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  • 1 can full fat coconut milk
  • 1 can chickpeas, drained
  • 1/2 onion, diced
  • 1 cup broccoli, frozen
  • 1 zucchini, diced
  • 2 teaspoons olive oil or coconut oil
  • 1/2 tablespoon fresh ginger, minced
  • 1 teaspoon each, garlic powder, curry powder, turmeric
  • pinch of cayenne pepper (optional)
  • salt and pepper to taste

Coconut Chickpea Curry

This Thai curry is quick to make and way better than takeout! You’re gonna want to cozy up with a bowl…

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  • 2 large eggplants, about 2 pounds
  • 1 egg white
  • 4 tbsp olive oil
  • 2 large onions, peeled and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 4 eggs
  • 1/2 c. chopped parsley (optional)
  • 1/4 tsp ground saffron, dissolved in 1 tbsp hot water
  • 4 tbsp fresh lime juice
  • 1 tsp baking powder
  • 1 tbsp all-purpose flour
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper

Eggplant Kuku

Among the many gifts my husband gave me when we were first married was a stack of 20 cookbooks. All were…

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  • 1 lb sweet peppers or 2-3 bell peppers, assorted colors, chopped
  • 1 English cucumber, diced
  • 8 oz fake crab, chopped (any protein source can be substituted here, try: canned tuna, canned salmon, tempeh, tofu, or shredded chicken)
  • ¼ red onion, diced
  • ¼ c. light mayonnaise
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried dill

Cucumber, Pepper, Fake Crab Salad

As I’ve mentioned before, I don’t love the cold. I don’t love winter. I don’t love the lack of fresh produce…

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  • 1/2 tsp. lemon crystals
  • 1/2 tsp. lime crystals
  • 1/4 c. hot water
  • 1/2 c. white wine
  • 1/4 c. jalapeno juice from a jar of pickled jalapenos
  • 1 1/4 tsp. minced garlic
  • 2 1/2 tsp. liquid mesquite smoke flavor
  • 1 lb. raw shelled deveined shrimp
  • 1 large onion, trimmed, quartered, cut into 1/4" slices
  • 1 green bell pepper, trimmed, seeds removed, cut into 1/4" strips
  • 1 tsp. salt
  • 2 TBS. olive oil or vegetable oil
  • Flour tortillas
  • Assorted toppings: lite sour cream, shredded Colby-Jack cheese, salsa or picante, pico de gallo, guacamole

Shrimp Fajitas

I know that many of you can relate to this experience. You are sitting at a Mexican food restaurant, waiting for…

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  • 6 TBS. Vegetable oil, divided
  • 2 lbs. cubed beef stew meat
  • 2 lg. white onions, chopped 1/2" pieces
  • 6 + 4 c. water
  • 1 tsp. black pepper
  • 1 1/2 tsp. turmeric
  • 4 15-oz. cans dark red kidney beans, drained
  • 2 bunches fresh cilantro, cleaned, picked over, large stems removed and then chopped finely
  • 2 bunches fresh green onions, trimmed and chopped
  • 3 c. dried parsley flakes
  • 3 TBS. dried fenugreek (may be found at a Middle Eastern grocery store or online; called Shanbalileh in Farsi)
  • 3-4 dried limes (limou-omani in Farsi, found at Middle Eastern grocery store or online) (pierced a few times with a fork)
  • 2 tsp. salt
  • Serve with Basmati rice
  • With the condiment Mast-O-Khiar or plain yogurt on the side
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Nutrients
  • Calories: 280
  • Carbohydrates: 25
  • Fat: 15
  • Protein: 18
  • Per 8-oz Serving:

Persian Fresh Herb Stew – Gormeh Sabzi

As we continue to explore international foods that are good for diabetic eating, I am happy to share one of my…

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  • 3 c. cooked chicken meat, chopped into 1/2-in. pieces (from a rotisserie chicken, or 3 lg. boneless skinless chicken breasts that have been simmered in water until done)
  • 2 c. cooked waxy potatoes (red or yellow), peeled, cut into 1/2-in. cubes
  • 1 c. frozen or canned peas
  • 3/4 c. chopped dill pickles
  • 4 hard-boiled eggs, chopped
  • 1/2 c. mayonaisse
  • 1/4 c. Italian vinaigrette salad dressing
  • Salt & pepper to taste
  • Sliced pickles, green olives, and red pepper or pimento (or other vegetable slices) for decorating
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Nutrients
  • Calories: 147
  • Carbohydrates: 7.5
  • Fat: 6
  • Protein: 16
  • per 3/4-cup serving:

Olivieh – Persian Chicken, Egg, and Potato…

Now that summer is here, “cooking supper” has become “making supper.” It’s hot outside and I don’t want to make my…

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