Philly Cheese Steak Sandwich

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                                  PromiseT Gluten Free 3 seeded Wholgrain Sandwich Roll or submarine     roll   -- loaf Italian bread or 1 loaf French bread
     1/2            lb             round steak -- sliced wafer thin,
  1                                  onion -- (thinly sliced)
  1                                  green bell pepper -- (thinly sliced) (optional)
  4          teaspoons        cream cheese with chives and onions -- (minced)
     1/2            lb            provolone cheese slice -- (thinly sliced)
                                     olive oil -- (for grilling)
                                     salt and pepper

    Heat a griddle or a large saute pan over medium-high heat.

    When hot, cover bottom with olive oil.

    Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes.

    Add the garlic, salt and pepper, and cook for about 30 seconds.

    Then, push the mixture off to one side of the griddle.

    Add the meat to the hot part of the griddle.

    Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

    Mix the meat and the caramelized onions and bell pepper together.

    Divide into 4 portions, and top both portions with the cheese to melt.

    If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.

    Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.  When the cheese is melted, and with 1 or 2 spatulas,, and serve immediately

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Per Serving : 475 Calories; 24g Fat (45.7% calories from fat); 30g Protein; 35g Carbohydrate; 9g Dietary Fibre; 75mg Cholesterol; 826mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Tuna Melt Light

A modern lighter twist on Grama's tuna melt

Tuna Melt Light

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 6    
Categories    : Sandwich                        Snack

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can            tuna in water
  1              stalk            celery -- chopped fine
  1                                  onion -- chopped fine
  1                                  carrot -- shredded
  6                                  100% Whole Wheat Sandwich Thins Rolls
  4             ounces          cheddar cheese -- shredded
  3          teaspoons        light mayonnaise
     1/4         bunch         parsley -- chopped

In a medium bowl, mix tuna with carrots, onion, celery, parsley and mayonaise. Blend with a fork

Split bun into halves, and spread tuna mixture on the on both sides of the bun Top cheese.

Place sandwiches under broiler or in toaster oven until the cheese melts


Per Serving : 226 Calories; 8g Fat (15.6% calories from fat); 17g Protein; 81g Carbohydrate; 6g Dietary Fibre; 28mg Cholesterol; 398mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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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Toyuq kotleti - Chicken cutlet

"Tasty Azerbaijani chicken cutlets made with chickpeas rather than
breadcrumbs or potato."

Recipe By     : Ellen M. Ennis Davis
Country of origin: Azerbaijani
Categories    : International

Serving Size  : 8    

  6           4 oz  boneless skinless chicken breast half -- minced
  1           small  onion -- chopped  roughly
  1           medium  carrot -- grated
  1           can  chickpeas
  1           large  egg
  1           cup  fresh cilantro -- chopped
  1           teaspoon  ground coriander
  1           teaspoon  dill seed
  1           teaspoon  ground turmeric
               salt and pepper to taste
               olive oil

Drain and rinse chickpeas, put into a food processor with onions, herbs and seasonings

Mix the chickpea mixture with the minced chicken, carrot and egg.

With wet hands shape into rissoles and the size of  a small potato

Place rissoles on a greased cookie sheet and cover with plastic wrap and refrigerate for 1 hr.

Preheat oven to 350°F

Remove  plastic wrap and brush rissoles with olive oil

Bake for 20 minutes

Turn rissoles and bake another 20 minutes

Serve with Kartof Kukusu - potato and herb omelet, potatoes and other
garnishes.

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Per Serving (excluding unknown items): 205 Calories; 3g Fat (14.4%
calories from fat); 26g Protein; 18g Carbohydrate; 5g Dietary Fiber; 73mg
Cholesterol; 73mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 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)  
  

Vichyssoise aux fines herbes - Herb, Potato and Leek Soup

A creamy rich potato leek soup, enhanced with the herbs, serve hot or cold.

A garnish of fresh shredded parmesan really enhances the herbs.

Serves 4-6

4 medium russet potatoes, peeled, cubed

1 litre stock (vegetable or light stock)

3 cups water

3 large leeks (white and pale green parts only), chopped

1/4 cup minced fresh chives or green onion tops

4 tablespoons fresh parley or 4 teaspoons dried, crumbled

3 tablespoon minced fresh dill or 3 teaspoon dried dill weed

1/2 cup dairy sour cream, or creme fraiche.

1/4 cup fresh parmesan cheese, shredded

Chopped fresh chives or green onion tops

Bring first 7 ingredients to boil in heavy large saucepan, over high heat. Reduce heat to medium-low and simmer until potatoes are very tender. Transfer 2 cups of soup to blender and puree, add sour cream and stir. Return puree to pot, season with salt and pepper. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)

Ladle soup into bowls. Garnish with shredded parmesan and chopped chives. Serve hot or cold.

Cremini Mushroom Soup

Cremini Mushrom Soup

Serves 4

1 1/4 1-1/4tsp tsp (6 mL) pepper
2 2tsp tsp (10 mL) vegetable oil
12 12oz ozcremini (340 g)mushroommushrooms, sliced
1 1/4 1-1/4cups cups(300 mL) beef stock,

1 1large oniononions, chopped
4 4cloves garlic, minced
3/4 3/4tsp tsp (4 mL) dried thyme

2 tablespoons rice flour
1 1/2 1-1/2tsp tsp (7 mL) balsamic vinegar or red wine vinegar
2 2tbsp tbsp(25 mL) butter

1 can evaporated milk

Heat skillet to medium heat, add onion, garlic and thyme; cook, stirring occasionally, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 8 minutes or until lightly browned. Sprinkle mixture with the rice flour and stir until well mixed. Pour in stock mixture, and balsamic vinegar; bring to boil, stirring to scrape up brown bits from bottom of pan. Simmer for about 5 minutes or until slightly thickened, stir in milk. Remove from heat; stir in butter until melted. Serve hot.

GREEK CHICKEN WRAP WITH MEDITERRANEAN DIP

GREEK CHICKEN WRAP WITH MEDITERRANEAN DIP

Servings: 4
For the dip
1/4 cup mayonnaise
2 ounces feta cheese, crumbled
2 tablespoons sour cream
2 medium pepperoncini pepper, seeds removed and chopped
2 cloves garlic, minced
2 teaspoons drained capers
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon hot sauce
1/4 teaspoon black pepper
1/2 tablespoon fresh parsley, chopped
For the wraps
4 10" Brown Rice tortillas
2 cups cooked chicken, shredded
1 cup canned artichoke heart, drained and chopped
1/2 cup roasted red pepper
1/4 cup pepperoncini peppers
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
4 cups spinach, washed & drained

To make the dip, place ingredients (mayonnaise to parsley) in a food processor fitted with the metal blade. Process about 1 minute, until thoroughly mixed. (Note: The mixture will not be completely smooth because of the feta.) You will have about &frqac12; cup of dip. If not using immediately, cover and refrigerate for up to one week.

To make the wraps, warm the tortillas in the oven or microwave to soften, then lay on a flat work surface. Spread one side of each tortilla evenly with about 2 tablespoons of the dip. Place ½ cup of the shredded chicken in the center of each tortilla. Top the chicken with artichoke hearts, roasted red peppers, pepperoncini peppers, cucumber, red onion, and fresh spinach leaves, dividing evenly between the four tortillas. Fold the sides of each tortilla toward the center over the filling. Start at the bottom, roll away from you, like a log, pressing the rolled portion firmly while rolling and tucking in the sides as you go. Cut in half and serve.