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Category: Lunch (Page 10 of 28)

Stone Crab with Mustard and Mayonnaise Recipe

Ingredients:
Cooked chilled stone crabs, 1 pound per person
4 egg yolks, room temperature
1 teaspoon Dijon-style mustard
Salt and freshly milled pepper
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
¾ cup olive oil
¾ cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon boiling water

Instructions:

Place the yolks, mustard, salt, pepper, dry mustard, and cayenne in the bowl of the mixture of food processor and beat at high speed for 2 minutes, or until the mixture is creamy. In a thin stream, gradually add the oils, beating all the white. Add the lemon juice and adjust the seasonings to taste. Add the boiling water and mix for 2 to 3 second. Refrigerate the mayonnaise in a covered container.

Serve the mayonnaise with well chilled stone crabs.


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Cod with Coriander in Cream Recipe

Ingredients:
1 lb thick cut cod fillet
2 level tablespoon pork rind flour
2 level teaspoons ground coriander
4 tablespoons butter
1-2 tablespoons lemon juice
1 level tablespoons capers
1 egg yolk
6 tablespoon fresh cream
Salt and freshly ground pepper

Instructions:

Skin the fish and divide into four portions.

Mix the pork rind flour, ground coriander and seasoning together. Coat the fish pieces with this mixture.

Heat the butter in a medium saute pan and saute the fish gently until golden on both sides, turning only once.

Add 1 tablespoon lemon juice to the pan with the capers, cover tightly and continue cooking for a further 4 – 5 minutes, until the fish is tender. Place the fish on a warm serving dish.

Mix the egg yolk and fresh cream together, stir into the pan juices and heat gently until the sauce thickens – do not boil.

Adjust seasoning, adding extra lemon juice if wished and spoon the sauce over the fish.


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Grilled Squid Recipe

Ingredients:
1 pound cleaned squid
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Metal skewers
Tablespoon chopped fresh parsley
Lemon wedges

Instructions:

Prepare grill.

Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.

In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.

Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers.

Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley.

4 servings


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Haddock French Style Recipe

Ingredients:
2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
Pinch thyme

Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Instructions:

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended.

Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce.

Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.

Serves 4.


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Halibut with Creamy Dill Sauce Recipe

Ingredients:
4 halibut fillets, about 8 ounces each
1 tablespoon butter
1 shallot, finely chopped
3/4 cup heavy cream
2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Olive oil
Salt and pepper

Instructions:
Heat oven to 425°.

Brush halibut fillets with olive oil and sprinkle with salt and pepper.

Arrange in a lightly greased baking dish; bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork.

Meanwhile, heat butter and saute shallot until tender. Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil. Serve the sauce over baked halibut.

Serves 4.


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Pickled Herring with Curry Salad Recipe

Ingredients:
Pickled Herrings
4 herring fillets, (salted)
12 oz vinegar
3-4 tablespoon water
12 packets Stevia
1 1/2 teaspoon Allspice, (whole)
1 tablespoon mustard
1 small Horseradish
3 pinch ginger, (whole)
1 bay leaves
2 teaspoon white peppercorns
2 red onions
Dill

Curry Salad

2 Herring fillets
Cooked ham, equal to the salted herring fillet used
2-3 tablespoons cream
Chopped whites of 4 eggs
Mayonnaise
Curry powder
White pepper, ground

Instructions:

Pickled Herrings:
Soak the herrings in water for 8-10 hours, or until as salty as desired.

Boil up the remaining ingredients (exepting the onion and dil), in the water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before
serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if necessary.

Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks.


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Lemon Fish Recipe

Ingredients:
4 white fish fillet
1 tablespoon oil
1 tablespoon fresh lemon juice
1 garlic clove, thinly sliced
4 tablespoon whole milk ricotta cheese
4 tablespoon plain yogurt
1 tablespoon fresh chives, optional

Instructions:

Preheat oven to 400 degree.

Place fish in aluminum foil packet with oil, garlic & lemon juice. Place fish packet in oven.

Mix the ricotta cheese with yogurt & stir in snipped chives.

When fish is done, remove & serve with ricotta/yogurt sauce.

4 servings


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Baked Trout in Herbs Recipe

Ingredients:
2 Onion, chopped
2 Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbsp Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbsp Butter, melted
1 Speckled trout, 3-4 lb
3 tbsp Parmesan cheese, grated

Instructions:

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter.

Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture.

Bake 35-45 minutes at 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth.

6 Servings.


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Blackened Red Snapper Recipe

Ingredients:
2 red snapper filets, halved
1/2 cup butter
2 tablespoons lemon juice
1 tablespoon parsley, minced
1 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon thyme
1/8 teaspoon onion salt
1/8 teaspoon oregano
dash of black pepper

Instructions:

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper.

Oil grill grate and preheat.

Bring lemon juice to a boil. Remove from heat and add margarine. Mix well.

Carefully place snapper filets on the grill. Cook snapper until done. About 4 minutes per side. Remove snapper from grill.

Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of snapper and serve.


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Grilled Cajun Bass Recipe

Ingredients:
2 pounds of bass fillets
1/4 cup melted butter
salt and pepper to taste
1/2 tsp. cajun spices
1/4 tsp. onion salt
1/4 tsp. paprika
1/4 tsp. garlic salt

Instructions:

Preheat barbecue grill or prepare open fire.

Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets) Baste bass fillets with butter. Sprinkle remaining ingredients evenly over fillets.

Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag. Make sure to seal tightly so no steam escapes.

Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.


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