Cooking 'N Prepping

I've been spending too much time in the kitchen again in an attempt to get my blood sugar level lowered.

I don't know why but it seems I have to work so much harder than anyone else I know with diabetes just to drop my glucose levels even slightly. Alas, that means getting back on the food kick. It takes so much time to manage diabetes properly but I'm learning it is oh so necessary.

I've read along the way that dandelion leaves are good for you so I purchased some this week and decided to make a salad.  It thought it was quite good and plan to make it again.

Dandelion-Beet-Romaine Salad

Ingredients:

• washed and shredded or torn romaine lettuce leaves
• washed and torn dandelion leaves
• washed, peeled and chopped baby beets
• washed and shredded green cabbage
• washed and shredded pear
• raw pumpkin seeds

Dressing: 

• few spoonfuls of hot mustard
• few splashes of apple cider vinegar
• a few drops of honey 

Place all vegetables in a large bowl. Use as much of eat of the vegetables as you would like. Shake together the dressing and toss the vegetables together. Sprinkle the pumpkin seeds on top and enjoy.

Note: The dandelion leaves and the beets can have a strong taste so the honey in the dressing and the pear in the salad help to balance the flavours.

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I made a roast chicken with heirloom (colourful) baby carrots and chick peas. Some of the chicken was for Friday's lunch. For dinner I made stir fried chick peas/cabbage/zucchini/garlic, curry chicken and couscous. Usually I like curry chicken but today I'm afraid it didn't sit well with me. My digestive system is sensitive and there are some days I cannot stomach certain foods. I think I need to start on a course of digestive enzymes and see if it helps.

I'm not quite sure what is on the menu for Saturday. I'm thinking a lunch of lentil soup and for dinner some boiled yams and the rest of the curry sauce. Somewhere in there will be a green salad or at least some spinach mixed into the lentils.  I'm also preparing some dried kidney beans to make a stew for Sunday or later in the week.

The weather was nice today but I didn't have the energy to start planting the garden or put up the new patio table. That will have to come a bit later.

Brussels sprouts and kale starter plants.

I hope you all have a wonderful weekend.

Refrigerator Pickles

Ingredients

6 small to medium whole beets (use similar size beets so they cook at the same time)
2 small onions
1/4 cup sugar
1/4 cup vinegar
1/4 cup olive oil
sprinkle of cinnamon

Directions

Wash and rinse the beets until all traces of dirt are gone.  Place beets in large heavy pan and cover with water over medium-high heat. Bring to a boil and reduce heat to medium.  Cover and cook until fork tender (about 30-40 minutes depending on the size of your beets).  Remove from heat and drain. Let beets cool then peel or slice off the skin after removing the ends of the beets.  Slice the onions too and mix beets and onions together in a bowl.

I love the deep colour of beets. This is the colour of the water after you've boiled the beets. Be careful about spilling the water on anything you don't want stained.

In a cup add the sugar and pour in vinegar until the cup is half full. I've estimated the amount. Next pour in the oil until all the sugar and the liquids measure about 3/4 of a cup. Stir well and sprinkle with cinnamon. Just a few dashes will be enough. Now taste the mixture. You can add more sugar, vinegar and/or oil to taste. Pour liquid mixture over the beets and onions and mix well.

Store in the refrigerator overnight. This will let the beets and onions "pickle" and become flavoured before eating.  It is best to use an old pickle jar to marinate these pickles so you can shake them every now and then to make sure they marinate well. I didn't have an old pickle jar so I'm using a glass container with a seal proof lid.  These won't keep long so eat and enjoy!

This container isn't quite large enough for my beet mixture but it has a seal proof cover and I will be able to shake the vinegar mixture around from time to time to marinate the beets and onions.

This recipe is a variation of my mom's quick pickles.  Sometimes she would whip these up at Christmas but mostly she would make them when she wanted a sweet - sour taste with wild meat. I know most beet pickle recipes call for a boiled brine.  I recommend finding a recipe with a boiled brine if you want to keep your pickles in the refrigerator for a few months. This recipe is good if you hope to eat up your pickles quickly or you don't have any pickles on hand and you are craving for some!

Harvest is Nearing

My beets are still small; about 1 inch or so in diameter.

The corn is doing well. I think the squirrels will like these.

I LOVE celery. They are great for soups and stock.

I will try this kale in my juicer soon! Should be nutritious.

My Hungarian yellow peppers. Not quite sure how to use these but will look on line for some recipes.

My sweet cherry red peppers. These are cute.

My cherry tomatoes are ripening as well though I have more green ones than red ones. They should be ready for salad soon.