Tag Archive: thyme


Spinach, Chicken, and Wild Rice Soup

makes about 6 1 1/2 cup servings. and  it uses your slow cooker

Ingredients

  • 3 cups water
  • 1 –14  ounce can reduced-sodium chicken broth
  • 1-10 3/4 – ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 2/3 cup uncooked wild rice, rinsed and drained
  • 1/2 teaspoon purslane
  • 1/2 teaspoon dried thyme, crushed
  • 4 large cloves of fresh crushed garlic
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon ground black pepper (optional)
  • 1/4 cup chives
  • 3 cups chopped cooked chicken (you can even use chicken pulled off bone of roasted chicken  (remove skin) bought at the store– about 1 pound)
  • 2 1/2 cups shredded fresh kale (tear leaves off stems and cut into thing thing strips, young tender fresh kale is the best )
  • Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, garlic, cumin.
    2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
    3. To serve, stir in chicken, kale, chives,  purslane and let sit for about 15 minutes, stir again then serve.
  • Makes 6 (1-1/2-cup) servings.

Aztec Corn Chowder

Use this one frequently from Diabetic Weekly, very tasty and healthy

Ingredients

  • 3/4 cup dry yellow split peas
  • 2 14 1/2 – ounce cans reduced-sodium chicken broth
  • 1 cup water
  • 1 12 – ounce package frozen corn kernels
  • 1/2 cup chopped bottled roasted red sweet peppers
  • 1 4 – ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 cup tub-style cream cheese spread with chive and onion

Directions

  1. Rinse peas. In a 3 1/2- to 4-quart slow cooker, combine the split peas, chicken broth, water, corn, red peppers, chiles, cumin, oregano, and thyme. Cover and cook on high-heat setting for 5 to 6 hours. Cool 10 minutes.
  2. Transfer 2 cups soup to a food processor or blender. Cover and process or blend until smooth. Return pureed soup to the slow cooker. Add the cream cheese to cooker; whisk or stir into soup until cream cheese is melted. If necessary, cover and cook about 5 minutes or until heated through.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 222 cal., 7 g total fat (5 g sat. fat), 20 mg chol., 456 mg sodium, 30 g carb. (8 g fiber, 5 g sugars), 11 g pro.

Diabetic Exchanges

Fat (d.e): 1; Lean Meat (d.e): 1; Vegetables (d.e): 1; Starch (d.e): 1.5

  • Makes: 8 servings
  • Serving Size: 1/8of the stew (approximately 2/3 cup) and 1 biscuit
  • Carb Grams Per Serving: 40

Ingredients

  • 1/2 cup whole grain amaranth
  • Nonstick cooking spray
  • 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 teaspoon olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 2 cups cubed sweet potato
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup light butter

Directions

  1. Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.
  2. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray. Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.
  3. Add mushrooms, onion, and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling. In a small bowl stir together 1/4 cup cold water, the cornstarch, and 1/4 teaspoon of the salt; stir into mixture in skillet. Cook and stir until mixture thickens. Pour into baking dish over pork. (Sweet potatoes will not be done yet.) Bake for 30 minutes. Remove from oven. Increase oven temperature to 450 degrees F.
  4. For biscuit topper, in a large bowl combine flour, cornmeal, baking powder, thyme, black pepper, and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in light butter until mixture resembles coarse crumbs. Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.
  5. Using a large spoon, drop biscuit topper into eight mounds (about 1/4 cup each) onto pork stew. Bake for 12 to 15 minutes or until biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 363 cal., 13 g total fat (6 g sat. fat), 66 mg chol., 447 mg sodium, 40 g carb. (3 g fiber, 3 g sugars), 22 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 2.5; Starch (d.e): 2.5

summer garden spaghetti

Gather a few fresh veggies from your garden and make this delightful new spaghetti recipe tonight! Combine your fresh cherry tomatoes with tasty browned sausage and onions then spread over hot roasted spaghetti squash. Top it off with fresh grated parmesan cheese. Now ~ Sit back and enjoy the fruits of your labor

Makes: 4 or double recipe for 8

Ingredients:

I medium spaghetti squash
1/2 small onion cut into slivers
2 pints cherry tomatoes or grape tomatoes
1 pint small homegrown tomatoes such as Romas or Camparis
(you will need a total of 4 cups tomatoes halved if cherries/grapes and quartered if larger)
1 lb Swaggerty’s bulk sausage, browned & well drained
1 Tbsp dried Thyme leaves
1/8 tsp garlic powder
salt & freshly ground black pepper to taste
Parmesan Cheese shredded for garnish

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half & scrape out seeds. Discard.
  3. Place squash, cut side down, on a greased baking sheet.Bake for about 30-40 minutes or until squash pulls away in strands with a fork. Set aside, keeping warm.
  4. In a large skillet heat 3 Tbsp olive oil over medium high heat. Add cut tomatoes and slivered onions to the skillet. Sprinkle in thyme leaves, garlic powder, salt & black pepper. Stir together to coat tomatoes and onions with olive oil and seasonings. Turn heat to medium. Saute until tomatoes collapse and release their juices. About 15-20 minutes. Stir often.
  5. Add in browned sausage crumbles and mix well. Set aside keeping warm.
  6. To serve use a fork to pull spaghetti squash strands away from the shell of the squash. Divide “spaghetti” squash evenly among serving dishes and top with hot tomato-sausage sauce and a sprinkling of Parmesan cheese.
Notes:

Spaghetti Squash is readily found in most supermarkets such as Krogers and Walmarts. They are low in carbohydrates compared to pasta. When baked they soften and the strands of the squash can be used like any spaghetti noodle. Baking the squash brings out a nutty flavor that works well with any pasta sauce. Just another way to eat healthier and serve your family delicious meals.

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Prep/Rest 20 min
Cook time 45 mins
Total time 1 hour 5 mins
Author: Vered DeLeeuw
Recipe type: Sides, Vegetarian, Low Carb, Gluten Free
Yield: 4 servings
Ingredients
  • Olive oil cooking spray
  • 2½ cups (1 lb., 450 grams) cooked spaghetti squash  (using left over sphaghetti squash or cook some fresh and use after cooking
  • ½ cup sour cream
  • 1 large egg, lightly beaten
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
  2. If you need to cook the spaghetti squash, follow instructions 1-5 here: spaghetti squash
  3. Mix all ingredients together in a large bowl. Transfer the mixture to the prepared baking dish. Bake until browned, 40-45 minutes (it will smell wonderful!).
  4. Allow to cool 10 minutes, then carefully cut into squares.
Nutrition Per Serving
Serving size: ¼ casserole; Calories: 226.6; Total Fat: 16.9g; Saturated fat: 10.2g; Carbohydrates: 9.7g; Sugars: 3.1g; Sodium: 509mg; Fiber: 1.6g; Protein: 10.4g

  • 1 cup corn (fresh grated off cob)
  • 12 cup flour
  • 12 teaspoon tumeric
  • 1/8 teaspoon thyme
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 3 tablespoons almond milk
  • 1/2 cup coconut oil with tiny piece of butter

Directions

  1. Scrape or grate corn from cob.
  2. Mix flour/ salt , herbs with egg and almond to make a batter.
  3. Stir in the corn.
  4. Drop by spoonfuls into hot oil/butter  and fry until brown; turn over and brown other side.
  5. Serve hot either plain or with a ranch dip

(I use cast iron skillet and preheat on medium, melt butter into oil , turn to low  as cast iron on gas stove is pretty hot, soon as bubbles up, flip and cook other side until just golden brown with slight crisp)

 

Serves 4

“Three sisters” refers to the wonderful combination of beans, corn and squash—foods traditionally grown and consumed together by many American Indian tribes.

3/4 to 1 cup dried pinto (or other) beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tablespoons butter or olive oil
1 onion, diced
Pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
1 rib celery, diced
3 to 4 cups vegetable stock
1 cup corn off the cob (or frozen)
1 teaspoon dried or 2 tablespoons fresh thyme
Sea salt and freshly ground black pepper, to taste

1. Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.

2. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.

3. Heat butter or oil in a large saucepan. Add onions and a pinch of salt and sauté over medium heat, stirring often, until golden, about 10 minutes.

4. Add carrot, garlic and celery, and sauté over medium heat, stirring occasionally, for another 5 to 10 minutes.

5. In the meantime, scoop cooked squash out of shell. Add squash to onion mixture and mix well, smoothing out any large lumps. Rinse and drain cooked beans.

6. Add stock and bring to a boil. Turn down heat and add beans, corn and thyme. Simmer, covered, for another 15 minutes, stirring occasionally. Add salt and pepper to taste, and serve hot with crusty bread.

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