Blog Entries With Tag: recipe

Blog: Anna's Blog

From: FatCatAnna

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.

***** 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!  

Ingredients:

• 2 cups water
• 1 cup quinoa
• 1 pinch of sea salt
• ¼ cup olive oil (I just blop it in – so is probably more)
• ½ teaspoon sea salt
• Freshly ground pepper (use whatever amount you like)
  
• 2-3 cloves of garlic, minced
• ¼ cup lemon Juice (I love lemons – so I tend to put in abit more)
• 3 tomatoes, diced (again – I deseed mine – you can use more if you wish)
• 1 cucumber, diced (I used Lebanese cucumbers due to low seed count – I yield about 1 ½ cups – but again – you can use more or less depending on what you like).
• 2 carrots, grated (about 1 ½ cups – it’s up to you the chef!!!)
• 2 bunches green onions, diced (I use more, and actually tried out purple onions in my latest recipe
• 1 cup or more of coriander chopped (or you can use parsley – whatever you have in your garden or on hand in the fridge)
• ¼ cup of fresh mint chopped (if you don’t like mint – don’t use it – it was in the version I made for SYC)
• 300 grams of feta cheese, crumbled in with fingers (you can use more if you wish – I usually do).

DIRECTIONS:

1. In a saucepan, bring water to boil.  Add quinoa (see note below) and a pinch of sea salt. Reduce heat to low, cover and simmer for 15 minutes (or until liquid is mainly all absorbed).  Allow to cool to room temperature; fluff with a fork.
2. While the quinoa is cooking, in a large bowl (and I mean large since I like to toss my salad around so it gets good coverage), combine olive oil, sea salt, pepper, garlic, lemon juice, tomatoes, cucumber, green onions, carrots, coriander (or parsley), mint, feta.  Stir in cooled quinoa.

OPTIONAL:

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! 

Blog: Anna's Blog

From: FatCatAnna

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).

My contribution today is a favourite I like to make on the sailboat (which is going plunk into the water today and it's actually NOT raining today - has been all week here in Montreal).   Sadly I'm not there - suffering from a nasty cold since coming back from holiday in Spain - darn 9 hour flight with coughing folks sitting around you.

I did try making a sweet potato gnocchi one time - big mistake!!!  Sticky messy ordeal, I think some of it when forming the gnocchi may have ended up as artwork or wood filler on part of my old kitchen walls that are pine (check it out next time you visit - it will be hard to detect as it has become well blended in and adds extra character to my kitchen ).  I now buy ready made potato gnocchi made by Aurora - at $3.00 a pack - you can't go wrong for a 500 g package which serves 4 portions nicely - or if you aren't afraid of carbs - 2 people could probably eat the package (I'd be stuffed).  I tend to eat my pasta dishes similar to Italians - no more then 1/2 cup serving - followed by a nice side salad - and perhaps some crusty bread to mop up the sauce in your bowl.

The instructions to make up this meal are dead simple as it has to be in the small galley I have on our 30' sailboat.  Pour some olive oil (or your preferred oil to cook in - butter, etc.) - I use about 15 ml (1 tablespoon) into a saucepan with a lid - heat up the pan on Medium heat - toss in the gnocchi (I separate the gnocchi from the package with my fingers prior to tossing in as they tend to be stuck together).  Cook for about 3-4 minutes moving them around to ensure they are covered in the oil and cook evenly.  I then cover the pan with a lid for 2 more minutes, which makes the gnocchi nice a crispy.  Once they are cooked (total cooking time is about 4-5 minutes - fast food!!!) - I serve them up either with my own home made sauce - or a premade sauce with some added FatCatAnna ingredients to make it taste "home made".  Freshly grated parmesan, ground pepper (always have a grinder on our boat - I'm a pepper snob) and there you have a fast meal.

NB:  If you want to take the time to make your own potato gnocchi - in my search for a picture to post - since I didn't take a picture of my meal the other day - came across this recipe that actually looks easier then the one I'd used for my sweet potato gnocchi - I'm going to bookmark this link - and maybe give it a go one day!

Blog: Anna's Blog

From: FatCatAnna

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.

The recipe I made last night, uses a flatbread which I’ve never bought/used before in my life (I know, I know, I live in a cave).  I discovered this great low carb bread here at Diabetes1.org where “someone” was posting a product from their company.  I have no problems with their promoting their product, but after doing research, I realized it’s only available online and/or around certain areas of the USA – not all over their country (and sadly – not here in Canada – the Mounties refuse to let their product into our country?).  Instead I found another product that's available ALL across the USA, and I posted it a few days ago here).

I’ve had a few people asking for the recipe since posting the picture in Twitter/Facebook – drum roll – here it is – I did use the Flatout Flatbreads pizza recipe they have online – but I spiffed it up like I always do with a recipe.  You can either follow theirs or mine – but I’m living proof that it works and tastes good using my own version! So, scroll down below the picture (warning - do not lick screen) to find out how to make this easy pizza!
 

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.

Blog: Anna's Blog

From: FatCatAnna

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).