Diabetic Dish of the Week – EGGPLANT LASAGNA

October 30, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Egg Plant as the Noodles. It’s 318 calories and 10 net carbs per serving! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/




Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt’s Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt’s Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese


1 – Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 – In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 – Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 – In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 – Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 – Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 – Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 – Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.

Recipe Yield: Yield: 8 servings

Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams


Kitchen Hint of the Day!

October 10, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Egg Plant……….

When buying Egg Plant an easy way to tell if it’s fresh is to just to press the skin gently with your thumb and if it springs back the Egg Plant is good.

A Full Harvest: Stuffed Vegetable Recipes for Fall

September 16, 2017 at 6:27 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – A Full Harvest: Stuffed Vegetable Recipes for Fall. Delicious and Healthy recipes like; Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds, Stuffed Eggplant, and Polenta-Stuffed Kabocha Squash. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/



A Full Harvest: Stuffed Vegetable Recipes for Fall
To celebrate Autumn, turn fall’s best vegetables into cornucopias of plenty. Try stuffing luscious roasted eggplant with curried pork and shrimp. Tuck briny oysters, nutty Parmesan and fresh herbs between tender artichoke leaves. Fall vegetables take center stage in these delicious stuffed vegetable recipes.


Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds
This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat….


Stuffed Eggplant
In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad…….


Polenta-Stuffed Kabocha Squash
The cheesy polenta filling in this healthy stuffed squash recipe makes a great alternative to mashed potatoes, as well as a hearty vegetarian entree. If you can’t find kobocha squash, try using a buttercup squash or pie pumpkin–or skip serving it in the hollowed-out vegetable altogether and use 2 cups of your favorite pureed winter squash in Step 5………


* Click the link below to get all the – A Full Harvest: Stuffed Vegetable Recipes for Fall

Favorite Italian Recipes

July 11, 2017 at 4:51 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Favorite Italian Recipes. Delicious and Diabetic Friendly Italian recipes. Recipes including; Porcini Eggplant, Pesto Shrimp Pizza, and Beefy Italian Vegetable Soup. Find these and more at the Diabetic Living Online website. Enjoy and eat Healthy! http://www.diabeticlivingonline.com/


Favorite Italian Recipes

These Italian recipes have been made especially for people with diabetes, so they’re carb-friendly but still full of flavor. From homemade pizzas and classic pasta recipes to decadent desserts, healthy Italian food never tasted so good.


Porcini Eggplant

Balsamic vinegar dresses up the deep, woodsy taste of roasted eggplant and porcini mushrooms. Serve the low-calorie vegetarian side dish with fresh basil and grape tomatoes…..


Pesto Shrimp Pizza

Serve the unexpected with this unique, made-from-scratch pizza. With added fiber from the whole grain crust, this low-carb pizza recipe fits into any healthy eating plan as a starter or an entrée…..


Beefy Italian Vegetable Soup

Our hearty Italian soup is a nutritional powerhouse. Packed with vitamin-rich veggies and high-protein steak, the savory stew leaves you comfortably full for only 17 grams of carb per serving…….


* Click the link below to get all the Favorite Italian Recipes

“Meatless Monday” Recipe of the Week – Ratatouille Stew

August 29, 2016 at 5:06 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Ratatouille Stew. Loaded with Vegetables and seasonings, you’ll never miss the meat! It comes from the Diabetic-Friendly website, Diabetic Living Online. Enjoy! http://www.diabeticlivingonline.com/


Ratatouille Stew


1 medium yellow or orange sweet pepper, chopped (3/4 cup)Diabetic living logo
1/2 of a medium sweet onion, chopped
2 teaspoons olive oil
4 cloves garlic, minced
2 cups coarsely chopped unpeeled eggplant
1 small zucchini, halved lengthwise and cut into 1/2-inch thick slices
1 cup lower-sodium vegetable broth
1/8 teaspoon black pepper
4 medium roma tomatoes, coarsely chopped
1/4 cup snipped fresh basil
3 tablespoons coarsely shredded Parmesan cheese
1 tablespoon pine nuts, toasted
Small fresh basil leaves

1 – In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.
2 – Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.
3 – Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts, and small basil leaves.
Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 108 cal., 5 g total fat (1 g sat. fat), 3 mg chol., 205 mg sodium, 13 g carb. (4 g fiber, 6 g sugars), 4 g pro.


Condiment of the Week – Ajvar

December 10, 2015 at 5:57 AM | Posted in Condiment of the Week | Leave a comment
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* New one for me!

Open sandwich with home-made ajvar

Open sandwich with home-made ajvar

Ajvar ([ǎj.ʋaːr], Serbian Cyrillic: ajвар; Bulgarian: aйвар; Macedonian: aјвар) is a type of relish, made principally from red bell peppers, with garlic. It may also contain eggplant and chili peppers. Ajvar originates in the Serbian cuisine, and was therefore long known as “Serbian salad” “. It became a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans.

Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot.

The ajvar can be consumed as a bread spread or as a side dish.

The name ajvar comes from the Turkish word havyar, which means “salted roe, caviar” and shares an etymology with caviar. Prior to the 20th century, there was a significant local production of caviar on the Danube, with sturgeon swimming from the Black Sea up to Belgrade. Domestic ajvar, meaning caviar, used to be a very popular dish in Belgrade homes and restaurants. However, the domestic production of ajvar/caviar was not steady starting in the 1890s because of labor disputes, and eventually a special pepper salad was, with the sense for irony and an eye for production and serving and optical similarities between the two dishes, offered as a substitute in Belgrade restaurants under the name “red ajvar” or “Serbian ajvar” (crveni ajvar, srpski ajvar).



Commercially made ajvar

Commercially made ajvar

Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality of ajvar.

The preparation of ajvar is somewhat difficult, as it involves a great amount of manual labor, especially related to peeling the roasted peppers. Traditionally, it is prepared in mid-autumn, when bell peppers are most abundant, conserved in glass jars, and consumed throughout the year (although in most households stocks do not last until the spring, when fresh salads start to emerge anyway, so it is usually enjoyed as a winter food). Often, the whole family or neighbours gather to bake the bell peppers, peel them, and cook them. The principal cultivar of pepper used is called roga, i.e. horned — it is large, red, horn-shaped, with thick flesh and relatively easy to peel. It typically ripens in late September.

In order to produce ajvar, bell peppers and aubergines (eggplants) are roasted whole on a plate on an open fire, a plate of wood in a stove, or in an oven. The baked peppers must briefly rest in a closed dish, to allow them to cool and to allow the flesh to separate from the skin. Next, the skin is carefully peeled off and the seeds are removed. The peppers are then ground in a mill or chopped in tiny pieces (this variant is often referred to as pindjur). Finally, the mush is stewed for a couple of hours in large pots, with added sunflower oil and garlic, in order to condense and reduce the water, as well as to enhance later conservation. Salt (and sometimes also vinegar) is added at the end and the hot mush is poured directly into glass jars which are immediately sealed.



Ajvar and other pickles in a home larder

Ajvar and other pickles in a home larder

Ajvar is produced in various countries. The reported annual Serbian production is 640 tons.

Ajvar is one of the so-called “zimnica” (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can fit in a jar that gets prepared just before winter.


“Meatless Monday” Recipe of the Week – Pickled Eggplant in Olive Oil

October 5, 2015 at 4:54 AM | Posted in CooksRecipes, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Pickled Eggplant in Olive Oil. It’s off one of my favorite recipe websites, the PBS/Recipe. Fantastic selection of all kinds of recipes! http://www.pbs.org/food/recipes/



Pickled Eggplant in Olive Oil

This traditional Italian recipe features hot red pepper, garlic, and olive oil.
IngredientsCooksrecipes 2
4 to 5 medium-small eggplants (about 2 pounds in total)
2 Tbsp salt
3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar (white vinegar is fine)
2 cups water
1 to 2 cups of extra-virgin olive oil

1 – Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they’re too long.
2 – Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
3 – After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
4 – Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don’t have to be fully dry but they shouldn’t be dripping wet.
5 – Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
6 – Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.

Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added to oil. Storing in the fridge for up to one week or freezing is recommended.


“Meatless Monday” Recipe – Eggplant Involtini

October 13, 2014 at 5:29 AM | Posted in Meatless Monday, PBS | 2 Comments
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Another “Meatless Monday” Recipe from the endless recipe site of PBS (http://www.pbs.org/food/recipes/) I love this site!



Eggplant InvoltiniPBS3
550 grams eggplants (about 2 medium eggplants)
3/4 cup olive oil
10 grams garlic (1 large clove), grated
160 grams raw cashew nuts (about 1 cup)
200 grams farro perlato (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
15 grams flat-leaf parsley, minced
2 1/2 cups basic tomato sauce
1/2 cup water
2/3 cup panko



1 – Preheat the oven to 450 degrees F.
2 – Trim the tops off the eggplants and slice them lengthwise about 1/3-inch (8 millimeters) thick (you should get about 11 slices from each eggplant).
3 – Whisk the olive oil and garlic together in a large bowl and then quickly dip each slice of eggplant in the mixture to coat both sides evenly, scraping off the excess oil on the side of the bowl. Arrange each slice on baking sheets in a single layer. Save the remaining olive oil and garlic mixture for the topping.
4 – Sprinkle the eggplant with salt and pepper and then bake until lightly browned and tender (about 10 minutes).
5 – Meanwhile, boil some water and pour the boiling water over the raw cashew nuts. Let the cashews soak for 30 minutes.
6 – Wash the farro and add it to a pot with 5 cups of water and 1 tablespoon of salt. Bring the water to a boil and then turn down the heat to maintain a gentle simmer. Cook until tender, about 25-30 minutes.
7 – When the cashews are done soaking, add 1/2 cup of the soaking liquid to a small food processor or high-speed blender and then drain the cashews. Add the soaked cashews, salt, pepper, and nutmeg to the food processor and process until smooth and creamy (you may need to scrape down the sides of the food processor a few times.
8 – When the farro is done, drain it and add it to a bowl with the pureed cashew and minced parsley. Stir to combine.
9 – Lower the oven temperature to 375 degrees F.
10 – Pour the basic tomato sauce and 1/2 cup water into a 10″ x 10″ casserole dish and stir to combine.
11 – To make the rolls, add about 2 tablespoons of filling to the broad side of each piece of eggplant and roll, placing the finished rolls in the tomato sauce seam-side down. Don’t use the edge pieces of the eggplant if you have enough middle slices.
12 – Add the panko to the remaining garlic oil from the eggplants and stir to combine. Sprinkle this mixture on top of the rolled eggplants. Bake until the panko is golden brown and the tomato sauce is thick and bubbly (about 40 minutes).




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