Spicy Seven Bean Soup

1 (1.00 lb) package cubed 95% lean ham
2 cups seven beans, w/seasoning included
5 cups water
1 small onion
1 teaspoon minced garlic or 2 cloves garlic, minced
8 ounces baby carrots
4 stalks celery, sliced
4 plum tomatoes, diced
1/2 teaspoon grated ginger
1 bay leaf
1/2 teaspoon lemon pepper
2 tablespoons barbecue sauce
1 teaspoon chili powder
3 tablespoons ketchup

Combine 5 cups of water with beans in a crockpot and let stand overnight. Drain standing water from the crockpot and add 5 fresh cups cold water. Add spices, sauces,& vegetables to the crockpot. Cook on high for approximately 6 hours or until beans are done, then cook on low for an addtional 2 hours.

8 servings carbs 17 grams

Tomato Soup

1/2 bu. tomatoes (25 lbs.)
1 1/2 c. sugar
2 tbsp. canning salt
1/8 tsp. pepper
4 tsp. onion salt
4 tsp. celery salt
1 lb. butter
2 c. flour

Wash and quarter. Cook until soft. Run through blender. Put through sieve. Combine juice and spices except butter and flour. Heat. Melt butter in pan. Remove and stir flour into butter until paste, no lumps. Add juice to paste, stirring to blend. Keep doing until paste gets thin. Pour back into juice. Bring to full boil. Put in jar. Process in open kettle or pressure cooker.

Okra with Sun-Dried Tomatoes

Ingredients (use vegan versions):

Okra (approx. 1 pound)- remove edges, dice into equal sections about 1/2 inch long
Sun-dried tomatoes (5 pieces dry)- Soak in water for 15 minutes until soft-chop into fine pieces
1 onion- chop finely
Chili powder (to taste) , 1 teaspoon for hot; proportionally reduce for medium or mild
1/4 cup vegetable oil

Directions:

Fry onions in oil until slightly brown. Add red chili powder to stir fried onion - continue frying onions. Add cut okra and continue to fry - add more oil if necessary.Fry for 15 minutes until okra becomes soft. Add chopped sun-dried tomatoes and continue to fry.Fry for 10 more minutes until okra softens and blends with onionsMix with freshly prepared rice or chapathi or tortilla.

Serves: 4

Preparation time: 25 min

Peanutty Peanut Butter muffins

1-3/4 cups flour
1/4 cup roasted peanuts, finely chopped into crumbs, divided
1/2 cup packed brown sugar
1/2 tbsp. baking powder
1/2 tsp. salt
2/3 cup peanut butter
3/4 cup milk
2 tbl. vegetable oil
2 eggs, beaten
1/2 cup peanut butter chips
1 tbl. sugar

Preheat oven to 375 degrees. Lightly grease muffin pan.

In a mixing bowl, combine flour, 2 tbl. peanut crumbs, brown sugar, baking powder and salt. Cut in peanut butter until mixture resembles coarse crumbs. Add milk, oil, eggs and peanut butter chips, stirring just until moistened.

Fill prepared muffin cups. Combine remaining peanut crumbs and sugar; sprinkle over muffins. Bake at 375Âº for 16 to 18 minutes or until muffins test done.

Frosting

Ingredients (use vegan versions):

1/2 cup granulated vegan sugar
1/4 cup 100% dark cocoa
1/4 cup soymilk (any flavor)
2 tbsp of non-hydrogenated vegan margarine
1 tbsp veg oil
1/2 to 1 cup of vegan powdered sugar
dash of salt
1/2 tsp vanilla
OPTIONAL - chocolate and/or coconut shavings

Directions:

Mix grandulated vegan sugar and dark cocoa in saucepan.Stir in soy milk, oil, salt and margarine and heat to boiling. Continue to boil for 3 minutes, stirringoccasionally. Let mixture COOL completely.

After mixture is cool, stir in vanilla. Beat in thepowdered vegan sugar a little at a time until desired consistencyis reached.

Feel free to add coconut shreds or chocolate shavings in the frosting, or simply sprinkle on top of frosted cake. Sprinkling powdered vegan sugar on top of the chocolate frosted cake is also attractive.

Frosts one 9 inch cake.

Serves: N/A

Preparation time: 15 min

Diabetic Chocolate Chip Cookies

1/4 c. margarine, softened
1 1/2 tsp. vanilla
1 c. + 2 tbsp. flour
2 tsp. baking powder
1/2 c. semi-sweet chocolate chips
1/4 c. chopped nuts
4 tsp. liquid sweetener
1 egg
1/2 tsp. salt
1/4 tsp. soda

Combine first 4 ingredients in small mixer bowl. Beat at high speed for 1 to 2 minutes or until light and fluffy. Add next 4 ingredients with 1/2 cup water. Blend at low speed until well combined. Stir in chocolate chips and nuts. Dough will be soft. Drop on ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

Yummy Lentil and Tomato Soup

Ingredients (use vegan versions):

1 onion
2 carrots
2 potatoes
2 sticks celery
2 bay leaves
herbs of your choice (I use parsley and marjoram)
1 teaspoon cayenne pepper
salt and pepper to taste
1 can chopped tomatoes
tomato puree to taste
1 litre veg stock
1/2 medium size bag of red lentils (250 grams)

Directions:

Chop veg into small pieces and add a small amount of olive oil.

Add herbs and spices, tomatoes, stock and lentils.

Simmer for 45 minutes to 1 hour skimmingthe foam from the surface.

Add more liquid if necessary.

This is even nicer the next day withfresh granary bread My 1 year olddaughter adores it!

Serves: 4-6

Preparation time: 1 hour and 15 minutes