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Category: Dinner (Page 9 of 38)

Satay-Satay Hurricane Soup Recipe

Ingredients:
1 clove garlic
1 shallot
1 med red onion, peeled
1 teaspoon dried red chili pepper
1 teaspoon sweet paprika
1/2 cup vegetable oil
2 slices fresh galanga (ginger family)*
1 stalk lemon grass
4 fresh lime leaves
6 cups chicken stock
6 tablespoons Thai fish sauce (nam pia)*
6 packets Stevia
12 medium shrimp
8 pieces of crab claw
8 mussels
8 thin slices whitefish or Salmon
4 tablespoons fresh lime juice
Chopped green onion and coriander root, for garnish

(*used in Thai cooking)

Instructions:

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed.

Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature.

In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat.

Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.


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Liver Soup Recipe

Ingredients:
1/2 lb liver, chopped
2 tablespoons butter
1/2 cup celery, diced
1 large onion, thinly sliced
2 cup hot water
1 packet Stevia
1 cup Fresh or frozen spinach
Salt and Pepper to taste

Instructions:

Stir cook the liver in butter. Add remaining ingredients. Stir well.

Cook covered.

This soup freezes and reheats very well.

Serves 4.


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Meaty Vegetable Soup Recipe

Ingredients:
1-2 cloves garlic, finely chopped
1/2 onion, chopped
1-1/2-2 cups chopped mixed low-starch veggies (for example, zucchini, yellow crookneck squash, asparagus, broccoli, cauliflower)
1 cup diced stewed tomatoes (seasoned as you like)
2 meal-sized servings of protein – meat, chicken or seafood
Broth (beef, chicken, vegetable, or mushroom)

Instructions:

Heat a couple of teaspoons olive oil in a soup pot or large saucepan and saute the garlic and onion until limp. If you’re cooking the protein fresh in the soup, add small cubes of meat/poultry/seafood now and cook for several minutes, stirring to ensure cooking on all sides and through to the center.

Add the fresh veggies and continue to stir to saute them for a few minutes, until they begin to soften. Add the tomatoes, the broth, and salt and pepper to taste.

If you are using leftover meat, poultry or seafood, add it at this point.

Bring soup to a boil, reduce heat, and simmer for a few minutes (up to about an hour) over low heat.

For a taste delight, sprinkle a teaspoon or two of finely chopped fresh basil or cilantro onto each bowlful just prior to serving. Double or triple or even quadruple the basic recipe of you’ve got a large enough pot to accommodate it and store the extra servings in the fridge for lunches or dinners on subsequent days.


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Creamy Mushroom Soup Recipe

Ingredients:
16 oz. fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream

Instructions:

Preheat oven to 300°F

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.

Do not allow it to boil!

Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

4.5 net grams of carbohydrate per serving. Makes 6 servings.


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Mushroom Spinach Soup Recipe

Ingredients:
1 tablespoon butter
6 ounces fresh mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups beef broth
2 tablespoons dry white wine, optional
2 ounces fresh baby spinach, roughly chopped, about 4 cups loosely packed
1/2 cup heavy cream

Instructions:

Sauté the mushrooms, onion, garlic and seasonings in butter in a large saucepan until lightly browned, 5 minutes.

Add the broth and wine; cook on high heat until reduced by half, about 4 minutes.

Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender.

Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve.

Makes 2-3 servings


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Sengelese Soup Recipe

(Cold soup, perfect for the summer)

Ingredients:
1 cup chicken soup
1 cup sour cream
1 cup chicken broth
1/4 teaspoon curry powder
1/4 teaspoon tabasco sauce
1 cucumber, shredded
Salt, to taste.

Instructions:

Combine the ingredients. Serve chilled.

Carb Count: 4.5 per serving. Serves 3.


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Seafood Chowder Recipe

Ingredients & Instructions:
1 cup water
1 medium onion chopped finely
1 celery stick chopped finely and simmer till most, but not all the water is gone

Then take:
2 oz of cubed salmon filet
2 oz of cubed red snapper
2 oz of cubed cod
2 oz of Langostino Meat (which is “Rock” or “Popcorn” shrimp) and add to onion & celery mixture and allow the steam from the evaporating remaining water to cook the fish

Then take:
2 cups heavy cream
1/4 tsp. dried Dill

Salt & pepper to taste and pour over the onion, celery and fish mixture in the pan and heat.

For thicker chowder, evaporate the moisture slowly from the cream. For thinner chowder add more cream and/or water.

Serve with a sprinkle of chopped chives and pat of hard butter melting on top. Makes 2 servings.


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Squash Soup Recipe

Ingredients:
2 medium yellow crookneck squash
2 medium onions
2 cans chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

Instructions:

Boil sliced squash and onions in chicken broth for 15 minutes until both are tender. Strain most of broth and save.

Puree squash and onions in blender or food processor. Add back to broth. Add curry and pepper; stir well. Add cream and nutmeg.

Can be served warm or cold.


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Avocado Soup with Green Peppercorns Recipe

Ingredients:
1 medium onion, diced
1 tablespoon ground coriander
1 tablespoon olive oil
4 large ripe avocados coaresly chopped
1/3 cup Green peppercorns in brine – drained
2 Garlic cloves, minced
1 teaspoon Cumin
2 1/2 quart chicken stock
Salt to taste
Pepper to taste
Cilantro leaves for garnish

Instructions:

In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often. Add avocados and stock, bring to a boil, then reduce heat to medium. Cook 20 minutes.

Cool to room temperature. Puree soup in blender until smooth.

Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.

Serve garnished with cilantro and peppercorns.

Carb Count: 7 carbs per serving. Serves 8.


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Beef Stock Recipe

Ingredients:
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered

Instructions:

Start early in the day. It must stay on the stove for a long time.

1 pound of bones will yield 1 quart of stock. Adjust the amount of vegetables according to how much bone you are using.

Most butcher chops sell bare rendering bones. Get the butcher to cut them into 2 inch pieces.

Roast the bones uncovered in 400 degree oven for about 2 hours. They should be a toasty brown, not black.

Place the bones in a large soup pot, add the celery and onions, and 5 quarts of water. Bring to a simmer and cook for 12 hours. Add water occasionally to keep the soup at the same initial water level.

Strain out all the non liquid ingredients.

Place the stock in the refrigerator overnight and the fat will float to the top. For a very low fat stock discard this layer.

IMPORTANT: If you plan to freeze the stock you may discard the fat and then freeze. If you plan to keep it in the refrigerator and use the stock within a few days DO NOT remove the fat layer until ready to use. Keeping the fat layer on while in the refrigerator will actually seal in the flavor and allow it to keep fresh for a few days.


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