*Improvised Gravy*
Makes about 360ml (1 1/2 cups)
360ml beef or chicken broth or stock (1 1/2 cups)
leftover drippings or butter |
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Perfection salad . . . my first memory of what I think is a most delicious salad comes from the early 1960's. My father and his friend Louis used to go hunting and fishing together.
On one particular foray my mother took the three of us and we spent the weekend with Louis's wife Irene, while the men were off doing man-things.
Irene had been one of my mother's friends since her early working days as a secretary and I believe they had roomed together in Truro, Nova Scotia. This whole weekend had almost a holiday feel to it . . . at least to me it did.
We did not often go anywhere as a family. Mom was not a fan of the Great-Outdoors, so in the summer we might spend one day at the beach. That was it.
Getting to stay for a few days at someone else's home was a really big deal.
I remember Irene and Louis had a huge vegetable garden and we were allowed to help them pick peas and beans and lettuces for supper on the first night.
There was also an element of danger involved as several bears had been seen in the area (which was quite remote) and so we were well aware of the need to keep a watchful eye out. On the first night I was sleeping in a small bedroom off to the side of the house.
There was a box of Muffets cereal on the dresser and I remember being awakened by noise and what I felt was a bear trying to get in the open window to get at the Muffets.
I screamed blue murder of course and refused to sleep there the remainder of our stay. My mother's bed was very crowded after that!
Another thing I remember, with much more clarity . . . is that Irene made Perfection Salad as a part of one of our meals, and it was delicious.
So much so that it has stayed in the annals of my favourite food memories ever since.
It isn't perfect . . . its a coleslaw of sorts and has a history that goes back to the beginnings of powdered gelatin way back when. The original recipe was devised by a woman named Mrs. John E Cooke of New Castle, Pennsylvania.
She entered her recipe in a contest sponsored by Charles Knox in 1905 (the major gelatin producer in the US at that time). Interestingly enough one of the judges was the Fanny Farmer of the Fanny Farmer Cooking School fame. (One of my all time favourite cookery books. I have worn out three copies in my lifetime.)
Mrs Cooke won third prize (a sewing machine) and people have been enjoying Perfection Salad ever since that time!
I have seen it created in many versions, most using boxed Jello (another American invention, fruity flavoured gelatin), normally lemon or lime, and they are good.
My favourite version however is this one. The made from scratch one, using all natural ingredients.
The gelatin mixture is fairly simple. Its just some powdered gelatin softened in cold water and then mixed together with a bit of boiling water, sugar, fresh lemon juice and vinegar, along with some seasoning.
That gets chilled in the refrigerator until it thickens somewhat, about the time it takes you to chop all the vegetables . . . .
I like to hand shred and chop my vegetables. Its not that hard and I actually find it quite relaxing standing at the counter with my knife cutting the cabbage into thin shreds.
I think if you were to grate it, it would be too fine and you want a bit of texture . . .
There are also celery and some red and green bell peppers. I also chop these by hand and they are actually chopped quite fine. Minced. Again, I fine this a very relaxing enterprise.
Once I have the vegetables all done the gelatin has usually thickened enough so that I know that when I stir them into it they will be evenly distributed and not end up floating on the top. I also add some coarse black pepper.
You can either put the mixture into a mold to chill for several hours or into a square cake dish/casserole to chill. Either way is very nice.
Perfection Salad
Yield: 6
A type of jellied coleslaw. Crisp cabbage, peppers and celery in a tangy from-scratch lemon jelly. Delicious served on a bed of lettuce with a dollop of good mayonnaise on the side.
ingredients:
- 2 TBS unflavoured powdered gelatin
- 120ml cold water (1/2 cup)
- 120ml boiling water (1/2 cup)
- 50g granulated sugar (1/4 cup)
- 120ml white or cider vinegar (1/2 cup)
- 2 TBS fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp coarse black pepper
- 1 cup finely shredded white cabbage
- 1 cup finely chopped or sliced celery
- 2 TBS finely chopped red bell pepper
- 1 TBS finely chopped green bell pepper
instructions:
How to cook Perfection Salad
- Sprinkle the gelatin over cold water in a bowl. Let it sit for about 5 minutes to soften. Whisk in the boiling water to dissolve along with the sugar, vinegar, lemon juice and salt. Stir until the gelatin and sugar have completely dissolved. Place in the refrigerator just until the mixture begins to thicken somewhat and becomes syrupy. (from 25 to 35 minutes.)
- When the mixture has become like a thick syrup, stir in all of the vegetables and the black pepper. Taste and adjust the seasoning as desired. You may or may not need more salt.
- Pour into a mold or a bowl. If the salad is to be served unmolded, rinse the mold first with cold water and put the mixture into the wet mold. A square baking dish can also be used and should also be rinsed and left wet. Chill in the refrigerator for several hours until set.
- Serve either from the bowl, or unmold by dipping the mold quickly into hot water, loosening it round the rim with a sharp knife, covering it with a serving dish and then quickly in one fast motion, reversing so that the serving dish is on the bottom and the mold on the top. Give it a firm shake and then remove the mold.
- If it doesn't unmold, either dip it again in hot water or wrap the mold for a minute in a dish towel that has been dipped in hot water an quickly wrung out and try again.
- To serve in cubes, dip the baking dish quickly into hot water. Cut the cubes with a sharp knife, run the knife around the sides to loosen and then remove the cubes with a flexible spatula.
I did some in a mold and some in a square dish. I have to say I prefer the look of the squares rather than the mold.
The mold had little raised bumps around the top and when I dipped the mold into hot water to unmold the salad they kind of melted so my presentation was not as perfect as I had expected. It still tasted delicious.
Tangy, with a touch of sweet and plenty of crunch. Perfect served with a dollop of mayonnaise. YUM!!! I love revisiting my happy food memories.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Going out for one of these was always a real treat. With tender roasted meat with gravy between two thick slices of white bread with more gravy ladled over top, they would be served up hot, on large platters, with plenty of hot chips, veg and coleslaw on the side. You could also have gravy on your chips (fries), or not as per your choice. In Canada we love gravy on our chips, and here in the UK, they also like gravy on their chips, or curry sauce. (Something I have yet to try.)
I had some leftover roast chicken today and so I made us Hot Chicken Sandwiches for a change, instead of the usual casserole. Of course with there only being two of us and with neither of us having huge appetites these days, we basically only each ha half of a sandwich, along with the suggested trimmings. It looks like rather a lot, but we only ever use a sandwich plate for our meals these days, never a full dinner plate. And it is plenty for us.
2 TBS of appropriate stock
about 720ml (3 cups) of hot leftover or fresh gravy 
Good chips/fries are a must! If you want to make your own from scratch this is a cracking recipe. You can also use oven chips. I like the crinkle ones in that case, or if you are really lucky and have a chippy close by, you can just send hubby out to pick up a large portion of chips. By the time you have the remaining elements ready, he'll be back and you'll be set to go!
There
are two things you need for perfect chips. One a really good potato.
You want a nice floury one, such as a Maris Piper. You cannot make good
chips with new potatoes. Old ones are best. Second you want to start
with pure hard fat or dripping, preferably an animal fat. Third . . .
patience. Good chips require several cookings. The first is a quick
poaching in lightly salted water. . Let them cool and then fry for
about five minutes just until cooked through, then a final fry in hotter
fat to brown and finish cooking. See . . . patience.
a good solid fat to half fill your pan when melted
a frying thermometer
a frying thermometer
I added a dollop of cranberry sauce to the top of mine . . . coz I'm crazy like that, and I love cranberry sauce with both roast chicken and turkey. You will want a nice gravy to serve with your hot sandwiches. You can of course use Bisto granules and make it that way, but if you have leftover drippings, etc. its really quite easy to make a better tasting gravy from scratch!
2 TBS plain flour
360ml pan juices, broth, water, wine or a combination ( 1 1/2 cups)
Coleslaw is a must. You won't get any meal at a diner in North America, that doesn't come with a small container of coleslaw on the side. At some places it might be a vinaigrette coleslaw, but more often than not it will be a delicious creamy slaw. Just like this.
*Creamy Coleslaw*
Serves 8 to 10A deliciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and julienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
Of course there may be times when you don't have any leftover gravy, or even gravy granules, but don't worry! That doesn't mean you can't still make a delicious gravy as this next recipe proves quite deliciously! Adapted from a recipe found in the Fanny Farmer Cookbook. (So you know that it just has to be good!)
This isn't something which we have very often, maybe only once a year. Back in the day I could eat a whole one of these sandwiches, and then a polished of a slice of cream pie as well. Mind you, back in the day I was a very busy and active mother of five. Things change . . . Bon Appetit!
The other week my sister and I picked up some frozen Chinese food which was on offer. We thought it would make a simple, quick and easy supper. I don't know what we were thinking really, because it was pretty disgusting.
Frozen vegetable chow mien? DON'T WASTE YOUR MONEY! Sorry for shouting, but really. We paid $4.99 for what was essentially some noodles with a watery tasteless sauce and you could have counted the vegetables that were in it on one hand. They were few and far between.
My daughter and her husband buy those frozen Chinese dinners all the time, thinking they are getting a good deal, but in all honesty, they could make a simple and nutritious stir fry very easily. It would take very little effort or time.
I know a lot of singletons and smaller families cave to the temptation of buying these small sized frozen Chinese entrees as well, I suppose the thought is that they are quick and easy and not overly large.
I aim to change all of that. What if I told you that you could fix a quick and easy Vegetable Chow Mien which is delicious and nutritious and contains plenty of crunch and colour?
Today I have used fresh cabbage, carrots, cooking onions, and spring onions along with some fresh bean sprouts, mushrooms and a few water chestnuts for plenty of crunch.
If you are afraid to use fresh bean sprouts (listeria) then by all means use half a can of the tinned ones. You can always freeze the other half of the tin in a freezer container to use another time. Trust me when I say that this is going to be something you will make frequently!
If you are not a vegetarian and want to turn it into a meat option, you can add cooked beef, pork or chicken very easily. This dish is a great way to use up some of those leftovers that might otherwise get thrown away!
If you are a vegetarian and want to add some protein, simply add some cubed tofu. Easy peasy.
This is also a great "clear-out-the-fridge" kind of a meal as well. Its a great opportunity to use up that half sweet bell pepper or little bit of broccoli that is languishing in the bottom of your vegetable drawer!
This is a very basic recipe which I am sharing with you, but you can easily adapt it to use whatever vegetables you have on hand. The more the merrier in my humble opinion!
Just make sure to keep the quantity down or you risk turning this into a dish for four rather than two. I would say 2 cups of vegetables in total are plenty!!
You can use the packages of Chinese noodles which you can buy in the foreign food aisle of the grocery store, or you can just use spaghetti. I often use spaghetti. I like the whole wheat one, which adds extra fiber and nutrition.
At the end of the day I don't think it really matters what kind of noodle you use so long as it is a noodle and somewhat robust! You want it to have a bit of substance. The ones that were in that frozen pack? BLAH! They were mushy and over-cooked.
Any kind of noodle you use needs to be al-dente in my opinion! To have some bite to it.
Chinese food wasn't something I really grew up with. I am sure there were Chinese restaurants around, but it wasn't until I was in my late teens that one opened up near where we lived. It was right in town and my parents used to go there for coffee every evening.
We never ate there. My mother always told the story about how they were in there one night having coffee and someone at the next table pulled a long piece hair out of their food. Somebody wasn't wearing their hair net!
Although I never ate there myself, it was actually a very popular restaurant, always busy and filled with people. Lots of people went there in groups to eat, maybe church groups, clubs, etc and they always enjoyed the food. Interesting story here.
I got married the first time when I was only 19 and had my oldest son about 10 months later. That marriage did not work out actually, for a variety of reasons which are personal.
However the day I decided to leave I remember bundling my son up and some things into a suitcase and catching the bus back to Greenwood where my parents lived.
It was very brave of me actually as I was only just 20 years old at that point and I had very little confidence in myself. Anyways, I bought the ticket and away I went. The bus stop near where my parents lived just happened to be outside the Chinese Restaurant.
I had not told my then husband I was leaving or anything. I think I left a note. (I know, cowardly.) Guess who was sitting there eating in the Chinese restaurant when I got off the bus. HIS mother. Yikes!
Talk about Murphy's law! What are the chances of that! I couldn't believe it. Anyways, I grabbed a quick cab from the cab station right next door and was on my parent's doorstep about 5 minutes later and that was that.
Talk about the luck of the Irish eh? Anyways, I do hope you will try this quick easy and delicious dish!
I am a true carbaholic and I like to enjoy this with a nice slice of buttered crusty French bread, the fresher the better. That's me!
Vegetable Chow Mien (small batch)
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Quick, easy, delicious and built for just two!
Ingredients
- 1 TBS vegetable oil
- 1/2 TBS minced fresh ginger
- 1/2 tsp minced fresh garlic
- 1 small brown onion, peeled, halved and cut into half moons
- 1 small carrot, peeled and cut into julienne
- 2 spring onions, thinly sliced
- 1/4 head of cabbage, thinly sliced
- 4 closed cap mushrooms, sliced
- 4 ounces (115g) Chinese noodles, cooked according to the package directions, drained and rinsed
- 4 water chestnuts, drained and rinsed and sliced
- 1 cup fresh bean sprouts
- 2 TBS dark soy sauce
- 1/2 tsp toasted sesame oil
- salt and pepper to taste
- additional sliced spring onions to garnish (optional)
Instructions
- To begin with, have all of your ingredients prepped and ready to go. If you do this everything goes together in a flash!
- Heat the vegetable oil in a wok or a large skillet. Add the onion and cook, until the onion is wilted, without browning. Add the ginger and garlic and cook for one further minute.
- Toss in the cabbage and carrots and cook until crispy tender.
- Add the mushrooms and bean sprouts. Toss and cook until the mushrooms have cooked.
- Add the spring onions, water chestnuts, soy sauce and sesame oil.
- Toss together until everything is coated and well mixed.
- Season to taste with salt and pepper if desired, and serve. If you want you can scatter a few additional sliced spring onions on top to garnish.
Notes:
If you have any leftover cooked meat such as chicken, beef or pork, you can dice 1/2 cup of this and add to the brown onion when you are cooking it.
Don't worry though, most of what I make can always be easily doubled, or even tripled Also if there is any doubt you can always message me with any questions, which I am always more than happy to answer!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Follow my blog with Bloglovin
In October of 2015 I was diagnosed with having Type 2 Diabetes. No surprise there. It runs in my family and I had been dodging the bullet for a long time. It was bound to catch up with me.
At first I was really dismayed. As a person who loves to cook and to eat, I despaired that I would ever be able to eat anything delicious again. Oh how very wrong I was. But more on that later.
Meal planning is the most challenging task in living day to day with diabetes. There are three types of Diabetes.
- Type 1 diabetes, which is found in about 10% of all cases and occurs mostly in children and young adults. This type requires insulin along with dietary management and regular activity.
- Type 2 diabetes, which I have. This kind of diabetes accounts for 90% of people and is usually seen in adults, although it is not unheard of in children with the growing rates of obesity. This type is managed with a personalised meal plan, oral medication and/or insulin and physical activity.
- Gestational diabetes, which occurs in 2% to 4% of all pregnancies. This type is usually managed by meal planning, exercise and sometimes insulin. This type of diabetes also can increase the risk of both the mother and children later in life.
Managing diabetes, once diagnosed, requires daily attention. Food intake, activity, blood glucose monitoring and healthy lifestyle choices all play a part of this. (Scroll down for some delicious diabetic friendly recipes.)
Some guidelines for people learning to live with Diabetes include:
(these can apply to all people)
1. Limit salt alcohol and caffeine
2. Achieve and maintain a healthy body weight by enjoying regular physical activity and healthy eating (this is the hard part.)
3. Choosing lower fat dairy products, leaner meats and food prepared with little or no fat.
4. Emphasize whole grain cereals, breads, other grain products, vegetables and fruit.
5. Eat a variety of foods. Eat a rainbow.
Most people with diabetes try to cut out carbohydrates from their diet altogether. This is not a healthy thing to do. The simple truth is we get a lot of our energy from eating carbohydrates. 50 to 60% of our daily energy needs and calories should be obtained from eating carbohydrates.
Carbohydrate sources include grains and starches, milk & alternatives, fruits, vegetables and other choices. These should be in our diets, but we need to be more careful about the ones we choose to consume. Complex carbohydrates are what is best for us.
A complex carbohydrate is one which contains plenty of fiber and starch. So you need to be eating carbohydrates that rich in these things. Fiber is especially important because it promotes bowel regularity and helps to control cholesterol.
Things you need to be eating carbohydrate-wise include:
1. Whole grains: Whole grains are good sources of fiber, as well as potassium, magnesium, and selenium. Choose less processed whole grains such as quinoa, buckwheat, and whole-wheat pasta.
2. Fiber-rich fruits: Some of these are apples, berries, and bananas. Avoid canned fruit since it usually contains added syrup.
3. Fiber-rich vegetables:
Eat more of all your veggies, including broccoli, leafy greens, and carrots.
4. Beans: Aside from fiber, these are good sources of folate, iron, and potassium.
Choosing the right carbs takes time and practice. With some research and by keeping an eye on nutrition labels, you can start making healthier choices to energize your body and protect it from long-term complications.
A fiber intake up at least 25 to 35g per day is what is recommended for adults. High-fiber foods are preferable, especially those with a low glycemic index. The glycemic index is a scale that ranks carbohydrate rich foods by how much they raise blog glucose levels compared to standard foods.
Many factors contribute to a food's glycemic effect. Things such as the soluble fiber, how resistant the food is to digestion, how the food has been cooked or prepared, and whether or not the food is eaten alone or as part of a mixed meal.
By choosing foods which have a low-glycemic index more often than not, people with diabetes may experience less of a rise in blood glucose after meals or snacks. Low glycemic foods are often higher in vitamins, minerals and fiber and help you to feel full longer.
There are plenty of healthy and nutritious foods to choose from. You should build your diet around the following low GI foods:
Bread: whole grain, multigrain, rye, sourdough
Breakfast cereals: steel cut oats, bran flakes
Fruit: apples, strawberries, apricots, peaches, plums, pears, kiwi, tomatoes, and more
Vegetables: carrots, broccoli, cauliflower, celery, zucchini, and more
Starchy vegetables: sweet potatoes with an orange flesh, corn, yams, winter squash
Legumes: lentils, chickpeas, baked beans, butter beans, kidney beans, and more
Pasta and noodles: pasta, soba noodles, vermicelli noodles, rice noodles
Rice: basmati, Doongara, long grain, brown
Grains: quinoa, barley, pearl couscous, buckwheat, freekeh, semolina
Dairy and dairy replacements: milk, cheese, yogurt, coconut milk, soy milk, almond milk
The following foods contain few or no carbs and therefore don’t have a GI value. These foods can be included as part of the low GI diet:
Fish and seafood: including salmon, trout, tuna, sardines, and prawns
Other animal products: including beef, chicken, pork, lamb, and eggs
Nuts: such as almonds, cashews, pistachios, walnuts, and macadamia nuts
Fats and oils: including olive oil, butter, and avocado
Herbs and spices: such as garlic, basil, dill, salt, and pepper
It goes without saying that foods which are high in salt, sugar, and fat should not be a regular part of a Diabetic's diet, or anyone's for that matter, however an occasional treat is something which can be enjoyed in moderation from time to time.
I know that I post a lot of baked goods and other delicious recipes on the blog. For the most part these things are given away and not eaten by myself. When I was living in the UK, I had a husband who could eat whatever he wanted to eat without any adverse effects, and in fact had a problem keeping his weight up. He lost weight all the time with little or no effort. Annoying to me for sure. He was always more than able to enjoy all of the treats
Now I am living with my family, most of whom are either diabetic or on the verge of being so, these treats have gone right down and its a lot easier for me to manage my diet. When I looked through my recipe archives however, I found a multitude of healthy recipes and things which were not verboten for Diabetics. I thought I would share some of them with you today.
ZIPPY RED SLAW
I think this is pretty healthy all told. You get vivid color and crunch from the raw red cabbage, which really doesn't taste much different from green cabbage. Cabbage is filled with vitamins and is quite low in any carbohydrate value and natural sugars.
I added some red beans and some corn for extra fibre and just a tiny bit of starch, but not overwhelmingly so. The beans also add protein, which is really important. Chopped tomatoes added a bit of colour and natural sweetness and some chopped spring onion added a bit of zest.
ALMOND CRUMBED COD
This is delicious, easy to make and low in fat. There are approximately 10g carbs per serving. I like cod because it has a lovely mild flavour and beautiful texture.
The almond and whole grain topping add a nice crunch and flavour as well.
PUMPKIN MUFFINS, TWO WAYS
I decided to play with one of my favourite Pumpkin Muffin recipes the other day to see if I could replace the sugar in it with a sugar substitute suitable for baking, and replace the regular cooking oil with coconut oil, which is better for you.
Actually I thought the sugar sub ones were a lot tastier. The coconut oil added a lovely flavour. But both muffins are very delicious.
TURNIP & CARROT DISH
This delicious vegetable mix here today is a very flavourful way to get in some of your five a day fruit and veg.
With carrots, turnips (you could use rutabaga or swede instead), celery and onions, it is a beautiful combination, both in looks and in texture and taste.
CHICKEN DIJON
Lean Chicken Breasts are simply rolled in a mix of plain yogurt and Dijon mustard, and then in some tasty whole wheat bread crumbs. I used a malted loaf, so there are also some little bits for extra crunch in the coating.
With some simple new potatoes (browned on one side in a nonstick skillet sprayed with low fat cooking spray) and the vegetables from the other day, it was quite simply part of a healthy plate for dinner! Yum!
OATMEAL PANCAKES WITH MAPLE FRUIT
Different doesn't have to be boring as this recipe I am showing you here today will prove! These are fabulous, and whilst they are not doused in lashings of butter and maple syrup, they are still filled with plenty of flavour and interest.
Wholesome and oaty they are delicious.
CRUMB TOPPED CORNMEAL & MOLASSES MUFFINS
Light and filled with whole grains, these muffins make the perfect breakfast when accompanied with a small bowl of unsweetened applesauce along with a dollop of low fat plain yogurt. High in fibre and relatively low in fat and sugars, these make a healthy alternative to most regular muffins.
WHOLEWHEAT BAKING POWDER BISCUITS
They rise high and have soft and tender insides with a delicious nutty and wholesome flavour. You might not think you can bake a fabulous biscuit using wholewheat flour that will rise high and be tender and delicious.
This recipe proves exactly the opposite. You really can!
TURKEY SPINACH BURGERS
These are moist and delicious and pretty healthy too. Both spinach and turkey are superfoods!
Served with some mixed green peas and beans and roasted sweet potatoes they made for a very delicious, color and fibre filled supper!
TURKEY TACO PIZZA
Something tasty to do with your leftover turkey (or roast chicken). Deliciously simple and pretty healthy. There is no luxurious thick crust . . . just a plain (six inch) whole wheat tortilla . . . there's likewise no real sauce, just some tomato salsa. (Pick a spicy one for extra flavor.)
With a bit of a nicely flavored cheese melted on top and a low fat sour cream drizzle, this went down a real treat.
FIG CLAFOUTIS
The figs were sweet and satisfying . . . the batter likewise, thanks to some Splenda sweetener. You could use regular sugar if you wanted to, 1/4 cup would do the trick. I would use fruit sugar however.
The only thing missing was a scoop of vanilla ice cream . . . but you just can't have it all! These were very tasty, filled with fibre and quite healthy. All pluses!
PASTA WITH EGGPLANT SAUCE
Who says a pasta sauce has to have meat in it to be delicious. This is fabulous. With a whole wheat pasta and this was rich and satisfying.
CAULIFLOWER, GREENBEAN & TOMATO SALAD
This was a really delicious way of getting in not one or two vegetables, but three or more. Celery is a vegetable I am sure and tomatoes . . . well, I know that they are classified as a fruit, but they're in there too!
MAPLE & OATMEAL MUFFINS
Easy to make and quite a satisfying healthy option. The batter seems a bit runny when you spoon it in, but don't worry, it works out fine. These delicious muffins are loaded with low GI oats. Yummilicious!
GREEK ROASTED PEPPERS
Simple and delicious. You could have a slice of crusty wholegrain bread with this to sop up all of these delicious juices, or serve as a main meal with some whole grain or basmati rice, or even cooked barley or quinoa.
CHICKEN PAD THAI
Low in carbs, high in protein and low in sugar. This is quick and easy to make . . . and that sauce is really moreish. It's salty (from the fish sauce and soy) and spicy and hot and sour.
I added carrots for color and a bit of crunch, along with the bean sprouts . . . you get protein from scrambled egg and chicken. Altogether it was delicious!
ROAST CHICKEN WITH BROCCOLI PESTO PASTA
Dishes like this Grilled Chicken with Broccoli Pesto Pasta are a great example of how you can still fit carbs into your diet by making wise choices. You will want to choose a whole grain pasta for this, making sure that on the label the product information lists more whole grain than any other ingredient.
That broccoli pesto is amazing!
TURKEY & STUFFING CASSEROLE
Turkey breast, stuffing and a delicious low fat gravy. What more could you ask for? Easily multiplied to serve more than two also.
A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy. Why wait for the holidays to enjoy turkey and stuffing!
WHOLEMEAL PUMPKIN PIE ROLLS
This recipe makes a dozen wholemeal scone type of buns, filled with a delicious virtually sugar free filling of spiced pumpkin.
There is only 60g (1/4 cup) of butter in the whole recipe, and 1 tsp of molasses in the filling, which you add along with splenda sugar substitute. There is sugar in the glaze . . . you can't get around that, but with only 1/2 cup of icing sugar, spread over 12 rolls, even that is not an incredible lot of sugar.
BERRY & APPLE CRUMBLE
An occasional treat. This delicious crisp is full of lovely flavours and is low in sugar and fat. It's delicious. It has a nutty and oaty topping. I did use a sugar substitute called Truvia. It was quite delicious altogether.
GLAZED TURKEY MINI LOAVES
Although they didn't photograph well, these mini meatloaves with their lush glaze were delicious! Plus they are a great way to get some vegetables into the family without their knowing it. Courgettes (zucchini), onions and red bell peppers. I use all three for extra flavour and moistness.
There is BBQ sauce used both in the meat mixture and as a finishing glaze.
Carrots, cauliflower, onions, potatoes, peas and tomatoes . . . vegetable stock, lots of lovely spices and some raisins for just a touch of sweetness, this was fabulously delish.
Filled with fiber and lots of flavor.
TURKEY HOT BROWNS
Delicious open faced sandwiches which are low in fat and diabetic friendly, and yes, delicious! Grab your knife and fork!
These sandwiches make for a nice light and healthy supper when it gets too hot to cook, or when you are starving at the end of the day and can't be asked to cook. Not only are they quick and easy to make, but they are diabetic friendly also!
PARMESAN CHICKEN WITH AN AVOCADO & TOMATO SALAD
Chicken breasts are the perfect canvas for many flavours and these were simply seasoned, dipped in beaten egg white and then rolled in a simple mix of finely grated Parmesan cheese and chili powder for a bit of zip. Chicken and Parmesan are a marriage made in heaven!
The salad really makes this dish. It's a beautiful mix of colour, flavours and textures.
CARDAMOM & LEMON CHICKEN STIR FRY
Healthy and delicious! If you get all of your ingredients prepped ahead of time, it goes together in a flash. Filled with plenty of fibre, flavour and crunch.
CAKE PAN SALAD
This delicious salad is every bit as attractive as the normal layered cake pan salads you see and is not lacking at all in flavour. Even though it is healthy, it is filled with plenty of yummy ingredients.
A HEALTHY BIG BREAKFAST
You don't have to eat this delicious mix for breakfast, it also makes a delicious supper. Pesto grilled mushrooms and tomatoes, spinach scrambled egg on top of wholewheat English muffins.
GUILT FREE CHICKEN STRIPS WITH SWEET POTATO FRIES
Exactly what it says. Everything is baked instead of fried, and so you are virtually free to enjoy them without a lot of guilt! The chicken is marinated in buttermilk for several hours which helps to keep the meat moist and tender!!
GARLIC BUTTER SALMON & BROCCOLI
Perfectly baked and flavoured. Moist and delicious salmon with crispy tender broccoli, all baked together on one baking sheet. I served it with roasted mashed sweet potatoes for the win.
As you can see being diagnosed as a Diabetic is not the end of the world. There is still plenty of deliciousness and variety to be had out there. This is only the tip of the iceberg. Eating healthy can also be quite exciting if you put your mind and heart into it!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Follow my blog with Bloglovin
Subscribe to:
Posts (Atom)
Social Icons