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Category: Diabetic Recipes (Page 14 of 66)

Shrimp Soup with Cabbage Recipe

Ingredients:
4 cup shredded Chinese cabbage
2 teaspoon salt
6 cups water
4 oz chopped scallions
4 oz cooked medium sized shrimp -each cut in half
1/2 cup sliced celery

Instructions:

Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp.

Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl.

Carb Count: 3.6 carbs per serving. Makes 4 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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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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Vegetable Broth Recipe

Ingredients:
2 unpeeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
1 green from the fennel bulb or the bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut-in half
1 bunch parsley
4 fresh thyme sprigs, or 1 teaspoon dried thyme
1 bay leaf
1 cup mushroom stems
1 tablespoon black peppercorns
1 cup dry white wine

Instructions:

Combine all ingredients except peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container.

Let broth cool, uncovered, for an hour before putting it in the refrigerator.


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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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Vegetable Confetti Soup Recipe

Ingredients:
1 tablespoon vegetable oil
2 medium onions; minced
2 large trimmed fennel bulbs – cut into 1/3-inch dice
10 cup chicken stock
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper – cut into 1/3-inch dice
2 medium zucchini- cut into 1/3-inch dice
12 large mushrooms – trimmed, quartered
Salt
Freshly ground pepper
Grated imported parmesan – for serving

Instructions:

Heat oil in 6-Quart Pot. Add onions. Cook until soft, about 5 minutes. Stir often.

Add fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes.

Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more.

Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months.

Serve hot, garnished with cheese.

Makes 14 Cups


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Chicken Stock Recipe

Ingredients:
3 pounds chicken backs and necks
3 quarts of cold water
4 celery stalks, chopped
2 yellow onions, peeled and quartered
8 black peppercorns

Instructions:

Add all the ingredients to a pot. Bring to a simmer. Froth will form on the top when it first starts to simmer. Skim this froth and discard. Continue to simmer for 2 hours.

Strain out the non liquid ingredients and that’s it.


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Vichyssoise Recipe

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
4 cups chicken broth
1/2 large head cauliflower
1-1/2 cups heavy cream
White pepper
Snipped chives
Snipped dill

Optional: 2 teaspoons curry powder.

Instructions:

Heat the oil in a large soup pot and add the chopped onion. Cook, stirring from time to time, until the onion is soft, about 5 minutes. Add the chicken broth and bring to a simmer. (Optional: Add curry powder for a lively version)

Meanwhile, chop the cauliflower into small pieces about the size of croutons. Add the cauliflower to the broth, cover, and cook until tender, from 5 to 10 minutes.

Puree the soup in the blender in 2 batches. Let cool for 1/2 hour, then add the cream, whisking in. Add white pepper to taste.

Chill for at least 2 hours, blend again before serving, and add a grind of white pepper and a scatter of herbs on each bowl.

Tastes amazing like potato vichyssoise.

Carbs: 3.7 gram per serving. Serves 6


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Cucumber Soup Recipe

Ingredients:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth or chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup plain yogurt
Pinch of cayenne pepper

Instructions:

Preparation time: 35 minutes

Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes.

Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)

Pour into a serving bowl and stir in yogurt.

Chop the remaining 1/4 cup cucumber slices.

Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

This can be made ahead and refrigerated for up to 4 hours.

1 Carbohydrate Serving. Serves: 4.


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Broccoli Cheddar Cheese Recipe

Ingredients:
4 tablespoons butter
1 cup chopped onion
4 cups chopped fresh broccoli, divided
1/2 teaspoon garlic powder
1-1/4 cup chicken broth
1 bay leaf
1 cup Cheddar cheese
2 cups cream
1 dash pepper

Instructions:

Melt butter in a large Dutch oven. Saute onion in butter for 3 minutes. Add half the broccoli, garlic powder, broth and bay leaf. Bring to a boil. Cover, reduce heat and simmer 20 minutes.

Discard bay leaf. Place half of broccoli mixture in blender, cover and process until smooth. Pour into a bowl. Repeat with remaining broccoli mixture.

Return all broccoli puree to pan, add cheese, cream, pepper and remaining broccoli. Cook for 4 minutes or until broccoli is tender and cheese melts.

Serves 6.


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