Latest Trend

The latest trend I've got going on over here is bread-making.
As in making my own bread.
Real bread.
Not in a crockpot.
Made with yeast.

It's pretty cool.

One of my goals this year is bake really good whole wheat bread. Which has not worked out quite yet. Which is why I am giving you a Rosemary Bread recipe instead.

You don't mind, right?

Now, I know you're thinking bread + diabetic = blood sugar disaster. And you would be right, my friends. Did you know we were friends? Which is why I have mostly been making bread to feed to others, taking my loaves with me to parties and dinners. That way other people's blood sugars can be a disaster.

Surprisingly, despite all of my complaining about bread-making, it's actually quite easy if you're willing to dedicate some time to it.

Rosemary Bread

by Bonnie Graham

Keywords: bake bread rosemary

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Ingredients (1 loaf)

• 3 c all-purpose flour
• 1 1/2 tsp quick-rise yeast
• 2 tbsp chopped fresh rosemary
• 1 1/2 tsp salt
• 3 tbsp olive oil
• 1 1/4 - 1 1/2 c water, depending on consistency
• cornmeal, for dusting

Instructions

1. Mix all dried ingredients together, including the yeast. Mix until well combined. You can also use your KitchenAid Stand Mixer for this.

2. Add olive oil and water. Mixing until a soft dough is formed. It might still be a little mushy. That's okay.

3. Let bread rise overnight. Yes, overnight. Or 8 - 12 hours.

4. Once bread has sat, knead bread with additional flour for several minutes until you are able to shape it into a nice round (or break it up and put it into loaf pans). Let rise an additional 30 minutes to 2 hours.

5. Preheat your oven to 450 degrees. Here's the trick. Place a cookie sheet with an oven-safe dish filled with water. Allow oven to come to temperature.

6. Dust the pan you will bake your bread on with cornmeal. Place bread on the pan and then into your oven.

7. Bake bread for 30 - 35 minutes. Bread will sound hollow when tapped or when the inside reaches 200 degrees.

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Big Dreams....

On days when I'm really distracted (and hungry), I'll plan out meals in my head. I create menus filled with hors d'oeuvres, multiple courses and fancy drinks. I know! I live a wild and crazy life! 

One day, when I grow up, I plan on hosting all my friends for a brunch at my house in the country with my trophy husband and beautiful children. And when that day comes, this is a recipe that I'll make! Which probably isn't true because I would have already made a hundred better pretend recipes in my head and discount this one.
   
This recipe is really quite versatile. It is a pancake-y, crepe-y fruit tart. The great thing about this recipe is that it's elegant looking, you can use any fruit you want, and (if you're actually able to pronounce the name) sound fancy! I had some New York State grown peaches that I wanted to use before they go bad, hence why this is a Cinnamon White Peach Clafouti.

I reduced the amount of sugar in this recipe, but you can add more if you prefer. It's only 30 grams of carbs per serving, which is pretty good for a desserty dish!



I couldn't resist a slice before cutting. Fat kid.



Cinnamon White Peach Clafouti

by Bonnie Graham

Keywords: bake dessert peaches

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Ingredients

• 3 eggs, lightly beaten
• 4 packets Truvia or 1/4 c sugar
• 3/4 c whole wheat pastry flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 c milk
• 1 tbsp melted margarine or butter
• 1/8 tsp salt
• 2 ripe white peaches

Instructions

1. Lightly beat eggs and sugar together. Add the milk and slowly incorporate the melted butter.

2. Slowly add your flour and salt. You don't want to overmix the batter as you want it to be light and airy.

3. Let the batter sit for 30 minutes.

4. In the meantime, preheat overn to 350 degrees.

5. Slice and core your peaches (or whatever fruit you are using).

6. Place pears in a greased pie pan and pour the batter on top of the fruit. Some of the fruit will float to the top while baking so don't worry too much about how you scatter them.

7. Bake for 35 - 40 minutes or until clafouti is set and slightly browned on top

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Carbaholic

Hi. I'm Bonnie and I am a Carbaholic.

It's a real problem. Especially when you're a diabetic.

Lucky for me, my addiction comes out only during a certain time of the month, if you catch my...flow. Apparently, I carb load in preparation for my period. My body is preparing, like I'm about to run a marathon. It knows it needs to store energy to survive. What's the cheesy pinterest saying? "Never trust anything that bleeds for 5 days and doesn't die."

Anyway, now that I divulged waaay more information then you ever really wanted to know about my menstrual cycle, I've been trying to find ways to feed my cravings without killing my diet (and insulin pump). And I have been failing. MISERABLY. Hello brownies!

In attempt to get back on course and still curb my carb cravings, I made these delicious, healthy chocolate muffins....and ate 3 of them for breakfast.

Cinnamon Chocolate Muffins

by Bonnie Graham

Cook Time: 16 - 18 minutes

Keywords: bake dessert breakfast snack low-carb cinnamon oats

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Ingredients (12 muffins)

• 1 3/4 c oats
• 2 eggs
• 3/4 c unsweetened cocoa
• 1/2 c unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper (optional - if you want it spicy!)
• 1/2 c plain yogurt
• 1/2 tsp cream of tartar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 c water
• 1/4 c stevia extract cup or 3/4 c sweetener of choice
• 1/2 c chocolate chips

Instructions

1. Preheat oven to 350 degrees. Line a muffin pan with foil cupcake liners (paper ones will stick) or spray tin with cooking spray.

2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. Alternatively, you can use oat flour and mix everything in a mixing bowl once the oats are ground.

3. Place mixture in a bowl and stir in the chocolate chips

4. Place muffins tins in the oven for 10 minutes. After 10 minutes, you can choose to remove the muffins from the oven and add some extra chocolate chips on top, but it's not necessary.

5. Continue to back for an additional 4-7 minutes or until a toothpick comes out clean.

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Ashamed No More

Remember the days when Ramen was its own food group? It could be eaten at any point in the day, but was usually consumed at 3 AM after you realized the $1 pizza shop's line was too long.

Ah, Ramen. It was glorious.

Until you "grew up" and realized that Ramen is probably one of the worst things you can ever possibly eat. You might has well take shots straight up from your salt shaker with a chaser of MSG. While you would never admit to actually eating Ramen as a mature adult, we all know you have a packet of it hiding in the back of your pantry closet. No need to be ashamed. There's a way of classin' up that 49 cent square.

By tossing the seasoning packet altogether and making your own flavorful broth, you can enjoy that Ramen any time of day. Though if you wanted to try it out at 3 AM, I wouldn't hold it against you.

DIY Ramen

by Bonnie Graham

Cook Time: >20 minutes

Keywords: soup/stew ginger sriracha eggs spinach

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Ingredients (2 servings)

• 1 packet of ramen, any flavor
• 3 - 4 garlic cloves, chopped
• 1 inch piece of ginger, finely chopped
• 1 tbsp sriracha, or to taste
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 2 cups vegetable broth
• 12 shrimp, optional
• 2 cups baby spinach or kale
• 2 - 3 scallions, chopped
• 2 eggs
• 1 tbsp sesame seeds

Instructions

1. Heat the garlic and ginger in a pot over medium heat until fragrant and slightly brown.

2. Add sriracha, soy sauce, vinegar, sesame oil, and broth. Allow to come to a boil.

3. Begin to preheat a frying pan for your eggs over medium heat. Fry your eggs to your desired doneness.

4. Once the broth has come to a boil, add your noodles and spinach. Reduce to a simmer and cook until the noodles are tender.

5. As the noodles come to the end of their cooking time, add your shrimp and cook until the shrimp are curled and pink, approximately 2 - 3 minutes.

6. Once everything is cooked, fill your bowl with the ramen mixture. Top with an egg and garnish with scallions and sesame seeds.

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Love/Hate

I have a love/hate relationship with bread. I love it. It hates me.

Forget that it makes my blood sugar skyrocket. The real problem is that I want to make it. It does not want to be made by me. Every (yeast) bread I make falls flat. Literally. They never rise!

Maybe I should take it as a sign. Maybe it's the universe trying to tell me something. Maybe it's because Jerry didn't let me pick that used breadmaker up off the sidewalk that would have forever changed my bread-making ability. I just have not been able to make a good, solid yeast bread that we could use for everyday sandwiches instead of breadcrumbs (since my breads are usually a messy crumble).

Until now....

Breadmaker, schreadmaker. I've gots my crockpot, yo! Yes, my crockpot. It has helped me produce some damn good bread without even turning on my oven!

And Jerry wanted to get a breadmaker. Pssssh.

Whole Wheat Crockpot Bread

by Bonnie Graham

Cook Time: 3 hours

Keywords: slow-cooker bread

Ingredients (1 loaf)

• 1 c warm milk
• 1 tbsp olive oil
• 2 tbsp honey
• 1/4 tsp salt
• 1/2 package active dry yeast
• 1 tsp vital wheat gluten (optional)
• 1 1/2 c whole wheat flour, divided
• 1/3 to 1/2 c all-purpose flour

Instructions

1. Grease a loaf pan or other baking pan that will fit inside your crock-pot.

2. Combine milk, oil, honey, salt, yeast, dough enhancer, 3/4 cups wheat flour and 1/3 cup all-purpose flour. With a handheld mixer, mix at medium low speed for 2 minutes.

3. Gradually add remaining wheat flour. Mix until completely combined. Unlike other bread recipes, dough should remain sticky.

4. Pour dough into greased baking vessel. Place into crock-pot and cook on high for three hours.

5. For a more browned top, put the bread loaf under the broiler for 1 to 2 minutes or until desired brownness is acquired.

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Dirty Veggies, Part 13

Dedication. That is what I have to the farmer's market.

Despite the freezing temperatures and swirling snowflakes, I (proudly) made my way through the market yesterday. There was part of me that wasn't going to go. It was too cold. Too rainy. Too snowy. But then I thought those vendors who drive down (or up) from their farms to set up shop in weather that is too cold, too rainy, and too snowy. I figured if they could do it all day long, I could do it for the 15 minutes it takes for me to park, shop, and leave.

I am also in storage mode since winter has made its early arrival and feel I need to take of advantage of the last few weeks of the market that I can! Which also, of course, means that I have bought an abundance of squash again this week! Which also means that there will be a squash recipe at the end of this post. Yay!

This week's round-up:
1 spaghetti squash - $2.35
1 butternut squash - $1.45
1 1/4 lbs Brussels sprouts - $2.45
5 large parsnips - $2.25
1 large head of kale - $2.25
5 onions - $1.50
1 head of garlic - $1.25
Total: $13.50

Onwards to the recipe!

I am always looking for new ways to use spaghetti squash. It's fine plain with butter and cheese. Better with tomato sauce. But I was really trying to think of something even more creative then the usu. That's when I thought of Spaghetti Squash Gratin! It was actually quite good. And low carb!

Until Hurricane Sandy came and I had to let it go to waste. Or force myself to eat 2 pounds of squash gratin! It was good, but it wasn't that good.

Sage-Infused Spaghetti Squash Gratin

by Bonnie Graham

Cook Time: 1 1/2 hours including roasting

Keywords: bake vegetarian low-carb spaghetti squash sage

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Ingredients (6 - 8 servings)

• 1 large spaghetti squash, roasted
• 1 c milk
• 2 garlic cloves, smashed and peeled
• 3 tbsp all-purpose flour
• 1 tbsp unsalted butter, melted
• 3 - 4 tablespoons grated Parmesan
• 1 to 2 anchovy fillets, chopped
• 4 - 5 chopped fresh sage leaves
• Coarse salt and ground pepper
• 1/2 c almond meal mixed with 1/4 c nutritional yeast (or use bread crumbs)

Instructions

1. Preheat oven to 400 degrees. Cut squash in half and place face down on a cookie sheet. Roast for 40 - 45 minutes or when squash is soft. Let cool. Reduce heat to 350 degrees.

2. In a small sauce pan over medium heat, whisk milk, butter, cheese, anchovies, and sage until combined and anchovies are brown up.

3. Shred spaghetti squash with a fork. Add to a greased 2-quart baking dish.

4. Pour milk mixture of the squash and mix to combine.

5. Top gratin with almond meal mix or breadcrumbs.

6. Bake for 25 to 30 minutes. You can also place gratin under the broiler for a few minutes to brown up the top.

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Oats, It's What's For Dinner

I know, I know, you're thinking "What crazy, ridiculous meal do you want us to eat now?!"

It's just oats. For dinner. But not in that desserty, fruity, breakfasty way you usually eat oats.

No, my friends. Oats in a cheesy, savory, comforting kind of way.

As you can imagine after having spent a magical (yes, magical) 10 days in Europe, drinking Sangria, eating tapas, and enjoying beautiful views, my first day back to work was a tough one. You're feeling bad for me, aren't you? I know. Poor me. All the calm I had experienced on my trip immediately melted away as soon as my ass hit the desk chair.

When I came home from work that first day, all I wanted was a big ol' bowl of something comforting. And a bottle of wine. To myself. That box of Annie's Mac and Cheese taunted me from the pantry, but I thought to myself, "Self, you need something slightly more nutritious (and less carby) then a box of mac and cheese."

This is where savory oats came in! Savory oats are something I have seen before on a few of the blogs I frequent. Seemed a little weird, but I like weird. It actually turned out to be delicious! It reminded me of risotto.

Which you will not agree with now that I suggested it. But you would have thought so too had I not said anything. You're so bratty.

Topped with homegrown tomatoes and left over roasted veggies

Savory Oats

by Bonnie Graham

Keywords: entree vegetarian oats smoked paprika

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Ingredients (2 servings)

• 1/2 c regular oats
• 1 c water
• 1/2 c milk
• 1/2 tablespoon olive oil
• 2 tablespoon nutritional yeast (the cheeze factor or you can use parmesan)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• dash of tumeric (for color)
• salt and pepper

Instructions

1. In a medium pot, mix together al your ingredients over high heat until it starts to bubble.

2. Once bubbling, reduce heat and let cook for several minutes, adding a little bit extra milk if needed.

3. Prepare toppings of your choice while oats continue to cook.

4. Plate up and enjoy your bowl of oats!

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To Carb or Not to Carb?

That is (most often) the question.

On my home from work the other night, as I sat in two hours of traffic because some jackhole in a tractor trailer decided to take on an overpass on the Bronx River Parkway, I thought about what I would make myself for dinner. I ran through the list of ingredients in our fridge, playing with the different, satisfying combinations that could be my meal. I remembered that we had flour tortillas.

Hmm...flour tortillas, flour tortillas....I can make a burrito! Yes, a veggie/bean burrito with sour cream and melted cheddar cheese. Sold, my friends!

Then, the question that almost always comes next...how well did I eat today and is it worth the carbs?

Sometimes, yes, it really is worth the carbs. That piece of cake? That cup of fro-yo? Definitely worth it.
That whole wheat and flax tortilla? Meh, not so much.

Having already decided on a Mexican-American style meal, I needed to re-group....focus...plan out my other options. Making dinner is serious business in these parts! That's when I decided on the Burrito Bowl Salad. Basically, I was taking everything that I would have stuffed into my burrito, tossed it into a bowl, and ate it with a fork instead of my grubby, little hands.

It worked out quite well. No additional insulin required. Yay me!

Burrito Bowl Salad

by Bonnie Graham

Keywords: salad vegetarian beans tempeh tomato

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Ingredients (1 big-ass salad)

• 1 1/2 c black beans
• 1 c fresh corn kernels
• 1/2 c red scallions, sliced
• 1 large tomato, diced
• 1/2 c low fat cheddar cheese, shredded
• handful of mint (or cilantro or parsley), chopped
• 1/2 package of tempeh, sliced into 1/4' pieces
• 3 tbsp of taco seasoning, divided (preferred Trader Joe's)
• salt and pepper, to taste
• 1/2 c sour cream

Instructions

1. Toss your sliced tempeh with a little bit of oil and 2 tbsp of taco seasoning, or enough to coat. Heat frying pan over medium heat and add tempeh slices.

2. Toss all ingredients, except for the remaining taco seasoning and sour cream, into a bowl.

3. Pan fry tempeh until a light golden brown. Allow to cool for a few minutes.

4. In a separate bowl, mix together sour cream and remaining taco seasoning. Use this as your dressing.

5. Add cooled tempeh and enjoy your "burrito."

* Indicates that produce was grown locally throughout NY, NJ, and PA.

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