Tuna Stuffed Cucumber Rounds

"a nice appetizer or great for a bit of a change up from a sandwich with soup for a light lunch"

Tuna Stuffed Cucumber Rounds

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                                 cucumber
  1                                 green onion -- finely chopped
  1                                 stalk  celery -- finely chopped
  1         tablespoon       mayonnaise
  1                                 can  tuna in water -- drained
  4                                 parsley sprigs -- chopped
  4            pinches         paprika

Trim off ends cucumber. Peel strips off cucumber leaving thin stripes of peel for colour and fibre. cut cucumber horizontally in 6 chunks. scoop out centre of the cucumber leaving enough at the bottom to hold in filling, place cucumber pieces scooped side down on paper towel to absorb excess moisture, cover and refrigerate.  Combine Tuna, mayonnaise, celery, green onion, parsley and seasoned salt, mixing until blended. cover and put in the refrigerator until just before serving. just before serving divide tuna into quarters and stuff into cucumber rounds. sprinkle with paprika


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Per Serving (excluding unknown items): 165 Calories; 7g Fat (36.1% calories from fat); 21g Protein; 6g Carbohydrate; 2g Dietary Fibre; 26mg Cholesterol; 322mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.

Lemon Mixed Bean Salad (Diabetic Friendly)

This recipe was adapted from a recipe from | Canadian Diabetes Association "Easy Green and Red Bean Salad" It is high in fibre low in sugar and has a tart citrus flavour."

Source      :"http://www.diabetes.ca/diabetes-and-you/recipes"

Serving Size: 8  
Categories  : Salad

  1          cup  frozen green beans
  1          cup  frozen wax beans
  1          15 oz can  low sodium kidney beans, canned -- rinsed and drained
  1          15 oz can  Low Sodium Great Northern Beans -- or flageolet beans rinsed and drained
  1          15 oz can  Low Sodium Chickpeas, canned -- rinsed and drained
  1          bunch  fresh parsley --  chopped
  1          whole  bell pepper -- cleaned and chopped
  2          stalks  celery -- chopped
  1          sweet onion -- chopped
  1          medium  lemon -- juiced
              zest of 1 lemon
  1/4      cup  apple cider vinegar -- (25 mL)
  1/4      cup  olive oil -- (75 mL)
                        Freshly ground black pepper
  1         tablespoon  italian seasoning

Lightly steam the green and wax beans over boiling water 5 to 6 minutes or until crisp-tender. Cool in iced water and drain. Place in a large bowl with lemon zest, parley, celery, peppers, kidney beans, great northern beans and chickpeas and mix well.

In a jar with a tight-fitting lid, shake together the lemon juice, vinegar, olive oil and pepper. Pour over the bean mixture and toss lightly to mix. Cover and chill until served.


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Per Serving : 498 Calories; 7g Fat (12.9% calories from fat); 27g Protein; 82g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 781mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Roast Beet Salad

  "It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad"

Recipe By     :adapted from Diabetic Connect Recipe
Source           :"http://www.diabeticconnect.com/diabetic-recipes"
Serving Size  : 8


  2       pounds  beets -- (5-6 medium) julienned
1/4      cup  extra-virgin olive oil
1/4      cup  apple cider vinegar -- or white-wine vinegar
  1       tablespoon  Dijon mustard or 1 teaspoon dry mustard
  1       teaspoon  honey

           Freshly ground pepper -- to taste
  1       stalk  celery -- chopped
  1       large  sweet onion -- chopped
  1       bunch  fresh dill -- chopped
           zest of one orange
           Juice of 1 orange -- juiced

    Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.

Meanwhile, whisk orange juice and zest, oil, vinegar, mustard, honey, pepper in a small bowl to make dressing.

 When the beets are cool enough to handle, slip off the skins. Cut into large match sticks and place in a large bowl. Add celery, onion, dill and the dressing; toss to coat well. Serve at room temperature or chilled.

Cover and refrigerate for up to 2 days

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Sunchoke Pickle Relish

Sunchoke Pickle Relish Recipe modified delish.com  This is the season to prepare you sunchokes (Jerusalem Articokes) for the winter and as they are very tender they don't always store to long without processing. Here is one recipe to help save the little gems for the winter
Photo Credit: John Kernick Yields: 2 quarts Total Time: 1 hr 30 min Cook Time: 30 min

Ingredients 

1/2  cups kosher salt 

1 1/4 pounds sunchokes, scrubbed and cut into small dice 

1  large sweet onion, finely diced 

1  large red bell pepper, cut into small dice 

1/2  cup dry mustard powder 

1/8  cup corn starch

1  quart apple cider vinegar 

2  cups sugar 

1  tablespoon turmeric 

1  teaspoon yellow mustard seeds 

1  teaspoon freshly ground pepper 

1  teaspoon celery seeds

Directions

1. In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.
2. Drain the sunchokes and return them to the bowl. Add the onion and red pepper and toss. Transfer the vegetables to 2 heated, sterile, quart-size canning jars.
3. In a small bowl, stir the dry mustard powder and flour with 1/2 cup of water to make a paste. In a large saucepan, combine all of the remaining ingredients and bring to a boil. Whisk in the mustard-flour paste until smooth. Simmer until thickened, 10 minutes. Pour the hot liquid over the sunchokes and tap to release any air bubbles.
4. Cover the jars (not too tightly) and transfer them to a deep pot filled with very hot water. Boil the jars for 25 minutes. Carefully remove the jars from the water and let cool.

Kale Pesto

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Yield:  2/3 Cup
Serving: 8    
Cuisine:  "Sauces and Dips"
Categories    : Gluten Free

 
     1/4         Pound  Kale
     1/4           Cup  Toasted Almonds
  2             Cloves  Garlic
     1/4           Cup  Parmesan Cheese
  2        Tablespoons  Lemon Juice
  2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Avgolemono Soup - Greek Lemon and Rice Chicken Soup

"Avgolemono Soup likely is most well known of soups in Greek Cuisine. It’s on the menus of almost all Greek restaurants and at Greek homes at most Celebrations. Once you have one bowl you'll never leave leftovers."

Recipe By     :  Ellen M. Davis
Serving Size  : 8 

  1             whole  chicken
  12           cups  water
  2             medium  carrots -- cut in half
  2             stalks  celery -- cut in half
  1             large  onion -- peeled and cut in half
  2             whole  bay leaves
  5             whole  black peppercorns
  2             tsp.  salt
  1/2          cup  rice
  3             large  eggs -- at room temperature
  1             tsp.  lemon zest
  2             medium  lemons -- juiced and strained
  1             pinch  Salt
  1/4          teaspoon  ground pepper

Add first eight ingredients to a large stockpot. Bring the water to a
rapid boil, lower heat to medium low and simmer partially covered for
approximately an hour to an hour and a half.

Remove the chicken and vegetables to a bowl and carefully strain the broth
through a fine sieve into a large bowl. Reserve Chicken for another meal.
Return the strained broth to the stockpot and bring to a boil.

Add the rice and cook, until tender about 15 minutes.

While the rice is cooking, prepare the egg-lemon mixture.

Using a whisk beat the eggs until nice and frothy. Add the lemon zest and
the lemon juice in a steady stream while continuing to whisk.

Remove soup from heat. Ladle about two cups of broth into a bowl or large
measuring cup. Whisk 1/4 of broth into the egg, then slowly add the hot
broth to the egg-lemon mixture while continuing to whisk. This will temper
the eggs and prevent them from curdling once they are added to the hot
broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for
approximately until heated through about 5-6 minutes. Be careful not to
boil as the eggs will break from the soup.

Adjust your salt and pepper to taste.


Serving Ideas : Garnish with lemon zest, parley or crumbled hard boiled eggs, It is pictured hear with a hard cooked egg halved.

 NOTES : Avgolemono Soup can be served hot or cold. It is a great opening to a delicious Greek themed dinner or a lunch with wholesome bread, cheese and olives.

Traditionally, this soup is served without the chicken meat or vegetables. You can Reserve the meat for another meal or serve on the side as you prefer.
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Per Serving (excluding unknown items): 90 Calories; 2g Fat (18.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 1134mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Chili Quesidias

Well it snowing and blowing outside, Don is out plowing highways and my son is stuck in town. Home alone again. 
What's in the fridge; one poor little bowl of left over chili, not enough for a meal but I hate to throw anything out. I don't really want a bowl of Chili tonight. Aha! I have some left over tortilla's in the freezer. Chili Quesidias
serves 2 for snack
           1 for dinner 

1 green onion chopped
4 tablespoons cheddar cheese shredded
6 tablespoons Chili (canned or homemade)
3 tablespoons salsa 

2 6-8 inch gf tortilla

Mash Chili roughly with a fork. Mix in salsa.

warm up tortillas one side only in nonstick pan on medium and remove.

Place 1 tortilla warmed side up back in the pan on medium, spread the chili, salsa mix over the tortilla sprinkle with green onion and cheese. Place other tortilla on top warm side down, press down firmly.

When the cheese starts to melt carefully flip over and press down firmly again. Cook until golden brown.

Remove to cutting board and cut in quarters and serve with salsa, sour cream and or guacamole.

for an easy batter corn tortilla see Batter Corn Tortilla (Gluten Free)  
  

Tahini (Sesame Seed Paste)

I don’t use Tahini everyday and find it a bit of premium on my budget and my refrigerator space. The price is a bit  high to have ready made in my kitchen. But then again there is no substitute for my most of favourite Middle Eastern dishes, so my solution is to make it us as I need it.

• 2 Tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 cup warm water

Toast Sesame seeds in a skillet slowly, careful not to burn. 

Add sesame seeds, oil and salt to blender and grind until smooth. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.

Note: Sesame seeds turn rancid quickly, I keep mine in the freezer.