Cabbage Hash Browns

Well I’m having to make some adjustments in order to keep bringing you good and interesting recipe finds. I will try to keep meat out of the recipes but I will be adding recipes that contain eggs and dairy products. Personally I have taken them out of my diet but I do realize that these items are staples to many folks working on keeping their diabetes in control. We are all individual and I will share recipes from various diet types that are still diabetic friendly. I will leave it up to you to decide what you would like to try.

With that said, here’s an interesting idea for hash browns. What do you think? Have you used Cabbage for hash browns?

 

CABBAGE HASH BROWNS

INGREDIENTS:

1/2 med green cabbage
1/4 tsp garlic powder
2 eggs
salt and pepper to taste

DIRECTIONS:

Shred cabbage and stir in remaining ingredients.

Mound pancake size piles onto a slightly oiled griddle and flatten.

Cook ’til browned, flip and cook ’til browned.

Serve with a dollop of sour cream.

 

Photo Credit: Gardenaction

Spinach, Tomato and Tofu Scramble

Spinach, Tomato and Tofu Scramble
Recipe submitted by Wendi Staib

I love tofu scramble and you can make it so many ways.  Here’s one to get your started. Just a note.  The Braggs can be substituted with Tamari Soy Sauce.  I have always done that and it works great.  As for the Tofu, I would press this and then tear the tofu in to pieces.  Not tiny pieces.  Hand shredded works the best.  Here’s a picture from Veg For Life to give you an idea of what kind of look you’re going for.

Once you get comfortable with cooking this way you can let your imagination soar.  This is great and another thing you can do is make a breakfast burrito.  Wrap it up in an Low Carb tortilla.

 

Ingredients :

    1 lb firm tofu (drained and pressed)
    spinach (lots or a little, depends on taste)
    2 large ripe tomatoes (chopped –make chunky pieces)
    fresh garlic to taste (diced)
    splash of Braggs Liquid Aminos
    juice of one fresh lemon
    vegetable oil
    salt and pepper to taste

Directions:

Heat oil in a large skillet. 

When hot, add tomatoes and garlic, tossing frequently to avoid scorching. 

Add spinach and Braggs. 

Reduce heat and add tofu (cut into pieces).  Cover. 

Allow to simmer for approximately ten minutes.  Stir regularly. 

When ingredients are cooked to your liking, add salt, pepper, and lemon juice. 

Serve.

VARIATION:  You can marinate the tofu in a mixture of liquid aminos (or tamari), garlic juice and a splash of sesame oil for an hour before using.  Dish should have a distinct oriental flair; include any of your favorite asian spices.

Preparation time: 15-20 min

Sauteed Zucchini

This sounds like a nice and easy side dish. Oh, did I mention it also sounds yummy!

Sauteed Zucchini
by: **Jubes**

Ingredients

    * 2 lbs zucchini
    * 2 shallot, thinly sliced or 1 small onion, thinly sliced and diced
    * 1 tablespoon chopped fresh parsley
    * 2 tablespoons extra virgin olive oil
    * 1 pinch salt

Directions

   1. Cut the zucchini into small cubes. I usually cut them a couple of times lengthways and then slice them across to make smallish cubes or wedges.

   2. Sauté the shallots in the oil for a few minutes until softened. Add the diced zucchini and cook over a medium heat until almost cooked thru (about 15 minutes).

   3. Add the chopped parsley and salt to taste .Continue to cook for another 5 minutes , or until the zucchini is fully cooked.

Chocolate Tofu Pie

What can I say about this? It’s awesome! This was my first time using Silken Tofu, but it won’t be my last. This is so easy and so delicious, I’ll be making another one tomorrow afternoon.

The recipe is based off of this one. Click here for the original recipe. I read the comments and suggestions and created my own tweaked version.

Here’s my version along with some pics. Give it a try, it is so worth it!

These pics are ones I took when I made this in a pre-made pie crust and this one had peanut butter in it.  These pics came out very nice and the modified version looks just like this.

Ready For The Oven

Fresh Out Of The Oven

Ready To Eat

Chocolate Tofu Pie

INGREDIENTS:

1 pound of Firm Silken Tofu (I used the one in the refrigerated section) If you use Soft Silken Tofu you will have an awesome pudding dessert. For pudding I would bake it in ramekins and adjust the time.
1/2 cup unsweetened cocoa powder
1 cup white sugar (substitute 1/2 cup Splenda)
1 tablespoon vanilla extract
1/4 cup crunchy peanut butter (heaping) (You can omit this)
2 tablespoons of Davinci SF Chocolate Syrup (Or any flavor you would like)

1 (9 inch) prepared graham cracker crust (Make your own crust)

1 small container of fresh raspberries to top with after baking

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C)
2. Blend Tofu with an electric mixer until smooth
3. Blend in all other ingredients except the raspberries. Make sure it’s very smooth
4. Pour into prepared crust (or ramekins if you are using them)
5. Bake in preheated oven for 25 minutes
6. After baking, top with Raspberries
7. Refrigerate for at least 1 hour before serving.

NOTE:  If you don’t want to use a crust at all I would assume you could put this in individual ramekins and adjust the baking time.  It’s yummy no matter what you do with it.

Lemon Lime Slushee

Lemon-Lime Slushee
Recipe courtesy George Stella

INGREDIENTS:

2 lemons, juiced (may use reconstituted juice)
2 limes, juiced
3/4 cup water
2 cups ice cubes
1 cup sugar substitute (recommended: Splenda)
Lemon slices, for garnish
Lime slices, for garnish

DIRECTIONS:

Place all ingredients in a blender, cover tightly, and blend on high for 1 to 2 minutes, or until smooth. Pour into 4 glasses, and garnish with fresh lemon and lime slices.

Cook’s Note: Use the pulse button or turn the blender on and off to help chop the ice evenly.

Nutrition Information 

Nutrient Value Per Serving

Calories 10
Fat 0 grams

Saturated Fat 0 grams
Carbohydrates 8 grams

Fiber 0 grams
Net Carbohydrates 8 grams

 

photo credit: The Spice Shelf

Holiday Weekend

I wish everyone a  wonderful holiday weekend. Be Safe, and Be Healthy, but still Be Playful!

I’ll be back on Tuesday. In the meantime I’ll be regaining my center and just relaxing.

 

Graphic credit: gif.com

Grilled Veggies

Saw this on Food Network.  Looks like something that would be tasty.

Grilled Vegetables

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Al Fresco Dining

INGREDIENTS:

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

DIRECTIONS:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).

Brush the vegetables with 1/4 cup of the oil to coat lightly.

Sprinkle the vegetables with salt and pepper.

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.

Add salt and pepper to taste.

Drizzle the herb mixture over the vegetables.

Serve the vegetables, warm or at room temperature.

 

photo credit: Happy Foods

Quick Cooking Ratatouille

Quick-Cooking Ratatouille
by: Vegetarianlowcarb

 

Ingredients

• 1/3 cup olive oil
• 1 yellow bell pepper, cored, seeded, and coarsely chopped
• 5 scallions, cut into 1/2′ pieces
• 1 small eggplant, peeled and cut into 3/4′ chunks
• 1 medium zucchini, thinly sliced
• 2 cups cherry tomatoes (about 16), quartered
• 1 large clove garlic, chopped
• 1 Tsp. chopped fresh thyme leaves
• 1 Tbsp. balsamic vinegar; more to taste
• salt and freshly ground black pepper, to taste

Directions

1. In a large skillet, heat 2 tablespoons of olive oil and sauté the bell pepper and scallions until lightly browned.
2. Add the remaining oil and the eggplant.
3. Reduce the heat and sauté over medium high until tender.
4. Add the zucchini and continue cooking, being sure to keep stirring, until all vegetables are tender.
5. Stir in the tomatoes, garlic, and thyme.
6. Cook until heated through.
7. Sprinkle the vegetable medley with the balsamic vinegar, salt, and pepper.
8. Serve hot.

 

photo credit: Roanoke Farmer’s Market

Dressed-Up Spaghetti Squash

Dressed-Up Spaghetti Squash
by: Shahana

Ingredients

1 small spaghetti squash
1 teaspoon canola oil
1 1/2 tablespoons green onion, thinly sliced
1/2 teaspoon garlic, minced
1/4 cup vegetable broth***
1/4 teaspoon marjoram
1/4 teaspoon lemon zest
2 asparagus spear, cut into diagonal pieces
1/2 cup frozen peas, thawed (I would think this would be optional)
1 teaspoon lemon juice

Directions

   1.Cut squash in half lengthwise; remove and discard seeds.

   2.Place squash cut-side down in a baking dish; pour 1/4 cup water into dish; cover with clear wrap.

   3.Microwave for 7 - 10 minutes until tender; remove from water and let cool enough to handle.

   4.With tines of a fork, scoop out pulp; transfer to medium bowl.

   5.Heat oil in skillet; add green onions and garlic, cook over low heat, stirring frequently for 1 minute.

   6.Add broth, marjoram and lemon zest; bring to a boil.

   7.Add asparagus and peas; simmer covered 2 minutes.

   8.Stir in cooked squash and lemon juice; cook, occasionally stirring gently until heated through, about 3 minutes.

***Original recipe called for low sodium chicken broth

 

Photo Credit: Wikimedia

No Go Chocolate Cake

BLECH, I tried to modify the Vegan Chocolate Cake recipe and it was not a good thing. In my head, I thought it would work.

 

Oh well, so far the only thing that can find it’s way to this blog is the Fried Tofu. It is delicious but I have to figure out how to share my Vegan recipes to those of you who are very carb conscious. Give me some time and I’ll get something together. I won’t post just anything. I have to believe the recipe to be good, or see good reviews.

Hang in there and I’ll get the hang of this.

If you have any ideas, recipes or tips please let me know. I would love to hear from you.