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Here's a look at some of the health benefits of Stevia, tips on cooking with it, and other fun facts
The stevia plant is a sweet gift from Mother Nature. The indigenous Guarani people of modern-day Paraguay have used leaves of the stevia shrub since ancient times to sweeten bitter tea and for medicinal potions. Stevia is a member of the sunflower (Asteraceae) family in which there are more than 240 species of herbs and shrubs.
These sweet little leaves are from the species Stevia rebaudiana, commonly known as sweet leaf, sugar leaf, honey leaf, or simply stevia. The extracts from the stevia plant can have up to 300 times the sweetness of sugar and are calorie-free.
Growing this waistline-friendly, earth-loving plant is as simple as growing basil or parsley. It loves the garden and the windowsill, and it likes to be harvested.
This article is about the plant, the whole plant and nothing but the plant... we are not talking about the little packets you buy at the store.
Diane Henderiks is a personal chef and culinary nutritionist on a mission to teach America how to cook and eat well. Follow her on Twitter @dhenderiks, "Like" Diane on Facebook, or visit her website.
Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken allow chicken to marinate while preparing the remaining ingredients.
Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
Stir in the mushrooms cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.
12 years ago today, I started Dianne’s Dishes. I had been blogging recipes on my “personal” blog for some time, but I decided to make a blog that was completely dedicated to my love of all things food and thus Dianne’s Dishes was born. Over the years I went from posting a recipe every day, to once a week, to now where my blog is more of a repository to look back on, though I do still blog recipes once in a blue moon. The blog has grown and changed, just as I have grown and changed. It’s been an outlet for me in so many ways and I’ve enjoyed the ride and the people I’ve met along the way. More to come in the future. I’ve been kicking around some ideas. For now, a toast to Dianne’s Dishes…I hope you’ve enjoyed the journey.
There are a few adjustments that should be made to substitute stevia for sugar. When baking cookies, stevia is best used in recipes for crisp cookie types such as shortbread. If you are making chewy cookie types, it is best to add some bulk and moisture in the form of pumpkin, applesauce, uncooked oatmeal or nut and seed butter. Otherwise, your cookies could end up dry and crumbly.
In the case of cakes, separate the egg whites and whip them to stiff peaks to help maintain the volume of the cake batter. Be sure to invert the cake onto a cooling rack when finished baking in order to maintain volume and avoid the cake collapsing.
Yeast breads need sugar to rise. Replace only half of the sugar and increase the baking soda or baking powder to compensate for the lack of sugars available to feed the yeast. In all cases, preheat the oven to the correct temperature beforehand.
Although stevia does not contain calories or cause fluctuations in blood sugar, the Mayo Clinic still recommends using it in moderation due to the excess calories in desserts. Other ingredients in the recipe can contribute to spikes in blood sugar.
Stevia works great in tea, coffee, and other hot and cold drinks cookie and cake recipes and jams and jellies. Sprinkle it on berries, fruit, and cereals at breakfast. Stevia can also be used in breads, although the bread won't rise as much as it will if you use sugar. Using stevia in drinks and recipes - anywhere you would normally use sugar - can help you avoid the health dangers of excess sugar and chemical sweeteners while allowing you to still enjoy your favorite sweet treats. (58)
1 Tbsp. Sugar : 1/4 tsp. stevia powder
1 Tbsp. Sugar : 2-3 drops liquid stevia (6-9 drops of other liquid, flavored types)
The liquid form is preferred for a couple reasons. The first is because the liquids don’t need other fillers like maltodextrin, but can be made with just stevia leaf and water. The second reason is because when using whole leaf or powdered*, you don’t get an even distribution of sweetness throughout your recipe so you’ll end up with ‘pockets’ or areas of super sweetness and others with none.
*If you only have powdered, you may create your own : mix 1 tsp. of the powder with 3 Tbsp. water in a dropper bottle and keep in the refrigerator.
If we want to reduce the sugar content in a recipe, we add stevia and subtract some of the sugar – but not all. We’ve found when taking a recipe that normally has sugar in it (whether it’s coconut sugar, coconut nectar or maple syrup) and reducing the amount of sugar called-for, while adding in stevia works best. Often times when stevia is used to replace 100% of the sugar there’s an over-powering artificial taste which ruins the recipe.
When replacing sugar entirely with stevia in most recipes, you won’t get the same result. However, if you’re creating a new recipe, or heavily modifying an old one, there are a few things you can add that help round out the flavor.
Trying also incorporating supportive flavors such as salt, vanilla, almond, coconut or citrus. These help balance out the sweetness spike in Stevia’s nature.
You only have one shot, add too much and it’s all over. Well not all the time, because sometimes you can add more of all the other ingredients to the recipe and make a double batch!
But seriously, this is the simplest advice we can offer: try a little bit first, taste it, then add more if needed. Some recipes are easy to see if you’ve added enough, such as smoothies. Others are more difficult, like cookies, as you have to wait until they’re done baking.
I needed a sauce for the 72 hr Sous Vide short ribs I made, so I decided to go with this Steak Diane sauce. I am so happy I did because it was perfect with my medium rare short ribs. I followed the recipe to a T and it came out perfectly. Will definitely make again!
I just finished prepping, cooking and devouring our steak diane. Iɽ like to have a nap and then do it all again! It tasted fantastic, came out absolutely perfect, and I didn't burn my house down flambeing! I can't cook. But I did everything that my wife told me to do as she read from the recipe and watched the video, and viola! It came.out perfect! We may have a new Sunday tradition on our hands, where we look over recipes durnig the week and then make something extravagant on Sunday.
Have made this a few times now, I very easy to make. Amazing flavour. This is definitely the best Dianne Sauce. Thanks Chef Ramsay.
A Steak flambe classic , simple and flavourful. Thanks to Diane & Chef Ramsey
Great recipe. Straight forward. Just get your bowls of ingredients ready beforehand. Also, the cognac produces an impressive flair, so be careful! I'm definitely making this again.
Just made this for dinner and although somewhat time consuming it was every bit worth the effort. Best steak I have ever eaten. Definitely making this for guests.
Greek yogurt, cucumber, dill and seasonings come together in this classic homemade tzatziki sauce.
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I love recreating Asian take-out dishes at home, and this Easy Peanut Chicken Stir Fry is a favorite with my husband and kids. And a favorite with me because it’s so easy to make!
I also love that this dish is so versatile. You could easily substitute beef, pork or shrimp for the chicken, or leave out the meat and go vegetarian.
And the sky is the limit when it comes to the veggies you could use.
We like to make this with wide rice noodles, but if you’ve got some dried Ramen noodles lying around (I live with teenage boys, so that’s a given), those work well in this recipe too.
And of course you can adjust the heat by using more or less red pepper flakes. This is a great recipe for using up any odd leftover meat or vegetables you might have in the refrigerator.
And of course it goes without saying that making your own take out is always better than ordering it from a restaurant.
And since this stir-fry is on the table in about 30 minutes, you might even save time making it yourself.
My favorite part of this dish is the peanut sauce. My husband isn’t a big fan of peanut butter, but even he doesn’t mind it in this flavorful, hearty noodle recipe.
I like to serve toppings like chopped green onions, fresh cilantro and crushed peanuts on the side, so everyone can garnish their noodles to their liking.
This Easy Peanut Chicken Stir Fry is on the regular menu rotation at our house, and I think it will become a favorite at your house too!
One of my favorite drinks in the summer is lemonade but I don’t want to drink anything that’s loaded with high fructose corn syrup, sugar, or artificial sweeteners. Since I didn’t want to give up my lemonade, I learned how to make lemonade with Stevia packets.
Stevia is an all-natural sweetener that works great in lemonade. It comes from the Stevia rebaudiana plant that originated in South America. The purified extract from the leaves has 200 times the sweetness of sugar and doesn’t raise your blood sugar level.
Best of all, there are absolutely NO calories in it. The plant doesn’t grow in Vermont as it’s a tropical plant, and I have had no luck whatsoever in trying to grow one.
I just buy the powdered Stevia from the grocery store and use that. You can also purchase it in liquid form if you prefer.
I like my lemonade tart so feel free to adjust the amount of water and the amount of Stevia that you add to your lemonade. If you’re used to sweeter drinks, you might want to add a bit more stevia.
Yes, the powdered stevia dissolves well when you make lemonade with stevia. The acidity of the lemons helps break down the stevia powder and the result is absolutely delicious.
All you need are these simple ingredients to make lemonade with stevia.
If you love freshly squeezed lemonade, I really find that a lemon reamer is a huge time saver. I really like this one because it keeps the seeds out of my drink.
Sometimes, instead of making lemonade, I just slice a few slices of lemon and add them to my water. When I do that, I don’t add powdered stevia.
If you’re wondering how to make lemonade with liquid stevia, you can. I add liquid stevia drops at times instead of powder. They dissolve better. This is the brand I use.
Just a few things you might want to have on-hand are a good citrus reamer and a glass beverage dispenser. That way, you’ll always have an ice-cold glass of lemonade when you want one.
You can also add a few mint leaves to your lemonade. This year, we added spearmint to our garden so I will have it fresh when I want it.
If you’re wondering if this recipe for making lemonade with stevia is Whole30 compliant, it is not. You cannot have stevia on the Whole30 diet.
You are not allowed to have any type of sweetener. About as close as you are going to get is sliced lemon in water for flavored lemon water.
Want more beverage recipes? Have you ever tried making root beer? Or, learn how to make homemade lilac lemonade. Try this Elderflower lemonade or rosehip and hibiscus iced tea.