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Beet CarpaccioBeet Carpaccio
Preparation Time: 30 min Level: Easy
Cook Time: 1 1/2 hours Serves: 6
 

Here, multicolored beets are presented carpaccio-style (paper-thin slices) with a sprinkling of crumbled blue cheese. Once hard to find, beautiful varieties of beets, such as pink-and-white-striped ‘Chioggia,’ electric-yellow ‘Golden Detroit’ and ruby-red ‘Moneta,’ are more readily available. Seek them out at farmers’ markets or supermarkets that stock local, in-season produce.

Ingredients:

 
bullet3 medium beets, (about 1 pound), such as red, golden and/or Chioggia
bullet12 1/2-inch-thick slices baguette, preferably whole-grain
bullet4 teaspoons extra-virgin olive oil, divided
bullet1/4 cup crumbled blue cheese, at room temperature
bullet1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
bullet1/4 teaspoon salt
bulletFreshly ground pepper, to taste

Preparation:

  1. Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.
  2. While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350°F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)
  3. Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.

Nutritional Information:


Per serving

Calories 132 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 19 g
Dietary Fiber 4 g
Fat 5 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 5 g
Potassium 177 mg
Sodium 330 mg
Iron -
Cholesterol 4 mg
Folic Acid -

Nutritional Bonus:
 
Per serving
Folate (15% daily value).

Melon, Tomato & Onion Salad with Goat CheeseMelon, Tomato & Onion Salad with Goat Cheese
Preparation Time: 30 min Level: Easy
Cook Time: 30 min Serves: 8
 

In this beautiful riff on the traditional tomato, mozzarella and basil salad, sweet melon slices are layered with tomato and cucumber and topped with crumbled goat cheese, crisp onion and fresh basil. Any variety of pale green- or orange-fleshed melon will work well. Compose the salad on a large platter for a crowd or make it more elegant by assembling it on individual plates. Either way it’ll look gorgeous.

Ingredients:

 
bullet1 cup very thinly sliced sweet white onion, separated into rings
bullet1 small firm ripe melon
bullet2 large tomatoes, very thinly sliced
bullet1 small cucumber, very thinly sliced
bullet1/2 teaspoon kosher salt
bullet1/4 teaspoon freshly ground pepper
bullet1 cup crumbled goat cheese
bullet1/4 cup extra-virgin olive oil
bullet4 teaspoons balsamic vinegar
bullet1/3 cup very thinly sliced fresh basil

Preparation:

  1. Place onion rings in a medium bowl, add cold water to cover and a handful of ice cubes. Set aside for about 20 minutes. Drain and pat dry.
  2. Meanwhile, cut melon in half lengthwise and scoop out the seeds. Remove the rind with a sharp knife. Place each melon half cut-side down and slice crosswise into 1/8-inch-thick slices.
  3. Make the salad on a large platter or 8 individual salad plates. Begin by arranging a ring of melon slices around the edge. Top with a layer of overlapping tomato slices. Arrange a second ring of melon slices toward the center. Top with the remaining tomato slices. Tuck cucumber slices between the layers of tomato and melon. Sprinkle with salt and pepper. Top with goat cheese and the onion rings. Drizzle with oil and vinegar. Sprinkle with basil.

Nutritional Information:


Per serving

Calories 192 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 19 g
Dietary Fiber 2 g
Fat 12 g
Saturated Fat 4 g
Monosaturated Fat -
Polysaturated Fat -
Protein 5 g
Potassium 541 mg
Sodium 176 mg
Iron -
Cholesterol 11 mg
Folic Acid -

Nutritional Bonus:
 
Per serving
Vitamin C (61% daily value), Potassium & Vitamin A (15% dv).

Scallops YakitoriScallops Yakitori
Preparation Time: 45 min Level: Easy
Cook Time: 1 1/4 hours Serves: 2
 

“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky, salty sauce. The sauce itself is so favored that it has come to be known as “yakitori.” Here we make yakitori with scallops, mushrooms and scallions. Don’t overcook the scallops; just a few minutes over the heat will do the trick.

Ingredients:

 
bullet2 tablespoons reduced-sodium soy sauce
bullet2 tablespoons sake, (see Note) or dry white wine
bullet2 tablespoons mirin, (see Note)
bullet1 teaspoon sugar
bullet1/2 teaspoon molasses
bullet1/2 teaspoon Worcestershire sauce
bullet1/2 teaspoon minced fresh ginger
bullet12 small-to-medium dry sea scallops, (about 10 ounces) or 6 large, cut in half (see Shopping Tip), tough muscle removed
bullet8 medium button mushrooms, halved
bullet6 scallions

Preparation:

  1. Combine soy sauce, sake (or wine), mirin, sugar, molasses, Worcestershire and ginger in a small saucepan. Bring to a simmer over medium heat and cook until reduced to 1/4 cup, 2 to 3 minutes. Remove from the heat, pour into a medium bowl, and cool to room temperature, 15 to 20 minutes.
  2. Reserve 1 tablespoon of the sauce in a small bowl. Add scallops and mushrooms to the remaining sauce; stir well to coat. Cover and refrigerate for 30 minutes (but no longer: the scallops will begin to break down if marinated too long).
  3. Preheat grill to medium. Oil the grill rack (see Tip).
  4. Trim scallion whites and reserve for another use. Separate the scallion greens into individual long greens. Wrap one scallion green around the perimeter of each scallop and thread the scallops onto the skewers, piercing through the sides and thereby keeping the scallions in place. Alternate 4 mushroom halves and 3 scallion-wrapped scallops on each skewer. (Reserve any remaining scallion greens for another use.)
  5. Grill the skewers, basting with some of the ≠reserved sauce, for 3 minutes. Turn, baste, and continue grilling just until the scallops are firm and opaque, about 3 minutes more.

Tips:

Ingredient Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
Sake is a dry rice wine generally available where other wines are sold.
Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Shopping Tip: Be sure to buy “dry” sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but may not brown properly.

 

Nutritional Information:


Per serving

Calories 229 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 19 g
Dietary Fiber 1 g
Fat 1 g
Saturated Fat - g
Monosaturated Fat -
Polysaturated Fat -
Protein 27 g
Potassium 894 mg
Sodium 644 mg
Iron -
Cholesterol 47 mg
Folic Acid -

Nutritional Bonus:
 
Per serving
Potassium & Vitamin C (25% daily value), Magnesium (24% dv).

Ancho Chile SalsaAncho Chile Salsa
Preparation Time: 30 min Level: Easy
Cook Time: 55 min Serves: 20
 

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It’s delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking With the Seasons at Rancho La Puerta: Recipes From the World-Famous Spa (Stewart, Tabori & Chang) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Ingredients:

 
bullet3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)
bullet2 large dried ancho chiles, (about 3/4 ounce; see Note)
bullet2 teaspoons extra-virgin olive oil
bullet1/2 medium onion, cut into 1/2-inch dice
bullet3 small cloves garlic, chopped
bullet4 large tomatillos, (see Note), husks removed, washed and chopped
bullet2 plum tomatoes, seeded and chopped
bullet2 cups water, or vegetable broth
bullet1 teaspoon sea salt
bullet1/4 teaspoon freshly ground pepper
bullet2 tablespoons chopped fresh oregano, or 1 tablespoon dried, preferably Mexican
bullet1/2 cup chopped fresh cilantro

Preparation:

  1. Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
  2. Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
  3. Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.

Tips:

Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.
Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.
 

Nutritional Information:


Per 2-tablespoon serving

Calories 18 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 3 g
Dietary Fiber 1 g
Fat 1 g
Saturated Fat - g
Monosaturated Fat -
Polysaturated Fat -
Protein 1 g
Potassium 85 mg
Sodium 119 mg
Iron -
Cholesterol - mg
Folic Acid -

Nutritional Bonus:
 
Per 2-tablespoon serving

Lime-Honey Glazed Chicken
Lime-Honey Glazed Chicken
Preparation Time: 30 min Level: Easy
Cook Time: 3 1/2 hours (including 2 hours marinating time) Serves: 8
 

The sweet and tangy lime-honey marinade is simmered on the stovetop and then used to baste and glaze the chicken. Don’t let the chicken marinate more than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.

 

Ingredients:

 
bullet6 tablespoons honey
bullet6 tablespoons reduced-sodium soy sauce
bullet2 teaspoons freshly grated lime zest
bullet6 tablespoons lime juice
bullet1 teaspoon crushed red pepper
bullet4 6-ounce bone-in chicken thighs, skin and excess fat removed
bullet2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

Preparation:

  1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
  2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
  3. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
  4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
  5. Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

Nutritional Information:


Per serving

Calories 227 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 15 g
Dietary Fiber - g
Fat 7 g
Saturated Fat 2 g
Monosaturated Fat -
Polysaturated Fat -
Protein 26 g
Potassium 279 mg
Sodium 366 mg
Iron -
Cholesterol 81 mg
Folic Acid -

Nutritional Bonus:
 
Per serving

Strawberry Sherbet
Strawberry Sherbet
Preparation Time: 20 min Level: Easy
Cook Time: 2 hours 50 minutes (including chilling time) Serves: 8
 

Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.

 

Ingredients:

 
bullet2 cups chopped fresh or frozen (not thawed) strawberries, (about 10 ounces), divided
bullet1/2 cup sugar
bullet2 1/2 cups nonfat or low-fat buttermilk
bullet1/2 cup half-and-half
bullet2 teaspoons lemon juice
bullet1 teaspoon vanilla extract
bulletPinch of salt

Preparation:

  1. Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
  2. Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
  3. Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Nutritional Information:


Per serving

Calories 111 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 21 g
Dietary Fiber 1 g
Fat 2 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 4 g
Potassium 105 mg
Sodium 94 mg
Iron -
Cholesterol 7 mg
Folic Acid -

Nutritional Bonus:
 
Per serving
Vitamin C (40% daily value).

Blue Cheese-Walnut Green Beans
Blue Cheese-Walnut Green Beans
Preparation Time: 20 min Level: Easy
Cook Time: 20 min Serves: 4
 

Tender-crisp green beans tossed with creamy blue cheese and topped with toasted walnuts pair well with grilled steak or chicken.

 

 

Ingredients:

 
bullet1 pound green beans, trimmed
bullet1/4 cup water
bullet2 teaspoons extra-virgin olive oil
bullet1/4 teaspoon salt
bullet1/4 teaspoon freshly ground pepper
bullet1/3 cup crumbled blue cheese
bullet1/3 cup toasted chopped walnuts, (see Tip)

Preparation:

  1. Bring green beans and water to a boil in a large skillet. Reduce heat to a simmer, cover and cook until the beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, 3 to 4 minutes more.
  2. Add oil, salt and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.

Tips:

Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
 

Nutritional Information:


Per serving

Calories 163 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 10 g
Dietary Fiber 4 g
Fat 12 g
Saturated Fat 3 g
Monosaturated Fat -
Polysaturated Fat -
Protein 6 g
Potassium 233 mg
Sodium 302 mg
Iron -
Cholesterol 8 mg
Folic Acid -

Nutritional Bonus:
 
Per serving
Vitamin C (20% daily value), Vitamin A (15% dv).

 

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Last modified: 03/08/18.