TURKISH-STYLE LEEKS BRAISED IN OLIVE OIL

Makes 4 to 6 side-dish servings.

• 2 lb. leeks (about 8 large or 10 medium), white and light green parts only

• 1/2 c. extra virgin olive oil

• 3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 in. long

• 1 c. chicken stock or water

• 1/2 tsp. sugar

• 1/2 tsp. salt

• Black pepper

• 2 tbsp. lemon juice

• 1 dozen black olives, pitted and halved

• 1/4 c. roughly chopped parsley leaves.

Directions

Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.

In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.

Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.

Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

Nutrition information per serving:

Calories 234 Fat 19 g Sodium 310 mg

Carbohydrates 15 g Saturated fat 3 g Calcium 65 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 4 fat.

 

BRAISED EGGPLANT WITH PINE NUTS

Makes 4 to 6 side-dish servings.

• 1 large eggplant (about 1 lb.)

• 2 tsp. salt

• 1/2 c. extra-virgin olive oil, divided

• 2 medium onions, roughly chopped

• 3 tbsp. pine nuts

• 1 large tomato, peeled, cored and roughly chopped

• 1/4 c. raisins

• 1 tsp. sugar

• 1 tsp. cinnamon

• 1 tsp. cumin

• Black pepper

• 1/2 c. roughly chopped dill

• 2 tbsp. roughly chopped parsley

• Thick yogurt, for serving

• Lemon wedges, for serving.

Directions

Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break up cubes.

In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.

Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.

Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.

Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.

Nutrition information per serving:

Calories 246 Fat 21 g Sodium 204 mg

Carbohydrates 15 g Saturated fat 3 g Calcium 32 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 3 vegetable, 4 fat.

 

SLOW-COOKED GREEN BEANS WITH TOMATOES

Makes 4 side-dish servings.

• 6 tbsp. extra-virgin olive oil

• 2 medium onions, chopped

• 2 garlic cloves, chopped

• 1 lb. green beans, trimmed and cut in half widthwise

• 2 medium tomatoes, peeled, cored and chopped

• 1 tbsp. sugar

• 1 tsp. salt

• Black pepper

• 1/4 c. roughly chopped mint

• Thick yogurt, for serving

• Lemon wedges, for serving.

Directions

In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.

Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.

Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve with thick yogurt and lemon wedges.

Nutrition information per serving:

Calories 260 Fat 21 g Sodium 600 mg

Carbohydrates 18 g Saturated fat 3 g Calcium 63 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 3 vegetable, 4 fat.