The first book we deicded to try (and remembered to take pictures of) is Our Best Diabetic Living Recipes. I picked this one up for several reasons: One, I have loved the recipes I've tried out of the magazine so much so far; Two, the other book I wanted was not available; and Three, the pictures were pretty. I made a very good decision. The first recipe we tried was this stew/soup. Now, I've never cooked or even eaten Broccoli Rabe (which I have also seen spelled raab), so I was a little unsure how it was going to taste or even how to cut it up. But this was by far, one of the best soup/stews that I have ever eaten, and it was easy to make. Another thing that we think helped, was freshly grated Asiago cheese. Instead of buying that prepackaged stuff, we went to New Seasons and got a big hunk of it and grated it ourselves. And then we started using it on everything. See what you think.
Totally worth every penny and the time and effort
Tuscan Ravioli Stew
makes 4 servings
1 Tablespoon olive oil
1 large leek, thinly sliced (about 1/2 cup)
3 cloves garlic, minced
1 14 1/2 oz. no-salt added stewed tomatoes, undrained*
1 14 oz. can beef broth**
3/4 cup water
1/4 teaspoon crushed red pepper
5 cups coarsely chopped broccoli rabe or Swiss chard (about 6 oz)
1 9 oz. package refrigerated chicken or cheese filled ravioli***
1 Tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
Fresh rosemary sprigs (optional)****
1/4 cup finely shredded Asiago Cheese
1. In a large saucepan, heat oil over medium heat. Add leek and garlic; cook about 3 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, beef broth, the water, and if desired, crushed red pepper; bring to boiling.
2. Stir in broccoli Rabe, ravioli and rosemary. return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender. Ladle into shallow bowls. If desired, garnish with rosemary sprigs. Top individual servings with Asiago cheese.
*I used cut up stewed tomatoes, rather than whole stewed tomatoes
**Again, I used Better Than Bullion, it just has better flavor and you don't have to worry about waste
***We bought our fresh ravioli at New Seasons, but couldn't decide on a flavor, so we got Cheese, artichoke and olive; and chicken mushroom, I think. Both were fantastic. I highly suggest freshly made (like that day, if you can), it takes less time to cook, and the flavors are usually amazing.
****Fresh Rosemary tastes great. Problem is? I don't like sticks in my food. The dried spices are easy to grind down and still have that flavor, so that's what I do. But I don't need it as a garnish. All it is, is for looking anyway, so unless you're having the queen for dinner, I wouldn't worry about it.
How fabulous and tasty does this look to you?