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Category: Diabetic Recipes (Page 10 of 66)

Ginger Roasted Green Beans

Ingredients:
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sesame oil
1 garlic clove, sliced
1/4 teaspoon chopped fresh thyme
1 pound green beans (454g) fresh
1 tablespoon grated ginger root — fresh

Instructions:

Combine first 5 ingredients in a jellyroll pan. Add green beans, tossing to coat.

Bake at 400°F (200°C) stirring occasionally, for 20 minutes or until beans are crisp-tender. Toss in ginger.


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Green Beans Almondine Recipe

Ingredients:
1 pound frozen french-cut green beans
1/2 cup slivered almonds
4 tablespoons butter

Instructions:

Steam the green beans according to package directions

While beans are cooking, saute the almonds in butter over medium heat, stirring frequently.

When the beans are done and the almonds are golden, drain the water off of the beans and pour the almonds and butter over them; use a scraper to get all the butter. Toss the mixture, and serve.

Makes 4 servings.


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Cauliflower Hash Browns Recipe

Ingredients:
12 ounces (1/2 medicum head) fresh cauliflower, grated
4 slices bacon, chopped
1/2 cup onion, chopped
1-2 tablespoons butter, optional
Salt and pepper, to taste

Instructions:

In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown.

Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking to speed up browning and add flavor.

Season to taste with salt and pepper.

Makes 4 servings


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Italian Style Broccoli Recipe

Ingredients:
1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced

Instructions:

Bring a large pot of water to boil over high heat.

Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color.

Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes.

Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes. Serve hot, makes 4 servings.


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Greek Mushroom Salad Recipe

Ingredients:
2 tablespoon olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
1/4 cup finely chopped fresh oregano
1/4 cup water
10 seeded black olives
7 oz feta cheese, crumbled
1 cup sliced mushrooms

Instructions:

Heat oil in wok, stir-fry onion and garlic until onion is soft.

Add mushrooms to wok. Add two tablespoons of the oregano, and water. Stir until sauce boils.

Combine mushroom mixture in large bowl with olives, & cheese

Serves 4.


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Asparagus in Cream Sauce Recipe

Ingredients:
1-1/2 pounds fresh asparagus, trimmed and cooked
3/4 cup sour cream
2 eggs, slightly beaten
1/2 teaspoon lemon juice
Dash cayenne pepper – to taste
Salt & white pepper – to taste
Dash paprika – to taste

Instructions:

Arrange asparagus in one or two layers in an oven-proof baking dish. Please in a warm oven about 200 degrees F to heat while making sauce

Boil about 1 inch of water in the bottom of a double-boiler.

Whisk together sour cream and eggs in cold pan. Place over the boiling water, taking care that the water does not touch the top pan and stir in the lemon juice and cayenne.

Cook while whisking until the sauce thickens. Season lightly with salt and white pepper.

Pour sauce over asparagus, sprinkle lightly with paprika, and serve.


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Creamy Mushroom Sauce Recipe

Ingredients:
1 oz. of butter
11 oz. of small button mushrooms, sliced
2 tablespoon of white wine
1/2 cup chicken stock
1/2 cup cream
1 clove garlic, crushed
1 tablespoon chopped chives

Instructions:

1. Pan-fry the chicken or meat in a little oil or butter. Remove from the pan, cover with foil and keep warm. Add the butter and mushrooms to the pan juices and stir over medium heat for 5 minutes, or until soft and golden.

2. Add the wine, stock, cream and garlic, and bring to the boil. Cook for 5 minutes, stirring constantly, until the sauce thickens slightly. Stir in the chives and serve immediately.

1 g. Carbohydrates


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Baked Broccoli Recipe

Ingredients:
2 packages frozen broccoli spears
1 cup sour cream
1/2 cup grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
Salt and pepper
Paprika

Instructions:

Cook broccoli according to package directions and drain well. Place in shallow baking dish.

Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika.

Bake in 350°F oven for 20 minutes.


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Nicolise Recipe

Ingredients:
1/3 head cauliflower
1 bag (1 pound) frozen, crosscut green beans, thawed but not cooked
1 clove garlic, crushed
1/4 to 1/2 cup fresh parsley, minced
1/4 medium, red onion, diced
8-10 olives, sliced
1/2 to 3/4 cup vinaigrette dressing
Lettuce (to line the plate)
3 cans (6 ounces each) tuna, drained
6 hard boiled eggs, sliced

Instructions:

Slice your cauliflower quite thin. Put it in a microwave-safe bowl with about 1 tablespoon of water, cover, and cook it for 4 to 5 minutes (just tender)

Combine the green beans, garlic, parsley, onion and olives in a good-size bowl. When the cauliflower is done, add that as well, and pour 1/2 cup of dressing over the whole thing.

Stir well, and stick it in the fridge. Let it marinate for several hours to a day, stirring now and then.

When ready to eat, put a few lettuce leaves on each plate and spoon a mound of the marinated mixture on top. Put the tuna on top and in the middle and surround it with slices of hard boiled egg. Garnish it with olives and drizzle more dressing on top.

Serves 6.


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Vegetable Cream Soup Recipe

Ingredients:
1 lb. cauliflower
1 1/2 lbs. broccoli
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
10 cups vegetable stock
1 teaspoon salt
1 tablespoon dijon mustard
1 teaspoon dried tarragon leaves
Sea salt and freshly ground black pepper, to taste
Heavy cream, optional

Instructions:

Trim the broccoli and cauliflower and chop coarsely. Be sure to use the core of the cauliflower and the broccoli. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant.

Add the broccoli, cauliflower, stock, and salt.

Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender—a blender works best for this—with the mustard and tarragon. Add the broccoli florets and season to taste.

Thin with stock or water if the soup is too thick. Add the cream if desired.

Makes 12 cups.


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Page 10 of 66

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