#Diabetes cooking

[healthfactsjournal]

Easy Diabetic Dinner Recipes Ready in 30 Minutes

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[omnivorescookbook]

Sichuan Chicken in Red Oil Sauce (口水鸡, Saliva Chicken) Experience the authentic flavors of Sichuan cuisine with this mouth-watering recipe for saliva chicken.

Recipe: https://omnivorescookbook.com/saliva-chicken/

[diabetesinsider]

Eggplant Zuke Bake

This is such a satisfying main dish to serve up and enjoy again the next day with the cheeses, sour cream and mayo helping the eggs hold together the zukes, eggplants, and onion ingredients. Serve it with thin tomato slices for a wholesome, heartwarming dining experience. The nut topping adds a nice crunch as finisher. See what you think...

2 t. salt

2 yellow zucchini, coarse grated with skin

1 green zucchini, coarse grated with skin

1 small eggplant, coarse grated with skin

2 T. margarine

1 lg. onion, diced

3 eggs, whisked

1 c. sour cream

1 t. mustard powder

1/2 t. thyme, dried

1/2 c. mayo - Duke's has no added sugar

1/2 t. black pepper

1 c. cheddar/mozzarella cheese mix, fine grated

1 c. whole wheat bread crumbs

1/2 c. Parmesan cheese, fine grated

1 c. walnuts, chopped fine or sunflower seeds, shelled

Preheat oven to 350 degrees. In a mixing bowl, add zucchinis, eggplant and salt tossing well - set aside. In a fry pan, add margarine and onions sauteing to caramelize. In another mixing bowl, add eggs, sour cream, mustard powder, thyme, mayo, black pepper folding together. Transfer zucchini and eggplants into a colander pressing excess water out with the back of a mixing spoon - as much as possible. In a large mixing bowl, add zuke mix, cheddar, bread crumbs, and Parmesan cheese tossing together. Pour liquid mixture over all coating well. Transfer to a baking dish. Sprinkle nuts or seeds over all. Bake for 25 min. until it sets up. Serve with fresh tomato slices on each serving for a pop of color if you like.

Once I've got the main dish in the oven, I pop downstairs to my sewing studio to stitch pocketed, fully lined chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on upcycled recycled thrifted crocheted throw rugs worked by me for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop.yesdesigns - where they design and sew cotton pocket knickers with a handy front hip pocket.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled thrifted yarns into bright, eye catching striped throws and afghans well suited to cozy up in on a cool evening.

[murbsies]

Cooking experiment 1: Pepsicle

Questions:

1. What happens to the fizz once frozen? Does it stay acidic or does it fade away?

2. Would it taste like an average cola-flavored sweet?

3. Does the color keep its' hue? Or does it change?

Will keep updating thread.

[butasslyn]

[adaines-furious-feast]

Post Wiz & Sorc where Arianwen is actually just a normal person and the reason why the Court of Stars is after her is because her boyfriend is making elves worship Cassandra - she gets really into baking. Like, really into baking.

After a few months of this, Jace decides it's time to ask her about it and she just just grabs his face in two flour covered hands and goes "it's just like wizardry" and Jace is excited and a little scared and she's just staring at him like "you don't get it. It's just. like. wizardry." Jace just stands there like "ok, honey, you go back to the cake".

[not-available-for-comment]

So I needed to use up an open carton of chicken broth and I also had some tofu I’d been planning to make crispy tofu with, so the obvious answer was ramen. But I don’t really like brothy soups and I generally try to eat buckwheat soba or very small amounts of western noodles in noodle dishes due to the diabetes. I also tend to like Vietnamese food so I was like fuck it let’s make a pale imitation of pho with soba noodles.

I need to go shopping so I have like nothing in the house, but I mix up the tofu and put it in the oven and then I put the stock on the stove to boil with some water (because I only had 2 cups stock). I try to remember what goes in pho or in ramen for that matter, and I’m very sad that I have no bean sprouts or cilantro in the house but I do have some very elderly carrots and some reasonably fresh garlic, so I matchstick the least pathetic carrots and thinly slice an enormous clove of garlic and add those to the simmering broth.

Then I sit down for a bit because I exploded my spine a few months ago and sometimes that means you sit down a lot.

When the tofu was ready to come out of the oven I set it out to cool and then added two bundles of soba to the broth because I didn’t want a ton of broth and I did want leftovers. (Mistake; should’ve just done one bundle. Oh well.) My green onions are even more pathetic than my carrots but I slice up the best bits and roughly chop a small handful of salted roasted peanuts.

When the soba’s cooked I take the broth off the heat, lift out as many noodles as I want, and ladle some broth over them. I add the scallions, the peanuts, a few dashes of fish sauce, a few dashes of soy sauce, and the juice of half a lime. I stir in a fistful or so of arugula until it’s partly wilted. (Because I think bitter greens go better with Asian food and that’s the one I have on hand.) I add a handful or so of roasted tofu. I realize a ramen egg would be killer with this but oh well too late to make one now. I dig a lemon ginger kombucha out of the fridge.

It is… almost unfairly good? I genuinely don’t understand how I made something this good out of the pathetic scrapings of my fridge. Aren’t you supposed to suffer for good food? (Whoa where did I learn to think like that?)

I am incapable of eating noodles like a sane adult, which is another reason why I don’t eat much ramen. I slurp them and I bite them and they make a mess and I generally look like a weird little noodle gremlin. But I don’t care. I MADE these and they’re GOOD. How did I do it? I don’t know. It has something to do with my girlfriend though. She can’t cook for me right now, but she cooks for me like she loves me, and it makes me want to cook like I love myself. I took a picture for her, see?

This recipe won’t win any awards. It’s not authentic. It would be better with sprouts, and cilantro, and a ramen egg. But it was good, and I made it myself, and I made it for myself, and I ate it. I’m proud of this recipe.

[futurefoodie]

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A post shared by Everything 4U (@save.more_4u)

[the-bar-sinister]

big win! Chocolate milk without sugar still tastes nice <3

1 tsp cocoa powder mixed in 2 tablespoons of hot water

+ 1 cup whole milk.

[filet-o-feelings]

What is the worst food texture and why does it have to be yogurt?

[hachama]

I should use my mandolin more often. So much easier than trying to cut veggie noodles with a knife.

[omnivorescookbook]

Beer Duck (啤酒鸭) Beer duck is a traditional Chinese dish featuring tender juicy bone-in duck pieces braised in beer with a savory sauce and a lot of aromatics.

Recipe: https://omnivorescookbook.com/beer-duck/

[diabetesinsider]

Whole Wheat Orzo Pasta Salad

This is great as a hot side dish or main dish with a decent amount of protein that the garbanzo beans, cheese and orzo pasta bring. Throw in a cup of sunflower seeds if you like to really bring on the protein. It's great served with a green salad or fruit. Give it a whirl...

Orzo Pasta Salad

4 c. water

1/2 c. whole wheat orzo pasta

2 T. margarine

1 - 4 oz. jar capers, drained

1 - 6.5 oz. jar marinated artichoke hearts, drained, chopped

1 t. garlic powder

dash salt/pepper

dash chili flakes

1 med. lemon, grate rind and juice

1/4 c. Parmesan cheese, fine grated

1 - 15.5 oz. can garbanzo beans, drained

Bring water to a boil, add orzo pasta. Cook uncovered until tender - 8 to 10 min., drain. While the orzo is still hot, add the margarine, capers, artichokes, garlic powder, salt, pepper, chili flakes, lemon, Parmesan cheese, and garbanzo beans. Toss together well and enjoy!

When I'm not working out new ways with garbanzo beans, I'm sewing cotton pocket server aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on handmade knit hats worked by me from upcycled recycled thrifted yarns from my favorite creative reuse source SCRAP PDX. This knit work is available through my online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pockets knickers for fun time wearing.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching striped cozy warm knitted afghans.

[here-there-were-dragons]

as a general rule, on average, if americans consistently complain about a food being conceptually weird, gross, and scary, then it probably tastes amazing. or at least inoffensive.

this is because in my experience americans for the most part (give or take a few exceptions by region) think eating literally anything other than beef, chicken, bread, eggs, peanut butter jelly sandwitches, ketchup, and disgusting cloyingly artificial brown sludge soda is insurmountably weird, gross, and scary.

[catherinerabbit]

um. what

[bestrecipes2023]

Chocolate & avocado mousse

“This is the most deliciously indulgent chocolate mousse, made using the humble avocado. Plus, I’m sharing my genius avocado shell hack, so you can make your very own homemade Easter egg halves filled with fresh fruits and luxurious sweet cherries. If you’re looking to go all-out this Easter, this incredible dessert is all you need. ”

Ingredients

300 g quality dark chocolate , (70%)

2 large ripe avocados

2 heaped teaspoons cocoa powder

2 teaspoons vanilla bean paste

3 tablespoons maple syrup

1 x 160 g tin of coconut cream

fresh fruit such as oranges, strawberries, blueberries, raspberries , to serve

amarena cherries in syrup , to serve, optional

white chocolate , to serve, optional

Get Your FREE EBOOK With Over 700 Beginner Friendly Recipes HERE

Method

1. Snap 80g of dark chocolate into a heatproof bowl and melt over a pan of gently simmering water until smooth, stirring occasionally (or gently melt in the microwave). Remove the pan from the heat, keeping the bowl over the pan.

2. Meanwhile, halve and destone the avocados and scoop out the flesh into a food processor. (Try to remove as much of the flesh as possible, but a little left in the shell is fine).

3. You’ll now have four empty avocado skin halves. Using a clean pastry brush, brush the inside of the avocado shells with a layer of melted chocolate until evenly covered. Transfer to a tray and place in the fridge for 10 minutes until set. Repeat this process two more times, until you’ve applied three layers of chocolate. Return the tray to the fridge for half an hour, or until set completely.

4. Meanwhile, place the pan and bowl back on a low-medium heat, snap in the remaining dark chocolate and leave to melt.

5. Once melted, add the chocolate to the food processor with the cocoa powder, vanilla bean paste, maple syrup, coconut cream and a pinch of salt, and pulse for a few seconds to combine. Scrape down the sides with a spatula, then pulse again, until smooth. Scrape into a bowl, cover and leave in the fridge until needed (but no longer than 2 hours).

6. Once the chocolate shells are set, gently peel the avocado skins away from the shells and discard. Heat a tablespoon in a jug of boiling water for a few seconds.

7. Now it’s time to get a bit creative with your presentation: using the hot spoon, roll up 1 tablespoon of the chocolate mousse for each serving plate (you will end up with about half of the chocolate mixture leftover, please see tip below). Press the chocolate shells onto the mousse, filling each with a little fruit (I used halved strawberries and blueberries, orange segments and a couple of amarena cherries). Drizzle with a little of the cherry liquor, and some melted and grated white chocolate to finish, if you like.

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