PUMPKIN MUFFINS

As I am continuing my GI diet,  today I tried my hand in muffin making  They came out very tasty.
Yields 8 servings. Glycemic Index: Low

1 cup (125 g) flour
1/2 cup (56g) wheat bran
1 tablespoon (13g) sugar
2 teaspoons (4,8g) baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 tablespoons (30ml) vegetable oil
1/2 cup (123g) pumpkin, canned or cooked
1 egg
3/4 cup (175 ml) orange juice
1/3 cup (48g ) raisins
1 tablespoon (7g) wheat germ

Combine all ingredients except the wheat germ in a mixing bowl. Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with nonstick spray). Sprinkle on the wheat germ. Bake in a 400F (200C) or gas mark 6) oven for 10 to 15 minutes or until lightly browned.

Each: 42g water; 153 calories (27% from fat, 9% from protein, 64% from carb); 4 g Protein; 5 g total fat; 1g saturated fat; 1g monounsaturated fat; 2 g polyunsaturated fat; 26 g carb; 3g fiber; 6g sugar; 116 mg phosphorous; 88 g calcium; 2 mg iron; 136 mg sodium; 205 mg potassium; 2445 IU vitamin A; 11 mg ATE vitamin E; 9 mg vitamin C; 26 mg cholesterol

MEXICAN GRILLED SHRIMP

Glycemic Index: low;  Yield: 4 servings;  I am not very good in cooking shrimp. Finally I found a recipe which is easy to make and the result is divine (-: 

1pound (455g) large shrimp peeled
2 tablespoons (30 ml) lime juice
1 tablespoon (20g) homey
1/2 teaspoon cilantro
1/2 teaspoon cumin
1/4 teaspoon garlic powder

Combine all ingredients in a zipped plastic bag. Turn to coat shrimp well. Marinate at least 2 hours. Grill or saute until done.

Each servings:  94 g water; 140 calories (13% from fat, 68% from protein, 18% from carb); 23 g protein; 2g total fat; 0 g saturated fat; 0 g monounsaturated fat; 1 g polyunsaturated fat; 6 g carb; 0g fiber; 5 g sugar; 236 mg phosphorus; 63 mg calcium; 3 mg iron; 169 mg sodium; 228 mg potassium; 218 IU vitamin A; 5 mg vitamin C; 172 mg cholesterol

EGGPLANT AND TOMATO SAUCE

Glycemic Index: low Yield: 6 servings  It is very tasty as a pasta sauce or with meat.

 1 teaspoon olive oil
3/4 cup (175 ml) dry sherry
1 cup (160 g) onion, finely chopped
2 cloves garlic, minced
1/4 cup (25 g) celery chopped
1 cup (82 g) eggplant, peeled and cubed
1/2 cup (75 g) red bell peppers, minced
1/2 teaspoon nutmeg
3 cups (540 g) n0-salt-added tomatoes chopped
1 tablespoon (2.5g ) fresh basil
pepper to taste

In a large skillet, heat oil and sherry until bubbling. Add onion and cook for 5 minutes. Add garlic, celery, eggplant, and pepper. Cover and cook for 2 minutes. Add nutmeg, basil and tomatoes.  Bring to a boil, lower heat and simmer, uncovered for 20 minutes. Season to taste.

Each serving: 186 g water; 94 calories ( 14% from fat; 9% from protein, 76% from carb); 2 g protein, 1 g total fat; 0 g saturated fat; 1 g monounsaturated fat; 0g polyunsaturated fat; 13 g carb; 3g fiber; 7 g sugar; 43 mg phosphorous; 57 g calcium; 2 mg iron; 24 mg sodium;373 mg potassium; 585 IU vitamin A; 0 mg ATE vitamin E; 30 mg vitamin C; 0 mg cholesterol

COUNTRY RICE

Glycemic Index: low    Yield: 4 servings

 1 cup (235 ml) low-sodium chicken broth
2/3 cup (67 g) chopped green onion
1/4 teaspoon black pepper
2/3 cup (130 g) uncooked rice

Bring the broth to a boil with the green onion and pepper. Add the rice, turn down to a simmer, cover, and cook for 20 minutes.


Each serving: 91g water; 48calories ( 9% from fat, 19% from protein, 72% from carb); 2 g protein; 0g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0g polyunsaturated fat; 9g carb; 1 g fibre; 0 g sugar; 39 mg phosphorus; 20 mg calcium; 1 mg iron; 21 mg sodium; 114 mg potassium; 167 IU vitamin A; 3mg vitamin C; 0 mg cholesterol

DEER STEAKS WITH MUSHROOM SAUCE

It was delicious !! I made pasta, boiled carrots and  potatoes as side dish.

Ingredients

• 4-6 deer steaks
• Salt and pepper to taste
• 3 tbsp clarified butter or vegetable oil
• 1 tbsp chopped shallot
• ½ lb. sliced fresh mushrooms
• 1 cup of dry sherry
• ½ cup heavy cream or low-fat yogurt

Directions

Preheat 1 large skillet. Season the steaks with salt and pepper. Pour butter or oil into skillet and add steaks immediately. Brown on one side and turn over. Cook to desired doneness (preferably rare to medium rare). Transfer to platter and keep warm.

Add shallots and mushrooms to skillet. Sauté, stirring until mushrooms are soft.
Add wine and continue cooking over high heat until most of juice has evaporated. Add cream while stirring and cook down until it thickens. Pour over steaks.

BAKED BRUXELLES SPROUT

This is the best way to make Bruxelles sprout. We did not like it, however now is one of our favorite  side dish. It is  easy to make taste very good.  My daughter made it during the Christmas Holidays.

Take the Bruxelles sprout, wash it, cut it in half. Sprinkle with olive oil, salt, pepper, add garlic. Heat your oven at 375F. Put in the sprouts on a baking dish and put in the oven for 15 minutes. Take it out, mix it, and put it back in the oven for 5 to 10 minutes, till they are soft.  

CHEESE-TOPPED LEEK AND PARSLEY SPAGHETTI SAUCE

Gorgonzola and goat cheese are equally good in this dish. Choose goat cheese for a milky, tart-sweet dish and Gorgonzola for a piquant, savoury dish. Makes 4 to 6 servings.

2 tbsp / 30 ml olive oil
2 cloves garlic, minced
1/2 tsp / 2 ml salt
generous 1/4 tsp / 1 ml black pepper
2 cups / 500 ml chopped flat-leaf parsley
3 leeks (white and light green parts only) thinly sliced
1/2 / 125 ml dry white wine
1 cup / 250 ml vegetable or chicken stock (or pasta cooking liquid)
1/2 cup / 125 ml grated Parmesan cheese
2 tbsp / 30 ml butter
6 to 8 oz / 175 to 250 g fresh goat cheese or Gorgonzola cheese

In large saucepan heat oil over medium heat; fry garlic, salt and pepper for 1 minute. Stir in 1 2/3 cups  / 400 of the parsley; fry until fragrant, 1 to 2 minute. Stir in leeks; fry stirring often until leeks are very soft, 12 to 15 minutes.
Stir in wine. Cook stirring until wine has evaporated. Stir in stock; simmer for 4 minutes. Stir in Parmesan cheese, remaining parsley and butter. Serve over spaghetti. Evenly divide goat cheese or Gorgonzola to taste over top; serve immediately.  

GREEN PEPPER AND ZUCCHINI SPAGHETTI SAUCE

You can make this sauce with okra, eggplant or other green squashes instead of zucchini.

1 bunch green onions
3 tbsp / 45 ml olive oil
3 Cubanelle peppers or 2 green bell peppers, finely diced
2 stalks celery, finely diced
2 to 4 green hot peppers, seeded and finaly chopped
3 cloves garlic, minced
2 cups / 500 ml chopped peeled ripe tomatoes
3/4 tsp  / 4 ml salt
3 cups / 750 ml finely diced green or yellow zucchini
1 cup / 250 ml lightly packed torn basil leaves
Grated Parmesan or Romano cheese

Thinly slice onions, separating white and light green parts from dark green parts.
In large saucepan, heat oil over medium-high heat. Fry white and light green parts of onions.  Cubanelle peppers, celery, hot peppers to taste and garlic, stirring  until vegetables are soft and no liquid pools, about 8 minutes. Stir in tomatoes, 1/3 cup / 75 ml water and salt (if tomatoes are especially juicy, omit or reduce water). Bring to boil. Reduce heat; simmer, covered for 15 minutes.

SALATA DE PEPENE ROSU FETA SI MENTA

600g pepene rosu, fara seminte
1 tbsp suc de lime
100 g brinza feta maruntita
2 tbsp ulei de masline
menta proaspata tocata
1/2 ceapa rosie feliata
75 g masline
Se pun ceapa si sucul de lime intr-un bol si se lasa citeva minute deoarece lamaia scade din iuteala cepei. Se amesteca apoi pepenele taiat cuburi, feta, ceapa, maslinele, sucul de lime si menta; se toarna ulei de masline deasupra si se amesteca usor, se da la rece. Dupa 30 de minute poate fi servita. 

PLUM DIPPING SAUCE

Serve with duck, roast pork or chicken fingers. The sauce keeps for a year; store it in a dark, cool place, and refrigerate after opening.  Makes five 250 ml jars.


8 cups / 2 l chopped pitted prune or Damson plums
1 sweet or white onion, chopped
1 1/2 cups / 375 ml granulated sugar 1/2 cup + 1 tbsp/ 140 ml rice vinegar
1/3 cup/ 75 ml Chinese rice wine (substitute with sake or dry sherry)
4 tsp / 20 ml minced fresh ginger
3 cloves garlic minced
2 star anise
2 inch /5 cm piece cinnamon stick
5 whole cloves
optional: 4 green cardamom pods, crushed
1/2 tsp/ 2ml salt

In a large heavy-bottomed saucepan, stir together plums, onion, sugar, vinegar, 1/2 cup / 125ml water, ginger, garlic, star anise, cinnamon, cloves, cardamom (if using) and salt.
Nring to boil, stirring. Reduce heat to medium-low; simmer, stirring ocasionally, until thickened to applesauce consistency, 1 to 1 1/4 hours.
Strain plum mixture over clean saucepan through food mill or fine sieve, pushing through as much of the solids as possible.
Return plum mixture to simmer. Ladle into 5 hot sterilized 250 ml canning jars. Seal with prepared discs and bands. Process jars for 15 minutes in boiling water. Let cool on rack.

NIZZAI SALATA UJKRUMPLIVAL

serves 4

1 tonhalkonzerv
500 g fott ujkrumpli
150 g ceruzabab
200 g koktelparadicsom, kettevagva
3 ek. kapribogyo
5 ringli (ajokagyuru)
2 tojas
olivaolaj
fel citrom leve, so, bors

Talban tord ossze villaval a tonhalat. Vagd felbe a fott krumplikat. Keverd ossze a tonhalat, krumplit, ceruzababot, paradicsomot kapribogyot es a ringlit. A 3 percig fozott tojasokat hamozd meg, fagd felbe es tedd a salatara. Az olivaolajat es a citrom levevel locsold meg a salatat, hintsd meg soval, frissen orolt borssal.

GRILLED TROUT WITH TOMATO SALSA

2 field tomatoes, diced
1 cup (250ml)diced cucumber
1/4 (50ml) cup fresh bail
2 tsp (10ml) red wine vinegar or lime juice
2 cloves garlic minced
1 lb (500g) fresh trout fillets
canola oil
salt and pepper

In a large bowl, gently combine tomatoes, cucumber, basil, vinegar and garlic; set aside.
 Brush trout lightly with oil on both sides and sprinkle with salt and pepper to taste. Place trout skin side down on greased grill over high heat. Reduce heat to medium; close lid and grill, about 5to 10 minutes (depending on the thickness) or until fish is opaque and flakes easily when testedwith a fork. Remove fish with along, wide metal spatula. Serve with tomato salsa spooned over top.

APPLE & PEAR BUND CAKE WITH CARAMEL GLAZE

very very good, easy to make

serves 10 to 12

2 cups (500ml) granulated sugar
1 1/2 cups (375 ml) vegetable oil
3 eggs
2 tsp (10 ml) vanilla extract
3 cups(750ml) all-purpose flour
1 tsp (5ml) baking soda
1/2 tsp (2ml) salt
1 each apple and pear

Caramel glaze:
1/2 cup (125ml) butter
1/2 cup(125ml) packed brown sugar
2 tsp (10ml) milk

In a large bowl, using electric mixer, beat sugar, oil, eggs and vanilla until creamy. Using a wooden spoon stir in flour, baking soda and salt until well blended. Stir in apple and pear. Spoon batter into greased and floured 12 cup (3l) bundt pan. Bake at 350F (180C) for 1 to 1 1/4 hours or until cake tester inserted in centre comes out clean. Cool on a rack for 20minutes.

Caramel glaze: In a medium saucepan, combine butter, brown sugar and milk. Boil for 2 minutes while stirring. Remove cake from pan; spoon warm glaze over warm cake. Serve warm or at room temperature.