Total time : 2 hours + Cooling make 1 - 9x5-inch loaf pan
1-1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1-1/4 cups sugar
2 13-ounce jars Nutella
1 . Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2 . In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3 . Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
4 . Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
Heart Healthy
By Margaret O'Malley Reviewed by Kelly Kennedy, RD
It’s important for those with type 2 diabetes to watch for signs of hypoglycemia, or insulin shock, and to know what to do if they occur.
Learn more about the program >>
Hypoglycemic symptoms are important clues that you have low blood glucose.
An episode of hypoglycemia, or low blood glucose, comes on very suddenly. It can happen during or after strenuous exercise, or when you delay a meal. Most people with type 2 diabetes learn to recognize their hypoglycemic symptoms.
These include:
Sweating
Weakness
Anxiety
Trembling
Fast heartbeat
Inability to think straight
Irritability
Grouchiness
Hunger
Headache
Sleepiness
Hypoglycemic episodes can also happen while you are asleep. Symptoms include:
Crying out or having nightmares
Waking up to find your pajamas or sheets are damp from perspiration
Feeling tired, irritable, or confused after you wake up
What to Do if Your Blood Sugar Is Low
If you think your blood glucose may be too low, check your level using your testing equipment. If your blood glucose is less than 70 mg/dL, then you are probably having a hypoglycemic reaction.
Hypoglycemia is usually mild and can be treated quickly and easily by eating or drinking a small amount of glucose-rich food. Always carry something to eat in case a hypoglycemic episode happens, such as sugar or glucose tablets, fruit juice, or hard candy. Ask your doctor or certified diabetes educator (CDE) for suggestions about the best form of emergency glucose to have on hand for your particular situation.
Serves 4 (serving size: about 3/4 cup)
Straight from Louisiana, this Cajun classic is a perfect compliment to serve over top a bowl of white rice.
1 ounce diced andouille sausage
1/2 cup sliced celery
1/4 cup diced onion
1/4 cup diced bell pepper
1 teaspoon salt-free Creole seasoning
1 bay leaf
1 thyme sprig
2 garlic cloves, minced
2 (15-ounce) cans unsalted drained red kidney beans
1 cup unsalted chicken stock
1 tablespoon chopped parsley
Sauté sausage in a skillet over medium heat 2 minutes. Add celery, onion, bell pepper, Creole seasoning, bay leaf, thyme sprig, and minced garlic; sauté 5 minutes. Add beans and chicken stock. Bring to a boil; simmer 5 minutes. Stir in parsley.
Heart healthy
The To Go For Sandwich
1-1/2 cups rice vinegar
1/2 cup granulated sugar
1-1/2 tablespoons Sriracha
1/2 teaspoon kosher salt
1 cup carrot ribbons (shaved with a peeler from 1 medium carrot)
1 cup daikon ribbons (shaved with a peeler from 1 small peeled daikon)
8 thick-cut slices of bacon (about 1 pound )
1/4 cup light brown sugar
2 tablespoons soy sauce
2 tablespoons Shaoxing rice wine
1-1/2 teaspoons Chinese five-spice powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
5 ounces liver pâté, preferably duck
4 8-inch soft baguette rolls, split and toasted
8 thin cucumber spears
2 jalapeños, seeded and julienned
8 cilantro sprigs
1/4 cup mayonnaise
1 tablespoon extra-virgin olive oil
4 large eggs
1 . In a medium saucepan, stir the vinegar, granulated sugar, Sriracha and salt over high heat until the sugar is dissolved. Add the carrot and daikon ribbons and let cool to room temperature.
2 . Preheat the oven to 400°. On a rack set over a rimmed baking sheet, sprinkle the bacon slices with the brown sugar. In a small saucepan, cook the soy sauce, rice wine, 1 teaspoon of the five-spice powder, 1/4 teaspoon of the garlic powder and the pepper over high heat, stirring, for 1 minute. Drizzle the mixture over the bacon. Bake just until cooked through, about 15 minutes. Sprinkle the bacon with the remaining 1/2 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder and bake until browned and crisp, about 5 minutes.
3. Spread the pâté on the bottom halves
of the toasted rolls and top with the bacon, cucumber, carrot and daikon pickles, jalapeños and cilantro. Spread some of the mayonnaise on each roll top.Heat the olive oil in a large nonstick skillet. Crack the eggs into the skillet and cook sunny side up until the whites are set and the yolks are runny, 2 to 3 minutes. Place a fried egg on each sandwich and serve.
Heart Healthy
Skillet-charred tomatoes, garlic, onion and jalapeno are blended with smoky dried chiles to create a spicy, vibrant sauce for steak fajitas or maybe steak with a salad . Either way , it's deliciously good .
2 tablespoons canola oil
1 pound flank steak
2 teaspoons smoked paprika
Kosher salt
Freshly ground black pepper
2 poblano chiles
2 small onions, cut into wedges
2 dried guajillo or New Mexico chiles, stemmed and chopped
1 tomato, halved
2 garlic cloves
1 small jalapeño
1 tablespoon fresh lime juice
Warm flour tortillas, cilantro sprigs, avocado wedges and lime wedges, for serving
1 . Preheat the broiler and position the rack 6 inches from the heat. Set a rack over a baking sheet.
2 . In a large cast-iron skillet, heat 1 tablespoon of the canola oil. Rub the steak all over with the smoked paprika and season with salt and pepper. Cook the steak over moderately high heat until browned on both sides, about 2 minutes. Transfer the steak to one side of the rack on the baking sheet.
3 . In a medium bowl, combine the poblanos with three-fourths of the onion wedges and the remaining 1 tablespoon of canola oil, season with salt and pepper and toss to coat. Arrange the vegetables next to the steak. Broil the steak and vegetables for 12 to 15 minutes, until the steak is medium-rare and the vegetables are golden and softened. Transfer the steak to a work surface and let rest for 5 minutes. Peel, stem and seed the poblanos, then thinly slice them.
4 . Meanwhile, in the cast-iron skillet, toast the dried chiles over moderate heat until fragrant and softened, about 2 minutes; scrape the chiles and seeds into a blender. Add the tomato, garlic, jalapeño and the remaining onion wedges to the skillet and cook over moderate heat, turning occasionally, until the vegetables are nicely charred all over, about 10 minutes. Transfer the vegetables to the blender, add the lime juice and puree until smooth. Season the hot sauce with salt and pepper.
Thinly slice the steak and serve with the salsa, onion wedges, poblanos, tortillas, cilantro, avocado and lime.
TIP:
The hot sauce can be refrigerated for 3 days.
Heart healthy
This is a nod to the nostalgia of our childhood TV dinner. But the difference here is fresh fish and our special tartar sauce, easily created from ingredients you likely have in the fridge.
Serves 4
1-1/2 pounds fingerling potatoes, sliced lengthwise
1 teaspoon fresh lemon juiceAbout 2 tablespoons olive oil, divided
2 tablespoons capers, chopped
1 teaspoon finely shredded lemon zest
1/3 cup mayonnaise
4 striped bass fillets with skin (about 2 lbs. total), halved and skin scored
1 teaspoon kosher salt, divided
1 tablespoon chopped flat-leaf parsley
Lemon wedges
1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Set a cooling rack over half of cooking grate. In a small bowl, mix potatoes and 1 tbsp. oil. Spread potatoes on rack and grill until browned, turning occasionally, about 10 minutes.
2. While potatoes cook, make sauce and cook fish. For sauce, in a small bowl, mix capers, lemon juice, zest, and mayonnaise. Set aside.
3. Rub fish on both sides with remaining 1 tbsp. oil and sprinkle with 1/2 tsp. salt. Using a wad of oiled paper towels and tongs, oil clear portion of cooking grate. Lay fish on grate and cook, turning once, until grill marks appear and fish is opaque, about 5 minutes total.
4. Transfer potatoes and fish to a platter. Sprinkle potatoes with remaining 1/2 tsp. salt and the parsley. Serve with caper mayonnaise and lemon wedges for fish.
Heart Healthy
SALSA :
4 medium tomatillos—husked, rinsed and quartered
1/2 cup lightly packed cilantro
2 small jalapeños, chopped
1-1/2 tablespoons fresh lime juice
1 teaspoon vegetable oil
Kosher salt
TACOS:
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon minced cilantro
1 small garlic clove, minced
1 pound skinless halibut fillet, about 3/4 inch thick
Kosher salt
Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving
MAKE THE SALSA :
In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.
MAKE THE TACOS :
Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.
TIP:
The salsa can be refrigerated for 3 days.
SUGGESTED PAIRING
Pair with a crisp, hoppy American pale ale.
Heart Healthy
