Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 21 of 77)

Avocado Gazpacho Soup Recipe

Ingredients:
2 large cucumbers
3 cup chicken broth
1 teaspoon tabasco (or more to taste)
1/4 cup firmly packed cilantro
Juice of one medium lime
2 ripe avocados
1/2 teaspoon salt – or to taste
6 or 8 green onions including green tops
cilantro sprigs

Instructions:

Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.

Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth.

Process briefly to coarsely puree the avocado, leaving some chunks.

Chill at least 2 hours.

Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with fresh cilantro sprigs.

Minced onion and diced cucumber on the side to add individually.


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Bacon Cheddar Cheese Soup Recipe

Ingredients:
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
14 ounces chicken broth
4 teaspoons sour cream (or other thickener)
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.

Carb Count: 4.25 per serving. Serves 4.


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Taco Seasoning Recipe

Ingredients:
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Instructions:

Stir together and store in air tight container.


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Seafood Spices Recipe

Ingredients:
2 tablespoon ground allspice
2 tablespoon celery salt
2 tablespoon mustard powder
1 teaspoon ground ginger
1 tablespoon paprika
3/4 teaspoon Cayenne pepper

Instructions:

Mix thoroughly.

Sprinkle on fish fillets before broiling.

Season chowder, crabs or salmon cakes.

Add to tuna, crabs or salmon salads.


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Mexican Herb Blend Recipe

Ingredients:
2 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon pepper
1 tablespoon paprika
1 tablespoon salt

Instructions:

Combine in jar. Stir or shake before each use.


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Jamaican Jerk Seasoning Recipe

Ingredients:
2 tablespoon onion powder
1 packet stevia
1 tablespoon salt
1 tablespoon ground thyme
1 1/2 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground red pepper

Instructions:

Stir together all ingredients. Store in airtight container at room temperature.

Rub seasoning on meats or poultry before grilling or roasting.


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Italian Seasonings Recipe

Ingredients:
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Instructions:

Mix all ingredients in a spice grinder OR put in a small bowl and crush with the back of a spoon.

Stores in an airtight jar for up to 6 months.


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Greek Spice Rub Recipe

Ingredients:
2 tablespoon dried thyme
2 tablespoon dried rosemary
2 tablespoon oregano
2 teaspoon salt
1 teaspoon ground black pepper

Instructions:

Combine all ingredients in a small bowl.

To use on meats or poultry: Mix one tablespoon olive oil, one tablespoon lemon juice and one clove garlic, crushed. Rub or brush over meat. Coat oiled meat with dry spice mix, using about one tablespoon per pound of meat.

Cover and refrigerate 30 minutes before grilling, broiling or roasting.

Leftover spices may be stored in a small jar or plastic container for several weeks. Don’t contaminate the spices by washing hands thoroughly after oiling the meat or chicken and using a clean spoon to remove the spice from the bowl or jar.

• Make a paste by combining the olive oil, lemon juice and garlic with the dry spices. Brush or rub on meats.

• Make a wet marinade with 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves garlic, minced, and 2 tablespoons of the spice mix.


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Creole Seasoning Recipe

Ingredients:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

Instructions:

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl.


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Chinese Five Spice Powder Recipe

Ingredients:
2 tspn Szechuan peppercorns
8 Star Anise
1/2 tspn ground cloves
1 tbspn ground cinnamon
1 tbspn ground fennel seeds

Instructions:

In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).

Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.

Strain the blended seasonings.

Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.

Grind the seasonings until very fine.

Store in an airtight container.


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