Welcome my blog of LOVE!

Saturday, June 26, 2010

Diabetic tv 10

Kabobs of Love!

Kabobs...Kabab no matter how you spell it, it spells Awesome food of LOVE!

Their is no better way to grill and keep portion control "in control".
Typically, a kabob is made by skewering pieces of meat and or vegetables and then pan frying or grilling them. Kabobs are awesome and very flexible. Kabobs are also sometimes called brochettes, in a reference to the French word for “skewer.” Brochettes are often offered as appetizers, and they may be served hot or cold.

In the Middle East, it is important to distinguish between kabob or kebab and shish kebab. In Turkish, kebab merely means “roasted meat,” and there are a number of variations of roasted meat served in Turkish society, including Döner kebab. When meat is roasted on a skewer or shish, it is known as shish kebab. In the West, the “shish” is usually dropped, although some people may refer to making shish kebabs.

The base of a traditional kabob is meat, which is marinated in salt, pepper, garlic, oil, and sometimes other spices as well. Lamb is a popular choice in the Middle East, as is beef. Pork is never used, because of dietary restrictions. Some cooks may also marinate vegetables, especially onions and peppers, along with the meat.

Slathered with olive oil and lots of crushed garlic, this delicious, easy-to-make grilled shrimp recipe has all the authentic flavor of a dish from a Spanish tapas bar.

Grilled it up Lemon Garlic Shrimp Kabobs


1 1/2 lbs. large uncooked fresh shrimps, peeled
1 tablespoon dried parsley flakes
4 teaspoons fresh lemon juice
1/2 teaspoon black pepper
2 tablespoons olive oil
2 clove garlic, finely chopped or minced

In a large bowl, combine the parsley, lemon juice, and pepper. Mix in the peeled shrimp, cover and refrigerate for 1 hour.

Mix in the olive oil and finely chopped garlic.
Remove the shrimp from the refrigerator and stir them into the garlic sauce until they are well coated.

Separate the shrimp into four even piles. Using long grilling skewers, place the shrimps onto the skewers until they are almost full.
Grill the kabobs on your hot preheated grill for 7 to 10 minutes, turning them over every 2 minutes. Approximately 5 minutes into your grilling time, brush the kabobs with the remaining garlic sauce. They will be done cooking once the shrimps turn pink. Remove them from the skewers before serving.


Turkish Chicken Kababs
This is a great and flavorful kabab. Hope you like it.

chicken breasts,1,pound,boneless,skinless
1/4 cup olive oil
1/4 cup fresh lemon juice
1/8 teaspoon cinnamon
2 clove minced garlic
ground black pepper
green pepper or yellow oe red or...some of each diced or sliced
onions in 1 inch pieces
skewers,,, for grilling

Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and membrane from chicken, cut into 1 inch cubes and combine with marinade.( refrigerate 2-3 hours )

Let stand at room temp 30 min before grilling. Thread skewers with chicken, onions and peppers. Grill or broil until golden, do not overcook, serve with pita.

That's it, simple and tasty!

Taste for Life:
Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.

Wednesday, June 16, 2010

The Perfect Pairings For Your Not So Typical Summer Meal

Are you a seasonal wine drinker?
I’ve recently been asked to become a part of the wine review and discussion site Cork’d.com—something I was quite honored by (again, thank you Gary for the opportunity!). It is part of the Gary Vaynerchuk Wine Liberty TV family!

With summer here, we always talk about what wines to pair with this hot season of the year. And while light, fun, crisp whites and easy-drinking fruity reds are normally the go-to during these next few months, at some point you have to sit down and switch it up a little. A long day out in the sun makes for a hungry, thirsty individual that just needs some gastronomic pleasure. Enter Italian comfort food – more specifically pasta!

Now we can go many different directions with this versatile grain. We can mix it with red sauce, meat sauce, and white sauce; with chicken, sausage, or various vegetables and oils. Pasta is filling, and when you want to lay back, relax, and replenish your system with carbs, it presents some awesome wine pairing options.
Below are some familiar Italian dishes along with the perfectly paired wine pick. Let the summer breeze blow and the good wine flow.

Scene One (not pasta but a great way to get ready for some):
The dish: An appetizer of prosciutto and melon
Ingredients: unadulterated! Cured ham and ripe summer melon
The wine: Here is a really fun and light appetizer that brings together sweet and salty, all wrapped into a delicious way to wet your palate. Like any good meal should start, some sort of bubbly will be in order. The Italian Brachetto d’acqui is one of my favorite ways to kick off a meal; awesomely delicious and a touch of sweetness. Good acidity and low alcohol here will go perfectly with the melon and most certainly will hold up to the procuitto. If you have any leftover after your first course (which is doubtful) it makes for a great after dinner drink too... [Read the rest at Cork'd]

Scene Three try this!

The dish: Chicken Alfredo with Broccoli instead try whole wheat pasta with fresh veggies and and pesto.
Ingredients: Whole wheat pasta, chicken breast, broccoli. Generally the sauce includes fresh pesto, shallot,parmesan, salt, pepper and garnishes.

Saturday, June 12, 2010

The Garden Grows...

On May 16th I bloged about my herbs and tomatoes. Well... look at them now.


The Basil looking good!

Oregano, Stevia, Cilantro

Roma Tomatoes, Cherry Tomatoes, Heirloom from Italy

Sunday, June 6, 2010

What to do with all my tomatoes?

Those wonderful red goodies are coming out your ears and you don't know what to do? Do your neighbors start running when you start walking towards their door with a grocery sack? You go to the office and find tons in the kitchen with a sing "PLEASE TAKE ME HOME" Tomatoes are a wonderful blessing but they can also seem like a curse. You need to do something with them....fast, but you don't have the time you need to do it! Here are some easy ways to use them up and have tomatoes for the wintertime.
Here are a few suggestions on using all the extra tomatoes you will have.
Every week I will add new recipe. ENJOY!!

Fresh from the Vine Tomato Soup
Super fast and easy this is the real stuff like no other you've tasted.


2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
6 beefsteak tomatoes, seeded and chopped
4 ripe Roma tomatoes, chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
2 cups vegetable stock
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon orange zest


In heavy saucepan, heat oil and cook onions and garlic until tender. Add tomatoes, seasonings, stock, and pepper, and simmer for 20 minutes. Strain soup through a fine strainer.
In clean saucepan, melt butter and add flour; cook and stir for 2-3 minutes. Add 1/2 cup of the tomato mixture; cook and stir until thickened. Add remaining tomato mixture and cook and stir with wire whisk until mixture is hot and slightly thickened. Stir in orange zest and serve.


Fresh Tomato Salsa


2 cups chopped tomatoes
1/2 cup finely diced red onion
1 jalapeno chilie seeds removed, finely minced I like to ware a glove when I chop!
1/2 cup chopped fresh cilantro
salt, pepper to taste
1/2 fresh lime juice


Combine all ingredients and toss gently to mix. Cover and let stand for about 1 hour to blend flavors. I like to use it as a topping on grilled steak or chicken or salmon.


Freezing Tomatoes is easy check it out?


Shrimp and Tomatoes of Love

Saturday, June 5, 2010

Roasted Salmon with Chickpeas and Red Onion

Hello everybody and welcome to Happy Diabetic TV, I'm your host Chef Robert
Lewis, The Happy Diabetic, changing the way we eat one recipe at a time!

I'm excited to be a part of cooking fun. My hope is that you catch
my passion for living healthy lifestyle, cooking and making a difference in your life.
I want to make it simple and easy. Over the course of this summer, I will bring
you real life experiences that will inspire you to take control of you healthy
lifestyle, so let's get to it!

Of course, we're in the beginning of a new summer season, so it's summer resolution time! AGAIN.
What does that mean? For me I like to think about it as a goal. So...here are my
eating goals for life. You know you heard me talk about "it's all about the
balance" so let's get balanced!

Let's start off with a great recipe that's simple and easy!

Gail Simmons' Celeb Chef of "Top Chef D.C." and Food and Wine Mag gave me a great idea, or at least I think it is.
The flavors are amazing and super simple!

Roasted Salmon with Chickpeas and Red Onion

1 teaspoon of basil and oregano and rosemary
1 teaspoon chopped garlic
1/4 cup Greek-style plain yogurt

1 tablespoon fresh lemon juice
4 boneless skinless salmon filets
One 19-ounce can chickpeas, drained well and rinsed

1 large red onion, cut into 8 wedges
6 stalks of asparagus
2 tablespoons extra-virgin olive oil
Freshly ground black pepper


In a small bowl, mix the herbs with the yogurt and lemon juice. In a large resealable plastic bag, toss the salmon filets with the yogurt marinade and let stand for 1 hour in the fridge.

Preheat the oven to 425°F. In a 9-by-13-inch roasting pan, toss the chickpeas with the red onion, asparagus and olive oil and season with pepper. Roast in the oven for 15 minutes, until the onion begins to brown. Set the salmon on top of the chickpeas.

Roast the salmon in the top third of the oven for 45 minutes, until the salmon is cooked through and the top is golden browned.

Place the salmon on the plates, spoon the chickpeas and red onion alongside and serve.