Diabetic Boiled Carrot Cake
Chef: Ramona Perry of Beachport (C/o ABC Radio)
You need:
1 cup grated carrot
¾ cup sultanas
2 teaspoons mixed spice
¾ cup apple juice
1 ½ cups SR flour
½ cup chopped walnuts
¼ cup water
Method:
Place the first four ingredients in saucepan, stir over heat until well mixed. Bring to boil, cover and simmer for 10 minutes. Mix in the dry ingredients, add extra water if necessary.
Place in a large log tin. Bake approx. 1 hour at 175°C.
1/4 c Almonds, sliced
1 Medium onion, sliced
1 Stalk celery sliced
1 Carrot sliced
1 Sprig parsley
1 Small bayleaf
1 ts Salt
1/2 ts Pepper
1 ts Rosemary
10 3/4 oz Condensed chicken broth
1 c Water
4 12 oz chicken breasts
1/3 c Honey
Green grapes optional
Watercress optional
The day ahead, arrange sliced almonds in a single layer in a shallow
baking pan. Broil 1 minute or until almonds are golden brown. Watch
as almonds burn very quickly. May have to stir them several times.
Transfer and cover for next day.
In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt,
pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring
mixture to a boil and add the chicken breasts and cover. Simmer 30
minutes or until chicken is tender. Remove from heat and place
immediately in the refrigerator to chill overnight.
Next day, place chicken mixture over low heat and cook until chicken
is heated through, about 10 minutes. Remove chicken from broth and
place skin side up in a large, shallow baking pan. Spoon 1 cup
chicken broth into the pan. Strain remaining broth; discard
vegetables and save broth for use in other recipes for soups or
stews. Using a pastry brush, brush chicken with half of the honey.
Broil, 4 inches from heat source, for 2 minutes. Brush again with
honey and broil until hicken is glazed and golden brown.
Remove chicken from broiler and arrange the honey-glazed breasts on a
heated platter. Sprinkle with sliced almonds and garnish, if
desired, with green grapes and crisp watercress. Serve immediately.
Just a quick low GI question, what are the best low GI snack foods?
Cause i'm not allowed to eat sugar at the moment, and have to eat low GI and apart from boring stuff like fruit and my 'special' bread, i never know what to snack on!!!!
Hi there, you can buy chick nuts (roasted chick peas) from coles or woolies, they are great low GI snacks. Bit pricey, and not too hard to do them yourself. Other snacks are low-fat milk, low-fat yoghurt.
hehehe Jillian, you've caught me out! I have that book and I've tried making them - but with the dried ones soaked overnight - and for some reason I couldn't make them go hard and roasted in the oven! Complete disaster...I think the oven at my previous residence was the problem, but now I've got a block about making them. I have a packet of dried chickpeas ready to go, but am scared to make them!!
As to making the flavourings stick, I think you need to spray them with a little of the cooking spray.
Almonds are a low GI snack. And good for the baby too. Although (speaking from experience here) don't eat too many or they bocome a problem after about 7 hours or so.
I've been snacking on pita chips.. Its probably not the best low GI thing but tastey and BSL doesn't get seem to be affected.
INGREDIENTS
Pita Bread (or Mountain Bread, this is probably better)
Spray on low fat cooking oil
Seasoning (Bush BBQ, or Lime and Chilly arare my favourites, can use chicken salt, Italian blend or anything else that takes your fancy)
METHOD
(if using pita bread, split the pocket into to round disks)
Spray surface of bread with oil
Sprinkle on desired seasoning
Put in a microwave on high for 45sec-1m30sec (depends on microwave, but watch and it it starts to brown stop.
Remove from microwave and break into chip size pieces.
Just made some vegetable rolls like sausage rolls...
1 carrot - grated
1 - zucchini - grated
1/2 cup cheese - grated
1 cup cooked brown rice
75gm crumbled feta cheese (I did use low fat)
handfull spinach leaves chopped
1 can tomatos diced
1/2 cup corn (frozen)
Puff pastry
Put vege's & canned tomato in a saucepan and cook for 5 minutes add brown rice and cook for another 3 minutes. If you need more fluids, I used some chicken stock if it got too thick.
On puff pastry lay out vege's & crumble feta cheese on top & then layer with normal cheese. roll up like a sausage roll & bake in the oven 15 minutes or until it looks right
I play around with this everytime I make them, but they are a good snack when I need something to eat but can't be bothered making anything because I always make heaps & freeze them...
okay, on the low GI topic again, does anyone know a good website or anything that lists all the low GI foods? All the ones i've found havent been all that helpful. I'm just new at this low GI thing since being told i have Hypoglycemia and have to stick to low GI. I have no idea what to eat anymore!!
Don't laugh but your local chemist may be the best place to start. They even have a Low Gi and Diabetes for Dummies book which is brilliant. Ring around and find the nearest chemist with an affiliation to the diabeties society. They have heaps of literature that is not aimed at professionals.
Also diet club dot com dot au is good.
The diabetes societies in each state also have great web sites.
1 cup low-fat cottage cheese
1/2 tsp garlic powder
2/3 cup low-fat plain yogurt
1/2 tsp dried basi
l2 green onions, chopped
1/4 tsp dried oregano
1 tsp dijon mustard
In food processor or blender, process cottage cheese and yogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes (9) 3 tbsp Servings
I don't know any recipes but I do know alot of good foods that I could recommend.
- lots of Grain breads are great for low GI and also Diabetics
- When buying breads, look for breads that contain soy and linseed, they are great for Low GI
If you really want to crave something sweet but you are diabetic, try something from Bakers Delight of the following. None contain any sugars they are all natural sugars.
- Apricot Delight
- Coffee and Date
- Cape Fruit and Nut (which is also LOW GI)
Seven-Layer Salad (My Favourite)
Ingredients:
3 cups iceberg lettuce
1 cup frozen green peas, thawed
1/4 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup fat-free plain yogurt
2 Tbsp. reduced-fat mayonnaise
50g reduced -fat cheddar cheese, grated
2 slices bacon, cooked crisp and drained well, crumbled
2 medium hard-boiled eggs, sliced
1. In a glass bowl, layer lettuce and other vegetables.
2. In a small bowl, mix together yogurt and mayonnaise and spread on the top layer. Top with cheese, crumbled bacon and sliced eggs.
3. Cover with plastic wrap and refrigerate 8 hours or more.
Yield: 2 servings (serving size 1/2 recipe)
Double Spinach Bake
Ingredients:
nonstick cooking spray
1 c sliced mushrooms
1 green onion with top, finely chopped
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped
1 T water
1 container (15 oz.) nonfat ricotta cheese
1/4 c fat free (skim) milk
1 egg
1/2 tsp ground nutmeg
1/2 tsp black pepper
400g spinach fettuccine, cooked and drained
1/4 c (1 oz.) shredded reduced-fat Swiss cheese
1. Preheat oven to 180C.
2. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic. Cook and stir over medium hear until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.
3. Combine ricotta cheese, milk, egg, nutmeg and pepper and large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Coat shallow 1 1/2 quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
5. Bake 25-30 minutes or until knife inserted halfway into center comes out clean.
Makes 6 (1-cup) servings.
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