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.

Thursday, October 27, 2016

TURKEY STEW WITH (OPTIONAL) DUMPLINGS

Dumplings are not thought of as a "diabetic" food. However, if made properly and eaten in a small quantity you can have them from time to time. Of course everything said to a diabetic about diet means you have to take into consideration your own blood sugar readings. This recipe is perfectly fine for a diabetic who controls their disease as these are made with a whole-grain flour and fat-free milk. I would not recommend it for a diabetic whose blood sugar readings are out of control.

4 celery ribs, cut into chunks
8 medium-size carrots, cut into chunks
1 cup chopped onion
1/4 cup butter
1/4 cup olive oil
2 cans (10.5-oz) beef consomme
4 2/3 cups water, divided
1 1/2 tsp salt
1/4 tsp black pepper
3 cups cubed or shredded cooked turkey (may substitute chicken)
2 cups frozen cut green beans
1/2 cup white whole-wheat flour
2 tsp Worcestershire sauce

In a Dutch oven, heat butter and olive oil; saute carrots, celery and onion approximately 10 minutes to crisp tender. Add 4 cups of the water, consomme, salt and pepper. Cover pan and cook over low heat until the vegetables are tender. Add the turkey and green beans; cook another 5 minutes.

In a bowl, combine the flour, Worcestershire sauce, and the 2/3 cup water; stir or whisk until smooth; stir into the stew. Bring stew to a boil and reduce the heat, replace cover and simmer 5 minutes.

Dumplings (if using):
1 1/2 cups white whole-wheat flour
2 tsp baking powder
3/4 tsp salt
2 tbsp minced parsley
1/8 tsp poultry seasoning
3/4 cup fat-free milk
1 egg

In a bowl, combine flour, baking powder and salt; stir in the parsley and poultry seasoning.

In a separate small bowl, combine the milk and egg; stir into the flour mixture just until moistened. Drop by 
tablespoonfuls onto the simmering stew. Cover and simmer 10 minutes. Remove lid and continue to simmer another 10 minutes.

Yield: 12 servings.
Note: File Photo