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Category: Diabetic Recipes (Page 1 of 66)

Beef Brisket Recipe

Ingredients:
1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clove of garlic chopped or sliced
12 peppercorns

Instructions:
Place brisket in a large pan/pot (designed for stove top cooking) and cover with water.

Add onion, garlic, cloves, peppercorns and bay leaf.

Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender, not falling apart.

Take the pan/pot off of the heat. Let meat cool in liquid. Take the meat out of the pan/pot. Trim off excess fat. Wrap in foil, refrigerate.

(Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup.)

Preheat oven to 350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat with barbecue sauce.

Bake 45 minutes or until heated through, brushing occasionally with sauce. Heat extra sauce to serve with meat.

Serves 12-16.

Enjoy!


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Celery with Sesame Recipe

Ingredients:
4 stalks celery
1 tablespoon vegetable oil
2 teaspoon sake
pinch of Stevia
4 teaspoon soy sauce
2 tablespoon sesame seeds, lightly toasted and crushed
ground dried chili peppers

Instructions:

Cut celery into 2-inch segments. Cut each segment into lengthwise 1/4-inch strips.

Heat the oil in a frying pan over high heat and add the celery. Stir fry until just tender, about 1 minute.

Add the sake and Stevia and stir until the liquid has evaporated. Add the soy sauce and stir until the liquid is almost gone. Stir in chili pepper to taste.

Transfer to a dish and sprinkle with the sesame seeds ( Crush Sesame seeds by putting in a small plastic bag and roll with a rolling pin until crushed.)

Goes well with Japanese Foods

Serves 4


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Collard Greens Recipe

Ingredients:
2 lbs collard greens, tough stems discarded, leaves chopped
2 tablespoon medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 tablespoons olive oil
2 tablespoon dark sesame oil
Chili pepper flakes, a pinch
Salt, a couple pinches

Instructions:

Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. Add garlic and sauté until fragrant, about 20 seconds.

Mix in the greens, sesame oil, chili pepper flakes, and salt. Cover and cook until tender, 8-10 minutes.

Serve with barbecue sauce.

Serves 4.


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Roasted Peppers and Eggplant Frittata Recipe

Ingredients:
10 eggs
1/2 cup butter
1/2 cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
2 cups finely chopped peeled eggplant
1 (12- to 13-oz.) jar roasted red bell peppers, drained & chopped
1/4 cup shredded Parmesan cheese

Instructions:

Whisk eggs, butter, cream, salt and pepper in medium bowl until well-blended.

Heat 2 tablespoons of the oil in large ovenproof nonstick skillet (needs to be oven proof) over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.

Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.

Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.

8 servings.


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Eggplant Pizza Recipe

Ingredients:
1 medium sized eggplant
6-8 slices cheese with pepperoni, mozzarella, etc.
1 teaspoon basil
1 teaspoon oregano


Instructions:

Slice the eggplant lengthwise, about 1/2″ thick. (Use the rest of the eggplant for something else).

Grill for 4-5 minutes until eggplant slices become crispy. Put a sheet of cheese on each. When melted, sprinkle on basil and oregano. Serve warm.

Servings 3-4 depending on size of eggplant.


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Grilled Tofu with a Mediterranean Chopped Salad Recipe

Ingredients:
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
Mediterranean Chopped Salad

Instructions:

Preheat grill.

Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.

Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.

Meanwhile, make Mediterranean Chopped Salad.

Lightly oil the grill rack. Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side

Serve immediately, topped with the salad.

Makes 4 servings


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Japanese Cucumber Salad Recipe

Ingredients:
1 cucumber
3 tablespoon vinegar
3 tablespoon soy sauce
2 tablespoon vegetable oil
1 package Stevia
dash salt
dash white pepper
dash ginger
Alternative: Add 1 tablespoon sesame seed oil for an additional flavor.


Instructions:

Cut the cucumber in half lengthwise. Use a spoon and scoop out the seeds so that each looks like a cucumber canoe. Now cut the cucumber horizontally into 1/4″ to 1/2″ half moons.

Put half moons into a bowl and add in all remaining ingredients. Mix. Put into a container, seal, and shake well to mix again. Put this in the fridge for a few hours to marinate.

You can eat the cucumber plain, or over your favorite salad mixings.

Makes 2 servings


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Parmesan Fried Zucchini Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with yolk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Italian Peppers with Anchovy Recipe

Ingredients:
4 large red or yellow peppers
3 tablespoons olive oil
8 anchovy fillets, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped basil
1 clove garlic, minced
1 tablespoon capers
Salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar

Instructions:

Cut out the cores and seeds from the peppers. Cut peppers into 1/2-inch strips and trim away the white membranes.

Heat the oil over medium heat in a large skillet. Add the pepper strips and cook 20 to 25 minutes or until tender, stirring frequently.

Add the remaining ingredients. Raise the heat and cook, stirring occasionally, until most of the liquid evaporates. Let cool. Serve at room temperature.

Serves 6.


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Pimento Spread Recipe

Ingredients:
1 package (8 oz.) cream cheese, softened to room temperature
1/4 cup mayonnaise
2 oz. diced pimentos, drained
3 tablespoons sliced green onions
1/4 teaspoon hot pepper sauce (optional)

Instructions:

Mix cream cheese and mayonnaise in small bowl with electric mixer on medium speed until well blended.

Stir in pimentos, green onions and hot pepper sauce.

Cover and refrigerate at least 1 hour for flavors to blend.

Spread on cucumber slices or celery.

Makes 12 servings of 2 tablespoons each.


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