Archive for May, 2008

Sesame Shrimp Kebobs

Sesame Shrimp Kebabs

1/4 cup rice wine
1/4 cup soy sauce (I use low sodium)
1 tablespoon Splenda
1 piece fresh ginger root peeled — cut 1/4 inch thick
4 teaspoons sesame seeds
2 pounds large shrimp peeled and deveined

To make marinade: In a small saucepan over moderate heat, combine rice wine, soy sauce, sugar and ginger root.  Blend well. Bring to a boil.  Lower heat and simmer for 20 minutes, stirring occasionally. Remove ginger root. Add sesame seeds. Allow marinade to come to room temperature.

Place shrimp in a nonmetal dish. Pour marinade over top. Turn shrimp to coat pieces. Cover dish and refrigerate up to 2 hours. When ready to grill, place shrimp on skewers by alternating the direction the heads and tails face each other.  Over hot coals, place shrimp on a grill coated with nonstick vegetable spray. Cover grill and cook 3 minutes on each side. (This recipe can be done on an indoor grill such as a George Foreman grill as well!)

**Soak your wooden skewers ahead of time in water to keep them from burning!””


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Crockpot Taco Soup

\This is a veggie friendly recipe.  You can replace the texturized vegetable protein with a pound of pre-cooked ground beef instead!

Crockpot Taco Soup

1 package Harvest grain or Boca Crumbles
1 (16 oz) can kidney beans, undrained
1 (11 oz) can Mexicorn or niblet corn
1 (10 oz) can Rotel tomatoes
1 pkg taco seasoning
1 (28 oz) can diced tomatoes
1 can chiles, chopped
1 (16 oz) can pinto or ranch beans
1 pkg Ranch Dressing Mix

Place all ingredients into crockpot and stir.  Simmer in crockpot on LOW for 3-5 hours.  Soup may be topped with chopped red onions, grated cheese, and/or sour cream.  You can also serve with whole grain tortillas or whole grain tortilla chips!

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Veggie “Crab” Cakes

Mock Crab Cakes

2 c. grated zucchini
1 c.  whole grain bread crumbs
1 teasp Old Bay seasoning
1 beaten egg
1 tablesp mayo
olive oil

Mix all ingredients together except olive oil. Form into patties and roll in more bread crumbs. Fry in pan shined with olive oil.  Carrots, onions, and other veggies can also be added to this recipie.

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Tip Top Soup Bread

This bread is made with half whole wheat flour.  You could substitute the all purpose flour for King Arthur white whole wheat to make it even more GI friendly!

Tip Top Soup Bread

1 ¼ to 1 ½ cup all purpose flour
1 cup whole-wheat flour
¾ cup grated cheddar cheese
1 tbs. sugar
1 packed rapid rise yeast
1 tsp salt
1/2 tsp garlic powder
½ cup milk
¼ cup water

In a large bowl, combine ½ cup flour with whole-wheat flour, cheese, sugar, un-dissolved yeast, salt, and garlic powder. Heat milk and water until very warm (120 to 130). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for ten minutes. Shape dough in a 5-inch ball and place on grease baking sheet. Cover; let rise in a warm, draft free place until doubled in size, about 1 hour.

Bake at 375 for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.

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GI Friendly Blogs and Other GI Friendly Links

Have any? Please post them in the comments, I’m working on updating!

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Easy GI Friendly Crockpot Tortilla Soup

This recipe uses white meat chicken and baked tortilla strips instead of fried ones to keep it GI friendly.

Crockpot Tortilla

2 4 oz skinned and boned chicken breast halves — cubed
2 cups frozen whole kernel corn — thawed
1 large onion — chopped
garlic cloves — pressed
2 14.5 oz cans low sodium, fat-free chicken broth
1 10.75 oz can tomato puree<
1 10 oz can diced tomatoes and green chiles (Rotel)
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 5.5 inch whole grain tortillas or tortilla chips

Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook on high for 6 hours (low for 8-10). Discard bay leaf.

Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375 degrees for 5 minutes. Stir and bake 5 minutes more or until crisp. Serve with soup. Garnish with cilantro, if desired.

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Sunday Linky Goodness

Tips for successful farmer’s market shopping (it can be just as inexpensive or even cheaper than what you buy at the grocery store if you shop smart!)

Cooking By Numbers (check off what you have in your pantry and the site gives you recipe ideas based on your list).

Make your own kosher dill pickles. (lots links and resources about pickling included in this David Lebowitz blog entry).

Try a bottle of the new Wishbone Bountifuls salad dressing for free (mail in rebate offer on their website, good through 5/30 to 7/1).

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