Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 55 of 77)

Beef Steak a la Henriette Recipe

Ingredients:
1/2 cup butter
1/4 teaspoon salt
Yolks 3 eggs
1 tablespoon cold water
1 tablespoon Worcestershire Sauce
1/2 tablespoon lemon juice
1/2 tablespoon finely chopped parsley
Few grains cayenne
Broiled Porterhouse steak

Instructions:

Divide butter in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Mix the yolks with 2 tablespoons of water in a small pan. Beat with a wire whisk for about 30 seconds, or until the mixture is pale and foamy. Place over very low heat and whisk for 2-3 minutes, or until thick and the whisk leaves a trail- do not let the pan get too hot or you will have scrambled eggs. Remove from heat.

Add the cooled butter, a little at a time, whisking well between each addition. Try to avoid using the milky butter whey in the bottom of the pan.

Add parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.


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Beef Brochette Recipe

Ingredients:
1-1/2 pounds of beef tenderloin
21 slices of onion
21 mushroom buttons
1/2 cup melted butter
Salt and pepper to taste
Skewers

Instructions:

Cut meat into 2 inch squares and place on skewers alternately with onion slices and mushrooms.

Marinate in the melted butter and broil under moderate heat, turning over until done, which will take about half an hour.

Serves 6.


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Grilled Balsamic Veal Chops Recipe

Ingredients:
2 shallots, coarsely chopped
2 garlic cloves, finely minced
2 sprigs fresh rosemary, coarsely chopped
3 cups balsamic vinegar; divided
1/2 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 veal chops (10-ounces each)
4 sprigs fresh thyme, for garnish (optional)

Instructions:

Place the prepared shallots, garlic and rosemary in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper.

Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.

Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160*F (70*C) for medium and 170*F (75*C) for well-done.

Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons.

To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired.

Makes 4 servings.


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Bacon Cheeseburger Recipe

Ingredients:
1 pound ground beef
1 egg
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
3 to 5 slices of bacon (cooked and crumbled)
Garlic powder to taste
Black pepper to taste
Chili powder to taste

Instructions:

Preheat oven to 350 degrees.

Lightly brown beef and drain well.

Mix all ingredients together except Mozzarella. Press mixture into small casserole dish and top with Mozzarella.

Bake in the oven for 25 to 30 minutes. Cheese should be melted and lightly browned.


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Breakfast Sausage & Beef Recipe

Ingredients:
2 lbs of pork sausage
1/2 lb of shredded sharp cheddar cheese
3 eggs
1 dash of black pepper
2 tablespoon of dried onion flakes
1 lb of ground beef

Instructions:

Put all the ingredients in a large mixing bowl and mix it with your hands.

Once all this is combined real well place 1 inch balls on your cookie sheet.

Bake this in your oven at 375 F for about 25 minutes.


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Greek Style Lamb Marinade Recipe

Ingredients:
3 cloves of garlic, minced
4-5 tbsp fresh oregano (or 2 tbsp dried), minced
2 tbsp parsley, minced
Grated zest from 1/2 a lemon, along with the juice
Extra virgin olive oil (enough to coat the lamb)

Instructions:

Mix the ingredients together. Salt and pepper the lamb, then slather the mixture all over it. Place in a bag or in plastic wrap inside the fridge for at least two hours.

Works with any lamb cut


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Balsamic Marinade Recipe

Ingredients:
A few splashes of balsamic vinegar
2 cloves garlic, minced
Sea salt and black pepper to cover all sides
Thyme (fresh or otherwise)

Instructions:

Rub the meat with all the ingredients. This is a wet rub, that will give a lot of flavor.

Leave the meat in the fridge for half an hour before cooking.

If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.

Works for steak, pork, and chicken. Balsamic is one of the weaker vinegars.


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Spinach Ricotta Omelet Recipe

Ingredients:
3 teaspoon olive oil, divided
1 medium shallots, minced
6 oz fresh baby spinach
1/4 cup Cheese, ricotta, whole milk
3 tablespoon salsa
3 eggs
3 egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon grated parmesan cheese
1 cup salsa (optional)

Instructions:

Pour 1 teaspoon of oil in a frying pan and heat over medium heat. Sauté shallot until tender; sauté spinach for 2 minutes or until wilted. Spoon mixture into a bowl and gently stir in ricotta and 3 tablespoons salsa.

Pour 2 teaspoons oil in a frying pan and heat over medium heat. Whisk together eggs, egg whites, water, salt, and pepper in a bowl.

Pour egg mixture into hot frying pan and cook for 10 seconds or until edges are set. Using a spatula, pull in cooked edges. Cook egg for 5 minutes until there is just a little uncooked egg in the middle.

Spoon spinach mixture on top of egg and top with cheese. Cook 20 seconds, take off of heat and fold omelet in half; move to a plate and top with a dollop of salsa.


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Sour Cream Souffle Recipe

Ingredients:
6 large egg yolks
1/2 cup sour cream
1/4 cup grated Parmesan cheese, mix with cream
1/4 teaspoon salt
6 egg whites, stiff-beaten
3 tablespoon butter
1/2 cup sour cream
Sweetened with 1 packet Stevia or to taste

Instructions:

Beat egg yolks till thick and lemon-colored, about 5 minutes

Beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites.

Melt butter in a 10″ heavy, oven-going skillet. Pour in egg mixture, leveling gently. Cook over very low heat 10 minutes.

Carefully move to 325°F-160°C oven and bake for 15 minutes until golden and puffed.

Cut into 4 wedges and serve with the sweetened sour cream.

Carb Count: 4 grams per serving. Serves four.


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Heurvos Mexicana Egg Recipe

Ingredients:
6 fresh eggs
2 green onions, chopped
1 fresh tomato, peeled and chopped
Jalapeño pepper, sliced*
2 tablespoon olive oil
Oregano
Salt
Two tablespoons Cilantro leaves, chopped

Instructions:

Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. Add the oregano. Add the jalapeño.

Crack the eggs directly into the pan with the sauce. Add salt, about 1 shake per egg. . Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency. Remove the eggs from the pan and put into a serving bowl. Sprinkle the eggs with cilantro.

* Try to avoid handling jalapeño peppers with your bare hands as it can sting if you get it in your eyes. Use fork and knife.

Carb Count: 6.2 carbs per serving. Serves 3.


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