by Guest | Nov 23, 2021 | Recipes
Prep Time: 10 minutes
Cook Time: 3 minutes
Ingredients:
- 1 ¼ lbs green beans (trimmed)
- 2 tsp olive oil
- 2 ½ tbsp chopped hazelnuts
- 2 tbsp dried cranberries
- 1/8 tsp salt
- 1/8 tsp black pepper
- Zest of 1 lemon
Directions:
- In a small bowl, combine the oil, nuts, cranberries, salt & pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
- Fill a large pot 2/3 full of water and bring to a boil. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl of platter.
Source: Diabetes Forecast. Recipe Credit: Robyn Webb, MS, LN. Photo Credit: Terry Doran. https://www.diabetesfoodhub.org/recipes/thanksgiving-green-beans-with-cranberries-and-hazelnuts.html
by Guest | Dec 22, 2020 | Recipes
Prep Time: 10 min
Cook Time: 1 hr 15 min
Ingredients:
- 1 tbsp olive oil
- 1 small diced onion
- 3 ½ cups water
- 1 cup low sodium chicken broth
- 8 oz wild rice
- 1/3 cup toasted slivered almonds
- 1/3 cup dried cranberries
Directions:
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes.
- Add the water and chicken broth to the pan and bring to a boil.
- Add the rice; cover and cook according to package directions; usually about 50-60 minutes.
- Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.
Recipe Source: https://www.diabetesfoodhub.org/recipes/wild-rice-with-cranberries-and-almonds.html
Photo Credit: Peter Papoulakos
by Guest | Nov 25, 2020 | Recipes
Number of servings: 4
Time for preparation (including preparation and cooking): 25 minutes
Ingredients:
- 1 pound carrots, peeled and sliced diagonally into 1/4 inch thick slices
- 1⁄2 teaspoon salt
- 3 Tablespoons sugar, divided
- 1⁄2 cup chicken broth
- 1 Tablespoon butter
- 1⁄2 cup dried cranberries
- 2 teaspoons lemon juice
Directions:
- In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar, and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
- Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
- Add butter and remaining sugar to skillet; stir carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
- Remove from heat and stir in lemon juice. Serve warm.
- Refrigerate leftovers within 2 hours.
Recipe & Photo Source: https://www.foodhero.org/recipes/glazed-carrots-and-cranberries
