This is absolutely delicious!! Made it several times and I served it as a side with the main meal, NOT as a dessert, even though it is sweet. First time I served it was Christmas, 2 years ago, with steak oscar and roasted asparagus. Perfect.

The other week, I took it to a family white chili dinner, and it quickly disappeared. We served it with the white chili, as DIL has a Nutella cheese cake for dessert.\This is super moist, and I cut it into small squares. Mine cooked in less time than the recipe says.

carrot bake

Marilyn Sue - what a fun recipe from from Alyssa's imagination! When I began to read about crumbled muffins as a pie ingredient, it made me think of a (store bought) bundt-type cake that I'm addicted to. It has crumbled pie as an ingredient in the cake. Very yummy, especially with ice cream.

lukkiirish, sad to say I cannot find ditalini pasta anymore at WalMart. Makes the bestest soup addition.

I pinned it too, looks like a great veggie soup.

Good news Glenda, on the Classy Cooks website, I see that the originator of the recipe says that after making it she thinks she'd prefer it without the pasta because it soaks up quite a bit of water and with the potatoes it's too much starch. I can't believe this is done in about 30 minutes. I'm making it tonight.

Well, I made the soup and it was a big success! It's not hard to make at all especially if you get the pre-cut squash. I substituted chicken broth instead of vegetable broth and red potatoes instead of yukons to cut down on the starch a bit.

It looks delicious. I would probably use red potatoes too I have those on hand most of the time. I have never used kale before though, how was it in the soup?

Thanks! I don't know if it's true or not, but someone told me the reds are the only potatoe that has no starch; I thought that would be good since I wanted to use the pasta but next time I won't. The pasta is totally unnessary.

Kale is ok if you like spinach in soup and some people cut it up into tinier pieces so it's less noticable. It's doesn't really have a taste to it, but the health benefits are huge so I try to use it a lot. Same with mushrooms which I'm going to add to it next time.

Lukki, red potatoes are still a very high starch food, but are less so than russets. They have a smidge more sugar. There are no potatoes that are low in carbs/starch.

New potatoes (not fully mature and freshly harvested) have less starch than mature potatoes (as do red or waxy potatoes over russets - which was already mentioned), but don't confuse B-grade (small) potatoes with NEW potatoes.

If you cook potatoes, chill them in the refrigerator, you will have a resistant starch, which is a better choice. Resistant starch feed good bacteria in the gut and it's beneficial for anyone with gut issues, like IBS. Resistant starch is also undigested. Upon entering the colon, resistant starch is fermented, which aids in a whole range of health benefits.

The longer and hotter a starch is cooked, the less resistant starch it tends to have, and that simple starch increases blood sugar levels and becomes a rapidly digested carbohydrate. Cooked and cooled pasta is another example of a resistant starch. So enjoy your potatoes and pasta, just eat them cold, or only lightly warmed.

-Grainlady

This recipe is one I got off of Pinterest. It is the best "Asian" dish I have ever tried to make. It tastes authentic. I have made it with the hamburger....as listed in the recipe but am going to make it tonight with some thinly sliced sirloin.

Korean beef bowl

• 1/3 cup brown sugar, packed

• 1/4 cup soy sauce
• 1 tablespoon sesame oil

• 1/2 teaspoon crushed red-pepper flakes, or more to taste

• 1/4 teaspoon ground ginger

• 1 tablespoon vegetable oil

• 3 cloves garlic, minced

• 1 pound ground beef

• 2 green onions, thinly sliced

• Cooked rice, for serving

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

• Heat
  vegetable oil in a large skillet over medium high heat. Add garlic and
  cook, stirring constantly, until fragrant, about 1 minute. Add ground
  beef and cook until browned, about 3-5 minutes, making sure to crumble
  the beef as it cooks; drain excess fat. Stir in soy sauce mixture and
  green onions until well combined, allowing to simmer until heated
  through, about 2 minutes.

• Serve immediately with rice.

Sue, that is a whopping good recipe for a four year old! I would definitely help her make it. Let us know how it is. :)

lukkiirish, the soup and recipe looks great!

raven, kale is generally available in the winter up here. It can be a bit bitter, but it has good structure and holds up well in soups.... I love it! It's almost always paired with beans. I love the ease of buying it pre-washed/pre-cut! I use it to make 'greens' or 'greens & beans' as well as in soups.

marilyn_c, that recipe looks fab and so easy for a beef stir-fry! I'd also use sliced beef! :)

This is the one I make and with my variations included:

Tuscan bean soup

• 1 tablespoon olive oil

• 1 pound turkey sausage, casing removed ***use Jimmy Dean Prime sage sausage
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 3 (15-1/2-ounce) cans great northern beans, undrained
• 1 (14-1/2-ounce) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, washed and patted dry ***use canned whole leaf spinach, thoroughly drained
• ****I add 1/2 cup or less ditalini pasta the last few minutes ot cooking cause it's my preference

What To Do:

1. In a large soup pot, heat oil, sausage, onions, garlic and saute 6-8 minutes until there

   no pink remains, stirring frequently to break up the meat.

2. Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. *stir in 1/2 cup or less ditalini, and cook until tender Stir in spinach, and serve.

All of these recipes sound so yummy! I especially want to try the soup recipes, since our soup weather is fast approaching (brrr!) and soup is one of those meal-in-a-bowl meals that is delicious and also easy.

We love the Korean Beef bowl recipe, too. Sometimes I make it vegetarian by using cooked lentils instead of beef. It is just as good!

On the subject of soup....this is my favorite soup recipe....also from Pinterest. It calls for the breast of a rotisserie chicken....I use all the meat from the chicken.

Chicken Tortilla Soup

Author: Chris Scheuer

Serves: 8-10

Ingredients

• Ingredients for the soup:
• 6 small corn tortillas
• 3 tablespoons extra virgin olive oil

• 1 large onion, finely diced
• 1 bunch green (spring) onions, finely sliced
• 1 ¼ cups finely chopped cilantro, about 1 medium size bunch*
• 6 medium cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 2 teaspoons brown sugar

• 2 teaspoons sweet paprika

• 2
  14½-ounce cans diced fire-roasted tomatoes (If you can't find the
  fire-roasted tomatoes, just use regular, canned diced tomatoes.)

• 10 cups low sodium chicken broth

• 6 cups shredded rotisserie chicken breast

• 2 tablespoons lime juice

• freshly ground black pepper

• 1 teaspoon kosher salt, more or less, to taste

• Ingredients for the crispy tortilla strips:

• 2 tablespoons extra virgin olive oil

• 6 small corn tortillas

• kosher salt

• Ingredients for the toppings:

• crispy tortilla strips

• thinly sliced green (spring) onions

• coarsely chopped cilantro

• diced avocado

• For
  the soup, stack the corn tortillas on top of each other. Cut pile in
  half. Cut each stack into ¼-inch thick strips, widthwise.

• In
  a large Dutch oven or heavy-duty soup pot, heat oil over medium heat.
  Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder,
  brown sugar, paprika. Sauté for 8-10 minutes or until onions are
  translucent and tender. Add corn tortilla strips and sauté for another
  two minutes or until softened.

• Add
  tomatoes and broth and bring to a boil. Reduce to a simmer and cook,
  uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips
  should be melted into the broth by this point.) Add chicken and cook for
  another 5 minutes. Remove from heat and add lime juice. Taste and add a
  generous grind of freshly ground black pepper and salt as needed.

• Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges.

• For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.

• Stack
  and cut tortillas in the same way as directed above in the soup recipe.
  Place strips on prepared sheet pan and drizzle with 1 tablespoon of
  olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with
  your hands until all strips are coated with oil. Spread out, as much as
  possible, to a single layer. Bake for 10 minutes then remove from oven
  and toss with a spatula. Redistribute to an even layer and return to
  oven. Repeat until golden and crisp, a total baking time of 20-30
  minutes.

Notes

Even
if you don't like cilantro, don't skip it here. When it's sautéed, then
simmered, it looses all the fresh cilantro taste but adds amazing
flavor to the soup!

I made this for Thanksgiving 2013, when Hannukah and Thanksgiving fell on the same day:

Sweet Potato Latkes

You can subtract some sweet potato and sub in some regular white potato such as the flavorful Yukon Gold, if you like. (I made this a second time that way.)

This recipe is the recipe of the month on my diabetes self help magazine and website. My mother in law has made it before and it was very good. I am a cranberry convert, used to hate them now I like them.

Fresh Cranberry Relish

Source URL: http://www.diabetesselfmanagement.com/recipes/desserts-sweets/fresh-cranberry-relish/

Preparation time: 15 minutes. Chilling time: 24 hours.

Ingredients

• 2 oranges
• 2 Granny Smith apples, cored
• 1 (12-ounce) package cranberries, washed
• 18 packets Splenda artificial sweetener (or 3/4 cup Splenda granular)

Directions

Peel oranges. Place peel from one orange in food processor (discard the
other peel) and process until finely chopped. Remove any seeds from
oranges and process oranges, apples, and cranberries, one at a time, in a
food processor. Mix orange peel, oranges, apples, cranberries, and
Splenda in a bowl until the sweetener is mixed throughout the fruit.
Refrigerate for 24 hours before serving.

Yield: 11 servings.
Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 49, Carbohydrates: 13 g, Protein: <1 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 2 mg, Fiber: <1 g

Exchanges per serving: 1 fruit.
Carbohydrate choices: 1.

This recipe was developed by Sandy Bjerkness, a Certified
Diabetes Educator and registered dietitian working in research at Mayo
Clinic in Rochester, Minnesota.

Copyright ©2015 Diabetes Self-Management unless otherwise noted.

I've seen recipes where cauliflower is ground into grains the size of rice and then stir-fried. We had that tonite. Put cauliflower florets in the food processor and pulse until the size of rice.

I stir-fried it with onions, carrots, peppers and asparagus. It was delicious. We didn't have a starch, just that, and roast pork, and roasted brussels sprouts.

It's not a recipe, but a flavor combination: Cremini mushrooms cooked in chicken stock with S&P and galangal. (Indonesian spice I got from Penzey's. Apparently it's related to ginger. But it has a different flavor. Really yummy!)

I've made this half a dozen times. Husband loves it.

Linguine with White Clam Sauce
From LaurenKrese Apr 28, 2014 10:27 AM

My kids are big fans of Linguine with White Clam Sauce. I've even gotten my kid's friends to eat this dish, much to the surprise of their parents. I try to keep canned clams and linguine in the house for nights when I need to make a quick dinner. This recipe is also very forgiving. If you don't want to use clam juice or white wine, just add additional chicken broth.

(Prep Time: 10 minutes Cooking Time: 20 minutes)

1/3 cup extra virgin olive oil
1 medium onion, chopped
6 garlic cloves, minced
3 Tablespoons flour
1/8 teaspoon cayenne pepper or red pepper flakes (more or less based on preference)
2 teaspoons dried parsley
1 teaspoon each salt and pepper, or to taste
1 cup dry white wine
1 large can of clams (from Costco) - reserve all of the liquid
1 pound dry linguine - just use 3/4 of a lb next time
½ cup grated Parmesan cheese

Cook linguine according to package directions. Meanwhile, heat olive oil in a medium skillet over medium low heat. Add onion and garlic and sauté until tender but not browned. Stir in flour. When flour is combined, add salt, pepper, pepper flakes and parsley. Add wine and liquid from canned clams. Stir constantly until mixture thickens. Add drained clams. Add clam sauce mixture to cooked and drained linguine. Add Parmesan cheese and toss to coat. Serve immediately.