Archive for the ‘cookery’ Category

The Autumn Feast!

October 25, 2009

Full set here. Here’s what we cooked:

Ranch Style Chicken

Sweet-Roasted Rosemary Acorn Squash Wedges
Spicy Pumpkin Soup

Maple syrup substitute for the pumpkin soup and acorn squash consisted of Splenda mixed with no-carb maple “syrup” substitute. Honey called for in the ranch style chicken was substituted with no-carb maple “syrup” (and turned out very well!).

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Halva: Fudge for Diabetics

June 29, 2009

2.5 carbs a serving. No joke! It is tasty and delicious!

This was a totally random find at Jungle Jim’s yesterday.

Eating well gets easier and easier as I expand my shopping range.

Low-Carb Brownies

June 16, 2009

This is a modification of this recipe, as agave nectar is not strictly low carb, but low glycemic index. The carbs still get to you, they just take longer,which is a royal bitch if you you’re manually clocking your insulin. But if you’re a type 2, agave’s probably fine.

Type 1, eh, pain in the ass.

So, bring on the Splenda.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups black beans, drained (low sodium if you can find it)
1 cup pecans or walnuts, chopped
1 tablespoon vanilla extract
1 tsp ground coffee
1 tbs cocoa powder
¼ teaspoon sea salt
4 large eggs
1½ cups Splenda
1/4 cup unsweetened coconut flakes

Preheat the oven to 325°F. Line an 11- by 18-inch baking pan foil and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave in 30 second intervals. Stir with a spoon to melt the chocolate completely.

Place the beans, 1/2 cup of the walnuts, the vanilla extract, and half of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside (I don’t have a food processor. I used a fork to moosh the beans and then stirred it all together).

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, ground coffee, cocoa powder, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the Splenda and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Now add the coconut (yep, all in the same bowl). Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the totally mixed batter into the prepared pan.

Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.

Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan in the refrigerator for at least 1 hour before serving.

Tastes amazing with sugar free whipped topping!

8-12 carbs a piece, according to the meter (that doesn’t could the whipped cream!)

Diabetic-Friendly Low Carb Coconut Cookies

May 27, 2009

1 cup almond flour
1/4 cup whole wheat flour
1 cup Splenda (3/4 for less sweet)
1/2 cup butter
1 teaspoon of baking powder
3 tablespoons vanilla (liberal splash, really)
1/4 teaspoon salt

1 cup of flaked coconut (unsweetened)

Combine all ingredients except coconut and blend with a mixer. Stir in the coconut and mix well. Drop by teaspoonfuls onto a cookie sheet.

Bake at 375°F for 10 minutes.

My insulin budget works out to 5 carbs a piece for these.

For 12-15 carb pecan cream cheese cookies, see here.

Diabetic-Friendly Cream Cheese Pecan Sugar Cookies

November 17, 2008

I just about keeled over when I tasted these:

Cream Cheese Pecan “Sugar” Cookies

Cookies:
1/2 cup Splenda
1/2 cup butter
1 egg
1/2 cup almond flour
1 tsp baking soda
1 tsp vanilla
1/2 cup pecans
dash of salt

Frosting:
1/2 package cream cheese
2-3 tsp vanilla
2 cups Splenda

Cream together 1/2 cup Splenda, butter, egg, baking soda, salt, vanilla. Then add almond flour and pecans. Stir together well. Spoon batter onto ungreased cookie sheet and bake for 8 min at 375.

While it’s cooking, prep the frosting. Mix together softened cream cheese, vanilla, and Splenda.

Once cookies have cooled, cover in frosting. Sprinkle with pecans and gobble up immediately.

About 12-15 carbs per cookie is what I’m estimating right now. I ate three of them, and they’re rich enough that I feel a little sick (who would have thought it was possible to make diabetic-friendly cookies this rich and gooey and tasty? Certainly not me).

All things are truly possible. Enjoy!

For Tonight:

November 16, 2008

This (substitute potatoes with eggplant).

And this (mine was slightly overdone).

Pumpkin Pancake Recipe

October 26, 2008

You’ll thank me later…

And yes, these are diabetic friendly.

1/2 cup whole wheat flour
1/2 cup almond meal
3-4 heaping tbs Splenda
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin spice
3/4 cup milk
1/2 cup canned pumpkin (mmmmm PUMPKIN!!!)
1 egg
1 tbs vegetable oil
1 tsp white vinegar

You will need a big bowl and a medium bowl.

In the medium bowl, combine the pumpkin, egg, oil, and vinegar. Stir until they are combined nicely.

In the big bowl, mix up everything else. Then add the pumpkin mixture from the medium bowl into the big bowl. Stir it all up together in the big bowl until it is juicy and awesome. If the batter still seems too thick, add a little more milk. I don’t know why you have to combine the ingredients separately and then put them together, but that’s what the googles say to do, and mmmm does it turn out fine!

Cook them up and enjoy the pumpkin-y goodness!!!

And yet…

September 30, 2008

The sugar cookies need work.

I subbed half the flour with almond flour, the other half is whole wheat, and of course, I used Splenda. I’m thinking they need some kind of additional topping, though the texture came out really nice – very chewy and good.

It’s the almond meal, I think, that gives it the “off” taste. Still, I could eat five cookies without poisoning myself, so really, that’s gotta be a win.

Full recipe to follow when I finally get it right.

Tonight’s Adventures in Cookery

September 29, 2008

Chicken Spaghetti, courtesy of The Pioneer Woman cooks.

No, this is not my photo – I’ve totally stolen hers. But mine actually almost looked like this! Only in a wok! (I really need to get a proper digital camera).

I swapped out the spaghetti with spaghetti squash to make it diabetic friendly and added about twice the amount of red pepper and seasoning salt that she has in her recipe. I also just cooked up four chicken breasts in a cup of chicken broth instead of boiling it off the bone because, srsly, I just don’t have the kitchen hardware to do that (read: big ass pot).

This actually turned out really well. I knew this was the recipe for me when she’s like, “Now add 2 cups of cheese! OK, now top the whole thing with another cup of cheese!”

Dinner was tasty. It’s all boxed up in the fridge for lunches and dinners this week.

Cutting costs, cutting costs… oh, the glamorous writing life.

Low Carb Enchilada Goodness

September 7, 2008

6-8 Low Carb Tortillas
2-3 Boneless, skinless chicken patties
2 cups spinach leaves
1 avocado
1 clove (or 4 tablespoons, in Kameron math) garlic
1 large onion
1-2 fresh jalapenos
1 15 can diced tomatoes
1/2 tsp oregano
1 tsp salt
1/4 cup sour cream
2 cups mozz cheese
olive oil

Chop up your onion and jalapenos. Put in a bowl to the side. Cut up your chicken. Get ready to combine all this goodness!

Heat up a frying pan. Add olive oil. Throw in the garlic, onion, and jalapenos. Simmer those babies for 7-8 minutes, or until the onion is soft but not brown. If it’s a little brown, tho, don’t worry, no one will die. I didn’t. But then, I have a high tolerance for death. Or is that, a high intolerance for death? No matter.

Add oregano, chicken, tomatoes, spinach, and salt. Mix this all together until it is well stirred, or until the spinach is slightly wilted. It’s OK that the chicken isn’t really cooked. This made me nervous at first, but have no fear: it will cook nicely inside of the torts.

Put about a scoop of the goodness into a tortilla. Add a slice of avocado. Roll up just like a Chipotle burrito and start layering these packets of yum into your greased (Pam is great!) baking pan.

Top your torts with the remaining avocado and a dollop of your sour cream (all of my dairy now is low fat, sad to say, but still quite tasty).

Now for my favorite part! Slather the whole thing in mozzarella cheese and pop it into a 400 degree oven for 15-20 minutes, or until the cheese is nice and brown on top.

They taste like real enchiladas! Like, seriously, I ate it and it was good! It’s a miracle! A miracle!

Next time, I’d like to add some cilantro for a little more zing. I also forgot the can of green chili peppers I was supposed to add, which may have spiced things up. All in all, tho, this turned out really well.

I should have a second blog called “The Yummy Diabetic.”

This is a variation of a much prettier looking recipe which you can find here.