Decadent Diabetic Presents: “Riced” Cauliflower!

One of the first things I missed after being diagnosed with Diabetes was rice, too many carbohydrates for MY budget. Then I found the answer.


Will the wonders of what you can do with cauliflower never end?
This very simple preparation takes the place of rice on your plate for amazingly few carbohydrates for a very large serving. It has a similar texture to rice but a different flavor that substitutes perfectly!

You can do this with a box grater but it works best and most quickly with a food processor.

I like to add a tsp. of one herb (tarragon, basil, dill, thyme, etc.) to the butter to give the “rice” a light flavor.

Decadent Diabetic Presents: “Riced” Cauliflower!

Serves 2
Prep time 10 minutes
Cook time 8 minutes
Total time 18 minutes

Ingredients

  • 3 cups cauliflower florets (about 1-2" each)
  • 2 tablespoons butter
  • 1 shallot minced (OR 2 scallions minced)
  • 2 clove of garlic (grated or minced very fine)
  • 1/2 cup low sodium chicken broth

Optional

  • 1 teaspoon herb of your choice
  • 2 tablespoons white wine

Directions

Step 1. Pulse the cauliflower in a food processor until it resembles kernels of rice (this can also be done on the large side of a box grater (Add 6 minutes to prep time if using box grater).
Step 2. Melt butter in a large (12”) frying pan.
Step 3. Add the shallot or scallions and cook until just wilted.
Step 4. Add the garlic and stir to combine.
Step 5. Add the cauliflower, salt, pepper, and herb of choice.
Step 6. Continue to cook over medium high heat for 3- 4 minutes.
Step 7. Add the chicken broth and wine.
Step 8. Cook at medium heat until all the liquid is absorbed into the cauliflower.

Decadent Diabetic – Apple/Cranberry/ Walnut Upside Down Cake

Neither I, nor the dozen people I asked had eaten one of these upside down cakes in years.  It is very 1960-1970’s but so homey and good I thought I would bring back this version to tempt the palate of my fellow Diabetics.

Note: I LIKE TO USE AN 8 INCH SPRING FORM PAN WELL SPRAYED TO AVOID STICKING. Remember the bottom of the pan, becomes the top of the cake so make it look pretty! *I leave it out overnight **CAKE NEEDS THIS FOR MOISTURE.

Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.

Decadent Diabetic – Apple/Cranberry/ Walnut Upside Down Cake

Serves 6

Ingredients

  • 1/2 stick Butter (+ 2Tbsp. (divided) (I use Balance blend 50/50 OR I can’t believe its not butter sticks) at room temperature*)
  • 1/4 cup Vegetable Oil
  • 1 cup Granulated Sugar Substitute (+ 1/4 Cup (divided))
  • 2 Large Eggs (At room temperatures)
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Sour Cream (low fat is OK, but NOT fat free)
  • 1/2 teaspoon Cider Vinegar
  • 3/4 cups All Purpose Flour (You can replace up to 1/4 the amount with whole wheat flour)
  • 1 cup Toasted Nuts/Walnuts (Cooled & Divided - 1/2 Cup & 1/2 Cup)
  • 2 tablespoons Cinnamon (Divided)
  • 1 teaspoon Ginger (Optional)
  • 1/4 teaspoon Nutmeg (Optional)
  • 1/8 teaspoon Ground Cardamom (*If you can find it)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda (1/2 into dry mix, 1/2 into sour cream mix)
  • pinch Salt
  • 1 Apple - Sliced Thinly ((INGREDIENTS BELOW FOR TOPPING/BOTTOMING)
  • 1/2 cup Cranberries (Chopped Roughly)
  • 1/4 cup Remaining Sugar
  • 1 tablespoon Remaining Cinnamon
  • Remaining Butter

Directions

Step 1. Pre heat oven to 350 Degrees.
Step 2. Dry Mixture
In a food processor:
Combine ½ cup nuts, salt, and ¼ cup flour. Pulse until the nuts are totally pulverized. Add ¼ cup more flour, and spices. Pulse until combined. Add final ¼ cup of flour, baking soda and powder and pulse until combined. (I often do this a day ahead),
Step 3. Wet Mixture
Easiest if you have a stand mixer+
Cream the ½ stick of butter and 1 cup of the GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl
Add vanilla
Add remaining ½ tsp. of baking soda to sour cream and stir.
Step 4. Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.
Step 5. When the wet and dry ingredients are combined, Cut a piece of parchment paper or waxed paper to fit the bottom of the springform pan. Arrange the apples on a circular pattern.
Step 6. Combine the cranberries, the remaining:
-Sugar substitute
-Cinnamon
-Nuts
-butter
Sprinkle over the apple slices.
Step 7. Spoon the batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.

Step 8. Allow to cool for about ½ hour on a rack. Cover with a plate and invert the cake onto the plate. Remove the springform pan and the paper. Sprinkle with a little cinnamon.

 

Each serving has approximately 13g* Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

 

Decadent Diabetic – Baked Zucchini Pancakes Recipe

In my culture, (New “Yawk” melting pot) pancakes are a big deal. I don’t mean that dough- like pillow served with “maple” syrup or savory pancakes made from potatoes, spinach or other veggies. They are served as a side dish to meats like Pot Roast and roasted poultry. Often they are fried. A few years ago around the Jewish Holiday Chanukah, I saw a recipe for potato “latkes” that were baked. I tried them and they were delicious and as light as air. This recipe below uses Zucchini in place of the potatoes and I love them just as much  Since you are not frying them they have less calories so an indulgence of a dollop of good sour cream seems to be in order.

Diabetic Baked Zucchini Pancakes Recipe

Serves 3
Prep time 35 minutes
Cook time 15 minutes
Total time 50 minutes

Ingredients

  • 2-3 Medium Zucchini (About 1 pound)
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Finely Chopped Shallots
  • 2 Large Eggs (Beaten)
  • 4-6 tablespoons Flour (Carb count based on 4 Tbsp. Flour)
  • 1 teaspoon Baking Soda
  • 2 tablespoons Plain Bread Crumbs (or Matzo Meal)
  • 2 tablespoons Grated Parmesan Cheese

Directions

Step 1. Grate the zucchini in a food possessor or on a box grater using as coarse a blade as you have.
Step 2. Place the grated zucchini in a sieve over a bowl, toss with the kosher salt and allow to “weep” for 20 minutes.
Step 3. Remove the zucchini from the sieve and place in a clean kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid.
Step 4. Start with 4 tablespoons of flour and combine the beaten eggs, pepper, shallots, the breadcrumbs or matzo meal, Parmesan cheese and baking powder.
Step 5. Let the mixture sit for 10- 15 minutes. Add the grated zucchini and mix to thoroughly combine.
Step 6. You can stop now and cook later (up to 1 day) or Preheat oven to 425 degrees.
Step 7. Cover a large baking sheet with parchment paper, oiled foil, or a silicone pad. Spoon tablespoons of the mixture on to the sheet and flatten with the back of the spoon to about ¼ inch thick.
Step 8. Bake for 12 minutes, turn over and bake for 5-6 minutes more until golden brown.
Step 9. This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it.
Step 10. * Carbohydrate count depends on how much flour you NEED to use. The drier the zucchini, the less flour you will need. Matzo meal absorbs more moisture than bread crumbs.

Each serving has approximately 13g* Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-lime-tart-recipe/#sthash.wztlLGNn.dpuf

Decadent Diabetic – Lime Tart Recipe

In the fall and winter, KEY LIMES ARE USUALLY AVAILABLE. They are a little sweeter and have a really special taste. They are, however a pain to zest and squeeze. I think the flavor though is worth the extra work.

Below are the ingredients listed first for the crust and then for the filling.

Diabetic Lime Tart Recipe

Serves 6
Prep time 35 minutes
Cook time 25 minutes
Total time 1 hour

Ingredients

  • 9-10 " Tart Pan w/ a removable bottom (FOR CRUST)
  • 3/4 cups Flour
  • 1/4 cup Toasted Nuts (Either Almonds or Walnuts)
  • 1/4 cup Granulated Sugar Substitute
  • 1 pinch Salt
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon Baking Powder
  • 4 tablespoons Butter or Margarine
  • 1 Large Egg
  • 8oz Package Cream Cheese at room temp (FOR FILLING-reduced fat is ok but not fat free)
  • 2/3 cups Granulated Sugar Substitute
  • Juice AND Zest of 2-3 Limes (about 7 tablespoons)
  • 3 Large Eggs
  • If you are using KEY LIMES you will need about 8-9 of them

Directions

Step 1. Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it back together with your fingers. Refrigerate for 15-20 minutes before filling.
Step 2. Beat cream cheese in the bowl of a food processor or electric mixer until smooth.
Step 3. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated.
Step 4. Add eggs one at a time beating well after each addition.
Step 5. Add the lime juice BUT NOT zest of the limes. Beat until well mixed. BY HAND stir in the zest.
Step 6. Pour into the crust and bake at 350 for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.
Step 7. Serve garnished with a few lightly sweetened Blueberries or strawberries or raspberries.

Each serving has approximately 12g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-real-cauliflower-salad-recipe/#sthash.ipnHmX3I.dpuf

Decadent Diabetic -REAL Cauliflower Salad Recipe

It is NOT fake or substitute anything… Are you tired of using substitutes for something you really want to eat? So many times you see a recipe for Diabetics that is a substitute for the “real” thing. Mashed cauliflower started out that way but has now become this wonderful side dish that is so good on its own that the original intention of “fake” mashed potatoes has been wiped from my mind. It is the same thing with this cauliflower salad. The cauliflower has a subtle taste that adds more to the salad than an “old” potato ever could.

This is my base recipe. If you like chopped egg or pickles add them in. After all, you need to make it your own.

Note: This recipes only gets better the next day.

Because no two cauliflowers are the same size, and some people like their salads wetter some like it drier these recipes are in proportions to ¼ cup of mayonnaise rather than in exact measurements. Make this your own by playing with the proportions.

Have a look on my website: www.thedecadentdiabetic.com for the warm Alsatian (German/ French) version, pictured, using bacon and vinegar to flavor the salad. Either way, enjoy, be happy, be Decadent!

Diabetic Cauliflower Salad Recipe

Serves 1 Cup
Prep time 20 minutes
Cook time 4 minutes
Total time 24 minutes

Ingredients

  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Apple Cider Vinegar
  • 1-2 stalk Celery (Chopped)
  • 1/2 Red Pepper (Chopped)
  • 1 teaspoon Fresh Dill, chopped (You can use 1/2 tsp. dried)
  • 2 teaspoons Fresh Parsely (Chopped)
  • 1 Small Shallot, thinly sliced (OR 2-3 scallions, sliced)
  • Salt and Pepper to Taste

Directions

Step 1. Bring a pot of salted water to a boil (I add a tsp. sweetener to the water)
Step 2. Mix all of the sauce ingredients together in a bowl.
Step 3. Cut Cauliflower into florets (about a ¾ inch flower)
Step 4. Boil cauliflower for 3 minutes and drain. Add to sauce. Stir and allow to cool before refrigerating.
Step 5. *If you really HATE dill, leave it out. But, it gives the most amazing zing to this dish!

Each serving has approximately 10g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-simply-elegant-pork-roast-recipe/#sthash.cDMLUS4A.dpuf

Decadent Diabetic – Simply Elegant Pork Roast Recipe

Note: You can use pork Loin or Tenderloin for this dish. While elegant it could not possibly be simpler to prepare.

**The pork can sit in the marinade in the refrigerator over night. The leftover make a great cold pork sandwich!

Diabetic Simply Elegant Roast Pork

Serves 3-4
Prep time 5 minutes
Cook time 1 hour
Total time 1 hours, 5 minutes

Ingredients

  • 1-2lb Pork Roast
  • 3 tablespoons Ariston (or any syrupy Balsamic Vinegar)
  • 3 tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons Herbs de Provence
  • 1 Medium Shallot (Minced)
  • 2 Garlic Cloves (Grated or Minced)
  • Salt and Pepper to taste

Directions

Step 1. Combine Pork and all ingredients in a bowl and refrigerate covered for at least 1 hour but even better overnight.
Step 2. Preheat oven to 425. Place Pork in a baking dish (lined with foil) sprayed with PAM.

Step 3. Roast for 10 minutes and then lower the heat to 350.
Step 4. Roast for 40 minutes more until the internal temperature of the pork reads 160.
Step 5. Cover and allow to rest in a warm place for 10 minutes.
Step 6. Slice and serve (if you like) with a compound butter made with the same herbs you used to marinate the pork.

Each serving has approximately 0g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-cranberry-relish-sauce-recipe/#sthash.T4zdvrNk.dpuf

 

Decadent Diabetic – Compatible Lavash Chips Recipe

I remember how much I missed salty – crunchy after I was first diagnosed as a Diabetic. I was lucky to have the nutritionist from my local “stupidmarket” introduce me to Joseph’s Lavash. Suddenly the clump of tuna and shreds of lettuce on my plate became something I actually wanted to eat, a sandwich! Taking it a step further, I developed this “chip” recipe to have with my soups and as a reduced carbohydrate snack. Regular pita chips have been around for years but most pita has too many carbohydrates, at least for me. Give these a shot. I think you will love them as much as we do. Just a warning: like any chip these Diabetic compatible chips are high in sodium and fat. My young Type 1 friends are crazy for these. They help make them and me feel like everybody else!

Preheat oven to 400

Note: I serve these with soup in place of bread or crackers. But just by themselves the crunchy salty taste is a great substitute for chips.

PER EACH SHEET OF LAVASH

Diabetic Compatible Lavash Chips

Serves 32 chips
Prep time 10 minutes
Cook time 4 minutes
Total time 14 minutes

Ingredients

  • 2 tablespoons Olive Oil
  • 2 tablespoons Dry herbs (to taste - Your choice: oregano, basil, thyme, rosemary)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion Powder
  • 2 tablespoons Grated Parmesan Cheese

Directions

Step 1. Combine seasonings, cheese and olive oil. Using a pastry brush, spread over the uncut sheet of Lavash.
Step 2. The Lavash is a rectangle. Place the rectangle so the longest sides are left and right.
Step 3. Cut in equal quarters and cut each quarter in 8 equal pieces to make a total of 32 chips.
Step 4. Bake at 375-400 degrees for 3 minutes, rotate and bake 2-3 minutes longer.
Step 5. WATCH LIKE A HAWK it burns very, very fast.
Step 6. Cool on rack.
 

Each serving has approximately 8g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-chicken-pot-pie-recipe/#sthash.HehTo5ay.dpuf

Decadent Diabetic – Grilled Cheese Sandwich Recipe

Sometimes, especially on a cold and dreary day, there is nothing that can lift the spirits like a gooey hot grilled cheese sandwich (samich).

Swiss cheese, Muenster and cheddar all work as well.

Sealing the edges well is key to the success of this recipe

 ADDITIONS

You can use SARA LEE LIGHT WHOLE WHEAT instead of the Lavash just add another 9 carbs. Who would blame you if you added a slice of ham or some bacon or tomato? If you really want to be grown up and truly Decadent, Use Brie for the cheese an add smoked salmon.  You will not believe just how Decadent this is AND it only has 10g. carbs!

Diabetic Grilled Cheese Sandwich Recipe

Serves 1
Prep time 7 minutes
Cook time 8 minutes
Total time 15 minutes

Directions

Step 1. Butter the outer 1 inch edge of the Lavash.
Step 2. Looking at the Lavash as a piece of paper, place the cheese in the middle section. Fold up the bottom section of the Lavash and press the edges to seal.
Step 3. Fold the top section over the bottom two and press to seal. Butter the ends of the package and fold up to totally enclose the package.
Step 4. Brush with remaining butter.
Step 5. Over medium heat, cook the sandwich, folded side down until brown and flip over to brown the other.
Step 6. Remove to plate, cut in half and allow your spirits to rise.

Each serving has approximately 14g Net Carbohydrates (with American Cheese).

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

 

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-berry-cream-tart/#sthash.kfo0Yp09.dpuf

Decadent Diabetic – Chicken Pot Pie Recipe

Chicken Pot Pie

Soup, stew, and bread all in one! By using fresh carrots, green beans and the spices for flavor, and eliminating the potatoes and peas from the recipe, I was able to keep the net carbohydrate count down. I make the filling and sauce in big batches and freeze it. *Can be done in advance.

Chicken Pot Pie

Serves 4 Pies
Prep time 1 hour
Cook time 1 hour
Total time 2 hours

Ingredients

  • 3/4 cups Flour (FOR CRUST)
  • 1/4 teaspoon Granulated Sugar Substitute
  • 1 pinch Salt
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Dry Dill Weed (Optional)
  • 1 teaspoon Chopped Parsley (Optional)
  • 1 heaped tablespoon Parmesan Cheese (Optional)
  • 4 tablespoons Butter or Margarine (Very cold)
  • 1 Large Egg
  • 3 Chicken Breasts Cooked (FOR FILLING)
  • Salt and Pepper to taste
  • 1 tablespoon Olive Oil
  • 2 Medium Carrots (Peeled and Diced)
  • 1/2lb Fresh Green Beans
  • 1 Red, Orange, or Yellow Bell Pepper (Diced)
  • 1/2lb Mushrooms (Sautéed in 2 Tbsp. Butter)
  • 1 Medium Onion (FOR SAUCE: Diced roughly)
  • 2 Cloves Garlic (Grated or finely minced)
  • 1/2 cup Milk or Cream
  • 2 tablespoons Butter
  • 1 cup Chicken Stock
  • 2 tablespoons Flour
  • 1 teaspoon Dry Tarragon
  • 1/2 teaspoon Dry Basil
  • Salt and Pepper to taste

Directions

Step 1. For the crust:

In the bowl of a food processor pulse the dry ingredients to mix. OPTIONAL: If you wish to flavor the crust, add the optional ingredients.
Cut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits. Add egg and continue to pulse until the dough forms a ball that revolves on the blade (possible you may sometimes have to add 1-2 tbsp iced water to make this work)
Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes or over night.
Step 2. For the chicken:

Preheat oven to 350

Use chicken breasts with the skin and the bones still on. Season with salt and pepper and drizzle with oil. Cook for 45 minutes. Let cool, remove skin and bones and cut into bite sized chunks.
Step 3. For the filling:

In a bowl combine chicken with green beans, bell pepper, and mushrooms
Step 4. For the sauce:

Melt butter in a saucepan. Add the onions and cook over medium high heat until lightly golden brown. Add the garlic and flour and cook for 1-2 minutes. Add the seasonings and SLOWLY add the chicken stock, STIRRING SO NO LUMPS ARE FORMED. Add the seasonings. Cook for 3-4 minutes until thickened.
Step 5. ASSEMBLY:

Preheat oven to 350

Remove crust from the refrigerator for about 10 minutes

Place the filling into two ovenproof dishes. Spoon the sauce over the filling.

Cut the crust into two equal pieces and roll out on a flowered surface.
Place crust loosely over the pies. Cut a steam hole in the center.

Bake at 350 for 35-40 minutes until the filling is bubbly and the crust is light brown.

Each serving has approximately 15g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/decadent-diabetic-cranberry-relish-sauce-recipe/#sthash.WOTyCMLr.dpuf

Decadent Diabetic – Berry and Cream Tart

Your turkey can dry out, your stuffing can burn, you can forget the vegetable and all your guests will remember is this dessert.

Berry and Cream Tart

Serves 6 Slices
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour

Ingredients

  • 3/4 cups Flour (Ingredients Below for CRUST)
  • 1/4 cup Toasted Almonds
  • 1/4 cup Granulated Sugar Substitute
  • 1 pinch Salt
  • 1/4 teaspoon Cinnamon
  • 1 tablespoon Hershey’s Special Dark cocoa powder
  • 1/2 teaspoon Baking Powder
  • 4 tablespoons Butter or Margarine
  • 1 Egg
  • 3 Large Eggs (Ingredients Below for FILLING)
  • 1 tablespoon Corn Starch
  • 1/2 cup Granulated Sugar Substitute
  • 1/3 cup Low Fat Sour Cream (*NOT Fat Free)
  • 1-2 Brandy (*Optional)
  • 1 teaspoon Vanilla Extract
  • 1/2 pint Raspberries, lightly sweetened (*Do NOT cook berries)
  • 1/2 pint Blackberries, lightly sweetened (*Do NOT cook berries)

Directions

Step 1. CRUST: In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture.
Step 2. Add cold butter and pulse until butter is well distributed in the flour mixture.
Step 3. Add the egg and pulse until mixture forms a ball on the blade. (Sometimes you will need to add a little water to make it form the ball).
Step 4. Remove dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
Step 5. FILLING: In the same processor combine GRANULATED SUGAR SUBSTITUTE and eggs. Whip on high speed until combined. Add sour cream, brandy and vanilla and mix until well combined. Taste for balance of flavor.
Step 6. Roll out dough on a floured surface to form a crust about the 50% larger than the size of an 8 inch tart pan. Spray pan all over and press the dough into it. (don’t panic, it always falls apart a little. Just press it into place).
Step 7. Pour filling into pan. Sprinkle with almonds and GRANULATED SUGAR SUBSTITUTE and dot with butter
Step 8. Bake at. 350 for 30 minutes until crust is browned and custard is set.
Step 9. Sprinkle the berries with 1-2 tablespoons of Granulated sugar substitute and arrange in concentric circles until tart is filled.
Step 10. * Sliced almonds & GRANULATED SUGAR SUBSTITUTE for a topping

Each serving has approximately 14g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

– See more at: https://www.diabeteswellbeing.com/spinach-stuffed-mushrooms/#sthash.PV86LOWG.dpuf