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Maple Roasted Vegetables

March 5, 2023 at 6:01 AM | Posted in CooksRecipes, vegetables | Leave a comment
Tags: Acorn Squash, baking, Canola Oil, Cauliflower, Cooking, CooksRecipes, Food, Green Peppers, Maple Roasted Vegetables, Maple Syrup, Parsnips, recipes, Red Peppers, Side dish, Sweet Potatoes

Here’s a Delicious and Healthy Side Dish, Maple Roasted Vegetables. To make this recipe you’ll be needing Canola Oil, Maple Syrup, Red Peppers, Green Peppers, Cauliflower, Sweet Potatoes, Acorn Squash, Parsnips, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Maple Roasted Vegetables
Inspired medley of roasted vegetables enhanced with a touch of maple sweetness.

Recipe Ingredients:
1/3 cup canola oil
1/3 cup maple syrup
1 EACH red and green peppers, cut into large cubes
1/2 head cauliflower, cut into 1 1/2-inch florets
1 sweet potato, cut into 1 1/2-inch. cubes
1 acorn squash, peeled and cut into 1 1/2 in cubes
4 parsnips, peeled and cut lengthwise
4 carrots, peeled and cut lengthwise
1 head of garlic, peeled and separated into cloves
1 large red onion, cut into eighths
1 teaspoon EACH salt and pepper
1 tablespoon dried basil

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3 – Bake for 40 to 45 minutes, stirring occasionally, until vegetables are tender.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 190; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 6g; Protein: 3g; Sodium: 280mg.
https://www.cooksrecipes.com/sidedish/maple_roasted_vegetables_recipe.html

ROASTED BEET AND CARROT SALAD

February 28, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, salad | Leave a comment
Tags: Beets, Canola Oil, carrots, Cooking, Diabetes Self Management, Food, Golden Raisins, Parsnips, Pecan Pieces, recipes, Red onion, ROASTED BEET AND CARROT SALAD, Salads, Side dish, Spring Greens, Vinaigrette

Here’s a Delicious and Healthy Salad Recipe, ROASTED BEET AND CARROT SALAD. To make this Salad you’ll be needing Beets, Carrots, Parsnips, Canola Oil, Spring Greens, Red Onion, Golden Raisins, and Pecan Pieces. Also included is a recipe for the Vinaigrette. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

ROASTED BEET AND CARROT SALAD
Recipe for Roasted Beet and Carrot Salad from our Salads recipe section.

Ingredients

Salad:

2 medium beets (about 8 oz/225 g total), peeled, cut into 8 wedges each 2
1 medium carrot (about 3 oz/85 g), peeled, cut in half lengthwise, and cut into 2-inch pieces 1
1 medium parsnip (about 3 oz/85 g), peeled, quartered lengthwise, and cut into 2-inch pieces 1
1 tsp canola oil 5 mL
4 cups (about 4 oz/ 115 g) packed spring greens 1 L
1/2 cup thinly sliced red onion 125 mL
1/4 cup golden raisins (optional) 60 mL
1/4 cup (1 oz/ 28 g) pecan pieces, toasted 60 mL

Vinaigrette:

3 Tbsp balsamic vinegar 45 mL
1 Tbsp plus 2 tsp (10 mL) canola oil 15 mL
1/8 tsp dried red pepper flakes .5 mL
1 medium clove garlic, minced 1
1/4 tsp salt 1 mL
1/4 tsp coarsely ground black pepper 1 mL

Directions

1 – Preheat oven to 425 F (220 C).
2 – Coat a foil-lined baking sheet with cooking spray. Place beets, carrots, and parsnips on baking sheet. Drizzle evenly with 1 tsp (5 mL) canola oil and toss gently, yet thoroughly, to coat lightly. Arrange vegetables in a single layer and bake 10 minutes; stir and bake an additional 7 minutes or until beets are just tender when pierced with a fork. Remove from heat and let stand to cool slightly, about 10 minutes.
3 – Combine vinaigrette ingredients in a small jar, secure lid, and shake well to blend thoroughly.
4 – Arrange equal amounts of salad greens on four salad plates. In the following order, top with equal amounts of onion, roasted vegetables, raisins, and pecans. Spoon vinaigrette evenly over all. Serve immediately for peak flavors.

Recipe Yield: Yield: 4 servings.

Serving size: 1-1/2 cups (375 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 165
Fat: 12 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 185 milligrams
Protein: 2 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-beet-

Appetizer of the Week – Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

January 28, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Avocados, baking, Black Bean-Avocado Salsa with Home-Baked Tortilla Chips, Black Beans, Canola Oil, Cider Vinegar, Cilantro Leaves, Cooking, CooksRecipes, Food, Garlic Powder, Ground Black Pepper, Jalapeno Chili Pepper, Lime juice, recipes, Red onion, Salt, Soft Corn Tortillas, Tomatillo

This week’s Appetizer of the Week is – Black Bean-Avocado Salsa with Home-Baked Tortilla Chips. This includes recipes for the Tortilla Chips and the Black Bean-Avocado Salsa. To make the Home Baked Tortilla Chips you’ll be needing Soft Corn Tortillas, Canola Oil, Garlic Powder, Ground Black Pepper, and Salt. To make the Black Bean-Avocado Salsa you’ll be using Avocados, Tomatillo, Jalapeno Chili Pepper, Cilantro Leaves, Red Onion, Black Beans, Canola Oil, Lime Juice, Cider Vinegar, and Salt. The recipe comes from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips
Enjoy this tasty heart healthy snack for your next celebration!

Recipe Ingredients:
Tortilla Chips:
6 (6-inch) soft corn tortillas
1 tablespoon canola oil
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Black Bean-Avocado Salsa:
1/2 ripe medium avocado, peeled, seeded and diced
1 medium tomatillo, papery skin removed, rinsed and diced
1 large jalapeno chili pepper, finely chopped (seeded, if desired)
1/3 cup chopped fresh cilantro leaves
1/4 cup diced red onion
1/2 of a (15-ounce) can no-salt-added black beans, rinsed and drained*
2 tablespoons canola oil
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Tortilla Chips: Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 teaspoon salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
3 – For Black Bean-Avocado Salsa: Combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
Makes 6 (1/3 cup) servings.

*Note: The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.

Nutritional Information Per Serving (1/6 of recipe): Calories 130; Total Fat 10g; Saturated Fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrates 9g; Fiber 2g; Protein 2g.
https://www.cooksrecipes.com/appetizer/black_bean-avocado_salsa_with_home-baked_tortilla_chips_recipe.html

Mini Calzones

January 28, 2023 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
Tags: Appetizers, baking, Canola Oil, Cooking, CooksRecipes, Dried Italian Seasoning, Food, Garlic Clove, Ground Beef, Ground Black Pepper, Mini Calzones, mushrooms, Pizza Dough, recipes, Reduced Sodium Marinara Sauce, Shredded Reduced-Fat Mozzarella Cheese, Yellow onion

From the CooksRecipes website it’s Mini Calzones. To make this recipe you’ll be needing Ground Beef, Yellow Onion, Mushrooms, Garlic Clove, Canola Oil, Dried Italian Seasoning, Ground Black Pepper, Pizza Dough, Shredded Reduced-Fat Mozzarella Cheese, and Reduced Sodium Marinara Sauce. There’s 210 calories and 26 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Mini Calzones
Calzones, a pizza pie “turnover”, come in miniature versions in this recipe, making for a quick and delicious meal or snack any time of day. They also make wonderful leftovers! Recipe developed by Alison Lewis.

Recipe Ingredients:
8 ounces lean ground beef
1/2 small yellow onion, diced
1 cup sliced mushrooms
1 clove garlic, minced
4 teaspoons canola oil – divided use
1/4 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
14 ounce prepared pizza dough
1/2 cup shredded reduced-fat mozzarella cheese
1 cup reduced-sodium marinara sauce, warmed

Cooking Directions:
1 – In large non-stick skillet, brown beef over medium heat until beef crumbles; drain and set aside. In separate large skillet, sauté onion, mushrooms and garlic in 1 tablespoon canola oil over medium heat 3 minutes or until tender. Stir in Italian seasoning and pepper. Add to ground beef and set aside.
2 – Preheat oven to 450°F (230°C).
3 – Divide dough into eight pieces. Roll each dough piece into 3-inch diameter. Spoon beef mixture equally over half of each piece, leaving 1/2-inch border. Top equally with cheese.
4 – Fold dough over filling until edges almost meet. Bring bottom edges over top edges and crimp dough with fingers to form rim. Prick tops of calzones with fork to allow steam to escape. Place on large baking sheet lightly greased and floured. Brush each calzone with canola oil, if desired.
5 – Bake in preheated oven for 10 to 12 minutes or until lightly browned. Serve with warm marinara sauce.
Makes 8 servings.

Tip: You can make these one day ahead of time and heat before serving the next day. Lightly brush calzones with canola oil before placing in the oven for a nice golden color and crisp texture. These calzones will keep in the refrigerator as leftovers.

Nutritional Information Per Serving (1/8 of recipe; 1 mini calzone): Calories: 210 ; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 20mg; Sodium: 450mg; Carbohydrates: 27g; Fiber: 1g; Protein: 12g.
https://www.cooksrecipes.com/sandwich/mini_calzones.html

Diabetic Dessert of the Week – Chocolate Cinnamon Cake

January 26, 2023 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Canola Oil, Chocolate Cinnamon Cake, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dessert of the Week, Egg Substitute, Food, Ground Cinnamon, Instant Coffee Granules, Package of Devil's Food Cake Mix, Powdered sugar, recipes

This week’s Diabetic Dessert of the Week is a Chocolate Cinnamon Cake. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, a package of Devil’s Food Cake Mix, Water, Egg Substitute, Canola Oil, Instant Coffee Granules, Ground Cinnamon, and Powdered Sugar. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Chocolate Cinnamon Cake
Few flavors capture the holiday season quite like cinnamon! If you’re looking to get in the spirit with a homemade treat, you can’t go wrong with this festive cake.

Chocolate Cinnamon Cake

Ingredients
Nonstick cooking spray
1 package (about 15 ounces) devil’s food cake mix
1 1/4 cups water
3/4 cup egg substitute or 3 eggs
1/3 cup canola oil
1 tablespoon instant coffee granules
1 1/2 to 2 teaspoons ground cinnamon
1/4 cup powdered sugar

Directions
Yield: 18 to 20 servings
Serving size: 1/18 to 1/20 of recipe

1. Preheat oven to 350°F. Coat 13×9-inch baking pan with nonstick cooking spray.

2. Combine cake mix, water, egg substitute, oil, coffee granules and cinnamon in large bowl. Mix according to package directions. Spread batter in prepared pan.

3. Bake 25 to 27 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Just before serving, sift powdered sugar over cake. (Use stencils to create designs, if desired.)

Nutrition Information:
Calories: 170 calories, Carbohydrates: 22 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-cinnamon-cake/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Quick White Bean Soup

January 10, 2023 at 6:01 AM | Posted in beans, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Basil Pesto, Canola Oil, Celery, Cooking, Diabetes, Diabetes Self Management, Dried White Beans, Food, Grated Parmesan Cheese, Ground Black Pepper, Onion, Quick White Bean Soup, recipes, Sage, Salt, Spinach, Tomato, Vegetable Stock

Here’s a recipe for a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Quick White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-soup/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

PUMPKIN FLAN

October 20, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 1 Comment
Tags: baking, Canola Oil, Cooking, dessert, Diabetic Gourmet, Eggs, Food, Low Fat Milk, Maple Syrup, Pies, PUMPKIN FLAN, Pumpkin Puree, recipes, Spices, Vanilla extract

Here’s a Delicious Fall Dessert, PUMPKIN FLAN. To make this Dessert you’ll be needing Eggs, Pumpkin Puree, Maple Syrup, Canola Oil, Vanilla Extract, Spices, and Low Fat Milk. There’s 190 calories and 22 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

PUMPKIN FLAN
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way. Recipe for Pumpkin Flan from our Dessert recipe section.

Ingredients

canola oil cooking spray
3 eggs, omega-3-enriched if available
1-1/4 cup pumpkin puree (300 mL)
1/2 cup maple syrup (125 mL)
2 Tbsp canola oil (30 mL)
1-1/2 tsp pure vanilla extract (7 mL)
3/4 tsp ground cinnamon (4 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp ground cloves (1 mL)
1/4 tsp salt (1 mL)
1-1/2 cups low-fat milk, heated until very hot (375 mL)
Boiling water, about 1 quart (1.13 L)
ground nutmeg (garnish)

Directions

1 – Preheat oven to 350F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch (33 x 22 cm) baking pan.
2 – In large bowl, beat eggs slightly; add pumpkin puree, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
3 – Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
4 – Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
5 – Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
NOTES:
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way.

Recipe Yield: Yield: 8 servings. Serving size: 1 flan.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 7 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 220 milligrams
Cholesterol: 110 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipes/pumpkin-flan

Kitchen Hint of the Day! SATURDAY

October 15, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: baking, Canola Oil, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Olive oil, recipes, Roasting

Love that Olive Oil…..

Use olive or canola oil. Research has shown that the use of olive oil is linked to a lower risk for obesity and cardiovascular problems. If olive oil seems too expensive or you don’t like the taste, canola oil can be a good second choice. Canola oil does contain some healthy omega 3 oils and has been shown to reduce cholesterol levels. It is a low-flavor, healthier alternative to corn, soy or vegetable oil and animal fats like butter.

Diabetic Dessert of the Week – GINGER SNAPS

September 1, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Baking Soda, Canola Oil, Cinnamon, Cooking, dessert, Diabetic Dessert of the Week, Diabetic Gourmet, Egg Substitute, Food, GINGER SNAPS, Granulated Splenda No Calorie Sweetener, Ground Cloves, ground ginger, Molasses, recipes, Sugar, Unsalted Butter

This week’s Diabetic Dessert of the Week is GINGER SNAPS. To make this recipe you’ll be needing Granulated Splenda No Calorie Sweetener, Sugar, Unsalted Butter, Molasses, Canola Oil, Egg Substitute, All Purpose Flour, Baking Soda, Ground Ginger, Ground Cloves, and Cinnamon. There’s 110 calories and 16 carbs per serving (2 cookies). So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

GINGER SNAPS
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge. Recipe for Ginger Snaps from our Desserts recipe section.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated
3/4 cup sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons cinnamon
*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

1 – Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2 – Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3 – Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4 – Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5 – Bake 10-12 minutes or until bottoms are lightly browned.
NOTES:
Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Recipe Yield: Yield: 36 servings
Serving Size: 2 cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams
https://diabeticgourmet.com/diabetic-recipes/ginger-snaps

Appetizer of the Week – TOASTED TOMATO AND GOAT CHEESE TARTLETS

July 30, 2022 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, Diabetic Gourmet Magazine | Leave a comment
Tags: Appetizer of the Week, Appetizers, baking, Canola Oil, Cooking, Diabetic Gourmet Magazine, Food, Plum Tomatoes, recipes, Reduced Fat Goat Cheese, Reduced Fat Milk, Shallots, Spices, Sugar, TOASTED TOMATO AND GOAT CHEESE TARTLETS

This week’s Appetizer of the Week is TOASTED TOMATO AND GOAT CHEESE TARTLETS. To make this Appetizer some of the ingredients you’ll be needing are Canola Oil, Reduced Fat Goat Cheese, Shallots, Reduced Fat Milk, Plum Tomatoes, Spices, Sugar and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

TOASTED TOMATO AND GOAT CHEESE TARTLETS
Recipe for Toasted Tomato and Goat Cheese Tartlets from our Appetizers recipe section.

Ingredients

4 tsp. canola oil
3 Tbsp. ice water (approx.)
1/4 cup reduced-fat goat cheese
2 Tbsp. finely minced shallots
1 Tbsp. reduced-fat milk
4 ripe plum tomatoes, halved lengthwise
1 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
1/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
3 tsp. sugar, divided
1/8 tsp. of salt
2 Tbsp. unsalted butter, cut into small pieces and chilled

Directions

1 – Preheat oven to 350 degrees. Arrange tomatoes on baking sheet, cut side up, and rub with oil. Season with 1/2 teaspoon salt and pepper. Roast for 45 minutes, until tomatoes are barely soft and hold their shape. Set aside, and decrease oven to 325 degrees.
2 – In food processor, combine whole-wheat flour, all-purpose flour, 2 tsp. sugar and salt. Pulse a few seconds to combine. Add butter and oil. Pulse until mixture resembles lumpy crumbs. With food processor running, add ice water, 1 teaspoon at a time, until dough just starts to come together. Turn dough out onto wax paper and gently press together, making 5-inch disk. Wrap dough in wax paper and refrigerate 30 minutes, up to 24 hours.
3 – If dough is chilled longer than 30 minutes, let sit at room temperature 10 minutes. Place dough between 2 sheets of wax paper and roll out into an 11-inch disk. Remove top sheet of waxed paper. Using a glass as a guide, cut out four 4-inch rounds of dough and transfer to baking sheet. Prick dough all over with fork and refrigerate 10 minutes. Bake tartlet rounds 10 minutes. Remove baking pan and increase oven temperature to 375 degrees.
4 – For filling, in a small bowl, mash together goat cheese, shallots, milk and season with 1/4 teaspoon salt. Spread one-fourth of cheese on each tartlet round. Top with 2 roasted tomato halves, cut side up. Sprinkle remaining 1 tsp. sugar over tomatoes
5 – Bake 10 minutes, or until pastry edges are lightly golden. Cheese will look cracked. Let tartlets stand 10 minutes. Serve warm.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 12 grams
Saturated Fat: 4 grams
Fiber: 2 grams
Sodium: 115 milligrams
Protein: 5 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/toasted-tomato-and-goat-cheese-tartlets