Beef Barley Soup
2 c. carrots, peeled and thinly sliced
1 c. celery, thinly sliced
3/4 c. green pepper, diced
1 c. onion, diced
1 lb. stew beef, cubed
1/2 c. pearl barley, uncooked
1/4 c. fresh parsley, chopped
3 cubes beef bouillon
2 Tbsp. ketchup
1 tsp. salt
3/4 tsp. dried basil
5 c. water
Layer vegetables, beef and barley in a slow cooker, add seasonings. Pour water over all; do not stir. Cover and cook on low setting for 9-11 hours. Makes 4-6 servings.
*I adjusted this recipe a little....I always do this to recipes. I added a can of cream of celery soup and a little less water. I also cooked it on high for about 5 hours.
Chive Whole Wheat Drop Biscuits
from TOH Diabetic Cookbook 2004
1 1/4 c. whole wheat flour
3/4 c. all-purpose flour
3 Tbsp. toasted wheat germ, divided
1 Tbsp. baking powder
1 Tbsp.chopped fresh chives or 1 tsp. dried chives
2 tsp. sugar
3 Tbsp. cold margarine
1 cup fat free milk
1/2 cup shredded cheese ( I used cheddar)
Preheat oven to 450 degrees. Spray baking sheet with nonstick cooking spray; set aside.
Combine whole wheat flour, all-purpose flour, 2 Tbsp. wheat germ, baking powder, chives and sugar in a bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal. Add milk and cheese, stir until just combined.
Drop by rounded tsp. onto baking sheet about 1 inch apart. Sprinkle with remaining wheat germ. Bake 10-12 minutes or until golden brown. Remove immediately from baking sheet. Makes 12 servings.
I should add that both of these recipes do very well with my glucose numbers. I'm always happy to find yummy new recipes that I can eat without worry!
I would have posted pictures of this soup, but....it didn't last long! Even Emily dug into it and finished her bowl almost before I was finished with it.