Showing Results for: “beans”

Curry powder, chickpeas, and squash are a classic combination in Indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, I’ve also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers’ market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.

Author Robyn webb says, "My chickpea patties first made their appearance in the pages of Diabetes Forecast magazine. We received so many compliments about this recipe that I want to share it again. Similar in flavor to falafel, but with an Indian flair, these can be prepared, placed on a plate, covered, and refrigerated hours before you plan to cook them."

The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.

Making soup is a great way to get rid of some of the vegetables in your refrigerator or cabinets to help you save a few dollars. This soup is great as is but you can also replace some of the ingredients with others from the fridge that need to be used. Cost of this soup is just $0.45 per serving!

Here’s a fresh and lovely entrée salad for one—perfect for a work-form-home lunch or a busy weeknight dinner. The zingy, citrusy dressing is made by blending together cider vinegar and sesame oil with grated ginger and whole oranges. You'll drizzle that onto a bed of salad greens (whatever you have) and a lean protein of choice (leftover chicken or shrimp or canned tuna work well, or use tofu or beans for a plant-based meal). You can additional vegetables and toppings if you want—try grape tomatoes, avocado, or shredded carrot. For crunch, top with peanuts or another roasted nut.

This salad takes just 5 minutes to prepare and is packed with nutrients. It makes a colorful side dish or you can serve it as a light entrée for lunch or dinner.

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

El National Pork Board, USA Pulses y el United Sorghum Checkoff Program han hecho equipo para traerte esta receta de Powerful Pairings y es un orgulloso promotor de la American Diabetes Association y del Diabetes Food Hub.

Spicy, zesty, and full of intense palate-pleasing taste and aroma, this tropical stew will please everyone. Make a double batch and enjoy it all week.