Diabetic, Low-Fat Ham & Bean Soup

1 cup sliced green onion
1 cup diced celery
1 large clove garlic, minced
1/2 tsp. dried thyme leaves
4 cups. low-sodium chicken broth
3 cups. water
1 can (15oz.) cooked cannellini beans (white kidney beans) or navy beans
2 ozs. uncooked elbow macaroni
1/2 lb. lean ham, diced
1/8 tsp. freshly ground pepper
1/4 cup chopped fresh parsley
2-3 drops hot red pepper sauce

     In a large saucepan sprayed with nonstick spray, stir-fry green
onion, celery, garlic and thyme over medium-high heat for 2-3
minutes, until tender. Add broth and water. Bring to a boil.
Meanwhile, puree half the beans at a time in a blender or food
processor. Add macaroni, ham, pepper, parsley, hot pepper sauce and beans to boiling soup stock. Simmer, covered, for 30 minutes. Makes 5 servings.

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     Leek and Corn-Stuffed Peppers

10 medium green or red bell peppers, or a combination
2 tablespoons olive oil
4 large leeks, white and palest green parts only, chopped and well rinsed
2 tablespoons minced shallots
2 cloves garlic, minced
4 cups cooked corn kernels, preferably fresh
1/4 cup fine bread crumbs
1/4 cup minced fresh parsley
1 teaspoon dried summer savory
1 teaspoon ground coriander
salt and freshly ground pepper to taste
wheat germ for topping
paprika for topping
 

Preheat the oven to 350 degrees.
     Carefully cut away the top stems of the peppers and remove the seeds. Cut a very thin slice from the bottoms so that the peppers can stand. Arrange, standing snugly against one another for support, in 1 or 2 very deep casserole dishes or a roasting pan.
     Heat the oil with 2 tablespoons of water in a large skillet. Add the leeks, shallots, and garlic. Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender.
Stir in the remaining ingredients except the toppings. Cook, stirring, another 5 minutes.
     Distribute the stuffing among the peppers. Top each with a sprinkling of wheat germ, followed by a dusting of paprika.
Cover the casserole or roasting pan and bake for 40 to 50 minutes, or until the peppers are tender but still firm enough to stand.
Arrange in a circle on a large platter, serve a rice dish in the center.
 Serve at once.

 

     Mosaic Cookies

4 (1 ounce) squares semi-sweet chocolate
3 tablespoons margarine
1 teaspoon vanilla extract
1 pinch salt
1 egg white
1 cup confectioners' sugar
1/2 pound rainbow colored miniature marshmallows
1 cup chopped walnuts
3/4 cup graham cracker crumbs


Directions
1: Melt the chocolate squares and margarine together. Stir in the vanilla and the pinch salt.
2: Beat the egg white and slowly add the confectioners' sugar. Blend well.
3:Stir in the chocolate mixture, the marshmallows and the chopped nuts. Blend well.
4: Shape mixture into a log shape and roll firmly in the graham cracker crumbs. Refrigerate.
5: Slice log when ready to serve.

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     Puerto Rican Beef Stew

3 tablespoons vegetable oil
1 1/2 pounds stewing beef, cut into 1 1/2-inch pieces
1 large onion, chopped
3 large garlic cloves, chopped
1 tablespoon chopped fresh parsley
4 fresh thyme sprigs or 1 teaspoon dried, crumbled
4 bay leaves
2 tablespoons all purpose-flour
2 14 1/2-ounce cans beef broth
2 cups dry red wine
4 large potatoes, cut lengthwise into quarters
3 large carrots, cut into 3/4-inch pieces
1/2 pound green beans, trimmed, halved Chopped fresh parsley

     Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic to pot and sauté 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 minutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.
     Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes. Transfer stew to large bowl. Garnish with chopped parsley and serve. Makes 6 Servings

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