Kitchen Hint of the Day!

June 12, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Are Apricots Healthy………..

Oh those Apricots! With a hefty dose of fiber that remains intact through the drying process and a great concentration of vitamins and minerals, dried apricots are a veritable superfood! One cup of dried apricots provides 94% of your body’s daily need for Vitamin A and 19% of its iron.

Apricot Ginger Preserves

April 8, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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I have a recipe for Apricot Ginger Preserves. To make these Preserves you’ll be needing Water, Lemon Juice, Apricots, Lemon Juice, Fresh Ginger, Low Methoxyl Pectin with Calcium, and Splenda® Granulated No Calorie Sweetener. The Preserves are 15 calories and 2 net carbs per serving. 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

Apricot Ginger Preserves
Apricots and ginger make an intensely flavored, diabetic-friendly jam with a vibrant yellow color. Serve on biscuits or bagels for a delicious breakfast treat.

Recipe Ingredients:
4 quarts water
1/2 cup lemon juice
4 1/2 pounds ripe apricots
1/4 cup lemon juice
2 teaspoons grated fresh ginger
1 (1.75 ounce) package low methoxyl pectin with calcium*
1 1/2 cups Splenda® Granulated No Calorie Sweetener

Cooking Directions:
1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning; drain. Place the apricots in food processor in batches; process until finely chopped. Measure exactly 6 cups of fruit.
3 – Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda® Granulated Sweetener, stirring until Splenda® Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Makes 96 servings.

*If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 2 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.

Nutritional Information Per Serving (1 tablespoon): Calories 15 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 0mg | Carbohydrates 3g | Fiber 1g | Sugars 2g | Protein 0g.
https://www.cooksrecipes.com/diabetic/apricot_ginger_preserves_recipe.html

Glazed Plum Pastry

October 22, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Diabetic Friendly Recipe to pass along Glazed Plum Pastry. To make this one you’ll be needing Sucralose-Sugar Blend, All Purpose Flour, Frozen Puff Pastry Sheets, Plums, Ground Cinnamon, and Sugar Free Apricot, Preserves. This recipe is also 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/

Glazed Plum Pastry
Juicy plums, apricot preserves, and ground cinnamon amp up the flavor in this summery treat.

Ingredients
3 tablespoons sucralose-sugar blend, divided
2 tablespoons all-purpose flour
1 package (about 17 ounces) frozen puff pastry sheets, thawed
8 plums (about 2 pounds)
1/4 teaspoon ground cinnamon
1/3 cup sugar-free apricot preserves

Directions
Yield: 20 servings

1 – Preheat oven to 400°F. Line 18×12-inch baking sheet with parchment paper. Combine 2 tablespoons sucralose-sugar blend and flour in small bowl.

2 – Unfold pastry sheets on prepared baking sheet. Place pastry sheets side by side so fold lines are parallel to length of baking sheet. Arrange sheets so they overlap 1/2 inch in center. Press center seam firmly to seal. Trim ends so pastry fits on baking sheet. Prick entire surface of pastry with fork.

3 – Sprinkle flour mixture evenly over pastry to within 1/2 inch of edges. Bake 12 to 15 minutes or until pastry is slightly puffed and golden.

4 – Cut plums in half lengthwise; remove pits. Cut crosswise into 1/8-inch-thick slices. Arrange slices slightly overlapping in 5 rows down length of pastry. Combine remaining 1 tablespoon sucralose-sugar blend and cinnamon in small bowl; sprinkle evenly over plums.

5 – Bake 15 minutes or until plums are tender and pastry is browned. Remove to wire rack.

6 – Microwave preserves in small microwavable bowl on HIGH 30 to 40 seconds or until melted. Brush preserves over plums. Cool 10 to 15 minutes before serving.

Nutrition Information:
Calories: 152 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 53 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/glazed-plum-pastry/

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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
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Kitchen Hint of the Day!

January 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When canning leave the peel on………………

Canning tomatoes, pears, and plums without peeling them preserves the nutrients, prevents waste, and saves time. If you don’t prefer the texture of the peel, then by all means, remove it. But if you don’t mind it, there’s no reason not to keep it on. That being said, some fruits and vegetables should definitely be peeled:

* Peaches – canning peaches with a fuzzy peel is generally not as appetizing

* Citrus fruits – the peel on oranges, limes, lemons, and so on is bitter

* Beets – the peel is just too tough

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