Recipes taken from our site and prepared are done so "at your own risk". SamTalbot.com is not responsible for any damage, medically or otherwise, resulting in the preparation of food using the instructions or recipes provided on this website. Readers and visitors must take care to check the instructions provided and determine their value and any possible medical condition that may arise from the consumption of the ingredients listed in this site's pages. Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. When in doubt, please consult your doctor or nutritionist before preparing any of the recipes featured on SamTalbot.com.

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Korean Short Ribs

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Serves 6
Prep time: 30 mins / Total Time: 3 hours

Ingredients

4 lbs Short Ribs
3 tbsp Olive Oil
1/2 cup Low Sodium Soy Sauce
2 tbsp Agave
3 tsp Chile Paste or sauce
3 tbsp Sesame Oil
1/4 cup Rice Wine Vinegar
2 tbsp Rice Flour
2 small Yellow Onions (diced)
1/2 cup Ginger (minced)
6 cloves Garlic (smashed & chopped)
2 bunches Scallions (sliced)
3 cups Water

Directions

Step 1: Brown Short Ribs
Brown your short ribs on all four sides in a dutch oven or large pot so they have a beautiful crust.

Step 2: Make Sauce
Start with some low-sodium soy sauce, adding agave, chile paste, sesame oil and rice wine vinegar.

Step 3: Sauté Aromatics
Remove the short ribs from the dutch oven. Add a little bit of extra olive oil to the rendered fat in the pot and sauté diced yellow onions, minced ginger, two garlic chopped cloves and scallions, stir.

Step 4: Deglaze
Incorporate two tablespoons of rice flour. Add sauce to deglaze the pan. Turn the heat down a little bit.

Step 5: Cook Slow and Low
Add short ribs back in the sauce without overcrowding. Put the meat side down. Top with three cups of water. Cover and place in the oven at 325 degrees for 2-2.5 hours.

Step 6: Pack and Go
Pack up the short ribs with some of the sauce. Sam suggests eating them with lettuce cups, kimchi and/or rice vermicelli, which you can pack to go, too.

75 recipes and Sam’s life story can all be found in his current book, The Sweet Life: Diabetes without Boundaries, available here at Amazon.com or at any Barnes & Noble retail location!

Israeli Couscous

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Serves 4

Ingredients

1 cup almond milk
½ cup low-sodium chicken broth
3 tablespoons olive oil
1 large fennel bulb (about 1 pound), stalks discarded, cored, and thinly sliced
1 yellow or Vidalia onion, diced
4 garlic cloves, smashed and chopped
½ cup pine nuts
1/4 cup unsweetened shredded coconut
1 cup Israeli couscous
2 scallions, thinly sliced
Juice of 2 lemons

Directions

In a medium saucepan, bring the almond milk and broth to a simmer over medium heat on a back burner.

Meanwhile, on a front burner, heat the oil in another medium saucepan over medium-high heat. Add the fennel, onion, garlic, pine nuts, and coconut. Cook about 2 minutes, then add the couscous and cook, stirring vigorously, until toasted and golden brown. Season with salt and pepper to taste. Remove from the heat and transfer the couscous mixture to a large bowl.

Pour the hot almond milk-broth mixture over the couscous in the bowl. Stir in the scallions and fluff the couscous with a fork. Cover the bowl tightly with plastic wrap and let the couscous steam until all of the liquid is absorbed, about 20 minutes.

Remove the plastic wrap and sprinkle the couscous with the lemon juice. If the couscous turns out too al dente for your taste, return it to the saucepan, add ½ cup water, and cook on medium-high heat until it reaches the desired texture.

PER SERVING: 459 calories, 11 g protein, 38 g carbohydrates, 16 g total fat (2 g saturated), 0 mg (cholesterol), 5 g fiber, 174 mg sodium.

75 total recipes (including this one) and Sam’s life story can all be found in his new book, The Sweet Life: Diabetes without Boundaries, available here at Amazon.com or at any Barnes & Noble retail location!

Braised chicken with Brown Rice Flax and Super Crisp Greens

chicken1
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Ingredients & Directions

MAKE a day earlier- soooooo much better next day! Serves 6-8

Braised Chicken

2 tablespoons avocado olive oil
6 whole chicken legs
Salt and freshly ground pepper
1/4 pound thinly diced turkey bacon, finely dice
1 onion, julienne
3 parsnip, finely diced
2 turnips, finely diced
2 celery hearts, finely diced
3 garlic cloves, minced
1/4 cup Crushed Tomatoes
2 cups Zucchini, sliced .25 thick rounds
2 tablespoon tomato paste
3/4  white wine
1/2 cup hazelnut milk
pinch thyme sprigs
pinch rosemary sprig
1/4 cup sliced pitted kalamata olives
1/2 cup  low-sodium broth
1 1/2 tablespoons red wine vinegar

Preheat the oven to 350°. In a deep, 12-inch, deep sauté pan, heat the avocado oil.

Season the chicken with sea salt and pepper and cook over high heat turning once, until browned, about 8 to 10 minutes. Transfer the chicken to a plate or platter.

Add the turkey bacon to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, parsnip, turnips and zucchini  and cook over high heat, stirring, until the vegetables are beginning to caramelize, about 4 minutes or so.

Add the tomato paste and wine and cook until the wine is nearly evaporated. After the wine evaporates, add both the stock and hazelnut milk. Add the herb sprigs and olives and season with salt and pepper.

Place the chicken into the vegetables, add the stock and bring to a boil. Cover tightly with lid or tinfoil, transfer to the oven and braise until falling off the bone, about 1 hour 30 mins.

Discard the herbs and serve Carolina Brown Rice

Follow the instructions on the bag and add 2 tablespoons of rice wine vinegar a for every 2 cups of rice being made. Charred Kale chips from the book, pg 28.

Only there is one substitution in the recipe…Instead of the nori use 2 tablespoons of Lemon Zest and One additional  teaspoon of sea salt. Place the rice and flax in the bowl, place a big handful of the kale on the rice and the chicken right on top. Place the 2 tablespoons of flax seed for every 2 cups of rice being made.

I hope its winter and your holding someones hand when you eat this.

Scrambled Eggs w/ Almond Milk & Stracchino

scrambledEggsWeb
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Ingredients

16 extra-large eggs
1 1/4 cups almond milk
5 tablespoons of Butter
6 tablespoons Stracchino Cheese
2 tablespoons minced fresh chives

Directions

Mix the eggs in a bowl with the milk in a medium mixing bowl.. Heat 2 tablespoons of butter in a large pan on medium heat . Add the eggs and turn the heat to low, stirring constantly for about 4 to 6 minutes. Add the stracchino cheese and chives, and the remaining 3 tablespoons of butter. Stir an additional minute and season with sea salt and black pepper.

Coriander Grilled Beef Tacos with Kim Chee and Bean Sprouts

kimchiTaco1
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Ingredients

1 1/2lb flank steak
2 tablespoons olive oil
6 scallions, sliced
3 limes, juiced
1/4 cup fresh cilantro
2 garlic cloves, smashed and finely chopped
2 tablespoons tamari
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 tablespoons black sesame seed
6 cloves roasted garlic
6 corn tortillas
1 quarter cup melted butter
6 ounces of your favorite store bought Korean kim chee
1 cup of bean sprouts

Directions

Heat the broiler to 500 degrees then take the steak and put it into a Ziploc bag with the olive oil, scallions, lime juice, cilantro, garlic, tamari, rice wine vinegar, mirin, black sesame and roasted garlic. Marinate everything together for one hour, place on a baking sheet and broil until medium rare, about six to eight minutes turn half way through. Then let rest for 5 minutes. Then very thinly slice the flank steak against the grain. Once sliced cut the slices into fine strips, almost a julienned. Then warm tortillas, brushing them with melted butter, before toasting in a dry pan. Build your tacos by layering the steak, kim chee, and bean sprouts. Finish with a squirt of fresh lime and sea salt and let the fiesta roll.

Serves 4

Kale Chips

kaleChips
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Ingredients

2 large bunches (about 2 ½ pounds) kale, stems and center ribs discarded, leaves roughly torn
2 sheets nori, cut into 1” x 2” strips
¼ cup roasted garlic oil
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
Zest of 1 lemon

Directions

Preheat the oven to 350°F. Line a baking sheet with tin foil or parchment paper.

In a large bowl, toss the kale and nori with the oil until coated. Then spread the kale and nori on the lined baking sheet and sprinkle with the salt and pepper. Bake for 6 to 8 minutes or until the kale and nori are crispy. Be careful not to cook much longer, or the nori and kale will turn dark and bitter.

Remove the baking sheet from the oven and sprinkle the kale and nori with the lemon zest. Let the chips cool to room temperature before serving.

Serves 4-6

Raw Tuna with Grapefruit and Toast

Tuna_1
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Ingredients

8 ounces of perfectly cubed tuna
1 grapefruit segmented into supremes
1 tablespoon mustard oil
1 teaspoon dijon
1 teaspoon orange blossom honey
8 chives minced
1 tablespoon melted butter
1 piece of white bread- crusts cut off and rolled with a dough roller

Directions

  1. Take a large mixing bowl and Mix all ingredients gently except toast and butter. Using a rubber spatula make sure tuna is coated and the grapefruit segments stay whole.
  2. Spoon the butter onto the bread and season with salt and pepper. Toast in panini press until toasted

 

This dish is available at Imperial No. 9 in NYC.

King Crab A La Plancha

KingCrab_1
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Ingredients

1 lb King Crab legs split in Half
1 ounce of Soy Vinaigrette
2 ounces of Butter
Pinch of Garlic Chips
Pinch of Toasted Black Sesame Seeds

For Soy Vinaigrette

1 yellow onion brunoise
4 cloves Garlic smashed and Chopped
1/2 cup of Mirin
1 piece of diced ginger
1 ounce of chopped lemon grass( very fine )
1/2 cup of Thick Soy Sauce
.25 cup of Honey
1/2 cup of lime juice
2 tablespoons sugar
.25 cup red wine vinegar
1 cup Roasted Garlic oil
1 serrano pepper seeded and Diced

Directions

  1. Med High heat Saute the serrano, onion, garlic, lemon grass , and ginger in 3 tablespoons of the garlic oil. Cook until translucent should not be carmelized but heavily wilted. Set aside. Takeall remaning ingredients except the oil and place in blender. Turn on low setting and slowly stream the garlic oil into. Add a touch of water if to thick. Pour into large bowl and add the sauteed ingredients, season with Salt and Pepper. Taste and adjust seasoning.
  2. Season the legs with salt and cracked pepper.Place the split legs flesh side down in one ounce of butter on plancha. Once hot in final moments of cooking squeeze half of lemon onto flesh. Take off plancha and stack flesh facing up on plate. Melt remaining ounce of butter in a pan once melted add the vinaigrette and season. Pour over crab with chips and sesame.

 

This dish is available at Imperial No. 9 in NYC.

Lemon-Thyme Chicken with Heirloom Tomato Salad

LemonThymeChicken_1
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Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 8 min
Level: Easy
Serves: 4 servings

Ingredients

4 boneless skinless chicken breasts, cut in half crosswise
1 lemon
4 tablespoons extra-virgin olive oil, plus more for frying
4 fresh thyme sprigs
2 garlic cloves, finely chopped
1 pound mixed heirloom tomatoes
2 tablespoons red wine vinegar
Kosher salt
Freshly ground black pepper
Fresh basil leaves

Directions

  1. Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze the juice over the chicken. Add 3 tablespoons of the oil along with the thyme and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours.
  2. While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine.
  3. When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
  4. To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve.

Seared Tuna with Chimichurri

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Ingredients

4 ounces of Tuna
blackening seasoning
2 tablespoons blended oil

Directions

To prepare Tuna. Heat the oil on high in pan. Season tuna heavily with blackening seasoning. Sear and slice very thin and arrange on plate with fried red onion puree

For Chimichurri

3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
1/2 cup coarsely chopped parsley
.25 cup chiffonade basil
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup lemon juice

Directions

In a food processor, combine the parsley, vinegar, garlic,basil,oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

For Fried Onions

1 red onion shaved on mandoline
1 egg
1 cup of milk
2 tablespoons tumeric
2 tablespoons cumin
1 teaspoon cinnamon
salt and pepper

Directions

Combine all ingredients except red onion. Mix well. Add the onion .

For Seasoned Flour

1 cup wondra flour
salt and pepper

Directions

Take a handful of onions and add to flour. Fry in batches at 350. Drain on paper towels once golden. Season again. Once done place fried onions in robo coupe and pulse until chopped.

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