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Category: Diabetic Recipes (Page 44 of 66)

Braised Lamb Shanks Recipe

Ingredients:
2 tablespoon olive oil
4 lamb shanks, about 12 oz ea.
1 medium onion, finely diced
2 celery stalks, thinly sliced
1 tablespoon finely minced garlic
1 1/2 cup dry red wine
1 cup water
1 lemon, cut in half
1/2 tablespoon Salt
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325 F.

Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side.

Pour off all but 2 tablespoons fat; add the onion, and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper.

Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water.

When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.


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Lamb Shish Kebab Recipe

Ingredients:
2 green peppers
2 large yellow onions
2 lb leg of lamb or shoulder of lamb, cut into 1 1/2 cubes
1/2 cup olive oil
1/2 teaspoon oregano
1/2 teaspoon dried mint or 1 tablespoon fresh mint
2 garlic cloves, crushed
1 tablespoon light soy sauce

Instructions:

Cut the green peppers first in halves and then in thirds the long way. Remove the seeds and cut each piece across. You now have 12 squares of green pepper.

Peel the yellow onions and cut in half across the middle. Cut each piece in quarters. Peel the layers so that you have 6 pieces about the same size as the green pepper squares.

Place the green peppers and onions in a large mixing bowl along with the lamb. Make a sauce of the olive oil, oregano, mint (more if fresh mint), garlic and soy sauce. Mix well, and pour over the meat and vegetables. Mix well again and let sit for 3 hours.

Arrange on skewers in this order: onion, meat, green pepper, meat, onion, meat, green pepper, meat. End with an onion.

Grill until lightly browned on all sides, approximately 15 minutes (don’t overcook). These can also be broiled in the oven.


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Lamb Meatballs and Spinach Recipe

Ingredients:
1 chicken breast (2 halves) ground
4 teaspoons olive oil
1 egg, slightly beaten
2 tablespoons pork rind flour
8 cup chicken broth
Salt freshly ground
Black pepper
1 dash nutmeg
2 1/2 lb lamb, breast or rib chops
2 garlic cloves, sliced
2 parsley, Italian sprigs coarsely chopped
2 lb spinach,cooked and slightly drained
1/2 cup pork rinds crumbled.

Instructions:

Combine ground chicken, 1 tablespoon olive oil, egg, pork rind flour and 2 tablespoon’s broth in small bowl. Add salt, pepper and nutmeg to taste and mix well.

In large pot, place the lamb with remaining oil, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water.

Add the ground chicken mixture gently to pot with lamb. Cover and simmer 1 to 1 1/2 hours.

Add spinach and 1 tablespoon salt and simmer, covered, 15 minutes longer.

Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm.

Add remaining broth to pot and bring to a boil. Add crumbled pork rind pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup.

Serve the lamb and spinach as the main dish.

SERVES: 6-8


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Lemon-Rosemary Shoulder Lamb Chops Recipe

Ingredients:
4 Lamb shoulder chops
1 teaspoon lemon zest, grated
1/3 cup lemon juice, fresh
1/4 cup olive oil
1 tbsp rosemary, fresh, chopped
1 garlic clove, minced
Salt
Pepper

Instructions:

Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer.

In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling.

Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chops feel soft but springy.


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Burger with Mushrooms and Peppers Recipe

Ingredients:
1 1/2 cup fresh mushrooms, finely chopped
3/4 cup green pepper, finely diced
3/4 cup peeled onion, minced
1 1/2 lb lean ground beef
2 1/2 teaspoon soy sauce

Instructions:

Put mushrooms, green pepper, onion, beef and soy sauce into a bowl.
Mix gently with hands. Shape into 6 one inch thick burgers.

Heat a heavy, 10″ skillet over high heat ( when drop of water skips across bottom of skillet it’s ready); place burgers in skillet so that they do not touch. Cook until done; turning only once.


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Bacon Cheese Dip Recipe

Ingredients:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup cream
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash hot sauce

Instructions:

Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot.

Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with with veggie dippers.


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Basil Stuffed Lamb Roast Recipe

Ingredients:
3/4 cup chopped onion
1/3 cup chopped celery
2 cloves garlic, minced
1/4 cup olive oil
2 beaten eggs
10 oz frozen chopped spinach, thawed
1/4 cup snipped parsley
3 tablespoon fresh snipped basil
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1/2 cup water
1/4 cup grated parmesan cheese
1 5-7 pound leg of lamb, boned and butterflied
1 teaspoon dried rosemary, crushed
Sprigs of Fresh mint (opt)
Sprigs of fresh marjoram (op

Instructions:

For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown.

In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in the cheese. Drizzle with water to moisten, tossing lightly. Set aside.

If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely.

Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F.

Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram.


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Beef Roulades German Style Recipe

Ingredients:
3 lb round steaks, 1/4 inch thick
Salt and pepper, to taste
2 teaspoon mustard, hot or mild
1 onion, chopped
6 slices bacon, halved cross wise
2 large dill pickles, cut in strips
1/4 cup vegetable oil
1 can beef broth, undiluted

Instructions:

Definition: Roulades – Rolled slices of meat or pastry which are stuffed with cheese

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piece. Roll up and tie.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender.

Put Roulades to heated platter. Remove string.


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Thyme and Spice Rubbed Roast Beef Tenderloin Recipe

Ingredients:
1 tablespoon chopped fresh thyme, divided
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 3/4 pounds beef tenderloin, trimmed
Cooking spray
1/3 cup brandy
1/4 cup minced shallots
1 1/2 cups beef broth

Instructions:

Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides.

Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness.

Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.

Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.

Serves 7 (3-oz servings)


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Black Pepper and Herb Roasted Rack of Lamb Recipe

Ingredients:
4 Lamb racks, defrosted
1 1/2 teaspoon olive oil
1 garlic clove, minced
1 tablespoon black pepper, coarse crushed
1 tablespoon chervil, minced, fresh
1/2 teaspoon Rosemary, dried
1/2 teaspoon coarse salt
1/4 teaspoon Thyme, dried

Instructions:

Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil, rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least 2 hours.

Set shallow roast pan in oven and preheat to 475F(240C). Place lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).

Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs to serve.


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