Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 43 of 77)

Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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Creamed Chicken Recipe

Ingredients:
1 large chicken for frying – cut in pieces
1 small onion – cut in wedges
1 cup heavy cream
1/2 pound button mushrooms – sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Wash the chicken, then cut into pieces, pat dry.

In a large oven proof skillet, heat about 2 tablespoons olive oil; add chicken pieces & brown well on all sides. Season with salt & pepper.

Remove chicken to a plate; add onions & mushrooms to skillet & brown slightly. Add chicken to the skillet, pour on cream, cover & place in a 350 degree oven for about 30 minutes.

[NOTE] Make sure the cream is not cooking down too fast. (If it is, lower the oven temp to 300 degrees during last 20 minutes.)

Remove cover & return to oven for another 20 minutes or until almost all the cream has cooked away.

Serve the chicken with the sauce & mushrooms spooned over top.

Serve with a side salad & a low carb vegetable.


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Christmas Hens Recipe

Ingredients:
1/2 teaspoon lemon zest
Juice of 1/2 lemon
1 cup water
1-1/2 tablespoons dry white wine
1/4 teaspoon ground cloves
2 2-pound Cornish game hens, halved, backbone discarded
Salt & pepper to taste

Instructions:

Combine lemon zest and juice, water, wine and ground cloves.

Marinate hens in lemon-clove mixture in a covered bowl or sealed plastic bag in refrigerator overnight, turning occasionally to coat all sides.

Preheat oven to 450 degrees F.

Season hen halves generously with salt and pepper. Place, skin side up, in a shallow roasting pan. Pour marinade evenly over hen halves.

Roast 30-45 minutes or until thoroughly cooked.

Serve warm or cold in salad.


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Chicken on a Shell Recipe

Ingredients:
One young chicken
Onion, sliced
One bay leaf
Blade of mace
Six peppercorns
Tablespoon butter
Half a pint of cream
Truffle
Two dozen mushrooms chopped fine
Dash white pepper
Two eggs
1/8 cup sherry

Instructions:

Into a kettle containing a quart of water put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace and six pepper-corns.

Simmer in the covered kettle for one hour and set aside to cool.

When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice.

Mix in a saucepan, over a fire without browning, a tablespoonful of butter, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken.

Let the whole stand in chafing dish until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in 1/8 cut of sherry and serve in cockle shells.


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Chicken Pate Recipe

Ingredients:
2 lb skinned/boned breast chicken
2/3 cup white part only leek
1/4 cup shallots
3/4 cup unsalted butter
3 eggs whites only
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 1/4 cup well-chilled whipping cream
1/2 cup chicken broth
2 cup tight-packed leaves spinach
2 cup tight-packed leaves basil
3/4 cup well-chilled whipping cream

Instructions:

Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour.

Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool.

Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled.

Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl.

Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream.

Combine both chicken mixtures.

Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture.

Preheat oven to 350F.

Line 9×5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect.

Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil.

Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan.

Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving.


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Cajun Cornish Hen Recipe

Ingredients:
1 rock cornish hen, giblets removed
2 tbsp cajun seasoning blend
1/3 cup butter
Salt and pepper to taste

Instructions:

Thaw the chicken. Thoroughly rinse the bird under cold running water, and pat dry with paper towels.

Preheat the oven to 350F

Place the bird breast-side up on your cutting board. Pat the surface with the cajun seasoning, on both sides of the bird. Make sure all exposed skin is covered. Don’t worry about the cavity of the bird.

Melt the 1/3 cup of butter. Place the bird in a casserole dish, and slowly pour the butter over the top of the bird. If the seasoning washes off into the butter, that’s okay, just sprinkle a little extra over the uncovered parts of
the bird.

Place the bird in the oven, uncovered. Bake at 350F for 1 hr 20 mins, using the turkey baster to baste the bird with the butter about every 10-15 minutes. The surface of the bird should be crisp when done.

Serves 1


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Buffalo Wings Recipe

Ingredients:
1 egg
1/2 cup olive oil
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 pounds chicken wings

Blue Cheese Dunking Sauce:

1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tablespoon lemon juice
1/4 cup crumbled blue cheese
Combine all ingredients. Mix well.

Instructions:

Heat oven to 450 degrees F. Beat egg in a medium bowl. Add oil and beat until combined. Add vinegar, salt, pepper, cayenne, garlic, powder, and celery salt, stir until well combined.

Cut chicken wings in half at joint; remove wing tips and discard. Dip chicken pieces into marinade and arrange on a large baking pan.

Bake 20 minutes, turning and brushing with marinade several time, until wings are crisp. Remove from oven, drain and arrange on a warm platter. Serve with Blue Cheese Dunking Sauce.


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Balsamic Chicken Recipe

Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 teaspoon olive oil
4 skinless, boneless chicken breast halves
1 clove garlic, crushed in garlic press
1 can (14 1/2-ounce) chicken broth

Instructions:

Combine balsamic vinegar, mustard, and 2 teaspoons olive oil in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 15 minutes.

Heat remaining 2 teaspoons olive oil in large nonstick skillet. Add garlic and cook 30 seconds. Add chicken broth and bring to a boil, boil until reduced by half.

Remove chicken from bag, saving marinade. Grill 6 minutes per side, or until cooked through.

While chicken is grilling, bring sauce back to boiling and stir marinade into sauce, boil 2 minutes. Serve chicken with sauce.


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Warm Lamb Salad Recipe

Ingredients:
16 oz. lamb, fat trimmed
3 tablespoons lemon juice
1/4 cup fresh basil, chopped
7 oz. rocket leaves
7 oz. spinach leaves
2 oz. red Spanish onion
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Medium avocado

Instructions:

In a bowl mix lamb fillets with lemon juice and basil. Leave to marinate for 10 minutes.

Toss rocket, spinach, Spanish onion and avocado together.

Combine garlic, olive oil and balsamic vinegar. Pour dressing over salad.

Cook lamb as desired.

Slice lamb into diagonal slices. Place salad mixture onto serving plates and arrange lamb slices on top.


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Mexican Veal Sausage Recipe

Ingredients:
1-1/2 pounds ground veal
2 green onions finely chopped
2 tablespoon chopped fresh cilantro
2 tablespoon salsa
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon olive oil

Instructions:

In a large bowl, mix veal, onion, cilantro, salsa, cumin, salt and pepper gently. Shape into 4 compact sausage shapes.

Heat oil in a large nonstick skillet over medium heat until very hot. Cook sausages 8 to 10 minutes, turning occasionally for even browning, until cooked through.

Serves 4.


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