Diabetic Recipe of the Week: Salad Bar Stir-Fry

Makes: 3 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 9 minutes
Ingredients
2 tsp. canola oil
2 garlic cloves, minced
2 scallions, minced
1 Tbsp. peeled, grated fresh ginger
1/2 cup sliced red onion
1 cup red pepper slices
1 cup green pepper slices
1 cup sliced or shredded carrots
1 1/2 cups broccoli florets
3/4 cup low-fat, reduced sodium chicken broth, divided
2 Tbsp. lower-sodium soy sauce
2 Tbsp. rice vinegar
1 Tbsp. brown sugar
2 tsp. cornstarch
1/4 tsp. dried red chili flakes
2 Tbsp. roasted unsalted peanuts or toasted unsalted almond slivers
Preparation
1. Heat the canola oil in a heavy skillet or wok over medium-high heat. Add the garlic, scallions, and ginger, and stir-fry for 30 seconds.
2. Add the red onion and stir-fry for 3 minutes. Add the red and green pepper strips and carrots, and stir-fry for 4 minutes. Add the broccoli and stir-fry for 1 minute. Add 1/4 cup of the chicken broth, cover, and steam for 3 minutes.
3. Meanwhile, in a small bowl or measuring cup, mix the remaining chicken broth, soy sauce, rice vinegar, brown sugar, cornstarch, and chili flakes.
4. Uncover the pan and add the sauce. Toss gently for about 1 minute to coat the vegetables with the sauce. Garnish with the peanuts and serve.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Roasted Winter Vegetables

Makes: 14 servings
Serving Size: 3/4 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
2 cups peeled, cubed butternut squash (about 3/4 lb., 1 1/2-inch cubes)
2 cups peeled, cubed turnip (about 3/4 lb., 1 1/2-inch cubes)
2 cups chopped sweet onions (Vidalia, if available)
2 cups peeled, sliced carrots (1-inch thick rounds)
2 cups peeled, sliced parsnips (about 1/2 lb., 1-inch rounds)
2 cups peeled, cubed rutabaga (about 3/4 lb., in 1-inch cubes)
12 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/3 cup finely chopped fresh parsley
1 Tbsp. minced fresh thyme
Preparation
1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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