluten or 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cups buckwheat flour
  • ¾ cup coconut, shredded
  • 2 cups diced apple
  • 1 teaspoon cinnamon

1. Preheat the oven to 350°. Line a cookie sheet or jelly roll pan (10″x15″) with parchment paper.

2. Cream the butter and brown sugar flavored xylitol. Add the eggs and mix very well, until no lumps remain.

3. Add the vanilla, baking powder, baking soda, cinnamon, and gluten. Mix very thoroughly.

4. Add the coconut and mix well. Add the flour and mix well. Add the diced apple and mix well.

5. Dough should be soft enough to easily spread with a spatula. Spread evenly over lined cookie sheet.

6. Bake for about 18 minutes. Do not overbake, center should be soft. Cool and cut into bars. Makes 24.


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