1. Preheat oven to 325° F (165° C., gas mark 3).
2. Coat an oven proof covered roaster with cooking spray and heat on top of the stove. Sear all sides of the meat to close it. Remove from heat. With a sharp small knife make slits in the top of the meat and push in garlic slices at 2 inch intervals. Cover with remainder of garlic, carrot coins, and 1/2 onion rings. Pour wine and stock around the beef. Add the bay leaves, thyme, and pepper to taste. Cover and roast until fork tender, about 2 1/4-2 1/2 hours, adding water if needed.
3. While the roast is cooking, coat a nonstick skillet with cooking spray. Sauté with remaining onion rings stirring until they begin to wilt. Add water and cover. Continue to cook until they caramelize. Remove from the pan. Add the mushrooms and sauté until they are just cooked through.
4. Remove the beef from the roaster and keep warm. Pour the sauce through a sieve into a shallow pan, mashing the solids through to thicken. Slice the meat into very thin slices across the grain and place into the sauce.
5. When ready to serve add the mushroom-onion mixture to the sliced beef and reheat. Place onto large serving platter. Decorate with extra thyme sprigs.

1. Peel the potatoes and cut into 2 inch pieces. Place into a pot of boiling water, to cover, along with the garlic and scallion. Cook until potatoes are tender, about 10 minutes. Drain off the water and return the potatoes and vegetables to the pan. Shake to evaporate remaining moisture.
2. Mash the potatoes with an electric mixer. Add the warm milk and whip until the mixture is smooth, fluffy and free of lumps. Taste for seasoning and add salt (if using), and pepper to taste.
3. Serve immediately or keep warm in oven until ready to serve.

1. In a large pot of salted boiling water cook the green beans for 4 minutes or until they are barely tender. Drain them and run under cold water to stop cooking.
2. When ready to serve, heat a non-stick skillet that you have coated with cooking spray. Add the margarine and mustard and stir to combine. Add the beans and stir to reheat and coat. Serve immediately.

1. Preheat oven to 350° F ( 180° C). Peel and core the apples. Slice thin lengthwise. Sprinkle with lemon juice and cinnamon.
2. Roll out dough (recipe follows) into a large circle about 14 inches (35 cm) . Place into an 8 inch round oven proof baking dish that is at least 2 inch deep, allowing excess pastry to drape over the edge. Place the apples in the prepared dish, mounding slightly in the middle, Bring the pastry up and over the fruit. (It will not cover all of the apples.) Sprinkle with sugar.
3. Bake for 45 minutes or until the crust is brown and the filling bubbling.

1. In a food processor, process sugar, flour, lemon zest, and margarine for 5 seconds. Add all ice water and process another 5 seconds.
2. Remove dough and press between 2 sheets of plastic wrap. Pat into a 4-inch ( 10cm) circle. Wrap securely and chill for at least 1 hour.
3. When ready to use, place on a lightly floured board and roll to desired thickness.

Legal

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.

©1997, 1998, 1999 Diabetic-Lifestyle Online Magazine. All rights reserved.