Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 12 of 77)

Sesame Green Beans & Peppers Recipe

Ingredients:
1 lb fresh green beans
1 medium sized red bell pepper (can use yellow) cut in 1/4″ strips
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Instructions:

Trim green beans and blanch in boiling water about 2 minutes. Drain and rinse under cold water. Place in a serving bowl with bell pepper and toss with remaining ingredients.


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Garlic Zucchini Recipe

Ingredients:
2 large zucchinis
10 cloves of garlic
Olive Oil
Salt

Instructions:

Perfect recipe for those who just love garlic!

Grate the zucchinis. Chop the cloves of garlic

Sauté zucchini and garlic in Olive oil. Add salt to taste.


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Egyptian Stuffed Peppers Recipe

Ingredients:
2 tablespoons of chutney
Large sweet peppers
Raw beef
Chopped onion
Parsley
Beaten egg

Instructions:

Cut off the tops and remove the seeds of the peppers. Stuff with chopped raw beef highly seasoned to taste, and mix with , parsley, egg and chutney.

Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve.

Garnish with cucumber salad


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Oven Eggplant Recipe

Ingredients:
1 medium eggplant
1/2 cup cottage cheese
2 tablespoon onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoon tomato sauce
2 oz provolone

Instructions:

Cook eggplant in boiling water, covered, for 10 min.

Drain and cut in half lengthwise. Scoop out insides leaving 1/2″ shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.

Preheat oven to 350 degrees. Stuff eggplant halves, place in casserole dish and bake covered for 15 min.

Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered


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Spicy Collard Greens Recipe

Ingredients:
1 lb collard greens
2 cup vegetable Stock
3 To 4 leaves fresh basil or 1/2 tsp dried leaf basil
2 tsp virgin olive oil
3/4 cup onion, chopped
1 tablespoon ginger root, grated
1 teaspoon jalapeno pepper, chopped
1/4 teaspoon sesame oil
Pepper to taste
1 teaspoon sesame seeds

Instructions:

Rinse greens well in tepid water and slice in thin strips. Place in a saucepan with the stock and basil, cover and cook about 30 minutes, until greens are tender.

Heat oil in a non-stick skillet and saute onion and garlic; stir in ginger root and jalapeno pepper.

Add collard and stir until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds.


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Cauliflower Macaroni Recipe

Ingredients:
Cauliflower
Heavy cream
Water
3 oz cheese, grated fine
1/4 pound butter
Salt
Cayenne

Instructions:

Boil a pot of water with some cream & fresh butter melted in it. Anything that may float on the top of the water must be removed before the cauliflower goes in.

Add the cauliflower, boil it, steadily, half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs.

Put into a stew-pan a quarter of a pound of fresh butter; nearly half of the grated cheese; two large table-spoonfuls of cream. and a very little salt and cayenne. Toss or shake it over the fire, till it is well mixed, and has come to a boil.

Then add the tufts of cauliflower; and let the whole stew together about five minutes. When done, put it into a deep dish; strew over the top the remaining half of the grated cheese, and brown it

This will be found very superior to real maccaroni.


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Broccoli in Cream Sauce Recipe

Ingredients:
8 oz broccoli
2 tablespoons butter
1/3 cup cream
1 tablespoon shredded swiss
1/2 cup shredded cheddar
Dash salt
Dash pepper
Dash garlic powder

Instructions:

Steam the broccoli.

Melt the butter and cream in a saucepan. Over low heat, add in the swiss and cheddar cheese, plus salt, pepper and garlic to taste. The sauce should be soupy.

Blend the broccoli in with the sauce and serve.

Note if you have fresh garlic, then instead of using the garlic powder you can cut up a clove of garlic and saute that first in the butter.

Makes 4 servings

Use the same sauce over cauliflower or asparagus.


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Bombay Spinach Recipe

Ingredients:
Spinach
1 chopped onion
2 tablespoons butter
Pepper
Curry powder

Instructions:

Boil the spinach in salted water until tender; drain and chop fine.

Fry onion in butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter.

Goes well with stewed prawns.


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Asparagus Almondine Recipe

Ingredients:
1/4 cup Finely chopped almonds
1/2 cup Butter
1 teaspoon Tarragon vinegar
20 oz Frozen asparagus spears -cooked and drained

Instructions:

In a small sauce pan, place almonds and butter.

Heat, uncovered, until nuts are lightly browned.

Stir in vinegar.

Pour sauce over hot or cooled asparagus.


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Zucchini, Sour Cream and Jack Cheese Bake Recipe

Ingredients:
4 tablespoon unsalted butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese (can be hot pepper)
1 egg
1/2 cup sour cream
1/2 teaspoon salt
2 tablespoon. chopped fresh basil or 1 tsp. dried basil

Instructions:

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.

Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once.

Pour into the prepared baking dish. Bake for 30 minutes until lightly golden

Serves 4.


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