Dips

Chocolate Chip S’more Dip… Super Bowl Sunday

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Super Bowl Sunday is just around the corner ..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

This time I am bringing something sweet to the super bowl potluck table which will please both the kids and adults alike ..This Chocolate Chip S’more Dip is divine, smooth and creamy and the best part Is you can whip it out on a short notice. It only takes under 30 minutes to whip this up and people love the gooey, chocolatey, marshmallow taste.

Bringing this dip  for Sonal’s Super Bowl Collective Post ….

lets get down to the recipe without wasting anymore time ..

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Chocolate Chip S’more Dip

Serves 8-10 y

Ingredients
1 , 8 ounce block of cream cheese at room temperature
1 stick of softer butter (1/2 cup)
1/4 cup brown sugar
1 teaspoon vanilla essence
3/4 cup powdered sugar
1 cup mini chocolate chips

1 cup small Marshmallows ( optional )

Preparation

  1. Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer.

2.   Stir in chocolate chips.

3.Next arrange marshmallows on top of the dip and char them a       little with the help of a torch .. ( The dip tastes divine even without the Marshmallows )

Serve with animal crackers Nilla ,graham cracker ! tea biscuits, or other cookies to scoop up this delicious dip.

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I am bringing this dip to Fiesta Friday Which is co-hosted by Little Sweet Baker and Foodie On Board.

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RAINBOW SUMMER ROLLS WITH PEANUT SAUCE.. DFT

This recipe is part of Recipes With A cause for Diabetes Friendly Thursday.

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I am a proud DFT blogger. To learn about DFT, click on the picture above ..

To view more DFT recipes, Click here!

Happy Kids! Happy Mamas! Team DFT is bringing kids’ friendly sandwiches, subs, rolls and wraps this week.

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Looking for something different and healthy for kids ? My diabetic friendly Rainbow Summer roll is a simple solution when you need to throw together an easy lunch or a snack to grab on the go..
These are one of my boys favorite Asian dishes for a hot summer … These summer rolls has loads of basil & vegetables and served with a spicy, tangy peanut sauce. These super easy rolls are healthy and light, and so refreshing for summer.

For the filling, I used, bean sprouts, purple cabbage ,cucumber, yellow pepper, carrots & basil. ( You can use any filling of your choice, even fish or any grilled meats ) You’ll want to julienne the filling ingredients, slicing into matchstick like pieces…
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Serves : 8 To 10 /1 roll each

Ingredients
8 rice roll papers
1/2 cup purple cabbage finely cut
1/2 yellow pepper, seeded, thinly sliced
1 cup carrots, thinly sliced
1 cucumber cut length wise
1 bunch basil leaves
1/2 cup bean sprouts
OPTIONAL: 1 cup cooked vermicelli noodles

Instructions
Prep veggies and set aside for easy assembly.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers
3.Add hot water to a large shallow dish (I used a pan ) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface and gently smooth out into a circle. ( I used a kitchen towel )
Now, start layering the veggies , keeping everything near the centre.(Add the cut vegetables and a few basil leaves )
Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used – about 7 or 8. Serve with peanut dipping sauce .
Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Peanut sauce
1/2 cup creamy peanut butter
1 Tbsp soy sauce
1Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
hot water to thin the peanut butter
Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.

LETS LOOK AT THE BENEFITS OF THE INGREDIENTS USED FOR MAKING THESE ROLLS ..

When you have diabetes, eating low-carb vegetables is a smart way to fill up without filling out your waistline or raising your blood sugar. Non-starchy or low-carbohydrate vegetables are loaded with vitamins, minerals, and fiber as well as being low in calories. Plus, they’re heart-healthy, and several are believed to help fight some cancers. While choosing a rainbow of vegetables is a smart way to get nutrients, the following veggies are among the best.

PURPLE CABBAGE
Like many members of the cruciferous vegetables, cabbage can help modulate and regularize the blood sugar.

BEAN SPROUTS
Sprouts have always been in the list of healthy and nutritious foods. In addition to easy cooking, sprouts are also good for health. In fact, sprouts are also known as energy giving foods.
Sprouts have always been in the list of healthy and nutritious foods. In addition to easy cooking, sprouts are also good for health. In fact, sprouts are also known as energy giving foods. A cup of mung bean sprouts provides 1.9 grams of dietary fiber, making them a potentially significant source of fiber.

GINGER
Recently ginger has demonstrated promising results in basic science and animal research testing its ability to improve insulin sensitivity, reduce oxidation, and improve cholesterol (Bhandari et al. 2005 and Akhani et al. 2004). We still do not know much about the impact of ginger on these parameters in humans, however the preliminary research is very promising- and ginger tastes quite good!

BASIL
Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet.

CARROT
Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

CUCUMBER
Cucumbers are a cool, crisp, low-carb choice for people with diabetes a generous one-cup portion has fewer than 5 grams of carbohydrate. You can get your fill of this low-carbohydrate vegetable without worrying about raising your blood sugar too much. Cucumbers are a good source of vitamin K and they also contain potassium and vitamin C. Keep in mind that cucumbers are not only for salads on a diabetic diet.

BELL PEPPERS
Peppers are packed with fiber and relatively low in calories and carbohydrates, they are an excellent choice on a diabetes diet.
peppers are considered a nonstarchy vegetable — which means that most of the carbohydrates found in peppers are in the form of fiber. MayoClinic.com explains that fiber not only helps regulate blood sugar levels, but also decreases the risk of heart disease…

Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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FOR MORE DIABETES KID’S FRIENDLY Sandwiches, Subs, Wraps and Rolls CLICK ON THE PICTURES BELOW

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Mexican Style Shrimp Salsa ….

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We love some salsa, and often combine whatever we have on hand to make them . This shrimp salsa is gluten free , low fat & low in carbs with lots of tomatoes and avocados . We like to eat this Salsa all by itself , with tortilla chips or wrapped in a warm tortilla . There is also no oil or added fat, making this a skinny salsa.

Prep Time: 15 Minutes
Ready In: 1 Hours 15 Minutes
Servings: 2

INGREDIENTS:

200 grams cooked Prawn /shrimp, peeled and deveined ( I used small Shrimps )
1 teaspoon crushed garlic
1 teaspoon finely chopped hot green pepper
2 tablespoons and finely chopped red onion
1 tablespoon fresh coriender , chopped
1/2 cup chopped tomatoes
1 tablespoon ketchup
1 tablespoon fresh lime juice
2 teaspoon hot pepper sauce, or to taste
1 teaspoon prepared horseradish Or wasabi ( optional)
salt to taste
1/2 ripe avocado – peeled, pitted and chopped

Tortilla chips , crackers for serving.

DIRECTIONS:

Place the cooked shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato , ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate at least for an hour . Serve in one large bowl along with tortilla chips or crackers of your choice ….

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Homemade Thai sweet-chili-sauce….

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Thai sweet chili sauce is super easy to make and It only takes a few minutes to put together, and the best part is that you can find everything you need for it in your pantry or at your local grocery store .
I use it as a dipping sauce for Asian flavored appetizers or egg rolls, pot stickers, dumplings or vegetables. This sauce is very versatile since it is easy for dipping and it is easy to incorporate in other dishes as a sauce, marinade or flavor enhancer . It can be used as a marinade for a variety of meats or as a delicious sauce for rice, noodles and salads.

3/4 cup of Sugar
1/4 cup Rice Vinegar
1/4 cup of water
1 tbsp finely minced garlic (about 6 garlic cloves)
1 tbsp crushed red pepper flakes ( or to taste )
1 teaspoon Sriracha OR Schezwan sauce
1 tbsp of cornstarch
1 tbsp of cold water
1/2 teaspoon salt OR to taste

Instructions:

Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another 7 to 10 minutes. This will make sure all of the flavors get infused nicely.
Add the sriracha.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
Let the sauce cool and then dip away .

If Bottled in an air-tight container this sauce lasts a long time in the fridge.

 

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