Diabetic Dessert of the Week – Pineapple Coconut Cupcakes

May 7, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pineapple Coconut Cupcakes. These are made using White Cake Mix, Sugar Free Lemon Lime Soda, Egg, Egg White, Canola Oil, Flaked Sweetened Coconut, Crushed Pineapple, Cornstarch, and Sugar Free Whipped Topping. A little taste of the Islands in Summer! 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 2020! https://www.diabetesselfmanagement.com/

Pineapple Coconut Cupcakes

Ingredients
1 package (about 18 ounces) white cake mix
12 ounces sugar-free lemon-lime soda
1 egg
1 egg white
2 tablespoons canola oil
1/2 cup flaked sweetened coconut, toasted*
1 can (20 ounces) crushed pineapple in its own juice
1 tablespoon plus 1 teaspoon cornstarch
2 cups sugar-free whipped topping

Directions
Yield:
24 cupcakes

Serving size:
1 cupcake

Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups

Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.

Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.

Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.

Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve

*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-coconut-cupcakes/

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Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style

April 26, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.

Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper

Cooking Directions:
1 – In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2 – Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
3 – Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
https://www.cooksrecipes.com/pork/stuffed_pork_loin_genoa_style_recipe.html

TRIPLE BERRY BAKED BRIE

February 6, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 1 Comment
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I have a recipe for a Triple Berry Baked Brie to pass along. Made using Frozen Puff Pastry, Smucker’s Orchard’s Finest Northwest Triple Berry Preserves, Round Baby Wheel Brie Cheese, Pecans, Egg, and Water. Served with assorted Crackers, Pear slices and/or Apple slices. The recipe comes from the Diabetic Gourmet website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out soon. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TRIPLE BERRY BAKED BRIE

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices

Directions

1 – Heat oven to 400F.
2 – Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.
3 – Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.
4 – Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
5 – Whisk egg and water in small bowl.
6 – Brush seams with egg mixture.
7 – Place seam-side down on baking sheet.
8 – Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
9 – Bake 25 minutes or until golden brown.
10 – Let stand 20 minutes before cutting.
11 – Serve with crackers and sliced fruit.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 15 grams
Saturated Fat: 4.5 grams
Fiber: 2 grams
Sodium: 180 milligrams
Cholesterol: 25 milligrams
Protein: 6 grams
Carbohydrates: 23 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/triple-berry-baked-brie

Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE

August 13, 2019 at 6:02 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 – CREAMY TUNA MAC CASSEROLE. Made using Macaroni Pasta, Cream of Mushroom Soup, Fat Free Sour Cream, Can of Tuna, Shredded Cheddar Cheese, Onions, Egg, Salt and Pepper, Potato Chips, and Paprika. The dish is 29 calories and 19 net carbs per serving. You can find this recipe along with all the other many Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CREAMY TUNA MAC CASSEROLE

Ingredients

2 (8 oz) packages Skinny Noodles Macaroni
1 (10.75 oz) can condensed cream of mushroom soup
1/2 Cup fat-free sour cream
1 (6 oz) can tuna, drained
1-1/2 Cup shredded cheddar cheese
1/2 Cup chopped onions
1 egg, whisked
Salt and pepper to taste
1/2 Cup finely crushed potato chips
1 pinch paprika

Directions

1 – Pre-heat oven to 400F.
2 – Open packages of Skinny Noodles Macaroni into a colander.
3 – Rinse with warm water and drain well. Pat dry noodles with paper towels.
4 – Heat a nonstick frying pan over medium heat.
5 – Add noodles and dry fry for 3-4 minutes; turn off heat and let sit.
6 – In a large bowl mix all ingredients except potato chips and paprika. Add Skinny Noodles and mix again, add salt and pepper to taste.
7 – Transfer content to a lightly greased 1.5 quart casserole dish, sprinkle top with crushed chips and paprika and cook for 30 – 35 minutes.
8 – Remove from heat and let sit for 10-15 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 299
Fat: 15 grams
Fiber: 4 grams
Cholesterol: 73 milligrams
Protein: 18 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/creamy-tuna-mac-casserole

One of America’s Favorites – Loco Moco

March 13, 2017 at 5:22 AM | Posted in One of America's Favorites | Leave a comment
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A loco moco plate lunch, with soba noodles (left) and macaroni salad (right)

Loco moco is a meal in the contemporary cuisine of Hawaii. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Variations may include chili, bacon, ham, Spam, kalua pork, linguiça, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats. Loco Moco is also the name of a Hawaiian-based restaurant chain that serves Hawaiian rice bowl dishes.

 

 

 

 

Hamburger loco moco at Aqua Cafe, Honolulu

The dish was reportedly created at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive yet quickly prepared and served. They asked Nancy to put some rice in a bowl, a hamburger patty over the rice and then topped with brown gravy. The egg came later. The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was “Crazy”. George Takahashi, who was studying Spanish at Hilo High School, suggested using Loco, which is Spanish for crazy. They tacked on “moco” which “rhymed with loco and sounded good”. However, to Spanish-speakers, this may sound odd, considering that moco means “booger” in Spanish.

 

 
The dish is widely popular in Hawaii and now on the menu at many Hawaiian restaurants in the mainland United States. In keeping with the standards of Japanese cuisine, rice is used as a staple starch, finished off with the hamburger, gravy, and fried eggs to create a dish that does not require the preparation time of bento. Loco moco can be found in various forms on many Pacific islands from Hawaii to Samoa to Guam and Saipan, and is also popular in Japan.

Fish loco moco

This dish was featured on the “Taste of Hawai’i” episode of Girl Meets Hawai’i, a Travel Channel show hosted by Samantha Brown. The episode features the dish being served at the popular restaurant, Hawaiian Style Cafe, in Waimea together with the plate lunch, another Hawaiian specialty dish.

The loco moco was also featured on a Honolulu-based episode of the Travel Channel show Man v. Food (this episode aired in the show’s second season). The host, Adam Richman, tried this dish at the Hukilau Café, located in nearby Laie. Richman also tried an off-the-menu loco moco at a San Francisco eatery called Namu Gaji on his 2014 show, Man Finds Food.

 

Kitchen Hint of the Day!

November 20, 2013 at 8:13 AM | Posted in Kitchen Hints | Leave a comment
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If you don’t have an egg separator, the eaisiest way to separate yolks fro the whites is to crack them into a funnel. The whites slide out, leaving the yolk behind.

One of America’s Favorites – Scrambled Eggs

September 9, 2013 at 8:59 AM | Posted in breakfast, diabetes friendly, Egg Beaters, Eggs, One of America's Favorites | 1 Comment
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Scrambled eggs with fingerling potatoes and bacon

Scrambled eggs with fingerling potatoes and bacon

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs).
Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding under cooked high-moisture vegetables.

 

 

In another “Escoffier” method a double boiler or au Bain Marie is used as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and whisked during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs. This method was used in the “old classical kitchen” and guarantees the eggs are always cooked perfectly, but it is somewhat more time-consuming than the regular method, taking up to 40 minutes to ensure perfect quality.
Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and stirring until the desired consistency is achieved, with the whites, and yellow scrambled together.
It is also possible to make scrambled eggs in a microwave oven, by cooking the eggs for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.
Scrambled eggs can be made easily sous vide, which gives a much smoother texture more similar to custard and requires only occasionally mixing during cooking.
Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).

 

 

Scrambled eggs with bacon

Scrambled eggs with bacon

Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.

 

 

Variations of scrambled egg dishes

* scrambled eggs à l’arlésienne – with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
* scrambled eggs à l’américaine – with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
* egg bhurji – Indian variant of scrambled eggs. Additions include onions, green chili, chopped ginger, turmeric powder and chopped tomatoes. Sprinkled with chopped green coriander and eaten with roti. Another variant of egg bhurji is the Parsi akuri.
* Soy scrambled eggs – mixed with soy sauce and often eaten with congee.
* scrambled eggs with sucuk or pastırma; sucuklu yumurta and pastırmalı yumurta respectively – Scrambled eggs are mixed with Turkish beef sausages, or dried cured beef. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey and Egypt it is eaten regularly for breakfast.
* scrambled eggs with digüeñes – a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae.
* migas – a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.
* Stir-fried tomato and scrambled eggs – a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students[citation needed]. This is also eaten in the Philippines.
* Onions and scrambled eggs – another variant of scrambled eggs eaten in the Philippines. The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.

Kitchen Hint of the Day!

August 23, 2013 at 8:05 AM | Posted in Kitchen Hints | Leave a comment
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To avoid the absorption of refrigerator odors, always store eggs in their original carton on an inside shelf of the refrigerator. Before you put away the carton, though, turn each egg upside down. Storing eggs with the tapered end down maximizes the distance between the yolk and the air pocket, which may contain bacteria. The yolk is more perishable than the white, even though it is more or less centered in the egg, the yolk can shift slightly and will move away from possible contamination.

Kitchen Hint of the Day!

July 30, 2013 at 8:33 AM | Posted in Kitchen Hints | Leave a comment
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The Best Ways to Freeze Food Tips:

 

* On the other hand, use more onion than you would otherwise, because freezing tends to cause onion to lose its flavor. Herbs and salt also tend to diminish in flavor, so it’s best to add them after freezing, when you’re reheating the dish.

 

 

* Avoid freezing sauces. Egg-based sauces and those high in fat tend to separate when reheated, and cheese – or milk based sauces are prone to curdling. Don’t try to freeze mayonnaise, salad dressing, or jam. Most gravies will thicken considerably when frozen, but they can be thinned when reheated.

 

 

* Artificial sweeteners do not freeze well, so don’t substitute them for sugar.

 

 

* Don’t freeze any bakery item with a cream filling because it become soggy. Custard and meringue pies, don’t freeze well. The custard tends to separate and the meringue becomes tough.

 

 

* Cool already-cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.

It’s a Wrap!

July 27, 2013 at 11:14 AM | Posted in cooking, Joseph's Pita Bread | Leave a comment
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As I had said in an earlier post I’ve been using Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread ever since I came across it in the Wraps 002Walmart Bakery. At only 50 Calories and 4 Net Carbs you can’t beat it.

 
For breakfast a Scrambled Egg and Cheese Wrap. Scrambled 1 Egg, seasoned with Sea Salt, Ground Black Pepper, a few shakes of Frank’s Red Hot Sauce, and a sprinkle of Sargento Reduced Fat Shredded Cheddar Cheese. Just put the Scrambled Egg in the Pita Bread and top with a light sprinkle of the Sargento Shredded Cheddar, one quick, easy and healthy way to start the morning.

 
Then for a lunch option, once again using the Pita Bread I just added some thin slices of Kroger Brand Private Selection Oven Roasted Rosemary Ham. This has become my favorite packaged Ham incredible taste and it’s 70 calories and 1 carb per serving. You can add a slice of Sargento Ultra Thin Swiss Cheese, only 40 calories per slice, or season it up a little with French’s Mustard or Kraft Light Mayo. No matter the topping it makes one good Ham Wrap! I’m beginning too think everything’s better in a Wrap! Did you notice the orange Taco Holders? A very useful and inexpensive kitchen item to have, especially if you eat a lot of Tacos or Wraps

 

Wraps 005

 

 
Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread

Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.

 

Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g

 

 

http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash

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