Hello , my name is Nee , as some of you know I am diabetic , I eat anything and everything with moderation , that's the key .
About 800,00 people are diagnosed with diabetes every year in this country . Such a diagnosis was devastating news . Today , while the news is upsetting , you can feel much more helpful , more is known about diabetes than ever before and research is constantly providing us with information on new and better ways of managing it .
In the past , people with diabetes were told to monitor the amount of sugar in every food they ate . Today , the focus has shifted away from sugar to focus on the total amount of "Carbohydrate Counting." This system is much more flexible than the older , more rigid Exchange System .
I a linking this post with Cookbook Wednesday's at Months of Edible Celebrations ... Louise is the hostess hop over and say hello and take a look at all the wonderful cookbooks and be sure to click on them and visit their blogs . We always welcome old and new friends .
This cookbook was given to me in for a Christmas gift 2003 , it has been well used .
Like to share a couple of sweet recipes with you .
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
Linking this post to Cookbook Wednesday's