Roasted Squash Bisque with Pistachios

November 14, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Roasted Squash Bisque with Pistachios. To make this recipe you’ll be using Winter Squash, Fat Free Low Sodium, Chicken Broth, Pistachio Nuts, Black Pepper, Allspice, and Fat-Free Evaporated Milk. The Bisque is 74 calories and 12 net carbs per serving. 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/

Roasted Squash Bisque with Pistachios
Ingredients
Preparation time: 35 minutes

1 winter squash (Hubbard, butternut, or acorn), approximately 2 pounds
2 cups fat-free, low-sodium chicken broth
2 tablespoons roasted pistachio nuts (without shells)
1/4 teaspoon black pepper
1/2 teaspoon allspice
1 can (5 ounces) fat-free evaporated milk

Directions
Yield: 4 1/2 cups
Serving size: 3/4 cup

1 – Preheat oven to 375°F. Cut the squash in half and scoop out seeds. Place squash halves on baking sheet, cut-side down. Prick the skin of the squash with a sharp knife. Bake for approximately one hour until flesh is tender. Cool slightly. Scoop out 3 cups of cooked squash and place it in a blender or food processor. (Save any extra squash for another use.) Add some of the chicken broth to aid in blending. Sprinkle pistachio nuts, pepper, and allspice into the food processor or blender. Process until smooth and nuts are ground. When squash is smooth, pour into a large saucepan with remaining broth. Heat over low heat, stirring constantly until mixture comes to a slow boil. Stir in evaporated milk and continue to heat until soup bubbles and is heated through. Serve immediately.

Nutrition Information:
Calories: 74 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 71 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/roasted-squash-bisque-with-pistachios/

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Winter Squash Soup with Dill

November 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a Soup Recipe to pass along, Winter Squash Soup with Dill. This one is made using Winter Squash (acorn, butternut, or Hubbard squash), White Onion, Light Margarine, All Purpose Flour, 99% Fat-Free Chicken Broth, Skim Milk, Dill, Thyme Leaves, and Nutmeg. The Soup is 113 calories and 12 net carbs per serving. The 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/

Winter Squash Soup with Dill
Try a steaming bowl of this vitamin-rich soup to warm up on these long winter nights!

Ingredients
Cooking time: 20 minutes.
Baking time: 45 minutes

1 1/2 cups cooked, mashed winter squash (from 1 1/2 pounds acorn, butternut, or Hubbard squash)
1 small white onion, finely chopped
2 tablespoons light margarine
1 tablespoon all-purpose flour
2 cups of 99% fat-free chicken broth
1/4 cup skim milk
1 teaspoon dill
1/2 teaspoon thyme leaves
Dash nutmeg

Directions
Yield: 4 servings
Serving size: 1 cup

1 – To cook squash, preheat oven to 350°F. Split squash in half lengthwise, and remove seeds and strings with a spoon. Place it in a shallow baking pan with 1 inch of water and bake for about 45 minutes, until soft. When soft, scoop flesh from skin and mash with a fork or potato masher.

2 – In a medium saucepan, sauté onion with margarine. Add flour when onions soften. Slowly add chicken broth a few ounces at a time, stirring constantly. Bring to a gentle boil. Lower heat and gradually stir in milk and mashed squash. Add seasonings. Simmer for 10 minutes, stirring frequently.

Nutrition Information:
Calories: 113 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 508 mg (using low-sodium broth will reduce sodium), Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/winter-squash-soup-with-dill/

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Inside every issue you’ll find…
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* 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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It’s Chili, Chowder, or Stew Saturday – Easy-As-Pie Holiday Soup

November 2, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy-As-Pie Holiday Soup. Perfect Soup for Halloween or Thanksgiving, Pumpkin Pie in liquid form! To make this Soup you’ll need; Onion, Apples, Pumpkin Pie Spice, Fat Free Reduced Sodium Chicken Broth, Winter Squash, Evaporated Milk, Fat Free Sour Cream, and Seasonings. The Soup is only 84 calories and 15 net carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to one of my favorite Food Magazines the Diabetes Self Management Magazine. I’ve left a link where you can subscribe below. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Easy-As-Pie Holiday Soup
This dish is like pumpkin pie in soup form. Warm, thick, and a big hug on a cold day. You get 5 grams of protein, only 84 calories, and the squash and pumpkin flavors that you crave during the holidays.

Ingredients
1 teaspoon canola oil
1/2 cup diced onion (1/2 medium onion)
1 cup peeled, diced apple (1 medium apple)
3/4 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fat-free, reduced-sodium chicken broth
1 box (12 ounces) frozen, cooked winter squash, thawed (see Tips)
1 cup fat-free evaporated milk
4 tablespoons fat-free sour cream (optional)
Pumpkin pie spice (optional)

Directions
1 – Heat oil in large saucepan over medium-low heat. Add onion. Cook and stir 3 minutes or until onion is translucent. Do not brown. Add apple, spice, salt, and pepper. Cook and stir 1 minute to coat apples. Add broth. Simmer, uncovered, 8 to 10 minutes or until apples are tender and most stock has evaporated.

2 – Add thawed squash and milk to apple mixture. Simmer, uncovered, 6 to 8 minutes or until flavors are blended and soup is hot. Ladle into bowls. Garnish with sour cream and pumpkin pie spice, if desired.

Tips: To easily thaw frozen box of squash, place in microwavable container. Cover. Microwave on high 3 minutes. Stir. Microwave 1 minute more if needed to thaw completely.

Cook’s note: For added flavor, cook 1 clove garlic, minced, and 1 tablespoon minced, peeled, fresh ginger with the onion. Or add 1/4 to 1/2 teaspoon mild curry powder with the pumpkin pie spice.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 84 calories, Carbohydrates: 15 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 160 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-pie-holiday-soup/

 

 

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Subscribe to Diabetes Self-Management Magazine
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Kitchen Hint of the Day!

October 20, 2015 at 5:02 AM | Posted in Kitchen Hints | Leave a comment
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When buying Winter Squash…….

 
Choose a squash that is heavy for its size and the stem should be intact, firm, and dry.

Fall Harvest: A Little About Winter Squash

September 20, 2013 at 8:49 AM | Posted in vegetables | 1 Comment
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An assortment of winter squashes.

An assortment of winter squashes.

 

Winter squash is a summer-growing annual fruit, representing several squash species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter. It is generally cooked before eating.

 

 

 

Because squash is a frost-tender vegetable, the seeds do not germinate in cold soil. Winter squash seeds germinate best when the soil temperature is 21 to 35 °C (70 to 95 °F), and the warmer end of the range is optimum. Seedlings are easily destroyed by frost, thus winter squash is best planted after the soil is thoroughly warmed and all sign of frost has passed.

 

 

 
Winter squash can be harvested whenever the fruits have turned a deep, solid color and the skin is hard. Most of the crop is harvested in September or October (Northern Hemisphere), before heavy frosts hit the planting area. When cutting squash from the vine, two inches of stem should remain attached if possible. Cuts and bruises should be avoided when handling. Fruits that are not fully mature, have been injured, have had their stems knocked off, or have been subjected to heavy frost will rot and should be used as soon as possible or be composted (watch for seedlings in the compost).

 

 

 

Butternut squash, a variety of winter squash

Butternut squash, a variety of winter squash

Winter squash is a low-calorie, good source of complex vegetable carbohydrates and dietary fiber.
It is an excellent source of vitamin A, a great source of vitamin C, potassium, dietary fiber and manganese, and a good source of folate, omega 3 fatty acids, vitamin B1 (thiamin), copper, tryptophan, vitamin B6 (pyridoxine), vitamin B3 (niacin) and vitamin B5 (pantothenic acid).
It is also a source of iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.

 

 

Findlay Market – Cincinnati, Ohio

September 25, 2012 at 10:15 AM | Posted in cooking, Food | 1 Comment
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I wanted to pass along some info about one of Cincinnati’s oldest continuously operated public markets. It seems everytime you go there you find something new! If your ever in the area make sure you visit!

 


Findlay Market

1801 Race Street
Cincinnati, OH 45202
Tel. 513-665-4839
Fax. 513-721-3480

Findlay Market is Ohio’s oldest continuously operated public market and one of Cincinnati’s most cherished institutions. The Market is located just blocks from downtown in Over-the-Rhine, a dense historic neighborhood rich in 19th century architecture. Open Tuesday through Sunday, Findlay Market is home year-around to about two dozen indoor merchants selling meat, fish, poultry, produce, flowers, cheese, deli, and ethnic foods. On Thursdays, Saturdays and Sundays from April to November the Market also hosts a thriving farmers market, dozens of outdoor vendors, numerous street performers, and lots of special events.

Findlay Market is a gathering place for people from all over the city. It routinely attracts perhaps the most socially, economically, racially, and ethnically diverse crowds found anywhere in Cincinnati. They come for the sights and sounds and smells of an old-fashioned public market, for the great variety of fabulous fresh foods, for bargains, for people watching, and for a quintessentially urban shopping experience.

Hours
9am to 6pm – Tuesday through Friday

8am to 6pm on Saturday

10am to 4pm on Sunday

Closed Monday

Findlay Market is open year-round

Location
Findlay Market is located just blocks from downtown Cincinnati, in Over-The-Rhine on Elder Street between Elm and Race.
1801 Race Street,
Cincinnati, OH 45202

Farmers Market
The Farmers Market is held every Thursday, Saturday and Sunday, from April through November.

 

Harvest Calendar

Discover what’s fresh this month at Findlay Market! Our Harvest Calendar shows you what’s in season, all season! The periods presented are approximate. Harvest periods may being a week to ten days earlier during a warmer than usual year. A cool spring will delay crop maturity. Also visit Season’s Eatings for seasonal recipes, and cook up something fresh!

October
Fruit: Apples, Grapes, Strawberries (Everbearing), Watermelon
Vegetables: Beets, Broccoli, Cabbage, Carrots, Cauliflower, Cilantro, Collards, Endive, Escarole, Kale, Leeks, Lettuce, Mustard Greens, Dry Onions, Green Onions, Parsley, Parsnips, Bell Peppers, Hot Peppers, Sweet Peppers, Potatoes, Pumpkins, Radishes, Spinach, Winter Squash, Sweet Corn, Tomatoes, Turnip Greens, Fall Turnips

November
Vegetables: Summer Squash, Zucchini, Turnips
Storage Crops: Apples, Potatoes, Winter Squash, etc.

December
Storage Crops: Apples, Potatoes, Winter Squash, etc.
Value-Added Products: Jams, Baked Goods, etc.
Other: Cheese, Meat, Eggs

January
Storage Crops: Apples, Potatoes, Winter Squash, etc.
Value-Added Products: Jams, Baked Goods, etc.
Other: Cheese, Meat, Eggs

February
Storage Crops: Apples, Potatoes, Winter Squash, etc.
Value-Added Products: Jams, Baked Goods, etc.
Other: Cheese, Meat, Eggs

Contact
T: (513) 665-4839
E: info@findlaymarket.org
http://www.findlaymarket.org/

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