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Dining with Diabetes: Recipes by John Rivers

POSTED BY: Florida Hospital

If you weren't able to attend the Dining with Diabetes event, don't worry! We have the recipes below. Recently, Chef John Rivers, demonstrated healthy cooking techniques and tips during a Dining with Diabetes event, hosted by the Florida Hospital Diabetes Institute. 

 

 

 

Brisket Barbacoa

By Chef John Rivers

Ingredients

  • 10 dried California/Anaheim chile peppers, stemmed and seeded while dry
  • 10 dried pasilla chile peppers, stemmed and seeded while dry
  • 4 dried ancho chile peppers, stemmed and seeded while dry
  • 8 cull tomatoes, cored and quartered
  • 2 white onions, quartered
  • 8 garlic cloves
  • 2 tbsp black pepper
  • 1 1/2 tnsp kosher salt
  • 2 cups brisket juice
  • 2 cups water
  • 2 tsp cumin seeds
  • 1 each trimmed brisket (shredded and chopped into 2' - 3' strands)
  • 2 1/2 quart barbacoa mix

Instructions:

Cut tops off and de-seed the peppers. Soak dried chiles in gallon measuring cup filled with warm water. Fill a quart measuring cup and put on top of chiles to submerge the peppers. Soak chiles until soft, about 30 minutes. Transfer soaked peppers to a bowl or cambro; add the tomatoes, onion, garlic, pepper, salt and cumin. Process until smooth using the large stick blender, adding the water and brisket juice. Transfer to pot, bring to a boil, then reduce to a simmer and cook until slightly thickened, about 30 mintues. To serve, add shredded brisket meat to the barbacoa sauce and simmer covered 2 hours on low. Serves 18.

Nutrient Analysis (per serving)

Calories: 797 | Total fat: 47 grams | Protein 76 grams | Carbohydrates: 12 grams | Sodium 615 mg
 

Cuban Black Beans

By Chef John Rivers

Ingredients:

  • 2 tbsp olive oil
  • 1 small sweet onion, fine diced
  • 4 cloves garlic, chopped
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 (16oz) can of black beans in sauce
  • 1/4 cup chicken broth
  • 2 tbsp pickled jalapenos, diced
  • 1tsp hot sauce (such as Peet's)
  • 1/2 lime, juice
  • 1 tsp balsamic vinegar

Instructions:

Heat olive oil over medium-high heat in a saucepan and saute onion until translucent. Add garlic, salt, pepper, cumin and coriander and saute another minute until garlic is fragrant. Reduce heat to medium-low and add beans, chicken broth, jalapenos, hot sauce, lime juice, and vinegar. Simmer for 15 minutes to incorporate flavors, then serve over rice. Serves 8.

Nutrient Analysis (per serving)

Calories : 96 | Protein: 4 grams | Sodium: 707mg | Total Fat 4 grams | Carbohydrates: 14 grams

Cilantro Lime Rice

By Chef John Rivers

Ingredients:

  • 2 tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cups chicken broth
  • 1 tsp salt
  • Zest of one lime
  • 1 T of lime juice
  • 2 cups lightly packed chopped cilantro leaves

Instructions:

Brown the rice. Heat olive oil in a medium saucepan on medium-high heat. Add the raw rice and stir to coat with the oil. Cook, stirring occasionally until the rice has started to brown. Add the garlic and cook a minute more. Add chicken broth, salt, and lime zest to the rice. Stir, then bring to a rolling boil. Cover and lower heat to simmer. Cook undisturbed, covered for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff the rice with a fork and transfer it to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Season with additional salt to taste and serve warm. Serves 8.

Nutrient Analysis (per serving)

Calories: 171 | Total fat: 3 grams | Protein: 4 grams | Carbohydrates: 30 grams | Sodium 262 mg