Category / Low carb diet

by susanb181

SHAKSHUKA–Middle Eastern Brunch Delight

dish of poached eggs on top of chopped vegetables and tomatoes

Delicious Middle Eastern
egg-veggie brunch dish

Shakshuka--final with poached eggs on top of veggies/tomatoes

Shakshuka–final with poached eggs on top of veggies/tomatoes

I want to share a new breakfast/brunch discovery–Shakshuka. This is a wonderful skillet dish that originates from the Middle East; I’ve been told it’s a staple in Israel; (not sure what other countries). It’s very delicious and is easy to customize and prepare. You can change out the spices and throw in whatever vegetables you have on hand. For my version I used chopped red pepper, onions, mushrooms, carrots, garlic, and jalapeño peppers (diced) and plum tomatoes.

We had it for brunch recently and were knocked out by the combination of sweet tomato flavor, vegetables, spicy undertones of the jalpeno (but not too spicy) and the creamy, rich eggs. It’s now one of our favorites.

This is a great dish to serve company or enjoy with your family when you have a leisurely weekend brunch. I suggest you serve with crusty whole grain toast to mop up the delicious sauce!

I’ve been out of town and apologize for not posting for a few weeks. Fall is in the air; next I’ll post a hearty fall vegetable stew–my version of Ratatouille. Please follow–stay tuned!

Shakshuka

INGREDIENTS (serves 2-3)

  • 4-6 large eggs (for 2 eggs per serving)
  • 2 Tbsp Olive oil
  • 1 large onion, chopped into 1/2″ pieces (1 Cup)
  • 1 large red pepper, seeded and chopped
  • 1/2-1 cup chopped mushrooms (I use Cremini)
  • 1 cup carrots; chopped into 1/2″ pieces
  • 1 small can diced Jalapeño peppers (more if you like it spicier–or add tabasco)
  • 2-4 cloves garlic, chopped fine
  • 1 tsp. ground cumin
  • 1 tsp. sweet or smoky paprika
  • 1 tsp. ground tumeric
  • 1 28 oz. can of diced plum tomatoes, including the juice
  • no salt seasoning or 1/2 tsp. salt depending on your situation; ground black pepper
  • Feta or Goat Gouda, depending on your tolerance (Rick only eats goat cheeses, so we use that)
  • optional: Cilantro and/or oregano for garnish

TO DO:

1. Heat the oil in a large deep skillet (I use an AllClad pan)

2. Add onion, sweet pepper, mushrooms, carrots, garlic, jalapeños, spices, seasonings. Saute until tender, but not browned–about 10 minutes.

3. Stir in tomatoes and juice. Bring to a boil, then reduce heat to simmer about 10-12 minutes, uncovered; stir occasionally.

4. Crack each egg individually into a small bowl, and and carefully add, one at a time, on top of the vegetable mixture.

5. Cover, reduce heat and cook 5-8 minutes, until the whites are set and yolks are firm but still soft.

6. Serve with grated or crumbled cheese, oregano and/or cilantro.

That’s it! Pretty easy and delicious- a feast for the eyes and…!

Enjoy! www.type2delicious.com

by susanb181

Diettogo- Reviewing Prepared Meals for Diabetes

imageThis is a departure from my usual posts. I was approached by Diettogo.com, a company that offers a prepared meal service, including special selections for diabetes, and was asked to try a week’s worth of the foods. I agreed and was sent a large insulated box of foods, under lots of reusable ice packs, packed with a varied selection of 9 meals–including 3 meant for breakfast and 6 for either lunch or dinner; up to me.  A major factor of the meals is low carbs; although many of the meals had 45 carbs/meal–the highest amount recommended for diabetics to have in one meal, according to the registered diabetes dietitian whose workshop we attended- see my blog post, “The Journey,” https://type2delicious.com/the-type2-delicious-journey-welcome/

Another thing is that you can customize your orders and exclude anything that you may be allergic to, such as peanuts.

Here’s my review; not of every meal but highlights, etc.; what I liked best and why:

Of the dinner meals my favs were the blackened salmon, a generous chunk of well cooked, fresh tasting fish, and a tasty, good textured salmon black bean burger; both included a puree of cracked wheat, spinach and cauliflower which was tasty although a bit bland. This grew on me and got better as I ate more. However, I found the spicing of most of the meals either too bland or a bit too salty, especially as I cook with limited salt, but I do use a lot of no-salt spices, garlic, red pepper and lemon.* (There was a lemon slice with the blackened salmon but it needed more.) I also liked the Porcini Mushroom Chicken, very moist and tender chicken with delicious mushroom filling, and Eggplant  Parmesan, except for too much pasta under the eggplant. The sauce was really tasty..

My least favorite was the turkey and mashed potatoes with gravy. The turkey had a rubbery texture and both turkey and potatoes were too salty, however, this meal also had green beans and almonds, one of my go-to vegetable dishes, but in contrast to the turkey, they needed a little salt, garlic or some spice but were still good. Even so, they were my favorite vegetable of the whole series and tasted the most like freshly prepared.

The majority of vegetables in the meals were frozen and reheated. They were ok; but had the texture of reheated frozen vegetables. At least they were not mushy or over cooked.

The breakfasts were good. Two had whole wheat bagels ready for your toaster; one with cheese and egg; (obviously a kind of Egg mcBagel). I would caution that it’s messy- when you microwave the cheese you have to be careful to have a plate handy as you take it out- it’s hot and runny! The other bagel breakfast simply had a container of peanut butter. Both bagel meals included a yummy fruit cup–not sweet, just the delicious taste of real fruit. The third breakfast was a whole grain and nut cereal and a 100 calorie yogurt; I thought it very satisfying.

Now I have not much to compare as I rarely eat prepared meals (except occasionally Trader Joe’s or frozen Stouffers); so I think these are good prepared meals for those who want quick, easy to fix, (meals are microwavable in 2-3 minutes) and low carb (based on the 45 carb recommended limit per meal). I have no idea of the cost as I was given these to evaluate for you, my dear readers.

But understand, nothing comes close to freshly cooked foods such as the recipes on type2delicious.com!

*I also suggest that a small low sodium spice packet be included with many of the meal choices and let consumers choose their own amount of salt and additional spices as desired.

image

by susanb181

Blanch Your Veggies! And a sauce to go with…

A variety of colorful blanched vegetables

Beautiful blanched veggies!

imageimageimageWhen much of your diet is low carb and you prepare recipes with lots of vegetables there’s often a great deal of chopping and prep work. Or you eat lots of raw vegetables, especially for appetizers with hummus or other low carb dips. (I admit that can get boring). One way I’ve found to enjoy fresh veggies and have them on hand for snacks and appetizers is to blanch a lot of them at one time.

Actually I’d never blanched a lot of veggies at one time, (I had done a few just for a one time use); then I was invited to a large party and had volunteered to bring hummus and a quantity of veggies. I had had enough of raw veggies for awhile so decided to try blanching them. And it was a revelation! They were so much tastier than the raw–tender, fresh and full of flavor- some crisp, some not so, but still very tasty; (this is a process–there’s a big difference in blanching a few to doing a few pounds). I chose asparagus, carrots, zucchini, yellow squash, red peppers and bright green pea pods- not only good to eat but good to look at–beautiful!

Blanching means boiling vegetables for a few minutes and then plunging them into ice water; one kind at a time. One trick/method I learned from Cook’s Illustrated is to blanch the darker vegetables last as they can discolor lighter vegetables, (as you use the same pot in turn for all the veggies — details in the TO DO section).

I invite you to blanch a quantity and variety of your favorite veggies–store in the fridge for a week of snacks or serve to your guests and/or family for a delicious, healthful treat.

INGREDIENTS/SUPPLIES 

  • 1/2 lb. each of a variety of vegetables (your choice), such as carrots, zucchini, yellow squash, asparagus, snap peas, red pepper, cauliflower…)
  • 1 red and/or yellow pepper
  • A large pot to boil the veggies in
  • a large bowl filled with ice cubes and cold water
  • A large slotted spoon
  • paper towels on a large plate or tray
  • EASY TASTY SAUCE:
  • 1/3-1/2 cup Mayonnaise (Best Foods, or make your own)
  • 1/2 -1 tsp. Siracha (to taste)
  • juice of 1/3 lemon

TO DO:

1. Wash (don’t peel); then slice vegetables into matchstick or 2″ long slices; snap asparagus in half.

2. Prepare ice water bath in bowl next to the boiling water

3. Bring water to boil in a large pot or Dutch oven

4. Add sliced veggies into the boiling water, starting with the lightest colored vegetables; (make sure the water is boiling for each batch). For example, I started with the cauliflower, then yellow squash, zucchini, carrots, peas, asparagus, red pepper).

5. Boil each batch for 1-2 minutes.

6. Immediately lift out with a large slotted spoon or a sieve and plunge into the ice water for 1-2 minutes. (You’ll most likely need to add ice for each batch as the hot veggies will increase the temperature.)

7. Lift out each batch from the ice water and drain on paper towels.

8. Repeat for each type of vegetable.

9. Mix sauce and let sit for at least 1/2 hour.

10. Refrigerate if not serving right away.

Enjoy! www.type2delicious.com

by susanb181

Summer Cucumber Salad

Julienned Cucumbers, carrots in a yogurt sauce

Summertime Cucumer Salad

My German grandmother was a terrific cook. One of her specialties in summer was a refreshing cold salad made of sliced cucumbers in a creamy dressing of red wine vinegar and sour cream, topped with fresh dill or chives. My updated version juliennes the cucumbers, adds carrots and a yogurt-based dressing instead of sour cream. It’s easy to make, very tasty and refreshing as an accompaniment to a summer meal such as grilled chicken or burgers. I like it by itself for a light lunch as well. It also keeps in the refrigerator for at least a few days and gets even more flavor.

It’s a funny thing- somehow marinating the cukes in this dressing makes them more digestible- as I find raw cucumbers sometimes upset my stomach. This salad never has. You can do the cucumber/salt drainage* technique in advance if you like but I confess I rarely have- as I am too impatient!

INGREDIENTS (serves 2-3)

  • 2-3 cucumbers ( medium size- if very large one might be enough)
  • 1/2 medium carrot
  • 1/2-1 cup plain yogurt ( I use whole milk Greek type)
  • 1/3 cup red wine vinegar (it sounds like a lot but the cukes need this amount)
  • 1/2 tsp. Xylitol (see my previous blog posts for more details about this natural no-sugar sweetener)
  • 1/3 cup chopped green onion (optional)
  • salt free seasoning ( or 1 tsp salt if you like)
  • fresh herbs- chives, dill or thyme

TO DO

  1. Make the sauce first so the flavors can meld. Mix the yogurt, red wine vinegar, xylitol and seasonings (not the herbs)– I use a wisk. Taste to make sure it has enough vinegar- should be tangy.
  2. Peel and slice thinly or julienne the cukes- I use a Mandolin with the julienne blade.
  3. Wash carrot, peel or brush well. Juienne or cut into matchsticks and combine with the cucumber; add green onion (optional)
  4. Add dressing and mix well.
  5. Let sit in refrigerator for at least 1/2 hour before serving.
  6. Garnish with fresh chopped herbs.

* To drain and remove excess moisture from peeled, sliced cucumbers in advance of making the salad; put them in a colander with a larger bowl underneath. Sprinkle 1 tsp. salt or more depending on amount of cukes, (sprinkle lightly) and let sit for approximately an hour. You can then blot with paper towels. It does help to keep them crisper and less watery in the salad.

Enjoy!

www.type2delicious.com

by susanb181

New Tuna Salad

image

In the previous post I told you about the delicious lunch combo and gave the Lemony Kale Salad recipe.

Now here’s the 2nd half; the New Tuna Salad recipe. What’s new about it? If you’ve followed Type2delicious for awhile you may remember “Rick’s Chicken Salad,” chock full of carrots and other good things; you can find in previous recipes under “Light and Tasty Lunches.” This time I added hummus to the salad mix, along with a dollop of Mayo, carrots, red onion and spices, and of course, fresh lemon juice.

You can serve the tuna salad on a bed of romaine lettuce or a slice of whole grain toast, depending on your dietary needs; of course, the lettuce base is ideal for low carb diets.

This is a perfect lunch dish to enjoy when the weather cooperates and you can eat al fresco, as we do in our “Cafe Baxter,” named for our cat who likes to rest on the chairs in the CA sun.

Our backyard Cafe!

Our backyard Cafe!

image

Baxter on his favorite cafe spot.

INGREDIENTS

New Tuna Salad ( serves 2-3)

  • 1 can solid Tuna (I use water packed but oil is ok too-up to your dietary needs and likes)
  • 1-2 carrots, chopped fine
  • 1/3 cup red onion, chopped fine
  • 1/2-1 celery stalk, chopped fine.
    • 2-3 tsps. sliced toasted almonds or pine nuts (I use Trader Joe’s pre-toasted unsalted sliced almonds.)

Dressing

  • 2-3 Tbsp. Lemon juice (or more – to taste)
  • 1/3 cup hummus, any flavor; (I tried tomato basil hummus and liked it, also a lemon garlic one was delicious.) You can add a bit more once you mix the dressing with the tuna to get the consistency you like.
  • 1-2 Tbsp. Mayonnaise; Best foods (or Hellman’s) light is my favorite.
  • no-salt spices of your choice, including lemon pepper

TO DO

  1. Combine/mix dressing ingredients; I use a small wisk to mix well.
  2. Combine Tuna and veggies in medium size bowl.
  3. Combine Tuna salad and dressing, and refrigerate for at least 1/2 hour.

Optional: Top with chopped cilantro, dill or chives

Enjoy!

 

 

by susanb181

Veggie Lentil Soup

veggie-lentil-soup-ingredients

Fresh, dried and canned ingredients

diabetes-friendly-veggie-lentil-soup-ingredients

Fresh, canned, (we were lucky to be given home-canned tomatoes), and dried ingredients

healthy-veggie-lentil-soup-broth

So good in the pot (added bay leaf)

 

diabetes-friendly-veggie-lentil-soup

Goodness is in the bowl!

A hearty and delicious cool weather meal is this lentil soup, with added veggies, wine and lots of flavour.

Lentils do have higher carbs but they are also are high in protein and fiber. Of course, you can moderate your amounts, depending on your own health situation. For more lentil nutrition info, go to the link marked * at the end of this post.

Some lentil soups are too watery, and some are too thick. This one has the right balance of broth and substance. You can also add other vegetables, and even bacon, but this is how I make it.

I recently made this Soup with red lentils from a brand called “Pereg”— and was disappointed that these lentils never got totally tender, even after a lot of cooking- first one hour, then two subsequent cookings, (I made a large batch so we had leftovers), for 1/2 hr. To 45 minutes each time. Also I added cumin and all spice, so the flavor was interesting. All in all, still good, but next time I’ll stick with green or brown lentils. Have any of you, dear readers, had the same experience?

Veggie Lentil Soup

INGREDIENTS

  • 3/4-1 cup dried brown or green lentils, rinsed.
  • 2-3 cups broth (I use low sodium chicken broth, but vegetable works fine too)
  • 32 oz. can of crushed or chopped plum tomatoes (I use unsalted) or if you have home-canned lucky you
  • 4-5 carrots, in 1/2 ” rounds
  • 2-3 sticks of celery, chopped in 1/2″ pieces, with 2-3 tbsp. chopped green tops
  • 1 large onion, chopped into medium pieces
  • 3-4 Tbsp. Olive oil
  • 1/3 cup dry white wine (your choice, I use whatever we have leftover)
  • 2-4 cloves garlic, chopped fine
  • lemon zest to taste
  • 1 large Bay leaf
  • Optional: 1-2 hot dogs or cooked chicken sausages, chopped into 1/2″ pieces
  • Salt free seasoning/pepper to taste

TO DO:

1. Preheat large saute pan.

2. Add olive oil, chopped onion, celery and carrots. Brown and sauté on medium high heat approx. 10 minutes, until somewhat tender. Add garlic and sauté 2 more minutes, making sure garlic doesn’t burn.

3. Add veggies to a large pot or Dutch oven. Add lentils, and rest of ingredients, except for lemon zest.

4. Bring to a boil, then cover and turn down heat to a slow simmer.

5. Simmer on low for approx. 30-40 minutes

6. Test for tenderness (carrots and lentils especially)

7. Add lemon zest and adjust spices and seasonings to taste.

8. You can also use a hand blender if you like a smoother texture (or remove some of the soup to a blender and add back into the pot)

9. Serve with the always delish green salad, https://type2delicious.com/2014/11/18/salad-with-goat-cheese-pears-and-mustardgarlic-vinaigrette/

And whole grain toast if you like. I also like a dollop of plain Greek yogurt to top off my bowl!

*http://lowcarbdiets.about.com/od/CarbsInGrains/a/Carbs-In-lentils.htm

Enjoy!

www.type2delicious.com