Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

April 9, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website – Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy. Diabetic Friendly Recipes to start your day off. With recipes like; Chocolate-Berry Breakfast Parfait, Fast Omelet-Topped Rosemary Veggies, and Sausage and Sweet Pepper Hash. You can find them all at the Diabetic Living Online website. Enjoy and Eat Healthy. http://www.diabeticlivingonline.com/

 

 

Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more.

 
Chocolate-Berry Breakfast Parfait

Brighten your morning with this lovely diabetes-friendly yogurt parfait that features breakfast biscuits and Greek yogurt. Plus, it has just 179 calories and 26 grams of carb per serving. Each recipe makes two perfect-size servings for you and someone you love…..

 
Fast Omelet-Topped Rosemary Veggies

This quick and easy omelet comes together in no time flat so you can enjoy a protein-packed breakfast even on busy mornings. Plus, this breakfast will keep you fuller longer and has just 18 grams of carb per serving…….

 
Sausage & Sweet Pepper Hash

This slow cooker diabetic breakfast recipe is perfect for a weekend brunch. Fuel up for the day with a delicious low-carb hash mixture featuring chicken sausage, sweet peppers, and Swiss cheese. Complete the meal with a side of eggs…….

 
8Click the link below to get all the – Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/eat-to-beat-diabetes-diabetic-breakfasts-boost-your-energy

Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy

January 13, 2017 at 7:06 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website – Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy. Start the day off right with these delicious and healthy recipes. Recipes like; Sausage and Sweet Pepper Hash, Bacon-Cheese Breakfast Casserole, and Asparagus, Prosciutto and Arugula Breakfast Sandwiches. Find these and more at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy in 2017! http://www.diabeticlivingonline.com/

 

 

 

Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your EnergyDiabetic living logo

Kick-start your day with diabetes-friendly breakfast recipes that are packed with nutrition and satisfaction. Enjoy healthy breakfast sandwiches, superfood smoothies, omelets, yogurt parfaits, and more.

 

 

Sausage and Sweet Pepper Hash

This slow cooker diabetic breakfast recipe is perfect for a weekend brunch. Fuel up for the day with a delicious low-carb hash mixture featuring chicken sausage, sweet peppers, and Swiss cheese. Complete the meal with a side of eggs….

 
Bacon-Cheese Breakfast Casserole

Quit denying yourself a home-style meal because of diabetes. This slow cooker breakfast recipe has just 25 grams of carb per serving so you can indulge without the guilt…..

 
Asparagus, Prosciutto and Arugula Breakfast Sandwiches

Take your go-to breakfast sandwich to the next level. Delicate prosciutto replaces traditional bacon, sausage, or ham, while arugula, asparagus, and a drizzle of maple syrup add sweet and savory flavors and are served on our homemade cheddar biscuits……

 

 

* Click the link below to get all the Eat to Beat Diabetes: Diabetic Breakfasts That Boost Your Energy
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/eat-to-beat-diabetes-diabetic-breakfasts-boost-your-energy

Wild Idea Buffalo Recipe of the Week – Corned Buffalo Hash and Creamed Spinach

April 6, 2016 at 5:14 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is Corned Buffalo Hash and Creamed Spinach. Corned Buffalo Hash using the Wild Idea Corned Buffalo Brisket. Mix in Potatoes, Onions, Creamed Spinach, Spices, and topped with a fried Egg you’re set for a healthy and delicious meal. You can find this recipe and purchase the Corned Buffalo Brisket all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Corned Buffalo Hash and Creamed Spinach

With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.
Ingredients for Hash: (serves 2)
1 ½ – tablespoons oil
2 – medium potatoes, pre-cooked and chopped (*Leftovers work well.)Corned Buffalo Hash and Creamed Spinach
¼ – cup chopped onion
1 – cup chopped Wild Idea Corned Buffalo Brisket
2 – eggs
½ – cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 – tablespoon butter
¼ – cup onion, minced
1 – teaspoon garlic, minced
2 – big handfuls spinach
1/3 – cup heavy cream
salt & pepper

Preparation:Wild Idea

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and stir to incorporate. Continue to cook for 3 minutes.
2 – Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 – Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 – To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

One of America’s Favorites – Hash

March 14, 2016 at 5:32 AM | Posted in One of America's Favorites | 2 Comments
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An order of corned beef hash

An order of corned beef hash

Hash is a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop).

Corned beef hash became especially popular in some countries including in Britain and France during and after World War II as rationing limited the availability of fresh meat.

In many locations, hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits(US) or Bun/Bap/Barmcake (UK)), and occasionally fried potatoes (hash browns, home fries, etc.). The dish may also use corned beef or roast beef.

Hash has recently made a comeback as more than just a dish for leftovers or breakfasts of last resort. High-end restaurants now offer sophisticated hashes and the first cookbook dedicated exclusively to a wide variety of hashes was self-published in 2012.

 

 

Texas hash with cornbread and green beans

Texas hash with cornbread and green beans

The meat packing company Hormel claims that it introduced corned beef hash and roast beef hash to the U.S. as early as 1950, but “hash” of many forms was part of the American diet since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many “hash houses” named after the dish. In the United States, September 27 is “National Corned Beef Hash Day.”

Alternatively, in the southern United States, the term “hash” may refer to two dishes:

* a Southern traditional blend of leftover pork from a barbecue mixed with barbecue sauce and served over rice. This is a common side dish at barbecue restaurants and pig pickin’s notably in South Carolina and Georgia.
* a thick stew made up of pork, chicken and beef, generally leftover, traditionally seasoned with salt and pepper and other spices, reduced overnight over an open flame in an iron washpot or hashpot.
* Some areas in the South also use the term hash to refer to meat, such as wild game, that is served as barbecue or pulled meat that is boiled first.

 
In Denmark, hash is known in Danish as “biksemad” (roughly translated, “tossed together food”), and it is a traditional leftover dish usually served with a fried egg, worcestershire sauce, pickled red beet slices and ketchup or Bearnaise sauce. The meat is usually pork, and the mixture is not mashed together into a paste, but rather the ingredients are coarsely diced and readily discernible in its cooked form.

In Sweden, there is a version of hash called pyttipanna and in Finland, pyttipannu, and Norway, pyttipanne. It is similar to the Danish version. The Swedish variety Pytt Bellman calls specifically for beef instead of other meats and adding cream to the hash. It is named after Sweden’s 18th century national poet Carl Michael Bellman.

In Austria and perhaps more specifically Tyrol, there exists a similar dish called “Gröstl”, usually consisting of chopped leftover meats (often being pork sausage), potato and onions fried with herbs (typically marjoram and parsley) and then served topped with a fried egg.

In Slovenia it is called ”haše” and very often used as a spaghetti sauce. It is made out of minced pork and veal meat, potato sauce, onion, garlic, flour and spices.

In Malaysia, a similar dish is called “bergedil”. It is usually made with minced meat, potatoes, and onions, fried until brown.

In Spanish, Portuguese and Latin American cuisines, there is a similar dish called picadillo (Spanish) or carne moída (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices that vary by region (the Portuguese and Brazilian version is generally carne moída refogada, very heavy on garlic, in the form of an aioli sofrito called refogado, and often also heavy on onion and bell peppers). It is often served with rice (it can be fried in aioli sofrito if those who will eat have a strong fondness for garlic), as well as okra, in the form of quiabo refogado—okra fried in an aioli sofrito, just as the hash itself and the collard greens used in feijoada—, in Brazil, there constituting a staple) or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others (not with okra as it is far too perishable to be used in a fill for fast food and its consumption together with wheat flour-based foods often does not fit cultural tastes). The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb picar, which means “to mince” or “to chop”.

In Germany there is Labskaus.

 

One of America’s Favorites – Corned Beef

November 9, 2015 at 6:00 AM | Posted in One of America's Favorites | Leave a comment
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Corned beef

Corned beef

Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. It features as an ingredient in many cuisines.

It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and countries with British culinary traditions and is commonly used in sandwiches, corned beef hash or eaten with chips and pickles. It also remains especially popular in Canada in a variety of dishes, perhaps most prominently Montreal smoked meat.

 

 

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of “corned beef”, the word may refer to the coarse granular salts used to cure the beef. The word corned may also refer to the corns of potassium nitrate, also known as saltpetre, which were formerly used to preserve the meat.

 

 

In North America corned beef dishes are associated with traditional Irish cuisine. However there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century the English named the Irish salted beef “corned beef”. Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.

In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine.

The Jewish population produced similar koshered cured beef product made from the brisket which the Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the USA’s main 19th and 20th century immigrant port of entry, New York City.

 

 

Canned corned beef

Canned corned beef

In North America, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, cooked, and canned, or tinned.

Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.

Corned beef hash is commonly served with eggs for breakfast.

Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or “smoked beef”) such as pastrami.

In both the United States and Canada, corned beef is sold in cans in minced form. It is sold this way in Puerto Rico and Uruguay.

 

 

Corned beef on a bagel with mustard

Corned beef on a bagel with mustard

In the United States, consumption of corned beef is often associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.

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 Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and another similar dish, Jiggs dinner is popular in parts of Atlantic Canada.

 

Corn and Chorizo Hash

July 19, 2014 at 5:45 AM | Posted in PBS | 1 Comment
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I love a good Breakfast to start the day. And here’s a recipe to start your day off right, Corn and Chorizo Hash. It comes from one of my favorite sites, the PBS website. The link to the recipe is at the end of the post. http://www.pbs.org/food/

 

Corn and Chorizo Hash
Chorizo is a spicy Spanish sausage. Combine it with corn, potatoes, and a fried egg to create a savory dish versatile enough to enjoy anytime.

 

Corn and Chorizo HashPBS3

 

Ingredients
1 tablespoons olive oil, plus more for frying eggs
3/4 pound small waxy potatoes, diced
1 shallot, minced
Salt
Pepper
1 garlic clove, minced
3 ounces spicy chorizo, crumbled
2 ears of corn, kernels cut off
1/2 teaspoon sweet paprika
2 green onions, thinly sliced
2 to 3 large eggs

 

Directions
1 – In a large sauté pan, heat the olive oil over medium heat. When the oil is hot, add the diced potato, minced shallot and a few pinches of salt and pepper. Give it a good stir and cover the pan; cook the potatoes for about 5 to 10 minutes until the potatoes are very al dente. Note: be sure to mix the potatoes every so often to prevent them from sticking to the bottom of the pan.
2 – Mix in the minced garlic and crumbled chorizo and cook for an additional few minutes. Next, add the kernels of corn and cook for 2 to 3 minutes more. Sprinkle in the sweet paprika and add the green onion; give the entire hash a good toss. Adjust the salt, pepper or any other seasoning to your liking. Also, make sure to taste a piece of potato to make sure it’s completely cooked. Turn off the heat and cover the pan while you fry up the eggs.
3 – In a small saucepan, add a few tablespoons of olive oil. Heat the oil over high heat and when the oil is ready, slowly add the egg and fry until edges are crispy and yolk is over-easy. Set that egg aside and repeat with remaining egg(s).
4 – Divide hash amongst plates and top with the fried egg. Garnish egg with a sprinkling of salt and pepper.
Yield: 2-3 servings

 

 

http://www.pbs.org/food/fresh-tastes/corn-chorizo-hash/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main3&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes/

“Meatless Monday” Recipe – Black Bean Sesame Veggie Hash

March 17, 2014 at 9:37 AM | Posted in Meatless Monday, vegetables | Leave a comment
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Came across this one on many sites, and nothing but rave reviews. So it’s my “Meatless Monday” Recipe – Black Bean Sesame Veggie Hash.

 
Carrots, sweet potatoes, green onions and mushrooms are seasoned with tamari, hot chili oil and sesame seeds in this everything-but-the-sink breakfast hash. Black beans, red cabbage and broccoli chunks finish this versatile day starter with extra flavor, texture, protein, and fiber.

 
Black Bean Sesame Veggie Hash
Serves 6
Ingredients:

2 tablespoons extra virgin olive oil
6 ounces cremini mushrooms, sliced
1 carrot, sliced into thin diagonals
1 sweet potato, diced into 1/4 inch cubes
2 green onions, sliced
6 ounces firm or extra firm tofu
2-4 tablespoons low sodium tamari
2 teaspoons toasted sesame oil
1-2 teaspoons hot chili oil
2 tablespoons sesame seeds
1/4 head red cabbage, thinly sliced
3 cloves garlic, peeled and minced
1 broccoli stalk, cut into small chunks
1/2 cup black beans, rinsed and drained
sea salt and pepper, to taste
Directions:

1 – Heat the oil in a large skillet or sauté pan over medium heat. Add the mushrooms, carrot, sweet potato and green onion to the pan. Cook, stirring intermittently, for about 10 minutes, or until the vegetables have softened.

2 – Crumble the tofu into the pan, breaking it up with your fingers as you add it to the vegetables. Stir to combine. Season the vegetable mixture with the tamari, sesame oil, chili oil and sesame seeds.

3 – Add the cabbage, garlic, broccoli and black beans to the pan. Stir until well combined and cook for about 5 minutes, or until the flavors have fully melded together. Season with salt and pepper to taste and enjoy!

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