“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

November 22, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. 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 2021! https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT
Recipe for Penne with Roasted Eggplant and Savory Mushroom Ragout from our Main Dishes recipe section.

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams

Penne with Roasted Eggplant and Savory Mushroom Ragout

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

September 27, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won’t miss the Meat in this dish! 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

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Diabetic Dish of the Week – Indian Summer Stew

September 21, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Indian Summer Stew. To make this week’s recipe you’ll be needing Red Potatoes, Olive Oil, Garlic, Onions, Spices, Eggplant, Tomatoes, Bell Peppers, Green Beans, Squash, Corn, and more! There’s 105 calories and 16 net 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/

Indian Summer Stew
Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes.

6 new red potatoes (about 3/4 pound)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 small eggplant, chopped into bite-size chunks
3 medium tomatoes, chopped
2 green bell peppers, sliced into strips
1/2 pound green beans, trimmed and cut into bite-size pieces
2 yellow squash, sliced
4 tablespoons tomato paste
2 cups corn
2 teaspoons caraway seeds
1/2 teaspoon black pepper

Directions
Yield: about 12 cups
Serving size: 1 cup

1 – In a medium saucepan, boil unpeeled potatoes in water until tender, about 15 minutes. Drain and set aside. In a large soup pot or kettle, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add onions, chili powder, cumin, thyme, basil, and oregano. Stir. Add eggplant and tomatoes; simmer 10 minutes. Add pepper strips and green beans; simmer 10 minutes. Cut potatoes into bite-size pieces and add to pot. Add squash, tomato paste, corn, caraway seeds, and pepper. Stir well and cook over low heat 10 to 15 minutes longer until vegetables are tender but not mushy. Serve hot.

(Serving note: 2 to 3 cups of cooked diced chicken or turkey may be added during the last 10 to 15 minutes of cooking time, if desired. Nutrition analysis does not include the added poultry.)

Nutrition Information:
Calories: 105 calories, Carbohydrates: 20 g, Protein: 3 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 25 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/indian-summer-stew/

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

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.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream MONDAY

July 19, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. To make this week’s Recipe you’ll be needing Eggplant, Portabella Mushrooms, Spices, Garlic, Heavy Cream and more! Also included is a recipe for Wisconsin Blue Cheese Cream. 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

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Kitchen Hint of the Day!

June 30, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Preparing Eggplant…………….

To draw out an eggplant’s bitter juices, salt slices generously and let rest for 30 minutes. Then rinse, pat dry and cook.

Healthy Eggplant Recipes

June 29, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Eggplant Recipes. Find some Delicious and Healthy Eggplant Recipes with recipes including Cheesy Eggplant Casserole, Eggplant Lasagna Rolls, and Easy Eggplant Stir-Fry. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Eggplant Recipes
Find healthy, delicious eggplant recipes including baked, roasted, grilled and stuffed eggplant. Healthier recipes, from the food and nutrition experts at EatingWell.

Cheesy Eggplant Casserole
This cheesy eggplant casserole has a light custard with deliciously tender and flavorful summer vegetables and fresh herbs. The cheese makes this easy dish creamy and decadent. Enjoy it for brunch or dinner with a green salad on the side………….

Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling………..

Easy Eggplant Stir-Fry
This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place…………

* Click the link below to get all the Healthy Eggplant Recipes

https://www.eatingwell.com/recipes/19301/ingredients/vegetables/eggplant/

Kitchen Hint of the Day!

June 29, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love that Eggplant…………

Eggplant should be slightly firm but not hard. In other words, if you push on it with your finger and the veggie feels very soft, or you’re able to puncture the skin, it’s too far gone. A perfectly ripe eggplant will not have as much give when touched as a ripe tomato or peach.

To store your Eggplant, place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.

Healthy Lamb Recipes

May 4, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Magazine and Website it’s Healthy Lamb Recipes. Find Delicious and Healthy Lamb Recipes with recipes including Lamb Chops with Mint Pan Sauce, Braised Lamb Shanks and Eggplant, and Lamb and Rice. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Lamb Chops with Mint Pan Sauce
Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce. Make It a Meal: Serve with whole-wheat couscous and peas………..

Braised Lamb Shanks and Eggplant
This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice…………

Lamb and Rice
The sauce in this recipe is a heavenly mixture of tomatoes, spices, herbs and mustard. It provides amazing flavor to the lamb as they spend up to 12 hours together in the slow cooker…………

* Click the link below to get all the Healthy Lamb Recipes
https://www.eatingwell.com/recipes/18247/ingredients/meat-poultry/lamb/

Healthy Eggplant Recipes

January 16, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Eggplant Recipes. Find Delicious and Healthy Eggplant Recipes with recipes including EatingWell’s Eggplant Parmesan, Eggplant Tortilla Casserole, and Italian-Style Stuffed Eggplant. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Eggplant Recipes
Find healthy, delicious eggplant recipes including baked, roasted, grilled and stuffed eggplant. Healthier recipes, from the food and nutrition experts at EatingWell.

EatingWell’s Eggplant Parmesan
Here we bake breaded eggplant for crispy results with fewer calories to boot. This makeover of the classic recipe was originally developed by our Test Kitchen in 1995 and got an update in 2020 for our 30th anniversary issue…………………

Eggplant Tortilla Casserole
This layered casserole is inspired by classic cheese enchiladas, minus the fuss of rolling and stuffing individual tortillas. You’d never guess that within this comforting Tex-Mex casserole hides a layer of thinly sliced eggplant. The thin slices become tender when roasted and add a subtle savory note………………

Italian-Style Stuffed Eggplant
Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe………………

* Click the link below to get all the Healthy Eggplant Recipes
http://www.eatingwell.com/recipes/19301/ingredients/vegetables/eggplant/

Appetizer of the Week – Baba Ghannouj (Eggplant Dip)

December 12, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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This week’s Appetizer of the Week is a Baba Ghannouj (Eggplant Dip).This week’s Dish is made using Large Eggplant, Garlic, Tahini, Lemon Juice Parsley, Cayenne Pepper, and Olive Oil. The Dish is 74 calories and 4 net 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 2020! https://www.diabetesselfmanagement.com/

Baba Ghannouj (Eggplant Dip)
Low-carb and requiring just seven simple ingredients, this traditional Middle Eastern dip is perfect for combining with pita bread, crackers or crudités for a flavor combination that can’t be beat.

Ingredients
Preparation time: 13 minutes
Baking time: 20 minutes

1 large eggplant
2 cloves garlic, minced
2 tablespoons tahini (sesame seed paste)
3 tablespoons fresh-squeezed lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon cayenne pepper
1 teaspoon olive oil

Directions
Yield: 2 1/3 cups
Serving size: 1/3 cup

1 – Preheat oven to 400°F. Cut eggplant in half lengthwise. Place it on a baking sheet with cut sides down. Bake in hot oven for approximately 20 minutes, until skin is dark and eggplant is soft and cooked through when pierced with a fork. Meanwhile, place garlic in a small mixing bowl; add tahini and lemon juice. When eggplant is done, remove from oven and run cold water over eggplant halves for one minute. Drain water and cool slightly. Remove skin (it will peel back easily). Dice the eggplant and place it in bowl with tahini mixture. Mash the eggplant with the other ingredients to make a lumpy dip. Sprinkle with parsley and cayenne pepper, and drizzle the olive oil over the top of the sauce. Chill until serving time. Serve with pita triangles.

Nutrition Information:
Calories: 74 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 8 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/baba-ghannouj-eggplant-dip/

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

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.
https://www.diabetesselfmanagement.com/subscribe/

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