Colorful Bean Soup

This is a time-saving recipe in total time spent, not fast cooking. For the proper flavor, Trinity is required. This recipe eliminated over-night soaking of dry beans and constantly watching over cooking of beans. 

Colorful combination in Midea Pressure Cooker.

Ingredients:
1 cup mixed beans from Whole Foods Bulk Bin #6721
1/2 cup pinto beans
3 cloves garlic, finely chopped
1/3 stalk celery, finely chopped
1/4 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 onion, finely chopped
1 medium ham hock
1/2 tsp ground pepper
1/2 tsp ground cumin
1/4 tsp chili powder
2 medium bay leaves, crushed
6 cups water

Directions:

1. Make the Trinity in a pan - sauté all vegetables in 1 tbsp of Olive Oil over medium heat until onion turns translucent. Not in the Midea pot, because it would make it bottom really sticky and hard to clean.
2. Rinse dried beans, no soaking required. 
3. Place Trinity in Midea Pressure Cooker with ham hock, rinsed beans, spices and 6 cups of water. Watch the level on the pot, make sure it is below Max line. 
4. Follow the instruction and set to cook 40 minutes on Bean/Chili setting.
5. When ready, remove contents from pot. 
6. Season with sea salt. I put 1 tsp because ham hock is already salted.

This is one delicious and healthy high-fiber soup, great for people with diabetes.

Low GI Cookies

This is a recipe for healthy and delicious oatmeal raisin cookies with lots of fibers and very low sugar. Great for people watching their A1C and stay on the low Glycemic Index (GI).

The energy you get will be burned from chewing them. 

Ingredients:

7 tbsp soften butter
1 tbsp molasses
5/8 cup Splenda
1 egg
1/2 tsp Vanilla
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cup Quaker oats
1/4 cup raisins
1/4 cup dried fruits (chopped dates, apricots, etc)

Directions:

1. Cream butter & Splenda in mixing bowl
2. Mix wet ingredients (molasses, egg, vanilla) into bowl
3. Mix dry ingredients (flour, baking soda, cinnamon) into bowl
4. Turn in oats, raisins & dried fruits into bowl
5. Form dough in 1 tbsp measuring spoon
6. Bake at 375° 10-12 min or until golden brown
7. Cool 5 minutes on cookie sheet, remove to cooling plate, after cooling, place in plastic container to store.

Yields 28 cookies @ 3 gram carbs & 6 gram fiber per cookie
Originally posted on Facebook 6/19/10

Low-Sodium Coleslaw

This is my instant slaw recipe - skipping the marinate.

Got to love it when it's fast. Faster than driving to KFC.

6 cup shredded cabbage
1 tbsp shredded carrot
1 cup mayo
2 tbsp vinegar (prefer apple cider vinegar)
2 tbsp oil
1 tbsp Splenda
1/2 tsp celery salt
Dash of ground pepper

1. Sprinkle celery salt on vegetables and rub until soft.
2. Stand for 10 min
3. Squeeze out excess liquid. (If too salty, rinse with drinking water and squeeze out the liquid.)
4. Mix in other ingredients.
5. Toss well.
6. Refrigerate for an hour or marinate overnight.

Sugar-Free Vietnamese Pickles

If you like the taste of daikon pickle at a Vietnamese restaurant, you could try this recipe without worrying about raising your blood sugar.

Ingredients:
1 cup carrot strips
1 cup daikon strips
1 tbsp salt
2 tbsp Splenda
1 cup vinegar
1 tbsp fish sauce
1 cup water

Refreshing flavor to enjoy at anytime

Directions:

1. Rub the salt on carrot and daikon and let stand for 30 minutes. 
2. Rinse off the salt with drinking water. 
3. Drain completely. 
4. Pour the rest into container 
5. Toss frequently 
6. Ready to serve in 2 hours; better tasting pickles takes overnight

Originally posted on pbase.