Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include canned diced tomatoes

Diabetes Cooking For Everyone

Friday, August 28, 2009

When I was asked to review  Diabetes Cooking For Everyone, by Carol Gelles, I couldn’t decide on which recipes to test. So, I left it up to you to vote for 3 out of 9 recipes. Here are the results:

  1. Afghan Lamb with Spinach – 49.1%
  2. Kasha with Walnuts and Mushrooms – 40.4%
  3. Chicken en Brochette with Orange Marmalade and Sherry Marinade – 35.1%

Before I get to reviewing the recipes where I will do my best to be objective, you should know that I cannot be completely objective about Carol. She is my friend and mentor. One day I will write a post all about her when I can gather up all the words I need to express my admiration, gratitude, and love. For this book, all you need to know is that she is an award winning (IACP/Julia Child Cookbook Award and James Beard Award) cookbook author , professionally trained nutritionist, and a type 2 diabetic.

*Recipes are shown here with Carol’s permission.

Afghan Lamb with Spinach 5

(more…)

Bookmark and Share

Duck Fat Turkey Meatballs

Wednesday, May 28, 2008

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won’t really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.

Duck Fat Turkey Meatballs 4

*some new photos added 11/23/09

(more…)

Bookmark and Share

Pasta Tasting – Course 3: Good Old Meat Sauce Topped with Criminis

Sunday, May 4, 2008


I wanted to end with a classic pasta dish so that it would satisfy what anyone would imagine as a pasta dinner. You can’t go wrong with meat sauce! We happened to have a large amount of very lean sliced beef so Lon got to play with our new grinder attachment. Because it was so lean, I added pancetta to this recipe but I still think you should use fattier meat. I got to make mushrooms since Lon wasn’t going to be home but I still chose to make it a mushroom topping as opposed to mushrooms in the sauce because I figured we would have left-overs, and Lon would want to eat it.

(more…)

Bookmark and Share

Oxtail and Linguine

Thursday, March 13, 2008


We had Martin and Melissa over for dinner last night and they loved my Oxtail and Linguini. Good thing I wrote down the recipe for my Oxtail Sauce. Four people almost finished the entire pot! I served it with linguine but it would be wonderful with pappardelle or fettuccine as well.

(more…)

Bookmark and Share

Accidentally Healthy Yummy Soup

Monday, April 16, 2007

This weather is ridiculous for mid-April. I still find myself avoiding errands and missing several gym classes. Instead of the usual spring salads and sidewalk cafe lunches, I’m sitting at home thinking about soup and since it’s raining, I’m not willing to go buy any ingredients.

Regretfully, I did not write anything down while I was making this soup since I was just throwing stuff from my fridge in, but it came out tasting very good, looking very attractive (due to the bright purples, reds, and oranges), and actually being very healthy.

This is an estimated recipe:

  • 4 cups chicken stock
  • 1 cube chicken bouillon
  • 1 clove garlic, chopped
  • 1 cup sliced onion
  • 2 small carrots, cut in chunks
  • 1/2 small red cabbage cut in chunks
  • 1 (14.5oz) can diced tomatoes
  • 1 cup water, if needed
  • dried oregano and black pepper

Place first 5 ingredients in a 3 1/2 Quart pot. Cook on high until it boils. Add red cabbage and simmer for 10 minutes. Add the canned diced tomato and water (if needed). Sprinkle with dried oregano and black pepper and simmer for another 15 minutes. Simple huh?

While I was drinking the soup, I marveled at how pretty it was and how full of vitamins and antioxidants it is (beta-carotene, Vitamin A, lycopene, and more). If you’re interested in the specific health benefits of the major ingredients, here are some links:

Bookmark and Share