“Meatless Monday” Recipe of the Week – Lentil Burgers
February 22, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a commentTags: Carrot, Cooking, Diabetes Self Management, Dried Lentils, Egg, Fat-Free Reduced-Sodium Chicken Broth, Food, Hot Pepper Sauce, Kaiser Rolls, Lentil Burgers, Meatless Monday, mushrooms, recipes, Spices, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Lentil Burgers. To make these “Meatless” Burgers some of the ingredients that you’ll be needing are Fat-Free Reduced-Sodium Chicken Broth, Dried Lentils, Carrot, Mushrooms, Egg, Spices, Hot Pepper Sauce, Kaiser Rolls and more! The Burger is 124 calories and 20 carbs per serving. 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 2021! https://www.diabetesselfmanagement.com/
Lentil Burgers
This vegetarian burger is low in calories but high in flavor! A dill and cucumber sauce tops a hearty lentil- and mushroom-based patty.
Ingredients
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup dried lentils, sorted and rinsed
1 small carrot, grated
1/4 cup coarsely chopped mushrooms
1 egg
1/4 cup plain dry bread crumbs
3 tablespoons finely chopped onion
2 to 4 cloves garlic, minced
1 teaspoon dried thyme
Nonstick cooking spray
1/4 cup plain fat-free yogurt
1/4 cup chopped seeded cucumber
1/2 teaspoon dried mint
1/4 teaspoon dried dill weed
1/4 teaspoon black pepper
1/8 teaspoon salt
Dash hot pepper sauce (optional)
Kaiser rolls
Directions
Yield: 4 servings
Serving size: 1 Lentil Burger with about 1 tablespoon sauce (without roll)
1. Bring chicken broth to a boil in medium saucepan over high heat. Stir in lentils; reduce heat to low. Simmer, covered, about 30 minutes or until lentils are tender and liquid is absorbed. Cool to room temperature.
2. Place lentils, carrot and mushrooms in food processor or blender; process until finely chopped but not smooth. (Some whole lentils should still be visible.) Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, covered, 2 to 3 hours.
3. Shape lentil mixture into four (1/2-inch-thick) patties. Spray large skillet with cooking spray; heat over medium heat. Cook patties over medium-low heat about 10 minutes or until browned on both sides.
4. Meanwhile, for sauce, combine yogurt, cucumber, mint, dill, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.
Nutrition Information:
Calories: 124 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 166 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lentil-burgers/
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Smoky Pasta and Bean Soup
February 16, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a commentTags: bacon, Canned White Beans, Carrot, Celery, Chicken Broth, Cooking, CooksRecipes, Crushed Red Pepper Flakes, Crushed Tomatoes, Food, Garlic Cloves, Grated Parmesan Cheese, Macaroni, Onion, recipes, Smoky Pasta and Bean Soup
Here’s a recipe for a Smoky Pasta and Bean Soup. To make this recipe you’ll be needing Bacon, Onion, Celery, Carrot, Garlic Cloves, Crushed Red Pepper Flakes, Crushed Tomatoes, Canned White Beans, Chicken Broth, Macaroni, and fresh Grated Parmesan Cheese. A great dish to warm up these cold Winter’s Days! 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 2021! https://www.cooksrecipes.com/index.html
Smoky Pasta and Bean Soup
Warm up with this hearty soup. Serve with crusty rolls and a simple green salad.
Recipe Ingredients:
6 slices bacon, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and grated
2 cloves garlic, minced
1/8 teaspoon crushed hot red pepper flakes
2 cups canned crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape
Freshly grated Parmesan cheese (optional)
Cooking Directions:
1 – In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes.
2 – Stir in tomatoes, cook and stir occasionally for 10 more minutes.
3 – Stir in beans; add broth and bring to a gentle boil. Add macaroni (or other small pasta) and continue cooking until pasta is tender, but still firm, about 15 minutes.
4 – Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.
Makes 8 servings.
https://www.cooksrecipes.com/soup/smoky_pasta_and_bean_soup_recipe.html
Jennie – O Turkey Recipe of the Week -Mini Chipotle-Spiced Turkey Meatloaves
May 10, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baking, Carrot, Chipotle Peppers, Cooking, Food, Jennie - O Extra Lean Ground Turkey Breast, Jennie - O Turkey Recipe of the Week, Meatloaf, Mini Chipotle-Spiced Turkey Meatloaves, Quick-Cooking Oats, recipes, Switch
This week’s Jennie – O Turkey Recipe of the Week is – Mini Chipotle-Spiced Turkey Meatloaves. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Celery, Carrot, Chipotle Peppers (canned in adobo sauce), Quick-Cooking Oats, and Egg Whites. Also included is a recipe for the Meatloaf topping which is made using; Ketchup, Chipotle Pepper Adobo Sauce, and Brown Sugar. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Mini Chipotle-Spiced Turkey Meatloaves
Miniature veggie-stuffed turkey meatloaves, spiced with a smoky chipotle sauce and baked in a muffin pan, make for a fun weeknight dinner recipe that’s a departure from the norm.
INGREDIENTS
MEATLOAF
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, peeled and chopped
2 chipotle peppers (canned in adobo sauce)
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick-cooking oats
2 egg whites
TOPPING
¼ cup ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar
DIRECTIONS
1) Heat oven to 350°F. Mist 6 hole large muffin pan with cooking spray. In bowl of food processor, place onion, celery and carrot. Process until finely chopped. Add chipotle peppers; pulse until combined. In large bowl, combine turkey breast and vegetable mixture. Add oats and egg whites; mix until combined.
2 ) Place ⅔ cup turkey into each muffin cup. Bake 20 minutes. For topping in small bowl, combine ketchup, chipotle pepper adobo sauce and brown sugar; set aside.
3) Spoon topping over each meatloaf. Bake 5 to 10 minutes or until meatloaves are well-done, 165°F as measured by a meat thermometer. Let meatloaves stand 5 minutes before serving.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 140
Protein 20g
Carbohydrates 13g
Fiber 1g
Sugars 6g
Fat 1.5g
Cholesterol 35mg
Sodium 75mg
Saturated Fat 0g
https://www.jennieo.com/recipes/441-mini-chipotle-spiced-turkey-meatloaves
One of America’s Favorites – New England Boiled Dinner
August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 CommentsTags: Cabbage, Carrot, Cooking, Corned beef, Food, New England Boiled Dinner, One of America's Favorites, Onion, Parsnip, Potatoes, recipes, Rutabaga, white turnip
New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.
New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.
Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.
A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.
Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.
Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.
Common condiments include horseradish, mustard, and cider vinegar.
Soup Special of the Day!……..White Bean Soup
December 25, 2016 at 6:21 AM | Posted in Jennie-O Turkey Products, Soup Special of the Day | Leave a commentTags: Carrot, Cooking, Corn, Food, Jennie O Turkey Bacon, recipes, Soup, Soup Special of the Day, White Bean Soup, White Beans
This week’s Soup Special of the Day is a White Bean Soup. Loaded with Vegetables and Seasoning, Enjoy and Eat Healthy in 2017!
White Bean Soup
Ingredients
1 tablespoon olive oil
2 Cloves Garlic, crushed
1 Yellow Onion, chopped
1 large Carrot, chopped
1 (10 ounce) can Golden Corn, drained
Sea Salt and Pepper to taste
5 cups Reduced Sodium Chicken Broth
1 (15.5 ounce) can White Beans
1 cup diced fresh Tomatoes
1 teaspoon Dried Thyme
1 teaspoon Dried Summer Savory
1 teaspoon Dried Parsley
Crumbled Jennie – O Turkey Bacon (Optional Garnish)
Directions
1 – Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
2 – Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Garnish the soup with the bacon and serve. Serve hot.
Kitchen Hint of the Day!
November 28, 2013 at 9:33 AM | Posted in Kitchen Hints | 1 CommentTags: Carrot, Carrot cake, Collections and Indexes, cook, Fruit and Vegetable, Home, Soup, Soups and Stews
Carrots are a natural sweetener. To sweeten a soup, stew, or sauce without adding sugar, stir in a small amount of puree carrots. Use one of the sweeter carrot varieties.
Kitchen Hint of the Day!
September 15, 2013 at 9:37 AM | Posted in Kitchen Hints | Leave a commentTags: Beet, Carrot, cook, Fruit and Vegetable, Home, Leaf vegetable, Vegetable, Wine tasting descriptors
If you’ve overcooked a vegetable with a leafy top, such as beet greens or carrots, remove the green top before you store it in the fridge. The leafy tops will leach moisture from the root or bulb and shorten the vegetable’s shelf life.
Kitchen Hint of the Day!
September 12, 2013 at 8:30 AM | Posted in Kitchen Hints | 1 CommentTags: Asparagus, Carrot, cook, Coriander, Fruit and Vegetable, Home, Olive oil, Tablespoon
To revive wilted greens – To crisp cut – up the greens like lettuce, cilantro, or anything else that wilts, soak them in ice water for 15 – 20 minutes. This also works for limp asparagus and carrots.
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