Thursday, August 28, 2008

Baked Apples In Bourbon-Cider Sauce

In Michigan, one of the best things about fall is apples. I wait for the season with great anticipation. There is an apple orchard not more than 1/2 mile away which we visit frequently through October. I am already planning some recipes for the day I can buy pecks of apples.
Here is another low-fat, low-sugar dessert. No herbs, but plenty of spices which are just right to bring out all of the flavors.

2 large baking apples, such as Jonagold, McIntosh, Granny Smith, Northern Spy, or Honeycrisp. I love Jonamacs when I can find them.

1 c. unsweetened apple cider or apple juice
2 T. bourbon, whiskey, or additional apple cider
1/2 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1 t. butter
1/3 c. low-fat, no-sugar added vanilla ice cream

1. Preheat oven to 375 degrees. Peel apples; cut in half through stem ends. Arrange apple halves cut sides up in a shallow baking dish. Pour apple cider and bourbon over apples. Sprinkle cinnamon, cloves, and nutmeg over apples. Bake uncovered 10 minutes. Baste apples with juice in dish; continue baking 15-20 minutes or until apples are tender.

2. Transfer apples to two serving plates; let stand 10 minutes to cool. Meanwhile, transfer juices in baking dish to a small saucepan. Cook over medium-high heat until juices are reduced to 1/4 cup, about 8 minutes. Remove from heat; add butter, swirling pan to melt butter. Spoon sauce over apples. Serve warm or at room temperature with ice cream.

Makes 2 servings

Diabetic Cooking March/April 2003

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

Tuesday, August 26, 2008

Herb Marinade

Here's a way to use the overload of herbs you probably have right now. It's great on chicken, and will coat about 3 large chicken breasts. Marinate for a few hours and then cook on the grill as usual.

Herb Marinade:
2 T. minced parsley
2 t. minced thyme
2 t. fresh rosemary
2 sage leaves
1 t. fresh minced tarragon
1/3 c. sherry vinegar
1 T. olive oil
Fresh ground pepper to taste

Diabetic Meals, 1996

Sunday, August 24, 2008

Some Like it Hot!

If you love to grow jalapenos, this recipe will please the pepper lovers in your family or dinner party. Strip all seeds for a milder pepper, but if you like it hot, leave in a seed or two. Warning: this is not a low-cal or low-fat dish.

Stuffed Jalapeno Peppers

12 fresh green jalapenos
1 c. shredded Cheddar cheese
3-oz. cream cheese, softened
1/2 t. dried Italian seasoning
2 eggs
1 T. milk
2/3 c. fine, dry, bread crumbs

Cover a large cookie sheet with aluminum foil. Set aside.

*** Using rubber gloves, cut each pepper in half lengthwise. Remove seeds and membranes. Stir together cheddar cheese, cream cheese, and Italian seasoning in bowl. Spoon small amount of cheese mixture into each pepper half.

Beat together eggs and milk in a small bowl. Place bread crumbs in a separate, shallow bowl. Dip each filled pepper in egg and then roll in bread crumbs.

Place peppers, filled side up, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender and heated through.

This recipe was a finalist in the 2004 Incredible Edibles Cookbook, Advance Newspaper

Friday, August 22, 2008

Multi-Herb Pesto

I love pesto. This recipe makes about 3 cups, but if that's too much for you, you can freeze it up to six months. Make up big batches, freeze in multiple small containers, and pull one out of the freezer in the winter to remind you of your garden. It's extremely easy and everyone will love it.

1 c. watercress leaves
1 c. Italian parsley leaves
1 c. basil leaves
1/4 c. thyme leaves
1/2 c. oregano leaves
1/2 c. chopped nuts (pine nuts are traditional, but you can try walnuts or almonds also)
4 garlic cloves, roughly chopped
1/4 c. grated Parmesan cheese
3/4 olive oil
Black pepper, fresh ground, to taste.
Place all ingredients in a food processor or blender and process until combined but still fairly coarse.
Serve on pasta or use as a spread on garlic bread.

Herbs for Health, August 2007

Tuesday, August 19, 2008

White Bean Pate

Having company? Don't know what to serve that is tasty and good for you, too? This White Bean Pate spread has a flavor that closely resembles quality French cheeses but with a lot less fat. Go ahead, have a small glass of wine with it; it's good for your heart, and also works as a flavor enhancer.

1/2 c. minced scallions
3 cloves of garlic, minced
1 15-oz. can white beans (navy or cannelini)
2 t. prepared Dijon mustard
1 T. fresh lemon juice
1 t. olive oil
2 T. minced parsley
1 T. minced basil
1 t. minced thyme leaves
1 t. minced dill
1 t. minced tarragon
1/4 t. nutmeg
Fresh ground pepper and salt to taste

Combine all ingredients in a blender or food processor. Process until smooth. Serve with crackers or pita bread.

Diabetic Meals in 30 Minutes -- Or Less, 1996

Sunday, August 17, 2008

Heart Healthy Mediterranean Seafood

As everyone continues to talk about heart healthy recipes and cooking, it can become a little overwhelming as to what is the proper thing to eat. Basically, it goes back to the saying "everything in moderation." If you just watch for low calorie, low fat, low sugar, you'll be fine.

Here's a wonderful dish that satisfies your pasta craving. If you like seafood, this one's for you.

2 t. olive oil
1 med. onion, minced
1 med. carrot, diced
1/2 c. each diced red and green peppers
1 1/2 c. crushed canned tomatoes
3 T. dry white wine
2 t. dried oregano
1 t. dried or fresh chopped thyme
2 T. lemon juice
1 lb. shelled and deveined medium shrimp
1/2 lb. sea scallops
6 c. cooked, shaped pasta such as rigatoni, penne, or shells

1. In a large skillet, heat the oil. Add the onion and carrot and saute for 5 minutes. Add the peppers and saute for 3 minutes more.

2. Add the crushed tomatoes, wine, oregano, thyme, and lemon juice. Bring to a boil. Simmer for 10 minutes.

3. Add the seafood and cook over medium hear for 5 minutes until the shrimp have turned pink and scallops are no longer translucent.

4. Place seafood and sauce over each serving of pasta, divided equally.
Yield: 6 servings -- 1 c. pasta with 3 1/2 oz seafood each

Diabetic Meals In 30 Minutes -- or Less, 1996

Friday, August 15, 2008

No-Salt Seasoning Shake

If you're trying to lessen your use of salt or eliminate it altogether, here is a great alternative that you can make at home with herbs and spices in your cupboard and maybe some from your garden. I still like to add salt to pasta and potatoes when they are cooking but I rarely add salt at the table. If you think you still need some seasoning to bring out flavors, try this. It's easy and fun to do.

1 t. garlic powder
2 t. onion powder
2 t. ground thyme
1 T. mild paprika
2 t. celery seed
1/2 t. ground white pepper
1/2 t. dry mustard powder
1 t. ground lemon peel
1 t. ground black pepper

Mix all ingredients together in a small bowl. Store in a glass jar fitted with a lid with a tight seal. Makes 1/3 cup.

Diabetic Cooking May/Jun 2004

Wednesday, August 13, 2008

Thai-Style Chicken Curry

Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship. Buddha

4 small bone-in chicken thighs (1 1/2 lbs.)
1 small onion, quartered
1/2 to 1 jalapeno pepper, seeded and minced
1/2 T. reduced-sodium soy sauce
1/2 inch fresh ginger
1 to 2 cloves garlic
2 t. ground cumin
1/2 t. ground coriander seed
1 c. reduced-fat coconut milk
1 lime
1/4 c. chopped cilantro leaves
2/3 c. cooked brown rice

1. Remove skin and any visible fat from chicken thighs. In large nonstick skillet lightly coated with cooking spray, brown chicken on both sides over medium-high heat, cooking 12-15 minutes.

2. Combine in food processor or blender onion, pepper, soy sauce, ginger, garlic, cumin and coriander. Pulse machine to make paste, thinning with a little water

3. Remove chicken from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. Add coconut milk and bring to boil. Reduce heat and return chicken to pan. Cook, uncovered, at rapid simmer, until chicken is no longer pink in center and sauce reduces and thickens slightly, about 20 minutes.

4. Squeeze the lime juice unto pan and stir gently to blend. Garnish with cilantro and serve with rice.

Yield: 2 servings (2 chicken thighs, 1/2 c. sauce and 1/3 c. rice per serving.)

Diabetic Cooking July/August 2003

Wednesday, August 6, 2008

Roasted Onions

This recipe uses turmeric which is a new twist on roasted onions. Turmeric is said to reduce the risk of heart attack and improve arthritis symptoms. Studies have also shown that it can prevent cancer.

So let your taste buds enjoy the flavor and at the same time you'll be experiencing health benefits!

2 large yellow onions, peeled and cut into eighths
1 t. thyme
1/8 t. salt
3 T. olive oil
1 1/2 T balsamic vinegar
1 1/2 t. turmeric powder

Preheat oven to 350 degrees. Spread onions evenly in a 9-inch-square baking dish. Sprinkle thyme and salt over onions, then drizzle with oil and vinegar. Cover dish with foil and bake until tender, about 50 minutes.

Remove onions from oven. Carefully spoon juices from bottom of pan into small bowl an add turmeric. Mix well. Drizzle juice over onions. Return to oven and bake, uncovered, 5 minutes. Serve hot or warm.

Yield: 4 servings

Herbs for Health, August 2007

Tuesday, August 5, 2008

Sour Cream Blueberry Muffins

I have not, in the past, posted anything that did not include herbs. But desserts and sweets are almost in a different category, so I'm making an exception today. I do have a few recipes to offer you with herbs, but that will come later.

This recipe is too good to pass up. So for now I will make an allowance to my own herb rule and just say that it includes nutmeg and cinnamon -- not herbs but spices.
In Michigan, we're all about fruits in the summer. Fresh home grown blueberries are always featured at this time of year. I know you're going to love this recipe!

Grand Rapids Press, Great Tastes, July 23, 2008

1/4 lb. butter, softened
1 c. granulated sugar
1/2 c. brown sugar
4 eggs
1 t. vanilla
2 3/4 c. all-purpose flour
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 1/2 c. low-fat sour cream
2 c. dry blueberries

Streusel Topping:
1/2 c. brown sugar
1/4 c. all-purpose flour
1 T. rolled oats
1/2 t. cinnamon
4 T. butter, softened

In a large mixing bowl, cream butter, granulated sugar, and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg, and salt; beat until combined. Do not over mix.

Add sour cream; mix well. Fold in blueberries.

For topping combine brown sugar, flour, oats, cinnamon, and butter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes.

Makes 24 to 26 muffins

Monday, August 4, 2008

Winner of the Giveaway

I am happy to announce the winner of the Tea Towel Giveaway here at An Herbal Bedfellow is:
#45 Kathy Eller
Kathy has already claimed her prize, and I will be mailing the towels today.
Congratulations, Kathy
Joining in with the Bloggy Giveaway Carnival was a lot of fun. I look forward to the next one!

Strawberry Salsa

Every year our local paper, The Advance, has a cook off. One year this was a winner in the appetizer category and the recipe was printed in the 2004 Incredible Edibles Cookbook. I tried it this past weekend, and everyone loved it. I'm sure you will, too!

2 1/2 c. finely chopped fresh strawberries
1 c. chopped green pepper
2 T. chopped green onion
2 T. minced fresh cilantro
1/3 c. Catalina salad dressing
Dash of hot pepper sauce
Pepper to taste
No-salt-added tortilla chips

Ina bowl, combine strawberries, green pepper, onion, and cilantro. Stir in salad dressing, hot pepper sauce, and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Yield 3 cups.