Diabetic Rice Recipes

November 22, 2017 at 6:28 AM | Posted in Uncategorized | Leave a comment
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From the Diabetic Living Online website its Diabetic Rice Recipes. Delicious and Diabetic Friendly recipes like; Catfish and Turkey Sausage Jambalaya, Black Beans and Yellow Rice with Fresh Tomatillo Topping, and Red Beans and Rice with Chicken. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Rice Recipes
Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too.

Catfish and Turkey Sausage Jambalaya
Catfish gives this slimmed-down diabetic gumbo recipe its authentic Louisiana taste. Use instant brown rice to cut down on cook time……

Black Beans and Yellow Rice with Fresh Tomatillo Topping
Yum! Enjoy low-calorie, low-carb, Latin-inspired goodness in a bowl. This diabetic recipe is high in fiber and protein, too. Get cooking!…….

Red Beans and Rice with Chicken
Add onions, peppers, and chicken to this rice-and-beans classic for rich flavor. One serving provides half your daily recommended protein intake……..

 

* Click the link below to get all the Diabetic Rice Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-rice-recipes

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Kitchen Hint of the Day!

November 9, 2017 at 6:19 AM | Posted in Kitchen Hints | Leave a comment
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Rice and Toast……..

Rice can be stored in the fridge for a longer amount of time if you store a slice of toast on top of it. The toast will absorb excess moisture and keep the rice fluffy and fresh.

One of America’s Favorites – Cajun Cuisine

October 30, 2017 at 5:36 AM | Posted in One of America's Favorites | Leave a comment
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Po’ boy sandwiches are associated with the cuisine of New Orleans.

Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.

Around 1755, Acadians were forced out of their settlements by the British, and as a result, they migrated in 1755 in what was called le Grand Dérangement, eventually settling in Southern Louisiana. Due to the extreme change in climate, Acadians were unable to cook their original dishes. Soon, their former culinary traditions were lost, and so, these other meals developed to become what is now considered classic Cajun cuisine traditions (not to be confused with the more modern concept associated with Prudhomme’s style). Up through the 20th century, the meals were not elaborate but instead, rather basic. The public’s false perception of “Cajun” cuisine was based on Prudhomme’s style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine. Cajun and Creole label have been mistaken to be the same, but the origins of Creole cooking began in New Orleans, and Cajun cooking came 40 years after the establishment of New Orleans down south on the bayou. Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed “Louisiana cooking”.In home-cooking, these individual styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.

Boudin that has been smoked

Primary Cajun Dishes Favorites
Boudin is a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices. It is widely available by the link or pound from butcher shops. Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing, maque choux or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form.

Gumbo – High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or

Seafood gumbo

Continental beliefs, gumbo does not mean simply “everything in the pot”. Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The name originally meant okra, a word brought to the region from western Africa. Okra which can be one of the principal ingredients in gumbo recipes is used as a thickening agent and for its distinct vegetable flavor. Many claim that Gumbo is a “Cajun” dish, but Gumbo was established long before the Acadian arrival. Its early existence came via the early French Creole culture In New Orleans, Louisiana, where French, Spanish and Africans frequented and also influenced by later waves of Italian, German and Irish settlers.

A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations: Cajun, a golden brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil. The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available.

Jambalaya – Another classic Cajun dish is jambalaya. The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef), seafood (such as shrimp or crawfish) or almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. This is also a great pre-Acadian dish, established by the Spanish in Louisiana.

Rice and gravy – Rice and gravy dishes are a staple of Cajun cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee.

Cajun Cuisine Food as an event
Crawfish boil

Louisiana-style crawfish boil

Louisiana-style crawfish boil

The crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn in large pots over propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as “crab boil” or “crawfish boil” are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole / Cajun spice blends, such as REX, Zatarain’s, Louisiana Fish Fry or Tony Chachere’s. Also, Cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

Attendees are encouraged to “suck the head” of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices.

Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned “not to eat the dead ones”. This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp. Seafood boils with crabs and shrimp are also popular.

Family Boucherie

Cornbread is a staple Cajun starch

A traditional “boucherie” near Eunice
The traditional Cajun outdoor food event hosted by a farmer in the rural areas of the Acadiana. Family and friends of the farmer gather to socialize, play games, dance, drink, and have a copious meal consisting of hog and other dishes. Men have the task of slaughtering a hog, cutting it into usable parts, and cooking the main pork dishes while women have the task of making boudin.

Cochon de Lait
Similar to a family boucherie, the cochon de lait is a food event that revolves around pork but does not need to be hosted by a farmer. Traditionally, a suckling pig was purchased for the event, but in modern cochon de laits, adult pigs are used. Unlike the family boucherie, a hog is not butchered by the hosts and there are generally not as many guests or activities. The host and male guests have the task of roasting the pig while female guests bring side dishes.

Rural Mardi Gras
The traditional Cajun Mardi Gras (see: Courir de Mardi Gras) is a Mardi Gras celebration in rural Cajun Parishes. The tradition originated in the 18th century with the Cajuns of Louisiana, but it was abandoned in the early 20th century because of unwelcome violence associated with the event. In the early 1950s the tradition was revived in Mamou in Evangeline Parish.

The event revolves around male maskers on horseback who ride into the countryside to collect food ingredients for the party later on. They entertain householders with Cajun music, dancing, and festive antics in return for the ingredients. The preferred ingredient is a live chicken in which the householder throws the chicken to allow the maskers to chase it down (symbolizing a hunt), but other ingredients include rice, sausage, vegetables, or frozen chicken. Unlike other Cajun events, men take no part in cooking the main course for the party, and women prepare the chicken and ingredients for the gumbo.

Once the festivities begin, the Cajun community members eat and dance to Cajun music until midnight, as the beginning of Lent.

 

Healthy Side Dish Recipes

October 4, 2017 at 5:27 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Side Dish Recipes. Delicious and Healthy side dishes like; Coconut Roasted Cauliflower with Cilantro and Lime, Marinara Meat Sauce Topped Baked Potato, and Cheesy Potato Packets. Find these and more all at the EatingWell website, plus don’t forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Side Dish Recipes
Find healthy, delicious side dish recipes including grains, rice, quinoa and vegetable side dishes from the food and nutrition experts at EatingWell.

 

Coconut Roasted Cauliflower with Cilantro and Lime
Fat florets of cauliflower stay meaty when roasted—you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here…….

 

Marinara Meat Sauce Topped Baked Potato
Break out of your pasta routine by subbing in a baked potato in this simple and satisfying dinner for one………

 

Cheesy Potato Packets
These easy, cheesy potatoes cook in a foil packet perfect for throwing over the coals of a campfire for a delicious, healthy side dish while camping…….

 

* Click the link below to get all the Healthy Side Dish Recipes
http://www.eatingwell.com/recipes/17986/side-dishes/?page=2

Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget

September 17, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget. Diabetic Friendly Meals all on a Budget with recipes like; Scrambled Turkey Nachos, Pineapple-Pork Fried Rice, and Fish Tostadas with Chili-Lime Cream. Find these delicious recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget
Fast food isn’t cheap and is rarely healthy. Have the best of both worlds with delicious and healthy recipes that feed a family for less than $3 per serving. Enjoy chicken, turkey, sausage, beef, and vegetarian recipes that are easy to prepare. Many dinners are ready to eat in minutes!

 

Scrambled Turkey Nachos
Want to eat in 10 minutes? Forget spending $20 or more at a drive-through restaurant and make this easy dinner for two for about $3. Quick-fix ingredients, like fully cooked sausage crumbles, speed up this tasty recipe so you can enjoy a diabetes-friendly meal in minutes…….

 

Pineapple-Pork Fried Rice
Dust off your wok for this fun and healthy recipe that is bursting with flavor. Packed with veggies like carrots, onions, celery, and peas, this diabetic pork recipe gives you a nutritional boost that won’t break the bank……..

 

Fish Tostadas with Chili-Lime Cream
Don’t be fooled by this gorgeous presentation. You can enjoy these restaurant-style fish tacos for just $2.70 per serving. Plus, with a few easy ingredients, you’ll have dinner on the table in 25 minutes………

 

* Click the link below to get all the – Eat Cheap and Healthy: 20 Diabetic Recipes on a Budget
http://www.diabeticlivingonline.com/diabetic-recipes/eat-cheap-healthy-20-diabetic-recipes-budget

A Full Harvest: Stuffed Vegetable Recipes for Fall

September 16, 2017 at 6:27 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – A Full Harvest: Stuffed Vegetable Recipes for Fall. Delicious and Healthy recipes like; Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds, Stuffed Eggplant, and Polenta-Stuffed Kabocha Squash. Find these and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

A Full Harvest: Stuffed Vegetable Recipes for Fall
To celebrate Autumn, turn fall’s best vegetables into cornucopias of plenty. Try stuffing luscious roasted eggplant with curried pork and shrimp. Tuck briny oysters, nutty Parmesan and fresh herbs between tender artichoke leaves. Fall vegetables take center stage in these delicious stuffed vegetable recipes.

 

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds
This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat….

 

Stuffed Eggplant
In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an “inside-out” eggplant Parmesan. Serve these stuffed eggplants as a light dinner along with a big salad…….

 

Polenta-Stuffed Kabocha Squash
The cheesy polenta filling in this healthy stuffed squash recipe makes a great alternative to mashed potatoes, as well as a hearty vegetarian entree. If you can’t find kobocha squash, try using a buttercup squash or pie pumpkin–or skip serving it in the hollowed-out vegetable altogether and use 2 cups of your favorite pureed winter squash in Step 5………

 

* Click the link below to get all the – A Full Harvest: Stuffed Vegetable Recipes for Fall
http://www.eatingwell.com/recipes/22414/seasonal/fall/vegetables/stuffed/slideshow/a-full-harvest-stuffed-vegetable-recipes-for-fall/

7-Ingredient Diabetic Dinner Recipes

September 15, 2017 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – 7-Ingredient Diabetic Dinner Recipes. Quick and easy Diabetic Friendly Meal Recipes. Enjoy recipes like; Grilled Chicken and Creamy Corn, Open-Face Reubens, and Chili Bean-Stuffed Peppers. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

7-Ingredient Diabetic Dinner Recipes
Looking for a quick and easy dinner idea? Making healthy meals doesn’t have to take a lot of time, effort, or ingredients. With these simple recipes that use just seven ingredients or fewer, you can put together a diabetes-friendly meal fast.

 

Grilled Chicken and Creamy Corn
Grilling the chicken and corn in this easy dinner recipe results in robust, smoky flavor for just 15 grams of carb per serving. Though perfect for summer, the easy dish can be enjoyed year-round……..

 

Open-Face Reubens
Cut carbs by leaving your sandwiches open-face. With just seven ingredients, you can create our version of the diner classic for just 22 grams of carb per serving…….

 

Chili Bean-Stuffed Peppers
Looking for an easy and creative supper? Let cheese, chili beans, and rice simmer in a slow cooker, then serve the mixture inside sweet peppers……

 

* Click the lnk below to get all the 7-Ingredient Diabetic Dinner Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/7-ingredient-diabetic-dinner-recipes

Kitchen Hint of the Day!

September 15, 2017 at 5:22 AM | Posted in Kitchen Hints | Leave a comment
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Storing Rice…….

 

White rice keeps indefinitely in a sealed tub in the pantry. Refrigerate brown rice if you are wanting to keep it for more than 6 months. You can also freeze it.

Kitchen Hint of the Day!

September 12, 2017 at 5:34 AM | Posted in Kitchen Hints | Leave a comment
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Hello Cauliflower…….

 

Replace rice with grated cauliflower. It cooks in a lot less time, has almost no carbs, and can replace rice in most recipes

Healthy Immunity Recipes

September 9, 2017 at 5:45 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Immunity Recipes. Delicious and healthy recipes to help you keep a strong immunity system. Recipes like; Veggie Sandwich, Broccoli and Sausage Skillet Pizza, and Grilled Tofu with Korean BBQ Glaze and Stir-Fried Napa Cabbage. Find these and more at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Immunity Recipes
Find delicious, healthy immunity recipes including breakfasts, lunches and dinners. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Veggie Sandwich
There’s no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens…….

 

Broccoli and Sausage Skillet Pizza
Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450°F until the cheese is melted and the crust is crisp, about 20 minutes…….

 

Grilled Tofu with Korean BBQ Glaze and Stir-Fried Napa Cabbage
In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro……..

 

* Click the link below to get all the Healthy Immunity Recipes
http://www.eatingwell.com/recipes/18047/lifestyle-diets/healthy-immunity/

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