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Blog Entries With Tag: recipe
Posted: Jun 26, 2012
Quinua (Quinoa) plants near Cachora, Apurímac, Peru. Altitude: 3800m
(Photograph: Maurice Chédel)
Okay - what’s the big buzz about this grain (don’t ask me how you pronounce it – everyone I talk to about it says it differently ) – I just think of the name ‘Quinn’ with ‘oa ‘ afterwards – rolls off the tongue nicely)? Now, did you know it’s actually a seed – and is related to beets (yum), spinach (I’m Popeye the Sailor Man – flexing my muscles here), and …. tumbleweed (where’s my Trigger and heel spurs – I’m a wanna be Roy Rogers). The other part of the history of Quinoa (Quinua in Spanish) is that when the European conquest in South America took place, the Inca’s were banned from growing it because of its status within indigenous non-Christian ceremonies. Instead, they were forced to grow wheat!!! Darn foreigners taking over – well – karma is paying them back as the year 2013 has been declared International Year of Quinoa by the United Nations.
So, history lesson over – what I’ve discovered about quinoa is that not only is it nutrient rich, but also for those of us watching our carb intake and/or spikes in blood sugar (diabetic or not) it's an excellent choice as either a meal in itself or as a side dish. It’s considered a protein by many articles I’ve come across in my research – and has all the essential amino acids in it which other grains are missing. Along with that, it’s higher in iron and potassium and is a good source of B vitamins, Omega-3 fatty acids, magnesium, copper, zinc and fiber.
On the weekend at my yacht club I belong to, we had a Pot Luck dinner (it was our Founder's Day - when the idea of the club was formed back on June 24th, 1958). I always try to bring something different to get folks to try something different – last time I brought some dolmades (stuffed vine leaves). They went over alright with the crowd there – bit of hesitation –many jokes about smoking a cigar still rings in my ears (really – they do look like cigars) – but they did get eaten up – though with some hesitation from folks that are your usual meat ‘n potato eaters. This time, I tried a quinoa salad on them, thinking that it would be picked over and leftovers would remain for my DH and myself to eat on the other 2 days were were staying at our floating cottage (it was a long weekend here in Quebec – gotta make the most of our summer here in the northern climate of Canada). I placed my usual placard showing what was in the food (I always do this incase of food allergies) – and viola – the bowl was basically licked clean – and I received so many compliments that I told them I’d post the recipe for them. So my friends at Stormont Yacht club – the little gem along the Saint Lawrence Seaway in Ontario – this recipe is for you!
***** FATCATANNA'S QUINOA SALAD *****
This recipe is a compilation of various recipes I’ve come across – and if you are like me – just wing it – and it’ll always come out great. The secret to this recipe is to add the quino at the END of the vegetables being thrown in the marinade. My other suggestion, deseed your tomatoes. I do this due to folks having problems sometimes with seeds (my Mum has diverticulitis ). I also do this more for how the final product looks and makes the salad less “mushy”. Again, it’s up to you, and whatever way you do it – let us know how it turns out!
To increase the protein to make the salad a main meal – I’ve thrown in black beans – about a cup and a bit to the salad. Again, use your imagination, and whatever you have on hand in your fridge!
NOTE: As one reader pointed out (thanks Moggy B - my "step sister") - some people find quinoa has a bitter aftertaste. To avoid this, simply rinse the qwuinoa in a fine mesh strainer - then add it to the boiling water at that point. I know for myself - I don't rinse it - but it depends on how sensitive your taste buds are. Also, to check out the full nutritional facts - click on this link - very VERY informative website!
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Tags: glycemic index (1) blood sugar (1) low carb (1) United Nations (1) salad (1) recipe (1) protein (1) quinua (1) quinoa (1)
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Posted: May 6, 2011
It's been awhile since I posted a new recipe for D-Feast Friday (can be diabetic friendly or not - we just all love good food) that Lorraine Sisto had started last year. The list now is actually hovering around the 200 mark - do we love to cook up a storm or what? Sadly, due to the way Diabetes1.org is set up for embedded links - you will only be able to see the list of the recipes by going to Lorraine's website link above - and clicking on the link embedded on her page - trust me - you'll see all the great recipes posted by members of the D-OC (diabetic online community).
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Tags: recipe (1) food (1) pasta (1) Lorraine Sisto (1) D-Feast Friday (1) gnocchi (1) potato (1)
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Posted: Jul 29, 2010
Okay – I’ve been out of the loop lately with the D-OC (diabetic online community) – summer is here – so I try to get away from the screen that wants to lure me away from the real life outside (remember summer is over with a blink of the eye here in Canada). Anyway, I’ve been reading other PWD’s (people with diabetes) blog posts – that are plugging away #DFeast (thanks for correction from AmariT) in Twitter. Take for instance, George Simmons aka Ninjabetic and his yummy burger aka Ninja Burger recipe (hope to sink my teeth into these this weekend with some friends we’re visiting in Seneca Falls, NY).
UPDATE: To participate - go to This Is Caleb - and the instructions on how to participate are all there. It's that easy! You can also click the picture above to add your recipe to the D-Feast Friday list. Put the name of your recipe in the "Your Name" box and the URL of your blog post in the "Your URL" box.
1 Flatout Flatbread (or whatever is similar for “rolling”)
½ tomato diced (I used Roma)
½ Tbs chopped basil (or more which is what I did)
1 Tbs balsamic vinaigrette (I used Kraft Fig Balsamic Olive Oil)
1 tsp of minced garlic (or to your taste preference)
3 oz. part-skim mozzarella – cut into 1-inch cubes)
1 Tbs of your fav tomato sauce (I use a Puttanesca Sauce from Allrecipes.com)
8 Kalamata olives – remove pits and slice up
Preheat outdoor grill to Medium heat. Marinate mozzarella, tomato, garlic and basil in bowl with Balsamic Vinaigrette for about 10 minutes (I did it for about ½ an hour). Lightly oil both sides of flatbread – place directly on grill for no more then 3 minutes. Remove, and spread tomato sauce, marinated mixture, top with olives. Place your piece of artwork directly back onto grill for 4 minutes (watch carefully) with lid closed. Remove and gobble up.
You can also cook this in your oven: Preheat oven to 350F, place lightly oiled flatbread directly on grate for 4-6 minutes. Take out of oven, and then arrange toppings as above. Remove to oven and cook for 5-7 minutes – or until cheese has melted to your satisfaction. Remove and enjoy!
Best served up with a side salad – and like George – a beverage of your choice is best enjoyed while preparing / consuming meal. I had a glass of Bottle Shock – Bloc E Signature from Julia Wine during the preparation of the above meal.
Bon appetite!! (in Julia Child style)
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Posted: Mar 4, 2009
Well, I’m marinating up a block of tofu for tonight’s dinner. I get a pretty good deal on a 3-pack of tofu for just $3.00 CDN at Costco. A block of tofu – feeds 3 nicely in the recipe I’m using and just by itself is about 17g of protein and 2g of carbs. Not a bad deal – and change from the usual pork/chicken/lamb/fish dishes I cook up.
I know a lot of people aren’t into vegan foods. I have a few meat ‘n potato friends that go “yuck” at the mention of tofu, lentils, beans – thinking that you have to wear love beads and go tripping thru’ the tulips. I have surprised them a few times when bringing a dish to a party. As they’re gobbling it up – licking their chops – they do not realize they are eating the stuff they go “yuck” at (I bring out the love beads at that point). Yes, I do tell them later what they have just devoured – and then I’m being asked for the recipe. I personally think it’s all in the mind – vegan food – as long as it tastes good – that’s all I care about – and is somewhat healthy.
The recipe I’m using for tonight’s meal is called Asian steak tofu (cooked up on the BBQ even tho’ it’s only -10C). We either eat along side of it some brown rice that I mix in with abit of wild rice from Lundberg Family Farms in California. Their rice isn’t exactly cheap – but I only use ¼ cup with ¾ cup of brown rice – but it just adds that little extra bit of zest. The way I’m serving up the tofu tonight is with salad – lots of it as I got a good deal on romaine lettuce (some of that will be incorporated into a soup this week – yes – romaine lettuce soup – delicious). With abit of triple rye bread on the side you have yummy meal less than 25g of carbs (yes Brad – I said yummy).
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