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Category: Diabetic Recipes (Page 30 of 66)

Hollandaise Sauce Recipe

Ingredients:
6 oz. of butter
4 egg yolks
1 tablespoon lemon juice or white wine vinegar

Instructions:

Melt the butter in a small pan. Skim any froth from the surface and discard. Leave the butter to cool

Mix the yolks with 2 tablespoons of water in a small pan. Beat with a wire whisk for about 30 seconds, or until the mixture is pale and foamy. Place over very low heat and whisk for 2-3 minutes, or until thick and the whisk leaves a trail- do not let the pan get too hot or you will have scrambled eggs. Remove from heat.

Add the cooled butter, a little at a time, whisking well between each addition. Try to avoid using the milky butter whey in the bottom of the pan. Stir in the lemon juice or vinegar, season to taste and serve immediately.

Good on asparagus, poached salmon, chicken, egg dishes and vegetables.

 


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Salsa Recipe

Ingredients:
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeno pepper, fresh or canned (seeded and finely chopped)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Salt & Pepper

Instructions:

In a small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

Refrigerate overnight for maximum flavor.


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Roasted Red Capsicum Sauce Recipe

Ingredients:
2 red capsicums
2 tablespoons olive oil
1 red onion, roughly chopped
1-2 cloves garlic, crushed
14 oz. can chopped tomatoes
1/2 cup chopped parsley
1/2 cup chopped basil leaves
1 tablespoon tomato paste

Instructions:

Cut the capsicums into quarters, remove the membrane and seeds and grill, skin-side-up, until blackened. Cool in a plastic bag for 10 minutes, peel away the skin and chop roughly.

Heat the oil in a pan and cook the onion and garlic for 2 minutes, or until soft but not brown. Add the tomatoes, parsley, basil, tomato paste, sugar and 1 1/2 c. water.

Add the chopped capsicum and cook, stirring often, over very low heat for 45 minutes to 1 hour, or until thick. Leave to cool slightly, then puree in batches in a food processor (blender). Season with salt and black pepper.

2 g. Carbohydrates


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Salsa Verde Recipe

Ingredients:
2 cups tightly packed fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/4 cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon water

Instructions:

Place cilantro, parsley, onion, and garlic in a food processor and process until finely chopped. Add the oil, vinegar, and water; process until thick.


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Cheddar Cheese Dip Recipe

Ingredients:
2 tablespoons olive oil
1 pound sharp cheddar cheese, shredded
1 cup sour cream
1 egg
1 teaspoon dry mustard

Instructions:

Place olive oil in top of double boiler and add cheese. Place over simmering water and stir until cheese begins to melt.

Add sour cream gradually, stirring constantly until cheese is melted and mixture is smooth.

Beat the egg. Stir in the egg, mustard and paprika.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Salmon Pepper Dip Recipe

Ingredients:
1 large green sweet Pepper
1 8-ounce cream cheese
2 tablespoons cream
1/2 cup thinly sliced green onions (4-6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobo sauce*
4 ounces hot-style smoked salmon, flaked with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters, removing stem, seeds and membraines. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4-5 inches from the heat for 10-15 minutes or until peopper skings are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and cream until smooth.

Reserve 1/4 cup of the green onions, stir the remaining green onions, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper.. Spread mixture in a 1-quart au gratin dish.

Bake for 25 minutes or until heated through stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices or other veggies.

Carbs per Serving: 6 G. Servings: 12 (1/4 cup dip and 6 cucumber slices each).

*When working with chile pepers, wear plastic gloves. These peoppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.


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Cheese Sauce Recipe

Ingredients:
1 cup heavy cream
1/3 cup cheese cut fine
1/2 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon paprika

Instructions:

Mix cream, cheese and seasonings. Stir until cheese is melted. And voila! Enjoy.


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Cocktail Sauce Recipe

Ingredients:
1 cup mayonnaise
2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 drop Tabasco sauce

Instructions:

Mix all ingredients above together. Season with salt and pepper. Keep, covered in the fridge for up to 2 days.

Makes about 1 1/4 cups.


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Sweet and Sour Coconut Sauce Recipe

Ingredients:
2/3 cup heavy cream
3 teaspoons butter
1 teaspoon coconut extract
1 teaspoon ground corriander
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg (optional)
Stevia to taste
Chili powder to taste

Instructions:

Melt 2 teaspoons butter in a pan and allow to slightly brown but not burn. Just a nice caramel color.

Immediately add all other ingredients and begin stirring over medium heat. Let the sauce simmer until it starts to thicken.

Turn off the heat, add the remaining butter, stir until melted.

Pour over fish or chicken.


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Creamy Cheese Sauce for Vegetables Recipe

Ingredients:
1 tablespoon butter
2 tablespoons heavy cream
2 ounces grated cheddar cheese
2 ounces cream cheese
1/4 teaspoon paprika
1 dash worcestershire sauce

Instructions:

Melt together in saucepan.
Serve over your favorite vegetables.


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Page 30 of 66

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