Greatest Recipes

4 tb Vegetable oil

4 ea Garlic cloves

2 tb Soy bean paste

1 ea Yellow onion, quartered

4 c Bean sprouts

1 ea Red chili pepper, sliced

3 ea Tomatoes, quartered

4 tb Green onions, chopped

4 tb Cilantro, chopped

Heat the oil in a wok & stir-fry the garlic & bean paste for 1 minute. Add the onion, bean sprouts, chili & tomatoes. Cook for 2 minutes, stirring frequently. Garnish with green onions & cilantro. Serve hot.

3 c Skim milk

3 tb Honey

1 c AM Bits-O-Barley

AM Wheat Germ Butter Honey or maple syrup The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley in a heavy sauce pan. Bring to a boil and cook, stirring constantly for 15-20 minutes. Pour into a 9″ x 9″ x 2″ oiled pan and refrigerate. The

next morning, cut the mixture into two inch squares, coat with wheat germ and fry in butter until lightly browned and heated through. Serve with more honey, syrup or butter. Source: Arrowhead Mills “Bits-O-Barley” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1 md Carrot, diced

1 1 1/2″ piece daikon, diced

1/4 lb Fresh mushrooms, chopped

5 oz Winter melon, cubed

1 Green bell pepper, diced

6 c Weak vegetable broth

4 tb Vegetable oil

1 ts Ginger, chopped

2 tb Miso

1 1/2 tb Cornstarch

1/2 ts Salt

1/2 ts Pepper

1 tb Soy sauce

———————————-GARNISH———————————- 1 Green onion, chopped

Prepare the vegetables. Put the first four vegetables in a pot with the stock & bring to a boil. Cook over medium heat for 15 minutes. Add the green pepper during the last two minutes. Drain & reserve the stock. Heat the oil in a wok over high heat. When very hot, add the ginger & miso & stir-fry for a couple of seconds. Dissolve the cornstarch in 1 c of the leftover stock & add it to the wok with the salt, pepper,

soy sauce & cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or until the liquid thickens. Place in a serving dish & sprinkle with green onion before serving. LEFT OVER STOCK: Put left over stock in a soup pot over medium heat & bring to a boil. Add some sliced pressed tofu (1/2 lb should do) & add salt & pepper. Sprinkle in some green onions & cilantro leaves.

3 c Thinly sliced cabbage, red

-or green 1 t Sugar

1/4 t Salt

A few sprinklings of nutmeg 1 c Heavy (whipping) cream

1 c Fresh bread crumbs

Preheat oven to 350′F. Spray a shallow baking dish - such as a pie pan - with non-stick baking spray. Spread the sliced cabbage around in the dish as evenly as possible. Scatter sugar, salt and nutmeg over the cabbage and pour in the cream. Top with bread crumbs in as even a layer as you can make it. Bake at 350′F. for 45 minutes.

NOTE: This is a very flexible dish. It can bake for an hour at 325′F. or a half-hour at 375′F., so it can go into the oven with something else. You may also substitute evaporated skimmed milk for the heavy cream if butterfat is a concern for you, although the dish will not be quite as pleasing in that case. Nutritional analysis per serving: 236 calories; 16.2 grams fat (9.2 grams saturated fat; 62 percent of calories come from fat); 54.3 milligrams cholesterol; 264 milligrams sodium.

1 lg Bunch broccoli;

1 tb Lemon Juice;

(I use apple cider vinegar) 1 tb Water OR

-Sugar Free lemon-line soda; Sub. sweetener to equal 1 ts (if desired) Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch “trees.” Simmer gently about 12 minutes covered with water. ( I prefer to steam). Drain. Mix lemon juice, liquid, and sweetener. Trickle over broccoli. Heat the lemon mixture to keep the vegetable warm. Food Exhange per serving: 1 VEGETABLE EXCHANGE Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O’Brion and her Meal Master

1 lb Fresh carrots; cut in 1/2″

-slices 1 1/2 ts Crystakube froctose;

1 ts Dijon-style mustard;

1 ts Curry powder;

2 ts Walnut oil;

2 tb Raisins;

2 tb Chopped fresh parsley;

In a large saucepan, bring 1″ of water to a boil. Place carrots in a vetgetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g: Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master