Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

October 17, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 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 2020! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

Appetizer of the Week – Feta-Stuffed Tomatoes

July 18, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Feta-Stuffed Tomatoes. This weeks Recipe is a good one- Easy to prepare, Delicious, Low Carb, and low calorie! To make the Feta-Stuffed Tomatoes you’ll be needing Plum Tomatoes, Cucumber, Reduced Fat Feta Cheese, Fresh Mint, Fat Free Sour Cream, Lemon Peel, and Black Pepper. 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/

Feta-Stuffed Tomatoes
Enjoy a taste of the Mediterranean with these quick and easy low-carb stuffed tomatoes! Simply scoop out several plum tomato halves and combine the feta with a few additional ingredients before filling the tomatoes — and your tummy!

Ingredients
2 plum tomatoes (about 1/4 pound), cut lengthwise into halves
1/3 cup chopped seeded cucumber
1 tablespoon crumbled reduced-fat feta cheese
1 tablespoon chopped fresh mint
1 tablespoon fat-free sour cream
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1 stuffed tomato half

1 – Scoop out and discard pulp from tomatoes, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain.

2 – Combine cucumber, feta cheese, mint, sour cream, lemon peel, and pepper in small bowl. Spoon mixture into tomato shells.

Nutrition Information:
Calories: 16 calories, Carbohydrates: 2 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 31 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/feta-stuffed-tomatoes/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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Personal Peach-Berry Parfait

June 11, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a 2nd Diabetic Friendly Dessert Recipe to share with you, Personal Peach-Berry Parfait. This one is made using Strawberries, Peach, Raspberries, Fat Free Sour Cream, Splenda Brown Sugar, Almond Extract, and Fresh Mint. A real refreshing Dessert for a hot Summer Evening! 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/

Personal Peach-Berry Parfait
Ingredients
Preparation time: 10 minutes

1/4 cup strawberries, sliced
1/2 small peach, sliced
1/4 cup fresh raspberries
1/4 cup fat-free sour cream
1 tablespoon packed Splenda Brown Sugar Blend for Baking
1/8 teaspoon almond extract
Fresh mint to garnish

Directions
Yield: 1 serving
Serving size: 1 parfait

1 – In an 8-ounce glass, layer strawberry slices, peach slices, and raspberries; set aside. In a small dish, whisk together sour cream, Splenda, and almond extract. Top fruit with cream and garnish with fresh mint.

Nutrition Information:
Calories: 157 calories, Carbohydrates: 33 g, Protein: <1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 47 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/personal-peach-berry-parfait/

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.
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Mint Julep

April 30, 2018 at 5:03 AM | Posted in Food | Leave a comment
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The mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon (or some other spirit), water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular.

A mint julep is traditionally made with four ingredients: mint leaf, bourbon, simple syrup, and crushed ice.

A mint julep served in the traditional silver cup

Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. The mint julep may be considered a member of a loosely associated family of drinks called “smashes” (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.

Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.

The mint julep originated in the southern United States, probably during the eighteenth century.

U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term “julep” is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from the Spanish “julepe”, from Spanish Arabic, and this from the Persian word گلاب (Golâb), meaning rosewater.

The mint julep was originally prescribed and appears in literature as early as 1784 “sickness at the stomach, with frequent retching, and, at times, a difficulty of swallowing. I then prescribed her an emetic, some opening powders, and a mint julep.” An appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” However, Davis did not specify which spirit was used.

Americans enjoyed not only bourbon-based juleps during the nineteenth century, but also gin-based juleps made with genever, an aged gin.

A mint julep

The mint julep has been promoted by Churchill Downs in association with the Kentucky Derby since 1938. Each year almost 120,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby, virtually all of them in specially made Kentucky Derby collectible glasses.

In a contract arrangement between the Brown-Forman Corporation and Churchill Downs that has lasted more than 18 years, the Early Times Mint Julep Cocktail has been the designated “official mint julep of the Kentucky Derby”, although the Early Times sold within the United States is a Kentucky whiskey, not a bourbon, due to its being aged in used, rather than new, oak barrels. However beginning in 2015, Old Forester, which is also produced by the Brown-Forman Corporation, is now “the official drink of the Kentucky Derby,” when sold as Old Forester Mint Julep Ready-to-Serve Cocktail.

Since 2006, Churchill Downs has also served extra-premium custom-made mint juleps at a cost of $1000 each at the Kentucky Derby. These mint juleps were served in gold-plated cups with silver straws, and were made from Woodford Reserve bourbon, mint imported from Ireland, spring water ice cubes from the Bavarian Alps, and sugar from Australia. The proceeds were used to support charitable causes dedicated to retired race horses. Woodford Reserve, Early Times, and Old Forester are sister brands produced by Brown-Forman, and under the terms of its current marketing agreement with Churchill Downs, Woodford Reserve is called the “official bourbon” of the derby.

In May 2008, Churchill Downs unveiled the world’s largest mint julep glass. Churchill Downs, in conjunction with Brown-Forman, commissioned the Weber Group to fabricate the 6-foot (1.8 m) tall glass (7.5-foot (2.3 m) if the mint sprig is included). The glass was constructed from FDA food-grade acrylic, heated and molded into the shape of an official 2008 Derby glass. It had a capacity of 206 US gallons (780 l; 172 imp gal), and distributed the Early Times mint juleps at the Derby with an elaborate pumping system concealed within the “stir straw”.

 

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