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diabetesinsider · 1 day

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Simple Layered Salad

Sometimes I not in the mood to put much effort into lunch or dinner, there's nothing made ahead (surprise!) so what to do I ask myself. One of my fall backs is a layered salad. It's just romaine lettuce sliced thin, cottage cheese, fruit - pears, cantaloupe, berries, topped with sunflower seeds or what ever seed variety is to hand. Stack it up, grasp your fork and dig in. A healthy meal with little to no effort. Tip - the romaine and fruit can come already bagged/chopped so there is not even that chore for you - nice!

Romaine greens, sliced thin across the leaves

1 c.+ cottage cheese

1 - 2 pears, cored, sliced with skins

1/2 c.+ sunflower seeds

On a dinner plate, layer romaine, cottage cheese, pears, sunflower seeds to then grab up your fork and enjoy! Yes, it can be just that easy to make a healthy meal for yourself with little effort...sounds good to me and it is.

When I'm not gamboling up the stairs to throw together a healthy meal, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on hand crafted throw rugs torn from upcycled recycled thrifted cotton sheets which are then crocheted into round and oval throw rugs for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com.shop/yesdesigns - where they design and sew cotton pocket knickers to wear for leisure, fun, or frolicking occasions.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into brightly striped afghans to curl up into on those summer evenings you just want to sit outside and enjoy the starlight.

#diabetes #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #t1 #t2 #A1C #bettereating #healthymeal #salads #salad #easymeal #fastmeal

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diabetesinsider · 12 days

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Summer Vegetable White Bean Soup

It's almost here - summer that is! The gardeners are chomping at the bit, checking their tender plant starts for sign of growth. So far, I've planted onions, carrots, celery, dill, parsley...too early to use them in this cooking but in a few weeks - a different story. The dill weed adds a nice pop of flavor to your tried and true bean soup - who would have thought? Try this savory soup - see what you think.

3 T. oil

1 onion, diced

2 carrots, sliced thin

4 stalks celery, sliced thin into crescents

3 T. garlic, minced

2 T. tomato paste - optional

1 t. Italian herb mix

1 t. Hungarian paprika

dash chili flakes - use a light hand!

dash salt

dash pepper

4 c. vegetable broth

2 cans Cannellini beans, drained, mash one can as thickening

2 c. kale, remove/discard stems, cut in ribbons with kitchen scissors

1 T. dill weed

2 T. white wine vinegar

In a deep fry pan, saute onions, carrots, and celery to caramelize. Add garlic, tomato paste, Italian herbs, paprika, chili flakes, salt, pepper, and vegetable broth - stir in well to mix flavors. Add beans, kale, dill weed, and vinegar. Simmer 15 - 20 min. to blend flavors.

When I'm not working up new healthy eating meals for the family, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm merrily knitting hats and scarves from upcycled recycled yarns thrifted from my favorite creative reuse source for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers... great as leisure wear.

My older daughter has an online shop - www.eytsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching brightly color throws and afghans.

#diabetes #foodie #vegetarian cooking #healthyeating #vegetarian #vegetarian recipes #vegan #vegan food #familymeals #homecooking #homecookedmeals #homecookedgoodness #makeaheadmeals

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diabetesinsider · 14 days

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Asparagus Onion Mushroom Omelette

This was a late dinner thrown together quickly as I needed to eat but didn't want to do much work to make that happen. I keep onions diced and at the ready in the fridge, the asparagus was left over from a prior meal, and the mushrooms were purchased sliced so this meal was pretty well ready to fry up and eat. Just the way I like to cook if that can be managed. See what you think...

oil

1/2 c. red onion, diced

1/2 c. mushroom, sliced

4 large spears asparagus, cooked, cut into 1/2" long pieces

dash salt/pepper/garlic powder

3 eggs, whisked

3 T. Parmesan cheese, grated

In a large fry pan, add onions to the oil to begin their sauteing.

Add the mushrooms to begin their browning. In goes the asparagus, salt, pepper, and garlic powder - keep stirring. Pour eggs over all cooking until the eggs have set. Plate up to then sprinkle the Parmesan cheese over all while the egg mixture is still hot. Enjoy!

If I'm not puzzling over what to make for a fast meal, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm crocheting cotton throw rugs torn from thrifted sheets into strips for my other shop - www.etsy.com/shop/topdrawer/yarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers well suited for fun and frolic wearing.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled thrifted recycled yarns into eye catching smart looking throws and afghans.

#diabetes #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes

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diabetesinsider · 15 days

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Four Bean Chili

No has bean chili here - just a filling and warming meal from the temp as well as the subtle chili flake flare. These fill your home with the scent of the seasonings blending to make a hearty at home meal...one you will want to stay in for. See what you think.

2 c. chili bean mix - red/kidney/black/pinto

4 c. vegetable broth

2 c. water

1 t. salt

1 t. black pepper

2 T. garlic, minced

1 t. smokey Spanish paprika

1 t. cumin

1 t. oregano

1 onion, sliced into thin crescents

1.4 c. dehydrated bell peppers

1/8 t. chili powder

dash chili flakes

1 T. epazote, dehydrated

2 - 15 oz. cans crushed tomatoes

In a large soup pot, toss in the dry beans, water and vegetable broth. Cover, bring to a boil then turn to simmer. Add salt, pepper, garlic, paprika, cumin, oregano, onion, bell peppers, chili powder, chili flakes, and epazote. simmer until the beans are tender - 2 to 3 hours or so. Add the crushed tomatoes and heat through. ladle up into deep soup bowls...spoon up and enjoy!

While the chili beans are simmering away upstairs, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I'm merrily knitting toques from upcycled recycled thrifted yarns in color combinations that will flatter for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for truly relaxed leisure wear.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits bright, cheery striped afghans to curl up in for a cozy night in.

#diabetes #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #chili #chilierecipe #homecooking #home cooking #easyrecipes #recipe #foodinspiration #cheapmeals #cheapeats #cheapandcheerful #beandishes

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diabetesinsider · 1 month

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Smokey Goat Gouda Eggs

Say it fast or slow, this is an omelette elevated. The smokey goat gouda makes this a Sunday morning brunch favorite. Chop the tomatoes and cheese the night before so you are ready to go with the next mornings welcome breakfast offering...

margarine

4 eggs, whisked

dash black pepper

dash garlic powder

1 c. cherry tomatoes, halved

1/4 c. smokey goat gouda, cut into pea sized pieces

In an omelette pan, melt margarine coating entire bottom of pan. Add the seasonings to the eggs, stir well. Gently pour the eggs into the fry pan. As the eggs firm up, onto half the omelette position the tomatoes and cheese. With a rubber spatula, release the sans tomato side of the omelette folding it over the filling. Gently release the egg from the pan and slide it onto a waiting dinner plate - enjoy.

When I'm not road testing intriguing cheeses, I'm sewing cotton pocket wrap aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I'm putting the finishing touches on hand knit stocking caps worked by me from upcycled recycled yarns thrifted from my favorite creative reuse source (SCRAP PDX) for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolic wear.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled yarns into soft, supple rainbow striped afghans and scarves.

#diabetes #topdrawerthreads #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #cheeseomelette #omelette #homecooking #sundaybrunch #brunch #goudaomelette #smokeyomelette

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diabetesinsider · 1 month

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Chunky Cream of Mushroom Soup

Chunky cream of mushroom soup...it can't be...or can it...give this a try and find out. The cheese melts into the roux - fabulous. It's warming, filling, and too good to leave any for the next day but it is great with a can of cannellini beans (drained) mixed in with the left over soup and maybe a little thinning of the soup base with more milk. For the leftovers, just heat the soup in a non-stick fry pan and it's lovely again, too - I promise...

oil

1 c. celery, sliced thin into crescents

6 c. mushrooms, sliced

1 c. onions, sliced into crescents

4 t. margarine

3 T. whole wheat flour

1/2 t. garlic powder

1/4 t. black pepper

1/4 t. thyme, dried, powdered

1 1/2 c. vegetable broth

2 c. half and half or whole milk

1 T. soy sauce

1/2 c. smokey goat gouda, chopped into pea sized pieces

In a massively large fry pan, saute celery and onion until just becoming caramelized. Add mushrooms which will cook up quickly with the celery/onions. In a separate non-stick fry pan, add margarine and flour stirring to brown the flour. Add the garlic powder, pepper, thyme stirring well to mix in. Stir in vegetable broth whisking vigorously to break up the lumps, add soy sauce and milk slowly. Once the roux (sauce) is sans lumps, add the gouda in a few pieces at a time until it is melted again stirring vigorously. Then pour this onto the celery/onion/mushroom caramelized vegetables tossing well. Thin the sauce if you prefer but it's great thick or thin.

When I’m not thinking up new ways to enjoy mushrooms, I’m sewing bacon with fried egg aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I’m knitting slouch hats and stocking caps from thrifted upcycled yarn for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell all cotton knickers with handy cell pocket in front.

My older daughter has an online shop, www.etsy.com/shop/wildwovenwomen, where she designs and knits scarves and afghans from upcycled recycled yarns.

#diabetes #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #mushroomsoup #chunkysoup #chunkymushroom

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diabetesinsider · 2 months

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Mozzarella Ball Tomato Salad

This is the easiest salad topping I've made up in ages. Just toss the ingredients together and serve on a crispy bed of greens or over some steaming hot whole wheat fettuccine noodles. Either way, it's any easy way for me to keep with my healthy eating resolve. See what you think...

2 c. cherry tomatoes, halved or leave them whole if they're small

8 oz. mozzarella balls, separated

5 - 7 basil leaves, scissor cut into thin ribbons

2 T. pesto to taste

1/2 c. pine nuts

In a large mixing bowl, add all ingredients tossing well to coat. Serve on a bed of greens and enjoy!

When I’m not thinking up new ways to enjoy cherry tomatoes, I’m sewing bacon with fried egg aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I’m knitting slouch hats and stocking caps from thrifted upcycled yarn for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell all cotton knickers with handy cell pocket in front.

My older daughter has an online shop, www.etsy.com/shop/wildwovenwomen, where she designs and knits scarves and afghans from upcycled recycled yarns.

#diabetes #topdrawerthreads #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #easymeal #fast meal

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diabetesinsider · 3 months

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Ras el Hanout Tomato Bean Soup

Ras el hanout is a mix of spices such as turmeric, ginger, pepper, anise, cayenne pepper, and cloves. The epazote enhances the flavors in this dish and is in the blister pack fresh herb section of your local grocers or you can find it dried online. This last Fall, a friend gave me an epazote plant which has overwintered (yahoo!) so fingers crossed it will thrive this summer and I'm going to try growing even more from seed. This soup has a great vibrant mix of flavors, no shrinking violets here. This is made even better served with honey dew melon chunks on the side. Make some yourself…see what you think.

2 c. water

4 c. vegetable broth

2 c. dry navy beans

1 bunch epazote

1 t. salt

1 t. pepper

1 T. ras el hanout spice mix

1 T. cumin

1 T. turmeric

2 T. parsley, dried

2 c. onions, diced

2 t. garlic, minced

4 c. cherry tomatoes, halved

In a large soup pot, add water, vegetable broth, navy beans, and epazote. Cover, bring to a boil, then turn down to simmer adding the seasonings - salt, pepper, ras el hanout, cumin, turmeric, and parsley. Stirring well, add onions, garlic, and cherry tomatoes. Simmer until the beans are tender - approx. 1 1/2 hours.

When I'm not road testing intriguing spices, I'm sewing cotton pocket wrap aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I'm putting the finishing touches on hand knit stocking caps worked by me from upcycled recycled yarns thrifted from my favorite creative reuse source (SCRAP PDX) for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolic wear.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled yarns into soft, supple rainbow striped afghans and scarves.

#diabetes #foodie #apron #vegetarian cooking #topdrawerthreads #healthyeating #vegetarian #vegetarian recipes #vegan #vegan food #raselhanout #indianfood #indian cooking #indian #south asia #indian soup

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diabetesinsider · 3 months

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Killer Dal

That’s what I have come to think of this dish as or Masoor Dal or just tasty and easy to fix...they all fit. It cooks up quickly from inexpensive ingredients and little skill on my part - always a plus.

To save time and effort, buy the onions pre cut. A tip on preparing fresh ginger, peel the skin using the side of a teaspoon instead of wasting some of the ginger root using a paring knife. The skin is so thin rubbing with the spoon edge is enough to do the job. It really works and is a fun way to safely introduce your young ones to cooking. They will get a kick out of it...I did when I tried it.

Think about adding more vegetables to this dish such as okra or eggplant. I pick my seasonings up in the bulk section at my local grocers. That way I buy only what I need at a better unit price.

3 T. oil

1 1/2 c. onions, diced

1 - 4 oz. can jalapeno peppers, mild, with liquid

1 T. garlic, minced

2 t. fresh ginger, minced

1 c. red lentils

2 c. water

1 - 15 oz. can tomatoes, diced

1 t. salt

1/2 t. cumin

1/2 t. mustard seed

1/2 t. turmeric

1/2 t. paprika

Option: Add 1 - 15 oz. can okra, drained or 1 c. eggplant coarsely grated with skin on when you add the lentils for extra vegetables in this already healthy dish.

In a large soup pot, saute onions in oil until just soft. Add jalapenos, garlic, and ginger sauteing for 2 min. - don’t look away. To the pot with the onions mixture, add lentils, water, tomatoes, salt, cumin, mustard seed, turmeric, and paprika - cover. Bring to a boil, then stir bringing the lentils etc. from on the bottom to the top. Cover again, turn the heat to simmer and cook for 40 min. until the lentils are soft.

Once I’ve put a hearty pot of dal on the stove to simmer, I race downstairs to my home sewing studio to stitch cotton aprons with handy pocket for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m merrily shopping my upcycled yarn stash for colors and textures to pair up to then knit into warm winter stocking caps for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers/bloomers in kickin’ colors and sizes.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns in to brightly striped scarves and afghans.

#diabetes #topdrawerthreads #foodie #apron #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #dal #indian dishes #indianfood #indian #south asia

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diabetesinsider · 3 months

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Raita

A sauce…a condiment…a side dish…a dressing…a dip…it's delicious however you use it - so use it. Enjoy the tang this very healthy yogurt dish adds to any meal especially on a bed of greens with one of the dal's from this page. You'll be so pleased at how you're taking care of yourself!

1/2 c. yogurt, plain 1 c. buttermilk (use more if you like this pourable) 1 T. cilantro, dried 1/2 t. cumin 1/4 t. coriander dash lemon juice 1/2 t. brown mustard seeds dash salt 3/4 c. cucumber, Persian, diced 2 T. red onion, diced 2 T. green bell pepper, seeded, diced 1/2 tomato, seeded, diced

In a medium mixing bowl, whisk together buttermilk and yogurt. Add cilantro, cumin, coriander, lemon juice, mustard seeds and salt - stir in well. Next come the cucumber, onion, bell pepper, and tomato tossing to coat well with yogurt. That's it, no more trouble to it than this. Now, go enjoy!

When I'm not busily mixing up something new in the kitchen, I'm hard at it in my basement sewing studio stitching cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on hand knit stocking caps…skull caps…toques…all worked by me from upcycled recycled yarns found at my favorite creative resue source - SCRAP PDX - for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughters have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for some deep leisure activities.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled double strands of yarn into soft warm striped throws and afghans.

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diabetesinsider · 3 months

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Apple Stuffed Squash

There were still whole squash left over from the Fall harvest which got me thinking about another easy way to enjoy it. Stuffing the squash with seasoned apples and walnuts sounded like a great path to follow, so I did. It turned out great and has no added sugar...

better and better for my healthy eating plan. See what you think...

1 red kuri squash, split, seeded

4 c. apples, cored, chopped with the skin on

1 c. walnut or pecan pieces

3 t. apple pie spice mix or cinnamon

dash salt

2 T. lemon juice

4 T. margarine

Preheat oven to 350 degrees. In a large mixing bowl, add apples,

walnut pieces, seasonings and toss together coating well. Transfer

the apples to the squash cavity. Dab with margarine - 2 T. for each filled squash piece. Place each filled squash into a glass baking

dish. Add 1 c. water to baking dish, cover with foil. Bake for 1 1/2

hrs. approx. until the squash is tender. This works well as a side dish served with sausages on the side.

When I'm not thinking up ways to use up our harvest even into months later, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I'm putting the finishing touches on hand knit caps and scarves worked by me from thrifted upcycled recycled yarns for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for serious leisure wearing.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits smart looking striped afghans and scarves using double strands of upcycled recycled yarns.

#diabetes #topdrawerthreads #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #easymeal #cheapmeals #familymeal #familyfavorite #squash #apple #bakedapple

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diabetesinsider · 3 months

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Asian Salad Dressing

Miso soup paste is a favorite of mine for a quick cup of broth, as the base in a poke bowl or stir fry flavoring. It's also another unexpected way to utilize this handy Asian food staple. Look for a miso soup mix with no alcohol as that's a sugar, too. They're there, just keep looking. To better mix the paste with the other ingredients, push the miso through a handheld sieve using the back of a spoon. Use a little of the rice vinegar in with it if that helps soften the miso. For this recipe, I tried a new way to grate the ginger so out came the zester which worked well to grate the ginger to the right consistency. Depending on how hot you like your sauces, I tasted the chili paste before adding it in to then deciding to just use a dribble as trial amount which was enough. The sesame seeds added color and texture. I plan to toss a few cups of shelled edamame in the dressing coating well to then serve over a bed of greens, cashews, and cucumber chunks as a to-go salad. These tips will let this become your go to dressing as a change of pace, no added sugar, and dairy free but flavor full. See what you think.

2 T. miso soup paste

1 t. ginger, grated fine

1/8 t. or less, chili paste, season to taste

1 T. sesame oil

3 T. rice vinegar

1 t. white sesame seeds

1 t. black sesame seeds

In a 2 c. glass measuring cup or some other vessel with high sides, push miso soup paste through into the container using a small fine mesh strainer poring the rice vinegar over it if you think that will help soften the miso. Whisk the ginger into the miso. Add just a drop of the chili paste to taste. Stir in the sesame oil, vinegar too if you haven't already used it, then stir in both colors of sesame seeds. Taste it...love it...then come up with your own ideas on how to utilize this flavorful sauce. Maybe on cold cooked noodles with...the sky's the limit.

When I'm not thinking up new ways to use the zester, I'm sewing wrap around cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm having a great time listening to audio books solving crime and knitting warm winter wear from upcycled recycled yarns for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughters have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun, frolic, and leisure wear.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits double yarn thickness scarves and afghans worked from upcycled recycled yarns.

#diabetes #topdrawerthreads #foodie #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #homecooking #easyrecipes #homemadefood #foodlove #home cooking #apron #asiancooking

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diabetesinsider · 4 months

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Pesto Focaccia

Take it easy...that’s what I did with this focaccia. Just brushing prepared pesto sauce onto the raised raw focaccia, poking pine nuts into the dough deeply, generously where ever I could made this the best savory bread...and the easiest. This recipe works well as a pizza crust, just spread the dough thinner on a perforated pizza pan. Give this a whirl and see what you think…

2 c. whole wheat flour

1 ½ t. salt

2 t. yeast or 1 packet

1 t. garlic

1 t. onion powder

1 c. warm water

2 T. olive oil

½ c. pesto sauce

¾ c. pine nuts

In a large mixing bowl, add flour, yeast, garlic, onion powder whisking all together to mix well. Add water and oil working them into the dough. Brush oil all over the outside of the dough ball. Leave the dough in the mixing bowl, cover with a cotton kitchen towel setting it in a warm part of your kitchen for 2 hours. Found out my stove top has a special setting between the burners that is a warming space – who knew – so see if you have one, too. Preheat oven to 400 degrees. Transfer the dough to a glass pie plate or other flatish baking dish spreading the dough to the sides of the dish. Brush the pesto sauce over all, push the pine nuts deeply into the dough. Bake for 20 min. until bread sounds hollow when tapped briskly. Cut into narrow wedges serving hot or it’s great the next day microwaved for a few seconds...that it if there is any left.

While I’m waiting for the dough to rise, I skitter down the stairs to my sewing studio to sew cotton pocket wrap around aprons for my online shop - www.etsy.com/shop/diabetesinsider .

Or I’m crocheting torn strips of sheets into upcycled recycled throw rugs for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns – where they design and sew cotton pj’s – bloomers – knickers – sleep shorts...whatever you call them, they’re comfortable and figure flattering – see for yourself.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen – where she knits brightly striped thick warm knit afghans from upcycled recycled yarns.

#diabetes #foodie #vegetarian cooking #healthyeating #vegetarian #vegetarian recipes #vegan #vegan food #focaccia #pestofocaccia #apron #topdrawerthreads

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diabetesinsider · 4 months

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Smokey Stuffed Squash

The brown rice with smokey gouda, shallots, with carrots and parsley to add some color all made a harmonious stuffing but what to use for the veg to hold this wondrous mixture. I settled on delicata squash as it had the thinnest flesh. Kabocha, Danish, monster zucchini, a small pumpkin, or red knori squash all work well but would take longer to steam. If you have surplus stuffing, bake it in a separate covered casserole to enjoy another day as a side dish with roast chicken...that is if it hasn’t been consumed by refrigerator midnight marauders as this would be tempting even cold.

2 delicata squash*, seeded, steamed

2 c. brown rice, cooked

½ c. shallots, minced – less if that’s your preference says husband

½ c. carrots, grated coarse

¼ c. fresh parsley, chopped fine using kitchen scissors to speed process

1 ½ c. smokey goat gouda, grated coarse

½ t. salt

½ t. black pepper, coarse

¾ c. pine nuts

1 – 15.5 oz. Great Northern beans, drained - optional

1 c. water

Preheat oven to 350 degrees. In a large fry pan, place squash cut side down in 1” of water to steam the squash until tender – cover if possible to speed the process. In a mixing bowl, add brown rice, shallots, carrots, parsley, cheese, salt, pepper, pine nuts, and beans – toss well. Transfer the filling to the squash cavity mounding if necessary. Place in a baking dish, add 1 c. of water to the baking dish. Cover and bake 30 min. until the cheese is melted and the filling is heated through.

When I’m not daydreaming about recipes while I’m swimming laps, I’m sewing cotton chef aprons with generous pockets for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m knitting upcycled recycled thrifted yarns into smart looking warm winter stocking caps for my other shops - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns – where they design and sew snappy cotton pocket pj bottoms for comfy sleep wear.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen – where she knits double strands of upcycled recycled yarns into winter scarves that keep you warm despite winter’s worst cold blasts.

#diabetes #stuffedsquash #healthyeating #brownrice #easymeal #makeaheadmeal #homecooking #foodie #vegetarian cooking #vegetarian #vegetarian recipes #topdrawerthreads #apron #comfort food #foodlovers #easyrecipes

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diabetesinsider · 4 months

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Italian Cabbage Bean Soup

Robust...filling...nutritious...warming...this soup is all these things as well as easy to fix and comes together quickly. This is the way I like to cook ahead which makes more time for me to pursue my other interests. Give this a try...see what you think.

1 c. dry navy beans

1 bundle epazote

2 c. water

3 c. vegetable broth

2 bay leaves

2 t. salt

½ t. coarse black pepper

2 t. garlic, minced

oil

1 onion, diced

3 c. carrots, sliced thin

2 c. celery, sliced thin including leaves

1 bell pepper, seeded, diced

2 c. cabbage, chopped

1 T. Italian herb mix

1 - 14.5 oz. diced tomatoes with liquid

In a large soup pot, add beans, epazote, water, vegetable broth, bay leaves, salt, pepper, and garlic. Cover, bring it to a boil, then turn it down to a simmer. In a large fry pan, add oil to then saute onion, carrots, celery, and bell pepper. Once the onions are tender, add to beans. Then layer cabbage, Italian herb mix and tomatoes on top of beans which will float to the top. This helps keep the beans under the water to cook. When the beans are tender – maybe 45 min. - ladle up into deep soup bowls and enjoy.

When I’m not simmering soup upstairs, I’m sewing cotton pocket aprons for my online shop – www.etsy.com/shop/topdrawerthreads .

Or I’m merrily crocheting cotton throw rugs torn from thrifted upcycled recycled sheets for my other shop – www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop – www.etsy.com/shop/yesdesigns – where they design and sew cotton pocket knickers made for fun and flolicsome adventures.

My older daughter has an online shop – www.etsy.com/shop/wildwovenwomen – where she works thrifted upcycled recycled yarns into luxuriant, warm winter throws and afghans.

#diabetes #topdrawerthreads #foodie #apron #vegetarian cooking #vegetarian #healthyeating #vegetarian recipes #vegan #vegan food #homecoking #easymeals #cheapandcheerful #cheapeats #cabbagesoup #italiansoup

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diabetesinsider · 5 months

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Sopa de Fideos

Just the thing to set to simmering on the stove as sunny Fall days turn to chilly winter nights. Epazote is an herb that really brings forth the flavors in bean dishes. The first time I used it in a split bean soup, I thought, "Wow! I really hit this out of the park. This really tastes great. What did I do differently?"

After some thought, it came down to the fact that adding epazote made all the difference. Locally for me, it's available in the fresh herb section of the produce department. When I can find it, I buy multiple packs drying each by hanging this wrapped with a rubber band from the cupboard pull in our kitchen. Works as well dried or fresh. I've purchased it dried but got too much stem and not the leaves which are what does the trick. Try growing your own from seed or as a friend did - they gave me a start. This recipe works well without epazote but if you can give it a try.

10 c. vegetable stock

2 c. dry beans - mayocoba or navy

1 bunch epazote (optional)

oil

1 onion, diced

1 c. carrots, sliced thin

3 t. garlic, minced

1 c. zucchini, chunks

1 - 8 oz. pkg. whole wheat pasta, broken down to 1/4's (optional)

2 - 14.5 oz. can diced tomatoes

dash salt/pepper to taste

In a large soup pot, add vegetable stock, beans, and epazote. Cover and bring to a boil. Turn down to simmer cooking for 2 hours approx. until the beans are tender. While the beans are simmering, saute the onions, carrots, and garlic until caramelized. Add to beans. When the beans are ready, add zucchini, pasta, tomatoes, salt and pepper. Once the pasta is cooked, ladle up into deep soup bowls for a warming from the inside out filling meal.

When I'm not throwing together a hearty meal for the family, I'm racing down the stairs to my sewing studio to merrily sew cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on hand knit or crocheted scarves and hats worked by me from upcycled recycled materials thrifted from my favorite sources for creative reuse materials - SCRAP PDX. Check out my online shop - www.etsy.com/shop/topdraweryarns - see what you think.

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they sew and sell funky knickers for leisure, cosplay or whatever play you get up to.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled double strands of yarn thrifted locally hand crafting supply, warm pieces including scarves, throws, and afghans.

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diabetesinsider · 6 months

Text

Pesto Parmesan Pasta

Hot...fragrant...filling...fast to fix...sounds like just the thing for a quick healthy meal for one or for the whole family. This works well with a slice of beef roast and green salad to complete this hearty meal. This also rocks just eaten on it's own. Give this a whirl tonight...

1 c. whole wheat pasta, broken - spaghetti or linguine work well

oil

1 pt. cherry tomatoes

dash salt/pepper/garlic powder

1/2 c. pesto sauce

1/2 c. pine nuts

1/2 c. Parmesan cheese shredded

1/4 c. whole wheat bread crumbs

1 T. fresh basil, ribbon cut using kitchen scissors to speed the process

Bring 3 c. water to a boil, plunge the pasta in to begin the cooking process. In a large fry pan, add oil, tomatoes, and seasonings sauteing covered until the tomatoes split. When the pasta is cooked, drain off excess water. While the pasta is still hot, add the pesto sauce, tomatoes, pine nuts, Parmesan cheese - toss well covering everything. Serve up with bread crumbs sprinkled on top. Garnish with the basil. Grab a fork and get to it...

When I'm not quickly putting together a healthy meal for my family, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or, I'm putting the finishing touches on hand knit hats and scarves worked by me from upcycled recycled yarns for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers very suitable for leisure or cosplay or whatever you get up to.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into cozy thick afghans and throws - just the thing to curl up into on a cold winter's eve.

#diabetes #topdrawerthreads #vegetarian cooking #vegetarian #healthyeating #homecooking #vegetarian recipes #pasta dish #parmesan #italiancooking #italiansidedish #pesto #pestopasta

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