Diabetic Dish of the Week – Orange-Pomegranate Glazed Ham

December 31, 2019 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 a recipe for Orange-Pomegranate Glazed Ham. Made using a 9 pound bone-in and Fully Cooked Spiral-Cut Smoked Ham Half, Pomegranate Juice, Orange Marmalade, Ground Cloves, and Dijon Mustard. The Ham is only 122 calories and 5 carbs per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Orange-Pomegranate Glazed Ham
The seasonal flavors of pomegranate juice, orange marmalade, ground cloves and Dijon mustard add some zing to this baked ham. Use this as the centerpiece for your next holiday feast, and your guests are guaranteed to go back for seconds.

Ingredients
1 (9 pound) bone-in, fully cooked, spiral-cut smoked ham half
1 cup pomegranate juice
3 tablespoons orange marmalade
1/4 teaspoon ground cloves
1/2 teaspoon Dijon mustard

Directions
1 – Preheat oven to 350°F. Unwrap ham; trim fat. Place, flat side down, on roasting pan. Cover loosely with foil. Bake 1 hour 45 minutes.

2 – Meanwhile, heat juice in small saucepan over medium heat. Reduce heat to medium-low; cook 40 minutes or until juice is reduced to about 1/4 cup. Remove pan from heat. Let stand 10 minutes to cool slightly. Stir in marmalade, cloves, and mustard until smooth and well blended.

3 – Remove foil from ham; brush evenly with orange-pomegranate glaze. Increase oven temperature to 425°F.

4 – Bake 15 minutes. Let stand 5 minutes before slicing and serving.

Yield: 36 servings.

Serving size: 1/36 of total recipe.

Nutrition Facts Per Serving:
Calories: 122 calories, Carbohydrates: 5 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 37 mg, Sodium: 794 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/orange-pomegranate-glazed-ham/

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Tropical Turkey Salad

April 13, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I came across a delicious sounding Salad Recipe that I’m passing along, Tropical Turkey Salad. It’s from the Jennie- O Turkey website and uses one of my favorites, JENNIE-O® Savory Roast Turkey Breast Tenderloin. We have these often and the whole family loves them! To make the Salad you’ll also be using; fresh Lime and Pomegranate Juice, Avocado, and Julienned Jicama. You can find this recipe along with all the other Healthy and Delicious Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Tropical Turkey Salad
This is a Gluten Free Recipe.

A taste of the tropics, right in your salad bowl. Enjoy fresh lime and pomegranate juice drizzled over avocado, julienned jicama and grilled turkey tenderloins. This recipe has gluten free.

INGREDIENTS
3 tablespoons pomegranate juice
3 tablespoons lime juice
1 packet sugar substitute
¼ teaspoon jerk seasoning blend
1 tablespoon olive oil
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
1½ cups julienned jicama
1 ripe avocado, pitted
1 small red onion, cut into thin wedges
8 cups mixed salad greens
cilantro sprigs, if desired

DIRECTIONS
1) In small bowl, combine pomegranate juice, lime juice, sugar, seasoning and oil; whisk until well combined. Set aside.
2) Grill turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Cut into strips.
3) In large bowl, combine jicama, avocado, turkey, onion, salad greens and dressing. Toss to combine. Garnish with cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 4g
Sugars 6g
Fat 6g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 1g
https://www.jennieo.com/recipes/483-tropical-turkey-salad

Fall Harvest: Pomegranates

October 12, 2013 at 8:15 AM | Posted in fruits, vegetables | 2 Comments
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Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.

 

A pomegranate fruit

A pomegranate fruit

The pomegranate /ˈpɒmɨɡrænɨt/, botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5–8 meters (16–26 ft) tall.
The pomegranate is widely considered to have originated in the vicinity of Iran and has been cultivated since ancient times. Today, it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East and Caucasus region, northern Africa and tropical Africa, the Indian subcontinent, Central Asia and the drier parts of southeast Asia. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is also cultivated in parts of California and Arizona.
In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, the pomegranate is in season from March to May.
The pomegranate has been mentioned in many ancient texts, notably in Babylonian texts, the Book of Exodus, the Homeric Hymns and the Quran. In recent years, it has become more common in the commercial markets of North America and the Western Hemisphere.
Pomegranates are used in cooking, baking, juices, smoothies and alcoholic beverages, such as martinis and wine.

 

 

The Punica granatum leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin. The exact number of seeds in a pomegranate can vary from 200 to about 1400 seeds, contrary to some beliefs that all pomegranates have exactly the same number of seeds. Each seed has a surrounding water-laden pulp—the edible aril—ranging in color from white to deep red or purple. The seeds are embedded in a white, spongy, astringent membrane.

 

 

Pomegranate in cross section

Pomegranate in cross section

After the pomegranate is opened by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is easier in a bowl of water because the arils sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another very effective way of quickly harvesting the arils is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded arils to remove.
The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness.

The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in Armenian, Persian and Indian cuisine, and began to be widely distributed in the United States and Canada in 2002.
Grenadine syrup is thickened and sweetened pomegranate juice and is used in cocktail mixing. Before tomatoes (a New World fruit) arrived in the Middle East, grenadine was widely used in many Iranian foods, and is still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).

Wild pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana, pomegranate + seed), most notably in Indian and Pakistani cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Dried whole arils can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as quality sources for this spice.
Dried pomegranate arils, found in some natural specialty food markets, still contain the seed and residual aril water, maintaining a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Chocolate covered arils may be added to desserts and baked items.
In the Caucasus, pomegranate is used mainly as juice. In Azerbaijan, a sauce from pomegranate juice (narsharab) is usually served with fish or tika kabab. In Turkey, pomegranate sauce (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç. Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.
In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur, and as a popular fruit confectionery used as ice cream topping, mixed with yogurt, or spread as jam on toast. In Cyprus and Greece, and among the Greek Orthodox Diaspora, ρόδι (Greek for pomegranate) is used to make koliva, a mixture of wheat, pomegranate seeds, sugar, almonds and other seeds served at memorial services.
In Mexico, they are commonly used to adorn the traditional dish chiles en nogada, representing the red of the Mexican flag in the dish which evokes the green (poblano pepper), white (nogada sauce) and red (pomegranate arils) tricolor.

 

Green salad with roast beef, pomegranate vinaigrette, and lemon juice

Green salad with roast beef, pomegranate vinaigrette, and lemon juice

 
In preliminary laboratory research and clinical trials, juice of the pomegranate may be effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation. In mice, “oxidation of LDL by peritoneal macrophages was reduced by up to 90% after pomegranate juice consumption…”.
In a limited study of hypertensive patients, consumption of pomegranate juice for two weeks was shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme. Juice consumption may also inhibit viral infections while pomegranate extracts have antibacterial effects against dental plaque.
Despite limited research data, manufacturers and marketers of pomegranate juice have liberally used evolving research results for product promotion, especially for putative antioxidant health benefits. In February 2010, the FDA issued a Warning Letter to one such manufacturer, POM Wonderful, for using published literature to make illegal claims of unproven antioxidant and anti-disease benefits.

 

 

 

Fruit of the Week – Pomegranate

September 6, 2011 at 11:51 AM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb | 8 Comments
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A pomegranate Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall. The pomegranate is native to the Caucasus, the Himalayas in north Pakistan and Northern India.

It has been cultivated in the Caucasus since ancient times, and today, is widely cultivated throughout Iran, Azerbaijan, Afghanistan, India, Pakistan, Bangladesh, Iraq, Egypt, China, Burma, Saudi Arabia, Israel, Jordan, the drier parts of southeast Asia, the Mediterranean region of Southern Europe, and tropical Africa. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.

In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, it is in season from March to May.

The pomegranate is a very ancient fruit, mentioned in the Homeric Hymns and the Book of Exodus. It has, in recent years, reached mainstream prominence in the commercial markets of North America and the Western Hemisphere.

The Punica granatum leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and around 600 seeds. Each seed has a surrounding water-laden pulp—the edible aril—ranging in color from white to deep red or purple. The seeds are embedded in a white, spongy, astringent pulp.

Punica granatum is grown as a fruit crop plant, and as ornamental trees and shrubs in parks and gardens. Mature specimens can develop sculptural twisted bark multi-trunks and a distinctive overall form. Pomegranates are drought-tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they can be prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about −10°C (14°F).[citation needed] Insect pests of the pomegranate can include the pomegranate butterfly Virachola isocrates and the leaf-footed bug Leptoglossus zonatus. Pomegranate grows easily from seed, but is commonly propagated from 25–50 cm hardwood cuttings to avoid the genetic variation of seedlings. Air layering is also an option for propagation, but grafting fails.

Punica granatum nana is a dwarf variety of Punica granatum popularly planted as a ornamental plant in gardens and larger containers, and used as a bonsai specimen tree. It could well be a wild form with a distinct origin. The only other species in the genus Punica is the Socotran pomegranate (Punica protopunica) , which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit.

After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is easier in a bowl of water, because the arils sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another very effective way of quickly harvesting the arils is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded arils to remove.

The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and began to be widely distributed in the United States and Canada in 2002.

Grenadine syrup is thickened and sweetened pomegranate juice used in cocktail mixing. Before tomatoes (a new-world fruit) arrived in the Middle East, grenadine was widely used in many Iranian foods, and is still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).

Wild pomegranate seeds are used as a spice known as anardana (from Persian: anar+dana, pomegranate+seed), most notably in Indian and Pakistani cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Dried whole arils can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as quality sources for this spice.

Dried pomegranate arils, found in some natural specialty food markets, still contain the seed and residual aril water, maintaining a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Chocolate covered arils, also available in gourmet food stores like Trader Joes, may be added to desserts and baked items.

In the Caucasus, pomegranate is used mainly as juice. In Azerbaijan a sauce from pomegranate juice (narsharab) is usually served with fish or tika kabab. In Turkey, pomegranate sauce, (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç. Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.

In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur and popular fruit confectionery used as ice cream topping or mixed with yogurt or spread as jam on toast. In Cyprus as well as in Greece and among the Greek Orthodox Diaspora, ρόδι is used to make kolliva, a mixture of wheat, pomegranate seeds, sugar, almonds and other seeds served at memorial services.

In preliminary laboratory research and clinical trials, juice of the pomegranate may be effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation. In an article published in the American Journal of Clinical Nutrition in 2000, researchers detailed an experiment in which healthy adult men and unhealthy mice consumed pomegranate juice daily. After two weeks, the healthy men experienced increased antioxidant levels, which resulted in a ninety percent drop in LDL cholestoral oxidation. In the mice, “oxidation of LDL by peritoneal macrophages was reduced by up to 90% after pomegranate juice consumption…”

Chamomile-Pomegranate Tea

September 6, 2011 at 11:46 AM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb | 1 Comment
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Chamomile-Pomegranate Tea

Ingredients

4 chamomile tea bags
3 cup cold water , boiling
1 cup pomegranate juice
1/3 cup SPLENDA® No Calorie Sweetener, granulated
4 mint sprigs , sprigs (to garnish, optional)

Directions

1 Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags. Steep 1 hour, or until cooled to room temperature. Remove and discard tea bags.
2 Add pomegranate juice and SPLENDA® Granulated Sweetener or SPLENDA® Packets, stirring until SPLENDA® dissolves. Serve over ice; garnish with mint sprigs.
Additional Information
Pomegranate juice has powerful antioxidants, so this punch is both relaxing and healthy.

Nutrition Facts
Makes 4 servings
Serving Size: 8 floz
Amount Per Serving
Calories     42.9
Total Carbs     10.7 g
Dietary Fiber     0 g
Sugars     8.5 g
Total Fat     0 g
Saturated Fat     0 g
Unsaturated Fat     0 g
Potassium     0 mg
Protein     0.2 g
Sodium     14.6 mg

http://www.dlife.com/diabetes/diabetic-recipes/Chamomile_Pomegranate-Tea/r3071161.html

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