2 tsp butter
2 tsp Splenda Brown Sugar Blend
3/4 tsp curry powder
1/4 tsp ground cumin
1 lb carrots, scraped and sliced about 1/8" thick
1/4 tsp salt
dash of freshly ground black pepper
3/4 cup water
2 tbsp chopped fresh flat-leaf parsley
In a large nonstick skillet, over medium heat, melt the brown sugar blend with the butter, curry, and cumin; cook, stirring, for a minute. Add the carrots, salt, pepper, and water. Cover skillet and bring to a boil; reduce heat and simmer 7 to 8 minutes or until carrots are tender.
Remove lid from skillet and simmer briskly, stirring often, for about 5 minutes until the liquid is reduced to a couple of tablespoonsful. Sprinkle with the parsley.
Yield: 4 servings
Note: I suggest serving this as a side dish to a lean protein item.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.