Archive for February, 2009

More On Artichokes

My other post on artichokes didn’t include what they look like after they are steamed.  So here ya go!  The March 2009 issue of Southern Living (seriously, buy it, it’s so good) did an article on artichokes  and a recipe for grilling them.  They also posted several recipes for mayo mixtures that taste great with chokes or as sandwich spreads, pasta salad dressing or sauces for other grilled veggies.  I tend to be a plain mayo purist about my chokes but I loved some of these flavor combos so I wanted to share!

Pepperoncini Mayo: 2/3 cup mayo, 3 tbsp pepperonichini peppers, 1 tsp lemon zest. Salt and pepper to taste.

Garlic-Lemon Mayo: 2/3 cup mayo, 1 pressed garlic cloves, 2 tsp lemon zest, 1 tbsp lemon juice, 1/8 tsp ground red pepper. Salt and pepper to taste.

Herb-Shallot Mayo: 2/3 cup mayo. 2 tbsp ginely chopped fresh flat-leaf parsley, 1 tbsp dijon mustard, 1 minced shallot (or 2 tbsp minced sweet onion). Salt and pepper to taste.

Chiplte-Lime Mayo: 2/3 cup mayo, 1 tbsp minced canned chipotle pepper in adobe sauce, 1 tsp lime zest, 2 tsp lime juice. Salt and pepper to taste.

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More On Cold Asian Noodles

Cold Asian Noodles are a family favorite. My husband likes to eat them hot (which defeats the whole cold noodles idea, but whatever). I like them as a side dish or to bring to work for lunch (don’t even have to fight for the microwave!). Here is a picture of the finished noodles and a snapshot of the grated ginger. Like I mentioned in the original post, ginger keeps FOREVER in the freezer. Leave it unpeeled then peel and grate it while it is still frozen to add to your recipes. When it is grated very fine like in the picture it practically melts into your sauce for a rich, but not overpowering flavor!

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The Sustainable Food Center

The Sustainable Food Center in Austin, TX facilitates several community programs, one of which is the The Happy Kitchen/La Cocina Alegre. The free six-week programs are offered in both Spanish and English and teach healthy and AFFORDABLE meal preparation. Prevention and management of diabetes is one of the many health goals of the program.

Their cookbook is available on their website and features recipes that cost $1.10 per serving and take 30 minutes or less to prepare. The cookbooks only cost 15.00 so please consider purchasing one and supporting this program!

Click here for more info.

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Zhi Tea’s Turkish Mint Spice Tea

(Image from Zhi Tea)

My tastes in hot tea usually run to the bold, fragrant, or nutty.  I drink an awful lot of genmaicha and jasmine. I don’t like cream, or sugar, or honey, or lemon in my tea. I like my tea to taste like tea. So this probably isn’t the tea I would have normally picked, but Greenling is now offering the sample-sized packs of Zhi tea on their website and the flavor combination of the Turkish Mint Spice looked interesting enough that I decided to give it a try. And it’s delicious! The website lists it as a mix of Organic peppermint, licorice, cinnamon, cardamom, ginger root, stevia leaf, clove, and vanilla essence.

Stevia is a GI diet “green” sweetner and is a nice compliment to the other flavors in this blend. Quite possibly my new favorite tea! And bonus! Zhi Tea is made in Austin which makes it a local product for me!

Buy it here.

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Macaroni and Cheese With Cauliflower (made all healthy-like)

 

This was the cover recipe from the Feburary (2009) issue of Real Simple and is VERY GI friendly.  I took out the onion.   I love onion, but my kids don’t and it elimated a whole extra sauteeing step that already had several other steps.  I also used a GI-friendly pasta instead of a whole wheat or multigrain pasta since I’m the only one in my family that will eat whole grain pasta.  I used Ronzoni but Dreamfields would also be a good option!

12 ounces GI friendly elbow macaroni

1 head of califlower, roughly chopped (leaves and stem removed, but you knew that)

4 slices of multigrain bread, torn (I used a three seed multigrain bread, hence all the seeds you see in the picture)

a little parsley for color (I used dried, the recipe called for fresh chopped)

2 tbs olive oil

salt and pepper to taste

1 1/2 cups grated extra-sharp cheddar (about 6 ounces)

1 1/2 sour cream

1/2 cup milk

1 tbs dijon mustard

Heat oven to 400.  Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time.  Drain.

Meanwhile pulse the bread in a food processor until coarse crumbs form.  Add the parsley, olive oil, and a little salt and pepper.  Pulse to combine and set aside.

Return the pasta to the the pot and add other ingredients, including a little more salt and pepper to taste (if you read Real Simple, you see where I dropped the sautee with onion step.  This also drops a little oil out of the recipe.

Transfer the mixture to a shallow baking dish, sprinkle with the bread crumbs and bake until golden brown, about 15 minutes.

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Updates

So I finally broke down and sprung for a paid Flickr account. I’ve been using two unpaid accounts for both blogs for awhile now and really outgrew both months ago. But I’m cheap, so it took me awhile to give in and pay the 25 bucks. The good news I have unlimited space for images so hopefully that will encourage me to blog alot more. In the meantime, tell me, what kinds of glycemic index friendly, diabetic friendly recipes would you like to see here?

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Steamed Artichokes

 

Did you know that there are boy and girl artichokes?  Girl artichokes are awfully hard to find outside of central California (because the smart Californians keep the more tender girls for themselves).  But I ordered a few artichokes from Greenling last week, and lo and behold, two of the four that I ordered were actually girls.

Don’t be afraid of artichokes!  They are awfully delicious and actually very easy to cook!  I know they are pointy and stabby looking but that’s just to scare away lesser mortals.  You and I know better, we love artichokes!

Slice off the stem and trim across the outer, tougher leaves (especially the ones that have split).  This will open up the choke a bit, and give you room to add some garlic cloves if you desire to do so.  Drop them in your steamer basket, add water to the pot, put the lid on it and steam the crap out of them.  Or until, the leaves pull easily from the stem.  If you added garlic, you can remove it and mash it with the mayonaise that you serve to dip the leaves in.  Remove the leaves, dip lightly in the mayo and skim off the artichoke meat and payo with your teeth.  Make sure you have an extra bowl on the table for leaf disposal!.  When you get to the softer inner leaves, pull them off, remove the inner hair stuff  and enjoy the heart…it’s the best part!

 Want to know how to tell the difference between boys and girls?  Girls have innies and boys have outies, just check the top of each plant!

Notice how the artichoke in the picture here, is a girl?  Told you those Californians are tricky!!

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