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On my mom and I's Italian vacation back in May, I discovered a new love: risotto. A delicious Italian rice dish that's full of flavor and tailored to my own tastebuds. On the cruise, I had two types of risotto. My favorite was mushroom and spinach risotto which combines two of my favorite ingredients anyway.

 

I generally don't choose rice as a side dish or main ingredient. I'm more of a pasta or potato kind of girl. However, I do enjoy a nice dish of brown rice every now and then. So I'm not exactly opposed to rice, but not exactly enthralled at the idea.

 

So risotto was kind of a shock at how much I do enjoy it. Enough to even take an attempt at cooking it a few nights ago. For a first experience, it turned out pretty good so I thought I'd share the recipe with you.

 

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When I was a teenager, I spent a lot of time with my aunt and uncle. Both my parents were working full time jobs with a long commute. My brothers had their own social life. So I spent my free time watching movies, riding around the neighborhood, and enjoying the company of my closest aunt and uncle.

 

There are a lot of things that I remember about those days. Great conversations at the dining table with my aunt about my family, its history, and my dreams. My uncle taking care of me when I sprained my ankle. And meals. A big part of our time together included meals made together.

 

My favorite was Shepherd's Pie, which my aunt would make fairly often because it was one of my favorite dishes at their house. Tonight, I'm making my first ever Shepherd's Pie for Marvin and I. I wanted to share the recipe with you guys since it's really one of my all time favorite dishes.

 

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My son's baptism is this coming weekend and I've been wracking my brain trying to come up with the perfect menu. At first, I was thinking go easy, buy everything. Then I switched to the idea of save money, make it yourself. Now I've settled on buy some, make some.
What to make, and what to buy? I was going to buy a cake, then I thought it's a quick and easy bake, just pick up a mix and voila, its practically done for you. But then I realized the mixes probably have so many chemicals and preservatives in them, not to mention my arch rival white flour.
So I went online, hoping to find a mix at Whole Foods or Trader Joe's and instead I found a recipe for a natural yellow cake mix, and I had all the ingredients in the house. (READ MORE)

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I love to cook. In the spring and summer, I like to try out different salads. In the fall and winter months, my kitchen is brimming with bubbling pots of soups and stews. So today, with a dusting of snow on the ground and football on the TV, it seemed like the perfect day to make chili.
Ever since I was diagnosed with diabetes--and especially now that I'm that I'm trying to lose weight--healthy cooking has become a priority. I've learned a few tricks for keeping full on the fewest calories and carbs, like drinking lots of water, substituting a relaxing cup tea for dessert and filling up on lots of veggies. (READ MORE)

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I modified a recipe from the Hungry Girl website for a low sugar eggnog and found it very acceptable. It has nearly the same taste and mouth feel as the lite eggnog I've been drinking. It may be a bit late for this year's holiday season, but there's still New Year's.
The original recipe is here. My version is below.
Low Sugar Eggnog

6 C 1% milk 1 Tbsp vanilla extract 1 small (4-serving) package Jell-O Sugar Free Fat Free Instant Pudding mix, Vanilla 6 no-calorie sweetener packets (like Splenda) 1 tsp Mace (or nutmeg) (optional) 6 oz dark rum or 1 tsp rum extract (READ MORE)

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My parents are coming over for dinner tonight. I have a reputation, among my father anyway, of being a good cook. So whenever Dad comes over, I feel obligated to make something nice for him. The one requirement: It must be gluten-free.

In my summer quest to try new foods, I've discovered quinoa (pronounce keen-wa). It's a whole grain and complete protein. I wasn't quite sure what to do with it, so I did a google search, checked out some recipes and came up with my own toasted quinoa salad.
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There's no such thing as a single "diabetes diet". -- Diabetes proverb.

 

One of the challenges in preparing food -- or treats -- for a group of people is accommodating everyone's likes, dislikes, and dietary restrictions. Sometimes this is straightforward -- a packaged salad with OU (U in a circle) markings will be acceptable to most observant Jews; similarly, a vegan-certified product will work for most types of vegetarians. Preparing the same food from scratch poses other issues. If all my ingredients are kosher pareve (non-dairy, non-meat) but I cook those ingredients in a pot that once held pork roast, that food is no longer acceptable as kosher -- it has been "contaminated" by whatever molecules of pork that might have remained in that pot (even after a thorough washing).

 

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I love eggnog. Just adore it, and the fact that it's only available 6 weeks a year only adds to its allure.
The full fat full sugar, richest, yummiest version has about 60 calories an ounce. That's without the rum or the bourbon.
Even the "light" version has 26 grams of carbs in 4 ounces, 25 of them from sugars. As usual the light refers to low fat, not low carb.
I've looked around for a healthier recipe. There are a lot out there. Let me eliminate about 60% of the recipes by saying I don't want soy milk in mine. I know, I know, soy milk is so yummy and healthy and yada, yada, yada, but I just don't like it.
I saw a couple recipes that use sugar free vanilla pudding in lieu of eggs and cream to thicken. I'm going to try that one. (READ MORE)

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Many of us have been a-twitter about World Diabetes Day, bringing attention to the epidemic proportions of Type 1 and Type 2 diabetes and the Big Blue Test. Seattle had a bike ride as did Victoria, BC. Philadelphia had an event at the Temple University School of Podiatric Medicine. Those of us in the New York City area celebrated with a huge D-Meetup and pizza party. The indefatiguable Allison set things up in a Midtown office building. At its peak, over 20 Type 1s, Type 2s, and Type 3s gathered to enjoy each other's company and take part in the Big Blue Test.

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A hot topic around my office--and in my email inbox--is food. If we're not talking about what's for lunch or dinner by 9 a.m. something's wrong.
My cooking is driven by few things--mainly time and ease. I'm like a four-ingredient cook. If it takes more than about 20 minutes of prep and actual cooking, I likely won't do it. While I like baking more than cooking, baking still has to be quick and easy. It's that whole patience thing that I lack.
A few days ago I was at a friend's house for dinner. She made an incredible chicken dish, good enough to make at home. But when she started rattling off the recipe, I lost interest--too many ingredients=too much to do. (READ MORE)

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