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TCOYD TV: Food is Not a Four Letter Word - Cooking with The Diabetic Chef

Original Air Date - 2.15.2007

Steven Edelman, M.D., discusses and prepares flavorful, easy-to-make and healthy dishes with The Diabetic Chef, Chris Smith.

RECIPES used in TCOYD TV Episode 6

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Vegetable Pasta Soup

2 tsp olive oil
6 cloves garlic, fresh, minced
1 cup onion, yellow, small dice
1 cup celery, small dice
1 ½ cup carrots, shredded
32 oz chicken stock reduced sodium
1 1/2 cups Ditalini pasta, cooked
2 tbsp parsley, fresh
¼ cup Shaved Parmesan Cheese

In a 5 to 6 quart Dutch oven, heat oil over medium heat. Add garlic; cook and stir for 15 seconds.   Add carrot, onion, and celery; cook for 5 to7 minutes or until tender, stirring occasionally. Add chicken broth and 4 cups of water; bring to boil. Add the uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.  

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Tomato, Feta & Avocado Salad

Combine the tomato, feta and basil and gently toss.  
In a separate bowl combine avocado olive oil, and season with salt and pepper.  
Using a round biscuit cutter, add half the tomato mixture into the cutter.
Add half of the avocado mixture on top of the tomato, pressing mixture gently.  
Remove biscuit cutter and garnish with flat leaf parsley, one tsp of olive oil and one tsp of balsamic vinegar.  

Reduced Balsamic Vinegar:   take 2 cups and reduce on the stove until syrupy consistency.

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Tiramisu Bites

12 oz cream cheese, whipped
3 tbsp Splenda®, blend
¼ cup coffee, cold
½ tsp vanilla
1 cup frozen light whip topping
2   fillo tartlet shells, Athens®
Combine the cream cheese, Splenda blend, coffee and vanilla until fully mixed.  
Refrigerate for 2 hours.

Fold in frozen light whip topping.  
Open tartlets shells and spoon the tiramisu mixture into each tartlet shell.  
Serve immediately.

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